Twisty Pulpy Orange

Here is the recipe to the twist version of pulpy orange.

Makes 2 Glasses

Pulpy Orange-500 ml bottle
Green Chilly-1 No
Pepper Powder-As per taste
Coriander-small bunch
Mint-5-6 leaves
Rock salt-As per taste

1. Grind Chilly, coriander and mint in mixer and make a fine paste.
2. Add the above paste to the pulpy orange and add salt and pepper as per taste.
3. Add few ice cubes  and garnish with few mint leaves and its ready.


Rawa/Sooji Ladoo

Today since morning i wanted to cook something with suji(semolina).Early morning i thought of making upma but dropped the plan as my hubby would have killed me.Last week i prepared upma twice and  rava dosa once (suji ka papra).So by afternoon i made  up my mind to make a Sooji Cake or a delicious Basbousa. Basbousa is a sweet cake made of semolina or farina soaked in sugar-rose syrup.But unfortunately i had to drop the plan of making either of these as some of the ingredients were not available.Hence finally i prepared delicious and my all time favourite "Sooji ke Ladoos" or Rava ladoos.

  • Rava / Semolina - 1 cup
  • Sugar - 1 cup
  • Ghee - 1/4 cup
  • Milk - Required for binding
  • Cardamom - 2 Nos
  • Cashew nuts, raisins and pista - Handful and chopped into small pieces.
  • Method:
  • 1. Heat a pan and add the rava,reduce flame and roast the rava until a nice aroma comes.Make sure not to burn the rava.To ensure this,keep stirring continuously.
  • 2. Cool down and grind it into a very fine powder using mixer.
  • 3. Grind the sugar into a very fine powder as well,along with elachi.Transfer the powdered rava and sugar to a large bowl.
  • 4. Warm the ghee in a kadhai and slightly fry  the broken dry fruits in it.Add these to the rava and sugar mixture.
  • 5. Sprinkle the milk and mix thoroughly.
  • 6. Make small balls out of this mixture immediately,roll it tight,if you could not roll and the mixture is too dry,sprinkle more milk or add more warm ghee to it and make balls again.
  • 7. Ladoos are ready to be enjoyed.

  • Precautions:
  • * Make sure to grind the suji finely otherwise it will be difficult to give a round shape to it.
  • * Use only warm ghee.
  • * Add milk as and when required.


Zebra Cake

After the disaster that happened to my extra moist chocolate cake,i was scared to bake another one.The frequent power cutoff is the sole reason.But today i was lucky to bake a zebra cake and a big thanks goes to our local Electricity Department!!!!

Eggs-4 Nos
All purpose flour (Maida)-2 cups
Sugar-1 cup
Milk-1 cup
Refined Oil-1 cup
Vanilla Essence-1 tsp

Baking Powder-1 tbsp
Salt-1/4 tsp
Cocoa Powder-2 1/2 tbsp

1.Preheat oven to 180 degrees Celsius. Grease the cake tin with butter paper.
2.Sift the flour,baking powder and salt till well combined.
3.In a large bowl, beat the eggs  for 2-3 mins and then add sugar and continue beating till mixture is pale yellow and creamy. 
4.Stir in milk, vegetable oil, vanilla essence. 
5.Add sifted flour, baking powder and salt into the wet ingredients and whisk until just combined.
6.Split the batter into two separate bowls. To one bowl, whisk in sifted cocoa powder . Leave the other half  as plain vanilla.
7.To make the rings, you will need a different tablespoon for each color. Put 2 tablespoons of vanilla batter into the center of the pan and let it spread slightly on its own. Put 2 tablespoons of chocolate batter in the center of the vanilla. It will push out the other batter and, as it sits for a moment, will also start to spread. Then again put 2 tablespoons of vanilla batter in the center of the chocolate batter. Alternating spoonfuls of the two colors, keep repeating the technique. The batter will slowly spread to the edges of the cake tin on its own. As you reach the last few dollops (the batter will stop spreading) reduce the batter quantity to one tablespoon.
8.Bake for 20-25mins and until the cake is light gold and a tester inserted into the center of the cake comes out clean.
9.Immediately take out from the oven and cool it in a wire rack.

1.Don't forget to preheat the oven.
2.Cut the cake when it has cooled down.
3.Always use butter and eggs at room temperature.
4.Always grease the baking dish either with butter paper or simply with oil and flour.


For you my dear fren..

One of my very close friends asked me for few easy breakfast recipes yesterday. She has recently started working and cooks rarely. So I helped her with few easy ones but I am planning to create a separate column for her so that she can follow it on regular basis and finds cooking easy and enjoyable.