How many of you have started your Diwali preparations? I started it yesterday with this delicious burfi. This is a cross between kalakand and milk burfi. I prepared paneer with 4 lts of milk yesterday with a plan to make kalakand. But after preparing kalakand so many times, I just…
Diwali is round the corner and you might be thinking of making various sweets and savouries for celebrating the festival of lights. I remember when I was young, my mom started planning before a month and started with the preparations. And every day, we used to have fun. Gone are…
For this month’s ICC, Srivalli selected an Assamese recipe – Kordois. These are prepared for Magh Bihu festival. Even before knowing the name, I have prepared this several times before marriage, after watching a TV show. We used to make both sweet and savoury versions at home. And we used…
This post was supposed to be for Rakshabandhan. I almost sat before my PC when I got the phone that mom was hospitalized. So I shut down my PC and started to my mom’s place. I even forgot to take the rakhi for my brother. And the following days were…
Happy Independence Day To All My Readers Let us celebrate this Independence Day with a delicious Hyderabadi Sweet Meethe Ghoday. For this month’s Indian Cooking Challenge Srivalli as per Mirelle’s suggestion announced this sweet from Monas’s blog. After the Hyderabadi biryani yesterday, it would be so nice to…
Goond is an edible gum extracted from bark of a tree. They provide heat to the body and so it is consumed during winters. They are available in the form of crystals and you need to deep fry them in ghee before adding to the ladoo mixture. Wheat flour and…
Divya of You Too Can Cook has been organising a very interesting challenge every month which is called as the South Vs North Challenge. There are two groups among members. Every month, the member from North group will challenge the South Indian group with an authentic North Indian recipe whereas…
Yesterday I completed Sai Pooja which was going on for a week and for the prasad I made this rich and creamy halwa. I wanted to make it in peda shape so had to refrigerate before separating the slices. But you can also scoop and serve it in a bowl…
Happy Ugadi To All My Readers Today is Ugadi and it is the New Year for people residing in the Deccan region. For Tamilians the new year falls on April 14th. To celebrate the start of the new year,I made the Bengali sweet kir kadam also known as ras kadam.…
Any regular reader of my blog will know that I participate in Blogging Marathon every month. It first started as non stop blogging and then to make it stress free, Srivalli made it into a 3 day per week Marathon. After a long gap the non stop blogging is on…