Welcome to my food blog!



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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