Stuffed Aubergine Boats

Bazlama/Turkish Flatbread

Lemon Poppy Seed/Khus Khus Salad Dressing

 This creamy Lemon Poppy Seed/Khus Khus salad dressing is perfect for a veggie loaded salad you would want to have as lunch or dinner. This dressing is a great way to spruce up your salad.

This salad dressing is a low carb version. 
What I like in a home made dressing is that you get to customize everything from the spice, salt and sugar. And this salad doesn’t take any time at all. It is just a add everything to blender and blitz kind of dressing. This salad dressing comes together in just about 5 minutes. It stays well in the refrigerator upto 10 days and can be used as and when required.
While you are here check out other sauces and masalas like —  Homemmade Schezwan sauce, Biryani masala, Sambar powder, Rasam powder, Homemade Pesto and more…
Here is the recipe of Lemon Poppy seed dressing-
PREP TIME: 5 Mins                                  COOK TIME: 2 Mins
TOTAL TIME: 7 Mins                                COURSE:  DIP AND SAUCES
CUISINE: WORLD FOOD                        QUANTITY: 100 GM APPROX
AUTHOR: Rajni Ram


    Poppy Seeds 1 tbsp (white/black)
    Apple Cider Vinegar(ACV) 2 tbsp
    Olive Oil 6 tbsp
    Sugar powder/icing sugar 1 tbsp
    Dijon Mustard 1 tsp
    Salt 1/4 tsp
    Lemon juice 2 tbsp
    Garlic cloves 4 crushed
1. In a blender pour the ACV, Olive oil, Lemon juice, salt, sugar powder, crushed garlic cloves, Dijon mustard, and blend at high speed for 30 seconds. Stop and blend again for 30 seconds.


2. Now add the Poppy seeds and give another pulse for 30 seconds. The dressing is ready to use now. Store in a bottle and refrigerate.This can also be used as sauce for burgers and other breads. 


1. I could not find black poppy seeds her, otherwise they would have provided a great contrast. Anyway this doesn’t affect the taste or flavour in anyway.
2. If you prefer a sweeter dressing, add one more tablespoon of sugar powder.




Creamy Pink Sauce Pasta

Well, who doesn’t love pink Pasta? Yes, pink pasta. Usually, pink pasta is made with a combination of white sauce and tomato pasta sauce. In this recipe, I have used a lot of tomato puree and milk, some cream, and loads of Parmesan cheese. The sauce is extremely slurpy and delicious. The sauce can be used as it is or one can add-in as per their preference.

I am also letting you into a little secret of how restaurants get that creamy texture. I have also used Pangritato(toasted bread crumbs) which takes this dish to a completely different level. This Pasta sauce is very easy to make and the dish gets done very quickly.
I  have used Spaghetti and a few pieces of Macaroni just for some aesthetic effect and nothing else. You can avoid it completely, or use only Macaroni instead of Spaghetti or use both like I did. Children are sure to love this recipe and adults too and the bowl will be clean.
The use of parmesan cheese gives a nice sharp taste to the sauce. Feel free to add other herbs like Basil, I have used only Italian seasoning.
While you are here visit other recipes of mine like Schezwan Fried rice,
 Homemade Schezwan sauce, Apple Crumble, Blueberry cheesecake, and more…
Here is the recipe of Creamy Tomato pasta for you–
PREP TIME: 20 MINS                                          COOK TIME: 20 MINS
TOTAL TIME: 40 MINS                                        SERVINGS: 4
 CUISINE:  WORLD FOOD                               AUTHOR: Rajni Ram


Spaghetti 1 packet (300 gm)
Macaroni 1 handful(optional)
Tomato puree 200 to 250 ml
Cream (medium or high fat) 1/2 cup
Milk 1 cup
Parmesan cheese 1 cup and a little more
Bread slice 1(for the Pangritato)
Pepper powder 1 tsp
Red chilli powder 1 tsp
Garlic 5 pods crushed
Onion 1 finely chopped
Chilli flakes 2 tsp(divided)
Oregano or Italian seasoning 2 tsp(divided)
Cilantro/Coriander leaves finely chopped 2 tsp
Olive oil/butter 2 tbsp
Cook the pasta aldente( a little undone- just put off the flame 2 minutes than the recommended time on the pasta packet). Reserve 2 cup of the water in which the pasta cooked and drain the remaining. Pour cold water over pasta, drain it completely and place the pasta in a colander.
Put 1 tsp of chilli flakes and Italian seasoning in 1 cup of the reserved pasta water and pour this water over the pasta in the colander, the water will drain away but the flakes and the seasoning will stick to the pasta. This step is what gives that flavouring in restaurants( 1 secret revealed).
Now in a wok or pan add 2 tbsp Olive oil/butter and heat. add the crushed garlic and saute for 30 seconds and add the onion. Continue to saute until the onions turn transparent. Now reduce the heat and pour in all other ingredients into the pan, like tomato puree, cream, milk and 3/4 cup of parmesan cheese. Stir the contents nicely over a medium flame until the cheese melts completely and the sauce starts bubbling. Add the reserved cup of pasta water to the sauce and dilute it, this is what gives the sauciness when the sauce becomes thick again( secret 2 revealed????). Now add the pepper powder, red chilli powder and salt to the sauce and continue to cook. The sauce will now become dense ad thick if it’s too thick then dilute again by adding 1/4 cup water. The sauce should be thick and stick to the pasta and not run all over it. Now add the cooked pasta to the sauce and mix nicely. The sauce should have covered all the pasta nicely. Now add the chopped Cilantro, Italian seasoning and top up with the remaining Parmesan cheese, cover and cook for a minute. Put off the flame and serve immediately. Yummy saucy pasta is ready. Enjoy. Bon Appetit.
For the Pangritato: Toast one bread slice with a little butter until crisp and powder it. this powder is Pangritato, basically toasted bread crumbs.
They are used a lot in  Italian cooking.


1. Assemble all ingredients.
Cooking the pasta perfectly- Take about 2 litres of water in a big vessel( I prefer a flat and broad one) and boil it. When it begins to boil add a teaspoon of salt(reduce heat before you add salt or the boiling water will overflow), a teaspoon of oil and add the pasta. Keep stirring and cooking it and keep checking in between if it is done. Remember that you have put off the flame while it’s still a little undone or let’s say when it is 3/4 done. Remember to reserve 2 cups of this water and drain the rest. Immediately pour some cold water over the pasta and drain it. Place the pasta in a colander. Add 1 tsp of red chilli flakes and oregano seasoning to 1 cup of the reserved pasta water, a pinch of salt and pour it over the pasta that is cooling. This step ensures that the pasta is full of flavours.


2. In a wok/pan add 2 tbsp butter or olive oil and heat. Add the crushed garlic and saute for 30 seconds. Now add the onions and saute until they turn translucent.


3. Now reduce the flame to low and add the tomato puree, cream, milk and 3/4 of the  Parmesan cheese and cook until the cheese melts. Keep stirring. The sauce will thicken. Now pour the remaining pasta water or regular water is fine too if you don’t have enough pasta water and dilute the sauce.


4. Now add the salt, red chilli powder, pepper powder, chilli flakes and simmer the sauce until it thickens again. Now put in the pasta into the sauce and mix it nicely, the movement should be from bottom to top so that the sauce spreads evenly over the pasta.


5. Finally, reduce the flame and top up the pasta with the remaining cheese and cook covered for a minute until the cheese melts. Now put off the flame and add the Pangritato. Enjoy this yummy pasta piping hot.


1. For any pasta recipe to turn out well, cooking the pasta carefully is very important.
2. Zucchini, Broccoli, Red onions etc can be added to the sauce. if adding them, add after sauteeing the onions and saute them also for 3 minutes.
3. If Parmesan is not available Cheddar also can be used, but definitely, there will be a difference in taste.
4. The sauce I made was just enough to put the pasta in, you can make more if you like it very saucy.
5. If you forget to reserve the pasta water, it is fine. Just continue with regular water or vegetable broth if you have.
6. I have added Macaroni only for the aesthetics, it fine if the recipe is made without it too.
If you tried this recipe and liked it please comment below. I would love to hear from you.
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Apple Crumble (Eggless Dessert)

A Crumble is a dessert with all the goodness of a pie sans the effort of making a pie crust. They are very easy to make and can be made with a large variety or combination of fruits. Berry crumble, Pear Crumble, a combination of pear and almond can also be done. Today I decided to make the Crumble as I have been craving it for long, and so I gave in to temptation.  
As I think of Apple Crumble a feeling of warmth always spreads over, as this also is a dessert that is served warm, usually with icecream. But believe me when I say, by itself, it is too good to resist. Apple Crumble is a dessert with cinnamon apple filling with a crumbly crunchy crust. As it bakes the apple filling gets jammy and saucy and the aroma that fills the house while this is cooking is so inviting. It’s a very simple dessert and has no eggs. Usually, plain flour is used for this recipe, but I have used half of the plain flour and half of wheat flour, and since this dessert turned out quite well, next time I’m trying out a full wheat flour love for wheat flour is unbeatable.
I’m soon planning to make the Berry Crumble and you,  my dear friends will get the first preview I promise. In the meanwhile, as you look up my website check out my recipe for Pineapple Tart and Savoury Muffin recipes.
Here is the Apple Crumble recipe for you—
PREP TIME: 15 MINS                                          COOK TIME: 40 MINS
TOTAL TIME: 55 MINS                                        SERVINGS: 5
 CUISINE:  WORLD FOOD                               AUTHOR: Rajni Ram




Ingredients for filling:
Apples 2 any variety( firm ones preferred) chopped
Cinnamon powder 2 tsp
Plain flour/refined flour 1 tbsp
White sugar 1/4 cup
Lemon juice 1 tsp
Ingredients for the Crumble:
Wheat flour 1/2 cup
Plain flour 1/2 cup
Oats 1 cup rolled or instant
Butter 120 gms  chilled, cut to pieces( refer note 4)
Brown sugar 1 cup
Cinnamon powder 2 tsp
Baking powder 1/2 tsp
Salt 1/4 tsp
Requirement: 1to 1.5 litre Pie dish
Before making the crumble mixture put the oven to preheat at 180 degrees.
Directions for filling:
In a bowl put in the chopped apples(skin intact), add 1 tbsp flour, lemon juice, sugar and cinnamon powder and mix well. Spread this mixture into the Pie dish and keep aside.
Directions for the Crumble crust:
In a bowl take both the flours, oats and add the cubed butter and start rubbing the butter into the oat-flour mixture. As the butter mixes with the flour its appearance becomes crumbly. After all the butter is rubbed in add the baking powder, salt,  sugar and cinnamon powder and combine. The mixture should look like wet sand. Now take this flour mixture little by little and start covering the filling in the pie dish. Cover the whole filling compactly and press it down with you palm a bit. Put in the Crumble into a preheated oven and bake at 180 C for 40 minutes. After the oven beeps, get it out, cover with aluminium foil for around 15 minutes and serve warm. Serve with Icecream or just plain. Nutella lovers can drizzle some on top. Enjoy…I’m already craving dessert. Bon Appetit.
1. Assemble all ingredients. Chop the apples, powder the cinnamon, put the oven to preheat at 180 degrees.


2. In a bowl combine all the ingredients given under filling put it in the Pie dish and arrange evenly and set aside.


3. In another bowl add the flours( you can stick to a single variety too), the Oats, cinnamon powder and the chilled butter and start rubbing in the butter into the flour oats mixture. By the time the butter combines with the flour, it should appear crumbly.


4. Now add in the baking powder, salt, brown sugar, to the flour-butter mixture and combine again. Now it starts resembling wet sand.


5. Start covering the apple filling with the crumble mixture and gently press down with your palm.


6. Put it in the preheated oven and bake at 180 C or 350 F for 40 minutes, until the crust turns golden brown.


7. Remove from oven and wrap the dish with aluminium foil to retain the heat for 15 minutes. Serve warm as it is or with ice cream.



1. I have mixed atta/ wheat flour and Maida/plain flour, you can use only the Maida too.
2. White sugar can be used in both filling and crumble top and so can the brown sugar in both.
3. Preheating the oven is critical for any baking recipe as this can affect the quality of the dish.
4. For a crisp/ crunchy crust use chilled butter as per recipe. For a chewy crust use melted butter at room temperature. Rest of the recipe remains the same.
YouTube video available for this recipe. Link below ????
If you tried this recipe and liked it please comment below. I would love to hear from you.