1. Keep butter at room temperature. Add sugar and butter in a bowl and whisk it well, till they become frothy and lite.


2. To this add all purpose flour and mix it well. Then add almond essence and mix it well. Let everything blend together. Take a major part of dough and keep it separate. Remaining dough divide to two parts.


3. Add green food color to one part and red food color to another batch. Mix it well. Then make cap like shape with both color and keep it separate. Then make long roll with both color for scarf and spiral both together. Keep everything ready so that its easy to assemble.

4. Grease pan. Now with the major part of dough make two balls one smaller and one bigger and arrange on a cookie pan like shown in pic. Then assemble both scarf and cap as shown in pic. For eyes I used sesame seed and for mouth I rubbed little jam with knife.

5. Then bake it at 350 deg F for 15 mins and remove from oven and cool it on a rack . After 10 mins you can eat soft and crunchy snowman cookies so yumm. I  got 35 snowman cookies with the measurement I have given.

1. I used nestle brand to make my kulfi you can make with any brand. In a big bottom pan add regular milk first, stir for few mins say for 5 mins. Then add evaporated milk(this gives thickness and half water is naturally removed)stir for 5 more mins. To this add condensed milk and stir it for 5 more mins.

2. It will become little thick at this stage add elachi powder. Add sugar if you feel it needs more sweet. Condensed milk has enough sweet, but if you want you can add. Taste it first. Then add the chopped nuts and stir it well.

3. Stir for 5 more mins. Now switch off the flame and let it cool. When they are completely cooled transfer it to kulfi mold or ice cream and freeze in fridge for one hr. Remove it now and insert the stick. Then freeze it for another 4-5 hrs.
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4. Yummy tasty kulfi ice cream is ready. Simple right. Now run the mold under running water to easily remove the ice cream out. Enjoy

1. Peel sweet potato skin. Cut the ends of beans,broccoli and brinjal.

2. Wash and pat dry with a tissue paper. Now season it with olive oil,salt and pepper. Spread them on pan with aluminum foil on bottom and toss the veggies well. Bake it at 400 deg F. Each veggies require different time to cook so take them out according to required taste.

3. Say for eg..broccoli needs 15-20 mins baking. sweet potato & beans need 10 mins and brinjal needs 20 mins. When the outer skin is cooked test each veggie and remove from oven accordingly. Now off to spicy peanut sauce making.

4. In a blender mix creamy peanut butter, to this add onion powder,garlic powder,soy sauce,chilly paste(from dry red chillies)sugar and blend all together. If required add little water and yummy spicy peanut sauce is ready.

5. Serve it as dip on side or just add them as dressing on top of your veggies. I loved it a lot hope you will like it as well.

1. In a pan/kadai boil the channa masala(click here to get the recipe) add little water and dilute the channa masala. I had some frozen samosa(make fresh if you have time)This is for quick version. I took samosa out of the packet and deep fried them.

2. Now add it to channa masala and break it to 4 pieces. Let it cook for a minute. Now switch it off.

3. Now prepare green chutney & Sweet dates chutney. Then in a bowl mix yogurt and beat it well with spoon. Then add sugar,chilly powder and salt and blend it well.

4. Now place the channa masala in a small serving bowl. Then add green chutney and sweet chutney on top of it. To this add yogurt mix. Then sprinkle some onion,green chillies,tomatoes on top.

5. I love sev a lot use fresh or store bought and sprinkle on top. Finally garnish with fresh coriander leaves and serve it hot.


6. Yummy and spicy channa samosa chaat is ready.

1. In a pan add little oil and saute green chillies first for few sec, then add ridge gourd and saute it. Slowly add tomato & coriander step by step and stir for some time. Let it cool when the water oozes and gets dry, remove from fire and let it cool.


2. Now grind them in blender to smooth. Store in a cup. Now do the seasoning mentioned above and pour it on the blended pachadi or chutney. Add salt and mix it well.

3. Now serve it with dosa or idly. If serving with rice don't blend it a lot make it chunky and little dry. Its so yumm you will not be able to resist. Delicious pacahadi yummmm.....

1. In a pan dry fry the given ingredients mentioned under vangi bhath powder. Fry each one separately. Then when they cool down grind them fine or little coarse.
2. Now in a pan add oil and do the seasoning mentioned above, to this add brinjal first then onion and saute it till they become little soft and tender. Now add the powder and stir it for some time.


3. Take the cooked rice and add little ghee on top of it and then mix it with this veggie and masala and mix them well.


4. See that the masalas are well coated in rice. To this add required salt and switch off the flame. Finally add little lemon juice to get that mild tangy flavor and keep it closed.

5. Very tasty and very simple to make. You can send this for lunch box or give kids,everyone will love it. Serve it with papad or chips or raita.

1. In a pressure cooker add 2 glass of water and add chopped vegetables like carrot,onion(half) and potatoes. Let them pressure cook for 3-4 whistle. Remove them and keep the water separate and blend the veggies in blender to fine smooth paste.

2. Now in pan add butter or oil and half onion & spinach for few mins. To this add the vegetable stock water and the smooth paste of veggie and let it boil for few mins.

3. To this add garlic powder, pepper powder and salt. Let it boil for few mins and switch it off. Serve it with toasted bread pieces and serve it hot or cold.

1. In a bowl boil water and add green tea powder and let it boil for few mins. To this add sugar and switch it off after 3 mins. Its best to add peppermint leaves to this and let it extract the flavor naturally but since I couldn't find it in California I used the extract essence and added a drop to it. Filter it and drink it hot. So good.

To make Pakora/ Pakoda:

1. In a bowl add onion,green chillies,ginger,carom seeds or powder,chilly powder,salt and mix everything together. Add little water and bind them well. Now deep fry them and store it in a tissue and keep it separate. It should be golden brown and crispy. Pakoda is ready.

2. Now for kadhi, grind green chillies and ginger together. Then blend yogurt well in blender too. To this add turmeric powder,chilly powder,hing and salt. Beat it thick. Do not add much water.


3. To this add ginger and chilly paste to yogurt and stir it well.

4. Now do the seasoning mentioned above to this add onion and saute it well. Then add the yogurt mix well and stir it for a min. Let it be thick if you want water you can add,usually punjabi kadhi is thick but I dilute it little bit too. Now add pakora/ pakoda just before serving it to your guest. If you add early it will not be crispy.

1. Chop the mentioned vegetables long. Season it with salt and pepper and roast them in oven for 5-7 mins. They taste well when they charred. If you dont have oven add olive oil in a pan and toss the veggies well in a pan and keep it separate.

2. I used flori pasta(flower shaped) because its nice in shape and looks beautiful on plate. You can use any type of paste for this recipe. Add 4 glasses of water and add little salt and let it boil. Add paste to this and let it cook well. Collect the water and pasta separate when its well cooked.

3. Now add the veggies that are oven roasted and stir in pan for a minute. To this add Italian seasoning & salt. Stir it well. Then add the cooked paste and stir again. To this add basil pesto sauce(homemade) and stir again. While they are still hot add the Parmesan cheese and serve it hot. Add salt and pepper if required. It has no spice too so you can add chilly flakes or more pepper to this.

1. Soak chick peas or channa or Chole overnight(never use frozen,for this recipe)and then wash and dry them in a tissue paper. We don't want it wet.

2. Now wash and chop parsley and keep it separate.

3. In a blender or mixie add the chick peas, along with it add finely chopped onions, garlic, ground cumin, ground coriander powder, salt and pepper and whip it coarse.

4. To this add parsley and whip it again till everything combines well with each other.

5. Now remove from blender and keep it separate in a bowl. Heat pan with oil for deep frying. Then make a small ball out of them and deep fry them for few mins in low - medium flame.
6. The outer ball will turn dark brown in color soon, so keep the flame low and cook for few mins, otherwise the inside part will not get cooked well.
7. Now drain the ball in a paper tissue, and let it get cool. Then serve it plain with yogurt cucumber dressing or stuff it inside a sandwich .

Yogurt Cucumber Dressing:

1. Chop cucumber fine, whisk yogurt and add cucumber to it. Add garlic mix salt and mint and serve it with falafel.

1. In a pan add oil when its hot fry red chillies and keep it separate. Then saute onion, tomatoes, ginger ,garlic one by one and saute till the tomato skin softens. Let it cool completely.

2. Now grind them to paste adding hing and little salt.(If tomatoes are not ripe enough add little tamarind. Then add this to dosa batter and mix it well.

3. In a dosa pan heat the tawa and pour the batter and make a thin dosa. The color of the dosa will look lite orange in color.

4. Spread oil in and around dosa and turn to another side when the bottom is golden brown in color. Serve it with ground nut chutney or coconut chutney or tomato chutney or coriander chutney of your choice. Or like I did , eat it plain its yumm :)