Lunch Boxx Recipes

Gulab Jamun is a very popular Indian sweet. There a few versions of making it either with khoya, milk powder, bread or sweet potatoes.

It is a favorite Indian sweet for many folks.

Ingredients :

Milk powder - 1 cup

Maida - 1/4 cup maida

Sugar - 250 grams

Yoghurt - 2 tblspn

Baking soda - pinch

Salt - pinch

Oil - as needed for frying

Pistachio - crushed

Cardamom - pinch

Saffron - pinch

Water - 1 cup

Instructions :

First stir the sugar, water, cardamom powder and saffron in a pan and keep it on fire. I have kept the cardamoms peels and these can be discarded when serving the gulab jamun.

Gently bring to a boil and continue to stir occasionally.

Add some pistachios in the syrup. An optional step but tastes good. Make a thick syrup and switch off the fire much before the sugar solution reaches a one thread consistency. 

Mix the 1 cup milk powder, ¼ cup all-purpose flour or maida, a pinch of baking soda, a pinch of salt (optional) in a mixing bowl. Add 1 teaspoon oil OR ½ teaspoon ghee and 1 to 2 tablespoons fresh curd or yogurt.

Just mix everything lightly. Add some more curd if the mixture looks dry. Don’t over mix or knead. you don’t want gluten to form, so just mixing well is enough.

The mixture will be sticky but smooth. Apply some oil on your palms and make small balls from the dough. These gulab jamun balls almost double when frying and also increase when soaked in the sugar syrup. So don’t make large sized balls.

Heat oil for deep frying in a kadai or a pan. When the oil becomes medium hot, lower the flame. Add a small ball in the oil. The ball should slowly rise to the top from the bottom. 

When you know the oil is hot enough and on a low flame or medium-low flame, then add 3 to 4 balls or more depending on the capacity of your kadai or pan. The gulab jamun balls have to be stirred with a slotted spoon frequently to get even browning.

When the gulab jamun balls are evenly golden and browned, remove from the slotted spoon and add them directly into the sugar syrup. Keep them in the sugar syrup for at least 1 to 2 hours before serving.

Pictorial Representation :

Do try this dessert recipe and let me know how it turns out for u 😊

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This recipe of Missi Roti sounds like wow.. What if we make it as our breakfast, lunch or dinner it's up to us.. But today I did it for dinner with some chatpata chutney and boondi raita .... So come lets have a look 👀

Prep time - 15 mins

Cook time - 15 mins

Total time - 30 mins

Ingredients :

Wheat flour - 2 cup

Besan - 1 cup

Ajwain /carom seeds - 1 tspn

Green chilly - 4 chopped

Onion - 1/3 cup chopped /optional

Hing - 1 pinch

Salt - As needed

Oil - As needed

Water - As needed

Methods :

Take the whole wheat flour, besan (gram flour) and ajwain (carom seeds) in a mixing bowl or a pan.

Add finely chopped onion, chopped green chilies, a pinch of asafoetida (hing) and oil. Mix very well.

Then add ½ cup water. Begin to mix and knead the dough.

Add more water as required and knead to a smooth soft dough. 

overall added ¾ cup water. The amount of water required depends on the quality of flour. So you can add 2/3 to ¾ cup water or more if required.

Allow the dough to rest for 10 minutes and then make medium sized balls from the dough.

Now take the dough ball on the rolling board. 

Dust some dry wheat flour on both sides of the ball.

Roll to a circle of about 5 to 6 inches. 

Sprinkle some more flour if required while rolling. Roll to medium thick rotis.

Serve hot .....

Pictorial Representation :

Do try this recipe and let me know how it turns out for u 😊

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Hello everyone here is a new recipe which I tried today for breakfast and it came out so well ... This is my little ones favourite. This has lots of flavours in them and you dont need any sidedish for this, just a bowl of yogurt and pickle is enough...

Pls do try this recipe and let me know how it turns out for u 😊.

Preparation Time : 10 mins

Resting Time : 15 mins

Cooking Time : 1 min per thepla / roti

Makes: 5 to 6 Roti / Thepla

Ingredients :

Wheat flour – 1 cup

Ragi Flour – 1/2 cup

Salt to taste

Ajwain -1/2 tsp

Chilli Powder – 1 tsp

Turmeric Powder – 1 tsp

Garam Masala powder – 1 tsp

Cumin Powder – 1 tsp

Coriander leaves – 1/4 cup chopped finely

Oil – 1 tblspn + for making roti

Water as needed

Methods :

Take all ingredients in a bowl. Mix well. Add water slowly and knead to a soft dough.

Cover and let it rest for 15 mins.

Now divide it into equal portions. Roll it out into chapati.

Heat tawa and cook it on both sides, add oil if needed.

Remove and serve.

Pictorial Representation :

Weekend is knocking the door so do try this recipe and make ur tummy happy 😋😊

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Paneer Tikka Masala with step by step photos. Paneer tikka Masala is a popular dish of marinated grilled cottage cheese cubes in onion-tomato yogurt based gravy or curry.

For Marination :

250 gms (cottage cheese) - cut into cubes

1 medium bell pepper (capsicum- green, red, yellow) - diced

1 medium onion - halved and the layers removed

6 tablespoons hung curd or greek yogurt

½ inch ginger + 2 small garlic cloves - crushed to a smooth paste in mortar-pestle.

1 tsp lemon juice or lime juice

½ teaspoon kashmiri red chili powder or deghi mirch or red chili powder

½ teaspoon garam masala powder or tandoori masala powder

¼ teaspoon turmeric powder

2 to 3 pinches of nutmeg powder

a generous pinch of crushed saffron or saffron powder - optional

1 tablespoon corn starch or besan (gram flour)

½ to 1 teaspoon oil for brushing

½ teaspoon salt or as required

For Tikka Masala :

1 large onion  - peeled and halved

3 medium tomatoes 

1 teaspoon ginger-garlic paste

2 to 2.5 tablespoon fresh full fat curd (yogurt or dahi) - whisked well till smooth

1 teaspoon coriander powder 

½ teaspoon cumin powder - optional

½ teaspoon garam masala powder

½ teaspoon red chili powder or kashmiri red chili powder

¼ teaspoon turmeric powder

½ teaspoon crushed kasuri methi (dry fenugreek leaves)

½ cup water or add as required

3 to 4 tablespoon low fat cream

2 tablespoon oil or 2 tablespoon butter

½ to 1 teaspoon sugar (optional)

a few coriander leaves for garnishing (cilantro leaves)

salt as required

Methods :

Grill Marinating Method :

Whisk the hung curd (yogurt) till smooth. You can also use a really thick curd like Greek Yogurt instead of hung curd.

Add all the ginger-garlic paste, spice powders, lemon juice, salt, gram flour or corn starch and mix well.

Add the paneer cubes, onions, bell pepper.

Gently mix again so that the marination coats the paneer and bell pepper evenly. Marinate for a minimum of 1 hour or overnight in the refrigerator.

Meanwhile boil water with a pinch of salt. Add halved onions and tomatoes. Cover and keep aside for 15 to 20 minutes. You can also add 2 tablespoons cashews (12 to 15 cashews) to the hot water. Adding cashews gives a creamier consistency with a nice sweetness. Later drain and chop the onions and tomatoes roughly. Its not necessary to blanch, but blanching reduces the cooking time later

The marinated paneer and veggie after one and a half hour.

Line a baking tray or pan with aluminum foil. This method makes it easier to clean the pan later.

Thread the paneer cubes on a bamboo or metal skewers and place them on the prepared pan. Preheat your regular oven to 200 degrees celsius/390 degrees fahrenheit, for at least 10 minutes before you grill the tikkas. For a regular oven, heat both the top and bottom elements and keep the pan in the center rack. for a microwave oven use the convection mode and preheat at 180 degrees celsius/350 degrees fahrenheit.

Brush about ½ tsp to 1 tsp oil evenly on the paneer and bell pepper cubes.

Grill the paneer cubes in a preheated oven at 200 degrees celsius/390 degrees fahrenheit for 15-25 minutes (depending on the oven temperatures). I have a really slow oven, so it took 28 mins for the paneer cubes to be grilled and browned at the edges. Just keep an eye when the paneer cubes are getting grilled in the oven. For a microwave oven in the convection mode, use 180 degrees celsius/350 degrees fahrenheit

For Gravy :

Roughly chop the blanched onions and make a fine paste. Make a smooth puree of the blanched tomatoes and cashews .

In the same pan, heat 2 tbsp oil and then add the onion paste.

stir often and saute till the onions paste turns golden.

Add ginger garlic paste and saute till the raw aroma of ginger-garlic goes away.

Add the tomato puree. Stir well and saute till you see fat leaving sides of the masala.

Now add all the dry spice powders – turmeric, red chili powder, coriander powder and garam masala/tandoori masala.

Stir well so that the spices are incorporated in the masala paste evenly.

Now remove the pan from the fire. Add beaten fresh curd (yogurt). Removing the pan from fire, won’t allow the yogurt to curdle. Use full fat and fresh curd.

Add water and salt. Stir again.

Add cream and kasuri methi (dry fenugreek leaves). Stir well and simmer on a low flame for a minute. Check the taste and add more salt or cream if you prefer. You can also about ½  to 1 tsp of sugar for a light sweet taste.

Then add the grilled paneer cubes and veggies.

Garnish with coriander leaves. Serve Paneer Tikka Masala with some naan, roti or jeera rice or garam masala rice or biryani rice.

Pictorial Representation of Grilled Paneer :

Pictorial Representation of Tikka Masala :

Pls do try this recipe and let me know how it turns out for u 😊

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The name only sounding like yummy what if we eat then , come lets have quick look on the recipe 👀

This Bell Pepper Curry goes well with paratha, Dal rice, Jeera rice and which ever u wish ...

Ingredients :

Onion - 2 chopped

Capsicum - diced cut

Tomatoes - 2 chopped

Ginger - 1/2 inch crushed

Garlic - 2 crushed

Turmeric powder - 1/2 tsp

Pav baji masala - 1 tsp

Red chilly powder - 1 tsp

Salt - for taste

Oil - adequate amount

Water - adequate amount

Coriander leaves - garnish

Seasoning :

Jeera - 1 tsp

Crushed ginger

Crushed garlic

Methods :

Heat oil in a kadai , add some jeera , crushed garlic and ginger ...

Now add chopped veggies and saute till it gets mushy....

Now add some salt and boil the veggies..

Now add pav baji masala and mix gently...

Further add all the spice powder and mix well ..

Now add some water and keep it in sim till the oil gets separate..

Finally squeeze lime and garnish with chopped coriander leaves....

Yummy Capsicum/ Bell pepper curry is ready to serve ...

Pictorial Representation :

Hope u all liked my recipe.... Do try this recipe and make ur day more delicious 😋..

Do hit like and share ur comments..

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Luchi is a Bengal Traditional Food ....

Luchi is loved by many foodies. To enjoy luchi you have to be a real foodie

Prep time : 1 hr

Cook time : 30 mins

Total time : 1 hr 30 mins

Ingredients :

2 cups all purpose flour (maida)

2 tablespoon ghee or 2.5 tablespoon oil

water as required

salt as required

ghee or oil for deep frying

Preparing dough for Luchi :

In a bowl or a large plate (tray) first add the flour, ghee and salt.

Add 1 or 2 tbsp water and mix everything with your hands or with a spatula.

Then add about 1/2 cup of water and begin to knead the flour.

Add water as required and knead very well. the dough should be soft and smooth.

Cover the dough with a moist kitchen napkin and let it rest for minimum 30 minutes at room temperature..

Rolling and Frying Luchi :

Make lemon sized balls from the dough and cover them with the moist napkin.

Apply some oil on the balls, roll each into a circle of about 3-4 inches.

Heat oil for deep frying in a kadai or pan. the oil has to become hot.

Drop a small piece of the dough in the oil and if it comes up steadily from the bottom, it means the oil is ready for the luchi to be fried.

Gently drop the dough circle into the hot oil. the luchi will begin to puff up.

Gently nudge with a spoon to help in the complete puffing up of the luchi.

When one side has become creamish and the oil has stopped sizzling, turn over and fry the other side.

Remove and drain luchi on kitchen towels for the extra oil to be soaked.

Serve luchi hot with aloor dum, chola dal or any bengali vegetable or lentil curry

Pictorial Representation :

Do try this recipe and let me know how it turns out for u 😊..

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Bread Uthappam is pancake like dosa made with whole wheat bread or milk bread ,rava, grated veggies and cashews. I am sure this bread uttappam will be a quick breakfast/dinner or snack when you pressed for time. 

Ingredients :

Bread - 4 slices

Suji/ Rava / Semolina - 1/2 cup

Curd / Yogurt- 1/2 cup

Rice flour - 2 tbsp

Water - 1/2 cup

Ginger - 1 tsp chopped

Cashews - 1.5 tbsp chopped

Onions - 3 tbsp chopped

Tomato - 1 tbsp chopped optional

Grated carrot - 2 tbsp

Coriander leaves - 1 tbsp chopped

Salt - as needed

Oil/Ghee - for making Uttappams

Methods :

Keep everything ready. Chop the onions, coriander leaves and tomatoes finely. Grate carrots.

Take chopped bread slices, suji, curd and rice flour in a blender. Blend everything to a smooth paste by adding 1/2 cup of water.

Now transfer the blended paste to a vessel and add chopped onions, tomatoes, coriander leaves, ginger, carrots, salt and cashews. Mix everything well and add some water if the batter is too thick.

Heat a tawa or iron skillet, add a ladle of bread batter to it and spread it to form a circle. Don't spread too much. It should be thick like pancakes. Sprinkle oil/ghee. Cook in low medium flame. Cook until brown on one side for three minutes and flip it carefully. Repeat the same for remaining bread batter.

Pictorial Representation :

Hope u will give this recipe a try make ur weekend special 😍

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Hello viewers ,here is something new that I am going to show u all is cookies 🤩

This is a pretty easy cookies are not only fun to look at , but they taste really good as well . Taste buttery and melt in mouth . But the combination of chocolate and vanilla is what matters.

We can also add food colouring to make other combos ....

Preparation Time : 30 mins

Chilling Time :1  hour

Baking Time : 15 to 17 mins

Makes : 10 to 12 cookies

Ingredients :

All Purpose Flour / Maida – 1 3/4 cup / 210 grams

Sugar –  3/4 cup / 150 grams Powdered

Unsalted Butter – 150 grams Soft

Cocoa Powder – 2 tblspn

Vanilla Essence – 1 tsp

Salt – a pinch

Milk – 1 to 2 tblspn

Methods :

Take butter, sugar, vanilla in a bowl and cream it well.

Add in flour, salt and mix well. Add in milk and knead it to a soft dough.

Divide it into equal portions. Add cocoa in one dough and knead well.

Now cover the dough with plastic wrap and chill in fridge untill firm.

Take the dough out and cut each one into two portions.

Take one portion and roll it into a rectangle, take each dough and roll it like the same size of the first one.

Now take a vanilla rectangle, brush with little water, place chocolate rectangle on top and brush again with water, place vanilla rectangle over it, brush with some more water and finally place the chocolate rectangle over it. Cover the whole thing with plastic wrap and chill untill firm.

Now remove it from fridge, trim the sides, Cut into four equal portions.

Now take one strip and brush with water, place another strip, make sure the alternate colours are stacked. Repeat this.

Now wrap and chill for 30 mins.

Now cut into squares. Arrange it in baking sheet which is lined with parchment. Bake this for 15 to 17 mins in a preheated oven at 170 degree C.

Remove it and let it cool.

Store it in a air tight container. Serve with milk.

Pictorial Representation :

Do try this recipe and let me know how it turns out for u 😊

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If you are a garlic lover like me,Then this one is for you…

This can be served with idli or dosa…With this chutney I can promise that you will eat couple more idli…So here you go for the recipe..

Ingredients :

Tomato-2 big chopped

Garlic-20 cloves

Dry red chilli-4

Oil-1 tblspn

Salt to taste

For Tempering :

Oil-2 tblspn

Mustard seeds / Kaduku-1 tsp

Cumin seeds / Jeerakam-1 tsp

Channa dal / Kadala paruppu-1 tsp

Urad dal / Ulundam paruppu-1 tsp

Asafoetida / Hing / Kaya podi- ¼ tsp

Curry leaves-1 spring

Dry red chilli-2

Methods :

Heat oil in a kadai and add in garlic..Fry this for 2 mins or untill fried..

Now add in dry red chilli and tomato…Mix well..

Add salt and mix well..Cover this and cook till the tomato is mushy.

Now let this mixture cool down…Take this in blender and make in to a fine paste..

Tip this in to a bowl..

Now make tempering by heating oil and crackling mustard,channa dal,urad dal,dry red chilli,cumin seeds,asafoetida and curry leaves.

Pour this over the chutney and mix well.

Serve with dosa or idli..

Pictorial Representation :

Do try this recipe and ur tummy happy ☺️

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We all know that French Fries is all time favourite for both kids and adults but something I have added extra to make it more spicy and crunchy ...

Come lets have a look into the recipe 👀

Ingredients :

Potatoes-5 large

Chilli powder-1 tsp

Coriander powder / Malli podi-1 tblspn

Turmeric powder / Manjal podi-1 tsp

Rice Flour / Arisi Mavu-3 tblspn

Gram Flour / Besan / Kadala Mavu-3 tblspn

Salt to taste

Oil for deep frying

Curry leaves-a handful

Methods :

Peel potatoes and slice it in the shape of French fries…Put that in a colander and rinse well so that all starch from the potatoes goes away..

Take that in a bowl..Add in all ingrediants except oil…

Sprinkle some water and mix well.

Heat oil for deep frying and fry this in batches till golden brown..It will take around 5 to 8 minutes..

Drain on a kitchen paper..Now fry some curry leaves in the same oil and put it over the potatoes..Toss well..

Serve hot.

Pictorial Representation :

Try this yummy recipe and let me know how it turns out for u 😊

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Hello everyone , here is a new recipe of chappati though we consume more chappati than rice ...

I made this chapati simply by adding some coriander in it, since I had lots of cilantro lying poorly in my fridge for few weeks.. But later I found that it gave a nice flavour to it and actually the chapatis looked so pretty with those little specks of green popping throughout them.. We had it nicely with Chole Paneer ...

Ingredients :

Wheat Flour / Atta – 2 cups

Coriander Leaves / Cilantro – a handful finely chopped

Salt to taste

Oil – 2 tblspn

Water as needed

Methods :

Take everything in a  large mixing bowl and mix it with your hands to incorporate the oil into the flour.

Slowly add water and make into a dough.

Knead the dough for 5 mins.

Drizzle few drops of oil over the dough and cover it with a bowl.

Let it rest for 30 mins.

Divide the dough into equal portions.

Start making chapatis out of the dough.

Heat a tawa on medium heat.

Drop this chapati and cook on both sides till cooked.

Drizzle some oil or ghee and save them in hot case.

Eat hot with spicy curries.

Pictorial Representation :

Do try this new chappati recipe and make it colourful and flavorful too ☺️

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The name Chole Paneer is only mouthwatering, what if we prepare the recipe in secret way .

This is a Punjabi dish in which boiled chickpeas and paneer cubes are simmered in slightly creamy, spicy which is made from onion, tomato and few spices.

So come let us enjoy this recipe 👀.

Prep time - 20 mins

Cook time - 20 mins

Total time - 40 mins

Ingredients :

Kabuli Channa - 1 cup

Onion - 2 chopped

Tomato - 2 puree

Green chilly - 2 slit cut

Ginger - 1 inch

Garlic - 4 nos

Paneer - cube cut ( 1 cup)

Cashew - 7 pcs ( instead of cream )

Coriander - for garnishing

For tempering :

Bay leaf - 2

Cinnamon stick - 2

Jeera - 1tsp

Methods :

Wash chana under running cold water till water runs clear.

Soak them in enough water for at least 8 hours of overnight.

Take those soaked chana into pressure cooker, add fresh 1 ½ cups of water.

Cover the cooker with the lid, put the weight on and turn the heat on high. Pressure cook it for 2 whistles on HIGH + 15 minutes on low heat. Or cook till chana are soft and cooked. Let the pressure go down by itself, then open the lid. 

Heat the oil in a pan on medium heat. Once hot add chopped onions, sprinkle little salt to speed up the process. Mix and cook.

Cook till onions become translucent or pink and soft

Now add ginger paste and garlic paste.

Mix and saute for a minute or till the raw smell of ginger garlic goes away.

Now add prepared cashew tomato puree and slit green chili.

Now add remaining salt, turmeric powder, red chili powder, coriander powder and cumin powder.

Now add cooked chole with its water.

Now add amchur powder optional, garam masala and crushed kasoori methi.

Now add paneer cubes. Gently mix well and simmer for 2-3 minutes.

Now add heavy cream. Finally add chopped coriander leaves for garnishing and sprinkle kasuri methi.

Pictorial Representation :

Do try this recipe and enjoy ur weekend 😎

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Paneer Biryani, super delicious Indian rice entree. Perfect to make for lunch any day of the week, but more so on the holidays and weekends.

Prep Time - 30 mins

Cook Time - 20 mins

Total Time - 50 min

Ingredients :

Basmati Rice - 1 1/2 Cup 

Oil - 1 tsp

Paneer - 400 gms (cubed)

Onion - 1 medium (thinly sliced)

Ginger - 1/4 inch

Garlic - 4 cloves

Green chilli - 1

Mint leaves - 2 Tbsp + For garnishing

Coriander leaves - 1 Tbsp + For garnishing

Tomato - 1 small

Salt - 2 tsp

Turmeric - 1/4 tsp

Red chilli powder - 3/4 tsp

For Masala :

Cinnamon - 1/2 stick

Cardamom pods - 2

Clove - 3

Coriander seeds - 2 tsp

Pepper corns - 1 tsp

Jeera - 1/2 tsp

Fennel seeds - 1/2 tsp

To Temper :

Oil - 3 Tbsp

Bay leaves - 2 small

Cinnamon - 1/2 stick

Clove - 2

Cardamom - 1

Cashews - 10

Pepper corns - 1 tsp

Jeera - 1/2 tsp

Methods :

First wash and soak the rice for atleast 30 mins.

Heat a pan with a tsp of oil and saute the paneer cubes in medium flame until they turn golden. Turn off the flame and keep aside until use.

In the same pan (used for frying paneer) add the ingredients listed under "For masala powder" and roast until the coriander seeds starts changing color and a nice aroma arises. Turn off the flame and transfer the ingredients to a plate and let them come to room temperature. Grind them into a coarse powder using a mixie/blender. Keep it covered until use. 

Crush the garlic, ginger and green chilli using a mortal and pestle. Keep aside until use.

Heat a pressure cooker pan with oil, add the ingredients listed under "To temper" in the given order. Once the cashews turn golden, add the onion and crushed ginger, garlic, chilli. Saute until the onion turns translucent. 

Now add the mint and coriander leaves and start sauteing until the onions turns golden. Add the tomato, salt and saute until the tomato turns mushy. Follow it by turmeric, chilli powder and saute in low-medium flame until the oil starts to ooze or for about one minute. 

Now add 1 3/4 Cup of water and the rice to it (before adding the rice just drain off the water used for soaking completely from them) and give a gentle mix. Follow it by the prepared masala powder and give a gentle mix again. 

Now add the fried paneer cubes and give a gentle mix. Cook for one whistle or until done in medium-low flame. Wait until the pressure subsides. Remove the cover, garnish with extra mint and coriander leaves and give a gentle mix without breaking the rice strands. 

Serve hot with raita and chips.

Pictorial Representation :

Finally yummy Panner Biryani is ready ... Hope u all liked my recipe... Do try this recipe and make ur weekend more special 😊..

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I can tell you it is such a spicy dish which is perfect with rice or roti..It is a typical South Indian dish..I got the inspiration for this dish from my mum who used to make potato in the same way..

The whole spices are roasted along with coconut ground and added into the curry…

I want to give you a warning…

Your house will smell so good while you roast the spices and make this curry..Your loved one will surely come near you and ask “WOW..What Magic are you doing in the kitchen..This smell makes me Hungry as my husband said to me ...

Hope u will give this recipe a try ☺️

Ingrediants:

Mushroom-1 cup chopped

Onion-1 chopped

Tomato-2 chopped

Coriander powder / Malli podi-1 tblspn

Chilli powder-1 tsp

Salt to taste

Oil-1 tblspn

For masala:

Coconut-1 cup

Curry leaves- a handful

Cinnamon / Pattai-1 inch piece

Fennel seeds / Sombu-1 tblspn

Method:

In a kadai add coconut,curry leaves,fennel seeds,cinnamon and roast till it gets golden colour..

Let this cool down and grind into a smooth paste..

Now in the same kadai add oil and heat it up..Throw in onion and mix well..

Add in coriander powder and chilli powder and mix well.

Add in tomatoes and mix well..Now throw in mushroom and cook it for 5 mins..

Add in the ground masala and mix well..Pour in enough water and mix well..

Bring this to boil and simmer for 10 mins until oil separates on top..

Serve with rice

Pictorial Representation :

Do try this recipe and make ur tummy happy ☺️

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Hello everyone 😊 Am here with a new recipe which is very easy and all time favourite for all the ocassion s as a dessert ... Here all u need is some milk , sugar , cornflour , Coffee ...

Ingredients :

1 cup of milk

2tsp cornflour

1tsp of diluted coffee in water

Keep stirring till the mixture gets thick

1tblspn sugar

Pinch of salt

Some chocolate and chocolate biscuits crushed in mixi

Methods :

Heat up milk at medium flame .

Once milk gets hot add coffee ,sugar,pinch of salt and diluted cornflour mix

Remove from heat

Now add chocolate and stir well till it gets thick and bring it to room temperature

Take a small glass add biscuit crumbs and level up.

Now add the chocolate mix as s second layer

Like this make a layer by layer

Decorate with chocolate shave

Finally keep the chocolate dessert in fridge to get rest ..

Pictorial Representation :

Do try this easy recipe and make ur tummy happy as ever ☺️

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This is a simplest egg curry you can imagine how different it sounds but very easy recipe... It can be made in a jiffy and taste great with either rice or roti. So good.

Hope you will give this a try and let me know how it turns out for you☺️

Preparation Time : 5 mins

Cooking Time : 10 to 15 mins

Serves : 2

Ingredients :

Oil – 3 tblspn

Cumin Seeds / Jeerakam – 1 tsp

Onion – 1 large chopped finely

Green Chillies – 2 slit

Tomatoes – 3 medium size pureed

Chilli Powder – 2 tsp

Coriander Powder – 1 tblspn

Turmeric Powder / Manjal Podi – 1

Garam masla - 1 tsp

Salt to taste

Eggs – 2 or 4

Sugar – 1/2 tsp

Coriander leaves – 3 tblspn finely chopped

Water – 1.5 cup to 2 cup

Methods :

Heat oil in a pan. Add in cumin seeds and let them splatter.

Add in onions and chillies cook till golden. Add in the spice powders and salt, cook for few sec.

Add in tomato puree and cook till it is dried and oil separates from it.

Add in water and sugar and bring it to a boil. 

Crack open eggs in the curry. Cover and cook on a low heat for 5 mins.

Add in coriander leaves.

Serve.

Pictorial Representation :

Do try this recipe and let me know how it turns out for u 😊

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The peri peri sauce is so yum and spicy that we have it with everything like vegetables, rice, salads, bread. You can also serve it with snacks like french fries, veg momos, spring roll, aloo tikki , egg roll etc .

Ingredients :

11 to 12 dry red chilies

7 to 8 medium garlic cloves

1 teaspoon red chili flakes or red chili powder (optional, and if you want a more hotter sauce)

¼ cup chopped cilantro (coriander leaves) or parsley. a combination of both greens can also be used

1 tablespoon lemon juice or juice of 1 medium sized lemon or ½ tablespoon vinegar

¼ cup olive oil or vegetable oil

sea salt or salt as require

Methods :

Take 11 to 12 dry red Kashmiri chilies or any fresh red chili. Remove the stems from the red chilies. You can also use any variety of dry red chillies having low to medium heat. If using bird’s eye chili then you can add 4 to 5 of them in combination with the dry red chillies.

Rinse the dry red chilies in water. Soak them in hot water for 10 to 15 minutes before blending them. But if you are using fresh red chilies then skip this step.

Peel and chop 7 to 8 medium sized garlic cloves. Measure and keep all the ingredients ready for making the peri peri sauce.

In a blender or food processor, add ¼ cup chopped coriander leaves (or cilantro leaves or parsley leaves) and the soaked dry red Kashmiri chilies.

Next add 7 to 8 chopped garlic cloves, 1 teaspoon red chili flakes (optional) and salt as required.

Pour ¼ cup olive oil or vegetable oil. The amount of olive oil can be increased if you want a thin sauce and a longer shelf life of the sauce.

Lastly add juice of 1 medium sized lemon or 1 tablespoon lemon juice. You can also use ½ tablespoon vinegar instead of lemon juice.

Grind in a blender or food processor and blend to a smooth paste.

Finally store it in a tight container .

Pictorial Representation :

Do try this recipe and let me know how it turns out for u 😊....

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