Watermelon Mojito.

Happy World Beverage Day!

Today I made this refreshing mocktail to celebrate this special day.

Watermelon Mojito is a refreshing summer mocktail made using fresh watermelon juice and some simple ingredients, and can be made in under 10 minutes..

This drink has the perfect sweetness from watermelon, tanginess from lime, and the fizz from soda and is a perfect summer mocktail to serve for Sunday brunches and potlucks.

If you want to make an alcoholic version,just add white rum and you have an awesome cocktail ready.


1 cup cubed seedless chilled Watermelon.

1 tbsp Mapro Mojito Syrup.

1/2 cup Ice.

chilled Soda or amy fizzy lemon drink

Mint leaves and cubed watermelon for garnishing.


Add watermelon cubes to the large jar of a blender and blend until smooth.
Add mojito syrup and ice to a tall glass,add watermelon juice and stir well.
Fill only half of the glasses with the watermelon juice mixture and then top it with club soda. Garnish with a watermelon slice and mint leaves. Serve watermelon mojito immediately!

Tip:If you don’t have mojito syrup,add mint leaves to a pitcher and muddle it using a muddler or a wooden spoon. Add sugar and lime juice to the pitcher and stir until the sugar is dissolved,top up with Watermelon juice.

Happy Cooking!!!


Ferrero Rocher Cookies!

Everyone in my house love cookies…if its same in your house here is a simple eggless recipe for all your cookie cravings!
My son is a big fan of Ferrero Rocher chocolates,but now he need not depend on those big chocolate boxes to satisfy his cravings,as these ferrero rocher cookies, tastes very much similar to them!

As I am on gluten free diet,here I have used gluten free flour which is easily available in market.
Same can be replaced with regular refined flour.


For cookies:

1/2 cup Butter.

1/4 cup light Brown Sugar.

1/4 cup Castor Sugar.

2 tbsp Milk.

1/2 tsp Vanilla Extract.

1 cup Refined Flour/Gluten Free Flour.

1/2 tsp Baking Soda.

For Filling:

6 tbsp Nutella.

For Topping:

1 cup Milk Chocolate.

1/2 cup Hazelnuts or Cashewnuts toasted and chopped.

Sea Salt.


For the filling, scoop nutella with the help of a tablespoon onto the parchment paper into 6-8 dollops and freeze them in the freezer.

In a bowl add butter at room temperature,add castor sugar and brown sugar in it. Give it all a good mix,stir in the vanilla extract.

Add flour and baking soda. The dough will be a bit thick at this stage.
Add the milk and beat it for a bit until the dough comes together.Keep the dough into the freezer for 2 hours.

Take the dough out and make equal sized balls,this recipe will make 6 big balls.
Flatten each dough ball and add the frozen nutella ball in the center of it and wrap it properly from all directions with the dough.
Freeze this for another 20-30 minutes.

Line a tray with parchment paper and put the cookie balls 2 inch apart.

Bake it in a pre-heated oven at 180°C for 15-18 minutes.
Let the cookies cool.

In a bowl melt milk chocolate in a microwave with 30 second intervals or on a double boiler.
Into it, add the chopped toasted hazelnuts or cashewnuts.
As the cookies cooldown, place them on a wire rack with a tray under it.
Pour the chocolate hazelnut glaze over the cookies and tap it once to shed the extra chocolate.
Put this in the freezer for 5-10 minutes till the chocolate sets.
Sprinkle some sea salt and enjoy!

Tips:1.This recipe makes about 6 giant cookies, so you can divide the dough for the same beforehand.
Make sure all the cookie dough balls are equal in size for even baking.

2.After the dough is prepared refrigerate it properly.

3.Make sure when you freeze dollops of nutella, they are even in size.

4.Freeze the nutella dollops till they are solid.
After stuffing the dough balls with nutella, freeze them again for 15-20 minutes.

5.After the cookies are baked, let them cook properly before pouring the milk chocolate and toasted hazelnut glaze over them.

Happy Cooking !!!


Fresh Strawberry Compote.

The Strawberry Compote is a delicious accompaniment made from fresh strawberries that is simmered into a sauce with sugar and lemon. The strawberry compote makes a perfect accompaniment that goes well as a filling in fresh gateaux,cup cakes,over trifle Puddings or as an accompaniment with pan cakes.


500 gms Fresh Strawberries.

1/2 cup Sugar.

1 Lemon juice.


Clean,wipe dry,core and quarter the strawberries.

In a small shallow saucepan, toss in the strawberries, along with 1/2 cup of sugar and juice from one lemon. With the heat on medium, keep stirring the mixture continuously until the sugar melts.

Continue to Cook the strawberries until it is tender and the compote has thickened.

You will notice that towards the cooking process, the mixture begins to bubble and the syrup is thickened, once done, allow this mixture to cool completely.

Chill the Strawberry Compote in the refrigerator before using it for your desired Dessert.

Happy Cooking!!!

Khou Suey Khichdi.

If something can be called a bowl of happiness,its definitely Burmese Khow Suey.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 be bursting with flavours….

As I mentioned in my earlier post,My body has become intolerant to gluten….so noodles is a big no for me.
Some time back I had come across a post on insta where someone had posted this amazing khou suey khichdi….and I instantly knew I have to try it…so finally I made it today for dinner….and it turned out so flavour full…just like khou suey,each spoon full bursting with flavour…..

Here goes the recipe…..


1/2 cup Rice.

1/2 cup Toovar Dal.

1 tbsp Sesame Oil.

1 cup Mixed Vegetables.(Carrots,Broccoli,sweet Co, French Beans) chopped evenly.

1/2 cup Green Peas and Sweet Corns.

1 Onion roughly chopped.

1 tbsp Ginger roughly chopped .

1 tbsp Garlic roughly chopped.

3 Green Chillies slit.

1 tsp Turmeric Powder.

1/4 tsp Pepper Powder.

1/4 bunch Coriander Leaves roughly chopped.

4 to 5 pieces of Lemon Grass Stems.

6 Curry Leaves.

1 cup Coconut Milk.

1 tbsp Lime Juice.

1 tsp Sugar.

Salt to taste

For the garnishes:

6 cloves Garlic fried.

1/4 cup Onion Barista.

1 tbsp Spring Onion Greens chopped.

4-5 nos lime wedges.

2 tbsp Fried Peanuts.

1 tsp Chilli flakes

2 Boiled Eggs.


Wash and soak dal and rice in sufficient water for half an hour.

Mix all the vegetables and steam them till 3/4th cooked.Keep aside.

In a mixie jar make a paste of onions, ginger,garlic,lemon grass, coriander leaves, turmeric powder and pepper powder, using little water if required.
Keep aside.

Heat oil in pressure cooker,add few curry leaves and the prepared paste,saute on medium flame for 3 to 4 minutes.

Add slit green chillies and 3 cups of water or vegetable stock,let it come to boil,add soaked dal and rice.Season with salt,Cover and pressure cook for 4 whistles.

Once the pressure is released open the cooker and add cooked vegetables and coconut milk,mix well and let it simmer on low flame for 2 minutes,adjust seasoning.Switch of the gas and add juice of one lemon.Mix well.

Remove in a serving bowl and top up with accompaniments,serve hot.

Happy Cooking!!!


Brown Rice Dhirde.

Yesterday evening was feeling very lazy to cook anything for dinner,I had a packet of brown rice flour lying in my refrigerator,so mixed it with some more ingredients and tried to make a one dish meal…turned out yummy.

So here goes the simple and tasty recipe…


1 cup Brown Rice Flour.

1/4 cup Jowar Flour.

1/8 cup Besan.

2 Green Chillies.

1/2 inch piece of Ginger.

½ tbsp Cumin seeds.

2 tbsp Coriander Leaveseaves (finely chopped).

1/ cup Onion( finely chopped).

1/2 cup grated Carrots.

Salt as per taste

3 tbsp Oil.


Grind together green chillies,ginger and jeera to form a paste.

Take wide vessel, add all the dry ingredients, vegetables and prepared paste.

Mix well,add enough water to make a batter …consistency should be like thin buttermilk.

Keep it aside for 10 mins.

Heat a non stick tawa or cast iron pan, mix the batter well and take a ladle of batter and pour on the tawa to form a thin dosa. Drizzle oil all around the pancake,cover and cook on slow heat.

Remove from the griddle on a cotton cloth or banana leaf,if removed directly on plate it will stick to the surface.

Serve hot with chutney of your choice.

Happy Cooking!


Hare Lehsun Ki Chutney.

Hare Lehsun Ki Chutney is a very famous chutney consumed in most of the house holds, to make this chutney green garlic is used,which is best available only in winters.

Recently I had to travel to Mumbai for some work,on my way back got it from parle vegetable market.


3 bunches Green Garlic Cloves, finely chopped

3 bunches Green Garlicarlic Sprig, finely chopped

4 Green Chillies, finely chopped.

¼ cup fresh Coriander Leaves, finely chopped

½ tbsp roasted Peanuts, skin removed & crushed

1/2 tsp Sugar.

Salt to taste.

for Tempering:

1 tbsp Oil.

1/2 tsp Mustard Seeds.

1/2 tsp Jeera.

¼ tsp Asafoetida (Hing)


Wash and clean the green garlic, remove roots,chop the garlic and greens separately.

Mix all the ingredients in a mixie jar and make a smooth paste.
Heat oil in a pan, add mustard seeds,jeera and asafoetida.pour it over the chutney,mic well.

Allow to cool down.

Store in an air-tight container in refrigerator and serve as accompaniment to choice of dishes.

Cappuccino Coffee.

A light, foamy cappuccino is a favorite drink for many coffee lovers.

A cappuccino is an Italian coffee drink that is traditionally prepared with equal parts double espresso, steamed milk, and steamed milk foam on top.

Here I am posting a simple version without espresso machine using instant coffee…. believe me the end result is same.

It only requires three ingredients to make this amazing coffee.

Ingredients for 2 cups of coffee:

2 tbsp Instant Coffee or Espresso Coffee Powder.

2 tbsp Sugar.

2 tbsp very hot Water.

400 ml Hot Milk.


Add the instant coffee, sugar and hot water to a medium mixing bowl. Using hand whipper/whipping machine whip the coffee mixture until it is light brown, fluffy and holds stiff peaks when the whisk is removed.

Pour equal portion of this mixture in 2 coffee cups and top up with hot milk,u can also use hand frother to make it more frothy.

Serve hot.

Happy Cooking!


Aloo Kachalu Chaat.

This is a tasty and tangy chat famously known as dilli ki aloo kachalu chat.

This is easy to make chaat made from potaoes and sweet potatoes,has a very tangy flavours,garnished with juliens of ginger soaked in lemon and salt

So here goes the recipe…


2 large Potatoes cleaned,peeled and cut into 1 inch cubes.

1 large Sweet Potato.cleaned,peeled and cut into 1 inch cubes.

1 tbsp khajur & Imli Chutney.

1/2 tsp Chaat Masala.

1/2 tsp Red Chilli Powder.

1/2 tsp Roasted Cumin Powder.

1Green Chilli chopped finely.

2 tbsp Coriander Leaves chopped finely.

1 tbsp Lemon juice.

1 inch piece of Ginger cut into thin strip.

Salt to taste

Oil to shallow fry


In a small bowl, add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.

Wash,peel and cut potatoes and sweet potatoes into 1 inch cubes, keep aside.

Heat sufficient oil on a thick tawa till medium hot.
Place the potato pieces and shallow-fry till crisp and golden. Drain and place on an absorbent paper.In the same oil add sweet potato pieces and shallow-fry till crisp and golden. Drain and place on an absorbent paper.

Transfer the prepared potatoes and sweet potatoes into a big bowl. Add salt, chutney, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well.

To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.

Happy Cooking!!!


Lal Bhoplyachi Bhaji.

Lal bhopla (pumpkin) bhaji is a simple and healthy accompaniment for rotis or rice.
This is a simple Maharashtrian preparation made with use of basic spices,I have added potatoes here which is completely optional.

Bhopla with gavar is also a very tasty combination,i have posted the recipe before.


1 Cup Lal Bhopla ,diced.

1 Potato cleaned,peeled and diced into pieces.

1 small Onion finely chopped.

1 tsp Oil.

1/2 tsp Mustard Seeds.

1/4 tsp Asafoetida.

1/2 tsp Turmeric Powder.

2 Green Chillies cut into pieces.

1 tbsp Grated Fresh Coconut.

Pinch of Sugar.

Salt to Taste


Wash,peel and dice lal bhopla and potatoes keep aside.

Heat the oil in a pan or pressure pan

Add mustar seeds and asafoetida,add green chillies and onion,saute till it turns translucent.

Add diced bhopla and potatoes, turmeric,salt and grated coconut.Mix well add 2 tbsp of water,cover and cook for 8 minutes on medium flame or for 1 whistle in pressure pan.

Once the pressure is released,open the lid,add chopped coriander leaves,mix well..

Remove in a serving bowl and serve with phulka,bhakri or dal rice.

Happy Cooking!!!


Sindhi Kadhi.

Sindhi Kadhi is a delicious and healthy recipe from Sindhi cuisine. This tangy and spicy kadhi recipe is made with roasted besan and a good mix of vegetables. A tasty Sindhi curry is usually served with rice and aloo tuk,along with some sweet boondi for the perfect balance of sweet and salty.


1 Cup mixed vegetables Potatoes, cauliflower,cluster beans and lady fingers.

1 tsp Cumin Seeds.

1/2 tsp Methi seeds.

1/4 tsp Asafoetida.

10 Curry Leaves.

1 tsp Ginger grated.

4 tbsp Besan (Bengal Gram Flour).

2 Green Chillies slit.

¼ tsp Haldi Powder.

1 tsp Red Chili Powder .

1 tbsp Tamarind Pulp.

2 tbsp Oil.


Boil cluster beans,potatoes and cauliflower in enough water till they are tender,keep aside retaining the water.

Heat 1 tbsp oil in a pan,add bhendi and saute for 5 mins, remove the bhendi on absorbant paper and keep aside.

Add the remaining oil in the same pan,heat it up, add cumin seeds and fenugreek seeds,once they crackle add asafoetida.
Now,lower the heat and add Besan and roast on slow heat for 4 to 5 minutes till it is golden brown and raw smell is gone.

Add ginger,curry leaves and green chillies saute for another minute.Add red chili powder, turmeric powder and 3 cups of water bring to a boil.

Add all cooked vegetables with water,salt and tamarind pulp.Boil and simmer till the kadhi becomes little thick, garnish with chopped coriander leaves.

Serve hot with rice.

Happy Cooking!!!