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Tuesday, September 7, 2021

Red Sauce Pasta without tomatoes


For Boiling Pasta:

500gm pasta 

1 tsp salt

enough water for boiling the pasta

For Sauce:

3-4 large thinly sliced carrot

2-3 tbsp oil

1 medium sized broccoli

18-20 thinly sliced garlic 

1/2 inch grated ginger

3-4 thinly sliced onions

1 large thinly sliced yellow bell pepper

1 large thinly sliced red bell pepper

2-4 cheese slices 

1 tsp garlic powder

1 tsp oregano

1 tsp black pepper powder

1/2 cup tomato sauce

1 cup mayonnaise 

3/4 cup pasta sauce

1/2 to 1 cup water 

 salt to taste


Boil pasta till completely cooked, drain excess water and wash it under running water.

Boil carrot and broccoli, set aside.

In a large wok or kadai, add oil, saute garlic and ginger till it releases it aroma, don't turn it brown.

Add boiled carrot and broccoli, add bell pepper. Cook veggies on high flame for 2-3 minutes.

Add cheese slices and all the herbs mentioned above.

Add mayo, tomato sauce and pasta sauce. Add water, if required add more water in case pasta becomes dry.

Add boiled pasta and salt, mix well

Garnish with spring onions.


Saturday, September 4, 2021

White chocolate modak


1 cup white chocolate
1/2 cup condensed milk
1/4 cup mixed dried berries
For filling: 
1/2 cup desiccated coconut powder
2 tbsp condensed milk
1 tbsp chopped almonds
1 tbsp chopped cashew nuts

Melt white chocolate and condensed milk using microwave or double boiler method.
Add berries and let cool down.

Mix all the ingredients of filling.

Take Modak mould and grease it with ghee.

Put cooled white chocolate in modak mould then add filling and finish the base by adding chocolate.

Set in fridge for 1/2 hour.

Serve these beautiful modak  to Shri ganesha.

Friday, April 9, 2021



1 cup moong dal

1 large chopped onion

1 large chopped tomato 

1 medium sized chopped capsicum 

1/4 cup boiled corn

1 tbsp pizza sauce

1 tbsp tomato sauce

1 tsp oregano

1 tsp chili flakes

1/2 cup grated cheese

salt to taste 


In a bowl, mix together chopped onion, tomato, capsicum and corn.

Add tomato sauce and pizza sauce in it. Set the filling aside.

Wash and soak moong dal overnight. Grind to fine paste using very less water.

Divide moong dal batter in 3 portions.

Heat a pan, spread some oil,  add batter. Make to make thin crust.

Add 1-2 tbsp of filling over it. keep the flame low, cover and cook for 2-3 minutes.

Flip and cook the other side too.

Add remaining portion of filling over it, put generous amount of grated cheese.

Cover and cook till cheese melts.

Slice and enjoy this healthy pizza.



Monday, March 8, 2021



For Biscuit: 

1 cup whole wheat flour

2 tbsp cocoa powder 

1 tsp baking powder 

1/2 tsp baking soda

1/2 cup powdered sugar

1/4 cup semi-solid ghee (clarified butter) or can use butter

1/4 cup chilled milk

few drops of vanilla essence 

a pinch of salt

For Filling:

1 cup powdered sugar

1 tbsp cocoa powder

2 tbsp softened butter 

2 tbsp Nutella (optional)

2 tbsp milk


Mix all the dry ingredients and set aside.

In other bowl, add ghee and sugar. Beat for around 4-5 minutes or till light and creamy.

Mix dry flour mix to beaten sugar.

Add chilled milk gradually combining the dough together.

Roll the dough and cut into rectangular shape, then cut it in vertical shape as shown in the video.

Using back of the toothpick or skewer, make holes.

Carefully place the dough on lined baking tray.

Sprinkle sugar crystals on top.

Pre-heat oven for 10 minutes.

Bake it for 10 minutes at 180 degree Celsius 

Let cookies cool down completely.

For Filling: 

Mix together all the ingredients. Spread generously on each slice. Join the two pieces and enjoy!


Monday, January 18, 2021

Besan Burfi 2 ways



2 cups besan (Gram flour)

1 cup ghee (clarified butter)

1/2 tsp turmeric powder (optional)

1 cup sugar

1/2 cup water

nuts for garnishing


1. Sift besan and set aside.

2. In a heavy bottomed kadai, add ghee and besan. Roast besan till fragrant and golden in color.

3. Turn off the flame and set aside.

4. In a separate pan, mix together sugar and water.

5. Cook sugar syrup till you attain one-string consistency. 

6. Let both besan and sugar syrup cool down a bit.

7. Mix sugar syrup gradually in besan.

8. Transfer it in lined pan.

9. Garnish with sliced nuts.

10. Make cut marks when it is still warm.

11. Let it set for 2-3 hours.

12. Slice and enjoy!!


 2 cups besan (Gram flour)

3/4 cup ghee (clarified butter)

1/2 tsp turmeric powder (optional)

1 cup powdered sugar



1. In a heavy bottomed kadai, add ghee and besan. Roast besan till fragrant and golden in color.

2. Add powdered sugar and cook for 1-2  minute.

3. Transfer in greased or lined baking tray.

4. Garnish with sliced nuts.

5. Set in fridge for 1-2 hours.

6. Slice and serve                                   

Friday, November 20, 2020



1 cup moong dal

1 medium sized finely chopped onion 

1 medium sized finely chopped tomato

1 small sized finely chopped capsicum 

2-3 tbsp boiled corn

1 tsp oregano or mixed herb

1/2 tsp chili flakes

1-2 tsp tomato sauce

1/2 tsp baking soda 

1/4 cup grated cheese (Mozzarella or processed cheese)

salt to taste



Wash and soak dal overnight


Grind to make fine paste


Divide dal into two portions


Take half portion and set aside


For filling:

Mix together onion, tomato, capsicum, corn.

Add salt, oregano and chili flakes.

Add 1-2 tbsp of this mix in dal batter.

Add cheese in rest of the filling

Take appe pan.

Grease with oil, add 1 tsp batter, add filling on top with more cheese.

Cover it with some more batter

Let it cook on low flame

Flip after 5 minutes, cook the other side too

Serve hot.



1 cup Moong Dal 

1 small sized grated carrot

1 medium sized chopped tomato

1 cup finely chopped spinach 

1/4 cup grated bottle gourd

1 medium sized finely chopped onion

1/4 cup corn

1/2 tsp turmeric powder

salt to taste 

water for right consistency


Wash and soak moong dal overnight. 

Next grind it to fine paste.

Divide the batter into half.

Take half the batter in one bowl, add all the vegetables mentioned.

Add salt and turmeric. 

Add water to get right consistency batter as shown in video.

Oil pan and spread the batter.

Cover and cook till the top part is cooked.

Flip and cook the other side too.

Cook for another 5 minutes.

Slice and serve hot!













1 cup rice

1 cup yellow moong dal

salt to taste

water for consistency




Wash and soak rice and moong dal overnight.


Next day, discard the water.


Grind the rice and dal to make smooth paste.


Add salt to taste.


Add water to get right consistency batter as shown in video.


Heat tawa, splash water, and spread the batter in circular motion.


Drizzle some oil and cook till crisp.


Serve hot with your favorite chutney.




Monday, November 9, 2020



1 cup dark chocolate

1/2 cup desiccated coconut powder

1/4 cup powdered sugar



Melt dark chocolate, add coconut powder and sugar.

Mix well.

Grease your hands with ghee and make ladoos

Coat the ladoos in coconut powder

Let it rest for 10 minutes.

After 10 minutes do second coating of coconut powder

Store these ladoos for 15 days at room temperature

Don't refrigerated these ladooss.


3/4 cup peanut butter (room temperature)

1 cup white chocolate

1/4 cup dark chocolate

1. Measure peanut butter and keep in a bowl.

2.Melt white chocolate using double boiler method or use microwave to melt it.

3. Transfer this in peanut butter. Mix both chocolate and peanut butter well.

4. Now melt dark chocolate until smooth. Mix well.

5. Pour this over mixed peanut butter mix.

6. Using toothpick or knife make swril pattern or any of your choice.

7. Set in fridge for 1 hour.



2 cups milk powder

1/2 cup milk

1/4 cup ghee

1/2 tsp cardamom powder

1/2 tsp kewra water

1 tbsp almonds

1 tbsp pistachios


In a heavy bottomed pan, preferably non-stick pan, add ghee and milk.

Let ghee melt completely.

Add 2 cups of milk powder.

Cook on low flame and keep stirring continuously. 

Add nuts and cardamom powder and kewra water.

Cook it comes together as dough.

Transfer in lined baking tray.

Let it set at room temperature for 2-3 hours.

Don't refrigerate.

Decorate with silver varak

Slice according to desired size and shape.

Monday, October 12, 2020



2 cups white chocolate

1 cup instant homemade condensed milk

1 tbsp butter

1/2 cup mixed berries

2-3 tbsp chopped pistachio 

petals of one rose










Melt white chocolate, butter and condensed milk using double boiler method or microwave.



Make sure there are no lumps of chocolate.


Add half of mixed berries and pistachio, reserve half for garnishing.


Place parchment paper on baking tray. 



Transfer it on lined baking tray.


Garnish with leftover berries and pistachios.

Set in fridge for 2-3 hours or till it's set.


Slice and serve.


Tuesday, September 1, 2020













2 large or 3 medium sized banana

1 1/2 cup Atta (whole wheat flour)

1 cup sugar

1 tsp baking soda

1 tsp baking powder 

1 tsp cinnamon powder

1/2 cup cocoa powder 

1/2 cup oil 

1/3 cup warm milk

handful chopped chocolate and choco-chips

handful walnuts or pecans 


Blend together sugar and banana. 

In a bowl, sift atta. 

Add baking soda, baking powder and cinnamon powder. 



Add oil in it.

Mix it.

Add banana puree gradually and keep mixing at the same time.

Add warm milk.

Transfer the in lined baking tray.  

Bake at 180 degree celsius for 30-35 minutes.

Let it cool down completely and enjoy!!

Monday, August 17, 2020


1 cup whole wheat flour
1/2 cup softened butter
1 cup powdered sugar
1 cup instant homemade mawa / khoya
1 tsp baking powder

1/2 tsp baking soda
1/2 cup warm milk with few strands of saffron soaked
1 tbsp vinegar
1/2 roughly chopped nuts (almonds, cashews and pistachio)

1. Make instant homemade khoya and keep aside to cool it completely.

2. Sift together flour, baking soda, baking powder and keep aside.

3. Beat together butter and sugar till creamy and light.

4.  Add soft homemade khoya. Whisk well till khoya is completely incorporated.

5. Add flour mix.

6. Add saffron soaked milk.

7. Add half of the nuts in batter and keep some for garnishing.

8. Pour the batter in greased cake tin

9. Bake at 180°C for 25-30 minutes or till skewer comes out to be clean.

10. Remove from the oven and let it cool down completely.

11. Before serving, warm for 20 seconds in microwave with warm milk.

Saturday, August 15, 2020



1 cup Yellow moong dal

1 medium sized grated carrot

1 tsp baking soda

some freshly chopped coriander leaves

handful of freshly chopped curry leaves

1 tsp mustard seeds

1-2 tsp roasted chana dal

1-2 tsp oil

For Tadka:

Heat some oil in pan, add mustard seeds, let it splutter add roasted chana dal and curry leaves.


Soak moong dal overnight or for 4-5 hours. 

Drain the excess water and grind to make fine paste, don't add much water while grinding.

Transfer the batter in bowl.

Add grated carrot, coriander leaves.

Add tadka.

Add little water to get right consistency batter.

Add eno just before pouring the batter  in the moulds.

Steam idlis at high flame for 10 minutes.

De-mould idlis once it cool down a bit

Serve hot with chutney of your choice.


Monday, August 10, 2020



1 cup milk powder

1/2 cup almonds

1/3 cup warm milk

1/4 cup sugar

1 tbsp ghee

 1 tsp kesar strands



Soak almonds overnight. Alternatively, soak in hot boiling water for 15-20 minutes and peel off the skin.


Soak kesar in warm milk and keep aside for 15-20 minutes. 

Transfer peeled almonds in blender jar with kesar soaked milk and sugar.


Blend to make fine paste.


In non-stick pan, add milk powder and almonds paste.


Cook till it combines together and form like a dough.


Let it cool completely.


 Make pedas of desired size


Dig sliced almonds and serve


Store in fridge  for 10-15 days.

Wednesday, July 29, 2020



For Crust:
40-42 digestive biscuits
1/3 cup ghee or melted butter

For Filling:
1 cup white chocolate
1/4 cup fresh cream
1 tbsp chopped nuts (I used pista and cashews)
1 tbsp water or milk
1/2 tsp cardamom powder
1 tsp kewra water (optional)
few strands of kesar


Grind the biscuits and add ghee or melted butter. Make a wet sand like powder.

Spread it evenly on tart bowl.

Keep it in the fridge while we prepare filling.

For filling:

Dissolve kesar strands in water or milk and set aside.

Melt white chocolate and cream using double boiler method or microwave.

Add chopped nuts, kesar dissolved water and kewra water.

Keep it in the fridge for 4-5 hours or overnight.

Slice and enjoy!

Tuesday, July 14, 2020




1 cup whole wheat flour (Atta)
1/2 cup powdered sugar
1/4 cup oil
1/2 cup Mango Puree
1 tsp baking powder
1 tsp baking soda
1/2 tbsp vinegar
2 tbsp milk powder (optional)
3/4 milk

For Mango Sauce:
2-3 large mangoes
1 cup instant condensed milk
2 tbsp milk powder
3/4 cup warm water
1/4 cup whole milk

In a bowl, sift together flour, baking powder and baking soda. Set aside.

In a separate bowl, add mango puree, sugar and oil. Whisk well till all the ingredients are well incorporated.

Add sifted flour and baking soda and baking powder.

Add  milk little by little mixing all the ingredients at the same time.

Once batter is ready to pop in oven, add 1/2 tbsp vinegar.

Mix well, pour the batter in lined baking tray.

Bake at 180 degree celsius for 30-35 or till skewer comes out to be clean.

Let cake cool down completely.

Transfer in serving bowl or using same baking tray, prick the cake all over to make holes for mango sauce to be absorbed.

For Mango Sauce:
Mix 2 tbsp milk water in warm water to get third type of milk.

In a blender jar, blend together instant homemade condensed milk, milk powder milk, whole milk and blend it to get mango sauce.

Pour this sauce (almost 1/2 cup),  all over the cake and set in fridge for 3-4 hours or overnight.

Chill remaining sauce in the fridge.

Decorate the cake with whipping cream and garnish with pistachios.

Pour more mango sauce and top it with chopped mangoes.

Serve chilled!!

Wednesday, July 8, 2020


1/2 cup powdered sugar
1/4 cup softened butter
3 tbsp lemon juice
1 tsp lemon zest
1 cup whole wheat flour (Atta)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp turmeric powder
1/2 cup powdered sugar for coating

Beat together sugar and butter till airy and light.

Add freshly squeezed lemon juice and lemon zest. Mix it well.

Add flour, baking soda and baking powder with turmeric or yellow colour

Mix all the ingredients and form a dough. The dough will be little sticky.

If you feel dough is dry add 1-2 tsp of milk

Spread powdered sugar in a wide plate. Coat the cookies and keep aside for 15-20 minutes.

Coat it second time in sugar.

Bake at 180 degree Celsius for 10 minutes.

Enjoy these lemony, chewy melt in mouth cookies.

Thursday, July 2, 2020


1 cup milk powder
1/2 cup powdered sugar
3/4 cup warm water
1 tbsp ghee

Mix all the ingredients till no lumps are formed.

Turn on the gas. Cook on medium flame till it becomes thick.

Cool and store in fridge for upto 5-6 days.

Wednesday, June 24, 2020




2 cups milk
1/2 cup sugar

3 tbsp milk powder
2 tbsp cornflour
1/3 cup milk for dissolving cornflour

For Mango Pulp
1 cup white chocolate
2 cups mango puree

Dissolve cornflour in milk and set aside.

In heavy bottomed pan, add milk, sugar and milk powder. Bring it to boil and simmer till sugar is
completely dissolved.

Add cornflour and cook on medium to low flame till it thickens. Keep stirring in between to avoid getting stick to the bottom.

Let it cool down completely.

In a different bowl, melt white chocolate, add mango puree.

In popsicle mould, add some mango puree, then fill till 3/4 with milk mix and end with some more mango puree.

Cover the mould with foil and insert ice-cream stick.

Set in freezer overnight.

Keep the mould outside the fridge for 3-4 minutes and dmould.

Enjoy these yummy mango bar.


3 small or 2 large bananas
1/2 cup powdered sugar

1/3 cup oil
1+1/4 cup dark chocolate
1 cup dark chocolate (Atta)
1 tsp baking powder
1 tsp vanilla essence
1/2 cup milk


Melt dark chocolate and set aside.

In a bowl or blender jar, blend together banana, sugar and oil. Make fine puree and set aside.

Sift together whole wheat flour and baking powder.

Add banana puree, vanilla essence and melted chocolate in atta mix.

Now gradually add milk, if required add more milk for right consistency.

Transfer the batter in lined baking tray.

Bake at 180 degree celsius for 25-30 minutes.

let it cool down completely.

slice and serve.

Monday, June 22, 2020



For Kadai Masala:
1 tsp cumin seeds (Jeera)
1 tsp fennel seeds (saunf)
1 tbsp coriander seeds (dhaniya)
2-3 whole red chili (optional) I avoided due to kids

For Masala:
1tbsp dry roasted besan
3-4 tbsp oil
2-3 tbsp ghee or butter 
2-3 tej pata (bay leaves)
2-3 cloves (laung)
1 tsp jeera (cumin seeds)
1 tsp grounded black pepper
4-5 large sliced onions
1 tsp crushed or finely chopped ginger
1 tbsp crushed or finely chopped garlic
6-8 finely chopped large tomatoes
1 tsp haldi (turmeric powder)
1 tsp dhaniya powder (coriander powder)
1 tsp jeera powder (cumin powder)
1/2 tsp amchur powder (dry mango powder)
1 tsp kasuri meethi
1/2 tsp sugar
1/2 kg paneer
salt and red chili to taste

1 diced onion
1 diced capsicum
1 thickly sliced tomato

In pan, dry roast all the ingredients mentioned under kadai masala. Don't over-roast. Blend to make
coarse powder , don't make fine powder. Set aside.

In large kadai, heat some oil, add ghee. Add tej pata, laung, jeera, grounded black pepper. Saute and add sliced onions. Saute onions till golden in colour.

Once onions turn golden in colour, add ginger-garlic, roasted besan and chopped tomatoes. Add all the dry masalas , mix well. Cover and cook till tomatoes turn soft and mushy.

Open the lid and cook masala till it releases oil.

Add sugar and kasuri meethi.

In separate pan, add some oil, saute diced onion, diced capsicum, sliced tomato and diced paneer on high flame, add kadai masala over it.

Transfer this in gravy, mix well garnish with coriander leaves and serve hot.

Sunday, June 21, 2020


1 tbsp chana dal
1 tbsp urad dal
10-15 curry leaves
1 tbsp coriander seeds (dhaniya powder)
1/2 tbsp cumin seeds (jeera)
1/2 tbsp fenugreek seeds (meethi dana)
1/2 tbsp mustard seeds (Raai)
1 tbsp fennel seeds (saunf)
1/2 tbsp black peppercorns (kali mirch)
1 tsp cardamom powder or 1-2 cardamom (elachi)
2-3 red chili
1 tbsp coconut powder
1/2 tsp turmeric powder (haldi powder)

Wash and dry urad dal, chana dal and curry leaves. You can spread it on kitchen towel and let it dry under fan for 10-15 minutes.

In a pan, dry roast coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, fennel seeds, black peppercorns, cardamom.

Roast till fragrant, don't turn it brown.

Transfer in a plate to cool it down.

Using same pan, dry roast chana dal, urad dal and red chili. Once it's half way done, add curry leaves.

Roast till fragrant.

Towards the end, add coconut powder and roast for a minute.

Turn off the flame. Transfer all the ingredients in a blender jar, add turmeric powder.

Grind all the ingredients to fine powder.

Transfer in air-tight jar and store in freezer for 1 month.

Thursday, June 18, 2020


For Balls:
5-6 large boiled and mashed potatoes
1/3 cup grated cheese

1 tsp mixed herb or oregano
1/2 tsp black pepper powder
2-3 tbsp boiled corn
2-3 tbsp cornflour
some freshly chopped coriander leaves
chili flakes to taste
salt to taste

For Filling:
1/2 cup grated mozzarella cheese

For Slurry:
1/4 cup cornflour
1/2 cup water

For Coating:
1 cup cornflakes powder or breadcrumbs

Boil the potatoes, let it cool down completely. Don't use hot potatoes. Best is to use one night prior refrigerated potatoes.

Mash potatoes well, there should not be any lumps.

Add grated cheese, oregano, pepper powder, salt. Mix well.

Now add boiled corn and cornflour. Mix everything well.

Take a handful of potato mix and make a well inside.

Add around 1 tsp of grated cheese in it. If you find it difficult to handle, make small balls of cheese and place it in the potato ball.

For Slurry:
Mix together cornflour and water. Dip each ball into it and then coat well with cornflakes powder.

Deep fry in medium hot oil till golden and crisp.

Wednesday, June 17, 2020


2 cups besan
1 cup water

1/2 cup grated bottle gourd
1 small sized grated carrot
1/3 cup finely chopped spinach leaves
1 tsp turmeric powder (haldi powder)
salt to taste

In a large bowl, add besan, salt and haldi.

Add little water and whisk it till no lumps are formed.

Once batter is smooth and free from lump, add more water to get thin batter.

Add all the vegetable and mix well.

Pour some oil on tawa or pan, spread the batter

Cook on medium flame.

Flip and cook from the other side too.

Thursday, June 11, 2020


1 cup whole wheat flour (atta)
1/2 cup sugar

1/2 cup oil or softened butter
2 tbsp cocoa powder


In a large bowl, mix together flour and sugar.

Add oil or softened butter or oil, using your hands combine the dough together.

Divide the dough into 2 equal parts.

Add cocoa powder in one part of the dough.

Make small sized balls from both the dough. Stick both the balls.

Press fork in the center of both balls to give shape.

Pre-heat the oven.

Bake at 180 degree celsius for 10 minutes.

Let cookies cool down completely.

Tuesday, June 9, 2020



For Filling: 
1 medium sized finely chopped onion
1 medium sized finely chopped carrot
 1 medium sized finely chopped capsicum
1/3 cup boiled corn

3-4 boiled and mashed potato
2-3 tbsp pizza sauce
2-3 tbsp tomato sauce
1 tsp oregano or mixed herb
1/2 cup grated cheese
1-2 tbsp schezwan chutney
salt and pepper to taste

For Dough:
2 cups whole wheat flour
1 tsp salt
4 tbsp oil

For Filling: 
In a pan, heat some oil, add onion till translucent. Don't turn it brown.

Add chopped carrot. Cover and cook it for 2-3 minutes.

Add chopped capsicum and boiled corn.

Add boiled and mashed potatoes.

Add salt and pepper according to your kids taste.

Add tomato sauce, pizza sauce and some schezwan chutney. Mix well adding oregano.

Add cheese, turn off the flame. Keep the filling aside.

For Dough:
Mix together 2 cups whole wheat flour, salt and oil.

Crumble the atta using fingertips to get breadcrumb like texture.

Make tight dough using little water at a time.

Cover and keep it aside for 15 minutes.

Divide the dough into 2 equal parts.

Roll the dough little thin. At the same time not too thin.

Using cookie cutter or small bowl cut in round shape as shown in video.

Place the filling and cover with other round dough sealing it with the help of water as shown in video.

Using fork press it from all the ends.

Deep in medium hot oil.

Serve in breakfast or pack in kids school lunch box.

Wednesday, June 3, 2020



For balls:
30-32 digestive biscuits
2 tbsp cocoa powder
1/2 cup condensed milk
1/4 cup milk

For Coating:
1/2 cup melted dark chocolate
1/2 cup melted white chocolate
few sprinklers (optional)

Grind biscuits to get fine powder. Transfer it in a bowl, add condensed milk and milk.

 Combine the dough together.

Make desired size balls.

Dip each ball in melted dark chocolate or white chocolate.


Add sprinklers on top while chocolate is still melted.

Set all the balls in fridge or freezer to set.

Once chocolate is set, decorate with melted chocolate as shown in video. This step is optional.


Once chocolate is set, let your kids enjoy this yummy balls


Saturday, May 9, 2020


A quick and 3 ingredient cake. Super easy and quick to make and super yummy to eat.

2 cups powdered biscuits (chocolate biscuit for chocolate cake)
1 cup milk
1/2 tsp baking soda

For Ganache:
1 cup dark chocolate
3/4 cup fresh cream

Mix together powdered biscuit, milk and baking soda. To get a smooth batter you can blend all the ingredients.

Pour the batter in a baking tray lined with parchment paper. Bake it for 10-15 minutes at 180 degree Celsius in pre-heated oven or till skewer comes out to be clean.

De-mould the cake once it cools down completely.

For ganache melt chocolate add cream and pour over the cooled cake.

Thursday, April 30, 2020


2 cups leftover moong dal
1 cup suji
1 tsp salt (adjust according to your taste)
1 tsp haldi (turmeric powder)
1 tsp coriander powder (dhaniya powder)
1 tsp cumin powder (jeera powder)
1/2 tsp amchur powder (dry mango powder)
1/2 tsp black pepper
1/2 tsp chaat masala
1 cup boiled and grated potatoes
1/2 cup grated paneer (optional) 
10-12 finely chopped curry leaves
1 tsp grated or finely chopped ginger
some freshly chopped coriander leaves
oil for roasting

Mix together daal, suji and all the above ingredients expect for oil. Cook till forms like a dough.

Once it combine together like a dough, spread on a greased plate and set in fridge for 30 minutes or till it's nice and set firm.

Cut in desired shape and size.

Heat some oil in pan and roast till golden and crisp.

Serve hot.