Monday, 31 October 2016

Pear and Chocolate Cake Dessert Glass

It was a Diwali yesterday, And I made this Cake early in the morning, As We had a get together and dinner party at my friend's home. So I told her do not make anything in dessert and I reached there with this Pear and walnut Chocolate cake. The cake was so moist, So chocolaty and we enjoyed the cake. and Of course a meal was Superbb. Me and Himanshu were not in that mood to enjoy cake and all, So I made a glass dessert with this cake. 

There isn't any Diwali celebration you can find here in Doha, Where there are so many Indian family, They do celebrate this festival on their own. We also tried to make this Diwali so happening. Me and my friend started shopping 2 weeks back, and both did almost like same decoration at our home. As we both have small kids, and we tried to make this diwali so beautiful for them only. Yes, We do miss the celebration at home in india. I mean I miss very very much, But somewhere we are satisfied by the celebration we did. Today its my turn to invite them on dinner. I was not prepared for my bloghop post, woke up early in the morning, wrote my bloghop post, and Now I am going in my kitchgen, and will start the preparation for dinner. As the menu is bit large, and again need to clean the house as you all know when kids are at home, You can see the mess. 

So for this bloghop in which we are celebrating #Fallrecipes. Fall recipes in which we are going to use Fall season Fruits or vegetables, By which you can make interesting dishes for your family and friends, Check out the recipe below which is made by Pear which is a Fall fruit, I made a Pear Cake with chocolate and walnuts and Trust me You all will love it. You can enjoy it having in cake form, or you can make this tempting glass dessert too. :) Enjoyy the recipe and do write comment If you liked it :)

How to make Pear and Walnut Chocolate Cake?


200 gm Condense milk
1/4 tsp Baking Powder
3/4 tsp Baking Soda
2 Tbsp Butter
3/4 Cup All Purpose Flour
150 gm Dark Chocolate
3 Tbsp Fresh Cream
21/2 Tbsp Walnuts, Chopped
1 Pear, Cut in slices
whipped Cream as required
Chocolate sauce as required


1. Line up all the Ingredients. Preheat oven to 180 degrees. Grease the cake pans. Dust with flour; tap out excess.

2. In a medium bowl, combine Condense Milk, Baking Powder, Baking Soda, and Essence mix this mixture until fluffy.

3. Add Butter and in the above mixture and again mix it well until the better becomes fluffy.

4. Now lets make Ganache, Heat the cream and add chocolates, let it melt and combine properly.  Add All purpose flour and Walnuts in the wet ingredients Fold them very well.

5. Add milk to reach the pouring consistency of the batter. peel the pear and slice them.

6. Pour batter into prepared pan. and place the sliced pear on the batter. Bake for 35-40 minutes on 190 degree C or until cake tester inserted in center comes out clean.

7. Cool in pans on a wire rack 10 minutes. Cover the whole cake by the splash of sugar syrup. Invert onto wire rack; invert again and let cool completely on rack.

8. Now, Cut the cake in pieces and place them in a glass. now pour some chocolate sauce and chopped walnuts on it. Now make a layer of some Whipped cream and garnish it with chopped walnuts and sliced pear and If you want add some chocolate sauce too on the top .


Friday, 28 October 2016

Cashew Green Apple

At home, Diwali aura has started, As its Dhan teras today, Its a first day of Diwali and  It is celebrated on the thirteenth lunar day of Krishna paksha, according to Hindu calender. Dhanvantari is worshipped on the occasion of Dhanvantari Trayodashi. Dhanvantari is considered to be the teacher of all physicians and the originator of Ayurveda.

Although Dhanteras has become associated with wealth and people buy gold or silver jewellery and utensils on this day, there is no association of either wealth or gold with Dhanvantari, who is a provider of good health rather than wealth. The significance of the day is like Dhantrayodashi Goddess Lakshmi came out from the ocean of milk during the churning of the Sea. Hence, Goddess Lakshmi, along with Lord Kuber is worshiped on the day of Trayodashi.

Specially on this day, business premises are renovated and decorated. Entrances are made colorful with lanterns and traditional motifs of Rangoli designs to welcome the Goddess of Wealth and Prosperity. To indicate her long-awaited arrival, small footprints are drawn with rice flour and vermilion powder all over the houses. Lamps are kept burning all through the night. It is believed that new "Dhan" or some form of precious metal is a sign of good luck. Lakshmi Puja" is performed in the evenings when tiny diyas of clay are lit to drive away the shadows of evil spirits. Bhajans, devotional songs in praise of Goddess Laxmi, are sung and "Naivedya" of traditional sweets is offered to the Goddess. So, On this special day, Naivedya should be also special for Maa lakshmi. There are so many traditional sweets which we used to offer as naivedya to our god, like on diwali its Boondi ladoo, peda, Kaju katli, badam katli, gulab jamun, and the list is on and on..I personally like to put some beautiful sweets infront of my Pooja ghar when We do Aarti on Diwali days. So For today, On Dhanteras, I tried to make kaju katli but in the form and shape of Apple, And gave the shade of Green on these Cashew apple. You can definitely add some cardamom powder in the cashew mixture, Or some another Essence Flavor to enhance the taste. These Apples are simple, and without any Essence. Brushed them with edible Green color and I am done with these beautiful Naivedya for Dhanters. Sounds Cool....Right??? Then try this recipe and see all the smiling face of your family and friends :) Check out the recipe below and do drop your thoughts on this :)


2 Cups Cashew
3/4 Cup Sugar
6 Tbsp Water
Green Food Color (Powder Form)
Small flat Paint Brush
Cloves as required
Ghee as required


 1. Take a grinder and Powder the cashew and keep the powder aside. For this recipe, lets make Sugar Syrup First, For that take a deep non stick pan and Place the sugar and water on medium flame bring to a boil.

2. Keep on stirring the Sugar syrup until all the sugar dissolved. Check the consistency of sugar syrup as it should be of one string Consistency.

3. Now add the cashew powder to the sugar syrup  and combine it properly. keep stirring the mixture as it will start to get thick.

4. Cook it for next 5 minutes and let all the mixture come together. once this lump is done, Immediately take out the mixture from the pan and place it on a greased plate.

5. Once the mixture is bit hot like you handle it, Take a small ball size of mixture and roll it round and give apple shape. (Note: To give a perfect apple shape, first Roll the ball in perfect round shape then make a slightly cylindrical shape. Press a bit from the top and Put a Clove on the middle of the top. Your apple shape is ready :)))

6. Place a clove on the middle of the top, and by using 00 size of paint brush, Shade the green color on these little cute apples.

Enjoyyyyyyyyyyyyyyyyy!!!!!!!!!!!!!!!!!!!! HAPPY DIWALI :)


Wednesday, 26 October 2016

Peanut Butter & Choco Chips Cookies

Peanut butter is an excellent source of protein, dietary fiber, vitamin E. The main ingredient in peanut butter is ground peanuts. Oil is added to give it a smooth, creamy texture, but some oils are healthier than others. Honey, molasses or sugar help add a touch of sweetness to peanut butter. If the peanuts are not salted, salt may be added as a final ingredient to add more flavor. Nutritious and versatile, peanuts are a vital staple in the diets of people around the world. 

As Diwali is just two days away, Its nothing like you cant serve Cookies to your guests, And when they are homemade. I thought this time, Will make some homemade cookies, Which I am going to serve my close friends. Prisha loves Peanut Butter, As she loves to spread it on her Paratha with Pineapple Jam. Yesterday After school, when she was sleeping, I thought let me make her more surprised by making these super duper delicious peanut Butter Cookies with Chocolate Chips. Ahh I love Chocolate chips with these cookies. A rich flavor, with goodness of peanut Protein, and vitamins. 

These Cookies are extremely healthy and perfect to send in your kids lunch box, or Whenever they want to eat it. I will prefer to give Prisha in the morning when she have her glass of milk. She likes to dip her any cookies or biscuits in her Chocolate flavor milk. She enjoy that so much :) So its perfectly awesome to serve These cookies in this Diwali and get so many Wooowsss from your guests!!! Check out the recipe below and Enjoyyyyyyyyyyyyy!!!!!!!!!!!!!!!!!


    100 gm Butter, Softened
    100 gm Castor Sugar
    100 gm Brown Sugar
    50 gm Peanut Butter
    1-2 tsp Milk if required
    250 gm All purpose Flour
    1/2 tsp Baking Powder
    1/4 Cup Dark chocolate chips


1. Take a Bowl, beat Butter and Castor Sugar properly, using electric beater or manually, until sugar is dissolved.

2. Now add brown sugar and keep creaming the sugar and butter. Add peanut butter and keep creaming.

3. If you feel the mixture is so hard add 1-2 tsp of Milk, or you can add half egg. Now mix till sugar is completely dissolved. Thts ok if some sugar grains are still there.

4. Now Add flour & baking Powder & fold softly. Add chocolate chips and softly handle the dough. keep in fridge for 15-20 minutes rest to set the dough.

5. Make small balls & make a small depression with a fork, in the middle of cookies. Put them in baking tray. If the mixture is sticky. you may use dry flour for handling it.

Preheat the oven at 170 degrees C & bake for 20-25 minutes on slow heat.


Monday, 24 October 2016

Moong Daal Halwa

In India, Diwali is the time of grand celebration as it is the biggest Indian festival that is celebrated across the country with great excitement.It is the auspicious festival that celebrates the victory of good over bad. Moreover, the festival of Diwali, which is also known as the festival of lights, is known for various significance. 

Laxmi Ganesh Puja , The thing that defines Diwali and its auspiciousness in the best way is Laxmi Ganesh Puja that is done by every Hindu family on the evening of Diwali celebration. Laxmi Ganesh puja is in fact the most important ritual of Diwali celebration and without this Puja no one is suppose to start their Diwali celebration. The another most joyable and I personally love to do is a Beautiful & Colorful Rangoli, On Diwali the tradition of making Rangoli is been followed by years. Over years the craze of Rangoli making has increased a lot. Thus before few days of Diwali, the searches for Easy Rangoli Designs for Diwali is done by everyone on the internet. In fact Rangoli, the art of colorful design making on the floor with colored powders attracts people of every age. It is basically done on the entrance floor of the home on Diwali. Though this time I dont have any Rangoli design, I asked my friend to get some Rangoli designs from her place as she is in india, and will be back before diwali. So fingers crossed whether I will get it or I need to get some print outs from net.

One more most important ritual of Diwali is to Greet Loved Ones with Diwali Wishes,
Apart from the festive rituals, people love to greet their near and dear ones with Diwali Wishes and convey their love and care to them. So wither by meeting or via Happy Diwali Messages, people convey their festive wishes to loved ones on the day of Diwali festival celebrations. When I was kid, We used to visit our friend's places to greet them a diwali wishes, And lots of food, Diwali snacks, Sweets. Each Mommy have their different taste, and I love to taste different tastes of same snack and sweets. Lol....Sounds silly...right? But I literally like that. And Now, the most important time hen we get Diwali gifts from parents, And always been so eager to get my diwali gifts. As My gift was always so so special. It is being believed that sharing gifts with loved ones is the way of sharing happiness and love on the auspicious day of Diwali. So just yesterday, I had shopping for Prisha's Diwali gift. and I hope she will like it. You must be thinking that what about Himanshu??? Well, The list is still pending, Will finish my shopping by today or by tomorrow. Yesterday It was a full cleaning day at my home, And I am done with all the Diwali cleaning. 

On the day before Diwali All the Diwali decorations will start.....Lighting Diyas, Candles & Firing Crackers, The most cheerful and exciting part of Diwali festival celebration is Lighting earthen diyas and candles at home as well as firing crackers at night after the Laxmi Ganesh Puja is over. This is how Indians celebrate the festival of Diwali by lighting and decorating their home with beautiful diyas and candles and firing crackers to illuminate the sky.

As we talked about Diwali sweets and snacks, Sweets are the most important part of this festival. Nowadays people love to serve fresh food, and instant recipes to their guests. At my home, Moong daal halwa is the first love to serve on Diwali. It has to be there in menu of Diwali Thali. There are many types Halwa recipes available on internet and many places. Various types of halva from India are distinguished by the region and the ingredients from which they are prepared. In northern India, the most famous include Sooji halva, aate ka halva, Moong dal ka halwa, gajar halwa, dudhi halwa, chana daal halwa. This is our 63rd #Foodiemonday #Bloghop Event, We are back with some #Diwalispecialsweets recipes. And I can not think anything else except this Moong dal ka halwa. So presenting Moong daal ka halwa on this lovely Occasion of Diwali special sweets recipes, So you guys check out the recipe, Do try it and I am sure you will love it. And dont forget to let me know how it turned by commenting below!!! Enjoyyy and Happy Diwali in Advance :)


    1Cup Dhuli Moong dal, soaked and ground to a coarse paste
    1 Cup Ghee
    1 Cup Milk, Hot milk
    1 Cup Sugar
    Saffron for garnish
    1/4 tsp Green cardamom Powder
    10-12 Almonds cut into slivers


1. Heat ghee in a non-stick pan. Add Moong dal Paste, lower heat and mix well, Saute, stirring continuously, till golden brown or for 20-25 minutes. (Note: Sometimes it takes more than 30 minutes. once you make the Moong daal paste, keep this paste in muslin cloth or in drainer to remove access water from the paste, this will help you to take less time to cook moong daal paste.)

2. Heat ½ cup milk in another non-stick pan. Add generous pinch of saffron and mix well for 1 minute. Switch off heat.

3. Heat sugar and 1 cup water in another non-stick pan. Cook till sugar dissolves completely.

4. Add saffron milk to Moong dal and mix well. and cook it for few minutes.

5. Now add cardamom powder, some almond slivers and sugar syrup.

6. Mix well, cover and cook on low heat for 5 minutes, stirring once a while. Remove lid, mix once. Switch off heat and transfer in a serving dish.

7. Serve hot garnished with almond slivers.


Friday, 21 October 2016

Matar Paneer

Matar paneer is a vegetarian north Indian dish consisting of peas and Paneer in a tomato based sauce, spiced with garam masala. It is often served with rice and an Indian type of bread (naan, Paratha, poori, or roti depending on region). Various other ingredients are often added, such as Aloo, corn, yogurt or cream.

Every Wife stays in dilemma that what will I make in lunch or dinner, ??? Well, I am also one of them. The kitchen is not just cleaned from lunchtime, and we again start to think about that what's for dinner??? Lol ;) Me ans My mother used to keep on thinking on this topic since I started cooking ;) Sometimes I do call my mom and simply ask her that what are you making for lunch or dinner?? I will simply copy the menu and serve it here ;) Yeah, I did that for many times. And this same thing she do ;) Even me and My friend, We used to call everyday, Do chat on lots of topics, but on the end of the call....You can guess the sentence....Its Whats for dinner???? hahahahha...and we both starts laughing....She always suggest me Stuffed Onion Paratha, As she make it so so delicious. and I love that Paratha made by her. Sonia, If you are reading this, go and make that Paratha ready for me...anytime I could drop at your door ;) Hmm, But this time she suggested Matar Paneer and I was like...Ahhh that is something which I didn't enjoyed since long time. And I simply went to the kitche, started preparation of this delicious and tempting North Indian dish, and Dinner was super super awesome. BTW she is a Punjabi girl so she can only suggest some delicious curries like this ;) Thanks darling ;) So Moving back to the recipe, I found this recipe very quick, easy and liked by almost everyone. I normally dont make so much spicy food at home, as Noone can bear to have it including me. So tried to make little less spicy so that Prisha can also enjoy the taste of some scrumptious dish. 

Served this Matar paneer dish with hot paratha, what else you want when the combination of hot paratha and Matar paneer is there. You are all set to enjoy your dinner. Well, Not only dinner, Ofcourse You can make it in lunch also. I am that kind of person who can make breakfast recipe in lunch too ;) hahahah...Anything for food :) Enjoy the recipe of this delicious Matar Paneer recipe and drop a comment below if you like it :)


    1 Cup Green peas
    200 gm Paneer cubes
    2 Tbsp Oil/Butter
    1 tsp Cumin seeds
    1/4 tsp Turmeric powder
    1/2 Tbsp Garam masala
    1/2 tsp Dry fenugreek leaves, (Kasoori methi)  
    Salt to taste
    2 Tbsp Cream (Low fat cream used)
    1 Tbsp Fresh coriander leaves, finely chopped    
    1/2 small Ginger, cut into inches
    2 Garlic Clove    
    2 medium Dry whole red chilies
    1/2 Cup Onions, chopped
    1 Cup Red bell pepper, chopped
    1/2 Cup Tomatoes, chopped
    2 Tbsp Water (Add water as needed to blend)


1. Take a blender, add ginger, garlic cloves, dry whole red chilies, chopped onions, red bell pepper. Blend once for a few seconds.

2. Add the chopped tomatoes at the end and blend for about one churn. Set aside the prepared puree.

3. Heat a pan with about 2 to 3 tablespoons of oil. Add cumin seeds, turmeric powder, garam masala and the prepared puree. Simmer it for a few minutes.

4. Add a pinch of salt, stir well, and add dry fenugreek leaves (Kasoori methi) cover the pan and simmer it for about 2 minutes.

5. Add the green peas and Paneer cubes. Stir gently.

6. Add low fat cream, garnish with freshly chopped coriander leaves before serving.

Serve with rice, Roti, naan or paratha.

Tuesday, 18 October 2016

Daal Hariyali or Hariyali Daal

Lentils have been part of the human diet since many many years. Lentil colors range from yellow to red-orange to green, brown and black. Lentils also vary in size, and are sold in many forms, with or without the skins, whole or split. The lentils require a cooking time of 10 to 40 minutes, depending on the variety—shorter for small varieties with the husk removed, such as the common red lentil—and have a distinctive, earthy flavor. Lentils with husk remain whole with moderate cooking; lentils without husk tend to disintegrate into a thick puree, which leads to quite different dishes. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in Arab countries as mejadra.

In the Indian Subcontinent lentil curry is part of the everyday diet, eaten with both rice and roti. Boiled lentils and lentil stock are used to thicken most vegetarian curries. They are also used as stuffing in dal parathas and Poori. Lentils are also used in many regional varieties of sweets.

Daal Hariyali is a very very healthy dish to enjoy with rice or simply with hot Paratha. I love to enjoy it with Jeera rice. The combination of Green leafy veggies and Lentils is perfect healthy option to enjoy in lunch or in dinner. I didn't made this daal so spicy as I want Prisha should also enjoy this Daal. As its full of protein, Fiber, and Iron. Very healthy for her and for us too. Prisha used to have plain Rice with lots of ghee. She dont like to add Daal in her Rice. But for this daal I forced her at least to taste it. This time in her daal I added lil Mirchi too. very little. she had this daal rice. but little amount. else she only love to have plain rice ;) So you all check out the recipe of this delicious Daal hariyali recipe and try it in your lunch or dinner. 


1/2 Cup Masoor Daal
2 Tbsp Bengal Gram Dal/ Chana Dal
2 Tbsp Bengal Gram Dal, Split / Toor Daal
1 Tsp Oil
1/2 Tsp Ghee
1 tsp Cumin seed
1 Tbsp Garlic, Finely Chopped
1/2 tsp Green chilies, Chopped
1/2 tsp Asafoetida
1/2 Cup Onions, Finely Chopped
Small Piece of Cinnamon stick
Salt to taste
1/2 Cup Spinach, Chopped, blanched
1/4 Cup Mint leaves, finely chopped
1/4 Cup Coriander Leaves, finely chopped
Water as Required


1. Boil the Masoor Daal, Chana daal and Toor daal with pinch of Turmeric Powder and salt.

2. Heat a pan with Oil and Ghee, and add Cumin seeds and cinnamon stick in it. let them crackle and add Finely chopped Garlic and green chilies, Asafoetida and finely chopped onions in it, Saute onions until they turn lil brownish color, Then add Black pepper and salt.

3. Normally to make Daal Hariyali, We make Green paste and add that paste in Daal, Here in this recipe I am directly adding all the chopped and blanched Spinach, mint and coriander leaves in to this Daal. So for this, Add Boiled Daals in cooked onion mixture and add 1/2 Cup of Water, Cover a pan with lid and let it cook for few minutes. Add blanched Spinach, Mint leaves and Coriander leaves in the Daal and let it cool for only a minute with covered lid. 

4. Cook this for 4-5 minutes. And garnish it with some Coriander leave. 

5. Switch off the Gas and serve this delicious and lip-smacking Daal with Naan, Paratha, Roti or Even a Rice or Pulav.

Sunday, 16 October 2016

Jhal Muri - Kolkata Street Food

JHAL MURI - Many of you must know about this tangy, spicy delicious street food snack of Kolkata. The people who don't know about this. Let me take you to the tour of kolkata's favorite Street food snack.

Jhal means spicy and muri means puffed rice but the dish is much, much more than just rice crispies with a sprinkle of chili powder. In fact, rice crispies aren't even the only breakfast cereal that goes into this savory snack. A traditional puffed rice called muri is made by heating rice in a sand-filled oven. Muri is to rice as popcorn is to corn. The processing involved makes rice less perishable. Combine the puffed rice, fried lentils, white peas, and  peanuts in a large bowl. There will be chopped tomato, cucumber, chili, coriander, coconut and onion as well as a sprinkle of boiled potato and mustard Oil, lemon juice are the most important. Some Chaat Masala, Garam Masala and Salt. Some of them also add Dry mango Powder. 

As always with street food the actual recipe depends on the maestro that's preparing the dish, Every person has his own hand taste, The amount of Masalas they add in any curry or any chaat or anything. They all have different taste. But I found that when we add bit more amount of masalas and lemon juice in any chaat, That Chaat is hit. I personally didn't know much about Jhal muri, I got a friend here and she is Bengali. And she used to make this Jhal muri whenever we have get together. But trust me when I was at her home last year, I heard this name first time Jhal Muri, and I have no Idea that what is this Jhal muri...And Found that it is like our Bhel in kolkata. Asked her for the recipe and she gave me the recipe that how to make it. :) Thank you for the recipe Sudeshna Ghosh!! :)

Himanshu stayed in kolkata for almost 3 years, he knows this snack very well, As he told me that I used to enjoy this snack when he is so hungry and nothing to much for. When I told him that I am going to make Jhal muri in my next Bloghop event, as #Diwalispecialsnacks, And he was like Wowww!!! Thats perfect!! So I have to make this when he is at home, so that he can enjoy this instant delicious snack, Cant put it for so long, as Tomatoes and Oil will make it soggy. Some people dont add tomatoes, But I love to add tomatoes in my any bhel or chaat. See, Its not a fix recipe for this street food, You can add anything whatever you like to enjoy this Jhal muri.  The Jhal muri masala which contain cumin cardamom, nutmeg, mace, bay leaves, cloves, pepper Powder. This is the main masala which makes this Jhal muri more delicious. I always love to take pictures of colorful food, which makes your food eye catching, and makes to grab it right away. This recipe is also one of them. Beautiful and super tempting Jhal muri recipe for our 62nd #Foodiemonday #Bloghop Event which is back with #Diwalispecialsnacksrecipes. Check out the recipe below and Enjoy the street food of Kolkata.

Jhal muri Masala


1 Tbsp Roasted cumin powder
1/2 Tbsp Red chili powder
1 tsp Rock Salt
1 tsp Chaat Masala

How to make Jhal Muri


2 Cup Puffed Rice (Muri)
1/4 Cup Spicy Mixture (Chana Chur)
2 Tbsp Roasted Penauts
2 Tbsp White Peas (Soaked overnight and roasted)
Jhal muri Masala as required
1 Medium Onion, Finely chopped
1/2 Tomato, Finely chopped
2 Tbsp Roasted Peanuts
1/2 tsp Finely minced Ginger
2-3 Green chilies, Finely chopped
1 medium Boiled Potato, boiled and chopped
2 Tbsp Mustard Oil
2 Tbsp Fresh Coriander leaves, Finely chopped
Lemon juice as required


1. Mix all the ingredients vigorously in a steel container in proportions according to your taste.

2. First mix all the dry ingredients and then add wet ingredients. Mix everything very well and Enjoy the spicy, tangy and delicious Jhal muri.

Note: For roasting white peas, Simply heat a pan with a teaspoon of Oil, and add white peas in to the pan, roast it for 2-3 minutes and add some cumin seed powder and lil bit salt. Take out the white peas from the pan and let them cool. 


Thursday, 13 October 2016

Vegetable Handvo

Handvo is a baked dish made from various daals/lentils and Rice, Sesame seeds and Spices. The Better is prepared from lentils and Rice and is usually fermented overnight. This is baked dish. Hence the Handvo batter is traditionally baked in a special steam cooker. It is also possible to prepare in an oven. I am making this in my Oven with lots of vegetables. 

Handvo is the dish which is frequently made when I was with mom, Mom used to make this full of veggies Handvo for us. As staying in Gujarat, You must know this dish very well. There are so many variations is this Handva recipe. But I would love to share the recipe which my mom used to make with. I love to enjoy this Handva with green chutney, that mint chutney. and there are so many people who enjoy this Handva with simple raw ground nut oil too. That also tastes super awesome. Its a breakfast or teatime snack which you can enjoy with full of tummy. You can add the veggies of your choice. With veggies you have to refrigerate it to enjoy for next one or two days. 

My father used to have it without veggies as he loves to have simple food. Yesterday baked this Handvo but the journey of baking this Handva and drafting this post is hilarious. The thing is that, my washing machine was not working, and I called the man to repair it, in the meantime my Handva was in oven to be baked, and he was repairing the machine, As my oven is right on the top of my machine. [Don't worry its not at all dangerous ;) its on safe side].  and I was so scared that If my handva got burn, I will be so so angry. And I cant switch off the Oven during it is getting bake. But luckily everything was done on its time and My delicious handva was in my hand ;) Enjoyed this delicious Gujrati delicacy with coriander and Mint chutney. Love that. Check out the recipe below share your thoughts If you have tried this recipe or willing to try :)


1 Cup  Rice
1/4 Cup  Channa Daal
1/4 Cup Toor Daal
1 Tbsp Urad Daal
1/2 Cup Yogurt
2-3 Green Chilies, Chopped
2 tsp Ginger Paste
2 tsp Garlic Paste
1/2 Cup Lauki, shredded
1/4 Cup Carrot, chopped
1/4 Cup Green pees
1/4 Cup French beans
2 tsp Salt to taste
1/2 tsp Carom seeds, (Ajwain)
2 tsp Sugar
1/2 tsp Turmeric Powder
1 tsp Baking Soda
2 Tbsp Sesame Seeds
3 Tbsp Oil
1 tsp Mustard Seeds
1/4 tsp Asafoetida (Hing)
1/2 tsp Red Chili Powder
Few Curry Leaves


1. Wash Rice and all Daals and soak them Overnight. or for 4-6 hours. Drain water from Rice/Daal and coarsely grind them with Yogurt.

2. In a bowl, add batter from above and add 3G paste (Ginger, Garlic and Green chilies) Salt, Sugar, Carom seeds, Turmeric Powder and Lauki, Carrot, Green pees and French beans Mix well.

3. In a small skillet, heat 1 Tbsp of Oil and add mustard seeds and Asafoetida let the mustard seeds crackle,  Add Curry Leaves and Red Chili Powder. Quickly Add this Oil mixture to the above batter and mix well. And add baking soda when you are about to bake the Handvo. Mix the mixture properly.

4. Transfer this batter to the cake tin pan and sprinkle sesame seeds and red chili powder on the batter.

5. Cover the pan with aluminum foil and bake at 350F (180C) for 40 minutes.

6. Remove foil and broil on High for approx 10 minutes until a light golden crust forms. Let the Handvo rest for 10-15 minutes before eating.

Serve it with Mint-Coriander Green Chutney......and Enjoyyyyyyyyyyyyy!!!!!!!!!!!!!!!!!!!

Tuesday, 11 October 2016

Green Peas and Mint Pulao

Somehow, I don't like to make Roti, or Paratha in everyday life. Sometimes I literally got annoy to make Roti. As in the morning its a Tiffin time when I pack Tiffin for himanshu, That time also he prefer to take some sabji and Roti or Paratha. When he is back from the ofiice, That time too he love to eat Roti sabji...Like Perfect Thali food which includes Sabji, Roti, Salad, some extra side dish and something in meetha. Meetha he can avoid but these all things are must. 

When I was a teenager and was learning how to make food, First time I knead a dough for Roti, and you wont believe I literally didn't like to make Roti dough. Still sometimes I got irritate to make any dough ;) Mom used to prepare dough and I used to be ready to make Rotis. But not for kneading a dough ;) She used to tell me what will you do after marriage when your husband will ask you for Roti, And My answer was I will hire maid to make Rotis...Hahahah....I didnt know that these are the only things which we can enjoy in our kitchen. Time teach us s
o many things, In fact it change us in many ways. So with this thought only, I was again not in that mood to make any flatbread at home, And decided to make something good by which I can convince him to have this in his dinner. Even Prisha too loves Rice so had a thought to make something healthy and easy too. ;)

So I went to my kitchen, Wore my apron, and 30 minutes work has started. Well, I have already soaked the Rice So put them on gas to be cooked. Everything is ready, and within 5 minutes, These Green peas and Mint Pulao is ready to Enjoyy....You know what, When I was taking photos, I was literally eating them one by one spoon.I couldn't stop myself to eat them, So so delicious. You will see in the recipe there are no extra spices used in the recipe...Simple Green chilies, Salt, some boiled vegetables, and lots of chopped mint leaves. You Green Green Pulao is ready to serve. So You all check out the recipe and say No to Roti for in your lunch or in your Dinner ;)


11/2 Cup Basmati Rice, Soaked and cooked
1 Tbsp Oil
4-5 Garlic cloves, Finely chopped
1 Onion, Finely chopped
2 Green chilies, finely chopped
1/4 Cup Min leaves, finely chopped
1/4 Cup Coriander leaves, finely chopped
1/2 Cup Green peas, Boiled
1/4 Cup French beans, chopped and boiled
Salt to taste


1. Heat a pan with oil and add Chopped garlic and onions, cook onions until they turn soft, add Green chilies and saute for a minute.

2. Add chopped mint leaves, coriander leaves, Boiled green peas and french beans, mix them all well. Add salt to taste.

3. Now add Cooked rice in the mixture and mix them all very well. Turn off the gas and serve these Extremely delicious and yummy Pulao with yogurt or with Raita.


Sunday, 9 October 2016

Rose Coconut Barfi

So, Navratri is on its last day, which is called Navmi, The last among the nine Avtar of Maa Durga, Maa Siddhidatri, is worshipped on the ninth day of Navaratri. Maa Siddhidatri grants Her devotees all sorts of achievements and is capable of giving all sorts of occult powers. She is the possessor of 26 different wishes (Siddhis) which She grants Her worshipers. The legend has it that the Lord Shiva got all those Siddhis by worshipping Maa Shakti. With Her gratitude the half body of Lord Shiva became that of Maa Shakti, and therefore he was called as Ardhnarishvar.

This Avtar of Maa Durga removes ignorance and provides knowledge to Her devotees. She is also worshipped by Deva, Gandharva, Asura, Yaksha and Siddha. Maa sits on Kamal (Lotus) and rides on the lion. She has four hands and holds a Gada in the lower right hand, a Chakra in the upper right hand, a lotus flower in the lower left hand and a Shankha in the upper left hand.

Her glory and power are infinite and worshipping Maa Siddhidatri on the final day (the ninth day) of Navaratri bestows all Siddhis to Her devotees and also marks the successful completion of the Navaratri festival. I feel little upset when Navratri is on its last peak. All the joy during these days are going to be missed. 

Though I couldn't manage to go to enjoy Garba this time, But memories are always there when it comes to festival. It was a weekend when I was literally didn't want to make anything, and was thinking to simply enjoy some movie and in the evening, like I always go for shopping on weekend. But My little angel could not see her mother lie on sofa and enjoy TV or anything else :( Normally I don't hate cartoons, As sometimes, Still I enjoy them, But this Chhota bheem had ruined my weekend, He used to eat that yellow Laddo in his every episode, and My angel demanding her mother to make that ladoos for her. I was not at all in that mood to make that yellow laddos. So I promised her to make something sweet for her. And after lots of please and please and please she was Ok with any sweets. This Rose coconut Barfi took me 5 minutes to make and 10 minutes to set it. Super easy and quick recipe when you have nothing to present in sweets or dessert. withing 15 minutes My Barfi was in my hand, and from hand quickly in her lil plate. And words were Mom it smells like a Rose ;) hahahahh....And I said yes you are eating Rose only ;) This was my weekend dessert on demand and was happy that It can be a entry of my next #Foodiemonday #bloghop event too. So in this way, I have to say Thanks to Prisha :) Thank you baby :) So you guys check out the 10 minute recipe of this delicious barfi and Enjoyyy!!! Happy Dashehra in advance to all :)


250 gm Dessicated Coconut
200 gm Sweet condensed milk (Half tin)
3-4 drops Rose Essence
1/2 tsp Cardamon Powder
10-15 Cashews nuts, chopped
10-12 Almonds, sliced


1. For preparing instant coconut Barfi, heat condensed milk in a wok on medium flame. Add coconut powder and mix really well. Then to the pan add cashews and Cardamom Powder stir until all ingredients are mixed well. Keep the flame medium-low.

2. Turn off the flame and add Rose essence, Mix well. After 2 minutes and transfer the roasted mixture to the greased plate and spread it evenly. Smooth out the mixture nicely. Then sprinkle the Almonds over the Barfi mixture and press them gently with a spatula. Place it in a cool place to set the Barfi.

3.. After 10 to 15 minutes, cut the Barfi into desired size pieces. Rose Coconut Barfi is ready to serve.


Friday, 7 October 2016

ARBI (Colocacia root) KI PURI

Ahh, Navratri days are on their high peak, and you all must have tasted all types fasting food. May be some are still in the list, But there are so many recipes which you can enjoy during fasting days. Lots and lots of fasting recipes are live on social media platforms. Even lots of my blogger friends have posted so many fasting recipes, And Indeed they all are so so creative in their culinary skills. Everyone inspires each other that we can try this also, or We can try that also. That increase our knowledge of food, the ingredients and method of cooking too.

This same thing happened with our bloghop journey too, We learned lots of variety of Food, during our 60 bloghop posts!!! I truly truly feel so so proud of being a part of our bloghop community. Well, getting back to this recipe, As There are so many fast food I have tried in these 6 days, And now I literally missing some Punjabi or spicy food. :( I know its not he right to say this, As I am doing fast also and talking about Punjabi Food..But, I am being Honest :( Missing them seriously....Some new Ingredient need to be try. In that, Arbi is one of them..

Few days back Alka dee have posted some recipes with Arbi, and I told
her that I will try this veggie once for sure...Well, My Mother in law used to make Sukhi Arbi ki sabzi, and I literally didn't like that Sabzi, So I had never buy this Arbi, and Never tried anything with that. Here I have tried this Arbi in the form of Puri. I simply steam boiled this Arbi, mashed it and mixed it with Singhare ka aata, and some regular spices. I can never believe that the Puris turned out so so tasty. When I tasted one, I was frying one and having one, frying one and having one. In normal days you can always add any flour to make this Puri or Paratha too..Yeah You can make Paratha too with this dough. And its a hit recipe. I must say Thank you to Alka dee for inspiring me to use this veggie. Thank you dee...Even Himanshu too loved it :) Prisha was having one by one puri in her hand and was splaying here and there. She told me Mumma Yummy Yummy :) And that smile makes me Smile. :) So You guys check out the very simple recipe of these Puris and Enjoyyyyyyyy!!!!!!!!!!!!!!!!!!


1 Cup Singhare ka Aata
100 gm Arbi (Colocacia root), Steam Boiled and mashed
1/2 tsp Coriander seeds
1/2 Tbsp Mint leaves, Finely chopped
1/2 Tbsp Coriander leaves, Finely Chopped
1/2 tsp Red chili Powder
1 tsp Oil
Salt to taste
Oil to Fry


1. Steam Boil the Arbi in Cooker or in steamer. then Cool it and mash it.

2. Take a Bowl and add these mashed Arbi, Singhare ka aata, Coriander seeds, chopped mint leaves, chopped coriander leaves, red chili powder, Oil and salt mix all the ingredients well and make a soft dough.

3. Make small balls from the dough, and Now roll them on plastic sheets with small size Puri.

4. Carefully, Take out the Puris from the plastic sheet and fry them until they turn light brown.

Your super tempting Fasting feast is ready to eat . You can Enjoy this Puris with any Sabzi or curry.


Sunday, 2 October 2016

Dahi Aloo Chaat

Navratri is on Full mode, And today is the Third day of Navratri, On Day 3 of Navratri, Maa Chandraghanta is Worshipped. She is the bestower of peace and serenity. She showers Supreme bliss and knowledge on her devotees.
She is the third form of ‘Maa Durga' whom we worship throughout the nine days of Navratri. Maa Chandraghanta carries an aural serenity.

Maa Chandraghanta got her name so because she has a ‘Chandra' – a moon on her forehead which appears as a ‘ghanta' – a bell. The sound of the bell wards off evil spirits from her devotees.
The color for the third day of Navratra is white. One should prefer wearing white color on this day.

Well, I am missing  Navratri days when I was in Ahmedabad, As it is my hometown, That sparkle of life in these days in the city....Ahhh missing them a lot....On this Festival People perform the Garba folk dance around the statue of Goddess Shakti. Garba is carried out till late midnight. The dancers usually make use of dandiya, i.e. long wooden sticks, to play Garba. During this nine day long festivity, the Ahmedabad city is beautifully decorated with colorful lights. The maiden day witnesses the growing of seeds and the farmers closely watch them sprouting.

On the eighth and ninth day of the Navratri festivity, people offer prayers to Goddess Durga, Vijayashtami and Mahanavami. To invoke the blessings of Goddess, people cite texts like The Devi Mahatmya. The main dance performances that take place during the festive occasion of Navratri consist of the Rasa and Garba dances, in which people of age groups participate with full enthusiasm. The next day after Navratri festival is Dussehra that is observed to celebrate the triumph of Lord Rama over the demon Ravana. This is how the Navratri festival is celebrated in Ahmedabad, India. 

Me and my brother, We had a big Toli when I was not married, We used to go to play Garba at his University Campus, Well, The Garba of CEPT University is quite Famous in city...There's a one particular Step of Garba where all the students da

nce on that step only...And I still dont know how they perform these much perfectly....Like everyone is perfect on that step, Including my brother too...He is a quite tall guy, and I can easily find him in that big crowd...When he starts to play that step, All time I got goosebumps that OMG, Beautiful it is...Seriously missing that days....I really need to call Vivi (My twin brother) today to recall all these memory. When we are off from Garba, We used to go SG highway, to have some Food stuff, where you will find all kind of food which you can have during these Navratri fasting days. We used to have some Chaat or some other instant farali dhokla at food point. So We #Foodiemonday team has decided to post some Chaat recipe on our Bloghop Event, As suddenly Himanshu told me that we are going to Fast for next 9 days of Navratri...And I am all set with this....And made some Farali Aloo Dahi chaat and trust me you can never say No to this Chaat. So you all check out the recipe of this Chaat and Enjoyyy Garba :)


   4 Potatoes, Boiled and mashed
   50 gm Buckwheat Flour/Kuttu ka Aata
   1/2 tsp Sendha Namak (Rock Salt)
   1 tsp Black pepper
   1/2 tsp Cumin Powder
   21/2 Cup Curd
   Oil/ Ghee to fry Aloo vada
   1 Tbsp Coriander leaves, chopped,
   1/2 Tbsp Mint leaves, chopped


1. Boil the Potatoes, Cool them and peel and mash them.

2. Take mashed Potatoes in Bowl and add Buckwheat flour, plain salt, black pepper, and Cumin Powder then knead them together.

3. Beat the curd. Add plain salt and 1/2 tsp black pepper and mix.

4. Heat a Deep pan with Oil or ghee, Take some of the dough and make a round ball. Place the ball on the wet cloth and flatten by using water then put it in the pan. Make 4-5 Vadas at one time and put in the pan. Turn Vadas from one side to another and fry till they turn brown.

5. Take out the Vadas from the pan, and Put them on absorbent paper to remove access Oil from the Vada.

6. You can dip these Vadas in to the beaten Curd, or you can simply Pour the Curd on the Vadas and sprinkle some Red chili powder, Cumin Powder and garnish with Keep the fruity Vadas on bowl. Garnish with chopped coriander leaves.