Shwet's Sizzling Wok

A foodie's delight

Tawa Cheese Biscuits

“Tawa Biscuits” Sounds interesting 😀 Isn’t it ? Yes, these gorgeous beauties are made on Tawa.. But the result is just as flaky and crunchy as the oven baked one’s 🙂 And with the goodness of butter and cheese it has to rock !! What say foodies 😀 ?? Am an ardent cheese lover, to me anything with cheese is heaven, Well the sad part is excess calories 😦 But its okay once in a while 😉 Now I wont go too much deep into expressing my love for cheese, Here is the recipe, Hope you guys enjoy it 🙂 I loved this recipe coz its so simple and easy, it can be made in minutes.

Do not have an oven ? Don’t fret 😉 Make these biscuits and surprise your family 🙂

Recipe Source : Veg Recipe’s Of India

  • 1 cup whole wheat flour, 120 grams
  • ½ cup all purpose flour/maida, about 60 grams
  • 40 grams chilled butter, about 3 tbsp chopped chilled butter, salted or unsalted
  • 80 grams plain regular cheese or cheddar cheese, about ½ cup tightly packed grated cheese
  • 8 tbsp milk
  • ½ tsp salt or add as required (if using salted butter, then do keep a check on the salt)
  • ½ tsp black pepper or add as required
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp corn starch (optional)
  • 2 to 3 tbsp olive oil
  • some whole wheat flour for dusting
  • Take 1 cup whole wheat flour (120 grams), ½ cup all purpose flour/maida (60 grams), ½ tsp salt, ½ tsp black pepper powder, ¼ tsp baking soda and ½ tsp baking powder in a mixing bowl.
  • With a spoon or spatula mix everything very well, add 40 grams chilled butter. better to chop the chilled butter in cubes or sticks. you can add either salted butter or unsalted butter.
  • Mix the butter with the flour. you can cut the butter with two knives and mix in the flour or do with both your hands, this can also be achieved with a food processor or a stand mixer.
  • The mixture should get a bread crumb like texture, add grated cheese. lightly mix everything.
  • Add a few tbsp of milk in parts and start bringing the whole mixture together, add the remaining milk and continue to bring the mixture together. don’t knead. overall 7 to 8 tbsp of milk is added.
  • Mix and gather and bring the whole mixture together in a dough. but don’t knead like we do for chapati dough. cover and keep this cheese biscuit dough in the fridge for 30 minutes.
  • Next sprinkle some flour on the work surface and roll the dough to get about 0.50 cm to 0.75 cm thickness, with a biscuit cutter or a small bowl, cut the rolled dough. gather the remaining dough and again roll and get the biscuits with a biscuit cutter, or you can use your knife to make square cuts.
  • Heat 1 tbsp olive oil in a tava or griddle,  you can also heat butter. keep on a low flame, place the cheese biscuits, keep the flame to the lowest, so that the biscuits don’t burn.
  • Within a minute, flip the biscuits. you will see the bases have got browned, flip again and a couple of times more till they are evenly golden and crisp, these biscuits cook quickly, takes about 3 to 5 minutes on a low flame.
  • Once done keep them on a wired rack and let them cool. make all cheese biscuits this way. add about ½ to 1 tbsp olive oil while frying the biscuits in batches, you can serve cheese biscuits hot or warm or at room temperature.
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Masala Mattri

 Happy Holi dear viewers !!! Enjoy and spend loads of time wit you family and loved one’s 🙂 Here’s presenting a Holi special, “Masala Mattri”
I tried this last night, And my family really loved it. Mattri’s turned out to be very flaky kind just like how I wanted 🙂 So here’s the recipe, Go ahead and make this for holi and surprise your guests 🙂 Am sure you will be center of attraction with all the lovely compliments 😛
Recipe Credits : Veg Recipe’s of India
  • 2 cups maida or all purpose flour + ½ cup whole wheat flour OR 2.5 cups all purpose flour
  • 3 tbsp ghee or 3 tbsp oil
  • 5 to 6 tbsp water or as required
  • 2 tsp ajwain or carom seeds
  • 2 tsp black pepper, crushed coarsely or kept whole if you prefer
  • 2 tsp kasuri methi or dry fenugreek leaves
  • 1 tsp cumin seeds or jeera
  • a pinch of asafoetida (optional)
  • a pinch of baking soda (optional for frying but do add if baking the mathris)
  • salt as required
  • oil for deep frying
Preparing the dough:
  • first heat the ghee or oil. take the hot ghee or oil and maida, whole wheat flour, all the spices, salt and baking soda in a mixing bowl.
  • mix everything well and rub the fat evenly in the flour with your fingertips. the whole mixture should resemble breadcrumbs. the more you do this, the more better texture the mattri will have.
  • just add 1 or 2 tbsp of water each time and only mix the dough. don’t knead like a roti or poori dough.
  • only mix the water in the dough.
  • when the whole mixture can be easily clumped or gathered together into a ball, cover and keep aside for 30 mins.
  • heat oil for frying in a kadai or pan.
  • pinch small balls from the dough. just roll them lightly in your palms to even them. no need to give them a proper round shape etc.
  • keep the balls covered so that they do not dry out.
  • flatten each ball with a rolling pin or belan to medium thickness.
  • prick each mattri with a fork. the jagged uneven edges are alright. in case you want a smooth finish, then use a biscuit or cookie cutter. roll a large piece of dough and cut with a cookie cutter.
  • fry the mattri is medium hot oil till crisp and golden.
  • regulate the flame between low to medium if required.
  • drain on kitchen paper towels and when cooled store them in an air tight box, prepare and fry the mattri in batches, serve these flaky spiced mattri with ginger tea or masala tea as an evening snack.
(Note : Please be careful while making the dough, Do not use much water, This shouldn’t be made like an atta dough, It is done with using minimum water. I used about 7 tbsp of water)
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Spicy Boondi Mixture

I had prepared this mixture for Diwali, It was my first try in making dry snacks 😀 Only making boondi was a hassle !! Rest of the process went on smoothly 🙂 So here’s the recipe


  • Gram flour : 1 cup
  • Rice flour : 1/2 cup
  • Cooking soda : 1 tiny pinch
  • Salt As needed
  • Cashew nuts 6 – 8
  • Ground nuts 2 tbslp
  • Curry leaves 1 sprig
  • Ghee 1 tsp
  • Oil for deep frying

For the masala powder 

  • Coriander seeds : 1 tablespoon
  • Cumin seeds : 3 tablespoons
  • Black peppercorns : 10-12
  • Fennel seeds (saunf) : 1 teaspoon
  • Clove : 1 Dried
  • red chillies : 3-4
  • Oil to deep fry
  • Chaat masala : 1 teaspoon
  • Black salt (kala namak) to taste
  • Curry leaves : a fistful
  • Sugar 1 teaspoon

Method – For masala

  • Dry roast coriander seeds, cumin seeds, peppercorns, fennel seeds, clove and red chillies till fragrant. Cool and powder. (This powder can be stored in an airtight jar and used as required for mixtures, cashew masala etc

Method – For boondi

  • Mix gram flour, rice flour, cooking soda, salt well (sieve if possible) and add water gradually to make a batter like bajji batter. Slightly thin than that. May be 1 tblsp more water.
  • Heat oil in kadai. You will be needing two big ladles with holes as seen in the picture below(slotted) . One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter. Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it.
  • Fry with constant turning to ensure even cooking and drain once the bubbles ceases and until its golden colour.
  • Drain using other big slotted ladle in kitchen towel. Repeat the process to finish the remaining batter.
  • Heat another pan, add ghee, when hot, add broken cashews, peanuts if using and fry till golden. Then add curry leaves and fry till nice aroma rises and add 1 tbsp of the ground masala and give a quick stir and switch off the flame. Add this to the boondi and mix well.
  • Once its cool, Store in an airtight container
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Ghee Mysore Pak

Yayy !! We reached 350 likes on Facebook, Isi Khushi mein, Ho jaye kuch meetha ? 😉

I had first tasted this mysore pak from “Nandini” (a popular brand in India for milk products) And I am a great fan of their mysore pak. I found this recipe online and decided to give it a try, and it came out really well and I was elated 🙂 🙂

Recipe Source : Raks Kitchen


  • Besan (Gram flour)  : 1/2 cup
  • Ghee : 1 cup
  • Oil : 1/4 cup
  • Sugar : 1 & 1/2 cup
  • Sugar for sprinkling : 1 tblsp


  • Sift the flour to get rid of the lumps.
  • Place sugar in a heavy bottomed pan, with water enough to immerse it. Say 1 cup of water.
  • Boil until 1 string consistency. Keep the flame in medium when the syrup is nearing its stage. Swipe the back of the ladle you use in the syrup for checking. (This is important)
  • Add the flour slowly stirring continuously, Mix until smooth. The flame should always be on medium heat.
  • Mix and keep oil and ghee ready. Start adding ghee slowly and add continuously like 2-3 tbsp at a time. Keep stirring until the ghee mixes and then add the next batch of ghee and repeat until you finish the ghee.
  • At one stage, the the color changes to pale and frothy here and there, so be alert at this time and lastly the whole mixture gets froth,  Also there will be a pleasant smell of besan with ghee.
  • Pour it to the greased aluminium foil tray and level it with a spatula. Wait until its slightly warm, and cut into desired shape. Let it cool down completely before transferring to the container.
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This was my first attempt at making Badusha (Balu shahi). I had tried this on Diwali, Well, Was not really that happy with the result, But it tasted awesome !! And that’s all that matters in the end 😛 Isn’t it ?


  • Maida 1 & 1/2 cup
  • Butter + Oil 1/4 cup+ 1/8 cup
  • Sugar 1/2 tsp
  • Curd 1& 1/2 tsp
  • Cooking soda/sodium bi carbonate 2 pinches
  • Water 1/4 cup (approx.)
  • Oil for deep frying

For the syrup

  • Sugar 1/2 cup
  • Water Just to immerse the sugar
  • Elachi powder 2 pinches
  • Saffron Optional,A pinch
  • Lemon Juice 1 tsp


  1. Melt butter and add oil,sugar,curd and sodium –bi-carb. to it and use a whisk to mix well,to make it almost frothy.Add the flour to it.
  2. Mix well to make it crumbly. Add water to make it dough,please be careful when adding,the 1/4 cup is what I used. Make it to a smooth dough without any lumps.
  3. Set aside for 5 min, Make lemon sized balls (1 got around 12), Flatten them with your palm and make a hole in the middle (Same like medu vada)
  4. Meanwhile add sugar to a pan and just add water to immerse it and boil till one string consistency ,i.e; if you pour in little water,it should not dissolve and it should lay a fine thread or you can check between your forefinger and thumb by swiping the syrup from back of the ladle you use for stirring. Add saffron,elachi if desired and squeeze the lemon juice lastly. Heat oil just enough,check it by adding a pinch of batter,if it rises immediately,then its just right. Do not let the oil fume at any point.
  5. Add some five badushas carefully in to the oil. Remove from fire and let it get cooked in the pre heated oil. Approximately it wud take 5 mins.
  6. At one stage the badushas float, then again keep the kadai on fire and cook in medium-low flame,adjust the heat at the end to make it golden brown,for me it took around 5-7 mins.
  7. Drain in a paper towel and immediately add to the hot sugar syrup,to cover the badusha, Leave for a minute and then drain the badushas to a greased surface.
  8. You can garnish the badushas with slivers of almond if you wish to 🙂
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Nan Khatai

Hey Guys !! Deepavali is right around the corner, And this is the time we usually think, what kinda goodies should we stock in for the festive season, Try these “Nan Khatai” and am sure you’re gonna enjoy it with your family. These cute little cookies just melt in the mouth and it makes an ideal gift too, if you wanna pack some for your friends and relatives. So here are the ingredients, and all you need is hardly 25 min 😉 So what are you waiting for, Go on and surprise your family and friends with these lovely beauties 😀


  • Wheat flour/ Atta 3/4 cup
  • Maida/ All purpose flour 1/4 cup
  • Sugar 1/2 cup
  • Ghee , melted 1/2 cup (may not need all)
  • Elachi/ Cardamom 1
  • Baking powder 1 pinch
  • Pistachios, for decoration 10


  • In a mixer, place sugar along with elachi and powder it. Transfer to a mixing bow
  • In the same mixer, coarsely powder pistachios, keep aside. Preheat the oven at 190 deg C or 375 F.
  • Add atta, maida to the powdered sugar along with baking powder. Mix well.
  • Add ghee little by little rubbing as you add. You may not need all, may be 1 tblsp you can reserve. You should add ghee to form a dough. No water.
  • In a baking tray, line with cookie sheet or grease with ghee, dust with a tsp of flour. Make equal sized balls (I got 25) out of the dough. Flatten slightly, not too much.
  • Cut with a knife to make a criss-cross pattern in the top middle of the cookie. Add a pinch of powdered pistachios over each cut.
  • Bake it for 12 to 15 minutes at 190 deg. C/ 375 F. The cookie should not change in colour to dark brown. When it just starts golden in colour in the sides, that is enough. Cool in wire rack before storing in an airtight container.


 Note : Make small peda’s as it will look pretty and nice too 🙂 I got 25 cookies, but you may increase the size of peda’s if you wish too 🙂

Second batch gets baked quickly (Incase your planning for one) so keep an eye on the oven after 10 Min

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Dry Cashewnut Masala

This is a simple and easy peasy snack which you can do in minutes. I had lots of dry cashews which was sent from my hometown mangalore, and didnt know what to do with it. I came across this recipe on net, and voila !! It was all done in 15 min 🙂

Well, this has also been a trial round of snacks for Diwali 😛 Luckily it turned out to be super yummy. This makes a best party snack, which can be enjoyed by everyone !! I hope you guys enjoy this as much as I did 😀


  • Cashewnuts : 2 cups
  • Coriander seeds : 1 tablespoon
  • Cumin seeds : 3 tablespoons
  • Black peppercorns : 10-12
  • Fennel seeds (saunf) : 1 teaspoon
  • Clove : 1 Dried
  • red chillies : 3-4
  • Oil to deep fry
  • Chaat masala : 1 teaspoon
  • Black salt (kala namak) to taste
  • Curry leaves : a fistful
  • Sugar 1 teaspoon


Step 1

  • Dry roast coriander seeds, cumin seeds, peppercorns, fennel seeds, clove and red chillies till fragrant. Cool and powder. Heat sufficient oil in a kadai and deep fry cashewnuts till light golden. Drain and put into a bowl.
  • In the same oil, fry the curry leaves and set aside

Step 2

  • Add 2 tsps of the powdered spices, chaat masala, black salt, curry leaves and sugar and mix well. You can store the remaining powdered spices for use later. Let it cool slightly, then store it in an airtight container.
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