Saturday, November 27, 2010

Bombay Duck Curry

Bombay duck curry (pathare prabhu bombil kalvan)

Pathare prabhus are original mumbaikars, the first people to have been settled in mumbai..

this is my mom's recipe and its slurrpped by all .. here I'm sharing a typical recipe of theirs which is loved, enjoyed and cherished by everyone.

Bombil kalvan (bombalache kalvan) - the english word for bombil is bombay duck..

My very good friend, Manasi has asked for this recipe, she loves pathare prabhu cooking.

Manasi here's a recipe for you.. Enjoy!

For Bombil kalvan (bombay duck curry), you will need:

6 pieces Bombil (Bomaby Duck) pieces - each cleaned and cut in half
2 tbsp tamarind pulp
1 cup chopped coriander
3-4 green chillies
10-12 cloves of garlic
1/4 cup grated coconut
1 tbsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
1 tbsp lime juice
1tbsp oil

Grind coriander, chillies, coconut, garlic, tamarind pulp with water (as required) to a fine paste.

In a vessel, marinate the fish pieces with salt, turmeric powder, red chilly powder, oil and lime juice and keep for 5 mins.

Now add the coriander paste to the marinated fish.
Keep again for 5 mins.

Now add about 1 cup water and keep it on medium flame to boil.

Once the fish is cooked add some freshly chopped coriander to it and serve hot with steam rice.

-Amrutha Langs

Sunday, November 21, 2010



A typical maharashtrian snack, can be enjoyed with a hot cup of tea or can be dipped in cooling curd or simply eaten the way it is...........

For BAKARWADI, you will need:

Ingredients for the outer cover:
1 cup Chana atta (gram flour)
1/2 cup wheat flour
1/2 cup maida
Salt to taste
1 tbsp red chilly powder
1 tsp turmeric powder
Water (to make a dough)

Ingredients for filling:
4 tbsp tamarind pulp
4 tbsp jaggery powder (or grated)
4 tbsp water
1 tbsp jeera (cumin seeds)
1 tbsp dhaniya (coriander seeds)
4-5 peppercorns
2 dry red chillies
1 tsp kasuri methi
1 tbsp oil
Salt to taste
1 tbsp red chilly powder
1 cup sev (ready made packet of sev)
4 tbsp cup sesame seeds
Oil for frying


Knead a dough(with the ingredients mentioned) like you make for chapatis.

For making filling:

In a pan take oil, put dry red chillies, dhaniya, jeera, peppercorns, little salt, kasuri methi - roast these maslas and grind them into a fine powder.

Mix the tamarind pulp, jaggery and water and bring it to a boil.
Now, add the masala powder, to the tamarind - jaggery mixture.
Add salt to taste and some red chilly powder.
Keep it aside and let this paste cool.

Now roll out chapati out of the dough.
Brush the tamarind - jaggery paste to it, then spread the sev, sesame seeds evenly over it.

Then roll it from the side and form into a roll! (like you make for spring roll - but roll it tight)

Once rolled cut them into pieces, and then press each tight so that the filling stays intact.

Deep fry these! And serve hot or store in an air-tight container once cooled .. lasts atleast a month

Amrutha Langs

Mexican Bhel


This recipe has been sent by a very good friend of mine who is also a food lover and follower of this blog.. Shreya!
Being my school friend, I have shared my lunch-box with her, school bench and yeah we share the same group of friends!
A full gang of girls!! Aint it, shreya!!

After marriage, she is living in Australia. Staying in a different land obviously gave her an opportunity to explore new cuisine and introduce it in her everyday cooking!!

One such recipe which is her fav recipe , has been sent by her ..

Thanks Shreya for sharing the recipe....

Shreya's Mexican Bhel...

For Mexican Bhel, you will need:

1cup Kidney Beans soaked and boiled
1 cup Canned or fresh tomato paste ( for gravy so use your discretion)
1 tbsp Chilli powder
1 tbsp Oregano
1 tbsp Mexican spice powder (it contains paprika,cumin powder)
1tbsp Garlic paste
2 tbsp Oil
Salt to taste
1/2 cup Lettuce Chopped
1 cup Onion Tomatoes chopped
1 cup Grated Cheese
Tortilla sheets
(If you do not have tortilla sheets, you can make at home. Just make the dough from Makki ka atta (corn flour) and make triangualr shapes and fry them . This is for the base.)

To make kidney beans gravy. Heat a vessel and put some oil, put the garlic paste and the onions and saute. Pour the tomato puree and saute , then put oregano, chilli powder and salt ( you can put some sugar if you want just for some sweetness) Pour the kidney beans in the end and let it boil. Finally,In a bowl add the fried tortillas in the bottom top it up with shredded lettuce, chopped tomatoes and onion and add the cheese, then pour the kidney beans gravy.

You can also put some guacamole or sourcream on the sides Mexican Bhel is ready to eat!

My take: try using any sprouts instead of kidney beans and convert the recipe to Mexican Misal, garnish with some freshly chopped corriander, onion and green chillies.

Amrutha Langs

Wednesday, November 17, 2010

Kitchen Essentials

Kitchen Essentials : every homemaker's guide to building a good kitchen :

"beti bani biwi aur bahu.. aur maa"
Have you recently got married and are worried about entering the kitchen? About starting to cook? About the measurements?
If I have 4 members in my family then how much flour will be needed to make chapatis? Or how much rice to cook? How do I give variations in my everyday cooking?
Hmmmm ........ Toooo many questions which might at times get you puzzled...
Here are some tips which will help you get out of this situation and be considered the 'good biwi or a good bahu rani' ... Hahhahaha
Jokes apart, but here are some tips for your everyday cooking!

The measurements given are for 4 people:
Rice - 1 1/2 cup rice grains - same proportion of water or a bit more
Dal - 1 cup tuur daal - same proportion of water
Veggies - 500gms ~ 750gms
Leafy veggie - 2 bunches
Salad - 250 gms (cucumber/tomato, etc...)
Wheat flour - 4 cup wheat flour
Curd - 2 tbsp curd + 2 cups warm milk (set it overnight)
Buttermilk- 1cup thick curd+ 2 cups water
Saunf/ badishep with sugar - 4 tbsp (as mukhwas)
Tea - 4 cup water + 4 tsp tea powder (sugar as per taste)
Nimbu paani - 4 glass of water + 6 tsp sugar + 2-3 tsp lime juice + 1/2 tsp salt + 1 tsp grated ginger/juice of ginger + 1/2 tsp cardomom powder.

Keep the following things handy, as these prove to be a life saver and can be stored easily :
1. Aam ka achaar (mango pickle) or any achaar(pickle)
2. Muramba/Murabba (sweet mango or any murabba)
3. Chutney - dry and wet both . For e.g. Garlic chutney (dry), gun powder chutney (dry), pudina chutney (wet) etc....

4.Keep all the pastes ready,so for everyday cooking you don't have to waste time in grinding. Pastes like - garlic paste, ginger paste, red chilly paste, green chilly paste, pudina paste(mint paste), chinese cooking paste, italian sauce, spanish salsa, tomato puree, lime juice.
5. Juices are a good source of instant energy, we all know that but did you know that you can add these juices to add a different flavour to your cooking.
For e.g.
Orange juice if added to pumkin sabji can give a nice twist.
Sweet lime juice + soda - an instant drink.
Sweet lime juice can be used as a salad dressing with little sugar, black pepper powder and salt mixed - pour over some roughly chopped ice-berg lettuce and sweet corn!
Orange juice with little sugar can also be used as a salad dressing. Pour it over some grated carrots and add some sultanas (kishmish) to it!
Juices come really handy!!
6. Mayonnaise is a must! - from salad dressing to sandwiches everywhere it can be used.
In addition to that try making various dips out of the same old plain mayo...
Mix tabassco sauce with red chilly paste and honey and mix it with mayo - a spicy yet sweet dip is ready!
Mint paste + salt + green chilly paste + Mayo - mint mayo dip
7. Papads - from plain roasted, fried to masala papad.. Everyone's fav!
Apart from that these can be stuffed with your favourite stuffing and served like a crispy wrap/frankie.
8. Potatoes & Onions are a must in your kitchen ! (Unless you are a jain) as add ons to your sabji or from sabjis to pakodas.... A variety can be made from these ..
9. Curd! Plain curd is always essential but try experimenting this:
In a decorative bowl, take a drop of food colouring, add some powdered sugar or sweet jam to it and then add desired fruit chopped in small pieces to it. Now mix everything well and add 1 tbsp curd + 1 cup warm milk and then let it set overnight and next day morning once its set put it in refrigerator and serve chilled!
Try it with mangoes and strawberries. (If trying with pineapple using canned pineapple instead of fresh)
And curd obviously gives you the other variations like chaas(buttermilk), lassi, etc..
10. Poha, rawa(suji), sabudana(tapioca) - serves great as breakfast, snack or starters or even desserts.
Hope these tips help you building your kitchen!!!
Will keep posting more blogs on this topic till then all the best with your cooking!!!

- beti bani biwi aur bahu aur maa!!!
Amrutha Langs

Tuesday, November 16, 2010


Kashmiri mutton
The photos attached are from my granny's cook book (mom's mom) ..
She used to maintain this diary wherever she travelled. My granny along with my grand-dad used to stay in Kashmir, as my Grand-dad was posted there as an Architect,he did work for the army as well.. They have stayed in Kashmir for around 10 years.
I've grown up listening to their wonderful tales n stories from Kashmir - the paradise (as they used to refer)
My granny has a whole section of Kashmiri recipes noted in her diary. When I got hold of her diary, I was amazed by the fact, she wrote recipes along with some stories revolving around that recipe.
I think my blogging of recipes has come genetically to me through her...
Anywayz, today the recipe that I'm gonna share with you all is a recipe from my Granny's book -
An authentic Kashmiri Mutton recipe..

For Kashmiri Mutton, you will need:
1 kg mutton (diced)
4 tbsp oil
2 bay leaf
1 small stick of cinnamon
2 green chillies (slit length wise)
1 cup onion (chopped-thin sliced length wise)
1 cup tomatoes (chopped)
1/2 cup carrots (chopped)
1/2 cup french beans (chopped)
1/2 cup green peas (fresh)
1/2 cup potatoes (chopped)
(All veggies should be chopped into squares- try to keep the size same)
Salt to taste (1tsp)
For marination:
1/2 cup yogurt (fresh dahi)
2 tbsp ginger paste
1 tbsp garlic paste
2 tbsp lime juice
2 tbsp tomato puree
Salt to taste (1tsp)
1 tsp haldi (turmeric powder)
1 tsp red chilly powder
1 tsp regular masala
2 tbsp oil
2 tbsp kashmiri red chilly paste (to make this paste- soak kashmiri red chillies with a small pinch of salt and water for a while then grind them into a fine paste-you can store this paste in refrigerator for 15 days)
Freshly pounded masala
(For this masala- take 2tbsp each of - coriander seeds, cumin seeds, 1 small cinnamon stick, 2 cloves, 2 dry red chilles, 1/2 tsp anise, 4 peppercorns - roast all these masalas dry in a pan with some sea-salt / regular salt and then pound them or simply grind into a fine powder)

Firstly marinate the mutton pieces with all the ingredients mentioned (marination ingredients as mentioned above)
And keep it aside for an hour.
In a vessel, take some oil and add the bay leaf, cinnamon, green chillies and then saute the onions till golden brown
Then add the marrinated meat (mutton) into it. Cook for long until meat is tender.
Also add all the veggies one-by-one. First the tomatoes, carrots, then french beans, potatoes, and peas.
Now cook everything together till all the veggies and mutton are cooked and tender!
Add freshly chopped coriander before serving and serve hot with steamed rice or with kadak roti or kadak pav!!!

"Taarif karuu kya uuski jisne tumhe banaya!!!"
Note my words:
People will be singing this to the mutton after eating it!!! ;-) :-)
-Amrutha Langs

GUAVA PICKLE n exploring Guava

Guava Pickle

This pickle will surely add a new flavour to your everyday meals - Something different !!!

For GUAVA PICKLE, you will need:

2 guavas (chopped into small pieces)
1 cup jaggery (grated)
4 tbsp pickle masala (achaar masala)
1 tbsp raai (mustard seeds)
1 tsp hing
1 tsp methi (fenugreek seeds)
1 tsp jeera (cumin seeds)
1 tbsp oil
1 tsp salt


Mix the guava pieces with the pickle masala and salt and keep it aside.

Meanwhile, in a saucepan, take some oil, add raai, methi, jeera, hing and then add the guava pieces to it.

Let the guava become soft then add the jaggery. Cook for a while.

Serve hot with rotis or phulkas.

Once cooled it can be stored in an air-tight container in refrigerator for 5-6 days.

Exploring Guava...
Pink Guava Fritters:
1cup rice flour (better tempura flour)
2tbsp caster sugar
3/4cup chilled water
4 pink guavas
oil for deep frying
icing sugar for dusting
caramel sauce to serve as a dip or drizzle over it.

Whisk together the flour, sugar, water n let it rest for 15 to 20mins.
cut Guava wedges, remove the seeds.
Dip the wedges in the batter and deep fry until golden n crisp.
Dust icing sugar over it and serve hot with the caramel sauce

Pink Guava Sauce (can be used for grilling or BBQ Chicken or fried potato wedges)

2 pureed and strained Pink Guavas
2cups tomato puree
1/2 cup tomato ketchup
1 roughly chopped onion
2 cloves of garlic
1tbsp smoked paprika
1 tbsp curry powder or mixed masala
2tbsp honey
2tbsp brown sugar
1tsp chilly powder
2tbsp worcestershire sauce
a tiny dash of tabasco
salt to taste

blend all the ingredients to form a smooth paste, then cook on low flame in a pan for about 15mins, and let it cool before storing in a jar.

Happy Cooking
-Amrutha Langs


Amboshi che lonche

Well its not something out of this world .. Its a typical maharashtrian pickle.

Amboshi means dried raw mango pieces. You get it in market.
When raw mangoes or mangoes are not available amboshi is used to make pickles.
Lonche means pickle.

You will need:

200 gms (approx. 2 cups) amboshi (dried raw mangoes)
1 cup jaggery
3/4 cup water
1 tbsp salt
2 tbsp red chilly powder
4 tbsp pickle masala (achaar masala)
4 tbsp oil (for tadka)
1 tsp raai (mustard seeds)
1 tbsp methi (fenugreek seeds)
1 tsp hing


Soak 'amboshi' in some water for about 1 hour, it should soften by then.

Once it softens make small pieces.
Mix the red chilly powder, achaar masala and salt and mix it with the amboshi pieces.

Meanwhile, make one string consistency syrup with jaggery and water.

Now mix the amboshi mixture with jaggery syrup.

In a small pan take oil,heat the oil then add methi, raai, hing and let it cool. Now add this mixture to the amboshi-jaggery mixture.

Let it cool completely then store in an air-tight container.

Lasts for months. And with time it becomes softer and tastes even better.

Cherish this pickle with roti, samosas, parathas, dosas and almost with any indian meal.

Add that little zing to your food!
-Amrutha Langs


Butter Garlic Naan!!!

The all time fav butter garlic naan for you .. ever tried making at home...
the next time you crave for it, dont run to the dhaba, instead use this recipe.

You will need :
4 cup maida
20 cloves of garlic made into a fine paste
More 10 cloves of garlic finely chopped
5 tbsp butter
1 tsp baking powder
1/2 tsp soda bi carbonate
2 tsp sugar
1 egg (optional)
1 cup milk
2 tbsp yogurt
2 tbsp oil
Salt to taste
4 tbsp coriander and pudina (mint leaves) chopped


Sieve maida, baking powder, soda-bi-carbonate, salt together.

In a bowl mix together - garlic paste, oil, sugar, yogurt, egg, milk and then add this mixture to the maida.

Knead it into a soft dough.
Make small equal sized balls and roll out / with hands give it a naan shape .

Meanwhile mix chopped garlic, coriander, pudina with butter and apply it on top of the naan and then put it in tandoor or on tava (pan) and roast from both sides.

Put some more butter just before serving!

Special tip: Be generous with butter!!! ;)

Happy Eating
Amrutha Langs

Sunday, November 14, 2010

World Classics : CHILE CON QUESO

chile con queso !
Its a Mexican dish adopted by Americans and is made with lot of variations.
It's a dip served with tortilla chips.

For CHILE CON QUESO you will need:
3 tbsp oil
3 tbsp butter
1 cup thinly sliced onion
1 cup thinly sliced tomatoes
1/2 cup milk
1 cup grated cheese
2-3 tbsp water
5-6 green chillies (de seeded and cut into strips)
Salt and Pepper to taste


In a pan, take some butter and oil and then add the onions, saute till they are translucent, now add the tomatoes.
Once cooked add the chillies.

Now slowly add milk to the mixture and water if required. Add salt and pepper and cook stirring it constantly.

Remember you are making a dip for tortillas so the mixture shouldn't be runny, it should be thick and cheesy.

Finally add the cheese and cook until the cheese melts.

Serve with tortilla chips or try having it with any salty biscuits / crackers !

Amrutha Langs

World Classics : Coconut and Coriander Soup

Thai style Coconut and Coriander Soup

2 cups coconut milk
1 cup stalk (veg/non-veg)
1 tbsp galangal
1 stem of lemon grass (cut into 3 pieces)
2-3 kaffir lime leaves
2 thai chillies (or indian chillies)
1 cup pieces of boneless chicken
1 tsp salt
1 tbsp fish sauce
1 tsp sugar
2 tsp lime juice
2 tbsp coriander leaves chopped
1 tbsp butter/oil

On a saucepan, get the chicken cooked by adding some oil/butter and a pinch of salt to it.

Add all the spices and sauces to the chicken once its cooked.

Meanwhile mix the coconut milk with the stalk and bring it to a boil, stirring constantly.

Now add the boiled coconut milk mixture to the cooked chicken slowly.

Put the chopped coriander to it.
And let it simmer for two minutes.
Serve hot!!!

This soup can be made using the ready thai mix of spices.

Vegan's can drop chicken and just enjoy the coconut milk and coriander flavour with the thai spices.

Try sipping on this soup when you are having cold.. It's soooo soothing !!!

Happy Slurrppping
Amrutha Langs

Friday, November 12, 2010

Instant Spanish Breakfast

Instant Spanish Sunday

Make you sunday morning yummy instantly.. try this spanish breakfast..

Spanish Eggs with Chorizo and Peppers

boil a handful or two of baby potatoes until nicely cooked. In a pan, take a lil bit of oil and add sliced onions, 2 red bell peppers (sliced and deseeded), about a long string or 150gms of chorizo disks (spanish spicy sausage). Sizzle until cooked and transfer to a plate, then to the same pan add the boiled baby potatoes (chopped into halves), once they get the color add the onion sausage mixture again and take out in serving plate.
make 4 eggs - sunny side up and serve on top of the chorizo mix..
serve hot with bread toast.

Wednesday, November 10, 2010

Prawn Pickle

Prawn Pickle

For Prawn Pickle you will need:
1 cup prawn (cleaned)
2 tbsp ginger (grated)
3 tbsp garlic (grated)
5-6 chillies(green)
5-6 tbsp lemon juice
10 tbsp pickle masala (achaar masala)
1 tsp turmeric powder
1 tsp hing
2 tbsp salt
1 tbsp mustard seeds (raai)
1/2 cup oil (for preserving the pickle)


Firstly wash, clean and pat dry the prawns. Then, marinate it for a while with little salt, lime juice, ginger, garlic (don't use all of it).

Now, in a kadhai take about 2 tbsp oil, put mustard seeds, chillies, hing, turmeric powder and the marinated prawns. Saute it nicely until all the juices in the prawn dry out.

Then let it cool down and add achaar masala and all the remaining ginger, garlic, salt to it and mix well. Keep this mixture in an air-tight bottle.

Meanwhile, take the oil and add remaining mustard seeds, hing and let this tadka cool down completely.

Once the prepared tadka has cooled down completely add it to the prawn mixture in the bottle.

This pickle can be preserved in an air-tight bottle/jar, in refrigerator for 20-25 days!

Enjoy this yummy pickle with puris, chapati, rice .. Anything...

my take: serve it as a dip with trotillas or french fries

Amrutha Langs

Diwali Special : crispy potato chiwda

Crispy Potato Chiwda

You will need big potatoes, cashews, peanuts, kishmish, salt, sugar, black pepper powder,green chillies.

(I haven't given proportion, as it can be adjusted according to your taste buds.. If you love dry fruits add some more of them!)

Take big potatoes wash, dry and then grate these potatoes over a cheese grater. You should get small noodle kind of texture.

Now put these grated potatoes into water and after removing them from water spread it over a cloth and pat dry.

Now deep fry these over medium to high flame (do not let the colour change while frying - try and maintain the goldeny white colour)

Take them out over newspaper add salt, sugar, black pepper powder to it an mix well.
(Instead of black pepper powder, you can use red chilly powder)

Meanwhile deep fry cashews, peanuts, kishmish, chillies (all seperately) and keep them aside.

Now mix everything together and store in an air-tight container!

Serve as a tea-time snack.

Try adding this to your upma or batata bhaji!

-Amrutha Langs

Tuesday, November 9, 2010

Photographs of Diwali Decoration

Here are some of my Diwali Decoration Photographs :

- Amrutha Langs

Sent on my BlackBerry® from Vodafone


CORNFLAKES CHIWDA (spicy cornflakes)

You will need:
250 gms cornflakes (plain)
1 cup peanuts
1 cup coconut slices (dry coconut)
1/2 cup kishmish
1/2 cup cashews
4-5 green chillies (cut into pieces)
1 tbsp garam masala
A small pinch of hing & turmeric powder
1 tsp raai (mustard seeds)
3 tbsp sugar
3 tbsp oil
10 curry leaves
Salt to taste


In a big kadhai, take some oil (if you are using non-stick use 1 tbsp oil) and heat it, now go on adding all the ingredients one after the other in the following order :

Raai, chillies, hing, turmeric powder & curry leaves - let it settle, then add - coconut slices (small slices) let them turn golden, then peanuts - salt, sugar, garam masala.

Give it a nice stir, now add - cashews and kishmish.

Finally add the cornflakes give it a nice stir over high flame (taking care nothing at the bottom is burning)

Let it cool a bit, store in an air-tight container.

-Amrutha Langs


Instead of the regular diwali karanji, these are 2 variations in Karanji.. One with dates and the other dipped in sugar syrup. Try these..


You will need:
2 tbsp ghee
2 tbsp sugar
2 tbsp milk ( or more if needed)
2 cups maida
1/2 cup powdered sugar
1/2 cup dates (de-seeded, and chopped into very small pieces)
1/4 cup cashew powder

Mix ghee, sugar and add maida to it, now adding milk form a dough out of it.

Meanwhile, mix dates, cashew powder and sugar for the filling.

Now roll out small puris out of the (above mentioned) dough and add the dates filling into it.

Fold it into a karanji, seal the edges properly and deep fry them in ghee over medium flame.

Khajuri Karanji is ready !!

Pakatil Karanji

You will need:
11/2 cup maida
3/4 cup rawa
4 tbsp ghee (melted and hot)
A pinch of salt
2 tbsp milk
1 cup gulkand
1 cup dessicated coconut
3-4 tbsp cashews (finely chopped)
2 tbsp castor sugar
3 cups sugar and water for syrup


Knead a dough mixing maida, rawa, ghee, salt and milk. After 2 hours put this mixture in a food processor.

Meanwhile, mix gulkand, dessicated coconut, cashews, castor sugar and keep it ready for filling.

Now, roll out small puris out of the dough (above mentioned). Fill it with the coconut-gulkand filling and fold it into karanji. Seal the edges properly, and deep fry in ghee over medium flame.

Meanwhile, make sugar syrup of 2 strings consistency add a pinch of saffron and cardomom powder to it.

Dip the fried karanjis into this syrup and let it soak for about 10-15 mins, take them out and serve!

You can garnish them with rose petals!

(In the photograph you can see some of my creations: khajuri karanji and khawa-chocolates)

Happy Eating
Amrutha Langs


SHANKARPALE (sweet diamond biscuits)

You will need:
1 cup ghee
1 cup sugar
1 cup milk
1 cup maida (according to the milk proportion)
A small pinch of salt and baking powder


Boil milk and dissolve sugar in it.
In a big thali (plate) mix ghee with salt and baking powder and pour milk & sugar mixture in it.

Now go on adding maida, as much as the milk; ghee mixture can absorb. Till a soft but tough dough is formed.

Now roll out chapatis (rounds) out of it.
And then cut into diamonds.

Fry these diamonds in ghee on medium flame.

Shankarpale are ready!!!

ANARASE ( sweet crispy rounds)

Now-a-days, no one makes the dough for anarase at home, as it is a tedious process. For making the dough for anarase, you need to wash and dry the rice (grains) for 3 days then, grind it fine and sift the flour until fine flour is gained. Then you need to take grated jaggery, in the same proportion as the flour, then add some dahi (yogurt - fresh and creamy) to it. And kneed a dough adding 2 tbsp ghee. Then keep this dough aside for 4 days and then the dough is ready for making anarase...

Uff! Tedious isn't it!! Hmmm..

Instead get a ready anarse dough from a good shop and then follow the following process...

You will need:
Ready anarse mix (dough)
Ghee for frying


Roll out small puris out of the dough and spread and press some khaskhas over it.

Meanwhile heat ghee for frying in a kadhai.

Now deep fry the anarase on medium flame, but do not turn over the anarase .. The side with khaskhas should always be up and never be turned over.

Anarase are ready to be served!

(In the photographs you can see my creations : Shankarpale, Anarase, Mysore Pak)

Amrutha Langs

Wednesday, November 3, 2010

Recipe no: 11,12,13,14,15 (coming soon)

Heyyy guys,

Wish you all a very happy diwali!

And if you all were wondering, where I was for so many days? And where is the blog?

Well, I was a bit busy with diwali preparations at home..

I've got some fantastic recipes for this occasion, just give me a day, I'm gonna put them all with the photographs ...

Btw, thanks for the tremendous response, I'm glad that you all are enjoying the recipes..

Dear Shreya and Pallavi,
All the best with mysore pak and do let me know, how it has turned out. ( A special tip for you all : while making mysore pak , you can use lesser ghee than what has been mentioned by me, infact my mom makes it with lesser ghee and the outcome is equally good, in fact better ;) :)

Anywayz, I'll soon put my diwali preperation, decoration and food photos... Just wait a bit!!

Till then take care, stay healthy!!!
Have a Safe, Sparkling, Healthy, Eco-friendly, Happy & Prosperous Diwali!

Amrutha Langs

Sent on my BlackBerry® from Vodafone