Dessert Diwali Festival Home Cooking Indian cuisine Maharashtrian Cuisine North Indian Food Seasonal Summer recipes Sweet dish Vegetarian

Gajar ka halwa

Gajar ka halwa is  a popular Indian dessert, made of fresh carrots.

This is a very easy version of making Gajar ka halwa as I will be using microwave to use this dish.


  • Carrots (1/2 kg, grated)
  • Milk(1/2 cup)
  • Sugar (1/2 cup)
  • Ghee (2 tbsp)
  • Cardamom (powdered, of 2 cardamom pods/ a pinch)
  • cashewnuts (roasted, 1 tbsp)
  • Rasins( roasted, 1 tbsp)


Grate half kg of carrots and keep it aside.

Add the grated carrot into the microwave safe bowl.

To it add  milk and sugar. Mix it well and place it in the microwave.

Microwave for 8 minutes on high power. In case you want you can cover the bowl with a cling film to retain moisture.

After you remove it from the microwave, add ghee or clarified butter into it and mix well.

After mixing it, place it back in the microwave and cook it on high power for another 10 minutes.

Once the milk has evaporated and the halwa is dry, add  powdered cardamom and mix well so that the aroma of the cardamom powder mixes well in the halwa.

Delicious Gajar ka halwa is now ready to be served at room temperature. Enjoy!

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Home Cooking Seasonal Snacks Vegetarian

Paprika barbecued corn

Corn coated with spice, butter and garlic, seasoned with black pepper and barbecured. It is a healthy and yummy snack.

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  • Corn (1, pealed)
  • Paprika powder/Deghi mirch powder (1/2 tsp)
  • Butter (1 tbsp, melted)
  • Garlic (2, crushed)
  • Peppercorn (1/2 tsp)
  • Salt (a pinch)


  1. In a bowl, add butter, garlic, peppercorn, paprika powder, salt and mix well.
  2. Heat a large char-grill pan or barbecue over high heat.
  3. Brush corn with butter mixture and char-grill or barbecue for 10-12 minutes, turning and basting with the butter mixture occasionally until cooked.

Paprika barbecued corn is now ready to be served hot.


Load Nan Khatai recipe

Dessert Home Cooking Seasonal Vegetarian

Mango Trifle

Mango trifle is a dessert recipe great for parties, potluck or simply a get together. Its very easy to make with less efforts

  • Plain Cakes (flat,1/2 inch thick, 2 layers)
  • Mango Jelly (1 bowl)
  • Ripe Mango (1 Kg)
  • Sugar syrup (1/2 cup)
  • Custard powder (2 tbsp)
  • Sugar (4 tbsp)
  • Milk (1/2 liter)
Peal and cut the mangoes into dices. Cut the Mango jelly into dices and keep them aside.
To make a custard
  1. In a cup, take custard powder, and mix it well with 1/2 cup of milk to form a custard paste, and keep it aside.
  2. Boil the remaining milk, add sugar and mix well.
  3. Switch off the flame and add the custard paste and mix well.
  4. Switch on the flame and cook the milk custard in a slow flame for 3 minutes.
  5. The custard will start to thicken, keep it aside.
To assemble the Mango trifle
  1. In a bake tray, layer the mango dices.
  2. Place the plain cakes above the mango dice layer to form a second layer.
  3. Pour very little sugar syrup to the cake layer to make the cake moist.
  4. Cover the cake with diced mango jelly to form the third layer.
  5. Pour the custard over it forming the fourth layer. Spread the custard all over it.
  6. Repeat the step 1 through step 4 for the remaining layers.
  7. Finish it with custard spread all over the tray.
  8. Refrigerate it for 1/2 hour.
  9. Garnish the Mango Trifle with fresh mango dices.
Mango trifle is ready to be served chill.

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Dessert Home Cooking Seasonal Vegetarian

Mango (4 easy recipes)



  • Mangoes (2, full ripe)
  • Milk
  • Sugar as per taste (*Optional)
  • Cardamom (2)
  • Curd


To make Mango pulp

  1. Remove the skin of mangoes and cut them in pieces.
  2. Blend it in a blender by adding little water and make a pulp. Remove it in a bowl
  3. Add sugar as per taste (optional)

Mango pulp is ready to be served with chapaties, puri, bread, etc.

To make mango delight

  1. In a bowl take 1 tbsp of curd and add the mango pulp into it. Mix well adding sugar as per your taste.
  2. Garnish with mango and curd.

Mango delight is ready to be served chilled.

Instant mango shrikhand.

  1. Ground the cardamom and keep it aside.
  2. In a bowl, take 1 tbsp of curd and add the cardamom to it. Mix them well adding sugar as per your taste.
  3. Now add the mango pulp and mix again.

Instant mango shrikhand is ready to be served chilled.

Mango shake

  1. In a glass, add 1/3 portion of mango pulp and 2/3 portion of boiled and chilled milk. Add sugar as per your taste.
  2. Mix them with a spoon or in a blender.

Mango shake is ready to be served chill.

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Chef recipe Indian cuisine Meals Rice recipes Seasonal South Indian Food Vegetarian

Mango Rice

Mango Rice or Manga Sadam called in Tamil is a rice preparation and is flavored with raw mango.It is very delicious and has a sour and salty taste. It is an authentic recipe of Tamil Nadu.

Enjoy the recipe during this mango season.



  • Raw peanuts (1 tbsp)
  • Curry leaves (few)
  • Boiled rice (1 bowl, medium size)
  • Turmeric (a pinch)
  • Mustard seeds (1)
  • Red chillies (round, 2 to 3)
  • Raw mango (grated, 2 tbsp)
  • oil (2 tbsp)
  • Channa dal/Bengal gram dal (1 tsp)
  • Black gram dal/urad dal (1 tsp)
  • Raw Mango Julienne


  1. Boil the rice and keep it aside.
  2. Heat oil in a pan, add mustard seeds.
  3. Once the mustard seeds splutter, add urad dal/ black gram dal, channa dal/bengal gram dal, red chillies, curry leaves, peanuts and saute till the peanut turns golden color.
  4. Add grated raw mango and saute. Add turmeric powder, water and cook the raw mango for 3 minutes.
  5. Add boiled rice and mango Julienne to it and mix well. Add salt as per taste and mix well.

Mango Rice is ready to be served.

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Breakfast Chutney Home Cooking Seasonal Vegetarian

Raw Mango Chutney

With the seasons changing and the summer advancing, the markets are flooded with raw mangoes these days. While I am eagerly waiting for the ripe mango to hit the market, I remembered some of the recipes that were made by my mom during summer. Summer would mean an endless variety of dishes made with mango. Starting with this recipe of Mango chutney in late February to the ripe mango curry  with fish in May . In between we would have different varieties of mango pickle being made in the house.

This quick and easy chutney is the first of the many summer recipe featuring mango that i plan to make this summer


  • Raw Mango (1 cup, pealed and cut)
  • Red chilly powder (1 tsp)
  • Ginger (1/2 inch)
  • Curry leaves (few)
  • Salt as per taste
  • Grated coconut (1 cup)
  • Water (1 – 2 cups)


  1. Add all the ingredients in a blender and blend them together to make a fine paste.
  2. Empty it in a bowl and garnish it with curry leaves.
  3. You can also add a tempering of mustard seed, red chilly and little asafoetida powder to enhance the taste

Raw Mango chutney is ready to be served and is best with with steamed rice, idli and dosa.

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