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Thursday, January 14, 2016

Puffed Rice (Kurmure) Ladoos

Puffed Rice (Kurmure) Ladoos
Healthy puffed rice ladoos recipe. These are specially made on occasion of Makar Sankranti. 

  • 1 cup puffed rice (kurmure)
  • 1 tsp ghee
  • ½ cup grated jaggery
  • 2 tbsp sesame seeds

  1. Place the puffed rice in a microwave-safe dish and microwave on high for 1 minute. Cool slightly, cover and keep aside, to prevent the puffed rice turning soggy. I had also kept it in sunlight for 1 hour before using it.
  2. Put the ghee in a microwave-safe bowl and microwave on high for 1 minute.
  3. Add the jaggery, mix well and microwave on high for 1 minute.
  4. Remove from the microwave, add the puffed rice and sesame seeds and mix well.
  5. Make round balls of it.
  6. Store in an air-tight container.

Chatpata Aloo

Chatpata Aloo
  • 1 cup chopped coriander leaves
  • 2 tbsp mint leaves
  • ½ inch ginger, chopped  
  • 3 to 4 medium garlic cloves
  • 1 or 2 green chilies
  • 1 tbsp water for grinding
  • 8-10 small boiled potatoes
  • 1/2 cup fresh grated coconut
  • 1 tbsp oil
  • ½ tsp cumin seeds
  • 1 tsp sesame seeds
  • a pinch of turmeric powder
  • ½ tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp garam masala powder
  • a pinch of asafetida
  • ½ tsp chaat masala powder  
  • ½ tbsp lemon juice
  • 1 tbsp chopped coriander leaves for garnish
  • salt to tatse


  1. Take coriander leaves, mint leaves, ginger, garlic cloves, and green chilies.
  2. Add water and grind to a smooth fine consistency. Keep it aside.

3. When the potatoes become warm, peel and keep them aside.
4. In small pan heat oil. Add cumin seeds and let them splutter.
5. Then add the potatoes.  Stir and saute for about two minutes on a low flame.
6. Then add sesame seeds. Saute for a minute.
7. Now add red chili powder, coriander powder, garam masala powder and a pinch of asafetida.
8. Mix the spices very well with the rest of the ingredients.
9. Add the above grind mixture. Mix well.
10. Add salt as per taste.
11. Add chaat masala and lemon juice. Mix Well.

12. Add fresh grated coconut. Mix well
13. Garnish with coriander leaves and serve hot starter.

Sweet Corn Masala Curry


  • Sweet corn: 1 cup, boiled  
  • Tomato: ½ cup, skinned
  • Onion: ½ cup, finely chopped
  • Cashew nut paste: 1 tbsp
  • Oil: 1 tbsp
  • Ginger: 1 tsp  
  • Garlic: 1 tsp  
  • Cumin seeds: 1 tsp
  • Asafetida : ¼ tsp
  • Red chili powder: 1 tsp
  • Turmeric powder: ½ tsp
  • Garam masala: ½ tsp
  • Salt to taste
1.       Remove skin of tomato, blanch the tomato in boiling water for a minute and then let it cool. Peel off the skin once cooled.
2.       In a non-stick pan heat oil. Once the oil is hot add cumin seeds and pinch of asafetida. 
3.       Now add grated ginger and garlic and cook for a minute.  
4.       Add in the chopped onions and saute till they becomes translucent.
5.       Then add tomato and saute until it form nice gravy.
6.       Add all spices: turmeric powder, red chili powder and garam masala.
7.       Season it with salt as per taste and mix well all the ingredients.
8.       Cook for 5 minutes on low flame until the gravy starts oozing out oil.
9.       Add boiled sweet corn and mix well. Cook for another 2-3 minutes.
10.   Lastly add cashew nut paste and mix well the curry.
11.   Sweet corn masala curry is ready. Serve hot with roti.