Lotus seed pudding(makhana kheer)


  1. Lotus seed or makhana – 250 gms.
  2. Milk – 1/2 litre.
  3. Milkmaid -3 tbsp.
  4. Sugar or sugarfree -1 tbsp.
  5. Almond flakes – 1/2 tsp.
  6. Raisins(Saffron,Pistachio-optional ).
  7. Cardamom powder – 1/2 tsp.


Step 1 – Roast the given amount of lotus seeds and grind in dry form a bit coarsely in a mixer grinder.

Step 2 – Now take the milk and boil it to thicken it to half the original amount.

Step 3– Mix the ground lotus seeds or makhana in the thickened milk,then add almonds,raisins,saffron, pistachio, cardamom powder and sugar.Let it boil a bit.

Step 4 – Lastly we will add some milkmaid to give that fine taste and texture to our pudding.

Step 5 – The pudding is ready to eat.We can refrigerate it and enjoy the yummy dish.

Note points -1.We can omit sugar from the dish as it already becomes sweet after adding milkmaid.But it depends on you. If you want more sweetness you can add sugar or sugarfree accordingly.

2.Milkmaid should be added at last for better results.

3.You can also add essence of your choice but it is optional in the dish.

Friends do try the recipe at home and share your comments and feedback.Till then happy cooking,happy living.



Masala Bittergourd.

Hello friends,welcome again to my food corner.Today we will make a very spicy,tasty recipe of bittergourds filled with fried spices which add a new touch to your regular lunch and dinner meals. It is tasty, tangy-spicy and will surely improve your appetite for some more.


Bittergourd – 4

For the masala filling:

Onion – 3

Ginger-garlic paste -1 tsp.

Yellow mustard paste – 2 tbsp.

Red chilly powder – 2 tsp.

Coriander-cumin powder – 1 tsp each.

Dry mango powder or amchoor powder – 1 tbsp.

Salt – According to taste.

Turmeric powder – 1 tsp.

Garam Masala – 1 tsp.

Oil for frying.



Step 1 – Wash, cut the edges of the bittergourd and make a lengthwise slit on the veggie but do not cut it in half to divide the two parts of it.The slit should be just till it divides one half halfway and does not cut them in two.

Step 2 – Blanch the veggies till cooked but firm.

Step 3 – After the bittergourd is boiled peel out the seeds of the gourd and keep it aside.

Step 4 For making the masala – 1.Grind the onion together with the seeds of the gourd and keep it aside.

2.Take a frying pan and add some vegetable oil to it.Next add some five spice or  paanchphoran to it and let it sputter.

3.Now add the ground onion paste,ginger-garlic paste,salt,turmeric powder,red chilly powder,coriander-cumin powder and fry it till it becomes pinkish in color. But take care not to burn it.

4.When the spices are cooked halfway add the yellow mustard paste and dry mango powder and cook this mixture for 3 minutes.We have to take care of the fact that the  masala should not be cooked till long after adding yellow mustard as it will go bitter in taste.Now add dry mango powder and garam masala and give all a good mix and then keep it aside.Let it cool.

Step 5 -After the masala is cooled,take the bittergourds one by one and fill them with the masala batter till full.

Step 6 – Take the same pan and add some oil and shallow fry the gourds individually or in batches till crisp and browned.Do take care not to burn them.

The tasty bittergourds are ready and can be had best with steamed rice,dal,chapatis,curries and the like.

Do try this recipe at home and share your feedback and comments and do ask queries if any.Till then, happy cooking, happy living.


Fried fish in mustard gravy.

Ingredients:-For marinating fish

Fish[Rohu] – 250 gms.

Salt – According to taste.

Turmeric powder – 1 tsp.

Garlic paste – 1 tsp.

For frying fish

Vegetable oil.

For making gravy

Yellow mustard and cumin paste – 2 1/2 tbsp.

Red chilli powder -1 tsp.

Garlic paste – 1 tsp.

Tomato puree – 2 tbsp.

For tempering

Cumin – 1 tsp.

Bay leaf – 2

Oil – tbsp.


Step 1 – Wash and cut fish in medium size pieces if it is whole.

Step 2 – Marinate the fish with salt,turmeric powder and garlic paste and keep aside.

Step 3 – Take oil in a deep bottom pan and heat it up.When it is quite hot deep fry the fish and soak extra oil in tissue paper.

Step 4 – To make the gravy,heat the given amount of oil in a karahi and add cumin seeds and bay leaf.

Step 5 – Now add garlic paste and as it heats up a bit add red chilli powder and tomato puree and give it a good stir.

Step 6 – Now add the mustard-cumin paste and fry it for 2 minutes but don’t fry it for long as it will get bitter in taste.

Step 7 – Now add water and let the gravy boil for 5 minutes after which put the fish pieces in it and boil it for 5 more minutes.The fish curry is thus ready.

Step 8 – Garnish with chopped coriander and green chillies.

Do try this recipe at home.It is a delicious one with all the goodness of taste and health.Share your feedback and comments and clear doubts if you have any.This recipe is a table turner in itself and is served with steamed rice, a dash of lemon and some stir-fried veggies.Till then happy living,happy cooking!!!




Mashed Green Gram.


  1. Whole green gram or sabut[whole] moong – 250 gms.
  2. Small Onion [finely choped]- 1
  3. Chopped ginger and garlic – 2 tsps of both.
  4. Green chilly[chopped] – 1
  5. Lemon juice – 1 tbsp.
  6. Mustard oil – 1 tbsp.
  7. Salt – According to taste.


Step 1 – Roast the green gram or sabut[whole] moong in a pan until browned.Take care not to burn it.

Step 2 – Pressure cook it for about 20 minutes and transfer it to a bowl after draining all the water.

Step 3 – Grind it in a mixer slightly coarsely.

Step 4 – Now take a bowl, add to it the mashed gram, finely chopped onion and green chillies, ginger, garlic, salt, lemon juice and oil. Give all a good mix and our mashed gram is ready to be served.

Do try this recipe at home. It is a side dish which will go well with your regular lunch and dinner ideas and is extra healthy,extra tasty with that tangy yummy touch and is a definite recipe for people who have less of time in hand. Share your feedbacks and comments and get doubts of any kind cleared. Till then have a great time everyone and always say yes to hearty living,healthy cooking!!!



Mashed Yam.


  1. Yam – 250 gms.
  2. Salt – According to taste.
  3. Green Chillies – 2-3
  4. Black mustard powder – 2 tsp.
  5. Mustard Oil – 1 tsp.
  6. Lemon juice – 2 tsp.


Step 1 – Scrape, wash and roughly chop the yam.

Step 2 – Then pressure cook it till it is well cooked and softened.

Step 3 – Now take a bowl and add to it the cooked yam, salt, green chillies,black mustard powder,lemon juice, mustard oil in the given amounts. Mash it with a masher and mix it all up well.

Step 4– The mashed yam or suran bharta is ready thus. It can be a delicious side dish to your regular lunch and dinner items.

I hope you will all like this recipe. Do try making it at home and share your comments and feedback and clear doubts if you have any. Till then happy cooking, friends!!

Yam Fritters.


  1. Yam – 250 gms.
  2. Gram Flour or Besan – 250 gms.
  3. Salt – According to taste.
  4. Dry mango or amchoor powder – 1 tbsp.
  5. Asafoetida or hing – A pinch.
  6. Red chilly powder – 1 tsp.
  7. Turmeric powder – 1 tsp.
  8. Chaat masala[optional] – A pinch.
  9. Garam Masala – 1 tsp.


Step 1 – Scrape, wash and cut the yam into thin strips and blanch it in a saucepan.

Step 2 – When the yam is firm but cooked remove it from gas and let it cool.

Step 3 – Now take a vessel, add to it the given amounts of gram flour or besan, salt, turmeric powder, red chilly powder, dry mango or amchoor powder, asafoetida or hing, garam masala powder and make a smooth batter of it with water.

Step 4 – Now heat oil in a wok . Dip the yam pieces in the batter and release in hot oil .Deep fry the yam until lightly browned. The fritters are done.

Step 5 – Remove on tissue paper. Garnish by sprinkling some chaat masala and serve with tomato or green chilly ketchup, green chutney, hummus, mayonnaise or other such dips.

I hope you will all like this crunchy recipe. Do try it at home and share your comments and feedback and ask queries if any. It is a simple,tasty dish which can be had like a snack in the evening or can be used as a side dish when taking lunch or dinner.Have a great week friends.Till then be happy and cook beauties!!!

Plain Pakora Kadhi.

Servings:For 4.

Time:30 minutes.


Ingredients:-For making the pakoras:

  1. Besan or Gram flour-250 gms.
  2. Cumin or Jeera – A pinch or 1 tsp.
  3. Asafoetida or Hing – A pinch.
  4. Vegetable oil – 2 tbsp.
  5. Baking Powder – 1 tsp.

For making the gravy or sauce:

  1. Besan – 1 1/2 tbsp.
  2. Curd or dahi {whipped} – 2 cups.
  3. Cumin or Jeera – 1 tbsp.
  4. Asafoetida or Hing – A pinch.
  5. Bay Leaf – 2.
  6. Red Chilli Powder – 1 tbsp.
  7. Cumin powder – 1 tsp.
  8. Garam Masala – 2 tsp.
  9. Salt – According to taste.
  10. Turmeric Powder – 1 tsp.
  11. Water – 2 cups.
  12. Kasuri Methi – 1 tsp.


For making the plain pakoras-1.Take the given amount of besan in a bowl.

2.To this bowl add a pinch of cumin or jeera and a pinch of asafoetida or hing.

3.Then to this bowl add 2 tbsps of oil and 1 tsp of baking powder.

4.Now add water to the bowl and make out a thick batter of pouring consistency. To get fluffy pakoras it is necessary to beat the batter with hand or non-electric beater for 20 minutes. But do not whip it up or beat it in a mixer grinder or the pakoras will not be fluffy.

5.Now heat vegetable oil in a skillet and when it is quite hot start to take small portions of the batter in your hands and drop them in oil one by one till the skillet gets full. Deep fry the pakoras,slightly brown them and take them out on a tissue paper to absorb extra oil.Let it rest. The pakoras are ready thus.

For making the gravy or sauce-1.Take the given amount of curd and whip it in a whipper.

2.Take a skillet and put some oil in it.For tempering add 1 tbsp of cumin,a pinch of asafoetida or hing,bay leaf,red chilli powder,cumin powder,and kasuri methi and then add 2 cups of water to it.Now add the fried pakoras to the water and close the lid of the skillet.

3.When the pakoras become soft add the whipped curd and then add some garam masala,turmeric powder and close the lid and let it boil for some time.

4.Then lastly add salt to the dish and the plain pakora kadhi is thus ready to be served.

Tips-1.Use only fresh besan for best results.

2.Use slightly sour curd.

3.Do not use electric beater for beating the besan batter.

Do try this  recipe at home friends. It’s super tasty ,super tempting. Do share your comments and feedback and get queries resolved. I am sure you will all like this recipe as it will truly justify your efforts. Have a great weekend,till then happy cooking!!!