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Contact: +92-03333130724


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Contact: +92-03333130724




Jams Jellies

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.


1/2 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 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.


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.



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.



250 grams Pineapple (Ananas) pieces
250 grams Sugar (Cheeni)
1/2 teaspoon citric acid
1/4 teaspoon yellow color
2 1/2 cups Water
How to make pineapple jam:
  • Cook the pineapple pieces with water on a low fire until tender and 1 cup water is left.
  • Add sugar cook until it is dissolved.
  • Add citric acid and color, cook until setting point is reached.
  • Pour into a jar and cork tightly.



3 green chillies
6 potatoes, peeled, cubed
salt to taste
1/2 tsp turmeric powder
Cut coriander leaves
3 dry red chillies
2 tbsp khuskhus roasted
3 tblsp oil
1/2 cup water
How to make khuskhus aloo :
  • Grind the roasted khuskhsu along with the green chillies and a few tblsp of water to a very fine paste.
  • Keep aside.
  • Heat up half of the oil in a pot for 2 minute till very hot.
  • Shallow fry the potatoes in batches on medium heat up till they are lightly browned.
  • Heat up the remaining oil in the same pan.
  • Mix in the whole dry red chillies and turmeric powder.
  • Fry briefly.
  • Now mix in the khuskhus paste and fry again on low heat up for 5 minutes till the oil has left the sides of the pan.
  • Mix in the fried potatoes and mix well.
  • Mix in water and salt.
  • Stir, cover and keep on low heat up for 15 minutes till the potatoes are soft.
  • Decorate with cut fresh coriander.
  • Serve hot.



oil for deep frying
1/4 tsp turmeric powder
salt according to taste
5-6 raw bananas

How to make banana chips :
  • Take off and put bananas in plenty of salted iced water.
  • Slice bananas with a chip slicer into water, mix in in turmeric.
  • Keep for 10 minutes, remove out water fully.
  • Spread out on a kitchen cloth to take off moisture.
  • Heat up oil in a wok till smoky.
  • Fry banana slices in one-layer batches for a minute or two or until crisp.
  • Lift chips out with slotted spoon and remove on paper towels.
  • Sprinkle with salt before serving.


Angoori Petha

Indian Cooking Recipe : Angoori Petha

Ingredients :
2 kg. White pumpkin
¼ tsp slaked lime
3 cups sugar
a few drops yellow food colour
1 cup dried coconut

Method :
Peel and deseed the pumpkin.
Scoop out balls from the pumpkin by using a melon scoop.
Prick each pumpkin ball with a fork at close intervals.
Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.
Wash the pumpkin balls thoroughly. Drain and keep aside.
In a heavy bottomed pan, mix the sugar and yellow food colouring with 2 cups of water and bring to a boil.
Remove any impurities floating on the surface, using a slotted spoon.
Put the pumpkin balls and cook on a high flame for 10 to 15 minutes.
Take out from the fire. Cool completely.
Drain from the sugar syrup and roll the petha balls in dried coconut.


Indian Cooking Recipe : Shrikhand

Ingredients :

1 kg. thick curds
¾ cup powder sugar
a few saffron strands
1 tbsp warm milk
2 tsp elaichi powder

For garnishing :
Silvers of pistachios and almonds

Method :

Hang the curds in a muslin cloth in a cool place for about 3 hours until all the liquid had drained off.
Rub the saffron into the warm milk until it dissolves.
Combine together the hung curds, sugar, saffron mixture and elaichi in a bowl and churn using a hand blender.
Decorate with slivers of pistachios and almonds.
Ready to serve.


Vanilla Ice cream

Indian Cooking Recipe : Vanilla Ice cream

Ingredients :

1 litre milk
2 tbsp sugar
10 tsp vanilla essence

Method :

Boil the milk till it becomes thick.
As soon as it is cooled add the sugar and vanilla essence and blend well using a blender or mixie.
Cool it in the refrigerator and again blend well.
Keep it in the freezer and your Vannila Ice Cream will be ready with in two hours.



Mooli Paratha
For stuffing:
3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
2 tbsp Corainder leaves
For dough:
2 cups Wheat flour
Salt To taste
Water As needed
Oil for frying muli paranthas
  • Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
  • Peel and grate the radish. Squeeze and drain all the water.
  • Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.
  • Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
  • Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
  • Serve the mooli paratha hot with raita or curry.



Indian Cooking Recipe : Sponge Cake


3 large eggs
85 gms self-raising flour
115 gms sugar
4 tbsp melted butter

Sieve the flour. Grease and dust a baking tin.
Use approx. 10" x 5" diameter tin for the cake.
Beat the eggs and sugar properly until it becomes thick and double in quantity.
Fold in the well-sieved flour carefully and gently with a metal spoon.
Add in 2 tbsp of hot water and the butter.
Pour the mixture into the prepared baking tin.
Bake in a hot oven at 400ºF. for at least 15 minutes.
The cake is ready when it does not stick to the sides of the tin and is flaky to touch.
Remove from the oven and keep for 1 minute.
Invert the tin over a plate to remove and serve.


Rice Kheer

Indian Cooking Recipe : Rice Kheer

Ingredients :

1 pav raw rice
¼ pav sago
¾ litre milk
1½ pav sugar
a few raisins
a few cashewnuts
3 cardamom pods
1 pinch saffron

Method :

Wash rice thoroughly. Boil one litre of water in a vessel.
Drop rice into the boiling water.
When rice is half cooked, put sago (washed previously) to it.
When sago turns transparent, check whether rice is cooked properly.
(If water is insufficient, make it up by putting a little more.)
Combine cashewnut bits and sugar with cooked rice and mix constantly, till it boils well.
Boil milk in another vessel, take out its cream, and pour the milk into the cooked rice-cum-sago.
Mix saffron in a little milk and add it along with powdered cardamom and raisins.
Mix and serve.

Anjeer Halwa

Indian Cooking Recipe : Anjeer Halwa

Ingredients :
200 grams dried anjeer
3 tbsp ghee
½ cup almonds, blanched, powdered
? cup milk powder
4 tbsp sugar
¼ tsp elaichi powder

For garnishing :
2 tbsp slivered almonds

Method :
Cook the anjeer in boiling water for 3 to 5 minutes.
Drain and puree them in a mixer. Keep aside.
Heat the ghee in a heavy bottomed pan, put the powdered almonds and fry on a medium flame for at least 2 minutes.
Put the pureed anjeer, milk powder, sugar with ½ cup of water and cook for about 5 minutes till the sugar gets dissolved, stirring continuously.
Put the cardamom powder and stir well.
Decorate with slivered almonds.


Indian Cooking Recipe : Rasgulla

Ingredients :
For the Rasgullas :
1 tsp maida for dusting

For the Chenna :
1 litre cow's milk
½ tsp citric acid

For the Sugar Syrup :
5 cups sugar
½ cup milk

Other Ingredients :
2 tsp maida

Method :
For the Chenna :
Melt the citric acid in ½ cup of water and keep aside.
Keep the milk to boil in a pan, and keep on stirring continuously.
Take out from the fire and mix for at least 5 to 7 minutes till the milk is slightly cool.
Put the citric acid solution and stir the milk gently.
The milk will curdle and they whey will separate. The whey has to be clear thus indicating the milk has completely curdled.
Keep it to rest for 3 to 4 minutes.
Strain out all the whey using a clean damp muslin cloth.
Fold all the 4 sides of the muslin cloth and twist it gently so that all the whey that is the milk solids gets evenly drained out.
Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
Keep the chenna on a clean plate and knead gently so that it is free of lumps and take care not to apply too much. Pressure while kneading the chenna.
It is advisable to use this almost immediately.

For The Rasgullas :
Divide the chenna into 16 equals parts and roll each part into a ball.
Take care to see that the there are no cracks on the surface.
Dust the back of a thali lightly with the flour and keep the rolled chenna balls on it.

For the Sugar Syrup :
Mix the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8") in diameter and 150 mm (6") in height and heat while stirring continuously till the sugar dissolves.
When the syrup starts boiling, the impurities in the sugar will begin to float on the surface, forming a grey layer.
Heat over a medium flame to make the grey layer to float.
Do not stir at this point as the layer will break and it will not clarify the syrup.
After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle.
Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
Keep on boiling the syrup over a medium flame for 10 minutes and then gently take out the grey layer using a slotted spoon.
Keep the syrup to boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle.
Remove all the remaining impurities from the syrup, again using a slotted spoon.
Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.

How to Proceed :
Combine 2 tsp of the maida with ¾ cup of water to make a flour solution. Keep aside.
Heat the sugar syrup in a deep pan over a high flame and boil vigorously.
When it boils, sprinkle half the flour solution in the sugar syrup and then put the chenna balls by upturning the plate on which they are kept.
When the flour solution is added, a frothy layer is formed on the surface of the syrup.
If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup.
Make sure that the syrup froths all the time while cooking the rasgullas.
Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
Check if the rasgullas are cooked. To check that the rasgullas are cooked, drop a rasgulla in a pan of cold water. If it sinks to the bottom, it is cooked.
Take out from the fire.
Shift the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
Cool and chill for at least 3 to 4 hours before serving.


Indian Cooking Recipe : Rabdi

Ingredients :

2 cups milk
bread slices
¼ cup condensed milk
¼ tsp elaichi powder
a few saffron strands

Method :

Remove the crusts of the bread slices and throw it away.
Grind the bread slices in a food processor and make fresh breadcrumbs. Keep aside.
Boil the milk in the bottomed pan. Put the fresh breadcrumbs,
condensed milk and sugar and cook on a high flame. Keep on stirring continuously for approximately 10 minutes.
Take out from the fire, put the cardamom powder and saffron and mix properly.
Store it in a refrigerator for 2 to 3 hours.
Serve chilled.



Mango Recipes
2 cup mango puree
1 tblsp lime juice
1 cup heavy cream
1 tblsp unflavored gelatin
1/2 cup sugar
How to make mango cream:
  • Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat.Cool.
  • Mix the mango puree, sugar, lime juice and gelatin.
  • Whip the cream until stiff, then fold lightly but completely into the mango mixture.
  • Pour into a mold, rinsed out with cold water.
  • Refrigerate until set.
  • Unmold and serve plain, or decorated with slices of mango.


For the salad
125 gms Egg Noodles
500 gms Tuna, sliced into cubes
1 Onion, finely sliced
1 tbsp Sunflower Oil
1 Mango, sliced into strips
Chopped Coriander leaves
Mint leaves
For the dressing
1 Red Chilli, seeded and cut
Juice of 4 Lemons
2 tbsp Thai Fish Sauce
4 tbsp light Soya sauce
1 pod Garlic, cut
2 tbsp dark Sugar
How to make tuna mango salad:
  • In a round dish put noodles, pour out over boiling water and leave for five minutes.
  • Drain.
  • Mix all the dressing ingredients in a blender.
  • Heat the oil in a frying pan.
  • Add the tuna steaks and prepare until cooked through.
  • Transfer half the dressing over the noodles and toss to cover evenly.
  • Arrange the noodles on plates.
  • Combine cooked tuna with the salad ingredients and the remaining dressing and toss to cover evenly.
  • Spoon on top of the noodles and serve.


4 tblsp raw Peanuts
Curry leaves
150 gms Basmati Rice
1/2 tsp Turmeric Powder
11/2 tsp Mustard seeds
6 Red Chillies
11/2 cup Grated Green Mango
4 tblsp Fresh Coconut, grated
1/2 tsp Asafoetida powder
For Tempering
1 tbsp Chana Daal, rinsed
1 Red Chilli, halved
1 tsp Mustard seeds
Curry leaves
3 tblsp Oil

How to make mango rice:

  • Cook the rice and spread on a platter to cool.
  • Set aside.
  • For masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
  • Add half the grated mango.
  • Blend into a fine paste.
  • Set aside.
  • For tempering heat up the oil in a heavy frying pan.
  • Add mustard, chana daal, red chilli, and curry leaves.
  • When the mustard seeds splutter, add the peanuts.
  • Once the dal is golden, add the remaining mango.
  • Sauté for a few minutes over a medium heat, until the mango is cooked.
  • Now add the masala.
  • Cook until the raw smell disappears.
  • Remove from heat up and set aside.
  • When the rice is cool, add salt to taste and extra curry leaves.
  • Stir in the masala little by little, until well blended.
  • Serve hot with fried.


1 tblsp red onion, minced
1/4 cup fresh cilantro leaves
1/2 jalapeno pepper, seeded and minced
Juice of one lime
3 ripe mangoes, pitted and cubed
How to make mango salsa:
  • Combine all ingredients.
  • Let stand for 10 minutes.
  • Toss before serving.
  • Serve with grilled fish, chicken or pork.


Pista Choco Roll

Indian Cooking Recipe : Pista Choco Roll

Ingredients :
For the Pista Choco Roll
¼ cup powder sugar
1 tsp cocoa powder
2 tbsp chopped pistachios
2 drops rose essence

For the Khoya (mava) :
¼ cup powdered sugar

For the Khoya (mava) :
Heat the milk in a non-stick pan on a high flame till it comes to boil.
Continue to boil and keep on stirring continuously till it becomes semi-solid.
Keep it to cool.

For the Pista Choco Roll :
Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame.
Continue to stir for 5 to 10 minutes till the sugar get dissolved and the moisture has evaporated.
Keep it to cool completely, put the rose essence and stir well.
Divde into 2 equal parts
In one part, put the cocoa powder and mix properly.
Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.
In the other part, put the chopped pistachios and stir well.
Make a roll of 25 mm. (1") diameter and 200 mm. (8") length.
Arrange the pistachio roll on the chocolate rectangle and roll it in such a way that the chocolate rectangle covers the pistachio roll evenly from all sides and there are no cracks on the surface.
Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till for 10 minutes till it becomes firm.
Take out from the plastic sheet or grease-proof paper and cut into 12 mm. (½") slices.


Indian Cooking Recipe : Malpuas

Ingredients :
For the Malpuas :
1 cup cream
4 tbsp maida
ghee for frying

For the Saffron Syrup :
1 teacup sugar
a few saffron strands
2 tsp milk
2 tsp rose water (optional)

For garnishing :
2 tbsp chopped dry fruits

Method :
For the Malpuas :
Combine the cream and flour into a batter.
Smear very little ghee on a frying pan and spread a small amount of the batter on it.
Fry on both sides using a little ghee until it becomes golden brown.
Drain on absorbent paper.

For the Saffron Syrup :
Melt the sugar in 1 cup of water and simmer for 5 minutes to make a syrup of 1 string consistency.
Warm the milk in a small bowl, put the saffron and rub until the saffron dissolves. Add to the syrup. Put the rose water and keep the syrup warm.

How to Proceed :
Soak the malpuas in the warm saffron syrup for 2 to 3 minutes and drain.
Garnish with dry fruits.
Ready to serve.


Instant Jalebis

Indian Cooking Recipe : Instant Jalebis

Ingredients :
For the batter :
1 teacup self-raising flour
a pinch baking powder
½ teacup fresh curds
ghee for deep frying

For the syrup :
1 teacup sugar
½ tsp saffron
2 tsp rose water

For garnishing :
½ tsp cardamom powder
1 tbsp blanched and sliced pistachios
rose petals (optional)

Method :
Sieve the flour with the baking powder.
Put ½ teacup of water to the curds and beat well.
Melt the sugar in 1 teacup of water and boil for 5 minutes.
Warm the saffron in a small vessel, put a little milk and rub until the saffron dissolves.
Add to the syrup. Put the rose water.
The syrup should be of 1 thread consistency. Keep the syrup warm.

How to proceed :
Heat the ghee in a non-stick frying pan.
Select a plastic bottle with a small hole in the lid and fill with the batter.
Press the batter out from the bottle into the hot ghee in the form of a jalebi.
Fry on both sides. Take out and wait for 1 minute. Drop the fried jalebis into the hot syrup.
Keep for 2 minutes and then remove.
Sprinkle with cardamom powder, pistachios and rose petals.
Ready to serve hot.