Thursday, 19 December 2013

Instant Gulab Jamuns

Gulab Jamuns do not need any introduction. Its favorite of all and can be made on any occasion. There are various methods to prepare Gulab Jamuns. The easiest way to prepare them is with Milk Powder. It’s a bit tricky but if you are going to follow the recipe as it is, I am sure you will have a great treat. 
Video :-


  • Milk powder (Full fat) – 2 cups
  • Maida / All purpose flour – 1/2 cup
  • Baking soda – 1/4 tsp 
  • Ghee/Clarified butter – 2 tbsp 
  • Sugar - 2 cups
  • Cardamom seeds – few 
  • Lime Juice – 1 tsp (this will prevent crystallization of the syrup )
  • Oil - For deep frying 
  • Water – 1.5 cups and 1/2 cup for kneading the dough

Friday, 13 December 2013

Classic white bread with italian herbs

Here is the recipe for Classic white bread with Italian herbs. It has a golden brown crust and inside it is super soft. It’s a very simple recipe and turns out very delicious. The bread keeps well on the counter for 2-3 days. For longer life, refrigerate it in a zip-lock/air tight container for upto 7 days. You can prepare sandwiches, cutlets, toast with butter/jam and many more. When you are going to prepare it your entire kitchen will be filled up with the nice aroma of bread and herbs. I am sure once you start baking it you won’t like to purchase it from outside.


  • All purpose flour/maida - 2 1/2 cups
  • Active dry Yeast - 1 tbsp
  • Sugar - 1 1/2 tbsp
  • Milk - 1/4 cup
  • Water - 3/4 cup
  • Salt - 1/4 tsp
  • Olive oil - 3 tbsp (Instead of olive oil any other vegetable/sunflower oil can be used)
  • Italian Herbs - 1 tbsp


In a big bowl mix water and milk together and make it luke warm (To know whether the liquid is luke warm or not just insert your finger, it won't burn or approx 45 degree Celsius). Now dissolve sugar into it and gradually add yeast in it. Keep aside for 10-15 minutes. You will find that the yeast has become frothy. Now add one cup of All purpose flour and mix well with a whisker and again keep for 10 minutes. You will find that the mixture has again become frothy. Now add herbs, oil, salt and rest of the flour little by little and make a dough. Dough will be a bit sticky but let it be. Sprinkle some flour on the working surface and knead atleast for 10 minutes. Keep the dough in a well greased bowl and cover with a wet kitchen towel. Keep aside for 1 to 2 hours until the dough double's in size. When the dough is done then punch it and again knead it for 3-4 minutes. Shape the loaf and place it in the greased bread pan. Cover it again with a wet kitchen towel and keep it for 1 hr or unless the dough is doubled in size. In the mean time pre heat the oven to 220 degree Celsius and place some water in an ovenproof pan and keep it on the oven base. (As shown in the pic)

Keep the loaf in oven and reduce the temperature to 190 degrees Celcius and let it cook for 30-35 minutes. 
If the loaf crust starts becoming dark brown, then immediately cover it with an aluminum foil. This will stop making the crust darker. 
If you want you can apply some butter over the crust to make it soft and moist.

Bye n Happy Baking 
Priyanka :)

Wednesday, 11 December 2013

Instant Besan Dhokla in Microwave

Dhokla is a vegetarian snack item that originates from Gujarat. Traditionally it is made with a fermented batter derived from rice and chickpea splits. But in today's busy life its a big task. I have experimented a lot and finally got an easy and simple to make recipe with besan. Its a no time fail recipe and if you follow all the steps correctly I am sure your dhokla will be a hit !!!!!!!!!

Ingredients - 
  • Besan (Gram Flour) - 1/2 cup
  • Thick yogurt/curd (Strained the extra water) - 1/4 cup
  • Lime juice - 2 Tbsp
  • Grated ginger - 1Tbsp
  • Oil - 2 Tbsp
  • Sugar - 3 Tbsp
  • Mustard seeds - 1 tsp
  • Curry leaves few
  • Green Chilies (Slitted) few
  • Salt as per the taste
  • Eno or any other fruit salt - 1 tbsp (Here I would like to update that I prepared the dhoklas again by using 3/4 tbsp of Eno and results were the same. So you can now use 3/4 tbsp of Eno or fruit salt too)
For the Dhokla -
In a bowl add besan, ginger, curd, 1tbsp lime juice, 1tbsp sugar, salt, 1 tbsp oil and mix well. Then add water little by little to make a smooth paste (Paste should not be very thick nor very watery). Keep aside. 
Now grease the microwave safe dish properly with some oil. The dish in which you are preparing Dhokla should not be very big (try to take a square box which is approximately 3-4" in height and 6-7" wide), otherwise the Dhokla will not rise well. 
Then add the fruit salt and give a quick mix, pour it in the container (don't fill completely the dish/container).
Immediately microwave it on high power for about 4-5 minutes. Microwaves power vary hence after 4 mns keep checking the dhokla with a toothpick. When done, take it out and keep aside for cooling.

For the Tempering -

Take rest of the oil in a pan, as soon as it gets heated up add mustard seeds to it, after it splitters add green chilies and curry leaves. Fry it for 30 secs add 1 cup of water and let it boil. As soon as it is boiled add sugar and a pinch of salt and give it a mix. Now switch of the flame and add lime juice.

Cut the cooled Dhokla into small pieces (or as per your choice). Pour the entire tempering on to the dhokla, give it a rest for 2-3 minutes and its ready to be served.

Note : 
You have to be very fast after adding Eno to the batter.
Mold should be of proper shape n size as per the quantity.
Please don't over microwave it, as it may become dry n hard.
Let it completely cool down before adding tempering.

Thanks & Happy cooking :)