Sunday, February 28, 2010


Holi-the festival of colours, water, fun and joy. And when it comes to sweets, gujiya is the first thing that comes to one's mind in holi.
It's been long when we used to be at home on holi and mom used to make this special dish to savour on holi. Somehow, I never liked the gujiyas sold in the market. So this time I thought to try my hand on making it all by myself. Of course, it couldn't have been possible without my dear sister :)
Though making gujiyas does take time and effort, but the taste of this scrumptious dish is worth all the effort. Here's the recipe for the same :

Serves : 20-24 pieces

Ingredients :

1) 250 grams Maida
2) 1 Small Katori castor sugar
2) 5-6 tbl spoon refined oil
3) Half glass water
4) Few Raisins, finely chopped Almond, Chironji(Cudpahnut) and Cardamom
5) 200 grams Khoya
6) 2-3 spoons roasted Suji
7) 3 spoons grated coconut

Method :

1) Fry the khoya in a pan till golden brown.

2) Mix the fried khoya with sugar, suji, coconut, almonds, raisins, cardamom and chironji as shown below and set it aside.

2) Now take maida and keep putting some oil and mix it till the mixture starts showing out soft bubbles. Now add water and knead into a soft dough.(Tip: Once the dough starts leaving oil in your hand, it is ready to be used)

3) Roll out the kneaded dough into small chappatis (Tip : Keep the sides a little thinner than the centre)

4) Divide the dough into small balls and roll each ball into a small round of 4 inch diameter. Fill half the chappati with the khoya mixture, fold it and seal the round with a little water. Decorate the ends by twisting the edges inwards as shown below:
Take care that the filling does not ooze out.

5) Now deep fry the gujiyas in oil on medium flame till golden brown (Tip : If the gujiyas are not sealed properly, they might open up while frying, so be careful if they open out, remove them immediately)

6) Take them out with a sieve type ladle and drain the oil completely.
Your gujiyas are ready to eat!!

Enjoy the gujiyas and wish you all a very happy Holi!!

Sunday, February 21, 2010

Mughlai Gobi

Serves : 4

Ingredients :

1 Cauliflower
3 medium size tomatoes
3 medium size onion
Finely chopped ginger
Finely chopped garlic
2 green chillis
5 tablespoon milk
Few cashewnuts (Keep it overnight in water and make a paste)
2 green cardamoms
1 piece broken cinnamon
4-5 cloves
1 tablespoon (each) cumin seeds, dhaniya powder, turmeric powder
Red chilli powder to taste
1/2 spoon sugar
4 tablespoon oil
Salt to taste
Fresh cream
Corriander leaves for garnishing

Method :

1) Roast cumin seeds, dhaniya powder, cardamom, cloves and cinnamon
2) Grind onion, green chilli, ginger and garlic to make a paste
3) Grind tomatoes to make a paste
4) Cut the cauliflower into each seperate florets along with the stem and boil it in water with some salt for about 7-8 mins
5) Remove the water from the cauliflower and wipe dry. Now take some oil in a pan and deep fry the florets till golden brown. Keep it seperate and prepare the gravy as below
6) Take some oil in a pan and put in the roasted spices. After 2 mins, add the onion paste in it and saute it for sometime.
7) Now add the tomato puree. Add turmeric powder, salt and red chilli powder. Mix well and fry for sometime till the oil and the gravy seperates.
8) Add the milk ,cream, cashewnut paste and sugar.
9) Reduce the flame and keep stirring it till you get a thick rich gravy
10) Now place the florets in the gravy so that the flower is touching the pan and the stem is up. Stuff in the gravy inside the florets and cover the pan for sometime.

Your dish is now ready
Garnish with fresh cream and corriander leaves.

Do try and let me know how it tasted :)

Happy Cooking!!