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

Aloo Paneer Tikki

A unique tikki made with potatoes and cottage cheese

Serves: 4


  • Cottage Cheese 500 grams
  • Potatoes boiled and mashed 1 cup
  • Green chilli chopped 1
  • Salt to taste
  • Refined flour (maida) 1/2 cup
  • Gram flour (besan) 1/4 cup
  • Oil to shallow fry
  • Dried breadcrumbs 3 tablespoons
  • Fresh breadcrumbs 1 1/2 cups
  • Red chilli powder 1/2 teaspoon
  • Alfalfa sprouts a few
  • Thin strips of red capsicum a few


Step 1 Put mashed potatoes in a bowl, add green chillies and salt and mix well.

Step 2 With a deep cylindrical cutter cut cottage cheese into long cylinders. Further cut the cylinders into thick slices.

Step 3 Mix together refined flour, gram flour and salt in another bowl. Add sufficient water and whisk to make a smooth and thick batter.

Step 4 Heat sufficient oil in a non-stick pan.

Step 5 Mix dried breadcrumbs and fresh breadcrumbs in a bowl.

Step 6 Sprinkle a little salt and red chilli powder over the cottage cheese slices. Spread a little flour batter over each cottage cheese slice.

Step 7 Divide potato mixture into small equal balls. Place one potato balls on one cottage cheese slice and cover with another slice and press slightly. Similarly prepare more sandwiches.

Step 8 Spread the flour batter all around the sandwiches, roll them in breadcrumb mixture so that they are well coated.

Step 9 Put them in the pan and shallow-fry, turning sides, till golden on both sides. Drain on absorbent paper.

Step 10 Place them on a serving plate, garnish with alfalfa sprouts and thin strips of red capsicum and serve hot.


Rains with this yummy Dish is a perfect combo to make your day.

A Must have in Rains_ Chicken 36

Chicken 65 finds a regular place in any Indian restaurant menu. It is a very popular chicken starter or snack recipe.

Serves: 3-4


1 Egg

2 1/2 tblsp Cornflour

1 tblsp Rice Flour

1/2 cup thick Curd (Dahi)

1 1/2 tsp Ginger Garlic Paste

1 1/2 tsp Red Chilly Powder

1/4 tsp Black Pepper Powder

1/2 tsp Coriander Powder

1/2 tblsp Lemon Juice

1 Sprig Curry Leaves

2 – 3 cloves Garlc chopped Finely

2 – 3 Green chillies Slit lengthwise

1 tblsp finely chopped Coriander leaves

Salt To Taste

Oil for frying

1 pinch Tandoori Color (Or Orange Color)

For Garnish:

Few sliced thin onions

Few lemon wedges

Chopped green coriander


Take them out on a paper towel and keep aside.

In a separate pan heat 1 tblsp of oil. Take a bowl mix together ginger garlic paste, red chilly powder, black pepper powder, lemon juice, color, salt, coriander powder and whisked thick curd. Now add the chicken pieces. Cook the bowl and marinate them for 2 – 3 hours in a refrigerator.

Before start frying to the marinated chicken pieces add a beaten egg and then cornflour and rice flour. Mix well so that all the chicken pieces are well coated with the flours. Make sure no lumps are formed.

Heat oil in a kadai. Once it becomes hot drop the chicken pieces one by one in the oil and fry them till golden crisp. Do not put too many pieces but fry them in small batches so that all pieces are cooked evenly. Keep turning with a slotted spoon once in a while.

When it is hot add the curry leaves and chopped garlic. Once the garlic gets slightly golden brown add the slit green chillies.

To this add the tomato ketchup and add the fried chicken pieces. Mix well.

Dish out the pieces in a serving platter and garnish with thin sliced onions and lemon wedges and coriander leaves.

Conclusion  Fried chicken with curry leaves tempering just makes this dish simply drool worthy