Friday, July 29, 2011

Chocolate Walnut Cake

Cakes are a all time favourite of all people whether 7yr old or 70yr old. The recipe I am posting today is my all time favourite cake with lots of chocolate and walnut. Both have their own health benefits. This cake tastes best with hot coffee in the morning or at tea time. Chocolate is a favourite cake flavouring in Italy and it is complemented by nuts such as Almonds, Walnuts, hazelnuts, raisins, and so on.
I make this cake without Rum, you can add Rum to get that extra flavour.

Chocolate Walnut Cake

200gms Butter (Amul or unsalted Butter)
200gms Sugar (Powdered)
4 Eggs
200gms Flour (Maida)
1tbsp Baking Powder
1/4 cup Milk
1tbsp Cocoa Powder
1/2 cup Walnuts (Crushed)
1 tbsp Cherries (Optional)
1tsp Chocolate Essence

2tbsp Chocolate Sauce
,Some Cherries
Some Walnuts


  • Preheat the oven for 20 minutes at 180degree Celsius.
  • Grease the mould with butter or oil.
  • Place Butter Paper on the bottom of the mould in the shape of the mould.
  • Sieve the flour and cocoa powder. Add in Baking Powder in it. Keep it aside.
  • Take out the butter and eggs from the refrigerator 1 hour in before you start baking the cake as it should be at room temperature.
  • Take a vessel, Cream Butter and Sugar together till it turns soft.
  • Mix them well for max. 20 minutes till the mixture is light and creamy.
  • Gradually add in eggs one at a time so that the mixture does not cuddle.
  • Finally fold in Maida slowly. 
  • Add in walnuts and milk and Essence.
  • Fold it again properly.
  • Pour the mixture  into the greased mould.
Before Going into the oven

  • Place it in the pre-heated oven. Let it bake at 180degres for 35 minutes.
  • De mould when it cools down.
  • Then spread one layer of chocolate sauce over the surface of the cake.
  • In between put the walnuts and cherries.

  • If the batter starts cuddling when adding eggs, add in little maida. Cuddling will get over.
  • Mix the cake batter with hands. This will make the cake more soft.
  • The more you mix it the more softer the cake is.

Safed matar ki tiki (U.P style aloo tiki chaat)

While writing this famous chaat of U.P my mind is humming this very famous song of Govinda movie "U.P wala thumka lagana). U.P is supposed to be one famous place for chaats, such thumka wala songs. Its the original place from where most of the chaats originated and now is eaten all over south Asia. Its really fun to eat such irresistible delicacies on the streets of your city. This is one particular recipe which I just love and its really famous in Faizabad in the name of "Mahavir ki tikki".
Safed matar ki tiki U.P style
4 medium sized Potato
11/2 tbsp aararot
Salt to Taste
Fresh Coriander

For the Filling:
1 katori safed matar (white peas)
3 green chillies
1 tsp Ginger Minced
Salt to taste
1tsp Cumin Seeds
1tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Red Chilly Powder
1tsp Mango Powder (amchur)
2tbsp Ghee for cooking the safed matar

  • Soak the white peas (safed matar) overnight. or for 6-7 hours maximum before cooking it.
  • Pressure cook the matar for 20 minutes in 2 cups of water and salt.
  • After 20 minutes remove the matar from the cooker.
  • Heat ghee in kadahi, add in cumin seeds. When it stops cluttering add in Green Chilies and Ginger.
  • Then add in the boiled matar in the kadahi.
  • Add in coriander and all the masalas. (Cumin Powder+Coriander Powder+ Red Chilly Powder + Mango Powder).
  • Mix all this well. Let it cook for a while till the matar is properly roasted. (bhun jaye ache se)
  • In the meanwhile mash the potatoes. Add in salt +coriander + aararot in it.
  • Mix all this well. Keep it aside.
  • Check the matar. All the water should be absorbed and the matar should be cooked properly.
  • Adjust seasonings. it has to be spicy.
Roasted Safed Matar

To make the tikki:
  • By this time matar shud also be cooked. Keep it aside so that it cools down.
  • Now divide the potatoes into round shaped tikis (patties).
  • In between of each of the patty, add a portion (11/2 tbsp safed matar ).
  • Make it in a round shape and then flatten it.
Flatten Tikki

  • Heat ghee in a pan, just enough to fry the patty.Put the patty in it.
  • You can even use refined oil.
Frying the tikki

For Serving:
  • You can have these tikkis with bread or bun.
  • You can have it like a chaat:
  1. Curd mixed with sugar
  2. Tamarind chutney
  3. Finely chopped onions
  4. Fresh Coriander
  5. Mint Chutney
  6. Mix of masalas (garam masala+ red chilly powder + cumin powder+ coriander powder + mango powder)
How to serve:
Tikki served with mint and tamraind chutney 
  • Cut the tikki from between, into 2 halves.
  • Top it with Chopped Onions, Curd, Tamarind and Mint Chutney and the Mixed Masalas. 
  • Serve hot.
  • Those who dont like curd can eat with both the Chutney, Chopped Onions and some Lime Juice.

Wednesday, July 27, 2011

Vegetable Pulao

Rice is the staple of food of my family. So I just try making it in lot many varieties and flavours to relish it everyday. Vegetable Pulao is a blend of all vegetables and spices mixed together with long-grained Basmati  Rice.
Its gud as all the vegetables are consumed at one time which makes it really healthy.
Vegtable Pulao

1 cup Basmati Rice
1 medium sized Onion (Julienned)
1 medium sized Tomato (Paste)
1 medium sized Potato (Boiled and Cubed)
1/2 cup Cauliflower Florets
1/2 cup Carrot (cut into round shape)
1/2 cup Green Peas (boiled)
1tsp Ginger Paste
Fresh Coriander
1tsp Cumin Seeds
2 Whole Red Chilies
2 Black Cardamom
2tbsp Ghee Or Butter what you like
Salt to taste
1tsp Red Chilly Powder

  • Soak rice in water for 1 hour.
  • In the meanwhile, chop all the vegetables as mentioned: Onions julienned, Cauliflower florets, Carrots cut into round shape, Potatoes cubed.
  • Boil all the vegetables (green peas + cauliflower + carrot) in a vessel with 3 cups of water. (par boiled)
Image 1

  • Heat ghee in kadahi, add in cumin seeds+ whole red chillies + black cardamom.
  • When it stops cluttering add in onions.
  • When the onions turn Brown in color add in the tomato+ ginger + green chilly paste into it.
Image 2

  • Add in salt so that the cooking process increases.
  • Let it cook on low flame till it starts leaving ghee.
  • Then add in all the boiled vegetables in it. Mix them all well
  • Add in Red chilly powder. Adjust salt.
  • Then add in 3 cups of water or as required.
  • When the water starts boiling add in rice.
  • Mix it well. Top it with coriander.
  • Close the lid let the rice cook on low flame.
  • Keep checking from time to time so tat it does not start to stick at the bottom.
  • If required add in more water.
  • Serve hot with raita and pickle.
You can even make this in cooker in that case boiling vegetables before is not required.
You just need to fry the onions and tomatoes in ghee. cook them then add in vegetables, rice and water.
In 2 whistles the pulao will be ready.
Garnish it with Coriander 

    Tuesday, July 26, 2011

    Punjabi Dum Aaloo

    Potatoes one of the most important ingredient in almost every household. One loves it in all forms and in any time of the day. It can be made into delicious appetizer, snack and the same can be used in a sumptuous meal. Today I am posting  Punjabi Dum Aaloo which is made by giving dum to the loved by all vegetable.

    4 medium sized Potato (boiled)
    3 medium sized Onion (finely chopped)
    4 medium sized Tomato (pureed)
    2 Green Chillies
    1tbsp Ginger Garlic Paste
    2tbsp Curd
    1tsp Cumin Seeds
    2 Whole Cardamom
    2 Whole Red Chiilies
    1 tbsp Cumin Powder
    1tbsp Coriander Powder
    1tsp Garam Masala Powder
    1tsp Turmeric Powder
    Salt to taste
    1tbsp Kasturi Methi
    Fresh Coriander
    2tsp oil
    Fresh Cream

    • Peel the potatoes, cut them into big cubes. 
    • Prick them with a fork. Sprinkle some salt over it.  Keep it aside.
    • Heat oil in a kadahi, add in Cumin Seeds + Whole Black Cardamom + Whole Red Chillies.
    • When it stops cluttering add in the finely chopped onions in them.
    • Now add in the green chillies and the ginger garlic paste. 
    • Let this cook for a while on low flame until the onions turn brown in colour.
    • Then add in the Tomato Puree.
    • Add in salt + Turmeric Powder + Cumin Powder + Coriander Powder + Garam Masala Powder.
    • Mix all this well.
    • Let the gravy cook for another 20 minutes or so until it leaves oil.
    • Then add in the kasturi methi and curd in the Gravy.
    • Mix all this well.
    • Close the lid of the kadahi. Let it simmer on low heat.
    • Add in the cubed potatoes, stir it.
    • Top it with cream and fresh coriander leaves.
    • Adjust seasonings.
    To give the dum:

    • Use a Double Boiler.
    • Take a large vessel. pour 5 cups of water in it.
    • Now put the aaloo alongwith the gravy in a pan that can come over the vessel.
    • Put the vessel on the flame so that the water starts boiling.
    • Lower the flame. Place the pan in which the aaloo and the Garvy is there in the vessel.
    • Cover the lid. Seal the lid with a wheat flour dough like you putting a tape.
    • Let this cook unless the dough starts cooking.
    • This will take 30 minutes maximum or less.
    • Dum aalo Punjabi is ready.
    • Serve hot with tandoori roti or naan.

    Monday, July 25, 2011

    Veg aaloo -chane tikki Burger!!!

    I always go to KFC to have my favourite Veg Snacker. They serve this awesome burger. So i just tried to make the similar one at home. To get the same crispiness i used crushed cornflakes to coat my tikki. I hope my readers will love making this one at home.
    Veg Burger

    For the Tikki (Patty)
    4 medium sized Boiled Potatoes
    1/2 cup Boiled Kale Chane
    2 Green Chilies
    2 Bread Slices (Crumbs)
    Salt to taste
    1tsp Red Chilly Powder
    1tsp Cumin Powder
    1 tsp Chilly Flakes
    1 tsp Oregano
    1tbsp Cornflour or aararot
    Fresh Coriander
    Crushed Cornflakes for coating
    Oil for Frying

    For Burger:
    4 Buns (or as per you requirement)
    5-6 Cucumber Slices
    3-4 Cabbage Slices
    4 tbsp Coleslaw Salad (refer to the recipe on coleslaw salad)
    2 tbsp Butter

    For the Tikki:
    • Peel the potatoes, take a bowl mash them in it.
    • Now add in the bread crumbs + kale chane + salt + green chilies+ cumin powder + red chilly powder+chilly flakes+oregano +coriander+ cornflour or aararot.
    • Mix all this well.
    • Now divide the mixture into balls, and give them a shape of round flat tikki.
    • Heat oil in a pan, coat the round flat tikki with crushed cornflakes on both sides.
    • Fry this on medium heat from both sides.
    • Remove it on a tissue paper to remove excess oil.

    For the Burger:
    • Cut the buns from between, in 2 equal halves.
    • Heat butter in pan, roast the buns in it.
    • Then on the lower part of the bun, place the cabbage leave, on top of it place 2 slice of cucumber.
    • Now on it place the tikki.
    • Top it with coleslaw salad.
    • Put the other part of bun over it.
    • Repeat the same with the remaining buns.
    • Serve hot.
    Veg Burger served with French Fries!!

    Friday, July 22, 2011

    Coleslaw Salad (Veg)

    Coleslaw is a quintessential salad of every American Picnic. This salad is made up with mayonnaise and shredded cabbage. You can add as many vegetables you want. A very simple and a tasty salad. With this salad you can make sandwiches, use it as a topping in burgers. As you Like It.

    1 cup Cabbage (Shredded or Finely Chopped)
    1/2 cup Carrot (Grated)
    1/2 cup Capsicum (Finely Chopped)
    1/2 cup onion (Finely Chopped) (Optional)
    2 tbsp Mayonnaise
    2 tbsp Cheese (Grated)
    1 tbsp Fresh Cream
    1 tsp Lime Juice
    Salt to taste
    Black Pepper Powder
    1 tsp Oregano
    1 tsp Basil


    • Cut all the vegetables as mentioned (cabbage-finely chopped OR Shredded, capsicum-fienly chopped, carrot-grated, onions-finely chopped) (Image 1)
    image 1

    • Now take a bowl, add in the chopp[ed vegetables.
    • add in mayonnaise, grated cheese, cream.
    • mix all this well.
    • then add all the seasonings, salt+pepper +basil+oregano +lime juice.
    • mix all this well.
    • serve chilled.

    Thursday, July 21, 2011

    Bottlegourd Raita (Lauki ka Raita)

    This refreshing Raita tastes awesome and is really healthy. People who don't like to eat lauki ki sabzi can have this green vegetables in the form of Raita.

    250gms Yogurt
    1/2 cup Lauki (Grated and Boiled)
    Salt to taste
    1tsp Cumin Powder
    1tsp Red Chilly Powder
    1tsp Black Salt
    1tsp Black Pepper Powder
    1 cup Water
     (in total)

    • Peel the Lauki.
    • Grate it.
    • Now take a pan, add in grated lauki and 1/2 cup water in it.
    • Let it boil.
    • After 8 minutes remove lauki from water and keep it aside to cool down.
    Grated and Boiled Lauki

    • After 10 minutes when lauki is cooled down take a bowl.
    • Add in yogurt + salt + black salt + cumin powder + red chilly powder + black pepper powder.
    • Whisk all this well.
    • Add little water if you think that the consistency is too thick.
    • Add in the boiled grated lauki.
    • Mix it.
    • Serve chilled.

    Paneer Tikka Masala

    Paneer is the best thing that you can have if you don't make chicken at home that often. But for this you must know different varieties to break that monotony. So I tried this Paneer Tikka Masala with Gravy.

    Paneer Tikka Masala
    For the gravy:
    3 medium sized Onion
    3 medium sized Tomatoes (Pureed)
    2 Green Chilies
    1 tbsp Ginger Garlic Paste
    1tsp Cumin Seeds
    2 Whole Red Chilies
    2tbsp Oil
    Water for the Consistency

    For the Paneer Tikka Effect
    250gms Paneer (Square shaped Cubed Paneer Pieces)
    1/2 cup Onion (Cubed)
    1/2 cup Capsicum (Cubed)
    1/2 cup Tomato (Cubed)
    21/2 tbsp Yogurt
    Salt to Taste
    1tsp Turmeric Powder
    1tsp Cumin Powder
    1tsp Coriander Powder
    1tsp Red Chilly Powder
    1tsp Garam Masala Powder
    1tbsp Crushed Kastoori Methi
    1 tbsp ghee

    For the Gravy:
    • Make a paste of the onion + green chillies.
    • Puree the tomato. (refer to the recipe of tomato Puree)
    • Heat oil in a kadahi, add in cumin seeds + whole red chillies.
    • Then add in the onion paste + ginger & garlic paste.
    • Mix well. Let it cook till onions turn brown in color.
    • Then add in the pureed tomatoes. Let this cook for 20 minutes.
    In the meanwhile:
    For Marination:
    • Cube the Onions, Capsicum, Tomatoes and Paneer. (Refer to the above image 1)

    Image 1
    • Take a bowl, add in yogurt whisk it well.
    • Then add in Salt + Turmeric Powder+ Cumin Powder + Coriander Powder + Red Chilly Powder + Kastoori Methi + Garam Masala Powder.
    • Mix all this well add little water so that the consistency is slightly thinned. 
    • (Don't forget to stir the onion and tomato paste that is cooking on the gas)
    • Then add in the cubed onions, tomatoes, capsicum, and paneer in the yoghurt.
    • Let this marinate for 15 minutes. (as seen in the image2)
    Image 2 

    • Now the onion and tomato paste must be cooked. Keep it aside.
    • After this take a pan, add in ghee.
    • Then add in the marinated mixture in it. Let this cook for 10 minutes.
    • After this add in the cooked marinated mixture in the onion tomato gravy.
    • Add in enough water to get the right consistency.
    • Cover the lid of the kadahi and let the paneer cook for 10 minutes.
    • Add in cream. Mix
    Serve hot with homemade phulkas or tandoori roti or naan.

    Hot Phulkas served with Paneer Tikka Masala

    Tuesday, July 19, 2011


    If you like binging on Papdi  then you must know how to make this snack at home, and yes in case you don't have time to make Papdis you can buy them from mithaiwala shops. Its simple to make but little time consuming. It took me around 2-3 hours to make this.
    This crunchy snack tastes awesome when you have it with tea and is equally tasty when you use it in making Papdi Chaat, Masala Puri, Bhel Puri.

    500gms Maida
    1 tsp Aijwan
    Salt to Taste
    3 tbsp Ghee (for moan)
    Water to Knead
    Oil for Frying

    • Take a wide vessel, (parat), add in maida + salt + aijwain + ghee.
    • Knead all these ingredients in a medium soft dough with water.
    • Now take fistful of dough. 
    • On a plane surface of the kitchen roll this dough into a big size roti.
    • Then take round shape cutter it can be glass or a small katori.

    Image 1
    • Do as shown in the image above. (Image 1)
    • Take a knife or a fork or a tooth pick and  prick each papdi so that the papdi does not puff while frying.
    • Then heat oil in a kadhai for frying the papdis.
    • The kadhai should be slightly hot on low or medium heat.
    Image 2

    • Fry the papdis till it turns in golden colour. (Image2)
    • Repeat the same with remaining dough.
    • When it cools down you can store these papdis in air-tight container as use as and when required

    Friday, July 15, 2011

    Kale Chane ke Pulao

    Kale Chane (Bengal Gram ) is one of the most nutritious and rich in protein beans. Its often told by the elders having the rassa (water in which it is cooked)of this kale chane frees you from cold. It is also related to Navrataris when on the last day kale chane is used as a parshad to offer the Holy Goddess.
    I make this in lot of varieties like rassewale, dry chane,. today I am posting Pulao made of Kale chane.

    1/2 cup Kale chane
    11/2 cup Basmati Rice
    2 medium sized Onion (Julienned, keep some for garnishing and remaining use in cooking)
    2 medium sized Tomato
    2 Green Chilies
    1 tbsp Ginger Garlic Paste
    Fresh Coriander Leaves
    Salt to Taste
    1tbsp Cumin Powder
    1tsp Red Chilly Powder
    1tsp Coriander Powder
    1tsp Garam Masala Powder
    3 cups of Water


    • Soak the kala chana overnight.
    • Then in the morning pressure cook the chanas for 25 minutes so that they get tender.
    • Soak the rice for 1 hour before cooking the rice.
    • Chop the onions in juliennes.
    • Make the paste of the tomato + green chilies.
    • Heat 2 tbsp of ghee in a kadhai, add in cumin seeds and whole red chilies.
    • When it stops cluttering, add in the julienned onions + ginger garlics paste.
    • Let this cook for a while till the onions are cooked and turns pink.
    • After the onions are cooked add in the tomato  paste.
    • Add in the cumin powder + coriander powder + red chilly powder + salt.
    • Let this cook for 15-20 minutes till it starts leaving oil.
    • Then add fresh coriander leaves,
    • Add in the cooked channa.
    • Let this cook simmer with the made masala for 10 minutes. (cover the lid)
    • After 10 minutes add in 3 cups of water.
    • Let the water boil and then add in the soaked rice.
    • Cover the lid. let it the rice cook for 10-12 minutes. (keep checking if required add more water.)
    • Garnish with green chutney and some chopped onions.
    • Serve hot with raita
    U can also cook this ice in a pressure cooker.
    I generally use kadahi.

    Thursday, July 14, 2011

    Mix Veg Raita

    In summers you just want to have curd along with your meals be it a cold and refreshing lassi or Raita. Everyday you just need a new variety to get rid of monotony. So today I am posting a Mix-veg Raita.

    200 gms Yogurt
    1/2 cup Onions
    1/2 cup Tomato
    1/2 cup Cucumber
    1 tsp Cumin Powder
    1/2 tsp Red Chilly Powder
    1/2 tsp Black Pepper Powder
    Salt to taste
    Black Salt


    • Chop the tomatoes, Cucumber and Onion (in small cubes)
    • Take a bowl add in the curd. whisk it.
    • Now add salt + black salt + cumin powder + red chilly powder + black pepper powder
    • Whisk it again.
    • Now add in the chopped vegetables in it
    • If the consistency is thick then add in water i usually add water around 1/2 cup.
    • Serve cold with Biryani, 

    Wednesday, July 13, 2011

    Shahi Almond Gravy (Badaam)

    In the ancient Mughals and the Nawabs used to have a liking for rich royal delicacies. The cuisine cooked with dry fruits, fresh cream, milk makes it real shahi. So today I am posting this awesome rich almond gravy which I always make as a accompaniment to Vegetable or non veg Biryani. Try this recipe out I am sure You all will love it.

    3 medium sized onions
    2 medium sized tomatoes
    2 green chillies
    1 tbsp ginger and garlic paste
    12-15 Almonds
    1 tbsp khus khus
    2 tbsp Fresh Cream
    Salt to taste
    1 tsp Turmeric Powder
    1 tsp Red Chilly Powder
    1 tsp Cumin Powder
    1 tsp Coriander Powder
    1 tsp Cumin seeds
    2 Whole Red Chilie
    100 gms cheese (Grated0
    Fresh Coriander Leaves
    1 cup water (or as you want the consistency of the gravy to be)
    1 tbsp Ghee

    • Soak the almonds and khus khus in warm water for half an hour.
    • Peel the almonds. take a blender add in the almonds and khus khus. Make in into a paste. Keep it aside
    • Peal the onions, finely chop them.
    • Heat ghee in a kadahi, add in the cumin seeds + whole red chillies. when they stop cluttering add in the chopped onion + green chillies + ginger and garlic paste.
    • Mix them well, let it cook on low heat till the onion turns pink.
    • Then add the tomato puree. 
    • Add in salt + turmeric powder + cumin powder + coriander powder + red chilly powder.
    • Mix all this well. Cover the lid so that the tomatoes are cooked properly stirring continuously.
    • When the mixture is cooked. Switch off the gas stove.
    • Let it cool.
    • Then put the mixture into the blender to make it a fine paste.
    • Again in the same kadahi, add in 1 tsp ghee again then add in the cooked onion tomato paste + the almond paste.
    • Mix it well. let this mixture cook for 10 minutes.
    • Then add in fresh cream and 1cup water. 
    • Add in the coriander leaves.
    • Close the lid let it simmer on low heat for another 5-8 minutes.
    • Put in the grated cheese.
    • Serve hot with vegetable biryani, pulao. 

    Bhindi Aaloo

    The staple food  in every Indian home is Bhindi Aloo with  Raita and hot Phulka., makes it a complete meal. You can also make this as a accompaniment to any Pulses or Cereals.

    1/2 kg Ladyfinger (Okra/Bhindi)
    1 medium sized Potato
    1 medium sized Onion (Julienned)
    2 Green Chilies
    1 tsp Ginger Paste
    1 tsp Cumin Seeds
    2 whole Red Chilies
    1 tsp Cumin Powder
    1 tsp Coriander Powder
    1 tsp Mango Powder (amchur)
    1 tsp Red Chilly Powder
    Salt to taste
    1 tsp Lime Juice
    Fresh Coriander Leaves
    Oil to fry


    • Wash the bhindi,(Ladyfinger) cut the tails apart.
    • Chop them in round shape.
    • Peel the potato, chop them in cubes. Keep it aside.
    • Heat oil in a kadahi for frying the bhindi  (Ladyfinger) and the potato.
    • First fry the bhindi  (Ladyfinger) till it becomes tender. Remove it from the kadahi on a tissue paper to strain the excess oil.
    • Then fry the potatoes. Cover the lid as the potatoes will take a little more time than the bhindi.(Ladyfinger) 
    • Now remove this also on a tissue paper.
    • Remove the excess oil from the pan.
    • Now in the same kadahi put in the cumin seeds + whole red chillies.
    • When it stops to clutter, add in the julienned onions in it along with green chillies and ginger paste.
    • When it is cooked add in the masalas (turmeric powder + cumin powder + mango powder + red chilly powder+ coriander powder + salt)
    • Mix them all well.
    • Now add in the fried bhindi(Ladyfinger)  and potatoes. Mix all this well.
    • Sprinkle the lime juice. mix it well.
    • Add in the freshly chopped coriander.
    • To remove the excess oil, gather all the vegetables on one side of the kadahi. oil will gather on the other side.
    • Remove serve hot.

    Monday, July 11, 2011

    Rabri E Khaas (Shahi Tukda with a Twist)

    Rabri E khas is my version of shahi tukda. Bread dipped in sugar syrup coated with homemade Rabri, almonds, and silver vrak tastes awesome. Its a must try for all those sweet lovers.

    8-10 Bread slices

    For sugar syrup
    1 cup sugar
    1/2 cup water
    1 tsp Cardamom Powder
    Few drops of Kewra Essence

    For Rabri
    Refer my recipe on Kesariyan Rabri

    For Garnishing:
    7-8 Almonds Flakes
    3-4 Silver Vrak

    • Cut the Bread slices into Round shapes using a Round shape Cutter.
    • Heat oil in kadhai, to deep fry the bread slices. Keep it aside.
    • On the other side, heat a pan, to make the sugar syrup. (Sugar + Water + Cardamom powder+ Kewra Essence)
    • Now when the bread slices are fried, dip each one of them in sugar syrup.
    • Place it on a serving plate.
    • Now on each bread slice spread 1 tbsp of Rabri, sprinkle some almond flakes over it.
    • Apply silver vrak. repeat the same with all the remaining bread slices.
    • Serve Cold or hot as you like.

    Friday, July 8, 2011

    Veg Handi Biryani

    I am posting one of my most favourite rice dishes. Biryani is the extended version of a regular Pulao with lots of vegetables, cashews, saffron, kewra and so on. The rich aroma that the biryani emits makes you yearn for this delicious meal more and more. The recipe of biryani has a lot of versions to it. People have their own sensibilities to cook the sumptuous dish. I am posting my way of cooking. my dish is inspired by the great chefs Chef Sanjeev Kapoor and Chef Sanjay Thumma.

    For Rice:
    2 cup Basmati Rice
    5 cups of water
    1 tbsp ghee
    Salt to taste
    2 Black Cardamom
    2 green Cardamom
    1 Cinnamon stick (Dalchini)
    2 Tejpata

    For Vegetable:
    1/2 cup Carrot (par boiled)
    1/2 cup Green Peas (par boiled)
    1 small sized boiled Potato
    1/2 cup Cauliflower (par boiled)
    1/2 cup Paneer (optional)
    1 medium sized onions (julienned)
    1 tbsp ginger & garlic paste
    2 Green Chilies (cut into long slits)
    2 tbsp Yogurt
    1 tbsp Cumin powder
    1 tbsp Red chilly powder
    1 tbsp Coriander powder
    1 tsp Turmeric powder
    1 tsp Garam Masala Powder
    1 tbsp Birynai Masala (optional)

    For Final setting of the biryani:
    Oven (Pre-heated at 180 degree Celsius for 20 minutes)
    1 glass dish or Handi
    2 tbsp ghee
    Kewra Essence
    6-7 strands of Saffron (soaked in 1 tbsp of milk)
    7-8 cashews fried
    1 medium sized onion (julienned and fried)

    For the Rice:

    • Soak the rice for one hour before making the biryani.
    • Then take a vessel, add in the soaked rice + ghee + salt + green cardamom + black cardamom + tej pata + Cinnamon + fresh coriander and mint leaves + water.
    • Keep it on high flame for 7-8 minutes.
    • After that just remove the rice from water and spread it on a flat surface. (on a tray)
    For the vegetables:
    • Chop all the vegetables: carrot (cubed), cauliflower (separate the florets), onions (julienned) paneer (cubed)
    • Take a vessel, add in carrots + cauliflower + peas.Pour 2 cups of water and some salt. Put it on the gas stove. Let the vegetables boil for 10 minutes. 
    • Now heat oil in a kadahi, add in cumin seeds when it stops cluttering, add in ginger and garlic paste in it.
    • Keep stirring it so that it does not stick, then add in the green chillies.
    • Now add in the julienned onions in it. Mix all this well. When it turns pink add in the potatoes.
    • Then add in all the boiled vegetables. Mix it and let it cook for a while on low heat.
    • In the meanwhile take a bowl add in yogurt + red chilly powder + cumin powder + coriander powder + turmeric + biryani masala (optional) + garam masala powder. Whisk the curd with all this well.
    • Now add this mixture into the kadahi so that it is cooked with all the vegetables.
    • Add fresh coriander leaves into it.mix well
    • Switch off the gas.
    For the final setting:

    • Divide the rice into two halves.
    • In one part spread the soaked saffron (not all keep some for garnishing too)
    • Sprinkle kewra essence on the rice (both the parts)
    • Now take a glass dish, evenly spread 3tbsp of ice on the base, sprinkle 1tsp of ghee over it.
    • Then spread 2 tbsp of vegetables over it. with some fried onions.
    • Now spread the saffron coloured rice over it. sprinkle 1 tsp ghee again.
    • Top this with the vegetables + fried onions.
    • Repeat the same with the remaining Rice and vegetables and fried onions.
    • Now on top of this arrangement sprinkle the saffron+ kewra essence + freshly chopped mint and coriander leaves + fried cashews and onions.
    • Cover it with an aluminium foil.
    • Place it in pre-heated oven for 25 minutes at 180degress Celsius.
    • Serve hot with some Rich gravy and Raita.

    • Take care of the salt as while boiling the vegetables and rice you have already added some salt. so keep tasting before you add salt.
    • The vegetables and rice should not be totally cooked. (par-boiled)
    • You can even use a terracotta pot (handi) for making this biryani. for the lid make a fat chapati with flour and place it on the mouth of the pot before placing it in the oven.
    • Pre-heat the oven at 180degress Celsius for 20 minutes.

    Thursday, July 7, 2011

    Kesariyan Rabri

    Rabri reminds me of my childhood days when we used to visit Ayodhya, Faizabad. There was this small sweet shop Ram Asray where he used to give this kulhar (Terracotta Cup) bhar ke rabri. Oh! it was just splendid. Me and my father used to hog on this whenever we used to visit Ayodhya.
    I always go back to those good old days whenever I make this at home.

    1l Milk
    7-8 Strands of Saffron (Kesar)
    1 tsp Cardamom Powder
    2-3  tbsp Condensed Milk (or Sugar)


    • Soak the saffron stands in 2 tbsp milk. Keep it aside. 
    • Take a nonstick pan add the milk in it. Bring to a boil.
    • Let it simmer on low heat. 
    • Add cardamom Powder and saffron in it.
    • Mix it well.
    • Let it cook for 30 minutes till the milk is reduced and thickened.
    • Then add sugar or condensed milk.
    • Let it simmer on low heat for another 10-15 minutes.
    • Serve hot OR cold whatever one prefers.
    You can use Rabri in making Shahi Tukdas. 
    Rabri tastes amazing when accompanied by Jalebi or Imarti.

    Dahi Batashe (Puris Served with yogurt and Tamarind and Mint Chutney)

    This is Pani Puri with no Pani but with  Dahi and Chutney. This tastes real yum and is really liked by the children who cannot have the spicy pani puri water.

    10-15 Puris ( as Required)

    For Stuffing:
    2 medium sized Potatoes (Boiled)
    1 medium sized onion (chopped)
    Fresh Coriander Leaves
    2 tbsp Tamarind Chutney (or as Required)
    1 tbsp Mint and Coriander Chutney (or as Required)
    4 tbsp Sweetened Yogurt
    2 tbsp Mixed Masala
    Sev to Garnish

    For the Stuffing:

    • Peel the potatoes, chop them finely. Keep it in a bowl add some chopped onions in it. 
    • Sprinkle some salt and Red Chilly Powder over it. Mix all this well. Keep it aside.
    For making the Dahi Batashe:

    • Make a small whole on each of the puri and place it over a plate.
    • Now add in the potato stuffing in each of the puri.
    • Then add sweetened Dahi in each of the puri, top it with tamarind and Mint Chutney.
    • Sprinkle some mixed masala over all the puris.
    • Garnish it with Fresh Coriander leaves and sev.
    • Serve
    Sweetened Dahi: Take yogurt in a bowl add 2 tbsp sugar. Whisk it well so that the sugar is dissolved. Add water to make the consistency as you required.

    Mixed Masala: is the combination of (Cumin Powder + Coriander Powder + Amchur + Red chilly Powder + Salt + Garam Masala)

    Wednesday, July 6, 2011

    Raw Mango Pani Puri

     Recipe for the Pani of Pani Puri which has Raw Mango in it. Its Mango Season and this is the best pani you can make out of them.

    For the Pani:
    250 gms mint leaves
    150 gms Coriander leaves
    2 green chillies
    1 cup raw mango
    Black salt to taste
    Sea Salt to Taste
    2 tbsp Cumin Powder
    1 tbsp Chaat Masala
    Pani Puri Masala (if available) optional

    For Stuffing:
    2 boiled potatoes (chopped)
    Fresh Coriander leaves
    Salt to taste
    1 small sized onion finely chopped
    1 tbsp Cumin Powder
    1 tbsp Red Chilly Powder

    For the Pani:
    • Take jar add in the slices of raw mango+ fresh coriander and Mint Leaves + green chillies.
    • Blend it in a mixer.
    • Now take a vessel pour in the paste in it.
    • Add all the masalas (salt+ black salt+pani puri masala(optional)+cumin powder+ chaat masala)
    • Mix all this well.
    • Now add enough water to get the consistency you want.
    • Top it with Boondi
    For the stuffing:

    • Peel the boiled Potato.
    • Chop them finely.
    • Add in salt + ed chilly powder + cumin powder
    • Add in coriander leaves. mix all this well.

    Serve with puris , pani and this stuffing along with chopped onion and sev.

    Fill the puri with boiled potato stuffing and chopped onion dip it in pani and njoy!!!!

    Pani Puri , Golgappe

    Pani puri which is called by different names in different parts of the country Phuchke in Kolkata, pani ke batashe and gol gappe in Uttar Pradesh or Maharashtra. Be it any name it is loved by one and all.
    I love eating them anytime of the day and in any quantity. So I thought of making them at home as I love eating I should even how to make them.

    1 cup wheat flour
    1/2 cum semolina (sooji)
    1 tbsp Baking powder or soda
    Salt to taste
    3 tbsp oil
    Oil to fry
    Water to knead


    • Take a vessel, add in the flour + salt + semolina + baking powder or soda + oil.
    • Mix all this well.
    • Then take water and knead it in a dough.
    • The dough should not be too soft no too hard.
    • Now, divide the dough into small balls.
    • Roll each ball in a small puri.
    • Heat oil in a kadahi, fry each of these puris.
    You can also divide the dough into big balls, roll it in a shape of a chapatti, now take a round shape cutter cut out in a shape of a puri.

    Tuesday, July 5, 2011

    Veg Grilled Sandwich

    Sandwiches are my favourite among all the snacks and appetizers. Its so handy you can enjoy it while watching a movie, wrap it in a tissue and have it while you on your way to office or school.

    6-8 Bread Slices
    1 medium-sized onions (Finely chopped)
    1 medium-sized carrot (Grated)
    1 medium sized Capsicum (finely chopped)
    1/2 cup Cabbage (Finely chopped)
    2 tbsp Mayonnaise (Egg less)
    100gm Mozzarella Cheese
    Salt to taste
    1 tsp Basil
    1 tsp Oregano
    1 tbsp chilly flakes
    1 tsp White Pepper powder
    Black Pepper to Taste
    1 tbsp Butter


    • Chop all the vegetables as Onion + capsicum + Cabbage Finely Chopped
    • Carrots (Grated)
    • Take a bowl put in all the vegetables. Then add in the Mayonnaise
    • Mix it well.
    • Add in the grated Mozzarella cheese. Along with all the seasonings (salt + pepper + oregano + basil + chilly flakes)
    • Mix all this well.
    • Now a take a bread slice, apply butter on both the open sides of the bread.
    • Then spread 1 tbsp full of the mixture on one bread slice, then place the other one over it.
    • Grill this sandwich in a sandwich maker for 10  minutes.
    • Serve hot with ketchup or wafers or french fries.
    Note: The quantity of Mozzarella Cheese can be differed according to taste you can make it as much cheesy as much you want to. 

    Monday, July 4, 2011


    Rainy day, cool weather all this goes well with hot samosas and Imli ki chutney. First time I had tried this awesome snack and it came out really well so I decided to post it in my blog.
    Samosas are my favourite and I just love eating it with chutney. I even enjoy it as a sandwich also. Crush the samosa and place it between 2 beads. and thus Your samosa sandwich is ready. 
    So today I am posting my version of this delectable snack.

    For the dough
    2 cups Maida
    2 tbsp Curd
    1/4 cup ghee
    Salt to taste
    Water to knead
    Oil to fry

    For the filling:
    4 medium sized potatoes
    1 cup green peas (boiled)
    7-8 Cashew nuts
    1.5 tbsp Cumin Powder
    1.5 tbsp Coriander Powder
    1 tbsp Pomegranate seeds (Anardana powder)
    1 tbsp Red Chilly Powder
    1 tbsp Garam Masala Powder
    2 Green Chillies
    1 tbsp Ginger Paste
    1 tsp Cumin Seeds
    Salt to taste
    Fresh Coriander leaves
    3tbsp oil or ghee

    For the dough (crust of the samosa)

    • Take a vessel add in the maida +salt +curd + ghee in it.
    • Mix them all well so that the oil is mixed properly with all the maida.
    • Then add in enough water to knead the dough.
    • Cover it with a wet cloth.
    • Keep it aside.
    For the filling:
    • Peel the potatoes, chop them into small pieces.
    • Heat oil in a kadahi, add in cumin seeds when it stops cluttering add in the ginger paste + chopped green chillies.
    • Then add in the potatoes.
    • Add salt along with them to fasten the cooking process.
    • Keep stirring them from time to time.
    • After the potatoes is cooked add in the boiled peas. mix it
    • Then add in the chopped cashews + red chilly powder + cumin powder + coriander powder + anardana + garam masala powder.
    • Finish it off with fresh coriander.
    • Let it cook for a while on low flame. 
    • Then switch off the gas.
    For the samosa:
    • Heat oil in a kadahi.
    • In the meanwhile, make small rolls of the dough.
    • Roll it as big as the size of a poori.
    • Cut it into two parts like a semi-circle.
    • Now take one part, roll it in the shape of a cone. use water while doing it so that it is stuck properly 
    • Place a spoon full of filling in the cone. Now seal the third side with water lifting on one side and overlapping it on another.
    • Repeat the same with the remaining dough.
    • Now fry the samosas on medium heat till its golden brown.
    • Serve hot with Coriander and Tamarind chutney.

    Blue Lagoon

    Blue Curacao is a blue colored sweet liqueur which is used in cocktails to enhance the colour and taste. This is made from the dried peel of oranges.
    This liqueur can be purchased from a good departmental store.

    20 ml Blue Curacao Liqueur
    60 ml Vodka
    1.5  tbsp sugar syrup
    1.5 tbsp lime juice
    300ml Club Soda
    Crushed Ice
    1 lemon slice to Garnish


    • Take a cocktail shaker, pour in the Blue curacao liqueur + vodka + sugar syrup +lime juice. 
    • Shake it well.
    • Take a cocktail glass, add in the crushed ice , then pour in the liquid from the cocktail shaker.
    • Pour in the soda. top it with crushed ice.
    • Garnish it with lemon slice.
    • Serve chilled.

    Saturday, July 2, 2011

    Bay Breeze...

    Saturday Night goes well with cocktails and some light snacks. So here I am posting one of it from my cocktails recipes what I made today.
    all you need is:

    8oz Pineapple Juice
    3oz of Vodka
    1 tbsp of lime juice
    1 tbsp sugar syrup
    Lots of Crushed Ice
    Fresh Mint Leaves to Garnish
    Cherries or Strawberries


    • Take a Cocktail shaker, add in the pineapple juice + vodka + lime juice + sugar syrup.
    • Shake it well till all the ingredients are mixed together.
    • Now take a cocktail glass add in the crushed ice (half of it) + half of strawberries or cherries (whatever you are using)
    • Then pour in the drink in it.
    • To garnish: put some mint leaves + strawberries or cherries and some crushed ice on top of the glass.
    • Serve chilled.

    Kurkure Chaat!!!

    Kurkure is a crunchy snack which is marketed by the Frito lays company. It is basically a time-pass snack which one has while watching a movie or an interesting Cricket Match. You can have this Snack in a healthy way by adding some vegetables, masalas and lime juice.
    Kurkue is easily available in the market. Kukure Chaat is equal to Healthy Snacking.

    I pac Kurkure Masala Munch
    1 medium sized potato (boiled and diced)
    1 cup Cucumber (diced)
    1 medium sized tomato (diced)
    1 medium-sized onion (chopped)
    1 green chilly (chopped)
    1 cup Puffed Rice
    11/2 tbsp Tamarind chutney
    1 tbsp lime juice
    Salt to taste
    1 tsp chaat masala
    1 tsp red chilly powder (optional)


    • Take a bowl add in the puffed rice + cucumber + green chilly + potato + onion + tomato.
    • Mix them well.
    • Now add in salt + chaat masala + red chilly powder + lime juice.
    • Add in the kurkure. 
    • Mix it well.
    • Now add in the tamarind chutney.
    • Mix it.
    • Serve

    Friday, July 1, 2011

    Mango Phirni..."The Mango Pleasure"

    Its that time of the year when the markets are raining with mangoes. Every mango season i kinda like making stuff with this king of fruits.  Raw mangoes are used for pickles, chutneys, Aam Panna.. Ripe mangoes for various deserts, smoothies, shakes and so on.
    Although rich in calories, you cant avoid this delectable fruit.
    I used mangoes in my phirni. Rice pudding with mild flavour of mangoes will totally increase the richness of the desert.
    I have used Condensed Milk (Milkmaid ) instead of sugar in my recipe to give that extra flavour.

    1.5 kg milk
    4 tbsp rice
    1/2 tin Condensed Milk
    1 tsp cardamom powder
    1 ripe mango
    Almonds (Chopped)
    Pistachios (Chopped)


    • Soak rice 3-4 hrs one hour before making the phirni.
    • After its soaked well, remove from water, so that it dries out.
    • After it is dried make into a smooth paste. keep aside
    • Now take a vessel, pour the milk, bring a boil and lower the flame.
    • Then add in the cardamom powder.
    • Let the milk cook for around 20 minutes,.
    • In the meanwhile, peel the mango blend it to make a smooth pulp out of it.
    • Keep aside 2tbsp of mango pulp for garnishing.
    • Now when the milk is cooked add in the rice.
    • Let this cook for another 10 minutes.
    • Add in the condensed milk.
    • After 10 minutes add in the mango pulp stirring continuously..
    • You adjust the sweetness according to your taste buds. as mangoes will aslo be sweet.
    • Add in almonds + pistachios.
    • Remove from flame.
    • Take earthern pots. 
    • Spoon in the phirni in all of them.
    • Garnish it with 1tsp of mango pulp and chopped nuts.
    • Serve Chilled