Winning Recipes using Mother Dairy Premium Milk

We recently conducted a week long recipe contest in association with Mother Dairy for our community members where in Amazon gift cards were up for grabs.

The members were encouraged to create innovative gluttonous dishes using milk while focusing on the #MalaiMarke aspect of it. The winners were selected on basic of popularity & uniqueness by our culinary jury.

3 winners of our recipe contest
3 winners of our recipe contest

Continue reading “Winning Recipes using Mother Dairy Premium Milk”

How to make Dhaba style Dal & Roti at home using Rice Cooker & OTG

Dhaba meal
Dhaba meal

The rustic Dhaba style Dal & Roti is everyone’s favourite and an extremely satisfying meal. Though it is impossible to replicate the earthiness of dhaba food which is an amalgamation of various factors, I still tried to cook it at home this sunday to end my perpetual craving for that simple dal & tandoori roti. The most exciting thing  about this experiment is I used the Panasonic Rice Cooker that is only used for making plain rice or biryani in my home. The standard electric  rice cooker not many people know is a slow cooker and can be used to make multiple things including a cake! The slow heat affect leads a beautiful mushy texture to the dal and add to the flavour. After this successful experiment I have some crazy recipes on my mind to try! It is also a great option for flame free cooking or for people who don’t have the full kitchen setup or for those vacations/picnics/ cook outs! In fact I really like this combo rice cooker which comes with few attachments and can give serious competition to the induction plate cooking market segment.

I also used my Sunflame Oven Toaster Grill for making those Tandoori Rotis.


Look at the crispiness!
Look at the crispness!


That mushy texture
That mushy texture

Recipe for the Dhaba Dal Fry

Urad Dal (Split White Lentils) : 1 Cup
Chana Dal ( Split Bengal Gram): 2 Cups
Onion : 1 Big
Tomatoes: 2-3
Garlic: 10-12 cloves
Ginger: 2 Inches long piece
Green Chillies: 3-4
Coriander: For Garnishing
Cinnamon: 2 Inches long stick
Clove: 5-6
Tomato Ketchup: 1 Tbsp
Salt to taste
Red Chilli Powder: 1 Tbsp
Turmeric Powder: 1 Tsp
Coriander Powder: 1 Tbsp
Garam Masala: 1 Tbsp
Desi Ghee ( Clarified Butter): 4 Tbsp


  1. Pre soak the lentils for 2-3 hours. Plug in the rice cooker and let it heat for a minute, add desi ghee & cinnamon & cloves.
  2. Add roughly chopped onions, ginger & garlic.
  3. Let the onion turn translucent, make sure you use a wooden spatula or ladle to stir it.Lightly stir fry
  4. Add all the dry spices, roughly chopped tomatoes, green chiles and tomato ketchup.
  5. Let is cook for 2 mins and add little water.
  6. Now add the pre soaked lentils & 6 cups water.
  7. Add everything & simmer
    Add everything & simmer.


  8. Close the lid and let it simmer for 45-50 mins.
  9. Switch off the rice cooker & garnish with fresh coriander leaves.
  10. Top it with a spoon of desi ghee before serving for the magical aroma.

Method for Tandoori Roti

  1. Take some fresh dough made using wheat flour, bran, water & desi ghee.
  2. Take a small ball of dough and make a flat roti or chapati, brush some ghee on one side and roll again to make layers.
  3. Pre heat the oven for 5 mins at 250-300 degrees Celsius.
  4. Brush some milk on one side of the roti and place it on a tray in the oven.
  5. Flip it after a minute and let it cook till a nice golden brown colour is achieved.
  6. Add some fresh butter or ghee on top before serving.

Though lot of people might frown on the use of tomato ketchup but it lends a nice sheen & tangy flavour to the dal, you can skip it if you want and add a teaspoon of vinegar instead.

The dal tastes better after few hours so if possible do make it well in advance and serve with freshly made rotis.

You checkout more about cooker and Oven on Amazon here :

Panasonic cooker combo
Panasonic cooker combo

Sunflame OTG

Sunflame OTG

Lauki Paneer – Healthy, Easy & Oil Free Recipe by Sarika Behal

This is has to be one of the most popular and tried recipe on our forums. When I saw multiple posts about how tasty this dish is, I couldn’t help but wonder how can lauki taste so nice in a gravy.

Lauki Paneer
Illustrated by Anuradha Gupta (Text and Pictures)
Original Recipe by Sarika Behal
Finally I tried my hands on the very easy, healthy and delicious Lauki Paneer recipe by Sarika.
This is has to be one of the most popular and tried recipe on our forums. When I saw multiple posts about how tasty this dish is, I couldn’t help but wonder how can lauki taste so nice in a gravy.

The results were more than satisfying and everyone kept raving about the lovely creamy texture of the gravy and when I disclosed the fact that this has been made minus the butter, cream and ghee, people were awestruck.Also this can be a great replacement for the loaded Shahi Paneer.

This is a great recipe for fussy eaters who hate the sight of the lauki/ghiya/bottle gourd and the people who love to watch their calories.
Recipe: Serves 2


Ingredients :
Olive Oil : 2 Tbsps {I know the title says oil free but only 2 tbsp is almost like nothing ;)}
Paneer : 150 Gms
Garlic : 3 – 4 cloves chopped
Ginger : An inch chopped
Green Chillies : As much as you like but one is good if you want mildly hot
Onion : 1 medium size chopped
Capsicum : 1 medium size
Lauki/Bottle Gourd : 1 small size chopped
Milk : 1/2 Cup
Cardamom : 2, pods removed and seeds crushed
Cinnamon : a little more than a pinch
Salt : As per taste

Red Chilli Powder : as per taste

Coriander Powder :  2 Tbsp
Garam Masala : 1 Tsp
Jeera : 1 Tsp
Kasuri (Dried) Meethi Leaves : 1 Tbsp
Coriander Leaves for garnishing


Method :
1. Boil lauki / bottle gourd in minimal water. Since we need very less water and don’t want to lose the nutrient packed stock, so keep it as little as possible. Add a bit of salt while boiling.
2. Lightly roast capsicum on gas stove and keep aside.

3. In a wok, add olive oil  and jeera. When jeera sputters, add  green chilies, ginger and garlic. When garlic turns brown, lower the flame and add onions. Saute onions till they become light brown. Don’t
caramelize them.

4. Now add all the dry masalas except for garam masala and kasuri meethi.

 5. Add a little lauki stock to prevent masalas from sticking in the wok.

6. Now add the boiled lauki and chopped roasted capsicum. Add some lauki stock and cook for 3-4 minutes till all the masala comes together.

7. Switch off the flame and let it cool down for few minutes.

8. Puree this masala along with milk in a mixer/blender. Blend on high speed till you get a sauce like consistency.

9. Put this sauce back in wok and cook for 5 mins on low flame. Now add paneer cubes,
garam masala and kasuri methi. Cook for couple of more minutes.

10. Garnish it with coriander leaves and serve hot.


Lauki Paneer


And those who have tried it or plan on trying it, do come back and share your experience and result in the comments on this post. Would be much appreciated, Thanks.


Rasmalai Demystified – How to make Rasmalai at home?

Rasmalai is one of the most loved and popular Indian Desserts, yet it is the least made dessert at homes and easily bought from shops for the sheer fact because we think it is some rocket science to make Rasmalai at home!
Time to change that belief and make super awesome beauty at our homes – it is super easy but requires lot of patience!!
  • Milk – Full Fat  2 litres
  • Alum/Phitkari –  1 tsp
  • Baking Powder -1 tsp
  • Water – 3 cups
  • Sugar – 2 cups
  • Cardamom Powder – 1 tsp
  • Saffron – 10-12 strands
  • Kevra Water – 1 tsp
  • Silver Varq/Foil -15
  • Almonds – 15-120 sliced
  • Pistachio – 15-20 sliced

  1. Boil 1 litre full fat milk and add 1 teaspoon
    phitkari or alum. When the milk starts to curdle adds one cup cold water.
    Strain through a thick cloth. 
  2. Transfer this paneer/cheena in a plate while it is still hot and add
    1teaspoon baking powder. 
  3. Make 15 equal dumplings and set them aside. Be careful there should be no
  4. Boil 3 cups of water and add 2 cups of sugar. Let it cook for 10 mins on
    high flame. Then put the dumplings in this boiling sugar syrup on medium flame
    for 15 mins. 
  5. Remove the dumplings and reduce the sugar syrup further till it becomes 1
  6. In a separate pan boil 1 litre milk with the reduced sugar syrup. Add
    cardamom powder, saffron and kevra water. Reduce this to your desired
    consistency. Add dumplings. Let it cool. 
  7. Garnish with silver varq, almonds and pistachio.
Homemade Rasmalai


For the love of Chicken – By Kaajal Pradhan Lamba

Here are couple of recipes shared by Kaajal Pradhan Lamba, hope you guys enjoy them.

Butter Milk Chicken
Butter Milk Chicken


• 1 Kg Chicken cut into medium chunks
• 2 cups Buttermilk
• 1 large Onion, sliced
• 1 teaspoon each of the dried herbs- Thyme, Parsley & Oregano
• 1/2 teaspoon Paprika
• 1/2 teaspoon Cayenne Pepper


• 2 cups Flour
• 1/2 teaspoon Garlic Salt
• 1/2 teaspoon Onion Salt
• 1 teaspoon Cayenne Pepper
• Salt and Pepper
• Oil to fry
• Mix all the marinade ingredients and marinate the chicken in it for at least 5-6 hours or overnight.
• Strain the chicken in a strainer.
• Now mix the flour and the seasoning in a ziplock and shake well.
• Add the chicken pieces to it and mix well till all the chickens are coated with the flour mixture.
• Heat oil in a deep pan. Shake off any excess flour and fry the chicken till golden or dark brown.
• Remove on a wire rack to drain excess oil and serve hot. 
Korean Sweet & Spicy Fried Chicken (Yangnyeom Tongdak)
Sweet and Spicy Chicken


Chicken – 1 Kg cut into chunks
 All purpose flour – ¼ cup
Potato Starch powder – ½ cup
Sweet Rice Flour – ¼ cup
Egg – 1 nos.
Baking Soda – 1 Tsp
Ground Black Pepper – 1 Tsp
Kosher Salt – 1 Tsp 
Garlic – 4 Cloves minced
Tomato Ketchup – 1/3 Cup
Corn Syrup – 1/3 cup
Kochujang – ¼ Cup (Korean Red Pepper Paste)
Apple Vinegar – 1 Tbs
Oil – 1 Tbs
Sesame Seeds – 1 Tsp toasted
Spring Onion – As required, green part chopped
• Mix all the marinade ingredients and mix the Chicken pieces in it and marinate for an hour or more.
• Heat oil and deep fry the Chickens till Golden Brown remove and keep aside on paper towels.
• Meanwhile heat oil, add the minced Garlic. Fry for sometime on low heat add all the remaining sauce ingredients.
• Simmer on low heat for 5-7 minutes, make sure the sauce does not burn. Sprinkle some water if required.
• Now add the Chicken in this sauce and mix well to coat the Chicken with the sauce.
• Remove on plate sprinkle some toasted Sesame seeds & chopped Spring onion and serve hot with chilled Beer.
PS : I did not have potato starch so I used cornflour. Also I did not have sweet rice flour so I omitted it. But sweet rice flour gives it a crunchier texture so it is good if u have it.
 Posted on Food Enthusiasts of Delhi by Kaajal Pradhan Lamba

Parmigiana Di Melanzane – A recipe by an Italian FED

 This is a recipe shared by Emanuela Cerri, a Food Enthusiast, who loves Indian Food, is an Italian and lives in Spain. 

Her hold over English is limited, however that should not hold us back from enjoying good food.


Weather in Granada it’s very hot in the last days (38/40º C.)..remembering me India….so I don’t usually cook too much. But yesterday I woke up very early..and start cooking…so I think to share what I did.
Italian food is very simple to cook, with no many ingredients…(apart if you want Indianised the meal..) 
I prepared : Parmigiana di Melanzane (Eggplant parmigiana), An hybrid between a french omelette and a Spanish tortilla….and Milanesi di Tacchino (breaded turkey cutlet)..the favorite dish of every Italian child….
We are two people at home, so the quantity is for TWO.
Let’s start with:


Ingredients: 2 Eggplants, half onion, 1 clove of garlic, fresh tomato puree, olive oil, mozzarella and Parmesan cheese, salt, pepper  basil..
(Behind  two typical earthenware jars from Granada)…

– Cut the eggplants in slices and grill…. 

…… a part,  prepare the tomato sauce… ( put in a pot olive oil, the half onion and the garlic chopped……

..fry for a while… add the tomato puree…little salt, little sugar (to take off acidity of tomatoes)..little pepper and a basilicum leave…cook for 20 min.

…now you can start build the “Parmigiana”. 
Put some tomato sauce in a baking pan

put the first floor of grilled eggplants, put on the top the tomato sauce, and again on the top sliced mozzarella and grated Parmesan..

….40 minutes at  200º C in the oven…..and it’s ready!

You can serve it hot..template..or cold…

Recipes for Vegetable Lasagna and White Sauce Pasta

What will happen to this world if we do not have people who love to cook and experiment with their food? People like me, who cannot cook to save their life, however are die hard foodies, would always be thankful to people like Poonam Batra and Gaytri Vyas, who have very kindly shared their recipes with us.
Poonam Batra shares this recipe for Veg Lasgna, with healthy option thrown in too.
Mixed Chopped Vegetables (Beans, Carrots, Peas) 2 cups
Zucchini 1Cup – Chopped
Cottage Cheese 1 Cup
Onion 1 Piece – Chopped
Chilly Powder
Salt to taste
Olive oil to Sauté the vegetables
Tomato Sauce
Tomatoes 1 Kg
Sugar 3 tsp
Chilly Powder 1/2 tsp
Fresh Cream 3 tbsp
Salt to taste
White sauce 1 1/2 cup
Fresh cream 3 tbsp
Cheese 6 tbsp
Salt and Pepper
Ready Made Lasagna sheets 10 no.s
Boil the sheets in water with few drops of oil. Drain and keep it on a greased dish.
Sauté onions till pink. Add vegetables and cook partially. Add zucchini; make sure they are not very soft. Add the seasoning.
Tomato Sauce
Blanch the tomatoes, Peel the skin and mash. Mix everything except the cream and boil to make sauce. Add cream in the end. For healthy variation, skip cream and add milk instead. Keep aside.
White Sauce
Mix cream and grated cheese with the white sauce. For healthy variation, add grated cottage cheese and skip cream n cheese all together.
Grease a baking dish. Line it with sauce and layer it alternatively with Lasagna sheets, vegetables and sauce. The top layer should be of the sheets. Cover with white sauce and bake till done.
Gaytri Vyas shares recipe for White Sauce Pasta.

1.     2 tbsp. butter
2.     2 cups milk
3.     1 and a half cup full cream milk
4.     1 cup boiled pasta of your choice
5.     1 small tbsp. all purpose flour (maida)
6.     Mushroom thinly sliced
7.     3 processed cheese cubes or more if you prefer
8.     Black pepper
9.     Salt to taste
10.   Oregano for flavor

1.     In a pan add 1 tbsp. butter, and sauté the sliced mushrooms till they are brown and
        keep them aside.
2.     In another pan, add butter, flour, roast flour so that it cooks but make sure it doesn’t get 
3.     Add milk to it and stir continuously so as to avoid lumps.
4.     Let it heat a little and add cheese cubes in it after grating it or cutting in small pieces
        so that it melts easily.
5.     Now cook it until it comes to a boil.
6.     Add pasta, and cooked mushrooms.
7.     Bring it to a boil and you will notice that the sauce gets thicker.
8.     Add salt and pepper to taste (do not add before as the milk may curdle)
9.     Add roasted oregano on the top and enjoy with your loved ones.

1.     You can add other vegetables also of your choice.
2.     I’ve cooked it without flour but then it is not that thick.
3.     Put off the flame when the sauce is not that thick. It becomes thicker while you eat it.
4.     Domino’s oregano tastes best as the topping.
5.     This sauce can also be cooked with only vegetables, which also taste yummy.

Again friends, no one claims to be an expert here, and we all are together just for love of food. So go ahead and try these out, I am sure you would have a good time. Feel free to post your inputs, feedback or changes to these recipes in the comments.