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. 🙂



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


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. 🙂


Flavored Greek Yogurt​ | Homemade Berries Greek Yogurt


Oh-My-Goodness…I just made three flavored Greek yogurt and b-u-o-yyy they look pretty gorgeous. ❤ And by the way, this is the first time I made flavored Greek yogurt and I am absolutely loving this homemade, sugar-free and guilt-free flavored Greek yogurts.  Try these Flavored Greek Yogurt at home and I assure you will never go back to buying store-bought Flavored Greek Yogurts. My favorite brand of flavored Greek yogurt is Chobani and I wanted to replicate the taste and texture. BANG ON! The perfect taste and texture I got and that too without adding any artificial color or sweetener. HAPPY ME! 🙂 For sweetener, to avoid sugar I have added organic raw honey to make the yogurt sweet.


Flavored Greek yogurt with some boiled eggs on the side is my hubby’s favorite breakfast. 😀 I feel good that morning breakfasts are sorted for few days. Phew! And me? Oh, I love having flavored Greek yogurt whenever I can crave for ice-creams. Just freeze them for an hour and eat…a healthy version of ice-cream.


Mixed Berries, a beautiful treat for your eyes. ❤ From breakfast to brunch and from meals to desserts to drinks, there are lots and lots of ways to use them. Ahh..yes of course, if by any chance you don’t munch them all before using them in any recipe. 😀 So, before munching them all I finally decided to try the flavored Greek yogurt and the result is here…Gorgeous looking flavored Greek yogurt bowls. ❤ If you don’t get fresh berries then use the frozen ones and thaw them before use. Do try these gorgeous flavored fresh berries Greek yogurt at home and Thank me later. 😀




  • 2 Cup low-fat Greek yogurt
  • ¼ Cup fresh blueberries
  • ¼ Cup fresh raspberries
  • ¼ Cup fresh blackberries
  • Honey as required

Learn Step By Step Recipe With Pictures For Flavored Greek Yogurt | Homemade Berries Greek Yogurt


Step 1- One by one,  take berries separately with honey in a jar and pulse them for 10-15 seconds and transfer to bowls separately. Do not puree the berries


Step 2- Take separate bowls for each flavor, add 1 Tbsp of the berry pulp with the ¼-½ cup of Greek yogurt, Gently stir and top with some berries. Make another batch and enjoy

The fresh homemade flavored Greek yogurt is ready to eat. Enjoy eating fresh and healthy. Store in refrigerator. It stays good for 3-4days.



The Instant Pot Fever!

I am passionate about cooking and I love the traditional way of cooking like our mothers would do. Not every recipe requires putting all the ingredients at the same time. Some recipes taste better when cooked in the traditional way, by adding one ingredient after another. Some require pressure cooking, some doesn’t. Some require slow cooking and some are ready in minutes. There are various kind or pots and pans available for different kind of dishes. I love buying a different kind of cookware sets. You can even say I am kind of obsessed with my pots and pans. 😛 I was in no intention of buying one more gadget for my kitchen because I already have enough gadgets in my kitchen and that’s taking all my countertop space.

In the last one year, I have heard lots n lots of Instant pot stories and every time someone would post Instant Pot recipe I want to try that right now in Instant Pot. I was so excited to know more and more about that. And, most importantly, a multi-function cooker? And speeds up the cooking without compromising on the taste part? Doesn’t require any baby sitting? 😀 and many more advantages. Really? I am convinced to buy an Instant Pot. 😀


This whole thing continued for more than a year and when finally I was convinced and to know why everybody so much loves instant pot for cooking, without wasting any more seconds, my husband ordered it before the deal is gone. It’s been only a week I have started cooking in that and trust me, I am totally in love with my new gadget. It’s been only a week to give any feedback but I guess that’s more than enough time to know about your gadget. 😀 I know many of you would still don’t want to spend on one more gadget when you can do all these in your regular pots and pans. I too thought the same, But trust me once you start using this multi-purpose programmable pressure cooker you won’t go back to your cookware sets. Obviously, I won’t throw my cookware sets, I love them more than anything. 😀 And I will still cook in them.

IMG_9927So what EXACTLY is an Instant Pot? Exactly my question a year back. A device which is a slow cooker, pressure cooker, rice cooker, steamer, saute pan, yogurt maker, and keeps your food warm. And perform all these functions without your supervision.Now no more spilling of food, no more heap of dishes in the sink. Doesn’t this all sound impressive? A safe, convenient, and dependable gadget for you.


Since last one week, I am not using my pans for making any curry, I am not using my rice cooker because now I can cook rice and lentils at the same time in my Instant Pot, vegetable pulao, cooked mutton and that came out delicious like always, fermented my dosa batter in that and cooked sambar, made yogurt in that (now no more buying of yogurt from the store)…Ahhh! the list won’t stop here. 😀 And above all these, I get more time to sleep and do my work and relax and chill. 😀 The more I use Instant Pot the more I enjoy cooking in them. 🙂


And don’t forget the Hyderabadi “Dum Ki Chai”


So that’s all about my Instant Pot fever. Thanks for bearing the long post. 😀 The long story short, I love cooking in my Instant Pot. 🙂

In case if you want to know which Instant Pot you should buy, just go through the picture below to have a clarity.

Picture Courtesy (Instant Pot website)


Just before starting, read the manual and you are ready to use your friendly new kitchen gadget. 😀 Find the picture below for your reference:

Picture Courtesy (Instant Pot website)

IMG_0091If you are comfortable in cooking the traditional way in the pots, pans, and pressure cooker and love that way, you don’t need an Instant Pot. 🙂

Paneer Recipe | Homemade Paneer Recipe | Cottage Cheese Recipe

IMG_9486I would be really happy if I get soft and fresh paneer here at any nearby store but the paneer block available here in stores are neither really fresh nor soft. I wanted to cook Kadai Paneer for dinner but as I was out of paneer so I decided to try my hands on homemade paneer. Making paneer is no rocket science, it is as easy as boiling water or cooking maggi. 😀 Though you can always buy paneer when you have no time to make at home or because of any other reason. But, as everyone says “homemade is always healthy”. Store bought paneer have preservatives which sometimes leads to indigestion and sometimes they are hard.

IMG_9485For making paneer all you need is milk, lemon juice/ vinegar or curd and 30minutes from your busy schedule. And your homemade healthy paneer is ready.


Paneer recipes- Paneer Kathi Roll, Pan Fried Paneer Tikka, Paneer Damdaar, Amritsari Paneer Tikka, Paneer Wrap/Roll, Tawa Paneer Masala, Garlic Paneer     


  • 1 Ltr full-fat milk
  • 1-2 Tbsp lemon juice or vinegar or curd

Learn Step By Step Recipe With Pictures For Paneer Recipe | Homemade Paneer Recipe 


Step 1- Take a deep vessel and bring the milk to boil. Add vinegar/ lemon juice or curd and stir the milk

Step 2- Turn off the flame. Immediately you will see the milk is curdling. If you continue to curdle more the paneer can be hard. Allow it to settle for a minute

Step 3- Strain the curdled milk into the muslin cloth/ handkerchief and bring it together. Place a heavy weight on it and leave for 30mins

Step 4- Now you can see a thick block of paneer. Cut them into cubes or as desired. Store in an airtight container and refrigerate for later use. Use within 2-3days as we have not added any preservatives here