Tuesday, 23 September 2014

Homemade Digestive Bicuits/Graham crackers

Hello everyone, today I got you all a very easy and quick to bake recipe of  whole wheat and oats  biscuits. They are almost like Digestive biscuits or the graham crackers.
I am relocating from London to India in a week, hence quite busy in winding up everything. This is the reason that frequency of my posts have become less.

Had very few ingredients left in my pantry, not doing much of cooking and trying to use all the leftovers. Baked these crunchy biscuits, which have a very nice flavour. They are mildly sweet and buttery. You can use them for making cheesecakes even. I saw this kind of recipe on YouTube by Steve Owen and adored it too much. So without wasting much of the time, here is the recipe with a video.

Video Recipe Link :

Ingredients :

  • Whole wheat flour : 3/4 cup
  • Coarse oat flour : 3/4 cup (Grind quick cooking rolled oats)
  • Brown sugar : 1/2 cup (tightly packed)
  • Butter : 60 gms (I have used salted butter. You can use unsalted even, just add a pinch of salt)
  • Baking Soda : 1/2 tsp
  • Milk : 2-3 tbsps
Method :
  • In a  mixing bowl, take both the flours, sugar, baking soda and mix well. 
  • Now add in the room temperature butter and mix it with your fingers. You will get a bread crumb kind of a texture.
  • Now add a couple of tbsps of milk and try to form a dough. Don't overwork with it.
  • Cover the dough with a cling wrap and keep it in the refrigerator for 10-15 minutes. Doing this will make the dough workable and you can easily roll it.
  • Take the dough out and roll it thin (approx 1/4 cm) and cut it into desired shapes. I might be a little difficult to roll it as it might tier but no need to worry, just accumulate with your palms and roll.
  • Place them on a baking tray lined with Baking paper/silicon mat.
  • Bake them into a preheated oven at 180°C for 15-18 minutes (depending on the oven). Mine were done for exactly 17 minutes and also for a nice golden colour I kept them on broil for 30 secs.
  • Place them on a cooling rack and let them cool completely. Store in an air tight container.
Enjoy with tea or coffee or Just make some cheese cake :)Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 
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Saturday, 13 September 2014

Lemon Crinkle Cookies - Eggless

Hello everyone today I have got you all a very simple yet droolworthy recipe of lemon crinkle cookies. They are just melt in mouth and I am pretty sure that you guys are going to fall in love with them just like me. The cookie dough balls are coated with icing sugar and then baked. They get cracks while baking which give them a very beautiful look, hence called as crinkle cookies.

They are basically a cross between a cake and a cookie as they are quite soft and moist but at the same time have a nice crunch like a cookie. Lemon is a king here as it gives a very delicious kick to the sweet cookies. People do add lemon essence to them but I prefer to add fresh lemon zest and fresh lemon juice, which I find to be sufficient enough. Cherry on the cake, its an eggless version with no changes in the taste. You can always add some cardamom powder too but I feel like keeping it Just Lemony :))))
So let's quickly run through the ingredients following the method.

Step by step Video Link : 

Ingredients :

  • All purpose flour or Maida : 1 cup
  • Sugar : 1/2 cup
  • Unsalted Butter : 70 gms
  • Baking Powder : 1 tsp
  • Salt : 1/4 tsp
  • Fresh Lime juice : 1 1/2 tbsps + 1/2 tsp
  • Lemon zest : 1/2 tbsp
  • Milk : 1/4 cup
  • Powdered sugar : 1/4 cup
  • Yellow food colour : few drops (completely optional)
Method :
  • Make the buttermilk : Mix milk (at room temperature) and 1/2 tsp of lime juice, keep aside for 5-7 minutes. You will see that it has curdled a little that means your buttermilk is ready.
  • Now in a mixing bowl add in the butter and sugar, beat well unless light and fluffy. Then add lemon juice (1 1/2 tbsps), buttermilk and lemon zest, beat again and mix well. 
  • In another bowl mix in the dry ingredients - flour, salt, baking powder.
  • Fold in the dry mixture into the wet mixture and try to make a dough. The dough will be very soft as shown in the video. If you feel like its too liquidy then add a couple of tbsps of dry flour (but not more than that), this won't effect the texture. 
  • Now keep the dough into the refrigerator for 10-15 minutes. This will make the dough a bit workable. 
  • Divide the dough into equal portions, I used a ice cream scooper to make them of equal size. Roll in between your palms to make them smooth and finally coat them powdered sugar. Keep the balls in the refrigerator again for 10 minutes and recoat them with powdered sugar. 
  • Bake them in a preheated oven at 180°C for 12-15 minutes depending on the oven. Mine were done in exactly 13 minutes. 
  • Let them sit on the baking tray for 10 minutes and then transfer them on to a cooling rack. Let them completely cool and store in an airtight container.
Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 
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Thanks and Happy baking
Priyanka :)

Thursday, 4 September 2014

Vegetable Lasagna from scratch

Hello everyone, today I have got you all a recipe of Vegetable Lasagna. Its super cheesy and delicious. There are various recipes of lasagna, but I am making this since a long time. Also I found many recipes to be a little bland but I add a little spicy touch to it with chili flakes. Also there is no particular rule for adding the veggies, usually I like the combination of mushrooms and spinach, hence that's on my mind everytime ;)

Usually people think that its a bit difficult recipe, I would say a big NO. It might be a little lengthy but at the same time its super easy and the best part is that you can finish upto the layering part, freeze it and bake it when required. So without wasting any of the time lets quickly run through the ingredients following the method.

Video Link :

Preparing the red sauce :
Ingredients :
  • Canned tomatoes : 600 gms (If taking fresh tomatoes, then take 6-7 large tomatoes, blanch and chop)
  • Chopped Garlic : 1 tbsp
  • Dried talian herbs : 2 tsps
  • Chili flakes : 1 tsp (adjust as per the taste)
  • Salt : 1 tsp (as per the taste)
  • Sugar : 1 tbsp
  • Black pepper : 1/2 tsp
  • Olive oil : 1 tbsp
Method :
Heat oil in a pan, add chopped garlic and saute. Once done add tomatoes and all the other spices and herbs including sugar. Simmer it for 10-15 minutes or unless it becomes a little thick (as shown in the video)

Preparing the white sauce :
Ingredients :
  • Butter : 1 tbsp
  • All purpose flour/Plain flour/Maida : 1 tbsp
  • Full fat Milk : 1 cup
  • Olive oil : 1 tsp
  • Salt : 1 tsp (as per the taste)
  • Black or white pepper : 1 tsp
  • Cheese : 3/4 cup (I used cheddar, you can use any)
  • Italian herbs : 1 tsp (totally optional)
Method :
Heat oil and butter in a pan, add flour and roast it unless you get a nice aroma and a little golden colour. Slowly add in the milk and continuously whisk it, so that no lumps are formed. Once nicely mixed, boil it. As soon as it starts thickening up add in the cheese, pepper, salt and herbs (If adding)
If you get lumps in your sauce, no need to worry just pass it through a sieve and it will be fine. Cook it unless you get a desired consistency. 
Make sure you don't thick it up a lot, as it has a tendency to get more thicken up once cooled.

Roasting the vegetables :
Ingredients :
  • Mushrooms : 1 cup
  • Spinach : 2 cups
  • Bell peppers : 1 cup
  • Onions : 3/4 cup
  • Broccoli : 1/2 cup
  • Chopped garlic : 1 tbsp
  • Chili flakes : 1 tsp (adjust as per the taste)
  • Dried basil : 1 tsp (You can use fresh even)
  • Salt : as per the taste
  • Oil - 1 tbsp

Method :
Heat oil in a pan, add in garlic and saute. Once done, add in the onions and saute until translucent. Then add in the rest of the veggies - mushrooms, spinach, bell peppers and broccoli (I used frozen broccoli hence added in the end but if you are using fresh, just add in with the rest veggies).
Also add in the chili flakes, basil and salt. Mix everything and let it cook unless all the moisture dries out.

Layering :
  • Ingredients :
  • Both the prepared sauces
  • Roasted Veggies
  • Lasagna sheets/Pasta sheets : I used precooked pasta sheets. If you don't get them, just use the normal sheets, boil them as per the instructions on the package and keep aside. 
  • Cheese: 250 gms of cheddar cheese and 150 gms of mozzarella (Adjust the quantity)

For layering, take a pan and grease with some oil (I used porcelain 9"x 6" dish, you can use cake tin also)
Pour in a little red sauce and spread, then layer the pasta sheets tightly (as shown in the video)
Spread some roasted veggies and spread. Then pour in some white sauce and again spread. Finally spread in some cheese. Repeat the layering process thrice.

Baking :
Once done with the layering, cover the pan with an aluminum foil and bake it in a preheated oven at 180°C for first 20 minutes, then take out the aluminum foil and again bake for 15 minutes. If you want your cheese to be a little brown just broil it for 1 minute at 230°C (Pleas don't move away during broiling)
Once done, let it cool for 15 minutes and then cut a slice and Enjoy!

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 
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Thanks and Happy Baking 
Priyanka :)

Monday, 1 September 2014

Nankhatai/Indian Cookies (Eggless)

I am a deep lover of Nan Khatais and today I tried the recipe of one of my talented blogger friends Ruchi Airen and it turned out to be scrumptious. Ruchi and me got to know each other at Cal and I always love her all the posts because of their simplicity and energy level. Usually I used to bake the Nan Khatais only using plain flour, however Ruchi’s recipe had semolina and chick pea flour as well, which I found to be interesting and thought of giving a try.

Ruchi has explained her recipe very well which makes it easy to follow, which is the reason I have got the best of khasta nan khatais as per its name. My husband and I are very happy with the flavours and we’ve already bookmarked it for repetitions in future, and I am sure it will be ringing bells in my kitchen soon. Sharing this with you all too.

  • All purpose flour/Maida : 2 cups
  • Semolina/sooji : 1 cup
  • Chickpea flour/besan : 1/2 cup
  • Clarified butter/Ghee : 1 1/2 - 2 cups (may vary to knead the dough)
  • Sugar : 1 1/2 cups (powdered)
  • Elaichi powder : to granish
  • Pistachios (coarsely Pounded) to garnish
  • Mix all purpose flour, Semolina, besan and sugar together.
  • Add ghee to the dry mixture and try to knead the dough. Donot overwork with it otherwise the nankhatais won't be flaky.
  • Wrap the dough in plastic wrap and refrigerate for 15-20 minutes.
  • Now make small flat balls/ Pedas and place on baking sheet. Using a knife, cut a cross in the middle of each.
  • Press some elaichi powder and pistachios in the middle.
  • Rest the cookie balls in the refrigerator for another 15-20 minutes.
  • Bake at 190°C for 15-20 minutes (depending on the oven)
  • Completely cool on a wire rack and then store in an air tight container.
Link to the original recipe

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 
Facebook :

Thanks and Happy Baking
Priyanka :)

Wednesday, 27 August 2014

Hyderabadi Chicken Biryani : Kacchi Murg Biryani

Hello everyone, today I have got you all a recipe of Hyderabadi Biryani. Its a world famous cuisine and very much delicious. Its one of my favourite food, I tasted it in Bangalore for the first time. Being from Northern Part of India (Uttar Pradesh), I always enjoyed Lucknowi Biryani or the Awadh Biryani. Its very much different from the Hyderabadi one. In Lucknowi biryani both rice and meat are cooked separately, then layered together and put on Dum. Where as Hyderabadi Biryani is Kacchi biryani, in which meat is marinated with yogurt and few spices and layered with partially cooked rice, sealed and cooked on low flame. Eventually both the things get cooked. 

Both the Biryanis have awesome flavours but Kacchi murg biryani is very common at my place. Though I have never been to Hyderabad but never ever leaves a single opportunity to have it whenever Sushant visits Hyderabad. I did many trials, concerned various recipes and finally got a no fail recipe. I am sure you guys will love it too. So lets get started. 

Step by Step Video Link :

Ingredients :

For biryani masala/Powder :
  • Cinnamon sticks : 2 nos (2 inches)
  • Bay leaves : 2-3 nos
  • Black Cardamom : 2 nos (small)
  • Green Cardamom : 6-8 nos
  • Cloves : 6-8 nos
  • Whole red chillies : 4-5 nos
  • Black cumin/shah jeera : 1 tsp
  • Coriander powder : 1 tbsp
  • Homemade Garam Masala : 1 tsp (Click here for the homemade Garam masala recipe)
Rest of the ingredients :
  • Chicken on bone : 500 gms
  • Yogurt : 1/2 cup
  • Long grain Rice/basmati rice : 2 cups (Washed)
  • Ginger & garlic paste : 2 1/2 tbsps
  • Kashmiri Red chili powder : 1 tbsp
  • Fried onions : 3 medium (Click here for the Brown onions recipe)
  • Fresh Coriander : Handul (chopped)
  • Mint leaves : Handful (chopped) 
  • Saffron/kesar : 3-5 starnds
  • Milk : 1 tbsp (to soak the saffron)
  • Ghee : 2 tbsps
  • Oil : 2 tbsps
  • Salt : as per the taste
For the spice bag :
  • Muslin cloth
  • Cinnamon stick : 1
  • Bay leaves : 2
  • Green Cardamom : 2-4
  • Cloves : 2-4
  • Black pepper corns : 4-5
  • Cumin seed : 1 tsp
Method : 
  • Grind all the whole spices (mentioned for making the masala) and mix it with coriander powder and garam masala.
  • Marinate the chicken : Wash the chicken, add ginger garlic paste, yogurt, coriander & mint leaves, oil, half of the brown onions, biryani masala (the one which we ground), kashmiri mirch and salt. Coat well all the pieces and keep aside for a minimum of half an hour (longer would be better)
  • Make the spice bag by keeping all the ingredients in a muslin cloth.
  • Boil ample amount of water, put the spice bag into it with some salt. Add washed rice and cook until the rice is 70% percent done. 
  • In a heavy bottom pan, take the marinated chicken, add 3/4th of the 70% cooked rice, also add approx 3-4 tbsps of water with the rice (as shown in the video)
  • Sprinkle brown onions, garam masala, coriander and mint leaves, salt and ghee.
  • Do the second layer of rice and repeat the same process (as shown in the video)
  • Now sprinkle the saffron milk and red food colour (optional)
  • Cover the pan with an aluminum foil and then the lid.
  • Switch on the gas, keep on high for the first 5-7 minutes and as soon as the steam forms keep a heavy bottom pan below the Biryani handi/pan and turn the flame to medium to low, cook for another 7-8 minutes.
  • Once done, mix lightly with a laddle.
  • Enjoy with mint raita.
Here in London, chicken takes less time to cook as compared to India. Hence you can always adjust the cooking time as per the chicken.
Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 
Facebook :

Thanks and Happy Biryani making!