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Coconut milk Raita  #KitchenDiaries #Onam2025

Boondi raita #kitchendiaries #onam2025

Veg Lunch Platter (Khichdi, Aloodum, Boondi Raita) #KitchenDiaries #Onam2025

We all have that one dish that wraps us in warmth when we need it most. Whether it’s the soothing simplicity of dal-chawal, the crispy joy of samosas with steaming chai on a rainy day, or the decadent comfort of a gooey chocolate cake, food is more than flavor — it’s nostalgia, happiness, and a bit of magic on your plate.  Now it’s your turn!  Which dish is your ultimate mood-lifter? Is it a treasured family recipe, a street-side favorite, or a sweet treat that makes everything better? Share your happy plate moment below — we can’t wait to hear what brings you comfort!

Pressure cookers = fast, tasty and healthier! That familiar whistle probably takes you straight back to your childhood kitchen . So, spill it — what was the first thing you ever cooked (or just watched being cooked) in a pressure cooker? We’re all curious!   And hey, if your kitchen could use an upgrade, check out the Prestige Shubh Utsav Sale — festive deals that’ll make cooking even more fun!  Grab your favourites here:  https://shop.ttkprestige.com/shubh-utsav-offers.html

Tutti Frutti Cake 🍰 
#Snack

Tutti Frutti Cake is a very tasty cake that you can have for snack time or with a cup of tea or coffee. 
vanilla flavours of tutti frutti are cherries, raisins, and pineapple ,nuts,butter with a tiny gem-like colourful candied fruit Sweet in taste with a soft jelly-like texture ❤️ 

#snack
Recipe (12) Appam 
A crunchy south Indian snack recipe made with semolina curd vegetable spices and little bit of oil which fried in Appam pan.Enjoy with raita.

#Snack
Ragi chips, also known as finger millet chips, are a popular and healthy snack alternative to traditional potato chips. They are made from ragi flour, a gluten-free and nutritious grain rich in calcium, fiber, and protein. Due to their high nutritional value, they are a great option for health-conscious individuals.

#snack

Fruit cake, this cake is loaded with candied fruits like raisins, cherries, and also nuts like almonds, walnuts. It\'s very tasty and yummy. In winter evening or any time a cup of tea and slice of fruit cake, made for each other.

#Snack  Khandvi 
 Ingredients_1 cup Besan
3 cups thin buttermilk ( 3/4 cup curd 2 and 1/4 cup water whisked),Salt to taste
1/4 tsp haldi ,1/2 tsp red chili powder,1 pinch of Asafoetida
Tempering
1 tbsp oil
1/2 tsp Mustard seeds
1/2 tsp sesame seeds
3-4 green chillies slit
A few curry leaves
2-3 tbsp chopped coriander
3 tbsp grated coconut
Recipe-Whisk it altogether and strain it one preferably, Pour it in a large microwave safe bowl and microwave on high for 4-5 mins. Remove. Whisk it well so that no lumps are there Microwave again for 2-3 mins ..Remove the bowl and whisk it again. Make batter like dosa .Try to lift up the thin pancake off the slab.
If it lifts up like a sheet we are good to go
Now spread a large ladle full of the batter on the kitchen counter in swift circular motion .
Like a Dosa. It should be thin. Leave to cool for 3-4 mins.make vertical cuts from one end to the other.Roll each strip lifting from one end and rolling it up. Place these rolls on a plate. Now make the tempering. Heat the oil. Add in the mustard,sesame seeds and let it crackle. Add the slot green chillies and curry patta.Pour on top of the khandvi Sprinkle coriander and grated coconut coconut.enjoy delicious khandvi.

#CookWithPrestige
Veg biryani with Mirchi salan and pumpkin raita

Farali thalpith 
#CookWithPrestige 
Soft and crispy wholesome dish for fasting days made using sabudana and varai/sama rice cooked on prestige tava.

#CookWithPrestige
I made these healthy multigrain cookies in Prestige OTG...It adds perfect crunch and colour to our cookies...

#cookwithprestige


I used prestige pressure cooker for boiling potato for samosa filling.
Multigrain aata samosa

#CookWithPrestige 
HARIYALA PULAO WITH RAITA 
Prepared in Prestige Kadai 

“Healthy Hyderabadi Pulao with Kala Chana.  Clean ingredients, comforting flavours and that perfect protein boost. Pair it with simple curd–chia raita for a balanced, light and satisfying meal. Made in prestige omega select plus non stick biryani pot #CookWithPrestige 

#CookWithPrestige
Winter Dinner Menu
Tomato Basil Soup cooked using Prestige Stainless Steel Cooker, sides with creamy spinach whole grain pasta and veggie cheesy Bruschetta.
Here, first I have roast tomatoes, garlic, onions in olive oil then added vegetable broth, Italian seasonings, tomato ketchup, pinch sugar then pressure cook, grind and strain. Add Butter, some toasted basil leaves and fried garlic. Garnish with cheese, chilly flakes and some basil leaves.

#cookwithprestige
“Soulful Rajma Rice Platter” Protein-rich rajma curry with fluffy chawal, raita & greens
I used Prestige Pressure Cooker

#PrepSnap
Christmas special plum cake 


Black Raisins
Golden Raisins
Munakka 
Walnuts
Cashew Nuts
Almonds
Pistachios 
Tutti Frutti 
Orange Juice 
Milk
Melted Butte
All Purpose Flour 
Powdered Sugar
Baking Powder
Baking Soda
Cocoa Powder 
Salt 
Vanilla Essence
Cinnamon Powder
Nutmeg Powder
Clove Powder 

#PrepSnap
Dry fruits laddu 
Black Raisins Golden Raisins Roasted Makhana Grated Coconut Cardamom Powder Gond Soth Rogan Almond Jaggery  Roasted Gram Flour Water Chestnut Powder Roasted Peanut Ghee .

#PrepSnap
Metkut
 ्Metkut is a type of Maharashtrian famous chutney. Metkut is a delicious, tasty and nutritious premix.Metkut is added to raita, chutneys, and chivda to enhance their flavor. Metkut is specially served in ghee rice to bring a pleasant taste to the mouth of those recovering from illness. Metkut can be prepare and stored for a year.

#SLC 
Rice KHEER 
 Ingredients Milk- 2kg Rice- 1/4 cup Sugar- 1/2 cup or as per taste Raisins- handful Recipe Boil milk in a heavy bottom pan. Add soaked rice and cook till rice is cooked & milk reduces to 1/4th & turns creamy in consistency. Add sugar. Serve chilled, garnish with almonds & raisins.

#SLC Sakkarai Pongal 

#SLC 
 Sakkarai Pongal : Ingredients: Yellow Moong dal 1/2 cup Rice 1 cup Jaggery 3/4 cup Desi ghee 3-4 tbsp Handful of Cashews Handful of Raisins Cloves 1-2 Crushed Cardamom 2 1. Roast yellow moong dal until aromatic. Do not change its color. 2. Rinse roasted dal and rice and then pressure cook it with 4 cups of water until cooked well (khichdi like). 3. Roast cashew & raisins in Desi ghee. 4. Then add jaggery with 1/4 cup of water and make syrup. Strain the syrup and add into cooked rice dal mix. 5. Heat 2 tbsp of ghee and put cloves in it. Add rice dal jaggery mix and mix well. Cook for 1-2 minutes then add roasted Dry fruits and crushed Cardamom and mix well. 6. Garnish with roasted cashew and raisins & Serve hot.

#SLC
Sweet (Sakkara) Pongal 


To mske Sakkara Pongal 


Raw Rice -1 cup
Water-2 1/2 lt 
Moong dal-1/2 cup
Jaggery-500gms
Cashew nuts
Raisins 
Ghee-1/2 cup
Cardamom powder-1 tsp


Method 


Take a raw rice and wash it with water .soak the rice for a few minutes.
Take water in a pan and add moong dal to it.
Mix it well and cook for 20 mins.
Then add in the soaked raw rice and water.
Cook the rice and dal completely. Add ghee mix and keep it aside.
Take ghee in a pan ,add cashewnuts,raisins .
Add cardamom powder mix and keep it aside.
Take jaggery and water in a pan.
Let the jaggery completely dissolve and then add the roasted nuts.
Mix it well and cook for about a minute.
Transfer the jaggery mixture into the cooked rice and add ghee.Mix it all well and cook for a few seconds.
Turn off the stove.

#Trioclour
Carrot cucumber muli raita

#Tiranga
SHAMSI BIRYANI (LOST RECIPE - OLD DELHI STYLE BIRYANI) Mutton Biryani holds a regal legacy from the kitchen of Nawabs and Nizams that needs no introduction or special mentions. The beautifully spiced and fragrant layers of biryani rice centred with juicy, tender meat and spices is pure bliss! ❤️ Have served this Biryani with Raita made from Carrots, Cucumber, red chilli powder and coriander leaves to depict our Tri colour 🧡🤍💙🤍💚

#Tiranga
Tricolour Raita

#tiranga 
Raita

#Tiranga
Tricolor raita

#Tiranga
Tricolour carrot raita 

#Tiranga
Tricolour lauki raita

#Tiranga
Tri colour papaya raita

#Tiranga
Tri colour orange coriander leaves raita

#Tiranga
Tricolour orange papaya raita

#Tiranga
Rainbow Corn Cheese Garlic Bread
 Toasted garlic bread loaded with sweet corn, colourful bell peppers, onion, and gooey melted cheese for a rich, crunchy, and comforting bite.

#Tiranga
Happy Republic Day to all🇮🇳🧡🤍💚
#tricolour No sugar : Skimmed Milk: Honey Rice Kheer with the goodness of Carrots, Safron, Beetel leaves and Pistachios 🧡🤍🧡🤍💚 Tricolor and Triflavoured Kheer❤️


✅Quick Recipe
👍Take Rice in desired quantity and soak it for 1 hour.Now strain the water, and beat the rice in Mortar.Now Add little ghee in Preassure Cooker and Put the broken rice with a pinch of cardomom Powder and water.Cook upto 3 whistles.
👍 Meanwhile take Half litre of Milk, Heat it and keep stirring by adding a spoon of DryFruits and Makhana Powder for melt in mouth texture.NowAdd upon the cooked Rice to it and stir till it thickens.Turn off the flame and let it come to room temperature.Add honey in desired sweet Preference 👍
     Now for the tricolor👍
✅For orange colour 🧡 Boil the Carrots with the flavour of cardomom.Ghee roast it and give the tinge of safron with safron strands.Mix it with a bowl of kheer.
✅For white colour🤍 Keep the originality of white Kheer the way it is👍
✅For green color 💚 Boil some beetel leaves and add soaked Pistachios for the blend.Now Mix it with white kheer in a seperate Bowl.
    Good to go..Take a serving bowl of Your choice, Place white kheer half the brim, Add carrot Saffron Kheer at top and Beetle leaves Pistachios kheer at bottom.Put some Blueberry in centre❤️
Happy Republic Day 🇮🇳🧡🤍💚
Jai Hind🇮🇳

#Tiranga
Tricolor meal 
Having Rajma,Rice, Coriander chatni,Roti,Raita and sald a comfortable and healthy meal tricolour in a plate.

#tiranga 
Raita

#tiranga

Tri - colour desert:


Ingredients :


For the green layer :


Palak leaves : 1 cup
Milk maid : 6 tbsp
Cottage cheese- 3 tbsp
Elaichi - 1 tsp 
Ghee - 1 drop


For the white layer :


Cottage cheese ( channa) : 40 g
Vanila essence : 2 drops
Whipped cream - 2 tbsp
Sugar powder : 3 tbsp 


For the orange layer :


Orange: 3
Sugar : 3 tbsp 
Orange zest : 1 pinch
A little bit of water and a pinch of salt.


Method :


Green layer :


Blunch Palak leaves and let it cool down in ice water. Now drain the water and grind it.Then heat the pan with ghee, saute the palak gravy until it removes the raw flavour. Then add milk maid, elaichi powder and cottage cheese. Cook until a binding texture.


White layer :


Blend the cottage cheese, vanilla essence, whipped cream, sugar powder until the consistency is ready for layering.


Orange layer :
At first peel off the orange. Then heat the pan with water and sugar. When boiling the starts, add orange zest (crushed) and and 1 tsp of corn flour. Let it cool down and grind it for a smooth texture.


Now serve it and try the delicious taste.

#Tiranga
Lemon rice with raita 

#Tiranga
Thali with the following tricolour dishes:
Salad - grated carrots, radish n spring onion
Pumpkin sabzi , paneer tikka, Vegetable stew, Boondi Raita, Rice kheer garnished with pumpkin seeds, tricolour halwa suji,carrot n dudhi/ bottlegourd, Tricolor rice flour roti. Alongside salt n chutney powder n ghee 

#Tiranga
Tricolour orange grapes raita

Korean Chilli Garlic Potato Bites
#Aloo
This is a popular Korean Street Food and a flavourful garlic seasoned potato recipe where potato dough is shaped like cute fun button mushroom .The indented mushroom shape not only helps the potato to cook through , but also allows the sauce to pool in the crevices so that each bite will be juicy and saucy.Seasoned sweet, sour, spicy and tangy , these can top the list as an appetizer at parties and sure to attract the attention of kids and adults alike. 
Ingredients:
3 medium sized potatoes 
1/2 cup cornflour
1/4 tsp baking powder
1 tbsp garlic minced
2 onions chopped finely 
As required salt or to taste
1 tbsp Hot and Sweet Tomato Sauce
1 tbsp soy sauce 
1 tsp Red Chilli Sauce
1 tsp vinegar
1 tbsp Kashmiri Red Chilli Powder 
3 tbsp oil
1 tbsp honey or powdered sugar
2 green chillies minced
1 tbsp coriander chopped 
2 cups water for boiling the potatoes 
Method:
Peel and cut potatoes into cubes.Boil them in sufficient water with 1 tsp salt till cooked yet firm.Strain them and immediately pass through a sieve with a fork or masher to get a lump free mash.Add cornflour, baking powder and a drizzling of water to get a smooth, crack free dough while potatoes are still warm.
Step 2 :
Divide the dough into small balls.Smear oil and roll between your palms into smooth, crack free balls. Dip the mouth of a  Coca-Cola bottle in oil. Shake off excess oil and press the balls with it to give the shape of a button mushroom. 
Step 3 :
Boil water in a wide pan with 1 tsp salt.Add the prepared potato bites in it and boil for 2-3 minutes till they float on top.Remove immediately to a bowl filled with chilled water with ice to stop further cooking. Once cooled, strain out the potato bites to a plate.
Step 4 :
Transfer them to a bowl and add Kashmiri Red Chilli Powder, Soy Sauce, Red Chilli Sauce, Hot and Sweet Tomato Sauce, honey or powdered sugar and vinegar.Toss all and set aside.Heat oil in a pan. Sprinkle minced garlic and saute till golden brown. Add finely chopped green chillies, onion and saute till translucent. Add the sauce smeared potato bites to the frying onions and toss gently for 2 minutes. Sprinkle chopped coriander and mix well. 
Step 5 :
Serve Korean Chilli Garlic Potato Bites as a spicy and tangy , sweet and sour appetizer or as a tea time snack and relish.
Serves 3
Cook time : 20 minutes 

#Aloo
Oil-Free Spicy Potato Wafers in Microwave – Crunchy & Delicious!”


Ingredients:
3–4 medium potatoes
Salt to taste
½ tsp red chili powder
½ tsp chaat masala or black pepper
1–2 tsp oil (optional, for light crispiness)
Method:
Wash and peel the potatoes.
Slice them into very thin round slices (using a slicer for best results).
Soak the slices in water for 10 minutes to remove excess starch.
Drain and pat them completely dry with a cloth or tissue.
Lightly grease a baking tray or place butter paper.
Arrange the potato slices in a single layer (do not overlap).
Sprinkle salt, chili powder, and chaat masala.
Brush a very little oil on top (optional).
Preheat microwave on convection mode at 180°C.
Bake for 12–18 minutes until the wafers turn light golden and crispy.
Let them cool for 2–3 minutes — they become crispier after cooling.

#BPIC
Bathua raita

#BPIC 


Broccoli Raisin Salad 

#BPIC
Banana rainbow cake 

#BPIC
Banana fruit Train 

Biryani paneer masala
#BPIC


Take a vessel boil water add spices mentioned n add soaked rice.strain to 80% cooked and set aside. 
Step 2.
Take a bowl mash the cottage cheese properly till a smooth dough consistency. Add corn flour salt and pepper , cardamom powder n mix well now make small balls for making pearls (moti) for the biryani. Now in a pan heat oil n fry these balls carefully on medium flame.
Step 3.
Now for making biryani masala dry roast whole spices on sim flame in a pan and let it cool down.now In a jar grind all cool down spices n Biryani masala is ready.along with, mix the pinch of zarda color in 3-4spoons of water ,it will be used in layering.
Step4....
In a frying pan,add cooking oil,cashew nuts,fry until golden & set aside.now add cumin bayleaf,black pepper,and onion paste n roast till brown. Now add red chili powder, turmeric, coriander powder, biryani masala n saute it. Now add whisked curd n keep on stirring until it releases oil.now add little water to half of the gravy.its ready.
Step5.....
For layering take a pot or handi spread layer of boiled rice some gravy over it ,fried onions, sprinkle saffron dipped in milk over it.now spread mint leaves, cashews n some coriander leaves. Put some moti balls over it.now give a smokey aroma to it by burning a piece of coal n put it in a small bowl in centre of biryani and pour some ghee over it .now cover the pot tightly for some time n after that serve it.
Step6....
Take hung hung curd add a pinch of green cardamom powder n saffron milk drops to give a royal flavor. N serve with biryani.
Salad onion will surely give a compliance. 

Besan ka dhokla
#BPIC
Take a mixing bowl,put besan ,Add dahi ,add lime juice, Add water gradually (or as required),Mix it well , Then add ginger , greenchillies , turmeric powder , Add salt and mix it well Batter should be thick (as dosa consistency),Then add fruit salt (Eno) and mix it well,Pour batter in a greased plate microwave proof. Place it n microwave n Cover the lid n cook like idli fr 3 - 4 min n check with the help of knife if knife comes out clean dhokla is cooked.Now to prepare tadka, heat up the pan,Add oil,Add rai as oil heats up, Add some curry leaves now add water n sugar boil it n let it cool down after some time pour this water on dhokla and Cut it into pieces Serve with green chutney or ketchup So here\'s your Yummilicious Besan ka Dhokla ready!!!

#BPIC
Boondi raita 

#BPIC
Boondi raita 

#BPIC
Boondi raita 

#BPIC
Beetroot raita 

#BPIC
Boondi raita 

#BPIC
Beetroot raita 

#BPIC
Banana raita 

#BPIC
Beetroot raita 

#BPIC
Bajra flour Toast 
Bajra flour is an excellent source of iron, protein, folic acid and fibre that keeps complex ailments like anemia, constipation, obesity in check and flushes out all toxins. Bajra grains are gluten free hence, bajra flour doesn\'t stick together well. Also, they release energy slowly because of the complex carbohydrates. They are an ideal food for weight-loss diet because, they take time to digest and make one feel fuller. I have made Bajra flour Toast which is healthy as well as very tasty in which I have used a lot of vegetables and i have used ghee in baking the toast as ghee is perfect for millet.

#BPIC
BATHUA RAITA 

Beet Raita
#BPIC

#BPIC 
Beetroot Raita

#BPIC
Badam  KI CHAY 
Vegan-sugar free - Indian Masala Chai. Fabulous home made almond milk tea with homemade chai spice blend with cardamom, cinnamon, pepper and cloves . Almond tea is a good alternative to dairy tea for people who are lactose intolerant or have a milk allergy. Almond milk is a plant-based milk that\'s high in vitamins and minerals, and it\'s a good source of protein and fiber. This Flavorful Indian Chai tea made vegan and sugar free with goodness of dates and raisins .  

😋 Bathua Raita 😋 #BPIC 
Summer Special Healthy And Delicious 😋 Bathua Raita 😋 

#Holi26
DhoklaChaat


 Holi special Dhokla Chaat: “Holi ke rang Dhokla ke sang” steamed and healthy fibre protein rich dhoklas as a party snacks perfect for this holi.

Cooking Time: 40 min. 
Serving: 3-4
Ingredients:
 Dhokla Batter: 1.5 cups short grain rice or Surati Kolam rice
 1/2 cup urad dal
 1/2 cup thick poha wash and soaked
 1 tsp fenugreek seeds
 Salt to taste 1 tbsp ginger paste 
1 tbsp green chilly
 **Soaked rice and dal along with fenugreek seeds in warm water for at least 5-6 hrs.
 **Drain water, grind with soaked poha to a medium thick coarse batter and allow to ferment for at least 6-7 hrs. 
** once ready, add ginger- chilly paste and salt to taste. Divide into three equal portions in a bowl. 
**For green colour: 2 tbsp spinach puree- blanched and puree spinach 
**For red colour: 2 tbsp beetroot puree - blanched and puree beetroot 
**For yellow colour: 1 tsp turmeric powder mix with 1 tsp water and 1/4 tsp oil  for chaat:
Sweet Dahi Green chutney as required
 Date tamarind chutney as required
 Red garlic chutney as required
 Pomegranate seeds and fine sev 
Fresh cilantro 
Method:
1. Fermented dhokla batter added ginger-green chilly paste and salt to taste.
 2. Divide batter into 3 equal parts 
3. First part add blanched spinach paste, mix well
 4. Grease dhokla plate, add fruit salt and water stirr well. Pour this into grease plate then place on a steamer. Allow to steam for 10-12 mins on medium high. 
5. Let it cool apply oil, demold and cut into cubes.
 6. Second part add blanched beet puree mix well 
7. Pour this on grease plate, add fruit salt and water stir well. Allow to steam for 10-12 mins on medium high.
 8. Cool, apply oil demold and cut into cubes.
 9. Third part add turmeric and water mixture, mix well Pour on grease plate, add fruit salt water allow to steam for 10-12 mins.
 10. Cool, apply oil demold and cut into cubes.
 11. Plating: arrange all 3 colour dhoklas on plate, drizzle dahi, green, red garlic and sweet tamarind chutney.
 12. Sprinkle pomegranate seeds, sev and fresh cilantro. 

#Holi26
Coconut Thandai Pudding
 This Coconut Thandai Pudding with China Grass (Agar-Agar) is a refreshing, fusion dessert perfect for festivals like Holi, combining the creamy texture of coconut pudding with the aromatic spices of traditional Thandai.
Coconut Thandai Pudding Recipe
Ingredients
For the Pudding Base:
• 10 grams China Grass
• 1 cup Water (for melting China Grass)
• 2 cups Thick Coconut Milk
• 1/2 cup Condensed Milk (Milkmaid)
• 1/4 cup Sugar or to taste
For the Thandai Flavoring:
• 3-4 tbsps ready Thandai Powder
To garnish
• fresh grated coconut- as per choice
• Chopped almonds and pistachios- as per choice
• rose petals - as per choice
Method
• Cut the China grass strands into small pieces and soak them in 1 cup of water for 15-20 minutes.
• Place the saucepan with soaked China grass (and the water) on low heat. Stir continuously until the grass dissolves completely into a clear liquid (approx. 5-8 mins).
• In a separate large saucepan, bring the coconut milk, condensed milk, and sugar to a gentle simmer (do not boil rapidly, or it may separate).
• Add the thandai powder to the milk mixture. Stir well to combine.
• Strain the melted China grass liquid directly into the milk mixture to ensure a smooth texture. Mix well for 1-2 minutes on low heat.
• Remove from heat and pour the mixture immediately into a pudding mould, plate , or individual serving cups.
• Let it cool to room temperature, then refrigerate for 1-2 hours until set.
• Unmould ,if it is set in moulds.
• Garnish with fresh grated coconut, almonds, pistachios and rose petals. Serve chilled.
Suggestion- Thandai Powder: If you don\'t have ready-made thandai powder, blend 10 almonds, 1 tbsp fennel seeds, 1 tbsp melon seeds, 4-5 peppercorns, and 3 cardamom pods into a fine powder.  

#Holi26
Coconut Thandai Panna Cotta, This fusion dessert, Coconut Thandai Panna Cotta, blends the refreshing, aromatic flavors of traditional Indian Holi-special thandai with the creamy, silky texture of an Italian Panna Cotta. By replacing dairy cream with coconut milk and using homemade thandai powder, this version offers a tropical, slightly lighter, and deeply aromatic experience, suitable for vegetarians. Ingredients • 400 ml Coconut Cream (or thick coconut milk) • 100 ml Coconut Water or Almond Milk • 1/2 cup Coconut Sugar or Stevia (to taste) • 4-5 tbsp Homemade Thandai Powder (almonds, cashews, pistachios, fennel, pepper, cardamom) • 1 tbsp Agar Agar Powder • 1 tsp Rose Water • Saffron strands (a pinch) • Chopped pistachios, dried rose petals, desiccated coconut to garnish –as required • 4 tsp -Thandai Powder for platter decoration Instructions • In a saucepan, combine the coconut cream, coconut water, sugar, and thandai powder. • Heat on medium-low, stirring continuously until the sugar dissolves and the mixture is well combined. Add saffron strands. Do not let it come to a rolling boil; just bring it to a simmer. • Add the agar agar powder and whisk continuously for 2-3 minutes to ensure it is completely dissolved. • Remove from heat and stir in the rose water. Let the mixture cool to room temperature. • Pour the mixture into round moulds or any serving bowl. Refrigerate for at least 4 hours or until completely set. • When completely set, unmould . • Top with chopped nuts, dried rose petals, and a sprinkle of desiccated coconut before serving. For platter decoration • -Place the fork face down (tines pointing down) in the center of the platter or across the rim. • Place a generous amount of thandai powder into your small sieve. Gently tap the sieve over the fork and the immediate surrounding area of the plate. o Aim to cover the entire fork and about an inch around it to ensure the shape is defined. • Carefully lift the fork straight up, avoiding any sideways movement that might smudge the impression. • Garnish the surrounding areas of the platter with rose petals and grated coconut to complement the thandai aroma.  

#HOLI26
Thandai Muffins
Holi special refreshing snack and ease to prepare can be made ahead, flavoured with festive essence thandai masala given modern baked twist which in result is healthy, tasty and loved by all age groups.
Cooktime: 25-30 minutes
Serving:2-3
Prep;
Thandai Masala
3-4 Almonds
4 cashews
3-4 Pistachios
3-4 Black peppercorns
1/2 tbsp Melon seeds
1 tsp poppy Seeds
1 tsp Fennel seeds
2-3 green cardamom
5-6 saffron strands
1/4 cup jaggery powder
3 tbsp Lukewarm water to soak above ingredients.


Muffins Ingredients:
1 cup whole wheat flour
1/4 cup jaggery powder 
1/4 cup unsalted melted butter
1 tsp baking powder
1/4 tsp baking soda
1/2 cup lukewarm milk
1/2 tsp Rose syrup


Method:
1. Soaked the thandai ingredients in lukewarm water for atleast 2 hrs. Strained the nuts and keep aside water, grin nuts to a smooth paste.
2.Preheat oven @180 deg C and lined the medium 6 cup muffin tray with muffin liners.
3.In a mixing bowl, add butter, thandai paste and rose syrup mix well.
4. Sieve the dry ingredients mix  into wet mixture combine mix well avoid lumps, to medium thick consistency, add milk to balance consistency.
5. Spoon batter into lined muffin tray fill till 3/4 tap it lightly surface it evenly, sprinkle pistachio and dry rose petals.
6. Bake for 20-25 mins once bake cooled down completely place on serving plate.
7. Garnish with pistachio powder, sliced almonds, dried rose petals and rose syrup.

#Holi26
 This Holi ,
I prepared Nariyal ki thandai ,because Holi is not complete without thandai to me.I gave my normal thandai a twist of fresh coconut.Fresh Nariyal Thandai (Fresh Coconut Thandai) is a refreshing, tropical twist on the traditional Indian Holi beverage. It combines the classic, aromatic spices of traditional thandai with the rich, creamy goodness of fresh grated coconut and coconut milk.
Fresh Nariyal ki thandai
Ingredients
For the Thandai Paste:
• 1/4 cup Freshly grated coconut
• 1/4 cup Almonds (soaked for 1–2 hours and peeled)
• 1 tbsp Melon seeds (Magaz) (soaked)
• 2 tbsp Poppy seeds (Khus Khus) (soaked)
• 8-10 Black peppercorns
• 1 tsp Fennel seeds (Saunf)
• 4-6 Green cardamom pods (Elaichi)
• 1-2 tbsp Dried rose petals
For the Liquid Base:
• 200 ml Whole fat milk (boiled and cooled)
• 2 cups Chilled coconut milk (fresh )
• 100-150 g Sugar or Misri (rock sugar)
• 1/2 tsp Rose water
• A few strands of Saffron (Kesar)
For Garnish:
• Slivered pistachios and almonds
• Fresh coconut slices
• Dried rose petals
• Crushed ice
Method –
In a blender, combine the soaked and peeled almonds, melon seeds, poppy seeds, fresh grated coconut, peppercorns, fennel seeds, cardamom, and rose petals. Grind into a very smooth, fine paste. Add a little water or milk if needed to make it creamy.
Mix this prepared paste into the 200 ml of boiled and cooled milk. Add the sugar and saffron strands, mixing well until the sugar dissolves.
Refrigerate the mixture for at least 1 hour to allow the spices to infuse thoroughly. Strain this mixture through a fine sieve or muslin cloth to remove coarse particles, ensuring a smooth, luxurious texture.
Stir in the chilled coconut milk and rose water to the strained mixture. Mix well.
Fill serving glasses with crushed ice. Pour the Fresh Nariyal Thandai over the ice. Garnish with silvered pistachios, fresh coconut slices, and rose petals.  

#Holi26
Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast.
Steamed semolina (sooji) vada in beetroot kanji
Steamed semolina (sooji) vada in beetroot kanji
Ingredients
For the Steamed Vada:
• 1 cup Semolina (Rava/Sooji)
• 1 cup Yogurt (Curd)
• 1/2 cup Water
• 1 tsp Ginger-green chili paste
• 1/2 tsp Fruit salt (Eno) or baking soda
• Salt to taste
• Oil for greasing the steamer
For the Beetroot Kanji:
• 1 cup Beetroot, peeled and grated or julienned
• 1.5 liters Water (boiled and cooled)
• 2 tbsp Black mustard seeds (Rai), coarsely ground
• 1 tsp Red chili powder
• 1 tsp Black salt (Kala Namak)
• Salt to taste
• 1/2 tsp Asafoetida (Hing)
Method
• -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder.
• Mix well and cover with a cloth.
• Let it ferment in a warm place for 3–4 days.
• Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes.
• Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently.
• Pour into the steamer and steam for 10-12 minutes until fluffy.
• : Once the kanji is ready, add the steamed vadas into the beetroot liquid.
• Let them soak for at least 3-4 hours or overnight in the refrigerator.
• Serve chilled as a digestive drink/snack during Holi.   

#Holi26
This Coconut Thandai Pudding

This Coconut Thandai Pudding with China Grass (Agar-Agar) is a refreshing, fusion dessert perfect for festivals like Holi, combining the creamy texture of coconut pudding with the aromatic spices of traditional Thandai. Coconut Thandai Pudding Recipe Ingredients For the Pudding Base: • 10 grams China Grass • 1 cup Water (for melting China Grass) • 2 cups Thick Coconut Milk • 1/2 cup Condensed Milk (Milkmaid) • 1/4 cup Sugar or to taste For the Thandai Flavoring: • 3-4 tbsps ready Thandai Powder To garnish • fresh grated coconut- as per choice • Chopped almonds and pistachios- as per choice • rose petals - as per choice Method • Cut the China grass strands into small pieces and soak them in 1 cup of water for 15-20 minutes. • Place the saucepan with soaked China grass (and the water) on low heat. Stir continuously until the grass dissolves completely into a clear liquid (approx. 5-8 mins). • In a separate large saucepan, bring the coconut milk, condensed milk, and sugar to a gentle simmer (do not boil rapidly, or it may separate). • Add the thandai powder to the milk mixture. Stir well to combine. • Strain the melted China grass liquid directly into the milk mixture to ensure a smooth texture. Mix well for 1-2 minutes on low heat. • Remove from heat and pour the mixture immediately into a pudding mould, plate , or individual serving cups. • Let it cool to room temperature, then refrigerate for 1-2 hours until set. • Unmould ,if it is set in moulds. • Garnish with fresh grated coconut, almonds, pistachios and rose petals. Serve chilled. Suggestion Thandai Powder: If you don\'t have ready-made thandai powder, blend 10 almonds, 1 tbsp fennel seeds, 1 tbsp melon seeds, 4-5 peppercorns, and 3 cardamom pods into a fine powder.  

#Holi26
Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast. Steamed semolina (sooji) vada in beetroot kanji Steamed semolina (sooji) vada in beetroot kanji Ingredients For the Steamed Vada: • 1 cup Semolina (Rava/Sooji) • 1 cup Yogurt (Curd) • 1/2 cup Water • 1 tsp Ginger-green chili paste • 1/2 tsp Fruit salt (Eno) or baking soda • Salt to taste • Oil for greasing the steamer For the Beetroot Kanji: • 1 cup Beetroot, peeled and grated or julienned • 1.5 liters Water (boiled and cooled) • 2 tbsp Black mustard seeds (Rai), coarsely ground • 1 tsp Red chili powder • 1 tsp Black salt (Kala Namak) • Salt to taste • 1/2 tsp Asafoetida (Hing) Method • -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder. • Mix well and cover with a cloth. • Let it ferment in a warm place for 3–4 days. • Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes. • Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently. • Pour into the steamer and steam for 10-12 minutes until fluffy. • : Once the kanji is ready, add the steamed vadas into the beetroot liquid. • Let them soak for at least 3-4 hours or overnight in the refrigerator. • Serve chilled as a digestive drink/snack during Holi.   

  #Holi26
For me Holi is not complete without kanji wada . Steamed dal wadas in sweet and sour kanji is my favourite #holi special recipe. Dal wadas are non fried (steamed ) in sweet and sour kanji water. Even heart patient or calorie conscious people can relish it because steamed wadas are in place of fried wadas.   
Steamed dal wadas in sweet and sour kanji Ingredients – For the wadas • ¼ cup besan, • ½ cup moong dal without skin, • ¼ cup urad dal dhuli, • ½ tsp salt, water or sour curd as required, • 1 tsp fruit salt For kanji • -2tbsp rai powder, • 1/2 tsp black salt, • 1tsp salt, • 1/2 tsp red chili powder, • 1/2 tsp turmeric powder • ,2whole red chillies • pinch of asafoetida, • 1litre water, • 1tsp sugar or jaggery • For tarka-1/2tsp oil, • 1tsp mustard seeds, • a pinch of asafoetida, • fewcurry leaves, • 2whole red or green chillies. • Pomegranate seeds or boiled carrots or any vegetable or fruits to garnish Method - For the wadas • -Wash and soak both the dals for 6-8 hours. Grind coarsely in a mixie. • Mix the besan, salt, and Beat till smooth. Add the water ,if required to make a smooth thick batter. • Add the fruit salt, stir gently and pour immediately into the greased small ring moulds and cook in the steamer for 7 minutes.cool and keep aside . For kanji- • Mix both the salts, sugar or jaggery , red chili powder, asafoetida and rai powder. • Heat 1-liter water and pour in the jar. Keep the jar in sun for 4-5days or till done. Heat oil and add all the tarka ingredients. • Let them crackle. Pour the tarka in kanji water with prepared steamed wadas before 2-4 hours of serving . • Garnish with Pomegranate seeds or boiled carrots or any vegetable or fruits while serving . 

#Holi26
Corn mini idlies in Beetroot Kanji
Beetroot Kanji is traditional fermented, gut-friendly drink with a tangy taste and deep magenta color, often made in North India. Corn-Semolina Mini Idlis (Pink Idlis) is Instant, soft mini idlis made from semolina (rava), curd, and fresh beetroot puree, with a slight crunch from sweet corn. This recipe combines vibrant, nutritious beetroot-corn mini semolina idlis with the tangy, probiotic-rich fermented drink known as Beetroot Kanji. It is a visually stunning, healthy, and innovative twist on a traditional South Indian breakfast.
Beetroot Kanji (Probiotic Drink)
Ingredients –
• 1medium beetroots (peeled and cut into thin sticks)
• 1 litre water (boiled and cooled)
• 2 tbsp mustard powder (rai ka powder - coarsely ground)
• 1 tsp red chilli powder
• 1 tsp salt (or black salt for more tang)
• A pinch of asafoetida (hing)
Method
• -Add beetroot sticks, mustard powder, red chilli powder, salt, and hing into a glass jar.
• Pour in the water and stir well.
• Cover the jar with a muslin cloth or a loose lid. Keep it in the sun for 3–4 days for fermentation.
• Stir once a day. When it tastes tangy and deep pink, it is ready.

Corn-Semolina Mini Idlis (Pink Idlis)
. Ingredients:
• ¾ cup semolina (roasted)
• ¼ cup beetroot puree (blend 1 raw beet with green chilies/ginger)
• 1/2 cup sweet corn (coarsely ground)
• ¼ cup sweet corn
• 1 cup thick curd
• 1/2 tsp ginger-green chilli paste
• 1 tsp Eno fruit salt
• Salt to taste
• Water as required
Tempering (Optional):
• 1 tbsp oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 1 tsp urad dal
Method
• In a bowl, mix roasted semolina, curd, beetroot puree, ground sweet corn, sweet corn ,ginger-green chilli paste, and salt. Add water to make a thick, lump-free batter.
• Let the batter rest for 10-15 minutes.
• Heat oil, add mustard seeds, urad dal, and curry leaves. Pour over the batter and mix.
• Just before steaming, stir in 1 tsp Eno fruit salt. Pour into greased mini idli molds. Steam for 7-8 minutes.
• Let the idlis cool slightly before demoulding.
Serving Description
• Serve vibrant pink Mini Corn-Semolina Idlis directly into a bowl of chilled Beetroot Kanji. The earthy, sour, and spicy flavor of the kanji complements the subtle, sweet, and soft idlis perfectly.   

#WD26
First of all,wish all of you a very happy International women\'s day,2026.My pal,Swagata Chatterjee is not just only my friend but philosopher,guide & my muse too who inspires me everytime I interact with her.Although she has been into a long spanned interreligious marriage,she has been able to retain her choice of dresses,culinary choices, her constant endeavor for personal growth & accomplishments(she did her MBA post marriage)and her liberal outlook in all walks of life.Because of her this carefree and cool attitude,& nonconformist nature I call her a \"girlfriend material\"though she has tied her knot quite early in life.Apart from being a housewife in a conservative Muslim family,she dreams big to be an entrepreneur and has initiated a saree boutique from home where she has employed several underprivileged Hindu & Muslim ladies from her neighborhood, who have now become self sufficient under her guidance and patronage,and it has indeed helped them to secure a niche in their family dynamics. Moreover,she has got an amazing sense of sanity, to combat any challenges life throws at her.In short,apart from the sisterhood we share,I find her inspiring & motivating enough as she has been able to retain and reinstate her uniqueness just like an unsaturated solution which is not a very commonplace trait seen anywhere.It\'s a real privilege & pleasure to bump into such a charismatic, lovely and wonderful lady with her hands and heart laden with gold. 

#Holi26 Holi Special No-Fry Dahi Vada (Made in Idli Pan)
Ingredients
For the Vada
½ cup urad dal (soaked for 4–5 hours)
½ cup moong dal (soaked for 4–5 hours)
1 small piece ginger
1 green chilli (optional)
Salt to taste
¼ tsp black pepper powder
For the Dahi Mixture
2 cups fresh curd (dahi)
1–2 tbsp sugar (optional)
Salt to taste
Roasted cumin powder
Red chilli powder
For Garnishing
Tamarind chutney
Dhaniya–pudina chutney
Pomegranate seeds
Bhujiya sev
Beetroot puree (for decoration)
Chaat masala (optional)
Method
Soak the dal: Wash and soak ½ cup urad dal and ½ cup moong dal for about 4–5 hours.
Prepare the batter: Drain the dal and grind it with ginger and green chilli using very little water to make a thick batter. Add salt and black pepper powder. Beat the batter well so it becomes light and fluffy.
Prepare the idli pan: Grease the idli pan moulds lightly with oil.
Cook the vadas: Pour small portions of the batter into the idli moulds and steam them for about 10–12 minutes until they are soft and cooked.
Soak the vadas: Take the cooked vadas out and place them in warm water for about 5 minutes. Then gently squeeze out the extra water.
Prepare the dahi: Whisk the curd with salt, sugar (optional), and roasted cumin powder until smooth and creamy.
Assemble the dish: Place the soft vadas in a serving bowl and pour the dahi over them.
Garnish: Add tamarind chutney, dhaniya–pudina chutney, pomegranate seeds, bhujiya sev, and decorate with beetroot puree to give a colorful Holi look.
Why My Recipe is Special for Holi
My recipe is healthy because the vadas are not deep-fried and are made in an idli pan. The mix of urad dal and moong dal makes them soft and tasty, and the colorful toppings represent the joyful colors of Holi.

#wd26

\"To the woman who raised me with endless love and patience, Happy Women\'s Day, Mom! Your strength inspires me every single day\".


\"Dear mom, you are my real-life Wonder Woman. May you continue to encourage others to be as kind and strong as you\".


\"Happy Women\'s Day to the queen of our home, your sacrifices and unconditional love make our


family complete\"

#Holi26
Holi Special Stuffed Dahi Bhalla (Sweet & Tangy Surprise Inside)


Celebrate the festival of colors with this unique Holi Special Stuffed Dahi Bhalla. Soft lentil dumplings are filled with a delicious stuffing of paneer, raisins, cashews and grated paneer. When cut, the bhalla reveals a delightful surprise of honey-coated dry fruits that create a perfect sweet and tangy flavor. Served with chilled yogurt and traditional chutneys, this festive dish is creamy, flavorful and perfect for Holi gatherings.



Time
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings
4–5 servings
Cuisine
Indian Festive Cuisine
Ingredients
For Bhalla Batter
1 cup urad dal (soaked 5–6 hours)
Salt to taste
½ tsp cumin seeds
Oil for frying
For Stuffing
½ cup grated paneer
2 tbsp chopped cashews
2 tbsp raisins
2 tbsp honey
1 tbsp finely chopped dry fruits
Pinch of salt
For Serving
2 cups thick chilled yogurt (curd)
2 tbsp tamarind chutney
2 tbsp green chutney
½ tsp roasted cumin powder
Red chili powder (optional)
Black salt
Fresh coriander leaves
Extra chopped dry fruits for garnish
Instructions
Prepare the Batter
Grind soaked urad dal into a smooth fluffy batter. Add salt and cumin seeds and mix well.
Prepare the Stuffing
In a bowl mix grated paneer, cashews, raisins and chopped dry fruits. Add honey and mix gently.
Shape the Bhalla
Take a small portion of batter in your palm, place a little stuffing in the center and cover it with batter to form a round ball.
Fry the Bhallas
Deep fry the stuffed bhallas in medium hot oil until golden and crisp.
Soak in Water
Remove and soak them in warm water for 5 minutes, then gently squeeze excess water.
Prepare the Dahi Bhalla
Place bhallas in a serving dish and pour chilled yogurt over them.
Add Toppings
Drizzle tamarind chutney and green chutney. Sprinkle roasted cumin powder, black salt and chili powder.
Garnish
Top with chopped dry fruits and coriander leaves.
When you cut the bhalla, the honey-coated dry fruits filling comes out, giving a delicious sweet and tangy festive taste.
Nutrition (Approx per serving)
Calories: 210 kcal
Protein: 8 g
Carbohydrates: 24 g
Fat: 9 g
Fiber: 3 g

 Second picture is of my mother in law. She taught me life after marriage. Dealing with household chores , managing many things at a time, cooking. She had a hard time while raising kids as her husband was unwell. She raised her children single handedly while managing household chores and everything.
Both moms taught how to deal in life. One being supportive and other being self made. Happy women\'s day
#wd26

The woman who inspires me the most is my mother. Since our childhood, she has always done everything for our family with love and dedication. Along with my father, she faced every ups and downs of life with strength and courage. While managing all the household responsibilities, she also worked from home and contributed to the family income with hard work and determination. She not only took care of all our needs but always made sure we were happy, well-fed, and surrounded by love. She never spoke badly about anyone and taught us kindness, patience, and strong values. She even helped me raise my son and gave both of us beautiful values and endless care. Whatever I am today is because of her teachings and sacrifices. Today, she is not well and facing health challenges, yet she still tries to help everyone with a smile. Her strength, selflessness, and pure heart inspire me every single day. Words are never enough to describe everything she has done for us. She is my biggest inspiration — in and beyond the kitchen.
#wd26 

The woman who inspires me the most is my mother. She is the heart of our home and the quiet strength behind everything we are today. Life has not always been easy for her—especially with her autoimmune illness—but she has never let pain take away her love, her courage, or her smile. Two years ago, we lost my father, the man who raised us like princesses and fulfilled every responsibility with so much love. Since then, my mother has carried both her own strength and his dreams for our family. Even on her difficult days, she wakes up with determination, cooks for us with love, and reminds us that family is our greatest blessing. She inspires me not because her life is perfect, but because her heart is so strong. She teaches me that a woman’s real power lies in resilience, kindness, and unconditional love. To the world she may just be a mother, but to me she is my hero, my inspiration, and the bravest woman I know. ❤️
#Wd26

Thandai Parfait 🩷💚🧡

Since thandai is such an iconic drink enjoyed during Holi, I wanted to bring those familiar flavours into a dessert. I created a chilled parfait using a rabdi base, infused with saffron, nuts, and warm aromatic spices that reflect the classic thandai profile. It’s served over colourful white chocolate crumb for a bit of crunch and finished with pistachios, almonds, and rose petals, capturing the colours and festive spirit of Holi.

Serves: 4 small parfaits
Preparation Time: 20 minutes (plus 2-3 hours for setting)

Ingredients:

For the Parfait:
- Milk (full-fat) - 2 liters
- Thandai masala - 5-6 tbsp
- Sugar - 6 tbsp
- Gelatin - 1 tbsp
- Water - 3 tbsp

For the Thandai Masala:
- Almonds - 4 tbsp
- Pistachios - 3 tbsp
- Black peppercorns - 1 tbsp
- Fennel seeds - 1 tbsp
- Green cardamom - 8 pods
- Melon seeds - 2 tbsp
- Poppy seeds - 2 tbsp
- Saffron - a pinch
- Dry rose petals - 2 tbsp
- Ginger powder - 1 tsp
- Nutmeg (grated) - 1/4 piece

For the White Chocolate Crumb:
- Caramelised white chocolate - 200g
- Food color - few drops

Instructions:

For the Parfait:
1. Soak gelatin in water for 5 minutes until it blooms.
2. Blend all the Thandai Masala ingredients into a fine powder.
3. Heat milk in a pan until slightly reduced, then add sugar and stir until dissolved.
4. Mix in the Thandai Masala and let it infuse for 5 minutes. Strain to remove coarse bits.
5. Stir in bloomed gelatin until fully dissolved.
6. Pour into a mold or ring and freeze for 4-6 hours until set.

For the White Chocolate Crumb:
1. Divide the caramelised white chocolate into batches and mix each with a different food color. You can use any color of your choice.

Assembly:
1. Spread the caramelised white chocolate crumb on a serving plate.
2. Unmold the Thandai Parfait disc and place it on top.
3. Garnish with slivered almonds, melon seeds, and rose petals.

#Holi26

#wd26
For me heroes really exist in reality. And for me my super hero is my mother. My mother actually is a homemaker . But for me she can do extra ordinary things. She brought me up with a strong faith and a power to face the toughest challenges in life. 
Balancing home and my passion was possible only because of my mom\'s inspiration . She\'s the reason I\'ve pursued my dreams without letting anything hold me back.
I\'ve loved experimenting with cooking since I was young. My mom encouraged me to explore my talent, and with her support, I started cooking on various channels and participating in competitions, where I achieved success. Today, I\'m a Master Trainer for cooking under the State Govt., training self-help groups on various projects. Everything I\'ve achieved is because of my mom\'s encouragement. I have learned from watching my mother to overcome all adversities firmly with a smile. His philosophy of life is the path of my walk.. Here are some beautiful moments spent with my mom...

#Holi2026  For Outer Cover:
2 cups maida (all-purpose flour)
4 tbsp ghee (moyan)
Pinch of salt
Water (as needed)
For Filling:
1 cup mava/khoya (grated)
½ cup powdered sugar
¼ cup chopped almonds
¼ cup chopped cashews
2 tbsp raisins
2 tbsp chironji (optional)
½ tsp cardamom powder
1 tbsp desiccated coconut (optional)
For Frying:
Ghee or oil
👩‍🍳 Method
1️⃣ Prepare Dough
Mix maida, salt & ghee.
Rub well until crumbly.
Add water gradually and knead into a stiff dough.
Cover and rest for 20–30 minutes.
2️⃣ Prepare Filling
Lightly roast mava on low flame until slightly aromatic (do not brown).
Let it cool completely.
Add powdered sugar, dry fruits, coconut & cardamom.
Mix well.
3️⃣ Shape Gujia
Roll small puris.
Place 1–2 tbsp filling in center.
Fold into half-moon shape.
Seal edges with water and press using fork or gujia mould.
4️⃣ Fry
Heat ghee on medium-low.
Fry gujias on low flame until golden and crispy.
Cool completely before storing.

#Holi26

 Dishname Moogdal Mava halwa


Ingredients :-
300 g moong dal
300 g mava(khoya) 
300 g ghee


For sugar syrup :-
300 g sugar
1/2 cup water
1 /2 tsp cardamom powder 
For garnish :-
1tbs chopped almonds
1tbs chopped cashew
1 tbs dry rose petals


Method:- First of all Clean, wash and soak the yellow moong dal in enough water in a bowl for 4 hours. Drain well and blend in a mixer to a smooth paste without using water.( If needed add 1 spoon water) 


Heat the ghee in a pan, add the dal paste mix well. Stir continuously medium to low heat the mixture until you get good aroma out of it or till it gets light brown colour or the ghee starts separating from the mixture. It takes about 35-40 minutes to roast the lentils.


Now add mava (khoya) mix well and cook for a 2 minutes. Transfer the mixture into a bowl and keep aside.


For sugar syrup :Combine the 1/2 cup of water and sugar in a deep non-stick pan, mix well and cook on a medium flame till it gets a one string consistency, while stirring occasionally. 


Add the sugar syrup to the moong dal mixture and cook it further for a minute. Add the cardamom powder and dry fruits mix well.


moong dal halwa is ready. 


Enjoy.

#Holi26
Gulkand and Mawa_stuffed Gujiya 
Happy Holi 💐💐💐💐
 Gulkand -mava stuffed guzia is an interesting way of making guzia made with mava, gulkand and lots of dry fruits stuffing. The deep fried guzia is more attractive and tasty. Ingredients::-
 1 cup-all purpose flour
 1/4 cup-ghee 
200 gm- mava
 1/2 cup-powdered sugar
 1tsp- cardamom powder 
2tbsp-cashew chopped
 2tbsp- raisin chopped
 2tbsp- pistachios chopped.
 2tbsp- almonds chopped 
1 tbsp- gulkand 
Oil or ghee for frying 
Silver berq as required 
Water as required 
 Method;;-- 
👉in a bowl add mava, powdered sugar,gulkand, chopped nuts, and cardamom powder and mix. Cover and keep aside.
 👉in another bowl add all purpose flour, and 1/4 cup ghee and knead a soft dough adding with sufficient water. Cover and keep rest for 10 minutes
 👉for preparing guzia make medium sized ball from all purpose flour dough. With the help of rolling pin roll the slightly thick round shape puris. 
 👉now place 1 tbsp of prepared gulkand ,dry fruits mava stuffing. Shape the guzia with your hands or with mould. Make all guzia like this. 
 👉heat oil or ghee in a kadhai and fry guzia on medium hot oil till golden brown in color. Drain over the kitchen towel to remove excess oil or ghee.
 👉garnish with silver berq and enjoy with your family and friends on Holi festival.

#Holi26
Dish _ Watermelon Juice 
Ingredients 👇 
🥗3 cup- seedless Watermelon pieces
 🥗2 tsp- fresh lime juice 
 🥗1/2 tsp- jinger juice 
 🥗1/2 cup- sugar 
 🥗Mint leaves as required
 🥗ice cubes as required 
 Method 👇 
 ✍️In a blender add Watermelon pieces and blend until smooth.
 ✍️Strain the juice with the help of strainer. 
 ✍️Transfer the juice in a bowl and add fresh lime juice, ginger juice and sugar. Mix till suger dissolve. Add ice cubes  
 ✍️Serve garnish with mint leaves.

#wd26
My inspiration is my mother—someone who is less of a parent and more of a friend to me. She raised us single-handedly right from our childhood. My father passed away when I was just ten years old, yet she never once let us feel his absence. She stood by me at every step of the way; whenever a challenge arose, she would gently and lovingly guide me, teaching me how to move forward in life and never to lose my composure in the face of adversity. She taught me the little nuances of daily life, as well as how to accomplish great things. There was no task my mother wouldn\'t undertake—whether it was sewing, knitting, applying *mehndi*, or engaging in social work, she was always at the forefront. She instilled in me that same spirit, teaching me to excel in every field I pursue. She taught me the subtle tricks of cooking—skills that prove incredibly useful in my life today. It is entirely thanks to her that I am now an expert in the culinary arts and have achieved a significant standing in this field. Even today, my mother and I share a bond akin to that of two close friends. To me, my mother represents my strength, my courage, and my entire world; with her by my side, anything and everything is possible. I pray to God that everyone may be blessed with a mother like mine—and that, in every lifetime to come, I too may have the privilege of having her as my mother.

#IOP
PALAK PANEER BIRYANI Biryani is a mixed rice dish originated in the Indian Subcontinent, more popular in India, Pakistan, Iran, Iraq, Afghanistan. Apart from rice as the main ingredient, it is prepared with spices, dry fruits, vegetables, curd etc and in non-vegetarian version eggs, mutton, chicken etc. are also added. \"Birasta\" aka fried onion gives lovely flavour to any biryani. Word \"Biryani\" is derived from the Farsi/Persian language word \" brishtah\" which mean fried onions. Biryani was depicted on a postal stamp of India in 2017, which shows, how biryani is popular. It is believed that this Persian originated delicacy was brought to India by the Mughals. Though biryani is a meal in itself, usually served with raita, papad, salad (specially onion) etc and sometimes gravy dish like Salan also goes best. As India is known for it\'s rich and diverse culinary traditions, but biryani is one of the iconic foods which is enjoyed through out the country. Almost every region in India has its own version of the biryani and there are over 26 types of Biryani in India. Today, I have prepared Palak Paneer Biryani which is not only healthy and delicious but it is perfect , one pot satisfactory meal. 

#IOP
Beetroot pomegranate raita 

#IOP
Rainbow Paratha 

#IOP
Sakkrai Pongal platter... perfect for Ugadi 

#IOP 


SHAHJAHANI ANGOORI KOFTA 
Served With Parantha , Zafrani Pulao , Shahi Tukda , Raita And Sharbat 

#IOP
Sabudana Raita

#IOP
Makhana Raita

Hyderabadi Chicken Dum Biryani with Mirchi ka salan and Raita
#IOP

#IOP


#Sabudana Parantha ,Beetroot raita ,coriander chutney (Fast wali )


#NavratriSpecial

#IOP
Aloo Raita

#IOP 


VEG DUM BIRYANI WITH RAITA 

#IOP
RECIPE NAME :KALAKAND
Kalakand is a popular Indian milk-based sweet fudge known for its soft, moist, and grainy texture, flavored with cardamom and garnished with nuts like pistachios. It\'s made by reducing milk, curdling it slightly with an acid like lemon juice or citric acid to create a grainy texture (chhena), and then cooking it with sugar until it thickens to a fudge-like consistency. It\'s a festive dessert।

Semiya Payasam Or Seviyan Kheer
#IOP
Semiya Payasam is a South Indian sweet dish made with roasted vermicelli (semiya), milk, sugar, and flavored with cardamom. It is often garnished with cashews and raisins fried in ghee. Creamy, sweet, and fragrant, it’s commonly prepared during festivals and special occasions. Here, I have shared both stovetop and Instant Pot methods for making this lovely dessert.

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Veg. Biryani with pink raita

#Mutton Biriyani
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Eid Mubarak🌙
Presenting most authentic mutton biriyani  with raita for Eid celebration, long grain rice layered with cooked mutton, flavourful spices  in a handi, sealed & cooked to perfection.

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To make delicious Atap rice payas, cook 50-100 grams of washed Atap rice (Gobind Bhog rice is better), bay leaves and cardamom in 1 liter of condensed milk on a low heat. When the rice is cooked, add sugar or jaggery (1/2 cup or to taste), cashew nuts and a little ghee and when it thickens, remove from the heat. It can be served cold or hot. Ingredients: Atap rice (Govindabhog): 50-100 grams [14]. Full cream milk: 1 liter . Sugar or jaggery: to taste (1/2 cup or as needed) . Ghee: 1-2 tablespoons. Bay leaves: 2-3 . Cardamom: 3-4 (crushed). Cashews and raisins: as desired . Preparation method: Rice preparation: Wash the rice well and soak it for 30 minutes. Then drain the water and add 1 teaspoon of ghee to it . Boiling milk: Boil milk in a heavy-bottomed pot and add bay leaves and cardamom. Boiled rice: Boil rice with milk and ghee on medium heat. Stir until the rice is cooked so that it does not stick to the bottom. Add sweetness: Once the rice is cooked and the milk has thickened, add sugar or date molasses and cashews and raisins. Finishing: When the paste becomes thick and creamy, remove it from the heat.

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BENGALI VEGETARIAN THALI 
The best dishes for Poila Baishak 
Including various types of sabji , rice , koraishutir kochuri , nolen gud rasgulla , mishti doi , Bel panna and paan 

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# Recipe -Payesh 
This is a traditional recipe in Bengali New Year - or Poila Baishak. This sweet  is made  with gobindovog rice, milk, sugar, cardamom powder,cashew nut and raisen and served chilled.

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#Raita

Rainbow cake 
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