Navratri Special: Khatta Moong

Khatta Moong

Serves: 3-4


  • 1 tsp mustard seeds (sarson)
  • 1 cup sour curd (dahi)
  • 2 to 4 curry leaves (kadi patta)
  • ½ tsp chilli poweder
  • ½ tsp turmeric powder
  • ½ tsp ginger paste
  • ¼ tsp asafoetida (hing)
  • 1 tbsp bengal gram flour (besan)
  • ¾ tsp chilli powder


  1. Wash properly the whole moong before soaking it for 2 to 3 hours.
  2. Drain the moong
  3. pressure cook the moong (two whistles) with 11/2 cups of water. After it is cooked, let the steam escape.
  4. Mix sour curd, spices, besan in a bowl. Keep aside.
  5. In a kadhai, heat oil and then put mustard seeds, curry leaves, hing, ginger paste and saute for a few seconds on a medium flame
  6. Now add the cooked moong and mix well. Keep cooking for about a minute.
  7. The curd-besan mixture is now ready to be used with it. Put it in the moong mix and add salt, a cup of water and mix well.
  8. Stir the ingredients for 3 – 4 minutes
  9. Garnish with coriander and eat with either rice or roti


For those who savour daal in their main course, this one for sure will tickle your taste-buds. A delectable sour taste is the specialty of this dish. .



Navratri Special: Til Khoya Ladoo

Til Khoya Ladoo is a delicacy prepared during festive occasions especially during  Navratri.

Serves: 2

  • Ingredients:
  • 1-½ cups Roasted Til (crushed)
  • 2 tbsp Almonds & Pistas (chopped)
  • Powdered Sugar to taste
  • 2 cups Khoya


  1. Roast khoya on low flame till it turns light golden-yellow in color. Allow it to cool for a few minutes.
  2. Now add crushed sesame seeds (til) to roasted khoya and mix it well.
  3. Add powdered sugar to the above mixture when it is lukewarm.
  4. Mix well and shape the mixture into small balls. Avoid too hot mixture so as to prevent the melting away of sugar.
  5. Garnish the laddoos with chopped almonds and pistas.
  6. Til-Khoya Ladoo is ready to serve.


Kids Special- Scrumptious and quick baked chocolate doughnut recipe

Scrumptious and quick baked chocolate doughnut recipe

Serves: 4-5


  • Butter 2 tbsp+2tbsp
  • Flour 1 cup
  • Cocoa powder 2 tbsp (sifted)
  • Coffee 2 tbsp
  • Baking soda ½ tsp
  • Milk ½ cup
  • Salt ¼ tsp
  • Egg 1
  • Brown sugar 1/2 cup (packed)
  • Vanilla essence 1 tsp
  • For Glaze
  • Icing sugar 1 cup sifted
  • Hot water 2 tbsp
  • Vanilla essence 1/2 tsp
  • For decoration:
  • Chocolate flakes
  • Sprinkles


  1. Preheat at 180 C before ½ hour and grease doughnut tin with 2 tbsp of butter or with ghee/oil with the help of brush.
  2. In another bowl add all wet ingredients 2 tbsp of butter, egg, vanilla essence, milk and coffee powder also, beat for a while just to mix all.
  3. In another bowl put all dry ingredients flour, baking soda, brown sugar and cocoa powder.
  4. Now add all ingredients in bowl of wet ingredients and fold with spatula.
  5. Spoonful mixture fill in to greased doughnut tin evenly tap on counter and bake for 13-15 minutes or when skewer comes out clean.
  6. Remove from oven and rest for a while to cool then use knife and loosen from sides and take out from tin.
  7. In a bowl add sugar, hot water and vanilla essence mix all glaze is ready.
  8. Dip all doughnuts into glaze and sprinkle chocolate flakes and sprinkles.



Kids will be overwhelmed with this lovely dish.

Aam ki Launji a small quick Panjabi dish recipe

It just takes 11 minutes in total for making this recipe for a small family


1 cup peeled raw mango cubes
2 tsp. oil
1/2 fennel seeds (saunf)
1/4 tsp. nigella seeds (kalonji)
1 tbsps. Coriander (dhania) powder
1 tsp. chilli powder
1/4 tsp. turmeric powder (haldi)
1/4 cup sugar
salt to taste


  1. Heat the oil in a non-stick pan; add the fennel seeds and nigella seeds and sauté on a medium flame for a few seconds.
  2. Add the raw mango cubes, mix it well and cook for 3 minutes, keep stirring it when needed.
  3. Add ¼ cup of water, coriander powder, chilli powder, turmeric powder, sugar and salt mix it well and cook for 2 to 3 minutes.
  4. Allow the launji to cool completely.

Served the dish once it’s cooled.



Choose the right Non-stick Cookware for your kitchen

Choosing the right and best non-stick cookware set as it can be confusing because there are so many brands offering same product.  At times it becomes difficult to choose what is best for you and your family.  The material from which non-stick cookware have are metals, coatings, stainless steel, PFOA, anodized aluminium, copper, titanium, Teflon.  This article will help you to select the best non-stick cookware you can use.

Before you buy a cookware there are various things you need to look for:

  • Check the handles to make sure they are secure
  • Look for a name you know and can trust
  • Make sure its dishwasher safe
  • Make sure that the product has heavy weight and its strong
  • Check properly to see if it’s been tested.


Some of the amazing benefits your non-stick cookware offers

While you prepare your favorite meal using non-stick cookware set which gives you easy handling and managing features here are few benefits. Research and compare with the various brands offering the same product.

You can make various food preparations in non stick cookware container those are commonly used in a kitchen. The non-stick cookware set consists of cooking vessels, like; saucepans and frying pans etc. generally to use on a stove or range cook top.

The non-stick cookware set contains the necessary kitchenware you’ll need for everyday use.

Here are few pros:

Great quality for price as it is easy to clean

Lightweight but sturdy construction

Stylish and efficient

Non-stick surface is effective

Make informative decisions of the products you needed. You can buy the non-stick cookware singularly or in sets. It is always more economical to buy the entire set. vinod-cookware-set

Go through the tips before using your non-stick pressure pan

  1. Always read your manual, thoroughly if you are the first time user of the non-stick cookware set. The non-stick cookware set includes non-stick pressure pan and much other non-stick cooking equipment.
  2. Make sure you do plenty of research about the product you want to buy
  3. Do not use hard scrub for cleaning your non-stick pressure pan.
  4. There are lot of people who are brand conscious and rush to buy the newest kitchen accessories that is available to the public select the right brand.
  5. Do side by side comparisons with the products. It gives you a better understanding of which non stick pressure pan is good to use and eco-friendly at the same time.

If you are making a purchase thorough online portals make sure when you receive shipments of our items, inspect your non-stick pan for defects and damages.



Kids Special: The Chocolate Cluster

The chocolate cluster is a classic chocolate confection. A great jumble of textures and flavor.

Serving: 20


  • 3 cups cornflakes
  • 1 cup roasted nuts (any type of nuts will work)
  • 450 gms semisweet or bittersweet tempered chocolate.
  • Vermicelli (optional, for decoration)


  1. Put the cornflakes and nuts in a large bowl and pour half of the tempered chocolate over them.
  2. Using a rubber spatula, quickly fold the cornflakes into the chocolate until they’re evenly coated.
  3. Add the remaining chocolate and fold gently until all of the cornflakes are generously coated with chocolate.
  4. Working quickly and using a teaspoon, scoop the chocolate-covered cornflakes onto cup cake liners.
  5. Decorate it with colored vermicelli.
  6. The clusters can be stored in an airtight container at cool room temperature for up to 2 weeks


Ganesh Chaturthi Special-Moong Dal Ka Halwa

This ghee laden halwa is a creamy, moist , melt in mouth delicacy.

Serves: 4


  • Moong dal                                – 1 cup
  • Almonds                                   – 10
  • Saffron strands                         – few
  • Ghee                                        – ½ cup
  • Cardamom pwd                         – ¼ tsp
  • Sugar                                       – 1 cup
  • Milk                                          – ½ cup


  1. Mix well and stir until the halwa comes to thicker consistency.
  2. Pour it in a ghee greased plate.
  3. Allow to cool for 5 to 6 hrs.
  4. Slice it to desired shape with greased knife. Wash and soak moong dal for 3 hours.
  5. Soak almonds in warm water for ½ an hour.
  6. Peel off the skin and make a paste of it.
  7. Grind to smooth paste adding little water.
  8. Soak saffron strands in 2 tbsp of warm milk.
  9. Heat the ghee in heavy bottomed kadai.
  10. Add moong dal paste and sauté to golden in low flame.
  11. Add milk,  badam paste, saffron soaked in milk, cardamom pwd  and cook until the milk is absorbed
  12. Remove from flame and keep aside.
  13. Heat water in a pan, add sugar and make sugar syrup.
  14. Add the moong dal mixture in this syrup and stir quickly.
  15. Garnish with thin slices of almond, pista and saffron strands.
  16. Delicious Moong dal halwa ready to relish..!


This halwa  is made from split yellow  Moong Dal that  tastes superb and very easy to prepare.


Ganesh Chaturthi Special: Poornam Kozhukattani

A favorite sweet prepared for Neivadyam of Lord Ganesh…!

Serves: 3

  • Raw rice                        – 1 cup
  • Gingely oil                    – 1 tsp
  • Black sesame seeds      – 1 cup
  • Cashew                        – 6
  • Jaggery powdered        – 1 small cup
  • Cardamom                    – 2
  • Ghee                            – 1 tbsp
  • Salt to taste (dough )


To prepare outer dough:

Soak raw rice for 1 hr.

Drain the water completely and spread the damp rice in a cotton towel for 30 mins.

Now grind the rice to fine pwd in blender.

Sieve the floor to remove small granules.

Now rice flour is ready to prepare outer covering.

In a thick bottomed vessel, boil ½ cup of water.

When it comes to boil, add a tsp of gingely oil and dump the floor all at once.

Using a wooden spoon, mix it thoroughly until you get a soft dough.

Cover and keep aside.

Outer covering of kozhukatai is ready.

To prepare filling:

For preparing poornam, dry roast the black sesame seeds till it crackles.

Allow to cool.

Grind it to coarse pwd by adding cashew, jaggery and cardamom.

Heat a tbsp of ghee in a frying pan.

Add this poornam and sauté for 1 min.

Tasty poornam ready for filling.

To prepare Kozhukatai:

Take a small lemon sized ball of the dough.

Apply oil to your palms and press the dough softly to make a disc in your palm.

Place half a spoon full of the filling carefully .

Close disc to make a ball and slightly pull in one side to make coconut shape as in pic.

Steam cook for 10 mins.


An ideal dish for Ganesh chathurthi that looks good and taste great