Recipe: How to make Poori Halwa

Poori Halwa
This is a very famous, traditional and religious food. It is prepared only on certain occasions. It is used as a religious food and given in small quantities to everyone, rich or poor. It can also be had as breakfast, lunch or dinner. A very appetizing recipe that children love and enjoy the most.

For Halwa:

Rava- 1cup (Semolina)
Sugar – 1 cup
Milk – one cup
Water – 1.5 cups
Cardamom powder – 1 gm
Dry fruits ( if required)
A pinch of saffron
Ghee – 2 tbsp( clarified butter)

For Poori:

3 cups of wheat flour
2 tbsp – oil
Oil for deep frying
Salt to taste

For the Halwa

Put the semolina in a deep vessel and roast for 2-3 mins on a low flame
Add ghee and roast again for 4 mins on a medium flame
Stir the Rava and keep aside in a dish
Put sugar , milk and water in the same vessel to roast Rava
Add cardamom powder, dry fruits saffron and bring the mixture to a boil on a low flame
Add the roasted Rava and stir to avoid lumps
When done it will look like a solid mass all combined together and well roasted
Garnish with dry fruits and serve hot with the pooris.

For the Pooris

Add oil and salt to the sieved flour. Add water to knead to a stiff dough
Make small balls and roll out 8 cm discs.
Deep fry in oil till they are puffed up and golden brown
Serve with hot Halwa. 

Recipe: How to make Idli

How to cook Idlis
A very famous South Indian dish, Idli is popular all over India and is enjoyed by everyone. Having the property of softness, it is not confined to any one age group. It is a very effective diet recipe too.
Ingredients to prepare idli:

Black gram, around 1 cup
Rice, around 1 cup
Fenugreek seeds, around 1 teaspoon

Method to prepare idli:

First soak the rice, black gram and fenugreek seeds in fresh water for a fortnight.
Next morning, grind this mixture and leave it for another day.
Ensure that the batter is consistent enough else you have to grind it again.
Use the idli mould to prepare them.
Grease them with oil.
Pour in the batter in the moulds.
Take a pressure cooker and remove the whistle
Add some water and wait till it starts steaming.
Place the moulds in the pressure cooker for 10 to 15 minutes on high flame.
After this remove the Idlis and serve with Sāmbhar.


Recipe: How to make Dosa Sambhar

Dosa Sambhar Recipe
Originally from South India, the Dosa is famous all over India for its delectable taste and distinctive, crisp and very appetizing flavor. It is a whole meal in itself. Dosas are sold in fast food restaurants and also in authentic south Indian eating joints. You might see a south Indian with his kitchen on his cycle who prepares dosa and searches for customers. Sambhar is an accompaniment that comes with Dosa.


1 Cup- Rice
1 Cup- Parboiled rice
1/4th Cup-Split Black Gram
½ tsp Fenugreek Seeds
½ tsp – Soda
½ cup – Curds
10-12 tsps –Clarified Butter


3Tbsp – Sambhar powder
3- onions
2 – tomatoes
Coriander leaves
7-10 garlic flakes
2 tbsp – Pigeon peas
3 tbsp- Clarified butter
Mustard seeds


Wash the rice and dal.
Add plenty water and fenugreek seeds into the dal and rice mixture
Allow to soak for 7-8 hours
Grind all the soaked ingredients into paste.
The batter should be of a grainy texture, it shouldn’t be completely smooth.
Add Soda and salt to the batter.
Let it sit for 8-10 hours in a warm place.
Beat the curd till it is smooth.
Let the batter swell and add more water, if required.
Consistency of the batter should be enough to coat the spoon.
Heat the griddle to prepare the dosa.
Take a spoon to pour the batter onto the griddle and allow the batter to sit in the center of the griddle.
Spread it with the back of the spoon to a thin round.
Pour a tsp of clarified butter or oil
Remove with spatula when crisp and ready to serve with hot sambhar.


Take a pressure cooker and let the whistle sound 5-6 times after adding the toor dal with water.
Grind 1 onion, a tomato and garlic to a paste.
Extract tamarind juice by adding 4 glasses […]

Recipe : How to make Parantha

Recipe Parantha

There is a famous dish made form wheat flour made in north India. It is a specialty of North India which can be found everywhere in North India. This dish was never a street food but, it become so much famous that now it is also available at the roadside restaurants. A big oven is used with burning coal and firewood to give a smoky aroma to the parantha. A typical North Indian parantha can also be prepared by a griddle at home.
Ingredients that you will need:

Around 2 cups of ordinary wheat flour
Around 2 tablespoon of oil
Chili powder as per taste
Some salt
Around 1 cup of water

Needed utensils:

One rolling pin
Kitchen platform

Process to make it:

To make soft dough, just add water and all the above mentioned contents.
Do not touch the dough for 5 to 10 minutes to swell up properly.
Prepare 5 to 6 balls of the dough.
Now make a round disc on the kitchen platform.
Now apply some oil on the parantha.
Now make a crescent of it and apply oil on it again.
Give it the shape of a triangle.
Now you can roll the dough to make a triangle or circle out of it. This depends on your rolling skills.
Take a griddle or tava to fry the parantha. Use some added oil to do that.


Recipe: How to make Dum Aloo

Dum Aloo
Kashmiris are known to have spicy foods since they live in a cold region. One of their favourite dishes is Dum Aloo which can be easily had with wheat chapattis, parantha or naan.
Components required for making Dum Aloo:

Small or medium potatoes – 10 nos.

3 tablespoon of mustard oil – it tastes great in mustard oil

Take 2 table spoon of tomato puree

Salt as per taste

Half a teaspoon full of sugar

Onion 1 – sliced

Garlic cloves – 2 nos.

Cashewnuts – 6 nos.

Turmeric powder – half teaspoon

Chilli powder – half teaspoon

Garam Masala – half teaspoon

 Method of preparation

Heat the oil in a pan with heavy pan

Once the oil is heated you need to fry the onions till they are golden brown. Fry them and keep them aside.

Next fry the small baby potatoes golden brown.

Next step is to grind the fried onions along with the garlic into a fine paste.

Now add this paste to the heated oil.

Add all the masala – chilli powder, turmeric powder, salt, pinch of sugar and garam masala to the oil.

Sauté the masalas for a minute on low flame until the oil leaves the gravy

Next is to add the tomato puree to the masala gravy.

Next comes the baby potatoes. Put them into this gravy and add enough water

Cover the potatoes so that it is cooked for sometime

Finally add the cashewnut paste to the mixture and simmer for some time.

Serve the Dum Aloo hot.