Tuesday, 23 December 2014

Lauki ka halwa

Lauki ka halwa is an Indian dessert made from bottle gourd. Lauki is also known as kaddu, and this dessert is a must try.

I generally fall short of ideas with bottle gourd. Either add it to dal or make curry. So this time I wanted to try halwa just like carrot/ beetroot halwa. It tasted so good, from now whenever I visit the market I am going to buy a large bottle gourd so that I can use some part of it to make this dessert.

This hot halwa is surely a winner in the cold winters. :)


Bottle gourd, peeled and grated: 250 grams
Ghee: 3 tbsp
Cashew nuts: 3 tbsp
Raisins: 3 tbsp
Milk: 1 cup
Cardamom powder: 1/2 tsp
Saffron strands: 5-6

  1. Heat ghee in a pan, fry cashew nuts and raisins. Put them aside.
  2. Now add grated bottle gourd and fry for 5 minutes on low flame. 
  3. Add milk, sugar, saffron milk and cardamom powder. 
  4. When the halwa is cooked and ghee starts leaving the sides of the pan switch off the flame.
  5. Add fried cashews and raisins.
  6. Serve hot.
Linking this recipe to Tanya

Saturday, 6 December 2014


Shrikhand is an Indian dessert which is loved even by non yogurt lovers. Plain yogurt is transformed into a delicacy by just adding 3-4 ingredients. It belongs to Gujarati and Maharastrian cuisine. Very simple to make but requires little time to refrigerate.


Yogurt: 1 cup
Sugar: 1 cup
Cardamom powder: 1 tsp
Saffron color: 1 tsp
Dry fruits for garnishing

  1. Hang the curd in a muslin cloth for 1 hour till all the water is drained. 
  2. Take the hung curd into a bowl and mix sugar. 
  3. Refrigerate for an hour and filter it again. If there are any left over yogurt pieces they will be separated. 
  4. Now add cardamom powder, saffron color.
  5. Keep it refrigerated so that the curd doesn't go sour.
  6. Garnish with dry fruits and serve. 
Linking this recipe to Tanya

Friday, 31 October 2014

Ash gourd halwa

Preparation time: 1 hour
Cooking time: 1 hour

I am back after a long time, almost 4 months. I hope you people are still with me and have not forgotten me. To make up for the lost time, I am presenting a sweet which is not made very regularly but which is equally delicious, White pumpkin halwa or Ashgourd halwa.
                Ash gourd is also known to have medicinal properties. It is suitable for diabetic people. Helps in reducing common cold, cough, sinusitis. It has cooling property which provides relief from acidity. So guys, head to the market and buy one.
               I would also like to tell, please make sure you have help available at home before starting off to make the halwa. Because grating the pumpkin is strenuous. Also frying the grated part till all the moisture is gone and it turns golden brown requires lot of effort.


Ash gourd, grated: 2 cups
Clarified butter/ Ghee: 1/2 cup
Cashews: 2 tbsp
Raisins: 2 tbsp
Cardamom pods, powdered: 3
Sugar: 1 1/4 cup
Poppy seeds: 1 tbsp


  1. Cut the pumpkin and remove its seeds. Grate and squeeze out the water. Save the water, do not throw it away.
  2. In a kadai, add some ghee and fry cashews, raisins and put aside. 
  3. Add little ghee if required and fry the grated pumpkin till it turns golden brown on low flame. Keep stirring it else it can get burnt.
  4. Now add the saved water, sugar and cardamom powder. 
  5. Cook on low heat till all the water evaporates and pumpkin mixture is dry.
  6. When the mixture turns golden brown add the fried cashews, raisins and poppy seeds.
  7. Remove from flame and turn off the heat. 
  • Tastes good when it is at room temperature, rather than very cold or hot.
  • Can be refrigerated up to a month.

Friday, 23 May 2014

Mango milkshake

Milk and fruits are friends forever!! And when the fruit is Mango, the combination will never go wrong. Your kids are going to drink the whole glass of this milkshake in one gulp. I have used Dasheri mangoes, don't limit yourself, use mangoes of your choice. 

Prep time: 10 minutes
Servings: 4 glasses


Mangoes: 3
Milk: 1/2 cup
Sugar( optional): 1 tbsp
Tooty fruity( optional): 2 tsp
Ice cubes

  1. Add the puree of mangoes in a blender.
  2. Add milk, ice cubes and turn the blender on till you get a smooth texture. 
  3. Taste the sweetness and add sugar if required. 
  4. Pour in a serving glass and garnish with tooty fruity. 
  • Do not add ice cubes if you are using a blender which has glass jar. There is a risk of glass jar cracking. You can add ice cubes directly into the serving glass. 
  • You can use honey instead of sugar. 
  • Add some vanilla ice cream for a more rich taste. 

Friday, 16 May 2014

Cabbage Tomato curry

My husband is a very big fan of this curry. It is made on a regular basis at my home. I learnt this from my mom, but I love it when my mom makes it. It goes well with roti and rice.

Preparation time: 10  mins
Cooking time: 20 mins
Servings: 4


Cabbage, finely chopped: 1 medium size
Oil: 2 tbsp
Onions, chopped: 2 medium size
Green chilies, slit lengthwise: 2
Tomatoes, chopped: 4 medium size
Turmeric powder: 1 tsp
Red chili powder: 1.5 tbsp( suit your spice level)
Salt to taste
Sabji masala( optional): 1 tsp
Coriander leaves, chopped: a small bunch

  1. Heat oil in a pressure cooker. Add onions and green chilies. Saute till onions turn golden brown.
  2. Add cabbage and tomatoes, let it cook for 5 minutes.
  3. Add turmeric powder, red chili powder, salt, sabji masala and mix well.
  4. Add half glass water and close the lid. 
  5. Cook for 4 whistles. When all the pressure is gone, open the lid. If there is any water, cook till all the water is absorbed. 
  6. Garnish with coriander leaves.

Saturday, 10 May 2014

How to make Dhaniya powder

There is adulteration in almost all products you get from outside these days. I try my best to make all spices at home. One of them is coriander powder. You might be thinking where is the time these days. But all you require is just a maximum of half an hour in your busy schedule. Biggest advantage is, 'Good health guaranteed!'

Prep time: 20 minutes
Servings: 1 medium sized bottle


Coriander seeds/ Dhaniya, roasted: 250 gms

  1. Dry roast the dhaniya till they change colour or turn crisp. Let it cool down.
  2. In a blender, grind them to make a smooth powder.
  3. Store the fresh, aromatic dhaniya powder in a air-tight container. 
  • Before you roast the coriander seeds, check for stones in it. If there are any stones, get rid of them. 
  • For all homemade spices, buy good quality ones from the market.
  • Stays fresh for a couple of months.

Friday, 9 May 2014

Eggless cake

 I have always made cake with eggs. Never thought I will make a cake without eggs one day. My nephew was asking me for a cake from a couple of days. And today when I sat down to make one, I found no eggs in my fridge. Went through some recipes online, few of them had condensed milk instead of eggs and few had yogurt. I have settled for yogurt today.
               As I have said earlier, I make cakes in cake oven. This time also same process. People who are used to making it in pressure cooker can follow the same recipe.

Preparation time: 10 minutes
Cooking time: 30 minutes
Makes 1 cake


Sugar, powdered: 1 cup
All purpose flour(Maida): 1 and 1/4 cup
Mixed fruit essence: 1/2 tsp
Baking powder: 1 tsp
Yogurt: 1 cup
Vegetable oil: 1/4 cup
Tooty fruity: 1 tbsp(optional)

  1. Sieve maida and baking powder together.
  2. In a bowl mix maida, yogurt, powdered sugar, vegetable oil, mixed fruit essence, tooty fruity and baking powder till the mixture becomes smooth. 
  3. Grease the cake oven with some butter and dust it with some maida. Pour the cake mix to the cake oven. 
  4. Heat the sand plate on the gas stove and place the cake oven on the sand plate.
  5. Cook on low flame for 30 mins.
  6. Allow it to cool for 10 mins and remove the cake without breaking it. 
  • You can use vanilla essence instead of mixed fruit essence.
  • Switch off the flame and remove from gas the cake oven ten minutes before the cake is done. Heat within the cake oven is sufficient,else the cake gets over cooked. 
  • Refer to Cooking with a cake oven  for a better idea of the oven I used.
Linking this recipe to Rafeeda

Tuesday, 22 April 2014

Dal fry

The last time I was in Delhi(some couple of years ago), the cook at the guest house made us tasty North Indian dishes, which I am a fan of. The last day of our trip, since we were packing our bags, wanted to have something light during the journey, and the cook made Dal fry. I simply loved its taste and still remember it. But surprisingly I never made it, although it's no rocket science. Today I made this for my kid and even clicked it. Simple and easy to make!!


Split green gram skinless( dhuli moong dal): 3/4 cup
Red lentils( masoor dal): 1/4 cup
Turmeric powder: 1/4 tsp
Red chili powder: 1 tbsp
Green chilies, slit: 2
Ginger garlic paste: 1/4 tsp
Salt to taste
Ghee: 1 tbsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Onions, chopped: 2 medium
Tomatoes, chopped: 2 medium


  1. Wash the dals together and add turmeric powder, red chili powder, green chilies, ginger garlic paste, 2.5 cups of water and cook in a pressure cooker for 4 whistles.
  2. When the pressure is gone, remove the lid and do not mash it. 
  3. Heat clarified butter(ghee) in a kadai. Add cumin seeds, mustard seeds.
  4. When they splutter add onions and fry till translucent. 
  5. Add tomatoes, salt, cooked dal and sufficient water to bring to your desired consistency and cook on low flame for 5 minutes.
  6. Garnish with coriander and serve with roti. 
  • Do not mash the dal after cooking it. You would love to feel the soft pieces of dal when you eat it. 
Linking this to PrachiGayatri's cookspot

Saturday, 12 April 2014

How to make Dosa batter

        When I first sat down to write this, my husband's reaction was, "Who wants that?" But I know almost all of us must know the right amounts of urad dal and rice for a perfect, soft and yet crispy dosas. In the initial days of my marriage whenever I planned to make Idli or Dosa I used to call up my Mom for asking, how much rice to be added for 1 cup of urad dal? It took me sometime for that to sit in my head. Once you get the knack of it, its very easy. You can make the dosa batter in bulk and refrigerate it for 3-4 days. After that it starts getting sour.
        These days you get ready made dosa and idli batters in all supermarkets. Working people too who do not have time to grind all these can happily relish the dosas.

Prep time: 8 hours
Cooking time: 10 minutes


Black gram, skinless: 1 cup
Rice: 2 cups
Cooked rice: 3 tbsp
Fenugreek seeds/ Methi dana: 1 tbsp
Bengal gram/ Chana dal: 1 tbsp
Salt to taste
Oil for drizzling


  1. Soak black gram in water overnight. Wash the rice and soak it separately. Soak fenugreek seeds and chana dal along with rice.
  2. Drain and mix them.
  3. Grind it to a fine paste by adding water and cooked rice in a blender or wet grinder.
  4. Transfer it to a bowl, cover it with a lid and let it ferment for a whole night or 10 hours. 
  5. Add salt before making dosas.
How to make dosas:
  1. Heat a nonstick pan or tawa. Sprinkle some water with your fingers so that the tawa is at right temperature.
  2. Take a ladle full of dosa batter, drop it on the tawa and spread it in a circle.
  3. Drizzle some oil around the dosa, when the dosa is ready the edges will start leaving the tawa. Transfer it to a plate. If you want your dosa to be a little crispy  flip the dosa and cook it on the other side for some 10 secs, i.e. cook on both sides. 

  4. Serve with chutney or sambar. 
  • Soak the black gram and rice for a minimum of 4 hours.

Monday, 7 April 2014

Badam ka harira/ Badam milk

Badam ka harira is made mostly during Ramzan in my house. After a whole day of fasting, a glassful of this badam milk re-energises you. During hot summers, you can make this for your kids and also for yourself. You can have it warm or cold. I love cold badam milk. I make this and refrigerate for at least 1 hour.  If you don't have that much time, all you have to do is add a cube of ice into your glass. This is also good for pregnant and lactating mothers.

Prep time: 10 minutes
Cooking time: 10 minutes
Servings: 4


Almonds/ Badam, soaked and peeled: 10
Wheat flour: 1 tbsp
Rice: 1 tbsp
Poppy seeds: 1 tsp
Milk: 250 ml
Cardamom powder: 1/2 tsp
Sugar: 4 tbsp
Ghee: 1 tsp
Watermelon seeds: 1 tsp


  1. Soak almonds, rice for 4-5 hrs.
  2. In a blender, make a paste of almonds, rice, poppy seeds by adding milk/ water. 
  3. Transfer the paste to a bowl and add wheat flour. Mix well so that there are no lumps.
  4. Fry watermelon seeds in ghee till they turn golden brown and keep aside. 
  5. Boil milk in a deep bottomed vessel and add cardamom powder. 
  6. Lower the flame and add the almond paste. Stir continuously to prevent lumps. 
  7. Milk becomes little thick, add sugar and cook for a minute.
  8. Garnish with watermelon seeds and serve hot/ cold. 
  • Garnish with dry fruits of your choice. 
  • You can use honey instead of sugar. 
Linking this to PrachiGayatri's cookspotBuelah Arun

Friday, 4 April 2014

Dum ka Murgh/ Dum Chicken

            Hyderabadi cuisine, I bet, no one can ever say 'No' to it. It is an amalgamation of Mughlai, Arabic and the native Telugu cuisines. The one thing that stands out is the skilled use of spices. The aroma of the dishes makes you gorge on the dishes guilt free. Today I am going to write down the recipe of Dum Chicken, one of the many hyderabadi varieties.

            Dum Chicken tastes best with Rumaali Roti. It can also be had with Biryani.

Prep time: 2 hours 30 minutes(including marination)
Cooking time: 30 minutes

Ingredients for masala paste:

Tomatoes: 3 medium size
Green chilies: 6(suit your spice level)
Peppercorns: 5-6
Almonds: 7-8
Cashews: 7-8

Ingredients for marination:

Chicken, bone/ boneless: 1 kg
Fried and powdered onions: 3 medium size
Ginger garlic paste: 1 tbsp
Turmeric powder: 1/2 tsp
Red chili powder: 2 tbsp
Salt to taste
Garam masala: 1 tsp
Yogurt: 100 grams
Saffron: 5-6 strands
Coriander powder: 1 tsp
Masala paste
Oil: 1+1( frying onions + Cooking)
Coriander leaves, chopped: 1 bunch


  1. Heat oil in a frying pan, add sliced onions. Saute till they are dark brown in colour and remove them from oil. Let it cool. Once it cools down, powder the fried onions with your hand. 
  2. In a blender, first blend almonds, cashews and peppercorns together. Add tomatoes, green chilies and blend again to make a paste.
  3. Wash the chicken in a bowl and drain the water. Add ginger garlic paste, garam masala powder, turmeric, red chili powder, salt, coriander powder, yogurt, saffron, fried onion powder and the masala paste.
  4. Marinate for at least 2 hours in refrigerator.
  5. Heat oil in a flat vessel and add the marinated chicken. Add half glass of water and cook on low flame. Stir often so that the masala does not get burnt.
  6. Turn off the flame when the oil starts leaving the vessel.
  7. Garnish with coriander leaves and serve.
  • Instead of mashing fried onions with your hands, you can blend them in a blender. 
  • You can use red colour if you do not have saffron. 
Linking this recipe to Fullscoops , Tanya

Thursday, 3 April 2014

Broad beans and Cauliflower curry

Like many out there, I am also a bean hater. When I made this curry for the first time, I was skeptical how it would turn. Its simple and flavorful. Cauliflower brings in the required flavour. So now I can never say, 'I hate beans'.


Broad beans, chopped 1" pieces: 1 cup
Cauliflower, florets: 1 cup
Tomatoes, chopped: 1 medium size
Onions, chopped: 2 medium size
Green chilies, slit:  2
Ginger garlic paste: 1/2 tsp
Turmeric powder: 1/2 tsp
Red chili powder: 1 tbsp(suit your spice level)
Salt to taste
Oil: 1 tbsp
Coriander leaves, chopped: 2 tbsp


  1. Heat oil in a kadai, add onions and green chilies.
  2. Add ginger garlic paste when the onions turn golden brown and saute for a minute.
  3. Add the broad beans, cauliflower and tomatoes and let them sit for 5 minutes on a low flame.
  4. Add turmeric powder, red chili powder, salt and mix well.
  5. Add half glass water and cook on low flame till the vegetables become soft or till they are cooked. 
  6. Garnish with coriander leaves and serve with rice. 


  • You can even pressure cook it to save time. Cook for 4 whistles.
Linking this to Prachi AgarwalGayatri's cookspotRafeeda

Tuesday, 25 March 2014

Capsicum masala

I never liked Capsicum when I was in college. So my Mom found out a way for me to like this curry. She made the curry in the same way Bagara Baingan is made. It was a instant hit at home and also among my friends. Whenever I took this curry to college, I never got a single bite of it, it was shared among my friends. After marriage I made this curry for my husband and he too liked it. It goes well with rice, jeera rice, veg pulao and chapatis. And not to forget the benefits of Capsicum, it contains Vit A which is good for eyes. It is also good for hair, helps in maintaining thicker and fuller hair. Do you need more reasons to like Capsicum?

Prep time: 15 mins
Cooking time: 20 mins
Servings: 4~5


Capsicum: 4 medium size
Green chilies, slit lengthwise: 2
Oil: 2 tbsp
Tamarind, soak in half glass water for 30 minutes: 1 lemon size ball
Curry leaves: 2 sprigs

For paste:

Peanuts, dry roasted: 1 tbsp
Sesame seeds, dry roasted: 1 tbsp
Onions, chopped and shallow fried: 3 medium size
Turmeric powder: 1/2 tsp
Salt to taste
Red chili powder: 2 tbsp(suit your spice level)
Coriander powder: 1 tsp
Desiccated coconut powder: 1 tsp
Ginger garlic paste: 1 tsp
Garam masala: 1 tsp

  1. In a blender, blend all the ingredients mentioned above for the paste.
  2. Shallow fry capsicum and keep aside. 
  3. Heat oil in a kadai, add curry leaves and the masala paste made. Saute on low flame till the raw smell of onions goes.
  4. Add capsicum, tamarind juice and half glass water. Cook till the oil leaves the kadai and capsicum becomes soft.
  5. Garnish with coriander leaves and serve hot with rice/chapatis.   
Ongoing Event 


Saturday, 22 March 2014

Drumstick Tomato curry

This curry is made on a regular basis in Andhra. It has a mild flavour of tomatoes and sweetness of drumsticks. Result is just yummy. 
Tomatoes make your skin look great, build strong bones, help in fighting cancer. Drumstick is a great blood purifier, eases sore throat. So what are you waiting for? Rush to the kitchen and make the curry!!!


Onions, chopped: 2 medium size
Green chilies, slit lengthwise:  2
Tomatoes: 5 medium size
Drumsticks, cut into 2" pieces: 2
Turmeric powder: 1/2 tsp
Red chili powder: 2 tbsp(suit your spice level)
Salt to taste
Tamarind: small lemon sized ball
Cumin seeds, Coriander seeds, roasted and powdered: 1 tsp
Coriander leaves, chopped: 2 tbsp
Curry leaves: 2 sprigs
Oil: 1 tbsp


  1. Soak tamarind in little water and keep aside.
  2. Heat oil in a pressure cooker and add onions, green chilies, curry leaves. Saute till the onions turn golden brown.
  3. Add tomatoes and drumsticks.
  4. Add turmeric powder, red chili powder, salt, cumin coriander seeds powder and tamarind juice.
  5. Add 1/2 glass water and close the lid. Cook until the cooker releases 4 whistles and when all the pressure is gone, open the lid and add a teaspoonful of sugar.
  6. Garnish with coriander leaves and serve with rice.

Wednesday, 19 March 2014

Tomato chutney

I learnt this chutney from my aunt, and whenever there are tomatoes in my house in abundance, I prepare this. My husband also likes this chutney very much. Very simple and easy, not many ingredients, not much effort required to make this. It goes well with rice, idli and dosas. 

Prep time: 10 mins
Cooking time: 20 mins


Tomatoes: 250 gms
Oil: 3 tbsp
Garlic cloves: 10
Dry red chillies: 3, cut into halves
Curry leaves: 3 sprigs
Turmeric powder: 1/2 tsp
Salt to taste
Red chili powder: 2 tbsp(suit your spice level)


  1. Cut the tomatoes lengthwise and keep aside. Add curry leaves and red chillies to the tomatoes.
  2. Heat oil in a kadai and fry the garlic cloves till they turn golden brown.
  3. Add the tomatoes, curry leaves and red chillies at a time.
  4. Add turmeric powder, salt and red chili powder.
  5. Cook on low flame till the oil starts leaving the kadai.
  6. Serve with hot steamed rice.
  • Keep stirring the tomatoes every 5 minutes so that it doesn't get burnt. 

Tuesday, 18 March 2014

Chocolate rice pudding/ Chawal kheer

My daughter's pongal holidays have started and she is so happy. Wanted to make some dessert for her. She doesn't like the traditional kheer but just like all other kids she is a great lover of chocolates. Browsed through few food blogs and found this chocolate kheer, a combination of regular rice pudding and chocolate. Tried it for the first time and it came out so yummy, I am loving it!!


Rice: 1/4 cup
Sugar: 1/4 cup
Cardamom powder: 2 tsp
Milk: 4 cups
Water: 2 cups
Cashew paste: 2 tbsp
Sliced Almonds: 10
Sweetened Condensed Milk: 2 tbsp
Dairy Milk Chocolate: 38 grams
Clarified butter(Ghee): 1 tbsp


  1. Wash and soak rice overnight.
  2. Heat clarified butter/ghee in a deep bottomed vessel and fry the almonds till golden brown. Transfer them to a plate.
  3. Add some ghee if required and fry the rice for 1 minute. 
  4. Add milk, cardamom powder and let the rice cook in milk. Allow the rice to overcook.
  5. When the rice is completely cooked add sugar, milkmaid and cashew paste. 
  6. Remove from flame when the mixture turns little thick. Garnish with fried almonds and rice kheer is ready.
  7. Serve hot or refrigerate it. Tastes good both hot and cold.
For chocolate kheer:
  1. Add the pieces of chocolate to a bowl and put the bowl in hot water.
  2. Chocolate starts to melt, now add this melted chocolate to rice kheer and mix well. 
  3. Garnish with grated chocolate and Chocolate kheer is ready. 


  • You can add jaggery instead of sugar. It is good for kids as it is a rich source of iron and helps in treating throat and lung infections. 
Sent this recipe to Gayatri's cook spot