(Cheese Balls In Milk Syrup)

Rasmalai is a famous Indian and Pakistani dessert and found in the Indian subcontinent consisting of sugary, cream to yellow-colored balls . This popular sweet is made of home-made fresh cottage or ricotta cheese soaked in sweetened, thickened creamy milk and garnished with pistachios, almonds and rosewater.


  • 2 ½ lb. ricotta cheese
  • 2 quarts half and half
  • 2 cups sugar (or acc. to taste)
  • 2 tbsp. rose water
  • 2 tbsp. chopped pistachios
  • 2 tbsp. chopped almonds


  • Place the ricotta cheese into a strainer until all the water is gone.
  • Then, put the cheese into a bowl and knead very well.
  • Make about 40 small round balls.
  • Put the balls on paper towel. Set aside.
  • Combine half and half and sugar in a sauce pan, and heat for it to boil.
  • After the first boil, put the balls into the pan very gently.
  • Heat over a medium flame until another boil comes.
  • During this time do not touch the balls.
  • It will take about 40-45 minutes to boil.
  • When it comes to boil remove the pan from heat and let it cool.
  • Add rose water.
  • Put the balls carefully into a serving bowl and pour liquid over it.
  • Garnish with pistachios and almonds.
  • Refrigerate for 4 hours and then serve.
Carrot Halwa

(Gajar Ka Halwa) 

 Carrot Halwa is a traditionally a Punjabi dish made with purple carrots. Purple carrots have almost disappeared from India, so we use regular carrots (orange one) to replace purple carrots.

Orange is not the original color of carrots – purple is! Dutch farmers harvested an orange carrot to match their country’s color. The “traditional” purple variety tastes sweeter, and is especially rich in anthocyanins, which also act as antioxidants. Carrot Halwa is very popular among Indian sweets and it has rich in vitamin A due to the carrot as main ingredient. 


  • 4 cups grated carrots
  • 3 cups milk
  • 2 tbsp. melted butter
  • 1 cup sugar (or according to taste)
  • 2 tbsp. chopped almonds or cashews
  • 2 crushed cardamom


  • In a sauce pan, combine carrots, milk and melted butter and cook until very soft.
  • Then add sugar, and cardamom.
  • Let simmer until sugar dissolves and mixture thickens.
  • Pour into serving dish.
  • Garnish with almonds or cashews.
  • Serve hot or cold as desired.

(Keywords: Gajar Halwa,Gajar Halva)

Besan Halwa

(Besan Halwa)

Besan Halwa is one of the authentic Indian sweets, it is usually served with main dishes, in an important occasion. Its main ingredients are gram flour, milk, sugar and ghee. Kids love this sweet.


  •         1 cup besan (gram flour)
  •         1 cup milk
  •         ¾ cup sugar
  •         ½ cup pure ghee
  •         1 tsp. cardamom powder
  •         2 tbsp. finely sliced almonds
  •         2 tbsp. finely sliced pistachios 


  • In a sauce pan, heat the ghee and add gram flour to sauté until it turns  golden color and an aroma emanates from it.
  • Then add milk, sugar and cardamom.
  • Keep stirring until the mixture turns thick.
  • Then place it on a serving dish.
  • Garnish with almonds and pistachios.
  • Serve hot.

 (Keywords: bean halwa,gram halwa)

Sooji Halwa

(Semolina Halwa or Suji Ka Halwa) 

This Universal sweet has different names. It is called as Sooji Halwa, Suji Ka Halwa, Semolina Pudding, Semolina Dessert, Rava Kesari and also it is called Sheera in Konkani, Sanja in Marathi and Kesari Bhath in Kannada. Actually the name ‘Halwa’ is an Arabic word, but the art of making it has spread all the way from the Mediterranean Sea to the Bay of Bengal. This dessert is popular in all parts of India, this is sweet is served along with the main meal or serving as a dessert. It can be served either warm or cold.


  • ½ cup cream of wheat (sooji)
  • ¼ cup milk
  • ¼ cup water
  • ¾ cup sugar (or according to taste)
  • 2 tbsp. butter
  • 2 tbsp. sliced almonds
  • 1 tsp. crushed cardamom
  • pinch of saffron


  • In a sauce pan combine milk, sugar, water and saffron and mix well.
  • Boil this mixture for about 2 minutes, stirring frequently to avoid stick it at the bottom of the pan.
  • Then pour into a bowl and let it stand for several minutes.
  • In a large skillet, melt the butter and sauté the cream of wheat over low heat for about 10 minutes or until it became golden brown.
  • Add sugar syrup and cardamom and mix well.
  • Then cook for about 10 minutes or until liquid evaporates and remove from the stove.
  • Pour into a serving dish.
  • Garnish with almonds and saffron.
  • Serve warm or cold.


Fish Curry (Hot)

(Hot fish curry)

Coming Soon !!!


Ragi Idli

(Ragi Steam Cake)

Idli is one of the South Indian break-fast that is popular all over India. Ragi Idli is one of the varieties in Idlis. It is a steamed cake, mixer of ragi, semolina, and urad, which is served with coriander chutney.


  • 2 cups ragi flour
  • 2 cups semolina
  • ¾ cup urad dal.
  • ½ tsp. baking soda
  • Salt to taste


  • Soak the urad dal for 4 hours and grind to a very fine paste.
  • Mix the ragi and semolina to the urad paste together by hand.
  • Keep aside, overnight for fermentation.
  • In the morning, mix in the salt and baking soda to the batter.
  • If necessary, add little water to get the idli batter consistency.
  • Grease the idli stands.
  • Now steam the idlis in an idli steamer for 10 minutes.
  • Serve the idli hot with coriander chutney.

(Vegetable Sambar)

Coming Soon!!!

Chicken Curry

(Chicken curry)

Coming soon !!!

Easy Fish Fry


 (Fish Fry)

Fish fry recipe that is very tasty and it is very popular among all fish lovers. It can be eaten with white rice. You are going to love this mouth watering easy to make easy fry recipe.


  •        1 lb. fish (tilapia with skin on is the best choice)
  •        1tsp. red chili powder 
  •        ¼ tsp. turmeric powder
  •       ¼ tsp. garlic paste
  •       1 cup oil
  •       Salt to taste


  •         Clean the fish well.
  •         Marinate with the ingredients for half an hour.
  •         Keep a vessel on the stove with oil and heat.
  •         Put the fish and fry both sides in low heat.
  •         Garnish with tomato, onion, lemon and cilantro.
  •         Serve it hot.

 (Keywords: fish fry, Fish Fry, Easy fish fry, fish, Fish, Easy Fish Fry.)

Shami Kabab or Kebab

(Mutton Cutlets or Ground Meat Patties)

A Shami Kebab is a small patty of minced beef, mutton or chicken and ground chickpeas and spices. The origin of the Shami Kabab or Kebab is a mystery. One argument suggested that Sham refers to Syria and literally these kebabs means Syrian kebabs in Arabic.

Another source states that Sham is evening in Hindi like that. Shami kebabs are very popular dish in India, Pakistan,and Bangladesh. Shami kababs are generally garnished with lemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint leaves or coriander. It is one of the famous dishes for Muslim Eid festival. This is called either, Shami Kebab or Shami Tikki, Shami Tikiya depending on the regions of India.


  •  1 lb (455g) ground meat (minced beef or mutton)     
  • ¼ cup chana dal (split peas or gram dal)    
  • 2 medium onions (finely chopped)      
  • 2 green chilies (chopped)     
  • 2 inch piece ginger    
  • 5 cloves garlic     
  • 1 ½ cup water      
  • 1 egg (beaten)     
  • 1 tbsp. chopped coriander leaves      
  • ½ tsp. tumeric powder (huldi)     
  • ½ tsp. garam masala  
  • ½ tsp. red pepper  
  • 1 tsp. salt      
  • oil for frying


  • Wash chana dal, and soak for atleast an hour before starting to make kababs.
  • In a sauce pan, heat 2 tablespoons of oil and add half of the onion to sauté until they turn colorless.
  • Then add meat, chana dal, garlic, half of the ginger, tumeric, red pepper, salt and water.
  • Mix well and cook on medium heat until it comes to a boil.
  • Then reduce heat to low, and cook uncovered for about half an hour until meat and dal are tender.
  • Increase the heat and stir until water dries up. (Mixture should be dry).
  • Let it cool and put the mixture into a blender or food processor and grind to a smooth paste.
  • Place the mixture into a large bowl.
  • Then add a egg, garam masala, green chilies, onions, coriander leaves and the other half of the very finely chopped ginger piece.
  • Mix well with hands. Then shape into patties about 2 inches by half inch size.
  • In a non-stick frying pan, heat 3 tablespoons of oil and fry the patties two at a time on low heat until golden brown.
  • Turn them very gently and fry the other side. Repeat until all the patties are done.
  • Place the patties on a serving dish and garnish with onions, lemon twist and fresh mint.
  • Serve hot with mint or coriander chutney. 


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