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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

Chettinad Aloo

Potatoes, 6 medium - Boiled, peeled and diced in cubes
Onion, chopped - 1/2 cup
Fresh curry leaves - 1 sprig
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Salt to taste
Asafoitida - few dashes
Vegetable oil - 3-4 tbsp

Chettinad Masala
Cumin seeds - 2 tsp
Coriander seeds - 1 tbsp
Red dried chilies -5
Black pepper corn - 1 tsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp


Dry roast the ingredients under chettinad masala and grind in to a coarse powder. Heat oil in a pan and add mustarf seeds and let it splutter. Add few dashes of asafoitida (heeng) followed by chopped onions and curry leaves. Saute' till onions get glossy and pink.Add boiled potaoes, salt, turmeric and 2-3 tbsp of chettinad masala.Mix well and cook covered for 5 minutes at medium heat till potatoes become golden.

Oats Fig Bar

 Ingredients:  2 cups quick cooking oats,  1 cup sun dried figs,  1/2 cup dry blueberry,  1/2 cup almond,  3/4 cup walnuts,  1/2 cup sunflower seeds,  1/3 cup chia seeds,  sea salt,  honey,  maple syrup  butter  Method:  Roast oats and chopped nuts. Chop figs and put in food processor and pulse 3-4 times to chop it finer.  Add roasted oats and nut mix to figs and pulse again several times.  Add sunflower seeds, blueberries, chia seed and sea salt to the above mix.  In a saucepan heat enough amount of honey, maple syrup and butter to bind the bar.  Turn off the heat once the mixture begins to boil , mix the oat-fig mixture. Add vanilla flavor and mix well.  Pour the mix on a lined baking tray.  Press it firmly so that the mixture sticks together. I cover the spread with Saran Wrap and then press with spatula for smooth finish.  Keep in refrigerator to set for 30 minutes and cut them into squares.

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 …