Starting “Easy Christmas Recipe Series”. with Czechoslovakian famous recipe Kolache  which is super easy to make and perfect way to start your Christmas celebrations.

Kolach is a type of pastry that holds a dollop of fruit surrounded by puffy cushion of flexible dough. Originated from Czechoslovakia, and originally  Old Slavonic word “kolo” means “circle”,”wheel”.


Let’s get started!

Preparation Time- 30 minutes, Cook Time- 20 minutes, Ready In- 2 hours 20 minutes. Servings-2.


All purpose flour (Maida) -5 cups,

Butter- 1 cup,

Sugar- 1/2 cup,

Salt- 1  1/2  teaspoons,

Milk- 2 1/2 cups,

Lemon Extract- 1/2 tsp,

Fruit preserves- 1/2 cup,

Active dry yeast- 1 1/2 tablespoons,


  1. Whisk butter and sugar together in a bowl. Stir in salt,hot milk and lemon extract together.
  2. When lukewarm,add yeast to the mixture.Let stand for 5 minutes,
  3. Add flour by whisking it well and knead it in bowl.
  4. Let it rise for an hour.
  5. Cut off small balls of dough. Roll into rounds in your hands, and place on greased cookie sheets 2 inches apart. Let rise 15 minutes.
  6. Make a deep depression with your thracks.umb lightly into the center of each roll.Fill it with fruit preserve of your choice. I have used here blueberry,raspberry and strawberry preserve.
  7. Bake at 180*C for 20 minutes.Keep checking in between until golden brown.
  8. Once done let it cool down little on wire rack.Serve warm.

This is my first try and haven’t eaten kolache before, and I enjoyed it while baking and it turned out to be delicious.

Merry Christmas and Happy Holidays!!

Gulkand Dry Fruit Burfi

Diwali Recipes 2018

Happy Deepawali!!

Gulkand Dry Fruit Burfi.

Perfect for festivals as well as works for energy booster. Super healthy, loaded with loads of  dryfruits which are rich in proteins.

Preparation Time- 20 minutes, Cooking Time- 50 mins, Total Time- 70 mins


1 1/2 cup chopped dried fig (anjeer),

1 cup dates (khajoor),

1/3 cup almonds (badam),

1/3 cup kaju,(cashew nuts)

1/3 cup walnuts,(akhroot)

1/3 cup raisins (kishmish),

2 tablespoon gulkand,

1/4 tsp nutmeg powder,

1/2 cup black raisins(Munakka),

1 tablespoon ghee.


  1. Let’s’ begin by soaking anjeer/fig for 15 minutes,strain water and pat dry well.
  2. Grind anjeer,dates, black raisins and kishmish in a jar by making a smooth paste.
  3. Finely chop almonds,cashewnuts,walnut and pista.
  4. Heat ghee in a deep bottomed pan and the paste of anjeer,dates and kishmish and saute it for a while.
  5. Add gulkand
  6. Add gulkand and cook for couple of minutes till you notice that mixture separates from the pan. Turn off the pan.
  7. Grease the tray with ghee and pour the mixture into the tray.Level it with spatula and allow mixture to cool completely and set into firm burfi.
  8. Refrigerate it for 30 minutes. Cut it into desired shapes.

Relish it with your family and friends.

Happy Deepawali!

Diwali Recipes 2018 – Methi Mathri / Fenugreek Crackers

Wishing all our readers a very Happy prosperous and safe Diwali.🎇 Festivals are incomplete without delicious food especially when we spend time with our family members, extended families and friends.🎊

Here is my maiden recipe for Diwali festival Methi Mathri/Fenugreek Crackers. A very easy peasy recipe  to prepare.Let’s  get started without any delay……

Preparation Time – 15 minutes,  Cooking Time- 5 minutes,Servings-4


2 Tsp coriander seeds (sabut dhania),250 gm all purpose flour (maida),1 & 1/2 Tbsp kasuri methi,1/2 Tsp fennel seeds,(saunf),1/2 Tsp carom seeds (ajwain),Salt as per taste,1/4 cup oil,Oil for deep frying.


  1. Churn coriander seeds coarsely in mixie jar.
  2. Sieve the all purpose flour in a bowl by further adding kasuri methi,fennel seeds , carom seeds,coriander seeds ,salt and oil. Mix it well till formed a little crumble.Pour water and knead till it becomes tight/stiff dough.
  3. Cover it with wet muslin cloth and let it rise for 10-15 minutes.After uncovering knead the dough once and you will notice that it’s smooth.
  4. Divide the dough into small medium sized balls.
  5. Roll it in uneven shape with rolling pin.
  6. Prick mathri with help of fork so that it doesn’t swell up while deep frying.
  7. Heat the oil in deep bottom pan/kadhai keeping the flame between low to medium.
  8. Fry the mathris till golden brown.
  9. Let it cool down and store it in air tight container.

Hope you enjoyed this!

Happy Diwali!!


Happy Dusherra!!🙏🏻😇

Mohanthal is a  traditional Indian dessert prepared in many auspicious occasions especially during Diwali. It is popular in Gujarat and Rajasthan. Thought of making it on auspicious day of Dusherra or VijayDashmi.

Let’s get started

Preparation Time- 10 minutes,Cooking Time-30 minutes,Servings-2.


1 cup gram flour(besan),

1 tablespoon ghee (clarified butter),

3 tablespoon milk,

2 tablespoon cardamom powder (elaichi powder),

For Sugar Syrup-

1/2 cup sugar,

1/2 cup water

For Garnishing

dryfruits of your choice (I have used almonds and kaju)


  1. Take a large bowl take besan and crumble with ghee and milk.
  2. Sieve the crumbled besan with the help of sieve.
  3. Heat ghee in a large bottom pan or kadhai. Add the crumbled besan.
  4. Mix well and let it cook well on medium flame till it comes to golden brown.
  5. In the meantime, lets prepare sugar syrup in another pan by adding sugar and water.
  6. Transfer the sugar syrup into the besan mixture,till it combines well with besan by stirring it continously.
  7. Stir it nonstop for 5 minutes till the mixture thickens.
  8. Let the ghee absorbs and turns sticky.
  9. Transfer it into ghee greased tray, garnish it with dryfruits and let it cool for good 2-3 hours.
  10. Cut it into desired shapes.
  11. Serve immediately. It can be stored for a week in refrigerator.

Happy Dusherra!🙏🏻🎊

Til ke Pakode – Sesame Fritters

Day 4!

Til ke Pakode / Sesame Fritters.

Sounds interesting…? Yeah til ke pakode (sesame seeds fritters).

Preparation- 5 minutes, Cooking Time- 10 minutes, Servings- 2,


Boiled bhagar/sama ka chawal- 1 cup, (2 cup water for boiling)

Rajgira Atta/Amaranth flour – 2 tablespoon,

Boiled and Mashed Potatoes-2,

Cumin powder- 1 teaspoon,

Crushed peanuts- 2 teaspoons

Finely chopped green chillies- 2,

Extra rajgira flour and til for covering

Groundnut oil- for frying.


  1. Boil sama ka chawal in cooker by adding two cup of water and let it cook with 3 whistles.
  2. Once the sama ka chawal has cooled down,add rajgira atta, mashed potatoes,green chillies,cumin powder,crushed peanuts and rock salt and mix it well.
  3. Heat oil in deep bottom pan or kadhai.
  4. Form the stiff batter in desired shape, dust it with rajgira flour and Til on the cover and deep fry it on medium flame till golden brown.
  5. Turn off the gas and pat it lightly with tissue paper if it has excess oil.
  6. Serve it with coriander or mint chutney.

Happy Navratri!!🎊

Rajgira Paratha/Amaranth Flat Bread

Day 3!😇

Rajgira Paratha/Amaranth Flat Bread

A healthy and gluten-free flatbread made with rajgira atta(Amaranth flour).Loaded with lots of protiens and nutrients. Since it’s gluten free, rolling can be a little tricky.

Preparation Time- 20 minutes, Cooking Time- 20 minutes, Servings- 2


3/4 cup- rajgira atta/amaranth flour,

2  small boiled and smashed potatoes,

2 finely chopped green chillies,

cumin powder (jeera powder)

rock salt to taste,

ghee or groundnut oil as required.


  1. In a bowl,knead rajgira flour,mashed potatoes,chopped green chillies,cumin powder and rock salt.
  2. For dough,keep a muslin cloth and take a small or medium sized balls from dough and place it on the muslin cloth, dust with rajgira flour.
  3. Gently Pat the ball with your palm or finger  till its flatten and increases in the size.
  4. Now gently remove it from the cloth and place  it on hot tawa and roast it just like regular paratha.
  5. Flip it and apply ghee the other side until golden.
  6. Serve hot parathas with curd or any other suitable fast curry.Happy Navratri!!🎊

Rajgira and Bhagar (Sama, Samo)Appe / Amaranth Flour Appe with Amti.

Day 2!🙏🏻

Rajgira & Bhagar Appe/Amaranth Flour Appe with Amti.


1 cup- Rajgira Atta/Amaranth flour,

1 cup Bhagar (Soaked overnight or for 1-2 hours),

1/2 cup curd,

3-4 finely chopped green chillies,

1/2 cup desiccated coconut,

few cashwenuts,raisins (optional),

rock salt to taste,

Few pomegranate pieces

crushed peanuts.

For Amti

1 cup curd and roasted peanuts both churned in mixie together.

For tempering Amti, add groundnut oil in pan and add 1/2 tsp cumin seeds and let it splutter until cooked. Pour over the curd.


  1. Soak bhagar or sama for 1 hour or overnight, rinse it properly.
  2. Blend it in a mixie jar by adding 3 teaspoon of curd on regular intervals to maintain consistency.
  3. Pour it into a bowl and add green chillies,desiccated coconut, cashew nuts, and raisins, rock salt, few pomegranate pieces and crushed peanuts by mixing it well.
  4. Heat the appa /appe pan and apply little amount of oil or ghee.
  5. Fill it with little amount and cover it with lid and let it cook on medium flame until golden brown.Check it in every 2 minutes to avoid burning.
  6. Flip it the other side and cook it till golden brown.
  7. Rajgira and Bhagar Appe are ready to be served. Relish it with amti, coconut chutney or coriander chutney.

It taste heavenly with the crunchiness of peanuts and softness of kishmish(raisins).

Happy Navratri!!🎊