Peas / Matar pulao

Ingredients Of Matar Pulao

  • 2 cups basmati rice-washed and soaked for at least 1 hour
  • 2 Tbsp ghee
  • 1 Tbsp cumin seeds
  • 1 Tbsp shredded ginger
  • 2 cups shelled peas
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • 1 tsp turmeric
  • Water

How to Make Matar Pulao

In a heavy-based pan, heat the ghee and add the cumin seeds and ginger.

When the ginger browns a little, add the rice, peas, garam masala, salt and turmeric. Stir-fry well. Leave uncovered.

Add 4 cups water and bring to a boil. Lower heat and cover.

The rice should be done in about ten minutes. Serve hot.





  • Basmati Rice (4 cup)
  • Ghee (2 tablespoon)
  • Onion (1)
  • Cardamom (4-5)
  • Black pepper (5)
  • Cloves (6)
  • Cumin seeds (1 teaspoon)
  • Cinnamon (1/2 stick)
  • Cashew (1 tablespoon)
  • Raisins (1 tablespoon)
  • Green pea
  • Sugar
  • Salt

Procedure :

Half cook the rice with salt and sugar and keep it aside to drain water.
Place a utensil used for cooking rice on heat, put ghee, onion, cardamom, black pepper, cloves, cumin seeds, Cinnamon, salt, a pinch of sugar and fry for a minute.
Now mix half cooked rice and add 4 cup boiling water and Bring to a boil, stir and cover, when the rice is fully cooked add cashew, raisins, and peas, cover and let it stand for 15 More Minutes. Serve hot.

Recipe by : Nisha

Dal Makhani

Ingredients :

  • Whole black gram (sabut urad) 1/2 cup
  • Red kidney beans (rajma) 2 tablespoons
  • Salt to taste
  • Red chilli powder 1 teaspoon
  • Ginger chopped 2 inch pieces
  • Nutralite Butter 3 tablespoons
  • Oil 1 tablespoon
  • Cumin seeds 1 teaspoon
  • Garlic chopped 6 cloves
  • Onion chopped 1 large
  • Green chillies slit 2
  • Tomatoes 2 medium
  • Garam masala powder 1 teaspoon


Keep sabut urad and rajma in three cups of water for a day

Then boil that in three cups of water with salt and red chilli powder (1/2 teaspoon ) wait for three whistle in cooker.

Now take a pan , pour some butter and oil then add cumin seeds then after 2-3 min add onion , ginger and garlic and sauté till it turns golden

Now add green chilies, tomato and red chilli powder and sauté till the tomatoes are reduced to a pulp.

Now add the dal and rajma and a little water , then add salt and garam masala powder.

Simmer on low heat till the dals are totally soft and well blended.

Recipe by : Aritra Basu


Ingredients :

  • 10-12 almonds, coarsely ground
  • 12-14 pistachios (pista), coarsely ground
  • Saffron (1tea spoon)
  • 1 liter milk
  • Condensed milk (1 can)
  • Khoya (1/2 cup), grated

Process :

Heat the milk in a pan, when the milk begins to boil, add the saffron and stir in a low heat.
Continue to stir till the milk is reduced by half. Add condensed milk, almonds, pistachios and stir well, cook for another 2-3minutes. Add khoya and set aside to cool down. Pour into kulfi moulds and freeze them.
Unmould and Serve immediately to avoid melting down.

Mix cream fruit salad

Ingredients :

  • Vanilla Pudding Mixture
  • Milk – 8 cups
  • Sugar – 4 cups
  • Apple pieces – 2 cups
  • Banana pieces – 2 cups
  • Orange pieces – 2 cups
  • Grape pieces – 2 cups


At first take a large bowl and mix the milk and vanilla pudding in it.

After that in another bowl mix all the fruits and sugar

Then in another large bowl mix the first two mixture.

Finally store this mixture in a cold place.

Now serve this cold salad to your nearest people.

Recipe by : Writabrata Bannerjee



  • suji : 250 grams
  • white flour (maida) : 400 grams
  • sugar : 200 grams
  • kheer (khowa) : 300 grams
  • cooking oil : tablespoon
  • milk : 1 liter


1. Condense the milk by constantly boiling and stirring. Add Khowa along with 50 grams of sugar to make it easier to turn the same into semi liquid state. Note – If khowa is not available then add more milk. It will take a lot of time to change to a semi-liquid state
2. Add water( about 2 -2½ cups) gradually in maida and suji to make a thick mix. Add 200 grams of sugar.
3. Heat the frying pan and coat the surface of the pan with little oil. Apply oil with a piece of eggplant or bottle gourd or a piece of cotton.
4. Pour the suji-maida mix about (about 5 table spoon) on the hot pan and spread the mix on the pan till it takes a circular shape.
5. Put about 1 tablespoon of the semi liquid kheer on the over the spread
6. Roll the spread like bread roll after 15-20 sec. Keep the roll on the pan and flip sides every 5-10 secs till it turns brownish.