Eggless Caramel Custard



Preparation Time:  60-65 minutes

Serving: 2-4 persons

Ingredients –


  1. Whole Milk – 1 cup
  2. Curd /yogurt – 1 cup
  3. Sweetened condensed milk – 1cup
  4. Vanilla essence –1 tsp
  5. Custard power –2 tsp
  6. Sugar/brown  sugar – ¼ cup



  • Take ¼ cup of sugar in a pan. Add 1 tsp water and cook  till the sugar caramelizes (little brown). keep stirring cook on medium flame.


  • Pour the caramel into a mold and let it cool down.


  • Take a bowl, add milk,custard powder, curd, sweetened condensed milk and vanilla essence and stir  with a spoon / whisker  to dissolve it till lumps disappear.


  • Pour the mixture into the mold (You can also take stainless steel bowl or glass bowl). Cover with the aluminum foil.
  • Heat 2 cup water in a pressure cooker(Do not use the whistle) or idlli  maker.



  • Place the mold in the idlli maker  and cover the lid. Steam for 30 min.
  • After 30 minutes take out the mold out of the idlli maker  and let it cool down completely. Now keep the caramel custard in refrigerator for 15-20 minutes.


  • Remove the aluminum foil, run a small knife around the edges and Flip the caramel custard on the plate.



  • Caramel custard is ready, you can serve this as a dessert.

Chole bhature


Preparation Time:  3-4 hours

Serving: 2-4 persons

Ingredients –

For Chole

  1. Boiled Chick peas (Kabuli Chana) – 2 cup
  2. Boiled potato – 1 medium size
  3. Oil – 2 tsp
  4. Cumin seeds – ½ tsp
  5. Cinnamon stick – 1 inch
  6. Green cardamom – 1-2
  7. Chopped onion – 1 medium
  8. Ginger paste – 1 tsp
  9. Garlic paste – 1 tsp
  10. Tomato puree – 1 cup
  11. Salt –to taste
  12. Turmeric powder – ½ tsp
  13. Coriander powder – 1 tsp
  14. Cumin powder – 1 tsp
  15. Green chilly –2-3 (you can also use red chilly or powder)
  16. Black paper – 2 pinch
  17. Kasuri methi (fenugreek leaves) –1 tsp
  18. Gram masala – ½ tsp
  19. Coriander leaves – for garnishing

For bhature

  1. All-purpose flour (Maida) – 1 cup
  2. Curd – ½ cup
  3. Baking powder – 1 pinch
  4. Sugar – ½ tsp
  5. Salt –1 pinch
  6. Ajwain – 2 pinch

Method –

  • Take a bowl, add plane flour, sugar, salt, Ajwain and mix all together.
  • Now with help of curd prepare the dough of the mixture.
  • When the dough is ready, take few drops of oil on your hands and knead the dough for 7-8 minutes until it becomes smooth.
  • Cover the dough and keep it in room temperature for 1 ½ hours.


  • Keep the pan/kadai on medium heat, add cumin seeds, cinnamon stick, and cardamom and sauté for few second.
  • Add onion and cook for 1-2 min till it turns light brown, now add ginger paste, garlic paste, and tomato puree into the pan.
  • After cooking for 2-3 minutes add all the masala into the pan.
  • Keep stirring the ingredients every 1-2 minutes on medium heat.
  • The oil has starts floating over the mixtures this indicates that masala is ready.
  • Now add 1 ½ – 2 cup water into the pan, mix them and cover it with a lid so that the gravy start boiling quickly.
  • When masala started boiling, add boiled chick peas and potato.
  • Add salt to taste and kasuri methi, mix all together cover the pan and cook for 5 minutes.
  • Chole is ready, garnish with coriander leaves before you serve.

Note – You can adjust the thickness of chole by adding some water according to taste.


  • For bhature heat the oil in a Kadai /pan.
  • Apply dry flour on your palms and prepare the dough balls.
  • Take a dough ball, bind it with the flour and roll them (using rolling pin) into oval or round shape.
  • Place the oil on high to medium flame for frying. Fry the bhatura until it turns golden brown from both the sides and place it on a dry plate. Repeat same process for all the dough balls.
  • Bhature is ready. Serve with Chole and Onion Salad.

Navratan Pulao/Sahi Pulao


Preparation Time:  40-45 min

Serving: 2-3 person


  1. Cooked Basmati rice -2 cup
  2. Chopped potato – ½ cup
  3. Chopped carrot- ½ cup
  4. Green peas – ½ cup
  5. Paneer (dice size) – ½ cup
  6. Chopped Cauliflower – ½ Cup
  7. Medium sized sliced Onion – 1
  8. Dry mix fruits (cashew, raisins, almonds) – ½ cup
  9. Cumin seeds – 1 tsp
  10. Ghee (you can take oil also) – 4 tsp
  11. Salt – to taste
  12. Cinnamon stick – 1 inch
  13. Cloves – 4-5
  14. Bay leaves – 2-3
  15. Star flower – 1
  16. Lemon juice – 2 tsp


  • Heat a pan add ghee in the pan and wait for the ghee to melt.
  • Fry all vegetables and paneer one by one on medium heat, when it turns little brown in color, take them out in a plate.
  • Now roast the dry fruits for few seconds, take them out in a plate.
  • Add cumin seeds, cloves, bay leaves, star flower and onion in the pan and sauté for few minutes, then add cooked basmati rice, mix well and cook for few minutes (approx. 1-2 minutes).
  • Add fried vegetables, roasted dry fruits, salt and mix all ingredients really well.
  • Turn off the stove then add lemon juice mix well. Cover the pan and leave for 5 minutes.
  • Navratan pulao is ready, you can garnish with fried onion. Sever hot with Tadka dal.

Note – You can add saffron for color and flavors.

Choco Biscuits Balls for Kids


Preparation Time: 30-35 minutes

Serving: 10-15 Choco biscuit balls


  1. Marie biscuits (you can take any kind of light sweet biscuits)-200 gm.
  2. Coconut powder- ½ cup.
  3. Cocoa powder-2 tsp.
  4. Sweetened Condensed milk- 1 cup (for preparing dough).
  5. Desert topping for coating (you can use coconut powder, crushed dry fruits).


  • Put the biscuits in a zip lock bag and use a rolling pan to crush the biscuits in fine powder(you can also use blender).
  • Add crushed biscuits, coconut powder, and cocoa powder in a bowl and mix all together.
  • Add condensed milk to the bowl mix them well to make soft dough.
  • Take the dough in small quantities to make lemon sized balls and coat all balls with desert topping or coconut powder or crushed dry fruits.
  • Keep the preparation in the refrigerator for 10 minutes.
  • Choco biscuit balls is ready.

Bondi Raita


Preparation Time: 10-15 minutes

Serving: 2 persons


  1. Curd- 1 cup
  2. Bondi- ½ cup
  3. Roasted cumin (jeera) powder-2 pinch
  4. Green chilly chopped-1(you can use red chilly also)
  5. Black paper- 1 pinch
  6. Salt- to taste
  7. Chopped green coriander leaves
  8. Water-1 tsp


  • Take a bowl add curd and water, whisk them for 1 minutes.
  • Now add jeera powder, green chilly, chopped coriander leaves, black paper and salt to taste.
  • Mix everything together, your raita is ready to serve.
  • Or you can keep raita in the fridge for 15 minutes before severing. Chilled raita tastes good.
  • You can serve raita with meals.
  • If you want to dilute more, you can add little water.

Masala Vegetable Khichdi


Preparation Time: 40-45 minutes

Serving: 2-3 bowls

Ingredients –

  1. Chopped carrots- ½ cup
  2. Chopped potato- ½ cup
  3. Green peas- ½ cup
  4. Chopped pumpkin – ½ cup
  5. Chopped Eggplants (Brinjal) -1 medium size
  6. Asafetida (Hing): 1 pinch
  7. Cumin seeds- 1 tsp
  8. Salt- to taste
  9. Rice – 1 cup
  10. Yellow dal- ½ cup
  11. Oil- 2 tsp
  12. Bay leaves or Curry leaves- 3-4
  13. Onion – 1 medium size sliced
  14. Chopped tomato – 1 medium
  15. Red chilly power/green chili – to taste
  16. Ginger -1tsp
  17. Garlic -1tsp
  18. Chopped coriander leaves- 1 cup
  19. Turmeric power- ½ tsp
  20. Gram masala- ½ tsp
  21. Coriander powder – ½ tsp 
  22. Cumin powder – ½ tsp


  • Heat oil in a pressure cooker, add cumin seeds, bay leaves or curry leaves, asafetida sauté well.
  • Add chopped onions and cook for 1 minutes.
  • Now add tomato, ginger, garlic, coriander powder, cumin powder and mix well.
  • Add carrot, potato, pumpkin, eggplant, sauté for 2 minutes.
  • Add peas, tomato add salt, chilly and turmeric power.
  • Add dal, rice and garam masala mix well and water.
  • Close the pressure cooker and cook for 2 whistle.
  • Open the lid after the cooker is ready to open.
  • If the Khichdi is thick add little water and salt if required and mix it well and cook for 1-2 minutes.
  • Add coriander leaves for garnishing.
  • You can serve the Khichdi with papad, pickles and curd.

Rawa/Suji ka Halwa


Preparation Time: 30-35 minutes

Serving: 2 bowls


  1. Suji (semolina)- ½ cup
  2. Sugar-1/2cup
  3. Ghee-1/3 cup
  4. Water- 1 ½ Cup
  5. Milk- ½ Cup
  6. Mix dry fruits (Almonds, Raisins, Cashew nuts)
  7. Cardamom powered-2-3 pinch /whole cardamom -3 (peel and crush)


  • Heat the pan/Kadai.
  • Add ghee into pan/Kadai and let it melt.
  • Now put Suji in the melted ghee and roast it till it turns light brown while stirring continuously, keep the stove in medium heat.
  • After Suji turns into light brown color add water and milk while stirring continuously.
  • Mix the sugar thoroughly into the Suji and allow it to become thick and puffed.
  • Add all the nuts and cardamom and mix it well
  • Suji Halwa is ready.