Recipes From My Kitchen

Nimki / Namak pare is a crispy, crunchy, flaky, savory snack. Bengali's call it Nimki but in other parts of India, they also known as Namak pare, Nimkin, Namkin, etc. The recipe calls for very few ingredients, one of them is all purpose flour or maida. To make a batch of crunchy Nimki all you need is proper proportion of ingredients and little patience while frying them. Do give this a try and let me know how it turned out for you.        This is a great tea time snack also and doesn't require a festival to make this. However, during Indian festivities, we tend to make this as one of the savory snack for all to enjoy. Ingredients: 1 cup all purpose flour / maida, 4 tbsp of melted ghee, 1 tsp kalonji / nigella seeds Salt as per taste, Warm water for kneading Oil for deep frying Method: In a mixing bowl, add the flour, salt, kalonji and ghee. Mix everything really well for 1-2 minutes with your hand. The flour should resemble the texture of bread crum...

 These scrumptious Khajur Rolls are made with dates, poppy seeds along with the goodness of dry fruits such as almonds, cashews, pistachios, etc. Give your taste buds a sweet treat with this lip-smacking dessert this Diwali and overwhelm your guests with the rich flavors this dish would offer.     Since Khajur Rolls or Khajur burfi are filled with dry fruits they provide a soft yet chewy texture. They make a power-packed workout snack and perfect for those having sweet tooth and don't want to indulge in refined sugar-based desserts. Khajur barfi is completely sugarless as dates are the source of sweetness in this burfi.     Ingredients: 500 gms seed less dates , 1/4th cup almonds , chopped, 1/4th cup almonds , slivered, 1/4th cup pistachios , chopped, 1/4th cup golden raisins , washed and clean dried, 1/4th cup pumpkin seeds , (optional, I have not used) 1/4th cup cashews , (optional, I have not used) 2-3 tbsp poppy seeds , dry roasted, 1-2 tsp ghee ,   Met...

This recipe has been passed down for 2 generations. Every family has their own recipe and measurements, this is the way its made at home. Classic and authentic.   Ingredients: 1 cup gram flour , sifted, 1 cup + 1 cup ghee , 2 cups granulated sugar , 1/2 cup water , A pinch of edible camphor , Before you start: Make sure you have all the ingredients measured out and kept in separate vessels.  Keep a 10 - inch steel plate or square baking tray greased with ghee ready. Keep separate ladles for separate pans. You need to be very quick while making Mysore Pak and require complete concentration. So try to make it while you are alone. Method: You would need two different kadhai's or heavy bottomed pans. One large and one small. In the big pan, put the sugar and water and allow it to come to a boil. Side by side, in the small pan, add 1 cup of ghee and allow it to melt completely. The remaining 1 cup will be used later, so keep that in the melted form also han...

 Coconut Burfi is a classic and traditional recipe of an Indian sweet that is prepared during festivals and special occasions. Coconut and festivities go hand in hand because the sweets made from them are auspicious and are used as offerings at sacred rituals performed during festivals. Indian desserts can be daunting and difficult. But this one is such a winner. This is my mom's specialty sweet. She makes it the best in the world. No one can match it. I love it!!!   Ingredients: 2 cups fresh grated coconut , 3 cups granulated sugar , 2 cup milk , 2 tbsp pure  ghee , 1-2 tsp cardamom powder, Before you start: Keep a 10 - inch steel plate or square baking tray greased with ghee ready.   Method:   In a big heavy bottomed kadhai, put the grated coconut, sugar, and milk. Put it on high flame and mix well. Allow it to come to a boil. Simmer it and leave it to cook. This will take a good 20 mins. So you have to be patient. Just keep mixing it once in while. You will s...

Shankarpali or Shakarpara is a crispy and lightly sweetened snack prepared using just six basic pantry ingredients! Typically made in Indian homes around Diwali, these irresistible bite-sized sugar cookies can be prepared ahead of time and make for a perfect tea-time snack. The main ingredients in Shankarpali are all purpose flour or maida, sugar and ghee. Shakkar para for some, is a very versatile snack and comes in a savory version too. Popularly known as namak-para or Nimki, the savory snack replaces sugar with salt and kala jeera. Ingredients: 2 cups all purpose flour/maida 1/2 cup sugar, 1/2 cup ghee, 1/2 cup milk, Oil for deep frying Method: In a bowl, add warm milk and sugar and mix well until the sugar dissolves. Add ghee and mix well. Add the maida in batches and mix well. Close with a lid and let it rest for 2 hours. Knead the well rested dough and divide it into 2 parts. On the side, heat oil a medium sized kadhai on medium flame. Take one part and roll int...

 7 Cups Burfi is a popular South Indian dessert recipe which is generally made during the festival season to share with family and friends. 7 Cups Burfi is also called as 7 Cups Cake. The texture and colour are very similar to  Mysore Pak , yet it has its own unique taste and flavour. Ingredients: 1 cup besan / gram flour 1 cup ghee / clarified butter 1 cup cashew powder 1 cup coconut, freshly grated 2 cups sugar 1 cup milk ¼ tsp cardamom powder Method: In a large heavy bottom kadai add the ghee followed by the besan. Mix well making sure the besan is well combined with ghee. Now add the cashew powder, coconut, sugar and milk, mixing everything well until well incorporated. Keeping the flame on low/sim always, continue to cook ensuring it doesn't stick to the bottom of the kadhai. Keep stirring until the mixture thickens and starts to separate from the pan. This will take about 30-40 mins approximately. Transfer the prepared mixture into a greased square cake...