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Thursday, August 18, 2011

vegetable tart....

1 cup white flour
a pinch of salt to taste
1/2 teaspoon of baking powder
2 tablespoons of oil
room temperature natural yoghurt as needed
Mix the flour with the salt and the baking powder. add the oil. make a soft pliable dough with the yoghurt, knead it well (good excericse for your arms!!!) and cover it and let it rest for a few hours in a warm place.
make small round balls and flatten them, place them in a muffin tin and press gently. fill them with filling of your choice...i had some left over indian style spinach.
bake at 180 deg till browned
Since this tart has less oil it gets a bit hard the next daughter ate them the next day also as she loved them


this is such a popular snack with all indians in the evenings.
i made it from scratch....right from the puris to the tamarind chutney ...everything.... i will guide u...its easy...if i can do it... U CAN!!!
if u can get ...them readymade U R LUCKY!! if not its easy
1 small cup of wheat semolina (sooji)
salt to taste
hot water
soak the semolina and a bit of salt in just enough hot water for about half an hour. when u see the water has soaked been soaked up and the sooji is soft add just enough white flour (maida) to make a soft dough.
heat oil for deep frying
make small balls out of the dough and roll into tiny bite size pooris...fry till crispy and keep in an air tight container.
soak tamarind in hot water till its softened and mushy.
mash it with your hands and then strain it so all the fibres and seeds remain in the strainer.
boil it with plenty of sugar and salt.
cool it and taste it and adjust it accordingly
add some roasted cumin powder, chilli powder and black salt if u have. if not just add chaat masala
boil potatoes and cube them
add finely chopped onion, and coriander leaves
add chaat masala
take a puri, add the filling, add the tamarind chutney, some beaten natural yoghurt and sprinkle thin sev on the top


a new favourite in our can serve it in any way you want as an appetizer or tea snack ..the chillie itself is a mild sweet flavour n i even takeout seeds can coat it in any way you want with besan or crumbs....this is what i did
took some chicken mince n cooked it with onion tomatoes filled the chilles with the mixture..then made a dough that i use for my papri and wrapped it around chilles and deep fry..thats it..hope you enjoy it....

Thursday, August 11, 2011

Cheesy Mushroom Packets


Mushrooms- 500 gms chopped roughly
Onions- 2 big chopped very finely
Tomatoes- 1 small chopped very very finely
Ginger-garlic paste- 1 tsp
Green chillies- 3-4 chopped
Coriander leaves- 2 tbsp chopped
Black pepper - 1 tsp crushed
Garam Masala powder- ½ tsp
Mozarella cheese- 1 cup shredded
Samosa leaves- 8
Oil- to deep fry
Maida- 3 tbsp mixed with little water and make a paste….

Method… In a pan, heat 1 tsp of oil and add the mushroom pieces and fry..Let all the water from the mushrooms evaporate and cook it till light brown in colour… Keep aside..

Heat another 1 tsp of oil, and add onions and saute till soft and brown in colour.. add to it tomatoes, green chillies, ginger-garlic paste and coriander leaves and sauté for a while till the water from tomatoes evaporates and tomatoes have turned soft…add garama masala powder, crushed pepper and salt to it… off the flame and then add a handful of cheese into it and mix well till the cheese melts and mixes with the mixture.. Keep aside…Let it cool…

Now, take 2 samosa leaves and place the first leaf horizontally and the 2nd leaf on top of the first one in vertical position.. it shud form a + sign… In the middle, where the 2 leaves meet, put some cheese and then the mushroom filling and again cheese and fold it… U have to do the folding in the sequence given below…
1) Take the down part and fold it up..
2) Now, apply some maida paste on the left part and fold it to the right
3) Apply some maida on the right part and fold it to the left
4) And finally again apply some maida paste on the top leaf and fold it down to make a square packet…

Seal all the sides and corners with the maida mixture and deep fry till light golden colour and crispy… Serve it hot hot hot with any sauce of your choice….As I type this recipe, I’m having it…..and it soooooooo yummyyyyyyy…. Try it and do keep me in ur prayers..:))

1. Make sure to fold the leaves tightly without making any holes in the corners of the packs..

2.If u get some holes, don’t worry…just seal them properly with the maida paste…

3.Serve it hot as then u will be able to relish the melted cheese and mushroom at the same time…

4. U can also try it with any other filling too... then change the name of the dish accordingly...;

Potato Roll

1/2kg potatoes (peeled,boiled & coarsely mashed)
1-2tbsp oil
8 karipattas(curry leaves)
to taste salt
1tsp crushed red chillies
1tsp crushed corriander seeds
1tsp cumin powder
1/2tsp turmeric
pinch of Ajwine
2tbsp onion(chopped)
2tbsp green corriander(chopped)
1tbsp green chilli (chopped)
1tsp lemon juice
3 square sheets of puffpastery
egg or milk

In saucepan add oil & karipattas fry for few seconds, on low heat. Add all the spices(salt ,redchilli,corriander crushed,cumin powder,Ajwine & turmeric) stir cook for 1 min.Add potatoes, mix on low heat.Remove from stove.Transfer potatoes to another bowl , add onion,green corriander,green chilli & lemon juice. Mix.
Preheat oven to 200 degree C.Grease oven tray.
Cut each pastry sheet into 2 equal-sized pieces. Make a roll of the potatoe mixture lengthways on each piece. Brush the edges of the pastry on each side of the strip with water. Roll each strip firmly then brush the top with egg or milk.
Then cut each long roll into4 average sized rolls, whichever you wish.
Place on a greased oven tray. Bake for 30 minutes or until golden brown. 

MUSHROOM PASTIES ( small bite size pies )

1 cup of white flour
1/4 cup oil or butter , butter tastes better
salt and pepper to taste and water to make the dough
combine the above ingredients and work kneading it into a lovely smooth dough ( no need to go to the gym to work out.... this is a good arm work out)
keep the dough covered and proceed to make ur filling
i made creamy mushroom filling
1 tin mushrooms chopped fine
1 onion chopped fine
2 tablespoons white flour
1 cup skimmed milk, or whole milk or if u wanna get fat u can use cream.... ( 1/2 cup cream)
salt and pepper to taste
and grated cheese of your choice
i used cheddar and emmental cheese.
heat a pan with oil and sautee the onions till pale golden and then add the flour and sautee for a few minutes and add the mushrooms and then the milk. cook till it thickens. add your seasonin, u can also add some tabasco. cool when thick and then mix in your grated cheese.
heat the oven to 180 degrees.
take a ball of the pie dough and roll into a small round and fill with ur filling and then close to make a half moon, seal verry well or else filling seaps out while baking. make all ur pies this way and then bake on a baking sheet till golden.

Meethay Chat Patay Dahi Baray

Meethay Chat Patay Dahi Baray
(a Very Yummy & Quick recipe for Ramzan NO CHOPPING required ;)
I conider this a bit healthy cause after frying as you put them in water all the oil comes out & you can use low fat or non fat yougurt****
1 cup ...Besan (Gram flour)
¼ tsp Red chili powder
¼ tsp baking powder
salt & cumin powder a pinch each
oil for frying
1 cup yougurt
2 tbs milk (optional)
1-2 tbs sugar (use powder sugar if your sugar doesn't dissolve in water)
Water as required
Shan Dahi Chat masala

Mix Besan (Gram flour) ¼ tsp Red chili powder,¼tsp baking powder
salt & cumin powder pinch each mix with water to make a batter/ paste form. Set a side while you heat up the oil.
In hot oil fry the pakories once fry than dip it in luke warm water for 1-2 min than remove & gently squeeze drain all water by pressing between your palms of hands. 

In seprate bowl take 1 cup yougurt, sugar 1-2tbs, milk 2tbs & water as required make it very creamy mix it well.
Now put the pakories in yougurt & dip them well. 
Sprinkle Shan Dahi Bara Chat masala on top & serve a very yummy Jhatpat Meethay Chatpatay dhai bara :)

NOTE :You can allso use Imli ki chutney on side I didn't use it here.

Tuesday, August 9, 2011


Some bread
home-made pesto
cherry tomatoes 
Salt/pepper and paprika(as per taste)
toasted some bread and cut it in bite size pieces. Then layered it with fresh homemade pesto, fresh mozarella, and cherry tomatoes. Sprinkle with salt/pepper and 

McDonald’s Perfect Crisp French Fries at Home

Potatoes non starchy = 5 large
Salt to taste
Oil to deep fry


Peel the potatoes and keep them soaked in water. Cut them into one centimeter thick slices and further cut into finger sized pieces. Remove starch by soaking in cold water. Keep sufficient water for boiling in a large pan. Put the potato pieces in the water, add salt and boil till half done (4 to 5 min). Drain and cool the potatoes in the refrigerator. Transfer the potato pieces into a zip-lock bag and seal after removing any excess air. Keep them in the deep freezer. When required remove them from the deep freezer and deep fry directly in medium hot oil till golden and crisp. Drain and place on absorbent paper. Add salt only after removing them from hot oil. Serve hot with mayo garlic and ketchup..

Spicy Grilled Bun

Chicken sausages 4 finely chopped
Baked beans 1 cup
Burger buns 4
Grated cheese 4 tbsp
Chili sauce 1 tbsp
Chili garlic sauce 1 tbsp
Capsicum 1 finely chopped
Green chili 1 chopped
Coriander leaves finely chopped 2 tbsp
Salt ½ tsp
Butter 2 tbsp

Chop sausages into small pieces, cook in a non-stick fry pan for 5 minutes add in the baked beans, salt, pepper, chili sauce, chili garlic sauce, remove from fire add capsicum, green chilies and coriander leaves, cut buns into half horizontally, scoop out each piece of bun leaving a border of half inch all around, fill the buns with the bean sausage mixture, top with grated cheese, grill for 5 minutes till cheese melt•

French Roll


Bread slices according to the members
Cooked dry kheema

Cut the corners of the bread and dip it in water & press the bread slice with your hand but careful it should not break.Then fill the kheema filling in that and make a role with ur hand & squeeze it with lite hand.
Fry it and serve with mint chutney & sauce.

Sprinkle chat masala after frying while serving,it really adds gud taste to rolls.

Note: you can even take any leftover vegetables u can use any filling but same proceduer.

Chicken Samosay

500 gm chicken mince
1 tbsp chili flakes
11/2 tbsp cumin crushed
2 tbsp whole coriander crushed
2 bunch of green onions (sliced)
Salt to taste
Samosa sheets
Oil to fry


Stir fry the chicken in a pan and add the rest of the ingredients and cook till keema is done. Make samosas and fry them.
Easy and delicious :)

Chicken cheese Roll

1/2 kg chicken(boiled & shredded)
1 cup mozeralla cheese
1 cup capsicum(thinly sliced)
1 cup cabbage(finely sliced)
2tsp black pepper
1tsp red chilli powder
salt to taste
1 green chillies(finely chopped)
2tbsp tomato katchup
spring roll sheets
oil for frying


Fry cabbage & capsicum in greased pan.
Mix all the ingredients in a bowl(chicken,cabbage,capsicum,salt,black​ pepper powder,red chilli powder,green chilli,tomatoe ketchup).
Add cheese when the mixture is cooled.
Make rolls.
Deep fry them
Serve with chutni or ketchup or chilli sauce.

Potatoe & Cheese Croquettes

1/2kg potatoes(peeled,boiled & mashed)
1 onion(fine chop)
1 green chillies(fine chop)
2 tbsp green corriander(fine chop)
1 eggs (beaten)
1tsp black pepper
1tsp salt
1 tsp crushed red chilli(optional)
3tbsp cheddar cheese(grated)
corn flour or maida(for coating)
1 cup bread crumbs
oil for frying


Mix potaoes,spices & chopped onion,green corriander ,cheese & green chillies till combined.
Make any shape u like.Coat croquettes in corn flour then in egg & in breadcrumbs.Fry them on high heat.till golden brown.

Vegetable Spring Rolls....


Shredded Carrot- 1 cup
Shredded Cabbage- 1 cup
Spring Onions- 1/2 cup
Soya Sauce- 1 tbsp
Chilly sauce- 1 tbsp
Salt to taste...
Spring roll sheets- 20
Egg white- 1 beaten
Oil to deepfry


Heat 2 tbsp of oil in a wok and saute cabbage and carrot for just 4-5 mins...keep aside...Again heat another 1/2 tsp of oil and saute spring onions for 1-2 mins and keep aside... Now, take a bowl and add the sauteed veggies along wid the sauces and salt and mix well...Fill this mixture in the spring roll sheets and deep fry...Serve this piping hot with any sauce of your choice...


Chicken Pancake Springrolls.....


For the Pancakes...

Maida- 1 cup
Cornflour- 1 tbsp
Coconut Milk powder- 1 tbsp (optional)
Salt to taste
Water as reqd...

For the springroll..

Egg white- 1 beaten
Salt a pinch
Bread crumbs as reqd
Oil to deep fry..

U can use any type of filling like samosa filling, veg, mutton anything.. Keep the mixture dry..Thats it...

Mix all the ingredients for the pancakes and make a loose batter... The cocnsistency shud be thinner than dosa batter... Now, heat a tawa and pour half a ladleful of this batter and make thin medium sized pancakes... Flip it over and cook both sides till very very light brown colour and keep aside...Fill each pancake with the masala of ur choice and roll as u roll a springroll..Now, dip each prepared pancake springroll into the egg white and then breadcrumbs..Deepfry till golden brown....Ur Pancakes Springrolls are ready to be served hot and Njoy with any sauce of your choice!!!

1. The pan-cake batter shud be thin otherwise u won't be able to make thin pancakes..
2. The pancakes shud be made thin otherwise it wud break when folding and also when fried, it wud turn out to be thick layer which wudn't be tasty..
3. While folding the springroll, be sure to cover from all sides, otherwise oil wud getin thru ur springroll...
4. Oil shud be medium hot and just put 2-3 at a time or chances are there to break it..

Chicken Spring Roll

for the filling
100 grams minced chicken
1/4 cup each lettuce and cabbage shredded
a small pc. of grated carrot
spring onions
a little dark soya sauce
a pinch of curry powder

a bit of oil in a frying pan ( not too much, please be sparing) and
then stiry fry the veggies till soft. add the chicken, stir on high heat
for 2 mins till chicken turns white...add the curry powder, the soya
sauce and mix well. cool it
take spring roll wrapper and fill with this filling. deep fry till golden.

cabbage, mushrooms, spring onions, bean sprouts....sautee it and season
according to choice, u can put the curry powder or omit it n just use
soya. cool it and make spring rolls

Sunday, August 7, 2011

Chicken Vegetable Baryani


Boneless chicken (cut into juliennes) ½ kg
Onion sliced 1 cup
Yogurt 1 cup
Yellow color pinch
Capsicum (cut into juliennes) 1
Carrots (cut into juliennes) 1
Lemon (cut in round slices) 1
Tomato (cut into juliennes) 2
Green chilies (length wise sliced) 4
Rice (boil with 2 tbsp salt till ¾ done) ½ kg
Oil ¾ cup
Mint leaves 15 to 20
Salt 1 tsp heaped
Ginger garlic paste 2 tsp
White cumin crushed 2 tsp
Chili powder 2 tsp
All spice ½ tsp heaped
Turmeric ½ tsp
Black cumin whole ½ tsp
Chopped coriander leaves 2 tbsp

Heat ¾ cup oil, fry 1 cup onion till light golden, add ½ tsp black cumin with 2 tsp ginger garlic paste, 2 tsp chili powder, 1 tsp salt, ½ tsp turmeric, 2 tsp white cumin seeds and fry adding little water, now add ½ kg chicken juliennes, fry for 5 minutes, add 1 cup yogurt with 1 capsicum, 1 carrots, and 2 tomatoes cut into juliennes. Cook till chicken tender. Remove and add 2 tbsp chopped coriander leaves, 4 green chilies, 15 to 20 mint leaves, ½ tsp all spice. In a pan spread one layer of ½ kg boiled rice, then cooked chicken mixture. Spread some hara masala, 1 sliced lemon, top with reaming rice. Lastly add pinch of yellow color, simmer for 15 minutes.

Yakhni Pulao

Mutton: 1 kg
Rice: 4 glasses

For Yakhni:
Water: 5 1/2 glasses
Vertically Sliced Onion: 2 medium
Black Pepper Corn (sabut kali mirch): 12
Cloves (long): 8
Green Cardamom (choti elaichi): 8
Black Cardamom (badi elaichi): 4
Cinnamon (dar cheeni): 2 small sticks
Basil Leaves: 2
Salt 1 tablespoon leveled (more would be adjusted if required)

For Flavours in Yakhni:
Garlic Cloves with Skin: 100 gm (preferable 1 1/2 bulb), slightly crushed
Ginger with Skin: 75 gm (1 medium piece), slightly crushed
Coriander Seeds (sabut dhania): 4 tablespoons
Fennel Seeds (saunf): 2 tablespoons
White Cumin Seeds (safed zeera): 1 tablespoon

For Final Cooking:
Oil: 1 1/2 cups
Onion: 1, large (thinly sliced)
Black Cumin Seeds (kaala zeera): 1 tablespoon
Black Pepper Corn: 8
Cloves: 6
Green Cardamom: 4
Garlic Paste: 2 tablespoons, heaped (means bhar bhar kay)
Ginger Paste: 1 tablespoon, heaped
Tomatoes: 4, medium, each cut in 8 pieces
Big Green Chillies: 4-5 (pricked 6-8 times with the tip of a knife)
Yogurt: 3 tablespoons, heaped and well beaten with a fork
Freshly Crushed Black Cumin (fresh kuta hua kaala zeera): 1 tablespoon

- wash and soak rice. Let it soak till the mutton is cooked as per the method below.
- cut a square piece of cloth (10"x10") and place all the ingredients mentioned under "for flavor in Yakhni" i.e. crushed garlic, crushed ginger, coriander seeds, fennel seeds & white cumin seeds. Tie knots from the corners so that it becomes like a small pouch. Don't tighten it too much.

Method:In a pan put mutton, vertically sliced onions, salt, 5 1/2 glasses water and all garam masala mentioned under "for Yakhni." cover and put the pressure and cook till 5 whistles.

Switch off flame and remove steam. Keep a big bowl and put a strainer (chalni) on it. Pour the whole mutton on it. The stock will go down in the bowl and mutton along with all the garam masala and the small pouch will be strained out in the strainer. Let the pouch cool down in the strainer for a few minutes. Then squeeze it's juices in the stock thats in bowl. Throw the pouch now.

From the bowl, measure 4 glasses of stock and put it in a separate bowl. If it's less then add water to make it 4 glasses. If it's more, then leave the extra stock aside.

Now take a large cooking pot, (big and spacious pateli) so that rice gets enough space to get cooked.

Heat oil in it and sauté thinly sliced onions. Add black cumin and whole garam masala mentioned under "for final cooking," i.e. black pepper corn, cloves and green cardamom. Fry till onions turn golden brown.

Stir in garlic paste and fry till light brown. Add in ginger paste and fry a bit. Now stir in tomatoes and green chillies. Fry for a minute or 2 and now put in mutton and potatoes along with all the garam masala with it in the strainer and beaten yogurt. Mix well.

If you've extra stock, then pour 1/2 cup of it and let mutton get cooked in it absorbing all the other masala. If not, then put 1/2 glass water. Cook a bit and now pour in the 4 glasses measured Yakhni.

Cover till the Yakhni boils. In the meantime, drain water from rice. When the Yakhni boils, add rice and mix well. Taste salt at this point and if it needs to be adjusted, then do so. Cover and cook on medium flame till 3/4 of the water is absorbed. Now sprinkle freshly crushed black cumin, cover and put it on dum (to be cooked in it's own steam). Best is to put a tawa (on which you cook roti) under the cooking pot.

Give dum 1st on high heat and when steam starts coming out, reduce heat to low and cook for at least 15 minutes. Mix before serving.

Serve hot with raita.

Capsicum Chicken

Chicken-500gm(medium sized pieces)
onion-1 (finely chopped)
capsicums-2(cut into big pieces)
Tomato sauce-1tbsp
garam masala -1tsp
For marinade:
curd/yogurt-1 tbsp
cumin pwd-1/2 tsp
coriander pwd-1 tsp
red chilli pwd-1/2tsp
pepper pwd-1/2 tsp
turmeric pwd-a pinch
ginger garlic paste-1tsp
soya sauce-1 tsp
vinegar -1 tsp
Marinate chicken with curd,red chilli pwd,pepper pwd,coriander pwd,cumin pwd,turmeric pwd,vinegar, soya sauce, salt and ginger-garlic paste for at least 2 hrs.kept it in a fridge.Heat oil in a Pan add chopped onions and fry till transparent.Add the capsicum and tomatoes and saute for3 mts.switch off heat,keep aside.In the same pan add oil&the marinated chicken cook on high heat for 4mts.then reduce to medium heat&cook for10m.Add enough water and cook till chicken turns soft &become dry.Finally add the garam masala pwd and tomato sauce. Add the saute onion,capsicum and tomatoes.mix it in chicken&cook for 5m.switch of the stove &serve hot.



1kg Prawns/Shrimps deveined and cleaned. Oil for frying.
1 big potato cubed. Oil for frying
250gms yogurt
2 meduim tomato diced
2 tbsp lemon juice
Whole garam masala:
4 cloves
5 peppercorns
3 cardamoms
1 stick cinnamon
¼ tsp fennel
¼ tsp jeera
1 Aniseed
1 bay leaf
1 bulb garlic
3 inch ginger diced
12 green chilies
1 tsp garam masala powder
1 tsp turmeric
1 tbsp chili powder
100gms cilantro chop
2 tbsp mint (optional)
4 aloo bhukare
2 tea cup fried onions
1 tbsp salt

1 kg Long grain Basmati rice (I use Kohinoor premium)
1 gallon water or less
1¼tbsp salt
Whole garam masala (2 cloves, 4-5 peppercorns,1 big cardamom, 2 green cardamom, 1 bay leaves, 1 stick cinnamon, aniseed)
Big pinch of egg yellow color dissolved in water.

4 big cups finely sliced onions
1 cup oil (canola/corn)
1 cup ghee
½ cup cilantro cup

1. Clean the shrimps and set it aside.
2. Deep fry the potatoes and set aside.
3. In a mixing bowl add the shrimps, haldi, lemon juice,chili powder, garam masala powder, salt and mix well. In ½ cup oil fry the prawns on high heat for 3-4 minutes only. Do not overcook the prawns. Remove and keep aside.
2. In a blender add yogurt, green chilies, garlic and ginger and blend it for 2 mins on high.
3. In a bowl mix the fried prawns, yogurt- green chillies, ginger garlic paste, tomato, cilantro, prunes, fried potatoes and salt to taste and mix well.
4. In a pan heat oil and add the onions. Sauté the onion till golden brown and looks crisp. It will take at least 15-20 minutes. Once done spoon it out in the paper napkins. Add 1 cup of onion to prawns and mix. You may make this step in advance to save time.
5. In a large pan boil the water, add the whole garam masala, salt and cook the rice until its ¾ done. Never over cook the rice. Its will rotten the biryani.
6. Strain the rice and keep aside.
7. In the thick bottom dish/6 qtr casserole add whole of shrimps at the base. Then add ¼rice. Top the rice with 1 tbsp of fried onions, cilantro, and mint and drizzle it with color. Repeat the same as layers of rice. Top it up with the ghee in a circular motion. Cover the dish with foil& with heavy lid.
8. Cook it on medium flame for 5 mins and when the dish is hot reduce the flame to low and let it cook for another 15 mins.
9. Turn off the heat and let it stand for 30 mins.
10. Spoon it out in a platter, serve with raita/kacumbar

Yummy Brownies


1/2 cup butter (melted)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup + 1 tbsp dutch processed cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
handful of pecans(optional)
some chocolate chips (optional)

3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar / Icing Sugar
1 tbsp milk or more see the consistency u want...


Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.


Mix with a spatula... melt 1/2 cup butter and stir in sugar, eggs, and 1 teaspoon vanilla.

Fold in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.

Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To Make Frosting:
Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar + MILK.

You can even heat this frosting in the micro or on top of the stove :)

Frost brownies while they are still warm.

Caramel Iced coffee with Whip Cream

2 oz. or 1/4 cup boiling water
2 tablespoons instant coffee (u can reduce the coffee amount if u think it's too much - I like it a bit strong)
2 heaping or MORE tablespoons sugar (according to ur taste)
10 ice cubes
1/3 cup 15% cream or chocolate milk or regular milk
Mix first 3 ingredients together to make a syrup, put into blender. Add ice cubes and blend until slushy. Add cream and blend until frothy.

Serve with Whip Cream and Drizzle with Caramel syrup :)

enjoy :)

chilled Mango-licious LASSI

14 ice cubes
2-4 tbsps of low-fat Yogurt
Sum low-fat milk (see how thick you like ur lassi)
1-2 tsp Sugar (optional)
3 fresh mangoes (peeled and cubed)

some cardamom (as per taste)
Blend in ur blender...enjoy :)

chilled effect rim look:

...wet the glass rim with LEMON...AND THEN dip your glass in sugar..u can even colour ur add more effect to it :) do try..easy n pretty isn't it? :)

Chocolate Peanut Butter Banana Split - Smoothie

MAKE 1 & 1/2 GLASS depends on ur glass size - this is a tall glass so it makes 1 full glass and one small glass :)

1 Banana (peel and freeze the banana wrapped in wax paper)
250 ml Chocolate milk (chilled)
2 tbsp Peanut butter
1 tbsp Honey or sugar
8 Ice cubes


Pour the 250ml of chocolate milk into the blender. Add 2 tablespoons of peanut butter and a tablespoon of honey.

Remove the banana from the freezer, unwrap and add to the blender. Then add about 8 ice cubes.

Blend until the mixture is smooth, or the consistency you'd like.

Serve with Whip cream and drizzle sum chocolate syrup on top :)


Simple Faluda

Sabja Seeds / Tukhmalanga Seeds - soaked in water and drained!!!
Banana / Peaches (Diced)
Rooh Afza
Home made Kulfi - recipe posted earlier!!!
Thin Noodles - boiled without salt - make sure they are extremely soft!!! - (Cooled)

Now...the layering...
From the Bottom of the long glass -

Add Noodles,
tukhmalanga seeds,
diced fruits,
add milk..
1 or 2 scoops of Kulfi (or ice cream of your choice - vanilla is another option)

Pour the Rooh Afza syrup on top and add sum more tukhmalanga seeds...

Serve immediately!!


Strawberry cake

fine sugar 1 cup
maida 1 1/4 cups
ghee 1 cup
eggs 3
baking powder 2 tsp
strawberry essence 1 tsp
pink food color if u like its optional :)

cream together sugar and ghee with the help of an electric beater. now add eggs one by one and beat well. add strawberry essence to this mixture. now mix baking powder food color and maida and add them to the mixture of sugar ghee and eggs. mix with the help of a fork.
grease the cake pan and pour the batter in it. bake at 350 degree F for half an hour. u can check the cake with the help of a toothpick before removing it from the oven . when the tooth pick comes out clean ur cake is ready :))

Saturday, August 6, 2011

Dark Chocolate Cup Cake


2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract


1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. 

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans. 

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings. 

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup

Chicken Bread Sandwich

Chicken Bread: Step 1

Roll out the dough into a rectangle.

Chicken Bread: Step 2

Put your filling in the center of the rectangle and make slits on both of the longer sides.

Chicken Bread: Step 3

Start bringing the topmost slit ends across from each other alternately.

Chicken Bread: Step 4

Keep going, remember to alternate, like a criss-cross fashion. Left to right...right to left.

Chicken Bread: Step 5

This is how it will look as you get further down the bread with the crossing of the sides/braiding.

Chicken Bread: Step 6

When you reach the end, leave a tail at the bottom, just for the appearance. You can just tuck everything neatly in if you like, but u can make a tail at the bottom of the loaf. :)

Chicken Bread: Step 7

Grease a tray and place your breads. The recipe says to make 2 loaves but I prefer dividing it into three and making three average sized loaves. That is up to your preference!

Chicken Bread: Step 8

Apply egg-wash and sprinkle the sesame seeds...then bake as directed!

Enjoy your delicious chicken bread!! Here is the recipe:

Ingredients for dough

Flour 4 cups
Instant yeast 1 tbsp
Powdered milk 2 tbsp
Salt 1 tsp
Oil 4 tbsp
Egg 1 (plus 1 for glazing)
Castor sugar 1 tsp

In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour.

Ingredients for chicken filling

Chicken boiled and shredded 1 ½ to 2 cups
Onion chopped finely 1 medium or 2 small
Salt 1 tsp
Black pepper 1 tsp
Coriander leaves 2 tbsp
Green chilies chopped 4
Garam Masala Powder 1 tsp
Flour 2 tbsp
Butter 2 tbsp
Milk 1 cup
Sesame seeds as required

Heat 2 tbsp butter fry onion till soft then add 2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp garam masala....add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely. Now divide the dough into two or three parts depending on what size loaves of chicken bread you want. Roll the dough to a rectangular shape, snip the sides with scissors or a knife, put filling in the centre and fold each side so they overlap each other (like a braid) the filling will show slightly but that's ok, brush top with beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes or so.

Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.

♠♠♣Zebra Cake♣♠♠

Preparation time: 10 minutes
Cooking time: 40 minutes
Makes one 9-inch (23 cm) cake


4 large eggs, at room temperature
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
2 cups (10 oz / 300 g) all-purpose flour
1/3 teaspoon vanilla powder
1 tablespoon (equals 3 teaspoons) baking powder (if not available, substitute with 1 teaspoon baking soda)
2 tablespoons dark cocoa powder (make sure it is not very bitter) such as Dutch-processed (A word of caution: Sometimes I use Hershey’s natural unsweetened cocoa, but since it is BITTER it takes away from the sweetness of the cake, so it may not be your best choice if you want a sweeter cake. Also Remember! Dark zebra patterns won’t stand out with light cocoa powder)

You’ll also need: mixing bowls, electric mixer or wire whisk, 9 inch (23 cm) non-stick round cake pan.

1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color

2. Add milk and oil, and continue beating until well blended.

3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. (DO NOT OVERBEAT to prevent air pockets from forming in the batter

This is the consistency of the batter: neither very thick not too loose. If the mixture is too thin, add a little more flour. 

Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.

5. Preheat the oven to 350F (180C).

6. Lightly grease the pan with oil. If you don’t have non-stick baking pan, grease whatever pan you have then line it with parchment paper (baking paper). 

7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads - KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.

8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool. You can sprinkle the top of the cake with some powdered (confectioner’s) sugar or leave it plain

Friday, August 5, 2011

Cold Cake With Ice Cream

Cocoa pwdr-2tbsp
sugar 1 cup
egg -2
butter 100gm
tea biscut -1 big pack
& Aluminium foil for wrapping

in a bowl beat the eggs.add sugar+buttter+cocoa pwdr...mix well ...double boil this for 10 mins in low flame. now take it &let it cool.
Crush each biscuts into 4 pieces..pour the above mix ito this crushed biscuts & mix well..then take a long piece of alluminium foil...pour the biscut + cocoa mix into this and spread in rectangle shape.nw wrap it all over in a cylindrical shape..freeze it for 1 day..before serving remove the foil & cut it...
serve it with a scoop of ice cream...EnJoy...


make 8 piece of one chicken,,,in a bowl add water,,salt,,baking powder,dip this chicken in water for 3 hour,,rinse the water and let it dry,,sprinkle little bit off red chili,,salt and soya sauce,,in a bowl add yougert,,egg,salt,,black papper,,in an other bowl,,add floor,red chili salt,,know dip chiken in yougert mixture,thn in floor mixture,,then deep fry this,,,pre heat your gas oven on 250 after that set temp on 160 put chicken in oven for 4 to 5 min it give chicken special taste

Monkey business Bundt Cake


2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) corn oil
1 1/2 teaspoons vanilla extract


Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven.

Butter, or spray with a non stick vegetable spray, a bundt pan - set aside.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.

You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.

Chocolate Ganache Frosting:


8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
1 tablespoon (14 gram) unsalted butter

Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.

When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake or pipe ganache rosettes

Hyderabadi baryani

1 kg beef small piece without bone
1/2 kg yougert
1 bunch coriander leaves
1/2 bunch mint
10_12 green chilli
1/2 tsp jafal+ jawatri pwd
2tbsp garam masala pwd
2tbsp OR up to taste salt
4 medium size onion slice than fry until golden brown
1tsp haldi pwd
1tsp red chilli pwd
1 small size papaya balanded
2tbsp G G paste
1 -1/2 cup oil

METHOD...............bland mint,chilli & coriander leaves with yaugert ( don't add water)Than marinate beef with all ingredient & rest over night....
1 kg rice soak about 1/2 hr boil water for rice add salt up to taste, 2 green chilli ,1 tbsp whole garam masala, 2 tees patta,, some mint leaves.......when water hot add rice in it boil for few min 3 kanni.....strain ........take a pan put all beef masala in a pan than rice some mint leaves chilli some brown onion 1/2 cup milk zafran , 4 tbsp lemon juice ......put led ..........10 min in high flame 15 min in medium flame than 15-20 min in low flame........

Mango Banana Faluda


layering from bottom to top
1- place some noodles boiled n broken
2-add some diced fruite,like mango n banana
3- puree one mango with some cream n sugar-add 2-3 tblsp of this thick mixture
4-add 1 tblsp tukhmalanga or basil seed (soaked n drained )
5-blend some milk along with vanilla ice cream n crushed ice u can add condensed milk to enhance the taste
fill 80% glass with this milk
6- add a big scoop of mango ice cream
-drizzle some rose syrup(Rooh Afza)
7-top up with some more tukhmalanga seed n crushed almonds
enjoy :)


1/2 kilo meat
2 to 3 tbls of dark brown fried, blended onion* - depending on how dark you like your rice
3 mugs rice, soaked for at least an hour
salt to taste
spice plate with:
5 cloves, 1 tsp black pepper corns, 1 large piece cinnamon broken
6 to 7 cloves of garlic, 1 large piece ginger
3 to 4 tbls coriander seeds, 1 tbls cumin seeds
3 tbls ghee

Do this:

1- place all dry spices on a muslin cloth. Tie it up.

2- place this bundle, plus meat in a large pot.

3- using the same mug u used to measure rice, add 10 mugs of water.

4- add the onion blend and salt, mix in, cover and let it cook

5- the meat should take 25 to 3o minutes to be tender.
6- check in between, as soon as the meat is tender, remove the spice bundle, add the drained rice and mix well. I didnt measure the remaining yakhni/liquid. It looked about right so I put the rice in. If you feel it is too much, remove some with a ladle/cup until u have the yakhni only half an inch above the rice. Half inch as in one finger tip.. 'aik poora'. That is the measurement my Mother taught me and I use it still.

7- cover the pot and let it cook on high flame
8- around 7 to 10 minutes later, the water will have evaporated. Place a cloth over the pot and cover tightly. Turn the heat to lowest.

9- just before you serve, add the dollop of ghee. Close the lid and shake the pot a few times. The ghee will melt and mix in.

10- serve hot with plain yoghurt or any other side dishes of your choice, like potato cutlets or yoghurt boondi.

* Just a note about the onions: I fry them a really really dark brown - the colour u would say is  burnt. Then blend them in the blender with the same oil they were fried in and more if needed. No water at all. Keep this well covered in the fridge. Do make sure the oil coverers the paste. You can use this in every dish that needs colour. I use it for pulaos to save time on frying onions for the colour. There is no burnt smell or burnt taste.