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Author: Sneh Chaudhry

The perfect rava modak recipe without the steaming method! Smooth, velvety outer layer made from semolina (suji) and milk then stuffed with coconut-jaggery sweet stuffing. Ingredients For stuffing: ½ cup Coconut grated, Fresh or frozen ¼ cup Jaggery (Gur) ¼ teaspoon Green cardamom seeds powder ½ tablespoon Khas khas (White poppy seeds) 4 Cashew nuts 1 tablespoon Raisins For outer cover: ½ cup Sooji (rava or semolina) (fine verity) ½ cup Water […]

About Dry Fruit Modak Recipe: A quick and easy modak recipe, specially made for the joyous festival of Ganesh Chaturthi! Ground and roasted dry fruits and nuts are mixed together to prepare the delicious prasad Modak, a popular sweet dish of Maharashtra and the favourite of Lord Ganesha. An offering of 21 modaks is presented […]

Improved digestion: Fenugreek seeds are rich in antioxidants and fibre. They aid the digestion process and also relieve constipation. A regular intake of fenugreek seeds-infused water in the morning is an amazing way to clean your bowels. Toxins get flushed out: This antioxidant-rich spice helps in flushing out the toxins from your body. So, your […]

Coconut Modak – Easy, soft and delicious Modaks made with desiccated coconut, condensed milk, cardamom and nuts! A perfect recipe for Ganesh Chaturthi festival. INGREDIENTS 1 Cup Desiccated Coconut ½ Cup Condensed Milk 1 Teaspoon Ghee ¼ Teaspoon Cardamom Powder 3-4 Tablespoons Chopped Nuts INSTRUCTIONS Dry roast coconut in a heavy-bottomed pan over a low-medium flame for about 2-3 minutes. No need to change the […]

Our new favourite fries are made from eggplant and served with spicy chickpeas and a dollop of Greek yoghurt. 1 tbsp extra virgin olive oil, plus extra, to drizzle 1 brown onion, finely chopped 3cm piece fresh ginger, peeled, finely grated 2 long fresh green chillies, halved, deseeded, finely chopped 2 garlic cloves, crushed 1 tsp ground […]

Despite the name, there is no trace of fish in this delicious eggplant dish. Originating from the Sichuan province in China, (yu xiang) literally means “fish fragrance” and describes a flavour profile that was originally used in preparing fish dishes from the region. Ingredients 3 Chinese eggplants (about 1 1/4 lb.), halved lengthwise and cut into […]

Chop Suey is a vegetable dish composed of assorted vegetables cooked down in a thick, gravy-like sauce. It usually contains pork, shrimp, and often even boiled quail eggs. This Chop Suey is a vegan take on the Filipino-Chinese classic that we’d often have at home. It’s a great way to use up leftover veggies and […]

Churma Laddoo mainly hails from the Gujarati Cuisine but has spread all over Indian cuisine, particularly in Western India including Punjabi and Maharasthra Cuisine. INGREDIENTS 3 cup wheat flour, coarse ¾ cup ghee Water, for kneading oil or ghee, for frying 3 tbsp almonds, chopped 3 tbsp cashew, chopped 3 tbsp raisins 2 cup jaggery ½ tsp cardamom powder 2 tbsp poppy seeds INSTRUCTIONS Firstly, in a large bowl take 3 cup wheat flour and ½ […]

This Eggless Vanilla Cake is simple to bake and uses readily available ingredients. The taste and texture makes it perfect for any occasion. INGREDIENTS: 2 and 1/2 cups All Purpose Flour 2 teaspoons Baking Powder 1 teaspoon Baking Soda 1/4 teaspoon Salt 2 tablespoons Sugar 1 can Sweetened Condensed Milk (I used a 300ml can) 1 cup Water 2 tablespoons Vinegar 2 tablespoons Vanilla […]

Makhan Mishri is an all-time favourite bhog of Lord Krishna. It is specially prepared for the bhog of Lord Krishna at the festival of Janamashtmi. Ingredients 1 bowl of Malai or cream 3-4 cups of water 2-3 tsp Mishri (candied sugar) Leaves Holi Basil As needed Rose flowers & petals for garnishing Steps Firstly take malai or cream and beat with […]