Monday, 16 July 2018


Prep Time : 10 mins
Cooking Time : 10 mins
Serve : 2

Bread slice            -   4
Grated carrot        -    2 tbsp
Capsicum diced      -  2 tbsp
Grated cabbage       -  2 tbsp
Pepper powder       -a pinch
Grated cheese          -1 cube
Oil                           -2 tbsp
Cream                   -  1/2 cup
Salt                        - to taste

Suji                        - 2tbsp
Take a large bowl mix cheese, cream, capsicum, carrot,cabbage,,suji salt and pepper.
 Spread this mixture on the top of the bread.
 Heat non stick pan and grease some oil in it.
 Now place the bread in non stick pan in a medium flame till cheese starts melting and it turns into light brown then flip it
 Serve hot with tomato sauce

Monday, 9 July 2018


Prep Time : 20 mins
Cooking Time : 30 mins
Serve : 2

Chocolate brownies    -       1 cup
Ripe mango chunks  -       2 tbsp
Crane berry      -       2 - 3
Chopped watermelon   -      2 tbsp
Butterscotch ice cream    -     2 scoop

Cut the fruit into small pieces and keep it aside.
We have to assemble them in glass.
First put small pieces of chocolate brownies in a giass.
Then in secomd layer add chopped fruits.
Then in third layer add butterscotch ice cream and label it.
Garnish with crane berry,ripe mango chunks and watermelon pieces.
Serve chilled

Sunday, 8 July 2018


For litti
Wheat flour - 1 cup
Suji/semolina - 50 gms
Carom seeds - a pinch
Onion seeds - a pinch
Baking powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1tbsp
Clarified butter - 1 cup
For stuffing
Roasted gram flour/sattu - 100 gms
Finely chopped onion - 2 tbsp
Finely chopped green chilly - 1/4 tsp
Finely chopped garlic cloves - 1/2 tsp
Mustard oil - 1 tbsp
Salt - to taste
Lemon juice - 1 tsp
Chopped coriander leaves - 1 tbsp
Water - 4 tbsp
For chokha
Bharta baingan - 1 large
Tomato - 1
Chopped onion - 1
Chopped green chily - 2
Chopped garlic cloves - 3 - 4
Salt - to taste
Chopped coriander leaves - 1 tbsp

For litti
Take a large bowl add wheat flour,semolina,baking powder,carom seeds,onion seeds,salt,turmeric powder and oil and mix well.
Make a stiff dough with the help of water.
The texture should be crumbly keep aside for 30 mins.
Take a large bowl add above listed stuffing ingredients and mix well.
Now stuffing is ready.
Divide the dough into equal size balls.
Stuff the filling in the dough.
Wrap up the dough pieces and close from all sides.
Preheat oven for 10 mins. in 250,c
Grease oven wire with oil.
Place the bati in preheated oven for 5 mins.
Flip it over till brown.
Deep in the clarified butter and serve hot. with baingan bharta
For baingan bharta
Wash and clean the baingan
Stalk trimmed and partially slit into quarters and prick the baingan
Now keep in the microwave safe bowlMicrowave baingan for six mins and tomato for 3 mins
Cool down for some time,remove the skin of the baingan and tomato and mash it
Add green chilly,garlic cloves,coriander leaves,salt and finely chopped onion in the mashed baingan tomato and mix well.
Garnish with coriander leaves


Prep Time : 30 mins
Cooking Time : 45 mins
Serve : 4

For aam ras puri
Ripe mango  -  1
Wheat flour  -  1 cup
All purpose flour  -  1 cup
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Salt  -  a pinch
Sugar  -  2 tbsp
Oil  -  2 tbsp
Oil  -  for frying

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

For aam puri
Cut the ripe mango in pieces and blend to make puree.
Take a large bowl add above listed ingredients of aam puri.
With the help of chilled water  to make a dough.
Keep aside for thirty mkins.
Divide the dough into balls and roll it.
Heat enough oil in a pan.
Deep fry the puri in hot oil until golden and crispy.
Serve hot with chole.
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 with aam puri

Thursday, 5 July 2018


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

Chana dal              - 1 cup
Ghee /clarified butter    - 1/2 cup
Sugar                     - 1/2 cup
Milk                       - 1/2 cup
Crushed cashewnuts - 1 tsp
Almonds      - 1 tbsp
Raisins                       - 2 tbsp
Green cardamom powder  -1 tsp
Silver vark  -  for garnishing

   Wash and soak chana dal for 4-5 hours'
hours'Grind the dal in a  mixture without water.
 Heat ghee in a pan and add grounded dal.
. Stir it continuously for 8-10 minutes till it turns golden brown and gives out the fragrance.
  Heat sugar and milk in a pan, keep it medium flame for 8-10 mins.
. When its get stick it means syrup is ready.
 Add roasted chana dal, cardamom powder in it and mix well.
  Add raisins , chopped almonds and cashew nuts and mix well.
Once cooled,shape it ladoo.
Garnish with silver vark or almonds.


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

Medium size potato  -  4
Chopped tomato  -  2
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Mustard seeds  -  1 tsp
Cumin seeds  -  1/2 tsp
Garlic cloves  -  3 - 4
Fenugreek seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Coriander leaves  -  1 tbsp

Wash and peel the potatoes and cut into four pieces
Heat oil in a pressure cooker,add fenugreek seeds to crackle
Add potatoes and saute for one mins,now add red chilly powder and turmeric powder and saute for 5 to 6 mins
Grind the mustard seeds ,cumin seeds and garlic cloves to make a fine paste.
Add this mustard seeds paste in the pressure cooker and saute for one mins and now add tomato and mix well.
Add one cup water for gravy and pressure cook on medium flame.
After one whistle simmer the flame for five mins
Once cooled ,open the lid and add salt and mix well.
Garnish with coriander leaves
Serve with kachor

Wednesday, 4 July 2018


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

Cottage cheese / paneer       -        1 cup
Mango pulp                       -      1 cup
Sugar                               -        4 tbsp
Cardamom powder            -       1/4 tsp
Almonds                          -          1 tbsp

We mashed the paneer / cottage cheese very well and make a soft an d smooth dough.
In non stick pan cook mango pulp and  sugar andstir continuously till the mango pulp thickens.
Add paneer / cottage cheese and stir continuously till the mixture leaves the sides
Switch off the gas.
Let once cooled add cardamom powder and mix well.
We knead it and make sandesh.
Garnish with almonds in the center.