Chocolate Pistachio Truffles

When Indian cuisine is making its presence felt on foreign shores, why should your kitchen be far 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!


1 recipe of pistachio burfi
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. Take one ball on a fork and cover it with tempered white chocolate
  4. Repeat it with the other balls
  5. Place it on the butter paper for cooling
  6. When the white chocolate is cool, temper the dark chocolate and cover the white chocolate ball with dark chocolate
  7. Garnish it with chocolate sprinkles



Awadhi Paneer Tikka

An indigenous part of the city of Nawabs, Lucknow; Awadhi cuisine was influenced by its ruling Mughals known for their lavish dishes prepared with exotic spices, herbs and garnished liberally with dry fruits.

Succulent cubes of silky soft paneer cooked in a lip-smackingly creamy cashew gravy, fragrant with cardamom and khus-khus, my twist of green chilli adds an unexpected kick to the indulgent snow-white Lucknowi recipe!

Prep Time: 75 min          Cooking Time: 15 min 


10 pieces of 1″paneer cube

For the Marinade

2 tbsp cashews
1 tsp poppyseed
1 tsp melon seed
2 tbsp cream
2 tbsp milk
6 to 8 black or white pepper
1 green chilli
1 cardamom


  1. Mix all the ingredients for the marinade and make a smooth paste
  2. Marinate the paneer in it for an hour
  3. Prepare paneer skewers
  4. Grill it in a tandoor or on a non stick pan

Paneer Chilli in Orange and Honey Sauce

Adapted from a popular American Chinese recipe of Hunan origin, my vegetarian avatar of the dish sees chunks of fresh paneer deep-fried and coated in a sweet orange juice based chili sauce caramelized to a rich glaze.

There’s plenty of the gorgeously fragrant, sweet-and-sour sauce, so be sure to serve generous heaps of noodles or jasmine rice on the side!

Prep Time: 10 min                              Cooking Time: 10 min 


1 tbsp oil
1 tea cup paneer
1 capsicum ( cut in long strip)
1 tbsp garlic ( finely chopped)
2 green chilly( finely chopped)
1/3 tea cup orange juice
Zest of 1 small orange
2 tsp honey
1 tbsp cornflour
1/4 tea cup water
2 tbsp soya sauce
1 tbsp chilli garlic sauce
Salt to taste


  1. In a bowl, whisk cornstarch and water. Add the soy sauce, honey, chilli garlic sauce, orange juice and zest and keep it aside
  2. Heat the oil, add garlic and sauté it for while
  3. Add the green chillies and capsicums and sauté it for a minute
  4. Add the paneer
  5. Add the mixture of cornstarch and heat it until the sauce thickens
  6. Serve hot with noodles or rice

Note: You can also roll the paneer in cornflour+maida and deep fry before adding it to the sauce

Bajra, Oats, Banana, Methi Thepla

Methi thepla, every Gujjus humble go-to undergoes a trendy makeover!

Enjoy the customary favourite made even healthier with the addition of heart-friendly oats and nutritious bajra, while the inspired sweetness of bananas balances the bitterness of traditional methi!

A yummy way to appeal to both health-freaks and fussy children in one go!

Prep Time: 7 min                                   Cooking Time: 15 min 


1/3 tea cup methi
1 tbsp coriander leaves
1/4 tea cup oats
1/2 banana mashed
1/4 tea cup millet flour
1 tbsp gram flour (chana ka aata)
1/2 tsp chilli ginger paste
1/2 tsp sesame seeds
2 tsp oil
Salt to taste

Other Ingredients:
Flour for rolling
Ghee or oil to make thepla


  1. Mix all the ingredient for the thepla and make a smooth dough, add water only if you think it’s required
  2. Divide it in 4 equal parts
  3. Take one part and roll it with the help of flour
  4. Heat the pan and place the thepla on it. Flip it when partly cooked
  5. When the other side is partly cooked add approx 1/2 tsp of oil from edges or smear some oil on upper side and flip it again
  6. Press it with spatula and flip it again
  7. Now press this side
  8. If required add little oil
  9. See that both the sides are properly cooked
  10. If it is not you can flip it one more time
  11. Serve it with curd and pickle

Cabbage Rolls

There’s a popular misconception about Italian cuisine that I’d like to challenge today.
Firstly, not every Italian recipe is pasta.
Secondly, not all Italian fare is heavy and diet-wrecking.
Well, that’s exactly what to expect when you try zesty rice, crunchy zucchini and celery spiced with Italian herbs and rolled up in a novel cabbage leaf!

Prep Time: 20 min      Cooking Time:20 min

12 cabbage leaves (stem removed)
Oil or butter to prepare a roll

Ingredients for the Stuffing:
1 tbsp butter
1 tbsp olive oil
2 tea cup rice (boiled) (approx 1/2 tea cup dry rice)
1 tea cup zucchini
1/2 tea cup carrot
1 1/2 tea cup green onion
2 tbsp garlic (finely chopped)
2 tbsp celery
1/2 tsp oregano
Salt and pepper to taste


  1. Wash the cabbage leaves
  2. Boil the water and put cabbage leaves in it for 5 to 7 minute or until leaves are limp
  3. Heat the butter and oil. Add the garlic and sauté it for a minute
  4. Add the carrots, zucchini and green onion and sauté it for 5 minute
  5. Add the celery and mix well
  6. Add the rice, oregano salt and pepper and mix well
  7. Take one cabbage leaf and put a spoonful of stuffing mixture in the middle, fold the cabbage and make roll
  8. Repeat it with other leaves
  9. Heat a non stick pan and fry the roll with little butter/oil Or you can bake the roll
  10. Serve hot with spicy tomato sauce.

Amiri Khaman

Gujratis are well-known for their love for food and their innovative ideas on how to re-use the leftovers to make delicious dishes… like this simple Amiri Khaman!

Here, steamed Khaman Dhoklas are crumbled, tempered further with garlic and mixed with freshly grated coconut and pomegranate seeds.

Finally topped with a generous heap of sev, this mouth-watering dish is a perfect tea-time snack or quick breakfast!

Prep Time: 3 hours + 15 min         Cooking Time: 20 min 


For the Dhokla:
1 1/2 tea cup besan
1 tbsp oil + oil for greasing
1/2 tsp fruit salt (eno)
1/4 tsp soda bicarb
4 1/2tsp chilli ginger paste
4 1/2 tsp sugar
1 1/2 tbsp lemon juice
Salt to taste

For Tempering:
1 tbsp oil
1/2 tsp mustard seed
1/2 tsp cumin seed
Pinch of asafoetida (Hing)
6 clove garlic finely chopped (optional)

Other ingredients:
1 tea cup pomegranates
3/4tea cup grated coconut
3/4 tea cup chopped coriander leaves
1/2 tea cup bhel sev for garnishing


For the Dhokla:

  1. Mix the besan with 1 1/2 tea cup of water and keep it aside for 2 to 3hours
  2. Add sugar, chilli ginger paste, and lemon juice and mix well
  3. Add eno, soda and oil, before mixing pour little hot water on it than mix well
  4. Take a thali, grease it with oil and pour the batter to make a thick layer spread across the whole thali
  5. Steam it for 15 to 20 minute
  6. To keep the dhokla moist sprinkle some water on it
  7. Let it cool for sometime and grind it in the mixer

For Tempering:

  1. Heat the oil, add mustard, cumin seed, asafoetida and garlic
  2. When it starts crackling, add it to the dhokla mixture
  3. Add pomegranate, coconut and coriander leaves
  4. Top it with sev before serving

Note: You can adjust the sugar and lime as per your taste

Paneer Potato DryFruit Kebab

They say that making a non-veg kebab doesn’t require much thought. But real creativity is when one’s making vegetarian kebabs! How true!!

One bite into these golden fried nuggets and be assured you won’t stop at one!
Crisp on the outside, soft on the inside; I’ve stuffed crusty barrels of fresh cottage-cheese and potato with a soft center of cashews and raisins to add sweetness to each bite.
But be prepared because cutting through the sweetness is my secret weapon of fiery chillies!

Prep Time: 30 min       Cooking Time: 15 min 


For the Patty:
1 tea cup grated paneer
1/2 tea cup potato (boil and mashed)
1 tbsp coriander
1 tsp chilli ginger paste
1 tbsp corn flour
1/2 tsp chat masala
Salt to taste

For the Stuffing:
1/3 tea cup cashew nuts (roughly crushed)
20 raisins (chopped)
1/4 tsp chilli ginger paste
Pinch of salt

Other Ingredients:
Cornflour + plain flour
Oil for deep frying


  1. Combine all the ingredients for the patty and mix well
  2. Divide it into 10 equal parts
  3. Combine all the ingredients for stuffing and mix well
  4. Take 1 portion of the patty, rub it in the flour and flatten on the palm
  5. Put a spoonful of stuffing in the middle and make a ball
  6. Repeat with other portions
  7. Mix the corn flour and plain flour
  8. Rub the ball in the mixed flour and deep fry
  9. Serve hot with minty green chutney

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