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Malai Paneer Tikka Recipe | Vegetarian Tandoori Recipes at Home

Hey Foodies,

Malai Paneer Tikka, a name which tells you what you should expect in the dish..


Cubes of Paneer pieces marinated gently in a mix of mild flavorful aromatic spices & cream then cooked over charcoal.. Resulting in an extremely soft & succulent paneer tikka with cubes of smoked & crunchy pepper & onions..


Sounds delightful isn’t it? It is, and is easy to make, let’s get to make now shall we?


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Malai Paneer Tikka Recipe | Vegetarian Tandoori Recipes at Home
Serves: 4
  • Malai / Heavy Cream – 3 tbsp
  • Cream / Milk – 3 tbsp
  • Cashewnut Powder – 2 tbsp
  • Ginger garlic paste – ½ tsp
  • Salt - as per taste
  • Coriander leaves – 1 tbsp (chopped)
  • Green Chili - 1 small (chopped)
  • Kasoori Methi - ½ tsp
  • Besan - 1 tsp
  • Fennel Seeds - ½ tsp
  • Cardamom Pods - 4-5
  • Black Pepper - ¼ tsp
  • Paneer - 250g {diced, 16 pieces}
  • Sugar - ¼ tsp
  • Capsicums : 16 cubes
  • Onion : 16 Shells
  1. For Marinate : In a mixing bowl, add in 3 tbsp of malai, 3 tbsp cream, 2 tbsp cashewnut powder. ½ tsp ginger garlic paste, salt as per taste, 1 tbsp chopped coriander, 1 small chopped green chili, ½ tsp kasoori methi and 1 tsp of roasted besan, ¼ tsp sugar. Mix the ingredients really well.
  2. Crush : ½ tso Fennel seeds, 4-5 cardamom pods and ¼ tsp black pepper in a mortar & pestle. Add the crushed spices to the marinate and mix well.
  3. Add the paneer pieces and marinate gently. Cover the bowl, and let it rest for an hour. While the paneer pieces are getting marinated in this wonderful combination of spices, you can light up the barbecue or tandoor..
  4. Making the tikkas : After an hour, mix the paneer once again gently and then skewer the paneer pieces along with cubes of capsicums and onion shells in skewers, preferably metal skewers. I did - 4 pieces each of paneer, capsicums and onions in a skewer.
  5. In a hot charcoal lighted tandoor/bbq place the skewers and cook it in high heat, fanning the charcoals if the heat is low. Turn the tikkas every 10-15 seconds to ensure a even cooking.
  6. After the paneer starts getting golden spots, it all ready! Serve the tikkas hot with onions and green chutney..
Malai : Malai is the thick skin/part that comes on top of the cream. We Indians, usually take that from the milk and keep it another bowl in the refrigerator. After we get sufficient amount of it, like a cup or two is collected then we make White Butter out of it, or Ghee. If you do not have malai, it is recommended to use heavy cream..
Cream : The 3 tbsp of cream is replaceable with 2 tbsp of milk.(Do not use skimmed/toned milk, use full fat milk).


Try it, Try it! I’m dead sure you’re going to love this super soft & succulent tikka.. That’s all for today, Thanks 🙂



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Veg Seekh Kebabs Recipe | Vegetarian Tandoori Recipes at Home

Hey Foodies, The season is all here when we crave for some spicy, chatpata dishes & more..

Need not worry about what to make.. I’ve arranged a lineup of lipsmacking vegetarian tandoori recipes at home just for you.. And today, here we start with seekh kebabs..

A series of recipes it is, let’s get to today’s recipe.. Seekh Kebabs, usually made with minced meet, spices & cooked in tandoor.. Here, I bring vegetarian version ~ loaded with veggies, flavorful spices & cooked in the same authentic way! All made at home, let’s make it 😀


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Veg Seekh Kebabs Recipe | Vegetarian Tandoori Recipes at Home
  • Potato – 1
  • Carrot – 1
  • Peas – 2-3 tbsp
  • Corn – 2-3 tbsp
  • Soy granules – 4 tbsp [soaked in ½ cup water for 30 mins]
  • Onion – 1
  • Green chili – 2
  • Coriander – a little
  • Mint - 2-3 leaves
  • Paneer - 25g appx.
  • Ginger garlic paste – 1 ½ tsp
  • Ginger powder – ½ tsp
  • Crushed pepper – 1 tsp
  • Nut Powder – 2 tbsp
  • Nutmeg Powder – a pinch
  • Bread Crumbs - 1-2 tbsp
  • Soy Flour – 3 tbsp
  • Roasted Besan – 3-4 tbsp
  • Garam masala – 1 tsp
  • Salt – to taste
  • Cumin Powder – ½ tsp
  • Kashmiri red chili – 1 ½ tsp
  • Lemon Juice – ½ tsp
  • Butter – to baste
  1. Preparing Vegetables : Add the potato, carrot, peas, corn in a chopping machine or a mixer grinder and pulse the veggies until very finely chopped - kind of minced.
  2. Transfer the veggies to a muslin cloth lined steamer rack. Squeeze water out of the soaked soy granules and add to the rack along with the veggies. Steam this for 13-15 mins in medium flame. Then let it cool down.
  3. Preparing Kebab MixtureTo the same chopper/food processor add - 1 onion, 2 green chili, coriander, mint leaves and process it to a very fine mixture. Transfer to a plate, also add in : 25g paneer, 2 tbsp nut powder, ½ tsp ginger powder, ½ tsp cumin powder, 1½ tsp kashmiri red chili powder, 1 tsp pepper, 1 tsp garam masala, 1½ tsp ginger garlic paste, a pinch of nutmeg powder, ½ tsp lemon juice & salt to taste.
  4. Using hands, mix all the ingredients together, mashing the paneer pieces well. Add the steamed vegetables to this mixture, along with 3 tbsp Roasted Besan, 2 tbsp soy flour & 1 tbsp bread crumbs. Mix all ingredients making a dough kind of, if it is very sticky and has much moisture and not forming into dough, add more Roasted besan & Bread Crumbs.
  5. After it starts turning into dough kind of mixture, let it rest for 10-15 minutes minimum.
  6. Making & Cooking Seekh Kebabs Divide the kebab mixture into 6 portions. Grab one portion, start shaping into slight oblong shape. Now press it in a Skewer/Seekh. Dip your hands in water, and shape the seekh kebab in the skewer your your hands. Make sure the kebab mixture is nicely distributed over the seekh, thickness should be equal in all sides, otherwise it may fall while cooking. Approximate length of 1 seekh kebab - 5-6 inches. Make more kebabs like so.
  7. Cooking the kebabs In a Coal Lighted Barbecue/Mini Tandoor/Sigree we are going to cook it. Fan the coals well, now place the seekh kebabs in the barbecue/mini tandoor. Keep fanning it to ensure cooking in high heat. Turn the sides of the kebabs after a few seconds.
  8. After getting a good color in them, take one out, and brush the kebab very nicely with melted butter or ghee. Now place it again the tandoor & cook for another 30 seconds. Take the kebabs out.
  9. Serving Suggestions After the kebab cools for 30 seconds, grab the kebab with hand and gently take it out of the seekh. Drizzle a few drops of lemon juice and sprinkle some chat masala, mint powder. Serve it with raw onions, tomatoes, lemon wedges.. Enjoy 😀
Steaming Veggies : You can add the veggies to a utensil, cover it and place it inside a cooker with a stand and steam it like that if you wish to.
Alternative Kebab Cooking Choices : You can cook this in your oven at the highest temperature if you wish to, but nothing like cooking it in charcoal the authentic way.

I do say it is a bit tedious to make it, but it’s easy if you make it, and much much more worth than the effort we put into it.. Soft, Moist Seekh Kebabs loaded with flavors, once you have it you just can’t control.. Do make it & let me know how you liked it 🙂 That’s all for today 🙂

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Mili Juli Sabzi Recipe – Restaurant Style Indian Main Course Recipes

Hey Foodies,

Here’s another sabzi for you..


This Mili Juli Sabzi is a very similar recipe to mix veg sabzi, but has some good amount of influence from South parts of India..


A combination of flavors so great, I’m sure you’ll love it! Let’s get to the recipe now 🙂


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Mili Juli Sabzi Recipe - Restaurant Style Indian Main Course Recipes
  • Onion - 2 {finely chopped}
  • Coconut - ¼ cup
  • Potato - ¼ cup {roughly diced}
  • Carrots - ¼ cup {roughly diced}
  • Cauliflower - ¼ cup {small florets}
  • Beans - ¼ cup {chopped}
  • Paneer - 50g {cubes}
  • Oil - 2 tbsp + as required to shallow fry veggies
  • Cumin Seeds - ½ tsp
  • Asafoetida - ¼ tsp
  • Curry Leaves - 4-5
  • Green Chilis - 2 {slit}
  • Dry Red Chilis - 3 + 1
  • Bay Leaf - 2
  • Ginger Garlic Paste - ½ tbsp
  • Blended Tomatoes - 6 Medium
  • Salt - as per taste
  • Kashmiri Red Chili Powder - 1 tsp
  • Black Pepper - ¼ tsp
  • Amchoor Powder - 1 tsp
  • Garam Masala - 1 tsp
  • Sambhar Masala - 1 tsp
  • Sugar - ¼ tsp
  • Coriander - handful [chopped]
  • Corn Flour - ½ tsp
  • Capsicum - ¼ cup {roughly diced}
  • Coconut Milk - 3 tbsp
  • Tadka Garnish : Oil - 1 tsp
  • Mustard Seeds - ½ tsp
  • Split Bengal Gram / Chana Dal- ½ tsp
  • Split Skinless Black Gram / Dhuli Urad Dal- ½ tsp
  • Curry Leaves - 2-3
  • Dry Red Chili - 1
  • Coriander - 1 tsp {finely chopped}
  1. Preparing Vegetables : Heat up a pan, add 1 - 1½ tbsp oil, followed by the carrots & potatoes. Stir occasionally and cook till golden then take down in a bowl. When the potatoes & carrots are done, add the beans & cauliflower to the pan and cook till golden transfer to the same bowl.
  2. Then add about ½ tbsp of more oil if needed, and add the paneer cubes & cook till golden. Take down these paneer cubes separately.
  3. Brown Onion Paste with Coconut : In another pan, add about a tablespoon of oil and the two chopped onions, Stir & cook till brown in medium flame. Add the ¼ cup of fresh coconut & cook for a minute. Let it cool down to room temperature and then blend to a paste.
  4. Preparing the sabzi : In a kadhai or wok heating up in medium flame, add in 2 tbsp of oil. After it gets hot, add : cumin seeds, asafoetida, curry leaves, slit green chili, dry red chili, bayleaf. Stir and cook for 3-4 seconds, then add in the ginger garlic paste & cook for half a minute.
  5. Now, add in the brown onion paste we made earlier & cook it until it starts leaving the sides of the pan & starts oozing out oil. Pour in the blended tomatoes, add salt as per taste & cook till it starts leaving the sides of the pan.
  6. Add the masalas to it : kashmiri red chili powder, black pepper, amchoor powder, garam masala & sambhar powder and a pinch of sugar. Also add in a handful of chopped coriander and stir well, cook for a good minute of two.
  7. Dissolve the ½ tsp corn flour in 1 tbsp water. Pour that in to the gravy, mix well.. Then add the roughly diced capsicum, fried vegetables(only veggies not paneer.) & about 3 tbsp of coconut milk. Stir well, add a cup or two of water & cook it for 2-3 minutes in medium flame.
  8. Then add in the fried paneer, stir well cook for a minute and transfer to a serving platter.
  9. For Tadka Garnish In a tadka pan, add a tsp of oil. Once hot, add in the mustard seeds. As they splutter, add the chana & urad dal & stir till golden. Then add the curry leaves & dry red chili. Switch off flame, add a good tsp of chopped coriander & pour right into the sabzi. Serve hot/
The restaurant I had this sabzi served it with a garnish of kurkuri beans.. Basically a fritter similar to kurkuri bhindi. You may make that, out of the 4 attempts I made at home I made the kurkuri thing thrice,, But the recipe gets more complicated and takes longer time.. So to reduce the hassle, I skipped it the fourth time, and it was still great 🙂 If you are a person who likes eating chicken pieces in a dish with a hand, you would like the kurkuri thing in the dish.
Also in the dish at the restaurant, it was loaded with black cardamons & cloves.. I skipped 🙂
You can add tamarind pulp instead of amchoor powder, I ran out of it that's why replaced with amchoor powder.


I hope you like this beautiful combination of flavors, now come-on try the dish & tantalize your tastebuds! That’s all for this week.. Thanks 🙂

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Veg Chili Momos Recipe | Local Nepali Style | Momos Recipe

Dear Foodies,

Momos, or dumplings are one of its kind.. But this time, it’s double the delish ~ Chili Momos is here for you 🙂


I have been to Kathmandu couple of times, and have stayed for a good time as well.. And, all after that I have a very big soft corner for the city, or I must say the Country Nepal.. This delicacy is very popular around Kathmandu & Nepal.. It’s just divine, but it’s damn spicy 😀


My version is slightly drier as a gravy sorta(that’s how I prefer), you can make it with gravy if you want so.. Also not as spicy as we get there.. So let’s get cooking, shall we?


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Chili Momos | Local Nepali Style with Veg Momo Recipe
  • For Momos : Cabbage - 1 [grated]
  • Onion - 2 [chopped]
  • Ginger - 3" Piece [grated]
  • Salt - to taste
  • Pepper - ½ tsp
  • Oil - 2 tsp + to grease
  • Dough - as required [see notes]
  • For the chili momo prep - Oil - to fry + 3 tbsp
  • Green Chili - 6
  • Garlic - 10 cloves [pressed]
  • Momo Red Chutney - 4 tbsp [Recipe video in end]
  • Vinegar - ¼ tsp [I used chili vinegar]
  • Red Chili paste - 1 tsp
  • Soy Sauce - 2-3 drops [totally optional]
  • Ketchup - 6 tsp
  • Onion - 1 [shelled]
  • Salt - to taste
  • MSG - a pinch
  • Sugar - ¼ tsp [to balance, optional]
  • Fried Momos - 18-20
  • Scallions & Coriander - As desired
  1. We'll start by making the filling for momos, for the same - add cabbage, onions, ginger, salt & pepper in a bowl & mix really well. After 2-3 minutes, the mixture will feel much more moist & it;ll start oozing moisture.
  2. Take some mixture in your hands, squeeze hard and put the mixture into another bowl. Like so, take out excess moisture from the mixture. See notes for uses of the liquid you are left with.
  3. To the cabbage mixture, add the oil and mix well. Filling is ready. Grease steamer plates with oil.
  4. Roll out the momo dough(see notes) into 3-4" circles then place about ½ to 1 tsp of filling. Make plates till half(or until semicircle) as shown in video, then press the empty side of dough to the plates. Place into steamer racks. Make more momos like so, then steam for 10 mins in med flame. Let momos stand for 5 mins, then take them out of the steamer and let them cool completely,
  5. For the chili momo prep ; Heat up oil in a pan to fry the momos. Once hot, fry in high flame until golden. Keep aside.
  6. In a bowl mix - red momo chutney, vinegar, chili paste, soy sauce, ketchup.
  7. Heat up a wok, add 2-3 tbsp of oil. Once hot add the slit green chili, garlic. Stir once, then add the onion shells & toss for a minute. Add a pinch of salt & msg and toss.
  8. Pour down the sauce and ¼ tsp of sugar and cook for a minute. Add the fried momos, stir until momos are coated. Sprinkle a bit of scallions & coriander if you wish, then serve hot!
1. You can watch my momo recipe video for the dough recipe. Also the red chili chutney video, both are embedded below.
2. Locals mostly make it with raw veggies, that's why I showed this method this time.
3. The liquid from the veggies is very nutritious & delectable.. You can drink it as it is, I do it all the time I drank all of it, I like it a lot! You can also make thupka, or soup with it.. Or use it as a stock if you wish!
4. My mom has been making momos since like many years, like when I was 3-4 years I have been seeing her making.. In my family everyone loves momos, and so she used to make for us almost every week.. Now-a-days once in a month.. She used to say me, make loyi out of the dough(divide the dough into smaller portions).. I used to enjoy that 😀 Experienced hands!

Fried momos with juicy filling with a spicy & garlicy sauce.. Double the delish for sure.. Make sure you try it, and do share how you liked the dish 🙂

Red Chutney for Momos :

Veg Momos Recipe :

Thanks for tuning in, Bye!


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Red Velvet Cupcakes with Cream Cheese Frosting – Pillowy Soft n Moist | Eggless Baking Without Oven

Hey Foodies,

I had shown you a Red Velvet Cake some time back, but here I’m with a pillowy soft & moist Red Velvet Cupcake Recipe..


Think of a fluffy cream cheese frosting along with an incredibly soft moist cupcake.. Fantabulous!


Let’s get to the easy-peasy recipe.. Worrying about baking in oven or baking without oven? Don’t worry, I’ve got you covered! Instructions provided for baking in cooker as well as oven.. 🙂


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Red Velvet Cupcakes with Cream Cheese Frosting - Pillowy Soft n Moist | Eggless Baking Without Oven
  • Flour / Maida - 1 Cup
  • Cocoa Powder
  • Condensed Milk - ½ Cup
  • Milk - ½ Cup
  • Oil & Butter - 2 tbsp each
  • Sugar - ¼ cup
  • Vinegar - 1 tsp
  • Red food color - ½ tsp
  • Baking Powder - 1 tsp
  • Baking Soda - ½ tsp
  • Vanilla Essence - 1 tsp
  • Salt - 1½ Cups (for baking)
  • For Frosting : Cream Cheese - ⅔ Cup
  • Unsalted Butter - ¼ Cup
  • Vanilla Essence - 1 tsp
  • Powdered Sugar - 1½ Cups (Sifted twice, after measuring)
  1. Cupcakes : For Baking in Cooker : Preheat a cooker in low-med flame for 10 minutes with 1½ cups of salt, a wire rack and a perforated plate.
  2. For Baking in Oven : Preheat oven at 180 C for 10 minutes.
  3. For the batter : Start by adding the oil & butter to a mixing bowl, then add the sugar and whip it. Then pour in the condensed milk, and whip it for another minute or two. Then add in the vinegar, vanilla essence and ¼ cup of milk. Mix well.
  4. Sieve the flour, baking soda, baking powder, cocoa powder over this. Give it a mix, Then mix the red food color with the rest ¼ cup milk and add the milk to the batter.
  5. If the color isn't accurate for you, feel free to add some other to balance. In my case, it was raspberry red, I added a couple drops of lemon yellow food color to balance the red color.
  6. Line Cupcake tins with liners, Divide the batter into 8 cupcakes.
  7. For Baking in Cooker : Place the cupcakes in the cooker, in mine I could place 4. Then close and bake for 15 minutes in low-medium flame. Check after 15 minutes with a toothpick, if it comes out clean its ready if not, bake for another 2-3 minutes. You can bake the rest cupcakes after this batch is baked.
  8. For Baking in Oven : Place the cupcakes in the oven and bake for 15 minutes at 180 C. Check with toothpick.
  9. Take the cupcakes out and let them cool completely.
  10. For Frosting : In a bowl, add the cream cheese and butter. Beat it for a minute, then add vanilla essence and ⅓ of the powdered sugar and whip till incorporated. Then add another ⅓ and whip, and then the last addition & Whip the frosting for another 2-3 minutes. Cream cheese frosting is ready.
  11. Add the frosting to a piping bag, then pipe the frosting in the cupcakes. Sprinkle with confectionery or cake crumbs. Enjoy!
Recipe makes 8 cupcakes. But you can sneak in and get about a tablespoon or tablespoon & half of batter from around the bowl, and bake it in tartlet mould lined with a mini size liner with the normal sized cupcakes. Then after all cupcakes cools down, you can make crumb that mini cupcake.. Rest all are extremely soft & moist making crumbs can be difficult, but that small one would be slight drier as we will be overbaking it, which would help to make crumbs for topping the cupcakes.


Treat yourself with these heavenly delights, make ’em now & enjoy these luscious red velvet cupcakes 🙂

That’s all for today, Thanks!

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Eggless Banana Choco Chip Muffins in Cooker ~ Soft and Moist | Eggless Baking Without Oven

Hey Foodies,

There are times when you crave for something, and just can’t stop yourself.. Happens right?


Few days back, a sudden urge to make something with bananas & choco chips.. Just a couple hours later, made this and the taste was fantabulous.. Tweaked my Nuts Muffins Recipe, and the result was outstanding! Soft and Moist from inside with the chocolate all melting inside, with the crunch of walnuts in the out! 😀 Let’s get baking now, can’t resist.. Have to go and bake a batch now 🙂


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Eggless Banana Choco Chip Muffins in Cooker ~ Soft and Moist | Eggless Baking Without Oven
  • Flour / Maida – 1 Cup
  • Sugar – ¾ Cup
  • Oil – ⅓ Cup
  • Banana – 1
  • Choco Chips – ¼ Cup
  • Milk – ½ Cup
  • Vinegar – 1 tsp
  • Baking Soda – ½ Tsp
  • Vanilla Essense - ½ tsp
  • Walnuts - Few to top (Frozen)
  • Salt - 1½ Cups to 2 Cups (For Baking in Cooker)
  1. Start by heating up a cooker in medium flame, add in the 1½ cups of salt, a wire stand and a perforated plate. Cover and let it preheat. For Baking in Oven : Preheat at 200 C for 10 minutes in Bake Mode.
  2. For making the batter, we're going to start by mixing the vinegar in the milk. keep this aside.
  3. In a mixing bowl, add in flour, powdered sugar, baking soda and mix it. Mash a banana using a fork, then measure it, we want ½ cup of mashed banana.
  4. Add the mashed bananas, vanilla essence and oil to the milk+vinegar mixture and mix it well.
  5. To the dry ingredients, add in the choco chips and mix. Then pour in the wet ingredients and mix it. No hardcore mixing required, just mix it slowly and gently until everything is mixed.
  6. Pour in the batter to Self Standing Muffins Liners till ¾ way. Top with walnuts(or choco chips) and place in the cooker and quickly cover. Bake in medium flame for 18-20 minutes. Check at 18 minutes with a toothpick, if its clean alright if not, bake for a couple mins more. Enjoy Warm! 🙂
  7. For Baking in Oven, bake at 190 C for 18-20 mins. Enjoy Warm! 🙂
Usual Difference Between Self Standing Muffin Liners - Normal Cupcake/Muffin Liners : 1:3. This recipe will make 4 Muffins in the Self Standing ones, 12 in the normal sized.
Browning in Cooker : The muffins can very well brown in the cooker, but the issue is the choco-chips/walnuts at the top can burn & smoke which can get awry. Don't worry, you can bake this in Medium-High flame for 20 minutes and you will get browned muffins. I have done that earlier in my trials, in my trials I used to top with choco chips and they would smoke, but it wont happen with walnuts. So feel free to bake in Med-High Flame for 20 minutes. 🙂
Other reason I like light colored/golden ones - The brown/darker top ones have a slight firmer top and a slight not so moist inside..


Look, look at that melting chocolate 😀 You’re going to miss a lot, I must say if you don’t try this, try it out now! 😀

That’s all for today, Thanks!

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Shahi Tukda Recipe – Delicious & Healthier in 20 minutes | Healthier Indian Desserts

Hey Foodies,

There are a lot of times when you have guests over and you want to serve them something quick and fast, but it should be delish!


My aunt(or my dear Mamiji) served me this last time when I visited her.. She is a workhorse in cooking I must say, ask her anything to make and she’ll churn out for you in the least time possible, with the best taste and twists! She heard me & my dad talking about Shahi Tukda a night earlier, and voila next morning’s breakfast is sorted for her 😛 Okay, let me share how she made, She had used an cookie cutter to cut the bread pieces and then toasted them.. Then she made some thin rabri(usual method), and served in a bowl.. It was delish!


So a few days back, I thought to make this, but I was aiming to make this in a time-limit of 20 mins.. So, I made it by toasting bread in ghee, then making rabri using condensed milk+milk.. And also skipped the sugar syrup.. First two attempts were awry, but things were sorted on the third, and was delish.. So here it is, Let’s dig in to the recipe..

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Shahi Tukda Recipe - Delicious & Healthier in 20 minutes | Healthier Indian Desserts
  • Milk - 1½ Cups (Full Fat)
  • Condensed Milk - ½ Cup
  • Bread Slices - 2
  • Ghee - 4-5 Tsp
  • Cardamom - 3-4
  • Saffron - few strands
  • Ghee - 4-5 tsp
  • Cashews, Almonds, Raisins - few
  • Edible Silver Leaf - to garnish (opt.)
  1. Start by heating the milk in a wide big pan in high flame. Stir it once in a while.
  2. Heat up another pan, add 2 tsp ghee along with the cashews and almonds.. Stir and shallow fry the nuts until light golden. Then add the raisins and continue stirring until they puff up, take down the nuts to a bowl.
  3. Keep an eye on the milk, and stir it often. Toast/shallow fry the bread in the renaming ghee from the nuts.. Once the one side is brown, pour in about ½ tsp ghee in the uncooked side and flip and toast.. Add in the kesar to the milk, and stir it & keep on reducing.. (Timestamp : 8 mins)
  4. After 2-3 minutes of the kesar being added, add the condensed milk to the milk and stir it.. And we're going to cook this for another 5 minutes..(Timestamp : About 10 mins)
  5. Take the bread out from the pan after its done, then toast another bread, same way.. Just pour in some ghee in each side before toasting..
  6. Keep stirring the milk often after adding the condensed milk to prevent it from sticking & burning to the bottom..
  7. Crush the cardamom pods to make a powder.. The second slice of bread must have been done now, take it down..
  8. After about 15 minutes have passed, and the rabri looks thick and bubbly, it's all ready! Lower the flame, add the cardamom powder and mix.. Switch off the flame!
  9. Cut the bread slices into small triangles, also rough chop the fried nuts.
  10. In a plate, place the bread, scatter a few chopped nuts then pour over some rabri.. Add some almond slivers, kesar and edible silver leaf.. Enjoy the heavenly delicacy 🙂

What are you waiting for, quickly make this and enjoy 🙂

That’s all for today, Thanks!

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Kiwi & Blueberry Ice Cream / Berrylicious Kiwi | Eggless Without Ice Cream Maker

Hey Foodies,

Another ice cream onboard for you!


I’m sure you’ll love this! The combination of Berries & Kiwi is one of its kind, its sweet, its sour.. 😀


Soft soft Berrylicious Kiwi Ice Cream is all here for you.. Let’s have a look at the recipe 🙂


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Kiwi & Blueberry Ice Cream / Berrylicious Kiwi | Eggless Without Ice Cream Maker
  • Whipping Cream - 1 Cup
  • Condensed Milk - ¾ Cup [try first with ½ cup]
  • Milk - ¾ Cup
  • Powdered Sugar - 2 tbsp
  • Milk Powder - ¼ Cup
  • Kiwi Crush - ½ Cup
  • Dry Blueberries - ¼ Cup (Soaked for 2 hrs)
  1. Start by whipping the cream until stiff peaks. It's much more easier to whip with a machine in the summers..
  2. Add Milk Powder and Powdered sugar, and give it a mix. Then add in the milk and mix.
  3. Pour in the kiwi crush & condensed milk, and ensure it is well mixed, then add in the soaked blueberries and finally give a mix & freeze for 3 hours.
  4. After 3 hours, mix the ice cream to make sure the blueberries are well distributed in the ice cream. Freeze for another 6-7 hours or overnight.
  5. Scoop & enjoy 🙂
Condensed Milk ensures this ice cream is frozen to a soft kind of stage, with least amount of ice crystals. If your freezer isn't very powerful, I'd suggest to make the recipe with ½ cup condensed milk first. If it goes well, then you can try with ¾. Bothways tastes fantastic 😀



One of the most interesting ice creams, why not try it & share how you liked it?

That’s all for today, Thanks 🙂


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Aam ka Khatta Achar | Traditional Indian Pickles | Grannys’ Recipes

हिंदी में रेसिपी नीचे दी गयी है 🙂

Hello Foodies, Another recipe from Dadi ka Pitara! Aam ka Khatta Achaar it is, tangy flavor of raw mangoes loaded with some awesome spices! A holy grail recipe in every Indian Household. Perfect summer recipe for raw mangoes. aamkhattaacharir3
बनाने की विधि हिंदी में:  सामग्री: कटी हुई कैरी – १.५ किलो नमक – ९० ग्राम और आम भिगोने के लिए ३-४ बड़ी चम्मच पीसी हुई हल्दी – 2 बड़े चम्मच पीसी हुई मिर्च – ३ बड़े चम्मच मेथी दाना पिसा हुआ – ४ बड़े चम्मच सौंफ पीसी हुई – ५ बड़े चम्मच कलोंजी – १ बड़े चम्मच सरसों का तेल – २०० मिलीलीटर   एक बड़े बर्तन में कटी हुई कैरियां डाले. उसमे ३-४ बड़ी चम्मचे नमक की डाल कर मिलाये. ढककर ८-१० घंटो के लिए रख दीजिये, रात भर रखना उत्तम है. दूसरी सुबह, कैरियों से पानी निकल ले. और इस पानी को आप दूसरी किसी आचार या फिर रसम में इस्तमाल कर सकते है. अब इन कैरियों को २-३ घंटो के लिए धुप में सुखाना होगा. एक कपडा बीचा कर उसमे कैरी की फाड़ी सुखा लीजिये. कैरियां सुख कर के वजन में ९०० ग्राम की हो जाएँगी. जब कैरियां सुख जाये, हम उनका आचार बना सकते है. उसके लिए सबसे पहेले मसाले और तेल एकत्रित करके एक मिश्रण बनायेंगे. एक बड़े बर्तन में ९० ग्राम नमक ले लीजिये, उसमे सभी मसाले डाल लीजिये. उसके बाद धीरे धीरे करके सरसों का तेल डालिए और एक घोल जैसा मिश्रण बना लीजिये. अब उसमे सुखी हुई कैरी की फाडिया डाल करके हाथों से मिला लीजिये. ध्यान रखे की हाथों का ही प्रयोग करना है, चाहे तोह ग्लव्स पेहें. जब आचार पूरी तरह से मिल जाये, और फादियों में मसाला लिप्त हो जाये, आचार को एक एक कांच अथवा प्लास्टिक के एक बर्तन में डाल करके धक् के ४-५ दिनों के लिए रख दीजिये. ४-५ दिनों के बाद, आचार को एक धुप देंगे और आम का खट्टा आचार तैयार हो जायेगा. और हमारा आचार तैयार है, बिलकुल ही मस्त है ये खाने में. aamkhattaacharir4   कुच साव्धानियाँ १.      कैरियाँ कच्ची होनी चिए, बिल्कुल भी पीलापन नै होना चिए. २.      स्टील और अलुमिनियम के बर्तानो क प्रयोग न करें, इस से अचार खराब हो सक्ता है. ३.      केरी कि फादियों को सुखाते वक्त, कपडा जो इस्तामाल करेंगे, वो कोइ पुराना कोइ कपडा ले, क्युकी आम के दाग लग सकते है. ४.      इस recipe मे सुखे हुए और नमक का ratio १:१० है, यानी कि ९०० ग्राम सुखी केरी मे हमने ९० ग्राम नमक क प्रयोग किया है. दुसरे सभी मसला को आप घट्ट बढ कर सकते है.

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Here’s the recipe in English:

  • Raw Mango (Cut) - 1.5 kg
  • Salt - 90 g + for Soaking mangoes overnight - 3-4 Tbsp.
  • Turmeric - 2 Tbsp.
  • Chili Powder - 3 Tbsp.
  • Fenugreek Powder - 4 Tbsp.
  • Fennel Powder - 5 Tbsp.
  • Onion Seeds - 1 Tbsp.
  • Mustard Oil - 200 ml
  1. Add the Cut Raw mango in a big bowl and add about 3-4 tbsp. of salt to it. Mix it and cover it and let it sit for atleast 8-10 hours (preferably overnight)
  2. Next morning, drain the mango pieces, so that the water is separated. The water which is collected can be used for anything else, like a Chana Achaar (Another pickle).
  3. Now, the mango pieces need to be sun-dried for about 2-3 hours. Use a cloth, place the cut pieces onto it and let it dry. After the mango pieces are dried, the weight shall be 900 g. It reduces while drying. Set it aside.
  4. Next, add the salt (90 g) in a big bowl and all the spices. Mix it and start adding the mustard oil, don't add all the oil at once, we need to make it like a paste so be slow and mix well.
  5. Add the dried mango pieces to the oil and spice mixture and start mixing, use your hands preferably. You can wear gloves if you wish to.
  6. After mixing, make sure each mango piece is quoted in the masala. And, your achaar is ready.
  7. Add it in a plastic/glass bowl and cover, let is sit for another 4-5 days without disturbing.
  8. After 4-5 days, a final sun bath would be given, for 2-3 hours, and it would be ready to relish!
The mangoes you choose should be raw, and should not be yellowish.
Don't use steel utensils in any of the process of making the achaar. It can make the achaar rancid.
While sun-drying the mango pieces, use a cloth which you won't mind staining. Cause, the cloth might actually get stained.
The ratio of salt to "dried mango pieces" is 1:10, so if you have 900 g of dried mango pieces, salt would be 90 g. All the other spices measurements can be as per your preference.

Video Recipe:
हैप्पी कुकिंग 😀

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Minty Cucumber Mocktail Recipe | Quick, Easy & Refreshing ~ Summer Drinks

Hey Foodies,

Summer is all here, and all we crave for in the scorching heat is a glass full of icy cold water or drink.


Why not try some refreshing Minty Cucumber Mocktail?


Cucumber & Mint are known to be refreshing on its own, so let’s shake up a drink to beat the heat 🙂

Video Recipe:

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Text Recipe:

Minty Cucumber Mocktail Recipe | Quick, Easy & Refreshing ~ Summer Drinks
  • Cucumber Juice - 2 oz.
  • Mint Leaves - 5-6
  • Blue Curacao - 10ml + ½ tsp
  • Honey - 2 tsp.
  • Cucumber Shreds - to garnish
  • Soda - as needed
  • Ice Cubes - as required
  1. In a shaker (or a glass), add the mint leaves, muddle it using a muddler or a wooden spoon.
  2. Pour in 10 ml of Curacao syrup and 2 oz. of cucumber juice and the honey.
  3. Add few ice cubes to the drink and shake it.
  4. Add the mocktail to a serving glass and top with up with some soda.
  5. Drizzle some curacao on top and garnish with cucumber shreds. Enjoy.

As simple as that, try it & enjoy 🙂

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