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2 cups all purpose flour

1 cup ghee

1 cup powdered sugar

2 tbsp rawa

1 tsp vanilla essence

¾ tsp baking powder

¼ tsp cardamom powder


  • Add the baking powder, cardamom and rawa to the flour and mix well. Keep aside.
  • Take a bowl and beat sugar and ghee well until smooth and creamy.
  • Add flour little at a time and and knead well.  Close it and keep it for an hour.
  • Pre-heat oven to 160°C.
  • Shape them into round balls and slightly flatten it, place them slightly apart from each other in a baking tray. Bake it for 15-20minutes.
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Palak Dal

Palak Dal

Palak Dal

1 cup tuvar Dal

2 bunches Palak

1 onion chopped

3 cloves garlic chopped

1” ginger chopped

1 green chilli slit into half

1 tomato chopped

2 tbsp coriander leaves

¼ tsp turmeric powder

½ tsp jeera

½ tsp red chilli powder

Pinch of asfoetida

Oil/ghee for seasoning


Wash well the palak leaves and chop them fine.

Soak the dal in water for 10 – 15 minutes.

Pressure cook dal along with chopped palak, onion, green chilli, ginger, garlic and tomato.

Heat 2tbsp oil/ghee for seasoning.  Add jeera, red chillies, asfoetida. Once crackled add it to the dal along with chilli powder and coriander leaves.  Simmer for two minutes.

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Fish Biryani

Fish Biryani

Fish Biryani

½ kg. fish fillet (surmai, hamour)

3 cups Basmati rice

4 onions sliced

2 green chillies

1 tbsp ginger garlic paste

½  cup yoghurt

1 tsp coriander powder

½ tsp cumin powder

½ tsp turmeric powder

1 tsp red chilli powder

½ tsp spice powder or garam masala

Coriander and mint leaves

2 tbsp white vinegar

¼  cup milk

Few drops of Yellow colour

Juice of 1 lemon




Apply vinegar to fish fillet and leave it for 10 minutes.

Add turmeric and salt to the fish and leave it for 15 minutes. Then shallow fry fish to lightly golden brown and keep it aside.

Cook basmati rice with salt, cloves and cinnamon and keep aside.

Heat 2 tbsps ghee or oil in a pot.  Fry onions to golden brown.  Remove half of the onions and keep aside.

Add ginger garlic paste to the remaining onions and fry.  Add all the powders, green chilli, yoghurt, lemon juice, salt and stir fry. Add the fried fish, coriander & mint leaves.

Add yellow colour to the milk and mix it lightly into the rice. Layer the rice over the fish, put 2tsp ghee over the rice and close the lid. Let it cook on very low fire for 5 minutes and then put off the fire.

Lastly add the fried onions over it.

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Beetroot Raita

Beetroot Raita

1 medium Beetroot grated

2 cups curds

½ tsp Chaat masala

¼ tsp pepper powder

Few mint leaves chopped finely

Salt to taste


Beat curds well in a bowl.   Add all the above ingredients and mix well. Grate the raw beetroot finely and mix it along with the curds.

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Tomato Chicken

Tomato Chicken


1kg Chicken

Grind the following coarsely

5 big garlic flakes

1” ginger

3 tomatoes (blanched in hot water and skinned)

1 big onion

2 sprigs mint leaves

Half bunch coriander leaves

Dry Roast & powder the following

1 tsp jeera

1tbsp coriander seeds

8 kashmiri chillies

1tsp badisep/fennel seeds

1 cardamom

½” cinnamon

3 cloves

Roast the above ingredients and powder it along with ½ tsp turmeric.

2 large onions chopped fine

2 green chillies

2tsp lime juice

2 Bay leaves

1 potato (optional)

2tbsp ghee



Heat ghee in a vessel.  Add finely chopped onions, fry it on slow fire until golden brown.  Add masala paste and roasted powder.  Fry it until oil leaves the pan.  Add green chillies and bay leaves, Saute.  Now add chicken pieces and fry it along with the masala for few more minutes.  Add salt, half cup water and close the lid.  Allow it to cook on low fire for 10-15minutes. Add potato cubes and cook until done.  Add lime juice and garnish with coriander leaves.

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Semolina & Mango Pudding

  • Mango Semolina Pudding


  • 1 tin (397gm) nestle sweetened condensed milk
  • ½ cup(80gm) fine semolina
  • 2½ cups water
  • 2 eggs
  • 3 tablespoons raisins
  • ½ cup flaked almonds
  • 1 tablespoon rose water
  • 1 tablespoon blossom water
  •  500 ml thick mango juice
  • ¼ cup sugar
  • 3 tablespoons corn flour


  • In a medium vessel, place water and condensed milk. Stir occasionally to boil.
  • In a separate bowl, beat semolina and eggs together. Add this mixture to the simmering milk slowly, stirring vigorously for 3 minutes or until the mixture thickens.
  • Remove the saucepan from the heat. Add raisins, almonds and rose water.  (keep handful of almond flakes aside)
  • Pour it in a bowl and set aside until it cools.
  • In another small vessel combine mango juice, sugar and corn flour. Stir well.
  • Bring it to boil with constant stirring until the mixture boils and thickens.
  • Pour it over the cooled cream mixture.
  • Spread the remaining almond flakes on the pudding.  Allow it to cool.
  • Place it in the fridge until the serving time.

Meat Puff

Meat Puff


¼ kg beef or lamb minced meat

½ cup finely chopped carrot

½ cup frozen green peas

1 tsp ginger garlic paste

2 tsp tomato paste

1 tsp red chilli powder or black pepper powder

2 finely chopped onion

2 tsp oil

1 packet readily available puff pastry sheets


Heat oil in a vessel.  Add finely chopped onion and fry for some time.  Then add ginger garlic paste and sauté.  Add tomato paste and fry for some time.  Add red chili powder and mix.  Add carrot and peas.  Add to it the mince.  Mix it well and allow it to cook on slow fire for half an hour.  Once the meat is cooked put off the fire and take out the lid.  Let it cool.

Pre-heat oven to 180°C.  Now take the pastry sheets one by one.  Place the stuffing in the centre.  Apply water lightly on the sides and bring the two ends together and seal it.  Do the same with all the sheets.  Place them in a baking tray and bake them for about 40 minutes or until the top of it becomes slightly brown.

Note: You can brush the top of the puffs with a beaten egg to give it a shiny look before placing it in the oven.

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