Monday 30 December 2013


2 cups khoya or mawa
1/2 to 1 cup caster sugar(bura sugar)
1 tbsp pure ghee


  1. Take ghee in a pan and add khoya and cook till it becomes completely dry and leaves the sides of the pan. Add caster sugar as per taste and mix well . 
  2. Make small balls of the mixture and give desired shape with hand or with the help of a mould . 
  3. Garnish with sliced almonds or pistachios.
  4. You can store these in a container for 4-5 days. 
  1. Khoa or khoya or khawa or mawa is  dried whole milk or milk thickened made by heating milk in an open  pan to condensation.
  2. Though it depends on the quality of milk but usually we get 200 gms to 250 gms khoya from 1 kg whole cream milk. 
  3. If you don't get khoya then mix 1.5 cup of milk powder with 1 can or condensed milk (400 gms) and cook it in pue ghee or butter . This mixture can be used in place of khoya.
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1 cup Soya Chunks
2 big onions
Ginger –1" piece grated
5-6 cloves of Garlic ground to paste
1/2 cup coriander leaves finely chopped
1/2 tsp Coriander powder
1 tsp Chilly powder
1 tsp Garam masala powder
1/2 tsp Pepper powder
Potato(medium)boiled-3 nos
Salt  as per taste
2 tbsp Oil
1/2 cup Bread crumbs
1-1 tbsp cornflour, maida mixed with 1/4 cup of water and salt to taste
Oil for  frying


1. Boil 4 cups water in a pan .Turn off the gas ,soak soya. granules and close the pan with a lid for half an hour stirring occasionally.
2. Drain, squeeze out excess water and mince in a mixer.
3. Heat 2 tbsp oil in a pan and add chopped ginger-garlic,onions and green chilies .
4. When the colour turns to light brown, add salt,coriander and chilly powders. Saute and mix well.
5. Add the minced Soya chunks and sauté for a few minutes.Sprinkle a few drops of water, cover and cook for 5 more minutes.
6. Add the garam masala, pepper powder and chopped coriander leaves.Mix well.
7. Add the boiled(potatoes-peeled and mashed), mix well and remove from fire.
8. When cooled mix the bread crumbs, shape into desired shape, dip in maida slurry, roll in crumbled cornflakes and fry in oil until golden brown on medium fire.
9. Serve hot with tomato ketchup.

To make pops take an ice-cream stick or tooth prick and make the shape of a chicken leg piece and then coat it with maida slurry and role it in crumbled cornflakes and then fry them.  

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Tuesday 24 December 2013


1 cups semolina (rava)
2 cups buttermilk(yogurt mixed with water)
1 tbsp oil
salt to taste
1/2 tbsp fruit salt (eno)
oil or any other for greasing

  1. Combine the semolina, buttermilk, oil and salt together in a bowl.
  2.  Keep aside for 30 minutes.
  3. Add the fruit salt and sprinkle a little water over it, when the bubbles form mix it gently.
  4. Pour spoonfuls of the batter into greased idli moulds and steam for 8 to 10 minutes.
  5. Serve hot with a chutney of your choice.
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Monday 23 December 2013


Preparation tme: 30 minutes
Cooking time: 5-10 minutes
Serves: 6-8


For Dough
1 cup all purpose flour (maida)
2 tsp oil
1/4 tsp salt

For Filling:
2 tbsp oil
1 finely chopped onion
1 tsp ginger garlic paste
1/2 carrot finely chopped or shredded
8-10 finely chopped french beans
1/2 cup shredded cabbage
1/2 cup shredded capsicum
6 mushrooms finely chopped
1/2 tsp white pepper
1 tsp vinegar
2 tsp soya sauce
salt to taste

  1. Heat oil add onions stir fry for 1 minute add ginger garlic paste stir a bit and  add all the other vegetables stir a bit and add salt ,pepper and vinegar.
  2. Add soya sauce and mix well and keep it aside.
  3. Make a stiff dough by adding required water and 2 tsp oil in maida and salt sift together.
  4. Make small balls of dough and roll then into thin capaties of 4-5 " diameter. 
  5. Place the filling on the rolled chapati .
  6. Now pickup sides and keep collecting them in the centre like kachori.
  7. Place momos in a greased idli stand or in a steamer and steam for 4 to 5 minutes and serve hot with sauce or a spicy chutney.

  1. You can bake them in oven or fry these in oil.
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Friday 20 December 2013


200 gm mushrooms
1 tbsp butter
1 tbsp lemon juice
4 tbsp thich cream
1 cup hung curd
3 tbsp mozzarella cheese
2 tbsp oil
1 tbsp cornflour
1 tbsp ginger garlic paste


  1. Wash and drop mushrooms in boiling water with salt and lemon juice.
  2. Drain them out after one minute and pat dry them on a kitchen towel.
  3. Mix all the ingredients except butter and marinade mushrooms in it for 15-20 minutes.
  4. Preheat oven at 180 C and bake the mushrooms in a greased pan or on a skewer for 10-15 minutes or till the coating tuns golden brown.
  5. Pour some butter in-between while you bake the mushrooms.
  6. Remove from oven and serve hot with dhania chutney.
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Wednesday 18 December 2013



4 medium sized potatoes
4 button mushrooms finely chopped
4 cloves garlic finely chopped
1 tbsp all purpose flour(maida)
1 tbsp butter
1 cup milk
salt to taste
pepper to taste
4 tbsp grated mozzarella cheese
mixed herbs for garnishing


  1. Boil the potatoes half way don't boil then fully.Cut them into halves with skin and scoop with a spoon to make cavity in side.Keep them aside.
  2. Take butter in a pan and stir fry chopped garlic and mushrooms and cook for 2 minutes.
  3. Add all purpose flour and cook for another 2 minutes.
  4. Add salt , pepper and milk and stir continuously so that no lumps are formed . Cook for a minute an remove from fire.
  5. Fill this stuffing in the cavity or parboiled potatoes and sprinkle mozzarella cheese.
  6. Preheat oven at 200 C and bake the potatoes for 7-8 minutes or till the cheese becomes brown in colour.
  7. Sprinkle dried mixed herbs a serve hot.
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1 cup frooti or mango juice
1/2 kiwi pureed
2 teaspoons powdered sugar
2 ice cream sticks

  1. Fill the ice-cream moulds with 1 tablespoon mango juice or frooti per mould. Freeze for about 1 hour.
  2. While the first layer gets setteled, prepare the kiwi layer. Puree the kiwi in a food processor. Taste the mixture and sweeten it to your liking by adding sugar .Don't make a very fine puree so that the black seeds are visible.
  3. Pour kiwi into the moulds. Add the sticks and freeze for another hour.
  4. Pour the remaining mango juice (1 tbsp/mould) and freeze until it is completely set.

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Tuesday 17 December 2013


1 cup white lentil /skin less black gram (urad dhuli)      
1/4 tsp asafoetida (hing) powder
1 tsp salt
1/2 tsp cumin seeds jeera
1/2" ginger grated
2 green chilies de-seeded and finely chopped
oil for frying

  1. Wash and soak dal in three cups of cold water overnight.
  2.  Drain off excess water the following day. Grind dal to a smooth paste. 
  3. Whisk half a teaspoon of salt, asafoetida, into the batter add cumin seeds,green chillies and grated ginger and mix well.
  4.  Heat sufficient oil in a kadai..   
  5. Wet your hand.
  6. Take a portion of the mixture in your hand.
  7. Make a hole in the centre with your thumb.
  8. Heat oil in a kadhai, upturn your hand and drop the wada in oil.
  9. Deep fry the vada till both sides turn golden brown in colour.
  10. Repeat with the remaining batter to make more medu wadas.
  11. Drain on absorbent paper. Serve hot with coconut chutney and sambhar.

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1 cup grated coconut
2 small green chillies , chopped
1 tsp grated ginger (adrak)
1 tbsp roasted chana dal (daria)
salt to taste

For The Tempering:
1/2 tsp mustard seeds ( rai / sarson)
1 red chilli , broken into pieces
2 to 3 curry leaves (kadi patta)
1 tsp oil

  1. Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
  2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
  3. Refrigerate and use as required.
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Monday 16 December 2013

1 cup fresh coriander leaves
1 medium sized onion
1 green chili
1 tsp salt
1 lemon
1 tbsp sugar or as per taste(optional)


  1. Wash  fresh coriander leaves,onion and green chili and roughly chop them.
  2. Put all the ingredients except lemon in a mixer.
  3. Add lemon juice and grind till it becomes smooth.
  4. Remove the green chutney in a bowl.
  5. Serve the green chutney as a side dish with Indian starters or snacks.
  6. The green chutney stays good in the fridge for 3-4 days.
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1 litre full fat milk
1/4 cup basmati rice
6 tbsp sugar or as per taste
2-3 green cardamoms powdered
15-20 almonds soaked in water
12-15 cashews
1 tbsp raisins

  1. Soak the rice in  water for 30 minutes then drain the rice and keep aside.
  2. Heat milk and when it start boiling reduce the flame and add the rice.
  3. Stir and simmer the milk and let the rice cook for half an hour on a low flame stirring occasionally .
  4. Cook well till the kheer  thickens to the desired consistency and the rice is completely cooked.
  5. Now add the sugar  and continue to stir scrape the sides of the pan and add this dried milk into the pan.
  6. Peel the soaked almonds and slice them along with the cashews.
  7. Wash the raisins and keep aside.
  8. Remove the peels of cardamom and powder the cardamom seeds.
  9. Add the almonds, cashews and cardamom powder to the kheer.
  10. Switch off the flame and add the raisins.
  11. You can serve the rice kheer, hot or warm or pour it in a serving bowl and refrigerate.
  12. Garnish with silver foil , sliced pistachios and almonds.

  1. Any of flavours like saffron,rose water or kewra water can be added to the rice kheer.
  2. To grind the cardamoms finely you can grind it with whole(5-6 teaspoons) or a teaspoon of sugar in a mixer grinder.
  3. To make the keer quickly you can pressure cook the rice in a cooker in 1/2 cup water and then you can add 2 cups of milk mixed with 1/3 cup of condensed milk instead of 1 litre milk and 2 tbsp sugar instead of 5-6 tsp of sugar.The remaining process will be same.

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200 gms mushrooms blanched and cut in cubes
2 medium sized onions diced
1 capsicum diced
2 green chilies slit length wise
1/4 tsp red chili powder(degi mirch)
7-8 cloves garlic
2 tsp soya sauce
1/2 tbsp vinegar
3 tbsp tomato ketchup
1 tbsp schezwan sauce or chili sauce
salt to taste
1/4 tsp black pepper
2 tbsp oil


  1. Cut the mushrooms and Put then in boiling water adding some salt and let it boil for two minutes and then drain out the water and keep the mushrooms aside.
  2. Take 2 tbsp oil in a pan and fry the green chilies,garlic,onions and capsicum.
  3. Reduce the flame an add all the sauces,vinegar, salt and black pepper.
  4. Now add 1/2 a cup of water and when it is hot add 1 tbsp cornflour mixed with 1/2 cup of water and cook for 3-5 minutes till the cornflour is cooked.
  5. Add mushrooms and cook for two minutes.
  6. Serve hot and garnish with coriander leaves or spring onions.
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2 cups red kidney beans(Raajma) soaked overnight
1.5 tsp salt or to taste
3 tbsp refined oil
1 tsp cumin seeds
2 medium sized finely chopped onions
1 inch piece ginger finely chopped
6-8 cloves garlic
1 green chili finely chopped
3 medium tomatoes pureed
1 tsp coriander powder
1 tsp rajma masala or garam masala
1/4 tsp red chilli powder (degi mirch)


  1. Pressure cook raajma with five cups of water and salt till totally cooked and soft.
  2. Heat oil in a deep pan. Add cumin seeds and onion (you can grate the onion if you wish). Add ginger and garlic and continue to saute till the mixture turns golden.
  3. Add chopped chilis and tomato puree, mix and continue to cook. Add coriander powder, red chilli powder,rajma  masala  and cook till the oil leaves the masala. 
  4. Add raajma along with the cooking liquor and mix. Adjust salt . Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed jeera rice.
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Sunday 15 December 2013


2 eggs
1/4 cup milk
1/4 red bell pepper diced
1/4 yellow bell pepper diced
1/4 green capsicum diced
1/2 potato par boiled & diced
1/2 onion diced
1 tsp grated processed cheese (optional)
1 tbsp green of spring onion for garnishing
1/4 tsp black pepper or to taste
1/2 tsp salt or to taste
1 tbsp oil


  1. Take oil in a pan and stir all the vegetables with salt and pepper for 2 minutes.
  2. Mix milk eggs and processed cheese in a bowl and pour the mixture on the vegetables.
  3. Now stir it a bit and when it becomes semi solid then stop stirring and add the green of spring onion and flip side to cook from other side for this you can use a plate and turn the pan with half cooked omelette on the plate and then again put the omelette in the pan to cook it from the other side, or otherwise after pouring the batter in the vegetables you can keep the pan in the OTG and cook for 10-15 minutes at 180 C and check .
  4. Serve hot with or without a bread of your choice and ketchup. 
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Saturday 14 December 2013


Preparation time: 10-15 minutes
Cooking time: 20 minutes
Serves: 3-4


1/2 kg cauliflower ( gobhi)
2 tbsp all purpose flour (maida)
2 tbsp cornflour
1 tbsp chick pea flour (besan)
1 tbsp chilly sauce 
2 tbsp Tomato sauce
1/2 tsp green chilies  chopped.
1tbsp  honey or to taste.
1 tsp soya sauce
1 tsp white sesame seeds

 4 -5 flakes garlic  crushed (optional)
1/4 tsp pepper or to taste

1/2 tbsp cornflour mixed with 2 tbsp of water
salt to taste
oil for frying


  1. Cut cauliflower into small flowerettes and discard the lower portion. Drop the flowerettes in salted boiling water and boil for 3-5 minutes. Drain out the water and pat dry cauliflower on a kitchen towel. 
  2. Mix cornflour, all purpose flour,chick pea flour and salt in a bowl. Add enough water to make a batter of  thick pouring consistency, such that it coats the cauliflower.
  3.  Dip each piece of cauliflower in the batter and deep fry till golden brown in color. Drain out on a tissue paper and keep aside.
  4.  Heat little oil, fry green chilies and garlic. 
  5. Reduce heat and add salt ,pepper,soya sauce, tomato sauce ,chilly sauce and honey. Add cornflour mixed in water and cook for 2 minutes. Now add fried cauliflower and mix well.
  6. Cook for a few seconds till the sauce coats the cauliflower.
  7. Sprinkle white sesame seeds and coriander leaves or spring onions and serve hot.
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Friday 13 December 2013


100 gms cottage cheese
1 tbsp All purpose flour (maida)
1 tbsp corn flour
1/2 tsp salt or to taste
1/4 tsp black pepper or as per taste
1 egg (optional)
1/4 tsp chaat masala (optional)
3 tbsp corn flakes crumbled
2 tbsp bread crumbs
oil for frying

  1. Mix cornflakes and bread crumbs and keep them aside
  2. Cut the cheese in to cubes
  3. Make a batter of  all purpose flour,cornflour,salt and black pepper of coating consistency by adding approximately 1/2  cup of water.
  4. Coat the cheese cubes with the batter then coat the cheese with egg beaten with salt and black pepper and roll them in the crumbled cornflakes and bread crumbs mixture taking one at a time.
  5. Deep fry in hot oil and drain out on a tissue paper when it becomes golden brown in colour.
  6. Sprinkle chaat masala and serve hot with a dip or sauce of your choice. 

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Thursday 12 December 2013



For Noodles:

1 pack or 150 gms (wai wai or ching's secret haka veg) noodles
1 tsp all purpose flour(maida)
oil for frying
1 tsp salt
10 cups water

For the sauce:
1/2 carrot sliced
8 french beans sliced 
1/2 cup capsicum ( red ,green and yellow all mixed together)
1 onion diced
3/4 cup cabbage shredded
 1/4 cup zucchini diced
1 tbsp mushrooms diced
2 floweretts of broccoli
1 tbsp corn kernels or 2-3 baby corns sliced
2 cups water
2 tbsp oil
1/2 tsp white pepper
4 tbsp tomato ketchup
1 tsp or salt to taste
1 tsp white vinegar
1 tsp soya sauce
3 tbsp corn flour


  1. Take 10 cups of water,one tsp salt and 1 tsp of oil in a big vessel and bring it to a boil.
  2. Now add the noodles and cook for exactly 3 minutes and drain the noodles if you are using the above said noodles and if are using some other noodles then boil as per instructions or till the noodles are perfectly cooked neither under cooked nor over cooked.
  3. Sprinkle flour on the noodles, it will absorb any water present in the noodles.
  4. Divide the noodles in three equal portions and fry one portion at a time and make three nest like bunches.Fry from both the sides by turning side while frying. When it becomes crisp from both the sides drain it out and keep it a side in an air tight container.
  5. Put carrot,beans,mushrooms,broccoli and corn kernels in boiling water with 1/2 tsp of salt and drain out after one minute.
  6. Heat 2 tbsp of of oil in a pan add all the vegetables,salt and pepper in it and stir for two minutes.
  7. Add vinegar,soya sauce,tomato sauce and cook for one minute and add 2 cups of water.
  8. When the water starts boiling add the cornflour dissolved in 1/2 cup water stirring continuously. Cook for 2 minutes and keep a side.
  9. At the time of serving spread one bunch of noodles in a serving dish and pour the prepared sauce with vegetables on it , sprinkle some Chinese seasoning and serve hot.   


  1. You can select vegetables as per availability.
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Wednesday 11 December 2013


2 eggs
2 tbsp beetroot paste
1 tsp white vinegar
1 tbsp plain mayonnaise
1/4 tsp salt

  1. Put the eggs in a pot and cover with water. Bring to a rolling boil and continue to boil for 7 minutes. Turn off the heat and let the eggs sit in the water for about 5 minutes. Remove the eggs from the water and let cool until they are easy to work with and not burn your hand. About 30 minutes.
  2. Now that your eggs have cooled down, lightly tap the eggs against a hard surface like your counter tops or with a spoon until there are cracks all over the egg. Make sure you don’t over do it, you want to make sure that the shell stays intact.
  3. Mix 1.5 tbsp of beetroot paste,vinegar and salt in water and keep the eggs with cracked shells in the mixture for one hour. Make it sure that the eggs are completely under water. 
  4. After one hour remove the shells an cut the marbelled eggs into halves length wise and scoop out the egg yolks in a bowl.
  5. Now mix rest of the beetroot paste,mayonnaise,salt to taste and egg yolks and make a smooth paste.
  6. Put the paste in a piping bag and fill the cavities of marbelled eggs.
  7. Garnish it by sprinkling black pepper on it.

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1 tsp organic india tulsi green tea
1 cup water
1/2 to 1 tsp honey as per taste
1/2 tsp lemon juice (optional)


  1. Heat one cup of water in a sauce pan.
  2. Switch off the gas after the first bubble appears, do not boil the water.
  3. Add 1 tsp of  green tea or a tea bag and honey and cover it for 2-3 minutes so that the aroma of tea is brewed in the water.
  4. Now strain the tea in a cup and add lemon juice.
  5. you can also add 2-3 mint leaves in it if you want to have a flavour of mint in it.
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Monday 9 December 2013


For garlic sauce
15 cloves garlic or 2 tsp garlic paste
1 tbsp oil
2 tbsp tomato sauce
1 tbsp cornflour mixed with 3 tbsp water
a pinch of sugar

other ingredients:
150 gms cottage cheese
2 tbsp cornflour
2 tbsp all purpose flour (maida)
1 tbsp chick pea flour (besan) 
1/4 tsp pepper
4 tbsp water
salt to taste
oil for frying

  1. Peel and grind garlic cloves to make a smooth paste.
  2. Heat oil and fry the garlic for 2 minutes.
  3. Add water, tomato sauce,pepper,salt,sugar and soya sauce.
  4. Bring it to a boil and cook for two minutes.
  5. Add cornflour mixed with water stirring continuously and when the sauce become thick remove it from fire and keep a side.
  6. Cut cheese into cubes.
  7. Make a thick batter by mixing cornflour,all purpose flour,chickpea flour ,salt, pepper and water.
  8. Coat cheese cubes with the batter and deep fry them.
  9. Heat sauce and add the fried cheese cubes to the sauce and cook for 1-2 minutes.
  10. Garnish it with green onions and serve it hot with fried rice.
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For dough of the crust:
3 cups all purpose flour
1 cup water
1 tsp salt
1 tbsp white vinegar
1 cup vegetable shortening and 1/4 cup butter mixed together
1 egg yolk beaten Optional for the glaze)

For filling:
1 medium sized onion finely chopped
4 medium sized boiled potatoes 
1 tsp cumin seeds
1 pinch asafoetida (hing) 
1 tsp coriander powder
1 tsp sabzi masala or garam masala
1 deseeded green chili
2 tbsp chopped coriander leaves
1 tbsp oil
salt to taste

For the crust:
  1. Mix the salt in with 2 cups of flour in a mixing bowl. Make a hole in the center. Pour in water and vinegar. Mix lightly using your hands. Generously dust surface area. Knead until dough is firm and slightly sticky to make a soft dough. Roll the dough into a ball. Wrap it up in plastic wrap. Place the dough in refrigerator 30 minutes.
  2. Mix together shortening, butter and rest of the flour. (1 cup.) It will form a soft paste that is easy to spread.
  3. Spread the shortening mix generously.Take the chilled dough and roll it into a rectangle 1/4 inch thick. Leaving a one inch margin around the edge, spread the butter mix over 2/3 of the dough. Fold the dough into thirds like you were folding a letter, starting with the portion of dough with no butter. Refrigerate for 30 minutes to allow the dough to relax, and so the butter doesn't get displaced when rolling out again.
  4. Roll out the dough again to a rectangle which 3 times longer than large. Take one end of the dough and fold it two-thirds of the dough's length toward the other end. Now, take the other end and fold it the opposite way. You should now have three layers of dough. Refrigerate for 30 minutes. Roll out again, but move the rolling pin along the folded sides (i.e. turn the dough 90 degrees). Repeat process up to 5 times.
  5. Refrigerate dough overnight.
For the filling:
  1. Heat one and a half tablespoons of ghee in a kadai. Add cumin seeds and asafoetida. 
  2. When the cumin seeds begin to change colour, add chopped onions, salt and continue to saute.
  3.  When onions are lightly browned add  green chilies ,coriander powder and  sabzi msala . Mix and sauté for a minute,now add mashed boiled potatoes and cook for 5 minutes. 
  4.   Remove from heat. Set aside to cool. Add chopped coriander leaves to it and mix.

  1. Preheat oven at 400 F or 180 C. Place a pan of water on the bottom rack of the oven. 
  2. Roll the dough to about 1/2 inch thickness. Cut the dough into 2 1/2 inch rectangles. Place a tablespoonful of stuffing on one side of the dough. Fold and lightly press ends together. 
  3. Place the patties on a baking sheet or in a greased baking tray. Brush the tops and edges of the patties with egg yolk before placing in the oven if you want to have the shine on the surface of the patties. 
  4. Bake until golden brown, around 45 minutes.

  1. If you don't get vegetable shortening you can use vegetable ghee instead or you can use lard in place of mixture of vegetable shortening and butter.
  2. The filling can be replaced with any other filling of your choice.
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Sunday 8 December 2013


1/2 cup tomato puree
4-5 cloves of garlic finely chopped
1" long ginger ground to paste
1 carrot parboiled and cubed
8-10 french beans parboiled and chopped into 1" long pieces
4-5 flowerettes of cauliflower or broccoli parboiled
1/4 cup of zucchini cubed
1 small capsicum cut into cubes
2 small onions cut into cubes
4-5 mushrooms parboiled and sliced or cubed 
1/4 cup baby corn washed and parboiled (optional)
1/4 cup canned fruit (optional)
1/2 tsp white pepper
1/4 cup tomato ketchup
2-3 tbsp vinegar
2 tsp sugar
2 tsp soya sauce
2 tbsp cornflour
3 tbsp oil


  1. Heat oil in a pan.
  2. Stir fry chopped garlic, ginger paste,onions an cauliflower or broccoli for 2 minutes and then add all the other vegetables.
  3. Add salt and white pepper.
  4. Stir fry vegetables for 2 minutes
  5. Add tomato puree and one cup water.
  6. Add tomato ketchup, vinegar,sugar and soya sauce.
  7. Boil for 2 minutes and add cornflour mixed with 1 cup of water, stirring continuously for 3-5 minutes or till the corn flour is cooked.
  8. Add canned fruit.
  9. Serve hot with fried rice or steamed rice or with fried noodles in chop-suey. 


  1.  You can add or leave any vegetables as per availability of vegetables.

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Thursday 5 December 2013


1 cup red raddish thinly sliced
5-6 slices of orange pealed
1 spring onion for garnishing
1/4 tsp black salt or as per taste

For dressing:
1 tbsp olive oil
1 tsp lemon juice
1 tsp honey or powdered sugar
1/4 tsp black salt or as per taste


  1. Mix all the ingredients of salad in a bowl and garnish with spring onion.
  2. If you are using salad dressing then do not add black salt as the salt is in the dressing itself.
  3. To make the dressing shake or mix all the ingredients of dressing and pour it on the salad. 
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Sunday 1 December 2013


Preparation time: 5 minutes
Serves: 6-8


100 gm garlic cloves
25 dried red chillies
1 tbsp sugar
1 cup malt vinegar
2 tbsp vegetable oil
salt to taste

  1. Peel garlic cloves
  2. Soak red chillies in vinegar for one hour
  3. Now put all ingredients in a blender to make a smooth paste.
  4. The red hot chuttney is ready to serve with Momos.
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