Mango Upkari

4 Ripe Mangoes

1 slit green chilli

Jaggery- as per taste.(I have used a table spoon)

Salt to taste.

Wheat flour/cornflour-1 table spoon.( I have used wheat flour)

1.5 table spoons of oil

Mustard seeds-1/2 spn

Urad dal-1/2 spoon

Curry leaves-8-10 slightly crushed.

3 dry kashmiri chillies.
Skin the ripe mangoes and in a little water boil them.

Add salt and jaggery and a slit green chilli.when the mango has cooked add the wheat flour or cornflour paste and mix well until it thickens. Add some water accordingly.

Now take a little oil in a kadai and add the split urad dal, dry red chillies, mustard and crushed curry leaves and when it begins to splatter add it over the upkari and mix well.

Yummy mango upkari is now ready😋

Beetroot cutlets


Grated beetroot-1 

Boiled Potato-1 grated

2 bread slices chopped finely.

Corn flour-1 table spoon

Cumin seeds powder-1 spn

Onion-1 chopped finely

Green chillies-1 finely chopped

Red chilli powder-1/4 spn

Oil-2 table spoon

Bread crumbs or suji rava-3 table spoons.

Garam masala-less than 1/4 spn

Salt to taste


Heat oil in a kadai and add the chopped onions, finely chopped green chillies and garlic. Add the grated beetroot and on a low flame cook for about 10 mins. Add the bread slices,garam masala, jeera powder,salt to taste, mashed potato, cotnflour and red chilli powder. Cook for another 5 mins and mix well.

On cooling shape them into cutlets in desired shapes . Roll them in suji rava or bread crumbs and shallow fry them on a nonstick pan using little oil or ghee on both sides.

Serve them with coriander chutney and tomato sauce.

Malai Kofta


  • Paneer- 100gms grated.
  • Cashew nuts- 1/2 handful
  • Coriander leaves-3-4 sprigs
  • Red chilli powder-1/4 spn
  • A pinch of turmeric
  • Green chillies-2 small
  • Milk-1/2 cup
  • Cream-1 table spoon
  • Jeera powder(coarse)-1/4 spn
  • Potao- medium sized boiled and mashed.
  • Onions-2 chopped
  • Tomato-1 small chopped
  • Ginger- 1/4 inch piece
  • Garlic-6-7 cloves
  • Salt to taste
  • Kasuri methi-1/4 spoon
  • Oil or butter-2 table spoons.



  • .Oil for frying the koftas.


Take a kadai and add oil or ghee and saute the chopped onions, ginger and garlic until it is translucent. Add the green chillies,cashew nuts and coriander leaves and saute for another 3 minutes.Put off the flame. Once it cools grind it to a smooth paste by add little milk.

For the Koftas:

Mash the potato and add in the grated paneer and add some salt and make balls and deep fry them.

In the same kadai take a little butter and add the ground mixture and saute on low flame . Add the jeera and red chilli powder and salt to taste.Saute the masala till it begins to leave the sides of the kadai.

Add in the koftas and  the kasuri methi.With a closed lid allow it to simmer for 2 mins and then add the cream.Malai Kofta is ready.

Tomato Mint Rice


Rice-1 cup

Onions-1 big or 2 medium.

Tomatoes-2 chopped

Ginger-1/4 inch piece

Garlic-5-6 cloves

Mint 4-5 sprigs

Coriander- half handful finely chopped.

Ghee-2 table spoons

Red chilli powder-1 small spoon

Green chilli-1 slit

Salt to taste.

2 cups of hot water.


Heat some ghee in a kadai and add in the chopped onions, ginger, garlic, slit green chilli,coriander leaves and mint leaves and finally add the chopped tomatoes.Fry for about 5 minutes. Allow it to cool n grind to a smooth paste.

In the same kadai add a little ghee and then fry the masala for about 5 mins n add the washed rice(wash n strain it dry) to the paste. Add the hot water and salt to taste.

Now take a tava n heat it on high flame n add a drop of oil to the tava and when it turns smoky lower the flame. Keep the kadai on the tava and cook on low flame for about 20 mins.the tomato rice is ready n goes well with tomato n onion raita with hung or thick curds.

Palak Paneer


1 bunch Palak.

  • Blanch the leaves in hot water and strain them and put them in cold water and strain.Add drops of 1/2 a lime over the palak and keep aside(To retain the green colour)

Paneer cubes-1/2 cup.

Chopped Onions- 2

5-6 Cloves of garlic,

Small  piece of ginger

Green chillies-3 slit

Kasuri methi-1/2 spn

Salt to taste.

Oil / Ghee -3 table spoons

1 Tablespoon  Cream
Take oil in a pan and add in the chopped onions, garlic, ginger and finally the slit green chillies. When it cools blend all the above ingredients and also the palak.

Take some oil and saute the above paste till its cooked. Add the paneer cubes, salt to taste and rest of the peeled lemon drops. Rub the kasuri methi between the palms and add to the dish.Mix well. Add cream on the top and the dish is ready.

You may add a pinch of Garam masala  if you wish.