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Friday, February 23, 2018


I often make hung curd sandwich both in toffee shape and in simple sandwich form and it's liked by my kids quite a lot.
This time I experimented with hung curd in altogether a different way and it turned out to be really yummy with blasted flavors in mouth.

The best part is this sandwich stays fresh and soft for longer hours which kids can enjoy at any time in school.

Do try this recipe I am sure your kids gonna fall in love with this healthy and yummy sandwich.

Serves: 10-12 pieces
1 cup hung curd
1/3 sandwich spread or mayonnaise
1 TSP sugar
1/2 TSP salt
1 TSP tomato sauce

1 TSP oregano or mixed herbs
1/2 TSP chili flakes.
1/2 TSP black pepper ( optional)
1 small finely chopped cucumber
1 small sized finely chopped tomatoes
1 small sized finely chopped green onion or regular onion
8-10 bread slices

Make hung curd by hanging it. To know how to make hung curd click here.

Chop tomatoes, remove it's seeds and keep aside so that excess water comes out.

Take a large bowl, add hung curd, spread, salt, pepper, sugar, oregano, chili flakes and tomato sauce.Give a good mix.

Add chopped cucumber, spring onion, De-seeded tomatoes. Mix well. Though can even add boiled corns and bell peppers. Take a taste test and adjust salt and other flavors accordingly if required.

Take bread slices, trim the edges. Spread the mix generously. Cover with another slice. If your bread is not soft and fresh, warm it little bit to make it soft. Here we don't want crispy and hard bread.

Slice and pack in kids school lunch box or serve in breakfast.

1. Don't over toast bread. Keep it soft to enjoy it better.

2. If using plain mayonnaise increase the amount of salt little bit.


1. In a big bowl, add hung curd and sandwich spread.

2. This is the spread I used.

3. Add chili flakes.

4. Salt, sugar, pepper, oregano and tomato sauce.

5. Mix well.

6. Add cucumber, spring onion, de-seeded tomatoes.

7. Trim the edges of the bread, of required slightly warm the bread to make it soft.

8. Cover with other slice.

9. Pack in kids school tiffin with some beetroot halwa.

Monday, February 19, 2018


I am super happy, super proud and super excited to share this recipe. I was not sure what name or title to be given to these cookies.

My kids are great fan of Unibic choco kiss cookies which have lava chocolate inside. While eating those cookies my daughter asked me "Can you make these cookies at home?" I said,"I don't know, but will surely try"

Then just for an experiment sake I made ganache and tried these cookies and that too with whole wheat flour....and to my surprise it was a big hit among my kids and hubby!

I could not nailed the crunchy outer part that perfectly but inside part was much more delicious.

Trust me you and your kids gonna love these cookies, these are one of the best cookies I have ever experimented. 

You can try other cookies like: chocolate dipped cookies, super soft chocolate chip cookies, chocolate sandwich cookie and many more under cookies section.

Serves: 7-8 cookies
1+ 1/4 cup chopped dark chocolate
1/2 cup cream (I used heavy whipped cream)
1 cup whole wheat flour (Atta) or all - purpose flour
1/2 cup softened butter (room temperature)

1/3 cup sugar
1/4 cup cocoa powder
1/2 tsp baking soda
2-3 tbsp cold milk

Warm cream, don't bring it to boil, put it all over the chopped chocolate, cover for 5-10 minutes. Mix well. If you see any chunks of chocolate, microwave for 30 seconds or more to get smooth ganache.  let it set overnight in fridge.

Next day before making cookies, scoop out 1 tsp of  heaped ganache and roll it round using your hands. Dust your palm and fingers with cocoa powder to avoid stickiness. Keep ganache balls back in the fridge while you prepare the dough.

For cookie dough:
1. Beat together butter and sugar till creamy and pale in colour.

2. Add flour, cocoa powder and baking soda. Mix well.

3. Add milk little by little to combine the dough.

4. Take large spoons of cookie dough, flatten on your palm, keep ganache balls and wrap the dough around it and roll into balls. Place on the baking sheet. Do not flatten the cookie.

5. Bake at 180°C for 10-12 minutes. Let cookies cool down for at least 10 minutes.

6. Enjoy these lava me these are one of the best cookies I experimented till now.

1. Ganache should be hard. Little bit sticky ganache should not be a problem, if you can handle.

2. I used heavy whipping cream for making ganache which had added sugar, due to which ganache was sweet. To suppress over sweetness of cookies I added 1/3 cup of sugar. If you are using unsweetened cream increase the sugar to 1/2 cup.

3. If using all-purpose flour, add 1-2 tbsp of milk. 

4. It's very important to have cookie dough bigger than ganache roll.

5. If you get cracks will wrapping the dough, ganache will leak, but still cookies will hold the shape and taste good ;)

6. It's important to let cookies cool down to room temperature. 

7. Ganache will set if cookies will be kept for more than 2 hours, in that case warm cookies for 5-10 seconds in microwave to get lava back.

8. In winters, it will remain liquid for 2 hours and in summers it might remain liquid for more than 2 hours.


1. Take out about 1 teaspoon of ganache.

2. Using your hands roll it in a ball shape.

3. Keep it in the fridge till the time you prepare cookie dough.

4. Mix together butter and sugar.

5. Beat well till creamy and pale.

6. Add flour and cocoa powder.

7. Mix well.

8. Add milk little by little.

9.Take large spoon of cookie dough.

10. Press it flat from all the sides and center.

11.Keep small scoop of ganache.

12. Wrap the dough around.

13. Place on baking sheet. Bake at 180°C for 10-12 minutes.

14. Wait for it to come down to room temperature.

15. I broke the cookie after 30 minutes.

16. Enjoy!!

17. Closer look!

Monday, February 12, 2018


This mushroom recipe is a recipe to die for. The creamy and buttery taste and flavor makes it absolutely delectable specially for kids.

Kids like it as much as butter paneer or shahi paneer.

Serves: 4-5 people
250 GM chopped mushroom
2 large finely chopped onions
4 large tomatoes
1/2 inch ginger
6-8 garlic pods
3-4 tbsp oil
3-4 tbsp butter
1/2 TSP cumin seeds (jeera)
2-3 bay leaf (tej pata)

1/2 inch cinnamon stick ( dalchini)
2-3 cloves ( laung)
2 TSP coriander powder (dhaniya powder)
1 TSP turmeric powder ( haldi powder)
1 TSP sugar
1 tbsp cashew paste ( blend together 7-8 cashew with 1/4 cup milk)
1 TSP kasuri meethi
1/2 cup fresh cream
Salt and red chili to taste

1. Heat oil, add cumin seeds, cloves, cinnamon and bay leaf. Let it crackle.

2. Add onions sauté till golden in color. Add ginger-garlic and some butter in it.

3. Puree tomatoes.

4. Once onions are brown, add tomato puree.

5. Add coriander powder, chili powder and turmeric powder. Mix well.

6. Cook till oil start leaving the sides.

7. Add cashew paste.

8. Washed and chopped mushroom.

9. Add salt and sugar.

10. Cook on medium flame till half of the water released by mushroom is absorbed.

11. Add kasuri meethi.

12. Add fresh cream mix well and turn off the flame.

13. Serve hot.


1. Heat oil in pan, add cumin seeds, cinnamon, bay leaf, clove. Let it crackle.

2. Add finely chopped onions and ginger-garlic.

3. Add butter to it.

4. Saute till golden in color

5. Add roughly chopped tomatoes in blender.

6. Make puree.

7. Add in sauteed onions.

8. Coriander powder, turmeric powder, red chili powder.

9. Cook it start leaving the sides of pan.

10. Add cashew milk paste. Mix well.

11. Add chopped mushroom, mix and add salt.

12. Sugar.

13. Roasted and crushed kasuri meethi.

14. Add cream.

15. Mix well and turn off the flame.

16. Garnish with freshly chopped coriander leaves.

17. Drizzle some more cream and serve hot!

Friday, February 9, 2018


Serves: 4 soup bowls
1/2 cup finely chopped cabbage
1 spring onion (both bulb and green part) (optional)
1 medium sized finely chopped carrot 
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
6-7 finely chopped beans
2 tbsp oil
3 tsp soy sauce
2 tsp tomato sauce
2 tsp chili sauce

1 tsp vinegar
2 tsp salt
3 tsp sugar
4 cups of water 
2- 3 tbsp cornflour
250 gm noodles
water for boiling noodles 
oil for frying noodles


1. Take wok or pan, heat oil, add finely chopped ginger-garlic. Saute till fragrant don't turn it brown, add chopped beans saute on high flame, add spring onion saute, add carrot, saute. Add cabbage and saute on high flame.

2. Keeping the flame high add vinegar, soy sauce, chili sauce and sugar. Mix well.

3. Add water and cover with lid and let it boil, after one boil, reduce the flame to low and let it simmer for 5 minutes to get stock of all the veggies.

4. After 5 minutes, dissolve cornflour in 1/4 cup water and put in soup, let it simmer for another 2 minutes, if you want it more thick add more cornflour.

5. Add salt, mix well.

For fried noodles:
Boil 2-3 cups of water in heavy bottomed pan. Add noodles cook 90% done. Strain the excess water. Keep aside in colander. 

Once it's dried. Deep fry in hot oil till golden in colour. Keep aside.

Serve with hot soup.


1. Chop all the veggies and let's get started.

2. Add little oil and saute ginger-garlic till aromatic.

3. Saute beans for a minute.

4. Add carrot and onion of spring onion (not green part).

5. Cabbage and saute all together for a minute on high flame.

6. Soy sauce and vinegar. Mix well.

7. Tomato sauce and chili sauce.

8. Sugar.

9. Add water.

10. Close the lid and let it simmer on low flame for 5 minutes.

11. In a bowl add 1/2 cup water, mix cornflour, add in soup.

12. Mix well. Add salt.

13. It's all done.

For Fried Noodles:

1. Boil water and add noodles to cook.

2. Cook till 90% done.

3. Strain the noodles.

4. Heat oil, deep fry.

5. For fast and more crunchy noodles, Take out noodles when it half brown.

6. Hold it out for 1-2 minutes, by this time let oil become more hot. Then again drop in oil, this will make noodles more crunchy and will turn brown faster.

7. It's done. Keep aside.

 8. Serve hot!

9. Add fried noodles just before serving.