Tuesday 26 April 2016

Dhokla Recipe-How to Make Soft and Spongy Dhokla-Khaman Dhokla-Besan Dhokla

Preparation time-40 minutes
  • Gram flour(besan)-150 gm(2 cup)
  • Ginger and green chilli paste-2 tsp
  • Semolina (sooji)-2 tbsp
  • Turmeric powder-1/3 tsp
  • Sugar-1.5 tbsp
  • Fruit Salt (Eno-unflavoured)-1 tsp
  • Lemon juice-2 tbsp
  • Cooking oil-1 tsp
  • Water(lukewarm)-1/2 glass(150 ml)
  • Salt to taste

For Tadka or Tempering:

  • Green chilli(split)-3
  • Curry leaves
  • Mustard seeds-1 tsp
  • Asafoetida(hing)-2 pinch
  • Sugar-1/2 tsp
  • Salt to taste-1/3 tsp
  • Coriander leaves
  • Cooking oil-2 tbsp
  • Sieve(stain) the gram flour in a bowl, add semolina and sugar, mix it properly.
  • Add water and and lemon juice, mix it properly, cover it and leave it for 15 minutes.
  • In the meanwhile, boil 2 glasses of water in a steamer or pan and grease a deep plate or cake tin.
  • After 15 minutes, add turmeric powder, ginger, green chilli paste, salt and 1 tsp of oil, mix it well.
  • Add fruit salt(eno) on batter, add 1 tbsp of water on fruit salt, mix it for 10-12 seconds.
  • Pour the batter into the greased cake tin/plate immediately after mixing it.
  • Open the lid of the pan/steamer (after 15 minutes of boiling the water) and place the batter tin/plate inside the pan/steamer.
  • Put the lid and cook it for 20 minutes on medium flame (do not open the lid of the pan in between).
  • Turn off the flame and let it cool down a bit. 

Tadka or tempering:

  • Take out the dhokla from pan/tin and cut it into pieces.
  • Heat oil in a tadka pan, add asafoetida, mustard seeds, green chilli, curry leaves, sugar and salt.
  • Fry it for few seconds, turn off the flame and pour the tadka on the dhokla.
  • Garnish with fresh coconut and coriander leaves, ready to serve, serve with green chutney and red chutney. 

Mango Frooti Recipe-How To make Mango Frooti at Home-Fresh Mango Juice-Summer Drink for Kids

Preparation time-30 minutes


  • Ripe mango(washed)-2
  • Raw Mango(washed)-1
  • Sugar-150 gm
  • Water-1 litre(approx.)


  • Peel the mangoes, chop into pieces and discard the seeds.
  • Put the pulp in a pressure cooker, add one glass of water and close the lid.
  • Turn on the flame and put the pressure cooker on it, boil it for 4-5 whistles on high flame.
  • After 4-5 whistles, turn off the flame and let it cool down completely.
  • Add sugar and one glass of water in a pan, put it on gas stove and heat it on medium flame till it starts to boiling.
  • Let the sugar dissolve completely (It takes approx 2 minutes on medium flame).
  • Once the sugar has dissolved, turn off the flame and let it cool down completely.
  • Put the boiled mango pulp along with the it's water and sugar syrup in blending jar, blend it into smooth paste.
  • Take it out in a big pot and add 2 glasses of water(adjust the water based on your taste), stir it well.
  • Cover it and put it in refrigerator for 2-3 hours.
  • Ready to serve, serve it with ice cubes.

Saturday 16 April 2016

Super Quick Cold Coffee Recipe-Chocolate Cold Coffee-Iced Coffee-Easy Cold Coffee Recipe

Preparation time-15 minutes


  • Milk(Boiled and chilled)-1 glass(250 ml)
  • Coffee powder-1 tsp
  • Sugar-2 tsp or as per your taste
  • Chocolate syrup-1 tbsp
  • Ice cubes-3 to 4
  • Dairy milk chocolate for garnish


  • Put milk, coffee powder, sugar and ice cubes in a blending jar.
  • Close the jar properly and blend it for 10-15 seconds.
  • Coat the inner surface of the serving glass with chocolate syrup.
  • Pour the blended coffee into the serving glass and grate little chocolate over it.
  • Serve chilled.

Friday 15 April 2016

Rajasthani Mirchi Vada Recipe-Mirchi vada-Mirchi ka Pakoda-Mirchi Bhajji-Easy Tea Time Snack

Preparation time-30 minutes
Serving-3 to 4


  • Large Green chilli(bhavnagri mirch)-200 gm
  • Gram flour-100 gm
  • Boiled potato-3
  • Coriander leaves-1/3 cup
  • Ginger garlic paste-1 tsp
  • Chopped green chilli-2(optional)
  • Fennel seeds(sounf)-1/2 tsp
  • Turmeric powder-1/3 tsp
  • Red chilli powder-1/2 tsp
  • Garam masala powder-1/2 tsp
  • Dry mango powder(aamchur powder)-1/2 tsp
  • Cooking oil for frying
  • Salt to taste


  • Grate/mash the boiled potato in a bowl.
  • Add garam masala powder, red chilli powder, coriander leaves, fennel seeds, dry mango powder, green chilli and salt.
  • Mix it properly, stuffing is ready.
  • Slit the chilli lengthwise and remove all the seeds.
  • Take one chilli at a time and stuff the prepared aloo masala inside.
  • Repeat the process to stuff the remaining chillies.

Batter preparation:

  • In a bowl: add gram flour, turmeric powder, red chilli powder, garam masala powder and little salt, mix it.
  • Add water to make thick batter, add ginger garlic paste and stir it well.

Frying process:

  • Turn on the flame and heat a pan on high flame, add sufficient oil and let it heat.
  • Once the oil is heated properly, reduce the flame to medium.
  • Coat the stuffed chilli with gram flour batter and gently drop into the hot oil.
  • Fry it on medium flame till it turns golden brown, keep flipping in between.
  • Take it out on the kitchen towel to absorb extra oil, repeat the process for frying remaining stuffed chillies.
  • Rajasthani Mirchi vada is ready to serve with tomato ketchup or red chutney.

Monday 28 March 2016

Aloo Matar Curry Recipe-Aloo Matar In Pressure Cooker-Potato and Peas Curry-Easy n Quick Aloo Matar

Preparation time-30 minutes
  • Ingredients:
  • Potato(cubes)-400 gm(Chopped and washed)
  • Frozen/fresh geen peas-100 gm
  • Chopped green chilli-2
  • Chopped onion-2 (medium)
  • Tomato puree-100 gm
  • (you may use 2-3 finely chopped tomato)
  • Ginger garlic paste-1 tbsp
  • Cumin seeds-1 tsp
  • Cooking oil-3 to 4 tbsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1/3 tsp
  • Garam masala powder-1/2 tsp
  • Chopped coriander leaves
  • Salt to taste
  • Heat a pressure cooker pan, add oil and let it heat.
  • Add cumin seeds and fry it for few seconds.
  • Add green chilli and onions, fry it till onions turn golden brown(approx 2-3 minute).
  • Add ginger garlic paste, cook it for a minute on low flame.
  • Add potato and fry it for 2 minutes on medium flame, keep stirring in between.
  • Add turmeric powder, red chilli powder, cumin powder and coriander powder, mix it.
  • Add green peas, tomato puree and mix it, cover the pan and cook it for a minute on low flame.
  • Add one glass of water, salt and garam masala powder, mix it well.
  • Close the lid and cook it for 2 whistles on medium flame.
  • Turn off the flame and let the cooker cool down.
  • Garnish with coriander leaves and serve hot with roti, poori, paratha or rice.


Tuesday 22 March 2016

Gujiya Recipe-Mawa and Dry Fruits Gujiya-Samosa Shape Gujiya-Karanji-Gugra

Preparation time-45 minutes
No of pieces-10


  • All purpose flour(maida)-250 gm(2.5 cup)
  • Mawa(khoya)-100 gm(1 cup)
  • Mix dry fruits (chopped)-50 gm(1/2 cup)
  • Desiccated coconut-25 gm (1/3 cup)
  • Powdered sugar or normal sugar-3 tbsp
  • Cardamom powder-1/3 tsp
  • Ghee-2 tbsp
  • Cooking oil for frying


Dough Preparation-

  • Add 3 tbsp cooking oil in the maida and mix it properly.
  • Add water and mix it, add water and knead it into stiff dough (stiffer than roti dough).
  • Cover it and leave it for 15 minutes.


  • Turn on the flame, heat a pan and reduce the flame to low.
  • Add desiccated coconut and roast it for a minute, keep stirring.
  • Take it out in a plate and keep it aside, add ghee in the same pan, let it heat.
  • Add chopped dry fruits, fry it for a minute on low flame.
  • Add mawa(khoya), cook the mawa for a minute on low flame, keep stirring.
  • Turn off the flame and let it cool down completely.
  • Once the mawa is cold, add sugar, cardamom powder and roasted coconut, mix it properly.
  • Stuffing is ready.

Gujiya Preparation:

  • Grease the gujiya maker or mould with ghee.
  • Take a small portion of dough, roll it into poori shape.
  • Place it inside the gujiya maker, put 2 tsp stuffing inside.
  • Apply few drops of water on the edges of the poori, close the machine and gently press the edges.
  • Take it out from the gujiya maker, Repeat the process to make gujiya from remaining dough.

Frying process:

  • Heat sufficient oil in a deep pan, keep the flame on low-medium.
  • Drop a small ball of dough to check the temperature of oil.
  • Place 3-4 gujiyas at a time in hot oil, Fry it for 4-6 minutes on low medium flame, keep flipping in between.
  • Take it out in a kitchen towel to absorb extra oil from it.
  • Repeat the frying process for remaining gujiyas.
  • Gujiya is ready to serve(Store it in a airtight container and consume within 5-7 days).