Sunday, 24 June 2018


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

Bread  -  4 slice
Boiled n mashed potato 2 big size
Curd  - 1 cup
Finely chopped onion  - 2 tbsp
Salt  -  to taste
Coriander leaves  - 1 tb sp
Mustard seeds  -  1 tbsp
Curry leaves  -  10 - 12
Asafoetida  -  a pinch
Oil  -  2 tbsp

Peel and mash the boiled potato,
Add salt,onion and coriander leaves and mix well.
Heat oil in a pan add asafoetida and,mustard seeds to crackle,add curry leaves and turn off the flame and add in the curd.
Also add salt in the curd and mix well.
Cut the bread in the round shape.
Spread the potato mixture on the the bread slice.
Heat one tbsp oil in a pan and place the bread on the potato side and and also add two tbsp curd and cover it and cook for one mins in a low flame.
Now repeat the process for other bread.
Serve immediately.


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

Palak / spinach puree    -   900 gms
Cottage cheese / paneer  -  250 gms
Cumin seeds  -  1/4 tsp
Finely chopped garlic cloves  -  1 tbsp
Lemon juice   -  1 tbsp
Fresh cream  -   1 tbsp
Green chilly  -    4
Salt   -  to taste
Water   -   1/4 cup
Oil   -  3 - 4 tbsp


Wash an d chop spinach leaves.
Blanch spinach / palak in a salted water for five mins. and drain it.
Once cooled,grind the palak / spinach leaves along with green chilly to make a puree.
Heat oil in a pan.
Add cumin seeds to crackle.
Add chopped garlic and fry till brown.
Add palak / spinach puree and 1/4 cup water and m ix well.
Add lemon juice ,fresh cream an d little salt a nd m ix well.
Add paneer / cottage cheese cubes and cook 3 - 4 min s.
Cover it and cook in a low flame.
Garnish with fresh and serve.

Saturday, 23 June 2018


Prep Time :25 mins
Cooking Time : 30 mins
Serve : 8

All purpose flour  -  1.5 cup
Sugar  -  1/2 cup
Mango pulp  -  1 cup
Baking powder  -  1 tsp
Baking soda  -  1/2 tsp
Cream  -  1 cup
Condensed milk   -  1/2 tin
Cherry  -  2

Sieve the all purpose flour,baking powder and baking soda and keep aside.
Preheat oven for 180.c for 10 mins.
Take a bowl add mango puree,sugar,cream and condensed milk and mix well until light and fluffy.
Add the dry ingredients in the wet ingredients and mix well.
Grease and flour a 9 inches baking cake pan.
Pour the batter into the dish.
Bake for 30 mins in the preheated oven.
Now the delicious mango cake is ready.
Check by inserting a knife of it comes out clear it done.
Garnish with cherry


Prep Time : 5 hours
Cooking Time : 15 mins
Serve : 4

Milk  -  1 liter
Bread  -  4 slice
Sugar  -  200 gram
Saffron  - few strands
Crushed almonds  -  1/2 cup
Crushed pistachio  -  1/2 cup
Raisins  -  1 tbsp
Cardamom powder -  1/4 tsp
Whipped cream  -  2 tbsp
Chocolate powder  -   1 tbsp

Boil milk in a heavy bottom vessel'
Once boiled keep it in a low flame and reduced to 1/4.
Add all dry fruits and cardamom powder and mix well.
Cut the edges of the bread and add in the milk and cook for five mins. in a low flame.
Add saffron strands and mix well.
Once cooled,pour in the air tight container and keep in the freezer for five hours.
Before serving covered with whipped cream and sprinkle some chocolate powder

Friday, 22 June 2018


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

Milk                                    -                               500 ml
Vanilla custard                   -                                2 tbsp
Sugar                                  -                                2 tbsp
Mango pulp                        -                                1 mango
Cherry                                 -                         for garnishing
Pomegranate / anar dana    -                                 1/2 bowl

Boil milk in a thick bottom vessel.
Once boiled,keep it in a low flame.
Add custard powder and sugar in a half cup of cold milk and mix well.
Add this custard powder mixture in the boil milk and mix well.
Stir in continouesly  for thickening the milk.
Switch off the gas.
Once cooled,keep in the fridge.
Add fruit at the serving time.

Thursday, 21 June 2018


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

Mango pulp  -  1/2 cup
Condensed milk  -  1/2 cup
Milk powder  -  1/2 cup
Cardamom powder  -  1/4 tsp
Clarified butter  -  1 tbsp

Heat mango pulp and condensed milk in a pan and stir continuously till thick.
Add cardamom powder,milk powder and clarified butter and mix well.
Once cooled, divide into balls and shape like peda


Quick meal ready within one hour       

Prep Time: 30 mins
Cooking Time : 30 mins
Serve : 2
For dry fruit kachori
All purpose flour  - 2 cup
Suji   -  2 tbsp
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  4 tbsp
Oil   -  for frying
Chilled water  -  1 cup
For stuffing
Crushed sev  -  1/2 cup
Crushed cashew nuts  -  2 tbsp
Crushed almonds  -  2 tbsp
Raisins   -  2 tbsp
Sesame seeds  -  1 tbsp
Poppy seeds  -  1 tbsp
Amchur powder  -  1/2 ts
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Crushed coriander seeds  -  1 tsp
Crushed fennel seeds  -  1/2 tsp
Salt  -  to taste
Tamarind chutney  -  1 tbsp

Take a large bowl add all purpose flour,salt,rava,onion seeds,cumin seeds and 4 tbsp oil and mix well.
With the help of chilled water make a soft dough.
Cover it with muslin cloth and keep aside for 30 mins
Heat one tbsp oil in a pan.
Add all dry fruits,sesame seeds,poppy seeds,amchur powder,,turmeric powder,red chilly powder and satue for one mins.
Add crushed sev,salt and tamarind chutney and mix well.
Now sweet and tangy stuffing mixture is ready.
Divide the dough into balls and roll out thick puri.
Add two tbsp stuffing and seal the edges and roll it.
Heat enough oil in a pan,add the kachori,lower the heat and fry till light brown.
Drain in paper napkin.
Serve with potato,tomato subji,pomegranate raita and watermelon shake

For potato subji
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 kachori

For pomegranate raita
Yogurt                                  - 1 cup
Pomegranate or anardana      - 1/2 cup
Biack salt                              - a pinch
Roasted cumin seeds             - a pinch
Red chillie powder                 - a pinch
Sugar                                      - 1/2 tsp
Beat the yogurt till smooth.
Season with black salt, sugar, red chillie powder and roasted cumin seeds.
Add anardana and mix well.
Serve chilled

For watermelon  lemonade
Chopped tarbooz /watermelon    -  2 bowl
Black salt  -  1/2 tsp
Lemon juice  -  1 tsp
Crushed ice  -  8 - 10
Mint leaves  -  1 tbsp

In a blender add  all the above listed ingredients and blend it.
Pour the mixture on the glass.
Garnish with mint leaves
Serve chilled.