Wednesday, 3 June 2015




Plain Chocolate - 75 g

Double Cream - 100 ml

Icing Sugar - 1 tbsp

Cream de menthe - 1 tbsp

Chocolate covered coffee beans - to decorate(optional)


  • Cut 3 inch circles of backing parchment. Shape each circle into a con shape and secure with a piece of sticky type.
  • Break the chocolate into pieces, place in a heatproof bowl and set over a pan of hot water.
  • Stir until the chocolate has melted. Using a small pastry brush and brush the inside of each cone with the melted chocolate.
  • Brush the second layer of chocolate on the inside of the cones and chill in the refrigerator for 2 hours or until set.Carefully peel away the paper.
  • place the cream, icing sugar and cream de menthe in a large bowl and whip until just holding its shape.
  • Place in a piping bag fitted with a star tip and pipe the mixture into the chocolate cones.
  • Decorate the chocolate cones with chocolate covered coffee beans, if using.
  • Chill in the refrigerator for 1-2 hours. 

Tuesday, 5 May 2015




Refined flour - 20 g

Ghee/Oil (for dough) - 2 tbsp

Salt - 2 tsp

Sugar (optional) - 1 tsp

Water - 4 tbsp

Onion seed - 1 tsp

Oil -  For deep- frying


  • Combine refined flour, 2 tbsp oil, salt, sugar and onion seed and mix well.
  • Add water and knead properly.
  • Make a stiff dough.
  • Divide the dough into 5 equal portions.
  • Roll each portion with little dry flour into thick chapati- sized discs.
  • Now cut each disc into 1/2 inch X 1-1/2 inch strips with a sharp knife.


  • Heat oil in a pan. Fry the strips in small batch on a medium flame till crisp and golden in color.
  • Serve it hot or you can keep it in a airtight container as it will keep for many days.


Kalo jaam is a popular cheese based dessart to Indians. I've a very easy and shortcut recipe for this delicious sweet.


Chana or cheese - 1 cup

Wheat flour - 1.2 cup

Khoya - 3/4 cup

Ghee - 2 tbsp

Backing powder - 1/4 tsp

Cardamom powder - 1/4 tsp

Sugar - 2 tbsp

Milk cream - 1/4 tsp

Water - 2 tbsp

Ghee - 1 cup(for fry)


Sugar - 3 cups

Water - 3 cups

Cardamom pod - 1 large

  • At first make the syrup.
  • Add 3 cup sugar and cardamom pod in 3 cup water and boil for 5 minutes.
  • After that off the heat and keep the syrup medium hot. Add saffron.
  • Now make the kalo jaam.
  • Crushed and make powder the khoya and mix with chana properly.
  • Take wheat flour in a another bowl and mix ghee well.Add backing soda.
  • Add cardamom powder and sugar.
  • Now add the chana and make a soft dough with water.knead with hand properly.
  • Make small balls from the dough.
  • Heat ghee in a pan and fry the balls in medium flame till it become golden brown in color.
  • Now let the jamuns soak in syrup for 4 hours.
  • Before serving the jamuns add some milk cream.

Monday, 4 May 2015




All spice -2 tbsp

Cloves powder - 1/2 tsp

Dry chili powder - 1 tsp

Sweet paprika powder - 1 tbsp

Garlic - 4 crushed 

Oil - 1/3 cup

Chicken wings - 1 kg

Pepper powder - 1 tsp

Parsley - 2 tbsp chopped


  • Make a paste with all spice, garlic, salt and pepper powder.
  • In a bowl add chicken wing with the paste and marinate whole night in fridge .
  • Now pre- heat the oven on 180 degree.
  • In a backing tray place the marinated chicken and bake for 25 minutes or until it turn golden brown in color.
  • When the chicken cooked well place the chicken to a plate.
  • Garnish with chopped parsley and serve hot.


Singara or samosha is the all time favorite snacks to Indian. This is not that hard to make at your own kitchen.

Potato - 1 kg

Aniseed - 1 tsp

Cumin Seed - 1  tsp

Fenugreek - 1  tsp

Dry chili - 2

Bay leaf - 1

Green chili - 5

Ginger - 1 Tbsp crushed 

Roasted cumin powder - 1 tsp

Cinnamon powder - 1 tsp

White flour - 2 cups

Black cumin seed - 1 tsp

Sugar - 1/2 tsp

Oil - 3 tbsp

Salt - to taste

Oil for fry - 1 litter 

  • Pill and boil the potato and cut in a  small pieces.
  • Now heat 3 tbsp oil in a pan.
  •  Add aniseed, fenugreek seed, cumin seed, bay leaf and dry chili together.
  • Now add crushed ginger and green chili and fry.
  •  Now add the boiled potato and salt.Mix it well.
  • Cover it with lid.
  • After that mashed the potato lightly.
  • Add the roasted cumin powder and cinnamon powder and turn off the flame.
  • Let it cool for a while at room temperature. 
  • Now make the dough. Add black cumin seed, 2 tbsp oil and salt with the white flour and mix it with hand,
  • When the mixture turn crumble and add water in small quantity and knead firm dough.
  • Cover it with moist cloth and set for 20 minutes.
  • After 20 minute remove the cloth and again knead the dough until smooth.
  • Now divide it into small equal portion and make round shape ball.
  • Roll the ball on rolling board into round shape approx 5" diameter.
  • Now cut it into 2 semi circles.
  • With wet finger spread water on the cut side edge.
  • Make it as a cone and put 2 or 3 tbsp filling in the cone. Seal the edge properly.
  • Now heat oil in a heavy based pan over medium flame.When oil is medium hot add 3 or 4 singara(samosa) and cook evenly.
  • Deep frying them on low flame until they turn brown.
  • Transfar the fry singara to a plate and serve hot with chatni or tomato ketchup.
  • It's very good snack with tea.


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