Kesar Badam Lassi




1 cup thick Curd.

1 tbsp  Almonds paste(soaked in hot water for ½ hour,deskinned and grinded to paste)

2 tsp Sugar.

2 tbsp Cream.

¼ tsp Elaichi powder.

4 strands of Kesar.

2 cubes of ice ( crushed)


Mix all the above ingredients in a blender and blend well.

Pour in a glass and serve immediately.

Happy Cooking !!!


Moong Vadi & Green Pea Masala.


Moong dal vadi is easily available in all the stores.same can be easily made at home also.

It needs to be made well in advance as it takes 3 to 4 days to dry and get ready.(Refer glossary for recipe)


1 cup Moong vadi

1 cup Green Peas.

1 cup chopped Onion

½ cup chopped tomatoes

2 tbsp Oil .

1tsp cumin seeds

pinch of Asafoteida

1tsp Haldi powder

1 &1/2 tsp. Dhana Jeera powder

1tsp Garam masala

1/2 tsp. Red Chilli powder

2 tbsp Cream.

Salt to taste


Heat 2tbsp of oil in a non stick pan, fry the moong vadis on low heat until they turn golden brown in color.

Take them out in a paper towel so that excess oil can be removed.


Now in the same pan,add cumin seeds,asafoetida,chopped onions and saute them well.
Add chopped tomatoes andred chilli powder,haldi,dhana jeera powder,Mix well and cook till the masala leaves some oil.

Add green peas and salt,mix well,add 1 cup of water into it.
Once the water comes to boil,add green peas & vadis ,cover and cook for 10 minutes on slow flame.

Once the water evaporate completely add garam masala,mix well.

Finish with 2 tbsp of cream,mix well.Remove in a serving bowl.

Serve hot with Chapati or Paratha of your choice..

Happy Cooking !!!




Schezwan Egg Frankie




Frankie, is a popular and cheap version of the hi-fi wraps and rolls!

Frankie is a roti stuffed with fillings,vegetarian or non vegetarian.


For The Rotis

1 cup Maida.
2 tbsp Aata (Wheat flour)
Salt to taste.
1/4 tsp Oil for kneading.
Butter for smearing.

For The Stuffing:
½ cup Chings Schezwan Chutney.
1 1/2 tbsp Oil.
1 tsp Ginger Garlic paste.
2 cups Potatoes (boiled,peeled and mashed)
1 tsp Chilli powder.
1 tsp Garam Masala
1/2 tsp Chat Masala
1 tbsp finely chopped Corriander leaves.
Salt to taste.
1 cup thinly sliced Onion (marinated with chat masala and salt)
4 Eggs(beaten with salt and pepper powder)

For the rotis:

Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.Knead again using ¼ tsp of oil till it is smooth and elastic


.Divide the dough into 4 equal portions and roll out each into approx. 200 mm. (8″) diameter thin circle.


Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.
For the stuffing:

Heat the oil in a kadhai, add the ginger-garlic paste and sauté on a medium flame for a few seconds.Add the potatoes, chilli powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for another minute. Keep aside.

How to proceed:

Heat ½ tsp butter on a tava (griddle), Place a roti on the tava (griddle) and cook on a medium flame, coat one side of the chapati generously with a beaten and whipped egg.


Flip this chapati and let the egg cook well. Use the egg-side of the chapati as the inner side of the roll.


Spread schezwan chutney,


place ¼ th of the stuffing on one end of the roti, spread it lightly and remove from the tava.Place it on a clean, dry surface and top with ¼ cup of onions


Roll it up tightly.Fold the edges at one end and wrap in an aluminium foil/tissue paper and serve immediately


.Repeat with the remaining ingredients to make 3 more frankies.

Tip:Various other feelings can also be used like,cheese,paneer,mixed vegetables,chinesse vegetables,etc.
For vegetarians,same Frankie can be made without egg also.

Happy Cooking!!!

Sameera More.


Chicken Frankie


Frankie, is a popular and cheap version of the hi-fi wraps and rolls!

Frankie is a roti stuffed with fillings,vegetarian or non vegetarian.


 1 cup shredded Chicken pieces(boneless breast pieces)

½ cup sliced Onions.

½ cup chopped Tomatoes

2 tsp Ginger Garlic paste.

1 tsp Corriander powder.

½ tsp Haldi powder.

2 tsp Kashmiri chilli powder.

2 tbsp Corriander leaves chopped.

2 tsp Lime juice.

4 Eggs ( beaten).

½ cup Green Mint Chutney.

1 cup thinly sliced Onions(marinated with salt and chat masala).

2 cups Maida.

1 tsp Ajwain.


Mix maida,ajwain and salt, add sufficient water and knead into a soft dough.


Heat oil in a kadai. Add onion and sauté for two minutes. Add ginger & garlic paste and continue to sauté for another minute. Add chicken pieces and sauté for two to three minutes. Add salt, coriander powder, turmeric powder, red chilli power and mix. Add tomatoes and cook till the chicken is done. Add coriander leaves and mix and cook till dry. Add lemon juice, mix and keep aside.


Divide the dough into eight equal parts and roll out each into a roti.


Roast them one at a time on a hot tawa.

Whisk the eggs well. Pour some of the eggs over the roti and allow it to set.


Turn over and let the underside get cooked.


Place the roti egg side up on a serving plate. Place some of the chicken mixture on one end.


Sprinkle some onion over the chicken.


Drizzle green chutney.

Roll the frankie and serve hot immediately.

Happy Cooking!!!


Corn & Paneer Tikki



1 cup Paneer (crumbled)

1 cup Corn kernels(boiled and mashed)

1/2 cup Potato (boiled and m,ashed)

2 tbsp Salted peanuts broken into halves.

2 Green chillies finely chopped.

2 tbsp Corriander leaves chopped.

1/2 tsp Dhana-Jeera powder.

1/2 tsp Badishep (fennel) powder

2 tbsp cornflour.

1/2 cup Bread crumbs.

Salt to taste.

Oil for shallow frying.


Mix all the ingredients ,except bread crumbs together.


Divide it into equall portion,make lemon size balls and press to form tikkis.



Shallow fry in hot oil,from both the sides.



Remove on absorbant paper to drain.


Serve hot.

Happy Cooking!!!


Masala Bhatura



1/2 cup Gehu Aata

1/2 cup Maida

1/4 cup barik Rawa

2 tbsp Dahi.

2 pinch Baking Soda

1 tsp Baking powder

1/2 cup boiled, peeled and mashed Potatoes

1 tbsp chopped Coriander

2 tbsp finely chopped Onions

2 tsp finely chopped Green Chillies

1/4 tsp garam masala

1/4 tsp Dhana jeera powder

salt to taste

1 tsp Sugar

2 tbsp Oil.

oil for deep-frying

Combine all the ingredients in a bowl and knead into a firm dough using water as required.


Cover with a wet muslin cloth and keep aside for 1 hour.


.Divide the dough into 6 equal portions and roll each portion into a 100 mm. (4″) diameter circle.


Heat the oil in a kadhai on a medium flame and deep-fry the bhaturas till they puff up and are golden brown on both sides.


Drain on absorbent paper.Serve immediately.

Happy cooking !!!


Masala Milk


I use Everest milk masala,there are many other brands available,but everest is one of my favourite.Milk masala is  a  powder made up of  roasted and ground nuts and dried fruits,  masala. The typical ingredients are almonds, pistachio, cardamom, nutmeg, saffron, etc.

Milk masala powder

This milk is made especially on Kojagiri,I make it for Haldi kunku.


4 cups Boiled Milk.

4 tbsp Sugar.

4 tbsp Everest Milk Masala.

½ tsp Elaichi powder(Cardamom powder)

8 to 10 strands of Kesar.

2 tbsp Badam (Almond) paste.10 to 12 almonds soaked in likewarm water for 1 hour,deskinned and ground to paste)


In a heavy bottom pan,keep milk for boiling,add sugar,milk masala,and kesar,mix well and let boil for 5 minutes on slow flame,stirring twice in between.

Add almond paste and mix well. and let boil for another 5 minutes on slow flame,stirring twice in between.Switch off the gas,add elaichi powder and mix well.

Pour in cups and serve hot/warm.


Happy cooking !!!










Apple & Cinnamon Pancake with Honey


My son loves pancakes…so i keep on trying various combinations….this recipe is result of one of those trials…


1 cup Maida.

1/2 cup peeled and grated apple.

3/4 cup Milk.

2 tbsp Castor sugar.

1/2 tsp Cinnamon powder.

1/2 tsp Baking powder.

Butter for smearing.

Honey  & 1 tsp Cinnamom  powder for serving.


Combine all the ingredients in a bowl,except butter.

Whisk well adding little water if required to make a smooth batter ,making sure no lumps remain.

Consistency should be that of dosa batter.

Keep aside.

Heat a non stick pan on medium flame,smear little butter,spread about 3 tbsp of batter to make a pancakeof about 4” diameter.


Cook the pancake over medium heat on both the sides untill golden brown.


Repeat with remaining batter to make more pancakes.

For serving,

Drizzle some honey and sprinkle some cinnamon powder .

Serve warm.

Happy Cooking !!!


Serve hot.



Bhatura is one of the most famous breads from the Punjab. The term is most often used together with chola as ‘Chola-Bhatura’. The Bhatura is a delicious fried bread made with flour. Adding butter or ghee to the Bhatura dough makes it softer.


250 gms Wheat flour.

250 gms Maida.

125 gms barik Rawa.

3 tbsp Dahi (Curd).

1 tbsp Sugar.

2 pinch cooking Soda.

1 tsp Baking powder

Salt to taste.

2 tbsp Oil.

Oil for frying.


In a deep bowl mix together wheat flour,maida,rawa,sugar,salt,soda,baking powder and curds.Knead to a semi soft dough adding water as required.

20180126_122238Keep aside for 15minutes.

Add oil and knead well to incorporate the same in the dough.

Cover with wet cloth and let rest for 1 hour.

20180126_122316After an hour knead well again,make small balls roll out to form small puris of medium thickness.

20130918_194828Heat the oil in a kadhai on a medium flame and deep-fry the bhaturas till they puff up and are golden brown on both sides.

20180126_133719Drain on absorbent paper.

20180126_133742Serve hot with Chole.

Happy cooking !!!