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Thursday, February 14, 2013

Thursday, February 7, 2013



Maida & Besan (85%-15%)
Pure ghee
Powdered Sugar
Elaichi powder
Baking powder
Baking soda


- Strain maida, besan, baking powder and baking soda and keep aside.
- Beat pure ghee and  powdered sugar (taken in equal quantity) and make it fluffy.
- Add maida mixture to this batter along with elaichi powder and mix well.
- Make small balls out of it.
- Grease the baking tray with lil of ghee and sprinkle maida over it. 
- Line all balls onto it and bake it in pre-heated oven on 160° for 20 minutes. 

Rajma Kabab


1 cup Kidney Beans (Rajma)
1 Boiled Potato (small-sized)
1/4 cup Chopped Onions
1 tsp Ginger-Garlic Paste
1 tbsp Chopped Capsicum
1/2 cup Breadcrumbs
1 tsp Red Chilly Sauce
Salt, to taste
Oil, to shallow-fry


- Soak kidney beans overnight in water and pressure-cook them with a little salt in water for 3-4 whistles.
- Heat oil in the pan and add ginger-garlic paste.
- Saute it for a while and add chopped onions n capsicums.
- Once onions are soft and light brown, add boiled and roughly mashed kidney beans with all spices.
- Keep it aside for 10-15 and let it cool down to room temp.
- Make round/oval shaped tikkis and roll them in breadcrumbs.
- Shallow fry it on non-stick pan and serve hot with curd or coriander chutney.

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