Parwal ki Mithai

Preparation time 5 minutes

Cooking time 30 minutes

Yield 250g



Parwal (Pointed Gourd) 250 g

Soda-bi-Carb ½ ts

Sugar 1 cup

Pineapple Essence 2 drops

For Stuffing:

Cottage Cheese (Paneer) 50 g

Condensed Milk 2 tbsp

Almond Powder 2 tbsp

Cardamom Powder Pinch


For Garnishing:

Almond chips and Pistachio Chips

Edible Silver Foil



Peel all Pointed Gourd. Cut a slit on each and remove all seeds and pulp from them.


Put 2 glassed of water in a pan to boil on high flame. When it starts to boil, add Soda-bi-Carb and Pointed Gourd. Cover the pan with a lid and cook for 3 minutes on high flame.


Take Sugar in a pan and add 1 cup of water. Put the pan on medium on flame. Stir it occasionally and make single string syrup. When syrup is ready to single string, reduce the flame to low. Drain and add cooked Pointed Gourd in this syrup and continue cooking on low flame for approx 5 minutes. Switch off the flame. Leave it for approx 1 hour.


For Stuffing:

Take all listed ingredients for Stuffing in a pan and mix well. Cook on low flame for 4-5 minutes while stirring occasionally. Leave it to cool down.


Fill each Pointed Gourd in the syrup with prepared Stuffing and arrange on a plate.


Garnish each one with Almond chips, Pistachio chips and Edible Silver Foil.


Refrigerate for at least 30 minutes.


Serve cold.



Celebrate with Bihari Sweet…Parwal ki Mithai…

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Ice Cream Topical Treat

Preparation time 5 minutes

Cooking time 5 minutes

Servings 2



Bread Slices 2

Ghee to fry

Powder Sugar as needed

Banana Strawberry Ice Cream 1 Scoop

Condensed Milk as needed


Banana Slices for garnishing



Cut all Bread Slices in round shape.


Pan fry both sides of round cut Bread Slices using Ghee.


Dust both sides of pan fried bread slices with Powder Sugar.


Put a prepared Bread Slice on a serving plate.


Put a scoopful of Banana Strawberry Ice Cream on Bread Slice.


Drizzle Condensed Milk over it.


Put Banana Slices to garnish.


Serve immediately.


Ice Cream Treat is Always Hard to Resist…

Topical Treat Makes it Totally Irresistible…


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Ghee Cake

Preparation time 10 minutes

Baking time 30 minutes

For 5 Persons



Milk ½ cup

Ghee ½ cup

Curd ½ cup

Sugar Powder ½ cup

Milk Powder ½ cup

Refined White Wheat Flour (Maida) 1 cup

Baking Powder 1 ts

Baking Soda ¼ ts

Mix Nuts ¼ cup

Tutti Fruity 1 tbsp


Ghee for greasing moulds

Refined White Wheat Flour for dusting moulds



Take in a bowl all together, Sugar Powder, Milk Powder, Refined White Wheat Flour, Baking Powder and Baking Soda. Sieve to mix well.


In another bowl, take Milk, Ghee and Curd all together. Mix well. Add sieved content and beat it so well.


Add Mix Nuts and Tutti Fruity and mix well.


Grease cake mould with Ghee and dust with Refined White Wheat Flour. Pour prepared batter in this mould.


Preheat oven. Put prepared mould in preheated oven.


Bake for 30 minutes at 200°.


Remove from the oven, let it cool down and unmould it.


Offend The Diet for a While…


While Celebration…Celebrate with Yummy GHEE CAKE…

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Sweet and Salty Bites

Preparation time 2 minutes

Cooking time 10 minutes

Servings 10



Crack Jack Biscuits 10

Sugar ½ cup

Butter 2 tbsp

Cream ¼ cup

Dark Chocolate ¼ cup

Milk Chocolate ¼ cup



Set Aluminum Foil Paper on a baking dish.


Arrange Crack Jack Biscuits on it.


Take Sugar in a pan and melt it low flame while stirring occasionally. Add Butter and Cream. Stir while on low flame until it thickens. Then, pour this mixture over arranged Biscuits on a baking dish.


Pre-heat the oven. Bake it for 2 minutes only at 180° in pre-heated oven.


Immediately, when it is still hot out taking out of the oven, shred Dark Chocolate and Milk Chocolate to sprinkle all over it. Chocolate will be melted due to the temperature.


Keep it in the refrigerator for 20 to 30 minutes to set.


Cut pieces of size and shape of choice.


Serve fridge cold for better taste.


Just Bite It…and…Say It…


Is it Sweet…!!! Is it Salty…!!!

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Green Bhaji Pav

Preparation time 15 minutes

Cooking time 15 minutes

For 2 persons



Oil 2 tbsp

Ginger-Garlic-Chilli Paste 1 tbsp

Spring Onion chopped 1 cup

Spring Garlic chopped ¼ cup

Tomato chopped 2

Capsicum chopped 1

Mix Vegetables chopped 2 cup

(Egg Plants, Potato, Bottle Gourd, Cabbage, Cauliflower)

Spinach Puree ½ cup

Green Peas 2 tbsp

Pavbhaji Masala 1 ts

Garam Masala 1 ts

Salt to taste

Spring Garlic chopped for tempering             2 tbsp

Onion Rings for garnishing

Buns for serving


Heat Oil in a pan. Add Ginger-Garlic-Chilli Paste, Spring Onion, Spring Garlic, Tomato, Capsicum and Mix Vegetables. Partially cook on low-medium flame for a while. Add Pavbhaji Masala, Garam Masala and Salt. Mix well. Add Spinach Puree and Green Peas. Continue cooking for a while.


In another pan, heat Oil. Temper Spring Garlic in heated oil.


Pour tempered Spring Garlic on cooked vegetable.


Garnish with Onion Rings.


Serve with Buns.


Enjoy Diversified Taste of Bambaiya Bhaji Pav (Mumbai Bhaji Pav).

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Yummy Chocolate Bar – Chikki Chocolate Bar

Preparation time 2 minutes

Cooking time 10 minutes

Servings 6



Sesame Seeds ¼ cup

Flax Seeds ¼ cup

Puffed Rice (Mamra) ½ cup

Roasted Gram skinned and split ¼ cup

Roasted Salted Peanuts ½ cup

Dark Chocolate 100 gm

Milk Chocolate 100 gm

Butter plain 25 gm



Preheat a non-stick pan. On low flame, taking care of not burning any ingredient, roast Sesame Seeds, Flax Seeds, Puffed Rice, Roasted Gram and Roasted Salted Peanuts. Remove the pan from the flame.


Add Dark Chocolate, Milk Chocolate and Butter. Mix well. Set in moulds. Keep it in refrigerator for approx 30 minutes to set.


Cut the Bar and serve cool.



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Aloe Vera Halvo – Aloe Vera Pudding

Preparation time 10 minutes

Cooking time 20 minutes

For 4 Persons


Aloe Vera 100 gm

Ghee 100 gm

Milk 1 cup

Milk Khoya 200 gm

Sugar 100 gm

Edible Gum fried ½ cup

Almond broken pieces ½ cup

Nutmeg Powder 1 ts

Cardamom Powder 1 ts

Dried Ginger Powder 1 tbsp

Poppy Seeds 1 tbsp



Heat Ghee on low flame. Roast Aloe Vera brownish.


Then, increase the flame to medium. add Milk. Milk will curdle. Continue on medium flame while stirring until the separated water from Milk is steamed away.


When no water is seen, add Milk Khoya and continue until Milk Khoya is cooked well.


Add Sugar and continue stirring on medium flame until the mixture becomes thick.


Reduce the flame to low. Add fried Edible Gum, broken pieces of Almonds, Nutmeg Powder, Cardamom Powder, Dried Ginger Powder and Poppy Seeds. Mix very while on low flame for 2-3 minutes.


Take a lump of Aloe Vera Halvo on a serving plate.


Garnish with sprinkle of Almond Flakes and Poppy Seeds.


Consume Aloe Vera…Make Health Your Wealth…

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Popped Sorghum Pizza

Preparation time 5 minutes

Cooking time 5 minutes

Servings 4



For Pizza Base:

Jaggery ½ cup

Red Chilli Powder Pinch

Chilli Flakes Pinch

Oregano Pinch

Oil 1 ts

Popped Sorghum 2 cup

For Pizza Sauce:

Butter 1 tbsp

Garlic chopped ½ ts

Onion chopped 1

Tomato Puree 1 cup

Tomato Ketchup 1 tbsp

Chilli Sauce 1 ts

Corn Flour Slurry 1 ts

Chilli Flakes ½ ts

Oregano ½ ts

Salt to taste

For Topping:

Butter 1 tbsp

Onion chopped 1

Capsicum chopped 1

Salt to taste

Chiili Flakes 1 ts

Oregano 1 ts

Cheese Shred 1 tbsp

Olives cut halves 5-7


For Pizza Base:

Pre-heat a non-stick pan on low flame. Add Jaggery. When it starts to melt. Add Oil, Red Chilli Powder, Chilli Flakes and Oregano. Stir slowly. When it thickens, remove the pan from the flame. Add Popped Sorghum. Set in Pizza Mould and leave it to cool down. Then, unmould it. Keep it a side..


For Pizza Sauce:

Heat Butter in a pan on low flame. Add chopped Garlic and Onion. When sautéed, add Tomato Puree, Tomato Ketchup, Chilli Sauce and Corn Flour Slurry. Mix well. Add Chilli Flakes, Oregano and Salt. Mix well. Stir it until it thickens. Remove the pan from the flame. Keep it a side.


For Topping:

Heat Butter in a pan on low flame. Add chopped Onion and Capsicum. When sautéed, add Salt and mix well. Remove the pan from the flame.


For Assembling:

Take Pizza Base on a serving plate.


Apply prepared Pizza Sauce spreading on the top surface of it.


Spread prepared Topping all over it.


Sprinkle Chilli Flakes, Oregano and Cheese Shred. Arrange Olives halves.


Serve immediately after assembling.


Splendid Style of Pizza…


Poppy Sweetie and Spicy…


Popped Sorghum Pizza…

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Sweet Popcorn Pizza

Preparation time 5 minutes

Cooking time 5 minutes

Servings 4



Sugar ½ cup

Cream ¼ cup

Butter 2 tbsp

Popcorn 1 bowl

For garnishing:

Mix Nuts roasted

(Cashew Nuts, Almonds, Walnuts, Peanuts)

Chocolate Sauce

White Chocolate Sauce

Colourful Sugar Sprinkler



Take Sugar in a not-stick pan. Spread Sugar well in the pan and put the pan on low flame. When Sugar starts to melt, stir it slowly and let it be on flame to melt completely. When, melted completely, add Cream and Butter and stir slowly and continuously. When it changes the colour to light brownish, switch off the flame.


Add Popcorn and mix well. Set in a greased round plate. Leave it to cool down for 10-15 minutes.


Unmould from the round plate and arrange in a serving plate.


Sprinkle roasted Mix Nuts. Pour Chocolate Sauce and White Chocolate Sauce spreading over it.


Garnish with Colourful Sugar Sprinkler.


Have You Ever Enjoyed Pizza without usual Pizza Base…!!!

It Is Here…For You…

Chocolaty Sweet Popcorn Pizza…

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Achu Murukku / Acchappam / Gulabi Puvvulu / Rose Cookies

Preparation time 5 minutes

Cooking time 10 minutes

Servings 20


This Recipe is originated in Southern India. It is Sweet Crispy snack, especially very favourite during Christmas festive season.


It is called, Acchappam in Malayalam (Kerala), Achu Murukku in Tamil (Tamilnadu), Gulabi Puvvulu in Telugu (Andhra Pradesh).


Because of its shape resembles with Rose Flower, it is known as Rose Cookies.



Rice Flour ½ cup

Refined White Wheat Flour (Maida) 2 tbsp

Powder Sugar ¼ cup

Salt Pinch

Sesame Seeds 1 ts

Coconut Milk 1 cup

Oil to deep fry



Take Rice Flour in a bowl.


Add Refined White Wheat Flour, Powder Sugar, Salt and Coconut Milk. Mix well to prepare batter. You can use mixer blender jar or handy blender to mix well and to make it smooth.


Add Sesame Seeds and stir to mix.


Prepare somehow thick (not very thick, not very watery) batter. The consistency of batter is very important to make it not sticky and make it crispy when fried.


Heat Oil in a deep fry pan on slow flame. When Oil is heated, put Murukku mould in heating Oil.


Heat Oil in another deep fry pan on medium flame.


Put Murukku mould in heating Oil. When mould becomes hot, dip it in to prepared batter. Dip approx ¾ part of the height of the mould to make it easier to release the batter from the mould in to Oil. Batter will stick on the mould.


Put the mould with batter in to heating Oil. It will cause bubbles in heating Oil. When bubbles reduce, shake the mould very gently to release partly fried Murukku from the mould. If it is needed, you can use fork or knife to push Murukku gently to release from the mould.


(After releasing Murukku, put the mould in heating Oil on low flame to prepare to use it again.)


Fry Murukku to light brownish. Flip to fry both sides well.


Remove well fried Murukku from the pan.


Serve fresh and hot or let it cool down and store to serve anytime later.


Make Your Favourite Festival Sweeter with South Indian Sweet Snack…

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