Monday, 26 September 2011

Milk Barfi

This recipe I have taken from Anupama's has shaped them into pedhas instead.


Milk Powder – 2 cups

Condensed Milk – 1 can (14oz or near about the same)

Butter (unsalted) – ½ cup

Saffron – few strands

Water – 2 tsps

Milk masala for decoration


1)Heat the butter in a microwave safe bowl.

2)Add the milk powder and condensed milk to the butter.

3)Microwave the mixture for 4-5 mins;stirring after every 1 min.

4)The mixture tends to rise as it gets more and more heated.

5)Put the saffron in water and add it to the microwaved mixture.

6)Mix well and microwave for 4-5 more mins.Stir after every minute.

7)Cool the mixture for 5 mins (10 mins if you want to roll out the pedhas).

8)Pour the mixture in greased plate and spread it out with a vaati/katori.

9)Sprinkle the milk masala on the mixture and slightly pat it.

10)Cut it into diamond or square shapes when still warm.

11)Let it cool down completely and then remove using a butter knife.

Sunday, 25 September 2011

Choco crispies

Fun to make and fun to eat!!


1 cup cornflakes

2 squares of a cooking chocolate bar

4 cake cases

sparkle sugar/hundred and thousands

jelly diamond


1)Melt the chocolate in a microwave.

2)Add the cornflakes to the chocolate.

3)Mix well and put them in the cases.

4)Sprinkle some sugar/hundred and thousands on them

5)Place a jelly diamond on top.

6)Let the kids enjoy it!!

Pav Bhaji(a different one and easier too)

For this recipe I have taken inputs from Nupur's it wouldnt be wrong to say that the credit for this recipe goes to Nupur.I have made a few changes to Nupur's recipe.


1 medium sized cauliflower

2 medium sized potatoes

1/2 green bell pepper chopped finely

1/2 cup peas

1 tsp chilli powder

1 tsp ginger -garlic paste

8-10 medium sized tomatoes

1 tbsp tomato passatta

salt to taste

1-2 tbsp Everest pav bhaji masala


1)Steam/pressure cook tomatoes,cauliflower and potatoes.

2)Puree the cooked tomatoes and smash the cauliflower-potatoes.

3)Heat a heavy bottom kadhai.

4)Pour the puree and add the passatta and ginger-garlic paste.

5)Cook till the mixture becomes nearly 1/4 of the original quantity.

6)Add the chilli powder and pav bhaji masala.

7)Add the smashed cauliflower-potatoes and peas.

8)Mix well(add little water if required).Cover and cook for a 1-2 mins.

9)Add 1-2 tsp of butter and some lemon jiuce.

10)Garnish with coriander .

11)Serve hot with bread.

Cornflakes Chivda Bhel

The leftover cornflakes chivda can be used to make quick-tasty bhel.....especially when unexpected guests knock the door!!


1 cup cornflakes chivda

1 tomato chopped(optional)

1/2 onion chopped

1 tsp coriander

1 tsp lemon juice

1/4 tsp chaat masala

sev to garnish

salt to taste


Mix all ingredients and serve immediately.

****Add finely cut cabbage (1 tbsp)for extra crunchiness.

Tuesday, 20 September 2011

Butternut Squash Bharta


1/2 butternut squash (medium sized)

1 onion chopped

1 green chilly

1 tsp coriander

3-4 tbsp yoghurt

1 tbspn oil

1/4 tsp mustard seeds


1)Microwave the whole squash for 20-30 sec so that it becomes easy to cut it into half and peel it.

2)Cut the half squash into four and pressure cook it/steam it.

3)Smash the cooked squash.

4)Heat the oil and add the mustard seeds.

5)Add the onions and chilly and fry till onions become transparent.

6)Add the squash and some salt to taste.

7)Mix well and remove from fire.

8)Add some yoghurt and chopped coriander.


Here's is a picture of a medium - sized butternut squash:

Butternut squash has a sweet, nutty taste similar to that of a pumpkin.It is a good source of fibre, vitamin C,magnesium, and potassium. It is also an excellent source of vitamin A and vitamin E.



1 cup chana dal

1 cup jaggery


1)Soak the chana dal in hot water for 1 hour or so.

2)Pressure cook the chana dal with 4/5 whistles.

3)Churn the cooked chana dal in the mixer using very little water.

4)Mix the jaggery in the dal.

5)Place the mixture in the microwave for 10 mins(or less depending upon the watts.I have 800 watts)and remove-mix after every 2 mins.

6)Mix should be dry at the end of 10 mins.


Sunday, 18 September 2011


Here comes one more very easy recipe and kids can help in making it too.


1 tiger baguette(long one)

4 tomatoes chopped

2 onions chopped

1 cup corn kernels

1 cup grated cheese

some dried herbs

salt to taste


1)Mix the tomatoes,onion and corn and add some salt.

2)Slice the baguette in a slanting manner so as to get an oval shaped slices.

3)Apply some butter on the slices.

4)Put the mixture on the slices.

5)Sprinkle some herbs,pepper and cheese.

6)Bake @ 180c for 10-15 mins or until the cheese melts.


Monday, 1 August 2011

Sweet Corn Bharta

Sweet corn is easily available these days and is usually in everyone’s freezer.
Sweet corn bharta is a dish which can be made in a jiffy especially when unexpected guests arrive.

1 ¼ cup boiled sweetcorn (Both frozen and fresh are fine to use)

1 medium onion chopped finely

½ medium sized tomato chopped finely

1 tbspn tomato puree (market one)

1 ½ tbspn kasuri meethi

1 tspn ginger-garlic paste

½ tspn garam masala/kitchen king masala

½ tspn turmeric powder

½ tspn chilli powder(or as per taste)

salt to taste

2 tbspn oil


• Coarsely grind ¾ of the total boiled corns.
• Heat oil in a kadhai .
• Add the chopped onions and garlic-ginger paste.
• Fry till the onions become quite translucent.
• Add the chopped tomato and tomato puree.
• Fry well till oil separates .
• Add kasuri methi ,masala and the turmeric-chilli powders
• Mix well.
• Add the grinded corn as well the whole ones.
• Add salt and cover – cook for 5 mins.
• Serve hot.

This bharta can be had with chappatis, naans ,parathas and rice.

Wednesday, 6 July 2011

Cucumber Raita

‘As cool as a cucumber!!’ I had read this line when I was in school. Today I quote the same when ever I show my little one a cucumber. Cucumber ,watermelon …all these water loaded fruits surely give you the much needed coolness when feeling hot or while having a spicy dish.

Here are the ingredients for the coolest raita:

1 medium sized (long ones) cucumber(peeled and grated)

1 cup low /full fat smooth yoghurt

salt to taste

pinch of dried mint / 4-5 fresh mint leaves chopped(optional)

In a bowl ,mix the grated cucumber and yoghurt.

Add salt to taste and the mint. Mix well

Serve chilled.

Wednesday, 1 June 2011

Microwave Sabudana Khichdi

This one dish I always prepare using microwave. I have added the healthy kumara to it instead of potato. Kumara is a red flesh sweet potato which can be had on fasting day too.


1 cup sabudana/sago (medium size)

¼ cup roasted peanut powder

½ cup Kumara chopped

1tsp jeera/cumin seeds

1 tbsp oil

red chilli powder as per taste

salt as per taste

1 tsp sugar


• Soak the sabudana overnight in water .The water level shouldn’t exceed the sabudana.
• Mix the sabudana, peanut powder, salt and sugar.
• Heat oil in a microwave –safe utensil. Add jeera and chopped kumara .Microwave high for 1 minute putting the lid on.
• Remove and mix. Sprinkle some(1 -2tsp) water and add the red chilli powder and mix gently. Cover and microwave again for a minute.
• Add the sabudana and mix .
• Cover and microwave high for 3 mins removing after every one min and giving a gentle stir.
• Remove and mix gently
• Leave it to cool for 5 mins so that the heat in the sabudana gets properly distributed and the sabudana gets properly and evenly cooked up.
• Garnish with chopped coriander and serve.

This is Kumara ......

Oats Upma

This is a healthier version of upma. The combination of oats and upma is so good that people who usually hate oats don’t even realise the presence of oats in this upma.

Ingredients :

1 cup rolled oats

½ cup roasted semolina

1 big onion chopped

¼ cup corn kernels

¼ boiled peas

½( medium size) carrot chopped

few curry leaves

2 dry red chillies

2-3 cups of water

salt to taste

a pinch of sugar

3 tbsp of oil

1 tsp lemon juice

chopped coriander for garnishing


• Heat oil in a heavy bottom kadhai. Add the curry leaves, chopped onion and red chillies.
• Add the corn, peas and carrot.
• Fry till onion becomes transparent.
• Add 2 ¾ cups of water, salt to taste and pinch of sugar. Boil.
• Add the oats and semolina to this boiling mix.
• Keep on stirring so that lumps are not formed .
• Cover and cook for 2-3 mins .
• Add the lemon juice and mix well.
• Garnish with coriander and serve hot.

Thursday, 26 May 2011

Green Rice

Green rice was born bcoz my little one loves Spinach(or Palak) but equally hates Coriander(or Dhaniya) and green split Moong dal. So I thought of making Pulao and adding all the green stuff to it and yes….it turned out to be a good dish with hidden goodies.


1 cup uncooked rice (I have taken 95% rice and 5% dal)

2-3 tbspn chopped spinach

1-2 tbspn chopped coriander

½ cup green peas

1 bay leaf

1 tspn jeera/cumin seeds

2-3 cloves

2 green elachi/cardamom

¼ inch dalchini / cinnamom

1 onion medium sized chopped finely

1-2 tspn oil


• Heat oil in a vessel. Add the jeera, bay leaf, cloves, elachi (slighty crushed) and the dalchini.
• Add the onions and mix well.
• Add the spinach , peas and then the rice and dal.
• Add 2 ¼ cups of water.
• Add salt to taste and put the lid on.
• When the rice is 80% done , add the coriander and mix gently.
• Add a tspn of ghee and mix slighty before serving.

Sunday, 3 April 2011

Victoria Sponge Cake

I love reading about cakes and of course baking them .I have read so many of the cake books and every book has the Victoria Sponge Cake recipe at the top of its index. It is a British Classic. Queen Victoria used to love this jam filled cake and have it regularly with her afternoon tea.

Today on Mother’s Day, I dedicate this recipe to my Mum who taught me so many things in life including how to bake a cake. Love u Mum!


• 100g unsalted butter
• 65g caster sugar(Usually the books say 100g caster sugar, but I feel 65g is enough)
• 2 large eggs
• 1 tsp vanilla essence
• 1 tsp baking powder
• 100g self raising flour
• 3-4 tbsp strawberry / raspberry jam

Cake tins: Two 18cm sandwich tins


• Preheat the oven to 160c.Line the tins with baking paper.
• Beat the butter and sugar with a wooden spoon or electric hand beater/whisk. Let the mix become smooth and pale.
• Add eggs one at a time and beat well till the whole mix becomes quite full of bubbles. If the mix begins to curdle then add 1-2 tsp of flour.
• Add the essence.
• Mix the baking powder and fold in the flour in the egg mix using a wooden spoon or a spatula.
• Divide the batter into the two tins and spread evenly to level the tops. Bake for 25-30 mins at 180c(Fan oven) until pale golden and springy to touch.
• Allow the cakes to cool in the tins for 5 mins before turning them out on a wire rack .Peel the baking paper and allow them to cool completely.
• When completely cooled, place one cake upside down and spread the jam on it. Place the second cake on it and dust lightly with icing sugar.
• Enjoy with a cuppa tea/coffee.

Friday, 1 April 2011

The Very Best Chocolate Fudge Cake

As the name suggests ,yes this is the very best chocolate fudge cake. I have taken this recipe from the book 100 cakes and bakes by Mary Berry. Those who love chocolate cake like anything (just like I do)this is the best one. Take my word….
Without further delay here’s the recipe:

Cake tins required: 2 deep 20cm(8inch)sandwich tins.


• 50g sifted cocoa powder
• 6 tbsp boiling water
• 3 large eggs
• 50 ml milk
• 175g self-raising flour
• 1 rounded tsp baking powder
• 100g butter
• 275g caster sugar

For icing:

• 150g plain chocolate
• 150ml pouring double cream


1. Preheat the oven to 180c/Fan 160c/Gas 4.Grease the tins and line the tins with baking paper.
2. Blend the cocoa powder and boiling water in a vessel. To this add the butter and sugar. Mix well.
3. Then add the eggs. Beat well. Add a tsp of vanilla essence at this step, in case you don’t like the smell of eggs.
4. Then add the baking powder and self raising flour. Fold it well with the egg mix.
5. Add milk to the batter and mix well till the whole thing becomes smooth and thickish.
6. Divide the batter between two tins and bake for 25-30 mins or until well risen and the tops of the cakes spring back when lightly pressed with finger.
7. Leave to cool in the tins for sometime and then remove and cool on a wire rack.
8. For the icing, break the chocolate pieces and gently heat with cream in a heatproof over a pan of simmering water for about 10 mins or till the chocolate has completely melted. Mix well.
9. Cool it completely till the point where its about to set.
10. Apply a light layer of jam to the cakes before spreading the icing on top of both the cakes so that the crumbs don’t come in the way of icing.
11. Sandwich the cakes together and use a palette knife to smooth the icing on top.
12. Keep in a cool place until ready to serve.

(Since I don’t have 20cm sandwich tins, I have baked the cake in one 24cm spring form tin and then cut it horizontally into two.)

This picture is taken immediately after the icing is done.The topmost picture was taken a day after 15 hrs or so.

Monday, 28 March 2011


• 4 pav/2 baps
• 2 medium onions,finely chopped
• 1 medium tomato chopped plus 2 tsp tomato puree(I have used shop one)
• 11/2 tsp dabeli masala powder
(I have used Fudco dabeli masala powder,which is quite mild;so I have added ½ tsp of MDH Kitchen King masala)
• 2 tbspn oil
• 2 large potatoes boiled and mashed
• 1 tsp lemon juice
• ¼ cup roasted peanuts(you can use masala peanuts too)
• ¼ cup pomegranate kernels
• ½ cup sliced grapes
• 1 cup sev
• ½ cup tamarind chutney
• ½ cup red chilli –garlic chutney
• Salt to taste
• ½ tsp Sugar
• ½ cup chopped coriander

• Heat oil in a pan and add the chopped onions.
• Once the onions have become transparent , add the tomatoes and the puree and mix well.
• To the above mix add the dabeli masala .
• Once the mix starts to appear dry,add the potatoes .
• Mix well and then add the salt, sugar and lemon juice.
• Mix well and cook till the whole mixture becomes quite dry.
• Spread the mixture on a plate. Sprinkle the peanuts,pomegranate,sliced grapes ,half of the sev and some coriander.

• Slit the pav/baps horizontally w/o cutting through. On one side spread the red chutney and tamarind chutney on the other side of the open pav/baps. Stuff the decorated potato in between the two chutneys.
• Close the pav/baps and to the open sides of the pav/baps apply lightly red/tamarind chutney and roll those sides in sev(so that it gets on the pav stuffing well)
• Place the stuffed pav/baps on the hot tawa. Press lightly and toast on both sides till it gets heated through and becomes slightly crisp.
• Serve hot.
(I have taken the topmost picture of dabeli before applying chutney to the open sides of pav and toasting it)

Red Chilli – Garlic Chutney

• 5-6 red dry chillies (soaked in hot water for ½ an hour)
• 6-7 garlic cloves,peeled
• 1 tsp lemon juice
• Salt to taste


Grind all the above ingredients to fine paste. Add water if required.