Onion Pakora Recipe

  • Basin (Chana Flour) - 250gms
  • Onions - 2(Large)
  • Red Chili Powder - 1Tsp
  • Salt to taste
  • Green chili - 5
  • Ginger-Garlic Paste - 1Tbsp
  • Oil for deep fry
Direction of Onion Pakora Recipe:-
  • Finely Slice Onion
  • Smash onions slightly so that you some water out from onions. (we are not  using water)
  • Add Chana Flour , Red chili powder, Salt, Ginger-garlic paste, and Add Chop Green chilies.
  • Mix all the ingridents consistence should very very thick.
  • Heat oil as need for deep fry.
  • Then slowly add little little amount of the mixture in oil and fry till they are golden brown.
  • Serve hot with tomato sauce.

    Pathar Ka Gosht Recipe

    Ingredients :-
    • 1 tsp fresh ginger, crushed
    • 1 tsp fresh garliic, crushed
    • 6-8 fresh green chilies, crushed to a taste
    • 1 tsp Patthar ka phool, ground
    • 1 tsp black peppercorns, ground
    • salt to taste
    • 1 tsp garam masala power
    • 2 tsp refined oil  
    • 1 kg lamb boneless
    • 250 gms yogurt
    • 10 gms raw papaya
    • 2-3 onions, sliced into rings 
    • 2-3 lemon wedges
    • 1 bunch fresh mint leaves

     Directions For Pattar Ka Gosht Recipe:-

    Take ginger, garlic, chilly, patthar ka phool, black peppercorn, refined oil, salt, garam masala powder, yogurt and raw papaya in a bowl.
    Put lamb pieces in the above seasoning and keep a side for an hour.
    Heat a stone preferably granite on chacoal.
    Place the marinated lamb over the heated stone .
    Cook on both the sides. Serve hot, with the onion rings and lemon wedges.

    Vegetable Burger Recipe


    • Vegetable Steaks - 4 (or) any other vegetable cutlet of your choice
    •  Tomato ketchup- 2 tsp 
    •  Sliced buns- 4 
    •  Onion-1 (cut into thin round slices) 
    • Tomato- 1 (cut into thin round slices) 
    •  Carrot- 1 (cut into thin round slices) 
    •  Cabbage leaves- 4 
    •  Turmeric powder- 1/4 spoon
    • Salt 
    • Butter- 2 tsp 
    • Dalda- 2 tsp

    Directions of  Vegetable Burger Recipe:-

    1. Boil water in a pan add turmeric & salt to it. Turn off the heat. Put the cabbage leaves & carrots in that hot water and leave it for 10 minutes. Then take the vegetables from the water and drain on paper towels.
    2. Heat dalda in a pan and toast the buns. Then apply butter & little ketchup to the inner sides of the buns. Keep 1 cabbage leaf, 1 tomato slice, 1 steak (or) cutlet, 1 onion slice, 1 carrot slice in between two slices of a bun. Prepare all the buns in the same manner.

    Beerakaya Pappu ( Ridge gourd Dal) Recipe

    • Toori Dal - 1cup
    • 1 Ridge groud - peeled and cubed
    • water - 6cups 
    • Salt
    Seasoning or Thadka:-
    • Oil - 1tbsp
    • Cumin seeds - 1/2tsp
    • jeera seeds - 1/2 tsp
    • red chili flakes - 4
    • Coriander - leafs
    Directions Of  Beerakaya Pappu ( Ridge gourd Dal) Recipe:-
    1. In pressure Cooker add Toori dal clean with water.
    2. Add 5-6cups of water now add peeled and cubed beerakaya.
    3. add salt close lid
    4. Keep on medium heat for 3 whistles.
    5. when it is done take a small heat oil in pan add above seasoning.
    6. Add seasonong to beerakaya pappu .
    7. Now serve with rice and roti

    EGG PUFF Recipe

    Ingredients :-
    • Eggs - 3
    • Pastry puff sheet - 1
    • pepper 
    • salt

    Directions Of Egg Puff Recipe :-
    1.  Thaw the pastry sheet by leaving it out in room temperature for about an hour or so.You can defrost it, using a microwave. But should be careful not to cook it.
    2. Boil the eggs and cut them into halves. Sprinkle Pepper powder and salt.
    3. Spread the sheet and then roll it a bit, so the thickness is half of what it was originally.
    4. Cut the pastry sheets into square and place half egg piece in middle and now on diagonal/opposite corners wet with water and join the corners seal.
    5. Repeat the procedure for the remaining eggs.
    6. Place these on a baking tray covered with aluminum foil keep in the oven at 375 deg C for about 45 mins or till they turn golden brown. 

    Egg Bajji or Pakora Recipe

    • boild eggs - 3(sliced)
    • Besan(Split peas flour/All purpose flour)-2cups
    • Red chili powder - 1tsp
    • Salt To Taste
    • Ginger-garlic Paste - 1tbsp
    • water as needed
    • baking powder _1tsp
    • pepper powder 
    • Oil for deep frying

    Directions of  Egg Bajji or pakora Recipe :-

    1. Take a Bowl add Besan(Split peas flour/All purpose flour) ,add red chili powder,salt , baking powder, ginger+garlic paste mix well by slowing adding water the consistency of batter should be not so thick neither thin .
    2. Now take eggs slice them with egg slicer or knif.
    3. place egg slices very slowly in plate and sprikle pepper powder and salt.
    4.  Take oil for deep frying in wok heat the oil, keep heat in medium, now dip each slice in the batter and Leave slowly and fry in hot oil.
    5. Fry till the bajji turn into golden brown colour.Drain the excess of oil. Serve hot with ketchup or any chutney.

    Chicken Tikka Recipe

    • Boneless Chicken - 300grams
    • Curd/yogurt - 1cup
    • Red chili powder - 1tbsp
    • Salt to taste
    • turmeric powder - pinch
    • Garma Masala - 1tsp
    • Coriander Powder - 1tsp
    • FenuGreek powder - 1tsp
    • Onion - 1
    • Capsicum/Pepper -1
    • Tomato - 1
    • Skewers bamboo - 5
    • Oil - as needed
    Directions Of Chicken Tikka Recipe:-
    1.  Clean chicken and drain water. Chicken must not contain any moist(water).
    2. Take a Mixing bowl add red chili pdr, turmeric pdr, Coriander pdr,fenugreek pdr,salt.
    3. Add Yogurt or Curd must not contain water.( take a maslin cloth extract water from yogurt.) 
    4. Mix all the ingredients and add chicken.
    5. Cut onion, pepper, Tomato into cubes add to that marination.
    6. Marinate chicken for 2 Hours in freezer.
    7. Now take Skewers sticks arrange chicken and vegetables on Skewers.
    8. And take a banking tray arrange the Chicken tikka on the tray. burn oil on the Tikka
    9. Keep them in the oven on high Centigrade (500 C ) for 30mins.
    10. Turn to other side them after 15mins ,contiune.
    11. Chicken Tikka is Ready to serve.
    Tip :- Take Thigh meet for Tikka.

    Garlic Sauce Pasta Recipe

    • Pasta - 250 garms
    • Milk - 1cup
    • Butter - small cube
    • water - As needed
    • salt - pinch

    Directions Of Garlic Sauce Pasta Recipe:-
    1. Boil pasta in water adding pinch of salt.
    2. Heat a Sauce pan add milk when milk is boil , add butter cube keep medium heat and mix it slowly then add Knorr garlic sauce pack and mix it well without any lumps in sauce. if you feel sauce is hard then add some water.
    3. when pasta is cooked drain out water and mix in sauce.
    4. And serve it hot. 
    5. kids love to have breakfast like tasty pasta.
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      Strawberry Lassi Recipe

      Ingredients :
      • 1 lb fresh strawberry, trimmed and halved (3 1/2 cups)
      • 1/2 cup sugar
      • 1/4 teaspoon ground cardamom, rounded
      • 1 pinch salt
      • 2 cups plain yogurt (whole milk or low-fat)
      • 1 cup ice cubes

      Direction Of Strawberry Lassi Recipe :-
      • Puree strawberries with sugar, cardamom, and a pinch of salt in a blend until smooth.
      • Add yogurt and ice, then puree until smooth again.

      Mint Lassi Recipe

      • 5 tbsp finely chopped mint leaves
      • 2 cups plain yogurt
      • 1½ tsp rock salt (kala namak)
      • ½ tsp roasted, ground cumin seeds
      • ½ tsp salt, or taste
      • 1 cup of chilled water
      • 4-6 ice cubes

      Direction Of Mint Lassi Recipe:-
      • Put yogurt, mint, cumin seeds, rock salt in a blender. Blend for a few seconds.
      • Add chilled water and ice cubes. Blend till frothy. Serve sprinkled with a pinch of ground roasted cumin seeds(powder) and garnish with finely chopped mint

      Plain Sweet lassi Recipe

      Ingredients :-
      • 100 ml natural unsweetened yogurt
      • 1 ½ tsp sugar
      • 1 tsp rose water(optional)
      • 200 ml cold water
      • 4 mint leaves

      Direction Of Plain Sweet Lassi Recipe:-
      • Take a mixing bowl or jug, along with 100ml of unsweetened natural yogurt.
      • 1 1/2 teaspoons sugar, 1 teaspoon of rose water and 200ml of cold water. 
      • Use a hand blender to blend the mixture into a smooth paste.
      • Pour into glasses. 

      Pineapple Cake with Whipped cream Recipe

      • Maida/ all purpose flour - 3 cups
      • Eggs - 5
      • Sugar - 2 cups
      • Baking powder - 1 tsp
      • Baking soda - 1/4 tsp
      • Vanilla essence - 1 tsp
      • Evaporated milk - 1 can
      • Melted butter - 4 tbsp
      • Baking tray - 2
      • Non stick spray or baking sheet
      Sugar syrup:
      • Water - 1 cup
      • Sugar - 1/4 cup
      • Pineapple essence - 1 tsp
      • Rum - 1 1/2 tbsp
      Directions Of Pineapple with whipped Cream Recipe:-
      1. Preheat oven to 350ºF for 15 minutes
      2. Grease the trays with non-stick spray or baking sheet
      3. Take a deep bottomed plastic bowl and add the cake mix, eggs, melted butter and 3/4th of the evaporated milk
      4. Beat it nicely using hand mixer or electric mixer to make a smooth flawless paste
      5. Divide the batter into equal portions and pour it into the greased trays and spread it evenly with any bumps
      6. Bake it for 15 minutes
      7. After 15 minutes, it would have risen and will be golden brown on top
      8. Now check it by inserting a a tooth pick in the centre, it should come out clean. It means the cake is done. If not keep it for 5 more minutes
      9. Remove from oven and cool it for 15 minutes
      10. If the top layer of the cake has a bump, cut very few inches from the top most layer to make it flat
      11. Take a base on which you are going to decorate the cake and keep the first layer of cake on it
      12. Prepare whipped cream by beating heavy whipping cream and sugar in a deep bottomed bowl still it forms stiff peaks
      13. Make sugar syrup by mixing water, sugar, pineapple essence and rum
      14. Sprinkle it on top of the first layer and spread the pineapple chunks all over
      15. Spread the whipped cream on top with a knife
      16. Place the second layer on top of it and repeat the same procedure
      17. This time spread the whipped cream all over the cake, the sides and all. Cover the cake with cream and with the sharp end of the knife just comb it on the sides
      18. Take the remaining cream and put it in a piping bag or hand made cone and decorate the cake
      19. Use the rest of the pineapple chunks and cherries to decorate the cake
      20. Keep it refrigerated until cut
      21. It is pure heaven when it melts in your mouth

      Carrot Cake With Cheese Cream Recipe

      Ingredients :-
      • 2 cups sugar
      • 1 1/2 cups vegetable oil (or 3/4 cup oil and 3/4 cup applesauce)
      • 4 large eggs
      • 2 cups all purpose flour
      • 2 teaspoons baking powder
      • 2 teaspoons baking soda
      • 1 teaspoon salt
      • 1 teaspoon ground cinnamon
      • 3/4 teaspoon ground nutmeg
      • 3 cups finely grated peeled carrots (about 450 gr.)

      Frosting Ingredients:
      • 4 cups powdered sugar
      • 2 225 gr. packages cream cheese, room temperature
      • 1/2 cup (115 gr.) unsalted butter, room temperature
      • 4 teaspoons vanilla extract

      Direction Of Carrot Cake with Cheese Cream Recipe:-

      1. Preheat oven to 160 gesrees C. Lightly grease three 22 cm. diameter cake pans with 3 cm. sides. Line bottom of pans with waxed paper.
      2. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. 
      3. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots.
      4. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.
      5. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)

      For frosting:

      1. Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
      2. Place 1 cake layer on platter.
      3. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. 
      4. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) 
      5. Serve cake cold or at room temperature.

      Strawberry cake Recipe


      • 1 cup egg whites (about 7)
      • 5 egg yolks
      • 1-1/2 cups sugar, divided
      • 2 tablespoons water
      • 1/2 teaspoon each almond, lemon and vanilla extract
      • 1 cup all-purpose flour
      • 1/2 teaspoon cream of tartar  
      • Filling
      1. 1 package (3 ounces) strawberry gelatin
      2. 1 cup boiling water
      3. 1/2 cup ice water
      4. 1 pint fresh strawberries, sliced
      5. 1 carton (8 ounces) frozen whipped topping, thawed, divided
      6. Additional strawberries

        Directions Of Strawberry cake Recipe :-

        • Let egg whites stand for 30 minutes. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in water and extracts. Sift flour twice; gradually add to yolk mixture and mix well (batter will be very thick).
        • In a large bowl with clean beaters, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold into egg yolk mixture just until blended.
        • Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets; smooth the top. Bake at 325° for 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
        • In a large bowl, dissolve gelatin in boiling water. Add ice water and stir. Place bowl in ice water for about 5 minutes or until slightly thickened. Fold in strawberries and 1/2 cup whipped topping.
        • Run a knife around side and center tube of pan. Split horizontally into three layers; place bottom layer on a serving plate. Spread with half of the gelatin mixture. Repeat. Top with remaining cake layer. Frost top and sides with remaining whipped topping. Garnish with strawberries. Refrigerate leftovers. Yield: 12-16 servings.

        Black Forest Cake Recipe

        Black Forest Cake Recipe

        Cocktail Juice Recipe


        • Black grapes - 1/2 bunch
        • Pineapple - 4 slices
        • Apple - 1(peeled)
        • sugar - 2tbsps
        • chat masala - 1tsp
        • salt - pinch
        • Milk - 1/2 cup 
        • Ice cubes - 10
        Direction Of CockTail Juice Recipe:-
        1. Clean above fruits peel and cut apple into cubes.
        2. Take a mixer or grainder or juicer.
        3. Add all the above ingredients and blend for 2mins.
        4. Add milk add blend it once.
        5. Stain it with stainer and serve cool Cocktail juice.

        Beans Tomato and Potato Curry Recipe

        • Beans Chopped - 250grams
        • Tomatoes cubed- 2
        • Potatoes medium cubed - 1
        • Onion Chopped - 1
        • Ginger-garlic paste - 1tsp
        • Turmeric pdr - 1tsp
        • Red Chili pdr - 1tsp
        • Corainder pdr- 1tsp
        • Salt to Taste
        • Oil - 2tbsps
        • Water as needed
        • Corainder leafs - 1/4 bunch

        Directions Of Beans Tomato and potato Curry Recipe:-
        1. Heat a Wok add oil , when oil is hot add Onions and gigner-garlic paste stir it.
        2. When Onions are golden brown , add turmeric powder, add cube potatoes stir after 5mins add chopped bean , when beans and potatoes are halfway cooked.
        3. Add tomatoes cubes.
        4. Add salt , red chili powder, corainder powder stir it well and close lid.
        5. Let it cook for 15mins , then off the heat. garnish with Corainder leafs.
        6. Serve with Rice, Roti,Naan.
        Tip :- Cook it in Pressure Cooker.you can save time.

        Beans and Carrot Curry Recipe

        • Beans Chopped - 250grams
        • Carrots Chopped - 150garms
        • Onion Chopped - 1
        • Ginger-garlic paste - 1tsp
        • Turmeric pdr - 1tsp
        • Red Chili pdr - 1tsp
        • Corainder pdr- 1tsp
        • Salt to Taste
        • Oil - 2tbsps
        • Water as needed
        • Corainder leafs - 1/4 bunch

        Directions Of Beans and Carrot Curry Recipe:-
        1. Heat a Wok add oil , when oil is hot add Onions and gigner-garlic paste stir it.
        2. When Onions are golden brown , add turmeric powder, add chopped Beans stir after 5mins add  chopped Carrots.
        3. Add some water let it cook for 10mins medium heat.
        4. Add salt , red chili powder, corainder powder stir it well.
        5. Let it cook for 10mins , then off the heat. garnish with Corainder leafs.
        6. Serve with Rice, Roti,Naan.
        Tip :- Cook it in Pressure Cooker.you can save time.

        Nuvula Laddu /Sesame Jaggery Laddu Sankranith Festival Recipe

        Palli Laddu/Peanut jaggery Laddu Recipe Sankranthi Special

        Ariselu Traditional Sweet Recipe

        • 1 kg Rice
        • 3/4 kg Jaggery (grated)
        • 2 tsp of Sesame Seeds
        • Oil, to fry
        Direction Of Ariselu Traditional Sweet  Recipe:-
        • Wash rice thoroughly
        • Soak them overnight and remove water completely
        • Spread them on a cloth for a few minutes to make sure that the rice is dry
        • Make a fine powder of it in a blender
        • sieve if necessary and set aside
        • The flour should be slightly damp
        • Add one cup of water to the grated jaggery and heat it in a pan till it melts
        • Sieve to remove any unwanted stuff
        • Heat it on low flame till it becomes thick syrup
        • Add the rice flour to it slowly and stir well
        • Remove flame and make sure that no lumps are formed
        • When slightly cool make big lime size balls of it
        • Heat oil in a thick bottom pan
        • Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.
        • Fry each one in oil on low flame till deep brown and remove
        • To remove the oil completely, place it between two flat ladles and press.
        • Repeat the procedure till the dough is over
        • When cool store them in a container
        • These Ariselu last for more than two weeks

        Kalagura /Mixed vegetable Curry Recipe Sankranthi Special

        Mixed vegetable curry is specially cooked on Makar Sankranthi it is called KALAGURA


        • Egg palnt/Bringal -1
        • Onion - 1
        • Tomatoes -1
        • spinach/Palak - 1
        • Dill - 1
        • Potato - 1
        • Carrots - 1
        • Peas - 1cup
        • beans chopped - 1cup
        • Oil - 2tbsp
        • Ginger-garlic - 1tsp
        • Turmeric Powder - 1tsp
        • Red chili Powder - 1tsp
        • Salt to Taste
        Directions Of  Kalagura /Mixed vegetable Curry Recipe Sankranthi Special:-
        1. Cut All vegetables and clean them.
        2. Heat Oil add Chopped Oinion fry well and add ginger-garlic paste , Turmeric pdr.
        3. Now add potaotes , carrots , beans, peas when they are tender.Then add Brinjal, spinach, Dill , Tomatoes cook for 15mins.
        4. Add salt and red chili pdr. cook for more till oil extraced.
        5. Serve hot with Rice or Roti
        Suggestion :- You can select Favourite veges.

        Chocolate Cup Cake or Muffin Recipe


        2 eggs
        1 cup (220 g) sugar
        1 cup (110 g) all-purpose flour
        6 tablespoons unsweetened cocoa powder
        2 teaspoons baking powder
        1 teaspoon vanilla essence
        2/3 cup (160 ml) milk
        2/3 cup (150 g) butter
        4 oz (120 g) semisweet chocolate chips (optional)

        Direction Of Chocolate Cup Cake or Muffin Recipe:-

        1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
        2. Grease 6 extra large muffin tins or cups (paper muffin bake cups are recommended) or 12-15 medium cups.
        3. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
        4. Fold in the melted butter.
        5. Add chocolate chips; coat them with flour before mixing into the batter.
        6. Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, about 30 minutes for XL muffins, about 20 minutes for medium size muffins.
        The Chocolate Muffins may be served hot or at room temperature.

        Easy Chocolate Cake Recipe (Christmas Special)

        • 1 1/2 cup (170 g)  all-purpose flour
        • 3 tablespoons unsweetened cocoa powder (dutched/dark)
        • 2 teaspoons baking powder
        • 2 pinches salt (optional)
        • 1 cup (220 g) sugar
        • 2 teaspoons vanilla essence
        • 1/2 cup  milk or water
        • 1/2 cup vegetable oil or Unsalted Butter (flavorless)
        • 3eggs

        Ingredients for frosting

        1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter
        3 cups powdered sugar or confectioner's sugar
        1/2 cup unsweetened cocoa powder
        1 1/2 teaspoon vanilla extract
        4 to 5 tablespoons lukewarm milk

        Direction Of Easy Chocolate Cake Recipe (Christmas Special):-
        1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
        2. Grease a 9 inch (23 cm) cake tin.
        3. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
        4. Add milk/water, vegetable oil and eggs.
        5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour.
        6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
        7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).


        1. Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk.
        2. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
        3. This cake should have room temperature when served.