Coconut Cardamom Cookies

My daughter is a big fan of home made cookies as you can control what you are putting in the recipe…

With so many unhealthy practises being used in outside food these days , I decided to bake my daughters favorite cookie today…

Soft and Yummy “Coconut Cardamom Cookies”…

Coconut Cookies


All Purpose Flour : 1 cup

Suji : 1/2cup

Ghee or butter : 1/2 cup

Crushed sugar : 1/2 cup

Coconut: 1/2 cup

Cardamom Powder: 1/2 tsp

Milk: 3-4 tbsp


1) Mix ghee and sugar together thoroughly with a spoon so that the mixture becomes a little fluffy.

2) Add coconut powder and mix it.

3) Add all purpose flour, suji, and milk and make a dough from it. Keep it aside for 10 minutes covering the dough with muslin cloth.

4) In the meantime, preheat oven at 150 degree.

5) Make circular balls from the dough and press each round ball a little from the center.

6) Then bake the cookies for 30-40 minutes in the oven.

7. Garnish with coconut powder

 Healthy Coconut Cardamom Cookies are ready to eat ..Serve them hot with a garma garam chai as evening snacks!!


Crispy Cabbage Roll

cabbage bhakhri


All Purpose Flour or Maida : 1 bowl

Vegetable Oil: 2 tablespoon

Salt – As per taste

Azawain-1/2 tsp

Cabbage Masala:

Chopped Cabbage-1/2 bowl

Chopped Onion-1/2 bowl

Besan (Gram Flour) or oats- 2tsp

Ginger: 1 piece

Green Chili: 2 -3 pieces

Coriander Leaves

Spices – As per taste: Salt, Crushed Black pepper, Red Pepper, Crushed Coriander, Garam Masala, Dry mango Powder ( Amchoor), Black Salt, asafetida (Hing)



  1. Take All Purpose Flour or Maida and put vegetable oil and salt in it. Make dough out of it ( not too tight or loose).
  2. Cover it with a muslin cloth and keep it aside for 15 minutes.

Cabbage Masala

  1. Put one teaspoon oil and hing in a pan. Once the oil is hot, put the chopped onions and saute till it becomes light pink.  Add besan or oats and mix it then add chooped cabbage and all the spices mentioned above and then mix them thoroughly. After heating it for 5 minutes on slow heat, take the masala in a plate and keep it aside so that it can become at room temperature.

Making the Crispy cabbage roll :

  1. Take the dough and divide them into  big circular shaped balls then make thin large size chapati then spread cabbage masala on it. It should cover the chapati properly and evenly distributed.
  2. Now roll it properly and press it then kept in fridge for thirty minutes to make it set.
  3. Take out from fridge and brushing with oil on all side.
  4. Now cut the pieces.
  5. Pre heat the airfryier at 180 degree  then put the cut pieces in it. Bake it for 20-25 minutes.
  6. Take it out from the fryier.

Serve crispy cabbage roll hot with garima garam chai ( Indian Tea) and tomato sauce/green chutney on a rainy day…the perfect combination…Enjoy!!

Plum Peach Juice

Hey dear friends
To days recipe healthy & full of
Iorn yumm..Yumm plum peach
Juice for you ….Cheers .



Plum- 4 piece

Peech-two piece

Lemon  Juice- 1tsp

Sugar as per taste

Crushed ice



1 Wash the fruits and cut in small pieces then add in the Mixer Jar.

2. Add 1/2 glass water, lemon juice ,sugar and crushed ice.

4. Now churn it for 2-3 minutes.

Take it in glass and it is ready to serve.

Indian Sweet Dish: Mohan Thaal

Aaj ke din ki shuruaat kare ghar ki bani shaandaar MOHAN THAAL se ( which is also a favorite of Lord Krishna….)image


Besan – 1/2kg
Ghee – 300 gm
Feeka Khoya or Mava- 250 gm
Sugar – 400 gm
Elaichi Powder – 5-6 pieces
Kesar – Pinch
Nuts ( Almonds or Pista) – 10-12 pieces Sliced

1) First mix two tablespoon ghee in besan and make a dough of it. (Use warm water for dough)

2) Now make big sized circular balls of it

3) Now heat them in oven at 180 C for 30 minutes. Each circular ball should get brown from each side.

4) Now take them outside and cool them down. Now make small pieces out of these balls and grind them in a grinder. The mixture should notbe very fine and should be like rava.

5) Now sieve this above mixture.

6) Take one bowl water in a pan and heat it. When water starts boiling, put sugar in it and mix it continuously till it becomes ektaar (onewire) chaashni.

How do you see ektaar chashni – take the chashni between thumb and first finger and enlarge it. If it becomes like one wire, then it is called ektaar chashni.

7) Heat the khoya in a pan on slow flame for 15-20 minutes till it turns pinkish brown. ( If it is homemade khoya, no need to heat it)

8) Now take the grinded rava besan in the remaining ghee in a pan and heat it for 30 minutes on slow flame.

9) Now mix the cooked mava in the besan and immediately switch off the gas.

10) Now take a spoon and mix the mava and besan thoroughly .Now add the chashni prepared above, elaichi powder and kesar and mix it again thoroughly.

11) Now take a deep flat thali (plate) and brush ghee on the flat part. Now put the mixture in a thali and spread it out on the thali. Now put it aside for 4-5 hours to solidify it.

12) Now cut pieces and garnish it with sliced almonds.


#barfi #mohanthaal #indiansweet #Diwali #recipe

Delicious and Mouthwatering Indian Sabzi: Kadhai Chole

Kadhai chole without onion garlic is something lot of people are interested in making especially if it looks as tasty as below:). It is very easy and quick to make. Here is the recipe:

Kadai Chole Ingredients:

Soaked Kabuli Channa (Chick pea)-1 bowl.

Sliced Tomato- 1/2 bowl

Ginger julienne- one small piece

Green Chilli- two small pieces

Coriander leaves- 15-20

Vegetable oil- 4tbsp or as per choice

Roasted jeera powder-1tbsp

Jeera (Cummin seeds)- 1tbsp

Coriander Powder- 2tbsp

Hingh (Asafoetida)- one pinch

Imli Pulp- 4tbsp

Tea beg: 1

Sugar- 1/2 -1 tsp

Red chilli powder, Salt, Black salt, Coriander powder, Chole masala and Garam Massala as per your taste


1. Boil Kabuli channa with 5 bowl of water, salt and one tea beg in pressure cooker upto 5-7 whistles. Then take out chole from it.

2. Put vegetable oil in pan, heat it. Add jeera and hing and put off gas.

3. Put kadai on gas and add boiled kabuli chana , sliced tomato, green chilli, ginger and all the spices mentioned above. Now add imli pulp. Add hing jeera tadaka and properly mix it

4. Garnish with sliced tomato and  coriander leaves.

Now Kadhai chole is ready to eat.

Curry leaves chutney

Curry Chutney


Chopped Curry leaves: 1 bowl

Chopped Kaccha Aam: 1/2 bowl

Chopped Mint leaves-  1/2 bowl

Chopped green chilli-1 tbsp

Ginger: 1 small piec

Garlic-5-6 pieces

Salt as per taste. Black salt-1/2 tsp, Cummin seeds-1 tsp Asafetida-1/4 tsp


1. Add all ingredients in  grinder mixer jar and 1/2 cup of water then churn 3-5 minutes or till it becomes fine paste and take out in bowl.

Now it is ready to serve with Parantha, cutlets, sandwitch etc.

Arbi Cutlets

What if your kid doesn’t like vegetables..then innovation is what you will have to do in order to ensure that kids get their healthy dose of vegetables every day…

So today I tried Arbi ke Cutlets with curry leaves chutney to see if my kids will have Arbi…

They simply loved it..and a satisfied Mom I am today :):)…



Boiled  Meshed Arbi: 1 bowl

Brown/Wheat Bread : 4 pieces

Rice flour: 2tbsp

Onion: 2 small pieces

Besan  – 4 tablespoon

Ginger – 1 piece

Chili – 1 piece

Coriander Leaves

Vegetable oil for frying as per choice


Salt – As per taste

Red Chili Powder – 1/4 teaspoon

Chaat Masala – 1/2 teaspoon

Garam Masala: one pinch


  1. Grind the bread in a grinder and make bread crumps of it. It should not be too fine. Mix the bread crumps in boiled meshed arbi.
  2. Mix chopped onion, ginger, green chili and coriander leaves in it.
  3. Now mix besan and rice flour  in it and add all the spices in the mixture.
  4. Now make rolls out of it in any shape that you want.
  5. Take a non-stick pan and add oil  for fry on medium flame.
  6. When oil smoking then put the cutlets and cook on both sides of cutlets for 15-20 minutes ( 10 mns each side) on medium flame.
  7. Serve garma garam with tomato sauce and chutney
  8. You can coat these rolls with zero sev.