One of the most common Indian breakfast, Rava Upma or simply Upma. It makes a filling and satisfying meal, especially with a side of chai or filter coffee. It’s more common in South India but now I see it just as much everywhere in India.

To make upma, you start by roasting the sooji until it’s fragrant. This is one step that you can do in advance and save time!

So if you are planning to make upma this week, roast the sooji beforehand and keep it in airtight container.


  • Roasted Sooji /rawa -1 cup.
  • Oil – 1.5 tbsp
  • Mustard seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Chopped onion – 1 medium size
  • Finely chopped green chillies – 2
  • Peanuts – 2 to 3 tbsp
  • Salt as per taste
  • A pinch of sugar
  • Turmeric powder – 1 tsp.
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Water – 3 cups
  • Coriander leaves for garnishing.
  • Half lemon juice


  • In a pan add 1.5 tablespoons oil on medium heat. Add mustard seeds and fennel seeds and let them pop.
  • Add onion, green chillies and peanuts . Cook for 2 minutes until the onions are soft. Add the spices and mix well for 2 minutes.
  • Add 3 cups of water.And then add salt to the water.
  • Add lemon juice and mix it well. You may also add sugar if you like little sweet taste in your upma.
  • Now let the water come to a boil. Once the water comes to a boil, start adding the roasted sooji little at a time.
  • Mix sooji after each addition in one direction with a wooden spatula.
  • Then cover the pan with lid and set heat to low. Let it remain like that for 2 mins.
  • Remove lid and Turn off the heat.
  • Garnish with coriander leaves and serve hot!

Egg Devil

Egg devils are made with half hard boiled eggs, wrapped with potato mixture, dipped in batter, coated with bread crumbs and then deep fried.. Kolkata is very famous for their Street Food, Tele Bhaja(deep fried food).This is also known as “Dimer Devil” or “Dimer Chop”. Dimer Chop is one of the most famous “StreetFood” of Kolkata.


  • Eggs – 3
  • Boiled, peeled and mashed potato – 2
  • Ginger garlic paste – 1 tsp
  • Finely chopped onion – 1 medium size
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Chaat masala – 1 tsp
  • Roasted cumin powder – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Salt as per taste
  • A pinch of sugar( you can avoid this if you dont want to add)
  • Chopped coriander leaves
  • Bread crumbs – 1 cup
  • Cooking oil for deep frying
  • Beaten egg – 1


  • Add the eggs in boiling water and boil it.
  • Then immediately remove them from boiling water and keep them in cold water.
  • Discard the outer part of the eggs and keep aside.
  • Now with the help of a thread, cut the eggs into halves.
  • Heat 2 Tablespoons of oil in another pan.
  • Add ginger garlic paste. Cook for a minute on low flame.
  • Then add chopped onion along with a pinch of salt. Cook for 5 minutes on medium flame.
  • After that, add all of the spice powder. Mix well for 3 to 2 minutes.
  • Then add the mashed potato, mix well for 2 to 3minutes on medium flame.
  • Add some salt and a pinch of sugar. Mix well.
  • Lastly add chopped coriander leaves and chat masala. Mix well and turn off the heat.
  • sprinkle some salt and black pepper powder all over the eggs.
  • Take some potato mixture within your palm, flatten it. Place one egg in the center and carefully wrap it with the potato mixture.
  • Shape it by gently pressing within your palm. Try to give it oval shape.
  • Beat one raw egg with some salt and pepper.
  • Dip one wrapped egg into this beaten egg.
  • Now roll it in breadcrumbs.
  • Keep the coated eggs in refrigerator for 1 hour. Then drop them gently in hot oil.
  • Fry them for 5 minutes on medium flame by rotating the sides.
  • When they become nice golden in color, remove them from oil.
  • Serve this hot with sauce or tea. 

Pan Cakes

The Pancake Recipe is easy to make with ingredients you probably already have on hand.These pancakes are light and fluffy, with just a hint of sweetness, but not too much that you can’t still drown them in delicious syrup!

Keep in mind that this pancake batter will be very thick. This is what you want! There is no need to thin it out with more milk or liquid. It will be thick! It won’t “pour” like boxed mix, it will scoop. Use a measuring cup to scoop the batter onto the griddle.


  • All purpose flour – 1 cup
  • Sugar – 2 tbsp
  • Baking powder – 2 tsp
  • Beaten Egg – 1
  • Salt – 1 tsp
  • Milk – 1 cup
  • Cooking oil – 2 tbsp


  • In a large bowl add flour, sugar, baking powder and salt. Mix all together.
  • Now and one beaten egg, milk and oil. Mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


  • To get a perfect flip without batter sliding around, be sure to purposefully shove your spatula all the way underneath and use your wrist to turn them over.
  • Keep in mind that this pancake batter will be very thick. This is what you want! There is no need to thin it out with more milk or liquid. It will be thick! It won’t pour like boxed mix, it will scoop. Use a measuring cup to scoop the batter onto the griddle

Kathal ki Sbji

Kathal or jackfruit is actually a summer fruit that may look intimidating but tastes delicious when cooked in a north indian style spicy gravy and is rather simple to make. Cooked with a varities of masalas and spices.

Kathal sabji can be best served and enjoyed with hot chapati or paratha and with boiled rice.


  • Jackfruit ( kathal) – 500 gram
  • Oil for deep frying
  • Cumin seeds – 1 tsp
  • Chopped onion – 2 medium size
  • Chopped tomatoes – 2
  • Chopped ginger – 1 tsp
  • Chopped garlic – 1 tsp
  • Green chilies – 3 to 4
  • Cardamom – 3 to 4
  • Cloves – 3 to 4
  • Cinnamon stick – 1 stick
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Garam masala – 1/2 tsp
  • Salt as per taste
  • Dry mango powder – 1 tsp
  • Mint leaves or coriander leaves for garnishing.


  • Put oil on your palms, knife and chopping board . Keep some oil handy while cutting the jackfruit. It prevents hands from getting sticky.
  • Peel the jackfruit and cut in small pieces.
  • In a pressure cooker add jacfruit pieces sprinkle some water and cook for about 2 to 3 whistles.
  • Take out from the cooker and keep aside.
  • Now heat the oil in a pan and fry the jackfruit pieces over high heat, till light brown. Drain and set aside.
  • Take a jar add chopped onion, tomatoes, green chillies, ginger, garlic, cinnamon stick, Cardamom, cloves, cumin seeds and grind it into a paste.
  • Heat oil in a pan add a grinded paste and saute till the traces of oil are seen on the top.
  • Now add turmeric powder, red chilli powder, Coriander powder, garam masala, dry mango powder( amchur), and salt.
  • Mix well and saute for about 10 to 15 mins.
  • Add jack fruit pieces and mix well.garnish with coriander or mint leaves.
  • Transfer to a serving bowl and serve hot.


  • If you want you can add a half cup of water. Bring to a boil and serve hot.

General Cooking Tips

Check them out, learn something new, and share your best tips for surviving in the kitchen :

  • Adding few drops of oil / ghee to the rice before cooking it will prevent it from becoming sticky.
  • Use the excess dal water from boiling dal to make rasam. Similarly, after boiling vegetables if you do not want the extra water, the liquid can be used in gravies or for making chapatti dough.
  • When boiling potatoes or eggs, add a pinch of salt to the water. This will help peel the skin easily later.
  • To separate each string of noodles or any thin pasta, run it under cold water immediately after boiling and draining the water.
  • For making softer idlis, add some sago or cooked rice while making the batter.
  • Tomato paste or sauce can be used instead of fresh tomatoes. This saves a lot of chopping time.
  • Make ginger garlic paste in bulk and put it in the fridge.
  • Grate a whole coconut at a time and refrigerate/freeze it so it can be used easily whenever needed.
  • You can also freeze cookie and pie dough, egg whites and yolks, and vegetable trimmings (for stock) and use them whenever you need.
  • Sometimes all a dish needs is a squeeze of lemon or lime to take it to the next level. To get the most juice out of your citrus, roll it on a cutting board before slicing in.

Spicy Egg Biryani

Egg Biryani is a splendid rice indulgence, satiated with the magic of Indian spices, herbs and spiced hard boiled eggs.Biryani is a famous and healthy dish that can be served as lunch or dinner with raita and chutney. Egg simply amps up the health quotient of this delicacy. Try this easy-to-make biryani recipe at home and impress your loved ones with your culinary skills.


  • Washed and soaked basmati rice – 2 cups
  • Cardamom – 5
  • Cinnamon stick – 3
  • Cloves – 5
  • Bay leaf – 1
  • Black pepper seeds – 6 to 7
  • Cumin seeds – 1 tbsp
  • Salt as per taste
  • Boiled egg – 4
  • Cooking oil – 2 tbsp
  • Green chillies – 3 to 4 ( you can take as per your taste)
  • Ginger garlic paste – 1 tbsp
  • Sliced Onion – 2
  • Sliced tomatoes – 2
  • Garam masala – 2 tsp
  • Red chilli powder – 1/4 tsp
  • Yogurt ( curd) – 1 cup
  • Orange colour – 1 pinch
  • Coarinder leaves
  • Lukewarm Milk – 3 tbsp
  • Water – 7 cups


  • wash and soak rice for about 30 minutes.
  • For preparing eggs, hard boil the eggs and lightly fry the eggs in the remaining oil. Remove and keep aside.
  • Take oil in a pan, add the whole spices and cook till they begin to splutter. Add ginger and garlic paste and saute until the raw smell goes off.
  • Now add sliced onion and fry untill golden brown. Add green chillies and saute for a minute.
  • Add chili powder and garam masala powder. Saute just for few seconds. Now, add yoghurt and salt.
  • Add eggs and stir well and cook over medium-low heat until the gravy thickens. Remove it from the stove and set aside.
  • Now in a bowl add a pinch of orange colour with a lukewarm milk. Mix well and keep aside.
  • For preparing the biryani, bring 6 cups of water to a boil and add the spices and salt. Allow it to simmer for 4 minutes.
  • Add the rice and drain it when cooked. Reserve 1 cup of the water. Add half of the rice to the pot, layer the eggs along with masala.
  • Layer again with the remaining rice, sprinkle the Coarinder leaves and also pour the orange milk. then Sprinkle some water.
  • Seal the pot with a tight lid or an aluminum foil. Place on high heat for about 5 minutes. Place the pot on low heat for 10 minutes.
  • Switch off the stove and allow it to rest for another 10 minutes. Open the biryani and serve hot with a flavourful raita and chutney. You can also serve it with curry.

Pineapple Raita

Pineapple Raita is an easy-to-make side dish recipe.Made with chopped pineapple, thick curd and spices. Do try this pineapple raita at home you going to love it. And with the summers approaching refresh yourself with this cool salty and sweet pineapple raita.


  • Fresh curd ( yogurt) – 1 cup
  • Chopped Pineapple – 1/2 cup
  • Red chilli powder – 1/ 2 tsp
  • Salt as per taste
  • Coarinder powder – 1 tsp
  • Roasted cumin powder – 1 tsp
  • Sugar – 1 to 2 tbsp
  • Black salt as required
  • Coarinder leaves for garnishing


  • Beat the yogurt in a deep bowl till smooth.
  • Add salt, red chilli powder,sugar, roasted cumin powder, and mix well.
  • Now add the chopped pineapple pieces to the yogurt mixture.Mix gently.
  • Garnish with coriander leaves sprinkle some black salt and serve it.

Paneer Bhurji

Paneer Bhurji – is a quick, delicious and one of the best paneer dishes of scrambled Indian cottage cheese in tomato onion masala and spices.Paneer being rich in protein and calcium, include it in your diet more often. Apart from offering nutrients, it also keeps hunger pangs away keeping you full and energetic.

Best to have paneer bhurji hot with some bread or pav, rotis, or paratha.


  • Paneer crumbled ( cottage cheese) – 200 grams
  • Cumin seeds – 1 tsp
  • Chopped ginger – 1 tsp
  • Chopped garlic – 1 tsp
  • Green chillies – 2 to 3
  • Chopped Onion – 2
  • Chopped tomatoes – 2
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Coarinder powder – 1 tsp
  • Garam masala – 1/ 4 tsp
  • 2 tbsp oil / ghee / butter
  • Salt as per taste
  • Coarinder leaves for garnishing


  • Crumble the paneer and keep aside.
  • Heat oil / ghee in pan or kadhai. Once the oil /ghee heats up, add cumin seeds and allow it to crackle.
  • Then, add garlic, ginger and green chilies and fry for a minute or until raw smell goes off.
  • Add onions fry on high heat for 3-4 minutes until onions are soft.
  • Now add turmeric, red chili, coriander powder, tomatoes and saute for another minute. Cover and cook for 2-3 minutes until tomatoes are soft.
  • Finally add paneer, garam masala powder, salt and mix well.
  • Garnish with coriander leaves and serve hot.!

Fruit Custard

Fruit Custard is probably the easiest and the yummiest dessert any one can churn up in just a few minutes time.All you have to do is to boil the milk and add sugar and custard powder to it and voila you have a delicious dessert for yourself. You can make this dessert ahead of time and just add fruits when you are ready to eat it.

Ingredients :

  • Milk – 1 litre
  • Grapes – 200 gram
  • Cream – 200 gram
  • Sugar – 1 cup
  • Vanilla custard powder – 4 tbsp
  • Chopped apple – 2
  • Banana – 2
  • Coloured tuti fruti ( red green) – 2 to 3 tbsp.

Directions :

  • Keep 1 cup milk aside and boil the rest of it in a heavy bottom pan.
  • Add custard powder in the milk that is kept aside.(Make sure there are no lumps and the powder has dissolved completely.)
  • Add the milk with custard powder to the boiling milk.
  • Keep stirring constantly and cook till the custard has thickened.
  • Add sugar and cook for 5 to 10 mins.
  • Remove the custard from heat and let it cool.( you can also put in refrigerator).
  • Now add the fresh fruits in custard and colured tuti fruti. Serve chilled!.

Tips :

  • Do not add custard powder directly to the entire milk. It may form lumps.
  • Add fruits only when you are serving the custard. The fruits leave water if added before.
  • You can also add fruits of your choice.

Malai Kofta

Malai kofta is a popular potato and a creamy dish. koftas in a rich ,mild ,and lightly sweet gravy.

Malai kofta is a popular as we as most sought after vegetarian indian dish in restaurants .malai means cream and koftas are fried dumplings balls .this is one of the best malai kofta you can make at home .In this recipe the curry or gravy is made from cashews paste,onion tomatoes puree .Malai kofta is served with roti,naan,paratha, or roomali roti .even with steamed rice or jeera rice goes well with it.

Ingredients :

For making koftas

  • Medium size boiled peeled and grated potatoes – 3
  • Red chilli powder – 1/4 tsp
  • Corn starch ( cornflour ) – 2 tbsp
  • Cream ( malai ) – 2 to 3 tbsp
  • Garam masala – 1 tbsp
  • Finely chopped cashews and almonds – 1 tbsp
  • Salt as per taste
  • Oil for deep frying koftas .

For making gravy

  • Chopped Onion – 3 medium size
  • Chopped Tomatoes – 2
  • Bay leaf – 1
  • Chopped Green chillies – 2
  • Cardamon – 2 to 4
  • Chopped Cashews and almonds – 1 cup
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 2 tsp
  • Coariander powder – 1 tbsp
  • Garam masala – 1/4 tsp
  • Chopped Ginger -1 inch
  • Chopped Garlic – 3 to 4
  • Salt as per taste
  • Cream – 1/4 cups
  • Water – 2 cups
  • Oil – 2 tbsp

Directions :

For making koftas-

  • In a bowl add mashed potatoes , red chilli powder,garam masala , salt,cornflour,nuts,cream.Mix well .make sure there are no lumps of potatoes.
  • Heat oil in a pan for frying koftas
  • Now make medium size balls and fry the koftas in medium hot oil till they turns into golden .drain to a paper towl to abosorb excess oil.
  • Keep the fried koftas aside .

For making gravy –

  • Remove extra oil from the same pan and keep about 1 tbsp oil.
  • Now add chopped onion ,green chilli , chopped ginger garlic and saute till the onion becomes sweat and the raw smell of ginger garlic disappears.
  • Now add chopped tomatoes , cardamom ,nuts and saute for a mins .
  • then cook them covered for atleast 15 minutes or till they are completely cooked.
  • switch off the flame and allow the mixture to cool completely before you blend them to smooth puree.
  • Now again heat 2 tbsp oil in pan add bay leaf and blended puree saute for about 10 mins .
  • Time to add dry spices like turmeric powder, chilli powder, coariander powder ,garam masala,and saute for about 5 mins .
  • Add salt to taste and some water .adjust the consistency of gravy. give a good mix and get to a boil.
  • add ¼ cup of fresh cream (malai) and cook for a minute.
  • place the koftas into the serving plate and pour the gravy over it.
  • Garnish with coariander leaves and cashews.serve it!.

Note –

  • You can add grated paneer while making koftas .
  • if your stuffing turns to be wet and not able to hold round ball shape; then add 2 tsp of corn flour. so that it absorbs all the water and helps to hold shape.
  • You can also add dry fruits of your choice.optionally, garnish with few coriander leaves and cream before serving.
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