Sunday, August 16, 2009




2 cups white flour (maida) & ½ Cup Aata
(makes about 15 puris)
Oil for deep frying

Aloo ki Bhujya

250 grm. potato
½ tsp. salt
½ tsp chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
½ tsp. onion seeds (Kalonji)


½ cup boiled Chanay
¼ tsp. salt
¼ tsp baking soda
¼ tsp cumin seeds (Zeera) powder
¼ tsp crushed whole red chilies
1/8 tsp. turmeric (Haldi) powder
1/8 tsp garam masala powder


2 tbs. semolina (Suji)
2 tbs. ghee
3 tbs. sugar
3 green cardamom (Chhoti Ilaichi) seeds
A pinch of yellow food color(optional)



Mix maida and flour. Make the dough with 1 cup of water using 2 tsp oil to help in making dough. Make into small puris (pancake like)
as flat as you can and deep fry in hot oil.

Aaloo Ki Bhujya

Cut the potatoes into small cubes.
Add spices, 1 cup of water and leave on low heat.
When soft, mash lightly.


In a pot put softened Chana, 1½ cup water and add spices.
Cook till very tender. Mix and mash slightly.
Cook till bubbles appear then remove from heat.


Put the Suji and ghee in a pot along with
Ilaichi seeds and fry until slightly brown
on very low heat.
Meanwhile combine sugar and 1 cup of water to make syrup. Add this to the Suji and cook on low heat to desired consistency.
If you want to color the halwa add the color to the syrup before pouring it into the Suji.
Serve with Achaar or Yogurt.
Serving: 2 to 3 persons

tomato soup

tomatoes 1kg
chicken stock 4-6cups
cornflour as required
sugar 2tsp
salt 3/4 tsp
chinese salt 2tsp
egg 2
black pepper 2tsp
green chilli 5-6
tomato ketchup 1cup

1.boil the tomatoes n then dip them in cold water for 3-4mins.Peel their skin n grind them into a paste.
2.Heat the tomato paste and add the chicken stock.Let it boil.
3.Add ketchup,sugar,chinese salt,salt,black pepper and let it simmer.
4.Dissolve cornflour in a little water and beat the eggs.
5.After the soup has been brought to a nice boil remove from heat and add cornflour till it thickens a bit.
6.Boil on low flame and add egg with continuous stirring.
Serve hot.U can add cream for taste.Garnish with green chilli.

Caramel Custard

1/4 cup granulated sugar
3 cups milk, scalded
4 beaten eggs
1/4 cup granulated sugar
1/2 teaspoon vanilla

Butter 6 custard cups.
Melt 1/4 cup of sugar in a small heavy skillet, stirring constantly, until a caramel syrup forms; pour immediately into prepared custard cups. Add a small amount of the hot milk to beaten eggs, stirring briskly. Add remaining milk; add 1/4 cup sugar and the vanilla; blend well. Pour mixture into custard cups. Set cups in a large, shallow baking pan in a 325° oven. Pour hot water into the large baking pan to a depth of about 1 inch. Bake for about 45 minutes, or until a knife inserted in center comes out clean. Unmold into shallow dessert dishes to serve.
Caramel custard recipe serves 6

Chiken Steaks

4 tablespoons butter
2 pounds beef round steak, cut into four 8 ounce pieces
1 large egg, beaten
1 cup bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper, fresh
2 tablespoons flour
1 cup milk

Heat skillet to medium temperature. Add the butter and melt.

In a bowl, add the beaten egg.

In another bowl, add the bread crumbs, salt and pepper.

Dip steaks into egg and coat. Then dip the steak into the breadcrumb mixture.

Place steaks into skillet and brown. Cooking time is 10 to 15 minutes per side.

When cooked, place steaks on warm plate and cover with aluminum foil to keep warm.

Add flour to pan drippings. You want the flour to become light brown. You want to stir in the milk until it becomes thick.

Return steaks to gravy and let simmer for 5 minutes.

Serve open face over soft white bread. Makes 8.

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