Kulfi is a very famous North Indian dessert made from milk, sugar and nuts. The milk is slow cooked for a long time till it is reduced to less than half. It is extremely rich and creamy.
The dessert most likely originated in the Mughal empire in the 16th century.

The most famous flavours of kulfi are saffron, malai (Cream), pistachio and almonds.
today I have chosen to post the recipe of Kulfi made from pictachios and almonds. They are just what I need during this summer! I don't know how many times I had to stop myself from opening my freezer and helping myself to this! Cons of being a food blogger I guess!

evaporated milk - 1 can (net weight 292g)
condensed milk - 1 can (net weight 392 g)
almonds - 1/4 cup soaked in hot water and skin removed
pistachios - 1/4 cup
cardamom powder - 1 and a half tsps
fresh milk - 1/2 cup +1 cup
a pinch of saffron
cornflour - 1/4 tsp
sugar - 1 tbsp
chopped pistachios and almonds for garnishing - 1 tbsp (optional)


  • In the small jar of your blender, dump the almonds and pistachios. Add the 1/2 cup of fresh milk and give it a whizz till you have a nice, smooth paste. keep aside.
  • In a saucepan, boil the 1 cup fresh milk on low flame till it becomes 3/4 the quantity.
  • Now take about 2 tbsps of this milk in a small bowl and soak the saffron in it. keep this aside 
  • Now to the milk in the saucepan, add the nut paste and keep stirring for about 2-3 minutes.
  • Add the  condensed milk, evaporated milk. cardamom powder, saffron milk and the sugar. Keep stirring so it doesn't burn. 
  • After about a minute or 2 add the cornflour so that it thickens slightly. Taste. if you want it more sweeter add more sugar.
  • Switch off the flame.
  • You can either pour into popsicle moulds or in a cake tin like I did. let it cool to room temperature and them freeze for a minimum of 8 hours.

Sending this to as my post for the blogging marathon under the theme 'regional cuisines of a country'


check out what the other food bloggers are doing this bm#90


Coconut Chutney is a very simple side dish served along with Dosas, Idlis, Ven Pongal vadas etc. It is most famous in South India. It is usually made into a dip along with some green chillies and pottu kadalai. So, the coconut chutney needs not much introduction.................and going straight to the recipe

Grated coconut - 1 and a half cups
fried gram dal (pottukadalai) - 1/2 cup
tamerind pulp - 1/2 tsp
green chillies - 2
salt to taste
to temper:
oil - 3 tbsps
mustard seeds - 1 and a half tsps
urad dal - 1/2 tsp
curry leaves - 10
dried red chilli - 1 

  • In a blender, dump in the coconut, pottukadalai, tamerind and green chillies. Add some water and blend till the coconut is completely smooth. Adjust the water level as per the consistency you like.
  • Remove from blender and place in a bowl. add salt.
  • In a small wok, heat the oil. add the mustard seeds. Once they start popping add the curry leaves, urad dal and dried chillies and switch off the stove. Pour it into the coconut mixture.
  • Mix and serve with idlis or dosas.

this is my post for regional cuisines for blogging marathon #90
check out what the other food bloggers are doing this blogging marathon #90



Kesari is very famous dessert dish in the state of Tamil Nadu and Karnataka. It is made during many festivals too. It's main ingredients are semolina, sugar , ghee and nuts.

It's extremely simple as it takes less than 20 minutes to make it. I got this recipe from raks kitchen. It's usually orange in colour.(food colouring)But today I've added pineapple to the original recipe. So I added yellow food colouring :)
You can impress your guests with this simple Kesari recipe. I'm sure they will be impressed with this little 'pineapple twist'

rava/ semolina - 1 cup
pineapple - 1 cup
sugar - 2 cups
boiling water - 2 and a half cups
ghee - 1/2 cup
cashewnuts - 10
raisins - 10
cardamom powder - 1/2 tsp
pinch of salt
yellow food colouring - few drops

  • Chop the pineapple(discard the centre) and place it in a bowl. Add 2 tbsps of sugar and keep aside for 30 minutes.
  • In a pan add 1 tbsp of ghee and fry the cashewnuts. When they start to change colour add the raisins. saute for few seconds. When the raisins start to plump up and the cashews are slightly brown remove from the pan and set aside to use later.
  • Now in the same pan saute the rava in the remaining ghee. You can add 2 more tbsps of ghee while roasting the rava. Roast the rava for a few minutes. Don't let it change colour.
  • Now add the water. Be careful while pouring coz it will splutter and splash outside.
  • Add a pinch of salt
  • Now add the rava and using the spatula, keep stirring, so that it's smooth. Don't let lumps form.
  • At this stage add a few drops of food colouring. (till you get the required colour)
  • Now add the chopped up pineapple, along with the juice.
  • Keep stirring. When it has thickened again, add the sugar. keep stirring.
  • Add the cardamom powder and start adding ghee little by little. You can either add the fried nuts at this stage or choose to use it to garnish it on the top.
  • When the ghee has been used up and the required consistency has been reached you can turn off the stove.
  • The amount of ghee and sugar used in the entire recipe is the total amount stated in the 'ingredients' list. so you can measure it out and keep it in a bowl and use it little by little.

This Pineapple Kesari is my post for the theme 'regional cuisines of a country'. Check out what the other bloggers are doing this blogging marathon 90



Garlic and Chillies are two strong ingredients by itself. Imagine what happens when they both doninate this recipe. BAM!!!!!! ...........................A dish which is irresistible!Garlic lovers.....this one is for you!
This is my father in laws favourite. I've seen my mother in law make it when we stayed with them. Don't know why, but I suddenly remembered it last week. It's quick and tastes good with just about anything.....Idlis, Dosas, Pulao...........

It  uses just 3 ingredients. So it's basically something which is whipped up when you're lazy or when you have nothing left n your pantry.

You can control the oil that goes into making this chutney. If you add more oil it keeps well in the fridge upto about 10 days or so. But if you going to finish it soon you really don't need to add that much oil.

garlic, peeled - 14 cloves
dried red chilies - 15 (I removed the seeds of a few. But if you can take the spice, keep the seeds )
sesame oil (nallennai) - 4 to 6 tbsps (approx)
salt to taste

  • In a wok, heat 4 tbsps of oil and then fry the garlic and the chillies. Add some salt.
  • When the garlic becomes slightly browned, remove from the flame. Let it cool
  • Grind or blend in the blender. Add more oil if required.


This is my favourite way of eating this vegetable. It's a very South Indian preparation. It's usually a side dish when we make sambar or rasam and rice.................and some applams for a bit of crunch in every bite.........and that's how we do it here! Yep I'm very South Indian like that. So this is my recipe for today under everyday lunch/dinner theme.

Just check out the recipe below.....now ain't that easy? It takes a good 20 minutes including the cutting and cooking. A dish full of goodness!

oil - 3 tbsps
mustard seeds - 1 tsp
urad dal - 2 tsps
curry leaves - 1 stem
onion, sliced - 1 small
green chili, slit - 2
beetroot, grated - 1 big (500 g)
salt to taste
  • In a wok, heat the oil and and then add the mustard seeds. 
  • Once it starts popping, add the urad dal and curry leaves.
  • Add the onions and green chilies. 
  • When the onions have cooked and become soft and transparent, add the beetroot.
  • Add salt and cook till the beetroot has cooked through. It cooks fast since its grated.
Check out what the other food blogger are doing this blogging marathon 90



I don't do much stuffed chapathis/parathas at home. I have no clue why! But I love them............. and isn't it easier to just make one dish instead of making a main dish, a side dish and rice/chapathi?? Normally, most stuffed chapathis go well with a simple raita or even plain yoghurt or even some pickle if your too lazy to make the raita.

So I'm choosing paneer parathas for day 2 blogging marathon under 'everyday lunch/dinner dishes'. 
I immediately thought of stuffing the chapathis with paneer coz thats one thing my daughter eats without a fuss. Also we all love paneer. This is a super easy recipe and got the idea from my tasty curry. The recipe was a breeze............and so delicious! Please do not leave out the ghee or butter for brushing! trust me it makes a difference. Iv used only a bit of butter. That's wy you can see parts of the parathas in the photos are dry without the butter.

 I served these with a simple onion and cucumber raita and some mango pickle. These parathas are super duper delicious and filling! Try it and lemme know if you think the same too!

Makes 5
whole wheat flour - 2 cups, more for rolling
warm water - 3/4 cup(approx)
salt to taste

for the stuffing:
paneer/ cottage cheese, grated - 200 g
green chilies, chopped- 2 (optional. if you want it spicy)
chili powder - 3/4 tsp
fresh coriander leaves, chopped - 1 tbsp
cumin powder - 1/4 tsp
salt to taste
butter or ghee 

  • In a bowl place the flour and salt and mix. Slowly add the required water and knead to form a soft dough. Knead for atleast 15 minutes then cover and rest for about 30 minutes or so,
  • In another bowl, mix together the grated paneer, chili powder, green chilies, fresh coriander leaves, cumin powder and salt. Divide into 5 equal balls. Keep aside
  • I made 5 individual balls  from the dough. Take each ball of dough and roll out into a 5 or 6 inch diameter circle.
  • Now place the paneer ball in the centre. Lift the edges of the circle and seal on top by pressing the dough shut, enclosing the ball of paneer inside.
  • Dust with flour and pat it down so it becomes slightly flat. Gently roll out the ball into a round, thin chapathi/paratha.
  • Don't worry if its untidy. You will get more neater once you keep doing it. My first was slightly messy too.
  • Just remember to be gentle and even while rolling it out. Otherwise the paneer will come out.
  • Now heat a tawa or skillet and grease with butter or ghee. 
  • When the pan is hot place the rolled out paratha on it. Brush with more butter on top and turn it over after a few minutes. When it is slightly brown and done on both sides you an remove from the pan.
  • Repeat for the rest of the parathas.
  • Make sure the skillet is hot before placing the parathas on it.
  • Be generous with the ghee or butter to get tasty results ;)

 so check out what the other food bloggers are doing this blogging marathon 90


This dish is a regular in many south Indian homes. It is so healthy and nutritious and the best dish to eat during summer. It's so refreshing. Its extremely kid - friendly. We all grew up eating this. 
It goes well with this potato fry or even some plain mango pickle. If you're a non- vegetarian how about some fried fish to go along with it?
You can make it more exciting by adding in some diced cucumbers or grated carrots...........or even some pomegranate! Won't that be a pretty sight?

This week's topic for the blogging marathon is everyday lunch/dinner dishes. So this dish does absolute justice to the topic as I'm sure most south Indians make this dish atleast once a week. Watch this space for the next 2 days for other easy dishes under this topic!  

serves 4
uncooked rice - 1.5 cups 
water - 5 cups
milk - 1 cup (cool)
yoghurt - 2.5 cups 
ginger, grated - 1.5 tbsp (optional)
fresh coriander leaves - 1 or 2 tbsps (optional)
to temper:
oil - 3 tbsps
mustard seeds - 1.5 tsps
urad dal - 1/2 tsp
curry leaves - 1 long stem
dried red chilies - 2
green chilies, chopped - 3

  • I used a rice cooker to cook my rice. Dump the rice and the 5 cups of water and turn the cooker on. We need the grains to really mash. 
  • Once the rice has cooked, transfer the rice into a big bowl and just mash it up using a spatula. Let it cool.
  • Once it has cooled down, add the salt, milk, yoghurt, ginger and the fresh coriander leaves. Mix well.
  • In a small saucepan/wok heat the oil. Add the mustard seeds. Once they start to pop, add the red dried chilies, curry leaves, urad dal and the green chilies.  When the urad dal starts to slightly brown switch off the flame and pour this oil into the bowl of rice.
  • mix well and serve either cold or warm.

check out what the other bloggers are doing this blogging marathon #90


This is my absolute favourite dish. It comes together very easily once you have your parathas ready. Definitely a dish I would make when I'm too lazy to cook. If you have any leftover parathas from the previous day............this might be your go-to dish.

It goes perfectly well with lemon. Our favourite. But most people prefer it with some raita or even pickle.
Parathas are not exactly healthy, but who can resist em?? :)

serves 4-5 people
onions, chopped - 4 
green chilies, chopped or slit - 6 (more if you like it spicy)
turmeric powder - 1 tsp
eggs - 6
parathas - 7 or 8
ginger, grated - 1 tbsp (optional)
grated carrot - 3/4 cup (optional)
fresh coriander leaves, chopped - 1 tbsp

  • Shred or cut up the parathas into tiny pieces. If you are feeling lazy pulse them in your food processor ;)
  • in a bowl whisk the eggs with the turmeric powder and some salt and keep ready on the side.
  • In a big wok, heat some oil and saute the onions and green chilies.
  • When the onions have browned slightly, add the ginger and carrots.
  • Add salt
  • Saute for a few minutes till the carrots have lost the raw smell.
  • Now pour the egg mixture into the wok and cook like how you would cook a scrambled egg.
  • Add the coriander leaves too.
  • Once the egg has cooked, add in the shredded parathas and mix well.
  • Check for salt.
  • If you like it slightly crispy, then turn up the flame and stir the kothu parathas. 
  • Serve with raita or pickles or some lemon.


I made this fantastic Almond Butter last week. Its super duper healthy and nutritious and I love that its homemade so I know exactly what went in.......and zero preservatives!

I use it in any way I can. Iv always hated smoothies.............and a green smoothie????UGGGHHHH. RIGHT? Wait till you try the recipe below! I absolutely love it. Its got all my favourites in there......... so easy to drink.....and such a great way to start your day. Hopefully I can make it THE drink to start my day with :) 

Makes 2 big glasses
Banana - 1
mango -1/3 cup
low fat milk, chilled - 1 cup
cold water - 1/2 cup
baby spinach, washed and dried - 100 g
dates, pitted - 2
Almond Butter - 2 tbsps

  • Just dump all the ingredients into the blender and whizz....................
  • Serve chilled.


Hope you all had a lovely weekend! We had a quiet one and enjoying the last weekend with my mum before she goes back home!Why does time fly when mums are around??

Today's recipe is a very easy Almond butter. I was searching for a good and healthy breakfast spread. Peanut butter is something we all eat at home. So I wanted to try it at home without any preservatives. But then I opened the fridge and a bag of almonds were staring back at me. It has actually been sitting there a long time and thought I'd finally put it to use. So that's how those almonds became Almond Butter :)

I'm hoping to make that Peanut Butter very soon........along with some Nutella.........atleast we all know what goes into it.....!! and maybe can reduce the sugar a teeny weeny bit!

The Almond Butter was a huge hit. Perfect consistency............!It can be used as a dip for just about anything. P.S it tastes amazing with apples! You can use it to flavour your smoothies too.............watch out for the next blog post! It stores well in the fridge for about 3-4 weeks. just remember to use a clean spoon each time!

This recipe makes a small jar (seen in the pic)
Plain almonds - 1 and 1/4 cup
Oil - 4 tsps
Honey - 3 tsps
Salt to taste


  • In a skillet, dry roast the almonds till slightly toasted. let it cool.
  • In  a blender, pulse the almonds till it becomes like powder.
  • Now add 2 tsps oil and slowly start blending it.
  • Add the rest of the oil and honey at regular intervals. Add the salt too.
  • Keep scraping the sides of the blender and continue blending till you reach the desired consistency.
  • It took me about 20 minutes. take breaks in between if the blender gets too heated up.