Monday, 17 June 2019



For taco shells
1 cup maize flour/makki ka aata
1 cup maida + for dusting
salt to taste
2 tbsp oil
oil for deep frying

For Filling:

Felafel balls 2 no. for each taco shell
sour cream or hung yogurt add salt to taste
salad of thinly sliced onion,shredded carrots and cabbage with some salt to taste
tomato salsa sauce
pomegranate seeds or coriander leaves or parsley leaves for garnishing


For Taco Shells:
  1. Sieve maize flour and all purpose flour together.
  2. Add salt and 2 tbsp oil and mix.
  3. Knead a soft dough using warm water.
  4. Take out a ball of the dough,dust it with some flour and roll a thin chapati with the help of a rolling pin.
  5. Take a approx.4 to 8"round cutter or a bowl and cut into round disks..
  6. Prick with a fork or knife randomly, to avoid the Tacos puffing up while frying.
  7. Meanwhile, heat oil in a wide and deep-bottomed frying pan or kadahi(wok).
  8. Add the circular disc to the hot oil gently one at a time.
  9. Keep turning it around and fry on low flame till it turn golden brown and crisp throughout.
  10.  Remove them with a slotted spoon and drain them on absorbent towel. Immediately place the rolling pin in the middle of the fried circular disk while it is still hot and give the disk shape of taco shell, hold it for a minute.Keep aside to be used later on. 
  11.  Repeat the process with the remaining dough.
How to assemble:

  1. Take a Taco shell and place some salad in the center, then place falafel balls over the salad, then some tomato salsa and top it with some sour cream. 
  2. Garnish it with some pomegranate seeds and fresh coriander leaves.

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Tuesday, 11 June 2019




For tomato salsa:


3 tablespoons chopped onion (finely chopped)
2 small cloves garlic (minced)
3 large ripe tomatoes (peeled, seeds removed, and chopped)
1-2 green or red chilies finely chopped
2 to 3 tablespoons chopped cilantro
1 tablespoon lime juice
2 tbsp tomato juice
1-2 tbsp tomato ketchup
1/2 tsp shezwan sauce (optional)
Salt and pepper (to taste)


  1. Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. 
  2. Discard the water. Allow the chopped onion and garlic to cool completely.
  3. Combine onions and garlic with chopped tomatoes, chilies, cilantro, and lime juice. Add tomato juice,ketchup ,shezwan sauce, salt and freshly ground black pepper, to taste.
  4. Refrigerate for at least 2 hours to blend the flavors.Serve chilled.

For Guacamole


1 avocado - peeled, pitted, and mashed
2 tsp lemon juice
2 tbsp diced onion
1 tbsp chopped fresh cilantro
2 tbsp tomato, diced
1 clove minced garlic
1 pinch ground cayenne pepper (optional)
salt and pepper to taste

  1. In a medium bowl, mash together the avocados, lime juice, salt and pepper. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

For Tartar Sauce


3 tbsp Mayonnaise
2 pickled gherkins(baby cucumbersfinely chopped
5-6 black olives chopped
salt and pepper to taste


  1. Mix everything together in a bowl and keep in the refrigerator till the time you serve it.

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Friday, 17 May 2019


Khandvi is a very light and delicate Gujrati snack. I am a Punjabi, I tried many times to make it perfectly.Soif you are making it for the first time be patient if it doesn't come out well in first trial. Keep on trying and you will definitely be able to make it.
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Serves: 4-6


For Khandvi

1 Cup Besan/ Chikpea Flour
1 Cup Curd
2 Cup water
1/4 tsp turmeric powder
1 Tsp salt or to taste
Paste of 1" ginger and 1-2 green chilis
1 tsp lemon juice
1/2 tsp Powdered sugar
a pinch of asafotida powder
oil for greasing

 For filling:

3-4 tbsp Grated Coconut
2 tbsp chopped coriander leaves

For tempering:

2 tbsp oil
1 tsp rai/ mustard seeds
a pinch of asafotida
few curry leaves


  1. Grease the back of 3-4 thalis with little oil and keep aside.
  2. Mix all the ingredients listed under kandvi except oil and mix well. There shouldn't be any lumps in the batter so if required beat it with the help of a hand blender and then strain the mixture through a sieve.
  3. Transfer the mixture in a non stick Wok(kadahi) and switch on the gas.
  4. Stir it continuously on high flame with the help of a wired steel whisk till you see the formation of lumps or the mixture starts to thicken.
  5. Turn the flame to low and cook further for 9-10 minutes stirring continuously.
  6. Spread a spoonful of batter on the greased thali and try to roll if it starts rolling then switch of the gas otherwise cook further for 2-3 minutes.
  7. Immediately pour a portion approximately 1/2 cup of mixture on the greased Thali and spread the mixture in a circular motion into a thin layer with the help of a spatula or scraper.
  8. Repeat the same process on the remaining thalis.
  9. Sprinkle grated coconut and chopped coriander leaves on all the thalis sparingly.
  10. Cut into equal sized strips and roll each strip gently.
  11. Arrange the pieces in a serving plate of bowl of your choice.Handle the rolls carefully as they are very delicate.
  12. Heat oil in a tadka pan and add asafotida powder , mustard seeds and curry leaves and as they crackle pour the tempering over the prepared khandvis.
  13. You can garnish the kandvi with some grated coconut, chopped coriander leaves and pomegranate seeds.
  14. Serve cold or on room temperature along with tamarind chuttney, green chuttney or ketchup.

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Wednesday, 8 May 2019



4 slices of bread
1 cup curd
1/2 cup semolina/sooji/rava
1 cup finely chopped veges onion,capsicum, red and yellow bell peppers,carrots,tomato etc. as per choice or availability
1 green chili finely chopped
salt and pepper powder to taste
oil or butter for shallow frying

  1. Combine rava,curd,chopped veges, green chili salt and pepper in a bowl.
  2. Keep the mixture aside for 10-15 minutes . If it become too hard then you can add a little water.
  3. Spread the mixture over the bread slices.
  4. Toast the bread slices on a greased tava from both sides until crisp and brown in color and serve hot along with ketchup.
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Friday, 3 May 2019

For the saag:
3 cups beetroot leaves
1 choppedbeetroot
3 medium sized tomatoes, chopped
1 inch ginger, chopped
2 green chilies, chopped
4-5 garlic, chopped

2 tbsp maize flour or chick pea flour(besan)
1 tbsp salt or as per taste

for the tempering per serving* :
1 medium sized onion, finely chopped
1 to 2 tbsp pure ghee
1/2 tsp cumin seeds
2 tbsp tomato puree or 1 tsp dry mango powder
1/2 tsp red chili powder
1/4 tsp asafoetida powder
1/2 tsp sabzi masala or kitchen king
1 tsp dry fenugreek leaves powder

  1. Firstly clean and chop beetroot leaves then wash them well 
  2. Put them in a pressure cooker and add all the ingredients listed under saag except for maize flour.
  3. Cover the pressure cooker and after first whistle simmer the gas and cook for  half an hour.
  4. When the pressure releases pour the maize flour dissolved in 1/2 cup of water in the boiled leaves.
  5. Now with the help of a blender puree the saag and blend till smooth.
  6. Cook for another 10-15 minutes covered with a lid stirring occasionally.
  7. In another small pan, heat ghee add cumin seeds,asafoetida powder and the chopped onions and fry them till light brown.
  8. Add the tomato puree and cook for 2 minutes add all the spices and stir for a while.
  9. Now add the prepared saag. stir and simmer for a couple of minutes ,stirring occasionally.Check for salt and if required add some more.
  10. Serve beetroot leaves saag hot with a dollop of butter on the saag with makki di roti and gur.
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Tuesday, 30 April 2019


10 no. baby carrots stir fried
2 tbsp white sauce
1 tsp cream chease
1-2 tbsp milk


  1. Blanch and stir fry baby carrots in butter with some salt and pepper.
  2. Take some white sauce in a pan add one tbsp milk and a tsp of cream cheese or cheese spread to it then add stir fried baby carrots to it.
  3. Mix well and cook till the cheese melts and the sauce coats the carrots. 
  4. Garnish with some fresh parsley leaves and serve hot. 

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10 no. baby carrots
2 tsp butter
salt and pepper to taste
some chopped parsley

  1. Boil 2 cups of water in a pan add a pinch of salt and the baby carrots to it and cook for 5-10 minutes till the carrots become tender.
  2. Drain out excess water.
  3. Heat butter in a pan add blanched carrots, salt and pepper and cook till the carrots are cooked well .
  4. Garnish with some chopped parsley leaves and serve.

Variation: you can add some garlic and honey to the butter and then roast the blanched carrots in that butter.
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1 cup quinoa
2 cups water
1/2 cup, fresh fenugreek leaves (methi), chopped or 1 tsp dry fenugreek powder
1-2 cups thinly chopped veges like potato,beans carrot,capsicum,cauliflower,peas etc.(blanched or stir fried in a little oil to make them tender)
7-8 nos, garlic cloves, finely chopped
1 large tomato, pureed
1 onion thinly sliced or chopped

1/2 tsp, black pepper powder
1-2 green chilies
1 bay leaf
2 inch stick cinnamon
10-12 nos, black peppercorns
½ tsp, garam masala powder
Juice of 1 lemon
2 tbsp, oil

Salt as per taste


  1. Rinse quinoa in a colander. Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer.
  2. Cook until the quinoa has absorbed all of the water, about 15 minutes,
  3. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.Keep aside.
  4. In Heavy bottom pan, heat oil and fry onion slices.
  5. Now add bay leaf, cinnamon stick and peppercorns. Fry for few seconds.
  6. Add chopped garlic and cook till golden brown in color. Add ground tomato paste and cook for 2-3 minutes on high heat.
  7. Add chopped fenugreek leaves or dry fenugreek powder and cook for another 3-4 minutes.
  8. Add blanched or stir fried vegetables , green chilies, black pepper powder, garam masala powder, salt and lemon juice, mix well. Cook for 2 minutes.
  9. Finally add cooked quinoa over the masala and mix well.
  10. Serve hot with raita and chutney of your choice or have it just as it is.

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Lauki ki sabzi is a very light side dish that can be served with dal and chapati. In summers you feel like having something light to eat. Lauki is freshly available in this season , it is easy to prepare as it will be ready in 10-15 minutes and its taste is also very good.  


1/2 kg lauki/bottle gourd/ghiya
1 onion chopped
1 big or 2 medium sized tomatoes finely chopped or puree
3-4 cloves of garlic finely chopped
1/2" ginger finely chpped
1-2 green chilies finely chopped
2 tbsp pure ghee/clarified butter
a pinch of asafoetida powder/ hing
1 tsp jeera/ cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander seed powder
1/2 tsp garam masala
1/4 tsp degi mirch
salt to taste 1/2 to 1 tsp
chopped coriander leaves for garnishing


  1. Peel the lauki with the help of a peeler then wash it well.
  2. Now chop it into small pieces, if there are any hard seeds then discard that part.
  3. Heat one tbsp ghee in a cooker and add asafoetida powder then crackle cumin seeds and add chopped lauki to it , stir it for a while then add 2 tbs water and close the lid. Switch off the gas after one or two whistles. If lauki is very tender it will be done in one whistle otherwise you may need to give one or two more whistles.Keep it aside.
  4. In another pan take rest of the ghee and add chopped ginger, garlic, green chilies , cook them for a while then add chopped onions and cook till they are light brown in color then add tomatoes and cook till the masala leaves the sides of the pan.
  5. Now add all the spices and salt and cook for a minute or two.
  6. Add the prepared masala to the boiled lauki , mix well and cook till you reach the desired consistency.
  7. Garnish with chopped coriander leaves and serve hot.


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Saturday, 13 April 2019


500 gms fresh baby carrots
1/4 tsp salt
2 tbsp butter
1/4 cup regular or brown sugar


  1. Cook carrots in a small amount of water along with salt until tender. Drain excess water.
  2. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat.
  3. Cook further for 3-4 minutes and keep aside. 
  4. Serve them as it is or you can serve this with ice cream or rice kheer
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