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Showing posts from March 1, 2015


One more recipe in festival series, we celebrate holi with great anthusiasm and josh. All around we feel joy and love. Morning of holi is a carnival of colours, where everyone play, chase and colour each other with dry herble colours and coloured water....after plying holi all of us visit our friends and family to colour each other, laugh and chit chat, then share holi delicacies, food and drinks. This festival is a day to meet others, play and laugh, forget and forgive and to repair ruptured relationships so enjoy this special festival with lots of delicacies and with Minal's spice world.....
Today I am shearing a wonderful Indian sweet ' gujiya/ karanji' some people called it karanji, both are almost same ..only difference is mawa  is not used in karanji but gujiya is full of mawa ....and ya if mawa is not readily available at your part you can use ricotta cheese instead taste is almost same but mawa is better ....mawa is dried evaporated milk solid ...the milk is slowly …


Sweets are essential for any festival in India.  My husband is very fond of sweets and that motivates me to make lots of sweets at home. Indian desserts are very tempting and mouth watering. Be it a scorching summer or a bone clattering winter indian mithai is always too difficult to resist. A sumptuous meal is always incomplete without sweet dish like gulab jamun, kulfi, kalakand or gajar ka halwa . Kalakand is very simple sweet made with paneer or cottage cheese This Kalakand recipe is very simple, Just few ingredients and your sweet is ready within minutes with very less effort. 


Milk 2 litres Alum crushed1/4 teaspoon or 4 tsp curd  Sugar 4 tablespoons Ghee 1/2 tablespoon FOR DECORATION  Almonds thinly sliced15-20  Silver warq (optional)

Method Step 1 Boil the milk in a large, thick-bottomed kadai till it thickens slightly. Add the alum (phitkari)/ curd  to the thickened milk and stir continuously till the milk becomes grainy. Step 2 Cook till most of the moisture evapora…

Carrot kanji an Indian probiotic fermented drink

       Carrot kanji An Indian probiotic fermented drink 
Gajar kanji or carrot kanji is a traditional punjabi fermented drink that is made in the winters. black carrots appear in the winters in north india and these give the kanji its characteristic purple color. During the fall and winter seasons, my mom use to make Kanji, a salty and sour probiotic drink that grew on me as I grew older. This drink is traditionally used to help aid digestion (and it works, so drink in moderation). My mom makes Kanji using black (dark purple) carrots. If these carrots were unavailable, she would add beetroot to help darken the color of the drink. This recipe uses both carrots and beets. In addition to these two vegetables, you’ll also need black/brown mustard seeds, fine sea salt and filtered water. These simple ingredients makes a wonderful flavor. 

How to enjoy holi full blast..

How to enjoy your holi full blast ..
Holi - the festival of colors - is undoubtedly the most fun-filled and boisterous of Hindu festival. It's an occasion that brings in unadulterated joy and mirth, fun and play, music and dance, and, of course, lots of bright colors!
Holi is festival of colour and love. Organic colours, fancy pichkaris, rain dances and a DJ are the norm for Holi parties these days. But I believe in old traditional way of celebrating this mom used to make natural colours at home and perpetration used to start a week before.  Holi preparations starts with gujiya and goes on with mathari, shakkerpare, nimki , suhali and so on.... I remember day used to start with mouthful of gujiyas and special methi matti and achar,dahi bada and aloo sabji and kachori and special chole bhature and sweets like kalakand,gajar halwa and malpua's ...yummmm .. Making natural colors are bit difficult these days but you should try these mouthwatering recipes to impress …

Peanut onion capsicum crunch

Today my fridge was loaded with garden fresh green my house capsicum is not very popular among children but it has such good health benefits that I try to make it in different ways so that they eat it. And somehow I achieved my goal.  Capsicums are beautifully colored fruits that are named differently ....depending on place where it comes from. In Britain, they are called chilli peppers, red or green pepper (by the color) or sweet pepper. In US and Canada, they are called bell peppers. In Australia and Asia, they are known as capsicum; and in some countries they are even called paprika (where paprika powder is derived from). Cayenne and jalapeno are the “hotter” versions. Anyway we call it capsicum or shimla doesn't matter actually ....v just enjoy the flavor and crunch together. Bell peppers have very high content of vitamin A, C and E (all anti-oxidants) that help to effectively neutralize free radicals. Anti-oxidants protect the body from carcinogenic and…