Saturday, September 19, 2009

Mango Lassi


1. Yogurt ( Dahi) - 2cups
2. Milk - 1/2 cup
3. Mango - 1 cup chopped (Peeled )
4. Saffron ( Kesar) - 6-8 Threads
5. Sugar To Taste
6. Almond Powder - 3tsp (Optional)
7. Ice Cubes - 8-10 cubes or ( As u Like)

1. Put ICE CUBES,Yogurt, milk, sugar, mango and almond powder into a blender and blend untill Smooth pureed.
2. Pour into individual glasses and garnished with KESAR and few mango pulp .

Friday, September 11, 2009



1. Whole Milk - 3cups
2. Rooh Afza Red Rose Syrup or Rose Syrup - 7tsp
3. Sugar - 3tsp or to taste
4. Tukmaria - 3tsp
5. Sugar - 2-3tsp or to taste
6. Pista Kulfi - 5scoop
7. Falooda Sev - Handful ( Boiled aprox 1cup)
8. Rooh Afza Rose Syrup - 5tsp (For Garnishing)
9. Almond and pista - 4pcs sliced or fined chopped (For Garnishing)


  1. Boil the milk in a pan & reduce to a little thick consistency.
  2.  Add sugar and mix well, remove from heat and let it cool.
  3.  Add Rose Syrup and mix well and refrigerate for one hour.
  4.  Soak Tukmaria seeds in water for 20 minutes.
  5. Boiled 3cups of water and add falooda sev & let it cook for 4-5 minutes on medium flame.
  6.  Drain it and chill in refrigerator till required.

Making Falooda:

1. Take a Glass add milk then add 2scoop pista kulfi and then falooda sev, soaked tukmaria seed.
2. Garnished with Rose Syrup, almonds and Pista and serve immediately.

Friday, June 26, 2009

Bread Poha

Serve - 2

1. Bread slice - 6pcs and cut in to 1/2"squares or small pieces
2. Onion - 1medium size chopped
3. Tomato - 1 Medium size chopped
4. Curry Leaves- 8-10 pcs
5. Black Mustard Seed - 1/4th tsp
6. Green Chilli - 2pcs chopped
7. Turmeric Powder - 1/4th tsp
8. Coriander Powder - 1/4th tsp
9. Lemon Juice - 1-2tsp
10. Coriander Leaves For Garnishing
11. Salt To Taste
12. Oil - 2tsp

1. Heat Oil in a pan or kadhai, add mustard seed and curry leaves.
2. When it splutter add chopped onion and green chilli, salt and fry till soft.
3. Add coriander powder and turmeric powder and fry it for 1 -2 mins on medium flame.
4. Add chopped tomato and fry it for 3-4 mins on medium flame.
5. Add Bread pieces and mix well and add lemon juice and cover with lid for 2-3 mins on medium flame.
6. Garnished With coriander leaves.

(Note: 1. If u like then u can add frozen peas or roasted peanuts)

Thursday, May 28, 2009

Rava Idli (Microwave)

1. Rava(Sooji, Semolina) - 2cups
2. Oil - 2tsp
3. Dahi(Yogurt)- 1cup(well beaten)
4. Mustard seeds - 1/2tsp
5. Curry Leaves - 6-8pcs
6. Hing(Asofoetida) -2pinchs
7. Roasted Chana Dal - 1tsp
8. Urad Dal - 1tsp
9. Dry Red Chilli - 2pcs(Broken into pieces)
10. Salt to taste
11. Coriander leaves(Cliantro) - 3 to 4tsp chopped
12. Water - 1cup (approx)
13. Eno Fruit Salt - 1tsp OR Soda bi carbonate(Baking soda) - 1tsp
14. Green Chilli Chopped - To taste

1. Heat Oil in pan.
2. Add hing,mustard seeds, dry broken red chilli.
3. When they start popping, add curry leaves, chana dal, urad dal & salt. Fry it sometime on medium flame.
4. When chana dal and urad dal become light brown, add rava and fry it on medium flame for 3mins.
5. When rava turning light brown then switch off the heat or flame.
6. Transfer roasted rava in a bowl and allow it to cool for 10-12 imnutes.
7. Add yogurt, Chopped Green chilli, chopped coriander leaves, water and mix well.
8. Leave it for around 20 mins.
9. Add Eno fruit salt (OR baking soda) and mix well.
10. Grease the microwave safe idli moulds with ghee Or oil and fill the moulds upto 3/4th capacity with the batter.
11. Pour 200ml water in the plate of the Idli stand and microwave on 100% power for 2 mins, cover with the lid.
(If u r in US then just put idli mould in microwave)
12. Let it be cooled in microwave for 5-6 mins.

13. Remove the idlis from the idli stand and repeat the above steps for the remaining batter.
14. Serve hot with chutney (Coconut chutney OR green chutney /sambhar)

Thursday, May 07, 2009

Bread Roll

1. Potato - 4pcs medium size (Boiled & mashed)
2. Green Chili - 6tsp chopped
3. Ginger Paste - 1tsp
4. Cumin Seeds (Jeera) - 2pinchs
5. Coriander Powder - 1tsp
6. Turmeric Powder - 1/4th tsp
7. Salt To taste
8. Coriander Leaves - 3tsp chopped
9. Froen green peas - 5tsp (U can take fresh green peas also)
10. Garam Masala powder - 2pinchs
11. Cooking Oil - 2-3tsp
12. Onion - 1medium size (Finelly chopped)
13. Oil - For deep frying
14. Bread (U can use Whole wheat bread, white bread)

1. Heat oil in kadhai or pan.
2.Add cumin seeds, when it splutter add chopped onion, ginger paste and chopped green chili.
3. Fry it on medium flame for 4-5min. Add cumin powder, salt & garam masala powder, turmeric powder.
4. fry it proper and add frozen green peas and mashed potato, mix well and add coriander leaves.
5. mix proper and if u want then make a small roll.

For Making Roll:
1. Cut the bread edges.
2. Dip bread slice in water and take out immediately.
3. Squeeze the water from bread by pressing between palms gently.
4. place the potato roll in the center of the bread & close the bread around the filling(Filling should not come out)
5. Repeat the same process for making more rolls.
6. Roll it on bread crumbs.
7. Heat oil in a kadhai or pan and deep fry on medium frame till golden brown.
8. Serve hot With sauce or any type of chutney.

Wednesday, April 29, 2009

Aloo Subji

Ingredients: Serve - 4

1. Potato - 4pc(Medium Size & Boiled)
2. Tomato - 1pcs chopped
3. Turmeric Powder - 1/4th tsp
4. Red Chili Powder - 1/2tsp
5. Green Chili - 2tsp chopped
6. Cumin Seeds - 1/4th tsp
7. Coriander Powder - 1/2tsp
8. Yogurt (Dahi) - 3tsp
9. Dry Mango powder - 1tsp
10. Garam Masala Powder - 2pinchs
11. Salt To Taste
12. Cooking Oil - 2tsp
13. Coriander Leaves - 2tsp chopped


1. Divide the potatoes into medium sized pieces by crushing it using hands (the texture of curry will be good if you use your hands instead of cutting the potatoes using knife)

2. Heat oil in a pan or kadhai.
3. Add cumin seeds (jeera).When it'll splutter add coriander powder, green chilli chopped, turmeric powder, black pepper, red chili powder, garam masala powder and fry it.
4. Add chopped tomato and dry mango, salt and fry it proper.
5. Add yogurt(Dahi) and fry it for 1min, now add crushed potatoes and fry it 2mins on medium flame.
6. Add 1/2cup of water and boil it for 3-4minutes on medium flame.
7. Garnished with green chooped coriander leaves.
8. Serve hot with roti, paratha, puri and rice.

(In this recipe iam not using onion and garlic, so u can called as a jain sabji)

Wednesday, April 01, 2009

Gajar Halwa (Microwave)

Microwave Recipe


1.Carrot - 1Lb (450gram)
2. Sugar - 1/2th cup
3. Khoya - 1/4th cup
Rabri - 1/4th cup
4. Whole Milk - 1/4th cup
5. Ghee - 4tsp
6. Almonds - 10pcs sliced or finely chopped
7. Raisin - 12-14pcs
8. Cashew Nuts - 10-12pcs chopped or sliced
9. Cardamom Powder (Elaichi) - 1/4th tsp

1. Wash and grate carrots.
2. Mix grated carrots and 1tsp ghee in microwave safe bowl and put them in
microwave for 6 minutes at high temperature.
3. Take Out the bowl and add whole milk, sugar, raisins and mix it.
4. Put this bowl in microwave again for 5-7 minutes.(Stir in between once)
5. Take it out the bowl and add khoya, ghee, cardamom powder, few chopped cashew nuts, almonds and mix it.
5. Put the bowl in microwave for 5 minutes.
6. Take out the bowl and garnished with almonds and cashew nuts.
7. Serve as chilled or hot (as u like)dessert.

Wednesday, March 25, 2009

Gobi Manchurian

Ingredients :

1. Cauliflower Medium - 1pc (Aprox - 2cups florets)
2. All Purpose Flour (Maida) - 1/2cup
3. Corn Flour - 3tsp
4. Green chili - 2pcs finely chopped
5. Oil - for cooking
6. Salt - To taste

For Gravy:

1. Onion - 1cup (Finely Chopped)
2. Garlic - 2tsp chopped
3. Spring Onion - 1/4th cup chopped
4. Tomato Ketchup - 3tsp
5. Corn Flour - 1tsp
6. Soy Sauce - 1/4th tsp (If u Like)
7. Salt - To taste.
8. Cooking Oil - 3tsp
9. Red chili Paste or Powder - 2tsp(If U Like)

Preparation Of Gobi Manchurian :

1. Heat oil for deep frying.
2. Mix flours and salt with water and make a thick better.
3. Dip the gobi florets in the paste and deep fry till golden brown and crisp.
4. Keep aside.

Manchurian Gravy
1. Heat oil in another pan or kadhai.
2. Add Chopped Onion, salt, green chili chopped, garlic chopped and fry it on medium flame.
3. Add Tomato Ketchup, 1/8th cup chopped spring onion, soya sauce, red chili paste or powder, corn flour with add little water and fry it on medium flame for 3-5min.
3. Add Fried crisp gobi and mix well.
4. Garnished with chopped spring onion.
5. Serve Hot.

Monday, March 23, 2009

Dhaniya Aloo

Ingredients: (To make – 4)

1. Potato - 4pcs medium size boiled (Chopped)
2. Tomato - 1pc
3. potato - 1/2pc boiled
4. Yogurt - 3tsp
5. Green Chili - 3pcs
6. Coriander Leaves - 1bunch (aprox 2cup chopped)
7. Roasted cumin powder – 1/2tsp
8. Black pepper powder – 1/4tsp
9. Black salt - 1/4th tsp
10. Salt - To Taste
11. Sugar - 1/2tsp
12. Lime Juice or Lemon Juice - 2tsp
13. Dry Mango Powder - 2tsp


1. Add all the things (Accept boiled 4pcs potato) with little water in Mixer grinder jar and make a little thick paste.
2. Arrange the Chopped Potato in a deep bowl.
3. Pour the Coriander thick paste evenly all over the potato and stir it or mix well.
4. It can be served in lunch or dinner time as salad.

Thursday, March 19, 2009

Panjiri (Churma)


1. Wheat Flour - 1/2 cup
2. Ghee- 4tsp
3. Sugar - 4-5tsp
4. Almonds - 10pcs (Chopped, sliced)
5. Chiraunji - 25 pcs or 2tsp
6. Cardamon Powder - 2pinchs
7. Raisin - 1tsp (chopped)
8. Dry Coconut - 2tsp (Grated)


1. Heat a kadhai. Add flour and roast on slow flame, stirring continuously.
2. Add ghee and fry it till atta (wheat flour) become a golden brown.
3. Remove it from flame.Add cardamom powder,chopped raisins, almods, dry grated coconut and sugar and mix well.
5. Garnish with chiraunji and almonds.

It can also be served as BHOG item with POOJA.