Wednesday, October 15, 2014

Custard Apple IceCream

Custard apple is one of the fruit which i never ever dared to try untill recently..That gooey pulp,the way other kids use to have it always made me feel yukk in childhood days..You wouldn't believe that i never even allowed to have this fruit to my sisters too !!!
During my Mumbai days my friend made me try Natural's Sitafal Flavor..I fell in love with that! but fruits was still big No !

BUT... recently again this fruit came in my like in form of prasaad ! Now as it was prasaad,i cant just discard..Mom took advantage of that n said,just try once,it taste really good.Well i tried a flack n was shocked with the flavor....Alas! I didn't even knew what i was missing till now in life ;)

This fruit is so so sweet in taste..So,no need to add any sugar(or very less) if using this in any dessert..Which makes it even more dear to me :P
This time i tried my hands on Ice-Cream with this and...WHAT ICE CREAM !!! :D i fell in love with myself for full day.. ;) and i couldn't believe that its sosososo simple to make and above that  it taste exactly like Natural's ! Even Pankaj loved it (person with smallest sweet tooth) which means its huge hit to me.:D


1 Cup Custard Apple Pulp
1 Cup Heavy Cream
1/4 Cup Condensed Milk
1/4 tsp Vanila/mix fruit Essence (optional)


  • Whip the cream till soft peak.Add in pulp,condensed milk and essence.Mix well.
  • Transfer in bowl with lid.Close the lid and Freeze.
  • Keep mixing it using a fork after every 30-40 minutes.(2-3 time)
  • Let it set.Enjoy !

# All ingredients can be simply mixed in blender and freeze.It will yield the same taste but texture will be heavy.
## Nuts can be added.
### I like chunks of custard apple in my ice cream..if u don.t like,just blend it.

Friday, October 10, 2014

Oats n Wheat Chocolate Bread

fresh out of oven !
This is my post after almost 4 months...verry hectic 4 months !!!But during those days i never stopped cooking. I was doing  my bits n clicking pictures and waiting for my vacations to upload all..Finally here i am with lots n lots of recipes n their pictures in my draft ! 

I am starting with this amazing bread which any one can enjoy..even you all calories counting ladies like me ..also go head surprise your kids with this tasty nutty almost like brownie like bread without any guilt !
Try it n u ll thanks me for sure for this !

I added bornvita too which gives it a dense brownie like texture..but its totally upto you to add or omit it.

still warm n ready!


1Cup Whole Wheat flour
1/2 Cup +2 tbsp Oats
2tbsp All Purpose Flour
3tbsp Oil
2tbsp Cocoa Powder
1tbsp Sugar
4tbsp Bornvita
1/2 Cup Honey
1 Egg
1tsp Baking powder
1/8 tsp Baking soda

  • Grease 6 or 8 inch baking pan with few drops of oil.dust its sides n bottom with 2 tbsp of oats n keep aside.
  • Whisk egg n powdered sugar together for a minute,Add oil n honey n mix well.Mix in bornvita and 1/2cup oats too.
  • Sieve both flour,baking soda n powder.cocoa powder together twice.
  • Mix dry ingredients with liquid mixture properly.
  • Pour batter in ready baking pan n bake it in 170'C for 30 minutes or till knife comes out clean.
  • Let it come on room temprature before cutting slice.
  • Store in airtight container.

# I added some almond flakes in batter.walnut will taste good too.
## Bornvita is optional but i ll recommend it.If not using than check sugar quantity.
### If batter seem very dry,add some milk.

Friday, May 30, 2014

farfalle with mushrooms (authentic italian)

These days m on No Sugar, No dairy and Once a week Grain every week end I try to go for something low calories...Yesterday I saw this recipe on TV by David Rocco who always inspire me for Italian cuisine.

Italian flavors are always verry simple n do this uses very less ingredients but surprisingly very flavorful !
Its must have if u like subtle authentic italian food ! I used whole wheat bowtie pasta but its absolutely ur wish to use any kind of..
So here is my pasta with mushroom recipe :


150 gm Pasta(approx)
3 Tomatoes/6-7 Cherry Tomatoes
3 Olives
6 Button Mushroom
2 cloves Garlic
2tbsp Olive oil
1 Green Chilies/jalapeƱos
1-2 fresh or dried basil leaves
Salt to taste


  • Cook pasta till al-dente in 1litre of salty boiling water.
  • Heat olive oil in a pan.add crushed garlic n chopped chilly.
  • Add n saute chopped mushrooms for couple of minutes.add chopped tomatoes n crushed basil leaves.cook for 5 minutes on medium heat.add salt to taste.
  • Mix in pasta n cook for another minute.
  • Serve hot !

# Some cheese can be added while serving. It ll inhance the flavor.

Monday, April 14, 2014

Banana Bread

I was planning to make this from quite a while now..finally baked this arround a month back.but somehow was not in position to upload the recipe here..I must tell,its one of the moistest(is that even word !!..whatever..) cake i ever made !! n must try for banana lover !
Also i loved the picture of this bread !! 

super hot ! 
i had some left over i just tried steaming it as cupcake !....and look what the result is !!!

just melt in mouth CupCake ! 
So after all this photoshoot,lets come to the recipe...


1.5cup All purpose Flour
2 Banana(over ripe)
1/4cup oil
2 Eggs
1/2Cup sugar(powdered)
1.5tsp Baking powder
.5tsp Baking Soda


  • Mash bananas in a bowl.mix in eggs one at a time.
  • Whisk in oil n finally sugar..whisk for 2minutes.
  • Seive dry ingredients together in the wet mixture.Fold in properly.
  • Bake on 180'C for 30minutes.
  • Do toothpick test.
  • Let it rest for atleast 1hr.serve warm

# This is strictly for Banana lovers !
## I topped my cake with chopped nuts.

Friday, April 11, 2014

Mutton Dopyaza (U.P. Style)

Many people get confused with the name (including Pankaj  )..DoPyaza means DO-Pyaaz i.e. two Onions..But actually it means 'Duguna-Pyaaz' i.e. onion in double quantity  !

This recipe is typical U.P. my father use to prepare this way back and also i don't know any other version  ..I used equal(or more) amount of onion as mutton..Also lots of dried  whole red chilies..Actually onion and chilies neutralize each other sweetness and hotness same time.So..Don't Worry !

Must use Red Onion as they are less sweet and very sharp in taste and plz plz plz...DON'T use Green Chilies in this recipe.Fresh made garam masala powder is must too !

best companion of mutton !!


1kg Mutton
1.25kg Red Onion(chopped)
15 Cloves Garlic (crushed)
1tbsp Crushed Ginger
1Cup Oil
10 Whole Red Chilies
3 Bay Leaves
1tbsp Coriander powder
1tsp Turmeric Powder
1tsp Chili Powder
2 Black Cardamom
4 Green Cardamoms
1tbsp Cumin seeds
1 Mace flower
1/5 Nutmeg
1 inch Cinnamon Stick
Salt to taste
2tbsp Green Coriander(chopped)

  • Marinade mutton with chili powder and turmeric powder for atleast 2 hour.
  • Grind all whole spice other than chilies.
  • Heat oil in heavy bottom pan(or pressure cooker).Add 1/3 of chopped onion,bay leaves and all red chilies.fry untill onion turns add half or remaining chopped onion.fry for another 5-7 minutes.
  • Now add mutton pieces and fry on high heat for 5 minutes.than add remaining all onion.
  • Fry for another 5 minutes on high heat.Finally add all powdered spices and stirr well.
  • Add Salt and close the lid.
  • Simmer on low heat for 30 minutes or till meat is tender.
  • Garnish with green coriander and serve hot with bread of your choice.

# Frying onion in 3 batch is important otherwise it ll become very sweet in taste.
## It taste best with parathas.

Thursday, April 10, 2014

Dry Masala Samose

I always remember those packets of small samosas in all bakery stores back in my childhood which dad use to buy for guests along with many other stuffs..that time i used to wonder what the hell is in these small nuggets which make them so tasty,full packed with flavors with just a hint of sweetness !

Finally after all these years,i decoded the spice mixture !! n surprisingly its just besan sev n raisins :P.
This snack is basically from Gujarat.Any kind of sev can be use in the filling.i added spices as per my taste buds..u can use lesser or more as per yours..just keep tasting while preparing. So,without further s my recipe for dry samosa :

(40 pieces)

For Dough:
2Cup All purpose Flour/Maida
1/2 Cup Oil/Ghee
1/2tsp Salt
For Stuffing
1 Cup Besan Sev
1tsp Fennel Seeds
1tsp Chili powder
1/2tsp Cumin Seeds
1.5tsp Coriander Seeds
1.5tsp Powdered Sugar
1.5tsp Dry Mango Powder
1tsp Garam Masala
Salt to taste
1/2 Cup Cashew(chopped)
1/4 Cup Raisins(chopped)
1/4 Cup Pistachio(chopped) (optional)
1tbsp Butter/Ghee/Oil

Oil for deep frying


  • Mix flour with oil and salt.Kneed the dough with oil water.Keep it cover with damp cloth for rest till preparing stuffing.
  • Fry or dry roast dry fruits in a pan for a minutes. 
  • Heat oil/ghee in pan.Crackle cumin,fennel n coriander seeds.Add 3/4 of besan sev(crushed) and other spices.Mix well and fry for 1-2 minutes.Remove from heat.
  • Transfer above mixture in grinder and make coarse powder.Now mix in powdered sugar and remaining sev and all dry fruits.Stuffing is ready.
  • Divide dough in 20 small balls.Roll 1 at a time into oval shape.Cut from middle take one part and shape it as con and fill the center with filling and seal edge with the help of water.Repeat same with all remaining balls.
  • Heat 250 ml (approx) oil in deep heavy bottom pan and put on lowest heat.Slip 5 samose at a time and fry till golden brown both side.It will take 6-7 minutes a side.
  • Store in airtight container.

# While preparing samose,Cover dough and shaped samose with damp cloth.
## While adding salt in filling keep in mind that sev already contain salt.

Fig Jam / Preserve

There was time when we used to get only regional produce in city..Kiwi,fig,dragon-fruits etc were just name in books.but now due to better transport n all we are able to have all kind of produce easily available in our stores and it feel amazing when i am able give a try to any  new thing n serve my parents.(though i never tell them price ).i love their reaction n joy of finally tasting such things which they only have seen over some inter nation TV channels !

This time when mom visited my place in Pune,I just brought some Fruit..Mom asked,'what is this?'..i smiled n replied 'Figs'...then she was like,'i never had them...we get only dried one back in U.P.'.Without any delay she tried one like a kid !!i told her that m gonna make jam out of them..n she was so glad with that.
once i made it,I gave her with some bread to try..n she thumpsup (believe me it really tough to get positive response from her) !!So..its sure thing 

You can make Pineapple or berry Jam similarly.I ll also try and share here soon !
I made 2 bottles and 1 of which i am gonna give to my in-laws after few months.for reserving,I Just dipped tightly closed lid jar in hot water for 10 minute so it got sealed.


1Kg Figs
300 gm Sugar
1Orange Zest
1Lemon Zest
1 Lemon juice(optional)

  • Peal and cut figs in a bowl.Mix in sugar and leave it for atleast 2-3 hours.
  • Place fig-sugar mixture in heavy bottom pan(prefer non stick)
  • Bring to boil than bring the heat on lowest.
  • Add lemon and orange zest.Let it cook for 30 minutes atleast.
  • Finally add lemon juice if using.
  • Transfer jam in cleaned and dry glass jar.
  • Store in fridge.

# Clean and dry the glass jar with hot water.n if you are making it for preserving for an year,just seal the lid using hot water method.
## You can add some cinnamon for change in flavor.

Friday, February 21, 2014

Poori ka Halwa

I know its weird name.but i can't help this time !This dessert is actually very close to my heart as many memories are attached with it.This used to be cooked in villages mostly after some big dinner parties (marriage mostly) when there must be 100's of poories(deep fried flatten bread dough) fried in pure ghee..So,this was the ultimate way to finish them in one go ! (smart huh !! )

At my grand parents home,my Grand Mom used to make them like no one else..(ahh,,miss you Dadi !) and she never told us what exactly it was as she knew we ll make faces instead of having. I still remember how she used to dry poories under sunlight then grind them using stone chakki !
This halwa is packed with nutrition like any other indian halwa...And best way to finish leftover Poories according to me. 

I made it bit thick in texture,but it totally upto you how you like your halwa..Just add more milk as per your taste n liking !  It doesn't need any ghee as poories are already full of them.But if you are using poories fried in refined oil,then add 1 tbsp pure ghee once it cooked.this will give it a very nice aroma.


8-10 Poories (refined or ghee fried)
2 Glass Milk
1/2 Cup Chopped nuts
4 tbsp Sugar
3 Green Cardamom(powdered)


  • Keep Poories in open air for overnight or in sunlight for a day Untill it become hard and crispy.
  • Crush them then coarsly grind using grinder.(like rava/Semolina)
  • Place grinded Poories in deap pan over high heat.
  • After heating up,add milk.Keep stirring n cooking on medium heat untill it get thicken and soft.
  • Now add sugar,nuts,cardamom powder.Mix and close the lid.Let it cook for another 2-3 minutes on low heat.
  • By now all milk will be absorbed.Now you can add some more milk if you find it dry.
  • Serve hot !

# It will become dry while getting cold..Just add some milk and reheat before serving.

Thursday, February 20, 2014

Cheese Puffs

Remember Mac-Puffs from Mc-Donald's !!(yea yea 90% ppl love them)...I was planning to try them in my kitchen for a while now.So on my last time visit to home i made these for my patidev as evening snack..and u know what..he skipped the dinner that night !

It was almost same in taste like Mc-Puffs.(according to Pankaj,these were better).These can be made in advance and stored in fridge in closed lid container for few days.So,this make them perfect for evening parties (make in advance,just fry when u wanna serve)!

I used Onion,capsicum,corns,carrot,peas..but other veggies like beans,mushroom,broccoli etc can be used too.Using egg make the skin fluffier.It can be removed to make full veg version.I ll give try in baking them next time..


2 Cup All Purpose Flour
3tbsp Butter/Oil
1 Egg(optional)
1/4tsp Salt
For Stuffing:
3 Cup Mix Veggies(small cubes)
3/4 Cup Shredded Cheese(mixed is better)
1/4 tsp Baking soda
6 Cheese Slices
1/4tsp Black pepper
1/2 tbsp Tomato Ketchup
1/2tsp Salt
Oil for deep fry


  • Mix Flour with butter,salt and baking soda properly.Break egg in it and mix(if using).
  • Knead to firm dough using cold water.
  • Let it rest for 15 minutes.
  • Mean while make the stuffing.
  • Boil veggies for 3-4 minutes in water then drain and dry them.
  • Now mix in cheese,salt,pepper powder,ketchup and keep aside.
  • Now divide dough in 12 equal balls. Cut each cheese slice into half(u ll get 12 cheese slice)
  • Roll each dough into thin chapati.First place 1cheese slice on one side of it than top it with 1tbsp of veggies mix.
  • Spread few drops of water on edge.Fold press the edges using fork.Repeat same process for all 12 dough balls.
  • Keep them in fridge for half an hour.
  • Heat oil in heavy bottom pan.Fry 2-3 in one time for 3-4 minutes each side on medium heat.
  • Serve hot with ketchup.

# I rolled dough balls in square shape.Round is ok !
## You can add more cheese is u like.
### I mixed cheddar,mozzarella in equal quantity.