Tava Paneer

Preparation time 10 minutes

Cooking time 10 minutes

For 2 Persons



For Marinating:

Hund Curd 4 tbsp

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Garam Masala 1 ts

Salt to taste

Chat Masala ½ ts

Gram Flour roasted 2 tbsp

Lemon Juice 1 ts

Oil 1 ts


For Sabji:

Cottage Cheese (Paneer) 250g

(chopped big cubes)

Oil 2 tbsp

Gigner-Garlic-Green Chilli chopped 2 tbsp

Onion chopped 1

Salt to taste

Tomato chopped 2

Capsicum chopped 1

Turmeric Powder ½ ts

Red Chilli Powder 1 ts

Coriander Cumin Powder 1 ts

Kitchenking Masala 1 ts

Dried Fenugreek Leaves 1 ts


Fresh Coriander Leaves for garnishing



Take all listed ingredients for marinating together in a bowl and mix very well.


Add chopped big cubes of Cottage Cheese, mix very well, then leave for at least 30 minutes for marinating.


Now, heat Oil in a flat pan.


Add chopped Ginger-Garlic-Green Chilli, Onion and Salt. Mix well and sauté.


Then, add chopped Tomato and Capsicum and sauté.


Add Turmeric Powder, Red Chilli Powder, Coriander Cumin Powder and Kitchenking Masala and continue sautéing on medium flame until Oil starts to get separated around the stuff on flat pan.


Then, add little water and cook for 1-2 minutes on medium flame.


Then, add marinated Cottage Cheese and continue cooking for 1-2 minutes on medium flame.


When cooked well, add Dried Fenugreek Leaves and mix very well.


Remove prepared stuff on a serving plate.


Sprinkle Fresh Coriander Leaves to garnish.


Serve Fresh and Hot with Roti, Naan or Paratha of choice.


Paneer cooked on Tava… Tava Paneer…

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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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Preparation time 5 minutes

Cooking time 0 minutes

Servings 2



Shreekhand 2 cup

(Preferably Plain Shreekhand)

Buttermilk 2 cup

Sugar Powder 2 tbsp

Cardamom powder Pinch

Nutmeg Powder Pinch

Saffron Pinch

Pistachio pieces for garnishing



Take Shreekhand and Buttermilk in a bowl. Whisk it well. Then transfer it into a juicer jar of your mixer.


Add Sugar Powder, Cardamom Powder, Nutmeg Powder and Saffron.


Blend for approx 30-40 seconds and make sure that all ingredients are blended very well.


Remove the blended mixture in serving glasses.


Garnish with Pistachio pieces.


Refrigerate for approx 45-60 minutes.


Serve fridge cold.


Protest Heat of Summer with this Creamy and Delicious Drink.

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Bhutte Ki Kees / Spiced Corn Cream / Corn Grate in Milk / Makai no Chevdo

Don’t get misunderstood…All Bhutta (Corn) Recipes are Not Punjabi. This is from the Heart of India…Madhya Pradesh…

Preparation time 5 minutes

Cooking time 15 minutes

Serving 1



Oil 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Curry Leaves 4-5

Green Chilli chopped 2

Fresh Corn whole 2

Milk ½ cup

Salt to taste

Garam Masala ½ ts


Fresh Coriander Leaves and grated Fresh Coconut for garnishing.



Remove leaves on Fresh Corn and grate.


Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Curry Leaves and chopped Green Chilli. When spluttered, add grated Fresh Corn. When sautéed, add Milk and cook for 7-8 minutes on medium flame while stirring occasionally to prevent Milk boiling over.


If you want this dry, cook until Milk steams away.


Add Salt and Garam Masala. Mix well. Cook for 2-3 minutes more.


Remove in a serving plate.


Garnish with sprinkle of Fresh Coriander Leaves and grated Fresh Coconut.


Serve Fresh and Hot.


Enjoy Tummy Filler Bhutte Ki Kees…

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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…

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Kaju Kulfi – Cashew Nuts Kulfi

Preparation time: 2 minutes

Cooking time:  5 minutes

Servings: 12 Kulfi


Milk                                     600ml

Condenses Milk                 200ml

Cashew Nuts                     75g



Soak Cashew Nuts in approx. 100 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…

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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…

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Mathura Peda

Prep.5 min., Cooking time 20 min., Yield 20 pcs.


For Flavoured Sugar Powder ( Buru)

Sugar                                      1 cup

Ghee                                       1 ts

Edible Camphor                      PinchContinue Reading

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Begun Dohi – Eggplants with Curd

Prep.5 min., Cooking time 3 min. for 2 Persons


Eggplants slices                                  of 2 eggplants

Onion slices                                        of 2 onions

Black Pepper Powder fine                   1 tbspContinue Reading

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