Wednesday, 30 May 2012


Water melon - one piece from quarter
Sugar -4 tbsp or as much sweet u prefer
Lime juice -1 tbsp

1.Cut the watermelon into half and quarter piece. Take the flesh part and chop into pieces.
2.In a grinder,add the sugar and lime juice,to it add the chopped water melon pieces and grind it to form a puree(do not add water,i missed the photos of chopped watermelon)
3.Pour this into a freezer safe bowl and freeze it for 1 hour or until crystals start forming.

4.Break down the crystals and return to the freezer and repeat the same after 1 hour again  and freeze for 4 to 5 hours or over night until it freezes completely.
5.Scrap it gently with a fork  and serve immediately in individual glasses.

Thursday, 24 May 2012


Dry chickpeas/kabuli chana - 1 & 1/2 cups
Onions sliced-2 medium
Tomato - 1( not too ripe)
Green chilly - 1
Garlic pods - 3 crushed
Ginger- 1 small piece crushed
Chilly powder - 1 tsp( can use more,if u want spicy,for my kids i always reduce)
Corriander powder - 1 tsp
Turmeric powder- 1 tsp
Garam masala powder - 1 tsp
Corriander leaves - to garnish
Tamarind - 1 small  lemon size ( optionl,if u want it a bit sour)
Water - 2 cups
Salt - as required
Oil - 4 tbsp

1.Soak chana in water over night or 6 to 8 hours.Drain,wash and cook in a pressure cooker adding 2 cups of water,salt and 1/2 tsp turmeric powder in medium flame upto 4 whistles and allow it to rest until pressure
released( if not cooked,cook again till well cooked and soft for upto  2 whistles,take care not to burn,it depends on the soaking time,if its soaked well overnight,it gets cooked soon)
2.Heat another pan,add oil  and when hot ,add the sliced onions,chopped green chilly,crushed ginger and garlic.saute till translucent and lightly brown..
3.When it starts to brown, add the chopped tomatoes and saute till soft and mushy.
4.Soak tamarind in hot water  in a bowl.

5.Strain the water from chana to a bowl and reserve .
6.Take 1/4 cup of chana in a bowl and add little reserved water from chana and crush well(can grind it too to a thick paste)and keep aside.

7.Add the seperated chana to the pan and add red chilly powder,1/2 tsp turmeric powder and corriander powder,mix well.

8.Strain the water from soaked tamarind and add to it.

9.Add the crusheed paste to it and mix well. Now add the reserved water as much needed to make the gravy and allow it to boil. 
10.Adjust the salt and add garam masala powder and mix well.
11.Garnish with corriander leaves and switch off the flame.
If u dont have enough time to soak chana or forgot ,boil chana with enough water in a pan and tightly cover using a lid as it is and rest  for 1 hour and use.


Recipe source : Shabs cuisine

All purpose flour /maida - 2 cups
Baking powder - 1/2 tsp
Sugar - 1 tsp
Semolina - 2 1/2 tbsp
Curd - 2 tbsp
Salt - 1/2  tsp
Water - 3/4 cup
Oil - to deep fry

1.In a bowl,take 2 cups of all purpose flour.

2.Add 1/2 tsp baking powder
3.Add 1tsp sugar.

4.Add 2 1/2 tbsp semolina/rava and salt to it and mix well.
5.Take 2 tbsp curd in a measuring cup.
6.Add 3/4th cup of water to curd and mix well.
7.Add this curd + water mixture into the dry ingredients and knead well to make a tight dough.(Sprinkle 1 or 2 tbsp water,if its too tight).
8.Keep it covered in a warm place for atleast 2 hours.
9.Divide the dough into 4 portions,transfer 1 portion of the dough to a floured surface and roll it.(apply flour accordingly,dat it dont stick)

10.Using a cutter,cut this into pieces vertically and horizontally.Place in a plate without sticking to each other and do the same with remaining dough.
11.Heat enough oil in a deep kadai in medium flame.
12.When hot ( jus drop a pinch dough and if it rises,oil is ready)drop the flattened dough .
13.Press it lightly in the centre until it puffs up completely.
14.Flip it over and fry until lightly golden all over.
15.Take it off and do the same with rest and serve hot with chana masala or any other non veg curries.

To make it easier i do this way or else u can make small lemon size balls and roll into thin discs using chapathi roller.

Tuesday, 22 May 2012


Recipe source: Tarla dalal

Ice cream (any) - 1 scoop (i used butter scotch)
Instant cofee powder - 1 tsp
Water - 1 cup
Sugar - 1 tsp
Choco chips - 1 or 2 to garnish
or can use any nuts

1.In a pan ,boil water and add the coffee and sugar,mix well.
2.Place the ice cream in a serving bowl.
3.Pour the prepared coffee over the ice-cream and garnish with choco chips.
4.Serve immediately......or else it will  melt


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