Add Colors on Independence day with Chicken Dopiaza

Hey pals! How are you doing? Hope you have enjoyed my vegetarian recipe, Dal Makhni (Black Lentils, Red Kidney Beans and Indian Spices Gravy). India is not only popular because of it’s vegetarian recipes but non-vegetarian delights equally rule over the heart of millions. I am preparing Chicken Dopiaza today, wherein Hindi language “Do” means two and “piaza” means onion. Nevertheless Chicken Dopiaza is all about the rich chicken gravy with prominent flavors of onions. Not only this but “Lamb Dopiaza” is one of the most demanded curries in Indian homes and restaurants. I have used Garam Masala (Indian Powdered Ready-made Spices) here. It is available on general stores pretty easily. I also have a remedy for it if it isn’t available.

Spicy Chicken Do Pyaza!
Spicy Chicken Do Pyaza!

Garam masala is powdered mixture of black peppercorns, cloves, cinnamon, nutmeg and mace, black and green cardamom pods, bay leaf and cumin seeds. Hence you can prepare it easily at home to enjoy real flavors of any spicy Indian recipe. I have already kept a bottle at my home, you don’t require grinding these ingredients each time. Just like Dal Makhni, this recipe is best paired with Naan (oven baked flatbread), lacha parantha (multi-layered fried North Indian flatbread) or steamed rice, if you are a rice eater just like me. I also like pairing it with Dry Fruit Fried Rice or Kashmiri Pulao. You must try this recipe also, rice lovers are gonna love it, I can bet. Let’s add some more colors and spice on the India’s Independence day with “Chicken Dopiaza”.


4 diced Onions,

1 teaspoon Salt,

8 Chicken Thighs,

2 chopped Tomatoes,

4 tablespoons Yoghurt,

3 chopped Garlic Cloves,

½ tablespoon Chilli Powder,

1 tablespoon of Mustard Oil,

1 teaspoon ground Turmeric,

½ tablespoon Garam Masala,

1 tablespoon Coriander Seeds,

1 1/2 tablespoons grated Ginger,

1 tablespoon Cumin Seeds Powder.

Preparation Method:-

  1. Blend onions, ginger and garlic. Set aside. Take a pan and heat oil. Put in the sliced onions and fry until golden brown. Remove the onions and set aside.

  2. Remove pan from the heat. Add the blended onion paste. Place the pan back on heat. Keep stirring the paste for 3 minutes, till it turns golden brown.

  3. Add coriander, cumin, turmeric plus chilli powder. Stir well. Add in two tablespoon of yogurt. Mix well. Add chicken. Stir for a minute. Let chicken be well coated with the spicy mixture in the pan.

  4. Add in tomatoes and salt. Stir thoroughly. Cover and simmer for 20 minutes. Sprinkle over garam masala and fried onions. Cook till the chicken is completely cooked.

  5. Serve with naan, lacha parantha or steamed rice.

Happy Independence Day!
Happy Independence Day!

Happy Independence Day!


Celebrate Independence Day with Dal Makhni

15 August plays very important role for Indians. Overthrowing colonial British rule led to India’s tryst with destiny, which was a major speech delivered by Jawaharlal Nehru, the first Prime Minister of India. Independence day is also celebrated in New York and other major cities in US. It is observed that more than 50,000 Indians showcase and enjoy the colors of their cultural extravaganza in New York City wherein dance performances are among the highlights of the programme. The atmosphere is nevertheless charged with vibrancy and festive spirit of Indian culture. If such is the spirit of Indians in US, imagine the celebration throughout India.

Dal Makhni
Dal Makhni

We may not be present there but we can definitely taste popular delicacy of India and cheers for Indians. So let’s prepare Dal Makhni or Daal Makhni. To add onto this, I am very fond of Indian recipes. Hope you have tried Traditional Rajasthani red meat recipe. Dal Makhni is a spicy and heavy vegetarian recipe prepared of black lentil, red kidney beans, butter, heavy cream and lots of Indian spices. It is best paired with Naan (oven baked flatbread), lacha parantha (multi-layered fried North Indian flatbread) or plain boiled rice, if you are a rice eater just like me.

Dal Makhni (Black Lentils, Red Kidney Beans and Indian Spices Gravy)


4 cups Water,

Salt as required,

1 chopped Onion,

2 chopped Tomatoes,

6 cloves minced Garlic,

1 tablespoon Salted Butter,

1 teaspoon Cumin Powder,

½ teaspoon Turmeric Powder,

½ teaspoon Red Chili Powder,

3 tablespoons Full Fat Cream,

1 tablespoon shredded Ginger,

½ cup Red Kidney Beans (Rajma),

1 cup Whole Black Gram (Urad dal),

3 tablespoons Clarified butter (Ghee),

1 tablespoon Garam Masala (Indian Powdered Ready-made Spices).

Preparation Method:-

  1. Soak whole black lentils and red kidney beans overnight. Take a pressure cooker. Add all the ingredients with water.

  2. Pressure cook with 15 whistles. Let the cooker cool. Check if the lentils are cooked. Check by mashing them up with spoon. They must easily mash.

  3. If not cooked thoroughly, again pressure cook for 3 whistles more with 2 cups of water. Now again open the cooker, after cooling. Let the dal simmer in the cooker for 15 minutes. By this time, you achieve smooth and creamy consistency.

  4. Add one tablespoon of cream if desired. Simmer for 5 minutes more. Add on salted butter while serving.

  5. Serve with Naan, Lacha Patantha or Steamed Rice.

Happy Independence Day!
Happy Independence Day!

Happy Independence Day!

Happy Diwali with Indian Rice Pudding

Here comes the biggest Indian festival, Diwali. This year Diwali is falling on October 23, 2014. Diwali is not only celebrated in India, but Nepal, Sri Lanka, Trinidad and Tobago, Suriname, Malaysia, Singapore, Myanmar, Mauritius, Guyana and Fiji. This festival symbolizes victory of good over evil. On Diwali, people lighten up their houses with earthen lamps and candles.

A special prayer is dedicated to Goddess Lakshmi, the giver of wealth and prosperity. Firework follows immediately after the evening prayer. Gifts are exchanged between the friends and family. And as I always say, any festival is incomplete without food, especially the yummy dessert recipes. So let’s welcome Diwali with great pomp and show. I’m making kheer, the authentic Indian rice pudding. So jump with yummzz :P.

Indian Rice Pudding
Indian Rice Pudding


2 tablespoons Sugar,

1 1/2 cup Cooked Rice,

2 cups Full Cream Milk,

3 teaspoons Clarified butter,

1/2 tablespoon chopped Almonds,

1 Pinch teaspoon Nutmeg Powder,

1/2 tablespoon chopped Pistachios,

1/3 cup Sweetened Condensed Milk,

1/2 tablespoon chopped Cashew nuts.

Preparation Method:-

1. Heat 1 teaspoon of clarified butter in a heavy bottomed pan. Roast cashew nuts, pistachios and almonds until light brown for a minute. Transfer the nuts to a plate.

2. Place milk, condensed milk, sugar and cooked rice in the same pan. Stir continuously and cook until milk is absorbed. The mixture must be medium thick. It will take approximately 15 minutes on low flame.

3. Add in it nutmeg powder, 2 teaspoons of clarified butter and mix well. Transfer prepared kheer to a serving bowl. Garnish with roasted nuts. Serve hot or cold!

Enjoy on Diwali!
Enjoy on Diwali!

Happy Diwali!

Celebrate Independence Day with Indian Street Food

Dahi Vada
Dahi Vada

The best way to celebrate any festival of a country is through its street food. Let’s check out how Indians come down on the streets to celebrate with loud music, dance, colorful parades and Indian Street Food. I love Indian Food ❤ ❤

Pakora, Dosa and Chaat
Pakora, Dosa and Chaat

Pakoras – Pakoras are Indian fritters, originated from Uttar Pradesh, that are made up of gram flour. These are crisp and fried snacks made up of different vegetables like potatoes, onion, spinach, mix-veg etc. The filling may also consist of bread, cottage cheese slices etc. The gram flour batter includes chopped green chillies, salt, pepper, turmeric, garlic paste, hot Indian spices etc. Nevertheless, it is considered as one of the best street foods or finger food and makes great party appetizers as well. Any big or small get together is incomplete without pakoras. It can be paired with tomato chutney (Indian homemade sauce) or green chilly chutney.

Dosa – Dosa is another street food that has originated from South India. Dosa is an Indian pancake or crispy savory fermented crepe. It is made up of rice and black lentils batter. The stuffing may consist of spicy potato mixture, onion mixture, cottage cheese mixture or combinations of two or more mixtures put together, the thought makes me feel hungry :P. Dosa is paired with two types of chutneys, coconut-herb chutney or peanut chutney. Though the recipe is popular in South India, with time it has gained popularity throughout India. Indian restaurants in abroad do serve Dosa, which is loved by many local people out there.

Chaat – Chaat is a crispy, sweet and sour snacks made up of round flat and crisp flour fritters. This is accompanied by beaten curd, boiled sliced potatoes and special tamarind sauce, green chilli sauce, Indian tomato sauce. There are various combination of chaat such as ‎Papdi chaat, Samosa Chaat, Spicy sweet Corn Chaat , Aloo Chana Chaat etc. I have described Papdi chaat here. Special chaat masala(mixture of Indian spices) is sprinkled over sauces and curd. Though the origin is Uttar Pradesh, the hawkers and vendors have stalls throughout India, Pakistan, Nepal and Bangladesh.

Tikki, Kachori and Dahi Vada
Tikki, Kachori and Dahi Vada

Aloo Tikki – Aloo stands for potato and tikki means small cutlet. The crisp potato cutlets are pan-fried or deep fried and served with the topping same as that of chaat. Though this recipe is famous in North India, it is loved by people throughout the country.

Kachori – Kachori is puffed up and flaky from outside and hollow from inside. In this, the filling sticks to the crust of the fritter from inside. The dough is made up of hard wheat flour. There are various types of kachori like peas kachori, potato kachori, onion kachori etc. It is served with different types of spicy Indian chutneys.

Dahi Vada – Vada is a soft, fried lentil dumpling. These dumplings are dipped in beaten curd(dahi) and topped with Indian hot spices and different chutneys especially tamarind chutney. They are very popular in marriage parties in India.

Samosa, Pav Bhaji and Pani-puri
Samosa, Pav Bhaji and Pani-puri

Samosa – Samosa is fried pastry made up of refined flour. These are triangular in shape. The fillings consists of spicy potato mixture, basically. The mixture is accompanied by boiled peas and cottage cheese bits. The filling may vary from region to region. It may consist of cottage cheese entirely or ground lamb, ground beef or ground chicken etc. The super crispy treat is accompanied by Indian chutneys, especially tamarind and green chilly chutney.

Pav Bhaji – Pav means bread and bhaji means vegetables. Hence pav bhaji includes spicy vegetable blend in tomato gravy. It is served with pav (Indian buns). Pav bhaji is topped with lotto butter. It is basically a Maharashtrian fast food dish, but has again gained popularity all over India, just as other popular Indian street food.

Panipuri – The more you describe, the more hungry you feel. Panipuri consists of a round, hollow hard puri (small hard wheat flour fritter), crisp and filled with a mixture of flavored water (“pani”), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is generally small enough to fit completely into one’s mouth. It is famous throughout India, though the taste varies from  region to region.

Happy Independence Day
Happy Independence Day

Happy Independence Day!

Celebrate Independence Day with Chole Bhature

India celebrates Independence Day each year on August 15. The country became an independent nation on August 15, 1947. This is a gazetted holiday. The day is observed with flag-hoisting ceremonies, parades and cultural events from different parts of the country. People display national flag on their attires, homes, vehicles, accessories etc. People listen to the patriotic song, watch the patriotic movies, parades on television with the family and friends. Though entire India suffered, North India was in great turmoil, even after independence and contributed a lot for the nation. The land includes freedom fighters like Bhagat Singh, Shivaram Rajguru, and Sukhdev Thapar. So today I’m presenting a popular Punjabi Recipe, called Chole Bhature before you, which is popular in India as well as abroad. Chole are spicy curried chickpeas. Bhature is fried bread. In this recipe, we use a special type of spice powder called chole masala, that consists of bay leaf, cumin, coriander seeds, cloves, mustard seeds, red chillies, peppercorns and pomegranate seeds.

Chole Bhature
Chole Bhature

For Chole:-

Salt to taste,

2 tablespoons oil,

2 cloves grated Garlic,

1 finely chopped  Onion,

50 grams grated Ginger,

2 teaspoons Chilli powder,

2 teaspoons Chole masala,

2 cups Tomato paste,

1/2 teaspoon Cumin seeds,

1/4 teaspoon Turmeric powder,

1 tablespoon Coriander powder.

2 teaspoons dried Mango powder,

1 cup white Chickpeas (soaked overnight),

1 teaspoon Tea leaves (tied in a muslin cloth).

For Bhature

Salt to taste,

1/2 cup Plain flour,

Oil for deep-frying,

1 1/2 teaspoon Oil,

1/2 cup Potatoes, boiled and grated.

Masala Chana
Masala Chana

Preparation Method:-

For Chickpeas Curry:-

1. Pressure cook the chickpeas with the tea bag for 3 whistles, until they are soft . Drain and keep aside. Discard the tea bag.

2. Heat the oil in a pan. Add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic. Saute till the onions are golden brown. Add tomato paste and cook till the oil starts separating itself. This indicates the mixture is ready

3. Add the chole masala, and all other spices and saute for another minute on slow heat. Add the chickpeas with 1 cup of water and mix well. Simmer for 15 minutes. Serve with bhaturas and onion with lemon wedges.


For Bhature:-

1. Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water. Knead the dough very well till it is smooth. Cover with a wet muslin cloth and rest the dough for 10 minutes.

2. Divide the dough into 4 equal parts and roll out into circles. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown. Enjoy the treat!!

Happy Independence Day
Happy Independence Day

Happy Independence Day!

Happy Raksha Bandhan with Indian Desserts

Raksha Bandhan or Rakhi is one of the most important Hindu festival. This year it is falling on August 10, 2014. It is a bond of protection. It is a ceremony that includes tying of sacred thread (now-a-days fancy ones), on the wrist. Sisters tie this thread on their brother’s hand signifying eternal bond of love and the promise to protect them throughout their life. According to Hindu mythology, Indrani, the wife of Lord Indra started this practice. Lord Indra had lost his kingdom when he had a fight against the demons. Lord Vishnu advised Indrani to recite sacred prayers and tie a sacred thread around her husband’s wrist, and as she did so, Lord Indra defeated the demons and got back the throne. Rakhee signifies protecting the weak. Raksha Bandhan is accompanied by number of Indian desserts and sweets like ladoos, gulabjamun, barfi, rasgulla etc. Here, I present before you tasty Indian Desserts.

Gulab Jamun
Gulab Jamun

Gulab Jamun – Gulab Jamun are dumplings made up of thickened or reduced milk that is soaked in rose flavored sugar syrup.


3 cups Sugar,

6 cups Water,

1 cup Double cream,

3 cups Powdered milk,

1 1/2 cups All purpose flour,

2 Tablespoons Rose water,

Sunflower oil for deep frying,

1 1/2 Teaspoon Baking powder,

1 Tablespoon Cardamom powder.

Preparation Method:-

1. Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn-off the flame and add the cardamom powder and rose water. Mix well and keep aside. Mix the milk powder, all purpose flour and baking powder, well. Add a little of the thickened cream at a time to them and knead to make a dough that is medium soft but not sticky. Don’t use all the cream.

2. Make small balls of dough with the palm. Heat the oil for deep frying in a wide pan on a medium flame. Fry the dumplings, stirring often to brown completely. Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside.

3. When cooked, drain, remove the dumplings from the oil and transfer immediately into the sugar syrup. Repeat this till all the dumplings are cooked and added to the syrup.

4. Allow the dumplings to soak in the syrup for 2 hours before serving. Serve with ice-cream or condensed milk!


Rasmalai – Rasmalai is another popular Indian dessert that is prepared from Indian cottage cheese. Ras stands for juice and malai means cream. Rasmalai means the spongy cottage cheese balls soaked in goodness of rich saffron flavored creamy cool milk. First of all, the milk made thick on slow heat, stirring it again and again with strands of saffron and sugar. Then the already prepared spongy cottage cheese balls are thrown in the milk, allowing it to soak the milk but not completely. It is garnished with slivered pistachio and cashew nuts. It is served either cold or at room temperature.

Happy Raksha Bandhan!
Happy Raksha Bandhan!

Happy Raksha Bandhan!

Jagannath Ratha Yatra with Vegan Recipes

Ratha Yatra is AKA Roth Jatra or Chariot Festival. This is a famous Hindu Festival, and originated in Puri (Orissa). Ratha means Chariot and Yatra means journey. It marks annual journey of divinity in form of idols (Jagannath, Balarama, and Subhadra) to their aunt’s home. Ratha Yatra has gained popularity in famous cities of the world since 1968 because of ISKCON Hare Krishna movement. This festival is celebrated with great pomp and show in more than 100 cities including Dublin, Belfast, Birmingham, New York, Singapore, Toronto, Antwerp, Kuala Lumpur, Los Angeles, London, Bath, Melbourne, Montreal, Paris and Mexico. It is also celebrated in Bangladesh.

Dalma Recipe
Dalma Recipe

Well, hope you liked my blog, Indian meat recipes. My sister and her family went to India during this festival. They are very fond of Indian food. They participated in Ratha Yatra and also drew the wheel from Puri Temple to the sea. She found it very exciting doing the Hindu rituals and also wore saree (Indian culture dress) on the auspicious occasion, how lovely she looked in it. She loves Indian cuisine, just like me and taught she two yummy vegan recipes from East India. Dalma is the traditional Oriya lentil recipe. Khatta is a sweet and sour compote. The specialty of these recipe is that here we use panch phoron. Panch phoron consists of equal quantity of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed.

Dalma (Lentils Curry)

Ingredients (Serving – 6)

Salt as required,

4 pieces long beans (1’ cut),

1 large diced Potato,

2 large diced Tomatoes,

2 pieces Dry red chillies,

1 medium diced Radish,

4 large diced Colocasia,

100 grams diced Jackfruit,

1 tablespoon Cooking oil,

½ cup yellow pigeon peas,

½ teaspoon Turmeric powder,

1 medium diced Raw banana,

2 medium diced Pointed gourd,

1 tablespoon Panch phoron,

3 tablespoons Grated fresh coconut.

Preparation Method:-

1. Pressure cook the vegetables with lentils, salt, and turmeric. Give it 2 whistles. Remove from heat. Wait till the steam is out. Add grated coconut into the pressure cooker, keep aside.

2. Heat oil in a large wok. When warm add to panch phoronand dry red chillies. Allow the spices to splutter. Add in the cooked vegetables and lentils.

3. Serve with rice and khatta (Sour accompaniment).

Khatta (Tangy Pulpy Tomato Sauce – Serving 6)

Khatta Recipe
Khatta Recipe


10 piece Dates,

Salt as required,

1 pinch Asafoetida,

100 grams Jaggery,

1 piece Dry red chilli,

1 tablespoon Cooking oil,

Curry leaves as required,

8 medium size diced Tomatoes,

1 piece split Green chillies,

½ teaspoon Panch phoron.

1. In a large wok, heat oil. Add panch phoron, green chilli, dry red chilli, asafoetida, and curry leaves. Add the tomato, dates and jaggery. Cook till ingredients are blended and soft.

2. Add one cup water and simmer for 5 minutes. Khatta is ready to be served. Enjoy with Dalma and boiled rice.

Happy Ratha Yatra!!

Happy Holi With Malpua

The highlight of Holi certainly begins with Rabri and Malpua. Hope you liked the delicious rabri recipe that we shared last time. Malapua is a popular sweet served on the religious festival, Holi. Malapua is an pancake served as a dessert or a snack. Let’s have a look at this sumptuous Indian dessert.

Yummy Malpua
Yummy Malpua

For the Syrup:-

1 cup sugar,

1 cup water,

Saffron strands,

1/2 tsp cardamom powder.

For the Malpua:-

500 gms all purpose flour,

1/2 tsp baking powder,

400 gms sweetened condensed milk,

Slivered almonds and pistachios to garnish,

Clarified butter.

Preparation Method:-

1. Mix milk and 1 cup of sugar in a thick-bottomed pan. Cook to reduce it to a fourth of its original volume while stirring frequently.

2. Remove it from the fire, allow cooling and then chill it in the refrigerator. Mix equal quantity of sugar and water in a pan. Boil it until a single-thread consistency is obtained.

3. Add cardamom powder, saffron threads and mix well. Keep it aside to use later. In a large mixing bowl, blend the condensed milk, flour and baking powder together to form a smooth batter.

4. Meanwhile heat enough clarified butter in a deep frying pan to cook the malpuas. Pour the batter into the clarified butter to form circles about 4 inch in diameter.

5. Cook till golden brown. Remove from the clarified butter and put directly into the sugar syrup. Remove after 3 minutes and drain on a wire rack.

6. Now to serve, place 2 malpuas in a plate, spoon rabri over them and garnish with slivered nuts.

Happy Holi....
Happy Holi!!!

Enjoy Holi with delectable malpua!!

The Desert Festival and Dal Baati Churma

The Desert Festival is one of the major festivals celebrated in Jaisalmer, Rajasthan (India). It falls in the month of January or February. This year the festival was held from 12th February to 14th February. The zest of the festival is to bring out rich culture and heritage of the beautiful state, Rajasthan. The major attractions of the fest are Rajasthani folk dance, snake charmers, puppeteers, acrobats, camel dance, polo, camel race and other local performances. The dance and drama reflects heroism, romance and tragedy of the folk heroes. As any festival is incomplete without food, Rajasthani food is incomplete without the traditional dal baati churma, the perfect Indian food. Panchmel dal is the grams curry. Baatis are small, flaky, round breads that are baked over firewood. Churma is the traditional dessert of Rajasthani. Here is the sumptuous recipe to delight you.

Desert festival
Desert festival


For the Panchmel Dal:-

1/3 cup split Bengal gram,

1/3 cup pigeon peas gram,

1/3 cup split green gram,

1 tbsp split black lentils,

1 tbsp whole green gram,

3 tsp chilli powder,

1/4 tsp turmeric powder,

1 tsp coriander powder,

1/2 tsp hot spice,

3 cloves,

2 bay leaves,

1 tsp cumin seeds,

2 green chillies,

1 pinch of asafoetida,

2 tsp dried mango powder,

2 tsp tamarind pulp,

3 tbsp clarified butter,

salt to taste

For Baatis (10):-

1 cup whole wheat flour,

1/2 cup semolina,

2 tbsp Bengal gram flour,

8 tbsp milk,

4 tbsp melted clarified butter,

salt to taste

Dal Baati Churma
Dal Baati Churma

Preparation method:-

For the panchmel dal:-

1. Clean and wash the dals (grams and lentils) and add 4 cups of water. Pressure cook for 3 whistles or till the dal is cooked.

2. In a bowl, combine the chilli powder, turmeric powder, coriander powder, hot spice with 3 tablespoons of water and mix well. Keep aside.

3. Heat the clarified butter in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida.

4. When the cumin seeds crackle, add the prepared masala paste and saute for 1 to 2 minutes. Add the cooked dals, amchur, tamarind pulp and salt and simmer for 7 minutes.

5. Adjust the consistency of the dal before serving and if required by adding some boiled water.

 For the baatis:-

1. Mix all the ingredients and knead into a firm dough. Knead well for 7 minutes. Divide the dough into 10 equal portions and shape each portion into an even sized round.

3. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati. Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 20 minutes over a high flame.

4. When the baatis are done, drain and keep aside. Heat a gas tandoor (Indian oven) and put the baatis on the grill of the tandoor. Cook them on a medium flame for 25 minutes.

5. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also. Arrange the baatis on a serving plate, break each baati into two pieces and pour melted clarified butter on the baatis.

For Churma:-

2 cups whole wheat flour,

4 tablespoons semolina,

1 cup clarified butter,

3/4 cup powdered sugar,

1/4 teaspoon green cardamom powder,

10 chopped cashew nuts,

10 chopped almonds,

10 chopped raisins

Milk as required

Preparation method:-

1. Mix flour and semolina in a bowl. Add half cup of melted clarified butter and mix well. Add milk as required and knead into a stiff dough.

2. Divide the dough into twelve lemon sized balls. Heat sufficient clarified butter in a wok and deep-fry the balls on medium heat, till they are well done.

3. Drain and place on an absorbent paper and cool. Coarsely grind the wheat balls in a mixer. Add powdered sugar, cardamom powder, cashew nuts, almonds and raisins and mix.

4. Serve churma with daal baati.

Tasty Churma
Tasty Churma

Enjoy the Desert Festival..

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