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Hog Plum Pickle
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Ghee C 1 cup
Besan  2 cups (coarsely ground)
Khoya (mawa) C 1 cup Cardamom powder

For the sugar syrup:
Sugar C 1 cups
Water C 1 cup
Milk C 2 tbsps
Pistachios and almonds C 4 tbsps (chopped) 

Place the gram flour in a bowl. Heat the ghee and add half the quantity to the gram flour. Rub the ghee into the gram flour till it begins to look like breadcrumbs.Heat the remaining ghee in a kadai. Add the gram flour and ghee mixture and cook till themixture is golden brown. Stir continuously.Stir in the grated mawa and cardamom powder. Keep it on the fire for about 5-7 minutes.

   Remove from fire and cool till it is warm. Make the sugar syrup by adding sugar, water and milk.Pour the hot sugar syrup over the gram flour mixture. Stir well. Pour the mixture into a greased plate.Garnish with chopped almonds and pistachios. Let it set for 4-5 hours. Cut into squares and serve at room temperature. Add the curds and gram flour in a vessel and mix them together.Add water and all the spices and mix well. Add the radish pieces.

For the tempering, heat the ghee and add mustard seeds, cumin and fenugreek seeds. When they stop spluttering, remove from the fire. Add the curry leaves and the tempering to the kadhi mix.Heat the mixture and stir continuously till it thickens. Simmer for 10 minutes. Garnish with coriander leaves and serve hot.