Oct 26, 2016

Layered Chapatis

Layered Chapatis

Chapati’s an all time favorite dish in Indian cuisine. Here’s the recipe of layered chapatis. It’s best with Veg or non-veg korma / dal / chicken curry….


Chapati dough
4 - 6 teaspoons oil
¼ cup atta (whole wheat flour) for dusting


Sprinkle  some whole wheat flour and make a thin chapatti.

Gently apply ½ teaspoon oil over it and then fold it in half to form a semi - circle.

Apply again ½ teaspoon oil over it and then fold it into a triangle.

Sprinkle some whole-wheat flour and now make a round or triangular chapatti.

Heat a pan on high heat. Reduce the heat to medium and cook chapatis until done / golden spots appear on both sides. It slightly puffs when cooking. Apply ½ teaspoon cooking oil or ghee on both the sides of the chapatis. Serve hot with any veg or non-veg curries of your choice.

Layers are clearly visible

Oct 25, 2016

Rava Chakli / Rava Murukku

Rava  Chakli / Rava Murukku

It’s a tasty  snack, made of rava (sooji), rice flour and spices. These chaklis are best with tea or coffee. Easy to prepare and delicious too !!!

Makes: 12


1 cup (Indian standard measuring cup of 100 ml capacity) rava (sooji)
2 cups water (200 ml)
3 tablespoons rice flour
1 1/2 teaspoon oil
½ teaspoons cumin seeds (jeera) or ½ teaspoons black  sesame seeds (or black til)
½ teaspoon salt
½ teaspoon hing (asafetida)

300 ml oil (to fry chakli)


In a pot, boil 2 cups of water. When the water boils vigorously, pour rava slowly and mix well. Switch off the heat and keep it covered for 15 minutes. Now the consistency of the rava is like a porridge.

In a wide bowl, mix cooked rava with 1 teaspoon oil, cumin seeds, rice flour (maximum 3 tablespoons + 1 teaspoon, adding rice flour depends on texture and quality of the rice flour)), salt and hing. Combine  all the ingredients together and make a soft dough. Finally, add remaining ½ teaspoon oil and knead well.

Put this soft dough into a murukku / chakali mould and press it to chakli shape on a clean plastic sheet or aluminum foil.

Heat oil in a wide kadai/ frying pan and reduce the heat to medium. Please do not fry on high heat. Transfer chakalis / murukku (3 – 6 at a time. It depends upon  the size of the kadai and quantity of the oil) into the hot oil and deep fry on a medium heat until golden color and crisp on both sides.

Drain out from the oil and place it on kitchen towel / paper towel to absorb extra oil. Please use 2 – 3 paper towels to absorb extra oil. Once chakali cools, store it in an airtight container. Serve with tea or coffee.

Oct 24, 2016

Soft Chocolate Fudge

Soft Chocolate Fudge

It’s a simple soft chocolate fudge, made of condensed milk. It’s very easy to prepare and delicious too !!!


400 ml Milkmaid condensed milk
100 g butter
2 tablespoons Cocoa powder
3 tablespoons sugar
1 teaspoon vanilla essence


Grease a baking pan or steel plate with 1 teaspoon butter and keep aside.

Heat a nonstick pan on medium heat. Transfer above ingredients into the pan and stir well for 15 – 20 minutes until it leaves the sides of the pan. To see if it’s ready, drop a little of the mixture (with the help of a teaspoon) into a small bowl of ice cold water. If it’s ready, a soft ball of fudge should form (fudge won’t melt too) and that’s the right consistency. Switch off the heat.

Transfer  hot fudge into the greased pan and keep aside to cool. Once it cools completely, keep it in the refrigerator for 4 hours. Remove from the refrigerator and cut into desired shape and size.