Creamy Mushrooms on Toast

Tender mushrooms in flavourful creamy sauce – a match that would leave you drooling

Bread Slice (of your choice)
Button Mushrooms (diced)
Milk – 1/2 cup cold
Butter – 2 tsp
Olive oil – 1 tsp
Refined Flour – 1 tsp
Salt & Pepper – as per taste
Oregano – 1 tsp
Nigella Seeds (Kalonji) – 1/2 tsp


• Clean and dice the mushrooms and sauté them mild in butter. Keep them aside.

• In the same wok, prepare roux. Add oil and butter and let it melt. To this add refined flour and cook till the flour turns pale. Put the flame on simmer and add milk to flour mix while stirring it continuously in order to avoid lumps.

• You can add more milk if the roux feels too dry. It should be of spreadable consistency. Add the salt, pepper and seasonings. Lastly, add nigella seeds. Let it cook for 2-4 minutes on low flame.

• Add the mushrooms to roux.

• Spread the mixture generously on toast and bake it for 10 minutes at 180 degree.

• Voila! Your creamy mushroom toasts are ready.


Navratri Special- Aloo Pancake

The classic latke (Potato Pancake) is made with little more than grated potatoes and onions, with egg and flour for binding. Here, is my little attempt at making kind of similar dish but this is completely falahari. It tastes amazing and is a great snack for those who are fasting for Navraatri. Serve it with chutney of your choice and enjoy!
Potato : 4-5 (medium sized)
Green Chilli : 4-5 (optional)
Coriander Leaves : a handful
Roasted Peanut : 2 tbsp (powdered)
Falahari Flour : 4-5 tbsp (any fast friendly flour)
Curd : 2 tbsp
Salt, black pepper : as per taste
Ghee : for frying
• Peel and grate potatoes and soak them in cold water in order to avoid oxidation.
• Grind roasted peanuts in a blender to make fine powder.
• In a bowl, add curd, spices, chillies and coriander.
• Squeeze water out of potato using hand.
• Add squeezed potato, falahari aata (here you can use any of the flour, I have used Singhada Aata) , powdered peanut.
• Mix it all well.
• Now take a tava, heat it, and grease with ghee.
• Make small pancakes with the potato batter and place them gently on the hot tava.
• Cook the pancakes evenly from both the sides, add a little ghee to make them crispy.
• Serve these hot with a cup of tea and chutney of your choice.

Navratri Special – Dhokla

Jai Mata Di
Happy Navratri to all of you.
There are really less food options for those who are fasting during Navratri. Having the same food daily can be boring, so here’s my attempt at curating more variety using the same ingredients. I would try to post a recipe daily for next few days, under Navratri Special.
Let’s get started

For Dhokla

Sama Rice : 200 gm
Sabudana : 50 gm
Curd : 3/4 cup
Water :1/2 cup
Oil : 1 tbsp
Salt : as per taste
Ginger Chilli Paste : 1 tsp
Eno (fruit salt) : 1 packet ( 1.15 tsp)
More water to adjust consistency

For Tadka

Jeera : 1 tsp
Oil : 2 tbsp
Green chillies (cut) : 6-7
Salt : 1 tsp
Sugar : 2 tbsp (as per taste)
Lemon : 1
Water : 1/2 cup

• In a blender, coarsely blend sama rice and sabudana separately, till you get suji like consistency.
• Take a bowl, add curd to above made mixture, add salt to it.
• Using a whisk, mix it adding water and oil.
• Keep this mixture aside for 15 minutes.
• Meanwhile, take a deep kadhai, add water in it and place a heat stand in it. Close it nicely with lid to form steam. Keep it on medium flame.
• Take a edged plate or a cake tin, grease it nicely to pour batter.
• After 15 minutes, add ginger chilli paste to the mix, add water to adjust consistency and add fruit salt.
• Add the batter to cake tin and place on top of heat stand in the kadhai. Make sure it’s stable.
• Close the lid properly.
• Cook for 8 minutes on high flame, and 15 minutes on low medium flame.
• Insert a knife in it and check if it comes out clean. The thing here is, that it won’t be as clean as a regular Dhokla is because of the flour.
• Turn off the flame, take plate and transfer the Dhokla on to it.
• Cut the pieces and pour the Tadka over it.
• Keep it in refrigerator for a while to cool down.

For Tadka
• Take a pan, add oil in it.
• Add jeera to the oil, cook it till it crackles.
• Add chopped chillies and chopped coriander leaves.
• Add water, sugar and salt.
• Bring it to a boil and let it cool for a while till your Dhokla gets ready.

Baked Yogurt (Eggless)

Yogurt is fabulously versatile. In my highly biased opinion, it deserves to be universally loved and lauded! I don’t think there’s any Indian household that does not use it in any and every way possible. Its an integral part of our everyday cuisine and that includes desserts, like these. In today’s blog, I have created two versions of Baked Yogurt – Classic Vanilla and Desi Rabri . This dessert doesn’t need much ingredients, is easy to make and the flavour would be loved by everyone in your family.
Yogurt / Curd (Thick) : 1 Cup
Milk : 1/4 Cup
Condensed Milk : 3/4 Cup
Vanilla Essence : 1 tsp
Kewra Essence/ Rose Essence : 1/2 tsp
Cardamom Powder : 1 tsp
Saffron : 7-8 strands
Yellow Food Colour : a drop of it
• Take a big bowl, add thick curd to it. You can use Greek Yogurt too. If your curd isn’t thick, you can hang it in a muslin cloth for 15 minutes. Make sure you use fresh curd. Your curd shouldn’t be sour.
• With help of whisker, beat the curd. No lumps should be left.
• Add milk and condensed milk to it and whisk again.
• Now, you can add your chosen essence and mix again.
• Grease ramekin with oil. If you don’t have ramekin, you can use regular steel bowl (katori) you have at home.
• Take a deep dish (kadhai) and place a heat stand in dish. Fill water. Water level should be below the heat stand.
• Place the lid on dish and switch on the gas on full flame. Allow steam generation.
• Now take a plate (any steel plate) that fits properly in the dish. Place the plate on heat stand and close the lid once again. And let it steam for 5 more minutes.
• Pour yogurt mix in greased ramekins or bowl. Fill 3/4 of the bowl size.
• Cover the bowls/ ramekins with aluminium foil and seal the sides properly.
• Now, carefully place the bowls in dish. Make sure the plate is stable.
• Close the lid and let the pudding broil for 30 minutes on medium flame.
• You can add water in the dish, in between the cooking process of water decreases. Be careful while doing this. Water should always be below the heat stand level.
• After 30 minutes, switch off the gas. Cover your hand with gloves or cloth and carefully take out the ramekins out of the dish.
• Let the pudding cool down at room temperature for a while and then place it in refrigerator. Allow it to cool for at least 5-6 hours.
• Once chilled, you have to demold the pudding from ramekin with help of a sharp knife. Run the knife carefully around the corners.
• Turn the ramekin upside down on a plate and tap gently. The pudding would glide out easily.
• You can top up Yogurt pudding with some nuts or fruit reserves or sauce of your choice.
• I topped Vanilla Baked Yogurt with Blueberry Preserve
• I used some saffron strands and almond flakes for the Rabri Baked Yogurt.
The flavour options with Baked Yogurt is endless. You can add any essence or even add some chopped fruits and nuts in yogurt. But, I personally like it plain.

Paruppu Payasam (Moong Dal Payasam)

Happy Onam People! Moong dal payasam is a traditional South Indian variety & is also known as paruppu payasam or parippu payasam. South Indian state of Kerala translates to “the land of coconut trees,” and so it’s no surprise that this traditional moong dal payasam calls for coconut milk.It’s a special dessert often served during the Onam festival. It is one of the must serves in the Sadhya Spread. It is simple to cook, and needs handful of ingredients. Hope you enjoy this recipe.
• Moong Dal : 3/4 cup
• Water : 2.25 cup + 1/4 cup
• Ghee : 1 tbsp + 2tbsp
• Jaggery : 1 cup
• Cardamom Powder: 1 tsp
• Thin Coconut Milk : 1 cup
• Thick Coconut Milk : 1/4 cup
• Nuts : 1/2 cup
• In a pressure cook, add 1 tbsp ghee, roast clean moong dal till it becomes light brown and aromatic.
• Add 2.25 cup water to dal and pressure cook it till 3-5 whistles. Your dal should be soft and cooked.
• In a heavy bottomed pan, add jaggery and 1/4 cup water. Stir it will, on medium flame, till you get a smooth lump free mixture.
• Once when dal is cooked, add it to sieved jaggery water and cook on medium flame.
• When the mixture is reduced by half, add thin coconut milk and cardamom powder. Cook well, keep stirring.
• Again, when the mixture is reduced by half, add thick coconut milk and turn the flame to slow. Let the payasam cook.
• Meanwhile, take another pan, add 2 tbsp ghee it, roast the nuts and chopped coconut till light brown. Please make sure, you are extra cautious while doing this. Do not burn the nuts.
• Add the roasted nuts and ghee to payasam. Cover it with lid and allow it to simmer for 5-7 minutes.
• Voila! Payasam is ready to be served.

Kesar Malai Modak

Happy Ganesha Chaturthi

May this year Bappa bless us all with good health, peace and give us all relief from pandemic. Modak is a sweet dumpling popular in India and is usually made during the auspicious festival of Ganesha Chaturthi. This sweet recipe is sure to be loved by people of all age groups. The classic modak recipe is made with rice flour and jaggery. This recipe is an instant one, doesn’t need much ingredients and is super simple to make, all it needs is some patience.

• Kesar : 10-12 strands.
• Milk Powder : 2 cup.
• Milk : 1 cup.
• Ghee : 1 tbsp.
• Sugar : 1/2 cup.
• Cardamom Powder : 1 tsp
• Desiccated Coconut: 1/2 cup
• Take a heavy bottomed pan. Add milk and milk powder in it. With help of stirrer, stir well to remove any lumps.
• Let it cook on medium flame for 5 minutes. Add ghee, kesar and cardamom powder in the milk mixture. Allow the mix to cook for another 5-7 minutes.
• Once when the milk starts thickening, add desiccated coconut and let it cook for 2 minutes.
• Add sugar. Let sugar allow. Keep stirring the mix. The milk would start to come together and form a soft paste. Cook till it leaves side while stirring and there’s no liquid left.
• Turn off the gas and allow the mixture to cool down completely. Once it is cool, take a spoonful of mixture and roll them into modak shape. If it is too sticky, grease your palms with ghee.
• Tip : Due to weather, this mixture won’t hold it’s shape well, so in order to make it easier, keep modaks in refrigerator and it’s advisable to consume it within 72 hours.