Almond Burfi (Badam cake)


Almond (with or without skin) – 1 cup (soak in hot water for 30 mins)

Sugar – 1 cup

Milk – ¼ cup

Cardamom powder- ½ tbsp

Ghee or butter – 4 tbsp

Raisins – for decoration

Preparation of Almond Burfi:

  1. Peel the skin (if it is with skin) from the soaked almond and grind it with enough milk to make it like a fine paste.
  2. Add sugar, cardamom powder to the almond paste and whip it for a min and keep it aside.
  3. Take a plate, grease it with ghee and keep it aside.
  4. Now heat 2 tbsp of ghee in a non-stick pan and add the almond mixture.
  5. Make the flame to low and mix the mixture continuously. Add some ghee in between and mix it well.
  6. When the mixture starts to thicken and starts leaving the sides of the pan without sticking.
  7. Take out the pan from flame and pour the mixture in the plate. Spread the mixture evenly in the plate. Allow it to cool for 2-3 mins, then cut it into pieces.

Decorate with raisins and serve…..

Additional Info:

You can also do this with almond powder. Just mix the sugar and little milk to the almond powder and set aside for 10 mins. Then follow the above procedure from step 3.

You can also add little saffron and cashews for a rich taste.


Green Chilli Bhajji (Milagai Bhajji)


Green (long, fat) chillies – as needed

Gram Flour – ½ cup

Chilli powder – 1 tbsp

Salt – to taste

Asafoetida – 1 pinch

Baking soda – 1 pinch (optional)

Kesari colour (optional) – 1 pinch

Water – to make batter

Oil – to fry

Preparation of Batter:

  1. Take the gram flour in a bowl and add chilli powder, salt, asafoetida, (baking soda, colour – optional).
  2. Add water little by little to the flour mixture and mix it well till it becomes like a dosa batter. Keep it aside for 5 mins.

Preparation of Green chilli Bhajji:

  1. Heat oil enough to deep fry in a frying pan in medium flame.
  2. Wash the chillies well and dip it in the batter one by one.
  3. Dip it well so that the batter gets spread all over it.
  4. Once the oil is heated well to fry, take one chilli out of the batter and put it in the oil. Keep it in medium flame.
  5. Fry for a min then turn it over to the other side and fry for a min.
  6. Once it is turned to a golden brown colour, take out and put in a vessel covered with tissues. The tissues will take out the excess oil. Repeat the process for all the chillies.

Enjoy it with sauce or Chutneys……

Additional Info:

You can fry the chillies with the stem in it or you can remove it.

The batter is same for all kinds of bhajji. So you can use the leftover batter for other vegetables.

Babycorn Matar Manchurian

Serves 2


Baby corn – 10 – 15 (cut into pieces)

Peas – ½ cup

Tomato – 1 (chopped)

Tomato puree – 4 tbsp

Chilli powder – 1 tbsp

Green chillies – 2

Fennel (sombu) – ½ tbsp

Jeera (cumin seeds) – 1 tbsp

Cloves – 1

Mint leaves (pudhina) – 4-5 leaves

Garam masala powder – ½ tbsp

Salt – to taste

Asafoetida – 1 pinch

Oil or ghee – 1 tbsp

Milk cream – 2 tbsp or milk – 5 tbsp

Coriander – for garnishing

Preparation of Babycorn Manchurian:

  1. Heat oil in a pan, add fennel, jeera, mint leaves, cloves, green chillies, asafoetida and fry lightly.
  2. Add the tomatoes with little water and cook for 2 mins.
  3. Now add the baby corn pieces, peas, chilli powder, garam masala powder, tomato puree, salt with some water and cook for 15 mins. The baby corn must be cooked well.
  4. Cook till it becomes thick and dry. Add milk cream lastly and remove from flame. Garnish with coriander.

Serve hot…. And it’s a nice starter.

Additional Info:

You can also do this without peas.

Avoid green chillies if you do not want it to be spicy.

Kadai Paneer

Serves 2


Paneer (homemade or readymade) – 15 – 20 cubes or 250 gms

Red or Green Capsicum – 1 (cut into long thin pieces)

Tomato – 2 (grinded or cut into small pieces)

Cashews – 2-3 (shredded)

Chilli powder – 1 tbsp

Dhania Powder – 1 tbsp

Amchur powder – ½ tbsp

Garam masala powder – ½ tbsp

Fennel (sombu) – ½ tbsp

Jeera (cumin seeds) – 1 tbsp

Cardamom – 2 or ¼ tbsp powder

Poppy seeds – ½ tbsp

Mint leaves – 4-5

Asafoetida – pinch

Curd – 2 tbsp

Milk – ½ cup

Milk cream – 1 tbsp (optional)

Salt – To taste

Oil or ghee – 2 tbsp

Coriander – for garnishing

Preparation of Kadai Paneer:

  1. Heat 1 tbsp oil or ghee in a pan and fry the paneer cubes and capsicum. When paneer starts turning golden brown remove from flame and keep it aside. You can fry them separately too so that the capsicum gets more fried and it will taste cool.
  2. Heat 1 tbsp oil or ghee in a pan, add fennel, jeera, poppy seeds, mint leaves, asafoetida and fry lightly.
  3. Now add the tomatoes and some water to cook. Add chilli powder, dhania, amchur, garam masala powder and cook for 5 mins in medium flame. Add little water if needed.
  4. Add milk, curd, salt and cook for 3-5 mins till it becomes slightly thick.
  5. Now add the paneer and capsicum, mix and cook for 2 mins and keep it aside.

Add coriander, milk cream and serve hot…….

Additional Info:

I usually add green capsicum, but in my friend Rohini’s blog, she has suggested red capsicum.  I tried it and it tastes really good.

Instead of frying the paneer normally try to burn it slightly. I did like that this time, it tasted awesome…..