Wednesday, November 25, 2015


Hey all,

So now time to share some recipe which I have shared by pic but still didn’t post the actual recipe. Here we Punjabis are very interested in the flavor of “Kalegi”, I mean lever of the chicken. Some people avoid it to eat but we cook it many ways to get the best flavors out. Normally you can get it on street food venders as roasted or kalegi cooked in some onion-tomato masala gravy but the texture of kalegi I like more when it comes out like melt in the mouth so I have tried “Kalegi ke Tikke” and it came out amazingly tasty and same as I thought of. So here is the simple yet yum recipe below…


Chicken kalegi – 200gms.
Hung Curd – 2-3tsp.
Ginger garlic paste – 2tsp.
Egg – 1
Salt to taste
Black pepper powder – ½ tsp.
Red chili powder – 1tsp.
Lemon juice – 1tbsp.


Mix all the ingredients of marinade well and marinate chicken  in mixture for 30 minutes.

Now roasted it in a moderate tandoor on high heat for 5-7 minutes or on 220degree in oven for 8-10minutes and you will get the best kalegi ke tikke ready.

Serve it with laccha onion and coriander chutney.

Easy, quick and so delicious that you’ll definitely come back to say thanks hehe…



Tuesday, November 17, 2015


Hey everyone,

So diwali festivals are over now and winter season just started slowly slowly and  in winters, Panjiri is mostly you can find in most of the homes of North india but this Panjiri is bit different which I’m gonna share here right now. Traditions Panjiri have lots of ghee, roasted wheat flour with dried fruits and a bit of time to make it. Here we skip the flour and lots of ghee but the quantity of dry fruits must be high just because if you add less dried fruits then you won’t get the right flavor. Normally people add many things like kamarkas (Palasha) , dried ginger powder etc. too in panjiri but I haven’t added those extra things to make it simple and easy. And the main thing is that you can make it as quick as just in 5-7 minutes. Here is the recipe…


Dried Breadcrumbs – 3-4 cups
Dried fruits – chopped ½ cup
Powdered sugar – ½ cup
Desi Ghee – 2-3tsp.


Heat 1tsp. ghee in pan and roast chopped dried fruits for 30-40 secods and keep aside.
Now add 2tsp. ghee and add dried bread crumbs and roast them on high heat for 1-2 minutes. When bread crumbs starts getting brown, just put flame on low and add powdered sugar.
Mix well so sugar get absorb by breadcrumbs but not much so they got sticky.
Now add roasted dried fruits and mix for 30 seconds.
And see, your crunchy Breadcrumbs panjiri is ready to serve.

It’s really, easy, quick and one of the best use for leftover bread. You can use normal or wheatflour bread to use for Breadcrumbs. You can make breadcrumbs at your home too with the help of the Homemade Breadcrumbs recipe.

Thank you…

Saturday, November 7, 2015


When it comes to something to cook with fish, you have to pick only few ingredients to give the fish exact flavors you want but not to overpower to miss the flavors of the fish. The same thing I do whenever I have fish in my hands to play with and mostly I never stops myself to try any fish, I have not cooked before. Like this time, as per memories I had ROHU when I was a kid but then this fish was mostly disappeared just due to very thin bones inside this fish and yes they can as thin as hair so eating this fish is also not a simple job but the flavor can make you done this job easily if you try it once. The recipe is simple, just the process to leave the fish with salt is bit lengthy to get complete crisp texture. Otherwise fish can become watery while cooking on high temperature. I have used moderate tandoor here in this recipe but you can used oven and bake it as well as you can make it in pan. I don’t prefer to cook fish skinless because skin can lock the flavors inside and for Rohu, skin is very soft so you can eat that also. So here is the recipe…


Rohu – 1 whole, cleaned and cut from aside (I am using without head here, fish head can be use for a delicious fish head curry which I’ll share later on here)
Garlic – 4 cloves
Lemon – 1
Fresh thyme – 1 sprig
Parsley – chopped – 4-5tsp.
Salt to taste
Crushed peppercorns – ¼ tsp.
Lemon grass – 6inches
Spring onion – 1 (without bulb)
Rock salt – for rub
Egg – 1
Breadcrumbs – ¼ cup


  • Just water the fish properly, dry it with kitchen papers and rub rock salt on inside and all over well so salt will absorb extra water from fish. It’ll take 2-3 hours maximum to do the complete work but 1 hr. also works if you have less time.
  • Now wash the fish again to get off excess salt and dry it again well.
  • Now grate garlic cloves, chop thyme roughly and mix with garlic, halt quantity of parsley, very small pinch of salt, crushed peppercorns and 1tsp. of lemon juice and rub this marinade on whole fish, over and also inside well and leave it for minimum 30 minutes- 1hr.
  • Now heat your moderate tandoor on high. Cut some lemon wedges and thaw the lemon grass.
  • First put lemon grass , then sping onion and then lemon wedges inside the fish and put it in tandoor. If using Oven then bake it on 220 degrees.
  • Let it be inside for 4-5 minutes to cook completely then take it out.
  • Beat egg with 3-4 tbsp. water and brush it over top side of fish. Mix breadcrumbs with left chopped parsley and spread it over the top and put it back in tandoor/oven to get a golden crisp crust (maximum in 2 minutes).
  • Take it out and serve immediately.

You can try the same recipe with most of the fishes. Just cook it this weekend and have fun.

Thank you…


Thursday, November 5, 2015


When you are a food blogger / recipe developer, people think like that you are always in kitchen and cooking something new , something innovative or some trusted recipes but we are also human and when also feel tired sometimes. Specially after working whole week, sometimes who wants to cook much on Sunday afternoon and then these kind of meals pop up which we cook in just few minutes. It taste awesome as well as it is healthy  too. And yes this is not a timepaas dish, still it’s a dish which mostly served in start restaurants only. So here is the recipe:


For Garlic Spaghetti:
Spaghetti – 1 pack
Oil – 2tbsp.
Salt to taste
Garlic – 4-5 cloves
Thyme (dried/fresh) – 1tsp.
Crushed peppercorns – ½ tsp.

For Chili Sauté Vegetables :
Onion/Spring onion – 2, cubed
Capsicum – 2, cut in small triangles
Mushrooms (button) – sliced 8-10
French beans – 12-15, cut in 2inches
Garlic – 2cloves, finely chopped
Red chili paste – 1tbsp.
Salt to taste
Crushed peppercorns – ¼ tsp.
Oil – 2tsp.
Red chili – for garnish


For Garlic Spaghetti:
Boil spaghetti as per pack with some oil and salt in water.
Heat 1tbsp. oil in pan, add chopped garlic and cook for 1 minute.
Add boiled spaghetti directly in pan, mix well. Add salt and pepper and thyme.

For Chili Sauté Vegetables:
Heat oil in a pan, add chopped garlic and onions and sauté for 1 minute. Add chili paste and mix well.
Add French beans and cook for 2 minutes.
Now add mushrooms and capsicum with salt and pepper and cook another 1 minute and serve hot with garlic spaghetti.

So next time when you want to cook something quick on a lazy day, just try it…

Thank you…


Monday, November 2, 2015

The Lost Recipe - GOSHT KA HALWA

Hey all,

Hope everyone is cooking awesome and getting ready for another festival coming up. So as we all knows the list of the festivals never end in India , the same thing applies when we start talking about the sweet dishes here. But mostly we stick to made same dishes again and again, not because they are easy to made or simple but because we are habitual of them, their taste. But still sometime we all have this thought to cook something different, something elegant . It can be an ingredient which never used before or anything new but what about some old recipes which we already lost.

I heard about this dish few months back and then I done my work to get the authentic  recipe of this dish. Researched a lot but still (maybe) I have missed something from the authentic recipe but as much I got from the history, I just made this finally.

The history said that this dish made in old delhi earlier more than 100 years back in mughal era and that time they enjoyed it only sometimes on special occasions then slowly2 that time gone and as well as the recipe but still we can find it in old books and some old gharanas of old delhi still made this but rarely.
Let me now tell you the name of the dish…


Ya , you have read it write. This halwa is basically made with mutton. That was also one of the reason behind the loss of this dish because in India we don’t prefer meat as a sweet dish but believe me, if you are a non-vegetarian then just try it once and then you’ll know the actual flavors of this recipe.

I have tried my best to keep the ingredients same as I have found but still maybe there will be some mistake or mistakes done in making of this dish so suggestions or anything you know about it, you can tell me freely. I didn’t used Saffron in this dish here as saffron is used but not everywhere in same recipe. So now move to proper recipe below…


Mutton – boneless 200gms.
Khoya – 150 gms.
Sugar – 4-5tbsp. (according to your taste)
In some recipes in old time, they skipped the sugar also
Rosewater –
Elaichi powder – ¼ tsp.
Ghee – 3-4 tbsp.
Milk – 3-4 tbsp. (optional)
Pista – for garnish
Silver/gold verk for garnish


First wash the mutton pieces 3-4 times well  then boil it in water with a little pinch of salt till mutton tenderize well. You can use mutton mince also to cook bit fast.
Now put this cooked mutton in a mixer and made a smooth paste. Here you can use milk if needed to make this paste smoother. Now you’ll get smooth Mutton paste.
Now heat the ghee in  a pan and add mutton paste in it and cook for 10-12 minutes. If used milk to make paste then please cook another few minutes so milk will absorb.
Now add khoya in it and mix well and cook till khoya start changing color.
Add sugar, rosewater and elaichi powder and cook till sugar dissolves and then extra sugar syrup also get absorb.
Now when halwa start leaving the pan, just switch off the gas and garnish it with chopped pista and gold/silver verks and serve.
Trust me, no one can say that meat can be so tasty as a sweet dish. Try it and feel like an emperor..

Thank You


Wednesday, September 30, 2015


Hey Everyone,
                 I got many messages in last few days that I was posting only non-veg. recipes so now I thought to post this simple recipe that you can make minutes for you guests or just for kids in evening. Here is the recipe :


French beans – 5-6, chopped
Carrots – 4tbsp., finely chopped
Onion – 2tbsp., finely chopped
Sweet corns – 4tbsp., blanched
Boiled potatoes – 1cup, mashed
Green peas – 4tbsp., blanced
Capsicum – 2tbsp., finely chopped
Ginger garlic paste – ¼ tsp.
Gram flour – 2tbsp.
Oil 2tsp.
Salt to taste
Red chili powder – ½ tsp.
Dry mango powder – ½ tsp.
Garam masala – ¼ tsp.


Heat oil in a pan. Add onion, French beans and carrots and cook for 2minutes.
Add green peas, sweet corns and ginger garlic paste on another corner of pan and cook for 1 minute than mash them and mix with other veggies.
Now add gram flour on side and cook a little then mix with all vegetables.
Now add these vegetable mix to mashed potatoes. Add all spices and mix well.
Take some satay sticks and put handful of mixture on every stick and make seenkh shapes.
Now shallow fry these seenkh kebabs from all sides till golden crisp.
Serve hot with coriander chutney.

Thank you…


Sunday, September 13, 2015


You must have Traditional Mutton Rogan Josh, a kashmiri recipe which mostly recognized by the bright red colour of thin gravy made by so many whole spices. This dish actually made me feel like a shorba, like a hot soup which can we have in winters but mainly this dish prepared with mutton which have to marinate with papaya paste  and then cook. Here I made it with chicken but the recipe i follow is the same which used in Kashmiri region from centuries.

Chicken – 400 gms.
Oil – 4tbsp.
Salt to taste
Fennel /Saunf powder – 2tbsp.
Cumin /Jeera powder – 2tbsp.
Coriander /Dhania powder – 2tbsp.
Alkanet /Rattanjot – 2tsp.
Whole Black Peppercorns /Kali mirch – 4-5
Cloves /Laung – 3-4
Cinnamon /Dalchini – 2-3 inch
Black Cardamom /Badi elaichi - 2
Cumin seeds /Jeera – ¼ tsp.
Kashimiri/degi red chili powder – 2tsp.
Curd – 1cup


Marinate chicken with some curd for 30 minutes.
Heat oil in pan, add kali mirch, laung, badi elaichi, jeera, dalchini and rattanjot and cook 2 minutes.
Now add saunf powder, jeera powder, dhania powder, red chili powder and salt and mix well.
Add chicken pieces and cook on low flame for 4-5 minutes , till chicken start soften.
Add curd slowly and mix well, add 2-3 cups of water and cook another 10 minutes under cover to get good coloured red gravy.
Serve hot.


A Traditional recipe mostly you can found it in costal konkan or in goa. this recipe have many flavors, full of spices... tangy but still have a sweetness of coconut. 


Chicken – 500gms.
Grated coconut – 1cup
Kashmiri red chilies – 4
Garlic – 4-5 cloves
Cumin seeds /Jeera – ½ tsp.
Coriander seeds / Dhania – ½ tsp.
Fennel seeds / Saunf – 1tsp.
Whole Black pepper/ kali mirch – 6-7
Aniseeds / Ajwain – ¼ tsp.
Khus khus – 2tsp.
Cloves / Laung – 3-4
Cinnamon / Dalchini – 1inch
Star anise / Phoolchakri– 2
Turmeric / haldi – ½ tsp.
Salt to taste
Onion – 2, finely chopped/ pureed
Oil – 3-4 tbsp.
Nutmeg /Jaifal – ¼ tsp. freshly grated
Tamarind pulpe 1tbsp./ Lemon juice 2tsp.


Heat ½ tsp. oil in pan and lightly brown coconut and put in kixer with garlic cloves.
Now dry roast red chilies, black pepper, laung, saunf, jeera, dhania, khuskhus, cinnamon, start anise till freagnant comes and add to mixer.
Now add turmeric with some water and make a paste of this masala.
Heat oil in a deep pan and add onions, cook till changes color to pink.
Add chicken pieces with salt and cook for 3-4 minutes.
Now add masala paste , tamarind paste (if using lemon juice then add at last) and cook with 2cups of water will chicken soften well.

Add jaifal powder and lemon juice (add now if using) , cook last minute and serve.


Hey Happy-Eaters,

                                 Here our journey will restart now after revamping our whole brands and now we are ready to launch our first android app to help you connect with my blog easily and anytime. 

So now coming to this recipe, actually this is the new avatar of Traditional South Indian recipe - Meen Moilee, meen means fish but i am not the first person who changed it with chicken. Here i have tried to use same way as the tradinally they do with fish but i have not use madras onions in my recipe, traditionally they used them. Otherwise the recipe is same.


Chicken 400gms.
Onion – 2, sliced
Green chilies 2
Salt to taste
Turmeric – 1tsp.
Ginger garlic paste – 1tsp.
Ginger – 1inch, sliced
Garlic – 4-5 cloves, crushed
Mustard seeds – ½ tsp.
Curry leaves – 12-15
Lemon juice – 1tsp. & 1tbsp.
Thin coconut milk – 1 cup
Thick coconut milk – 2 cups
Oil – 2-3 tbsp.


Marinate chicken with salt, turmeric and lemon juice, ginger garlic paste for 15-30 minutes.
Heat oil in a deep pan, add mustard seeds. When crackle, add sliced onions and cook till color start changing.
Add garlic and ginger with green chilies and cook another 2 minutes.
Add salt, turmeric and marinated chicken and cook for 3-4 minutes.
Now add thin coconut milk and curry leaves and cook for 2-3 minutes .

Now add thick coconut milk and cook till gravy bit thicken.
Add 1 tbsp. of lemon juice, mix and Serve hot.

Thank you...


Wednesday, July 22, 2015


Hey Happy-Eaters,
                              How are you all? So how is your cooking going on… as I have already shared my knowledge about Pasta some days ago in a Chapter of my KITCHEN MISTAKES & MYTH series, so today I will tell you the detailed recipe of one of the mostly used Pasta sauce…MARINARA…Normally we called this RED SAUCE for Pasta also.

This sauce is one of the top 4 sauces used worldwide in pasta as pasta have more 100s of sauces to served with but sometimes the simplest way makes the best pasta itself and Marinara is very simple but tasty sauce. Traditional Marinara have lots of tomatoes with onion and garlic and basil in it but Marinara can be made with many variations like here I will share Marinara sauce with Olives.

Normally if you made pasta sauce fresh then it will tastes better but as we can get packed pasta sauces so you can also cook and store this sauce in your refrigerator for a long time also and you can use it whenever you need. Just take spoonful of sauce in a pan, heat and toss boiled pasta in it…ready. So here below is the detailed recipe for HOMEMADE MARINARA PASTA SAUCE with OLIVES…

Tomatoes – 3-4 big
Garlic – 4-5 cloves
Onion – ½ small
Butter – 2tbsp.
Basil – some fresh leaves or ¼ tsp. dried
Green olives – 6-8
Salt to taste
Black Pepper powder – 1/3 tsp.


Mostly when we made Marinara, we used canned tomatoes for 2 main reasons. First, they don’t have skin and give smoothness to sauce and 2nd, then are pulpy and softer but here we’ll use fresh tomatoes as canned tomatoes are not available everywhere and afterall, this is HOMEMADE series so why we have to use that canned ingredient. We’ll use normal fresh tomatoes but make them similar to canned. How??? Let me tell you…

First cut a cross on the top of the tomatoes and put them in boiling hot water for 2-3 minutes. Be ready with another bowl of chilled icy water. Take away tomatoes from boiling water and put directly in chilled water. Let them stay there for a minute. Now you can easily pull away the skin of tomatoes and this process also makes tomatoes soften. Remember, you must use tomatoes with hard skin only otherwise they will spoil in hot water. Now we got the tomatoes so we’ll start the cooking.
Chop garlic finely and onion little bit thickly. Heat butter in a pan with little oil (oil saves the butter from burning). 
Now add garlic for 30 seconds then add onion and cook another 2 minutes while you chop the tomatoes roughly.
Now add chopped tomatoes to pan , mix well and cook for 6-8 minutes till tomatoes complexly soften but still have texture. Marinara always have a crumbly tomato texture, not like silken.
Now crush olives with your hands directly to the pan and let it cook again for 6-8 minutes. You can little bit water if needed.
Add salt and pepper and cook another one minute.
At last add dried or fresh basil and mix well. Cook for 2 minutes and your Marinara sauce is ready.

Now you can store this sauce up to 1 month  but still I recommend to cook fresh sauce for pasta. Whenever need, just boil pasta as directions and add in this sauce, toss well and serve hot. If you like then sprinkle some grated cheese over it (optional).

Thank you…



Saturday, July 18, 2015


Hi Happy-Eaters,

              While Homemade series is going on, we will complete our Kitchen Mistakes & Myths also side by side. Specially in India but sometimes at many places, I saw that people either ignored this special preservative or don’t use in their cooking/baking. Most of the time people try to use it just for weight loss ot maybe sometimes for other health benefits and ya, this is a jewel for health benefit uses. I am talking about the king of the vinegars – APPLE CIDER. What is Apple Cider? How it made? What’s the uses in kitchen and what’s the health benefits? Today we’ll talk about all these things here.

Apple cider vinegar is a completely natural ingredient made with apple ciders and has tonnes of health benefits. Apples are crushed and their juice squeezed out, which is then fermented adding yeast and bacteria. This liquid turns into alcohol. In the second fermentation process, the alcohol turns into acidic vinegar giving it its sour taste.  Apple cider vinegar gives the food a fruity flavor. With its amber color it works best with all normal vinegar needs but has some special properties.

Dating back to 5000BC, the Babylonians made wine from date palm and the Egyptians made wine from barley. Around 2500BC, an ancient nomadic tribe called the Aryans developed a soured apple wine, the forerunner of apple cider.The name ‘cider’ is rooted in the Phoenician ‘shekar’ meaning wine or strong drink. So from the Babylonians to the Aryans to the Phoenicians, the soured apple wine recipe was passed to the Greeks and Romans and people started developing apple cider vinegar as a by-product to their soured apple wines (Rose, 2006).

Unlike white vinegar, apple cider vinegar is a light yellow-brown color and is often sold unfiltered and unpasteurized with a dark, cloudy sediment settled at the bottom of the bottle. Known as "mother of vinegar," this sediment consists mainly of acetic acid bacteria. Unfiltered and unpasteurized apple cider vinegar is sold in health food stores, online and in some grocery stores.
Some daily uses in your kitchen are :

SALAD DRESSING : Apple Cider is one of the best flavor to use in fresh cold salads or fruits salads to dress. Just mix Apple Cider with olive oil, some fresh herbs and little sugar/honey and you’ll get a amazing salad dressing

FRUIT DIPS/CHUTNEY : while making any fruit dip, just add Apple Cider to get nice flavour and also it help soften the fruits faster.

BOILING EGGS : it can prevent egg cracking while boiling. Just add a tsp. of Apple Cider while boiling the egg.

MEAT MARINATES : While marinating meat, use Apple Cider. It will tenderize meat faster and also give a distinct flavour to meat. It have acidic properties so thus it will remove and kill bacteria from the meat also.

FOOD PRESERVATIONS : One of the best vinegar to preserve the food in it to get their life longer and safer.

TO CLEAN VEGETABLES : Apple Cider has acidic properties and thus helps kill bacteria and pests from fruits and vegetables. Wash your vegetables and fruits in a mixture of water and Apple Cider. Or soak them for a while in this mixture. Cider vinegar also prevents cut fruits from turning black when soaked in it. A spoonful of cider vinegar added to boiling vegetables retains their colour too.

FOR BAKING : while baking any fruit cake or need acidic effect, use Apple Cider to get the best results.

These were the some of the many uses of Apple Cider in your daily uses. Don’t put this amazing thing back in your cupboards. Try it, it can give a amazing results to your cooking/baking.

Now coming to health benefits coming from Apple Cider. It have many benefits, some of them are below mentioned :
  • Apple Cider can helps in bacterial infection of stomach due to it’s antibiotic properties.
  • Apple Cider can cure hiccups also. And also soothes the sour throat. Just mix ¼ cup Apple Cider with ¼ cup warm water and gargle every 2-3 hours to get fast relief.
  • Apple Cider can boost energy as it have amino acids which acts as antidote. The potassium and enzymes of Apple Cider may relieve tiredness.
  • Apple Cider can reduce the bad cholesterol in your body.
  • Apple Cider can clear blocked nose as it contains potassium, which thins mucus and acetic acid to prevent bacteria growth. Mix 1tsp. Apple Cider in a glass of water and drink to help sinus drainage.
  • Apple Cider helps to get rid of dandruff also. Mix ¼ cup Apple Cider with ¼ cup water in spray bottle and spray directly on scalps, wrap head with a towel for 15 minutes then wash normally. Repeat twice a week for best result. It’s acidity changes the pH of your scalp and makes harder for yeast to grow.
  • Apple Cider can clear Acne also. It’s anti-bacterial properties helps keep acne under control.
  • Apple Cider controls bad breath, gargle with Apple Cider or drink a teaspoon (directly or diluted). It will kill odor causing bacteria instantly.
  • Apple Cider can help in weight loss also. You know how? The acetic acid suppresses your appetite, increase metabolism and reduce water retention. Start by adding 1tsp Apple Cider in 1cup of water and drink once a day then you can increase the amount of Vinegar in frequency of drinking up to 2tbsp. per 1cup water and 3 times a day.
  • It also can reduce blood sugar level in type2 diabetes  but please use as per your doctor advice only.

So this was the most of about the APPLE CIDER VINEGAR. Maybe from now you’ll use it as much as you can in your daily uses.

Thank you…


Wednesday, July 15, 2015


Hi Happy Eaters,

                              How  are you all? Hope you like the start of HOMEMADE RECIPE FEST by the first recipe of Homemade Gulkand. After the start with a sweet thing, today I will share one of the most amazing sauce recipe from china and the recipe is…SCHEZWAN SAUCE.

Schezwan or Sichuan, the word comes it self from the Sichuan region of china where we find Sichuan cuisine and this sauce is a integral part of their culture. Most of the time people made this at their own convenience with their own way but this dip/sauce has it’s own distinct flavor.

The main part of this sauce is “Schezwan/Sichuan Peppers” which is actually not a pepper but a berry. Which dried and we only use the outer part or you can say the husk of it. Most of the people also confused that schezwan/Sichuan pepper must be very hot or strong but let me tell you, this pepper have something else. It has slightly lemony flavor and also the main use of it that it creates a tingly numbness in the mouth. In schezwan sauce, when we add this pepper then it will cut the hotness of red chilies by making mouth numb(completely normal) andlet you taste the all flavors of the sauce, not only the hotness. Here below you can see the picture of original Schezwan/Sichuan peppers.

The authentic way to make this sauce says to use fresh red chilies but here normally we don’t get those fresh red chilies all the seasons so we use dried red chilies but if you got the fine fresh red chilies then use them to get more fresh flavors. Just prick the stems of fresh red chilies and dip them in white vinegar for 48-72 hours and after that make a smooth paste to use. I have that fresh red chilies paste also as you can see in below picture but to give you the detailed recipe and for your ease, I will use dried red chilies here now.



Dried Red Chilies – 12-15 (or you can use 250gms. Fresh red chilies dipped in vinegar then pureed)
Garlic – 8-10 cloves
Ginger – 1 inch
Schezwan peppers – 8 (you can use Black peppercorns also if you can’t find schezwan peppers)
Celery – 3-4 tsp. , chopped (I have used my frozen celery but you can also use coriander stems if you don’t have celery)
Soy sauce – 1tbsp.
Tomato sauce – 2tbsp.
Tomato puree (without seeds) -4tbsp.
Salt – pinch of
MSG – ½ pinch (Optional)
Brown sugar – 1tbsp.
White vinegar – 2tbsp. (if you are using fresh red chilies paste dipped in vinegar then skip vinegar here)
Oil – 1tbsp.


First break the dried red chilies and dip in warm water for 30 minutes around to get them soft to make paste.
Now add this soft red chilies in your mixer with Schezwan peppers, chopped celery/coriander stems, garlic, ginger and crush them to make a smooth paste.
Add vinegar and soy sauce to make paste smoother.
Now heat oil in a pan and add this ready paste to pan and cook for 2-3 minutes.
Add tomato sauce and tomato puree, mix well and cook another 3 minutes.
Add salt, brown sugar and MSG and cook for another 2 minutes.
Here your sauce is ready but if you think it’s thick enough then add 2-3 tbsp. water and cook another 2 minutes on high heat.
Now take it in a pot and when cool, store in your fridge. It can stay well for more than 2 months to use any time.

So now you can make this amazing spicy sauce at your own very easily. Make it and enjoy.

Thank you…


Tuesday, July 14, 2015


Hi Happy-Eaters,
                        Here I am back with the 3rd season of my HOMEMADE RECIPES FEST as we had done 2 reasons last year with 32 homemade recipes so far. In this season again we’ll make 15 more recipes which we normally buy from market but can make easily at home with less cost and better ingredients.

So as today we have to start this fest so why don’t we start it with something sweet and healthy. So here comes the easiest recipe of Homemade Gulkand. First we have to know what is gulkand? How to make and what’s the benefits of Gulkand?

 Gulkand is made by just 2 ingredients… Rose Petals and Sugar. But it have a long process to maturing the rose petals in sugar that takes time between 45-60days and so on. If you let it mature in right way then it can stay well outside in your kitchen for more than 3 years and you never need to put it in fridge.
Gulkand have many health benefits as it has cooling properties naturally. It can reduce pitta in body and control the heat of body. It can give strengthening to teeth and gums, very good treatment of acidity, digestive power. Gulkand is also a powerful antioxidant. It will also purify your blood naturally. It can reduce foul body odour. If you have to go in extreme sunshine with heat then just have 2tbsp. gulkand and it will save you from sunstroke also. At last it can also help in reducing stress. These are just some of the benefits of Gulkand. So when this simple thing have lots of health benefits then why don’t we make it at home.

If you have a good Rose bush at your home then mostly you can use them to make Gulkand. Traditionally Damask variety of Roses used to make Gulkand but you can use most of them if you have them organic way. In the making of the Gulkand , first thing we have to do is to pluck the rose petals. Most of the time people pluck the whole rose, that’s a completely wrong way. When the flower is fully mature, just pull the petals softly and they will come into your hand. This way the inner part will not come with petals and also the rose hips will safe. Rose Hips… maybe for many this is a new word but I’ll tell you the proper use of this part of the Rose later on in details. Let them stay on your bush for whole season.

So when you have rose petals with you, the first thing you have to do them wash properly. Take a deep big bowl with full of cold water and put rose petals in it and wash softly.

Now take them out on a towel and rub softly to make them dry.

Most of the people don’t have so many roses at one time so that they can make it in single way, one time. Even me also have just 2 bushes but still I can manage to have more then 1kg Gulkand at my first batch. You can start your process and can add rose petals at daily basis till your pot fill. Remember, take small pot like 250-300ml. capacity at one time to get it better if you have smaller amount of roses at daily basis.

Now after drying, you have two different ways to carry on. Either you can chop rose petals roughly or you can roughly grind them in a mixer(if you have good quantity). Cutting/chopping or grinding is most importance to release the natural juices from the petals which can start the maturing process.

After cutting/chopping/grinding put them in your pot and add double the quantity of powdered sugar over the rose petals. You can use simple sugar also but powdered sugar will do better work. One more thing, try to use stainless steel pot because metal will work much better in sunlight for maturing than plastic or glass.

Now when you done with it, just put this pot daily in direct sunlight under cover. Now you can add rose petals daily under same process and mix well till your pot is full. After some days you will see that the mixture is going dry that time make a thick sugar syrup by mix sugar with water as ratio of 2:1, cook for 5-6 minutes on high heat and let it cool for sometime then add to the pot and mix well.

When your pot get full after this process, just keep that daily in sunlight for 30-45 days more. Keep it mix after every 2 days and you will see the changing of the color soon.

 When you get it first that time you will get as dark pink color which will change to lighter pinkish brown and brownish at last.

Sometimes people add melon or watermelon seeds to Gulkand but Gulkand never need these ingredients because Gulkand itself have many benefits for us. So why wait as 2nd season of the year for Roses is already started. Start collecting now to make a batch full of antioxidant and nutritions.

Thank you…


Comments system