Tava Schezwan Rice – Pan Rice Schezwan

Preparation time 10 minutes

Cooking time 20 minutes

For 2 Persons



Oil 2 tbsp

Garlic chopped 1 tbsp

Ginger grated 1 tbsp

Onion chopped 1

Capsicum chopped 1

Carrot chopped 1

Cabbage chopped  ½ cup

Cauliflower chopped ½ cup

Salt to taste

Monosodium Glutamate-MSG Pinch


Schezwan Masala  2 tbsp

Rice boiled or steamed 1 cup

Onion Rings and Capsicum Rings for garnishing


Heat oil on a flat pan. Add Garlic, Ginger and Onion. When partially fried, add Capsicum, Carrot, Cabbage and Cauliflower. Mix well while cooling on high flame. No water please. When partially cooked, Add Salt, MSG and Schezwan Masala. Mix well. Add boiled or steamed Rice. Toss to mix well while cooking on high flame for 3-4 minutes.


Garnish with Onion Rings and Capsicum Rings.


Serve with Schezwan Soup.


Enjoy Irresistible Rice in Chinese Flavour.

Posho Beans

Preparation time 10 minutes

Cooking time 25 minutes

For 2 Persons



For Posho:

Maze Flour 1 cup

Ginger-Chilli Paste 1 ts

Salt to taste

Water 4 ½ cup

For Beans:

Kidney Beans boiled 1 cup

Ginger-Garlic-Chilli Paste 1 tbsp

Onion chopped small 1 onion

Tomato chopped small 1 tomato

Turmeric Powder 1 ts

Red Chilli Powder 1 ts

Garam Masala 1 ts

Peanuts Powder 3 tbsp

Lemon Juice of ½ lemon

Fresh Coriander Leaves  1 tbsp

Oil 1 tbsp

Cummins Seeds 1 ts

Cinnamon Leaf 1

Curry Leaves 4-5

Dry Red Chilli  2


For Posho:

Take Maize Flour in a bowl. Add 1 cup water.


Boil 3 cups of water in a pan. Add Ginger-Chilli Paste and Salt. Add Maize Flour mixture. On medium flame, stir continuously with wooden stick until the mixture becomes thick lump. Remove the pan from the flame. Keep a side. This is Posho.


For Beans:

Heat oil in a pan. Add Cummins Seeds, Cinnamon Leaf, Curry Leaves and Dry Red Chilli. Add Ginger-Garlic-Chilli Paste, chopped Onion and Tomato. Stir slowly on low-medium flame until onion becomes soft and brownish. Add Turmeric Powder, Red Chilli Powder and Garam Masala. Mix well. Add boiled Kidney Beans and little water. Cook for 2-3 minutes on medium flame.  Add Lemon Juice and Peanuts Powder. Mix well. Remove from the flame. Sprinkle Fresh Coriander Leaves and cover the pan with a lid for 2-3 minutes.


Take Posho on a serving plate. Pour Beans on top of that.


Serve Hot.


Enjoy Authentic African Routine Food with little Indian touch, full of Iron and Carbohydrates.

Cheese Spinach Khandvi

Preparation time: 10 minutes

Cooking time: 10 minutes

For 2 persons

Spinach Puree ½ cup
Buttermilk sour 2 cup
Gram Flour 1 cup
Salt to taste
Cheese Spread 3 tbsp
Chilli Flakes ½ ts
Oregano ½ ts
Butter 1 ts
Garlic Paste 1 ts

Take Spinach Puree in a bowl. Add sour Buttermilk, Gram Flour and Salt. Whisk it well. Make sure of no lump.

Take prepared mixture in a deep round bottom pan. Put the pan on low flame. Cook it while stirring occasionally as needed to avoid lumps until mixture thickens.

Spread prepared thickened mixture on an open wide plate. Spread the Spread Cheese over it. Sprinkle little Chilli Flakes and Oregano. Leave it cool down for 10-15 minutes.

Cut in strips. Roll each strip. Khandvi is ready.

Heat Butter in a pan. Add Garlic Paste, Chilli Flakes and Oregano. When sautéed, pour this tempering on prepared Khandvi.

Serve Fresh and Hot to Enjoy the Real Taste of Spinach in Khandvi.

Enjoy Traditional Gujarati Savoury with Twist…

Dal ka Dulha

Preparation time: 20 minutes

Cooking time: 30 minutes

For 4 persons


For Dulha:

Whole Wheat Flour 1 cup

Carom Seeds ¼ ts

Salt to taste

For Dal:

Skinned and Split Pigeon Peas 1 cup

(soaked for 1 hour)

Salt to taste

Turmeric Powder ½ ts

Garlic buds 3

Ginger 1 small piece

Asafoetida Powder  Pinch

For Tempering:

Ghee 2 tbsp

Cumin Seeds ½ ts

Dry Red Chilli 1

Asafoetida Powder Pinch

Garlic finely chopped ½ ts

Onion finely chopped 1

Tomato finely chopped 1

Salt to taste

Garam Masala ½ ts

Fresh Coriander Leaves

Mango Powder ½ ts



For Dulha:

Take Whole Wheat Flour in a bowl. Add Carom Seeds and Salt. Mix well. Knead stiff dough adding water gradually as needed.


Roll number of small round thick puri.


Fold each Puri from either 2 sides or 4 sides to give Dulha shape as images below:

For Dal:

Take soaked Skinned and Split Pigeon Peas in a pressure cooker. Add Salt, Turmeric Powder, Garlic buds, Ginger and Asafoetida Powder. Add some water and boil on high flame. When it get boiled partially, add prepared Dulha and pressure cook to 2 whistles.


Let pressure cooker cool down.


For Tempering:

Heat Ghee in a pan. Add Cumin Seeds, Dry Red Chilli and Asafoetida Powder. When spluttered, add finely chopped Garlic and Onion and sauté. Add finely chopped Tomato and sauté.


Add this tempering immediately in Dal in pressure cooker.


Put pressure cooker on medium flame. Add Salt, Garam Masala, Mango Powder and Fresh Coriander Leave. Mix well and cook for 3-4 minutes only.


Take in a serving bowl.


Sprinkle Fresh Coriander Leaves.


Serve Hot with Rice.


Enjoy Very Nutritious Dal ka Dulha from the North Indian State…Uttar Pradesh.

Khichdi with Osaman

For Kichdi:

Preparation time: 5 minutes

Cooking time: 20 minutes

For 2 persons

For Osaman:

Preparation time: 5 minutes

Cooking time: 10 minutes

For 2 persons


For Khichdi:

Rice ¼ cup

Skinned and Split Pigeon Peas ¼ cup

Ghee 1 tbsp

Cinnamon 1 small piece

Clove buds 5

Cumin Seeds 1 ts

Asafoetida Powder Pinch

Water 1 ltr.

Turmeric Powder ½ ts

Salt to taste

For Osaman:

Buttermilk 1 cup

Ghee 1 tbsp

Cinnamon 1 small piece

Clove buds 5

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder Pinch

Cinnamon Leaf 1

Dry Red Chilli 2

Curry Leaves 10

Ginger grated 1 ts

Green Chilli chopped 1

Gram Flour 1 tbsp

Turmeric Powder ½ ts

Red Chilli Powder 1 ts

Salt to taste

Jaggery 1 tbsp

Fresh Coriander Leaves 1 tbsp


Roasted Papadam and Fresh Buttermilk for serving



For Khichdi:

Wash Rice and Skinned and Split Pigeon Peas very well and soak separately for at approx 2 hours.


Heat Ghee in a pan. Add Cinnamon, Clove Buds, Cumin Seeds and Asafoetida Powder. When spluttered, add Water, Turmeric Powder and Salt. Increase the flame to high. When it starts to boil, add Soaked Rice and Skinned and Split Pigeon Peas including their soaking water to have all their nutrients in Khichdi. Continue boiling on medium flame. Stir slightly occasionally only if needed to prevent boil over. It might take 8-10 minutes to get Khichdi cooked. Check Rice granules whether cooked taking little in a spoon from boiling Khichdi. When it is cooked, remove the pan from the flame and strain and collect strained water in a sauce pan or bowl to use further for Osaman.


Leave Khichdi in strainer for few more minutes to let excess water strained.


For Osaman:

Take the bowl of strained water of Khichdi. Add Buttermilk. For best taste, keep volume of strained water and buttermilk equivalent.


Heat Ghee in a pan. Add Cinnamon, Clove buds, Mustard Seeds, Cumin Seeds, Asafoetida Powder, Dry Red Chilli, Cinnamon Leaf, Curry Leaves, grated Ginger and chopped Green Chilli. When crackled, add Gram Flour and mix very well. Please don’t leave any lump of Gram Flour.


Add prepared mixture of strained water of Khichdi and Buttermilk. Add Turmeric Powder, Red Chilli Powder, Jaggery and Salt. Boil it well while stirring occasionally to mix everything very well.


Remove it in a serving bowl.


Sprinkle Fresh Coriander Leaves.


For Serving:

Fill prepared Khichdi in a small plastic or glass bowl to full. Press lightly with a spoon to level the top surface. Cover this bowl with a serving plate facing down on the bowl. Turn it over carefully holding the plate and bowl tightly together. Pick the bowl slowly.


Yes, that’s it. Nicely shaped Khichdi heap is served beautifully on the plate. Keep a bowlful of prepared Osaman a side of the plate.


Serve Hot with Roasted Papadam and a Glass of Fridge Cold Buttermilk.


It’s Just a Myth…that…Gujarati Food is Fatty…


                                    Enjoy This Very Nutritious Gujarati Khichdi…


                                                            With All Intact Nutrients in Osaman….

Mexican Macaroni Salad

Prep.20 min., Cooking time 30 min., for 4 Persons


For Orange Salsa:

            Orange finely chopped           1 cup

            Tomato finely chopped           ½ cup

            Fresh Coriander Leaves         ¼ cup

            Tomato Ketchup                     1 tbsp

            Hot Chilli Sauce                      1 ts

            Chilli Flakes                             ½ ts

            Oregano                                  ½ ts

            Cumin Powder                        ½ ts

            Salt to taste

For Dressing:

            Sour Cream                            4 tbsp

            Mayonnaise                            4 tbsp

            Tabasco Sauce                       ¼ ts

            Mexican Seasoning                ½ ts

            Tomato Ketchup                     1 tbsp

            Cumin Powder                        ½ ts

            Black Pepper Powder             ½ ts

            Orange Zest                            1/8 ts

            Salt to taste

For Salad:

            Macaroni                                 1 cup

            Kidney Beans                          1 cup

            Corn                                        ½ cup

            Tomato chopped                     1

            Onion chopped                       1

            Spring Onion chopped            1

            (include little chopped leaves of Spring Onion)

            Olives chopped                       1 tbsp

            Jalapeno chopped rings          1 tbsp

            Corn Chips for garnishing


For Orange Salsa:

Take all listed ingredients for Orange Salsa in a bowl. Toss to mix well. Keep in refrigerator.

For Dressing:

Take all listed ingredient for Dressing in a bowl. Mix well. Keep it a side to use later.

For Salad:

Boil Macaroni, Kidney Beans and Corn separately. Strain the water from all and keep separately.

Take boiled Macaroni in a bowl. Add half of prepared Dressing. Mix well and keep a side.

Take boiled Kidney Beans in another bowl. Add chopped Tomato, Onion, Spring Onion, Olives and Jalapeno. Mix well slowly taking care of not crushing Kidney Beans. Add boiled Corn. Mix well again. Add remaining mixture for Dressing. Turn over the stuff slowly to mix well.

Sterilise a serving plate.

Put prepared Macaroni mixture spreading on the serving plate.

Put prepared Kidney Beans mixture spreading on it.

Put refrigerated Salsa spreading on it

Garnish with some Corn Chips.

Serve immediately to enjoy fresh taste.

Make Your Meal with Mind blowing Mexican Macaroni Salad. 5��wV

Instant Suji Dhokla – Instant Rava Dhokla – Instant Semolina Dhokla

Prep.5 min., Cooking time 20 min., for 2 Persons


                Semolina                             1 cup

                Curd                                      1 cup

                Ginger-Chilli Paste           1 ts

                Salt to taste

                Fruit Salt                              1 tbsp

                Oil                                           2 tbsp

                Mustard Seeds                 1 ts

                Dry Red Chilli                      2

                Sesame Seeds                   1 ts

                Curry Leaves                      5

                Green Chilli chopped      2

                Fresh Coriander Leaves for garnishing


Take Semolina in a mixing bowl.

Add Curd and littler as needful to prepare batter for Dhokla. Leave it to rest for 10 minutes.

Meanwhile, take water in a steamer and put it on flame to boil.

Put an Oil greased plate in the steamer.

In Dhokla batter, add Salt, Gigner-Chilli Paste and Fruit Salt. Mix well.

Pour prepared batter in the plate in heated steamer.

Cover the steamer and steam for 15 minutes.

When steamed, remove the plate from the steamer and leave it to cool off.

When cooled off, cut prepared Dhokla in medium size pieces.

Heat Oil in a pan.

Add Mustard Seeds, Dry Red Chilli, Sesame Seeds, Curry Leaves and chopped Green Chilli.

When crackled, pour all over prepared Dhokla.

Garnish with Fresh Coriander Leaves.

Take few pieces on a serving plate.

Serve Fresh for its best taste.

Vegetable Kodri

Prep.20 min., Cooking time 10 min., for 2 Persons


Oil                                                        1 ts

Cumin Seeds                                      ½ ts

Curry Leaves                                      8-10

Cinnamon                                           1 pc

Clove buds                                          4-5

Ginger-Garlic-Chilli Paste                   1 tbsp

Onion finely chopped                          1

Capsicum chopped slices                   1

Tomato finely chopped                       1

Turmeric Powder                                ½ ts

Red Chilli Powder                               1 ts

Garam Masala                                    ½ ts

Fennel Seeds Powder                        1 ts

Salt to taste

Mix Vegetable parboiled                     1 bowl

(Potato, Carrot, Coli Flower, French Beans, Green Peas)

Curd                                                    2 tbsp

Kodri (Foxtail Millet) boiled                 1 cup

Fresh Coriander Leaves                     1 tbsp


Raita (spiced curd) for serving



Heat Oil in a pan. Add Cumin Seeds, Curry Leaves, Cinnamon, Clove buds and Ginger-Garlic-Chilli Paste and sauté. Add finely chopped Onion and sauté. Add chopped slices of Capsicum and sauté. Add finely chopped Tomato and mix well. Add Turmeric Powder, Red Chilli Powder, Garam Masala, Fennel Seeds Powder and Salt. Mix well and cook on medium flame. When Tomato softens, add parboiled Mix Vegetables and Curd and mix well. Add boiled Kodri and mix well. Continue cooking on low-medium flame for 3-4 minutes.


Take on a serving plate. Sprinkle Fresh Coriander Leaves.


Serve Fresh and Hot with Raita.


Fill Tummy and Feel Satisfied…


Eat Kodri and Maintain Diet…

Zalawadi Tikhari Chana – Zalawadi Hotty Grams

Prep.20 min., Cooking time 30 min., for 4 Persons


Green Chickpeas                                250 gm

Oil                                                        ¼ cup

Clove buds                                          5-6

Cumin Seeds                                      1 tbsp

Onion finely chopped                          2

Chilli-Garlic Paste                               2 tbsp

Beetroot grated                                   ½ cup

Ginger grated                                      2 tbsp

Tomato grated (no skin)                     3

Green Chilli finely chopped                2-3

Buttermilk                                            1 cup

Star Anise Powder                              1 tbsp

Garam Masala                                    1 tbsp

Salt to taste

Fresh Coriander Leaves                     2 tbsp

Onion Rings for garnishing



Boil Green Chickpeas with Salt.


When boiled, partially crush and add Buttermilk. Keep a side.


Heat Oil in a pan. Add Clove buds and Cumin Seeds. When spluttered, add finely chopped Onion. Continue on medium flame while stirring until Onion softens.


Add Chilli-Garlic Paste, grated Beetroot and grated Ginger. Cook well until all the stuff in the pan becomes soft.


Add grated Tomato and continue cooking for 3-4 minutes on medium flame while stirring occasionally.


Add finely chopped Green Chilli. Mix well and cook for 2-3 minutes.


Add prepared mixture of Green Chickpeas and Buttermilk. Cook to boil on medium flame.


When almost boiled, add Star Anise Powder, Garam Masala, Salt and Fresh Coriander Leaves. Mix well and continue on medium flame for 2-3 minutes.


Remove the cooked stuff in a serving bowl.


Garnish with Onion Rings.


Serve Hot with Roti or Naan.


Energise Your Body with Powerpacked Hotty Green Chickpeas…

Sweet Potato with Rabadi

Prep.5 min., Cooking time 20 min., Servings 2


Sweet Potato boiled                2

Milk                                          ½ cup

Sugar                                      1 tbspContinue Reading

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