Dates Burfi

Dates Burfi is a delicious and healthy treat to make for Diwali. It is made using dates and other dry fruits.


250 grams Super Premium dates
50 grams cashewnuts
25 grams almonds
25 grams pistachios
1 tablespoon ghee (clarified butter)
2 tablespoon khus khus (poppy seeds)

Cut the dates into small pieces. I have used seedless ones. Cut the dry fruits into small pieces and keep each of them seperately. Blend the dates to a puree. Roast each dry fruit separately until crisp. Dry roast the poppy seeds until they are crunchy. Take oil in a pan and put the dates pulp. Saute it for sometime. Then, add the roasted dry fruits, heat for a few seconds and remove it. Make cylindrical shaped fudges and roll them the roasted poppy seed. Keep it in the refrigerator for half an hour. Cut into round discs.

Bajra, Whole Moong and Green Pea Khichdi


1/4 cup Bajra , soaked for 5 hours and drained, 1/4 cup moong (whole green gram), 1/2 cup green peas,2 tsp oil,1 tsp cumin seeds (jeera),a pinch of asafoetida (hing), 1/2 cup finely chopped onions,1 cup chopped tomatoes, 1 tsp garlic (lehsun) paste, 1/2 tsp ginger (adrak) paste, 1/2 tsp green chilli paste, 1/2 tsp turmeric powder (haldi),1 tsp chilli powder, salt to taste


  • 1. Soak the bajra and moong separately in enough watwer in a deep bowl for 5 hours and drain well.
  • 2. Combine the bajra, moong, green peas, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 5 whistles.
  • 3. Allow the steam to escape before opening the lid. Keep aside.
  • 4. Heat the oil in a deep non-stick pan and add the cumin seeds.
    • 5. When the seeds crackle, add and the asafoetida onions and sauté on a medium flame for 1 minute.
    • 6. Add the tomatoes, garlic paste, ginger paste, green chilli paste, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, mash using a potato masher, white stirring occasionally.
    • 7. Add the cooked bajra-moong dal- green pea mixture and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
    • 8. Serve hot.

Sabut Masoor Dal


1 cup whole masoor (whole red lentil), 2 tsp oil, 1 cup sliced onions, 3/4 cup chopped tomatoes, salt to taste To Be Ground Into A Smooth Paste(using Little Water) 8 garlic (lehsun) , 1 tsp cumin seeds (jeera), 2 tsp coriander (dhania) seeds,1 tbsp roughly chopped ginger (adrak), 8 whole dry kashmiri red chillies

Method -

  • Combine the masoor and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
  • Allow the steam to escape before opening the lid.
  • Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
    • Add the prepared paste, 2 tbsp of water and sauté on a medium flame for 1 to 2 minutes.
    • Add the tomatoes, cooked masoor mixture, salt and i cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
    • Garnish with coriander and serve hot with brown rice.

Darjeeling Tea with Milk & Honey


3t of loose Darjeeling Tea 
2-3 Tea bags, follow recommended directions on the box
Boiling Water
2% Milk
Honey to taste


Warm your spotlessly clean teapot with hot water. 
(10 oz teapot for one person and a 20oz teapot for 2) 
Pour away the water.
Fill the teapot with fresh boiling water.
Add 3 teaspoons loose tea or the recomended number of Teabags to the boiling water
Leave to brew 3 to 5 minutes before serving. Stir before serving.
Add milk and/or honey to taste.

Hyderabadi Biryani recipe

Preparation Time: 15 mins Cooking Time: 51 mins Total Time: 1 hours 6 minutes

Ingredients for The Rice -

1 1/2 cups rice (basmati) , soaked and drained, 1 bayleaf (tejpatta), 25 mm (1") stick cinnamon (dalchini), 1 clove (laung/lavang), 1 cardamom (elaichi), salt to taste

For The Vegetable Gravy -

  • 1 1/2 cups boiled mixed vegetables (carrots , peas , cauliflower , French beans , potatoes) cubes
  • 1/4 cup paneer (cottage cheese) cubes
  • 2 tbsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 3/4 cup finely chopped onions
  • 2 tsp ginger-green chilli paste
  • 1/4 tsp turmeric powder (haldi)
  • 2 tsp coriander (dhania) powder
  • 1 tsp chilli powder
  • 1/2 tsp garam masala
  • 1 cup roughly chopped tomatoes
  • salt to taste
  • 1/4 cup milk
  • a pinch of sugar

Other Ingredients -

  • 1/4 cup curds (dahi), 1/4 cup finely chopped coriander (dhania)
  • a few drops of edible saffron colour
  • 2 tbsp ghee

Method for rice -

  • 1. Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked.
  • 2. Strain the rice using a strainer and keep aside.

For vegetable gravy –

  • 1. Heat the oil in a non-stick kadhai and add the cumin seeds.
  • 2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
  • 3. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds.
  • 4. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes.
  • 5. Add the mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
  • 6. Add the sugar, mix well and cook on a medium flame for 1 more minute.

How to prepare –

  • 1. Combine the curds, coriander and saffron colour in a bowl and mix well.
  • 2. Add the prepared rice, mix well and divide into 2 equal portions.
  • 3. Put a portion of the rice in a handi and spread it evenly with the back of a spoon.
  • 4. Add the prepared vegetable gravy on it and spread it evenly.
  • 5. Top it with the 2nd portion of the rice and spread it evenly.
  • 6. Pour the ghee evenly over it and cover it with a lid.
  • 7. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes.
  • 8. Serve hot.

Poha recipe


For Making The Poha-

1/2 cup finely chopped onions, 2 cups beaten rice (poha) flakes, 2 tbsp oil, 1/4 cup raw peanuts, 1/2 tsp mustard seeds ( rai / sarson), 1/2 tsp cumin seeds (jeera), 4 curry leaves (kadi patta), 2 tsp finely chopped green chillies, a pinch of asafoetida (hing), 1/2 tsp turmeric powder (haldi), salt to taste

Method -

  • 1. To make the poha recipe, clean and wash the rice flakes in a sieve in enough water and keep aside.
  • 2. Heat the oil in a deep non-sick pan, add the peanuts and onion on a medium flame for 2 minutes.
    • 3. Add the mustard seeds, cumin seeds, curry leaves, green chillies, asafoetida and onions and sauté on a medium flame for 1 to 2 minutes.
    • 4. Add the turmeric powder, rice flakes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
    • 5. Place equal portions of poha on 4 plates, garnish each plate with 2 tsp of coconut, 1 tsp of sev and 1 tsp of coriander evenly over it.
    • 6. Serve the poha immediately with lemon wedges.

Quinoa Poha

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations. Fusion food is a general term for the combination of various forms of cookery and comes in several forms.

Prep Time : 16-20 minutes Cook time : 26-30 minutes Serve : 4 Level Of Cooking : Easy Taste : Mild Ingredients for Quinoa Poha Recipe Quinoa 1 cup Oil 2 tablespoons Mustard seeds 1/2 teaspoon Curry leaves 2-10 Onions chopped 2 medium Turmeric powder 1/4 teaspoon Green chillies chopped 2 Potatoes boiled, peeled and cut into 1 cm

 2 small Salt to taste Peanuts roasted and crushed 2 tablespoons Fresh coriander chopped 1
 tablespoon Fresh coconut scraped 2 tablespoons Method Step 1 Rinse the quinoa well. Transfer the quinoa in a deep nonstick pan. Add two 
 cups water. Allow to boil. Cover and and cook on low heat for eighteen to twenty minutes. Step 2 Heat oil in a nonstick pan. Add the
 mustard seeds. Once they start to splutter, add curry leaves and sauté for a few seconds. Step 3 Add onions and sauté
 till golden brown. Add turmeric powder, green chillies and sauté well. Step 4 Add boiled potatoes and mix well. Add the cooked
 quinoa, salt and mix well. Step 5 Take the pan off the heat. Transfer in a serving bowl. Step 6 Sprinkle roasted peanuts, coriander and 
 coconut and serve hot.

Organic Besan Ladoo with Almonds:

Besan and Almond Ladoo
Adapted from Easy Food Smith

2 cups besan (chickpea flour, coarse-ground if possible)
1/2 cup ghee (store-bought or homemade)
1 cup powdered sugar
1/2 cup almonds, toasted and ground (you can make them either chunky or fine to your preference)
seeds of 3 cardamom pods
1 teaspoon rosewater
optional: sugar mixed with a small pinch of well-crumbled dried rose petals for rolling, dried rose petals for garnish
In a large dry pan or wok, on low heat, toast besan until it smells fragrant, about 15 minutes. Stir constantly to avoid burning.
Add ghee and cook, stirring, another 20 minutes or so until the mixture smells nutty and fragrant and has deepened slightly in color.
Stir in sugar, almonds, cardamom and rosewater. When the mixture is cool enough to handle, shape approximately 1 1/2 tablespoons into small balls.
 Mine were still a little melty and didn't hold their shape well, so you can stick them in the fridge and try again.
Optionally you can roll in sugar and rose petals, and garnish with rose petals, but only if you are obsessed like me and like 
eating food that tastes like perfume.