Mango Phirni (Ground Rice Mango Pudding)


  • 4 tbsp Basmati rice, washed and soaked
  • 2 tbsp water
  • 1 litre milk
  • 1 cup mango pulp
  • 2-3 green cardamoms, roughly crushed
  • 1/4 cup sugar
  • Chopped nuts to garnish

Method –

  1. In a grinder jar, add soaked basmati rice and water and grind it to a coarse paste. Set aside
  2. In a large heavy bottomed pan, boil milk
  3. Stir occasionally and simmer for 10 minutes
  4. Add in the prepared rice paste
  5. Stir continuously for 5 minutes
  6. Boil the milk till the rice gets cooked
  7. Add mango pulp and stir occasionally
  8. Add crushed green cardamoms and mix well
  9. Add sugar and mix well till the milk thickens and turns creamy
  10. Pour into a bowl, garnish with chopped nuts and refrigerate

Aloo Gobi Matar (Cauliflower, Potato and Peas Stir-fry)


  • 1 cup peeled and cubed potatoes
  • 2 cups cauliflower florets
  • 1/2 cup green peas
  • 1 tsp cumin seeds
  • 1 tsp crushed ginger and garlic
  • 1 onion, finely chopped
  • 1/4 tsp garam masala powder
  • 1/4 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp kasoori methi
  • 2 tbsp finely chopped coriander leaves
  • Salt to taste
  • 3 tbsp oil

Method –

  1. Parboil the potatoes and green peas for 5-7 minutes. Drain and set aside
  2. Boil a pan of water with some salt. Add the cauliflower florets and boil for 2 minutes
  3. Heat oil in a Kadhai.
  4. Temper with cumin seeds
  5. Add finely chopped onions and sauté till onions are soft
  6. Add the crushed ginger garlic and fry till aromatic
  7. Now, add the vegetables. Mix well
  8. Add the spice powders and salt
  9. Cook on low heat till vegetables are soft
  10. Add kasoori methi and remove from flame
  11. Add finely chopped coriander leaves and mix well

Grilled Egg Mayo Sandwich


  • 8 slices bread
  • 4 soft boiled eggs
  • 80 gm Mayonnaise
  • 1 small onion, diced
  • 2 tbsp finely chopped coriander leaves
  • Butter
  • Salt and pepper to taste

Method –

  1. Place the slices of bread on a flat surface
  2. Put 2 tsp mayonnaise on each slice
  3. Place the sliced eggs on 4 slices of bread
  4. Lightly sprinkle with onion and coriander leaves
  5. Sprinkle salt and freshly ground black pepper
  6. Cover with the other 4 slices of bread
  7. Heat a skillet
  8. Spread softened butter on one side of the sandwich. Place that side down on the hot skillet.
  9. Weigh down with a pan for even grilling
  10. Now spread butter on the top side and flip
  11. Grill for about 1 minute on each side

Cabbage Poriyal


  • 500 gm cabbage, chopped fine
  • 2 green chillies, slit lengthwise
  • 1/2 cup shelled green peas (optional)
  • Salt to taste
  • 2 tbsp grated fresh coconut

For Tempering

  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal
  • 1 tsp Bengal gram dal
  • 1 dry red chilli, broken
  • 1/2 tsp asafoetida powder
  • A few curry leaves

Method –

  1. Heat the oil
  2. Add the ingredients for tempering
  3. When the mustard seeds splutter, add the green chillies
  4. Stir for a few seconds
  5. Add the cabbage, green peas, salt and 1/4 cup water
  6. Cover the pan and cook on high heat till all the vegetables are tender
  7. Add the grated coconut. Mix well

Bread Roll


  • White bread slices – 12
  • Potato, boiled – 4 (350 gm approximately)
  • Fresh or frozen peas – 25 gm
  • Green chillies, chopped – 3-4
  • Ginger – 1”
  • Garlic, grated – 8-10
  • Chaat masala powder – 1/2 tsp
  • Aamchur powder – 1/2 tsp
  • Turmeric powder – 1/3 tsp
  • Red chilli powder – 1/3 tsp
  • Roasted cumin powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Finely chopped coriander leaves
  • Salt to taste

Method –

For the Stuffing

  1. Mash the potatoes and set it aside
  2. Heat 1 tbsp oil in a pan
  3. Add green chilli, grated ginger and garlic, fry it for a minute on medium flame
  4. Add green peas, fry it for a minute
  5. Add turmeric powder, red chilli powder and cook it for a few seconds
  6. Add potatoes, garam masala powder, chaat masala powder, a amchur powder, cumin powder and salt
  7. Mix the spices properly, cook for 2-3 minutes on low flame, stirring continuously
  8. Turn off the flame, add the coriander leaves and let the stuffing cool down completely

For the Rolls –

  • Remove the brown edges from the bread slices
  • Take one bread slice, dip it in water, take out immediately and gently squeeze out the water
  • Put the stuffing in the middle, roll it from all the sides to seal it and give an oblong shape
  • Repeat the process to make remaining bread rolls
  • Heat sufficient oil in a kadhai
  • Let the oil heat properly
  • Put the bread rolls in hot oil in batches, fry it on medium flame till it turns golden brown
  • Drain the bread rolls on absorbent paper and serve with ketchup/chutney

Murgir Jhol (Chicken Curry)


For Marination

  • 1 kg Chicken
  • 1 small Onion roughly chopped
  • 1 1/2 inch Ginger roughly chopped
  • 6-7 large Garlic pods roughly chopped
  • 2 1/2 tbsp Yogurt
  • 2 tsp Lime/lemon Juice
  • 1 tsp Kashmiri Chilli powder
  • 1 tsp Chilli powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 1 tsp salt
  • 1 tsp Mustard oil

For the Curry –

  • 3-4 medium Potatoes washed, peeled and cut in half
  • 2 Large Onions thinly sliced
  • 2-3 Green Chillies slit
  • 2-3 Bay leaves
  • 2×1 inch Cinnamon
  • 5-6 Cloves roughly pounded in pestle n mortar
  • 5-6 Green Cardamom roughly pounded in pestle n mortar
  • 1 tsp Ghee
  • 1 tsp Sugar
  • Salt as per taste
  • 3 tbsp Mustard Oil/ Veg oil


  • Firstly add onion, ginger, garlic, yogurt in a mixer grinder and grind to a paste.
  • In a large bowl add the chicken and all the ingredients mentioned under marination along with the onion-ginger-garlic paste.
  • Mix it really well with hands and cover and keep it aside for at least 30 minutes.
  • Heat 2 tbsp of oil in a large thick bottomed pan/ Kadhai on medium high heat.
  • When the oil is hot toss in the potatoes along with some salt and fry till the potatoes are golden brown. Remove with a slotted spoon and keep it aside.
  • Add the rest of the oil in the same pan and heat it on medium high heat. Temper it bay leaves, cinnamon, cloves and cardamoms and saute until the oil is infused with the flavoursof the spices.
  • Add in the sugar and heat it slightly until it caramelises a bit.
  • Now add the sliced onions and saute on medium high heat until it is soft and golden brown in colour.
  • Now add in the marinated chicken along with the marinade and cook on medium high heat stirring continuously for 9-10 minutes or until the meat is no longer raw.
  • Now add in the fried potatoes along with some salt and mix it well with the chicken. Cover and cook for another 10 minutes stirring frequently so that it does not stick to the pan.
  • When the chicken looks dried up and you see oil seeping through the sides, add 2-3 green chillies and 2 1/2 cups of hot water(you can adjust the amount of water as per your liking, add more water if you like the jhol more thin) to the chicken and and potatoes.
  • When the chicken curry starts boiling, check the seasoning add salt or sugar if required.
  • Cover and cook on low to medium heat until the chicken and the potatoes are cooked through.
  • FInally add 1 tsp ghee to the curry and give it a good mix. Boil for another 2 minutes and take it off the heat.

Eggless Chocolate Microwave Cake


  • All purpose flour – 1 cup
  • Baking powder – 3/4 tsp
  • Baking soda – 3/4 tsp
  • Cocoa powder – 3 tbsp
  • Refined oil – 100 ml
  • Powdered sugar – 2 tbsp
  • Salt – 1/4 tsp
  • Vanilla essence – 1 tsp
  • Condensed milk – 1/2 tin (200 gm)
  • Buttermilk – 1 cup

Method –

  1. Sieve together flour, cocoa powder, baking powder and baking soda few times. Grease and line a microwavable bowl, approximately 9 x 9 inches in size.
  2. Cream together butter, salt and sugar until the mixture is fluffy. Add the condensed milk and vanilla extract, and mix well. Now slowly fold in the flour mix into the batter while alternating with the 1 cup of buttermilk. Mix well when finished
  3. Bake the mixture on high (100% power) for exactly 6 minutes. Let the cake rest in the microwave oven for a few minutes, and let it cool for 10 minutes before trying to unmould it.
  4. This can also be baked in the OTG at 180°C for 30 minutes

Nasi Goreng (Indonesian Style Fried Rice)


200g (7 oz) tiny shrimps

1 tsp kecap manis or sweet dark soy sauce, plus an extra 2 tablespoons 

2 Tbsp light soy sauce 

2 Tbsp vegetable oil, plus 1 extra teaspoon

1 onion, sliced 

1 long red chilli, finely chopped 

3 garlic cloves, finely chopped 

½ tsp shrimp paste (I used fish sauce)

4 cups cooked rice 

1 chicken stock cube (optional) 

4 crispy fried eggs

¼ cup fried shallots 


In a small bowl, combine the shrimps and 1 teaspoon of the kecap manis.

Make a sauce by combining the 2 extra tablespoons of the kecap manis with the soy sauce.

Heat the vegetable oil in a wok over high heat. Add the onion and chilli and stir-fry for a 30 seconds. Then add in the garlic and stir-fry for another few seconds. Push all the aromatics to the side and add the shrimps into the centre of the wok. Spread the shrimps out and allow it to cook on one side. Then stir-fry for another 1 minutes or until the shrimps are just cooked. Move the ingredients to the side again and add the extra teaspoon of oil. Then add the shrimp paste and move it around in the oil to dissolve it a little before stir-frying and mixing it through the remaining ingredients. Add the rice and the soy sauce mixture and stir-fry until well combined. Crumble in the stock cube and mix until combined. Remove from heat and divide among serving bowls.

Top the rice with a crispy egg and sprinkle over the fried shallots.

Sambhar Masala Powder


  • 1 cup coriander seeds
  • 1 cup dry red chillies
  • 1/8 cup black peppercorns
  • 1/8 cup cumin seeds
  • 1 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 1/4 cup Bengal gram dal
  • 1 tsp poppy seeds
  • 1/2 cup dessicated coconut, grated
  • 1/2 large stick cinnamon
  • 1 tsp turmeric powder
  • 1/2 large bunch of curry leaves

Method –

  1. Dry roast all the ingredients separately on low heat till they give out their aroma
  2. Grind all the ingredients together to a fine powder

Fish Curry


  • Aar fish – 3 pieces
  • Potato – 1 medium sized, sliced in thick wedges
  • Onion – 2 medium sized (1 sliced, 1 grated)
  • Tomato – 1 medium sized, grated
  • 2 green chillies
  • 1/2 tsp red chilli powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • Mustard oil
  • Salt to taste

Method –

  1. Marinate the fish with 1/2 tsp salt and 1/2 tsp turmeric powder and set aside for 15 minutes
  2. Heat mustard oil in a kadhai
  3. Fry the fish and set aside
  4. Fry the potato in the same oil and keep aside
  5. Add more mustard oil if required
  6. Fry the sliced onion and add chillies
  7. Fry the onion paste till brown
  8. Add the tomato paste
  9. Add 1/2 tsp red chilli powder
  10. Add 1/2 tsp turmeric powder
  11. Add 1 tsp cumin powder
  12. Add salt to taste
  13. Fry the masala till oil leaves the sides
  14. Add the fried potatoes. Fry well
  15. Add 1 cup of warm water
  16. Cook 3-4 minutes or till the potatoes soften
  17. Add the fish and cook for 2 minutes on low flame