I love to cook food…….Whenever I am free I try out new recipes, do some experiment over them………… I want to share few of my recipes:

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  • Mirchi ka salaan

Ms 1.jpg


8-10 large green chilies Oil to deep fry

For the salan paste:

2 tbsps peanuts

2 tbsps desiccated coconut

1 tbsp sesame seeds

2 tbsp coriander powder

1 tbsp cumin powder

2-3 whole red chilies

¼ tsp black pepper powder

1 tsp brown sugar or jaggery

1 small red onion, chopped

2 Serrano green chilies

½ tsp onion seeds

½ tsp mustard seeds

½ tsp cumin powder

4-5 cloves

1 spring of curry leaves

1 tbsp garlic, minced

Salt to taste

2 tbsp tamarind paste


Slit and deep fry the green chilies in hot oil. Remove and keep aside. Roast all the ingredients for the paste on a dry skillet. Then grind them together along with the onions and the green chilies. Heat oil and add the onion seeds, cumin powder and mustard seeds, when crackling add the cloves and the curry leaves. Add the garlic and stir for a minute. Add the salan paste and continue stirring. Add a few tbsp of water at intervals to avoid paste sticking to the pan. Add the tamarind pulp and ½ cup water. Stir for 5 min. until the gravy resembles the consistency of a sauce and the oil begins to separate out. Add salt and the fried chilies to the hot gravy. Simmer for 5 min. The dish is ready to eat……

  • Marmalade pudding
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3 eggs

½ cup sugar

¼ cup butter

1 tsp orange essence

1 cup bread crumbs

1 cup milk

½ cup orange marmalade

½ cup cream



Preheat oven to 180C.In a bowl beat eggs, sugar, butter and orange essence until smooth. Stir in breadcrumbs and milk. Add orange marmalade and blend well together. Pour the batter into a greased pudding mould. Cover and set in a pan with enough water to come halfway up the sides of the mould. Place the basin in the preheated oven at 180C and bake until firm. Meanwhile whip the cream. De-mould the cake and serve warm with whipped cream.

  • Chhanar payesh
Chhanar payesh1.jpg


200gms chhana

2 liters milk

½ cup sugar

5-6 almonds, blanched and finely chopped

7-8 pistachios, blanched and finely chopped



Boil milk, reduce heat and let it simmer till reduced to half. Add sugar and cook till it dissolves. Mash chhana in a bowl. Add it to the milk. Simmer for 10 min. Garnish with nuts and serve cold.




1 litre milk

½ kg sugar

1 lemon

50g mawa

Small pieces of pista

Saffron (kesar)


Syrup: Boil ½ kg sugar in 2 litre water and keep the syrup ready.

Chom Chom

Boil the milk. As it comes to a boil squeeze fresh lemon in it. When the milk curdles, drain out the water and rub it to make it smooth .Make four cylindrical portions and boil them in sugar syrup for 15 min and then put it in oven. Take it out and let it cool. Grate the mawa and roll the cylindrical chom chom pieces in it. Garnish with pista and saffron. Serve it.