Veg Pulao or Vegetable pulao is a delicious one pot meal and my personal favourite .Veg Pulao goes well with any veg or non veg gravies or even a simple veg kurma or dahi kadhi taste yumm wiht it..Usually served with raita and a roasted papadam in restaurants.
Veg pulao/Pilaf can be made  quickly in pressure cooker and can be best option for lunch boxes especially in those busy mornings if you keep your veggies chopped in the fridge a day ahead.
I prefer making this in a pressure cooker ,however it can be made in a pan too .

1 cup basmati rice (soaked for 20 minutes)
2 cups water
maggi cube/stock cube (optional)
1 cup veggies ( green peas,1 carrot ,3-4 french beans)
1 onion sliced (Crisp fried till golden brown )
5-6 cashews
7-8 raisins
2 bay leaves
1 inch cinamon stick
3 green cardamom
3 cloves
1 blade mace/javitri
2 star anise
1/2 tsp cumin seeds
 1 1/2 tbsp ghee/oil


  • Wash and soak the Rice for 20 minutes.
  • Boil 2 cups water and keep it ready.
  • In the cooker  add ghee/oil ,once hot add the whole spices
  • Saute for a minute
  • Add the Mixed vegetables and the soaked drained rice and saute for 2-3 minutes on medium flame
  • Add the hot water and salt and pressure cook for 2 whistles.
  • Let the steam escape ,open the lid and fluff the rice with a fork.
  • Serve with any veg/non gravy.
  • Garnish with fried onion and nuts

I do not add  ginger garlic paste to my pulao .If you want you add 1 tsp ginger garlic paste after you add the whole spices and saute till the raw smell goes away.
Then add rice and water
You can add maggi cube or any stock cube to the water while its boiling it will enhance the taste,i usually add a veg stock cube 
You can use kolam or any variety of short grain rice as well.
Always use aged rice for pulao ,new rice tends to be sticky and will result in a mushy pulao.

Mango Chutney/East Indian Mango Chutney is a sweet, tangy,mild spicy chutney made from semi ripe mangoes ..Its almost similar to the gujarati chundo but we add sliced almonds and also add ginger garlic juliennes to this...This is my favourite chutney love to relish it with every meal ..
It can be eaten with chapati too..
This year I made a huge batch of mango pickles and chutney but somehow forgot to post it here. Thought of posting it today as there are hardly any days left for the summers to get over but you can still make this chutney as you need semi ripe mangoes for this mango chutney ...
This Mango chutney is quick and easy to make and can be enjoyed soon after you make it .

1 kg mangoes semi ripe
1 kg sugar
12-15 garlic cloves
2 inch ginger
10 -15 almonds
2 -3 tbsp raisins
1  1/2 tsp kashmiri red chilli powder
1 tbsp vinegar
salt a pinch


  • Wash the mangoes,wipe it clean and dry and Peel the Mangoes ,discard the seed and grate them .
  • Slice the Almonds and keep aside
  • Cut the ginger and garlic into juliennes.
  • In a Pan take the grated mangoes and add about 1/2 cup water and place the pan over gas on medium flame.
  • Let it come to a nice boil .
  • Add the sugar and cook while stirring all the time.
  • You will see bubbles appearing 
  • Remove the scum with spoon and cook  till all the mixture thickens
  • Add chilli powder ,ginger garlic and the almonds and raisins and add salt
  • Cook for 2-3 minutes 
  • The consistency should be jam like.
  • Switch the flame off and mix in the vinegar .
  • Allow it to cool completely then fill it in sterilised glass bottles.

Use Kashmiri Red chilli powder for a lovely red colour..
This chutney stays well for a year if stored well in a clean , dry, sterilised air tight bottle.
Butterscotch Icecream is  my family's favourite ...They love all the icecream made but this butterscotch is the utmost favourite.We enjoy the crunch of the praline in the creamy smooth icecream.
Just like the other Icecreams from My blog this too is easy,eggless made without Icecream Maker..
With just few ingredients this yummy Butterscotch icecream is ready..I have used cashews for the praline ,you may use almonds or hazelnut too.
easy homemade no churn butterscotch icecrecream

1 cup Whipped cream
150 gms Condensed milk
2 tbsp icing sugar
1/2 tsp vanilla essence
1/4 tsp butterscotch essence
few drops of yellow colour

For praline
50 gms cashews
1/2 cup sugar
1 tsp butter
oil to grease
butter paper


  • In a pan heat sugar and cook on medium flame for 6-7 minutes till sugar melts,stir continuously.
  • Once it reaches amber colour ,switch the flame off.
  • Remove from Flame and add cashews and butter and mix

  • Spread the mixture on the parchment /butter paper and allow it to cool and harden
  • Using a rolling pin/mortar pestle or grinder ,coarsely powder the praline and keep aside.
  • In a bowl take whipped cream ,icing sugar and mix essence and yellow food colour
  • Beat till you get soft peaks 
  • Add condensed milk and cream * and beat for 2-3 minutes

  • Add praline and mix well with spatula
  • Pour it in air tight container and freeze for 6-7 hours until set.

*Add 1/2 cup Amul fresh cream if you are using non dairy whipped cream
If you dont find butterscotch essence ,skip it and use only vanilla 1 tsp 
I somehow dont like the flavour of butterscotch essence so added vanilla and butterscotch both ,you may only add 1 tsp vanilla or 1/2 tsp butterscotch alone.
You can make praline with almonds or hazelnut too.
You can even add butterscotch pearls .

 Overloaded with cheese and yummy toppings this Mushroom N Chicken Pizza is our family favourite...Its just too yumm .Soft Cheesy it just melts in the mouth..Try it to believe.
Make home this delicious pizza ,you can add or remove any toppings according to your taste buds..

how to make chicken mushroom pizza


For pizza base refer this link here
For the pizza sauce sauce click here

1 capsicum cut lengthwise
5-6 baby corn chopped
8-10 boiled mushrooms sliced
 1 onion sliced
 1 cup chicken tikka chunks
1 cup mozzarella cheese grated
1/2 cup Parmesan cheese grated
1/2 tsp oregano
1/2 tsp chilli flakes
1 tsp olive oil


  • Make the dough and place the base on the baking tray ,bake for 8- 10 minutes and cool
  • Now spread the Pizza Sauce and add grated Parmesan and Mozzarella cheese 
  • Sprinkle oregano and chilli flakes
  • Add generous toppings,I used chicken tikka chunks ,onion,mushroom capsicum and baby corn 

  • Drizzle olive oil
  • Add some more cheese
  • Bake for 15-18 minutes till cheese melts and turns bubbly


I always bake the base first and later add toppings and bake till cheese melts,you can bake the base with the toppings it will take around 25 minutes for the pizza to get ready
You can add chicken tandoori chunks too or even boiled and shredded chicken.

easy pizza recipe

how to  make eggless chocolate cake
Who doesn't love cakes ..Esp Chocolate cakes .i know there are few who don't but the rest love it ..Being a die hard chocoholic i simply Love chocolate cakes and always end up making one this time i tried the mirror glaze and it came out pretty well This is a super moist eggless chocolate cake which i sandwiched with whipped cream since there was some leftover and then covered with with dark chocolate ganache ..This cake was over in just 10 minutes I made this on the last day of a baking and cooking workshop that i recently conducted and my students loved it..

chocolate moist eggless cake with  ganache mirror glaze

This moist eggless  chocolate cake is perfect for birthdays anniversaries or just when you crave for a decadent moist chocolate cake.Its soft and so moist that it melts in the mouth .You don't need any sugar syrup to soak it..You can use ganache to sandwich it in between ,I generally do that but since i had some whipped cream left from cupcakes i decided to use it in this .
Do try this ,I'm sure you will love it..
moist chocolate birthday cake

1 cup flour/maida
1 tsp baking powder
3 tbsp milk powder
3 tbsp cocoa powder
1/2 tsp baking soda
3/4 cup powdered sugar
1/4 cup  plus 2 tbsp oil
1 tsp vanilla essence
1 cup water
1 tsp vinegar
1/8 tsp salt

1/2 cup whipped cream

250 gms dark chocolate
200 ml fresh cream

  • Preheat the oven at 160-170 degree for 10 minutes
  • line a 6 inch cake tin with butter paper/parchment and grease it with oil
  • Sift together flour,cocoa ,milk powder baking powder and baking soda and salt 
  • In a bowl add sifted flour and powdered sugar mix with a hand whisk
  • To this add water,vanilla and oil 
  • Just before putting the cake in the oven add vinegar and mix well
  • Pour the batter in the prepared cake tin
  • Bake for 30-35 minutes or till toothpick comes out clean
  • Let the cake cool completely before you slice it...

  • For ganache ....Heat cream over lowest flame just till bubble appears on the edges
  • Remove from the flame and add chopped chocolate and let it sit for few minutes
  • Then mix with a spatula till all mixed well .
  •  Cut the cake into half
  • Add whipped cream and spread evenly
  • Place the other half of the cake .
  • Keep it in the refrigerator for 30 minutes atleast
  • Cover the cake completely with ganache
  • keep it in the fridge for 30 minutes
  • Take about 2 tbsp ganache and add 2 tsp milk and heat it ..
  • Now spread this ganache to give the cake a mirror glaze
  • Decorate the cake by piping some rossetes with ganache or decorate as you wish...

Cut and enjoy mouthmelting moist chocolate cake...

A healthy , very filling and delicious one pot meal...Haleem is a very tasty at the same time tedious preparation made with meat like lamb/mutton /beef or chicken ,there are lots of dal /lentils/pulses which is soaked then slowly cooked with meat and other spices.Its almost similar to hareesa/harees which i have posted in the blog but here there are more lentils used...Haleem is a pasty kind of texture unlike Khicda in which the meat is not mushy .You can read more about its origin here
.I have posted Mutton Khicda already  you can check that too..To quicken up the process I prefer using a pressure cooker to cook the dal and lentils but if you have ample time and patience you can surely cook these dals and lentils on a slow fire .
Haleem is a very popular dish from Hyderabad cuisine however this is  pakistani version of chicken haleem inspired by my dearest friend Tehmeena  I thought of giving this recipe a try..Here i have taken the proportion of dal and pulses according to my choice you can add more or less pulses as per your liking.

 1/4 cup yellow mung dal split mung bean
 3 tbsp masoor dal/red lentil
2 tbsp  split green mung dal
 2 tbsp urad dal/split lentil
 1/4 cup chana dal
 3tbsp arhar/tuvar da/tur dal /pigeon pea
 1/2 cup daliya/broken wheat

1/2 kg chicken
3 onions sliced
2-3  green chillies chopped
1 tsp heaped red chilli powder
1 tbsp ginger garlic paste
 handfull mint leaves
handfull coriander leaves
1/4 cup curds
1 tsp garam msala pwder
1 1/2  tsp pepper powder
2-3 cloves
3 cinamon stick
bay leaves
1 tsp jeera/cumin

1 tbsp ginger julienes
2-3 chopped green chilli
1 cup fried onions
mint leaves
lemon wedges for garnish


  • Soak the dals/lentils  for 6 hours or overnight.
  • Soak the daliya/broken wheat seperately for 3-4 hours

  • Boil all the dals/lentils  with salt and water together in a pressure cooker 
  • Lower the flame after two whistles and cook on medium flame for 25-30 minutes.
  • Cook the broken wheat/daliya in apressure cooker with salt and water for 15 minutes.
  • In a pan take 1 tbsp ghee or oil add ginger garlic paste all whole spices and chicken fry for some minutes

  • Add turmeric powder ,salt,coriander powder 1tbsp ,garam masala powder
  • Now add red chilli powder ,fried onions and curds and saute till oil seperates.
  • Add the boiled dals and broken wheat/daliya and fry or saute for few minutes

  • Add water salt and garam masala powder and cook.
  • With a hand blender,blend it till pasty .
  • Heat some ghee in  a pan to this add chopped green chillies ,ginger juliennes and fried onion saute for few minutes and pour it over the haleem 
  • Garnish with fried onions and serve with mint leaves and ginger julienne .

I have used chicken breast pieces ,you can use chicken with bones as well but make sure the bones are discarded before blending the dal and chicken
You can make this with mutton or beef too the cooking time will be little longer
I have used the finest variety of dalia/broken wheat hence it cooked faster but make sure you add enough water to cook and always cook it  on medium flame since it is very sticky it will tend to stick at the bottom of the pan/cooker.

haleem recipe

Amrakhand or Mango Shrikhand is a very popular dessert in Maharashtra its nothing but shrikhand made with mango pulp and hung curd .I have posted a kesar pista shrikhand before and here is another delicious shrikhand..which taste good with hot puris or on its  own .I have used fresh pulp from Alphonso mangoes ,you can use any variety of mango  pulp or even canned pulp if its not in season

500 gms curds
3-4 tbsp powdered sugar
1/2 cup mango pulp
1/2 tsp cardamom powder
1 -2 tbsp milk
nuts for garnishing

  • Hung curd in muslin cloth for 5-6 hours.
  • In a bowl ,take hung curds,cardamom powder mango pulp and sugar

  • Mix it all together with a whisk or a hand blender till smooth
  • Add milk if required and blend it

  • Keep it in the fridge and serve chilled
  • You can serve it with poori bhaji or as a dessert
I have used powdered sugar you may use granulated too..You may increase/decrease the sugar amount as per your taste.
You can add saffron infused in milk if you wish.

NewerStories OlderStories Home