Monday, 27 February 2012



1/4 tsp Black Mustard seeds
1 Red Chilli, flakes
1 cup Curd
1/2 tsp Sugar
2 medium Ripe Mangoes
1 tbsp Chopped Onion
Salt to taste
1 tsp Oil
1 Green Chilli, finely cut
1 tbsp Grated fresh Coconut
1 tsp Mustard Powder

How to make mango raita:
  • Peel and sliced the mango in small cubes.
  • Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt.
  • Whisk together and add to the mango cubes.
  • Stir.
  • Heat oil in the pan.
  • When hot add the mustard seeds.
  • When seeds begin to pop, add the red chilli and onion.
  • Let the onion turn brown.
  • Take off the fire and add to the curd mixture.
  • Mix well and serve at room temperature or cold.
  • Garnish wirh cut coriander leaves.
  • Prepare in advance to let all flavors mix together.

Friday, 24 February 2012

Chocolate Fudge Sauce

                 Chocolate Fudge Sauce Recipe Ideas - Healthy & Easy Recipes


  • 300ml double cream
  • 1tbsp brandy
  • 250g dark chocolate, broken into pieces
  • 1tbsp golden syrup
  • 30g unsalted butter


  1. Pour the cream and brandy into a saucepan and heat until almost boiling.
  2. Add the chocolate, syrup and butter and stir until the chocolate has melted and the sauce is smooth and glossy. Serve warm.

Fruit Curd


  • 3 large egg whites (save the yolks for the curd)
  • Pinch of salt
  • 175g (6oz) caster sugar 
  • 6 egg yolks
  • 150g (5oz) caster sugar
  • 8 passion fruit (strain half of them)
  • 2tbsp orange juice
  • 1/4tsp vanilla extract
  • 150g (5oz) unsalted butter


  1. Heat the oven to 140°C (gas mark 1) and line two baking trays with baking paper. Place the egg whites and a pinch of salt in the bowl of an electric mixer. Using the whisk attachment, whisk, gradually adding the sugar a tablespoon at a time, until the mixture is stiff and glossy - this may take 5-10 minutes.
  2. Pipe cone-like shapes into the prepared trays and bake for 30-40 minutes, or until pale and dry. Turn off the oven and allow the meringue to cool in the oven with the door slightly ajar.
  3. To make the curd, whisk the egg yolks, sugar, passion fruit juice, orange juice and vanilla in a heatproof bowl over a saucepan of simmering water, until well combined. Add the butter little by little, whisking constantly until each piece has melted. Stir until the mixture thickens enough to coat the back of a wooden spoon. Be careful not to let boil.
  4. Remove form the heat, cover with clingfilm and cool, then refrigerate. Serve the meringues accompanied with a bowl of the curd. 



12 merry biscuits
400 gm fresh cream
1 packet strawberry jelly
1 tin cherry
2 cup sugar
3 cup milk
3 tbsp custard powder
1 tsp vanilla essence

How to make strawberrry pudding:
  • Dissolve custard powder in 1/2 cup milk.
  • Add 3 tbsp sugar to the remaining milk and boil it.
  • After 1 boil, add custard powder and stir continuously until it thickens.
  • Then remove it from the flame and add essence to it. Let it cool and place in the refrigerator.
  • Prepare the jelly according to the instructions.
  • Let it cool and refrigerate it for setting. Then take it out.
  • Grind rest of the sugar and add it to the cream.
  • Beat it until it thickens and add cream to it.
  • Take out the seeds of cherries and keep its juice aside.
  • Place half of the custard in a bowl and spread half of the jelly over it.
  • Now dip each biscuit in the juice taken out of cherry tin and place it on the jelly.
  • Spread cherry on the biscuits.
  • Now spread the remaining jelly on it and then the remaining custard.
  • Garnish with cherries and serve it chilled.



1 small cake
1 tin cocktail fruits
2 cup fresh cream
4 cup milk (doodh)
4 tbsp custard powder
1 cup sugar
1/2 packet strawberry jelly
1 apple (seb)
1 orange (santra)
1 cup grapes (angoor)
4-5 cherries

How to make fruit custard pudding:
  • Cut cake in the centre into two halves.
  • Prepare jelly according to the instructions.
  • Beat cream until it thickens.
  • Peel all the fruits and cut into small pieces.
  • Mix custard in a little milk.
  • Boil the remaining milk and then add sugar and dissolved custard.
  • Stir continuously until it thickens. Remove it from the flame.
  • Put one cake slice in a dish and then spread some of the custard and cocktail fruits and some fresh fruits over it.
  • Then put jelly and place another cake slice over it.
  • Garnish with remaining custard and fruits.
  • Spread cream on the top.
  • Put jelly on the sides and garnish with cherries.
  • Refrigerate it for setting and then serve chilled.



300 gms Currants
300 gms Raisins
120 gms Plain Flour ( Maida)
1 tsp Salt
1 tsp ground Ginger
1 tsp grated Nutmeg
1 tsp grounded Cinnamon and Cloves
240 gms Margarine shredded
120 gms Fresh breadcrumbs
120 gms Sugar (preferably jaggery)
60 gms Glace Cherries
60 gms Almonds blanched
30 gms Mixed Peel chopped
Few pieces rind of Oranges finely grated
Few pieces rind of Lemon finely grated
Juice of 1 Orange
2 Eggs
1 tsp Vanilla essence
6 Level tbsp Black treacle
1 tbsp Brandy

How to make dark christmas pudding:
  • Wash and pick the currants and raisins and dry thoroughly.
  • Sift the flour, salt and spices into a large mixing bowl.
  • Stir in the margarine, bread crumbs and sugar.
  • Chop and mix together the currants, raisins, cherries, almonds, mixed peel and orange and lemon rinds.
  • Stir these into the prepared dry ingredients.
  • Beat the orange juice with the eggs and vanilla essence and pour into the bowl.
  • Add the treacle and brandy and mix until thoroughly blended.
  • Turn the mix over into a greased pudding basin.
  • Cover the basin securely with double thickness of grease paper and tie securely.
  • place in a pressure cooker and cook till done.
  • When ready, remove cover and replace with fresh grease proof paper.
  • Store in a cool, dry, dark place.
  • To serve, steam the pudding again.
  • Turn out into a hot dish.
  • Pour a little warmed brandy round the dish and light before bringing to table.



300 ml Milk
4-5 tblsp Sugar
4 Slices Brown Bread
3 Eggs
2 tblsp Drinking Chocolate or cocoa powder
1/2 tsp Vanilla Essence
250 ml Thick Sweetened Cream

How to make chocolate pudding with cream:

  • Cut the bread into pieces. Beat the eggs and add the essence.
  • Warm the milk and mix in the sugar. Gently mix in the cooca powder.
  • Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
  • Grease pudding mould and pour the mixture into the mould.
  • Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes or until the pudding is spongy.
  • Allow the pudding to shrink before unmoulding.
  • Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.



1 loaf French bread
2 tblsp Vanilla Extract
4 Bananas, mashed
4 cups Milk
3 Eggs
1 cup Sugar
1 cup Raisins
1 tsp freshly ground Nutmeg
1 tsp Cinnamon
Splash of rum (optional) 

How to make banana bread pudding:
  • Cut the lof in small cubes.
  • Put the cubed loaf in a bowl.
  • Now pour the milk on it and keep it aside for a hour.
  • Preheat oven to 325 degrees.
  • Grease 9 x 13 inch baking dish.
  • In a separate bowl mix the eggs, sugar and vanilla essence.
  • Pour this mixture onto the bread mixture and then spread the mashed bananas and raisins.
  • Add rum, cinnamom and nutmeg powder.
  • Pour this mixture on the baking dish.
  • Bake in the oven for 1 hour and then let it cool.



1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

How to make meat biryani:
  • Wash mutton and take it in a vessel.
  • Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
  • Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
  • Take 2 litres of water in a vessel and put it on the stove.
  • When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
  • Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
  • Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
  • Then turn off the stove. Leave the stuff for 15 minutes.
  • Hyderabadi mutton biryani is ready to serve.


7 teaspoons salted butter
3 teaspoons flour
1 cup hot Water
2 teaspoons brown sugar
6 teaspoons Vinegar (Sirka)
9 teaspoons mustard powder
1/4 teaspoon Red chili pepper (Lal Mirchi)
1/2 teaspoon Salt (Namak) 

How to make mustard sauce:
  • Melt the butter and stir in the flour.
  • Mix well and cook very gently without browning.
  • Add water and stir till it thickens.
  • Mix mustard in vinegar, add salt, Red chili pepper and sugar, and add to the flour stirring well.
  • Store the sauce in a jar.


125 grams Red chili (Lal Mirchi), fresh
2 teaspoons Red chili pepper (Lal Mirchi)
2 Cloves (Lavang)
1 teaspoon Mustard seeds (Rai/Sarson) (tied in a muslin bag)
1/4 cup Vinegar (Sirka)
250 grams Tomatoes (Tamatar)
1 teaspoon Sugar (Cheeni)
2 teaspoons Salt (Namak)
1 teaspoon glacial acetic acid 

How to make red chilli sauce:
  • Deseed the red chillies and grind.
  • Cook tomato pieces till tender and pass through a sieve.
  • Cook tomato pulp, ground red chillies, chilli powder, salt, sugar, cloves, vinegar and mustard seeds till thick.
  • Remove from the fire, take out muslin bag and cloves.
  • Mix glacial acetic acid. Pour in a bottle and cork tightly.
  • Keep it for one week before using.
  • Note: If the colour of the sauce does not look good, mix with it 1/2 teaspoon tomato red colour.



3 teaspoons ground Mint Leaves (Pudina Leaves)
3 teaspoons Sugar (Cheeni)
1 teaspoon Vinegar (Sirka)
1 teaspoon Salt (Namak) 

How to make mint sauce:
  • Boil together vinegar, sugar and salt.
  • Put the ground mint leaves in a bowl and on it pour the sweetened vinegar.
  • Stand aside to cool before serving.

Wednesday, 22 February 2012



1/2 kg Ripe Pears
2 cups Water
2 cups Sugar (Cheeni)
1/2 teaspoon citric acid 

How to make pear jam:
  • Peel the pears, cut into small pieces, and put in salted water.
  • Remove from the salt water and cook with 2 cups water until tender and water is evaporated.
  • Mash the pears, add the sugar and citric acid, cook on a low fire until syrup is of one-thread consistency.
  • Pour while hot in sterilized jars.
  • Cover with wax paper, cork tightly. <



1 1/2 kg Strawberries
4 cups Sugar (Cheeni)
1 tsp citric acid 

How to make strawberry jam:
  • Remove the stalks and wash the strawberries.
  • Put the fruit in a heavy pan and stir till it boils, mash, and add sugar and lemon juice.
  • Stir until sugar is dissolved.
  • Remove the scum.
  • Boil rapidly till it sets when tested.
  • Cool, pour into clean and dry jars.
  • Seal with wax and close the lid tightly.



1/2 kg Raspberries
2 cups Water
2 1/2 cups sugar
Juice of one Lemon (Nimbu) or 1/2 tsp citric acid 

How to make raspberry jam:
  • Clean the fruit and cook with water on a low fire until tender, thin mash.
  • Add sugar and lemon juice and stir on a hot fire until it thickens.
  • Put a little on a cold plate; if it sets, it is ready.
  • Cool a little, then pour into jars and seal immediately. 



2 1/2 cups Mango(Aam) pulp
250 grams Sugar (Cheeni)
1/4 teaspoon citric acid
l teaspoon Pectin
1/4 teaspoon potassium metabisulphite 

How to make mango jam (2):
  • Cook mango pulp and sugar until a little thick and sets on the plate when tested.
  • Dissolve citric acid, pectin and potassium metabisulphite in 1/4 cup of hot water and mix it in the jam.
  • Pour the hot jam in sterilized jars, seal when cool and cork tightly.



1/2 kg Cherries
2 1/2 cups Sugar (Cheeni)
4 cups Water
Cochineal color 

How to make cherry jam:
  • Wash and stone the cherries and then cook in the water until tender.
  • Pass through a sieve, add sugar and cook on a hot fire until the jam sets when tested on a plate.
  • Remove from the fire; add a few drops of cochineal color.
  • Cool and pour into a clean jar and cork it tightly.
  • Serve after one day.



1/2 kg Carrot (Gajar) without the pith
2 cups Sugar (Cheeni)
Juice of one Lemon (Nimbu) or 1 level tsps citric acid
2 1/2 cups Water 

How to make carrot jam:
  • Chop the carrot into small pieces, and cook with water until quite tender.
  • Pass through a sieve, add sugar and lemon juice and put it on fire.
  • Stir until sugar is dissolve and then cook it on a low fire until the jam thickens when tested on plate.
  • Cool, pour into clean jars, Serve after one day.



1/2 kg ripe and hard Mango slices (not fully ripe)
3 cups Sugar (Cheeni)
1 3/4 cups Water
juice of one Lemon (Nimbu) 

How to make mango jelly:
  • Put mango slices, water into deep pan, and cook until quite tender.
  • Remove from the fire.
  • Pass through a gravy strainer.
  • To the mango pulp add sugar and lemon juice and cook on a hot fire, stirring constantly until the jelly sets when tested.
  • Cool a little, and then pour in sterilized jars.



1 1/2 Kgs cooking Apples (Seb)
1 1/2 pints Water (6 teacups)
2 Cloves (Lavang)
Sugar (Cheeni)
juice of half Lemon (Nimbu) 

How to make apple jelly:
  • Cut the apples in quarters and boil them in water with cloves till they become soft.
  • Drain through a muslin cloth.
  • Measure the juice and allow 2 cups sugar to each pint of juice.
  • Heat the juice, add the sugar and lemon juice and stir till dissolved.
  • Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
  • Cool and pour into clean and dry jars.



1 1/2 kgs Guavas (Amrood)
6 cups Water
1/2 tsp Citric acid
Sugar (Cheeni) 

How to make guava jelly:
  • Wash and cut guava into thin slices and cook with water until very soft.
  • Put this mixture in a coarse cloth and allow the juice to drip through into a bowl
  • underneath and leave it for 12 hours.
  • Do not squeeze the bag.
  • Use the mixture in the bag for guava cheese.
  • Measure the juice and add 3 cups of sugar to each pint of juice.
  • Heat the sugar, guava juice and stir until it is dissolved.
  • Strain the juice, add lemon juice and cook on a hot fire until setting point is reached.
  • Cool and pour into airtight jars.



1/2 kg Lemons (Nimbu)
12 cups (3 pints) Water
Sugar (Cheeni) 

How to make lemon jelly:
  • Wash and dry the lemons.
  • Remove the skin, then cut them into quarters and take out the pips.
  • Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.
  • Boil the lemon pieces in the same water, strain through a muslin cloth.
  • Measure the juice and allow 1/2 kg sugar for each pint of the liquid.
  • Heat the juice, add sugar and stir till it is dissolved.
  • Cook on a hot fire until the syrup sets quickly or falls in drops when tested on a plate.
  • Cool and pour into jars and close the lid tightly.



1 kg cooking Apples (Seb)
750 grams Sugar (Cheeni)
2 cups Water
2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid 

How to make apple jam:
  • Peel, core and cut the apples into slices, cook in water until tender.
  • Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.
  • Cool a little and pour into sterilised jars and cork tightly.
  • Serve after one day. 

Prawn Pakora Recipe


1/2 cup prawns, shelled, deveined, washed and boiled
1cup gram flour
1 cup mustard oil
4 cloves garlic
4 green chillies
1 onion, chopped
1" piece ginger
2 tsp coriander leaves, finely chopped
1/2 tsp turmeric powder
1/2 tsp soda bicarbonate
1/2 tsp chili powder
salt to taste

How to make prawn pakora:
  • Grind the prawns, onion, chillies, ginger and garlic in a food processor.
  • Add a little water if needed.
  • Mix the above paste with the gram flour, soda bicarbonate, turmeric and chilli powders and salt.
  • Heat the oil in a deep pan.
  • Drop spoonfuls of the batter in the oil and fry till golden colour on both sides.
  • Serve hot, garnished with the coriander leaves.

Tandoori Paneer Pakora Recipe


250 gm cottage cheese (paneer)
2 green chilly (hari mirch)
2 onion (pyaj)
1/4 cup curd (dahi)
2 cup gram flour (besan)
a pinch baking powder
1/2 tsp red chilly powder (lal mirch)
1 tsp salt (namak)
a pinch orange colour
oil for frying

How to make tandoori paneer pakora:
  • Cut paneer, hari mirch and pyaj into small long pieces.
  • Mix dahi, namak, lal mirch, baking powder and orange colour in besan and make a thick batter using water.
  • Heat oil in a pan.
  • Dip a piece of paneer, hari mirch and onion in the batter and deep fry in oil.
  • Sprinkle some tandoori masala on all pakoras and serve them hot.

Paneer With Capsicum Recipe


400 gms cottage cheese (paneer), cubed
50 gms capsicum (shimla mirch), chopped fine
200 gms curd (dahi)
2 tsp salt
1 tblsp garam masala powder
1 bunch coriander leaves (dania patti), chopped fine
15 gms mint leaves (pudina patta), chopped fine
6 flakes garlic, chopped fine
Salt to taste
For the garnishing:
100 gms red cabbage, shredded
1 lemon, sliced

How to make paneer with capsicum:
  • Grind into a rough paste, chopped capsicum, curd, salt, garam masala powder, coriander leaves, mint leaves and garlic together.
  • Cut the paneer pieces into cubes and marinate them them in the mixture for 2 hours.
  • Put these pieces on skewer and grill them till soft and done.
  • Serve with lemon slices and shredded red cabbage.

Papad Roll Recipe


4 papad
4 potato (alu)
1 green chilly (hari mirch)
few coriander leaves (dhania patti)
1/2 lemon (nimbu)
1/4 tsp red chilly powder (lal mirch)
1/4 tsp spice blend (garam masala)
1/4 tsp sugar (chini)
salt to taste
1 tbsp gram flour (besan)
oil for frying

How to make papad roll:
  • Boil and peel potato. Mash them.
  • Finely chop coriander leaves and green chilies.
  • Mix potatoes, green chillies, coriander leaves, red chilly powder, spice blend, sugar, salt and lemon juice properly.
  • Dip papad in water and take them out.
  • Now roll potatoes into papad and role papad also.
  • Seal the corners with gram flour batter.
  • Heat oil in a pan and deep fry all papad rolls until they turn golden brown.
  • Cut them into long pieces.
  • Serve them hot with chutney and sauce.



3 chickoo
1 cup cream
2 glass milk (doodh)
5 tsp sugar
ice as required

How to make chickoo milkshake :
  • Peel chickoo and cut into small pieces.
  • Take out its seeds.
  • Now blend milk, sugar and chickoo in a mixer so that it is mixed properly.
  • Now mix half of the cream and again blend.
  • Put the shake in the glasses.
  • Put some cream and crushed ice in the glasses and serve it chilled.

Peach Tea Punch

  • 1.5family-size tea bags
  • 1 cup loosely packed fresh mint leaves
  • 1/2 (16.9-oz.) bottle peach nectar
  • 1/4 (12-oz.) can frozen lemonade concentrate, thawed
  • 1/4 cup Simple Sugar Syrup
  • 1/2 (0.5-liter) bottle ginger ale, chilled
  • 1/1 (0.5-liter) bottle club soda, chilled
  • Garnish: fresh peach wedges
  1. Pour 2 cups of water to a medium saucepan, add tea bags and 1 cup of mint leaves.
  2. Boil 1 minute, turn it off and cover the pan for 10 minutes.
  3. Take out the tea bags and mint, pour into a 0.5-gal. container with peach nectar, lemonade concentrate, and Simple Sugar Syrup together.
  4. Cover and chill 8 hours.
  5. Put chilled tea mixture into a punch bowl.
  6. Add some ginger ale and club soda and stir before serving.



3 oz 8-inch piece of fresh peeled and chopped Ginger (Adrak)
1 cup Sugar (Cheeni)
1 cup fresh Lemon Juice (Nimbu Ka Raas)
11/2 cup fresh Orange Juice (Santra Ka Raas)
3 cup Cold Water or Club Soda

How to make ginger fruit punch:
  • Combine ginger, sugar and 1 cup of water in a heavy deep-pan and bring to boil.
  • Lower the heat and simmer, uncovered, for about 15 minutes.
  • Strain the mixture into another pan and allow to cool.
  • Now add lemon juice and orange juice and refrigerate until needed.
  • Just before serving, add cold water or club soda and ice-cubes.