Gulab Jamun

Mouth Melting Indian Dessert that everybody loves.


Serves – 2 to 3
Preparation time – 10 mins
Cooking time – 30 mins

  • MTR Gulab Jamun Mix – 50 gms
  • Milk – 1/4 Cup or as required
  • Ghee  -pinch to coat the dough
  • Sugar – 1 Cup
  • Water – 1 Cup
  • Cardamom Powder – pinch
  • Rose Syrup – few drops. (optional)
  • Saffron – Optional
  • oil or ghee – deep frying


In a bowl mix together MTR mix and milk to form a stiff crumbly dough. Add milk gradually to form a stiff dough. Cover and rest for 15 mins.

Heat the oil on low and divide the dough into 10 equal size balls and smoothen till they don’t have any cracks. Add the dumplings into the oil (oil should be warm not hot) Fry them till they are golden all over. Take care not to touch them when they are tender. Once they start to change their color then you can move them around.

Meanwhile while the jamun are getting done, prepare the sugar syrup by boiling the sugar and water, bring the mixture to a boil, add in rose essence, saffron, cardamom powder and turn off the heat.

Add the fried jamuns to the warm sugar syrup and rest them for 15 – 20 mins. They will double in their size. Serve them garnished with the cashews or any other nuts along with the sugar syrup.

Hara Bhara Kebab – Melt in mouth Vegetarian Kebab

Hara Bhara Kebab Hara Bhara Kebab! As the name says, they are filled with lot of green vegetables. I use Paneer and potatoes to give a smooth and creamy texture to the Kebab. They literally melt in mouth when you take a bite of these addictive Kebabs :)






Watch step by step process of making Hara Bhara Kebabs



  • Spinach (wash) – 2 Cups tightly packed
  • Fenugreek Leaves (washed) – 1/2 Cup tightly packed
  • Onion (finely chopped) – 1/4 Cup
  • Potatoes (boiled) – 2 no
  • Lime Juice – 1 tsp or to taste
  • Green peas (mashed) – 2 Tbsp
  • Paneer (Crumbled) – 1/4 Cup tightly packed
  • Chanadal(wash, pressure cooked till just tender) – 1/4 Cup to get 1/2 Cup of cooked dal
  • Green Chillies – 6 or to taste
  • Ginger – small piece
  • Garlic – 1 fat clove
  • Cilantro – 1/4 Cup
  • Spring Onion greens – 2 Tbsp
  • Capsicum (finely chopped) – 2 Tbsp
  • Oil – as required for shallow frying or deep frying.
  • Salt – 3/4 tsp or to taste
  • Cumin Powder – 1/2 tsp
  • Dry Mint Leaves – 1/2 tsp
  • Garam Masala Powder – 1/2 tsp
  • Sugar – 1 tsp or to taste
  • Chaat Masala Powder – 1/2 tsp
  • Bread Crumbs – 3 Tbsp
  • Cashew (halves) – 10 no

For blanching Spinach & Frnugreek Leaves:

  • Bring 3 Cups of water to a boil.
  • Add Spinach and let it sit in the boiling water till it picks up nice bright green color.
  • Then remove it immediately from the water and put into ice cold water to stop the cooking process.
  • Repeat the process with the fenugreek leaves.
  • Once you have blanched the leafy vegetables, squeeze them hard to remove all the extra water.
  • Keep them ready.

For Cooking the Dal:

  • Into a pressure cooker add the washed Chana dal and 1 Cup of water.
  • Pressure cook for 4 whistles.
  • Force release the pressure of the pressure cooker by running under the cold water.
  • Be very careful while you do this.
  • Once all the steam is out, drain the water from the dal and keep the dal ready.
  • Dal should be tender but not mushy.


  • Into a blender add green chillies, ginger and garlic,green peas and make a coarse paste.
  • Heat a medium skillet with 2 tsp of oil.
  • Add cumin powder, giner garlic green peas paste that we ground.
  • Fry for a min.
  • Add capsicum, spring onion greens, onion.
  • Cook for 3 mins or till the onion becomes traslucent.
  • Remove the mixture from heat and transfer into a bowl to cool off quickly.
  • Meanwhile, into a food processor add blanched spinach, boiled potato, paneer, ccooked dal.
  • Pulse it till you get a smooth paste.
  • Add this to the cooked green masala paste.
  • Add Bread Crumbs, chaat masala powder, sugar, garam masala powder, dry mint leaves, salt, lime juice, cilantro.
  • Mix well until combined properly.
  • You will get a sticky paste.
  • Grease your hands lightly with oil and shape the mixture into 3 inch round patties.
  • Stick a cashew at center of each patty.
  • Get ready with all the patties.
  • Heat a pan with few Tbsp of oil.
  • Place the shaped Kebab one after other on the pan.
  • Fry till golden on both the sides.
  • Serve them as such or with green chutney/ tamarind chutney

Mango Lassi – Indian Smoothie Video Recipe

Mango LassiMango Lassi is a refreshing Indian smoothie. Try my version of making Mango Lassi. I used combination of milk and yogurt to make it yummy!








Serves – 3
Preparation time – 5 mins
Cooking time – 5 mins

  • Mangoes – 2 medium
  • Yogurt – 1/2 cup
  • Milk – 1/2 Cup
  • Cardamom powder – 1/8 tsp (I didn’t use as my family doesn’t  prefer the flavor)
  • Ice Cubes – as required
  • Mint – for garnish


  • Remove the pulp from Mangoes.
  • Blend Mango pulp, cardamom powder, yogurt, milk, ice cubes till smooth and creamy.
  • Serve chilled with a sprig of mint.

Tomato Rice

Tomato Rice is a speciality rice recipe that is filled with bursting flavors of herbs and natural tang of the tomatoes mixed with spicy green chillies. This is perfect lunch box idea because it hardly takes 15 mins to prepare, pressure cooker or the rice cooker takes care of the rest of the preparation.


Serves – 2
Preparation time – 10 mins
Cooking time – 10 mins  + (pressure cooking time – 30 mins)
Ingredients :

  • Basmathi Rice (washed, rinsed, drained soaked in water) – 1 Cup
  • Oil – 1 Tbsp
  • Ghee – 1 Tbsp
  • Onion (sliced) – 1 cup
  • Tomato (chopped) – 1 1/2 cups to 2 cups (depending on the type of tomatoes)
  • Ginger – 2 inch piece
  • Garlic – 3 pods big
  • Red Chilli whole – 2 no
  • Turmeric powder – 1/2 tsp
  • Green chillies – to taste
  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Cilantro – 1/2 cup tightly packed
  • Mint – few leaves
  • Salt- to taste
  • Curry Leaves – 1 Sprig
  • Water – 1 to 1 1/4 cup

Procedure :

Get the basmathi rice ready by washing, draining and soaking in fresh water. While rice is soaking in lets work on the masala. Into a pan add oil, ghee, heat them up, then season with mustard seeds, cumin seeds.

Add in the onion and pinch of salt mix in through and cover to cook till the onion is golden in color. While this is getting doen lets work on the masala paste.

For preparing the masala, blend garlic, ginger, green chillies, cilantro, mint, turmeric powder, curry leaves, red chillies to a coarse paste.

Add this masala to the cooked onion mixture and cook for 30 secs. Then add in tomatoes, and cook till soft but should still retain their shape (shouldn’t be mashed up completely). This should take 4 mins when cooked covered.

Then add the onion, tomato ginger garlic masala mixture to the drained rice and add water, salt that’s sufficient for the entire dish and cook till rice is cooked completely. Here I used rice cooker, but if you want to pressure cook the rice, add the entire mixture into a separate bowl and place it in the pressure cooker, add water to the bowl and cook till one whistle and simmer for 10 mins to enjoy perfect tomato rice.

Serve it with raitha or papad or enjoy it as is.


Mirchi Bajji/ Mirapakaaya Bajji/ Mirchi pakoda – Andhra Bajji Video Recipe

Mirchi Bajji is a very popular Indian snack . It is the stuffing that makes them differ  from various regions. They taste great whether you make them stuffed with masala or just fry them as they are without any stuffing! Here is the recipe how I prepare at our home. I learnt this stuffing from my MIL specially to prepare it for my hubby.. Very simple version and here goes the recipe.

  • Preparation time – 15 mins

  • Cooking time – 20 mins

  • Serves – 3

  • Ingredients :


For Stuffing :

  • Peanuts – 3 tsp
  • Sesame seeds – 1 tsp
  • Poppy seeds – 1 tsp
  • Dry Shredded Coconut Powder – 1 tsp
  • Tamarind – small lemon size ball
  • Salt – to taste
  • Sambar Powder – 2 tsp or use any garam masala powder
  • Water – 2 Tbsp

For Batter :

  • Chickpea Flour (Besan) – 2 cups
  • water – 3/4 to 1 cup approx
  • Salt – to taste
  • Cooking Soda – 1/4 tsp
  • Oil – For deep Frying
  • Green Chillies (Long variety) – 30 no

Procedure :

For Stuffing

  • Heat a small skillet on low to medium heat, add peanuts fry for two mins stirring them continuously for even frying.Then add in sesame seeds, poppy seeds and fry for 2 more mins stirring continuously, add dery shredded coconut and immediately remove from the heat.
  • Remove all the ingredients from the pan allow them to cool completely.
  • While that is getting ready, extract the tamarind pulp from  the lemon size ball of tamarind flakes(use just 2 Tbsp of water to get a thick paste). Then add this into the cooled down mixture, add salt, few drops of water and blend together to get a fine paste. Stuffing is ready. remove from the blender jar and set it aside.

  • Preparing the Green Chilllies –
  • Remove the seeds from the green chillies. If you want spicy bajji skip this step.
  • Stuff the green chillies with the prepared stuffing.

For batter :

  • While preparing the batter heat the oil for deep frying. While the oil is getting enough hot start preparing the batter.
  • Sieve the chickpea flour, make a lump free batter using enough water. While preparing the batter keep adding little amount of water to get the batter to right consistency.
  • To check if the batter is at the right consistency, dip one of the stuffed chilli into the batter, when the batter coats the green chillli evenly and forms a thick layer all over it, then your batter is perfect. Otherwise adjust by adding some more water.
  • If you accidentally added more water just add some more chickpea flour and bring the batter to the right consistency.
  • Add salt, baking soda mix well.
  • When the oil is enough hot, you can test by dropping in some batter, if the batter comes up  and floats right away after you add it into the oil, the oil is ready. Then start dipping the chillies into the batter and drop into the hot oil. Fry them until golden brown in color.
  • Serve them hot with finely chopped white onion seasoned with some fresh lemon juice. Enjoy!!!



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