Sunday 27 March 2011

Barfi -Milk Fudge

Creamy barfi with a nutty crunch from the almonds makes a wonderful sweet dish  to accompany any meal.

Barfi (Milk Fudge)

480 grams / 16 oz milk powder

150 ml milk
60 ml melted ghee (clarified butter)

For Syrup:

240 grams / 8 oz sugar
200 ml water
1 teaspoon cardamom powder

60 grams / 2oz coarsely chopped almonds
1 tablespoon almond slivers for garnishing
½ teaspoon saffron strands
½ teaspoon pink food colouring.
1 teaspoon oil for greasing pan


1. Place the milk powder in a mixing bowl.
2. Add the melted ghee to the milk and add this to the milk powder and rub gently to form a bread crumb type of mixture. Leave aside for 15 minutes.
3. In a heavy bottom pan add the sugar and  water to cover the sugar. Bring to boil and cook sugar till it reaches 1.5 string consistency. (Approx 120 º C on sugar thermometer) Take the syrup off the heat and add the cardamom powder and a few strands of saffron. Mix well.

4. In a non stick pan add the prepared milk powder and heat on a very low heat until the milk powder starts to release some ghee and a sweet aroma is released. This should only take 3-4 minutes .(Keep stirring during this time and take care not to scorch the powder)

5. Turn off the heat and add the sugar syrup to the milk powder mixture and mix gently. Once all the syrup has been mixed in, test the consistency of the barfi , it will set if when you take a fist ful and squeeze it it retains shape. Add the coarsely chopped almonds and mix well. Divide the mixture into two parts, To one part add pink food colouring and mix well leave the other part white.
6. Grease a baking tray with oil and spread the pink barfi mixture in it, smooth it well with the back of a spoon.
7. Spread the white barfi on top of the pink barfi layer. Smooth it again with the back of a spoon to make a nice even surface.

8. Sprinkle the remaining saffron strands and the almond slivers on top of the white layer and lightly press down to make the almonds stick to the barfi.
9. Leave the barfi to set for 1 hour. Cool and cut into desired shapes.

Store in refrigerator.

You may like:
Chocolate crunch Barfi

Thursday 24 March 2011

Rosettes Cookies (Eggless)

Beautiful crispy flower shaped cookies of a different kind .Crispy and crunchy, these little cookies are truely delectable.

I saw these cookies in Smithas blog and really liked them so when a friend was going to Canada I asked her to purchase the mould for me and finally I managed to try them out.These are not like the normal bake in the oven cookies.

To see how rosettes cookies are made click here.

The original recipe is from Smithas blog , I halved the ingredients and omitted the cardamon and till seeds and added vanilla essence instead.


120 grams plain flour
240 grams   fine rice flour
120 grams sugar
300 ml water
1 teaspoon vanilla essence
Pinch of salt
Sunflower oil for deep frying
Icing sugar for dusting.


1. In a blender jug add the plain flour, rice flour, sugar, vanilla , water and salt . Blend to make a  smooth batter of pouring consistency. Transfer the batter to a wide but shallow container similar to a roasting pan and  leave a aside for 15-20 minutes.
2 Heat a wide heavy bottomed vessel with enough oil for deep frying. Take the rosettes cookie moulds and place in it in the oil so that it also gets heated along with the oil. Check the heat of the oil by dropping a drop of the batter into the oil, if it sizzles and comes to the surface, the oil is ready for deep frying.
3 Remove the mould from the hot oil and dip into the batter, just so that the bottom and sides are coated with the batter and not the top of the mould.Do not dip the mould completely into the batter as you will not be able to get the cookie off the mould if you do. As you dip the hot mould into the batter, you will hear a slight sizzle sound. Lift the rosettes cookie mould out of the batter, shake off surplace and place it immediately into the hot oil.
4.The batter will start to sizzle in the hot oil, gently shake the mould so that the cookie is released off the mould. If the cookie isn’t releasing easily off the mould, use a fork/skewer to gently push it so that is releases into the hot oil. Adjust the flame while frying to ensure even cooking and to achieve a golden color and crispness. While the cookie is cooking keep the mould dipped in hot oil to maintain its temperature before repeating the whole process for the next cookie.
5. Cook the cookie on both sides till golden brown, remove from oil and drain on kitchen paper. Repeat the same process for remaining batter.(Its useful to have two cookies moulds and alternating them so that one always sits in the hot oil ready to be used.)
6. Cool the cookies and dust with icing sugar.
Store in an air tight container.
You may like:
Mexican wedding cookies 

Wednesday 23 March 2011

Brocolli Stir fry

Crisp, crunchy brocolli stir fried with garlic in  a spicy aromatic indo chinese sauce.


240 grams brocolli florets
2 cloves garlic sliced thinly
1/4 teaspoon salt
1 tablespoon soya sauce
1 tablespoon chilli sauce
1 red chilli cut into thin rounds
1 teaspoon lemon juice
1/4 teaspoon chilli flakes
1 tablespoons olive oil


1. Heat the oil in wok , when it starts to smoke add the brocolli and stir fry on high heat for 2-3minutes, add the garlic  and stir fry for 1 more minute.
2. Add the  chilli sauce, soya sauce, salt, chilli flakes and lemon juice and toss the brocolli to evenly coat it with the spice mixture.
3. Add 2-3 tablespoons water  and stir fry for 2 more minutes.Do not over cook, brocolli should be crisp and crunchy.
4. Transfer to a serving dish and garnish with the red chilli slices.
Serve with boiled rice.

You may like:
Chilli Paneer

Monday 21 March 2011

Spicy spinach and chickpeas curry.

Fresh green spinach cooked with chickpeas in a spicy and aromatic gravy.


400 grams fresh green spinach leaves
200 grams pre boiled white chickpeas
1 tablespoon olive oil
1 teaspoon fresh garlic paste
1/2 teaspoon mustard seeds
1 red dried chilli
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
3/4  teaspoon salt
2 medium tomtoes blended to a puree
1 teaspoon tomato paste
1/2 teaspoon kitchen king spice powder
100 ml water.
3 tablespoons cream( optional)


1. Wash and chop the spinach leaves finely.
2. In a pan add the oil and heat, when oil is hot  add the mustard seeds and red chilli , allow to splutter. Add the garlic and saute for a few seconds.Add the pureed tomatoes and the tomato paste.
3. Add  salt, chilli powder, cumin, coriander and turmeric powder and  kitchen king spice .Cook the tomatoes till they start to separate oil. Add the spinach , water and the chickpeas and cover and simmer  for 10 minutes till spinach has wilted.Adjust gravy to personal preference by adding little more water if desired.
4. If adding cream  take the curry off the heat and  stir the cream  into the curry add at this stage
4. Transfer to a serving dish .
Serve with roti or rice.

You may like:
Spinach Paratha

Submitting to:
Flavours of Maharastra event by guest hosted by PJ of seduce your tastebuds

Wednesday 9 March 2011

Maharastrian Masala Bhat (Spicy Rice)

A flavoursome  rice dish accompanied with ivy gourd and vegetables. A nice spicy dish  with aromatic and pungunt Maharastrian flavours .It is a meal in its self.


120g / 4oz basmati rice
60 grams / 2oz ivy gourd (tindora) cut into quarters
1 medium potato peeled and cut into this slices
60 grams / 2oz precooked cannelloni beans
1 green chilli finely chopped
½ teaspoon chilli powder
1 teaspoon salt
½ teaspoon turmeric powder
2 tablespoons olive oi
½ teaspoon cumin seeds
8 floz water
1 tablespoon goda masala

Goda masala:

2 sticks cinnamon, 5 cloves, 5 peppercorns, 3 dry bay leaves , 5 cardamom pods peeled,1 teaspoon sesame seeds .Dry roasted and grind to make 2 tablespoons masala. (You will need 1 tablespoon for this recipe only. Keep remainder in an air tight container for later use)


1. Wash and soak the rice for 30 mins in cold water
2. Ina large pan heat the oil, when it is hot add the cumin seeds and allow to splutter, and then add the drained rice.
3. Stir fry the rice gently till grains turn slightly translucent and get coated in oil.
4. Add the quartered ivy gourd, potato slices and beans and stir fry with the rice.
5. Add the salt, chillies, turmeric powder and chilli powder and 1 tablespoon goda masala.
6. Add the water and mix well.
7. Bring the rice to boil, turn heat to lowest setting and cover and cook for 25 minutes till all the water is absorbed I the rice.( Once rice is cooking do not open lid before cooking time is complete)
8. After 25 minutes open the lid and fluff the rice up with a fork.
9. Transfer to a serving dish.

Serve with Raita.

You may like;
 Lemon rice with sweet corn and coconut.

Sunday 6 March 2011

Maharastrian aubergine and potato curry.

Spicy and tangy gravy, enriched with aromatic eastern spices gives this aubergine and potato curry a very unique Maharastrian flavour.


12 small aubergines cut into slits
4 medium potatoes cut into wedges
1/4 cup fresh grated coconut
1/4 cup peanut powder,
1 teaspoon fresh garlic paste
1 teaspoon tamarind pulp,
1 tablespoon jaggery,
1 tablespoon fresh chopped coriander,
2 teaspoon chili powder,
1 tablespoon coriander powder,
1 teaspoon cumin powder,
Salt to taste,
1 teaspoon turmeric powder.
2 tablespoons sunflower oil.

Goda masala:

2 sticks cinnamon, 5 cloves, 5 peppercorns, 3 dry bay leaves , 5 cardamom pods peeled,1 teaspoon sesame seeds  .Dry roasted and grind to make 2 tablespoons masala.


1. Heat the oil in a pan, when it is hot add garlic and sauté. Add the prepared aubergines and potato and toss to coat with oil. Stir fry to brown slightly.
2. Add the salt, chilli powder, turmeric, coriander, cumin powder and mix well .Cover and cook on low heat till aubergines and potatoes are three quarters cooked.
3. Add the coconut, ground peanut, tamarind pulp, jaggery and the 2 tablespoons goda masala. Mix well, cover and cook till flavours infuse and aubergines and potatoes are cooked fully.
4. Transfer to serving dish and garnish with chopped coriander.

Serve hot with rotis.

Submitting to:
Flavours of Maharastra, event by hosted PJ of seduce your tastebuds

You may like:
Masala stuffed baby aubergines.

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