Hong Kong Style Mango Crepes/ Pancakes

Hong Kong Style Mango Crepes/ Pancakes🍋🍘

A huge huge huge tick off from my preparing food bucket wishlist.☑️

All we need are basic ingredients available in our pantry i.e

1 cup APF,(maida),Milk 1/2 cup, melted butter 1 tbsp, 1/2 cup powdered sugar,1/2 tsp vanilla extract,Extracted Mango pulp of 2 ripen mangoes.

For filling

Whipped cream- 1/2 cup, Diced mangoes cubes.


  1. To prepare batter of Mango Pancakes, we will dd APF,milk,melted butter,powdered sugar,vanilla extract and extracted mango pulp in a bowl and mix well until all lumps are gone.
  2. Freeze the batter for 2 hours.
  3. Remove it and heat the non stick pan and pour little batter to form small pancakes and cook till golden brown from both sides.
  4. Once done,let it cool down and now place the chopped diced mangoes cubes in between and 1 tablespoon on top of it. Now here comes the tricky part of sealing the pancakes. Seal it with the help of toothpick by making it in shape of envelope or pillow shape.
  5. Freeze it for 1 hour for best results as whipped cream melts.Before serving chill it for few minutes.

Bon Appetit 😋

Nutella Stuffed Cheese Potli

Nutella debut on my blog! And with cheese!!🧀😋

Let’s get into the recipe.😁

All you need is APF(maida)- 1 cup, salt-1/2 tsp, processed cheese-1/2 cup,melted butter- 2 tbsp and milk -4 tbsp for kneading soft dough.

For filling – Nutella 6 tbsp

Preparation time-10 minutes,Cooking Time -20 minutes.


  1. In a bowl, add all the ingredients and mix well with milk little by little to form a soft dough.
  2. Cover the dough with soft wet muslin cloth for 10 minutes.
  3. Take a big part from the dough and roll it with rolling pin/belan in round shape
  4. .
  5. Place 1 tsp nutella in middle of the ball and seal it securely in the shape of potli.
  6. Preheat the oven at 180*C for 10 minutes.
  7. Grease the baking tray with butter and place the potlis in it.
  8. Bake at 200*C for 20 minutes.
  9. Once done let it cool for a while.

Bon Appetit 😋

Homemade Cheeselings

Craving for cheese?

This easy homemade cheeselings are perfect for snacks on the go. They are light brown and crispy fried. These mouth melting cheeselings are innovative and comforting.

All it takes is 5 ingredients i.e

All purpose flour-1 cup, melted butter – 2tbsp, salt-1 /2 tsp, grated cheese – 1/2 cup and milk – 4 tsp for kneading dough


  1. In a bowl mix all the ingredients and add milk little by little to form a soft dough.
  2. Once done cover it with wet muslin cloth.
  3. Uncover it and knead a little.
  4. Take a big part from the dough and roll it very thin with rolling pin/belan.
  5. Use a pizza cutter or knife and cut it into thin stripes.Cut it horizontally
  6. Drop it into hot oil.
  7. Fry on low flame until light brown.
  8. Cheeselings are ready to be served. Best enjoyed with chai or hot chocolate.

Bon Appetit😋

Mango Fiesta with Eat Pray Love – Mango Cheese Rolls.

Mango Cheese Rolls are new addition in my dessert collection this summer and it hardly takes any ingredients and time to make it.It can be instantly made with 2 peeled mangoes ( soberly scooped out from its cover) 1/2 cup paneer,1 cup shredded cheese,1/2 cup powdered sugar and crushed pistachios. For garnishing I have used cherries.Method

  1. Take 2 ripe mangoes and peel the skin of the mangoes and cut into thin slices.
  2. In a bowl, add grated paneer,cheese,powdered sugar and cheese and mix well.
  3. Now take one slice of mango and spoon the mixture in one corner and roll the mango in cylindrical shape and seal the ends.
  4. To make it more secure, insert tooth pick.
  5. Serve chilled.

Bon Appetit😋

Chenna Payas

Chenna Payas


Full cream milk 2 litres,

Homemade paneer from full cream milk -1 litre,

Sugar -4 tablespoon,

Chopped almonds,pistas and cardamom powder,

Rose water- 1 tablespoon,


  1. Put milk on boil and let it come to a thick consistency.
  2. On another hand, take flat thali/ plate,mash homemade paneer with the help of your palm for the best results,as it will help paneer to become soft and smooth.
  3. Add sugar,almonds and cardamom powder in the milk.
  4. Make small balls of paneer and add them in milk.
  5. Let it simmer for 3 minutes.Stir it once by making sure that balls doesn’t break.
  6. Take off from the flame and garnish it with pistas. Add rose water.

Chena Payas is ready to be served.Bon Appetit😋

Potato Toffee Samosa

An Ode to Eternal Samosa….

Potato Toffee Samosa.

Preparation Time -30 minutes,Cooking Time – 10-15 minutes, Servings 3


For the dough

All purpose flour ( maida- 1 cup),

Suji- 2 tbsp,

Ajwain(carom seeds), 1 tbsp,

Oil- 2 tbsp,

Salt as per taste and

Water as required for kneading.

For filling

2 potatoes boiled and mashed,

Besan – 2 tbsp,

Suji – 1/4 cup,

Chopped onions-1/4 cup,

Green chillies -3,

Jeera – 1 tsp,

Chat masala-1 tsp,

Salt as per taste.


  1. Add maida,suji,oil and salt, mix well, it should be binded well.Knead the dough as water needed.
  2. Make a dough and rest it for half an hour by covering it with wet muslin cloth as the dough should not become dry.
  3. For filling – In a bowl add mashed potatoes,besan,suji,onion,green chillies,chat masala,jeera and salt. Mix well and keep it aside.
  4. Now take the dough and make small balls, press it with rolling pin (belan) and make three lines with knife.
  5. Take the potato filling and make oval shape.Place it in the mid of chapati and press from both ends by tightly securing the filling.Wrap it in the shape of toffee.
  6. Heat oil in a pan, deep fry potato toffee samosa until golden brown.
  7. Relish it with chutney or any dip of your choice.

Bon Appetit😋

2 minutes Homemade Badam Pista Ice cream

Made these yummylicious homemade icecream with just 4 ingredients.

Bought this ready made MTR Badam milk sachet the other day and it was lying in my refrigerator since last few days. So thought of making badam pista ice cream for this scorching summer.

It’s just 4 ingredients consisting of 350 ml milk, MTR badam milk powder, 4 tbsp sugar and few pistas as I found the quantity of badam was less, to balance the taste I added handful of pistas.


  1. Take a deep bottom vessel and boil the milk for 4-5 minutes on medium flame until it has thick consistency.
  2. Empty the sachet contents and mix well.
  3. Pour it in kulfi moulds or round silicon moulds and let it set for an hour.

Bon Appetit 😋

Pudina Lachcha Paratha/ Mint Paratha/ Mint Flatbread

Few years ago while based in Gujarat I came across pudina parathas in one of the famous Punjabi restaurant joints. Thought of making it on a relaxed Sunday.👩‍🍳

Let’s get started

Preparation time – 15 minutes, Cooking tine – 5 minutes, Servings-4,


Well soaked,washed Coarse paste of pudina -1 cup,

Wheat flour 2 cup,

Turmeric powder-1 tsp,

Red chilli powder – 1 tsp,

Coriander powder- 1 tsp,

Ajwain ( carom) seeds1/2 tsp,

Jeera (cumin) seeds -1/2 tsp,

Saunf(fennel) seeds- 1/2 tsp,

Chat masala- 1 tsp,

Garam masala- 1 tsp,

Salt as per taste,

Black pepper-1/2 tsp,

Grated ginger-1tsp,

Oil-1 tsp to be added in flour while kneading.

And water to knead.


  1. Take all ingredients and add them in flour till it binds well. Make sure it turns out to be soft dough.
  2. Make balls of medium size,roll and flatten it.
  3. Also dust it with some wheat flour and roll into thin circle of chapati, grease it with oil and sprinkle it with wheat flour as it helps to get crispy layers.
  4. Let’s start folding it by creating pleats.
  5. Then roll in shape of spiral and secure the end by pressing gently.
  6. Take the roll ball and dust with some wheat flour and start rolling into a thin circle. We will make sure that we don’t press them too much as the layers will not be seen.
  7. Heat the tawa and place the rolled out parathas and prepare parathas like normally we do.
  8. We will crush the parathas to form crispy layers.
  9. Hot paratha are ready to serve. I had them with fresh homemade butter.

Gulab Jamun ki Sabji/ Gulab Jamun Curry

Traditional Rajasthani Gulab Jamun Sabji/ Curry

Preparation time -20 minutes, Cooking time -20 minutes, Servings-3.


Homemade gulab jamuns (without sugar syrup) -12,

For gravy

1 tsp cumin seeds,

1 tap mustard seeds,

2 chopped onions cubes,

4 tomatoes chopped,

Few geen chillies,

Homemade ginger garlic paste,

1 tsp turmeric powder,

1 tsp red chilli powder,

1 tsp coriander powder,

1/2 cup curd,

Salt to taste,

Oil for making curry.


  1. Heat oil in a pan, add mustard seeds and cumin seeds,let it splutter for while\n. Once done add onions and saute till it turns golden brown. Now add ginger garlic paste and saute till its mixed up properly.
  2. Add tomatoes and let it cool till it’s softens. Now add turmeric,red chilli and coriander powder and cover it with lid until it’s entirely cooked.
  3. Once done, let it cool down completely and pour the batter in mixie jar and make it in fine paste.
  4. Now add the paste again in the same pan and add curd by mixing well. Take water in the already used jar of the paste and use that water in the gravy.Let it simmer for a while until the curry thickens.
  5. Add salt as per your taste and let it simmer for a while.
  6. Add the gulab jamun balls before serving.

Bon Appetit.😋

Instant Mirchi Chutney/ Instant Chilly Chutney with Secret Ingredient.

Made this instant chutney in morning to have with paratha.

All you need is few green chillies, few garlic pods,grated ginger,1/2 teaspoon,sarso ka tel( mustard oil),salt to taste and the secret ingredient is 1 teaspoon jeera powder(cumin powder).

Grind all them in a mixie and it’s ready to be served. It stays fresh for one week.

Best consumed with hot piping parathas, dal chawal or with eternal hot rotis.

Bon Appetit 😋