Lemon Coriander Cauliflower Rice

Preparation time 10 minutes

Cooking time 10 minutes

Servings 2



Oil 1 tbsp

Ginger-Garlic-Chilli 1 tbsp

(finely chopped)

Onion finely chopped 1

Cauliflower 300g

Vegetable Stock Cube 1

Rice partially cooked 1 cup

Salt to taste

Lemon Zest ½ ts

Fresh Coriander Leaves chopped ¼ cup

Lemon Juice ½ ts



Wash, clean and grate Cauliflower.


Take ½ cup of water in a pan and put it on medium flame. Dilute Vegetable Stock Cube in it.


Heat Oil in a pan.


Add finely chopped Ginger, Garlic, Chilli, Onion and sauté.


Add grated Cauliflower.


Add Vegetable Stock Cube water. Cook it for 2-3 minutes.


Add partially cooked Rice and Salt. Mix well. Cover with a lid and cook.


When it is cooked, add Lemon Zest, Fresh Coriander Leaves and Lemon Jiuce. Mix well.


Serve Fresh and Hot.


Make Rice better Delicious with Zest of Lemon, Freshness of Coriander Leaves and Yummy Cauliflower.

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Ice Cream Topical Treat

Preparation time 5 minutes

Cooking time 5 minutes

Servings 2



Bread Slices 2

Ghee to fry

Powder Sugar as needed

Banana Strawberry Ice Cream 1 Scoop

Condensed Milk as needed


Banana Slices for garnishing



Cut all Bread Slices in round shape.


Pan fry both sides of round cut Bread Slices using Ghee.


Dust both sides of pan fried bread slices with Powder Sugar.


Put a prepared Bread Slice on a serving plate.


Put a scoopful of Banana Strawberry Ice Cream on Bread Slice.


Drizzle Condensed Milk over it.


Put Banana Slices to garnish.


Serve immediately.


Ice Cream Treat is Always Hard to Resist…

Topical Treat Makes it Totally Irresistible…


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Tomato Dhaniya Shorba

Preparation time 10 minutes

Cooking time 20 minutes

Yield 1 bowl



Oil 1 ts

Black Pepper 5-7

Whole Coriander 1 tbsp

Cumin Seeds 1 tbsp

Cinnamon 2 pcs

Big Cardamom 1

Clove buds 5

Onion chopped 1

Garlic chopped 5 buds

Carrots chopped 2 tbsp

Tomato chopped 5-6

Ginger Paste 1 ts

Salt to taste

Fresh Coriander Stalks chopped ½ cup

Kashmiri Red Chilli Paste 1 ts

Butter 1 ts

Clove-Cinnamon Powder Pinch


Garlic Breads for serving



Heat Oil in a pan.


Add Black Pepper, Whole Coriander, Cumin Seeds, Cinnamon 1 pc, Big Cardamom and Clove Buds and sauté well.


Add chopped Onion, Garlic, Carrots, Tomato and Ginger Paste. Mix well.


Add littler water and Salt. Mix well.


Cover the pan with a lid and cook on medium flame until Tomatoes are cooked well.


Add chopped Fresh Coriander Stalks and Kashmiri Red Chilli Paste. Mix well.


Add 1 glass of Water and let it boil on medium flame for a while.


Strain the mixture and collect Spiced Water in a bowl. Keep it a side.


Heat Butter in a pan on low flame.


Add 1 pc of Cinnamon.


When spluttered, add Spiced Water and Clove-Cinnamon Powder. Let it boil for 3-4 minutes on medium flame.


Serve Hot and Fresh with Garlic Breads.


Spice Up with Spicy and Healthy Tomato-Coriander Shorba.

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Wafer Pav-Wafer Buns

Preparation time 5 minutes

Cooking time 0 minutes

Servings 2



Buns 2

Wafer 1 cup

Butter 1 tbsp

Green Chutney 2 tbsp

Sweet Chutney / Dates Chutney 2 tbsp

Garlic Chutney 1 tbsp

Mayonnaise 1 tbsp

Tomato Ketchup 1 ts

Chilli Flakes 1 ts



Make a slit in each Bun.


Apply Butter on one inner side of the slit. Then, apply Green Chutney and Sweet Chutney.


Apply Mayonnaise on another inner side of the slit. Then, apply Garlic Chutney and Tomato Ketchup.


Sprinkle Chilli Flakes on both inner sides of the slit.


Insert 3-4 wafers in the middle of the slit.


Press the bun lightly.


Serve on a serving plate with some additional wafers on a side of the serving plate.


Anytime…Wafer Time…

Watching Your Favourite T.V. Channels…

While Enjoying



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Khushka Biryani

Preparation time 10 minutes

Cooking time 15 minuts

For 2 Persons



For Paste:

Ghee 1 ts

Cinnamon 1 pc

Clove buds 3

Kapok buds (Marathi Moggu) 3

Cardamom 1

Nutmeg Powder Pinch

Onion chopped 1

Garlic buds chopped 5

Ginger 1 pc

Green Chilli chopped 2

Fresh Coriander Leaves 2 tbsp

Fresh Mint Leaves 2 tbsp


For Biryani:

Ghee 2 tbsp

Cinnamon Leaf 1

Star Anise (Badiyan) 2

Onion chopped 1

Tomato chopped 1

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Coriander-Cumin Powder 1 ts

Salt to taste

Curd ¼ cup

Rice soaked ½ cup


Fresh Coriander Leaves for garnishing.



Heat Ghee in a pan on low flame.


Add all listed ingredients for  paste and sauté well.


Leave it to cool off.


In a wet grinding jar of mixer, crush to fine paste.


Heat Ghee in a pan on low flame. Add Cinnamon Leaf, Star Anise, chopped Onion and Salt. Mix well while sautéing.


Add chopped Tomato. Mix well.


Add Turmeric Powder, Red Chilli Powder, Coriander-Cumin Powder, Salt and prepared paste. Sauté it well.


Add Curd and mix well.


Add soaked Rice and 1 cup of water. Stir to bottom occasionally to prevent sticking Rice. Cook on medium flame until Rice is cooked well and there is no excess water remaining. When little water remain, reduce flame to low.


Take in a serving bowl.


Sprinkle Fresh Coriander Leaves to garnish.


Serve Fresh and Hot.


Biryani is One of The Most Popular Indian Dish around The World…

This Biryani is taught to us by South Indians with The Special Flavour of


Kapok Buds (Marathi Moggu)


Make Your Simple Rice a Mouth Watering Dish with South Indian Style.

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Ghee Cake

Preparation time 10 minutes

Baking time 30 minutes

For 5 Persons



Milk ½ cup

Ghee ½ cup

Curd ½ cup

Sugar Powder ½ cup

Milk Powder ½ cup

Refined White Wheat Flour (Maida) 1 cup

Baking Powder 1 ts

Baking Soda ¼ ts

Mix Nuts ¼ cup

Tutti Fruity 1 tbsp


Ghee for greasing moulds

Refined White Wheat Flour for dusting moulds



Take in a bowl all together, Sugar Powder, Milk Powder, Refined White Wheat Flour, Baking Powder and Baking Soda. Sieve to mix well.


In another bowl, take Milk, Ghee and Curd all together. Mix well. Add sieved content and beat it so well.


Add Mix Nuts and Tutti Fruity and mix well.


Grease cake mould with Ghee and dust with Refined White Wheat Flour. Pour prepared batter in this mould.


Preheat oven. Put prepared mould in preheated oven.


Bake for 30 minutes at 200°.


Remove from the oven, let it cool down and unmould it.


Offend The Diet for a While…


While Celebration…Celebrate with Yummy GHEE CAKE…

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Kanda Poha

Preparation time 5 minutes

Cooking time 5 minutes

For 2 persons



Poha (Flattened Rice) 1 cup

Turmeric Powder 1 ts

Sugar 2 ts

Salt to taste

Oil 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Dry Red Chilli 1

Curry Leaves 5

Green Chilli 1

Onion finely chopped 1

Lemon ½

Fresh Coriander Leaves 1 tbsp

Peanuts, Sev (Gram Vermicelli), Pomegranate granules for garnishing

Curd for serving



Take Poha in a bowl.


Add 2 glasses of water and wash. Remove water. Leave Poha a side for 5 minutes.


Add Salt, Turmeric Powder and Sugar and mix well with Poha taking care of not mashing Poha.


Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Dry Red Chilli and Curry Leaves.


When crackled, add finely chopped Onion, Green Chilli and sauté.


Add Salt and Turmeric Powder and mix.


Add Poha and mix well taking care of not mashing Poha.


Cover the pan with a lid and cook on low flame for 2-3 minutes.


Switch off the flame.


Add Lemon Juice, Fresh Coriander Leaves and Peanuts. Mix well.


Sprinkle Sev and Pomegranate granules to garnish.


Serve fresh with Curd.


Have Light and Satisfying Snack anytime.

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Sweet and Salty Bites

Preparation time 2 minutes

Cooking time 10 minutes

Servings 10



Crack Jack Biscuits 10

Sugar ½ cup

Butter 2 tbsp

Cream ¼ cup

Dark Chocolate ¼ cup

Milk Chocolate ¼ cup



Set Aluminum Foil Paper on a baking dish.


Arrange Crack Jack Biscuits on it.


Take Sugar in a pan and melt it low flame while stirring occasionally. Add Butter and Cream. Stir while on low flame until it thickens. Then, pour this mixture over arranged Biscuits on a baking dish.


Pre-heat the oven. Bake it for 2 minutes only at 180° in pre-heated oven.


Immediately, when it is still hot out taking out of the oven, shred Dark Chocolate and Milk Chocolate to sprinkle all over it. Chocolate will be melted due to the temperature.


Keep it in the refrigerator for 20 to 30 minutes to set.


Cut pieces of size and shape of choice.


Serve fridge cold for better taste.


Just Bite It…and…Say It…


Is it Sweet…!!! Is it Salty…!!!

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Chana Madra

Preparation time 5 minutes

Cooking time 20 minutes

For 2 persons



For Paste:

Rice 2 tbsp

Cardamom granules of 2 cardamom

For Madra:

Mustard Oil or Ghee 1 tbsp

Asafoetida Powder Pinch

Clove buds 2

Cinnamon 1

Cardamom whole 1

Cumin Seeds 1 ts

Coriander-Cumin Powder 2 ts

Turmeric Powder 1 ts

White Chickpeas boiled 1 cup

Curd 1 cup

Salt to taste

Ghee 1 ts



Take Rice and Cardamom granules in a bowl. Add ¼ cup of water. Leave it for approx 1 hour. Than grind it in wet grinding jar to fine paste.


Heat Mustard Oil or Ghee in a pan. Add Asafoetida Powder, Clove buds, Cinnamon, Cardamom and Cumin Seeds. When crackled, add Coriander-Cumin Powder and Turmeric Powder. Mix well and cook for 1-2 minutes. Add boiled White Chickpeas, Curd, prepared Rice Paste and Salt. Mix well and cook well for approx 10-12 minutes while stirring occasionally.


Take it in a serving bowl. Put a spoonful of Ghee on top of it.


Serve Hot with Boiled or Steamed Rice.

One More…From the Lap of Himalayas…Mountainous Himachal Pradesh…


To Make You Feel…Full of Energy…to be Mountaineer…

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Chana Bateta

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings 2


Potato boiled 3

Chickpeas boiled ½ cup

Oil 2 tbsp

Red Chilli Powder 3 tbsp

Garlic Masala (Havej) 3 tbsp

Fresh Coriander Leaves 2 tbsp

Salt to taste


For Red Chutney:

Sweet Potato 1

Tomato 5

Red Chilli Powder 1 tbsp

Jaggery 1 ts

Garlic Masala (Havej) 1 tbsp

Salt to taste


For Green Chutney:

Green Chilli 5

Potato boiled ½

Salt to taste


Deep fried colourful Fryums for garnishing.



For Red Chutney:

Take Sweet Potato and Tomato in a pressure cooker. Add 1 cup of water. Pressure cook up to 1 whistle. Leave the pressure cooker to cool down.


Remove the content with water from pressure cooker in a wet grinding jar of mixer. Add Red Chilli Powder, Jaggery, Garlic Masala and Salt. Grind it to fine texture. Remove it in a bowl.


Red Chutney is ready. Keep a side.


For Green Chutney:

Take Green Chilli, boiled Potato half and Salt in a wet grinding jar of mixer. No water at all, please. Grind it well. Remove it in a bowl.


Green Chutney is ready. Keep a side.


For Assembling:

Take boiled Potato and Chickpeas in a bowl. Pour 2 tbsp of Oil on it. Sprinkle Red Chilli Powder, Garlic Masala, Fresh Coriander Leaves and Salt. Toss it slowly to mix sprinkled spices.


Remove it in a serving bowl. Pour spreading Red Chutney and Green Chutney over it.


Sprinkle deep fried Fryums to garnish.


Serve immediately after assembling to enjoy freshness.


This is Really Irresistible for Everyone at Home…

Enjoy Anytime…

Sports Time…Movie Time…

Cartoon Time…Saas Bahu Serial Time…

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