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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Katla Laddu

Preparation time 0 minute

Cooking time 20 minutes

Yield 5 Laddu



Ghee 100g

Edible Gum 20g

Wheat Flour coarse ¼ cup

Wheat Flour fine ¼ cup

Turmeric Powder Pinch

Dried Ginger Powder 2 tbsp

Katla Powder 3 tbsp

Dry Coconut grated 2 tbsp

Cashew Nuts pieces 1 tbsp

Almond pieces1 tbsp

Jaggery grated ½ cup



Heat 60g Ghee. Add Wheat Flour coarse and Wheat Flour fine. Roast well to light brownish.


Add Turmeric Powder, Dried Ginger Powder, Katla Powder and continue roasting on medium flame for 3-4 minutes.


Add grated Dry Coconut Powder, Cashew Nuts pieces, Almond pieces and continue roasting for 3-4 minutes.


When all stuff is roasted well, switch off the flame.


In another pan, heat 40g Ghee. Add Edible Gum and fry and when it is fried, remove Gum from Ghee and add it to prepared Katla mixture.


In remaining Ghee after removing Edible Gum, add grated Jaggery and heat just to melt Jaggery and add melted Jaggery in prepared mixture. Mix very well.


Prepare number of balls of mixture.


Winter Special, Body Heating, Energising Katla Laddu is Ready.

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Tapkir no Halvo-Karachi Halvo

Preparation time 0 minutes

Cooking time 6 minutes

Yield 8-10 pcs



Sugar 1 cup

Lemon Juice ¼ ts

Food Colour of choice ¼ ts

Arrowroot Powder ½ cup

Ghee 4 tbsp

Mix Dry Fruit ½ cup

(Cashew Nuts, Almonds, Pistachio. All broken pieces)

Cardamom Powder ½ ts

Cardamom Granules ½ ts




Take Sugar in a microwave compatible bowl. Add 1 cup of water and Lemon Juice. Microwave it for 1 minute. Then, add Food Colour of choice. Stir to mix it. Keep a side.


Take Arrowroot Powder in a microwave compatible bowl. Add 2 cups of water. Microwave it for 1 minute.


Add prepared Sugar Water in Arrowroot Powder mixture. Mix very well as well as whisking. Make sure of no lump.


Add 1 tbsp of Ghee in it. Stir it well. Microwave it for 30 seconds.


Again, add 1 tbsp of Ghee, stir it well. Microwave it for 1 minute.


Once again, add 1 tbsp of Ghee, Cardamom Powder and Cardamom Granules. Stir well. Microwave it for 1 minute.


Then, add Mix Dry Fruits and mix well. Microwave it for 1 minute.


Set the prepared mixture in a greased mould or a greased flat bottom plate. Leave it to cool down.


Cut in size and shape of choice.


Remove the pieces from the mould.


Enjoy immediately or store to enjoy anytime later.


So Easy to Kook Karachi Recipe in Kitchen…That’s Karachi Halvo….

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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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Preparation time 5 minutes

Cooking time 30 minutes

Servings 2



Skinned and Split Black Gram ½ cup

(soaked and crushed)

Ghee ½ cup

Semolina 1 tbsp

Whole Wheat Flour 1 tbsp

Milk Khoya shredded ½ cup

Cardamom granules crushed 1 ts

Cashew Nuts and Almonds pieces ¼ cup

Sugar ½ cup



Melt ¼ cup of Ghee in a non-stick pan on low flame.


Add Semolina and Whole Wheat Flour and roast while stirring slowly and continuously. Roast it to light brownish.


Add shredded Milk Khoya and continue roasting while continuous stirring.


Add crushed Skinned and Split Black Gram and continue roasting while stirring continuously. Keep adding little Ghee occasionally while roasting. Roast to light brownish.


When roasted well, add crushed Cardamom granules, pieced of Cashew Nuts and Almonds.


Mixture is ready.


Remove the pan from the flame and keep a side.


Take Sugar and ½ cup water in a pan and heat it on medium flame while stirring slowly and continuously. Prepare 1 string syrup.


Add prepared Sugar syrup in prepared mixture and mix well.


Leave it for few minutes to cool it down. Please, don’t let it cool down completely.


When cooled down somehow, prepare number of small balls.


Arrange on a serving plate.


Serve Fresh or Later.


Freshen up mouth after having spicy meal…with this Punjabi special dessert…PINNI…

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Honey Roti

Preparation time 5 minutes

Cooking time 15 minutes

Yield 5 Roti



Whole Wheat Flour 1 cup

Black Pepper Powder Pinch

Fennel Seeds 1 ts

Sesame Seeds ½ ts

Cashew Nuts 2 tbsp

(coarsely ground)

Ghee 2 tbsp

Honey 1 tbsp

Ghee to shallow fry



Take Whole Wheat Flour in a bowl. Add Black Pepper Powder, Fennel Seeds, Sesame Seeds and coarsely ground Cashew Nuts. Mix well. Add Honey and mix well. Add Ghee and mix well. Knead semi soft dough adding water gradually as needed.


Roll number of small round thick Roti.


One by one, shallow fry all rolled Roti using Ghee.


Serve Fresh and Hot.


Energise Little Sweet Daughters on Gauri Vrat with Sweet & Energetic Honey Roti…

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