Monthly Archives: August 2016

Fried Rasgulla with Vanilla Ice-cream and Caramelized Sauce

Ditch the nearest halwai this Rakhi and surprise your brother’s sweet-tooth by modernizing the humble Bengali Rosogulla served alongside creamy vanilla ice-cream and rich caramel sauce!

So that, this year, his memories of you only get sweeter!


Prep Time: 5 min   Cooking Time: 20 min 

Ingredients for the Caramel Sauce:

1/4 tea cup white sugar
1/4 tea cup brown sugar
1/4 tea cup butter
1/4 tea cup cream
1 tea spoon vanilla extract

Note: for a darker sauce instead of white sugar use brown sugar only

Other Ingredients:

2 Rasgullas
4 to 6 tbsp of cornflakes powder
1 tbsp corn flour
Ghee for deep fry
2 scoop vanilla ice cream


For the caramel sauce:

  1. Mix all the ingredients for the caramel sauce except the vanilla extract and boil it until the sugar dissolves and the sauce becomes little thick
  2. Add the vanilla extract and mix well

For the Fried Rasgulla:

  1. Press the Rasgulla and remove excess syrup from it
  2. Roll the Rasgulla into cornflour and cornflakes powder
  3. Dip it lightly in the syrup and roll again in cornflakes powder
  4. See that the rasgulla is fully cover with a thick layer of cornflake powder
  5. Deep fry
  6. Serve it with vanilla ice cream and garnish it with caramel sauce

Pistachio Burfi (Fudge)

The mouth watering pista burfi !!!


Prep Time: 10 min         Cooking Time: 10 min 


1/2 tea cup pistachio
3 1/2 tbsp of sugar
2 tbsp water
1/8 tbsp of cardamom powder
1 tsp of ghee


  1. Boil the pistachio and remove the peel
  2. Grind it
  3. Boil some water and sugar to make a syrup of two string consistency
  4. Add the pistachio and stir over medium heat for 2-3 minute
  5. Add the ghee and mix well
  6. Spread on a greased plate
  7. Cut out square pieces once it has cooled down


Crumbly and luxuriously married to pistachios and almonds, Kalakand is a traditional Indian dessert that celebrates the goodness of milk in each of its glorious reincarnations!

Just like our tiranga, the serene purity of its creamy milkyness is what makes it the perfect white!


Prep Time: 10 min     Cooking Time: 15 min 


250 gms paneer (grated)
1 tbsp milk powder
200 gm condensed milk
1/4 tsp cardamom powder
A few strands of saffron dissolved in a little milk
2 slivered pistachio for garnishing


  1. Mix the paneer, milk powder and condensed milk and mix well
  2. Heat the mixture in thick bottom pan. Go on stirring constantly until the mixture becomes thick
  3. Sprinkle the cardamom powder and mix well
  4. Spread on a greased plate
  5. When cool, cut it in equal parts
  6. Garnish it with pistachio


  1. You can add chopped almond and pistachio to the Kalakand
  2. You can mix in a little saffron while making the kalakand

Peas and Pistachio Burfi

This 15th Aug, join in the revelry by giving a patriotic flavor to your plate!
My naturally tri-coloured recipes promise to give your family and friends the true taste of freedom…from any artificial food colouring!

This I-Day, dish up festive food with a twist!

Mash up fresh green peas with emerald pistachios and fragrant elaichi for an exquisite tiranga ‘green’ that’ll truly symbolize the flag’s promise of lavish prosperity!


Prep Time: 15 min       Cooking Time: 25 min 


2 tea cup milk
1 tea cup mutter (Peas)
25 pistachio
4 tbsp sugar
10 raisins
2 tbsp ghee
2 tbsp milk powder
1/2 tsp cardamom powder


  1. Boil the peas for 5 minutes. Put it under cold water. Drain it and make a paste
  2. Heat 1 tbsp of ghee, add the peas and sauté it for a while and keep it aside
  3. Add the milk powder to it and mix well
  4. Boil the milk until it is reduced to half the quantity,  add the peas, sugar, raisin and pistachio and go on stirring till all the liquid evaporates
  5. Add cardamom powder and mix well
  6. Spread it on a greased plate
  7. Cut it in equal parts or make a ball once it has cooled down
  8. Garnish it with pistachio

Suran Dhudhi and Peanut Kebab

Sneak in the nutritious values of yam, boring ol’ lauki and crunchy peanuts with my super yummy kebab!

Because a loving sister like you knows how to balance her foodie brother’s tastebuds and his good health too!

Prep Time: 15 min        Cooking Time:20 min


3/4 tea cup Suran (steam and grated)
1/2 tea cup bottle gourd (grated)
1/4 tea cup pea nut
2 green chilli (finely chopped)
1/2″ ginger
2 clove garlic
1 1/2 tbsp onion (finely chopped)
1 tbsp lemon juice
1/2 tsp gram masala
1/2 tsp powder sugar ( optional)
Salt to taste
2 tbsp oil
2 skewers


  1. Add little salt to the bottle gourd, keep aside for 10 minutes
  2. Press it and remove excess water
  3. Mix all the ingredients except the oil
  4. Divide it into 2 equal part
  5. Skewer the kebabs
  6. Apply little oil on it
  7. Grill or roast till the outside is a nice brown
  8. Serve it with  minty green chutney and  masala onion

Spicy Potato Tikki stuffed with Jalapeno and Cheese

Here is my second dish of the raksha bandhan special.

Relive your childhood memories associated with cheese, those fights with your brother over the last cheese cube in the fridge, the mouth watering moments of having a cheese pizza.

Why restrict yourself to these old memories, here’s a chance to create new one’s. This raksha bandhan try this twist on the jalapeno cheese popper and create new CHEEZY memories 🙂

Prep Time: 10 min         Cooking Time: 30 min        


250 gm potatoes
1/4 tsp turmeric powder
1 tsp dhana jeera powder (coriander and cumin)
1 tsp dried mango powder
1 tsp chilli ginger paste
2 tbsp coriander leaves (finely chopped)

For the Stuffing:

100 gm mozzarella cheese (grated)
10 slice of jalapeño (finely chopped)

1/4 tea cup of Suji (semolina)
1 tbsp corn flour + 1 tbsp of maida (optional)
Oil for deep frying


  1. Boil the potatoes, let them and cool down and then grate them
  2. Add all the spices to the potato and mix well
  3. Divide it into 8 equal part
  4. Mix the cheese with jalapeño

How to proceed:

  1. Make a small circle out of each portion of the potato
  2. Take 1 portion, rub it in the flour and flatten it on the palm
  3. Put a spoonful of stuffing mixture in the centre and make a flat tikki
  4. Repeat steps 1-3 with the remaining portions
  5. Coat the potato balls with semolina
  6. Mix the corn flour and plain flour in a plate and rub the ball in the flour mixture (optional)
  7. Deep fry


Thread Paneer

Food is an indispensable part of any Indian festival.

A perfect example is the auspicious day of Raksha Bandhan which celebrates the hot and sour, bitter-sweet relationship between a brother and his sister.

The day of Raksha Bandhan is feast time for the brothers as their favourite dishes adorn the dining table.

Planning to surprise your brother with a lavish homemade spread this Rakhi?

Thread Paneer

It takes a minute to express your love and a little more than that to create this sensational Indo-Chinese delicacy!

Spicy marinated fresh paneer coated in threads of flour and deep-fried to a golden finish leads to this delicious snack that’s crisp on the outside but soft and creamy inside!

Add glitz to your festivities by serving these hot hot hot!

Prep Time: 10 min    Cooking Time: 15 min 


For the Paneer
1 tea cup paneer (grated)
1 1/2 tbsp corn flour
3 dry Kashmiri chilli
5 clove garlic
1 tsp vinegar
Salt to taste

For the Noodle Threads
1/2 tea cup rice noodle or very thinly cut samosa patti
1/2 teacup plain flour + 1 cup water
Oil for deep fry


  1. Boil the kashmiri chilli and garlic with little water and make a paste
  2. Mix paneer, chilli garlic paste, vinegar and salt
  3. Divide it into 8 to 10 equal part and make a flat ball
  4. Mix plain flour with water and make thin paste
  5. Dip the ball in the paste and rub it in rice noodle or samosa patti
  6. Deep fry and serve hot