Bottlegourad Halwa In 2 Ways(SORAKAYA HALWA)


  • 3 cups grated bottle gourd
  • 2 cups milk
  • 3/4 cup sugar
  • 4 elaichi
  • 20 cashew halves
  • 2 tablespoons ghee

One Way:
  1. Peel the bottle gourd and grate it with a grater. You will see some water come out of the bottle gourd if it is young. Keep the water also.
  2. Boil the milk. Add the grated bottle gourd and water from it. Cook for 20 min. Add the sugar and ghee. Crush the elaichi and add the elaichi powder.
  3. Slightly fry the cashews in ghee and add them too.
  4. Cook on low heat till all the milk and water from sugar and bottle gourd is evaporated, stirring frequently. Serve after it is cooled.
Second Way:
  • Peel the bottle gourd and grate it with a grater. And keep aside
  • In a pan heat with 1 tbsp butter, add grated bottle gourd and cook until the raw smell disappears.
  • Then add Boiled Milk cook the bottle gourd was completely cooked then add sugar and ghee
  • Cook on low heat till all the milk and water from sugar and bottle gourd is evaporated, stirring frequently.
  • Then add Cardamom, fried cashews and Raisins.
  • Serve after it is cooled.

Chick Pea Salad


  • 2 cups Chick peas, Boiled ,drained and rinsed
  • 1 carrot, grated
  • 1/2 red onion, diced
  • 1/2 green bell pepper, diced
  • 1/4 cup lemon Juice
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/4 cup freshly chopped Coriander leaves


  • Combine all ingredients in a large mixing bowl and toss to combine.

Crispy Coconut Cookies

These Coconut Cookies are very Taste .And its Outside is so puffy and inside is very crispy.These are good for Tea time snacks.Very simple to make.


1/2 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
2 egg whites lightly beaten
4 tablespoons unsalted Butter, melted
3 tablespoon sweetened flake coconut Process:

  1. Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.
  2. In a medium bowl, sift together the flour, sugar, and salt. Beat in the egg whites and melted butter until well incorporated.
  3. Spoon out batter, about 1/2 a tablespoon at a time, onto a parchment lined baking sheets. Spread cookies into 2 to 3 inch circles about 1/8-inch thick.
  4. Sprinkle with coconut and bake 6 minutes or until slightly browned. Allow to cool completely on the baking sheets.
  5. Carefully peel from parchment and serve

Dum Aloo


Baby Potatoes 6-7
Onion 1 Big
Tomato 2
Cashews 2 tbsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Chili Powder 2 tsp
Turmeric 1/4 tsp
Ginger garlic Paste 1 tbsp
Green Chili 2
Kastoori Methi 1 tbsp
Cream 1/4 cup
Whole Garam Masala (Like Cloves 4,Cardamom 2 Cinnamon 1)

Coriander Leaves


  1. Boil The Potatoes and remove the skin .
  2. Put marks with Knife and keep aside
  3. In a blender add tomatoes and Fried/raw Cashews to make smooth paste and keep aside
  4. Take a kadai heat with 2 tbsp oil add whole garam masala , 1 tsp jeera, when jeera becomes splutters add chopped onions ,Turmeric 2 min.
  5. Then add ginger garlic paste,green chilli cook another 1 min
  6. Add tomato puree ,coriander,cumin,chili and salt Cook till oil becomes separates .
  7. Then add Whole Baby Potatoes,kastoori methi and little amount of water.
  8. And Cook another 7 -10 min.
  9. Then finally add cream and chopped coriander leaves stir and cook just 2-3 min.
  10. Then your Dum Aloo is Ready to Serve.
  11. Serve with Roti/Naan's

Mango Smoothie With Ice Cream


Mango Puree 1 cup
Vanilla Ice Cream 3/4 cup
Sugar 3 tbsp( to taste and as per sweetness of mangoes)
Milk 1/4 cup(optional)

For Serving:

Crushed Ice Cubes
chocolate waffles


  • Place the puree, ice cream,sugar,milk in a blender.
  • Blend on high speed for 30 seconds. Add the ice and blend until smooth.
  • Garnish with small Cubed mangoes or Crushed chocolate waffles.

Molten Lava Cake


Semi -Sweet Chocolate 4 oz
Eggs 2
Butter 4 oz
Sugar 1/3 cup
All Purpose Flour1/4 cup
Vanilla Extract 1/2 tsp


  • Preheat oven to 325 degrees F.

  • Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler.

  • Add the flour and sugar to chocolate mixture. Stir in the eggs until smooth. Stir in the vanilla .

  • Divide the batter evenly among the custard cups. Place in the oven and bake for 11 minutes.

  • The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

  • Serve with Whipping Cream

Jalapeno Bhaji(Step by Step Mirchi Bhaji)

The Jalapenos are too hot Make sure Remove the seeds. Or you can substitute Ordinary green chili instead of these jalapenos.


For Batter :

Gram flour 1 cup
Salt 1 tsp
Baking Soda 1/4 tsp
Chilli Powder 1 /2 tsp(optional)

For Bhaji:

Jalapeno 6 -8
Ajwain powder 2 tbsp
Onion 1 Chopped
Gram Flour 1 tbsp.
Oil For Deep frying

For Serving:

Onions Chopped 1/4 cup
Lemon Juice 2 tbsp


  1. Mix all batter ingredients with water 1/4 cup like smooth batter.
  2. Use with small Knife Slit the middle of the jalapeno peppers. And keep aside
  3. Next take a plate ,add Ajwain Powder,1/2 tsp Onions,salt and Gram Flour Mix all together
  4. Then Stuff the mixture into jalapenos
  5. Heat Kadai with oil , Dip the bhaji into batter .
  6. Fry the bhaji on both sides until golden brown and cooked through.

  7. Drain on paper towels.

  8. Garnish With Onions and lemon Juice.

Shrimp Cakes


1 pound large peeled, deveined cooked shrimp, diced
2 cups corn
1/2 red bell pepper,
finely diced
1 small onion
1 jalapeno/Green chilli seeded
1 cup Bread crumbs
3 teaspoon chili powder
2 eggs, beaten
Ground black pepper
2 tablespoons oil

Main Ingredients

  • In a food processor/Mixer, pulse shrimp.

  • Place into a large Mixing Bowl. Pulse corn, pepper, onion and jalapeno.

  • Remove and drain through a sieve to get rid of extra water that the vegetables may release. Add to bowl along with 1 cup bread crumbs, chili powder and eggs,salt and pepper. Stir well together.

  • Form into cakes about 1-inch thick. Place in the refrigerator for 15 minutes to firm up.

  • Heat a large skillet with vegetable oil over medium heat.

  • Add the cakes in batches to the oil, cooking about 4 minutes per side.

  • to a paper towel lined sheet tray. Serve with relish.

Orange Banana Smoothie


Orange Juice 1 1/2 cups
Banana 1
Strawberries 4 -5(optional)
Lemon juice 1/4 cup
Sugar 2 tbsp(optional)


  • In a blender add banana pieces,orange juice,strawberries, lemon juice,sugar
  • Blend for about 1 min.
  • Pour into glasses and serve with chill.

Palak Pulav


Spinach/Palak 2 bunches
Rice 1 1/2
Green Chilli 4
Jeera 1 tsp
Pepper corns 3 -4
Onion 1
Tomato 1(optional)
Curry leaves
Ginger 1 " grated
Salt Ghee/Oil
Coriander leaves

For Serving:

Lemon Juice 1 tbsp

Fried Cashews 5 -7


  • Grind a Palak,Green chlii and some coriander leaves into a smooth paste keep it aside.
  • Heat a kadai with ghee/oil add jeera,curry leaves,,ginger ,pepper corns and fry 2 min
  • Then add Onions fry 3 -4 min.
  • Then add tomato and salt cook until tomato are soft
  • Then add palak paste,Rice,coriander leaves and 2 cups of water cook till rice was well cooked
  • Serve with lemon juice and Fried Cashews,Raitha.

You can add veggies also like carrot , corn and peas also.

Corn Peas Tikka/Tikki


Boiled/Frozen Corn 2 cups
Boiled/frozen Peas 1/2 cup
Green Chilli Paste 5-6
Ginger garlic 3 tsp
Pepper Powder 1/2 tsp
Jeera 1 tsp
Garam masala 1/2 tspGround Nut powder 1 /2 cup
Coriander leaves


  • Grind a Corn into a Coarse paste without adding water.
  • In a mixing bowl add corn,Peas,Green chilli paste,pepper powder,garam masala,jeera,ginger garlic paste,chopped coriander leaves and salt to test.
  • Make into a smooth paste, from this paste make equal sized patties. Heat oil on Tava and shallow fry these patties till golden and crispy.
  • Serve with chopped onion,chat masala,tomato ketchup.

If the paste was watery u can add bread crubes.

Coconut-Aloo Rice


Rice 2 cups
Fresh Coconut 1/2 cup

Potato 3 -4 medium size
Green chilli 4 sliced
Dry chilli 2
urad dal 1 tsp

Channa Dal 1 tsp
Jeera 1 tsp
Curry Leaves
Garam Masala 1 tbsp
Water (for Cooking) Process:

  • Heat ghee in a pan add Urad,Channa,Jeera,Dry chilli,Curry leaves
  • Then add green chilli, Aloo cubes/pieces fry 2 min
  • And add coconut and Raw rice. Stir well.
  • Then garam masala powder and water mix well.
  • The aboue mixture put in presser /rice cooker till rice was well cooked.
  • Serve with any pickle/raitha.

Gobi Methi


Gobi/Cauliflower 1 medium size
Onion 1 big
Tomato 2
Ginger garlic paste 1tbsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Chilli powder 1tsp
Green Chlii 2 or 3
Dry Fenugreek Leaves/Fresh Fenugreek Leaves(a small bunch) 1 tbsp
Garam masala 1/2 tsp
Coriander Leaves


  • Cut the cauliflower into very small florets and wash well.
  • Heat oil in a kadai, add Onions and green chillies.
  • Fry for a minute, add gingergarlic paste and turmeric powder.
  • And add tomato puree/peices,coriander powder,chilli powder,cumin powder, saute for 8-10 minutes on a medium flame till the tomatoes are tender.
  • Then add cauliflower,menthi leaves/dry fenugreek cook a low flame till the cauliflower starts turning brown in colour.
  • cook on a low flame till the oil separates.
  • Garnish with finely chopped coriander leaves and serve with hot chapattis.

Peanut Chutney(2 Types)

Type 1:


Roasted Peanuts 1/2 cup
Dry Chilli s 5-7
Garlic 1 pond
Jeera 1 tsp
Sugar/Jaggery 1 tbsp
Salt to taste
Water 2 tbsp
All Seasoning Ingredients


  1. Roaste Dry chill and Peanuts without oil keep aside let its cool.
  2. Grind Roasted Peanuts,dry chilli,jeera,garlic,water and salt to make smooth paste.
  3. And finally add sugar combine all toghether
  4. Heat a tbsp of oil in a pan add all the ingredient and when mustard seed start to pop remove from heat and add to above paste.
  5. Mix well.
  6. It will goes to dosa/idli/rice.
Type 2:


Roasted Peanuts 1/2 cup
Green chilli 5 -7
Roasted Channadal(putnalu) 3 tbsp
Fresh Coconut 2 or 3 tbsp
Garlic 1 pond
Jeera 1 tsp
Sugar/Jaggery 1 tbsp
Salt to taste
Water 2 tbsp

  • Process was same like as aboue
  • It will goes to Break fast Items /Snaks.

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