Yoghurt Delight

A crunchy and fruity dessert twist with yoghurt which will delight any taste bud

Shahi Bread

Sweet bread pieces which is best way of using some left over bread by turning it into dessert dish

Corn Salsa

A mexican style corn salad popularly known as Masala Corn; a dish which can make your toungue do Salsa

Cheesy Pasta

Italian favourite Cheese Macaroni with brocolli

Banana Split

A Fuit and ice cream based delicious dessert usually served in a boat dish

Corn Pulav

Spicy Pulav with baby corn

Tuesday, January 29, 2013

Thick Shake

 Before Tirupur we were in Surat. Near by railway station every night very much crown front of a shop. That shop serves mouthlicking Thickshake. Even first time I had there.After that I Luv it, oftnely ask to hubby to go there.Now in Tirupur and missing it, so first time i tried it.... 

Ingredients:                                                                                                                   Serving   4
Vanilla Ice cream 750gm
Sauce,crush(Strawberry,chocolate,mango,butter scotch...as yours choice)  4-5tbsp
Some straws
Place the ice-cream in a blender, Blend until the Ice cream is smooth and puffy.
Keep half blended Ice cream (in freezer). Make Equal parts of rest ice cream and blend each part with desires sauce or crush.
Place flavoured ice cream in glass tap it to settle down then feel rest of glass with vannila flavour.
serve immediately

Some notes-
While bending ice cream just take it shouldn't be very liquid, it should be like thick paste.
can make single flavoured thick shake also but i done some variation .You can make it in 3 or 4 flavoured(layers) in one glass but single flavored thick shake is also nice.
Broad straw use for it.

Thursday, January 24, 2013

Achari Aloo Gobhi



Cauliflower,cut in florest      1 cup
Potato diced                       2 med.
Asafogetida (heeng)            a pinch
Yellow Musturd dal            1 tsp
Red chilli powder               1 tsp
Onion seeds/kalongi           1/2 tsp
coriander powder              2 tsp
Turmaric Powder              1/4 tsp
Dry mango powder           1 tsp
saunf                                 1 tsp
Garam masala                   1/4 tsp
salt                                 1 tsp
Oil                                  4-5 tbsp
Coriander leaves              for garnishing

Heat 2 oil add yellow musturd dal asafogetida and onion seed and saunf saute for 15-20 sec.
Add flower and potato and cover with lid (on plate pour little water). Stir it meanwhile Cook till the vegetables are totally tender.
Add other spices and mix well.
Garnish with coriander leaves and serve hot with chapati/paratha.

Masala Papad

•Urad dal papads                  4
•Onion ,finely chopped         1 medium
•Tomato,finely chopped        1 medium
•Cucumber,finely chopped    1 small
•Fresh coriander leaves,finely chopped 4 tablespoons
•Red chilli powder                 1/2 teaspoon
•Salt                                      to taste
•Chaat masala                       1 teaspoon
•Lemon                                 1

Roast urad dal papads on low flame or in a Microwave.
 Mix together finely chopped onion, tomato, cucumber, half of the fresh coriander leaves, red chilli powder and salt to taste.
Place one papad on a serving plate. Spread some onion- tomato mixture over it. Similarly prepare the other papads.
Sprinkle chaat masala and lemon juice. Sprinkle the remaining coriander leaves on top and serve immediately.

Wednesday, January 23, 2013

Vermicelli/semia Pulav

Vermicelli/semia             200 gm( abot 3 cup)
Onian sliced                  2 med.
Capsicum sliced            1 small
Tomato sliced               2 med.
carrot grated                 1 med.
Green chilli, chopped    1
oil                                 3 tbsp
salt                               1 1/4 tsp
Musturd seed               1/4 tsp
Lemon juice                 2 tbsp
Garam masala              1/4 tsp

Boil semia as directed and keep aside.
Heat oil add musturd seed. Let it splutter add green chilli and onion saute till onion turns brown.
Add capsicum and carrot , saute 2-3 min.
Add tomato and salt cook for 2-3 min.
Add semia and garam masla and mix well.
Sprinkle lemon juice , mix well and serve hot.

Monday, January 21, 2013

Yogurt Dressing

curd                           3/4 cup
Cucumber,chopped    1 med.
Carrot sliced              1 med.
Tomato,chopped        2 med.
coriander leaves         2-3 tbsp
pepper powder         1/2 tsp
salt                           to taste

Beat curd. add all dry items and mix well.
Add cucumber carrot, tomato,coriander leaves and mix well


Tomato, chopped        2 med
Cucumber, grated       1 small
Carrot, grated             2 med.
zeera powder              1 tsp
Black pepper powder,
chaat masala, salt          1/2 tsp
beat root thinly sliced for garnishing
Mix all salad item in a bowl then add all dry items and mix well .
Garnish with beet root and coriander leaves.

Indori Sabudana Khichadi.

Sabudana/sago                 2 cup
Potato boiled and diced    2 medium
Red chilli powder             1/2 tsp
Groundnut powder          1/2 cup
sugar                               3 tsp
salt                                  1 1/2 tsp
oil/ghee                           3 tbsp
Zeera/cumin seed            1 tsp
coriander leaves              for garnishing
Lemon sliced       1 noc.
Butter milk                     1 cup

wash and drain sago and soak in 1 cup water+1 cup butter milk.after 4-5 hrs. it will be double in quntity.
Heat ghee in kadahi add zeera when it splutters add potato cook for a minute.
Add sago , add chilli powder, sugar, salt and groundnut powder and mix well.If it's too dry sprinke
some water.Cover the lid , let cook for 2-3 minute.
Garnish with coriander leaves and serve hot with lemon slice and potato chips. Without lemon juice you will compromise with taste.

It is use very offen in fast for than can use sendha salt.
For Jain cusine use Boiled bottle gouard or pumpkin in place of potato.
Can serve sweet or salty curd with it.

Methi Theple

Wheat flour                    2 cup
Gram Flour (besan)       1/4 cup
Methi chopped              1 small bunch
Green chilli chopped      2
Oil                                3-4 tbsp + for frying
cumin seeds                   1/4 tsp
Seasme seeds (til)          1 tsp
Salt                                2 tsp
Turmaric powder           1/2 tsp


1. Take wheat flour , besan in a bowl & mix it well oil & all dry spices then add mehi,
add water and make dough for paratha and cover and keep it aside for 15-20 min.
2. Roll out a round paratha applying dry wheat flour
3. Heat a pan & cook the paratha on both sides smearing some oil on each side till the paratha is cooked
4. Serve with Green chutuny, pickle or raita/curd.

Yummy Mummy Veggie Noodles

Noodles(Meggi, Yuppie)     2 block
onion finely chopped            1 med.
Capsicum finely chopped     1 small
cabbage finely chopped       1/2 cup
Carrot grated                      2 med.
soya sauce                          1/2 tbsp
Red chilli sauce                   3/4 tbsp
Vinger                                1/4 tbsp
salt                                     1 1/2 tsp
oil/ Olive oil                        4 tbsp
Tomato roughly chopped    8 med.
garlic clove                         6-7
sugar                                  6 tsp

Boil Tomato and garlic with 1 1/2 cup water(take 1 whistle). Make it cool then grind and strain.
Heat oil add onion saute till  become transculate not brown. Add cabbage saute 3-4 min. add capsicum saute 1 min. ,add carrot and tomato puree boil it 4-5 min. .
Add chilli, soya sauce and vineger, salt mix well. Add 2 1/2 cup water make it boil then add noodles with their masala mix well .
Cook on high flame for 3-4 min. then low the flame and continually stir it and add sugar,cook for another 3-4 min . or till noodles not done but not over cook.

To make more healthy add more veggie like beans. sweet corn, spring onion...


All time favourite sweet but In winter season it gives mouthwatering taste bcoz red carrots come but we can make with orange carrot...
5    cups shredded carrots
2    cups milk
3    tablespoons ghee
1    cup sugar
3/4   cup cream
1/2  teaspoon cardamom powder
1/4  cup mixed dry fruits

Take a heavy bottomed pan and fry the grated carrots with a tablespoon of ghee till it turns pale in colour.(say4-5 minutes)
Add cream and stir it 2-3 minute in medium flame.
Add milk and Cook till all the milk evaporates(at low flame) and the carrot gets cooked.
When the mixture is almost dry,add the sugar and keep on stirring.(7-10 minutes)
When the mixture starts thickening,add ghee,dry fruit and cardamom powder.Keep stirring for more 3-4 minutes.
When the halwa starts leaving the sides and off the flame and transfer this to the serving plate.

Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to one month. When ready to serve just warm.

Friday, January 18, 2013

Aloo Gobhi

Cauliflower,cut into florest          1 cup
Potato, diced                             2 med.
Musturd seed,turmaric powder   1/4 tsp
Red chilli powder                       1 tsp
Coriander powder                     1 tsp
Bay leaf                                     1
Clove,black pepper                    2-2
Cinemon stick                            1/2 inch
Oil                                             4-5 tbsp
salt                                             1 1/4 tsp

For Gravy
Onion,roughly chopped               2 med.
Tomato, roughly chopped           4-5 med.
Garlic           4-5 clove
Ginger                                        1/2 inch

Grind onion,ginger,garlic into fine paste And make tomato puree.
Wash flower in warm water.Heat oil add musturd seed let it splutter, add clove,pepper,bay leaf,cinamon stick.
Add onion pasteand saute till golden brown.
add tomato puree and red chilli,turmaric,coriander powder ,salt and mix well.
Add potato and flower and add 1/1/2 cup of water & mix well.
Cover and cook on low heat. The vegetables should cook in their own steam. Keep stirring from time to time.
Cook till the vegetables are totally tender. Serve hot garnished with sprigs of fresh coriander.

Thursday, January 17, 2013

Achari Arbi

Arbi ,boil,sliced                           250 gm.
Asafogetida (heeng)                     a pinch
Yellow Musturd dal                     1 tsp
Red chilli powder                        1 tsp
Onion seeds/kalongi                    1/2 tsp
coriander powder                        2tsp
Turmaric Powder                        1/4 tsp
Amchur/Dry mango powder        1 tsp
saunf                                           1 tsp
Garam masala                             1/4 tsp
salt                                           1 tsp
Oil                                            2 tbsp+for frying
Coriander leaves                         for garnishing
Heat oil and deep fry arbi till golden brown. Drain on absorbent paper and keep aside.
Heat 2 tbsp oil add yellow musturd dal asafogetida and onion seed and saunf saute for 15-20 sec.
Off the flame and add other dry spices and swich on the gas and saute for few seconds.
Add arbi and sprinkel 2-3 tbsp water and mix well , off the flame.
Garnish with coriander leaves and serve hot with chapati/paratha.

Dahi Ki Arbi

•Colocassia (arbi),boiled ,
peeled and sliced                        250 grams
•Yogurt 1 cup
•Gram flour (besan)                   2 teaspoons
•Coriander powder                   1 teaspoon
•Red chilli powder                    1/2 teaspoon
•Dry mango powder (amchur)   1 teaspoon
•Garam masala powder            1/2 teaspoon
•Salt                                        1 1/2teaspoon
•Ghee                                      4 tablespoons
•Carom seeds (ajwain)            1/2 teaspoon
•Asafoetida                             a pinch
•Ginger paste                          1 teaspoon
•Fresh coriander leaves,chopped 2 tablespoons

Whisk together yogurt, gram flour, 2cup water ,coriander powder, red chilli powder, dry mango powder, garam masala powder and salt.
Heat ghee in a pan and add carom seeds and asafoetida.
Sauté for ten seconds and add colocassia slices and sauté on medium heat till they turn light brown.
Add ginger paste and garlic paste and sauté for two minutes.
Add yogurt mixture and cook on medium heat till most of the moisture dries up and you get a thick gravy.
Garnish with coriander leaves and serve hot.

Khatta Besan

It's Maharastian dish but we like it very much.It's not my first time, oftnely I am cooking this but first time with Chana .Actually Besan was finished then I remember my Mom is using chana dal if there is no besan , so I tried it & result was too Good.

Chana Dal                   1/2 cup
butter milk                   3 cup
Onion chopped           2 med.
Tomato chopped         3-4 med.
Green chilli chopped    2
Garlic chopped            5-6 clove
Curry Leaves              6-7
Musturd Seed             1/4 tsp
Turmaric Powder        1/4 tsp
Asafogetida                 a pinch
Salt                             2 tsp
Oil                              5-6 tbsp

Soak chana dal in water for 1 hour. Drain & grind it.
Take butter milk with 2 1/2 cup water and add dal paste and mix well.
Heat oil add musturd seed let it splutter, add asafogetida,curry leaves,green chilli and onion. saute till onion turns golden brown.
Add garlic and saute for few seconds,add tomato then Add dal batter cook till batter becomes thick. It takes 7-10 min.
serve hot with Roti but It best with Jawar ki roti.
Can Use Besan (gram flour-1/2 cup) in place of chana dal and process is same


Wednesday, January 16, 2013

Moong Dal Pakodi

Moong dal vada or Moongode is a Rajasthani dish. In Winter oftenly i am preparing  this But on Makar  sankranti and Dashara is compulsory. It is a great tea-time snack. 

Moong dal(yellow or green)      1 1/2cup
green chilli      2
Ginger         1/2 inch
Salt           1 1/2 tsp
Coriander      2 tbsp
Oil            to deep fry

Soak moong dal for 1 hr, then blend with green chilli and ginger to a corse paste.

In a bowl add blended moong dal,salt, curry leaves, coriander and 2-3 tbsp hot oil mix well.

Take a pan add oil for frying, make small dumplings and deep fry till golden brown colour.

It takes time to crisp so flame should be medium.
can add Onion,carrot,cabbage to make healthy and tasty.

Kesari Shrikhand

Shrikhand is Gujarati And Maharastrian Cuisine but now it is famous in all over world because of it's staste 
Curds                      1/2 kg.
sugar powder           250grm.(1 3/4 cup)
cardamom powder  1/2 tsp
Few strands saffron
pista and almond     2 tbsp


Tie curd in a clean muslin cloth  (3-4 hours).
Put into a bowl and add sugar .Mix it.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Pass through  strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and  nuts.
Chill for 1-2 hours before serving.
To make mango shrikhand add 2-3 tbsp mango pulp.
To make Strawberry flavor add 2-3 tbsp strawberry pulp.

Sunday, January 13, 2013

Aloo Paratha

Here no Issue with Aloo Paratha at what time should we have? It's best for Breakfast , lunch n off-course for Dinner .In my family all are Ready to Have any time....
- 2 cup Atta
- 5-6 Potatoes, boil and mashed
- 1 big onion (optional)
- 1 tbsp lemon juice
- 1/4 tsp musturd seed and saunf
- 1-2 green cilly chopped
- 1/4 tsp Graram masala
- 1 1/2 tsp salt
- 1/2 tsp red chilly powder
- 1 tsp coriander powder
- 1/4 tsp turmaric powder
- a pinch heeng
- oil 2 tbsp+ for frying
- Coriander and curry leaves
Method of preparation:

Mix atta with water in proper proportions to form a consistent dough with 1/2 tsp salt, and let it so for 15-20 min.
Heat 2 tbsp oil in a pan, add  musturd seeds and saunf and hing powder to it.
When musturd splutters add  curry leaves, green chilli and chopped onion let it to turn off brown. Now add mashed potatoes and add chilli, coriander, turmeric and garam masala powder  salt and mix it well and mix lemon juice and coriander leaves also.
Now, roll a slice of dough to a thin circular shape.Then, spread the mashed aloo on the dough and roll it again.
Place it on hot tava. When it gets little brown, apply oil or butter
Turn it and again apply oil or butter on other side.
Keep turning simultaneously until it gets golden brown.

Tasty Aloo Parathas are ready!!!
Serve it with curd or dhaniya chutni (coriander chutney)or butter or pickles.

Creamy Methi Palak


Winter season for Greeny Veggies but myself when i was a young i never liked palak methi's bitter taste even same with my Brothers ,so mother was always trying something to remove this Bitterness. This recipe from My Mom's Kitchen .........


  • Onion Roughly chopped             2 med.
  • Garlic                                        4-5 cloves
  • Green chilli,roughly chopped      2 med.
  • Ginger                                       1/2 inch
  • Poppy seed                               1 tsp
  • Oil                                            1 tbsp
  • Palak, Chopped                        2 cup(1/2 bunch)
  • Methi, chopped                         1 small bunch
  • Cardamom,clove,black pepper  3-4 each
  • Cream                                       3/4 cup
  • Bay leaf                            1
  • Cashew nut                                1 cup
  • Oil                                             3-4 tbsp
  • Honey                                       1 tbsp
  • salt                                            11/2  tsp
  • Method:-
    • Heat a tbsp oil in nonstick pan add onion & saute till golden brown now add green chilli,ginger,garlic,poppy seed and saute 2-3 min.
    • Let it cool then grind in fine paste.
    • Heat 1 tbsp oil roast cashew 2-3 min.(should little brown). keep aside
    • Heat 2-3 tbsp oil add clove, bay leaf, pepper, cardamom then add paste saute for 2-3 min, add 1/2-3/4 cup water and cook for 1-2 min.
    • Add palak and methi and cook for 2-3 min. add salt,cashew and cream cook for 2-3 min.
    • Add honey mix well and serve hot.