Stuffed Mushrooms

8-10 Big Button Mushrooms
1 small onion chopped
1/2 capsicum chopped
1/2 tomato chopped
1 tsp oil
2-3 tsp grated cheese
italian seasoning
salt to taste

De Stem the Mushrooms and chop the stems finely.
Heat oil in a pan.
Add onions and chopped mushrooms.
Add tomatoes, capscicum and italian seasoning.
Add salt and mix together. Allow it to cool.
Mix wuth grated cheese.
Stuff the mushrooms with the stuffing made above.
Bake the mushrooms at 180 degree centigrede for 12 min approximately
Remove any juice which the mushroom release while cooking before serving.

Chickpea Sundal

1 cup chick pea
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 green chilli chopped
7-8 curry leaves
1 onion finely chopped
1 tomato finely chopped
1 tbsp turmeric powder
1 tbsp red chilli powder
1 tbsp ginger garlic paste
Salt  to taste
1 tsp asafoetida
1 tbsp coriander leaves chopped
2 tbsp grated coconut powder

Soak chick pea for 8 hours and cook in pressure with salt.
Drain chickpea.
Heat oil in a pan.
Add asafoetida, mustard seeds, cumin seeds, green chilis and curry leaves in order
Follow by ginger garlic paste, onion and dry spices.
Add tomato and cook till tomatoes are nicely cooked.
Add cooked chickpea and coriander leaves chopped.
Serve hot with Roti

Rawa and Oatmeal Pancake

1/2 cup semolina
1/2 cup rolled oat
1 onion finely chopped
1 green  chili finely sliced
1/2 cup water + 1 tbsp curd (optional)
1/4 cup chopped cilantro
1/4 tsp hing (optional)
1 tsp cumin seeds
1 tsp ginger paste
salt to taste
1 tbsp wheat flour ( You can use 1 tbsp rice flour or all purpose flour instead)


Dry roast oats and semolina separately. Ground oats to a fine powder.
Mix evrything together.
Grease non stick pan. Pour 1 serving spoon full of batter. Gently spread it.
Cover and cook for 3-4 minutes on low flame.
Open lid, flip the pancakes and cook again for 3-4 minutes
Serve hot with idli podi/ ketchup / chutney of your choice

Patwadi Rassa Bhaji

For the Gravy/Rassa:

1 tsp cumin seeds
1 tsp coriander seeds
1 cinamon
3-4 cloves
3-4 whole black pepper
1 tbsp poppy seeds
2 tbsp grated coconut
1 dry red chili
2 tbsp peanuts

Dry roast all the above ingredients and ground to a fine paste adding little water.

1 tsp aesofotida
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
6-7 curry leaves
1 big onion finely chopped
1 tsp garlic paste
1 tsp ginger paste
1 tomato chopped finely
1 green chili chopped
Salt to taste
1 tbsp oil


Heat oil in a deep pan. Add aesofotida. Add mustard seeds and allow it to splitter.
Add cumin seeds, curry leaves, green chilies and ginger garlic paste.
Cook for ½ a minute. Add chopped onions and cook till it turns brown.
Add chopped tomatoes. Add all the dry spices.
Add the above masala paste and cook on high for 3-4 minutes stirring the entire thing frequently to prevent burning.
Add 1 glass of water and bring it to boil.
Cover and cook for 10-12 minutes more on low flame till you see oil on top.
Your basic rassa/gravy is ready.


1 cup besan
2 cups water
1 green chili chopped
1 tbsp coriander leaves
Salt to taste
1 tsp sesame seeds
1 tsp ginger paste
Pinch of turmeric
1 tbsp curd
Mix everything together till you don’t see lumps. An egg beater is best for this.
Pour 1 tsp oil in deep pan. Add the above mixture and cook till it gets thicks.
Grease a plate and pour the cooked mixture on the plate and spread it evenly.
Once it cools down, cut into 1 inch X 1 inch piece.

Serve Patodi and Rassa separately and consume with Rice or Bhakri


Sukhi Moong ki daal

2 cups moong daal
1 tbsp mustard oil
2 big onions chopped
2 big tbsp coriander leaves chopped
1 tsp musard seeds
1 tsp cumin seeds
1 tsp ginger paste
1 green chili chopped

Method :

Dry roast moong daal till it is slightly brown in colour.
Take a deep pan. Add roasted moong daal and cover with 3 times the water. Add salt to taste
Boil on medium flame till water completely disappears and daal is cooked well.
It should be a dry consistency.
You can add more water if required.

Now heat oil in a pan. Add mustard seeds followed by  cumin seeds followed by ginger paste
Add green chilies and add the dry cooked daal into this.
Mix well. Switch off the flame.
Before serving, add chopped onions and coriander leaves and mix well.

Instant Dessert Recipes @ Home

Dessert 1 :

Ingredients :

Any cake broken randomly into small recipes
Some Crushed waffers/chocolate
Whipped Creme (canned whipped creme will also do)
coffee powder
Powdered sugar

Take big glasses
Mix icing sugar to taste, whipped creme and coffee powder
Put some cake pieces and place on bottom of glass
Put coffee whipped creme
Again place some cake pieces
Add whipped creme
Top it up crumbled chocolate

Dessert 2 :

Ingredients :

Crushed Digestive biscuits
Little Butter. Mix digestive biscuit and butter together

mix homemade cottage cheese , hung curd, little sugar and some strawberries and blend together (any other fruit of your choice which is found in season: eg mangoes)

Take big glasses. Put the digestive biscuits on the bottom
Put the cheese fruit mixture above it
Put some chopped dry fruits eg: walnut or pine nuts or almonds
Cut some fresh fruits and put on top of it.
Top it up with choclate sauce or hazelut sauce (nutella spread)

Big Chilies Stuffed with Roasted Chickpea Flour / Bharwa Mirchi

15-20 big green chillies
1 big onion chopped
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp cumin coriander powder
Salt to taste
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp ajwain
Pinch of aesofotida
Pinch of fenugreek seeds
1 cup roasted chickpea powder (roasted besan)
1 tbsp oil + 2 tsp oil

Slit the green chillies and remove seeds from inside.
Heat 1 tbsp oil in a pan. Add aesofotida. Add ajwain and fenugreek seeds.
Add mustard seeds, cumin seeds . Add turmeric powder and red chilli powder.
Add chopped onions, salt and cook till onion turns pink.
Add roasted chickpea powder . Mix well. Add half cup water slowly mixing the whole thing together till you get a thick dry paste.
Stuff the green chillies with the above ingredients.
Heat 2 tsp oil in flat pan. Put green chillies and cook on all sides till done.

Stuffed and Baked Murg Mussallam | मुर्ग मुस्सल्लंम

Ingredients for the marinate:

1 whole chicken
200 grams curd
4 tbsp tandoori masala
Juice of 3 lime 
4 tbsp ginger garlic paste
1 tsp red chilli powder + 1 tsp kashmiri red chilli (for coloring)
1 tsp turmeric powder
Salt to taste
2 tbsp olive oil

Make Deep cuts in the chicken. Mix the above ingredients together. Rub the chicken nicely with all other ingredients and marinate for 2 hours in refrigerator.
Tie the legs of Chicken and Roast till it is half done. Spray oil in between if needed.

For the Stuffing:
3 big onions chopped
½ cup chopped almonds
½ cup chopped pistachio
1 tbsp cooking oil
Heat oil in a pan. Cook onions till it turns pink. Add almonds and pistachio. Mix together. Keep Aside

For the gravy:

Make puree of 4 tomatoes and mix  it with the left over marinate.Add 1 tbsp garam masala powder roasted for few minutes
Pour the puree mix in a deep pot.
Open the legs of chicken and stuff with onion dry fruit mixture.
Put the chicken in the marinade back with legs up. Cover and cook for 10 minutes more.
Serve with rice/naan/ roti/chappati

Panchmel Daal Tadka in Dhaba Style

Inredients :
1/4th cup raajma
1/4th cup chana daal
1/4th cup whole green moong daal
1/4th cup whole urad daal
1/4th cup small black chickpea
2 small onions chopped
4 small tomatoes chopped
1 whole garlic pod crushed
1 inch ginger crushed
1 green chilli chopped
1 tbsp cumin seeds
1 tbsp garam masala powder
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
2 eggs scrambled and cooked with salt
2 tbsp oil

Soak the legumes overnight and pressure cook with 1 tbsp salt and 1/2 tsp hing for 30 minutes on medium flame.
Heat oil in a deep pot. Add cumin seeds. Add crushed garlic, ginger and chopped onions.
Add chopped tomatoes and all the spices and cook till tomato is well cooked.
Add the cooked legumes along with water and bring it to boil . 
Add chopped coriander leaves and mix well.
To serve, pour daal in a bowl.
Add cooked eggs on top. Serve with rice or roti