23 Sep 2017

Sabudana Khichdi (Vrat Recipe)

Sabudana Khichdi (Vrat Recipe) 

Navratras have begun and you might have stocked up on potatoes but Vrat food can be boring sometimes, no no It is boring most of the time. So here is a recipe that might make your fasting a bit more pleasant. 


  • 1/2 cup sabudana (a.k.a sago)

    1/4 cup peanuts, shelled, roasted, coarsely pound (now these are optional. I hate peanuts in this recipe but you can add if you like) 

    1 Tbsp ghee

    1/2 tsp cumin seeds (jeera) 

    A few curry leaves

  • Sendha Namak to taste

    1 tsp chilli powder

    1 Tbsp hara dhania (coriander leaves)

    1/2 tsp green chillies, chopped

    1/2 Tbsp lemon juice


  • Wash Sabudana 3-4 times. Soak in water to about for about an hour.

    Drain and spread over a cloth till all the water is drained out very well.

    Mix salt, sabudana, peanuts, and chilli powder very well, so that it is coated well with this mixture.

    Heat the ghee and add cumin seeds, and kadhi patta. When it starts crackling, add sabudana mixture and keep stirring over low heat till sabudana is cooked through.

    Take it off the heat, add the lemon juice and mix well.

    Garnish with the coriander leaves and the green chillies and serve

31 Aug 2017

Garlic Bread

Garlic Bread Recipe

Who doesn't like a freshly baked garlic bread straight out of the domino's box. Be it garlic bread sticks or stuffed garlic bread, we can't stop loving this delicious heavenly baked piece of art. This is my take on the Domino's Garlic Bread. I have made it without the stuffing but you can try adding some sweet corn and olives and jalapeños. The list is endless. You are the boss of your own garlic bread. Add whatever you like. This recipe makes 2 garlic breads

  • for garlic bread dough:
  • 1/2 cup warm milk
  • 2 tsp dry yeast
  • 3 tsp sugar
  • pinch of salt
  • 5 cloves garlic, finely chopped
  • 2 tsp pizza seasoning
  • 2 tsp  butter, at room temperature
  • 2 cup plain flour (Maida) 
  • 2 tsp oil
  • Water required to make a soft dough
  • for garlic butter:
  • 1/2 cup butter, melted
  • 7 cloves garlic, finely chopped
  • 3 tbsp coriander leaves, finely chopped
  • other ingredients:
  • Plain flour (Maida) as required for dusting
  • 3/4 cup mozzarella cheese
  • 2 tsp chili flakes
  • 1 tsp oregano
  • 1 tsp mixed herbs
garlic dough recipe:
  1. In a large mixing bowl take warm milk, dry yeast and sugar. mix well.
  2. Rest for 10-15 minutes.
  3. Add pinch of salt, finely chopped garlic and italian seasoning.
  4. Add butter and maida. start to knead the dough. Use some water, if needed. 
  5. Coat the dough with oil and rest for 2 hours.
garlic bread recipe:
  1. Punch the dough to release the air.
  2. Knead for 30 seconds. 
  3. Divide the dough into 2 parts. 
  4. Roll/stretch one part into a circle. 
  5. In a small bowl mix butter, garlic and coriander leaves.
  6. Spread the prepared garlic butter over the dough generously.
  7. Top it up with some mozzarella cheese on half of the dough. Oh Yeah!! 
  8. Also season with chili flakes and oregano.
  9. Fold the dough and seal the edges.
  10. Brush generous amount of prepared garlic butter.
  11. Also top with chili flakes and mixed herbs.
  12. Make guide marks over bread without cutting them fully.
  13. Bake in preheated oven at 180 degree Celsius us for 15 minutes.
  14. Cut the garlic bread into pieces and serve.

21 May 2017

Masala Omelette


Masala omelette is a healthy egg recipe. The easiest dish to make on the go, you can fluff it up and add a variety of toppings like mushrooms, capsicum, cheese and boiled potatoes. Try this quick and easy-to-make recipe.


·      Eggs                                - 2
·      Onions chopped                - 2 tbsp
·      Tomatoes chopped             - 2 tbsp
·      Green onions chopped        - 2 tbsp
·      Capsicum chopped            - 2 tbsp
·      Coriander leaves                - 2 tbsp
·      Turmeric powder                     - a pinch
·      Red chilly powder                   - ½ tsp
·      Pepper powder                       - ¼ tsp
·      Garam masala powder             - ½ tsp
·      Oil                                    - 1 to 2 tsp
·      Salt to taste


1.   Wash and chop onion, tomato, green ( spring ) onion,  capsicum and coriander leaves to fine pieces.

2.   In a small bowl , add turmeric powder, salt, red chilly powder, pepper powder and garam masala powder.

3.   Add little water and mix well to spicy paste.

4.   Break the eggs directly into a bowl and beat them till frothy.

5.   Add the spice paste to beaten eggs and stir well.

6.   Add all the chopped vegetables one by one.

7.   Mix well.

8.   Heat oil in a wide pan.

9.   Pour the egg mixture to the pan.

10.Simmer the flame and leave to cook for 2 minutes.

11.Check from the downside of the omelette, whether is cooked and able to flip.

12.Now flip it over to other side.

13.Gently press it down with a ladle.

14.Once both the sides are cooked to golden, remove from heat.

15.Your healthy Masala  Omelette is ready..!

21 Mar 2017

Mash Potatoes Recipe

Perfect Mash Potatoes

Mashed potato is a dish prepared by mashing boiled potatoes. Recipes started appearing in 1747 with an entry in The Art of Cookery by Hannah Glasse. Dehydrated and frozen mashed potatoes are available in many supermarkets.

The use of "floury" types of potato is recommended, although "waxy" potatoes are sometimes used for a different texture. Butter, vegetable oil, milk and/or cream are usually added to improve flavor and texture, and the potatoes are seasoned with salt, pepper, and any other desired herbs and spices. Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, caramelised onion, mustard, horseradish, spices such as nutmeg, and chopped herbs such as parsley.
One French variation adds egg yolk for pommes duchesse or Duchess potatoes; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. Pomme purée (potato puree) uses considerably more butter than normal mashed potato - up to two parts potato for one part butter. In low-calorie or non-dairy variation

s, milk, cream and butter may be replaced by soup stock or broth. Aloo Bharta, an Indian sub-continent variation, uses chopped onions, mustard (oil, paste or seeds), chili pepper, coriander leaves and other spices.


  • 8 to 10 medium russet potatoes (about 3 lb.), peeled, cut into quarters
  • 1 teaspoon salt
  • 2 tablespoons butter
  • Dash of black pepper
  • 1/4 cup hot milk


  • Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
  • Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
  • Mash potatoes with potato masher until no lumps remain. Add butter, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.

9 Mar 2017

Saffron Milk Recipe

Saffron Milk/Zafrani Doodh

A drink in which milk is flavoured with almonds and saffron. Kesar badam milk is very healthy beverage that provides energy and rejuvenates your body. It can be enjoyed both Hot or Cold. In Summers..it tastes best when chilled and In winter/rains it tastes best when hot/warm. Whether hot or cold, it always tops the list as it is most liked drink by almost everyone. As milk, almonds and saffron are the main ingredients, this drink possesses immense health benefits.


2 tsp sugar
1 tsp almond paste.
1 cup milk
Water as required


Almond Paste:

Soak the almonds in enough water overnight.
Peel them or you may leave the skin on if you like.
Add the almonds with water in a blender jar.
Blend it well to make a smooth paste. It should be absolutely smooth.

Zafrani Doodh/Saffron Milk:

Keep this aside and heat the milk in a pan.
Take some warm milk and add 2 strands of saffronto it.
Leave it to soak for 2 minutes.
Add this saffron milk to the hot milk just before it boils.
Reduce the flame and simmer for 5 minutes till it is reduced by a tablespoon or so.
Add the sugar and almond paste and boil for another 2 - 3 minutes.
Garnish with almond slivers or sliced almonds.
Serve hot in winters and chilled in Summers.

You may add 1/2 drop of yellow food color if you like but I have seen that a Good Quality Saffron gives a natural bright yellow color..

  1. Baked Potato: https://perfectlycooked.blogspot.in/2017/03/baked-potato-recipe.html
  2. Lemon Coriander Soup: https://perfectlycooked.blogspot.in/2017/02/lemon-coriander-soup.html
  3. Paneer Nuggets: https://perfectlycooked.blogspot.in/2017/02/paneer-nuggets.html
  4. All Veg Recipes: https://perfectlycooked.blogspot.in/search/label/Vegetarian

5 Mar 2017

Cheese Omelette Recipe


an omelette or omelet is a dish made from beaten eggs quickly fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, meat (often ham or bacon), or some combination of the above. Whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water.


  • 2 Large Eggs
  • Salt to taste
  • A pinch of Pepper
  • 2 tsp Butter
  • Cheese- As per liking


  • Crack the eggs into a mixing bowl with a pinch of sea salt and black pepper. Beat well till the eggs appear fluffy
  • Heat a small knob of butter in a frying pan on low heat, and once melted and bubbling, add the eggs and move the pan around to spread them out evenly.
  • Cook the eggs over lowest heat till the egg is partially cooked.
  • Add the Cheese. It will melt by the time the egg is cooked.
  • Fold the cooked cheese omelette in half and Serve.

This is not the recipe for an Indian Masala Omelette. I will post the Indian style recipe soon....

Lemonade/Shikanji Recipe...


Shikanjvi is a type of traditional limeade or lemonade from North India.

While the base ingredients include lemon or lime juice, ginger juice, ice and water, shikanjvi often contains other ingredients such as salt, saffron and cumin.

It is also known by limun paani or nimbu pani.


6 tablespoons lime juice
8 tablespoons sugar
1/4 cup fresh mint leaves(optional- if making mint lemonade)
1/2 tsp salt or as per taste
1 tsp black salt(optional)
1/2 tsp freshly ground black pepper
1 liter/ 32 ounces of cold water
Few mint leaves - required for garnish
Ice cubes- as required


Mint Lemonade

Grind the 1/4 cup of mint leaves to a fine puree
Add 1 liter of water to a jug.
Add the lime juice, the sugar, the salt, the black salt and ground pepper to the jug.
mix it till all the sugar is dissolved.
Now add the mint puree just before serving and give it a quick mix..
Crush the ice cubes 
Fill the serving glass halfway with crushed ice.
Pour chilled lemonade over the ice and garnish with a mint sprig.


Add 1 liter of water to a jug.
Add the lime juice, the sugar, the salt, the black salt and ground pepper to the jug.
mix it till all the sugar is dissolved.
Crush the ice cubes.
Fill the serving glass halfway with crushed ice.
Pour chilled lemonade over the ice and garnish with a mint sprig.

You may add club soda instead of water for a unique taste....

3 Mar 2017

Easy Vegetable Stock Recipe

Vegetable Stock

Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor.
Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following:


Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables. Often, the less desirable parts of the vegetables that may not otherwise be eaten (such as carrot skins and celery cores and leaves) are used. The use of these parts is highly dependent upon the chef, as many do not appreciate the flavours that these portions impart.

Herbs and spices

The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bag of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common. This is often placed in a sachet to make it easier to remove once the stock is cooked.


 1to 2 onions
2 to 3 carrots
3 to 4 celery stalks

4 to 5 sprigs fresh thyme
1 bay leaf
1 small bunch parsley
1 teaspoon whole peppercorns
Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips


Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen to have on-hand, but it's good to have a roughly equal portion of each so the resulting stock will have a balanced flavor.

Wash any visible dirt off the vegetables and give them a rough chop. You don't need to peel them unless you really want to. Add all the vegetables in a pot big enough to hold them plus a few extra inches of water.

Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot, turn the heat down to medium-low.

This isn't an exact science, but one hour is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don't get to it until a little later, it will be fine. Give it a stir every now and again to circulate the vegetables.

Take the pot off the stove and remove all the vegetables with a slotted spoon. Set your strainer over a big bowl and line it with cheese cloth or coffee filters. Pour the stock through. Divide the stock into storage containers, cool completely, and then freeze.

Stock will keep fresh for a week in Fridge and 3 months in Freezer..
You can utilize vertical space by using Zip Lock Bags...

My other Vegetarian Recipes:

  1. Baked Potato: https://perfectlycooked.blogspot.in/2017/03/baked-potato-recipe.html
  2. Lemon Coriander Soup: https://perfectlycooked.blogspot.in/2017/02/lemon-coriander-soup.html
  3. Paneer Nuggets: https://perfectlycooked.blogspot.in/2017/02/paneer-nuggets.html
  4. All Veg Recipes: https://perfectlycooked.blogspot.in/search/label/Vegetarian

2 Mar 2017

Herbal Aloe Tea Recipe

Aloe Vera Tea
A common herbal remedy and holistic treatment, aloe vera tea has many nutritional benefits when it comes to a healthy lifestyle. Aloe vera tea comes from the sap of an aloe plant. This plant grows in warm environments, and can be used to treat many things from sunburn to digestive issues. Be sure to contact your physician before taking any herbal supplements, such as aloe vera tea.Aloe vera tea can be used for many different ailments. The tea can serve as a wash for eyes and wounds, or to treat certain digestive disorders. It is used to treat burns and alleviate the symptoms of over-exposure to the sun by pouring the tea on the affected area. Aloe can also help treat skin conditions such as rashes or insect bites. 


  1. Flavored Tea, Green tea is the best - 1 cup
  2. Fresh aloe vera gel/jelly or concentrate - 1 tsp
  3. Honey - as per taste


  • Brew your favorite flavored tea.
  • Pour it out in a cup.
  • Take one teaspoon of fresh aloe jelly -
  •  You can take the gel out by squeezing a cut leaf of aloe Vera
  • You can also use aloe concentrate if you can't find fresh gel..
  • Add a teaspoon to one cup and mix thoroughly.
  • Add the desired amount of honey and mix it well
  • Voila! Your healthy and medicinal Aloe tea is ready.....