Wednesday, 22 November 2017

Watermelon salad and feta with cucumber noodles


  • 3 Lebanese cucumbers
  • 1/4 cup fresh mint sprigs
  • 2 tbsp extra virgin olive oil
  • 2 tbsp white balsamic vinegar
  • 1 tsp wholegrain mustard
  • 700gm seedless watermelon
  • 100gm fetta, crumbled
  • salt as per taste
  • 1 pinch black pepper.

How to make Watermelon salad and feta with cucumber noodles :-

  • Take watermelon, peeled  and cut into triangles. Take a bowl and grated for cut cucumber into noodle strands.
  • Take another and put whisk oil, vinegar and mustard in it. Season with salt and black pepper. Take a big round serving plate and put bowl in the center of this plate. Put watermelon and cucumber around dressing on serving plate. Garnishing with fetta and mint. Serve it.

Monday, 13 November 2017

Condensed Milk


  • 2 Cups full cream Milk
  • 3/4 cup Sugar
  • 4 tbsp Butter
  • 1 tsp Vanilla extract

How to make Condensed Milk:-

  • Take a Frying pan and put milk in this pan on medium flame. Add sugar in this pan.
  • Mix well. 
  • Whisking often, bring to a low simmer, 
  • Whisking continuously until milk has reduced by half.
  • Switch off the flame and mix butter and vanilla. Mix well.
  • When condensed milk become cool, keep this mixture in a jar in the refrigerator for up to  week.

Tuesday, 24 October 2017

Palak Paneer

Palak-Paneer is a super healthy North-Indian dish.


  • 500 gms paneer (cut into small pieces approx 1") 
  • 500 gms bunches of  fresh spinach 
  • 125 gms bunch fresh fenugreek leaves 
  • 4 tbsp. oil 
  • 1 large fine chopped onion
  • 1 large fine chopped tomato
  • 2 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp  turmeric powder
  • 1 tsp  garam masala powder
  • Salt as per taste
  • 1 tbsp. of butter
  • Some chopped coriander leaves

How to make Palak Paneer:-

  • Take a heavy bottom frying pan or kadhai or wok and heat 2 tbsp oil in it.  Add paneer pieces and fry it till golden brown. After that drain and remove paneer on napkin or paper towel.
  • Now take 2 tbsp oil in this pan or wok and heat on medium flame. Add onion and fry it till brown.
  • Add ginger garlic paste and stir well for few minutes. Add tomato mix it well a minutes.
  • Add cumin powder, turmeric, garam masala powder, coriander powder and salt mix it well.
  • Add spinach and fenugreek leaves cook till spinach and fenugreek leaves become pulpy and soft.
  • After that mash it well and make a paste.
  • Add fryed paneer in this paste and stir well.
  • Garnish with coriander leaves and butter.
  • Serve it with makke ki roti, chapati or paratha.

Wednesday, 18 October 2017

Milk Peda


  •  4  cup grated Paneer
  • 6-7 chopped pistachios
  • 4-5 cashew nuts fine chopped
  • 1/3 cup milk powder
  • 1/3 cup milk
  • 1/2  cup sugar
  • 3  tbsp ghee
  • 1/4 tsp cardamom powder (ilatchi)

How to make Peda By milk:-

  • Heat the frying pan on medium flame. Put milk in hot pan and let it melt.
  • After that add milk and mix well. Add milk powder and mashed paneer. Mix it well.
  • Cook this mixture on medium heat stir continuously until mixture starts leaving the sides of the frying pan and becomes like dough.
  • take a deep bowl and transfer the dough into a bowl and let it cool off until dough becomes just lukewarm.
  • Mix the sugar and cardamom powder into the dough and knead it for about a minute until every thing blends together and become soft dough. 
  • Now divide this dough into small roll them into round balls. Lightly press it down.
  • Garnishing with pistachios and cashew nuts on every peda.
  • Pedas should be served.

Saturday, 14 October 2017

Gulab Jamun Recipe


  • 1 Cup White Flour (Maida)
  • 200 gm grated Mawa (khoya)
  • 1 pinch Baking soda
  • 1/2 tsp cardamom powder 
  • 10-12 saffron strands
  • 1.5 cup sugar
  • 2.5 cup water
  • 1 tsp rose water
  • Oil for deep frying

How to make Gulab Jamun :-

  1. Take a deep heavy bottomed utensil.
  2. Boil 1 ltr Full cream milk in this utensil on medium flame. Stir after 5-6 minutes every times. 
  3. After 1.5-2 hours milk become thick and there is no liquid left any more.
  4. Stir milk become frequently to prevent sticking.
  5. You can prepare 1 cup mawa by 1 ltr milk.
  6. Switch off the flame.  When milk is reduced and mawa is ready. 
  7. You can put mawa in refrigerator for cooling.
  8. After cool it become solid and very thick.
  9. Your mawa has been ready. You can prepare many- many dishes by this mawa. 

  • Sugar solution or sugar syrup:-
  1. Take a deep frying pan and put sugar and water on high flame. Add cardamom powder and saffron strands in it. Stir continue.
  2. When it come to boil, reduce flame to medium.
  3. Sugar Syrup will take around 10-12 minutes until it is little sticky. 
  4. There should be no thread in this sugar syrup. Switch off the flame
  5. Stir in Rose water and keep aside.
  6. Sugar syrup is ready.
  • Gulab Jamun:-
  1. Take a deep bowl and put mawa in it. Crumble mawa by using hand  or great by using grater.
  2. In this crumble mawa add 1/2 cup white flour and 1 pinch of baking soda. Mix it well.
  3. Prepare a smooth and soft dough by knead of this mixture. 
  4. Dough should not be crumble and dry.You can add few tsp of milk for make soft and smooth dough.
  5. Dough is ready. Divided this dough into small balls approx  15-20 equal parts. Don't increase the size of ball because they will increase the size while deep frying and soaking in syrup.
  6. Greasing hand by ghee or oil and prepare smooth surface ball from this dough.
  7. When you make balls, make sure that there is no creak on the surface of balls. Because it will be crack and open while deep frying.
  8. If you are not able for making creak-less ball. You can add few milk in this dough and make smooth and softer dough.
  9. Take a deep frying pan or kadhai. Heat oil or ghee in medium flame. Add  a pinch of dough in hot oil, if it come upward without changing it's color. Oil has been ready.
  10. If a pinch dough become brown immediately it means oil is too hot. Low the flame.
  11. In hot oil add 4-6 balls at a time. Deep frying in low flame. If you try jamun on high flame they will immediately turn brown from outside and remain uncooked form inside. So frying them on low or medium flame.
  12. When you can see ball turn light brown and increase in size after a minute. After 4-5 minutes they will turn light golden brown.
  13. It will take 6-7 minutes change textured like gulab jamun color.
  14. Drain and transfer into napkin let them cool for 5 minutes. Don't add hot deep fried jamun directly in hot sugar syrup.Before add jamun make sure syrup not too hot. syrup become warm while adding hot deep fried jamun in sugar syrup.
  15. Add fried jamun into warm sugar syrup.
  16. Soak them 1-2 hours before serving. You can see jamun increased to almost double in size.
  17. Garnishing with chopped dry fruits.