1 cup wheat flour 1 cup white flour 1 teaspoon salt 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons oil 1/4 cup yogurt ghee for frying kulcha In a bowl, mix flour, salt, sugar, baking powder, baking soda and mix well. Stir in oil and yogurt combine well adding little water if needed and knead the dough until soft and pliable.Cover and allow to rest for about 2 hours. Divede the dough, make small balls, flatten with palms and roll each into a small kulcha as shown in the video. STUFFING 1 cup grated paneer 1 small boiled and grated potato 1 small onion finely ..read more

Thank you Anjana Vithlani for sharing the recipe for edible bowl.Anjana makes chat but I made salad bowl,the bowl is edible. Yes, lets have edible bowl ! Be creative and customize your bowl with your choice of filling and enjoy crunchy salad bowl with lots of vegetables goodness.Baked bowl are perfect for salads or chat,fill them with any ingredients you like.Personaly I love to load with mixed green salad. 1/4 cupwhite flour 1/4 cup wheat flour 1 tablespoon oil 1/2 teaspoon salt 1/2 teaspoon chili flakes water as needed salad: 1 cup mixed greens cucumber sprouts seeds of your choice pomegrana ..read more

This weekend Kajal (my daughter in low) made pistachios cookies,sha came across this recipe online and shared with me. These cookies are crumbly, and also very fragrant. Absolutely delicious and melt in the mouth. 1 cup white flour 1 1/4 sticks butter (room temperature) 14 cup white sugar 1/2 cup dark brown sugar 3/4 cup roughly ground pistacious 1 teaspoon baking powder pinch salt 1 teaspoon vanilla extract 1/2 teaspoon cardamom powder 1 teaspoon saffron+ 1 tablespoon milk (mix together) 1/4 cup approx ground pistachios for rolling the cookie dough. In a mixing bowl,add butter,white sugar and ..read more

In India and occasionally in East Africa where I grew up, food was often served on banana leaves. The Gujaratis call this paatar and a full Indian meal is served on these leaves.  The leaves are considered sacred and pure and in the South of India, food is still served on Banana leaves on special occasions and festivals.  I have always wanted to serve a meal on a banana leaf and here I have my wish granted.  I actually grew the Banana plant in our backyard.  Here I have cooked and served a full thali of   Paratha,puri, rotlis, rice, bharazi shak / peagean peas, gu ..read more

DIWALI NA SHUBH TAHEWAR NI BADHAI NE KHUB KHUB SHUBHECHA Flaky This flaky crumbly melt in the mouth puri is goes well with Shrikand (a sweetened hung yoghurt) or in my case, with a cup of steaming masala chai. 2 cups white flour 2 table spoons corn starch 3/4 cup melted ghee 1/4 cup sugar 1/2 tea spoon baking powder little water Ghee or oli for deep frying Combine all above ingredients together and bind flour with worm water.Make firm dough. Divide dough in to 10 to 12 equal parts,make balls .Roll it out very lightly make approx. 1/8 in thick .Dep fry the puris on a low heat until gold ..read more

In the food processor place all the above ingredients and pulse until finely minced. Transfer in a bowl divede the mixture into equal size balls and set aside. 1/2 cup cashew nuts 1 cup desiccated 3/4 cup milk powder 1 teaspoon ghee 1 tablespoon sugar milk as required to bind the dough In a food proccesor add the cashews, coconut and sugar. Grind altogether,transfer in a large bowl and add the milk powder,ghee and little milk at a time as required and mix all until you can form a dough. Divide into equal portion, roll into a ball and flatten with your palms. Place the apricot stuffing in the c ..read more

Budding Baker Master Arjun So our grandson Arjun had a baking session with his mom and they baked some luscious blueberry muffins which incidentally are my favourite. Our little man loves to help his mommy and is always keen to take charge.  He knows his ingredients and will weigh these out.  This kid is going to come and help out in the Jikoni soon I hope.  I cannot wait for  Junior Vithlani and Dadi to cook up some kid friendly recipes in the Jikoni. How to make flax  egg ( egg substitute ) 1 tablespoon ground flax seeds 3 tablespoons water In a bowl add water and g ..read more

1/2 cup fltten rice ( pawa) 4 to 5 tablespoons water (for soaking the flatten rice) 1 cup cabbage finely chopped 1/2 cup carrots finely chopped 1/4 cup cilantro finely chopped 1/2 cup gram flour 1 teaspoon ginger paste 2 teaspoons chili paste 1 1/2 teaspoons salt or to taste 1 tablespoon sesame seeds 1 teaspoon amchur powder Oil for frying Wash the flatten rice throughly, add about 4 to 5 tablespoons of water and allow to rest for about 5 minutes. Mash pawa with your hands, add all the above ingredients and mix well until well combined. Divide equaly and prepare small petty like wada. Heat the ..read more

1 cup white flour 1/3 cup ghee melted 1/2 cup sugar (ground) 1 cup desicated coconut 2 tablespoon custard powder 1/4 teaspoon salt 2 tablesoons milk 1/2 teaspoon baking powder 1/4 teaspoon baking soda In a bowl, place ghee and sugar. Mix until creamy and well combined. Pull the dough togetheradd milk mix well. Scoop out the dough with an ice cream scoop,place on your palm and flatten the dough with your fingers.Spinckle desicated coconut ,place on a baking tray lined with parchment paper and bake into yhe preheated oven to 300 degrees for about 20 minutes. Remove from the oven,let cool and enj ..read more

So my lovely derani Anjali Vithlani an expert mithai master, recently shared her recipe of a brand new mishtan with me.  The Vithlani women, regardless of the fact that they live far apart, are still closely connected with each other and rejoice and  build each other up.  All Vithlani daughter in laws are good cooks, mainly because our family are foodies from children to adults. So here I am sharing the recipe that Anjali discussed with me.  Please do try making it as Anjali is really a Master of Mithai For the fudge 1 cup milk powder 1/2 cup condensed milk 3/4 cup milk 2 t ..read more