Kashmiri Rogan Josh

dapoxetine canada So one often meets a Rogan Josh on the menu in a restaurant serving Indian cuisine but rarely do you run into an authentic preparation of the same. The recipe I’m sharing with you is a traditional one picked up from Kashmiri friends. Though each family always has their little secrets to their recipes, this has now become our go to.

https://brandslut.net/34128-neurobion-forte-price.html This recipe roughly serves four people

http://karidonroundy.com/15364-differin-gel-price.html Ingredients
1 KG Mutton cut into pieces at least 1.5 inches in size
1/2 Cup Curd Whipped
Mustard Oil (you can use ghee as well)
Asafoetida (hing) 1/2 Teaspoon
Whole Masala (Red Chillies, Cardamom, Cinnamon, Star Anise, Cloves)
Fennel Powder 3/4 Teaspoon,
Dry Ginger Powder 3/4 Teaspoon,
Kashmiri Red Chilli Powder 1.5 Teaspoon
Salt as per taste

http://kingpelican.com/86876-duralast-battery-price.html Heat the oil in cooker
Add Asafoetida till it becomes light yellow
Add the whole Masalas and stir till fragrant
Add the mutton and let the oil coat it properly
Stir till water released from mutton dries up and the mutton is roasted.
Add the whipped curd and stir for about 10 mins
Add salt, Red chilli powder, saunf powder and dry ginger powder… and mix in properly
If it is too dry you can add a little water and amalgamate it into the curd and spices.
Once mixed properly, add another 1.5 cups of water and cook in a Pressure cooker on high-medium for about 5-6 Whistles

buy priligy priligy uk Best eaten with fragrant basmati rice.


Blueberry Cheesecake

My go to recipe for a yummy cheesecake! You can switch the blueberries for other berries or fruit. Use Sugarfree sugar substitute instead of sugar. Do your own thing!

I prefer using a food processor as everything is so much neater  you can do the same or beat it in bowls.

The video recipe is below too! Enjoy!!


1/2 packet digestive biscuits
2 tablespoons butter, melted
2 tablespoon sugar
240gm cream cheese, softened
1 cup castor sugar
3 eggs
250 ml fresh cream
1 teaspoon vanilla extract
Juice and grated rind of 1 lemon
1 cup blueberries



Blend the digestive biscuits in a food processor till fine. Add melted butter and sugar and blend till mixed. Press into bottom and up sides of a 8 inch cheesecake pan (free bottom). Bake at 175*C for 5 minutes. Remove and let cool.
Blend softened cream cheese and add 1 cup sugar. Add eggs, one at a time and blend.
Add fresh cream, vanilla and lemon rind and juice. Blend on low. Gently stir in blueberries. Pour mixture into cooled crust.
Bake at 160*C for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
Refrigerate for at least 6 hours before cutting.
Note: Refrigeration time is not included.
READY IN 1 hr 15 mins
YIELDS 1 pie

Coconut Pannacotta with watermelon carpaccio

it’s summer and we all crave refreshing desserts. Here is a cool super easy dessert. For you to try. Do share your attempt with me.


* 1 envelope unflavored gelatin (about 1 tablespoon)
* 2 tablespoons cold water
* 1cup heavy cream
* 1cup coconut cream
* 1 cup half and half
* 1/3 cup sugar
* 1/2 teaspoons vanilla extract
* 1 teaspoon coconut flavour
* Watermelon, thinly sliced (paper thin) 1cup. Keep chilled.
* Dessicated coconut



* In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
* In a large saucepan bring cream, coconut cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture coconut flavour and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
* Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
* Top with thinly sliced watermelon lightly dipped in desiccated coconut and serve.

Doing food right: The Mamagoto way

I had the opportunity of eating at the Mamagoto outlet at the DLF Mall of India in Noida recently, and must say I was thoroughly pleased with my visit. I’m one who doesn’t really play favorites but Mamagoto has always been my go to place for eclectic fresh modern oriental cuisine.

I was pleasantly surprised by the new additions on their menu in all courses. the highlight of course was the wonderful staff and their perfect service.

Since we were all flexible eaters we let the floor manager surprise us with the menu choices. Unfortunately we didn’t eventually try out too many of the shell fish dishes as one of us was allergic.

I would rave about a singular dish but the entire experience was wonderful. The coolers left nothing to desire, the starters were tasty and flavorsome, the dim-sums perfect! The highlight was the Smoky BBQ Pork Belly Bowl. Each piece of meat perfectly cooked. The seasoning and flavors all in place.

I guess one can’t but have a great time when presented with a perfect combination of ambiance, food and service.





I’m sharing with you all my famous one cup eggless brownies recipe.
super easy and very yum.

All you need is a measure, a cup a bowl etc what ever suits you.
cocoa powder or cooking chocolate
water/ milk (this makes it richer)
a tiny bit of salt
walnuts/ other nuts / chocolate chunks etc (optional)

All you need to do is mix equal quantities( whatever measure you have chosen) of the flour, sugar, cocoa powder, oil, milk/ water, a tiny bit of salt together till you get a smooth shiny mixture. Work in some air. Mix in the nuts.

(If you are using cooking chocolate melt the desired quantity in cream, cut the oil quantity and sugar as per taste)

grease a flat tray or pan or dish that is microwave proof. Pour in the mixture. cook in the microwave on high for 3 minutes rest half a minute and another 3 minutes. should be done. If not run for another 2. And voila!! done!!
Cut and serve as desired with ice cream or fudge.
enjoy!!000 00

Oatmeal happiness

I love cookies any time of the year but winters excite me a little more in this department. Here is an easy recipe of crunchy oatmeal cookies. Enjoy!


1. Instant oats 1 cup

2. Flour 1 cup

3. Butter or ghee 1/2 cup

4. sugar white/ brown (as per choice) 3/4 cup

5. chopped nuts (optional)

6. raisins (optional)

7. Chocolate chips (optional)

8. mixed spice powder ( a pinch each of cinnamon, ginger, pepper, nutmeg powder)

9. zest of  lime and orange (about a spoon full or so in all)

10. a pinch or two of salt (if using salted butter, no need for this)

11. water as per need.

12. LOVE!!!

Preheat the oven to 180°C and grease and line two cookie trays.


1. In a pan dry roast the instant oats till the smell all toasty. ( you can use a spoon of oil or butter for this)

2. In a big mixing bowl, rub the ghee/ butter into the flour till it looks like bread crumbs.

3. Add the oats and other dry ingredients to the bowl and mix together well with LOVE!

4.The mixture should be able to hold together on its own when pressed together.

5. Now add water little by little enough to just hold the dough together. if you break away a bit it should break easily.

6. What ever you do don’t knead the dough. we need the cookies to turn out crunchy so we mustn’t release the gluten.

7. roll the dough into a long cylinder about 7 cms in diameter and cut into equal discs about a centimeter thick. shape into cookies by flattening between the palms and set on the tray distributing equally. the cookies shouldn’t be too thin as they will not be very crunchy. its okay if they are uneven that adds to the look.

8. Bake for about 18- 20 mins but do keep checking then as ovens vary. you should have an even colour and don’t brown them too much the nuts/ raisins/ chocolate chips will burn.

9. Remove from the oven and cool on a grill.

10. Enjoy the happiness


The basic recipe allows to add and experiment as you please. I’ve shared with you a wintery spicy mix of things. You can change it as it suits you.

Have fun baking and do share the pictures! cookie

My Little Joy

I am not one to brag about anything in life. But yes my cooking skills, that is something I shall never ever be modest about. I started cooking as a child. Yes, a child (as early as 5 :D). I thank mostly my family for always being by my side. My poor sister who was always the guinea pig for my pieces of art (rather not). She always finished whatever I served up. All she ever had to say was next time try harder it will be perfect. My Mom, Masi and Nani who taught me to cook with my heart. All the great aunties around the world, be it the mothers of my dear friends or just people I knew from the neighborhood. Each one of them have added to me in ways they won’t even ever realize. The awesome encouragement on each one of my cooks or bakes. I cook with love and people eat with excitement. That is a feeling I can’t really put into words.

I now welcome you into this world of mine. I am not here to teach or correct. Only here to share. I have never had any formal training in culinary arts and have so far never let anyone down. All I know is I cook, and then I feed, wholeheartedly. Unfortunately I can’t personally cook for everyone out there, but yes if given the chance I’d love to do that as well. Till then feed your eyes and share with me, my little joy.food