Sunday 31 January 2016

Mini Ghevar with Kesar Rabdi

Ghevar is a Rajasthani sweet traditionally associated with the Teej Festival. It is disc-shaped, and made from oil, flour and sugar syrup. There are many varieties of Ghevar, including plain, Mawa and malai ghevar. So many people thinks that it's very tough to make but yes they are easy to make.

Being a Rajsthani Girl, I must know how to make it...But when I started Cooking in my Teenage years, I was always thinking that, will this be ever possible to make Ghevar at home by me? Hmmm....If I talk about those days, I would definitely say a Big "NO".....But as I grew up, I started trying all the cuisines recipes, like simple recipes, A lil hard recipes, medium hard recipes, Slowly slowly Now I am having a confidence to try a recipes which we just can wonder to make.....Ghevar was one of them!!! I tried to make them Two years back..Being an honest, I was Fail Fail Fail...Again I tried and it was disastrous...But a third try......Yippeee....It was a Clean Bowled type of Ghevar came out ;).....And I was too too Happy to have this achievement, I just Placed it on a strainer and Pick that strainer to Hishu (My hubby)  and saw him that Look at this :) And I still remember his Expression...He said Like Woowww!!!! and I took a deep Breath and went again to make another one....!!! And yes..That was too came nicely!!! Look at those pics man....They are awesomely made...;) I know, I know, Its going lil higher...But the feelings to make Ghevar at home come out with this type of happiness only ...hahahah...Hope you guys understand my inner joy!!

And We #foodimonday Guys are Going to celebrate our 25th Week of togetherness on #Bloghop Event!!! Its was Me and Jolly...Who first Tried to make this Bloghop Team...Jolly, I remember that I Pinged you first time on hangout and we had a nice chat and Soon we decided to make this Bloghop Theme Events and we landed up with this amazing Group....Jolly is an enthusiastic personalit, a Foodie, an awesome blogger and expert in baking!!! love ur posts jolly.... Soon Krithika Joined us....I love Krithi..She is a lady with loads of humor, and always keep our group alive and keeps on posting jokes on group....Her different style of posting different recipes...Always a super like :)...Slowly Slowly the Group became More large....Alka dee joined us and she is a lady with a pure heart, We had a thought that, We can learn lot of things from her..and she encouraged us to make anything we want, The same thing with Preethi dee...She is such an adorable lady....Always positive in any theme...and always there on Bloghop, though loads of work with her home and office too....Sujata dee, The most sweetest lady, Dee U look like my mom...Seriously :) and yes she is always ready with her post..and I like her dilemma when she ask..."Ye bana lungi to chalega" hahaha...Kidding dee..But I like this :) ....Habeeba Nisa, The most sincere person in our team...Love her all the clicks of her Posts, and always Try different things with the theme..Keep it up Nisa :) And at the End Rupal joined us...the lady with Gujarati heart...lives in US...she always try a fusion dishes and I always find a uniqueness in her post!!! Love u Rupal for this :) !!! So This is Our #Foodiemonday Team...And I am so proud of this Bloghop Team!!!! Check out the Each link of these awesome Bloggers!!!!!!!!

Jolly Makkar

Krithika C

Alaka Jena

Sujata Roy

Preethi Prasad

Rupal Patel

Habeeba Nisa

So We are Celebrating this Silver jubilee Bloghop week with some Sweets or Desserts !!! And Since a long time I was thinking to respost my Ghevar Recipe with some good clicks.(I hope they are good ;)) So, Finally got this opportunity to land up with this recipe...And So here it is :) Do check out this Super delicious Rajsthani sweet delicacy "Ghevar" recipe with step by step clicks!!!


For the Ghevar

2 cups all-purpose flour
1/4 cup clarified butter or ghee
1/4 cup milk
4 cups chilled water
Slivers of almonds and pistachio for the garnish
A drop or two yellow food color (optional)
Clarified butter/ghee or
oil for frying (half ghee and half oil is a good option)

For Sugar Syrup

2 cups sugar
1 cup water


For the sugar syrup

Combine sugar and water in a wide, shallow pan and simmer till it reaches a single-string consistency.

 For the Ghevar:

1. In a big bowl whip the ghee with a few ice cubes till the mixture turns white-ish.

2. Add the milk, flour and one cup of the water to make a batter. Add food color into the balance water and add as much of the colored water to make a free-flowing batter.

3. Fill a vessel more than half with ghee/oil and heat on high till the ghee is really hot. Check temperature by dropping a small portion of the batter into the ghee/oil. If it swiftly floats to the surface and doesn’t stick to the bottom it is hot enough. Take a spoonful of batter -- use a big ladle-- and pour it in the middle of the wok in a thin stream from as high as a foot. (Note: Always use Deep vessel to make Ghevar, As in shops they use very big vessels to make Ghevar...As they are professionals so they used to make big Ghevar, At home I am using small vessel to make mini Ghevars. Stay Lil alert as when you pour the batter, some amount of Oil may burn your hand, As oil bubbles will appear on the spot, You can see some Oil drops here and there on my stove. :()

4. The greater the height, the better the texture. As soon as the batter touches the hot ghee, bubbles start to appear. If the bubbles are vigorous enough, stop pouring for a while and continue later. After the first spoon, wait for a few seconds till the bubbles settle, and then pour the second spoonful.

5. Repeat this for 2-3 times or as needed depending up on the size of the wok and how much batter it will accommodate -- the bigger the wok, the more number of spoons required. Mine was not too big So I could use only 3 times.

6. If the ghee is not hot enough, the batter will start sticking to the bottom so keep the heat going. As you pour in the batter, it will start scattering and collect near the sides of the wok in a circular fashion.

7. As you keep adding more batter, the disc starts taking its correct shape. If the batter tends to stay in the middle of the oil/ghee, after pouring, use the back of a wooden spoon to gently move it to the sides.

8. Keep on increasing the center space with the back of the wooden spoon. After 3 or 4 rounds of pouring, a complete disc will be formed.

9. Let this disc turn golden brown on medium heat. The sides will be slightly more golden. Take the disc out of the oil/ghee carefully by inserting the back of the wooden spoon in the middle and lifting the whole Ghevar out.

10. Now immerse the Ghevar in the hot syrup with the help of the back of the wooden spoon and take it out after 5 to 10 seconds. Do not keep the Ghevar in the syrup extra or it will become soggy and wet.

11. Garnish with almonds and pistachios.Let the sugar-coated Ghevar dry open for about an hour.

12. Store in closed containers and refrigerate. Dry Ghevar without syrup can easily be stored for 15 days. Dip in syrup and serve hot. Ghevar Rabdi is a popular combination to serve this Rajsthani delicacy....So serving this delicious sweet with Kesar rabdi.!!!!

Recipe adopted from: Bhavna's Kitchen


Friday 29 January 2016

Chocolate Almond Cookies

Everyone Loves Chocolate, Chocolate in any form, I am a huge chocolate lover, I think, Nowadays everyone is having some amount of chocolate in different forms everyday....Like, a Chocolate bar, Chocolate pastries, Chocolate cookies, Chocolate brownies etc etc.....Ohhh its a very long list of chocolate products.....Sometimes When I enter In my Kitchen, I literally want to bake something...whatever it is..But want to bake something....Yesterday same thing happened with me...My all the basic baking Ingredients are placed on the Oven Top....So I just took a look that what am i having to bake right now....Simple....Cocoa powder, Icing Sugar, Butter obviously in fridge...and yeah yeah baking Powder of course!!!  So Land up with Yummmyyyy Chocolate Cookies....But....

Last week just went to the grocery store and normally whenever I want a particular essence Bottle ..Trust me..I always failed to get it :( But that day, Surprisingly I could find Almond Essence in the store, So Without any delay I just Picked up that bottle and put it in my grocery Trolly, There was Nothing in my mind that what will I try with this.........And Guess What.....That day is here...Whoaaaaaa....So When I was going to pick my chocolate Essence to make these Chocolate cookies, I saw this Almond Essence Bottle too.....And Seriously I changed my mind and Finally landed with these Chocolate Almond Cookies....Very Easy and Quick recipe....I so love to make cookies anytime....And when they turned Out well...Mmmmmm...I feel like Heaven ;)

Valentine's Day is Coming in very Few days....So decided Why not give these cookies a heart shape! Heart shape Chocolate Almond Cookies.Wooooooow!!!!!!!!.....Sounds So Romantic...Isn't it???  So, Very Quickly I just cleaned my kitchen and with So much Excitement, Wore my Apron and All set for the cookies making day ;) ...Yipppeee....Zip Zap Zoommmm....Made a Cookie Dough, Cut them in a heart shape and Zzzzzzzzzzz Baked them !!!!! So Simple na !! :) Thts why I love to bake Cookies a lot!! Well, My Cookies are already baked and Yes like always, The box of cookies is Empty too ;) As I know this always !!!!!!!!!  So, If you really want to celebrate this valentine's day by making something so romantic, Try these Easy and Simple Chocolate Almond Cookies all the way from My oven ;) Check out the step by step recipe below and Enjoyyyyyyyyyyy!!!!!!!!!!!! Happy Valentine's Day in advance :)


60 gm Butter
60 Gm Icing Sugar
120 gm All purpose Flour
2 Tbsp Cocoa Powder
Pinch Baking Powder
1/2 tsp Chocolate Essence
1 tsp Almond Essence
2 Tbsp Almond Flakes


1. In a bowl, Add in the Butter and Icing sugar, beat them until its creamy, light and fluffy (around 6-7 minutes).

2. Add in the dry ingredients, (All purpose flour, Baking Powder and mix them gently then add  Cocoa Powder, Chocolate Essence and Almond Essence) to the wet ingredients and beat until it is just combined. Using your hands form a dough of it; it would be little Soft.

3. Now Place it on your kitchen counter and transfer this dough onto it. Roll it with a medium thickness and Spread Almond Flakes on it and press them gently, Now Cut them in your desired Shape. I am using Heart shape cutter, You can use any shape you like.

4. Place a Butter paper on Baking Tray and Put Cookies on a Butter paper and bake at preheated oven of 180 degree celsius for 15 minutes.

5. Remove and let it cool completely. You can store them in container.!!

Enjoyyyyyyyyyyy These Chocolaty Almond Cookies in this Valentine's Day :)!!!!!!!!!!

Sunday 24 January 2016

Tiranga Dosa - Without Artificial Color

Republic Day honors the date on which the Constitution of India came into force on 26 January 1950 replacing the Government of India Act as the governing document of India.

While India's Independence Day celebrates its freedom from British Rule, the Republic Day celebrates of coming into force of its constitution. A draft constitution was prepared by the committee and submitted to the Assembly on 4 November 1947. The Constitution was passed by the Constituent Assembly of India on 26 November 1949 but was adopted on 26 January 1950 with a democratic government system, completing the country's transition toward becoming an independent republic.

Delhi Republic Day parade is held in the capital, New Delhi. Commencing from the gates of the Rashtrapati Bhavan (the President's residence), Raisina Hill on Rajpath past the India Gate, this event is the main attraction of India's Republic Day Celebrations lasting 3 days. The parade showcases India's Defence Capability, Cultural and Social Heritage.

When the President arrives, the PBG commander asks the unit to give the National Salute, which is followed by the playing of the Indian National Anthem, Jana Gana Mana, by the Army.

Constitution Day, also known as Samvidhan Divas, is celebrated in India in honour of B. R. Ambedkar, known as the architect of the Indian constitution. Constitution Day is not a public holiday. Various departments of the Government of India celebrated the first Constitution day.
When I was in school, In Every school there were quiz and essay competitions both online and offline on the subject of the constitution of India. There was a lecture on silent features of the constitution in each school. Students of schools and colleges are very keen to celebrate this event and starts preparation around a month before. Students performing well in the academic, sports or other fields of education are honored with the awards, prizes and certificates on this day. Family people celebrate this day with their friends, family and children by participating in activities organized at social places. Every people become ready in the early morning before 8 am to watch the celebration at Rajpath, New Delhi in the news at TV. At this day of great honor every Indian people should sincerely promise to safeguard the Constitution, maintain peace and harmony as well as support in the development of country.

So, In honor of Republic day, We #foodiemonday #bloghop Team are presenting special dishes with our Indian Flag color, which is Orange, White and Green, So Tricolor theme is here...And I have tried Tricolor Dosa, which are so healthy and Yummyy, Bcoz I haven't used any artificial color in the batter, There are 100% veggies used in the Batter...I have used Orange Carrots for Orange color, Spinach and Coriander leaves for Green color, and The batter itself is white. Serving these colorful dosa with hot sambar and yummy coconut chutney!!! Check out the step by step recipe below!!!

How to make Dosa Batter


2 Cups Rice soaked
1 Cup Split black gram skinless (dhuli urad dal)
Salt to taste


1. Drain and grind the rice and dal separately, using a little water, to a smooth paste. Mix them in a deep vessel.

2. Cover and keep the batter to ferment for a minimum of six to eight hours in a warm place.

3. Take required quantity of batter in a bowl, add salt and sufficient water to get the desired consistency and mix well.

For Orange Color

1 Big - Orange Carrot

For Green Color

1 Cup Spinach
2 Tbsp Coriander leaves


Take the required portion of the Dosa batter and divide it into three equal parts. Keep one part as such for the white color of the Tiranga dosa.

For Orange Color

Chop the Carrots into chunks, Boil them and crush them in to the fine paste.
Mix it with one portion of the batter to make the orange color of the Dosa.

For Green Color

Chop the Spinach and Boil it too. Churn it in a mixer with some coriander leaves and make fine paste.
Mix it with the third portion of the batter to make the green color of the Tiranga dosa.

How to make the Tiranga Dosa

1. Heat a dosa griddle.

2. Add few drops of oil and wipe it with a kitchen towel or paper towel.

3. Pour 1/4 of a ladle of the orange batter and spread it into a circle. Next add 1/4 of a ladle of the white batter and spread it to make the middle portion of the dosa. Finally pour the green batter and make the whole full circle dosa.

4. Drizzle few drops of oil over the dosa.

5. After few minutes when one side of the dosa is cooked, flip the dosa.
Cook the other side too.

Enjoyyyy these Tiranga Dosa with Sambar and Coconut Chutney!!!!!!!!!!

Friday 22 January 2016

Homemade Muesli (Healthy Breaksfast)

Muesli is a breakfast and brunch dish based on raw rolled oats and other ingredients including grains, fresh or dried fruits, seeds and nuts, and may be mixed with cow's milk, soy milk, almond milk, yogurt or fruit juice. Muesli is available in a packaged dry form, ready made, or freshly made.

Muesli can also be freshly prepared using either dry rolled oats or whole grain oats that have been soaked in water or fruit juice. Other common ingredients are additional grated or chopped fresh fruit (e.g., bananas, apples, berries, grapes, mango, Plum), dried fruit, milk products (e.g., fresh milk, yogurt, cream, condensed milk, cottage cheese, or nondairy milk substitutes), lemon juice, ground nuts, seeds, spices (especially cinnamon), honey and muesli mix.

Packaged muesli is a loose mixture of mainly rolled oats or cornflakes together with various dried fruit pieces, nuts, and seeds. It commonly contains other rolled cereal grains such as wheat or rye flakes. There are many varieties, which may also contain honey, spices, or chocolate. This dry packaged muesli can store for many months and served quickly after mixing with milk, yogurt, coffee, hot chocolate, fruit juice, or water. If desired, pieces of fresh fruit may be added. Alternatively, the mix may be soaked overnight in milk and then served with fresh fruit or compote to taste.

This homemade muesli is one of my favorite healthy breakfast choices, it's packed with nutrients and fiber, is vegan, gluten free and low in sugar. Sugar is one of the biggest issues with bought muesli, or 'granola', it's mental how much they cram in there! This muesli is also cheap, simple to make and so yummy!!!!!!!!!!!!!!Check out the step by step recipe below and stay healthy!!!!!!!!!!

Homemade Muesli Recipe:

Wet Ingredients:

1 tbsp Honey
2 tbsp Brown sugar3/4 cup Plum Fruit, Puréed)
1 tbsp Coconut oil

Dry Ingredients:

2 1/2 cups rolled oats
1 cup rough desiccated coconut
2 cups nuts / seeds ( I use sunflower, sesame, pumpkin seeds & almonds)
1 cup dried fruit - I use dates & Goji berries
1/2 cup flax meal
1 1/2 tsp cinnamon


1. Heat a saucepan on simmer and add Honey, Plum Pury and Brown sugar together.

2. Let it to be cooked for 3-4 minutes and meanwhile, In a separate bowl mix together dry ingredients. You can save half the seeds/nuts/dried fruit for after if you want to (so just half them in the bowl).

3. Mix wet mixture into dry. Put non-stick baking paper on a tray. Preheat oven to 180degrees Celsius. Spread mixture out in thin layer on tray. Bake for 30-40 mins, taking out and stirring once in between. Allow to cool and add other half of nuts/seeds if you decided to save some.

Enjoyyyyyyyy this healthy Breakfast with warm Milk, and some fruits!!!!!!!!!!!!!!

Sunday 17 January 2016

Purple Cabbbage Pulao

Cabbage has a long history of use both as a food and a medicine. It was developed from wild cabbage, a vegetable that was closer in appearance to collards and kale since it was composed of leaves that did not form a head.

While green cabbage is the most commonly eaten variety of cabbage, you can more on use a Purple or red cabbage because of it added nutritional benefits and its robust hearty flavor.  The rich purple color of cabbage reflects it concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. Interest in anthocyanin pigments continues to intensify because of their health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases.

The vitamin C equivalent, a measure of antioxidant capacity, of red cabbage is also six to eight times higher than that of green cabbage. Purple cabbage is one of the most nutritious and best tasting vegetables around — a great addition to your Healthiest Way of Eating.  Without sufficient intake of anti-inflammatory nutrients, regulation of our inflammatory system can become compromised, and we can experience the problem of chronic inflammation. Especially when combined together with oxidative stress, chronic inflammation is a risk factor for development of cancer. Cabbage is an excellent source of vitamin K, vitamin C, and vitamin B6.

The anthocyanins found in red cabbage are well-documented anti-inflammatory compounds, and make Purple cabbage a standout anti-inflammatory food for this reason. However, all types of cabbage contain significant amounts of polyphenols that provide anti-inflammatory benefits.

Choose cabbage heads that are firm and dense with shiny, crisp, colorful leaves free of cracks, bruises, and blemishes. Severe damage to the outer leaves is suggestive of worm damage or decay that may reside in the inner core as well.

This is Our 23rd #Foodiemonday Bloghop Event, and we are back with #wintervegetables theme, and We are presenting the dishes of Our own choices, I am selecting Purple Cabbage, I specially love the color of this beautiful sweet and sour Cabbage....So, decided to use this cabbage with some Indian dish and Indian taste, So, made this Purple Cabbage Pulao....You will definitely love the taste of this cabbage, the taste is absolutely different from the green cabbage Pulao....Its a tangy and lil sweet flavor....Love this Pulao...We had this in our yesterday's dinner.....And had a great time by having this yummy and delicious Pulao....So, Check out the step by step recipe of this Pulao....!!!!!


    1 1/2 cup Basmati rice (soaked for 30 min and drained)
    1 cup thinly sliced Purple cabbage
    1 tsp oil
    2 tsp ghee
    1 medium onion (thinly sliced)
    1/2 Cup roughly chopped Carrots
    1 Tbsp Garlic, Finely chopped
    1 big tomato (thinly sliced)
    2 tsp ginger paste
    3-4 green chillies
    1/2 tsp Garam masala
    3 Elaichi, 2 cloves, 1 inch Cinnamon stick, 1/4 tsp shahzeera (coarsely ground to powder)
    2 tbsp chopped coriander (dhania)
    Salt to taste


    1. Heat the oil and ghee in a thick bottomed vessel or pressure cooker. Add coarsely grounded masalas and fry for a min.
    2. Add the onions and Garlic and sauté on a medium flame till they turn golden brown.
   3. Add the ginger paste, and green chillies and tomato. Cook for 2-3 min until tomato becomes little mushy.
  4. Add the chopped Cabbage and Carrots sauté on a medium flame for another 1 minute. (Note: Carrots are optional, If you like you can add them, otherwise simply avoid them...I love to add carrots in my any pulao, so adding them too)
  5. Add 2 cups of water, salt, bay leaf, 1 tbsp coriander and bring it to a boil.
 6. Add rice, stir well and lid it. If cooking in pressure cooker, give 2 whistles.
 7. Allow the steam to escape before opening the lid.
 8. If Cooking in vessel, let rice cook for 5 min, then lid it and simmer. Check after 5-7 min whether   rice is cooked and remove from flame.
Serve hot with Raita!!