Daily Archives: December 26, 2010


1 cup Carnation Milk powder
3/4 cup sugar
5 1/4 Tablespoons unsalted butter
A pinch of Cardamom powder
Chopped Pistachios for garnishing

Method :
 Heat pan on medium high. Add 3 tablespoons of water along with the sugar.
 Boil for a few minutes till you have the consistency of a single thread.
 Test between your fingers. It should form a single thread when the fingers are pulled apart.
 Turn the heat down to medium low. Add the unsalted butter then stir till the butter melts.
 Now, Add the milk powder and cardamom, mix well.
 When the mixture becomes like cake-batter then take it off the stove and keep it aside Cool for 1 hour.
 As the batter thickens, make 2 inch balls. Dent in the middle to form a small crater.
 Garnish with chopped nuts. Makes 12 to 15 pedhas.

Panas Tarkari

Panasa ( Raw Jackfruit ) – 1 medium size
Alu ( Potato ) – 2 to 3 medium size(200gm)
Piaja ( Onion ) – 2 medium size(200gm)
Rasuna ( Galrlic ) – 15 cloves
Ada ( Ginger ) – 1 inch
Bilati Baigana ( Tomato ) – 2 (100gm)
Refine Tela ( Refine Oil ) – 75gm
Haladi Gunda ( Turmeric Powder ) – 1 tbsp
Lanka Gunda ( Chilli Powder ) – 1 tbsp
Jeera ( Cumin ) – 2 tbsp
Phutana ( Cumin, Mustard seed, Methi ) – 1tbsp
Dalchini ,Gujurati Gunda ( Cinnamon and Cardamom Powder ) – 1tbsp
Salt to taste

Peel of the outer layer of the raw jackfruit ( Panasa ) and cut into small pieces .
Cut the potato ( Aalu ) into small cubes.
Par boil the pieces of potato (Aalu) and jackfruit ( Panasa).
Finely chop the onion ( piaja ), ginger ( ada ) and peel of the garlic ( rasuna ) cloves.
Make a fine paste of the finely chopped onion (piaja), ginger (ada) ,garlic ( rasuna ) and jeera ( cumin ).
Chop the tomatoes finely.
Heat oil in a frying pan, fry the boiled pieces of potato ( aalu ) and jackfruit ( panasa ) and keep it aside.
Again heat oil ( refine oil ) and add phutana. After it starts spluttering add the above paste ,turmeric powder ( haladi gunda ) and chili powder ( lanka gunda ) and fry it
Then add the finely chopped tomatoes ( bilati baigana ) to it and fry.
Then add the boiled potatoes ( Aalu ) and jackfruit(Panasakatha) to the above paste and add salt to taste and frequently stir till they blend well with the paste .
Add water ( 2 -3 cups ) to it and stir well and cover the lid.
Cook on a lower flame for 5 minutes.
After it is done, switch off the gas and add the cinnamon and cardamom powder to it. Serve hot.


 Aatta ( Wheat Flour ) – 400 gm
 Khira ( Milk ) – 600 ml
 Khira Sara ( Fresh cream ) – 2tbsp
 Chinni ( Sugar ) – 200 gm
 Pan Madhuree ( Aniseeds ) – 3tsp
 Aleicha ( Big Cardamom) – 2pcs
 Baking Powder – 1 pinch
 Luna ( Salt ) – As per taste
 Refine Tela ( Refined Oil) – for deep frying

Take a deep bowl, add flour, sugar, aniseed, cardamom powder, baking powder and salt to taste and mix it well.
 Add fresh cream and milk to the above mixture and blend it gently to form a fluffy batter.
 Keep the batter aside for at least 1hour.
 Heat oil in a pan for deep frying.
 Make medium size balls of the batter and fry until they are crisp golden brown.


Fine grain rice- 2 cups
Beet root – 1 small
Carrots- 1 medium
Peas – 1 cup
cashews- half cup
Raisins- handful
Whole cinnamon stick- 1
Black cardamoms – 2
Green cardamons- 4
Cloves – 4
Teja Patra- 2

Soak rice for 1 hour. Drain water completely and then dry rice by spreading flat on a newspaper.
Cut beet root, and carrots into small pieces.
Heat oil in a small cooking pot, fry raisins and cashews and take off. Then fry  all the whole spices and take off.
Fry carrots, and then peas and finally beet root and take it off and set aside.
Now heat 1 table spoon of ghee in a pot, when hot, add Teja patra and dried rice.
Stir the rice well and cook evenly till it becomes crisp. Add exactly 4 cups of water and bring it to a boil.
Put the fried garam masala to the rice and cover lid. When rice is half done, stir in the vegetables and mix well. Add
salt accordingly.  Take it off the stove when rice is cooked.


Baigan- 1 large
Shallots- 1, Garlic- 1 clove
Green Chilli- 1
Mustard oil -1/2 teaspoon
salt- to taste

Wash and dry the Baigan.Make a few slits on the Baigan with a knife. Roast on Gas flame. If you have an electric stove (hotplate or ceramic cookstove), then wrap the Baigan in an alumunium foil and put directly on the stove. Cook on all sides till baigan is soft. Let it cool. Peel the charred skin off. Mash baigan, add chopped onions, garlic, green chilli, salt and mustard oil and mix well. Serve with Pakhala.