Mar 19

Aata (wheat flour) ka halwa

Daunting challenges like examination of your kids, headache complains, weakness, feeling tired due to study or physical activity; you will definitely go with mouthwatering delicacy and authentic Indian cuisine.

 Aata ka halwa (pudding) have rich amount of protein, iron and carbohydrates for instant energy. Your child becomes sharper, when you start their day with this at least two weeks regularly. This is the Dadi ma ka nuskha…


  • Aata: one and half cup
  • Sugar: 1 cup
  • Ghee: ½ cup
  • Green cardamom: 5-6 no.
  • Raisin: 1 tablespoon
  • Cashew nut: 8-10 no.
  • Almond:6-8 no.
  • Water: one and half cup


  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the cashew nut. Keep aside.
  3. Boil water along with sugar, and make sugar syrup. Keep aside.


  1. Heat ghee in a fry pan, add Aata.
  2. Roast Aata on medium low flame till it gets golden brown in color.
  3. Add cashew nut and raisin in it and fry for a minute.
  4. Add sugar syrup, stir to mix well.
  5. Let it cook for 5- 8 minutes on medium low flame.
  6. Stir it, lower the flame continue to cook till the halwa consistency come.
  7. Add cardamom powder, stir to mix well.
  8. Add one tablespoon of ghee to finish off.
  9. Transfer it to serving bowl and Garnish with dry fruits or as per your choice.
  10. Aata ka halwa (pudding) is ready to serve.
Aata (wheat flour) ka halwa
add Aata
Roast Aata on medium low flame
Add sugar syrup
Aata (wheat flour) ka halwa

Mar 19

Salted sattu drink (salted protein drink)

Sattu is grounded roasted black gram or chana; it is one of the most common nutritious homemade powders (flour). It is very popular in Bihar, Uttar Pradesh and eastern part of India.

Making chana ka sattu is a time taking process; I used here readymade sattu flour from Bihar.  If you don’t have, just grind the roasted chana dal to fine powder, sieve it and use it.

 In summer; sattu drink stall is available in every nuke and corner in Bihar. No need to cook. Just mix it with glass of water. ‘Salted sattu drink’ is a great hydrating and cooling drink for fitness freaks, a post workout protein kick. It is boon for us to fight summer and avoid dehydration, so bye-bye to heat stroke with this sattu recipe…

Consume it empty stomach for best result.


  • Sattu (roasted chana dal powder): 40-50 gm
  • Salt: ¼ teaspoon
  • Roasted cumin powder: 2 pinch
  • Dry mango powder: 2 pinch (optional)
  • Fresh lemon: 1 no. (As per your taste)
  • Fresh Mint/coriander leaf: (optional)
  • Water (Chilled): 300-400 ml.


  1. Take a pan, put sattu, salt, roasted cumin powder, dry mango powder and mix all properly along with water, stir and mix well so that no lumps formation.(if there is lumps, break that with spoon)
  2. Just before serving, add lemon juice as per your taste, pour in glasses and serve sattu drink.
  3. Decorate with fresh mint or coriander leaves.
Salted sattu drink (salted protein drink)
Take a pan, put sattu, salt, roasted cumin powder
Adding water
add lemon juice
pour in glasses
pour in glasses
Salted sattu drink (salted protein drink)

Mar 19

Murukku with refined flour (chakli)

Holi is at our doorstep: come and get ready to prepare traditional sweets and Namkeen. Murukku (chakli) is one of the oldest and traditional snacks, and all time favorite, especially in south India, now a day’s all over India, even in Japan too. There are many ways to prepare Murukku, but here one of my friends introduced me this recipe with very few basic ingredients, refined flour and split black gram.

Yes, come on and take a glance of the recipe, very easy and quick…


  • Maida (refined flour):2 cup
  • Urad dal split black gram: ½ cup
  • Salt: 1 teaspoon
  • Cumin: half teaspoon
  • Sesame seed: 2 tablespoon
  • Olive oil/cooking oil: 1 tablespoon for moin.
  • Cooking oil: for deep frying


  1. Take a separator (pot of the size which can come in the pressure cooker) of pressure cooker. Put one glass of water in pressure cooker, and place the separator into pressure cooker with Maida on small stand (grid). Pressure cook (steam cook) for 10 minutes and allow cooling. Take separator out from the cooker. Keep aside.
  2. Dry roast urad dal, grind to fine powder. Keep aside.

For making dough:

  1. Take a wide vessel; pour steamed refined flour, powdered urad dal, salt, Sesame seed, cumin and oil (moin).
  2. Mix well by rubbing between palms. Add water in small quantity and knead them. if required, put some more water till the dough becomes soft. (The dough can be made in food processor also).
  3. Divide the dough into 2-3 equal parts and roll each part into a cylindrical shape, take chakli maker, apply oil inside. Fill the maker with dough.
  4. Take a plastic sheet; give the round shape of chakli on the sheet, all chakli is to be prepared on this sheet, as in photo.
  5. Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil, if it comes up slowly means it is ready, if doesn’t wait for couple of minutes and test again).


  1. Now deep fry the chakli into the hot oil (as shown in photo) on medium heat, after they start to come up slowly, turn over with tongs.
  2. Fry till it becomes light brown in color, remove chakli from the oil; wait for a minute to get the oil hot again. Repeat this till all chaklis are done.
  3. Now, chakli is ready to serve. Store it in air-tight container.
Murukku with refined flour (chakli)
steamed flour
steamed flour and roasted dal
steamed flour and grinded dal
pour steamed refined flour, powdered urad dal, salt, Sesame seed, cumin and oil
give the round shape of chakli
deep fry the chakli into the hot oil
deep fry the chakli into the hot oil
deep fry the chakli into the hot oil
Murukku with refined flour (chakli)
Murukku with refined flour (chakli)
Murukku with refined flour (chakli)

Mar 19

Kadhi with Jackfruit-seed pakoda

Kadhi with Jackfruit-seed pakoda is an exotic dish goes best with steam rice. The smooth, thick, piping hot bowl of kadhi is great with any meal, made from ripen jackfruit seed. The taste is delectable and enjoyable… is going to be family favorites… must try this and give the feedback…


For Karhi:

  • Besan (gram flour): half cup
  • Curd/yogurt (sour): 1 cup
  • Salt: 1 tablespoon
  • Water: 4 cup
  • Turmeric powder: 1 teaspoon
  • Ginger: 1inch (grated)
  • Onion: 1 no.
  • Clove: 2-4 no.
  • Fenugreek seed: ¼ teaspoon
  • Ajawine (carom seed): ½ teaspoon
  • Red chili: 2 no.
  • Bay leaf: 1 no.

For pakoda:

  • Jackfruit seed: 20-22 no.
  • Besan: 2 tablespoon
  • Onion: 1 no.
  • Green chili: 1 no.
  • Salt: half teaspoon
  • Oil: for deep frying

For seasoning:

  • Cumin: 1 teaspoon
  • Mustard seed: ½ teaspoon
  • Asafoetida: ¼ teaspoon
  • Ghee: Two tablespoon
  • Red chili powder: One teaspoon


  1. Beat curd, mix gram flour in a big bowl and blend them thoroughly. Ensure that there are no lumps in it. Or (you can mash it with the help of sieve), keep aside.
  2. Cut onion, green chili and ginger into small pieces, keep aside.
  3. Ground jackfruit seed till get fine texture of paste, keep aside.
  4. For making pakora:
  5. Take a bowl. Put Ground jackfruit seed paste, Besan, salt, chopped half onion, green chili, mix well and make small lemon size ball, keep aside.
  6. Take kadhai (fry pan), heat oil in it, let oil start to smoke; Dip fry balls as shown the photo, fry the ball till golden brown. Keep aside.
  7. Repeat this till all batter is finished.

For making Karhi:

  1. Take another fry pan, heat 2 tablespoon oil in it.
  2.  Put red chili, fenugreek seed, ajawine, bay leaf, and clove. Sputter it for few seconds.
  3.  Then add grated ginger and onion; fry this till light brown, put mixture (curd and Besan) in the fry pan, add salt and turmeric powder in it add water slowly, if needed.
  4. Bring it to boil and stir continuously, so that it does not cuddle, simmer for 15-20 minutes and stir occasionally.
  5. Put these balls into Karhi and boil again for 3-4 minutes.
  6. Now ‘Kadhi with Jackfruit-seed pakoda’ is ready.

For seasoning:

  1. Take a small fry pan. Put ghee in it, when smoke begins to come, add cumin and mustard; sputter for few seconds put off the gas. Add red chili powder and asafoetida.
  2. Spread this seasoning all over the ‘Kadhi with Jackfruit-seed pakoda’.
  3. Serve with steamed rice or jeera rice (cumin rice).
Kadhi with Jackfruit-seed pakoda
Ground jack fruit seed paste, Besan, salt, chopped half onion, green chili
make small lemon size ball
Dip fry balls
Dip fry balls
Put red chili, fenugreek seed, ajawine, bay leaf, and clove
add grated ginger and onion
put mixture (curd and Besan) in the fry pan
put mixture (curd and Besan) in the fry pan
Bring it to boil
Put these balls into Karhi
Add red chili powder and asafoetida
Spread this seasoning all over
Kadhi with Jackfruit-seed pakoda
Kadhi with Jackfruit-seed pakoda
Kadhi with Jackfruit-seed pakoda

Mar 19

Milk powder Malpua

The colorful Indian festival is around the corner; so I aimed to upload today ‘Milk powder Malpua’ the recipe which is integral part of Holi fest. Khoa is not really available in Tokyo and preparing khoa is going to be slightly elaborated process, so I made the recipe with milk powder. It is equally tasty as khoya malpua.

Enjoy the recipe… you may pick topping for your choice, either decorate with chopped dry fruits or drizzle with condensed milk and chopped dry fruits, it is totally up to you …


  • Milk powder: 100 gm
  • Maida (refined flour):100 gm
  • Sooji (semolina): 1 tablespoon
  • Milk: 200-250 ml
  • Fennel seed: 1 teaspoon

Ingredients: for making sugar syrup:

  • Water:  one cup (200 ml)
  • Sugar: 250 gm.
  • Green cardamom: 4-5 no.
  • Ghee: for deep frying
  • Rose essence: optional


  1. Prepare cardamom powder, keep aside.
  2. Put Maida, milk powder, Sooji, together in  a big mixing bowl and make smooth batter by adding milk slowly (to avoid the lumps in the batter). Requirement is free flowing batter not very thick not very thin; add cardamom powder and fennel seeds in the batter. Keep aside, batter to be used after an hour or two.
  3. Make one string of sugar syrup (sugar and water bring it to boil and let it cook for 3-5 minutes). Add green cardamom powder and essence. Let it come to room temperature and it is ready.


  1. Take a flat bottom fry pan. Pour sufficient ghee in it.
  2. Heat the Ghee on medium flame, after five to six minutes when it is hot pour a drop of batter. The batter should come up after few seconds, if does not; means temperature is low, allow further heating and check proper temperature by putting a drop of batter.
  3. Pour a ladle full of batter to form about 3”diameter “pua”. Cook on slows to medium heat, when it starts to change color, turn-over.  Cook till golden brown (both sides). Remove from pan by pressing with two spoons to squeeze out extra ghee.
  4. Put directly into sugar syrup, immerse into sugar syrup. Remove after 2-3 minutes and drain on wire sieve. Garnish with dry fruits. Special ‘Milk powder malpua’ is ready to serve.
Milk powder Malpua
batter & sugar syrup
Pour a ladle full of batter to form about 3”diameter “pua”
Put directly into sugar syrup
immerse into sugar syrup
Remove after 2-3 minutes
Milk powder Malpua
Milk powder Malpua