Strawberry flavored Yogurt (स्ट्रॉबेरी श्रीखंड)

February 16, 2020 Leave a comment

Shrikhand literally means sweet from milk. It is a traditional dessert made from Hung curd and is very popular in western region of India including states like Gujarat and Maharashtra. This dish was not known to me until I came to Gujarat after my marriage and such was it’s taste that I instantly fell in love with it. Although there are various variations to it but the most in demand flavour is with cinnamon and saffron. With strawberry in season, markets in Mumbai is flooded with this delicious red fruit. And what better than incorporating strawberry with the Hung curd to experience the magical flavour with the sweetness of strawberry and sourness of curd. Red stands for love and this is the best way to enjoy with your loved ones on this valentine day.

Ingredients

Curd : 1 kg

Hung curd : 250 gms

Powdered sugar : 4 tsp

Cinnamon powder: ½ tsp

For puree

Strawberry : 8 pieces

Sugar : 3 tsp

Step 1

Set the curd.

Step 2
Tie the set curd in a clean cloth and leave it for 7 to 8 hours so that the liquid is drained out.

Step 3
Add sugar powder and give it a good mix or pass through a sieve for a smooth mixture .

Step 4
Make a smooth puree of strawberry and sugar.

Step 6

Mix the puree with the Hung curd mixture.

Step 7
Let it set in the fridge for at least an hour. Serve it chill with chopped nuts.

Tip

One can incorporate seasonal fruits like mango, orange, pineapple for a fruity twist.

Egg Puff

February 4, 2020 Leave a comment

This delightful and fluffy egg puff works well for breakfast or tea time snacks. It has been our childhood favorite recipe that I enjoyed with my cousins together in our majestic dining table along with fun-filled conversations, laughter and fond memories. Food and family memories are very often co related that makes the culinary journey even more memorable.

Traditionally egg puffs are made using boiled eggs but here I have used beaten egg whites since this is the way we have been enjoying it and I hope my readers also does the same.

Ingredients

Egg : 4 whites (beaten)

Onion : 1

Green chillies : 2 to 3

Coriander leaves : 3 tsp

Salt : as required

Oil : for frying

For puff pastry

Maida : 200 gms

Oil : 4 tsp

Salt : 1 tsp

Kalonji: 1/4 tsp

Water : as required

Step 1

Knead a soft dough with oil, salt and water. Cover it with a moist cloth and let it rest for at least half an hour

Step 2

Separate the egg white from the yolk and beat the white until it’s fluffy.

Step 3

Mix it with thinly diced onion, green chillies, corriander leaves and salt.

Step 4

Take a small ball from the dough and roll it into a circle.

Step 5

Brush the edge with water. Place a scoop of egg mixture on the sheet.

Step 6

Bring together the diagonally opposite sides and seal it.

Step 7

Heat oil in a pan. Gently place the puff in the medium hot oil and let it fry til the outer crust becomes crispy.

Step 8

Serve it hot.

Tip

Sprinkle the salt at the end since salt would make the egg runny and filling them would become a problem.

Ducks in a row

January 15, 2020 Leave a comment

Ducks in a row is one of the simplest recipe for a kids party to make it even more fun filled and exciting. These edible ducklings were always there for our birthday party and was enough to bring a big smile on our faces along with an everlasting memories. These potato and sabudana chops are made by my mother herself for my blog as she was here with me to escape the harsh winters of North India and the craft has to be it’s best if it is by the master herself.

I am sure this simple recipe with sabudana and potato would definitely win your child’s heart and is worth million expensive gifts and ideas.

Ingredients

Potato : 2 boiled and mashed

Sabodana : 50 gms soaked overnight

Cummin powder : 1 tsp

Garam masala powder : ½ tsp

Corriander powder : 1 tsp

Grated ginger : 1 tsp

Chat masala : 1 tsp

Lemon juice : 1 tsp

Red chilli powder : ½ tsp

Clove : 8 to 10

Carrot : ½

Salt : as per taste

Corriander leaves

Oil : for frying

For slurry

Maida : 2 tsp

Water : 4 tsp

Salt : a pinch

Step 1

Take all the masalas along with mashed potatoes.

Step 2

Combine them all together.

Step 3

Grease your hand and give them a shape of a cutlet.

Step 4

Take small balls of the potato mix and place the clove and small rectangular shaped carrot as its eyes and beak respectively.

Step 5

Next with the help of toothpick fix the head over the cutlet.

Step 6

Now gently apply the slurry over the upper body of the bird and evenly spread the sabodana over its top

Step 7

In a thick bottom frying pan add oil and once medium hot gently place the duck and shallow fry them. Do not flip it but gently pour the hot oil over its head and upper body until the sabodana fluffs up and appears like feather.

Step 8

Take it out gently in an absorbent paper.

Step 9

Dish out the ducks in a row and enjoy it with sweet and tangy tamarind chutney.

Tip

Since it is a kid friendly recipe,the spice level is low but one can easily adjust it as per your taste.

Chicken Roast in Pan

January 1, 2020 1 Comment

Happy New year 2020!!!

“Praying god’s love shines bright in your new year and his blessings overflow”

A one pot whole chicken recipe along with sauted vegetables —– what better way to kick start to an exceptional and blissful year ahead than this classic recipe . Do try my mother’s recipe to make this new year even more festive and fun loaded. Let’s just wish for everyone’s happiness and prosperity and become a part of new year celebration along with this festive recipe.

Ingredients

Chicken : one whole

Onion : 250 gms ( thinly sliced)

Green cardamom : 1

Black cardamom : 1

Clove : 1

Sugar : ½ tsp

Oil : 6 tsp

Kashmiri red chili powder: 1 tsp

Salt

Marination

Curd : 6 tsp

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Red chili powder : 1 tsp

Mustard oil : 2 tsp

Salt : 1 tsp

Step 1

Wash the chicken thoroughly from outside and clean the cavity by placing it under running water. Make deep incision with sharp knife.

Step 2

Mix curd along with red chilli powder, ginger and garlic paste, oil and salt.

Step 3

Marinate the chicken with the curd mixture and let it rest for at least couple of hours.

Step 4

Add 6 tsp oil in a thick bottom pan and shallow fry the marinated chicken.

Step 5

Once it turns golden brown from both sides, drain it out in an absorbent paper.

Step 6

In the remaining oil add garam masala along with one tsp of sugar and let it caramelize.

Step 7

Next add the thinly sliced onions and saute it until it turns golden brown.

Step 8

Add the fried chicken along with kashmiri red chilli powder and salt. Cover it and let it cook on a medium flame turning ocassionly.

Step 9

Keep splashing water whenever required to prevent the onions from burning.

Step 10

Once soft and tender serve it and enjoy with sauted vegetables of your choice.

Tip

Fry onion until golden brown and sprinkle water at regular interval for a perfect melt in mouth chicken roast.

Prawn Tikka

December 15, 2019 1 Comment

A few days back while cleaning my cupboard, l came across an old cookery book lying unnoticed in the shelf. As I started to turn its pages, I chance upon few breathtaking kebab recipes and prawn tikka instantly caught my attention and decided to give a try. It turned out to be of intense flavour and unparalleled taste. And so here I am with the recipe since I strongly believe that the only way to treat these hidden treasure is to pass it on and circulate to increase its value. The taste and aroma of prawn tikka will definitely knock you off your feet. I have retained the tail of the prawns to make it crunchy from outside and juicy inside.

Ingredients:

Prawns : 1 kg de-veined

First marinade

Lime juice : 2 tsp

Salt : 1 tsp

Second marinade

Hung curd : 1 cup

Garlic paste : 3 tsp

Ginger paste : 4 tsp

Pepper : 1 tsp

Ajwain : 1 tsp

Cream : 6 tsp

Grated cheese : 6 tsp

Garam masala powder : 1 tsp

Besan : 4 tsp ( dry roasted)

Salt : As required

Butter: For brushing

Step 1

Marinate the prawns with salt and lemon juice and keep it aside for at least half an hour.

Step 2

Mix the curd with the rest of the ingredients and give it all a good whisk.

Step 3

Squeeze the extra moisture from the marinated prawns. Now mix it with the second marinade and let it rest for at least an hour.

Step 4

Pierce the prawn through thin bamboo skewers .

Step 5

Place the skewers in the griddle pan at a medium heat for about ten minutes brushing wit the rest of the marinade and melted butter.

Step 6

Once done serve it with salad of your choice.

Tip

Do not overcook the prawn as it will become tough and chewy.
soak the bamboo skewers in water for at least half an hour before using it.

Matar ki potli

December 2, 2019 Leave a comment

” Unless you try to do something beyond what you have already mastered, you will never grow”.

To me, life is all about evolution and l enjoy each day as a part of the process of learning. On my visit to Delhi for my nephews wedding, I was amazed by scrumptious vegetarian spread. But actually the potli shaped snack was the crowd puller. It not only looked awesome but tasted even better. And with green peas in the season, I thought of trying it out for my family and friends and the end result was so outstanding that here i am with the same recipe. Matar potli is an interesting variation of traditional matar ki kachori. A perfect tea time snack for your loved ones.

Ingredients

For the dough

Maida : 250 gms

Oil : 3 tsp

Ajwain : ½ tsp

Salt : 1 tspFor

Warm water : to knead as required

For the filling

Peas : 1 cup

Hing : a pinch

Onion : 1

Grated ginger : 1 tsp

Cummin : 1 tsp

Green chilli : 4 crushed

Coriander powder : 1 tsp

Garam masala powder : 1 tsp

Amchur powder : ½ tsp

Coriander : 2 tsp fresh and chopped

Mozzarella cheese : 75 gms grated

Salt as required

Oil : 2 tsp

Step 1

Knead a tight dough with maida, ajwain, salt, oil and lukewarm water. Cover and keep it aside for at least 15 to 20 minutes.

Step 2
Add oil in a pan. Once hot add hing and jeera and let it clutter. Then add onion and let it turn translucent.

Step 3
Next put ginger and green chilli and give them all a good mix.

Step 4
Add green peas along with coriander powder, amchur, garam masala and salt.

Step 5
Stir them all together. Reduce the heat and cover the pan and let it cook for seven to eight minutes stirring occasion. In case if the masala sticks to the pan, sprinkle a few drops of water to prevent it from burning.

Step 6
Once done take out the peas,garnish it with coriander and let it cool.

Step 7
Divide the dough into equal sized balls and roll each one of them into small circle. Place a tsp of stuffing in the centre of the circle and top it up with grated cheese. Now slowly bring the edges together and by pinching it’s neck shape it like a potli.

Step 8
Heat enough oil in a thick bottom pan and deep fry the potlis on a low flame until they are crispy and done.

Step 9
Serve the matar ki potli along with sauce or chutney of your choice

Tip

One can add potato or paneer mixture with the peas.

Murg Mussallam

November 20, 2019 1 Comment

There are several variations of murg musallam and almost every family has its own take on this traditional whole chicken recipe. For me, murgh musallam means taste of nostalgia since for generations it has been an integral part of our family wedding menu. No wedding reception till this day is complete without our very own murgh musallam. And it was originally cooked by a proficient muslim cook named khudoos and later his son murshid who had an expertise in old mughlai khana. Although they are no more, but luckily my family managed to document the recipe though they were very secretive about the same. Murgh mussallam is a mughlai style whole chicken recipe stuffed with boiled egg and dry fruits and slow cooked in curd and onion based sauce. It is an incredible dish to pamper your family and friends for those special occasions. It takes a little time and patience but believe me it is so rewarding and delicious.

Ingredients

Chicken : 1 whole ( remove all the integral organ from the cavity of the chicken)

Marination

Curd : 1 cup

Ginger paste : 2 tsp

Garlic paste : 1 tsp

Red chilli powder : 2 tsp

Garam masala powder : 1 tsp

Salt : as required

For the stuffing

Hard boiled eggs : 2 (shell removed)

Fried onion : 2

Khoya : 100 gms

Kaju : 10

Kishmish : 10

Green chilli : 5 to 6

Mint leaves

Coriander leaves

Garam masala powder : 1 tsp

Salt : 1 tsp

Step 1

Wash the chicken thoroughly from outside and clean the cavity by placing it under running water.

Step 2

Make deep incision with sharp knife.

Step 3

In a bowl whisk together curd, Ginger paste, garlic pastel, garam masala powder, red chilli powder and salt.

Step 4

Marinate the whole chicken along with the cavity evenly with the curd mixture. Refrigerate it for at least an hour.

Step 5

In a separate bowl, mix the fried onion, khoya, dry fruits, mint and coriander leaves, garam masala along with eggs and salt.

Step 6

Stuff the cavity with the egg mixture.

Step 7

Tie the legs of the chicken using a kitchen twine.this will help the stuffing from falling out.

Step 8

Heat 4 tsp oil in a thick bottom pan.

Step 9

Layer the sliced onion over it.

Step 10

Top it with the chicken along with the marinade and kashmiri red chilli powder.

Step 11

First let it cook on high flame for about 5 to 7 minutes.
Flip the chicken gently to the other side.

Step 12

Lower the flame and cover the lid. Let it cook on medium heat for about 25 minutes and after every 5 minutes make sure to rotate the chicken onto the other side for even cooking.

Step 13

After half an hour flip chicken and pour the sauce over it and let it cook for another 10 minutes.

Step 14

Switch off the heat and let the chicken rest in pan for about ten minutes. Now gradually transfer the murgh musallam into the serving dish and pour the rest of the masala over the chicken.

Tip

For a perfect soft and tender chicken try to marinate the chicken a day before the actual cooking.

Custard and Jelly

November 2, 2019November 8, 2025 Leave a comment

Custard and jelly is a colourful and classic dessert that is both elegant and comforting at the same time. Anubhav, my first born loves home made sweets. Such was his love for it during his growing up years ,that my fridge would always be loaded with custard and it’s different variations. But now all grown up and off to hostel, I indeed miss those sweet custard days. Since, custard and jelly was a regular affair at my place, I thought of sharing the same with my readers. Because it is made using readymade jelly and custard packets, it is quick and easy to make. It is a double layered dessert recipe with custard at the bottom and jelly on top. Serve it in general or personal portion along with fruits of your choice and enjoy it’s zestful flavour.

Ingredients

Milk : ½ litre

Sugar : 4 tsp

Custard powder : 6 tsp

For jelly

Prepare jelly according to the packet instructions.

Step 1

Mix the custard powder in ½ cup of cold milk.

Step 2

Boil the rest of the milk along with sugar and let the sugar dissolve completely.

Step 3

Once done reduce the flame and add the custard mixture whisking it continuously so that no lump is found. Once it reaches its desired consistency, switch off the flame.

Step 4

Evenly spread the custard in the serving dish and let it cool down and set .

Step 5

In a bowl open the jelly packet and mix both the granules together.

Step 6

Pour 250 ml of hot water into the jelly granules and stir it until it dissolves.

Step 7

Pour the jelly over the set custard and let it cool and leave it until it sets over the top of the custard.

Step 8

Once done place it back in the fridge. Serve it chill along with fruits of your choice.

Tip

Let the custard be a little thicker than the normal one.

Ghant aur puri ( Tyohar ki Thali )

October 5, 2019November 8, 2025 1 Comment

या देवी सर्वभूतेषु शक्ति-रूपेण संस्थिता। नमस्तस्यै नमस्तस्यै नमस्तस्यै नमो नमः॥

Ma Durga, the Divine Mother is one of my favourite deity and all throughout the year I eagerly wait to welcome my ma during the festival of Dussehra. It retrieve my childhood memories of Durga Puja celebration in our ancestral temple. It was all about family reunion, food, devotion and joy. Although, I belong to a non vegetarian family, but it is only during this period that we happily embrace the vegetarian food and that also without onion and garlic. Something is there about this festival that makes the surrounding so devotional and pious. And so it’s the perfect time to go for a special satvik food and the recipe of ghant is indeed a must try food for such special occasions. Ghant is our family recipe of mixed vegetables along with few specific masalas. It tastes so delicious that you might definitely not miss the crunchy onion and flavourful garlic. Enjoy it with puri and wish you all a very happy and blessed dussehra.

Ingredients

Chole : 2 tsp soaked overnight

Potato : 2

Yam : 1

Pumpkin : 100 gms

Brinjal : 1 small

Doodhi : 100 gms

Radish : 1 small

Parwal : 2

Panch foran : ½ tsp

Aestofatid : ¼ tsp

Turmeric Powder : 1 tsp

Bayleaf : 3 to 4

Curd : 2 tsp

Ginger : 1 tsp

Salt : as per taste

Oil : 3 tsp

For dry powder

Coriander seed : 2 tsp

Cumin seed : 1 tsp

Peppercorn : 8 to 10

Fenugreek seeds : ¼ tsp

Saunf : ¼ tsp

Whole red chili : 2

Step 1

Soak the chole overnight.

Step 2

Cut all the vegetables in equal size.

Step 3

Dry roast the whole masala and make a masala powder out of it.

Step 4

Pressure cook the vegetables and chole along with salt, turmeric and bay leaf . ( Just two whistle)

Step 5

Take a pan and 4 tsp of oil. Once hot add hing and panch foran.

Step 6

Add grated ginger and saute it. Next add coriander powder, turmeric, red chilli powder along with salt.

Step 7

Once all the masala comes together add curd and stir them all together until the oil leaves the side of the pan. Then turn the vegetables in the pan and give them all a good mix and let it come to a boil.

Step 8

Sprinkle the powdered masala and top it with a tsp of ghee.

Step 9

Serve ghant along with Pori .

Tip

Do not overcook the vegetables

Nutrela ki tehri

September 19, 2019 Leave a comment

Basanti has been my house help for the last fifteen years and has gradually become my soul sister. With my children all grown up, she not only helps with my household chores but also gives me company in loneliness. Basanti cooks amazing tehri and so i thought of sharing her recipe with all.

Tehri is a very popular north indian rice preparation which is enjoyed especially during winters with seasonal vegetables like peas, carrots and cauliflower. I have also added Soya chunks along with vegetables to make the dish even more flavourful and wholesome. Enjoy this healthy and nutritious one pot meal along with raita and pickle.

Ingredients

Rice: ½ kg

Onion : 1

Tomato : 2

Garlic : 6 to 8 pods

Soya chunk : 30 to 35 pieces

Potato : 1

Peas : ½ cup

Carrot : 1

Cumin seed : 1 tsp

Clove : 4

Black cardamom : 2

Green cardamom : 2

Cinnamon stick : 1

Bay leaf : 2 to 3

Coriander powder : 2 tsp

Red chilli powder : 2 tsp

Turmeric powder : 1 tsp

Salt as per taste

Step 1

Clean, wash and soak the rice for at least half an hour.

Step 2

Soak Soya chunks in salted warm water. After ten minutes, squeeze the water and keep it aside.

Step 3

Cut the vegetables into small pieces.

Step 4

Heat 4 tsp oil in a pan. Add the sliced garlic and saute it unless it becomes fragrant.

Step 5

Next add the whole garam masala along with Cumin seed and let all the spices crackle .

Step 6

Put the onion and saute till golden brown.

Step 7

Then add the tomatoes and cook it till becomes tender. Add the vegetables along with Soya chunks and all the dry masala. Saute it until the oil leaves the side of the pan.

Step 8

Add the soaked and washed rice and mix them all together for a couple of minutes.

Step 9

Add 4 cups of water.

Step 10

Cover the pan and let it come to a boil and then lower the flame for about fifteen minutes or until the rice gets cooked and the grains are soft and fluffy.

Step 11