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Rabri is an popular East Indian dessert. Motichur Rabri is a modern touch to this traditional recipe. And believe me, it tastes awesome.

Make it on any occasion, and it wont disappoint you and your family, guests. Easy to make, less time consuming motichur rabri fusion.

Lets learn the step for this wonderful recipe.



Cooking Time : 1 hours
Servings : 4 - 5

Ingredients :

  • 1 ltr full fat milk
  • 5 - 6 motichur laddu
  • a pinch of saffron
  • 1/2 tsp cardamom powder
  • 1 tsp sugar, adjust as per taste
  • Dry fruits, chopped
  • Whipped cream, optional
Recipe :
  1. Bring milk to boil in a non-stick pan. 
  2. Once the milk starts boiling, reduce the flame and stir continuously to avoid burning.
  3. Add sugar and cardamom powder. 
  4. Let the milk boil for 40-45 minutes until thick with desired consistency. Stir in between.
  5. Once rabri is ready, turn off the flame. Let it cool completely.
  6. If you wish, add a little of whipped cream to this rabri. The taste go yummy. This will be an optional step.
  7. Mix and refrigerate the rabri for 4 - 5 hours.
  8. Take a bowl and break the laddus delicately. Don't smash completely.
  9. Now take serving glasses, put motichur ladus at the bottom.
  10. Now pour chilled rabri over laddus.
  11. You can do this once or you can put 2 layer of ladus with 2 layers of rabri. 
  12. At last, garnish the upper lever of rabri with chopped dry fruits and saffron strands.
  13. Serve immediately.
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Guava Lemonade is easy to make summer recipe. Loaded with Vitamin C, Guava, helps regulates blood pressure.

Less than 10 minutes and delicious, soothing Guava Lemonade is ready to serve.

Imagine a glass of chilled and refreshing Guava Lemonade during heat. Isn't it tempting?

Lets try this super easy recipe.
Credit - Mrunalini Patil, Pune

Time : 10 Minutes
Servings : 2

Ingredients :

  • 2 - 3 tsp Pink guava crush
  • 1 tsp lemon juice
  • A pinch lemon rind or zest
  • 1 - 2 pinch red chili powder
  • Salt as per taste 
  • 1 tsp finely chopped mint leave
  • Lemon ring for garnish
  • Ice cold water
  • Cocktail glass for serving 
Recipe : 
  1. Combine all the above ingredients except ice cold water, lemon ring and mint leaves.
  2. Stir well.
  3. Now slowly add ice cold water stirring continuously.
  4. Take a cocktail serving glass, pour the Guava Lemonade.
  5. Garnish with mint leaves and lemon ring.
  6. Tasty, soothing Guava Lemonade is ready to serve.

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Simple and easy to make oreo pancake recipe. Delicious and mouthwatering.

Ingredients :
Pancake :
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup cocoa powder
  • 4 tsp granulated sugar
  • 1 1/3 cup whole milk
  • 1 egg
  • 2 tsp melted butter
  • 7 oreos cookies, chopped
Oreo Cream :
  • 2 cup heavy cream
  • 1/4 cup granulated sugar
  • 2 oreos, chopped
  • chocolare syrup
Recipe :
  1. Add all the dry ingredients flour, baking soda, baking powder, salt, cocoa powder and sugar in a bowl. Mix well.
  2. In another bowl, add egg, milk and butter. Mix well until all ingredients comes together.
  3. Now add crushed oreos and stir again.
  4. Pour the dry mixture in the above egg mixture and whisk together.
  5. Keep the batter aside for 30 minutes to become thick.
  6. Heat a pan on a medium heat. Pour 1/4 cup of batter on the pan in circular pattern.
  7. Cook the pancake till bubbles form and the bottom is brown. Flip the cake and cook from another side.
  8. Repeat the same with the remaining batter.
  9. Now add heavy cream to mixer and mix on high speed. Once cream gets thick, add sugar and mix again.
  10. Remove the bowl from mixer and add crushed oreos. Stir well.
  11. Spread oreo cream between the pancakes and on top.
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A popular Rajasthani dish. You could give it a try on this Holi. A slight addition to our traditional gujiya recipe.

 Cooking Time : 40 - 50 minutes

Ingredients : 
  • 1 cup maida
  • water
  • 3 tsp ghee
  • salt to taste
Filling : 
  • 2 cup khoya (mava)
  • 1 1/2 cup powdered sugar
  • cardamom powder
  • 1/2 cup chocolate chips/drinking chocolate
  • 1/2 cup dry fruits
  • Oil for frying
Recipe :
  1.  Sift flour and add ghee and salt to it. Mix well and knead it using water. Cover it with a damp cloth and keep aside for 30 minutes.
  2. Heat a pan and roast mava till it turns pink. Add powdered sugar and cardamom powder and continue to cook. 
  3. Remove the mixture from gas and let it cool.
  4. Now add chocolate chips and mix well. This is your stuffing. 
  5. Now divide the dough into small balls.
  6. Take one ball and roll out into flat circle, like chapati.
  7. Place the stuffing at the centre and apply some water at the edges.
  8. Fold the circle into half and seal the gujiya by pressing the edges firmly.
  9. Fill and seal all the gujiyas the same way. Keep them covered under a damp cloth.
  10. Heat oil in a pan and deep fry gujiyas till golden brown.
  11. Remove them on a kitchen tissue.
  12. Place them in a plate and garnish with chocolate syrup and dry fruits.
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Learn how to make mapluas with a topping of creamy rabri. Speical recipe for this holi. Special Holi sweet dish.

Cooking Time : 60 minutes
Servings : 4 - 5


Ingredients :
For malpua batter :
  • 1 cup All purpose flour (maida)
  • 3 tsp mawa (khoya) or milk powder
  • 1/2 tsp cardamom powder
  • 2 cup milk
  • a pinch of salt
  • 1 tsp fennel seeds (saunf), crushed
  • 1/2 cup ghee (for frying), you can also use oil
For sugar syrup :
  • 1/2 cup sugar
  • 1/4 cup water
For  Rabri :
  • 5 cup milk
  • sugar as required
  • 1/2 tsp cardamom powder
  • saffron strands
  • 1 tsp rose water
  • almonds blached, sliced
  • Pistachios blached, sliced
Recipe : 
Malpua batter :
1. Mix all purpose flour, milk powder or khoya, fennel seeds, cardamom powder in a large bowl. Mix well.
2. Add milk and mix well. Stir to a thick flowing batter without lumps.
3. Keep the batter aside for 30 minutes.
Sugar Syrup :
4. Add sugar and water in a vessel and heat on a low flame. Allow sugar to melt.
5. Remember, you will need 1 string consistency in this sugar syrup aside.
6. Add cardamom powder and Keep it aside.
Malpua :
7. Heat ghee in a pan.Take 2 tsp batter and pour it on the hot ghee. Do not spread the batter. It will spread on its own.
8. Do not touch the pancake till it changes the colour of edges golden brown. Cook on medium heat till the it become golden brown. Flip the malpuas couple of times.
9. Drain them on a tissue paper.
10. Immediately place them in the sugar syrup. Let it sit there for half a minute.
11. Remove them and place in a serving plate. Prepare rest of the malpuas and coat them with sugar syrup.
Rabri :
12. Take a thick bottomed pan and add 5 cups of milk and bring it to boil.
13. Lower the flame and continue to simmer the milk. Stir in between.
14.Keep removing the malai which forms on the top of the milk.
15. Remove the pan from the gas when the milk has reduced and become thickened.
16. Add sugar and stir till sugar dissolves.
17. Add crushed saffron and rose water (optional).
18. Add dry fruits.
19. Remove the rabri in a bowl and serve it with malpuas. 
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Cooking Time : 45 minutes
Servings : 4 - 5


Ingredients :
  • 1 kg chicken, 
  • 2 bunches palak
  • 2 onion, medium, finely chopped
  • 2 tomato medium, finely chopped
  • 2 green chillies, chopped
  • 5 green cardamoms
  • 8 garlic cloves, finely chopped
  • 1 tsp ginger, finely chopped
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 3/4 tsp red chilli powder
  • 1 tsp pepper powder
  • 1 tsp garam masala powder
  • 2 bay leaves
  • 1/4 tsp turmeric powder
  • 4 - 5 tsp yogurt
  • 1/4 cup oil
  • Salt, to taste
Recipe :
  1. Wash palak (Spinach) clean and chop it. Cut chicken into 10 - 12 pieces.
  2. Steam palak and make a smooth paste of it.
  3. Heat a thick bottom pan and add oil to it. Add bay leaves, cloves, cardamoms and fry for a minute.
  4. Now add chopped onions, tomatoes, ginger and garlic and fry till onion turns brown.
  5. Now add chicken pieces, red chilli powder, garam masala powder, pepper powder, turmeric powder, coriander powder and salt. Fry well.
  6. Add yogurt to the mixture and saute for 2 - 3 minutes or chicken turns light brown.
  7. Now add steamed palak paste and cook well by covering with a lid. 
  8. Cook till the gravy is thick and chicken is tender.
  9. Serve hot with roti or rice.
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Cooking Time : 45 - 50 minutes
Servings : 4 - 5
Ingredients :

  • 250gm Rawas fish fillets
  • 2 boiled potatoes (big)
  • 1/2 cup bread crumbs
  • 1 tsp ginger-garlic and chilly paste
  • 1 tsp coriander leaves, finely chopped
  • 1 egg, beaten
  • Salt to  taste
  • Oil for frying
Recipe :
  1. In a pan, steam the fish fillets and let it cook nicely. 
  2. Once cooked, remove the fish from water and debone them. Shred it into small pieces.
  3. Peel and mash the potatoes.
  4. In a bowl, mix mashed potatoes, shredded fish, ginger-garlic-chilly paste, salt, 1 tsp bread crumbs and coriander leaves. Mix well. 
  5. Take some mixture out of it and make cutlets of your desired shape. 
  6. Dip the cutlets in the beaten egg and then coat them in bread crumbs. 
  7. Heat oil in a pan and shallow fry the cutlets till golden brown.
  8. Serve hot with ketchup.

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Cooking Time : 1 hour
Servings : 3 - 4



 Ingredients :
8 large chicken legs pieces

Marination :
  • 3 tsp ginger-garlic paste
  • 2 tsp chaat masala
  • 1 tsp oil
  • 3 tsp curd
  • lemon juice of 1/2 lemon
  • 4 tsp red chilli paste
  • 3/4 tsp turmeric powder
  • 1 1/2 tsp red food colour
  • 2 sticks cinnamon
  • 5 green cardamom
  • 3 brown cardamom
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 3 cloves
  • 1 bay leaf
Recipe :
  1. Clean the chicken pieces and cut 2 or 3 long slits on each piece. 
  2. In a bowl, mix lemon juice, curd, oil, ginger-garlic paste, red chilli paste,chaat masala, salt, red food color and tandoori masala. Mix it well.
  3. Apply the masala all over the chicken making it sure to fill each slit. 
  4. Keep it aside for 30 minutes.
  5. Preheat the oven to 250 degree C. Cook the chicken for 20-30 minutes till the chicken is tender.
  6. Serve hot with lemon slices and onion slices.
How to make Tandoori Masala?
  1. Heat a pan and dry roast cinnamon,cardamom, coriander seeds, cumin seeds, cloves and bay leaf and turmeric powder.
  2. Grind the dry roasted spices to a fine powder.
  3. Tandoori masala is ready.
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Baked potato loaded with chilli and cheese mixture. Spicy recipe for new year.

Cooking Time : 1 hour
Servings : 4 - 5

Ingredients :
  • 4 medium sized potatoes, peeled
  • 1 tsp green chillies, chopped
  • 1 cup processed cheese, grated
  • 3 Spring Onion, chopped
  • 2 cup milk
  • 5-6 garlic cloves, minced
  • 1/2 cup kidney beans, drained and rinsed
  • 1/2 cup tomatoes, diced
  • salt, to taste
Recipe :
  1. Preheat oven to 180 degree C. In a bowl, put spring onion greens and bulbs, green chillies, cheese together, kidney beans and tomatoes and mix well. Put garlic cloves and mix well.
  2. Cut potatoes in thick slices and put some of them in a single layer in a baking dish. 
  3. Spread some chilli-cheese mixture on top and put another layer of potato slices. 
  4. Pour 1 cup of milk. And sprinkle salt and pepper powder on top. 
  5. Repeat the process with chilli-cheese mixture and potato slices. 
  6. Pouring the remaining 1 cup milk on top.
  7. Place the baking dish in the preheated oven and bake for 10 - 12 minutes. 
  8. Put the temperature down to 170 degree C and bake for 40 minutes. 
  9. Serve hot. 
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Refreshing cold coffee recipe

Ingredients :
  • 4 tsp coffee powder
  • 4 tsp sugar
  • 3 cup milk
  • 5 tsp hot water
  • ice cubes
  • Ice cream scoops (any flavour of your choice)
  • Chocolate syrup

Recipe :
  1. Mix coffee powder,sugar and  with hot water. Boil for 2 - 3 minutes.
  2. Let it cool down. 
  3. In a mixer, add 2 tsp of this coffee mixture, milk and ice cubes. Blend until creamy.
  4. Take a glass, drizzle with chocolate syrup. Pour the cold coffee in the glass with a scoop of ice of your choice on the top. 
  5. Serve cold.
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Author

I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.