Mini Malpua

  1. firstly, in a large mixing bowl take maida, rava and sugar.
  2. also add fennel powder and cardamom powder.
  3. further add milk or rabri.
  4. mix well making sure there are no lumps in the batter.
  5. add water as required and mix well.
  6. make sure the batter is of smooth poring consistency.
  7. further whisk the batter for atleast 5 minutes.
  8. cover and rest the batter for 30 minutes.
  9. pour the batter into hot oil / ghee.
  10. once the malpua starts to float, splash oil over malpuas.
  11. and also press gently with the help of perforated spoon.
  12. the malpuas will puff up like poori.
  13. now fry both sides till they turn golden brown.
  14. drain the malpuas onto the a kitchen towel to remove excess oil
  15. now soak the malpuas into hot sugar syrup.
  16. rest for 10 minutes making sure both the sides of malpua are soaked well.
  17. finally, serve malpuas hot with rabri and garnished with few nuts.


Recipe: Hebbars kitchen

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Posted by on April 25, 2017 in Sweets


Prawns Biriyani

In a cooker add 2 tbsp of ghee & 2 tbsps of oil. Then add whole spices (Cinnamon, cloves, bay leaf & star anise) Add 3 big sliced onions. Grind 3 red chillies, 3 green chillies, 5 – 6 garlic cloves & 1 big piece ginger. When onions are slightly brown add ground masala & 3 chopped tomatoes. Cook for 2 – 3 minutes. Add 1/2 kg define prawns. Mix well & cook for some more times in low flame. Add 2 tsp then red chilli powder, 2 tsp coriander powder & 1 tsp turmeric powder & salt. Then add 2 tbsp of each coriander & mint leaves. Add 3 glasses of dialuted coconut milk. When boil, add 2.5 glasses of basumathi rice. Cook for 2 whistles. Prawn biriyani is ready. Enjoy with cucumber, onion raitha


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Posted by on April 25, 2017 in Non Vegetarian


Raw Papaya Halwa

Ingredients: 1 medium size half riped papaya, 2 cups milk, 1 ball jaggery, 2 to 3 tbsps ghee, 1 tsp cardamom powder, few raisins n few crushed pistas for garnishing

Method:  Grate papaya & keep aside. In a pan add 1/2 cup of water to jaggery & heat till thick syrup. Add grated papaya & stir constantly till it becomes a lump. Add ghee & stir thoroughly till ghee appears in the side of the pan. Add cardamom powder. Switch of the stove. Garnish with raisins & pistas


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Posted by on February 1, 2017 in Sweets


Garlic, Babycorn stir fry

Ingredients: 1 packet baby corn cobs – halved, 3 tbsp corn flour, 3 tsp soy sauce, 3 tsp chilli sauce, oil for deep frying, few spring onions sliced fine, 10  -12 garlic cloves finely chopped, 10 cashew nuts, capsicum (green, yellow, red) cut into thin strips,  1/2 tsp pepper powder, salt to taste and few spring onion greens chopped

Method: Place the halved baby corn in a bowl. Add 2 tbsps of corn flour, 2 tsps soy sauce and 2 tsps chilli sauce and mix well. Heat oil in a deep pan and deep fry the baby corn. Drain on absorbent paper. Heat 3  – 4 tbsps of oil in a pan. Add spring onions and stir fry for few seconds, add the garlic, saute for a few seconds and stir in cashew nuts, remaining soy & chilli sauce. Add the sliced capsicum and fried baby corn and stir. Add salt & pepper powder. Mix 2 tsps of cornflour with a little water in a bowl. Add to the pan and cook for one minute more. Transfer to a serving dish and garnish with spring onion greens. Serve hot.


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Posted by on January 12, 2017 in Uncategorized


Godi idli & home made butter

Ingredients: 2 cups dosa rice, 1/2 cup beaten rice (phovu) 1/2 cup fresh coconut grating, jaggery (according to your taste), few raisins & cashew nuts bits,  salt to taste, 1/2 cup yogurt or buttermilk

Method: Soak rice in water for an hour. Grind it with coconut gratings & beaten rice smoothly.While taking out add jaggery, little salt & grind for 2 minutes and take out in large vessel. The batter should be thick & not watery. (idli batter consistency) & keep aside over night. Next day beat the batter well. Add 1/2 tsp eno fruit salt or soda powder & make idlies. Enjoy with home made butter.


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Posted by on January 12, 2017 in Breakfast


Kurkuri Bhindi Fry

Wash bhindi, cut into lengthwise thin stripes. Remove seeds.  Add salt, haldi powder, hing powder, red chilli powder,coriander powder & amchur powder. Mix well. Mix corn flour n deep fry.


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Posted by on November 23, 2016 in Veg Dish


Mysore Pak

  • 2 cups sugar
  • ½ cup water
  • 1 cup besan / gram flour / chickpea flour / kadle hittu, sieve well
  • 1­cup ghee / clarified butter
  • 1 cup oil / vegetable oil
heat ghee and oil recipe:
  1. firstly, in a large kadai add ghee and oil.
  2. further get to a boil and simmer till you prepare mysore pak.
mysore pak recipe:
  1. firstly, in a large heavy bottomed / non stick kadai take sugar and water. get to a boil.
  2. keep boiling and stirring till the sugar attains one string consistency.
  3. furthermore, keep the flame on very low and add sieved gram flour little by little.
  4. give a good stir making sure no lumps are formed.
  5. further add more besan and continue stirring. add approximately in 3-4 batches.
  6. adding in batches and continuously stirring avoids from forming lumps.
  7. now take a ladleful of hot ghee-oil and pour over the besan mixture.
  8. further,continuously stir till oil is absorbed completely.
  9. furthermore, add another ladleful of hot oil-ghee. sizzles and starts to froth at the top.
  10. keep continuously stirring till all the oil is absorbed.
  11. further, keep repeating 4-5 times till the mixture starts to separate from pan.
  12. and also the oil will start releasing from sides. no more the besan mixture will absorb oil.
  13. immediately, transfer the mixture to greased tray of enough depth. this helps to continue cooking and get golden brown colour in between.
  14. further, after 5 minutes cut into pieces as desired.
  15. after 30 minutes separate the pieces.
  16. finally, serve perfect taste and textured mysore pak.

Recipe by Hebbars Kitchen


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Posted by on November 18, 2016 in Sweets