3 ultra-quick Kulfi recipes/No-cooking, put together in 5 minutes

#1 Mango Kulfi


Mango Puree (1 cup)/ Fresh mango chunks (1 ½ cup)

Milk (1/2 cup)

Heavy whipping Cream/fresh Cream (200ml)

Condensed Milk (7 oz/ 200 gm)

Few Saffron threads soaked in 2 tbsp warm milk

Fresh Mango chunks (3 tbsp) (optional)

Cashewnuts (7-8 in number)(optional)


  1. In a mixing bowl, transfer mango puree, milk, heavy whipping cream, condensed milk, saffron soaked milk.
  2. Blend everything together.
  3. Drop in a few mango chunks at the bottom of moulds in which kulfi is being set.
  4. Top up 9/10 of the container with kulfi mix.
  5. Sprinkle crushed cashews on top.
  6. Cover with a foil/cling wrap.
  7. Freeze for 8-10 hours or until set well.

De-mould kulfi and enjoy!!!

*Add more condensed milk for extra sweetness.


#2 Malai Kulfi


Milk (1/2 cup)

Milk Powder (1/2 cup)

Cardamom Powder (1 tsp)

Condensed Milk (7 oz/200 gm)

Heavy whipping Cream/ Fresh Cream (1/2 pint/236 ml)

Assorted dry fruits (chopped)


  1. In a bowl, mix together milk and milk powder.
  2. Add cardamom powder, condensed milk and whipping cream.
  3. Mix well.
  4. Add assorted nuts. Save a few for garnishing.
  5. Transfer a few chopped nuts at the bottom of moulds in which kulfi is being set.
  6. Transfer kulfi mix. (Do not fill to the top)
  7. Freeze for 8-10 hours or until set well.

De-mould kulfi and enjoY!!

*Add more condensed milk for extra sweetness.


#3 Pista Badam Banana Kulfi


Ripe banana (1)

Milk (1 cup/200 ml)

Milk Powder (1 cup/50 gm)

Condensed Milk (4 oz/ 115 gm)

Few almonds and pistachios


  1. Peel and slice banana.
  2. Cover with cling wrap/foil and freeze for 2 hours.
  3. Blend frozen banana slices with a tbsp of milk.
  4. Add rest of milk and blend till no lumps are left.
  5. Add milk powder, almonds and condensed milk. Blend.
  6. Sprinkle few crushed pistachios at the bottom of moulds in which kulfi is being set.
  7. Transfer kulfi mix in moulds. Sprinkle few pistachios on top.
  8. Cover with a cling wrap/foil. Freeze for 8-10 hours or until set well.

De-mould kulfi. Enjoy!!



3 quick and easy recipes using left-over rotis, each under 10 minutes cooking time

Dish # 1

Vegetable Roti Poha



Roti  (2)(left-over/ fresh)

Oil (2tsp+ 2 tbsp)

Peanuts (2 tbsp)

Cumin Seeds (heaped tsp)

Mustard seeds (1/2 tsp)

Ginger Paste (2 tsp)

Green Chili paste (1 tsp)

Chopped Onions (4 tbsp)

Chopped bell peppers (1 cup)

Turmeric Powder (1/3 tsp)

Salt ( 1tsp)

Kashmiri Lal mirch/deggi mirch (1/2 tsp)

Coriander Powder (1tsp)

Garam Masala (1/2 tsp)

Green Peas (1/2 cup)

Frozen corn (1/2 cup)

Chopped cilantro leaves

Lemon Juice (1 tbsp)



  1. Tear rotis in to small pieces.
  2. In a mixer grinder/food processor, pulse the roti pieces to get small bits. Keep these aside covered.
  3. Warm a pan to heat at medium.
  4. Add 2 tsp oil to the warm pan and roast the peanuts at low-medium heat. Keep the roasted peanuts aside.
  5. Heat the pan again.To the warm pan add 2 tbsp oil. To the warm oil, add cumin seeds and mustard seeds.
  6. Once the seeds crackle, add chopped onions. Reduce heat to low-medium.
  7. Add ginger paste and green chili paste. Saute till onions turn pink.
  1. Reduce heat to low. Add turmeric powder. Saute. Add Kashmiri Lal mirch. Saute.
  2. Add green peas and frozen corn (thawed). Mix well and cover with lid. Cook for 1 minute.
  3. Add finely chopped bell peppers. Mix, cover with lid and cook for a minute.
  4. Add ½ tsp salt, 1 tsp coriander powder. Mix. Transfer roasted peanuts and roti bits.12.
  5. .Add ½ tsp salt and 1/3 tsp garam masala. Mix well.
  1. Cover with lid and cook for 2 minutes.
  2. Add chopped cilantro leaves and lemon juice. Serve hot!


Dish #2



Oil (for frying)

Roti (2)

Salt (as per taste)

Crushed Red Pepper, chaat masala, garlic salt (as per taste)


  1. Cut each roti in 8 parts.
  2. Set a pan with oil to heat at medium.
  3. Once oil is warm, reduce heat to low-medium. Drop in roti pieces.
  4. Fry till the pieces become crisp. (takes 4-5 minutes)
  5. Drain away excess oil
  6. Spice up the pieces as per your choice.



Dish #3



Oil (1 tbsp)

Garlic (2 tsp)

Roti (2)

Sliced Onions (1/2 cup)

Shredded Cabbage (1/2 cup)

Shredded Carrots (1/2 cup)

Shredded bell peppers (1 cup)

Salt (1/2 tsp + 1/3 tsp)

Red Chili sauce (2 tsp) ( as per taste)

Soy Sauce (less than a tsp)

Vinegar/lemon juice (2 tsp)



  1. Cut rotis in to thin strips and cover. Put aside.
  2. Warm a pan to heat at medium.
  3. To the warm pan, add 1 tbsp oil. Transfer chopped garlic, and sliced onions.
  4. Fry till onions turn translucent.
  5. Transfer shredded veggies. Add ½ tsp salt. Toss well and cook uncovered for 1 minute.
  6. Add roti cut in strips.
  7. Add 1/3 tsp salt. Toss.
  8. Add red chili sauce, soy sauce and vinegar. Mix.
  9. Increase heat to high and toss.

Serve hot!





Egg Paratha (Traditional style)(Tips for a puffed-up paratha without spilling out of egg)

Ingredients: (for 4 parathas)

Whole wheat flour dough ( with 1 cup flour)

Whole wheat flour (for tossing and rolling)

Eggs (4)


Red chili powder

Garam Masala



  1. Roll a ball of dough to 3-4 inches diameter.
  2. Apply ghee at the center.
  3. Sprinkle generous pinch of flour over the ghee.
  4. Sprinkle salt, chili powder, garam masala or any spices of your choice.
  5. Pull together the edges and close the ball.
  6. Roll to a disc of 5-6 inches diameter.
  7. Transfer to the tawa warmed at medium heat.
  8. In a bowl, beat an egg and add spices/herbs as per choice.
  9. Puff up the paratha when it is partially cooked, and make an opening in the paratha.
  10. Drop in the egg mix into the paratha through the opening.
  11. Let egg cook inside the paratha. Cook and fry on both sides.

Serve hot!


1. It is not essential to roll the dough on a rolling board. You may roll it on the clean kitchen shelf.
2. You could stuff a variety of finely chopped food items along with the egg. eg. onions, green chilli, beans, carrots, jalapenos, spinach, bell peppers, tomatoes, or grated cheese.
3. You could spice up the paratha by adding crushed black pepper, chilli flakes, or chaat masala. You could also add herbs like oregano, rosemary,or dill.
4. You may choose to stuff in less/ more egg in each paratha.

Sabudana Thalipeeth (perfect each time!)

Ingredients: (for 7 thalipeeth)

Sabudana/sago seeds/tapioca pearls (3/4 cup)

Boiled and grated potatoes (1 cup for soft thalipeeth/ ½ cup for firm thalipeeth)

Roasted Peanut powder (1/2 cup)

Ginger paste (2 tsp)

Salt (to taste)

Red Chili powder (to taste)

Green chilis/cilantro (optional)(your choice of herbs and spices)

Oil/ghee (as required)


  1. Soak sabudana in little water overnight or at least 3-4 hours.
  2. Drain thoroughly.
  3. In a mixing bowl add drained sabudana, grated potatoes, ginger paste, salt and herbs/spices of your choice.
  4. Knead to make a non-sticky dough.
  5. Make smooth balls of dough.
  6. Cut open a Ziploc bag to get a rectangular plastic sheet.
  7. Set the sheet on a rolling board and place a ballo of dough in center. Cover it with the second half of Ziploc.
  8. Press using your palm to spread it to a disc (not very thin, not very thick)
  9. Set a non-stick tawa/pan to heat at medium.
  10. Apply some oil at the center of tawa.
  11. Transfer the rolled disc from Ziploc on to the tawa.
  12. Cook on both sides till it becomes crisp and golden brown.

Serve hot with yogurt, raita, chutney, any curry of your choice or with tea/coffee.

Masala Aloo Poori (Tips for crunchy, well puffed, evenly fried poori)

Ingredients: For 12 Masala Aloo Pooris

Whole Wheat Flour (1 ½ cup/200g)

Semolina (1 tbsp)

Chickpea Flour (1 tbsp)

Boiled Potatoes (at room temperature)(4 small sized)(180 g)

Oil ( for kneading, rolling and frying)

Water (5 tbsp or as required)

Coriander/ Cilantro leaves(3 tbsp)

Dried Fenugreek leaves (Kasuri methi) (1 ½ tbsp)

Carom Seeds (ajwain)(1/2 tsp)

Salt (¾ tsp)

Turmeric Powder (1/3 tsp)

Red Chili Powder (1/2 tsp or as per taste)

Coriander Powder (2 tsp)

Asafoetida(hing) (1/3 tsp)

Dry Ginger Powder(sounth)(1/3 tsp)

Garam Masala (1/2 tsp)


  1. Grate the boiled potatoes using a fine grater (no lumps).
  2. Crush fenugreek leaves and carom seeds, using a mortar and pestle or between your palms. Add in all the other dry spices and salt.
  3. To a mixing bowl, add whole wheat flour, semolina and chickpea flour.
  4. Mix in the dry spice mix.
  5. Add cilantro leaves, 1 tbsp oil and grated potatoes. Mix in well to make a crumbly mixture.
  6. Keep it aside for 2-3 minutes.
  7. Add water 1tbsp at a time and knead a stiff yet pliable dough.
  8. Smear little oil on the ball of dough and store in refrigerator for 30 minutes.
  9. When ready to roll, knead the dough a little. Divide in equal sized portions. Apply some oil between your palms and shape each portion into a smooth ball without any cracks.
  10. Set a pan with oil to heat at high.
  11. Roll out pooris, kneading evenly.
  12. Fry the pooris, and enjoy with raita, pickle, sauce or a cup of tea/coffee!




Dhaba style Aloo Gobhi


Cauliflower (gobhi) ( 3cups/300 gm florets)

Potatoes  , diced (aloo) ( 1 cup/150 gm)

Onions, sliced (1 1/2 cup)

Tomatoes  , chopped (3/4 cup)

Ginger Garlic Paste (1 tbsp)

Oil (4 tbsp)

Salt (1 ½ tsp or as per taste)

Red Chilli Powder (1/2 tsp)

Turmeric powder (1/3 tsp)

Coriander powder (1 heaped tsp)

Asafeitda (hing) ( a pinch)

Cumin Seeds ( 1 heaped tsp)

Dried Fenugreek Leaves (kasuri methi) ( 1tbsp)

Garam Masala (1/2tsp)

Kashmiri Red Chili Powder (kashmiri laal mirch)( ½ tsp)

Bay Leaf (1)

Cloves (3)

Peppercorns (sabut kaali mirch)(3)

Chopped Cilantro (coriander) leaves/dhania patta


  1. Soak cauliflower florets in water for 30 minutes. Drain.
  2. Soak diced potatoes in water.
  3. Set a flat pan to heat at medium.
  4. Add 3 tbsp oil and let it warm up. Transfer cauliflower florets. Toss in oil. Cover with lid and fry for 3-4 minutes. Remove on a paper towel.
  5. Transfer diced potatoes, toss and cover with lid, and fry for 3 minutes. Remove on a paper towel.
  6. Add 1 tbsp oil. Warm up. Add bay leaf, cumin seeds. Allow to crackle. Add pepper corns, cloves. Fry lightly.
  7. Reduce heat to low. Add turmeric Powder, kashmiri lal mirch, hing and fry.
  8. Transfer onions and ginger garlic paste. Increase heat to low-medium. Mix with oil, and cover with lid. Fry till golden brown, approximately 5 minutes
  9. Add cilantro powder, red chili powder. Mix in. Add ¾ tsp salt. Mix it in. Add chopped tomatoes. Mix. Cover with lid and cook till oil is released by the masala.
  10. Add fried aloo and gobhi. Add ¾ tsp salt. Mix well. Add crushed kasuri methi. Mix. Cover with a lid. Cook for 7 minutes. Add garam masala. Mix in. Cover and cook till done (approximately 12 minutes). Add chopped cilantro leaves. Cover with lid.
  11. Serve hot with roti, paratha, naan, poori or rice.

Note: Keep tossing the veggies while frying and cooking





Spinach and Corn Rice


Rice (1 cup)

Spinach leaves (3 cup)

Corn (¾ cup)

Onions (chopped ¾ cup)

Desi ghee/ Unsalted butter (1 ½ tbsp)

Oil (1 tsp)

Water (2 cups+ 3 cups)

Salt (1 tsp+ ¾ tsp+ 1/5 tsp)

Cumin Seeds ( 1 tsp heaped)

Red Chili Powder (1/4 tsp)

Turmeric Powder ( a pinch)

Coriander Powder ( 1 tsp)

Garam Masala (1/3 tsp)

Walnuts/Almonds for garnishing



  1. Soak rice in 2 cups of water for 30 minutes. Strain.

2. Boil 3 cups of water. Add 1 tsp salt and strained rice. Add 1 tsp oil.

3. Stir and partially cover with a lid.

4. Boil until 90% cooked (approximately 4 minutes)

5. Strain and leave uncovered so that surface moisture evaporate.

6. Set a big pan to heat at medium.

7. Add desi ghee, reduce heat and let ghee melt.

8. Add cumin seeds. Let them crackle.

9. Add turmeric powder

10. Add onions. Sauté till pink.

11. Add coriander pwder, red chili powder. Saute.

12. Add chopped spinach. Mix.

13. Add corn. Mix. Stir fry for two minutes.

14. Add strained cooked rice.

15. Toss gently till mixed thoroughly.

16.Add garam masala. Mix

17.Cover with a lid, and cook till done (approximately 1 minute)


18. Serve hot garnished with chopped walnuts/ almonds!