Cuisines from my kitchen

Oatmeal Cookies

2026-07-18T05:21:42.871-07:00

Recipe 1. 2 teaspoon of unsweetened peanut butter 2. 2 small cups of rolled oats 3. 1 small cup of dark chocolate chopped 4. Vanilla essence 5. 2-3 teaspoons of ghee 6. 1/2 small cup of jaggery 7. Pinch of baking soda 8. Mix well and shape 9. If the mixture feels dry add drops of milk to stick it 10. Airfry for 12 mins at 170 degree 11. Let them cool properly and store for upto 15 days

Recipe Credit: https://www.youtube.com/shorts/fXNl1CWYXQQ?feature=share

Black Sesame Seed Ladoos

2026-04-03T23:49:00.000-07:00

looking for something to fight PCOD, hormonal imbalance, hair thinning and even early greying? Here I bring to you these magical nourishing ladoos that truly care for your body from within.

Black Sesame Seed Ladoos

Ingredients:
• Ghee – 1 tbsp
• Black sesame seeds – ½ cup
• Flax seeds – ¼ cup
• Walnuts – ½ cup
• Pumpkin seeds – ⅓ cup
• Dates – 10–12 (deseeded)

Method:
• Heat ghee in a heavy pan on low flame.
• Add black sesame seeds, flax seeds, walnuts and pumpkin seeds.
• Roast everything together for 3–4 minutes on low flame until aromatic (do not brown too much).
• Switch off the flame and let the mixture cool slightly.
• Add deseeded dates and grind everything into a coarse mixture (pulse, don’t over-grind).
• Take small portions and press tightly to shape into ladoos.
• Let them set for 10–15 minutes before storing.

Tips:
• If the mixture feels dry, add 1–2 extra soft dates or 1 tsp warm ghee.
• Store in an airtight container for up to 10 days at room temperature.
• Perfect as an iron-rich, omega-loaded snack.

Recipe copied from: https://www.instagram.com/p/DVgAnrMAUdO/

Gajar Halwa in the Oven

2026-03-01T07:31:00.000-08:00

smritis.special

Gajar Halwa in the Oven

Post credit: https://www.instagram.com/reel/DVSpdqOjUKt/?utm_source=ig_web_copy_link&igsh=NTc4MTIwNjQ2YQ==

1. Carrots - 1 kg
2. Milk- 250g (full cream)
3. Sugar - 100g
4. Khoya / Mawa - 150g
5. Ghee - 120g
6. Cardamom - 2-3 pods / 1 tsp pdr.
7. Nuts (Cashew, Almonds) - 50g

1. Peel Carrots, cut into chunks and put in an oven safe dish. Add Milk, cover with lid and Bake in the oven at 160°C for 40-45 minutes.
2. Mash it, and add Sugar, Khoya and mix. Bake again for 10-20 minutes till it thickens to desired consistency
3. Mix in cardamom and Fried slices nuts before enjoying.

HEALTHY BANANA WALNUT CAkE

2025-08-29T05:46:00.000-07:00

Ingrediants:

1+3/4 cup wheat flourlittle less than half cup jaggery
1/4 cup cocoa powder
3 over-riped/riped bananas
half cup walnuts choppd into pieces
1 teaspoon baking powder
half teaspoon baking soda
half cup milk
1/4 cup ghee
2-3 eggs
any essence-1 teaspoon

Tea Masala

2025-07-30T05:08:00.000-07:00

Cloves powder - 2 teaspoons

whole Cardomom - 1/4 cup

Dry ginger powder - 1 whole storebought packet

Dalchini - few sticks

roasted saunf - 1/4 cup

roast and grind them all to make tea masala :)

Pani Puri Pani

2025-05-17T07:15:00.000-07:00

Ingredients

4 People

1/2 cup Mint Leaves
1/2 cup Coriander leaves chopped
1-2 Green Chilli chopped (or to taste)
1/2 inch pcs of Ginger
1 1/2 medium sized Lemon
2 tsp or more Everest Pani Puri Masala
1/4 tsp Black Salt (kala namak / sanchal)
4 cups Water

Cooking Instructions

15 mins

1
Rinse Coriander and mint leaves properly in water.
2
Take a mixture Jar add Coriander and mint leaves, green chill, ginger and lemon juice.
3
Grind until the smooth paste if required add 1/4 cup of water.
4
Take a big bowl and add this mixture in a bowl now add remaining ingredients such as chaat masala, black Salt and water stir well
5
Pani puri ka tikka pani is really to serve.
6
You can keep it in the refrigerator for 1 hour for the best results.

Copied from: https://cookpad.com/in/recipes/13967766-pani-puri-ka-tikha-pani with little modification.

Pudina Chutney

2025-02-26T21:58:00.000-08:00

Half bunch pudina
Same amount of kothimbir as Pudina
Garlic cloves
3-4 green chilli,
1 inch ginger,
half spoon sugar
limbu And
black salt + regular salt…
Add some water and grind it..
To make it even consistency add 1-2 spoon Barik Kesari shev or dalava and grind it again.. Do not add too much shev or dalva…
Last la thoda chat masala optional

Kolhapuri Mutton

2019-09-21T03:16:00.002-07:00

Ingredients for 2 KG mutton:

Lots of coriander leaves - may be 3 cups
1/4 cup sesame seeds
1/8 cup cumin seeds
2 whole garlics
2 inch ginger
half a cup grated fresh coconut

1. Mix everything from above masala together and make a smooth paste.
2. mix 3 tsp of salt and 2 tsp of turmeric to washed mutton, mix it well.
.
3. Now cut 1 onion and take 1 cup oil in a large vessel or cooker, add mutton. Mutton will lose its water. cook without lid till all the water from mutton is gone

4. Now add less than half of above-grinded masala paste and cook it on simmer for 3-4 mins
5. Then add hot boiling water till all the mutton covers into the water.
6. Cook 2 vessels if mutton is fresh, else more vessles would be needed
7.

Gulachi Dashami

2019-09-08T23:19:00.000-07:00

https://www.youtube.com/watch?v=Vl198h3jPQo

Nachani Ladoo with Jaggery

2019-09-06T10:53:00.001-07:00

Nachani Ladoo with Jaggery

1 of the 2 halves of dry coconut: desiccated (Sukya khobaryachi ardhi vaati- grated)

1 cup peanuts

1 cup almonds (or any combination of dry fruits)

1/4 cup sesame seeds

5 cups ragi flour

Ghee as per need

around 3.5 to 4 cups of jaggery (little more than half the quantity of above total mixture)

Method:

Step1:

1. Roast peanuts well and remove the skin (optional).

2. Roast the sesame seeds in the same pan

3. Roast/fry the almonds in ghee

4. Take out the almonds and roast the grated dry coconut. Make sure the flame is low because the coconut burns easily.

5. Now add some more ghee and add ragi flour. Roast it well till the raw flavor is gone and aroma spreads out.

Step2: Grind everything except ragi flour together to form a coarse powders. Nuts will lose oil while grinding.

Step 3: Take in batches, some of the above mixture + Ragi flour + Jaggery, such that jaggery is half of the rest of the mixture (Adjust the sweetness according to the sweetness of jaggery, I have used organic jaggery), and grind it together. (Mix with hand also), Then form the ladoos.

This recipe is derived from here - https://www.indianhealthyrecipes.com/ragi-ladoo/

Satuche ladu / Sattu ladu

2019-03-18T10:35:00.001-07:00

Ingredients: (I could make 18 ladus with below measurement)

Satu flour: 4 cups
Dry fruit powder: 1 cup
Powdered Sugar: 2.5 cup (half of satu floor+dry fruit powder)
Ghee: 1 cup (add more as per the need)

Preparation:

Take a heavy bottom pan
Heat the ghee in the pan. Add satu flour and dry fruit powder
Roast the mixture until it becomes golden brown and aroma starts coming.
Turn off the gas and add powdered sugar, mix very well.
Spread the mixture into another plate and keep it aside till it becomes warm.
Shape the ladu while the mixture is warm, add more ghee if the mixture is too dry to shape the ladus.

Note:

1. Have not tried yet but this is the recipe for jaggery mix ladu instead of sugar : https://www.vegrecipesofindia.com/sattu-ladoo-recipe/

2. Recipe to make satu flour :

https://cookingdelight.blogspot.com/2019/03/satu-flour-sattu-flour.html

Satu Flour/ Sattu Flour

2019-03-18T10:34:00.003-07:00

Ingredients:

1 kg wheat
1 kg futana daal (also called Pandharpuri Dale)

Preparation:

Wash wheat in water a few times and immediately take it out. (Do not soak)
Keep the washed wheat in the strainer for 2-3 hours.
Now roast well on the wheat on low to medium flame till it turn golden brown. It starts fluffing also.
Take it aside and let it cool down completely.
Then add the same amount of roasted chana daal (futana daal).
Grind it in the mill.

Whole wheat jaggery cake: No sugar, no maida!!

2019-03-04T07:12:00.000-08:00

Source: https://www.youtube.com/watch?v=fwCwfLLeCtQ

Whole wheat jaggery cake: No sugar, no maida!!

*** Note: Below recipe is eggless. To replace it with eggs, I will update the proportions later after I try it out.

Whole wheat flour, Jaggery cake

Ingredients:
- 2 cups wheat flour
- 1.5 cup jaggery
- 3/4 cup fresh curd OR 3 room temperature eggs
- 3/4 cup ghee or oil
- 1.5 tsp baking soda
- 0.5 tsp baking powder
- 1 tsp vanilla essence
- 1 cup of chopped dry fruits, nuts and tootie fruity. (eg. almonds, cashews, dates, blank and yellow raisins, dry figs etc)
- some fresh orange juice or small tetra pack of mixed fruit juice, or orange juice to soak dry fruits in.
- 0.5 tsp cinnamon powder (completely optional, skip- if you cannot take the strong flavor of cinnamon. I liked it, however)
- a pinch of salt

Preparation:
1. Soak chopped nuts and dry fruits in the juice for at least 2 hours. Keep some of the chopped almonds and dry fruits to add on top of the cake batter for garnishing.
2. Grease the cake pan with oil and flour. Keep it aside.
**3. pre-heat the oven for 180° C
4. Sieve 2 times all dry ingredients together => Wheat flour + baking soda + baking powder + cinnamon powder + salt.
(Sieving gives good results)
5. When everything else is ready, mix the wet ingredients. For that, take curd in a bowl, add vanilla essence. In a pan take jaggery and ghee and heat it together till jaggery melts. put the mixture in the curd. Then immediately add dry ingredients gradually, and mix with the cut-and-fold method.
6. Add a layer of remaining chopped nuts on top of batter.
7. Immediately put the baking tin in OTG. Bake it at 180° C for 35-40 mins. For me, it took 40-45 mins.
8. Check if the cake is baked by inserting a knife or a toothpick in the center. It should come out clean. If it's not, bake it for another 5 min.
9. Once a cake is completely baked, take it out from the oven and run a knief from the edges to separate it from the pan. Then let it cool down for 10 mins.
10. After that take out the cake in a plate gently and let it cool down for another 30 mins.
11. Cut and serve the delicious fruit cake to everyone around you!!!

Another version of plain wheat-jaggery cake that I tried:

1+1/4 cup wheat flour

1/4 cup cocoa powder

1 teaspoon (5g) baking powder

½ teaspoon (2.5g) baking soda

¼ teaspoon (2g) cinnamon

½ cup (110ml) Tup

¾ cup (150g) brown sugar

4 eggs

1 teaspoon (5g) vanilla extract

bake at 160 degree for 50 mins

Puran Poli

2018-10-17T10:09:00.002-07:00

For Puran:

Ingredients:
For 10 Polis:
1.5 cup daal
1.5 cup or little less jaggery (depending on the sweetness)
cardamom powder- 1/4 tsp
nutmeg powder - 1/4 tsp

1. Soak daal for 2 hours or else pressure cook it for 3 vessels.
2. grind the daal in the mixer for the smooth texture. Put some daal aside for 'Katachi amati'
3. then Put the remaining in the stove and add jaggery and keep cooking till mixture thickens for stuffing consistency.
4. Add some cardamom powder and sunth powder and a pinch of salt

For Katachi Amati:

Dry ingredients:

- Cumin seeds (Jire)

- Dry coconut powder

- Sesame seeds (Til)

- Poppy seeds (Khaskhas)

- Coriander seeds (Dhane)

Additional masala:

Garlic
Coriander
Curry leaves
Chili powder
Turmeric

First, grind the dry masalas, then add other fresh masalas and prepare katachi amati with all above

Imp Note: Cook the daal soft and mushy in pressure cooker 'ALWAYS'

French fries

2018-08-06T08:17:00.002-07:00

Ingredients:
4 large size potatoes
Oil to fry
salt to taste

Preparation:
1. Peel off the potatoes.
2. Cut them from sides to form a cube shape roughly. Then cut the pieces lengthwise for french fries.
3. Wash them in cold water for 3-4 times, each time replacing with fresh water. Then soak in cold water for 10 mins. This is to wash off the maximum starch from potatoes.
4. In another pot, boil the water and put the potatoes in boiling water and cook them till 70% done
5. Take out the potatoes from water into a strainer and let the water drain completely. Refrigerate it for some time (1-2 hrs)
6. Now heat the oil and fry them in batches till golden brown.
7. Serve hot with tomato ketchup. :)

Ravyacha Sheera / Suji Halawa

2017-03-09T01:55:00.001-08:00

Ingredients:

Rava/suji : 1 cup
Sugar : 3/4 cup
Clarified butter (Ghee) : 4 Tsp
Water : 2 cups
Cashew nuts : few cut into small pieces (optional)
saffron strands : 5-7
Raisins: 10-12 (optional)
Banana : half (cut into pieces) optional

Preparation:

1. Boil water in a separate vessel.
2. In a heavy bottom pan, heat clarified butter.
3. Add cashew nuts, raisins, banana etc of your choice and fry them till they change color.
4. Then add rava and roast till it turn golden brown and a nice aroma comes out, keep stirring continuously or it burns quickly from the bottom
5. Now add boiled water slowly while stirring to avoid lumps.
6. Once all the water is absorbed by Rava, keep a lid and let it cook for a minute on low flame.
7. Now remove the lid and add sugar. Stir it till all the sugar is mixed well and dissolved properly into rava. Also add saffron strands if you like.
8. Now again keep it covered with lid on low flame for a minute and serve hot.

Dudh Amati (Milk Curry)

2016-08-06T08:15:00.002-07:00

Khaskhas

Jire

Jayphal

veldode

masale veldode

til

lasun

walalel khobre 2-3 tukde

mire 4-5

shaha jire

dalchini

ya saglyancha barik masala karne

1 kanda, 1 batata

telat kanda batata bajun ghene ani tyat masala takne tyanantar tikhat takne natar dhudh 1/2 ltr takne.( DO NOT ADD SALT)

Kanji, Baby food recipes

2015-12-27T23:40:00.000-08:00

Ingredients:

nachani 0.5 kg

jwari 200gm

bajari 200gm

chole 200gm

barley 200gm

boiled rice 200gm

green mug 200gm

kale udid 200gm

futane 200gm

kaju 100gm

badam 100gm

kulith NA

peanuts NA

veldode 20

jayafal 1

Preparation:

Dry roast all ingredients separately till the nice aroma comes out. Let them cool down separately. Then mix them together and grind from flour mill.

Note:

for dry fruits, chop them in small pieces before you grind them to get fine powder.

Aaloo Paratha

2013-10-22T01:35:00.001-07:00

Ingredients:
For Stuffing :

Medium size Potato : 4-5
Onion : 1 finely chopped.
Green Chili : 3-4
Ginger-Garlic paste : 1 tsp
Turmeric Powder : 1/4 tsp
Mustared Seeds : 1/4 tsp
Salt : to taste
Oil : 2-3 tsp

For cover dough:

Wheat flour : 2 cups
Chili Powder : 2 tsp
Sesame seeds (til) : 1/2 tsp
cumin seeds : 1/4 tsp
Ajwain (Carom Seeds) : 1/4 tsp
Turmeric powder : 1/4 tsp
Salt : to taste
Water : to knead dough

Aaloo Paratha

Preparation:

To prepare the stuffing :

Boil potatoes in pressure cooker upto 3-4 whistles.
Peel the potato cover and cut them into small pieces.
Heat the oil in a pan. Add mustard seeds.
Add chopped green chilies.
Then add ginger-garlic paste.
When mustard seed splutter, add finely shopped onion. Saute it till becomes golden brown. Then add turmeric powder.
Now add cut potatoes and saute for a while. Try to mash them with spatula so that they make a soft mixture and wont break while rolling parathas.
Cover the pan with lid and let it cook on a low flame for another 5 minutes.
Switch off the flame.

To Prepare dough :

Take all ingredients from above (For cover dough), dry mix them and knead the dough. Make sure dough is not too soft otherwise it will be difficult to roll parathas.
Let the dough sit for half an hour to one hour preferably in a refrigerator.

Making parathas :

Make small round balls of dough (like we take for chapati), press them with palm and make a small round.
Fill in the stuffing and bring all sides together and seal it properly.
Now roll the paratha with rolling pin with the help of little flour.
Cook the paratha on a hot tawa (griddle) using oil or ghee.
Serve hot with curd, pudina chutney etc.

Pudina (mint leaves) Chutney

2013-10-21T22:22:00.003-07:00

Ingredients:

Pudina (mint leaves) 1 bunch
7-8 garlic cloves
ginger
2 green chilies
salt
2 tsp fresh lemon juice

Pudina / Mint leaves Chutney

Preparation:

Remove Pudina stems, take only leaves and wash them thoroughly.
Put all ingredients in the mixer and grind it together to make a smooth paste.
Adjust the salt.

Note:

1. You can use this chutney to prepare sandwiches, bhel, pani puri or serve it along with samosa. vada-pav, dosa etc.

2. You can also serve it with indian side dishes like tikkas or kababs

Masala Taak /Masala Butter Milk/ Masala Chaas

2013-10-21T01:26:00.001-07:00

For 2 Glass.
Ingredients:

Curd or plain Yogurt : 1 cup
Water : 3 cups
Green chili: 1/2
Ginger garlic paste : 1/2 tsp
Black pepper powder : 1/4 tsp
Cumin powder / Chat masala : 1/4 tsp
Coriander finely chopped : 2 tsp
Pudina leaves (optional) :4/5
Sugar :1 tsp
Salt : to taste

Preparation:

Add all above ingredients except Pudina and Coriander into a blender and blend it together for 2-3 minutes.
Adjust the salt and other ingredients as per your test.
Let it become chilled in the refrigerator for half an hour or add chilled water while blending it to avoid wait time.
Serve in glasses with fresh mint leaves and some finely chopped coriander sprinkled on it.

Upma

2013-10-06T08:58:00.005-07:00

Ingredients:

One cup Semolina
One big Onion
3-4 green chilies finely chopped
Udad daal
2 tsp of peanuts
Half tomato finely chopped
Ginger (optional)
half tsp mustered seeds
Pinch of asafoetida
5-6 Curry leaves
1 tsp Ghee
3-4 tsp oil
salt to taste
2 cups water

Upma

Preparation:

Heat 1 tsp ghee in a pan and saute semolina in it for 5 minutes in slow flame. Take it out in a bowl.
Now clean the pan and add 3-4 tsp of oil in it. Heat the oil and shallow fry peanuts in it till they become golden brown.
Take out the peanuts in another bowl. Now add mustered seeds, let them crackle. Then add green chilies, curry leaves, asafoetida, ginger.
Then add finely chopped onion and saute it till becomes transparent and slightly brown, add 1 tsp of sugar if want.
Then add 2 cups of water and bring it to boil. At this point add salt.
Now add the semolina slowly. Keep stirring continuously while adding semolina so that the mixture wont form any lumps.
Stir continuously till the mixture become thick. Then cover the pan for 3-4 minutes. Garnish the upma with coriander and server hot with or without coconut chutney.

Note:

You can add turmeric if you want your upma of yellow color.

Fish Fry

2013-09-22T08:42:00.000-07:00

Ingredients:

Surmai (King fish) cut - medium pieces
2 tsp ginger garlic paste
2 tsp rice flour
3 tsp semolina
1 tsp red chili powder
salt to taste

Fish Fry

Preparation:

1. Marinate fish fillets with ginger garlic paste, turmeric, salt, chili powder. Keep it in refrigerator for half an hour at least. Do not marinate for longer time.

2. take rice flour, semolina, red chili powder and salt in another plate and mix it together.

3. take the marinated fish fillets one by one and coat it with the dry ingredients mixed in step 2.

4.heat the non stick griddle and put 1 tsp of oil. then keep the coated fish fillets on pan and pour little oil around it.

5. cook the fish from low to medium flame till semolina shows golden brown color from one side.

6. then flip it carefully and cook the other side. Apply little oil on the other side as well.

7. remove and server hot.

(fish fry and be served as starter or a side dish)

Fish Curry

2013-09-21T18:24:00.000-07:00

Ingredients:

Surmai cut - medium pieces
2 tsp ginger garlic paste
4 tsp dry coconut
2 tsp fresh coconut
1 cup coconut milk according to taste
1/2 cup coriander
1 small tomato
1 big onion
1 tsp garam masala
2 tsp chilli powder
1/2 turmeric
1-2 green chili

Fish Curry

Preparation:

Marinate the fish with ginger garlic paste+turmeric+salt+chili powder. Keep it in refrigerator for half an hour at least. Do not marinate for longer time.
Grind to smooth paste dry coconut, fresh coconut, onion, garam masala, chili powder,coriander,tomato, turmeric powder and green chili.
Heat oil in deep pan and put the masala from step 2. Let the masala cook for 5 minutes. Put little amount of water in between if required so that masala won't burn or stick to the bottom of pan.
Now add enough amount of water to make it a gravy. Add salt to taste.
Let it boil for 4-5 minutes.
Add marinated fish to the gravy,cook for not more than 10 minutes. (As fish fillets are tender, they tend to break if cooked for longer time.)
Adjust the salt and turn off the flame.
Fish curry tastes delicious with white rice or chapatis.

Coconut Burfi

2013-05-27T04:04:00.003-07:00

Ingredients:

1 cup fresh grated Coconut.
1 cup Sugar
1/4 Tsp Cardamom powder
Fresh mango pulp (completely optional)
Saffron (optional)

Coconut Burfi

Preparation:

Grease a plate with ghee and keep it aside.
Take a think bottom pan and pour 2 Tsp of ghee. Once ghee is hot add coconut and saute it for 2 mins.
Then add Sugar. Again saute the mixture on medium flame till the mixture starts to leave the bottom of pan and forms a single dumpling. (at this point you can add fresh mango pulp and stir for a minute to make it thick. The coconut and mango combination tastes divine together. You can also add few saffron strands.)
Now pour the mixture onto the greased plate(no 1) and spread the mixture to thick layer with spatula.(apply some ghee to spatula as well to avoid sticking)
After 5 minutes when the mixture is still hot/warm, cut the spread into pieces like in above picture.
Sprinkle finely chopped almonds/cashews for decoration if desired.
Let it cool down completely then store in airtight container.