Friday, January 15, 2016

Bajre ki Tikki

I am here again with the recipe of my Bajra tikki.It's very traditional sweet in western U.P.I still remember my grandmom making these during our winter vacation visit to native.That flavor still linger on my taste-buds and I am damn sure can't be replicated! reason is simple,she used to grind fresh produced milet at home and jaggery was fresh made too !(ahh i miss those days )
There was time when it was must to made them on makarsankranti festival ! but Its sad that as like other many regional dishes,this also is rare to find in houses these days. Mayb because Bajra(milet) flour is not easy to work with.little bit less something n there will be no flavor.on the other hand try adding more n you end up with mess.(believe me I did that Many times)

I learnt this recipe from my Mom,n she got it from my Grandma. Its kinda secret one,as my mom used to laugh whenever I asked her,why only her's have soft texture in middle instead of other's all tight textured tikki Finally the truth has revealed last year..She use milk soak jaggery !!!also,DON'T try to add more jaggery,it will crumble the tikki while frying.
😊So,no matter how many websites tell you about using water to knead dough,just DON'T do it !! otherwise all your hard work will go waste as all tikkies will be rock solid once cool down.


300gm Bajra flour 
100gm Jaggery 
1.5cup milk(full fat)
Oil for frying
Till/Sesame seeds for coating


  • Soak grated jaggery in milk for n hr.
  • Take flour in bowl n start kneading it with adding jaggery milk in very small amount.
  • Keep kneading for 15-20 minutes.
    After 15-20 minutes you ll get very smooth dough to work with.
  • Make ball in size of your palm centre.Roll it in sesame seeds.Roll in between your hand with slight pressure n you ll end up smooth thin edge n thick in middle type disk.

  • Fry them on lowest heat for couple of minute each side.(max 4-5 at a time).
  • Have them warm and store remaining in airtight container.

# Knead atleast for mentioned time otherwise your tikki ll not get smooth edges n ll crumble in oil.
You can see the roughness of dough in starting of kneading.After 15-20 minutes you ll get very smooth dough 

## Making tikki in above mentioned way ll help to retain bit of softness in centre yet crisp outer layer.
### While frying they ll b very soft to handle gently.They ll become crunchy once get cool.
#### DON'T make tikki thin otherwise they ll become too hard to eat.

Saturday, August 22, 2015

Steamed Fudge Brownie [whole wheat]

Whoever said that dessert cant be healthy,throw this brownie on his face ;) !!!! These are real real treat when you are watching your weight and have big sweet tooth too :D they are fudgy,dense,light and realllly healthy !

I am on my weight loss journey frm last few months.As they say nice body cant be achieve just in gym but in your kitchen, i keep experimenting with my lunch n snacks.In general people have perception about it as plain tasteless food with no excitement but let me tell you..if you are really determine its not at all true..i started posting healthy recipes recently but not much.but ll try to do more... :)

now coming back to these beauties....i always wanted to make brownies in steaming method as it takes less oil in process.after thinking alot i came up with this recipe.Its perfect !!! they are so guilt free that now you can find some of them always sitting in my fridge corner :P Just try them once n you ll not be disappointed at all.

just out of steamer ! 

I suggest to keep it for rest atleast overnight before cutting.It will soften the bran of whole wheat n texture will improve drastically.


2 Cup Whole wheat Flour
4tbsp Coco Powder(i used diet coco)
1tbsp Baking Powder
1/2tsp Baking soda
3/4 cup walnuts
3tbsp Flex seeds powder
1/2cup strong esspresso coffee
1cup Soya milk
1/4cup Buttermilk
3/4cup Demerara sugar
1/4 cup oil


  • Mix flex powder with esspresso coffee n 1/2 cup milk for an hr atleast.
  • Now in bowl whisk flex coffee mixture with buttermilk,oil and sugar.
  • Sieve flour with coco powder,baking powder n baking soda.
  • put steamer on high heat with atleast 2 glass water.
  • Mix above dry ingredients with wet ingredients. finally fold in crushed walnuts.If batter seems dry add the extra soya milk.
  • Pour batter in 8inch square pan.steam on medium heat for 30 minutes.
  • Let it come on room temperature then keep it rest for atleast 12 hours.
  • Cut n store in airtight container.

# you can make them using all purpose flour but the milk will be used less.

Monday, August 17, 2015

Romesco Sauce

I keep looking for new sauce recipes which can be use as dip or in marinades makes my everyday diet food bit more different by just switching the sauce/dressing/dip..This is one of my must found in fridge item as its really versatile.I use it in my chicken nuggets,roasted veggies as dip n many more..
I adopted this recipe from and made changes as per availability of ingredients n my need.Feel free to do the can make it in advance  store in fridge for long time.Just make oil layor on top after every use.


250 gm Red Bell pepper
1/2 Cup Almonds
4 Garlic cloves
2 tbsp Tomato puree
2tbsp Coriander stems(finely chopped)
2 tbsp Vinegar
1 tsp Paprika powder
1/2 Cup Olive Oil
1/4 tsp Black pepper(crushed)
Salt to taste


  • Roast pepper on medium heat and put in closed lid box for a couple of minutes(It ll make peeling easy).Peal the skin,cut in half n discard the seeds.

  • Now take all ingredisnts except oil in grinder/processor n process finely.
  • Add oil n mix it well.
  • Store in fridge.Its self life is good for a month.