Malai Chop Recipe

Malai chop is a traditional sweet recipe of Kolkata and Odisha. Some of sweets I had learned from my late grandfather. Malai chop was one of famous sweet of his in that time.

Today in some particular old sweet shops are making this sweet. In this raksha bandhan try this sweet recipe. I think your brother will so happy. My two younger brothers (Papuni & Babuni) both like this sweet very much. I dedicate this post for both my brothers.


Chena or Indian cottage cheese   200 gm
All purpose flour 2 tbsp
For sugar syrup:
Sugar 2 cups
Water 5 cups
Cardamom powder 1 tspMalai Chop1
Saffron – 5 to 6 strings

For Malai filling:

Malai or wiped cream 1 cup
Khoya 100 gms
Powder sugar 4 tbsp
Saffron 1 pinch
Cardamom powder 1 pinch
For garnish:
Chopped cheery 2 tbsp
Tutti frutti 2 tbsp
Silver foil


Place the chena or Indian cottage cheese on a clean surface. Mash the cheese well with your palm. Add flour and cardamom powder in it.

Rub with your finger until it is smooth. Then try to make a ball from the rubbed Chenna. If you get a firm ball then it is ready to make the flatter rasgulla. Divide into equal portions. Shape into rounds. Then flat little in your palm. Shape it as egg size.

In heavy bottomed pan put the sugar and water. Place it on heat. Add cardamom powder and saffron in it. Stir it little. When the sugar syrup starts boiling put the cheese balls in it.
Cover with lid and cook for 20 to 22 minutes. After 22 minutes remove the pan from heat and open the lid. You will found the tsize of cheese balls are double size. Let it cool for one to two hours. After two hour remove cheese balls from the sugar syrup.

Now we will make the malai filling. In bowl mix the wiped cream, grated koya, sugar powder, cardamom powder and saffron. You can do it with a hand blender. Then put it on heat, stir it well, otherwise it will would be burned. Let it cool.

Now cut each piece of rasgulla horizontally into two equal parts. Spread 1 tsp malai mixture closes it with the other. Repeat the same procedure with the rest of the chena balls and malai mixture.

Refrigerate for an hour. Garnish with chopped cherries’ and tutti frutti or silver foil. Spread remaining malai mixture on top. Serve it when chilled.

Wish you a Happy Raksha Bandhan. Enjoy…..

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Vada Pav Recipe

Vada Pav or Wada Pav is a popular spicy street food of Mumbai. There is a lot of street food eaten in India. Vad Pav is one of famous mouth watering street food. Mumbai is one of big city of India. Mumbai is a very busy city. Lots of people work hear and live here.

Road of Mumbai is so busy and crowded; because of it is capital business center of India. There is no time to eat for the busy peoples. So eating Vada Pav in hand they can go easily one place to another place and do their work. You can say it as of chat recipe.

This Raksha Bandhan makes this Vada Pav recipe as snack and wins your brother’s heart.

Ingredients:Vada Pav 1

For vatatda Vada:
Peeled and mashed boiled potato 4
Finely chopped onion 1
Chopped green chili 4
Ginger paste 1 tsp
Garlic paste 1 tsp
Turmeric powder 1 tsp
Red chili powder 1/2 tsp
Mustard seed 1 tsp
Asafetida 1 pinch
Chat mashala 1 tsprakhi
Curry leaves 1 bunch
Coriander leaves 2 tbsp
Cooking oil 2 tbsp
Salt as taste

For batter:

Gram flour 1 and 1/2 cup
Turmeric powder 1tsp
Soda bicarbonate 1 pinch
Salt as taste
Water as need

Ingredients for green chutney:

Chopped green coriander leaves 1 cup
Dry grated coconut 1/2 cup
Chopped garlic 4 cloves
Chilli powder 1 tsp
Salt as taste
Lemon Juice 1 tbsp

Other Ingredients:

Loaves of bread (pav) 8 small
Paav bhaji mashala2 tsp
Green chutney 1 cup
Oil for Deep Frying
Fried green chilies 2
Butter 2 tbsp


It is a long process and lot of ingredients required for this recipe. Don’t worry friends; all these ingredients are available in Indian glossary store. You can make the green chutney before making of Vatada Vada.

Wash the green coriander leave in water. In a grinder jar grind red chile powder, coriander leaves, grated coconut, and garlic, salt and lemon juice. Your green chutney is ready.

Heat 2 tbsp of oil in a pan, add mustard seed. When mustard seed crackle add curry leaves. Then add asafetida, chopped green chilis. Add garlic paste and ginger paste in the pan.

Then add chopped onion and fry until they turn golden brown. Add turmeric powder, red chili powder and salt in it. Saute again for a few seconds. Add mashed patato in it, and then add chat mashala and chopped coriander leaves in it. Fry little more. Remove from the fire and let it cool.

Divide into equal portions. Shape into rounds as a lemon size. Now we make the batter. In a big bowl combine all the ingredients of batter. Add little water. Check the consistency of batter. It will not be thicker or more watery.

Heat sufficient oil in a kadai. Dip the potato balls in the batter and deep fry till golden. The vada should be crisp on the outside.

Drain the vadas on tissue paper. Here is a little twiest. Slice each pav into half and spread some butter and pav bhaji mashala both side.

Put both on the hot tawa. Now put the bread on a plate. Spread some green chutney on both side of bread. Place one vada in middle.

Serve hot with green chutney and fried green chilies.  Wish you a happy Raksha Bandhan.

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Dhansak Recipe

Dhansak is a delicious and popular Parsi dish. You can make with chicken or lamb. It goes best with steamed rice and kachumbar salad. You can also make vegetarian dhansak recipe. Dhansak is made from meat, lentils and flavored with spice.


Mixed lentils aurher, masoor, urad and moong (1/4 cup each) 1 cup
Chicken   500 gms
Turmeric powder    1 tsp

Spice powder:Dhansak 1

Cinnamon sticks 2
Green and black cardamom 1 tablespoon
Black peppercorn 1 tablespoon
Whole cloves 2 teaspoons
Bay leaf 2
Star anise 2
Fenugreek seeds ½ teaspoon
Fennel seeds     1 teaspoon
Nutmeg powder i pinch
Coriander seeds     1 tablespoondhansak
Cumin seeds     1 teaspoon
Shah Jeera     1½ teaspoon
Mustard seeds     1 teaspoon
Till seeds      1 teaspoon (optional)

For tadka:

Chopped tomatoes 100 gm
Vegetable oil 2 tbsp (or 1 tbsp butter)
Fresh coriander, chopped
Salt, to taste


Grind all the dry spices in a grinder. Wash the lentils twice in water. Put them in a pressure cooker. Add salt to taste and a cup of water. Boil till the lentils are soft.
Heat a heavy-bottomed pan on a medium flame.

Add cooking oil in the pan.fry the chicken for a few minutes until it is browned on all sides. Remove from the pan and set aside.
Remove the pressure from heat and let it cool.

When pressure cooker will cool, open the lid. Mash the lentil properly.Now in which pan we had fried chicken, in that pan heat the cooking oil. Add cumin seed, mustard seeds. Add chopped onions; fry the chopped onions until pink. Add the ground masala and bay leaves and fry well. Now add the chopped tomatoes and coriander leaves.  Add the mashed lentils. Add turmeric powder and salt in it and cook it for few minutes. Add fried chicken and cook little more.Add more water to maintain consistency. Serve Dhansak hot with steamed rice and kachumbar salad.

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Paneer Kulcha

Kulcha is one type of all purpose flour bread. Normally it goes best with Chole, paneer butter mashala or palak paneer. The other format is to make a sandwich stuffing it with Paneer. It is very popular in north India. You can find it in bakery shops of New Delhi also.


All purpose flour (maida) 2 cupspaneer kulcha1
Salt 1/2 tsp
Yogurt 1 tbsp
Soda bicarbonate 1/4 tsp
Sugar – 1 tsp
Milk – 1/2 cup
Butter 1/2 cup
For Stuffing:
Cottage Cheese (Paneer) grated – 300 grams
Red chilli powder 1 tsp
Chat masala – 1/2 tsppaneer kulcha3
Carom seeds 1/4 tsp
Few sprigs of cilantro, chopped finely
Salt as taste


Place all the dry ingredients for the dough together and mix well. Add yogurt, milk and knead into soft dough. Cover with a damp cloth and rest for an hour.

Take paneer in a bowl, add salt, half teaspoon red chilli powder, chat masala, chopped cilantro, carom seeds and mix well. Divide the dough into six to eight equal portions and form them into smooth balls.

Flatten a portion of all purpose flour dough, place a spoon of the paneer mix in the centre and fold the edges over to form a ball. Bring all the sides of the dough together to the top, covering the filling.

Now lightly use your palm and press down the dough. Using a rolling pin, very gently roll the filled dough. Roll out to a desired thickness making sure that you don’t press it too hard and that the filling does not come out of the dough.

Heat the tawa on medium flame and place the kulchas on hot tawa, cook on both sides. Brush some butter both side when frying kulchas.

If you want to bake, place the rolled out kulchas on the greased baking tray and bake in a preheated oven for about six to eight minutes. Cut into halves the kulcha and serve hot.

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Makhane Ki Kheer

Makhane ki  kheer made during  vrat, festival or fasting in India. In this time we make Kuttu ata puri, Sabudadana pakode, Arbi fries, Sabudana papad, Makhane ki kheer, etc. In this fast we take fruits, milk, curd, lassi in day time. In night we made different types of vrat recipes and we offer these recipes to god.

Makhane ki kheer is little sweet and delicious recipe.  So I like it very much. Lots of protein and calcium avail in makhane. I have made always it in low fat milk.  So it makes a creamy and yummy sweet in taste.


Puffed lotus seeds (makhanas) 1 cupmakhane ki kheer
Sugar 4 tbsp or as taste
Milk 5 cups
Pure ghee 2 tbsp
Saffron 3 to 4 strands (soaked in 2 tsp milk)
Green cardamom powder 1/4 tsp
Chopped Almonds 1 tbsp
Chopped Pistachios 1 tbsp


Heat some ghee in a heavy bottomed pan on gas. Fry the makhanes in the pan. Saute till the makhanes are light brown in color. Then turned off the gas and crush the makhane slightly. Add milk and stir it continuously.

Let it simmer for about 1 to 2 minutes. Then add sugar and saffron milk. Cook it in simmer for few minutes. Mix well and remove from gas. Let it cool in room temperature and then keep it in refrigerator to chill. Serve chilled.

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Nargisi Koftay (Nargisi Meatballs Curry)

Kofta is a Middle Eastern, South Asian and Balkan meatball or meatloaf. They are often shaped into meatballs which are prepared with a mixture of ground meat, rice and leeks, and served dry. Mince meat stuffed with boiled eggs are a very popular Pakistani dish, Known as Nargisi Koftae.


For the Koftas:

Finely ground lamb mince 500 gms
Eggs 8
Chopped onion 1
Ginger Garlic Paste 1 tbspNargisi Koftay 2
Red Chilli Powder 1 tbsp
Chopped Green Chilies 3-4
Fresh Coriander 1/2 bunch
Roasted Grams 4 tbsp
Bread Slices 2
Salt as taste

Ingredients for Gravy:

Chopped Onions 2 medium
Ginger Garlic Paste 1 tsp
Tomato puree ½ cup
Yogurt 1/2 cup
Coriander 2 tbsp (powdered)
Green cardamom 4
Ginger garlic paste 1 tbsp
Garam mashala powder 1 tablespoon (Green cardamom, black cardamom, cinnamon, clove, cumin, Whole black pepper)
Salt to taste
Oil 1 cup
Chopped coriander leaves to garnish


Boil 6 eggs till hardboiled. Peel the eggs and keep aside. In a vassal mix minced meat, bread slices, onion, ginger, garlic, salt, spices and beaten egg. Put the mixed meat in to a food processor and run the processes until well combine. Divide this mixture into 6 equal portions.
Take one egg and a portion of the lamb mix. Wrap the meat mix around the egg and shape it with your hands to form an even “casing” around the egg till it is fully covered. Repeat for all the remaining hardboiled eggs. Place all in a plate. Let it sit uncovered for 10 to 15 minutes in the regenerator   to evaporate any moisture.

Heat oil in a heavy bottomed pan. Put each egg to hot oil. Roll gently to get all the meat browned all side. Remove from oil and drain all excess oil on a paper towel. Repeat for all remaining eggs.

For Gravy:

In a large pan heat oil and fry onions till they turn golden brown. Add the ginger and garlic pastes. Fry for 2-3 minutes and add the tomato puree and all the spice powders including the garam masala. Mix well. Cook till the oil begins to separate from the masala.

Add yogurt and 1/2 a cup of water to the masala. Mix well and cook for 2 more minutes.  Add water or stock and cook it for further 10 minutes on simmer. The gravy should be thick.
Cut the eggs horizontally in the center into two halves. To serve take a large serving dish, first put the koftas on plate, pour the gravy on top. Garnish with chopped fresh coriander leaves and serve hot with Chapatis.

Tips: It is important that the oil must very hot. This is important because it will prevent breaking.

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Doodh Paak Recipe

Doodh Paak recipe is a gujrati recipe. It is a dessert made during festive occasions. This is a rice pudding, garnished with charoli, almonds and pistachios.


1 ltr milkdoodhpaak
A few saffron strands
1 tbsp rice
1 tbsp ghee
1/2 cup sugar
1/2 tsp cardamom powder
1 tsp Charoli/chironji
10 Pistachios (slivered)
10 Almonds (slivered)


Dissolve the saffron in 1 tbsp of warm milk and keep aside for few minutes. Wash the rice, drain. Boil milk in a deep non stick pan and simmer for 10-12 minutes, stir occasionally. Add ghee in rice and sauté till light brown.

Add the fried rice in the boiled milk. Simm the gas on low heat upto 20-25 minutes.  Add sugar and stir continually.  Cook on a medium flame till the sugar is completely dissolved. Add cardamom powder and saffron-milk mixture.

Add chironji and mix well. Cook for 10-12 minutes. Garnish with slivered pistachio and almond.

Serve warm or cold Doodh Paak.

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Beetroot, Radish and Carrot Paratha Recipe

This paratha is a simple and easy recipe, and is packed with nutrients, fiber and potassium. It is made by using root vegetables (beetroot, radish and carrot), which are rich in nutrients, low in fat, calories and cholesterol, and are available in this winter season.

Radish is rich in foliate (folic acid), calcium, potassium, and dietary fiber and moderately high in Vitamin C. Beetroots and carrots are anti-bacterial, antioxidants, high in Vitamin A. It cleans your liver and digestive system.


1 cup grated carrotshealthy paratha

1 cup grated radish

1 cup grated beetroot

2 1/2 cup wheat flour

1/2 cup gram flour

1 tablespoon oil

2 green chili, chopped (optional)

1/4 teaspoon turmeric powder

1 pinch asafetidagrated radish, beatroot

1 tablespoon roasted cumin powder

1 tablespoon fennel seed

Salt to taste

Extra wheat flour for dusting

Oil or Butter for frying


Mix the wheat flour, gram flour and 1 tablespoon of oil. Add cumin powder, red chili powder,  turmeric powder,  asafetida,  chopped green chili and fennel seed in it.

Add grated carrot, radish, and beetroot into the flour mixture. Mix well. Knead the dough using warm water as needed.

Apply little oil around the dough, cover and keep it aside for 15 minutes. Divide the dough into 8-10 equal portions depending on your desired paratha size.

Heat the skillet on medium flame. Take the dough, flatten it with your palm, dust it with wheat flour and roll out each ball of dough thinly.

Put the rolled paratha on the hot skillet. Cook both sides using little oil. Cook the paratha till golden Browne. Serve hot with curd, chutney or pickle.


If you are health conscious you can use peanut butter.

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Rajgira Ata Theplas

Rajgira Ata Theplas are made during fasts (Navaratra fast) . Rajgira paratha made with rajgira ata and spicy mixture. This paratha is eaten with curd during festivals.


Rajgira flour– 1 cuprajgiri ata thepla2
Ginger paste 1/2 tsp
Potatoes,boiled and mashed  2
Chopped green chili  2
Sesame seeds 1 tsp
Ghee 3 tbsp
Rock salt as taste
Extra ghee for frying
Fresh coriander leaves, chopped (optional)   2 tbsp


Put the rajgira flour in deep bowl. Add ginger paste, rock salt, sesame seeds and green chillies. Mix well with your fingers.
Add mashed potato, coriander leaves and ghee in it. Knead the dough using water as required. Cover with muslin cloth and set dough aside for half an hour.

Make lemon sized balls & roll each ball softly like a chapati. Heat a griddle. Cook theplas on both sides and shallow fry using ghee as required. Repeat the remaining theplas with the similarly process.

Serve hot with yogurt.

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Chicken 65 Recipe

Chicken 65 is an Indo China continental recipe. Chicken 65 is a deep fried hot and spicy bar snack. It is a quick appetizer. It is crispy in out side but inside is soft and juicy.  Once my younger brother was given me a treat in a 3 star hotel for his first salary. He gave the menu book but said didi (sister) why don’t you try chicken 65? Really my brother’s choice was tasty. It was spicy in taste, red in colour. You can also make just like in restaurants.


Boneless chicken 500 gm (cut into 1½ inch cubes)
Yogurt 1/2 cup
Lemon juice 1 1/2 tbspchicken65
Corn flour 2 tbsp
Ajinomoto (msg) 1 pinch
Oil 1 cup
Salt as taste
Bunch of curry leaves
For spice powder:
Kashmiri chilli powder 1/2 tsp (optional)
Dried red chhili
Garlic 6 cloves
Ginger 2 inch piece
Coriander seeds 2 tsp
Blackpapper 1 tsp


Wash the chicken very well. Grind all ingredients of masala in to a fine paste. Mix yogurt, lemon juice, corn flour, salt. Add two tablespoons oil in the masala paste.  Add chicken with the masala paste and marinate for an hour in a refrigerator.

Heat some oil in a thick-bottomed kadai. Put the chicken pieces in small batches of little amount and stir-fry. Fry the chicken in low heat otherwise the outside will start to begin while the inside remains raw.

Then fry the chicken on a low flame until golden brown, turning every once in a while. The out side of chicken will be dark golden brown. Drain and remove on a paper towel.

Then you fry the next batch. Repeat it till all marinate chicken end.  Add the curry leaves when you are frying up the last batch and let it turn crisp.  Red and spicy chicken 65 is ready to serve with sliced onion and lemon wedges.

Tips: You can use rice flour to give the outside a bit of crispness

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