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Wednesday, 24 December 2014

Easy Milk Peda / Doodh Peda

Now this is something caught my attention today which was worth noting down and saving it :)

Recipe by Murtaza Ajmer to ‎Huma's Kitchen And Cooking Classes

Tasty Mazaydar Dhoodh Peda / Milk Peda
Delicious as ever!! every body just going to love it.

Homemade Paneer 1 big cup 
Milk pwd 1/3 cup
Milk 1 small cup
Unsalted butter 50 g
Sugar 1 cup
Cardamom pwd ¼ tsp
Pistachios for garnishing

1. Melt butter in a non-stick pan.
2. Add milk to it.
3. Stir well and allow to boil.
4. Add milk pwd and combine.
5. Now add paneer and mix it together.
6. In medium flame, allow the mixture to cook with continous stirring.
7. Take care the mixture doesn’t get burnt in the bottom.
8. Simmer the flame and stir well, until the mixture thickens.
9. After 10 to 12 mins, the mixture starts leaving the sides.
10. Once we get the texture of soft dough, remove from flame.
11. Transfer to a bowl and allow to cool.
12. Once the mixture is slightly warm, add sugar and cardamom pwd.
13. Knead the mixture to smooth dough. ( the sugar melts and combines to form grainy texture )
14. Make small balls out of it and flatten it.
15. Repeat the same for all Pedas.
16. Garnish with sliced pistachios on top, when they're moist & soft.
17,Keep it aside for sometime approx 20 mins.
Tasty Milk Pedas are ready to serve.

Wednesday, 17 December 2014

Moist Carrot Cake

Moist carrot cake - adapted from all recipes
2 eggs
1/2 cup plus 2 tablespoons vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1-1/2 cups grated carrots
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. fold in walnuts if using I used a Handful chopped walnuts rubbed with some maida ...Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Recipe and pic by Maya Mirchandani Prabhu from home bakers guild

Sunday, 14 December 2014

Chennai style Chicken Curry...

Chennai Style Chicken Curry... By Seema Hussain


1 tsp Cumin Seeds

3 Green Cardamom Pods

1-inch Cinnamon Stick

3 Cloves

1 Star Anise

1 kg Skinless Chicken 

350g White or Red Onion, chopped

25g Garlic and 25g Ginger, ground together in a paste

15g Green Chillies, ground into a paste in a pestle and mortar using a little oil

5g Turmeric Powder

10g Red Chilli Powder

20g Coriander Powder

Pinch Salt

250g Chopped Tomatoes

1 and 1/2 tsp Black Peppercorns, cracked

1/2 Tsp Fennel Seeds

200ml Coconut Milk

1/2 Bunch of Coriander Leaves

10 Curry Leaves

150ml Vegetable Oil


- Trim and remove any remaining skin or fat from the chicken 

- Roast the black pepper and fennel seeds and make a powder of both separately

- Wash and finely chop the coriander leaves

- Heat the oil in a heavy-bottomed pan and gently fry the curry leaves, then remove from the heat and set aside

- Add the whole spices to the pan and allow to crackle

- Add the sliced onions and cook until golden brown

- Add the ginger and garlic paste and stir well, then add the chicken and green chilli paste and stir

- Add the turmeric, chilli powder and coriander powder and cook for five minutes

- Add the chopped tomatoes and stir until the chicken is cooked

- Finish with cracked black pepper and fennel powder and coconut milk

- Serve in a bowl, garnished with coriander and fried curry leaves and chillies

(I added 250 gms yoghurt instead of tomatoes)
(Recipe courtesy)
(Pan-Indian restaurant and lounge)

Tuesday, 9 December 2014

Homemade Kulfi

சரோஜா குமாரராஜா‎Home Chefs Guild

Cool,Creamy,Grainy irresistible yummy treat....Home made Kulfi ice-cream.
Done with shortened milk,whipped cream,sugar,saffron and finely chopped almond, cashew and Pistachio (more %). 
Utterly no space in my freezer for the kulfi moulds as it's nearly 4 kg,So poured n stored in large logs.
Can't stop just with one slice.....GOING ON n ON n ON

Can add more of saffron(kesar kulfi), cornstarch,khoya,any
fruit pulp,etc.Tried many times adding mango pulp… unbeatable taste.
I’m comfortable with two way of Successful Prep.Sharing both. 
Prep - 1
Whole milk – 1litre
Sugar - ¾ cup(more or
less as per taste)
Whipped cream – 1 cup
Cashew,Badam Pista(more %) - ¾ cup or as per taste
Saffron strands – pinch
Cardamom powder – as per taste
Chop half of the nuts.Coarsely powder the remaining.
Boil milk for five minutes and simmer the flame.
Scoop out 1 tbsp of boiling milk in a separate bowl.Crush and
add saffron to it.keep aside.
Add powdered nuts to the boiling milk,keep on slow stirring
as it often stick to bottom.
After 10-15 min of thickening add sugar.Give a stir for few
more min.Switch off flame.
Add Cardamom powder,saffron along with milk.Stir well and
When completely cooled add whipped cream and give a thorough
Pour in kulfi moulds.Store in freezer.
Usually nuts stay at the bottom.So I give a stir in midway for even distribution.

Prep -2:
Instead of shortened milk + whipped cream + sugar, replace 
1 litre milk +1 cup condensed milk + ½ cup milk powder.
Mix all and bring to boil.Simmer for 10 min.Add nuts.Stir for few more seconds.Off the flame.(Add more sugar if needed.)
Add saffron,cardamom powder.Stir well..
Cool and store.

Monday, 8 December 2014

Sunflower Pizza Bread

Recipe as By Harini Sankarnarayan From Home Bakers Guild

Like I promised, let me start off the bread week competition with the pizza bread. 
1 1/2 cups all purpose flour
1 tbs vital gluten (optional)
3/4 cup water
1 tsp instant yeast 
1 tbs sugar
1 tsp salt
2 tbs olive oil
For the sauce
4 to 5 tbs of tomato puree
2 cloves of garlic
salt, sugar and pepper to taste
herbs of choice ( I used basil and oregano)

a couple of spoonfulls of finely sliced onions, chopped peppers, a few cherry tomatoes, a few olives, grated mozzerella and Cheddar.

Bring all the ingredients for the bread together and knead to make a very soft and pliable dough. The water is only an approximation. Use more or less as required. Place dough in an oiled bowl and cover with a plastic wrap until doubled. In meantime prepare your sauce. In saucepan saute the chopped cloves of garlic in a little bit of olive oil, add tomato puree, seasoning and herbs and cook to a sauce like consistency.
When the dough has doubled turn on to a floured counter or a silicon mat and gently press down to remove the air. Stretch or roll the dough into an 8 inch circle. Make criscorss, intersecting cuts at the center of the dough (Totally 4 in number) making sure you do not cut all the way to the edge. You should have 8 triangular cuts in the center. On the outer edge spread the sauce and the toppings and cheese. (do not use too much or you will find it difficult to shape) Pull back each triangle from the center to the outer corner and tuck under. Transfer to a baking tray and cover with a plastic wrap and allow to almost double. Bake in a hot oven at 200C for about 20 minutes until golden and the cheese is bubbly. Serve hot

Sunday, 7 December 2014

Hariyali Chicken Kabab

By Baijayenti Sahu From ‎Sikandalous Cuisine

Sunday Starter
Hariyali Chicken Kebab n Salad....

You need....
1st marination
Chicken 500 gm
Curd- 3 tbsp
Ginger garlic paste-2 tbsp
Mustard oil- 1tbsp
Garam masala-1tbsp
Salt to taste.

2nd marination
Sarson,Palak,Dhaniya,Mint leaves,3 greenchilly.....Puree1/2 cup

How to make
Mix all ingredients of 1st marination and keep for 1/2 hr.
Mix all ingre of 2nd marination and marinate atleast 10hr....
Grill in microwave for 15 to 20.
Sprinkle chat masala over kebab n serve hot with salad n sauce or chutney.

Bhindi Do Pyaza

Recipe by Uma Vivek From Home Chef Guild
Bhindi Dopyaza

Lady finger/bhindi - 500 gms
Onion - 2 Large
Turmeric powder - ½ tsp
Red chilly powder - 1 tsp
Dried mango powder/Amchur - 1 tsp
Garam masala powder - 1 tsp
Oil/ghee - 3 tbsp

1.Wash the bhindi in running water. Then wipe them with a kitchen napkin. Now chop the bhindis into half inch pieces. Slice the onions thinly.

2.In a pan, add ghee or oil. Then add the chopped bhindis. Saute them on a low to medium flame till the bhindis become slightly tender.

3.Now add the sliced onions. Add all the dry masala powders except garam masala powder and amchur and mix well. Add salt too. Mix the bhindis well with the onions.

4.Cook on a slow flame till the bhindi has become tender and cooked. Don’t overcook as the bhindis will get mushy.

5.Add the garam masala powder and amchur. Mix it with the bhindi and onions.

7.Serve Bhindi Do Pyaza with rotis or phulkas.

Thursday, 4 December 2014



Recipe by Rakesh sharma From the group Sikandalous Cuisine

Decades ago I visited Jodhpur and savored this delicacy for the first time in my life …….and I instantly fall in love with it….stuffed mirchi pakoda and makhani lassi two iconic dishes of JODHPUR city at Mishri Lal`s sweet shop………..here is my attempt to recreate that……I have added one tbsp of rice flour to batter to give it extra crispiness.

Large green chillies 6
Oil to deep fry
Potatoes 3 medium boiled
Green chilies 4 finely chopped
Ginger 1” finely grated
Cumin 1 tsp
Anardana powdered 1 tbsp
Amchoor 11/2 tsp
Salt as per taste
Besan 1 cup
Rice flour 1 tbsp
Baking powder ¼ tsp
Green chilies 1 finely chopped
Salt as per taste
Chili powder ¼ tsp

Slit chilies from one side creating a pocket.
Prepare the batter mixing all the ingredients add water as required to create a thick flowing consistency batter. Whisk it well. Let it rest for 15 minutes.
Boil, peel and mash potatoes roughly.
Mix all the ingredients of the stuffing to mashed potatoes.
Fill the chili pockets with this stuffing pushing it deep inside the cavities.
Heat oil in a wok 
Dip each mirchi in the batter and deep fry on medium heat till golden brown and crisp.

Wednesday, 3 December 2014

Pineapple Upside down Cake

Pineapple Upside down Cake
2 Tbsp of Unsalted Butter
1/3 Cup of Brown Sugar ( I have used plain sugar )
1 Tbsp of Water
4 slices of fresh Pineapple, cored or canned pineapple
Maraschino Cherries
1 1/3 Cup of All Purpose Flour
2 tsp of Baking Powder
1/8 tsp of Salt
2/3 Cup of Granulated Sugar
2/3 Cup of Sour Cream
¼ Cup (56 gms)of Unsalted Butter, softened at room temperature
1 Egg
1 tsp of Vanilla Extract
1) Preheat your oven to 350 degrees. Spray a 9 inch cake pan with non stick cooking spray and set aside.
2) Place the 2 tbsp of butter in the cake pan and place it in the oven until the butter melts.
3) Add the brown sugar and water to the melted butter and mix. Place the pineapple slices over the brown sugar mixture and arrange the maraschino cherries all around. Set aside while you make the batter.
4) In a large bowl cream together the butter and sugar, add the sour cream, egg and vanilla and mix until smooth. Add the flour, baking powder and salt. Mix just until everything is mixed thoroughly and bake for 35 minutes.
5) After 35 minutes take it out and let sit for 5 minutes only. After the five minutes invert onto a plate and let cool for 30 minutes before serving.

Recipe by Aisha Hafeez From the Group Home Bakers Guild 

Sunday, 30 November 2014


Recipe By Chanchal Kothari From Ghar Ka Khana


Thick green chillis 8-10
Besan 1/2bowl
Oil 3tbspn
Crushed roasted ground nut 1tspn
Chopped fresh corriander 2tbspn
Dry mango powder(amchur)1tspn or juice of half lemon
Dry corriander powder 1tbspn
Red chilli powder 1tspn
Sugar 1tspn
Roasted jeera and ajwain powder 1tbspn
Hing a pinch n jeera for tempering
Salt as per taste

Heat 1tbspn oil n roast besan for 3to4 minutes. Let it cool. Slit chillis n remove seeds from it. Mix all masala in besan n fill half of it in the chillis. Heat remaining oil. Add hing n jeera then add stuff chillis. Cover and Cook till soft. Add remaining masala and mix. Cook for a minute and its ready to eat. Enjoy!!!!

Nutella Cheesecake

Nutella Cheesecake

Recipe shared by micky singh from Just Sharing Stuffs

It's the easiest No bake one.
And I thought let's cut out all effort , and make this with ready to eat Chocolate emulsion....Nutella. This is what I did..

Oil a 9" Spring Form Tin.

I had leftover chocolate cake . I used that for base .

So 150 gms ...Chocolate cake crumbs
100 gms any bland crackers , blitzed to crumbs.
100 gms melted Amul Butter
Mix the above three and line your tin , taking some of the mixture up the sides as well. Chill for about one hour.

Make the filling with

350 gms hung curd ...Amul Masti ( hang for at least 24hrs)
350 gm jar of Nutella
50 gms caster sugar ( optional , omit if you want less sweet)

Whip hung curd with caster sugar if adding .
Swirl the Nutella into the whipped hung curd

Spoon onto the biscuit / cake base.
Chill overnight.

Garnish with strawberries...or any other seasonal fruit

Friday, 28 November 2014

Hasselback potatoes basted with Chilli - garlic & herbs butter

Recipe By Supriya Mengi Kumaria
Image source Tried By Archana Jain From Sikandalous Cuisine

Love potatoes the Swedish way, Hasselback potatoes basted with Chilli - garlic & herbs butter !!

This how I made it:

6 Potatoes washed & peeled preferably bigger in size
1/2 cup butter melted
4-5 cloves of garlic crushed
Chilli flakes
Herbs of your choice - I used rosemary
Salt & freshly cracked pepper

1) Preheat Oven at 200 degrees
2) Make cuts in the potatoes, making sure that you don't cut it through. We want it to be intact.
3) Melt butter - add garlic, chilli flakes, herbs, salt & pepper. Let it stand for few mins, so that the flavours get infused.
4) Put potatoes on your baking dish and brush it with the butter mixture & in between the slices.
5) Sprinkle some more salt on top
6) it goes into the oven for 40 - 45 minutes till you get nice golden colour.

And it's done! Super easy

Thursday, 27 November 2014

Malai Seekh Kebab

The Delhi Gourmet Club through its Jury searches for the best seekh kebab in Delhi/NCR and what better time for me to post this recipe which has worked for me for years. Do try it.

Recipe By Rocky Mohan From Sikandalous Cuisine

900 gms Mince, boneless meat from the leg of Goat and preferably hand minced or medium coarse mince.
2 tsp Coriander leaves finely chopped
1/2 tsp green cardamom powder
1 tbls Paneer grated
4 tsp Standard Garam Masala (please refer to my earlier post of Garam Masalas)
3 tbls Ginger paste
2 Green chillies finely chopped
3/4 cup goat kidney fat (ask your butcher for it)
1 tsp Mace powder
1/2 cup Fried Onion paste
1/2 cup Poppy seed paste
Salt to taste
Butter for Basting
Combine all ingredients and mix well with your fingers, and then refrigerate for at least 30 minutes.
Remove and with your finger mix again.
Divide into 20 equal portions and roll into balls.
Skewer each ball along the length of the skewer with wet hands making each kebab 8-10 cms long
Roast on a charcoal sigri or tandoor for 10 minutes.
VERY IMPORTANT: Remove and hang the skewer to let the excess moisture drip off.
Baste with butter & roast for another 3-4 minutes.

Sweet Potato Jalebis

Now this Time I get sweet potatoes Im going to try this

Recipe by Rani Jha Of Ghar Ka Khana

Sweet Potato Jalebi 

I wanted to make Sweet potato gulab jamun ever since vani Sinha posted it in thali cook off...... but not with khoya as her recipe. Because I find it too much time consuming to make khoya at home  but lazy souls also do want to eat fancy things so I did some tricks and tried ...the result was jalebi not gulab jamun !!!!.

What I took ....
half sweet potato steamed for 20 min ( fully cooked to mash easily )
3 serving spoon milk powder 
1 serving spoon all purpose floor
1/2 serving spoon corn flour .. 

oil to deep fry the jalebi 
for sugar syrup 
1 cup sugar and 1 cup water .

How I made it ...
peeled the sweetpotato mashed it with hand and started adding the milk powder ... and since I kept the steamed potato in freeze so the mixture became watery .  ; and then I added APF and cornflour and mixed well..... it reached the consistency of pakori batter ..... **at this stage I dropped the idea of making gulab jamun out of this mixture and started thinking to use this batter in other form*** 
The mixture was rich , thick , and creamy ...... so I put the mixture in piping bag with the thick nozzle attached and started making jalebi in hot oil .... they puffed beautifully and even appeared as khoya jalebi - smile on my face ...
and then I put these jalebi in sugar syrup that i made side by side.... just added sugar and water to boil until the 1 string consistency . kept the jalebi for 1/2 min in syrup and they soaked good amount of sweetness......
The beautifull colored jalebi was ready....

** This jalebi was crunchy as juicy exactly like other normal jalebis

Sunday, 23 November 2014

Andey Ka Halwa / Katli

If you can see Reema's version of andey ka meetha in my blog sweets n spices you should also take a look at the vast variation of this method!! Yet My friend Wajiha has to show us another method of what her mom makes in pakistan :) Wow Anda seems to be a hit for halwa variations
Ande ka Halwa / Katli
By Ruhi Ahmed shared in sunny delights
Egg ..... 4 pcs. (200 gms)
Sugar ..... 200 gms
Ghee/ Refined oil ..... 200 gms
Almond, Cashew and Pistachio ..... for dressing
Measure and keep aside egg, sugar and ghee/ oil ( can use 1/2 amount of ghee and 1/2amount of oil too). But using ghee is definitely going to give a better aroma and flavour.
In a bowl beat eggs with a hand blender for 2-3 mins. Add ghee and blend for 2 more mins. Now put in the sugar little by little and blend well again.
Empty the mixture from the bowl Into a non- stick kadahi. *It is important to note that you should not pre- heat the kadahi. Now put the kadahi on medium flame and keep on stirring continuously. Do not stop stirring as the mixture might stick on the bottom. Lower the flame if it starts sticking. Will have to manage the flame as required. Keep on stirring till the ghee starts leaving the sides. Stir for 2 more mins.The halwa is ready. Dish it out and decorate with almond, cashew and pistachio.
**If you want to make Katli from this then continue stirring till the halwa starts changing it's colour. Pour it immediately on a pre greased dish. Pat it lightly to even the surface. Now let it stand for a few minutes ( approx. 5 mins. Do not let it cool ). Cut it to your desired shape with a knife.

Peanut Butter Chocolate Balls

I love Peanuts and peanut butter is just so yummm!! I love snickers coz it has caramel, chocolate and peanuts yumm yumm yummm Well this is not snickers but peanut buter and chocolate alone will do all the rock n roll for this post :)

Recipe: Shilpy Jain Agrawal From The Group Ghar Ka Khana

Ingredients: 3-4 tsp peanut butter (You can use ready made one, but I made fresh, recipe below), 3 tsp powdered sugar, 3 tsp (murmure , puffed rice) for the crunch we used murmure, chocolate chips or chocolate bar (I used Cadbury bar (non silk one))

Peanut butter: Dry roast the peanuts and remove the skin. Now grind them in a blender, they will turn into a grainy paste, add 1/2 tsp vegetable oil/butter while grinding and some salt. Your peanut butter is ready. Peanuts when grinded release its own oil, so you wont need much butter or oil. I used 1 tsp oil for 16 balls. If you have peanut oil, use that, or else any oil will do.

Chocolates: Take peanut butter, dry roast the murmure in a pan for a minute(for extra crispiness) and crush them with a spoon. Mix powdered sugar, peanut butter, and crushed murmure and make a dough. Divide the dough in small balls. Now refrigerate them for 15-20 mins in fridge.
Meanwhile take a pan, boil some water, place a bowl over it and drop your chocolate peieces (basically we are making a double boiler) n melt it. Chocolate will be melted with the steam of the boiling water. Once melted ,take out the peanut balls and dip in the chocolate, with help of spoon or toothpic. Take a plate and line up a aluminum foil/butter paper. Place your chocolate dipped balls and place in fridge to dry. Let them rest in fridge for 1-2 hour and they are ready. Pics shown below. In this quantity I was able to make 7-8 balls. Increase the quantity of everything to make more. The ratio is peanut butter n sugar in equal quantity n murmure may be 1/3 ratio.

used 2 bowl peanuts and 40gms 2 bars of Cadbury chocolate, I made 16 balls out of them. Quite decent in size

How to Make Bhapa Doi In Pressure Cooker

Caramalized Version By Ramakrishna sir from United By food

the caramelization is achieved by a blow torch. The OPOS kit does not include one. So we have to find a way to get this effect at one shot in a PC.
The way to do that is to ensure all water is evaporated. Then the temperature can rise much above 120. But the timing and water quantity have to be carefully controlled to prevent accidents and achieve just the right degree of caramelization.
1/2 C water takes around 18 minutes to completely evaporate from a 2L stainless steel PC when heated at 600 W. So after this time, the PC will be heated dry and the bottom layer will reach temperatures much above 120 degrees.
So if you add 1/2C water and cook it for 20 minutes, instead of 15 minutes, all water in the outer vessel will evaporate in 18 mins and for the last 2 minutes, the PC will be heated dry. This heating will caramelize the bottom layer of the dessert, giving it a browned top.
The flip side is that the sticky sugar syrup would stick to the rubber seal and you might need to wrestle with your cooker to open it.
Cooking without water in a pressure cooker is a dangerous procedure and might wreck your gasket or even your cooker. So please do not try it at home. Caramelization is not mandatory for this theme.

Normal bhapa Doi Tried By Rose Smile and her notes

Proposed Recipe : 
Mix 1C strained yogurt, 1 C condensed milk, 1/2 tsp cardamom powder. Pour in a vessel. Place vessel inside a PC. Pour 1/2C water outside the vessel.
Pressurecook at 600W (Med-low) for 15 mins. garnish with chopped nuts & dry fruits.
Try it out and let me know if it works !

I tried Ramki's OPOS Bhapa Doi's trial recipe and oh yeah Baby, it works marvellously!!!! Exactly 15 mins and No flaw at all! You MUST try!!! 
My notes: 
- I used store bought yogurt and it's pretty thick but i still passed it through the strainer to remove any excess water and that's the key to the flawless result! 
- I used my Canadian 5 ltr PC with an inner vessel, filled the PC with water exactly to the level of my mixture in the inner vessel and pressure cooked it in med-low (#6 in electric stove). 
- To my surprise, it was perfectly firm (refer to the pic 4 & 5) when i took it out from PC so no need for extra mins to let it settle. 
- There was a thin layer of water on top and i tilt it gently to remove it. 
- Pic #5 shows u exactly how firm it is and how easily it comes off frm the inner vessel.. I was so thrilled by seeing it...  
- Finger licking taste!! I want to serve this tomorrow as a surprise dessert to my younger bro so don't want to cut it now but tasted a tiny piece frm the side... Couldn't resist! 
- I poured bit of maple syrup over but want to keep it simple since i like that original taste of the dessert..
This is definitely a keeper recipe for me and planning to come up with lot of other innovative ideas using this recipe as a base! Making this reminded me of all the desserts we bake in oven using water bath such as Creme brulee, Flan, etc. PC replaces the oven water bath.. Pretty interesting!!

Boiling Milk In Pressure Cooker

500 ml milk. 2 Liter SS cooker. 600 Watts. 11 mins ( 1 whistle).
Why would anyone want to use a pressure cooker to boil milk ?
1. No chance of overflowing.
2. You are not tied to the stove. Set timer and mind your business.
3. You don't need a separate milk cooker.
4. Works for any quantity.
5. Much less fuel consumed.
6. No chance of contamination as in case of open pot.

Idea By RamaKrishnan Sir From United By Food

Saturday, 22 November 2014

Onion Kheer | Pyaz Ki Kheer

Yes I have seen pyaz ki kheer or onion kheer recipe long back it is skeptical to know, but the result seems awesome!! Take a look at the recipe :) I guess I should prepare this secretly someday for my family :P 

Recipe By Priyanka Prachi From Ghar ka khana

Years ago, I was horrified when I heard that they even dare to make Pyaaz ki Kheer. A sweet dish made of onions!!! Finally tried it - I was apprehensive as to how it would taste - but it IS yummy. And no one could guess !!! Now, next on card is Lehsuni kheer 
Okkk. The RECIPE - I slice the onions into rings and then boil it in water. Throw away the water. Wash the onion in running tap water. I repeat this process four times - till the oinion smell goes away. This step is very important. 
In the pan, I boil some milk till it was half the original amount. Make a paste of almond and cashew nuts and add it to the milk. Add some kesar too. In another pan, I saute the boiled onions and when they become slightly transparent, I add them to the boiling milk. Cook them together for a few minutes. And finally add sugar, elaichi and a few drops of rose water. Refrigerate and serve. Tastes awesome 

Potato kheer recipe from Prachi Priyanka  
Peel potatoes and then shred them /slice thinly. Soak in water for some time. Take it out and fry it in ghee on medium heat. Now add milk and slowly keep stirring till the potatoes become soft and the milk tends to be thicker. You can also add condensed milk to give it a richer look. Turn off the heat and add cardamoms, sugar and chopped dry fruits. Cool and serve! 

How To Set Curd Instantly

This Post won many hearts in the group, but I am yet to try this out!! As I was about to set curd today I recalled this but had no time to think back, So proceeded with normal method. So mean while this post is for you guys if u wanna try out!!

Recipe source : Jayanthis Indianrecipes From the group Home Chef Guild

Want to set curd in a jiffy during winter months?
Place milk with little curd in a pressure cooker with warm water. Off the stove Close the lid. Within 15 minutes your curd will be set!! The procedure. Boil milk let it cool down. When you touch the milk it should be just warm. Add curd. Mix well. In your pressure cooker pour 2 cups of water heat it. Make sure its just warm. Off the stove. Carefully place milk vessel in it. Close the lid of the milk vessel and place cooker lid. In 15 minutes time your curd will be set. I did it. But make sure after the curd is set you remember to keep the curd outside. Let it reach room temperature before you refrigerate.
In Bangalore we always add curd when the milk is warm. During winter and rainy season its even more difficult. Somedays milk will not set at all. I used to keep the milk(with little curd) inside microwave the whole night for fermenting!
If this is our condition image people living in North and western countries. Idly dosa batter will not ferment.

Friday, 21 November 2014

Lassi Palak

This Is something interesting I came across and wanted to share here as well 

Recipe By Monica Gupta From Sunny Delights

Lassi Palak

This is pahadi dish from hills of J&K

Winters delight


Baby spinach(Palak ) 1kg
Green chillies slitted- 4 to 5
Garlic minced - 4 to 5 cloves
Ginger paste 1tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch
Turmeric powder - 1/4 tsp
Buttermilk 1 big glass
Red chilli flskes 1 tsp
Salt to taste
Mustard oil 1 ladle
Desi ghee 2 tbsp


Wash and chop Palak very fine. 

Heat oil in a frying pan.
Add garlic and ginger in the hot oil. 

When the garlic turns light brown, add cumin seeds and asafoetida. 

Add spinach, green chilli , turmeric powder, Red chilli flakes and salt. Saute at low heat till oil leaves sides.

Add lassi .

Cover and cook for 15 minutes on slow heat . 

Pour generous desi ghee and serve hot with fulkas.

Khare Masale Ke Kheema Matar

Fresh peas are always a yummy bliss with all the side dishes

Recipe By Farah Pasha

Khare Masale Ke Kheema Matar
1/2 kg keema (u can use mutton keema or beef)
Khare masala 
4/5 green cardamom
2 black cardamom
5/6 cloves 
3 sticks cinammon
1 teaspoon shahjeera
A few peppercorns 
1to 2 pieces javitri 
I cup fresh peas
4to 5 red chillie dried
3 tbsp ghee 
1/2cup whipped dahi
Salt to taste

In a pan heat ghee add the khara masala and fry the keema till almost cooked then add the peas n cook further till done ... add the whipped dahi n cook it it gets a thick consistency. .. add 1 tablespoon of kewda water....
Just before u serve burn a piece of coal till red put on a foil on the kheema add ghee n close the lid of the pan to get a smokey flavor ...Enjoy with Naan or roti 
Pic courtsey Jacky Pasha Zaman

Parda Kabab

Now this is something interesting and unique. But im not sure about its naming and original existance

Recipe source by Rakesh Sharma Of Sunny Delights

Here is my version of the parda kabab. They are always a hit with family and friends. This way they turn out very crisp form the outside and juicy and succulent from inside.

Chicken breast. 3 pcs. 200 gm each.
Butter. 3 tsp

First marination
Lemon juice. 2 tbsp
Salt. As per taste
Chili powder. 1 tsp

Second marination
Curd. 1/2 cup
Ginger garlic green chili paste. 2 tbsp
Mustard oil. 2 tbsp

Chicken keema. 200 gm
Processed Cheese. 3 tbsp grated
Cashew paste. 2 tbsp
Raisins. 1 tbsp
Garam masala. 1 tbsp
Pepper powder. 1 tsp
Ginger. 1 tbsp chopped fine
Garlic. 1 tbsp chopped fine
Green chilies. 4 finely chopped
Coriander leaves. 3 tbsp chopped fine
Salt. As per taste
Egg white. 1 egg
Oil. 2 tbsp


Trim the chicken breasts and make a horizontal slit in middle creating a pocket.
On the upper half make a few incisions.
Take a bowl put chicken pcs in it. Sprinkle salt, chili powder and lemon juice. Rub well all sides and inside of the pockets too. Keep aside to marinade for 15 minutes.
Mix the ingredients of the second marination and rub on the chicken. Let it marinade for minimum three hours.
In another bowl add all the ingredients for stuffing.
Take out the chicken pcs. from marinade and fill the stuffing in the pockets as much as u can.
Place each piece of chicken in a square aluminum foil sheet. Rub little more marinade on top filling the cavities. Wrap in the foil.
Place them in a pre hot oven at 200 degree C and bake for around 25 minutes.
Take the chicken parcels out of oven.
Remove the foil. Baste with butter and roast in the oven on the upper most point at 250 degree C till surface turns golden brown.
Serve with salad of your choice.