Category Archives: desserts/chutneys/pickles


This a  festive sweet dish in North India for Janmastami. The softness of the malpua together with the fragrance of cardamom and ghee gives you the most warmest feeling and puts you in complete bliss.

1 cup whole wheat flour
1 tablespoon of melted ghee
½ cup of jaggery dissolved in ¼ cup of water
1 cup of Oil for frying
2 teaspoon of poppy seeds (optional)
1 teaspoon of broken pistachio (optional)
2 teaspoon of sweetened grated coconut
1 teaspoon of cardamom powder
Please check (Measurements)

Process: Add ghee to the wheat flour and mix well. Filter the jaggery water using the strainer so that there no lumps and add the jaggery water to the mixture of flour. Add little by little water whisking it continuously to get medium to thinner pouring consistency batter (thinner than cake batter).
Blend the entire mixture in a blender for a minute. Now keep aside the batter covered with a lid for nearly 6 hours.
Heat the oil in a non-stick saucepan and once it’s hot reduce it to medium heat. Add a pinch of baking powder to a small cup having an easy pouring edge and add little batter in it. Stir it and then pour slowly in circles the batter in the oil. Cook it till golden brown and then flip it to other side using two flat spatulas as the malpuas are very soft. Remove and put them on a tissue paper, garnish with grated coconut and cardamom. Dry fruits are optional.

Note: Do not let the batter rest for more than 6 hours as it can become sour. Add the baking powder only few seconds before pouring it in the oil. Jaggery makes the malpua crispy and soft and sugar makes it chewier so based on your choice you can use either of it, measurements are the same for both.

Coconut Macaroons

An irresistible easy to make sweet dish with lots of coconut is a must try! Its crispy from outside and soft from inside and can be eaten as a dessert or evening snack. Good treat for kids and even men who have a sweet tooth.

2 ½ cups sweetened, shredded coconut
¼ cup coconut flour (optional)
½ cup chickpea water (from the can) or Blend 2 tablespoon of butter with ½ cup milk
¼ cup sugar
1 teaspoon vanilla or almond extract
¼ teaspoon salt
Please check (Measurements)

Process: Place an oven rack in the bottom third of the oven and preheat to 250 F.
For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast until it starts to show some color. Let cool slightly before using.
Combine the chickpea water, sugar, vanilla, and salt in a mixing bowl. Whisk until the liquid and sugar are completely combined and the mixture is frothy. Increase the oven temperature to 350F.
Pour the coconut over the mixture and stir until the coconut is evenly moistened. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on a parchment paper. Put them on a baking tray and bake the macaroons for 15-20 minutes until golden. Cool the macaroons for 5-10 minutes and then serve.

Tomato Ginger Chutney

A quick sweet and spicy tomato ginger chutney which goes well with pakoras or just simple chapatis. You will love the aroma of the spices mixed with tomatoes.

2 cups of chopped tomatoes
1 ½ tablespoon of chopped ginger
1 green chili
2 curry leaves
½ teaspoon mustard seeds
1 teaspoon cumin seeds
¼ teaspoon of dry fenugreek leaves
1 tablespoon of sugar
2 teaspoon of salt
2 tablespoon oil
Please check (Measurements)

Process: Blend the chili, tomatoes and ginger into a smooth paste. Heat oil, add mustard seeds, let it splutter. Add cumin seeds, curry leaves and saute for few seconds. Add the paste, salt, sugar and fenugreek leaves. Boil for a minute , let it simmer for 2 minutes and stir well. Let it cool down and then serve.

Mango Carrot Instant Pickle

Mango pickles are most popular in India and it can be made with so many varieties. This recipe for pickles can be prepared within minutes. I used yellow but unripe mango chunks, you can use raw mangoes as per your prefernce.

1 stick of thick carrot (French fries shape)
½ cup yellow unripe mango chunks
1 teaspoon of red chilli powder
½ teaspoon of white mustard seeds
½ teaspoon of fennel seeds
½ teaspoon of cumin seeds
½ tablespoon salt
¼ teaspoon of fenugreek seeds
¼ teaspoon of asafoetida (Hing)
2 tablespoon of oil (refined or mustard)
½ teaspoon of lemon juice
1 teaspoon of ginger paste

Please check (Measurementsde)

Process: Mix carrot, mangoes, lemon juice, red chilli powder together in a bowl and keep aside for 1 hour. Drain out and discard the water from the bowl after an hour.
Heat oil in a medium sauce pan, add the mustard seeds and let it splutter. Then add the fenugreek seeds, cumin, fennel, hing and ginger. Saute for few seconds and then add the carrots and mango to it. Mix for few seconds, add turmeric and mix well. Eat instantly or refrigerate upto 3 days.