Wednesday, 24 May 2017


Prep Time  : 20 mins
Cooking Time  : 25 mins
Serve  : 2

Wheat flour  -  1 cup
Yellow moong dal/lentil  -  1/2 cup
Red chilly powder  -  1/2 tsp
Salt  -  to taste
Oil  -  for frying

Take a large bowl add wheat flour and water.
Make a simple wheat flour dough.
Keep rest for 30 mins.
Soak moong dal/lentil for 3 - 4 hours.
Grind it without water to make a fine paste.
Add red chilly powder and salt and mix well.
Divide the dough into equal size balls.
Roll the ball to make a puri
Spread the moong dal/lentil paste on one side of the puri.
Hot enough oil in a pan.
Place the puri in a pan and fry crispy on a low flame.
Moong dal surface of the puri is on the top of the pan.
Serve hot.

Tuesday, 23 May 2017


Prep Time  - 15 mins
Cooking Time  -  30 mins
Serve  :  6 - 8

All purpose flour  -  2 cup
Sugar  -  1 cup
Water  -  1 cup
Condensed milk  -  1 cup
Baking powder  -  2 tsp
Butter  -  50 gms
Cocoa powder  -  4 tbsp
Crushed walnuts  -  1 tbsp

Preheat oven to 180 c.
Grease and dust the baking pan.
Take a large bowl whisk the sugar and water.
Add condensed milk and butter and mix well.
Mix until creamy and fluffy.
Shieve baking powder,cocoa powder and all purpose flour together
Mix the dry ingredients into wet ingredients and mix well
Pour the batter into the dish.
Spread the walnut on the top of the cake.
Bake for 25 - 30 mins. in pre heat oven.
Now the tasty chocolate cake is ready.
Check by inserting the knife if it comes out clear it done.

Friday, 19 May 2017


Prep Time- 15 mins
Cooking time- 25 mins
Serve- 2

All purpose flour- 1 cup
Sugar- 1/2 tsp
Salt- to taste
Baking powder- 1/4 tsp
Baking soda- 1/4 tsp
Clarified butter- 1 tbsp
Curd- 1/4 cup
Crushed garlic- 2 tbsp
Chopped coriander leaves- 2 tbsp
Butter- 50 gms

In a kneading bowl, mix together all purpose  flour, salt, sugar, clarified butter, baking soda, baking powder, curd and crushed garlic cloves.
Add water and make a soft dough. Keep aside for an hour. Now take some dough and make medium balls. Now, roll the balls and make naan out of it.
Add crushed garlic cloves and green coriander leaves and sprinkle some dry flour over it and make a roll of it.
Now heat tawa in a high flame. Sprinkle some water on the other side of the naan in order to stick it to the tawa and cook it for a minute on a high flame.
After a minute, turn the tawa and cook on high flame till it gets golden brown.
Apply some butter over the hot and serve hot!

Thursday, 18 May 2017


Prep time- 15 mins
Total time- 3 to 4 hours
Serve- 4

Hung curd- 2 cup
Ripe mango- 2
Saffron- few strands
Milk - 2 tbsp
Cardamom powder- 1/4 tsp
Sugar- 4 to 5 tbsp

Wash, peel and chop the mangoes. Soak the saffron in cold milk. Now, place the curd in a muslin cloth. Hang it minimum for 4 to 5 hours to drain the whey.
Take a blender and add curd, mangoes, saffron, cardamom powder, sugar into it and mix it well.
Now pour the mixture in a air tight container and keep it in the freezer for 4-5 hours. Serve chill.

Wednesday, 17 May 2017


Prep Time- 20 mins
Cooking time- 30 mins
Serve- 2

 Milk- 1/2 litre
Sugar- 4 tbsp
Grated raw mango- 1
Raisins- 1 tbsp
Crushed cashew nuts- 1 tbsp
Crushed almond- 1 tbsp
Cardamom powder- 1 tsp
Clarified butter- 1 tbsp

Boil milk in a heavy bottom vessel till thick.
Add sugar and cardamom powder and mix well. Peel and grate the raw mango.
Heat 1 tbsp clarified butter in a pan. Add the grated raw mango into it and stir fry till the water absorbs it.
Add mango to the cool kheer and mix well. Garnish with raisins, cashewnuts and almonds. Serve chill!

Tuesday, 16 May 2017


Prep Time- 15 mins
Total time- 15 mins
Serve- 4 to 6

Mint leaves paste                    -    1 tbsp
Tamarind water                      -    6 tbsp
Black pepper powder             -    1/4 tsp
Roasted cumin seeds powder -    1 tsp
Asafoetida/Hing                     -    1 tsp
Sugar                                      -    1 tbsp
Salt                                         -    to taste
Black salt                               -    1/2 tsp
Water                                      -    10 glass

Take 10 glass of water and add mint leaves paste, black pepper powder, tamarind water, sugar, salt, black salt, roasted cumin seeds powder, asafoetida and mix it well.
Paanipuri ka paani is ready. Serve it with paanipuris!


Prep Time- 10 mins
Cooking time- 15 mins
Serve- 4 to 6

Gram flour/besan                           -                      1 cup
Semolina                                       -                       1 cup
Yogurt                                          -                        1 cup
Sugar                                            -                        1 tbsp
Salt                                               -                        to taste
Water                                            -                       1 cup
Oil                                                -                       2 tbsp
Lemon juice                                   -                       1 tsp
Eno fruit salt                                  -                       1 tsp

For tempering
Black mustard seeds                       -                       1 tsp
Curry leaves                                   -                        8 to 10
Green chillies                                 -                       5 - 6
Oil                                                 -                         1 tbsp

In a bowl mix together gram flour, semolina, yogurt, sugar, salt,  lemon juice, oil and water to make a smooth paste.
Keep aside for 15 minutes.
Add eno fruit salt in the dhokla mixture just before making dhokla and mix well.
Pour the batter in a greased plate and steam it for 10 mins.
Heat oil in a pan for tempering and add mustard seeds , curry leaves, green chillies.
Pour it over the dhokla and cut in cubes.