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Monday, March 2, 2015

sweet samosa with khoya, nuts
This recipe has been in my to do list for more than 2 years now. Two years back for Holi, Sangeeta asked me to post this. She suggested to fill a milk based sweet, preferably palkova in the spring roll sheets, deep fry it and dip it in sugar syrup. By hearing the process itself I felt like I ate so much caloriesTongue. So kept postponing. She kept reminding me and I thought I should post it this time sure and made it. It was ofcourse yummy. You can try this for Holi festival, easy yet rich sweet.
sweet somas with khoya nuts

Sweet samosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:20 mins    |  Cook time: 20 mins     Makes: 16


Spring roll pastry sheets – 3

Khoya – 1/2 cup

Pista – 8

Cashew nuts – 4

Almonds – 4

Raisins - 8

Sugar – 1/2 cup

Saffron – Few strands

Maida – 1 tblsp

Oil – for deep frying


  1. Keep out the spring roll sheets and frozen khoya for 30 mins to thaw. See notes if you don’t have spring roll sheets.Chop nuts and mix it to the khoya and this will be our stuffing.
  2. 1-stuffing
  3. Cut the sheet into strips. Keep a tsp of prepared khoya mixture. Fold tightly to pack the khoya. Make a paste out of maida and water for sealing.
  4. 2-fill
  5. After the first fold of triangle, you can smear the maida paste through out the pastry strip, to ensure well bind samosas. Refer this Video for folding samosas.Repeat to finish all the stuffing. Keep the spring roll pastry sheet and prepared samosa covered in a damp cloth to avoid drying.
  6. 3-fold
  7. Heat oil and fry few samosas at a time in medium flame. Oil should be just right hot, otherwise the khoya filling may ooze out. Just cook in moderate heat until slightly golden.  Drain in paper towel.
  8. 4-fry
  9. Prepare sugar syrup by boiling it with 1/2 cup water and saffron. It should be one string consistency. Dip the samosas and arrange in a plate for drying up.
  10. 5-dip


    • I added sugar powdered in the stuffing but felt too sweet. So Did not mention it in ingredients.
    • Cook the samosas in low heat otherwise the stuffing may melt and come out.
    • Do not over fry, just when it is lightly golden, its enough.
    • Make sure the samosas are sealed properly. Mainly pinch the corners well to seal it.
    • If you do not have spring roll pastry sheets, you can do the same with maida. Make a stiff sough with 1 cup maida, a tblps of oil, pinch of salt and water. Keep aside for 15 mins, knead and make equal sized balls. Roll as thin as possible and cut into square. Use oil half way while rolling in one side to make rolling easy without getting shrunken.Do not make this long (large) as if you fold lot, it wont get cooked inside and will become chewy. Follow the same procedure as above and fold to triangles.

Can be an easy fix for this Holi celebration! Keeps good for 3 days in fridge.
sweet samosa recipe

Easy sweet samosa recipe Holi Recipes

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Saturday, February 28, 2015

Bajji platter

From my childhood, bajji is one of the snacks that mom makes for evening snack when ever the family is hungry. Not that often but when she makes it will be always a Bajji platter like this. Ours was a family of 6 with myself, bro, my parents and grandparents. So it does makes sense to make it as a platter to feed all of us. We skip dinner that day after this, of course. No KFC, no Mc Donalds,no Burger King, no Pizza hut etc; only this home made junk and I am sure all of you will agree this is lot more better when compared to the outside junk food in the restaurants. With fresh vegetables, our own not re-used oil and what else we need to be satisfied. Even MIL makes it as a platter when ever she makes. So this is best and simple snack we can make at home. It will be handy when someone comes home and no need to think too much, 15 minutes preparation time and 20 minutes cooking time. Make a chutney and with a tea/ coffee you can finish it. With world cup going on, try once for your family, friends relatives who visits home and enjoy the match Winking. Though I too make it this way, never thought of posting this, thanks again to Sangeeta my friend for insisting me to post.
I have made potato, plantain, brinjal, onion – the classics and chilli, paneer this time. Potato and paneer is my kid’s favorite. Though baby corn is his all time favorite, I had no stock.  Onion and plantain are Vj’s favorite. Brinjal and chilli is mine Happy.
Other veggies which is not here and can be used in usual conditions are Baby corn, capsicum, palak, cauliflower and also bread. There should be more choices which I don’t know, if you know please leave it as a comment.
Here are the links to the bajji/ Pakora recipes I have
  1. Plantain/ vazhakka bajji recipe
  2. Chilli/ molaga bajji recipe
  3. Palak pakora recipe
  4. Paneer pakora recipe
  5. Bread pakora recipe
  6. Cauliflower pakora recipe
  7. Baby corn fingers (bajji) recipe
  8. Coconut chutney recipe
  9. Ginger cardamom tea

Some notes to make perfect bajji
  • First thing is you need sharp knife to neatly slice the veggies. Onion definitely needs a sharp knife, otherwise before you cut a slice, the rings will be separate.
  • The vegetables can be sliced thick or thin, but I slice it thin as it is easy to cook.
  • If the batter is too thick, it will be too dry to eat also gets long time to cook inside. Wont be tasty.
  • If batter is too runny, it will drink too much oil.
  • Adding a tsp of ghee or a tblsp of hot oil from the kadai to the batter will enhance taste also will drink less oil.
  • Adding ajwain, jeera and asafoetida will help in digestion as well as flavor to the bajji.
  • Drink a chaas or hot ginger tea or atleast a cup of hot water for easy digestion in case you over eat.
  • Need enough oil for the bajjis to puff up nicely.

Have a nice weekend! Happy

Weekend special snack time - Bajji Platter

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Friday, February 27, 2015

mor kaliMor kali is one of my childhood favorite that mom makes. More than me my bro is great fan of this. We call it mor koozh, and we eat it as such without pouring in a plate. Just in a koozh(which means a non sticky thick porridge kind) form so we call it koozh. Mom makes puli koozh too, which I will post sometime. I was thinking of what to do with the varagu remaining that I got from Bhairavi naturals and thought of trying this kali with it. You can replace this millet with regular eating rice, preferably raw rice (Sona masoori for example). But I am happy to use varagu as its a healthy replacement for rice.
Mor kali recipe

Mor kali recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time:2 hr soaking time    |  Cook time: 20 mins     serves: 3


Rice (I used varagu arisi here) – 1/2 cup

Sour curd – 1/2 cup

Water – 2 cups

Salt – As needed

Coconut oil – 1 tsp

To temper

Coconut oil/ any cooking oil – 2 tblsp

Mustard – 3/4 tsp

Urad dal – 1 tblsp

Channa dal – 1 tblsp

Chilli (green or red or mor milagai) – 3

Asafoetida/ Hing/ Perungayam – A generous pinch

Curry leaves – 1 sprig


  1. Wash and soak rice for 2 hrs. Drain water and grind it to a smooth batter and add water if needed for grinding.
  2. 1 grind 
  3. Mix salt, a small pinch of asafoetida and well beaten curd along with water. Heat a kadai with oil and temper with the items given under ‘To temper’ table.
  4. 2 temper 
  5. Pour the mixture and keep stirring. At beginning it will start getting thick in the sides and bottom, so keep stirring well. It will look as if it forms small lumps, but no need to worry, keep stirring. Put flame to medium.
  6. 3-pour 
  7. Once it doesnt stick to the sides and forms a smooth whole lump, cook covered in low or medium flame for 8 minutes. Stir in between.
  8. 4-cook 
  9. Grease a plate with oil and spread the koozh in that plate, once cooled, you will be able to cut into pieces.
  10. 5-ready


    • If the kali is cooked properly, once it cools down, you will be able to cut it without any stickiness.
    • For me, I used mor milagai, but I recommend using green chilli best or red chilli for more flavor.
    • Coconut oil is best for giving extra flavor.
    • After you spread in plate, drizzle some oil over to avoid a dry top while cooling down.

I like it to have it as hot koozh than these cooled down- cut pieces, but it does looks pleasant and easy for serving too, so its up to your family’s preferenceHappy.
mor koozh

Mor kali recipe (Mor koozh)

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Wednesday, February 25, 2015

1 aloo matar recipe I buy fresh green peas in Mustafa these days as its available, so making use of it in every way. After using it in mushroom matar, here I am with another gravy side dish with matar and everyone’s favorite aloo/ potato. I got recipe request from a reader and its timely too as I had both ingredients and after all this is a simple recipe to make. I made this for dinner to go along with phulkas and both Vj and Aj loved it. So add this to your side dish for chapati listHappy.
2 aloo matar

Aloo matar gravy recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time:10 mins    |  Cook time: 20 mins     serves: 3


Potato – 4

Green peas – 1/2 cup

Tomato – 4

Onion – 2

Ginger garlic paste – 1 tsp

Red chilii powder – 2 tsp

Coriander seeds powder – 1 tsp

Garam masala powder – 3/4 tsp

Turmeric – 1/4 tsp

Coriander leaves, chopped  – 2 tblsp

Oil – 2 tblsp

Cumin seeds/ jeera – 1tsp


  1. Chop onion finely, potatoes into small bite sized cubes and tomatoes roughly.In a small pressure cooker, add oil and splutter cumin seeds in medium heat. Add onion and fry till transparent. Add ginger garlic paste and fry in medium flame for a minute.
  2. 1 temper
  3. Add chopped potatoes and green peas, little salt. Mix well and cook covered in low flame for 2- 3 minutes.
  4. 2 add
  5. Meanwhile puree the tomatoes in a blender/ mixie.
  6. 3 puree
  7. Mix the potatoes and peas in between once to avoid it getting burnt. Add the tomato puree and all the dry powders.Cook in medium flame, if you want you can cover, for 4 minutes or until the tomato puree becomes shiny.
  8. 4 cook
  9. Add a 1 & 1/4 cup water and mix well. Add required salt, pressure cook for 2 whistles in medium flame. Once done, you can adjust the consistency of the gravy by adding more water or milk and just give one boil.
  10. 5 done


    • Potato, tomato and onion I used were small sized. So if its big, reduce the numbers.
    • Adding milk or cream at the end gives a rich gravy. but I loved it simply without any of these.
    • The gravy consistency depends on water you add, so adjust accordingly.
    • The potatoes should be fried well before we add tomato puree. This ensures soft cooked potatoes in the gravy.

Garnish with lots of chopped coriander leaves and it goes well with phulkas!
3 aloo matar

Aloo matar gravy recipe | Side dish for Chapati

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Monday, February 23, 2015

mushroom fried rice 1
This was the first recipe I tried with mushrooms before I tried the mushroom matar gravy, coz of its simplicity. And it came out really good, that we all of us finished it. So if you are like me, try fried rice with mushroom firstWinking. It can be made in jiffy with less effort, just like the regular fried rice but just add on mushrooms to it. Since mushroom has high nutritional value, sure we can be content giving this to our family. Let’s start this week with this simple mushroom recipe and stay tuned for more exciting recipes coming up here in Rak’s kitchenHappy.
I was supposed to post this last week thursday itself. But it was long weekend here for Chinese new year and was bit tied up with works, so I took myself a short break from blogging. Also I was overwhelmed with the response I got for my last post Pani puriLove Struck. Both in Facebook (32k plus genuine likes, thank you all Blushing) and my readers. I know Pani puri is many people’s favorite, still never expected this much response that’s why was so happy through outBig Grin.
Mushroom fried rice

Veg Mushroom fried rice recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:20 mins    |  Cook time: 20 mins (Provided rice is ready)    serves: 3


Cooked rice – 2 cups

Mushroom – 8

Carrot – 1/2

Capsicum – 1/2

Finely chopped garlic – 1 tblsp

Green chilli - 1

Spring onion – 4 sprigs

Black pepper powder – 1 tsp

Soya sauce – 1 tsp

Chilli tomato sauce – 2 tsp

Salt – As needed

Olive oil – 3 tblsp


  1. Cut carrot into thin strips, capsicum too into strips. Chop the spring onion green and white part separately. If no much white part in the bottom, use 1/2 regular onion. Slice mushrooms and cut each slice to half.  Heat a pan add oil, add garlic and give it a stir. Add onion and slit green chilli and fry till transparent.
  2. 1-step
  3. Add carrot and fry for a minute in high flame, followed by mushroom and capsicum. Fry for one more minute in high flame.
  4. 2-cook
  5. Once mushroom is cooked, add salt, both sauces, pepper powder and lastly the green part of spring onion. Mix well.
  6. 3-toss
  7. Add cooked rice lastly and toss until the rice gets heated up.
  8. 4-ready


    • I used white button mushrooms. Always use mushrooms within a day or two as you buy.
    • You can add peas, corn or cabbage in the same recipe.
    • Chilli tomato sauce can be replaced with pure chilli sauce.
    • I have used black pepper, white pepper can also be used.
    • I used basmati rice, you can use any left over rice too.

Serve hot with any manchurian recipe like baby corn manchurian, cauliflower manchurian, chilli paneer gravy or veg manchurian gravy if you want gravy kind.
Mushroom fried rice recipe

Mushroom fried rice recipe | Veg mushroom fried rice

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Tuesday, February 17, 2015

pani puri pani recipePani puri is the first chaat I tasted in my life along pav bhaji in Salem cafe when I was a kid. That moment when you taste chaat and instantly fall in love with it. Just wow! Me and my mom tried very much to recreate the same at home. With no internet to search for the recipe and no cook book to guide, only our imagination, we tried out best and could make something almost similar but delicious attempt it was. I want to confess you all, though I have been at Chennai for an year and visit every year, I have never tasted pani puri thereSad. Not from any chaat houses, road side shops, nothing. SighNot talking. Here in Singapore, I have tried twice, once from Kailash parbhat, but sadly I didn’t like it. I have tried making too it was thousand times better than what I had in restaurants. I have tried my hands with ready made pack too, but it was the most terrible ones. Never took time to try clicking and posting here when ever I made. But this time I made just to make post. Coz its high time for me to post here though my readers keep requesting and searching google “pani puri rakskitchen”. After posting puri recipe yesterday, the response was overwhelming in the social media, I hope many of you now would be waiting for the chaat recipes with it. Here we go, India’s most loved by girl snack/ chaat the one and only Pani puri Batting Eyelashes. It has a lot of variants in different parts of India, so here is my take, a delicious one, that's a promise!
pani puri recipe

Pani puri recipe (Pani recipe)

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time:30 mins    |  Cook time: 20 mins    Makes: 40


For pani

Mint leaves – 1/4 cup tightly packed

Coriander leaves – 1/4 cup loosely packed

Green chilli – 1

Ginger – 1/2 inch piece

Tamarind – 2 tblsp tightly packed

or Lemon juice -  1 tblsp

Jaggery  -  1 tblsp

Roasted jeera / cumin powder – 1/2 tsp

Coriander seeds powder – 1/2 tsp

Black pepper powder – 1/2 tsp

Kala namak/ black salt – 1 tsp

Chaat masala (Optional) – 1 tsp

Cold water – 3 cups

Salt – As needed

To serve

Puri - 30

Boiled potato – 1, chopped into cubes

Cooked Channa – 1/2 cup

Sweet chutney – As needed

Boondi – As needed

Onion (optional) – 1

Chopped coriander leaves (Optional) – As needed for serving


  1. Grind the clean mint, coriander leaves, chilli, ginger with little water smoothly.
  2. 1-grind
  3. Extract tamarind juice by soaking it in hot water for 15 minutes. In a mixing bowl, place the rest of the ingredients, add the extracted tamarind juice. The total water added should be 3 cups. Adjust salt as needed.
  4. 2-ingredients
  5. Mix well and filter if needed. Keep refrigerated until use. Add few boondi just before serving.
  6. 3-mix
  7. Keep all the ingredients gathered for making pani puri. Break the puri on top (thin side) by poking it with your finger. Add potato, channa to it.
  8. 4-break
  9. Add chopped onion and coriander leaves if desired followed by sweet chutney. Fill it with the prepared pani and serve/ pop in you mouth.
  10. 5-add


    • I have given cooking time 20 mins for potato and channa, considering all the other ingredients needed ready. For cooking channa, u need to soak overnight.
    • Black salt gives the perfect flavor needed for the pani, so do not skip it, if not make sure to add chaat masala, which had a lots of it.
    • Add salt carefully as we are adding both kala namak and chaat masala previously.The stuffing can be of your choice. Several items that can be stuffed in the puri are – boiled white channa, boiled green peas, boiled green gram (moong) sprouts, boiled mixed sprouts etc. green peas best if forgoten to soak or sprout legumes.
    • The puri will be strong one side and thin one side, keep the strong side bottom and poke over the thin side so that the puri could hold the stuffing and pani for eating.
    • Mint is more and coriander is less in the recipe.
    • If adding lemon juice, just squeeze the lemon and add 3 cups water in step 2.
    • If adding lemon, make sure its a large one with lots of juice, if not, use as needed. If tanginess is not balance, then the green smell of the mint and coriander will be over powering.
    • Instead of boondi, you can add sev too.

You can arrange the puris in a plate ready just before serving with the fillings ready and give the pani separately so that the people who eat just dip and fill the pani in the puri and pop in their mouth or spoon the pani in the puris then and there and eat it, as per their preference. Give them a small bowl like the below ones.
pani puri 1

Pani puri recipe | Pani puri pani recipe

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