Thursday, 31 July 2014


  • Tomatoes (chopped) - 5-6
  • Asafoetida (heeng) - a pinch
  • Jeera (cumin seeds) - 1/4 teaspoon
  • Ginger (sliced) - 1/2 inch
  • Green chillies (whole) - 2
  • Turmeric powder - 1/2 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Garam masala powder - 1/4 teaspoon
  • Salt - 1 teaspoon (adjust according to taste)
  • Fresh cream - 4-5 tablespoons
  • Sugar - 3/4 teaspoon
  • Paneer (cut into cubes) - 50 grams (optional)
  • Fresh coriander (chopped) - for garnish
  • Oil - 3-4 tablespoons
  • 2 cups water
  • Nutrela rice ((click here for the recipe)   OR  Jeera rice (click here for the recipe)  
  • Heat oil in a pan.
  • Add asafoetida (heeng), jeera and sliced ginger and whole green chillies and turmeric powder to the hot oil.
  • As they crackle, add chopped tomatoes to it.
  • Cook these tomatoes on high flame for 3-4 minutes.
  • Turn off the flame and allow them to cool down.
  • When tomatoes cool down, grind them to very fine paste in a mixer grinder.
  • Heat pan once again and add this tomato paste to the pan.
  • Cook well till the mixture starts leaving oil.
  • As it starts leaving oil, add red chilli powder, salt and garam masala powder.
  • When it leaves oil, add sugar to it and mix well.

  • Add 2 cups water to this tomatoes mixture.
  • Bring it to a good boil on high flame.
  • Boil it for 3-4 minutes and lower the flame.
  • Boil it till the time a slightly thick gravy is formed.
  • Once when a slightly thick gravy is forms, add fresh cream to it.
  • Boil for another 5-10 minutes.
  • Now, the gravy is ready to be used.
  • Add neutrela rice or jeera rice to this gravy just enough that they remain dipped in the gravy well.
  • Mix well and toss for 3-4 minutes.
  • Add paneer cubes to it as they give good taste to the rice.
  • Mix well.

  • Garnish with fresh chopped coriander leaves.
  • Rice with rich creamy tomato gravy is ready to serve.

Wednesday, 30 July 2014


  • Bottlegourd (gheeya) - 1 medium sized (grated)
  • Besan - 4-5 tablespoons
  • Sooji - 1 tablespoon
  • Green chillies (chopped) - 1-2
  • Fresh coriander (chopped) - 1 tablespoon
  • Red chilli powder - 1/4 teaspoon
  • Ajwain - 1/4 teaspoon
  • Garam masala powder - 1/4 teaspoon
  • Salt - 1/2 - 1 teaspoon (adjust according to taste)
  • Oil
  • In a bowl, add grated bottlegourd, besan and sooji and mix well.
  • Bottlegourd has its own water so the mixture will get mixed.
  • Now, add chopped green chillies and a little quantity of water and make a thick batter.
  • Now, add more water to make a slightly thinner batter.
  • Now, heat a tawa with 2 teaspoons of oil.
  • Keep it on high flame.
  • Spread 2 tablespoons of the batter prepared on this hot oil.
  • Now, drop 2 teaspoons of oil on the sides of this half cooked pancake so that it gets released from the bottom. Keep the flame high.
  • When it appears to be cooked from the lower side, lower the flame slightly.
  • Once when it releases from the bottom, turn it upside down.
  • Now again put 1 teaspoon of oil on the sides and turn upside down.

  • Keep turning it upside down till it is well cooked from both the sides.

  • Take it off the flame.
  • Bottlegourd pancakes are ready to serve.

Tuesday, 29 July 2014


  • Paneer (cottage cheese) cut into cubes - 200 grams
  • Capsicum (chopped) - 1 medium sized
  • Tomato Puree - 1/4 cup
  • Tomato Ketchup - 2 tablespoons
  • Red chilli powder - 1/4 teaspoon
  • Garam masala powder - 1/4 teaspoon
  • Mozarella cheese (grated) - 1/4 cup
  • Salt to taste
  • Oil - 2 tablespoons
  • Hotdog buns - 4
  • Butter - 2 tablespoons
  • Heat oil in a pan.
  • Add chopped capsicum to it and allow it to crackle.
  • As it crackles, add tomato puree to it.
  • Cook it for 3-4 minutes.
  • When it starts leaving oil, add red chilli powder, garam masala powder & salt.
  • Mix well and then add tomato ketchup to this prepared mixture.
  • Mix well.
  • Add paneer cubes to this prepared mixture and mix well.
  • Filling is ready for the hotdogs. Keep aside.
  • Now, slice hotdog buns from the centre.
  • Heat a tawa and put some butter on it.
  • Now roast both the parts of hotdog buns from both the sides till they are well cooked from both sides.
  • Now, on the lower part of the bun, spread the filling prepared using paneer and capsicum.
  • Now, spread grated mozzarella on top of the filling.
  • Now, cover it with the other half of the bun.
  • Veg hotdogs are ready.
  • Before serving microwave the hotdog for 30 seconds. This makes the cheese melt properly and tastes really good.
  • Veg hotdogs are ready to serve.

Saturday, 12 July 2014


  • Maida - 200 grams
  • Salt - 1/4 teaspoon
  • Baking soda - 1/2 teaspoon
  • Baking powder - 1/2 teaspoon
  • Sugar - 100 grams (adjust according to taste)
  • Oil - 50 grams
  • Mango pulp - 1/2 cup
  • Milk - 1/2 cup

  • Mix maida, salt, baking soda, baking powder and sieve them together. Keep aside.
  • Next, add sugar to the mango pulp and grind them together.
  • Next, add oil and mix well.
  • Now, add milk and beat them well.
  • Now add maida mixture previously prepared and add them slowly and gradually.
  • Fold in the flour added and mix well.
  • Now, the batter for mango muffins is ready.
  • Preheat oven at 180 degrees celcius.
  • Grease a muffin tray with oil and pour the batter till 3/4th quantity of each mould is filled.
  • Bake for 15-20 minutes at 180 degrees celcius.

  • After 15 minutes, check once and then continue baking.
  • Chek by inserting a knife. If the knife comes out clean it is done otherwise bake for some more time.
  • Once the knife comes out clean, mango muffins are ready to serve.

  • Top them with icing or nuts. Whipped cream icing has been shared in another post.




  • Heavy whipping cream - 1 cup
  • Icing sugar -1-2 tablespoons (adjust according to taste)
  • Vanilla essence - a few drops
  • Edible food color (if required)

  • Make sure that you use chilled heavy whipping cream as it is the best to be used to get the desired texture of the icing.
  • Keep the bowl in which you are planning to whip the cream and the whisker inside the freezer section of the refrigerator.
  • Now, pour chilled heavy whipping cream inside the chilled bowl.
  • You can keep some ice cubes in another bowl right below this one so that it keeps the cream cold.
  • Now, start beating cream using the whisker.
  • It will take around 6-8 minutes to start getting stiffer. When you start seeing peaks forming, add icing sugar and vanilla essence.
  • Now keep it the freezer for another 2 minutes.
  • After 2 minutes, take it out and whip again.
  • Now you will see it starts forming stiffer peaks. Add edible food color (if required) and mix well.
  • It is ready to be used for cakes, pastries and cupcakes.
  • If you have excess whipped cream left, keep it in the freezer. It can last for around 2 days. Take it out 5-10 minutes before using.
  • Heavy whipping cream is available in the markets. I use the cream that comes with a name "Rich's whip topping".
  • I am adding a tutorial on how to put icing on a cake. Use a spatula dipped in warm water to flatten the edges. Keep practicing and you will become perfect one day. Since my cake is flatter on the top so I am using it as it is to ice, but for other cakes, you have to scrap off the uneven portion on the top of the cake that develops due to baking and then invert the cake then you will get a flat surface to put icing on.

  • The piping bag and nozzles for various decoration designs are easily available in the market or online.
  • Whipped cream icing can be used as a topping for cakes, cupcakes, cookies, pastries, milkshakes etc.
  • Happy icing :)
  • Hare Krishna!

Thursday, 10 July 2014



  • Maida - 3/4 cup (100 grams)
  • Bananas - 2 big sized
  • Oil - 1/4 cup (60 ml)
  • Sugar - 1/4 cup (55 grams) + 2 tablespoons (adjust according to taste)
  • Baking powder - 1/2 teaspoon
  • Baking soda - 1/2 teaspoon
  • Vanilla essence - 1/2 teaspoon
  • Walnuts - 2 tablespoons

  • Sieve maida, baking soda and baking powder together. Keep aside.
  • Peel the skin of the bananas & mash well (grind).

  • Add oil, vanilla essence & mix well.

  • Next, add sugar and fold it in the mixture. Mix well.

  • Add maida, baking powder, baking soda and mix until a creamy mixture is formed. Add some walnuts.

  • Mix them well.
  • Preheat oven at 190 degrees.
  • Grease muffins tray with oil. Put the batter in the muffins tray so that it covers 3/4th quantity of each mould.

  • Bake for 20-27 minutes at 190 degrees celcius.

  • Check them with a knife. Insert a knife inside the muffin, if it comes out clean muffins are well baked, otherwise keep them for another 2-5 minutes and check again.
  • Once, when the knife comes out clean, eggless banana muffins are ready to serve.
  • Whipped cream icing can be used to decorate the muffins. The recipe has been shared in the next post.


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