Phool Makhane Ki Kheer


makhanekikheer1 litre Full-Cream Milk
2 tbsp Ghee
50 gm Makhaane
½ cup Sugar
4 Choti Elaichi
10-12 Almonds (chopped)


Heat ghee in a pan and makhaane over a low flame. When, let them cool and then crush them coarsely.
Put makhaanas and milk in a deep pan, and bring the mixture to a boil. Simmer it over low flame, stirring occasionally till makhaanas get cooked and the milk thickens.
When cooked, add sugar and elaichi to the kheer. Stir to dissolve sugar and then simmer for 10-15 minutes.
Makhaane Ki Kheer is ready garnish it with almonds before serving.
Serve hot or chilled.


Sabudana Tikki

Snack on these during Navratras


1 cup sabudana
400g potatoes
2tbsp chopped coriander
2tsp chopped green chilies
Rock salt (sendha namak) to taste
oil or desi ghee to shallow fry


Soak the sabudana in water for 30 mins.
Drain and set aside.
Boil the potatoes till done.
Peel and mash fine.
Add the soaked sabudana, green chillies, coriander and salt to the potatoes and mix well.
Divide the mixture into equal parts.
Roll our each part into a log or a patty and shallow fry in medium hot oil till golden.
Serve with chutney

Nariyal Barfi

coconutbarfiIngredients needed

  • Grated coconut – 1 cup
  • Sugar – 3/4 cup + 1 tbsp
  • Ghee – 2 tsp
  • Cardamom powder – 1/4 tsp


Take a kadai/pan (non stick preferable) add sugar and just enough water (approximately 1/2 cup) to cover the sugar and boil it.

When the sugar water starts boiling, add cardamom powder, ghee and the grated coconut.

Simmer and cook stirring often, till the coconut mixture starts foaming and leaves the sides of the pan.Take a small mixture and if you are able to make a ball out of it, switch off the flames.

Pour it on the greased tray or plate. After it cools a little, make cuts in desired shapes.

Leave it to cool completely. After that take the pieces gently and store it in an air tight container.

Note –Use fresh mature coconuts for best results.



Ghee / Oil to fry
500 gms Maida (All purpose flour)
6 tblsp Oil / Ghee (melted)
500-600 gms Khoya
1/2 tsp green Cardamom Powder
25 gms chopped Almond
25 gms Kishmish
25 gms dried Coconut (shredded)
350 gms Sugar


Sieve the flour.
Mix the six tablespoons of oil with the maida.
Now add some water and knead lightly.
Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
Add sugar and cardamom powder into the khoya and mix well.
Add almonds, cashews, coconut and kishmish.
Fry for 2 minutes and remove from the heat.
Allow it to cool.
Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
Take care that the filling does not ooze out.
Prepare all the gujiyas
Deep fry in hot oil till golden brown.




  • Onion
  • Capsicum
  • Carrot
  • Ginger(paste)
  • Tomato Sauce
  • Soy Sauce
  • Chili Sauce (green)
  • Salt
  • Red Chili Powder
  • Black Pepper
  • Sugar
  • Vinegar
  • Corn Flour
  • Noodles


For the chopsuey sauce :

Heat 4 tbsp. of oil in pan and add ginger paste, onions, carrot, capsicum, chilli powder and salt. Stir fry this over high heat for a few minutes. Add tomato sauce, chilli sauce, sugar, vinegar and salt to taste. Bring to a boil. In a seperate cup mix corn flour with cold water, mix it well and then combine with the boiling sauce. Keep stirring till the sauce becomes thick. Set aside.

For the noodles :

Boil water, add noodles and salt. Cook uncovered for couple of minutes till the noodles are soft and firm but not mushy. Drain and wash with cold water. Add a little bit of oil to keep the noodles from sticking. Heat plenty of oil in a deep frying pan to frying heat. Add drained noodles in circles. Remove on a kitchen towel when crisp and golden, let the oil get absorbed in towel. To serve the chopsuey, place crispy noodles in a serving bowl (or deep plate). Pour the hot chopsuey sauce over it.




  • Package of ready-made Pizza Dough
  • Tomato Sauce
  • Onions
  • Tomato
  • Capsicum
  • Mushrooms
  • Corn
  • Salt
  • Red Chilli Powder
  • Pepper Powder
  • Grated Mozzarella Cheese


  • Spread tomato sauce on your pizza dough.
  • Chop the Onion, Capsicum and Mushroom into small pieces
  • Now add Salt, Pepper Powder, Red Chilli Powder in it.
  • Preheat the Microwave oven or Normal OTG for 5 min.
  • Now spread the entire vegetable mixture/masala spread.
  • Sprinkle grated Mozzarella Cheese or whatever topping you want like corn etc.
  • You can keep this Vegetarian Pizza it for 8-10 minutes or until the Cheese melts and spreads all over the Pizza base.
  • Now your very own Vegetarian Pizza is ready to serve. One can have the Vegetarian Pizza with Tomato Sauce and Coke/Pepsi.

Tomato Soup



  • 8 Tomatoes (medium size)
  • 3-1/2 cups Water
  • 1/2 tbsp Butter
  • 1/4 tsp Black pepper powder
  • 1/4 tsp Red chilli powder
  • 1/2 tsp Bay leaf and cumin powder
  • Salt to taste
  • 2 tbsp Cream for garnishing


  • Put the tomatoes in a saucepan with water. Bring to a boil, reduce heat and cook until tomatoes become tender. You can also pressure cook it (wait for 2 whistles and then switch off the gas).
  • Make tomato puree in an electric blender. Add water and strain it to remove the seeds and tomato skin.
  • Heat butter in a pan.
  • Add black pepper powder, red chilli powder, bay leaf and cumin powder and salt.
  • Add tomato puree, bring to boil and cook for 5 minutes on medium heat .
  • Serve hot. Garnish it with cream separately in each bowl.