Thursday, August 10, 2017

NO BAKE Honey Granola Bar

No Bake Honey Granola Bar


Preparations: 30 Minutes

Oatmeals: 1/2 Cup
Cereals (HoneyLoops, Choco Cornflakes):1/4 Cup
Dry Fruits (Almonds, Nuts, Walnuts): 1/4 Cup
Peanut Butter: 1/4 cup
Honey: 1/4 Cup
Water: 1 Tbspn
Sugar: 1 tspn. (Can be avoided increasing honey)
Butter: 1 Tbspn

In a pan, Roast all the dry ingredients for 2-3 minutes or till become aromatic. (Oatmeal should change colour.)

Transfer it in an another bowl.

In the same pan, heat butter till it melts. Add honey and water to it. Mix it well.

Add Peanut butter to it and mix properly.

Heat it till one shimmer. ( don't overcook this ). Turn off the flame.

Add all dry roasted ingredients to it.

Mix it properly.

On a flat surface / plate, Put a butter paper.

Spread the mixture on to it. It should be 2 -3 CMs thick layer.
Let it cool down somewhat.

Cut that layer into 4 equal long Bars.

Cover it with another butter paper. Once it's on room temperature, Put them in the refrigerator for 30 minutes. 

Healthy HONEY Granola Bars are ready to be served.

Wednesday, August 9, 2017

Peanut-Butter Honey Truffles

Peanut-Butter Honey Truffles

Preparations: 10 Minutes
Servings: 2


Unsweetened Peanut Butter: 100 Grams
Honey: 3 TbSpn
Crushed Oatmeal: 50 Grams
Vanilla Extract: 1 tspn.
Grated Dry Coconut: 4 TbSpn


In a mixing bowl, Mix Peanut butter with honey.

Add Vanilla extract and curshed Oatmeal.

Mix till it becomes smooth.

Make small equal balls from that mixture.

Roll all of them in a Grated dry coconut. 

Put the prepared truffles in a refrigerator for 30 minutes.

Truffles are ready to be served.


Friday, August 4, 2017

Birasto (Fried Onions)

Birasto (Fried Onions)

Preparations: 15 Minutes


Sliced Onion: 4 Medium Nos.
Oil: 5 -6  Tbspn (to Fry)
Salt: pinch


Heat oil in a deep pan.

Add salt to it once it's heated.

Add sliced onion to it and gently mix it.

On a very low flame, let it be crispy.

Keep stirring it in between very gently.

Use it to decorate Biriyani, or other rice preparations.

Enjoy !!!

Wednesday, August 2, 2017

Minty Veg Biriyai

Minty Veg Biriyai

Pre Preparations: 15 Minutes
Preparations: 45 Minutes


Basmati (SELAM) Rice: 200 Grams ( 1 Cup )

Cut veggies: 2 Cups ( potatoes, cauliflower, carrot, beans, green peas, onion)
Ginger - Gralic paste: 1 Tbspn
Ghee: 2 Tbspn
Biriyani Masala: 2 Tbspn
Salt to Taste
Red Chilly Powder: 1 Tbspn
Turmeric Powder: 1 tspn
Bay Leaf: 2 Nos.
Cloves: 10-12 Nos.
cardamom: 5 -6 nos.
Black whole peppers: 4-5 Nos.
Cinnamon stick: 1 Inch (2 Nos.)
Sliced Fried Onion (Birasto): 1/2 Cup.
Mint Leaves: 1 Cup.
Chopped Coriander leaves: 1/2 cup.
Thick Curd: 1 Cup
Water as required.


Boil water, when boiling add 4-5 cloves, 1 Bay leaf, 1 cinnamon stick and spoon full of Oil.

Once water is fully boiling, Add rice. Add a pinch of salt to it.

Cook it for 5 - 10 Minutes. Don't cook the rice fully. Rinse the access water. Keep the cooked rice aside.

In a Pan, heat oil. Add bay leaf, cinnamon stick, black pepper and cardamom. Saute them for a while. 

Add Finely chopped onion and cook it till translucent.

Add all the veggies to it. Mix it well. 

Season it with all spices and again mix gently. 

Add a cup of curd and half cup of water to it. Mix it well.

Add roughly chopped mint and coriander leaves.

Cook the veggies with closed lead for 10 -15 minutes. 

Add water / Curd if required.

Take the pan off the flame. Keep it  aside for a while with closed lead. Biriyani Gravy is ready.

In a pot or deep thick bottom vessel, spread a first layer of biriyani gravy, then a thick layer of cooked rice.

Spread fried onion (Birasto), roughly chopped coriander and mint leaves on this layer. Sprinkle a bit of biriyani masala and one full spoon of pure ghee.

Again make a layer with gravy and repeat it until you use all the cooked rice & gravy.

Close the lead and cover the edges with dough / aluminum foil. Cook the same on a low flame for 10 - 12 minutes.

Hot MINTY VEG Biriyani is ready to serve.

It can go best with "Mirchi Ka Salan", "Masala Curd" or any of the curd gravy/ curry.


Friday, July 21, 2017

Daal Tadka

Daal Tadka

Preparation Time: 30 Minutes
Servings: 4


Boiled Toor Daal: 150 Grams
Boiled Chana Daal: 50 Grams
Finely Chopped Onion: 2 Medium Nos.
Finely Chopped Tomatoes: 2 Medium Nos.
Chopped Garlic: 6-8 Nos.
Garlic cloves: 3-4 Nos. (For Tadka).
Curry Leaves: 5-6 Nos.
Dry Red Chilly: 1 Nos.
Chopped Green Chilly: 2-4 Nos.
Cumin seeds: 1 Tbspn
Dry fenugreek leaves: 2 tspn
Salt to taste
Hing: Pinch
Kitchen King Masala: 2 tspn
Red Chilly Powder: 2 tspn
Oil: 2 Tbspn


Heat oil in a pan. Add cumin seeds, curry leaves, green chilly, chopped garlic and saute for a while.

Add finely chopped onion saute it till translucent. (Add pinch of salt while cooking onion to cook it fast

Add finely chopped tomatoes and cook it till it's soft. Add all masalas and mix it well. Let it cook for a while.

Add some water and cook it again for a while.

Add mixture of boiled Daals to it. Mix it well. 

Adjust the seasonings as per taste. Mix it again thoroughly. cook the daal with closed lead for 5 - 10 minutes.

In other pan, heat oil. Add Cumin seeds, whole garlic cloves, red dry chilly. let it simmer for a while, add pinch of red chilly powder and spread it on the cooked daal. Close the lead again and put off the flame for 2-3 minutes.

Serve it hot with any rice preparation, chapati, naan or kulcha...etc.


Friday, July 14, 2017

Fusion Paan Shots

Fusion Paan Shots

Preparations Time: 10 Minutes.
Servings: 4


Betel Leaves: 2 Nos.
Gulkand: 2 Tbspn
Fennel seeds: 1 tspn
Full Cream Milk: 200 ml.
Sugar: 2 Tbspn
Eliachi(Cardamom) Powder: 1/2 tspn
Crushed Pistachio & Almond: 1 Tbspn
Vanilla Ice Cream: 1 Scoop.
Ice Cubes: 4-5 Nos.


Take Milk and Ice Cream scoop in a mixer bowl. 

Add Finely chopped betel leaves, gulkand, fennel seeds, sugar, eliachi powder and ice cube.

Churn the mixture in the jar for about 1 - 2 minutes.

Paan shots are ready.

Serve it chilled in a shot glass.


Paneer Bhurji

Paneer Bhurji

Pre-preparations: 10 Minutes.
Preparations Time: 15 Minutes.
Servings: 4


Grated Fresh Paneer(Cottage Cheese): 200 Grams
Finely Chopped Onion: 2 medium 
Finely Chopped Tomatoes: 2 Medium
Green Chilly: 3 Nos.
Ginger Paste: 1 tspn
Garlic Paste: 1 Tbspn
Kasuri Methi (Dry Fenugreek Leaves): 2 tspn
Fresh Cream: 2 Tbspn
Sugar: 2 tspn
Salt to taste.
Oil: 2 Tspn
Chilly Powder: 1 Tbspn
Garam masala (Kitchen King): 1 Tbspn
pinch of turmeric powder.


Heat oil in a pan. Add Finely chopped onion and cook for a while.

Add garlic paste, ginger paste and chopped green chilly, mix and cook till onion turn to translucent.

Add finely chopped tomatoes, kasuri methi and season with all spices.

Add some water and cook till all become soft. Mix it well.

Add Grated paneer and mix gently. Close the lid and cook for 2 minutes.

Add cream and mix.

Serve it hot.

Enjoy !!!

Sunday, July 9, 2017

Sweet Corn Savory Pan Cake

Sweet Corn Savory Pan Cake 

Pre-preparations: 15 Minutes
Preparations: 15 minutes.
Servings: 4


Broken wheat: 1 Cup
Gram flour: 1/4 Cup
Curd: 1/2 Cup
Crushed Sweet Corn: 1/2 Cup
Green Chilly: 2 Nos.
Garlic: 5-6 Nos.
Ginger: 1 Inch
Salt To Taste
Turmeric Powder: 1 tspn
Fenugreek Seeds: 1/2 tspn
Chopped Curry Leaves: 6-7
Chopped Coriander : 1 Tbspn 
Baking Soda: Pinch.
Water as required.
Oil to sallow fry
Sesame seeds: 1 Tbspn


In a mixing bowl, mix all dry ingredients well.

Add Curd and mix well. Prepare the batter with Dropping consistency by adding required water.

Season it with all spices. Mix well. Keep it aside for half an hour.

Add Baking Soda and mix.

On a non-stick pan apply oil. Once it's heated, add pinch of sesame seeds. 

Pour the batter ( 1 Full Spoon ). Spread it well to make it round.

Fry it till brown on both the sides.

Serve it HOT with any dip, chutney or tomato catch up.


Thursday, May 4, 2017

Home Made Cheese Sauce

Home Made Cheese Sauce

Preparation Time: 10 Minutes.


Cheddar Cheese: 200 Grams
Processed Cheese: 2 Cubes
Whole Cream Milk: 1/2 Cup
Salt Pinch
Butter: 1 Tbspn
All purpose flour: 1 Tbspn


Melt butter in a pan. Add all purpose flour to it and mix it well. Cook it for 2 minutes.

Add Milk and mix it well. Cook it till 1 boil or it becomes thick. No lumps should be there. Mix it till smooth.

Put it on a very low flame.

Add Grated Cheddar Cheese and Processed cheese into it and mix it evenly till no lumps left in that.

Take it off the flame and again mix it till smooth.

HOT Cheese Sauce is ready to be served.

Server it with any bitings ( Potato nuggets (Click here for recipe), Grilled Pitta Breads), also can be serve as a fondue with different types of grilled bread pieces.


Mexican Cheesy Potato Nuggets

Mexican Cheesy Potato Nuggets

Pre-Preparations: 15 Minutes
Preparations: 15 Minutes


Boiled Potatoes: 5 Nos. Medium in size.
Salt to taste
Oregano: 1 Tbspn
Red Chilly Flakes: 1 Tbspn
Olive Oil: 1 tspn
Fresh BreadCrums: 1/2 Cup
Dry Bread Crums: 1 Cup
Crushed black Pepper: 2 tspn
Grated Process Cheese: 2 Cubes
Corn flour: 2 Tbspn
Oil to fry


In a mixing bowl, mesh the boiled potatoes roughly.

Season it with all dry herbs, Salt and mix it well. Keep on adding fresh bread crums to it and make slight tight dough from it. Lastly add oilve oil and mix it well. Keep it aside.

Prepare small nuggets from this dough.

In a bowl, make a thin slurry of Corn Flour. Take dry bread crums (made from Toasts) in another bowl.

Heat oil in a frying pan.

Take one by one nuggets. First deep it in corn flour slurry, and then coat it with dry bread crums. 

Deep fry all the nuggets on a medium heat till golden brown. 

Serve them hot with home made cheese Sauce.

Home made Cheese Sauce (Click Here for Recipe)


Wednesday, May 3, 2017

Green Peas "Potli"

Green Peas "Potli"

Pre-preparation Time: 15 Minutes
Preparation Time: 15 Minutes
Servings: 4


Maida (All purpose Flour): 300 Grams
Fresh Green Peas: 500 Gram
Grated Potatoes: 2 Medium
Green Chilly Garlic Paste: 2 tspn.
Lemon juice : 1 tspn
Salt to Taste
Hing: pinch
Garam Masala: 1 tspn
Sugar: 1 tspn
Oil to fry.


Kneed the dough with Maida. Keep it soft like roti dough. Let it rest for a while.

Crush fresh green peas in a hand mixture or mirchi cutter.

Transfer it in a pressure cooker bowl. Grate a potato on top of that. Pressure cook it till 2 whistles. 

Heat oil in a pan. Add green chilly/garlic paste, pinch of hing and saute for a while. 

Add the cooked mixture of green peas and potato into it.

Season it with salt and garam masala. Mix it well. Cook it for 2 -3 minutes or till it become dry. No Watery portion should be left in that. Mixture should be almost dry. Let it cool upto room temperature. 

Make small balls from this mixture for filling.

By the time, From the prepared dough, roll a big sized roti and cut small pooris from it with a cookie cutter.

Put mixture ball into poori and make small potlis from them.

In a fry pan, heat oil on a medium temperature. Deep Fry all potlis till brown.

Serve it HOT with Mint Coriander chutney / catch up / or any other deep of your choice.


Sunday, April 30, 2017

PAAN Flavored APPAM Cup Cake

PAAN Flavored APPAM Cup Cake

Preparation Time: 20 Minutes
Servings: 4


Appam Batter: 1 Cup ( We used Farmz2Familiez ready to cook appam batter)
Jaggary: 1 Tbspn
Pinch of Salt
Baking Powder: 1 tspn
Baking Soda: 1/2 tspn
Fennel Seeds: 1 Tbspn
GulKand: 1 Tbspn
Grated Dry Coconut: 1 Tbspn
Betel Leave: 1 Nos.


Add some water to jaggary and let it desolve into it. 

In a mixing bowl, take appam batter, add jaggary water (batter should be in a pouring consistency and not too much watery), pinch of salt, baking powder and baking soda. Keep it aside for 5 minutes.

In a small bowl, mix Gulkand, fennel seeds, grated coconut and finely chopped betel leave. Mix it well.

Pour appam batter into silicon mold sprinkle some fennel seeds and raw gulkand on top of it.

Bake it in a pre heated oven @ 180 Degree for 10 - 12 minutes.

Prepare small ball from the gulkand mix and Top the cup cakes with it.

It can go well for HIGH tea or a quick bites.


Saturday, April 29, 2017

Medu VADA in Rajasthani Kadhi

Medu VADA in Rajasthani Kadhi

Pre preparation Time: 10 Minutes
Preparation Time: 20 Minutes
Servings: 4


Medu-Vada Batter: 1 Cup (We used Farmz2Familiez Ready to cook Urad Daal Batter)
Ginger Chilly Paste: 2 tspn
Salt to Taste
Oil to deep fry Vadas.
Curd: 1.5 Cup Thick Curd
Gram Flour: 2 Tbspn
Turmeric Powder: 1 tspn
Green Chilly: 2 Nos.
Hing: Pinch
Dry Red Chilly: 2 Nos.
Chopped Garlic: 6 -7 Nos.
Curry Leaves: 5 - 6 Nos.
Cumin Seeds: 1 tspn
Chopped Onion: 1 nos.
Water as required


In ready Made medu Vada batter, add salt to taste, ginger chilly paste and mix well.

Deep fry Vadas from that and keep it aside.

In a mixing bowl, take Curd, add gram flour and pinch of turmeric powder and beat it with beater till smooth. Add some salt to taste.

In a pan, heat a table spoon of oil, add pinch of hing, green chilly, dry red chilly and curry leaves. Let them crackle for a while. 

Add chopped onion and cook it till it becomes translucent. Add chopped garlic to it. Mix it well.

Add the Curd Mixture to it and mix it properly.

Keep on adding water as required. 

Cook it till it become somewhat thick.

Kadhi is ready to be serve.

In a serving bowl,  add Kadhi and put deep fried medu vadas into it. Garnish it with shimmered red dry chilly and some coriander leaves.

ENJOY this fusion rajasthani KADHI PAKODA with rice / chapati / naan / any indian bread.

Friday, April 28, 2017

Multi-Millet 'Thatte' Idli PIZZA

Multi-Millet 'Thatte' IDLI PIZZA

Preparation Time: 20 Minutes
Servings: 2


Multi-Millet Idli Batter: 1 Cup (We have used Farmz2Familiez ready to use batter).
Salt to Taste
Chopped Onion: 2 Tbspn
Chopped tomato: 1 Tbspn
Chopped Capsicum: 1 Tbspn
Jalapeno: 5 - 6 Nos.
Grated Cheese: 1/2 Cup
Pizza Gravy: 1/2 Cup
Oregano: 1 Tbspn
Chilly Flakes: 1 Tbspn
Olive Oil: 1 tspn


Use Dhokla Plate (Thatte Idli Plate) to prepare a large Idli from Multi-millet Idli Batter. Keep it aside. Let it cool for a while.

Spread Pizza gravy on the Idli. Top the pizza with all the toppings.

Lastly sprinkle grated cheese, oregano, chilly flakes and olive oil on top of it.

Bake it on Micro - High for 5 minutes.

IDLI Pizza is ready.

Serve it hot with any type of deep.


Thursday, April 27, 2017



Preparation Time: 20 Minutes
Servings: 4


Multi Grain IDLI Batter: 1 Cup ( We used Farmz2FamilieZ ready to use Batter).
Semolina (Sooji): 1/2 Cup
Curd: 2 Tbspn.
Water as required.
Crushed Fresh Green Peas: 1/2 Cup
Crushed Corn: 1/2 Cup
Green Chilly/Garlic Paste: 2 tspn
Salt to Taste
Dry Fenugreek seeds: 1 Tspn
Cooking Soda: Pinch of it.
Turmeric Powder: Pinch of it.
Oil to sallow fry.
sesame seeds: 2 Tbspn.


In a mixing bowl, Mix Semolina and Curd and mix it well. Keep it aside for 3-4 minutes.

Add all the veggies, chilly garlic paste, turmeric powder, salt into Multi Grain IDLI Batter. Mix it well. Add Semolina Mixture to it and mix well. Keep on adding water as required to make pouring consistency of the batter.

Heat oil on a flat pan. Sprinkle some sesame seeds.

Spread  the batter on the Pan and Cover a pan with the lead. let it cook for a while. Shallow fry it both the sides until brown.

Serve it hot with the Hung Curd or any  Deep.


Note: Multi Grain Batter Contains: Rice, Urad Dal, Pearl Millet (Bajara), Finger Millet(Raagi),Jowar,  Whole Green Gram, Black & White ChickPeas

Wednesday, April 26, 2017

IDLI Sandwich

IDLI Sandwich

Pre - preparations: 15 Minutes
Preparations: 15 Minutes
Servings: 4


Idli / Dosa Batter: 500 Grams

For Stuffing
Boiled Potato: 4 Nos.
Chopped Onion: 2 Nos.
Daalia (roasted gram): 1 Tbspn
Green Chillies: 2 Nos.
Curry Leaves: 7-8 Nos.
Mustered seeds: 1 tspn
Hing: 1 tspn
Salt to taste
Oil: 1 Tbspn.


To prepare stuffing, first heat oil into a pan, add mustered seeds and let them crackle for a while.

Add pinch of Hing, Daalia, green chillies, curry leaves to it and saute for a while.

Add chopped onion and pinch of salt. Let it be translucent and pink.

Add boiled and mashed potatoes to it and mix it well. Add Salt to taste and mix it well.

Stuffing is ready. Transfer it in a bowl and keep it aside.

Steam thick and spongy Idli in a Tatte Idli tray. Let it cool for a while.

Un-mold it and cut it in a square shape with pizza cutter or smooth edged knife.

Cut the Idli from the middle and separate two layers of it.

To assemble the sandwich, on one layer of idli spread some tomato chutney and on other layer of it, spread the stuffing evenly. Cover the stuffed layer on another layer.

Put the prepared sandwich in a electric griller / toaster, and cook it for 5 minutes. Make sure even impression is there on both the sides of the sandwich.

Cut it in triangle and serve it hot with red tomato chutney.

Enjoy !!!