Sheera( Godacha Sheera)


Sheera is made of Semolina called Rava in Marathi. It tastes sweet and full of dry fruits. Godacha Sheera means sweet Semolina. It is very easy to make and taste yummm. Generally, sweet dishes are made during festivals and auspicious occasions.

The specialty of Sheera is that it is offered as a Prasad (material or substance of food that is a religious offering in both Hinduism and Sikhism. It is normally consumed by worshippers after worship.)

The Sheera made for Prasad has a banana and made with few different ingredients than godacha sheera, although the procedure and ingredients are almost the same. The sheera I made is a snack and can be eaten any time of your meal or between meal when hungry.

It is healthy and tasty as well.



1 Cup Semolina( rava)

1 cup milk

1/2 cup of sugar

1 tsp Cardamom powder

1/2 cup ghee (clarified butter)

1/4 cup mix of few dry fruits ( cashew nuts, pistachio, raisins, almonds)

I used pistachio, cashew nuts, and raisins.

Saffron for garnish (I added during cooking as well)


  • Heat kadai and add ghee followed by semolina and dry fruits.
  • Roast Semolina till it changes color to light brown. This is very important that it should be roasted to light brown and be on low to medium flame.
  • Now add sugar and milk at once. Make sure lumps are not formed, keep stirring and add if more milk is required.
  • The consistency should be runny when milk is added, later it gets thick when it starts boiling and semolina absorbs milk.
  • Cover for two to three minutes and cook well till it gets soften.
  • Add cardamom powder, mix well
  • Garnish with saffron and serve.

Basundi ( Custard apple)

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Basundi is an Indian sweet popular in Maharashtra and Gujrat. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India same goes with the name Rabri or Rabdi

Basundi is a form of condensed milk with a mixture of dry fruits. Milk is cooked at low flame to reduce to half and sweetened with adding sugar and dry fruits.

I tried Custard apple Basundi as I am a big fan of custard apple. But since I came to the US it is a bit difficult to get. Custard apple is a fruit in which seeds are coated with a white layer which is sweet, yes it’s not easy to eat but if eaten its divine. The name for Custard apple is Sitafal in Hindi.

I always like this flavors in ice cream as well so I tried basundi with this.

I didn’t get custard apple here in the US so have used Sitafal powder instead.

Let’s dive into the recipe real quick.



4 cup of full-fat milk

2 tsp almond slices (soak for 3 to 4 hours)

2 tsp pistachio slices (soak for 3 to 4 hours)

cardamon powder (optional), I haven’t used as I don’t like mixing flavor with custard flavor

1 tbsp sitafal powder or 1/4 cup of fresh custard apple pulp

1 tsp kesar (saffron)

Note: If using pulp add sugar ar sweetening agent, Here the sitafal powder contained sugar so I am not using any.


  • Boil milk on low flame to reduce it into the half.
  • Now it will be two cups of milk
  • When its warm add custard apple powder and slices of almond and pistachio and kesar(saffron)
  • Let it come to room temperature and refrigerate for an hour or more.
  • Serve garnishing kesar on it.

Mushroom Korma



Korma is mildly spiced Indian curry. It was originated in the Indian subcontinent. Korma is an Urdu word which means braise, which refers to cooking technique. Korma is a Mughlai cuisine dish. According to Wikipedia Kormas were often prepared in the Mughal court kitchens, such as the famous white korma, perhaps garnished with vark, said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.

Korma dishes can include vegetables or meat or both. Korma curry is thick to medium thick consistency and has nutty flavors due to the ingredients in it.

Generally, Mughlai recipes are recipes which give rich and creamy texture. Well, known curry houses in the United Kingdom serves Korma, mildly spiced with a thick sauce.

Let get further to the recipe.


2 tbsp Ghee

1 tbsp oil

4-6 Clove

1 bay leave

1 inch Cinnamon

3-4 Green Cardamom

1 Black Cardamom

6 to 8 Cashew Nuts (soaked for 2 to 3 hrs)

6 to 8 almonds (soaked for 2 to 3 hrs and skin removed)

1 tbsp Browned Onion

2 tsp poppy seeds (soaked for 2 to 3 hrs)

1 small onion fried till golden brown

10 t 0 12 pcs of mushroom cut into half or four.

1 tbsp yogurt

2 to 3 drop of Kevda essence

2 tsp garam masala

1 tsp chili powder

1/2 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp coriander powder

2 tsp ginger garlic paste




  • Make a paste of soaked almonds, cashew, poppy seeds, brown onion, and fried onion.
  • Heat a pan or Kadai, melt butter and add oil followed by cloves, bay leaf, black and green cardamom, and cinnamon stick.
  • Add ginger garlic paste and mushroom and saute on medium to high flame. Let mushroom get half cooked.
  • Add nuts paste and turmeric powder, chili powder, garam masala, cumin powder, and coriander powder.
  • Cook till the mixture leaves oil.
  • At the end add yogurt and cook for a minute or two.
  • Put few drops of Kevada essence later.
  • I garnished with chopped spring onion, you can garnish with chopped coriander leaves.

Kachori(Pyaaz aur Aaloo)


Kachori is a spicy snack and categorized under chaats recipes. According to Wikipedia Kachoris are originated in an Indian subcontinent, and common in places with Indian diaspora and other South Asian diasporas, such as Trinidad and Tobago, Guyana, and Suriname. Alternative names for the snack include kachauri, kachodi and katchuri.

There are various type of Kachoris and are made differently. Kachoris are made with refined flour dough stuffed with stuffings and definitely the different ingredients in it gives a different name to Kachori. They are served with red tamarind chutney and green chutney or fried green chilies. I never thought making Kachori at home will give the best out of best taste than the market one. Today I made one with Onion (Pyaaz) and Potato (Aaloo) and few spices. Let’s take a look.


Ingredients Dry spice

1 tsp coriander seeds

1 tsp fennel seeds

1 tsp kasoori methi

1 tsp jeera seeds

2 to 3 red chili

Roast this together and make a crush or grind


2 tbsp Oil

1 pinch Hing

1 tsp chili and Garlic crushed

1 1/2 tbsp Besan

1 tsp Amchoor powder

1/2 tsp Black salt

1/2 tsp rock salt

1/2 tsp Garam masala

1 small onion finely chopped

1 Potato (boiled, peeled and mashed)

Kachori Dough

Maida – 1cup Ajwain –

a pinch Salt – as per taste

1  to 2 tbsp – Ghee (melted)

Water – to make a soft dough

Oil – to deep fry Kitchen


  • Mix ajwain (caraway seeds), ghee and salt into flour and knead without water till crumb type consistency, keep on adding ghee till you get the crumb like consistency
  • Add water step by step to make a soft dough.
  • Keep covered with damp cloth for 10 to 15 minutes
  • Till then roast Dry spice ingredients and crush all evenly.
  • Next, heat a pan or kadai, add oil followed by crushed chilies and garlic.
  • Let the raw smell goes, add gram flour till it gives a nice nutty aroma.
  • add chopped onion, and grounded dry spices, asafoetida, salt, and potato,
  • Let this mixture cool.
  • Now, make an equal sized ball of the dough ( approx 6)
  • Roll into a small circle and fill the stuffing and close the mouth of the circle and make it flat by pressing evenly.
  • Next Heat oil to deep fry. Let the oil heat well on high flame put kachoris and flip and remove uncooked, ie. when color o coating still white.
  • Once done, add a little more oil to the same kadai to lower the temperature and low the flame, now on low flame fry kachoris till golden brown from both the side. Keep in mind that it should be fried on low flame.
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Peanuts Dry Chutney.


Peanuts are edible seeds. It is classified into grain legumes and oil crop. It is rich in energy and it is said that to remain bloating free eat peanuts.

To include in the daily diet, peanut chutney is a great option. It can be made at once and can be eaten for many days.


1 cup roasted peanuts

5 to 6 red chili

4 to 5 garlic cloves


1 tsp red chili powder



  • In a mixer jar, make a powder of red chili adding salt. (This will help red chili to get powdered.)
  • Add garlic cloves and grind well.
  • At the end grind peanuts and red chili powder.
  • Don’t make a too powdery form, let it be little granulated.
  • Keep refrigerated until in use.




Cruffins are the new invention from croissants and muffin. It seems to be difficult to make but is very easy. If you have kids, they will enjoy this new invention.

I am not good at baking, but always wish to make a baking recipe and they look good in photographs as well, but due to imperfection in baking, it feels not confident.

But beating the scare. I thought to give it a try. LOL. And here’s how I baked.


1 3/4 cup of refined flour

3/4 cup of milk (warm)

1/2 cup unsalted melted butter

1 1/2 tbsp sugar

1 tsp vanilla essence (I used vanilla flavored icing sugar for decoration, thus not mixed in the flour.)

3/4 tbsp of honey

1 tsp of dry yeast

1/2 tsp salt

Powder sugar to dust



  • Divide milk into half
  • In one part add honey and yeast and in next melted butter and milk, used while kneading
  • In refined flour add sugar, a mixture of yeast and milk, melted butter, salt and knead with adding the remaining milk, until a soft dough.
  • Let it rise (double) almost an hour or more.
  • Once risen knead and make equal parts almost 6 are formed.
  • Roll a single part into thin long elongated shape almost 10 to 13 cm long
  • Grease butter on it and roll.
  • cut the roll horizontally into two parts
  • twirl into small rolls
  • grease cupcake plate and keep for one more rise to 1 to 2 hours.
  • Bake at 180 to 200-degree Celsius for about 30 minutes
  • once done decorate with icing sugar or jam or sprinkles
  • I decorated with ready made icing sugar and cherries.


Malai kofta


Koftas are balls of vegetables or meat. Kofta recipes are generally found in Middle Eastern, Asian and Indian cuisines. Kofta’s in India is served with spicy gravy/curry and be eaten with Rice, Parathas, Naan, and Rotis.

The word Kofta comes from Classic Persian.

Today I made Koftas with Paneer and boiled potato. Paneer was grated and potato was smashed and formed into a dough and equal size of balls was made and then deep fried.



For kofta

1 1/2 cup boiled potato(mashed)

1 cup paneer or cottage cheese (grated)

2 tsp cornflour

1 tsp garam masala

1/2 tsp black pepper powder

Salt to taste.

For coating

1 tbsp corn flour

water to form a thick consistency

For gravy

1 onion

2 tomatoes

2 tbsp butter

1/2 tbsp of oil

2 tsp ginger/garlic paste

2 bay leaves

1 inch cinnamon stick

4 to 5 black pepper

1 tsp shah jeera

1 tsp red chili powder

4 to 5 cashews

1/4 cup cream

1 tsp garam masala

2 tsp kasuri methi

4 to 5 Green cardamon

1 flower of javitri

Salt to taste



  • Mix Kofta ingredients and make a small equal sized ball
  • Make a thick batter of cornflour
  • Dip into cornflour batter and deep fry.
  • Heat butter and oil in kadai.
  • Add bay leaves, javitri and black pepper, onions and ginger garlic paste.
  • put salt to soften onions and cook till onion softens.
  • Add tomato and cashew nut paste and cook till it leaves oil.
  • Add red chili powder and garam masala.
  • When it leaves oil, pour water to required consistency (thickness you want)
  • Let it boil and cook for 4 to 5 mins on slow flame.
  • crush kasuri methi and simmer the flame
  • At the end add cream to it and check the required consistency. Don’t boil the curry for long. Put koftas and cook for a minute or two.
  • Serve hot. Can garnish with chopped coriander leaves.

Kulith Usal


The name of Kulith in English is a horse gram. Horse gram is said to be very helpful in weight loss. It also has therapeutic properties. In winters it keeps warmness in the body.

The Usal I cooked is in typical Maharashtrian Ghat region style. Very very uncommon. I think some recipes are left lost because everybody is interested in fancy food which is really harmful but still consumed a lot. I think the food which our Nani’s and Dadi’s cook and the procedure they used to follow is really helpful to maintain a healthy body.

Kulith Usal is eaten with Jowar(sorghum), Bajra(millet) roti. This region in Maharashtra doesn’t grow rice much, thus Jowar and bajra are eaten instead.


1 tbsp vegetable oil

2 cup Kulith (horse gram) ( sprouted and cooked)

1 1/2 tsp red chili powder

1 medium chopped onion

1/4 cup coriander leaves

2 to 3 garlic cloves

1/4 cup roasted peanuts


  • Grind roasted peanuts, coriander, and cloves to make a paste.
  • Heat kadai/pan, pour oil followed by chopped onion.
  • Cook till onion softs by adding salt followed by coriander.
  • Add paste and red chili, cook till the mixture leaves oil
  • Add cooked Kulith and salt according to taste.
  • Add water for required consistency.
  • Garnish with chopped coriander.


Palak (Spinach) Wadi


Palak(Spinach) is a leafy vegetable originated in Persia, worldwide available and in every season. It is loaded with nutrients and antioxidants. Spinach can be used in any forms to include in the diet like soup, salads, curries and etc.

Sometimes making palak in the same style makes boring so I made palak wadi to give interesting look and taste for a change. Making palak wadi is simple and easy and tasty as well.


1 bundle of chopped palak(spinach)

Besan ( gram flour)

1 tbsp sesame seeds

1 1/2 tsp of green chili and garlic paste

2  tsp amchur powder

2 tsp cumin powder

2 tsp red chili powder

2 tsp ajwain ( caraway ) seeds

1/2 tbsp vegetable oil

Oil to deep fry wadi



  • Mix all the ingredients except oil.
  • Keep adding besan step by step to make a dough as spinach leaves the water.
  • Do not add water, adjust besan accordingly to make a tough dough
  • When the dough starts forming add oil.
  • Make equal portion and form long cylindrical shape.
  • Grease a pan for steaming and steam these cylindrical shapes
  • Cook, check by inserting a toothpick and check if it comes clean.
  • Let it cool and cut flat shapes equally
  • Heat oil for deep frying.