Monthly Archives: November 2016

Rasgulla Stuffed with Pistachio Burfi Coated with Chocolate Sauce and Served with Vanilla Ice Cream

Keep up with TV’s hottest trends with an Invention Test like no other!

Plate up a chocolate-dusted ball flanked by chocolate-beetroot “soil” and watch your snooty critics’ eyes pop with surprise as they cut the chocolate-coated ball…

…to discover a soft Rasgulla nestling luscious pistachio burfi at its core!

I’ve given traditional Indian mithai a futuristic avatar with this truly Masterchef-worthy recipe!

Prep Time: 20 min         Cooking Time: 25 min 

6 -8 rasgullas
8 scoop vanilla ice cream
150gm dark chocolate
150gm milk chocolate
Chocolate sauce

Pistachio burfi (fudge):
(Refer to the Pistachio Burfi Post – Pistachio Burfi (Fudge))

Chocolate sauce:

Ingredients for the Chocolate Sauce

5 tbsp cocoa powder
50 gm butter
1 tea cup milk
3 tbsp sugar
50 gm dark chocolate
1/2 tsp vanilla extract


  1. Mix everything and cook until its melts into a sauce

How to proceed:

  1. Take 1 rasgulla cut it from the middle
  2. Put one ball of pistachio burfi (and join it)
  3. Repeat with other rasgullas
  4. Take the rasgulla on a fork and pour chocolate sauce on it to completely cover it with chocolate
  5. Place it on a butter paper to dry
  6. Serve it with vanilla ice cream and garnish it with chocolate sauce and shavings

Paneer and Dry Fruit Tortellini with Saffron Syrup

Born from my love for indian sweets and italian food, here is an Indo-Italian tortellini. Served as an italian dish, your guests will be in for a surprise once the indian flavours burst in their mouth.

Prep Time: 20 min     Cooking Time: 15 min 


For the Tortellini

For the Dough:
1/2 tea cup plain flour
2 1/2 tbsp Suji (semolina)
2 tsp oil
1 tsp powdered sugar
Pinch of baking powder

For the Stuffing:
1/4 tea cup grated paneer
5 almond (chopped)
6 pistachio ( chopped)
1 tbsp chopped cashew nut
2 apricot ( chopped)
5 raisin
2 cardamom ( powdered)
1 tbsp powdered sugar

For the Saffron Sugar Syrup
2 tbsp sugar
Few strand of saffron

Other Ingredients:
1 1/2 tbsp ghee
2 almond
2 pistachio


  1. For the saffron sugar syrup, mix the sugar with 2 tbsp of water and add few strands of saffron and boil it
  2. Mix all the ingredients of tortellini and with help of water knead a smooth dough
  3. Keep the dough aside for 15 to 20 minute
  4. Divide it into 4 equal part
  5. Mix all the ingredients for the stuffing
  6. Take one part of dough, roll it into a small circle  (2 1/2″ circle) put a spoonful of stuffing in the middle and fold it in shape of semi circle press the sides properly
  7. Joint the the two ends.
  8. Repeat it with other parts
  9. Boil the water in a vessel, drop the tortellini in boiling water and boil it for 5 to 7 minute or until done
  10. Remove it from water
  11. Take non stick pan and heat the ghee, add the sliced almonds and pistachios
  12. Add the tortellini and sauté it for sometime
  13. Serve it with saffron syrup

Note: You can also serve it with chilled or hot rabdi

Moong Dal Halwa

Every time you think of making the Moong Dal Halwa you wish there was an easier way rather than the long drawn out process. You need not look any further, after a lot of experimenting I have finally figured out a recipe that makes your life easy without compromising the taste.

Prep Time: 10 min     Cooking Time: 25 min


1/2 tea cup moong dal (yellow)
1/2 tea cup sugar
1/2 tea cup + 1 tbsp ghee
1 tea cup milk
1 /4 tea cup water
1/4 tsp cardamom powder
Few strands of Saffron mix with 1 tbsp of milk
Almond and raisin for garnishing


  1. Grind the dry moong dal roughly, don’t make smooth powder
  2. Heat the ghee in a vessel, add moong dal and sauté until fragrant
  3. Add water & milk and mix it well
  4. Prepare the pressure cooker, put the dal vessel in it and cook it for 2 whistles
  5. Remove the dal mixture from the cooker, add the sugar and mix well (At this time If you feel halwa is dry you can add 1/4 tea cup of extra milk)
  6. Cook again for 2 whistles
  7. Remove from the cooker and microwave it for 2 minutes or until the ghee releases
  8. Add saffron and cardamom powder
  9. Garnish it with almond and raisin

Suji and Sweet Corn Sandwich Dhokla

Got a gym-freak friend who’s forever doling out gyan on health?

Impress their muscles and taste buds with my succulent combo of soft and spongy suji dhoklas packed with the unconventional flavor of sweet corn sandwiching fresh green chutney in between!

Go a step further and amp up the protein by adding some fresh paneer between the layers too!

Prep Time: 12 min    Cooking Time: 20 min 


1 1/4 tea cup Suji
1 tea cup sweet corn
1 tea cup curd
1 1/2 tsp chilli ginger paste
1 1/2 tsp fruit salt
1 tsp oil
3/4 tea cup green chutney
Salt to taste

For Tempering:
1 tbsp oil
1 tsp cumin seed
1/2 tsp mustard seed
1/4 tsp asafoetida
2 green chilli

For the Green Chutney:
1 1/2 tea cup coriander leaves
2 green chilli
1/2″ piece of ginger
1 tsp cumin seed
1 tbsp peanut (optional)
1 tsp sugar
1 tbsp lime juice


For the Chutney:

  1. Mix all the ingredients of chutney and make a smooth paste

For the Dhokla:

  1. Mix 1/2 tea cup of corn with curd and churn it in the mixer
  2. Boil 1/2 tea cup of corn
  3. Mix the suji with the curd
  4. Add the boiled corn, chilli ginger paste and salt
  5. Add oil, and fruit salt (add some hot water on it before mixing)
  6. Take a 6 to 8″ thali (plate), grease it with oil and pour half of the batter and spread it across the thali
  7. Put the thali in the steamer, cover it with a lid and steam it for 5 to 7 minutes
  8. Take the thali out and spread the green chutney evenly on the dhokla. Pour the remaining batter over this and rotate the plate so that the batter spreads evenly
  9. Steam it again for 7 to 10 minute or until dhokla is done

For Tempering:

  1. Heat 1 tbsp of oil, add mustard seed, cumin seed, chilli and asafoetida
  2. When it starts crackling remove it from the heat and spread it on the dhokla

Note : This is an instant dhokla, so mix rawa with the curd just before you want to make it, else it wont turn out spongy

Chocolate Pistachio Truffles

When Indian cuisine is making its presence felt on foreign shores why leave your Indian thali behind

Whether it’s your NRI friends or desi, these decadent chocolate truffles hiding the richness of traditional pistachio burfi are bound to have them eating out of your hands in no time!

Prep Time: 15 min       Cooking Time: 45 min


Chocolate Pistachio Truffles
Pistachio burfi ( Pistachio Burfi (Fudge) )
100 gm white chocolate
100 gm dark chocolate
Few chocolate sprinkles for garnishing


  1. Divide pistachio burfi into 10 equal part and make a ball
  2. Temper the White chocolate in a double boiler or microwave for 1 minute
  3. Hold one ball in the fork and cover it with tempered white chocolate
  4. Repeat it with the other balls
  5. Place it on butter paper for cooling
  6. When the white chocolate cools, temper dark chocolate and cover the white chocolate ball with dark chocolate
  7. Garnish it with chocolate sprinkles