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Kiwi & Blueberry Ice Cream / Berrylicious Kiwi | Eggless Without Ice Cream Maker

Hey Foodies,

Another ice cream onboard for you!


I’m sure you’ll love this! The combination of Berries & Kiwi is one of its kind, its sweet, its sour.. 😀


Soft soft Berrylicious Kiwi Ice Cream is all here for you.. Let’s have a look at the recipe 🙂


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Kiwi & Blueberry Ice Cream / Berrylicious Kiwi | Eggless Without Ice Cream Maker
  • Whipping Cream - 1 Cup
  • Condensed Milk - ¾ Cup [try first with ½ cup]
  • Milk - ¾ Cup
  • Powdered Sugar - 2 tbsp
  • Milk Powder - ¼ Cup
  • Kiwi Crush - ½ Cup
  • Dry Blueberries - ¼ Cup (Soaked for 2 hrs)
  1. Start by whipping the cream until stiff peaks. It's much more easier to whip with a machine in the summers..
  2. Add Milk Powder and Powdered sugar, and give it a mix. Then add in the milk and mix.
  3. Pour in the kiwi crush & condensed milk, and ensure it is well mixed, then add in the soaked blueberries and finally give a mix & freeze for 3 hours.
  4. After 3 hours, mix the ice cream to make sure the blueberries are well distributed in the ice cream. Freeze for another 6-7 hours or overnight.
  5. Scoop & enjoy 🙂
Condensed Milk ensures this ice cream is frozen to a soft kind of stage, with least amount of ice crystals. If your freezer isn't very powerful, I'd suggest to make the recipe with ½ cup condensed milk first. If it goes well, then you can try with ¾. Bothways tastes fantastic 😀



One of the most interesting ice creams, why not try it & share how you liked it?

That’s all for today, Thanks 🙂


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Aam ka Khatta Achar | Traditional Indian Pickles | Grannys’ Recipes

हिंदी में रेसिपी नीचे दी गयी है 🙂

Hello Foodies, Another recipe from Dadi ka Pitara! Aam ka Khatta Achaar it is, tangy flavor of raw mangoes loaded with some awesome spices! A holy grail recipe in every Indian Household. Perfect summer recipe for raw mangoes. aamkhattaacharir3
बनाने की विधि हिंदी में:  सामग्री: कटी हुई कैरी – १.५ किलो नमक – ९० ग्राम और आम भिगोने के लिए ३-४ बड़ी चम्मच पीसी हुई हल्दी – 2 बड़े चम्मच पीसी हुई मिर्च – ३ बड़े चम्मच मेथी दाना पिसा हुआ – ४ बड़े चम्मच सौंफ पीसी हुई – ५ बड़े चम्मच कलोंजी – १ बड़े चम्मच सरसों का तेल – २०० मिलीलीटर   एक बड़े बर्तन में कटी हुई कैरियां डाले. उसमे ३-४ बड़ी चम्मचे नमक की डाल कर मिलाये. ढककर ८-१० घंटो के लिए रख दीजिये, रात भर रखना उत्तम है. दूसरी सुबह, कैरियों से पानी निकल ले. और इस पानी को आप दूसरी किसी आचार या फिर रसम में इस्तमाल कर सकते है. अब इन कैरियों को २-३ घंटो के लिए धुप में सुखाना होगा. एक कपडा बीचा कर उसमे कैरी की फाड़ी सुखा लीजिये. कैरियां सुख कर के वजन में ९०० ग्राम की हो जाएँगी. जब कैरियां सुख जाये, हम उनका आचार बना सकते है. उसके लिए सबसे पहेले मसाले और तेल एकत्रित करके एक मिश्रण बनायेंगे. एक बड़े बर्तन में ९० ग्राम नमक ले लीजिये, उसमे सभी मसाले डाल लीजिये. उसके बाद धीरे धीरे करके सरसों का तेल डालिए और एक घोल जैसा मिश्रण बना लीजिये. अब उसमे सुखी हुई कैरी की फाडिया डाल करके हाथों से मिला लीजिये. ध्यान रखे की हाथों का ही प्रयोग करना है, चाहे तोह ग्लव्स पेहें. जब आचार पूरी तरह से मिल जाये, और फादियों में मसाला लिप्त हो जाये, आचार को एक एक कांच अथवा प्लास्टिक के एक बर्तन में डाल करके धक् के ४-५ दिनों के लिए रख दीजिये. ४-५ दिनों के बाद, आचार को एक धुप देंगे और आम का खट्टा आचार तैयार हो जायेगा. और हमारा आचार तैयार है, बिलकुल ही मस्त है ये खाने में. aamkhattaacharir4   कुच साव्धानियाँ १.      कैरियाँ कच्ची होनी चिए, बिल्कुल भी पीलापन नै होना चिए. २.      स्टील और अलुमिनियम के बर्तानो क प्रयोग न करें, इस से अचार खराब हो सक्ता है. ३.      केरी कि फादियों को सुखाते वक्त, कपडा जो इस्तामाल करेंगे, वो कोइ पुराना कोइ कपडा ले, क्युकी आम के दाग लग सकते है. ४.      इस recipe मे सुखे हुए और नमक का ratio १:१० है, यानी कि ९०० ग्राम सुखी केरी मे हमने ९० ग्राम नमक क प्रयोग किया है. दुसरे सभी मसला को आप घट्ट बढ कर सकते है.

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Here’s the recipe in English:

  • Raw Mango (Cut) - 1.5 kg
  • Salt - 90 g + for Soaking mangoes overnight - 3-4 Tbsp.
  • Turmeric - 2 Tbsp.
  • Chili Powder - 3 Tbsp.
  • Fenugreek Powder - 4 Tbsp.
  • Fennel Powder - 5 Tbsp.
  • Onion Seeds - 1 Tbsp.
  • Mustard Oil - 200 ml
  1. Add the Cut Raw mango in a big bowl and add about 3-4 tbsp. of salt to it. Mix it and cover it and let it sit for atleast 8-10 hours (preferably overnight)
  2. Next morning, drain the mango pieces, so that the water is separated. The water which is collected can be used for anything else, like a Chana Achaar (Another pickle).
  3. Now, the mango pieces need to be sun-dried for about 2-3 hours. Use a cloth, place the cut pieces onto it and let it dry. After the mango pieces are dried, the weight shall be 900 g. It reduces while drying. Set it aside.
  4. Next, add the salt (90 g) in a big bowl and all the spices. Mix it and start adding the mustard oil, don't add all the oil at once, we need to make it like a paste so be slow and mix well.
  5. Add the dried mango pieces to the oil and spice mixture and start mixing, use your hands preferably. You can wear gloves if you wish to.
  6. After mixing, make sure each mango piece is quoted in the masala. And, your achaar is ready.
  7. Add it in a plastic/glass bowl and cover, let is sit for another 4-5 days without disturbing.
  8. After 4-5 days, a final sun bath would be given, for 2-3 hours, and it would be ready to relish!
The mangoes you choose should be raw, and should not be yellowish.
Don't use steel utensils in any of the process of making the achaar. It can make the achaar rancid.
While sun-drying the mango pieces, use a cloth which you won't mind staining. Cause, the cloth might actually get stained.
The ratio of salt to "dried mango pieces" is 1:10, so if you have 900 g of dried mango pieces, salt would be 90 g. All the other spices measurements can be as per your preference.

Video Recipe:
हैप्पी कुकिंग 😀

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Minty Cucumber Mocktail Recipe | Quick, Easy & Refreshing ~ Summer Drinks

Hey Foodies,

Summer is all here, and all we crave for in the scorching heat is a glass full of icy cold water or drink.


Why not try some refreshing Minty Cucumber Mocktail?


Cucumber & Mint are known to be refreshing on its own, so let’s shake up a drink to beat the heat 🙂

Video Recipe:

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Text Recipe:

Minty Cucumber Mocktail Recipe | Quick, Easy & Refreshing ~ Summer Drinks
  • Cucumber Juice - 2 oz.
  • Mint Leaves - 5-6
  • Blue Curacao - 10ml + ½ tsp
  • Honey - 2 tsp.
  • Cucumber Shreds - to garnish
  • Soda - as needed
  • Ice Cubes - as required
  1. In a shaker (or a glass), add the mint leaves, muddle it using a muddler or a wooden spoon.
  2. Pour in 10 ml of Curacao syrup and 2 oz. of cucumber juice and the honey.
  3. Add few ice cubes to the drink and shake it.
  4. Add the mocktail to a serving glass and top with up with some soda.
  5. Drizzle some curacao on top and garnish with cucumber shreds. Enjoy.

As simple as that, try it & enjoy 🙂

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Mango Kesari Kulfi – Indian Style Frozen Dessert Recipe | Kulfiness

Hey Foodies,

How have you been? This chilling hot weather, what better than eating Mangoes!!

Today, I m here with a recipe which is a fool-proof Indian Cooler for this summer. Mango Kesari Kulfi 😀




Creamy Kulfi with Yummy Mangoes, a taste to die for! Plus the ease of making at home 😛


Textie for You:

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Mango Kesari Kulfi - Indian Style Frozen Dessert Recipe | Kulfiness
  • Milk - 500ml
  • Sugar - ⅓ Cup
  • Cream - 2 tbsp
  • Saffron (Kesar) - Few Strands
  • Mango Pulp - 1 and ¼ Cup
  • Pistachio - 2 Tbsp
  • Ice Cream Sticks - 8 nos.
  1. Heat up the milk in a wide pan and get it to a boil.
  2. In a small bowl, take out 1-2 tbsp of the boiled milk and add the saffron strands to this milk. Set it aside.
  3. Now, working on the milk, reduce the milk in a medium flame, stirring it occasionally to prevent burning. Stirring the milk evenly gives amazing texture to Kulfi.
  4. Add the soaked saffron to the reducing milk and stir it and reduce it till it becomes half of its original volume. Add the sugar and cream, and cook it for another 1-2 minutes.
  5. After reducing the milk, let it cool down completely. After it cools down, add mange pulp to it and the pistachio. Mix it well and add it to the Kulfi Moulds.
  6. After pouring it in the Kulfi Moulds, set it for 2 hours in the freezer. After 2 hours take it out, insert ice cream stick to each of the kulfi moulds and let it set again for 3-4 hours.
  7. Chill and Serve!
Easy peasy, isn’t it?



Here’s the Video Recipe 🙂


Do try out, and let me know how it goes for you, I m waiting 😀

Until then,

Happy Cooking


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Aam ka Mitha Achar Recipe in Hindi – Traditional Granny’s Sweet Mango Pickle

This post is in Hindi Language. Recipe & Imp. Tips in English is also provided below.

नमस्कार दोस्तों,

जैसे की हमारे बहुत सारे दोस्तों ने कहा की आपकी रेसिपीज हिंदी में दिखाइए..


आज में और मेरी माँ मिल कर मेरी दादी की मीठा आचार की रेसिपी बनायेंगे. ऐसे ही आम को घस कर चुंडा भी बनाया जाता है.. पर ये थोरा अलग है. 🙂


ये अचार बहुत हि मज़ेदार है, और आप इसे रोटी के साथ तो खा ही सकते है पर चावल, ब्रेड, वगरह के साथ भी खा सकते है. ये चटपटा आचार आप चाहे तो ऐसे ही जैम जैसे या फिर चमच से ऐसे भी खा सकते है. इतना मजेदार है, तो चलिए बनाना शुरू करते है.

पहले मुझे और मेरी मा को बनानते हे देख लिजिये 🙂

अचार बनने के लिए अपको चाहिए : 


कची केरी / कचा आम  – 3 बडे (निचे tips जरुर पढ़े)

नमक – 2 बड़े चमच या स्वाद अनुसार

चिनी / शक्कर – 1500 gram

मिर्ची पाउडर – 1 1/2 बड़े चमच (आप चाहे तो कश्मीरी लाल मिर्च भी उसे कर सकते है)

सौंफ – 1/2 बड़ा चमच

मेथी दाना – 1/2 बड़ा चमच

कलोंजी – 1 छोटा चमच


बनाने की विधि:

१. सबसे पहले कची कैरी को छील कर बड़े बड़े टुकडो में कट लीजिये. हमने ३ बड़े कोब्बरी(coconut) कैरी ली थी, जिसे काट कर नापा तो वह लगभग १५०० ग्राम थी.

२. एक बड़े बर्तन में जितनी कैरी उतनी ही चीनी मिला लीजिये. अची तरह मिलाने के बाद उसे धक् कर ४-५ घंटो के लिए कोने में रख दीजिये. इतने देर आम पानी छोड़ देगा और चीनी भी थोरी बहुत घुल जाएगी. ध्यान रखिये, आपको एक बूँद भी पानी नहीं डालना है.

३. लगभग ४-५ घंटे बाद, जब चीनी घुल जाये और चाशनी बन जाये तो उसे कम-से-माध्यम आच में चढ़ा दे और उसे लगातार चलते हुए पकाए.

४. लगातार चलाना आवश्यक है, नहीतो शुरू में निचे चीनी लग सकती है और बाद में आम चिपक के जल सकता है. इसलिए लगातार चलते रहिये.

५. लगभग २०-२५ मिनट बाद जब आम नरम हो जाये और थोरा रंग बदल जाये तब उसमे नमक, मिर्ची पाउडर, सौंफ, मेथी दाना, कलोंजी मिला दीजिये.

६. अब इसे लगातार चलते हुए अगले १०-१५ मिनट पकाइए. फिर इसे टेस्ट कीजिये की बन गया की नै. टेस्ट करने के लिए – एक प्याली को फ्रीजर में कुछ २-३ मिनट के लिए रख दीजिये. फिर उस प्लेट में अचार की कुछ बूँद डाल कर १०-१५ seconds के लिए रख दीजिये कोने में. फिर उसे देखिये, की वो अपनी जगह में है या फैल गया है. एकदम ज्यादा नै फैलना चाहिए, और एकदम बैठना भी नै चाहिए. लगभग २ तार की चाशनी होनी चाहिए.

७. टेस्ट करने के बाद, बन गया है तो गैस बंद कर दीजिये. और धक् कर १०-१२ घंटे के लीजिये डंडा होने दीजिये. आम का आचार डंडा होने के बाद उसे कांच के डब्बे में डाल कर आप १ साल तक आराम से खा सकते है. बनाइये और खाइए 🙂


कुछ महत्त्वपूर्ण टिप्स: 

१. हमने ये आचार बनाने में कोब्बरी कैरी इस्तमाल की है. ये कैरी बड़ी होती है, और थोरी मीठी होती है. आपको ये ध्यान रखना है की कैरी कड़ी होनी चाहिए लेकिन एकदम खट्टी नहीं, थोरी मीठी.

२. ध्यान रखियेगा की आपको एक बूँद भी पानी नहीं डालना है कभी भी. पानी डालने से आचार ख़राब हो जायेगा. ये अपने खुद के रस में पकेगा, इसलिए हम इसे ४ घंटे के लिए चीनी में मिला कर रखते है.

३. इसमें मसाले मिलाने के बाद ध्यान रखिये, और लगातार चलते रहिये. ज्यादा पकाने से ये आचार चिड्दा(chewy) हो जायेगा.


आचार बनाना बहुत आसान है, बस ये कुछ टिप्स याद रखिये और बनाइये खाइए और मज़े कीजिये. चाहे तो रोटी के साथ, कभी ब्रेड के साथ, कभी चावल के साथ, कभी मुरब्बे जैसे.. 🙂

हमारे मित्रों के लिए निचे अब येही रेसिपी अंग्रेजी में दी गयी है.


It’s sweet, its sour, it’s spicy. Here’s some traditional sweet pickle recipe from my Granny.. Have you watched me & my mom make it? If not click here to see now! Let’s dive right into the recipe!



Raw Mango : 3 Large (Read Tips)

Salt : 2 Tbsp / or to taste

Sugar : 1500g

Red Chili Powder : 1 1/2 Tbsp (I used a mix of kashmiri chili powder & normal chili powder)

Fennel Seeds : 1/2 Tbsp

Fenugreek Seeds : 1/2 Tbsp

Onion Seeds : 1 Tsp


1. First of all, peel & dice raw mango into big chunks. I used 3 big Kobbari(Coconut) Variety Mangoes and after dicing it came down to about 1500gms.

2. Transfer the mango chunks into a big stock-pot or utensil, and add same amount of sugar to it. Stir well and make sure sugar & mango chunks are well mixed. Then cover & let it rest for 4-5 hours.

3. After 4-5 hours, when the sugar is kind of dissolved & mango has released some good moisture heat this up in medium flame.

4. Stirring regularly to prevent sticking cook this stuff up until the mangoes chunks are soft & slightly translucent. Will take about 20-25 mins.

5. After the raw mango chunks are soft, puffy and slightly translucent add in the salt, red chili powder, fennel seeds, fenugreek seeds & onion seeds. Again, stirring regularly cook this in medium flame for another 10-15 minutes.

6. Test the pickle just like we test marmalade with a cold plate. To test : freeze a plate for 2-3 minutes. Then pour in a drop or two of the pickle in the plate. Let it rest for 10-15 seconds. It should not be runny, and not still as well. If it stays well, and is not extremely runny, pickle is ready.

7. Turn off the flame, cover the pot, and let it cool down naturally for 10-12 hours. After which, you can transfer it to glassware air tight containers & enjoy 🙂

Few things to take care of / Important Tips :

1. At any stage, do not add even a drop of water. Water will spoil the pickle. We’re cooking this in Raw Mango’s own juices.

2. As stated earlier, I used Kobbari(coconut) Mangoes(sounds weird? :P). Kobbari Mangoes are Large, not very sour. All you need to make sure is the mango variety you are using isn’t very sour and also not soft. You will need a neutral kinda(not very sour, not sweet) tasting firm raw mangoes.

3. Make sure to not cook this too much, keep testing after 10 mins of adding the spices. Cooking too much will make the mango chunks chewy & rubbery.


Making the pickle is easy, just keep these tips on hand and choose right kinda raw mangoes and enjoy the finger licking good pickle all year..

That’s all for today, Hoping you’ll make this & enjoy! Thanks 🙂

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Green Cooler Mocktail Recipe | Quick, Easy & Refreshing Indian Style Summer Drink

Hey Foodies,

As the summer heat is scorching up, I am here with a simple recipe of a cooling summer drink to freshen up and beat the heat!

Without any further ado, here comes our Green Cooler 😀



Text Recipe:

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Green Cooler Mocktail Recipe | Quick, Easy & Refreshing Indian Style Summer Drink
Prep time: 
Total time: 
  • Khus Syrup - 30ml
  • Kiwi Crush/Pulp - 15ml
  • Lemon Juice - 1 tsp
  • Tender Coconut Water - to top
  • Mint Sprig - to garnish
  • Ice Cubes - as required
  1. Add ice to a shaker. Add the khus syrup and the kiwi crush to the shaker.
  2. To cut down the excess sweetness from both the khus sryup and kiwi crush, add a tsp of lemon juice.
  3. Add a bit tender coconut water, and shake up!
  4. Next add ice to a serving glass, add the crushed ice. Pour in the green cooler.
  5. Top it up with a mint sprig and some tender coconut water.
If you don't have a shaker, you could use the serving glass itself (minus the shaking part!)

And, here is the video recipe:

Refreshing, isn’t it?

Stay tuned, the more is yet to come, until then, Happy Cooking (& Eating) 🙂

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Cheesy Chili Idli ~ #MothersDay Special Recipe | Indo – Chinese Starter

Hey Foodies,

It was a few months back, when I received an email from a Local News Channel willing to invite me to their cooking show.. Theme was fusion, and I came up with three recipes for them.. One of them was this Cheesy Chili Idli..


As Mothers Day is so close, I thought to cook with my mom this time.. You know it well, as my dear mumma loves Idlis, I had to come with something on the lines.. So, we together cooked the dish..


I must say, my mom is slightly camera shy, just like I was.. But as we shoot more with her, it’ll overcome 🙂 And yes, If you’re a Indian & looking for some delectable recipes in our National Language, wait is all over.. Coming up soon some delectable recipes 🙂



Back to the recipe, this is really great.. It’s kind of a dish, I can have anytime.. It’s spicy, chatpata & balanced as well.. At once, you get a taste of South India from the onion chutney & then there is the fusion thing. Let’s watch the recipe first 🙂

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  • Idli Batter - 1 Cup
  • Salt - to taste
  • Cheese Slices - 2
  • Oil - to grease + 2 tbsp
  • Bell Peppers - ½ cup {Chopped}
  • Onion - 1 Large {Chopped}
  • Tomato - 1 {Chopped}
  • Ginger - ½"
  • Garlic - 4-5
  • Gr Chili - 1
  • Onion Chutney - 2-3 tbsp
  • Chili Sauce - 1 tsp
  • Sugar - ½ tsp
  • Ketchup - 2 tbsp
  • Chili Flakes - ½ tsp
  • Asafoetida / Hing - a pinch
  • Split Bengal Gram / Chana Dal - 1 tsp
  • Skinless Black Gram / Urad Dal - 1 tsp
  • Mustard seeds - ½ tsp
  • Curry Leaves - 3-4
  • Black Pepper - ¼ tsp {Optional}
  1. Start by greasing mini/button idli plates. Fill the trays ¼th of the way with the idli batter. Chop the cheese slices into small pieces and put them over the batter. Cover with more batter.
  2. Tap a couple of times and steam the idlis in a idli steamer or a pressure cooker(without whistle) for 7-8 minutes. (2-3 mins in high, rest in medium flame)
  3. After the idlis have been steamed, take them out and let them cool for 5 mins before scooping out from the plates.
  4. In a pan, add 2 tbsp of oil and while you wait for it to get hot; crush ginger, garlic, chili in a mortar & pestle.
  5. To the hot oil, add the mustard seeds. As they splutter add asafoetida, curry leaves, chana dal, urad dal. After the tempering is done, add the chopped onions & crushed ginger garlic chili mix. Stir & cook for a moment.
  6. Add salt to taste, and cook till the onions start going golden. Then add in the bell peppers & the tomatoes. Stir and cook for 2-3 minutes.
  7. As the peppers are cooked, add the chili flakes, tomato sauce, chili sauce, and some sugar to balance it. Stir well.
  8. Then add in the onion chutney and some water if needed. Stir, and then add the idlis. Toss it, and Serve Hot!
You can enjoy the cheesy idlis as it is as well 😀



Soft Idlis, with cheese inside is scrummy on its own, with the sauces & veggies it just goes to the next level! Do try it, and let us know how you like it 🙂

That’s all for today, Thanks!

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Achari Funda Mocktail / Indian Pickle & Mango Drink Recipe ~ Summer Drinks

Hey Foodies,

Scorching heat of over 40°C is all here, and & a refreshing ice cold drink is all you desire for.


We’re going to come up with a lot of Mocktails this season, well it all started with over 30 ingredients laid down in the counter, and matching the ingredients, right from achar to charcoal. Just for you! 🙂


Not banda, but “Funda ye bindass hai!” Let’s check out the achari funda mocktail recipe, which has a zing of achar, tabasco sauce along with soothing mango juice!




Video Recipe

Text Recipe :

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Achari Funda Mocktail / Indian Pickle & Mango Drink Recipe ~ Summer Drinks
Serves: 1
  • Mango Juice - 90 ml.
  • Achar - ½ tsp [I used my granny's handmade sour mango pickle / khatta aam ka achar]
  • Tabasco Sauce - 1 drop
  • Lemon Juice - ½ tsp
  • Sugar Syrup - 20 ml.
  • Ginger Ale - to top
  • Ice - As Required
  1. In a Cobbler Shaker / Cocktail Shaker add ice cubes as required.
  2. Next up add - ½ tsp achar, 1 drop of tabasco sauce, ½ tsp lemon juice, 20ml sugar syrup. Cover the shaker & shake it up!
  3. Fill up a tall glass with ice cubes, & strain the mocktail using the built in strainer in the shaker. Now, top the glass up with ginger ale. A small little umbrella & the Achari Funda is all ready for you to Beat the Heat!
Feel Free to use any pickle, spicy, sweet, sour.. your choice!
If you don't have a shaker, you can also use one of those coffee shakes which comes with a pack of coffee or use a bottle - simply shake in a closed bottle.
The ingredients can be customized as per your preferences.


Such a simple drink to shake up, right? All are going to be, so make sure you are tuned in 🙂 Oh yes, do try & let us know how did you like it 🙂


That’s all for today, Thanks 🙂


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Carrot Cake Recipe in Cooker | Eggless Baking Without Oven

Hey Foodies,

Carrot Cake, a cake with grated carrots in it! :P


But seriously, this cake is divine.. I’ve made it a lot of time in past and failed to make as well.. But now, It comes out perfect everytime and has a delectably amazing flavor of all spice along with the light & spongy texture..


This cake can be had just as a tea time cake, or can be frosted with cream cheese or any icing for that matter. But I like to just with some icing sugar on top.. You can bake this in a loaf pan, a bundt pan or any shape :)


Believe me, carrot cake does sound boring at first.. But it is such a thing you get addicted to! It has happened with me and all of us in the family.. The light, soft & spongy texture is sooo goooodd!  So, let’s get on with the recipe, shall we?

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It’s easy to make, and tastes yummy.. Why don’t you try it & let me know how it goes?

That’s all for today, Thanks


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Tender Coconut Ice Cream Recipe ~ Natural Style | No-Eggs No-Ice Cream Maker

Hey Foodies,

What has to be done, when you have the most number of requests for an ice cream? You gotta make it for them! :D


Well, this Tender Coconut Ice Cream, “Natural Ice Creams Parlour” Style is the most requested ice cream since last year’s Beat the Heat / 7 Days 7 Ice Creams..


This ice cream is simple, but delightful & cools you instantly down! That’s the magic of the tender coconut, and surprisingly is easy to make.. So let’s start :

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The sweet part(or I must say how much this Tender Coconut Ice Cream is relished), I was in Natural Ice Cream Parlour about 20 days back.. As soon as we entered, saw a kiddo(4-5 years) asking his mumma for another scoop of TC ice cream and continued.. That was surprising.. And I was the one who got the TC in all 4 of us rest the parlour was empty except he & his parents that time, and he started roaming around me & started poking me :P His mumma said sorry and they left then :P Well, that was sweet, but not as much the ice cream(way too sweet it was :P) Hope his mumma checks this recipe out & churns out this Ice Cream for him :D

That’s all for today! Make & Beat the Heattt! Bye, there’s more coming soon! :)


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