Wednesday 30 December 2009

Eggless almond-vanilla cookies.

Eggless almond-vanilla cookies- A melt in the mouth cookie, that is light and airy and golden brown in colour.Baked to perfection, its made from refined flour and ground almonds ,delicately flavoured with vanilla.


8 oz refined flour (maida)
4 oz softened butter
2 oz ground almonds
1 level teaspoon bicarbonate of soda
½ teaspoon baking soda
1 teaspoon vanilla essence
3 tablespoons milk slightly warmed
3 oz golden brown sugar
1 tablespoon flour (for rolling and dusting.)


1. Cream together the softened butter and sugar till light and fluffy.
2. Add the vanilla essence and warmed milk. Mix thoroughly.
3. To the flour add the bicarbonate of soda and baking powder and sieve together.
4. Add the ground almonds to the sieved flour and mix together.
5. Gently fold in the flour and almond mixture to the creamed butter and sugar mixture.
6. Mix together to make a soft dough.
7. Wrap the dough in cling film and put in the fridge for 30 mins.
8. Heat the oven to 180 degrees centigrade.
9. After 30 minutes remove dough from fridge and divide into 4 parts.
10. Roll out each part onto a floured surface and cut out desired shaped cookies.
11. Transfer the cookies to a greased baking tray and cook in the oven for 7-8 minutes till lightly brown.
12. Remove from oven and cool on a cooling rack.
13. Repeat for remainder of dough.

Store cookies in an air tight jar or container.

Sunday 27 December 2009

Muthia dhokla

Muthia Dhokla is a Gujarati breakfast  snack that is a type of steamed dumplings. They can be eaten steamed or cooled and stir fried. They are served for breakfast or a snack usually with masala chai and green coriander chutney

Yield: Serves 4
Muthia dhokla-A variation in gujarati dhokla . A combination of wheat, bajra and chick pea flour( besan)mixed with courgettes and fresh fenugreek( methi)steamed. Seasoned with ginger ,spices and chillies served sauted with a tadka . The perfect tea time snack
Prep time: 20 MCook time: 30 MTotal time: 50 M


  • 240 g  wheat flour
  • 60 g  Chickpea fllour (besan flour)
  • 60 g millet flour(bajra flour)
  • 30 g fresh chopped fenugreek (methi) leaves
  • 2 medium courgettes grated with skin **See notes
  • 1 teaspoon ginger puree
  • 4 green chillies finely minced
  • 1.5 teaspoons salt
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder
  • 1 teaspoon eno salts or bicarbonate soda
  • 1 tablespoon sunflower oil
For tadka (tempering):
  • 1 tablespoon sesame seeds
  • 2 tablespoons sunflower oil
  • 1/2 teaspoon mustard seeds
  • 2 dry red chillies


  1. Add wheat flour, besan and bajra flour to grated courgettes.
  2. Add the ginger, chillies,salt,turmeric and chilli powder oil and eno salts and oil.
  3. Make a dough using 1-2 tablespoons water.
  4. Form small 2 inch sausage shapes (muthia shapes) and place in steamer .
  5. Steam for 30 minutes and allow to cool
  6. When cool slice the muthia into 1 cm rounds.
  7. Heat the oil for tadka in a wok, when hot add the mustard seeds, red chilli and the sesame seeds.
  8. Add the sliced muthia and stir fry till slightly crispy and takes colours.
  9. Transfer to serving dish and garnish with chopped coriander.


Instead of courgettes you can add grated carrots or finely shredded cabbage or bottle gourd also known as dudhi. You can add a mixture of all these vegetables
Created using The Recipes Generator

There are also many other types of dhokla that are served for breakfast or snacks in Gujarati cuisine such as these Semolina dhoklas and there spinach dhoklas,

Tuesday 22 December 2009

Onion Bhajiyas

Onion Bhajiyas/pakoras- A spicy savory snack made with onions, coated in seasoned chickpea flour and deep fried to golden brown .Delicious served with chutneys.


1 large onion
1 teaspoon salt
1 /2 teaspoon chilli powder
1/2 teaspoon eno salts
6 oz chick pea flour (besan)
1 tablespoon semolina
1 teaspoon ginger paste
3-4 green chillies finely chopped
1 teaspoon turmeric powder
2-3 tablespoons water
1 tablespoon fresh chopped coriander
Oil for frying.


1. In a bowl add the besan and semolina,Mix throughly.
2. Add the salt, chilli powder,chillies, turmeric, ginger paste and eno salts to the besan.Keep aside
3.Slice the onions in thin slices and separate them.
4.Mix the onion slices and chopped coriander and add to the besan mixture .Toss to coat the onions throughly.Add just enough water to make the flour mixture stick to the onions.
5.Divide the mixture into 8 patties and place on a tray.
6.Heat the oil in a pan to medium hot.
7. Drop the onion patties into the oil and fry on medium heat till golden brown.(Do not cook on too high heat other wise bhajiyas will be uncooked in side)
8.Remove from oil when golden brown and drain on kitchen paper.
9.Repeat process for remainder.

Transfer bhajiyas to serving dish and serve with ketchup, chilli sauce or chutneys of choice.

Sunday 20 December 2009

Princess cup cakes

Princess cup cakes-Devine little cupcakes iced and decorated in the theme of princess. Marbled dual coloured cakes made from pink and white batter.Iced with pastel colour icing and decorated with hearts and flowers and sweet crystals.

Will make approx 12 cup cakes.


8 oz self raising flour(maida)
8 oz sugar
8 oz softened butter (room temperature)
4 eggs
1/2 teaspoon bicarbonate of soda
1 teaspoon vanilla essence
Pink food colouring few drops.

Butter cream Icing:

100 g unsalted butter
200 g icing sugar
1 Tbsp Milk
1 teaspoon vanilla essence.
Few drops each of pink, yellow, blue food colouring.
Fondant ready to roll icing
Cake decorations of choice.


1.Preheat oven to 200 degrees Centigrade
2.Add the bicarbonate of soda to the flour and sieve the flour .Keep aside
3.Cream the butter and sugar till light and fluffy.
4.Add the vanilla essence and the eggs. Mix thoroughly
5.Fold in the flour taking care not to over mix.
6.Divide the batter into two parts.
7.In one part add a few drops of pink food colour and mix in to make the batter pink.
8. Spoon the mixture in the cup cakes alternating with one spoon white mixture and top with one spoon pink mixture. Smooth the tops.
9.Place the cup cakes in the oven to bake for approx 15-20 mins. Check if cooked by inserting a skewer in the top of the cake .If it comes out clean cakes are cooked.
10.Take out of oven and leave to cool.


1.Cream together the butter and icing sugar  with milk and vanilla.
2. Divide the icing into 4 parts.To each part add 2-3 drops of desired food colour.Mix the icing so colour is even.
5. Using a palette knife cover each cup cake with the desired colour of icing. You can also fill a piping bag with a star nozzle and fill it with butter cream and pipe rosettes on top of the cakes instead.
6.Sprinkle on top the desired cake decoration and flowers and shapes cut out of the ready rolled fondant,
Cup cakes are ready to enjoy.

NB: If for any reason your cakes raise too much in the centre during cooking.Carefully slice the tops off to make flat before icing.

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Monday 14 December 2009

Potato sabji

Potato (aloo) sabji-A simple dish made from potatoes cooked in aromatic spices, delicious as an accompaniment with any indian flat bread .Can be served as aside dish to accompany any dhal or kadhi and rice.


3 medium potatoes
1 teaspoon turmeric
1 tablespoon oil
1 teaspoon chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1 1/2 teaspoon salt
1 tablespoon tomato puree
1/2 teaspoon mustard seeds
1 tablespoon fresh coriander finely chopped for garnishing.


1. Peel and cut the potato into 4 quaters lengthwise.
2. Slice the potato quaters into 5mm thick slices.
3.Heat the oil in a pan and add the mustard seeds.Let them pop.
4. Add the potatoes and all the spices.
5.Mix 1 tablespoon water in the tomato puree and add to the potatoes.
6.Toss the potatoes so that they are covered by the spices and tomatoes.
7. Cover and cook on a low heat till potatoes are tender(In the interim keep tossing the potatoes so that they dont stick to pan bottom)
8.Transfer potato sabji to serving dish and garnish with fresh coriander.

This potato sabji is dry and an ideal side dish accompaniment with dhals and kadhi.

Sunday 13 December 2009

Puri -fried puffed whole wheat flat breads

Puri- A puffed indian bread deep fried .It is made from wheat flour,can be made plain or with masala for that spicy taste. An ideal accompaniment to all sabjis. especially potato.


2 cups Indian whole wheat flour
1/2 tablespoon sunflower oil
Water to make dough
Sunflower oil for frying


1.Mix together in a bowl the flour and oil.
2. Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth.
3.Cover, let rest at least 1/2 hour, and knead again briefly.
4.Divide into small balls about 1/2 inch size balls, and roll out into 3" rounds on an oiled board.
5.Heat vegetable oil in a wok or saucepan.
6.Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.
7.Serve as soon as possible; these breads are not as good later.
Puri are traditionally served with any curry.

For spicy puris:

When making the dough, add to the dry ingredients:
1 teaspoon turmeric
1/2 teaspoon chilli powder
1 teaspoon salt
Follow method same as above.

Sunday 6 December 2009

Corn vadas- debras

Corn vadas- A gujarati snack made from corn meal, savory and tasty ideal for a teatime snack, lunch box or picnics.

2 cup fine corn flour
1 cup wheat flour
1 cup natural yoghurt
1 teaspoon fresh ginger paste
3 fresh green chillies deseeded and finely chopped
1 teaspoon sugar
½ cup fresh chopped green methi (fenugreek)
1 tablespoon fresh chopped coriander
1 level teaspoon eno salts
1 tablespoon sunflower oil for dough
1 teaspoon red chilli powder
1/2 teaspoon carom (ajwain) seeds
1 teaspoon sesame seeds
1 tsp turmeric
salt to taste

sunflower oil for frying


1.Mix all the ingredients except the oil for frying and make a dough. Leave overnight or for 2-3 hours.
2.Next divide the mixture into small balls, place balls 5 at a time between two sheets of oiled polythene and pat them out into flat vadas , About 2 inch in diameter and 3 mm thick
3.Heat the oil for frying and deep fry vadas in batches on medium heat until golden brown. They should puff up.
4. Drain on kitchen paper.

Will keep in airtight container for 3-4 days

Serve with fresh natural yoghurt
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