Thursday 29 October 2015

Mac & Cheese Muffins

A fun way to eat your favourite and  irresistible mac & cheese with creamy bechamel sauce in an easy to make, individual serving muffins.

I have earlier shared one more version of mac n cheese in appe pan , click here for recipe.

Mac & cheese muffins
  • 100 gms cooked elbow macaroni
  • 1 tbsp whole wheat flour/ all purpose flour
  • 1 tbsp plus 1 tbsp butter 
  • 1 cups milk 
  • 1/2 cup plus 1/4 th cup shredded mozzarella 
  • 1/4 tsp crushed black pepper 
  • 1/2 tsp oregano 
  • 1/4 th cup sweet corn 
  • Salt to taste 
  • 1-2 tbsp. bread crumbs
Preparation time : 10-15 mins
Cooking time : 30 mins
Yields : 4-5 muffins

Directions :

  • In a heavy bottom pan heat butter, add flour and stir in milk to make a lump free sauce. 
  • Add salt, pepper and oregano, cook for 2-3 minutes till the sauce gets thick. 
  • Add cheese and cook over low heat till the cheese is melted. 
  • Stir in cooked macaroni , sweet corn and mix well.
  • Line a muffin tray and spoon 2-3 tbsp. of mac & cheese into the moulds. 
  • Sprinkle some grated cheese and some bread crumbs and 1/2 tsp butter over the top of each muffin.
  • Bake for 25-30 mins at 190 degree C in a pre- heated oven. 
  • Serve hot

Sunday 25 October 2015

Sindhi Dal Pakwan

Popular Sindhi breakfast recipe chana dal/gram dal served with pakwan/ crispy fried flat indian bread.

For Dal:

  • 1 cup chana dal/gram dal
  • Salt to taste
  • 1/4 tsp turmeric powder
  • 2-3 green chillies


  • Red chilli powder to taste
  • 1/4th tsp cumin powder
  • 1/4th tsp coriander powder
  • 1/4 tsp garam masala powder
  • 1 tbsp. tamarind pulp

For Pakwan

  • 1 cup all purpose flour
  • 1 tbsp. semolina
  • 1 tsp cumin seeds
  • 1/4 tsp black pepper powder
  • Salt to taste
  • Oil to fry

Preparation time: 30-40 mins
Cooking time: 30 mins
Yields: 3-4 servings

For Dal:

  • Pressure cook dal with salt, turmeric and green chillies for 3 -4 whistles or till dal is cooked,  dal should not be overcooked and mushy and consistency of dal should be thick.
  • Once the pressure is released open the lid of the cooker, sprinkle seasonings and 2 tbsp. hot oil over the dal.
  • Garnish with some fresh coriander leaves.

For Pakwan:
In a mixing bowl add all purpose flour, semolina, salt, black pepper, cumin seeds and a tbsp. of oil.
Knead this into semi soft dough using water.
Cover  dough with a muslin cloth and let it rest for 20-30 mins.
Divide the dough into 8-10 equal sized balls.
Roll the balls into puris/rotis and prick them with fork so it does not puff up while frying.
Deep fry on medium flame till golden and crisp.
Serve hot with dal and tamarind and coriander chutney.

Thursday 15 October 2015

Fig & flaxseed crackers

Munch your way to health...
Guilt free Figs and flaxseeds wholewheat crackers!


  • 1/4th cup plus 1/4th cup flaxseed
  • 1 1/2 cup wheat flour
  • 1/2 tsp baking powder
  • 1/4th tsp salt
  • 2 tbsp. powdered sugar
  • 3 tbsp. butter (at room temperature)
  • 1/4th cup finely chopped walnuts
  • 5-6 dried chopped figs
  • 1/2 cup milk (at room temperature)

Prep time: 10 mins
Resting time: 15- 20 mins
Baking time: 10-12 mins
Yields: 18-20 crackers
Kitchen equipments required : Oven, Grinder,2  Mixing bowls, Whisker, Aluminium foil/Parchment paper, Baking tray,Rolling pin, Knife/Cookie cutter/Pizza cutter

  • Grind 1/4th cup flax seeds to a fine powder using a grinder.
  • In a mixing bowl add, whole flax seeds, ground flaxseed, wheat flour, baking powder, salt, and mix together well.
  • In another bowl whisk together sugar and butter, now add the flour in this and mix well.
  • Fold in chopped walnuts and dried figs.
  • Using milk knead into semi stiff dough. Cover and let it rest for 15-20 minutes.
  • Sprinkle some flax seeds over the work top.
  • Divide the dough into equal sized balls. Take a dough ball and roll over the the sprinkled flax seed. 
  • Dust the work top with some flour and roll the dough ball into 1/8inch thickness using a rolling pin.
  • Cut into desired shapes and prick each cracker with a fork.
  • Preheat oven to190 degree C.
  • Line the baking tray with a aluminium foil and arrange the crackers leaving 2 inch space.
  • Bake the crackers for 10-12 minutes or until the edges begin to brown.
  • Allow them to cool on the rack completely before serving.
  • Serve them with your favourite dips, or tea
  • Store in an air tight container
Recipe adapted from

Tuesday 13 October 2015

Dhabba Style Dal Makhni

Hi readers!
I am posting here almost after 2 months. My health was in bad shape and I was completely on bland diet. Cooked this dhabba style dal makhnni last weekend for my family because I was bored of that boiled food, so this was kind of cheat meal for me :)


  • 1 cup whole black gram (sabut urad dal)
  • 1/4 cup kidney beans (rajma)
  • 10-12 cloves garlic crushed
  • 1 inch piece ginger chopped
  • salt to taste
  • 2 bay leaves
  • 1 black cardamom
  • 1/2 cinnamon stick

For gravy:

  • 2 medium size onions paste
  • 3 medium size tomatoes puree
  • 2-3 green chillies finely chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander powder
  • Kashmiri lal mirch( red chilli powder) as per taste
  • 1/2 tsp garam masala powder
  • 1/4 cup cream (optional)
  • 3 tbsp. cooking oil


  • Soak black gram and kidney beans in water overnight or at least 5-6 hours.
  • In a pressure cooker and add 4 cups of water along with salt, bay leaves, black cardamom, cinnamon stick crushed garlic and ginger and pressure cook for 8-10 whistles or till the dal is completely cooked.
  • Once the steam is released whisk the dal till almost mashed and keep aside.
  • In a heavy bottom sauce pan heat cooking oil, add cumin seeds, when they start to splutter add chopped green chilles and  onion paste and sauté on medium flame till the onions turn light brown.
  • Next add tomato puree and cook till it leaves oil, now add coriander powder, red chilli powder and boiled dal and cook over medium flame for 10-15 mins.
  • Now add cream and cook on low flame for 2-3 minutes more.
  • Switch off the flame,  add a dollop of butter and garnish with fresh coriander leaves.
  • Serve hot with rice, parathas or naan.