Mutton khicda/Mutton Khichda a wholesome delicious dish made with pulses lentils mutton and coconut milk cooked together till mushy  then served with fried onions lemon wedge and pudina or mint leaves .Its a filling and wholesome dish with lots of flavors.
This recipe is very dear to me and I dedicate this post to my late Aunt my Mom's elder sis who was an expert cook be it biryani sheer khurma /khichdakhicda or any kabab yes she was married to a Muslim and was a pious Muslim till she breathed her last .I have been a fan of her cooking and have saved many of her recipes in my dairy ..will share them all.
Now hyderbadi khicda or khichda is different than this there is no coconut milk used .
Coming back to this post Khichda is now a regular feature in our kitchen And I'm proud to replicate it exactly the way my Aunt made it .We love it and make it quite often. The recipe I'm sharing serves 8 to 10 people adjust accordingly if making in a small quantity.
easy mutton khichdha
125 rice
125 lapsi/broken wheat
100 g vatana ( dried peas) i used yellow and green mixed
100 gm tur dal
 100 mung  dal
100 chana dal
50 gm chavli/black eyed beans/lobia
750 gram mutton
coconut milk extracted from 1 coconut
2 to 3 onions chopped finely  
3 onions fried till golden brown for garnish 
1 tbsp red chilli powder or meat /mutton masala 
1 tbsp and 1t!sp ginger garlic paste
3 to 4 green chillies and 1/2 cup coriander leaves and hand full mint or pudina ground to paste 
1 tsp jeera or cumin powder
2 tsp garam masala powder
1 and 1/2 tsp coriander powder
1/2 cup mint leaves 
handful coriander leaves 
1 tbsp ghee
3 tbsp oil 
2 bay leaves
salt to taste

  • soak the rice and lapsi separately for 3 hours if using wholewheat soak the wheat for 6 to 7 hours
  • soak all the dals for 2 to 3 hours 
  • soak the chavli for an hour
  • Boil the dals in the pressure cooker 
  • Extract the milk from freshly grated coconut,keep both the thin and thick extract
  • Also cook the chavli and the vatanas together inn pressure cooker
  • cook the lapsi and rice in pressure cooker
  • Boil the mutton with the green paste  salt and 1/4 tsp turmeric powder reserve the stock too
  • Fry the sliced onions till crisp golden brown and keep aside 
  • Heat a wide thick bottomed pan/vessel add ghee and oil

  • Then add the bay leaves .
  • add the finely chopped onions and saute till pinkish brown 
  • then add the ginger garlic paste and saute till raw smell goes off
  • then add 2 chopped tomatoes and saute 
  • Add the chilli powder or meat masala and the coriander cumin powder and mix .
  • then add the cooked dals and the rice and lapsi and mix well 

  • add the cooked mutton with the stock and mix all well ,you got to keep stirring it with a spoon in regular intervals .
  • Add 1 to 2 glasses water and the thin coconut milk extract  let it cook over medium flame 
  • You may need to add more chilli powder and salt check and add.
  • add the garam masala powder and mix
  • Lastly mix int the thick coconut milk
  • you will need to cook it for 30 to 45 minutes overall stirring occasionally
  • switch off the flame and squeeze lime juice as needed 
  • once its ready dish out in  a deep bowl sprinkle the fried onions ,serve with lemon wedge and mint leaves 

the above mentioned quantity serves 8 to 10 people
you may use beef or mutton 
you can use ghee alone but i prefer ghee and oil
tomatoes are optional you may skip i make it without tomatoes too and it taste awesome as well 

Rasmalai Cake or the Indian version of  tres leche  the most trending fusion cake is absolutely delicious and melt in mouth .Saffron or Kesar sponge soaked in the  rich rasmalai syrup/sweetened milk flavoured with saffron and nuts filled with rasmalai slices  then topped with richand delicious cream which is flavoured with kesar  and sandwiches and topped with soft and spongy Rasmalai/Rasgullas and garnished with pista ..Simply divine.
Rasmalai is one of my personal favourite Indian sweet and tres leche cake is another favourite flavoured cake so when these two are combined in a single cake its definitely a delicious treat.Had been wanting to share this classic cake since many months finally its up try this Im sure you will defintely love it
for the cake
1 cup flour/maida
100 gm/1/2 cup butter
2 eggs/see eggless option in the notes
2 tbsp milk
1/2 tsp kesar  essence/rose essence or 1tsp vanilla essence
3/4 cup powdered sugar
1/2  cup milk powder
1 tsp baking powder


  • Sift the flour ,milk powder, baking powder and keep aside
  • In a bowl take soft butter and sugar and whisk /beat till creamy
  • Add eggs and beat till mixture is well combined

  • add essence and the milk and beat for a minute
  • Add in the sifted flour in two to three additions

  • Pour the batter in the prepared cake pan
  • preheat oven at 180 for 10 minutes
  • bake for 35 to 40 minutes or until skewer or toothpick inserted comes out clean

  • allow the cake to cool completely
  • Then slice into two using a knife or thread
  • meanwhile prepare the cream ,
  • keep the bowl and beaters in the fridge for 15 to 30 minutes

  • take 1 and 1/2 cup whipping cream add 2 tbsp milk form the rasmalai and few drops of kesar essence or powdered cardamom and saffron infused milk
  • Beat till stiff peaks are formed.

  • on one slice of the cake add 3 to 4 tbsp rasmalai milk and also top it with few rasgullas
  • take a dollop of the prepared cream and cover the cake
  • keep it in the fridge for 30 minutes
  • then cover it with the other half
  • soak the  3 tbsp rasmalai on the upper part of the cake facing toward you
  • keep it in the fridge for 15 minutes
  • then cover the cake totally with the cream
  • garnish with with nuts and also place some rasgullas 
  • cool for 2 to 3 hours and enjoy

for homemade rasmalai follow this recipe
to make this cake eggless replace eggs with 1/2 cup curds/yogurt mixed with 1/4 tsp baking soda and add in place of eggs
You can add 3/4 to 1 cup of sugar to the cake 

Mixed fried rice is an all time favourite at my place,Like every other Indian we too prefer indo Chinese version of fried rice .If you are familiar with my blog you must have come across some indo Chinese dishes like schezwan noodles,schezwan lollipops and some fried rices This is how much we love Chinese but always prefer homemade .
Since I don't like  eggs in rice or noodles i place a fried egg for my hubby who is an ardent egg lover .so try this delicious and super easy mixed fried rice for your loved ones.
2 cups Cooked basmati rice or any grain
1 cup chicken cut in small chunks
8 to 10 shrimps or prawns
2 tbsp homemade  schezwan sauce
1 tsp soy sauce
2 to 3 tbsp red chilli sauce
1 carrot
1 capsicum
3 to 4 spring onions both green and onions chopped
2 tbsp to 3 tbsp Oil
Salt and pepper to taste .


  • Cook rice till done and spread it on a tray and keep aside in  the fridge for 1 hour .
  • Chop all the veggies and keep ready .
  • Marinate the chicken with salt lime and pepper powder
  • Also marinate the shrimps with salt pepper and lime juice .
  • Once you are ready to cook heat a wok or a pan add 2 tbsp Oil
  • Once the oil is hot add the crushed garlic and saute
  • Then add the chicken and saute till it's tender once cooked remove it in  a plate
  • In the same oil add the prawns and saute till they turn pink ,remove them in a plate.
  • If the oil is less add 1 to 2 tsp once hot add the garlic and saute
  • Then add the spring onions not the green part saute for a while
  • Add the carrots and saute
  • Add the capsicum and saute for 3 to 4 min
  • Now add the sauces and give it a mix then add the chicken and shrimps
  • Add the cooked rice and saute till it's mixed well.
  • Check if you need to add more chilli or soy sauce
  • Mix in the spring onion green .
  • Also add salt and pepper if required  .
  • Just before serving break a egg in a pan add salt and a dash of pepper
  • Serve  hot with the fried egg and some butter garlic prawns or chicken lollipops.

A day old rice works best as it has no moisture so if you have leftover cooked rice keep it in the refrigerator and make some fried rice.
If using fresh rice make sure you cook the rice at least 2 hours before you start making fried rice and spread the rice in plates and keep it in the fridge .
Make sure the rice is drained well if there is moisture the rice grain will break while frying .
You can use boiled or left over roasted chicken  shred to pieces before using.
Add more veggies if you prefer .
Also the sauces can be added as ones preference .

Kalakand is a delicious Indian sweet /dessert made from milk and cottage cheese .Its super delicious juicy,soft  and yummy fudge ..The texture is supposed to be grainy/danedar .I have shared a quick kesar kalakand in My early blogging days ..Since its Summers now and the king of fruits Mango is available in plenty , I thought of sharing Mango kalakand this time.
how to make mango kalakand

If you have never tried or tasted mango kalakand you should be trying this soon .I can't describe in words how delicious this is.The flavour of the fresh mango pulp is simply amazing

mango kalakand recipe

It was just too good,do give it a try You sure gonna love it..

mango kalakand with paneer

3 cups full fat cream milk
100 gm paneer
1/2 cup fresh mango pulp
3 tbsp milk powder
1/2 cup sugar or 3 tbsp condensed milk
1/2 tsp cardamom powder
nuts to garnish

  • Heat a  wide pan /thick bottomed pan add milk and let it thicken
  • Add the crumbled paneer and keep stirring it over low flame 
  • Add the milk powder and continue to stir
  • Once it thickens add the condensed milk or sugar and continue stirring so that it doesn't stick to the bottom and gets burned.

  • You will see the grainy texture ,this is when you need to add the mango pulp and stir with a spatula.
  • Also add the cardamom/elaichi powder
  • Cook till the mixture starts leaving the sides of the pan .
  • Grease a tray or thali with ghee
  • Spread the mixture on the thali and garnish with nuts.
  • Allow it to set for 2 to 3 hours.
  • Cut in desired shapes and enjoy soft danedar delicious kalakand. 

I have used Alphonso mango pulp hence the colour ,you can use frozen pulp as well
I have not used any essence since I  didn't want it to over power the kalakand.
Try and use homemade paneer.
I have used condensed milk ,you may need to add more condensed milk the sweetness was perfect for us as the mangoes i used were sweet.
You amy add more condensed milk or sugar as per your taste buds

mango burfi,mango kalakand with paneer

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