In large bowl, mix together yeast, sugar, salt, butter, and milk.Mix in the first 3 cups of flour.Turn dough out onto floured board and knead, adding flour a tablespoon at a time as needed until dough is soft, not sticky.Place dough in greased bowl. Turn dough over so that the top is also greased. Cover bowl with clean dishtowel or plastic wrap and let rise in warm place for 60 minutes or until double in size. Punch down dough and knead on lightly floured board for about 5 minutes.Divide dough into 12 pieces. Shape into small buns. Grease large baking or cookie sheet. Place rolls on sheet, cover, and let rise for about 45 minutes or until round and plump.Sprinkle some raisins onto.Bake for 20 minutes at 400° degrees.Remove from oven and brush honey on tops while still hot.Serve with butter and a hot pot of tea or coffee.

Summer is here again so what's special in our kitchen in the evening with your hot or cold beverage SNACKS-hot and spicy. The snack that came on my mind was my MIL's all time favorite Aloo Bonda. Whenever she goes shopping in town she will get numerous packets of hot spicy Aloo Bonda. I was talking with her few days back and mentioned to her that I really missed some of the snacks. After that I got urge to make these Aloo Bonda for the kids that evening. So sit back and enjoy these bonda's at your kitchen one of these days to enjoy your evening tea time.
For making the Aloo balls:
1 cup mashed cooked potatoes
1 onion chopped
1 green chillie minced
1tsp ginger garlic paste
1/2tsp turmeric powder
1/2tsp chillie powder
1/4tsp cumin seeds
1/4tsp mustard seeds
few sprig curry leaves
salt to taste

Coat a wok with couple teaspoons of oil and splutter curry leaves,cumin and mustard seeds followed by green chillies,ginger garlic paste and finally chopped onions with the turmeric,chillie and salt. Once the onions becomes translucent add the mashed potatoes. Saute the potatoes until they are well blended in the masalas. Remove from flame and let the mixture cool off. Take a spoonful of the mixture and rolled into balls and keep aside.

For the batter:
1 cup besen flour
1/4 cup rice flour
1tbsp chillie powder
1/4tsp turmeric powder
1/4tsp baking soda
1/4tsp crushed ajwin seeds
salt and pepper to taste

Preparation Methods:
Mix all the ingredients into a large bowl to bowl and add enough water to get batter in consistency like iddly batter. Heat a cup of vegetable oil in a heavy bottom wok-dip the prepared Aloo ball into the batter and gently drop into the oil and deep free until golden brown. Drain on paper towel and serve hot with coconut chutney.

Heat 2tbsp ghee and fry rava on a moderate heat, stirring constantly to light brown color and set aside.Then add another tbsp ghee and roast the vermicelli until golden brown-keep aside. In the same pan heat 2 tbsp oil and add mustard seeds and allow them to splatter. Add the daals : channa & urad & curry leaves to it and fry till they turn red. Add onion, and green chilies. Sauté for 2-3 minutes.Add all the vegetables, turmeric & chili powder, and salt to taste. Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.Add the fried rava and vermicelli stirring constantly till it becomes little thick. Remove from the flame. Squesse a few drops of lemon jucce if desired.Transfer to a serving plate garnished with cashews and coriander leaves.

Normally in Chinese cooking there's a tendency to add different kinds of vegetables to their chicken or any other meat dishes whereas in our Indian cooking we don't add vegetables. I always like to add veggies to my meat dishes esp chicken. "Killing two birds with one stone"-instead of preparing two dishes I prefer the easy way-just add them to meat..so why don't I mix both cuisine into one dish. Indo-Chinese recipe.Here's a dish which came out perfectly delicious and tasty. A good side dish for any type of rice variety.I made the dish with curd rice and had a small picnic in the park. It was the most enjoyable moment to cherish for lifetime..

Coat a wok with 2tbsp oil and splutter cumin and mustard seeds followed by chopped onions. Once the onion turned brown ad the diced tomato. When tomato releases its juice add the cubed chicken with a little salt and grind masala. When it's half cooked add the vegetable. Cook til the chicken become tender and the curry thickens. Finally add the sauces and adjust the level of salt. Remove and transfer to serving platter with chopped coriander leaves.

Coat a pressure cooker with 2tbsp coconut and splutter mustard,cumin and curry leaves followed by the chopped onions. Saute til the onions become translucent -then ad the ridgegourd and the shrimp with some salt. When the shrimps turns pink pour in the curry paste and cook for just 1 whistle only. Wait for the pressure to be released then on low flame cook til the curry thicken a bit. Adjust the level of salt and spice powder. Remove from flame and transfer to a serving bowl with chopped coriander leaves.

Coat a pressure cooker with 2tbsp oil and add mustard seeds. Once it starts to crack add the shallots,garlic ,curry leaves and cumin seeds. Saute till the shallots are cooked and then add the chopped chicken with coriander,turmeric and pepper powder. Let the chicken saute well in the spice. Now add the gridded paste and the hot water. Adjust the level of salt and pressure cook for 6 whistles. Keep aside


1 cup cooked noodles
1 cup chopped pak choy
1/4 cup chopped tofu
1/4 cup bean sprouts
1tbsp red chilli flakes
salt and pepper to taste
chopped coriander leaves

Coat a large non-stick wok with 2tbsp oil and add the chillie and let it sauté well in the oil followed by the vegetables. Cook till the vegetables are tender-then pour the chicken soup and add the noodles. Bring to a boil and adjust the level of salt. Remove from flame and transfer to a serving bowl with chopped coriander leaves.

Add all the ingredients into a large bowl and mix well. Adjust the level of salt and spices-add some if you find is not sufficient. Divide the mixture into 10 equal portions in size of a tennis ball. Roll each in your palm and press down lightly. Heat the tava on medium flame and cook for 5 minutes each side or until a golden crust is formed. Arrange the cutlet in a greased oven-proof tray and baked at 350 degrees for about 10- to 15 minutes. Serve hot with spicy tomato sauce.

One day after coming back from school my son was pestering me to make pizza for him as snack before dinner. How am I suppose to make pizza in less than an hour. A good pizza base dough takes 3 hours and so to be prepared and here my son is screaming and making a big scene. That's when I came up by making pancakes as pizza base which take not more than a hour of preparations. There was no time to prepare the sauce so I made use of a good quality of Hunt's Tomato Ketchup for the base. A different type of pizza which all should make and try...a very quick on too.

In a mixing bowl, combine the flour, sugar, salt, baking powder, and soda.In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.Beat egg whites in another bowl until stiff peaks form. Fold into the batter until well incorporated.Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough , scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.When bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

For the Pizza Toppings:
tomato sauce
1 cup finely slice onions
1cup finely chopped tomatoes
1 cup finely chopped green capsicums
1/4 cup roasted red peppers-store brought
1 cup sliced Mozilla cheese sticks
1/4 cup sliced chicken franks
1/4 cup grated Parmesan cheese
2 tbsp capers
few slices of golden peperoncini or even pickels

Assembling the Pizza:
Pre-heat the oven to 350° degree.Grease a non-stick tray with some butter and place the pancakes. spread the tomato sauce evenly on each and add the topping of your choice and finely sprinkle a good amount of grated Parmesan cheese and bake for 10-to 15 minutes .

Arrange the marinate bittergrouds in small batch in a large serving plate preferably oven proofed and mirco-wave on high for 6 minutes and 30 seconds. Make sure you don't overcrowd the bittergroud.Once all the bittergrouds are done keep them aside.Coat a non-stick skillet with 2tbsp oil and once heat add the mustard seeds-as it starts to splutter add the cumin seeds,curry leaves,mint,garlic,chillie flakes ,chopped tomatoes and onions. Saute till the onions turned slightly brown. Then add all the sauce-saute till they thicken. Finally add the bittergrouds and mix well. Add salt if needed. Remove from flame and transfer to serving bowl garnish with chopped coriander leaves.