Dal pakwan recipe – M.M.Mithaiwala



For Dal:
  • 1 cup chana dal (Bengal gram)
  • 1 teaspoon salt
  • 1/2 turmeric (haldi)
  • 1 tablespoon ginger finely chopped
  • 1 green chili chopped
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon mango powder (amchoor)
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 6-7 curry leaves
 For Pakwan (Crisp Puries known as Pakwan):
  • 1 cup all purpose flour (maida/plain flour)
  • 1/4 cup semolina (sooji)
  • 1/4 teaspoon of salt
  • 1/2 teaspoon cumin seeds (jeera)
  • 2 tablespoon oil
  • Approx. 1/3 cup of water
  • Oil to fry

Cooking Directions:

For Dal:
  1. Wash and soak chana dal for at least 2 hours in 3 cups of water.
  2. Drain the water and in pressure cooker add dal, 2-1/2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat.
  3. As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
  4. Turn off the heat and wait until steam has stopped before opening the pressure cooker.
  5. Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency.
  1. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  2. Add cumin seeds, after seeds crack add curry leaves stir for few seconds and pour over dal mix it well and set aside. Curry leaves splatter be careful.
 For Pakwan:
  1. Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well.
  2. Set the dough aside and let it sit for at least 15 minutes or longer.
  3. Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
  4. Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp.
  5. Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
  6. Fry 2-3 puries at time until both sides are a light golden-brown.
  7. Transfer puries over paper towel, it will absorb the extra oil.
  8. After the puries cool to room temperature they should be crisp. Puries can be stored in airtight container for 1 month. Serve Pakwan with hot dal with drizzle of tamarind chutney.

Recipe source: Tasty Indian recipes


Shahi Paneer Recipe – M.M. Mithaiwala


250 gms cottage cheese (cut in cubes)
3 tbsp clarified butter
1 inch piece of ginger (finely chopped)
1 green chili (slit lengthwise)
1 onion (grated)
4 tomatoes (chopped)
2 brown cardamoms (crushed)
1 bay leaf
1/2 cup beaten curd
30 gms melon seeds or 2 tblsp cashew nut paste
1tsp salt
1/2 tsp cumin powder
1/2 tsp red chili powder
3/4 tsp garam masala
2 tbsp tomato sauce
1/4 - 1/2 cup milk
1 tsp coriander leaves (finely chopped)


  • Soak the melon seeds or cashew nuts which ever you are taking for atleast 2 hrs and then grind them to a smooth paste.
  • Heat 2 tbsp of ghee in a kadai, add onion, ginger, green chili and brown cardamoms. Cook till onion turns translucent. Add tomatoes, cover it and cook for 7-8 minute.
  • Add curd and cashew nut or melon seeds paste. Cook for 3-4 minute and remove from fire.
  • Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. Strain the puree.
  •  Take a frying pan, add 1 tbsp of ghee and add the above pureed paste and cook for 10 minutes on low flame till oil separates.
  • Add salt, red chili powder, cumin powder, garam masala and tomato sauce. Add enough water so that there can be thick gravy.
  •  Keep on low flame and cook for 5-7 minute. Remove from fire.
  • At the time of serving heat the gravy and add paneer pieces.
  • Add milk and mix well and cook for 2 – 3 minutes. Note: To make the dish more creamier you can replace milk with 1/4 cup cream.
  • Serve hot garnished with coriander leaves.

Recipe source: Indian food forever

Egg-less chocolate pudding recipe – M.M. Mithaiwala



2 ¼ cup milk at room temperature, anything from 2% to whole milk is fine
2 tablespoons corn starch (corn flour)
2 tablespoons unsweetened cocoa powder
½ cup sugar
½ teaspoon vanilla extract
1/8 tsp salt
1 tbsp butter


Make sure the milk is at room temperature. If you are using cold milk, place it in a medium saucepan and heat on low, till it reaches room temperature. Dip your finger into the milk, it should not be too hot or too cold. Place the corn starch and cocoa powder in a bowl. Pour approximately half the room temperature milk into the bowl. Using a fork or small whisk, whisk well till the corn starch and cocoa powder dissolve into the milk and form slurry. Try to break up any lumps, but if some lumps are remaining, that’s ok. Set the slurry aside. Add the sugar and vanilla extract to the other half of the milk. Cook on medium heat till the milk gets hot and steamy, but not yet boiling – about 5 minutes. Place a strainer over the saucepan with the hot milk. Pour the cornstarch and cocoa slurry through the strainer. Using a wooden spoon, push the cornstarch cocoa slurry through the strainer. Break up any lumps and push them through. Make sure you scrape up the underside of the strainer so that you get all the slurry. Using a whisk, whisk the pudding so everything is well blended. Keep whisking till the pudding boils. Let it boil, while whisking, till the pudding thickens and gets glossy, about 1 minute. Turn off heat and taste the pudding. If you would like it to be sweeter, add more sugar now, and whisk well. Remember that the hot pudding will always taste slightly sweeter than when it is cold. If you feel the pudding is too thick, you can whisk in a little more room temperature milk at this point. Remember, the pudding will get firmer once it cools. Take 2 individual serving cups. Fill them with water. Pour out the water. This will wet the insides of the cups and prevent the pudding from sticking to the insides, making washing up easier. Pour the hot pudding into the 2 wet cups, dividing it equally. Cover with foil and place in the refrigerator to cool. When the pudding is completely cold (about an hour), it is ready to serve. Top with roasted nuts, shaved chocolate, whipped cream or fresh fruit.

Veg fried rice recipe – M.M. Mithaiwala



  • 2 tablespoons oil for stir-frying