Coconut Mawa Burfi

Coconut Mawa BurfiCoconut and Mawa Burfi is perfect dessert to make on any special occasion. Milk solids make this dessert rich and creamy.  Dry coconut is simmered in milk and milk solids and flavored with cardamom. And the pistachio topping makes this dessert look elegant and tempting. Do try this recipe and enjoy :)







Makes  –  20 squares
Preparation time – 5 mins
Cooking time – 10 mins

  • Dry Shredded Coconut – 2 Cups
  • Sugar – 2/3 Cup
  • Mawa (Milk Solids) (Grated) – 1 Cup
  • Whole Milk (Full Fat Milk) – 1 Cup
  • Butter – 1 Tbsp
  • Cardamom Powder – pinch
  • Pistachios (Sliced) – few


  • Add milk in a medium sized wide non stick pan.
  • Add Sugar, Cardamom Powder, butter, mawa.
  • Bring to a boil.
  • Add in the dry coconut. Let it thicken for 5- 8 mins.
  • Keep mixing and scraping the sides and bottom of the pan.
  • Cook the mixture till it starts to form a dough ball.
  • Do not let it cook too much.
  • The mixture should leave the sides of the pan.
  • Once it reaches the desired concistency, turn OFF the heat.
  • Transfer the mixture to a greased plate or pan in which you want to set the burfi in.
  • I lined a 7 inch square baking tin with the parchment paper and transfered the mixture into the tin.
  • Evenly spread the mixture.
  • If needed use a wax paper on top and spread it with any flat bottomed surface. (drinking glass)
  • Leave it on the counter for 30 mins and cut into squares or diamonds.
  • Serve it at room temperature.

Bhindi Fry

There are many ways of making it and this is my way of making Okra fry. I made use of little bit of oil to make it healthy.


Serves – 2
Preparation time – 10 mins
Cooking time – 15 mins

  • Oil – 3 Tbsp
  • Lady Fingers (wash, dry with paper towel, cut in 1/2 inch pieces) – 2 Cups
  • Dry Shredded Coconut  – 4 Tbsp
  • Garlic – 2 no
  • Salt – to taste
  • Red Chilli Powder – to taste

Procedure :

In a wide pan heat oil, add okra, fry for two mins covered and open cover and cook for a min till the stickiness is gone. Repeat this process of cooking the okra till the okra is crispy and golden all over.

Mean while blend garlic, coconut, red chilli powder, salt and add this to the cooked okra after you turn off the heat. Give it a mix then immediately remove from the pan. Serve with rice.


Paneer is Indian Cottage Cheese. It is used in making many curries,appetizers and desserts.
Follow this easy recipe to make fresh Paneer at your home kitchen.


  • Milk – 6 cups
  • White Distilled Vinegar – 2 Tbsp or Lemon Juice – 4 Tbsp


1. Add milk in a microwave safe bowl.
2. Microwave the milk on High Power for 15 min approximately.
3. Carefully using the oven mitts get the boiled milk out of the Microwave.
4. Add Vinegar slowly into the boiled milk stirring continously till you see all the yellow liquid seperating from the milk.
5. Cover with a slotted plate and rest the bowl till it reaches the room temperature.
6. Quit step5 if you want soft cheese.
7. Seperate yellowish liquid (whey) and cheese using a cheese cloth or a muslin cloth.
8. Rinse the Cheese thoroughly under the running cold water.
9. Squeeze out all the extra water from the Paneer.
10. Rub the collected cheese thoroughly on a clean surface till all the cheese starts coming together.
11. Then form a rectangular or a square block of required thickness.
12. Carefully transfer the paneer block onto the cheese cloth or a napkin
13. Fold cheese cloth from all the sides.
14. Place it under a heavy weight.
15. Allow it to settle down.
16 . It takes about an hour.
17.After an hour remove the Paneer block from the cheese cloth and cut into desired shapes.

Tips :1.Always keep an eye your the microwave because every microwave is different from other.
2. Usually it takes 15 min to boil 6 cups but my microwave took 14:40 min to boil 6 cups
3.You can boil the milk on stovetop too.
4. Paneer can be refrigerated upto a week in an air tight container.
5. Paneer when fried till golden brown in colour can be frozen for even months.
6. Whey is a rich source of protein so you try using this in kneading Chapathi or Paratha dough.
7. Whey at room temperature can be refrigerated and freezed.
8. Resting the milk mixture after curdling produces more Paneer than not doing so.
9. But resting the milk mixture after curdling is not suggested if one makes Paneer to use in making desserts since it produces hard firm and crumbly Paneer.

Kathirikai Rasavangi – Baby Eggplants in Tamarind Sauce

Kathirikai RasavangiBaby Brinjals are always special to me and I love them anyway they are cooked. Rasavangi is a spicy tamarind based sauce which when cooked  with baby eggplants and dal makes it delicious, nutritious and filling. Serve this with hot steamed rice and papad and it’s something one would love to have again and again.






Serves – 3 to 4
Preparation time – 10 mins
Cooking time – 30 mins

  • Baby Eggplants (washed, cut in small 1/2 inch thick slices) – 4 no
  • Green Chillies – 4 or to taste
  • Curry Leaves – 1 sprig
  • Turmeric Powder – 1/4 tsp
  • Peanuts – 2 Tbsp
  • Asafoetida (Hing) – generous pinch
  • Toor Dal (washed, drained) – 1/4 cup
  • Cilantro (chopped) – 1 Tbsp
  • Oil – 2 Tbsp
  • Mustard Seeds – 1 tsp
  • Fresh Coconut (grated) – 2 Tbsp
  • Salt – to taste
  • Chanadal – 1/2 Tbsp
  • Urid Dal – 1/2 Tbsp
  • Fenugreek seeds – 10 – 15 no
  • Dry Red Chillies – 7 or to taste
  • Coriander seeds – 1/2 tsp
  • Jaggery (grated) 1/2 Tbsp or to taste
  • Tamarind paste – extracted from small lime size tamarind


  • Pressure cook the dal with 1/2 Cup water till smooth and mushy. It takes about 4 whistles.
  • Meanwhile boil baby eggplants with turmeric powder,peanuts in a sauce pan. Cook till 70%.
  • Simultaneously in a medium frying pan add 2 tsp of oil, add in fenugreek seeds, chanadal, urid dal and fry till dals slightly change to golden.
  • Add dry Red Chillies and fry for few seconds.
  • Add Coconut and fry till fragrant. Cool the roasted ingredients and set them aside until cools completely.
  • Blend the roasted spices to a fine powder. Set it aside.
  • Meanwhile the dal will be cooked, once the steam is out and cooker cools completely by itself, mash the dal till smooth.
  • Add the mashed dal to the 70 % cooked brinjals. Add tamarind paste, salt, ground masala and simmer the curry for 5 mins.
  • Start seasoning in a small tadka pan. Heat remaining oil, add mustard seeds and allow to pop.
  • Add asafoetida, curry leaves, cilantro and pour this seasoning on top of the simmering curry.
  • Serve hot  with steamed rice and papad.




Bananas Foster

_DSC0309Super quick and YUMMY dessert recipe. Serve Bananas Foster  warm with vanilla ice cream :)








Serves – 4
Preparation time – 5 mins
Cooking time – 2 mins

  • Banana – 1 semi ripe
  • Butter – 1 Tbsp
  • Salt – pinch
  • Light Brown Sugar – 1/4 Cup
  • Cinnamon Powder – generous pinch
  • Heavy Cream – 1/3 Cup
  • Walnuts (Chopped) – 1 Tbsp
  • Vanilla Extract – 1/4 tsp


  1. Into a pan add heavy cream, butter, cinnamon powder, salt, light brown sugar and allow it to bubble.
  2. Chop the banana and add directly to the syrup.
  3. Cook the banana for a min or until tender. (it takes a min)
  4. Add vanilla extract, walnuts.
  5. Serve it with Vanilla Ice cream immediately.

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