Baked Indian Dumpling (Gujia) with Semolina, Condensed milk, Coconut and Nuts Filling


Ohhh…these beautiful dumplings filled with sweet filling makes me feel so nostalgic! My mum use to make so many of these little devils on Holi and Hartalika Teej. She has magic in her hands! No matter how many times I make them its impossible to get the very same taste. It’s the magic of her hands that makes gujias even more delicious 🙂

Gujia is a North Indian delicacy, particularly Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan. The filling and form of gujias vary from region to region. In the Northern parts of India (Where I come from 🙂 ), the filling is usually made with sweetened khoya, coconut and dry fruits.

On the occasion of Hartalika Teej this year, I decided to make it. I wanted to go for the filling that my mum use to make, but I soon realized I was running out of Khoya 😦 . I looked for the option of making Instant Khoya, but soon I found that I was running out of Milk powder too.

“Now what???” I asked myself

I started searching for other option on Google and came across an interesting filling made with condensed milk. I had brought few cans of condensed milk the day before and it got me all excited to give it a try.

This was the most delicious gujias I have ever had in my life, after my mum’s. Crisp from outside, soft and juicy from inside, Just the way it was meant to be! Totally in love with the baked version ❤ ❤

Won’t keep you waiting for the recipe any longer. So lets start!!


For the covering:

1 1/2 cups All-purpose flour
4 tbsp Oil
1/4 cup Water or as required


Take the flour in a bowl and add oil to it. Rub oil into the flour with soft hands until it resemble bread crumb like texture.  Gradually add water and mix it  to form a stiff dough. Knead the dough till pliable. Keep aside covered for half an hour.


For the Filling

1/2 Can Sweetened Condensed Milk (If you don’t have sweetened condensed milk you can also add 1/2 cup sugar)
1/4 cup Semolina
1/4 cup grated Coconut
1/4 cup Almonds, Cashewnuts (chopped) + raisin
1/2 tbsp Green Cardamom Powder (Grind it fresh if you can)
1 tsp oil


Heat oil in a pan. Add semolina and roast it on slow heat till it changes colour. Mix in all the other ingredients for the filling.

Cook on slow flame, stirring occasionally, till the mixture is dry. ( Stirring is very important or else the mixture will stick to the bottom of the pan).

Divide the prepared dough into about 20 balls.

Roll each ball into a thin flat round. If you have the mold, place the rolled dough onto the mold, covering it. Place a teaspoon of the filling onto the rolled dough. Apply little water on the edges to seal it and fold it into semicircle. Close the mild tightly.

Alternatively, take the rolled dough in your palm and put about 1 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers or a fork. Make sure the edges are completely sealed

Bake them in a preheated oven at 400 deg F by placing on a baking tray, lined with parchment paper, for about 25 min. Tun them over after 25 min to cook on both the sides. You can Bake for around 25 minutes and then broil them for one minutes so that they get a nice golden brown colour.

Serve hot or cold. You can also drizzle over some condensed milk or chocolate sauce while serving.



Baked Schezwan Chilli Potato

Baked Schezwan Chilli Potato….Doesn’t that fill you with excitement???

I always had those fried chilli potato so far in my life. But now, I guess I am done!!  I am really sick of all the fried version of dishes. To avoid this, lately I have been trying to bake everything possible just to make it healthy. I was a bit hesitant of trying the baked version of Schezwan Chilli potatoes, but when I took my first bit it tasted heavenly. Perfect blend of sauces gave a spicy, sweet and tangy flavour making it lip-smacking. Guilt free indulgence, as everyone says 🙂

Happy me, Happy family and no compromise in health!


This recipe is an adapted version of Sanjeev Kapoor.


For the Baked Potato Wedges:


1/4 cup All-purpose flour
1 tablespoon Rice flour (optional) (Gives an extra crunch to the baked potatoes)
2 medium sized potatoes
2 tbsp cornflour
Salt to taste
Black pepper powder to taste
1 teaspoon sesame oil (if you don’t have sesame oil you can use regular oil)


Cut the potatoes into wedges.
Keep the potatoes in cold water for 30 mins. Drain well.
Take a bowl and add all-purpose flour, rice flour, cornstarch, oil,  salt and pepper. Mix well.
Add a little water to form a paste.
Drain the potatoes and coat them well with the paste.
Arrange the dated wedges in a single layer on a baking tray. Bake at 350° for around 45 minutes or until crisp from outside and tender/cooked from within. Make sure to turn the potatoes once after 25 minutes to ensure they are done on both the sides.

For the Schezwan Chilli Sauce:


10 to 12 dry red chillies (soaked in water for an hour)
6 to 8 garlic cloves, finely chopped
1 inch ginger piece, finely chopped
1 small onion, finely chopped
1 tbsp red chilli sauce (store bought)
1 tsp vinegar
1 tbsp soya sauce
2 tbsp tomato sauce
1 tsp black pepper powder
1 tbsp sesame oil
Salt to taste


Grind the soaked red chillies into fine paste by adding little water.
Heat oil in a pan, add chopped ginger and garlic  to it. Stir and cook for a minute.
Add chopped onion and cook for 2 minutes more.
Add the chilli paste, vinegar and keep cooking for 5 minutes. Don’t forget to keep stirring.
Add ready made red chilli sauce, soya sauce, tomato ketchup, black pepper powder  and salt
Cook till oil seperates.
Cool it down and it can be stored in the fridge for few months.

 For the Sauce:


1 medioun Onion, sliced
5-6  Garlic cloves, minced
2 tbsp Schzewan Chilli Sauce
2 tsp Soy sauce
1 tbsp Tomato ketchup (optional)
1/2 tsp Sugar
4-5 Spring onion, finely chopped
1 tbsp Vinegar
Black Pepper Powder to taste
Water as required
1 tbsp Sesame oil
1 tbsp Cornstarch
1t tbsp Sesame seeds
Salt to taste


Heat oil in a non-stick pan. Add in the chopped onions and sauté for few seconds.
Add garlic and saute well.
Now add Schezwan chilli sauce and little water. Mix well.
Add soy sauce, tomato ketchup, sugar and salt. Stir and mix well.
Take 1 tbsp cornstarch and mix it in little water to form a paste. Pour this mixture into the sauce prepared. Mix and the sauce will start to thicken. (If its too thick then you can a little water)
Add the baked potato wedges into the pan and mix well so that each of them get nicely coated with the sauce.
Add the vinegar, spring onions and roasted sesame seeds and mix well.
Serve it hot with fried rice, noodles or even chapati.

Note: Always make it when you are ready to eat or else the wedges will turn soggy.




Veg Hakka Noodles

Hakka noodles, absolutely simple and easy dish which is all time children favourite! My kiddo gets excited as soon as she makes it out that noodles are cooking in the kitchen. If you want to make your kiddo happy, then do try this out and your kiddo will keep asking for more. Health wise, its good and you can make your kids eat all the veggies without any fuss.



1 packet of Hakka noodles
1 small Carrot, julienned
10 French beans, finely chopped
1 small Bell pepper, finely chopped
5 to 6 Mushrooms, finely chopped (I used Button Mushrooms)
3 to 4 Spring onions
4 Garlic pods, minced
1 tsp White vinegar
1 tbsp Soy sauce
2 tsp Tomato sauce
1 tsp Chilli sauce
1 tbsp oil for stir frying + 1/2 tbsn for coating the noodles
salt to taste
Black pepper powder to taste
Water to cook the noodles


Heat enough water in a deep bottomed pan. Add salt and a few drops of oil and let income to a boil.

Add in the hakka noodles and cook as per the instructions given on the package. Take care not to overcook the noodles.

When the noodles are cooked, drain them in the colander and rinse with cold water. This will stop the noodles from cooking further.

Add few drops of oil to the noodles and mix gently, ensuring that oil gets evenly coated on the noodles so that they don’t stick together. Keep them aside.

Heat oil in a wok. Add onion and garlic and sauté for a min.

Add in all the veggies and stir fry then over high flame. Maintain the crunchiness of the veggies.

Add the hakka noodles and toss it well.

Add in all the sauces, vinegar, black pepper and salt and toss making sure that noodles are well coated.

Garnish with spring onions while serving.



Veg Fried Rice

Fried Rice is something that is a hit with my friends and family. Even, my 2 year old daughter loves it to the core. I especially love it as its super easy to make and you can whatever veggies you have in hand. A great way to use the leftover rice sitting in your fridge, turning them into lip-smacking dish within no time. Perfect for times when you don’t feel like cooking or when you need to fix something quick. No fuss to look for ingredients and makes a complete meal being loaded with so many veggies!!


It goes well with Munchurian, Chilli Paneer or any other Indo-Chinese dish of your choice 🙂


2 cups Cooked rice (It tastes better if you have leftover rice from previous before)
1 small Onion, Chopped
4 Garlic pods, Minced
1/4 cup French beans, Finely chopped
1/4 cup Mushrooms, Chopped/sliced
1/4 cup Broccoli, Chopped
1/2 cup Cabbage, Shredded
1/4 cup Carrot, Chopped
3 Tablespoons Soy sauce
1 Teaspoon Vinegar
2 Tablespoon Chilli sauce
2 Tablespoon Sesame oil
One bunch of Spring onions, Finely chopped (Can also be used in garnishing)
2 Teaspoon Black pepper powder
Salt to taste


Heat oil in a wok. Add onion and garlic and fry until onions are translucent.

Add in all the veggies and stir fry for few minutes on high heat. The crunchiness of the veggies should be maintained. Care should be taken not to burn the vegetables.

Add the rice to the veggie. Stir fry for few seconds and then add soy sauce, vinegar, salt, black pepper powder and chilli sauce. Stir and fry the rice and veggie mixture until sauces fully coat the rice and veggies.

Garnish with spring onions and serve.



  • You can add pineapple to get the tangy taste to the rice.
  • The rice used should not be overcooked, otherwise the texture of fried rice will not be good. We want rice grains to be separate and dry without any moisture, which is why leftover rice is the best option. But, you can make it with fresh rice too. Take care to let the rice cool completely before using.

Baked Vegetable Munchurian

I am a big fan of Indo-Chinese cuisine, especially vegetable munchurian that compliments very well a bowl of fried rice or Hakka noodles. But, I have always tried to the avoid cooking it due to the enormous amount of oil the balls soak up during frying. So, I came up with the idea of baking the balls in the oven. The baked munchurian dumplings are crisp from inside and soft from inside. Now, I don’t have to worry for all the extra calories that will add up into my body because of the oil from frying. Totally guilt free enjoyment!

Veg manchurian is made in two different styles : Dry manchurian and Munchurian with gravy. Dry manchurian is normally served as an appetizer, which is a big hit with my guests every time. Munchurian with gravy can be served with noodles or fried rice and makes a complete meal. Loaded with veggies, almost oil free and lip smacking in any form you make them!


Today, I am sharing the recipe of Munchurian with Gravy 🙂

Ingredients –


1/4 Cup Cabbage, Shredded very fine (I use my food processor to finely shed the veggies which saves me a lot of time)
2 Carrots, Shredded very fine
1/4 Cup Cauliflower, Shredded very fine
Half Capsicum (Bell pepper), Very finely chopped
1 Cup Rice, Cooked
1 Tablespoon Soya sauce
Around 5 Tbsp corn starch
4 Tablebspoon All purpose flour (maida)
1/2 Teaspoon Salt
1/2 Teaspoon Black pepper powder
Oil to brush the dumplings before baking


One small onion, chopped lenghtwise
1/4 cup mushrooms
1 green bell pepper ( capsicum/ simla mirch) cut into pieces
5 Garlic cloves, Minced
2 Tablespoon Green or Red chili sauce (You can reduce or increase the amount as per your taste)
1 Tablespoon Tomato sauce
3 Tablespoon Soy sauce (or to taste)
2 Tablespoon corn starch
1/2 TeaspoonBlack pepper powder
2 to 3 Cups Water
1 Tbsp Oil

For the munchurian balls:

Pre heat oven to 400 deg F. Line the baking tray with parchment paper and keep aside.
In a microwave bowl, add the veggies and put it in the microwave for 5 min.
Let the veggies cool down and the add black pepper, soya sauce, salt and mix well.
Add rice, corn starch and all purpose flour gradually and knead the mixture until it can hold together and you can shape them into balls to shape.
Arrange these balls on the baking tray leaving some space between them. Brush them with little oil and put the tray in the oven.
Bake for around 30 minutes and then broil them for one minutes so that they get a golden brown colour. (Turn the balls with a tong twice in between to ensure that they bake evenly)

For the gravy:

Heat oil in a pan. Add in the onions and garlic, sauté for a min.
Add the mushrooms and capsicum and sauté for a min.
Add salt, black pepper, soya sauce, tomato sauce, chilli sauce and mix well.
Add water, as required. Let it come to boil.
In a separate bowl take corn starch and add little water to it, mix to form a smooth paste. Add this to the boiling gravy and lower the heat. The gravy will start to thinker slightly.
Add the dumplings to it, cook on low heat for a min.
Take it off the heat and garnish with spring onions.
Serve with Fried Rice or Hakka Noodles.


Taheri with Vegetables, Dal Badi and Soya Nuggets

Taheri is a simple, decent and aromatic rice preparation with the blend of vegetables and spices. This rice preparation is close to my heart and my family’s comfort food. Its easy to prepare and is a complete meal in itself.

When I was a child, I would ask my mum to cook Taheri every other day and no matter how many times I ate, it would still feel the urge to eat again. I simply loved that way she cooked and even after trying for so many times I have not been able to get that taste in my preparation. I guess that is what is called Magic of mum’s hand!



Rice – 1 cup (washed and soaked in water for around 20 min)
Potato – 1 large (Diced)
Tomato – 1 large (Finely chopped)
Onion – 1 (Chopped)
Peas – 1/2 cup
Lentil nuggets (Dal Vadi) – 1/4 cup
Soya Nuggets – 1/4 cup (Soaked in water for around 30 min prior to cooking)
Cauliflower – 1/4 cup
Chopped Ginger – 1 inch piece
Turmeric powder – 1 tsp
Chilli powder (OPTIONAL)- to taste
Salt – to taste
Garam Masala- 1/2 tsp
Cumin seeds – 1 tsp
Green Cardamom – 2
Cloves – 4
Water – Around 2 1/2 cups
Oil – 1 tablespoon

Method :

Heat oil in a pressure cooker. Add cumin seeds, cardamom, cloves and the vadis.

Fry till dal vadian turn golden in colour.

Add the onion and when they turn translucent add ginger and cook.

When the raw smell of ginger goes away, add in the tomatoes and fry until soft.

Add in the potatoes and cauliflower, and fry them for few min.

Now add in the rice, peas, soya nuggets, turmeric powder, Garam masala and mix until the masala coats the rice.

Add the water and pressure cook on medium heat for 2 whistle. Let the cooker cool off completely before opening.

You can even garnish it with coriander if you like.

Serve hot with Cucumber raita and Salad.




Recipe courtesy: My mum ❤ ❤

Quinoa Stuffed Achari Mirch


Had some leftover Quinoa sitting in my fridge and I wanted to try something new and innovative out of it. So, I thought of giving the traditional Bharwan Mirch a new filling. Here I present Achari Bhawan Mirch in a new avatar as Quinoa Stuffed Achari Mirch. Its simple, aromatic, decent, lip-smaking and healthy! Quinoa gives a distinctive nutty taste to the peppers making them even more rich and flavourful.

Try it and you will fall in love with it 😙 ❤

Ingredients –

Big Sized Chilli Peppers – Around 15 (Washed and slit lengthwise)
Chickpea flour (Besan)- 1/4 Cup
Quinoa- 1/4 Cup (Cooked)
Red Chilli Powder- as per your taste
Turmeric Powder- 1/2 teaspoon
Coriander Powder- 1/2 teaspoon
Mango Powder (Amchoor)- 1/2 teaspoon
Fennel Seeds (Saunf) – 1 teaspoon
Asafetida (Hing)- A pinch
Cumin Seed- 1/2 teaspoon
Mustard Seeds- ¼ tsp
Oil – 2 tablespoon
Salt – to taste


Heat one tablespoon oil in a pan and add hing, cumin seed, saunf and mustard seeds to it. When the seeds start to crackle add the chickpea flour (Besan) and all other dry ingrediants to the pan. Roast it over medium heat until the raw smell of besan goes away and it turns light brown in colour.

Switch off the heat and let the mixture cool.

After it has completely cool down, add in the quinoa. Mix well.

Stuff the mixture into the peppers.

Heat 1 tablespoon oil in a pan and to it add the stuffed peppers. Cook on low heat untill the peppers turn soft and tender.



[This post is inspired by my dear friend Garima’s recent post on Rajasthani Achari Bharwan Mirch]