Verka Cheesy Kheer With Diced Mango Topping


  • 2 Pkt. Verka traditional Kheer(200 grams each)
  • 1cup to 1½ cup Verka grated Cheese
  • A pinch Garam Masala
  • 1 tablespoon Verka Ghee



Open cups of traditional Verka kheer in a heavy bottom pan, place on medium low heat. Continue stirring until kheer starts boiling. Reduce heat to low & simmer until starts thickening. Add in a pinch of garam masala, stir & mix.

Add the grated cheese lightly sprinkling all over the Verka kheer, stir gently on low heat. When kheer mixture stops simmering, place the pan again on low heat, keep stirring until it thicken. (check the taste, it should be sweet with pleasant earthy aroma like walking through a vegetable mandi.) One may choose the quantity of cheese.

Continue stirring, add ghee & stir until ghee fully incorporate. Remove from heat immediately & let it cool for few minutes. Portion cheesy kheer in the serving cups or glasses & keep in the refrigerator to chill & set. For an hour.

Meanwhile prepare the Mango chunky topping.


  • 2 cup – Mangoes dices
  • 1 cup – Verka Mango Raseela
  • 1 small stick – Cassia
  • A pinch – Nutmeg grated(optional)
  • 1/2 tsp – Corn flour
  • 1/2 cup – Water
  • Sugar to taste
  • 1 teaspoon – Verka butter semi hard
  • ½ tablespoon – Lemon juice



Take Verka mango raseela in a sauce pan, cassia, a pinch of nutmeg keep on low medium heat & bring to boil, reduce heat, stir in mango dices, stir & cook on low heat juice reduced by ¼th. Check taste, it should be sweet, balanced with tartness of mango. Add sugar accordingly.

Make slur of corn flour & water, mix in mango mixture, stir gently, continuously until completely dissolved & no lumps.

Add in butter, stir, continuously until all the butter incorporates. Add little sugar & mix. Finely taste to check the balance of sweet, tartness of mango & a hint of lemon juice sourness.
Remove from heat, let it cool, while cooling stir once or twice.
To serve:

Remove cups from refrigerator. Make the surface of set cheesy kheer slightly rough with tea spoon. Put spoon full of mango chunky topping. May garnish with slivers of almond, pistachios & finely with silver or gold leaf.

Zucchani Verka


  • 500 g Zucchani – 2 tablespoon Verka Butter
  • ¼ teaspoon Black cumin seeds – 1no Tejpatta
  • ¼ cup onions finely chopped – 2 clove Garlic finely chopped
  • ¼ teaspoon Red chili flacks – Rock salt
  • ½ cup Red capsicum finely diced – 1 tablespoon Wheat flour finely sieved
  • 1 cup Verka Standard Milk


Crust Topping:

  • Whole wheat flour finely sieved – ½ cup
  • Baking powder – ¼ teaspoon
  • Rock salt – ¼ teaspoon
  • Verka butter soft – 1 ½ tablespoon
  • Verka cheese grated – 1/3 cup
  • Mint leaves – 2 tablespoon
  • Verka toned milk 2% – ½ cup



Take a pan with Verka butter and place on low medium heat, when butter melts, stir in tejpatta, black cumin seeds dd chopped onions, stir and sauté for few seconds.
Add chopped onions stir and sauté, add in chopped translucent, chopped garlic stir and sauté until the onion mixture start turning pinkish. Add diced red capsicum, stir to mix well. Add chili flacks, rock salt and sliced zucchini, stir well, sprinkle all over wheat flour and quickly mix. Stir for few seconds. Now add milk, mix and bring to boil, reduce heat and let it simmer until the milk is thick and zucchini is tender. Stop cooking at this stage the butter should not get separated.
Mean while zucchini is cooking, preheat the OTG only with upper element heating. Take in a small bowl, sift the flour and baking powder, now add soft butter and rub between the fingers unless the flour becomes resembles coarse crumbs. Mix in grated cheese and mint, add milk , mix gently until just moistened.
Now transfer the zucchini into serving baking casserole. Spread cheese mixture all over the zucchini. Place in the tray on the higher self of the OTG. Bake until the cheese mixture is bubbling and turns golden brown.

Ghiya Dudhiya


  • 500 gram – Ghiya – Bottle Guard
  • 2 tablespoon – Verka Ghee
  • 10 – Peppercorn
  • 6 – Cloves
  • ¾ inch – Cassia
  • 1 teaspoon – Cumin seeds
  • 2 – Brown Cardamom
  • 2 – whole dried red chillies
  • 1 teaspoon – Ginger copped
  • Rock Salt
  • ½ teaspoon – Sugar
  • 1 cup – Verka milk



  1. Wash scrape ghiya, cut into large diamonds, cover and keep aside. Take peppercorns, cloves, cinnamon, cumin and the black cardamoms in a mortar & pestle and pound them to coarse powder.
  2. Take ghee in a thick bottom pan, add all the pounded spices, place pan on medium low heat, stir until spices start spluttering, add a table spoon of water and mix.
  3. Now add broken whole dried red chillies, stir for few seconds, add chopped ginger and stir and sauté for 10 seconds. Add ghiya, mix, sprinkle rock salt, stir until ghiya looks glossy. Cover and cook ghiya on medium low heat until almost tender and cooked through. Sprinkle little water if required. •Now finally add milk, sugar, stir gently and let it cook uncovered, until the excess liquid is dries up. Check seasoning.
  4. Remove on the service platter red chiili on top. Serve with phulka.

Verka Paneer Pancakes


  • 1 cup Fresh fruits like banana, mango, figs, apple, strawberries,
  • ½ cup Gud Shakar or sugar
  • 6 Eggs
  • ¾ cup Verka full cream milk
  • 1 cup Verka paneer finely grated
  • ½ cup White flour – finely sieved whole wheat flour
  • ¼ teaspoon Rock salt
  • 1 tablespoon Fine powder gud shaker or sugar
  • 1 cup Cream
  • Verka ghee to griddle
  • Yield: 12 pancakes



  1. Take one fruit or mix you prefer in a pan, add sweet of your choice, mix and cook on medium heat until the sugar dissolves. Keep aside.
  2. Whip the cream, once it just reaches stiff peaks. Keep reserve. Over-whipped cream will first turn grainy and then to butter.
  3. Separate egg yolk and white. Take egg yolk in a large bowl, beat the egg yolks until thick. Add the Verka full cream milk and beat for another 30 – 40 seconds. Finely gently fold and mix in the grated Verka paneer.
  4. In a large bowl, sift together the white flour, rock salt, and sweet of choice and pour into the Verka paneer mixture, stirring lightly until mix well.
  5. Whisk or with the help of electric beater, whisk the egg whites on medium-high speed until they are stiff but not dry. Gently fold the whites into the paneer batter, just until almost combined, may be batter is slightly lumpy. Its fine.
  6. Heat a lightly griddle over medium heat. Grease griddle with ghee. Ladle 1/4 cup/60 ml of the batter onto the hot griddle for each pancake. Cook until bubbles appear on the surface of the pancakes, then flip and cook golden on both sides.
  7. May hold the pancakes on a rack in a preheated oven at 94°C / 200°F until ready to serve.
  8. To serve, spoon fruit on pancake and a heaped spoon full of whisked cream and serve.

Verka Peda


  • 4 cups – Whole Verka milk
  • 1 teaspoon – Lemon juice
  • 1 teaspoon – Verka butter
  • ½ teaspoon – Cardamom powder
  • ¼ cup – Shakar
  • 1 tablespoon – Pistachio slivers
  • 1 tablespoon – Rose water



  1. In a pot boil the milk and let it cool for 5 minutes. Add lemon juice all over the milk.
  2. Mix milk gently and until the milk is curdle. Separate whey and milk curds. Reserve the whey to use for some other preparation.
  3. Now, take butter in a pan, place on low heat, when butter is melted add milk curds to pan mix, increase heat to low medium continue cooking and stir. Cook until some moisture evaporated and turns into a thick paste. Stir continuously while cooking.
  4. Add cardamom powder, stir well, when it starts sicking the stirring spoon, add shakar and mix until dissolve. Remove from heat and let it cool. Stir while cooling the mixture.
  5. When cooled down, divide into equal portions and shape each portion into a ball, then flatten it slightly over the palm.
  6. Place on a serving tray, place two or three pistachio slivers on each peda.
  7. Finely sprinkle rose water on the pedas.
  8. The reserved whey may used in the gravies, making dough in place of water. This is a good drink by adding sugar of your choice and rose water.

Spicey Sambar

A home made sambhar is such a delicious bundle of spice and flavours. It is spicy,with undertones of heeng and imli.You can sneak a bunch of veggies into it. Unsuspecting children will eat them willingly ! A tadka with Verka Ghee adds the final,all important touch ! Serve it with dosaa ,idli or vadas. Or you can simply serve it with boiled rice for an uncomplicated and nourishing meal.

Spicy Sambar

  • 1 cup arhar daal
  • 1½ cups chopped veggies, boiled
  • a lump of imli (lemon sized)
  • 1½-2 tbsp sambar powder
  • a pinch of heeng
  • Salt, chili powder and haldi to taste
  • 3 tbsp Verka Ghee
  • 4 dry red chillies
  • 1½-2 tsp black mustard seeds
  • ½ tsp methi seeds
  • 4-5 cloves garlic
  • 15-20 curry patta



  • Pressure cook the daal with salt, haldi, chili powder and heeng.
  • Stir well to make it mushy, then add the boiled veggies.
  • Soak imli in hot water till softened, then de seed and blend to a pulp.
  • Add imli pulp and sambar powder to the daal. Cook further till fragrant.
  • Heat Verka Ghee and make a tadka with dry red chili, mustard seeds, methi seeds, garlic and curry leaves.
  • Add to the sambhar and simmer further to infuse the flavours.

Note : Drumsticks, Pumpkin, radish, carrots and beans taste delicious in a sambhar. The sambhar powder can also be incorporated into thetadka. Care must be taken so it doesn’t get scorched. A spoonful of extra ghee drizzled over the ready bowl makes it an ‘Oh-My-God’ experience !

Filipino Mango Float

Every housewife has her own version of a refrigerator cake. It takes simple ingredients like biscuits, fruit, cream, and custard assembled into a mock-cake, then frozen till firm. In Philippines, such a dessert is called a ‘float’, though I’m not sure why! Make use of mangoes while you can, and of wholesome Verka Milk to prepare this simple delight!

Filipino Mango Float


  • 3 cups diced ripe mangoes
  • 1 cup cream
  • 2 cups Verka whole milk
  • 3½ tbsp custard powder
  • 5½ tbsp melted Verka butter (cooled)
  • 1½ cups digestive biscuits, crushed
  • Sugar to taste



  • Cook Verka milk along with the custard powder till thick. Add sugar to taste and cool.
  • Whip cream with some more powdered sugar. When thick, fold gently into the custard. Keep chilled.
  • Lightly mix the melted butter into the crushed biscuits, then layer them at the bottom of the cake tin. Chill for 30 minutes.
  • Ladle half the creamy custard into the cake tin followed by half the diced mango.
  • Spread the whole biscuits across the mango bits, then repeat the layers with the remaining custard and fruit.
  • Cling film the tin and freeze for 3-4 hours before de-moulding.
  • Place on a platter and cut into neat wedges. Serve with a sprig of mint on the top.

Note: Instead of using a cake tin, you can also make this dessert in a glass bowl. Scoop out and serve directly into individual bowls. Use pears, peaches or strawberries to make a variation.


A spicy, flavourful Manchurian is a delight to savour with a dish of noodles or steamed rice. It has a velvety gravy that mingles with the other components to create that special magic. Try your hands today at Paneer Manchurian, made with a block of wonderful Verka Paneer! It’s sweet, sour, spicy, and tangy, all at the same time!

Restaurant Style Paneer Manchurian


  • 400 gm Verka Paneer, cut into large cubes
  • 2½ + 2 tbsp cornflour
  • 5 tbsp maida
  • 2-3 cups of water
  • Salt and pepper to taste
  • 1 tsp sugar
  • Oil for frying
  • 1½ tbsp each finely chopped ginger and garlic
  • 1 or 2 green chilli cut into strips
  • 1¼ cup spring onions chopped, greens separated
  • 1 tbsp each tomato ketchup, soy sauce, vinegar, and chilli sauce



  • Mix maida, little salt & pepper, and 2 tbsp of cornflour together in a deep bowl. Add water to make a batter. Dip the paneer pieces into the bowl and stir gently to coat.
  • Heat the oil and fry the paneer till golden brown. Drain and keep aside.
  • Heat 2 tbsp oil in a saucepan, add ginger, garlic and green chillies. Saute briefly.
  • Tip the spring onion whites into the pan and fry till lightly coloured.
  • Add ketchup, chilli sauce, soy sauce, vinegar, salt, pepper, and a teaspoon of sugar.
  • Pour in one and a half cups of water and bring to a simmer
  • Make a slurry of ¾ cups of water and the remaining cornflour.
  • Pour the slurry slowly into the pan. Keep stirring as you do so. Do not pour in the whole amount unless needed.
  • When the gravy looks the desired thickness, add the fried paneer pieces.
  • Re-warm and check the flavour and thickness.
  • Remove from the flame and serve garnished with the spring onion greens.

Note: Sesame (til ) oil imparts a lovely flavour to the Manchurian. If you wish, use it in place of refined oil for this dish. Green chillies are optional. Use less vinegar if you prefer a less tart gravy.

Pleasing Pulao

Imagine a dish that not only has fresh & bright veggies, ticking the ‘healthy’ box, but is also spicy and tangy that cooks in a jiffy ! This easy to cook and sumptuous dish is dalia pulao. Eating daal-roti daily becomes monotonous. Everyone savors a healthier yet tastier variant to the regular meal. Relish this blend of fiber enriched pulao with a generous mix of veggies. With a Verka Ghee tadka, this is a dish to binge on!

  • 1 cup dalia
  • 2½ tbsp Verka Ghee
  • ¾ tsp sabut jeera
  • ¾ tbsp minced ginger
  • Finely minced green chilies (as per taste)
  • A pinch of heeng
  • ½ tsp haldi
  • 1½ cup mixed chopped veggies (peas, carrots, cauliflower, mushrooms and rest as per your liking)
  • ¾ cup chopped tomatoes
  • salt, pepper and lemon juice as per your liking & taste


Method to cook

  • Heat half a tbsp of ghee and saute the dalia till it’s lightly brown and fragrant.
  • Next pour 3 cups of water into the pan along with a teaspoon of salt and haldi. Cover this mixture and cook till the dalia becomes tender.
  • Heat the remaining ghee in a fry pan and add jeera until it crackles, followed by a pinch of heeng.
  • Now stiry fry some grated ginger, minced green chilis and chopped veggies in the same pan.
  • Finally add in chopped tomatoes and cook for 4-5 minutes. Scoop the cooked dalia into this pan and mix all the components well.
  • Warm thoroughly, and season with some pepper, salt and a handful of chopped dhaniya.
  • Place some lemon wedges as sides to squirt on the top. And voila ! Your vegetable dalia is ready to serve !

Ragda Pattice

Spicy Seduction

Can you imagine a dish that is spicy, sweet, savory, tangy, crunchy,crispy and soft ? The ever popular ‘Ragda Pattice’ from Maharashtra is all of these ,and more ! The potato tikki is really the star of the show but equally important are the other elements that that tantalize the tongue. Mumbaikars don’t call them patties. They are popularly called ‘pattice’ and are a favourite street food.

Ragda Pattice:

  • 1¼ cups dried peas (mattra)
  • 1/3 tsp haldi
  • ¼ cup poha (flattened rice)
  • 3 large potatoes,boiled and peeled
  • ½ tsp each haldi, chaat masala and powdered jeera
  • Salt and chili powder to taste
  • Verka Ghee for shallow frying the patties
  • Chopped onion, tomatoes, green coriander and sev to garnish.



  • Soak the peas overnight, then pressure cook them along with the salt, chili powder and haldi.
  • Mash the peas only partly so that some texture is retained.
  • Mash the potatoes and mix in the washed poha,salt, chili powder and haldi.
  • Shape the mixture into flat tikkis,heat Verka Ghee in a pan and roast them to a golden brown colour.
  • Place the ‘pattice’ in individual plates and ladle piping hot ragda over them.
  • Serve, topped with crunchy sev, onion, tomato and fresh coriander leaves.

Note : Squeeze as much water as possible out of the poha before mixing with the potato-mash. An imli chutney and beaten Verka Dahi also make great toppings for this dish. Some Maharashtrian homes even add a tadka of mustard and sesame seeds to the ragda mixture.

Boozy Frozen Slush

Freeze me a Fantasy

When the monsoon downpour stops, the sun God emerges in all his fire and fury. That is the time when we seek a cold and sweet delight. Here is a superb innovation that promises to please the palate !

Boozy Frozen Slush

  • 2 cups strong brewed coffee
  • ½ cups Verka Whole Milk
  • 1-2 tbsp powdered sugar
  • ¼ cup Bourbon (optional)
  • ½ cup condensed milk
  • 1 tsp roasted coffee beans for garnish



  • Stir together the milk, sugar and coffee brew till the sugar dissolves.
  • Pour into an ice cube tray and freeze for 6-8 hours.
  • Roughly crush the roasted beans and keep aside.
  • Using a blender, plop in the frozen coffee cubes, condensed milk and Bourbon (if using)
  • Quickly process till smooth, without allowing the mixture to melt too much.
  • Pour into glasses and serve with a scattering of the crushed,aromatic coffee beans.

Note: You may skip the alcohol or spike up the slush with Kahlua, Malibu or vodka as desired. A kiddie version slush can be prepared with cocoa, strawberries or mango. Omit the Bourbon and top up with a scoop of ice cream.

Mango-Yogurt Popsicles

Joy on a Stick!

There is a plethora of bright yellow mangoes in the market! They are waiting to be eaten in one form or another. Often, the odd one gets soft and squishy while sitting in my fruit basket on the dining table. That’s the perfect time to open a tub of Verka Dahi, whip them together, and make mango popsicles for the family!

Mango-Yogurt Popsicles


  • 2-3 ripe mangoes
  • 1 tub Verka Dahi
  • 5-6 tbsp powdered sugar
  • 2 tbsp Verka Whole Milk



  • Tie the Verka Dahi in a square piece of muslin cloth. Hang for 3-4 hours till the whey has been drained.
  • Peel, chop, and liquidise the flesh of the mangoes. You need 2 cups of thick pulp.
  • Use a bowl to blend together the pulp, hung dahi, and sugar.
  • Add Verka Milk and mix again. Check if the mixture is just sweet yet tangy.
  • Ladle the mixture into ice-cream moulds. Cover tightly with a foil, then poke ice-cream sticks through the foil.
  • Freeze for 7-8 hours, de-mould, and serve at once.

Note: You may add elaichi powder or saffron for a variation. To demould, briefly dip in warm water to loosen the popsicle. Add coconut milk instead of regular milk for a taste of the tropical.

Dahi-Methi Pooris

Yogurt Goodness

A bunch of fresh green methi can weave magic into many a delightful dish. The leaves are pungent yet foh-so-flavourful when used in measured quantities with other balancing ingredients. Methi parantha remains my all time favourite, only superseded by crispy, crumbly, deep fried methi pooris ! My version uses Verka Dahi to knead the dough, taking the puffy beauties to another level !

Dahi-Methi Pooris:

  • ¾ -1 cup Verka Dahi
  • 1¾ cups wholewheat atta
  • ½ tsp ajwain
  • ½ tsp jeera
  • 1 cup (packed) washed and chopped methi leaves
  • Salt to taste
  • Chili powder (optional)
  • Oil for frying



  • Use a shallow, wide utensil (paraat) ,mingle the atta with the salt, ajwain, jeera and chili powder.
  • Scatter the chopped methi over it and mix lightly.
  • Lightly beat the Verka Dahi and pour over to make a dough, adding a little water if needed.
  • Heat oil for frying while you make even sized balls of the ready dough.
  • Roll out each poori and deep fry in hot oil till it puffs up and acquires a golden colour.
  • Drain and serve with a potato bhaji,chana, or a raita and pickle.

Note : A smearing of oil will prevent the dough from sticking while you roll. Add bajra atta or makki atta to the dough for more nourishment. You can also make these pooris in the form of a snacky bite. Make a firmer dough and roll out a large clump of it. Cut out small shapes with a cookie cutter and deep fry on a lower heat till crisp. In this case the thickness of the dough could be a little more.

Dhaba Mutton

The Dhaba Way

Indian cuisine boasts of a unique range of curries and gravies. Whole spices lend a magical aroma to them while onions, ginger and garlic give them body and taste. Tomatoes may be the commonly used souring agent but dahi also lends a velvety, unmatchable texture to a gravy. A dhaba style mutton is just that – robust, aromatic and flavourful ! Did I forget to say delicious ?!

Dhaba Mutton:

  • 1 kg mutton, cleaned and cut into even sized chunks
  • ¾ cup Verka Dahi
  • ½ tsp haldi
  • 3-3½ tbsp Verka Ghee
  • 1½ tbsp cloves, green elaichi and broken cinnamon (mix of all 3)
  • 2 each of bay leaves and black cardamoms
  • Salt to taste
  • 1¼ cups chopped onion
  • 1½ tsp minced ginger
  • 1½ tbsp ginger-garlic paste
  • ½ tsp each garam masala, kasoori methi, haldi and jeera powder
  • 1 tbsp dhaniya powder
  • Salt and chili powder to taste
  • 1 large tomato, chopped



  • Marinate the mutton in haldi, Verka Dahi and salt, cover and refrigerate for at least 2 hrs.
  • Heat Verka Ghee in a heavy pan and sizzle the whole spices till fragrant.
  • Add chopped onion and saute till lightly browned, followed by ginger garlic paste and a little salt.
  • Add haldi, chili powder and dhaniya powder. Stir for 3-4 minutes.
  • Tip in the chopped tomatoes and cook till the mixture is mushy and the oil is visible along the edges.
  • Slide in the marinated mutton pieces along with the marinating juices.
  • Add jeera powder and stir well to coat.
  • Boil 1¼ cup of water and add to the pan. Stir everything to combine, then slow cook for 50-60 minutes.
  • By now, the mutton should be tender and the ghee floats on top of the gravy.
  • Prior to serving, stir in the minced ginger, garam masala and kasoori methi.


Note: Remove the marinated mutton from the fridge 30 minutes befor you commence cooking. If you are in a hurry, you can cut the cooking time of this dish. Pressure cook for 4 whistles, then check if the mutton has tenderized. You may add fresh dhaniya on top. I personally prefer not to have too many elements to confuse the palate.

Paneer Dum Biryani

Protein Power

Paneer is a wonderful source of protein, quick to cook and easily digestible. We can dish out countless delicacies with paneer as the key ingredient. Its taste needs to be enhanced with some spices and seasoning. I love to make a vegetarian biryani, using a pack of Verka Paneer. As the dum biryani cooks, its aroma lends a subtle, divine magic to the chunks of paneer !

Paneer Dum Biryani:

  • 2 cups basmati rice
  • 3½ tbsp Verka Ghee
  • 1 cup sliced onion
  • ½ tbsp sabut jeera
  • 5-6 elaichi and cloves
  • 1 tbsp peppercorns
  • 1 cup each carrots, beans and mushrooms,thickly sliced
  • ½ cup each corn and sliced red bell pepper
  • 3 bay leaves
  • ¾ tbsp each, chopped ginger and garlic
  • 1 cup Verka Paneer, cubed
  • Salt, chili powder as desired
  • ½ tsp haldi
  • 1 tsp garam masala
  • 2 tbsp each chopped fresh mint and dhaniya



  • Soak the rice in plenty of water for 20-30 minutes.
  • Heat up half the Verka Ghee and fry the onions till well browned. Drain and keep aside.
  • Add the remaining ghee to the pot and crackle the jeera,followed by cloves, bay leaves, peppercorns and elaichi. Stir fry till fragrant (1 minute).
  • Tip in the chopped veggies and saute, adding haldi, chili powder and some salt.
  • Scatter the chopped ginger and garlic into the veggies and cook briefly (2 minutes).
  • Add rice, garam masala,half the fried onions,fresh mint and more salt.
  • Stir lightly, pour in 4¼ cups of water, stir again,then cook covered till the rice is half done.
  • Add the paneer cubes, cover and cook further till the rice grains are completely tender.
  • Uncover the pot and stir the contents to mingle. Serve garnished with the remaining browned onions and fresh dhaniya.


Note : For this recipe, a good quality basmati is as important as the good quality Verka Ghee and Paneer. As a rule you will need 1 teaspoon of salt for every cup of rice used. Extra salt needs to be added for the veggies and paneer. Browning the onions needs time and patience but it is a vital aspect of a biryani.

No-Bake Cocoa Cookies

A Treat Without Heat !

Who can say no to crunchy, decadent, butter laden cookies ? I’d willingly gobble them up but don’t ask me to go make them ! Here is a no-bake-batch you can prepare so easily without going near a hot oven ! They are sheer indulgence, nutritious and ready in a blink !

No-Bake Cocoa Cookies:

  • 3 tbsp Verka Butter
  • 2 tbsp refined oil
  • 6 tbsp cocoa powder
  • ½ cup honey
  • ¾ – 1 tsp cinnamon powder (optional)
  • 4 tbsp peanut butter
  • 1 cup quick cooking oats
  • ¾ tsp vanilla extract



  • Dry roast the oats in a deep pan or a ‘kadhai’ till fragrant (6-7 mins) Remove.
  • In the same vessel. place the Verka Butter, honey, oil, cocoa and cinnamon.
  • Bring to a boil, then cook for 2 minutes, stirring constantly.
  • Switch off the heat, stir in the peanut butter, vanilla and roasted oats. Mix thoroughly.
  • Lay out a sheet of greaseproof paper on a tray or a flat surface.
  • Drop spoonfuls of the mixture on to the paper. Chill to set.
  • Peel off from the paper and transfer to an airtight jar. Bon appetit !


Note: The oats need roasting on a medium fire or else they will be scorched. Spike the cookies with a few spoonfuls of grated coconut, some dried cranberries or some plump raisins. They can be added along with the oats. Check the warm, gooey mixture prior to setting. If it is deficient in sweetness, sprinkle in some powdered sugar.

Chicken Burritos

Make mine Mexican

Tomatoes, beans, cumin and cheese are the core ingredients of Mexican cuisine. Even their tortillas are very close in character to our wheat ‘rotis’. They use paprika which is mildly spicy. Its amazing how a tortilla, rolled up with beans, cheese and cumin infused tomato paste can taste so scrumptious yet so different from all its individual components.Try some delicious burritos, with a punch of Verka Cheese ! They are guaranteed to please the palate !

Chicken Burritos:

  • 8-10 soft wheat rotis, kept warm
  • 1½ tbsp Verka Butter
  • ¾ cup diced onion
  • 500 gm boneless chicken
  • ¼-½ tsp chili powder
  • ½ tsp ground cumin (jeera)
  • 1/2 tsp dried oregano
  • 5 cloves garlic, minced
  • 400 ml thick tomato puree
  • 2- 2½ cups cooked beans (rajmaah)
  • ¾ cup grated Verka Cheese
  • ½ cup chopped shoots of spring onion
  • 5-6 tbsp fresh, chopped cilantro (dhaniya)
  • 1 cup sour cream



  • Heat 1 tbsp Verka Butter in a heavy wok or kadai and saute the onion and garlic.
  • Add diced chicken, degi mirch, salt, oregano, jeera powder and the tomato puree.
  • Cook till the chicken is tender and the ingredients blended.
  • At this stage, ladle some tomato sauce out into a small bowl. This is for later coating the ready burritos.
  • In another pan, add the remaining butter and tip in the beans and some salt.
  • Add grated Verka Cheese, toss to combine and turn off the heat. Mix lightly till the cheese melts and coats the beans.
  • Preheat the oven to 170 degrees C.
  • Slightly warm the tortillas in a microwave oven and lay them out on a clean surface.
  • Ladle some beans mixture over them, followed by the chicken and spring onions.
  • Roll each burrito firmly, coat with a smearing of sauce and arrange in a shallow,rectangular dish.
  • Bake in the oven for 15 minutes, remove and garnish with extra cheese and cilantro.
  • Serve with a bowl of sour cream


Note: ‘Degi mirch’ being a milder chili powder is very suitable for burritos. Sour cream can be prepared by setting warmed cream with a spoonful of yogurt, quite like we set ‘dahi’ at home. Guacamole or salsa also make good accompaniments.

Spiced Banana Fritters

Sp’ice Cream !

The humble banana is the most easily available fruit, all year round. It is laden with goodness and nutrients that give us an incredible power punch.These cinnamon infused medallions are fried till crisp, then served with Verka ice cream and chocolate sauce.When you bite into a morsel, you experience the crunchy exterior, giving way to a mushy banana in the center. Enrobed in ice cream, it’s truly an “Oh My God’ experience ! They are ready in a wink and gone in sixty seconds !

Spiced Banana Fritters:

  • 3-4 bananas
  • ¾ cup maida
  • ½ tsp baking powder
  • ¼ tsp cinnamon powder
  • 1 egg
  • ½-¾ cup full fat Verka Milk
  • Oil for frying



  • Place the maida, baking powder and ground cinnamon in a deep bowl and stir to incorporate.
  • Add an egg and some of the milk and beat lightly. A balloon whisk does a great job.
  • When the mixture is lump-free, add more milk till you have a smooth, thick batter.
  • Set up oil for frying. Cut the bananas into chunks or longish batons.
  • Dip each piece of banana in the batter, shake off excess, then deep fry till crisp and golden hued. Drain on kitchen towels.
  • Serve immediately with Verka Vanilla Ice cream ! Bon appetit !


Note: Grated nutmeg is a fragrant add on to the ground cinnamon. It adds another depth to the fritters. A lovely variation is possible with the use of rice flour instead of maida, along with an addition of desiccated coconut. The oil must be hot, or else the end product will be soggy.

Blitzer Cupcakes

Blitz, Bake & Binge !

Whip, blend and whiz ! These modern terms describe the action of our speedy gadgets that make kitchen work quicker. I love this recipe of blitzer cupcakes because it makes a really quick batch of delicious cupcakes. I suspect I’m also enamoured with it’s name ! Blitz comes from the German word Blitzkrieg. It implies processing thoroughly. All the ingredients are dumped in a bowl and blitzed till they lose their identity. Then, baking these beauties is quick and effortless !

Blitzer Cupcakes:

  • 1 cup powdered sugar
  • 60 gm Verka Butter
  • 2 tbsp oil
  • 2 eggs (large)
  • 1 cup maida
  • pinch of salt
  • 1 tsp baking powder
  • 1 tsp vanilla
  • ¾ cup Verka Milk
  • Choco chips for topping



  • Preheat the oven to 160 degrees C.
  • Keep a muffin tray ready, lined with paper cases.
  • Melt the butter, then add in eggs, oil, vanilla and milk. Beat lightly with a fork.
  • In a deep bowl, sieve together the maida, salt, baking powder and sugar.
  • Pour the wet ingredients over the dry ones and blitz with a stick-blender on low speed. (If the motor heats up, the batter could turn warm and split).
  • When the mixture is smooth, scoop it into the waiting paper cases. Fill only to ¾ level.
  • Sprinkle some choco chips on the top of the batter, then pop them into the oven.
  • Bake for 12-13 minutes, or until golden brown.


Note: Most cakes should be baked in the central shelf of the oven. This is particularly important for cupcakes since they are small portions. High heat can scorch them from the top or the bottom. Chopped dried apricots, prunes, glace cherries or cranberries will also make a great topping.

Crunchy Summer Rolls

There’s an English saying, “We eat with our eyes first “. The visual appeal of food is what tempts us to pop it into our mouths. True savouring of it’s taste follows later.My summer rolls are simply fresh salad with an attractive and translucent ‘gift wrapping’ ! I make them the Vietnamese way with peanut butter and some zingy sauces to spike them up. The original recipe uses tofu but I prefer to replace it with wholesome Verka Paneer.

Crunchy Summer Rolls:

  • 1 carrot, scraped and washed
  • One half of a cucumber
  • ½-¾ of a red bell pepper
  • ½ cup of sliced onion shoots (green part)
  • 300-350 gm Verka Paneer
  • 8-9 rice papers (22 cm wide)
  • 3¼ tbsp peanut butter
  • 2½ tbsp soy sauce
  • 2 tbsp sriracha sauce
  • 1 tbsp each of chili garlic sauce and sesame oil
  • 1 tbsp each of brown sugar and sesame seeds



  • Cut the block of paneer, the cucumber, red bell pepper and carrot and into long strips of equal size.
  • Use a flat dish to marinate the Verka Paneer in ½ tbsp soy sauce and 1 tbsp sriracha sauce. Keep covered for ½ an hour.
  • Use a small bowl and combine the sriracha, soy sauce,chili sauce, peanut butter,brown sugar, sesame oil and a little water. This will be your dipping sauce.
  • Heat up a frying pan, grease lightly and briefly toss the paneer strips. Remove and cool.
  • Boil some water and pour it into a wide, shallow dish. (like a paraat)
  • Soak each sheet of rice paper in the hot water for 10-15 seconds, then lay out on a clean worktop.
  • On every sheet, scatter some sesame seeds, then arrange the strips of bell pepper, carrots, cucumber and paneer.
  • Top up with some sliced green onion, then wrap firmly.
  • Arrange on a pretty platter and serve with the prepared sauce.


Note : Soak the rice paper until it is soft and pliable.When you have arranged the batons of veggies and paneer on them, wait till the rice paper is somewhat dry. At this stage it will be sticky and the layers will adhere nicely.

Dahi wali Bhindi

Bhindi Bemisaal !

Bhindi (lady finger) is one of my favourite summer veggies. It is usually cooked in a dry form, blended with our regular spices and amchoor. When I came across this recipe with a dahi base, I was skeptical. Once attempted, I was won over for life ! Verka Dahi was blended in to make the gloriously velvety gravy for this dish.

Dahi wali Bhindi:

  • ¾ sliced onion
  • 1½ tbsp minced ginger
  • 3 cloves garlic, chopped
  • 1½ tbsp Verka Ghee
  • 150 gm bhindi, cut into large pieces
  • ½ tsp each mustard seeds, jeera, haldi and dhaniya powder
  • Pinch of heeng
  • 2-3 sprigs of curry leaves
  • 1 cup thick Verka Dahi
  • Salt, chili powder and garam masala to taste
  • Oil for frying



  • Heat up Verka Ghee, fry the onions till golden, followed by ginger and garlic.
  • Turn off the heat, cool and blend with a little water till you have a paste.
  • In the same kadhai,add minimal oil and fry the bhindi till a darker green in colour. Remove.
  • Add another trickle of oil to the kadhai and scatter in the mustard, jeera, methi and heeng.
  • Add curry leaves and onion paste and saute for 2 minutes to blend the flavours.
  • Season with chili powder, haldi, dhaniya powder and salt. Fry for a few minutes.
  • Beat Verka Dahi till smooth, then add to the vessel. Stir further.
  • Add the previously fried bhindi and a splash of water, stir and cook covered for 4-5 minutes.
  • Serve hot after stirring in some garam masala.

Strawberry Sundae

A ‘crush’ on you !

Aaah…..strawberries ! These ruby-red, juicy and fragrant berries are also nutritious, carrying a punch of health benefits in the form of antioxidants, fiber and vitamin C. We enjoy them while they are around, but the season is quite short lived ! Every year I religiously process them into a bright, chunky crush. Then it’s ready to pour over a scoop of vanilla ice cream ! For that, the Brand Verka Vanilla Ice Cream wins hands down ! It has a smooth, creamy taste, unmatched by any other !

Strawberry Sundae:

  • 4 punnets of strawberries
  • 700 gm sugar
  • ½ cup lemon juice
  • Verka Vanilla Ice Cream to serve
  • few sprigs of mint leaves to garnish



  • Wash, hull and chop the strawberries.
  • Place them in a wide bowl, then scatter in the sugar, mixing lightly.
  • Cover and keep in a cool place for 7-8 hours.
  • Now tip the sugary berries into a wide kadhaai and cook on high flame till it’s bubbling.
  • Reduce the heat, add lemon juice and continue cooking, stirring all the time.
  • 15-20 minutes later, you should have a thicker syrupy liquid, coating the fruit pieces.
  • Switch off the flame and cool the preserve.
  • To make up a heavenly sundae, chill some tall, pretty glasses in the fridge.
  • Drop a scoop Verka Vanilla icecream into each of them, topping it with some strawberry compote. Repeat with more of both.
  • Finally garnish with a sprig of mint on top of the luscious red sauce. Serve immediately !


Note : The amount of sugar can be increased or reduce as per your personal taste. Mixing sugar and berries draws out the juices and flavour from the fruit. This is called maceration. Since the weather is warm now, you can keep the bowl in the fridge overnight ; prior to cooking. To add an extra dimension to the sundae, scatter some melon seeds over the ice cream, then drizzle with chocolate sauce. The leftover compote can be bottled and placed in the fridge till needed.

Paneer Adraki

Ehsaas Adraki !

Ginger ! My favourite go-to ingredient from the fridge. It lends it’s own sharp kick and heat to any preparation, be it a curry, a kebab, a pulaav or even a chaai ki pyali. To get maximum benefit from it, it’s best not to overcook ginger. Pick a pack of Verka Paneer and cook it with ginger as the key component. Enjoy the adraki ehsaas of this vibrant and unusual dish ! But hey ! Don’t forget that touch of Verka Ghee for your cooking !

Paneer Adraki:

  • 1¾ cup tomatoes, chopped ,then pureed
  • 2 tbsp Verka Ghee
  • 2 tbsp ginger, (thinly sliced, then cut into matchsticks)
  • 300 gm Verka Paneer
  • 1 onion, minced finely
  • 1½ tsp whole jeera
  • Chopped green chili to taste
  • ¾ cup chopped coriander
  • 1 tsp each dhaniya powder and garam masala
  • Salt and chili powder to taste
  • amchoor 1 tsp (optional)
  • 4 tbsp cream



  • Heat Verka Ghee in a wide kadhaai and briefly fry the chopped onion.
  • Add green chili and coriander , then cook further for 3-4 minutes.
  • Pour in the tomato puree along with chili powder, coriander powder and salt.
  • Cook till the ghe separates away from the paste.
  • Add cubed paneer , toss and cook covered for 1-2 minutes.
  • Finally add cream, the ginger matchsticks and garam masala.
  • Sprinkle amchoor if using, then toss to coat, then warm through.


Note : In this preparation, the green dhaniya is cooked into the curry. The ginger is cooked minimally so that its flavour remains heightened.

Lemony Crinkle Cookies

Nothing compares to a crumbly crisp home-made cookie, laden with the goodness of real butter. A few basic ingredients, a squeeze of lemon juice and a pat of Verka Butter is all you need to make these heavenly, tangy morsels. Easy to bake and easier to eat, they are a burst of flavour that pops in the mouth ! Keep a clean, dry tin ready. As soon as they have cooled, put them away to prevent them from getting soggy. Better still, gobble them all at once with a little help from family or friends !

Lemony Crinkle Cookies:

  • 2 cups maida
  • ½ tsp each salt and sodabicarb (meetha soda)
  • 5 tsp lemon juice
  • ½ cup Verka Butter
  • 1¼ cup powdered sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 tbsp grated lemon zest



  • Use a deep bowl to beat the sugar and Verka butter until pale and fluffy
  • Add the egg and vanilla, then whisk further.
  • Sieve together the maida, salt and soda. Stir in the lemon zest.
  • Pre-heat the oven to 170 degrees C.
  • Now gradually add the dry ingredients to the bowl, Beat minimally on lowest speed till just blended in.
  • Systematically drop the batter in small heaps on a baking sheet, 1 tbsp for each mound.
  • Rotate the sheets after 9-10 minutes to encourage even cooking.
  • Bake for a total of 15-17 minutes or till the edges begin to colour slightly.
  • Remove from oven and wait for 2 minutes, then ease the cookies off on to a wire rack.
  • Cool and transfer into an air tight tin.
  • Brew some chaai, pull out the tinful of happiness and enjoy the treat !


Note: Don’t be nervous about using lemon zest. It lends a wonderful flavour to the cookies. While dropping the batter on the sheet, maintain 1 inch of space between each dollop. You don’t need to flatten the cookie dough. The batter will level out automatically when it faces the oven heat !

Buttered Green Peas and Mushrooms

Peas Please !

Frozen, they lie in packets all the year round. Fresh, they come only when in season.Yes dear friends, I am talking about peas. No packed version can compare to the little ones straight from the pod. They are sweet and tender and a vibrant shade of green which looks ever so inviting. Enjoy this simple dish where young peas are teamed with button mushrooms. They are tossed in Verka Butter to make a nourishing acompaniment to any meal.

Buttered Green Peas and Mushrooms

  • 350-400 gm fresh peas
  • 4 spring onions, washed and trimmed
  • 3-4 pods garlic, sliced
  • 250 gm button mushrooms
  • ½ cup vegetable stock
  • 3 tbsp Verka Butter
  • 2 tsp mixed dried herbs
  • Juice and grated zest of 1 lemon (zest is optional)
  • Salt and pepper to taste



  • Chop separately the white and green shoots of the spring onions. Slice the mushrooms separately/
  • Heat 1 tbsp Verka Butter in a pan and stir fry the white shoots of the spring onions along with the garlic. Remove to a plate.
  • Add the remaining butter to the pan and tip in the mushrooms. Saute till browned.
  • Boil the peas in the vegetable stock till they are tender and most of the liquid has evaporated.
  • Add the onion, garlic and cooked peas to the pan. Add salt , pepper, sliced onion-greens and dried herbs. Mix well and warm through

Kesariya Thandaai

Velvety Bliss !

Holi heralds the arrival of spring, cool evenings and my favourite drink, the thandaai. A brimming glassful of Kesari Thandaai is a perfect blend of wholesome milk, infused with sugar, zingy spices and nuts. Why confine it to just Holi ? It is delicious any time during the summer months. I use Verka Whole Milk to make it even more smooth and velvety. Cheers to the goodness of Thandaai. Cheers to happiness !

Kesariya Thandaai

• ¾ cup almonds
• 1/3 cup pistachios (unsalted)
• 1½ ltr. Verka Full Cream Milk
• 4-5 strands saffron, soaked in a little hot milk
• 1 cup sugar (or to taste)
• 2 tbsp whole fennel (saunf)
• 2 tbsp peppercorns
• 1 tsp seeds from green elaichi
• 1 tbsp poppy seeds (khus khus)
• 1 tbsp ‘gulkand’


• Soak the pistachios, almonds, poppy seeds, peppercorns, elaichi seeds and fennel in minimal water for 2 hours.

• Grind them to a fine paste.

• Using a heavy bottomed vessel, boilthe milk, sugar and the saffron infusion.

• dd the paste of nuts and spices and cook for another 10 minutes.

• Switch off the heat, cool the liquid and strain through a fine mesh.

• Stir in the gulkand and serve chilled with a few rose petals on top of each glassful.

Note: Infusing the saffron in hot milk brings out it’s fragrance and lends a lovely hue to the drink. You can substitute the nuts with any others of your choice. Cashews and ‘magaz’ lend a great taste too. Don’t have ‘gulkand’ handy ? Use rose water in the chilled drink.


Bhojpuri Basics

Atta, sugar, sooji and ghee. It can’t get more basic than that ! These staple ingredients get together to create ‘Thekua’, a rustic cookie that has a ancient Bhojpuri connect. It is a popular snack, prepared during chhath puja in Bihar and its neighbouring states.Very often, a wooden mould is used to create a pretty pattern across the surface of the cookie. Made with good, wholesome Verka Ghee, these crispy, crumbly and delicious thekua will keep well for several weeks if placed in an air tight container.


• 1¼ cup atta

• 1¼ tbsp desiccated coconut

• 3 tbsp sooji

• ¼ cup powdered sugar

• 4¼ tbsp Verka Ghee

• ¾-1 tsp elaichi powder

• Oil for frying


• Use a deep bowl and mix together the atta,coconut, sooji, sugar and elaichi powder.

• Add ghee evenly across the surface, then blend it in lightly with your fingertips.

• When the mixture looks crumbly add water, a little at a time and knead it into a stiff dough.

• Set up oil for frying and roll out half the dough into a thick disc (½ inch)

• Use a cookie cutter to stamp out circles of dough.

• Fry them till they are golden brown and crisp.

• Remove from the oil, then repeat the process with the remaining dough.

• Drain and cool the thekuas, pop them into your mouth or into a cookie jar ! Bon Appetit !

Note : For the calorie conscious, try baking a batch in the oven at 180 degrees C for 10-12 minutes.You may replace sugar with jaggery (gud ) in this recipe. You can score a pretty design on them with a fork. A pizza cutter can easily be used instead of a cookie cutter to make square pieces.

Methi ke Paranthey

Methi ki Mauj

Paranthas are the ultimate comfort food, filling the tummy and so fulfilling and satisfying ! Depending on seasonal availability, we prepare them with numerous stuffings at different times of the year. My all time winter favs are methi paranthas. The sharp bitterness of the deep green leaves marries so perfectly with pure desi ghee from Brand Verka. Tangy pickle adds the tantalising touch to the mouthful of flavour !

Methi ke Paranthey

• 1½ cups washed and chopped methi leaves (tightly packed)

• 2 cups atta

• 7-8 tbsp Verka Ghee

• 5 tbsp Verka Dahi

• ¾ tsp whole ‘ajwain’ seeds (carom)

• ½ tsp jeera powder and chili powder

• Salt to taste


• Use a ‘paraat’ and mix together the ‘atta’, salt, ‘ajwain, ‘jeera’ and chili powders.

• Scatter the methi leaves in, then mix well.

• Warm 2 tbsp of Verka Ghee and sprinkle over the dry ingredients.

• Beat the Verka Dahi and pour evenly over the ‘paraat’.

• Swirl through with your fingertips and knead, adding more water to make a soft dough.

• Cover with a moist cloth and allow it to rest for 30 minutes.

• Use the dough to roast paranthas on the ‘tava’, smearing each side with Verka Ghee.

• Serve with pickle and a bowl of Verka Dahi. Enjoy !

Note: You can also combine grated ‘mooli’ with the ‘methi’ for the paranthas. The correct amount of salt in the dough is very important or else the end product will seem bitter. Here’s a trick. Flatten a small knob of dough between your fingertips and microwave for a few seconds. Taste it to check salt. If it seems deficient, scatter some more on to the dough and knead it in again.

Strawberry topped Pancakes

Sweet and tangy, fragrant and juicy, the strawberry is such a beautiful work of nature ! It is packed with a punch of essential vitamins and antioxidants. Make a pile of warm and buttery pancakes using Verka Butter and Verka Dahi, then crown them with a scattering of this vibrant fruit !

Strawberry topped Pancakes

• 2½ cups maida (280 gm)
• 6 tbsp Verka Butter (plus ¼ tbsp for greasing the pan)
• 70 gm sugar
• 1¼ tsp baking powder
• ½ tsp soda bicarb
• ¼ tsp salt
• 1½ cups Verka Dahi
• 2 eggs
• 1 tsp vanilla essence
• 1¼ cup sliced strawberries
• 4-5 tbsp honey


• Use a bowl to mix together the maida, sugar, baking powder, soda and salt.

• Microwave the butter in a small bowl till melted. Cool.

• Whisk together the eggs, Verka Dahi, vanilla and half a cup of water, then add the melted Verka Butter.

• Now mix in the wet ingredients into the dry ones, stirring gently.

• Heat up a frying pan, grease with a little butter, then drop ¼ cup of batter on it. Try to maintain a reasonably rounded shape.

• Flip after a minute, or when the edges look dry and bubbles appear on the surface. Cook the other side for another 2 minutes, then repeat the process to cook the rest of the batter.

• Make a stack of 2-3 pancakes, top with some sliced strawberries, then drizzle honey over them. Serve warm.

Note : Do not stir the batter too vigorously. As a variation you can substitute the strawberries with sliced peaches,plums, bananas or any other fruit. The pancakes can be frozen ahead for future use. When needed, thaw and rewarm lightly on a hot pan. (Do not microwave. They will become tough and leathery.)

Paneer Kulcha

Oh! What I’d give for a soft, bready kulcha, stuffed with herbs and paneer, drizzled with butter and teamed with spicy ‘chanas’? The joy of such a meal is unsurpassed, even when compared to a five-star fare. Get a pack of soft, fresh, and wholesome Verka Paneer and get started with this incredibly simple version of the popular street food! Don’t forget to use Verka Dahi and Verka Butter too!

Paneer Kulcha


2 cups ‘maida’ (or 1 cup ‘atta’ & 1 cup ‘maida’)
3 tbsp refined oil
2½ tbsp Verka Butter
1¼ tsp powdered sugar
½ tsp salt
1 tsp baking powder
¼ tsp soda bicarb
1¾ grated Verka Paneer
¾ tbsp each minced green chilli and ginger
½ – ¾ tsp each ‘ajwain’, degi mirch, and garam masala
1 tbsp each black sesame seeds (til) and dried mango powder (amchoor)
5-7 tbsp chopped fresh coriander leaves
Salt to taste


Use a wide bowl to mix maida, salt, baking powder, soda, ajwain, Verka Dahi, sugar and oil.

Knead into a soft dough, adding warm water when needed. (about ½- ¾ cup)

Smear the dough with oil and rest for 2 hours in a cling filmed bowl.

In another bowl, mix grated paneer, chopped chilli, ginger, degi mirch, 3 tbsp chopped ‘dhania’, ajwain, garam masala, amchoor, and salt. Keep aside.

Re-knead the dough for a few minutes till smooth. Pinch off even sized balls from the dough, shape and keep covered.

Roll out each ball, add a generous amount of stuffing and pleat together the outer edges to seal well. Scatter some black ’til’ and green ‘dhania’ on each stuffed ball.

Roll carefully and cook on a hot tava till puffy and brown. Flip over and cook again.

Remove from the tava and brush with melted butter
Serve with ‘chanas’, or just Verka Dahi and ‘achaar’.

Note: Try this method to get a ‘tandoori’ look – pat the rolled kulcha with wet fingers and stick it down on to the hot tava. (the ’til’ and ‘dhania’ side should face upwards). After one minute, lower the heat, flip over the tava and let the kulcha come in contact with the direct flame. The kulcha will get beautiful blisters as if it has come out of a ‘tandoor’!

Magical Minestrone

A hearty bowlful of soup is sheer comfort on a winter evening. A balanced diet should contain proteins, carbohydrates, fats, and vegetables. Minestrone is one such delicious soup which represents all the food groups. Nourishing as well as filling, it makes a complete meal when teamed with buttered dinner rolls. Don’t forget to add the magic of Verka Butter and Verka Cheese to complete the wonder-bowls!

Minestrone Soup:

1 medium sized onion, chopped
½ cup each shredded cabbage and carrot
1 stalk celery, sliced
2 cups boiled ‘Rajmah’
4 tbsp Verka Butter
2 cups tomato puree
4 cups vegetable or chicken stock
1½ cup peeled and cubed potatoes
3-4 cloves garlic, minced finely
1½ dried mixed herbs
½ cup macaroni
½ cup grated Verka Cheese
Salt and pepper to taste


Heat Verka Butter in a pan and saute the onion, celery, and carrots for a few minutes.
Add garlic, cabbage, potatoes, tomato puree, ‘Rajmah’, stock, salt and pepper.
Bring to a rolling boil, then cover, lower the heat and cook till the veggies are tender.
Add the pasta and simmer till the latter has softened.
Check the seasoning and ladle into individual bowls.

Serve topped with grated Verka Cheese.

Chicken 65

Spicy, delicious chunks of chicken, flavoured to perfection the Southern way! I’m talking about Hyderabad’s popular Chicken 65! It makes a great starter when drizzled with lemon juice and accompanied by onion rings and chutney. Verka Dahi gives a delightful depth to the marinade, enhancing the taste of the yummy morsels. Verka Ghee in the final ‘tadka’ crowns it all beautifully!


• 400 gm boneless chicken, cut into even-sized pieces
• 1 cup Verka Dahi
• ½ tsp each turmeric, chilli powder, and garam masala
• 1 tbsp ginger garlic paste
• 1½ tbsp each maida and cornflour
• 1 egg
• ½ tbsp Verka Ghee
• 2 tsp mustard seeds
• 2 dried red chillies
• 2-3 sprigs curry leaves
• Salt to taste
• Oil for frying
• Chopped dhaniya, onions and lemon juice to serve.


• Tie up the Verka Dahi in a square piece of muslin. Hang for 1 hour to drain out the liquid.
• Using a bowl, stir the thick dahi along with ginger-garlic paste, salt, haldi, chilli powder and garam masala.
• Mix in the maida and cornflour, drop in the chicken pieces and mix to coat well.
• Cover and keep aside for at least half an hour so that flavours mingle.
• Heat oil in a kadhai or a wok, then fry the chicken pieces in batches. Remove and drain when golden brown.
• Heat the Verka Ghee and splutter the mustard seeds, followed by red chilli and curry patta.
• Pour this over the fried chicken and toss well.
• Serve hot with a squeeze of lemon and a garnish of dhaniya leaves.

Note: For a more crisp and authentic version , replace half of the maida in the batter with rice flour. You can even prepare a gravy and transform this starter into a main course. Avoid re-heating. The chicken pieces will lose succulence and become dry and chew.

Red Velvet Cake


• 1⁄2 cup Verka Butter (115 gm) plus a little for greasing the cake tin
• 11⁄2 cups grain sugar
• 1 cup Verka Dahi
• 3 tbsp cocoa powder
• 2 large eggs
• 21⁄2 cups maida
• 1 tsp soda
• 1 tsp salt
• 1 tbsp vinegar
• 2 tbsp red food colour
• 11⁄2 tsp vanilla essence


• Grease a heart shaped cake tin with butter. Dust it with a little maida.
• Whip together the butter, sugar, and vanilla essence.
• In a small bowl, mix the Verka Dahi, cocoa, and food colour. Keep aside.
• Add eggs, one at a time, whisking between each addition.
• Sieve together the maida, soda, and salt.
• Preheat the oven to 180 degrees C.
• Now add half the maida, then half the dahi mixture to the batter. Mix.
• Add the remaining maida. In the second portion of dahi, stir in the vinegar and add to the bowl. Beat again to blend.
• Pour the batter into the cake tin and bake for 30-40 minutes till cooked in the center.

Note: Bake the cake in the middle rack of the oven. This prevents the top from over-browning. You can slice this cake and layer it with whipped cream. Smooth the top with another layer of cream, then decorate with sliced strawberries.

Matar Tikkiyan

Yield: 16


  • 3 cup-Green Peas
  • 2 ½ cup- Verka Curds
  • ¼ teaspoon- Green cardamom powder
  • 2- Green Chilli chopped
  • Rock Salt
  • 1 tablespoon- Fresh coriander chopped
  • ¼ teaspoon- Cumin powder
  • 2 tablespoon- Channa Sattu – Roasted channa powder
  • ¾ teaspoon- Gud shaker
  • 1 teaspoon- Black pepper, freshly pounded
  • 1 ½ tablespoon- Verka cheese, grated
  • Fresh bread crumbs to coat
  • Verka ghee to fry



  • Place damp muslin cloth on a soup strainer, keep on a larger bowl. Now place gently the curd without whisk or mixed on the muslin cloth to remove the whey. Place the curd bowl in the refrigerator for 4 hours to let whole whey out. Curd will turn into a cream cheese.
  • Meanwhile boil the green peas without covering until well cooked. Remove. Drain and refresh in cold water. Drain and let them cool and air dry for two hours.
  • Transfer the curd cheese in a bowl, add cardamom powder, green chilli, rock salt, coriander, sattu, shaker, black pepper and boiled green peas.
  • Using hand or spoon stir well until all ingredients are combined together and green peas slightly mashed . If the mixture is sticky, add a little more sattu.
  • Divide mixture into 16 – 20 equal portions. Make a small round mutter mixture using palms, coat it with bread crumbs and shape into Patties. Continue the same steps for the remaining potions.
  • Heat ghee in a heavy wok on medium heat. Add the patties in batches. Deep fry them until they are crisp and golden. Remove on kitchen paper.
  • Serve with mint chutney or any other of your choice.

Paneer Kheer

To Serve – 4


  • 1 cup Verka Pneer
  • 3 cup Verka milk full cream
  • 3 ½ tablespoon Jaggery powder / Burra khand
  • ¼ teaspoon Cardamom powder
  • 1 tablespoon Melon seed powder
  • 8 Almonds, overnight soaked and then remove

the skin. Split into two


  • Crumble paneer with your hands, cover and keep aside.
  • Bring milk to boil in a heavy bottom pan on medium heat. When starts boiling reduce heat to medium low and simmer for 10 minutes.
  • Add crumbled paneer, mix well, increase heat to medium high. Allow the milk to boil, reduce the heat medium low. Now add cardamom powder, melon powder, mix well and continue cooking for 6 to 8 minutes.
  • Add jaggery or khan, mix well, remove from heat, stir once or twice.

Remove in serving bowl and garnish with soaked almond halves. May be topped with pure silver or gold leaves.

Kaju Pinni Dahi Pie

Prep:5 mins Cook:0 mins Freezing Time:2 hrs Yield: 8 servings


  • 1 ¼ cup- Verka Kaju pinni crumbled
  • 2 Cups- Verka Curd whisked
  • ¼ Teaspoon- Saffron
  • !/3 Cup- Burra Khand
  • 2 Teaspoon- Powder Gelatin

To Serve: 8

9 inch stainless steel ring and 1inch high and a butter paper.


  • Cut 10×10 inch butter paper in a platter. Place 9 inch stainless steel ring on the butter paper.
  • Crumb kaju pinni, spread evenly on the butter paper and up on the sides, without moving the ring. Refrigerate the ring, until the filling is prepared.
  • Crush the saffron strings. Pour over 1 tablespoon of hot Verka milk and stir. Leave it for 2 – 3 minutes, stir and leave it until saffron softens and takes on a golden color may take about 5 minutes.
  • Whisk Verka curd in a medium bowl. Add burra khand and dissolved saffron and whisk again for few seconds.
  • Take gelatin in a small bowl then add 2 ½ teaspoon of hot water into the gelatin, mix until melts completely.
  • Whisk gelatin into yogurt mixture gently few seconds. Pour curd filling into ring with Verka kaju pinni chilled crust and leveled it.
  • Cover and chill until filling is set, at least 8 hours or overnight.
  • Remove the ring carefully and cut into 8 pieces with sharp knife.

Verka Paneer

To serve: 4 – 5


  • 500 grams Verka Paneer
  • 2 tablespoon Verka Ghee
  • 1 teaspoon Cumin seeds
  • 4 Green Cardamom freshly crushed
  • 1 tablespoon Green chillies chopped
  • 1 tablespoon ` Ginger chopped
  • 1 cup Tomato puree, cut tomatoes in quarters.
  • ¼ teaspoon Turmeric powder
  • 1 ½ tablespoon Coriander powder
  • 2 cups Verka Full cream Milk
  • Salt
  • 4-6 Raisins, remove stems, wash and keep
  • ¾ tablespoon Roasted Channa powder
  • ½ teaspoon Garam masala
  • 1 teaspoon Dried Kasuri Fenugreek leaves


Cut Verka paneer in to 10mm thick squares or triangles. Heat 1tablespoon Verka ghee in a pan and pan grill the Verka paneer until has light brown on the sides. Remove and keep aside.

Take tomatoes, green chilli, ginger, turmeric powder and blend to a puree. Remove and keep reserve.

Heat the remaining Verka ghee in a pan on low heat, add cumin seeds, green cardamom, stir and sauté until a pleasant aroma starts coming from the spices. Add whole dried red chilli and stir., now add tomato puree, increase heat to medium, stir regularly until masala start surfacing the ghee.

Add coriander powder stir for 30 – 40 seconds. The Pour half cup of Verka full cream milk slowly, continue strring until milk is absorbed in the masala. Repeat until all the whole milk is used.

Sprinkle salt, stir, and 2 cup of hot water, mix and bring to boil. Add pan grilled paneer, raisins and stir gently. Reduce heat to medium – low and Let it cook for 4 – 5 minutes.

Take roasted channa powder in a small bowl, add 2 -3 tablespoon of warm water, mix well no lumps. Now add to the cooking gravy, while stirring until it mix well. Let it cook for minute, sprinkle garam masal cover and let it cook for 2 minutes.

Remove carefully in a serving bowl and garnish with dried kasuri fenugreek leaves crushed gently between your hands evenly.

Enjoy with roti / paratha / khameeri poori

Verka Lassi Cheese Buns

Yield : 20 -22

  • 4 cups Whole wheat flour finely sieved. As it is sieved through muslin cloth. Plus ¼ cup for dusting
  • 2 teaspoons Rock salt
  • 2 tablespoons Sugar
  • 2 ¼ teaspoons Instant yeast or 20 grams fresh yeast
  • 1 cup Boiling water
  • 1 cup Verka Lassi plain or salted
  • 6 tablespoons Verka butter melteds
  • 1 ½ cup Verka cheese grated
  • ¾ teaspoon Ajwain
  • Verka butter melted for greasing the baking pans


Preparation :
In a large bowl, whisk together 4 cups flour, the salt, sugar, and instant yeast. In a medium bowl, pour the boiling water over the Verka lassi and mix. Let it cool for 8 -10 minutes. Now pour into the add flour mixture. Add 4 tablespoons of the melted Verka butter.

Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp cloth and keep it aside in a warm spot to rise for 1½ to 2 hours, until the dough has doubled in bulk.

Set a rack in the middle of the oven and preheat it to 190° C or 375° F. Grease two 8-inch circle or square baking pans generously with the softened Verka butter. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball.

Spread ¼ cup of the flour onto a clean surface. Using your two forks and working from the center out, separate the dough into two equal pieces. Use the forks to lift one half of the dough onto your clean surface. Using as much flour as necessary from the surface, dust your hands and the exterior of the dough, then shape the mass as best you can into a ball. Using a bench scraper or a knife, divide the mass into 10 to 12 equal-size pieces, each 1- to 2-inches in diameter. Using as much flour as needed to prevent sticking, roll each piece into a ball — it’s okay if each piece is a little misshapen — then transfer to one of the prepared pans, spacing them evenly apart. Repeat with the remaining dough and the second pan. Do not cover the pans. Let the dough rise on the countertop near the oven (or another warm, draft-free spot) for 20 to 25 minutes or longer (up to 1 hour if they’ve been refrigerated), until the dough pieces have puffed to almost fill the pans.

Transfer both pans to the oven and bake for 20 to 25 minutes, until golden. remove immediately spread the ajwain mixed Verka cheese evenly on the bread in both pans. Pour the 2 tablespoons of melted Verka butter evenly on cheese. Reduce the temperature to 125° C or 227° F. Place the pans Let the bread baked for 3-4 minutes, remove and let them cool for a minute.

Excellent savoury lassi buns with tea / coffee or even with the meals. May be used to make mini sandwiches

Dahi Brownies


  • 1 cup – Atta finely sieved or passed through muslin.
  • 1/3 Teaspoon- Baking powder
  • ¼ Teaspoon- Rock Salt
  • 6 Table spoon- Unsalted butter if butter is salted the don’t use rock salt
  • 1 Cup- Grain sugar
  • ½ Cup- Cocoa powder
  • ¼ Teaspoon-Cinnamon powder
  • 1 -Verka curd whisked lightly

Yield – Makes 12


– Preheat oven to 350 degrees Fahrenheit or 175 degree Celsius.

– Line the baking pan with soft butter and then with flour. Better the pan is 9x9x2 inch.

– Sieve the flour along with baking powder and rock salt in large bowl.

– Take ½ cup chocolate chips and butter in a large stainless-steel bowl. Set bowl over a saucepan of simmering water (double boiler) and stir until chocolate and butter are melted and smooth. Remove bowl from heat.

– Whisk in sugar, cocoa powder, cinnamon powder and curd. Fold ingredients well. Add remaining chocolate chips and fold gently.

– Pour brownie mixture into prepared pan.

  • Bake until a thick tester inserted into center of brownie comes out with a few moist crumbs attached, baking will take 25-28 minutes. Remove.
  • Let dhein brownie cool completely. Cut into squares with a sharp knife

Meetha Masala Dahi


  • 4 cups- Verka curd
  • 4 Tablespoon- Shakar or powdered Gur
  • ¾ Tablespoon – Fennel freshly crushed
  • A pinch of garam masala
  • ¼ cup- Pistachio or almond or both slivers
  • 4 Silver or 1 gold leafs (optional)



– Take a large enough muslin cloth which can hold the 4 cups of Verka curd. Soak in water and squeeze, line a sieve with muslin and set sieve over a large bowl. Place the Verka curd on the muslin cloth (curd should not be whisked). Fold the ends of the muslin cloth over the Verka curd and place a stainless steel plate on top. Place half a kilo of weigh it down to squeeze the whey out. It will take approximately 20 minutes to 25 minutes. Reserve the whey in a bowl.

-Remove the plate from over curd. Lift the muslin gently and transfer Verka curd to a bowl. It’s look like curd cheese.

-Add shaker, fennel and whisk well until gets the creamy texture. If too hard then may add few spoons of the reserved whey. Check the sweetness.

-Finely add a pinch of garam masala and whisk well.

-Now shift into serving bowl, garnish with slivers of almonds or pistachio or both and silver or gold leafs.

Doodh Sabudhana Pakora


  • 3 cups – Verka full cream Milk
  • ¼ cup – Sabudana (tapioca pearls)
  • 3 teaspoon – Cornflour
  • ½ teaspoon – Cumin seeds
  • ½ teaspoon – Ajwain
  • Rock Salt
  • ¾ teaspoon – Green chili finely chopped
  • ¼ teaspoon – Turmeric
  • 1 tablespoon – Verka Ghee
  • ¾ cup – Besan
  • ¼ cup – Bread crumbs freshly made with the fresh bread.


Soak sabudana in 1 cup of warm milk, cover and keep aside.
Bring 2 cups of milk to boil on medium heat in a kadahi. Add the sabudana along with milk to the boiling milk. Bring to boil, reduce heat and let it simmer until sabudana is tender. Check doneness by biting a few sabudana. They should not be hard or chewy.
Now make a slur of 1 teaspoon of cornflour with milk and add to the sabudana, keep stirring until no lumps and dissolved. Now add cumin seeds, ajwain, rock salt, finely chopped green chilies and turmeric, stir in a tablespoon Verka ghee, mix well and let it cook for a minute.
Meanwhile prepare 1inch or 2.5cm deep small tray, line it with a film or line the tray with Verka ghee.
Pour the sabudana mixture in the prepared tray, let it cool. Then cover and keep in the refrigerator for 2 hours. Remove from the refrigerator and it is well set. Remove on a cutting board. Handle carefully and gently, its like hard jelly. Cut with sharp knife into 1.5 inch or 3.75cm. Prepare a mixture of besan, bread crumbs and season lightly. Make a slur of reserved corn flour with little milk. This cornflour slur is slightly thicker.
Heat ghee to shallow fry in a deep pan on low medium heat. Take each piece, roll in the besan & crumbs mixture, remove extra crumbs, pick up gently and place in the pan to fry. If heat is high, reduce. Put few at one time, turn time to time until on side golden, fry until all sides are fried. Remove carefully with right spatula.
Serve with chutney you like.

Roast Chicken


  • One Whole chicken 900g – 1000g, remove the skin
  • Rock Salt
  • 1 ½ tablespoon Freshly pounded black peppercorn
  • 1 tablespoon Verka butter
  • 2 tablespoon Sesame oil / Pumpkin oil
  • 2 sticks Cassia
  • 8 cloves Garlic crushed with skin on
  • 1 tablespoon Fresh Turmeric slices
  • 1 teaspoon Black cumin seeds
  • 2 pieces Green chilies with small slit
  • 2 pieces Whole dry red chilli
  • 2 tablespoon Ginger thick julienne
  • 1 cup Verka full cream Milk
  • 4 Dried Plump
  • 4 large springs Coriander leaves
  • 10 leaves Fresh Mint



Heat oven to 375°F – 190°C. Season the chicken aggressively with the salt and pepper. Place a pot that will just big enough to fit the chicken tightly over medium-high heat. Add the verka butter and sesame oil to the pot. When the butter has melted and is starting to foam, add the chicken to the pot and sear it, turning all over after few minutes, until it has browned all over. Remove the chicken from the pot and place it on a platter. Strain the butter & oil and reserve. Discard what left in the strainer.

Place the pot on the low medium heat with the 2 tablespoon reserved butter & oil. Now stir in cassia sticks, crushed garlic to the pot, and when they start sizzling. Place the seared chicken to the pot, along with add on top turmeric slices, black cumin seeds, green chilies, whole red chili, ginger julienne, and the Verka milk. Finally add dried plums to the pot. Place the pot in the preheated oven. Roast for 1 hours, basting the chicken. After roasting 40 – 45 minutes, add coriander sprigs, mint leaves. Continue cooking until the chicken is cooked through and tender and the gravy has reduced into a thick, curdled gravy. (If the gravy is reducing too quickly, put a cover pot half or may add few spoons of milk)

Remove from, let it cool to the room temperature, cut the chicken in6 – 8 pieces, arrange on the platter. Remove all the gravy in a pan, may add few spoons of milk, heat on a low medium heat unless heat passed through. Check seasoning. To serve, spread spoon full of curdled and rough gravy with all hole spices and herbs. Goes well with chappaties.

Dahi Meat


  • 700 Grams- Lamb-cut – shank, chops , meat with bone
  • 2 Teaspoon- Garlic coarsely grinded
  • 1 Teaspoon- Ginger coarsely grounded
  • Salt
  • 8- Green cardamoms crushed
  • 4- Black cardamoms crushed
  • 6- Cloves
  • ¾ Teaspoon-Turmeric powder
  • 1 cup- Verka Curd whisked
  • 1 ½ Tablespoon- Browned onion crushed
  • 1Tablespoon- Red chili flacks
  • ¼ Cup- Verka Ghee
  • ½ Teaspoon- Black cumin
  • 1 Teaspoon- Dried mint leaves


Take meat with garlic, ginger, salt, green cardamom, black cardamom, cloves and turmeric in a large bowl. Mix well until each piece rubbed gently. Leave the meat covered for 20 minutes, if like to keep longer leave it in refrigerator for 1 hour.
Add 6 cups of warm water in a heavy bottom pan and stir well. Place the pan on high heat and stir gently continuously until it starts boing. Reduce heat to medium low, cover and let the meat cook until almost cooked. Stir occasionally while cooking.
Add whisked Verka curd, browned onion and red chili flacks and Verka ghee stir and continue cooking until starts simmering. Reduce to low heat, cover, let it cook for 3 minutes and stir gently once.
Sprinkle black cumin, don’t mix and continue cooking until slightly ghee starts surfacing and reach to semi thick gravy.
Check seasoning, remove sprinkle dried mint leaves gently crushed between palms.
Serve warm with roti.

Red Velvet Cake


• 1⁄2 cup Verka Butter (115 gm) plus a little for greasing the cake tin
• 11⁄2 cups grain sugar
• 1 cup Verka Dahi
• 3 tbsp cocoa powder
• 2 large eggs
• 21⁄2 cups maida
• 1 tsp soda
• 1 tsp salt
• 1 tbsp vinegar
• 2 tbsp red food colour
• 11⁄2 tsp vanilla essence


• Grease a heart shaped cake tin with butter. Dust it with a little maida.
• Whip together the butter, sugar, and vanilla essence.
• In a small bowl, mix the Verka Dahi, cocoa, and food colour. Keep aside.
• Add eggs, one at a time, whisking between each addition.
• Sieve together the maida, soda, and salt.
• Preheat the oven to 180 degrees C.
• Now add half the maida, then half the dahi mixture to the batter. Mix.
• Add the remaining maida. In the second portion of dahi, stir in the vinegar and add to the bowl. Beat again to blend.
• Pour the batter into the cake tin and bake for 30-40 minutes till cooked in the center.

Note: Bake the cake in the middle rack of the oven. This prevents the top from over-browning. You can slice this cake and layer it with whipped cream. Smooth the top with another layer of cream, then decorate with sliced strawberries.

Orange Curd

Ooooh Oranges!

Juicy, sweet, and tangy, the kinnows in the market are delicious as well as nourishing. It’s a great idea to convert these orange orbs into an orange curd and enjoy it, well after we bid farewell to the seasonal fruit. This melt-in-the-mouth curd is ideal for layering cakes, topping ice-creams, and even spreading over a fruit bun or a slice of bread. Make a few jars, pop them in the fridge, and savour it at leisure!


  • 1 whole egg
  • 3 egg yolks
  • 113 gm Verka Butter (cubed)
  • 1¼ tbsp cornflour
  • 4 tbsp lemon juice
  • ½ tbsp grated lemon rind
  • ¾ cup juice of a kinnow (90 ml.)
  • ½ cup sugar (100 gm)
  • ¼ tsp salt


  • In a deep, steel bowl, mix together the whole egg, yolks, sugar, grated rind, salt, and cornflour.
  • Whisk till the sugar dissolves and the mixture gets fluffy.
  • Slowly stir in the kinnow and the lemon juice.
  • Place this bowl over another bigger bowl containing 2 cups of water. Set up both the bowls on the gas. We want the simmering water from the lower bowl to provide indirect heat to the upper bowl.
  • Keep the heat on minimum. The cooking should continue with just the steam from the water below.
  • In 8-10 minutes, the mixture will become thicker and saucy.
  • Take the pan off the heat and cool for a minute.
  • Gradually, add the cubes of Verka Butter, one at a time while beating with a balloon whisk.
  • Incorporate all the butter like this and then pour the mixture through a mesh strainer.

Note: Lemon curd can be prepared with the same recipe. Just switch the orange / kinnow juice for the lemon juice. A drop or two of good quality orange food colour will enhance the appearance of the orange curd. Thin this curd with a splash of milk and use it as a sauce for ice-creams. It’s a zingy addition for a banana milkshake! Never cook any tangy curd in an aluminium pan. Egg yolks can react with the metal resulting in a greenish-tinged product.

Buttery Pav Bhaji

Bring on the Bhaji!

Nothing beats the buttery spiciness of a mound of flavourful ‘bhaji’ sitting atop a soft ‘pav’, aimed straight at the mouth! Make a bowlful of this Mumbaiya street food and don’t forget the extra pat of Verka Butter!


  • 1½ peeled and diced potatoes
  • 1 cup each chopped onion, cabbage, carrots, and capsicum
  • 1 cup shelled peas
  • ½ a head of a medium-sized cauliflower, broken into small florets
  • 1 tbsp ginger and garlic paste
  • 1¾ cup chopped tomatoes
  • Salt, ‘deggi mirch’,chopped green chilli (1 or 2), lemon juice, and fresh coriander to taste
  • 6-7 tbsp Verka Butter
  • 4-5 tbsp ‘pav bhaji’ masala


  • Pressure cook the potatoes, cabbage, carrot, cauliflower, capsicum and peas with 1 cup of water and a little salt.
  • Heat 4 tbsp Verka Butter in a wide pan, then saute the onions till brown.
  • Add ginger-garlic paste, chopped green chilies, and tomatoes.
  • Cook for a few minutes, and add red chilli powder and ‘pav bhaji’ masala.
  • Tip in the cooked veggies with only some of the water from the cooker. Mix well and mash.
  • Check the seasoning, then add lemon juice and chopped coriander leaves.
  • Serve hot with lightly toasted, buttered ‘pavs’ and heaps of minced onion.

Note: Contrary to the above recipe, I don’t pressure cook my capsicum. I prefer to add it along with the onions. That way, they get tender enough yet retain some of their bright green colour and texture. Add more water during mashing the bhaji only if needed. You can elevate this recipe further by topping it with half a cup of grated Verka Paneer.


Cheesy Broccoli Soup

Comfort in a Bowl

The steaming warmth of a nourishing and flavorful soup is always welcome on chilly winter evenings. Here, a cheesy, creamy broccoli soup would tick all the boxes. Verka Cheese adds delicious goodness to the broccoli benefit in this quick, soul-satisfying bowl of comfort.


  • 3 tbsp Verka Butter
  • 1 medium-sized onion, peeled and chopped
  • 5 cloves garlic, peeled and sliced thinly
  • 4 tbsp ‘maida’
  • 2 cups chicken or vegetable stock
  • 3 cups full-fat Verka Milk
  • Salt and pepper to taste
  • 450-500 gm broccoli
  • 2½-3 cups grated carrots
  • 1½ cups grated Verka Cheese


  • Heat the Verka butter in a deep pan and saute the onion till soft and transparent.
  • Add garlic and cook further till the raw smell disappears.
  • Scatter the ‘maida’ into the pan, stir briskly, and cook for 1-2 minutes.
  • Lower the heat and pour in the stock and Verka Milk, stirring all the time to prevent lumps.
  • Break up the broccoli into small florets.
  • Add the carrots and broccoli into the pan and simmer for 15 minutes.
  • Tip the grated Verka Cheese into the pot and simmer once again.
  • Check the seasoning and serve in pre-warmed bowls with a little grated cheese on the top.

Note: For a smoother soup, puree the cooled soup in a blender, then re-warm and serve with a few reserved florets of cooked broccoli. A scattering of roasted almond slivers also makes a crunchy add-on.

Gud Meva ke Laddu

Warm Wonders

In winter, jaggery (gud) is commonly used to make many delicacies. When combined with dried fruits, it gives us an added warmth and nourishment. Make this ‘sardi ki saugaat’ with ‘khaalis’ Verka Ghee for extra taste and health benefits.


• 2 cups chopped ‘gud’ (600 gm)
• ½ cup cashewnuts
• 1 cup almonds
• ¾ cup desiccated coconut
• 1 cup ‘gond’ broken into small pieces
• 1¼ cup Verka Ghee
• 1½ cup ‘atta’
• 8 ‘elaichis’


• Chop the almonds and cashewnuts, break up the gud into smaller lumps, peel and powder the elaichis
• Heat ¼ cup of ghee in a heavy pan, then fry the ‘gond’ in batches. Drain when it puffs up. Keep it aside.
• Add some more ghee to the pan and roast the ‘atta’ till fragrant and tinged slightly brown.
• Remove the ‘atta’ on to a plate, add the remaining ghee to the pan and tip in the broken ‘gud’.
• Cook the ‘gud’ till it melts into a molten brown syrup.
• Now transfer the ‘atta’, dry fruits, elaichi, coconut and ‘gond’ into the melted gud. Mix thoroughly.
• Lift out even sized portions of the mixture and shape into smooth spheres.
• If you like, you can press a whole cashew or an almond into the surface of each laddu.
• Serve with a warming smile to match!

Note: Dried ginger powder (sonth) can be added at the final stage before shaping. Before mixing, you can also quick fry all the dry fruits for an extra crunch.

Methi Mattar Pulao

Dial ‘M’ For Methi

One of my favourite winter greens is ‘methi’. The slight bitter leaves cooked into delectable dishes, imparting their unique flavour to them. When cooked with rice, their flavour shines through the pulao while the green colour imparts vibrance. In Karnataka and Tamil Nadu, an Iyengar style ‘Menthya Bath’ is dotted with peas, mildly spiced and served with ‘dahi and ‘poppadums’. Cook it in ‘khaalis’ Verka Ghee for an undoubted double flavour!


  • 1 medium sized onion
  • 1 dried red chili
  • 1 tsp peppercorns
  • 1 tsp black mustard seeds
  • ¾ tsp whole jeera
  • 2 tbsp urad daal
  • 8-10 curry leaves
  • 1½ tbsp Verka Ghee
  • 2 cups cooked rice (boiled in salted water)
  • 1½ cups fresh methi leaves
  • 3 tbsp desiccated coconut
  • 2 tbsp cashew nuts
  • 1 cup freshly boiled peas
  • Salt to taste
  • 1½-2 tbsp lemon juice (optional)


  • Roughly chop the methi leaves.
  • Dry roast urad daal, jeera, peppercorns, and dry red chili till fragrant. Let them cool.
  • Grind them to a coarse powder.
  • Heat Verka Ghee and add mustard seeds. When they splutter, add curry leaves and cashew nuts.
  • Fry till the nuts are nicely brown. Remove the nuts and keep aside.
  • Add onions, methi, and salt. Keep tossing till methi reduces and turns darker.
  • Scatter the ground masala over the methi mixture and mix well without cooking any more.
  • Add coconut, boiled peas, nuts, and cooked rice. Stir well to combine, then check the seasoning.
  • Warm through only when serving. Squirt some lemon juice over the top at that time.
  • Serve with pickle and a bowl of delicious, creamy Verka Dahi.

Rich & Moist Fruit Cake

Festive and Fruity

December heralds the festive season of delicious, aromatic bakes. I clean my fruit and get prepared to soak it in alcohol, ready to turn it into moist and boozy Christmas cakes. Also called traditional fruit cakes or celebration cakes, they are baked well before Christmas and allowed to mature for 2-3 weeks before consumption. Here is a quick method to prepare this cake without any soaking time for the fruit. Verka Butter lends it that extra richness and flavour.


  • 3¼ cups flour (maida)
  • 1 tsp powdered cloves and mace (laung and javitri)
  • 1½ tsp cinnamon powder
  • 1¾ cups powdered sugar
  • 1½ cups Verka Butter
  • 6 eggs
  • 2 cups raisins
  • 2 cups chopped, dried apricots and figs
  • 1 cup glace cherries (seeds removed)
  • 1 cup almonds
  • 4 tbsp brandy


  • Sieve the maida and spice powders together. Keep them aside.
  • Chop the almonds and glace cherries.
  • Use a deep bowl to beat together the Verka Butter and sugar till pale and fluffy.
  • Add eggs, one at a time, whisking well between the additions.
  • Gently add the spiced maida, followed by all the dried fruits.
  • Pre heat the oven to 150 degrees C. Grease the cake tin (8 inches wide)
  • Turn the batter into the tin and bake for 50-60 minutes or till a skewer inserted in the centre comes out clean.
  • Cool after removing from the oven. Use a toothpick to poke lots of holes on the surface and spoon the brandy on the top of the cake.
  • Wrap the cake in a sheet of greaseproof paper.
  • Before consuming, store in an airtight tin for a few weeks if possible

Naan Khatai

Earthquake on a Platter!

Naan Khatai is a crumbly Indian biscuit which goes wonderfully with a hot drink. Once baked, they acquire distinct cracks across their risen, dome-like surface.
As a child, it fascinated me so, that I had named them earthquake cookies! The hero of the recipe is Verka Ghee, full of ‘desi’ flavour and healthy goodness.


  • 100 gm ‘maida’ (1 cup)
  •  50 gm ‘besan’ (1⁄2 cup)
  •  50 gm ‘sooji’ (1/3rd cup)
  • 200 gm sugar(1 cup)
  •  200 gm Verka Ghee (1 cup)
  •  10 ‘elaichis’
  •  1 tsp baking powder
  • Nuts to garnish


  • Melt the ghee and grind the sugar to a fine powder
  •  Grind the ‘elaichi’ seeds and keep aside.
  •  Beat the ghee and sugar together until they are blended.
  •  Sieve to combine the maida, besan, sooji and baking powder.
  •  Scatter elaichi powder and the sweetened ghee over the dry ingredients, then mix lightly, using your fingertips.
  •  Cover the prepared dough with a damp cloth or cling film.
  •  Preheat oven to 180 degrees C.
  •  Grease a flat tray with a little extra ghee.
  •  Now shape small balls of dough and arrange on the ready tray. Keep space between them.
  •  Flatten each ball and stud it with an almond or cashew nut. Allow them to ‘rest’ for 10-15 minutes
  •  Bake in a central section of the oven for 10 minutes. Maybe you will need to pop them back for another 5 minutes.
  •  Pull out of the oven when slightly tinged with brown.
  • Cool completely before transferring to an airtight container. Enjoy with a cup of ‘adrak chaai’ !

Note: Be really vigilant once the baking time begins. These little dainties can burn very quickly if not monitored. To make a chocolate flavoured khatai, replace
2 tbsp of maida with cocoa powder. Instead of nuts, you could ‘press into service’ some choco-chips

Caramel Peanut Ice-cream Bars

The winter sun is still somewhat hot and we are open to the idea of delicious, cool, and velvety Verka ice-creams. They are a delight to devour and also handy to pile up and make a sumptuous frozen dessert. Layers of ice-creams of varied hues is a sight to behold. Feather-light wafers, roasted peanuts, and thick, gooey caramel sauce complete the ensemble.


  • ½ pack Verka Vanilla Ice-cream
  • ½ pack Verka Chocolate Ice-cream
  • 30-35 wafer biscuits (chocolate or vanilla cream)
  • 3 tbsp Verka butter
  • ½ cup caramel sauce
  • 8 tbsp salted peanuts, roughly crushed
  • 100 gm good quality milk chocolate


  • Arrange a length of foil across a shallow, rectangular bowl or a tray. (roughly 7 inches by 7 inches)
  • Use two different bowls to transfer the ice-creams and soften each of them with a fork.
  • Smear some melted butter on the base of the foil. This will hold the wafers in place.
  • Arrange the wafers on the entire base of the foil, slicing them to fit into any smaller gaps.
  • Now work quickly. Spread the vanilla ice-cream over the wafers as evenly as possible.
  • Lay out another batch of wafers over it, then spread with caramel sauce.
  • Follow with the chocolate ice-cream and spread quickly and evenly.
  • Once again, arrange more wafers over the ice-cream. Freeze for 1½ – 2 hours or till really firm.
  • Chop the chocolate into small pieces and place in a glass bowl along with the remaining butter.
  • Melt in a microwave till shiny and fluid.
  • Pour the chocolate across the top of the dish, spreading it with a spatula.
  • Scatter the chopped peanuts across the surface, pressing into the chocolate layer with the back of a spoon.
  • Freeze again to stabilize. Slice into thick bars and wrap in the squares of a grease-proof paper before returning them to the freezer.
  • Five minutes before serving, remove from the freezer and peel off the paper. Enjoy.Note: Hide a thick layer of peanut butter within the ice-creams. It will taste divine. Make sure the melted chocolate is at room temperature and not hot, else it will melt the lower layers of the frozen ice-cream. Use a sharp serrated knife to cut the bars. If you dip it in hot water before cutting, you will achieve neat edged pieces. The number of wafers you use will depend upon the size of the container; so keep a few extra ones handy.

Tzatziki (Greek Dip)

The Greek Connection

‘Dahi’ and cucumber are an excellent combination with varied avataars in different countries. We call it ‘raita’ when we zing it up with ‘jeera’ and chilli powder. Other variations are Cacik from Turkey and Tzatziki in Greece. Tzatziki is like a thick dip, flavoured with dried mint leaves, garlic, and lemon zest. The taste is similar in some ways, yet different. Tzatziki can be used as a spread for a sandwich or as a dip for the cut vegetables. Along with the raw crunchies, it’s a perfect snack to keep ready for your Diwali gatherings. Here is my favourite recipe prepared with my favourite Verka Dahi.


  • 1½ tub Verka Dahi
  • 5 cloves garlic
  • ½ tsp chilli flakes
  • 1- 1½ tbsp olive oil
  • 3 tbsp lemon juice
  • 2 cucumbers
  • 3-4 tbsp fresh mint leaves, chopped
  • Salt and pepper to taste



  • Tip all the Verka Dahi into a muslin cloth and hang from a hook for 5-6 hours.
  • Peel the cucumbers, scoop out the seedy section, and keep aside.
  • Peel and finely mince the garlic cloves.
  • Dice the cucumbers, gather them on to an absorbent cloth, and squeeze to remove excess liquid.
  • Place the thick, drained dahi in a bowl and whisk till smooth. Add salt, pepper, olive oil, lemon juice , chilli flakes, and minced garlic.
  • Stir in the diced cucumber and mint leaves. Check the seasoning once again.
  • Keep chilled and use as a sandwich spread or a dip.

Sweet & Sour Paneer

Make it Sweet, Make it Sour.

We have borrowed the sweet and sour technique of cooking from Chinese cuisine. Such dishes tantalize the taste buds at multiple levels. Indian cuisine also has some popular ‘khatta-meetha’ blends within our street foods like ‘bhel puri’ and ‘chaat’. I use Verka Paneer to make this delicious Indo-Chinese dish. It makes a great meal with fried rice or a bowl of noodles.



  • 250-300 gm Verka Paneer
  • ¾ cup thinly sliced onion
  • 6 cloves garlic, peeled
  • 1 small capsicum
  • ¾ cup chopped spring onion greens
  • Oil for frying
  • 2½ tbsp soy sauce
  • 2½ tbsp sugar
  • 2½ tbsp vinegar
  • 2 tbsp cornflour
  • 7 tbsp tomato ketchup
  • Salt and chilli sauce to taste



  • Cut the Verka Paneer into neat cubes, chop the garlic, and cut the capsicum into thin strips.
  • Heat enough oil in a ‘kadhaai’ and deep fry the paneer till light brown. Drain.
  • Remove oil from the ‘kadhaai’ leaving about 2 tbsp in it.
  • Saute the onions for 4-5 minutes, then add garlic and cook for another 2 minutes.
  • Add the capsicum and fry very briefly.
  • Stir together the vinegar, soy sauce, ketchup, sugar, and chilli sauce with half a cup of water.
  • Pour this mixture into the ‘kadhaai’ along with some salt and cook till the sauce thickens.
  • Slide the browned paneer into the sauce and stir gently.
  • Cook briefly till the paneer gets warmed through.
  • Serve hot with rice or noodles, or as a starter.


Note: Do not reheat paneer preparations. They tend to become hard and rubbery when over cooked.

You can make less gravy (just to coat the cubes) if you wish to serve this as a starter, and more gravy to team it with rice or noodles.

Chopped spring onion greens as a garnish would make a pretty sight!

Tangy-Peppery Macaroni

Chef Kandla says “A spiced up, creamy bowl of macaroni is such a delightful and comforting meal. Using Verka Butter and the wholesome processed cheese from Verka takes this dish to another level! It’s easy to slip in a bunch of nutritious veggies. It will become a ‘One Dish Meal’ Peas, beans, bell peppers, cauliflower, corn are some of the options. The non vegetarians can add pre-cooked chicken or ‘keema’ along with some crisp greens.”



  • 250-300 gm elbow macaroni
  • 1 chopped onion
  • 1½ cups thick tomato puree
  • 3-4 cloves garlic, minced
  • 1½ cups chopped veggies (capsicum, bell pepper, spring onion shoots, carrots, corn, beans)
  • 1 tbsp Verka Butter
  • 1 tsp dried oregano (optional)
  • 1 cup Verka Processed Cheese, grated
  • Salt and pepper to taste



  • Boil 5-6 cups of water, add 1 tsp of salt, then tip in the pasta for cooking.
  • Drain pasta when it is tender, then immerse in cold water. This will stop the cooking process.
  • Sprinkle with a spoonful of oil and toss to prevent sticking.
  • Heat up a pan with Verka Butter and fry the onions. Add garlic and saute briefly.
  • Add the veggies along with some salt and oregano, then stir fry till they are tender.
  • Add tomato puree and bring to a simmer. Transfer the pasta into the pan along with grated Verka Cheese.
  • Toss well, heat through and serve hot to your friends or family!


Note: Be careful not to make the pasta mushy. It should retain a ‘bite’. This is termed as “al dente”. You can also make this into a baked pasta. Just scatter some grated cheese and breadcrumbs over the surface, drizzle some melted Verka Butter on top and bake for 20-30 minutes till the top is brown and crispy.

Cabbage Rolls in Italian Sauce

Roll it Right!

Cabbage is usually not a popular vegetable. It has to be cooked with enough added flavours to make it enjoyable. My favourite method is to turn it into cabbage rolls by using Verka Paneer and a few more ingredients. It looks spectacular and is an absolute hit with the family!



  • 7-8 whole leaves of cabbage
  • 3 tbsp Verka Butter
  • 1 cup finely chopped onion
  • 400 gm tomatoes, pureed
  • 2 tbsp vinegar
  • 4 tbsp raisins
  • 2½ tbsp brown sugar
  • Salt, pepper and chilli flakes to taste
  • ½ cup cooked rice
  • 1 cup spring onion greens, chopped
  • 2 cups grated Verka Paneer
  • 1 egg
  • 4 cloves chopped garlic



  • Heat half the butter in a pan and saute the ½ cup of onions till they are softened and brown.
  • Add half the garlic and cook for a minute. Then add the tomatoes, some salt and pepper.
  • Pop in the brown sugar, raisins, chilli flakes and vinegar. Cook till you have a semi-thick sauce.
  • Boil lots of water in a large vessel. Add a tbsp of salt and submerge the cabbage leaves in it. Blanch till tender (about 3 minutes), then drain.
  • For the filling, fry the rest of the onions in the remaining butter.
  • Add the remaining garlic, salt, pepper and chopped onion greens.
  • Scatter the rice and crumbled Verka Paneer into the pan and cook the mixture till the flavours have melded and most of the liquid has evaporated.
  • Lay out the cabbage leaves on a clean surface and place the filling on each of them at the stalk side.
  • Spread it into an oblong shape across the width, and roll up each leaf tightly folding the sides in as you go along.
  • Lay the rolled leaves side by side in a flat dish. Tuck in the seam-side.
  • Generously spoon hot sauce over the rolls and serve with some buttered buns.


Note: Ready tomato puree can be used instead of processing fresh tomatoes. It will reduce your cooking time. Replace onion greens with chopped and blanched spinach for a variation. Even cooked and shredded chicken can be used as a stuffing along with capsicum or bell peppers. Raisins balance the chilli quotient and the acidity of tomatoes. You can omit them if you don’t want the sweet dimension.

Kesar Malaai Peda

Prayers and ‘Prasadam’

#Janmashtami is a time for prasad, prayers, fasting, chanting, and festive fervour. The atmosphere echoes with bhajans narrating the frolics of nand laal while the devotees visit temples in all their finery. Surprise your family with these quick, lip-smacking kesar pedas!

Wholesome Verka Milk, and Verka Milk Powder will make the job so easy!


  • 200 gm fresh khoya
  • ½ cup Verka Whole Milk
  • 125 gm sugar
  • ½ cup Verka Milk Powder
  • 4 strands saffron
  • 6 green ‘elaichi’
  • 10-12 pistachios
  • A pinch of grated nutmeg
  • 1-2 tsp Verka Ghee



  • Use a deep kadhaai to crumble the khoya well, along with the milk and saffron. Make it as smooth as possible.
  • Blend in the milk powder and sugar, then set up on medium heat.
  • Keep stir cooking on a low flame so that the sugar does not burn.
  • Chop the pistachios and grind the elaichi seeds finely.
  • Remove from heat when the sugar has dissolved and the mixture has thickened to a molten state. Stir in grated nutmeg and half the elaichi powder.
  • Grease a platter with ghee and pour the mixture over it for quick cooling.
  • Now grease your fingertips and pinch out even sized portions of the mixture to shape into balls.
  • Place the spheres on a tray, flatten slightly, and garnish with pistachios and a dusting of elaichi powder.
  • Serve at room temperature.


Note: If you have a block of khoya you can also grate it instead of crumbling. Do not overcook the mixture or else the pedas will become chewy. Almonds can also be used instead of the pistachios. You can make shape the pedas into interesting figures. Level the warm mixture on the platter, cool slightly, and then stamp out into shapes with a cookie cutter!

Banana Halwa

The Naivedyam Way

The time has come for day-long fasting, chanting, and offerings of ‘prasad’. In the southern states, ‘Prasadam’ or ‘Naivedyam’ often includes halwa cooked with various fruits. Raw banana halwa is a delicious dish, any time of the year. Verka Milk and Verka Desi Ghee lend a wonderful flavour to its smooth and creamy texture.


  • 3 – 4 Raw bananas (300 gms, without skin)
  • 150 gm sugar (¾ cup)
  • 5½ – 6 tbsp Verka Ghee
  • 1½ cup Verka Whole Milk
  • 12 each, cashew nuts and almonds
  • 18 raisins
  • ½ tsp ‘elaichi’ powder



  • Wash the bananas well and pressure cook them with 1 cup of water. (with the skin still on)
  • Cook for one whistle, turn off the flame, and shift them to a plate. Peel when cool.
  • Chop the cashew nuts and almonds and keep aside with the raisins.
  • Use a fork to finely mash the cooled bananas.
  • Heat Verka Ghee in a wide pan and tip the mashed fruit into it. Cook on a low flame till it is slightly brown and the ghee separates out.
  • Add Verka Milk and sugar and simmer till the mixture thickens in consistency.
  • Add ‘elaichi’ powder and cook further.
  • Grease a foil sheet, lay it out on a tray, and tranfer the warm mixture on it.
  • Level well and garnish with the chopped nuts and raisins. Press them in with your palm.
  • Cool further and cut into pieces before serving.


Note: Grated ‘gur’ can replace sugar in this recipe. If you don’t want to make a firm halwa to cut into pieces, simply make a fluid mixture and stop cooking before it thickens too much. Then serve this hot delight in small bowls with a topping of nuts.

Peshawri Naan

Perfect from Peshawar

‘Naan’ is a flat bread made from leavened dough. The fluffy, processed ‘atta’ is called ‘khameer’. Peshawri naan is unique in its flavour and different from other ‘naans’.

Addition of dry fruits and coconut lends a delightful sweetness to every bite.

Verka Dahi makes a perfect ‘khameer’ when added during kneading of the dough.

Verka Ghee lends a superb depth to the taste and aroma!


  • 2 ¾ cups maida
  • 100 gm Verka Dahi
  • 1¼ tsp sugar
  • 1½ tsp active dry yeast
  • 150 ml mild warm water
  • 1¾ tsp salt
  • 1 tbsp refined oil plus extra for greasing
  • Verka Ghee for applying at last
  • ½ cup each of almonds and raisins
  • ½ cup freshly grated coconut
  • 2-3 tsp ‘kalonji’ for sprinkling on top


  • Stir the sugar into the warm water. Then, sprinkle the yeast in the same bowl. In 6-8 minutes, bubbles will appear on the surface.
  • Take a deep bowl and mix together 2¼ cups maida, salt, oil, Verka Dahi, and the sugared water.
  • Knead well till you have a sticky, elastic dough.
  • Place the dough on a clean worktop and knead really well.
  • Grease a bowl with oil, make a ball of the dough, and place within the bowl. Then grease the upper surface as well.
  • Cover with a damp cloth and keep in a warm corner for 1-1½ hours. The dough will rise to double its volume. This process is called proofing.
  • Grind the almonds and raisins to a coarse powder and mix the coconut into it.
  • Return the risen dough to a worktop and knead it well once again. (2 minutes)
  • Divide the dough into 3-4 equal sized spheres and roll each of them like a ‘chapatti’. Use the remaining maida for occasional dusting.
  • Place some filling in the center of each, gather the outer ends, and pinch together.
  • Roll out once again and sprinkle some ‘kalonji’.
  • Cook on a medium hot tava till blistered, crisp, and brown.
  • Flip over and cook further.
  • Grease both the sides with Verka Ghee, and serve with a daal, chicken curry or any veggie.


Note: The water for the yeast must be tepid, not hot. Excess heat will not allow the yeast to be activated.

during kneadingMake sure you don’t use too much additional maida during kneading and rolling. This will result in hard naans.


Chocolate Samosas

Festival time calls for sweets and goodies to feed friends and family. When we make them at home, they are pure, delicious, and economical. I attempted these innovative chocolate samosas for Diwali. They were an instant hit! Verka milk powder lends them a velvety creaminess and completes these crispy delights.


  • 250 gm chocolate (dark or milk variety)
  • 2-3 tbsp Verka milk powder
  • 2 tbsp powdered sugar
  • 3-4 tbsp chopped pistachios
  • 3 tbsp maida
  • 10 sheets of ‘samosa patti’ (or wonton wraps)
  • Oil for frying
  • Chocolate sauce for decorating



  • Thickly grate the chocolate slab into a deep bowl.
  • Stir in the Verka milk powder, sugar, and chopped pistachios.
  • Make a thick paste with the maida and little water. This will be your ‘glue’ to seal the samosas.
  • Thaw the sheets of ‘samosa patti’ and cut them in suitable sizes.
  • Shape the samosas and stuff with the filling, sealing off all the edges with the maida paste.
  • Set up oil for frying. It should be medium hot.
  • Deep fry the samosas and drain them on kitchen paper.
  • Serve hot with the lashings of chocolate sauce or a dusting of icing sugar.


Note: How you shape the samosas depends on the size of your wraps. If you have square wraps, cut them diagonally into two triangles for shaping two samosas. If you have a longish stretch of ‘patti’, then simply fold it several times around the filling to make neat triangles. Seal them well with the maida paste so that oil does not seep into them. You can also serve these with a scoop of sumptuous Verka Vanilla Ice-cream!

Roasted Cashews

Cashew Crunch

We are in the midst of the frenzy of #Diwali. At home, in shops, and at friends’ place, mithaais seem to surround us in all directions! Much as we enjoy these sweet and syrupy delights, we finally crave for some salted relief to balance it.

My favourite savoury snack remains the salted cashew nuts. Bought ones are not as delicious and healthy as the ones you can prepare at home with a little help from Verka Ghee! The aroma of the ghee takes them to another level altogether!



  • 3 – 3½ cups cashew nuts
  • 1½ tbsp Verka Ghee
  • Salt to taste
  • Pepper (optional)



  • Transfer the cashews into a deep bowl.
  • Warm the ghee so it flows, drizzle it over the cashews along with salt and pepper (if using).
  • Spread the nuts on a wide plate in a single layer.
  • Microwave on high for 3 minutes, then toss the nuts around once.
  • Microwave again for another 2½-3 minutes or till the nuts look less pale.
  • Remove from the microwave and let them cool before storing in an air tight jar.

Note: The following spices taste divine when added to the cashews – kasuri methi, chilli flakes, chaat masala, jeera powder. Do not use all of them in one batch of nuts. The taste will be overpowering. Do not roast the nuts for too long. Remember, they will continue to cook further even after removing from the microwave.

Mysore Pak

Diwali is over, but the urge to devour goodies persists! I am calling this recipe Mysore Magic not just because it sounds good, it also tastes divine with subtle hints of desi ghee by Verka. But that’s not all, dear readers. I really believe it’s magical that how just four staple ingredients can create a sweet so mouth watering! The process needs practice, but it’s completely worth learning!



  • 2 cups sugar
  • 1 cup Verka Ghee
  • 1 cup oil
  • 1 cup ‘besan’



  • Use a saucepan to warm up the Verka Ghee and oil together.
  • Sieve the ‘besan’ so that it is lump free. Keep aside.
  • Add the sugar and ½ a cup of water to a heavy ‘kadhaai’ and bring it to a boil.
  • Keep stirring and cooking till it reaches a one-thread consistency.
  • Reduce the heat to the minimum, and then scatter the ‘besan’ into the syrup, bit by bit, stirring all the time.
  • Now trickle a ladleful (kadchhi) of the ghee-oil mixture into the vessel. Stir till it is absorbed into the mixture.
  • Repeat with more ghee-oil and keep stirring till you have used it all up.
  • You will know it is ready when the ghee-oil separates from the ‘besan’.
  • Pour the mixture into a greased tray with some depth. Allow the mixture to cool.
  • Run a sharp knife through the mixture to cut it into rectangles.
  • Do not separate the pieces until they cool down, else you will have broken pieces with jagged edges.
  • Store in a tin and refrigerate if not consumed within 5-6 days.


Note: To prevent the formation of lumps, stir continuously while adding ‘besan’ to the sugar syrup. There will be a lot of sizzling when you ladle ghee into the ‘kadhaai’. Don’t be startled by the fireworks! The signature darkening of the Mysore Pak will occur in shades after you pour it into the tray. This is because it carries on cooking till this stage.

Cambodian Grilled Corn with Coconut Milk

High Pleasure-Low Hassle !

Fresh corn is at its best at this time of the year. The milky sweet juice tantalizes the taste buds in even the most basic roasted roadside version. Frozen corn is available the year round, but not half as delightful as a corn-cob in hand ! Use Verka Butter to make this lip smacking variation of our ‘desi’ version. Coconut milk enhances the sweetness of the corn, taking it to the next level !



  • 2 tbsp Verka Butter (melted)
  • ¾ cup coconut milk
  • 1 tsp honey
  • ¾ tsp chili powder
  • Sea salt and pepper to taste
  • 3-4 cobs of corn



  • Strip the silky strands off the corn-cobs. Wash if necessary, then pat dry.
  • Blend together the coconut milk, Verka Butter, chili powder, sea salt, pepper and honey.
  • Lay out the cobs in a shallow tray and pour the mixture over them.
  • Cover and allow the cobs to marinate for 2-3 hours.
  • Turn the cobs every 30-40 minutes for the milky butter to soak in well.
  • Heat up a grill or turn on the oven to 200 degrees C. (you can also use an open gas flame)
  • Roast the cobs within the tray, rotating them every 15 minutes. If you are grilling on an open fire, keep brushing them with the marinating liquid.
  • Serve them hot when they are browned and blistered.
  • The leftover coconut milk can be passed around for smearing on to the cobs !


Note : Chili flakes can be used instead of chili powder. Chopped spring onion greens can be scattered over the cobs when they are half done. Use a tin or tray which is as small as possible. This will enable the cobs to be somewhat submerged in the milk. Cut the cobs into two if needed.

Creme Caramel Custard

Creme caramel custard is an internationally favorite pudding. It is velvety, sweet and sublime. It needs very few ingredients that are easily available. You don’t have to have an oven to bake this dessert. I am showing you a method by which you can make it in a pressure cooker. Use Verka Whole Milk to make this pudding. It’s taste and the grand appearance will wow one and all !


  • 1 cup grain sugar (keep a little extra ready)
  • 1½ cup Verka Full Fat Milk
  • ½ cup cream
  • 3 eggs, large
  • 1 tsp vanilla essence
  • pinch of salt



  • Keep one medium sized stainless steel bowl ready. It should fit within your pressure cooker.
  • Place ½ a cup of sugar in a heavy pan. Add 2 tbsp of water and set up on medium heat.
  • Swirl the pan around to encourage the sugar to melt. You can raise the heat but you must keep moving the pan.
  • When the sugar has melted completely, keep heating the syrup till it becomes a golden amber color. (This is called caramel.)
  • Quickly pour the golden liquid into the bowl, then tilt it around so it evenly coats the entire base. Cool.
  • Heat up the milk, cream and vanilla. When it is nearly simmering, add salt and the remaining half cup of sugar and stir to dissolve.
  • Lightly beat the eggs and add into the slightly cooled milk.
  • Carefully pour the mixture into the caramel coated bowl. Cover tightly with a square piece of aluminum foil.
  • Set up the pressure cooker with half a cup of water in it. Place a steamer plate (or inverted lid) within the cooker and then place the bowl on it.
  • Put the cooker on high heat till the pressure builds up. Reduce to medium heat and cook for 20 minutes. Let the pressure drop gradually.
  • Remove the bowl, cool, then refrigerate for 8-10 hours.
  • To unmould the pudding, run a knife around the inner rim to loosen the pudding, then tip it out on to a deep platter. Serve chilled.


Note: Be watchful while making the caramel syrup. If overcooked, it can turn bitter. There is a basic principle in placing a steamer plate at the bottom of the cooker. The water should not come in contact with the upper bowl. For this purpose you can even use a small, empty tin. If you don’t chill the dessert for enough time, it will break up during unmoulding.

Crunchy Almond Fudge

Every thing is better with butter, and every thing is even better with Verka Butter ! Almond fudge is my favorite rainy-day-treat which includes the goodness of almonds and butter to create some magical morsels. Decadent, rich and velvety, it will be an all time hit with your family and friends.


  • ½ cup good quality cocoa powder
  • 1 cup Verka Whole Milk
  • 2 cups grain sugar
  • 1 tsp vanilla essence
  • 4½ tbsp Verka Butter
  • 100 gm almonds, mostly chopped, a few slivered for garnishing



  • Add sugar, cocoa and Verka Milk to a heavy bottomed pan. Stir till blended.
  • Turn on the heat and bring to a boil while stirring.
  • Now lower the heat and simmer. Do not stir at all.
  • Line a 8inch by 8inch tin with grease proof paper. Keep ready.
  • Cook the fudge mixture for 15-18 minutes, then use a spoon to drop a little into a glass of cold water.
  • Remove from the water with a spoon. It should form a soft ball when pressed gently between thumb and forefinger.
  • If the mixture dissolves in the cold water, it is an indication that you need to cook it more.
  • When the ‘soft ball stage’ has been achieved. Turn off the flame.
  • Add the Verka Butter and vanilla, then beat vigorously till the mixture stops looking shiny.
  • Pour into the cake tin or prepared tray, then make the surface smooth with a blunt knife.
  • Cool and cut into squares.


Note: Walnuts or cashews also make a delicious alternative to almonds. A teaspoonful of coffee powder can be added at the boiling stage to prepare a mocha flavor. In warm weather, place the tin in the fridge to set the fudge quickly.

Awadhi Andaa Curry

Offerings from Awadh

Gravies and curries change in taste as you move from one state to another. An egg curry is one comfort food which is easily made with ingredients which will definitely be in your pantry. This Awadhi style gravy is rich and velvety, owing it’s taste to good Verka Ghee and Verka Dahi. Moreover, a little Verka Milk Powder does wonders for the final dish. It lends it the final ‘nawaabi’ touch !


  • 6 eggs, hard boiled and shelled
  • 5-6 pods of garlic roughly chopped
  • 1 large onion, roughly chopped
  • 1 inch piece of ginger, roughly chopped
  • 2-3 green chilies, sliced thickly
  • ½ tsp haldi
  • 2 tbsp cream
  • 4 tbsp Verka Dahi, beaten
  • 2 tbsp Verka Milk Powder
  • Salt. garam masala, chili powder and kasoori methi to taste
  • 2 tbsp Verka Ghee



  • Pop the onion, chili, ginger and garlic into a blender-jug. Grind to a paste.
  • Heat Verka Ghee in a ‘kadhaai’ and fry the paste from the blender-jug (4-5 minutes)
  • Add salt and haldi, then stir in beaten Verka Dahi and cook for 5 more minutes.
  • Add chili powder, kasoori methi and garam masala.
  • Mix the Verka Milk Powder with a ¾ cup of water. Add to the ‘kadhaai’.
  • Simmer for 6-7 minutes, then add the eggs, stir and cook covered till the flavors have combined well.
  • Drizzle cream over the top, mix lightly. Serve with a scattering of fresh ‘dhaniya’.


Note : You can make Verka Paneer too, following the same method. Cream can be substituted with ‘malaai’ from milk. Some thinly sliced and browned onions take the flavor of this dish to the next level !

Kerala Beetroot Pachadi

Dahi raita makes a delightful accompaniment to any Indian meal. Here is one that uses beetroot. It is a beautiful pink colour and is extremely nourishing. Kerala has a variation where coconut and a tempering (tadka) takes this raita to another level. It is called beetroot pachadi. This light, cooling raita is bursting with flavour and will be a sure shot hit with your family !


  • 1 large beetroot, boiled, peeled and grated
  • 1½ cup Verka Dahi
  • 3 tbsp grated coconut
  • 1 green chili, finely minced
  • ½ tsp mustard seeds
  • 6-8 curry leaves
  • 1 tsp Verka Ghee
  • 1/8 tsp heeng
  • Salt to taste


  • Whip the Verka Dahi till smooth and keep it chilled.
  • Add Verka Ghee to a pan and splutter the mustard seeds.
  • Add heeng and curry leaves and stir briefly. Switch off the heat.
  • Mix the coconut, chilies and grated beetroot into the chilled dahi.
  • Add salt to taste, mix well and transfer into a pretty bowl.
  • Finally pour the cooled,tempered oil over the top.
  • Serve chilled with rice, daal and ‘paapad’.


Note : Dried red chili can be used in the ‘tadka’ in place of fresh green chili in the raita. Traditionally, coconut oil is used to make the ‘tadka’. It gives a wonderful Southern flavor. As a variation, little each of grated carrots and chopped spring onion can be used instead of the grated coconut.

Yakhni Shorba

Shorba for Sure !

Though summer is at our doorstep, the evenings are still cool enough to sip on something warm and comforting. Yakhni shorba is a hearty soup which is slow cooked to bring out the the flavour of mutton and mild spices. Unlike other soups, no other vegetables are added to the preparation. As a result, the soup has limited undertones which shine to an advantage. A little Verka Dahi is stirred into the delicious stock to create the final bowlful of heaven !


• 1 small onion , chopped
• ½ tsp whole ‘jeera’
• 250-300 gm mutton
• 1¼ tbsp Verka Ghee
• 120-130 gm Verka Dahi
• 1 stick of cinnamon
• 6-7 whole peppercorns
• 1 tsp fennel (saunf)
• 5 cloves
• 1 black ‘elaichi’
• 12 cloves garlic
• ¾ tsp dry ginger powder
• 3-4 strands of saffron


• Tie up the cinnamon, peppercorns, elaichi, saunf and cloves in a square piece of muslin. Keep aside.
• Heat the Verka Ghee in a pressure cooker, splutter the jeera, then add the mutton and fry for 5 minutes on high heat.
• Add onions and cook for another minute, followed by salt, ginger powder, garlic and saffron.
• Add the ‘potli’ of spices along with 4½ cups of water. Pressure cook till the mutton is tender.
• Open the lid, squeeze the flavours of the ‘potli’ into the soup, then discard the ‘potli’.
• Remove the mutton, pull off the flesh and discard the bones.
• Squash the garlic with a ladle till it is pulpy, then add the whisked dahi into the cooker.
• Bring to a gentle boil, ladle into bowls, scatter chopped mutton over the top and serve hot with a little fresh coriander.

Note : Authentic Kashmiri cuisine requires the use of mustard oil in this preparation. If used, it must be heated to smoking point to get rid of the raw smell. A murgh shorba can also be prepared in a similar manner. If you don’t have dried ginger powder, add a few thick slices of fresh ginger to the cooker, then discard after simmering.

Spanish Omelette

Simply Spanish !

Eggs are generally considered breakfast fare by most of us. When we have time, we often cook them into an omelette. In the western world an omelette is usually made with eggs whipped to a fluffy consistency, then cooked with lots of colourful, chopped veggies. A Spanish omelette typically has potatoes, tomatoes and cheese as the filling. The filling is hidden in the folds of the buttery omelette, waiting to surprise you as you take your first bite ! When it comes to butter and cheese, Verka reigns supreme !


  • 300 gm potatoes
  • 2-3 tbsp Verka Butter
  • 1 red bell pepper,diced into small pieces
  • 1 cup grated Verka Cheese
  • 4-5 spring onions, sliced finely
  • 8 eggs
  • Salt and pepper to taste



  • Cut the potatoes into small, even sized cubes. Cook in boiling salted water till tender but not mushy.
  • Put a knob of butter in a pan and stir fry the red bell pepper, then add the spring onion and turn off the heat.
  • Remove from the pan, add drained potato cubes, then add a little salt and pepper. Toss gently
  • Set up a heavy frying pan on medium heat.
  • Whip the eggs, some salt and pepper in a deep bowl. They should become light and foamy.
  • Add some Verka Butter to the pan, then scoop out half of the egg-mixture into the frying pan and tap sharply to spread it across the surface.
  • Scatter half the veggie mixture in the center of the eggs, sprinkle half the grated cheese on top, then fold the omelette into a roll. (like a dosa).
  • Cover and cook till firm, flipping over when the bottom seems to have browned slightly.
  • Remove from pan, add more butter to the pan and repeat to make a second omelette with the remaining ingredients.
  • Serve hot with a milk shake or a cup of hot chocolate.


Note: A Spanish omelette is originally cooked under a broiler, then served, cut into wedges. To use a frying pan is a simpler version that does not require a grill. Add salt sparingly. Remember that the cheese carries a lot of salt too ! You can vary the set of vegetables as per your mood. For a tastier version, fry the potatoes in a pat of Verka Butter before adding them to the omelette ! Yum…yum… !

Paneer Chandni

Royalty on a Platter

The old kingdom of Lucknow was famous for its Awadhi cuisine. Befitting the royalty, it has the choicest flavours and ingredients and is slow cooked to perfection. Paneer Chandni is one such exotic dish. In my recipe, Verka Paneer is transformed into a melt in the mouth dish with a velvety gravy. Verka Ghee makes the taste even better !



  • 300-350 gm Verka Paneer
  • 1½ tbsp Verka Ghee
  • 1 inch piece of ginger, scraped and chopped roughly
  • 1-2 green chilies cut into large pieces
  • ½ cup cashew nuts
  • ½ cup ‘khoya’, grated or crumbled.
  • 1 large onion, finely minced
  • 4 cloves
  • 3 green ‘elaichis’, peeled and powdered.
  • Salt and pepper to taste
  • 3 tbsp cream
  • 4-5 slivered almonds to garnish



  • Place the cashew nuts, ginger and chilis in a blender and grind to a smooth paste.
  • Heat Verka Ghee in a ‘kadhaai’, fry the cloves, then add the onions. Stir briefly to saute.
  • Add the cashew-ginger-chili paste, stir well, then add the ‘khoya’.
  • Mash the khoya into the other ingredients till it is smooth.
  • The mixture can stick to the bottom, so keep stirring !
  • Add a little boiled water , salt and pepper and ‘elaichi’ powder, then stir to get the correct consistency o. gravy.
  • Cut paneer into even sized cubes and add to the gravy. Mix, cover and cook till the cubes are soft.
  • Spoon the cream over the ‘kadhaai’, mix gently and transfer to a bowl.
  • Garnish with almond slivers and serve with naans or ‘lachha parantha’.


Note: You can use ‘malaai’ from milk instead of buying cream. This is a pale coloured gravy (hence the name ‘chandni’). Do not allow the onions or khoya to brown. For a special occasion, garnish the dish with silver ‘varrk’ and a few strands of saffron.

Easy Cheesy Sauce

Verka Cheese can be used to cook and create countless wonders ! A cheese sauce is one such delight ! It is a great, handy jar of goodness to keep ready to add to stir fried veggies, a boiled pasta, a salad or just used as a dip with chips and batons of crisp cucumber, peppers or carrots. You need just a handful of ingredients to make this flavorful sauce which you can keep chilled in your fridge for 1-2 weeks.


  • ½ ltr. Verka Whole Milk
  • 30 gm Verka Butter
  • 25 gm ‘maida’ (3 heaped tbsp)
  • 90 gm Verka Cheese, grated
  • Salt and pepper to taste



  • Melt the butter in a pan, add the ‘maida’ and stir briskly for a minute or so.
  • Remove from heat when the raw smell of ‘maida’ has disappeared.
  • Add milk, stirring well as you do so to prevent lumps.
  • Return to the heat, warm through and keep stirring till the sauce thickens.
  • Add grated cheese, pepper and a little salt. Keep stirring till the cheese melts completely.
  • Check seasoning, cool and transfer to a jar to refrigerate till needed.


Note: Do not re boil the sauce. The cheese may get stringy. Do not add too much salt at the beginning. The cheese shall bring along more saltiness to the final sauce. Check and add more if needed, only after the cheese has melted completely. White pepper powder looks more classy in the final sauce than specks of black pepper powder !

Cold Coffee with Ice Cream

Chilled Charisma

On a scorching hot day, nothing delights as much as a tall glassful of creamy, cold coffee. Most of us don’t stock fresh cream in our fridge for such recipes. We know that it spoils very quickly. However, a pack of Verka Vanilla Ice Cream lying handy in the freezer can always be put to use to create this drink ! The resulting coffee will be even tastier with the luscious ice cream !

Cold Coffee with Ice Cream:

  • 1½ cups Verka Whole Milk
  • 2-3 tbsp sugar
  • 3 scoops Verka vanilla ice cream
  • 1-2 tbsp chocolate sauce



  • Add coffee powder, sugar, milk, some ice cubes and 2 scoops of ice cream to a blender-jug.
  • Whiz till everything is frothy and well mixed.
  • Pour into glasses, Gently lower another scoop of ice cream over the surface.
  • Add lashings of chocolate sauce over the mound of floating ice cream.
  • Serve cold, but with a magical, warm smile !


Note : For a pretty effect, squirt a spiral of chocolate sauce inside the glass before pouring in the coffee.


If you like a mocha coffee, use chocolate ice cream instead of vanilla. You may also use a caramel sauce as a variation.

Mango Kulfi

Magical Mango !

The king of Fruits has arrived, much to the delight of everyone ! Along with this delicious fruit comes hot breeze and high temperatures. Nothing works better than some cooling ‘kulfi’ in this weather and nothing makes better home made ‘kulfis’ than wholesome Verka Milk. It is slightly time consuming but well worth the effort.



  • 4¾ cup Verka Milk (full fat)
  • 1¼ cornflour
  • 10-12 strands ‘kesar’
  • ½ cup thick mango pulp
  • ¾ cup diced mango pieces
  • 5-7 tbsp sugar
  • Seeds from 4-5 ‘elaichis’ (powdered)



  • Take out 1 tbsp milk in a small ‘katori’. Keep aside, then set up the rest of the milk on a high flame.
  • Boil the milk, lower the flame and allow it to cook for 15-20 minutes, stirring constantly.
  • Dry roast the saffron strands lightly on a hot pan, crumble and sprinkle on to the milk in the ‘katori’. Allow to infuse for 15 minutes.
  • Add sugar to the reduced milk, stir to dissolve and cook further for another 5-10 minutes.
  • Make a paste with the cornflour and 2 tbsp water, pour it into the hot milk and stir till thick,
  • Cool the milky sugar, add ‘kesar’ infusion, ‘elaichi’,pulp and diced mangoes.
  • Ladle the mixture into kulfi moulds and freeze till almost set. Drive wooden ice cream sticks into the center of each mould and freeze further till firm.
  • Un-mould by swiftly dipping each mould into a bowl water. Twist gently to remove and serve at once.


Note : Cook down the milky mixture very thoroughly. If you do not evaporate and reduce it, the ‘kulfis’ will be hard and crystallized. Dry roast the saffron very briefly. It must not get burnt.

Buttery Jeera Biscuits

‘Jeera Biscuits’ are simply cookies with an Indian twist. Jeera has a distinct, sharp flavour that can lift any food a few notches and make it aromatic. Jeera boosts the immunity system, controls diabetes and also has amazing digestive properties. These biscuits are superior to the shop-bought ones because they are made with wholesome Verka Butter. The market usually has a product which uses cheap margarine or vanaspati fat. Make a batch and then taste the difference !


  • 1¼ cup flour (you can even mix equal portions of ‘maida’ and ‘atta’)
  • ½ cup Verka Butter
  • 1½ tbsp cumin seeds (jeera)
  • 5 tbsp sugar
  • ¾ tsp salt
  • ½ tsp baking powder
  • ¼ tsp soda bicarb
  • 2-3 tbsp cold milk



  • Grind the sugar to a fine powder.
  • Beat the butter and sugar together till fluffy.
  • Sieve together the flour, sugar, salt, baking powder and soda.
  • Roast the jeera till its lightly browned and fragrant.
  • Keep aside ¼ tsp jeera and add the rest to the flour mixture.
  • Combine the buttery mixture with the dry ingredients, then add milk in small quantities to make a firm dough.
  • Heat the oven to 150 degrees C.
  • Roll out the dough into a thick, large disc. Use a cookie cutter to cut it into pretty shapes.
  • Line a baking sheet with grease proof paper. Arrange the discs on it, maintaining a little space in between. Sprinkle each disc with a few jeera seeds and press till they adhere to the dough.
  • Bake for 15-18 minutes. (time can vary from one oven to the other)
  • Remove the tray from the oven when the biscuits are tinged with a golden brown colour.
  • Cool and store in an airtight container.


Note: You may reduce the quantity of sugar in the recipe. ‘Ajwain’ can replace ‘jeera’ when you want to try a different flavour. Do not knead the dough too much. It will make the biscuits hard.

Aab Gosht

Kashmiri cuisine is unique in may ways as are the delicacies from most states in India. Wazwan is the term for a multi course Kashmiri feast comprising numerous dishes, both meat based and vegetarian. Aab Gosht is a mutton curry cooked with aromatic spices and milk. It is a flavorsome and robust dish, best enjoyed when served with rice.


  • 500 gm mutton pieces
  • 3 tsp powdered fennel (saunf)
  • 3 cloves garlic, chopped finely
  • ½ tsp dry ginger powder
  • 2¾ cups Verka Milk
  • ½ onion, thinly sliced
  • 3 green ‘elaichis’
  • ½ cup Verka Ghee
  • Salt and pepper to taste



  • Place the meat, fennel powder, garlic, ginger powder,2½ cups of water and some salt in a vessel. Cook on a slow fire till the mutton is quite tender.
  • Scoop out the mutton pieces and keep aside.
  • In a separate pan set up the milk to boil. Add slightly crushed elaichis, lower the heat and cook till the milk is reduced to half.
  • Heat ghee in a deep pan and fry the onions till crisp and brown.
  • Add the meat pieces and ‘bhuno’ well. Add the liquid (stock) that was kept separately.
  • Stir occcasionally while the meat simmers.
  • Add the fragrant milk to the pot and cook till the meat is tender. The gravy will not be too thick.
  • Sprinkle some freshly ground pepper and serve hot.


Note: This recipe can also be used to make a chicken preparation. Mace (javitri) can be added in the first step of cooking to given extra flavor.

Apricot Bars

Apricot is one of the four major ‘stone fruits’ that come into the market during summer. It has a short span as compared to plums, peaches and cherries but has a unique and exquisite flavour. Apricots are lovely to enjoy on their own or as a topping for ice creams or in a fruit salad. They are even more delightful when they are converted into chewy, juicy homemade cookies with the use of Verka Butter !


  • 500-600 gm juicy ripe apricots
  • 75-85 gm grain sugar(less than ½ cup)
  • ½ cup ‘maida’
  • ¼ cup brown sugar
  • ¼ tsp coarse salt
  • 1/8 tsp baking soda
  • ¼ cup Verka Butter (57 gm)
  • ½ cup oats
  • 1 tsp almond essence



  • Cut the Verka Butter into small cubes and keep chilled/
  • Cook the grain sugar and chopped apricots together till the sugar dissolves.
  • Continue to cook, stirring frequently till you have a thick jam.
  • Roughly mash the cooled fruit.
  • In a wide bow, mix together the ‘maida’,oats, brown sugar, soda and salt till well combined.
  • Scatter the cubed butter over the mix and rub it together with your fingertips. Finally, the mixture should look like breadcrumbs.
  • Pre heat the oven to 350 degrees F.
  • Grease a square shallow dish with a smearing of butter.
  • Now evenly press 2/3rd of the mixture on to the base of the dish, pushing it into the corners.
  • Spread the cooled apricot preserve on to the crust. Level with a spatula or a blunt knife.
  • Evenly scatter the remaining mixture over the apricots preserve. Press gently.
  • Bake for 50-55 minutes or till the crust seems crisp and golden.
  • Remove from the oven, cool, cut into bars and store in an airtight container.
  • Place squares of grease proof paper between the bars to prevent them from sticking.

Lachhedar Shahi Rabdi

One of my favorite delicacies is a ‘lachhedar rabdi’. It is easily cooked with just a few basic ingredients. It takes time but definitely tastes out of this world. On a rainy day, it also teams well with malpuas, jalebi or shahi tukra. Good quality milk is an essential ingredient, and here I completely rely on none other than Verka Milk !



  • 1½ Verka Full Cream Milk
  • 3-4 tbsp sugar
  • 5-6 strands saffrom
  • 12 each, pistachios and almonds
  • 4 ‘elaichis’, powdered (optional)



  • Use a really heavy, wide pan or ‘kadhaaai’, add milk and put it on high heat.
  • Turn the heat to low when the milk comes to a rolling boil.
  • Soon, a creamy membrane will develop on the surface. Skim it away and stick it along the side of the vessel.
  • Repeat this pattern, each time a thin layer forms over the top of the milk.
  • Soak the pistachios and almonds in warm water for 30 minutes. Remove, peel and slice into slivers.
  • Continue to pile on layer after layer of ‘lachhas’ along the edge of the vessel. This could take a little over an hour.
  • When the milk has reduced to 1/3rd of the original volume, add saffron and sugar.
  • Allow to boil and form another layer on top. Collect and continue for another 10 minutes.
  • Now scrape all the thickened layers off the side of the vessel and gently push them back into the kadhaai. Do not break up the ‘lachha’ structure too much.
  • Simmer for another few minutes, then add most of the sliced nuts and ‘elaichi’ if using.
  • Cool and serve, garnished with the remaining nuts.


Note : Monitor the milk with great care. It should be stirred so that it does not get scorched. On the other hand, do not stir continuously. Then, the cream layer will not get a chance to form at all. You can grate some apples into the cooled rabdi to get an apple rabdi. For a mango rabdi, stir some fresh mango pulp into the cooled mixture. A splash of ‘kewda’ water is often used to perfume the rabdi.

Tava Roasted Paneer Kebabs

Kebabs come in so many shapes and avatars. They are a delightful nibble during an evening of chatting or TV watching. In the summer heat, we don’t fancy deep fried foods since they tend to sit heavy in the stomach. Here is a delicious recipe of kebabs that can be lightly roasted on a ‘tava’. They are filled with the goodness of Verka Paneer, and are flavorsome without the fat !


  • 2 potatoes, boiled
  • 1 cup sago (sabudana)
  • 1 cup grated Verka Paneer
  • ¾ cup Verka Dahi
  • 1-2 tbsp Verka Butter
  • 6-7 tbsp roasted peanuts, coarsely crushed
  • 4 tbsp fresh coriander , chopped finely
  • a squeeze of lemon juice
  • a pinch of powdered sugar
  • ¼-½ tsp chili flakes
  • Salt to taste



  • Place the Verka Dahi in a square piece of muslin and tie it up. Hang for one hour to drain all the liquid.
  • Peel, then mash or grate the potatoes.
  • Drain the soaked sabudana and place in a mixing bowl with the mashed potatoes, grated paneer, peanuts,coriander, lemon juice, salt, sugar and chili flakes.
  • Add the thick dahi from the tied bundle. Mix everything well.
  • Lightly smear your palms and fingers with oil, then shape the mixture into long kebabs. You can use skewers or ice cream sticks too, if you so desire.
  • Heat up and lightly smear a frying pan or a flat ‘tava’ with Verka Butter.
  • Arrange the skewers in it in a single row. Do not crowd too many together.
  • Roast the kebabs, flipping them regularly till they are crisp and browned from all sides.
  • Serve with mint chutney, ketchup or a chili-garlic sauce.


Note : For even crisping, keep the flame at medium/low. As a variation you can add grated carrots to the mixture. Make sure the paneer is not too wet. Too much moisture will make the mixture sloppy.

Kathhal Dum Masala

Jack fruit (kathal) is the meatiest tasting vegetable when cooked well. It may be cumbersome to slice but it is well worth the effort. Here is an excellent recipe for Kathal Dum Masala. It is enhanced with creamy Verka Dahi which gives the gravy a lovely flavour. Dum cooking is a unique style where the yogurt based dish is slow cooked for maximum flavour.


  • 700 – 750 gm kathal, cut into chunks.
  • ½ tsp ‘jeera’
  • 2 onions
  • 3 large tomatoes
  • ¾ tsp each haldi and chili powder
  • ½ – ¾ tsp garam masala
  • Salt to taste
  • 1 cup Verka Dahi
  • Oil for frying



  • Deep fry the kathal pieces in hot oil. Drain and put aside when they turn golden.
  • Chop the onions finely and puree the tomatoes in the blender.
  • Pour a little oil into a pressure cooker, splutter the jeera and add the onions.
  • When the onions turn golden, add the tomato puree, chili powder, haldi and salt.
  • Stir and cook till the oil separates from the mixture.
  • Toss the fried kathal into the cooker, add 1¾ cups water and pressure cook for 10 minutes.
  • Remove the lid and check if the pieces are tender.
  • Add the Verka Dahi to the kathal, stir to blend and cook covered on a low flame.
  • After 15-20 minutes check seasoning and sprinkle garam masala.
  • Serve hot with a garnish of fresh green coriander leaves.


Note : The kathal gets cooked in three stages. It is deep fried, then pressure cooked , then simmered with Verka Dahi. Do not overcook it in the beginning or the end result will be mushy. Add more water or dahi if you prefer a thinner gravy. You can substitute jeera with black mustard seeds for a change of flavour. Green chillies can be added into the cooker if you like a ,little more fire !

Fresh Butter Scones

Sumptuous Scones

Scones are a classic bread that originated in old Scotland. Simple ingredients go into making a sumptuous teatime treat that can also be enjoyed during breakfast. The Victorians would eat these dainty delights with thin layers of cream and fruit jam. Even if you don’t have an oven, they are easy to cook on a dry pan!


  • 1 cup ‘maida’
  • 2 tsp baking powder
  • 1½ tbsp Verka Butter
  • 1/8th tsp salt
  • ½ cup dark raisins
  • ½ cup Verka Whole Milk (full fat)
  • 4 tbsp powdered sugar



  • Sieve together the maida, salt, sugar and baking powder. Place in a wide, deep bowl.
  • Cut cold Verka Butter into small cubes, scatter them over the maida mixture, then rub between your fingertips to mix into the dry ingredients. It should blend well to look like a crumbly ‘daliya’.
  • Stir in the raisins, then sprinkle most of the milk and mix lightly till you have a soft dough.
  • Roll into a round disc, half an inch thick, then cut into wedges (8-10, like a pizza)
  • Heat a heavy fry-pan or a flat ‘tava’ to medium heat , smear lightly with oil and lower the wedges into it.
  • Cook until golden and firm in the centre. (5 minutes for each surface)
  • Remove from pan, split them open into two halves and serve warm with a smearing of jam.


Note :While kneading the dough, add only as much milk as is needed to get a firm dough. Scones bake well when arranged on a greased baking-tray. You may replace the raisins with chopped almonds, walnuts or cashew nuts. For a savoury version, omit the sugar and increase the salt to ¼th tsp. Instead of raisins, add ‘jeera’ or ‘ajwain’ seeds

Buttery Apple Crumble

Winter is the time for wood fires, cosy quilts and freezing fingers holding cups of hot ‘chai’. It’s the season of festivity and delicious warm food! Apple crumble is a delightful dessert which weds together crisp, juicy apples, sugar, and cinnamon hidden under a buttery, golden crunch. Verka Butter wonderfully crowns this dish with that essential crumble.


  • 4-5 medium-sized apples
  • 1¾ cup powdered sugar
  • Juice of 1 lemon (about 2 tbsp)
  • 2 tsp cinnamon powder
  • 1½ cups ‘maida’
  • ¾ cups oats
  • 250 gm Verka Butter, cut into cubes



  • Peel, core, and chop the apples into medium-sized chunks.
  • Preheat oven to 180 degree Celsius.
  • Mix the apples, 1 cup of sugar, lemon juice and 1 tsp of cinnamon powder. Tip them into a flat, ovenproof bowl.
  • Now make the crumble topping. Use a wide bowl and place the ‘maida’ in it along with ¾ cups of sugar, oats, 1 tsp cinnamon powder, and the diced pieces of Verka Butter.
  • Mix the butter and the dry ingredients with your hands. Combine well till the mixture looks like breadcrumbs.
  • Scatter the crumble topping on the apples. Level it evenly across the fruit pieces.
  • Bake for 45-50 minutes till the edges are bubbling, the fruit is tender, and the topping is brown.
  • Serve hot with runny cream or custard.


Note: After 35 minutes, you can drop the temperature to 170 degrees if there are signs of overcooking along the edges of the dish. Add pears to the apples for an extra dimension and texture. Keep the quantity similar by weight. You can also serve this crumble with scoops of vanilla ice-cream. (This is called Apple Crumble Ala Mode).

Chocolate Cuppies

Cupcake Craze

Nobody can say no to a freshly baked cupcake, brimming over the edge, fragrant, flavoursome, and filled with the goodness of home baking. These chocolate cuppies have a surprise ingredient, Verka Dahi. It results in cakes with super moist texture. You can top them up with a whipped chocolate frosting or serve them as they are.


  • 2 large eggs
  • 100 gm each of grain sugar and brown sugar
  • 1/3 cup oil
  • 1½ tsp vanilla essence
  • ½ cup Verka Dahi
  • ¾ cup Maida
  • ½ cup cocoa powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt



  • Pre-heat the oven to 180 degrees C. Line the muffin tray with 12-14 paper cases.
  • Sieve together all the dry ingredients (last 5) in a deep mixing bowl.
  • Beat the eggs along with the oil, vanilla essence, regular and brown sugar.
  • Pour half of this mixture over the dry ingredients along with half the Verka Dahi.
  • Stir lightly and add the remaining mixture and dahi. Mix again but do not overbeat.
  • Use a large spoon and pour the cake batter into each cupcake up to half level.
  • Bake in the oven for 18-20 minutes or until they rise well (a toothpick inserted into the centre should come out dry, not sticky).
  • Remove from the oven and cool before storing in an airtight tin.


Note: To frost the cakes, warm 100 gm thick cream and 200 gm chopped chocolate in the microwave for 1 minute. Stir well and microwave again in short spurts till you have a velvety smooth mixture. Let it cool down, then transfer to an icing bag and make whirls over each cupcake. For a special effect, scatter sprinkles on each of the cuppies! Be vigilant while baking the cupcakes, they can quickly over bake, get dry or burn around the edges.

Masala Chai

Masala Chai! It’s simple, warm, delicious, and ready in a few minutes! Winter months are incomplete without this hot cup of delight, enclosed within the palms, warming our chilled fingers as well as our insides! The fragrant spices weave magic into the cup, and wholesome Verka Milk provides goodness and depth! Here is my favourite blend of the true, traditional ‘chai-garam’!


  • 2 green elaichi
  • 5 cloves (laung)
  • 1-inch piece of cinnamon
  • ½ inch piece of ginger, crushed
  • 1½ cup Verka Milk
  • 5-6 peppercorns
  • Sugar to taste
  • 1½ – 2 tbsp tea leaves



  • Take 3 cups of water in a pan.
  • Crush the peppercorns, elaichi, cinnamon, and cloves. Add them to the water along with the ginger.
  • Cover, simmer for 1-2 minutes, then add tea leaves and bring to a gentle boil.
  • Add Verka Milk and sugar and heat further until the tea gets the desired colour.
  • Strain into warmed glasses or cups and serve piping hot.

Note: A pinch of ‘ajwain’ is a delightful add-on to a masala tea. The water to milk ratio can be changed to suit individual tastes. The flavour will be vastly improved if you use whole peppercorns and not powdered pepper. For an earthy drink, replace the sugar with jaggery (gur). For a milder version of “chai”, turn off the heat after adding the tea leaves. Cover and keep the mixture for 3-4 minutes prior to straining.

Shahi Gatte ki Sabzi

Rajasthani Romance

A true Rajasthani ‘thaali’ is incomplete without a traditional ‘gatte ki sabzi’. Simple ingredients from the kitchen cupboard are put together to make the ‘gattas’ which are later enrobed in a tangy and spicy gravy. Verka Dahi is the key ingredient used to bind the dough together as well as to make the delicious, velvety gravy. Once the ‘gatte’ are prepared, they can also be tossed into a rice pulao or sauteed with a leafy green ‘saag’.



  • 1 cup ‘besan’
  • 2 cups Verka Dahi
  • ¾ tbsp ginger-garlic paste
  • 1 tbsp oil
  • ¼ tsp salt
  • ¼ tsp each of red chilli powder, haldi and garam masala
  • ½ tsp jeera
  • 2½ tsp kasturi methi
  • A pinch of ‘heeng’
  • A paste of 3 tomatoes, 4 cloves of garlic, 1-inch piece of ginger, and 2 green chillies.
  • 1 bay leaf
  • ½ tsp cloves
  • 1 tsp whole coriander seeds (sabut dhania)
  • Chili, salt and haldi to taste
  • 2½ tbsp Verka Ghee



  • In a deep bowl, add the besan, ginger-garlic paste, salt, masalas, heeng, jeera and ½ tsp kasturi methi. Stir to mix. Add oil and 1/2 cup of Verka Dahi to make a dough. Sprinkle little water if needed.
  • Shape the dough into long sausage shapes.
  • Set up enough water for boiling and add some salt and a few drops of oil to it. Now tip the gatte into the water. Boil till they float on to the surface of the water. Drain.
  • Heat Verka Ghee in a deep pan or ‘kadhaai’, add dhania seeds, bay leaf and cloves. Fry till fragrant.
  • Pour the tomato paste into the pan and cook, adding kasturi methi, salt, chilli powder and haldi while stirring.
  • When the oil leaves the mixture, add 1½ cups of Verka Dahi, a little at a time. Add ½-1 cup of water, stir constantly to cook, then simmer for 10-12 minutes.
  • Cut the log shaped gatte into thick chunks and add to the gravy. Cook further for 10 minutes.
  • Adjust the salt level and serve hot, garnished with fresh coriander leaves.


Note: The amount of water added to the gravy depends on how thin or thick you want the gravy to be. Remember that the ‘gatte’ will also absorb some water while cooking. Go one step further and try some stuffed ‘gatte’. Make a mixture of crumbled Verka Paneer, raisins, chopped cashews, salt and chilli powder. Make balls of the ‘gatte’ dough, flatten out, stuff with some of the filling, and roll on your palm to make a smooth sphere. These little gems can now be boiled and tossed into a prepared gravy.

Paneer Potli Parcels

Potli Parcels

Cold winter evenings are ideal for delicious hot snacks. ‘Samosas’ will immediately come to your mind to team with a hot cup of ‘chai’. The ‘potli’ is another avatar of the common ‘samosa’. When filled with wholesome Verka Paneer, fresh green peas, and nuts, these ‘potlis’ are a crunchy, tasty, and visual delight. Come on foodies, let’s make these pretty party appetizers!



  • 11⁄2 cups ‘maida’
  • 51⁄2 tbsp oil
  • 1⁄2 tsp salt
  • 1 tbsp Verka Ghee
  • 1 medium-sized onion, finely diced
  • 3⁄4 cups crumbled Verka Paneer
  • 1⁄2 cup boiled green peas
  • 4-5 tbsp chopped mixed nuts (almonds, cashew, raisins)
  • 2 tbsp tomato sauce
  • 1 splash of soy sauce
  • Chilli sauce (optional) to taste
  • Oil for frying



  • Mix ‘maida’, salt, oil and some water to make a firm dough.
  • Heat Verka Ghee in a pan and saute the onion. Add the sauces, peas, and salt.
  • Stir the mixture until it blends well and then remove from fire.
  • Cool the mixture and combine with the crumbled Verka Paneer.
  • Roll out small balls of the dough, place the paneer stuffing into them, and gather the outer edges to make a ‘potli’.
  • Heat up the oil for frying while you shape all the ‘potlis’. Then fry them until golden brown and crisp.
  • Drain and serve hot with chutney or chilli garlic sauce.


Note: The filling should be quite dry or else the outer covering will become soggy. Make sure you cook until the liquid has evaporated. The dry fruits should be

chopped finely or else their edges may rupture the dough while the ‘potlis’ are shaped. You can also use cooked chicken, corn, mushrooms or ‘keema’ as a filling.

Cauliflower in Cheesy Sauce

Easy Cheesy

Anything can taste better with cheese, and the BEST with Verka Cheese! Winter brings us a glut of fresh cauliflower to enjoy in countless ways. This recipe combines three delicious offerings from the brand Verka – Verka Cheese, Verka Butter and Verka Milk. Bake fresh cauliflower with them to make an exotic dish which is simple to cook and delightful to eat!



  • ½ litre Verka Whole Milk
  • 1 medium-sized onion, roughly chopped
  • 2 cloves of garlic, crushed
  • 1 bay leaf
  • 500-600 gm cauliflower cut into florets
  • 50 gm Verka Butter
  • 5 tbsp ‘maida’ (40 gm)
  • 1¼ cup grated Verka Cheese
  • Salt and pepper to taste



  • Place the Verka Milk, bay leaf, onion, and garlic in a saucepan. Bring it to a boil and simmer for a few minutes.
  • Turn off the heat. Cover and keep aside for 20-30 minutes, allowing the flavours to infuse.
  • Steam the cauliflower florets in salted (pinch only) water until tender.
  • In another pan or ‘kadhai’, melt the Verka Butter and add the ‘maida’. Stir briskly for 2-3 minutes till the raw smell vanishes.
  • Preheat the oven to 180 degrees C.
  • Strain the fragrant milk into the pan stirring briskly to avoid lumps.
  • Cook until the sauce thickens and then scatter 1 cup of grated Verka Cheese over the surface.
  • Stir to mix well. Remove from heat and add salt and pepper.
  • Evenly arrange the cauliflower in a flat baking dish and pour the cheesy sauce over it.
  • Scatter the remaining cheese over the top and bake for 30-40 minutes until the surface is golden brown and bubbling.


Note: Do not overcook the florets in water. Remember they will be cooked further while baking. For an enhanced flavour, roast the raw florets in a ‘kadhai’ with the minimum amount of Verka Ghee. When they develop little brown specks on them, sprinkle little water over them and steam till slightly tender

Dahi ke Kebab

Kamaal ke Kebab!

Creamy Verka Dahi marries wholesome Verka Paneer to make these much loved ‘Dahi ke Kebabs’! It is a popular snack at weddings and other occasions. We all relish their melt-in-the-mouth texture, but seldom attempt to make them in our kitchen. Here’s a simple recipe to get you started!


  • ½ cup Verka Paneer, grated
  • 3 tubs Verka Dahi (400(space) gm each)
  • 1 tbsp Verka Ghee
  • 1/3 cup puffed rice (murmurey) or pressed rice (chiwda)
  • ½ -1 tsp powdered sugar
  • ½ cup ‘maida’ for coating
  • 1 tbsp chopped, fresh dhaniya
  • 1-2 chopped green chili
  • Salt, chili powder, garam masala to taste
  • ½ tsp chaat masala
  • 2 tbsp mint chutney



  • Place the dahi in a square piece of muslin (mulmul) and hang it to release all the liquid (about 3-4 hours).
  • Take the firm, thick dahi in a bowl. Add fresh dhaniya, green chili, salt, garam masala, chili powder, and puffed rice. Mix well.
  • Allow the mixture to stand for 20-30 minutes. By then, any surplus liquid will get absorbed by the puffed rice.
  • In another bowl, mix the grated paneer with the mint chutney, sugar and chili powder. This will be the stuffing for the kebabs.
  • Take small portions of the dahi mixture and flatten out on your palm. Make a hollow in the centre.
  • Place a little bit of the paneer filling within the hollow and enclose well to form a ball.
  • With a light dusting of ‘maida’, flatten and shape the balls into ‘tikkis’.
  • Drizzle a fry pan with Verka Ghee, and add all the kebabs in it. Shallow fry till golden brown and flip over to cook the other side. A little more ghee can be added at this stage.
  • Remove the ‘tikkis’ from the pan on to an absorbent paper towel. Serve hot after sprinkling some chaat masala. Chutney or tomato ketchup team well with these kebabs.


Note: Don’t flip over the kebabs till they are firm, or they will break open. Instead of puffed rice, you can also use powdered lotus seeds (makhana). For a crunchy center, you can also use roasted, crushed peanuts and minced onions along with the paneer

Achari Paneer Tikka

Tangy, spicy, sharp and fiery! I know nobody who doesn’t love ‘achaar’! When you transform healthy paneer into a lip-smacking Paneer Achaari, it’s a double bingo! When you skew the flavourful chunks and barbecue them, it’s a triple bingo! Try this irresistible starter today with Verka Paneer and Verka Ghee



  • 450 gm fresh Verka Paneer
  • 1 tbsp each ginger and garlic paste
  • ¾ cup Verka Dahi
  • Juice of one lemon
  • 1½ – 2 tbsp Verka Ghee
  • 1 tsp Degi Mirch
  • ½ tsp garam masala
  • Salt to taste
  • 1 cup each square cut chunks of onion and capsicum
  • 2 tbsp achaari masala



  • Tie up the Verka Dahi in a piece of fine cloth and hang for 2 hours. Once the liquid has drained, you will get a clump of thick dahi.
  • In a bowl, mix the dahi, ginger and garlic pastes, lemon juice, achaari masala, degi mirch, and salt. Add 1 tbsp melted Verka Ghee and mix well. This is your marinade.
  • Dip in the paneer cubes, mix to coat and keep them covered for at least one hour.
  • Spoon out the extra marinade and toss it along with the chunks of onion and capsicum.
  • Skew the paneer alternately with the chunks of onion and capsicum.(You can use a grill or a fry-pan to cook the paneer).
  • Cook under a hot grill or on a heated fry-pan.
  • Drizzle the leftover ghee while cooking.
  • When golden brown, remove from heat and serve with mint chutney.


Note: To make your own achaari masala, dry roast the following:

1 tbsp each of mustard seeds (sarson), fennel (saunf), coriander (dhaniya), cumin (jeera) and ½ tbsp each of nigella (kalaunji), fenugreek (methi), carom (ajwain), and 2-3 dry red chillies.

Cool and grind to a powder. Add chaat masala if you like. This masala can be used to prepare chicken, karelas, potatoes, brinjals and many other delightful dishes.

Upma Lajawaab

We are always on the lookout for quick, nourishing, and easy recipes. Upma is very popular as a breakfast dish throughout. For making Upma, you need not step out to shop for its ingredients. It simply needs semolina (sooji) and an assortment of veggies that happen to be in your fridge! Just add a little bit of Verka Ghee for that unbeatable wholesome flavour and goodness!



  • 1 cup semolina (rava/ sooji)
  • 3-4 sliced onions
  • 1 chopped green chilli
  • 1 tbsp finely minced ginger
  • 2 tbsp Verka Ghee
  • Salt to taste
  • 1½ tsp black mustard seeds
  • 1 tsp urad daal
  • 1 dried red chilli (optional)
  • 7-8 curry leaves
  • 1½ cups chopped vegetables of your choice (carrots, peas, capsicum, corn, broccoli, cauliflower, beans, mushrooms)



  • Dry-roast the semolina in a heavy bottomed pan. Remove and keep aside.
  • Add ghee to the same pan, heat, and scatter urad daal into it.
  • Stir-fry until lightly brown.
  • Add dried chilli, mustard seeds, and curry leaves, Toss till the mustard splutters and the leaves turn fragrant and dark.
  • Now put in the onions, ginger, and green chilli pieces. Saute well.
  • Add the chopped veggies and fry briefly.
  • Add salt and 2 cups of water.
  • When the water comes to a boil, slowly scatter the roasted semolina on to its surface. Keep stirring constantly.
  • Cook for 7-8 minutes or till the water gets absorbed completely.

Serve hot with a pickle, coconut chutney or some fresh Verka Dahi.


Note: Here is a tip regarding salt. Stir the salt in water and taste it. The water must be more salty than desirable. The extra saltiness will season the semolina after its addition. You can also put a pinch of ‘heeng’ into the ‘tadka’, once the onions are brown.

Paneer Pudina Tikka

Verka Paneer has the ultimate rich and creamy texture which makes a a delightful batch of tikkas. My personal favourite is a minted version which makes a mouthwatering starter. Once marinated with Verka Dahi and other flavourful ingredients, it takes very little time to cook it to perfection. Verka Butter adds more ‘mazaa’ to the final creation !



  • 650 gm Verka Dahi
  • 200-250 gm Verka Paneer
  • 1 tsp garlic paste
  • 1½ tsp ginger paste
  • ½-1 green chilli, crushed
  • ½ cup coriander leaves
  • 1 cup fresh mint leaves
  • 1 tsp ‘kasoori methi’
  • 1½ tbsp ‘besan’
  • ¾ tsp ‘ajwain’
  • ½ tsp powdered ‘jeera’
  • ½ tsp black salt plus more to taste
  • 2 tbsp Verka Butter



  • Roast the besan with ½ tbsp of Verka Butter. Brown lightly, remove and keep aside.
  • Use a muslin cloth to hang the dahi till most of the water drains. You should have a cupful of thick dahi left.
  • Blend the fresh coriander and mint leaves to a paste.
  • Mix together the thick dahi, green paste, salt, ‘kala namak’. ‘kasoori methi’, jeera powder, ‘ajwain’ and ginger, garlic and chili pastes.
  • Cut the Verka Paneer into even sized cubes and toss into the marinade. Mix gently and keep covered for 30-40 minutes.
  • Now you could melt butter in a heavy pan, toss the paneer pieces in it and stir fry for 5-6 minutes.
  • As an alternative, you could grill the paneer cubes directly under the grill, or on skewers. Baste with melted butter and turn a few times.
  • For an instant snack, arrange the paneer on a platter, drizzle with butter and microwave on high for 2-3 minutes.
  • Serve hot with a chutney or tomato ketchup.


Note : You can also add square chunks of capsicum and tomato to the marinade. Skewer or arrange alternately and cook by your chosen method. You can replace green chili paste with chilli sauce, and garlic paste with a little chilli garlic sauce.

Nawabi Dum ki Arbi

Awadhi Nawabi

Awadhi cuisine is Lucknow’s distinct style of cooking. Also called the ‘dum’ cooking, it’s technique has a strong Mughal influence, both for meats and for vegetarian dishes. Dum ki Arbi is one such delicacy, enhanced with aromatic spices, slow cooking and a superior quality ghee. Make a bowlful of this lip smacking dish with Verka Ghee and Verka Dahi to please your friends and family.


  • 450-500 gm arbi
  • 2 tbsp each ‘magaz’ and cashewnuts
  • 1½ inch piece of ginger
  • 6 garlic cloves
  • 1¾ cups thinly sliced onion
  • 2½ tbsp Verka Ghee
  • ¾ cup Verka Dahi
  • 2-3 tbsp fresh cream
  • 4 green ‘elaichis’
  • 6 cloves
  • 1½ tsp dhaniya powder
  • ½ tsp haldi
  • Salt and chili powder to taste
  • 1 tbsp maida
  • Oil for frying



  • Wash, peel and cut the arbi into 1 inch slices, then deep fry in hot oil till brown. Remove to a platter.
  • In the same oil, fry the sliced onions till well browned and crisp. Drain well on paper towels.
  • Place the cashews, ‘magaz’, ginger and garlic in a grinder-jug. Add a little water and make a smooth paste.
  • Remove oil from the ‘kadhai’, add Verka Ghee and fry the ‘elaichi’ and cloves till fragrant.
  • Tip the ground paste into it and saute for 3-4 minutes.
  • Beat Verka Dahi with the haldi, dhaniya powder, chili powder and maida. Blend well.
  • Tip the dahi into the kadhai, mix well, add a cup of water and cook till it simmers.
  • Now slide the fried arbi into the kadhai, cover and cook for a further 15-18 minutes. Towards the end, the arbi should become tender but not mushy.
  • Check seasoning and stir in the cream as well as most of the fried onions.
  • Garnish with the remaining onions and fresh dhaniya. Serve with lachha parantha , roti or butter-naan.


Note: Arbi can irritate the skin. Apply a little oil on your hands while peeling it. Careful monitoring is needed when you fry the cloves and ‘elaichi’. They can burn and impart a bitter taste to the gravy. They must be swiftly followed by the ginger garlic paste before they get over cooked. For cream, you can also use the ‘malaai’ from the top of the boiled milk.

Makhana Magic

Makhana (foxnut) is the new popular champion of healthy snacking. It is high in fiber, low in calories and a great source of protein, iron and other trace elements. By themselves, a makhana is almost devoid of flavour. It must be be pepped up with spices to be turned into a delicious snack which will please one and all ! Don’t forget to stir in a little bit of Verka Ghee for that wholesome, magical touch !


  • 1½ makhana
  • 1¼ tbsp Verka Ghee
  • ½ – ¾ tsp chaat masala
  • ¼ tsp haldi powder
  • ¼ tsp chili powder (optional)
  • 1 sprig curry patta
  • Salt to taste



  • Heat Verka Ghee in a deep pan or in a ‘kadhaai’.
  • Add curry leaves, allow them to splutter, then remove at once to a plate.
  • Now toss the makhanas into the same ghee and roast on medium heat till crisp.
  • Sprinkle with salt, haldi, chili powder and chaat masala.
  • Switch off the heat. (the masalas must not get burnt). Now crumble the curry leaves and scatter over the makhanas.
  • Mix well to coat evenly. Serve warm or cool and store in an air tight jar.


Note : Check the makhanas before roasting. Patches of blackish skin on the surface should be peeled off, or it will taste gritty. A pinch of ‘heeng’ can be added into the ghee before roasting the makhanas. It imparts a lovely flavour. For a continental twist, skip the haldi and chaat masala. Instead, add mixed herbs to the pan while the makhanas are still warm.

Oats and Raisin Cookies

A Punch of Good Health

We all know about the goodness of ‘meva’ for our health. Oats too pack a punch of nutrition and fiber. Let us put together healthy wholewheat, plump, juicy raisins and oats and make some cookies ! Verka Butter adds an awesome flavor and benefits of vitamins. These cookies are an excellent snack at any time between meals. A few cookies with a glass of Verka Milk makes a complete and balanced breakfast. Being homemade, they are devoid of preservatives and artificial flavoring.



  • 1 cup grain sugar
  • ¼ cup brown sugar (or ‘shakkar’)
  • 1 cup Verka Butter
  • 1 tsp baking soda
  • 1 tsp cinnamon powder
  • ½ tsp salt
  • 1 tsp vanilla essence
  • 2 eggs
  • 3 cups oats
  • 1½ cups whole wheat (atta)
  • 1 cup raisins



  • Sieve together the wholewheat, soda, cinnamon and salt.
  • Pre heat the oven to 180 degrees C.
  • In a bowl, beat together the butter, sugar, ‘shakkar’, eggs and vanilla till fluffy.
  • Stir in the dry (sieved) ingredients. Do not beat vigorously, just fold in with a spatula.
  • Now add the oats and raisins. Mix well.
  • On a baking sheet, drop the cookie dough with a tablespoon in a rounded shape.
  • Keep 2 inches space between the clumps of cookie dough. They will spread while baking.
  • Bake for 10-12 minutes. Remove when light brown in colour.
  • Cool well before shifting them to an air tight jar.


Note : Do not over bake the cookies. They can burn easily within a short period. Mixed spice (nutmeg, cinnamon and cloves) can also be used instead of cinnamon powder. Replace 2 tbsp of ‘atta’ with soya flour for extra dimension and added health quotient. For a kiddy version, replace the raisins with the ever favourite choco-chips !

Spicy Baby Potatoes

Spiced Little Ones

Baby potatoes make a delightful dish to enjoy with the parathas or chapattis. When well seasoned and spiced, they make an even better snack to savour over the drinks or with a cup of ‘chaai’. Since they are tiny, they cook in a jiffy and are easy to pop into the mouth without effort! Flavouring them is the key to good taste, and nothing works as wonderfully as Verka Ghee for the final “wow” effect!


  • 500-550 gm baby potatoes
  • 2½-3 tbsp Verka Ghee
  • 1¼ tsp ‘kalaunji’ (onions seeds)
  • 1 tsp jeera
  • ¾ tsp whole dhaniya seeds
  • 1 tsp ‘saunf’
  • Salt, pepper, and chilli flakes to taste
  • 1 tsp ‘amchoor’ (optional)



  • Wash the potatoes well. Do not peel.
  • Use a ‘kadhai’ to dry-roast all the seeds – dhaniya, jeera, saunf, and kalaunji.
  • When fragrant and brownish, remove from the heat and let them cool. Then grind them to a coarse powder.
  • In the same ‘kadhai’ melt the Verka Ghee and push in the baby potatoes. Toss and fry on high heat till their skins are slightly brown.
  • Now add a splash of water, lower the heat, and cook them until tender or till the water evaporates completely.
  • Sprinkle the spices mixture over the baby potatoes and toss to coat evenly. Turn off the heat.
  • Add salt, pepper, and chilli flakes to taste.
  • If you like a sour flavour, you can add the amchoor!
  • Serve hot or at room temperature, maybe with a garnish of mint leaves.


Note: While selecting the potatoes, make sure they have no nicks and cuts. It could be tricky to remove grit from such cracks. To save time, you can first boil the potatoes till they are semi-cooked. Then proceed with the recipe as before.

Gajar ki Burfi

Gajar ka Gazab/ Carrot ka Kamaal

Winter brings us juicy red carrots. We love them cooked, in salads, and absolutely adore them as gajar ka halwa! A different avatar of carrots is ‘gajar ki burfi’. It is glistening and fudgy, rich and sweet, and easy to prepare with a few basic ingredients. Verka Ghee, Verka Milk, and Verka Milk Powder, all play an important role when I make this delicious burfi!


  • 500-600 gm carrots, grated
  • 3 tbsp Verka Ghee
  • ½ cup grain sugar (or more)
  • ¾ cup Verka Milk Powder
  • ½ cup Verka Milk
  • ¾ tsp ‘elaichi’ powder
  • 2 tbsp pistachios



  • Smear a shallow tray with a little ghee and keep aside.
  • Make a paste with the Verka Milk and Verka Milk Powder.
  • Heat Verka Ghee in a thick bottomed ‘kadhai’
  • Tip the carrots into the ‘kadhai’ and saute till they are darker and tender. (10-12 minutes)
  • Add the milky paste, sugar, and ‘elaichi’ powder to the carrots. Cook until the sugary liquid evaporates completely.
  • Turn off the gas burner, cool it slightly and scrape it out into the greased tray.
  • Level out and pat the mixture evenly till it is smooth.
  • Scatter chopped pistachios over the surface and press down gently to embed them into the mixture.
  • Let it cool completely. Then cut into squares and serve at the room temperature.


Note: To simplify the removal of the burfi, line the tray with a foil and grease the foil with ghee. When the burfi cools down enough, you can simply lift out the foil sheet and separate the pieces. You can also use a cookie cutter to make heart-shaped or round discs of burfi.

Gud Waaley Chawal

Too ‘Gud’ to miss!

‘Gud’ is the basic form of sugar, unrefined and earthy. It is popular in the winter months, especially when it is mixed with ginger powder, saunf, and slivers of coconut. “Gud Waaley Chawal” is popularly served as a staple pudding. A lesser-known fact is that the dish originated, not in Punjab but in Pakistan. For greater aroma and flavour, the amber coloured, sticky, and aromatic rice is cooked with Verka Ghee. A few fragrant spices add more depth to the taste.


  • 1½ cup good quality rice
  • 200-250 gm ‘gud’
  • 3 tbsp Verka Ghee
  • 4-5 green cardamoms
  • 4-5 cloves
  • 15-20 raisins
  • 1 bay leaf
  • 4-5 tbsp roasted almonds, cashews or peanuts



  • Chop the jaggery/gud roughly and soak it in one cup of water for 30 minutes.
  • Clean, wash and soak the rice for half an hour.
  • Cook the rice with 2¼ cups of water till it is halfway tender. Fluff it up with a fork to separate the grains.
  • Add the liquid ‘gud’, Verka Ghee, cardamoms, bay leaf, cloves, and raisins.
  • Cover and cook again till the water is absorbed and the rice is tender.
  • Scatter in the nuts of your choice, stir gently, and serve garnished with more nuts and a few slivers of coconut.

Note: Warm up the mixture of ‘gud’ and water to speed the process of dissolving the lumps. If you like a more sticky and wet consistency, add a little extra water to the pot. ‘Gud’ burns quickly. So, use a heavy pot and keep the flame on low or medium while cooking.

Decadent Strawberry Casserole

Decadent Strawberry Casserole


  • 2-2½ cups sliced strawberries
  • 10-12 slices soft bread
  • 1¼ cup powdered sugar
  • 1/2 cup Verka Butter
  • 6 eggs
  • 2 teaspoons vanilla extract
  • ¼ tsp grounded cinnamon
  • 2 cups Verka Milk (full-cream)



  • Grease a glass dish with a smear of butter.
  • Preheat the oven to 180 degrees C.
  • Arrange half the bread slices on the base of the dish.
  • Melt the Verka Butter and drizzle half of it over the bread slices.
  • Beat together the Verka Milk, powdered sugar, cinnamon, eggs, and vanilla extract.
  • Pour half of this mixture over the bread slices. Press down till the bread gets fully soaked.
  • Scatter 1 cup of strawberries over the bread, and arrange the remaining bread slices to cover them.
  • Pour the rest of the mixture over the top and bake for 30-40 minutes.
  • When the top is brown and bubbling, remove it from the oven.
  • Garnish with the remaining sliced strawberries and serve with a runny cream or custard.


Note: You can replace milk with cream for a richer texture. You can also add broken walnuts or almonds in between the layers of bread. If you like the flavour of honey, reduce the quantity of sugar slightly and drizzle some honey over the baked dish.

Murgh Nizami Tikka

From the land of the Nizams

Be it jewels, costumes or cuisine, the Nizams of Hyderabad did everything with a touch of grandeur and royalty. Hyderabadi food is famous for its multi-layered flavours and ‘zaayka’. Tender chicken bits are cooked in the Nizami style and enveloped in a flurry of aromatic masalas to create these tikkas that tantalize the palate and please to perfection!



  • 750 gm boneless chicken pieces cut into large chunks
  • 6 tbsp Verka Ghee
  • 1 bay leaf
  • 1 piece of cinnamon
  • 3 tbsp ginger-garlic paste
  • 2 chopped onions
  • 2 tbsp each of peanut, ‘magaz’, ‘khus khus’, and sesame seeds (til)
  • 2/3 tsp each of garam masala and haldi
  • Salt to taste
  • ½ cup Verka Dahi
  • 4 tbsp grated fresh coconut (or 3 tbsp desiccated coconut)
  • 1½-2 tbsp lemon juice
  • 3 tbsp chopped mint leaves



  • Coarsely grind the ‘khus khus’, magaz’, peanuts, and sesame seeds.
  • Heat Verka Ghee in a heavy pan and splutter the cinnamon and bay leaf.
  • Add the onions and saute till brown. Then add the ginger-garlic paste, salt, and haldi. Cook briefly.
  • Add the crushed seeds and peanuts along with the Verka Dahi and coconut. Cook on a high flame stirring constantly.
  • Add the chicken pieces, cover the lid and cook until tender. Add a splash of water if necessary.
  • Serve with a sprinkle of garam masala, mint leaves, and lemon juice.


Note: For a fiery version, slit green chillies can be added along with the crushed seeds. For a more royal touch, soak some saffron in a warm milk and add towards the end of the cooking process. Fried cashew nuts add an extra flavour and eye appeal.

Yakhni Shorba

Though summer is at our doorstep, the evenings are still cool enough to sip on something warm and comforting. Yakhni shorba is a hearty soup which is slow cooked to bring out the the flavour of mutton and mild spices. Unlike other soups, no other vegetables are added to the preparation. As a result, the soup has limited undertones which shine to an advantage. A little Verka Dahi is stirred into the delicious stock to create the final bowlful of heaven !


Yakhni Shorba:

  • 1 small onion , chopped
  • ½ tsp whole ‘jeera’
  • 250-300 gm mutton
  • 1¼ tbsp Verka Ghee
  • 120-130 gm Verka Dahi
  • 1 stick of cinnamon
  • 6-7 whole peppercorns
  • 1 tsp fennel (saunf)
  • 5 cloves
  • 1 black ‘elaichi’
  • 12 cloves garlic
  • ¾ tsp dry ginger powder
  • 3-4 strands of saffron



  • Tie up the cinnamon, peppercorns, elaichi, saunf and cloves in a square piece of muslin. Keep aside.
  • Heat the Verka Ghee in a pressure cooker, splutter the jeera, then add the mutton and fry for 5 minutes on high heat.
  • Add onions and cook for another minute, followed by salt, ginger powder, garlic and saffron.
  • Add the ‘potli’ of spices along with 4½ cups of water. Pressure cook till the mutton is tender.
  • Open the lid, squeeze the flavours of the ‘potli’ into the soup, then discard the ‘potli’.
  • Remove the mutton, pull off the flesh and discard the bones.
  • Squash the garlic with a ladle till it is pulpy, then add the whisked dahi into the cooker.
  • Bring to a gentle boil, ladle into bowls, scatter chopped mutton over the top and serve hot with a little fresh coriander.


Note : Authentic Kashmiri cuisine requires the use of mustard oil in this preparation. If used, it must be heated to smoking point to get rid of the raw smell. A murgh shorba can also be prepared in a similar manner. If you don’t have dried ginger powder, add a few thick slices of fresh ginger to the cooker, then discard after simmering.

Spanish Omelette

Eggs are generally considered breakfast fare by most of us. When we have time, we often cook them into an omelette. In the western world an omelette is usually made with eggs whipped to a fluffy consistency, then cooked with lots of colourful, chopped veggies. A Spanish omelette typically has potatoes, tomatoes and cheese as the filling. The filling is hidden in the folds of the buttery omelette, waiting to surprise you as you take your first bite ! When it comes to butter and cheese, Verka reigns supreme !


Spanish Omelette:

  • 300 gm potatoes
  • 2-3 tbsp Verka Butter
  • 1 red bell pepper,diced into small pieces
  • 1 cup grated Verka Cheese
  • 4-5 spring onions, sliced finely
  • 8 eggs
  • Salt and pepper to taste



  • Cut the potatoes into small, even sized cubes. Cook in boiling salted water till tender but not mushy.
  • Put a knob of butter in a pan and stir fry the red bell pepper, then add the spring onion and turn off the heat.
  • Remove from the pan, add drained potato cubes, then add a little salt and pepper. Toss gently
  • Set up a heavy frying pan on medium heat.
  • Whip the eggs, some salt and pepper in a deep bowl. They should become light and foamy.
  • Add some Verka Butter to the pan, then scoop out half of the egg-mixture into the frying pan and tap sharply to spread it across the surface.
  • Scatter half the veggie mixture in the center of the eggs, sprinkle half the grated cheese on top, then fold the omelette into a roll. (like a dosa).
  • Cover and cook till firm, flipping over when the bottom seems to have browned slightly.
  • Remove from pan, add more butter to the pan and repeat to make a second omelette with the remaining ingredients.
  • Serve hot with a milk shake or a cup of hot chocolate.


Note: A Spanish omelette is originally cooked under a broiler, then served, cut into wedges. To use a frying pan is a simpler version that does not require a grill. Add salt sparingly. Remember that the cheese carries a lot of salt too ! You can vary the set of vegetables as per your mood. For a tastier version, fry the potatoes in a pat of Verka Butter before adding them to the omelette ! Yum…yum… !