Friday 31 March 2017

Coconut khoya Berfi

No festival is complete without some delicious food so I kick start my fast with this melt in your mouth Coconut Khoya Berfi. I made this berfi without sugar or sugar syrup . You can feel original flavor of coconut, milk, khoya and dryfruits  On this sweet note wishing everyone a very happy Navratri.

Wednesday 22 March 2017

Baigan Bhaja

Baingan Bhanja or Begun Bhaja is a Bengali dish, where the big sized aubergines (small sized round eggplants) are sliced and marinated to give it exotic taste. There are a number of methods of making Baingan Bhaja. 

Sunday 19 March 2017

Chickpea Cheese Cutlet

Snacks are kind of a must-have accompaniment with tea or starters for small party. Today I tried some different kind of tikki. It is very quick to make and delicious. It is a combination of cheekpeas, zucchini (or cucumber), carrot and some cheese. So do try this recipe if you are looking for a quick and easy snack with tea.

Sunday 12 March 2017


No festival is complete without dessert and our Holi special dessert is Chandrakala. This is a famous dish of North India. This dish is very similar to gujiya. This dessert is dipped in sugar syrup and has khoya / mawa filling in it which makes it a very filling dish & on this sweet note wishing all the members of Desitadka a very Happy Holi!


2 small bowl all purpose flour
1 cup refined oil
1 cup sugar
1 cup khoya
1 tablespoon green cardamom powder
1/2 bowl chopped dry fruits ( as you like)
1 tablespoon coconut powder
1 tablespoon ghee


In a bowl take all purpose flour and add 4 to 5 tablespoons refined oil and mix properly, then add little water and knead firm dough. Then cover it with wet cloth.

  In a pan heat ½ tablespoon ghee on a low flame and add grated khoya to it, keep stirring it on low flame.

Cook the khoya till it begins to gather around itself. Then take it out in a bowl and keep it aside to cool down.

Once the khoya has cooled down, add ⅓ cup sugar, dry fruits and ½ tsp cardamom powder and mix properly to make sure there are no lumps. Now your stuffing is ready.

Take maida dough in your palms to form a ball.

Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle.

For each chandrakala need two same sized circles of dough. You can do this by cutting a large flattened dough with a steel bowl.

Then with your fingertip, apply water all over the circumference edge.

Then place about 1 tbsp of the khoya filling on one side of the circle, keeping the edges empty Carefully.

Cover it with other circle of dough

Very gentle prepare or fold as design.

Heat oil in a pan and fry it on low flame till color turn light golden.

Preparation of Honey sugar syrup 

1.  Combine water and sugar in a small saucepan
2.  Stir over a low heat until the sugar dissolves
3.  Bring to the boil and cook for 5-7 minutes
4.  Add green cardamom and coconut powder in the sugar syrup and mix properly
5.  Add the fried kandrakala in the syrup and keep it in for 5 minutes.

Garnish with some chopped dry fruits and serve hot.