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

Monday, April 29, 2013

Palak Paratha Recipe

Wheat flour                   2 cup
Palak (spinach) chopped  1 small 
Green chilly chopped       2
Oil                               1/8 cup + for frying
cumin seeds                  1/2 tsp
Sesame seeds (til)         1 tsp
Salt                             1 1/2 tsp
Turmeric powder            1/2 tsp
Amchur(mango Powder)  1/2 tsp

Wash palak and make puree along with green chilly.
Take wheet flour add  oil & all dry spices and mix well then add spinach Puree,
add water and make dough for paratha and cover and keep it aside for 30 min.
Roll out a round then apply oil and dry flour , then fold again apply oil and flour,again fold it and roll in triangle paratha applying dry wheat flour
Heat tawa & cook the paratha on both sides smearing some oil on each side till the paratha is cooked
Serve with Green chtueny, pickle or raita/curd.
Can add Gram flour also and make more healthy can add rice,barle,jwar flour also.
Making more soft use butter milk in place of water.

Tuesday, April 23, 2013

Pav Bhaji Recipe

Famous street food of Bombay. Any time I can have, I have remembered when I was in 10th class that time I learned ,Becoz weekly once I want Pav Bhaji n My Mom not Ready to cook .
Preparation Time     15 min.
Cooking Time          30 min.
Serving 4
Potatoes    4 medium

Tomatoes,chopped    6-7 medium
Onions,chopped       4-5 medium
Green capsicum,chopped     1 medium
Cabbage chopped    2 cup
Green peas            1 cup
Ginger,chopped    1 inch 
Garlic             8-10 cloves
• Carrot,chopped    2-3 med.
Oil                     4 tbsp
turmeric powder    1/4 tsp
Pav bhaji masala   2 tsp
Salt                    2 tsp
• Red chilli powder   3/4 tsp
• coriander powder   2 tsp
Butter                 3 tbsp
Pav                     12
• Butter                 1/4 cup
Coriander leaves,chopped 1/4 cup
Lemons,cut into wedges 2
• onion chopped      1 cup
Boil potatoes, cabbage, green peas(separately) in salted water till soft,(take 2 whistle) drain, mash lightly except peas.

Grind onion,ginger and garlic to a fine paste.make tomato puree.
Heat oil in a pan and add onion paste. Sauté till light brown. 
Add turmeric powder,red chilli powder and coriander powder, salt. saute 2-3 min.
Add chopped capsicum and tomato puree.cook till the raw flavoure of tomato disappear.

Add mashed veg and peas(if needed add 1/2 cup of water) cook on medium heat for five min.,stirring continuously.
Add Pavbhaji Masala Cook on medium heat for two minutes. 
Heat 2 tbsp  butter in a thick-bottomed pan or a tawa. 
Slice pav horizontally and roast for half a minute,pressing two or three times or till pav is crisp and light brown.

Garnish the bhaji with chopped coriander leaves,spoon of butter butter and serve hot with pav accompanied with chopped onion and lemon wedges.

Monday, April 22, 2013

Puran Poli Recipe

Puran Poli specially Maharashtra Taste and it's made on Gudi Padwa , Hindus New Year.Sweet stuffing in chapati is Delicious. I don't like it but Vik loves Very Much. Maharastrian make Amati ,side dish with it ,it's spicy and made with chana dal water but I made Kadhi with it.This masala ( puran) can keep for 15 days in Refrigerator.

 Preparation Time 20 Min.
Cooking Time 30 Min.
Serving     3
For Poli
2 cup wheat Flour
1/4 tsp salt
1/2 cup milk

For Puran
2 cup chana dal
2 cup sugar
1 tbsp ghee
1/8 tsp Tea masala and cardamom powder
Ghee for Frying

Wash and soak dal in 4 1/2 cup water for 1 hr.,then take 3-4 whistle.

Let cool cooker,open if extra water in dal ,then drain water and mash with masher and mix sugar . 

Cook on medium flame,stir continuously, when mixture become little thick add ghee and cook until the mixture become very thick and begins to leave the sides of the pan.Switch off the gas let cool ,after 15 or 20 mixture will be very thick and in Peda or halwa  consistency.Then add tea masala and cardamom powder.If mixture is not in right consistency then cook again for 5 min.

Mix salt and milk in flour and make soft dough with water.
Take small ball and roll in small chapati, spread 2-3 tbsp puran mixture and joint all corners and roll it little.
Transfer on tawa cook both side apply ghee also.
Serve Hot with Hot kadi.If you are not calorie conscious can take extra ghee, I like it.

Friday, April 19, 2013

Pizza Paratha Recipe | Stuffed Paratha

Pizza Paratha sounds little Different, today i was feeling lazy and my Freeze was stuffed with little Pizza sauce,cheese I want to finish it,so I thought to try this  Paratha and Really It's so Yummy!!!

Preparation and cooking Time 30 min.
Serving 4
2 cup Wheat Flour
Salt to taste

1/2 Cup Pizza Sauce
1 small onion Finely chopped
1 small Capsicum finely chopped
3/4 cup Grated Cheese
2 Carrot grated
1 tbsp Black pepper
1 tbsp Chaat masala
Butter/Oil to fry

Mix salt in flour and with water make soft dough and keep aside for 30 min.
Roll two chapati in same size, spread sauce on one chapati,spread some onion,carrot,capsicum and lots of Cheese, sprinkle chaat masala,pepper,salt over it.
And seal with another chapati.Now cook on tawa with butter.

Serve hot with choice of Dips.

Coconut Chutney Recipe


  • Coconut - 1 cup, freshly grated
  • Dalia - 2-3tbsp, (roasted chickpeas)
  • Green Chilies - 2-3
  • Salt to taste
  • Tempering/Poppu/Tadka:
  • Mustard seeds - 1/2 tsp
  • Curry leaves - a sprig
  • Urad Dal         1 tsp
  • Oil - 1 tsp


  1. Grind fresh coconut, roasted chickpeas, green chilies and salt to a smooth paste adding very little water. Remove onto a serving bowl.
  2. Heat oil for tempering in a small pan. Add mustard seeds and allow to splutter. Add curry leaves and turn off heat. Pour the tempering over the chutney.
  3. Serve  coconut chutney along side idli or dosa.


  • Fresh coconut is essential for the best flavor.
  • Scrape out the outer brown layer of the coconut for a white colored coconut chutney

Thursday, April 18, 2013

Bread Idly Recipe

Bread Idly I got this idea from my Neighbour and it's really quick and fast for Breakfast.I saw this Recipe on one site.

Preparation and cooking time 30 min.
Serving 4
10 Bread slice
5 Potato, Boiled and mashed
2 Green chilly
3/4 tsp Black pepper powder
1 tsp Salt
1 1/2 cup Curd
To Temper
1 tsp Oil
1/2 tsp Mustard seeds
1 tsp Urad dal
Curry leaves few

Mix green chilly,salt,pepper powder in potato and keep aside.
heat oil add mustard seeds and urad dal,curry leaves and mix it in curd and mix salt also.

Cut bread slices into round shape. Spread potato mixture and place on nonstick tawa(potato side should be down).
Pour 2 or 3 tbsp curd on bread  and cover with lid.Cook till bread absorbs all curd ( 2-4 min.)

Serve hot with choice of chutney.

Can add Capsicum,Carrot,Spring onion in curd.

Dal Bati Recipe

Dal Bati is Marwari / Rajasthani cuisine. Vik was asking so long ,so Yesterday made it.

Preparation time 20 min.
Cooking Time     40 Min.
Serving    3
For Bati
2 1/2 cup wheat flour
1/4 cup + 3 tbsp Ghee
1/4 cup Curd
1/4 tsp turmeric Powder
1/2 tsp carom Seeds (ajwine)
1 tsp Salt
1 cup Ghee for dipping
For Dal
1/2 cup  Toor Dal
1/4 cup Chana dal
1/4 cup moong dal
1/4 cup Urad dal
2 Tomato,chopped
3 tbsp ghee
1 tsp Red chilli powder
1/4 tsp Mustard Seeds
1/2 tsp cumin seeds
1 1/4 tsp Salt
a pinch Heeng (asafogetida)
Curry Leaves few
2 tbsp Coriander leaves,chopped

Mix oil,salt,ajwine,turmeric powder together in flour,then mix curd and make a dough with help of water but dough should not be very soft it's should be like poori dough.
Cover and keep for 60 min.

Wash all dals and soak for 30 min then cook it in pressure cooker till done.
Heat ghee in pan add musturad seeds,cumin seed let it splutter then add curry leaves and heeng. Add tomato cook till done,then add chilli, turmeric powder,salt and mix well.
Add boiled and mashed dal. If needed add water and boil.
Garnish with coriander leaves.

9-10 small ball with dough dent with thumb in middle and place in gas oven ,flame should be low, keep turning in interval.
It takes 40 -50 min. when it done it turns light golden color and raw smell will go off.

Take on clean cloth ,press little and it break slightly now dip in melted ghee for 5-7 min.

Serve with Hot dal if needed and you are not calorie conscious can take extra ghee also.
Green chutney,Papad, lemon slices and onion are best with it.

For dal can use only toor dal also.
If you wants can add garlic and onion in dal while frying .

Wednesday, April 10, 2013

Nungu Milk Shake Recipe | Palm Fruit Milk Shake

South is very hot and  Nungu fruit is coming in summer and it's naturaly Cooling our Body , So Come on beat the summer.

Nungu/Palm Fruit    4 piece
Milk                       2 Glass
Sugar                    4 tbsp
(Can add Rose or Khus Syrup 4 tbsp ,then reduce sugar amount )

Peel and cut Nungu in small pieces then blend it,then add milk and blend it .
If you like can add syrup also , plain nungu shake also very yummm!!! 

Add some ice cubes and Serve chilled.

In place of milk can use Tender coconut water also and That also very Yummy!!!
Sending this to Celebrate Summer and Jagruti's  page

Monday, April 8, 2013

Stuffed Palak Kofta in makhani Gravy | Shaam Savera

Shaam Savera Stuffed Palak Kofta : I am following Sanjeev Kapoor's Recipe.It's Very Yummy It's my 4th or 5th time, It's little time Consuming but Occasionally we can make it. 

Prepartion Time      30 Min.
Cooking Time          30 Min.
Serving                    4
For koftas
•Fresh spinach leaves (palak) 3 medium bunches
•Cottage cheese (paneer),grated 1/2 cup

(Can make Paneer at Home also
Milk                1/2 ltr
Lemon Juice 1 tbsp)

•Salt                                       1 1/2 tsp
•Green cardamom powder         a pinch
•Oil                                        2 tbsp + for deep-frying
•Cumin seeds                          1 tsp
•Garlic,finely chopped               6-7 cloves
•Green chilli,finely chopped       3-4
•Gram flour (besan)                 3 tbsp
•Turmeric powder                    1/4 tsp
•Cornflour/ corn starch             1/4 cup

Makhani gravy

•Tomato,roughly chopped   10 large
•Oil                                 4 tbsp
•Green cardamom              6-7
•Garlic,chopped                 7-8 cloves
•Salt                                1 1/2 tsp
•Red chilli powder   2 1/2 tsp
•Butter 1/4 cup
•Fenugreek leaves (methi),
 roasted and powdered         2 tsp
•Butter                              2 tbsp                        
•Honey                              3 tsp
•Fresh cream                      4-5 tbsp


Trim and cut the spinach leaves and blanch them in eight cups of boiling water for two to three minutes.
 Drain and refresh under cold water. Squeeze out the excess water, cool and grind it. 

Bring milk to a boil, then add lemon juice. The milk will start curdling and the water will separate  keep stirring to avoid burning at the bottom and until the water completely sepearte. Switch off. Collect the paneer and transfer it to a muslin cloth,wash it well with water to get rid of the sour taste of lemon

Then tie and hang it for at least  30 mins for all the remaining water to get strained.
Squeeze excess water. (But I squeeze by hand)In another bowl mash the paneer with a little salt and a pinch of green cardamom powder. Make small ball with paneer mixture

Heat two tbsp oil in a non stick shallow pan, add the cumin seeds, garlic and green chillies and sauté. 

Add the gram flour and continue to sauté for one to two minutes. Add the turmeric powder and stir. 
Add the spinach and salt sauté, stirring continuously, until the mixture is dry and begins to leave the sides of the pan.

Set aside to cool. Make little big ball  and 
Take each spinach ball flatten it on your palm and place a paneer ball in the center. Gather the edges and shape into a ball. 

Spread the cornstarch in a plate and rolls the stuffed spinach balls in it. Heat sufficient oil in a kadai. 
Gently slide in the stuffed spinach balls, and deep fry on low heat for two to three minutes or till golden brown.
 Drain on absorbent paper. 

For the makhni gravy puree the tomatoes till smooth. 
Heat the oil in a deep non stick pan. Add the cardamoms and sauté for one minute or till fragrant. Add the garlic and sauté for one minute.
Add the tomato puree and salt and mix well. Add the red chilli powder and cook for fifteen minutes or till the raw flavour of tomatoes disappear. Add the butter and cook for some more time
Add the dried fenugreek leaves and honey to the gravy. 
Stir and cook for five minutes more. Add the cream and cook for two minutes more.Halve The Kofta.
 Pour the makhni gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately with roti or naan. 

Some Notes
Before frying all the koftas, fry one and check if it is breaking. If it breaks, add some more sautéd  gram flour to the spinach mixture.
In place of Paneer can use mashed Potatoes also.
To make Jain Gravy place of garlic can use cashwnut and poopy seeds.

Thanks for Reading and Humbly Welcome for your Suggestions.