Monday, 6 August 2018

Preparation time: 15 minutes
Cooking time 2 hours
Serves: 6-8


For kadhi
1/2 tsp cumin seeds
1 tsp mustard seeds (rai)
1/4 tsp carom seeds
1/2 tsp fenugreek seeds
1/8 tsp asafoitida powder
2 tbsp pure ghee or clarified butter
8-10 kari leaves teared with hand
1 onion finely chopped
1" ginger finely chopped or grated
1-2 green chilies finely chopped
1 ltr. salted buttermilk or lassi or masala chaas or 2 cup sour curd
4 tbsp  chick pea flour (besan)
1/2 tsp turmeric powder
1/2 tsp degi mirch powder
salt to taste
1 tsp sabzi masala or kitchen king masala
1 tsp dhania powder
1/4 tsp green cardamom powder
1/4 tsp black pepper powder
1-2 tsp dry fenugreek leaves


1carrot thinly sliced as fingers
7-8 okra or lady fingers thinly sliced
1/2 capsicum thinly sliced
1 potato thinly sliced as fingers
oil for deep frying

  1. Mix buttermilk with chick pea flour and blend it with a hand blender so that there are no lumps in the batter.
  2. Heat clarified butter in a pressure cooker and add asafotida powder,cumin seeds,carom seeds, mustard seeds, fenugreek seeds, kari leaves, onion,ginger,green chily and cook till the onions turn pink in color.
  3. Now add the chick pea mixture, 1 ltr. water and turmeric powder and cook for approximately one hour  (Simmer the gas after first boil and stir occasionally).
  4. Mean while heat oil in a pan and deep fry all the vegetables or you can saute them in little oil till half done.
  5. Take them out on an absorbent paper and keep aside.
  6. Check the kadhi and adjust the consistency using some water if required or if you like a bit thick kadhi then cook for some more time till you get required consistency.
  7. Add the fried vegetables and all the spices.
  8. Cook further for 5-10 minutes and serve hot with plain rice or jeera rice.
  • You can use any vegetables as per choice and availability like french beans, cauliflower, brinjal,taro root (arbi) broccoli etc.

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Friday, 3 August 2018



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Monday, 30 July 2018


Preparation time:15 minutes
cooking time: 5 minutes
Serves 5-6


1 ½ cup Hung Yogurt
2 tbsp.  sugar or as per taste or as per natural sweetness of the fruit
½ cup blueberries


  1. Wash the blueberries. Put them in a nonstick pan.
  2. Add sugar and 1-2 tbsp of water mix well and cook for 1-2 minutes.
  3. Once the blueberries are soft, mash them using the back of a spoon or spatula.
  4. Make sure to scrape the edges while cooking. 
  5. Cook till the puree comes to boil.Let it cool. 
  6. Pass this through a fine sieve for a smooth and shiny fruit puree or just leave it as it is if you like bits of fruit in your Shrikhand.
  7. To make hung yogurt, put fresh yogurt in a muslin or cheese cloth, tie the ends and put it in a sieve and put the sieve in a bowl and keep the bowl in fridge overnight.
  8. Once all the water is drained out, transfer the thick yogurt to a bowl .
  9. Pass the hung yogurt through a sieve to make it smooth and creamy. Add the blueberry puree to  bowl. Add 2 table spoon of puree at a time and whisk well. Add more or less puree depending on color, taste and consistency requirements. 
  10. Check sweetness and if required add some more icing sugar.
  11. Mix well and serve chilled. 
  12. You can serve it with fresh fruits, fresh cream, or a drizzle of fruit puree on top. You can even fill the Shrikhand in plain tarts or chocolate tarts.

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Wednesday, 18 July 2018


1 cup  dry couscous
1.5 cup - water
1  onion finely chopped
1/4 cup - peas
1/4 cup carrot finely chopped
1 lemon 
8-10  curry leaves
2 green chillies
2 tbsp vegetable oil
a pinch of asafotida powder
1 tsp  mustard Seeds
1 tsp urad Dal
1/2 tsp black pepper powder or as per taste
salt to taste

Method (vidhi);
  1. Heat a non-stick pan and add 2 tbsp of vegetable oil.
  2. Add asafotida powder then mustard seeds and let them splutter.
  3. Add urad dal, curry leaves and finely-sliced green chilies. Saute until the dal turns light brown.
  4. Add thinly sliced onions and stir until they turn transparent.
  5. Add chopped carrots with the peas.
  6. Add salt, and pepper powder and mix well.
  7. Add water and boil for a few minutes.
  8. Add the couscous and lemon juice mix well, turn the heat off and cover with lid until all the water is absorbed. Fluff with the help of a fork.
  9. Serve hot or cold.
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Thursday, 28 June 2018


Onion, mushroom, capsicum Pizza

Ingredients (for 6 to 8 cocktail pizza's)

For the pizza bread/ base:
    3 cups all purpose flour/maida
    1 cup warm water
    2 teaspoon dry yeast (check expiry date)
    ¼ tsp sugar 
    2 tbsp oil
    ½ tsp salt
    olive oil for brushing
    flour for sprinkling
For the sauce:
    3 medium sized onions finely chopped
    2 tomatoes finely chopped
    1 capsicum finely chopped
    1 mushroom finely chopped
    2-3 cloves garlic finely chopped
    2 tbsp olive oil
    1 tsp dried basil
    1 tsp dried oregano
    2 tsp sugar (optional) 
    freshly crushed or ground black pepper to taste
    salt 1/2 to 1 tsp as per taste
For toppings pizzas:
    1 onion, roughly chopped
    1 any color capsicum chopped
    2 mushrooms thinly sliced lengthwise or chopped
    2 tbsp corn kennels
    grated mozzarella cheese as per taste
fresh or dried herbs(oregano and chili flakes)

 Pizza bread:
  1. Mix sugar in warm water.
  2. Add yeast. stir and let the mixture at rest at room temperature for 10-15 mins till it becomes frothy.
  3. In a bowl add one cup flour, salt, oil and the frothy yeast mixture.
  4. Stir and add another cup of flour .
  5. Add the last cup of flour and continue to stir.
  6. Knead the dough into a smooth, springy ball.
  7. Apply some olive oil all over the dough.
  8. Cover loosely with a damp cloth and keep in a large bowl at room temperature for 2 hours.
  9. The dough will double up.
  10. Make balls and roll the dough lightly to make a circular thick diskette of 4-5" diameter.

Pizza Sauce:

  1. Take olive oil in a pan and when it is hot add chopped garlic,onions,capsicum,mushrooms and saute
  2. When the onions are pink in color add tomatoes and cook till the tomatoes become soft.
  3. Add dried herbs ,salt ,sugar and black pepper powder and mix well.
Assembling :

  1. Place the rolled bases (two to four at a time as per the size of the baking tray) on a greased dusted baking tray
  2. Grease the top of the bases with olive oil 
  3. Spread 1 tsp ready made pizza pasta sauce(optional)
  4. Spread the home made sauce on it
  5. Place the toppings on it
  6. Now add grated mozzarella cheese
  7. Bake the  pizza in a preheated oven for 10-15 minutes at 200 degrees C or till the cheese melts and becomes slightly brown in color.
  8. Sprinkle the dried herbs.
  9. Serve  hot pizza with cold drink. 

  1. You can use a ready made cocktail pizza base instead of making a pizza bread.
  2. You can use any other toppings as per taste like pitted black or green olives.
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Tuesday, 29 May 2018



2 cup ripped mango roughly chopped
½ cup thick milk cold
7 scoops vanilla ice creams
2 tsp sugar
2 tbsp chopped nuts of your choice like almonds, cashews,pistachios
2 tsp tutti frutti colour of your choice


  1. In a large blender add 1 cup ripped mango along with ½ cup thick cold milk.
  2. Add 3 scoops of vanilla ice cream or mango ice cream.
  3. Now add 2 tsp sugar and blend.
  4. Blend smooth to form a thick milk shake. keep aside.
    in a large glass, firstly add few pieces of mangoes.
    Now, pour prepared mango milk shake, leave space at the top for ice cream scoop and nuts.
  5. Add a scoop of vanilla ice cream.
    Now top with few more chopped mangoes.
  6. Garnish with chopped cashews, almonds and pistachios.
    Also add some tutti frutti.
  7. Serve mango mastani chilled with a spoon and straw.
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Friday, 18 May 2018



4 tablespoons butter
1/2 cup sugar
few drops of vanilla essence
6 peaches, de.seeded, peeled and cut into halves
1 brick vanilla ice cream

  1. Combine the butter, sugar, vanilla, and 1/4 cup water in a pan.
  2. Place the pan on the gas and cook until the butter melts.
  3. Remove from gas and stir to combine well.
  4. Cut each peach into half and remove the pits.Now remove the peel and arrange the peach halves in the pan cut-side down.
  5. Turn them and cook the other side as well.
  6. Cook until the peaches are tender from both sides.
  7. Put a scoop of the ice cream in the service bowl and put half caramelized peach over it, spoon the pan juices over the top, and garnish with a mint leaf .
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Sunday, 22 April 2018



1 pack mixed fruit juice 200 ml
1 tbsp. canned mixed friuts
1 scoop of vanilla ice cream or whipped cream

  1. Put canned fruits in the glasss  then pour in mixed fruit juice.
  2. Add crushed ice and top each glass with a scoop of vanilla ice cream.
  3. Garnish with canned cherry and a spring of mint. 
  4. Serve chilled.

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Tuesday, 17 April 2018



100 gms gooseberry
100 - 150 gms sugar as per taste
1 lemon
250 ml water


  1. Wash the Gooseberries thoroughly and put them in a pressure cooker along with 250 ml. water.
  2. Switch off the gas after 2 whistles and let the pressure release by itself.
  3. The Gooseberries will become tender, strain the water in a pan and remove the seeds from the Gooseberries.
  4. Put the De-seeded Gooseberries in a mixer and make a paste.
  5. Add this paste to the strained water along with sugar and cook the mixture till the sugar dissolves.
  6. Add lemon juice and check the consistency.
  7. Cook further for some more time till it thickens and reaches the desired consistency.
  8. Fill the jam in a sterilized container and keep it in the fridge.   
 Recipe contributed by:
Mrs. Indu Aggarwal
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Thursday, 12 April 2018

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4


1 cup black eyed beans (rongi)  or  lobhia
1 large onion chopped
1 large tomato chopped
1 boiled potato dice (optional)
1-2 green chilies chopped
1 lemon squeezed
1 tsp tamarind chuttney (optional)
salt to taste
1/2 tsp chaat masala or to taste
1/4 tsp degi mirch powder
1 tbsp chopped coriander or mint

  1. Soak black eyed beans at least for 2 hours.
  2. Drain out excess water and boil them in a pressure cooker along with 1/4 tsp salt and 2 cups of water till they become soft but not mushy
  3. Drain out excess water and add rest of the ingredients and mix well.
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