Make Cooking Fun and Easy

Simple Desi Thali (Mini Methi Masala Bajra Thepla, Sev Tameta nu shaak and Karela Rasa)  We all are living a busy lifestyle and often don't have time to make elaborate lunch.  Given the multiple commitments in a day try this lunch option which can be made in less than 30 mins. Try and enjoy.  Mini Methi Masala Bajra Thepla:  Ingredients and method:  1) In a big bowl add 1.5 cup of bajra flour, add salt to taste, 3 tablespoon each of chopped methi leaves and dhania leaves, add 1 teaspoon of dhania jeera powder, pinch of hing, pinch of haldi, 1/2 teaspoon of Kashmiri chili powder and slight water.   You can also add 1/2 teaspoon of garlic paste. (optional)  2) Prepare the dough and now make small mini rotla.  Roll the thepla either on your hand, take some water in between or put a butter paper and roll it on belan chakla. 3) Heat the tava pour 1 tablespoon of oil and put 4 to 5 mini thepla.  Cook on both sides and serve hot.   Se...

Anjeer Barfi (Dry Fig Dessert)  This barfi has goodness of Anjeer/Figs and homemade khoya. If you don't have khoya or mawa you can also add mix dry fruits powder.  The USP of this rich barfi is Anjeer is sweet so it typically requires less sugar compared to other sweets. For all those who don't love to eat Anjeer can eat in the barfi form. Anjeer is very nutritious, rich in fibre and many essential minerals such as magnesium, iron and can protect against hormonal imbalances and post-menopausal issues.  Ingredients:  7 Anjeer soaked in hot water for 30 mins 1 cup homemade unsweetened khoya (This is made from milk cooked on low flame I have shared the process in many of my previous recipes)    1/2 cup sugar (Please don't add jaggery)   1/2 teaspoon of ghee to grease the plate  Dry fruit powder and 1 teaspoon of charoli or chironji for garnish  Method: Boil 1.5 cup of water and put the Anjeer or figs in it and soak it for at least 30 mins...

Colourful Homemade Mawa/Khoya Modak  We all love colours as it adds positivity and happiness to our life. Here is colourful offering to Bappa with homemade Khoya or Mawa. The process to make mawa or khoya at home is bit time consuming approximately it takes around 1.5 to 2 hours and requires effort. But once you make the khoya base with sugar, elaichi powder and kesar you can easily add different flavour and colour to it.  This made at home is also cheaper and pure compared to market bought Modak which at many places have lot of preservatives and other ingredients added to khoya. Do give it a try as your hard work will make Bappa happy. Ingredients :  1 litre of milk this will make approximately 180 to 200 gms of khoya  2 tablespoon of ghee 5 tablespoon of sugar 1 teaspoon of elaichi powder 5 to 6 kesar strands  Food colour of your choice. I have used yellow, pink and green Recipe  In a thick bottom pan add milk. Let it boil on a low flame. Around 30 m...

Homemade Paneer with Methi and Capsicum in Tomato Sweetcorn Gravy  This is quick easy Paneer sabzi without cashew, cream and no onion no garlic version.  The gravy has a base of corn and tomatoes. You can add more veggies like carrots, baby corn or French beans or green beans. Homemade paneer is made by boiling full fat milk and adding curd. Then set it and cut into big cubes.  You can enjoy this curry with pulka, paratha, rice or Pulav.   Ingredients: 3 big size tomatoes 1 small cup sweet corn  1 big size Capsicum 1 tablespoon of kasuri methi  2 tablespoon of oil  Spices - 1 teaspoon each of garam masala or any paneer sabzi masala, kashmiri chilli powder, dhania jeera powder Pinch of haldi and hing  1/2 teaspoon of jeera Salt to taste 1 teaspoon of sugar (as tomatoes were very sour)  Chopped Coriander leaves Method: In a pan add 2 cups of water, salt, corn and slit the tomatoes Boil it for 10 mins, close the flame and cool it down ...

Jhatpat wala Corn Palak - Everything is boiled and cooked in Garlic flavour oil  Corn and Palak (Spinach) is most loved and we typically enjoyed Palak Paneer, Boiled corn, Palak Soup or Palak Dosa. But here is very easy and yummy sabzi which you can relish with roti, paratha, puri or even Pulav.  The vegetable is cooked in garlic flavour oil - wherein garlic was cooked in the oil and you end up getting nice aroma of garlic infused in the oil.  You can use the garlic cloves in dal or curries. Another best part of this recipe is you don't need any cream or ghee and no need to cook the veggies separately. In place of corn you can also add Paneer, green peas or even boiled chole.  Do try it and let me know if you loved it.  Ingredients: 1 bunch of Palak  1 cup of boiled sweet corn Salt to taste 1 big size green chilli  1 small piece of ginger  2 big size onions 2 big size tomatoes  Spices - 1 teaspoon of jeera, 1 teaspoon of Kashmiri chilli powde...

Tea time Snack - Dhokla made from Rava, Poha, Besan and Rice flour served with Adrak wali Chai  Dhokla - A very popular tea time snack which is now famous not just among Gujarati but people from other communities as well. While we all have enjoyed the Khaman dhokla, Vaati Dal dhokla and White Khatta dhokla here is something new.  Its is a mixture of grinded  Rava and Poha along with Besan and Rice flour and you get perfect melt in mouth Dhokla.  Whenever you are trying to make dhokla for the first time always make in small quantity because just like cake making dhokla involves making perfect batter, steaming it well and then cooling it down and pouring the tadka.  Once you do all these correctly you get perfect texture for the dhokla.  Ingredients:  1 small cup Rava  2 tablespoon of poha 1 small cup besan 2 tablespoon of rice flour or you can white dhokla flour as well if available  1 teaspoon of ginger green chilli paste 1/2 cup of...