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Sweet potato with dry fruit halwa  #KitchenDiaries #Onam2025

CABBAGE THORAN  Thoran also known as Upperi is a dry and stir fried vegetable dish combined with coconut. This dish is from Kerala and commonly served as a side dish with rice and curry. Thoran is a part of the traditional Keralite Onam Sadhya. Various vegetables are used in Thoran preparation, some popular thoran are Cabbage thoran, Beans thoran, etc.  #kitchendiaries #onam2025

Dry fruits ladoo  #mykitchendiaries #onam2025

Rice dryfruit kheer  #Kitchendiaries   #Onam2025

Dry dates burfi #Kitchendiaries #Onam2025

Dry fruits rabdi lassi #KitchenDiaries #Onam2025

#DiwaliSnack 
Diwali Delight: Coconut Ladoo – A Perfect Blend of Sweetness and Purity


Celebrate the festive spirit of Diwali with these simple and delicious Coconut Ladoos, bursting with traditional flavor and sweetness in every bite! In a pan, lightly roast 2 cups of grated coconut, then add 1 cup of condensed milk (or ¾ cup khoya) and ½ cup sugar. Cook the mixture until it thickens and stops sticking to your hands. Add a pinch of cardamom powder, mix well, and let it cool slightly. Shape small round ladoos and roll them in a bit of dry coconut for a beautiful finish. Soft, aromatic, and divine — these laddoos are perfect for prasad or festive serving! 

Kesariya sweet rice 
#Snack
A traditional Indian dessert made from with basmati rice, nuts, dry fruits, and 
flavored with saffron (kesar), sugar, and various dry fruits. 
It is a vibrant, aromatic, rich and very tasty dish .

#SnackApple fritters with butter glazed lemon flavour sauce :



Ingredients : 


Apple - 2
Maida - 80 g
Egg - 2
Sugar powder - 1/2 cup
Vanilla essence - 1/2 tsp 
Baking powder - 1.5 g
Salt 1/2 tsp 
Lemon - 4 tbsp 
Cinnamon powder - 2 tsp 
Oil for frying 
Butter - 1/2 tsp 
Milk - 1/2 cup
Cherry and apple slices for garnishing.


Method :
(For the fritters)


At first cut the clean apple in a round and thin shape. Add salt and lemon juice on the apple, marinate it and keep it aside.
Next in a bowl, add maida, baking powder, cinnamon powder and mix it well. Then in another pot, add the eggs, vanilla essence and milk. Now, pour this mix into the dry mix and whisk it properly. Then, pour the marinated apples. Now, heat the pan and add oil for frying. Now mix the batter with the apple in a doughnut shape and fry it until golden brown. And, the apple fritters are ready!


(For the sauce)


Heat the pan with butter and pour rest of the leftover milk and the sugar powder. Stir it for 5 mins and let it cool down. Then, add lemon juice


Now, the fritters along with the sauce is ready to serve!

#Snack
 Cheesy_bread_sandwich For first layer-
Ingredients-potato boiled 2,onion 2, coriander leaves a handful,green chilli 2,salt to taste,bread pieces 8,red chilli powder 1 tsp amchoor powder,ghee or butter 2 tsp.
Recipe -boil potato mash it mix all spices salt chop veges add in potato mix .fill in between the breads.
For second layer_
Ingredients-
Grated cheese_1 tbsp
Mayonnaise 11/2 tbsp
Chopped bell peppers 2
Chopped onion 2
Chopped tomato 1
Green chillies 2
Chilli flakes 2 tsp
Salt to taste
Oregano 1 tsp
Rosemary 1 tsp
Bread pieces 8
Butter. /ghee little
Dry peanut garlic chutney 1 tsp

Recipe-grate cheese.
Mix mayonnaise add all spices and salt in it.
Add chopped vegetables in it .spread is ready .apply grated cheese then
Apply spread in between sandwiches and grill it on tawa or sandwich maker with little butter or ghee.garnish with sause and grated cheese.sprinkle dry chutney.
Enjoy with sause.

#CookWithPrestige
Flaxseeds dryfruit ladoo 
Prepared in Prestige kadhai 

#CookwithPrestige 


Dry Fruits Payasam 


Easy and very tasty dry fruit payasam 

#cookwithprestige
I cooked paneer dryfruits biryani using Prestige pressure cooker

#CookWithPrestige 
Sugar Free Dry Fruits Ladoo - Ladoo is prepared by putting all the dry fruits in a Prestige mixer grinding jar and grinding them.

#CookWithPrestige 
Kheer is healthy and tasty with milk rice and lots of dry fruits. Kheer which I have cooked in stainless platina top/pot.

#CookWithPrestige
Winter recipe 
Dry Methi vasana golpapdi ( just like barfi) 

Recipe name-Gajar ki launji #carrot
Ingredients-2cups grated carrots, 1/2tsp citric acid, 1lemon juice, salt and red chili powder to taste, 2tbsps mustard oil, 1/4tsp asafoetida, 4tbsps jaggery, 1tsp Coarsely ground spices (Coarsely ground spices dry red chillies, amchur, coriander seeds, methi, kalongi and saunf seeds,) Method-mix carrots with salt and pressure-cook on low heat for 1 whistle . Open the cooker and keep the carrots aside. Heat oil in a kadai; add asafoetida and carrots . Cook for 1 minute. Add all the remaining ingredients one-by one and cook till the water evaporates and carrots get chutney like consistency . Cool and fill in dry jar. Tasty nutritious and sweet colored chutney is ready.  

#PrepSnap
Cabbage curry --- ingredients ---  chopped cabbage , Ginger , potatoes , mustard oil,  bayleaf , green chilli , dry chilli, salt , turmeric powder,  red chilli powder, cumin powder, green peas 

#PrepSnap
Aamla Launji 
red dry chilli, Cumin seeds, Cardamom, coriander seeds, Black pepper, Fenugreek seeds, cloves, Aamla, jaggery.

#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


Harira is a nutritious dish which can be enjoyed in winters.It can also be given to new mothers post delivery. In this recipe amalgamation of spices with dry fruits give unique flavour. This recipe includes dry fruits and jaggery which provides energy, turmeric powder – helps to reduce the cramps, Cumin seeds and dried ginger powder – reduces the body pain. 

#PrepSnap 
#Chivda_dry_fruits_namkin
   Chivda namkin evening mein chai ke sath bahut hi testi and crispy lagti Hai. Aaj Maine aap sabke liye chivda dry fruit namkin ki preparation ki Hai.

#Prepsnap
Kadi Patta garlic dry chutney

#prepsnap
Jamnagar special very tasty and delicious dry kachodi 

#PrepSnap
Gond Ladoo / Dink Ladoo
Healthy and Delicious
Gond laddu is a nutritious laddu made from a variety of dry fruits, gum, and jaggery.

Zingy parcel 
#prepsnap  
Ingredients::- 
 200gm- all purpose flour 1 tbsp-dry yeast, 1tsp- suger ,2tbsp- warm milk ,1/2 cup- paneer cubes ,1 tbsp- mayonnaise ,1/2 tsp- lemon juice ,Salt as required ,Chilli flakes as required ,5-6-whole red chilly ,5-6- garlic cloves, 1 tsp- shahi jeera, 1 tbsp- green coriander leaves ,1 tsp- mix herbs ,1 inch- ginger grated ,1/2 cup- corn meal(makki ka aata),  1/2 tsp- turmaric powder ,1/2 tsp- garam masala ,1/2 tsp- dry fenugreek leaves, 1tbsp- Harissa sauce, Peri peri masala as required ,Butter as required ,1 tbsp- oil .

#PrepSnap
#Til Gud Dry fruits laddoo

#PrepSnap


#Atta Gond Dry fruits laddoo ( Pinni )

#prepsnap
Dryfruit laddu prepration

#PrepSnap 
Dry fruits ladoo

#SLC 
Recipe - [ Baked Til-Gud Ragi Tartlets ] 
 Yield: 10-12 Mini Tartlets ​
 Description: A creative reimagining of traditional Sankranti flavors. This recipe pairs the \"earthy\" notes of Ragi (Finger Millet) with a \"warm\" filling of premium jaggery and roasted sesame. ​
 Ingredients: ​
 Crust: 1 cup Ragi flour, ½ cup Wheat flour, 3 tbsp Ghee, pinch of salt. ​
Filling: 1 cup Paawak Jaggery (crushed), ¾ cup Roasted white sesame seeds, ½ tsp Cardamom powder, ½ tsp Dry ginger powder. ​
 Method: ​
 Base: Rub ghee into the flours until crumbly. Add cold water to form a stiff dough; chill for 15 minutes. ​
 Bake: Press dough into mini tart molds, prick with a fork, and bake at 180°C for 12 minutes. ​
 Filling: Melt jaggery on low heat until syrupy. Fold in sesame seeds, cardamom, and ginger. ​
Assemble: Spoon the warm filling into the baked shells. Let cool for 20 minutes to set. 
 And it\'s ready to eat.. 
 Thank you for the contest. 

#SLC 
 #Sesame and Peanut Barfi 
To make sesame and peanut barfi, you will need 250 grams of sesame seeds (which need to be roasted), and 250 grams of peanuts (which also need to be roasted and the skins removed). Then grind them in a blender. In a pan add a spoonful of ghee, jaggery 
and a little water and cook it for a while. Then add the ground mixture to the pan. Once the mixture thickens, grease a dish with ghee and spread the mixture evenly in it. Sprinkle some sesame seeds and dry fruits on top. Then cut it into pieces. The sesame and peanut barfi is ready.

#SLC 
#slc
 𝗞𝗮𝗰𝗵𝗮𝗿𝗶𝘆𝘂 (𝘀𝗮𝗮𝗻𝗶) 
 Ingredients: 1 cup black til 1 cup jeggeri (gur) 1 cup edible gum (gondd) 1 cup mixed dryfruis 1/2 cup dry shredded coconut 2 tsp ghee 1tsp dry ginger powder 1 tsp cardamom powder Method : 1) Roast dryfruis in ghee & keep aside 2) fry edible gum(gond) keep aside 3) grind dryfruis in the mixi jaar , add til in same jaar & grind it, now in same jaar add coconut,, gur, cardamon powder, dry ginger powder, & grind it till smooth. Now transfer it in to a bowl nor add or garnish with dry coconut & dryfruis. Your healthy &delicious kachariyu (saani) is ready.  

#SLC𝗞𝗮𝗰𝗵𝗮𝗿𝗶𝘆𝘂 (𝘀𝗮𝗮𝗻𝗶) Ingredients: 1 cup black til 1 cup jeggeri (gur) 
 1 cup edible gum (gondd) 
 1 cup mixed dryfruis 
1/2 cup dry shredded coconut
 2 tsp ghee 
1tsp dry ginger powder
 1 tsp cardamom powder
 Method : 1) Roast dryfruis in ghee & keep aside 2) fry edible gum(gond) keep aside
 3) grind dryfruis in the mixi jaar , add til in same jaar & grind it, now in same jaar add coconut,, gur, cardamon powder, dry ginger powder, & grind it till smooth.
4) Now transfer it in to a bowl nor add or garnish with dry coconut & dryfruis. 
5)Your healthy &delicious kachariyu (saani) is ready. 

#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 
Til Mawa LADDU - 
Ingredients
1 cup Safed Til (White sesame seeds)
1 cup Khoya (Mawa) – fresh and soft
1cup Gud  (Jaggery )
1tbsp Chopped pistachios
1 tbsp Chopped almonds
¼ tsp Cardamom powder
Preparation Process
Step 1 : Took 1 cup of sesame seeds in a pan and dry rost white sesame seeds on low flame until lightly golden. you obserb it\'s creaking sound . Lates separate it from pan and rest it for cool down. After it\'s cool down keep 5 tsp rosted sesame seeds  separetly, while rest of transfared in mixar jar. Grind it trembling.
Step 2: keep a pan on fram and add 1 cup of fresh khoya/ Mawa . Rost it until it\'s gone liquiditly and then add jaggery powder or chopped jaggery.  cook until it for 2 minutes. Add  Grinded  sesame seeds powder, cardamom powder and  chopped dry fruits . mix it well.
Step 3: Later transfer it on a  plate . 
Step 4: Rub desi ghee in your palm and take a postion of  mixture . Give a sape like balls / Laddu by moving your palm in cercular motion. Coat this balls with rosted sesome seeds and decorate with chopped pistachio.  Your Til Mawa Laddu is ready to serve . So enjoy .

#SLC
Kachariyu (saani)
 Ingredients: 
1 cup black til 
1 cup jeggeri (gur) 
 1 cup edible gum (gondd)
 1 cup mixed dryfruis
  1/2 cup dry shredded coconut 
 2 tsp ghee 
 1tsp dry ginger powder 
 1 tsp cardamom powder
  Method: 
1) Roast dryfruis in ghee & keep aside 
2) fry edible gum(gond) keep aside 
 3) grind dryfruis in the mixi jaar, add til in same jaar & grind it, now in same jaar add coconut,, gur, cardamon powder, dry ginger powder, & grind it till smooth. 
 4) Now transfer it in to a bowl nor add or garnish with dry coconut & dryfruis. 
 5)Your healthy &delicious kachariyu (saani) is ready.

Til Gud ladoo
Ingredients (Samagri)


Safed Til – 1 cup
Gud (Jaggery) – ¾ cup (crushed ya grated)
Desi Ghee – 1–2 tbsp
Elaichi powder – ¼ tsp (optional)


Til bhune: Kadhai me til ko low flame par dry roast karein jab tak halka golden aur khushboo aane lage. Plate me nikaal kar thanda hone dein.


Gud pighlaye: Usi kadhai me ghee daalein, phir gud add karein. Low flame par melt karein (paani nahi daalna).


Mix karein: Jab gud ache se melt ho jaaye, gas band karke bhune til, elaichi powder aur optional nuts mila dein.


Ladoo banayein: Haath halka ghee se grease karke mixture se chhote ladoo bana lein. Garam-garam hi shape karein.


Set hone dein: Thanda hone par ladoo ache se set ho jaayenge.


Tips:


Gud zyada pakaya to ladoo hard ho jaate hain.


White til ki jagah black til bhi use kar sakti hain.

#Tiranga 🧡🤍💚
BINA PAANI KI ROTI – LOST RECIPE FROM RAJASTHAN Bina paani ki roti exemplifies the culinary mastery that goes into making Indian food. The soil of Rajasthan is so blessed with richness that it’s not only used to produce salt but also in cooking some of the local delicacies. One such dish is ‘Bin Pani Ki Roti’, a preparation in which the dough is kneaded with ghee instead of water. Due to the dry atmosphere, the dough for roti is kneaded with ghee instead of water before being cooked on sand. You won\'t often come across this particular variety of roti (Indian bread) in modern-day Rajasthan, people don\'t have time to heat up the sand and cook it. 

#Tiranga
Cucumber_Rollup


Ingredients:-
3-4 tbcp hungcurd or you can take Mynoisese
1 medium cucumber
1/2 medium bell pepper, green
1/2 cup strips or slices carrot
1/4tsp of chat masala powder
1-2pinch of red chilli powder
1 tomato thinely sliced into roun shape
1/2onion thinly long chopped
1-2 pinch of black salt
1tbsp of roasted peanuts(crushed)
5-6 coriander leaves string
Method
Soften hungcrd to room temperature,add cumin powder,red chilli powder,black salt,crushed peanuts and mix with a spoon to soften.
Wash and dry your cucumber. Using a vegetable peeler, slice into really thin strips (thinner cucumbers work best).
Cut bell pepper into matchstick pieces,or thinely slice.
Spread a thin layer of hungcurd or myoneses down each cucumber slice. On one end, place a handful of carrots and bell pepper, along with fresh herbs if desired (optional).
For plating
Keep tomato slice than keep hungcurd on the tomato slice than keep cucumber roll on the top with carrot,coriander string,capsicum,onion.
Roll up and serve! 

#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🇮🇳

#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.

#Aloo
Street Style Chilli Potatoes


Turn simple potatoes into a delicious, crispy and saucy snack that everyone will love. Perfect for evening cravings or party starters!


Ingredients:


3–4 large potatoes (cut into finger chips)


2 tbsp cornflour


1 tbsp all-purpose flour (maida)


Salt to taste


Oil for frying


For the sauce:


1 tbsp oil


1 tbsp garlic (finely chopped)


1 onion (sliced)


1 capsicum (sliced)


2 tbsp tomato ketchup


1 tbsp red chilli sauce


1 tsp soy sauce


1 tsp vinegar


1 tsp chilli flakes


1 tsp sesame seeds (optional)


1 tsp cornflour mixed with 2 tbsp water (slurry)


Method:


Wash and dry the potato fingers. Add salt, cornflour and maida. Mix well.


Deep fry the potatoes on medium flame until golden and crispy.


Heat oil in a pan. Add garlic and sauté.


Add onion and capsicum. Stir-fry on high flame for 1–2 minutes.


Add ketchup, chilli sauce, soy sauce and vinegar. Mix well.


Pour in the cornflour slurry and cook until the sauce thickens.


Add the fried potatoes and toss on high flame until well coated.


Garnish with chilli flakes and sesame seeds.


Serve hot and enjoy the perfect crispy, spicy and tangy Chilli Potatoes!

#Aloo
Crunchy & Delicious Potato Lollipops 
Ingredients:
4 medium boiled potatoes
2 tablespoons cornflour
2 tablespoons bread crumbs (plus extra for coating)
1 small onion (finely chopped)
1–2 green chilies (finely chopped)
1 teaspoon ginger paste
½ teaspoon red chili powder
½ teaspoon garam masala
½ teaspoon black pepper powder
Salt to taste
2 tablespoons chopped coriander leaves
Oil for deep frying
Ice cream sticks or toothpicks
Instructions:
Prepare the mixture:
Peel and mash the boiled potatoes in a bowl. Add chopped onion, green chilies, ginger paste, coriander leaves, red chili powder, black pepper, garam masala, salt, cornflour, and bread crumbs. Mix everything well to form a soft dough.
Shape the lollipops:
Take small portions of the mixture and shape them into round balls. Insert a toothpick or ice cream stick in the center to give a lollipop shape.
Coat for crispiness:
Roll each ball in dry bread crumbs so they get a nice crispy coating.
Fry the lollipops:
Heat oil in a pan on medium flame. Deep fry the potato lollipops until they turn golden brown and crispy. Remove and place them on a tissue paper to absorb excess oil.
Serve:
Serve hot with tomato ketchup, green chutney, or mayonnaise.
Tip:
For a healthier option, you can also air-fry or shallow fry the lollipops.

#BPIC
Beetroot dry fruits halwa

#BPIC
Barfi Coconut Dry fruits 

#BPIC
Besan dry fruit modak 
Perfect for festive celebrations or a sweet treat anytime! 

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. 

#BPIC
Banana dry curry

#BPIC️Badam Khajoor Barfi Naturally sweet khajoor and dry fruit barfi topped with crunchy almonds — wholesome, refined-sugar-free indulgence.

#BPIC


Besan Dry Fruit Churma Ladoo

#BPIC
Bhapa Doi 

Bhapa Doi is a popular and traditional Bengali dessert that translates to \"steamed curd/yogurt\". It is a creamy, Made with only two main ingredients: thick yogurt /hung curd and  condensed milk.
You can use dry fruits or saffron for more taste.

#BPIC 
BREAD DAHI BADA 
With dry fruits stuffing 

#HOLI26


Delhi is all about chaat . Holi  is here so everyone favorite some delicious food .so what about all chaat in a plate but little new way .
Hope you all like it. 


Delhi  Special Chaat Platter 


 Vegetables Loaded Oats Chilla
Paneer Mix Vegetable Appam Pakora
Sweet Curd With Bundi 


Ingredients::::


 ½ cup Oats flour
 ¼ cup rava / suji
 ¼ cup curd 
¼ tsp turmeric 
¾ tsp salt
1 cup water
 oil, for roasting
 1 cup paneer, grated 
 1 carrot, chopped 
½ capsicum, chopped
 1 tomato, chopped
 3 tbsp sweet corn
 2 tbsp coriander, chopped
 ½ tsp salt 
 
Oats Vegetable Chilla
 Take the ground oats flour in a mixing bowl.Add ½ cup besan (gram flour).
Add ¼ teaspoon cumin seeds or carom seeds, ¼ teaspoon Kashmiri red chili powder and ¼ teaspoon turmeric powder.
Whisk to a smooth flowing consistency in the batter without any lumps. Break lumps if any while mixing batter.
Then drizzle ½ to 1 teaspoon oil on the oats chilla at the edges and all around. Skip oil if you want to prepare oil free chillas.
Continue to cook till the base gets light golden then flip using a spatula. 


 Mix Vegetable paneer Pakora


 In a bowl add all Chopped vegetables and paneer. Add little besan and water.
Mix all dry spices in it . Now take a appam pan ,pour some oil and little batter in it . Cook for both side . Your mix vegetables paneer pakora is ready to serve.         

Holi Special – Gujiya & Mathri 💙 #Holi26
Holi ka asli maza tab hai jab ghar me mithaas aur namkeen dono ho 😍


Is baar banayi crispy Gujiya (maida, khoya, dry fruits, elaichi) aur crunchy Mathri (maida, suji, ajwain, kali mirch) – bilkul traditional festive flavours ke saath!
Rang bhi, swad bhi – Happy Holi 💕


#Holi26 #HoliSpecial #TyoharKaKhana #GharKaSwad

#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 Instant Bread Malai Gujiya is a quick, no-fry dessert that mimics the taste of traditional gujiya and rasmalai. Bread rounds are flattened, stuffed with a rich, creamy sweet malai-nut mixture, shaped into gujiyas, and then dipped in a light, fragrant saffron-sugar syrup.

Bread Malai Gujiya (No-Fry/Instant)
Ingredients
For the Bread Shells:
• 6-8 White Bread Slices (fresh)
• Water or milk (for sealing)
• For the Sweet Malai & Nut Stuffing:
• ½ cup Thick Malai (milk cream)
• 2-3 tbsp Powdered Sugar (adjust to taste)
• 2 tbsp Mixed Dry Fruits (finely chopped: almonds, cashews, pistachios)
• ½ tsp Cardamom Powder (elaichi)
• 1 tbsp Desiccated Coconut (optional)
For the Saffron Sugar Syrup (Chasni):
• 1 cup Sugar
• 1 cup Water
• 4-5 Saffron Strands (kesar)
• ¼ tsp Cardamom Powder
• For Topping/Garnish:
• 1 tbsp Pumpkin Seeds (roasted)
• 2tsps Dessicated coconut
• As required Glazed cherries halves 
Method 
• In a saucepan, mix 1 cup sugar and 1 cup water.
• Bring to a boil, then add saffron strands and cardamom powder.
• Simmer for 4-5 minutes until the syrup is slightly sticky (one-string consistency is not necessary, just sticky).
• Turn off the heat and let it cool down to warm/room temperature.
• Heat malai for 1-2 minutes until it softens.
• Mix in the powdered sugar, chopped dry fruits and cardamom powder.
• Let the mixture cool down completely before stuffing.
• Cut off the brown edges of the bread slices.
• Using a rolling pin, flatten each bread slice as thin as possible.
• Using a round cutter or a bowl, cut the bread into round shapes.
• Apply a little milk or water to the edges of the bread circle.
• Place 1 tablespoon of the prepared malai stuffing in the center.
• Fold the bread in half to form a semi-circle (gujiya shape) and press the edges firmly to seal.
• Dip the sealed bread gujiyas into the saffron sugar syrup for just 10-15 seconds (do not soak long, or they will break).
• Remove from the syrup and place on a serving plate.
• Top generously with roasted pumpkin seeds, glazed cherries , and desiccated coconut .

#Holi26 Baked Flower Samosa with tasty cheese and aloo stuffing


Here are the ingredients:
For Dough:
Whole Wheat Flour 1 cup
Salt to taste 
Ajwain - 1/2 tsp 
Oil - 3-4 tbsp 
Baking Powder - 1/2 tsp
1/2 boiled beetroot Puree
Water if required 


For stuffing:
2 tbsp Oil
1 tsp Jeera
A pinch of Hing/ Asafoetida
1 green chilli 
1 chopped onion
Green Peas 1/5 cup
1 tsp Jeera Powder 
1 tsp Coriander powder
1 tsp Anardana
1/2 tsp Dry Ginger Powder
1/4 tsp Turmeric Powder
1/2 tsp chilli powder
Salt to taste
1 tbsp Garam masala paste/powder 
5 Boiled Potatoes
Chopped Coriander leaves
1 tbsp dry Mint Powder


Sesame seeds - 2 tbsp
Grated Cheese - 50 gms (approx)
Oil for cooking
Steps:
1. Mix whole Wheat Flour, salt, ajwain,oil and baking Powder well until crumb like texture. Make Puree of 1/2 boiled beetroot and add into the flour mix. Add water if required and Knead a tight dough, cover & let it sit to rest for 10-15 minutes.
2. In a pan heat oil, add Jeera, hing, green chilli and chopped Onions. Saute for a minute then add green peas and cook until peas turns soft. Then add all the dry spices along with Garam masala paste. Mix it well and turn off the flame. Add mashed boiled Potatoes, coriander leaves and dry Mint Powder and mix well. Tasty stuffing is ready.
3. Make small balls of dough like a poori and roll it thin. Then apply sesame seeds on one side of thinly rolled poori and place grated cheese on the other side. Cover it with the other thinly rolled poori and press it well.
4. Cut it into four parts without cutting it from the middle. Then place the potato stuffing ball in middle and join the one part with the opposite direction part. Then join the edges of each petal. Repeat it with the other parts. Samosa is ready. Prepare all in the same way.
5. Drizzle some oil & airfry or bake at 160°C for 20 minutes or until crisp. Enjoy it with ketchup/ apricot chutney or any chutney of your choice.

#HOLI26

Dal Dhokli Ravioli




If pheti hui coffee can become Dalgona ,
If haldi wala doodh can become Turmeric latte,
Then
Our very own desi Daal Dhokli can also become Ravioli with creamy  lentil sauce. So this holi make our traditional dish with a twist .





INGREDIENTS:

FOR DAL:
Toot Dal: 1tbsp
Mung Dal :1tbsp
Masur Dal:1 tbsp
Channa Dal:1 tbsp.
Red chilly powder: 1.5 tsp
Coriander powder: 2 tsp
Turmeric powder: 1/2 tsp
Ginger garlic paste:,1/2 tbsp
Sugar: 1.5 tsp
Butter: 2 tbsp
Salt to taste

FOR RAVIOLIS DOUGH:

Gram flour (besan): 2 tbsp.
kasuri mathi 1/2 tbsp
tarmaric pinch of
Salt: 1/4 tsp
Olive oil :2 tbsp
Water to knead the dough

FOR STUFFING:

Soya crumble 1 cup
cumin powder 1 tbsp
coriander powder 1 tbsp
A pinch of salt
Oregano 1/4 tsp

Process ::::

Boil all Dals  by adding salt and turmeric. Keep aside to cool.
Make ravioli dough by mixing all ingredients and kneading a soft dough.
Prepare stuffing in a pan heat oil , add soya crumble, all spices and give a good mix . Make perfect spicy crumble of soyabean.

Roll the dough and cut circular raviolis using any bowl  or a cookie cutter.

Take one piece, place 1 tsp stuffing over it. Cover it using another piece. Seal the edges by pressing with a fork.

Prepare tadka for Dal by heating butter in pan.
Add  onion , ginger garlic paste and cooked.
Add dry masala and cook for another 3-4 minutes. Add boiled Dal. Now add 4 to 5 tbsp soya crumble in dal .
Now add soya Stuffed ravioli in dal. Cook for 5 minutes more .

For  plating first add dal then ravioli. And some crumble soya and dlice of tomato and peanut and fresh coriander .
Your Dal Ravioli ready to serve.

Homemade Gujiya made with love for Holi 💛
Nothing feels more festive than the aroma of freshly fried gujiyas filled with sweet khoya and dry fruits.
Sharing my Holi special creation for the competition. Hope you all like it. 🌸
#holi26

#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

#Holi26 Strawberry Energy Delight: Sattu–Makhana Laddu &  Strawberry Dry Fruit Smoothie (Vegan) .
1️⃣ Sattu & Dates Energy Laddu
Ingredients
1 cup sattu (roasted gram flour)
1 cup soft dates (khajoor), seeds removed
2–3 tbsp ghee
2 tbsp chopped nuts (almonds, cashews, pistachios)
1 tbsp sesame seeds (optional)
½ tsp cardamom powder
Method
Roast the sattu
Heat 1 tbsp ghee in a pan and roast the sattu on low flame for 2–3 minutes until aromatic.
Cook the dates
Add chopped dates with a little ghee and cook for 1–2 minutes until soft and sticky.
Mix ingredients
Add roasted sattu, chopped nuts, sesame seeds, and cardamom powder. Mix well.
Shape the laddus
While the mixture is warm, take small portions and roll into round laddus.
2️⃣ Strawberry Makhana & Dry Fruit Smoothie (No Milk)
Ingredients
1 cup fresh strawberries (washed and chopped)
8–10 makhana (fox nuts)
6–8 almonds
4–5 cashews
2 dates
Method
Roast the makhana
Dry roast the makhana for 1–2 minutes until crisp and let them cool.
Blend the ingredients
Add strawberries, roasted makhana, almonds, cashews, and dates to a blender.
Blend until creamy
Blend well until it becomes a thick, creamy smoothie. The juice from strawberries helps in blending, so no milk is needed.
Serve fresh
Pour into a glass or bowl and enjoy immediately.
✨ 

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

#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
Millet Malpua with Ragi Rabdi


Ingredients..


For Rabdi. 500 grams milk,


1/2 cup ragi,


3 dates,


Almonds, pistachios, cardamom, saffron


1 teaspoon sugar,


For Malpua..1 cup sorghum flour


5 dates,


1 banana,


1 teaspoon fennel,


1 cup milk,


1 teaspoon curd


1 teaspoon milk powder,


Ghee for baking Malpua.


Method...Rabidi.


Soak ragi for 3 hours and add milk to it, boil ragi and let it brew, then add dates, and dry fruits, saffron, cardamom, then add 1 teaspoon sugar, boil it and it is ready.


 Malpua ..First crush banana, dates and milk and add it to jowar flour and add enough milk and 1 teaspoon curd to prepare the kheer.


Then put the malpua in a non-stick pan with ghee and remove it and serve with rabdi on top.


For serving, take the juice of 1 orange and add 2 teaspoons sugar to it and make a syrup and serve on top.

#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
dishname_ fruits custard 
 Ingredients::-
 1/2 litre-milk 
2-3 tbsp_vanilla custard powder 
1tsp-cardamon powder
 1cup-grapes cut in halves
 1orange-peeled and deseed 
1/2cup-red dry cherry chopped 
2-3-bananas peeled and chopped in small piece 
 2tbsp-chopped almonds and walnuts 
Water as required 
 Method::- 
👉Boil milk in a heavy bottomed pan. When it comes to boil and reduced a little bit add suger and stir.
 👉In a cup add custard powder and 1/2 cup of water or cold milk and mix. Make a lumps free paste. 
 👉keep the flame on low and add custard paste into boiling milk slowly. Stir continuously so that there is no lumps is formed. Add cardamom powder and stir. 👉Cook for 4-5 minutes on low flame. The mixture will thickens slowly . Remove from heat and allow the custard to cool in room temperature completely. 
 👉After cool down keep the custard in fridge to chill it before adding the fruits. 👉Once the custard has cooled add the chopped fruits and nuts. Mix and serve chilled garnish with some nuts.

#IOP 
Dry Fruits Sevai

#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
BEVU BELLA POPSICLES 
This is a must for Gudi Padwa/ Ugadi festival in Karnataka 
Without consumption of this mixture of sattu powder neem tamarind n jaggery festival is incomplete. Usually this mixture is made in the form of juice or dry powder. Here I have made juice into popsicles form. 
U will get the sweet tangy n little bitter of neem flowers.

#IOP
@ chukander ka halva dry fruit 😋 

#IOP
Dry fruits samai kheer 

#IOP


Navadhaniya dry fruit ladoo 


Ladoos made with millets and moong dal with ghee and sugar flavoured with cardamom
They are served on many festive occasions including celebration of Hindu new year 
Dry fruits were added to give it more of a crunch and taste 

#IOP Recipe name -Til pitha Essential to Assamese cuisine and hospitality during Bihu celebration.It is made by dry sticky rice flour filled with black sesame and jaggery.  

#IOP
 Mango Noor Dessert Glass
 Smooth mango cream with soaked basil seeds, dressed in festive colours and royal dry fruit garnish.

Happy Navratri 
Makhana Dryfruits Barfi

#IOP

#Dryfruits Kheer 
#IOP

#IOP
Nafrat ka Sharbat 
This is famous Delhi street juice opposite of Mohabat ka Sharbat. This is made of grated Apple, milk, kesar, jaggery dry fruits n rose syrup for garnish. 
Perfect for summers. 

IOP Gond ka halva Sattu ka fruit dry

#IOP


#Dry fruits laddoo


#Navratri Special

#IOP 


KHAJUR ANJEER DRYFRUITS DISC 

#IOP
 This recipe is a new version of the traditional Chanaar Payes. It\'s instant, no hassle of making chana. I make it with paneer in minutes. Blend paneer, cardamom, and a bit of rose water . Add to simmering milk with rock sugar, mix till thick. Garnish with pistachios and dry rose patels. A taste of Bengali culture, perfect for festivals.

#cnv
Navratri special cake
1cup rajgira flour/singhara/tapioca flour/buckwheat flour 
1/2tsp baking powder 
1/4tsp baking soda 
1/2tbsp arrowroot powder/potato starch
1/2cup powder sugar
1/3 cup curd
1tsp cardamom powder 
60 gm butter
1/4 cup chopped dryfruits of ur choice 
Milk 100-125 ml
1/2 tsp eno
Milk powder 2tbsp
Method.    1.  In a bowl add sieved flour ,milk powder,cardamom powder, baking soda and baking powder mix all these well
2.in another bowl add butter,sugar,and curd mix these well with whisker
3.now mix both dry and wet ingredients 
4.now add milk 100 ml first mix it .it  should be semi thick batter .if batter thickness then add milk a little.mix well and add half of the dryfruits
5.now add 1/2 tsp eno and pour 1tsp milk over to activate it and mixa little 
6.pour the batter in a 6 inch lined tin and bake it for 30-35 minutes at 180degree celcius 
Tips you can take any flour of your choice 
Alse use 50 50 ratio or any three 33 ratio or any four 25 ratio
Butter,curd,milk should be at room temperature 
I have used 6 inch bundt tin.i have put half of the dryfruits  in the bottom of tin.you can use any tin.
After adding eno immediately put the batter in tin
Otg should be preheated both road on
Cake is baked at lower rot only
Once the cake rises it sinks a little don\'t panic
As it\'s 100 percent gluten free flour.

#IOP
Oats dryfruit kheer 
Healthy meal and best for eid or any occasion or sweet tooth.

#IOP


 ROSE SHEER KHURMA 🌹🌹


Rose Sheer Khurma is A rich, creamy and aromatic vermicelli pudding . Added rose syrup, rose essence for beautiful aroma. 
This Delicious Sheer Khurma is loaded with lots of nuts & dry fruits. 
This Traditional Indian dessert is perfect for the occasion of Eid ❤

#IOP
Sheer Khurma.. A must dish for the Eid celebration.. We also celebrated eating the Sheer khurma with lots of dry fruits and everyone loved it here❤️🎊🎉 

#IOP
GUJIYA PARATHA 

Fusion Mawa Gujiya Paratha is a delicious blend of traditional gujiya and soft paratha. It is filled with rich mawa, dry fruits, and mild sweetness, then cooked till golden and crisp. This creative fusion brings festive flavors into an everyday paratha, making it perfect for special breakfasts or tea-time treats.

#mk26
Makhanadryfruitssmoothie

#mk26
Datesdryfruitssmoothie