Sanoli's Kitchen

Tuesday, August 13, 2013


My favorite Kifli is a traditional Hungarian pastry, which means 'Crescent Moon', made by cutting sheets of soft flour dough into triangular wedges and wrapping those wedges and gave a crescent shaped morsel and then baked. There are lots of variation of Kiflis. These Kiflis are buttery, flakey, very tasty and look very cute. 

INGREDIENTS (for making 12 nos pastries):
250 gms All Purpose Flour / Flour (maida)
1/2 pkt of Yeast
1 tsp Sugar
1/2 tsp Salt
1/2 Cup Luke Warm Water (not too hot)
50 gms Unsalted Butter (melted)
1/2 tsp Caraway Seeds (shahjeera) & 1/2 tsp Roasted Sesame Seeds (For Decoration)

Add yeast and 1 tsp sugar with warm water. Set aside for 10-15 minutes.

In a large bowl, combine flour, salt, melted butter and mix it thoroughly.

Add luke warm water in it and knead it nicely to make a smooth dough. 

Cover it tightly and keep aside for 30-40 minutes, till it enlarge double in size.

Now takeout dough, sprinkle little flour on it. Again knead it for a minute or two. 

Divide the dough into three equal balls. Now cover it and leave for 30 minutes.

Flat each ball like a large and thick chapati, a circle of 8" diameter. Cut into 4 equal parts. Fold each part as it is shown below to make each pastry.

Preheat oven to 190 C. Line up parchment pepper on cookie sheet. Arrange pastries on it. Brush butter on each pastry, sprinkle little caraway seeds on few pastries. And also sprinkle little sesame seeds on the rest of the pastries.

Bake it for 25 minutes. Place on a wire rack and let it cool naturally. Store in a air-tight container.

Serve with warm soups. Its delicious!!! 

NOTE: May use warm milk instead of warm water.
Sending to:  Guru’s Cooking Giveaway Kids Special ’13

Sending to:  Virtual Eid Potluck Party 2013

Sending to: Gujarati Zaika

Monday, August 12, 2013


All Bengalis love fish and most of them can't deny as they want 'Macher Jhol' (fish curry) atleast everyday. We can use fish head in fish curry as well as in seperate recipes with vegetables, where fish head added some extra aroma and essence. There are so many recipes cooked by using fish head and this is one of the very luscious, adorable and traditional Bengali delicacy, " Illish macher matha diye kochu shak" (taro / colocasia greens with Hilsa fish head). Illish mach (hilsa fish) has its own taste, smell and flavor. This is a very simple dish, yet fabulous! Best goes with steamed rice only.

750 gm Taro Greens, soft stem of taro / colocasia plant (kochu shaak)
1 Hilsa Fish Head, cleaned, washed and cut vertically into two pieces
1 Bay Leaf
½ tsp Panch phoron (mixed spices of mustard, cumin, fenugreek, fennel & nigella seeds)
Handful of Black Chickpeas (kala chana), overnight soaked in water 
1 tsp Red Chilli powder (as per taste)
2-3 green chillies (chopped)
1 tsp Ginger Paste
1 tsp Cumin Paste (you may use cumin powder, but paste of cumin seeds give a wonderful flavor to this dish)
½ tsp Turmeric powder
1 tsp Sugar (for flavor only not for sweetness)
5-6 tbsps Mustard Oil
Salt to taste


Peel and cut taro greens in 1&1/2” pieces. Immediately submerge the pieces in water, otherwise black stain will come on its body.

Boil taro greens with little salt for 10 minutes. Drain water completely and keep it aside.

Marinate fish head with little turmeric powder and salt. 

Heat oil in a pan/wok. Fry both sides of the fish head nicely. Break it into small pieces and set aside. Temper with panch phoron and bay leaf in the same oil. Sauté for few seconds. Add ginger paste, cumin paste, red chili powder, turmeric powder, green chilies and salt in it. Fry for 2-3 minutes. 

Add boiled taro greens in it. Fold nicely.

And add black chickpeas now. Mix well.

Now taro green releases water, let it evaporate completely. Add broken fish head in it. 

Fold well and keep stirring continuously for 3-4 minutes. Add sugar in it. Fry for a minute and turn off heat now. 

Serve with hot steamed rice and its yummilicious! Enjoy your lunch palate with a traditional Bengali delicacy.
Sending to:  Virtual Eid Potluck Party 2013

Saturday, August 10, 2013


Hellow friends!!!

A few days back, my friend Manju Modiyani, a wonderful food blogger and author of Manju'z Kitchen had contacted me to do a guest post for her blog. I accepted her request and the first thing which popped into my mind, as this is a very first guest post on her space, so why not I start with a sweet / dessert, which will be very simple, yet yummilicious, favorite to each and everyone from kid's to adult.

The recipe I shared today is a very simple and easy to make, but quite satisfies our taste buds. It is "VANILLA CHOCOLATE CHIPS ROSE CUPCAKES", an exceptional yummy dessert loved by all chocolate lovers. Thank you so much Manju, for giving me such opportunity. Today I really honoured by you dear.

So, friends please do visit my guest post on Manju'z Kitchen and leave your comments "CLICK HERE"

Wednesday, August 7, 2013


Hellow Friends,
When I started this blog, never dreamed of reaching 300th post. Today I am so happy and excited. Very special thanks to each and everyone who visit my space and who always supported and encouraged me through their valuable comments and showering awards on me........thank you a ton my dear friends. So my today's recipe, a quick snack, full of chocolate that is very easy to make and these chocolate chips muffins are truly a dream of chocolate lover's. 

INGREDIENTS (For Making 12 nos Medium Sized Muffins):
2 Cups Flour / APF
1 Cup Chocolate Chips
1/2 tsp Salt
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon Powder
2 eggs
1/2 Cup Milk
1/4 Cup Melted Butter
2 tbsps Plain Yogurt
1/2 tsp Vanilla Extract
1/2 Cup Brown Sugar
1/2 Cup Regular Sugar

Sieve flour, salt, baking powder, baking soda and cinnamon powder.

Mix 2-3 tbsps flour with chocolate chips very nicely. (So that while it will bake, chocolate chips will not go to the bottom of muffins) Set aside.

Take a large bowl, combine eggs, brown sugar, regular sugar, milk, melted butter, plain yogurt and vanilla extract in it. Blend it nicely with hand blender.

Slowly add flour mixture in it. Fold it well.

Now add flour mixed chocolate chips in it. Fold well again.

Preheat oven to 350 F or 180 C. Arrange cupcake liners on a muffin tray. 

Take an ice-cream scoop. Pour a scoop full mixture to each cup cake liner. 

Now bake it for 20-22 minutes, till a toothpick plunged into it and comes out clean. Stand in pan for 5 minutes.

Turn out onto on a wire rack to cool and serve warm or completely cooled.

Enjoy my 300th post with soft, spongy and yummy muffins. Thanks you for visiting and viewing "Sanoli's Kitchen" and I hope you will continue to reading it in future too. Today also I am a learner cook, hope many more culinary adventures to come.
Sending to: Virtual Eid Potluck Party 2013
Sending to: Guru’s Cooking Giveaway Kids Special ’13

Sunday, August 4, 2013


Chickpea flour (gram flour / besan) dumplings flavored with lots of spices, steamed and cooked in a tasty yogurt gravy, is a traditional as well as versatile Rajasthani speciality. This is such a recipe, without which a 'Rajasthani Thali' is simply incomplete. It always makes for a hearty, homey meal in every Rajasthani household. One of my lovely friends 'A' narrated this recipe to me, while we visited her place. Her native is Jodhpur, accordingly I given the name of this curry, 'Jodhpuri Gatte Ki Subzi'. Just tryout and enjoy this toothsome Rajasthani delicacy....

1 Cup Gram Flour / Chickpea Flour (besan)
1/4 tsp Red Chili Powder
1/2 tsp Carom Seeds (ajwaan)
3/4 tsp Fennel Seeds (saunf)
1 tsp Dry Roasted Cumin Seeds (lightly crushed)
1/2 tsp Dry Roasted Coriander Seeds (lightly crushed)
1 tbsp Dried Fenugreek Leaves (kasuri methi)
1/4 tsp Asafoetida (hing)
2 tbsps Sour Curd / Plain Yogurt (dahi)
1 tbsp Vegetable Oil
1/4 tsp Salt
Water as required

1&1/2 Cups Sour Curd / Plain Yogurt (dahi)
1/4 tsp Asafoetida (hing)
1/2 tsp Cumin Seeds
3 tsps Coriander Powder
1 tsp Ginger Paste
1/2 tsp Cumin Powder
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1/2 tsp Garam Masala Powder
1 tbsp Gram Flour / Chickpea Flour (besan)
2 tbsps Clarified Butter (ghee)
Salt to taste
Cilantro / Coriander Leaves - few sprigs (chopped) for garnishing

In a large bowl, combine gram flour, cumin seeds, coriander seeds, carom seeds, fennel seeds, red chili powder, kasuri methi, asafoetida, oil, sour curd and salt.

Mix nicely. Knead the mixture by adding very little water to make a medium soft dough like chapati dough.

Divide the dough equally and make four balls. Grease your palms with little oil, press and roll out each ball into a cyllinder of 3/4" diameter. Keep those aside.

Heat 3-4 cups of water in a pan, boil rolls for 15 minutes. Remove from water.

Allow those cyllinders to cool before cutting them in 1/2" pieces or gattes. Here, don't discard the boiling water, preserve it, as it will be used in the later step.

Take the curd in a bowl and mix turmeric powder, red chili powder, coriander powder and salt in it. Whisk it till smooth. Set it aside. Take two cups of reserved boiling water in a separate bowl, add 1 tbsp chickpea flour (besan) in it. Keep the bowl aside.

Heat clarified butter in a pan or wok. Add asafoetida and cumin seeds in it. Let cumin seeds to sizzle. Add ginger paste and cumin powder in it. Fry for a minute. Add gattes in it and fry for 2-3 minutes on medium heat.

Now add the curd mixture and stirring continuously, till the gravy leaves oil.

At this time add 2 cups boiling reserved water with chickpea flour (besan). Cover and cook for low heat for 20 minutes. Remove from heat now.

Silky and creamy textured gatte ki subzi is ready to serve now. Garnish with the coriander leaves and serve hot with rice or missi rotis.
Sending to: Virtual Eid Potluck Party 2013
Sending to: Gujarati zaika