Rabri is one of the most popular dessert/sweet  from India made by reducing milk.It's rich and absolutely yumm.Goes well with Malpua,Gulab Jamun Falooda etc....I simply love this.Though the method is time consuming the result is really worth the effort.Serve it chill or enjoy it warm it taste simply yumm...
The recipe is very simple and the ingredients are very few. Only thing you need to remember few things to get the perfect layers aka Lacha in the rabri..I Prefer using a wide non stick pan to do this but usually a thick bottomed vessel or a deep wide kadai is used to reduce the milk.The milk has to be reduced on a very low flame.The cream layer forms on top has to be carefully pushed aside of the pan.

Full fat cream Milk 1 litre
Sugar 2 tbsp
few strands of saffron/kesar
Almond chopped
rose water few drops

  • In a wide non stick pan/thick bottomed pan bring milk to boil
  • Once the milk has come to a boil reduce the flame to the lowest.
  • You will see a layer f cream over the milk,With the wooden spoon/spatula push the cream layer to the sides of the pan.
  • You have to repeat this for a number of times till the milk has reduced and is thick
  • Add sugar and saffron to the milk when its thick enough.
  • Scrape the cream collected in the sides of the pan and combine it to the thickened milk.
  • Add few drops of rose water.
  • Turn off the flame and garnish with almonds.
  • Serve it at room temperature or enjoy it chilled.

Mumbai road/street style sandwich is a simple veg sandwich which is so filling and healthy too .You could use brown bread to make it healthy.A wholesome meal which can be prepared in a jiffy.Pack it for your kids tiffin or for picnics .It always comes handy when you have green chutney  at home. I have used homemade sandwich masala which makes this sandwich very yummy just like the one we get out. I  will post later.

6-8 bread slices
green chutney
1 tomato cut in  slices
2 med boiled potato sliced
1 cucumber sliced
1 onion sliced(i did not add)
sandwich masala/chaat masala as needed


  • Trim the sides of the bread and apply butter on one side of the slice
  • On the other slice apply the chutney
  • Arrange the cucumber, tomato and potato slices over the buttered slice
  • Sprinkle little sandwich masala/chaat masala
  • Place the other side of bread and press it.
  • Cut into diagonal /any shape you want and serve with tomato sauce.
  • To grill this apply little butter and toast it till brown and crisp You could use the tava /toaster to toast it.

This Chutney goes well as a dip with your fav snack or as a spread for Sandwich.It stays well in the refirgerater.You can adjust the amount of chillies as per your taste.If you have rock salt do use it it really brings a nice flavour for this chutney.

A bunch of fresh coriander leaves
1/2 cup peanuts
5-6 green chillies/as needed
1 " ginger chopped fine
3-4 garlic cloves
1.5 tsp sugar
1 tsp cumin seeds
1 tsp lime juice/as needed.
Wash the coriander leaves well.
Dry roast the peanuts and remove the skin.
In a mixer jar add all ingredients except lime add little water and grind together to smooth paste.
Scrape the sides of the mixie jar and remove the chutney in a bowl
Add lime juice .
Serve as a dip or use as sandwich spread.

Sending this to Delectable Flavours Giveaway Event

Frankie is one of the most popular street food in Mumbai there are so many famous  chains selling these in every nook and corner.Its been my fav especially in College days .We use to love eating Frankie and Dabeli... Now I make it very often at home .Its more healthy and hygenic too.
Here I have used whole wheat flour and it taste as good as the one made with maida/apf .The one we get on streets uses only  maida and lots of oil is used . The roti is actually drenched in oil and the oil drips when you bite into frankie.I have used minimal oil.The filling can be made of your choice .I love chicken and  so used this as filling.I also make this with mint yogurt chutney and add different fillings  I will post that some other day.
Usually egg is fried over the roll first and then topped with fillings but since i dont eat eggs i just skip it. on the Frankie roll

Fot the roll
1.5 cup whole wheat flour

For the chicken filling
boneless chicken 250 gms cut into small pieces
2-3 green chilli
1 tomato chopped
2 med onion chopped
1 tsp ginger garlic paste
2 tbsp coriander leaves
1/2 tsp garama masala powder
1 tsp coriander powder
1 tsp red chilli powder
1 tsp lemon juice

other ingredients
1 thinly sliced onion
1/2  tspchaat masala
1/2 tsp lime juice/vinegar
grated cheese as needed

  • Mix flour salt and water and knead to form a soft dough
  • Cover the dough with wet cloth for 15 min and keep aside
  • Roll into chapatis and roast on tava/pan with little oil.
  • Mix sliced onions with chaat masala and 1/2 tsp lime juice and keep aside.
  • Heat oil add chopped onions and saute till they turn soft
  • Add the ginger garlic paste and saute till raw smell goes
  • Now add chopped tomatoes and saute till they are mushy
  • Add the chopped chillies,chilli powder,garam masala and coriander powder and little water so that the masala doesn't burn.
  • Add the chicken pieces and saute till all the masala has coated the chicken well
  • Mix about 1/2 cup water and cover the vessel with the lid
  • Lastly add the lime juice and coriander leaves.
  • Your filling is ready.
  • Place the roti on the tava and pour the whisked egg and turn over to let the egg side cook.
  • Place the chicken mixture on the roti
  • Top it with the onions mixed with chaat masala.
  • Sprinkle chaat masala and cheese.
  • Roll it and serve .

 You can also use maida and whole wheat flour in the same proportion 1:1 or you coud only use maida.
Usually egg is fried over the roll first and then topped with fillings but since i dont eat eggs i just skip it.
If you wish to add whisk egg with salt and little pepper and pour it ontt the Frankie roll when the roll is on tava turn it over so that the egg is cooked then proceed with the filling.

Lassi is a popular drink from Punjab  made from yogurt and sugar its refreshing and yummy perfect in Summers .Adding strawberry makes this lassi so yumm and also gives a nice colour.
When strawberries were in season i made the most out of it . I always store bottles of homemade strawberry jam in the fridge and also stock up strawberry compote.Now over to the recipe.

6-8 strawberries hulled 
2-3 tbsp sugar/as needed
1 1/2 cup yogurt
1/2 cup chilled milk
ice cubes  as needed

Blend together strawberry and sugar .
Add the yogurt and milk and blend for few seconds  
Pour in individual glasses and serve chilled with ice cubes.
You can also use Strawberry crush ..you may need 1 tbsp or more as per your taste.

Val/Butter bean is my favourite Sprout.I simply love its taste.The roasted masala is ground to a paste and cooked with spices along with this val/butter bean.It goes well with chapati/roti/bhakri .I love to have this with rice bhakri which we call handbreads/rotis.
vaalchi usal /vaal in roasted coconut gravy

2 cups sprouted val/butter beans
3-4 tbsp scraped dry coconut/khobra
2 med onions slices
1 tsp cumin seeds
1 tsp malwani masala/red chilli powder/bottle masala
goda masala/garam masala powder 1/2tsp
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder


  • Soak about 1 cup Val in water overnight next morning drain all the water and tie the Val in a muslin cloth and keep it hanging in one corner for 12-24 hrs .I have only kept for 12 hours since i do no like it more sprouted.
  • Dry roast the coconut and cumin seeds on  a tava on med flame  till nice aroma comes .
  • Once brown remove it in a plate
  • In the same tava add 1 tsp oil and add 1 sliced onion and saute till it turns brown.
  • Remove and let it cool before grinding it to a smooth  paste adding little water.
  • Heat one teaspoon oil in a vessel ,add the mustard seeds let it splutter.
  • Add the remaining sliced onion and saute till it turns soft and translucent.
  • Then add the roasted ground masala, malwani /bottle masala /red chili powder and little water
  • Add the Val and cover the lid and let it cook over med flame.
  • Be gentle while string as the beans tend to break.
  • Lastly add garam masala powder .
  • Enjoy this tasty Val usal with roti/bhakri/chapatis. 

These cookies are simply yumm .crunchy chewy and delish filled with goodness of choco chips .you'll love this. These are very addictive cookies which both kids and adults will enjoy. Till date i have only posted eggless cookies and always prefer eggless cookies.I was searching for a nice eggless choco chips cookies on the net and found this one to be the best .I loved the addition of buttermilk to this cookies.Do try them I'm sure you'll be hooked on to it.

1/2 cup butter softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup Buttermilk
1 tsp vanilla essence
1 1/2 cup maida/apf
1/2 tsp baking soda
1 cup choco chips ( i used white and dark)

Mix together flour,salt and baking soda and keep aside.
Cream together butter and both the sugars ,add butter milk and vanilla essence and beat till creamy.
Fold in the sifted flour and choco chips and mix well.
Refrigerate for 1 hour.
Make lemon sized balls with your hands and place on baking sheet lined with parchment
Place the cookies 2 " apart
Bake the cookies at  160 degree Celsius for 12-16 min or till they are brown at the bottom.
Remove the cookies and allow to cool on wire rack.
Cool it completely before storing in airtight containers.

Frithad Masala is a wet ground masala with aromatic spices & coconut which is slowly dry roasted before grinding .Its a typical East Indian Masala used for making chicken ,mutton & beef curries.Authenticaly this curry use to be  made over wood fire in clay pots the &  taste is  really just  mouthwatering.I can still feel the taste & the aroma of this delicious curry.chicken curry recipeIngredients:
1 kg Chicken 
1 tsp turmeric powder
salt to taste.

For the masala
8-10 dry kashmiri chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1 cup dessicated coconut
1 tsp poppy seeds/khus khus
1 tsp sesame seeds/til
1 inch Cinnamon stick
4-5 cloves
5-6 peppercorns
1.5 inch ginger
6-8 garlic cloves.

.For the gravy
4 onions sliced
2-3 med sized tomato
sprig of Curry leaves
3-4 potatoes cut in quarters
2-3 tbsp oil
east indian chicken curry

Dry roast the spices over low flame till nice & aromatic.
Roast the coconut till light brown.
In the same pan heat oil & roast the onions.
Let it cool ,then grind together with the ginger & garlic ,tomato to a fine smooth paste.
You can prepare the masala well ahead & store for later use,however I prefer it freshly ground.
Wash the Chicken well & marinate with salt & turmeric powder.
In a vessel heat oil then add the curry leaves.
Now mix in the freshly ground masala paste.
Then put the chicken & fry well till the masala coats it.
Add water,potatoes and let it come to a nice boil.
Cook till the chicken is tender & the potatoes are soft.
Check for salt ,add if needed.
Garnish with coriander leaves & serve hot with rice & some Chicken fry.

This is perfect refreshing drink for summers which is not only delicious and refreshing but healthy too .It has goodness of banana and chickoo both have so many health benefits. Just blend chickoo and banana with milk and you have a perfect refreshing drink ready in a jiffy.I prefer having milkshakes in summers rather than having heavy lunch this keeps me full and refreshed too.The best thing is you don't have to add sugar since both banana and chickoo are sweet.

1 banana
2 med  chickoo/sapota
2 cups chilled milk

Remove the skin and seeds  from chickoo
Cut banana into pieces and put it in blender with chickoo and milk
If you wish you could add sugar as per your taste ,I did not add since both chickoo and banana were sweet.
Just blend and serve chilled.

Sending this to

tandoori chicken biryani

Chicken Tandoori Biryani is one of very popular biryani ,Everyone's favourite chicken tandoori in biryani makes it amazing. Packed with taste and flavour Chicken tandoori biryani is super delicious and easy to make at home. Smoked to perfection this flavourful chicken tandoori biryani taste amazing and the aroma is to die for.
This was one of the few things I prepared for Easter ...I had tasted this biryani for a small party at my cousins house I loved the taste and thought of trying it at home .This is really one of the best biryani i have prepared I was happy that it came out very well and tasted better than the one we had in cousin's house.

how to make chicken tandoori biryani

Now this tandoori chicken biryani has become a family favourite and we keep making this very often .It goes well with Boondi raita or onion tomato raita .I had also prepared mutton in almond gravy and whole roasted lemon chicken along with this. It was indeed a scrumptious treat.
restaurant dhaba style tandoori chicken biryani

For the rice
1/2 kg basmati rice
2 bay leaves
2 black cardamom
1 tsp shahijeera/black cumin
4-5 green cardamom
1 inch cinnamon stick
4-5 peppercorns
1 javitiri/mace

For the Chicken tandoori
1/2 kg chicken 
2 tsp ginger garlic paste
1 tsp kashmiri chilli powder
1/4 tsp chaat masala
1 tsp garam masala powder
1 tsp lime juice
1 tsp tandoori masala
1/2 cup curds beaten

For the Gravy
2 medium  tomatoes chopped ( 1 cut in roundels) 
3 onions sliced 
chopped coriander
chopped mint leaves
3-4 green chillies chopped
1/4 cup yogurt
1 tsp chilli powder
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala powder
oil 1.5 tbsp
1 tbsp biryani masala

Other ingredients
fried onions 1 cup
few strands of saffron
A pinch of orange food Colour mixed in rose water
1/4 cup milk
ghee 1 tbsp

chicken tandoori biryani

  • Soak basmati rice in water for about an hour then drain water .
  • In a vessel add enough water to cook the rice .
  • Put all the spices mentioned under rice add little salt and cook the rice till 3/4th done.
  • Drain the excess water and keep the rice ready.
  • Marinate the chicken for 1-2 hrs minimum and cook on a tava with 1 tsp oil or bake it in the oven at 200 degree Celsius for 15 min or till done  .heat coal until red hot and add a drop of ghee Or oil cover with a tight lid for 5 min to infuse smoke. 
  • Reserve the excess marinade for the gravy
  • Heat oil in a pan add the chopped onion and saute till it turns golden brown keep aside. 
  • Use half for layering. 
  • Add green chillies and saute.
  • Add the powdered masalas ,biryani masala and the beaten curds and saute till oil seperates 
  • Add about 1/2  to 1 cup water and the excess marinade and  cook for 6-8 mins.
  • You can add the chicken pieces in the gravy and cook for 5 min till the gravy has been coated well on the chicken .I did not add the chicken to the gravy.
  • Add the tomatoes roundles 

Assemble the biryani
  • In a thick bottomed vessel add 1 tbsp melted ghee and spread the rice layer over.
  • Put the gravy and the chopped mint leaves and coriander leaves and arrange the tandoori chicken over the gravy.
  • Crush the fried onions and sprinkle some nuts.  
  • Repeat with the remaining layer of rice and Sprinkle the remaining fried onions and nuts over.
  • Lastly pour the saffron infused milk.
  • Also add the red coloured water 
  • Cover with the lid and cook on a very low heat for 15-20 min.
  • Keep 2 pieces of burning coal add a drop of ghee/oil over burning coal and cover the lid tightly.
  • Serve hot with onion rings and raita of your choice.

to give the chicken smoke flavour I have placed a piece of burning coal in a silver foil in the centre of the cooked tandoori chicken and poured few drops of oil over and immediately closed the lid for 5 min discard the coal and the foil.

Its guest post time again and today I have my fav blogger Rafeeda from The Big Sweet Tooth  as my guest.Rafeeda was one of the first few bloggers who started following my blog and encouraged me with her lovely comments. .I really admire her writing skills the way she quotes and writes a post.She's a  passionate blogger who loves baking and trying various cuisines and her blog reflects that.I love her  recipes ,her bakes and everything that she has blogged  I have been waiting to try her roasted whole chicken biryani and  Pepper Mutton Curry .
She always encourages bloggers with her lovely comments. She's a very active blogger who loves taking up challenges .I always wanted her to do a guest post for me so when I asked her she happily accepted Thanks a lot dear for sharing a lovely post with us .

I am so excited and pleased to be on Gloria’s space today. Her blog “Pepper, Chilli and Vanilla” is a favorite of mine especially for her baked goodies! I love her collection of buns and cakes that she keeps churning out every now and then.  I am especially enthralled by her Turtle Buns that are hiding among the long list of my “to-do”s.  I sincerely thank her for having this humble me around in her beautiful space.

Before I move ahead, a brief introduction about myself! I am Rafeeda and I blog at “The Big Sweet Tooth”. Just like my blog name, I am a die-hard sweet fan, who can never resist a good bar of chocolate, a large bowl of ice cream, a big slice of cake or a lovely pudding! I am a working mother to two beautiful girls, who takes to cooking as a major stress buster and I enjoy trying out variety dishes in my tiny kitchen whenever I get a chance to do so. My major challenge is always to ensure that the kids eat what I cook, which is a big hurdle, as today’s kids are more vocal about their food likings! My critics are the men in the house, HD and B. While the HD is not a sweet fan, he is a silent critic of the main dishes I make while the B always marks on the sweet dishes!

I was really in a fix as to what to provide Gloria with. Being from the southern state of Kerala in India, I wanted to give something very close to what we make. Each state has their own way of making vermicelli kheer, and even each household has some small variations to them. I have already posted a quick version of making vermicelli payasam (as we call it) on my blog. Of late, in various shops, the availability of raagi (finger millet) vermicelli has been wide spread. During my last vacation, I had picked up a packet and bought along and it stayed hidden in my pantry for more than six months.

Finally when it caught my eye, I had no clue what to do with it. As usual, I googled through for ideas, but an upma or savory dishes with it would never be welcome at home, knowing my family’s taste buds. In between, I was also reminded about the request from HD’s staff to make something for them. That was when this Ragi Vermicelli Payasam was born. I must say that it was widely appreciated! I packed some for my colleagues who also loved their share. The men in the house had wide smiles on their faces and said that they didn’t miss the normal vermicelli. So I suggest then when you get bored of your normal vermicelli payasam, do grab a pack of raagi vermicelli and try this delicious yet healthy payasam! Off to the way I made it.

Raagi (Finger Millet) Vermicelli Payasam/ Kheer/ Milk Dessert
Serves 10-12

1 tsp ghee
250 gm pack ragi semiya (finger millet vermicelli)
500 ml water
1 liter milk
1 tsp cardamom powder
A pinch nutmeg powder
500 ml thin coconut milk
1/2 cup sugar
1/2 tsp salt

For garnishing:
2 tbsp ghee
4 tbsp mixed nuts, chopped coarsely (I took cashews, almonds, pistas)
2 tbsp raisins


Heat ghee in a wide saucepan. Add the ragi semiya and roast well for around 5 minutes on low heat. Add the water and cook till the water is absorbed in by the semiya. Now add the milk, cardamom and nutmeg powders and cook till the milk comes to a rolling boil. Cook on low heat for 15 minutes, stirring occasionally. Add in the coconut milk and cook till it boils. The payasam will start to thicken. Add the sugar and salt and cook for a further 5 minutes. Switch off.

Heat ghee in a kadai. Fry the nuts and then puff up the raisins. Put into the payasam and mix well. Serve warm or cold!


The payasam tends to thicken as it sits. Add boiling water till the correct consistency is reached. Do not add water and cook, otherwise the vermicelli may get all mashed up.

I sincerely hope that you liked this simple recipe of mine. I wish Gloria all the very best in her blogging journey and hope to see many many more lovely creations as time passes…

Hope you had a lovely weekend.For me it was indeed blessed .For all those who celebrated Easter I'm sure you all had a great day.I was very busy cooking and wishing everyone so couldn't wish you all yesterday .May the blessings of the risen lord be upon you and your loved ones always.
I will post all that cooked for Easter in the coming days .Today I'll share with you all my fav pizza.If you love chicken tikka you'll definitely love this pizza..Boneless chicken marinated with yogurt and spices then pan fried makes a very good topping for this pizza.Do try this yummy pizza and you'll love it for sure.Vegetarians can use Paneer Tikka  instead of chicken.
I have posted the recipe for basic pizza dough  before I have used the same recipe for the base.

For chicken tikka
chicken boneless 250 gms cut in cubes
1.5 tsp ginger garlic paste
1 tbsp yogurt
1 tsp kashmiri red chilli powder
1/2 tsp garam masala powder
1/2 tsp chaat masala

Pizza Sauce  Click here for the recipe
Pizza base Refer to this post for recipe
Mozzarella Cheese 1/2 cup
Parmesan cheese grated 1/2 cup
Oregano 1/2 tsp
Mixed herbs 1 tsp
Diced onion 1
1 Capsicum cut in cubes.


  • Marinate the chicken pieces with all the ingredients and leave aside for 1 hr or more.

  • In a tawa/non stick pan add 1 tsp oil and the marinated chicken and cook till done.
  • Apply the pizza sauce on the base of the pizza.
  • Sprinkle cheese all over
  • Place the chicken pieces,diced onion and capsicum
  • Sprinkle the remaining cheese

  • Also sprinkle  some oregano and mixed herbs .
  • I love to drizzle little olive oil over the toppings just before putting it in the oven.
  • Pre heat the oven for 10 min at 180 degree Celsius
  • Bake Pizza for about 15-2-0 min. till the cheese has melted and is bubbly.
  • Enjoy your homemade Chicken Tikka Pizza hot/warm.

Made these hot cross buns for Maundy Thursday that's today . Hot Cross Buns  are basically sweet spiced buns with raisins and currants and marked with a cross on top. Traditionally eaten in the rest of the world  on Good Friday .But here in India , especially in Mumbai we have it today .
 Maundy /Holy Thursday a day of the Eucharist when Our Lord Jesus had last supper with his 12 apostles .Since we do not eat egg or meat till Easter I made these eggless hot cross buns .They were soft and delish I just tasted one after it was baked  the rest we will share and have today after Mass.So I thought of sharing it with you all before I go to Church.

2 cups Flour
1/4 cup milk
1  tbsp butter
1/4 cup lukewarm water
1 tsp yeast
1/2 tsp salt
1 tsp cinnamon powder
1/2 tsp clove powder
1/4 tsp nutmeg powder
2 tbsp caster sugar
1/4 cup raisins
1/4 cup currants
1tbsp tutti frutti(optional)

For the cross
2 tbsp flour
2 tbsp water

  • In a sauce pan add milk and butter and place over low heat till the butter is melted and the milk is slightly warm,keep it aside.
  • Sift flour and salt and keep aside.
  • Mix 1/2 tsp sugar and yeast in lukewarm water and let it froth.
  • Mix the yeast mixture to the sifted flour and knead till you have a rough dough.
  • Now add spice powders and  milk to this and knead till you get smooth soft dough.
  • Cover the bowl with a cling foil and allow it to rise.
  • It may take an hour or two.
  • Once the dough has doubled transfer the dough on your working table and dust some flour.
  • Knock out the air by punching the dough with your fist.
  • Sprinkle the raisins and currants and( tutti frutti if using )knead well for 4-5 min 
  • Divide the dough into equal balls ans place it on a lined baking tray .
  • Cover with a damp towel and let it proof for 30 -45 min or until double in size.
  • Meanwhile make a past of flour and water and fill this in a piping /ziplock bag
  • Make cross over each bun using this paste.
  • Preheat the oven for 10 min at 190 degree Celsius.
  • Bake these buns for 18-20 min or till golden brown
  • Transfer to wire rack and allow it to cool completely.

If you want to apply glaze ,make glaze by placing water and sugar in a sauce pan and stir till sugar dissolves.
Bring it to boil  for 3-4 min and brush this glaze on the buns while they are still warm.
Serve these warm or at room temperature.
I have made a icing glaze since i found the cross too pale.I just mixed 1 tbsp milk to 1 cup of icing sugar and filled it in piping bag and piped cross on the buns while they were still warm.

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