Baked Bharwa Shimlamirch (Stuffed Capsicum) Ingredients 6 capsicums 4 potatoes (boiled and mashed) 2 tablespoonful sweet peas (boiled) 1/2 cup onions (finely chopped) 1/2 teaspoonful green chillies (finely chopped) 1/2 teaspoonful ginger (finely grated) 1/2 teaspoonful cumin seeds (jeera) 1/2 teaspoonful red chilli powder 1/2 teaspoonful turmeric powder 3 tablespoonful fresh coriander leaves (finely chopped) Salt 1 teaspoonful oil 4 tablespoonful butter Method: Preheat the ... Read More...

Delicious and chocolaty, these chocolate brownies are brushed with vanilla flavor. They make a great snack and the best thing about brownies is that you can refrigerate them for up to four weeks and serve them slightly warm every time guests appear at your doorstep unannounced or your kids want something sweet for breakfast. Ingredients: 250g dark chocolate (broken into small pieces) 250g butter 350g caster sugar 3 eggs 1 teaspoonful vanilla extract 75g plain flour (sifted) 1 teaspoonful baking powder M... Read More...

Onion Uttapam Ingredients: 1 cup urad dal 3 cups rice 1 teaspoonful ginger (minced) 1/2 teaspoonful fenugreek seeds (methi dana) 3 onions (finely chopped) 2 tablespoonful coriander leaves (finely chopped) 2-3 green chillies (finely chopped) Salt Cooking oil Method: Wash and rinse urad dal thoroughly, soak it, along with fenugreek seeds, in a bowl filled with 2 cups of water and leave it overnight. About 2 hours prior to making the batter, wash and rinse rice thoroughly and soak it in a large b... Read More...

Ingredients: For Paneer Kofta: 300g grated paneer 2 potatoes (boiled and mashed) 1/4 cup cornflour 1/2 cup mixed dried nuts (chopped cashews, almonds, pistachio) 2 green chillies (finely chopped) 1-inch ginger (grated) 1 tsp red chilli powder 1/4 teaspoonful turmeric powder 3/4 teaspoonful garam masala 1 teaspoonful coriander seeds powder Salt Oil for deep frying For Gravy: 3 onions (peeled and quartered) 2 green chillies 1/2-inch cinnamon 4-5 green cardamom... Read More...

Ingredients: For Vadas: 3/4 cup washed moong dal (split yellow lentils) 1/4 cup washed urad dal (white lentils) 1 tablespoonful coriander seeds (toasted) Oil for deep frying For Garnish: 3 cups curd Salt 1/2 teaspoonful red chilly powder 1/2 teaspoonful cumin seeds (toasted and ground) 3 tablespoonful tamarind paste Method: Mix both the lentils and thoroughly wash them until water appears clear. Soak them in about 4 cups of water for 5-6 hours. Then, drain the water using a colander, empt... Read More...

Ingredients: 1/4 cup toor dal 1/4 cup masoor dal 1/4 cup urad dal 1/4 cup moong dal 4 cups chicken stock 500g chicken breasts (skin removed and cut into bite-sized pieces) 10 black peppercorns 8 cloves 1-inch cinnamon 1/4 teaspoonful nutmeg (grated) 1-inch piece mace 2 bay leaves 1 star anise 3 dry red chillies (whole) 1 tablespoonful cumin seeds 1 tablespoonful coriander seeds 1/2 teaspoonful fenugreek seeds 1 teaspoonful sesame seeds 1 teaspoonful... Read More...

Everyone enjoys rain, and with downpour comes an eclectic choice of meals and dishes. Whether it’s the regular showers during monsoon or unexpected drizzle once in a while, rain brings with it the smell of cumin and gram flour, when most families enjoy coming together to a plate of deep fried, piping hot plate of pakoras. These deep friend delicacies come in a lot of variety. Depending on what ingredients you are using to make your pakoras, these can be moist or hard or layered. Everyone has their own way of making pakoras. The fact is, ... Read More...

Ingredients: 50g hazelnuts 125g dark chocolate (chopped) 4 eggs (separate whites from yolk) 1/2 cup honey (about 125g) 1-1/2 cup cream 1 teaspoonful vanilla extract Method: Preheat the oven to 160 degree C, place the hazelnuts on a baking tray and toast them for 8-10 minutes or until golden. Ensure not to crowd them. While toasting, keep a close watch on the hazelnuts to keep them from burning. You can also toast them in a tawa over low-medium flame. Once done, use a tea towel to rub the skins from the toaste... Read More...

Ingredients: For khandvi: 1 cup Bengal gram flour (besan) 1 cup sour curd 2 cups water 1 teaspoonful green chilli paste 1/4 teaspoonful asafoetida 1/4 teaspoonful turmeric powder Salt For seasoning: 1/2 teaspoonful mustard seeds 1/2 teaspoonful cumin seeds 1 teaspoonful sesame seeds 5-6 curry leaves 2 dry red chillies (whole) 2 tablespoonful oil 2 tablespoonful grated coconut 2 tablespoonful fresh coriander leaves (finely chopped) Method: Take a large bowl an... Read More...

Ingredients: 500g Rohu or Katla fish 1 cup mustard oil 1 onion (thinly sliced) 1 medium-sized brinjal (cut into cubes) 1 medium-sized potato (cut into cubes) 1 tomato (finely chopped) 2 dry red chillies (whole) 1 bay leaf 1 teaspoonful turmeric powder 1 teaspoonful cumin seeds (toasted and ground) 1 tablespoonful ginger paste Salt Paanch phoron: 3/4 teaspoonful fenugreek seeds 1 teaspoonful nigella seeds 1 teaspoonful cumin seeds 1 teaspoonful black mustard s... Read More...

This sweet creamy dessert has the goodness of almonds and milk combined with the nutty flavors from almonds, cashew nuts and pistachios as well as the aromatic savor of cardamoms and saffrons. While milk nourishes your bones, almonds boost immunity and reduce cholesterol. And since almonds are rich in vitamin E, they are good for hair and skin and make you look youthful. Here is the recipe for a creamy almond kheer: Ingredients: 1 cup almonds 1/4 cup cashew nuts 6-8 pistachios (thinly sliced) 1/2 cup condensed milk 4... Read More...

Ingredients: 250g button mushrooms 1 cup green peas (frozen or fresh) 1 medium onion (finely sliced) 1 green chilli (coarsely chopped) 3 tablespoonful vegetable oil 1 tablespoonful butter 2 tablespoonful cashew nut paste 1/2 teaspoonful garam masala powder 1 teaspoonful red chilli powder (optional) 1/2 teaspoonful turmeric powder (optional) 3 cloves of garlic (finely chopped) 1-inch ginger (finely chopped) 1 tablespoonful coriander seeds (toasted and ground) 1 tablespoonful... Read More...