Easy Recipe to make fresh turmeric(white and yellow) pickle.


This is a very easy to make Fresh turmeric pickle.


Fresh yellow turmeric(haldar/haldi) and white turmeric(amba haldar)

Salt and lemon juice


Step 1: Take both the kinds of fresh turmeric and peel them.

Step 2: Wash the peeled turmeric with water and dry them with paper towel.

Step 3: Cut them into long pieces.

Step 4: Now add about 1 1/2 tablespoon of salt.(adjust to the taste)

Step 5: Add about 1/4 cup of lemon juice.

Step 6: Mix it well so that all pieces should covered with lemon juice and salt.

Pickle is ready.It is also called as Amba halder achar. ACHAR is the Indian word for pickle. Store it in cool place. It is very healthy pickle.Turmeric is having antiseptic properties and it helps to reduce cough and cold.


* You can add ginger and green chilies.




Recipe to make Cereal Chevda (Crunchy snack)


Cereal chevda is very tasty and healthy snack. I love to eat this in breakfast. It has a great crunchy and spicy taste.


4 cup crispy rice cereal

2 cup corn flakes

1 cup  whole grain oat cereal

1/2 cup peanuts

1/2 cup raisins

1 teaspoon mustard seeds (rai)

2 1/2 teaspoon red chili powder(adjust to taste)

1/4 teaspoon turmeric (haldi)

8- 10 curry leaves

2 tablespoon of sugar

1 teaspoon salt (adjust to taste)

1/4 cup oil


Step 1: Take a wide saucepan and heat the oil on medium heat.

Step 2: Oil should be moderatly hot. To check if oil is ready or not add few mustard seed, if they start cracking the oil is ready. Now add remaining mustard seeds and curry leaves to the oil. When you add curry leaves to oil it will splatter, so to avoid it cover the pan immediately for few seconds.

Step 3: Now add peanuts and raisins. Stir fry it for about 1 min.

Step 4: Turn off the heat and take the pan away from heat. Now add chili powder, turmeric, salt and mix it well.

Step 5: Now first add crispy rice cereal and whole grain oat cereal. Crush the corn flakes with hands and then add it to the mixture. Mix it well but gently.

Step 6: The chevda is ready. But I like a little sweet taste so I will add some sugar at this time and mix it well.

Chevda is ready. Let it cool down and then store it in an airtight container.



* You can add roasted chanadal also.

* Chevda is something that you can do as much variation as you want. Nothing is there to follow strictly.



Recipe to make THEPLA (Methi Paratha)



4 cups of Whole wheat flour (atta)

1/2 Teaspoon turmeric (Haldi)

1  1/2  table spoon of red chili powder(adjust to taste)

2 tablespoon of coriander –cumin powder

1  teaspoon of carom seeds (ajwain)

1 1/2 teaspoon of salt (adjust to taste)

1/2 cup of fenugreek leaves (methi)

3 tablespoon of oil for dough

About 3-4 cups of water


Step 1: Take whole wheat flour and add all the ingredients to it except water.

Step2: Mix everything well. Now add a little water at a time and keep mixing until the dough is firm.

Step 3: Knead the dough properly for 3-4 mins. Take few drops of oil and greased the surface of the dough to make it smooth and pliable. Cover the dough and keep it aside for 10-15 mins.

Step 4: Knead the dough again for 1 min and then make small balls from the dough.

Step 5: Take each ball and dip it into some dry flour. Now roll it into 6-8 ” diameter circle by using rolling pin. Use some more dry flour and dust it while rolling to avoid sticking, but do not use excessive dry flour towards the end of rolling, otherwise thepla will become dry.

Step 6: Take a nonstick skillet(tava) and heat it on gas stove. Now put the thepla in the skillet.

Step 7:  Partially cook the first side and turn over the thepla using a spatula. Now take about 1/2 teaspoon of oil and spread it well on the whole surface of thepla. Again turn it over and spread 1/2 teaspoon of oil to the other side also.

Step 8: Cook it properly on the both the side. Press slightly the thepla by using spatula. This will help the thepla to cook properly. Thepla is ready when it  is golden brown in color on both the side . Remove it from heat.

Now repeat the same process for remaining dough.

Tasty THEPLAS are ready to eat. Thepla with mango pickle, green chilies, onion and buttermilk – this is our favorite menu when we go for picnic. Thepla will remain good for 4-5 days, so it is great during travelling.
* You can use fresh or frozen methi leaves.
* You can use finely grated bottle gourd (dudhi) instead of fenugreek leaves.

Easy recipe to make PEDA at home.


Pedas are delicious sweet made traditionally by boiling milk for a long time. Here I am going to share a very very easy recipe to make pedas at home with less mess and less time.


1can of 14 oz sweetened condensed milk

4 oz unsalted butter or 5 Tablespoon of ghee

1 cup of milk powder

saffron and cardamom powder

1 spoon of milk

sliced pistachio for garnishing


Step 1: Take butter in a big mixing bowl and microwave it for 1 min.

Step 2: Take saffron and 1 spoon of milk in a moral and pestle, crush it well to make saffron milk.

Step 3: Add 14 oz condensed milk, 1 cup milk powder, cardamom powder and saffron milk.

Step 4: Mix it well and microwave it for 1 min.

Step 5: Take it out and mix it again properly. Microwave it again for 1 min. Repeat this for 3 times.

step 6: Allow it to cool for 15 min.

step 7: Grease your hands with ghee or butter and take a spoonful of mixture and make small balls, press it with your both palms to give it a shape of PEDA.

Step 8: Garnish it with pistachios.

Delicious pedas are ready to eat. PEADS are good to eat at room temperature. You can store it in freeze for about 3-4 weeks.


* You can use almonds, cashews, raisins or colored sugar to garnish the pedas.

* Saffron is not necessary to add.








Easy Recipe to make Kulfi in this summer


Kulfi is always very tempting in hot summer. I am going to share a very easy recipe to make nice kulfi at home.


2 cup Half & Half milk

2/3cup sweetened condensed milk

Cardamom (elaichi) powder


Step 1: Take 2 cups of Half & Half milk and 2/3 cup of condensed milk.

Step 2: Take 2 cardamoms and crush it to make powder.

Step 3: Mix everything in a big bowl.

Step 4: Warm the mixture in Microwave for 30 sec.

Step 5: Pour it into kulfi molds and keep it into deep freezer for at least 4-6 hours.

Delicious kulfi is ready to kick start the summer.



* You can use the regular milk and boil it until it is half of the original quantity instead of using  Half & Half milk.

* You can use saffron, mango pulp or any other flavor instead of cardamom.

* You can directly warm the mixture on gas instead of microwave.


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