Milkmaid Creations- Besan Laddoo mix

What a lovely….probably the best mix from milkmaid that I have tried yet.

I tried the kulfi and cake mix and was very pleasantly surprised.

However this one is the best of all 3 till date. The crunch of the besan and just right amount of sweetness makes one want more. It dies have negligible amount of almonds in it. [I am not complaining, I don’t like almonds in the laddoo anyway]

It is a very simple preparation.

You shall need: [makes 15-16]

  • Milkmaid Besan laddoo Mix
  • 2 Heaped tbsp ghee [I added 1/2 Tbsp more, so in all 2-1/2]
  • A Non stick pan
  • a wooden spatula
  • A plate


  • Heat ghee in the pan.

  • Lower the gas, add the mix and stir.
  • Dont let the mix burn. We just need a nice brown color.
  • Stir for approx 5-6 min. Turn off the gas.

  • Transfer in a plate and let it cool slightly.

  • Once a little cool, make small tight balls with it.
  • Store in an air tight container.

I certainly shall not shy from making this delight again.


Kadhi-Khichdi #GujaratiFood101

Soul food

Even though it might have been a concept that originated in Africa, each culture/cuisine has soul food embedded in the lifestyle.

For me it can be anything that gives warmth, it can be hot chocolate, dal-bhaat, rajma chawal and the like.

Let me share a personal favourite: Kadhi Khichdi- Gujarati Style

For Kadhi-

You shall need: [Feeds 2]

1-1/2 Cup… Dahi/Curd

1 Tbsp… Besan/Gram flour

1/2 Inch…Ginger [Finely grated]

1… Green Chilly [Finely chopped]

1 -1/2 Tsp…Jaggery

2-1/2 cup… water



1 Tbsp…Ghee

1 Tsp… Jeera

1-2…Dry Red Chilly


  • In the bowl of curd, whisk together the besan/gram flour, ginger, green chilly, salt and jaggery uniformly.

  • Add the water and mix with a balloon whisk.
  • Pour the mix in a pan in which you wish to make the kadhi.
  • Keep the flame on low, whisk for a few min else the curd shall separate.
  • Once it becomes uniform, stop whisking and let it come to a boil.
  • Lower the gas and let it simmer.
  • Taste the kadhi, it should be Sour with a hint of sweetness and chilli.
  • In another pan make the tempering.
  • heat the ghee, add dry chilly and jeera.
  • Pour it in the kadhi.
  • Serve with Rice/Khichdi

For Khichdi-

You shall need:

3/4 Cup… Rice[wash and soak for about 30 min]

1/2  Cup… Dhuli Moong Dal [wash and soak with rice]– The third one from the left.

1-1/2 cup… water

1 Tsp… Turmeric

1 Tsp…Red Chilly Powder

1 Tsp…Cumin

2 Tbsp…Ghee



  • In a pressure cooker, add the ghee and cumin seeds. Let them splutter.
  • add the turmeric, salt and Red chili powder.
  • Add the dal and rice and water
  • Let it come to a gentle boil. Cover with lid and let 2 whistles resound.
  • Reduce the gas to medium. Close the gas after the 3rd and final whistle.
  • Serve with generous ghee and kadhi



Early Weekend

I am off to Pune for the weekend for an All India Pagalguy Meet. 🙂

I am an voluntary moderator [and the only lady moderator] at the No.1 MBA website

They have this meet once every year where we get to meet the users and the PG team.

Lots of baking happening. Shall update it over the coming week.

I am planning:

Polka dot cup cakes/Red Velvet Cup cakes

Whole wheat cookies

Ribbon cookies



Review: Hunan- Bangalore- Koramangala

One of the very good chinese food places at Koramangala/Bangalore. We stumbled on it while roaming about in search for a new place to eat. [Yes we sometimes forgo the burrp and Zomato apps]

What make us go there for the first time:

  • A warm-ly lit place
  • Bright sign board
  • Not too crowded
  • And a smile as we entered.

What we have tested at Hunan till dat [We have been there 3 times till now and one take away]- Rated on a scale of 1-5. 5 being the highest.

  • lemon Corriander Thick Soup – 3/5
  • Lemon Peppery Soup – 4/5 [For the days you want a light flavoured broth]
  • Man Chow Soup- 4/5 [Loaded with goodness]
  • Lung Fung Soup- 3/5
  • Steamed Momos- 3/5 for me. DH gives them a 4/5
  • Red Dragon Dumplings- 3.5/5
  • Crackling Spinach with Chilly Pepper corn- 5/5 [Very very beautiful crackling]
  • Satay- 5/5 [Excellent peanut sauce]
  • Water Chestnut and Broccoli in Oyster Sauce – 3/5
  • veg Balls in Hot garlic Sauce – 4/5
  • Veggies in Sichuan Sauce- 3/5
  • A Sizzler – 4.5/5 [The sauce is to die for]
  • Vegetables in Thai Red curry – 4/5
  • Pad Thai- 5/5 [The made it yumm]
  • Dragon Noodles- 4/5
  • Oriental Fried Rice- 4/5
  • Melacca Fried Rice- 5/5
  • Dragon Chopsuey- 4.5/5 [Fabulous crisp noodles]
  • Pan Fried Noodles -3/5
  • Fresh Lime water- 1/5 [Disappointed]

We generally tend to go to Hunan when we know we dont want to be disappointed with chinese food.

Our bill [for 2] for a soup, starter, main and noodles/rice comes to 600-700. All worth the price.

Highly recommended.

Here are the details:

123, 1st Floor, Above Costa Coffee, Jyothi Nivas College Road, 5th Block, Koramangala, Bangalore

080- 25520154, 25520155


Lobia/Black Eyed Pea Curry

I feel lobia is a really under-appreciated lentil. I hardly see any use of it in the kitchens now a days. In fact many of my friends use it to blind bake the tart shells.

Here is how it looks:

I am going to make a very simple curry using this beautiful smooth lentil that goes very well as a side dish.

You shall need: [Feeds 2-3]

1 cup…Black Eyed Pea/Lobia [Washed and soaked overnight]

2 -1/2 Cup …water

1… Plump tomato [Chopped]

1…Medium Onion [Chopped]

1…Green Chilli [Finely Chopped]

1 Tsp… Turmeric Powder

1 Tsp… Ginger Garlic paste

1/2 Tsp… Red Chilly Powder


a pinch of Hing/asafoetida

1/2 Tsp… Cumin Seeds

1 Tbsp… Oil


  • Boil the pre-soaked lentil in a pressure cooker with 2 cup water. 2 whistles on high flame and 2 whistles on low flame. Dont open until the steam has escaped.
  • In a pan, heat oil. Add the hing, cumin and green chilly.
  • Add the onions and sweat them.
  • Now put in the tomatoes. Add a few tbsp water, reduce the flame to medium. Cover the lid and let it cook until the fat comes up [oil in this case]
  • Add all the masala(s) and cook for 20 sec.

  • Now add the lobia with the water it was cooked in.
  • Cook it covered with a lid on medium flame for 5-7 min.
  • Remove lid and let the water reduce to the level you like.
  • Serve hot with chapati/bhakri/paratha.


I am sending this to Dish Name Starting with L event at Learning to Cook blog by Akila

Step by Step Handvo – Pics

Well I was feeling bad for not posting enough pictures for Handvo [the sweet-savoury cake]


You shall need: [Makes about 3 handvos as big as the picture below]

For the flour base- [Soak for about 4-5 hours]— you may also use the ready to use handvo ka loth (flour) with gehun ka kakra loth [2:1 ratio]

2 Cup… Rice

1 Cup… Tuvar Dal

1/2 Cup… Chana Dal

1/2 Cup… Dhuli Urad Dal

For the handvo:

Grind the pulses above into a paste

2… Bottle Gourds/Ghiya/Lauki/Doodhi [Peeled and grated]

4-5…Green Chillies [Chipped finely]

2-1/2 Tbsp…Jaggery

1 Tsp…Turmeric Powder

1 Tsp…Chilly Powder

2 Tbsp…Curd Salt to taste

For Handvo Tempering:

3 Tbsp… Oil

1 Tbsp… Rai [Mustard Seeds]

2 Tbsp…Seasme Seeds

To Cook:

1/2 Tbsp Oil [6 times]

1/2 Tbsp…Seasme Seeds [6 times]


  • Take the grated bottle bourd in a big bowl.
  • Add the handvo Spices and mix well while squeezing the lauki. Let the water of the gourd come out.
  • Add the lentils and rice puree and mix well. It should be of a consistency like that of a pan cake but it shall be lumpy due to the lauki.
  • Taste and Adjust the jaggery and salt. It should taste like a sweet-salty batter with a hint of chilly.
  • Heat the oil for tempering, add the mustard seeds and seasme seeds. Add it to the mixture and mix well.
  • Cover it and put it aside for 3-4 hours.

To cook- Side 1

  • Heat a shallow, straight bottom pan on a low flame.
  • Add 1/2 Tbsp oil and seasme seeds. Swirl it around to distribute the seeds.
  • Add about 4 ladle full of the mixture and level it straight on the pan.
  • Cover and cook on the lowest flame.
  • First side usually takes about 15 min.
  • lift one side carefully and see if it has turned nice brown and crisp.
  • Once done, put a thali on the pan and turn the handvo over [uncooked side down]
  • Add another tempering layer of oil and seasme seeds and slide the uncooked side of the handvo in.
  • Cover and cook for another 10 min.
  • Once it if lovely brown, take it out of the pan and let it cook for 2-3 min. [It shall set even more once cooled]
  • Repeat for the remaining batter.


Here are the pics.

  • Peel the Lauki

  • Mix the spices as her the recipe above

  • Add the Ground dal/ready to use handvo mix

  • Add Curd

  • Make the tempering with Mustard Seeds and sesame seeds

  • Add the tempering

  • Set it aside for a couple of hours [Atleast 2]
  • Make the base tempering for the Handvo to be cooked [in a shallow pan].
  • For a pan of size as per the pic, I used 5-6 serving spoons and made a base for handvo
  • Cover with a plate, once the bottom of the handvo is nice and brown, and flip it.
  • Make the tempering again and slide the uncooked/not browned part in the pan.

And it is ready to devour. 🙂



Fulavar-Bateta nu Shaak #GujaratiFood101 [Cauliflower-Potato Stir Fry]

Welcome back to the Gujarai Food 101 session 😀

Last night I made DH’s favourite veggie of all seasons “Cauliflower”. The punjabi Allu gobi is miles apart from the Gujarati Version. Punjabi’s put tomatoes, amchur, loads of garam masala, the Gujarati version has a very clear taste of the veggies.

Here it goes:

You shall need- [Feeds 2]

1…Medium size Cauliflower [Wash and cut in small pieces]

1… Large Potato [Peel, wash and cut in size same as cauliflower]

2…Green Chillies – finely chopped [In Bangalore the regular chillies are not that sharp, hence I tend to use more]

1/2 Tsp…Rai/Mustard Seeds

1/2 Tsp… Cumin Seeds

1 Tsp…Turmeric

1 Tsp…Sambhar Powder [A gujarati curry powder. In case you dont have it, use 1/2 tsp of garam masala powder]


1-1/2 Tsp… Sugar/jaggery

1/4 Tsp… red Chilly Powder

1/4 Cup… water

1 Tbsp…Oil

A pinch of hing/asafoetida [optional]


  • In a wok, heat oil. Add the hing, cumin and mustard Seeds. Let them crackle and brown.
  • Add the green chillies and stir.
  • Add the turmeric, sambhaar powder/garam masala, turmeric and red chilly powder.
  • Add water and the chopped veggies.

  • Over and cook on a low-medium flame for about 10 min/until the veggies are cooked through.
  • Once done, add the sugar/jaggery and stir.
  • Let the water dry.
  • Serve with bhakri/chapati/with Dal-rice/Khichdi.


6 Months

Today it has been 6 months that I married the man I love. He has been my best friend for 4 years and I am proud to say that is one of them till now.

Marriage always brings a lot of new dimentions to relationships, exibits different behavioural patterns of people we have known for years. We might even land up complaining that he/she is not the same person you got married to.

However at the end of it all, when he/she hugs you with all their heart…. Nothing else matters.


Product Review- Milkmaid Creations- Pista Kulfi Mix

The Kulfi creation by Milk maid turned out to be really nice. No, seriously. In fact even better flavour wise than the cake mix.

I picked it up without realising that I dont have the kilfi moulds, but nestle people were a blessing to give a pack of 6 plastic moulds complimentary.

Here is goes.

You shall need:

  • 500 ml/3-1/2 cup/….Boiled and cooled milk [Room temp]
  • 1 packet…Kulfi Mix
  • A whisk
  • Moulds
  • Pieces of mango  [Optional]


  • Add the mix to the cooled milk and whisk.

  • Put the mixture on flame and boil. Reduce the heat and let it simmet for 2-3 min.
  • Stir all the while else the mix shall tick to the bottom.

  • Once done, let it cool down.
  • Pour in moulds and let it freeze for atleast 5 hours. [I added pieces of mango to the moulds too]

  • The pack says 3 hours, but it does not set well. It was runny. However give it ample time and devour.

Serve with love.

Very highly recommended. You may make your own variations by adding fruits and flavours.