Milk 1lt
Milk for paneer 1lt
Sugar for syrup 1 cup
Sugar for rabdi 4 tbsp
Maida 1 tsp
Lemon juice 1 tbsp
Kevara essence 2 drops


How to make Rasmalai:

Boil milk for paneer and add lemon juice to curdle the milk.

Stir continuously for 2-3 min and remove from the heat.

Remove water carefully and hang paneer in clean muslin cloth for 1 hour.

Boil another milk with 4 tbsp sugar.

Boil milk on low flame till reduce it to half to make milk syrup.

Rabdi is ready.

Allow to cool and refrigerate.

Take three cups of water and add 1 cup sugar and boil it for sugar syrup.

Boil for 2-3 min and keep aside.

Sugar syrup is ready.

Take paneer and Knead it very smooth.

Add 1 tsp maida and knead it again for 2-3 min.

Paneer is ready.

Boil 8-10 cups water in a big pan.

Make small size balls of paneer and press it like pedha.

Add all this balls in fully boiling water and two drops of kevara essence.

Boil it at high flame for 8-10 min.

Remove from water and add in sugar syrup for 5 min.

After 5 min squeeze out sugar syrup and soak in rabdi.

Rasmalai is ready.

April 27th, 2009 Author: Vaibhavi

Bail Sharbat


Ripe bailphal 1
Sugar 3/4 cup
Elaichi powder 1/2 tsp
Water 1lt


How to make Bail Sharbat:

Break bailphal and take out pulp very carefully with spoon.

Add water and mix it with hand.

Do not crush pods otherwise sharbat will be bitter in taste.

Now pass it through a sieve.

In this concentrate add sugar and elaichi powder.

Mix it finely.

Add sugar if necessary.

Add cold water while serving.

Bail sharbat is very helpful in summer.

April 23rd, 2009 Author: Vaibhavi

Tomato Rice


Basmati or delhi Rice 2 cups
Tomato puree 1 cup
Onion 2
Ginger garlic paste 2 tsp
Green chilly 1-2
Biryani masala powder 1 tsp
Tomato sauce 2 tsp
Red chilly powder 1/2 tsp
Turmeric powder 1/4 tsp
Kasoori methi 1 tsp
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil 2 tbsp
Khada masala


How to make Tomato Rice:

Wash and soak rice for one hour.

Drain after 1 hour and keep aside.

Chop green chilly,onion and coriander leaves finely.

In a pan heat oil and add khada masala.

After splutter add chopped green chilly and ginger garlic paste.

Fry on mid flame for 2-3 min.

Now add chopped onion and fry till light brown.

Add biryani masala,red chilly powder, turmeric powder, kasoori methi,sugar and salt.

Stir finely and allow to separate oil.

Now add rice and mix finely.

Add tomato puree,tomato sauce,sugar and 1/2 cup of hot water.

Mix finely and allow to cook rice on med flame.

Tomato rice is ready.

Garnish with finely chopped coriander leaves.

April 16th, 2009 Author: Vaibhavi

Fruit Custard


Milk 500 ml
Vanilla custard powder 4 tbsp
Sugar 1 cup
Banana 6
Grapes 15-20
Apple 1
Orange 1
Strawberries 6-8
Pomegranate 1


How to make Fruit Custard:

In a bowl take custard powder and add milk.

Mix finely and cook on low flame.

Add sugar and cook mixture till thickens.

Keep aside and allow to cool.

Chill in the refrigerator for 1-2 hours.

Peel banana and cut into round shape.

Mix all the fruits in a bowl.

Pour the cold custard over the fruits.

Mix finely and serve.

April 10th, 2009 Author: Vaibhavi

Green Chilly Ke Papad


Black gram flour 500 gm
Papad khar 15 gm
Green chilly 100 gm
Asafoetida 3 tsp
White pepper 1 tsp


How to make Green Chilly Ke Papad:

Roast pepper for a min.

Boil water and pour on green chilly.

Allow to cool and make fine paste with pepper.

In a big vessel take all ingredients and knead a stuff dough with water.

Cover the dough and keep aside for 6-8 hrs.

After 6-8 hrs smooth en the dough by taking small piece in hand.

Knead it by stretching again and again.

Divide the dough into even sized balls and roll out into very thin discs.

Spread the discs on a clean sheet and allow to dry in sun forĀ  two 2-3 days.

Store them in airtight container for further use.

April 6th, 2009 Author: Vaibhavi

Padval Ki Sabji


Padval 250 gm
Chana dal 2 tbsp
Onion 2
Malvani masala 1 tsp
Turmeric powder 1/4 tsp
Mustard seeds 1/2 tsp
Kadipatta leaves 4-5
Shreded Coconut 1/2 cup
Sugar 1/2 tsp
Oil 1 tbsp


How to make Padval Ki Sabji:

Soak chanadal in water for 30 min.

Chop onion finely.

Remove skin of padval and make small pieces.

Wash padval and remove water.

In a pan heat oil and add mustard seeds and kadipatta.

When seeds starting to splutter add soaked chanadal.

Fry chanadal in oil for 2-3 min.

Now add chopped onion and fry in dal for a min.

Add chopped padval with malvani masala, turmeric powder.

Mix finely and cover the pan.

Allow to cook sabji on low flame for 4-5 min.

Lastly add salt,sugar and coconut.

Cover again and cook for 2 min.

Padval ki sabji is ready.

March 29th, 2009 Author: Vaibhavi

Biryani Masala


Lavang 10
Jaiphal 1
Elaichi 8
Dalchin 2″
Saunf 1 tsp
Shahi jeera 1 tbsp
Javitri 5
Chakriphul 1
Tejpatta 2


How to make Biryani Masala :

Dry roast all ingredients separately.

Crush bay leaves by hand and keep aside.

In a mixer grind other ingredients and make fine powder.

Add crushed bay leaves in above powder and mix well.

Biryani masala is ready.

Keep in a airtight bottle for further use.

March 24th, 2009 Author: Vaibhavi

Chicken Sandwich


Bread slices 8-10
Mayonnaise 3 tbsp
Grated Cheese 2 tbsp
Boneless chicken 2 cups
Carrot 1
Onion 1
Cucumber 1
Tomato sauce 1 tbsp
Chilli sauce 1 tsp
Pepper powder 1 tsp


How to make Chicken Sandwich:

Boil the chicken and make pieces.

Add mayonnaise,cheese,tomato sauce,chilly sauce, pepper powder and salt.

Grate carrot,onion and cucumber.

Add in above mixture.

Mix finely.

Cut the edges of the bread.

Spread the mixture evenly on the one side of the bread.

Place another bread slice on it.

Press slightly.

Cut the sandwich in triangle shape.

Chicken sandwich is ready.

March 19th, 2009 Author: Vaibhavi

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