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Monday, March 20, 2017

Royal Oreo Brownie Recipe

Friends, am I so thrilled to share with you one of the most delicious and chewy dessert of all times. Does the name tempts you that is Royal Oreo Brownie! What not to love about it? I call it Royal because it's got Oreo when mixed with brownie batter is a sure winner. I did a guest post on Lubna's blog during last Christmas when she was hosting Christmas special baked goodies. You could check my post at Yummy Food by Lubna Karim. I guarantee you that the taste of this brownie drowned with coffee would truly make this phrase come alive that “ Way to heart is through the stomach”. Not to mention the emotions of the movie would ensure that you finish up this meal in no time. So please try this exercise and I guarantee that both of you would have a time of your lives. 
Do check out my earlier brownie recipe which is my most searched recipe on my blog 'Nutty Dark Chocolate Brownie'


1 cup plain Flour plus extra for dusting
140 gms Caster Sugar
3 tbsp Cocoa powder
1/2 tsp Baking powder
1 cup melted Butter (unsalted)
100 gms Dark Chocolate, grated or finally chopped
2 Eggs, beaten
1 tsp Vanilla extract
150 pack of Oreo cookies, broken into pieces
Marshmallows (optional)


Preheat the oven to 160 Degree Celsius, grease a 9 inch square baking tin and line with baking paper with extra hanging over the sides. Sift together the flour, sugar, cocoa powder, baking powder and make a well in the center.

Melt the butter in a pan over a medium heat. When the butter has melted, remove form heat and add grated chocolate. Leave to stand for few a minutes or until the chocolate melts and then stir together. Whisk the eggs one at a time and pour it in the well of dry ingredients. Combine well and then add broken Oreo cookies again stir until fully combined. Evenly spread batter in the pan and bake for 40 minutes. Just before 5 minutes of finishing time I did add some marshmallows but you can totally omit this step. Let the brownies cool in the pan for an hour or two. Pull the brownies out with the extended baking paper, cut them into squares and serve.

read more.. "Royal Oreo Brownie Recipe"

Wednesday, February 22, 2017

Nutella Swirled Moist Banana Bread

Make Nutella Swirled Banana bread whenever you have over ripe bananas sitting at home. The moist bread tastes delicious as the addition of nutella adds more flavour. Don't believe me? Then simple make and watch it go vanish in no time. This Nutella Swirled Mosit Banana bread is great method to turn over ripe bananas into a hero ! Do try this moist and tender loaf, bursting with banana flavour and irresistible nutella.

You can also check out my Eggless Whole Wheat Banana Bread or even Banana Walnut Bread. Both the recipes have been appreciated by my readers who have tried it on their own.

 I remember that whenever I watched British sitcoms, during tea time such type of cakes were surely served and that ensured that the conversation went on along with the munching of cakes and sipping tea. Another advantage is that all the ingredients are easily available at home and no need to go to high end stores to purchase them. 

3 Ripe Bananas, mashed
1 cup Nutella
1 1/4 cups Flour
1/2 cup Whole Wheat flour
2 eggs, room temperature
1/2 cup Sugar
1 cup Butter (unsalted) {Room temperature}
1 tsp Baking powder
1/2 tsp Baking soda
Pinch of Salt


Pre-heat oven to 180 Degree Celsius and lightly grease and flour a 9 * 5 inch loaf pan. Sift the flour, baking powder, baking soda and salt in a large bowl. 

 In a bowl peel and mash the bananas using a fork and keep aside. In a mixing bowl melt the butter in a microwave for few seconds and let it cool slightly. Add sugar into it and beat until light in color. Add one egg at a time and beat with sugar batter. Fold in the mashed bananas until just combined.

 Fold the dry ingredients into the wet ingredients and mix till they are uniformly blended {Do Not Over beat}. Heat the nutella in a microwave for about 10-20 seconds to soften it. Drizzle 1/2 of nutella over the banana batter. Pour batter even into the pan and pour remaining nutella and make a thick swirl with a skewer throughout the loaf.

Place the baking pan on a baking sheet and bake for 50 minutes or a toothpick inserted in the center comes out clean. Allow the pan to cool for 20 minutes and then transfer it to a wire rack. 
read more.. "Nutella Swirled Moist Banana Bread"

Friday, January 27, 2017

Phool Makhane Ki Kheer | LotusSeeds Or Foxnuts Recipe

Makhane ki kheer or Phool Makhane ki kheer is a delicious dessert that is often being made at my home during festivals. Makhana is a great traditional substitute of popcorns. Lotus seeds are very light and white in color. These healthy seeds when roasted with ghee and a pinch of salt, tastes awesome during winters.
Makhana or Phool Makhane Ki Kheer is delectable porridge like desse  with milk and dry fruits. This kheer was a must during Puja days in our childhood as Prasad to God. Before adding makhane to the milk we fry these foxnuts in ghee for better flavour and crunchiness. I have crushed some makhanas in the grinder to add in the milk, this gives very nice thickness and texture to the kheer. Another notable addition is the presence of Chironji which add a nice crunch to the kheer.

So learn how to make Phool Makhane Ki Kheer here by following some simple steps. Serve it warm or cold as your prefer. Garnish Makhane ki Kheer with chopped almonds, Pistachios, fried cashews and few strands of kesar.

1 cup Phool Makhana (Puffed Lotus Seeds)
1 Ltr Full fat Milk
1/4 Sugar
1 tbsp Chironji
5-6 Pistachios
4-5 Almonds, sliced
6-7 Cashews
Few strands of Saffron (soaked in 1 tsp of warm milk)
2 tbsp Ghee

In a pan add 1 tbsp ghee and roast cashews, chironji and fry till lightly brown. Keep aside. In the same pan add remaining ghee and roast makhanas on low flame for next 5-6 minutes by stirring continuously until they become light brown and look crispy. Set aside to cool. And later crush 1/2 cup  puffed roasted nut which we are gong to add later while boiling milk for thickening porridge. Keep remaining roasted puffed nuts to add them whole. 

In another pan add milk and bring it to a boil. Keep stirring in between and once the milk is reduced to half, add powdered makhanas and whole makhana. Stir occasionally so that the kheer doesn't stick to the pan. Add sugar, add fried dry fruits and cook on low flame for 10-15 minutes. Add the saffron milk now and if you find the kheer very thick then add some hot milk and check the consistency. Turn off the stove. Garnish with sliced almonds, pistachios and silver varak(optional). Serve it warm or chilled. Enjoy !

read more.. "Phool Makhane Ki Kheer | LotusSeeds Or Foxnuts Recipe"

Friday, January 20, 2017

Methi Poori | How To Make Methi Poori | Fenugreek Recipes

Today's recipe is Methi Poori, a delicious, aromatic deep fried Indian flatbread. Great way to blend green leafy veggies into whole wheat flour with some spices, which in turn into nice earthy flavour. These pooris are loved by kids and a good option for school snack. Methi is also known as Feenugreek leaves which have a unique taste and flavour. 
We had our own kitchen garden in good old days and never had to buy methi leaves. The sight of dew drops on leaves, the fragrance of fresh methi while plucking from our kitchen garden is beyond words. Sigh !

Coming back to hero of the day -Methi Poori can can serve with Spicy Baby Potatoes Curry / Sukhe Aloo /  Kala Chana Gravy. Or this can be simply served with raita. 

For Dough-
1.5 cup Whole wheat flour
2 tbsp All purpose flour
1 tbsp Carom Seeds (ajwain)
2 tsp Curd
1/2 tsp Red chilli powder
1/2 tsp Salt
1/4 tsp Turmeric powder
3 tsp Oil to knead the dough
Water required to make the dough
Oil for deep frying the pooris

Rinse the methi in water thoroughly to get rid of the soil particles. Chop the leaves evenly. In a wide bowl add chopped methi leaves, combine with whole wheat and all purpose flour, curd, ajwain, salt, turmeric, red chili powder. Pour 3 tsp oil in the middle of dry mixture and rub the flour using your hands without water at this stage. The curd in it along with oil will help in binding the dough, now add water little by little to make a soft dough. Cover the dough with a moist cloth and leave it to rest for 20 minutes. 

Make equal balls of the dough (equal sized) and roll out thin and small circles. Similarly shape all the dough same manner.

 Heat oil in kadhai to deep fry the pooris. Ensure the oil is very hot before you start or else you won't get puffed pooris. Slide one poori at a time in hot oil, after a second press it with  slotted ladle. This will make poori puff in no time. Once it starts floating, turn the poori and fry it on a medium flame. Serve hot.

read more.. "Methi Poori | How To Make Methi Poori | Fenugreek Recipes"

Thursday, August 11, 2016

Kurkurey Bhindi Fry | Indian Okra Recipe

Crispy, crunchy thin slices of fried okra still remains my personal choice when served with Dal-Bhaat. Nothing fancy about it, very simple yet quick and easy stir fry to accompany Rice- Dal. You can cut them in lengthwise or even round thin shape. Basically okra are thinly cut and marinated with different dry spices and besan. Later deep fried into hot oil till golden.

Home grown, handpicked tender ladies finger is my favorite. It has an advantage of coming handy when one is pressed for time as it gets cooked in a jiffy. Do try other Okra Recipes like Crispy Okra With Yogurt, Pyaaji Bhindi  or Stuffed Bhindi Fry (Bengali Style)

250 gms Okra / Bhindi
1/4 cup Besan / Gram Flour
2 tbsp Cornflour
A pinch of Ajwain
Red chili powder
Amchoor powder
Chat masala
2 tsp oil
Salt to taste
Oil for deep frying

Wash and dry the okra, trim head and tail of it. Cut them into thin round, cutting them thin ensures that not only it gets cooked faster but very crunchy too. In a mixing bowl put all spices {EXCEPT chat masala} and toss the cut okra pieces well with your clean hand or with a fork. Toss it again with besan, cornflour and 2 tsp oil. Cover and keep aside for 15 minutes. 

Heat a pan with oil for deep frying the coated okras, when oil is hot enough, deep fry marinated okra in batches. Deep fry till golden brown and crisp. Drain out from oil and place them on a kitchen tissue. Do fry them in batches so that you don't cluster the pan. Sprinkle chat masala over the crispy bhindi. Serve them hot and crisp as a side dish with dal-chawal or just like that. 


  • Always choose young and tender bhindis for this particular recipe as it gives crisper result.
  • Serve the crispy fried bhindis immediately to enjoy the crunchiness. 
  • No need to add extra water to make the batter as moisture and slimy nater of bhindi works as a glue.

read more.. "Kurkurey Bhindi Fry | Indian Okra Recipe"

Friday, July 22, 2016

How To Make Bengali Khichuri | Bengali Bhog er Khichuri Recipe

Khichuri Bhog is a much revered term in a Bengali household as it is an  offering made to God during Durga Puja, Lakshmi Puja, Kali Pujo, Swarasti Puja to name a few. Bhog Khichuri is prepared other than festival times too. Same khichuri when prepared on other days tastes different when served with a variety of accompaniments. The mere mention of Khichuri Bhog instantly conjures up the distinct flavour of Gobindo Bhog Chal. Which brings out the  true essence of Khichuri. Bengal's very own premium variety of rice which is aromatic and full of flavours.

A rainy day and a steaming plate of Khichuri along with Ilish Mach Bhaja is something to die for. One can experiment a whole lot of accompaniments besides Chutney and Papad. Being a one pot meal facilitates preparation time and can be cooked with or without vegetables.


½ cup Gobindo bhog Chal (If not available then small grain variety like jeera rice will do but NOTHING LIKE GOBINDO BHOG CHAL)
½ cup Moong Dal
2 slit Green chilies
2 tsp Turmeric powder
1 tsp Jeera powder
5-6 Flat  Beans , cut into half
 8-10 Beans, cut into an inch
1 medium size Carrot, diced
1/4 cup Green peas
1 Potato, diced into 4 pieces
5-6 medium size florets Cauliflower
1 big Tomato, cut into four halves
Bengali Garam masala (Cinnamon, cardamom and cloves roughly crushed)
Around 4 cups of Water

For Tempering we Need:
2 tbsp Ghee
2 Tej patta
2 whole red chili
1 inch grated Ginger
1 tsp Panch Phoron
Salt to taste

Wash and soak  rice.  Dry Roast yellow moong dal till it leaves nice nutty aroma. The color of roasting dal should be light in color, over roasting may bring out different taste. Take a heavy kadhai, boil the roastedd al along with 2 cups of water, salt and turmeric. Allow the dal to cook partially. Now add rice with another 2 cups of water, stir it well. Let it come to boil, gradually add the vegetables, crushed garam masala, cumin powder, salt to taste. Simmer for 8-10 minutes to get the desired consistency. And the vegetables should be cooked till tender. Remember khichuri tends to get dry so the consistency should be monitored (smoothly porable). Neither too thick nor too runny. By this time, rice-dal and vegetables will be cooked. Add 1 tsp of sugar and mix thoroughly.

For seasoning heat ghee in a frying pan, add tej patta, red whole chili, panch phoron, grated ginger in this sequence. Pour it over the piping hot khichuri and enjoy it with phulkopir pakora, raita, aachar and papad.

read more.. "How To Make Bengali Khichuri | Bengali Bhog er Khichuri Recipe"

Thursday, July 14, 2016

Pur Diye Kakrol Bhaja | Stuffed Teasel Gourd Fritters

Kakrol Bhaja or Bhaji is our summer special side dish which we devour with steamed rice and daal. Be it summer, winter or rainy season some kind of Fritter / Bhaji is a must for our lunch or dinner time meal. In our childhood we never had to pay any heed to instructions like "don't have fried item daily" or "Eto Tele Bhaja Khash !" We sisters were as thin as wafer, so we never compromised on our daily dosage of Bhaja. Be it Aloo bhaja / Phulkopi  bhaja / Sheem Bhaja / Maach bhaja / Kumro Phool Bhaja to name a few.

No, we don't get Kakrol in my part of world, but that doesn't stop me from relishing it. This summer I carried all my fav vegetables from Kolkata to Chennai and Kakrol was top on list. For this recipe we first boil, then slice them vertically. Gently scoop out the seeds to be filled in the center with the mixture of Coconut + Poppy seeds and Mustard paste. Later dip in a batter made of rice flour, besan and some spices. Deep fry till golden brown.

4-5 Kakrols (Teasel Gourd)
1/3 cup Coconut, grated
4-5 tbsp Poppy seeds
2 tbsp Mustard seeds
2-3 Green chilies
Salt to taste
1 tbsp Mustard oil
Oil for deep frying

For The Batter we need:
1/2 cup Besan (Gram Flour)
1/4 cup Rice flour
1/4 tsp Red chili powder
Pinch of Kalo Jera (Nigella seeds) / Kalonji
Salt to taste

Scrape out the rough surface of Kakrol (peeler is a great help), Boil them with little salt in an open vessel with adequate water till it softens. Cut them lengthwise and scoop out the seeds.
Make a thick paste of grated coconut, mustard seeds, green chilies, poppy seeds along with little salt.
Transfer it to a bowl and pour mustard oil to some zing.

In a mixing bowl, mix gram flour, rice flour, salt, chili powder and add few water spoons at a time to make a thick batter. Make sure there are no lumps and keep aside. Fill the boat shape hollow kakrols with the coconut-poppy seeds paste and keep the remaining ready in a plate.

Heat oil in a frying pan and once smoke starts coming out, reduce the heat. Take 1 tsp piping hot mustard oil from the frying pan and add it to the batter. Mix thoroughly.

Dip each stuffed Kakrol in batter, it should cover the kakrol thoroughly and then deep fry them till golden brown. While frying just remember not to fry 2-3 kakrols at a time.

Frying should be done on medium heat and do flip them regularly. Serve the stuffed kakrol fry hot. We generally have Kakrol bhaja with Dal-Chawal.

read more.. "Pur Diye Kakrol Bhaja | Stuffed Teasel Gourd Fritters "

Wednesday, June 29, 2016

Chicken Reshmi Kebab | Murg Malai Kebab

If weekend means parties at your place then certainly kebabs can't be far behind. Kebabs  are one of the very popular Indian appetizers. Chicken Reshmi Kebabs are soft and succulent courtesy Mughal cuisine. Reshmi means 'silky' in Hindi, addition of cream and cheese makes it silky or 'Makhmali' texture. The word 'Kebab' means small pieces of meat or vegetables marinated and then threaded onto skewers and finally grilled over charcoal or in an Oven. 

Today's recipe Chicken Reshmi Kebab has boneless chicken pieces  that are marinated with hung curd, cream, cheese and cashew nut paste. No matter how much you make these melt in mouth Reshmi Kebabs, chances are that soon it is going to vanish from the plate ! Though very easy on spices, the real hero is the marination process in which we use hung curd along with mild blend of spices.

1/2 kg boneless Chicken (breast part)
1/2 hung Curd (dahi /yogurt)
2 tbsp fresh Cream
2 tbsp Ginger-Garlic paste
3-4 green Chilies, finely chopped
1/2 cup grated Cheese
1/2 tsp freshly grounded white Pepper powder
1/4 tsp fresh Cardamom powder
5 Almonds
5 Cashew nuts
1 tbsp Oil {Sunflower oil}
2 tbsp Butter or Ghee
1/2 tsp Salt or adjust according to your taste
Chat Masala to sprinkle 

Soak almonds and cashew nuts in warm water for 20 minutes. Wash the chicken pieces and place them in a strainer for the excess water to drain. Peel the skin of almonds and make a smooth paste of almonds and cashews. Grate cheese in a bowl and mash it, add hung curd, finely chopped chilies, ginger-garlic paste, almond paste, salt, cream, cardamom and pepper powder. Pour 1 tbsp oil and coat chicken pieces well and keep it overnight or minimum for 7-8 hours. 
If you are using wooden skewers then dip them in warm water for 20 minutes. This step is done to stop igniting as soon as you put them in grill. Skip this method if you are using metal skewers.
Pre heat the Oven at 350 F Degrees for 5 minutes. Place a thick sheet of aluminium foil on the bottom tray to catch any dripping marinade. Arrange the chicken pieces into skewers and brush them with melted butter. Put them inside the oven on Grill for 15 minutes, flip them and grill again for 15 minutes. Do brush them with butter as soon as you take out from the grill. This step will lock the moisture and your kebabs will be very soft and juicy. Sprinkle some chat masala over the kebabs and serve hot with Coriander Chutney and salad. I served it with mayonnaise and added diced onions, capsicums and tomatoes while grilling.

read more.. "Chicken Reshmi Kebab | Murg Malai Kebab "

Tuesday, June 21, 2016

Garlic Butter Naan in Pressure Cooker | Roti Recipe | Indian Flatbread

How To Make Garlic Butter Naan:
The mere mention of soft, smokey and charred Naan makes me go weak in my knees. Getting it exactly the way I have mentioned above in a rice dominated city is quite some task. So for a long time I was testing my skills to master the art of making Naans at home. The word "Tandoor" is a method of cooking, where a cylindrical Clay or Oven is used for cooking. Heated to a very high temperature by using wood or charcoal, in which any kind of marinated meat or bread can be cooked. Non availability of tandoor prompted me to try it out in a humble pressure cooker which came to my rescue and delivered the same charred, very soft Naan that could be torn into finger bites. I hate chewy Naans that need both hands to tear it off and then when you chew it becomes an exercise for your gums ! Talking about Naans here I should mention my Indian Flatbread Recipe is one of my most visited recipe also do check out shahi (royal) version of Naan called Baked Peshawari Naan .

Coming back to today's Garlic Butter Naan, the dough after kneading should be very soft not very sticky. Since this recipe doesn't have yeast in it so you do not need to leave the dough for hours. It is more kind of a quick fix for your naan craving. But I can assure you of taste and softness of my Garlic Butter Naan. Adding nigella seeds, sesame seeds along with chopped garlic not only adds prettiness but also add a lot of flavour. At the end do apply generous amount of melted Ghee ( yes, please don't compromise here if you want to have restaurant style Garlic Butter Naan) and sprinkle some chaat masala. I promise the easier process and fluffier texture due to baking soda and baking powder will encourage you to make it more often. As these are made with equal portions of Wheat flour and all purpose flour. 

1 cup All purpose flour
1 cup Wheat flour
1 cup Yogurt (not very fresh, little sour is perfect)
1/2 tsp Baking Soda 
1 tsp Baking powder
2 tbsp Oil
1 tbsp Sugar
1/2 cup Warm milk ( you may need more while kneading the dough)
1/2 tsp Salt

5-6 Garlic cloves, finely minced
3-4 tbsp melted Butter or Ghee
3-4 tbsp chopped Cilantro 
1 tbsp Nigella seeds
1 tbsp Sesame seeds
Red chilly powder to sprinkle
1 tsp Chaat masala

Sift the flours with salt, baking soda and baking powder. Make a well in the dry ingredients, add yogurt, oil right into the middle and mix well. Do add milk in between while kneading. Initially the dough will be sticky but keep kneading it for few more minutes and it should be fine. The dough should be of soft consistency. Lightly grease a large mixing bowl, place the dough and cover with a damp kitchen cloth. Find the hottest area in your kitchen and keep it aside for an hour.

Punch down the dough and throw in some chopped garlic, divide and shape them into bigger size than of a golfball. Keep everything ready near stove and put the pressure cooker on high flame then on low flame. 

Stretch naan dough rather than rolling it and give oblong shaped( if you are not able to stretch it by hand then go ahead and use a rolling pin). While stretching it, try to get thicker around the edge and with another hand give it a teardrop shape from one side. Sprinkle some sesame seeds, nigella seeds, finely chopped garlic cloves, chopped cilantro and press with slightly wet hand on one side. For color I sprinkle red chili powder and believe me it gives a nice color once cooked.

Take the rolled naan in your palm and wet the back side with very little water with your fingertips, stick the wet side of naan inside the wall of pressure cooker and place it evenly. Press lightly with your fingertips so that when you play around with the pressure cooker upside down it should stick and not fall off. 

As soon as you place the rolled naan, put the flame on high and let it cook for 1 minute, that's when you will see lots of bubbles right away (takes about few seconds). Lower the heat and after that keep rotating the cooker by holding the handle with a wrapped cloth or else you will feel the heat directly on your palm. I know it sounds a challenge but soon after 2-3 naans you will get the hang of it. 

If you want it lightly charred then flip the pressure cooker upside down and put the flame on high (in a matter of few seconds you will see brown spots are visible), always be vigilant when doing this step or else it will turn into total burnt piece of naan !
With Seekh Kebab skewers take the naan out and immediately apply ghee with a brush. Sprinkle chaat masala and serve with your choice of side dish. I served it with Mutton Keema curry. These remain very soft if nicely wrapped( with a clean cloth) in a casserole for next 30 minutes.

read more.. "Garlic Butter Naan in Pressure Cooker | Roti Recipe | Indian Flatbread"

Wednesday, June 8, 2016

Doi er Shorbot (Gondhoraj Lebu diye) | Yogurt Based Summer Drink

Gondhoraj Lebu is a hero amongst all lime and lemon family at any Bengali household. This is a familiar and much sought after lemon variety in a Bengali household. Its aroma and flavour gives it a distinctive class. Gondhoraj lebu is much bigger in size than a regular lemon and oblong in shape. True to its name it imparts a beautiful aroma not only when you slice it but also the thick green skin of it. And today's post is a heavenly blend of Gondhoraj and Doi er Ghol. Doi er ghol is nothing fancy but an excellent traditional summer soother. Doi means Yogurt set at home when diluted with chilled water, little bit of sugar and salt turns into a refreshing drink. 

Simple Doi er Ghol gets a transformation when you add a dash of gondhoraj lebu and is less diluted than Doi er Ghol. The addition of zest of Gondhoraj which imparts a strong citrus flavour into the drink is a wonderful way to get instant energy. Don't get confused with North's Lassi, a rather thick version where buffalo milk is churned with a mathani. A much thicker variety if you compare it with our traditional Doi er shorbot. Ghol is on the other hand a little version preferred during hot summer days. It is said to have a cooling effect.

200 ml Yogurt (bari te pata doi)
200 ml of chilled water
2 tbsp Gondhoraj Lebu Juice
1/4 tsp zest of Gondhoraj lebu
Pinch of Black salt
Little bit of Sugar (totally depends on individual taste)
Few Ice cubes

Take a wooden churner (mathani) and churn all the ingredients together in a deep vessel. Check the salt and sugar according one's taste. Pour into tall glasses and serve immediately.  

read more.. "Doi er Shorbot (Gondhoraj Lebu diye) | Yogurt Based Summer Drink"

Saturday, April 16, 2016

Mango Lassi Recipe | How To Make Mango Lassi

Mango Lassi Recipe: Aam ki Lassi is a chilled flavoury beverage (originates from Punjab) which is very simple to make and best to beat the heat during summer. The mere mention of Mango Lassi brings a smile on my face as during summers, as I fondly remember after coming back from school Mom used to keep two tall glasses ready filled with creamy Mango Lassi. Juicy ripe mangoes when blended with yogurt, saffron infused milk, cardamom and little bit of sugar. Trust me there is nothing more refreshing than chilled aromatic Mango Lassi ! For flavour mostly cardamom is used but you can go for variations like adding rose water / vanilla. Lassi can be made with various fruits but Mango being the King Of Fruits justifies the tag. I have posted many summer drinks in my earlier posts e.g. Salted Chaas, Strawberry Milkshake, Kiwi-Cucumber Juice, Shikanji, HoneyDew Melon Juice, Black Grape Juice and Papaya Orange Juice. All these summer drinks are sure to reduce dehydration and temperature. 

For Lassi select only Alphonso variety as it is very sweet in nature as compared to other varieties and free of any fibre. You could also use canned mango pulp. Always use fresh yogurt to cut down the sourness in the final outcome. Homemade yogurt is any day preferred as in summer we set yogurt at home almost daily.

1 1/2 cup Mango, cubed and chilled
1 cup Yogurt (chilled)
1/2 cup  milk
2-3 tbsp Sugar (more or less as it depends on the sweetness of mangoes)
A big pinch of Saffron
Few chopped Pistachios 
3-4 Ice cubes (more ice cubes will make it watery, which shouldn't be with lassi)


Before you start make sure the yogurt and mango cubes are chilled. As Lassi should be served chilled and creamy.

Take out 2 tbsp of milk form 1/2 a cup and warm it. Add saffron to it and keep aside. Our saffron infused milk is ready. In a blender add cubed mangoes, yogurt, sugar, milk and saffron infused milk. Blend it well to make a thick but pourable creamy lassi. Check and adjust the sugar in lassi as per your taste. Add cardamom powder and ice cubes and blend for few seconds. Serve in 2 large glasses or small 4 glasses. Garnish with chopped pistachios and enjoy this refreshing summer drink !

read more.. "Mango Lassi Recipe | How To Make Mango Lassi"

Wednesday, March 23, 2016

Chandrakala / Suryakala Sweet Recipe | Indian Festival Sweet

Holi is round the corner, just like any Indian festival, Holi without  sweets is unimaginable. So how about making homemade Suryakala or Chandrakala for this Holi? Since this is a North Indian sweet so the availability of this sweet in Chennai is a rare dream. So why not by putting little effort floor your guests and family by serving Chashni (sugar syrup) dipped Chandrakala which looks beautiful with spiral border.

Suryakala is round where as Chandrakala is half moon shaped sweet. The filling is same in both, only difference is Suryakala is sun shaped sweet and Chandrakala is half round. So serve this delightful sweet along with other Holi special dishes like Mawa Burfi, Lady Kenny, Kucho Nimki, Kalakand Sweet, Thandai, Gujiya to name a few. So see you again friends till then Happy Holi to all the readers who celebrate the festival of colours.


For the filling we need :
1/2 cup Mawa (Dried Milk), room temperature
1/2 cup Khopra/ Desiccated Coconut, 
1/3 cup Bhura / Powdered sugar
1/4 cup Suji / Semolina
1/2 tsp Cardamom powder
1/2 cup dry fruits like broken cashews, walnuts, raisins, pistachio and 2 tbsp Chironji
Few Kesar strands
2 tbsp Ghee

To prepare the dough for Chandrakala we need
2 cups of Maida / All purpose flour
2 tbsp Ghee
Water to knead the dough

To decorate you need Chandi varak, rose petals and some broken pistachio

In a bowl take all purpose flour and make a well in the center. Pour ghee in the well and combine well. Start mixing with your hand and add water little by little to make a soft, non sticky pilable dough. Cover and keep aside for 30 minutes.

Mawa is missing here as I forgot to place it in the tray.

Take a pan and add 1 tbsp ghee, fry all the dry fruits in it till you get nice aroma. Spread it on a plate to cool down and later roughly blend it {Keep the nuts slight coarse to have good crunch in the filling}. 

Fry Mawa in a heavy bottom kadai till it turns brown. Take it out and keep aside. In the same Kadai add remaining ghee and fry suji till it turns light pink (do not let it turn brown or roast more). Add desiccated coconut and stir for a minute. 

Add sugar, fried mawa, coarse dry fruit, cardamom powder, kesar strands and mix all the ingredients thoroughly. Filling is ready to make Suryakala.

Divide the dough into 10 lemon sized balls, keep them covered with a wet muslin cloth to avoid the dryness of dough. Take two balls and roll them into equal size pooris {diameter of the pooris should be 2-3 inches and should be rolled in a way that the corners little thick}, place stuffing on one poori, wet the edge of the poori with water or milk for binding, now place the second poori on top of it and seal the edges. 

Twist the border to make spirals. Arrange them on a plate and keep them covered with a wet muslin cloth. When 3-4 Suryakalas are ready, heat ghee or oil in a frying pan and start frying the suryakala on low heat until golden color from both the sides.

In another burner prepare sugar syrup for suryakala, it should be of one string consistency. This will take 5-6 minutes then turn of the burner. Now a blog reader friend suggesting me sometime back that if you put few drops of lemon in the chashni then it will stop the crystallization of the sugar syrup. And now I practice it regularly !
Put the fried Suryakala in the sugar syrup and coat the syrup on both the sides. Fepeat the same till you are done with all the suryakalas. Garnish the Suryakalas with chopped pistachios and silver varak.

read more.. "Chandrakala / Suryakala Sweet Recipe | Indian Festival Sweet"