Sunday, 16 April 2017

Mango Mousse with Raspberry Pearls


For Mousse

  • 2 cup Mango pulp
  • 1/2 tsp lemon juice
  • 1/4 cup fine sugar
  • 2 1/2 tsp Agar-Agar
  • 1/4 cup water
  • 3/4 cup whipping cream

For Raspberry Pearls

  • 2 cups fresh raspberries
  • 2 Tbsp sugar
  • 1 Tbsp lemon juice
  • 1 1/4 tsp agar-agar powder
  • 1/2 cup oil



  1. Whip the whipping cream on low speed until it forms stiff peaks. Make sure cream is cold. Set aside.
  2. In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for about one minutes, until sugar is dissolve.
  3. Dissolve agar-agar in 1/4 cup of water, add agar-agar to the mango pulp, bring it boil mixing continuously. Turn off the heat, and whisk for few minutes, making sure there are no lumps.
  4. Pour the mango puree in a bowl and bring it to room temperature. Fold the cream gently, do not whip you should be able to see both colors. Refrigerate for about two hours before serving.

For Raspberry pearls

  1. Put 1/2 cup of oil in a small bowl and keep it in freezer till it is very chill it should take about half an hour.
  2. In a sauce pan add raspberries, 1-1.2 tablespoons of sugar, lemon juice and about half cup of water bring to simmer over low medium heat till all the berries are soft. Note: do not overcook the berries they will become little bitter.
  3. Strain the berry mixture through sieve to get raspberry sauce.
  4. Add agar-agar and remaining sugar to half cup of water and bring it to boil over low medium heat for few minutes, keep stirring making sure there is no lumps and agar-agar do not stick to bottom of the pan.
  5. Add agar-agar to raspberry sauce. Note: raspberry should be warm.
  6. Fill in pipette, or oral syringe, or straw, or squeezed bottle with juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
  7. Strain caviar using a fine mesh strainer. Rinse well with water.
  8. Store caviar in water until ready to use.
  9. Lay on a paper towel-lined plate and pat dry
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Fish Curry | How To Prepare Fish Curry | Sea Food Recipes

Preparation time : 20 mts
Cooking time : 20 mts
Serves : 4 people 


1 lb mackerel fish / Bangda
1 Onion finely chopped
2 tbsp Oil
1 tbsp finely chopped Garlic
1 tsp Coriander powder
1 tbsp Red Chilli powder
1/2 tsp Garam masala
1 tbsp Tamarind Pulp
1 tsp Turmeric powder
1 tsp Ginger Garlic paste
1 tbsp Lemon juice
1 cup fresh coconut

Method :

Rub salt and lemon juice on fish pieces very well and keep for 20 mts.
Take fresh coconut in to mixie pot, add garam masala, red chilli powder, water and grind to make smooth puree.
After 20 mts wash fish very well under cold water and pat dry using paper towel.
Once fish is dried to that add ginger garlic paste, turmeric powder and keep aside.
Heat up oil, add chopped onion and cook until onion becomes soft.
Add chopped garlic and cook for a minute.
Add coriander powder and cook for 2 mts.
Add coconut paste and cook for 7 mts.
Add water, mix, add salt, tamarind pulp and mix well.
Add fish pieces, cover and cook for 5 mts.
After 5 mts open cover flip the fish and cook for 5 more mts.
Fish curry is ready to be served. Serve hot with Rice Roti or Jawar Bhakari!

Kerala Parotta | Layered parratha | Southindian paratta

Serves – 3
  • All Purpose Flour – 2 Cups
  • Water – as required to make soft but stiff dough
  • Oil – 1/4 Cup
  • Baking Soda – 1/4 tsp
  • Salt – 3/4 tsp or to taste
Method :
  • Into a mixing bowl, add all purpose flour, 2 tsp  oil, salt, baking soda.
  • Mix well and gradually add water to make stiff but smooth dough. Add few drops of oil and smear all through the dough and rest for 1/2 hr.
  • Knead the dough once and again cover to rest for 10 mins.
  • Now divide the dough into 2 inch diameter round dumplings, or choose your own size.
  • Grease the dumplings with few drops of oil and cover to rest for 10 mins atleast.
  • Roll one dumpling at a time on the greased counter top with the greased rolling pin.
  • Roll them as thin as you can. Then further stretch the roti by lifting and pulling the roti. Once properly stretched, stick it to the rolling surface just to make sure it doesn’t shrink back.
  • Stretch the roti all all the sides.
  • Add 1 tsp of oil at the center and spread it evenly.
  • Lift one end of the roti and start making pleats and join the both ends by shaping into a spiral dumpling.
  • Keep this spiral dumpling ready covered all the time.
  • Repeat this process of rolling and shaping into spirals with all the dumplings and keep them covered.
  • Cover and rest the spiral dumplings for 10 mins atleast.
  • Again start rolling them, this time into 5 inch diameter circles, take care while rolling not to disturb the layers.
  • Do not use dry flour for rolling.
  • For Frying, heat the skillet, it should be very hot, add few drops of oil first and add the rolled out parotta.
  • Fry for 40 secs on one side or till you see light brown spots, then add few drops of oil and flip the parotta so that it cooks evenly on the other side.
  • Cook the parottas till you see golden color spots on both the sides.
  • Roll all the spirals dumplings the same way and fry them.
  • After frying few of them stack and crush the parottas between your palms, to let all the layers pop out nicely.
  • repeat the process with all the dumplins. Serve Parottas with curry of your choice.

Veg pulao |Tasty Lunch Recipe | Best Indian Recipe

Serves – 2
Preparation time – 10 mins
Cooking time – 40 mins
  • Basmathi Rice (washed, drained and soaked in water for 30 mins) – 1 Cup
  • Water – 1 and 1/2 Cup
  • Oil – 3 Tbsp
  • Ghee – 1 tsp
  • Cashews – 10 no
  • Almonds – 1 Tbsp
  • Bay Leaf – 3
  • Cloves – 5
  • Black Cardamom – 1 no
  • Cinnamon – 2 (1 inch pieces)
  • Black Cumin (Shahi Jeera) – 1 tsp
  • Salt – 1 and 1/2 tsp or to taste
  • Ginger – small piece
  • Garlic – 3 big cloves
  • Green Chillies – 6 or to taste
  • Cilantro/ Coriander leaves (finely chopped) – 2 Tbsp
  • Mint (finely chopped) – 2 Tbsp
  • Onion (finely chopped) – 1/2 Cup
  • French beans (chopped) – 15 no
  • Potato (cubed) – 1 small
  • Cauliflower (florets) – 3/4 Cup
  • Green Peas – handful
  • Carrot (cubed) – 1 big
Method : 
  • Heat ghee in a nonstick pan and fry cashews and almonds till golden, remove from the pan and set them aside.
  • Heat oil in a deep nonstick pan, add bay leaf, cinnamon, black cardamom, cloves and shahi jeera.
  • Add onion and fry for 1 min. Add chopped vegetables. Cover and cook while we make masala.
  • In a spice grinder, add ginger, garlic, green chillies and blend to a coarse paste.
  • Add this ground masala paste into the vegetables and mix well. Cover and cook till the vegetables are tender. (about 10 mins on low flame)
  • Once the vegetables are cooked, add salt, water. Cover the pan and bring the water to a boil.
  • Add soaked rice, mix gently with the vegetables.
  • Cover and cook till almost all the water is absorbed by the rice.
  • Gentle fluff up the rice and simmer pulao for 10 – 15 mins with the lid on.
  • Vegetable Pulao is ready, serve as is or with raita or salan.

Tuesday, 21 February 2017


Apple Vegan Cake | Healthy Desseret

  • 1 cup all-purpose flour (maida, plain flour)
  • 1-1/2 Tbsp corn starch (corn flour)
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg
  • 1/3 cup oil (canola or any vegetable oil)
  • 3/4 cup sugar
  • 1-1/2 cups apple sauce
  • 1 tsp vanilla extract
  • 1 Tbsp powdered sugar (for garnishing)


  1. Pre heat the oven to 350°F
  2. Square 8- inch cake pan, line with parchment paper and grease bottom and sides of the pan.
  3. Mix the dry ingredients together except sugar, flour, corn starch, baking soda, nutmeg, cinnamon, and salt.
  4. In a different bowl whisk oil and sugar together for about 2 minutes add apple sauce and vanilla extract mix it well.
  5. Add the dry ingredients to apple mix and mix it together gently making sure all the ingredients mix together well.
  6. Pour the mixture to cake pan and bake around 28 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
  7. Let it sit for about 20 minutes bring to room temperature and slice the cake into 16 square pieces.
  8. Before serving lightly dust with powder sugar.

Whole Wheat Dosa | Healthy BreakFast Recipe

  • 1 cup whole wheat flour (atta)
  • 2 Tbsp sooji fine (semolina)
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 Tbsp oil (canola or vegetable oil)
  • 1/4 tsp black pepper
  • 1/2 tsp carom seeds (ajwain)
  • 1/2 tsp baking soda
  • 1-1/4 cups water
  • 4 Tbsp oil for cooking (canola or vegetable oil)

  1. Mix all the dry ingredients together, whole wheat, sooji, salt, black pepper, carom seeds, and baking soda, mix it well. Add water slowly to make a smooth batter, add water as needed, batter should be pouring consistency.
  2. Use a non-stick skillet and place on medium heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Wipe the skillet with moist towel.
  3. Pour 1/4 cup of the batter mixture into the center of the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about 7” inches in diameter thin circle.
  4. When the batter starts drying, smear about 2 teaspoons of oil over dosa, and cook till dosa turns golden brown in color. Flip dosa using a flat spatula, and cook for about 1 minute from other side until dosa is golden brown.
  5. Crispy Whole Wheat Dosa is ready, repeat with remaining batter. Every time wipe the skillet. that helps spreading the dosa.

Monday, 23 January 2017


Kaju Katli/ Kaju Barfi – Quick Indian Festive Dessert Recipe | Easy Online Recipes

Makes – 15 pieces
Preparation time – 10 mins
Cooking time – 10 mins
  • Cashew Nuts – 1 Cup
  • Sugar – 1/3 Cup
  • Cashew (Halves) – for garnish
  • Cardamom Powder – 1/4 tsp
  • Saffron – few Strands (for garnish)
  • Ghee (for greasing the rolling pin and plate) – 1 Tbsp
  • Process:
    • Blend the Cashews to a fine powder in a clean blender jar(It shouldn’t be pasty).
    • Add Sugar to a medium size non stick pan, and add water.
    • Bring the mixture to 1 String consistency.
    • Add Cardamom powder.
    • Add Cashew nut powder and mix well.
    • Cook till the mixture leaves the sides of the pan.
    • Transfer the mixture to a thali/ plate which is greased with some ghee
    • Grease the rolling pin with ghee and roll the dough into 1/4 inch thick circle.
    • Leave the mixture to cool for 5 mins.
    • Apply silver varakh and cashew halves for garnish.
    • Cut into 1.5 inch diamonds and serve.
    • Garnish with Saffron.
    • Kaju kati can stored for 1 week in a air tight container in refrigerator.
    • Do not over cook the sugar mixture. Just cook till one string consistency.
    • Silver Varakh is optional.
    • This can be made with  pistachios to get Pista Burfi.
    • Do not over cook the Kaju Paste.

Bread Pakoda – Aloo Bread Pakoda | Evening Snack | Indian Street Food

Serves – 4 pieces 
Preparation time – 10 mins
Cooking time – 20 mins
  • Bread – 4 slices no ( I’m using white bread slices)
  • Oil – for deep frying
  • Sweet and Sour / Tamarind Chutney – 2 Tbsp
  • Hari Chutney/ Green Chutney – 2 Tbsp
  • For Stuffing:
  • Potato (Boiled and Mashed) – 1 Medium
  • Oil – 1 Tbsp
  • Onion (finely chopped) – 1/4 Cup
  • Coriander Powder – 1/2 tsp
  • Green Chillies – 2 or to taste
  • Ginger – small piece
  • Cumin Seeds – 1/4 tsp
  • Salt – to taste
  • Cilantro/ Coriander Leaves (finely chopped) – 1 Tbsp
  • Lemon Juice – 1 tsp or to taste
  • For Batter:
  • Chick Pea Flour – 1/2 Cup (heaping)
  • Rice Flour – 1 Tbsp
  • Turmeric Powder
  • Baking Soda – 1/8 tsp
  • Salt – 1/2 tsp or to taste
  • Red Chilli Powder – 1/4 tsp or to taste
  • Carom Seeds/ Ajwain/ Vaamu – 1/4 tsp
  • For Stuffing:
  • Heat Oil and when its medium hot, add cumin seeds, onion, ginger chilli paste, coriander powder, salt.
  • Cook till onions are slightly cooked. Don’t overcook.
  • Add mashed potato, cilantro and mix well until combined.
  • Cook for 30 secs and switch off the heat.
  • Cool the stuffing completely. Keep aside.
  • For Batter:
  • Into a bowl add chickpea flour, rice flour, baking soda, turmeric powder, red chilli powder, carom seeds, salt.
  • Gradually add water and make a semi thick batter.
  • Batter should be smooth and have flowing consistency.
  • For Assembling
  • Apply green chutney on one of the bread slices and place 3 Tbsp of potato stuffing, sread the stuffing evenly.
  • Apply Imli Chutney on the other bread slice.
  • Cover the bread slices so that the stuffing is nicely sealed in between the two slices.
  • Cut the Bread sandwich diagonally. Keep ready.
  • Prepare another sandwich the same way.
  • For Frying:
  • Heat oil in a kadai for deep frying, dip the bread sandwich into the batter and drop into hot oil.
  • Using ladle pour hot oil on the top side of the bread sandwich while frying.
  • Fry until golden on the bottom side.
  • Flip and fry till golden and crispy on the other side.
  • Remove from oil and fry rest of the pakoras the same way
  • Serve hot as they are or with chutney.

Curd Dosa| Perugu Dosa – South Indian Breakfast Recipe

brakfast dosa recipe

  • Curd/ Yogurt – 2 Cups thick curd + 1/2 Cup water liquid from curds
  • Rice (Sona masuri, washed) – 1 Cup
  • Fenugreek Seeds – 3/4 tsp
  • Salt – to taste
  • Water – to adjust the consistency of the batter
  • Oil – 1/4 tsp for frying each dosa.
  • Soak washed rice, fenugreek seeds in 1 Cup of curd/ Yogurt and 1/2 Cup of watery liquid from yogurt for 3 hrs.
  • Grind the soaked ingredients without using any additional water to a smooth paste.
  • Cover and leave it to ferments in a warm place for 7 hrs.
  • Add salt, rest of the yogurt/ curd to the fermented batter and adjust the consistency of the batter using some water. Mix well until combined. Do not try to break the tiny lumps of yogurt that you see here and there.
  • Now the batter is ready, let’s start making dosa.
  • Heat a dosa tawa on medium, to check if the pan is enough hot, sprinkle some water, it should sizzle and evaporate in few secs.
  • Rub the dosa tawa with a onion slice to give a non stick finish to the tawa, you need not do this when using non stick dosa tawa.
  • Add 1 and 1/2 ladlefuls of prepared dosa batter and spread in circular motion with very light hands until you get 8 inch diameter circle.
  • Add 1/4 tsp of oil on top of the dosa, cover and cook till it gets golden color underneath.
  • Loosen the edges of the dosa and fold at the center. serve hot or cold with chutney of your choice.
  • Follow the ratio of Yogurt, rice and fenugreek seeds.
  • Fermentation of the batter shouldn’t be more than 7 hrs.
  • Adding yogurt in two different times gives a unique texture and taste to these dosas, so follow the recipe carefully.
  • Adjusting the consistency of the batter is important, don’t make it too thin or thick.
  • Spreading the batter with light hands ensure dosas not to stick to the pan.
  • Cook the dosas only on one side with the lid on, otherwise they become dry.
  • This batter doesn’t rise like regular dosa batter, but after fermentation it gives out a nice fermented flavor.

Tuesday, 6 December 2016

Thai Style Prawn Green Curry | Sea food prawns curry

sea food recipes

  1. Thai Green curry paste 4tbsp.
  2. Coconut cream 1 can
  3. Water 1/2 cup
  4. Prawns 1/2 kg.
  5. Kaffir lime leaves 4 (optional)
  6. Fish sauce 2tbsp.
  7. Vegetable oil 4tbsp.
  8. chillies 2 (optional)
  •  Heat vegetable oil in a wok.
  • Add thai green curry paste and water.
  • Stir fry until an aroma develops then lower the heat.
  • Add coconut cream.
  • Bring to boil.
  • Add prawns, kaffir lime leaves and fish sauce.
  • Simmer until cooked through.
  • Add chillies.
  • Cook for another minute.
  • Take out in a dish.
  • Serve with boiled rice.


Sprouts and Paneer Pulao | How to make panner and sprouts Palao

how to prepare panner and sprouts palao

Serves – 2 to 3
Preparation time – 10 mins
Cooking Time – 40 mins
  1. Basmathi Rice (wash, drain and soak in fresh water for half hr) – 1 Cup
  2. Sprouted Beans – 1 1/2 Cups
  3. Paneer (Cubed) – 1 Cup
  4. Butter – 1 Tbsp
  5. Oil – 2 tsp
  6. Green Cardamom – 2 no
  7. Cinnamon – 1 inch piece
  8. Cloves – 3 no
  9. Curry Leaves – 1 Sprig (Optional)
  10. Shahi Jeera – 1 tsp
  11. Green Chilli (Slit) – to taste
  12. Onion (Sliced) – 1 no
  13. Ginger and Garlic Paste – 2 Tbsp
  14. Turmeric Powder – 1/4 tsp
  15. Coriander Powder – 1 tsp
  16. Cumin Powder – 1/2 tsp
  17. Garam Masala Powder – 1 tsp
  18. Cilantro (Chopped) – 2 Tbsp
  19. Mint (Chopped) – Handful
  20. Yogurt/ Curd – 1/4 Cup
  21. Lemon Juice – 1 Tbsp or to taste
  22. Salt – 1 tsp to taste
  23. Sugar – 1 tsp
  24. Water – 1 1/2 Cup to cook the rice
  1. Get the rice ready by washing and soaking.
  2. In a pan heat butter and oil. Add in Cloves, cardamom, cinnamon and shahi jeera. Fry till fragrant.
  3. Add in green chillies, curry leaves, onions. Add salt, sugar and fry the onion till golden.
  4. Add Ginger and Garlic and fry till you feel nice aroma from the mixture.
  5. Add garam masala powder, turmeric powder, coriander powder, cumin powder, yogurt, paneer, sprouts, 2 Tbsp of water and cover to cook till sprouts are just done (approx 5 mins)
  6. Add cilantro, water, salt. Cover bring the water to a rolling boil.
  7. Add the soaked basmathi rice and cook till just 80 percent done.
  8. Mix the rice and sprouts mixture gently and add mint leaves.Add lemon juice.
  9. Cover again to cook on low heat for 10- 15 mins or until the rice is perfectly done.
  10. Turn OFF the heat and rest the pulao covered for 15 mins to enjoy fluffy and flavorful sprouts and paneer pulao.
  11. Serve it hot with raita or as it is.

Healthy Corn & Mushroom Rice | Fried Rice with corn and mashroom

  1. Rice 3 cups
  2. Salt
  3. Oil 1/4 cup
  4. Sweet Corn 1 cup
  5. Carrot  (chopped) 1/2 cup
  6. Cabbage (chopped) 1 cup
  7. Capsicums (chopped) 3 tbsp.
  8. Button Mushrooms (sliced) 6-8
  9. Black pepper powder 1/4 tsp.
  10. Chicken powder 1 tsp.
  11. Soy sauce 4 tbsp.
  12. Fresh coriander for garnishing


  1. Soak rice in water for half an hour.
  2. Now boil the rice in salted water till cooked.
  3. Drain and leave aside.
  4. Heat oil in a pan.
  5. Add capsicum, cabbage, carrots and mix well.
  6. Put mushrooms and sweet corns.
  7. Fry for few seconds.
  8. Then add boiled rice,chicken powder, soy sauce and black pepper powder.
  9. Toss it so everything gets mixed together.
  10.  Take out in a dish garnish with fresh coriander.
  11. Serve hot with any gravy sauce.

Punjabi Kadhi Pakora recipe | Kadi Pakoda | how To prepare Kadhi pakora

how to prepare kadi pakora

For Pakoras:
  • Chickpea Flour – 1 Cup
  • Onion (chopped) – 1 Cup
  • Cilantro (finely chopped) – 1 Tbsp
  • Carom Seeds (Ajwain) – 1/4 tsp
  • Red Chilli Powder – 1 tsp or to taste
  • Salt – to taste
  • Coriander Seeds (crushed) – 1/2 tsp
  • Baking Soda – pinch
  • Oil – for deep frying
For Kadhi:
  • Oil – 1 Tbsp
  • Butter – 2 Tbsp
  • Asafoetida (hing)- 1/8th tsp
  • Cumin Seeds – 1/2 tsp
  • Dry Red Chillies – 3 no
  • Yogurt (curds) – 1 1/2 Cups
  • Chickpea Flour – 1/2 Cup
  • Salt – to taste
  • Turmeric Powder- 1/4 tsp
  • Red Chilli powder – to taste
  • Coriander Powder – 1/2 tsp
  • Ginger garlic and green chilli paste – 1 Tbsp
  • Cilantro (chopped) – 1 Tbsp
For pakoda batter:
  • Add chickpea flour in a bowl.
  • Add in baking soda, crushed coriander seeds, salt, ajwain, red chilli powder, cilantro, onions.
  • Add in water gradually and make a thick batter without any lumps.
  • Heat oil for deep frying the pakoras.
  • When the oil is medium hot, drop in the prepared batter into the oil in small dumplings (1 inch diameter).
  • Deep fry till golden.
  • Drain the oil from the pakoras and set them aside on a paper towel.
  • Fry the pakoras in batches with all the batter.
  • Keep them ready.
Kadhi Mixture:
  • Into a mixing bowl add chickpea flour, yogurt, coriander powder, red chilli powder, salt and turmeric powder.
  • Whisk them together to make a smooth lump free mixture.
  • Add 1 1/2 Cups of water, mix well again and keep aside.
  • In a sauce pan, add oil, heat till the oil is medium hot.
  • Add cumin seeds, asafoetida, dry red chillies, till for few secs till cumin seeds splutter.
  • Then add in the ginger green chilli and garlic paste, butter and fry for 30 secs or until the raw smell disappears.
  • Add the prepared yogurt mixture into the sauce pan.
  • Cover the pan and simmer for 10 mins on low to medium heat.
  • Add in cilantro, mix well and mix it with the  pakoras just before serving.
  • Top it with more cilantro if needed.
  • Serve hot with rice or any Indian Flat Bread.

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