Saturday, April 30, 2016

Mango Kalakhand Recipe

Mango Kalakand

Kalakhand that too Mango Kalakhand, the name itself makes me drooling as I am big fan of Kalakhand recipe. I already have regular version of Kalakhand recipe and as I had remaining mangoes after preparing the mango raita, I decided to prepare Mango Kalakand. Also I am happy to share that this is my 500th post. I didn't prepare particularly for this. Just it came as a coincidence. 😊

Here are some other sweet recipes for you to check 
Paneer Jalebi

Mango Kalakhand

Mango Kalakhand

Preparation time: 5 min | Cook Time: 40 min | Serves: 9
Recipe Category: Dessert | Recipe Cuisine: North Indian

Mango Puree - 3/4 cup
Paneer / Cottage cheese - 3/4 cup
Koya - 1 cup
Sugar - 1 cup (adjust the sugar according to the sweetness of the mango)
Cardamom powder - 1/4 tsp
Ghee - 2 tsp + 1 tsp
Nuts of your choice - as your wish (like Cashews, pistachios, almonds, melon seeds)
Saffron for garnishing


1. Keep all your ingredients ready. In a pan add the sugar and the mango puree.

2. When the sugar got dissolved well, check on the single string consistency. Add the crushed koya.

3. Koya also gets dissolved. Keep on stirring. When the koya slightly thickens, add the crumbled paneer.

4. The mixture starts to thicken to half the quantity. Add 2 tsp ghee at this stage and keep stirring. Add the cardamom powder.

5. Add the crushed nuts and keep stirring. It might take another 8 to 10 minutes in medium flame or check if the kalakhand is not sticking on the sides and ghee separates.

6. Keep mixing for another 5 minutes in slow flame. Meanwhile, take another vessel and spread 1 tsp of ghee and keep it ready. Now switch off the stove and transfer it to the ghee sprayed vessel.

7. Flatten it slightly and garnish with some more nuts and saffron.

8. Again flatten by pressing it using a butter paper for even surface. Let it rest for 1 hr. Remove the butter paper and cut into squares.

9. Serve the yummy Mango Kalakhand.

Tasty Mango Kalakhand is ready.

1. My mangoes are not that much sweet so added more sugar. So check the sweetness of the mangoes and add sugar accordingly. If you have added more also, you can adjust by increasing the paneer or koya.
2. In 3rd and 4th step, while the mixture is boiling, it may get splashed on you. So be careful while stirring.
3. You need to keep on stirring to avoid the mixture get burnt.
4. I added only almonds. You can add any nuts of your choice.
5. If mango puree is not enough to dissolve the sugar, you can add little water.

Thursday, April 28, 2016

Mango Raita | Aam ka Raita | Mango Recipes

Aam ka raita

Mango being in the season, while searching for mango recipes, I got struck with this Mango Raita here and immediately tried this out last Saturday. I kept it on the dining table, but I could not able to wait till my lunch and started eating them now n then whenever I crossed the dining table. 😜😜.. My kids were teasing me, I will finish the whole mango raita before lunch.. 😝.. Though my mangoes were not that much sweet, still I liked the taste with the combination of chilli powder and chat masala.. It's too tempting even now. Will definitely try this mango raita one more time with the sweeter mango... 

Mango Raita

Mango Raita Recipe

Preparation time: 8 min | Cook Time: 0 min | Serves: 3
Recipe Category: Side dish | Recipe Cuisine: Indian

Mango - 1
Yogurt / Curd - 1 cup
Roasted cumin powder - 1/2 tsp
Red chilli powder - 1/4 tsp
Black salt - 2 to 3 pinch
Salt - as per taste
Chat masala - 2 pinch
Mint or coriander leaves - for garnishing

mango raita

1. Beat the fresh curd nicely to a thick and smooth consistency. 
mango raita

2. Add the cumin powder, black salt, sugar, chilli powder. Mix them thoroughly. Add the mangoes.
mango raita

3. Sprinkle some more chat masala and chilli powder and garnish with coriander or mint leaves and serve it. 

mango raita

Yummy yummy Mango Raita is Ready to be served. 

1. Adding sugar is optional. But it gives a unique taste to the raita.
2. Also I didn't add the chilli powder in step 2 as I planned to give to my kids. So don't get confused with the picture and the 2nd point. I added at the final stage.
3. Go for the ripe mangoes for the best taste. 

Tuesday, April 26, 2016

Rava Bread Toast | Sooji Toast | Indian Bread Toast Recipes

Sooji Bread Toast

Yes, yes, yes... I can hear what your are saying... Another bread toast recipe???😳 This time I am with a tempting Indian Toast - Rava Bread Toast. Yeah.. Now a days I have become bit lazy to prepare our Indian breakfast items in the Saturday mornings and going with the simple bread toast recipes and have bookmarked so many recipes. I am going to try those in the coming weekends always and share the recipe here.. So bear with me 😜😜. I took the basic recipe from Padhu and altered a bit for my taste and it came out good. So here is the simple Rava Bread Toast Recipe..

Below are some other bread toast recipes in the blog...☺️
Besan Toast
Garlic Bread 

Rava Bread Toast

Rava Bread Toast

Preparation time: 10 min | Cook Time: 15 min | Serves: 3
Recipe Category: Breakfast | Recipe Cuisine:Indian

Rava / Sooji / Semolina - 1/2 cup
Curd / yogurt - 3 tbsp
Grated carrot - 2 tbsp
Ginger garlic paste - 1 tsp
Green chillies - 1 chopped finely 
Onion - 1 finely chopped 
Coriander leaves - few chopped finely
Chilli powder - 1/4 tsp
Cumin powder - 1/5 tsp
Turmeric powder - a pinch (optional)
Salt - as per taste
Butter/ghee/oil - as needed for toasting 


1. Mix all the ingredients together except bread and butter. 

2. Spread the mixture on one side of the bread. Meanwhile heat the tawa or pan and add little butter. Place the normal side and toast for few minutes. 

3. Now flip to the other side and toast it adding little butter on the sides. Turn and check if they are cooked. It should turn light brown colour. 

4. Serve it with ketchup or eat as it is. In either way it will be good. 

Rava Bread Toast

Tasty and easy Rava Bread Toast is ready. 

1. You can avoid green chillies, if you giving to your children.
2. If you want you can add the Rava mixture on both sides and toast it. I did in only one side. 
3. You can sprinkle some chat masala before serving if you want. 
4. You can add finely chopped bell peppers, If you want. 

Saturday, April 16, 2016

Paneer and Jeera Pulao | Indian Pulao Recipes

Paneer Pulao

This Paneer and Jeera Pulao, I tasted in my friends house. In this recipe, she used the crumbled paneer and it tastes great when combined with the smell of jeera (cumin seeds). So I tried the same at home last Saturday and prepared the mushroom matar curry as the side dish to go with it and the crispy mushroom pakora as snack. Everything goes very well together. So let's see the preparation of easy crumbled paneer and jeera pulao recipe.

You can check some of the tasty pulao recipes in the blog here.. Below given some links.. 
Channa pulao 

Paneer and Jeera Pulao

Paneer and Jeera Pulao

Preparation time: 15 min | Cook Time: 35 min | Serves: 5
Recipe Category: Main | Recipe Cuisine: Indian

Basmati Rice - 2 cups
Onion - 1 big (cut lengthwise)
Jeera - 2 tsp
Crumbled Paneer - 1/2 cup
Green chili - 1
Ginger garlic paste - 2 tsp
Water - 3 cups
Oil - 2 tsp
Ghee - 3 tbsp
Salt as per taste 
Coriander leaves for garnishing 

To Temper
Cloves - 4 to 5
Cinnamon stick - 1 crushed 
Cardamom - 1 pod
Fennel seeds - 1/2 tsp
Star anise - 1
Bay leaf - 1 crushed 

Paneer and Jeera Pulao


1. Start soaking the basmati rice now or soak it for 20minutes and filter the water and keep ready. Now in the cooker, add oil. When hot, add the ingredients mentioned in To Temper. Also add the cumin seeds. 

2. When the seeds splutter, add the onions, ginger garlic paste and sauté till the raw smell of ginger goes off. Then add the green chillies.

3. Meanwhile crumble the paneer and add to the pan.

4. Now add the soaked rice and the 1tbsp ghee and fry for a while. ( around 2 minutes in medium flame).

5. Now add the water and when it starts boiling, check for the seasoning and close the lid and cool at low flame for 10 minutes exactly. Switch off the switch off the stove. After a while open the lid and add the remaining ghee and slightly mix the pulao without breaking the rice.

6. Close the lid again for another 5 min and then serve the Paneer and Jeera Pulao with the yummy Mushroom Matar Curry.

Crumbled Paneer and Jeera Pulao

Tasty and yummy crumbled paneer and jeera pulao is ready to be eaten. ☺️☺️

1. Here i didn't add bay leaf, as I don't have that time. So don't get confused seeing the Ingredients and the picture. 
2. Since we need the rice to be our white color, I haven't added the coriander and mint leaves. If you want you can add after sauting the onions. 
3. My daughter crumbled the paneer very nicely, so it's hard to see in the picture. Try to crumble it slightly. 
4. Cooking time depends on the pressure cooker. So check your pressure pan or pressure cooker instructions accordingly. Mine always takes 10 minutes, in low flame. 

Thursday, April 14, 2016

Garlic Bread Recipe | Bread Toast Recipes

Garlic bread recipe

Garlic Bread Recipe - Now a days I started preparing different Bread toast recipes and Garlic Bread is the one which I tried last week. I have tasted Garlic bread in dominos, pasta mania and many more, but I loved the taste in Bread Talk. I don't know why 😜. So tried to replicate the same with the full bread. You can also try this using Bruschetta bread or any Italian breads. I also have made Garlic Rolls long before. Here is the easy recipe of the Garlic Bread Toast. 

Here I give some other Bread Toast Recipes for you to check...
Indian Garlic bread toast

Garlic Bread Recipe

Preparation time: 5 min | Cook Time: 8 min | Serves: 4
Recipe Category: Break fast | Recipe Cuisine: International

Bread slices - 4
Garlic - 5 cloves ( medium sized, chopped very finely )
Italian seasonings - 1/5 tsp 
Parsley or Coriander leaves - 1.5 tsp (chopped finely)
Salted butter - 1.5 tsp (room temperature)
Shredded Mozzarella cheese - 1 tsp  
Olive oil - 2 tsp

garlic bread

Method to prepare Garlic Bread Recipe

1. Chop the garlic and coriander very finely. Mix all the items nicely except the bread.

2. Now spread the mixture on the bread slices. Heat the convection oven to 130 deg Celsius and toast it for 6 minutes. 

3. Easy and hot hot Tasty Garlic Bread Toast is ready. 

garlic bread toast

1. You can use any bread for this recipe.
2. Italian seasonings are optional, but they enhance the flavor of the bread. 
3. If you like to add more cheese, you can sprinkle some more and toast it again for 2 more minutes.  

Tuesday, April 12, 2016

Mushroom Matar Curry | Mushroom Green Peas Curry Recipe

Mushroom Matar

Mushroom Matar Curry I have tasted once or twice only in Little India. I always preferred Mushroom Masala or babycorn mushroom masala (my fav) 😜😜 than this Mushroom matar. Last Sunday since it is Krithigai, I didn't cook any non veg recipes and thought I could try this mushroom green peas curry, as I need to finish the mushroom which I bought 4 days back. Half the mushrooms I used for this curry and other half I prepared the mushroom pakora. I had this Mushroom Matar Curry with the Crumbled Paneer Pulao.

You can check some of the mushroom recipes in my blog 

Mushroom Matar Curry

Mushroom Matar Curry

Preparation time: 20 min | Cook Time: 30 min | Serves: 4
Recipe Category: Sidedish | Recipe Cuisine: North Indian


For Onion tomato paste
Onion - 1 big 
Tomato - 3 medium sized 
Ginger - 1.5 tsp
Garlic - 1 tsp 
Green chilli - 1

For Curry 
Oil - 3tbsp
White Button Mushrooms - 10 (cut in to small pieces)
Green peas - 1/2 cup
Turmeric Powder - 1/4 tsp
Chilli Powder - 1 1/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Dried Fenugreek leaves (Kasoori methi) - 1 tsp (crushed)
Heavy cream - 1/4 cup (or milk - 3/4 cup)
Water - 1 cup
Salt - as per taste.

For Tempering
Fennel Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Cloves - 3
Cinnamon stick - 1 crushed

Kaalaan curry

Method to prepare Mushroom Matar Curry

1. Watch the mushrooms and cut into bite-size pieces.

2. Now grind the tomato, onion, green chilli, ginger and garlic to a fine paste. Keep it aside. In another pan, add oil. When it is hot add the cumin seeds, fennel seeds, cloves ad cinnamon stick. 

3. When the fennel seeds splutters, add the onion tomato paste. Saute it till the raw smell goes off. Now add the chilli powder, turmeric powder, coriander powder, salt and the crushed fenugreek leaves.

4. Then add the frozen peas and the mushrooms. Add water. Cover and cook for a while.

5. When the gravy starts thickens, you can see the oil starts oozing out. Now add the garam masala powder. 

6. Mix it well. Now add the cream or the milk. 

7. Cook in low flame for 3 to 4 min. Garnish with coriander leaves. 

8. Switch off the stove and serve the Mushroom Matar Curry with Crumbled Paneer and Jeera Pulao. 
Mushroom Matar Curry

Yummy and tasty Mushroom Matar Curry is ready. 

  1. If you want you can saute the mushroom and add it at the final stage before adding the cream or milk.
  2. I used frozen peas. If you are using fresh peas steam cook and use. Else will take more time to get cooked. 
  3. I was in a hurry preparing this curry. So I didn't grind the tomato paste to a smooth consistency. Mine was a bit coarse and hence the coarse consistency of curry. So grind to a smooth paste. 
  4. I didn't have cream and I added milk. You can add cashew nut paste also to give a more rich taste. Adjust the cream according to your spiciness of the curry. 
  5. Try to use the fresh mushrooms. If you do not like the black part of the mushroom, you can remove it and use. 
  6. You can also make this curry as No onion No garlic curry by avoiding the garlic and onion.

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