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!!!!





Spicy Aaloo Brinjal Bhaji

Today, I cooked aaloo baingan ( potato brinjal) bhaji in lunch which is my hubby’s favourite.

Spicy Aaloo Baingan Bhaji


Chopped Potato (Aaloo): 1 bowl

Chopped Brinjal (Baingan): 1 bowl

Chopped Onion: ½ bowl

Chopped Tomato: ½ bowl

Ginger Paste: 1 tablespoon

Chopped Green Chili: 1 tablespoon

Oil: 4 tablespoons

Coriander Leaves for garnishing

Spices as per taste: Salt, Red Chilli Powder, Turmeric powder, Coriander Powder, Garam Masala Powder, Kasuri Methi, Asafoetida, Cumin Seeds.


  • Put a pan on gas, add oil then heat it on medium flame and add cumin seeds and asafoetida.
  • Add ginger paste and sauté it.
  • Add chopped onion and tomato and cook on medium heat for 8-10 minutes.
  • Add salt, red chilli powder, turmeric and coriander powder to the pan and mix them well then add ½ bowl water. Cook it till the oil separates out.
  • Add chopped potato and brinjal then mix it and cover it with plate. Cook it for 15-20 minutes on low flame. Check it a few times in between.
  • Take out the Aaloo brinjal bhaji in the bowl and garnish with coriander leaves

Spicy Aaloo brinjal bhaji is ready to serve with parantha phulka, rice or tandoori roti

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.

Amritsari stuff kulcha…..

Amritsary Kulche


Dough Preparations:

Whole wheat flour: 2 bowl

Salt as per taste

Baking soda: 1/4tsp

Filling Preparation

Grated boiled potato: 1 bowl

Chopped onion: 1/2 Bowl

Chopped Green Coriander: 2tbsp

Chopped Green Chili: 2 pieces

Kalonji: 1 tsp

Butter: 2 tbsp

Spices ( as per taste): Salt, Red Chili Powder, Roasted Cummins powder, Chaat Masala, garam masala and Black salt.


Potato mixture

  1. Mixed Potato, chopped onion, green chilli, green coriander (1 tsp) and spices in large size bowl  properly

Kulche ka Dough

  1. Mix salt and whole wheat flour then add baking soda to prepare soft dough with water then keep it aside for 60 minutes covered with muslin cloth.
  2. Make round balls from the dough and  stuff  with the  potato mixture.
  3. Wet your fingers with water and press the fingers on circular balls lightly on one side then spread kalonji and chopped coriander and press it.
  4. Now roll them into circular shape for Kulcha
  5. Cook then on a gas tandoor.
  6. Apply butter on one side.

Now stuff Amritsari Kulcha is ready to serve


Oats Idli with Tadka

Sunday’s are fun day..Let’s have a traditional dish with a bit of Tadka added to it..Today’s dish……

A bit of Tadka and a bit fun makes up for an enjoyable Sunday….

Oats Idli


Oats Idli

Oats: 1bowl

Semolina: 1/2 bowl

Vegetable oil: 1 tablespoon

Eno: 3/4 teaspoon

Ginger Paste: 1/2 teaspoon

Green Chili Paste: 1/2 teaspoon

Fresh Curd: 3-4 tbsp

Salt as per taste

Water: 1 bowl


Tadka Ingredients:

Oil: 1 tablespoon

Pinch of Salt

Mustard seeds: 1/2 tsp

Red Chili powder: 1/4 tsp

Green Chili: 2-4 long cut pieces

Curry leaves: 10-12

Coriander Leaves for garnishing




Oats Idli:

  1. Mix all the ingredients and spices mentioned above suji except Eno. Blend the mixture with hand blender.
  2. Add 1 bowl of water to it. The batter should not be too thick or too thin.
  3. Boil 4 bowl water in steamer
  4. Now add Eno in batter to it and mix it thoroughly till it becomes fluffy.
  5. Immediately, add this batter in Idli moulds and put it in steamer for 15-20 minutes.
  6. Put a knife inside oats idli and take it out to see if it is properly cooked. If the idli is not sticking to the knife, then the idli has been cooked.
  7. Now take it out of steamer and put it aside for cooling (It will look like as shown in the picture below). Take it out oats idli from the moulds.

 Tadka Preparation:

  1. For tadka, take a deep pan and add oil to it. Once it becomes hot, add mustard seeds and asafetida to it then add lots of curry leaves and green chili to it.
  2. Pour this tadka with a spoon on all oats idli . Garnish it with green chili and coriander leaves.

Serve soft, spongy and tasty Oats Idli  with green chutney and garma garam chai!!!