Wednesday, 28 November 2012

Fruit Sundae

Hi Friends,
Giving fruits to your kids is such a tough task for all of us.. I face the same problem with my son but now I found a solution.
Serve fruits with ice cream. Ice cream is my son's favourite, so I add fruits into it....

Chopped Fruits of your choice ( I used pineapple, apple, pomegranate, banana, orange, kiwi)
2 scoops of vanilla ice cream or any other ice-cream of your choice
2 tbsp butter scotch sauce (you can use chocolate and strawberry sauce too)
For Garnishing :
Chopped dry fruits (almond, raisins, cashew-nuts, walnuts)
1 cherry


  • Take a glass, pour little bit of butter-scotch sauce.
  • Now add chopped fruits in the glass.
  • Put 1 scoop of vanilla ice cream then again butter-scotch sauce.
  • Now 1 more scoop of ice cream.
  • Sprinkle chopped dry fruits on the ice-cream. 
  • Decorate it with a cherry on the top.
  • Serve immediately.
  • Enjoy your FRUIT SUNDAE.

Wanna have a bite ???

Sending this recipe to:

Give Me Some Snacks                               Divya's and Priya's Blog

Monday, 26 November 2012

Soya Mattar Kathi Roll

Hi Friends,
Earlier I posted a recipe of Paneer Frankie, this time I am back with soya mattar kathi roll or wrap.
Kathi roll is basically made up of paratha having veg or non-veg stuffing inside. For me it is the easiest form of giving roti/paratha to my son while he is busy in playing. 

For Roti:
1 cup maida (all purpose flour)
1/2 cup wheat flour
Water to knead 

For filling : I used Soya Keema Mattar (peas) for recipe please click HERE.

To assemble :
Green pudina chutney/ tomato ketchup
Sliced onion
Shredded cabbage

Grated Carrot
Low fat mayonnaise
Chaat masala

  • Mix maida, atta and salt, knead into soft dough using water. Keep it aside for 30 -40 mins.
  • Divide the dough into 8 equal portion and roll out into thin rotis.
  • Cook each roti on medium flame. Keep them aside.
  • Take a non-stick pan ...brush it with oil and put each roti in the tava.
  • Cook on low flame. Remove from fire.
  • Divide the stuffing (Soya Keema Mattar) into 4 equal portion.

To assemble:

  • Take the roti, apply mayonnaise and green chutney/tomato ketchup.
  • In the centre place sliced onion.
  • Put soya keema mattar mixture on the sliced onion.
  • Put shredded cabbage on soya mixture and sprinkle chaat masala on the cabbage.
  • Roll up the roti to form a roll.
  • Wrap lower part of each roll in a foil paper. This will help you to hold the roll easily.
  • Serve along with sliced onions and lemon wedge.
  • Enjoy the roll .......

Sending this recipe to:

Nithu's Blog and Asiya's Blog :

Saturday, 24 November 2012

Peas Pulav

Hi friends,
Sometimes we really get bored with our same daily menu...During Diwali had sweets and high calorie food, I decided to make simple PEAS PULAV 
for this weekend ...Enjoy the pulav with veg raita and mint chutney.

I pack peas pulav for my son in his lunch box, he loves it and calls peas pulav as BALL RICE ....Funny.

1 cup Basmati Rice 
1 1/2 cup peas (Frozen/Fresh)
2 medium size onion (Finely Sliced)
1/4 tsp ginger-garlic paste (optional)
2 tbsp oil
Salt to taste

1/4 tsp cumin powder
1/2 tsp garam masala
1/4 tsp pepper powder
Few fresh coriander leaves (finely chopped)
1" cinnamon stick
2-3 cloves
1-2 green cardamom
1/2 tsp cumin seeds
1 bay leaf

  1. Wash and soak rice for 30 mins . Keep it aside.
  2. Heat 2 tbsp of oil in a pressure cooker, add cloves, bay leaf, cardamom, cumin seeds and cinnamon stick 
  3. Add onions, saute till it turns transparent.
  4. Add ginger- garlic paste, mix well and saute for 2-3 mins.
  5. Add basmati rice, peas , cumin powder, garam masala, salt and pepper powder. Mix well, cook rice for 2-3 mins on low flame.
  6. Add water. Mix well. 
  7. Close the cooker with the lid and give 2 whistles.
  8. Remove from the heat, open the lid once pressure drops.
  9. Garnish with coriander leaves and serve it with Raita and Green Mint Chutney.

Note: If your are cooking pulav in heavy bottom vessel then the ratio must be the double.
1 cup of rice : 2 cups of water.

If you are cooking Pulav in the pressure cooker then ration must be the same or little more.
1 cup of rice : 1 cup or 1 1/4 cup of water.

Sending this recipe to :

      Siri's Blog                                                     Akila's Blog 

Thursday, 22 November 2012

Lovely Giveaway

Hi Friends,
There is a giveaway in Smitha's Blog LITTLE FOOD JUNCTION, sponsored by
Friends I participated, now its your turn ..


For further details visit her blog HERE 

Tuesday, 20 November 2012

Coffee Hamper Giveaway

Hi Friends,
My fellow blogger has organised a COFFEE HAMPER GIVEAWAY in her blog .......Her blog is going to be 1 yr old in Jan 2013 .....Congrats Preeti
 Way to go Gal !!!!


Friends, I completed my entries now its your turn.
For further queries visit her blog here 

SNC Challenge 2 (ADHIRASAM)

Hi Friends...
Back with another challenge of SNC event ......I love being the part of this group. Last month challenge was posted by me Bhelpuri Chaat and guess what we WON it, not only won it I got oodles of badges too .....WOW it feels great when everybody admire you work :-)
Have a glimpse of my badges :-)

                                                                Last but MOST IMPORTANT 
Back to the Event .......November month challenge was posted by my dear friend Pallavi Purani in her blog for Southern Team.
For Northern Team, it was posted by Yashodha from Yashidha's Kitchen

As I am in Northern Team so I made Adhirasam, posted by Yashodha.
Frankly speaking I heard this recipe  for the first time. Thanks to Divya Pramil who started this event.
Please visit her blog if you too want to be a part of this event. 

From here I came to know about this recipe, which is normally made during the auspicious days.
This time I think I am the last to submit the recipe, because of Diwali and karwa chauth I was bit busy. 

  • 2 cups  rice (raw)
  • 1 cup jaggery  
  • A pinch of cardamom powder (elaichi powder)
  • 1/4 cup water 
  • 5-6 tsp milk 
  • 1-2 tsp of ghee 


  1. Soak rice for 1 or 2 hours. Drain it from water.
  2. Do not dry it completely, it should be moisture moderately. Grind them into powder and should be neither coarse nor fine.  
  3. Add jaggery and water in the heavy bottomed vessel. Allow them to boil. 
  4. Add cardamom powder and allow the syrup should be thicker which is in one string consistency.
  5. Remove it from the stove. After few minutes add rice flour slowly and stir well until you get soft dough. It should be in the consistency of chapatti dough. (NOTE : Stir continuously while adding flour. Don’t add flour at a time.)
  6. While mixing rice flour add ghee.
  7. Heat oil for deep fry. Take an aluminium foil and apply oil on it.
  8. Take small lemon sized dough and keep it on the greased foil. Dip your fingers in the oil and flatten the dough into thick chapatti.
  9. Take the thick chapatti out from the foil and drop gently into the heated oil. Fry both the sides until it should be brown. 
  10. Remove adhirasam on an absorbent paper.
  11. Repeat the procedure till all the adhirasams are ready.
  12. Serve hot or cold.

Note: How to check syrup consistency?  Drop the syrup in the cold water, it should not dissolve in the water. It should sit down on the bottom of the vessel.

Sending this recipe to:
       My Diwali Basket                                             Sugar/Sweets


Monday, 19 November 2012

Seviya kheer/ Semiya Payasam

Hi Friends,
Back with a much awaited post Seviya Kheer/ Semiyan Payasam. Kheer is usually made during the festival time or any celebrations.
South Indian version is know as Payasam,which is made up of jaggery and coconut milk. But I made this Payasam with milk and sugar only.
This dish is also made by Muslims on their auspicious days like Eid-ul-fitr and Eid-ul-adha.......

1 cup vermicelli 
3 cups milk
2-3 tbsp condensed Milk 

1/2 cup sugar ( Adjust taste, condensed milk too contain sugar)
1/4 tsp cardamom powder 
1/2 or 1 tbsp broken cashew nuts 
1 tbsp raisins 

1 tbsp almond (blanched and sliced)
1/2 tsp ghee


  1. Saute vermicelli/seviya in anon-stick pan with ghee till light brown in colour. Take them out and keep it aside.
  2. In same pan, fry the cashews, raisins til golden brown, take them out and keep aside
  3. Add milk to the pan along with the seviyan,give one boil.
  4. Now reduce the heat, add sugar and condensed milk. Mix well. Cook on low heat till the vermicelli is cooked. Keep stirring in between.
  5. Reserve a few almonds, cashew-nuts and raisins for decoration. Remaining put in the pan along with the cardamon powder. Mix well.
  6. Cook for another 3-4 mins. Take the pan off the heat.
  7. Garnish with remaining nuts.  Serve warm or cold.
Sending this recipe to :
My Diwali Basket                                      Sugar/sweets                                      

Thursday, 15 November 2012

Cucumber Yogurt Dip

Hi Friends,
  Chips and dips what a combo ?? Dips from market contain high calories ... So  making them at home from curd is healthy and contain very low amount of calories.
Enjoy dips with chips, nachos, crackers, veggies, nuggets or with pastas.

1 cup hung curd (Thick Yogurt)
1 medium size cucumber (peeled/grated)
1/2 cup fat-less mayonnaise 
Few fresh coriander leaves/ parsley/ mint leaves (finely chopped)
1 garlic clove (minced)
Salt taste

  • Method:
  1. Squeeze out the water from the cucumber and keep it aside.
  2. Put hung curd, cream/ mayo in a bowl and whisk it nicely.
  3. Now add cucumber, clove and coriander /parsley/ mint leaves.
  4. Add salt and pepper powder.Mix well.
  5. Refrigerate for at least an hour.
  6. Serve it with crackers or nuggets.
Sending this recipe to:


Friday, 9 November 2012

Namak Pare (Salty Indian Snack)

Hi All..........
Back with another recipe for diwali, esp love by kids. Namak pare is a salty crunchy snack made by frying. Main ingredient is maida (all purpose flour). You can store them for long in air tight container.


1 cup  all purpose flour (maida)
1/2 cup whole wheat flour (atta)
6 tbsp oil
1 tbsp salt
1 tsp  ajwain (caraway seeds)
Oil for frying


  1. Mix  all purpose flour, whole wheat flour,  salt and  ajwain.  Add  water and knead into a medium stiff dough.
  2. Keep it aside for 1-2 hrs.
  3. Divide the dough in equal portion. Roll each ball into a chapati.Then cut it into  1/2 inch wide strips lengthwise and then into 2 inch across.
  4. Heat oil in a kadhai. Drop the strips into the oil and fry them on medium heat till golden in colour.
  5. Remove them from oil on an absorbent paper.
  6. Once they cool down, store them in an air tight container.
  7. Serve along with tea or keep them in your kid's snack box.

Sending this recipe to:

Give me some snacks                         My Diwali Basket

              Diwali Bash 

Thursday, 8 November 2012

Gulab Jamun

Hi Friends ...
Kuch Meetha Ho Jaye ......Diwali is coming and something in sweets.....Sounds yummy.
My friend Pallavi made Gulab Jamuns for this month SNC EVENT, but I made the same recipe because of Diwali.....
I tried them for the second time, first time had a horrible experience but this time they came out perfect , Thanks Pallavi for sharing the recipe !!!

1 cup Milk Powder (I used Amulya)
4 tbsp Ghee
1 1/2 tbsp Semolina (sooji)
3 tbsp  Maida
A pinch of baking powder
3 tbsp Cream 
Oil for frying
1 cup Sugar
1/2 cup Water
A pinch of Cardamom powder

  1. Mix milk powder, maida, semolina and baking powder in a large bowl.
  2. Add the ghee and mix well. Now add the cream, first add only 2 tbsp, and make soft dough out of it. Add another tbsp if you feel it is dry.
  3. Knead it into soft dough.
  4. Cover with a kitchen towel for 20-30 min.
  5. To make sugar syrup. Mix sugar and water in a large pan and bring it to boil. Keep stirring in between till sugar dissolves completely.
  6. Add the cardamom powder, mix well. Remove from fire and keep it aside.
  7. Make small balls out of the dough. 
  8. Heat oil in a kadhai, to check take small amount of dough and put it in the oil. If it comes up immediately then you oil is ready for frying.
  9. Drop the balls in the oil and fry till golden brown in colour. Keep stirring in between to get an even colour.
  10. Once done, remove from fire and put them in sugar syrup.
  11. Keep them in sugar syrup for 30-40 mins.
  12. Once they are lukewarm, Serve them.

Note: If you are storing them in fridge for further use, then make sure to warm them before serving.

Sending this recipe to:

       Diwali Bash                                      My Diwali Basket 

Priya's Blog and Divya's Blog                         Sugar/Sweets