Wednesday, October 24, 2018

Oats Quinoa brown rice Dosa/ Idli batter


Quinoa: 1cup
Brown rice: 1 cup
Old fashion Oats: 1 cup
Idli Rice: 1 cup
Urad dal: 1 cup
Chana dal: 2tsp
Methi seed / Fenugric seed: 1/2 tsp

Salt: According to taste

Soak all the ingredients for 4 to 5 hours. Grind all the ingredients.

keep the batter in a warm place to get ferment overnight.

Just before preparing Dosa/Idli add salt.

Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa and cook both the side.

Dosa can be served with Coconut chutney / peanut chutney / onion chutney ( for the reciepe refer my Chutney section).

Thursday, October 18, 2018

Paneer Biriyani

  • 3 tbsp Oil
  • 2 cups of basmathi rice
  • 1 cubed capsicums or 1 large potato cubed (optional)
  • 1 large onion thinly sliced
  • 2 green chilies slit or minced
  • 1 cup cubed Paneer
  • 1 medium tomato chopped
  • ⅛ tsp. ground turmeric
  • ½ tsp. red chili powder
  • 1 to . Biryani masala powder (adjust)
  • Fistful of mint and coriander leaves chopped
  • Salt to taste
  • 3 cups water

For Marinate:
  • Plain Yogurt - 1cup
  • Ginger garlic paste - 1tsp
  • Garam Masala - 1tsp
  • Salt - 1/2 tsp
  • Red Chili powder - 1/2tsp
  • Dry Mango Powder - 1/4tsp
  • Turmeric Powder - 1/4tsp    
Dry spices 
  • 1 star anise
  • 2 bay leaf
  • ½ tsp. shahi jeera / black cumin
  • 2 green cardamoms
  • 4 to 5 cloves
  • 1 inch cinnamon stick

  1. in a medium size bowl mix all marinate ingredients then add capsicum, paneer and potato pieces and mix it well and let it sit for 20 min.  
  2. Soak rice for 30 mins. 
  3. In the nonstick pan add the dry spices and allow them to sizzle. Add onions and fry for few min.
  4. Add tomatoes, mint, red chili powder, turmeric, salt and marinated ingredients. Cook until the tomatoes turn mushy.
  5. Add biryani masala powder and fry till the mixture thickens.
  6. Pour water and add salt. Bring it to a boil
  7. Add rice and cook rice in half open pan till very little water is left. 
  8. Lower the flame, cover and cook till the rice is done. around 10- 15 min. After turning off the flame let it settle down for 10 min. 
  9. Fluff up the Paneer biryani and garnish with Coriander Leaves. 
  10. Serve hot with raita.

Sambar Powder


Toor Dal - 1/2 cup
Daniya - 3tsp
Methi - 1/4tsp
Jeera - 1tsp
Chandal - 2tsp
Urad dal - 1tsp
Red Chili - 10
Grated dry coconut: 1/2 cup

Shallow fry all above ingredients without coconut for 8 to 10 min until all ingredients r slightly brown and then add coconut and fry for 1 or 2 min.  Let it cool,  make powder and use it in your recipe. 

Wednesday, May 23, 2018


Ghee - 1tbs
Ricotta cheese - 15oz tub
Sweeten Condense Milk - 12oz can
Mix nuts roasted - 1 cup
Milk - 3cups
Cardamom - 2
Saffron strings - 6-8

      In a wide pan melt ghee and add ricotta cheese, mix well and cook for 15 - 20 min on slow heat.  Keep mixing every one minute.  Cook till ricotta cheese is together like a dough.
Now add milk and condense milk and mix well.  cook for 5 minutes.
Add nuts, cardamom powder and Saffron strings and mix well.

Serve hot or Chilled.

Besan Burfi

Besan - 3cups
Butter - 16oz
Sugar - 2 cups
Nuts -2tbs
Elaichi Powder - 1/4sp

 Grease a glass or steel tray and keep it aside.  Melt butter in a nonstick pan, once it gets transparent add Besan and fry it for 5 to 10 min until it changes color little bit or until we get nice aroma.  Turn off the heat and then add sugar and mix well.
Pour Besan mixture to the tray and sprinkle nuts and Elaichi powder.  Let it set for 4 to 5 hours or refrigerate for 1 hour and then make pieces according your desire.

Can be stored for a week.

Monday, May 21, 2018

Mango Ice Cream

Kesar Mango pulp: 1can
Cool Whip: 16oz (Thaw for an hour)
Evaporated Milk: 1can
Condense Milk: 1can
Fresh Mango pieces : 1cup

  Mix well Kesar Mango, Cool Whip, Evaporated Milk, Condense Milk.  Add Mango pieces and mix and Freeze for 4 - 5 hours.

Serve cold

Thursday, April 26, 2018


Rice flour: 4cups
Maida\All Purpose flour: 1cup
Jeera\Cumin: 2tsp
Chilli Powder: 2tsp
Salt to taste: 2tsp
Raw Peanuts: 1cup
Roasted Chana: 1 cup
Melted Butter: 4tbs
Hot Oil: 1tbs

Oil for deep fry - 4 to 5 cups

Method:  Mix all dry ingredients except hot oil and butter in a mixing bowl, add hot oil on top, make sure to see light bubbles, add butter and mix well with cold water to the consistency of Chapathi dough.  divide dough into small balls to the size of 2 inch diameter.  Make into puri shape using puri presser and deep fry it in oil.