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Tuesday, 28 June 2016

Mango Coconut Fudge Recipe

Mango is one of the most loved fruit in India and one can find many delicacies made out of this Summer delight apart from relishing it as a whole fruit. One such dessert is the Mango Coconut Fudge. Nariyal Burfi / Fresh Coconut Fudge or Khopra pak is my all time favourite. A tasty variation to it is the addition of Mango pulp to it. The barfi or fudge made from this classic combo is simply irresistible. 

I always wanted to try out this fudge , even tried once or twice but was not satisfied with the results. Then a few days back, i happened to taste a perfect mango coconut fudge at my Sister -in -law's place. Took down the recipe from her and here i am with a soft and melt in mouth fudge. 

 The barfi is crumbly yet soft and delicate and the best part is that it does not become hard after setting. Have used fresh scrapped coconut and Alphonso pulp in this recipe. Addition of fresh cream  makes the fudge soft and rich and Cardamom powder compliments it very well. The recipe requires little efforts but believe me the end results are worth it. This fudge can be had as a fasting food ( food for Vrat). The fudge remains good at room temperature for about a week , provided a little is spared until then ( mine got over within 2 days ). Lets quickly look at the ingredients and the method to follow.

  • 2 cups scrapped Coconut
  • 1 1/4 Cup Alphonso Pulp ( have used fresh )
  • 1/2 cup fresh cream ( i have used homemade)
  • 1 1/2 cup Sugar
  • 1 tbsp Ghee / clarified Butter
  • 1 tsp Cardamom powder.
  1.  Grease or line the tray to be used for setting the fudge , keep aside. In a non stick wok, or a heavy bottom pan, heat up 1 tbsp ghee and add the scrapped Coconut to it. Stir fry the Coconut in the ghee on a low to medium flame until it dries up and we get a nice aroma.

  2. Now add the fresh cream and mix well and cook the mixture until the scrapped Coconut soaks up all the cream and dries again. I have used the cream i separate at home from the full cream milk. 

  3. Take 3 tbsp sugar and grind it to powder.Keep aside. Add remaining sugar and Alphonso pulp to the Coconut mixture and mix well.(I have made the pulp from fresh Alphonso and pureed in a grinder. You may use store bought pulp either)Cook the mixture on medium flame. As the sugar starts to melt, the mixture will become thin .

  5.  Cook this mixture on medium flame with continuous stirring for about 20-25 minutes or until the mixture reduces and leaves the pan.

  6. Add Cardamom powder to the fudge mixture. Mix well and put off the flame. Now add the reserved powdered sugar ( from step 3) and mix it evenly with the fudge mixture. 

  7. Quickly plate the fudge mixture into the greased tray and spread evenly with the back of a greased flat bowl .  The fudge sets within no time. So cut the fudge into desired shape ( squares or diamonds ) and allow to cool down.

  8. The above ingredients yield 18-20 medium sized barfi ( fudge) pieces. Store the fudge in dry air tight container . Enjoy the delicious , melt in mouth Mango Coconut fudge with your loved ones !

  I hope you would love to give this recipe a try. Do not forget to give your valuable feedback. For more mango recipes, do check my posts on,

Sunday, 26 June 2016

Dal Fry Recipe

Dal Fry is a popular Indian lentil dish . It is a spicy Punjabi recipe made generally from Yellow Pigeon Peas / Toovar dal ( also known as Arhar dal) .This simple yet flavorful and aromatic dal preparation is a treat to the taste buds. Almost all the roadside eateries ( Dhabas) and global Indian Restaurants serve this delicacy . Dal fry tastes best with Jeera Rice though it goes well even with phulka, or paratha.

The recipe to this flavorful dish is very simple and easy to follow. The Toovar dal is first boiled in a pressure cooker till it is soft and completely cooked . Then onions , tomatoes and Indian curry spices are sauteed in pure ghee to make the base to which this mashed and cooked dal is added and simmered further till the dal gets all the flavours of spices and herbs from the base mixture. This also gives the Dal fry the desired thick consistency. Though Dal fry is generally made using , Toovar dal , it can also be made using a mix of moomg dal , arhar dal , Massor dal , Chana dal.

  • 1/2 cup Toovar dal / Yellow Pigeon Peas
  • 2-3 tbsp pure Ghee / clarified Butter
  • 2 Whole red Chilies , deseeded
  • 2 green chilies , finely chopped or slit
  • 7-8 cloves of Garlic
  • 1/2 inch piece of root Ginger
  • 1 medium sized Onion , finely chopped
  • 1 medium sized Tomato , finely chopped
  • 1/4 tsp Mustard seeds 
  • 1/4 tsp Cumin Seeds / Jeera
  • 1-2 pinch of Asafoetida / Hing
  • 1/4 tsp Turmeric powder
  • 1 tsp red Chilly powder
  • 1 tsp Kasuri Methi
  • 1-2 tbsp of finely chopped fresh coriander leaves
  1. Wash the Toovar dal thoroughly under running water. Soak the dal in 1 cup water for 20 minutes. Though soaking is not compulsory, but this saves the cooking time and gas and ensures the dal gets completely cooked. 

  2.  Take the soaked dal along with the water in which it was soaked, plus 1 cup more water in a pressure cooker. Add a pinch of Asafoetida , Turmeric powder and few drops of ghee to the dal. Close the lid of the pressure cooker and cook the dal for 3-4 whistles or until the dal is soft and completely cooked. Mash the cooked dal and keep aside.

  3. In another sauce pan, heat up ghee and add mustard seeds. Once they splutter add the cumin seeds.

  4. Once a crackling sound is heard, add the finely chopped garlic and ginger. Saute until the raw smell goes. Now add the red and green chilies followed by finely chopped onions. saute the onions until they turn translucent.

  5. At this stage add hing , turmeric powder, red chilly powder and mix well. To this spice mix add the finely chopped tomatoes and saute till the mixture starts leaving ghee.

  6. Add the mashed and cooked dal to this ready onion, tomato and spice base. Stir well. Add 1 cup hot water and let the dal boil. You may adjust the water as per the consistency you wish to keep, but adding more water will dilute the dal and make it less flavorful. Dal fry has a slightly thick consistency.

  7.  Now add salt to the dal . Mix well and simmer it for another 2-3 minutes, so that all the flavours of spices get mixed well with the dal.  Take kasuri methi and rub it between the palms and add to the ready dal followed by the addition of finely chopped fresh coriander leaves. Put off the flame after 1 -2 minutes. 

  8. Serve the dal hot with Jeera Rice. You may squeeze out a juice of 1 lemon and add to the dal before serving or top it with some pure ghee. 

  I hope you would like to give this recipe a try. Do not forget to give your valuable feed back.
For more North Indian curries and dal recipes, do check my posts on

Friday, 24 June 2016

Cluster Beans Curry Recipe / Gavar Phalli ki Sabji

Cluster bean also known as Gawar ki phalli is higly nutritious and very healthy for our body. It should be included in our diet as it is beneficial for cardio health, great for diabetes , make bone strong, help in better blood circulation, good during pregnancy and manage blood pressure. 

Cluster beans can be easily cooked as a curry which goes well as a side dish with chapati or rice. There are slight variations in the cooking method in different parts of India. It is paired with potato and a curry with tomato base is prepared in Gujarati style. Today i am sharing the Maharashtrian style of cooking the cluster beans curry. 

The recipe for Gavar chi bhaji as called in Marathi , calls for use of roasted peanut powder which gives a nice nutty flavour and desired thickness to the curry. This is my mum's onion garlic free recipe and requires minimal ingredients .

  • 250 grams Cluster beans / Gavar phalli
  • 2 tbsp roasted Peanut powder
  • 3-4 tbsp milk
  • 1/4 tsp Carom seeds / Ajwain
  • Pinch of Asafoetida / Hing
  • 1/4 tsp Turmeric powder
  • 1 -2 tsp Red chilly powder ( depending upon the desired spice level)
  • 2 tbsp oil
  • salt to taste
  1. Choose tender cluster beans for the recipe. Trim the top and bottom part of the beans and break the bean to 2-3 inch pieces using hand. Mature beans are a bit hard and fibrous and need the removal of fibrous thread (stringing). Wash the beans thoroughly under running water.

  2.  In a pan, heat the oil on a medium flame. Add Carom seeds. Once they sizzle, add Asafoetida , roasted peanut powder followed by turmeric and red chilly powder. Lower the heat while adding the spices or put off the flame to avoid burning of spice powders. 

  3. Now add the cluster beans and mix well. Add milk and give a quick stir. Addition of milk is optional but it gives a nice creamy texture to the curry.

  4.  Now add around 1 cup hot water water or more depending upon the consistency we wish to keep. Add salt and cover cook the curry for 5-7 minutes or until the beans are cooked. Keep stirring in between and check if more water is needed to cook the curry.

  5. Serve the delicious cluster beans curry with chapati and enjoy !

   I hope you would love to give this recipe a try. Do not forget to give your valuable feed back.

For more such recipes, do check my posts on

Tuesday, 21 June 2016

Kothambir Vadi Recipe / Maharashtrian Coriander Fritters

Kothambir Vadi is a popular and classic Maharashtrian snacks . It is basically crispy coriander fritter made from fresh coriander leaves, chickpea flour and spices. The batter so made is first steamed and then cut into pieces and either deep or shallow fried as per choice. Kothambir means coriander in Marathi and vadi means fritter or cutlets hence the name of the dish. 

Kothambir Vadi is served as a side dish during meals , it is also a perfect tea time snacks. This is my Mum's onion garlic free recipe, crispy from outside and delicious and soft from inside. Can be served with Dates and Tamarind Chutney or sauce of your choice. The steamed pieces of Kothambir vadi can be made ahead of time and kept in the zip lock bags in the deep freezer and then deep or shallow fried as per need. 

Belonging to a typical Maharashtrian family, i make Kothambir Vadi quite often specially during winters when Coriaander is in abundance in markets. Though there is no specific time or season to relish on this fritters, yet they are my family favourite during monsoons with a cup of hot tea. ! Apart from Kothambir vadi and Coriander Chutney, i often make the flavorful Coriander Rice .

  • 1 cup Chickpea flour / Besan
  • 2 cups finely chopped fresh Coriander leaves / Dhania
  • 2 green chilies
  • 1/2 inch ginger piece/ Adrak
  • 2 tbsp toasted white Sesame seeds / Til
  • 3 tbsp Oil
  • 1 tsp Red chilly powder
  • 1 tsp Cumin Coriander Powder 
  • 1/2 tsp Carom seeds / Ajwain
  • 1/4 tsp Baking soda
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Asafoetida / Hing
  • Salt to taste
  1.  In a mixing bowl sift the chickpea flour. Grind the green chilies and ginger together and add it to the flour. Add the rest of the spices listed under the ingredient list along with toasted Sesame seeds, soda and salt. Add 2 tbsp oil and mix the flour and spices very well.

  2. Clean, wash and finely chop the coriander leaves and tender stems and add to the flour and spice mix. Add water as required to make a smooth thick batter. Slightly thicker than the batter we make for pakodas. Do a taste test at this stage and adjust the spice level and salt if required.

  3. Grease the plate or container to be kept in a steamer or cooker. Pour the batter in it and steam it for 10-15 minutes in a cooker. You can also steam this batter in a microwave .( cook for 5-7 minutes on high or until a skewer or toothpick comes out clean.

  4. Let the vadis cool down . Now cut them into desired shapes and either deep fry or shallow fry.

  5. I have shallow fried the Kothambir vadi using remaining 1 tbsp oil on a non stick skillet. Keep the flame low to medium and shallow fry the kothambir vadis until golden brown and crisp from both sides.

  6. Serve The Kothambir Vadi hot with Dates and Tamarind Chutney or sauce  and enjoy this delicious tea time snacks with your loved ones !!

  I hope you would like to try out this dish for yourself. Do not forget to give your valuable feed back. 

For more tea time snack recipes, do check my posts on

Saturday, 18 June 2016

Eggless Beetroot and Chocolate Cake Recipe

I am back from a well deserved break, and its time for some serious cooking. To begin with , i thought of baking a cake. One more reason for sharing this cake recipe is to thank all my viewers for reading my blogs. Yes ...Annapurna has registered a new height..its page views have crossed 1.5 lakhs . So adding to my list of egg-less bakes i ended up baking a delicious and moist cake with an unusual combo of Chocolate and Beetroots.

This Beetroot and Chocolate cake is an healthier variation to the regular chocolate cake as like all my cakes , this recipe also calls for use of whole wheat flour over refined one. It is lighter on calorie count as it has No Butter . Beetroot adds sweetness to the classic chocolate cake and imparts a lovely colour and moistness to the cake.

Try out this super easy recipe and bake a healthy treat for your loved ones !

  • 1 cup whole wheat flour
  • 3 tbsp unsweetened coco powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 cup curd
  • 1/4 cup oil (i have used olive oil)
  • 1 cup grated beetroot
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  1. Preheat the oven at 180 degree Celsius for 10 minutes. Line the cake pan with a parchment paper at the bottom and grease the sides with butter. Sift the whole wheat flour, coco powder, baking soda, baking powder and salt twice in a bowl and keep aside. Our dry ingredients are ready. 

  2. In another bowl take 1 cup curd and add brown sugar to it. Mix well until the sugar dissolves completely. Also peel , wash and grate the beetroots and keep ready.

  3. Add 1/4 cup oil to the curd and sugar mixture and blend well with a beater.

  4. Mix the wet ingredients with the dry ones and fold gently. At the end add the grated beetroot and vanilla extract to the cake batter and mix well. Do not over beat.

  5. Pour the batter to a greased cake pan . Tap the pan gently to release the trapped air. Bake the cake in a preheated oven at 180 degree Celsius for about 25 minutes. Keep a watch after 20 minutes, as temperature may vary from oven to oven.

  6. Insert a toothpick in the center of the cake to check for doneness. if the toothpick is sticky, bake the cake for another 3-5 minutes. Let the cake cool down at room temperature. Flip it and remove the parchment paper.

  7. You may sift some castor sugar over the cake as i did or just have it plane. Enjoy the delicious and moist Beetroot and Chocolate cake as a healthy tea time snacks with your loved ones !!

  Hope you would like to try out this cake for yourself. Do not forget to give me your valuable feedback. 

For more egg-less butter-less cakes and muffin recipes, do check out my posts on