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, October 20, 2014

Besan Barfi Recipe / MohanThal Recipe

Besan barfi or Mohanthal its famous Rajasthani and Gujrati Sweet. Its's signature dish of my Grand MIL and we tried it so many   times but we never got the same taste and texture as she served.Now she is not between us ,so there is no option to get this sweet,so I have stared trying this and following her instructions and direction and I got proper texture and taste but still her love and taste is missing.

2 Cup   Besan (Gram Flour)
1 Cup   Sugar
1/2 Cup Mawa(Khoya)
1 Cup   Ghee (Melted)
2 tbsp  Milk
1/4 tsp Cardamom Powder
Edible color a pinch (optional)
2 tbsp  Chopped nuts ( Almonds and Pistachios)

Take Besan in a bowl or plate.Add 1/2 cup of ghee and mix with fingers,then add milk and again mix it well and gather all mixture in center and keep for 5-7 min aside.Then rub the mixture between the palms to combine well.Pass it through thick sieve, pressing lightly to remove lumps or knots.

Saute it on medium heat, stirring continuously, till fragrant and dark in color then add remaining ghee and saute for few seconds.Keep it aside.
Now in another pan take sugar and 1/2 cup of water and Cook together till it gets one string consistency.

Add Mawa into sugar syrup and cook for 1-2 min and mix well.
Now add roasted besan mixture in this syrup and Edible color mix well cook for 1-2 min. Add cardamom powder mix it and keep aside for 5-7 min.
Grease a tray or plate with ghee and transfer the barfi mixture into tray.spread evenly and garnish with nuts.

Set aside to cool completely. Cut into squares, separate the pieces and store in airtight container.

I used Mawa sweet(mithai) instead of Mawa,if you are also using,then take only 3/4 cup of sugar.
Roast besan flour on low flame , if its not roasted properly it will give raw taste.
If you don't want use color can use saffron.

Wednesday, October 15, 2014

Gud Papadi / Gud Pare / Sweet Biscuits

This sweet especially prepared on Diwali or holi but I make it often. In north India  you can get this sweet probably in all houses in winter season.This is a healthy homemade treat. Enjoy !!!

2 Cup    Wheat flour
1/2 cup  gud /jaggary (Crushed)
1/4 cup  Oil
1 tbsp   Sesame seed (Til)
Oil to deep fry

In a bowl take gud and 1/4 cup of water. Heat it and stir till gud  dissolve.
In another bowl mix flour,oil and sesame seed and kneed a dough using gud water.
Immediately divide it into two parts and make smooth balls out of them.
Roll it into round shape (1/4 inch thick) .

Cut into desired shape Otherwise you can make small - small  ball and roll but not very thin.Prick it with fork. Heat oil Deep fry on low flame,till it turn into brown color.Drain on absorbent paper.
Let it cool.Store in airtight container.

Roll immediately after making dough,otherwise dough will become hard.
While sliding don't don't turn immediately, let it cook one side then flip. Otherwise papdi will break.

Monday, October 13, 2014

Sugar Coated Shakarpare | Sugar Coated Biscuits | Pethe

This is all time favorite sweet among all age group of people. You can try it any occasion or festival.  Pethe  / Shakarpare (We say pethe) is easy to make and really very delicious n yummm !!!

2   cup    Maida
1/2 cup    Ghee
11/2 cup   sugar
Ghee / Oil to deep fry

Sieve the flour and mix ghee.Make semi soft dough with lukewarm water.Cover and Keep aside dough for 5-10 min.
Knead the dough again. Divide it into two parts and make smooth balls out of them.
Roll it into thick roti (1/2 inch thick) then cut into desired shape.

Heat oil/ghee Deep fry on low flame,till it turn into light brown color.Let it cool.
Prepare sugar syrup by heating sugar and 1/2 cup of water in a pan until a syrup like 2 thread consistency is form.
Deep all shakarpare/pethe in sugar syrup and drain and arrange in a plate. You should do quickly this procedure because syrup will get dry soon.

Let it cool and dry .Store in airtight container and enjoy sweet till 10-15 days.

If you are cutting into round shape,so you have to prick it with tooth pick or fork.
While you are sliding shakarpare/pethe into oil/ghee flame should be High but after that fry on low flame.Don't fry on High flame.

Saturday, October 11, 2014

Khatta Meetha Mixture / Khatta Meetha Chivada

This is my all time favorite snack. I like Haldiram's Khatta meetha Mixture very much.One day I thought, I should try this at home and I tried but it didn't come very nicely,then I tried 2-3 time and got yummy taste,flavor,color and now everyone love this at home. Another thing  its very easy , So lets  start for Diwali celebration....


250gm  Poha (Pressed Rice)
100gm  Boondi (salty)
100gm  Nylon Sev
100gm  Gathiya sev(Thik Sev)

1/2 cup Groundnut
1/4 cup Cashew nut
1/4 cup Raisins

11/4 tsp Turmeric Powder
6 tbsp   Powdered sugar
3/4 tsp  Tatary(edible citric acid)
1 tsp    salt or according to taste
Oil To Deep fry

Heat oil deep fry Poha and keep aside.

Then fry raisin, when they puff up take out.
Deep fry cashew and groundnut ,drain and keep aside.Let everything cool.

On a big paper take all these deep fried items ,then add boondi and both type of sev ,now sprinkle turmeric powder,salt ,sugar and tatary and mix well.

Khatta meetha Mixture is ready keep it in air tight container.

Adjust sugar if needed add little more,becoz this snack will give little sweet and tangy taste.

Wednesday, July 23, 2014

Mango Kheer Recipe | Mango Rice Pudding

Kheer  is our traditional sweet and I tried to give a little twist in this Authentic Recipe.

Preparation and Cooking time: 30-40 min.
Serving: 4-6

1/2 cup long grain rice (washed and drained
1 ltr. milk
2 Cup Mango Pulp
1/2 cup
2-3 cardamom seeds (crushed)
3-4 almonds,chopped
Few threads of saffron threads, soaked in a little hot milk
3-4 skinned pistachio nuts (chopped)
Few tbsp raisins (optional)


Wash and soak rice for 30 min.
Drain rice and Put the rice, milk  in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up

Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
Add the sugar and boil again for 5 min.
Remove the  kheer from heat and let it to cool.
Now add Mango Pulp and mix well.

 Serve either at room temp.or chilled.


If you feel rice is more in kheer then add 1/2 cup of milk.
Adjust Sugar also.

Thursday, March 13, 2014

Aate ka Churma | Churma Recipe | Festival Recipe

After a long Break I am here with sweet recipe , specially for Holi, which is falling on Sunday.

I am having some problem with my blog ,so may be in future for some time I can't post regularly. .Feeling very sad.
Dal-baati is incomplete without "Churma".It's best combination of Rajsthani food.Everyone like it at my home with dal and really it's give a different and Yummy taste.
Happy Holi To all My blogger Friends

Preparation Time: 15 mins.
Cooking Time: 30 mins.
Serves 4-6. 


2 cup whole wheat flour (gehun ka atta)
1/4 cup semolina (rava)
1/4 and 1/2 cup melted ghee
1 cup powdered sugar
1/4 tsp cardamom (elaichi) powder
Milk as required
Ghee for deep frying

Mix flour and semolina,then add 1/4 cup of ghee and mix well.
Add milk  and knead into a stiff dough.Keep aside for 15-20 min.

Divide the dough into twelve lemon sized balls.Shape each ball in the shape of your fist and press with your fingers in the center.
Heat sufficient ghee in a kadai and deep-fry the balls on low flame, till golden brown. Drain and allow to cool.

 Coarsely grind in a mixer and strain with strainer(strainer should be with big hole)

Add powdered sugar, cardamom powder and 1/2 cup of ghee and mix well.

Serve churma with Dal Bati and enjoy

If you wish can add dry fruits also like Almonds,pista, raisins
If you wants to give Laddu shape then add more ghee but I am little Calorie conscious.
Can make dough with water also.
I used coarsely ground wheat flour so I didn't use rava but if you are not having so just add rava and get same texture.

Tuesday, January 28, 2014

Rasgulla Recipe | Paneer Recipe | Easy Sweet Recipe

I goggled and got so many Rasgulla recipes then I got this one on Sify.com. I tried and in first time it came out very  nice but didn't get time to post and some problem in blog also that's why after a long break I am here. I tried 2 methods and sharing here but I felt  first one is very easy. 

Preparation Time  20 mins    Cooking time: 25 mins    |  Makes: 20 Nos.
1 ltr. milk 
3 tbsp lime juice
1 tsp - sooji (semolina)
1 1/2 cup - sugar
1 1/2 cup - water
8-10 glasses water to cook the rasgullas

Boil milk and add lemon juice to the boiling milk.
Continue heating until milk completely curdles and you could see the whey water getting separated completely. Switch off the stove and add ice cubes.
Now take a cheese cloth or thin dupatta and strain the paneer. 
I did this with the cloth over a metal strainer and a bowl below to collect the whey water.
Wash with cold water to remove sour taste.

Make a potli /bag and at the same time keep squeezing it so as to remove the water.
When you see a ball of chenna in the center of the muslin cloth it is a sign that the chenna is ready.
take Paneer and start kneading until smooth by hand but For kneading I used mixer grinder it's easy way to get smooth texture.

Meanwhile boil about 7-8 glasses of water in a large cooker/wide vessel.Take kneaded paneer add Rava and knead again.Now make small balls with paneer 

When the water starts boiling lower the flame and add balls to the boiling plain water (you do not need the sugar syrup at this stage).
Take  1 whistle on High flame then lower the flame cook for another 7 mins.Turn of heat and open the cooker only after it has cooled down completely .It will be double in size.

Meanwhile Take 1 1/2 cup water and 1 1/2 cup sugar and boil it 4-5 min. and keep aside.
Now carefully remove the rasgullas in a bowl and add warm the sugar syrup

Let cool at room temp then put in the refrigerator for 4-5 hrs.
Serve Chilled.

If you wish can add rose essence in sugar syrup.
Can use curd,vinegar also instead of lemon juice.
You can use ready Paneer also(like Amul,hatsan etc.)

Another Method also is here-
Take 2 cup sugar and 3 1/2 cup water ,elachi powder in a pressure cooker and boil it.

After the sugar gets dissolved completely and the syrup boils,add the paneer balls  carefully one by one.

Cover the pressure cooker and cook it till you get one whistle on high flame. Then cook another 5-7 min. on low flame.

Put off the flame and let it cool by itself.

But I felt First one is easy.