Mango Raita









Mango raita is a  sweet raita made with fresh and sweet  mangoes and spiced with roasted cumin powder and  black pepper . One of my friend told me the recipe… and as we all love mangoes, i tried it………… It was good. i liked it……………..


  • chilled yogurt   2 cup
  • fresh  sweet  mangoes  1 cup finelly chopped
  • cumin powder  1 tsp
  • red chili powder/ black pepper  a pinch
  • a pinch of black salt or rock salt
  • sugar as required
  • a few coriander or mint leaves


  • Whisk the yogurt till smooth.
  • Season with the spice powders, salt and and sugar.
  • Stir till sugar is dissolved. Add the mangoes.
  • Stir and pour the raita in serving bowls and garnish with the  mango and coriander or mint leaves.
  • Serve chilled.

Kesar Phirni

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  • Basmati rice  1/2 cup
  • Milk  1 litre
  • sugar   1/2 cup
  • saffron    1/4 tsp
  • Cardamom powder  1/4 tsp
  • 8 Almonds
  • 8 Pistachio


  •  Soak basmati rice in sufficient water for 2 to 3 hours. Soak almonds and pistachio separately.
  •  Drain water from the rice. Grind the soaked rice and make paste (I kept it little grainy). Use little water while grinding.
  •  Mix rice paste and milk together. Boil into heavy bottom pan on medium heat. Keep stirring as rice grains tend to stick at the bottom of the pan. Stir for approx 7-8 minutes.
  • Once rice gets cooked, it won’t stick at the bottom. At this moment add sugar and saffron. Stir occasionally. Let the phirni cook over low heat for 5 to 8 minutes.
  • Phirni will become thick like idli batter. At that time, turn off the heat. If you feel that firni is too thick while cooking, then add some milk and simmer for few minutes to adjust the consistency.
  • Phirni becomes more thick after refrigerating. Hence, the consistency shouldn’t be too thick when you cook Phirni.
  •  Add cardamom powder and mix. Peel the almonds and pistachios. Make thin slices.
  • Pour phirni into small clay-pots or serving bowls. Garnish with almonds and pistachios.
  • Keep in the refrigerator for atleast 2 hours. Serve chilled.

Teekhi Lahsun Chutney






A pungent chutney of garlic, spiced up with chilli powder and pepped up with lemon juice. Lehsun ki Chutney combines wonderfully with plain and simple dishes like Bajra Rotla. It can also be used  with sandwiches, bread, and other savoury snacks. This chutney stays fresh for upto 2 weeks when refrigerated in an air-tight container.

  • Garlic (lehsun) cloves 1 cup
  • Chilli powder 1 tsp
  • lemon juice 1/2 tbsp
  • salt to taste


  • Combine all the ingredients in a mixer along with ¼ cup of water and blend to a fine paste.
  • Serve immediately with bajrarotla or store in an air-tight container in the refrigerator and use as required.

Corn and Cheese Quesadillas










For The Tortillas
1 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste
1 cup sweet corn kernels, boiled and coarsely crushed (makai ke dane)
1 cup processed cheese, grated
3/4 cup capsicum (red , yellow and green), finely chopped
1/2cup onions chopped
1/4 cup deseeded and finely chopped tomatoes
2 tsp dry red chilli flakes (paprika)
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Combine all the ingredients for tortillas and knead into a soft dough using enough water.
Cover the dough with a lid and keep aside for 30 minutes.
Combine all the stuffing ingredients to make a stuffing.
Divide the stuffing into 8 equal portions and keep aside.
Divide the dough into 8 equal portions.
Roll each portion into a 150 mm. (6″) diameter circle using a little whole wheat flour for rolling.
Place 1 portion of the stuffing on one of the tortilla and place another over it to make a stuffed circle and press it lightly to seal the edges.
Heat a non-stick tava (griddle) and cook the quesadilla, using a little oil, till it turns golden brown in colour from both the sides.
Serve immediately.









Bhatura is one of the most famous breads from the Punjab. It is used together with chola as ‘Chola-Bhatura’. The Bhatura is a delicious fried bread made with plain flour. Adding butter or ghee to the Bhatura dough makes it softer . The curd helps the Bhatura to rise and adds a slight sour taste which complements the Punjabi Chole



  • Maida  250 gms
  • Milk  ½ cup
  • Curd     1 tbsp
  •  Fruit salt  eno   1 tsp
  • Sugar   ½ tsp
  • Fresh cream   1 tbsp
  • Salt  to taste
  • Oil  for deep-frying



  • Combine maida, fresh cream,  salt, sugar and eno in a bowl and mix well now add milk and curd and knead this  into a firm dough using water as required.
  • Cover with a wet muslin cloth and keep aside for 10 to 15 minutes.
  • Divide the dough into  equal portions and roll each portion into a 5” diameter circle.
  • Heat the oil in a kadhai on a medium-high  flame and deep-fry the bhaturas till they puff up and are golden brown on both sides. Drain on absorbent paper.
  • Serve immidiatly with hot chhole.

Tarbooj Ki Sabji









This is a curry that can be a perfect example to the fact that spices do not mean heat but flavour. The cumin, carom seeds, nigella seeds and dried chillies release all its flavour into the oil and cuts into the sweetness of the melon pieces. The soft rind of the watermelon adds just the right amount of bite and texture to an otherwise soft dish.



  • 1 kg seedless watermelon with rind
  • 2 tbsp vegetable oil
  • ½ tsp rai (mustard seeds)
  • 1 pinch heeng
  • ½ tsp cumin seeds
  • ½ tsp  kalaunji (black onion seeds)
  • Salt to taste
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 2 tsp fresh coriander leaves, finely chopped



  • Cut the outer dark green layer of the watermelon rind keeping the inner whitish-green rind intact.
  • Remove the red flesh of the watermelon from the whitish rind; dice both separately and keep aside.
  • Heat oil in a pan and add the whole spices; rai cumin, kalaunji and dry red chillies.
  • Add the watermelon rind pieces and turmeric powder, mix well and season with salt. Cover and look for about 6-7 minutes till the rind has softened. Do not add any water.
  • Then add the flesh pieces and cook on high for 3-4 minutes.
  • Garnish with chopped coriander leaves and serve warm.

Pasta In Red Sauce















Pasta with tomatoes comes out to be with more flavor and taste. It is a great supper with mozzarella and ripe tomatoes. Creamy pasta dish is truly satisfying with the aromatic basil. Easy to make Italian dish is colorful, creamy, yummy, tasty and ready in couple of minutes. Also, avoid overcooking, otherwise the flavors does not come out as they have to be. Prepare in your kitchen tomato and mozzarella pasta with recipe given as follows.



  • 400g Pasta
  • 2 tbsp olive Oil
  • 2 chopped Garlic cloves
  • 3  chopped Tomatoes
  • Chilli powder to taste
  • Handful Basil leaves
  • 100g sliced Mozzarella
  • 50g grated Parmesan
  • Salt to taste


  • Heat the oil in a pan, then add garlic and fry for 1 min.
  • Add tomatoes, chilli and salt, then simmer for 10 mins.
  • Meanwhile, cook the pasta according to package directions, then drain.
  • Mix the pasta with the tomato sauce and basil well.
  • Then  add mozzarella and parmesan.
  • Cook for  2-3 min on low flame till the cheese melts, mix well.

Add some basil and serve.

Badaam Kheer

badam kheer







  • 4 cups Milk
  • A pinch of Saffron (soaked in lukewarm milk)
  • 5 Cardamoms (crushed)
  •  6 tbsp Sugar
  • 1 cup Almonds


  • In bowl boil water add  almonds and boil them for a minute.
  • Drain the water and mince the almonds in a paste.
  • In a pan, boil 2 cups of milk and when the milk begins to boil mix sugar and the almond paste.
  • Lower the flame and cook till the milk thickens by stirring constantly.
  • Switch off the flame and mix the gounded cardamom and saffron.
  • Refrigerate and serve ice-cold.

Gatta Pulao

Gatte Ka Pulao









Bengal gram is abundantly used in Rajasthani cooking because it grows in plenty in the arid desert conditions. Besan made from Bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi. Gatte ka Pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao.


For The Gattas
1/2 cup besan (bengal gram flour)
1/2 tsp chilli powder
1/2 tsp fennel seeds (saunf)
1/4 tsp carom seeds (ajwain)
1/2 tbsp curds (dahi)
3 1/2 tsp oil
salt to taste
oil for deep-frying

For The Pulao
2 1/2 cups cooked long grained rice (chawal)
1 tbsp oil
1 cardamom (elaichi)
2 cloves (laung / lavang)
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/2 cup deep-fried sliced onions
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
salt to taste

To Be Blended Into A Smooth Paste , (using 1 Tbsp Of Water)
4 garlic (lehsun) cloves
2 roughly chopped green chillies
50 mm (2″) piece ginger (adrak)
1/2 cup sliced onions

For The Garnish
2 tbsp finely chopped coriander (dhania)

For the gattas

1. Combine all the ingredients for the gattas in a deep bowl and knead into a stiff dough using 2 tbsp of water.
2. Divide the dough into 8 equal portions and shape each portion into a 200 mm. (8″) long thin cylindrical roll.
3. Cut the gattas into 10 to 12 equal pieces and keep aside.
4. Boil plenty of water in a deep non-stick pan and cook the gattas in boiling water for 5 to 7 minutes. Drain and keep aside.
5. Heat the oil in a deep non-stick kadhai, deep-fry the gatta pieces till they turn light brown in colour from all the sides. Drain on an absorbent paper and keep aside.

For pulao

1. Heat the oil in a deep non-stick pan, add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida and sauté on a medium flame for 30 seconds.
2. Add the prepared paste and sauté on a medium flame for 2 minutes.
3. Add the cooked rice, deep-fried onions, deep-fried gattas, chilli powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
4. Serve immediately garnished with coriander.

Tomato  Pepper Chutney











I simply adore red bell peppers and tomatoes and when combined they are absolutely irresistible. Red bell pepper tomato chutney is versatile and can also be used as a dip or spread. A must try chutney …..among South Indian vegetarian recipes!



  • Red Bell Pepper 2 chopped into 1″ pieces
  • Tomatoes 4 large, sliced
  • Chana dal 3 tbsp
  • Dry red chilies 3
  • Green chilies 2
  • Cumin 2 tsp
  • Coriander leaves   2 tbsps
  • Salt to taste
  • Cooking oil 3  tbsps

For tempering

  • OIl  2 tsp
  • Mustard seeds  1 tsp
  • Red chilies  2
  • Curry leaves  a sprig
  • Asafetida   a pinch


  • Heat 3 tsp of oil in a vessel. Once the oil is hot, reduce flame, add chana dal, cumin and red chilies and saute till the dal turns light brown.
  • Add green chilies and coriander leaves and saute for 2 mins. Remove the contents from the vessel and keep aside to cool.
  • In the same vessel, add a tbsp of oil, add the red bell pepper pieces and saute for 5 mins. Add the tomatoes and saute on low to medium flame. Turn off heat and cool.
  • Blend the dal-red chilies mixture till coarse. Then add the cooled ingredients (tomatoes and red bell peppers) along with salt and grind to a fine paste.
  • Remove into a serving bowl.
  • Heat a tsp of oil in a small pan, add the mustard seeds and allow them to splutter. Add the curry leaves, red chilies and asafoetida and turn off heat.
  • Pour this tempering over the chutney and serve with idli or dosa.