Thursday, 16 August 2018


Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4


Basmati rice -2 cup
Chana dal - 1 and a half cup
Urad dal - 1/2 cup
Cumin seeds -1/4 tsp
Salt - to taste
Water - as required
Finely chopped coriander leaves - 1 tbsp
Oil - for frying
Wash and soak rice and dals for 3-4 hours and grind to make a smooth paste with the help of water
The batter should be thick.
Now add the cumin seeds,coriander leaves and salt
Heat enough oil for deep frying.
Now pour one spoon of batter in the oil and cook on medium flame till the color is lightly brown,then turn it over another side and drain in paper napkin.
Serve hot with tea

Wednesday, 15 August 2018


Prep Time : 20 mins
Cooking Time : 15 mins
Serve : 4

Bread  -  4 slice
Grated carrot  -  1/2 bowl
Grated capsicum - 1/2 bowl
Grated mozzarella cheese  -  1/2 bowl
Butter  -  50 gms
Black pepper powder  -  1/4 tsp
Salt  - to taste

Wash peel and grate the carrot.
Wash and grate the capsicum and also grate the mozzarella cheese.
Now stuffing is ready.
Take a bread slice first row we add grated carrot,second row we add grated cheese and now third row we add grated capsicum
Sprinkle some black pepper powder and salt on it.
Now cover the bread slice with other slice.
Heat non stick pan.
Grease with butter and place the sandwich on medium flame and grill it.
Spread the butter both the sides get golden brown.
Cut into two  pieces.
Serve hot

Tuesday, 14 August 2018


Prep Time : 20 mins
Cooking Time : 30 mins
Serve : 8

All purpose flour / maida  -   one and half cup
Sugar powder             -          one and half cup
Milk                        -              one and half liter
Cocoa powder          -               2 tbsp
Cooking oil              -               1/2 cup
Baking powder            -               1 tbsp
Vinegar                        -              2 tbsp
Choco chips                 -               1 cup
Salt                                -               a pinch
Vanilla essence                -         4 - 5 drops

Boil one and 1/4 ltr milk on the gas.
When it boiled switch off the gas.
Add vinegar and cover the milk.
After few mins milk is fully curdled.
Strain the paneer / cottage cheese.
Sieve all purpose flour / maida,cocoa powder,baking powder and salt together.
Take a mixing bowl add sugar,cooking oil, 1/2 cup milkand cottage cheese / paneer mix until creamy and fluffy.
Add vanilla essence,choco chips and all purpose flour.
Make a smooth batter.
Pre heat oven to 180. c.
Grease and flour a 9 inches round baking cake pans.
Pour the batter into dish.
Add choco chips on the top of the cake
Bake for 30 - 35 mins. in the pre heated oven.
Now the delicious chocolate brownies choco chips is ready.

Monday, 13 August 2018


Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 4

Chana dal      -1 cup
Onion            -1 medium size chopped
Green chillies   -2-3
Cumin seeds    - a pinch
Salt                 - to taste
Ginger stick     - 1 inch
Finely chopped coriander leaves

      Soak chana dal for 3-4 hours,then drain water from it completely, add ginger and grind coarsely so that it is coarse.
 Mix chopped onion, coriander leaves, green chilies, salt and cumin seeds.
 Heat enough oil in Pan
.Make the batter in ball shape of medium thickness.
  Deep fry in hot oil until golden in color.
Flipping once in between.
.Cook in medium flame.
Drain extra oil in paper napkin.
 Serve hot with tea.

Saturday, 11 August 2018


Prep Time : 15 mins
Cooking Time : 50 mins
Serve : 10

Gram flour ( besan )- 2 cup
Ghee/clarified butter - 1 cup
Powder sugar- 1 cup
Green cardamom- 1/4 tsp
Raisins- 2 tbsp
Silver vark  -  2 sheet

Heat the ghee in a pan.
. Roast the besan on medium heat until light brown in color and give out the fragrance
 After stirring for 10 to 15 minutes, switch off the flame.

 Let the besan cool down, now add sugar, cardamom powder and raisins.
 Mix it well.
 When it cools completely, shape it into ladoo
Garnish with silver vark and store it in a air tight container.

Friday, 10 August 2018


Prep Time : 50 mins
Cooking Time : 15  mins
Serve : 2

All purpose flour - 1 cup
Finely chopped onion  -  2 tbsp
Finely chopped capsicum - 1/2 cup
Finely chopped cabbage  -  2 cup
Carrot paste   -  2 tbsp
Finely chopped green chilly  -  1
Salt  -  to taste
Black pepper powder  -  1/4 tsp
Oil  -  3 tbsp
Baking powder  -  1/2 tsp

Heat oil in a pan,add onion and saute for one mins. now add cabbage and capsicum and saute for 3 - 4 mins till crunchy. Add salt and black pepper and mix it well.
Stuffing is ready now.
Take a large bowl. Add all purpose flour,carrot paste salt, baking powder and 1 tbsp oil. Make a dough with the help of water. Keep it aside for 30 mins.
Now divide the dough into balls.
Make a very thin chapati out of it.
Now cut into 3 circles with cookie cutter or cup of the bottle.
Now put the circles overlapping each other and stuff the filling in it, fold it first and then roll it out.
Grease the plate of steamer and steam the momos for 15 mins.
Rose shaped-momos are ready. Serve hot with chilly garlic honey sauce.

Tuesday, 7 August 2018


Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 4

Chickpea      -       500 gms
Clarified butter / ghee    - 1 cup
Whole red chilly    -   2 - 3
Whole coriander seeds   -    1 tsp
Cumin seeds / jeera seeds      -  1 tsp
Chopped onion   -     2 medium
Ginger garlic paste     - 1 tsp
Black pepper    - 3 - 4
Cinnamon     -  1 inch stick
Mace / javitri    - 1 piece
Whole cloves  - 3 - 4
Green cardamom  -  4
Anardana / pomedranate seeds    -   1/2 tbsp
Tomato paste     -         1/2 cup
Chole masala powder    -   1 tsp
Turmeric powder   -  1/2 tsp
Salt      -  to taste
Chopped coriander leaves  - 1 tbsp
Baking powder   -      1  tbsp

Dry roast whole red chilly,whole coriander seeds,green cardamom,whole cloves,cumin seeds,black pepper,mace and cinnamon and lastly add anardana / pomgranate seeds.
In a blender add all dry roasted garam masala to make a fine paste.
Soak chickpea over night and add 1 tbsp of baking powder.
Pressure cook with salt and 2 cup of water for 10 mins.
Drain the chickpea and store the water.
Heat clarified butter / ghee in a pan fry the sliced onion till brown.
Add ginger garlic paste,chole masala,turmeric powder and saute for 2 - 3 mins.
Add tomato paste and saute for 2 - 3 mins.
Add anardana /pomegranate seeds,salt and mix well.
Now add poiled chickpea and saute for 3 - 4 mins
Add chickpea water.
Add roasted garam masala and cook simmer for 10 mins.
Garnish with coriander leaves.
Serve chole with bhature.