Friday, December 14, 2018

Chocolate Pudding - Eggless

| Chocolate Pudding - Eggless |

This is very easy recipe and you can plan this dessert when you are planning a special meal.
  • Corn Flour - 3 tbsp
  • Cocoa Powder - 1/4 Cup
  • Sugar - 1/2 Cup
  • Milk - 2 Cups
  • Butter - 2 tbsp
  • Vanilla Essence - 2 tsp
  • Mix the dry ingredients- Corn Flour, Cocoa Powder and Sugar. Add milk to the dry mix and cook on medium heat stirring continuously with whisker. It should thicken in about 3-4 minutes. Switch off the flame then add butter and vanilla essence. Mix well with a whisker.
  • Pour the mix in serving dishes and keep in fridge for 3-4 hours to set.
  • You can garnish with some cherry and chopped walnuts.
Enjoy Eggless Chocolate Pudding !!


All the dry ingredients in a pan

Added milk before cooking on medium heat

Starts to thicken

Take off from heat before adding butter and vanilla essence

Pour in serving dishes and place them in fridge for 3-4 hours to set

Friday, December 7, 2018

Mutton Fry

| Mutton Fry / Mutton Bhuna |

This dish goes to all those Mutton lovers for whom, Mutton can only be the best non vegetarian dish.
This dish is typically a starter or finger food that you can plan when doing elaborate meals or with some drink & beverages. It’s quite simple, all you need is basic ingredients and willingness to cook.
It’s done in two step with first cooking mutton and then stir frying for second step.
Ingredients: for first cooking
  • Mutton - 750 gms / small sized
  • Sliced Onions - 3 medium sized
  • Ginger Garlic Paste - 1 tbsp
  • Coriander Powder - 1 tbsp
  • Red Chili Powder - 1 tsp / as per taste
  • Garam Masala - 1 tsp
  • Turmeric Powder - 1 tsp
  • Salt - as per taste
  • Mustard Oil - 4 tbsp
  • Jeera - 1/2 tsp
  • Heat oil in a pan and temper with jeera. Throw in sliced onions and fry on high to medium heat till translucent.
  • Add Mutton pieces, ginger garlic paste, salt, turmeric, red chili and coriander powder. Mix well and fry on high heat for about 3-4 minutes. Cover with lid and cook on low to medium heat.
  • Mutton will release water and we want it to get tender while it’s cooking in the water released. Keep stirring occasionally as the Mutton cooks and water dries up.
  • It should take about 35-45 minutes of cooking for Mutton to get tender and cooked. Add Garam Masala at the end and switch off after 2-3 minutes. Keep aside.
Ingredients- Stir Fying
  • Cooked Mutton
  • Onion - 2 nos diced
  • Garlic - 10-12 nos sliced
  • Ginger - 1 inch julienned
  • Green Chili- 7-8 sliced
  • Mustard Oil - 2 tbsp
  • Heat oil in a pan and fry sliced garlic for about a minute before adding diced onions. Fry them on high heat till they are translucent.
  • Add cooked mutton, ginger and green chilies and toss them all on high heat for 3-4 minutes. You don’t want to cook the onions completely, as it’s good to have some bite.
Mutton Fry is ready !! Enjoy
  1. When you are planning this for some guests, you can cook the Mutton in advance and just to stir frying when you want to serve. This would not take more than 5-6 minutes.

Temper oil with jeera and fry sliced onions till they are translucent

Add Mutton pieces, ginger garlic paste, turmeric, coriander, red chili and salt

Mix well everything and fry on high heat for 3-4 minutes

Cover with lid and cook on low heat

Keep stirring occasionally; mutton will release water as it cooks

All water dried up and mutton cooked

Ingredients for stir frying

Fry sliced garlic in oil

Add diced onions

Fry on high heat till onions are translucent

Add cooked mutton

Add ginger and green chilies

Toss everything on high heat

Enjoy Mutton Fry / Mutton Bhuna

Friday, November 30, 2018

Choley Masala

| Choley Masala |

Choley is one of favourite vegetarian dishes from Punjab to Delhi. But you can't cook choley just like any other sabzi. It has to stand out different; it’s cooked differently.
Sharing here one of my signature recipe and all my family & friends always like this, and I am sure so will yours’ when you cook this for them.
  • Choley / Chickpeas 1/2 kg
  • Jeera - 1/2 tsp
  • Hing / Asafoetida - 1/2 tsp
  • Ajwain - 1/2 tsp
  • Sliced Onions - 3 Nos
  • Ginger garlic paste - 1 tbsp
  • Tomato - 5 nos - puréed
  • Coriander Powder - 4 tbsp
  • Red Chilly Powder - 1 tbsp. / As per taste ▪️Garam Masala - 1 tsp
  • Kasoori Methi - 2 tbsp
  • Tamarind Paste - 1 tsp
  • Oil - 4 tbsp
  • Salt - as per taste
  • Soak choley / chickpeas for 6-8 hours and then pressure cook after adding little salt and a tea bag to give dark colour.
  • Heat some oil and temper with jeera / cumin, Hing and Ajwain
  • Add sliced onions, say 3 onions for a 1/2 kg of choley.
  • Add 4 tbsps of corriander powder when onions are translucent.
  • Add 1 tbsp ginger garlic paste. Keep frying and then add tomato.
  • Bhuno for some time and red chilly powder to taste
  • Add 1 tbsp anardana powder.
  • Now keep frying this masala by adding little stock of the boiled choley. As the masala dries and oil separate, keep adding stock till the masala is very fine and all stock is finished.
  • Now add the choley, tamarind and fry for some time. Also add Kasoori methi about 2 tbsp.
  • Check seasoning before adding salt. Remember there was salt added while boiling Choley.
  • Add water for desired consistency. Add garam masala just at the end and finish in 2 minutes.
  • Add some Ginger and Green chili juliennes to garnish before serving.
Have your Choley with Puri, Bhature, Parantha or just like that !!
  1. There is extra quantity of coriander powder than normal dishes, which is required in this type of Choley.
  2. Some patience and labour is required to fry the masala by adding little stock at time. Bhuno and bhuno / fry and keep frying the masala, is that will give it a great taste. 
  3. Use good quality garam masala. Check the recipe posted separately for garam masala.
Choley soaked overnight, boiled after adding salt and
tea bag. Water separated from boiled choley.

Temper oil with jeera, Hing and ajwain

Fry sliced onions till they are translucent.
Add coriander powder, lots of it.

Add anardana powder (dry pomegranate seeds powder)

Add ginger garlic paste

Add pureed tomatoes

Add salt and red chili powder

Keep frying the masala on medium heat. If water is
drying up, add little water from boiled choley

Keep frying and frying till you get consistency like this.
The secret is "bhunoing" and lots of "bhunoing"

See the masala is all like smooth texture with oil on top.
You will get this result after almost frying / bhunoing for 20 minutes.

Add boiled choley, Kasoori Methi, Taramarind pulp and Garam Masala.

Mix well

Add Green Chili and Ginger juliennes

Add remaining water from boiled choley, add more if required.

Cook till you get desired consistency. I would recommend
it should not have too much gravy but just a little.

Friday, November 23, 2018

Sarsoan Ka Saag

Sarsoan Ka Saag

Winters are coming, so are so many seasonal dishes. One of the popular dishes especially from Punjab is “Sarsoan Ka Saag” which is served with “Makki Roti”.

  • Sarsoan / Mustard Leaves - 1 bunch
  • Palak / Spinach Leaves - 2 bunch
  • Green Chili - 4-5 nos
  • Onion Chopped - 2 medium size.
  • Tomato Chopped - 2 medium size
  • Ginger Garlic Paste - 1 tbsp
  • Turmeric Powder- 1/2 tsp
  • Dhaniya Powder - 1 tsp
  • Red Chili Powder - as per taste
  • Makki Aata - 1 tbsp
  • Salt - as per taste
  • Ghee - 3 tbsp
  • Jeera - 1/2 tsp
  • Rough chop sarsoan leaves, Palak leaves abs green chili. Pressure cook for 1 whistle after adding salt. Let it cool down before blending the mix.
  • Mix Makki Aata in little water and add that to blended Saag mix.
  • Place the Saag mix back on heat and cook for about 8-10 minutes while stirring regularly.
  • Take a separate pan to prepare tadka. Heat ghee and temper with jeera, then fry onions till they are translucent. Add tomato, ginger garlic paste, turmeric, dhaniya, red chili and salt. Cook the tadka on medium heat till all mixed nicely and ghee separates. Now add Saag mix and cook for another 5 minutes.
  • Prepare second tempering with ghee and some jeera to add to Sarsoan Saag.
Serve hot with some butter on top and with Makki Roti smeared with ghee / butter.
Enjoy Makki ki Roti Sarsoan Ka Saag

Chopped Sarsoan, Palak and Green Chili to be pressure cooked

Pressure cooked for 1 whistle after adding little salt

Blended Saag mix

Add some Makki Aata mixed in water to Saag

Preparing tadka

Tadka all fried

Added tadka to Saag mix and again cooked

Cooked for about 5 minutes, all ready

Prepare tadka with some ghee and jeera

Add a dollop of butter and served best with Makki Roti on the sides


Friday, November 16, 2018

Eggless Tiramisu Cake

Eggless Tiramisu Cake

Who doesn’t love classic Italian dessert “Tiramisu”. Now how about making eggless Tiramisu Cake.

This is easily explained in following steps

  1. Making Eggless Cake
  2. Coffee Concoction
  3. Tiramisu Frosting
Ingredients - Eggless Cake
  • Flour - 1 and 1/2 cup
  • Curd - 1/3 Cup
  • Vegetable Oil - 1/3 Cup
  • Powder Sugar - 3/4 cup
  • Baking Powder - 1 & 1/2 tsp
  • Baking Soda - 1/2 tsp
  • Milk - 1/3 Cup
  • Vanilla Essence - 1 tsp

Method - Eggless Cake
  • Whisk sugar and oil till nicely mixed.
  • WET Mix - Mix baking soda in curd and leave for 3-4 minutes. It will become little frothy. Now add this to sugar & oil mix.
  • DRY Mix - Sieve flour and baking powder.
  • Now combine DRY & WET mix and also add vanilla essence. If the batter is too thick, then add little milk (room temperature), if required.
  • Pour the batter in tin or Cake mould and bake at 180 degrees to 30-35 minutes till the centre comes out clean with toothpick.
Coffee Concoction
  • Instant Coffee - 2 tbsp
  • Sugar - 1 tbsp
  • In a cup add coffee & sugar and pour boiling hot water to make coffee Concoction.
  • Let it come normalise at room temperature
Ingredients - Tiramisu Frosting
  • Philadelphia Cream Cheese - 300 gms
  • Whipping Cream - 50 ml
  • Powdered Sugar - 2 tbsp
  • Vanilla Essence - 1 tsp
  • Beat whipping cream till it forms a peak. Now add cream cheese, sugar and vanilla Essence and whip till all combined nicely which should take about 2 minutes.
  • For Tiramisu Cake - Assembly, Cut the Cake into two layers. Put one layer at the base. Now add little coffee concoction all over the cake.
  • Now layer cream cheese frosting to cover before adding second level of cake. Repeat the same step - coffee concoction, cream cheese to cover from all sides as well.
  • You can use cream cheese frosting for making some design on top.
  • Let it rest in fridge for at least 4 hours.
  • Use a strainer to dust some cocoa powder on top.
Enjoy Eggless Tiramisu Cake


Curd and Baking Soda mixed

WET MIX - Add curd mix to beaten oil & sugar mix

Now adding flour mix to wet Mix

Whisk all together

Pour the mix in Cake tin

Bake at 180 degrees for 30-35 minutes

Coffee and sugar for concoction

Add boiling water to coffee & sugar. Let it cool at room temperature

Beat whipping cream till it forms peak

Add cream cheese and powdered sugar

Combine all together

Cut Cake in 2 halves. Spread some coffee concoction all over

Spread some cream cheese frosting

Place second layer of cake and repeat coffee concoction
and cream cheese frosting. Also do frosting from sides

Make some design using cream cheese frosting. Let it sit in
fridge for 4 hours. Dust some cocoa powder at top.


Chocolate Pudding - Eggless

| Chocolate Pudding - Eggless |   This is very easy recipe and you can plan this dessert when you are planning a special meal. ...