Friday, March 6, 2009



1 cup wheat flour, 4 tablespoons oil, 1/2 teaspoon salt, A pinch of soda bicarbonate.

For stuffing-1/2 cup cooked noodles, 1 boil and mash potato, 1/4 cup bhujiya, 2 tablespoons chopped coriander leaves, 2 green chillies chopped, oil , 2 tablespoons boiled moong,


Mix salt, soda and oil with the flour. Add water to make a soft dough and knead well with ghee. Cover and set aside for 1/2 hours. Knead again and make balls.

For the stuffing , mix all the ingredients. Mix well. Put stuffing on one side and seal all sides and make a ball again . Roll out and deep fry in oil. serve hot.

Monday, March 2, 2009



1 cup wheat flour, 1/4 cup semolina, 2 cups sugar, 2 tablespoons oil, 2 tablespoons curd, a pinch of saffron, 3 teaspoons lemon juice, chopped almonds and pistachios.

Method-Add wheat flour, semolina and oil . Mix well, adding water and curd carefully to make a stiff dough. Knead well with a little oil. Cover it with wet cloth and set aside for 1 hour. Knead again and make small- small balls.

Take the sugar in a vessel and add just enough water to dissolve it. Add the lemon juice to remove any dirt, strain. Return the vessel to the stove and cook till the sugar syrup forms atwo thread consistency thick syrup. Now add saffron.

Roll out each ball into a small circle.Deep fry in oil over medium heat till it turns light pink and crisp.

Add the fried puries into the sugar syrup for 5-10 minutes. Put out the puries from the sugar syrup. Garnish with almonds , pistachios and saffron. Serve hot or cold.



1 kg. good quality lemons, 2 tablespoons red chilli powder, 200 gms. salt, 1/2 tablespoons asafoetida(hing).


Washed all lemons and dried on a cloth. Cut the lemons into 4 pieces . In a plastic vessel, add the salt, asafoetida. Mix well .

Place the vessel in the sunlight till 1 month. Shake everday . After one month , mix well and fill the lemons in the jar. This lemon pickle can be preserved for a year.