Aloo Paneer Roll


2-3 medium size boiled and mashed potatoes
1 cup home made paneer
1 onion cut into julians
½ cup beet root cut into julians
Wheat flour dough / Wheat-maida mix dough
Salt to taste
Green Chutney
Lemon Juice
Black pepper powder
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp red chili powder
1 tsp coriander powder

Method to cook:
Heat 2 tsp oil. Add turmeric powder and add potatoes, add salt, red chili powder, garam masala powder and coriander powder. Add paneer and cook for 4-5 minutes. The stuffing is ready.
Dip onion and beet root in vinegar.
Roll out a dough into big chappati
Heat ghee in a tawa. Add the chapatti to tawa. Cook for 2 -3 minutes on low flame. Turn it upside down and spread a little ghee again. Break an egg and scramble with a fork. Spread it all over chappati.
Add black pepper powder and salt to taste. Let it cook for 2-3 minutes again. Turn it upside down and cook with Egg side facing tawa for 3-4 minutes.
Place it on a plate. Spread some green chutney. Add paneer potato mix. Add onion and beet root, spread some more green chutney. Spread some Lemon juice. Rol it . You can wrap within an aluminium foil or butter paper or simple fix with toothpick. Serve Hot.

Fish Kolhapuri

Ingredients :
1 medium size pomphret cut into pieces
½ cup curd
1 leamon
1 tsp turmeric powder
2 tsp red chili powder
2 onion chopped
2 tomatoes chopped
1 bay leaf
1 cinamon
4-5 cloves
2-3 whole black pepper
4-5 curry leaves
2 tsp ginger garlic paste
2 tsp grated coconut
3 tbsp oil

Method to cook:Marinate fish with Turmeric powder, red chili powder, salt. Heat 1 tbsp oil in a non stick pan and tawa fry both sides for 4-5 minutes. Set Aside.
Heat remaining oil in kadai. Add all whole spices. Add ginger garlic paste and chopped onions. Cook till onion turns brown. Add coconut and cook till it turns brown. Add Tomatoes and cook for some more time. Blend everything together in a blender.
Add it to the kadai again. Add beaten curd, salt to taste and bring it to a boil. Add fish and curry leaves. Cook for 4-5 minutes. Its ready to be eaten with rice.

Samosa Chaat

Samosa Chaat is a very famous Indian Street Food.

Ingredients :
Chole ki Sabji
Chopped tomatoes
Chopped Onion
Chopped coriander leaves
Green Chutney
Tamarind Chutney
Beaten Curd
Chaat Powder / Dry Mango Powder

Method to Assemble :Break Samosa into two. Place it on plate.
Spread Chole over it. Spread Chopped onion and tomato.
Spread Tamarind Chutnet, Green Chutney and Beaten Curd.
Spread Sev and boondi. Sprinkle Chaat Powder and Serve Immidiately.

Through my Pencil

Mera Gaon - My Village

Abstract Art with 2B Pencil

Fun with Water Colors

Dance Like Nobody is Watching !! - Sketches

Through My Crayons

Pitta Bread

I like Falafel Sandwich a lot. However, getting pitta bread in pune is next to impossible. Only one place called Dorabjee keeps them. Still, getting fresh ones is again a challenge..Since, its far far away from my home, its not always possible..I used to stuff them in noormal roti/paratha. However, they dont work out as roti breaks apart very easily. I tried making them at home..We were not dissapointed at all.

Ingredients you will require to make about 7 pitta bread are :

1 cup of plain flour
1 and 1/2 cup of wheat flour
2 tsp dry yeast
1 tsp salt
1 tsp sugar

Method to prepare them :

Dissolve yeast in 1/4th cup of luke warm water and keep aside for 10 minutes.
Mix rest of the ingredients together.
Make a hole in center and pour the yeast into yeast.
Knead into a soft dough by adding water little by little.
Grease a vessel. Put the dough in it and cover with plastic wrap. Set aside for 2 hours.
It will increase in volume.
Divide into equal portions.
Roll out into 1/2 cm thick base.
Bake in preheated oven at 180 degree centigrade for 5 minutes on each side.
After the bread cools down, take a sharp knife and cut out from center . It will come out as pocket.

Peanut Chutney

1 cup freshly grated coconut
1 tsp urad daal
1 tsp channa daal
1/4th cup peanut
2 dry red chilies
1 cup curd

For tempering :
2 tsp oil
4-5 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of hing

Method :

Dry roast Peanut, Channa Daal, urad daal and red chilies together.
Grind to a powder. Add salt , sugar, grated coconut and curd. Mix well.

Heat oil in another pan, add hing, mustard seeds, cumin seeds, curry leaves and pour the tempering over the chutney.

Molten Choco Lava Cake

This cake is perhaps the simplest of all cakes to make, very tasty and is perfect for impressing any unexpected guests at home.

Ingredients :

6 big cubes of milk chocolate
2 tbspn dark coco powder
2 eggs
1/2 cup shifted flour
50 grams of melted butter
1/3rd cup powdered sugar

Method to cook:

Melt the chocolate in double boiler. Add coco powder and melted butter.
Meanwhile, beat eggs and sugar together for 3-4 minutes using a hand blender.
Add the melted chocolate and flour. Mix well.
Grease porcealin cups with butter. Pour the batter to cover half the cup.
Bake the cups for 12-15 minutes at 180 degree centigrade in a preheated oven. Serve Immidiately with Vanila Scoop of Icecreme.

Note : I didnt have semi sweet chocolate. Else the Milk chocolate and coco powder can be replaced with 6 cubes of semi sweet chocolate. Increase the amount of butter to 100 grams in this case.

Rasmalai- A Heavenly Delight

The first time I tried this recipe was a complete disaster. I was upset not because the sweet turned out bad but because I wasted food. I feel very guilty when I waste food or burn food due to my carelessness. I do a lot of research before I try any new recipe so that I don't end up throwing it away. If not good or OK , it should be at least eatable.

My first attempt of rasmalai was as said turned out very bad. The milk portion turned sour and balls came out hard like rubber. It looked good and tempting. But you could not even have one. And then I never thought if giving any sweet a try. What if I have to throw milk again. I am very skeptical about making sweets even though I have 32 sweet teeth.

This is after some two years that I dared to experiment again. I went through many recipes. I went through vah re vah and then I decided to boil the paneer balls in boiling sweetened water in pot rather than boil them in pressure cooker. Every pressure cooker has a different setting like microwave oven. You cannot rely on the statistics given in a recipe to match with your microwave oven or pressure cooker . I believe its with trial and error that you get things right and know the exact setting. You r lucky if youget it right the 1st time.

Anyways, I did some changes to the measurement portion. The milk was a little thinner consistency rather than turning it to a complete rabdi. Replaced pistachios with almonds. I always powder cardamom fresh rather than using store bought powder. Believe me, it smells great.

Ingredients :

4 cups milk reduced to little less than 3/4th by cooking on low flame and continuously stirring to prevent burning . Add 4-5 strand of kesar to get the color and flavour while cooking.
Add 1/2 cup sugar (can increase/decrease quantity depending on how sweet you want). For me 1/2 cup sugar is just perfect.
Take two green cardamom. Remove the skin and powder the seeds with belan /chakla or mortal and pestle. Add it at the end so that the aroma remains intact.

For the Paneer balls :

Take 5 cups of whole cream milk. Bring it to a boil. Take 1 tbsp of vinegar and add it to the milk.The milk will start curdling. As soon as you see the light green water, add 10-12 ice cubes. This is important to get very soft paneer as adding ice-cubes stops the milk curdling process(tip from vah re vah). Now drain the water and hang it for 10-15 minutes to remove any water.

Mash the paneer very well with hands. 1st time I did with food processor. May be that was the reason why it turned out hard. This time I hand mashed it (Apna Hath Jagannath, very true). I mashed it for a very long time about 15-20 minutes). Make Small Soft Balls and flatten them with hand. This will make about 10-11 pieces. Also, while making balls, cover the ready balls so that they are not exposed to air and loose moisture. They will break due to cracks when you pour into hot boiling water.

Meal while boil 5 cups of water with 1 cup of sugar. Once, water starts boiling , add the paneer balls to it. Cover and cook for 5-6 minutes. The paneer balls will double in volume. Gently remove them from water and place it in a bowl containing Luke warm water.

After 10 minutes, when paneer cools down, take one by one in hand and press them gently to remove excess water. You should be very gently while handling paneer balls.
Place them in a bowl, add the flavoured milk prepared above. Garnish with almonds or dry fruit of your choice. Serve chilled. It is truly a Divine food.

Train passing the Mountains

Farm House

Autumn Fall

Flowers - Modern Art

Sail Boat


I made these on Gudi Padwa(i.e. Maharashtra's New Year). I wanted to make some sweet poran poli instead..However, I didn't have much time in hand owing to the hectic schedules of my office. Also, due to hot summers, don't feel like staying in the kitchen for a long time..Recently been looking for recipes which I could cook instantly..
There are many types of shakapara.. You can either fry them and put in sugar syrup or powder sugar and add to the maida and then deep fry. I like the later one and the former one is a sticky job.

Flour (Maida) – 1.5 cups
Ghee – 1 tbsp
Cream (Malai) – 1 tbsp
Powdered Sugar – 2-3 tbsp (depending on how sweet you want)
Milk for kneading the dough
1 tsp sesame seeds

Sift the flour, add powered sugar, ghee, sesame seeds and malai. Mix the ingredients well.
Now add milk little by little to knead a soft dough. Cover with moist cloth and allow it to sit for 20 minutes.
Knead teh dough again.
Roll out into 1/2 inch thick round layer.
Cut into small squares by making vertical and horizontal cuts with a knife.
Heat oil in a wok. Deep fry the pieces on a low-medium flame.
Dont cook on high flame. Else, they will burn from oustide and uncooked from inside.
Drian in a paper towel to soak excess oil. Store in air tight containers for a week.

Palak Aloo Ke Pakode

Ingredients :
1/2 cup spinach chopped
1 small potato peeled and cut into very small pieces
1 onion chopped
1 green chili chopped
1/2 tsp ajwain
salt to taste
1 cup besan
Oil for deep Frying

Method to cook :
Mix everything together and allow the mixture to sit for 10 minutes. Onion will release water due to addition of salt.
Now add just enough water so it becomes a thick and sticky. The batter should not be running else the pakodas will scatter as soon you add do oil.
Heat oil, add pakodas one by one to it. Cook on medium flame till they turn crispy and golden on both the sides.
Serve with Chutney or sauce of your choice.

Lau Ghanto

I do not like to eat lauki much...However, when I read about this dish, I wanted to give it a try..I wasn't disappointed at all. Every person who likes Fish will definitely like this dish..Recipe is very very simple.

You will need :

1 lauki, peeled and cut into cubes
4-5 fish deep fried after marinating with salt, turmeric and red chili powder and broken into small pieces.
1 onion chopped
1 tomato chopped
1 tsp each of mustard and cumin seeds
1 tsp red chili powder
1 tsp coriander powder
salt to taste

Heat oil in a pan. Add mustard seeds, cumin seeds, all dry spices. Cook for 2-3 minutes.
Add tomato and cook for 2-3 minutes more.
Add lauki pieces,fish pieces, and salt to taste. Cook for 5-6 minutes.
Its ready to serve

Gujarati Handvo

1 cup idli rice
1/4th cup each of moong daal,channa daal,urad daal,masoor daal
1 cup dahi
Soak rice and daal for 8 hours. Grind to a fine paste along with curd and allow it to stand overnite to ferment.
Add ½ cup grated lauki.
Add 1 tbspn chopped coriander leaves, salt to taste and 2 green chili chopped.
Heat 1 tbspn oil, add 1 tsp mustard seeds and 1 tsp cumin seeds.. Add 1 tbspn channa daal , pinch of turmeric powder and pinch of red chili powder.
Pour it over the batter.
Grease a baking tin. Pour the batter into the tin. Add ½ pkt eno to it.
Sprinkle sesame seeds over it. Bake over 35-40 minutes at 180 degree centigrade.

Pulse Appe

You will need :

1 cup idli rice
1/4th cup each of moong daal,channa daal,urad daal,masoor daal
1 cup dahi
Soak rice and daal for 8 hours. Grind to a fine paste along with curd and allow it to stand overnite to ferment.
Add ½ cup grated lauki.
Add 1 tbspn chopped coriander leaves, salt to taste and 2 green chili chopped.
Heat 1 tbspn oil, add 1 tsp mustard seeds and 1 tsp cumin seeds.. Add 1 tbspn channa daal , pinch of turmeric powder and pinch of red chili powder.
Pour it over the batter.
Heat the appe mould. Pour a drop of oil in each cup. Pour batter into each cup.
Heat on low flame on both sides .. Serve with coconut chutney.

Boston Creme Donut

Vanilla Cream Filling:

2/3 cup powdered sugar
2 cups milk
1/2 vanilla bean, split lengthwise
1/4 cup cornstarch
5 large egg yolks
3 tbsp butter

In a pan, combine the sugar with 1 1/2 cups of the milk, and the vanilla. Cook on low heat till sugar dissolves in milk. Prevent it from sticking to the sides.

Add cornstarch to the remaining milk. Add the egg yolks one after another beating it well.

Now pour the hot milk little by little beating the mixture so they blend well. Cook the mixture on low heat for 2 minutes till it becomes little thicker in consistency. Switch off the flame and allow it to cool.


1 cup milk
2 ½ tsp dry yeast
1/3 cup powdered sugar
2 3/4 cups flour
1/4 tsp ground cardamom
1 tsp salt
1 egg
1/2 cup (1 stick) unsalted butter, cut into tablespoons, softened
Vegetable oil for frying

Gently warm the milk and add yeast to it . Allow it to stand for 20 minutes.
Add butter ,sugar, salt, cardamom and beaten egg to flour and mix well with hands.
Add milk little by little to form a soft sticky dough. Allow it to stand for 4 hours so that volume rises.
Roll the dough with little dry flour to half inch thick layer. Cut with the edges of a glass and fry in oil.
Make a deep insertion in the doughnut with help of a plastic syringe.
Fill the syringe with Vanila frosting and put it inside the doughnut.

For the Choclate glazing , I used dairy milk chocolate, melted it and mixed it with corn syrup. Dip the donut in the chocolate glaze and allow it to cool down.


I finally got the appe mould. Was super excited to make various reciped I have collected from fellow blogmates. Started with Appe. Came out really well.

2 cup rice
3/4th cup urad daal
1 tsp methi seeds

Soak the above ingredinets for 8 hours. Grind to a paste. Allow to ferment for another 8 hours.
Add 1 chopped onion to it. Few Green chilies chopped, salt to taste and coriander leaves chopped.
Cook on both sides with very little oil after pouring the batter in each mould. Use the bamboo skewler given along with mould to turn the dish upside down. Appes are ready within minute to be served with Chutney of your choice...

Bagja from Madhya Pradesh

Summer has already started and its getting really quite hot everywhere. Clothes dry instantly...There are more power cuts..The only good thing summer brings with it are mangoes..

And this dish brings quite a relief to beat the heat outside.. It acts as a coolant and protects you from heat fever..

Its a special delicacy from Madhya Pradesh , very popular during summer season. One of very simple yet very delicious and interesting dish.


2 cups peeled and chopped raw mango
3 cups water
1 tbsp roasted cumin powder
3/4th cup of sugar
1/2 tsp salt
1 cup boondi

Method to cook:

Cook everything expect boondi and cumin powder in pressure cooker for 10 minutes on high and 10 minutes on low.
Switch off the flame and allow pressure to drop.
Open the lid. Add cumin powder and cook again for 5 minutes.
Add boondi to it. Allow it to cool.
The mixture will cool down and become thick. Boondi will become soft after 2-3 minutes.
Serve with hot rice.

Aloo Palak

This recipe is only for palak lovers.. It has a slight bitter taste.
Ingredients :
2 medium size potao peeled and cut into small cubes
1/2 bunch spinach leaves chopped
1 onion chopped
1 tomato chopped
1 tsp ajwain
salt to taste
1 tsp ginger garlic crushed
2 tsp oil
1 tsp red chili powder
pinch of turmeric
1/2 tsp coriander powder.
Method to cook:
Heat oil. Add ajwain, ginger garlic and onion. Saute till brown. Add tomatoes and cook till pulpable. Add all spices.Add potatoes. Cover and cook for 4-5 minutes.Add spinach leaves , cover and cook again for 2-3 minutes.Open lid. Add salt and stir the ingredients well..Cook till you dont see any moisture in the dish.Serve with Roti

Making Pizza from Scratch

The below recipe will give you two medium size pizza

Ingredients for the pizza base :

23/4 cup of plain flour (maida)
3 tbsp refined/olive oil
1 tsp salt
1 tsp sugar
1 cup luke warm water
1 tbsp dry yeast

Dissolve yeast in luke warm water and allow it to stand for 20 minutes.
Mix all the above ingredients together and make a soft dough. It should be little sticky but not complete watery.
Allow the dough to rest for 4 hours. The volume of dough will be double.
Dust a clean platform with little flour and roll the dough in it. Divide it into two parts.
Roll out each dough into 1/2 inch thick base.

Ingredients for pizza sauce :

8-10 large tomatoes pureed
1 large onion chopped
5-6 garlic cloves crushed
1 tbsp ajwain/oregano
1 tbsp chopped parsley/coriander leaves
1 tbsp oil
1/2 cup water
1 tsp red chili powder
1 tsp salt
1 tsp sugar

Heat oil in a pan. Add onion and garlic and cook till brown. Add coriander leaves and mix well.
Add 1/2 cup water and bring it to boil. Add tomato puree, red chili powder, ajwain, sugar, salt.
Cook on medium flame stirring content frequently til it becomes semi dry and easy for spreading on pizza base.

For making pizza:

Spread pizza base on aluminium foil , spread out the pizza sauce uniformly. Add some grates cheese. Add vegetables and meat of your choice.
Add some chopped olives, the remaining grated pizza cheese. Add parsley, red chili flakes and bake for 15 minutes.
Pizza is ready to be served.

Bhendi Besara

Ingredients :
15020 medium size bhindi
1 tbspn mustard seeds
3-4 green chilies
1 whole garlic pod
Salt to taste
2 tbsp mustard oil

Method to cook:
Gring mustard seeds, green chilies, salt and garlic along with little water
Cut bhindi from top and bottom. Make dip slit in eacg bhindi.
Stuff in the mustard paste.
Heat oil in a pan till smoking hot. Lower the temperature and add bhindi. Tawa Fry on all sides.
Bhindi is ready to eat