Friday 29 August 2014

Preparation time: 15 minutes
Cooking time : 30 minutes
Serves: 8-10

1 cup Upma
1 tbsp south indian style onion tomato chuttney,ketchup or any dip of your choice


  1. With the help of your hands flatten the Upma on a clean polythene sheet.If requires use some oil on your hands or simply do it with wet hands.
  2. Make a rectangular sheet of 1 cm. height . 
  3. Now spread the dip of your choice all over the sheet and roll it in cylinder shape.
  4. Now cut 1" long pieces out of it and garnish with coriander leaf.
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Preparation time: 15 minutes
Cooking time : 15 minutes
Serves: 12

2 tsp oil+ 2 tsp oil(for tempering)
1/4 tsp asafoetida
2 tbsp chana dal (split bengal gram)
1 tsp urad dal (split black lentils)
2 whole dry kashmiri red chilli , broken into pieces
8 curry leaves (kadi patta)
1 onion finely chopped
1 cup finely chopped tomatoes
2 tsp finely chopped green chillies
1/4 turmeric powder (haldi)
salt to taste
1/2 tsp mustard seeds 

  1. Wash the dal and keep aside in a strainer.
  2. Heat the oil in a non-stick pan, add asafoetida, chana dal, urad dal, kashmiri red chilies and curry leaves and saute on a medium flame for 1 minute or till the dals turn light brown in colour.
  3. Add the green chilies and onions and saute on a medium flame for a minute.
  4. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  5. Add the turmeric powder,salt and mix well and cook on a medium flame for another 1 minute.
  6. Allow it to cool completely and blend it in a mixer till smooth. Pour out in a bowl and keep aside.
  7. Heat the oil in a small pan and add the mustard seeds.
  8. When the seeds crackle, remove from the flame and pour on the chutney and mix well.
  9. Serve immediately or store in an air-tight container in the refrigerator with idlis/ dosas/ uttapas.
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Friday 22 August 2014

Preparation time: 20 minutes
Cooking time : 10 minutes
Serves: 8

8 big golgappa puris / ready made golgappe/canape cups
4 bhalle
1 cup curd
2  boiled potato diced
4 papdis
2 tbsp moong sprouts or boiled black chick peas or both
4 tbsp tamarind chuttney
2 tbsp green dhania chuttney
2 tbsp pomegranate seeds
1 tsp ginger julians
1 tsp beetroot julians
2 tbsp barik sev
salt to taste
red chili powder to taste
chaat masala to taste
roasted cumin powder to taste

  1. Break the golgappas from the center from the side which is thin to put the ingredients into it.
  2. Keep it on a plate and put 2-3 potatoes cubes, some sprouted moong or boiled black chick peas, 1/2 bhalla (soak it in water and then squeeze) , some crushed papadis, curd,  roasted cumin powder, chaat masala, red chili powder, tamarind chutney,green dhaniya chutney,2-3 ginger julians,2-3 beetroot julians, sev bhujiya, pomegranate seeds, coriander leaves.
  3. Put these ingredients in the same given sequence in rest of the golgappas as well and serve immediately .
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Wednesday 20 August 2014

Preparation time: 15 minutes
Cooking time : 0 minutes
Serves: 2

2 cups watermelon (tarbuj) cubes
1 cup guava juice or simply 2 tbsp sugar syrup (optional)
2 tsp lemon juice
1/2 tsp salt or to taste
black pepper powder or chaat masala to taste (optional)
16 ice-cubes

  1. Combine all the ingredients, except ice cubes, in a mixer and blend into a smooth juice.
  2. Strain juice with the help of a strainer and keep aside.
  3. In each glass place 4 ice-cubes and pour equal quantity of the juice.
  4. Serve immediately.
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Sunday 17 August 2014

Preparation time: 15 minutes
Cooking time : 5 minutes
Serves: 12-15


1 cup Dry coriander seeds powder (Sabut sookha dhaniya powder)
1 cup Desiccated coconut  (nariyal boorada )
1 cup Sugar powdered (boora sugar) or as per taste
2 tbsp Desi ghee

  1. Take a kadhai and heat desi ghee and roast dhaniya powder on slow flame, stirring continuously in order to avoid burning 
  2. Roast it for 4-5 minutes so that you can smell the aroma of roasted dhania. 
  3. Turn off flame and let dhaniya cool for few minutes.
  4. Place kadhai on slow flame and add desiccated coconut and boora sugar and mix it well. Turn off flame and leave prasad till it cools down. 
  1. If you like you can add some chopped dry fruits of your choice in it.
  2. You can make this with seeds of dhania as well in that case dry roast dhania seeds and then grind it then add ghee,desiccated coconut and sugar and mix well.

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Friday 15 August 2014


Preparation time: 15 minutes
Cooking time : 30-40 minutes
Serves: 6

4 cups+ 1/2 cup full cream milk
3 tsp cornflour
3 tbsp milk powder
6 tsp sugar or as per taste
20 almonds
1/2 tsp cardamom (elaichi) powder

  1. Soak almonds in 1/2 cup water for an hour and peel them.Make a fine paste using a tbsp. of milk.Keep aside.
  2. Boil 4 cups milk in a pan and reduce it to half.
  3. Combine  rest of the milk with rest of the ingredients i.e. milk powder, cornflour, badam paste and sugar and mix it with boiling milk stirring continuously and bring to a boil. Add acrdamom powder.
  4. Simmer for 10 minutes or untill the mixture thickens stirring continuously. Cool completely.
  5. Pour into kulfi moulds and freeze for 4-5 hours or till firm.
  6. To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a fork, in the centre of the kulfi and pulling it out.
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Wednesday 13 August 2014

Preparation time: 15 minutes
Cooking time : 45 minutes
Serves: 6

2 scoops Kulfi or vanila ice cream
2 tsp Rohafza
1 tbsp crushed ice
1 tsp Tukmaria seeds or Sabja seeds
1 tbsp rabri
2 tbsp falooda

  1. Take a glass of your choice and add all in below given sequence.
  2. First of all, pour in Rohafza in the glass.
2 tbsp Falooda
1 tsp Sabja seeds soaked in half cup water for an hour.
1 tbsp. crushed ice
1 tbsp Rabri.
2 scoops of Kulfi or Vanilla ice-cream.
     3.Garnish with mint leaves and cherry  and serve immediately.

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Monday 11 August 2014


Preparation time: 15 minutes
Cooking time : 45 minutes
Serves: 6
1 ltr.+ 1/2 cup full cream milk
2 tbsp milk powder
2 tsp cornflour
2 tbsp sugar or as per taste

  1. Boil 1 ltr. full cream milk and cook it on a medium flame stirring continuously. Cook the milk until it is reduced to half.
  2. Now dissolve milk powder and cornflour in 1/2 cup of milk (there shouldn't be any lumps).
  3. Pour the above mixture in the boiling milk and cook further for 2-3 minutes stirring continuously.
  4. Add sugar and cook further for 2 more minutes. 

  1. You can also make instant rabri by adding 250 gms khoya in 1 cup milk and cook it till you get thick rabri.
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Preparation time: 15 minutes
Cooking time : 20 minutes
Serves: 6

1 cup corn flour or aararot
1 tray ice cubes

  1. Take 1 cup corn flour or aararot and 2.5 cups of water and mix them well till the batter gets smooth (there shouldn't be any lumps in the batter).
  2. Cook this mixture on a medium flame stirring continuously till it gets tranparent and thick.
  3. Put this hot mixture into Seva maker with the help of a spoon.
  4. Take a bowl filled with water and ice cubes and press the seva maker over the ice water filled bowl. Let the seva strings drop directly into the bowl and leave like that it for one hour to settle down.
  5. Now change the water and keep the falooda in the fridge.

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Saturday 9 August 2014

Preparation time: 15 minutes
Cooking time : 20 minutes
Serves: 6

1 small green pumpkin/kaddu weighing 1 kg approx.
1 onion sliced  if not making during fasting
1 or 2 green chilies as per taste
1/2" ginger finely chopped
1/2 tsp mustard seeds (rai)
1/4 tsp fenugreek seeds/methi seeds
1 tsp cumin seeds/jeera
1/2 tsp red chili powder/lal mirch powder
1/2 tsp turmeric powder/haldi
1/2 tsp sabzi masala powder/garam masala
1 tsp dry mango powder (amchur) or juice of one lemon
1 tbsp sugar or crushed jaggery
2 tbsp oil
rock salt/sendha namak or common salt as per taste if not making during fasting

  1. Wash the pumpkin.  and chop it into 3/4" cubes.
  2. Heat oil in a kadahi and add the fenugreek seeds,rai and cumin seeds and fry for a minute on a low flame.
  3. Now add onion,ginger and green chilies and cook for 2-3 minutes.
  4. Add the chopped pumpkin,salt and turmeric powder and cook under lid on low flame stirring occasionally till the pumpkin becomes soft.If required you can add a little water during the above process.
  5. Now add  all the dry spices and mix well.
  6. Add the sugar or jaggery and cook the sabzi till, the water left by sugar evaporates by cooking it without lid.
  7. Garnish with coriander leaves and serve hot along with crispy puries or soft puries.
  1. If you are using lemon juice in place of amchoor powder then add the same after switching off the gas because the lemon juice becomes bitter in taste if you cook it.
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Friday 8 August 2014

Preparation time: 15 minutes
Cooking time : 0 minutes
Serves: 6

2 cups watermelon (tarbuj) balls
1 tbsp honey
1 tsp lemon juice
1/2 tsp ginger (adrak) juice
1/4 tsp pepper powder
salt to taste
mint sprig

  1. Scoop out the watermelon balls.
  2. Make a dressing mixing honey,lemon juice,ginger juice,pepper and salt and mix well and keep aside.
  3. Arrange all the balls in a bowl in such a way that they do not get mashed.
  4. Pour the dressing evenly over the bowl.
  5. Put in the refrigerator.
  6. Serve cold, garnished with a sprig of mint.
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Tuesday 5 August 2014


Preparation time: 15 minutes
Cooking time : 20 minutes
Serves: 6

2 packs maggi masala noodles
1 onion sliced
1/2 cup sliced bell peppers (red,green,yellow) all or any as per availability and taste
1/2 carrot shreaded
2 cups cabbage shredded
1-2 tbsp olive oil
salt to taste
pepper to taste
1 tsp white vinegar


  1. Boil maggi masala noodles as per instructions on the pack and keep aside. 
  2. Heat oil in another pan and stir onions,carrot and bell peppers for one to two minutes or till they become crunchy.
  3. Now add cabbage and stir further for a while and add salt, pepper and white vinegar.
  4. Mix well with maggi noodles and serve.
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Monday 4 August 2014


Preparation time: 15 minutes
Cooking time : 0 minutes
Serves: 12

1 cups chopped mint leaves (phudina)
1 tbsp chopped coriander (dhania)
2" piece ginger
4 to 5 green chillies
1 tsp roasted cumin seeds powder / jeera powder
1/2 cup sugar or as per taste
1 1/2 tsp black salt
a pinch of hing
juice of two lemons/1/4 cup tamarind pulp
bottled soda water
salt to taste

Method :
  1. Combine tamarind pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
  2. Transfer the paste into a large bowl and combine with black salt and salt and mix well.
  3. Add chilled soda water and ice cubes.
  4. Add boondi.
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