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Friday, October 29, 2010

         I had long time wish for trying out these  stuffed buns/masala buns. When ever any of our blogger friends post stuffed buns, I always wish I could try it out and today is the day! I just followed the same recipe for the dough as my pizza dough…Stuffing also of our own choice/imagination.
Stuffed Masala Buns


For the Dough
Maida/All purpose flour 1 & 1/2 cups
Milk 1/4 cup
water 1/4 cup(add if more needed)
Active dry yeast 3/4 tblsp
sugar 1 tblsp
Salt 3/4 tsp
Olive oil 3 tblsp
For stuffing:
Potato 2 nos. (small)
carrot/beans/peas(together) 1/2 cup
Onion 1 no.
Jeera or ajwain/omam 1 tsp
Garam masala powder 1/4 tsp
Red chilli powder 1/4 tsp
Turmeric powder 1/8 tsp
Coriander leaves & lemon Juice As needed
Oil 1 tsp
Salt As needed


Stuffed Masala Buns


  1. Warm the milk,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside.
  2. Take flour and make a dent,add water,olive oil,salt in it and the yeast completely dissolved in the milk.
  3. Mix and make a smooth dough,keep in a warm place covered with a cling wrap for an hour.
  4. Meanwhile prepare the stuffing. Cook the vegetables and heat a pan with oil,season with jeera/ajwain,add the onion and fry till transparent.
    stuffing preparation
  5. Add the masala powder,red chilli powder,turmeric and salt and give it a quick stir.
    stuffing preperation
  6. Add the cooked,mashed vegetables and fry till everything mixes well.
    add the cooked veggie
  7. Remove from fire and add the coriander leaves and lemon juice if desired,mix well.
  8. By now/after an hour, the dough we prepared would have doubled in size. Take it again and just give it a gentle knead and make six equal sized balls.
    double raised dough
  9. Line a baking tray with aluminium foil,grease with olive oil and arrange the rolled balls with enough spacing between them. Brush with olive oil .
    roll into balls
  10. Meanwhile roll the stuffing after cooling down completely.The stuffing should be around half the size as we roll the buns.
    roll the stuffing
  11. After 10 minutes or so the rolled bun dough, would have raised again ( may be I can say little) .
  12. Take each bun and make a dent in the middle.
    make dent
  13. Keep the rolled stuffing inside and pinch all the end towards centre to cover the stuffing.
    keep stuff pinch
  14. Roll in to smooth bun. Repeat for every bun. Arrange them in the lined baking tray. Keep the pinched joined side down.Brush them well with olive oil.
    roll smoothly
  15. Preheat the oven for 190°C. When the preheat is finished,by the time the buns would have raised too(refer the picture below).
    Arranged doubled
  16. Bake for 17- 20 mins or until the top crust turns golden brown in colour. (Mine took exactly 19 mins) Smells heavenly!! 
  17. After finished baking,brush them with butter or oil and enjoy with tea/evening snack! This would be a great snack for kids after they come back from school!
Stuffed masala buns
  • You can use the stuffing of your choice,use your imagination and adjust according to your taste!
  • I have measure everything properly and tried my best to give the exact measurement.Just adjust the water quantity alone if you feel the dough is very stiff.
  • The dough should be soft and pliable,not stiff.
  • The Yeast is very important factor,let it be active and fresh,otherwise the whole recipe is flop. I have shown the pictures how the dough is doubled,so if yours is not raising properly then you can know that your yeast is not active.

Please refer to my fellow blogger’s stuffed buns too:
=> Lataji’s Healthy version of stuffed buns.
=>Another interesting stuffed masala buns from the blog Ruchika cooks.


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Friday, October 22, 2010

I have had rasgulla only two or three times as rasgullas,otherwise I often buy Haldiram’s rasgulla tin and make Rasmalai. But when I always heard  through Jeyashri about the recipe,I wanted her to post,but now I got curious and tried myself my hand and today very morning I called her and took the recipe and just tried it out. The result was awesome… I am not a big fan of rasgullas, but sure I can make this to the sinful Rasmalai which is our family favourite! I also referred Sailu’s Kitchen rasgulla recipe. Hope this post will help some of you as Diwali is nearing …

Rasgulla recipe

Indian Dessert
Prep Time: 20 mins    |  Cook time: 25 mins    Makes: 20 Rasgullas


Milk(full cream) 1 Litre
Lemon juice 3 tblsp
Sugar 2 cups
Water 3 &1/2cups
Elachi powder 1 pinch
Ice cubes 12 nos
Nuts (optional) For garnish



  1. Heat the milk,when it start to boil,simmer the flame, add the lemon juice and stir properly.
    boil milk
  2. Heat further until the whey water clearly separates. Put off the flame.
  3. Add  the Ice cubes and mix well. Updated : ice cubes are added to stop the curdling at that instant. It prevents the chenna to become hard and helps for soft texture.
    add ice cube
  4. Take a metal strainer,lined with a cheese cloth/muslin cloth(I used my dupatta). Pour the curdled milk in it.
  5. Wash it well in the running water under the tap to remove the lemon smell and sourness.
  6. Then squeeze the excess water gently and hang it for 30 minutes. I just squeezed the excess water now and then very gently as my dupatta dint drain the water by itself. But its not a must if the cloth is proper.
  7. After 1/2 hour,take out the paneer in a bowl.I will be now more like a crumble look wise.
    crumble texture paneer
  8. Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
    Paneer dough
  9. Make smooth equal sized small balls. I made some 25 balls,you can adjust the number according to the size you decide to get.
  10. Apparently take the sugar,elachi powder and water in a pressure cooker and boil it.
    bring to boil
  11. After the sugar gets dissolved completely and the syrup boils,add the balls made carefully one by one.
    Rasgulla-add the paneer balls
  12. Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle,simmer more(low flame) and keep for another 5 minutes.
    Rasgulla-pressure cook
  13. Put off the flame and let the pressure gets released by itself,then open the lid to see the rasgullas – by now it would have doubled in size. If you think the sugar syrup is too thin and not sweet enough, boil again in low flame until you get desired thickness of the syrup.
    Rasgulla-cooked-doubled size
  14. Cool down and refrigerate and serve chilled! 


Or enjoy it making the Rasmalai! So what you are going to make-Rasgulla or Rasmalai??Batting Eyelashes
  • Use lemon juice as mentioned and the milk should boil while you add the lemon juice.
  • The kneading part is very important,knead smooth and soft with patience.


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Sunday, October 17, 2010

Sweet Sundal with paasi payaru
  I referred Shanthiji’s post for making this sundal,I have not made this sweet version before… I made this for my first day of Kolu. Simple,tasty and nutritious!  What else we need ? :)

Whole green gram sweet sundal

Paasi Payaru sweet sundal recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 1 hr soaking time    |  Cook time: 20 mins    Serves: 3


Whole green gram/Pachai Payar/paasi payaru  1/2 cup 
Jaggery  3 tblsp 
Salt  2 pinches 
Grated coconut  4 tblsp 

To Temper

Oil 1 tsp
Mustard 3/4 tsp
Curry leaves Few
Red chilli 1 no.



  1. Soak the green gram overnight,drain water,let water be just to immerse the green gram.
  2. Soaked gram
  3. Pressure cook it in medium flame for 3-4 whistles.
  4. Cooked gram
  5. Heat a pan with oil and temper with mustard,redchillies and curry leaves.
  6. Temper
  7. Add the cooked green gram and give it a stir till the moisture evaporates. Add the salt and jaggery.
  8. add jaggery
  9. Stir until the jaggery blends well, add the coconut and stir for a minute.
  10. Add coconut
  11. Transfer to the serving bowl. Delicious Sundal is ready!
Whole green gram sweet sundal



Monday, October 11, 2010


I am trying this ribbon pakoda for  the first time… Now a days my kiddo wants to munch something right after he come back from school, so inspite of giving him the store bought chips or some other junk food,I try to make some dry snacks and keep it for a week,he too enjoys all these home made snacks now a days ..

Ribbon pakoda/ Ola pakoda

Ribbon pakkoda recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 5 mins    |  Cook time: 25 mins    Makes: 4 cups


Rice flour(or idiyappam flour)  2 cups 
Gram flour/Kadala maavu  1/2 cup 
Pepper powder(coarse)  3/4 tsp 
Butter  2 tblsp 
Oil  2 – 3 tblsp 
Asafoetida powder  1/2 tsp 
Salt & water  As needed 
Oil  For deep frying 



  1. Mix rice flour,gram flour,pepper powder,butter(softened),oil,asafoetida,salt well.
  2. Ingredients
  3. Then add water little by little to make a stiff,non-sticky,dough.
  4. Dough
  5. Apparently heat oil in a kadai.Fill the murukku press with the prepared dough, with the ribbon pakoda plate.
  6. Ola pakoda plate
  7. Press the dough in hot oil in a circular way to form a single layer. Dont layer so much,just one layer to ensure even and quick cooking.
  8. in oil
  9. When the bubbles reduces,flip the pakoda and cook again till the bubbles ceases and the ‘shhh’ sound  reduces.
  10. Drain it in the paper towel,after cooled down store in airtight container to enjoy these crisp flavourful pakodas!
  11. Drain in kitchen towel


  • I Added pepper powder as I like the pepper flavour and I wanted the pakoda to be more on whiter side.
  • You can replace the pepper powder with 3/4 tsp red chilli powder and 1/8 tsp turmeric.
  • Make sure the pepper powder is fine enough to get through the press holes. Sometimes if its grainy, then it gets stuck in the hole.

The flavor of this snack is more the next day,I loved the pepper flavor the best in it!



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