Saturday 27 September 2014

Preparation time: 10 minutes
Cooking time : 10 minutes
Serves: 3

3 Raw bananas
oil for frying
salt to taste
pepper powder to taste
chaat masala to taste


  1. Wash and peel the raw bananas.
  2. Heat oil in a kadahi.
  3. Using a mandoline slicer, carefully slice the banana directly into the kadahi.
  4. The slices should fall in the oil.
  5. Slice rest of the bananas in a similar way.
  6. When they become crisp remove the fried banana chips with slotted spoon and drain them out on a paper towel.
  7. Sprinkle salt pepper and chaat masala and bana chips are ready to be served.
  8. You can store these in an air tight container after they are cooled completely
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Wednesday 24 September 2014

Preparation time: 15 minutes
Cooking time : 0 minutes
Serves: 3

8-10 chibbers (mouse melons or mexican sour gherkin)
1 medium size onion roughly chopped
1-2 green chillies as per taste
salt as per taste
red chili flakes or red chili powder to sprinkle


  1. Peel and wash the mouse melons and check each one for bitterness.
  2. Now roughly chop them and put them in the mixer along with green chilies,onion and salt.
  3. When it is completely ground then take it out in a bowl and sprinkle some chilli powder or chili flakes on it.
  4. Serve it along pranthas.
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Sunday 21 September 2014


Preparation time: 15 minutes
Cooking time : 10 minutes

Serves: 3

dark cooking chocotate
white cooking chocotate
double boiler


  1. To make double boiler place a bowl on top of a pan of simmering water. The bowl should not touch the water, but it should create a seal with the bottom pan to trap the steam produced by the simmering water. The trapped steam keeps the top bowl going at just about 212F (100C), a far lower temperature than could be achieved by putting the bowl directly on that burner. Inside the top bowl, you can melt chocolate without worrying that it will stick and burn.. 
  2. Melt dark and white chocolates in different bowls in a double boiler or in a micro wave for that you keep the chocolate in a glass bowl and first set the temperature at high and microwave the chocolate for 1 minute then check and then again for 1/2 to 1 minute and check,and repeat the procedure till you get the rigth consistency, the time taken will depend on the quantity,brand and the temperature of the chocolate.

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Preparation time: 45 minutes
Cooking time : 30 minutes
Serves: 40-50

1 kg raw mangoes
4-5 tsp salt
1 kg sugar / jaggery
1 tbsp onion seeds (kalongi)
1 tbsp degi mirch
2 tbsp garam masala /sabzi masala
1 tsp turmeric(optional)
1/4 tsp sodium banzoate (preservative) (optional)

  1. Soak the raw mangoes in water for 15-20 minutes then clean them and make them dry with the help of a kitchen towel.
  2. Peel and grate the mangoes discard the stone (seed of mango) or  (guthli).
  3. Add salt and sugar and keep it in a glass jar in sun  for one or two days.It will release water.
  4. Now transfer it in a kadahi and cook it till most of the water evaporates or you reach the desired consistency.
  5. Now add rest of the ingredients except sodium banzoate and mix well. Cook further for 5-10 minutes. 
  6. Switch off the gas and keep it aside.
  7. When it is completely cool add sodium banzoate and mix well. 
  8. Fill it in a clean and dry jar and it is ready to be served along with parantha, puri or chapati.
  1. In case you are adding peservative then don't eat it for two- three days. After that you can use it.  
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Thursday 18 September 2014

Preparation time: 5 minutes
Cooking time : 30 minutes
Serves: 12

3/4 cup pure ghee
1 cup suji / rava (semolina)
1 cup sugar
3 cups water
1/4 tsp cardamom powder
chopped dry fruits for garnishing


  1. Heat ghee in a kadahi (wok).
  2. Add suji and roast the suji in ghee on low medium flame stirring continuously till it starts changing color.
  3. In the mean while on another burner heat water in a pan and add sugar to it and cook till the sugar dissolves completely.Then add cardamom powder and turn off the gas.
  4. Now add the hot sugar syrup to the roasted suji and tun the gas on full heat and keep on stirring till all the syrup is absorbed by the suji and the halwa starts to leave the sides of the kadahi.
  5. Switch off the gas and garnish Halwa with chopped dry fruits and serve hot.

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Monday 15 September 2014


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

8 bread slices
3-4 potatoes, boiled, peeled and mashed
1 tsp butter
1 onion, finely chopped
1-2 green chillies, finely chopped(de-seeded)
1/4 cup cottage cheese grated
2 tbsp coriander leaves, finely chopped
salt to taste
oil for deep frying


  1. Heat butter in a pan and add onions and green chillies,cook for a while and add potatoes,cottage cheese, coriander leaves, salt and mix well.Keep the mixture aside to get cool.
  2. Take some water in a bowl.
  3. Trim the edges of the bread slices, dip them in water and squeeze to drain all the water while maintaining the shape of the bread slice. 
  4. Place some potato mixture roll in the center of each slice, roll and seal the edges.
  5. Heat sufficient oil in a frying pan.
  6. Drain on absorbent paper and serve hot along with tomato ketchup or green chuttney.
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Saturday 13 September 2014

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

1 pack maggi masala flavour
4 slices of bread
1/2 cup finely chopped veges  (onion,carrot,capsicum,beans,peas etc) all mixed together
1 tsp olive oil
2 tsp butter
salt and pepper to taste

  1. Heat oil in a pan and stir fry all the vegetables in it for a minute add 1/4 tsp of salt and a pinch of black pepper.
  2. Now add water as per instructions on the pack then add maggi and the masala and boil till the maggi is cooked.
  3. Spread butter on both the sides of the bread slice and place some cooked maggi between two slices of bread then toast it on a griddle pan or in a patty maker.
  4. Cut it into halves and seve with tomato ketchup.  

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Monday 8 September 2014

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


1 cup basmati rice (chawal)
1/2 cup split moong dal
2 green chillies
1 onion chopped 
1/2" ginger chopped
coriander (dhania)
cumin seeds (jeera)
salt and garam masala to taste
1 tbsp +1 tbsp desi ghee for tempering
1/4 tsp degi mirch
1 tsp garam masala
salt to taste

Method :
  1. Heat 1 tbsp desi ghee in a pressure cooker, add jeera and then add finely chopped ginger,green chillies and onions .
  2. Stir them all till the onions become light brown in color.
  3. Now take rice & dal and wash them together.
  4. Add the rice & dal  mixture to the cooked onions masala along with 3 cups of water and salt to taste.
  5. After 1 whistle simmer the gas for ten minutes then, switch off the gas.
  6. Don't open it till the cooker itself releases the pressure.Then take it out in the serving bowl.
  7. In another vessel heat the remaining ghee and add degi mirch and garam masala powder and immediately pour this tempering over the khichdi and sprinkle chopped corriander leaves over it. 
  8. Now the khichadi is ready to be served.
  9. Serve the khichadi hot along with curd,papad lemon pickle etc.
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Sunday 7 September 2014


Preparation time: 20 minutes
Cooking time : 15 minutes
Serves: 8


For the crust:
1.5 cup all purpose flour/maida
1/2 cup butter/vegetable ghee/refined oil
salt to taste
oil for frying

For filling
1 tbsp olive oil
1 onion
1 carrot
1/2 cup cauliflower
1/2 capsicum
10-15 french beans
1/2 peas and corn kernels mixed together
1 tbsp pizza pasta sauce
1-2 tbsp processed cheese (mozzarella,cheddar,Parmesan, cream cheese or as per taste or availability)
1 tsp tomato ketchup (optional)
salt to taste
black pepper to taste
mixed herbs to sprinkle

Method :

  1. Rub flour with ghee or oil and mix salt.
  2. Make a tight dough using as much water as required.Keep aside for 10 minutes.
  3. In the mean time finely chop all vegetables accept peas and corn kernels.
  4. Heat oil in a pan and add onions and saute for a minutes then gradually add all the vegetables in order of their tenderness and cook them for 3-5 minutes or till they become tender but remain crunchy.
  5. Now add salt,pepper,pizza pasta sauce,tomato ketchup and processed cheese and mix well.Keep aside.
  6. Divide the dough in to 8 equal parts and roll them into chapatis one by one.
  7. Fill one tbsp filling in each chapati and seal the edges by pressing them with the help of a fork or simply pressing and cutting the extra dough with the help of a sharp knife . If required you can use water or a slurry of water and maida mixed together to seal the can also make the same in a gujiya maker.
  8. Now either brush them with oil and bake them in oven at 180 C for 15-20 minutes or till they become broun in color.
  9. Or deep fry them in hot oil.
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