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.

Imli Cooler – Tamarind Cooler

Preparation time: 10 minutes

Cooking time: 5 minutes

Serving 1


Tamarind Pulp ¼ cup

Sugar ¼ cup

Fresh Coriander Leaves 1 tbsp

Fresh Mint Leaves 10 leaves

Black Salt Powder ½ ts

Cumin Powder ½ ts

Orange Juice 1 cup

Aerated Water 1 glass

(Sparkling Water Or Soda Water)

Ice Cubes 8-10


Take Tamarind Pulp in a pan. Add Sugar and put pan on low-medium flame. Stir it occasionally. When Sugar is melted, remove the pan from flame and leave it to cool down.


Then, take it in a muddle bowl. Add Fresh Coriander Leaves, Fresh Mint Leaves, Black Salt Powder and Cumin Powder. Muddle it very well.


Then, take this well muddled stuff in a serving glass. Add 4-5 Ice Cubes. Pour Orange Juice to fill the glass up to ¾ and fill the glass to full with Aerated Water and 4-5 Ice Cubes.


Serve Fresh to Feel Re-Freshed in Hot Summer…

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….

Kaju Kulfi – Cashew Nuts Kulfi

Preparation time: 2 minutes

Cooking time:  5 minutes

Servings: 12 Kulfi


Milk                                     500ml

Condenses Milk                 200ml

Cashew Nuts                     75g



Soak Cashew Nuts in approx. 250 ml Milk for at least 1 hour.


Take soaked Cashew Nuts in a wet blending jar of mixer. Crush it to fine paste.


Take remaining Milk in a pan and put it on flame to boil. When it starts to boil, add Condensed Milk. Continue to boil on low-medium flame while stirring occasionally. When it is boiled very well, add Cashew Nuts paste and mix well. Switch off the flame.


Leave this mixture to cool off to room temperature.


Fill prepared mixture in number of Kulfi moulds.


Keep all Kulfi moulds in a deep freezer to set for 7 to 8 hours.


Serve chilled.


Summer heat allows you to lick Yummy…Creamy…Sweety…Softy…Cashew Nuts Kulfi…

Healthy Sweet Bars

Prep.5 min., Cooking time 25 min., Servings 6


            Oats                                        ¼ cup

            Walnut chopped                      ¼ cup

            Corn Flakes crushed              ¼ cup

            Wheat Flour                            ¾ cup

            Baking Powder                       ¼ ts

            Soda-bi-Carb                          ¼ ts

            Butter                                      ¼ cup

            Brown Sugar                           ¼ cup

            Honey                                     2 tbsp

            Condensed Milk                      ¼ cup

            Vanilla Essence                      ¼ ts

            Gems (Cadbury’s product)     ¼ cup


With Wheat Flour, mix Baking Powder and Soda-bi-Carb and sieve.

In a bowl, mix Butter and Brown Sugar and whisk it. Add Honey and whisk again. Add Condensed Milk, Vanilla Essence, Oats, chopped Walnut and crushed Corn Flakes. Mix very well.

Grease a baking dish with Butter. Fill the prepared mixture in the greased baking dish and press the mixture in the baking dish. Arrange Gems on the top to garnish.

Bake in pre-heated oven for 25 minutes at 150°.

Leave it to cool down. Then cut it and serve.

Let Children Enjoy Their Favourite Sweet with Healthy Stuff.

Dariya na Ladu – Roasted Chickpeas Laddu

Prep.10 min., Servings 6


            Roasted Chickpeas (Dariya)-skinned and split          1 cup

            Ghee                                                                           ½ cup

            Jaggery like thick powder (not lumps)                       2 tbsp

            Fine Powder of Roasted Chickpeas (skinned and split) for garnishing


Crush skinned and split Roasted Chickpeas in a dry blending jar or your mixer. Crush it to coarse texture. Remove in a bowl after crushing.

Add melted Ghee and Jaggery. Mix very well

Make number of balls of size and shape of your choice.

Sprinkle fine powder of Roasted Chickpeas.

Serve Fresh.

Can be stored in dry and normal temperature place.

Enjoy Simple, Healthy and Energetic Laddu in Indian Winter.

Paneer Thandai Balls – Cootage Cheese Sardai Balls

Prep.10 min., Cooking time 10 min., Servings 10


For Stuffing:

            Condensed Milk                      ¼ cup

            Milk Powder                            4 tbsp

            Thandai Powder                      1 tbsp

            (Powdered Black Pepper, Cinnamon, Fennel Seeds, Cardamom, Saffron, Poppy Seeds, Melon Seeds, Sugar)

For Outer Layer:

            Condensed Milk                      ½ cup

            Milk Khoya                              ½ cup

            Cottage Cheese                      ¼ cup

            Milk Powder                            1 tbsp

Coloured Dry Coconut Powder for garnishing.


For Stuffing:

Take Condensed Milk in a pan and put it on low flame. When it becomes hot, add Milk Powder and Thandai Powder. Stir it occasionally to avoid burning or sticking at the bottom of the pan. Cook it until it thickens. Keep it a side.

For Outer Layer:

In another pan, take Condensed Milk and put it on low flame. When it becomes hot, add Milk Khoya, Cottage Cheese and Milk Powder. Stir it occasionally to avoid burning at the bottom of the pan. Cook it until in thickens.

For Assembling:

Prepare number of small balls of prepared mixture for Stuffing. Keep a side.

Prepare a big ball of prepared mixture for Outer Layer. Press it lightly between two palms to give flat thick round shape. Put one of prepared small ball for Stuffing in the middle of outer layer. Close it in the palm fist to wrap the stuffing and give it a ball shape rolling between two palms. Apply little Ghee on your palms if needed to make it easy to prepare balls.

Repeat to prepare number of such stuffed balls.

Coat all stuffed balls rolling in Coloured Dry Coconut Powder.

Serve immediately for fresh taste or refrigerate for cold taste.

Enjoy Royal Touch on Your Tongue with Soft and Smooth and Milky…Paneer Thandai Balls…

Shakkariya ni Smoothie – Sweet Potato Smoothie

Prep.5 min., Cooking time 10 min., Serving 1


            Sweet Potato boiled                                        100 gm

            Hung Curd                                                      3 tbsp

            Condensed Milk                                              2 tbsp

            Cream (optional)                                             1 tbsp

            Cardamom Powder                                        ¼ ts

            Rose Syrup and Rose Petals for garnishing


In a blending jar of your mixer, take boiled Sweet Potato, Hung Curd, Condensed Milk, Cream and Cardamom Powder. Blend it very well to very fine texture.

In a serving glass, take 1 tbsp of Rose Syrup. Fill the glass with prepared Smoothie. Put some Rose Petals on the top.

Serve fridge cold.

Enjoy Very Delicious…Sweetie…Creamy…Softy…Satisfying…Sweet Potato Smoothie… +

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.

Mix Ghughri

Prep.15 min., Cooking time 30 min., for 4 Persons


            Whole Wheat Grains               1 cup

            Sorghum                                 1 cup

            Millet                                        ½ cup

            Chilli-Garlic Paste                   2 tbsp

            Coriander-Cumin Powder       1 tbsp

            Salt to taste

            Fresh Coriander Leaves         ¼ cup

            Oil                                            3 tbsp

            Red Chilli Powder                   1 ts

            Lemon Juice                           of 1 lemon


Soak Whole Wheat Grains, Sorghum and Millet separately for approx 10 to 12 hours.

Strain and wash them separately.

Boil Whole Wheat Grains in pressure cooker to 5 whistles. Let pressure cool down. Strain excess water and keep boiled Whole Wheat Grains a side.

Boil Sorghum in pressure cooker to 5 whistles. Let pressure cool down. Strain excess water and keep boiled Sorghum a side.

Boil Millet in pressure cooker to 3 whistles. Let pressure cool down. Strain excess water and keep boiled Millet a side.

In a bowl, take Chilli-Garlic Paste, Coriander-Cumin Powder, Salt and Fresh Coriander Leaves. Mix well. Add Oil and mix well.

Add all boiled grains in the bowl of mixed spices.

Add Red Chilli Powder and mix well. Add Lemon Juice and mix well again.

As grains are just from cooled down pressure cooker, the temperature must be warm.

Yes, serve immediately when it is still warm to enjoy only the taste but delighting aroma or boiled grains.

Wow…Such an Aromatic and Energetic…

Come on Guys…Are You 45+…!!!??? This Mix Ghughri is for You…

You Must Have This in Your Breakfast Schedule…At least…Twice a week…

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