Thursday, November 4, 2010

Wishing You A Very Happy Diwali And A Prosperous New Year

Monday, November 1, 2010

Fettuccine Alfredo

Fettuccine Alfredo is one of the most favourite recipe of my family. I tried to make it little bit of healthier and egg less version. Instead of egg I use white sauce to make it creamier and thicker and if you don't want too much cream you can replace heavy cream with whole milk or 2 % milk to make it more low calorie version.

fettuccine pasta 10 oz
Butter 1 stick
All purpose flour 1 tbsp
garlic 2-3 cloves (finely chopped)
sugar 1 tea spoon
black pepper 1 tea spoon
dried parsley 1 tea spoon
Freshly grated Parmesan cheese 2 cup
Heavy cream 1 cup
salt to taste

1. Bring a large pot of salted water to boil. Add fettuccine pasta and cook for 8 to 10 minutes or until tender; drain
2. In a large skillet melt butter and add the chopped garlic. Cook on low for about 5 minutes. Stirring often and add all purpose flour in it and mix it well.
3. Slowly, add heavy cream and stir continuously make sure there will be no lumps.
4. As the mixture starts to boil add 1 cup of Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and parsley, mix until smooth.
5. Immediately remove from the stove. Serve over cooked pasta.

Sunday, October 31, 2010

sneak peak for next recipe :)

Any  Guesses?

Race Car Birthday Cake

We celebrated my son's birthday today. He is crazy about race cars. So, I decided to make race car cake for his birthday. I showed him couple of race car cake picture from Internet and then he started to design his own cake for his birthday :) So finally, we both come up with this design.
For cake I used Betty croker instant cake mix and substitute eggs with flex seeds powder. It tastes actually better with flex seeds than eggs. I made three 9 inches cakes. Two of them I used for the base and one to carve the car. I used fondant to cover the car and doors and windows. To give race track effect I used black icing ( mix black food color in icing) and make square around the side of the cake and made some grass on the side of the mud.

Tuesday, October 12, 2010

Indian Bento, Lunch Box , Tiffin Recipe

I am a very big fan of Bento. Today, I decided to make Bento lunch box for my kids and try to give it an Indian touch. Today's lunch menu is Cocktail Idali, Apple Bunny, Cucumber, Carrot sticks and Grapes. My son was so excited for his lunch box in the morning :).

For my Older Son
For my Little One!!

Tuesday, October 5, 2010

What is Sabudana/ Sago/ Topioca ?

After publishing sabudana paratha I have got lots of question about sabudana? So for those who doesn't know about Sabudana, I have my wiki search result which I am posting here. You will get sabudana from any Indian Store.

Tapioca is a starch extracted from the root of the plant species Manihot esculenta. This species, native to the Amazon, Cuba, Puerto Rico, the Dominican Republic, Honduras, and Venezuela is now cultivated worldwide and has many names, including cassava, bitter-cassava, manioc, "mandioca", "aipim", "macaxeira", "manioca", "boba", "yuca" (not to be confused with yucca), "Sagudana" (literally, Sagu drops)--with local variation of "Sabudana"--and "kappa". In Vietnam, it is called bột năng. In Indonesia, it is called ubi kayu or singkong.
The name tapioca is derived from the word tipi'óka, the name for this starch in Tupi.[1] This Tupi word refers to the process by which the starch is made edible. However, as the word moved out of South America it came to refer to similar preparations made with other esculents.[citation needed]
Tapioca is a staple food in some regions and is used worldwide as a thickening agent, mainly in foods. Tapioca is gluten free, and almost completely protein free. 'Tapioca' in Britain often refers to a milk pudding thickened with arrowroot,[citation needed] while in Asia the sap of the Sago palm is often part of its preparation.[citation needed]


hope this will help. Let me know if you want further information :)

Monday, October 4, 2010

Sabudana Paratha ( thalipeeth)

Soaked Sabudana / Sago 2 cups
Potatoes 2 large Boiled
Cuminseeds 1tea spoon
Sabudana Flower 2tsp
Green chilly paste 1 1/2 tea spoon
Salt to taste
roasted Peanut groundnuts powder 1/4 cup
Sugar 1/2 tsp
oil to shallow fry( or if you want you can use ghee)


1. Soak 2 cups of sago by placing it in a bowl, then rinsing once with water, then adding enough water to just cover the sago in the bowl. Cover and leave overnight or 5 hours. Your sago will swell well and becoming a bit rubbery and soft. This results in perfectly fluffed sago.Keep it aside.
2. Peel and mash boil Potatoes.
3. In a big bowl add soaked sabudana , mashed potato,groundnut powder,salt ,sugar, green chilli paste, cumin seeds ,sabudana powder(flour) and mix well to a soft dough, except ghee.
4. On a thick plastic bag/ sheet, place a tennis ball size ball of the dough and pat it with hands into a round roti shape or flat bigger circle. See that roti should be thick and should not break.
5. Heat a non -stick pan.
6. Gently transfer it to the hot non stick pan. Put ghee around it.
7. Cook on both sides to a until nice golden colour and crispy.
8. Serve with Yogurt / coconut chutney of your choice.

Tuesday, September 28, 2010

Gobi Manchurian (Cauliflower Manchurian)


1.In a bowl add all purpose flour, corn flour, 1tsp garlic paste,1 tsp ginger paste,
  1 tsp black pepper, salt and 2-3 drops hot sauce, water and make paste.
2. Add cauliflower florets into the paste and marinate for 10-15 minutes
3. Heat oil and deep fry cauliflower.
4. In a separate pan add 2 tbsp oil saute onion garlic until light  golden brown.
5. Add bell pepper, onion, green chili and tomato and cook for 1 min ( don't over cook)
6. Now add soy sauce, ketchup, hot sauce, ajinomoto in the pan and cook for a minute.
7. Mix cauliflower florets into the sauce and mix to cover all the florets evenly.
8. Garnish with cilantro and green onion. Server hot.

Monday, September 27, 2010

Batata poha/ pauva ( Beaten Rice with Potato)

Poha( beaten rice) 2 cups
Potato            1 medium size
Onion             1 medium size
Green chili      2 small
Peanut            8-10 pieces ( optional)
Cashews         8-10 pieces (optional)
Raisin             8-10 pieces (optional)
Curry leaves    3-4 leaves
Sugar              3 tsp
Salt to taste
Mustard seed    1 tsp
Cumin seed      1 tsp
Turmeric powder 1 tsp
Lemon juice         2 tsp
Cilantro for garnishing
Pinch of asafetida


1.  Wash the poha under tap water in a bowl  and transfer it to a sieve ( so the water can drain out properly) and keep it aside
2.  Heat the oil in pan and add mustard seed and let it splutter. After the mustard seeds start crackling add cumin seed and asafetida
3.  Add Cashews, Raisin, Peanut and curry leaves stir for half a minute .
4.  Sauté onion into this oil mixture and let it turn light golden brown.
5.  Add potato and cook it for about 4-5 min or until potato cooked completely
6.  Now add poha into this potato and onion mixture. Add salt and sugar and mix very gently.
7.  Cook it on medium flame for 5 min and in between stir one or two time to mix everything together.
8.  Squeeze lemon juice, garnish with cilantro and serve hot.

Quick and Easy Homemade Pizza


For Pizza Base:
Bisquick Flour      2 cups
Hot water           1/4 cup

For Sauce:
Tomato Sauce      8 oz can
Onion                 Small finely chopped
Garlic paste        1 tsp
Red Pepper flake1 tsp
Italian seasoning  1 tsp
Sugar                 1 tsp

Toppings  vegetables of your choice
mozzarella cheese   1 Cup


For Sauce:

1. Take 1 tsp Olive oil in a pan and saute onion and garlic until light golden brown
2. Add Tomato Sauce, sugar, Italian Seasoning and Red Pepper Flakes.
3. Cook on medium flame for 5 minutes and  stir continuous .
Now, take the sauce from the heat and let it cool down mean while lets prepare pizza dough

for Pizza dough

1. In a large bowl take mix flour and HOT water. ( make sure the water is hot).
2. Mix everything with spetulla and then kneed with hand for 4-5 mins.
3. As soon as done with kneeding roll it in to large round circle.
4. Pinch the side little bit to form a little bit thick layer than the whole pizza.

Now lets prepare pizza

1. Spread pizza sauce on the pizza base and add 3/4 mozzarella cheese.
2. Add topings of your choice and cover with rest of the cheese and put it in the over to bake at 370 degree for 45 minutes.

 Note: If you don't want to make sauce at home you can buy readymade sauce from the market. 

Saturday, September 18, 2010

Magas / Besan Burfi (chick pea flour Burfi/ barfi)

1 cup Besan ( chick pea flour)
1/2 cup Ghee (Clarified Butter)
1/2 Cup Sugar
1 tb spoon milk
1 tea spoon ghee
1/2 tsp cardamom powder
Sliced Almond to garnish

1. Let's prepare besan flour first. Add 1 tb spoon milk and 1 tsp ghee in to the besan flour.
2. Mix all together nicely and rub in between the palm to make sure there is no lumps remain. All you need is grainy texture.
3. Take a sieve with a big hole and rub the besan flour on the sieve with very little bit  pressure.
4. you will get very nice grainy texture flour.
( if you don't want to go through the whole procedure, you can buy ready made 'laddu besan' flour from market.)
5. Heat ghee on a pan and add besan flour in it.
6. Keep the heat on mid to low flame and stir continuous.
7. After 10-15 min of stirring you will see the ghee is coming out of the flour and your flour is very light and fluffy. That is the sign of you flour is done.
8. Switch off the heat and stir it gently to cool it down.
9. Now, add sugar in it. Make sure the mixture should not be very hot.
10. Add Cardenas powder to the mixture. and pour it into an ungreased plate.
11. Garnish with sliced almond and let it cool down. ( you can put it into the refrigerator to cool down)
12. After half and hour take it out from the refrigerator and make a square pieces with  knife.
13. Take out the pieces from the plate gently. First line will not come out that good but after that you can take all the pieces will come out easily.

Tuesday, September 14, 2010

Garlic Paste

How to make and store Garlic Paste

Watch the video here:


Garlic 4 big  bulbs
Salt 1/3 Cup
Oil 1/3 Cup

1. Peel and Crush the garlic into the blender and make a fine paste
2. Add Oil and Salt in it and mix it very well
3. Transfer it in the air tight container and refrigerate.
4. It will stay fresh in refrigerator for up to 4-5 month. You can also freeze it in the freezer, it will stay fresh in the freezer for 6-7 month .

Note: As salt and oil are good preservative it will not change the color and taste in the freeze or freezer. You can also store at room temperature outside for a 15 days.

Sunday, September 12, 2010

Khichu / Papdi No Lot ( Steamed Rice Flour Spicy Cake )

Watch my video for khichu / papdi no lot

for more recipes and videos please visit my channel on YouTube and subscribe.

Thank you.

Khichu recipe

 Rice flour...............................1 cups
Water.....................................2 cups
Green chili paste......................1 tea spoon
Papad kharo(baking soda).......1 tea spoon
Cumin seeds............................1 tea spoon
Sesame seeds..........................1 tea spoon
Salt to taste

1. Boil water in a heavy bottom pan. After the water gets hot add cumin seeds and salt in it.
2. Add papad kharo, sesame seeds in the water and add green chili.
3. As soon as you add green chili add rice flour into the water and keep the heat on low flame.
4. Stir well with a wooden spectuala make sure all the flour and water mix well.
5. After mixing it well take it off from the stove and let it cool for a minute.
6. Take a greased plate and spread the rice flour mixture in the plate and steam it in double boiler ( dhokla maker)
7. Enter toothpick and if the tooth pick comes out clean that mean it is cooked properly.

8. Now make pieces and serve Khichu with sesame or peanut oil.

Wednesday, September 8, 2010

Fruits On Pricks (easy appetiser)


cheese cubes
green grapes /black grapes
chaat masala 1 tea spoon

1. insert one cheese cube and one green grapes piece on tooth pick.
2. Finish with all the cheese cube and grapes and arrange it on a dish and keep it in refrigerator.
3. sprinkle some chaat masala when its ready to eat.

( you can use black/ purple grapes too but perticular with cheese cube green grapes taste better)

Monday, September 6, 2010

Weight (Mass)

1/2 ounce = 15 grams

1 ounce = 30 grams

3 ounces = 85 grams

3.75 ounces= 100 grams

4 ounces = 115 grams

8 ounces = 225 grams

12 ounces = 340 grams

16 ounces  =1 pound or 450 grams

Dry Measurement Equivalents

3 teaspoons = 1 tablespoon = 1/2 ounce = 14.3 grams

2 tablespoon = 1/8 cup = 1 ounce = 28.3 grams

4 tablespoons = 1/4 cup = 2 ounces = 56.7 grams

8 tablespoon = 1/2 cup = 4 ounces = 113.4 grams

12 tablespoons = 3/4 cup = 6 ounces = 170 grams

Volume (dry) mesurment

1/8 teaspoon = .5 ml

1/4 teaspoon  = 1 ml

1/2 teaspoon =  2 ml

3/4 teaspoon  = 4 ml

1 teaspoon =  5 ml

1 tablespoon = 15 ml

1/4 cup = 59 ml

1/3 cup = 79 ml

1/2 cup = 118 ml

2/3 cup = 158 ml

3/4 cup = 177 ml

1 cup = 225 ml

2 cups or 1 pint = 450 ml

3 cups = 675 ml

4 cups or 1 quart = 1 liter

1/2 gallon = 2 liters

1 gallon = 4 liters

Liquid Measurments and Conversion


2 tablespoons = 1 fl. oz 30 ml

1/4 cup  =2 fl. oz 60 ml

1/2 cup = 4 fl. oz 125 ml

1 cup = 8 fl. oz 250 ml

1 1/2 cups = 12 fl. oz 375 ml

2 cups or 1 pint = 16 fl. oz 500 ml

4 cups or 1 quart = 32 fl. oz 1000 ml or 1 liter

1 gallon  = 128 fl. oz = 4 liters

Thursday, September 2, 2010

Spinach Pulao/Pulav (Spinach Rice)


Chopped Spinach     3 cups
Cooked Rice    2 cups
Onion        1 Medium Size
Garlic Paste    1 tea spoon
Ginger Paste    1 tea spoon
Green Chilly paste    1 tea spoon
bay leaf        2-3 pieces
cloves        3-4 pieces
black peppercorn    4-5
cinnamon     1 small stick
cumin seeds    1 tea spoon
baking soda    pinch
salt to taste


1. Boil spinach in hot water for 1 min. Add pinch of baking soda in to water ( so spinach will stay green)
2. Drain the hot water and transfer spinach in ice cold water. leave it for 1 min in cold water.
3. Remove spinach from water and make paste in blender.
4. Heat 2 Tb spoon oil in a pan and add cumin seed, bay leaf, cloves, peppercorn and cinnamon.
5. Now add ginger, garlic and green chili paste.
6. Let the cumin splutter then add spinach paste.
7. Add salt and cook for 2-3 minutes. ( Don't over cook it otherwise spinach will change the color)
8. Now add rice into the spinach gravy and mix very gently. Make sure to mix it very well.
9. Cook for 2-3 minutes and serve hot.

Wednesday, September 1, 2010

Vegetable Manchurian

For manchurian balls
Cabbage 1 small size
Carrot 1 medium size
Onion 1 medium size
Green Beans 3-4 pices ( optional)
Green chilli paste 1 tea spoon
Corn flour 1 tb spoon
For Gravy
Soya Sauce 2 table spoon
Vinegar 2 tea spoon
Corn Flour 1 tb spoon
Ginger, garlic, green chili finely chopped 1 tb spoon
Green onion for garnishing
For Manchurian balls
1. Chop gabbage, carrot, onion and green beans ina chopper (finely chopped)
2. Add Salt to the mixture and keep it aside for 10-15 mins.
3. Now, Squish excess water from the vegetable.
4. Add 1 table spoon of counflour (if the mixture is too dry and then in less quantity), green chilly in to the mixture.
5. Make lemon sized ball and deep fry in the hot oil. And drain out excess oil on a paper napkin.
Now for the gravy
6. Heat Oil in a pan ( make sure to put temp on high flame)
7. Add ginger, garlic and green chillies and stir fry for 1 minute.
8. Now add soya sauce and 3-4 cups of water into it.
9. Mix 1 tb spoon of corn flour in cold water and add in to mixture with salt and vinegar.
10. When it starts to thicken little bit add ball in to the gravy and cook for a minute.
11. Searve hot with rice.

Sabudana Vada ( Sago Patties)

Sabudana (Sago)    1 ½ cups
Potatoes   3 medium sized
Peanuts ( roasted)  1 Cup
Green Chillies   3
Fresh Cilantro( coriander leaves) ¼  Bunch
Lemon Juice   1 tbsp
Salt  to taste
1.    Oil to deep fry
2.    Method:
3.    Soak the  sabudana ( in enough water to cover it ) for about two hours. Drain out excess water. Boil, cool peel and mash the potatoes.
4.    Coarsely grind the roasted peanuts. Remove stems wash and finely chop the green chillies.
5.    Clean, Wash and finely chop cilantro leaves.
6.    Mix together sabudana, potatoes, peanuts, green chillies and coriander leaves, lemon juice and salt. Mix thoroughly.
7.    Form into sixteen lemon sized balls, flatten between your palms.
8.    Serve hot with green chutney or ketch up of your choice.

Happy Janmastami

Wishing you a very Happy Janmastami / Krishna Jayanti

Wednesday, June 30, 2010

Okra (bhindi) Masala


1 lb okra ( bhindi)
1 medium size onion
1 table spoon oil
1 tea spoon cumin seeds
1 tea spoon turmeric powder
1 tea spoon mango powder ( or 1 tea spoon lemon juice)
1 tea spoon red chilly powder
1 tea spoon coriander-jeera powder
1 table spoon gram flour
salt to taste

1. Heat oil in a pan and add cumin seeds and asafoetida.
2. Once the cumin seeds start to splatter add onion and okra to the oil and cook for 5 minutes covered.
3. Check the okra with spatula. If it is tender then add turmeric powder, chilly powder, coriander-jeera powder.
4, Mix well and cook it for another 3 minutes covered.
5. Add salt and mango powder and mix with spatula gently. now add gram flour and cook for another 1-2 minutes uncovered.
6.Okra masala is ready to serve. Serve with roti /naan, rayta and pickle.

Note: add salt at the last otherwise bhindi masala will become very sticky because of the salt.

Capsicum Masala

1 medium size capsicum ( red, green, orange, yellow) ( total 3 capsicum of your choice)
1 table spoon gram flour
1 table spoon oil for cooking
1 tea spoon oil for gram flour
1 tea spoon red chilli powder
1 tea spoon turmeric powder
1 tea spoon coriander -jeera powder
1/2 tea spoon garam masala powder
1 table spoon dry coconut
1 table spoon peanut ( finely chopped)
2 tea spoon sesame seed
1 tea spoon lemon juice
pinch of baking soda
salt to taste

1. heat oil in a pan and add cumin seeds and let it splatter.
2. Add capsicum in the oil and let it cook of about 1 minutes and sprinkle some salt and turmeric into the capsicum.
3. Now take a gram flour in a bowl and add finely chopped peanut, sesame seeds, dry coconut, salt, turmeric, sugar, garam masala, coriander-cumin powder, 1 tea spoon oil and a pinch of baking soda and mix well.
4. Now add gram flour mixture to the capsicum and mix well with a laddle.
5. Transfer capsicum in to microwace safe bowl and heat in the microwave for 5 minutes covered.
6. take out from the microwave , add lemon juice and mix well with the spoon and cook again in the microwave for 3 mins covered.
7. Garnish with dry coconut and cilantro.

Sunday, June 20, 2010

Mango Lassi


1 cup mango puree
2 cups yogurt
1 cup milk
3 tbs suger ( or as per taste)
1 cup water
4-5 ice cubes
chopped pistachio for garnishing


1. Mix mango puree, yogurt, milk, water and ice in a blander and churn it.
2. Add sugar and mix it well.
3. Now server chilled in a glass and garnish with pistachios.

Wednesday, June 16, 2010

moong dal ( yellow split peas curry)


1 1/2 cup yellow moong dal
4 cups of water
1 small onion
1 small tomato
1 tea spoon turmeric powder
1 tea spoon ginger paste
1 tea spoon garlic paster
1/2 tea spoon cumin seeds
2 tea spoon lemon juice
1 tea spoon green chilli paste
salt to taste
pinch of asafoetida


1. soak the moong dal in water for half an hour
2. boil moong dal in water with little bit of salt and cook for 15-20 mins, until tender and thickned. Add some more water if necessary to prevent drying out.
3. Add turmeric powder, lemon juice in the dal.
4. Heat oil in a pan, add cumin seeds in it. Now saute' onion, garlic and add green chilli paste and ginger paste and cook little bit.
5. Add pinch of asafoetida to the mixture and add this mixture to the dal and mix it very well.
6. Now serve with roti or rice.

Ginger Tea ( chai)

(makes two cups)

1 cup water
2 cup milk
2 tea spoon sugar ( or according to your taste)
2 tea spoon black tea leaves ( chai patti)
1 tea spoon ginger paste ( or 1/2 inch ginger)
3-4 mint leaves ( optional)


1. Boil one cup of water in a pan.
2. Add tea leaves and sugar in it and let it boil for 3-4 minutes.
3. pour milk to the water and bring to boil one time.
4. Add ginger and mint leaves to the chai and bring to boil three four times.
5. filter into two cups or glass.

your refreshing tea is ready to drink.

Tip: add ginger and mint leaves at the end brings more flavour of ginger if you don't like too much ginger you can add it with water when it is boiling.

Cabbage Muthiya ( Cabbage steamed dumplings)


2 cups coarsley ground wheat flour( laddu flour)
2 table spoon gram flour
2 cups of finely shredded cabbage
1 tea spoon green chilli paste
1 tea spoon ginger paste
1 tea spoon garlic paste
1 tea spoon turmeric powder
1/2 tea spoon cumin seeds
1 tea spoon red chilli powder
1 tea spoon sugar
1 tea spoon lemon juice
1 table spoon oil
salt to taset
pinch of baking soda

for seasoning:

1 table spoon oil
1/2 tea spoon muster seeds
1/2 tea spoon sesame seeds
pinch of asafoetida


1.combine wheat flour, gram flour, cumin seeds, turmeric powder, salt, green chilli, ginger , garlic, red chilli powder, sugar, oil and salt in a bowl.
2. add shredded cabage and pinch of baking soda in it and mix well. Mixture should be very soft dough.
3. make a small dumplings out of the dough with greased palm and fingure. Drop them on steamer very slowly and cover the steamer and let it steam for 20-25 mins.
4. put a tooth pick or knife in to the muthiya and if it comes out clean that means muthiya is ready.
5. take out in a plate and cut in small round pieces and let them cool.
6. for seasoning heat 1 table spoon of oil and add pinch of asafoetida, muster seeds, sesame seeds and dry red chillies. Now add muthiyas in it and stir fry for 5-6 mins untill all muthiyas are covered with seasoning and light golden in color.
7. Garnish with chopped cilantro.

Sunday, June 13, 2010

gobi (cauliflower) paratha

For filling :
Cauliflower /gobi Finely chopped 2 cups
Onion finely chopped 1 cup
Cilantro finely chopped 1 /2 cup
Green chilli paste 1 teaspoon ( or 3-4 green chillis)
Ginger paste 1 teaspoon
Cumin (jeera) powder 1 tea spoon
Salt to taste

For the dough:
3 cups of whole wheat flour
1 ¼ cup of water
1 tb spon oil
Salt to taste

For the dough.

Mix wheat flour , salt and oil in a bowl. Now add water little by little to make a soft dough. Quantity of water depends upon the wheat flour so make sure to add water slowly. Now keep aside for 10 mins.
For the flling:1.In a large bowl add cauliflour, onion, green chilli paste,cumin (jeera) powder, cilantro, ginger paste and mix it well. Do not ADD SALT.
2. When you are ready to make the paratha then add the salt in the mixture.
3. Take a handful of kneaded dough for each paratha and stuff required amount of cauliflower mixture in the center. Make into round shape and roll each into proper size of paratha.
4. Heat the frying pan and fry both sides
turning over a few times. Add ghee and fry turning over till parathas are well fried. Serve hot with chutney/sauce.

Friday, May 7, 2010

Eggless Carrot Cupcake


For cupcake:

¾ cup whole wheat flour
½ cup all purpose flour
¼ tsp cinnamon
1 tsp baking soda
½ cup carrot juice
¼ cup oil
¾ cup brown sugar
½ cup applesauce
½ tsp vanilla
1 ½ cup grated carrots
1/3 cup finel chopped walnuts
¼ cup dry coconut

For cream cheese frosting:

½ cup ( 1 stick) unsalted butter, softened
2 cups confectioners’ sugar
8 ounces cream cheese, softened
2 tsp vanilla extract


1.Heat oven to 350 degree. Place cupcake liners in 24 indents of muffin pans, set aside.
2.In large bowl, stir together applesauce, vanilla, oil, coconut,carrot juice , carrot and mix well.
3. now stiff all the dry ingredients together .
4. Add both wet and dry ingredients together and add walnuts in it.
5.Spoon ¼ cup batter into each cupcake liner. Bake at 350 degree for 25 to 27 minutes or until
Toothpick inserted in the center comes out clean. Cool completely on rack.


In a large bowl, beat butter and confectioners’ sugar together on medium high until blended. Add cream cheese and vanilla and beat on medium-high until no lumps remain. Divide frosting among cupcakes.

Thursday, May 6, 2010

kansar ( lapsi) | Gujarati Recipe

1 cup cracked wheat flour ( small pieces) , 1½ cup water, 2 tbsp jaggery, 1 tbsp oil, 2 tsp ghee (clarified butter)

1. Boil water and jaggery to a boil in a thick bottam pan.
2. Add wheat flour and 1 tbsp oil into the water and stir continuous to avoid any lump .
3. Cover the pan and let it cook in slow flame until kansar is thickens.
4. Serve warm with ghee and sugar on the top

You can aslo make Kansar in Microwave...Here I have video for Kansar In Microwave

Click below to watch Video:

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