Breakfast - Vada - Sweet Vada

Sweet Vada

Ingredients Quantity Maida 1 Cup Sugar 1 Cup Elachi Powder 1/4 tsp Oil To Shallow Fry

Serving 4 Preparation Time 2 mins Cooking Time 15 mins

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1. Mix all ingredients together by adding little water. Mix well till the sugar is dissolves or you get like dosa dough consistency.
2. Heat an oil pan. When the oil becomes heat, turn to low flame and drop the dough in round shape. Here the dough is poured round to the stone to get cirle shape.
3. Turn it slowly when the front part is cooked. Cook on both side till they become golden color.

1. Check more Vada Recipes.
2. Watch out more recipes with Maida/All Purpose Flour.

Bake - Cake - DryFruit Chocolate Cake

DryFruit Chocolate Cake

Ingredients Quantity All Purpose Flour/Maida 1 Cup Sugar Powder 1 Cup Baking powder 1 tsp Baking Soda 1 tsp Honey 1 Oil 3 tsp Eggs 2 Vanilla Esssence 1 tsp Cocoa powder 2 Tbsp

Serving 5 Preparation Time 5 mins Cooking Time 40 mins

Method :

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1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder.
2. In a separate small bowl, whisk together the eggs, milk and vanilla until well combined. Whisk in the 1 cup of boiling water. Pour the wet ingredients into the dry and mix well.
3. Batter will be thin. Pour evenly into the prepared greased pans.
4. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Lunch/Dinner - Veg Starters - Samosa - Soya Corn Samosa

Soya Corn Samosa

Ingredients Quantity Maida Flour 1 Cup Corn Flour 1 tsp Soya Granules, Boiled 1/2 Cup Sweet Corn 1/2 Cup Pepper Powder 1 Tsp Salt To Taste Chilli Powder 1 Tsp Oil To Deep Fry Cumin Seeds 1/2 tsp Mustered Seeds 1/2 tsp

Method :

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4	5

1. Mix maida,corn flour and water to make it very soft dough. Let it rest for 15 mins.
2. Make balls from the dough depending on the size of samosas needed. If you want a small samosa, make a small ball and a slightly bigger ball for a bigger samosa. Now take a ball of dough and roll it out very thinly in an oval or round shape. Dust off any excess flour and cut them in middle. So you get 2 pieces from each circle.
3. Mean while, to 1 Tbsp of oil pan add mustered seeds and cumin seeds. Once mustered seeds crackle add soya granules and sweet corn. Cook this for 5 mins and add salt. So, stuffing is ready.
4. Fold the samosa in such a way that you get a cone. First bring one edge to the center, then bring the other edge and place it overlapping the first. Fill the stuff inside the cone. See to it that you fill even the tip of the cone. Now repeat the same process for the rest of the dough.
5. Now heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the samosas. Fry the rest of the samosas in the same way.

Tips :

1. For the ultimate crispy flaky samosa, fry them twice: once at 350F and the second time around at 375F. If you plan on freezing samosas, fry them just once. Let cool and freeze.
2. Serve with chutney, yogurt sauce or ketchup.
3. Dip your finger in the flour/water paste and run along the edges. Roll into triangular shape as pictured above, making sure to seal the edges tightly. Set aside on a floured surface. Work quickly to prevent the samosas from drying out.

Sweets - Bakshalu - Paneer Sweet Parota

Paneer Sweet Parota

Ingredients Quantity Maida 1 Cup Stuff Paneer,Grated 1 Cup Sugar 1/2 Cup Elachi Powder 1 tsp Cashew Powder 3 Tbsp Oil To Fry

Method :

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4	5

1. Grate or crumble paneer and mix with "Stuff" ingredients. Stuffing for the paratha is ready.Keep it aside.Mix all stuffed.
2. Take wheat flour, add 1 tbsp oil and make a soft dough by adding water little by little just as you make for chapati. Knead it well, cover it and let it sit for 20 minutes.
3. Now make 5 equal sized balls out of the dough.
4. Grease oil on cover, roll it out into small chapati, place a tbsp of stuffing on the top, gather and close it from all side. Now roll it out gently with the stuffing.
5. Heat a tava and put the rolled out paratha on it. Wait for bubbles to appear, then apply a tsp of oil /ghee on the top and flip it over to the other side. Spread oil on the top of the other side also and cook both sides well till brown spots appear.Repeat the same process for the rest of the dough.

Tips :

1. Add Saseme/ poopy seeds while rolling out.

Sweets - DryNut Sweets - Sweet Samosa

Sweets_Drynut_Samosa

Ingredients Quantity All Purpose Flour/Maida 1 Cup Dry Fruits 1/2 Cup Oil To Deep Fry Sugar 3/4 Cup

Method :

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4	5

1. To make the hot sugar syrup add mix the 1/2 Cup of sugar and water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Add few drops of lemon this will ensure that once syrup cools down it does not solidify.Transfer this hot syrup into a serving dish. Keep it warm on stove.
2. Mix maida and water to make it very soft dough. Let it rest for 15 mins. Roast the dry nuts and 1/4 Cup of sugar, blend them into a fine powder.
3. Make balls from the dough depending on the size of samosas needed. If you want a small samosa, make a small ball and a slightly bigger ball for a bigger samosa. Now take a ball of dough and roll it out very thinly in an oval or round shape. Fold it in such a way that you get a cone. First bring one edge to the center, then bring the other edge and place it overlapping the first. Fill the cone with dry nut powder stuffing. See to it that you fill even the tip of the cone. Now repeat the same process for the rest of the dough.
4. Now heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the samosas. Fry the rest of the samosas in the same way.
5. Add the samosas directly into the warm syrup. Leave them in sugar syrup over 2-3 mins. They can be served warm or at room temperature.

Tips :

Sweets - Burfi - Maida Burfi

Maida Burfi

Ingredients Quantity Maida/ All Purpose flour 1 Cup Sugar 1 Cup Ghee 1/4 Cup Elachi Powder 1/4 tsp Dry nuts Few

Method :

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1. Heat 2 Tbsp of ghee in a heavy bottomed kadai. Fry all the dry fruits one by one till they turn golden brown - first almonds, then cashew nuts, walnuts, pistachio nuts, lotus seeds and lastly melon seeds. Keep them aside on kitchen paper to drain the excess oil.
2. In the same ghee, fry maida, and keep them aside as well.
3. To make the hot sugar syrup add mix the sugar and water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Add few drops of lemon this will ensure that once syrup cools down it does not solidify.
4. Add maida and cardamom powder to syrup. Mix well and heat gently at the same time stirring continuously with out interruption till the entire mass becomes thick and sticks to the sides of the Pan.
5. Smear ghee on to a flat plate. Transfer the entire mass on to the plate and roll it with the help of a Chapati roller uniformly. When cool cut into shapes as you lik or diamond burfies.

Tips :

1. Store it in air tight container and enjoy eating for 15 days.

Breakfast - Pancake - Instant Egg Pancake

Egg Pancake

Ingredients Quantity Eggs 3 All Purpose Flour/ Maida 1 Cup Sugar 1/2 Cup Baking Soda 1/2 tsp Milk 1/2 Cup Oil To Fry Cashews Few

Method :

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1. Blend all ingredients to a make a fine batter.
2. Grease oil to the pan and pour the batter. Spread oil on top of it and close the lid. Cook for a min in medium flame.
3. Flip the pan cake and cook for one more min in medium flame.

Tips :

Snacks - Kaara Papad - Kaara Biscuits

Kaara Biscuits

Ingredients Quantity Chiroti Rava/Fine Rava 2 Cups carom seeds / Ajwain 1 tsp Seseme Seeds 1 Tbsp Chilli Powder 1 Tbsp Salt To Toaste Oil To Fry All Purpose Flour To Dust

Method :

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1. Add all ingredients except oil and all purpose flour. Mix well with 3 cups of water. Knead it well and keep aside for atleast 4 hrs to become soft.
2. Take a ball size of dough and dust it with the all purpose flour. Roll out as thin as you can. Cut them into shapes as you like.
3. In deep oil pan fry them till they turn into light golden color.

Tips :

1. Check the dough every hour. If the dough is too tight add little water and turn them to soft.
2. You can use All Purpose Flour instead of chiroti rava. If you are using all purpose flour, no need to wait for roll out them.

Common Meal - Roti - Methi Chapati

Roti - Layered Chapati

List - Cereals/Grains - Wheat - All Purpose Flour Recipes List

Common Meal - Roti - Roomali Roti

Sweets - Other Sweets - Madata Kaja

Snacks - Kaara Papad - Goal Matti

Sweets - Milk - Milk Mysorepak

Sweets - Burfi - Ice Cream Burfi

Sweets - Milk - Kova Poori