Collection of 11 easy chocolate desserts which can be made for birthdays, valentines day, holidays, bake sale, christmas, get togethers and more.
All the desserts I am sharing today are quick, easy and decadent. I have no bake recipes, five minute dessert, fancy looking cake, microwave recipe and many more.
Chocolate Ricotta Mousse– easy and delicious 5 minute dessert made with ricotta cheese and coco powder. This creamy mousse will be your go to dessert to satisfy your sweet tooth.
Chocolate ricotta mousse is a fool proof recipe, made instantly with four ingredients. This delicious recipe can be indulged instantly or put it in the refrigerator until you are ready to serve. Tastes best when chilled. Continue reading
Mamidikaya Pappu or Mango Dal is a classic Dal from the cuisine of Andhra. Mamidikaya means raw mango in telugu and pappu translates to dal (lentils). Its a dal made with raw mango. Its a simple but amazingly tasty recipe. Serve the mango dal with rice, ghee, papad and a pickle on the side.
3 street style dosa recipes – India is famous for its scrumptious, tasty and affordable street style food. Today I am sharing three street style food recipes made with dosa batter. They are chili cheese dosa, pav bhaji dosa and veggie pizza dosa. These lip smacking dosa’s are too delicious to miss.
Pressure cooker Pasta, is a quick, easy and delicious one pot meal. Fresh pureed tomatoes , veggies and spices are cooked with dry pasta in a pressure cooker. Perfect dish to make for those busy week day dinners.
Dates Almond Ladoo recipe (made in 5 minutes) – Quick, easy and healthy laddo’s made with three ingredients. A perfect mid morning, mid afternoon snack or just enjoy when you are craving for something sweet.
Soya Chunks Manchurian recipe with step by step pictures – Sweet, spicy and tangy Indo chinese style appetizer made with soya chunks.
Soya Chunks Dry Manchurian also called as meal maker manchurian, is made in two stage preparation. Continue reading
Bajra & Ragi Masala Rotti – it’s a gluten-free rotti made with bajra, ragi and spices.A nutritious and filling recipe,served with plain yogurt and pickle.
Rotti is a popular breakfast recipe from Karnataka which is made with rice flour called akki rotti. This recipe is an adaptation of akki rotti but made with bajra and ragi flour.
Bajra also called as pearl millet is loaded with nutrious values. Bajra helps lower the bad chloestrol in your body. It has a good amount of fiber and aids digestion. It’s an amazing grain to incorporate in your diet.
Ragi (finger millet or nachni in hindi) is my absolute favorite millet and is loaded with nutritional benefits. Its rich in vitamin d, fibre, calcium and helps in weight loss, control diabetes. ragi mudde and ragi ganji are some of the well know and popular recipes. Continue reading
Sweet Corn vada recipe – crispy and tasty deep fried snack made with sweet corn ,onion, rice flour and spices. Enjoy the sweet corn vada with a cup of chai or coffee.
Vada (fritters) is a common snack recipe made in South India. Its popularly made with chana dal and is called masala vada.
In today’s recipe I am using corn to make the vada. You can use either sweet corn or regular corn. Corn is coarsely ground and mixed with onion, chili, ginger, garlic and coriander leaves. Rice flour is added to bind the mixture together. The corn mixture is deep fried until golden brown.
Enjoy these crispy and tasty corn vada as a evening snack with a cup of masala tea or coffee. You can also enjoy the corn vada as a starter or finger food. Continue reading
Indian cuisine is popular for its delicious and tasty curry recipes. The combination of many different spices like coriander, cumin, garam masala, kasoori methi, red chilly powder, ginger and turmeric make these curries tasty and flavorful.
Each region has its own version of making the curries. In north india you will find curries using a good dose of ginger, garlic, garam masala and kasoori methi.
Green chilly and curry leaves are a big part of flavor, when it comes to the south indian curries. Continue reading
Collection of recipes for kids after school snacks –
Pan fried potato is a healthy take on french fries. Sliced potatoes are pan fried with some spices. Makes for a tasty evening snack for kids.
Rice Bonda ( deep fried rice balls) is a quick snack made with left over rice. I served chocolate strawberries and cold milk on the side.
coconut ladoo recipe with condensed milk, detailed recipe and step by step pictures– coconut ladoo is a quick and easy Indian sweet made in 10 minutes. the two main ingredients which go into making this laddu is desiccated coconut (dry coconut) and sweetened condensed milk. condensed milk is popularly called milk maid over the Indian sub continent.The laddu tastes great with just these two ingredients. I have added crushed cardamom and pistachio for nice aroma and crunch.
My collection of 25 Indian Sweets and also check out 5 quick and easy diwali sweets made under 15 minutes.
Valentines day celebrated on February 14, is a special day marked for the celebration of love in many regions around the world. Though not a public holiday, over the years valentines day had become one of the most popular celebrations. A day dedicated for Celebration of love- love for your spouse, love for your parents, love for your kids, love for your friends and family.
Wishing everyone a very happy makara sankranti and pongal festival. Sankranti is a festival that signifies the beginning of the harvest season for the farmers of India.It is also called ‘Makara Sankranti’, it is celebrated primarily in the states of Andhra Pradesh, Karnataka, Maharashtra and few other states. In tamilnadu, the festival is called Pongal.
In Andhra pradesh & Telangana, we call it “pedda panduga” which means the big festival. It is generally a three day festival. Each day has its own significance.
• The first day being the bhogi panduga
• Second day Sankranti and
• The third day is Kanuma.
Family gatherings and delicious food are apart of the festival celebrations. Here i have compiled few recipes for the sankranthi or pongal festival.
To get the video recipes of some of the recipes from the below collection, please do check out my new you tube cooking channel –
cranberry pickle recipe– sweet and sour cranberry pickle made with cranberry,chilly powder, mustard and fenugreek seeds.Serve the cranberry pickle with toasted bread, dal or yogurt rice.
You can find the video of the cranberry pickle in my you tube channel – Madhu’s Everyday Indian. Please subscribe to my youtube channel for more videos. Continue reading
paneer butter masala recipe
paneer butter masala recipe with video and detailed instructions- paneer butter masala is one of the most popular restaurant favorites in India and around the world. the curry is made with Cubed paneer (indian cottage cheese) and is cooked in a onion, tomato and cashew base. Its a rich creamy sauce and is absolutely finger liking good. Its a great side dish that can be served with Nan ( the Indian flat bread), whole wheat chapathi, plain rice or jeera rice (cumin rice). I like to eat with oats paratha. Continue reading
Masala vada is a deep fried lentil fritter which are crispy on the outside and soft inside. A very popular recipe from South India and a perfect tea time snack. They can be served with coconut chutney or just plain with a cup of hot tea or coffee. It’s vegan too! Continue reading
Almond Halwa made in 10 minutes
Bobbatlu / Puran Poli / Obbatu
Poopy seeds Halwa | Gasalu/ Gasa Gase Halwa
Coconut Jaggery balls | Kobbari bellam vundalu
Sooji Halwa/Kesari bath/Rava Kesari
Cracked wheat Halwa/ Godhuma rava Halwa
Whole wheat halwa | Aate ka halwa
Sprouted Green Moong dal & Raw Mango Kosumbari
Andhra style Tamarind rice (Chintapandu Pulihora)
Maida Ponganalu recipe – Ponganalu is a easy and tasty deep fried snack recipe made with three different flours, green chily, onion and curd. Serve with peanut chutney and tea/coffee.
Ponganalu is a traditional evening snack prepared in Andhra Pradesh. Generally left over dosa or idli batter is used in making these ponganalu.
Today I used maida ( all purpose flour), rava and rice flour. These are combined with onion, green chilly, plain yogurt (curd) and coriander leaves to form a thick dough. The dough is deep fried to golden brown.
Serve the maida ponganalu with peanut chutney. Though you can serve with any other chutney like carrot capsicum chutney, I think these tastes very good with peanut chutney.
Maida ponganalu with a cup of masala tea, is a perfect snack on a cold winter day.
You can also check the Instant Rava Vada video in my YouTube channel – Madhu’s Everyday Indian
Ingredients:
Punugulu aka Punukulu is a deep fried dish made from left over Idli/Dosa batter. Its a very popular evening snack in Coastal Andhra. Its a great way of using up the left over Idli/Dosa batter. Personally i prefer using Dosa batter to make the punukulu.
This is a deep fried snack, which can be enjoyed with some Hot coffee or tea. If you are looking for a healthier version of this snack, try making Gunta Pongananlu with it. I have already blogged Gunta Ponganalu recipe.
Make sure the batter is slightly thick in consitency.
Now take oil for deep frying. When the oil gets hot, drop in spoonfulls of the batter. Do not over crowd the pan.
If the oil is in the right temperature, very soon the punukulu will float to the top.
Fry on both sides in medium heat till golden brown.
Enjoy as is or with some chuntney of your choice.
Rasgulla Ice Cream – an amazing cold dessert made with rasgulla, ice cream, strawberry and almonds. Its super easy make a head recipe which will be loved by kids and adults. Try this rasgulla ice cream for diwali, hoil, in summer or any occasion.
My collection of 25 Indian Sweets and also check out 5 quick and easy diwali sweets made under 15 minutes.
I am very excited to share this recipe today.Its a fun and interesting recipe because of the combination of ingredients.
You may have eaten the combination of gulab jamun and ice cream, but the combination of rasgulla and vanilla ice cream ?
Not really…..
But let me tell you this just works…… and its too good.
Sometime back one of my dear friends gave me a dessert recipe which uses rasgulla, vanilla ice cream and strawberry. The combination sounded very interesting, so came home and immediately tried it. I also added few slivered almonds to the Ice cream cake. . It was an instant hit with my family and friends.
Do try the recipe, I can guarantee you will definitely fall in love with it.
If you are looking for more cold desserts, please do take a look at my
Here is my collection of 25 diwali sweets and smoothie and lassi recipes.
Take out the vanilla ice cream from the freezer, leave it on the kitchen counter for 10 minutes. we are looking for slightly soft texture, but not runny.
Meanwhile, take the Rasgulla out. You can go with either canned rasgulla, home made or store bought. I used canned rasgulla.
Take each rasgulla and gently squeeze out the syrup. Dont make it too dry, little moisture in the rasgulla is ok.
Squeeze out the syrup from the rest of the rasgulla and place them in a bowl.
Crumble the rasgulla, few little chunks here and there is ok.
Clean the strawberry, pat them dry.
Cut the strawberry into small pieces.
(last updated on Nov 6, 2018)
Pongal cutlets – pongal cutlets are easy and tasty snack recipe made with left over pongal. Its a great way of using up the left over pongal from morning. Try these pongal cutlets as a evening snack with a cup of coffee or tea.
Serve these pongal cutlets with green and tamarind chutney. Kids as well as adults will love these cutlets and will be surprised to know that these were made with left over pongal.
One of the best breakfasts of a South Indian house hold is Pongal. It tastes best when eaten hot. But when it sits for few hours, pongal tends to become hard. This is one of the best ways to use up left over pongal. Continue reading
Chana dal Payasam is a traditional sweet made with chana dal, sago, milk and jaggery. Its a popular south indian payasam made during festivals.
Payasam is also called kheer in North india. In Andhra Pradesh,Chana dal payasam is called Senaga pappu payasam. In Tamilnadu its called Kadalai Paruppu payasam. Its a delicious, tasty and healthy dessert made during festivals and gatherings.
South India is popular for different varieties of payasam recipes. The base for the payasam is generally milk, jaggery/sugar, nuts and cardamom. The main ingredients can be either vermicelli, rava, moong dal, paneer. In today’s recipe the star ingredient is chana dal along with sago/saggubiyyam.
If you are looking for more recipes, do check out my you tube channel – Madhu’s Everyday Indian
To Grind:
Whole Cashews – 10
Grated fresh coconut –1/2 cup
Cook chana dal with 1.5 cups of water in the pressure cooker. Make sure the dal still holds its shape, so its very important not to over cook it.
In a vessel add the sago/sabudan with two cups of water. Cook till soft, mixing often. Drain the sago and set a side.
In a mixer grind the cashew and coconut with half cup of milk.
In a small pan add the ghee and fry the cashew and raisins till golden brown. Set a side.
Now in a heavy bottomed pan, add one cup of water and jaggery. Boil till the jaggery melts completely. You can strain the jaggery syrup to remove any impurities.
Add the cashew-coconut paste and 3 cups of milk. Cook all these in medium heat for about ten minutes.
Nowadd the cooked chana dal and boil the whole thing in low heat for another ten minutes.
Finally add the cardamom powder and fried cashew and raisins.
Offer as naivedyam to the god and enjoy this payasam with your loved once.
Serve the payasam warm. Its tastes good when it is cold too.
Please note that the payasam gets thicker after couple of hours, you can thin it out by adding some milk or water.
cook chana dal in water and drain the excess water.
Cook the sago/ sabudan in two cups of water.
Grind the cashew and coconut with milk to a smooth paste.
Boil Jaggery in a cup of water.
Add the cooked sago to the jaggery mixture.
Cook the sago in the jaggery syrup for couple of minutes.
Add the coconut and cashew paste to the sago, jaggery mixture.
Add milk and cook the whole mixture for five minutes.
Add the cooked chana dal and simmer the payasam for ten minutes.
Finally add the ghee roasted cashew and cardamom powder. Give a final stir and turn off the heat.
Enjoy the tasty chana dal payasam warm.
Almond halwa made in 10 minutes
Vangi bath is a Karnataka special rice dish made with brinjal (egg plant). A special vangi bath masala powder is used to make the vangi bath recipe. Its a dry rice dish served with mosaru bajji or raita.
Vangi bath recipe ( or brinjal recipe) is a rice dish quite popular from the state of Karnataka. Vangi translates to brinjal/eggplant/baingan and bath translates to rice. Its a brinjal rice dish, made with a special masala powder. Vangi bath is a dry rice dish which can be served with raita (mosaru bajji in kannada) and peanuts.
The cuisine of Karnataka has great and unique dishes .Some of the popular dishes from Karnataka are Bisibele Bath, Saaru, Vangi Bath, Khara Bath, Akki Rotti, Ragi mudde and Uppittu. Though these dishes are made in all parts of India, I still feel these have very unique flavor and taste when eaten in Karnataka. Continue reading
Moong sprouts & mango Kosambari – Healthy and protein packed kosambari (salad) made with sprouted green moong dal and green mango.
Enjoy the kosambari as a snack or as a part of a meal.
Kosambari is a South Indian salad ( originally from the state of Karnataka). It is made with lentils like moong dal and seasoned with a tempering of mustard seeds, green chily and hing.
Its a light,refreshing and a healthy salad which can be enjoyed any time of the year.
The recipe I am sharing today is made with sprouted green moong dal and green mango salad. Very simple recipe, but big on nutrition and flavors.
The star ingredients which goes into making the kosambari is sprouted green moong dal.
I pressure cook the sprouts, make sure you cook them slightly. But if you prefer fresh sprouts, you can skip this step.
Do a tempering with mustard seeds, curry leaves, green chilly and asafoetida. Add the sprouts, fresh coconut and green mango. Toss all the ingredients until well combined. The sweet and sour mango adds a burst of freshness in the recipe.
Enjoy this guilt free kosambari as a snack.
This recipe was originally posted on august 16, 2012. Its been updated with new pictures.
In a pressure cooker add the sprouts, half teaspoon of salt and sprinkle some water. Pressure cook on high for one whistle. Set a side, release the pressure after five minutes.
Make sure you are not over cooking the sprouts. We are just looking for the sprouts to get slightly soft.
Tempering –
In a pan add a teaspoon of oil. Once the oil gets hot, add the mustard seeds and let them pop.
Now add the cumin seeds, green chilly, curry leaves and a pinch of asafoetida. Fry these for few seconds.
Now add the sprouts and coat them with the seasoning. Turn off the stove.
Add the grated mango, coconut, lemon juice, salt and coriander leaves. Mix well, taste and adjust the seasoning.
My collection of few more Kosambari (salad) recipes
Kheer, is a creamy and delicious Indian dessert served at weddings, temples or at any festive occasions. Rice Kheer is a Indian style rice pudding made with the basic pantry ingredients and flavored with saffron and cardamom.
Whether you serve it warm or chilled, it is one of the simplest desserts you will make and enjoy any time of the year.
Sharing the instant pot version of making the kheer, which is done in 30 minutes and no baby sitting needed.
Kheer is a Indian Style rice pudding, made with milk, rice, and sugar. It is flavored with cardamom and saffron and topped with nuts. Unlike American style rice pudding which is thick, kheer can be made from thin to thicker to porridge consistency.
With such basic ingredients needed to make this kheer, it is usually made year around and enjoyed by young to old.
In South India, Kheer is called Payasam where sugar is replaced with Jaggery. In North Indian rice kheer is also called as chawal ki kheer.
When you think about kheer, the first thing that comes to mind is the rice kheer, but there are many other varaiations in making kheer. Few other kheer recipes which are popular are sabudan kheer, carrot kheer and semiya kheer.
Here is the stove top method of making rice kheer and you can find the video here.
The traditional way of making kheer takes time ( atleast an hour or more) with the constant stirring of the milk and sugar mixture. Its important to periodically mix it, to avoid burned bottom. We cook the milk and sugar till the milk reduces in volume, rice is completely cooked and you attain a creamy looking kheer.
What if I tell you that you can get the same exact taste, by making the kheer in the instant pot. Yes, making kheer in instant pot is a breeze. Add all the ingredients, press the porridge setting and come back in 30 minutes to enjoy a creamy kheer. Who wouldn’t want that?
The main issue when cooking with milk is, it gets stuck in the bottom of the vessel and gets burned. You don’t want to have burnt smell to your kheer.
To avoid that, add quarter cup of water to the instant pot vessel. we need to add the water after frying the nuts. The heat from the pan will instantly heat up the water. Then you can add the other ingredients.
Basmati rice is typically used, but any short grain or long grain rice should work. Just soak the rice for ten to fifteen minutes before making the kheer.
Rice kheer can be served both warm or chilled. It is one of those recipes which can be eaten hot or cold.
Personally I enjoy kheer when its chilled. If you are having hard time deciding on how to serve – in the winter, serve it warm and in the summer, serve it chilled.
Substitute ghee with vegan butter.
Replace milk with almond milk
Don’t have an instant pot…. no worries. Even I didnt have one until recently. The kheer can be easily made in the pressure cooker.
Just make sure you use a large pressure cooker. Reduce the quantity of milk from 5 cups to 3 cups while cooking. This will help us from over spilling the milk. Add rest of the milk after rice is cooked.
1)Wash the rice in running cold water, till water runs clear.
2) Soak the rice in enough water for fifteen minutes.
3) While the rice is soaking, prep the rest of the ingredients – chop the nuts, measure the sugar and milk., powder the cardamom.
4) Remove your instant pot and make sure it doesn’t smell like a curry. If it does you may want to wash it once before making the kheer.
5) Turn the instant pot to saute mode. When the pot gets hot, add a heaping tea spoon of ghee. When the ghee melts add the almonds and cashew and fry for two to three minutes. Add the raisins and fry for another two minutes.
6) Add quarter cup of water to the pot. The heat in the pot will make the water bubble instantly. Adding water in the beginning will help the milk from burning.
7) Now add the milk, rice, sugar and saffron. Give a stir.
8) Close the lid and adjust the vent to sealing position.
9) Press cancel and click porridge button and adjust the time to cook for 20 minutes.
10 )Once done, let the pressure release naturally. Add the cardamom powder and mix the kheer.
Taste the kheer and adjust the sugar.
11) Press the saute button and cook the kheer for two to three minutes or until you get the desired consistency. Remember that kheer thickens further on cooling.
Few more Indian Sweets
Collection of 12 recipes you can make with green and sweets mangoes. The collection includes mango dal, lassi, mousse, cake, smoothies and many more.
Few more popular collection of recipes from the blog
India is very popular for its curries.. Though each region has its own version of making these curry’s the definition of a wet curry is basically a sauce based on either yogurt, nuts (cashew or almonds), coconut milk or lentils. Today’s recipe is my take on a classic vegetable curry with the addition of coconut milk in it. Its a curry which has a blend of different spices and is simmered in a thick coconut milk. The spices give a nice aroma and flavor to the vegetable curry.
Do not get over whelmed with the list of ingredients, Its fairly a simple recipe. Though I have mentioned lot of spices, you can completely skip them and just use the garam masala and red chilly powder. Even this way the recipe works just fine.
Enjoy this rich curry with some Indian flat bread (Naan) or with pulav.
Whole wheat flour and Nuts Ladoo, also called as aata ladoo is a healthy and nutritious ladoo made with whole wheat flour and nuts.
Its a delicious healthy snack which can be eaten as a post work snack or as a afternoon snack for kids and adults.
