One of the most loved and popular Gujarati  snack Nylon Khaman is a fluffy gluten free steamed savoury cake which is very delicious.
Its a famous dish in Gujarat and also popular in Maharashtra esp in Mumbai you will find almost every sweet  shop selling this and even some street vendors who sell this and other Gujarati famous items like fafda white dhokla.

Making this Khaman at home is very easy with simple basic ingredient easily found in every household this instant Khaman can be made within 15 to 20  minute max .
Best option when you have unexpected guest at home or when you want something light and yummy yet quick to make

If you follow the recipe to the T I'm sure you will succeed in making this in the very first attempt.

1 cup besan
1 1/2 tbsp semolina or sooji
1 tsp eno/fruit salt
1 tsp critic acid or lime juice
1 tsp sugar
1 tsp salt
1 tsp ginger and green chilli paste
1 pinch haldi
1/2 cup to 3/4 cup water
1 tsp oil

1 tbspOil
1/2 tsp Mustard seeds
1 tsp Sesame seeds
1 tbsp sugar
1/2 cup water

Coriander leaves to garnish
Fresh scraped coconut optional


  •  In a bowl mix together sifted besan/gram flour,sooji,turmeric powder,salt sugar.
  • Add green chilli ginger paste ,lime juice and water and whisk well 

  • whisk well for a lump free batter. 
  • Grease the thali or a 8 inch cake tin and keep it ready .
  • Also add water in the steamer .
  • Just before putting the batter in the steamer add the eno and quickly whisk it well. 
  • Pour the batter in thali or mould quickly and steam for 12 to 15 minutes. 
  • Meanwhile prepare tempering/tadka  ,heat oil in a pan;to this add mustard seeds then add sesame seeds and curry leaves and green chillies add 1tbsp sugar and 1/2 cup water

  • Check with a knife /toothpick or back side of a spoon if it comes out clean the Dhokla is ready. 
  • Take it out of steamer and  let it cool for few minutes
  • cut into desired shapes
  • Pour the tadka over the Dhokla and spread it evenly 
  • Garnish with coriander leaves and grated coconut 
  •  Serve with chutney.

 Enjoy spongy delicious khaman with a cup of chai/coffee

Mutton curry ,chops and pulao is what we enjoy every alternate Sunday's though the curry is always made in different style. This is a favourite at home a simple muton curry East Indian style with potatoes in roasted coconut onion masala .
The meat is either cooked first or cooked along with masala in pressure cooker .
This mutton curry is simple flavorful and easy to make it is the roasted  masala which lends flavour and taste to the curry.

The lovely red colour comes from the roasted kashmiri chillies try this simple yummy curry it goes well with rice pulao appam,pilaf, roti or  dosa.
how to make east indian mutton curry

500 gm mutton
8 to 10 dry  kashmiri chillies
1 tbsp dhania/ coriander seeds
1 tsp cumin seeds
1 tsp sesame seeds
1/2 tsp poppy seeds
3-4 cardamom
1 inch Cinnamon
4-5 cloves
7-8 black pepper
1/2 cup dessicated coconut
2 tbsp Oil.
2 big onion sliced
2 tomatoes
1 inch Ginger
6 to 7 garlic cloves
1/2 tsp turmeric powder
1/2 tsp chilli powder / bottle masala  (optional)
2 bay leaves
Sprig of curry leaves.
2 potatoes
Salt to taste


  • Wash the mutton well ,drain and keep aside .
  • Apply salt and turmeric and set aside ,this is optional.
  • Dry roast the chillies  coriander seeds;sesame  cumin seeds along with the  the whole spices  till it emits nice aroma.
  • Dry roast the coconut till light golden brown. Don't burn the coconut.
  • Remove and keep aside.
  • Add a tsp of oil and roast the sliced onions till brown  then add the garlic and ginger and saute for sometime.
  • Grind the onions,ginger garlic  coconut and the roasted spices with one tomato and little water to a smooth fine paste .
  • Heat a pressure cooker vessel add oil once oil is hot add curry leaves and bay leaves.
  • Add the other chopped tomato and saute till mushy.
  • Now add the masala paste and saute till oil separates.
  • Add the marinated mutton and saute for few minutes.
  • Add the chilli powder/bottle masala powder .
  • You may add potato at this time.
  • Adjust salt
  • Add  2 to 2 1/2 cups water/adjust according to the gravy consistency needed  and cover the pressure cooker with the lid and cook till done.
  • It may take 2 whistles or about 10 to 12 minutes or cook until meat is tender .
  • Garnish with coriander leaves and serve with rice pulao or bread of your choice.

mutton gravy,indian mutton curry

You can pressure cook the meat first  with salt water and keep aside.

Egg less Mango  Ice cream served in Chocolate cups. Easy to make and they look pretty don't they? Creamy, delicious egg free ice cream when served with edible chocolate cups will surely amaze your guest. 
Had made these last summer and completely forgot to post this ..While going through my drafts I found this and thought of posting it today. 

1 cup mango pulp
1 cup whipping cream*
1 cup amul fresh cream**
1/2 tin/200 gm  condensed milk
1 tbsp icing sugar

  • Keep the bowl and beaters in the fridge for 15 minutes
  • In a bowl take whipped cream and icing sugar and start beating till soft peaks are formed.
  • Now add the pulp condensed milk and fresh cream and beat till soft peaks
  • Add more pulp if required.
  • Pour it in an air tight container.
  • Freeze for 7-8 hours

For the cups simply melt the chocolate over double boiler.
Mix until smooth.
Pour the melted chocolate in silicone cupcake moulds.
Turn around so that it spreads,remove excess chocolate.
Refrigerate until set .
Gently peel/unmould them.
Scoop out Ice cream and serve right away .
*Incase you using thick cream/double cream or dairy whipped cream then just use 2 cups cream.
 **I have used non dairy whipped cream hence used 1 cup amul fresh cream .

Chicken tikka and Tandoori Chicken are one of the most popular and most ordered non veg starters  chicken tikkas and tandoori are not only popular in India and Pakistan but it's also  loved and very popular across the world .
Tikka which actually means boti or chunks chicken tikka is very easy to prepare at hoke you can bake grill or pan fry it .

restaurant style chicken tikka
I prefer pan frying and later giving it coals dum or dungar for the real barbeque flavourf and aroma .Serve it with pudina chutney or with a lemon wedge. I'm sure you will love this succulent juicy chicken tikka .

how to make chicken tikka

500 gm Boneless Chicken
1/ 2 cup Hung curd
1 tbsp ginger garlic paste
11/2 tsp Kashmiri red chilli powder
1 tbsp lemon juice
1/2tsp garam masala powder
1 tsp cumin powder
1 tbsp Mustard oil /any oil
Pinch of red colour optional
salt to taste

Wash the  chicken pieces and drain to remove excess water.
Apply salt and Lemon juice and leave it aside for half an hour
Mix together all the ingredients with hung curd and marinate the chicken .
Keep it in the refrigerator for 6 hours to overnight .
Remove it atleast 1 hour prior cooking.
You can grill it ,bake it or pan fry it .
I prefer pan frying with very little oil over medium flame .
Cook till done .
For the barbecue feel or the smoky flavour heat a piece of charcoal till red hot .
Place a small piece of foil in the plate /pan with chicken  and place the hot coal ,add a drop of oil and cover it tightly with a lid.
Cover it at least for 5 minutes .
Remove the foil and discard the coal .

Or as I did you could pan fry the chicken and later place the chicken over the coal directly on the flame placing a wire rack .
Place the chicken pieces on greased wore rack and just flip the chicken for few minutes until charred .
Serve hot with lemon wedge Pudina chutney or some green salad.

Chicken croquette with vegetable coated in vermicelli and fried it taste super yummy and makes a great appetizer a perfect starter for parties..
It's pretty similar to the Russian kabab I posted before..but here I have shaped it into croquette. 
Serve it with ketchup or schezwan sauce taste great with anything.Its always  a hit at my place. These are loved equally by kids and adults.I have served it  with myhomemade schezwan saucesauce .

250 gm chicken breast
1 carrot
1/2 cup sweet corn
1 potato
1 1/2 tsp black pepper
2 green chilli
1 tsp ginger garlic paste
1 tbsp maida /flour
1/2 cup milk
1 tbsp butter
Vermicelli to coat
1 egg beaten
Oil to shallow fry
Salt and pepper to taste.

Boil the chicken with salt ginger  garlic paste  2 green chillies and shred to pieces.
Chop the carrot into small dices
Boil the sweet corn and keep aside
Heat a nonstick pan
Add butter and oil then add cumin seeds
Add the chopped onion and saute till it turns soft.
Add chopped carrot and saute well
Now add in flour and mix
Add milk and stir well till the mixture is combined
Add cheese if using, black pepper powder and the shredded chicken.
Switch the flame off
Remove the pan from the flame and add boiled mashed potato
Once cool mix all well ,the mixture Will be sticky
Apply little oil on your palms and shape it into croquettes.
Dip each croquette in beaten egg and coat it with vermicelli
Shallow fry over med flame till golden brown
Serve with schezwan sauce or any dip.
you can use any veg of your choice
after shaping the croquettes keep it them in the refrigeratoe fro 20 min atleast then dip and fry or you may coat them in vermicelli and keep it in the fridge andfry when needed

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