Monday 29 September 2014

Okra and raw Mango kebab

Okra and raw mango kebab

  • 150gm Okra/ Bhindi/ Ladyfinger
  • 1 small grated raw mango
  • 2 Medium sized Boiled Potatoes
  • 1 Large Sized Onion
  • 1 tbsp. Green Coriander (Chopped)
  • 1 Green Chilli (Chopped)
  • 1 tsp. Coriander Powder
  • Salt to taste
  • 1/4 tsp. Red Chilli Powder
  • 1/2 tsp. Cumin Seeds
  • 1 tbsp. Mustard Oil
  • Some chopped cashews and almonds
  • Bread Crumbs
  • Vegetable Oil for Shallow Fry


The kebabs will be done in two steps, 1st is cooking okra and 2nd is making kebabs.

Step 1:
  • Wash and chop ladyfinger into very thin pieces.
  •  In a pan heat mustard oil on high flame and when oil is ready for cooking add cumin seeds on medium flame, when start crackle, add green chillies, onions and cook till soft.
  •  Add ladyfinger, cover it and cook till it is soft, add spices and grated mango and cook for 2-3 min. Keep aside and let it cool.

Step 2:

  • Mash the okra with hands and add mashed potatoes with green coriander and little bread crumbs. 
  • Combine all together, take small ball of this mixture stuff nuts in the centre and shape it . 
  • Toss into bread crumbs and shallow fry on non-stick pan.

You can use leftover ladyfinger veg for making these kebabs too, and Raw mango can be substituted with dry mango powder.

Sunday 28 September 2014

Vrat ki Thali

Sama ka Pulao, Singhare ki Kadhi, Sabudaane ki Kheer, Aloo wada

Ingredients for samo ka pulao:

  • 1/2 bowl Sama rice/Barnyard Millet
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 med size potato
  • Handful of peanuts
  • 1 chopped green chilly
  • Sendha namak/Rock salt as per taste
  • 1/2 tsp Black pepper powder


  • Soak rice in water for 15-20 minutes, rinse and discard water.
  • In a wok heat oil and add cumin seeds when the seeds start to splutter add chopped chillies,potato chunks,peanuts and saute for a minute or two.
  • Add salt, black pepper and 1 1/2 bowl water, let the water boil.
  • Add rice and let it cook for 10-15 min on med flame or till done.

Ingredients for Singhare ki kadhi:

  • Approx 250 ml Buttermilk
  • 3-4 tbsp Singhara flour/Water chestnut flour
  • 1 tbsp Oil
  • 1 tsp Cumin seeds
  • 1 Finely Chopped chilly
  • 1/2 tsp coriander powder
  • Sendha namak/Rock salt as per taste
  • 1 tsp black pepper


  •  Take buttermilk in a bowl, add singhara flour and whisk well, there should be no lumps.
  • Add Sendha namak,Pepper powder, coriander powder in the buttermilk and give everything a nice whisk.
  • Heat oil in a wok, add cumin seeds,chopped chillies and cook for a minute.
  • Pour buttermilk in the wok, simmer the flame and let it cook for 20-25 minutes, keep stirring  in between.

Ingredients for Sabudaana Kheer:

  • 1/4 bowl Sabudaana/Sago
  • 1 bowl Milk
  • 1/4 tsp cardamom powder
  • Sugar as desired
  • Dry fruit for garnishing


  • Soak sabudaana in 1 bowl water for at least 2 hours.Put in a sieve and rinse under  running water till all the starch is removed.
  • Boil milk in a a heavy bottom pan, add sugar, cardamom powder and cook on simmer till the sugar dissolves.
  • Add soaked sabudaana and cook on med flame till sabudaana becomes transparent. keep stirring in between.
  • Garnish with chopped dry fruits.

Ingredients for Aloo Wada:

  • 1 boiled potato
  • Sendha namak/Rock salt as per taste
  • Black pepper powder as per taste
  • 1 tsp finely chopped ginger
  • 1 chopped chilly
  • Handful of peanuts
  • 1 tbsp Sabudaana ( soaked in water for 2 hours)
  • Oil to fry


  • Mash potato, add all the ingredient except oil add shape them into wada
  • Heat oil in a deep bottom pan for frying, fry wada till golden brown .
  • Serve hot.

Saturday 27 September 2014

Donut ice cream sandwich

Who can resist the classic vanilla ice cream or  a donut. And here comes the twist ; DONUT ICE CREAM SANDWICH coated with lots of dark chocolate. Ignore the guilt this weekend, let's indulge.


For donuts:

  • All Purpose Flour / Maida - 1 1/2 cup
  • Yeast - 1 1/2 tsp
  • Warm Milk -1 /2 cup + more as needed
  • Powdered Sugar - 3/4 cup + 2 tbsp
  • Vanilla extract - 1tsp
  • Butter / Oil - 1 tbsp melted
  • Baking powder - 2tsp

  • Take yeast, 1tsp sugar and 1/4 cup of warm water in a bowl and let it sit for 5 mins till it foams up.
  • Now take milk, vanilla and melted butter or oil in a bowl and mix well.
  • Now take flour, powdered sugar, baking powder in a large mixing bowl and mix that well.
  • Pour in the yeast mixture and milk mixture in this and make a smooth dough.
  • Grease a large bowl with oil and transfer this dough into that, cover that with a plastic wrap and allow it to rest for 1 hour or till it doubles in size.
  • Now punch down the dough and roll it into thick circles.
  • Now using a large cutter and a small cutter cut out the donuts
  • Leave that to rest for 10 mins.
  • Now heat oil for deep frying on a medium heat.
  • Drop the doughnuts and fry them carefully till they turn golden on each side. This will take around 2 to 3 mins. Fry the dough holes as well.
  • Drain them in a paper towel

For glaze :
  • 150 gms sugar
  • 2-3 tbsp milk
  • vanilla extract

Method :
  • Cook this on medium flame till it becomes a thick glaze, dip donuts in the glaze.

For sandwich:
  • Donuts
  • Ice cream vanilla flavoured
  • Melted dark chocolate

Method :
  • Place a big scoop of ice cream on a donut, flatten it slightly and cover it with another donut or you can use single donut for this, carefully slice in half in the middle, on one half place a scoop of ice cream and cover with the other half and temporarily keep it in freezer.
  • Melt chocolate in a doble boiler.
  • Take out sandwich from freezer and coat with melted chocolate.
Your donut ice cream sandwich is ready :)

Happy Weekend!

Friday 26 September 2014

Besan wali Bharwan Mirch

  • Big Green Chillies 7-8
  • Chickpea flour/Besan 1/2 bowl
  • Nigella seeds 1/2 tsp
  • Fenugreek seeds 1/2 tsp
  • Fennel seeds 1 tsp
  • Yellow mustard seeds 1/2 tsp
  • Coriander powder 1/2 tsp
  • Red chilli powder 1/2 tsp ( optional)
  • Turmeric powder 1 tsp
  • Salt as per taste
  • A pinch of asafoetida
  • Dry mango powder 1 tbsp
  • Mustard oil 2 tbsp
  • Lemon juice 1 tbsp

  • Clean and wipe chillies.
  • Slit chilies lengthwise carefully so that the other end remains intact and deseed them.
  • Dry roast chick pea flour till it leaves raw smell and turns little red in colour.
  • Add nigella seeds, fenugreek seeds, fennel seeds, mustard seeds, coriander powder, red chilly powder, salt and asafoetida, dry mango powder to this flour and roast for 1-2 mins. 
  • Switch off the flame and let it cool. 
  • Stuff chillies with this mixture.
  • Heat oil in a wok,when the oil is hot enough put stuffed  chillies one by one.
  •  Lower the heat and give a gentle stir so that the oil is coated on all sides of chillies.
  • Cook on low flame without covering and stirring occasionally till the chillies get tender.
  • Add lemon juice and chillies are ready to serve

Tuesday 23 September 2014

Rose Chocolate Barks

Amazingly DELICIOUS Rose flavored white chocolate barks
These barks are so easy to make and gets ready in just no time with few ingredients required.

  • 2 bars white chocolate(Approximate weight 250 gms)
  • 2 tbsp rose syrup
  • Aluminium foil 
  • A skewer
  • A tray
  • Melt chocolate in a double boiler and spread on the dull side of aluminium foil.
  •  Pour rose syrup over the chocolate using a spoon.

  • Use a skewer/toothpick to make thin swirls of syrup around the chocolate. 

  • Keep chocolate in fridge for 20 mins or till it is hard.
  •  Crack into large pieces and enjoy rose flavoured chocolates.


Try making thin, fine swirls without leaving any syrup over the chocolate as it won't solidify resulting in sticky mess over the Chocolate barks.

Sunday 21 September 2014

Chole with Instant multigrain bhaturey

Instant Saat Dhaan/ Seven grain Bhatura

For Bhatura:

  • 1/2 cup wheat flour
  • 1/4 cup Ragi/Finger Millet flour
  • 1/4 cup Jowar/Sorghum flour
  • 1/4 cup Makki/Maize flour
  • 1/4 cup Bajra/Pearl Millet flour
  • 3 tbsp Besan/ Chickpea flour
  • 2 tbsp Soya flour
  • 2 boiled potatoes
  • 1/2 cup curd ( at room temperature)
  • 1/2 tsp baking soda
  • Eno 1 Sachet(Fruit Salt) 
  • Salt 1 tsp
  • Water

Mix flours in a bowl, add baking soda, salt, mashed potatoes, curd and mix well. 
Empty eno in a glass and add about 150 ml of water. 
Knead flour into a tight dough using this water, cover it with a wet cloth and keep 
aside for 30 mins.
Heat sufficient oil in a wok to fry bhaturas.
Take a lemon size ball from the dough, roll it little thick with the help of rolling pin 
and oil and make round bhaturas. 
When the oil is hot enough for frying gently drop bhatura in the wok, press it with the ladle when it comes up, pressing helps in puffing bhatura.
Fry the other side too.
When fried take out on an absorbent paper.
Serve hot.

For Chole:
  • 1/2 kg kabuli channa soaked overnight
  • 1 tea bag
  • 2 med onions ( puréed)
  • 5-6 cloves garlic
  • 1 inch piece garlic
  • 2 green chillies
  • 4 tomatoes puréed
  • 1/2 tsp cumin seeds
  • 2 cloves
  • 1/2 inch piece cinnamon
  • 1 big cardamom
  • 1 bay leaf
  • 1 tsp Degi mirch
  • 1 tsp coriander powder
  • 1 tbsp dry mango powder
  • 1 tsp channa masala
  • 1 tsp garam masala
  • Salt as per taste
  • Boil kabuli channa in pressure cooker till 4-5 whistles or done with a tea bag,discard tea bag after opening pressure cooker.
  • In a wok heat 2-3 tbsp oil,add cumin seeds, when the seeds start to splutter add bay leaf, cloves, cardamom,cinnamon and sauté for a minute. 
  • Add onion paste, ginger garlic paste, cook till it leaves the raw aroma and changes colour to golden brown. 
  • Add tomato puree, cook till oil leaves sides. 
  • Add degi mirch, coriander powder, salt, dry mango powder, salt and sauté for few mins. 
  • Add boiled channa along with 1 cup of water, let it cook on medium flame for 10-15 minutes. Switch off flame. 
  • Sprinkle garam masala and garnish with fresh coriander leaves

Serve Chole Bhature with pickle , sliced onions and lemon wedges.

Saturday 20 September 2014

Chinese Toffee Apple

Chinese toffee apple is a famous Chinese dessert. Crisp from outside and soft and juicy from inside makes it super delicious.


  • 2 big Apples
  • Oil for frying

For Batter :
  • 2 tbsp all purpose flour
  • 2 tbsp corn flour
  • Water 
For Syrup:
  • 1/4 cup oil
  • 1/4 cup sugar
  • 1/2 cup honey
  • Sesame seeds

Combine maida and cornflour with water to make a thick batter, keep aside for 15 mins.

 For Syrup:

In a non stick pan heat oil, add sugar. Cook on medium flame and keep stirring until the sugar dissolves and caramelize. Add honey and sesame seeds.

In a wok heat oil. Dip the wedges in batter and deep fry till they turn golden brown. Dip immediately in the warm syrup and then in the cold water.This will cause the syrup coating to harden so the fritters will be crisp and crackling on the outside surface like a toffee.

Serve immediately.

Friday 19 September 2014

Lauki musallam

Humble bottle gourd stuffed with the goodness of desiccated coconut, nuts and some other healthy ingredients making it Rich 'n' Royal!

Lauki Musallam

Ingredients :
  • 500 gms lauki
For Stuffing:
  • 50 gms peas
  • 1 boiled potato
  • Raisins Handful
  • Cashews Handful
  • Chopped green chillies (as per taste)
  • 1/2 Bunch coriander leaves
  • 1 tsp Cardamom powder 
  • Salt As per taste
  • 1/2 cup Mava/Khova 
  • 2 tbsp Desiccated coconut powder 
For Gravy:
  • 1 tbsp ghee
  • 1 tsp Ginger 
  • 4 Tomatoes pureed
  • Cashew paste (soak 15-20 cashews and grind into a thick paste)
  • 1/2 tsp cumin powder 
  • Salt as per taste
  • Red chilli powder as per taste
  • 1/2 tsp Turmeric powder 
  • 1/2 tsp Garam masala 
  • 2 tbsp Whisked curd 
  • 1/2 cup Water 
  • 3-4 tbsp Fresh Cream 
  • Few saffron strands

  • Peel skin of Lauki. Scoop the pulp and prick with fork and apply salt, set aside for 30 mins.

  • After 30 mins put this lauki to boiling water with pinch of turmeric and salt. Cover the lid and cook for 20-25 min or till lauki is half cooked.
  • Mix all the stuffing ingredients mentioned above and carefully stuff this in the half lauki.

  • Carefully cut into roundels and keep aside.

  • Heat ghee in a non stick pan, saute ginger for  a minute, then add tomato puree. 
  • Add cashew paste when tomatoes are half done and changes colour, keep stirring after you add cashew paste else it will stick to the bottom. 
  • Add cumin powder, chilli powder and turmeric powderto the gravy and cook for 5 mins. Next add whisked curd, water and garam masala and cook for another 5 mins.
  • Now add stuffed lauki into the gravy carefully (lauki should not be completely immersed in the gravy)

  • Cover the lid and cook for 5-7 mins on medium flame or till done. Add fresh cream and mix. Switch off flame.
  • Garnish with cashews and saffron strands.
  • Serve hot with Chapattis, rice or naan.

Thursday 18 September 2014

Besan wali Shimlamirch

This one is my family's favourite capsicum preparation. Easy to cook, and takes only few minutes to prepare.Capsicum itself is a very flavourful vegetable the combination of capsicum and aromatic chickpea flour makes it even more delicious.

Besan wali Shimlamirch (Capsicum with Chickpea flour)

  • 4 med sized capsicum
  • 1 bowl chickpea flour/ besan
  • A pinch hing
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • Salt and chilly powder as per taste
  • 1 tsp Coriander powder
  • 1/2 tsp Turmeric power
  • 1-2 tsp Dry mango powder
  • 1 tsp Garam masala
  • 1tbsp Lemon juice
  • 3-4 tbs Oil
  • sesame seeds to garnish


Wash capsicum and cut into small pieces.

Heat oil in a wok, add cumin and mustard seeds, when they start to splutter add pinch of hing and sliced capsicum add dry masala and cover the wok and cook on med flame for 5-7 mins. Don't over cook.we need little crunchy capsicum for this.

Dry roast besan. When it changes colour slightly take out of the pan.

Add roasted besan into capsicum add dry mango powder. Add 2 tbsp water cook for 5-7min.Sprinkle lemon juice,garnish with sesame seeds and serve hot

Wednesday 17 September 2014

Hare peeley moti ki tikki

Indulge in this lip smacking crunchy, cheesy tikki and enjoy the monsoons

Hare peeley moti (Pearl) ki tikki with a surprise inside 
  • Frozen peas( hare moti ) 1/2 bowl
  • Frozen corn ( peeley moti) 1/2 bowl
  • Boiled potato 1
  • Oats 1/4 bowl
  • Cardamom powder 1 tsp
  • Dry ginger powder 1/2 tsp
  • Degi mirch powder as per resistance
  • Garam masala 1/2tsp
  • Processed cheese 3/4 bowl
  • Salt as per taste
  • Black pepper as per taste 
Method :
  • Boil/ steam motis till soft. 
  • Coarsely grind them in a mixer or you can mash with hands too.
  • Add crushed boil potato and oats and mix well. 
  • Add all the mentioned ingredients except and black pepper and cheese. 
  • Mix well and divide into 4 equal portions. 
  • Stuff each portion with cheese sprinkle black pepper, make a ball and flatten it. 
  • Heat oil in a non stick pan.
  •  Shallow fry tikkis till brown and crisp. 
       Enjoy with hot cup of tea

Monday 15 September 2014

Motichoor Ladoo

Melt in mouth Motichoor ladoo is a famous Indian dessert. No occasion is complete without them.Motichoor ladoo is made up of very small and fine boondi. Moti means pearl and the laddo look like made of small beautiful pearls.

Boondi is made with a special ladle called perforated ladle or bundi jhar. I could not find that so had to compromise with a normal small perforated ladle.

  • 11/2 bowl chickpea flour/Besan
  • 1 tbsp semolina
  • 1/2 tbsp rice flour
  • Ghee for frying

For syrup:
  • 11/2 bowl sugar
  • 1 1/4 bowl water
  • 1 tbsp milk
  • few saffron strands
  • Few Cashews Almonds and Raisins
  • Cardamom powder
  • Few drops of rose water


In a pan add sugar and water and bring it to boil. As it boils scum will rise to the top. Sieve with a strainer. Boil syrup till it reaches one thread consistency.

In a bowl mix chickpea flour, semolina and rice flour, add water gradually. The batter should be smooth lump free and little thick consistency.

Heat Ghee in a kadhai/ wok.
Pour a tbsp of batter to the perforated ladle, keeping the ladle on the top of the oil.

Let the boondis fall into the oil.cook boondi on high flame till they are soft. We don't want crispy bundi for ladoo. Add boondi to the warm sugar syrup and mix well. Repeat the process for rest of the batter. Every time you pour batter, wash and dry the ladle.

Add few drops of rosewater and cardamom powder and dry fruit to the bundi, transfer to a mixer and pulse for few seconds (I forgot to take picture for this :( )

Take out, grease your palms with ghee and make ladoos.