30 Jun 2016


Hello everyone

Mango is called king of fruits, and proves it very well . As we can use mango either raw or ripen , either for dessert or for mains. It's use is so vast and versatile that gives us so many options to experiment in our own way. Today I made a very popular, easiest yet yummiest dessert using ripen alphanso mangoes. Shrikhand , is made in many flavors and I can say it tastes best in each and every one. But as mango season is in it's farewell time , so thought to try mango shrikhand and believe me it's much more yummier than it looks. Just heavenly flavours, so creamy without adding any cream to it. Only four ingredients and tadaaaaa , your delicious dessert is ready to go. Even my fussy eater loved it.
Step wise recipe is given below, do try and let me know how's it turned out for you.


Serves: 8-10
Time: 10 mins ( leaving hanging and chilling time)


1 kg ( 4 cups approx.)  thick fresh yogurt/curd
4 medium size mangoes , peeled and diced ( I used alphanso)
4-6 tbsp sugar ( depend on sweetness of mangoes and sourness of yogurt)
1/2 tsp cardamom powder
Sliced pistachio and cherries for garnishing ( optional)


First of all put yogurt in a muslin cloth or fine sieve , hang it for minimum 3-4 hrs to remove excess water from it.

I did overnight and kept in refrigerator to prevent yogurt from getting sour.

Now transfer this hung yogurt in a big bowl and using hand beater or wooden spatula, beat it till nice creamy . 

Take diced mangoes and sugar in blender jar, blend till nice creamy puree is formed. 

Now transfer it to yogurt bowl. Add cardamom powder and again beat to mix everything well. Your nice creamy mangolicious dessert is ready. 

Now keep it in refrigerator for atleast 1hr before serving. It tastes best when served chilled. Scoop it in individual bowls, garnish with pistachios and cherries , serve. 

It's not only treat to tummy but soothing eye treat too. No fuss easiest dessert you can prepare for your family and guests. 

* You can use any mango as per availability, but this tastes best.

* Quantity of sugar can be increased or decreased as per your taste preference.

* You can also add some saffron strands soaked in little warm milk to enhance its flavours, I skipped as it tastes heavenly without saffron too.

* you can use powdered sugar too if have in hand. 

* *Be sure to use fresh yogurt and hang it in your refrigerator if weather at your place is hot and humid.

So prepare this easy fuss free dessert and make your pals happy. This is kids friendly recipe too. You don't have to make much effort even then the result product is yummilicious treat to everyone. 

Hope you all will like this simple delicious eye treat and will definitely give it a try. Please pour your valuable comments and suggestions, below in comments box. They meant a lot.

Happy cooking.....

28 Jun 2016


Hello everyone

Till now you all might be come to know that I am a pity mother of lil fussy eater 😃. He doesn't like any veggies, But he loves to eat tikkis and kababs . So to feed him some veggies I use to make different types of kababs using different mix and match of veggies . This time tried to add some spinach to make iron rich and tempting looking kababs for him. Not only him but we all enjoyed every bite of it. Used capsicum, beans, carrots, potato and some oats to make these beauties. These are pan fried in very less oil , which makes it suitable snacks for weight watchers too. But i am so happy that my lil one loved it and relished it without fuss.
Recipe is given below, hope to make you happy with its superb taste.


Serves: 5-6
Time: 30 mins( leaving the chilling time)


1 1/2 cup very finely chopped mixed veggies ( beans , carrots, colored capsicum) , I used chopper to chop the veggies
1 cup spinach,finely chopped
3-4 medium size potatoes, boiled and mashed
2 big onions, finely chopped
3-4 green chilies, finely chopped
1/2 cup oats, slightly dry roasted
1/4 cup green coriander leaves, finely chopped( optional)
tsp ginger garlic paste
1/2 tsp black pepper powder
1/2 tsp cumin powder
1/4 tsp turmeric powder 
1/4 tsp garam masala powder
1/2-1 tsp chaat masala powder
Salt to taste


Heat some oil in a wok, add chopped onions and chilies. Let them fry till golden, now add ginger garlic paste and saute for 2 mins. 

Now add chopped mixed veggies and some salt, saute for 4-5 mins. Add all dry spice powder except chaat masala . Saute for 2-3 mins and add spinach ,cover to cook the veggies till tender. 

Add mashed potatoes and oats,again saute for 2-3 minutes. Now add  chaat masala and adjust salt. 

Finally add coriander leaves and mix well. Switch off the flame and your mixture for Kabab is ready. Let it chill in fridge for 1 hr. 

Now make desired shape of kabab from mixture . I took orange size ball of mixture and placed on a skewer as shown in pic.to make seekh kababs. If you are not comfortable in doing so then can simply make flattened disc shape .

shallow fry on a non stick tawa till nice golden on all sides. 

Your nice tender and delicious kabab is ready to be served with any chutney or sauce. I served with mint dip.

*You can use any veggies of your choice,  I used whatever was available.

*You can adjust spices as per your taste.

*You can prepare its mixture prior and keep in fridge. Just prepare kabab when have guests at home or can make it for kids tiffin . 

These are not only delicious but healthy too, as full of iron and fibers . Enjoy your day with yummy and healthy snacks. You can use these kababs as patties for your buns too.

Hope you all will love this easy cum healthy delicious recipe. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

27 Jun 2016


Hello everyone

We all start drooling over mere mention of Chinese cuisine specially if it's noodle/ spaghetti.Now a days kids to elders, everyone is fan of Chinese food. You can find stalls of Chinese noodles from roadside to five star hotels and from marriage party to buissness meet ups . From this it's  crystal clear that how deeply this cuisine entered in our hearts. So today I am also going to share one of the popular delicious noodle recipe but a healthy one, which you will definitely love. This is so easy to prepare yet super delicious , healthy and filling too as this time I used oats noodles. You can prepare it from breakfast to dinner, anytime. Recipe is given below, do try and let me know how it turned out for you.


Serves: 3-4
Time : 30 mins


300- 350 gms noodles ( spaghetti), I used Quaker Oats spaghetti 
 2 cup length wise cut carrots and long cut beans
2 cups mixed veg ( shredded cabbage, sliced colored capsicum, long cuts spring onions)
2 onions, round sliced
2 green chilies, slit
2 tsp soy sauce ( or as per taste)
2-3 tsp garlic chilli or simple chilli sauce ( or as per taste)
1/2+ tsp black pepper powder
1 tsp garlic powder ( optional)
Salt to taste


First of all boil enough water in a big vessel, add 1/2 tsp salt and 1 tsp oil to it. Now add noodles in it and boil till it is cooked. Keep checking in between, as soon as it is cooked , drain it in a sieve and wash under running tap water to wash all starch to get non sticky noodles. Keep aside for later use. You can also rub 1 tsp of oil on noodles  after washing to ensure non sticky noodles on cooking. But I skipped as if it is washed properly then will not stick at all. But be careful to not over cook your noodles otherwise it will kill all the flavours, that you will never appreciate. All the spaghetti packets have cooking time mentioned on it, so follow it blindly to get best result as different thickness of noodles take different cooking time.

Heat oil in a wok, Add sliced onions and fry till transparent. 
Now add carrots and beans, saute for 2 mins and cover the lid and further cook for 2-3 mins. Now add mix veggies and saute for 3-4 mins.

 Add garlic powder, black pepper powder , some salt and both sauces. Mix well. 

Now add boiled noodles and salt , saute for 3-5 mins. Adjust salt and sauces according to your taste. 

Switch off the flame and serve your delicious noodles hot.

*You can use any veggies as per your choice and availability. If you want to add some tomato sauce then can, I skipped as I got sufficient sweetness from sweet soy sauce. 

I kept my veggies crunchy, but if you like nicely cooked one then can cook for little longer to get your preference. But believe me crunchiness of veggies increase its taste double fold .

You can prepare these noodles either for breakfast or for lunch or dinner, it's filling and delicious too . 

So enjoy these Chinese delicacy with your pals and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

23 Jun 2016


Hello everyone

Due to summer, everyone wants to have something chilling to refresh their senses in this scorching heat. What if it is healthy too along with chilling and yummy. Today I am having a very easy but nutritious and healthy smoothie recipe for smoothie lovers. It is full of nutrients from dryfruits and dates and fiber from oats. It is not only soothing but also filling too. You can serve it either in breakfast time or as after school evening refreshment. It will provide necessary energy to go long way during day time and satisfy your little hunger during evening. For people observing Ramadan fast, it is quick and full of energy, suhoor or iftaar drink. You can try this without hesitation, only if you have any allergies to particular dryfruit, then avoid adding it.
Recipe is given below, do try and let me know your feedback😊


Serves: 3-4
Time: 5 mins ( leaving soaking time)


3 1/2 cup chilled milk ( toned or full fat, as per your like)
10-12 almonds
5-6 dates, deseeded
4-5 walnuts
15-20 raisins
1-2 tbsp oats ( use as per thickness of smoothie, you like)
1 medium size fruit ( Apple/ pear/ banana/ mango etc , any non citrus fruit) , peeled and chopped roughly ( optional)
1 tbsp sugar or honey( adjust as per your taste)
Sliced pistachio and rose petals to garnish


First of all soak all dryfruits and oats in 1/2 cup milk or water. Keep it in fridge overnight , if want to make smoothie early morning or soak for atleast 2-3 hrs on your countertop . 

Now put it in blender along with soaked water/milk. Add chopped fruits, sugar/honey and little milk , if needed. Churn to get nice smooth paste. 

Now add remaining milk to it and again churn till frothy, 1-2 mins. Pour in individual glasses and garnish with pistachio and rose petals. Serve chilled . 

This is so creamy and nutty healthy smoothie that no one can resist. Even your kids will too love to relish on it. 

* You can increase or decrease quantity of ingredients as per your taste preference.

* You can make it without fruit too.

*If you forgot to soak your dryfruits then not to worry at all. Blend it all together then let it rest for 5-10 minutes in jar itself and then churn again to get nice smooth creamy paste. Rest procedure is as given above.

**You can keep it in refrigerator for 1-2 days but not more than that. But try to consume same day .

**If you wish to use any citrus fruit like kiwi, orange , grapes etc then avoid using milk. Use water instead.

Do try this healthy cum delicious chilled drink and beat the heat , maintaining your health. Hope you all will like to try this delicious tempting drink recipe and do let me know how's it turned out for you. Your precious comments and suggestions, meant a lot.

Happy cooking....

20 Jun 2016


Hello everyone

Yesterday I bought some blueberries on my daughter's demand. Though this fruit is not so often bought at my home so thought to use it in some different way too, instead of eating as it is only. Then thought why not to make its cheesecake to celebrate Father's Day , instead of making my regular cake.
But also tried to give some healthy innovative touch to its base by using oats and dates for it. My lil fussy eater too loved its creamy rich texture and relished it without much nakhrey. 
Stepwise recipe is given below, do try and don't forget to share your experience with me.



2 lt milk 
2 tbsp lemon juice or vinegar 
1/2 cup fresh strawberry blueberries 
1 can condensed milk ( 400 ml)
8 gm agar agar( China grass)
1 cup water
1 1/2 cup oats
1/2 cup deseeded soft dates 
Some blueberries for garnishing


First of all boil milk, then add lemon juice or vinegar , little by little till it get cuddle. Then strain it in a muslin or any fine cotton cloth. Wash it under tap water to remove sourness of vinegar or lemon from cheese. Then squeeze it well and hang some where for at least 1 hr to drain excess water in it. Now your cheese is ready to use.

Meanwhile dry roast oats till little golden , take care not to burn it. Let it cool.
Now take oats and dates in mixer jar and churn to get nice crumbly dough. You can also add some butter or ghee in it, if you like ( I skipped).

Now spread it in a greased pan lined with parchment paper or use springform baking pan of your choice. Press with a spatula to get firm and even thickness base.

*You can also use biscuit base instead of oats one. Just take 20-25 plain biscuits and make its powder, add butter or ghee to it. Make crumbly dough and make base as told earlier.

Now keep it in fridge for 30 mins or in freezer for 10 minutes.

Soak agar agar strips in water for at least 20 mins. Then take 1 cup of water in a pan, add soaked agar agar discarding soaked water and boil. After boiling, lower the flame and let it simmer till agar agar get completely dissolved in water. 

Now take cheese, condensed milk and blueberries in a blender jar and churn to get nice smooth silky thick paste.

Now in cheese bluueberry mixture add agar agar liquid. Mix well and pour it on prepared base evenly. Tap the pan to remove any air bubble formed . 

 Keep the pan in freezer for 30 mins or keep in fridge for atleast 3-4 hr.  For demolding , run a clean knife along its sides so that it leave the edges of pan then carefully lift it and place on a plate. Decorate it with blueberries and Cut in desired shape and serve chilled. 

I made some heart shaped cheese cakes from same mixture in chocolate mold to decorate my cake, you can also make or skip .

**Be careful with agar agar, as it can set at room temp too. So don't keep it for long after cooking other wise it will set itself. Always dissolve it when everything is ready.

This is so creamy and scrumptious desserts that can make you star of any party you are hosting. Just try once you will never regret. 

Hope you all will definitely give it a try and pour your queries, comments and suggestions ,they meant a lot to me.

Happy cooking....

16 Jun 2016


Hello everyone

Every mom have tension of what to give in her kids tiffin so that they will finish without nakhre. And the problem worsen when your kid is a fussy eater like mine. My daughter used to finish her tiffin most of the time but my lil one always have excuses for leaving his snacks. So I always have to try new things for him, which can attract him to eat. Today when I asked my kids what they want to carry in their lunch box then my daughter said dhokla , as she is die hard fan of khamans. But the problem is these bean khamans get soggy till they eat. So tried to make some different version of it . As I had rice flour in hand  so tried instant khatta dhokla. As it resemble much to idlis , so my lil fussy one also gave green signal for this one. This dish is not unknown to maximum of you but still sharing mine version to help those moms, who are looking for interesting , healthy and quick tiffin ideas for their fussy eaters.
Recipe is given below , hope you all will try it.


Serves: 4-5
Time: 40 mins( leaving resting time)


1 cup semolina ( rawa or sooji)
1 cup rice flour
1 cup yogurt ( curd)
Water as per need
1/4 tsp salt ( as per taste)
1 green chili, finely chopped ( optional)
1/2 tsp ginger garlic paste
1/2 tsp citric acid or lemon salt
Baking soda or eno

For tempering:

2 tsp oil
1/4 tsp asafetida ( heeng)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp sesame seeds
2-3 spring fresh curry leaves
2-3 green chilies, slitted


First of all mix semolina, rice flour ,yogurt, salt and required water to make a lump less idli like batter. Let it rest for 1 hr or overnight at any cool place , if planning to prepare early morning.

* But never keep in refrigerator other wise semolina will not absorb liquid.

* for quick result use hot water to make batter and let it sit for 1/2 an hour.

If after soaking,you find your batter thicker than regular idli batter then add little water at a time and correct the consistency. Now add ginger garlic paste and chilies. Mix well, your batter is ready to be used. 

Make your steamer ready by heating 1 cup of water in a wide vessel with stand in base. You vessel should be wide enough to hold your mold easily.

Now separate required batter in another bowl, which can be used to fill your mold at a time. Now add two to three pinches of baking soda or 3/4 spoon eno powder and 1/4 tsp citric acid to separated batter. Give a quick stir you will see nice frothy batter , don't over mix the batter otherwise all the air bubbles formed ,will vanish and result in hard dhokla.

Now fill the mold immediately with required batter and either steam as regular for 15-20 minutes by putting your mold in steamer with lids closed or microwave for 5-6 minutes, depend on size of mold and microwave power.

Check for doneness by inserting a knife or skewer in middle of dhokla, if it comes out clean then done, other wise cook for some more minutes.

I used my heart shaped cake mold to steam these. So did in two batches. Make sure to grease your mold generously and fill your mold only half. As it will rise on steaming.

 Let it rest for 2-3 minutes then demold. Now cut desired shapes with knife. Similarly make the other batches too.

Now heat oil in tempering pan, add asafetida,cumin seeds and mustard seeds. Let them crackle then add curry leaves and chilies. Let curry leaves become crisp. Now switch off the flame and add sesame seeds, stir quickly and pour all over the dhokla evenly.

Now your hot tempting dhokla is ready to serve with tomato coriander chutney or any sauce of your choice.

*  You can add any veggies too, of your choice.

* After adding soda or eno , use the batter immediately. That's why add soda or eno in batches of batter, when needed.

* For more soft dhokla , use eno instead of baking soda. But baking soda also works well.

* Instead of citric acid you can also use lemon juice, but citric acid gives more fluffier result .

* If you are making dhokla in microwave then keep a bowl with some water along with the microwave safe mold, to get nice moist dhokla.

* Use nice sour yogurt for khatta dhokla or add some lemon juice to get sourness of your choice.

* While using microwave, keep an eye on it as over doing may result in dry and hard dhokla.

If you don't have silicon mold just use your regular mold and prepare these healthy and delicious tiffin snacks for your kids. 

Hope you all will like this easy , quick and kids friendly recipe and will definitely give it a try. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking...


Hello everyone

When we order in any vegetarian restaurant then hyderabadi mirch ka Salan is one of the most popular and most ordered side dish. The same case is with me too. I love the nutty and slight tangy flavour in its gravy. So why always depend on restaurants or hotels to relish on your favorite dish. Let's give it a try at home too. This is even more hygienic and yummier than those. Though it is made in two ways, one with stuffed fry chillies and another without stuffing. Today I am having the recipe of another way i.e. Without stuffing. But believe me in both ways you will bound to lick your fingers. It's so delicious and with minimal spices yet extremely flavourful dish. Soon will come up with stuffed version too. Till then enjoy this one.
Step wise recipe is given below, do try and let me know your experience.


Serves: 3-4
Time: 30 mins


4 fry chilies ( long and thick chilies without hotness), cut in half ( if too long)
2 medium size onions, finely chopped 
2-3 green chilies, finely chopped 
1 tsp ginger garlic paste
1/2 tsp mustard seeds
1/4 tsp asafetida ( heeng)
2-3 springs of fresh curry leaves
1/2 tsp turmeric powder 
2 tsp Kashmiri red chili powder 
1 tbsp tamarind paste
Salt to taste

For paste:

1/4 cup roasted peanuts 
1/4 cup freshly grated coconut
2 tbsp roasted sesame seeds
2 tsp coriander seeds
1/2 tsp cumin seeds
3-4 dry red chilies 


First of all dry roast coriander seeds then cumin seeds and red chilies till aromatic. Remove in a plate to cool. Now dry roast coconut till it slightly change the colour. Let it cool. Now take all the ingredients under for paste section in a grinder jar and using little water, make a smooth paste. Keep it for later use.

I used peanuts with skin if you want then can deskin it then use.

Now take some oil in a wok and add fry chilies in it. Shallow fry at medium flame , flipping in between. Cover with lid to ensure even cooking of chilies. When they become soft and having nice golden spots on it, remove on a plate and keep for later use.

Now in the same wok add some more oil, if needed, add asafetida and mustard seeds. Let it crackle then add curry leaves. Saute for a min and add chopped onions and green chilies. Saute till little golden , add ginger garlic paste and saute for 2 mins.

 Now add turmeric powder and Kashmiri red chili powder. Saute for a min then add tamarind pulp. Mix well and add prepared paste. Saute for 3-4 minutes .

 Now add required water as per your preference of gravy consistency. Add salt and let it boil. Now add fried chilies and let it simmer for 5-6 minutes. So that chilies absorb all the flavours.

Now switch of the flame. Garnish with roasted sesame seeds and grated coconut. Serve hot with roti / naan/ paratha/ poori or even with plain rice. 

It tastes heavenly with all of these accompaniments, just try whatever combo you like. 

I kept my gravy of medium consistency but if you want too thick gravy then increase ingredient's quantity in making paste.

* You can adjust tanginess in gravy according to your taste preference by increasing or decreasing tamarind pulp quantity.

Do try this easy yet super delicious nutty flavored side dish and drop down your precious comments and suggestions, they meant a lot.

Happy cooking....