Balushahi(बालूसाही मिठाई)–Tikri-Khurmi Sweet Recipe- Indian Sweet Dish- Badusha Mithai

Ingredients –

  1. All-purpose flour/Maida – 1 cup
  2. Ghee / butter / oil – 2 tbsp for kneading
  3. Vegetable oil for deep frying
  4. Baking powder – ½ tsp.
  5. Few thread of Saffron (kesar) (soaked into warm water)
  6. Sugar – 2cups (as per your taste)
  7. Cardamom powder or whole cardamom – 3-4
  8. Pistachio, almonds, or other dry fruits – for garnishing

Method –

  • Add Maida and baking powder in a bowl and mix it.
  • Add  ghee into the maida and mix it well, it will look like bread crumbs after mixing.
  • Add little bit of water and knead the dough, if required add bit more water and knead.
  • Cover it and keep it aside for 15 minutes.
  • Add 2 cups sugar, 1 cup of water and whole cardamom into the pan to make sugar syrup.
  • Add soaked saffron, and cook it until all the sugar dissolves into the water and become little thick (approx. 4-5 minutes).
  • When the syrup is ready, turn off the heat.
  • Check with your fingertip, when you see 1 thread of the sugar syrup between your fingertips, it means sugar syrup is ready.
  • After 15 minutes make small balls from the dough, roll it between your palms and press with your thumb in the middle of it.
  • The edges will be rough so that they get crispy from inside as well. Make the balls with rest of the dough.
  • Heat oil into the pan/khadhai on low heat.
  • Fry Balushahi on low heat, you need lot of patience while frying, if you increase the heat this might remain uncooked from inside.
  • When it starts floating in the oil, flip the balushahi until it turns golden in color. You have to fry this on low heat.
  • Take the fried Balushahi out of the oil.
  • Dip the fried Balushahi, 4-5 at a time into the warm sugar syrup for 10 minutes and transfer to another plate.
  • Balushahi is ready, garnish with grated Pista and serve.

Mumbai Tava Pulao – Spicy Main Course Rice – Indian Rice Recipe – Pulao Recipe

This is a popular street food of Mumbai, which is fast to prepare and very delicious to eat. This recipe is usually prepared on tava that’s why this is called as Tava pulao, but if you don’t have big tava available at your home then you can also prepare this on a pan.


Ingredients –

  1. Cooked rice – 1 or 2 cups.
  2. Butter/vegetable oil – 2 tsp.
  3. Cumin seeds –1 tsp.
  4. Curry leaves – 7-8 (optional)
  5. Chopped onions – 1
  6. Tomato medium size (chopped) – 2-3
  7. Green chili – 2 (as per your taste)
  8. Bell pepper (capsicum) chopped – 1 cup
  9. Coriander leaves – ½ cup
  10. Boiled, peeled and chopped potato – 1 cup
  11. Green peas – ½ cup
  12. Salt – (as per your taste)
  13. Pav bhaji masala/sambar masala – 2 tsp
  14. Groundnuts or cashew nuts – ½ cup
  15. Turmeric powder – ½ tsp


Method –

  • Heat a pan add oil into the pan, add cumin seeds, curry leaves, groundnuts or cashew fry it for few seconds.
  • Add chopped onions cook for few seconds on medium flame.


  • Add chopped capsicum, boiled potato, boiled peas and cook for 5-6 minutes.
  • After 5-6 minutes add salt, turmeric powder, green chili, chopped tomato, Pav bhaji masala, cover the pan and cook for 5-6 minutes.


  • Add boiled rice, mix well cover the pan and cook on medium heat for 2-3 minutes.


  • After cooking for 2-3 minutes tomato rice is ready, add chopped coriander leaves and mix it.
  • Mumbai Tava pulao is ready to serve.

Mint/Pudina Pulav Recipe – Mint Recipe – Indian Recipe

Ingredients –

  1. Soaked Basmati  rice for 15 –20 minutes –1 cup
  2. Vegetable Oil / Butter–2 tbsp.
  3. Cumin seeds –1 tsp.
  4. Bay leaves –2 -3
  5. Cinnamon stick–1/2 inch
  6. Salt to taste
  7. Boiled peas or frozen peas –1/2 cup
  8. Sliced onions – 1 cup
  9. A pieces of ginger 
  10. Garlic –2-3 cloves
  11. Whole green chilly –as per your taste
  12. Mint (Pudina) – 1 cup (wash and clean)
  13. Cashew or ground nuts –10 -15
  14. Fried onions – 2 tbsp. (optional)

Method –

  • Put mint leaf, ginger, green chilly and garlic into the blender.
  • Add little water and make a paste.
  • Heat oil into the pan/kadhai on medium heat.
  • Add cumin seeds, bay leaves, cinnamon stick and sauté for few minutes.
  • Add cashew nuts and cook for few seconds.
  • Add sliced onions and cook till onions becomes little transparent.
  • Add peas, salt to taste and cook for few minutes.
  • Add mint paste and cook for 2 –3 minutes on medium heat.
  • Soak rice in the water at 1:2 ratio respectively.
  • Add soaked rice in mint paste, mix well and let it boil.
  • Once water starts boiling, cover and cook for another 2 minutes on low on medium heat.
  • After 2 minutes, keep stirring, cover and cook till the rice is cooked properly.
  • Turn off the heat and garnish with fried onion.
  • Mint/Pulav is ready to serve with any kind of raita.

Lauki Kofta Curry


Ingredients –

For Kofta –

  1. Bottle gourd medium size – 1
  2. Salt to taste
  3. Gram flour (besan) – 4 tsp
  4. Red chili powder – ½ tsp
  5. Oil for deep frying

For curry –

  1. Cumin seeds – ½ tsp
  2. Onions – 1
  3. Ginger – 1 inch
  4. Garlic – 4-5
  5. Green chili / red chili powder – ½ tsp
  6. Turmeric powder – ½ tsp
  7. Coriander powder – 1 tsp
  8. Cumin powder – 1 tsp
  9. Tomato medium size – 1
  10. Coriander leaves – ½ cup
  11. Raisins – 9-10
  12. Garam masala powder – 1 tsp

Methods –

For Kofta –

  • Peel and grate the bottle gourd, remove extra water using strainer or using your hands.


  • Take a bowl, add the bottle gourd, add salt, gram flour, red chili powder and mix well.
  • Divide the mixture into equal portions and flatten each of them one by one using your palms.


  • Stuff one piece of raisins into each portion and shape them into round Koftas.


  • Heat oil in a pan/kadai, fry the Koftas till it turns golden brown.


  • Drain the oil and keep the Kofta balls in a separate container.

For Kofta gravy –

  • Heat oil in a pan, add cumin seeds, ½ onion chopped and sauté for few second on medium flame.
  • Take chopped tomato, remaining chopped onions, cashew nuts, ginger and garlic put into blender jar blend it into paste without water.
  • Cook masala paste on medium flame into the pan, add turmeric powder, coriander powder, cumin powder, red chili powder, garam masala and sauté till the oil is separated from masala.


  • Add salt to taste, 1 cup water and cover the pan and allow the gravy to boil.


  • Once the gravy is ready, add coriander leaves and mix well.
  • While serving arrange the Koftas on the serving plate, pour the gravy over them. You can garnish the Koftas with coriander leaves or cheese.

Crispy Onions Rings


Ingredients –

  1. Onions medium size – 2
  2. All-purpose flour (Maida) – 2 tsp
  3. Corn flour – 1 tsp
  4. Salt to taste
  5. Black pepper – 1 pinch
  6. Red chili powder – ½ tsp
  7. Garlic Grated /paste – ½ tsp
  8. Bread crumbs for coating
  9. Oil for frying


Method –

  • Take a bowl, add Maida, corn flour, salt, black pepper, oil – ½ tsp, red chili powder and garlic, add water and whisk well into a smooth thick batter.
  • Cut onions into thick slices and separate into rings. We are going to use only the big sized rings, remove the center of the onion.


  • Heat sufficient oil in a pan/kadai for deep frying.
  • Dip onions rings one at a time in the batter.


  • Coat with bread crumbs.


  • Deep fry into oil till it turns light golden color.


  • Take out into a plate serve hot with ketchup.

Besan ka Laddu

Besan ka Laddu is a very delicious recipe that is popular all over India. Besan Ka Laddu can be prepared during festivals and moreover you can also store this laddus in a air tight containers for about 1 month.



  1. Besan (Chick flour/Gram flour) – 2 cup
  2. Ghee – 1 cup
  3. Powder sugar/ Bura – 1 cup (as per your taste)
  4. Dry fruits –almonds, cashew etc.
  5. Cardamom powder – 2 pinch

Method –

  • Heat ghee in a pan. Add gram flour in pan, and keep stirring continuously for about 10-15 minutes or till gram flour turn light brown in color.
  • Add cardamom powder, cashew, and almonds. Mix well and remove from heat and let it cool down for 5 minutes.
  • Add powdered sugar and mix well. Use your hands to mix this.
  • Shape into lemon sized round laddu and serve.

Moong Dal ka Halwa (Sheera)

Most of the time we eat Suji or Carrot halwa, so today I thought to try something different which will be as delicious as other types of halwa. All the ingredients used in this halwa is readily available at home and can be prepared in very less time. This is very delicious recipe you can also try at your home and share with your guest and friends and your experience with me.


Ingredients –

  1. Yellow Moong dal – 1 cup
  2. Ghee – 4 tsp
  3. Sugar – ¾ cup (as per your taste)
  4. Mawa (milk) – ½ cup
  5. Green cardamom – 2 pinch
  6. Pista(pistachios) for garnishing (or you can take any other dry fruits)

Method –

  • Wash moong dal and soak in water for about 3 hours, then grind the moong dal without water.


  • Heat ghee on a non-stick pan, once ghee is melted add grinded moong dal paste to it.
  • Keep stirring continuously and cook on medium flame for 10 -15 minutes till it becomes a little brown in color.


  • After 15 minutes add crumbled mawa/milk to it, cook it on medium flame for 5-6 minutes.
  • Add the sugar and mix well, cover and cook for another 5-7 minutes, while stirring occasionally until the moisture dries up.
  • You can add dry fruits now also or while serving.


  • Moong Dal halwa is ready, serve hot garnished with pistachios.