Wednesday, 4 September 2019


Anything or everything out of Indian cottage cheese is my all time favorite. One of my favorites among Indian desserts is this soft and spongy melt in mouth delicacy called Rasmalai.

It wasn't an easy task as it was my first try for rasmalai. Rasgulla, sibling of rasmalai 😉 I had prepared earlier, that too I have had some flops in one or two tries. Anything that needs chena which is prepared by breaking the milk is considered to be luxurious as to prepare them in good number we must be spending few liters of milk. And to be very honest patience is something that we need to have as well. I would say we learn the art of patience in the process of rasmalai making. But it is worth the effort. Eventually it is a home made delicious dessert that is the end product you get.
I had tried it around 2 months back when we had guests over a weekend. That day it turned out so

Tuesday, 7 May 2019

Mango Ice Cream

Whatever the season is, love for ice cream is something which never dies. Spring has shown its colors in our city and the onset of spring means, here there would be days which are really warm like summer alternating between some moderate temperature days and some cold days. But 2-3 weeks back we had such an awesome temperature. After season of chilling cold winters, it was a pleasure to luxuriate in the warm Sun outside and bask in a cone of one's favorite flavored ice cream.
I was like they definitely have good amount of loaded sugars and artificial colors or flavors in them, why not try one of our favorite flavors at home and guess what, it is mango ice cream. Yes, you read it right, I added no sugar, no colors! Bingo yet it turned out yum.

Thursday, 2 May 2019

Holige/ Havyaka style sakkare holige/Kadalebele holige

Any big function at native (ooru) is not without this holige complete. My kiddo calls it sweet chapathi, though now she knows the name 'holige'. It is famous throughout India. In different states it is made in their authentic way, named puranpoli in the north, obbattu or holige in Karnataka. I love this Dakshinakannada way of sakkarekadalebeleholige. I could just make 8. In native they get prepared in '3 digit number' say 200 or 300 for moderate functions. Today my husband ate them and told well from next time we can skip calling our adigebhatru(cook)😉 for functions, as this has turned out to be very close to what they prepare a day ahead of function at native. 

Sunday, 17 March 2019

Palak Paneer/Indian Cottage Cheese with Spinach

I still remember I have posted this recipe long back, back then also I used to like my palak paneer without tomatoes, even today it is the same, only thing that changed is the masalas/spices that I used then and now, and another thing is Paneer I used to fry, but now I like them without frying. Well I guess it is not only me, there are many who like their Palak Paneer green, I feel adding tomatoes change the color, also cooking the spinach leaves for long and covered cooking turn them to a different green color which I don't prefer. So here goes my new version now unlike the old way of palak paneer which is a family favorite since more than a year now😉