Tuesday, 16 January 2018


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

Green peas/matar  -  1 cup
Milk -  1 liter
Sugar -  4 tbsp
Clarified butter - 2 tbsp
Raisins -  1 tbsp
Crushed cashew nuts  - 1 tbsp
Saffron  -  few strands
Cardamom powder -  1/4 tsp

Heat clarified butter in a pan.
Add green peas and saute for 4 - 5 mins.
Turn off the flame.
Once cooled,grind coarsely.
Heat milk in a heavy bottom vessel.
Once boiled keep it in a low flame.
Add green peas and mix well.
Cook in a low flame till thick
Stir continuously,cook well till it gets thick and green peas mix in the milk.
Add sugar and saffron strands and mix well.
Add cardamom powder,crushed cashew nuts and raisins.
Garnish with crushed cashew nuts ,raisins and saffron


Prep Time  : 15 mins
Cooking Time : 10 mins
Serve : 4

Green garlic  -  250 gms
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Salt  -  to taste
Mustard oil - 2 tbsp
Lemon juice - 1tbsp

Wash and chop green garlic.
Heat oil in a pan.
Add green garlic,red chilly powder,turmeric powder and salt and mix well.
Saute for 2 - 3 mins. and turn off the flame.
Add lemon juice and mix well.
Keep in the sunlight for one to two days.
Now your green garlic pickle is ready to eat.

Monday, 15 January 2018


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

Small size eggplant/baingan  -  1 cup
Finely chopped spinach/palak  -  2 cup
Grated ginger  -  1 inch stick
Finely chopped garlic  -  3 cloves
Cumin seeds/jeera  -  1/4 tsp
Curry leaves  -  8 - 10
Coriander powder  -  1 tsp
Red chilly powder  -  1/2 tsp
Asafoetida - a pinch
Salt  -  to taste
Oil  -  2 tbsp

Heat oil i n a pan.
Add spinach and a pinch salt.
Cook in a low flame for 2 - 3 mins. and remove from the pan.
Again heat oil in the same pan.
Add cumin seeds and curry leaves to crackle.
Add ginger,garlic,eggplant and a pinch of salt and mix well.
Cover it and cook in a low flame for five mins.
Add coriander powder,red chilly powder ans asafoetida and mix well.
Add cooked spinach and mix well.
Adjust the salt.
Serve hot with rice or chapati

Sunday, 14 January 2018


Prep Time : 15 mins
CookingTime : 30 mins
Serve :10

Sesame seeds / til - 250 gms
Grated jaggery - 200 gms
Clarified butter / ghee - 1 tbsp
Dry roast til / sesame seeds on a medium flame till light brown.
Heat clarified butter / ghee and jaggery on a pan.
Stir continuously in a low flame until jaggery gets thick and color will change.
Now add roasted til / sesame seeds and stir continuously till the til mixed with melted jaggery .Switch off the gas.
Grease the plate and rolling pin
Place the til and jaggery mixture and roll with rolling pin.
Cut in a round shape with cookie cutter
Now your tilkut is ready to serve.

Friday, 12 January 2018


Prep Time  : 15 mins
Cooking Time : 25 mins
Serve : 10

Dry roasted poha  -  4 cup
Dry roasted chana  -  2 tbsp
Grated jaggery/gur  -  1 cup
Clarified butter  -  1 tbsp

Dry roast the poha.
Heat jaggery and clarified butter on a pan.
Stirring continuously on a low flame until jaggery gets thick and sticky.
Now add roasted poha and roasted chana and constantly stir till the poha mixed with jaggery.
Switch off the flame.
Apply some water in your palm and make small round shape balls.


Prep Time : 4 - 5 hours
Cooking Time : 4 - 5 hours
Serve : 2

Hung curd  -  1 cup
Fresh cream  -  1 cup
Sugar powder  -  4 tbsp
Strawberry puree  -  1 cup
Strawberry chunks  -  1/4 cup

Take a blender add hung curd,fresh cream,sugar powder and strawberry puree and blend it.
Add strawberry chunks and mix well.
Pour in the air tight container  and keep in the freezer for 4 - 5 hours.
Serve chilled.

Thursday, 11 January 2018


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

Finely chopped carrot  -  2 tbsp
Finely chopped cabbage  -  2 tbsp
Finely chopped french beans  -  2 tbsp
Finely chopped green peas  -  2 tbsp
Corn flour  -  2 tbsp
Salt  -  to taste
Black pepper powder  -  1/4 tsp
Crushed garlic  -  1 tsp
Crushed ginger  -  1 tsp
Butter  -  1 tbsp
Water  -  3 cup

Heat butter in a pan.
Add crushed garlic and ginger and saute for one mins.
Now mix veggies and saute for one to two mins.
Add three cup of water.
Soak corn flour in two tbsp cold water and mix in the soup.
Season with salt and black pepper powder and mix well.
Cook in a slow flame for ten mins.
Pour in the serving bowl .
Serve hot.