Wednesday, 15 April 2020


Preparation time: 10 mins.
Cooking time: 20 mins.

2 cups hung yogurt
2 cups fresh cream
2 cups condensed milk
1 tsp vanilla essence
 choice of glaze...


Take 2 cups each of hung yogurt, heavy cream and condensed milk in a bowl.
Add in the vanilla extract.
Mix all the ingredients well.
Pour it in ramekins and bake in at 120°  oven for 15-20 minutes. 
After 15 minutes, the middle of the ramekins should be firm. If its still liquid, bake for a couple of minutes more.
Remove from the oven and allow it to cool.
Take 1/2 cup of cherries along with 1/2 cup water and 1 tbsp of sugar boil till the cherries become soft add 1 tsp lemon juice and strain the liquid in another bowl.add few more cherries while the sauce is still hot. Let it get cool.
Pour a tablespoon of the melted syrup on each ramekin. Refrigerate for 6-8 hours in the fridge and serve cold.

More variations of glaze can be made using any type of fruit sauces or diluted marmalade or jams like orange,blueberry,pomegranate,mango etc. or simply sprinkle some sugar and burn it with the help of blow torch. You can also make some sweet chili sauce by boiling chili flakes or chopped red chilies in sugar syrup with a dash of honey and salt.or simply serve it garnished with some chopped dry fruits or fresh fruits.  

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Tuesday, 17 March 2020


Bajre ki roti

2 cups Millet Flour (Bajre ka Atta)
Warm water to knead as needed
Salt to taste optional

  1. Take bajre ka aata in a bowl and gradually, add little water at a time and start kneading the dough.
  2. Once the dough comes together knead it well for  2-3 minutes.
  3. Dough should be medium soft.
  4. Heat the tawa or griddle.
  5. Take small ball from the dough depending up on the size of roti you want to make.
  6. Dust it with some dry bajra or wheat flour and roll it in to a chapati with the help of a rolling pin or you can roll it by pressing and rolling  it with your palm.
  7. Gently place the roti on hot tawa and cook from one side then turn the roti and cook from another side as well .
  8. Now cook the roti directly on flame till it is well cooked but not burnt.
  9. Grease the cooked roti with some desi ghee or clarified butter and serve hot with Gur or baingan ka chokha .
Baingan ka Chokha:


1 Baingan large/egg plant/Aubergine (Bharta wala baingan)
1 boiled potato
2 Tomatoes
4-5 Garlic cloves
2-3 Green chilies
Salt to taste
Juice of 1 lemon
1 Onion, finely chopped
1 tbsp chopped coriander leaves
1 ½ tablespoons Mustard oil


  1. Apply little oil over the Aubergine and tomatoes.
  2. Place the Aubergine and tomatoes on direct flame and allow them to roast from all the sides until skin is charred well and they are thoroughly cooked.
  3. Take them off the flame and allow them to cool for a minute.
  4. Carefully, peel off the charred skin of the baingan and tomatoes . Roughly chop the baingan and keep it aside.
  5. Mash the aubergine with the help of a potato masher, add the peeled boiled potato as well and mash them together.
  6. Finely chop the roasted tomatoes, green chillies and garlic and add the chopped veges to the above mixture.
  7. Mash all the things together along with sal till it is well mixed. 
  8. Add lemon juice and mustard oil and mix.
  9. Chokha is ready to be served.
  10. While serving mix chopped onions and chopped coriander and serve it with Bajre ki Roti.
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Tuesday, 17 December 2019



1 head cauliflower/Gobhi (approx.1/2 kg)
2-3 potatoes
1 onion finely chopped
2 tomatoes pured
1 inch ginger grated
5-6 cloves of garlic minced
1-2 green chilies chopped
1/2 tsp turmeric powder
1/2 tsp degi mirch
1 tsp dhania powder
1 tsp garam masala or sabzi masala
1 tsp kasuri methi
1 tbsp curd
1 tbsp cream (optional)
2 tsp ketchup
1 tsp cumin seeds
a pinch of hing (asafoetida)
salt to taste
2 tbsp oil+ for deep frying


  1. Cut the cauliflower(gobhi) into flowerets and put then into boiling hot water. Let it be in the water for 3-5 minutes then drain out excess water and wash the cauliflower thoroughly with some cold water.
  2. Pat dry it with the help of a kitchen towel.
  3. Wash, peal and cut the potatoes into 1" cubes. Pat dry them as well.
  4. Heat some oil in a wok(kadahi) and deep fry potatoes on high heat.
  5. Drain out the potatoes and keep them on an absorbent paper.
  6. Now deep fry the Gobhi and drain it out as well on the absorbent paper.
  7. Take 2 tbsp oil in a wok and add hing and cumin seeds to it .
  8. When the cumin seeds crackle add chopped onion ,garlic, green chilies and let it cook till the onions become brown in color.
  9. Now add all the spices and tomato puree to it , let the pure reduce then add curd and cook till the oil separates.
  10. Now add deep fried aalu and gobhi to the cooked masala and mix well.
  11. If required add some water and cover it with a lid. Let it cook on low flame till it becomes soft stirring in between so that it does not stick to the wok.
  12. Add cream and ketchup and mix well.
  13. Cook further for 2 minutes and add chopped coriander leaves to it.
  14. Serve hot with roti,paratha or naan along with dal or curd.  

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1 cup quick rolled oats
2 tbsp refined oil
a pinch of hing (asafoetida)
1 tsp mustard seeds
1 spring curry leaves
1/2 tsp urad dal
1 small onion finely chopped
1 tsp grated ginger
1 green chili finely chopped
1/2 cup chopped vegetables of your choice like carrots, french beans, peas, capsicum,potato,cauliflower etc. as per choice or availability
salt and black pepper to taste
1/2 tsp sugar (optional)
1/4 tsp garam masala or sabzi masala
1/2 lemon


  1. Heat oil in a pan and add hing , mustard seeds and urad dal to it.
  2. When they start to crackle add curry leaves, saute for a while and then add chopped onion, grated ginger,and chopped green chili to it.
  3. Add chopped vegetables and some salt and sugar.
  4. Stir the vegetables till they become tender and add 1 cup water.
  5. Let the water come to a boil then add oats black pepper and garam masala and cook till you reach the desired consistency.
  6. Add lemon juice and mix well.
  7. Serve hot with chuttney , ketchup or sambar.
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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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