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Bhapa Doi - Indian Cheese Cake

Sweetened condensed milk - 1 can- approx 1 cup
Hung yogurt or Greek yogurt - 1.5 cups
Corn starch - a pinch (optional)
Nuts - blanched pistachios
Saffron strands
Cardamom powder

Blend all the ingredients and transfer in the ramekins. Cover with foil. Prepare baking dish by filling it with water and place the ramekens in it. Bake at 350 F for 30-40 minutes until the toothpick comes out clean.
Cool in refrigerator for 5-6 hours before serving !

Recent posts

Granola Mix

Mix old fashioned oats+ honey + sugar + chopped almonds + chopped walnuts + cranberries + sea salt+ vanilla extract + coconut oil or any other vegetable oil. Transfer the contents to baking tray  bake at 350 F till it turns golden. Keep stirring in between to avoid burning.
Cool and store in air tight box.
Enjoy with yogurt.

Doodh Peda


Ricotta cheese - 16 oz
Milk powder - 3/4 cup
Sugar - 3/4 cup
Pistachios for garnishing
Saffron strings - 4-5
Ghee - 1 tbsp


cook 16 oz ricotta cheese with 1 tbsp ghee till most of the water evaporates. Add 3/4 cup milk powder, kesar strings and sugar to taste and cook again till the mixture becomes doughy. Add ground cardamom power if u wish. Cool and make balls. Garnish with pistachios and refrigerate.

Quinoa Rice Stir Fry

Quinoa -rice - 1.5 cups, soaked and washed several times Mixed veggie - 1.25 cups  Chopped onions - 1 small Diced potatoes - 1 medium  Water Salt - to taste Biryani masala - store bought , 2 tsp 

Method  Prepare quinoa with 2 cups of water. Pressure cook on high till one whistle and open the lid once the pressure settlesHeat oil in cast iron pan and add cumin seeds. Once it begins to crackle, add diced onions and saute followed by potatoes and mixed veggies. Add salt and fry veggies on medium flame. Add biryani masala and mix well.Add cooked quinoa to the  veggie mix and stir well to mix the spices. Serve warm with raita/dip !

Achari Aloo Baigan

I recently bought lodge cast iron skillet and cant stop raving about it. The food cooks quickly and evenly without getting scorched. The vegetables are crispier and perfectly roasted. 
Mustard oil - 2-3 tbsp Eggplant - 1.5 cups, diced small Potatoes - 1 cup, diced small
Panchphoran Spices Mustard seeds - 1 tsp Cumin seeds - 1 tsp Fenugreek seeds (methi dana)- 1/2 tsp Nigella seeds (kalonji) - 1 tsp Fennel seeds - 1 tsp
Salt - to taste
Red chili powder - to taste
Turmeric - 1/2 tsp
Mango powder (khatai / amchoor) - 3/4 tsp


Heat oil in cast iron pan till its smoking hot. Reduce the flame and add all the spices under panchphoran. Once the spices start to crackle, add chopped eggplant and potato and cook on medium heat. Add salt and turmeric and continue to cook on medium to high heat. Cover the pan in between to hasten the cooking process. Add red chili powder and mango powder according to taste. Stir the vegetables to coat all the spices and garnish with cilantro and …

Instant Dhokla

Semolina - 1 cup
Yogurt - 1 cup
Salt - to taste
Turmeric - 1 tsp
Ginger - i.5 inch, grated
Oil - 2 tbsp
Eno - 1 tsp or more
Water - 1/4-1/2 cup

Oil-2 tbsp
Mustard seeds - 1. tsp
White sesame seeds - 1 tsp
Coconut - 1 tsp
Asafoetida (heeng) - 2 dashes
Green slit chillies - 2-3 
Curry leaves  - 6-7
Sugar - 1.5 tbsp
Water - 1/2 cup
Lemon juice


Mix semolina, yogurt, salt, turmeric, ginger, oil. Adjust consistency by adding water. Keep the mixture aside for 10 minutes.Grease the pan with generous amount of oil Add eno to the mixture and mix the content gently. Pour the batter into the greased bowl and cook in microwave for 4 minutes. I cook it covered. Insert the toothpick and see if it comes out clean.Let it rest in the microwave for 5 minutes Prepare tadka: heat oil, add mustard seeds, sesame seeds, heeng, green chillies, green peper  and let it cook for 1 minute. Next Add water and sugar mixture. Boil the contents for 1-2 minutes and add lemon juice. Adjust the …

Cabbage Stir Fry

Cabbage - 1 medium head, chopped
Green peas - 1/2 cup
Ginger - 1-2 inch, grated
Green pepper - 1, chopped
Corriander powder - 1 tbsp
Turmeric - 1 tsp
Salt to taste
Mustard seeds - 1.5 tsp
Garam masla - 1 tsp
Lemon juice - 2 tbsp
Vegetable oil - 2-3 tbsp


Heat oil, add mustard seeds and once it starts to splatter, add chopped ginger and green pepper. Add chopped cabbage and stir fry on medium heat for 10 minutes. Next add peas and cook further for 2-3 minutesAdd salt, turmeric, coriander powder and cook on medium to high heat till the water released after adding salt dries out.Add garam masala and cook on low heat for vegetables to absorb the flavors.Turn off the stove and fresh lemon juice Serve with roti and spicy daal !

Amti Toor Daal

I was recently introduced to Amti daal, a special Maharashtrian sweet and tangy daal. It has a very distinct flavor added by Goda masala. Goda masala is a special mix of flavor spices particularly sesame seeds, dry coconut, mace and many more. I was lucky enough to receive homemade goda masala from a friend. I am going to treasure my masala till I find my own recipe :)  

Toor (arhar) daal - 1/2 cup
water - 2 cups
turmeric - 1 tsp
salt - to taste

Mustard seeds - 1tsp
Cumin seeds - 1 tsp
Asafoetida - few dashes
Red chillie - 1-2
Chopped onion - 1/2 cup
Chopped tomato - 1/2 cup
Curry leaves - 4-5
Corriander powder - 1 tsp
Goda masala - 1 tsp
Ghee - 2 tbsp

Tamarind - 1 tsp
Jaggery powder - 1 tsp or more as er taste
Cilantro, chopped - 2 tbsp


Pressure cook contents under daal on high for 4-5 whistles.Prepare tadka by by cooking ingredients under seasoning. Add coriander masala and and Goda masala in the end to tadka.Transfer the contents of tadka into the daa…