Friday, October 13, 2017

Mathri Recipe | How to make Mathri | Diwali Snacks

Mathri recipe with step by step photos.Mathri is a crispy cracker which is one of the most common snacks in North India.Mathris are thick,crisp,flaky and yet soft to bite kind of crackers which pairs perfectly with tea or coffee.It is usually served with spicy pickles/achar as the mathris are usually not spicy.
Mathris are simple to make but if you do not prepare it carefully you will end up with a soft mathri.The consistency of the dough and the frying process are the key things to follow while making mathri.I have highlighted few pointers in the recipe to get perfect mathri.Always fry the mathri on low-medium flame until they turn light golden brown, though it takes time you need to follow these steps else you will end up having soft mathri.
As Diwali is nearing by try out this simple mathri recipe for your friends and family members.If you are scared to prepare any murukku/sev recipe then this mathri recipe is perfect as it is very simple and similar to puri preparation process.
Check out other Diwali savouries in my blog here:
Mathri Recipe:
yields 15 crackers
Prep time: 20 mins | Cooking time: 20 mins | Total time: 40 mins
Cuisine: North Indian | Category: Snacks

1 cup All purpose flour
2 tbsp Sooji
2 tbsp Oil
1/2 tsp Carom seeds(ajwain) or cumin seeds
1/2 tsp Black pepper,coarsely ground
Salt,to taste
1/3 cup warm Water,as needed
Oil,to deep fry


  • In a bowl mix flour,sooji,carom seeds,crushed black pepper,oil and salt and mix nicely.
  • Add warm water to it and mix it to a tight dough and keep it aside covered for 15-20 mins.
  • Pinch small gooseberry sized balls out of it and flatten them with a rolling pin to a 2 inch circular disc of 1/2 cm thickness.Prick them with a fork to avoid them puffing up in the oil.
  • Heat oil in a thick kadai for deep frying.
  • Once the oil is hot check the heat by adding a small ball in it,if it comes up immediately then the oil is hot enough.Add few 5-6 mathris and deep fry them on low-medium flame until they turn crisp and light golden brown on both the sides.Always make sure that the mathris are covered with enough oil.
  • Remove with a slotted spoon and drain in the colander or kitchen napkin.
  • Once it is cooled completely store them in an air tight container.
Serve them with a spicy pickle for a tea time snack.

  1. You can add cumin seeds instead of carom seeds in the recipe,it gives a different flavor.
  2. Use warm water and knead it into a tight dough.
  3. Always fry them on low-medium flame until they turn light golden brown else if you fry them in hot oil they will be soft inside.
  4. They can be stored until 3-4 weeks if stored in an airtight container.

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Wednesday, October 11, 2017

Atta Ladoo | Easy Diwali Sweets

atta ladoo
Atta ladoo recipe with step by step photos.Ladoos are popular sweets for any occasion and there are various ladoo varieties like rava ladoo, moong dal ladoo, minapa sunnunda, boondi ladoo, moti choor ladoo, atta ladoo, besan ladoo, dry fruit ladoo, gond ladoo to name a few.I find the ladoos made out of flour are easy to make compared to the ones like boondi ladoo or moti choor ladoo.I love rava ladoo,motichoor ladoo and moong dal ladoo the most among all the varieties.My mom always adds nicely fried nuts(in ghee)  to the ladoos which adds a nice bite and taste to the ladoo and hence I highly recommend to add the fried nuts for the ladoos though it is optional.You give a try once and let me know how you liked it.
atta ladoo
As Diwali is nearing by I have tried to post few easy and quick recipes for the festival as homemade sweets and savories are always the best compared to the store bought ones.These atta ladoos are quite healthy as it is made out of wheat flour and is an ideal snack for the kids and adults.Though it has good amount of ghee in the recipe it is still a healthy ladoo which one can eat without any guilt.
atta ladoo
Check out other Diwali sweets recipes on my blog:

Here is how to make atta ladoo recipe with step by step photos.

Atta Ladoo Recipe | Wheat flour Laddu:
yields:12 ladoos
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: North Indian | Category: Sweets

1 cup Wheat flour(Atta)
1 cup Sugar powder
1/3 cup Ghee(+2 tbsp ghee if needed)
8-10 Almonds,finely chopped
8-10 Cashew nuts,finely chopped
2-3 tbsp Raisins,optional
3 Cardamoms,seeds removed


  • Grind 1/2 cup + 2tbsp sugar along with cardamom seeds to a fine powder.
  • Dry roast wheat flour on low-medium flame for 8-10 mins until you get a nice aroma from it and the flour starts turning brown in color.Make sure you keep stirring it constantly and not let it burn.
  • Heat ghee in a small kadai and add chopped almonds and cashew nuts and fry them until the badam turns slightly brown.Add raisins to it and fry until they swell and remove them and keep aside.
  • Mix together sugar powder and roasted wheat flour and fried nuts and raisins without any lumps and it is mixed properly.Check for the sweetness now if you want more sweet add 1-2 tbsp extra sugar powder and mix well again.
  • Add hot melted ghee to the wheat flour and sugar mixture to it and mix it properly until the ghee is coated properly.If you try to make a laddu it should hold the shape, if it is not add 1-2 tbsp melted ghee and mix it again.
  • Let the mixture becomes luke warm and can be handled with hands.Make lemon sized round balls out of it and arrange them in a plate.
  • Once it is cooled completely store it in an air tight container.These can be stored for over a month.
Enjoy it as a dessert or snack.

  • These laddus can be stored for over a month and hence store it in an air-tight container.
  • If you find it difficult to make laddus out of it and the mixture is dry,feel free to add 1-2 tbsp melted ghee to it and mix again and then start making laddus.
  • The addition of fried nuts in the ladoos make them taste extremely delicious,so I highly recommend to use them and not to skip them.
  • Always roast the wheat flour on low flame until it turns brown and starts getting a nice aroma,do not let it burn.
atta ladoo

Monday, October 9, 2017

Cornflakes Mixture Recipe | Cornflakes Chivda | Easy Diwali Snacks

cornflakes mixture
Cornflakes mixture recipe with step by step photos.Diwali is just around the corner and many would have started the preparation process and cleaning the house for the festival.We have a tradition to give sweets or dry fruits along with diyas/gifts to friends and family.Every year I try to make few sweets and savories as I like to share the homemade sweets and snacks rather than the store bought and there are few exceptions at time when I am pressed for time I buy the ready stuff to share with friends.
cornflakes mixture
Cornflakes mixture is very light and crunchy snack to eat along with a cup of tea.It is a very simple mixture recipe which can be prepared with minimal ingredients available in the pantry.It is a very simple recipe compared to other mixtures or savories as we just need to deep fry all the ingredients separately and mix it with minimal spices at the end.I am posting a simple cornflakes chiwda recipe but one can add various ingredients like poha or sev to make it a bit heavy kind of mixture.Cornflakes consume less oil compared to other mixtures or sev varieties but make sure you use the fresh stock of raw cornflakes(not the cereal variety).
cornflakes mixture
Check out other Diwali savouries in my blog here:
cornflakes chiwda
Here is how to make cornflakes mixture recipe with step by step photos.
Cornflakes Mixture | Cornflakes Chiwda Recipe:

Yields 1 medium box
Prep time:5 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: Indian | Category: Snacks

2 cups raw Cornflakes
1/3 cup raw Peanuts
1/4 cup Cashew nuts,halved
1/4 cup Fried gram
1/4 cup Raisins
1/4 cup Curry leaves,washed and pat dried
1.5 tsp Red chili powder
3/4 tsp roasted Cumin powder
1/8 tsp Citric acid/Lemon salt
Salt,to taste or Kala namak(black salt)
Oil,to deep fry


  • Keep all the ingredients ready and heat oil in a thick kadai.
  • Once the oil is hot add peanuts and deep fry them until they turn slight red in color and remove them with a slotted spoon and put it in a steel bowl or steel strainer.
  • Repeat the process and fry all the ingredients like cashew nuts,fried gram,curry leaves and corn flakes separately.Every ingredient takes different time to get fried,so make sure you fry each ingredient separately and cornflakes need to be fried in several batches.
  • Finally add raisins and fry until they are plumped up and drain them immediately,do not fry them for long as they will harden or burn.
  • Once all the ingredients are fried put them in a large bowl and add salt,red chili powder, roasted cumin powder and citric acid and mix quickly while the fried ingredients are still hot/warm so that they get blended and coated well with the masalas.
Once it is cooled down store it in an air tight container.

  1. This stays good for 2-3 weeks when stored properly in an air tight container.
  2. You can add the ingredients more or less according to your wish.
  3. You can even add sliced or whole fried almonds or fried poha or sev or bhujia or kara sev to the cornflakes mixture.
  4. You can even add little powdered sugar while mixing the mixture but I do not prefer to add it.
  5. The addition of citric acid is optional but one can even add kala namak(black salt) or chaat masala for different flavor.
  6. If you want to keep the spices simple avoid cumin powder too in the recipe.
  7. Make sure that you always deep fry the cornflakes on medium flame, if it is fried on low flame(or oil is not hot enough) it will consume lot of oil.
cornflakes chiwda

Tuesday, September 26, 2017

Sooji Halwa Recipe | Suji Halwa | Rava Sheera Recipe

sooji halwa
Sooji halwa recipe with step by step photos.Sooji halwa is one of the most easiest desserts which can be prepared in no time and makes an excellent dessert or a simple sweet or prashad.South Indians make Rava Kesari which is similar to sooji halwa with added kesar color where as sooji halwa is commonly prepared in the other parts of the country.Sooji halwa is usually prepared along with puri and dry black chickpeas on the eighth day(Ashtami) during Navaratri in north India and is prepared for any festivals like Ganesh chaturthi,Navaratri etc.
sooji halwa
I am posting a basic version of Sooji halwa, there are no hard and fast rules for preparing this halwa, the recipe I am posting has just right sweetness the way my family prefers but you can increase the sugar and ghee quantities according to your requirements.Sometimes I add fresh fruits like apple,banana,mango,pineapple to the sooji halwa to make it in different flavors.
sooji halwa

sooji halwa
If you want to make the sooji halwa rich add milk or a mix of milk and water in the ratio as mentioned and proceed with the same recipe.The addition of nuts again is individual choice,I even add roasted almonds along with cashewnuts and raisins which adds a nice bite to the halwa.I sometimes add saffron to the halwa instead of cardamom powder.If you are preparing the halwa for prashad you can add a pinch of edible camphor which gives a divine taste to the halwa.I prefer to make sooji halwa rather than Rava kesari as I am against the usage of synthetic colors in our regular food.
rava sheera
Check out other halwa recipes in my blog:
rava halwa
Here is how to make sooji halwa recipe with step by step photos.
Sooji Halwa | Rava Sheera Recipe:
Serves 2-3
Prep time: NIL | Cooking time: 20 mins | Total time: 20 mins
Cuisine: Indian | Category: Dessert

1/2 cup Sooji/Rava
1/3 cup Sugar
3-4 tbsp Ghee+ 1 tbsp Ghee
1 1/4 cups Water
1/2 tsp Cardamom powder
7-8 Cashew nuts,chopped
2 tbsp Raisins

  • Heat ghee in a thick bottomed kadai and add cashewnuts and fry them until they turn light brown in color and remove them and then add raisins and fry them until they swell up and remove them and keep aside.
  • In the remaining ghee add rava and roast it on low flame until you get nice aroma from it.
  • Meanwhile boil water in another container and pour this water in the roasted sooji and keep stirring it continuously and let it cook until done.You can even boil the sugar in the water and add it to the roasted sooji and mix.
  • Add sugar to it and cook further,initially the mixture will become watery.Let it cook further until it is done.
  • Add cardamom powder, fried cashew nuts,raisins and 1 tbsp ghee and mix it nicely.
  • Cover it and leave it for a while.
Serve it hot/warm or at room temperature.

  1. This is mildly sweet,if you want it more sweeter add 1-2 tbsp of sugar to it.
  2. The addition of ghee at the end will keep the halwa soft and does not harden after it sits for a while too.
  3. You can prepare it in complete milk or mix of milk and water using the same ratio as mentioned.
  4. You can increase the water to 11/2 cups for a soft halwa.
  5. You can even add roasted almonds,chopped figs in the halwa for a richer taste.Instead of cardamom powder you can add saffron soaked in hot milk which gives a nice flavor and color to the halwa.
  6. You can prepare various fruit based halwas like banana halwa by addding chopped banana at the end and cook for a minute or by adding chopped mangoes to make mango halwa.You can add finely chopped apple pieces,pineapple pieces while boiling the water and proceed with the same recipe for apple halwa and pineapple halwa.
rava sheera

Tuesday, September 19, 2017

Pasta Payasam | Macaroni Kheer Recipe | Kheer Varieties

pasta payasam
Pasta kheer recipe with step by step photos.Navaratri is around the corner and it is a norm to prepare a different sweet and sundal variety for naivedyam on those nine days.I have been planning to post the pasta kheer recipe from so long and finally I am able to post it for this navaratri.The preparation process of pasta payasam is very similar to any other payasam variety just that we need to boil the pasta and then add to the milk unlike other kheer varieties where vermicelli or sooji or rice is cooked in the milk.
pasta payasam
I usually get various pasta varieties which includes penne, shell, spiral, fettucine, macaroni, linguini, fusili, sphagetti etc but penne pasta is the favorite at my place as it absorbs the sauce well compared to the other ones.I have used macaroni for this payasam but one can either use shell or penne pasta varieties to prepare this kheer and I will not recommend other pasta varieties as they will not absorb the fluids well. The kheer absorbs the milk and thickens as it sit and hence while making the kheer add enough milk and adjust the sweetness as for your preference.
pasta payasam
pasta payasam
Check out other Kheer recipes in my blog here.
pasta payasam
Here is how to make pasta payasam recipe with step by step photos.
Pasta Payasam Recipe:
Serves 3-4
Prep time: 2 mins | Cooking time: 25 mins | Total time: 30 mins
Cuisine: Fusion | Category: Sweets/Desserts

1 cup Macaroni or any other small Pasta variety
1/4 cup Sugar
1/2 cup Condensed milk
3/4 liter full cream Milk
10-12 Cashew nuts
2 tbsp Raisins
15-20 Saffron strands
2 tsp Ghee

  • Soak saffron in 2 tbsp warm milk for 10-15 mins.
  • Boil macaroni in a big pot of hot water,add little ghee and let it cook for 12-15 mins until done or follow the instructions given on the pack.
  • Boil milk and simmer it for 12-15 mins until it reduced to 3/4th of the quantity.
  • Add cooked pasta to the simmering milk and reduce the flame and cook for another 5-7 mins.
  • Add saffron soaked milk,sugar and condensed milk and mix gently till it dissolves and let it continue cooking over low flame.Always cook over low flame otherwise the milk might curdle.
  • Meanwhile heat ghee in a kadai and fry cashew nuts and fry them until golden in color and remove them and keep aside.
  • In the same kadai add raisins and fry them until they fluff up and remove and keep them aside too.
  • Add ghee roasted cashew nuts and raisins and cardamom powder to the kheer and mix and switch off the flame.
Serve it hot/warm/cold or at room temperature.

  1. You can add 1/2 tsp Cardamom powder to the kheer while it is boiling.
  2. You can make any kheer varieties like sago,vermicelli,millets etc.Sago and vermicelli needs to be roasted in ghee before adding to the milk mixture.
  3. The kheer tends to thickens as it sits and hence make sure it has enough liquid when you finish making kheer.If it is thickened at the time of serving you can add boiled and cooled milk to the kheer.
pasta payasam
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