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44 Comments

  1. Hi amit

    This is a really yummy one. Paired it with briyani for potluck. Can u plz post the one which is made up of peanuts
    Thank u5 stars

      1. I forgot to say this.. My 3 yr old daughter when she came out of her room said this “wow it smells so good .come on let’s eat daddy” .

  2. What is the dish called that you show in the pictures here, with the rice , peas, potatoes and looks like green beans? Is there a recipe for it on your site?

  3. Tried this recipe, was a super hit! Thnx Dassana. Btw, I dont know if I am looking at the wrong page, as the layout of your website has changed, I dont see anymore new recipes after the shorba recipe. Keep up the good work..

  4. Yumm. While browsing through the pics, I felt as if the aroma from shorba entered my room even 😛 ..

    I am definitely trying this for my non veg biriyani too. I am sure it will be awesome!

  5. Hi Dassana, I’m very bad at cooking. And I’m trying to work on it. In many of the recipes I’ve noticed them mentioning about grinding without adding any water to a smooth paste.

    Can I know what exactly is the reason behind not adding water while grinding?

    1. when you grind ingredients like onions or tomatoes, you need to add water. the juices in them is enough to grind them. there is no reason as such. only when you grind coconut, peanuts, sesame seeds, spices, then you need to add water.

  6. Hi Dassana, I m big fan of u, for each new recipe I look for ur method of doing, its really amazing. I tried thisShorbha recipe with lil variation, I have put all the spices in grinder with onion n tomatoes, I got lil bitter taste at the end, why is tat?

    1. oh no. you should have not ground the spices. the bitterness is due to one spice. it could be black cardamom or mace. just sauteing them in the oil is right in this recipe.

  7. Hello Dassana, just made a couple of your recipes, kaju katli, tava paneer and tondli bhat. They all turned to be excellent . I was specially nervous about kaju katli but it turned out to be fantastic. Very professional, the only thing missing was the wark which I don’t get here and as my daughter says looks like aluminum foil so did not miss that . Your attention to detail in the recipes is what makes then a winner and the fact that you assume zero knowledge on part of the reader which is good thing so all the steps are explained.

    Would appreciate if you could post some salad recipes, salads which make a meal so maybe include cous cous, quinoa .

    Thanks so much for your amazing website. You are doing great work
    Sorry I posting this comment here instead of the relevant recipes .

  8. Hi Dassana,

    Will try this shorba recipe soon. I’m sure it’ll be great. Want to request you to post the recipe of multigrain bread. Have you tried it?

    1. thanks neeti. i did make multi grain breads a couple of times, but some how i did not like the texture. thats why not added the recipe. i need to try a few more times till i get the soft texture and then i will add the recipe.

      1. Okay, thanks a lot! Will wait for the multigrain bread recipe as I know that once you post it, I can follow it with closed eyes (literally!)
        By the way, just finished a yummy meal of foccacia with cream of celery soup. Do I even need to add that both were your recipes? ? You’re the best, Dassana!

        1. thank you girl. but you know in a baking things can go wrong. still thank you again 🙂 a creamy vegetarian soup and any bread for that matter is my favorite combo.

  9. hello mam,
    thanx a ton for adding this recipe..i saw it yesterday only and without wasting time fixed menu biryani with this shorba as sunday dinner and obviously as always ur recipe was huge hit earning me lot of applause and most imp reward neatly finished plate of my kid…thank u5 stars

  10. Hi Dassana,

    I wanted to comment on black-forest cake,but there was no option to add comment to black-forest post. I made whipped cream twice but yesterday, while applying cream on cake cream started to melt. can you please suggest me what to do.

    1. no issues sruthi. was the cake warm when you spread the cream icing. the cake has to be at room temperature or cold (meaning refrigerated for a few hours). did the cream melt as if turning into butter or was it so smooth that is was flowing down the sides of the cake. if it was flowing, then the reason would be that the cream did not whip well. when you turn the bowl or hold the spatula with the whipped cream, it should not fall. there is nothing that can be done, if you have spread the cream on the cake. just refrigerate the cake and the cream will set a bit.

  11. I was always in search of a sider for pulao/biryani other than raita this recipe is perfect. Thanks for this one5 stars

  12. Hello Mam

    Plz do tell how to make anjeer barfi from fruit not from dried fig as i have tree at my home but no one eat that fruit as it is….so i want to make barfi from that…..plz guide…..i am waiting eagrly…….

    1. i have never made anjeer barfi with fresh figs. but since i make barfi often. i can roughly give you the guidelines. rinse and then chop the fresh figs. heat ghee in a pan, add the chopped fresh figs and saute for 4 to 5 minutes on a low flame. then add grated khoya/mawa and sugar. add cardamom powder. stir and saute till the mixture begins to leave sides of the pan. don’t over cook as then the barfi hardens. collect the barfi mixture in a greased tray or plate. smoothen the top. sprinkle some sliced or chopped dry fruits (almonds, pistachios, cashews) from top. press them lightly on the barfi, so that the stick to the barfi. when the barfi cools, slice them. i cannot tell the exact measurements or quantities, as you will have to do it by andaaz. but roughly for 1 cup of chopped figs, you can consider taking 1.5 to 2 cups of grated khoya.