Tuesday, October 17, 2017

Maida Biscuit Recipe | Khara Maida Biscuit | Diwali Special Recipes

Maida Biscuit Recipe

Hi Supermoms,

Diwali is just a couple of days away and I know that so many of you are busy decorating your home and also making delicious sweets and snacks. Deepavali or Diwali has such a beautiful tradition of bringing our families together and making it memorable with loads of sharing and caring. 

Making sweets and savouries at home for family and friends is an important Diwali  tradition . I have been sharing quick, easy and delicious recipes for you all to try and today I am sharing yet another easy recipe. 

We call this 'Maida Biscuit' as it is made using the all purpose flour. It is my Mother In Law's signature bakshanam and I am so happy that she made it for us this year. You can make both sweet and spicy versions of this recipe. 

Maida Biscuit Recipe:

Preparation time : 5 minutes
Cooking time : 20 minutes
Storage : Keeps good for 7 days when stored in a clean, dry, odour free air tight container 
Special vessel/equipment : Iron kadai/wok/pan 
1 cup = 250 ml cup 

Ingredients : 

1 cup all purpose flour/maida
1 teaspoon cumin seeds/jeera
1 teaspoon Kashmiri chilli powder ( adjust quantity according to taste)
1/4 teaspoon asafoetida/hing
4 teaspoon clarified butter/ghee OR oil 
water ( adjust)
salt to taste ( I used 1/2 teaspoon)
oil to fry 

Method :

1. In a wide bowl, add all the dry ingredients and mix well.

2. Add ghee and mix well.
3. Now add water little by little and make a soft yet firm dough.
4. Pinch a small portion of the dough , dust the working space with flour and roll out the dough into a thin circle using a rolling pin ( just the way you roll out flat breads/roti).

5. Cut the circle into desired shapes .

6. Heat oil in a pan.
7. Just drop a small piece to check if the temperature is right for frying.
Chef tip : The biscuit has to instantly sizzle and rise up to the surface of the oil.
8. Fry the biscuit in batches.

Chef tip : Fry them over low flame. When the biscuits are fried in the right temperature, they do not absorb much oil.
9. Repeat the same for the entire batch.

Your crunchy and tasty Maida biscuits are ready !

Maida Biscuit Recipe

Wishing you all a very Happy Diwali !

Happy Cooking !

With love,


Monday, October 16, 2017

7 Cup Burfi | 7 Cup Cake Recipe | Diwali Special Recipes

 7 Cup Cake Recipe

Hi Supermoms,

Indian Sweets are simple , flavourful and delicious. Deepavali/Diwali is the time to indulge your family and friends with sweets and snacks. And home made sweets and snacks just makes the occasion even more memorable. 

Many of you might have doubts whether you will be able to achieve the right consistency while preparing  sweets at home , especially burfi/cake. Today, I am going to share an easy recipe that can be prepared even by amateur cooks and it does not require too much ingredients or too much time. Also, there is no necessity to make separate sugar syrup, so no need to worry about sugar syrup consistency, etc., 

My Mother In Law and me made this today and without any delay, I am sharing this 7 cup cake recipe with all of you , so that you can try it for this  festival season. We have been making this sweet for more than two decades, so you can follow the recipe blindly. 

As you can easily guess, 7 cups of ingredients mixed together make this delicious sweet . 

 7 Cup Cake Recipe

7 Cup Burfi | 7 Cup Cake Recipe:

Preparation time : 10 minutes
Cooking time : 20-25 minutes
Makes : 32 burfi/cakes 
Storage : keeps good for upto 7 days when stored in a clean, dry, odour free air tight container 
1 cup = 100 ml cup
Note : Use the same cup to measure all ingredients 

Ingredients :

1 cup chick pea flour/besan
1 cup fresh coconut ( grated )( you can also use store bought desiccated coconut)
1 cup milk
1 cup ghee/clarified butter
3 cups sugar 
2 pods cardamom ( powdered)
1/4 teaspoon ghee ( to grease the pan/plate)

Method :

1. In a heavy bottom pan, lightly roast the besan/chick pea flour over low flame  till it turns fragrant. 

2. Now add the coconut, sugar  and milk and stir to mix without any lumps.

3. When the sugar starts melting, add ghee  and cardamom pods.

4. Keep stirring continuously till the mixture becomes non stick and start leaving the sides of the pan. 

5. Keep a greased baking pan/ plate ready and pour the mixture.
6. Tap the tray/plate to level the mixture.
Chef tip : Grease the back of a spoon and use it to level the burfi mixture.
7. Allow it to cool for 5-7 minutes.
8. Using a sharp greased knife, cut the 7 cup cake into desired shape.

9. After the mixture is completely cool, remove the cake/burfi from the tray . 

Your delicious 7 Cup Burfi is now ready . You can arrange them in gift boxes as they make for delicious Diwali Edible gifts too. 

7 Cup Cake / Burfi

Wishing you all a very Happy Deepavali 🎇🎇

Happy Cooking !

With love,


Sunday, October 15, 2017

Sweet Somasi | Sweet Somas Recipe | Karanji Recipe | Traditional Sweet Recipe

Sweet Somasi Recipe

Hi Supermoms,

Traditional recipes bring back so many food memories from childhood. A sweet that my grandmother always used to make is the 'Somas/Somasi'- the South Indian version of the world famous Samosa. She used to make both the sweet and savoury version . The savoury version has boiled and spiced potatoes and the sweet version has a dry filling made out of roasted gram, poppy seeds, sesame seeds and sugar. 

A bite into this crunchy sweet somasi gives a flavour explosion in your mouth and also takes you on a nostalgic trip. My Mother In Law made this yesterday as a part of our Diwali Sweet and Savoury preparation and I captured it to share this amazing traditional recipe with all of you. 

Sweet Somasi Recipe

Recipe Courtesy : Mrs. Prema 

Sweet Somasi Recipe | Karanji Recipe :

Preparation time : 15 minutes
Cooking time : 45 minutes ( includes shaping the somasi)
Makes : 15 medium size somas/somasi
1 cup = 250 ml 
Storage : Keeps good upto 7 days when stored in an clean, dry, odour free air tight container 
Special Vessel/Equipment : Iron kadai/heavy bottom pan, rolling pin, cutter/shaper to cut the corner of the somasi shell ( you can also use a fork)

Ingredients :

For the outer shell:

1 cup maida/flour 
pinch of salt 
water ( adjust)
1 teaspoon oil ( of your choice ) 
2 teaspoons flour ( for dusting)
oil for frying 

For the sweet filling :

1/2 cup roasted gram / chutney dal/pottukadalai ( coarsely ground)
1/2 cup fresh coconut ( grated) ( you can also use shop bought dessicated coconut )
2 teaspoons khus khus /poppy seeds 
1 teaspoon sesame seeds/Til seeds ( white or black)
2 green cardamom pods ( powdered)
1/2 cup sugar ( powdered)
10 cashew nuts ( broken) 
1 teaspoon ghee/clarified butter 

Method : 

To make the filling :

1. Heat a heavy bottom kadai or pan over low flame  with ghee and roast the broken cashew nuts till they turn light brown and transfer it to a different vessel/plate.
2. Place the pan back on low flame and roast the poppy seeds till they splutter and add it to the cashews.
3. Next, roast the til seeds till they splutter and add it to the mixture.
4. Lightly roast the coconut so that there is no extra moisture and add it to the mixture.
5. Switch off the gas and in the heat of the pan, toss the ground roasted gram and then transfer it to the vessel containing the filling mixture.
6. To this mixture, add powdered sugar, cardamom powder and mix well. 

Your filling is now ready.

To make the outer shell :

1. Add flour, salt, oil in a bowl and mix well.
2. Add water little by little, and made a smooth and soft pliable dough. 
Chef tip : The dough might dry out if kept open, so keep the bowl covered with a lid or cling film .

3. Pinch a small portion ( size of a marble) , roll it into a ball.

4. Dust the working space with flour, and roll out the dough ball into a 3" circle. 
Chef tip : Roll it out really thin so that the somas is crisp on the outside.

5. Place 1 1/2 ( one and half) teaspoons of the filling inside the circle.

6. Dip your finger in water and apply on the corner of the circle.

7. Close and seal the circle to form a semi circle ( refer picture above). 
Chef tip : You can use a fork to shape the corner or simply cut the extra dough using a knife or cutter. You can also fold and seal the somasi. You can be creative when you seal them. Press gently to check if it is sealed properly.  
8. Repeat the same for the remaining dough.
Chef tip : Place the shaped somasi in a floured plate. 

9. Once you have shaped all the somasi , heat oil in an iron kadai/wok or pan over low/medium flame. 
10. Check the temperature for frying by dropping a small piece of dough . If it instantly sizzles , then the oil is ready.
Chef tip : Temperature of oil is most important to make any fried snack. If the oil is not hot enough, the somasi will look greasy . If the oil is too hot, it will turn brown too quickly, but uncooked inside. So, have a constant watch on the temperature of oil. 

11. When the oil is ready for frying, gently drop the somasi in oil and fry on both sides.
12. Drain in a kitchen towel/ dry leaf .

13. Repeat the same for the remaining batch.
14. Once completely cool, store them in a clean, dry , odour free air tight container.

Your delicious Traditional Sweet Somasi Recipe is now ready for the occasion.

Karanji Recipe

Happy Cooking !

With love,


Saturday, October 14, 2017

Rava Ladoo Recipe | Semolina Balls Recipe | Traditional Diwali Recipes

Hi Supermoms,

Indian Festivals are decorated with so many traditions and food being a main part of it. Making sweets/desserts on festivals is one such amazing Indian tradition.  Many recipes are heirloom and these  food traditions keeps us connected to our roots. 

'Semolina' or 'Rava' as it is popularly known in India, is used to make many traditional sweets. It is a fuss free ingredient and helps one to make desserts in a jiffy. When slightly roasted they impart a nice aroma and is so tasty too. 

For those who like to make simple, tasty  traditional sweets this Diwali, this Rava Ladoo is just perfect . 

Rava Ladoo Recipe:

Preparation time : 10 minutes
Cooking time : 15 minutes
Makes : 21 small ladoos
1 cup = 200 ml cup 
Special vessel/equipment : sieve 
Storage : Stays good upto 10 days when stored in a odour free, dry, clean air tight container .

Ingredients :

1 cup semolina/rava
1/2 cup powdered sugar ( you can adjust this quantity according to your taste preference)
1/2 cup clarified butter/ghee
2 green cardamoms ( powdered)
7- 8 cashew nuts ( broken coarsely)

Method :

1. Heat a heavy bottom wok/kadai or pan and dry roast the semolina, till they are fragrant and switch off.

2. Once cool, powder them in a mixer/food processor.
3. Sieve the rava flour and add it to a wide bowl.

4. Powder the sugar ( crystals) and sieve them also.

5. Add the sugar and powdered cardamom to the rava flour.

6. Lightly roastthe broken cashew nuts in a tablespoon of ghee and add it to the ladoo flour.

7. Heat ghee in a pan till it melts completely and is hot .
8. Switch off the ghee.

9. Add half of the heated ghee little by little  into the flour mixture and mix using a spoon .

10. After 3-4 minutes, the mixture will be bearable to touch.
11. Now take small portion of the flour mixture in your hand , press them tightly and shape them into balls.


12. If you feel the mixture is not binding well, add the remaining hot ghee, little by little , mix and shape them.
Chef tip : The rava - sugar flour mixture has to be warm to be able to shape them. If they turn cold, try adding hot ghee and shape them.  If you are still unable to shape, then sprinkle few drops of hot milk and shape them . 
Note : If you add milk , the ladoo cannot be stored for a longer period.
13. Repeat the same process to make all the ladoos. 
14. Store them in an air tight container.

Simple, tasty and quick to make Rava Ladoos are ready just in time for the festival. 

Rava Ladoo Recipe

Wishing you and your family a very Happy Deepavali.

Happy Cooking !

With love,


Friday, October 13, 2017

Omapodi | Gram Flour Fried Noodles flavoured with Carom Seeds | Traditional Deepavali Special Recipes by Masterchefmom


Hi Supermoms,

Indian Festival Celebrations is filled with delicious food and home made sweets and snacks makes the celebration more memorable. There are many traditional recipes that are made during Deepavali. "Omapodi' is one easy savoury snack to make. Just a handful of ingredients and minimum time, you have amazing home made snack ready. 

'Omam' in Tamil means Carom seeds ( it is called 'ajwain' in Hindi, 'Ugragandha' in Sanskrit ) . They are tiny seeds , an essential spice in Indian cooking. It has a strong flavour and also has so many digestive properties. It is often used to temper curries and sabjis ( vegetable stir fries). They are added to the batter of all deep fried snacks and also in the paratha dough. 

"Omapodi" literally translates into ' Carom seeds powder' . As the carom seeds flavoured fried noodles are so thin, it literally crumbles into powder , it is aptly named 'Omapodi'. It is so fascinating !

You will need a special instrument called the 'Murukku Press' to make this omapodi. You need to use the dice with many small holes in it to make shape them. 

Will add the stepwise pictures soon to this post. This is a fuss free , gluten free recipe and you can confidently try them . The dough for this snack needs to be slightly loose and not too hard. You can press a little on a plate to test for right consistency. If it breaks , then your dough needs more water. If it does not  hold shape then, your dough is very loose and you can fix it by adding more chickpea flour. 


Omapodi | Traditional Deepavali Recipes: 

Preparation time : 10 minutes 
Cooking time : 20 minutes
Serves : 4-6 
1 cup = 250 ml cup
Special Equipment/Vessel : Murukku Press , iron wok/kadai
Storage : It keeps good upto a week when stored in a clean , odour free and dry container 

Note : You can dry roast the carom seeds till fragrant and powder them whenever you find time. You can store them in an air tight container and use it to flavour your dishes. 

Ingredients :

2 cups besan/chickpea flour
1/4 cup rice flour 
1/2 teaspoon of ajwain/ carom seeds/omam ( dry roasted and powdered) 
2 teaspoons unsalted butter ( room temperature) ( If you are Vegan, skip butter and add 2 teaspoons of hot oil into the batter )
salt to taste
water ( adjust)
oil ( to fry)

Method :

1. In a wide bowl, add the flours, carom seeds powder, salt and mix well.
2. Add butter and incorporate it into the flour using your hands.
3. Add water little by little and make a soft pliable dough.
4. Grease the murukku press with oil. 
5. Take a portion of the dough and test the batter for right consistency. 
Chef tip : If there are too many cracks and breaks, then your dough needs more water. If it does'nt hold shape then, your dough is very loose and you can fix it by adding more chickpea flour. 
6. Heat a heavy bottom wide wok/kadai ( preferably iron kadai ) with oil over low flame.
Chef tip : Take enough oil in the kadai so that the omapodi can fry comfortably. 
7. When oil is hot, drop a small piece to check if the oil is ready to fry omapodi.
Chef tip : The dough has to instantly sizzle and float up. As they are very thin, it will hardly take any time to cook. Once the oil is hot, cook the omapodi over low flame only to avoid over browning. 
8. Now that the oil is ready, press the dough filled murukku press above the kadai ( at a distance where the heat is bearable for you ) and make one large omapodi that fits the kadai. 
Chef tip : You can make one large omapodi one per batch. 
9. When the omapodi is fried on one side gently toss and fry the other side .
10. Drain and place it in a kitchen tissue or dry leaf plate. 
11. Repeat the same process for the remaining dough. 

Your delicious Omapodi is now ready to be enjoyed immediately or can be stored and enjoyed later. This is a very tasty tea time snack too. 

Deepavali Bakshanam

Wishing you all a very Happy Festival Season 💖

Happy Cooking !

With love,


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