Saturday, December 5, 2015

Feasts at home

My daughter and daugther's-in-laws have been busy with their work and with their kids, some who are infants and some ready for high-school. Along with that, they have been preparing feasts for the whole family and guests at different occasions. We may not find enough time to blog them all. But we will made do with the pictures.

Here is the birthday feast for my Son-in-law, made by my daugther Preeti. She invited his office team and they continued to work during the party even though it was a weekend and Birthday. My daugther also multi-tasked because she had 2 young kids to distract her all the time.

And here is what my Daughter-in-law made for my grandsons birthday - Dahi-vada, Rasgulla and Aloo Boonda (her favourite),along with Chole.

This years Hartalika Teej, we had a peaceful puja.

And it was followed by a delicious spread of endless soft Pooris with comforting Channa chole.

And here are the unbelievably perfectly shaped Jelabis made at home by my daugther Preeti.

Tuesday, November 10, 2015

Happy Deepavali 2015

This year again me and my two daughters-in-law have made these sweets and savory for our family. It is tough to keep the kids away from these till the pooja. But it's their holiday week and they are so active, they need all of this.

Modak - deep fried

Rava laddoo
Sev with groundnuts

Saturday, January 30, 2010

Meva ka Laddoo

Another healthy supplement for new mother.
Works best with acup of milk, as early morning snack, when breakfast is still 2-3 hours away. But dont overeat it, as its very rich and can overload the digestive system.

100 gm Kaju
100 gm Kismis
200 gm Makhana
100 gm Gondh
200 gm Chuhara (Dry Dates)
200 gm Kajur (Soft/wet Dates)
100 gm Chirongi
100 gm Dry coconut, grated
10 gm Ajwain
10 gm Saunf
10 gm Saunt
10 gm Haldi powder
10 gm Khuskhus
250 gm Atta / Wheat flour

Deep fry Gond, as it needs more ghee. It will pop like popcorn.
Next Makana, lightly roasted in ghee.
Roast these in ghee - Kaju, Kismis, Khuskhus, Chirongi.
Blend the above in mixer along with Coconut, Chuhara and Kajur, to a coarse consistency.
Roast the flour with a little ghee and then mix them all.
Now to the most skillful part of it all - make laddoos of this mix.

Saturday, January 9, 2010

Sarson Ka Saag

An excellent tangy side-dish for lunch.

1/2 kg Mustard leaves (sarson ka saag)
4 med-sized Tomatoes

Boil them together, just till they are soft and not overcooked.

5 Green chillies
4-5 Garlic cloves

Blend all of the above in blender/mixer.

100 gm Fresh Green Peas

Heat Ghee in pan.
Season with Jeera.
Saute the peas.
Add the blended mix.
Boil for 20 min.
Don't let the color darken.
Add salt as per taste.

Serve steaming hot with parantha. This combination tastes the best.

Tuesday, January 5, 2010


Made from broken wheat or Daliya, its a nutritious, fibre-rich, filling meal. good thing to start your day with as breakfast with hot piping tea.
Recipe is similar to any Upma recipe. Added veggies like peas, carrot or potato make it refreshing.

Wednesday, December 30, 2009


I made Litti for my son after a long long time.

The filling in a Litti is from Sattu flour. Sattu is roasted channa flour. Besan on the other hand, is unroasted channa flour. Sattu is very flavorful and ready to eat flour. When used as a filling, it is seasoned with chilli powder, chopped garlic, chopped cilantro, chopped onion, chopped green chilly - little bit of all of these with some water for it to gel together, not more.

The cover is made from dough of wheat flour. Take a scoop of the dough, flatten it with your fingers and cup it in the palm of your hand. It needs to be  thick. Spoon in a scoop of Sattu mixture and close the dough into a ball.

Bake the Litti in wood or coal fire. Since it cold and snowing outside, I cant use any open campfire like that. I used the regular over for baking these.

Serve Litti with Aaloo Choka (mashed potatoes) and/or Baigan ka Bharta (brinjal/eggplant). Green mint chutney is very refreshing.