Ivy Gourd Curry

This is a very Easy to make Curry. Brings out a great taste without any masalas. Very healthy dish that can be had with hot rice… :)


Serves – 2 
Preparation time – 10 mins
Cooking time – 15 mins
Ingredients :

  • Oil – 3 tsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Turmeric Powder – 1/2 tsp
  • Ivy gourd (washed, rinsed, cut off the edges and sliced) – 2 Cups
  • Green chilli paste – to taste
  • Salt – to taste


In a nonstick pan heat oil, eason it with mustad seeds, allo to po, add in the cumin seeds, cook for 10 secs, add turmeric powder, followed by the ivy gourd, add pinch of salt, stir together and cover to cook till the ivy gourd are completely cooked.

Jal Jeera – Indian Summer Cooler Recipe

Jal JeeraJal Jeera is a popular summer drink in India. It is refreshing and has bursting flavors coming from mint and freshly roasted and ground cumin seeds. One can call it an Indian Lemonade. Try this recipe and I’m sure you will be blown out. I freshly made a Jal Jeera Masala instead of using the store bought masala mix. That makes all the difference :)







Watch Step by Step Video Recipe here:

Serves – 2- 3 people
Preparation time – 5 mins
Cooking time – 10 mins

  • Mint – Leaves – 1/4 Cup
  • Coriander Leaves – 1/4 Cup
  • Ginger – small piece
  • Black Salt – 1/2 tsp
  • Asafoetida (HIng)  - pinch
  • Salt – 1/2 tsp or to taste
  • Lemon Juice – 2 1/2 Tbsps
  • Sugar – 2 – 3 Tbsp or to taste
  • Dry Mango Powder – 1/2 tsp
  • Roasted Cumin Powder – 1 tsp


  1. Into a blender add in cilantro, mint leaves, black salt, ginger, asafoetida,salt, roasted cumin powder, dry mango powder.
  2. Add in 2 tsp of lemon juice first and crush all the ingredients to a coarse paste.
  3. Then add in the remaining lemon juice and grind to a fine paste.
  4. Pass the blended paste through sieve and mix with 2 cups of chilled water.
  5. Add in the sugar and mix well.

For serving:

  1. Fill the serving glass with enough ice cubes and add in the Jal Jeera into the glass.
  2. Serve it immediately.





Kesar Badam burfi

Kesar Badam Burfi is a melt in mouth kind of a dessert filled with the creaminess of the almonds and flavorful saffron. The fudge topped with saffron and nuts does add a little crunch and a sweet aroma to this dessert. This is perfect sweet to prepare at any festive occasions.





Makes – 10 no 2 – inch pieces

Preparation time – 25mins

Soaking time – 1 hr

Cooking time – 15 mins  

  • Ingredients: 

  • Almonds – 1 Cup (Soaked in hot water for 1 hr)
  • Sweetened Condensed Milk – 1/2 tin
  • Milk – 1/2 Cup + 2 Tbsp to blend the almonds
  • Ghee (Clarified Butter) – 1/4 Cup or reduce if desired
  • Sugar – 2 Tbsp or more if needed
  • Saffron – 1/2 tsp (save 1/4 tsp for garnish)
  • Cardamom Powder – 1/8 tsp (freshly ground)
  • Almonds – 1/2 Tbsp (Slivered)
  • Pistachios – 1/2 Tbsp (Chopped)


  • Peel the skin from the almonds and get them ready.
  • Soak saffron in 2 Tbsp of warm milk.
  • Grease the tray with ghee in which you want to set the burfi and set aside.
  • Blend almonds to a coarse paste with milk.
  • Heat the pan and immediately add in the blended almond paste.
  • Cook the almond paste stirring continuously for 2 mins
  • Add in the sweetened condensed milk, sugar, saffron milk.
  • Cook this mixture on medium heat stirring continuously till a dough like mixture is formed (takes about 10 mins)
  • Add in ghee and incorporate with the mixture and cook further for 2 mins.
  • Transfer onto the greased plate and smoothen the surface.
  • Cut into desired shape once the mixture is cooled down completely.



Bottle Gourd Dal

This is a simple dal and very comforting side dish that is perfect for everyday cooking. The natural taste of the bottlegourd adds nice flavor to the dal and make it really tasty without any spices other than the basic spices.


Serves- 2 
Preparation time – 10 mins
Cooking time – 20 mins

  • Toor Dal – 1/3 Cup (heaped)
  • Bottlegourd (peeled and chopped) – 1/2 cup
  • Onion (chopped) – 1/2 cup
  • Green chillies (chopped) – to taste

Seasoning -

  • Oil or Ghee – 2 tsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Turmeric Powder – 1/2 tsp
  • Curry Leaves – few
  • Cilantro (chopped) – 1 Tbsp
  • Salt – to taste
  • Dry Red Chilli Whole – 2
  • Asafoetida (hing) – pinch
  • Garlic (chopped) – 2 pods

Procedure :

Into a pressure cooker add dal, bottlegourd, onion, green chillies, one cup of water and pressure cook until the dal is soft (upto 3 to 5 whistles)

Allow the pressure cooker cool down naturally and remove the lid, mah up the dal with a wooden stick or a whisk. Add salt, turmeric powder, half a cup of water and allow this mixture to come to boil.

Meanwhile prepare the seasoning for the dal. In a small pan add oil and heat it up, then add mustard seeds, cumin seeds, allow the mustrad seeds to pop and cumin seeds to slightly change their color then add in the garlic cook till it changes to golden follow the tadka with the red chilli whole and asafoetida, curry leaves and cook for 10 secs.

Add this seasoning into the boiling dal. Finally top it off with some cilantro. Turn off the hot and serve this dal with rice, chapathi, or any Indian bread


Beans Curry

Beans curry is a basic and a simple curry which is perfect for everyday cooking. This goes well with steamed rice, roti, chapathi or any Indian bread.




Serves – 4
Preparation time – 10 mins
Cooking time – 15 mins

  • Beans (chopped in 1/2 inch pieces)  - 2 Cup
  • Onion (finely chopped) – 1 cup
  • Oil – 1 1/2 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Dry Red Chilli Whole – 2 no
  • Asafoetida (hing) – pinch
  • Bengal Gram Dal – 1 Tbsp
  • Turmeric Powder – 1/4 tsp
  • Green chillies – 6 or to taste
  • Salt – to taste
  • Shredded coconut – 2 Tbsp
  • Ginger – small piece
  • Curry Leaves – few


  • Pressure cook the beans for one whistle till they are soft but should still retain their shape.
  • Meanwhile, heat oil in a pan and add mustard seeds to moderately hot oil and allow to pop, then add in cumin seeds, dry red chilli, curry leaves, chanadal, hing and fry till dal slightly changes its color to golden.
  • Add in onion, pinch of salt and mix well. Cover and cook till they are soft.
  • Meanwhile make a coarse paste from green chillies, ginger and coconut.
  • Add this coarse paste to the  cooked onion and cook it covered on low heat for 2 mins.
  • Finally add the cooked beans, salt and cover them to cook for 3 mins. So that all the flavors will be absorbed well by the beans.
  • Serve hot with steamed rice or roti or chapathi.



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