Recipe – Gud Chhena


Prep Time: 5 minutes

Cooking Time: 10 Minutes

Serves: 2


  • Milk: 2 cups
  • Jaggery (Gud): 1/4 cup
  • Lemon juice or curd or vinegar: 1 Tablespoon
  • Roasted Cashew: 8-10
  • Cardamon Powder: 1/4 teaspoon


  • Boil milk in a pan.
  • Once milk starts to boil, lower the heat and add lemon juice. Stir until milk separated completely into two portions: solid and water. Add more lemon juice if needed.
  • Turn off the heat and strain the solid portion. Squeeze out the water and transfer the solid potion, named Chhena to a small bowl.
  • Add jaggery to the hot chhena and mix well for 4-5 minutes. Jaggery will melt if chhena is hot enough. Otherwise heat for 2 minutes to melt the jaggery. Turn off the heat.
  • Add cardamon powder and roasted cashes. Mix well.
  • Serve hot
  • Or, let it cool, then freeze it for 30 minutes and cut into square shape before serving.



Recipe – Green Peas Coconut Poha / Hara Matar Nariyal Poha

coconut Peas Poha

Prep Time: 10 minutes

Cook Time: 15 minutes



  • Thin Poha: 1 Cup
  • Green peas: 3/4 Cup
  • Oil: 2 Teaspoon
  • Cumin seeds: ½ Teaspoon
  • Ginger: finely chopped or crushed, ½ Teaspoon
  • Curry leaves: 3-5
  • Salt: ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Turmeric Powder: ½ Teaspoon
  • Coconut: Grated coconut, 2 Tablespoon
  • Milk: 2 Tablespoon (Optional)
  • Green chili: finely chopped, ½ Teaspoon
  • Lemon Juice: A few drops
  • Coriander Leaves: finely chopped, 1 tablespoon


  • Wash and drain thin poha in a sieve and keep it aside. If you are using thick poha, soak for 10 minutes and then drain the water.
  • Heat oil in a pan.
  • Add Cumin seeds, ginger and curry leaves. Wait till cumin seeds changes color. Around 30-40 seconds.
  • Wash the green peas (Matar).
  • Add washed Peas and green chilis in the pan.
  • Add turmeric and salt. Mix well and cover it with a lid until the peas are almost (85%) cooked.
  • Add the soaked poha, black pepper, coconut and milk. Stir softly, otherwise poha would be mushy.
  • Cover it again for 2 minutes or until poha becomes soft and peas or cooked.
  • Remove the Heat and add coriander leaves and lemon juice.
  • Serve hot with tomato sauce, green chutney or bhujiya.

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