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Lets's Cook & Eat Right Now.
April 2, 2019
Palak-chi-patal-bhaji

Takatli Palak chi Bhaji

April 2, 2019
Kala-Vatana-Amti

Kala Vatana Usal

April 1, 2019
Variyali-Sharbat-Premix

Instant Saunf Sharbat Premix

March 18, 2019

Aloo Tikki Burger

March 18, 2019

Mint Pineapple Grape Punch

February 21, 2018
Masala-Omlette-recipe-india

Masala Omlette

February 15, 2018
Tomato Beet Soup Indian style

Tomato Beet Soup

January 18, 2018
Mushroom masala dry

Mushroom Sabzi

January 16, 2018
Gajar Ka Halwa

Carrot Halwa

Cooking Tips

Tip 6

To make crispier pooris, add a tbsp of semolina or rice flour while kneading wheat flour dough of poori.

Tip 5

While cooking rice add a few drops of lemon juice. The color of the grains become bright white.

Tip 4

To peel garlic, place your knife flat on the garlic clove and whack with your other hand. The covering will burst open and the clove can be easily removed.

Tip 3

When boiling potatoes or eggs, add a pinch of salt to the water. This will help peel the skin easily later.

Tip 2

Always steam the vegetables in a pressure cooker than boiling them in a vessel separately. Steaming helps restore the nutrients of vegetables.

Tip 1

Do not wash the mushrooms with water as it will absorb the water. Clean it with a damp cloth instead. This way the preparations will not be soggy.
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Cooking Basics

Know Your Ingredients


Ingrediants is the base of cooking. When you have thorough knowledge of the cooking Ingrediants only then you can become a food Alchemist and take some ordinary recipe and convert that into a beautiful and nourishing dish for the body, soul, mind and heart. READ MORE.

Walnuts

Walnuts

Banana

Banana

Lemon

Lemon

Garlic

Garlic

Mint

Mint


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Darshana Shah

I am an Electronic Engineer and now a Housewife. 'Cooking' was never my passion. My mom & my relatives would have never thought that I could cook someday, let alone the thought of me having my own cooking blog site


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