Yoghurt Delight

A crunchy and fruity dessert twist with yoghurt which will delight any taste bud

Shahi Bread

Sweet bread pieces which is best way of using some left over bread by turning it into dessert dish

Corn Salsa

A mexican style corn salad popularly known as Masala Corn; a dish which can make your toungue do Salsa

Cheesy Pasta

Italian favourite Cheese Macaroni with brocolli

Banana Split

A Fuit and ice cream based delicious dessert usually served in a boat dish

Corn Pulav

Spicy Pulav with baby corn

Friday, April 1, 2016

Kiran's Food corner: Methi Malai Aloo / Kashmiri Dum Aloo / Potato Reci...

Kiran's Food corner: Methi Malai Aloo / Kashmiri Dum Aloo / Potato Reci...: Kashmiri Dum aloo  is one of my favorite gravy. Its easy to make and it gives you royal taste too. First time I had it at Ginger hotel ...

Methi Malai Aloo / Kashmiri Dum Aloo / Potato Recipe

Kashmiri Dum aloo  is one of my favorite gravy. Its easy to make and it gives you royal taste too. First time I had it at Ginger hotel and loved it,and tried at home but with little variation.                                            

Preparation Time: 05 min  Cooking Time: 15 min
Serves: 3 servings

3-4 medium Half Boiled Potato
1/4 cup fresh cream
1/4 cup milk
1  small bunch  Methi (Fenugreek Leaves)
1/2 tsp pepper Powder
1/2 tsp corn flour
oil to deep fry
Salt to taste

To Grind
2 medium Onion, chopped
3 Green chilli
2-3 Garlic cloves
10 Cashew Nuts

To Temper
3 Green cardamom
3-3 Clove and black pepper
1 bay leaf
4 tbsp butter/ghee/oil

Boil a glass of water and add chopped onion,boil it for a min drain  then grind along with cashew,garlic and green chilly.

Cut potato into desired shape. Heat oil and deep fry potato until its  turn light brown. Drain and keep aside.
Heat 3-4 tbsp oil in same pan.Add bay leaf , cardamom,clove and paper then  Add onion paste and saute until light brown. It will take  2-3 minutes on low flame.
Add 1/2 tsp corn flour and saute for a minute.

 Add fenugreek leaves and cook for 2 min. then add potato and  milk and cream cook on high flame add paper and mix well and turn off the flame.

Serve hot with roti,naan but I enjoyed with Tandoori Roti.

Do not cook for long time after adding cream because it curdles if cooked more.
If gravy is too thick can add little hot water to get proper consistency.
Can avoid maithi but it gives nice flavor and aroma.
You Can use paneer instead of potato.

Wednesday, March 23, 2016

Dahi Vada / Dahi Bhalle / Chaat Recipe

I know I am hear after a long time, between this time I tried so many new dishes and I explored my self in baking too but couldn't get time to post but I Promise you guys whenever i will get time I will do.
 Dahi bhalle / dahi vada is famous chat of north India, basically from Delhi,We used to make it on festival time specially on Holi. So dear friends Happy Holi Try this chaat enjoy and share with us.


1/2 cup urad dal (split black lentils) , soaked for 3 hours and drained
Oil To fry
salt to taste

2  cups whisked chilled curds (dahi)
2  tbsp powdered sugar
chilly powder for sprinkling
1/2 cup  sweet chutney (Tamarind chtuney)
1/2 cup green chutney
roasted cumin seeds (jeera) powder for sprinkling
black salt for sprinkling

For the vadas
Grind  urad dal  in mixer into a smooth paste , if required use water .
Mix salt and 2-3 tsp hot oil in vada mixture keep aside.

Heat the oil in a deep  pan and deep-fry  vadas on low flame till they turn light golden brown in color from all the sides.
Drain on absorbent paper. Keep aside
How to assemble
Take enough water in a deep bowl and soak the vadas in it for 15-20 minutes.
Squeeze out all the excess water from the vadas and flatten lightly between your palms.

Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside
Arrange  vadas on a serving dish and top with  the sweetened curd mixture.

Top with a little chilly powder, 1 tbsp of tamarind and green  chutney, a little cumin seeds powder and black salt.

Serve immediately.


You will get chtuney Recipe on my blog

Friday, April 3, 2015

Mango Jam / Mango Murabba / Mango Chundda Recipe

Mango Jam also known as Murabba / chundda. I learnt this recipe from my Mom.It's a favorite pickle in all age group specially in  Kids.

1 cup grated  raw mango
1-1/2 cups sugar

Wash the mangoes and dry them. Peel mangoes and then grate.
Take a heavy bottomed vessel/pan and  add the mango and sugar to the pan
.Cook on low flame and stir continuously until the sugar has dissolved completely.

You can see bubbles frothing up on the surface, but continue stirring until the sugar syrup reaches the single string consistency.
Turn off Stove and let it cool completely. Mean while stir it to prevent the sugar from crystallizing.

Now fill in airtight container.
Enjoy with thepla, paratha, or chapati.

There is a another method--
Mix Sugar and Grated Mango and Place this mixture in the steel vessel.
Cover  the vessel with muslin cloth and tie it with a thick thread.
Keep it under sunlight for about 10-15 days or until mixture get proper consistency.
stirring it twice a day (morning and evening).

If you wants to Gujarati taste--
When mixture will be completely cool,that time Add Black pepper powder/Chilly Powder ( 11/2 tsp) ,Salt(1 tsp)

Always use raw mango.always use clean spoon for jam .
This jam can be  stored for a year .

Wednesday, March 25, 2015

Aam panna / Kairi Ka pani / Summer Refreshment

Hello friend after a long time i m here with a summer refreshment recipe..
Home made best Summer Drink/refreshment n by adding Different flavor can get fresh n different taste every time.In north India It's very famous in summer n most of in Marwari Houses.I am following my Mom's Recipe.I love it's tangy,sweet,sour,spicy taste very much.Enjoyyyyy in Summer.

1 kg Raw Mango
600 gm Sugar

Peel Mango and chopped roughly. Add 3/4 cup of water and take one whistle.
Let it cool,open cooker add sugar and grind when it completely cool.(don't add water)

Strain fill in air tight container.Refrigerate it .

Whenever you want just mix water in this pulp, add cumin powder,black powder,salt and mix well and enjoy yummy tangy Aam Panna.(1 - 1 1/2 tbsp pulp enough for a glass)

Don't add water while grinding and for 10-15 day you can preserve this pulp in Refrigerator.
Can add lemon juice while mixing water.
Can add coriander leaves also for giving fresh flavour and same thing with mint leaves.
For 4 glasses - 4-5 tbsp mint or coriander leaves grind into fine paste with water and mix it while add water.
Can add very little green chilly also for mild spicy taste

Monday, October 20, 2014

Besan Barfi Recipe / MohanThal Recipe

Besan barfi or Mohanthal its famous Rajasthani and Gujrati Sweet. Its's signature dish of my Grand MIL and we tried it so many   times but we never got the same taste and texture as she served.Now she is not between us ,so there is no option to get this sweet,so I have stared trying this and following her instructions and direction and I got proper texture and taste but still her love and taste is missing.

2 Cup   Besan (Gram Flour)
1 Cup   Sugar
1/2 Cup Mawa(Khoya)
1 Cup   Ghee (Melted)
2 tbsp  Milk
1/4 tsp Cardamom Powder
Edible color a pinch (optional)
2 tbsp  Chopped nuts ( Almonds and Pistachios)

Take Besan in a bowl or plate.Add 1/2 cup of ghee and mix with fingers,then add milk and again mix it well and gather all mixture in center and keep for 5-7 min aside.Then rub the mixture between the palms to combine well.Pass it through thick sieve, pressing lightly to remove lumps or knots.

Saute it on medium heat, stirring continuously, till fragrant and dark in color then add remaining ghee and saute for few seconds.Keep it aside.
Now in another pan take sugar and 1/2 cup of water and Cook together till it gets one string consistency.

Add Mawa into sugar syrup and cook for 1-2 min and mix well.
Now add roasted besan mixture in this syrup and Edible color mix well cook for 1-2 min. Add cardamom powder mix it and keep aside for 5-7 min.
Grease a tray or plate with ghee and transfer the barfi mixture into tray.spread evenly and garnish with nuts.

Set aside to cool completely. Cut into squares, separate the pieces and store in airtight container.

I used Mawa sweet(mithai) instead of Mawa,if you are also using,then take only 3/4 cup of sugar.
Roast besan flour on low flame , if its not roasted properly it will give raw taste.
If you don't want use color can use saffron.

Wednesday, October 15, 2014

Gud Papadi / Gud Pare / Sweet Biscuits

This sweet especially prepared on Diwali or holi but I make it often. In north India  you can get this sweet probably in all houses in winter season.This is a healthy homemade treat. Enjoy !!!

2 Cup    Wheat flour
1/2 cup  gud /jaggary (Crushed)
1/4 cup  Oil
1 tbsp   Sesame seed (Til)
Oil to deep fry

In a bowl take gud and 1/4 cup of water. Heat it and stir till gud  dissolve.
In another bowl mix flour,oil and sesame seed and kneed a dough using gud water.
Immediately divide it into two parts and make smooth balls out of them.
Roll it into round shape (1/4 inch thick) .

Cut into desired shape Otherwise you can make small - small  ball and roll but not very thin.Prick it with fork. Heat oil Deep fry on low flame,till it turn into brown color.Drain on absorbent paper.
Let it cool.Store in airtight container.

Roll immediately after making dough,otherwise dough will become hard.
While sliding don't don't turn immediately, let it cook one side then flip. Otherwise papdi will break.