Balehannu Halwa (Coconut – Banana Halwa)

This is the final dish I made for Sankranthi. The actual festival was very low key, but we are heading to our cousin’s place this weekend for some belated celebrations. My cousin puts up a beautiful golu and she also celebrates ‘bhogi pallu’ for the kids. As I was thinking of what to bring, I found this interesting halwa with coconut and banana in ‘Vegetarian Cookbook of India’ cookbook by Mridula Baljekar. I had bananas that needed to be used up before leaving for the weekend, so this was a perfect recipe to make good use of them. Also the…

Mixed Fruit Shrikhand

Here’s something different from all the different baking and kid friendly dishes I have been posting all week. A deliciously creamy Indian dessert made with yogurt and flavored with saffron and served with some fruit. I was never a big fan of Shrikhand growing up and don’t remember eating it many times. Even after started liking it, I’ve never made it at home because straining the yogurt seemed to be a big step and also I didn’t want my yogurt-hating husband to find some strange contraption in the fridge and chuck it without telling me (I have done something similar…

Carrot Poli (Bobbatlu/ Puran Poli with Carrot Halwa Filling)

Blogging Marathon# 45: Week 1/ Day 3 Theme: Diwal Festival Specials Dish: Carrot Poli (Bobbatlu/ Puran Poli with Carrot Halwa Filling) For today’s Diwali special, I have a recipe that I bookmarked ages ago from Harini’s blog. These carrot polis have tempted me the minute I saw them, but it took me more than 2 years to make them. But it’s better late than never — right??

Chocolate Peda using Ricotta Cheese

Blogging Marathon# 45: Week 1/ Day 2 Theme: Diwal Festival Specials Dish: Chocolate Peda using Ricotta Cheese After posting a very traditional Diwali treat yesterday, today I have a dessert that is a delicious variation to the more traditional peda/ milk fudge. Adding chocolate and using ricotta cheese make this quite a fusion of western and Indian cooking.

Kobbari Paramannam (Coconut Rice Pudding — Vegan recipe)

Happy Dasara to All. Here’s a simple and slightly different Parvannam/ paramannam to offer to god during this festival season. Traditionally paravannam is made using dairy milk, but this is made with coconut milk. To enhance the coconut flavor, grated coconut is also added. I saw this dish being made on a Telugu cooking show and wanted to try it during the Navratri season. It uses jaggery instead of sugar making this a refined food free dish that is perfect for this festival season.