Shikanji is a famous drink from northern part of is actually nimbu pani spiced with roasted cumin powder. The black salt gives a punch to this drink..
Its best served chilled,a must to beat summer heat.


1 Lemon.

2 Glasses Water.

1 tsp Roasted Cumin Powder.

1/8 tsp Rock salt.

2 tbsp Sugar.

2 tsp Sabja Seeds soaked in water for 10 minutes.(optional)

Few sprigs of Mint.(optional)

Some Ice Cubes.


Cut the lemon in to two.

Take 2 glasses of a water in a bowl

With a lemon juice squeezer, squeeze the juice directly into the water.

Add black salt, sugar and jeera powder.

Stir till the sugar dissolves.

Pour the shikanji in glasses. Add ice cubes,mint springs and soaked sabja seeds.

Serve immediately or chill futher in refrigerator and then serve.

Happy Cooking!!!


Prawns Pulao

This is a quick and simple recipe for prawn pulao with coconut milk and flavored with mild spices.


1 cup Basmati rice.(soaked for 20 minutes)

1 cup Water.

1 cup Thick Coconut Milk.

15 Prawns, cleaned and deveined.

1 tsp Cumin seeds.

2 Bay leaves.

6 Whole Black Pepper Corns.

6 Cloves.

3 Cinnamon Sticks.

1 tsp Turmeric powder.

1 tsp Red chilli powder.

2 tbsp. Oil

1 tbsp crushed Ginger, garlic and green chilli.

½ cup Onion, sliced.

¼ cup Tomato, chopped

¼ cup Coriander leaves

¼ cup Barista(fried Onion).


In a pan heat oil and add cumin seeds, bay leaves, cloves, peppercorns, cinnamon sticks.

Add onion and salt.

Funtil the onions are golden brown in colour.Add the crushed ginger, garlic and green chilli,saute well.

Add turmeric powder, red chilli powder and stir until the raw smell of the ginger-garlic goes away.

Add the chopped tomato, prawns and stir fry on high flame for 2 minutes.

Then add the soaked rice and stir gently.

Add hot water to this and boil on high flame,add coconut milk.

Once the water on the surface dries up, lower the flame and cover with a lid and cook for 8 minutes.

Remove in serving bowl and Garnish with coriander leaves and barista,serve hot.

Happy Cooking!!!



Alu Wadi

Alu Wadi is a traditional Maharashtrian snacks made with colocasia (taro) leaves which is called as Alu in Marathi or Patra in Hindi . These leaves are layered with a spicy, tangy and sweet chickpea flour paste and then rolled into a log which is then steamed and sliced into thin Vadis (circles), hence the name Alu Wadi or Alu chi Vadi (in Marathi). 

These can be served as snacks or a perfect side dish with your meal.


1 & 1/2 cup Besan.

1/4 cup  Rice Flour.

2 tbsp Sesame Seeds.

10 Alu chi Paan(Colacasia leaves)

Oil for shallow frying.

Salt to taste.

For Masala:

1 small Onion.

2 tbsp Coriander seeds.

1 tbsp Red Chilli Powder.

1/2 tsp Turmeric Powder.

1 tsp Peppercorns.

1/2 tbsp Tamarind Pulp.

1 tbsp Grated Jaggery.

1 tbsp Oil.


Wash and dry the alu leaves.
Take a leaf and cut its stalk as close to leaf as possible.

Keep aside.

Add all the ingredients for masala in a mixie jar and grind well to form a smooth paste.
Remove in a big bowl.

Add besan and rice flour.Mix well.

Add a little water at a time,if required to make a thick paste.

The consistency of the batter should neither too thick nor too thin. It should be easy to spread.

Beat the batter really good until it becomes light. Batter is already.Add sesame seeds and salt,mix well.

Take the biggest leaf as the base leaf.keep it upside down.

Take batter and spread it evenly all over the leaf.
Spread the batter with hands. You can use spoon too.
Take a smaller leaf and put it above the first leaf.

Spread the batter again over it.

Repeat this process with all the leaves.I have used 5 leaves,You can use as many leaves as you want to make one roll.

Fold the base part of the leaves first and spread batter on it again.
Fold the sides and spread the batter again.
Start making roll. Make a tight roll.

Cut in center to make 2 parts of the roll.

Finish all the leaves in a similar way.
Fill steamer with 3/4 water and heat till water starts boiling.

Grease the upper vessel of steamer with oil and place it on the pot.
Put the rolls with sealed side facing down in the vessel.

Close the lid and steam on medium heat for 15 minutes.

Remove and Let it cool down.

cut into about 1/2” wide pieces.

The thinner is the vadi, the crispier it will be.

Heat up oil. Drop the vadi in oil and fry until it turns nice reddish from both sides.
Take alu vadi out of oil, drain excess oil and transfer them into a serving plate.

Serve hot.

Tip:These can be made and stored in zip lock bags in freezer for about 2-3 months.Can be stored in freeze for about a week.

Happy Cooking!!!



Upasache Aape.

Ashadi Ekadashi is considered to be the most austere & sacred of all 24 Ekadashis.If observed religiously,it is said to be most rewarding and granting the virtue gained by the observance of all 24 Ekadashis in the year.

Now I’m really not one of those who can fast…on the name of God,But was tempted to make a fasting dish looking at all the yummy pics posted on social media…


2 Cups Sabudana (Soaked in water for 4 hours)

1/4 cup shengadana kut(raw peanuts roasted and grounded to powder).

1 Big potato.(Cleaned,boiled,peeled and mashed)

1/2 cup Curd.

3 Green chillies.

1 tsp Jeera.

2 tbsp Ghee.

1 tsp Sugar.

Salt to taste.

1/4 Cup chopped corriander leaves.(optional)


Make coarse paste of jeera and green chillies.Keep aside.

Mix all the ingredients except ghee together,add jeera and green chilli paste,mix well.let it sit for 15 minutes.

Consistency of Batter should be like cake batter.

To make appe you will require a special griddle called appe patra,its a griddle with cavities in it.It is easily available in shops.

Heat appe patra,grease with little ghee.Drop batter in the cavities with a small spoon.

Let it cook from one side,then flip over with help of  fork and cook till it turns light brown in colour.

Serve immediately.

Happy Cooking !!!



Spicy Chilly Guava.

If you are looking for a summer drink recipe with Indian flavours, this spiced guava chilli drink will fit the bill perfectly. It is a guava drink with some flavours of red chilli powder, pink salt and lemon juice.

A perfect combination of flavours comes together in this glass of guava chilli drink.


2 cups Guava juice( fresh / canned)

1 cup Limca.

1 tsp Red Chilli Powder.

1/2 tsp Rock Salt.

2 tbsp Lemon juice.

Crushed Ice.

Mint/Basil leaves and lemon wedges for garnishing.


In 2 tall glasses add 1 cup each of chilled guava juice.

Add 1/4 tsp rock salt,1 tbsp lemon juice and 1/2 tsp of chilli powder in each glass,mix well.

Add crushed ice & top up with Limca,Sprinkle some chilli powder on top.

Garnish with mint leaves and lemon wedges.

Serve Chilled.

Happy Cooking!


Butter Garlic Prawns Spaghetti.

This is an easy peasy dish that’s simple, flavorful and incredibly flavorful. And all you need is 20 min to make it!

All you have to do is boil up some spaghetti and saute your shrimp in a pool of garlic,butter,some spices and vegetables.It’s easy, quick, and comforting dish.


25 medium sized Prawns, peeled and deveined.

250 gms Spaghetti.

1 cup Mixed Peppers(green,yellow & red) cut into cubes.

1 Onion quartered and separated.

1 tbsp Oil

2 tbsp Salted Butter

1/8 cup Garlic cloves finely chopped.

1/4 tsp Black Pepper.

1/8 tsp Chilli flakes.

2 tbsp Coriander leaves finely chopped.

2 tbsp. Lemon juice.

½ tsp. Corn starch.

2-3 tbsp. Water.

1 and 1/2 cup Water.

2 slices Cheese.

Salt to taste.

1 tbsp Spring Onion greens for garnishing.


Peel,devein and clean prawns,keep aside.

Boil spaghetti in 2 liters of water with little salt.

Drain and keep aside.

Keep all the vegetables ready.Onions,peppers,garlic,coriander leaves and spring onion greens.

Heat oil in a pan and add prawns to it.

Toss this well and add salt. Keep the flame on high.

Add garlic, onions,peppers,butter, corriander leaves and toss again.

Add 1& 1/2 cup water, chilli flakes and black pepper.Let it come to boil. Add corn flour slurry(corn flour mixed in water), lemon juice and mix well.

Add cheese slices and mix well till they melt,add cooked spaghetti.

Mix well.

Remove in a serving dish and garnish with spring onion green.

Serve hot.

Happy Cooking!


Butter Garlic Prawns.

This easy butter garlic prawns is succulent prawns tossed in an easy garlic and lemon sauce. The perfect quick dinner or appetizer!
This dish has just a few ingredients and can be on the table in minutes and is packed with flavor.


1 tbsp Oil

2 tbsp Salted Butter.

25 medium sized Prawns, peeled and deveined.

1/8 cup Garlic cloves finely chopped.

1/4 tsp Black Pepper.

1/8 tsp Chilli flakes.

2 tbsp Coriander leaves finely chopped.

2 tbsp. Lemon juice.

½ tsp. Corn starch.

2-3 tbsp. Water.

Salt to taste.

1 tbsp Spring Onion greens for garnishing.


Peel,devein and clean prawns,keep aside.

Heat oil in a pan and add prawns to it.

Toss this well and add salt. Keep the flame on high.

Add garlic, butter, corriander leaves and toss again.

Add water, chilli flakes and black pepper.Let it come to boil. Add corn flour slurry(corn flour mixed in water), lemon juice and mix well.

Remove in a serving dish and garnish with spring onion green.

Serve hot.

Happy Cooking!


Khou Suey.

If something can be called a bowl of happiness, this could well be it. Burmese Khow Suey is a delicious one meal noodle dish made with noodles and coconut milk. Served with a variety of accompaniments,each spoon full that you eat will be bursting with flavours!


2 cups Rice Noodles boiled.

1 tbsp Sesame Oil.

1 cup Mixed Vegetables.(Carrots,Broccoli,sweet Corns,Baby corns,Peppers) chopped evenly.

1/2 cup Green Peas.

1 tbsp Ginger Garlic chopped finely.

3 Green Chillies slit.

1 tsp Turmeric Powder.

1 tbsp Coriander Powder.

4 Dry Red Chillies.

10 nos Thai Basil leaves.

400 gms Coconut Milk.

1 tsp Soy Sauce.

1tbsp Lime Juice.

1 tsp Sugar.

Salt to taste

For the garnishes:

6 cloves Garlic fried

1/4 cup Onion barista

1/4 cup Coriander Leaves chopped.

4-5 nos lime wedges.

2 tbsp Fried Peanuts.

1 tsp Chilli flakes

2 Boiled Eggs.


Boil rice noodles in boiling water for 5 minutes,strain and keep aside.

In a wok heat oil and add garlic, ginger, green chillies and stir.

Add dry red chillies and stir for 30-40 seconds.

Add the diced vegetables and stir fry on a high flame for a minute.

Here I have used yellow pepper,broccoli and sweet corns,you can use any vegetables of your choice.

Now add sweet basil leaves,turmeric powder, coriander powder, coconut milk, water and stir.

Season with sugar, salt and soy sauce.

Add boiled green peas and boil.

Turn the flame off and add fresh basil leaves and lime juice.

keep aside.

For assembling keep all the ingredients ready.

IMG_20200625_000457To serve in a bowl add some boiled noodles.

Top it up with prepared broth.

And garnish with lemon juice,onion barista,fried peanuts,fried Garlic,chilli flakes,chopped coriander leaves and wedges of boiled Eggs.

Serve Hot.

Happy Cooking!



Egg Makhanwala/Egg Butter Masala.

Makhanwala/Makhani/Butter Masala is a delicious creamy gravy which is mildly spiced. To the same gravy you can either add paneer,egg,mixex vegetables or tandori chicken.

It goes well with naan,roti,steamed rice or Jeera rice.


For Makhani Sauce:

1 kg Tomatoes.

3 tbsp Cashew paste.

2 tbsp Kashmiri Chilli powder.

100 gms Butter

200 gms fresh cream.

1 tbsp crushed Kasuri methi.

2 tbsp Jeera powder.

1/2 tsp Garam Masala.

1 tbsp Sugar

Salt to taste.

Other Ingredients:

8 hard boiled Eggs.

1 tbsp Oil & 1 tbsp Butter.

1 inch Ginger cut into juliennes.

2 Green Chillies cut into juliennes.

Salt to taste.


Boil Eggs for 10 minutes,shell and cut into halves,keep aside.

Blanch tomatoes(check the process in glossary)deskin and extract juice out of it.

Strain the juice and pour it in a big heavy bottom pan.keep the pan on gas on high flame,reduce the flame, once the juice starts boiling,add kashmiri chilli powder,jeera powder,kasoori methi,garam masala,cashewnut paste,salt,sugar and butter,stirring in between cook till reduced to half.Now once again strain it to get a smooth gravy,put it back on fire add cream and mix well.Keep it aside.

In a thick bottom pan heat oil and butter,add ginger and green chilli juliennes,stir fry for a minute or two,Add Eggs, (boiled,peeled and cut into halves.)

Cook till crisp from both the sides.

Now add ready gravy to this,mix well and cook till one boil comes.

Remove in a serving bowl,decorate with fresh cream and coriander leaves.

Serve hot .

Happy Cooking!


Cake Premix.

This home made Eggless Cake Premix is super easy to make and can be stored for days to make a quick, delicious cake! Can be made in bulk to use later or to give as gifts!


1+ 1/2 cup All Purpose Flour/ Maida.

1 cup Sugar.

2 tbsp Cornflour.

1/4 cup Milk Powder.

2 tsp  Baking Powder.

1 tsp Baking Soda.

Pinch of Salt.


Mix all the above ingredients well.

Store in an airtight jar.

Tip:Add 1 cup of water and 1/4 cup of oil to above premix,mix well and bake in a greased baking tin for 30 mins at 180°C.

Happy Cooking!