Welcome to my food blog!


Well if PIZZ HUT can stuff their crusts, so can I.
I love Pizza Hut's stuffed crust pizza , So thought to try it at home and it came out very well with toppings of my choice.


1) All purpose flour or whole wheat flour. 2 cups

2) 1tsp dry yeast

3) 1 tsp salt

4)1 tsp sugar

5) 2 tablespoons - canola oil/olive oil

6) 3/4 cup lukewarm water

1). Dissolve dry yeast and sugar in luke warm water ,stir it and cover it and let it stand for 5 minutes until it becomes frothy

2).2). Take flour,add salt , and oil and then add dissolved mixture of sugar and yeast and kned the dough. (The dough should be soft and elastic).

3). Cover the dough with plastic sheet and keep it for 3-4 minutes to rise ,so that it becomes double in volume.

Pasta sauce/ tomato sauce





Heat oil in a wok and add all the vegetables of your choice,sprinkle salt and black pepper. Saute it for few minutes.


1)Preheat oven to 350c.

2)Roll out the dough with the help of rolling pin and place on the baking tray.

3)Place the shredded mozzrella chesse about an inch in from the edge of the dough . Fold the dough over the cheese.

4)Sprinkle the sauce over the dough base. Add toppings and sprinkle cheese.


5) Bake for 10-15minutes ,until the crust is golden brown and cheese is bubbling.

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We all love fish but have we ever realised that it has a power to boost our HDL Level of cholestrol. Yes!!!!! my friends there are 2 types of cholestrol- LDL (Bad) and HDL (Good). It is very important to raise our HDL and lower our LDL level because it is a great way to lower your risk of heart diseases. Now the question comes "what to eat????" Well.. the answer is-----

*Fish, Nuts, Green vegetables and other foods containg omega 3 faaty acids.

*Maintain your weight.

*Regualr workouts.

If you don't know your HDL level, ask your doctor for a cholesetrol test.

For men---at risk if less than 40 mg/dl

For women----at risk if less than 50 mg/dl.


1) Fish (Wash it with salt water to remove fish smell)

2) 1 cup yougurt

3) Indian spices ( Salt , 2tsp Turmeric, Garam masala(1tsp), Red chilli powder(1tsp), Amchur powder (1/2 tsp).

4) Ginger Garlic paste

5)1 Onion

6) 1 Tomato

7)4 Tbsp tomato paste

8) 1tbsp Cumin seeds and 2 bay leaves.

9)Take a bowl and mix all the indian spices and yougurt together.Keep it for furthur use.


1) Take washed cleaned fish and sprinkle a pinch of salt and red chilli powder and oilve oil over it. Mix them and allow it to marinate for 1/2 hr.

2) I n the mean time,preheat oven to 375c and then bake it for 5 -10 minutes.(You can also deep fry it but I prefer baking . Avoid deep frying as much as you can beacause it only increases your bad cholestrol and which is not good for health)

3)Take out the baked fish and cut into pieces.

4) Heat the wok or kadhai ,add olive oil and when it becomes hot add cumin seeds and bay leaves . When it starts splutter add chopped onions and ginger garlic paste and let it become brown.

5) Add all the indian spices and stir it until the oil seprates.

6) Add tomatoes and tomato paste and keep on stirring it for 2-3 minutes. Add 2 cups of water or as much thick gravy you want .

7) Once the gravy comes to boil add baked fish pieces and allow it to boil for 15 minutes on low to medium heat.

8) Garnish and ENJ0Y!!!!

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SWEETS: Rabdi kheer , Rasgulla , Soan papadi
MAIN DISH: Paneer Pasanda, Masala chole , Naan

Candles and pooja on the eve of DIWALI

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Naan is an Indian flat bread or leavened bread

I have made Naan before also but this time it came out very well. It was soft and yummy with butter on top. I think a longer rising time gives it a better flavour and a great texture.

2 cups - All Purpose flour
1 tsp active dry yeast ( leavening agent)
1 tsp salt
1 tsp sugar
1/2tsp - baking soda
2 tablespoons - canola oil
2 1/2 tablespoons yogurt (curd or dahi)
3/4 cup lukewarm water

1). Dissolve dry yeast and sugar in luke warm water ,stir it and cover it and let it stand for 5 minutes until it becomes frothy.
2). Take flour,add salt ,baking soda,yogurt and oil and then add dissolved mixture of sugar and yeast and kned the dough. (The dough should be soft and elastic).
3). Cover the dough with plastic sheet and keep it for 3-4 minutes to rise ,so that it becomes double in volume.
4). When you are ready to make it, heat the oven to 500degrees for 20 minutes and then turn the oven to broil.
5). Take the dough,knead it for 2 minutes. Divide the dough into portions and with the help of a rolling pin roll into oval shape.
6). Grease the cookie tray/ baking tray and place the naan on the tray and bake it (It will take 2-3 minutes to cook and it should be golden brown)
7). Take out the naan and brush it with butter.
8). ENJOY!!!!!

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My Diwali Dinner : Paneer pasanda with naan.
This is a very simple and delicious recipe . It has a rich creamy flavour and a great aroma.
Paneer Pasanda

1. Paneer (Cottage Chesse)- cut into cubes
2. Onion ( chopped very fine) - 1
3. Tomato( chopped very fine) - 1
4. Tomato paste - 1/2 cup
5. Ginger garlic paste- 1 tsp
6. Green chilly(chopped) - 1
7. Bay leaves- 1 crushed
7. Milk - 1 cup
8. Cream - 1/2 cup (optional)
9. Indian spices : Salt, Red chilli powder (1 tsp) ,Garam masala(1tsp), Turmeric powder (1/2tsp)
10. Butter- 1/2 stick

1. Heat butter in a pan.
2. Add Bay leaves ,choped onions ,green chillies, n ginger garlic paste and saute it till it becomes light brown in color.
3. Now add chopped onions, let it cook for few minutes and then add tomato puree or paste. Again cook it for 3-5 minutes on medium flame.
4. Add indian spices and let it cook till butter/oil starts to separate.
5. Add milk and cream (optional). Simmer for few minutes and then add paneer/cottage chesse cubes.
6. Garnish it and ENJOY!!!!!


*To make panner soft ,put it in the warm water for 5 minutes and it becomes soft.
*Frying panner takes out all the nutritive values and also it is not healthy, so try to use it raw without frying.
* You can also grind tomatoes,onions,ginger garlic paste before adding to the butter.

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I learnt this recipe from my friend Sarah. She had baked 2 boxes of cookies on my husband’s big day party (his favorite) and when I first ate these, I was like wow!!!!! Awesome!!!!
Then we got together for dinner and baked cookies. We ate almost 10 cookies after having our dinner. So you can imagine how delicious the cookies must have been.
These cookies are not as sweet as regular cookies and are softer. I highly recommend this to all cookie lover’s like me and my husband.


For full batch (makes 50 cookies)
1 ½ cup brown sugar
1 cup shortening (Crisco, margarine, butter)
2 eggs
1 cup molasses
5 cup flour

1tsp baking powder/soda
1tsp ginger powder
1tsp salt
1 cup boiling water


1) Preheat oven to 350 c
2) Cream brown sugar and shortening
3) Add eggs and molasses’s and beat well
4) Add flour, baking soda, and ginger powder, salt to wet mixture.
5) Mix well
6) Add I cup boiling water very slowly and beat well.
7) Drop by teaspoon onto a greased cookie sheet.
8) Bake at 350 c for 10 -15 minutes.
9) Enjoy soft yummy molasses cookies.

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Indian snacks are rich in calories (no one resists those!!!!) so I thought of trying something healthy, which we can easily eat everyday without thinking about its calorie count. The crispiness of poha and murmura and crunchiness of nuts makes it a well satisfying everyday snack.


Murmura (puffed rice)- 2 cups
Roasted Cornflakes- 2 cups
Roasted Peanuts- 1 cup
Chana dal – ½ cup

Spices –salt , red chilli powder (1tsp), turmeric(1/2 tsp), amchur powder.


1) In a kadhai/ large frying pan, heat oil (1 ½ tbsp) and add channa dal.
2) Roast channa dal. Add spices. Mix well
3) Turn off the heat.
4) In a large bowl add murmura , cornflakes ,peanuts together.
5) Add the bowl ingredients in kadai/pot and mix well until all the ingredients are well combined.
6) Let it cool completely before storing in an airtight container.

Note-: you can also add roasted nuts to it.

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Before going down I would like you to read something about tofu.
*Tofu is a soy bean product made by curdling fresh soymilk. Tofu is also known as bean curd or soy cheese, perhaps because it looks like cheese.
*Tofu is low in calories
*It is rich in iron, calcium ,magnesium,protein.
*It has no saturated fat or cholesterol.

This recipe is very healthy as it has green and white’s in it.
Green spinach is rich in vitamin A, C, iron and calcium. And also a good source of fiber.
White tofu is rich in iron,calcium,protein.

Spinach(washed n chopped / canned)- put it in a mixie add green chopped chilli and run for a minute.Make it like a smooth paste.and keep aside.

Tofu(extra firm)-cut into pieces.

Indian masala
Turmeric powder-1/2tsp
Red chilli powder-1/2tsp
Coriander powder-1tbsp
Garam masla powder-1/2tsp
Salt-to taste

Ginger garlic paste-1/2tsp
Onion chopped-1
Tomato paste-2 big spoons


1) Heat oil in a frying pan and add cumin seeds.
2) Add ginger garlic paste, onions. Fry till it becomes light brown.
3) Add masala and mix it well. Add tomato paste.
4) Add spinach paste and mix it well.
5) Cook for 2 or 3 minutes.
6) Add tofu . Mix well.
7) Seve hot with naan,roti,parantha.

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Boiled potatoes (cut into cubes) -1 medium/1cup
Green beans (fresh/ frozen / canned) -1 cup
Onion (chopped)-1 cup
Tomatoes (chopped)-1/2 cup (optional)
Ginger garlic paste-1/2tsp
Cumin seeds-1/2tsp
Turmeric powder-1/2tsp
Red chili powder-1/2tsp or according to your taste buds.
Coriander powder -1tbsp
Garam masala powder -1/2tsp
Salt- according to taste


1).Heat oil in a frying pan /pot on medium flame .
2) Add cumin seeds and let it splutter.
3) Add ginger garlic paste and chopped onions, sauté till brown.
3) Add all the masala and mix it well .let masala cook for 2minutes.
4) Add boiled potatoes and beans to it. Mix well.Add tomatoes (optional)
5) Cover the pot and let the veggies cook till the gravy thickens.
6) Serve hot with naan,roti,parantha.

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On my birthday, I and my husband decided to bake an egg less cake as my birthday was on Tuesday. So we planned that I would bake the cake and he will decorate it. I was amazed by his creativity when he showed me the decorated cake. It was very special to me and I loved the way he decorated it for me.



2 ½ Cup flour/Maida
1 Cup Sugar
1 Cup Evaporated milk
1 Cup mashed banana
2 tbsp Strawberry preserve/jam (just to give it a banana and strawberry taste. If you want to make a strawberry cake, then add 1 cup of strawberry preserves)
½ tsp Vanilla essence
100 ml Coke/ Coca cola
1tbsp Baking powder
½ cup butter/1 stick of butter.


1). Sieve flour and baking powder together and keep it aside.
2). Take a bowl, add butter, sugar, milk, vanilla essence and beat well till smooth.
3). Add mashed banana and strawberry jam/preserve and beat it well.
4). Add the flour spoon by spoon and milk if the batter becomes too hard.
5). Add coke/soda and mix it gently till smooth.
6). Pre heat oven to 300 C.
7). Pour the batter into a greased tin and bake at 300 C for 30 minutes till done.
8). Poke with a skewer to check.
9). When done cool it completely and then you can do icing if you like.

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MIX VEG JODHPURI (In thick yogurt gravy)

MIX VEG.( In thick yogurt gravy)

2 Cup mix veg (carrots,beans,peas,corn,potaoes) sliced and boiled,you can also use frozen or canned mix veg.
Masala(turmeric,red chilli powder, garam masala, amchur powder, salt, coriander/dhania powder: according to your taste)
Cumin seeds/jeera
Ginger Garlic paste
1 Onion,chopped
1 Tomatoe,chopped/Tomato puree ( I used tomato puree)
1 Green chilli,chopped
1 Cup yogurt/dahi


1). Take a bowl add yogurt and all masala’s together and mix it well. Keep it for 10or15 minutes.
2). Take a kadahi, Heat oil and add jeera / cumin seeds, allow it to splutter.
3). Add ginger garlic paste.and onions,and green chilli’s.
4). Stir fry it for few minutes.
5). Add yogurt masala and stir it for few minutes till oil starts to seprate.
6). Add tomato puree n keep on stiring it.for few minutes.
7). Add all the vegetables and ½ cup water.
8). Cover and simmer for 5 minutes and cook till gravy thickens.
9). Serve with parantha,naan,bajre ki roti,bread.

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Yummmm….Besan ladooo is one of my favourite sweet. My mother-in-law is expert in making great ladoos. I love eating her hand made ladoo’s. Well…. I have tried to make it like her bt still she is the best. Missing you and your hand made ladoo’s mumma.



2 Cups Besan ( Gram flour)
1 Cup or 1 ½ Cup sugar depending on your sweet tooth
1 Cup Ghee/ clarified Butter unsalted
1/2 Cup Cashews and Badam(almonds) chopped


1). Add ghee in a kadahi and heat over a low flame.
2). Add besan and keep on stirring it to avoid lumps.
3). When it becomes brown and starts giving an appetizing smell ,remove it from gas and let it cool.
4).Add sugar and mix well.
5).Add cashewnuts and almonds.
6). Shape into ladoos and serve

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Janmashtami or Gokulashtami as it is popularly known in North India, is a festival full of joy and gaiety. It celebrates with great pomp and show, the birth of Lord Krishna who was born more than 5000 years ago in the 28th year of Dwapur Yug. It is one of the most celebrated festivals for Hindus not only in India but also, all over the world. Janmashtami is about the joy, people all over the world feel for their beloved Lord Krishna.Since Lord Krishna was very fond of milk and milk products, so devotees make various dishes of milk to please the Lord.
I offered puri,chole,sooji halwa and friuts as prasad to lord krishanaji.

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Sooji halwa is a very popular sweet dish in India . I made this as prasad(offering to god) on JANMASHTMI(24th AUG 2008).
1 cup suji (semolina)

¾ cup sugar

1.5 cup whole milk

1.5 cup water

3 tablespoon ghee, butter or margarine

1/ teaspoon cardamom (Elaichi)

2 tablespoon raisin

2 tablespoon raisin

2 tablespoon cashew nuts


1)Heat ghee, butter or margarine in a wok.
2)Add Semolina and heat for few minutes with constant stirring on low-medium heat until you get aroma smell and light brown color of sooji .
3)Add sugar and cardamom. Stir it nicely on medium heat.
5)Add water and milk. Mix well and heat until you get desired consistency.
6)Garnish with remaining raisin and cashew nuts.
7)Serve either hot (preferred) or cold.

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Vegetable manchurian is an Indo-Chineese recipe .


2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
1tsp Amchur powder
A pinch of ajinomoto
2 tbsp oil
Red chilli flakes(optional)
1 cup bread crumbs
1)Mix grated cabbage and carrots and squeeze the water out from them.
2)Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt,amchur powder to it. Add bread crumbs so that it can easily bind.
3)Make small balls (like koftas) of the mixture .
4)Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
5)Now in a separate pan heat 2 tbsp oil.
6)Sauté garlic, green chilies and spring onions.
7)Add salt, pepper powder,red chilli flakes, ajinomoto, sugar and soya sauce and water. Bring it to a boil.
8)Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
9)Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.
10) Serve with naan, or rice

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Uttapam is a very popular South Indian crispy dish.
Batter (1:3 ratio of urad dal and rice)
1 Tomato
1 small Onion
1 bunch of fresh Coriander leaves
Little broken Cashewnut or Putna or both
1 or 2 Green Chillies
1)Put them all in a small chopper and cut them very fine
2)In a cup of batter, mix all of it and add little salt.
3)Put your non-stick pan or tawa on burner and heat it up to medium heat. Use a serving spoon to spread the batter thick, spread a tsp of oil on sides and cook well.When one side turns golden brown,flip it and cook on other side as well.
4)Serve with sambar and coconut chutney
5)I served with ketchup ,cream cheese and sour cream.

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This recipe was given to me by my Russian friend. Believe me it tastes very good, rich in zucchinii and chesse( both r my fav). So, if you are zuccinni lover or chesse lover like me I am sure you are gonna love it.


4-5 zucchinis

3 medium carrots

1 large or 2 small onions

3-4 cloves of garlic

4-5 eggs

3 cups of water or milk

2 cups of flour

salt to taste


1 large tub of cream cheese (you can substitute cream cheese for othertype of cheese, eg. grated cheddar, and add 1 tablespoon ofmayonnaise)

canola oil for frying


1. Batter-

Grate Zuccini-mix Zuccini with water or milk, add eggs, some salt and flour, mixwell. You'll probably need to adjust the amount of water and flour,because I never measure them and don't know the exact amount.

2. Fry pancakes( If health consious like me, dnt fry it, just spread oil like you do it for parantha's)

3. Layering-

Grate carrots and chop onions-fry carrots and onions together until soft-when done, squeeze the garlic in the mixture. Wait until it cools and add cream cheese.

4.. Spread cream cheese mixture on one pancake ,then put second one on the top, again spread the mixture ,n keep on layering it.



3 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup buttermilk baking mix
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
1/2 teaspoon dried marjoram
ground black pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6 inch pan or a 12 inch pie plate.
2. In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
3. Bake for 30 minutes, or until lightly brown

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For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)
How to make samosa:
For Cover:
1. Mix all the ingredients (salt, oil, ajwain) except water.
2. Add a little water at a time.
3. Pat and knead well for several times into a soft pliable dough.
4. Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :
1. In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
2. Add green peas, cashews and raisins and mix well.
3. Add coriander and keep aside.

To Proceed :
1. Make small rolls of dough and roll it into a 4"-5" diameter circle.
2. Cut it into two parts like semi-circle.
3. Now take one semi circle and fold it like a cone. Use water while doing so.
4. Place a spoon of filling in the cone and seal the third side using a drop of water.
5. Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
6. Serve samosa hot with cilantro chutney, tamarind chutney.

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2 cups Badam

1cup Seviya (Vermicelli) broken into 4 cm bits

5 cups milk

1/2 cup sugar

1/3 cup almonds (sliced)

1/4 cup unsalted blanched pistachio, silvered

1/2 tbsp rose water

Silver or gold papper (varak)

Preparation of semiya:
1. Heat the ghee in a heavy bottomed non-stick pan over medium heat and add seviya and fry till golden brown, stirring constantly.
2. Pour the milk, sugar, almonds, pistachio and stirring constantly bring to boil.
3. Cook for about 20 minutes or until the milk is slightly thickened.
4. Cool to room temperature, add rose water and chill thoroughly.
5. Stir well and serve the vermicelli pudding in individual bowls with a piece of silver or gold paper (varak).


1 Can evaporated milk

1 cup milk

1/2 cup condensed milk

1 cup seviyan( roasted)

Almonds,pistachio according to your taste


1. Take a heavy bottomed non stick pan, pour evaporated milk,milk,condensed milk, boil it for sometime.

2. When it starts boiling ,add seviyan and let it boil n stir constantly until the milk is slightly thickened.

3. Serve with dry friuts

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2 cups Whole wheat flour [atta]
1/2 cup dried fenugreek leaves / sookhi methi( I used nagauri sookhi methi but if you don't have it,you can also use chopped methi leaves)
Water as required to make the dough
2 Green chillies
Salt to taste
2 tbsp Ghee / oil
1. Mix together the wheat flour, salt,green chillies (chopped), methi, ghee/oil together, using warm water make a smooth, soft and pliable dough.
2. Rest it for 10 mins.
3. Divide into equal portions. Roll each portion into flat parathas.
4. Cook them on a tava.
5. Smear ghee/oil on both sides. Remove when done.
6. Serve hot with pickel and sour cream (my fav.)

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1 pound okra

2 medium onions, chopped

1/4 tsp garlic paste or powder

1/4 tsp coriander paste or powder

1/8 tsp cumin

3 large tomatoes

2 tsp oil

1/2 cup chopped cilantr0

Indian spices ( turmeric, red chilli powder, garam masla,salt taste)


1. Cut the tip and slice the bhindi into pieces.
2. Heat oil in a pan over medium heat. Add cumin , onion and cook for 3 minutes.
3. Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
4. Serve the bhindi bhaji with rice, naan or roti.

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3 - 4 green chillies chopped

1 tsp garam masala powder

2 tblsp oil

2 tbsps.2 inch cinnamon

1/4 tsp asafoetida

1 cup bengal gram, black (kale chane)

1 1/2 cup yogurt

2 tsp coriander powder

1 tsp red chilli powder

4 tsp bengal gram flour (besan)

salt to taste

1 tsp turmeric powder

1 tsp cumin seeds

1 medium sized onions

2 tsp chaat masala

2 -3 black cardamoms

1 cup coriander leaves chopped

2 tblsp pure ghee.

5 - 6 cloves

1. Soak bengal gram overnight in 4 cup water.
2. Drain, mix in 6 cup of water and pressure stir fry till done.
3. Mash the grams slightly.
4. Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes.
5. Mix in asafoetida and choped green chillies, saute.
6. Mix yogurt, gram flour, 1 cup water and dry spices and mix in to the sauted whole garam masala.
7. Keep stirring till it boils.
8. Mix in the grams along with the water they were boiled in.
9. Mix in salt to taste.
10. Mix well.
11. Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
12. Serve hot decorated with cut coriander leaves and onion rings.

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1/4 Cup-Butter
1/2tsp- Garlic powder
1Tsp Black Pepper
1 Onion chopped

1Cup flour(all purpose flour,maida)
2 Eggs
½ Tsp salt
1/2. Garlic powder

1)Chop cabbage into large chunks and steam until clear in color. Drain.

2)In same pan melt butter, Sautee onions, add seasonings and cabbage.


* Mix dumpling ingredients together until dough is "gummy"

*Make balls and flatten it like round small puris.

*Add stuffing like you do for samosas and seal the edges with your hand.

*Drop each dumplings into the boiling water. Dumplings are done when they float to the top.

*Remove dumplings and enjoy.
*Serve with sauce/green chutney/tomato chutney .

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1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai)
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
1/2tsp dhania powder
Salt to taste
How to make dal makhni :

*Soak rajma in water overnight.
*Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes.
*Mash and boil again for 15-20 minutes and add curd and cream to the daal.
*Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
*Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
*Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
*Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
*Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
*Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

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1 cup Carnation Milk Powder

1/2 cup all purpose flour

1/2 tsp baking soda

2 tablespoons butter -melted

Whole milk just enough to make the dough

For the Sugar Syrup

2 cups Sugar

1 cup water

Oil for frying

How to make gulab jamun:

*Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
*Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
*If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
*The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

*The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
*Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

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3 cups chopped spinach

2 large onoins chopped fine

2 large potatoes boiled and peeled

1 tomato grated

2 green chillies

1" piece ginger

1 tsp. lemon juice

1/2 tsp. wheat or other flour

1 tsp. red chilli powder

1 tsp. cinnamon-clove powder

1/4 tsp. turmeric powder

1/2 tsp cumin seeds

2 pinches asafoetida

1/2 tsp. garam masala

1/2 tbsp. butter 4 tbsp. ghee

salt to taste

*Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. *Cover and boil over a high flame for 2 minutes.

*Cool quickly, or hold under running water in a colander.

*Put in a mixie, add green chilli and run for a minute.

*Keep slightly coarse, do not make very smooth.

*Keep aside.

*Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.

*Drain the potatoes, keep aside.

*In the same hot ghee add the cumin seeds.

*Add the ginger, onions and fry till very tender.

*Add the tomato and further fry for two minutes.

*Add all the dry masalas and fry till ghee separates.

*Add spinach and potatoes.

*When it resumes a boil sprinkle the flour and stir well.

*Boil for 2-3 minutes. Add lemon juice

*Just before serving heat butter in a tiny saucepan and add the asafoetida.

*Pour over the vegetable and mix gently.

*Serve hot with naan or parathas or even rice

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Nan khatai is a soft crunchy Indian cookie which simply melts in your mouth. Nan Khatias are sweet in taste and have a Golden finish to it. Nan Khatai are baked and are one of the finest bakery sweet with an Indian Taste.

Ingredients for Nankhatai:

All purpose flour (Maida) – 2 cups
Butter (Ghee) – 1/2 cup
Castor Sugar (Chini) - 1 cup
Milk Powder - 3 tbsp
Cardamom powder (Ilaichi) - 1/2 teaspoon
1 tbsp Baking powder

Method for Nankhatai:

*Beat butter and sugar till it gets soft and smooth.
*Add milk powder and cardamom powder, sieve maida.
*Add maida and baking powder to the above mixture in parts and make a dough.
*Divide the dough into 20 equal portions and shape them into small balls of required size and flatten them between the two palms.
*Arrange in a well -greased tray and bake in a moderate oven at 180C/350 F till golden brown.
*Remove from the oven, let them cool down to room temperature, then store them in an air-tight container. You can even refrigerate them for a longer period. Just warm them in the microwave for 10 secs before serving.

NOTE-: Remember, this will not be as liquid as your cake dough. Cookie dough is supposed to be firmer so that it can easily form shapes.

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Ingredients :
1 kg Carrots

1 litre Milk

1 teaspoon Cardamom seeds

3/4 cup Water

3 tablespoons Ghee

2 tablespoons Raisins

2 tablespoons Almonds

2 tablespoons Pistachios

450 grams Sugar

Preparation of carrot halwa :
*Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
*Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes or presuure cook the caroots .
*Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
*Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. *Mix well.
*Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

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1/2 cup - white flour


cold water


* In a bowl add egg ,white flour, a pinch of salt and cold water.

*Mix it well . keep on adding more water till the batter becomes thin.


*Take pan ,add little oil, pour the batter on it n fry till it becomes brown from both the sides.



chilli powder

turmeric poeder

salt to taste

tomato paste


amchoor powder(dried mango powder)


*In a saucepan,heat the oil, add onoins n fry it till it becomes brown.

*Add spices and tomato paste. saute it for 2 min and then add sausages(small pieces).

*Stir it for few minutes till sausages gets whole coated with the masala


* Lay wrapper flat

*Fill each with 2 tablespoons of the sausage mixture. Sprinkle cheese over it and roll the wrappers


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Brinjal /Eggplant(pieces)-1 bowl.

Chana dal(roasted)-1/2 cup


Tomato paste

Ginger Garlic paste


Chilly powder 1/2 tsp

Turmeric powder 1/2 tsp

Jeera powder 1/2 tsp

Dhania powder 1 tsp

Lemon Juice 1/2

Salt to taste

*Wash and cut brinjal into pieces vertically.

*In kadai, heat 4 tbsp oil for two minutes then put mustard seeds, cury leaves,chana dal(roasted ), sliced two medium sized onion and fry a bit. Then add 2 tsp ginger garlic paste and fry for a while.

*When oil separates, add sliced tomatos and salt. Add 1 tsp turmeric powder, 1 1/2 tsp dhaniya powder, 1 tsp jeera powder and 1 1/2 tsp red chilly powder. Fry it well until all the masala is cooked properly.

* Add the brinjal pieces and stir well. Add 3 cups of water, add 1/2 tsp sugar and tamarind extract. Stir it well.

*When it starts boiling, close the lid and cook brinjal on slow fire for about 20 minutes. When brinjal is cooked, sprinkle a bit garam masala powder and coriander leaves. Close the fire and leave it for about 5 minutes. Masala Brinjal is ready.

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1 package vermicelli spaghetti (7 to 8 oz)
2 large bell peppers, chopped
2 pounds onions, chopped
1boiled potato
2 celery stalks, chopped (optional)
1/2 cup butter
tomato paste/diced tomatoes
2 tablespoons pasta sauce
1/2 cup Cheddar cheese, grated(optional)

Salt to taste
Red chilli powder
Garam masala
Amchoor powder
Black pepper
* Boil spaghetti in water; drain, but do not rinse.Add a little oil to avoid sticking of noodless
*In heavy pan saute bell pepper, onion, celery,chopped caroots and bolied potatoes in butter. *Add tomatoes
*Simmer for about 15 minutes to let the flavors blend.
*Add spices, stir it well. Add pasta sauce
*Add spaghetti, and cheese.
*Let simmer for another 15 or 20 minutes until cheese melts and everything is bubbly.

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