Nutella Milkshake - Nutella Recipes - Summer Drinks

Starting this week’s BM with Summer Special. Here comes a way to deliciously chill your summer… What is your favorite milk shake? Mine is chocolate.. I saw the recipe here and wanted to try it immediately.. All of us loved it.. It makes a refreshing drink in a jiffy with the ingredients at home..

Javvarisi Payasam / Sago Kheer

A delicious payasam made from javvarisi. It is quite easy to make.. There are so many varieties of Payasam and kheer we make.. Each is so unique in taste, texture and appearance. This payasam looks so beautiful with the transparent tiny balls floating in it.. I remember my child hood days where we used to play with the balls when this payasam was served. We press with the finger and the balls with move slipping under your fingers and it will be so much fun!!! We make this payasam for a lot of festivals. This can be served both warm and chilled!!

Sandesh / Shondesh–West Bengal

Today we are completing the 30 days Indian States Marathon. Last in the alphabetical order is West Bengal. A state which is very close to my heart. Although I have never spent a lot of time here, I was born in Calcutta (now known as Kolkatta) and I have also done my 11th Standard in there. I have also frequently visited during my holidays. A state cuisine which is very popular for its milk sweets and kachoris and street foods. Sandesh is a specialty from the state of Bengal. Sandesh is a delicacy, served as a dessert. It is made with milk and sugar as it main ingredient but it is not too sweet to give tooth ache. This recipe is not an easy one to make and needs lot of patience and stirring. Garnish with Pistachios as they look very beautiful and contrasting to the color of the sandesh. This recipe will make 20 to 24 sandesh.

Gajar Ka Halwa – Delhi

Today we travel to the Capital of India – Delhi. Delhi is an Union Territory more closely resembling a state having its own High court to Chief Minister. The Delhi city is the second most populous city in the World. From wiki – “The NCT and its urban region have been given the special status of National Capital Region (NCR) under the Constitution of India's 69th amendment act of 1991. The NCR includes the neighbouring cities of Alwar, Baghpat, Gurgaon, Sonepat, Faridabad, Ghaziabad, Noida, Greater Noida and other nearby towns, and has nearly 22.2 million residents”. Delhi was the site of the ancient Indraprastha, the capital of Pandavas during the Mahabharata. There are many historical sites in Delhi. Some to name are – Red Fort, Qutub Minar, Humayun’s TOmb, India Gate etc. Delhi cuisine is largely influenced by the Mughals and this is where the Mughlai cuisine in India originated. There is street in Delhi called the “Gali Paranthe Wali”. Gali means street and Paranthe is Indian bread. There is an entire street that is full of varieties of Paranthe.. Delhi is a great place for foodies.. From Wiki – “The Gali Paranthe Wali (the street of fried bread) is a street in Chandni Chowk particularly for food eateries since the 1870s. Almost the entire street is occupied by fast food stalls or street vendors. It has nearly become a tradition that almost every prime minister of India has visited the street to eat paratha at least once”. I have made carrot halwa before but that was a much easier one, but this one tastes more yummy and more authentic!!

Eggless Melon Pan / Eggless Japanese Melon Pan

Melon Pan is a bread that has no Melon and No pan either!!! It is a double layer bread with bread layer topped with a cookie layer.. Pan is the Japanese word for Bread which is borrowed from Portuguese and there are quite a range of Pans in Japan. This bread is the choice by Aparna for this month’s We Knead to Bake and the recipe is adapted from here and have made few changes. You can take a look at this video which has an excellent tutorial on the Melon Pan. The bread layer in this pan is very soft and is quite addictive and it is covered with a layer of crunchy cookie layer. The Melon added to the pan to give the name Melon pan could be from the crosshatch design on the bread.  This recipe will give 8 - 10 burger sized melon pans... Melon Pans are best enjoyed on the day it is made.

Malai Kofta / Malayi Kofta

Malai Kofta is a very rich and creamy Indian Side dish. It tastes amazing when served hot with roti, naan or paratha. Malai means cream and kofta defines the shape.. You can make this less rich by substituting milk for cream and water for milk. But indulge in this with this creamy and silky way and you are sure to try them again soon…Also add the koftas just before serving or they will become soggy. Stuffing is a personal choice, but paneer and potatoes need to be there. This is a dish which can go wrong easily if there is excess moisture in the balls. Make sure that the balls are dry. Also when frying the balls, add one ball and see if it comes perfect fully before adding more. If it breaks open in oil, then it has moisture, so add more flour and fry again. Once you get the kofta fried fine, then add a few in a batch and fry them. Linking this with Nupur’s page and Divya’s page

The Greek Politiko Simiti / Koulouri - My 400th post

Yayy!!! My 400th post!!! Thanks to all who have supported me and looking forward for the same in future... So to today's recipe - Simiti is the breakfast bread served in many places in Greek. These simiti are the breakfast choice of the Athenians.. These are irresistible... From Little Expat Kitchen – “The Greek word simiti/σιμίτι (plural: simitia/σιμίτια), comes from the Turkish word simit, which comes from the Arabic word semid, which in turn comes from the ancient Greek word semidalis/σεμίδαλις (simigdali/σιμιγδάλι in modern Greek), meaning semolina”. We loved the texture of the bread and also the flavor the sesame seeds and the grape syrup!! I have never heard of this bread before until Gayathri announced this as a challenge for this month's Eggless Baking Group from here.. It was sure a great learning and so excited that I tried it!!

Focaccia Caprese

Focaccia is a popular Italian Bread which has toppings with herbs, vegetables and other ingredients. This is the choice for this month's We Knead to Bake where we are entering the second year from this month.. Aparna chose the Focaccia Caprese but also gave us the option to choose other toppings.. Focaccia has been on my list for such a long time and I am happy that I tried it. It was very delicious with a delicious base which was lightly crispy in the bottom with a spongy inner.. Focaccia Caprese is a basic Focaccia dough topped Caprese style. "Caprese" comes from the city of Capri, an island off the Italian coast. Capri is famous mostly for its villas, grottos and jutting limestone towers, and also for the salad named after it – “Insalata Caprese”  which is salad made with fresh tomatoes, basil and fresh buffalo mozzarella.  So this Focaccia Caprese is topped with sliced tomatoes, mozzarella and basil, in addition to the usual olive oil and herbs that are usual in focaccia. This recipe will serve 4 if served alone or 6 if served as a side

Ven Pongal (வெண் பொங்கல்)

Here is another delicious pongal prepared during the Pongal festival.. Ven Pongal is also a very famous breakfast dish which tastes awesome with Sambar (or Gothsu) and Coconut Chutney… This one is quick and also easy.. I have made this with 4 table spoons of ghee, but you can surely increase the quantity of ghee.. Pongal can absorb all the ghee you add to it.. But make sure you add a little on top while serving…

Sakkarai Pongal

Today is Vaikunda Ekadasi festival and happy to share this nivedhanam!! Sakkarai Pongal is the sweet made for the Pongal festival.. It is simple and easy to do..  Love these food that are so simple, yet so traditional and so authentic.. I have added 6 table spoons of ghee, but feel free to add more.. Sakkarai Pongal can take all the ghee and will not complain. You could also make this like a evening tiffin..

Kalkandu Saadam / Kalkandu Pongal

Festivals are fun and we prepare so many delicious prasadam. Pongal / Sankranti is celebrated in many parts of the country. The God celebrated here is Universal one – The Sun. There are lots of delicious food prepared during this festival. Some we make at home are Sakkarai Pongal, Ven Pongal, Kalkandu Saadam, 7 Kari Kootu, Akkaravadisal, Poli, Mixed rice etc.. This Kalkandu Pongal is a delicious preparation made with rock sugar and tastes so divine.. A delicious and easy sweet preparation which is very festive and mouthwatering.

Eggless Slovak Paska Bread

One of the great ways to beat the stress is Bread baking for me.. But I never got a chance to try this delicious Bread until now but I wanted to try it as soon as Gayathri announced it for this month's Eggless Baking Group. Slovak Paska is an Eastern European Bread during Easter and is loaded with butter and eggs. This is also a very decorative bread.. With this recipe I got one 9x5 loaf and one 5x3 loaf..

Paal Ravai Halwa ( பால் ரவை ஹல்வா)

How many ever sweets we make for celebrations, it is always fun to do more and more.. Sweets bring celebrations and festivity!! Some sweets are quick, while some are elaborate.. Paal ravai halwa is a quick and easy sweet with 3 main ingredients – Paal (milk), Ravai (Sooji) and Sugar. This resembles like rava kesari, but tastes more richer and more delicious!!!

Rajbhog - Festival Sweets

Diwali – a festival that calls for lots of celebrations. It is one of the festivals celebrated throughout India (at least most part).. Although people may have some different way of celebrating this festival.. It is all about Crackers, Sweets, Savories and Pooja.. I had bookmarked Rajbhog so long ago but never got to make it until this week as I have recently joined the Sweet Fantasy Club which is all about sweets and desserts!!! The first sweet is from Sanjeev Kapoor’s website here...  With Diwali coming, this is a great rich and yummy sweet to make. It is little more effort than rasagulla but tastes so much more rich and delicious..

Kesar Pista Kulfi–My 300th Post

Statistics are fun especially when we see progress.. Here I am with my 300th post which is a delicious and heavenly kulfi.. I love recipes that you can do but need not enjoy it all within a few hours but can stay with you for few weeks.. One such thing are ice creams.. For this month’s SNC started by Divya, When Shruti announced Kulfi for the Southern team, I immediately made it, but have taken so much time to post it.. We enjoyed it on day 1 and some last week when I was so craving for it... I have already tried another version of this kulfi (recipe coming soon) before and this was the second one.. Both were delicious..

Kalakand / Kalakandh

Kalakand is a Bengali sweet made with milk and paneer. I love milk sweet for their mild sweeter taste and the flavor of milk. This one has a very different texture compared to other milk sweets. I got this recipe from here and we loved it. This takes a lot of time to make, but is a serialized and simple process. For paneer, please try to use home made paneer as it has better taste and is more moist and soft.

Dates and Walnut Cake

My blog views have crossed 100000... Yayy!!!! Thanks to all for your support and celebrating it with a delicious and healthy cake... Dates and Walnut Cake is a quick and healthier cake. The original recipe called for date palm jaggery. I used brown sugar and white sugar. If you can lay your hands on date palm jaggery, please use it. It is healthier option. I got this recipe from here and we loved it.

Shahi Paneer–Paneer in Cashew based Sauce

Shahi Paneer is a rich and creamy side dish that tastes best when served hot. This is a great accompany to Naan, Chapatti, Roti or rice dishes. Shahi means royal and this dish comes with lot of richness and creaminess. Richness can be reduced if milk is substituted for cream. I have used cashews for the gravy, but you could also use almonds or a combination of almonds and cashew.

Chickpea Halwa / Channa Dal Halwa

The word halwa can make some people drool.. It is smooth, silky and is sinfully delicious with loads of ghee and sugar.. This halwa is no exception. This is the first time I making it and it tasted so awesome. It can be called the cousin of badam halwa for its consistency and taste. Thanks to Kirti for choosing this delicious recipe for the SNC Challenge which is the brain child of Divya. This recipe is from kirti’s mom.