Tuesday, May 26, 2009

Green Island


1 scoop vanilla ice-cream
2 spoon khush syrup
100 ml limca


fill the glass with khush syrup and add limca. Put a scoop of vanilla ice-cream on top

Monday, April 20, 2009

Pink Lady


1/2 cups Milk
2 tb Lemon juice
1 tb Grenadine
1 tb Sugar, granulated
6 Ice cubes

Measure milk, lemon juice, grenadine, sugar and ice cubes into blender. Blend until ice is gone. Serve immediately.

Serves 3

Tuesday, December 9, 2008

Dal ka seera


500 gm Moong dal (green)
500 gm sugar
500 gm ghee
saffron soaked in a little milk
elaichi powder
water about 250 ml.


Soak the dal for 5-6 hours.
Wash and remove the skins well.
Grind dal fine either in a stone grinder or electric grinder or mixie.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once sugar dissolve add a few tblsp. of milk.
As the syrup boils the scum will rise.
Remove with a strain.
Further boil till the syrup become sticky between the fingers.
(One thread should fall when poured from a tilted spoon) keep aside.
Heat the ghee in a heavy kadai (vessel) and add dal.
Keep stirring rigorously to avoid burning.
Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
Pour the hot syrup, add elaichi and dissolved saffron.
Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
Decorate with chopped dry fruit.
Serve hot especially on a cold day.

Note: This recipe can be made quickly. For that take Moong dal(Yellow dal) i.e without skin. Crush the dal in mixure(No need to soak it).  Then heat ghee and add the the powdered dal. Keep stirring for some time till dal is little cooked (It gets little red). Then add water in it. Stir it continously till water is absorbed and ghee begins to separate. Then add Sugar and elaichi powder. Stir carefully till sugar is absorbed and ghee is separated. Seera is ready. serve hot.

Wednesday, December 3, 2008

Kadai Paneer


200 gm Paneer(Cottage cheese) 

1 medium sized capsicum

3 medium sized onions 

3 medium sized tomatoes

1 Green chili

½ inch of Ginger

6-7 cloves of Garlic

Pinch of Cumin and mustard seeds

Pinch of Hing

Whole Coriander seeds

1 ½ tbsp Watermelon seeds

25 gm cashewnuts

2-3 Red chilies

½ spoon Red chili powder

½ spoon Coriander powder

½ spoon  Turmeric powder

Pinch orange color




Garam Masala

1 tbsp Khoya

1 tbsp Cream

1 tsp kasoori methi


Take cashewnuts and watermelon seed and grind it. Soak the paste in water for 1 hour.

Boil tomatoes and remove skin than Make paste of it.

Take 2 onions and make paste of it.

Take Green chili, ginger and garlic and make paste of it.

Cut Paneer, capsicum and 1 onion in triangular shape.

Heat the oil in vessel(Kadhai).

Add cumin, coriander and mustard seeds, red chilies and hing in oil.

Add paste of ginger-garlic and chili in it.

Stir it and add onion paste.

After that add tomato paste and stir it properly.

After some time add cashewnuts and watermelon seed’s paste and stir it properly for some time. Add some water if needed.

Add red chili powder, coriander powder and turmeric powder.

Add chopped capsicum and onion.

Add bit of milk and orange color.

Then add Pieces of Paneer and mix it properly.

Add Garam masala, khoya and kasoori methi.

Turn off the Heat.

Add salt, few drops of lemon, cream  and butter. Mix it properly

Serve it with grated paneer on it.

Note: To make this Jain avoid garlic and ginger paste. Instead on paste of onion add paste of bottle gourd. Don’t add bottle gourd in pieces. 

Wednesday, November 26, 2008



300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve


Boil dal in plenty of water till soft but not broken.
Drain in a colander for 10-15 minutes.
Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is formed
Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough.
Take a morsel sized ball of dough, roll into a 4" round.
Place same sized ball of filling in centre, life all round and seal.
Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
Shallow fry on griddle like a paratha for a better flavour.
But this method will consume more ghee and therefore calories.
Serve hot with dal or amti.

Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)
A complete Jain Recipe