Wednesday 29 April 2020

Instant Suji Jalebi

If you have a sweet tooth like me and craving for sweets in this lockdown period, then try this instant Suji /  Semolina Jalebi and enjoy this with your family. This recipe is inspired from Nisha Madhulika ji’s Suji Jalebi recipe, with changes made in the measurement of all purpose flour and sugar, I have used turmeric as a food colour and add a bit of salt for the balance. 

For the Sugar Syrup 
1 cup Sugar 
Juice of 1/2 Lime 
1 cup Water 
Take a pot, add the sugar and water, let it simmer until one string sugar syrup has formed. Switch off the flame and add lime juice. Keep it aside. 

For the Jalebi
1 cup Fine Semolina 
1/2 cup All Purpose flour 
1/2 cup Curd 
1/2 tsp Turmeric for the colour or use 1/4 tsp yellow food colour 
1/2 tsp Baking powder 
1/4 tsp Salt
Ghee for frying 
Take a bowl, add all purpose flour, semolina, salt, baking powder, turmeric or food colour and curd, now add little water at a time and whisk the batter, until you get a thick dropping consistency. Keep the batter aside for 30 to 40 minutes. Take a pan, add ghee, let the ghee heat up. Take a piping bag, pour the batter into the piping bag, cut a small end of the piping bag. Once the ghee is heated up, reduce the flame to medium. Hold the piping bag straight at a distance from the ghee, rotate your hand to form a 2 1/2 swirls. Fill up the pans with jalebis. Fry the jalebis until crisp, and the colour changes to golden yellow. Remove the jalebis and drain out the ghee. Place the jalebis in the sugar syrup. Keep the jalebis in the syrup until the sugar syrup is absorbed. Remove the jalebis and serve. 

Tuesday 28 April 2020

Jharkhand Cuisine

Jharkhand is a state where the natives follow simple lifestyle and their cuisine is rustic more connected to nature. They have basic cooking with simple ingredients, but the taste is delicious. The dishes are not commonly made at the restaurants, but still some of the dishes are popular like litti chokha, dhuska, pitha, malpua, thekua, khaja etc. Today we have made Dhuska, Aloo Rassa, Sattu Ka Sharbat and Dudhauri. 


Aloo Rassa

Sattu ka Sharbat 


Sattu Ka Sharbat

Sattu is used in the eastern region. It’s roasted Chana / Bengal Gram that is powdered. It have many health benefits, it’s cooling and good for stomach. Best time to have this drink is in the morning as it will keep you hydrated the whole day and also will energise you in the summer. 

For the Namkeen Sharbat 
31/2 tbsp Sattu
1 tsp Sugar 
1 Lime Juice 
1/2 tsp Roasted Cumin Powdered
1/2 tsp Black Salt
Salt to taste 
Few chopped Mint and Coriander leaves 
Chopped Onions is optional 

Add the lime juice and little Water and stir the sattu well, add another cup of water, stir further, no lumps should remain. Add the sugar, salt, black salt and cumin powder. Stir it well the sugar should dissolve. Add the mint and Coriander leaves. Serve it. 

For the Sweet Sattu Sharbat
Just add water, sugar, lime juice and little salt and mix it.


Dudhari is a simple sweet dish from Jharkhand. It’s made during festivals, but its also made otherwise at home too. It’s very easy to make, you should take care that the dough is mashed and no liquid should remain... otherwise while frying it will break up. It’s absolutely yummy.. 
For the Syrup 
1/2 cup Sugar 
1/2 cup Water 
1 Cardamom 
1/2 tsp Lime Juice 
Take the sugar, water and a crushed Cardamom in a vessel. Boil and the simmer unti you get a one string consistency. Once done add the lime juice and leave it aside. 

For the Dudhauri 
1/2 cup Rice
1 1/2 cup Milk 
Oil for Frying 
Wash the rice well, soak the rice in 1/2 cup milk for 15 to 30 minutes. Take 1 cup milk in a pot, heat the milk, add the soaked rice along with the milk and cook the rice until the rice has soaked up all the milk. No liquid should remain. Mash the rice well until it forms a sticky dough. Make small portions of the rice dough, shape it into oval or round. Take a wok, add oil, let the oil heat up. On a medium flame fry the balls until golden brown in colour. It takes time to become brown, so don’t get disheartened. Once done soak the dudhauri in the sugar syrup. Let it soak for at least 25 to 30 minutes before serving it. It taste awesome.

Sunday 26 April 2020

Watermelon Rind Muthiya / Tarbuze Chal Na Muthiya

Watermelon Rind Mutia  / Tarbuze Chal Na Mutia
Watermelon Rind Muthiya  / Tarbuze Chal Na Muthiya   

As we talk of zero wastage... here is an interesting traditional Gujarati snack recipe with grated watermelon rind. Muthiya can be had steamed or fried. It’s a delicious, healthy and a filling dish. It’s perfect to enjoy with an evening cup of chai..

1 cup Grated Watermelon Rind
1 tsp Ginger and Green Chilli paste 
1 tsp Lime Juice 
1 tbsp chopped Coriander leaves 
Few Curry Leaves
1/2 cup Whole Wheat flour 
1/2 cup Chickpea Flour
1/4 cup Fine Semolina 
Salt to taste 
1/2 tsp Sugar
1/2 tsp Turmeric powder 
1/4 tsp Cumin seeds
2 pinches of Baking Soda
1/4 tsp Asafoetida
1/2 tsp Mustard Seeds
1/2 tsp Sesame Seeds
3 tsp Oil 

Take a bowl, add the grated watermelon rind, whole wheat flour, semolina, chickpea flour, ginger - chilli paste, turmeric powder, cumin seeds, lemon juice, sugar, coriander, baking soda, salt and 1 tsp of oil. Knead the ingredients into a soft dough. Keep it aside for 5 minutes. Apply oil on the palms and divide the mixture into 2 portions. Shape each portion into a cylindrical roll. Arrange the rolls on a greased sieve and steam in a steamer for 20 minutes. Once done, insert a toothpick and check. Remove and cool the muthiya,  cut the rolls into slices and keep aside. For the tempering, heat the remaining oil in a pan and add the mustard seeds, curry leaves, sesame seeds and asafoetida and sauté it for few seconds. Add the muhiya pieces and toss them for a minute. Garnish it with coriander leaves and serve it hot. 

Thursday 23 April 2020

Caramel Custard / Caramel Flan

Caramel Custard / Caramel Flan is a very popular and a delicious dessert around the globe. With few ingredients, we can easily make this at home.

This recipe is with eggs...
1 1/2 cup Milk
2 tbsp + 3 tbsp Sugar
Few drops Vanilla Essence
3 Eggs

Boil milk with 2 tbsp sugar... add Vanilla essence... beat 3 eggs, stir in milk and eggs together. Strain the milk. Take 3 tbsp sugar, caramelise the sugar, pour it in a container, pour the milk and steam it for 25 minutes or until set. Cool it down to enjoy it.

Mangalore Buns

I love Mangalore Buns.. especially whenever I have visited Mangalore, I have had them at my Friend’s in-laws place..
It is a popular breakfast and tea time snack in Udupi-Mangalore region. They are sweet, fluffy puris made using banana. The dough is left overnight to ferment.Its normally, served with a spicy coconut chutney and sambar... I have used Whole wheat flour..
2 cups Whole Wheat flour / All Purpose Flour
2 medium sized Ripe banana
2 tbsp Sugar
½ tsp Cumin powder
1/4 tsp Baking soda
Salt to taste
2 tbsp Curd
1 tsp ghee
oil for deep frying

Take a mixing bowl, mash the bananas, now add sugar, salt,  cumin powder and curd . Mix the ingredients well into a smooth paste. Add the flour and knead the flour into a dough, add little more flour if required. The dough is slightly sticky. While kneading you can apply some ghee and knead. Keep the dough covered in a bowl overnight. Knead the dough the next morning. The dough is a bit sticky, so dust some flour and take medium sized balls from the dough and roll into round pooris. Fry each poori into medium hot oil till they are puffed and golden. Serve the buns as snacks with coconut chutney.

Home made Easy Lockdown Recipes

Lockdown Recipes 

These recipes are a collection from Su’s Kitchen by Sumitra... specially selected 175 recipes from the blog for this lockdown period. These are tried, tasted simple and easy to make recipes. 

Breakfast / Snacks / Starter Vegetarian 
Chana Butter Masala 

Sprouted Moong and Corn Butter Masala Chaat 

Kolkata style Phuchka 

Pani Puri 

Instant Vegetable Idli with Oats and Semolina 

Bread Upma

Vermicelli Upma

Khada Pav Bhaji


Kathal ke Kabab 

Piyaz ki Kachori 

Pholkipir Singara 

Sabudana Tikki

Aloo Morich ar Chire Bhaja 

Aloor Chop

Huli Avalakki

Dadpe Poha

Chirer Palau

Usal Pav 

Cornflake and Jackfruit seed Chaat

Crispy Palak Chaat 

Aloo Tikki Chaat 

Moong Dal Dahi Vada

Dahi Batata Puri

Paneer ke Kabab 

Palak Paneer Sammi Kabab

Instant Kanchipuram Idlis

Palak Paneer Idli 

Multi grain Vegetable Idli 

Baked Dosa Sandwich 

Masala Dosa served with Brahmin Style Sambar 

Instant Vermicelli Dosa 

Paper Dosa with Onion and Tomato Chutney 

Instant Lapsi and Rawa mini Uttappa

Pizza Uttapam

Instant Baked Dhokla

Stuffed Paneer Batura with Pickled Carrot 

Bedmi Puri Aur Aloo Ki Sabji

Masala Akki Roti with Leftover Rice 

Methi Thepla with Instant Chilli Pickle 

Thalipeeth ani Lal Mirchi cha Thecha

Healthy Masala Roti

Mangalore Buns 

Homemade Healthy Cookies 

Almond and Whole Wheat Orange Cookies

Pisi Hamur Kizartmas / Fried Turkish Bread 

Lasuni Palak Pav 

Kulcha Buns Stuffed with Chatpata Chole

Healthy Whole Wheat Bread Loaf 

Carrot and Beetroot Bread 

Moroccan Bread 

Garlic Cheese Bread 

Pita Bread 

Potato Garlic Cheesy Buttery Pull Apart Buns

Honey Ginger Bread

Mini Cheese Margarita Pizza

Breakfast / Snacks / Starter  Non - Vegetarian 

  Kolkata Style Egg Roll

Masaledar Omelette Sandwich 

Potato and Rice Flour Latkes 

Eggdli Muffins 

Maggi Noddles with Veggies and Eggs

Arian Chirbuli 

Chicken Mini Pancakes 

Chicken Kachori 

Jhatpat Chicken Kabab 

Chicken Kabab with Spinach and Tomato Chutney 

Egg and Chicken Kothu Roti

Goan Fish Cutlet 

 Maacher Bhappa Cake 

     Pyar Mohabat ka Sharbat 

Khata Mitha Kesari Aam ka Sharbat

Aam Pora Shorbot 

Mango Slush 


Masala Chaas 


Cucumber and Coriander Health Drink


Moong Dal Palak Shorba

Ripe Papaya and Carrot Soup

Yogurt Soup

Moroccan Style Lemon Butter Chicken Soup 


Singju - Manipuri Salad 

Chickpea and Cottage Cheese Salad with Raw Mango and Coriander leaves Dressing 

Lunch / Dinner Vegetarian 

Bottle Gourd Peel Fritters 

 Posto Narkel Dhonepata ar Tiler Bora 

Lauer Khosa Bhaja 

Okra fried in Soda Batter 

Stuffed Mirchi Bhajji 

Papoder Jhal Kasundi diye / Papad Curry  

Ram Rochak Tarkari 


Palak ka Kappa

Palang Saager Ghonto 

Sai bhaji 

Gobi ke danthal ka Sabzi 

Potoler Khosa Bata 

Phulkopir Roast 

Cauliflower Kootu 

Karela Yakhin

Sukhi Aloo Bhaji

Aloo Rasa

Khatte Aloo

Kashmiri Dum Aloo

Bitter Gourd Vegetable 

Beans and Carrot Poriyal

Chanar Borar Dalna 

Sindhi Curry with Alu Tuk 

Dahi Begun 

Baked Dahi Begun

Khatte Baigan

Begun Pora 

Dahiwala Bhindi Curry


Chana Masala

Mix Sprout Curry

Tarkari Diye Muger Dal


Mix Dal Tadka 

Mix Dal

Lasuni Tadka Dal

Vegetable Gateau

Neer  Dosa 

Spicy Lasuni Papad Ka Paratha 

Palak Paneer Stuffed Paratha

Butter Mint Naan

Homemade Tandoori Roti

Lunch / Dinner Non - Vegetarian 

Egg - 

Dimer Bati Chorchori 

Dim Potol er Sohagi 

Dimer Tadka

Dimer Aloo Chorchori 

Egg Bafat Curry

Sri Lankan Egg Curry without Coconut milk 

Burmese Egg Curry 

Egg Ghee Roast 

Bhappa Omelet er Dalna 

Egg Ghee Roast 

Sri Lankan Egg Curry with Raw Papaya

Chicken -

 Shinwari Chicken Karahi

Bengali Chicken Curry 

Corgi Chicken Curry 

Seyal Murgh 

Chicken and Vegetable Stew

Filipino Adobo  

Roasted Garlicky Lime Chicken 

Roti Jala served with Pickled Chicken 

    Home style Chicken Biriyani made in Pressure Cooker 


Chingri Macher Bhorta

Macher Kochuri 

Indonesian Style Eggplant Sambal 

Macher Dopiaza


Mutton Khichada 

Keema Aloo Chole 

Mutton Stew 

Bengali Style Mutton Curry 

Chutney / Jam 

Orange and Beetroot Jam 

Kothamalli Mangai Thokku 

Dhonepatar Chutney 

Pepper Plastic Chutney 

Tomato r Tok

Aamer Tok / Ambol 

Sweet Dish / Desserts

    Watermelon Rind Barfi 

      Kheer Kamala 

Chanar Pantua 

Mango Coconut Kesar Laddu

Gurer Narkel Naru 

Oats and Mango Phirni 

Aloo ki Kheer
Eggless Beetroot Brownie 

Whole Wheat Banana Coconut Cake Loaf

Choco Idli Steam Cake 

Eggless Orange Caramel Pudding 

Caramel Pudding with Eggs