Wednesday, 21 December 2016

Shahi Paan Butter Cookies

Shahi paan butter cookies, this name might appear to you little strange or something new. Yes this might be, but recipe is quiet easy and taste is sweet and refreshing. I used here shahi paan syrup which is easily available in all departmental store. Recently I have bought this shahi paan syrup from my area departmental store.
I did topping with sugar coated fennel seeds which gave a very attractive look to these cookies and small kids are tempted to these cookies seeing colored fennel seeds.
I used here one drop of pink food color which gave it a prominent colour and this is optional and depends upon your choice.
You can do topping with granulated sugar or simple fennel seeds if you don't have sugar coated fennel seed.
You can make these cookies in advance if you plans something for party or get-together on weekends. You can store it's dough also in freeze for upto one month.


  1. All purpose flour: 150 gram
  2. Butter: 70 to 80 gram
  3. Powder sugar: 70 gram
  4. Pan syrup: 2 tsp
  5. Baking powder: 1 pinch
  6. Small cardamom: 2 to 3
  7. Pink food color: 1 drop (Optional)
  8. Sugar coated coloured fennel seeds: few pieces(optional)

Method of Preparation:

  1. Take a deep bowl. Put butter and sugar in this bowl and beat it until it forms a creamy texture. It takes 2 to 3 minutes to form s creamy texture.
  2. Now add pan syrup and food color and again beat it.
  3. Now take Cardamon and make powder of this
  4. Now add all purpose flour, Cardamon powder and baking powder into the bowl and mix well with spatula. Make a soft dough.
  5. Divide whole dough into small pieces of lemon size. Make round shape of this small piece and use cookies cutter and give a shape of your choice. Repeat same process with all small piece of dough.
  6. Put sugar coated color fennel seeds on the top of every cookies.
  7. Put all cookies into a air tight container and keep in freeze for atleast one hour.
  8. Preheat the oven at 200 degree centigrade for 10 minutes.
  9. Meanwhile take a baking sheet and line up with parchment paper.
  10. Place all cookies on the baking sheet keeping sufficient distance between two cookies.
  11. Bake it at 180 degree centigrade for 10 minutes or when it starts turning brown.
  12. Switch off the oven and keep  baking tray inside the oven  for  3 to 4 minutes then transfer it to cooling rack. 
  13. When it is completely cooled off, store it in air tight container. It can last upto one month.

  1. If you don't want to use cookies cutter then can make log of dough and cut into disc size too. It's totally up to your choice.
  2. Baking time depends upon no. of cookies, size of cookies and type of your oven. So knowing your oven before baking is essential

Sunday, 4 December 2016

Mirch Masala Kadhi

Mirch Kadhi is dish I prepared recently using long green chilli. I don't know whether this recipe is cooked by others or not. Actually I generally cook Mirch Malaii using long green chilli and when ever I see this in market I can't resist myself to buy it. Mirch Malaii is my favourite dish and often I cook it in day to day meal and sometimes in party too.

One day I got an idea that I should try this green chilli in kadhi pakora and use  this chilli in place of pakora. So I tried it. Basically it is a fusion of mirch malaii and kadhi pakora.

Recipe is simple as we generally cook kadhi home but using mirch in kadhi is little time taking as we stuff this long mirch with filling then dip in kadhi.

This recipe is bit spicy but tasty and I made it little more spicy as I love spicy food but you can adjust spice and chillies as per your taste.

You can serve this recipe in party too and I am sure it would be a new dish for your guests.

Cooking this recipe can be divided into three steps.
1. Prepare long green chilli stuffing
2. Prepare Kadhi
3. Serving and tempering

Here is the recipe.

Ingredients : Chilli Stuffing ( Serving for 2)

  1. Green long Chilli: 3 to 4 nos.
  2. Fennel seeds: 1 tsp
  3. Cumin seeds: 1 tsp
  4. Fengruek seeds: 1 tsp
  5. Ajwain seeds: 1 tsp
  6. Black Pepper: 7 to 8 nos.
  7. Red Chilli powder: 1 tsp
  8. Chilli flakes: 1 tsp(Optional)
  9. Chat Masala: 1 tsp
  10. Garam Masala: 1 tsp
  11. Coriander powder: 1 tsp
  12. Turmeric powder: 1 tsp
  13. Salt: As per taste
  14. Garlic: 4 to 5 pods
  15. Onion: 1 medium sized
  16. Small green chilli: 2 nos.
  17. Oil : for sauting and frying chilli stuffed

Method of Preparation: Chilli Stuffing

1. Take a pan. Heat it on medium flame. Put fennel seeds, cumin seeds, fengruek seeds, ajwain seeds and black Pepper and roast it for 2 minutes.

2.  When roasting aroma starts coming, turn off gas and transfer it to mixer grinder.
3.  Add Chat masala, Garam Masala, coriander powder, red chilli flakes, red chilli powder. Turmeric powder and grind it into a fine powder.

4.  Now take pan. Heat it on medium flame. Put oil and heat it. Add fined chopped onion garlic and small green chilli. Saute it for two minutes.
5.  Add one pinch of salt. Thus will cook the onion fast and give a good flavour to food.
6.  Add grinded fine spice powder and saute it for one minute.

7.  Add one fourth cup water and cover it and cook it on medium flame.

8.  When it is cooked and became dry then put gas off and keep it side for cool.
9.  Meanwhile take washed long green chilli and cut it into two parts.

10. With the help of knife and spoon deseed it. Remove all fiber also from inside with seeds.
11. Now fill each half part of chilli with prepared filling.

12. Now take a frying pan, put one spoon oil and fry each half stuffed Chilli. You can cover it also for 2 min to cook well. Doing this, chillies would get cooked.

13. Now stuffed chillies are ready

Ingredients for Kadhi:

  1. Curd: 1 cup
  2. Gram Flour: 1/4 cup
  3. Red Chilli powder: As per taste
  4. Coriander powder: 1 tsp
  5. Dry mango powder: 1 tsp
  6. Turmeric: 1 tsp
  7. Garlic: 2 pods
  8. Ginger: 1 small
  9. Black mustard Seeds:1 tsp+  some for tempering
  10. Fenugreek seeds: 1/2 tsp
  11. Cumin Seeds: 1 tsp + tempting
  12. Asafoetida(Heeng): 1 tsp
  13. Curry Leaves (Kadi patta): 4 - 5 nos.
  14. Water: 500 ml
  15. Oil: for cooking

Method of Preparation of Kadhi:

  1. Take one cup curd in a bowl. Add gram flour in the curd and whisk it either by hand blender or electric blender. Make sure that there is no lump of gram Flour. Add water and keep it side.
  2. Take a deep pan. Put 2 - 3 spoon oil in this and heat it. Put mustard seeds, cumin seeds, fenugreek seeds, asafoetida and curry leaves. Let it be sizzled in oil.
  3. Now add ginger garlic paste in.oil and saute it.
  4. Now put curd gram Flour mixture in oil and cook it on low flame.
  5. Now add coriander powder, dry mango powder, Red Chilli powder, turmeric powder and mix it.
  6. Cook it on low flame until thick and smooth consistency comes. It takes approx one hour for such consistency to come on low flame. 

7. When kadhi get ready, take it out in a serving bowl.
8. When you have to serve on dinning table, then dip all stuffed Chillies in to kadhi.

  1. Mustard seeds: 10 - 15 seeds
  2. Cumin seeds: 10 -15 seeds
  3. Asofetida: few pinch
  4. Dry Red Chilli: 1
  5. Coriander leaves: for garnish
  6. Oil: 2 spoon

  1. Take a frying pan or tempering spoon. Put oil in it and heat it.
  2. Add mustard seeds, cumin seeds, Dry Red Chilli and asafoetida and sizzle it.

3.  Now pour this over the Kadhi serving bowl. Garnish it with coriander leaves.
4.  Serve it with rice or chapati. It tastes well with Besan Paratha.

  1. Adjust spice according to your taste in stuffed Chillies.
  2. Don't over cook Chillies. 2 to 3 minutes is sufficient.
  3. Cooking kadhi on low flame untill it reaches a thick consistency gives a great taste and flavour. So cook it on low flame. It takes time but tastes superb. 
  4. When you have to serve on dinning table then you put stuffed Chillies into kadhi and then temper it. Don't put stuffed Chillies into kadhi before serving or too early. Doing this, make stuffed Chillies soggy.

Monday, 21 November 2016

Naan Khatai

Naan Khatai is authentic sweet cookies very famous and generally made in North India.  Everyone including kids, young and old alike naan khatai. This is so yummy and melt in mouth.

The word Naan originally derived from Persian meaning shortbread and khataii from Afganistaan meaning biscuits.

This recipe of naan khatai is easy and can be made in home easily using simple ingredients. Basically Naan Khatai is made using flour, gram flour and semolina but now a days it is generally made by flour only. Here in my recipe I used flour, gram flour and semolina with butter. It can be made by ghee also but it tastes heavenly using either ghee or butter.
This can be made in microwave, gas oven, electric oven, OTG and on gas stove too. You can make it using either of these but first you must have full idea of that appliances. I have been working with gas oven so I share this recipe of gas oven.

I often bake naan khatai home as this is my husband favourite cookies. Recently few days back I baked naan khatai and took photos of that immediately and posted it on Facebook. Response was so great and several people asked recipe. So I thought of sharing this recipe.
Try this recipe your home and serve it to your guests, friends and family. As festival time is going on now. Make naan khatai and gift it to your friends and relatives.


  1. All Purpose Refine Flour:1 cup
  2.  Gram Flour: 1/4 cup
  3. Semolina:1/4 cup
  4. Butter: 80 to 90 gram (at room temperature)
  5. Powder Sugar: 3/4 cup
  6. Small Cardamon powder: 1 tsp
  7. Baking powder: 1 tsp
  8. Pistachio: For garnishing naan khatai

Method of Preparation:

  1. Take a bowl and put all purpose flour, gram Flour, semolina, baking powder, Cardamon powder and mix well.Keep this bowl aside.
  2. Take another bowl. Put butter and sugar and beat with beater until it becomes cream texture.

3.   Add dry ingredients of other bowl and fold it with the help of spatula and make a dough. Don't knead this dough.

4.  Take pistacho and roughly crush it in small pieces.
5.  Take dough and divide it into 12 equal parts. Take one part and make round shape using palm and hand.
6.  Repeat same process with other parts of dough.
7.  Stick some broken pieces of pistachio on the top of round shape.

8.  Keep these round shape in freeze for at least one hour
9.  Preheat the oven for 10 minutes.
10. Line up baking tray with parchment paper.
11. Place all round shapes over baking tray.
12. Bake it for 7 to 8 minutes at 180 degree centigrade.

13.  When baking is done. Leave the naan khatai on baking tray inside the oven for 5 minutes then cool it on cooling rack.
14.  Store it in airtight container and enjoy the taste of naan khatai upto month.


  1. You can make naan khatai with ghee also instead of butter.
  2. Baking temperature and time depends on oven and it is different from oven to oven. So first you know your oven well.

Friday, 18 November 2016

Lentils filled Bhakarwadi

Bhakarwadi is sweet Salty Spicy Crispy delicious Maharashtra snacks. It is little bit difficult and time taking to make bhakarwadi but once you made it, you can consume it for one month. This can be good option while traveling also.

Basically it is made like a spiral binding filled with coconut, sesame seeds and khuskhus. Here
I tried one different type of bhakarwadi using lentils (daal). It came out so perfect and tasty that everybody demanded more. So this inspired me a lot and I wanted to share this recipe with my readers also.
After this bhakarwadi recipe using daal I would also share common bhakarwari recipe very soon.
Here is the recipe.

                                                                       Deep fry version

                                                                 Baked version

Ingredients: For filling

  1. Urad Daal: 1/2 Cup soaked
  2. Chana Daal: 1 Cup soaked
  3. Cumin powder: 1 tsp
  4. Red Chilli powder: 1 tsp
  5. Chaat masala: 1 tsp
  6. Saunf: 1 tsp
  7. Ajwain: 1 tsp
  8. Sugar: 2 tsp
  9. Salt : 1 tsp

Method of Preparation of filling:

1.    Take all dry ingredients together in mixer grinder and grind it in to fine powder.

2.     Now put both daal in grinder jar and grind it with out using water or very less water as coarse texture.

3.   Now take kadahi or pan on gas and heat it. Put two spoon oil in pan. Put coarse paste of daal in pan. Saute it on high flame.
4.   Add dry grinded ingredients and mix well and saute for 2- 3 minutes. Saute it on high flame and be careful to not burn.

5.  Keep it for cooling.
6.  Meanwhile you prepare dough for it.

Ingredients for dough:

  1. All purpose flour: 1 cup
  2. Gram flour : 1/2 cup
  3. Oil: 1/4 cup
  4. Red Chilli powder : 2 tsp
  5. Salt : 2 tsp
  6. Baking powder: 1 tsp
  7. Water: As required (for deep fry)
  8. Curd or milk : As required ( for baking)

Method of Preparation of dough:

  1. Put gram flour and refined flour in a bowl and add salt, red chilli powder, baking powder into flour and mix well.
  2. Now add oil and mix well until it becomes like bread crumbs texture

For Baking:
Now if you have to bake the bhakarwadi then make dough using only curd or milk. No water should be used if you want to prepare dough for baked bhakarwadi. Make a tight dough.

For Deep Fry:
If you want to make bhakarwadi deep fried then prepare dough using water. Make a tight dough.

 Bhakarwadi Preparation:

  1. Now take dough and divide into 6 small parts.
  2. Take one part of dough and roll it using rolling pin in  thin sheet.
  3. Now put some oil over rolled sheet and spread it.

4.     Now put prepared filling of daal and spread over sheet uniformly.

5.   Now start rolling it tightly using hand in one direction.
6.   Do same process with other parts of dough.
7.  Now take cling wrap sheet and wrap all rolled bhakarwadi and keep in freeze for at least one hour and preferably over night.

8.  Take it out rolled bhakarwari from freeze and remove cling wrap.
9.  Now take a sharp knife and start cutting in disc slices.

If baking:

  1. Preheat oven for 10 mintues.
  2. Take a baking tray and line up with aluminium foil.

3.  Place all disc slices over it and bake it at 200  degree centigrade for 15 minutes or when it starts turning brown.

If deep fry:

  1. Take a kadahi and heat it on high flame. Put sufficient oil in it so that disc slices dip well in it.
  2. Heat oil on high flame.
  3. Now put bhakarwadi in oil and deep fried it in low flame.

4.   When  it starts turning brown and crispy then take it out and put on tissue paper to absorb excess oil.


Now bhakarwadi is ready . Serve it with your favourite chatani.


  1. Make a coarse paste of soaked daal.
  2. Make a dough tight.
  3. For baking, make a dough using curd or milk
  4. You can store bhakarwadi in airtight container for one month.

Monday, 7 November 2016

Pinwheel Roll

Pinwheel roll is easy to make snacks and is liked by everyone. This can be prepared in advance too and stored in freeze.
Here I am sharing a recipe which is baked version to make it little healthy. If you like fried then you can deep fry it in oil. Method is same for either one.

I generally make this pinwheel roll using potato and paneer but you can make it either using only potatoes or paneer or both. If you like to add some vegetables then you can add vegetables too of your choice to make it more healthy and your family members will also love it.
Here is the recipe.

Method of Preparation: Serving for 2 people

  1. White/Brown Bread: 4 to 5 (big sized)
  2. Potatos: 2 medium sized (boiled)
  3. Paneer : 4 to 5 cubes
  4. Onion: 1 medium sized
  5. Peas: one bowl
  6. Green chilli: 2
  7. Chaat masala: 1 tsp
  8. Garam Masala: 1 tsp
  9. Red chilli powder: 1 tsp ( if you want more spicy)
  10. Butter : 2 tsp
  11. Salt: As per taste

Method of Preparation

  1. Take a pan and heat it on medium flame. Put 1/2 butter tsp in pan and put peas in this. Cook it for 2 minutes. Take Peas out in bowl.
  2. Again put 1 tsp butter in pan and add fine chopped onion and green chilli. Add one pinch of salt in it and saute for one minute.
  3. Now add grated potato, grated paneer in this and saute.
  4. Add all spices in this and mix well. Add salt too as per your taste. Add butter fried peas too.
  5. Now switch off gas and roll filling is ready and keep it for cool.
  6. Meanwhile take bread slices and cut its side portion by knife.
  7. Spread butter on each bread. Put potatos paneer filling over it and spread over it.
  8. Now start rolling it slowly from one edge to other edge pressing potato paneer filling inside it. You can use little water to give it a finishing touch.
  9. Take a plastic sheet wrap and roll it in it.
  10. Do same process with other breads too.
  11. Now keep the roll in freeze for at least one hour.
  12. Preheat the oven at 180 degree centigrade for 10 minutes.
  13. Take the rolls out from freeze and unwrap it.
  14. Take a sharp knife and cut the roll in slices of  half inch.
  15. Line up the baking tray with parchment paper.
  16. Put all slices over it and bake it for 15 minutes at 180 degree centigrade or when it turns to golden brown colour.
  17. Switch off the oven and let it be cool inside the oven.

18.  Now it is ready to serve. Serve it with tomato ketchup or your choice of chutney.


  1. I generally do grating of potatoes and paneer to give it to fine touch. You can mash potatoes and paneer instead of grating.
  2. You can add vegetables of your choice too in this filling to make more healthy for kids and family.
  3. Use little water if needed in rolling bread if you are using 2 - 3 days old breads. Give it a fine touch using water.
  4. You can store this bread roll in plastic sheet wrap in freezer for up to one week in advance. When any guests come to your house, take it out from freezer unwrap it from plastic sheet and cut from knife and bake it. Serve it with ketchup and chutney to your guests.

Monday, 31 October 2016

Mint Chocolate Ice Cream

Mint and chocolate has a great combination in any dessert. So I tried this combination in ice cream too and taste was really great.

Actually I recently saw similar combination in Baskin Robins and I tasted there and decided to try this also. I made some changes in the  Baskin Robins recipe as I prepared one mint sauce too for it. This mint sauce gives good look to ice cream and enhance taste too. I m not sure whether this mint sauce is available in market or not as I made this home. Mint sauce is sweet and tangy in taste. I will post this sauce recipe very soon on my blog. Here I am sharing mint chocolate ice cream recipe. I couldn't take photos of every steps of this recipe as I was doing trial but this came out so perfect and I decided to share on my blog. By the way making this ice cream is easy and you can follow my steps.

As this is festival time going on and yesterday diwali went off. Guests would come to meet on diwali occasion and tomorrow is bhaii dooj. You make this ice cream on this festival season and delight your guests and family and specially your brother on bhaii dooj.

One more thing I want to share with this that yesterday was diwali and my blog completed 100 days of existence on this auspicious occasion and my blog completed 15000+ views of blog. Thanks to everyone who supported and liked my blog and recipes.


  1. Full cream milk: 1/2 litre + 100 ml
  2. Whipped cream: 200 ml
  3. Sugar: 150 gram
  4. Corn flour: 2 spoon
  5. GMS powder: 1 tsp
  6. CMC powder: 1/2 tsp
  7. Mint leaves: One handful
  8. Chocolate chip: One hand
  9. Green food color: one pinch (Optional)
  10. Mint sauce: for garnish ( Optional)
  11. Chocolate sauce: for garnish (Optional)

Method of Preparation

  1. Take half litre full cream milk in heavy bottom pan keeping 100 ml milk aside.
  2. Boil this milk until it reduces to 3/4th milk.
  3. Meanwhile take mint leaves in mixer grinder and grind it with using little water.
  4. Filter it using a clean cotton cloth in bowl.
  5. After filtering take juice part and add it in boiled milk. Again boil it. If you want to add green food color, you add in this step only. I added green color.
  6. Take 100 ml milk and mix corn flour in this and make smooth paste. Add GMS powder and CMC powder in this.
  7. Add this paste to boiled milk and make sure there is no any lump in milk.  Cook it until it turns into sauce type texture.
  8. Now add sugar in it and cook for 2 minutes and switch off gas.
  9. If any lumps are still there in milk sauce then again filter it using tea filter.
  10. Now let it be cool to room temperature.
  11. Meanwhile turn on the freezer to maximum coolest temperature.
  12. When it is cooled put it into a airtight plastic container or aluminium container and keep it in freezer for 2 hours or when it is about to start setting as ice.
  13. Take it out from freezer and blend it using electric beater to churn the ice crystals.
  14. Now again keep it in freezer for two hours.when again it started to set as ice, take it out and again blend it using electric beater.
  15. Now add 200 ml whipped cream in this step and again beat it using electric beater. Now again keep it in freezer for two hours.
  16. After two hours take it out and add handful chocolate chips and again beat it.
  17. Now keep it in freezer for 7 to 8 hours.
  18. When you have to serve, take ice cream out of freezer and put in bowl using ice cream scoop. Put some chocolate sauce and mint sauce over it and some chocolate chip. Serve it.
  19. You can store it up to one week in freeze.


  1. Filter the grinded paste using cotton cloth only not using tea filter. Because grinded mint leaves are so fine that it will not be separated by tea filter. So it is advisable to use cotton cloth.
  2. Don't worry about milk. Mint juice will combine well with milk and would not turn into chhena. So be assured.
  3. Green food color is used to enhance color of ice cream. Using this is totally optional.
  4. Don't let it be set as ice crystals in freezer. When it starts to set take it out and beat it.

Monday, 24 October 2016

Caramelised Tutti Fruity Cookies

I made this cookies last month and it came out perfect as I did little experiment with this cookies. Taste was awesome and liked by everyone.

We generally use confectionery sugar or powder sugar in making cookies but here I did little change. I used granulated sugar instead of powder sugar. Granulated sugar in cookies at the time of baking, started melting and caramelised and hence gave a very gud aroma and flavour too to cookies. Addition of tutti fruity with caramelised flavour enhanced the taste of this cookies.

You guys also try this cookies home and delight your family and friends this festive season. Here I am sharing this recipe.


  1.  All purpose flour: 1 cup
  2. Granulated sugar: 3/4 cup
  3. Butter: 1/2 cup or 60 gram
  4. Vanilla essence: 1 tsp
  5. Tutti fruity: 1 handful
  6. Baking powder: 1 tsp

Method of Preparation:

Take butter at room temperature in a bowl. Add granulated sugar in butter. Beat it with electric beater for 30 seconds. Don't over beat.

Take a bowl. Put all dry ingredients all purpose flour, tutti fruity and baking powder and mix well.

Add dry ingredients mixture into  heated butter sugar and fold it properly and make a dough.

Make log of this dough rolling by hand.

Take a plastic sheet wrap and put dough over that and wrap it. Keep it in refrigerator for atleast one hour.

Preheat the oven at 180 degree centigrade for 10 minutes.

Take the dough out of the freeze and unwrap plastic sheet. Cut the log into 1/4 inches disc with the help of knife.

Line the baking tray with parchment paper. Place the disc on baking sheet and bake for 12 - 15 minutes or when it starts turning golden brown on 180 degree centigrade.

Switch off the oven and let the cookies cool completely.

Keep this cookies in airtight container and store up to one week.


 Don't over beat the butter and sugar.

You can make cookies of your choice shape of cookies cutter instead of making log and cutting disc.

Baking time and temperature depends upon ur oven and thickness of cookies.