Vegetable Khichdi | Instant Pot Vegetable Khichdi

In North India, Uttar Pradesh and Bihar, Khichdi cooked with vegetables is served in Pandals the day of Makar Sankranti (which is also known as Harvest Festival). This one-pot meal khichdi makes a perfect bowl of healthy and comfort food. I personally find Vegetable Khichdi very easy and comforting meal for the lazy winter afternoons. 😀 This could be a very easy to digest and light meal for your weeknight dinners when you are too exhausted and have very little time and energy to prepare dinner.


Serve a plate of hot vegetable Khichdi with a dollop of ghee/butter, a bowl of curd, pickle and roasted papad on the sides. Enjoy this warm and comforting meal any time of the day.


Serves 4


  • 1 Cup rice
  • ½ Cup split yellow lentils/ moong dal
  • 2 Cups chopped mix veggies (cauliflower florets, potato, carrot, green peas, and French beans)
  • 1 Bay leaf
  • 3 Dry red chilies
  • 2 Green cardamoms
  • 2 Cloves
  • 1 Tsp cumin seeds
  • Pinch of asafoetida
  • 1 Tbsp ginger, finely chopped
  • 1 Green chili, finely chopped
  • 1 Large tomato, chopped
  • 1 Tsp coriander powder
  • 1 Tsp red chili powder
  • ½ Tsp turmeric powder
  • ½ Tsp garam masala
  • 2 Tbsp oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Vegetable Khichdi | Instant Pot Vegetable Khichdi


Step 1- Turn IP to sauté mode and roast split yellow lentils for 2mins. Soak roasted lentils and washed rice separately for 15-20mins

Step 2- Heat 2tbsp oil. When it’s hot, add bay leaf, dry red chilies, cloves, green cardamoms, cumin seeds and a pinch of asafoetida to IP. Sauté for 30secs and add chopped ginger-green chili

Step 3- When the ginger turns light brown add the chopped tomato and sprinkle some salt. Fry until mushy and add the dry spices (red chili powder, turmeric powder, coriander powder, and garam masala). Mix well

Step 4- Add the chopped veggies and fry for 2mins on sauté mode (high pressure) and then add the soaked lentils and rice. Add 4cups of water with required salt. Turn the IP to rice mode 12mins (low pressure) with the valve on the seal side. Let the pressure release naturally

Garnish with ghee/butter and fresh coriander leaves. Serve hot with a bowl of curd and enjoy. 🙂



Pizza Buns | Cheesy Pizza Buns

The first rain of this winter season…B-E-A-U-T-I-F-U-L! I wish I could express EXACTLY how I feel right now. It’s raining here since yesterday and I am enjoying this. 😀 Everything just looks so beautiful. ❤  A cup of tea and a plate of hot bhajiyas is all I need right now. What could be better than this? But, I had those calories yesterday so I want something different now ;)…something hot, cheesy, and freshly baked! Pizza? Yeah, anytime.


I have made pizza so many times that even I’m bored with the same process. 😀 So, to make the process more interesting I made Pizza Buns. Not that I hate regular pizza but this is just a way to hide the calories inside the buns and make it look more interesting. 😉 Pizza bun is a treat for every pizza lover. Give this recipe a try and stuff the pizza buns with your choice of stuffing and enjoy the small pizza bites.


These cheesy pizza buns are sure to be hit at every get-together/ house party/ potluck. Try this recipe and I am sure you will never be going to order pizza from the store. Homemade pizzas taste much much better than store bought as they are freshly baked with fresh ingredients. Do you know what is the great thing about homemade pizza is? You can always stuff them with the extra amount of cheese you want.



Serves 12-14 Buns


For Bun

  • 2 Cups all-purpose flour
  • 1 Packet Pizza crust yeast
  • ½ Cup 3tbsp warm water
  • 3 Tbsp oil
  • 1 ½ Tsp sugar
  • ½ Tsp salt

For Pizza Stuffing

  • ½ Cup Green bell pepper, chopped
  • ½ Cup Red bell pepper, chopped
  • ¼ Cup onion, chopped
  • 3 Garlic cloves, finely chopped
  • 1 Cup grated mozzarella cheese (or as required)
  • 1 Tbsp pizza seasoning
  • 1 Tbsp oregano
  • 1 Tbsp crushed red pepper
  • 3 Tbsp tomato ketchup
  • 1 Tbsp butter
  • Salt as required

In a bowl

  • ¼ Cup melted butter
  • 1 Tsp pizza seasoning

Learn Step By Step Recipe With Pictures For Pizza Buns | Cheesy Pizza Buns 


Step 1- In a large mixing bowl, take warm water and mix pizza crust yeast to it. Wait until it gets frothy. Then add sugar, salt, and oil to the bowl and mix with a spoon

Step 2- Add all-purpose flour to the mixture and knead for good 5mins. Add more flour if required. Cover the dough and keep aside. Meanwhile, the dough is rising (although it’s not required because we are using instant yeast here) prepare the pizza stuffing

Step 3- Heat butter in a pan and saute garlic and crushed pepper for 30secs. Add the chopped veggies and fry on high flame until half cooked (3-4minx max). Add oregano, pizza seasoning, ketchup, and salt as required. Mix well and turn off the flame. let it cool down completely

Step 4- Add grated cheese when the mixture cools down completely. Mix gently and keep the mixture aside

Step 5- Preheat the oven to 425ºF. That’s how the dough looks like after 45mins. 😀 Divide the dough into 12-14 equal parts. Roll each into a small and thick poori and place 2tbsp pizza stuffing in the center and start pleating from the edges. Bring in the center and close so that the stuffing doesn’t come out. Follow the steps for the rest of the ball

Step 6- Grease a baking tray and arrange them in the tray. Brush them with melted butter and seasoning mix. Place the tray in the heated oven and bake for 13-15mins. Remove the tray from the oven and brush some more butter and pizza seasoning mix over it

Serve the pizza buns with coke or choice of your drink and enjoy. 🙂


Broiled Corn On The Cob


As you walk along the roadside in India during the rainy season, this is a pretty common sight almost on every street…Street vendors with the piles of Bhutta (corn)  roasting it on the coal fire. Rub some spices and lime over it and serve it hot to their customers. I miss those days when my daddy uses to bring street side grilled Bhuttas every evening while coming back to home. It is an irresistible snack which I am sure everyone out there must have tried at least once and there must be some sweet memories attached to them. 🙂


What I really miss here is the smell of fresh Bhutta plucked from the farm and then roasted on a charcoal/grill, rubbed with some spices, salt, and lime. Luckily, stores here are now loaded with fresh, juicy and sweet corns…EXACTLY the kind of Corn I was looking for. What do you do when you want the taste of grilled corn and that brown color on your Bhutta? I got a solution for that…Broil them. This will give the perfect texture and taste…crispy outside and juicy inside.


This is an easy, quick and SUPERHIT snack for me and my husband. We both love it and enjoy it to the last bite. Every time when I make it there isn’t a single piece left from the corn. If you have not yet tried this then grab some sweet corn on the cob soon and try this recipe. You just need 4 Ingredients for that…Butter, Salt/ seasoning salt, red chili powder, and lime.

Serves 2


  • 2 Corn on the cob
  • Butter
  • ½ Tsp Salt/ seasoned salt/ Garlic salt
  • ½ Tsp red chili powder
  • Lime


Set the oven to broil. Wash and pat dry the corn on the cobs. Rub butter all over the corn on the cob. Sprinkle salt and red chili powder as required. Place the corn cobs on the aluminium/cookie sheet and place them in the heated oven. Broil for 8mins minutes from each side (approx 16-18min total) or until slightly brown on the tips. Remove from the oven, rub some lime and sprinkle salt and spices. Serve hot.


Instant Pot Chicken Biryani | One-Pot Chicken Biryani


Instant Pot has made my life so much easier. Now I get extra lazy time to just sit and relax and enjoy my cup of tea 😀 Usually I don’t cook non-vegetarian dishes during weekdays as they are little time consuming but the curiosity of cooking Biryani in an Instant Pot made me do that. And trust me, Biryani came out really great and flavorful. The rice and chicken were cooked to the PERFECTION! I am in love with my Instant Pot.


This is not the traditional Biryani recipe where we layer the rice and chicken and then dum the Biryani. This is a one-pot Chicken Biryani recipe. However, the taste is so delicious that you just won’t be able to control yourself from overeating, Instant Pot Biryani is a really quick recipe. So, before starting just grab all the spices, chop the onions, green chilies, coriander leaves, marinade the chicken, soak the rice and then start with the cooking. While the Biryani was being pressure cooked it was really hard to wait as my house was filled with the Biryani aroma.


Must try this Instant Pot Chicken Biryani and do let me know how you like it. Serve this quick Chicken Biryani to your guests and sit back and enjoy the compliments. 😀 🙂

Serves 2


For Marinating Chicken 

  • 1 lb Chicken drumsticks (make slits in the drumsticks)
  • ½ Cup thick curd
  • ¼ Cup coriander leaves, finely chopped
  • 1 Tbsp ginger-garlic paste
  • 1 ½ Tbsp red chili powder
  • 2 Tsp garam masala
  • ½ Tsp turmeric powder
  • 2 Tbsp lemon juice
  • Salt as required

For Biryani

  • 2 Cups Basmati rice
  • 1 Large onion, finely sliced
  • 1 Small tomato (optional)
  • 3-4 Green Chilies, slit
  • 1 Bay leaf
  • 1 Star anise
  • 1-inch cinnamon stick
  • 2-3 Green cardamoms
  • 1 Tsp cumin seeds
  • 1 Tsp fennel seeds
  • 2 Cloves
  • 3-4 Tbsp ghee
  • Few drops of Kewra water
  • ¼ Cup mint-coriander leaves, finely chopped

Learn Step By Step Recipe With Pictures For Instant Pot Chicken Biryani | One-Pot Chicken Biryani


Step 1- In a mixing bowl, take all the marination ingredients and mix well. Add the chicken drumsticks and marinade for at least 30mins. Soak rice in another bowl for 20mins and then drain and keep aside

Step 2- Turn Instant Pot to sauté mode and add ghee. When it displays hot add sliced onions and fry until dark golden brown. Remove half of the onion on a plate for garnishing

Step 3- Add the marinated chicken, chopped tomato, and chopped green chili. Give it a mix and then add all the whole dry spices (cumin seeds, fennel seeds, bay leaf, star anise, cloves, and green cardamoms). Cancel the sauté mode and pressure cook for 4mins with the valve on the seal side. Let the pressure release naturally for 5mins and then manually release the pressure

Step 4- Chicken is 70-80% done now. Spread the soaked rice over the chicken. Add 3 cups of water (quantity of water depends on the quantity and quality of rice, so adjust accordingly) and salt as required. Gently stir and close the Ip lid. Pressure cook for 3mins with the valve on the venting side. Let the pressure release naturally and then open the lid

Step 5- Garnish the biryani with caramelized onion, coriander leaves, and few drops of kewra water. Gently fluff and serve with raita, some onion rings, and lemon wedges


Aloo Gobi Ka Paratha | Stuffed Aloo Gobi Paratha

Paratha is something which is a regular dish in North Indian homes during winters (actually in summers too 😉 ). After marriage Parathas/ Stuffed Parathas are not often made at my home because I am too lazy when it comes to the kneading part. Now you guys will be thinking If I ever make rotis or not? Unfortunately, yes! 😛 and I prepare rotis almost every alternate day…Huh! 😦 I find the kneading part somehow tiring and boring. 😛  But when the kneading is for stuffed parathas, then I am absolutely OK with that. 😀 I and my hubby both love eating parathas and we really enjoy eating parathas that are generously stuffed with the paratha stuffing instead of those diet parathas which barely has any stuffing in it. 😀 In short, I like a paratha stuffed with EXTRA CALORIES. 😀


Although I just need a cup of ginger-tea with paratha yet a dollop of butter/ghee over the paratha, some homemade pickle and a bowl of curd make it more delicious. Aloo Paratha is the MOST famous one from the Stuffed Paratha family and almost all the stuffed paratha has the same recipe. Here, I am sharing a mix of aloo gobi paratha today. Few people fry the stuffing mixture, I have not fried the stuffing mixture but if you want just fry a bit and cool the mixture before stuffing.


Other related recipes- Aloo Paratha, Sattu Paratha, Spring Onion Methi Paratha, Mooli Paratha, Palak Paratha, Broccoli Paratha

Serves 10-12 Parathas


For Dough

  • 4 Cups whole wheat flour
  • 2 Tbsp oil
  • 1 Tbsp carom seeds
  • 1 ½ Tsp salt
  • Lukewarm water for kneading the dough
  • Ghee/ Butter for parathas

For Stuffing

  • 2 Cups grated cauliflower
  • 2 Medium potatoes, boiled and mashed
  • ¼ Cup onion, finely chopped
  • ¼ Cup coriander leaves, finely chopped
  • 2 Green chilies, finely chopped
  • 1 Tsp ginger- finely chopped
  • 1 Tsp red chili powder
  • 1 Tsp garam masala powder
  • ½ Tsp cumin and black pepper powder
  • 2 Tbsp lemon juice
  • 1 Tsp mustard oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Aloo Gobi Ka Paratha | Stuffed Aloo Gobi Paratha


Step 1- In a large bowl take whole wheat flour and mix carom seeds, salt, and oil very well with your fingertips. Using the lukewarm water knead to a smooth dough. Grease with oil and keep aside for 15-20mins

Step 2- In another bowl take grated cauliflower and mashed potatoes. Add all the stuffing ingredients to the bowl and mix well. The stuffing is ready


Step 3- Divide the dough into medium equal parts and flatten them into a small poori. Put 2tbsp (or as required) of stuffing in the center. Take the edge and start pleating and then join the pleats in the center. Roll into a flat roti and follow the same for others too

Step 4- Heat a tawa and put the paratha on it. When it’s lightly brown from one side then flip it. Cook from another side. Apply ghee/ butter and flip it again and apply ghee on the other side too. Flip more if required and remove the paratha on a kitchen towel

Serve garma-garam paratha with homemade pickle, curd and a dollop of ghee/ butter (if required 😉 ) and Ginger-tea. 🙂 Enjoy!



Bundt Cake | Holiday Bundt Cake | Christmas Bundt Cake | Traditional Fruit Cake

Wish you all a very happy and blessed new year. 🙂 So, everyone enjoyed the extended holiday season. 🙂 After having a great Christmas time with friends and a fantabulous New Year I am back with a sweet recipe.


Though I was done with the Fruit Cake baking before Christmas yet I wanted to try this Christmas Bundt Cake which was there on my baking wishlist because of their pretty looks. What actually is a Bundt Cake? Well, they are the cakes which are baked into a distinctive ring shape cake pan. They look incredibly pretty and appealing to eyes. ❤ There is no single recipe for Bundt Cake. You can try any cake in the Bundt pan. So without wasting any more time I bought this Bundt Pan and finally decided to try this moist and fluffy cake for New Year’s Eve. A sweet start to the New Year. 🙂


There are numerous traditional cake recipes for Christmas Cake and the actually traditional cake is made with dry fruits, plum, and cherries soaked in rum for few months. If you are using rum soak the dry fruits and tutti frutti in rum for 2-3month/ 2-3 weeks or even 2-3days is fine. Few people soak for more than 3months too and that tastes delicious. Have you seen the Christmas Cake color? I used to think they add something to get that beautiful color. 😀 Actually, that comes from caramel. While making caramel you will have to be careful, do not burn the caramel.


Non-Alcoholic Cake, soak the dry fruits in grape juice or orange juice for 3 weeks or 2-3days. The more and more days you soak the better it tastes.

Serves 2 Cake (1 Bundt, 1 Small cake)


For Soaking

  • ½ Cup raisins
  • ¼ Cup dates (chopped)
  • ¼ Cup nuts
  • ¼ Cup tutti-frutti
  • ¼ Cup dried cranberries
  • 1 Cup orange juice/ grape juice/ or Rum

For Caramel

  • ½ cup sugar
  • ¼ Cup water

For Cake

  • 2 Cup softened butter (salted)
  • 1 ½ Cup powdered sugar
  • 6 Eggs
  • 2 ½ Cups all-purpose flour + 3tbsp all-purpose flour
  • 1 Tsp baking soda
  • 1 ½ Tsp baking powder
  • 1 ½ Tsp cinnamon powder
  • 1 Tsp nutmeg powder
  • 1 Tsp dry ginger powder
  • 3 Tbsp vanilla essence

Learn Step By Step Recipe With Pictures For Bundt Cake |Holiday Bundt Cake| Christmas Bundt Cake | Traditional Fruit Cake


Step 1- In a pan take sugar and water and let it simmer on low flame until you get this dark brown color and thick thread consistency. Meanwhile, drain the soaked fruits into a bowl and dust with all-purpose flour and keep aside. Keep the leftover rum/ juice to add to the batter

Step 2- Preheat the oven to 350º F. In a large mixing bowl, take softened butter and powdered sugar. With an electric mixer or hand mixer beat until fluffy and smooth. Add egg one by one and beat until mix well

Step 3- Add the all-purpose flour, cinnamon powder, nutmeg powder, dry ginger powder, baking soda, and baking powder the bowl and beat well for 1min and then add the caramel, vanilla essence, and dry fruits to the batter. Add ½ cup water, leftover rum/ juice (approx ¼cup) to the batter and gently fold the batter

Step 4- Grease a bundt pan and a small cake pan. Pour the batter into the pans and tap it on the counter to adjust well the batter. Bake for 40mins on 350ºF and then 10mins on 250ºF or until the toothpick comes out clean. Let it cool down a bit and then remove on a cooling rack and let it cool down completely before storing it

Once cooled, wrap in an aluminum foil and store in an airtight container. Store in a cool and dry place. 🙂 Enjoy and Happy New Year once again. 🙂


Instant Pot Goat Curry | Mutton Curry


Goat curry is something which I rarely make because this is one of those dishes that I am scared of cooking as they require a lot of patience and time. 😛 The slow cook method and sautéing of masala is what makes the curry more delicious and I like non-vegetarian curries that way only. But when you have an Instant Pot no dish can scare you. Why do I like my Instant Pot so much? Well, apart from all its features this not only uses less energy but it also saves a lot of time but also that continuously stirring of curries and of course, no pressure cooker whistle noise. 😀

The tadka in mutton curry is optional so feel free to skip this part. 😀 Serve this spicy goat curry with plain naan or jeera rice and enjoy the meal. Don’t forget to take a nap after this heavy meal. 😛


Serves 4


  • 2 Pounds goat pieces (bone-in)
  • 1 Tsp ginger-garlic paste
  • 1 Tsp Kashmiri red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp Salt

For Curry

  • 1 Tsp cumin seeds
  • 1 Tsp Fennel seeds
  • 1-inch cinnamon
  • 1 Tsp black peppercorns
  • 4 Green cardamoms
  • 2 Dry red chilies
  • 8-10 Garlic cloves
  • 1-inch ginger
  • 2 large onions, finely sliced
  • 1 Large tomato, chopped
  • ¼ Cup desiccated coconut, grind to a smooth paste
  • 1 ½ Tbsp red chili powder
  • 1 Tbsp coriander powder
  • 1 Tsp garam masala
  • Salt as required
  • 3-4 Tbsp mustard oil

Learn Step By Step Recipe With Pictures For Instant Pot Goat Curry | Mutton Curry


Step 1- Thoroughly wash the mutton pieces 3-4 times and drain the water. In a large mixing bowl add ginger-garlic paste, Kashmiri red chili powder, turmeric powder and salt to the mutton pieces. Mix well and keep aside


Step 2- Turn sauté mode ON and add oil. When it displays HOT add cumin seeds, cinnamon stick, black peppercorns, dry red chilies, and green cardamoms. sauté for 30secs and then add ginger-garlic and again sauté until aromatic

Step 3- Add the sliced onions and sauté for 4mins until they turn golden brown and translucent. Leaving ¼ of the fried onions in the pot take all in the mixie jar with chopped tomato and grind to a smooth paste

Step 4- Add the ground paste to the Instant Pot and add desiccated coconut paste, coriander powder, red chili powder, and salt as required. Sauté for 2mins and then add the marinated mutton. Sauté for 4mins and add ½ cup of water. Change the Instant Pot mode to pressure cook. Turn the valve to seal position and pressure cook for 20mins

Let the pressure goes off naturally and then open the lid. If you want thick consistency of the gravy turn to sauté mode and cook until you get the desired consistency of the gravy

Serve with choice of Indian flatbread or rice and some vinegar onions on the side. Enjoy the meal. 🙂