Wednesday, 30 September 2015

Black and White Chocolate Shots

Black and White Chocolate Shots 

Creamy black and white chocolate shots are always a delight to serve my family and friends. As we all should take care of our health so excess of sweet and chocolate is not good that's why I serve it in my way in small servings. One shot is having white and dark chocolate together to make all happy ....



Preparation Time : 20 Min

Cooking Time : 2 Min

Ingredients :

  • 100 gm White chocolate compound
  • 100 gm Dark chocolate compound
  • 2 Cup whipped cream
  • 4 Tablespoon chocolate sause 
  • Few chocolate for garnishing



Procedure :


  • Divide whipped cream in two parts

  • In a micro-safe bowl take white chocolate compound and microwave it on medium temperature for 1 minute so that it becomes smooth
  • Now take first bowl of whipped cream and add melted white chocolate, mix both well till it is smooth


  • Now take another microsafe bowl take dark chocolate compound and microwave it on medium for 1 minute. so that it becomes smooth
  • Now take second bowl of whipped cream and add melted dark chocolate, mix both well till it is smooth


  • Now take a serving glass add a layer of chocolate sauce then add a spoon of white chocolate mousse and tap the glass so that the bubbles does not form


  • Now top this with a layer of dark chocolate mousse again tap the glass again a layer of white chocolate mousse


  • Finish it with some chocolate garnishing

  • Enjoy .....
Tips :
  • While melting chocolate you can add few drops of milk also to get a nice smooth texture
  • For melting chocolate you can use double boiler also
  • To give it a neat look use piping bag

Monday, 21 September 2015

Cucumber Corn Bites

Cucumber Corn Bites



Salads are always good, very healthy but it sounds boring to everyone so it's a challenge to make people eat salads with a smile on their faces .... But these cucumber bites will not only make them happy but they will ask for more .... For parties it will be a great hit .... so guys try this....



Preparation Time : 15 Min

Cooking Time : 0 Min

Ingredients :


  • 2 Fresh Cucumber
  • For Corn Filling :
  • 1 Cup Sweet corn (steamed)
  • 1 Medium onion finely chopped
  • 1 Tomato finely chopped (first remove the seeds)
  • 1/2 Green capsicum finely chopped
  • 1/2 Red bell pepper finely chopped
  • 1/2 Cucumber Finely chopped
  • 1 Tablespoon chopped fresh coriander 
  • 1 Tablespoon lime juice
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey
  • 1 Teaspoon dried oregano herb
  • 1 Teaspoon chopped jalapeno 
  • Salt according to taste
Procedure :

  • Now take fresh Cucumber wash it and peel it (to give it a designer look) you can peel cucumber in strips as I did

  • Now cut cucumber into rounds as shown in picture

  • Now from each cucumber rounds scoop out some cucumber to form a cucumber cup as shown in picture


  • Now fill the cucumber cup with corn salad filling


  • And serve it ...

Tips :
  • You can change the filling according to your taste

Thursday, 17 September 2015

Kali Dal (Black gram whole)


Kali Dal (Black gram whole)

Whole Black gram dal (urad dal) is very famous in Punjabi Cuisine and a main ingredient of dal Makhani. As we all know dal makhani is a combination of urad dal and rajma but this one is my mom's recipe she use to make only kali dal. This one is prepared in a traditional way which involves low flame cooking for an hour or two. The more it is cooked, more creamy it becomes and more tasty ... my mom serves this with Mint (pudina) parantha, butter and of course topped with lots of love and affection.... 






Preparation Time : 30 Min

Cooking Time : 50 Min

Dal Soaking Time : over night or 8 hours

Ingredients :

  • 1 Cup black dal (whole urad dal)
  • 2 Tablespoon chopped ginger
  • 2 Tablespoon Chopped garlic
  • 2 Green chilly chopped
  • 1 Small onion (optional)
  • 3 Medium size tomato
  • 1 Teaspoon cumin seeds
  • 2 Bay leaves
  • 1 Teaspoon Turmeric powder
  • Pinch of hing (Asafoetida)
  • 2 Tablespoon Pure ghee
  • 1 Teaspoon coriander powder
  • Salt according to taste
  • Red chilly powder according to taste
  • 2 Tablespoon butter
  • 2 Tablespoon chopped Coriander leaves

Procedure :
  • Take black dal wash and soak in 4 to 5 cups of water for 8 hours or overnight 
  • Now take a pressure cooker add soaked dal along with 1 tablespoon of chopped ginger, garlic, salt and turmeric powder and cook this for 40 -45 minutes on medium flame or till it is completely cooked
  • Now take a pan, add pure ghee, once heated add cumin seed, hing, chopped ginger, garlic, green chillies, bay leaves and saute it for 2 minutes


  • Now add tomato onion puree to this (In a mixer add tomato and onion and blend them nicely till it forms a puree)

  • Cook it nicely on low flame till the pan leaves the oil. Now add Coriander powder and chilly powder to this and cook for a minute or two

  • Now add cooked dal to this and cook it on a low flame for an hour. Stir it otherwise your dal will stick to pan. and add water if required


  • Add 1 tablespoon of butter and cook for 5 -7 minutes

  • Now your dal is ready, serve hot with butter and fresh coriander leaves along with rice or bread of your choice 

  • I enjoy this with pudding Parantha

For Pudina Parantha recipe click

Tip : Soak dal for overnight. try to cook this on low flame 

Monday, 14 September 2015

Corn Salad

Corn Salad

Few months back I realised that I should change the kind of food I am serving to my family. As every one in family needs more healthy and nutritious food for better health. But when ever I try to serve salads or fruits no one showed keenness to eat it and the biggest challenge is to make every day salad more intresting and different

Corn salad is one of the hit salad in my family due to its vibrant colours, crunchiness of veggies, juicy corns, with sweetness of honey and tangy lime .....







Preparation Time : 10 Min

Cooking Time : 0

Ingredients :


  • 1 Cup Sweet corn (steamed)
  • 1 Medium onion finely chopped
  • 1 Tomato finely chopped (first remove the seeds)
  • 1/2 Green capsicum finely chopped
  • 1/2 Red bell pepper finely chopped
  • 1/2 Cucumber Finely chopped
  • 1 Tablespoon chopped fresh coriander 
  • 1 Tablespoon lime juice
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey
  • 1 Teaspoon dried oregano herb
  • 1 Teaspoon chopped jalapeno 
  • Salt according to taste
Procedure :
  • Finish all cutting and chopping 
  • Take frozen sweet corns and steam them

  • Now take a bowl add steamed corns, onion, tomato, bell pepper, capsicum, coriander, lime juice, olive oil, honey, salt, jalapeño and oregano




  • Now toss all the ingredients nicely 

  • Corn salad is ready .... 


Sunday, 6 September 2015

Corn Panki

Corn Panki

 This is a traditional Gujarati dish, a small corn pancake cooked in between banana leaves very healthy as it uses very little oil. The best part of this dish, it is very healthy and cooked with the aroma of fresh banana leaves which make this dish a divine. It is one of my favourite during monsoon season of the year.





Preparation Time : 10 Min

Cooking Time : 10 -15 Min

Ingredients :



  • 2 Medium sized fresh tender Corncobs (blended in mixer)
  • 2 Tablespoon sooji (semolina)
  • 1 Tablespoon Rice flour
  • 1 Teaspoon grated ginger
  • 2 Green chilly chopped
  • 2 Tablespoon curd
  • 2 Tablespoon chopped coriander leaves
  • Salt according to taste
  • 1 Teaspoon fruit salt
  • Banana leaves cut in rectangular shape (for 10 Panki 20 pieces are required)
Procedure :
  • Take Corncobs remove the skin, wash nicely, take out corn kernel and coarsely grind them in a mixer with ginger


  • Now take a bow, add corn mixture, rice flour, sooji, curd, salt, green chilly, chopped coriander and a tea spoon of oil

  • Mix all ingredients nicely and keep aside for 5 minutes


  • Now add fruit salt to this and mix well


  • Now take banana leaf apply little oil on one side of banana leaf as shown in picture

  • Take a a spoon of batter and spread evenly on greased side of banana leaf

  • Cover it with another banana leaf as shown in picture

  • Take a non-sticky pan apply little bit of oil and cook panki on this pan from both sides till you get a light brown spots on the leaf or till panki is cooked





  • Repeat the same steps with rest of the batter

  • Serve hot with a cup of tea or coffee ...


Tip :
  • If rice flour is not available you can use besan
  • Make sure the batter is in proper consistency