Thursday, July 26, 2012


Theplas are a wholesome part of a Gujarati meal. These rotis are more like snacks which can be eaten any time of the day. Usually served with chunda (a sweet mango chutney) and curd these rotis are intensely flavorful. And don't you worry, all this fenugreek doesn't make it a wee bit bitter. And with all medicinal properties fenugreek has, this is a great way to add it to your weekly diet.

Prep Time: 15 mins
Whole wheat flour/Atta: 1 cup
Fresh fenugreek/methi leaves (chopped): 1 bunch 
Dried fenugreek leaves (kasuri methi): 1 tablespoon
Turmeric powder: 1/2 teaspoon
Chilli powder: 1-2 teaspoons
Cumin seeds: 1 teaspoon
Curd: 3/4 Cup or little less
Salt to taste
Oil: 2 tablespoons

Mix all the dry ingredients in the flour well. Remember always to crush and powder the kasuri methi leaves in your hands before you put them. Add methi leaves, yogurt and oil and knead everything into a smooth dough. Leave it for 10 mins. Flatten them out into circles and fry them on a tava with little oil like rotis. Take them out when done on both sides.

Enjoy them warm.

Wednesday, July 18, 2012


Pazhampori is a favorite snack all year round for most “mallu” (Slang for all those lovely people who belong to Kerala) folks. This popular delicacy from Kerala stirs nostalgic memories of our darling mothers making it at teatime or even just hearing to the vendors chime at the railway platforms. For all those who have never tried it, here’s the recipe as simple as it could get because you don’t want to miss this for anything.


Ripe Plantains: 2-3 (Not the squishy ones)
All purpose flour (Maida): 1 Cup
Rice Flour: 1 table spoon
Sugar: 1/2 cup
Turmeric powder: A pinch for color
(Cardamom: 2 Pods+ Cumin seeds (Jeerakam): 1/2 teaspoon) + a pinch of sugar to be powdered in the coffee bean grinder)
Water: 1 cup (Adjust the water to make a semi-liquidy batter)
Oil for deep frying
Start by mixing the all purpose flour (maida), rice flour, turmeric powder and sugar with water to make a fine batter. Rice flour is added for crispness. Corn flour can also be used instead of rice flour. Add the powdered mix (cardamom+ cumin). Slice the plantain length wise into rectangular pieces. Coat the pieces with the batter and deep fry it until almost golden.

Make these fritters and don't forget to share it with your loved ones..

Wednesday, July 11, 2012


Falooda is  a super delicious  refreshing  dessert drink, which has always been a popular choice among street food lovers. As we understand it was a very Bombay thing to have Falooda, but now its caught on big time nation wide. The best part is that with just a few ingredients and few minutes, Falooda can be whipped up anywhere anytime. So let your next get together end on a sweet note with this.

Prep Time:  1/2 hour
Milk*: 1/2 Cup + 1/4 Cup
Roohafza/Rose syrup: 3-4 Tablespoons
Sugar: 2-3 teaspoons
Falooda Sev/Roasted vermicelli : 1 tablespoon
Basil seeds/Tukmaria: 1 tablespoon
Flavored Jelly: 1/4 cup*
Ice Cream*: 2 scoops
Nuts(Slivered almonds and pistachios): 2 teaspoons

Please note the above measurement is to make one tall glass of Falooda

*If you use whole milk, its more richer, but we made ours with regular 2% fat free milk. 1/2 cup is for rose milk and 1/4 cup is to cook the vermicelli.
*We made the strawberry flavored jello as per instructions on the pack.
*We like to use Pista/kulfi flavoured icecreams. We used an Indian brand called Taaza. For those who can't find it the best option would be beat up vanilla icream with little cardamom and refreeze it.

Cook the roasted vermicelli in milk adding a little bit of sugar on low heat until soft. Keep aside. Soak the basil seeds in water for atleast an hour. These will enlarge and become very gelatinous.

Disslove the rose syrup in cold milk or beat it in the mixer. Add sugar if you like it to be little  more sweeter. Keep it in the fridge. However do not add too much sugar because all the other ingredients also add up some sugar.

Set the jelly and keep aside.

Note: You can assemble the falooda only before you serve else it wil be all melted and slushy.

Take a tall glass. Put the soaked basil seeds. Add a teaspoon of Roohafza. Now add the vermicelli. Then add the jelly.  Pour half the glass with the cold rose milk.  Add in two or more scoops of ice cream. Give it a light stir. Garnish the top with the chopped nuts.
Serve chilled with a straw and a spoon.


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