Russian Salad

Super healthy, super tasty super energetic and super time saver what else to say…….

Russian Salad


Sliced Tomato and cucumber: 1 bowl

Sliced Carrot: 1 bowl

Long sliced green or purple cabbage: 1 bowl

Roasted peanuts: 1/2bowl

 Dressing ingredients

Lemon juice: 2 tbsp

Honey- 1 tbsp

Salt- ½ tsp

Black pepper powder-1/4tsp

Olive oil- 1 tbsp

Red chili flakes-1/4 tsp

Dry herbs-1/4 tsp

Sliced Lemon for garnishing

Mint leaves for garnishing


  1. Take chopped ingredients in one large size bowl then add dressing ingredients except garnishing ingredients and mixed it properly.
  2. Take one large size plate then arrange sliced ingredients then garnish with sliced lemon and mint leaves.

Ready to eat and enjoy with family and friends



Kacche Aam ka Aachar

Kacche Aam ka aachar


Pieces of Kaccha Aam (Keri or raw mango):1 bowl /250 gm.

Mustard oil or as per your choice: 125 ml or 1/4 bowl

Salt:2 teaspoons or as per your taste

Fenugreek seeds: 2 teaspoons

Fennel seeds: 2 teaspoons

Yellow mustard dal:2 teaspoons

Black seeds (Kalonji): ½ teaspoon or as per taste

Red chilli powder: 1 tablespoon or as per the taste

Turmeric powder: 1 tablespoon or as per the taste

Asafoetida (heeng): ¼ teaspoon or as per the taste

Cumin seeds (zeera): 1 teaspoon or as per your taste

[You can use readymade aachar masala (80 gm. or as per your taste) which is available in the market in place of above spices.]


  1. Ensure that you wash Kaccha Aam properly before cutting into pieces.
  2. Put Kaccha Aam pieces in one bowl then add spices except asafoetida, kalonji, and cumin seeds. Mix it properly with spoon.
  3. Put a pan on gas and add oil, asafoetida, kalonji, and cumin seeds then heat on medium flame. Put the gas off. Cool it.
  4. Now add oil in Kaccha Aam and spices mixture and mix it properly so that oil floats on top of the pickle in the jar.
  5. Fill it in air tight jar.

Serve with cold paratha, bread, mathri and khakra etc.!!


Apple jam

Today I made apple jam on demand of my little champ. He likes it very much…



Grated Apple: 1 bowl (You can use any color apple)

Sugar: 3/4 bowl or as per your choice

Lemon Juice: 2 tablespoons

Salt: one pinch or as per your choice


  1. Put a pan on gas, then add grated apple and cook it for 10-15 minutes on medium flame.
  2. Add sugar and stir continuously for 15-20 minutes or till it becomes thick and changes color or separates from sides of the pan.
  3. Put the gas off and add lemon juice, then mix it properly.
  4. Cool it, then fill in the air tight jar and keep it in fridge.

If you want to keep it outside, then add citric acid ½ teaspoon instead of lemon juice.

Now it is ready to serve with puri, parantha, khakhra bread etc.



Mango Falooda

Eid special mango falooda….

Eid Mubarak to everyone…….Share happy moments with family and friends with special mango rabri dish…..

Mango Falooda


Falooda Sev: 1 bowl

Milk: 1/2 liter

Milk Powder: 4 tablespoons

Mango Pulp: ½ bowl

Sabja ke seeds: 1 teaspoon

Vanilla Ice cream: ½ bowl


Sugar syrup: 2 teaspoon

Crushed Ice: ½ bowl


  1. Soak sabja seeds in water for 2-3 hours.
  2. Put pan on the gas and add milk then heat it on medium flame.
  1. Add milk powder in half bowl water and mix properly, then add in milk and stir it continuously for 15-20 minutes or when it becomes 1/4th by volume, on medium flame.
  2. Add mango pulp in above and mix it properly then put the gas off.
  3. Boil falooda sev and sieve it from water.
  4. Take a transparent glass and now make layers in this order   
  • Crushed ice
  • Sugar syrup
  • Vanilla Cream one scoop
  • Falooda sev
  • Mango rabdi
  • Roohafja
  • Sabja seeds
  • Mango rabdi
  • Falooda sev
  • Vanilla Ice cream

The yummy mango falooda is ready to serve. Enjoy!!!!




Kaccha Aaa Panna

Today, I made kaccha aam panna (raw mango juice) which is a favorite of my family members and friends, and it also beats the summer heat.Kaccha Aam Panna


Kaccha Aam: 2 pieces

Fresh Mint leaves: 12-15 or dry mint powder

Crushed Sugar: 1/2 bowl or as per taste

Ice cubes or crushed ice: 1 bowl

Spices: Salt: 1/2 teaspoon

Black salt: 1/2 teaspoon

Roasted Cummins seeds powder: 1/2 teaspoon


  1. Boil Kaccha Aam in pressure cooker and take two whistles then put the gas off. Cool it for 10-15 minutes.
  1. Take out boiled kaccha aam and peel it.
  1. Take out the pulp in bowl and add 2-3 glasses of water, sugar and mint leaves then blend it with hand blender or in mixer.
  1. Add all spices to the above and mix it properly and then add ice in it.

Now Aam panna is ready to serve.





Potato Soya chunks

Potato Soya chunks……with gravy…

 Potato Soya chunks......with greavi


Soya Chunk: 1 bowl

Boiled Potato cubes: ½ bowl

Chopped Tomato: ½ bowl

Chopped onion: ½ bowl or as much you like

Chopped garlic: 1 teaspoon as you like

Chopped coriander leaves and green chili: 2 teaspoons each or as per taste

Spices: Salt: 1/2 teaspoon

Red chilli powder: 1/2 teaspoon

Turmeric powder: 1/2 teaspoon

Coriander powder: 2 teaspoons

Garam masala: 1/4 teaspoon

Cumin seeds: 1/2 teaspoon

Asafoetida: one pinch

Kasuri Methi: 1 teaspoon

Vegetable oil: 2 tablespoons


  1. Boil soya nuggets for 8-10 minutes then squeeze the water out from the nuggets.
  2. Put pan on the gas then add vegetable oil.
  3. Heat the oil on medium flame and add cumin seeds and asafoetida, then add chopped onion, garlic and green chili and sauté it for 5-7 minutes.
  4. Add all other spices and sauté them for 2-3 minutes
  5. Add potato cubes in it and mix it properly.
  6. Add one bowl of water in it, then add soya nuggets (if pieces are large size after boiling then cut them in small pieces). Mix it properly and cook it on slow flame for 10-12 minutes.
  7. Sprinkle kasuri methi and mix it properly then put the gas off.
  8. Take it out in a bowl and garnish with chopped coriander leaves.

Rajwadi Paneer

Rajwadi Paneer


Paneer Cubes: 200 gm

Cashew nut and almond paste: ½ bowl

Chopped Onion: ½ Bowl

Chopped Ginger: 1 small piece

Chopped Green Chili: 1 piece

Milk: ½ cup

Curd: 1/2 cup

Pure Ghee or Butter: 4 tablespoons

Coriander Leaves

Salt: 1/2 teaspoon

Red chili powder: 1/2 teaspoon

Cummin Seeds: 1/2 teaspoon

Coriander Powder: 2teaspoons

Asafoetida: one pinch

Whole Garam Masala (cinnamon, Cardamom: small and large size) Cloves

Kasuri Methi: 2 tablespoons

Cumin powder: 1/2 teaspoon

Turmeric powder: ¼ teaspoon or as per taste


  1. Take 4 tablespoons pure ghee in a pan and heat it on medium flame then add asafoetida and cumin seeds. When started to sprinkle, add whole garam masala, then coriander powder, turmeric powder, red chilli powder and kasuri methi and sauté it
  2. Add chopped onions, green chilli and ginger then cook it for 8-10 minutes on medium flame
  3. Add cashew nuts and almond paste and sauté it for 2-3 minutes.
  4. When ghee separates from sides then add milk. Mix it properly
  5. Add curd and mix it properly then bring the medium flame down to low flame.
  6. Add paneer cubes to the mixture. Mix it properly.
  7. Now garnish with chopped coriander.

Serve Rajwadi Paneer with garma garam tandoori roti or paratha or naan to your family and friends.