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Home-Made Rasmalai:-
Home-made Rasmalai
Rasmalai by recipe specials
Rasmalai or Rossomalai is a dessert originating from the Indian subcontinent. The name rasmalai comes from two words in Hindi: ras, means "juice", and malai, means "cream". It has been described as "a rich cheesecake without a crust." The Rasmalai is one of the popular Bengali sweet made with rasgullas and soaked in thickened & sweetened milk.
This sweet dish is served chilled and garnished with dried fruits and powdered cardamom seeds. It can also be decorated with gold or silver leaf.
Here I have used my home-made Paneer or Chena for rasmalai. While making the rasgullas for the rasmalai I have made them flat like patties so that it will absorb the sweetened milk nicely.

Ingredients for rasgullas:
1 cup paneer
½ cup sugar
2 cup water
½ tsp Cardamom powder 
Ingredients for Rabri:
1 litre milk
4 to 5 Saffron pieces (kesar)
½ cup sugar
Pistachio (pista)
For Rasgullas:
1. Put paneer in a bowl and mash with hands to make it smooth. The paneer is ready to make rasmalai.
2. Now take small portion of paneer and give it a round flat shape with your palm “make sure you don’t over press the paneer” and do this process for whole paneer, "make the boll with light hand so that the rasgulla will become soft, it will absorb the syrup and also its shape will increase into double shape from before".
3. Now take one pan add 1 cup of sugar and 2 cups of water and let it cook. When the sugar will dissolve in the water low the flame of the pan, do not off the flame of the syrup.
4.Then place the paneer bolls in the syrup do not add all the bolls at one time there is the chance of breaking the rasgulla, so be care full add the bolls one by one slowly.
5. After adding all the bolls cover the pan with lid and let it cook for 10 minutes do not open the lid before 10 minutes.
6. After 10 minute take the and off the flame and let it cool at room temperature.
For milk mixture (rabri):
1. Now take another pan add milk and put it on the stove, when milk starts to cook keep stirring the milk, then add saffron (kesar), pistachios, when milk starts to become thick add sugar and keep stirring and cook the milk till reduces into half quantity.
2. Take out rasgullas from the sugar syrup, press it lightly with your hand to strain the sugar syrup and put rusgullas into the milk mixture (rabri).
3. Your Rasmalai is ready now keep it in a fridge and serve it by garnishing with saffron, pistachios and serve it cool.
For more sweets recipes checkout Kalakand, Gulabjamun, Rasgulla, Mysore pak, til laddu.

Peanut Chikki Recipe(Groundnut Chikki, Peanut Brittle)
peanut chikki

1 cup peanuts
¾ cup Jagger finely chopped
1 tbsp ghee + for greasing

1. First roast peanut in a pan on medium flame for 5 minutes and keep stirring to prevent burning.

2. After roasting the peanuts remove its skin and break them in half. Then take one big plate and grease it with ghee and keep aside.

3. Now take one pan add ghee heat it on low flame then add jaggery and stir continuously on low flame. When jaggery is dissolved stir and cook it for more 5 minutes on low flame.

4. Check consistency on jaggery by dropping in water if jaggery turns to solid and sits at the bottom it means jaggery is cooked if now cook for more time and check.

5. Then turn off the flame add roasted peanuts and mix well. And pour the mixture on greased plate and spread it with the back of a spoon its thickness should be 1/3 inch.

6. Now make cuts with a knife while the mixture is still warm. So that chikki will break easily after it cools.

7. When the mixture is cooled break it and store in a container and enjoy it whenever you want.

Choco Chip Cookies Recipe
Choco Chip Cookies
½ cup butter
½ cup granulated sugar
½ cup brown sugar
1 egg
1 tsp vanilla essence
1 ½ flour (all-purpose flour)
½ tsp baking soda
1 tsp hot milk
½ tsp salt
1 cup semi-sweet chocolate chips

1. First Preheat oven to 350 degrees F (175 degrees C), line the aluminium sheet on the baking 
2. tray to avoid sticking of the cookies to the tray.
3. Take one mixing bowl add butter, granulated sugar, and brown sugar and beat it till sugar is dissolved and become soft.
4. Then add egg and beat, then add vanilla essence.
5. Dissolve baking soda in hot milk and add in the batter with salt. Then add flour mix and at last add Choco chips & mix.
6. After preparing the batter take 1 tbsp of batter and place on the lined baking tray do this for the whole batter after that bake the cookies for about 10 minutes in the preheated oven or till they get nice light brown color.

Home-Made Ginger Garlic Paste:
Ginger Garlic Paste

250 gm ginger (aldrak)
250 gm garlic (lahsun)
2 tbsp rock salt
1. First you have to peel garlic. Then ginger wash it and then peel the ginger.
2. Then roughly chop the ginger and add garlic then wash them together and wash.
3. Then add in the blender then add salt and blend till it become soft & smooth paste.
4. Store this paste in a glass jar and refrigerate it. Use it as required. This paste will stay about 40 to 50 days in refrigerator.

Castella Cake | Honey Cake
Castella Cake, Honey Cake
Castella cake is a popular Japanese cake which is softer than other cake like chocolate cake or vanilla Cake. The speciality of this cake is that it is flat at the top and bottom, like mostly when we bake a cake it will crack on the top but Castella cake doesn’t crack at all it’s too soft and delicious. It’s always made in square shape traditionally; this cake is usually made in wooden frame.
But today i am going to tell you how we can make this cake in oven without any wooden frame.
90 gm egg whites, 70 gm egg yolks or (4 eggs)
75 gm castor sugar or regular sugar
30 gm honey
60 gm flour (all-purpose flour)
25 gm full-fat milk
1. First take two cake moulds one mould should be bigger than another mould. Cut 4 pieces of cardboard to fit 4 sides of the mould. Then cover that pieces of 4 cardboards with aluminium sheets, shiny side of aluminium sheet should be facing outside. Then place those cardboards on 4 sides of the big mould.
Castella Cake

Castella Cake
2. Now cut butter paper (parchment paper) for the bottom of the small mould line in the mould. Then Grease lightly with vegetable oil. In separate bowl sift the flour and keep aside.

3. after that Preheat oven to 180°C.

4. Separate egg whites and yolks place egg yolk in separate bowl. Take one big bowl “make sure it should be clean” whisk egg whites then add sugar and keep whisking till it become thick in consistency. (Don’t over whisk the egg whites).

5. Add the yolks to the egg white mixture (add one yolk whisk with low speed then add another yolk and whisk do this for all the yolks) whisk till egg whites and yolks are properly mixed, the add honey and whisk at low speed.

6. Now add half of the sifted flour in the eggs mixture and whisk till the batter becomes soft then add remaining flour and whisk there should be no lumps remaining in the batter.

7. Pour the milk around the sides of the batter and whisk till milk is mixed properly.

8. Then pour the batter in greased cake mould and tap the mould 3 to 4times till and the air bubbles are removed. Now place the mould in bigger pan in which we placed the cardboards before. 
Castella Cake

9. Bake the cake for 35 minutes or till it is turned light brown, after baking the cake remove from oven and separate the cake mould and let it cool for some time.
Castella Cake

Castella Cake
10. The Cake tastes best when it is cooled, serve it one the day when it is made if you want to store it, then you should wrap the cake and keep in fridge.

How to make Chicken Biryani | Chicken Biryani Recipe
Chicken Biryani
Chicken biryani is a rice-based dish made with spices, rice (usually basmati), and mixed with chicken. Biryani was believed to have been invented in the kitchen of Mughal Emperors. It is very popular in the Indian subcontinent and is a key element of the South Asian cuisine.
Ingredients for Chicken Biryani Recipe
1 kg chicken  
2 onions sliced
Oil for frying
For Rice:
1 kg basmati rice
1 inch cinnamon 1 piece
½ tsp shah zeera
3 to 4 cardamom
1 black cardamom
2 bay leaves
1 biryani star
1 tbsp Lemon juice
Salt to taste
2 ½ litre water
Chicken marinating:
1 ginger of 2 inch
10 to 12 garlic
10 to 12 green chillies
(Note: make paste of the above 3 ingredients)
1 tsp Shah zeera (black cumin seeds)
1 tsp zeera (cumin seeds)
4 to 5 cloves (laung)
2 inch stick of Cinnamon
6 to 7 Green cardamoms   
1 tsp Kasuri methi (dry fenugreek leaves)
½ tsp Black pepper
¼ tsp Nutmeg (jaiphal)
¼ tsp Mace
Salt to taste
1½ tsp Red chilli or to taste
½ tsp Turmeric powder
(Note: mix the above ingredients from shah zeera to turmeric powder and blend in a blender)
3 to 4 tsp lemon juice
1 cup thick curd or yogurt
2 to 3 tbsp oil (use oil in which we had fried onions)
Saffron or ½ tsp orange food colors
4 to 5 tbsp milk
1. First deep fry the onions slices till golden brown and keep aside.
2. Chicken marinating: wash chicken then add lemon juice and curd and mix with the hand then add ginger, garlic, green chilies paste and mix then add all spices powders and oil, some fried onions mix well keep it aside for 1 hour.
3. Biryani rice: take a big pan add water and cook the water till starts to boil then add all the spice and salt then add rice when rice start to cook then add lemon juice
(Make sure you half boil the rice don’t cook them completely because while you cook them with chicken rice will become too soft and mashie).
4. After half boiling the rice take rice in strainer and wash with cool water and keep side.
5. Take thick bottom pan add half of the marinated chicken and make the layer of marinated chicken then spread the layer of rice then chicken and the rice total 4 layer 2 of rice and 2 of chicken.
6. Now take small bowl add milk and food color and keep aside.
7. Then sprinkle some fried onions on the top of rice in the pan then add the milk mixture round from the top add some oil as desire.
8. And now cover the pan with the tight lid and cover the lid (with aluminium cover or a wet cloth) and put the pan on high flame for about 10 to 15 minutes after that put the iron pan below the pan and low the flame and cook for more half an hour.
9. Then serve the chicken biryani and enjoy it with your family.

Paneer Kofta Curry:
Paneer Kofta Curry
Ingredients For Koftas:
200 gm Cottage Cheese (Paneer)
2 Potato (boiled & peeled)
1 tsp Red Chilli Powder
1/4 tsp Garam Masala 
2 tbsp Corn flour 
Oil for frying
For Gravy
4 Onions
4 Tomatoes Coriander Leaves
1/2 cup Curd
1/2 cup Cashew nut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera) 
salt to taste
2 tsp Red Chilli Powder (Lal Mirchi) 
1/4 tsp Turmeric (Haldi) 
1/4 tsp Garam Masala 
1 Bay Leaf (Tej Patta) 
2 tbsp oil
Some fresh cream to garnish (optional)
For Koftas:
1. First take a mixing bowl add paneer and potatoes and grate them, then add salt, red chilli powder, garam masala, corn flour and mix well.

2. After that make round balls of this mixture.

3. Now heat oil in a pan on medium flame, when oil is heated properly Fry the balls in the oil till brown in colour. Then place them on tissue paper to remove excess oil.

For the gravy:
1. Take a blender add onion, tomatoes together and blend till It become smooth paste, Chop coriander leaves very finely and keep aside.

2. Take one pan and heat oil in a pan when oil is heated Add cumin seed, bay leaf sauté. Then add onion & tomato paste sauté till it get light brown colour, stirring continuously.

3. When it leaves oil add curd, cashew nut powder, salt, red chilli powder, turmeric, garam masala, Stir it continuously for a minute. Then add 2 cup of water.

4. Put on the lid and simmer for 5 minutes, while serving reheat the gravy and then add koftas to it.

5. Garnish it with chopped coriander leaves, some cream and serve it.

Gulab Jamun Recipe
A popular indian dessert Gulab jamun gets its brownish red color because of the sugar content in the milk powder (khoya). It is often garnished with dried nuts like almonds to enhance flavour according to Middle Eastern tradition.

For Gukab Jamuns:
1 cup milk powder or Khoya
¼ cup all-purpose flour
½ tsp ghee or oil
1 Pinch salt
1 pinch baking soda
1 to 2 tbsp yogurt
Few chopped pistachios to garnish
For Sugar Syrup
2 Cup water
1 ½ cup sugar
A pinch of saffron/kesar
3 to 4 cardamom crushed
Few drops of Rose water

Sugar Syrup:
1. Take a pan add water, sugar, cardamom, saffron, and cook it till it get the syrup consistency.

2. Then add rose water mix and remove from the flame.

Gulab Jamun:
1. First take a bowl add milk powder, flour, soda, oil or ghee and mash the with your hand then add yogurt and mix till it become soft sticky mixture if the dough is dry add some more yogurt and mix.

2. Make small bolls of the dough and keep all the bolls on a plate.

3. Heat oil on the medium flame when oil is heated completely low the flame and add the dough bolls and fry them stir while frying the bolls to get even color.

4. When they become golden in color remove from the oil and add them in the sugar syrup.

5. Let the gulab jamuns soak the sugar syrup for 1 to 2 hours then serve them you can also serve the cold gulab jamun and while serving garnish with the pistachio’s and serveJ.


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