Choco Peanut Butter Milkshake

Chocolate Peanut
butter milkshake is very simple and easy to prepare with two simple steps. Mix and
blend till to smooth and fluffy shake. Under this shake recipe, we have to
blend milk, chocolate, peanut butter and ice-cream together. You can add more
sugar as per taste buds.

Preparation time: 0 minutes
Cooking time: 5 Minutes
Servings: 2 glasses
1 Cup Cold Milk
1/3 Cup Chocolate Syrup
2 Tbsp. Peanut Butter
1 ½ Cup Vanilla Ice-cream
Blend all
ingredients (peanut butter, cold milk, chocolate syrup and ice-cream) together in
blender. Now pour shake into individual glasses and garnish with little Ice-cream
on the top. Adjust the sugar as per taste.

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Ghugni- East India Snack

On the last day of this
North East cuisine, I choose very popular snack i.e. Ghugni is an evening
street snack in Eastern India especially in Bengal, Assam, Bihar, and Orissa.
For this recipe, soak dried yellow peas or green peas overnight and cook into
gravy with Bengali spices and serve with kurmura or onion bhajiya. Generally in
our North India (Delhi) side, this snack is served with kulcha’s, and garnish
with chopped tomatoes, onions and green chili. It’s all time fav of mine.

Preparation Time: Less than
15 Minutes
Cooking Time: 30 Minutes

4 persons

Source: Wikipedia


1 Cup
Dried Yellow Peas
2 Cup Water
Salt to taste
1 Tbsp. Oil
1 Onion, Chopped
1 Tsp. Ginger, Grated
1 Tomato, Chopped
Green Chilies as
per taste
1/2 Tsp. Cumin Powder 
1 Tsp. Coriander
1 Tsp. Garam Masala
Green Coriander Leaves
for garnishing, Chopped
Tamarind chutney,

1 Lemon Juice


Wash and Soak the
peas in water overnight. Boil the soaked peas with some salt till soft or cook
in pressure cooker till to one whistle. Heat
the oil in the pan on medium flame. Add cumin, when start splutter. Add the
onion, green chili and ginger. Cook till the onion turns brown. 
Add chopped tomatoes and
sauté till to soft and add coriander powder, salt, red chili and garam masala.
Add boiled peas and mix well. Garnish
with tamarind chutney, coriander, onion, chili, tomato and juice with little
chat masala.

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Vegetable Momos (Steamed)

I prepared one of very famous snack from the Sikkim i.e.
Steam Vegetable Momos with Tangy spicy Chutney. For the recipe, I prepare to
use carrot, capsicum, onion and corn. You can used any combo of vegetables
which you prefer or available. You can serve this momos with tomoto ketchup or
chili sauce.  I used idli stand for
steaming this momos.

Preparation Time:  More than 1 hour
Cooking Time: 30 minutes
Serving: 14 Pieces
For Momos
1 Cup Refined flour/ Maida
1 Medium sized Carrot, chopped finely
1 Green Bell Pepper, chopped finely
1 Onion, finely chopped
1/3 Cup Corn kennels
1 Tsp. Green Chili, chopped
2 Tsp. Green Chili Sauce or as per taste
1 Tsp. Soya Sauce
Salt to taste
1 Tbsp. Oil
For chutney
1 Tbsp. Oil
1/2 Tsp. Fenugreek Seeds
1/2 Tsp. Cumin Seeds
Pinch of Asafoetida
1 Tsp. Red Chili Flakes
2 Tomatoes, Chopped
Salt to taste

For Vegetable Momos
Combine flour, little salt, oil and enough water for
kneading soft dough. Cover and keep aside to set for one hour.
Heat oil in the pan, add onion and green chili and cook
till to translucent. Add chopped bell pepper, corns, carrots and cook till to
little tender. Add sauces and salt, mix well. Cook again 10 minutes.
Divide the dough into equal portions and roll each portion
into round shaped like puris. Fill the 1 tbsp. stuffing in each puri and fold
the edges properly.
Now heat the steamer with 1 glass water. You can use momo’s
steamer or idli steamer too. Add each piece into steamer and steam for 10
minutes. Now serve hot momos with chutney.
For chutney
Heat the oil in pan and add asafoetida, cumin, fenugreek
and red chili flakes, when start splutter. Add chopped tomatoes and cook till
to soft and mashy. Now add this mixture and salt into blender and blend it till
to smooth consistency. Chutney is ready to serve with momos.

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Labra- Assamese Cuisines

This time I tried some very popular recipes from Assamese cuisines… because
of choosing North East food for 4th week of this month. Out of all first is Labra, To know
proper procedure and flavors of this labra recipe I prefer to choose Sunita’s labra recipes from her space. Under this recipe, Combine and stir mix veggies with
tempering of bay leaves, red chili and panch phoron. Panch phoron is very
authentic spice mix of North East cuisines. 

Preparation Time: 15 Minutes
Cooking Time:  25 Minutes
Serving: 5-6 Persons
Recipe source: Sunita’s World
1/2 Cup Pumpkin or Squash, Diced
1 Small Sized Potato, Diced
5-6 Florets Cauliflower
 1/2 Cup Eggplant, Diced
1/2 Cup Carrot, diced
1/2 Cup Reddish, Diced
1 Small Sized Red Onion, long
2 Green Chili, Finely
1 Tsp. Ginger, Grated
2 Tbsp. Mustard Oil
Salt to taste
1 Tsp. Sugar
1/2 Tsp. Turmeric Powder
Pinch of Asafoetida
1/2 Tsp. Garam Masala
1/2 Cup Water
1/4 Cup Green Coriander,
For Tempering
1 Tsp. Panch Phoron
2 Small Bay Leaves
3-4 Dried Whole Red Chili
1/2 Tsp. Cumin Seeds

Peel and chop all veggies
into diced form.
Heat the pan or wok, add
mustard oil. When oil comes on smoky point;  add bay leaves, cumin seeds, asafoetida,
dried red chili and paas phoron or panch phoron.
When they start splutter,
add chopped onions, ginger and green chili and sauté till to golden.
Add veggies and cover with lid for 5 minutes  to cook.  Add salt, turmeric powder and
sugar. Mix well.
Add enough water and cover
with lid again and cook on medium flame till to tender and soft. When water absorbs
completely, add garam masala and chopped green coriander.
Serve hot labra with
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Panch Phoron Masala (Spice)- Bengali Spices

Panch phoran spice
mix is used in specially
North East cuisine. All of the spices in panch phoran are seeds. Traditionally
Panch phoran consists of fenugreek seed, nigella seed, cumin
seed, black mustard seed and fennel seed in equal parts. Personally
I used small amount of fenugreek seeds compare to other because of its taste is
little bitter.

Panch phoron is used for
making curries, fish, non-veg food, lentils and with vegetable too. It’s look
like powered form. In the tradition of Oriya and Bengali
cuisine, panch phoron is typically fried in mustard oil, which causes it
to immediately begin popping. After tempering, other ingredients are added to
the fried spices to be coated in the mixture.

Preparation time: 2 Minutes

Servings: 1/2 Cup
Recipe Source: Wikipedia
1 Tbsp. Cumin seeds/ Jeera
1 Tbsp. Fennel seeds/ Saunf
1 Tbsp. Black Mustard
seeds/ Sarso
1 Tbsp. Fenugreek seeds/
Methi Dana
1 Tbsp. Nigella seeds/
Combine all ingredients
into equal quantity and grind it as smooth powder form. You can store this spice in airtight jar for long time.
Homemade Spices Event  hosted by esho boho aahare.

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Eggless Mayonnaise ( Homemade)

On the last day of Basic recipe theme I choose Egg-less Mayonnaise to prepare at home. It’s very common thick or creamy texture sauce which spread on bread at the time of making sandwiches and burger or you can serve with cucumber or apple slices, even with chips and bread sticks to.

Mayonnaise is a thick, creamy sauce often used as a condiment.  It is a stable emulsion of oil, egg yolk and either vinegar or lemon
juice, with many options for
embellishment with other herbs and spices. Mayonnaise varies in color but is often
white, cream, or pale yellow. It may range in texture from that of light cream
to thick. Mustard is also a
common ingredient in mayonnaise. In Spain and Italy, olive oil is used as the oil and mustard is
never included.

Preparation time: 0 Minutes
Cooking time: 12 Minutes
Serving: 1 Cup
2 Tbsp. Refined Flour/ Maida
1 Cup Milk
1 1/2 Tbsp. Butter
1 Tsp. Salt
1 Tsp. Sugar
3 Tbsp. Vinegar
1/4 Tsp. Black Pepper Powder
1/2 Mustard Powder

Add Black pepper powder, sugar and mustard powder in white sauce
Add Vinegar and whisk well

Thick creamy Mayonnaise is ready
First prepare white sauce with flour, salt butter and milk, when white
sauce becomes room temperature.  Add
sugar, black pepper, mustard powder and vinegar and whisk well. Keep in freeze
for further use in making sandwiches, burger and also serve with chips as dip.
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White Sauce

This time blogging marathon announced basic recipes theme which are the very important for any kind of meal. So for
this theme I choose three basic liquid recipes, one is post yesterday that is
Homemade Chili Oil, and today I post White sauce.
White sauce, also known as Béchamel, is
used in a variety of dishes and is the base for many sauces. Here are the steps
for a basic medium white sauce, with adjustments for other thicknesses. This sauce
is used for making white pasta or noodles as Italian Cuisines.  It’s very easy to make white sauce at home
with flour and milk, thick consistency is called white sauce.
Preparation time: 2 minutes
Cooking time: 10 minutes
Servings: 1 cup
2 Tbsp. Refined flour/ Maida
1 cup Milk
2 Tbsp. Butter
1 tsp. Salt
1 Tsp. Sugar
White pepper powder for seasoning

Heat the butter in pan and add flour. Cook
till to butter and flour blend well for 5-7 minutes. Add salt and again sauté for
one minute extra. Add milk and stir continuously till thick consistency or
whisk. Add sugar and pepper as seasoning. Remove from the fire and cool it till
to room temperature.
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Homemade Chili Oil

How to prepare and preserve chili oil at home with two ingredients?

Chili oil
is simply oil that has been infused with the flavour of chili peppers. For preparing
this oil just chopped this chili and put in hot oil till to cool. You can use
olive oil to instead of canola oil. Chili oil can add extra heat to many
dishes. You can use it in the cooking process to add a spicy kick early on, or
drizzle it over a finished food such Chinese or Punjabi food for tempering if
the meal is not hot enough to suit your taste. You can store chili oil for
several months in the refrigerator. 

Preparation Time: 0 minutes
Cooking Time: 10 minutes
Serving: 1/2 Cup
5-6 Small Dry Whole Red Chilies
1/2 Cup Hadson Canola Oil

Get this 1 liter canola oil from Hadson. Thanks for sharing this wonderful oil with me.
On Gas
Chop the red chilies roughly and put all flakes and chili in the glass
Now heat oil in the pan for 5 minutes till to smoke arise on medium
flame. Take care not to burn much oil. Now cool for 3-5 minutes and pour this
oil in jar and keep aside to cool.
Strain the oil and keep this oil in airtight glass jar for further use.
On Microwave
Microwave the oil for 5 minutes and now put chili and flakes into
oil and microwave more for 1 minutes and keep aside to cool. Strain the oil
from flakes and keep in airtight jar.
How to Store
You can store this jar into refrigerator up to two to three months
but don’t use if you see any kind of spoilage or smell. Keep this airtight glass jar and seal
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Dal Bati Aur Churma- Rajasthani Speciality

Dal-Bati-Churma is a complete one dish
and very popular Rajasthan, India. Traditional way to serve it is to first
squash the Bati then pouring the pure Ghee on the top of it. It is served with
the yellow color daal (lentils) and spicy garlic chutney. It is commonly served
at all festivities, including religious occasions, wedding ceremonies, and
birthday parties in Rajasthan.

“Dal-Baati-Churma”, is a
combination of three different food items – Daal (lentils), Baati and Churma
(Sweet). It is a typical Rajasthani dish. Daal- is normally made of lentils and
can be little bit spicy. Baati- is made of wheat floor. Churma- is a sweet,
made of wheat flour, sugar and dry fruits. Ghee is an important ingredient in
all the three items.

Panchmel Dal
Bati recipe is taken from Taral dalal Food site as per instruction of Bati ingredients only. But for dal and churma, I prefer to use my mom’s style of cooking. As traditional Bati is prepared in tandoor but I prefer to boil first and then fry in oil till to golden. For boiling this bati, you can use steamer too. Personally prefer to make churma through parathas with sugar and cardamom for flavourful churma. You can add ground nuts in this while making ladoo of churma’s. 

 As per
ICC, Indian Cooking Challenge hosted by Srivalli, chooses very
famous meal “Dal Bati aur Churma- A complete meal from Guajarati & Marwari
Cuisine which suggest by PJ. 

Preparation time: 30-40 Minutes
Cooking time: More than one hour
Servings:  4 Persons

For Panchmel Dal
2 Tbsp. Split Green Gram/ Chilke wali Moong
2 Tbsp. Bengal Gram (Split)/ Chana Dal
2 Tbsp. Split Red Lentil (Skinless)/ Lal Masoor
2 Tbsp. Split Red Gram/ Tuvar Dal
1 Tbsp. Split Black Gram/ Kali Urad
1 Large Onion, Chopped
1 Large Tomato, Chopped
1 Green Chili, Chopped
2 Small Bay Leaves/ Tej Patta
3 Cloves/ Lung
2-3 Whole Dried Red Chilis
1 Tsp. Cumin Seeds/ Jeera
Pinch of Asafoetida/ Hing
2 Tbsp. Clarifying Butter/ Desi Ghee
Salt to taste/ Namak
1 Tsp. Turmeric Powder/ Haldi
1 Tbsp. Coriander Powder/ Daniya
1 Tsp. Red Chili Powder/ Lal mirch
1 Tsp. Raw Mango Powder/ Amchoor
Green Coriander, Chopped
For Bati/ Bafla
1 1/3 Cup Whole Wheat Flour/ Gehun ka atta
2/3 Cup Semolina/ Sooji
3 Tbsp. Bengal Gram Flour/ Besan
1/3 Cup Clarifying Butter/ Desi Ghee
1 Tsp. Carom Seeds/ Ajwain
Salt to taste
Enough water for kneading
Refined Oil/ Ghee for frying
For Churma
1 Cup Wheat Flour (Prepare chapati Dough)
1/2 Cup Melted Clarifying Butter/ Desi Ghee
1 Tsp. Cardamom Powder/ Elachi Powder
1/2 Cup Powdered Sugar
Ground Nuts (optional)
Direction & Pictorial
For Panchmel Dal

Wash and soak all gram and lentils in water for 10-15 minutes. Cook
in pressure cooker with 4 Cup water and salt on high flame till to 3-4 whistles.
Heat the clarifying butter into pan. Add cloves, bay leaves,
asafoetida, cumin and whole red chili. When they start splutter, add onion and
green chili and sauté till to translucent.
Add chopped tomato and again cook till to soft and mashy. Mix spices
in 1 cup water except raw mango water. Add this mixture in to pan and cook
again for 5 minutes.
Add raw mango powder and lentil mixture into pan. Adjust salt as
per taste. Garnish with little more ghee and chopped green coriander. Serve hot
dal with bati and churma.
For Bati/ Bafla

Combine wheat flour, semolina, Bengal gram and salt together and
sieve. Add melted clarifying butter and mix with fingertips as a crumbs form. Add
carom seeds and enough water for stiff dough.
Cover with wet muslin clothe and keep aside for 20 Minutes. Divide the
dough into 10 equal portions and give shape of proper ball.
Heat the 1 Litre water in heavy bottom vessel. Place each portion
one by one in vessal and boil for 15 minutes till to balls start floating on
surface. Now drain the balls and keep aside for 10 minutes to cool.
Heat the enough oil or ghee in wok on high flame. Fry these balls
in small batch of four in one time till to little golden on low flame.  Drain and serve this hot bati with panchmel
For Churma

Knead dough as chapatti dough. Make 2-3 Paratha with this dough. Roll
this paratha with rolling pin till to soft and mashy, it takes so hard work. Add
mashy paratha with cardamom powder and powdered sugar in bowl and knead well
again till to soft dough. Add ground nuts if you like. Divide the Sweet dough into equal portion and you can give the shape of Laddoo (balll Sized).
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Eggless Atta Cake with Choco Syrup

Today I post one more eggless baking dish i.e. “Eggless Atta Cake
with Choco Syrup”, this is one more cake from Simply Tadka cook in pressure
cooker without using eggs.
Under this recipe, we fold dry ingredients with wet one, curd and
oil is used instead of eggs, jaggery instead of sugar, and wheat flour instead
of Maida/ refined flour which makes healthy wealthy cake for kids and adults.

For giving interesting twist in this atta cake, I used chocolate
syrup and tutti frutii for garnishing. You can increase or decrease sugar level
as per taste. You can prepare same batter in microwave or oven too on 170.C for
1 hour in preheated oven.
Preparation time: 15
Cooking time: More than 1
Servings: 4 Persons

1 Cup Whole Wheat Flour/ Atta
3/4 Tbsp. Baking Soda/ Meetha Soda
1/4 Tbsp. Baking Powder
1 Cup Powdered Sugar/ Jaggery, as per taste
1 Tbsp. Cinnamon Powder
1/3 Cup Refined Oil
1/2 Cup Curd
5-6 Drops Vanilla Essence
Water, as per consistency
For Garnishing
Few Choco chips
Choco syrup
Sugar Powdered, for dusting
Little Tutti Frutti
Dry Ingredients sieve twice
Wet ingredients ( oil and curd +vanilla)

Combine and sieve twice all dry ingredients together in bowl and
blend together wet ingredients like vanilla essence, curd and oil in another one.
Now fold dry ingredients into wet one. Add enough water for
dropping consistency.
Grease aluminium bowl with little oil and pour this mixture in it.
Use pressure cooker for baking, Set a thick layer of salt in the
bottom of cooker and heat for 5-7 Minutes on high flame and cover with lid (remove
Now place the baking dish into pressure cooker and cook till to one
hour or more as per requirement on low flame.
Remove the cooker from the fire and open the lid carefully.
Remove the baking tin carefully and keep aside to cool.
Now garnish this cake, dust some powdered sugar, chocolate syrup,
tutti frutti and choco chips on the top of cake.
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