Monday, 30 June 2014



Collect fresh malai from milk  everyday for two weeks. Keep the malai in a deep freezer. When you prepare the butter keep it out from normal room temperature.Beat the malai in a large vessel with the help of a spoon or with your right hand or an electric mixer. Now after beating the malai, you get the round shape butter and water is separated from it within 15 minutes. The butter is ready when it gets thicken and fluffy.
   Then  keep the butter in a Microwave safe bowl. Put the temperature of microwave in high mode for 20 minutes to get ghee. Stir in between.
Note -  When you keep the malai in a deep freezer, butter will  come out very early.

Sunday, 29 June 2014


Besan - 1 cup
Coriander powder - 1tsp
Red chillie powder - 1 tsp
Turmeric powder- 1/2 tsp
Ginger and garlic powder- 1 tsp
Finely chopped onion- 1
Oil- 1/2 cup
Salt- to taste
Water- as required
Cumin seeds- a pinch

Mix salt and enough water in the besan and make pakora like liquid. Grease oil in a kadai and heat it. Pour the besan liquid and stir it continuously. Make a soft besan dough. Grease the oil in a plate and spread it all over. Now cut it in diamond shapes.
Heat oil in the kadai and deep fry the diamond shape pieces. Fry the pieces on a slow flame till golden brown. Drain on paper napkin.
Now again heat oil in the kadai. Put the cumin seeds to crackle. Add onion andsaute for 5 minutes till it gets pink colour. Add the ginger garlic paste, coriander powder, red chillie powder, turmeric powder and stir well and saute for 4 to 5 minutes. add 2 cup of water and boil it. When it gets boiled, add the pieces and besan sabji is ready to eat. Serve hot.

Thursday, 26 June 2014


   Prep. Time   -15 minutes
Cooking Time  -10 minutes

Thick poha (mota chura) - 1 cup
Mustard seeds - 1 tsp
Green chillies chopped - 1-2
Finely chopped onion - 1
Small diced potato - 1
Green peas  -  2 tbsp
Diced carrot  -  2 tbsp
Turmeric powder  - 1/2 tsp
Curry leaves - 7-8
Salt - to taste
Lemon juice - 1 tsp
Oil - 1 tbsp
Sugar - 1/2 tsp

    Soak the poha with little amount of water and cover it for half an hour.
        Heat oil in a kadai. Put the mustard seeds to crackle.Add onion and potato till light brown. Add green peas,carrot, curry leaves, turmeric powder and green chilliy and saute for 5-6 minutes. Add poha and salt and cook for 2-3 minutes. When the poha gets ready, mix sugar and lemon juice and  serve in the break fast.
Note -To make the poha soft, soak and cover it for half and hour.


Milk (full cream)  - 1 ltr
Sugar   - 2 tbsp
Mango pulp- 1 cup
Fresh cream -1 cup

Boil the milk and simmer till it  gets thicken. Cook well till the milk is reduced to 1/4 and gets thick. Now mix mango pulp, sugar and fresh cream and churn it. When the milk gets cool, mix all the ingredients and churn it. Pour the mixture in the vessel and place in the freezer.
        After 3 to 4 hours, take it out and churn again and freeze it. And after 3 hours,  the yummy mango ice cream is ready to eat. You can  garnish the ice cream with tuti fruti .

Monday, 23 June 2014


Sattu is roasted channa's flour which can be used as stuffing for paratha.
Prep Time : 15 min
Cooking Time : 15 min

Wheat flour - 2 cup
Ajawain - a pinch
Mangrail - a pinch
Salt - to taste
Oil - 1/2 cup
Water -  as required
For filling
Chana ka sattu - 1 cup
Very chopped onion - 1
Finely chopped green chillies - 2-3
Finely chopped garlic cloves - 3-4
Finely chopped ginger - 1 inch
Lemon juice - 1tbsp
Ajawain - a pinch
Mangrail - a pinch
Salt - to taste
Coriander leaves chopped - 1tbsp
   Mix all the ingredients well and adjust salt and lemon juice according to your taste.
        Mix wheat flour, salt, ajawain and mangrail with the help of water to make a stiff dough. Cover the dough and keep aside for 15 minutes. Divide the dough into equal size balls.Stuff the filling in the dough and roll into balls.
     Then roll out the parathas. Cook  on hot tawa applying oil till both the sides are cooked and golden brown in colour.
    Serve hot with pickles or sauce.

Sunday, 22 June 2014


Chicken is specially cooked in a handi.
 Prep Time -1 hour
Cooking Time -30 minutes

Chicken - 500 gms
Onion finely chopped - 4
Finely chopped tomatoes - 2
Yogurt - 2 tbsp
Cumin seeds - 1/2 tsp
Cashew paste - 2 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Red chillie powder - 2 tbsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Salt - to taste
Oil  - 1/2 cup

     Heat the oil in a handi. Add finely chopped onion and stir fry till light  brown. Add chicken pieces in the onion and stir fry for 6-7 minutes.
    Then add tomatoes, salt, red chillie powder, turmeric powder, cumim powder, ginger garlic paste curd,coriander powder and mix it.Cover and cook on medium heat till chicken is done. Add garam masala and cook on very low flame for 6-7 minutes. Add cream and cashew paste and mix well.
      Serve hot with nan and chapattis.

Thursday, 19 June 2014



Wheat flour - 1cup
Ajawain -a pinch. 
Mangrail - a pinch
Oil - 2 tbsp 
 Salt - to taste
Egg - 2
Finely chopped onion -1 
Coriander leaves chopped - 2 tbsp
Green chillie chopped - 2

     Mix the ajawain, mangrail and salt in a wheat flour with small amount of water to make a soft dough.Keep aside for 10 - 15 minutes. Divide the dough into 4 round balls.Roll out dough into thin circle with the help of rolling pin.Grease the oil in
 it and sprinkle the dry flour then fold it. And again grease the oil in the sermi -circle and sprinkle the dry flour and fold it. Now flatten the paratha with rolling pin.
      Beat the egg and mix onion,coriander leaves ,green chillies and salt.
    Heat the non stick pan in a gas. Grease the pan with oil and put the paratha. Once the paratha is half done turn over it and open from one side and fill the egg mixture and cook in a medium flame and grease the paratha and flip it and again do the same step.
      Now the paratha is ready to eat and cut into two pieces and serve hot with sauce.

Note- 1 egg is used in 2 parathas

Wednesday, 18 June 2014


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