Tawa Pulao

1 tbsp butter
1 tbsp Oil 
2 inch ginger, grated
2-3 cloves of garlic
1 tsp cumin seeds
1 tsp fennel seeds
1 large onion, chopped
1 large capsicum, chopped 
3-4 large tomatoes, finely chopped
1/4 tsp turmeric powder
1 tbsp Pav Bhaji masala 
1/2 cup green peas
2-3 green chillies 
about 2-1/2 cups cooked rice 
fresh Coriander leaves for garnish


Heat the butter and oil in a pan (You can either use all butter or all oil for the recipe). Add the seeds- when aromatic, add onions, ginger, garlic, chillies along with salt.

Add the chopped tomatoes , bell peppers along with little water. Cook in high heat for few minutes until water starts oozing out of the tomatoes, and then reduce the heat and simmer until the tomatoes are cooked. Add the spices and mix them well.

Add the rice and cilantro and peas. Give it a toss and cook for another 2-3 minutes.
Serve hot with Raita.

Creme Brulee

4 cups heavy cream
6 egg yolks
1 vanilla bean
1/2 cup sugar
2 tbs orange liqueur(optional)
1/3 cup light brown sugar or white sugar

Preheat oven to 300 degree F .Place six 1/2 cup ramekins in a roasting pan and set aside.With small sharp knife, split the vanilla bean lengthwise and scrape the black seeds into a medium sauce pan. Add the cream and bring just to boil over medium heat, stirring. Remove from the heat and cover. Set aside for 15- 20 minutes. In a bowl whisk the egg yolks, sugar and liqueur, until well blended Whisk in the hot cream and strain into a large pitcher. Divide the custard equally among the ramekins. Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins. Cover the pan with foil and bake for about 30 minutes,until the custards are just set. remove from the pan and let cool.return to the dry roasting pan and chill.

How to use Blowtorch

Remove the ramekins from the refrigerator and set aside for 20 minutes. Sprinkle sugar on top of the custard. Using a propane blowtorch melt the sugar until it bubbles and change color. Serve cold

In case you don't have a Blowtorch

Heat a pan and add some Sugar. let the Sugar melt. Stir continuously until Sugar turns golden brown. Remove from the pan and spread the mixture on the top of creme brulee. Serve Cold.

Iyengar Bakery's Khara Bread

Maida - 3 1/2 cups
Salt - 1 1/2 tsp
Oil - 2 Tbsp divided use
Sugar - 1 Tbsp
Active dry yeast - 2 1/2 tsp
Warm water - 1 cup
Yogurt - 1/4 cup
Chopped Onion - 1 cup
Green Chillies - 12 chopped fine
Chopped Cilantro - 3 - 4 Tbsp
Milk for brushing the top before baking (optional)
Oil for brushing after baking (optional)


1)Heat 1 TBSP of oil in a saucepan. When hot, add green chillies and onions. Saute them till they are translucent. Do not add salt to it. It will extract water and will impact the consistency of the dough. Set aside to cool.

2)In a bowl, take warm water. Add sugar to it and sprinkle yeast on the top. When it gets foamy (it should if the yeast is good and the water temperature is warm within 10 minutes.

3)Add the yogurt, remaining 1 Tbsp of oil and stir. Add salt and slowly start adding flour. Make a smooth dough. Knead the dough for about 5 minutes. It will be very stiff. Don't be tempted to add more liquid. When the dough is kneaded, knead in the onion - green chilli mixture. This will adjust the consistency of the dough. Finally knead the cilantro into the dough. Coat with some oil and let rise in draft free warm place for about one hour or till double in bulk.

4)When the dough has risen, punch down the dough. Grease a bread pan with some vegetable oil spray. Shape the dough into the loaf and place in the pan. You could either do it on a lightly floured surface or by greasing a board and greasing your hands whichever you are comfortable with. Do not try to add more flour if the dough is sticky. It will spoil the bread consistency. 

5)Cover with an oiled aluminum foil and let it rise for the final time (about 45 minutes).

6)Preheat the oven to 375 F. Brush with milk if desired to get a nice crust and color. Bake
for 35 - 40 minutes until golden and the bottom sounds hollow when tapped. Cool on the wire rack in the pan for 10 minutes and then turn on to the rack to cool completely. Slice when completely cool.

Dahi Ke kebab


450 gms Curd/yoghurt
150 gms paneer
2 teaspoons chopped onion
1 tsp chopped ginger
1/2 Bunch chopped fresh coriander
1/2 tsp white pepper powder
1/2 a tsp green cardamom powder
10 finely chopped almonds
7 to 8 chopped raisins
salt to taste
oil to grill
Cornflour for Binding


Hang Curd/yoghurt overnight in a muslin cloth.

Saute the onion and ginger in little oil till the onions turn translucent. Keep aside to cool.

Take the Curd/yoghurt in a bowl. Add crumbled paneer, chopped raisins, coriander, almonds, and the onion mixture. Add the white pepper powder, cardamom powder and salt.

Now make round shaped patties with this mix and pat a bit of cornflour on the outside, after giving them a shape.

Grease a pan with oil, and grill these on a medium hot skillet, till they turn brown.

Serve hot with chutney/sauce.

Bikanervala Secret Sauce


1 cup tamarind
1 tbsp gur (jaggery)
2 tbsp Sugar
1 tsp sendha namak (rock salt)
1 tsp black rock salt
1/4 tsp Saunf
1 tsp sonth or powdered dry ginger
1/4 tsp black pepper
1/4 tsp chilli powder
1 tsp chaat masala
Water (as required)


Soak the tamarind and extract its pulp. Now mix all the ingredients and cook till slightly thick. This product lasts more than a week. Tastes Best with any snack/chaats etc.


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