Wednesday, June 29, 2016

Rasgulla Chaat | North Indian Chaat Recipe

Its a very interesting chaat recipe made with sweet rasgulla and Indian spices which is perfect for evening snacks Or for special occasion.Saw this recipe from Sanjeev Kapoor site and slightly modified to according to my preference.

Preparation Time : 35 mins
Cooking Time :40 mins
Serves : 3

Ingredients :
Rasgulla Readymade - 6
Cooked Chickpeas - 1/2 cup
Sprouted Green gram (Cooked) - 1/4 cup
Plain Sev - 1/2 cup
Roasted cumin powder - 1 tsp
Chopped coriander leaves -1 tbsp
Pomegranate Pearls - As needed
Curd -1/2 cup
Salt - to taste
Sugar -1/2 tsp

For Aloo Tikki
Boiled potatoes -2 large
Cumin powder -1/2 tsp
Red Chilli Powder -1 tsp
Garam Masala -1/4 tsp
Chopped coriander leaves -1 tsp
Besan -1 tbspn
Oil - For shallow fry
Salt - to taste

For Green Chutney :
Chopped coriander leaves -1/2 cup
Chopped mint leaves -1/4 cup
Salt - to taste
Lemon Juice -1 tbspn
Roasted Cumin powder -1/4 tsp
Green chillies -2

For Sweet Chutney :
Tamarind - 1 big lemon size
Grated jaggery - 1/4 cup
Pitted Dates - 1/3 cup
Black Salt -1/4 tsp
Red Chilli Powder -1 tsp
Ginger Powder -1/4 tsp
Roasted Cumin Powder - 1/2 tsp
Water -1 cup

*To make Sweet Chutney ,Add the all ingredients in pressure cooker and cook it for 3 whistles.Once the pressure gone grind the ingredients and strained it.Again cook it for 5 mins till the chutney thickens,keep it aside.

*To make Green chutney,grind together coriander leaves,mint leaves,green chillies,lemon juice and roasted cumin powder with little water to a smooth paste.Keep it aside

To make Aloo Tikki ,Mashed the boiled potatoes well,add the red chilli powder,cumin powder,garam masala,salt ,besan and chopped coriander leaves.Mix everything very well and Divide the mixture into equal portions.Make a ball out of it.

*Take a ball and press it slightly.Heat oil in a pan,keep the patties in a hot tawa.Shallow fry them until it turns golden brown on both sides.

*In a bowl whisk the curd with salt and sugar,Keep it aside.Squeezed Rasgulla from the sugar syrup,keep it aside.

*In a serving plate ,place the aloo tikki.Top it with squeezed Rasgulla ,Place it on the cooked chickpeas and green grams.Top with Curd mixture,Sweet chutney and Mint Chutney.

*Finally garnish with Sev,Coriander leaves and pomegranate pearls.Sprinkle with roasted cumin powder and Serve immediately !!


*You can make the chutneys one day before and refrigerate them. 

*Here i used storebought rasgullas,Canned Chickpeas and Sev.Rest of all things is homemade.

Friday, June 3, 2016

Eggless French Croissant & Pain Au Chocolat

Croissant is a French pastry. It is laminated with butter or margarine and are formed into the crescent shape. You can shape it however you like it best, but you cannot skip the butter.

Ingredients :

For dough :

Bread Flour / All Purpose Flour (Type 55 ) - 4 Cup
Water - 1/2 cup + 2 tbsp
Milk - 1/2 cup+ 1 tbsp
Granulated Sugar -1/4 cup
Soft Unsalted Butter - 1/8 Cup
Instant Yeast - 1 Tbspn + 1/2 tsp
Salt -3/4 Tbsp

Other Ingredients :
Cold Unsalted Butter - 250 gm
Milk -1/4 cup (For brushing)
Chocolat bar (or) Chooclate chunks - As per need


Day 1-Preparation :

*Kneading the dough Combine the dough ingredients and knead nicely for about 3 to 4 minutes until the dough comes together.Do not knead too much but once the dough comes together shape it like a disc (not like a ball)

*Cover the dough with cling film and leave it in the fridge overnight.

Day 2-Laminating the dough :

*Making the butter square Cut the cold butter into lengthwise slabs and arrange the pieces on a wax paper to form a square. Cover the butter with another layer of waxed paper and with a rolling pin pound butter.

*Make a square shaped butter layer and then wrap and refrigerate the butter slab until needed.

*Getting the dough laminated: Take the dough out of the fridge. Use very little flour for dusting and roll out the dough disc into a square.

*Make the the dough square as perfect as possible and with an even thickness. Now get the square slab of butter from the fridge.

*Place the butter slab in the middle of the flour square and fold the dough into four flaps from all four sides and press with your hand to seal the butter inside.

*Now the dough with the sealed in butter has to be rolled out. So with a rolling pin start rolling out, on a lightly flour dusted surface, the dough to a rectangle shape.

*Start rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side. This technique helps you to keep the dough at an even thickness.

*Fold the dough like how you will fold a letter, cover with cling film and refrigerate for 30 minutes (fold one third of the dough on top of itself and then fold the other side over it)

*Similar to the readymade puff pastry sheets that you buy in stores.

*Repeat the rolling and folding two more times After the second turn, again give it a 30 minute rest in the fridge.

*After the third turn you leave the dough in the fridge overnight until day 3, the actual croissant making day.

Day 3-Baking the croissants:

*Dividing the dough First take the dough from the fridge and lightly flour the work surface. Now very gently roll the dough into a long and narrow rectangle strip.

*If the dough refuses to get any longer, rest it in the fridge for 20 mins and then try again. Do not fight the dough.

*Now when you roll the dough and when it has reached its intended shape, carefully lift it a few centimeters to allow it to naturally shrink back from both sides. This way it will not shrink when you cut it.

*The strip should be a long enough to allow you to trim the ends to make them straight.

Shaping the croissants:

*Take the rectangular strip of dough and make diagonal cuts using a pizza wheel or a knife starting from the top corner cutting down to the first bottom mark. (Like triangles with equal shapes and sizes)

*Make diagonal cuts along the entire length of the dough. Then change the angle and make cuts from the other top corner to the bottom mark to create triangles.

*Again repeat this along the length of the dough. This way you will end up with 15 triangles and a few end pieces of dough.

*Now very gently elongate each triangle and this is often done by hand, very carefully, almost without putting pressure on the dough triangle.

Shaping the Pain au chocolat:

*Take the rectangular strip of dough,Place the chocolate bars/chunks and roll over it.

*Place the Croissants and Pain au Chocolat over a baking sheet lined over a baking tray with enough places in between them.

*Give the croissants and pain au chocolat their first milk brushing.Keep the baking tray in warm place for 2hrs.

Baking The Croissants /Pain au chocolat :

*Preheat the oven at 200 °C .Before baking Give the croissants/Pain au chocolat their 2 nd milk brushing.Bake them for 20 mins until the crust turns golden brown.

*Cool it completely and Serve with Butter / Jam.


*The type of flour and butter you use can make a difference. Use a good flour which hits the balance between strength and flexibility. The same goes with butter, the butter needs to be pliable but not too soft. 

*Try to make the croissants in a cool temperature. This way you will have more time for the whole process and less chance of your precious butter being absorbed by the dough.

*The most important key is to keep the butter solid between the layers of dough, this is what gives the croissant its flaky layers.

Thursday, May 19, 2016

Mushroom Kola Urundai | Mushroom Recipe

Tasty dish a substitute for vegetarians in the place of Mutton / Chicken .Soon will upload the step by step pictures...

Ingredients :
Button Mushrooms -250 gms
Onion - 1 chopped
Green chillies -5
Turmeric powder -1/4 tsp
Cloves -2
Cinnamon -1/2 " stick
Cardamom -2
Garlic - 5 pods
Ginger - 1 tbspn(chopped)
Fried Gram  dal / Pottukadalai powder - 1 cup
Fennel seeds -1 tsp
Grated coconut -1/3 cup
Salt - To taste
Oil -For deep fry + 1 tbsp


*Clean the mushroom and chop them,keep it aside.

*Heat  a pan,add the chopped mushroom,cook in medium flame.The mushroom will leaves out all the water,now increase the flame and cook the mushroom until dry.Keep it aside and let it cool.

*Heat 1 Tbsp oil in a pan add the  cloves+cinnamon+cardamom,then add the garlic pods+ginger+green chillies+onion one by one.Saute it well .once the onion turns transculent switch off the flame and let it cool.

*First grind cooked mushroom to a coarse paste.Then add the cooled onion mixture+coconut+fennel seeds .Again grind it to a smooth paste.

*Transfer  the mixture a bowl add the Turmeric powder+Salt+Pottukadalai powder.Mix it well.Divide the mixture into  a equal balls.

*Heat oil in a kadai,drop the balls in hot oil.Let it cook in medium flame for  2-3 mins.Now turn into other sides so that they cooked evenly.When they are crispy and golden brown drain  from the oil .

*Serve hot with Ketchup / Green chutney

*Dont add water while grinding else the urundai will start to absorbs excess oil  and will be soggy.

Tuesday, April 12, 2016

Eggless Chocolate Chips Cookie Brownie | Eggless Recipe

 The Fudgy brownie with crunchy chocolate chips cookie is heaven in combo..

If you prefer chocolate ganache and  caramel sauce then go ahead.

Recipe Source : Here

Eggless Brownies

Butter - 1/2 cup / 100 gms
Granulated Sugar - 1 Cup
Unsweetened Cocoa Powder - 1 cup
Salt -1/4 tsp
Vanilla Essence - 1/2 tsp
Curd - 1/2 cup
All purpose flour - 1/2 Cup


*In a Mixing Bowl add curd+sugar.Mix it well until the sugar dissolves completely.
 *Then add softened butter,mix it
 *Add Salt+cocoa pdr+Vanilla essence.Mix then finally add Flour gently mix it.
 *Transfer the batter into a greased square pan and smooth out the top.Freeze it until umake the cookie dough.

For Chocolate Chips Cookie

Butter - 1/2 Cup
Granulated Sugar - 1/4 Cup
Brown Sugar - 1/2 Cup
Fresh Dairy Cream - 2 tbs
Vanilla essence - 1/2 tsp
APF -1 Cup
Salt -1/8 tsp
Chocolate Chips - 1/2 cup


Preheat the Oven at 180 °C.

*In a Mixing bowl add both sugar and softened butter.Beat it well until it turns fluffy.

 *Now add the fresh cream,mix it.
 *Now add the vanilla essence+salt+flour.Gently Mix it.Finally add the chocolate chips.
 *Transfer the cookie dough on top of the brownie layer that was freezing.Smooth out the cookie dough on top of the brownie batter.
 *Bake at preheated oven at 20 mins until the top of the cookie dough is  golden brown.

 *Once the cookie brownie done,cool on wire rack .Cut and serve it !!

Monday, April 4, 2016

Eggless Lemon Brownies | Brownie Recipes

 When I saw this  lemon brownies in FB group,really i wondered becoz never heard or taste the citrus flavour in brownies.Immediately i bookmarked and tried it .OMG am felled in love with that tangy and sweet brownies.

Also  I tried in orange too,we loved that lemon & orange brownies.

Instead of egg i used homemade applesauce.Also i skipped the glaze part.

Recipe Source : Here

APF -1 Cup
Granulated Sugar -1 Cup
Salt -1/2 Tsp
Unsalted Butter - 2/3 Cup (150 gm) (At room temperature )
Grated Lemon Zest - 1 Tbsp+1/2 tsp (Zest Out of 3 Lmeons)
Fresh Lemon Juice - 2 Tbspn+ 2tspn ( Juice out of 2 lemons)
UnSweetened Applesauce - 1/2 Cup + 1 tbspn


*Preheat the oven at 180 °C. Grease the square baking tray and line with parchement paper.Also grease on top of the paper too.

*Mix Applesauce+lemon juice+lemon zest in a bowl and mix it,keep it aside.

*In  a Mixing bowl add APf+sugar+salt.Using a whisk mix it well until the dry ingredients are well combined.

*Add butter and beat it in a slow speed just they are combined.

*Dont overmix ,we dont want to incorporate  a lot of air to the batter.Else it will turned into cake.
 *Now add the apple lemon mixture.Beat on a low speed until the batter is well combined.
 *Now the mixture will be curdled,Dont panic but it will be fine.
 *Pour it in a greased tray,Tap it down to release the airpockets and Bake it in preheated oven for 20 -25 mins.Dont overbake it else it will become dry and lose its moisture.

 *Cool it on wirerack ,Cut and Serve the sweet and sour brownies.

Monday, March 14, 2016

Gottu Rasam |South Indian Rasam Recipes

 Gottu Rasam - Its a instant rasam that doesn't need rasam powder.Also it doesn't require  much time to prepare...

Preparation Time : 5 mins
Cooking Time : 10 mins
Serves : 4

Ingredients :

Tamarind - 1 Big lemon Size
Salt - To Taste
Tomato -2 (Chopped)
Curry leaves -1 sprig
Coriander leaves -as needed (Finely Chopped)
Turmeric Powder - 1/4 tspn
Hing -1/4 tspn

To Temper 

Ghee -2 Tspn
Mustard Seeds - 1/2 tspn
Urad dal -1/4 tspn
Toor Dal -1 tspn
Coriander Seeds -2 tspn
Pepper -1 tspn
Jeera -1 1/2 tspn
Green chilli -2 (Slit )
Red chilli -2


*Add tamarind to 2 cups warm water and extract the juice.

*In a vessel add the tamarind juice+chopped tomatoes+hing+turmeric pdr+Salt
 *Temper the ingredients given under the table  and poured it in a tamarind water.Boil it for 15 mins until the raw smell goes away.
 *Once it reduced to half quantity add required water and further give more boil for 3 mins.Switch off the flame.
*Finally add the curry leaves and coriander leaves.

Thursday, March 3, 2016

Chocolate Brownie ( Vegan ) | Brownie Recipe

In this Recipe i added pureed dates to reduce the sugar  content,also make the brownie more fudgy.

Preparation Time : 10 mins
Cooking Time : 25-30 mins
Makes : 9 Pieces

Ingredients :

Part - I
Self Raising Flour - 1 Cup
Salt - 1/8 tsp

Part -II
Cocoa powder - 1/4 Cup
Dates -10 (Pitted and Soaked in Hot water for 10 mins)
Coconut Oil - 2 Tbspn
Vegetable Oil - 4 Tbspn
Flax Meal -2 Tspn
Water -1/2 Cup
Agave Syrup - 2 Tbspn
Raw Sugar / Jaggery - 1/3 Cup
Lemon Juice -1 Tspn


*In a Blender add the Part -II ingredients  and blend it well.

*Preheat the oven at 180 °C.Grease the Square tin pan with little oil.

*In a Mixing Bowl add the Part I ingredients and date puree.Mix it well.

*Pour and smooth the batter in prepared pan.Bake it 25- 30 mins and a toothpick  inserted come out clean.

*Cooled it completely before slicing.


*Instead of date puree you can also add chopped date.

*For  gooeyier brownie add more 2- 3 tbspn oil.

*You can adjust the sweetness and cocoa powder too.

Tuesday, March 1, 2016

Vangibath / Brinjal rice | Authentic Vangibath recipe

Vaangibath / Brinjal Rice is very popular rice dish

First let us know how to make Vangibath Powder


Coriander Seeds - 1 1/2 tbspn
Channa Dal - 3/4 Tbspn
White Urad Dal - 3/4 Tbspn
Red chillies -2
Kashmiri Chilli - 4 (Its gives nice colour )
Cloves - 2
Cinnamon Sticks  1" size - 2
Oil - 11/2 Tbspn

*Heat Oil in a pan  roast the ingredients one by one .Once it cooled down grind it in mixie to a fine powder.Cools down completely and stored it in a airtight container.

Vangibath Recipe


Cooked Rice - 2 Cups
Vangibath Powder - 1/4 cup
Small Brinjal - 6 (Cut it into a medium size)
Salt -To taste
Oil - 1/4 Cup
Mustard Seeds -1 tspn
Channa dal -1 tspn
Curry leaves -1 sprig
Turmeric pdr -1/2 tspn
Jaggery - 1 tspn
Tamarind Paste - 2 tspn
Grated Coconut -1 Tbspn


*Keep the cut brinjal in water to avoid discolouration.

*Heat oil in a pan add the mustard seeds+channa dal and curry leaves one by one .Fry it until it turns golden brown.

*Now add the squeeze the water from the cut brinjal and turmeric powder.

*Cover and Cook it for 5-10 mins in low flame.

*Once the brinjal is cooked add the salt+vangibath pdr+tamarind paste+jaggery+grated coconut.Mix it well.

*Cook it very low flame until the oil leaves the mix.

*Now add the rice,mix it gently.

*Cover it and let it be on low flame for 5 mins and switch off the flame.

*Now Vangibath is ready to serve,Enjoy with Papad / Raita /Potato Fry


*Try to use Green colour brinjal,it gives nice flavour to the dish.Here its difficult to get that brinjal so i used small purple brinjal.

*For Vangibath masala try to use kashmiri chillies it gives nice colour..

Thursday, February 25, 2016

Banana Nutella Trifle | Easy Desserts Recipe

Biscuit crumble, Nutella Cream, Banana & Chocolate. Topped with whipped cream, this layered dessert is heaven in a glass.

Preparation Time : 10 mins
Serves : 4


For Biscuit Crumble:
Any digestive biscuit (OR) Brownies (OR) Pound cake (OR) Cookies - as needed

For the Nutella Cream:
Cream Cheese - 150 gm
Nutella - 1/3 cup
Heavy cream - 1/2 cup
Vanilla Essence - 1/2 tsp
Banana - 2 Large
Chocolate/white Whipped Cream - For Garnish (Here i used storebought one)


*Place cookies/biscuits in a large zip lock bag and use a rolling pin to crush the biscuits.

*To prepare the Nutella cream, mix all the ingredients in the given list and place it in a fridge until ready to assemble the desserts.

*Nutella cream can be placed in a piping bag for easy and even layering. You may also simply spoon those elements into the glasses. Slice the bananas.

*How to serve : In a glass, add a spoonful of crushed biscuits, add a layer of Nutella cream, then a layer of sliced banana and repeat the layers.

*Finally add a layer of whipped cream and garnish with a sliced banana and a few biscuits crumble.


*If making ahead, the dessert can be stored in the fridge without garnish up to 2-3 hours.

Tuesday, February 16, 2016

No Bake Chocolate Biscuit Cake | No Bake Recipe

Everyone loves no bake desserts as they are easy to prepare and perfect for whenever you want something sweet.

Preparation Time : 25mins
Cooking Time:7 mins


Digestive / Marie / Tea Biscuits - 400 gram (OR) 6 Cups

Chocolate Syrup:
Granulated Sugar - 1 cup
Unsweetened Cocoa Powder - 1/2 Cup
Water - 1 cup
Unsalted Butter - 150 gm (OR) 2/3 Cup
Vanilla Essence - 1 Tspn

Chocolate Ganache :
Heavy Whipping Cream - 1/2 Cup
Bittersweet chocolate - 120 gm (Chopped)


*First break the biscuits into a small pieces into a large bowl.

*Prepare the Chocolate Syrup : In a Sauce pan add Sugar+cocoa pdr+water,combine well.Add butter and place over medium heat,Bring to boil for 5-6 mins stirring constantly.Remove from heat and add vanilla essence.Let it cool for 10-15mins.

*Pour the prepared syrup over the biscuits and mix well using a large spatula.

*Transfer the mixter into a 9 inch spring form pan,bottom lined with a parchement paper.Press it well using the back of the spoon.

*Cover and refrigerate for about 30 mins- 1 hr before preparing the chocolate ganache.

*Prepare Chocolate Ganache: Place cream into a small sauce pan and heat until just begins to boil.Pour hot cream over the chopped chocolate,let it sit for 1 min,stir until smooth.

*Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hrs OR Overnight.Cut into slices and serve it.

*If desired ,You can decorate with toasted nuts .

 *Ganache is necessary ,it looks nice with it on top .