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Baking👩‍🍳Healthy Recipes

I am a Home Chef & learning to make different innovative recipes.

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30/09/2025

Only 3 ingredients Kalakand Recipe🤤

• Take a thick-bottom pan, add little water
• Pour 1 litre full-fat milk, boil on medium flame, stir in between
• Reduce milk to ¼ quantity to get semi-thick Rabri-style consistency
• Mash 150 g chenna/paneer (prefer homemade from 1 litre milk, washed properly to remove sourness)
• Add mashed chenna to Rabri
• Mix in ¼ cup sugar and cardamom powder to taste
• Cook until sugar releases liquid and it evaporates fully (stir continuously to avoid burning)
• In a bowl, sprinkle chopped pistachios at the bottom
• Pour kalakand mixture over it
• Cool and set in fridge for 1–2 hours or until firm

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26/09/2025

Vrat Wala Crispy Dosa | Vrat Recipes | नारियल की चटनी, आलू मसाला के साथ व्रत वाला डोसा | Navratri Recipes


Here’s the recipe of Crispy Vrat Ka Dosa with coconut chtney and aloo masala

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# # **Ingredients**

# # # For Chutney:

* Handful of fresh coriander
* 1 green chilli
* 1-inch ginger
* 1 tsp curd
* 2 ice cubes
* Little water
* Rock salt to taste
* 1/4 cup fresh coconut

# # # For Aloo Masala:

* 1 tsp groundnut oil
* 1/4 tsp jeera
* 2 chopped green chillies
* Few curry leaves
* 2 boiled potato cubes
* Rock salt to taste
* 1/4 tsp red chilli powder & black pepper
* 1 tsp coriander powder
* 1/4 tsp roasted jeera powder

# # # For Dosa Batter:

* 1/4 cup sabudana (dry roasted)
* 1/2 cup samak rice
* 1/4 cup curd
* 1 green chilli
* Small piece of ginger
* Water (as needed)
* Salt & black pepper to taste
* Fresh chopped coriander
* Ghee (for roasting)

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# # **Recipe Steps**

1. **Dry Roast Sabudana**

* Dry roast 1/4 cup sabudana on low flame for 4–5 minutes.
* Stir in between, do not let the colour change.
* Cool completely.

2. **Prepare Chutney**

* In a small mixer jar, add coriander, green chilli, ginger, curd, ice cubes, water, rock salt, and coconut.
* Grind to a smooth chutney and keep aside.

3. **Prepare Aloo Masala**

* Heat groundnut oil in a pan.
* Add jeera, green chillies, and curry leaves.
* Add boiled potato cubes and mix.
* Add rock salt, red chilli powder, coriander powder, and roasted jeera powder.
* Mix well and keep aside.

4. **Prepare Dosa Batter**

* In a mixer jar, add roasted sabudana, samak rice, curd, green chilli, ginger, and water.
* Blend into a thin, runny batter.
* Add salt, black pepper, and chopped coriander.

5. **Cook Dosa**

* Heat a non-stick pan, pour batter, and spread thin.
* Cook on high flame with ghee until golden brown and crisp.

6. **Serve**

* Serve hot dosa with chutney and aloo masala.
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24/09/2025

No Fry Falahari Potato Chips🤤

Here’s the recipe of No Fry Crispy Falahari Potato Chips:

Ingredients
• 3–4 potatoes
• 1–2 tsp oil
• Sendha namak (rock salt), to taste
• Black pepper, to taste

Method
• Peel potatoes and soak in cold water for 5–10 minutes.
• Grate them one by one into thin chips.
• Pat dry gently using a towel.
• Transfer to a bowl, add little oil, sendha namak, and black pepper. Mix well.
• Line a baking tray with butter paper.
• Arrange each slice separately on the tray.
• Bake in a preheated oven at 200°C for 15–20 minutes.
• Flip chips halfway through baking.
• Let them cool completely.
• Enjoy crispy, no-fry, healthy falahari chips.

21/09/2025

3 Ways Crispy Potato Chips | कुरकुरे आलू चिप्स | Peri-Peri & Mint Flavoured Chips | Masala Chips



If you’re bored of plain potato chips, here’s a fun way to take them up a notch! Using just 6 potatoes, you can make three unique flavours — spicy desi masala, refreshing mint, and bold peri peri. These are super crispy, addictive, and perfect for snacking with friends or storing for later.

⸻

Ingredients

For Chips Base
• 6 medium to big-size potatoes (chipsona/old crop, not new crop)
• Cold water (for soaking and washing)
• Oil for deep frying

For Desi Indian Masala
• 2 tsp Kashmiri red chilli powder
• ¼ tsp cumin (jeera) powder
• Salt to taste
• ¼ tsp black salt
• 1 tsp chaat masala
• ¼ tsp black pepper

For Mint Masala
• A handful of dried mint leaves
• ½ tsp chaat masala
• Salt to taste
• ¼ tsp black salt
• ¼ tsp cumin (jeera) powder
• ½ tsp black pepper

For Peri Peri Masala
• 1 tsp Kashmiri red chilli powder
• Salt to taste
• 1 tsp sugar
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ½ tsp chaat masala
• ¼ tsp oregano
• ¼ tsp black pepper
• ¼ tsp cumin (jeera) powder

⸻

Method
• Peel and wash potatoes, keep dipped in cold water while grating.
• Grate:
• 2 big potatoes → plain slices (simple chips grater, thick or thin).
• 2 big potatoes → thin zigzag slices (thin zigzag grater).
• 2 medium potatoes → crisscross slices (thick zigzag grater, turn 90° each slice).
• Wash each type of chips separately in cold water until starch is removed and water runs clear.
• Pat dry with a towel and rest for 10–15 minutes.

Desi Indian Masala Chips
• Fry plain slices in hot oil on high flame until crisp, stirring in between.
• Mix all masala ingredients.
• Sprinkle masala over hot fried chips, toss, cool, and serve.

Mint Flavoured Chips
• Fry zigzag chips first on high flame, then on low flame to keep them white and crispy.
• Grind dried mint with other masala ingredients to make a fine powder.
• Sprinkle over hot chips, toss, cool, and enjoy.

Peri Peri Crisscross Chips
• Fry crisscross chips in medium-hot oil on medium flame; they cook quickly.
• Grind peri peri masala ingredients to a fine powder.
• Sprinkle on hot chips, toss, cool, and serve.

⸻

Serving & Storage Tips
• Serve immediately for maximum crunch — these are best with chai, cold drinks, or as a party snack.
• To store, let the chips cool fully and then keep in an airtight container; they’ll stay crispy for 7–10 days.
• You can double the batch and mix & match masalas as per your mood. Follow Your Own Kitchen for more delicious recipe and food hacks🙏☺️

08/09/2025

Dahi Ke Sholay | दही के शोले की आसान रेसिपी | How to make Dahi ke Sholey | Street food of Delhi ✅ Dahi ke Sholay (Makes 5 pieces)Ingredients: • Thick curd – 1.5 cups (for hung curd) • Paneer – ¼ cup (crumbled) • Finely chopped veggies – ½ cup (onion, capsicum, carrot) • Salt – to taste • Jeera powder – ¼ tsp • Red chilli powder – ¼ tsp • Black pepper – ¼ tsp • Chaat masala – ¼ tsp • Green chilli – finely chopped (as needed) • Bread slices – 10 (2 for each roll) • Oil – for frying⸻Method: 1. Make hung curd • Take 1.5 cups thick curd in a muslin cloth. • Tie it tightly, place a weight on top, and keep in the fridge for 2–3 hours or overnight. 2. Prepare stuffing: • In a bowl, add hung curd, ¼ cup paneer, and ½ cup finely chopped veggies. • Mix in salt, jeera powder, red chilli powder, black pepper, chaat masala, and green chilli. • Combine well and keep aside. 3. Shape the rolls: • Lightly roll out 2 bread slices without cutting edges. • Place them on a plastic sheet (like a bread packet) and sprinkle a little water on it. • Put 1 tsp of curd mixture in the center. • Roll tightly and twist/stretch the sides (like a candy) for about 1 minute to seal. • Repeat for all rolls. 4. Rest: • Let the rolls sit for 30 minutes so they hold shape. 5. Cook: • Deep-fry in medium-hot oil or air-fry until golden brown and crispy. 6. Serve: • Enjoy hot with imli chutney and mint chutney..

28/08/2025

Paneer Tikka Recipe | Paneer Tikka at home | Tandoori Paneer Tikka Recipe | Paneer Recipe



*Recipe**

In a bowl, add ½ cup yogurt and whisk until smooth.
• Mix in 1 tosp ginger garlic paste, 1 tsp kasuri methi, 1 tbsp mustard oil, and salt to taste.
• Add 1 tsp ajwain, 1 tbsp roasted besan, 1 tbsp red chilli powder, ¼ tsp turmeric powder, 1 tsp coriander powder, and ¼ tsp garam masala.
• Stir the marinade well till it’s smooth and thick.
• Add ½ cup cubed green capsicum, ½ cup cubed red bell pepper, ½ cup quartered onions, and 350 gms paneer cubes.
• Gently toss to coat everything evenly in the marinade.
• Cover and let it marinate for at least 1/2 an hour.
• arrange the marinated veggies in a skewer.
• Heat 1 tbsp mustard oil and 2 tbsp butter in a pan.
• cook the tikka on medium flame until slightly charred and golden on all sides.
• For a smoky flavor, place a hot charcoal piece in a small bowl in the center of the pan.
• Pour 1 tbsp ghee over the charcoal, cover the pan with a lid for 2–3 minutes.
• Remove the charcoal, sprinkle some more kasuri methi, and serve hot.

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