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Besan Dhokla

Madhuri Dileep


  • Serves: 4
  • Prep: 5 mins | Cook: 10 mins
  • Ingredients:
  • 2 cups Gram Flour
  • 6 ts sugar
  • 2 ts salt
  • 1 ts citric acid
  • 1/2 ts soda
  • 1 &1/2 cups water


  • Mix and mash together the potatoes, peas and spinach till a smooth paste is formed.
  • Add the remaining ingredients and mix well.
  • Keep in the refrigerator for 1 hour.
  • Remove from refrigerator and form into patties.
  • Heat the oil on a heavy-bottomed skillet and shallow-fry the kababs till crisp on each side.
  • Drain on paper towels. Garnish with cashews and serve hot with a chutney of your choice.




Celebratory Trifle

Rajani Nair

This yummy dessert is made with sponge cake drenched in custard and topped with fruits and nuts. Feel free to make the custard and add fruits of your choice!


•1 lb Angel Food Cake (in 1” slices)
•1/4 tsp Almond Extract
•1/4 cup Lemon Juice
• 1/4 cup Sugar
•2 cups room temperature Heavy Cream
•2/3 cup Sugar
•1 pint Blueberries
•2 pints hulled Strawberries (chop 1 cup and quarter the rest)
Preparation method

Prep: 2 hours 10 mins | Cook: 15 mins
•Spread raspberry jam onto each piece of sponge cake.
•Then break the sponge cakes into pieces and place in bottom of large glass bowl.
•Sprinkle over the fresh or canned raspberries/ any fruit or fruits of your choice
•Next make a custard by gently heating cream in a small saucepan.
•While the cream is heating, beat the egg yolks with the sugar in a bowl until golden yellow and smooth, then strain into clean bowl.
•Now pour the warm cream into it, and stir. Return custard to saucepan on a low heat and stir gently while it thickens. It should be thick enough to coat the back of a metal spoon - then remove it from the heat and leave to cool down.
•Pour the cooled custard over the sponge cakes. Whip the other carton of cream, but not too stiffly, and spread over the custard.
•Sprinkle with the flaked almonds, and chill for a couple of hours before scoffing!

Shami Kebab

Nithin S Chandran

•10 cups water
•1/2 cup bengal gram
•6 black cardamoms
•12 green cardamoms
•4 cinnamon sticks
•2 tsp Kashmiri red chilli powder
•Salt to taste
•1/2 tsp dry ginger powder
•4 pieces ginger-cut into 1" x 1" size
•1 Tbsp garlic paste
•5 green chillies-chopped
•1 tsp black cumin seeds
•1 Tbsp green coriander-chopped
•Refined oil for frying
Preparation method

•1.In a pan, add the meat, water, Bengal gram, black and green cardamoms, cinnamon sticks, red chilli powder, salt, turmeric powder, dry ginger powder, ginger and garlic paste.
•2.Bring the mixture to a boil. Reduce the heat and continue to cook it until all the water has evaporated and the meat is tender.
3.Remove the pan from the heat and keep aside to cool. Discard the whole spices.
•4.Pass the meat twice through a mincing machine, adding the green chillies, black cumin seeds and green coriander.
•5.Divide the mixture equally into lemon-sized portions and shape each of them into patty.
•6.Heat the refined oil in a pan; deep-fry the patties until they turn a golden brown

Gujarati Kadhi

Ammalu Aras

Serves: 4
•2 tablespoons besan (gram flour)
•4 cups water
•2 cups sour curd
•Salt to taste
•1 tablespoon sugar (more/less to taste)
•½ teaspoon turmeric (haldi) powder
•4 green chillis, slit in halves
•1 tablespoon fresh ginger, grated or finely chopped
•¼ cup chopped coriander leaves
•For Tadka/tempering/popu:
•1 tablespoon oil
•1 tablespoon ghee
•2 dry red chillis, broken
•½ teaspoon cumin seeds
•½ teaspoon mustard seeds
•1 pinch hing (asafoetida) powder
•1 sprig kadipatta (curry leaves)
Preparation method

•Prep: 5 mins | Cook: 20 mins
•1.Blend the gram flour, water and curd well into a smooth mixture and pour into a large pan. Add salt, sugar, turmeric powder, green chillis, and ginger. Bring to a boil and immediately lower flame to simmer. Cook 5 – 10 more minutes.
•2.Meanwhile, heat oil and ghee in a small frying pan. Add tadka/tempering ingredients and fry till seeds splutter.
3.Add the tadka mixture to the simmering kadhi. Add coriander leaves and serve hot with plain rice.

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