Posted in Easy sweets, Mango specials

Mango Sheera

The mango mania still continues. This time i incorporated in sheera and believe me, it was one of the best sheera i have had. Hubby and kiddo loved the blending of flavors. The taste of mango and the goodness of sheera, was a winning combination.



Here goes the recipe:

Serves: 4


Rava: 1 cup

Ghee: 4 tbsp

Sugar: 1/2 cup

Mango pulp: 1 cup

Cashews: 4 broken

Rasins: 6-8

Cardamom powder: 1 tsp

Water: 1 and 1/2 cup



  1. Heat a pan, add tbsp ghee, add the dry fruits and fry till golden brown. Remove and keep aside.
  2. In the same pan, add more ghee and the rava and saute till nice aroma wafts. Do this in the lowest flame to avoid burning of rava.
  3. Boil water in another pan,add sugar and bring it to rolling boil.
  4. Add this to the rava and mix well till the water is absorbed.Add the cardamom powder.
  5. Add the mango pulp and mix well and let it simmer for a minute.
  6. Garnish with the cashews and raisins. Serve hot.



Keep the flame to the lowest during the process to avoid burning and sticking to the pan.

Posted in Ice cream

Instant Strawberry Ice Cream

Ice creams and that too instant is an awesome idea I feel. Homemade gives a nice personal touch plus an awesome taste. Ingredients handpicked and suited to taste. Normally I feel the strawberry ice creams store brought taste like medicines. 😀  So I often end up making at least the strawberry one home.

Strawberry Ice cream


This recipe comes handy as requires minimum effort and amazing ice cream.

Here goes the recipe:


Fresh Strawberries: 1 cup chopped

Milk: 2 cup

Fresh Cream:1cup

Condensed milk: 2 tbsp.

Sugar: ¼th cup

Strawberry Ice cream



1.Chop the strawberries and keep aside.

2.Take all the ingredients in the mixer and blend for a couple of minutes.

3.Pour in a bowl, freeze for 8-10 hours.

4.Serve with some rose syrup topping or plain.


Add more strawberries for bright color.

Posted in Easy Sabzis, No onion no garlic foods, No onion no garlic side dish, South style poriyal, Vishu/ Onam Sadya Recipes

Podalangai Poriyal

Poriyals form a very important part of South Indian meals. Can be made using variety of veggies. Today im sharing one such recipe of Parwal also called Podalangai poriyal. Simple, full of taste this makes a great side dish for sambars/rasam/ Mor kozumbu or even chapatis.

Here goes the recipe:IMG-20170325-WA0004


Podalangai: 2 cups chopped

Curry Leaves: a spring.

Fresh grated coconut:1/2 cup

Green chillies: 1-2 (depending on the spice required)

To temper:

Coconut oil/sunflower oil: 1 tbsp

Mustard seeds: 1 tsp

Urad dal: 1 tsp

Hing: a pinch

Turmeric powder: 1 tsp

Salt as needed


 1.Heat a pan,add oil, mustard seeds, urad dal, curry leaves.As they crackle add the hing.

2.Add the chopped parwal, turmeric powder, salt and water 2 cups and close the lid and allow cooking.

3.Grind the coconut shavings and green chili. Keep aside.

4.As the water dries up in the curry ass the ground coconut paste and mix well.

5.Serve hot.



Sunflower oil works fine but coconut oil adds more flavor to the poriyal.

Posted in Paneer Recipes, Rich Gravies, Royal Side dishes, Side dish

Paneer Tikka Masala

Long time no paneer recipe posted here so thought this time would post the most favorite and the famous Paneer Tikka Masala recipe. Ok this one is a short cut, but the taste is almost the same. The ,marination of an authentic Paneer Tikka Masala makes it different , but this one even without marination gave me a smoky flavor. Do try if you are pressed for time, this one wont disappoint you.

Paneer Tikka


200 gms Paneer

For Gravy:

2 tbsp Oil
1 tbsp Butter
3 Onions, chopped
1 tbsp Ginger Garlic Powder
1/2 tsp Sugar
3 Tomatoes, Pureed
1 tsp Coriander Seeds Powder
1 tsp Cumin Seeds Powder
1 tbsp Tandoori Masala (replace with Kitchen King if you dont have)
1 tbsp Red Chilli Powder
1/2 tsp Garam Masala
1/4th tsp Red Food Color (optional but gives nice bright color)
Coriander Leaves
Salt to taste

Water as needed


To Garnish:

A tbsp Fresh cream



Cut the paneer, take it in a screwer and grill on medium flame till the edges turn black. Keep aside till further use.

To Make The Gravy
– In a pan heat some oil & butter.
– Add chopped onions, salt & ginger garlic paste. Saute everything well.
– Add sugar, tomato puree, food color if using & mix well. Let the gravy simmer for 5 minutes.
– Add coriander seeds powder, cumin seeds powder, tandoori Masala,  red chilli powder & garam masala.
– Saute everything well.
– Add little water & let the gravy simmer.
– Add grilled Paneer cubes & mix well.
– Let the gravy simmer for 2 minutes.
– Garnish it with coriander leaves & serve hot.

WhatsApp Image 2017-03-21 at 18.42.42



Posted in Accompaniments, keepers, Pickles,Thokku, Side dish, Vishu/ Onam Sadya Recipes

Raw Mango Thokku

Come summers and everywhere you get to see green raw mangoes. A lot of dishes can be made incorporating them but the favorite for me remains this humble thokku. This is one such fool proof recipe. Sweet, sour and mildly spicy this one goes well with rice, and breakfast items alike. The best pairing being, curd rice. 🙂

Mango Thokku

Here goes the recipe:


 Raw Mangoes: 1-2 medium size grated

Salt as per taste

Gingelly oil/ Sunflower oil: 1-2 tbsp (see notes)

Jaggery: 1tbsp (optional but recommended)

Hing: a pinch

Mustard seeds: 1 tsp

Red chili powder: 2 tbsp ( 1tbsp spicy one+1 tbsp Kashmiri one)

Turmeric powder: 1 tsp

Tamarind paste: 1 tbsp


 1.Wash, pat dry and peel the raw mangoes and grate them.

2.Heat a heavy bottom pan, add oil, mustard seeds,hing and allow to crackle.

3.Drop the flame to low and add the grated mangoes, turmeric powder and mix well till it becomes tender.

4.Add the tamarind paste, chili powder, jaggery and salt as per taste.

5.Keep stirring on a low flame till the oil separates. It will look glossy.Store in an air tight jar and use a clean spoon.

6.Stays good for a year.


Sunflower oil can also be used in place of gingelly oil but for storage purpose gingelly oil serves best.

Posted in Easy sweets, Traditional sweets

Atta Halwa

The other day for prasad was looking for some easy sweet to be made. Was wondering what to make that the idea to make this halwa hit me. The thought transported me to a few years back when mom had made this halwa and the taste lingering my mouth.

I had never attempted making this but the thought of attempting this got me excited and all I needed was to speak to mom and get the recipe. Trust me when I say this is one of the most beautiful and easiest halwa to make. Even a beginner can make this as it doesn’t require much effort plus can be made with less than 5 ingredients. Can you beat that?

Atta Halwa (1)


Here goes the recipe:


Atta (Wheat Flour) : 1 cup

Ghee: ½ cup

Sugar: ¾ th to 1 cup

Water: 1 cup

Cardamom powder: 1 tsp

Nuts: 1 tbsp( optional)



1.Heat a pan, add ghee, flour, nuts (if adding) and roast on a very low flame for 7-8 minutes.

2.The ghee will first thicken and then loosen the flour so don’t worry about the consistency.

3.Add boiling water to this and keep mixing till the water is absorbed. The flame should be low.

4.Add sugar and stir well till the sugar is absorbed. Cook on a low flame for a few more minutes till the ghee starts separating.

5.Serve warm.

Posted in Ice cream, summer specials

Tuti Fruity Ice cream

Come summers we all look for coolers. Ice creams and cold drinks make their most business in this season. I too like to keep experimenting with ice creams at home. Not all come out great but sometimes I do hit a bulls eye. 🙂

This is one such recipe. Just a few ingredients and we are good to go to make this wonderful fruity ice cream.

Here goes the recipe:


Cream: 200 ml

Condensed Milk: 1/4 tin + 1 tbsp( depending on the sweetness level preferred)

Tuti fruity: 1/2 cup

Rose Syrup: 1- 2 tsp



  1. Take the cream and the condensed milk and beat till it incorporates well and become frothy.
  2. Add the rose syrup and tuti fruity and mix well.
  3.  Freeze it in an air tight container for 8-10 hours
  4. Serve



Yummy ice cream ready to serve.