Iced Green Tea

Iced green tea

Iced Green Tea-Here I am back with another cool drink. Didn’t I tell you that I have been advised by hubby to post more drink recipes this summer ;-)
Now we all know the health benefits of green tea. It is a good source of antioxidants, helps in fighting Cancer and Helps in losing weight and lowering Cholesterol levels. With so many known benefits one must sometime wonder why everyone has not switched to green tea totally.

Iced green tea 1

In winters you can have tea easily but summers get too hot and unbearable. So if you want to enjoy benefits of green tea in summers this is the how you can.

Iced green tea 2

I have added very little sugar as we are used to having green tea without milk and sugar. You can add more if you like or replace it with honey. Lemon adds the punch so do not skip them. Mint not only adds flavor and nutrition but also increases the cool factor and makes the drink soooo inviting J

Iced green tea 7



How to make Iced Green Tea
cooking time: 2 minutes
preparation time : 5 minutes
Makes 4 glasses

2 green tea bags
4 cups Water
1 tbsp sugar
juice of 1 lemon

10-15 Mint leaves
lemon slices to garnish

To make Iced Green Tea

boil water

Boil 2 cups of water.

add tea bags

Switch off the flame. Add green tea bags and sugar to the water. Cover the pan and let it steep for 5 minutes.



Remove tea bags and let the tea cool down and come to room temperature.
Add rest of the water and chill it in fridge.

Before serving add juice of 1 lemon to the tea.
Add lots of ice cubes, mint leaves and lemon slices to the glass. Pour green tea over it. Serve chilled.

iced green tea 6

Posted in Drinks, For beginners, healthy, Homemade, quick and easy, Recipe, Summer food, under 10 minutes | Tagged , , , , , | 2 Comments

how to make kids eat Lauki

How to make your kids eat Lauki
I know. It is so difficult. Infact getting kids to eat green vegetables is tough but Lauki is on top of their never to eat list.
Lauki is packed with so many nutrition that it is every mothers desire to make their kids eat it.
It is alkaline in nature, full of vitamins and minerals. It is very light and is digested easily.
In summers it is very healthy as it has a cooling effect on body. Water content is quite high in Lauki that is why it has a hydrating effect.

Now how to make your kids to eat Lauki.
I have tried many ways both successfully and unsuccessfully. I will share here with you successful ones.

I grate a piece of lauki and add it to rajma, chole, dal while boiling. It disappears after boiling and kids eat them quietly. This is my mother in laws tip.

Second is my moms tip. She gets lots of lauki from her kitchen garden and she sometimes uses it this way.

Take a 3” piece of lauki. I have used this much Lauki to make around 12 paranthas.
grate lauki
grate it

boil lauki
pressure cook it or boil it with a little salt.

Cool the boiled lauki. Use its water also in which it is boiled.

add spices

Add red chilli powder, saunf powder.

add flour

Add flour.

make dough
Make a soft dough.

make parantha

Now you can make Roti/parantha or poori this way and kids will not even know that they are eating Lauki HAPPILY.


Send these paranthas in their lunch box. These stay quite soft.
soft parantha

Note: Start with adding half quantity of lauki and then increase gradually.

Posted in breakfast, For beginners, healthy, indian, kids lunch box, main meal, quick and easy, Recipe, Summer food | Leave a comment

Roti Pizza

roti pizza

Roti Pizza

Ever since I have started making this Roti Pizza I have not bought pizza base at home or even baked one at home. What is the need?

roti pizza 2

Whenever kids want to eat pizza they say mummy make roti pizza or quesadilla. As I make both with whole wheat roti I do not feel guilty about feeding kids fast food.

We all want to reduce maida/plain flour from our daily diet but with kids growing taste in fast food it is becoming tougher. If we can replace plain flour with whole wheat flour in some of the recipes then there is no harm in indulging kids. Even my mother in law who is very particular about diet liked this roti pizza idea.

roti pizza 4

A special thanks to my son who not only helped me in making these pizzas but also took most of the photos. As it was Saturday and he was at home he helped me in baking, grated cheese and even bought cheese from the market.

roti pizza 1

Luckily both my kids like cooking and helping in kitchen. They must take after their father because I was definitely not like this when I was a kid ;-)
roti pizza 6

How to make Roti Pizza

Preparation time: 10 minutes
baking time: 7-8 minutes per pizza

Serves 4

8 roti/phulka
200 grams Mozzrella cheese grated (you can use less cheese also if you want)
cheese spread (around 1 tsp for each roti)
8 tbsp pizza sauce ( I have used homemade pizza sauce. If you do not have you can use tomato ketchup also in its place)

For vegetables:
3 medium sized onions chopped
1 large capsicum chopped
2 tomato seeds removed and chopped
¼ cup boiled corn
salt and black pepper to taste
½ tsp chaat masal
¼ tsp oregano
¼ tsp parsley

Note: You can use onions, tomato, capsicum, corn, baby corn, pineapple, olives, Brocolli or whatever else you like

To make Roti Pizza

Preheat the oven at 180 C for 15 minutes.

Chop Onions, tomato and Capsicum and add salt, pepper, oregano, parsley and chaat masala to them.


Make rotis regular way. Do not apply ghee on it. I generally make rotis beforehand and keep them in a casserole. Then I bake them one by one.

cheese spread

Apply cheese spread.

pizza sauce

Apply some homemade pizza sauce.

add vegetables

Add vegetables. Mix everything mentioned under for vegetables. Divide into 8 portions. You can increase or decrease vegetables according to your taste.

add cheese

Spread a layer of mozrella cheese on top.

pizza made with roti

Bake for 7-8 minutes. Mine were ready in this time. Rotis were crisp and cheese was all melted.

Serve hot :-)

Posted in Appetizers, baked, breakfast, For beginners, healthy, Homemade, indian, Kids, Kids Activity, main meal, quick and easy, Recipe | Tagged , , , , , , , , | 4 Comments

Aish el Saraya

aish el saraya 2


Aish el Saraya
is a soft creamy Mediterranean dessert which just melts in your mouth. Rusk base gives it crispness while the custard pudding is so soft, flavorful and creamy that you just can’t get enough of this dessert.

aish el saraya 4


I recently saw its photos on and I just fell in love with her photos. The recipe turned out to be very simple and hassle free. So there was no excuse left to try this amazing dessert :-)

aish el saraya 3


This is one of those desserts which do not require much effort whether you are making it for 4 persons or 10. That makes it a perfect dessert while entertaining guests. My kind of dessert I would say ;-)

aish el saraya 5


How to make Aish el Saraya

Recipe source: Archana’s Kitchen
preparation time: 5 minutes
cooking time: less than 15 minutes
serves 6-8
(if you are making for a family of 4 you can easily half the recipe)

24 rusks

For sugar syrup:
¾ cup sugar
¾ cup water
1 tbsp rose water
1 tbsp fresh lemon juice


For Custard
2 + ½ cup milk

4oo grams milkmaid
5 tbsp cornflour
1 tbsp rose water
Note: original recipe uses cream also but I have not used that.

Slivered pistachios and almonds
aish el saraya 6

To make Aish el Saraya
boil watersyrup

First of all make sugar syrup. Boil water and sugar in a pan for 3-4 minutes till sugar is dissolved fully. Add lemon juice and rose water and boil for another minute. Switch off the flame and let the mixture cool a little.
arrange ruskfirst layer
Arrange half of the rusk in a dish. You can break pieces to fill the odd spaces.
Pour half of the sugar syrup on the rusk while it is still warm. So that the rusk absorbs the syrup completely.
second layer
Arrange second layer of rusk and pour rest of the sugar syrup over them.
boil milk boil milk and milkmaid
Boil 2 cups of milk and milkmaid in a heavy bottomed pan.
mix cornflouradd cornflour
Mix cornflour in a glass with ½ cup of milk. Mix thoroughly there should be no lumps.
After it comes to boil add cornflour mixture. Keep on stirring so that no lumps form.

The mixture will be thick after 3-4 minues of cooking. Add rose water and switch off the flame. Let it cool down a little.
pudding layergarnish
Pour warm custard over soaked rusk pieces.
Sprinkle slivered pistachio and almonds on the pudding.
After it comes to room temperature cover it with a cling film and keep in the fridge for at least 4-5 hours.
aish el saraya 7


Posted in For beginners, From blogs, Homemade, milk, No bake sweets, quick and easy, Recipe, sweets | Tagged , , , , , | 4 Comments

Kesar Badam Milk

kesar badam milk 2

Kesar Badam milk is everyones favorite. Be it cold or hot this is one milk which is never turned down by anyone. Why should we be the exception ;-)

kesar badam milk 3

This milk is very healthy and nutritious and it looks so tempting that you do not even have to ask kids to finish it.

Cool almond milk colored by saffron flavored by cardamom it is a treat to all senses :-)


kesar badam milk 1

This month I have been instructed by my family to concentrate on drinks and salads as weather has turned very hot. Well I can’t really blame them. When kids come home from school or classes they want just something cold to drink. Same is with hubby. So you can expect some more drinks and salad recipes from me.

When we make this in winters we add some ghee to it as it is served warm. My mom used to give this to us in our exam days when we were studying hard and needed lots of nutrition.

Kesar badam milk

You can have it in breakfast or at tea time. You can also serve these in cute shot glasses to your guests when you are entertaining.

How to make Kesar Badam Milk

Preparation time: 2 minutes

Cooking time: 5 minutes

Makes 4 cups


4 cups milk
around 25 almonds soaked for 6-7 hours ( If you do not want to soak you can use blanched almonds also)
4 tsp Sugar (taste and adjust according to your taste)
¼ tsp Elaichi/cardamom powder
10-15 strands of saffron
a pinch of black pepper

To make Kesar Badam Milk

boil milk

Boil milk in a thick bottomed pan.

almond paste

Make almond paste in a blender using little milk.


After milk boils, add sugar, elaichi powder, almond paste, saffron and pepper to the milk.

Let it cook for 4-5 minutes.

Cool the mixture.

If you want to drink it hot serve as it is. For cold kesar badam milk keep it in fridge for 1- 2 hours.

Serve chilled garnished with almond slivers, pistachio slivers, saffron strands and a sprinkle of elaichi powder.

Kesar Badam milk 5


Posted in breakfast, Drinks, For beginners, healthy, Homemade, indian, milk, No cooking required, quick and easy, Recipe, Summer food, under 10 minutes, winters food | Tagged , , , , , , | Leave a comment

Iced Tea

cool iced tea


Iced Tea is sooooo cool and refreshing and amazing and tempting and… I can go on and on but I think you have got the idea ;-)

iced tea

For tea lovers like me summers pose a real problem when we are craving for our cup of evening tea and Sun is shining too brightly and simply refuse to listen to our requests. This tea is the solution to this problem.

iced tea 4
Addition of lemon and mint simply increases the cool and refreshing factor manifolds. What do you say :-)

iced tea 3
I am sharing basic Iced Tea recipe. There are so many variations you can make of iced tea. We make this with green tea, orange juice and many more.
iced tea2
How to make Iced Tea

Preparation time: 5 minutes
cooking time: 2 minutes
makes 4 glasses

4 cups water
2 tsp tea leaves
4 tsp sugar
½ lemon+ some lemon slices
10-12 mint leaves


To make Iced Tea

boil water

Boil 2 cups of water.
add tea
After it boils switch off the flame. Add 2 tsp of tea leaves. Cover the pan and let it steep for 5 minutes.
Strain the water and add sugar to it.


Let the water cool down. Then keep it in fridge for atleast 2-3 hours.


Before serving add 2 cups of cold water and juice of ½ lemon. Put lots of ice in a glass (preferably tall ;-) ) add lemon slices and mint leaves and pour iced tea.

iced tea 2
Sit back, close your eyes, take a sip and enjoy….

Posted in Drinks, healthy, Homemade, Kids, quick and easy, Recipe, under 10 minutes | Tagged , , , , , , | 2 Comments

makka atta ke cutlets

makka atta ke cutlets 2jpg

Makka Atte ke Cutlets
Makka ka Atta/Maize flour is used in most of the Indian homes in winters. Makka ki roti with sarson ka saag, makka mooli paranthe, baafle, makka ke dhokle make our winters more delightful and enjoyable. Hubby and I love makka ki roti in any form. But my kids they just will not eat it no matter what. Not even with a dollop of melting white butter on it :-(

makka atta ke cutlets 3

But as the season changes these food lose their appeal and it becomes difficult to finish atta if there is some left.
A few days back I was discussing with my mother in law how there was 1 cup atta still left and I did not know how to finish it. She told me to make these cutlets to finish the atta. And she ensured me that kids will also like this recipe. Now these are the magic words which really get me going ;-)

maize flour cutlet

Now I know you all are eager to know the verdict. Well… my kids did not like this recipe they loved it ;-)

These can also be served as party appetizer in winters. They were yummy, crunchy and not to forget healthy.

Now you must be wondering why go to all this trouble when you can simply make makka ka parantha and enjoy. Let’s be honets with ourselves. Do your kids eat those paranthas snatching it from their siblings, fighting for pieces? NO they don’t. But with this recipe you will see that happening. YES YES…i KNOW…YOU ARE WELCOME ;-)
makki atta cutlets

How to make Makka atta ke Cutlets
preparation time: 5 minutes
cooking time: 15-20 minues
makes around 16 pieces but it will depend on size

1 cup makka ka atta/maize flour
1 onion chopped
½ capsicum chopped
1 carrot grated
¼ cup cabbage grated

1 green chilli chopped

1 tsp grated ginger
chopped coriander leaves
salt to taste
¼ tsp red chilli powder

Oil for deep frying

Serve with:
green chutney, tomato ketchup, yogurt dip

To make yogurt dip: Add salt, pepper, sugar, oregao to hung curd to make yogurt dip. I have added grated cabbage, carrots and beet root to the dip.
To make Makka atta ke Cutlets
makka ka atta
sieve makka ka Atta

add vegetables

Add all the other ingredients except for oil


Make a firm dough. Let it rest for 10 minutes.

give shape

make a ball and press it to give shape. I have realized that this shape fries better than balls.
Deep fry these on medium flame.

Serve hot with yogurt dip. As these are a little dry yogurt dip goes really well with it.
makka atta ke cutlets

Posted in Appetizers, breakfast, Fried snacks, healthy, Homemade, indian, quick and easy, Recipe, snacks, winters food | Tagged , , , , , , , , , | 2 Comments

Ananta Resort Pushkar

ananta resort pushkar 13

Ananta resort Pushkar

Ananta resort is in Pushkar, Ajmer and we recently stayed there for 2 days and loved our stay there a lot. So I thought I will share some photos with you. But first a little story about how we reached there…

ananta resort pushkar 14

Vacations are so rejuvenating even if they are for 2 days only.
even if they are unplanned.
Especially if they are unplanned ;-)

ananta resort pushkar 10

On Friday we were thinking of going to Ajmer which is 3 hour drive from Jaipur for weekend. But it started raining heavily in the evening and we could not get a reservation. So we dropped the plan and went to sleep.
Hubby wakes me up at 7:00 and asks me to get ready and pack. And we left by 10:00 with kids and luggage for 2 days to Ajmer without any reservation. Though I have to confess that we have been doing this a lot lately. Our Agra tour last year was also planned at the last minute.

Luckily all turned out well and we had an amazing holiday :-)

ananta resort pushkar 1


ananta resort pushkar 3

Ananta spa resort pushkar

Even their buffet was lavish with lots of variety. we were all looking forward to our meals :-)

buffet 2

Posted in Travel | Tagged , , , , | Leave a comment

Nariyal burfi with apple pie filling

nariyal burfi with apple pie filling 3

Nariyal Burfi with Apple Pie filling

Happy Holi to all my friends and lovely readers!!!

Today I am sharing with you recipe of Nariyal Burfi with Apple Pie filling. For nariyal burfi I have used same recipe as that of Nariyal Ladoo and Nariyal burfi with Gulkand. Filling is same as that I use in Apple pie.

nariyal burfi with apple pie filling 4

What do you do if you ask your husband to buy 1 kg apples and he comes back home with 3 kgs. You make Apple Jam of course ;-)
My apple jam recipe is quite similar to apple pie filling that I make. So I thought of adding the Jam to the Nariyal burfi to give it a new twist. I have tried this filling with Mawa Burfi on Diwali and it was a huge hit with family and visitors.

nariyal burfi with apple pie filling 5

The burfi is juicy flavourful and it just melts in your mouth. Kids were already sold at mention of apple pie filling J

How to make Nariyal Burfi with Apple Pie filling

Preparation time: 5 minutes
Cooking time : 30 minutes for burfi+ 10minutes for apple pie filling


4 cups milk
3 cups nariyal burada/dessicated coconut
1 cup sugar

2 medium size Apples
2 tbsp Sugar
¼ cup water
½ tsp Cinnamon powder
½ tsp lemon juice(optional)

To make Nariyal Burfi with Apple Pie filling

apple pie filling


Peel, wash core the Apples and cut into very small pieces. In a thick bottomed pan add sugar and water to apple and let it cook on slow flame for 10-15 minutes till the apples are soft. For flavor add cinnamon powder. If apples are too sweet you can add lemon juice to enhance its taste. Check sugar and if It is less you can add more but it is better to keep it less sweet as burfi is also sweet.

Mix all the burada/nariyal powder, sugar and milk in a wide non stick pan and keep on high flame stirring in between. After 4-5 minutes reduce the flame to low and let it cook for around 25- 30 minutes on low flame.

Mixture should become thick and milk should not be visible at all.

Let it cool for some time.

nariyal burfi with apple pie filling 2
Grease the utensil lightly with ghee in which you want to set burfi. Or you can line it with parchment paper/clean wrap as it makes handling and cutting of burfi easy.

Spread the burfi mixture in a thick layer. Spread apple pie filling over it uniformly. Keep it in fridge for about an hour or two to set the burfi.

nariyal burfi with apple pie filling 1
Cut into desired shape.
Keep the burfi in fridge and it tastes good as long as 1-2 week.  It tastes best when fresh so it is better to consume it in first week.
nariyal burfi with apple pie filling 6




Posted in Diwali Sweets, Festival sweets, fruits, healthy, indian, Indian Sweets, No bake sweets, quick and easy, Recipe, sweets | Tagged , , , , , , , | Leave a comment


sandesh 1

Sandesh is one of the healthiest Indian desserts. There is no frying or adding ghee. We add sugar but we can reduce or even skip that too by adding sweet fruits. There are so many varieties you can make. I am sharing with you today basic sandesh recipe.

It is really hard to get my elder son to drink milk. He will have it in summers (fruit shakes) but in winters he just does not like hot milk. Curd consumption also decreases in winters. This sandesh comes in handy at times like this. So whenever you have extra milk in fridge try making sandesh of that. Kids will finish all the sandesh and you will not have to worry about their milk intake.


sandesh 3

This is also a perfect recipe for these Exams days as kids need all the nutrition and energy.

With my kids exams going on I am not getting a lot of time to cook different varities. Sometimes I wonder if we also used to study so much for exams. I really don’t think so. Syllabus is getting tougher and lengthier now a days. And kids are getting smarter ;-)


sandesh 4

How to make Sandesh

Preparation time: 10-15 minutes
Cooking time: 5 minutes+ 3-4 minutes

1 litre milk
Juice of 1 small lemon
1 tsp rose water /kevda
1 ½ -2 tbsp powdered sugar ( while kneading chenna you can taste it and adjust the sugar accordingly)

Few strands of saffron
1 tsp milk

To make Sandesh

boil  make chenna

Boil the milk. When it comes to boil reduce the flame and add lemon juice. Keep stirring for 2 minutes till chenna/paneer separates.

hang chenna 1  ready chenna


Line a strainer with a cotton cloth or a muslin cloth and pour chenna mixture in it. Tie the cloth and let it hang for 20 minutes to remove the whey. This is how chenna is going to look like.

saffron milk

Add saffron strands in 1 tsp of warm milk.

how to press   press chenna

Knead the chenna in a wide thali with the heel of your palm as shown in the photo for about 5 minutes.

add sugar  chenna 1

Add powdered sugar and rose water. Mix thoroughly. Knead for another 2-3 minutes in the same way.

cook chenna  ready chenna 1

Heat the chenna in a non stick or anodized pan on a low flame stirring continuously. This will take around 3-4 minutes. When chenna starts coming together switch off the flame.

set sandesh  spread saffron milk

Spread sandesh in a plate and press with your hands lightly. Spread the saffron milk mixture over the sandesh.
Keep it in fridge to cool. Sandesh tastes best cold.

sandesh 6


sandesh 8


YOu can also try sandesh with Nutella I posted earlier

sandesh with nutella

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Posted in Bengali, Festival sweets, For beginners, healthy, Homemade, indian, Indian Sweets, milk, No bake sweets, quick and easy, Recipe, sweets | Tagged , , , , , , , , , | Leave a comment