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Wednesday, August 2, 2017

Recipe - Mawa Kachori/Dryfruit Kachori/Sweet kachori

Mawa Kachori/Dryfruit Kachori/Sweet Kachori

Yield: 15 Kachori
 Preparation time: 2 Hours

Mawa Kachori is a royal sweet dish that belongs to Indian state of Rajasthan and was invented in, Jodhpur. It is a type of sweet kachori filled with mawa and dry fruits and dipped in hot sugar syrup. Use of dry fruits and sweetness of sugar syrup makes it a tasty and fulfilling dessert for those who have a sweet tooth.

It is a festive dessert, I made these sweet kachori this year for Rakhi celebration and my family loved it. I am sharing step by step recipe. I hope you like it and please share your experience when you give it a try at home.


Kachori Filling

  • 250 gm of Mawa (Khowa/Reduced Milk Solids)
  • 50 gm of Mixed Dry Fruits Chopped (Almonds, Cashews, Pistachios)
  • 1/2 tsp. Cardamom Powder
  • 50 gm of Sugar (more or less according to your taste)

Kachori Dough/Cover

  • 2 Cups of All-purpose Flour
  • 4 tbsp. of Ghee/Melted Butter
  • 1 Cup Warm Water (Use as needed)
  • A Pinch of Salt

Sugar Syrup

  • 2 Cups of Sugar
  • 1 Cup Water
  • 1/2 tsp. Cardamom Powder

  • Ghee/Melted Butter For deep frying
  • Dry Fruits for Garnishing


Preparing the Dough/Covering

  • In a bowl take the flour, add salt and ghee, mix well
  • Knead soft dough by adding a little water at a time
  • Knead well and cover with a wet cloth, let it rest for 20-30 minutes

Preparing the Filling

  • Heat up a non-stick pan and fry the mawa till it starts to change the color to light brown
  • Turn the gas off let it cool for 2-3 minutes then add sugar and dry fruits, mix well
  • Take the filling out in a bowl

Making the sugar syrup

  • In a pan add water and sugar, let it boil in medium high heat for 4-5 minutes till it gets little thick 
  • Syrup is ready when it has one-string consistency
  • Turn the gas off and add cardamom powder

Making the Kachori

  • Take the dough, knead it and divide into 15 equal sized balls
  • Now take a ball and roll it out to thin disc shape around 3 inch in diameter
  • Put the filling in the middle and start to close the edges to the middle and push a little with your hand slightly and then just flatten it slightly to spread the mixture evenly
  • Do the same with the rest of dough balls
  • Heat the Ghee in a deep pan and deep fry the kachori until it turns golden brown

  • Now at the time of serving make a small hole in the middle of kachori and pour about 1 tbsp. of the sugar syrup from top or simply dip the kachori in the syrup and garnish with the chopped nuts

  • Enjoy the kachori hot or cold they taste yum both ways!


  • Fried Kachori can be stored for 7-8 days in an air tight jar, just heat up the sugar syrup and add to the kachori from top before serving.
  • You can add more dry fruits of your choice in the filling like raisins, dates or desiccated coconut and also adjust the sugar as per your taste.


Please let me know if you have any suggestion to make this blog better by commenting on posts  or write to Thanks!  

Tuesday, July 11, 2017

Recipe- Lemon Rice

Lemon rice

Lemon rice is a South Indian rice dish but it is famous all over  India.This dish is often served in temples as "Prasad" too. You can make this recipe with fresh rice or with the leftover too. The nice aroma of lentils and curry leaves will surely activate taste buds. 
My family just loves this dish, give it a try and I hope you will enjoy it too.


  • Rice cooked/boiled and cooled – 1 cup
    •Dry red chilies – 2-3
    •Curry leaves – 5-6
    •Green Chili(halved)- 2-3
    •Peanuts – ¼ cup
    •Cashew Nuts – ¼ cup
    •Mustard seeds – 1 tsp.
    •Cumin seeds – 1 tsp.
    •Chana dal (Bengal Gram) – 1 tbsp (pre-soaked in water)
  •  Urad dal (split & skinned black gram lentil) – 1 tbsp.
    •Turmeric powder – 1 tsp.
    •A Pinch of Asafetida(Hing)
    •Lemon juice – 2 tbsp. (1 big lemon)
    •Salt as per taste
    •Cooking Oil 

  • First cook/boil the rice and let them cool. I have used basmati rice as it tastes great and has a very nice aroma
  • Now take a pan and heat the oil, add peanuts and fry till golden brown then add cashew nuts fry and keep them aside
  • Add mustard seeds and cumin seeds let them crackle, then add  asafetida, chopped ginger and dry red chili, let them fry for a minute
  • Now add split green chili and curry leaves to it, let them fry
  •  Add Chana dal and urad dal, saute them on a medium flame for a minute
  • Then add turmeric powder, mix well and then add rice, salt and lemon juice and mix well so that the lemon flavor gets mixed all over the rice
  • Cook for few minutes, then add the fried cashew and peanuts and stir carefully 
  • Lemon rice is ready to serve now, tastes great serve hot or cold.

  • When the rice gets cold they absorb all the flavors and without getting sticky and broken so if you are using fresh rice make them ahead and let them cool before making lemon rice.
  • You can also use garlic and add cut potatoes if you like.

 Please let me know if you have any suggestion to make this blog better by commenting on posts  or write to Thanks!  

Friday, November 11, 2016

Recipe - Pizza Pinwheels/Rolls

 Pizza Pinwheels/Rolls   


Yield: 20-24 Pizza pinwheels
 Preparation time: 2 Hours

Pizza Pinwheels are delicious rolls - bite size pizzas, easy to serve and eat.  These pinwheel shaped pizza rolls are just perfect appetizer for parties and gatherings and great for pizza lovers. It has the best combination of cheese, sauce and crust rolled around each other that will make you love the crust part too.
I like to make pizza from scratch, I start from making the dough at home and sauce too, but you can also use store brought dough. Today I am going to share the step by step recipe. Share your experience if you try this at home.

To make Pizza Dough

  • 1 Pkg. Active dry yeast (0.25-oz. or 2 ¼ tsp.)
  • 1 cup Warm water (100-110 degree F)
  • 1 tsp. Sugar
  • 1 tsp. Salt
  • 2 ½ Cup of APF (Maida)
  • 2 tbsp. Olive oil/Vegetable oil

To make Pizza Pinwheels

  • Mozzarella cheese
  • Sliced onion
  • Sliced green capsicum
  • Mix Italian herbs (basil, rosemary, oregano)


Making Dough
  • In a large bowl add 2 ½ Cup of All-purpose flour (Maida) keep aside
  • In a small bowl add yeast and sugar, add ½ a cup of warm water, give it a stir in 2-3 minutes yeast will turn creamy and bubbly
  • Take the flour and add salt and oil to it, Now add the yeast mixture to it. Mix everything and make a soft dough adding little warm water at a time

  • Lightly flour the surface and knead the dough until smooth (around 5-10 minutes)
  • Grease the dough with little oil and cover with plastic wrap or a moist towel and let the dough rise in a warm place (around 80ºF) until it gets double in size (40-60 Mins)
  • Punch dough down and divide into 3 parts
Making Pinwheels/Rolls
  • Now take one dough ball and roll it out, apply pizza sauce on top add cheese on top

  • Add onion, capsicum or any of your favorite toppings, put more cheese and sprinkle some Italian seasonings (basil, rosemary, oregano)
  • Gently roll up the pizza making sure nothing falls outside and put it inside the refrigerator for 10-15 mins so the roll gets little firm and easy to cut
  • Take out the roll and cut about 1-1 ½ inch thick pieces and place them on a tray lined up with parchment paper

  • Bake them in a preheated oven at 425 ºF/220 ºC for 20-25 minutes until golden brown in color (Do the same with other two dough balls as well)

Pizza Rolls are ready enjoy with tomato sauce or any favorite sauce!

  • You can prepare the roll a day ahead and keep in refrigerator, just cut and bake at the time of serving.
  • Butter can be used in the dough instead of oil to enhance flavor and also butter makes dough firm.

Please let me know if you have any suggestion to make this blog better by commenting on posts  or write to Thanks!