Dum Aloo

Dum Aloo is a rich and creamy potato curry from the authentic North-Indian cuisine. The curry is great when served with roti's or naan, however can also be served with jeera rice. 

Servings:- 2-3 people

Course:- Curry

Cuisine:- North Indian


For Frying Aloo:

8-10 baby potatoes

2 cups water

1/2 tsp salt

3-4 tbsp oil

1 tsp red chilli powder

1/2 tsp turmeric powder

For Masala Paste:

1 inch cinnamon

2 cloves

2 cardamom

1/2 onion, chopped

1/2 tsp ginger-garlic paste

1 large tomato, finely chopped

8 cashews

For Dum Aloo:

1 tsp oil

3/4 tsp cumin seeds

1 tsp red chilli powder

1/4 tsp turmeric powder

3/4 tsp coriander powder

Salt as per taste

1/4 tsp cumin powder

2-3 tbsp curd

1 tsp kasuri methi

3/4 cup water

A few coriander leaves, finely chopped


1. Firstly, pressure cook the baby potatoes with salt and water for 2 whistles. Once the pressure settles down, allow the potatoes to cool and then peel off the skin. With the help of a fork prick all over the potatoes. Keep aside. 

2. Now, in a kadai, heat oil. Once the oil turns hot, add the red chilli powder and turmeric powder. Then add the baby potatoes and saute them for 4-5 mins or until they turn golden brown. Keep the fried potatoes aside. 

3. Now, in the same oil, saute cinnamon, cardamom and cloves till they turn fragrant. Then add the chopped onions and saute till golden brown. 

4. Next, add ginger-garlic paste and fry till the raw aroma goes away. Further add the chopped tomatoes and saute them till they turn soft. 

5. Further add the cashews and saute them for a few seconds. Turn off the flame and allow the mixture to cool completely. Further blend them to a smooth paste without adding any water. 

6. Now, in the same kadai, heat 1 tsp oil. Add the cumin seeds and allow them to splutter. Next, add the prepared masala paste and fry them for 4-5 mins. 

7. Further add red chilli powder, turmeric powder, cumin powder, coriander powder and salt. Saute them well till the oil starts separating from the sides. 

8. Now, turn the flame to low and add curd. Mix them well. Further add water as required to adjust the consistency. Boil them for 2-3 mins on medium flame. 

9. Next, add the fried potatoes to the gravy. Cover and cook for 20 mins while stirring in between. Lastly, add some crushed kasuri methi. 

10. Finally, garnish dum aloo with chopped coriander leaves and serve them hot with roti's or naan. 

Corn Toast

Corn Toast is a simple and easy breakfast recipe made with the simplest ingredients. A kids-friendly breakfast and a snack recipe with lots of cheese and creamy sauce. 

Servings:- 2 people

Course:- Breakfast, Snacks

Cuisine:- World


5 slices bread

1/4 cup capsicum, finely chopped

1/2 cup sweet corn, boiled

3/4 cup milk

1/2 tsp black pepper powder

1 tbsp butter

1 tsp all purpose flour/maida

1/2 tsp oregano

Salt to taste

2 cubes cheese, grated


1. Firstly, heat butter in a pan. Next, add all purpose flour/maida and saute them for a few seconds. Next, add milk and keep whisking till it gets to a thick consistency. 

2. Further add salt and black pepper powder and mix them well. Now, switch off the flame and allow it to cool down a little. 

3. Next, add the finely chopped capsicum and boiled sweet corn to the white sauce and keep aside. 

4. Pre-heat the oven at 180 degree Celsius for 10 mins. Now, take the bread slices and cut them into triangles. 

5. Further spread a tbsp of the stuffing over the bread slices. Spread a generous amount of cheese over it and sprinkle the top with some oregano. Place the bread slices in a baking tray. 

6.  Now, place the baking tray in a pre-heated oven and bake at 200 degree Celsius for 10-12 mins or until the cheese melts completely. 

7. Finally, serve hot corn toast immediately with tomato ketchup or as it is. 


Rasgulla is a traditional and authentic Bengali sweet recipe made with chenna. Rasgulla is a basic sweet recipe made by curdling the milk and then boiling in sugar water. A simple dessert which is immediately served after lunch or dinner. 

Now, let me share a few tips and suggestions to make soft and spongy rasgulla. First, it is highly recommended to use full cream milk to make rasgullas as it results in good quality paneer. Second, kneading the chenna properly is an important trick while making rasgullas. Knead the paneer with light hands as it must hold together. Third, make sure that the balls do not have any cracks in it or else they might break while boiling in hot water. Finally, do not open the lid while boiling or else the temperature may drop resulting in flat rasgullas. 

Servings:- 11 rasgulla

Course:- Sweet

Cuisine:- Indian, Bengali


1 litre milk, full cream

1.5 tbsp lemon juice

1/2 cup sugar

2.5 cup water

2 pod cardamom


1. Firstly, in a vessel get 1 litre full cream milk to a boil. Keep stirring the milk occasionally to prevent the formation of cream. 

2. Now, when the milk comes to a boil, pour in 1.5 tbsp of lemon juice and stir well. Keep stirring on low flame until the milk curdles. Switch off the flame once the water separates completely. 

3. Next, drain off the curdled milk over a muslin cloth lined over a colander. Rinse off the curdled milk with fresh water to remove the sourness from lemon juice.

4. Further squeeze off the water completely and hang them for 1 hour. Make sure that the water has drained off completely. 

5. Now, after an hour start mashing the paneer for 5 mins. Mash them until it has a smooth texture without any paneer grains. 

6. Next, make small sized paneer balls and keep aside. Cover them with a wet cloth to prevent the balls from drying. 

7. Further in a large deep bottomed vessel take 1/2 cup sugar, 2.5 cup water and 2 pod cardamom. On low flame, stir and dissolve the water completely. Boil the sugar water for 5 mins.

8. Now, slowly drop in the rolled paneer balls into the boiling water one by one. Cover and boil for 10 mins or until the rasgulla doubles in size. 

9. Further drop the rasgullas into ice-cold water immediately to prevent from shrinking in size. Once the rasgullas cool completely, take them into a serving bowl or tray and pour the leftover sugar water. 

10. Finally, serve the rasgullas chilled or as required. 

Til Chikki

Til Chikki is a popular sweet recipe prepared during the festival of Makar Sankranti. It is prepared with sesame seeds and melted jaggery and is commonly shared between friends and family. It is a simple and easy recipe which begins with roasting the sesame seeds. The jaggery syrup is then prepared. Alternatively, syrup can also be prepared using sugar, however the chikki tastes great with jaggery. Lastly, the sesame seeds are mixed with the syrup and allowed to set before cutting into pieces. 

Servings:- 18 pieces

Course:- Sweet

Cuisine:- North-Indian


3/4 cup sesame seeds, white

3/4 cup jaggery

3/4 tsp ghee


1. Firstly, in a pan dry roast the white sesame seeds on low flame for 2-3 mins or until it splutters. 

2. Next, in a kadai heat 3/4 tsp ghee and add 3/4 cup jaggery to it. Stir continuously on medium flame until the jaggery melts completely. 

3. Further boil the jaggery syrup on low flame until the syrup thickens and turns frothy and glossy. Check the consistency of the syrup by dropping it into a bowl of water. If it turns to a hard ball and cuts with a snap sound, the syrup is ready or else boil for a minute or two and check again. 

4. Now, simmer the flame and add the roasted sesame seeds. Mix them well making sure that the syrup has been coated well. 

5. Next, pour the mixture immediately over a butter paper. Be quick in this process as the mixture might turn hard and would become difficult to set. 

6. Further get the mixture together forming a block. Now, roll to a slightly thick block with the help of a rolling pin. Allow the mixture to cool for a minute and then cut into pieces. 

7. Finally, serve and enjoy til chikki when cooled completely. Alternatively, you can store them in an air-tight container for 2 weeks. 

Peanut Chikki

Peanut Chikki is a traditional Indian sweet recipe made with jaggery and roated peanuts. There are different variants of chikki and can be prepared with sesame seeds and puffed rice. 

Now, let me share a few tips and suggestions to make a perfect peanut chikki. First, roast the peanuts well in a kadai before adding them to jaggery syrup. Alternatively, you can roast the peanuts in a microwave. Second, you can use sugar instead of jaggery, however the chikki prepared with jaggery is much more healthier and tastes great. Third, you can additionally add chopped dry fruits, cardamom etc to the chikki to make it more nutritious. Finally, it is advised to use brown jaggery in making chikki as it gives a dark glossy color to the chikki. But the normal light colored jaggery can also be used.  

Servings:- 10 pieces

Course:- Sweet

Cuisine:- Indian


1 cup peanuts

3/4 cup jaggery

1 tbsp water


1. Firstly, in a pan dry roast the peanuts on low flame. Keep stirring continuously so that the peanuts gets roasted uniformly. 

2. Once the peanuts start separating from the skin, switch off the flame and allow the peanuts to cool completely. Further peel off the skin and keep them aside. 

3. Now, in a kadai take jaggery and add a tbsp of water to it. By keeping the flame on low, keep stirring till the jaggery melts. 

4. Further boil the jaggery syrup for 4-5 mins or until they turn glossy and start to thicken. To check the consistency of the syrup, drop little syrup into a bowl of water. If it turns a hard ball and cuts with a snap sound, the consistency is perfect or else boil for a minute or two and check again. 

5. Next, turn off the flame and add the roasted peanuts. Mix them well making sure that the jaggery syrup has been coated well. 

6. Now, pour the mixture immediately to a tray lined with butter paper. Be quick during this process, else the mixture turns hard and becomes difficult to set. 

7. Further spread and pat the mixture with the help of a small cup to smoothen from top. Allow the mixture to cool down for a minute or two and while it is still warm cut them into pieces. 

8. Finally, serve peanut chikki when cooled completely. Alternatively, you can also store them in an air-tight container for a month.

Eggless White Bread Loaf

Bread is perhaps an indispensable ingredient in most of the households today. It is handy in solving the perpetual breakfast dilemmas on a busy morning. You just need a few ingredients to make homemade bread. Also with the right proportion and ingredients you can master the art of making bread. 

Now, let me share a few tips and suggestions to make easy, eggless white bread loaf. First, always keep the dough in a warm place so that it rises quickly and well. If the temperature is cold, it might take a long time to rise. Second, knead the dough very well as mentioned in the recipe to get a soft fluffy bread or else the bread might turn hard. Third, make sure to cover the dough with a cling wrap or a wet muslin cloth. Finally, cut the bread slices gently using a bread knife as the bread is very soft from inside and might break if cut with rough hands.

Servings:- 1 loaf

Course:- Breakfast

Cuisine:- World


1 1/4 tbsp active dry yeast

2 tbsp sugar

1/4 cup warm water

2 1/2 cup plain flour/maida

3/4 tsp salt

2 tbsp soft butter


1. Firstly, in a small bowl take 1 1/4 tbsp active dry yeast and add 2 tbsp sugar to it. Next, add 1/4 cup warm water and mix them well. Cover and keep aside in a warm place for 10 mins. 

2. After 10 mins you'll see that the yeast has activated and it turns frothy. Now, in a large deep bowl, add 2 1/2 cup plain flour/maida and 3/4 tsp salt. 

3. Further add the prepared yeast mixture and mix them well with your fingertips. Knead to a soft and smooth dough with enough warm water until the dough starts leaving the sides of the bowl. 

4. Now, add 2 tbsp soft butter and knead till the dough gets smooth and elastic. Knead for 2-3 mins or until the butter has been mixed properly with the dough. 

5. Further grease your hands with little butter and shape the dough into a proper round. Tuck the dough and cover it with a cling wrap or wet cloth. Keep the dough in a warm place for 1-1.5 hours or until the dough has doubled in size. 

6. Now, once the dough has risen, deflate it with light hands to remove the excess air. Further sprinkle a generous amount of plain flour in a work surface and place the dough over it. 

7. Knead the dough very well. Stretch the dough with both the hands so that the dough becomes airy and turns out to be fluffy. Knead the dough again.

8. Next, tap the dough with your fingers and get it to an oval shape. Further roll the dough to a cylindrical shape and pinch the edges to seal properly. 

9. Now, grease a bread loaf pan with little butter and place the dough in it with the pinched side facing downwards. If you see empty spaces around the circumference of the dough, lightly pat and spread it to fill the spaces. 

10. Cover the pan with a cling wrap or a wet cloth and again keep aside in a warm place for 1.5-2 hours or until the dough rises again. 

11. Further bake in a pre-heated oven at 200 degree Celsius for 10 mins. Lower the temperature to 180 degree Celsius and bake for 15-20 mins. Cool slightly for 5 mins. 

12. De-mould the loaf from the loaf pan and brush the bread loaf with butter to make it more soft. Keep them aside for 5-10 mins and allow it to cool completely. Once cooled, cut the bread loaf into 1/2 inch bread slices using a bread knife. 

13. Finally, use the homemade white bread as required. The bread stays fresh for 2-3 days at room temperature and then 2 days in the refrigerator.