February 17, 2020


Amaranth leaves - 250 gms (chopped0
Moong dal -2 tbsp (soaked)
Onion -1 (chopped)
Green chillies - 4 (chopped)
Salt to taste
Chilli powder - 1tsp
Turmeric - 1/4 tsp
Red chilli - 1
Channa dal - 1 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Oil - 1 tbsp


  • Heat oil in a pan; add red chilli, channa dal, cumin & mustard seeds and allow them to splutter.
  • Add green chillies and onion; cook till onions are soft.
  • Add amaranth leaves, stir fry for 2-3 minutes then cover and cook in low flame for 4-5 minutes.
  • Add soaked moong dal and cook till dal is almost done.
  • Then add salt, turmeric, chilli powder and cook cook another 5 minutes in low flame. 
  • Serve with rice.

February 15, 2020


Tender bottle gourd (round) - 1 small
Onion - 1 (chopped)
Green chillies -4-5 (slit)
Ginger garlic paste - 2 tsp
Tamarind - big lemon size (soaked)
Salt to taste
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Jaggery - 2 tsp
Oil - 1/2 cup
Red chilli - 1
Fenugreek,mustard and cumin seeds - 1/2 tsp
Curry leaves - few


  • take tender round bottle gourd and pierce all over with needle.
  • Cut gourd into medium pieces.
  • Heat oil in pan; add red chilli, fenugreek, mustard and cumin seeds; curry leaves and allow to fry.
  • Then add onion, ginger garlic paste and green chillies and cook till onions are soft.
  • Add gourd pieces; mix and cook in low flame till pieces are tender.
  • Add turmeric, chilli powder, salt and coriander powder; mix well.
  • Add tamarind juice, jaggery and cook till the gravy is thick.

February 13, 2020


Rice - 1 cup
Sugar - 1/2 cup
Dry fruits - 1 cup
(roasted almonds, raisins, dates and walnuts)
Butter - 1 tbsp

For sauce:
Cornflour - 4 tbsp
Water -  2 cups
Sugar - 3/4 cup
Cocoa powder - 2 tbsp


  • Soak rice in 2 cups of water for 1/2 an hour. Then cook the rice until soft and cooked.
  • Add sugar and mix. Keep aside.
  • Grease the pan with butter. sprinkle one tbsp sugar.
  • Spread 1/2 of the dry fruits and cover with the layer of rice and top up with remaining dry fruits.
  • Steam cook for 20 minutes.
  • Invert into serving dish. serve hot with sauce.
To make sauce:
  • Mix water, sugar, cocoa, cornflour and boil till it thickens.
  • Pour over the pudding and serve hot.


Sugar -  1 1/2 cups
Water -  1 cup
Sandal powder - 1 tsp
Sandal essence - 3-4 drops


  • Bring to boil the sugar and water in a thick bottom vessel. Stir until the sugar completely dissolved.
  • Then cook to make the syrup into one thread consistency.
  • Then remove from the flame.
  • Put the sandal powder in muslin cloth and tie it. Drop the cloth into hot syrup.
  • When syrup is cool remove the tied cloth. Squeeze it in the syrup.
  • Then add essence and store in dry bottles.

February 11, 2020


Butter - 1 cup
Firmly packed light brown sugar - 1/2 cup
All purpose flour -  2 1/4 cups
Pecans - 1/2 cup (finely chopped)

Decorator icing:
Butter -  2 tbsp
Vanilla - 1/4 tsp
Confectioners' sugar - 1 cup
Milk -  1 tbsp
Red and green food colouring

  • to prepare shortbread, beat butter until softened; add brown sugar gradually, beating until fluffy.
  • Add flour gradually, beating until well blended. Mix in pecans.
  • Chill dough until easy to handle.
  • On lightly floured surface, pat and roll dough into a 14 * 10" rectangle about 1/4" thick.
  • Cut dough into 24 squares. Divide each square into 4 triangles.
  • Transfer triangles to ungreased cookie sheets.
  • Bake at 300 F 18- 20 minutes, or until lightly browned. Remove to wire rack to cool.
  • To prepare icing, cream butter with vanilla in a small bowl.
  • Add confectioners sugar gradually, beating until blended.
  • Blend in enough milk for desired consistency for icing.
  • Colour one third of icing red and two thirds green.
  • Force icing through decorator tube to make a holly decoration on each cookie.

January 22, 2020


Minced lamb - 300 gms
Lentils - 150 gms
Onion - 100 gms (finely chopped)
Rice - 100 gms
Tomatoes - 300 gms (chopped)
Ginger - 50 gms
Parsley sprigs - 2 (chopped)
Celery - 50 gms
Cinnamon - 10 gms
Paprika - 10 gms
Cumin - 2 tsp
Flour - 50 gms
Salt - 1 tsp
Ground pepper - 1 tsp
Water - 1 1/2 litre
Eggs - 2


  • Heat a little oil in a saucepan, add the onion and celery. Fry until golden.
  • Now add the minced lamb, coriander, salt, pepper, spices and a little water and cook for approximately 15 minutes.
  • Then add tomatoes, parsley, lentils and cook for a further 20 minutes on a low heat, adding water if necessary.
  • Add the rice and when cooked, pour in the beaten eggs.
  • Finally, add the flour that has been previously mixed with water, and stir continually to avoid it from sticking to the bottom of the pan.

December 17, 2019



For Filling:
Fresh green peas - 1 cup
Salt to taste
Garam masala - 1/2 tsp
Chilli powder - 1 tsp
Green chillies -2 (chopped)
Ginger - 1 tsp(chopped)
Coriander leaves - 1 tbsp (chopped)
Oil - 1 tbsp

For Puris:
Flour - 2 cups
Salt to taste
Oil - 2 tsp

Oil for frying


  • Coarsely grind green peas, chillies and ginger.
  • Heat the oil; add peas mixture and stir fry for 3-4 minutes.
  • Then add salt, chilli powder, garam masala and coriander leaves.
  • Mix and cook in low flame another 5 minutes.
  • Keep aside and let it cool.
  • Mix the flour, salt,oil and enough water to make stiff dough.
  • Knead the dough and divide into small portions as for puris.
  • Roll out each portion and fill with pea mixture and carefully reshape into ball.
  • Roll out each of the stuffed balls into 3" diameter circles.
  • Heat the oil and deep fry the puris one by one.
  • Serve with methi aloo.

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