Wednesday, January 16, 2013


1 litre vanilla ice cream
1 medium pack Oreo biscuits

Put the Oreo biscuits into a zip lock bag and pound them coarsely. Scoop out the vanilla ice cream into a big bowl and add the Oreo biscuit crumbs into it. Mix well using a spoon. Serve.

You can use Kitkat, M&M, anything of your choice instead of Oreo.

Tuesday, January 15, 2013

Mac & Cheese

½ kg any type pasta
4 tbsp unsalted butter
4 tbsp all-purpose flour
Salt and pepper to taste
2 cups warm milk
1 cup cheddar cheese grated
1 cup mozzarella cheese grated
½ cup parmiggiano reggiano cheese (parmesan) grated
¼ cup bread crumbs
½ cup diced bacon or sausage
1 tsp olive oil

Take water in a large pan and when it starts to boil thoroughly, add some oil and salt and cook the pasta. Once cooked, drain and keep aside.
Preheat oven to 200 degrees Celsius.
Fry the diced bacon/sausage in a pan till crispy at the edges. Keep aside.
Melt butter in a pan over medium heat and add the flour. Stir together and fry for about a minute.
Constantly stirring, add the milk slowly so that it does not form lumps. Cook it for about 5 minutes until it attains a custard consistency. Add salt and pepper to taste. Remove from fire and add the cheddar, mozzarella and half the total quantity of parmesan. Stir well until all the cheese have melted and then add the cooked pasta. Mix thoroughly till all have combined well.
Transfer this into a casserole dish and sprinkle the bread crumbs and the remaining parmesan evenly on top. Drizzle some olive oil on top so the crust gets crispy. Bake for about 25 minutes or until the top is golden and bubbly. 

Sunday, January 6, 2013


Whole milk for making rabdi                  1 litre
Whole milk for making paneer                1 litre
Sugar for syrup                                      1 cup
Sugar for rabdi                                      5 tbsp
Water for syrup                                     6 cups
Pistachios/almonds                                8-10 cut finely
Cardamom powder                                1 ½ tsp
Lemon juice                                          of 1 lemon
Ice cubes                                              1 ½ cup

Boil 1 litre milk in a thick-bottomed pan, till most of the water evaporates and milk becomes thick. Scrape the milk deposits from the sides of the pan occasionally. Add 5 tbsp sugar and ¾ tsp cardamom powder. This is the rabdi and once done, keep it aside to cool.
Boil 1 litre milk in another pan. Add the lemon juice and stir till the milk curdles completely. When the paneer and the whey get completely separated, add ice cubes. Drain the whey out and transfer the paneer onto a piece of clean cloth. Hang it for about an hour, so that the whey drains off completely. Then place the paneer along with the cloth in which it was hung on another clean cloth and slowly press on all sides. This will help remove whatever whey is left and also knead the paneer into a dough. Make this into small balls and keeping on the palm press gently.
Boil 6 cups of water in a pan and add 1 cup sugar and the remaining cardamom powder. Make sure the flame is on high and the water is bubbling. Put the paneer into the syrup and close and cook for about 5 minutes. The paneer will double in size and putting in sugar syrup will prevent them from breaking. Once the paneer is done, remove it to a bowl. Press them lightly to remove the excess syrup and place them on the serving dish. Pour the rabdi over the paneer and garnish with the nuts. Cool and serve. 

Wednesday, December 26, 2012

Chicken Biriyani


Basmati rice                                  2 cup
Chicken with or without bones       ½ kg cut into pieces
Cinnamon                                      1” piece
Cloves                                           2
Cardamom                                     2
Black cardamom                             2
Mace                                             1
Bay leaf                                         1
Cumin seeds                                   1 tsp
Pepper corns                                  1 tsp
Cumin powder                                1 tsp
Coriander powder                           1 tsp
Turmeric powder                            ¼ tsp
Ginger-garlic paste                          1 tbsp
Green chillies finely chopped           1 tsp
Yogurt                                            1 cup
Fried onions                                    2 tbsp + 3 tbsp
Mint leaves finely chopped               1 tbsp + 1 tbsp
Coriander leaves finely chopped       1 tbsp + 1 tsbp
Saffron mixed with warm milk          1 tbsp
Salt to taste


1.    Add green chillies, mint leaves, ginger-garlic paste, coriander leaves, pepper corns, cumin seeds, chilli powder, turmeric powder, salt, cumin powder, coriander powder, bay leaf, cinnamon, mace, cloves, black and ordinary cardamom, fried onion, yogurt and a little oil to the chicken pieces and mix well. Let the chicken marinate for about 1 hour.
2.    Soak the rice for about 30 minutes. Cook till half done. Strain and keep aside.
3.    Take a deep pan and transfer the marinated chicken into it. Spread the rice evenly over the chicken. Put some mint leaves and coriander leaves on top, followed by 1 tbsp fried onion. Sprinkle the saffron and milk mixture. Cover the pan using a tight lid and cook in medium flame for approximately half-an-hour.
4.    Serve with onion raitha.  

Monday, December 3, 2012

Tortilla Wrap

For tortilla

All purpose flour                                    2 cups
Salt                                                     ½ tsp
Water                                                  ¾ cup
Olive oil                                               3 tbsp

For the filling

Chicken breast cut into strips                  1 cup
Red/White onion cut into strips               1 large
Red, green and yellow peppers (capsicum) 1 cup
Shredded mozzarella cheese                    as desired

For the marinade

Cilantro                                               a handful
Spring onions chopped                            2 tbsp
Garlic chopped                                      4 cloves
Green chilli or jalapeno                          as desired
Cumin powder                                                2 tsp
Lemon juice                                         1 tbsp
Salt and pepper                                     to taste

How to make tortilla

1.    In a bowl, mix flour, salt and oil and combine well. Then slowly add water and knead into smooth dough. You can add more water to achieve the desired consistency. Cover with a wet cloth and let rest for 20 minutes.
2.    Now divide the dough into 8 equal balls. Using a rolling pin roll out the balls, as you do a chapathi.
3.    Spray some oil onto a hot skillet and cook the tortillas over medium heat till slightly brown.

Method of preparation

1.    Blend cilantro, spring onions, garlic, green chilli/jalapeno, cumin powder, lemon juice and salt and pepper in a mixer and marinate the chicken strips in this for about 2 hours.
2.    Take the chicken strips out and fry them till brown. Keep aside.
3.    Sauté onion and peppers on high heat till tender. Add the fried chicken strips and sauté for 2 more minutes.
4.    Spread the mixture over the tortillas and top with shredded cheese. Wrap tightly.

Wednesday, November 28, 2012

Chicken Pizza

For the pizza dough

3 ½ cups all purpose flour (maida)
2 tsp salt
1 tsp sugar
2 tbsp extra virgin olive oil
1 ½ cup warm water
1 sachet yeast

For the pizza sauce

1 cup tomato puree
Dried oregano to taste
Dried basil to taste
Garlic powder to taste
Onion powder to taste
Salt and pepper to taste

For the topping

½ cup capsicum  (cut into rings or strips) 
½ cup fried sausage                              
Rings  of one medium onion
1 tomato (diced)  
1 cup shredded mozzarella 

How to prepare the pizza sauce
Mix all the ingredients under the ‘for the pizza sauce’.

How to make the pizza base

1.    Add yeast to warm water and set it aside for about 3 minutes, so that it dissolves completely and produces a creamy texture.
2.    Mix together the flour, salt, sugar and olive oil in a glass bowl or the bowl of a standing mixer. Pour the yeast mixture to it and knead into soft dough. If using hand, knead it for about 15 minutes and if using a stand mixer, knead it for about 10 minutes in low speed.
3.    Oil two bowls with olive oil. Divide the dough into two halves and roll into balls. Keep them on the bowls and brush some olive oil on top, to prevent crusting. Cover the bowls with plastic wraps and place them in a warm area of the kitchen. I prefer the inside of my oven, keeping it switched off.
4.    Let them rise for approximately 1 ½ hours or until they have doubled in size.
5.    Once ready, sprinkle some flour onto the counter and roll out the dough, one at a time, using a rolling pin.
6.    Place the base on the baking sheet or pizza plate. Make a shallow well on the base by slowly and carefully pushing from the inside out towards the edge.

The Pizza

Spread the pizza sauce on the pizza base and spread the vegetables and sausage over it. A layer of mozzarella cheese on the top and the pizza is ready to go into the oven. Bake for 20 minutes in the oven preheated to 475 degrees.
Dough made as per the above instructions will give two medium pizzas.

Note: You can change the toppings and the sauce as per your taste.
          Ready-made pizza sauces are available in the market.
Cook chicken strips with some salt, and season with pepper. This can be used instead of sausage.
 i know the crust looks hard and ugly. But believe me, it was very soft and yummy.

Monday, November 5, 2012

Chocolate Cookies

Unsalted butter, softened                       1 cup
White sugar                                         1 cup
Brown sugar                                         1 cup
Eggs                                                    2
Vanilla extract                                      2 tsp
All-purpose flour (maida)                        3 cup
Baking soda                                         1 tsp
Salt                                                     ½ tsp
Cocoa powder                                       ¾ cup
M&M’s/Gems                                        1 cup

1.    Using an electric beater, mix butter, white sugar and brown sugar until smooth. Add the eggs one at a time and mix well. Then add the vanilla essence, baking soda dissolved in hot water and salt, one after the other. Now stir in flour, M&M’s, nuts and cocoa powder. Mix this well without overdoing. The more you beat, the harder the cookies get.  So it enough that the ingredients mix well.
2.    Roll out small balls of the dough and spread it lightly using a rolling pin or your hand.
3.    Spread them over a non-stick baking dish or baking sheet.
4.    Bake for about 10 minutes in an oven pre-heated to 175 degree Celsius until the edges brown well.
5.    Take the cookies out of the oven and set aside for cooling for 10 minutes.

1.    Drinking chocolate instead of cocoa powder will do just fine.
2.    Semi-sweetened choco chips can be used instead of M&M/Gems.