Friday, March 31, 2017

Lemon Blueberry Pudding made in Instant pot

8-10 slices of Bread shredded into bits
1 1/2 to 2 cups milk
1 egg
1/2 cup granulated sugar (or as per sweetness desired)
1/2 tsp cinnamon powder
1 tsp vanilla extract
1/2 cup blueberries
1/2 tsp Lemon Rind
Salt as per taste
6-8 tbsp Butter (unsalted) + 1 tbsp for greasing the bowl
Small sheet of aluminium foil

In a bowl whisk the egg, sugar, ground cinnamon, vanilla extract, & milk. Mix all the ingredients well until the sugar dissolves. Now to the mixture add as much bits of bread as will get absorbed in the milk (I used around 8 to 10 slices of whole grain white bread, u can use any bread of ur choice) Then to it add a pinch of salt, butter, some lemon rind and the blueberries . Lastly add some roasted unsalted cashews. Now take a pyrex 4 cup bowl and grease the inside of it with butter. Now sprinkle some granulated sugar over the butter. Thereafter pour the batter into the pyrex bowl. Grease a piece of aluminum foil and cover the bowl. Add 2 cups water to the instant pot. 
Place the bowl on a trivet. Cover the pot and seal. Set it to 20 minutes manual settings and allow NP release. Once done remove and serve .


  • Alternatively this recipe can be made and baked in an oven at 350 Deg F for approx 40-50 mins. 
  • When baking in the oven you need not cover with aluminium foil

Thursday, February 23, 2017

Tarriwala Aloo Ghost

The original recipe isn't mine. I recently stumbled on this recipe in a food group but I tweaked it to suit my families tastes.

1.5 lbs Mutton
1 big potato cut into 1/4 inch circles
2 large onions to make Birista ( Golden fried Crisp onions) set aside a little for garnish
Oil for cooking
1 tsp whole cumin
1 no. Bay leaf
1-2 tsp Ginger garlic paste
3 nos. Green Cardamom
2" stick Cinnamon
4-5nos. whole cloves
1 tsp Turmeric powder
2 tsp coriander powder
1 1/2 cup tomato puree
1 1/2 cup Water Red Chilli powder (Or any spice powder of ur choice - I used homemade Bottle Masala
2 tsp Kashmiri chilli powder
1 cup hung curds
Salt as per taste
1/2 cup cilantro washed and finely chopped (optional)
Boiled egg for Garnishing.

 Method:- Wash, drain the mutton, season it with salt & set it aside. In a cooker heat sufficient oil, I used my new Instant pot to make this, but you can use any stove top cooker. Deep fry finely sliced onions to make Barista.Once the onions are fried nice and crisp spread them on a paper towel to drain the excess oil & cool. Once cool, keep them aside. Now in the leftover oil fry the potatoes till they cook to a nice Golden color, once done drain & set aside to use later. Now in the cooker add some more oil if required and fry the pieces of mutton on high flame and sear them till they are a bit brown. Then transfer the mutton to a bowl. Now in the cooker add some fresh oil, once the oil heats up add the Cumin seeds, cloves, cinnamon, cardamom, and ginger garlic paste. Fry well, now to this crush the crisp fried Onion Birista and add to the spices. Once it is incorporated with the spices add the hung curd, red Chilli powder, Tumeric , coriander powder and Kashmiri Chilli powder. Mix well, it will look kind of like a thick paste. Once the oil starts to leave from the paste add the fried mutton to it . Thereafter add the tomato puree & water to the mixture. Now season the gravy with salt as per taste. Once the mixture starts to heat close the lid of the cooker and cook till the mutton is done. Once done, dunk the fried potatoes to the gravy along with the cilantro. Once the potatoes soak in the gravy garnish with the leftover Birista and boiled egg. Serve with hot steamed rice, preferably long grain Basmati rice.

Thursday, February 9, 2017

Chowmein Noodles

Hi All,

I know its been really long since I last updated my blog. Have been busy being a Soccer mom to my now 6 year old. Almost forgot I had ever created this blog :-)
This year we've had a lot of rain in California. I'm not complaining coz we've had a drought past few years & we needed all that rain. Grateful to God that he answered our prayers and sent us all the rain we needed to end the drought.
So this morning when I got to know we were expecting a storm heading to the Bay, I thought why not make something hearty
to beat the dull gloomy weather. Checked my pantry and zeroed in on noodles as I had everything possible needed to prepare it.

Here's the recipe for my Chowmein Noodles


1/2 large Onion Finely sliced ( I used a red onion)
1 tsp Garlic minced
1/2 cup carrots cut into juliennes
1/2 cup finely chopped green beans (chopped diagonally)
1 red bell pepper cut into juliennes
1 green/yellow bell pepper cut into juliennes
Red chili sauce as per taste 
Green chilly sauce as per taste 
Red wine vinegar as per taste 
Ketchup as per taste 
Soya sauce as per taste 
Oyster Sauce as per taste 
1 packet of noodles ( I used Pancit Canton you cud use any egg Hakka noodles)
1 bunch scallions finely chopped
3 eggs
Dash of Milk for the eggs.
Shredded rotisserie /Roast chicken
Hot links- beef or chicken, cut into medium size pieces.

In a big pot heat water till it comes to a rolling boil. Season it with some salt. Then add the noodles and let it boil till 3/4th done. Now add some oil to the water to prevent noodles from sticking to each other. Drain in a bowl and add some cold water to it to stop the cooking process.

In a bowl break n beat the eggs, now add a dash of milk( milk helps make the eggs fluffy), with some salt & pepper. Heat a large frying pan with oil & fry the egg. Flip & cook on the other side. Then glide into a plate or board & cut into strips.

In the same pan heat some more oil if required and lightly fry the chopped Hot links. Once done set them aside to use later.

Now in a wok heat some oil . Now stir fry all the veggies in the hot oil on high flame , starting with the sliced onions along with the bulbs of the scallions ( Save the green part of the scallions, we will use them towards the end). Once they get a little soft add the garlic, followed by the carrots & the green beans. Drizzle some vinegar. Now drain the cold water from the noodles and add it followed by all the sauces one at a time, first the red, then the green, soya sauce, Oyster sauce & lastly the ketchup. Now add your meats , the shredded chicken and the fried links. Once everything is incorporated add the Red & yellow bell peppers. I like some crunch to the noodles so like to add the bell peppers at last so they don’t get soggy. They just cook in the steam of the noodles. Then add the egg strips followed by the tops of the scallions. Serve hot & enjoy!

Monday, October 20, 2014

Dabeli - Street food


Back home I had eaten Dabeli just once but tried it at a friends place recently and it brought back  memories so I thought I need to give it a try some day.

Surefed online to find a few recipes n came up with my own version of it. It was pretty simple to make as I had most ingredient easily available in my home kitchen itself.


Boiled potatoes
Dabeli Masala - I used Badshah Dabeli masala
Finely chopped onions
Spicy roasted peanuts
Pomegranate seeds
Grapes halved (Optional)
Tamarind and date chutney (I used the Deep tamarind and date chutney)
Garlic chutney (I used Deep garlic chutney)
Bhel sev ( I used garvi gujrat Bhel sev)
Finely chopped cilantro for garnish (Optional)
Pav bread


Mash boiled potatoes in a bowl. Now in a pan heat a little oil. To that add some finely chopped onions.Once the onions get translucent then add the mashed potatoes mix well. To this now add the date & tamarind chutney. Then add a hint of the garlic chutney. Mix well then transfer the mixture to a flat class bowl ( I used a pirex rectangle bowl with lid) Now flatten it in the bowl. Now sprinkle some spicy peanuts, pomegranate seeds , halved grapes, bhel sev & finely chopped cilantro.

Now cut pav & spread a little date n tamarind chutney on one side n some garlic chutney on the other. Now cut a slab of the potato mixture & place it in the pav. Top with some chopped onions & serve.

Monday, October 6, 2014

Homemade Mango Icecream

I love mangoes. I recently bought a can of Alphonso Mangoes from the store n decided I shud use it to make some Mango ice cream. Here's my version of a quick n simple recipe for yummy Mango Ice cream.

Quick n easy 4 ingredient Mango Ice cream recipe
2 cups + 2 Tbsp sweetened Mango Puree
1/2 cup condensed milk
2 cups or 1 pint heavy whipping cream
1 1/2 - 2 tbsp lime/Lemon juice

Chill all ingredients n mix together. Pour in an Ice cream maker. I use the Kitchen Aid Ice cream bowl attachment. Follow the instruction by the manufacturer. 

Once done set in a Freezer safe container. I used Pirex glass bowl with lids to store them in the freezer.
Lime/Lemon juice acts as a secret ingredient. It helps bring out the Mango flavor in it.

U can substitute Mango puree for any other fruit of ur choice.

Saturday, September 6, 2014

Kheema - Ground Mince


1 lb ground meat (Beef or goat)
1/4 cup frozen petite peas
1/2 tbsp finely chopped ginger
1 tbsp finel chopped garlic
1 1/2 tbsp Shaan Kheema Masala
1/2 large onion minced
1-2 nos. Thai green Chilie pepper finely chopped
salt to taste
1 no. medium size tomato
1/2 cup washed and finely chopped cilantro
Juice of 1/2 sour lime
1 tbsp cooking oil (I used canola)
Optional - 1 large potato diced into 1" pieces


In a pressure cooker heat oil , then to it add the minced Thai Chillie peppers, fry for 1 min then add the minced onions, fry with a hint of salt till onions turn translucent , then add the ginger,garlic , followed by the tomatoes & let it cook till the tomatoes soften. Now add the Shaan Kheema Masala. Let this mixture fry well for a 3-4 of minutes then add the washed n drained mince to the mixture along with the diced potatoes.Fry on high heat for couple of minutes & keep stirring continuously. Now add salt as per your taste (but keep in mind that the Shaan masalas already have some salt in them). Cover n cook for 8mins. Once done release the steam & open the cooker. Now add 1/4 cup of Frozen peas. I use petite frozen peas which do not take long to cook n hence cook in the steam of the mince itself. Lastly garnish with chopped Cilantro n Lime juice. Can be eaten with naan, roti , chapati or loaf (pav).

Sunday, August 12, 2012

Drunken Shrimp Pasta

Drunken Shrimp Pasta


12 Shrimps with Head
1 slice of smoked ham diced into small cubes
Pepper corns 8-10
Crushed Red Pepper flakes - 1/2 tsp or as per taste
1 Jar of store bought Marinara Sauce
2 spring of fresh parsley / herb of your choice
8-10 button mushrooms washed & sliced
1 box of Angel Hair Pasta
1/2 Bunch of spring onions sliced into rings
1/2 cup White Wine (I used Sherry)
Salt to taste
1/2 tsp Crushed pepper
1/2 yellow onion finely chopped.
6 cloves of Garlic thinly sliced
3 tbsp for sauce +1 tbsp Olive oil to use when boiling pasta.
1/2 cup shrimp Broth


Preparing Shrimp Broth:-
First separate the heads off the shrimp. Peel the skin of the shrimp leaving the tail then devein it. Do not discard the head & skin off the shrimp. Put it in a small sauce pot with water, pepper cloves, 1 spring parsley & 2 cloves of sliced garlic to boil. After it has boiled, strain & save the broth to use later when preparing the Pasta sauce.

Preparing Pasta:-
Follow the instructions on the box & add 1 tbsp of Olive oil to the water when boiling to prevent the pasta from sticking to each other.

Preparing the Pasta Sauce:-

In a wide nonstick pan heat the remaining olive, then add to it the garlic flakes, when it starts getting fragrant & sizzles. Now add to it the crushed pepper , then add the bulbs of the spring onions sliced along with some finely diced onion.Once the onions get translucent add the mushrooms & saute on medium high. Now add the red wine to it & let it cook for 5mins. Then add the Marinara sauce to it along with the shrimp Broth.Sprinkle some crushed pepper, cover & let it simmer till the sauce comes to a boil & all the ingredients blend. Lastly add the shrimps to the sauce , (do not stir) let the shrimp cook for 4-5mins & add the diced ham & some chopped parsley. Now give a light stir & take it off the flame. 

In a serving dish spread some pasta & top it with the pasta sauce, garnish with spring onions.