Friday, October 29, 2010

Stuffed masala buns, masala bun recipe, eggfree

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. I have posted a pizza bun too check it out!


Stuffed masala buns recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time:1 Hr dough resting time    |  Cook time: 30 mins     Makes: 6


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 tbsp

Salt - 3/4 tsp

Olive oil - 3 tbsp

For stuffing

Potato - 2

carrot,beans,peas (together) - 1/2 cup

Onion - 1

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, chopped - 3 tbsp

Lemon Juice - from 1/2 lemon

Oil - 1 tsp

Salt - As needed


  1. Warm the milk,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside for 5 mins. It will froth and raise. This means your yeast is good to use in this recipe. If it doesnt, your yeast is old and not active. Do not proceed to make the recipe. Try new stock of yeast. Just make sure the milk is just luke warm, not hot. 
  2. step1 masala buns
  3. Take flour and make a dent,add water,olive oil,salt in it and the yeast completely dissolved in the milk. Mix and make a smooth dough,keep in a warm place covered with a cling wrap for an hour.
  4. masala buns flour  masala buns Dough
  5. Meanwhile prepare the stuffing. Cook the vegetables and heat a pan with oil,season with jeera/ajwain,add the onion and fry till transparent. Add the masala powder,red chilli powder,turmeric and salt and give it a quick stir
  6. stuffing preparation stuffing preperation
  7. Add the cooked,mashed vegetables and fry till everything mixes well. Remove from fire and add the coriander leaves and lemon juice if desired,mix well.
  8. add the cooked veggie stuff
  9. 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. 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 
  10. double raised dough roll into balls
  11. Meanwhile roll the stuffing after cooling down completely.The stuffing should be around half the size as we roll the buns. After 10 minutes or so the rolled bun dough, would have raised again ( may be I can say little) . Take each bun and make a dent in the middle.
  12. roll the stuffing 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.
  15. roll smoothly Arranged
  16. Preheat the oven for 190°C. When the preheat is finished,by now the buns would have raised too(refer the picture below). Brush generously with milk. Bake for 17- 20 mins or until the top crust turns golden brown in colour. (Mine took exactly 19 mins) Smells heavenly!!
  17. doubled Baked


  • 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.

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!

Please refer to my fellow blogger’s stuffed buns too: => Lataji’s Healthy version of stuffed buns. 

Friday, October 22, 2010

Rasgulla recipe, How to make rasgulla

Rasgulla recipe
 Rasgulla recipe, with all the ingredients in your pantry. With Step by Step pictures and instructions for easy understanding!Rasgulla is a milk sweet from Bengal, with just milk as main ingredient. 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

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:  45 mins   |  Cook time: 25 mins     Makes: 20


Milk(full cream) - 1 Litre

Lemon juice - 2 tbsp

Sugar - 2 cups

Water - 3 &1/2cups

Elachi powder- 1 pinch

Ice cubes - 12 

Nuts (optional) - For garnish

how to make Rasgulla


  1. Heat the milk,when it start to boil,simmer the flame, add the lemon juice slowly as you stir.
  2. boil milk
  3. Switch off the flame once the whey water clearly separates.
  4. curdled
  5. 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.
  6. add ice cube
  7. Take a metal strainer,lined with a cheesecloth/ muslin cloth(I used my dupatta). Pour the curdled milk in it.
  8. washing
  9. Wash it well in the running water under the tap to remove the lemon smell and sour taste.
  10. washed
  11. Let the water drain and hang this chenna for 30 minutes. I just slightly squeezed the excess water now and then very gently as my dupatta didn't drain the water by itself. But its not a must if the cloth is proper.
  12. drained
  13. After 1/2 hour,take out the chenna in a bowl.I will be now more like a crumble look wise.
  14. crumble texture paneer
  15. Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
  16. Paneer dough
  17. Make smooth equal sized small balls. I made some 20 balls, you can adjust the number according to the size you decide to get. Take sugar,cardamom powder and water in a pressure cooker and boil it.
  18. bring to boil
  19. After the sugar gets dissolved completely and the syrup boils, add the balls made carefully one by one.
    Rasgulla-add the paneer balls
  20. Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle, keep for another 5 minutes in low flame.
  21. Rasgulla-pressure cook
  22. 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.
  23. Rasgulla-cooked-doubled size


  • 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.
  • Do not squeeze the water manually forcefully, you can do little gently but not more.
  • If after first whistle, while simmering, another whistle comes, switch off the flame that time itself.
  • If the rolled chenna balls are added to syrup that is not boiling, chances are there for the chenna to get dissolved in syrup.
  • Do not cook in high flame in pressure cooker. It will break the rasgullas.
Cool down and refrigerate and serve chilled!

Or enjoy it making the Rasmalai! So what you are going to make-Rasgulla or Rasmalai??👧

Sunday, October 17, 2010

Pachai payaru sweet sundal recipe | Sundal recipes

pachai payaru sweet sundal
Pachai payaru sweet sundal recipe with step by step pictures. Easy sundal recipe for Navaratri. If you are looking for something different and easy, then this sweet sundal is a must try.
I remember eating sweet sundal when I was a kid at a neighbour's kolu. I was too too young then, just remember something sweet in sundal. And it is either red karamani sweet sundal or rajma sweet sundal. Mom haven't made sweet sundal for navaratri golu I guess. But I felt like trying a sweet sundal for the navratri sundal prasadam and thought of trying this as I knew this will be very flavourful and healthy! 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 ? :)
pachai payaru sweet sundal recipe

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 tbsp

Salt - 2 pinches

Grated coconut - 4 tbsp

To Temper

Oil - 1 tsp

Mustard - 3/4 tsp

Curry leaves - Few

Red chilli - 1

How to prepare sundal step by step method:

  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!
Delicious, nutritious sundal, that even kids would love to have!
pachai payaru sweet sundal 1

Monday, October 11, 2010

Ribbon pakoda recipe | Ola pakoda | Easy Diwali snacks

I am trying this ribbon pakoda forthe 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) - 1 cups

Gram flour/Kadala maavu - 1 cup

Pepper powder(coarse) - 3/4 tsp

Butter, melted or soft - 1 tbsp

Oil - 1 tbsp

Asafoetida powder - 1/4 tsp

Salt & water - As needed

Oil - For deep frying

*I have tried adding gram flour lesser and more proportions. So you can add as less as 1/2 cup gram flour and more rice flour or equal amount of both too, comes out good.


  1. take rice flour,gram flour,pepper powder,butter(softened),oil,asafoetida,salt in a bowl, mix 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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