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Paneer (cottage cheese) Patties are soaked in sweetened, thickened milk and flavored with cardamom and rose water.

Serve it chilled and garnished with slivers of dried fruit.



  • 1 gallon full cream milk / whole milk
  • ¼ cup sugar (modify according to your choice)
  • 1 tbsp cardamom powder
  • Few strands of Saffron
  • 1 tbsp rose water
  • 2 tbsp chopped nuts
  • 1 can (2.2 lb) of Rasmalai Patties (available in Indian Grocery Stores)



  • Bring the milk to a boil in High heat. Reduce the heat to medium-low and let it simmer. Keep stirring it every 5-10 minutes to prevent it from sticking to the sides and burning.
  • After half an hour, add the sugar and cardamom powder. Mix well.
  • Now add the Rasmalai tikia. Before dropping the Rasmalai tikia in the milk, squeeze it to remove the sugar syrup that comes in the can.
  • Let it simmer for some more time till the milk becomes thick. Its consistency should be more or less like evaporated milk.
  • Remove from heat. Add saffron strands and rose water and refrigerate it.
  • Garnish with chopped nuts, few strands of Saffron and pinch of cardamom powder.
  • Serve cold as dessert.


Do You Know?

Sweets have an important place in Indian traditions. Every state and region in India has its very own sweet specialties. In North India, Gajar Halwa, Kulfi and Gulab Jamun are common; in East, Rasagulla and Sandesh are traditionally made; in West, Puranpoli and Bebinca are commonly made while Mysore Pak and Payasam are traditionally served in the South.

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Posted by on February 6, 2012 in Swwets and Desserts


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Chicken with Capsicum


Chicken cooked with capsicum/green bell pepper makes an excellent dish, can be served as a side dish with Roti (Indian flat bread) and a dish with gravy.


  • 1 pound chicken boneless cut into thin long pieces
  • 1 large sized green bell pepper / capsicum chopped into thin long pieces
  • 1 large onion sliced thinly
  • ½ tsp ajwain (carom seeds)
  • Salt to taste
  • 3 tbsp cooking oil

For Marination:

  • 1 tbsp ginger garlic paste
  • 1 tsp chicken tandoori masala (available at Indian Grocery Stores)
  • 1 tbsp oil
  • 1 tsp lemon juice
  • ½ tsp salt
  • 1 tbsp maida (white Flour)


  • Marinate the chicken for about an hour.
  • Heat the oil in a large, wide pan or a large, deep frying pan (preferably non-stick) over a medium flame. When hot, add carom seeds and onion; fry a little.
  • Stir in chicken pieces without marinade, and sear for 5-6 minutes. Now add marinade and cook for another 5-6 minutes.
  • Cover and simmer on low heat until the chicken is fork tender.
  • Add sliced capsicum and cook uncovered on medium heat, for another 1-2 minutes or until the oil separates from the gravy and capsicum is just done. This dish should have almost no gravy, just a coating sauce. If it is too dry, add 1/4 cup of water and mix well.
  • Turn off the heat and spoon the Chicken Capsicum onto a serving platter.
  • Sprinkle the lemon juice and garnish with fried onions.
  • Serve with Roti or Paratha as a side dish.
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Posted by on January 25, 2012 in Chicken Recipes, Non Vegetarian


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Hare Dhaniye Wala Murg (Cilantro Chicken)

Chicken cooked in sauce of fried onions and tomato with lots of fresh green Cilantro (coriander leaves).


  • 5 skinless boneless chicken thighs, each cut into 6 pieces, washed, dried

For the Marinade:

  • 1tbsp vegetable oil
  • 1 tsp chicken Tandoori Masala (available in Indian Grocery Stores)
  • 1 tbsp lemon juice
  • ¼ cup plain yogurt
  • Salt to taste

For the Gravy:

  • 3 tbsp vegetable oil
  • ½ tsp cumin seeds
  • 2 medium onions thinly sliced
  • 1 tsp garlic grated
  • 1 tsp ginger grated
  • ½ cup diced tomatoes
  • 2 green chilies chopped finely
  • 1 tbsp ground coriander seeds
  • ½ tsp ground cumin seeds
  • ½ tsp red chili powder/cayenne
  • ½ tsp turmeric powder
  • ½ tsp garam masala powder
  • Salt to taste
  • 1 cup packed fresh coriander leaves and upper tender stems – chopped, washed and drained


  • In a mixing bowl mix all ingredients of marinade well. Now toss in the chicken and coat well. Refrigerate for at least 1 hour.
  • To cook, warm oil in a non stick skillet over medium to high heat and add the cumin seeds. After a few seconds, add the onions. Sauté for about 4-5 minutes, until onions are golden. Add grated ginger, grated garlic, green chilies chopped, diced tomatoes and all dry spices (without garam masala powder) and salt; cook on low heat for 5-6 minutes or until the oil separates from the gravy.
  • Stir in the chicken and its marinade. Cover, and cook at medium low for 30 minutes or until chicken is tender, stirring occasionally. Add little water if required.
  • Fold in the chopped coriander leaves and garam masala powder. Simmer for 2-3 minutes.
  • Serve hot with Boiled Rice or Roti, Sabji and Raita of your choice.
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Posted by on January 25, 2012 in Non Vegetarian


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Matray Ki Chaat (Dried Yellow Peas Chaat)

Matra Chaat (Dried Yellow Peas Chaat) is one of my favorite chaats. If it is served with Kulcha (Pan Cooked Leavened Indian Flatbread), it can be a great alternative to a meal.


  • 2 cups dried yellow peas (Yellow Bataney or Yellow Matra)
  • 1 bay leaf
  • 1 brown cardamom
  • 1 medium potato boiled, peeled and chopped
  • 1 large onion finely chopped
  • 1 tomato chopped (optional)
  • 1 small cucumber peeled and chopped
  • 1 green chili chopped finely
  • 2 tbsp cilantro Chopped finely
  • Lemon juice or tamarind water
  • Tamarind chutney
  • Green coriander chutney
  • Red chili powder
  • Ground roasted cumin
  • Salt mix
  • Chaat masala
  • Garam masala (optional)


  • Soak dried peas overnight in water.
  • Place soaked peas, bay leaf and brown cardamom in a saucepan and add sufficient water to cover them. Cook over a moderate heat for about 15 minutes until the peas are tender but not mushy. You can also pressure cook them. Drain.
  • Now serve chaat individually.
  • Take 2 scoops of cooked peas in a bowl and cover it with little chopped onions, cucumber, tomatoes and potatoes. Sprinkle with spices (chaat masala, red chili powder, garam masala, ground cumin) and salt mix to individual taste. Pour a little tamarind chutney, green chutney, lemon juice and tamarind water on the top. Tamarind water can be prepared by soaking tamarind in water and then squeezing out pulp.
  • Toss well and serve Matray Ki Chaat with Kulcha.
  • You can get Kulchas from Indian Grocery Stores. Toast each Kulcha on both sides on a hot skillet for a minute or so on low heat before serving with the peas mixture.
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Posted by on January 23, 2012 in Chaat Recipes, Vegetarian


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