Sunday, 4 November 2018

Instant Carrot Halwa

Deepavali wishes to all !!!

Try this instant pressure cooker carrot halwa to make deepavali a bit more sweeter.


  • 1/2kg carrots grated
  • 1 cup full cream milk
  • 1/2 cup sugar
  • 2 tablespoon ghee
  • 1/4 cup condensed milk
  • 1/2 teaspoon cardamom powder
  • Almonds, pistachios 

Add grated carrots, milk and sugar in a pressure cooker. Cook this in low flame for 20minutes. Once the pressure subsides open the cooker and add 2 tablespoon ghee. Simmer this for another 10 min until the carrot halwa becomes dry. Pour 1/4 cup condensed milk to this dry mixture and let this cook for another 5 minutes to get a rich halwa consistency. Switch off the flame and add cardamom powder. Garnish with nuts . Serve either hot or cold.

Wednesday, 3 October 2018

Banoffee Pie


A famous, classy British dessert which can be made with 3 basic ingredients.

  • 1 can sweetened condensed milk
  • 10 to 12 digestive biscuits
  • 2 medium ripe bananas
  • 100gm butter
  • 200 ml whipping cream
  • 1 teaspoon lime juice
  • Cocoa powder or chocolate curls for garnish
This dessert starts with a good quality dulce de leche or toffee. For making that either a pressure cooker or a pot can be used. For the pressure cooker method,fill 3/4th of the cooker with water. Immerse the condensed milk can completely in that. Cook this in low flame for about 35 minutes under pressure. Be careful while doing this and please note the water level and low  flame. Don't open the lid until the pressure subsides. Let this sit for 1 hr or until it becomes room temperature. If you are using a pot just boil the condensed milk can in an open pot for 2hrs. After that take the can from water and open it. A rich dulce de leche will be ready.
                  Crush the digestive biscuits coarsely and add softened butter to this. Mix well. Take a pie dish and layer this mixture tightly and refrigerate this for 15minutes. Spread the dulce de leche smoothly on top of this. Peel and slice banana. Add lime juice to this to prevent it from discoloration. Arrange the banana slices on top of the biscuit layer. 3rd and the final layer is whipped cream, which you can either pipe or just spread with a spatula. Serve chilled with cocoa powder or chocolate curls.

Wednesday, 27 June 2018

Tawa Naan

Naanbread is the most sought-after main that you order whenever we dine out.This naan recipe is so simple and can be made from the basic ingredients in your kitchen. They are super soft, fluffy and bursting with flavour.


  • 1.5 cups all purpose flour (maida)
  • 1.5 cups whole wheat flour
  • 2 teaspoon active dry yeast
  • 3/4cup yoghurt
  • 1/2 cup milk
  • 1teaspoon salt
  • 1tablespoon sugar
  • 3tablespoon refined oil
  • 1tablespoon butter
  • 1teaspoon garlic crushed(optional)
  • Sesame seeds for garnish
Add 1 tablespoon sugar, 2 teaspoon yeast to lukewarm milk. Mix well and let this sit for 5 to 10 minutes until it's frothy. Once the yeast is proofed ,add this to the flour mixture along with oil, yoghurt and knead well till a soft dough is formed. Cover it with a damp cloth and let it rest for 1 hour. After 1 hour the dough will double in size and it's ready to be rolled. Divide the dough to small lemon sized balls and roll into small flatbreads. Around 15 naans can be made from this recipe. Heat the tawa and cook the naan evenly on both sides. The naans will puff up while cooking. Brush hotnaans with garlic butter and garnish with sesame seeds. Serve hot with any curry of your choice.

Do Note
To make garlic butter, heat 1teaspoon crushed garlic along with butter for 30 sec in microwave.

Monday, 11 June 2018

Ging-O-Lime Concentrate

A refreshing and natural fruit cordial ideal for hot weather. Orange gives a splash of colour and flavour to this old fashioned drink.


  • 1 cup lemon juice
  • Juice of 2 oranges
  • 2 to 3 tablespoon ginger juice
  • 3 cups sugar
In a pan add 3cups sugar and 1.5 cups water. Bring this to boil and switch off the flame. Let this cool to room temperature. Add the juices to the sugar syrup and mix well. The amount of ginger juice in this recipe can be adjusted according to your taste preference.I recommend 3 tablespoons for a strong flavour and 1 to 2 for a mild flavour. Transfer this to a glass bottle. Since no preservatives are added in this, it is ideal to keep this in refrigerator. Serve chilled!

Saturday, 2 June 2018

Fish Cutlet

During this Holy month people break fast with their favourite snacks and sweets. This cutlets/croquettes are inevitable part of the iftar menu in many households.

Tuesday, 13 February 2018


Celebrate  Valentine's day with this fudgy, cakey brownies with a ganache topping. A blissful indulgence to enjoy with your loved ones.

Happy Valentine's Day 😍😍😍

  • 3/4 cup coco powder
  • 200gm unsalted butter
  • 11/2 cup sugar
  • 11/2 cup all purpose flour
  • 3/4 cups cashew nuts chopped
  • 3/4teaspoon baking powder
  • 3 eggs
  • 1 tablespoon vanilla essence
  • 1/4 teaspoon salt
  • 1/4 cup dark chocolate chips
  • 3/4 cup whipping cream
Beat sugar, egg and room temperature butter till it becomes airy and creamy. Mix the dry ingredients well and add this to the the butter mixture. This will be thick batter and dont overmix . Finally add chopped nuts and vanilla essence. Bake at 180 C for 30 min. For ganache, boil the whipping  cream in a pan and switch off the flame.Add chocolate chips to this. Let this sit for 5 minutes and then mix well. Once the brownie and ganache is cooled down well , spread the ganache on top of the brownie and garnish with some chopped nuts.