Sukhdi Cake

Preparation time 10 minutes

Baking time 30 minutes

Yield 500g



Whole Wheat Flour ¾ cup

Oats Powder ¼ cup

Dried Ginger Powder 2 tbsp

Cardamom Powder ½ ts

Mix Dry Fruits ½ cup

(Cashew Nuts, Almods, Walnut, Black Raisins, Sunflower Seeds)

Ghee ½ cup

Jaggery ½ cup

Curd ½ cup

Milk ½ cup

Baking Powder 1 ts

Baking Soda ½ ts

Coconut and Flax Seeds for garnishing


Ghee and Whole Wheat Flour for greasing and dusting cake mould



Take in a mixing bowl, Whole Wheat Flour, Oats Powder, Dried Ginger Powder and Cardamom Powder. Mix well and sieve it.


Take in another mixing bowl, Ghee and Jaggery. Mix well.


Add Curd and Milk. Mix well.


Add Baking Powder and Baking Soda. Mix well.


Add Whole Wheat Flour mixture and mix very well.


Add Mix Dry Fruits and mix well.


Grease a cake mould with Ghee and dust it with Whole Wheat Flour.


Fill cake mould with prepared batter.


Sprinkle Coconut and Flax Seeds to garnish.


Preheat oven.


Bake at 180° for 30 minutes.


After baking, leave it to cool off.


Unmould and serve.

Sukhdi is a traditional sweet gifted by Gujarati Baa (mothers) for good health of family.


Combination of Whole Wheat Flour, Jaggery and Ghee provides lot of health benefits to strengthen muscles and improve blood circulation.


Giving a twist to traditional healthy Sukhdi


We make it a modern sweet…


Sukhdi Cake…

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Vegetable Daliya / Vegetable Cracked Wheat

Preparation time 10 minutes

Cooking time 25 minutes

For 2 persons



Daliya (Cracked Wheat)                ½ cup

(soaked for 1 hour)

Oil 1 tbsp

Cumin Seeds ½ ts

Ginger-Green Chilli-Garlic 1 tbsp

(Finely chopped)

Carrot finely chopped 3 tbsp

Capsicum finely chopped 3 tbsp

Cabbage finely chopped 3 tbsp

Tomato finely chopped                1

Salt to taste

Turmeric Powder ½ ts

Fresh Coriander Leaves                2 tbsp

Curd for serving



Take soaked Dalia in a pressure cooker. Add Salt and Turmeric Powder.


Pressure cook it to 4-5 whistles.


Heat Oil in a pan. Add Cumin Seeds, finely chopped Ginger-Green Chilli-Garlic and sauté.


Add finely chopped Carrot and sauté.


Add finely chopped Capsicum and sauté.


Add finely chopped Cabbage and sauté.


Add finely chopped Tomato, Salt and Turmeric Powder. Mix well.


Add pressure cooked Dalia. Mix well and continue cooking on medium flame for 2-3 minutes.


Take on a serving plate.


Sprinkle Fresh Coriander Leaves.


Serve fresh with Curd in a bowl a side.


Enjoy Real Healthy, Fulfilling, Satisfying Snack.

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Winter Special Salad

Preparation time 10 minutes

Cooking time 20 minutes

Servings 3



For Green Chutney:

Spinach ½ cup

Green Chilli 4-5

Ginger 1 small pc

Fresh Coconut grated ½ cup

Fresh Coriander Leaves 1 cup

Fresh Mint Leaves ½ cup

Lemon Juice of 1 lemon

Oil 1 ts

Salt to taste


For Salad:

Green Gram ½ cup

Whole Wheat Granules ½ cup

Millet Granules ¼ cup

Fresh Chickpeas ½ cup

Green Peas ¼ cup

Spring Onion chopped ½ cup

(include some leaves)

Spring Garlic chopped 2 tbsp

Black Pepper Powder ½ ts

Lemon Juice of 1 lemon

Chat Masala 1 ts

Salt to taste



For Green Chutney:

Take all listed ingredients for Green Chutney in a wet grinding jar of your mixer. Grind it to fine texture. Keep a side to use later.


For Salad:

Soak Green Gram, Whole Wheat Granules and Millet Granules separately for approx 8-10 hours.


Boil Whole Wheat Granules in a pressure cooker to 6 whistles.


Boil Millet Granules in a pressure cooker for 3 whistles.


Parboil socked Green Gram, Fresh Chickpeas and Green Peas all together.


Drain water and take all stuff in a bowl.


Add chopped Spring Onion, Spring Garlic, Black Pepper Powder, Chat Masala and Salt. Mix well. Add Lemon Juice and mix well.


Add prepared Green Chutney quantity as per your taste and mix well.


Restrict Excess Appetite in Winter to Maintain Your Weight…

Feel Energetic and Satisfied with this Winter Special Salad.

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Lasaniyo Rotlo / Garlic Rotla

Preparation time 10 minutes

Cooking time 10 minutes

For 2 Persons



Oil 3 tbsp

Garlic chopped 2 tbsp

Onion chopped 1

Capsicum chopped ½

Tomato chopped 1

Turmeric Powder 1 ts

Salt to taste

Red Chilli Powder 2 ts

Curd 1 cup

Rotla (Millet flat bread) 2


Spring Onion chopped 2 tbsp

Fresh Coriander Leaves 1 tbsp


Onion Rings and Roasted Green Chilli for garnishing.



Heat Oil in a pan on medium flame.


Add chopped Garlic, Onion and Capsicum.


When sautéed, add chopped Tomato.


When Tomato softens, add Turmeric Powder, Salt and Red Chilli Powder. Mix well.


Add Curd and crushed Rotla. Mix very well while continuing cooking on medium flame.


Add chopped Spring Onion and Fresh Coriander Leaves. Continue cooking while mixing for 2 more minutes.


Serve Fresh and Hot.


Enjoy Delicious and Healthy Garlic Rotla…


An Indigenous Kathiyawadi Meal…

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Lasaniya Bateta Sandwich / Garlicious Potato Sandwich

Preparation time 15 minutes

Cooking time 10 minutes

Servings 2



Baby Potato boiled 10

Garlic ¼ cup

Red Chilli Powder 2 tbsp

Coriander-Cumin Powder 1 ts

Oil 1 tbsp

Salt to taste

Fresh Coriander Leaves 2 tbsp

Cheese cubes 4

Bread slices 4

Butter 2 tbsp


Fried Fryums Pipes for serving.



Take in wet grinding jar of your mixer, Garlic, Red Chilli Powder, Coriander-Cumin Powder, ½ tbsp of Oil and Salt. Add little water. Grind to prepare somehow thin chutney.


Remove prepared chutney in a bowl.


Add ½ tbsp of Oil and Fresh Coriander Leaves. Mix well.


Add boiled Baby Potato and mix well. Please don’t mash Baby Potato.


Take 1 slice of Bread. Apply Butter on one side of it. Arrange some of prepared spiced Baby Potato on it. Put 2 cubes of Cheese on it. Apply Butter on 1 more slice of Bread and cover the stuff with it.


Repeat to prepare another set.


Grill the sandwich to soft or crunchy of your choice.


Serve Hot with Fried Fryums Pipes on a side of the plate.


Rain Want You to Eat Something Hot and Spicy…


Say Yessss…with…


Garlicious Potato Sandwich…

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Pina-Colada Cookies with Rabadi

Preparation time 10 minutes

Baking time 20 minutes

Cooking time 20 minutes

Servings 2



For Cookies:

Refined White Wheat Flour                            1 cup

Semolina                                                         1 cup

Powder Sugar                                                 1 cup

Ghee                                                               1 cup

Dry Coconut powder fine                                1 cup

Pineapple Powder                                           1 tbsp


For Rabadi:

Milk                                                                  1 cup

Condensed Milk                                              ½ cup

Coconut Milk Powder                                      3 tbsp

Pineapple Essence                                         2 drops


Cherry and Coconut Powder (coarse) for garnishing



For Cookies:

In a bowl, take Refined White Wheat Flour, Semolina, Powder Sugar and Ghee. Mix well. Leave it for approx 8 hours. Then, add Dry Coconut Powder and Pineapple Powder. Mix well. Prepare number of small balls from the mixture. Bake for 20 minutes at 180° in preheated oven.


For Rabadi:

Take Milk in a bowl. Add Condensed Milk, Coconut Milk Powder and Pineapple Essence. Mix well and boil it on low flame while stirring occasionally to avoid boil over and sticking or burning at the bottom of the pan. Boil it until it becomes little thick.


Leave it for approx 30 minutes to be normal temperature. Then, keep in refrigerator for approx 30 minutes to make it cold.


For Serving:

In a serving bowl, Fill half the bowl with Rabadi. Put 1 or 2 Cookies depends on the size of cookies and bowl, in the middle of Rabadi. Sprinkle little Coconut Powder. Put 2 Cherry for Garnishing.


Enjoy Fused Taste of Pineapple and Coconut…Pina-Colada…

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Hot Shots

Preparation time 5 minutes

Cooking time 5 minutes

Servings 3



Milk 2 cup

Cream ½ cup

White Chocolate ½ cup

Milk Powder 2 tbsp

Vanilla Essence 2 drops

Strawberry Emulsion 2 drops

Mint Emulsion 2 drops


Decorating Edible Flowers for garnishing



Take Milk in a pan.


Add Cream, White Chocolate and Milk Powder. Mix well.


Boil it while stirring occasionally.


Blend it very well using hand blender. It will make froth (foam) on the top. Skim froth.


After removing froth, divide Milk in 3 equal parts.


Add Vanilla Essence in 1 part of Milk. Add in 1 serving glass.


Add Straberry Emulsion in 1 part of Milk. Add in another serving glass.


Add Mint Emulsion in 1 part of Milk. Add in another serving glass.


Garnish all 3 glasses with Decorating Edible Flowers.


Have a Hot Shot of Flavoured Hot Chocolate.

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Adad ni Puri / Black Gram Puri

Preparation time 10 minutes

Cooking time 15 minutes

Yield 20 Puri



Skinned and Split Black Gram 1 cup

Ginger-Chilli Paste 1 tbsp

Oil 1 tbsp

Refined White Wheat Flour 2 cup

Salt to taste

Oil to deep fry



Soak Skinned and Split Black Gram for approx 4 hours. Then, strain it.


Then take it in a wet grinding jar of mixer. Crush it to fine paste. Remove it in a bowl.


Add Ginger-Chilli Paste, Salt and Oil. Mix well.


Add Refined White Wheat Flour slowly as needed and water as needed to knead stiff dough.


Make number of small lumps of dough. Then, roll number of small thin round Puri from lumps.


Heat Oil to deep fry. Deep fry all rolled Puri to light brownish. Turn over when needed to deep fry well both sides of all Puri.


Serve with vegetable of Choice or Spiced Curd or Raita of choice.


Are You Fed up of Regular Wheat Flour Puri…!!!


                                    Try This Different Puri…Black Gram Puri…


                                                                        Enjoy with Ginger-Potato…

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Batata nu Aadu varu Shak / Ginger Potato

Preparation time 3 minutes

Cooking time 10 minutes

Serving 1



Potato boiled 4

Ghee 3 tbsp

Cumin Seeds 1 ts

Fennel Seeds 1 ts

Cinnamon Leaves 2

Cinnamon 1 small pc

Clove Buds 4-5

Ginger-Chilli Paste 2 tbsp

Fennel Seeds Powder 1 tbsp

Garam Masala 1 ts

Black Pepper Powder 1 ts

Black Salt Powder 1 ts

Lemon Juice of 1 lemon

Grated Ginger to garnish 1 tbsp



Heat Ghee in a pan on low flame. Add Cumin Seeds, Fennel Seeds, Cinnamon Leaves, Cinnamon and Clove Buds. When spluttered, add Ginger-Chilli Paste, stir it. Add 3 boiled Potato. Toss to mix well. Add Fennel Seeds Powder, Garam Masala, Black Pepper Powder, Black Salt Powder and Lemon Juice. Toss to mix well. Let it be cooked on low flame.


Meanwhile, take remaining 1 boiled Potato in a small bowl. Add 3-4 tbsp of water and crush the Potato in water.


Add crushed boiled Potato in the pan on low flame. Mix well and continue cooking for 4-5 minutes.


Sprinkle grated Ginger to garnish.


Serve Hot.


Ginger-Potato can be Enjoyed solely or with Roti or Naan or Black Gram Puri.


Sparkle Your Tongue with Sparkling Taste of Ginger-Potato…

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Crispy Sweet Potato

Preparation time 15 minutes

Cooking time 5 minutes

Baking time 15 minutes

Servings 5



Sweet Potato boiled and mashed 2

Ghee 4 tbsp

Sugar 5-6 tbsp

Cardamom Powder 1 ts



Heat Ghee on low flame.


Add boiled and mashed Sweet Potato and sauté.


Add Sugar and continue sautéing.


Add Cardamom Powder, mix well and remove from the pan.


Leave it to cool off.


Fill it in the piping bag.


Spill it out from piping bag on a baking dish in a tree shape.


Pre-heat oven. Bake for 15 minutes at 200°.


Remove from baking dish and put it on a serving plate.


Serve Sweet and Crispy.


Enjoy Soft Sweet Potato…as Crispy…

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