Welcome to our Community

Every kitchen has that one appliance we keep at arm’s length. For some, it’s the pressure cooker with its loud whistle. For others, it’s the food processor with too many blades and buttons. But here’s the truth — the appliances we fear often turn out to be the ones that make cooking easier once we finally try them.  So tell us — which appliance are you still hesitant to use, and why?

Desi Chinese Delights 🍜
Chilli Garlic Hakka Noodles to Sweet Corn Soup to Vegetables in Hot Garlic Sauce to Gobhi Manchurian...? Which one gets everyone at home asking for more?!!
Name some family favourite Desi Chinese dishes in the comments below 👇

Maggi Masala Macaroni Snack#SnackA super-crunchy, golden fried macaroni snack bursting with the iconic Maggi masala flavour. Each bite is crispy, spicy, and irresistibly addictive. Perfect to pair with a hot cup of chai on a cold evening, when you just want something comforting, chatpata, and impossible to stop munching. A jar full of pure snacking happiness!
  

Chocowafer cupcake 
#snack
A perfectly baked chocolate sponge infused with premium cocoa, holding a soft, melt-in-the-mouth center of rich choco goodness. Finished with crisp choco wafers for a delightful texture contrast — every bite offers balance: smooth, airy, crunchy, unforgettable. Prepared hygienically with kid-friendly ingredients, this snack delivers energy, satisfaction, and a gourmet treat experience. Designed to shine in lunchboxes and celebrations alike — Choco Wafer Cupcakes: Where quality meets irresistible chocolate crunch.

#Snack
CORN LAYS CHAAT




A bowl full of crunchy, tangy and masaledar goodness! This corn chaat with Lays chips is the perfect mix of juicy sweet corn, fresh veggies and that irresistible chip crunch in every bite. Quick to make, fun to eat and the perfect snack to fix sudden cravings with a burst of flavour! 

#RECIPECONTEST 

 Get Ready to Curry On! Our Delightful Desi Curries Contest is Here! 

Do you make the most mind-blowing Mutton Rogan Josh? Does your Palak Paneer give restaurant-style vibes? Does your Dal Tadka & Chole Masala give a stiff competition to the local dhaba ? If your secret spice blend turns simple ingredients into magic, we want to see it!
Share your best, most authentic, and ANY delicious Desi Curry recipe with the Kitchen Diaries community here! P.S. - You can post as many entries as you like!!

Contest Dates- 25th November -5th December
Hashtag-  Don’t forget to add the hashtag #Curries in the description!
Prizes-  The Top 3 lucky entries will WIN Attractive Prestige Voucher Codes!!

 Show us the warmth, the flavour, and the heart of your kitchen with your delightful desi curry recipes! Time to get cooking!

#snack
Hariyali Aloo Chaat is a bright, refreshing twist on the classic Indian street snack. Soft potato cubes are coated in a vibrant green chutney made from fresh coriander, mint, and gentle spices. A sprinkle of onions, chilli flakes, and lemon juice adds a burst of tang and heat in every bite. This dish is light, aromatic, and absolutely flavour-packed. Its natural green colour brings a delicious freshness to the plate. Perfect for anyone who loves something spicy, zesty, and wholesome. A simple dish that proves—healthy can be irresistibly tasty!

#Snack
Khaman Shimla Mirch (Khaman in Shimla Mirch) !!
Food becomes interesting with a twist !! Where would we be without imagination and experimentation !!Khaman Shimla Mirch is an innovative simple easy dish yet amazingly delicious. Deseeded capsicums are loaded with khaman dhokla batter and steamed till the fluffy dhokla rises to fill the crunchy vegetable. An aromatic tempering of mustard seeds with other ingredients adds perfect finishing touch to this unique dish, and makes it absolutely irresistible!

#CookWithPrestige 
Broccoli soup



A creamy broccoli soup that’s pure comfort in a bowl. Fresh, flavorful, and irresistibly wholesome. 

A huge shoutout to our amazing homechefs - Madhumita Bishnu, Mithlesh Gupta & Archana Bhargava for winning the Delightful Desi Curries Recipe Contest on My Kitchen Diaries 🎉
Your recipes truly stole the show ! 😍

Stay tuned for more fun contests, tasty challenges, and of course — more Prestige surprises! 💕

#carrot 
🥕THE GREAT CARROT CHALLENGE 🥕



Carrot Rasmalai 


For Suji Balls


3 Carrots
1/2 Cup Milk +1/2 Cup Milk
1 Tbsp Desi Ghee
1-2 Tbsp Sugar
1/2 Cup Suji


For Milk


750 ml or 4 Cups FULL CREAM Milk  
1/2 Cup Sugar
Almonds
Pistachios
3 - 4 Elachi Powder


Method
Prepare the Carrot–Suji Balls 
Wash, peel and finely grind the carrots in the grinder with half cup of milk.
Add 1 tbsp desi ghee in a heavy-bottom pan. Add grinded carrots and Add ½ cup milk and half cup suji and cook till the milk almost evaporates. Add sugar and cook again until the mixture becomes slightly thick and glossy. Cook till the mixture leaves the sides of the pan and forms a soft dough-like consistency. Switch off the flame and allow it to cool slightly. Grease your palms and make small smooth balls. Keep aside. Now steam these balls in the idli steamer for 8to 10 minutes. 
2. Prepare the Milk (Ras) 
Boil 750 ml (4 cups) full cream milk in a heavy pan. Once it starts boiling, reduce the flame and simmer till the milk reduces slightly. Add sugar, cardamom (elaichi) powder, chopped almonds and pistachios. Simmer for another 5–7 minutes till the milk becomes lightly thick and aromatic. 


3. Assemble the Carrot Rasmalai
 Gently add the prepared steamed carrot–suji balls into the hot simmering milk. Cook on low flame for 2-3 minutes so the balls absorb the flavoured milk. Switch off the flame and let it rest for at least 30 minutes for best flavour. 
Serving Suggestion
 Serve warm or chilled, garnished with extra nuts. Tastes divine as a fusion dessert combining gajar halwa and rasmalai flavors 🥕💛

#PrepSnap

Making butter for desi ghee

#PrepSnap
Home made Desi Ghee
Preparation for Desi Ghee

The Sankranti Challenge...
Warm & Earthy Sankranti Recipes...
➡️Gujarati Undhiyu ! 🪁 😍
 ~ A popular dish eaten during Makar Sankranti in Gujarat ✨️ Also called Lilu Undhiyu/Surti Undhiyu 🥗 


SAVE IT TO TRY SOON 👩‍🍳 
Ingredients: Soak surti papdi & tuvar (pigeon peas 🫛) in hot water along with 1/2 tsp baking soda for 1 hour. 


 🥬 Methi Muthiya: 2/3 cup wheat flour 1/2 cup besan 1/2 cup chopped fenugreek leaves / methi 1 tsp salt 1/2 tsp hing / asafoetida 1 tsp red chilli powder 1.5 tsp cumin-coriander powder 1/2 tsp turmeric powder 1 tbsp sugar 1 tsp garam masala 2 tbsp crushed ginger-garlic-green chilli 1.5 tbsp oil 1/2 tsp baking soda (optional) 2 tbsp lemon juice 4 tbsp water (as required until everything comes together) Make small round muthiyas & deep fry these on medium heat until golden brown. 


 👉 Deep Fry Starchy Veggies – 1 Sweet potato 🍠 2 Potatoes 1 Purple yam / ratalu / kand 


 👉 Green Masala – 3 tbsp peanuts 2 tbsp sesame seeds 1.5 tbsp sugar 3 tbsp fresh or desiccated coconut 🥥 Blend the above ingredients into a coarse powder. 200 g fresh coriander leaves 🌿 100 g fresh green garlic Blend these while pulsing only for 2 times so that it’s coarsely chopped (Alternatively, you can also manually finely chop these) 2 tsp salt 2 tsp cumin-coriander powder 1/2 tsp hing / asafoetida 1/2 tsp turmeric powder 2 tbsp crushed ginger-garlic-green chilli 2 tbsp lemon juice 1 tsp garam masala Mix everything well. 


 👉 Yesss, Garnish it with Coconut, Pomegranate & Rose petals 😉 Serve Undhiyu Garma Garam with Puri or Roti. ******************* 
Stay tuned IG : @platedwithkhyaati
Do Like, Save & Share ❤️ 📍Gondal, Gujarat #SurtiUndhiyu #WinterSpecial #GreenUndhiyu #UttrayanSpecial #IndianFestivals platedwithkhyaati

#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 .

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
“From our kitchen to the nation’s heart — Thatte Idli, served with desi pride ❤️🇮🇳”

#Tiranga Republic Day Special Healthy Tiranga  Platte
Orange : Air fried carrots with honey, pink salt & black pepper White : Creamy cream cheese layer Green : Blanched broccoli tossed in masalas & air fried Ashok Chakra detail made using • Whole black pepper • Cloves on the sides Healthy bhi, creative bhi & full desi vibes

#Tiranga
LAUKI KE RINGS ❤❤

Lauki ke rings filled with mawa & Milk powder  are green-colored ring-shaped sweets made from bottle gourd (lauki), stuffed with a creamy khoya (mawa) & mulk powder filling and often desiccated coconut. It\'s a tricolour sweet with Green Ring, White khoya filling & Saffron Dot in between ( soaked saffron in wark water). 
They’re a popular Indian festive treat.

#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🇮🇳

🥜 The Peanut Face-Off: Which One Is Your Family’s Favorite?

Peanuts are the ultimate hidden gems of the Indian kitchen—adding crunch, protein, and that irresistible nutty flavor! But which recipe reigns supreme in your home?

 Cast your vote!  👇🏼
.
A) The Nutty Curry:  Mirchi ka Salan or Peanut-based Maharashtrian Amti.
B) The Classic Chutney: The perfect spicy partner for Idli & Dosa 
C) The Healthy Crunch: Poha or Sabudana Khichdi topped with roasted peanuts.
D)The Sweet Fix: Homemade Peanut Chikki or Nutty Ladoos.

 Comment below with your favorite choice! 😃

We’re kicking off our Protein-Packed Corporate Meals series with a quick and practical recipe designed for busy workdays and late office nights. In this episode, Aasritha (@thelifeof_aash) shares a simple Chilli Chicken Rice Bowl that delivers 32g of protein under 500 calories — perfect for anyone trying to eat smarter without spending hours in the kitchen. If you’re looking to build a routine around high-protein, easy weekday meals, this series is for you. We’re also hosting a LIVE workshop where you can learn how to plan quick, practical, protein-rich meals for everyday office life.

📅 Date: 28 Feb
⏰ Time: 3 PM
🔗 Register here : https://forms.gle/DecrXSxKpSzPKa1R6

Ingredients
120g chicken (pre-marinated)
1 onion (cubed)
1 bell pepper / mixed capsicum
2–3 garlic cloves
1–2 tbsp red chilli sauce
1 tbsp green chilli sauce
1 tsp soy sauce
1 tsp corn flour
Salt to taste
Marinade
1 tsp red chilli powder
½ tsp turmeric
½ tsp jeera powder
Salt + little lemon/water

Method (Under 15 Minutes)
Air fry the chicken at 400°F for 11–12 minutes in the Prestige Multi-Chef All-in-One Air Fryer.
While the chicken cooks, chop the vegetables.
Sauté onion and capsicum on high flame.
Add sauces and toss in the cooked chicken.
Add a corn flour slurry to create the chilli chicken glaze.
Serve with rice, roti, or enjoy as is.
Register now to join the live workshop and learn more high-protein meal ideas.

 We’re kicking off our Protein-Packed Corporate Meals series with a quick and practical recipe designed for busy workdays and late office nights. In this episode, Aasritha (@thelifeof_aash) shares a quick & yummy 4 PM Fix!

 For More such Amazing Recipes, Join Our Upcoming  Workshop-

📅 Date: 28 Feb
⏰ Time: 3 PM
🔗 Register here : https://forms.gle/DecrXSxKpSzPKa1R6

 Roasted Makhana + Peanuts! 

Roasted in the Prestige Multi Chef Air Fryer because:
✔ Minimal oil
✔ Even heat circulation
✔ Quick + mess-free
✔ Perfect for small batch snacking

 What she used:
 • 50g makhana 
• 50g peanuts
 • Salt 
• Chilli powder
 • Chaat masala (optional)

🌶️How:
Air fry at 400°F for 17–18 mins
(Shake once midway for even roasting) 

#BPIC 
BROWNIES 

Brownies are rich, fudgy chocolate squares with a crackly top and a soft, melt-in-the-mouth center — perfectly chewy, intensely chocolaty, and absolutely irresistible. 🍫✨

#BPIC
BUTTER BISCUITS 
Butter biscuits are classic, melt-in-the-mouth treats made with rich, creamy butter and a hint of sweetness. Lightly crisp on the outside and tender inside, they have a delicate crumb and a smooth buttery flavor in every bite. Simple yet irresistible, they’re perfect with tea, coffee, or as a comforting everyday indulgence. 

#BPIC
BLUEBERRY CHEESE CAKE 
Blueberry cheesecake is a luscious, creamy dessert with a smooth, velvety cream cheese filling set over a buttery biscuit crust and topped with glossy, sweet-tart blueberry compote. Each bite is rich yet refreshing — perfectly balanced between tangy creaminess and fruity brightness. Elegant, indulgent, and irresistibly satisfying. 🫐🍰✨

#BPIC
BLUEBERRY TRAVEL CAKE 
Blueberry travel cake is a soft, moist, and perfectly packed loaf bursting with juicy blueberries in every bite. Light yet rich, with a tender crumb and a subtle buttery flavor, it’s designed to stay fresh and delicious on the go. Easy to slice, easy to carry, and perfectly balanced between sweet and fruity — an ideal companion for tea-time, picnics, or travel treats. 

#BPIC
BROWNIES 
Brownies are rich, fudgy chocolate squares with a crackly top and a soft, melt-in-the-mouth center — perfectly chewy, intensely chocolaty, and absolutely irresistible. 🍫

#BPIC
BUNNY CAKE
Bunny cake is a soft, fluffy delight designed in an adorable bunny theme, layered with light sponge and filled with fresh cream. Covered in smooth, airy whipped cream, it’s delicately sweet, melt-in-the-mouth, and beautifully decorated with cute bunny details that make it perfect for birthdays and special celebrations. A charming treat that’s as delightful to look at as it is to taste. 

Baati with chutney 
#BPIC


Baati: Combine wheat flour, semolina, salt, baking powder, ajwain, and ghee/olive oil. Mix this evenly. Now, with the help of water  start making a firm dough and use water as required. Make sure that the dough is firm, and not like a soft chapati dough. When done, cover it and let it rest for 15-20 minutes. Preheat the tandoor.make a masala for stuffing. Take boiled potatoes mash it .now heat a pan add 1tspnoil jira n hing. Saute it and add potatoesin it. Add salt red chili garammasala,Amchurpowder, dhaniya powder, saunf crushed, and green chilli. Mix it n cook for a while.  Add coriander leaves. knead the dough well for 3-4 minutes. Divide the dough in 10-12 equal parts and shape them into balls .filling all the balls with stuffing In each ball, make a small indentation in the center with your thumb and keep them aside. When done, arrange all the baatis in tandoor and cook till turns brownishfrom all over..it  usually take 15-20 minutes in total in tandoor ,Once it’s done,  you will see  cracks, you\'ll know you have perfect baatis. When done, take the baatis out. Press them gently with your fingers to help them crack a little. This will allow the baatis to absorb ghee when they are dipped and make them moist. Now, in a separate bowl, take 2 tbsp (or more) of ghee, dip or roll each baati in it, and serve with chutney or dal if you like.

#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.

#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
  \"Rangeela paratha”
  \"Rangeela paratha” is Holi special - Flower -Shaped Baked Veg Paratha
Rangeela paratha”- Dekhne mein best khane mein super tasty
A creative twist on traditional stuffed flatbread, these parathas are designed to look like flowers with vegetables -filled petals. By baking them, the exterior becomes flaky and crispy. It is an excellent, nutrient-dense lunchbox option for kids. The whole wheat flour dough is stuffed with a savoury, finely chopped vegetable mixture, offering a fun way to eat vegetables. This recipe creates a visually appealing \"flower petal\" shaped paratha,
Flower-Shaped Baked Veg Paratha
Ingredients
For the Dough:
• 1cups Whole Wheat Flour (Atta) 
• 2tbsps butter or Oil+ 1 tsp melted butter
• Salt, to taste
• Water, for kneading (as needed)
For the Veggie-Cheese Filling:
• 1 cup finely chopped Carrot
• ¼ cup finely chopped Capsicum
• ¼ cup boiled corn kernnels
• ¼ cup Finely chopped Onions(optional )
• 2tsps Grated Mozzarella or Processed Cheese
• 1 tsp Ginger-Garlic paste
• 1Green chilies, finely chopped
• 1/2 tsp Garam Masala
• 1/2 tsp Chaat Masala
• Salt, to taste (adjust based on cheese saltiness)
To garnish- black pepper whole for eye
• tomato flower and micro greens as required
• Method
• In a bowl, combine whole wheat flour, salt, butter or Oil Gradually add water to knead into a smooth, soft, and pliable dough. Cover and rest for 15-20 minutes.
• In a separate bowl, mix all finely chopped vegetables and corn spices (garam masala, chaat masala, Ginger-Garlic paste chilies), and salt.
• Divide the dough into 4–equal balls.
• Roll a dough ball into a thin, large circle (about 6-7 inches).
• Place a portion of the stuffing in the centre.
• Using a knife, make 8 shallow cuts from the edge toward the center, without cutting through the center filling (this creates the petals).
• Gently lift each \"petal\" and fold it over slightly to expose the filling.
• stuff them vegetables mixture , individually, flatten slightly, and arrange them around a central dough circle, pressing the edges together before baking.
• Preheat oven to 200°C (400°F).
• Place the shaped parathas on a baking tray lined with parchment paper.
• Brush the top of each petal with melted butter or olive oil.
• Bake for 12-15 minutes or until the edges are golden brown and crispy.
Serve:
• Top each stuffed petal with ketchup dot .Place a tomato flower in centre .Garnish with green micro greens .

• Suggestion – If you don’t want to bake -cook on a hot, greased tava on low-medium heat, pressing down with a spatula until golden brown
•    

  #Holi26
Mahalabia, also known as Muhallebi, Muhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a traditional Middle Eastern pudding made with milk, rice flour, sugar, and flavored with rose water. I gave this pudding a twist with flavour of thandai for celebration of Holi.
Thandai Mohallabiah with Rosy sauce
Ingredients-2 cups whole milk
¼ cup heavy cream
4tbsp cornstarch/cornflour or rice flour
2tsp thandai readymade powder or home made paste made with (almonds,saunf,rosepetals blackpepper a,melonseeds and cardamom )
1/2 cup granulated sugar, as per desired sweetness
1 tsp rose water/ or 1/4 tsp rose extract
For topping -½ cup prepared rose sauce
For garnishing
2 tbsp nuts of choice
Sweet betal leaves (optional )
dried rose petals( optional)

Method -For Rose sauce –Dilute 4 tbsps rose syrup with ½ cup of water and 1 tsp of cornflour and cook stirring constantly ,to avoid any lumps, till thick like sauce ,.Cool and keep aside for topping .
Add milk in a heavy-bottomed pan, add cream, followed with cornstarch, and sugar. Using a wire whisk, whisk the mixture very well. Make sure the cornstarch is not settled at the bottom of the pot Then, switch on the flame to medium heat.Cook the mahalabia pudding mix on medium heat, while continuously whisking the milk mixture until it begins to thicken, like a custard. This will take around 7-8minutes. Do not stop whisking, or else the cornstarch will settle at the bottom and burn, or the mixture may turn clumpy. (Continuous whisking until thickened is the only important step you need to follow while making this pudding.)
Reduce the heat to low, and continue whisking. When it coats the back of a spoon, it is done.
Remove the pot off the heat, add the flavorings like rose water and thandai powder or paste .Set aside to cool down for about 5 minutes.
Pour the mahalabia mixture into desired serving glasses . Cover the glasses with a cling wrap or aluminum foil, chill in the refrigerator for 5-6 hours or overnight for best results. Top with all ready prepared Rose sauce.
Garnish this delicious Middle Eastern milk pudding with 2 tbsp nuts of choice ,Sweet betal leaves (optional ),dried rose petals( optional).Serve chilled .
  

#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 .

The Desi 5 Spice Blend Poser!
In Bengali cooking, Panch Phoron is a blend of 5  whole spices, name them all in the comments below.

#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.

#wd26
My mother—her grit, warmth, and quiet strength inspire me every day.My mother is the woman who inspires me most. She never made grand speeches—she showed up: working long hours, still remembering small things that mattered to us, and meeting setbacks with calm humor instead of complaint. I learned resilience from watching her keep going, kindness from how she treated neighbors, and courage from the way she’d try again without fanfare. Her steady example—more action than advice—quietly set my compass, and I carry it with me in everyday choices.

#wd26

I am my own inspiration because everything I create, learn, and overcome begins with me. My kitchen is my laboratory, my comfort zone, and sometimes even my battlefield — and through it, I’ve discovered strengths I didn’t know I had.  In My Kitchen, I am: The creator — turning simple ingredients into something meaningful. The problem-solver — adapting, experimenting, fixing what didn’t work. The nurturer — feeding not just myself but my confidence and creativity. The learner — every dish teaches me patience, courage, and precision. Here, I don’t wait for validation. The aroma of my effort is my applause. My growth is visible in every new recipe I master and every mistake I turn into mastery. 🌱 Beyond My Kitchen Outside the kitchen, the same qualities shape who I am: Resilience — because failures only make me better. Self-belief — because I’ve seen myself rise from my own doubts. Independence — because I trust my instincts and build my own path. Creativity — because life, like cooking, is a blend of choices, flavors, and courage. I inspire myself because I know the journey I’ve walked — the struggles I don’t speak about, the quiet victories no one else sees, the persistence that keeps me moving. ✨ The Real Reason I am my own inspiration because I’ve watched myself grow — into someone who tries, fails, learns, improves, and still shows up with heart and hope. Today i am a proud leader in my professional journey empowering teams committted to excellence. Being a daughter keeps me grounded and connected to my roots. As a sister i have strengthened my ability to mentor and support. As a wife i value mutual respect and balance my worklife and family time. I am proud that i wear meaningful roles where as a mother ai strive to create a nurturing and encouraging space for my son to make him a good human being

#wd26

International Women\'s Day, celebrated on March 8, is a beautiful reminder to honour the strength, achievements, and resilience of women everywhere. It\'s a day to pause and appreciate the incredible women who inspire us every day, our mothers, sisters, friends, partners, and colleagues. Whether you want to send International Women\'s Day quotes, heartfelt wishes, or meaningful messages, the right words can make the day even more special. Sharing thoughtful words is a simple way to celebrate the inspiring women who shape our lives

#Holi26
Salted Rabri Cream Dome with Paneer filled Crispy Gujiya lotus tart 
Ingredients -
Rabri Cream Dome


White chocolate -100 gm
1 cup homemade sweetened thick rabri
 1 pinch salt (sweetness balance karne ke liye) 


Gujiya Tart filling 
Paneer -100 gm chopped
Black pepper powder -1/4 tsp
Salt -1/2 tsp
Soye sauce -1/2 tsp
Lemon - 1/2 tsp
Mint leaves -3-4 chopped 
Honey - 1 tbsp
Method - Pan me butter, paneer cubs and masale daal kar ache ae mix kare then usme soye sauce, honey and mint and lemon daal dijiye and flame se hata kar cool kar lijiy.


Crispy Gujiya Petals


 ½ cup maida
 1 tbsp suji 
1 tbsp ghee 
pinch salt
 water for dough according to you 
oil for frying
 Plating fruit coulis / sauce brush 
stroke mint leaves  


Method


 1-Rabri Cream Thick rabri ko bowl me smooth whisk karo.white chocolate ko melt karke Silicone mould me brush se equally spred karke extra chocolate ko nikal do or shell ready karo then usme thick rabri fill karke fridge me 2–3 hours chill karo taaki dome shape set ho jaye.


 2-Crispy Gujiya Petals 
Maida, suji, ghee aur salt mix karke tight dough bana lo. Dough ko patla roll karke strips cut karo. Tart mould me set karo or baaki Strips ko fold karke petal shape bana lo. Medium oil me fry karo jab tak golden aur crispy na ho jaye , aap isse bake bhi kar sakte h 180° par 
3-  Plating Plate par sauce ka brush stroke design banao. Beech me rabri dome unmould karo. Dome ke around crispy gujiya petals arrange karo flower jaisa. Top par mint leaf aur edible silver se garnish karo.

#wd26  Happy women\'s day to all women
Everyone says her mother or sister to be her inspirer ,but my helper@ . sawetrisawetri ,who is not educated but hard working, and affectionate person,so inspires me very much . Sometimes she behaves like a daughter. She brings energy, adaptability, and perhaps a fresh, youthful perspective to my daily life. She is likely agile, quick to learn, and brings a sense of light-hardheartedness to solving tasks.Some times ,she acts like my mother, she provides comfort, emotional support, and wisdom. This suggests a deep, intuitive understanding of my needs and a nurturing approach to ensuring my well-being.Her ability to fix problems quickly highlights that she is practical, resourceful, and focused on results. She is likely observant and capable of handling complex situations with simple, direct solutions.This all I realized, when I had fracture in my backbone, she cared for me like a mother and daughter. I was nervous, and feeling darkness in my life but I could defeated obstacles with grace, because she motivated me to chase my own dreams.Her lack of formal education is clearly outweighed by high emotional intelligence. She understands me on a personal level—a skill that cannot be taught in a classroom—allowing her to connect deeply and act proactively. She transformed a house into a home, often with a \"warm smile\" despite her own struggles.Even in difficult situations, she maintains a positive outlook. She taught me that every can overcome obstacles with a smile. Her resilience inspires me to face my own challenges with courage an determination, turning “my mess into a message\" of hope.She has no bookish knowledge, but the formula of giving comfort and happiness\"  Everyone describes her as a person who possesses practical wisdom, deep empathy, or emotional intelligence rather than formal, academic education. One thing that inspires me is How can a person find so much satisfaction and happiness in life without any fame name ,money and security ,in such a tender age, that is the lesson she gives me every time .
This , inspiration and art of living in life and enjoying life in every situation ,she always gives me .
I want to express my deepest gratitude to my inspirer, for changing my outlook on life..\"Thank you for being the light in my life..\"
She didn\'t just change my days; she changed my life for the better.\" That is why she is great inspirer to me .  

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

#wd26
 My mother was my greatest inspiration.
She didn’t just teach me how to work, but how to put love and warmth into everything I do.Whatever I am today is because of her teachings and values.Mom, you will always live in my heart…Every lesson you gave me still lights my path. ❤️
I learnt cooking from my mother. Whenever she cooked food, she would say sit beside me and learn. She never burdened me with work, she would just say learn everything so that in future she does not say to you that your mother did not teach you anything. If my mother were alive today, she would have been very happy to see that her daughter can make so many things, from Khastar to sweets, because my mother loved sweets very much.
I miss you so much mummy 🥲🥲

Recipe Name... Motichoor Sandesh Cup 
#Holi26


Ingredients...
 Besan... 2cup
 Pinch of salt 
Red food colour...2 drops (optional)
Roasted Watermelon seeds... 1tbspn 
 Water ...1 cup 
Oil for deep fry 
For Sugar syrup
 Sugar... 1 cup 
Water...1/2 cup 
For Sandesh...
 Mawa ...150gm
 Desiccated coconut...50gm 
Sugar... 50 gm 
Cherry for decoration
Method... 
In a mixing bowl take besan, salt & food colour. Mix it well & slowly add water to make a thick batter without any lump.
Heat oil & add small portion of besan batter using a spatula. Fry it well & make it little cool.
Then take all the fried besan in a mixing jar & coarsely grind it.
In a kadhai add sugar & water. Boil it well & make a semi thick syrup ( no need to make one string, just make a little sticky).
Add the grinded besan in syrup, cook it for few minutes,add watermelon seeds,mix it well & switch off the flame. Leave it for 15mins or till it will observe the syrup.
Make it little cool & then take some small mould. Fill the mould with some motichoor mixture leave the middle portion.
Keep it in fridge for sometime to set the cup.
In the mean time in a hot pan add sugar & leave it to make caramel. Within a few minutes it will start to melt & became red in colour. Gently add grated Mawa & desiccated coconut. Mix it well & cook it for few minutes. Make it little cool then.
Now take the motichoor cup & fill it with Sandesh topping with chopped cherry.
Delicious Holi dessert is ready to serve.   

हल्दीराम वाली नागपुर संतरे की बर्फी सिर्फ 15 मिनट में बना कर तैयार करे, Holi special Nagpur Orange Burfi, Santre ki Barfi Nagpur orange barfi Ingredients: ·        5 orange ·        ½ cup milk ·        1 milk powder ·        1 tsp ghee ·        ¾ cup sugar     ·        1 & ½ cup desiccated coconut Method: ·        Peel and remove unwanted skin orange ·        In a pan add ½ cup milk, 1 milk powder, 1 teaspoon ghee mix well until it binds together then remove the khoya in a bowl ·        In a pan add orange pulp, mesh it well then add ¾ cup sugar mix well then add 1 & 1/2 cup desiccated coconut, add khoya mesh it well then cook until the bubbles disappear ·        Grease thali with ghee set the orange mixture onto let it cool ·        Cut and serve delicious Nagpuri orange barfi

#Holi26
“This is my healthy non-fried Golden Garden Lauki Tikki, made with fresh bottle gourd and aromatic spices. It is lightly roasted to keep it nutritious yet crispy, served with fresh herb chutney for a refreshing flavour.”


Golden Garden Bottle Gourd Tikki (Non-Fried) 


Ingredients 
1 cup grated bottle gourd (lauki) – squeezed to remove excess water 
2 tbsp roasted gram flour (besan) 
2 tbsp bread crumbs or oat powder 
1 small boiled potato (for binding) 
1 tbsp finely chopped onion (optional) 
1 tsp ginger–green chilli paste 
½ tsp turmeric powder
 ½ tsp red chilli powder 
½ tsp black pepper powder 
½ tsp garam masala
 1 tbsp fresh coriander leaves (finely chopped) 
Salt to taste 
1 tsp oil (for roasting) 


Method -
Grate the bottle gourd and squeeze out all the excess moisture using your hands or a cloth. 
In a mixing bowl, combine the grated bottle gourd, mashed boiled potato, roasted besan, bread crumbs, ginger-chilli paste, chopped onion, coriander leaves and all the spices. 


Mix everything well to form a soft mixture. Shape the mixture into small round tikkis. Lightly coat them with bread crumbs for extra crispiness if desired. 
Heat a non-stick pan and brush it lightly with oil. 
Place the tikkis on the pan and cook on low to medium heat, turning occasionally until both sides become golden and crisp.
 Serve hot with mint-coriander chutney or yogurt dip.

#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.

#wd26
The Woman Who Inspires Me – My Mom   The woman who inspires me the most is my mom. She is the heart of our home and the reason I fell in love with cooking and baking. Growing up, I always remember standing beside her in the kitchen, watching her turn simple ingredients into something magical. One memory that will always stay with me is the day she baked a cake for our family. It wasn’t a fancy bakery cake, but it was filled with warmth, patience, and so much love. She let me mix the batter and told me, “Good food is made with love, not just recipes.” That moment sparked my passion for baking. Since then, every cake I make reminds me of her. The smell of a cake baking in the oven takes me back to those beautiful moments in the kitchen with her. She didn’t just teach me recipes—she taught me creativity, patience, and how food can bring people together. My mom is my first teacher, my biggest supporter, and the woman who inspired my journey in the kitchen. Every recipe I create carries a little piece of her love and inspiration. 


This photo is my tribute to the woman who made my life sweeter—just like the cakes she inspired me to bake.

Today I want to celebrate the incredible woman standing beside me — my wife. 💛
She inspires me not only in the kitchen but in every part of life. The love and care she puts into every dish is the same love she pours into our family every single day. Watching her cook, create, and serve with a smile reminds me that food made with love always tastes the best.
But her inspiration goes far beyond the kitchen. She fills our home with warmth, patience, and strength. Whether it’s supporting me in difficult times, bringing joy into ordinary moments, or simply standing beside me as my biggest supporter — she makes life brighter.
This photo is more than just a plate of food and a smile; it’s a glimpse of the love, teamwork, and happiness we share every day.
On this Women’s Day, I want to thank you for being my partner, my inspiration, and the heart of our home. 
Happy Women’s Day to the amazing woman who makes my world more beautiful. 
#wd26

#Wd26
My mother has always been the greatest strength and inspiration in my life. Through every phase of my journey, she has stood beside me like a constant guiding light, teaching me the true meaning of resilience, courage, and unconditional love. Whenever life felt difficult or uncertain, she was the one who reminded me to stay strong and never give up. Her wisdom, patience, and unwavering support shaped the person I am today. Every achievement of mine carries a part of her sacrifice, encouragement, and belief in me. She has always lifted me up when I doubted myself and celebrated every small and big success as if it were her own. I truly believe that without her guidance and strength, I would not have been able to reach where I am today. I feel incredibly blessed and deeply grateful to be born as her daughter. On this Women’s Day, I want to honour not just my mother, but the remarkable woman whose love and strength have been the foundation of my life.

#wd26

My sister has been one of the most constant and beautiful blessings in my life. From childhood until today, she has walked beside me through every phase, every challenge, and every joyful moment. Growing up together, we shared not only memories but also lessons, strength, and endless support for one another. She has always been someone I could lean on, someone who understood me without the need for many words. Her presence, encouragement, and love have shaped the person I am today in so many ways. In moments when life felt overwhelming, she stood beside me with quiet strength, reminding me that I was never alone. She has been more than just a sister to me—she has been a friend, a guide, and a source of comfort throughout my journey. I am deeply grateful for the bond we share and for the role she has played in shaping my life. On this Women’s Day, I celebrate not only the incredible woman she is, but also the love, strength, and inspiration she has brought into my life since the very beginning.

#wd26 
The Woman Who Inspires Me... 💖 The Unseen Chef of My Heart 🍴💔
My mother 🌸 was the strongest woman I’ve ever known. Even though she’s no longer with me, her lessons live on. She taught me resilience, kindness, and how to turn a simple meal into a celebration 🍲. Her courage in tough times and love for our family inspire me every day.My mother, the woman who cooked not just food, but love. She’d turn simple dal into a feast 🌟, and her laughter was the secret ingredient 🍲. Though she left us in 2020, her recipes and warmth stay with me. I am sharing a photo of her smiling at a family dinner 🥰. She may not be here physically, but her spirit guides me.

#ESI
Hare Chane Ke Samosa 
Delicious and tasty dish made with spicy Hara chana .

#ESI
Homemade Aaloo Ke Papad 
In march month you can easily make potato  papad. Crispy aaloo ke papad .

#ES1
Bread cutlet 
Crispy on the outside and soft on the inside, these bread cutlets are the perfect tea-time delight. Made with mashed potatoes, fresh veggies, and aromatic spices, each bite is packed with flavor and crunch. Lightly fried to golden perfection, they pair beautifully with chutney or ketchup—simple, comforting, and absolutely irresistible!

#ESI
Potato pizza bite
This yummy dish served as a starters 

#ESI

#IOP


AAM PANNA (UGADI SPECIAL)


Aam Panna is a refreshing Indian summer beverage made using green raw mangoes and spices for additional flavours. It is a desi hit which is not only refreshing but also energizing. It helps you get hydrated in an instant and aids in battling scorching heat.

*#ES1#
#Recipename-Veggies stuffed cheesy beetroot designing somosa

#IOP
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.

#IOP
Boondi laddoo paratha 
Golden, crispy on the outside and sweet, melt-in-the-mouth on the inside — this Boondi Laddoo Paratha is a delightful fusion you didn’t know you needed Every bite bursts with the rich flavors of desi ghee, soft laddoo, and a hint of cardamom making it perfect for festive cravings or a special treat at home 

#mk26
Super healthy roasted chana and kaju burfi 
This kaju burfi  is made with kaju,roasted chana,milk and Desi khand.