Bhawana

Nariyal Ki Barfi – Celebrating Krishan Chatti

February 2, 2023 by Bhawana

We celebrated Krishanashtami or Janamashtami with all love, devotion and fondness for God Krishna showing great enthusiasm on his birthday.
He is popular and most loved Indian God all over the world. He is the only God whose childhood we can relate to and become part of it. I knew people who take care of Krishna’s childhood idol as a child, giving Him bath and changing clothes every day. They even serve Him food thrice a day like we take care of our own child. In today’s busy generation, it needs lot of discipline and compassion in heart to take care of an idol, who demands nothing but still you cannot ignore His presence and take care of Him like a child. I really appreciate their devotion and love for the God. Coming back to Janamashtami celebration, this is the day for any gourmand to enjoy all kinds of delicacies cooked and offer to Lord Krishna on His birthday. I remember my Mom cooking at least 5 or 6 types of sweets, kheer and phalahar food with many curries to celebrate this occasion. I wish someday I can blog the sweets she makes on Janamashtami. Instead of barfi we used to call it panjiris and my favorite was and still is Nariyal barfi.

I am a total believer of all the rituals and traditions in our culture. Not being superstitious of doing things in details that are not important, I believe in celebrating festivals and occasions for happiness and association with friends and family. I don’t do things in deep details but try to mark the occasion with things I can do conveniently with a sense of freedom and devotion. Whatever we do on the name of God on any occasion or festival, comes back to our family and friends as “Prasad” to us. Its just the name but in reality we are doing things for ourselves and it help us connecting to people around us. I believe all the rituals have their own significance but due to the changing society we are loosing their gravity in the present times. And it makes sense as we are developed and equipped than horse and buggy days but what is alarming to me is the connection of our younger generation with our tradition and roots.

I can go and ramble much longer on this topic but now its time to talk about the 6th day after the birth of Lord Krishna’s celebration known as “Chatti” or “Shashti” utsav. This ceremony is performed on the sixth day (or within a week after sixth day) after the birth of the child. This is the first ceremony that is performed in the family to celebrate the arrival of child. Bua (father’s sister) performs puja for the mother and the child. Exchange of gifts and laughter completes the festivity of the day. Kadhi Chawal has some significance and it is a must dish to be cooked and served on the occasion.

I never seen my mom doing this chatti utsav back home while growing up but have seen this ceremony commonly after the birth of the child. Chatti is a synonym to kadhi chawal and one can relate the day with this feast. After I got married I heard about Krishna chatti from my Maasi (Mom’s sister). I was intrigued and convinced due to the chance of eating something savory after all the sweets binging on Janmashtami.

I celebrated 6th day after the birth of lord Krishna and offered kadhi chawal, one sweet and his favorite malai mishri. And the same comes back to us as a Prasad that we call “The Feast”.

Nariyal Ki Barfi – Celebrating Krishna Chatti

Author: Bhawana

Ingredients

3 cups Desiccated Coconut
2 cups Sugar
1 cup Water
2 cups Khoya, grated
Yellow Color
1 tsp. Cardamom Powder
Few Strands Saffron
Silvered Pistachios for garnishing

Instructions

Grease a square pan with ghee and keep aside.
Mix khoya and water in a pan and cook on low flame until it thickens and with no lumps.
Add sugar, mix it and cook for another 7-8 minutes on low flame.
Mix yellow color, cardamom powder and crushed saffron.
Check if the mixture is sticky and thicker in consistency.
Now add coconut, mix it well and switch off the flame.
Pour the mixture on the greased pan and spread evenly.
Garnish with pistachios slices.
Cover it with parchment paper, press it lightly for smooth texture.
Let it set for 3-4 hours.
Cut it in to square pieces and serve

Cassata Ice Cream – Revisiting Childhood favorites

January 31, 2023 by Bhawana

While talking to your own children, you sometimes revisit your life in the past and unfolds your childhood temptations and favorites. While talking about healthy food and its importance, my son suddenly asked me “What was your favorite food when you were of my age”? I took a pause to think because the answer was not in any way a good example for him. I tried to ignore the subject saying we didn’t have so many options those days. The next question popped up was about my all time favorite food or dessert as a child. That was easy to answer, it was cassata and ice cream soda. Of Course! apparently the next question was “What is Cassata and Ice-cream Soda? Ice-cream soda was easy to make him understand as float but divinity of cassata was really difficult to describe and make him understand. The slice of three flavors of ice-creams layered on a cake covered with nuts was nothing less than a bliss on a plate. The flavors of three ice-creams bursting together in your mouth with crunchy nuts and spongy cake still makes me blank and the only word that comes out of my mouth is Yum! Delicious!.

Cassata is very different than ice-cream cake. Ice-cream cake is cake with a layer of ice-cream and frosting on it, whereas cassata is three layers of ice-cream on a layer of cake and covered with nuts. More ice-cream, less cake and a crunch with roasted nuts. I don’t know if I am making any sense to you but sometimes the experience is better than lots of words. So I decided to recreate a recipe for cassata with my favorite flavors of ice-creams.

My favorite flavors are all Indian flavors of ice-cream. Keeping a color scheme in my mind I opted for Mango ice-cream, pistachios ice-cream and kulfi. The whole experience of making cassata from scratch was so therapeutic and joyful to me. I was so excited that I finished from baking a cake to making three flavors, layering and freezing in one day.

Though, the size of my cassata is smaller than the real one but when you make it at home, having just one of anything you love is never enough. A guilty pleasure !!!

Verdict from my son– OMG! it is so delicious. It has ice-creams, cake, nuts….Gosh! Its a total treat.
Hard work all worth!! 🙂 🙂

Cassata Ice Cream – Reliving Childhood Temptation

Recipe Type: Ice Cream / Dessert

Cuisine: Indian

Author: Bhawana

Ingredients

Sponge Cake
3 Flavors of Ice cream of your choice
(I used Mango, kukfi and Pistachios)
Crushed Almonds and Pistachios
Tutti Frutty
Terrine Pan or Loaf Pan

Instructions

Line the preferred pan with the parchment paper hanging on both the sides.
Take out the ice cream from the freezer to soften them before using.
Sprinkle crushed nuts all over the pan.
Fill up the bottom part with one flavor of the ice cream.
Flatten it with the spatula. Cover and put it in freezer for an hour.
After an hour check, if it is all set add another layer of the different flavor.
Add extra tutti fruity for color and set it again in freezer.
In the mean time, cut sponge cake in to a rectangular shape of a pan.
Check again after an hour, pour the final layer of the different ice cream.
Add extra layer of nuts on top.
Now place rectangular cake over the ice cream. Press it lightly.
Cover it tightly with the hanging parchment paper and aluminum foil.
Freeze it overnight.
To serve, put the mold in the warm water for some time.
Invert on a plate, peel off the parchment paper.
Add more nuts on the top. Slice and serve.

Motichoor Ladoo

January 19, 2023 by Bhawana

I wanted to share a classic sweet recipe in the blog before Raksha Bandhan. But sometimes things become so out of control that time flies in front of your eyes and you just sit and watch it sliding away in helpless horror. Well, in simpler words people call it ” just lazy”. Yes! I was in that state for a while watching time flying away and sitting in denial on the couch thinking and planning about recipes. No matter how much I like cooking but there are times when it doesn’t feel the same. Sometimes you struggle to cook everyday meal for the family. Thank God! for take outs for such days. I realized there are some negative effects of being a “i like cooking Mom”. The family is so used to home cooked food they eschew outside food and expects anything cooked at home. Well, that’s what companionship is all about. Hubby dear, comes in handy on such days with his expertise and cooking repertoire.
In fact i was thinking about sharing his skills too in this podium. May be soon….

Few weeks back my mom asked my son if there is anything he wanted to have from India. Taking few minutes in thinking he had two things in the list. Motichoor Ladoo and Kaju katli.
That makes me realized I make all these fancy desserts and sweets but here my son craving for shudh desi Mithais. I keep a mum all this time but on the day of RakshaBandhan I decided to surprise my son with one of his favorites (for now, sure not for long). My little vacation helps me to take the task with all joy and excitement. With little research, it was a piece of cake. There are some techniques and patience that makes the recipe easy and delicious.

Motichoor is one of the famous and popular sweet in India. Festivals, weddings any occasion, ladoos mere presence makes it celebratory and special. For me their color itself is so warm and cheerful that can perk up any occasion or a party. I prefer motichoor over bondi ladoo. But that doesn’t make boondi ladoos any less.

I like to share some of my researched tips for better results.
I prefer frying boondis in desi ghee for extra taste and texture. It makes lot of difference in taste. The batter should be of pouring consistency and its always good to try it before frying on perforated spoon. If its not dropping well mix little more water and try again. Fry boondis on medium flame not more than minute and half. Add boondis in warm syrup always. If the boondis are not small for motichoor pulse it once in a blender.

Motichoor Ladoo

Recipe Type: Sweet/Dessert

Cuisine: Indian

Author: Bhawana

Ingredients

2 cups Besan (Gram Flour)
2 tbsp. Sooji (Semolina) fine
1 tbsp. Desi Ghee
Orange Color – according to preference
2 cups Sugar
1 cup Water
1 tsp. Lemon Juice
1 tsp. Cardamom Powder
1 tsp. Rose Water
3/4 Cup Melon Seeds, roasted
Silvered Pistachios for garnishing
Ghee/Oil to deep fey

Instructions

Seive the besan and add sooji, ghee and color.
Make a thin batter adding water in besan in pouring consistency.
Cover and keep aside for half an hour.
Heat sufficient ghee/oil in a skillet.
Cook suger with 1 cup of water and lemon juice to make syrup of one thread consistency.
Add cardamom powder, pinch of color, rose water in the syrup and keep aside.
Make boondis with the help of holding fine perforated spoon over the ghee.
Pour batter little by little at a time.
Fry boondis around 50-60 seconds on medium heat.
Warm the sugar syrup and add boondis and melon seeds.
Mix it well and keep aside for few minutes.
Make ladoos and garnish with pistachios.
Celebrate and enjoy the festive time!

Tropical Fruit Salad With Coconut Dipping Sauce

December 14, 2022 by Bhawana

Summer is in full swing and I’m very sure so are your plans to conquer these 16 weekends to the best. “What are your plans for summer?” is the most overrated icebreaker question all summer! Its not all, lot of pain and hard work goes in planning theme BBQs, beach activities, camping at leisure grounds, 2 weeks vacation to some exotic place, visits to waterparks resorts, cruises and what not!….just to answer the question “What you did in summer this year?” Nothing, just relaxed and enjoyed warm weather with our family in our lush green backyard. Felt great eating fresh organic home grown vegetables with freshly cut bouquet on table, that’s a luxury we can only attain few months in a year. Spent some quality time with kiddos while watching late night movies, playing board games all afternoon over non stop chit chat about friends and life and most importantly, felt life in home, in otherwise spick-and-span, ornamented house used to eat and sleep.
I’m sure the person who asked will faint after hearing this answer. Or maybe I’m exaggerating the whole situation….Maybe not!! 😉

Summers are all commercialized because of these profit oriented companies. Their marketing is so good that they convinced the masses to use their product or visit the place to experience good fancy summer. Summer used to be the time when people visit their friends and families during vacation so that their kids can experience bonding and warmth of relationship in lives. That’s the time we enjoyed our breakfast and lunches with families without hasting ourselves to school and other activities. That’s the time we spent making lifelong friends and memories to cherish and share with our children. May be summers were not as fancy as now a days but they felt real, close to heart and memorable.

By no means going on vacations or having fancy evenings with friends are impermissible to me, I love all that 🙂 . It just that overdoing anything will loose its charm and character. What I really like about summers are having BBQs or potluck parties with lots of fun games like dumb charades, pictionary and water activities for kids to enjoy the weather with friends and families.

Food is the undeniable part of any kind of entertainment. After all the fun and activities, gathering around a table full of delectable dishes makes our day. We always look for recipes that are easy to make and takes less time without compromising on taste and feel. I am sharing such recipe today that will brighten up the BBQ table without much effort and time. Its healthy, colorful, delicious, exotic and fresh.

Tropical Fruit Salad With Coconut Dipping Sauce

Recipe Type: Salad

Author: Bhawana

Ingredients

1 cup Pineapple, cubed
1 cup Papaya, cubed
1 cup Mango, cubed
1/2 cup Kiwi, cubed
1 cup Red Dragon Fruit, balls (using melon baller)
1/2 cup Blueberries
2 tsp. Lime Juice
Coconut Dip Sauce-
1/4 cup thick Yogurt
2 tbsp. Coconut Cream
1/2 tsp. Lime Zest
Coconut Flakes
Honey as needed

Instructions

Mix yogurt, lime zest, honey and coconut cream together
Cover and chilled in refrigerator before serving.
In a mixing bowl, combine all the fruit just before serving.
Drizzle lime juice, gently toss to coat.
Serve with coconut dip on side.
* Use Fresh fruits for better taste.
** Use Fruits of own choice and preferences.

Middle Eastern Delight Kunafa With Rabdi

December 4, 2022 by Bhawana

Eid Mubarak, Happy Eid to all my friends in advance, who are celebrating Ramadan, the holy month of fasting and prayers. Ramadan, a month of self-purification, share, care, belief and endurance. While fasting 30 days from dawn to sunset, without consuming drop of water in summer and doing all daily chores are definitely not easy but belief in God gives the strength to endure and purpose to do it. Iftar and suhoor are the after sunset and before sunrise time when the kitchens are filled with aromas and arrays of food are served on table.

These 30 days are the days of culinary awakening, through all the senses around the world. Iftar meals are a time of festivity and celebration with friends and family, for breaking fast together after sunset. Before iftar meal are the busiest time in the kitchen, where classic, ethnic or new recipes are bubbling out of the pot and their aromas are making the place heavenly and blissful.

To celebrate the occasion, I am sharing one of the most amazing middle eastern dessert, eaten during Ramadan called Kunufa. It is known by different names in different places but the taste will for sure takes you to the door to heaven. The flaky crust with the creamy filling with nuts, surely a gastronomical delight that will gratify the palate and the soul.

I tweaked the recipe little from the classic. Instead of using cheese, I gave it a Indian twist by filling instant Rabdi between the crust.
Take my words, it tastes delicious when serve cold. This recipe was one of my bucket list recipe that I really wanted to try and couldn’t find a better occasion to share it.
Eid Mubarak! Happy Ramadan!

Kunafa – Middle Eastern Delicacy

Recipe Type: Dessert

Cuisine: Middle Eastern

Author: Bhawana

Ingredients

1 box Kataifi , shredded Filio dough
1/2 cup Butter, melted
1/4 cup Ghee, melted mixed in butter
Orange color
Ghee to grease a baking pan
1 cup Sugar
1 1/4 cup Water
1 tbsp. Lemon Juice
1 tbsp. Orange Blossom Water
1 tsp. Rose Water
2 cups Ricotta Cheese
3/4 cup Condensed Milk
1 tsp. Cardamom Powder
1/2 cup Pistachios Powder
1/4 cup Almond, sliced

Instructions

Preheat oven at 350F. Grease baking pan with ghee mixed with orange color.
Cut kataifi dough in to 4 equal part and mix melted butter and ghee in it.
Mix it with hands until it becomes fluffy with no lumps.
Make a Cream Filling by mixing ricotta and condensed milk.
Add cardamom powder and little rose water.
Mix it well and put it in the refrigerator.
Make Sugar Syrup with sugar and water.
Bring to boil and then add lemon juice.
Let it boil for 10 minutes. Keep aside to cool.
Now add orange blossom water and rose water.
Divide kataifi dough in two equal parts.
Take a greased pan and spread the dough evenly in the center and the corners of the pan.
Press it down well with the back of the spoon.
Now spread almond slices all over.
Then add cream filling over it and spread it evenly over the dough.
Now layer pistachios powder over the cream filling.
Mix tsp of orange color in the remaining Kataifi dough.
Finally spread the remaining kataifi dough evenly all over, press it down gently.
Add little more melted ghee if the dough is little dry.
Place it in the preheated oven for almost 40 minutes.
When the kunafa is golden brown in color, take it out of oven.
Pour sugar syrup sides and all over, cover and keep aside to cool down.
Run a knife all over to loosen the sides and turn it out in to a serving tray.
Garnish it with your preference and enjoy the slice.
* Increase sugar according to taste.

Irani Café – Mawa Cake

November 29, 2022 by Bhawana

Long time no see! It has become a custom for me to start my blog with this expression these days. How are you guys doing? Officially its summer, long bright days are making me happy and more productive. Afternoons are really warm and sunny, compelling me to stay indoors and spending more time in exploring other blogs or browsing idly for some instant entertainment. I really like such lazy afternoons, sitting with my feet up on my favorite spot of the couch with laptop and relishing my penchant for hot cuppa of ginger tea. That’s the most creative and entertaining time of the day for me. I really like spending time with myself in the age when you hardly get any moment alone with all these what’s up, facebook, snapchat, twitter and what not…. Its not that I am against technology, I like it and using it to the best but spending some time with or for myself like old school are still in my priority.

While enjoying my own company last week, one afternoon I stumbled upon this video on you tube. Its about an old man going to a Irani bakery and bought a Mawa cake for himself. He ordered a cup of tea with it. While serving his tea a small boy broke the cup and spilled the tea. Another server came and try to hit the boy for his mistake but that old man blamed himself to save that small boy. While eating mawa cake a big piece fell on the floor by the old man. He tried hard but couldn’t reach it. He was disappointed and was really sad. But all of a sudden he realized there is another box of mawa cake on table. The owner of the café who was impressed by his kindness treated him with another box.

The moral of the story was “Believe in the magic of kindness”. The story was really simple but it touched the heart really deep. The name of the story was Mawa Cake. After watching the video I had this irrefutable urge to bake and eat a mawa cake. Very next morning I obliged my craving and baked the Mawa Cake.

How I wish, if I can share my mawa cake with the same old man. May Kindness rules and make this world more humanly and full of love.
Amen

Mawa Cake With A Middle Eastern Touch

Recipe Type: Baking / Cake

Cuisine: Parsi

Author: Bhawana

Ingredients

1 1/2 cups Cake Flour
1 1/2 cups Castor Sugar
1/2 cup Unsalted Butter
3 Eggs
1 cup Khoya, grated
1 1/2 tsp. Orange Blossom Water
1 tsp. Rose water
1 tsp. Baking Powder
1/4 tsp. salt
6-7 Green Cardamom, powdered
1/2 cup Milk with 1/2 tsp. of crushed Saffron
1/2 cup Sliced Almonds
Sliced Pistachios for garnishing

Instructions

Pre heat oven at 375F. Grease and line the bottom of the cake pan.
Mix cake flour, salt, cardamom powder and baking powder.
Whisk butter and sugar until light and fluffy.
Add khoya and whisk again while adding eggs one at a time.
Add orange blossom water, rose water and milk. Mix it well.
Now add dry mixture tbsp. at a time. Mix it well until all combined.
Do not overmix.
Finally add almonds and mix it.
Pour it in a prepared tin.
Garnish with pistachios and saffron thread.
Bake it for around an hour until skewer inserted in a cake comes out clean.
Cool it for 10 minutes.
Serve with tea or coffee.

Bharwan Bhindi

October 26, 2022 by Bhawana

What’s up? Weather has started to warming up with few surprises here and there but I just can’t complain anymore now. Grass in my yard is all green, bright and fresh after bearing cold nights and dull days. Though rain is really messy for everyday life but it looks so good when you are sitting inside with a hot cuppa and looking at droplets coming down and making green things happy and content. I am really confused if you ask me which is my favorite season? Every season has their bliss moment and drawbacks. I think its up to us to admire small happiness around us. If you are outside doing chores and driving around in rain it might be messy and irritable but sitting comfortably indoors the beauty of nature, for sure mesmerized you.

There are so many memories I have getting all wet in a rain. It is so difficult to explain or tell stories to our kids about how we used to enjoy and play outside in rain with paper boats or just dancing around with friends. It is so messy and weird for them. After all that fun having pakodas and adrak ki chai with friends and family was the bliss moment of the season. Oh! I miss that time….
Well I should cut short this topic now, it might be giving you wrong ideas about some monsoon recipe but my recipe for today is one of the popular and most loved vegetable by all. Yes! its Okra our very own Bhindi aka lady finger.

Okra is high in antioxidants, fiber and vitamin C. It is a good source of calcium and potassium also. Nutritionist recommends okra for reducing cholesterol level and in weight reducing programs. Okra is a easy to cook vegetable and favorite of most of the kids.

Bharwan Bhindi

Recipe Type: Side Dish

Cuisine: Indian

Author: Bhawana

Ingredients

500 gms Okra (Bhindi), washed and dried
3 tbsp. Mustard Oil
1 Onion, sliced
1 cup Cherry Tomatoes, halves
For Stuffing-
3 tbsp. Besan, roasted
2 tsp. Coriander Powder
1/2 tsp. Turmeric powder
1 tsp. Cayenne Powder
1/2 tsp. Cumin Powder
1/2 tsp. Fennel Powder
Pinch of Asafetida Powder
1/4 tsp. Garam Masala Powder
1 tsp. Mango Powder (I like using juice of whole lemon)
Salt to taste

Instructions

Trim the ends and slit the okra from the middle for stuffing.
Mix all the masalas under the stuffing and mix it well.
Now stuff the mixture in the okras and keep them aside.
Heat tbsp. of oil in a pan, add stuffed okras and cook it on medium high for 5 mins.
Heat left oil in another pan, add sliced onion and fry until translucent in color.
Now add tomatoes and little salt and cook until tomatoes are little soft.
If okras are soft and darker in color, mix onion masala in the pan.
Mix it well and cook it for another 1 minute.
Sprinkle chaat masala and garnish with sliced ginger.

Melon Balls Salad With Minty Lemon Vinaigrette

September 7, 2022 by Bhawana

Do you count calories and keep track of your diet?
Please, avoid yes! I am already in a state of depression as summer is coming and taking off fluffy jackets will force me and others to see the reality. Every summer I buy new clothes and promise myself that next summer I will lose weight and wear all my old dresses comfortably and look better. I think purging old clothes in spring must be the idea of a person dealing with the same situation. No old clothes, no evidence, no depression, just feeling good and eat!! How I wish! dreams know no bounds…

But yes, we are living in the real world and dealing with real issues. And having a fit and healthy body is everybody’s priority now a days. Eating good and healthy are the talking points these days. There is another term “Organic” really popular in the present time. There are so many diets to follow, equipment, exercises and top of all free advices of what to eat and what not. All this chaos baffled you so much that you crave for more sugar to fight with the confusion.
For me its like a new year resolution only started later in spring, motivated all summer, pushing myself in fall, eating and living in denial in winter. I totally blame the festive season and fluffy jackets for it. 😉

I don’t believe in diets, may be because more I deprive myself, I’m going to crave it more. I like to eat everything I like, but in moderation. Apparently, I like to cook at home and it helps me in control of ingredients I am using in food.

It is a well known fact that the best way to start your day is by eating fruit. It will kick start your metabolism, boost the energy and naturally cleanse the whole system. This melon salad with a minty dressing is a recipe for such days when you wanted something quick, healthy and very chic.

Melon Balls Salad With Minty Lemon Vinaigrette

Recipe Type: Salad

Author: Bhawana

Ingredients

Cantaloupe
Water Melon
Few Mint Leaves
Vinaigrette-
3 tbsp. Lemon Juice
1 tbsp. Honey
3-4 Mint Leaves, finely chopped
1 tsp. Meyer Lemon infused Olive Oil
1/2 tsp. Fig Balsamic Vinegar
Black Salt & Pepper

Instructions

Cut melon and cantaloupe in half and scoop balls with the help of a melon baller.
Cover and refrigerate balls at least for 30 mins.
Mix lemon juice, honey and mint leaves.
Add olive oil, balsamic vinegar, salt and pepper.
Mix it well.
Pour the vinaigrette over melon balls just before serving.
Toss it and serve chilled garnished with mint sprigs.

Melon Agua Fresca – Welcome Spring!

August 29, 2022 by Bhawana

Spring is here but I can’t stop thinking about summer now! Why the inner-self is not satisfied with what we have? Thinking aloud….may be the weather right now. Its sunny but strong winds killing all the charm of a spring. Cherry blossom is in full bloom, but will not get any chance to admire the real beauty in its peak bloom. Rain and strong winds knocking off the fragile petals without any admiration. Longing for nice long walks amidst full bloom trees and sunny crisp weather in spring. Well, its not too late. I should stop rambling, be thankful and talk about more positive things.

Farmer’s Market are already stacked with Spring-y fruits and vegetables. I think, I should go and spend some time browsing around little stalls loaded with freshly picked fruits, vegetables, flowers and delicacies. I like the friendly festive atmosphere of a farmer’s market along with fresh seasonal produce and freshly made delicacies. Sometimes strolling around stalls gives you an option to explore and experiment with new seasonal produce.

There is one more thing I like in spring other than nice warm afternoons and flowers. That is light bubbly refreshing drinks. Agua Fresca is a light fruit drink with sugar and lemon juice. It’s a Spanish word means “fresh waters”. After soups, warm teas and coffee the transition in to refreshing drinks are so welcoming and of course very Spring-y. Cheers!

Melon Agua Fresca – Welcome Spring!

Recipe Type: Drinks

Author: Bhawana

Ingredients

2 cups Water Melon, cubed
2 cups Cantaloupe, cubed
3 tsp. Lemon Juice
2 tsp. Sugar or as needed
1 1/2 cup Sparkling Water
(I used Jasmine Sparkling water for added flavor)
Ice Cubes
Melon balls and Mint for garnishing

Instructions

Blend everything together on high speed until smooth.
Strain the juice if its needed.
Serve chilled over ice, garnished with mint and melon balls.
Enjoy the weather with this refreshing drink.
Cheers !!

Lauki Ka Halwa

August 14, 2022 by Bhawana

Wow, we are already in the last week of winter. Winter has been really blessed and mild this year. Cannot complain!… but still looking forward to welcome spring this weekend. Crisp mornings, fresh green grass, tulips and daffodils peeking out of the soil, birds chirping around.. can’t wait to see mother nature back to life. There are three festivals lined up to celebrate other than spring. St Patrick’s day is on 17th this week. It is the time of the year when all green recipes are out and everywhere around blog-sphere.

My recipe dedicated to this green day is thick confection of bottle gourd sweetened with sugar and make it more richer in taste with khoya and nuts. The light green color of gourd is enhanced with the food color that is purely optional. Lauki ka halwa is popular as a fasting sweet, when grain are not allowed to eat while fasting like Shivratri, Krishnaastami and Navratris.

Besides its beautiful green color this dish tastes delicious, hydrates and gives instant energy to the body while fasting. The texture of the halwa is little crunchy and tastes delightful with coconut and other nuts.

Lauki Ka Halwa

Recipe Type: Dessert

Cuisine: Indian

Author: Bhawana

Ingredients

2 cups Lauki (bottle gourd), grated and boiled
1 cup Sugar
3 tbsp. Ghee
1/2 tsp. Cardamom Powder
1 cup Khoya, grated
Silvered Pistachios and Almond
1/2 cup Coconut, grated
Few drops Kewra Water
Green color (optional)

Instructions

Heat 2 tbsp ghee in a heavy-bottom pan.
Add lauki and saute for 7-8 minutes.
Add Sugar and green color.
Saute the mixture while stirring continuously until all the moisture evaporates.
Now add khoya, cardamom powder, coconut and dry fruits.
Add 1 tbsp. of ghee and cook it few more minutes.
Add kewra water, mix it well.
Serve hot or cold garnished with almond and pistachios.