Thursday, March 15, 2018

Lemon Coriander Soup

Lemon Coriander Soup is a delicious soup made with vitamin C rich ingredients like lemon, coriander, carrots and cabbage. Lemon is a rich source of vitamin C, which in turn helps build immunity from cold and cough and thus this soup makes for a great healthy recipe. This soup has the delicate flavours from the stock and the vegetables. The carrot give it a mild sweetness that balanced the lemon and the chilli perfectly.Lemon's tangy flavours make this soup scrumptious. This soup recipe is quick and easy-to-make and very light for stomach and will refresh you instantly . adding black pepper enhance the flavours in this soup. Enjoy this a healthy soup with piping hot !

Vegetable oil/Butter-1 tbsp
Vegetable stock/ water                -3 cup
Ginger, chopped-1/4 tsp
Garlic chopped  -2 flakes
Onion, chopped               -1 btsp
Cabbage, chopped-1 tbsp
Carrot chopped- 1tbsp
Green chil, chopped-2
Pepper powder-1/4 tsp
Salt-to taste
Coriander stem, chopped-2 tbsp
Coriander leaves finally chopped- 1/2 cup           
Lemon juice-      1 tbsp
Corn flour-2 tsp in 2 tbsp water
For Stock: Use vegetable stock. You can add onions, carrots, garlic, tomatoes, celery and peppercorns. You need to boil all these in water for about 15-20 minutes. Pour the stock through a sieve and it for the soup
1.Wash coriander leaves and vegetables well. Chop the coriander leaves and the veggies finely.
2.Take a pan and heat 2 tbsp of oil/butter in it. Add chopped chillies, onions, garlic and ginger to this, and sauté till they look golden brown.
 3.Add chopped cabbage ,carrots and corn  to the pan. for vegetable stock. You can choose any vegetable of choice. Add four cups of water to this and let it boil for about 15 minutes.
4.Now that it is boiled, switch the flame off and strain the water. Remove the vegetables and your vegetable stock is ready.
5.Add few chopped vegetables to it to make your soup interesting .(I used cabbage, carrot, onion, corn )Stir for few seconds.
 6. Then add vegetable stock, green chili and coriander stem in the pan. Mix it well, let it boil for few minutes on medium flame.
7.Dissolve corn flour in2 tbsp. water. Add corn flour paste in the wok with continuous stirring with spatula to avoid any lumps in the soup. Cook it for another 1-2 minutes.
8. Finally add some salt and pepper for taste and half of the coriander leaves and salt. Mix it well. Let it boil for another 2-3 minutes on low flame.
9.Switch off the flame, Take the soup into a bowl, squeeze some lemon juice into it and garnish with few coriander leaves.
9.Delicious lemon coriander soup is ready to serve, serve hot.
Note:If a clear soup is desired, add more vegetable stock and less of the vegetables. Similarly, for a thicker consistency, the quantity of corn flour can be increased as well.


Wednesday, March 7, 2018

Fruit Custard

Fruit custard is one of those desserts that people from all age groups love. A delicious mix of fresh chopped fruits dunked in a rich and creamy custard. It requires very less preparation & cooking time and can be made from simple ingredients. Fruit Custard tastes best when it is cooked and served chill. It is a good accompaniment at the end of a meal and gives a nice soothing feeling.
Some mix the fruits with the custard and refrigerate but I do not like it because Sweetening the fruits not only acts as a coat and prevents them from getting discoloured quickly due to oxidisation. I personally prefer the custard and the fruits and refrigerating separately. 

Milk-    3 Cup
Custard Powder-    3 Tablespoon
 Sugar-1/2 cup
Cup Chopped Bananas-   1/2 Cup
Chopped Apples-   1/2 Cup
Pomegranate Kernels-    1/2 Cup
Grapes-    1/2 Cup
1.Take 1/4 cup milk in a bowl separately and keep aside.
2.Heat the remaining milk in a sauce pan. When it begins to boil, add sugar and stir well and let it cook over medium flame.
3.To the 1/4 cup milk bowl, add custard powder and mix well till there are no lumps.
4.Add this paste to the boiling milk and stir well to mix. Keep cooking over flame as the custard thickens.
5.Stir occasionally to prevent the milk from sticking on the bottom.Boil this for an additional 2-3 minutes, stirring continuously. the milk changes colour to dark yellow..
6.Remove the pan from the heat and stir for another 2 minutes. transfer to a small bowl and cool completely .Then refrigerate for a few hours to chill.
7.Chop all fruits into bite sized pieces. You can add bananas, apples, grapes, pear, cherries, strawberries, pineapples, pomegranate, mango, orange, kiwi or any other seasonal fruit of your choice.
8.Pour a spoonful of chilled  custard sauce on the fruits. Keep layering this way alternately with fruits and custard sauce to complete the dish.
9.Garnish with chopped pieces of fresh fruit, jellies or chopped nuts like almonds or cashews. Serve the custard chilled.

Monday, February 5, 2018

Eggless Kaju Pista Cookies –(Cashew Pistachio Cookies)

Eggless Kaju Pista Cookies is a delicious snack recipe made with flour, kaju and pista. Kaju Pista Cookies are one of the popular cookies in India. It is famous for the crispy texture.  These scrumptious cookies prepared with pistachios, cashews and flavored with cardamom powder makes a good option with a cup of chai and Perfect for picnic, high tea and kitty parties, this easy snack recipe is loved by kids also perfect for giving as gift! Try it. I made it in huge amt for my daughter family. Everyone loved it! I followed her recipe as it is.

 Recipe Courtesy: Anyone can cook with me



All purpose flour- 1.5 cups

Cashew powder-1/4th cup

Butter-160 grams

Custard powder- 2 tbsp

Powdered sugar-1/2 cup

Milk(if required)- 2 tsp

Chopped dry fruit(kaju pista)- 1/2 cup

Baking powder-1/2 tsp

Vanilla extract-1/2 tsp

Green cardamom powder-1/2 tsp

Kewda essence-3-4 tsp


1.Take cashews in a mixer jar and grind it into a fine powder. Crush the seeds of cardamom into a fine powder. Grease two baking trays

2.Take melted butter into a big mixing bowl. Add powdered sugar into the butter and whisk it continuously until the mixture turns even and fluffy. Then add both essence and mix well.

3. After that, add cashew powder, green cardamom powder, all purpose flour and baking powder. Knead the dough by adding milk in small portions.

4.Now add chopped dry fruits and mix it well like a dough

5.Divide the dough into two log , wrap into cling film and refrigerate for 2 hours

6.Take out the logs  after 2 hours and cut the cookies into 2 inches gap.

7.Place the cookies on baking tray and bake for 12 to 15 minutes at 180 degree celcious.

8.Cool it for atleast 15 minutes and Transfer the cookies on a serving plate.

9.  Serve these crispy and mouth-melting cashew pistachio cookies

Monday, January 1, 2018


New Year’s Eve is one of the most celebrated occasions in the calendar year. We all want to enjoy the ushering of the new year with energy and happiness as well as wish to have special and unforgettable memories. A “sweet” start to the New Year let's welcome the new year with a sweet tooth and loads of sweetness and goodness in our heart.For this New Year I Prepared our favourite sweet Malpua.

Malpua is a popular North Indian recipe made during festivals and special occasions. It is Prepared with maida and semolina, this is a quick dessert recipe that you can make for your loved ones. These small pancakes are fried in ghee and then dunked in sugar syrup. Malpuas has quite a few regional variations. In some parts, Khoya is added instead of Semolina, and  This is usually served with rabri but you can also eat malpuas without it.  The malpuas have to be deliciously rich, soft in the middle, slightly crispy along the borders and it should have a melting in mouth texture, and the thick kesar and cardamom flavoured syrup and Enjoy the warm, rich, melting taste of malpua  it’s a bliss trust me. 

 Maida– 1 Cup
Sugar –2 to 3 tsp
Semolina (Suji) – 1/4 cup
Milk Powder -3 tbsp
Milk – 1/2 Cup
Cardamom powder – ½ Tsp
Ghee – For frying
 A pinch of baking soda
Mix dry fruit pieces – For garnishing
For sugar syrup:
Sugar-  1 cup
water-    ½ cup
cardamom powder -    ¼ tsp
Few threads saffron

  1. For making the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top. Once the sugar syrup is thick, remove the pan from the flame and keep aside
2.. Mix maida, milk powder, semolina, sugar, cardamom powder and milk together to form a smooth flowing consistency batter (the batter should not be too thin or thick). Stir properly till all the sugar dissolves, take care so that no lumps are formed and keep it. . Once the batter is ready, keep it aside for few minutes so that the flavour of spices gets absorbed.
 3 Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides. Remove the cooked malpua and drain the excess ghee.
4.Now soak the malpuas into hot sugar syrup. rest for few minutes making sure both the sides of malpua are soaked well. Remove it and place it on a serving plate.
5.Spread the dry fruit pieces on the Malpua and serve hot