Milk Powder Coconut Burfi


Milk Powder Coconut Burfi
Recipe adapted from Maayeka

1 ½ cups full cream milk powder
½ cup fresh coconut (see notes)
½ cup sugar
4-5 tbsp milk
¼ tsp cardamom powder
1 pinch saffron
3 tbsp + 1 tbsp ghee
2-3 tbsp chopped pistachios or any nuts

In a bowl, mix milk powder and ghee nicely.
Add milk little by little and make soft dough.
Steam the dough in a closed steel container for 7 mins or microwave on high in a covered glass bowl for 40 seconds.
Keep aside for 5 mins to cool a bit.
Grate the mawa using fine grater.
Take a non-stick pan and toast coconut till it starts to get lightly brown.
Add mawa, sugar, saffron, 1 tbsp ghee and rest of the milk and mix to combine.
Keep stirring on low heat till sugar dissolves and mixture starts to leave the sides of the pan.
Add cardamom powder and mix well.
Transfer to a greased glass or steel bowl and spread evenly.
Sprinkle nuts on top and press slightly with the back of the spoon.
Cool and cut into desired shape and serve.

Can use desiccated coconut.
Can increase sugar to ¾ cup.

Schezwan Sauce


Schezwan Sauce

20 whole dry red chilis
15 cloves garlic
2 medium tomato puree (deseeded)
½ medium onion chopped fine
2 tbsp chopped celery
1 tbsp chopped garlic
2 tsp chopped garlic
1 tsp soya sauce
1 tbsp vinegar
1 tbsp tomato sauce
1 tbsp sugar
½ cup oil

Deseed dry red chilis. Can use Kashmiri chilis as well or a mix of both.
Place in a small bowl and cover with half cup warm water and leave aside for 1 hr.
Drain the water and add the chilis to the blender along with 15 cloves garlic.
Blend to a smooth paste. Use few tbsp of earlier drained water if required.
Heat oil in a pan and add chopped ginger garlic. Saute for a min.
Add onion and celery and saute till translucent. Don’t let it brown.
Add tomato puree and simmer till almost dry.
Add chili paste and saute till oil starts to clear at the side. Will take approx. 15 mins.
Add sugar, vinegar, salt, tomato sauce, soya sauce and mix well. Simmer for few more mins and take off fire.
Cool and transfer to a glass jar.
If there is no oil floating on top, add a tbsp of oil on top so it forms a layer.
Will keep well in room temperature for few days but preferably keep in refrigerator.
Recipes using schezwan sauce coming soon!


Banana Pancake with Caramelized Banana Topping


Fluffy Banana Pancake with Caramelized Banana Topping

1 cup all-purpose flour
½ cup oats flour (powder oats in blender)
2 tbsp sugar
1 ½ tsp baking powder
¼ tsp baking soda
2-3 tbsp chocolate chips (optional)
1 cup buttermilk
1 egg lightly beaten
1 large mashed banana (can be pureed in blender)
1 tsp vanilla essence or ½ tsp cardamom pwd
Butter as required

Caramelized banana
1 banana sliced
½ tsp cinnamon powder
1 -2 tsp brown sugar
1 tsp butter

Whisk all dry ingredients in a large bowl.
Whisk all wet ingredients and add to dry ingredients.
Mix just to combine. Mixture will be lumpy.
Heat a non-stick pan and smear butter.
Use 2 tbsp batter or 4 tbsp batter for each pancake per the size u prefer. Slightly flatten with the spoon.
Sprinkle chocolate chips if using.
When bubbles start to appear, flip to the other side.
Cook for 30 seconds and take off fire.
Repeat with other pancakes.
Serve with caramelized bananas and maple syrup on top.

Caramelized Banana
Add all ingredients to a non-stick pan. Cook till sugar melts and the mixture coats banana. Don’t overcook.

Aloo Bonda/Potato Ball Fritters


Aloo Bonda

2 medium potato
½ cup green peas (optional)
1 green chili chopped
1 tsp chopped ginger
1 small onion chopped
Few curry leaves chopped
2-3 tbsp chopped coriander leaves
1 tsp urad dal
2 tbsp oil
Oil for deep frying

For batter:
½ cup gram flour
1 tbsp rice flour
2 pinch baking soda
½ tsp red chili pwd
¼ tsp turmeric pwd
1 pinch asfoetida
Salt to taste
Water to make a thick batter

Peel and chop potatoes to medium cubes.
Place in a microwave dish along with green peas and 3 tbsp water.
Cooke covered for 6-7 mins till potatoes are cooked soft. Drain excess water and keep aside.
Heat a pan and add oil.
Add urad dal and saute till it becomes golden colour.
Add onion, ginger, green chilis, curry leaves and stir till onions are translucent.
Add turmeric pwd, salt and mix well.
Add potatoes and green peas and mix well.
Mash with a masher or fork. Add coriander leaves, mix and let the mixture cool.
Make small balls of potato mixture.
Make a smooth batter with batter ingredients.
Dip potato balls in batter to coat well and deep fry till golden brown.
Transfer to a kitchen towel.
Serve with tomato ketchup or green chutney.

Viennese Striezel


This is sweet braided bread. I halved the original recipe and added walnuts as well, though the original calls for only raisins.

Viennese Striezel
Recipe source: My favourite Pastime

2 ½ cups all-purpose flour
1 tsp instant yeast
2-3 tbs sugar
¼ tsp salt
½ cup raisins
½ cup chopped walnuts (optional)
2 tsp grated lemon rind
1 tsp vanilla essence
½ cup warm milk (may need additional 2 tbsp)
1 egg
1 egg yolk (keep the white for glaze)
3 tbsp melted butter
1 tbsp slivered almonds
1 tbsp extra sugar for sprinkling
1 egg white too glaze

Mix flour, yeast, salt, sugar, lemon rind in a large bowl or food processor bowl.
Stir in raisins and nuts.
In a separate bowl, whisk egg, egg yolk, milk, vanilla essence and melted butter.
Add to flour and mix to get smooth dough.
Knead for 10 mins.
Place the dough in a lightly oiled bowl and keep aside in a warm place for 1 hr till doubled in size.
Take a baking tray and line with parchment paper. Sprinkle cornmeal or semolina and keep aside.
Knead the dough lightly and divide into 2 parts (original calls for 3)


Divide each part to 3 and roll to long rope. Braid the 3 pieces.
Place on the baking tray.
Braid the other dough as well and keep on top of the first braid and press down gently.


Cover with oiled cling wrap and keep aside for 30 -40 mins.
Meanwhile preheat oven to 180 degree Celsius.
Beat egg white lightly and brush on top of the risen bread.
Sprinkle sugar and slivered almonds.
Bake for 30-40 mins until golden in colour.
Cool completely on a wire rack.
Slice and serve.


Corn Cheese Balls


Corn Cheese Balls

1 cup sweet corn
1 medium potato boiled
5 tbsp cheese (cheddar or mozzarella or mixed)
Salt and pepper
2 tbsp corn flour
Bread crumbs
Batter made of 4 tbsp corn flour or all purpose flour with water (not thick)
And any/few of the optional items below per your taste:
1 tbsp chopped coriander leaves
1-2 chilis chopped
1 tsp chili powder
2 pinch oregano (optional)
1-2 tbsp finely chopped capsicum

Boil corn for 10 mins and drain well.
Add a handful of corn to a bowl.
Transfer the rest to a blender and pulse to a coarse paste and add to the bowl.
Add mashed potatoes, cheese, corn flour, salt and pepper and any other optional items to the bowl and mix well.
Make small balls.
Dip in corn flour batter and roll in breadcrumbs.
Deep fry till brown all over. (medium flame)
Serve with ketchup or chutney of your choice.

Naranga Kichadi /Lemon in Yogurt Sauce


Naranga Kichadi /Lemon in Yogurt Sauce
Recipe source: Lakshmi Nair

3-4 lemons
¾ cup thick yogurt
½ cup thick coconut milk (powder mixed with water will do)
1 tsp ginger chopped finely
2-3 green chilis chopped
Salt to taste

2 tsp oil
½ tsp mustard seeds
1 sprig curry leaves
2-3 dry red chilis

Steam the lemons for approx. 10 mins. (can be boiled in water as well)
Wipe dry and keep aside to cool.
Slice each lemon into 4 or 8 pieces. Transfer to a glass bowl and add 1-2 tsp salt.
Mix well and keep aside for minimum 1 day.
Add yogurt, coconut milk, ginger and green chilis and mix.
Heat oil in a pan and add mustard seeds.
When it splutters, add curry leaves and dry red chilies.
Stir for a min and pour on to the lemon mixture. Mix well and add salt if required.
Serve with rice.
Keep leftover in refrigerator.

Eggless Carrot Cake with Condensed Milk


Eggless Carrot Cake with Condensed Milk
Recipe source :Paaka-Shaale

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon powder
½ tsp nutmeg powder
1 cup grated carrots
½ cup ground almonds (powder 3 handful in a blender with 1 tbsp flour)

Mix the below liquid ingredients in a large bowl.
1 tin /14 oz condensed milk
6 tbsp butter or oil
½ cup thick butter milk
1 tsp vinegar

Mix flour, baking powder, baking soda, cinnamon powder, nutmeg powder.
Mix in almond powder and grated carrots.
Fold in the dry ingredients to condensed milk mixture until well combined.
Pour batter into a greased baking pan.
Bake in a preheated oven at 160 degree Celsius for about 40-45 mins.
If the top browns too fast, place a piece of aluminum foil on top without touching the top of the cake.
Cool the cake completely and serve as is or dust with icing sugar or cream cheese or whipped cream…whichever you prefer.

Paal Payasam –Pressure Cooker Method

Paal Payasam

Very simple to prepare and takes only few ingredients!

Paal Payasam –Pressure Cooker Method
Serves 3-4

¼ cup basmati rice (see notes)
5 cups full fat milk
¾ – 1 cup sugar
5 whole green cardamoms
1 tbsp ghee

Wash the rice nicely till water runs clear.
Add all ingredients in the pressure cooker and stir to mix.
Cook on medium flame for 20 mins or for 4 whistles.
Open the cooker only when pressure releases.
The nice should be cooked very soft and milk should acquire light cream colour, otherwise close and cooker and cook for few more minutes.
Discard the whole cardamoms.
Serve warm or cold.

If using broken rice or matta rice, soak in water for half hr)
Can use saffron for flavor and garnish with nuts…put the simple form is best!

Awadh Vegetable Biriyani

Awadh Vegetable Biriyani

Awadh Vegetable Biriyani

2 cups basmati rice
2 tsp cumin seeds

Vegetable gravy:
3 cups vegetables cut into medium size (mix of beans, carrot, green peas, cauliflower and potato)
1 tbsp ginger garlic paste
2-3 green chilis
½ cup chopped coriander leaves
½ cup chopped mint leaves
1 tsp garam masala powder
1 tsp red chili powder
1 bay leaf
3 green cardamoms
2 small pc cinnamon
3 tbsp oil
½ cup yogurt
2 tbsp cashewnut powder
½ tsp cumin powder

½ cup fried onions (2 medium onions)
3 tbsp chopped coriander leaves
3 tbsp chopped mint leaves
Handful fried cashews and raisins
2 pinch saffron in ¼ cup milk

Add 2 tbsp of saffron milk to yogurt and mix and keep aside.
Take a big thick bottom pan with close fitting lid. Heat oil and add whole spices.
When they crackle, add cumin powder and cashewnut powder, Stir for few seconds.
Add green chilis and ginger/garlic paste and saute till raw smell goes.
Add garam masala, chili powder, coriander leaves and mint leaves and saute.
Remove pan from fire and add yogurt mixture and stir.
Add vegetables and ½ cup water, salt and cook till vegetables are done. Approx 10 mins.

Meanwhile bring 6-8 glasses of water to boil in another pan.
Add rice and cumin seeds and cook till rice is ¾ done.
Add salt, stir and drain the rice in a colander.

Once the vegetables are cooked (should not be very dry), spread half of cooked rice on top.
Sprinkle half of fried onions, cashews, raisins, coriander and mint leaves. Sprinkle half of saffron milk.
Spread rest of rice on top. Sprinkle remaining fried onions, cashews, raisins, coriander and mint leaves. Sprinkle half of saffron milk.
Add few dots of ghee if you prefer.
Close the lid and keep on low flame for additional 15 mins.
Take off fire and keep aside for 10 mins.
Serve with yogurt raita and papad.