Author Archives: For New Cooks

Bhutte ka Kees (Savoury Mashed Corn Appetizer)

It’s crunch-time and you are in a mad rush for your office or kids’ school. You just have some corn in your fridge and you are looking to having something tasty in the lunch box, too. Don’t fret! Corn to your rescue! Here’s how..

[P.S.: This is an already famed recipe in the northern and central parts of India; specifically Madhya Pradesh. It is extremely tasty with the sweetness of the corn and the savory masalas]

Corn/ bhutta: 1 bowl (coarsely ground in grinder or hand-grated)
Cumin seeds: 1 tsp
Ginger-garlic paste: 2 tsp
Turmeric/ Haldi: 1/2 tsp
Coriander powder: 2 tsp
Red chili powder: 1 tsp or to suit your taste
Garam Masala: 1/2 tsp (optional but recommended)
Sugar: 1 tsp
salt: per the taste
oil: 3 tsp for tempering
coriander leaves: for garnishing

Prep time: 10 minutes
Cooking Time: 15-20 minutes


  1. Coarsely grind the corn pellets.

2. Heat the oil in a pan and keep all masalas ready for the tempering.

3. Add cornand mix well. Cover with the lid and on a medium flame, let it simmer for about 10 minutes; giving a stir at regular intervals.

4. Add sugar, mix well and again cover with lid for another 5 minutes or till you see that the moisture in corn has reduced and it has now become more dry than the initial pasty form.

5. Once ready. garnish with the coriander leaves and serve hot! You can have it with roti, bread or simply grab a spoon and start gorging the way I do! 🙂

Instant Dhokla- Failproof recipe without eno, without curd


After many failed attempts at preparing khaman dhokla using curd and fruit-salt, I gave it a serious thought; whether or not I’ll be able to pull it off, ever!

Making dhoklas with curd requires the batter to rest amd ferment for about 4-5  hours. That isn’t instant. Then we have the fruitsalt method which again just puffs up the dhoklas while ripping off the taste. Being a baker primarily, I thought of adding yeast to it as all we need is a good fermented batter for good dhoklas. So, here I present a Failproof technique which gets you amazing results without having to wait for hours. Here we go;

For Batter

Besan (chickpea flour): 1.5 cups
Haldi (turmeric): 1/2 tsp
Salt to taste
Yeast: 1 tsp

Vinegar: 1/2 tsp

For Tadka
Oil: 3 tsps
Raai/ mustard seeds: 2 tsps
Hing/ asafoetida: a pinch
Dry red chilli:1 or 2
Curry leaves: 9-10
Sugar: 3 tsps

Chopped Coriander leaves: 2-3 tsp

Prep time: 5-8 minutes
Cooking time: 15 minutes


1. For proofing the yeast for Dhokla, we don’t really have to proof it as nicely as we do for breads. Doing so, will lead to a bread-like smell in the dhokla. So, this is the only tricky part about this recipe. Please be careful to not proof it too much.

In a mug of 100 ml lukewarm water, add a tsp of  sugar and 1 tsp of dry yeast.



Proof it till you see some tiny bubbles on the top.



2. Once ready, we prepare a besan batter from it and adding extra water if needed. To this besan, I have added haldi, 1 tsp of sugar and salt.


3. Whisk well to incorporate all ingredients well. Add a dash of vinegar to it. It so enhances the flavor. 🙂 Wait for not more than 15 minutes before you put it for steaming.


4. Once mixed well, transfer the batter to a greased tin which will now be placed in a steamer for 15 minutes.


5. After 15 minutes, check if the dhoklas are done. If yes, get it out from the steamer and allow to cool till we prepare the tadka. Also, after it has cooled for 5 minutes, cut into desired shape.


6. Heat the oil and add ingredients in the order shown:



Once, you have added all the ingredients for tadka, switch off the gas and add water.

6. After water, add 3 tsps of sugar and give a good stir.


6. Now pour the tadka over the dhoklas. Let it sit for 10-15 minutes before serving so that the water gets soaked in by the dhoklas and they are softer.


7. Serve with green chutney or have them at tea-time.



Yummy snack is ready. Soft and smooth, within a few minutes!

Instant Ragi Dosa (5 minute Breakfast Recipe)

Hi dear friends,

On this page, I am sharing a simple, instant and a nutrient-packed recipe. This recipe is not only easy to make but what impressed me is the minimal amount of time required to prepare this ragi dosa. It is agreat recipe if you have an early morning office or have to see off kids to school.

I reached this recipe because of my curiosity and my quest to make a power-packed breakfast which could be made in a matter of minutes. That’s when I gathered these ingredients and ended up with this awesome recipe. Awesome because of the nutritional ingredients going into. Have a look:


Ragi flour: 1 cup
Besan (chickpea flour): 1/4 cup
Rice Flour: 1/4 cup
Buttermilk: 1 glass or 150 ml
Haldi/turmeric: 1/2 tsp
Mirchi/ red chili powder: 1 tsp (add according to taste)
Dhaniya/ coriander powder: 2 tsp
Garam masala: 1/2 tsp
Salt: per the taste
Garlic powder: 1/4 tsp (optional)
Soda: 2 pinch or 1/2 tsp
Sugar: 1 tsp (optional)

Preparation time: 5 minutes
Cooking time: 5-7 minutes

1. Put  all 3 flours in a bowl.


2. Add to these, the masalas and other dry ingredients.


3. Add buttermilk gradually and keep mixing while you add it. I had forgotten to add sugar. You may add it in an earlier stage. Make a batter of thin and pouring consistency; not too watery but a bit thinner than the idli batter.


4. Your batter is ready for preparing out dosas. On a medium heated pan, pour the batter as you normally do with the white batter.


5. Flip upside down when you spot these bubbles on your dosa but do not rush as the ragi dosa takes a bit longer to cook. On each side, roughly 2-3 minutes.


6.  Once cooked for a total of 4-5 minutes, your nutritious Ragi dosa is ready to be served. Serve optionally with coconut chutney or have it just like that.


Gunje/ Karanji/ Gujiya- Diwali Special

This particular snack has been on my list since a while now and finally, I could bring it on. Gunje or Gujiya as it is called in the North of India and Karanji in Maharashtra, is a peculiar and extremely special preparation in all Indian households during the festive season of Diwali. Lets check out.

Gunje/ Karanji/ Gujiya-Diwali Special


Chocolate Walnut Brownie- Simplified

Heya Folks,


In this recipe, I present to you a very simple version of making the famous and the dreaded chocolate Walnut Brownie. I have tried to depict this dessert in very simple steps and hope it tempts you to try it out at home. Let me know how it turned out. Have a great time!

Kalakand (Simplified)

Coming back to what you love is a privilege and I couldn’t be happier! ; On this sweet note, I thought to resume my journey with a dessert. Kalakand is a much loved Indian dessert and the creamy and milky texture just melts in the mouth. This recipe shows a very very simple process of making Kalakand; It is for people like me who can’t resist having it and wouldn’t go to a store to buy either. Let’s go!


Link: Kalakand (Simplified!)


Namkeen pare/ Namakpara or Khurme

Source: Namkeen pare/ Namakpara or Khurme


These are the salted counterparts of the Shakkarpara, with some minor differences. These go great with tea or milk and are loved by all. One of the goodies made on the occasion of Diwali, these are easy to make and great for a long-time storage.

Shakkarpare/ Diwali Special Snack

Source: Shakkarpare/ Diwali Special Snack


Yayyy! It’s Diwali and I am super-excited to make all the goodies that go for the prashad for Diwali Puja. There are various snacks and sweets made on Diwali across the country. In my home, we primarily prepare Gunje or Gujiyas, shakkarpare, Namkeen pare or khurme, besan ke laddu and few more sweet dishes. In this recipe, I introduce Shakkarpare. The mildly sweet snack. Crispy and crunchy, great with tea, these are my personal favorite of the season!