French Fries

French Fries This Worldwide popular snack doesn’t need any introduction I guess. Potato Fingers are deep fried to make them crispy from out and fluffy inside. This would be a perfect snack on a rainy day served with sauce of your choice.







Serves – 2
Preparation time – 5 mins
Resting time – 10 mins + 1 hr freezing
Cooking time – 20 mins

  • Russet Potato(Peeled, cut into 1/4 inch thick slices length wise) – 1 no
  • Salt – to taste
  • Distilled White Vinegar – 2 Tbsp
  • Oil – Deep Frying
  • Water – 2 Ltrs.


  • Add the cut Potato Fingers into the chilled water and rest them for 10 mins.
  • Drain the water and add the potato fingers to the boiling water with vinegar. Parboil the potatoes for 3 mins on high heat or just until tender.
  • Remove them from the water and dry them on paper towel to soak in all the excess moisture from the potato fingers.
  • Deep fry them just for a min on medium heat and freeze in a freezer safe container for 1 hr atleast. You can even freeze them for upto two months.
  • Once they are chilled deep fry again for 5 mins or until they turn nice and golden. Serve them with the sauce of your choice.

Oreo Milkshake Recipe

oreo milkshake with titleOreo Milkshake is quick and easy to make. I used Ice cream and full fat milk to keep it creamy. One can make it light by skipping the ice cream. I tried both the ways and they both are DELICIOUS!







Serves – 2
Preparation time – 5 mins

  • Oreo Cookies – 6 -7 no (use 1 for garnish)
  • Milk (boiled & chilled)  - 1 1/2 Cups
  • Vanilla Ice Cream – 3 Scoops
  • Whipped Topping – optional


  1. Break the cookies and add into the blending jar.
  2. Add in the milk and ice cream.
  3. Blend till smooth.
  4. Pour into serving glasses.
  5. Top it with some whipped cream and crushed oreos.
  6. Serve immediately.


  1. Pasteurized milk can be used directly in the recipe without boiling.
  2. Use nut milk if lactose intolerant.
  3. To intensify the flavor use 1 tsp of instant coffee powder.

Bisibele Bath – South Indian One pot Meal Recipe

Bisibele Bath is a popular karnataka rice dish. But even I doesn’t belong to their family I’ve been eating this since my childhood. This is a great one pot dish everybody loves in family. This is again one of my family recipes, and I just love it. Prepare it for your next party or enjoy it on a special occasion.


Serves – 3

Preparation time – 15 mins

Cooking time – 40 mins

Ingredients :

Into the pressure cooker :

Rice – 1/2 cup

Toor Dal – 1/2 cup

Water (to cook dal and rice) – 2 cups

Onion (chopped) – 1/2 cup

Tomato (chopped) – 1 big

Vegetables to boil or steam or microwave :

Potato (cubed) – 1 medium

Radish (cubed) – 1/2 cup

Cauliflower (florets) – 1 1/2 cups

For dry masala

Split Bengal Gram (skinless)  - 1 Tbsp

Split Balck Gram (skinless) – 1 Tbsp

Coriander Seeds – 2 tsp

Cumin Seeds – 1 tsp

Cinnamon Stick – 1 inch piece

Black peppercorns – to taste

Cloves – 2 no

Dry Red Chilli Whole – to taste

Fenugreek Seeds – 1/8 tsp

Tamarind paste  - to taste (freshly sqeezed from tamarind or store bought concentrate)

Jaggery – 2 tsp

Salt – to taste

Dry Shedded Coconut – 2 Tbsp


Mustard Seeds – 1 tsp

Cumin Seeds – 1 tsp

Asafoetida – 1/8 tsp

Curry Leaves – few

Red Chilli Whole Dry  - 4 no

Ghee (clarified Butter ) – 1 Tbsp

Cahews – 2 tsp

Procedure :

Into a deep steel vessel add all the ingredients under the “into pressure cooker” section and cook till three whistles.

While that is getting done. Prepare the dry masala starting by dry roasting the ingredients under the section “For Dry Masala”. execept tamarind, salt and jaggery. Dry roast them separately or together so that they get heated up evenly. To ensure that they are cooking perfectly make sure that you keep stirring them continuously and fry them on low to medium heat until nice aroma start coming from the spices.

Once done set them aside and let them cool. Meanwhile steam the vegetables (potato, cauliflower, radish). You can even pressure cook for one whistle or to save time you can even microwave for 4 mins or until they are tender.

Blend the dry roasted masala ingredients to a fine powder, then make it into a smooth paste by adding little water into the blender while blending. Set it aside.

For seasoning, into a wide deep pan add ghee, once its hot, fry cashews till golden in color, remove from the pan and set them aside. In the same ghee add mustard seeds, cumin seeds, red chilli , hing, curry leaves and cook till all the mustard seeds stop to pop and add in the masala paste, cooked vegetables, jaggery, tamarind paste, salt and boiled rice and dal mixture to the pan.

Bring the entire mixture to a rolling boil and serve it hot with papad or potato chips. Enjoy!!!



Poori – Indian Puffed Bread

Poori is a Indian Puffed Bread which is serves as a breakfast in many households and this is very popular speially among the children. This will just go crazy about these puffy balloons. Serve it with Aloo Kurma.

Serves – 8 to 10 members
preparation time – 10 mins
Cooking time – 30 mins

  • Wheat Flour – 3 1/2 cups
  • Sooji – 1/2 cup
  • Oil – 3 Tbsp
  • Salt – 1 tsp
  • Water – 1 3/4 cup approx

Procedure :

Step 1 : Into a deep bowl, add wheat flour, sooji, salt, oil and mix well till all the oil is well mixed with the flour evenly.
Step 2 : Add water and form a stiff dough.
Step 3 : No need to rest the dough at all for poori.
Step 4 : Immediatly make small dumplings and roll into small rotis.
Step 5 : In a deep pan add oil and heat it, when the oil is hot fry the poori on both the sides till puffed on both the sides.
Step 6 : Serve with Potato masala curry, Chole, or any gravy curry.

Paneer Tikka Masala(Revisited Recipe)

Paneer Tikka Masala Marinated Paneer is pan fried and simmered in a creamy tomato gravy. YUMMM!!!







Serves – 3 
Preparation time – 10 mins
Waiting time – 10 mins
Cooking time – 40 mins

For Marinade:

  • Paneer (Cubed) – 1 1/2 Cups
  • Bell Pepper (Cubed) – 1/2 Cup
  • Hung Yogurt – 1/4 Cup
  • Onion (Cubed) – 1/4 Cup
  • Oil – 1 Tbsp
  • Lemon Juice – 1 tsp
  • Kashmiri Red Chilli Powder – 1/2 tsp or to taste
  • Garam Masala Powder – 1/4 tsp
  • Salt – to taste
  • Ginger Garlic(Minced) – 1/2 Tbsp
  • Dry Fenugreek Leaves (crushed) – 1 tsp

For Gravy:

  • Oil – 2 Tbsp
  • Cinnamon Stick – 1 inch piece
  • Cloves – 3 no
  • Ginger Garlic Paste – 1 Tbsp
  • Onion (finely Chopped) – 1 big
  • Tomato Puree – 1/2 Cup (from two big tomatoes)
  • Coriander Powder – 1 tsp
  • Cumin Powder – 1/2 tsp
  • Kashmiri Red Chilli Powder – 1 1/2 tsp
  • Salt – to taste
  • Heavy Cream – 1/2 Cup


For Marinade:

  • In a mixing bowl combine hung yogurt, red chilli powder, garam masala powder, ginger garlic paste, salt, lemon juice, oil, fenugreek leaves.
  • Divide the marinade in two equal portions and marinade the paneer chunks with one of the portions and the onion and peppers with the remaining marinade in another bowl separately.
  • Cover and refrigerate both of them in refrigerator for 30 mins.
  • Meanwhile Prepare the tomato sauce.

For the Tomato Gravy:

  • Heat oil in a medium sized wide pan, season with cinnamon stick, cloves and saute for 10 secs until fragrant.
  • Add in onion and fry till they turn soft.
  • Add Ginger Garlic paste and fry for 2 mins till all the raw smell is gone.
  • Add in the masalas (red chilli powder, cumin powder, coriander powder) fry for just 30 secs. Take care not to burn any of the ingredients.
  • Add the tomato puree and cook till the oil slightly oozes out at the sides of the pan (approx 5 – 7 mins on medium heat)
  • Dilute it with 1/2 Cup – 3/4 Cup of water and let the sauce simmer on LOW until we are ready with the fried paneer and vegetables.
  • Meanwhile lets fry up the vegetables in a separate skillet with 2 tsp of oil. Fry the marinated vegetables on high heat for a while and gradually reduce the flame to medium and keep stirring them and cook till they have the smoky flavor and are partially cooked. They should be still a bit crunchy.
  • Once the vegetables are cooked, pull them out from the pan and set them aside.
  • In the same skillet now start frying the marinated paneer. Fry the paneer till it turns deep golden color from all the sides.
  • Once done, take them off the pan and mix the fried vegetables and paneer with the simmering tomato sauce.
  • Add in cream, salt and bring the sauce to another boil. Check for salt and once you are satisfied with the consistancy turn OFF the heat.
  • Serve Paneer TIkka Masala with Roti or Naan or rice. Enjoy!!!



Feb 27

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 …

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Feb 25

Baby potato Biryani

Baby Potato Biryani

Biryani recipe made easy!!! Follow this simple process to enjoy delicious Baby Potato Biryani           Serves: 2 Preparation time – 5 mins Resting time – 30 mins for soaking the rice Cooking time – 20 mins Ingredients:   Baby Potatoes (peeled, washed) – 15 no Cilantro (chopped) – 3 Tbsp Onion …

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Jan 26

Molten Lava Cake – Valentine’s Day Special Recipe

Molten Lava Cake

Chocolate Lava Cake is an easy and delicious dessert recipe for the upcoming Valentines Day. You can make the batter and keep it store upto 2 days in the refrigerator and enjoy it whenever you crave for it.           Serves – 3  Ingredients: Semi Sweet Chocolate (chopped) – 2 oz Butter …

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Jan 23

Subz Lajawaab – Five Spice Cooking

Subz Lajawaab

Subz Lajawaab is loaded with the richness of coconut milk and cashews. It is a creamy yellow gravy that can be done under 20 mins. It tastes wonderful and is a perfect side dish to go with any Indian Flat Bread.           Serves – 2 to 3 Ingredients: Turmeric Powder – …

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Jan 19

Punjabi Kadhi Pakora

Punjabi kadhi Pakodi

There are many varieties of kadhi and the most popular one among them is Punjabi Kadhi. Thick, creamy and sour tasting Kadhi will always be in my favorite comfort food list. I made this with onion pakoras. One can make the pakoras with fenugreek leaves or any other chopped or sliced vegetables. We both loved when served …

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Jan 11

Naan – No yeast No oven Naan Recipe


Soft and Fluffy Naan is not tough to make at home if you follow this trick. All you need is a cast iron tawa that every Indian household have one and a wire rack. This recipe is yeast free as well. If you eat egg, you can use 1 egg while making the batter and …

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Jan 06

Paneer Tawa Masala – Paneer Cooked with Chaat Spices

Paneer is cooked with Chaat spices and fried on the tawa to give a smoky flavor to the dish. It tastes different and special from other paneer recipes because of the chaat spices that go in this recipe. Serve it on any special occasion and wow your friends! It tastes great with any Indian Flat …

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Dec 28

Sorakaaya Thapilentlu- Andhra Breakfast Recipe

Sorakaya Thapilentlu

Sorakaaya Thapilentlu is a simple to make breakfast/ snack from Andhra. This is my mom’s recipe. I simply LOVE this with Dal and Malai.             Ingredients: Bottle gourd (grated) – 330 gms. Curry Leaves – handful. Fresh coconut (grated) – 1 Tbsp Onion  - 1 small Green chillies – 8 …

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Dec 26

Aloo Bhujia – Easy Snack Recipe

Aloo Bhujia

Aloo Bhujia is a yummy and easy to make Indian Snack recipe which can be had anytime of the day. You need simple set ingredients to make these and it’s always better to make such snacks at home as we exactly know what goes in and can be flavored depending on personal preference. I used …

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Dec 26

Easy Blueberry Pancakes Recipe – Breakfast Recipe

Blueberry Pancakes

Blueberry Pancakes are moist, easy to make and taste DELICIOUS. Perfect beginners recipe and a quick breakfast that anybody can whip up in mins.               Watch to see the process of making these Blueberry Pancakes Ingredients: All Purpose Flour – 1 Cup Blueberries – 1/2 -3/4 Cup Sugar – …

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