Lebanese Baklava

Crispy Sweet to die for


Sweet Dumplings

Rainbow Swirl Classic Roll

Colourful Swiss roll.

Mutton Biryani

King of all recipes-Biryani.

Curd Rice

A South Indian Rice to cool .

Sunday, 28 September 2014

Easy Vegetable Pulao

Are you in a hurry? Do you have to prepare Lunch within short time, then this is the perfect pulao. It is done under 15 minutes. Just raita and chips would be enough as a accompaniment. This pulao is perfect for working moms and for kids lunch box. i used frozen mixed vegetables that is readily available in supermarkets. Very proud and happy to send them to Indus Ladies kids lunch box recipe

You need:
Basmati rice                    1cup
Onion( sliced)               1nos
Green chilli( sliced)        1nos
Mixed vegetable             1cup
Curd                              3tbsp
Biryani masala              1tsp
Ghee                              1tbsp
Ginger garlic paste          1tbsp
Sugar      a very small pinch

Wash the rice.
Heat the pressure cooker , add oil and fry onions, ginger garlic paste, green chilli for a minute.
Add the vegetables and rice, biryani masala and fry for a minute. Add curd, salt n sugar, 2 cups hot water.
Bring to a boil, close the pressure cooker and cook for 2 whistles.
Open the lid after the pressure subsides.
Serve hot with Raita.

Sending this dish to

Wednesday, 24 September 2014

Badam Ke Lauze / Almond Slices --- 5th blog anniversary

This is the 5th year of my blog baby! How time flies fast.......  From a novice cook I've turned into a better cook... Lots of ups and downs.... Burning dishes to perfect bakes. A special thanks to all the blogger friends who have been a pillar of support in all these years. ## Another happy news while typing this recipe my first interview is published in SmartIndianWoman
Feeling very very happy! Maasha Allah ##

This recipe was for Shhhh Cooking Secret Challenge  this month and I was paired with Viji of Virunthu Unna Vaanga and the secret ingredient was Almonds ... My mind immediately went for this delicious Badam ke Lauze / Almond slices. This dessert is our family favorite. It can be made a day in advance  and can be reheatedand is a perfect dessert for any party. The advantage is it freezes very well too. This recipe serves 6-8

Lets move on to the recipe

You need:
Eggs(medium)                 3 nos
Ground Almonds             75 gms
Milk Powder                    200 gms
Sugar                                200gms
Saffron Strands                1/2 tsp
Unsalted Butter                100gms
Flaked Almonds               25 gms


Beat the eggs in a bowl and leave aside.
Place the ground almonds, milk powder, sugar and saffron in a large mixing bowl and mix well.
Melt the butter in a small saucepan, pour over the dry ingredients and mix well with a fork.
Add the beaten eggs and blend.
Spread the mixture in a shallow 15-20 cm dish and bake in a pre-heated oven at 160*C for 45 minutes.
Check whether cooked by piercing  with a knife or a skewer, which will emerge clean if its done.
Cut into diamond shapes and decorate with flaked almonds.

This dish is best eaten hot but also be served cold with whipping cream.

Thursday, 17 July 2014

Fig agar-agar pudding with gulkand sauce and almond praline

That's a long title!! I think that's the effect watching MKR and Masterchef Australia. Feeling proud of being a blogger I created a new dish from scratch and with my own imagination, it's the courage given from blogging for the past four years. This month my partner for Shhhhh Cooking Secretly Challenge was Prathima Shivraj of Prathus Food, She gave me Dry Fruits and Spice. After a long thought process I finally decided on doing Agar Agar Pudding with Figs. Then wanted to add something along with, checked my pantry and found a bottle of Gulkand / Rose Petal jam, Voila Second component done, now to have texture in our dessert thought why not add crunchiness to it and added Almond Praline.
    What a decadent dessert it was, silky smooth pudding, chewy gulkand and crunchy praline. simply loved it, to me all the three flavors jelled together, If your kids are fussy about eating gulkand then you can substitute with Strawberry syrup, kids will like them.
Moving towards the recipe

You Need:

Agar Agar                       5 gms/  1/3 cup
Dried Figs                       50 gms
Milk                                560 ml
Sugar                              1/4 cup

For Gulkand Sauce:

Gulkand                          1/4 cup
Water                              1 tbsp

Almond Praline:

Sugar                             1/4 cup
Slivered Almonds           1/2 cup
Water                              1 tsp


Gulkand Sauce:

Combine gulkand and water together in a small sauce pan and cook for about 2-3 minutes in low flame.
Remove from fire and keep aside.

Almond Praline:

Combine Sugar and water in a sauce pan and cook in medium flame till the sugar dissolves and forms a golden caramel.
Add the Almonds and pour the mixture on a  greased butter paper and allow it to cool.
Later crush them to a coarse powder in coffee grinder / food processor/ mixer grinder.

Fig Agar- Agar Pudding:

Soak the Agar- Agar for 1/2 n hour. Then drain
Meanwhile boil the figs in a cup of water till it becomes tender, drain the water and grind the figs to a paste.
In a medium sauce pan add the milk, sugar and Agar- Agar and boil in medium heat till the agar-agar almost dissolves, it takes about 20 minutes.
Pass the milk through the strainer, to this add the ground fig paste and whisk them well, for 5 minutes, this will ensure a smooth silky pudding.
Pour them in individual cups and Allow it to set in refrigerate for minimum 3 hours.
When you are about to serve top them with Gulkand sauce and almond praline.


You can also pour them in a shallow glass bowl and set. Loosen up the sides by running a  small thin knife then around the sides, Invert them on a plate,  top it with sauce and praline. Cut them into squares, and Serve


Fig Agar-Agar Pudding with Strawberry Syrup and Almond praline:

Substitute the Gulkand with Strawberry Syrup,

Saturday, 5 July 2014

Khao Niaow Ma Muang/ Thai Sticky Mango Rice

After a long time participating in IFC that too with my fav Thai dessert, it reminds me of mambazha paal choru (( mango milk rice)) that we used to devour during mango season.
Mango, Coconut milk, sweet condensed milk, all heavenly items brought into one dish. Really enjoyed making them and eating them too

You Need:

Thai Jasmine Rice                             2 cups
Coconut milk                                    14 oz can
Sweetened Condensed Milk              1 cup
Desiccated Coconut                          1 cup
Ripe Mangoes                                   3 nos


Cook the rice according to the package instructions. This will yield 4 cups of cooked rice.
In a small pan add the coconut milk, sweetened condensed milk and half of the coconut  and bring them to a boil, Reduce heat  and simmer for 5 minutes, stirring them once.
Pour the mixture onto the prepared rice, mix them well, cover and set aside.
Meanwhile peel the skin from mangoes and slice them.
Toast the remaining desiccated coconut.
To serve scoop the rice into individual bowls, sprinkle desiccated coconut ( actually I did not in the actual photo). and place 1 or two slices mango  and  Serve.

Recipe Source: 

Tuesday, 1 July 2014

Coconut basboosa

Welcoming this year Ramadan with a famous Arabic sweet ---- Coconut Basboosa.   Basboosa is a traditional Arabic sweet n what could be better than it to start the holy month, this recipe shared by my best friend  is very easy to make and perfectly fits your Iftar menu to satisfy your sweet tooth.

    This basboosa is more cake like and the sweetness can be adjusted according to our taste buds, now going forward with the recipe. If you want the sweet the be mild don't add sugar syrup to it, but the basboosa will turn out to be little dry, alternatively add little sugar syrup to retain the moisture and also reduce the sweetness.

You need:

Butter.         100gms
Sugar.           1/2 cup
Egg.             2nos
All purpose flour.    2tbsp
Baking powder.     1 tsp
Semolina          1 cup
Dessicated coconut.    1/2 cup
Yoghurt.          2 tbsp
Milk.               1/2 cup
Slivered almonds

For sugar syrup:
Sugar.       1cup 
Water.        1/3 cup
Lemon juice.  Few drops
Orange blossom water.      1/2 tsp((opt))

Preparation :

Pre heat oven to 180*C and grease a 8"*2" pan

Prepare sugar syrup by dissolving sugar in the water in low heat, allow to boil for 3-5 minutes. 
Remove from heat and add the lemon juice and orange blossom water 

In a big bowl beat the sugar and butter together till becomes pale and creamy.
Add the eggs one by one and beat well.
Sieve in the all purpose flour and baking powder together and mix well.
Now add the rest of the ingredients one by one and mix together to form a batter

Pour the batter in the greased pan, place the almonds on top and bake for 30 minutes. Test with toothpick to check wether it's cooked well. 
Pour the prepared syrup (( in accordance to your taste, if you want super moist basboosa add all the syrup other wise just add half it's completely your choice))
Allow to rest for 2 hours. 
Invert them in a larger plate, cut them into diamonds