Friday, August 7, 2015



1.Sweetened condensed milk 1 can(4 Oz)

2.Evaporated milk 1 can (4 Oz)

3.Full cream milk 4oz

4.Eggs large 4

5.Vanilla essence 1Tspn

6.Sugar 3/4th cup


In this recipe the full cream milk,evaporated milk and sweeetened condensed milk must be in equal proportion i.e., 4 Oz.

First beat the eggs with a hand blender on medium speed for 2-3 minutes.

Add the sweetened condensed milk,evaporated milk,full cream milk,vanilla essence and about 1/4th cup of sugar.

Using a hand blender beat this mixture for about 2 minutes,till everything gets mixed.Set this aside.

Taking a thick bottomed vessel add about a half cup of sugar and caramalise it.

To caramalise the sugar put the vessel with sugar directly on fire,do not add any water to the sugar.

Keep stirring the sugar,the sugar starts melting,now keep stirring it till the sugar turns to a nice light brown caramel color,dont make the color too dark.

Be very careful when caramelizing the sugar as the temperature of the sugar is very high.

Now transfer this caramel to a pyrex bowl or any oven proof bowl,and spread the caramel with the help of a spoon.

Now transfer the liquid to the same bowl.

Preheat the oven for 10min at 180 degrees

Now shift this bowl into another same shaped larger bowl (for water bath)

Carefully place both the bowls inside the oven .

Fill the larger empty bowl with boiling water upto half.

Seal the bowl with an aluminium foil and bake it at 180 degrees till the pudding gets set.
it may take around 45 mins,it depends from oven to oven.

Now let the pudding settle down at room temperature,later refrigerate and leave it over night to set.

For dishing out,run a knife around the corners of the bowl,and flip the bowl in the dish you want to serve.

Sunday, January 25, 2015



1.Chana dal(Bengal gram dal) 1 and half cups
(boil to tender but don't make it mushy)
2.Red chilli powder 2Tspns
3.Turmeric powder 1/2 Tspn
4.Yogurt 400grms
5.Green chillies 10
6.Garam masala powder 1Tspn
7.Onions 4 medium sized(keep half for dum)
8.Whole garam masala{shazeera(black cumin) 1tspn,cardamom 3,cloves 2,cinnamon 1"stick}
9.Ginger garlic paste 2 tspns
10.Oil (3/4cup)
11.Coriander leaves handful
12.Mint leaves little less than the coriander leaves
13. Salt to taste

1.Basmati rice 5 cups (soak for 30min before boiling)
2.Shazeera 1tspn
3.Cloves 4
4.Cardamom 5
5.Cinnamon 2 one inch sticks
6.Bay leaves 2
7.Salt to taste

For Dum:
Brown onions
lemon juice of 1 lemon
few coriander and mint leaves
few strands of saffron in luke warm milk
1/4 cup of oil

Step 1 Aqni
(use the ingredients listed for aqni)

1.Heat oil in a vessel(3/4th cup).
2.Now add the whole garam masalas,then the sliced onions.
3.Fry till the onions turn golden brown in color(remove half the onions and keep aside)
4.Add in the ginger garlic paste,fry to brown in color.
5.Add the boiled chana dal,then add in salt,red chilli powder,turmeric powder,garam masala powder and
green chilles.
6.Also add the yoghurt,coriander and mint leaves,cook for 2-3 mins.Then keep it aside.

Step 2:
(boil the rice)
1.Take a large vessel,boil lots of water along with the whole garam masalas listed in the ingredients for
the rice.
2.Add the salt too.
3.Add the soaked rice and cook till the rice is 3/4th done.
4.Strain the rice and keep aside.

Step 3:
(Final step-dum)
1.Use the same vessel that you used to boil the rice.
2.Add a very thin layer of rice at the bottom(Around 1/2 cup of cooked rice)
3.Now add the Step 1 aqni.
4.Add half of the cooked rice as your next layer.
5.Add the remaining brown onions,coriander and mint leaves,lemon juice as your next layer.
6.Add the remaining rice.
7.Add saffron plus milk.
8.Finally add oil passing through the corners the vessel,to form a circle.
9. Now Seal the vessel airtight and cook on low fire for 20 mins.
10.Serve hot with tomato chutney or mirchion ka salan.

Thursday, November 6, 2014

Tandoori Raan


1.Lamb leg medium sized(make deep cuts)

2.Red chilli powder 1Tspn

3.Turmeric powder 1/2Tspn

4.Ginger-Garlic paste 2Tbspsn

5.Tandoori masala powder(I used Everest Tandoori masala)

6.Orange red food colour


8.Salt to taste


Few coriander leaves,sliced onion,lemon.


1.Marinate mutton with red chilli powder,turmeric powder,salt,ginger garlic paste for an hour.

2.Now condense the mutton in a cooker or a large vessel to almost tender,also dry out all the water.

3.Apply tandoori masala along with some food colour to the condensed meat.

4.Heat a little oil enough to shallow fry the lamb.

5.Shallow fry on both sides.(don't make it too crispy)and keep aside.

6.Preheat the oven at 180 degrees.

7.Transfer the lamb to a oven proof dish and also add the oil the was left after shallow frying.

8.Grill on both sides until well done.

9.Garnish the lamb and serve.

Friday, January 31, 2014

Cauliflower manchurian aka Gobi manchurian

Cooking time :20minutes

1.Cauliflower medium sized(cut into small florets)
2.Black pepper powder 1tspn
3.Orange red color (a pinch)
4.Corn flour 3tbspns
5.Flour (maida) 6tbspns
6.Ginger (cut very finely) 1tspn
7.Garlic(cut very finely) 1tspn
8.Onions medium sized(chopped) 2
9.Green chillies (chopped) 3
10.Ajinomoto a pinch(optional)
11.Soya sauce 1tspn
12.Tomato sauce 3tspns
13.Coriander leaves(chopped) 1 bunch
14.Salt to taste
15.Oil for deep frying



1.Cut the cauliflower into small florets and wash using a pinch of turmeric powder.
2.Now leave the florets in hot water  for 10minutes.
3.Drain the water and keep the florets aside for a while.


1.Make a batter by mixing corn flour,flour,black pepper powder,orange red colour and some salt.
2.This batter should be medium thick in consistency.
3.Heat oil in  a pan ,now dip florets one by one in the batter and deep fry them in oil.
4.After deep frying them keep them aside.

Step 3

1.Take a wide pan,pour around 2tbspns of oil and heat it a bit.
2.Add the chopped ginger and garlic pieces and saute for a minute.
3.Add in the chopped onions and green chillies,then fry till they turn pinkish in colour.
4.Simmer the gas flame then add in ajinomoto,soya sauce and tomato sauce.
5.Now,mix in the fried florets and saute for a minute.
6.Lastly add coriander leaves and serve hot.

Saturday, November 23, 2013

Kulfi a frozen dairy dessert

This recipe of mine has been loved by all in my family.It is so special to us that irrespective of any season my freezer has a batch of them readily available,and i bet you that you will crave for another one while still eating the its a must try recipe and will revive your childhood memories...

Recipe adapted from Sanjeev kapoors advt of rainbow milk

Makes 11 kulfis
Preparation time 5 minutes
Freezer time 24hrs

  1. Sweetened condensed milk 1 can (395gm)
  2. Evaporated milk 1 can(170 gm)( i use rainbow original)
  3. Cardamom flavored evaporated milk 1 can(170gm)(i use rainbow cardamom)
  4. Bread 2 slices(corners removed)
  5. Almonds handful
  6. Pistachios 2tbspns
  • Blend all the ingredients to smooth in a blender.
  • Pour this mixture into kulfi moulds or matkas.
  • Freezer for 24hrs.
  • Served chilled.
If you dont have cardomom flavored milk, just add in 1/2 tspn of cardamom powder to evaporated milk and beat with rest of the ingredients. 

I have recieved a very good response for the recipe guessing contest and i would like to thank each and every one for their active participation.The first lucky ones to win the dining vouchers are
1.Fatema dalal
3.Maria Sia

Congratulations to all the winners,I will mail you all the dining vouchers...

Wednesday, November 20, 2013

Types of biryanis you can just eat

What is a delectable mix of spices and rice, and can be made with chicken, mutton, egg, fish or even vegetables? This is just one single dish, yet it is equivalent to an entire, fulfilling, several-course meal in itself. Believed to have originated in the kitchens of the Muslim Mughal Maharajas, this item is literally fit for a king! No points for guessing; I’m talking about your all-time-favourite biryanis. Considered to be the world’s best and most wholesome one-pot meal, I have yet to come across any non-vegetarian who doesn’t adore this dish.

Types of Biryanis:
Although there is no limit to the types of biryanis you can prepare, here are some of the most common and most widely eaten ones:
·         Hyderabadi Biryani: A royal dish directly from the kitchen of the Nizams, extremely rich flavours and primarily spicy. And would you believe it, the Hyderabadi Biryani comes in 49 different kinds, right from ‘shrimp’ Hyderabadi biryani to even a ‘quail’ Hyderabadi biryani! Hard to believe, especially when we’re used to the typical rice preparation of basmati rice and goat meat…
·         Lucknowi Biryani: Known by various names like Awadhi biryani, Mughlai biryani and even Pakka biryani, this is the actual recipe left behind by the erstwhile Mughal rajas and maharajas. Needs neither an introduction nor a description. A prime delicacy if ever there was one.
·         Ambur Biryani: Ambur, a city in Tamilnadu, has the distinction of more biryani shops per kilometer than any other metropolitan city in the world, leave alone India! Legend has it that this was served for the Carnatic army since it wasn’t very convenient to prepare Indian breads like rotis to cater to so many jawans all at once. And as they say, the legend lives on…
·         Kolkata Biryani: Recession was known in the past as well and it was one of these periods when potato came to be used in biryani along with a little meat as it was relatively cheaper. And this became famous as the Kolkata biryani.
·         Sindhi Biryani: The only biryani which uses yoghurt in large amounts while being cooked. Named after a state in Pakistan where it originated.
I could go on and on, but then my list of biryanis would never end. What’s more, I could even invent a special exclusive biryani recipe of my own! But till that much-awaited day arrives when you’ll be able to try out my extraordinary biryani, you can settle for these Biryani Restaurants to satiate your appetite. Simply Order Food Online and get home delivery from any of these biryani speciality restaurants in Bangalore, Delhi or Mumbai and relish your meal.
Do you know the difference between the two terms – ‘biryani’ and ‘pulao’? I was oblivious of the same until recently. When we say ‘pulao’, it means a dish wherein all the ingredients including the rice, vegetables or chicken/mutton (as the case may be), are cooked all together. Whereas when we talk about biryani, it usually implies that the rice and meat/vegetables are cooked individually in separate pots and once they’re ready, both are brought together and layered, resulting in contrasting flavours which set your taste buds tingling.
And for those of you who spend half your days commuting to and fro from home to office and then again back home, you could order biryanis on the go using the Online Food Ordering Apps of Dedicated to all biryani lovers like me!
 After having delicious biryani,you do crave for an dessert.So my next post will be a lip smacking dessert which i bet you cant have just one.So let me make it more exciting,guess my next recipe and the first few lucky ones will win dinning voachers which can be used in Mumbai,Delhi & Bangalore.Mail me your answers to or message me at anjumsrasoi on facebook.
 Hints for guessing the recipe.
Its a frozen dairy dessert.
Contains condensed milk,evaported milk,almonds..
Loved by one and all

Friday, November 15, 2013

Gulab Jamun - Deep fried sweet dumplings stewed in sugar syrup


1.Nido milk powder 1cup
2.Baking powder 1tspn (leveled)
3.Ghee 1tbspn(melted)
4.Egg 1(large)
5.Flour(maida) 1tbspn
6.Cardamom powder  a pinch

For the sugar syrup(sheera)
  1. Sugar 1cup
  2. Water 2 and a half cups
  3. Cardamom powder 1/4th tspn
  4. Kewra water 1tspn
  5. Saffron a pinch
Procedure to make sugar syrup(sheera):
  • Take an open vessel and add all the ingredints to make the syrup .
  • Boil the syrup till it becomes a bit sticky,when held between your 2 fingers.
  • Dont make it too sicky,otherwise your jamuns will not soak in the syrup and  will become hard.
  • Keep this aside.
  • You can add  the jamuns after they get deep fried to this syrup and cook for about 8-10minutes.

Procedure to make the jamuns:

  • Now take a bowl and mix all the ingredients together and knead well to make a soft dough by applying ghee on your palms.
  • The dough will be sticky initially but as start kneading it will become soft,you dont need to add any milk or water.
  • Make small balls with this dough ,greasing your hands a bit everytime.
  • Make sure the there are no cracks on your balls.
  • Your balls are ready to be deep fried in oil.
  • Heat oil in a vessel(kadai) to deep fry the gulab jamuns,simmer the flame so that the oil is  medium heated till you make the balls.
  • The oil should be not too hot,start putting all the balls one by one in the oil.
  • Keep stirring till the gulab jamuns turn nice brown in colour.

  • The balls should take atleast 5-7 minutes to turn brown in colour.
  • By doing this the balls get properly cooked  from inside.
  • Now transfer these balls into the sugar syrup and cook this syrup with jamuns for about 8-10minutes.

  • Your gulab jamuns are ready now.
  • Tranfer them to your serving dish.