Maida - 1 cup
Besan/Rice Flour - 3 tablespoons
Curd - - 1 - 2 cups
Green chillies - 2 finely chopped
Fresh Coconut - 2 tablesppons(cut into small cubes)(Optional)
Ginger - 2 tablespoons(Finely Chopped)
Salt - According to taste

  • Take a wide opened bowl, add maida, besan, salt, green chillies, ginger and curd, mix well to avoid lumps and consistancy should be like normal fritters.  Keep it a side for 3 -6 hours for fermentation.(Can also use this batter instantly, fermentation is for better taste).
  • Heat oil, in a deep frying pan untill it's piping hot, reduce the flame to mediumand use your fingers to drop the batter into the oil so as to form small fritters.
  • Deep fry till golden brown use the laddle to turn the fritters, so that all sides cook evenly.
  • Serve this crispy cum soft mouthwatering snack with chutney or ketcup.

Added on 17:38

Today I am again posting universal favorite chocolate recipe, can be prepared quickly with less ingredients to surprise your kids. Ofcourse me too enjoyed a lot these balls.


Co Coa Powder - 2 -3 tablespoons
Marie biscuits - 14- 16 biscuits
Grated Coconut - 1/2 cup
Cooking Butter/Ghee - 2 tablespoons
Vanilla Essence - 2 drops
Condensed Milk - 6 -7 tablespoons(If condensed milk is not available can mix fruit Jam too)


  • Make a powder of 14-15 marie biscuits. Sieve and use the fine biscuit powder.
  • Beat  butter till smooth. To this, add the biscuit powder, cocoa pwd, 1 tbsp dessicated coconut pwd (optional), few drops of vanilla essence and condensed milk and combine well to form a smooth dough(at this stage we can add nuts for crunchy)
  • Grease your fingers and palm with melted butter or ghee and roll into small balls. Keep aside. Roll the balls in sprinkles or dessicated coconut and serve.

Added on 21:23

Hi friends Today I am not posting any recipe, just posting my awards and passing it to my blogging friends, I am posttphoning this task from soo many months but, not moving.

First I want to thank all my blogging friends for your support through your comments, that encourages me to work more and more on it.

An award from Vimitha Anand of My Culinary Trial Room She is having a wonderful blog with very innovative recipes,  do visit her blog.

She also passed me these awards

An Award from Priya Sree Ram of BONAPPETITe passed me this award for participating in FASTFOODBUTNOTFAT FOOD event.

My new blogging friend Kalyani KalyanisPlatter
Passeds me these three cute awards.

And now very tough task to select only few friends for this awards, I want to pass these awards to all my blogging friends and you all deserve these awards, but if I type the same message I know, no one will collect the awards, instead it's better to give the names, I am giving nominee names keeping in mind, who already got these awards, as I am not going to bore them with same awards, so friends please collect  these awards.

Hari Chandana of Indian Cuisine
Sadhana of MyLovelyKitchen
Aruna of Veggie Paradise
Kalyani of Kalyani's kitchen
Divya of DivyasRecipes
Khushi of A Girl's Diary
Soujanya of Souju's Home....
Purabhi Naha of Cosmopolitan Currymania
Julie of Tasty Treat
Chitra of Share My Recipe
Sangee Vijay of Typical Indian Cooking
Chaitra of Aathidhyam
Nandini of Nandinisfood
Please collect these awards and pass it any number of blogging friends

Added on 20:46

Khoya/Khova - 1 cup
Atta/wheat flour - 1/4 cup
Powdered Suger - 1 cup(adjust according to sweetness)
Dry fruits - 1/4 cup
Ghee - 1 teaspoon
Maida - 2 cups
Milk - 1 teaspoon
Oil  - for deep frying
Cardamom powder - 2 teaspoons

  • Take a wide opened bowl and add maida, milk, enough water to knead dough for poori, keep it a side for 20 - 30 minutes.
  • Heat a kadai, roast wheat flour and keep it a side, in the same pan roast khova for few minutes and add to wheat flour stuff, then add powdered sugar, cardamom powder  and mix it well.
  • Heat small kadai and add 1 teapoon of ghee, add dryfruits and saute for few seconds and add this dry fruits to khova stuff  and mix well.
  • Now stuffing is ready, let it to cool, make evenly  roundshaped circular balls with khova stuff, make that balls into shape of  modak like whole garlic.
  • Now take the maida dough, divide the dough into evenly sized balls, roll the into poori's.
  • Keep modak shaped stuffing in the center of the poori, Bring together all the edges of poori together and close the top. This is quite a task especially if you have not made something similar to this before.
  • Remove the extra portion of the dough from the top. You will get perfect shape with modak mould, but with little effort we can get the shape manually also.
  • Heat oil in a deep frying pan, divide modaks into 3 batches and deep fry them till light brown and evenly fried all sides in a medium flame.

Added on 20:26