Tuesday, March 19, 2013

Pizza Puri


Refined flour - 1 cup
Semolina - 1 tblsp
Tomato Puree - 1/2 cup
Basil - 1 tsp
Oregano - 1 tsp
Black pepper powder - 1 tsp
Red chilly flakes - 1 tsp
Cheese - 1/2 cup
Red food color - 1/2 tsp
Oil for deep frying
Salt as per taste


1.  Mix the refined flour and semolina together.
2. Add tomato puree, basil, oregano, black pepper powder, red chilly flakes, red food color and salt as per taste to it. Knead it well. Make a dough and keep it aside covered for 1-2 hrs.

3. Meanwhile, in a bowl add grated cheese, black pepper powder and red chilly flakes. Mash it well to make a paste of it.
4. Take a small ball from the dough. Stuff mashed cheese in it.

5. Roll a medium sized puri from it. Do not make it very thin, it should be little thick.

6. Heat some oil for deep frying in a pan. Place each puri in it and fry them on medium flame for 1 minute on both sides.

7. Pizza flavoured puri is ready to eat. Serve  hot with any colddrink or juice of your choice.

Saturday, March 9, 2013

Haliv Ladoo (Garden Cress Seeds Ladoo)


Haliv (Garden cress seeds) - 1 cup
Fresh coconut - 1 no
Jaggery - 1 and 1/2 cup
Cocout water - 1 cup
Cardamon powder - 1 tsp


1. Clean the halivs properly. Remove all the small stones from it.
2. Break a cocunut and pour the water in a seperate glass and grate fresh coconut.
3. In a bowl, mix haliv, freshly grated cocnut and coconut water. Mix well, cover it and place aside for 2-3 hrs.

4. This will allow the haliv seeds (Garden cress seeds) to puff up.
5. In a pan add the above mixture and jaggery with it. Saute it till all the jaggery gets desolve. You donot need to add any butter or ghee in it as coconut oozes out its own oil.
6. Add cardamon powder. Once the mixutre forms a ball in the pan, switch off the gas. Let the mixture cool down for some time.
7. Make small size ladoos from it. Refrigarator them.
8. As these ladoos have fresh coconut in it, they dont last for many days. So finish them as eary as possible.