my passion for recipes


Masala Vadai

channa dal - 1 cup
onions - 2
green chilies - 2
saunf - 1 tsp
salt to taste
corriander leaves - a handful

- soak the channa dal for 2 hours
- add the channa dal, green chillies, saunf and salt to  the mixer grinder
- grind them to a coarse paste
- add finely chopped onions and corriander leaves and leave it for 1 hour
- add oil in a wok
- when the oil is hot, make small balls of the mixture anf flatten them on your palm
- drop them slowly into the oil.
- deep fry until they are golden brown

- can add finely chopped soy keerai or ara keerai to the mixture and then make balls and flatten them.
- deep fry them in oil.


Butter - 120 g
powdered sugar - 120 g
maida - 120 g
baking powder - 1 tsp
vanilla essence - 1 tsp
egg -  2

- seive maida and baking powder together alteast for two times
- keep it aside
- mix butter and sugar abnd mix well
- the texture of the mixture should be smooth
- now to that add seived maida little by little and mix on one side
- if you can mix it clock wise then entire mixture from now onwards should be done clock wise
-little by little add the maida and mix well
- add the eggs and mix in the same side
- when the mixture is smooth enough now add teh essence and give a final mix
- now preheat the oven to 170 degrees for 10 minutes
- then in the muffin tray arrange the muffin butter papers - then pour this mixture until the butter paper cup is 3/4th filled
- bake it on 170 degrees for 30 minutes for the first time
- from the second time bake for just 20 minutes.

- you can make chocolate muffins by adding 2 tsp of cococa powder to the maida before seiving
- you can add nuts
- you can add dates etc

Fish Cutlet

Fish (shark) - 250 gm
onions - 3 (finely sliced)
carrot - 2
beans - a hanful
potato - 3
green chillies - 6 - 7
pepper powder - 1 tsp
salt to taste
turmeric - 1/4 tsp
ginger garlic paste - 2 tsp
bread crumbs - as needed
eggs - 2
peas - 1 cup
oil - for deep frying
red chilli powder - 1/2 tsp
garam masala - 1 tsp
cumin powder - 1 tsp

- steam and cook the shark with turmeric for 2 whistles
- remove the outer skin and then make it look like bread crumbs
- peel the skin of potatoes, carrot, clean the carrot and add the peas and steam it for 2 whistles.
- grate teh carrot, cut the beans into fine slices, add  the peas the same way, smash the potato.
- add oil and fry the onions till transparent
- add salt to taste.
- add the fish and fry
- add green chillie and fry
- add red chilli powder and pepper powder
- mix well and remove from fire
- allow it to cool
- meanwhile beat the eggs
- make balls out of the fish- veg mixture
- dip it in the egg batter and roll on the bread crumbs and pat it flat.
- do the same method for the rest of the mixture
- then deep fry in oil
- serve with tomato ketchup

Karanji (Somas)

For filling:
1 cup -  grated coconut
1/2 cup - powdered sugar
1/4 tsp - cardamom powder

For Dough:
6 tbsp - maida
1 tsp - cornflour
1/2 cup milk
2  tbsp ghee

Oil for deep fry


For the filling:
- Mix sugar and coconut to a pan and fry till the sugar blends well with coconut and becomes like bread crumbs.
- add cardamom to this and mix well.

For making the dough:
- Mix ghee and cornflour and make it into paste.
- to this add the maida and mix well.
- this mixture should look like bread crumbs.
- add milk to this by every spoon and make a dough.
- the dough should be very similar to a chappathi dough.

For Karaji:
- make small balls from the dough
- and roll out into tiny chappathi's by dusting with maida powder.
- on this place the filing in the middle.
- do not place mroe of the filling and you will not be able to close the karaji.
- grease the sides of the chappthi with milk.
- just fold the chappathi into half where the filling is in the middle.
- deep fry in oil until golden brown.