Wednesday, April 22, 2015

Hi friends after a long time i am back to my kitchen to bake something. Today i made Egg less choco chips muffins and its comes out great. I am sharing this recipe to all, this is my first attempt and i hope you would like my recipe. Please share your experiences with me too....would love to see it.


  • All purpose flour (Maida) 1 1/2 cup
  • Powder sugar 1/2 cup
  • Milk powder 1/2 cup
  • Coco powder 2 tsp
  • Baking powder 1 tsp
  • Baking soda 1/2 tsp
  • Milk 1/2 cup + 2 tbsp
  • Salted butter (room temperature) 50gm
  • White vinegar 1tbsp
  • Choco chips 1/2 cup
  • Vanilla essence 1tsp
NOTE - You can use condensed milk (milk maid) in place of milk powder.

  • Take a mixing bowl and mix milk powder,butter,vanilla essence and sugar. Mix it well until sugar is dissolved.
  • Sieve all dry ingredients All purpose flour,baking powder, coco powder, baking soda and keep it aside.
  • Add the dry ingredients into wet ingredients adding it slowly and folding it continuously. It should mix well with no lumps.
  • Add milk to the mixture and keep folding.
  • Add white vinegar, choco chips and mix it again.
  • Preheat oven at 150 c for 10 minutes.
  • Take muffin mould and place muffin lining in it (paper cups for making muffins)
  • Pour the mixture in the muffin linings in same quantity. Fill the mixture till half of the muffin linings...leaving space is important so that muffin can grow into it when baked.
  • Bake it in oven at 170 c for 25 minutes. However please keep checking it in the mean time every 10mins. Oven are of different sizes and heat so it's important to keep an eye on baking.
  • To check whether muffins are ready poke one with a toothpick...if it comes out clean, muffins are ready.

  • Once muffins are ready take them out and let them cool icing. 
  • Do icing as per your wish. For icing i used BlueBird's readymade icing cream.....i found it ok, you can give it a try to see if you like it.



  • Sabudana (sago) - 1/2 cup
  • potato - 2 medium
  • peanut roasted - 1/2 cup crushed
  • green chilli -  as per taste
  • coriander leaves  chopped 
  • red chilli flakes - 1/2 tsp
  • chat masala - 1 tsp
  • garam masala - 1/2 tsp
  • salt - to taste
  • first wash sabudana properly and leave it aside for 2 hours.
  • now take a big bowl mix all the ingredient.

  • make small balls from the mixture...make size according to you appe tawa size.
  • Put appe tawa on the stove and warm it.
  • grease tawa with little oil and put all balls in appe tawa. Let it cook ...keep rotating till it turns in brown colour from all sides. Outher layer would become crisp once it is cooked.

  • the sabhudana wada is ready to serve with mint chutney or ketchup. 
  • Only wash sabudana and leave it aside draining all water. Don't leave water in it...else sabudana would absorb all water and would not bind correctly.
  • Add salt in the mixture just before you are going to cook it....dont add salt and leave the mixture...else it would leave water and would become soggy.


Saturday, January 24, 2015

Presenting awesome dish from Bihar's kitchen. Litti is made with sattu (roasted chickpea flour) equally favorite among all. We used to bake these in coal, but now a days  in modern kitchen this is not possible so there are two good alternates -- Appam tray and Oven. I prefer Appam tray as it is fast and you can make litti with no ghee/oil in it. So no health hazards here :)



For stuffing -
  • chana sattu - 1 cup
  • onion - 1 finally chopped
  • green chili - 2 chopped
  • onion seeds ( kalouji) - 1/2 tbsp
  • mango pickle masala - 1/2 tbsp
  • coriander - chopped
  • salt - to taste
  • lemon juice - 1/2 tbsp
  • Ginger -- optional as per taste
  • mustard oil - 1tbsp
For dough -
  • wheat flour - 1 1/2 cup
  • carom seed (ajwain) - 1 tsp
  • oil or desi ghee (purified butter) - 1 tbsp
  • salt - to taste
Note : In case you can't get sattu, you can roast chich pea floor or grind roasted chana dal.

  • sieve the wheat flour and add salt , ajwain  and oil mix it well.
  • knead a dough with help of water and make a smooth stiff dough. Dough should neither be too soft or too tight.
  • cover with cling rep leave for 20 min.
  • now to make stuffing. Take a mixing bowl add  all the ingredient and mix it well in case the stuffing is bit dry you can add little water.
  • make sure the stuffing is not too dry and not too soft.

  • after 20 min take the dough out and make 7 to 8 equal size balls.

  • now take each ball and flatten with your palm and make an impression.
  • fill stuffing in the canter and close the ball by lifting the sides by hand.

  • keep aside and stuff rest of the balls in the same way.
  • Put appam tray on gas on medium flame.
  • Put the litti balls in the appam tray. 

  • Keep rotating litti balls to make sure they bake from all sides. No oil/Ghee is required to bake litti balls.
  • Once it is done from all sides take the litti balls can dip it in ghee or apply a thin coat of ghee based on your preference.
  • Hot littis are ready to serve :)

Note : You can bake littis in oven too (160 C for 30 minutes). I prefer appam tray as it is fast.

LITTI (bihari dish)

Friday, January 23, 2015

From the wonderful kitchen of Bihar.....this recipe is very healthy and tasty. I am posting the recipe of litti litti can be combined with other dishes too.

Hope you would like it.



  • Brinjal - 2 medium size
  • Boiled potato - 2 medium size
  • Onion  - 2 finely chopped 
  • Tomato - 4 medium size
  • Garlic - 5 to 6 clove (peeled)
  • Green chili - 3 finely chopped
  • Coriander leaves - finely chopped
  • Salt - to taste
  • Black salt - 1/2 tsp
  • Mustard oil - 1 tsp 

  • Roast brinjal , tomato and garlic on gas or oven.
  • Peel of the burnt skin of the brinjal and tomato.
  • Mash the boiled potato along with brinjal and tomato in a big bowl.
  • Add finely chopped onion, green chilies, garlic and coriander leaves, mustard oil, salt and mix all the ingredient with hand properly.
  • Chokha is ready serve with hot hot litti.


A simple quick breakfast or dinner recipe (depends on side curry). This is an all time favroutire with so many curry combinations that it is difficult to mention all here. Some examples:
  • With Curd and pickle
  • With channa urad makhni daal
  • With hot masala chai
  • with green coriander chutney

  • Finely chopped onion - 2 medium size
  • green chili - to taste chopped
  • coriander leaves - chopped 
  • cumin powder - 1 tsp
  • salt - to taste 
  • garam masala - 1/4 tsp 
  • butter or ghee - 2 tbsp
  • wheat flour - 1 cup 
Note : There are three ways to make stuffed paratha.
1)  Fill the stuffing into the paratha while making the round ball.
2) Another way is make 2 really thin breads. Take one and spread stuffing masala evenly on it put the other one on top of it and seal by gently pressing on the sides.
3) Mix entire stuffing masal with the dough by kneading it. Make paratha as you make normal plain paratha.
  • Take a bowl add the onion, cumin powder, green chili, gram masala, coriander powder  and  mix it well.
  • now take wheat flour add salt in to it and make a soft dough.
  • divide the dough in to equal portions and stuff the onion mixture. Seal the mixture making a round boll.  Using rolling pin roll it in to medium round thick paratha .
  • now heat the tawa and shallow fry each paratha using butter or ghee and cook on both sides till the paratha is golden brown in color
  • paratha is ready to serve with curd, raita and pickle. 


Tuesday, December 16, 2014

Namak Pare (salty matthi) a popular snack from north india. We used to make it at festivals and was a regular in the family get together.


  • All purpose flour (maida)- 1 1/2 cup
  • Clarified butter (ghee) or oil - 1/2 cup
  • Semolina (suji) - 2 tbsp (optional)
  • Salt - to taste
  • Ajwain (carom seeds) - 1 tbsp
  • Oil (refined oil) - for deep fry

  • Take a big bowl and sieve maida in it. Add salt , ajwain (carom seed) and mix properly to make sure salt is distributed properly.  Add ghee and mix the mixture by rubbing it between palms. Mixture would become crumbly.
  • Now add water little by little to make a stiff dough. Cover the dough and let it rest for 15 to 20 minutes.
  • After 20 min divided in to two equal parts .
  • Roll this on rolling board in to a big circle. While you are rolling side by side heat the oil in a kadai on medium flame.
  • Now cut in to desired shape using sharp knife. My pattern you can see in the picture.

  • Check if the oil is hot enough. Put one piece and see it is getting fried correctly. Piece would begin to float if all is well....if the oil is too hot piece would get over cooked and turn into dark brown from outside and remain raw from inside. 
  • Once oil is correctly hot add all pieces as per kadai and oil capacity. Use spatula to keep rotating them to make sure even frying.

  • Flip them and fry it both side till golden brown in color and crispy.
  • Remove it to absorbent paper so it absorb excess oil.
  • Let it cool down completely. store it air tight container.   
  • These can be stored upto one month in an air tight container.

Enjoy and by the time i wrote the recipe i have already finished mine so i am off to make more :)


Saturday, November 22, 2014

A good healthy option for kids and taste changer for the grown ups. This recipe is a real gem of north indian winter time breakfast. I like this so much that i can never get enough of this :)


  • Boiled sweet potato -  4 to 5 
  • Sugar - optional
  • Cardamon powder - 1/2 tsp 
  • Wheat flour - 1 cup
  • Oil - to deep frying 

  • First mash sweet potato. Add some sugar and cardamom powder in it, mix it well. Sugar is really optional here, i personally don't add it as i like sweet potato taste.
  • Now add wheat flour in this mash make a soft dough. If required add some water .
  • Heat the oil and make a round flat bread or puri. Shallow fry or deep fry it both side till golden brown in color on medium flame.
  • Make paratha or puri with remaining dough in same manner.
  • Serve hot with hot with milk or pickle.