I made this kulfi for my daughter’s third birthday party earlier this week and all of my friends and kids liked it.So here I am posting the recipe.I made about 60 such kulfi ‘s using small paper cups and craft sticks.


1 tin sweetened condensed milk

Heavy whipping cream 1.25 cups

(I measured whipping cream in empty condensed milk can)

1 tbsp MTR Badam feast powder

(alternately saffron,crushed elaichi and other preferred falorings can be added)

1/2 envelope gelatin dissolved in lukewarm water

(alternately ,fruit pectin or china grass can also be used)

crushed unsalted nuts as desired


Fold in condensed milk,whipping cream in a blender and mix just until combined.Add dissolved gelatin,badam feast powder or choice of flavor  and desired nuts.Just stir the mixture gently once and pour into paper cups.Insert a craft stic in the centre.Freeze for 4-5 hours or until it is set firm like icecream.To serve gently tear the paper cup from top and peel off to the bottom.

Enjoy creamy kulfi.


October 29, 2008 at 10:01 pm Leave a comment

Quick Onion Chutney

My mother used to make this chutney very rarely back in my home. Rarely because not everyone in our house was fond of onions and she made it only for the excerptin the family i.e  me of course. I like this chutney better with the cooked onions .But,raw onion works and tastes equally good.This is very simple to make and can be a great spicy sandwich spread ,perfect for any indian bread or rice and can be made in no time.


1 medium onion chopped in any size

1 flake of tamarind piece.Tomato can also be substituted.

If using tomato add 3 grape tomatoes or half of a medium sized tomato

salt to taste

1 tsp red chilly pickle


Cook chopped onion along with tamarind/tomato in a tsp oil.Let cool.Grind this with a tsp of red chilly pickle and season with popu

August 24, 2008 at 8:27 pm 1 comment

Stuffed Potato Bajji

To make these stuffed potato bajjis,baby potatoes are the best pick.


10 baby potatoes
Oil for frying
1/4 cup besan
1 tablespoon rice flour
baking soda
For stuffing
2-3 dry chillies
1 garlic pod
1/4 cumin
1. Make a coarse powder of all ingredients given under stuffing adding a pinch of salt.

2. Make a thin batter of pancake batter consistency,using besan or chick pea flour, rice flour,pinch of baking soda,and a pinch of red chilly powder is desired.

3. Pressure cook potatoes in lightly salted water if desired.
4. Adjust salt as there is salt already in the stuffing and the coating batter.
5. Peel and slit the potatoes either sides making sure both the slits are perpendicular to each other.carefully stuff with the prepared stuffing powder.dip the stuffed potato in the prepared batter for coating.
6. Deep fry till the potato looks golden on all sides.
7. Slice the potato into halves and drizzle some lemon juice and enjoy with chopped onions if desired.

August 8, 2008 at 8:05 pm 4 comments

Happy Varalakshmi Vratham

Hi all
August is month of festivals and every friday is very auspscious for all women in India.With many pujas and festivals coming after this.Lets start our season with varalakshmi puja.I wish all my fellow bloggers happy varalakshmi vratham.I pray varalakshmi to give all the happiness for everybody and bless us with wealth,happiness and prosperous year ahead.


August 7, 2008 at 12:42 am 1 comment

Vegetable Biryani

Vegetable biryani has been my alltime favourite whether its for a get together or family time whatever it is, I prefer biryani because of the aroma it creates.Thanks to Sudha my cousin who shared her recipe.


Basmati Rice 5 rice cooker cups

Dry Masala

Bay leaves 5

Cloves 3

Elaichi 2

Shahjeera 1 spoon

Oil 5 tablespoon






For Masala

Ginger 1 inch

Garlic 5 pods

Green chilli 7-8 depends on your spice levels

Mint 15-20 leaves

Coriander 3-4 sprigs

Cinnamon 1/2 inch

Cloves 3

Elaichi 2

1.Grind wet masala into fine paste.
2.Heat oil in a wide vessel and add elaichi,bay leaves,cinnamon , cloves fry them and keep them aside.
3.In the same oil add masala paste and fry it until its golden brown
4.Add vegetables one by one , first add beans and potato as they need longer time to fry , slowly add rest of them and cook for 5mins until they change their color
5.Add pudina and curd and wait until they are fried.
6.Add rice and let it get coated with masala and oil mixing them properly and allow it cook for a min or two
7.transfer all these contents into rice cooker , add salt according to taste.Add bayleaves and rest of the fried masalas in the rice.
8. Fill the rice cooker with water in 1:2 ratio and cook

August 6, 2008 at 11:12 pm Leave a comment

Moong Dal Laddu/Pesara Sunni

This is my sister’s recipe learnt from her motherinlaw.Its easy to make and also comes out good.
For this we need :
Moong dal 1 cup
Rice 2 teaspoons
Sugar 1 cup
Elaichi Powder a pinch
Ghee 1/2 cup
Roast moong dal and rice in a kadai on low heat until they turn golden brown.
Leave them aside until they are at around room temperature and grind them into powder.
Grind sugar separately into powder along with elaichi pods if you do not have elaichi powder.
Meanwhile we can heat ghee until its transparent and liquid in consistency on low heat.
Mix all dry ingredients in a bowl and add ghee slowly checking if it is enough to make round balls.Leave them aside for few minutes for the ghee to settle down.
We can use urad dal also instead of moong dal with the same proportions.

July 3, 2008 at 2:55 pm 3 comments

My Cousin’s Mixed Vegetable Curry

Its been a long break from blogging for me.For some time,it was because of some problems with our laptop and then because of my long vacation .I am in my hometown Vizag now having a nice time with family and hope to resume blogging from first week of august.Meanwhile,my cousin ,Sudha,who is an excellent cook is interested in contributing some of her recipes.

Mixed vegetable curry in my cousin Sudha’s words,

Ingredients :
Potatoes 4-5
Tomatoes 2
Peas & Carrots 1 cup
Onion 1
Green Mirchi 5
Coriander 2-3 strands for garnishing
Mint Few leaves
Curry leaves 1 strand
Coriander powder 1tsp
Mirchi powder 1 tsp
Turmeric 1/2 tsp
Salt To taste
Mustard seeds 1tsp
Cumin seeds 1/2tsp
Add oil to frying pan and then add mustard and cumin seeds for seasoning. After the mustard seeds splutter add finely chopped onions to it and fry them until the onions turn slightly brown. Then add coriander powder, turmeric,tomatoes and fry for 1 minute. Then add all the veggies of your choice potatoes,peas,carrots etc and also add cut green mirchi, few mint leaves , curry leaves and salt to taste. Add water to the curry and cook it until all the veggies are done. Put some chopped coriander for garnishing. Your mixed veg curry is ready to eat with white rice, chapathi or pulao.

June 25, 2008 at 11:54 pm 2 comments

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