October 30, 2014

Mushroom korma recipe - How to make mushroom kurma

mushroom masala in plate
Mushroom korma or kurma recipe - Yesterday, I made this mushroom korma for chapatis. Here mushrooms are available all around the year, I bring them fresh and make curry or masala or kurma or mushroom rice with different variations. This mushroom kurma masala was delicious and went well with chapatis. So, I thought to share this recipe with you all. 

Preparation time 10 minutes
Cooking time 15 minutes
Serves 2

  • 200 grams mushrooms
  • 2 tbsp chopped cilantro
  • 1½ tbsp oil
  • Salt as required 

To grind
  • 1 large onion, grated
  • 1 large tomato, grated
  • 1 tsp ginger garlic paste
  • 1½  tbsp dry coconut
  • 1/2 tsp chilli powder 
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala 
  • 1/4 tsp cumin powder/ jeera
  • 1/2 tsp coriander powder
  • 1 bay leaf / jaypatri
  • 12 cashew nuts / kaju


1.  Peel the onion and grate it. Wash and grate the tomato and keep it aside.
grated onion to make mushroom kurma

2.  Heat 1/2 tbsp oil in a kadai, add the grated onions and saute till translucent.
onion seasoning to make mushroom kurma

3.  Add the grated tomatoes and mix well.
grated tomato added

4.  Cook covered till the tomatoes become soft.
tomato cooked

5.  Once the tomatoes become soft, add the ginger garlic paste and saute for a minute. Add the chilli powder, turmeric powder, coriander powder, jeera powder, garam masala and dry coconut. Stir for a minute. Add the dry coconut and stir to combine. Add the cashew nuts and jaypatri.
masala and spice added

6.  Now switch off the flame and allow it to cool. Once the mixture cools, grind it to a smooth and thick paste using very little water. Wash and cut the mushrooms into large pieces.
ground masala and chopped mushrooms

7.  Heat the remaining 1 tbsp oil in a kadai and add the mushrooms. When mushrooms start changing colour, add the ground paste and salt. Add water to make a thick gravy. Bring it to boil and further simmer for 4 -5 minutes.
mushroom cooked

8.  To this, add the chopped corianders, mix well and remove from the flame. Serve hot with roti / chapati, / naan and rice.
masala and coriander leaves added

mushroom kurma ready to serve

October 28, 2014

Besan ladoo recipe - How to make besan laddu

gram flour dry fruits ladoo in a plate
Besan ladoo recipe - This  is  a wonderful traditional sweet,  I adore the whole texture and taste of these ladoos. Keeping in mind the amount of ghee and sugar I use in these ladoos, I prepare it only during festivals and special occasions. I made these ladoos on diwali festival as one of the naivedya dish and I am posting it now. 

Traditionally, the besan ladoo is made with slightly coarse bengal gram flour, but can also be prepared by using fine flour to have some smooth textured ladoo. The method of preparation is very simple and easy, but taste wise this ladoo is really delicious. So, dig into these ladoos and enjoy the traditional taste. Earlier I had posted another  version of  besan ladoo, check out the recipe here. 

Preparation time 10 minutes
Cooking time 20 - 25 minutes
Yield 10 ladoos

  • 2 heaped cups of besan / split bengal gram flour
  • 1 cup sugar powder
  • 6 tbsp ghee
  • 7 - 8 cardamoms, powdered
  • 5 tbsp grated almonds / badam
  • 5 tbsp grated cashews / kaju
  • 5 tbsp raisins / kishmish

Grate the badam and kaju separately and keep it aside.


1.  Heat 2 table spoon of ghee in a kadai, add the besan and fry over a low flame till aromatic. 
ghee heated to make ladoo

2.  Once the besan turns aromatic, add the remaining 4 table spoon ghee to it, fry on a low flame till the besan turns to golden colour  and ghee oozes out.
besan added and fried

 3.  Now switch off the flame,  add the raisins and mix well.
more ghee and raisins added

4.  Add the badam and  mix well.
almond added and mixed

5.  Add the kaju,  mix well and keep the besan mixture aside, allow it to cool
cashews added and mixed

6.  Once the besan mixture cools, add the sugar powder and mix to combine
sugar powder added  and cooled

7.  Combine the besan mixture and sugar powder really well. Make ladoos from this mixture. Garnish with raisin and store in an airtight container. Serve, eat and enjoy.
ladoo made

  1. Make sure that the besan is fried properly and it should not be raw. Fry the besan on low flame to prevent it from burning. 
  2. You can also use grated cashew and almonds readily available in the shop while preparing this ladoo

October 22, 2014

Peda using milk powder and condensed milk recipe

peda in a serving plate
Peda using milk powder and condensed milk recipe -  Wishing you all a very Happy and Prosperous Deepavali. Today I am sharing with you all a very easy to make peda made with milk, milk powder, condensed milk and sugar. These basic ingredients give the peda all the required taste and texture. The cardamom infuses the flavor with all these and the lovely peda was soft and  delicious. The method of making peda with khava is quite different than this method.  Khava peda is one of the common pedas available in sweet shop. But peda prepared with milk powder and condensed milk is unique. It tastes so good and every one in my family liked it. It is always a great treat to eat this tiny sweet with rich taste

Preparation time 10 minutes
Cooking time 20 -25 minutes
Yields 20 peda

  • 2 cups boiled cold milk
  • 1/2 cup sugar
  • 400 grams milk powder ( 5 cups)
  • 1 cup condensed milk (Nestle condensed milk)
  • 2 tbsp ghee
  • 1 tsp cardamom powder


1.  Pour the milk in a non-stick pan.  Add the sugar and stir it continuously for 2 -3 minutes. Add the Nestle milk powder and mix well with a spoon.
sugar and milk powder added to milk

2.  Once the milk powder combines well with the milk, add the condensed milk and stir it nicely for a minute and mix well. The mixture should be very smooth without any lumps.
condensed milk added

3.  Add the ghee and mix well. Keep thisp an  on a low flame and cook stirring continuously. It will gradually start becoming thick and will become sticky.
ghee added and cooked mixture

4.  Once the mixture becomes thick use 2 spatulas to turn it. Further cook till all the moisture evaporates and mixture starts leaving the sides.

5.  To check the consistency take a small portion of milk mixture between the thumb and index finger and roll a ball of it. If  you can roll it then the mixture is  ready otherwise cook it till you roll the mixture.
mixture thickens

6.  Turn off the flame and add the cardamom powder.  Mix well and allow it to cool. Knead the mixture well to make it smooth and soft. 

7.  Take a small portion of mixture and make round ball from it. Flatten it to give a peda shape. Repeat the same process to all peda. 
mixture kneaded and rolling peda

8.  This peda can be stored for 4 days.
peda in a tray

October 19, 2014

Bhajani for Chakli - Rice flour mix for preparing chakli -how to make bhajani for chakli

flour mix in a container
Bhajani  for chakli recipe  (flour mix for preparing chakli) - Today I am posting the recipe of traditional bhajani for chakli, which is a traditional savoury of Maharashtra. Chakli is a savoury snack usually prepared during diwali. Every house hold is making chakli or murukku for the festival with their own version. Bhajani in Marathi means roasted flour. This flour is prepared out of rice, roasted chana dal, urad dal and cumin seeds. This flour is  durable and you can store it for a couple of months and can be used as and when required. As a variation for having a different taste, you can add roasted ajwain, chilli powder and sesame seeds to the flour while preparing chakli.

12 cups rice / tandul / akki 
6 cups gram dal / chana dal
3 cups split black grams / urad dal
1/2 cup cumin seeds / jeera

Wash the rice thoroughly and drain. Spread a cloth under shadow and spread this drained rice on it. Keep it till the rice become very dry. I dried the rice for 2 days. 


1.  Heat a  pan, roast the chana dal until crisp and light golden colour.  
chana dal in kadai

2.  Roast it in two batches for the better result. Transfer the chana dal to a large plate. Allow to cool
roasted chana dal

3.  In the same pan, add the urad dal and roast till they turn to light brown colour and aromatic.
urad dal in kadai

4.  When it is done, transfer the urad dal to a  large plate. Allow it to cool
roasted urad dal

5.  In the same pan,  just warm the rice and switch off the flame. Roast the rice in 3 - 4 batches.
rice in kadai

6.  In another small pan roast the jeera until aromatic.
roasted jeera

7.  Mix the rice, chana dal, urad dal and jeera together. Allow them to cool.
ingredients mixed

8.  Then, grind it to a fine powder to make bhajani. Store this bhajani  in an airtight container. Make delicious chakli as and when required. 
rice mixture grind to powder

October 17, 2014

Khajoor burfi recipe - Dates burfi recipe

burfi in a plate picture
Khajoor burfi recipe - Today here is my post on khajoor dry fruits burfi.  Khajoor dry fruits burfi is an excellent healthy sweet for kids and adults. It is made out of pure dry fruits and no sugar is added. So, try out this burfi and treat your family with this guilt free healthy sweet.

In this sweet, I have used poppy seeds which is totally optional. Along with khajoor, you can also use roasted dry coconut and sesame seeds to get a burfi with a different taste and texture. This is a durable sweet that you can store at room temperature for a couple of months. Here is the khajoor dry fruits burfi which is liked not only by me but by all of my family members. This healthy sweet can be prepared in very less time. 

Preparation time 20 minutes
Cooking time 20 minutes
Yields 30 barfis

  • 70 dates / khajoor
  • 1/2 cup almonds / badam
  • 1/2 cup cashew nuts / kaju
  • 2 tbsp poppy seeds / khus khus
  • 2 tbsp ghee


1.  Take the khajoors in a large plate. Slit the khajoor from a sharp knife and remove the seeds. Then using the same knife chop them finely.  Keep it aside.
chopped khajoor

2.  Cut the cashews and almonds into small pieces.
chopped badam kaju

3.  Heat a pan and roast the almonds and cashews separately on low flame till they become crispy and golden colour. Transfer the roasted almonds and cashews to a plate and set aside.
roasted badam and kaju

4.  Heat the ghee in the same pan and add the khus khus to it. Fry it for a couple of minutes.
heat ghee in a kadai and fry poppy seeds

5.  Add the chopped khajoor and mix well till the poppy seeds and dates combine well.
Add khajoor and mix well

6.  Add the roasted badam and kaju and combine well with the khajoor poppy seeds mixture.
add roasted badam and kaju

7.  Now keep this mixture on low flame till the khajoor becomes soft.  Stir constantly to prevent it from burning. Once the khajoor mixture turns soft, remove from the flame and keep it aside till the mixture becomes warm.
cook till khajoor is soft

8.  When the khajoor mixture becomes warm, divide it into 3 equal portions and roll them into a cylindrical shape. Then wrap them into plastic sheets and keep it in the fridge for about an hour and allow it to set.
Roll and wrap the dryfruits mixture

9.  After one hour,  remove the khajoor dry fruits mixture rolls from the fridge. Remove the wrapped plastic sheet. Take a sharp knife and cut them into round burfis. Further, keep it in a bowl and allow it to dry.
cut the burfi into round shape

10.  After  1 - 2 hours, store this burfis in an airtight container. This burfi can be stored for a couple months. Serve, eat and enjoy.
store burfis in a container

October 15, 2014

Rasmalai recipe - how to make rasmalai - Diwali sweet recipes - Bengali sweets recipes

diwali sweets
Rasmalai recipe - As Diwali or Deepavali is approaching near, every one must be busy with the preparation of sweets and savoury snacks like me. Today I am going to share with you all, the rasmalai recipe which is a traditional Bengali sweet. This rasmalai is made out of home made fresh chena or soft paneer or cottage cheese and it turned so delicious, luscious and perfect.

I really love it's softness and the shape. The milk for rasmali was mildly flavoured with saffron (kesar) and cardamoms. Above all it is very simple and easy recipe that can be enjoyed at festivals and special occasions. Try this very delicious dessert for the coming festival and treat your family, relatives and friends with this special delectable dish. 

Preparation time  15 minutes
Cooking time 30  minutes
Makes 8 rasmalai

  • 2 liter milk
  • 2 tbsp sugar
  • 1/2 cup cold water
  • 1 lemon
  • A pinch of saffron / kesar
  • 4 cardamoms, powdered
  • Few cashews, sliced

For the sugar syrup
  • 1/2 cup sugar
  • 1 cup water


1.  Pour a liter of milk in a broad vessel and bring it to boil. Once the milk boils properly, remove the vessel from the flame and add 1/2 cup of cold water in it.

2.  Then immediately squeeze the lemon into the hot milk and stir constantly till the milk curdles and whey separates.
boiled milk, lemon juice added

3.  Immediately strain the paneer through a soup strainer and wash it with cold water. Then place it on a flat board.
strained paneer

4.  Then knead this paneer for 10 minutes or till it turns soft. Then divide the kneaded paneer into 8 equal portions and roll each portion into a ball and flatten it.
flattened paneer

5.  To make the sugar syrup, add half a cup of sugar  in another vessel and add 1 cup of water to it.  Stir till all the sugar dissolves in the water.
boiling sugar syrup

6.  Keep this sugar, water mixture  on high flame to make the sugar syrup. Bring it to boil. Once the sugar syrup starts boiling, add the above prepared flattened paneer.

7.  Further boil it for 10 - 15 minutes on low flame. In the meantime, pour another liter of milk in a vessel and add 2 tbsp of sugar to it.

8.  Bring the milk to boil  and simmer  till it reduced to half and turn thick.
flattened paneer added to sugar syrup

9.  Take a tbsp of milk in a bowl and add a pinch of saffron to it. Add this saffron milk to the concentrated milk. Add the cardamom powder and mix well. Allow the milk to cool. 

10.  Transfer the above prepared flattened paneer from the sugar syrup to the saffron milk. Keep this vessel in the refrigerator till the rasmalai is chilled.
 flattened paneer added to chilled milk
11.  Garnish with sliced cashews and serve chilled.
rasmalai in a serving bowl