Archive for the ‘Food for Thought’ Category

Rawa Ladu

January 26, 2017


1 cup fine rava/sooji

1/2 cup ghee

1/2 cup sugar

1/2 tsp cardamom powder

1/4 cup milk


1. Add rava and ghee to a pan and fry on low flame till rava changes color to light brown and releases nice aroma. Takes about 10-15 mins. Stir occasionally to avoid burning.

2. Remove from stove and add grated sugar, cardamom powder and stir well.

3. Spread 1 tsp milk in the center of pan each time you make a ladu. Mix the milk with hand , with the mixture in the center and make golf ball size ladu. Add 1-2 raisains to each ladu. Repeat for the rest of the ladus.

Note: You can reduce the sugar, for health reasons; or increase it if you like more sweet. Store in cool and dry place. Stays for a week.


Beet cutlet

November 25, 2014

1 medium beetroot, steamed
1 medium potato, steamed
salt to taste,
1/4 tsp turmeric powder,
1 tsp red chilli powder or to taste,
2 tsp coriander and cumin powder,
4 tbsp bread crumbs

Peel of potato and beetroot. Using a mandolin grate them together. Add salt to taste, turmeric powder, red chilli powder, coriander and cumin powder,chopped cilantro and mix well. Add bread crumbs and mix again. Made small balls out of the mixture and pat them flat. Shallow fry the cutlets. Serve with tomato ketchup.

Saandage masala

March 25, 2011

Tried and tasted peas masala receipe on Gita’s Kitchen blog. Here instead of peas I used “saandage”. Saandage are nuggets made from pumpkin seeds. The receipe tastes delicious. Both my hub and I liked it.

Rajma recipe

November 18, 2008


1 cup red beans soaked in 3 cups of water overnight (this will make it little more than 2 cups).

1 medium size onion finely chopped

3 medium size tomatoes finely chopped

1 ½ tsp MDH Rajma Masala

½ tsp chilli powder (or to taste)

¼ tsp turmeric powder

2 tsp salt (or to taste)

2 tsp ginger-garlic paste

1 tsp cumin seeds

1 tsp mustard seeds

4 tsp oil

2 tsp chopped coriander (to garnish)


For tomato puree:

Take ¾ of chopped tomato and ¼ of chopped onion. Add ¼ tsp salt.  Use a processor to grind and blend well.




  1. Cook soaked red beans with water for 20 minutes, or till tender. Keep aside.
  2. Heat a non-stick pan on medium heat. Add oil. When oil heats up add mustard seeds and cover the pan. Let mustard seeds splitters.
  3. Add cumin seeds. When brown add remaining of the chopped onion and cover pan. Allow the onion to cook till slightly brown.
  4. Add ginger-garlic paste. Stir; let fry for ½ a minute.
  5. Add remaining chopped tomato to pan and fry till tomato is tender.
  6. Add salt, turmeric, chilli and MDH Rajma Masala powder. Stir; let fry for ½ a minute.
  7. Add cooked red beans. Add tomato puree and stir well and cover pan.
  8. While letting the mixture cook for 10-15 minutes, give a stir once or twice.
  9. Give it a boil and remove from heat. Set it aside to cool for 5 minutes and pour in serving bowl. Sprinkle coriander for garnish.
  10. Serve warm with steamed rice.



Serve’s two.