ShareThis amazingly delicious sweet is very simple to make. Surely we should have the luxury of indulging ourselves, once in a while, to savor such sinful temptations!! -:)

The halwa can be served either warm or cold. I prefer my halwa to be warm. But the taste is heavenly either way.


  • Unsalted bread-1 loaf
  • Sugar-1cup
  • Condensed milk-1 small tim
  • Red food colour-a pinch
  • Crushed Cardamoms-6
  • Milk-1/2liter
  • Rose water-2tbsp
  • Ghee-2tbsp
  • Chopped cashewnuts,almonds and rasins-1/2cup
  • Oil-for deep frying
Dry the slices of bread in bright sunlight for a day till crisp.This process prevents the bread from absorbing lot of oil when fried.The slices can be cut into two triangles before drying.
Heat oil for deep frying.Add the dried bread pieces and fry them till they turn golden brown.Drain on paper towels.
Prepare sugar syrup by boiling 1cup water with 1cup sugar.Add food colour and crushed elaichi to it and boil for 3mins.
In a heavy bottomed pan,pour in the milk and boil.Simmer flame and layer the fried bread slices over the milk.Now pour the condensed milk,rose water and sugar syrup.
Reserve 1/4th of the sugar syrup.It can be added towards the end if required after checking the sweetness.
Let it simmer for about 15 mins till the bread pieces turn soft and cook in the milk mixture.
Exess milk/water shoul have been absorbed by now.
Heat ghee in a small pan and fry the nuts till golden in colour.
Add the ghee and nuts to the halwa and gently mix.So that you have a soft halwa with crisp bits of fried bread in between.
It tastes good both warm and cold.

ShareThis is really a simple, quick,healthy and tasty treat that makes a great tv time/ movie time snack.
I have been making this in the microwave and find that it tastes just as good and is just as crunchy as the deep fried ones without the guilt associated with frying and minus the calories of course.

  • Raw Peanuts – 1 cup
  • Besan – 2tbsp
  • Rice flour – 2 tsp
  • Red chilli powder – 1 tsp
  • Asafoetida-a pinch
  • Crushed garlic-3cloves
  • Salt
  • Oil – 4-5 tsp
Wet the groundnuts completely, by smearing water on them, very lightly.
Mix all dry ingredients well.
Sprinkle over the moist groundnuts & mix well for them to get a uniform coating.
Add oil and mix well.
Carefully transfer the coated groundnuts to a flat  microwave safe container.
Seperate the peanuts from one another and spread evenly.
Microwave on Hi for 4 mts(time may vary in different microwaves).Break peanuts apart if stuck together.
Mix peanuts with a spoon every 2 minutes for even roasting.
Allow to stand for 5 mts.
Remove onto absorbent tissues for the oil to be absorbed completely.
Enjoy the crunchy & tasty gultfree peanuts!

ShareI like potatoes in all forms, but if I had to pick a favorite, this healthy baked version would easily be it.
Potatoes are good for you as long as they're cooked in a healthy manner. For those longing to indulge on potato wedges and not feeling guilty,this is a must try.

  •  Medium sized  potatoes, peeled and washed-5
  • olive oil-3tbsp
  • Garlic powder
  • Chilli flakes
  • Salt
  • Pepper
  • Mixed herbs(optional)
Preheat the oven to 375 degrees F.
Slice the potatoes with the skin on into even wedges toss well with the other ingredients.
Spread in a single layer on lined baking tray and bake at 375 degrees F until lightly browned and tender.
Turn the wedges upside down after 15mins for even browning.
The baking process takes about 35-40 minutes.
Serve hot.

ShareButter Chicken is among the best known Indian foods all over the world.
  • Boneless chicken-1kg
  • yoghurt-400gms
  • lemon juice-2tbsp
  • garam masala-1tsp
  • Red chilli powder-2tsp

 Mix all of the above together and marinate for at least 4 hours, preferably overnight in the fridge.
 Grind together:

  • Cinammon stick-2 inch
  • Chopped toamatoes-3 big
  • Green cardomom-3
  • Black pepper-1/2tsp

Place all of the above in a saucepan and simmer gently for 30 mins. Cool slightly and then pass through a sieve to remove any seeds.
  • Oil-1tbsp
  • Finely chopped ginger-2 tsp
  • Finely chopped garlic-2tsp
  • Salt-to taste
  • Tomato puree-2tbsp
  • Butter-4tbsp
  • Cream-1cup
Heat the oil and gently fry the ginger and garlic for one minute.
Add the marinated chicken and stir fry until the chicken is slightly browned.
Add the tomato puree and butter and cook for 5 minutes
Add the sieved tomato sauce and bring to the boil, reduce heat and simmer for 10 minutes
Add the cream, mix well and continue to simmer for around 10 minutes
Transfer to a serving dish and garnish with fresh cream and chopped corriander leaves.
Serve with roti,rice or bread.
If you like it a little spicier just add some more garam masala and chilli powder.

Light, fluffy and fruity, these pancakes are the perfect special breakfast. Serve them stacked high, with fresh/dry fruits and honey/maple syrup.
In Ramadan, the best and most nutritious "Sohour" is a plate of pancakes with honey and a cup of milk


  • All-purpose flour-1 1/2 cups
  • Baking powder-2 1/2 tsp
  • Salt-1/2 tsp
  • Sugar-1tbsp (optional)
  • Milk-1 1/4cup
  • Egg-1
  • Melted butter-2tbsp

In a large bowl, sift together the flour, baking powder, salt and sugar.
Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
 Heat a lightly oiled  frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

SharePongal – a savory pudding made with beautiful combination of lentils and rice tempered with spices and nuts sauteed in Ghee
It is also one of the simplest and healthiest dishes to make which does not need constant attention and gets done in matter of minutes

  • Moong Daal -1 cup
  • Rice -1 cup
  • Cashewnuts -10
  • Cumin Seeds- 1 tsp
  • Pepper Powder -1tsp
  • Curry leaves-5-6
  • Chopped Green Chilli -2
  • Grated coconut- 3tbsp
  • Salt to taste
  • Water -4 cups
  • Oil/ghee-2tbsp
Take a cooker and heat oil/ghee in it.
Wash moong daal and the rice and keep it separately.
Roast cashew in the oil and keep aside.
Now, add mustard seeds and cummin seeds and curry leaf.
When the mustard seeds start to crackle, add green chilli and fry for a few seconds.
Now, add the moong daal and fry for a minute.
Add water and the washed rice.
Also add coconut, salt and turmeric powder.
Close the cooker and allow it to whistle thrice.
After the cooker cools down, add the pepper powder, cashews and chopped cilantro leaves.
Add more water if required to get a pudding like consistancy.
Serve hot as it is or with  coconut chutney/onion chutney/sambar

ShareChapli kebab  is a patty made from mutton/ beef mince. It is very popular in Pakistan and Afghanistan. It is prepared flat and round and served with green chutney,yoghurt sauce (raita), salad and naan or bread.
  •  Mutton or beef mince -1/2kg
  • Green chillies finely chopped -2
  • Chopped coriander -1/2cup
  • Original corn flour/wheat flour -2tbsp
  • Coriander seed (half crushed)-1tbsp
  • salt to taste
  • Dried pomegranate seed (Anar dana)-1/2tsp
  • Ginger and garlic paste -1tsp
  • Red chilli powder-1/2tsp
  • Finely chopped tomatoes with out seed-1
  • Finely chopped onions -1
  • slightly beaten egg -1
Take half the amount of minced meat and boil with half a cup of water till softened and water is dried.
Combine all the spices and ingredients along with raw and cooked mince.
Marinate for 2hrs.
Mix them well, make palm size cutlets.
Then take 5 table spoon of oil, pour it on frying pan.
Fry the kebabs on medium or low flame.
Each side of kebab should be cook for 3 to 4 minutes.
Serve the hot kebab with raita or green chutney.

SharePlum cake is integral part of any Christmas celebration.My husband and myself decided to bake this scrumptious cake for our wedding anniversary.This delicious and moist cake goes really well with a hot cup of tea.

  • Raisins – 1 cup
  • Chopped Dates – 1 cup
  • Candied fruits– 1/2 cup
  • Lemon/Orange peel-1/2cup
  • Chopped Cashewnuts – 2 cups
  • Orange juice – 1 cup
  • Maida – 4 cups
  • Baking powder – 3 tsp
  • Butter – 4cups
  • Sugar – 4 cups
  • Sugar – 1 cup (to make caramel syrup)
  • Eggs – 12
  • Garam masala/all spice powder-3tsp
  • Salt – /2tsp
  • Vanilla essence – 4 tsp
Soak all the dry fruits in orange juice for atleast one day.
Preheat the oven to 350 degree F.
Place 1 cup of sugar in the saucepan and add 2 tbsp of water.Turn the stove to high and place the pan on the stove and let it boil.When a dark brown colored caramel forms,remove the pan from the stove and very carefully add 1 cup of water to the caramel for it may splash.
Stir the contents well to dissolve the caramel. Keep this aside.
Sift flour and baking powder, a couple of times and keep ready.
In a large container, whisk butter first and then add 4 cups of sugar and whisk again, until it is creamy.
Add eggs and whisk well.
Pour in the caramel syrup, the spice powder, salt and vanilla extract and mix everything together.
Add the flour-baking powder mix and fold this in with a wooden or plastic spatula or spoon.
When they are well mixed, add the candied fruits and nuts and mix again.
Spoon this into a greased baking tray
Bake for about 1 hour at 350 degree F.
Check by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 10 – 15 mins and check again.
Remove the cake from the oven and cool.

ShareA very healthy and tasty milkshake to bust off the heat this summer.
Very simple,can be made in minutes.

  • Milk-1 1/2cup
  • Bananas-2, sliced and frozen
  • Honey-2tsp
  • Vanilla extract-1/2spt
  • Ice cubes
Combine all the ingredients together in the blender, blend until smooth.
Add ice cubes if desired.
Serve fresh immediately!

ShareJilebis are one of the few Indian sweets that I love... perhaps it's because they're not just sweet but have a sour tang to them that comes from fermenting the batter.
Jilebis are lovely to eat crisp and hot.


• Maida 2 cups
• Sugar ½ cup
• Water 1¼ cup
• Curd ¼ cup
• Rose water 1 teaspoon
• Soda bicarbonate a pinch
• Oil for deep-frying
• Salt a pinch
• Orange food colour-a pinch
Mix the flour, salt and curd to get a thick batter.
Allow the mixture to ferment for 7 hours.
Boil the sugar to get a syrup. Cool and add the rose water to this.
To the batter add the soda powder and mix well.
Heat the oil for deep frying and force the batter through a piping bag to form spirals.
Deep fry till golden brown and soak it in the sugar syrup and serve.

ShareThis is the most authentic punjabi chole recipe I've tried so far.
• Kabuli Chana- 400 gms
• Gram flour -20 gms
• Oil- 5 tbsp
• Ajwain- ½ tsp
• Anardana powder- 3 tbsp
• Amchoor powder- 2 tbsp
• Chilli powder- 1 tbsp
• Black salt powder- ½ tbsp
• Kasoori methi powder- ½ tbsp
• Cumin powder- 1 tbsp
• Soda bicarbonate- a pinch
• Salt- to taste

For the pouch

• Black cardamoms- 6
• Cimmamon sticks- 2 inches
• Cloves- 4
• Ginger- 20 gms
• Tea leaves- 1 tbsp

Soak the Kabuli chana overnight.
Tie the ingredients of the pouch in a muslin cloth.
Pressure cook the chana with the soda powder,the pouch and 1 litre of water.
Heat the remaining oil and add the ajwain, stir till it crackles.
Add the gram flour and stir till the aroma comes.
Add the rest of the ingredients and stir for a minute.
Add the cooked chana and mix well.
Garnish with the items mentioned for garnishing.
Serve hot with poori, bhature, or naan, garnished with onions and green chillies


  • Flesh of ripe mangoes-1 kilo
  • Sugar-1 kilo or to taste
  • Unsalted Butter-1tbsp
  • Lemon juice-2tbsp

Add white granulated sugar to the mango pulp and let this steep for a couple of hours on the kitchen counter.
Add the lemon juice and put the mixture on the stove on medium heat until it starts to boil.
Lower the heat.
Skim off the scum that forms on the surface of the fruit mixture and cook, stirring often until it reaches the “soft-ball” stage, estimated at roughly 35-40 minutes before shutting off the heat.
Add a tablespoon of butter about halfway in, to try and reduce the foaming.
Transfer the jam to a large glass jar and store it in the fridge where it should keep for several weeks/months

ShareIn this summer,I would like to treat you all with simple, delicious and delightful ''AAM RAS''. It is really simple and can be made in no time.
  • Mango pieces-3cups
  • Saffron strands-1/4tsp
  • Milk-1cup or more to taste
  • Sugar-4tbsp or to taste
Wash mangoes.

 Peel and cut into small pieces.
Grind the mango pieces in a mixer and strain the juice.
Mix sugar in the cold milk and add to the mango juice.
Add water for required consistency.
Serve chilled with puri or paratha.
Dilute with a little more milk/water and serve as a refreshing drink

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