Easy & Instant  Aloo Biryani ( Eid Special)

Hello everyone!

Eid Mubarak to all of you! Today I am going to share a very quick & easy Biryani recipe which anyone can cook without any hassle.  It is very tasty & can be prepared instantly . Just have a look-


Basmati rice- 500gm

Potato- 4-5 ( as per your choice)

Onion- 3 large sized

Ginger-  a small piece

Garlic- 7-8 cloves

Bay leaves- 2

Curd- 125gm

Biryani masala- 4 tsp

Meetha Iter( sweet edible essence)- 2 tsp

Kewada essence- 2 tsp

Oil- 4 tbs

Salt- as per taste

Water- double of rice


Peel off potato, wash it and fry it in a non-stick kadahi (oil absorption is less). Keep aside. Now make a paste of onion,ginger and garlic. Take a pressure cooker, pour oil and add bay leaves-onion ,ginger & garlic paste,saute it  , add Biryani masala . Saute it  until oil separates. Mix curd and fry it for 3-4 minutes on medium flame. Now mix fried potato. Wash Basmati rice and drain it . Mix rice in the cooker , stir well. Add sweet essence, kewada essence, salt & water( as if you have taken 2 cups of rice then add 4 cups of water). Close the cooker lid . After one whistle , cook rice on the low flame for 3-4 minutes. Put off the flame and your tasty, delicious and instant Aloo Biryani is ready to serve.

Easy Homemade Pizza Base/Crust

Hi everyone! 

Pizza and pasta are now becoming most demanding dishes. Specially kids love to eat pizza.  You can easily make pizza dough at home. Here is a super easy recipe to make pizza dough. 

If you like my video then please share it and subscribe to my channel-cradle of joy. Thanks!! 

Delicious Red Pasta Recipe

Hi guys! 

Hope you all had enjoyed Christmas 🎄 and New Year with full masti & dhamaka:)! Wishing all of you a very Happy New Year!! Today I am sharing a most loving dish of kids. Yes, its Red Sauce Pasta👍! Pasta is a staple food of traditional Italian Food. In India Pizza and Pasta are becoming most popular dishes. Now even in Indian wedding they are served as top most dishes. There are around 500 types of pasta available in different sauces to make up myraid dishes. Today I am sharing red pasta recipe which will surely wow your taste buds:mrgreen:!

Red Pasta Sauce Recipe-

Red Pasta is generally like be everyone. It is very tasty and  easy to cook. Here is the recipe with step wise photos.


Pasta- 1.5 cups(any type)

Olive oil- 2-3 tbs

Garlic cloves- 3-4

 Chopped Onion- 3-4 tbs

Red tomatoes – 2-3 (nedium sized) 

Red chilli flakes- 1 tsp

Oregano- 1 tsp

Cheese- 2-3 tbs

Salt- as per taste


1. Boil tomotoes for 3-4 minutes on medium to high flame. Let it cool. Peel off the tomatoes and blend them in a mixer to make puree. Set aside. 

2. In a large pot, bring water to boil.Cook pasta with salt untill al dente. Now drain off & rinse them.  Set aside. 

3.  Heat pan with oil. Fry garlic and chilli flakes. Add onions & saute it untill golden brown. Pour the puree and salt. Mix it well and keep stirring untill its consistency becomes thick. It should not be watery.

4. Add pasta and oregano. Toss well. Now serve with garnishing it with grated cheese. 

Lol cheesey tasty pasta is ready:)!

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Aagman Agro’s Rajma/Kidney Beans Review With Recipe and video

Hi guys!

How have you all been??  Today I am going to review Aagman Agro’s Rajma/Kidney Beans. Rajma chawal is a most  popular dish in North India specially in Punjab.

Moving on, this product is manufactured and packed by AAGMAN AGRO FOODS, BORIVALI, MUMBAI. 

Price and Quantity –

INR 30 for 2oogm

Customer Care No. –


Distributor’s Contact Details-

Website for browsing and ordering


My Views-  Rajma/Kidney beans is my all time favorite dish and as I am  brought up in Haryana so  there is a normal trend to cook rajma chawal once in a week :):)! Rajma is not only delicious and tasty dish but it is also has nutritional qualities.Eating rajma in a limited quantity benefits everyone. Many dishes can be prepared by rajma as I used this product while making many dishes. All dishes which I prepared  were tasty and yummy. Price is also reasonable. There is also a spice pouch inside it which can be used while making Rajma curry. So for me Its a nice product of Aagman Agro.

Recipe of Rajma/Kidney Beans Pakora or Fritters-

Rajma is a well known pulse that is extensively used all over the world in the preparation of variety of dishes,particularly in rice, curries, salads and toppings. Today I am sharing you the recipe of rajma pakora in which I have also used powder of nutrela chunks and cottage cheese to make it more nutritious. 


For method just click the video and see the right process of making this yummy dish. 

Enjoy this yummy and something different dish which you can serve as starters :):)!!

I also tried rajma curry by this product and the dish was awesome!! 

Delicious rajma curry

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Chicken Masala  Recipe

Hi guys, 

Hope you all are doing great! Today I am going to share chicken curry recipe. If you are my consistent reader then you would know that I am a pure vegetarian. Till now I have posted all vegetarian recipes but today I am going to share a non-veg recipe because my better half likes non-veg dishes.But he never compelled me to make anything without my own wish. I just tried this one for the pleasure of him and my daughters because they all like to eat non-vegetarian dishes,then  why should they suffer because of my habit. Now everyone was happy and to see them happy is my greatest reward. Here comes the masala  chicken recipe. 

Chicken Masala Recipe- 

This chicken curry which I made was really tasty .It is a truth that I had not tasted it but their expression told me the taste of curry! All of them liked the dish a lot.


Chicken pieces-  500 gm

Oil-4 -5 tbs

Onion-4-5 medium sized(for thick gravy) 

Ginger-a small piece

Garlic-5-6 cloves

Tomatoes-2 medium sized

Coriander powder-3 tsp

Turmeric powder-2 tsp

Red chilli powder-as per taste

Chicken masala-3 tbs

Bay leaves-2-3

Tomato sauce-2 tbs

Salt-as per taste


1. Clean and wash chicken pieces properly. Keep aside. 

2. Cut onions, ginger and garlic. Mix tomotoes and make a smooth paste in a mixer grinder. 

3. Now take a pressure cooker. Pour oil. Put bay leaves,add onion paste mixer ,all spices and  saute well. 

4. Now put chicken pieces and saute about 5-8 minutes untill the oil seperates. 

5. Now add tomato sauce, salt and water. 

6. Pressure cook it for 15 minutes. 

Great! Yummy chicken curry is ready to serve. 

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Sabudana Nimki Recipe With Video

Hi guys,

How have you all been?  Now here in India, everyone is busy for the preprations of Diwali. Some of my friends are busy in making sweets and namkeens at home, isn’t it?  So, I thought  of posting a really different nimki from the usual one. The best part of preparing this nimki is ,no one has taste  this type of nimki  so when you serve this one to your guests then the first question will be, how you prepare this nimki??  You can’t get it from market so a unique type of nimki recipe is for you.

You can also view the complete recipe with steps on my youtube channel.  Please like, subscribe and share it. If you want me to make more videos  of my recipes then its a small thing which you have to do, just like ,subscribe or share. Its a humble request to all my WordPress readers, please like ,subscribe and share it-



Sabudana-1 cup

Maida/Refined flour- 2 cups

Salt- as per taste

Red chilli powder- 1 tbs/as per taste

Ajwain/carom- 2 tsp

Water for soaking sabudana-3/4cup

Oil-  For frying


1.  Wash and soak sabudana in a bowl with 3/4 cup of water for 3-4 hours.

2. Now crush it in a mixer grinder by adding little water.

Don’t use more water, no need to make a smooth paste just crush it.

3.  Take a large bowl and put all ingredients along with sabudana. No need to put oil in it. Knead well, use water if required.  Dough will be hard just like puri dough. So be careful while kneading dough.

4. Take a kadahi and pour oil for frying. Now make a ball . Roll ball thinly into a circle. Now cut with a round sharp edge object as sharp lid of any box or by a sharp edge small bowl. Now prick all with a fork or knife.

5. When oil get medium hot, place nimkis in the kadahi. Fry on low-medium flame untill they get golden brown color. Take out the fried nimkis in a plate. Fry oil with the same method.

Your crispy, tasty nimkis are ready to serve. 

P. S. – Always fry nimkis on low flame otherwise they remain uncooked.

 I used small size of sabudana for making nimki.

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Stuffed Aloo Dum

Hi guys, 

Hope you all are fine! I have not posted any article since many days as I had gone to Mandarmani,  a sea beach and really spend a quality time with my hubby and children. Now feeling refreshed and energetic :). Today I am going to share stuffed aloo dum recipe with you. Potato is always all ones favourite evergreen vegetable through which you can make many dishes. Stuffed aloo dum is  specially kids favourite  as it looks like egg.  So it’s called vegetarian egg sabji in my home and all like this very much. Let’s start-


Potatoes –  8-10 pcs. 

Cottage cheese-  4-5 tbs

Onions- 3-4 medium sized

Ginger paste- 1 tsp

Garlic paste- 1 tsp

Tomatoes –  2 medium sized

Cinnamon Powder-1/2  tsp

Green cardamom powder-1/4 tsp

Black cardamom powder-1/4 tsp

Coriander powder- 2 tsp

Jeera powder-1 tsp

Turmeric powder- 1 tsp

Kashmiri red chilli powder- 1 tbs

Green coriander –  for garnishing 

Refined oil/olive oil- 3-4 tbs


1. First take potatoes, wash and hard boil in  a pressure cooker. 

2.  Now after boiling, peel off the skin and scoop all with a knife or through a potato scooper. 

3. Now in a frying pan, pour some oil, put a little cutting onion, saute it after it turning brown  add cottage cheese,salt and black pepper.Really,forgot to click photo:'(!

4.  Fill this cheese in the scooped pototes and shallow fry all these in a non-stick tava by pouring 1 tbs of oil.You can deep fry it also but I prefer to shallow fry as it is good for health. 

Potatoes filled with cottage cheese

5.  Take a non-stick kadhi and pour a little oil. Now add cutting onion, ginger and garlic . Saute all these on a medium flame,after turning it brown add tomotoes and stirr well. After one or two minutes turned off the gas and after cooling it make a paste in a mixer grinder. 

6.  Take a non-stick kadahi, pour some oil and add onion-ginger-garlic paste. Saute for one minute, add coriander powder, jeera powder, kashmiri lal mirch,turmeric powder. Stir well. 

7.  Now pour water as required. Gravy should be thick. Now add all cottage cheese filled potatoes, boil it 5-8 minutes on medium flame. 

8.  Garnish it with coriander leaves and serve it to your loved ones:):)

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Kavisha’s Usal Misal Review with Recipe

Hi guys,Coming with a famous mouthwatering popular Mumbai street food. Yes, its none other than Misal Pav. It is a common Maharashrian famous dish. Today I am going to review Kavisha’s Usal Misal. Moving on, this product is packed and manufactured by AAGMAN AGRO FOODS, BORIVALI ,MUMBAI.


It is mixture of many pulses as you can see above.

Masala Ingredients- Turmeric,Coriander, Cumin seeds,Blackpepper,Chilli,Clove,Cardamom,Taj-Edible oil,etc.


INR 32/- For 200g


CustomerCare- +919821986698

Email- aagmanagrofoods@gmail.com

Visit them- http://www.kavishagrocery.com

You can also contact their marketing distributor through


    My Views-

     As I spend my childhood in Sonepat,Haryana and married in Kolkata, Usal Misal is not so popular in these regions. But I first tasted it in my friend’s home ,when I was in college. It is something different from usual punjabi and bengali dishes. It is a nutritious dish as some used sprouts Moths,which is healthy. The pack which I received has  a mix of puluses as rajma,chhola,beans, gota moong daal ,black gram etc. All of these are mixed in a unique quantity to make it something different and more nutritious. You have no need to mix all these seperately. It is a ready made pack of all mixed pulses. You just have to open and cook. The quality of pulses is good . So for me its a good product 👍as you do not have to make labour of mixing so many pulses. 

    Method of making usal- misal-

    This usal- misal is a healthy dish which can be had as breakfast, snack or as a brunch.It is delicious and wholesome meal. For kids also It is a full nutritious diet. I promise you that you cann’t forget the flavour and taste of this Maharashtrian cuisine. I used coconut along with spices, which gives it a coastal taste and flavour. 


    Usal-Misal- 1 cup

    Onion- 2 medium sized

    Red chilli- 1 tsp or as per taste

    Turmeric- 1tsp

    Garam masala- 1/2tsp

    Dessicated coconut- 1/2 cup

    Fennel seeds- 1 tsp

    Tomotoes- 2 medium sized

    Coriander leaves- 1/4 cup(chopped)

    Salt- as per taste


    1. First wash and soak usal for 2 hours. Pressure cook till they are cooked . It generally takes 10-15 minutes. 

    2. Take a kadahi, pour oil or ghee,add sliced onion and fry untill become translucent. Add fennel&coriander seeds to the onion and fry till their aroma starts to spread. Add ginger-garlic &fry for 1-2 minutes. 

    3. Add coconut and mix well ,fry the coconut till brown. Turn off the gas and after cooling ,make a paste in the grinder.

    4. In another pan, heat the 2tbs oil. Add onion and paste. Just fry for 1-2 minutes. Add Turmeric & red chilli poeder. Add coconut paste ,salt and simmer for 15 minutes. 

    Now just serve the delicious usal-misal with pav and lemon slices.I served it with burger bread as I couldn’t get pav bread due to short supply of bread😣!

    I also served it with rice. You can also try to serve with roti /Indian flatbread. Believe me it goes very well with rice  and roti also.

    P.S.- This is an honest review of the product. All views are mine and all pictures are photographed by me. 

    I reviewed four products of aagmanfood . Hope you all would like it.

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    Cooking Tips

    Hello friends,

    Hope you all are doing well! Today I am going to share you some useful cooking tips.  

     Storage of Spices- Being a housewife Its a big problem to store spices after opening its seal or packet. There are chances of it being spoil. So we have to find a better option to store it. Some tried to store in glass bottle or some tried to put in plastic bottle. There is no need to transfer your spices from its original packing. You have just to do one task. Make a space in your fridge to place spices there. Just store there . They will remain fresh for many months. As for example If you keep  chat masala outside in any container then after some time its texture change and it appears wet. So to cop up with these problems just put your all spices in fridge and free from all tensions. As you agree with the fact that spices are not so cheap😊. Try this at once and I am 100%  sure that you all will thank me for giving such a tip😀!

    Storing onion,ginger-garlic paste- If you are interested in making onion,ginger&garlic paste in fridge for a long time without adding any preservative then I have a nice tip for you,guys. After washing and cutting all these you have to fry all these in a kadahi after pouring one tsp of oil. Try to do in a nonstick kadahi. When they all become dark brown then give some time to cool it. After cooling make a paste in your mixer without adding water . After that store in a plastic lid glass bottle. Store it in your fridge. Whenever you need some paste ,take it out and use it . You can store it for 20-25 days. What a easy tip 😀! Try this.

    Tips regarding your pressure-cooker- As you all are aware of the fact that pressure cooker is an important thing to cook our meal quickly but do you know that we should not cook sour things in aluminium based cooker. Because due to chemical reaction , it is bad for your health. So, If its necessary to add tomoto then you can add it seperately cooked in a steal vessel and then mix it in. You can also increase your cooker gasket life by just put in fridge after using it. When you are not using your cooker then after cleaning the gasket (rubber) , which is used in cooker lid and essential for a cooker , put it in a plastic packet and store in your fridge. It will increase the life of gasket.                                             Hope you all will like it.Share your experience with me and also the problems if you are facing regarding anything else. I would love to help you in your problems😀!        

    P.S.- All pictures and tips are solely mine.

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    Kadhi Chawal

    Hello everyone!

    Hope you all are doing well! Well friends, today I am going to share you a very popular rice based dish .Yes, its none other than, kadhi  chawal 😀! It is a full meal and also doesn’t take much time to prepare and Its plus point is that everyone like it very much.If you have some uninvited guests 😑at your home at lunch time then you can instantly prepare it without giving it a second thought. This Indian yogurt curry with rice is prepared by putting fried fritters in yogurt based curry.


    For kadhi- 

    Gramflour/besan- 4tbs.                         Curd-  1 or 1.5 cup.                                   Chilli- as per your taste.                        Mustard seeds- 1 tsp.                             Asafetida- a pinch of.                             Fenugresk seeds- 1/4 tsp.                      Ginger garlic paste- 1tsp.                      Turmeric- 1 tsp.                                       Water- 2/3 cup                                          Salt- as per taste

    For Pakodas- 

    Gram flour/ besan – 1 cup.                     Chilli- as per taste.                                  Baking soda- 1/2 tsp.                             Onion( optional)- 1.                                 Salt- as per taste.                                     Oil- for frying.       

    For Rice-    

    Rice- 1 cup.                                               Water- 2 cups or slightly less if you are going to prepare in pressure cooker.   

    Method- First of all we prepare pakodas. 

    Take a mixing bowl, add besan and other ingredients except oil . Add water slowly so that It can form a thich batter of dropping consistency.

    Heat oil in a kadahi . Drop spoonfull of the batter into it in small ball shapes.Keep turning them occasionally. Fry them untill golden brown in colour. Make all in the same manner. Drain them on a kitchen paper to remove extra oil.

    Method of preparing kadhi-

    Take a large mixing bowl,whisk sour curd with gram flour and water. Try to make a smooth paste without any lumps. Add red chilli and turmeric.

    Take a kadahi, pour little oil,add cumin seeds, mustard seeds,fenugreek seeds and asafetida. When they start to crackle add ginger- garlic paste. Stir well. Add the sour curd mixture with one hand while stirring constantly with the other hand. Stirring continuously otherwise lumps will form. When it starts boiling ,lower down the heat. Let it boil for 10-15 minutes. Then put all pakodas into it and boil for 10 more minutes. Now kadhi gets thickened, and ready to serve. 
    Method of preparing rice-

    Take rice and wash it properly. Take a pan and add water, let it boil when water starts to boil, add rice. Cook for 15 minutes and lower the heat and cook till the rice is soft. Switch off the heat and drain the starch water by pouring the rice water over colander.  Now put rice in a bowl and cover it . 

    Great! All work is done and so also the delicious kadhi chawal is ready to serve. What are you waiting for guys, go and check it , Is this is your favourite one or not, tell me also.

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