Category Archives: All Recipes

Recipe – Avocado Salad

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Prep Time: 10 Minutes

Cook Time: 0 Minutes

Serves: 4


  • Avocado: 2
  • Onion: finely chopped, 1/2 tablespoon
  • Tomato: finely chopped, 1/2 tablespoon
  • Lemon juice: 1 teaspoon
  • Coriander/Cilantro leaves: 1/2 tablespoon, chopped
  • Salt: ½ teaspoon
  • Black pepper powder: ¼ teaspoon
  • Extra virgin Olive oil: 1 teaspoon


  • Divide the avocado into 2 halves. Take out the seed. Cut into ½ inch thick slices then scoop out all the pieces using a spoon or knife.
  • In a large bowl, mix all the ingredients.
  • You may add grated cheddar and mozzarella cheese while serving.
  • You may add your favorite salad dressing: ranch, mustard etc.

Recipe – Moong Dal Halwa / Dal Ka Sheera


Prep Time: 3 hours

Cooking Time: 50 mins

Serves: 4


  • Yellow Moong Dal (Split yellow gram): 1 cup
  • Besan (gram flour): 1 tablespoon
  • Sugar: 1 cup
  • Ghee: 1 Cup
  • Milk: 3 Cup
  • Kesari food color: 1 pinch
  • Saffron: 2 to 3 strands
  • Cashew nuts: 10-12, chopped
  • Almonds: 10-12, chopped
  • Pistachios: 10-12, chopped
  • Raisin: 1 tablespoon
  • Cardamom Powder (Elaichi Powder): ½ teaspoon


  • Wash the moong dal 2-3 times and soak in water for minimum 3 hours.
  • Drain the excess water and grind it to smooth paste. If required then only use little water for grinding.
  • Soak saffron strands in ½ tablespoon of warm milk, Keep aside.
  • Heat 1 tablespoon ghee and roast cashews and almonds for 1 minute. Take out the roasted nuts and keep aside.
  • In the same pan add ½ cup ghee.
  • Add the besan and saute for 1 minutes.
  • Add the grinded moong dal paste and cook it in low heat 30 minutes or till it becomes golden brown. Stir continuously while cooking.
  • Add milk and mix well. Keep Stirring. There should be no lumps.
  • After 5 minutes, add sugar, food color and the remaining ghee. Mix well. Cook for another 10 minutes or till sugar dissolves and ghee separates.
  • Add the saffron milk, roasted nuts, cardamom powder and raisins. Mix well and turn off the heat.
  • Serve hot. Or,
  • In a square container, place a butter paper and spread the hot moong dal halwa. Spread it to make a ½-inch thick layer. Now cut it into 2 inch-square pieces. Once it is cool, take out the pieces and store in air tight container. It stays good for 2 weeks.

Recipe – Baked and Fried Gujiya / Mawa Gujia / Ghughra / Karanji / Indian sweet pastry / Indian Sweet Puff

Aviary Photo_131528281378371982

Prep Time: 25 Minutes

Cook Time: 45 Minutes

Serves: 15 Gujiyas


For the dough

  • Plain flour (Maida): 1 cup
  • Wheat Flour (aata): ¼ cup
  • Ghee: 2 Tablespoon
  • Salt: ¼ teaspoon (a small pinch)
  • Warm Milk: ¼ cup or as required

For the stuffing / filling

  • Khoya (Mawa): ½ cup
  • Grated or Powdered Coconut: 1 tablespoon (fresh or dried coconut)
  • Rava (Sooji / Semolina): 1 tablespoon
  • Ghee: ½ tablespoon
  • Oil: As required to fry or bake the gujiyas
  • Sugar: ¼ cup
  • Cashew: 10, chopped
  • Almonds: 10, chopped
  • Pistachios: 10, chopped
  • Raisins: 1 tablespoon
  • Cardamom Powder (Elaichi Powder): ½ teaspoon


For the dough

  • Mix the flours and salt in a wide bowl.
  • Add ghee and mix well. Using hand mix the ghee well with the flour. It will look like bread crumbs.
  • Now using little milk at a time knead a stiff dough. Do not knead for long time.
  • Cover the dough with a wet napkin and keep aside for 10-15 minutes.

For the stuffing / filling

  • Grate the mava /mawa / khoya.
  • In a pan, heat ½ tablespoon ghee. Add the chopped cashew, almond and Pistachios. Roast for 1 minute and take out.
  • In the remaining ghee, add the grated khoya, grated coconut and rava.
  • In medium heat, stir continuously and roast it for 7-8 minutes or till mawa becomes light brown.
  • Add the cardamom powder, roasted dry fruits and raisins. Mix well and turn off the heat.
  • Transfer this to a big bowl.
  • Let it come cool for 5 minutes.
  • Now add the sugar. If mawa is very hot while adding sugar, sugar will melt and the mixture will become watery. So, make sure mawa is just little warm, not too hot. After adding the sugar, mix it well in the mawa and keep aside.

For the Gujiya / Ghughra / Karanji

  • Take the dough and divide it into 15 equal portions. Roll each portion into ball and flatten it.
  • Take the mawa mixture and divide it into 15 equal portions as well.
  • Take a flatten dough ball and roll it into a 4-inch diameter circle.
  • Add a portion of the filling in the center of the circle.
  • Now, apply little water around the edges of the circle.
  • Fold the circle into a half circle and press the edges to seal it.
  • Now using a fork mark designs on the edges.
  • Likewise make all the 15 gujiyas.
  • You may now deep fry them or bake them.

Frying Method:

  • Make sure the guhiyas are well sealed, if there is any hole while frying the stuff will come out and it will be a mess.
  • Heat oil for deep fry. Oil should be in medium heat while frying the gujiyas. To check this, add a small amount of dough in the oil, if it comes out immediately, that means oil is very hot, if it does not come out, then oil in not hot and if it comes out gradually and smoothly then oil is perfect hot for the gujiyas.
  • Deep the gujiyas in batches of 2-3 according to the pan size and amount of oil.
  • Take them out on a kitchen napkin.
  • Serve hot or let it cool and store it in air tight container.
  • It stays good for 2 weeks.

Baking Method:

  • Preheat the oven to 180 c / 350 F.
  • Line the gujiyas on a baking tray over a baking sheet.
  • Apply 1 tablespoon ghee / oil over the gujiyas. Flip it and apply 1 tablespoon ghee /oil all over the gujiyas again.
  • Bake for 15 minutes.
  • Take them out and flip the sides.
  • Bake again for 10 minutes.

Recipe – Dry Fruit Custard

Aviary Photo_131514508943887213

Prep Time: 30 minutes

Cook Time: 20 minutes

Serves: 4


  • Milk: 4 Cups
  • Custard Powder: 2 Tablespoon
  • Sugar or honey: 2 Tablespoon (Custard powder contains sweet ingredients, so check the taste while adding sugar)
  • Ghee: 2 Teaspoon
  • Dry fruits: 1 Tablespoon chopped Cashew, Almonds, Pistachios, Walnuts and Raisins
  • Cardamom Powder (elaichi); ¼ teaspoon


  • Take custard powder in a small bowl, add 4 tablespoons of warm milk. Mix it well to a smooth paste, with no lumps.
  • In a pan heat ghee and roast the dry fruits for 1 minutes. Take out the roasted dry fruits and keep aside.
  • Add milk in the same pan.
  • Once milk starts to boil, add this custard paste. Stir continuously.
  • Cook over medium flame for 7-8 minutes or till custard thickens up.
  • Add sugar and stir for 2-3 minutes or till sugar melts.
  • Add the roasted dry fruits and cardamom powder. Mix well.
  • Turn off the heat.
  • Transfer the custard to a big bowl. And let it cool completely.
  • Refrigerate for minimum 30 minutes and serve.

Cook’s Note

  • You may soak 4-5 saffron stands in 1 tablespoon milk and add it to custard while adding sugar.
  • While hot, custard looks thinner consistency, but once cooled, it gets thicker. So, do not thicken it up very much while cooking.

Recipe – Roasted Cumin Potatoes / Jeera Aloo

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Prep Time: 15 minutes

Cook Time: 10 Minutes

Serves: 2


  • Potato: 3 medium size
  • Ghee: 1/2 Tablespoon
  • Salt: 1 Teaspoon
  • Cumin seeds: 1 ½ teaspoon
  • Black Pepper powder: ½ Teaspoon
  • Red Chili Powder: ½ Teaspoon


  • Boil the potatoes. Peel them and cut into small pieces.
  • Heat ghee in a pan.
  • Add cumin seeds, after 30 seconds, add the potato pieces, salt, black pepper powder and red chili powder.
  • Mix well and cook for 4 minutes. Do not cover it.
  • Once all potatoes have light golden spot, turn off the heat and serve.

Recipe – Ramdana Cutlets / Moraiyo (Samo) Cutlet / Rajgira Dana Cutlet

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Prep Time: 25 minutes

Cook Time: 20 Minutes

Serves: 6-8 cutlets


  • Ramdana / Samo seeds / Rajgira dana: 1 cup
  • Water: ½ cup
  • Boiled Potato: 2 medium sized, peeled and mashed
  • Peanuts: 1 tablespoon
  • Rock salt / salt: 1 ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Ginger: 1 Teaspoon, finely chopped
  • Green chili: 1 Teaspoon, finely chopped
  • Coriander leaves: 1 tablespoon, chopped
  • Lemon Juice: a few drops
  • Oil: ½ tablespoon to roast and as required to fry the cutlets
  • Mustard seeds: ½ teaspoon


  • Dry roast the peanuts and grind it coarsely. Keep aside.
  • Heat ½ tablespoon oil in a pan.
  • Add mustard seeds. After 30 seconds, add green chili and ginger. Saute for 1 minute.
  • Add the Ramdana / Samo seeds / Rajgira dana. Roast for 3 minutes.
  • Add salt, black pepper powder, lemon juice and water. Mix well and cover for 3 minutes.
  • Turn off the heat.
  • Transfer it to a bowl.
  • Wait for 10 minutes or till it comes to room temperature.
  • Add boiled potato, grinded peanuts and coriander leaves. Mix well using spatula or hand. Knead a smooth dough with this mix. If required use more boiled potato to knead.
  • Divide the dough to 6 equal portions, roll each portion into ball then flatten those using your both hand palms.

    Heat a non-sticky tawa or pan.

  • Spread 1/2 tablespoon oil all over the tawa. Let it heat for 1 minute.
  • Place the flat cutlets on the tawa. Sprinkle 1 teaspoon oil op top of each cutlets. Cook for 3-4 minutes.
  • Flip all the cutlets, spread little oil on all the cutlets and cook again for 2-3 minutes.
  • Cook flipping both sides until brown and crispy.
  • Take them on a kitchen napkin.
  • Serve hot.