“Caramelized Cashew nuts Cookies”


Caramelized Cashew nuts cookies

Ingredients for making the Cookies

  • 1 2/3 cups all-purpose flour
  • 1/2 tsp salt
  • 2 1/2 cups roasted salted cashews
  • 2 tbsp plus 1 teaspoon canola oil
  • 1 stick (8 tbsp) unsalted butter, softened
  • 3/4 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 24 cubes soft caramel candy
  • 1/4 cup heavy cream

Method of making the Cookies

  • Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy for 2 minutes.
  • Put cashew mixture, butter, and sugar in a bowl of an electric mixer fitted with the paddle attachment mix on medium speed until fluffy, for 2 to 3 minutes. Mix in egg and vanilla essence, Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
  • Shape dough into 1 1/2-inch balls/squares; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
  • Melt caramels with cream in a small saucepan over low heat, keep stirring. Let it cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.

Please Note

For better taste you can add honey as well in the caramel mixture. enjoy !!

“Coco Banana Cake”


Coco Banana Cake

Ingredients for Banana Cake

  • 100ml Sunflower oil , plus extra to grease
  • 175g caster sugar
  • 175g self-raising flour
  • 1/2 tsp bicarbonate soda
  • 4 tbsp cocoa powder
  • 100g chocolate chips
  • 175g very ripe bananas
  • 3 medium eggs , 2 separated
  • 50ml milk

For the topping

  • 100 ml chocolate milk
  • 100ml soured cream
  • 150 gms dried banana slices, roughly chopped

Method of making

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
  2. Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 20 mins, or until a knife inserted comes out clean.
  3. Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

Please Note

On the same cake you can add more ingredients of your choice, as you covered the cake with whip cream you can decorate it with dry fruits or fresh fruits. enjoy !!

Sweet Pongal with Beet root twist


Sweet Pongal with Beet root

Ingredients for Sweet Pongal

  • ½ cup rice, soaked 15 minutes
  • ¼ cup moong dal, soaked 15 minut
  • 2¼ cup water
  • 2 tbsp Beetroot paste (Boiled, roast and make paste)

for jaggery water

  • ¾ cup jaggery, gud
  • ¼ cup water

for frying dry fruits:

  • 2 tsp ghee
  • 10 whole cashew / kaju
  • 2 tbsp raisins / kishmish
  • 1 clove / lavang

For Flavor

  • ¼ cup water, to adjust consistency
  • 2 tbsp ghee
  • ¼ tsp cardamom powder / elachi powder
  • small piece edible camphor / pacha karpooram

Method of Making

  • firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes)
  • add in 2¼ cup water and pressure cook for 4-5 whistles.
  • make sure the dal and rice is cooked completely.
  • further in a pan take ¾ cup jaggery and ¼ cup water.
  • keep stirring till the jaggery melts completely.
  • now filter the jaggery water into cooked rice-dal mixture. and add beet root paste.
  • add ¼ cup water or more adjusting consistency as required.
  • simmer for 2 minutes or till jaggery combines well with rice-dal mixture.
  • add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy.
  • now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins and 1 clove.
  • pour the fried cashews and kishmish into sweet pongal.
  • also add ¼ tsp cardamom powder and small piece edible camphor. mix well.
  • finally, sweet pongal / sakkarai pongal is ready to offer to goddess.

Please Note

Enjoy this new version of Pongal, just a innovative dish has been presented for your kind review.enjoy..!! Garnished with fresh coconut strips..

Jaggery Pongal, Sakkarai pongal, exotic sweet dish


Sakkarai/Jaggery Pongal

Ingredients for making the sweet pongal

for pressure cooking

  • ½ cup rice, soaked
  • 15 minutes
  • ¼ cup moong dal, soaked 15 minutes
  • 2¼ cup water

for jaggery water

  • ¾ cup jaggery, gud
  • ¼ cup water

for frying dry fruits:

  • 2 tsp ghee
  • 10 whole cashew / kaju
  • 2 tbsp raisins / kishmish
  • 1 clove / lavang

Actual ingredients

  • ¼ cup water, to adjust consistency
  • 2 tbsp ghee
  • ¼ tsp cardamom powder / elachi powder
  • small piece edible camphor / pacha karpooram

Method of making the sweet Pongal

  • firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes)
  • add in 2¼ cup water and pressure cook for 4-5 whistles.
  • make sure the dal and rice is cooked completely.
  • further in a pan take ¾ cup jaggery and ¼ cup water.
  • keep stirring till the jaggery melts completely.
  • now filter the jaggery water into cooked rice-dal mixture.
  • add ¼ cup water or more adjusting consistency as required.
  • simmer for 2 minutes or till jaggery combines well with rice-dal mixture.
  • add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy.
  • now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins and 1 clove.
  • pour the fried cashews and kishmish into sweet pongal.
  • also add ¼ tsp cardamom powder and small piece edible camphor. mix well.
  • finally, sweet pongal / sakkarai pongal is ready to offer to goddess.

Please Note

This is the parsad after pooja offer to Luxmi devi as she is the goddess of wealth, and in our tradition first offering of the food is for god only.

Spinach/ Palak Pongal, its come up very well


Spinach Pongal

Ingredients for making the Palak Pongal

  • 3/4 cup – raw rice
  • 1/4 cup – moong dal
  • 1 cup – spinach
  • 3.75 cups – water
  • 1/2 tsp – cooking oil
  • 2 pinches – turmeric powder
  • 1/2 tsp – salt
  • For the seasoning:
  • 1 tbsp – ghee
  • 2 tsp -jeera
  • 1 sprig – curry leaves
  • 1 – green chilli, slit lengthwise
  • 1/2-inch piece – ginger, finely chopped
  • 1 tsp – peppercorns
  • 2 tsp – cashew nut, splits
  • 2 pinches – hing ( asafoetida ), optional

Making of Spinach/Palak Pongal

  • Wash, clean and chop the spinach into fine pieces.
  • Wash and clean the dal and rice. Do not soak rice and dal in water.
  • Mix the rice, moong dal, chopped spinach, turmeric powder, oil and salt together and cook in a pressure cooker.
  • After the 3rd whistle, reduce the heat from high to low and cook again for 5 minutes.
  • Let the cooker cool.
  • The rice, spinach and dal mixture will be thick and there won’t be any trace of water.
  • For the seasoning:
  • In a pan, heat ghee, Add cumin seeds and saute for a few seconds.
  • Add slit green chillies, chopped ginger, curry leaves, peppercorns, split cashew nuts and hing to it.
  • Fry on low heat for 5 – 8 minutes or till the cashew nut turns golden in color.
  • Pour this seasoning over the pongal and mix it well.
  • Serve hot with sambar, vada and filter coffee.

Please Note

Mind blowing nutritious dish which will love by every one, served hot with sambar & chutney

Fusion Pongal By Chef Avtar Singh Rana


pongal with innovated twist

Ingredients of Fusion Pongal

  • 1 Cup Rice
  • 1/2 Cup Yellow moong dal
  • 1 tsp Black pepper
  • 1 Green chilli
  • 1 Ginger
  • 2tsp Beet root paste
  • 1 tsp Cumin seeds
  • 4 Cup Curry leaves water
  • To taste Cashew nuts
  • 200 Gram Ghee
  • To taste Salt

Making of the Pongal

  • Pour 100 gm ghee in a pressure cooker. Add rice and moong dal.
  • Fry for 2-3 minutes.
  • Add water and salt.
  • Pressure cook it until 3 whistles.
  • Add the remaining ghee, cashew nuts, black pepper, cumin seeds, green chilli, curry leaves and ginger in a pan.
  • Fry for 1 minute and pour the tadka over the dish.
  • Serve hot with chutney and sambar.
List of the Pongal Preparations

Please Note

Its same preparation as per the earliest recipe, ven Pongal, in this recipe the real twist is the beet paste which give totally new look to this divine food of lord Krishna.

Delicacy during the Traditional day of Pongal, Ven Pongal with moong dal,”Moong Dal Pongal”


This traditional South Indian breakfast is simply amazing! It’s light, delicious and goes beautifully with both sambhar and chutney.

Ingredients of Ven Pongal

  • 1 Cup Rice
  • 1/2 Cup Yellow moong dal
  • 1 tsp Black pepper
  • 1 Green chilli
  • 1 Ginger
  • 1 tsp Cumin seeds
  • 4 Cup Curry leaves water
  • To taste Cashew nuts
  • 200 Gram Ghee
  • Salt to taste

How to Make Ven Pongal

  • Pour 100 gm ghee in a pressure cooker. Add rice and moong dal.
  • Fry for 2-3 minutes.
  • Add water and salt.
  • Pressure cook it until 3 whistles.
  • Add the remaining ghee, cashew nuts, black pepper, cumin seeds, green chilli, curry leaves and ginger in a pan.
  • Fry for 1 minute and pour the tadka over the dish.
  • Serve hot with chutney and sambar.

Please Note

A traditional delicacy made of Rice, Yellow moong dal, Black pepper, Green chilli, ginger Cumin seeds, Curry leaves water, Cashew nuts, Ghee, salt to taste.

Ras Malai, Traditional Indian Dessert


Ras Malai

Ingredients for making the Ras Malai

for chenna / paneer

  • 1 litre milk, full cream cows milk
  • 2 tbsp lemon juice
  • 1 cup water

for sugar syrup:

  • 1½ cup sugar
  • 8 cups water

for Making of Rabdi

  • 1 litre milk, full cream cows / buffalo milk
  • ¼ cup sugar½ tsp cardamom powder
  • 2 tbsp saffron milk
  • 7 pistachios, chopped
  • 5 almonds, chopped
  • 10 cashews, chopped

Method to be followed

Making of Chenna / paneer

  • firstly, boil milk.
  • additionally, add lemon juice and stir till milk curdles completely.
  • drain the curdled milk and squeeze off excess water.
  • after 30 minutes, start to knead the paneer for 10 minutes.
  • furthermore, make small balls and flatten. keep aside.

Making of sugar syrup

  • firstly, take sugar and water.
  • boil the syrup for 10 minutes.
  • after that, drop the prepared paneer balls.
  • cover and boil for 15 minutes.
  • furthermore, squeeze of sugar syrup.

Making of Rabdi

  • firstly, heat milk and get to a boil.
  • once a layer of cream is formed over the milk, stick it to sides of vessel.
  • repeat the process for at least 5 times or till milk reduces to one-third.
  • further, add sugar, cardamom powder and saffron milk.
  • give a good mix and get to boil.
  • also scrape off the collected cream from sides. and give a good stir.
  • further, refrigerate for 2-3 hours.

Ras malai

  • firstly, pour the chilled rabdi, over the squeezed paneer/Chenna balls.
  • finally garnish with few chopped nuts and allow to absorb for 2 hours.

Please Note

Served chilled with chopped dry fruits of your choice along with rabdi, its heavenly taste will definitely win the hearts of your loved one.

Caramel Rolls


Caramel Rolls

Ingredients for making the Caramel Rolls

  • Dough:
  • 3/4 cup water
  • 2 tbsp butter
  • 2 cups white bread flour
  • 2 tbsp white sugar
  • 1 1/2 tbsp nonfat dry milk powder
  • 1 tbsp fast-rising dry yeast
  • 1/2 tbsp salt
  • for Sauce
  • 1/2 cup brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup butter
  • 1/4 cup chopped pecans (optional)
  • for Filling
  • 1/4 cup butter, softened
  • 1/2 tsp ground cinnamon
  • Add all ingredients as listed above

Ingredients for making the cinnamon rolls

  1. Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
  2. Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
  3. Turn dough out onto a floured surface, punch it down, and roll into an 8×12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.

Please Note

This is a extraordinary classic morning bakery which can be a best source during hi-tea as well, enjoy along with tea or coffee.

Chef Special Cinnamon Roll


Cinnamon Roll

Ingredients for cinnamon roll

  • 2 cups (345g) refined flour
  • 1/4 cup (50g) granulated sugar
  • 1 tsp salt
  • 1/4 tsp instant yeast (1 packet)
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) water
  • 3 Tbsp unsalted Butter
  • 1 large egg

for filling

  • 3 Tbsp (45g) unsalted butter
  • 1 Tbsp ground butter
  • 1/4 cup granulated sugar

Icing to decorate the cinnamon roll

  • 1 cup (120g) confectioners sugar
  • 1/2 teaspoon pure vanilla extract
  • 2–3 Tablespoons (30-45ml) strong coffee or milk

Method of making the Cinnamon Roll

Making of the dough

Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.

On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes.

Fill the rolls

After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.

Rise: Loosely cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!

Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.

Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.

Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

Please Note

  1. This dough can be made a night before through
  2. Cover with plastic wrap and let rest in the refrigerator for overnight. 
  3. The next morning, remove from the refrigerator and allow to rise at room temperature for about 1 hour.