Gulab jamun – Black and Brown

Gulab jamun is a milk-solid-based South Asian sweet, particularly popular in India, Sri Lanka, Nepal, Pakistan and Bangladesh.

It is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc.



  1. Khoya /mawa-1cup
  2. Milk powder-1cup
  3. Maida/plain flour–1tbspn
  4. semolina-1tbspn
  5. Sugar -1cup
  6. Cardamom powder-1tsp
  7. Baking soda – a pinch
  8. Chopped nuts
  9. Milk:4-5 tsp
  10. Oil-for frying and 2-3 tsp for adding to mixture

Recipe with khoya:

  1. Take khoya and separate a tbspn of it aside . Now to the rest of the khoya add 1 tbspn of maida and baking soda and knead into a soft dough by adding 3-4 tsp of warm Milk
  2. Now add the finely chopped nuts to the separated 1tbspn of khoya and keep aside
  3. Meanwhile add 1 cup of sugar with 1n half cup of water and let it boil until one string consistency is reached (if you place a drop of it between two fingers and pull apart one thin string will be formed) .then add cardamom powder and keep aside
  4. Now use the soft dough to form multiple smallballs after filling or placing a pinch of nuts mixture in the center and then shaping it in small round shape 
  5. Once you finish making all balls or mini gulab jamuns. Heat oil on a low flame just that it should be very mild hot.
  6. Now fry your gulab jamuns on a very low flame by shaking the oil surrounding the gulab jamun with a spoon very gently so that it is cooked well from within and turns dark brown i.e if you want black gulab jamun and very light golden brown if you want to have brown ones
  7. Immediately soak them into the sugar syrup atleast for an hour
  8. And enjoy hot or cold as per your choice
  9. Now you can directly make your gulab jamuns without making khoya  and you can add a little semolina to raise the texture of it a bit.Everything else remains same except the dough making.

Recipe with milk powder:

  1. Take 1 cup of milk powder , semolina,plain flour ,oil and a pinch of baking soda and knead into a soft dough by adding little milk 
  2. Now use the dough for making small dough balls
  3. Rest follow the same steps as above.

Mawa from Milk powder

Mawa is a dairy product widely used in South Asian cuisine of India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan.
It can be used for making sweets and other confectioneries


  1. Milk powder-1cup
  2. Cream -1/4cup
  3. Butter -1/4cup
  4. Milk-1/2cup


  1. Melt butter in a pan and add cream and milk to it and mix the liquid mixture well
  2. Now add milk powder slowly while keep stirring continuously so that there is no lump left 
  3. Cook uptill the whole mixture is  combined well and starts leaving the sides of pan
  4. Immediately take it out in another pan  and use it for making sweets or any other thing of your choice. 

Mughlai Chicken korma/shahi mughlai Chicken

A rich and creamy chicken flavoured with spices is highly divine in taste.
This royal dish can easily bring in a lot of praises for you in any gathering of yours.
Easy to make yet highly shahi this is everyones favourite-Shahi Mughlai Chicken!!!


  1. Chicken -500gms
  2. Onion-1/medium /Diced
  3. Curd-1/2cup
  4. Tomato-2/puree
  5. Cream-1/2cup
  6. Milk-1/2cup
  7. Oil-3tbspn
  8. Cashews-10-12
  9. Ginger garlic paste-4tsp
  10. Red chilly powder-2tsp
  11. Coriander powder-3tsp
  12. Garam masala-11/2tsp
  13. Chaat masala-1tsp
  14. Salt to taste
  15. Fenugreek leaves-2tsp
  16. Green chilly:2-3

Recipe for marination:

  • Put chicken pieces in a bowl and add ginger garlic paste 2tsp +salt+red chilly powder+curd.
  • Refrigerate like this for an hour .


  1. Heat a tablespoon of oil and add cashews and after a minute add onions and saute till it turns golden brown .Set it aside then and let it cool.
  2. Then make a smooth paste of this onion and cashew by adding very little water.
  3. Now take out the marinated chicken and cook it in a pan on low medium heat without adding any water .
  4. Cook until all the water from the curd and juices of the chicken dries up completely and chicken is also a littke cooked.
  5. Now in a kadhai ,heat 2 tablespoon of oil and add rest of ginger garlic paste and saute for a minute.
  6. Add tomato puree ,milk and coriander powder and mix well and cook for 3-4 mins
  7. Then add the cooking cream,chaat masala and onion cashew paste and add the chicken pieces .
  8. Add a little water enough to cook chicken pieces and cover the lid for around 15-20 mins on low medium flame .
  9. After around 20 mins open the lid and add green chillies and fenugreek leaves. 
  10. Cover and cook for another 10-15 mins but on a very low flame until oil oozes out completely and surfaces the chicken
  11. Now mughlai chicken is ready .Serve with naan or chapati and enjoy 

Kala chana kabab /Whole Bengal Gram kabab/Veg Shami kabab

Kala channa kebab is a simple kebab recipe with boiled and crushed kala chana made into kebabs and grilled shallow fried.These kababs are succulent, tasty and makes it for a superb side dish or snack.


  1. Kala chana-250gms//soaked overnight and boiled
  2. Onion -1/Medium/chopped
  3. Boiled potato-2
  4. Oil -1tbsp and for shallow frying
  5. Red chilly powder-11/2 tsp
  6. Cumin powder-11/2 tsp
  7. Chaat masala -1tsp
  8. Dry mango powder-1tsp
  9. Salt to taste
  10. Black pepper -1tsp
  11. Green chilly-1 /chopped
  12. Chopped coriander leaves


  1. In a pan add oil and as it heats up add onion , saute for a minute and all the dry spices.
  2. Now add boiled potatoes and mix.
  3. The mixture is now ready ,Keep aside.
  4. In a bowl mash black chana and then to it add the potato mixture and mix well
  5. Then to it add the chopped coriander leaves and bread crumbs and mix well until combined.
  6. Now take a little portion of dough and form a small round ball then flatten it from center and form kababs from all the mixture
  7. Heat oil in another pan for shallow frying kababs and as it heats up add the kabab one by one 
  8. Fry until golden brown and completely cooked from all sides.
  9. Serve as a side dish or a tea snack with your favourite dip .

Chilli Garlic Chutney

This chutney is a mixture if chilli , garlic and tomato and tastes a little different from the regular ones.


  1. Tomato-2
  2. Whole red chilly-3
  3. Garlic pods:3-4
  4. Salt to taste


  • Blend everything together in a blender and form a paste likeconsistency.
  • Adjust salt and chilly acc to your taste.
  • Do not add water.
  • Serve with any snack or meal .

Chicken Pulao/Yakhni pulao

Chicken Pulao is an easy rice recipe made in unique Hyderabadi style. The dish is relished as main course across India and is a combination of chicken with the whole spices .

Ingredients for pulao:

  1. Chicken -500gms
  2. Onion-1/Diced 
  3. Oil-2tbspn
  4. Rice-21/2cup/Soaked
  5. Curd -1/2cup
  6. Garam masala-2tsp
  7. Cinnamon stick -1
  8. Black peppercorns:5-6
  9. Bayleaf-1
  10. Cumin seeds-1tsp
  11.  Kewra water-1tsp
  12. Yellow food colour-Optional
  13. Salt to taste

Ingredients for yakhni:

  1. Chicken -500gms
  2. Onion-1/roughly chopped
  3. cinnamon stick-1
  4. Black cardamom-2
  5. Mace-2sprigs
  6. Cloves:6-7
  7. Green cardamom:6-7
  8. Black peppercorns:6-7
  9. Bayleaf-2
  10. Coriander seeds whole: 3-4tsp
  11. Cumin seeds-2tsp
  12. Fennel seeds-2tsp
  13. Ginger -2-3inch piece /cut in pieces
  14. Garlic :6-7 pods
  15. Salt to taste


  1. Take 41/2cup of water and let it boil along with all takhni ingredients .Cover the pan and cook until chicken cooks i.e. 20mins approx.
  2. After it cooks well and you get that aroma of all whole spices ,let it cool a bit and then strain the water i.e the yakhni and keep aside.
  3. And then from the strained whole spices and chicken ,separate out the chicken pieces too and keep aside and discard the leftover skin and whole spices
  4. Now heat oil in a wok and to it add whole spices mentioned for pulao above ,saute for a minute and add onions and let it fry until golden brown.
  5. Now to it add garam masala ,curd and mix well and then add the chicken pieces.
  6. Let the mixture cook for about5mins on low medium heat and then add the rinsed rice.
  7. To it add all theyakhni water and adjust salt acc to your taste .
  8. Let it boil until water reduces by 50% and then cover and cook rice on low meeium heat until 90 %cooked.
  9. Now dissolve a little of yellow food colour and mix with 1tsp of kewra water and add it to pulao and cover again 
  10. Let the pulao cook on a very low  flame until completely cooked.
  11. Serve hot with Chutney and mix sakad raita or chicken curry and enjoy.

Pineapple cake with roses 

A spongy pineapple cake with rose shaped icing homemade recipe .


  1. Sponge cake -check blogpost for recipe
  2. Frosting -check blogpost for recipe
  3. Pink food colour
  4. Cake Decorating kit


  1. Place a square or any shape of your choice cake  on a cake table or cooling rack with a steel tray turned upside down on it (to create a temporary Cake table )
  2. Cut it in two pieces by sliding a knife in between horizontally diving it into upper and lower half
  3. Take buttercream frosting and add a little if red colour to get a pinkish red colur
  4. Now on the lower half place a layer of frosting and pineapple chunks or slices.
  5. Then cover with top layer and cover the whole cake with frosting very thin layer.
  6. Now with decorating pen make floral design by rotating the flower tip attachment in circular motion creating a flower effect
  7. Cover whole of the cake with such flowers and your floral pineapple cake is ready.