Tuesday, September 21, 2010

Mushroom-Spinach Sabzi

Mushroom is always a hit in my family so I was looking for some interesting recipes which I can make with mushrooms.Recently I got a cook book by Meena Pathak from library and I found this mushroom-spinach sabzi recipe there.I tried it a couple of times and it turns out superb.I really like the combo.It tastes great and can be served with roti/chapati/paratha.


Mushroom (button) 9 ounces

Spinach 2 1/4 pound

Onion 1 cup chopped

Cumin seeds 1 tsp

Kasoori Methi 1 tsp

Cream 1-2 tbsp

Green Chili 1-2

Garam Masala 1/2 tsp

Ginger- 1 inch piece

Garlic 1-2

Turmeric pw 1/2 tsp


Oil 3 tbsp


1. Heat oil in a kadhayi/pan and add the cumin seeds.Let the seeds crackle.

2. Add chopper ginger,garlic,green chili,onion and fry for 2-3 minutes.

3. Now add turmeric powder,mushrooms and cook for 1-2 minutes.

4. Add chopped spinach,salt and cook over high heat till all the water evaporates.

5. Add kasoori methi,cream and garam masala and give it a stir.

Friday, August 20, 2010

Refreshing Water Melon Smoothie

As the mercury level is getting higher it is very difficult to keep yourself cool.But the market is full of different options to make smoothies.So why not try water melon for the same purpose.Just add a few other things and you will get a soothing,refreshing,delicious and healthy smoothie.


Water Melon chunks 4 cups

Fresh Mint Leaves (a few sprigs)

Lemon Juice 1 tbsp

Rock Salt/kala namak 1 tsp

Ice cubes (as required)


1. Cut the water melon in small chunks and remove the seeds.

2. Put everything in blender and blend it.

3. Pour in glasses and decorate with some mint leaves and lemon slices.Serve chill.

Note: If you want you can also add some honey for sweetness.

Friday, August 6, 2010

Mint-Mango Chutney

I love mango season when market is full of loads of mangoes in both forms raw as well as ripe.Here I used mint leaves and raw mango to make this chutney.This chutney is very good for summers as mint has ability to sooth our digestive system.The sourness from raw mangoes gives it a tanginess.


Mint Leaves 1 bunch

Mango(raw) 1

Green Chillies 3-4



1. Pick the mint leaves from the bunch and clean them under running water.Peel the skin off the mango,clean it and cut it into slices.Discard the stone.

2. Take mint leaves,green chillies,mango slices in a grinder and add little water to grind it into a paste.

3. Take out in a bowl and add salt.Mix it well and it's ready to serve with any meal or snack.

Tuesday, July 27, 2010

Kaju Katli

Kaju Katli is a very famous sweet(similar to barfi) which is made of kaju/cashews,sugar.Its a big HIT in my family.My DH and DS both have sweet tooth so they ask me to make something sweet time to time.I find this katli very easy to make and it takes very few ingredients.You don't need any milk,ghee which is very common in most of the Indian sweets.So next time if you have craving for something sweet try it and am sure you gonna love it.


Kaju/Cashews 2 cup

Sugar 1 cup

Water 1/2 cup

Green Cardamom pw 1/4 tsp


1. Grind cashews in a mixer to make its powder(don't worry if its a little rough not fine).Don't add water while grinding.

2. Take sugar and water in a pan and heat it to make sugar-syrup of one thread(heat for 5 minutes after it reached to boiling point).

3. Remove from heat and mix in it the cashew powder,cardamom powder and mix properly so that there will be no lumps.

4. Let it cool down.

5. Now spread it on a greased surface and roll it with a rolling pin to desired thickness.To avoid sticking place cling wrap on top of cashew mixture and then roll.

6. Cut it in desired shape when its almost set/dry.

Note: If you are making it for a special occasion then put some silver foil(edible) on it and it'll look great.

Sending this to the event EFM-Sweet and Savories For Diwali by Srishkitchen.

Thursday, July 15, 2010

Mango Mousse

This is the dessert that I learned recently from Vahrevah chef and tried a couple of times.It is made of mango pulp,cream,gelatin.My DH and DS just love it.It doesn't take much time to prepare also so if you have guests coming over try it and am sure they will love it.


Mango Pulp 1 can( 30 oz)

Gelatin(mango/lime) 2 packets( 3 oz each)

Sugar(Powdered) 1/2 cup

Heavy Whipping Cream 2 cups

Dry Fruits(Chopped) 3-4 tbsp


1. Mix 1/2 cup of water to the mango pulp and warm it on medium heat.

2. Add gelatin while stirring.Turn the heat off just before it reaches to its boiling point.Let it cool down.

3. Take sugar and cream in a bowl and beat until it forms peak(dont beat too much otherwise it'll turn out into butter).

4. Add this cream to the pulp mixture and whisk it.

5. Now in a bowl place chopped dry fruits at the bottom of it and pour the pulp-cream mixture over it.

6. Put it in the refregrator for 20-30 minutes.Take out the bowl and place it upside down on a plate.Tap the bowl from all the side so that it'll come out to the plate.

7. Serve chill top with chopped pistachios/fruits.

Tuesday, July 6, 2010

Dal Makhani

Dal Makhani is the most popular dals in north India.It's made of whole urad(black lentils) and rajma(red kidney beans) with loads of butter and cream.I have made this dal on many gatherings at my place and the results were always awesome.

Whole Urad Dal(black lentils) 2 cup

Rajma(red kidney beans) 1/2 cup

Tomato Puree 4 tbsp

Ginger-garlic paste 1 tbsp

Fennel-seeds(saunf) pw 1 tsp

Red chili pw 1 tsp

Coriander pw 1 tbsp

Bay Leaves 1-2

Cinnamon stick 1 inch

Green cardamom 2-3

Cloves 3-4

Black peppercorns 7-8

Asafoetida a pinch

Butter 3-4 tbsp

Oil 1 tbsp

Cream 1/2 cup



1. Wash and soak the rajma overnight.You can also use canned ones.

2. Wash and soak urad dal for 2 hours.

3. Pressure cook urad+rajma with salted water till its done.

4. Heat oil in a pan/kadhayi and add all the whole spices(bay leaves,cinnamon stick,cloves,green cardamom,black peppers),asafoetida.

5. Add ginger-garlic paste and fry it.

6. Add tomato puree,red chili powder,fennel powder,coriander powder and fry it.

7. Add butter and fry it on slow flame till the oil leaves the masala.Now if required add water and cook till its boiling.

8. Add this to the dal and heat the dal on medium flame.Add cream and mix it.Heat this dal for 15 minutes on medium-low flame.

9. Serve hot with jeera-rice.

Sending this to MLLA-25 event hosted by Siri and originally started by Susan.

Monday, June 21, 2010

Kulfi (Indian Ice-cream)

Here comes another recipe to beat the heat.Kulfi is very popular Indian ice-cream which is made of milk.Milk is heated and reduced then mixed with dry fruits/nuts.After that it is allowed to freeze.Kulfi falooda,kesar-pista kulfi,matka kulfi,malai kulfi are some of the most common flavours in India.


Milk 5 cup

Condensed Milk 1/2 cup

Sugar(powdered) as per taste

Corn Flour 1 tsp

Green Cardamom pw 1/2 tsp

Almonds 10

Pistachios 15

Coconut(grated) 2 tbsp


1. Take milk in a heavy bottom pan and heat it on medium-high flame.Add the condensed milk when it becomes to boil.Now keep stirring with a laddle.Make a paste of corn flour in cold milk and pour it into the hot milk.Reduce it till it becomes almost 1/2 of the original amount.Remove it from heat.

2. Add sugar,chopped almonds,pistachios,grated coconut,cardamom powder and mix all the ingredients.

3. Let it cool down then pour this mixture into ice-cream moulds and allow it to freeze for 6 hours.

4. Take out of freezer and put the moulds in water.It will help the kulfi to come out of the moulds easily.

Monday, June 7, 2010

Mixed Fruit Smoothie

Summer brings up lots of bbq/pool parties,outings and we always look for something cool and soothing to beat up the heat.Market is full of veggies and fruits so it's the best time to utilise them for beverages.Here comes a smoothie from my kitchen which has load of fruits.Try this and am sure you and your loved ones will love this just like my family.


Mango 1

Banana 1

Peaches 2

Almonds Blanched 5-10

Honey 1 tbsp

Milk 1 cup

Yogurt(plain) 2 tbsp

Strawberry Preserve 1 tbsp



1. Roughly chop the fruits and put them in a blender.Blend them together with milk and almonds till smooth.

2. Add yogurt,strawberry preserve,honey and blend again.

3. Finally add crushed ice and blend again.Serve chill.

Sending this to the following events

'Show Me Your Smoothie' by Dil Se

Sizzling Summer Contest by Spicy Tasty.

Tuesday, June 1, 2010

Asparagus Sabzi

I was introduced to Asparagus some months back in a cookery show on tv.When I googled about this veggie I found out that it is one of the most nutritionally well balanced veggie which is high in folic acid.It is low in calories,contains no fat or cholesterol and a good source of fiber ,potassium,vitamin B6.So thought to include it in my meal and made this asparagus sabzi.The original recipe can be found here.


Asparagus 1 bunch
Tomato Puree 2 tbsp
Fennel seed pw 1 tsp
Ginger 1/2 inch piece
Garlic 3-4 pods
Red Chili pw 1/2 tsp
Oil 2 tbsp

1. Wash and remove the thick portion from one end and leave the soft end intact.Now cut into 1 inch pieces.
2. Heat oil in a pan and add fennel seed powder.Now add chopped/grated ginger,garlic and fry till golden in colour.
3. Add tomato puree,salt and fry till oil leaves the masala.
4. At this point add asparagus pieces,red chili powder,adjust salt.Give it a quick mix and let it cook uncovered for 10 minutes on medium heat.
5. Serve hot with chapatis or as a side dish.

Sending this to the event 'Green Gourmat Event-1' by Preeti Kashyap of Relishingrecipes.

Thursday, May 20, 2010

Chicken Biryani

Biryani is a rice based recipe which is popular not only in India but in various other countries.It is made of rice(specially basmati),spices and meat(chicken,mutton,prawns)/veggies.But every country/region has its own way to cook it.Here is my recipe which is not complicated at all but tastes great.


Chicken pieces(with bones) 1 pound

Yogurt(plain) 3/4 cup

Mint Leaves 1/2 cup

Coriander Leaves 1/2 cup

Bay Leaves 2

Cloves 4-5

Cardamom Green 3-4

Cardamom Black 2

Black Peppercorn 8-10

Cinnamon Stick 1 inch

Mace/Javitri 1-2

Cumin Seeds 1 1/2 tsp

Onions 2

Ginger-Garlic Paste 2 tsp

Red Chili pw 1 tsp

Green chili 1-2

Cumin pw 1 tsp

Coriander pw 1 tsp

Turmeric pw 1/2 tsp

Basmati rice 2 cups


Clarified Butter(ghee) 3 tbsp


1. First of all to marinate take the chicken pieces in a bowl and add ginger-garlic paste,chopped mint leaves,coriander leaves,yogurt,cumin powder,coriander powder,red chili powder,turmeric powder,salt.Mix all the ingredients together and let it marinate for 20 minutes.

2. Wash and soak basmati rice in water for 30 minutes.

3. Heat oil in a thick bottom vessel and add all the whole spices(bay leaves,green and black cardamoms,cumin seeds,cloves,peppercorns,cinnamon stick,mace).Now add sliced onions,chopped green chillies and fry till golden brown in colour.Mix the marinated chicken and cook on medium flame till its half cooked.

4. Now add the rice ,salt,water to this chicken and cook till its done.

5. Garnish it with fried onions,chopped coriander leaves.Serve hot with lemon wedges,raita and pickle.

Note: You can use dried mint if you don't have fresh one.Dried mint is available in Indian grocery stores.

Saturday, May 8, 2010

Pineapple Upside-Down Cake

Wow, its been a year when I started my blog.Thanks to all my readers, followers and friends for their constant support and wishes to make this happen.I started this blog with vanilla sponge cake recipe(which I made on my DS's birthday) and completing 1 year with another cake(pineapple upside down).Hope you all enjoy the recipe as we enjoyed it.

For Cake
All Purpose Flour/Maida 1 1/2 cup + little extra for dusting the pan
Brown Sugar 3/4 cup
Sugar 1 1/4 cup
Eggs(large) 3
Milk 3/4 cup
Unsalted Butter(softened) 1/2 cup
Unsalted Butter(melted) 1/4 cup+ little extra for the pan
Salt 1 pinch
Vanilla Essence 1 tsp
Baking Powder 1 1/2 tsp
Pineapple Slices 1 can
Cherries 1 jar

For Pineapple butter-cream Frosting
Unsalted Butter(softened) 1/4 cup
Pineapple Juice 1 tbsp
Confectioner Sugar 1 1/2 cup

1. Sift together all purpose flour,salt,baking powder so that there are no lumps.
2. Preheat the oven to 350 degrees F and prepare the baking pan by applying little butter to grease the surface and then lightly dust it with flour.
3. Beat butter with sugar in a big bowl till it becomes fluffy and smooth.Add the eggs 1 at a time and beat well after addition of each egg.Stir in vanilla essence.
4. Now add the flour mixture and milk to this one by one starting and ending with flour.
5. Arrange the brown sugar evenly on the bottom of the pan and pour the melted butter over it.Now arrange the pineapples slices and cherries on it.
6. Next pour the batter over it and bake it in the oven for about 40-45 minutes.Check for the completion with a wooden pick( if the pick comes out clean at the center means it is done).Take it out and let it cool down.
7. Take the cake in a plate with pineapple-cherries side up.
8. To make the frosting beat together all frosting ingredients.Apply it over and all sides of the cake.

Note: You can also use fruits(pineapple,cherries) or chopped pecans for decoration.

Sending this as my entry to the event "Bread Mania" by Aathidhyam.

Tuesday, April 27, 2010

Corn-Peas-Carrot Masala Sabzi

I was thinking to make a dry mix veggie dish for my son's birthday party but was confused what to make.Finally I decided to go with corn-peas-carrots as they are very colourful and the outcome was awesome with our Indian spices.I also made dal makhani,fruit cream,ras malai,stuffed crescent,dahi vadas at home and ordered chicken curry,paneer makhani,naan,jeera rice from Indian restaurant.Everybody enjoyed the food and got lots of complements for this mix veg sabzi,dal makhani and ras malai.I have already posted the recipes of stuffed crescent and ras malai and will post the other recipes soon.

Corn shells 1/2 cup
Peas 1/2 cup
Carrots 1-2
Onion 1 Medium
Tomato Puree 1 tbsp
Garam Masala 1/2 tsp
Coriander pw 1 tsp
Red Chili pw 1/2 tsp
Turmeric pw 1/2 tsp
Oil 1 1/2 tbsp

1. Peel off the skin of carrots, wash and cut in small equal size pieces.
2. Heat oil in a pan/kadhai and add chopped onions.Fry till golden in colour.
3. Add tomato puree and all the masalas(garam masala,coriander powder,red chili
powder,turmeric powder).Fry till the oil leaves the masala.
4. Now add all the veggies(corn,peas,carrots),salt and mix all the ingredients together.Cover and cook on medium-low heat till the veggies are done.Stir occasionally.
5. Serve hot with roti/chapatis or as a side dish.

Sending this to the event Vegetable Marathon hosted by PJ and originally started by Silpa.

Tuesday, April 20, 2010

Vanilla Cup Cakes

Its my DS(Akki)s birthday today.It's hard to believe that he is already 4 and can manage all his things by his own.To celebrate his bday I make these cupcakes as he and his friends love cup cakes.I am also planing to make his favourite chola-bhatura later on.

All Purpose Flour/Maida 2 cup
Baking Powder 2 tsp
Salt 1/2 tsp
Eggs 4
Unsalted Butter 3/4 cup
Vanilla Extract 2 tsp
Sugar 2 cup
Milk 1 cup

1. Preheat oven to 350 degree F and line up your muffin tray with paper liners.
2. Sift together all purpose flour,salt and baking powder in a bowl so that there will be no lumps.
3. Take butter and sugar in a separate bowl and beat it till it becomes soft and fluffy.
4. Now add eggs one by one to this butter-sugar mixture and beat till it becomes creamy.Stir in vanilla extract.
5. Add flour and milk alternately in parts so that you start and end with flour( flour-milk-flour-milk-flour).Mix all the ingredients well.
6. Pour this batter into the tray up to 1/2-3/4 of the height and bake for 20-25 minutes or till they are nicely done.To check this insert a toothpick at the center of the cupcake if it comes out clean it means they are done.
7. Let them cool completely and then decorate with your favourite frosting.I used chocolate frosting.

Note: All the ingredients should be at room temprature.

Friday, April 16, 2010

Bathua Paratha

Last time when I visited my farmer's market I was extremely happy to see loads of green veggies.From the very first time I saw these fresh bathua(hindi name) leaves there.In India these leaves are also known as paruppukkirai,pappukara,vastuccira,chakvit and fat hen,pigweed,lambs-quarters in english.These leaves are very nutritious and contain protein,Vitamin A,calcium,phosphorus and potassium.Here is the recipe of parathas made of bathua.

Bathua Leaves 1 Bunch
Wheat Flour 2 cup
Cumin Seeds 1 tsp
Green Chili 1-2
Oil/Ghee(Clarified butter)

1. Take the bathua leaves and discard the stems.Wash the leaves in a colander under running water and chop them finely.
2. In a big bowl take the flour and mix in it the chopped leaves,salt,chopped green chillies,cumin seeds with your hands.
3. Now add little water at a time to knead it into a medium-soft dough.Cover it and keep aside for 20-25 minutes.
4. Make round balls from this dough and roll it into a small circle with a rolling pin applying dry flour.Apply a little oil/ghee on this and close it from all the sides,forming a round ball again.
5. Roll this ball into a round circle as we do in roti/chapati.
6. Cook this paratha on a preheated tava/griddle over medium flame.Apply oil/ghee on both sides of the parathas.Remove it from the tava/griddle when it is golden brown from both sides.
7. Serve hot with pickles/relish/chutney.

Thursday, April 8, 2010

Bhareli Mirchi(Stuffed Pepper/Jalapeno)

Here comes a recipe, from the state of Maharashtra,which is very hot.In this recipe big green chillies/peppers are stuffed with besan/gram flour,spices and then cooked.

Big Green Chillies/Peppers/Jalapenos 5-6
Besan/Gram Flour 3/4 cup
Coriander pw 1/4 tsp
Cumin pw 1/4 tsp
Saunf/fennel pw 1/4 tsp
Green coriander leaves(chopped) 2 tbsp

Mustard Seeds 1/2 tsp

Asafoetida 1 pinch


1. First of all wash the peppers then slit them along the length side.Let the stems remain and deseed them(to reduce the hotness).
2. In a bowl add besan,cumin powder,coriander powder,saunf powder,salt,chopped coriander leaves,1-2 tablespoon oil(to hold the mixture together) and mix the ingredients together.
3. Fill the peppers with this stuffing.
4. Heat 2 tablespoon of oil in a pan/kadhai and add mustard seeds,asafoetida in it.Let the seeds crackle.
5. Add peppers, a very little salt to this.Give it a stir.Now cover and cook(stirring occasionally) them on low heat till the peppers are done.
6. These stuffed peppers can be served as main/side dish with roti/chapati.

Thursday, April 1, 2010

Shami Kebabs

Shami Kebabs are patties made of minced/grounded meat,chickpeas(ground) and spices.It is an extremely famous snack in India.

Minced Meat(lamd/goat/turkey) 1 lb
Onion 1 small
Ginger 1 inch piece
Garlic 2-3 cloves
Green Chili 1-2
Chana Dal 1/2 Cup
Garam Masala 1 tsp
Mint Leaves(chopped) 2 tbsp
Green Coriander Leaves (chopped) 2 tbsp
Red chili pw 1/2 tsp
Egg 1

1. In a pressure cooker heat 1 tablespoon of oil and add chopped onion,green chili.Fry till the onions are golden in colour.
2. Add chopped ginger,garlic and fry it for 1-2 minutes.
3. Add chopped mint,coriander leaves and give it a stir.Now add minced meat,salt,chana dal and 1/2 to 3/4 cup of water.Pressure cook it till the meat it tender.Allow it to cool.
4. Now blend this meat mixture in a blender to make a fine paste.Do not add water to this.
5. Take this mixture into a bowl and add garam masala,red chili powder.Mix all the ingreidents thoroughly.
6. Make small patties out of this mixture applying little oil in your hands.
7. Now take the egg into a bowl and whisk it.Dip these patties into egg liquid and shallow fry these patties into a nonstick pan from both sides.
8. Serve hot with mint/coriander chutney,onion rings and lemon wedges.

Note: 1. You can use besan in place of chana dal.
2. Mix bread crumbs into the meat mixture if it is little watery and keep refrigrated for 20-30 minutes before making patties.

Wednesday, March 17, 2010

Stuffed Crescent

I just love these crescents so fluffy,soft and buttery.Here I made them with a spicy filling almost same as we do for samosas.But it can be anything so go with your imagination and make your choice of stuffed crescent and enjoy them with your family and friends.

Crescent (dinner rolls) 1 pack(8 rolls)
Hash Brown Potato Patties 3
Green Peas 1/2 cup
Cumin seeds 1/2 tsp
Coriander pw 1 tsp
Garam Masala 1/2 tsp
Amchoor/Dry Mango pw 1/2 tsp
Red Chili pw 1/2 tsp
Oil 1 tbsp

1. Heat oil in a pan and add cumin seeds.Let them crackle then add potato patties.Cover them to cook for 2 minutes.
2. Now crush the patties roughly with a spatula/spoon.Add peas,salt,red chili powder,garam masala,dry mango powder,coriander powder and mix all the ingredients together.Cover again and cook for 4-5 minutes or till the veggies are cooked.
3. Preheat oven to 375 degree F.
4. Open the crescent dinner rolls and separate dough into 8 triangles.
5. Put a spoonful of the veggie mixture on each triangle and roll loosely as shown on the pack.
6. Place point down on ungreased baking sheet and bake for 8-10 minutes or till golden in colour.

Note: 1. You can use boiled potatoes in place of hash brown patties.
2. You can make your own stuffing.Some choices are-spicy peas,minced chicken or mixed veggies.
3. You can add cheese, mayonnaise or sour cream to the filling.

Sending this to the following events-

Jihva-Breakfast by Suma of Veggie Platter and originally started by Indira

Sunday Snacks-Healthy Snacks by Divya of Dil Se.

Monday, March 8, 2010

Dum Aloo

Dum Aloo is a very famous north Indian recipe where small/baby potatoes are cooked under dum(pressure).This recipe belongs to Awadhi cusine.So enjoy this creamy potato gravy with naan,roti,chapati or even with parathas.

Aloo/Potato(small size) 5-6
Onion 1 Small
Tomato Puree 2 tbsp
Ginger-garlic paste 2 tsp
Yogurt 2 tbsp
Cream 2-3 tbsp
Turmeric pw 1/2 tsp
Corriander pw 1 tbsp
Red chili pw 1/2 tsp
Garam Masala 1/2 tsp
Chasewnut pw 1 tbsp
Kasoori Methi/Dry Fenugreek Leaves 1 tsp
Oil for deep frying + 2 tbsp

1. Take the potatoes and peel them.Cut into halves if they are not very small otherwise leave them whole.Wash and dry them completely.Prick the potatoes with a fork.
2. Heat oil in a kadhayi/pan and deep fry these potatoes till they are golden in colour.Take out of oil and place them on kitchen paper towel to absorb the extra oil.
3. Now heat 2 tablespoon oil in a kadhayi/pan and add finely chopped onions in it till golden in colour.Add ginger-garlic paste and again fry for 1-2 minutes.
4. At this point add tomato puree and all the spices(turmeric powder,red chili powder,coriander powder) except garam masala and fry it for a minute(if required add little water).
5. Now add yogurt and keep stirring.Add deep fried potatoes,salt,cashewnut powder and water to make gravy.Let it simmer for 5-6 minutes.Add garam masala and mix it.
6. Finally add kasoori methi and cream and serve hot with naan/roti/parathas.
Sending this to the event EFM Theme- Parathas and Curries/Gravies.

Saturday, February 27, 2010


Wishing all my friends and family members a very happy and colourful HOLI.Holi is a festival of colours and it represents the victory of good over evil.On this occasion gujiya is made in most of the households in north India.

All purpose flour/Maida 500 gm
Khoya/mawa 500 gm
Sugar(powdered) 300 gm (Adjust it according to your taste)
Dry coconut(dessicated) 2 tbsp
Raisins 10-15
Semolina/Suji(roasted) 2 tbsp
Almonds 10-12
Cardamom pw 1 pinch
Oil 5 tbsp + for deep frying

1. Take flour and mix 5 tbsp oil in it then knead it into a hard dough using little water at a time.Cover it with a damp cloth and keep aside.
2. For the filling take grated khoya in a kadhayi/pan and fry it on medium heat till golden in colour.Remove it from heat and let it cool down.
3. Take this khoya in a bowl and add powdered sugar,raisins,chopped almonds,roasted suji,cardamom powder,dessicated coconut in it and mix all the ingredients.
4. Make small size balls from the dough and roll it in a circle using a rolling pin.Put a spoonful of mixture in the centre and apply little water on the edges then fold it in a semi circle.Seal the edges by pressing with a fork(all along the seams).
5. Make all the gujiyas and keep them covered with a cloth.
6. Heat oil in a kadhayi and deep fry the gujiyas on medium flame till golden in colour.
7. Take out and place on kitchen paper towel.
8. Let them cool then keep in an airtight container.

Note: 1.You can also use gujiya mould.Just place the rolled dough ball on the mould,put a spoonful of mixture on one side.Apply little water on the edges of the round and close the mould.Remove extra dough from the edges and take out the gujiya from the mould.
2. Suji is optional.You can remove it if you don't like.Also you can add dry fruits of your choice.I like adding melon seeds also.
3. You can get khoya from Indian stores or it can be made at home using full cream milk.Take milk in a heavy bottom pan/kadhayi and reduce till it becomes almost solid.I used home made khoya for the gujiyas.

Tuesday, February 23, 2010

Suji Kheer(Semolina Pudding)

Here is one simple and yummy semolina-milk pudding which can be made in no time.It can be given to small kids(who are recently introduced to solid food).My mom used to give this pudding to us specially during winters.

Suji/Semolina 1/2 cup
Milk 2 cup
Ghee/Clarified Butter 1 tsp
Sugar 1/2 cup
Cardamom pw 1 pinch
Raisins 8-10
Dry fruits

1. Heat ghee in a pan and roast(on medium flame) suji in it till golden in colour.
2. Add milk,sugar in it and stir it thoroughly.Let the suji cook in milk.
3. Add cardamom powder,raisins and chopped dry fruits.
4. Serve hot/cold as you like.

Thursday, February 18, 2010

Methi-Matar-Malai( Creamy Fenugreek leaves cooked with Peas)

Long time back I had this methi matar malai at my friend's house.Since then I always wanted to try this but never get chance.So this time when I opened my fridge and all the ingredients were there I decided to finally give it a try.In this recipe methi(fenugreek) leaves are cooked with green peas and cream.

Methi/Fenugreek Leaves 1 bunch
Green Peas 1 cup
Onion 1 small
Ginger 1/2 inch
Tomato Puree 1 tbsp
Heavy Whipping Cream 1/2 cup
Oil 2 tbsp
Cumin seeds 1 tsp
Turmeric pw 1/2 tsp
Garam Masala 1/2 tsp
Corriander pw 1 tsp
Red Chili pw 1 tsp

1. Remove stems from methi leaves.Wash properly then chop them.
2. Heat oil in a pan and add cumin seeds.Let the seeds crackle then add chopped onions.Fry them for a minute.
3. Add grated ginger and cook till the onions are golden in colour.
4. Now add tomato puree,salt,coriander powder,turmeric powder,garam masala,red chili powder and cook till the masalas leave the oil.
5. Add peas and cover cook them for 2-3 minutes.
6. At this point add methi leaves,little salt and mix all the ingredients well.Cover it to cook for 5-6 minutes till the veggies are cooked.
7. Add cream and cook for another 1-2 minutes.
8. Serve hot with naan/chapati/poori.

Friday, February 12, 2010

Vrat(Fast) Special

I would like to wish all my friends a very Happy Maha Shivratri. It is basically a hindu festival celebrated every year to please lord Shiva by fasting all day.So today's post is dedicated to the recipes that we can take during fasts.

Mixture of Lotus Seeds and Peanuts
Lotus Seeds 1 cup
Peanuts 1 cup
Ghee/Clarified butter 1 tbsp
Sendha Namak(Salt used for fasting)

1. Heat ghee in a pan/kadhayi and roast the lotus seeds and peanuts in it till golden in colour.
2. Take out and sprinkle salt over it.

Vrat Ke Aloo
Aloo/Potato 1 pound
Ghee/Clarified butter 1 tbsp
Sendha Namak(Salt used for fasting)
Green Coriander Leaves
Green Chili 1-2
Lemon Juice 1 tbsp

1. Wash and boil potatoes till done.Peel off the skin and cut in small pieces.
2. Heat ghee in a pan/kadhayi and add chopped green chillies.Fry them for a few seconds.
3. Now add potatoes,salt.chopped green corriander leaves and toss them gently.Let them golden fry for 5-10 minutes from both sides.
4. Take out and pour lemon juice over it.

Sabudane(Sago) Ki Kichdi
Sabudana/Sago 1 cup
Potato(boiled and peeled) 1 Medium
Tomato 1
Green Chili 1-2
Ghee/Clarified butter 2 tbsp
Sendha Namak(Salt used for fasting)
Green Corriander Leaves
1. Wash and soak sabudana in water (just enough to cover the sabudana) for 3-4 hours.Drain the water.
2. Heat ghee in a pan/kadhayi and add chopped green chillies in it.Fry them for a few seconds.
3. Now add chopped tomatoes in it and cook till they are done.
4. at this point add mashed potatoes ,sabudana,salt.Mix the ingredients together and cook for 5-10 minuthes till the sabudana is crispy.
5. Garnish with chopped green corriander leaves.

Other Fasting recipes that I posted earlier are Kuttu(buckwheat) ki poori and pakode,
Happy Fasting!!!

Friday, February 5, 2010


I am very happy and excited that I am writing my 101st post today.Last night I made this lauki/bottle gourd raita with sweet and sour karela.I just love this raita and can have it with anything.So here is the recipe.

Lauki/Bottle Gourd 1 Pound
Plain Curd/Yogurt 2 Cup
Cumin Seeds 1 tsp
Whole Red Chili 1
Asafetida 1 pinch
Mustard Oil 1 tbsp
Black Salt 1/2 tsp

1. First peel off the skin from lauki and wash it.Now grate the lauki and cook it with a little water(you can pressure cook it if you want for 1 whistle) till it's done.
2. Let it cool down then squeeze all the water from lauki with your hands.
3. Beat curd in a bowl till it becomes smooth then add black salt,salt,boiled lauki in it.Mix all the ingredients together.
4. For tempering heat oil and add whole red chili,cumin seeds,asafetida in it.Let the seeds crackle then add it in the curd and cover it immediately.Lauki raita is ready to serve.

Note: Don't throw the water squeeze out from lauki.You can use it to knead your dough or use it make your dal/curry.

Sunday, January 31, 2010

Prawn-Rice( My 100th Post)

Whenever I go out of choices and don't feel like doing much, I like to make something easy yet exciting.So here comes this prawn-rice recipe for seafood lovers with a desi tadka.So presenting my 100th post with this recipe.It's hard for me to believe that I have already reached the century.

Prawns 1 pound
Onion 1 Large
Rice(cooked) 2 cups
Bay Leaf 1
Cinnamon Stick 1 inch
Cardamom(green) 2-3
Black Peppercorns 6-7
Cloves 3-4
Lemon Juice 1 tbsp
Red Chili pw 1 tsp
Oil 2 tbsp

1. In this recipe I am using cooked cocktail shrimps.But if you are using fresh ones then separate the heads,shell,devein and wash them well.
2. Now heat oil in a pan and add all the whole spices.Let them crackle then add sliced onion and fry till golden in colour.
3. Add prawns,salt,red chili powder,lemon juice and toss them in the spices.Let them cook for 1-2 minutes(more if using fresh ones till they are cooked).
4. At this point add cooked rice and little salt.Mix all the ingredients gently and cook for 2 minutes.Serve hot.

Tuesday, January 19, 2010


This is a very famous Indian summer drink which is made of Mango-the king of fruits.I always love this drink as I love mangoes with so many varieties to choose from.Weight-watchers can also enjoy it with low-fat milk.

Milk 2 Cup
Mango(Ripe) 2 or Mango Pulp 4 tbsp
Sugar 2-3 tbsp
Ice Cubes

1. Peel,pitt and cut the mangoes in pieces.
2. Now blend all the ingredients in a blender.
3. Pour in glasses and decorate with your favourite fruit chunks.

Sending this to the event Serve Me Some-Juices,Shakes,Smoothies.

Monday, January 11, 2010

Healthy Chicken Salad

Recently I got too much chicken at my home so thought of making something other than curry.I made grilled chicken and gave this salad a try.Believe me simple to make and tasty too.

Lettuce (broken in bite-size pieces) 1 Head
Carrots (shredded) 1/2 cup
Purple Cabbage (shredded) 1/4 cup
Chicken Breast 2 pieces
Olive Oil 1 tbsp
Black Pepper 1 tsp
Ranch Dressing

1. Apply salt,pepper,olive oil on both sides of chicken breast and grill it till done.Cut it into bite size pieces.
2. Take a bowl and add lettuce,carrots,purple cabbage,chicken in it.
3. Now pour ranch dressing and toss the salad.It is ready to serve.

Note: You can also use mayonnaise in place of Ranch dressing.

Saturday, January 2, 2010

Kheer(Rice Pudding)

Firstly wishing you all my friends and well wishers a very happy new year 2010.May all your wishes and dreams come true in this year.To start this new year I am sharing this kheer recipe with you all which I made for our new year get-together and it was a great HIT.

Basmati rice(cooked) 1 1/2 cup
Milk 3 cup
Evaporated Milk 1 can(12 ounce)
Sugar 3/4 cup
Raisins 2 tbsp
Saffron (Few strands) (Optional)
Almonds 10-15
Cardamom 6
Coconut (grated) 3-4 tbsp
Heavy Cream 2 tbsp (Optional)

1. Combine the rice and milk in a large microwave-safe bowl.Microwave it uncovered on HIGH heat for 12 minutes.Remove and give it a stir,scraping down the sides.
2. Now put it back in and repeat step 1.
3. Cook once more on HIGH heat for 5 minutes.
4. Take out and give it a quick stir.Add the evaporated milk,sugar in it.Cook on HIGH for 10 minutes.
5. Stir,scrape again then add the raisins,coconut,saffron in it.
6. Take out the seeds from the cardamom and powder them using a mortar and pestle or your rolling pin.Also roughly chop the almonds in a processor/mortar-pestle.
7. Add cardamom powder and chopped almonds in the kheer along with heavy cream.
8. Chill this kheer in your fridge for 2-3 hours before serving.

Sending this to the event "Food for 7 stages of life-In Love with DPI" by Radhika and Sudeshna.