Apple Doughnuts with 3 frostings

These Apple Doughnuts are not really doughnuts but these are yummy apples sliced and frosted and are healthy after school snack. These easy peasy doughnuts can be made by your little ones, they will be excited in frosting and decorating their own doughnut slices.
You may also like other cooking with kids recipes
Chocolate Cups with 3 Easy Fillings
Mango Popsicle
Egg Puffs
Cute Deviled Eggs
Chocolate Dipped Strawberries and others

Level: Easy 
Total time: 5-10 mins.
Serves: 1


Apple: 1 large (Used Gala Apple)

Greek Yogurt (or any thick yogurt)
Peanut Butter

Decoration (optional)
Chopped nuts


Slice the Apple horizontally in 4-5 pieces of 2 cm width. Remove the center using small cutter.
Tap with kitchen paper for removing the wet (optional step)
Spread your favourite frosting and decorate it as you like and enjoy the treat.

Wanna try....let set go....
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Sabudana Khichdi (Sago Breakfast)

Sabudana Khichdi is one of the easiest breakfast or snack with no stress to make. Sabudana/Sago is one of the most used ingredient during fasting days in india. The only time consuming part in making Sabudana Khichdi is soaking Sabudana/Sago pearls for atleast 4 hrs or overnight is best.Sabudana khichdi can be made in many ways but this is simplest,easiest and uses very few ingredients from pantry. 
You may also like other breakfast recipes Yogurt Sandwich, Moist Whole Wheat Banana BreadCarrot Cake Smoothie and others

Level: Easy 
Soaking time: 4hr or overnight.
Prep and Cook time: 30 mins.
Serves: 2-3


Sabudana/Sago Pearls: 1 1/2 cup
Potato: 1 large
Carrot: 1 large
Peanuts: 1/4 cup
Oil: 3 tablespoon
Salt to taste
Coriander for garnish

Cumin Seeds: 1/2 teaspoon
Mustard Seeds: 1/2 teaspoon
Curry leaves: 2 or3 
Green Chilli/Red Chilli split to taste. (i didn't use for kids version)


Wash Wash and Wash Sabudana and Soak for overnight.They will become double in size.
Chop Carrot, Potato finely.
In a pan add Oil and fry peanuts on medium until it splits or until it changes the color.Remove the peanuts.
In the same pan add mustard seeds and let it splutter and then add cumin, curry leaves and chillies.
Now add chopped carrots and potatoes and fry till they are cooked and now add drained sabudana pearls and mix well. Cook at low flame for another 10 mins covered(Stir in between).
Add Fried peanuts and you are done.

Wash the sabudana thrice stirring the hand in it, this will remove all the starch from it.

Wanna try....let set go....

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Shahi Meetha Paratha | How to make Shahi Paratha Recipe | Flavour diary

In India, flat breads are of many variations and made with different procedures and with different flours.Some flat breads (pooris) are deep fried in oil, few like Pulka are made with no Oil and few like parathas,chapatis uses medium oil or butter  and few are completely gluten free like dosa's(we have more than 50 variations). 
Coming to today's post it's a Sweet treat paratha with goodness of nuts, paneer(indian cottage cheese) and semolina and what else to say for a Shahi (Royal) Paratha. This is yummy, healthy paratha and best for any special occasion, this paratha is time taking because of steps involved but worth to try as it will be vanished in no time.

Level: Medium
Total time: 60 min
Makes: 7-8 parathas
Cup: 250ml


All purpose Flour: 1 cup
Whole wheat Flour: 1 cup
Salt: 1/4 teaspoon
Oil: 1 teaspoon

Milk: 4 cups(1ltr)
Lemon Juice: 2 tablespoon

Paneer (homemade with above ingredients or 150gm grated store bought paneer)
Very Fine Semolina: 1/2 cup [if not available blend the regular semolina to fine)
Dry Fruits(Cashew and almonds): 1/3 cup
Milk: 1/4 cup
Butter/Ghee/Oil: 1 tablespoon
Sugar: 1 cup (Approx or to taste)
Cardamom powder: 1/4 teaspoon

Oil while frying parathas.


Making Paneer:
Bring milk to boil and add lemon juice and keep stirring on low heat. Water get separated from the paneer.
Drain the water from the paneer using muslin cloth/ handkerchief and run under cold water. Now  tightly squeeze it to remove all water and keep aside.

Prepare the dough:
Mix all the ingredients well except water. Add sufficient water to form medium dough

Prepare the stuffing:
 Roast semolina with 1 teaspoon of oil/butter until it turns little golden brown.Remove on to the plate.
Now dry roast cashew and almonds for a minute and blend to fine powder.
In a non stick pan add  roasted semolina,cashew almond powder, paneer, sugar, cardamom powder ,butter and milk. mix well until well incorporated and cook until the mixture comes together and forms dough consistency.

Preparing Parathas
Divide the dough into 8 equal parts and also divide the stuffing in 8 parts. They will be approx same sizes.
Take 1 dough ball and roll small circle and apply 1/8th teaspoon of oil and add 1 stuffing ball and close on all sides as in fig.
Now dip the stuffed ball in flour and gently roll and make thin parathas. 
And fry on both sides until golden with teaspoon of butter/oil on both sides on medium high heat.

While stuffing the ball and closing it be careful as this is the main job. If this is done properly then your parathas will be perfect.
While rolling the parathas be gentle on it and make sure the you roll equally in the middle and side.

Wanna try....let set go....
Shahi Meetha Paratha is going to be part of #foodiemonday #indianflatbread #bloghop #paratha
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Persimmon/Sharon Fruit LASSI

Few things will come and will last for the rest of life.Persimmon is one such thing, I tasted Persimmon/Sharon fruit for the first time at my friends place in UK and i became big fan of it. When i took the first bite it tasted me flavours of 2 or 3 fruits, it was super delicious. And from then on it became common fruit at home specially in winter.Persimmon is a seasonal fruit and found plenty in winter and we love to have this as it is just like an apple.
Even though we love to have it as a whole fruit but sometimes adding few things makes it more healthier, so here comes a Persimmon Lassi which has goodness of fruit and yogurt which is a healthier filling beverage which can be taken as breakfast or after a meal to satisfy the sweet tooth.
You may also like Mango Lassi , Carrot Cake Smoothie and other beverages

Bit of Persimmon/Sharon Fruit (Info from Internet)
Sharon fruit is a native Chinese fruit. It is a deep orange, waxy fruit of which the shape is similar to a tomato. The flesh is orange coloured, has a sweet flavour and when firm possesses an apple-like crunch. The fruit contains no seeds.
Persimmons are high in beta carotine and minerals such as sodium, magnesium, calcium and iron, and studies have found that they also contain twice as much dietary fibre per 100g as apples, plus more of the phenolic compounds thought to ward off heart disease.
Persimmon/Sharon Fruit (Pic from internet)

Level: Easy 
Total time: 5 mins
Serves: 2


Persimmon/Sharon : 2 medium
Yogurt/Curd: 1 1/2 cup
Chilled Milk : 1/2 cup
Sugar/Honey to taste


Remove the stem of persimmon and chop it roughly.
In a blender add all the ingredients and blend.Serve Chilled.

Wanna try....let set go....

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20 Minute One-Pot Pasta

Are you tired want to make something quick with no stress then this one pot pasta recipe is for you. Here in this one-pot pasta recipe i used Fusilli pasta but you can use any pasta you like. Veggies and pasta in this dish are rightly cooked, i mean it's not at all mushy in any manner. This one-pot pasta recipe has two steps, one chop up the veggies and second is cook along with pasta in water for 20 mins and your dish is done serve with loads of cheese on top. Check the ingredients which i used for guidance.
This one-pot pasta is not my creation but it's one of the famous one-pot meal on tube and even at my home.
You may also like few other quick dishes 
Semolina Soup(10 min soup)
Chocolate Dipped Strawberries
Stuffed Dates
Chocolate Cups (Kids Version)
Deviled Eggs
Boondi Raita
Chicken Kheema Pulao
Dry Fruit Fried Rice
Jeera Rice

Or Spaghetti Nest With Cabbage Balls

Level: Easy
Prep time: 5 min
Cook time: 20 min
Makes: 2-3
Cup: 250ml


Fusilli Pasta: 300 gm
Water: 4 cups
Colored Peppers: 1 cup (big chunks)
Tomatoes : 1 cup (finely chopped, i used italian chopped tomato can)
Onion small : 1 (thinly sliced lengthwise)
Carrot: 1 big
Small Red Radish: 2-3
Basil Leaves: 4-5 ( i used dried basil a pinch)
Oregano dry a pinch
Black pepper to taste
Salt to taste


Chop the veggies.
In a big wide pot, add pasta, veggies and Water and cook on medium high flame for 20 mins and your dinner is ready. Add cheese on top and serve hot.

You can add minced meat in a pan and fry it until cooked and the add veggies, pasta and water and cook.

Wanna try....let set go....
One pot pasta is going to be part of #foodiemonday #onepotmeal #bloghop
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Achaari Paneer ( Pickle flavoured Cottage Cheese)

Achaari Paneer Recipe

Paneer is unsalted cheese which is very much famous in south east asia (India and its neighbours). Paneer is so versatile that we make use of it in preparing curries and desserts. Famous dishes with paneer are Paneer Butter MasalaPalak Paneer,Paneer Kurma,Shahi Paneer, Sandesh, Rasgulla, Rasmalai,  Gulab Jamun and on and on.
Today post is Achaari Paneer, where shallow fried paneer is soaked in pickle spice gravy. Its spicy and little tangy. Achaari Paneer uses of lot of spices in it and most of them readily available in every indian household.So it becomes easy to dry roast them and make gravy out of it. If you don't find any whole spices then you can make use of powder form but half the quantity mentioned. Serve this Achaari Paneer with roti/Naan/paratha/Jeera Rice/any flavoured rice.
You may also be interested in other vegetarian indian curries
Shahi Bhindi(Royal Style Okra Curry)
Easy Potato Curry
Tindora Coconut Fry
Courgette Lentils Tangy Curry
Spinach And Black Eyed Bean Curry

Level: Moderate
Total Time: 40 min
Serves: 2-4


Paneer - 250 grams
Oil - 4 tablespoons(includes shallow frying and cooking)
Asafoetida - 1 pinch
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Cream - 1/2 cup
Fresh Coriander - 3 tbsp chopped
Salt as per taste

Tomato Puree
Tomato - 3 (150 grams)
Green chilly - 2
Ginger - 1 inch piece

Achari Spice Mix
Fenugreek seeds (Methi dana)- 1/4 tsp
Mustard seeds (Raya) - 1/2 tsp
Cumin seeds (Jeera) - 1/2 tsp
Fennel seeds (Saunf)- 1 tsp
Coriander Seeds (dhaniya) - 1 tablespoon 
Cinnamon stick (dalchini) - 1 1/2 inch
cloves (laung)- 4
Cardamom (elaichi)- 1 or 2
Black pepper (kalimirchi)- 4


Making of Achari mix:
In a pan dry roast all the ingredients under achari spice mix section and process it to fine powder.

Making of Tomato Puree:
Roughly chop and blend tomatoes, green chilli and ginger to fine paste.

Making of Achari paneer:
In a pan add oil, add diced paneer and fry it golden brown and keep it a side.

In the same pan, asafoetida and then add achari mix powder and fry for 20 secs.

Mixture will start bubbling then add the tomato puree, turmeric powder, chilli powder and salt. Mix and cook till oil starts leaving.

Now add water and fried paneer and when water comes to boil, cook till desired consistency and serve hot with roti/Naan/paratha/Jeera Rice/any flavoured rice.

You can use garam masala powder instead of cinnamon,cloves,cardamom and black pepper.
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Eggless Mousse Collection - FoodieMonday Bloghop #16

OMG its already 16 FoodieMondays we went through with new theme and challenge each monday but i am happy that this is the first time i am writing a post of it.
Introduction of FoodieMonday Group
FoodieMonday group was started by two beautiful ladies Jolly and Wagmee and later on 6 new beautiful bloggers join in a pace, including me. We are from different parts of the world but from indian origin and we follow indian timestamp for our bloghop post. It's so much fun that when, few having their breakfast,few still a sleep and few having lunch.
Our group don't restrict age or religion or region or cast but it restricts that you should be foodie by heart. Our group is very friendly like a family with chit chats and sharing knowledge. I am very much happy to be part of this family.

Coming to this week bloghop challenge it was Mousse and that too Eggless. I was bit scared as this was my first time to make eggless Mousse and doubt that whether the mousse will have the same texture as Mousse with egg. Yeah i should say there is definitely texture difference but taste was same yummy. I was not only one having this fear of setting a Mousse but most of us had it but we finally did it. So here is the amazing collection of Eggless Mousse.

Spicy Chocolate Mousse by Alakajena from Culinaryxpress 

 Chocolate Pineapple Mousse by Krithika from Akshayam

Strawberry Mousse by Jolly from Jollyhomemaderecipes

Sugarless Choco Orange Mousse by Sujata from Batterupwithsujata

Tiramisu Mousse by Rupal from goodfoodgoodmoodbyrupal

Chocolate Mousse by Preethi from Preethicuisine

Mango Mousse Cake by Nisa from Flavour Diary

Hope you all enjoyed different combinations and ways of making eggless mousse... stay tuned for next bloghop.
Happy Cooking and stay blessed.
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Mango Mousse Chocolate Cake

I know its not season for mangoes but when you have craving for it then your desire will be  fulfilled with a store bought mango pulp. Mango in a mousse is mouthwatering, but any Mousse in a bowl is something which you will love to have in no time and anytime of the day.But if you want to make it for some occasion or for a get together then adding a cake layer to it will make it grand. So here is mango mousse cake for you. 
Serving raw eggs to kids is one thing which i don't like it, so i used agar-agar for preparation of the mousse. You can use gelatin instead of agar-agar instead. Because of short of time i took the packet mix and baked the cake according to the instructions.Mousse is easy to make and it is super delicious that you can't stop family eating without taking proper picture or the guests arrive.It shows the deliciousness of the treat.
You may also want to dig in other treats
Stove top Swiss roll , Basbousa Semolina Cake , Eggless Vanilla Cake ,  Whole Wheat Banana Bread , Custard Powder Lava Cake , Vanilla Cake , Chocolate Cake

Level: Easy
Prep Time: 30 mins
Chill time: 4 hrs or overnight
Makes: 1 7" round


Mango Puree: 1 cup (I used store bought puree)
Heavy whipping cream: 1 cup
Powdered Sugar: 2 tablespoons
Agar-Agar powder: 2 teaspoons(or 4 tsp gelatin)

Water: 4 tablespoons
Chocolate Cake/ any flavour: 7" round


Keep the whisk and steel mixing bowl in freezer for 15-20 minutes. And whipping cream for 10 mins.
In a micro safe bowl add water and agar agar and microwave it for 2 x20secs shots and keep it a side util agar agar melts.
Add mango pulp and in agar agar mixture.
In a mixing bowl add powdered sugar and whipping cream and whisk it until you for soft to firm peaks ( when u lift the whisk the cream should not drop).
Now gently fold in the mango pulp mixture into the cream.

Cake assemble
Take 7" springform pan, line it with cling film. keep the cling film dropping around, this will help us for easy unwrapping.
Now place the chocolate cake in the tin and add the mango mousse on top. Place in the refrigerator and until mousse sets completely ideally overnight or at least 4hrs. 
Take out of the pan and unwrap it and serve it with whipped cream or fruits.

Yummy...Wanna try....let set go....
Going to be part of #foodiemonday #egglessmousse

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