Mango Falooda – The Ultimate Creamy Summer Dessert

This summer I prepared Mango Falooda, The Ultimate Summer Dessert with Alphonso Mangoes | Creamy, Chilled & Irresistible😋

When the summer sun shines bright and mango season arrives, there is only one fruit that truly steals the spotlight, the glorious Alphonso mango. Revered as the king of mangoes, Alphonso is loved for its silky texture, deep golden hue, intoxicating aroma, and luscious sweetness that feels like sunshine in every bite.

And what better way to celebrate this royal fruit than with a tall, chilled glass of Mango Falooda, a dessert so indulgent, refreshing, and beautiful that it instantly lifts your mood. 

Imagine layers of velvety mango puree, creamy milk, delicate falooda sev, soft basil seeds, scoops of ice cream, and jewel-like mango cubes coming together in one magnificent glass.

Each spoonful is pure summer bliss...cool, creamy, fruity, and decadently rich. 

It is the kind of dessert that feels luxurious yet nostalgic, perfect for hot afternoons, festive evenings, or whenever you crave something truly special.

If summer had a signature dessert, this Mango Falooda with Alphonso Mangoes would surely wear the crown.

Ingredients

For the Falooda

Alphonso mangoes (ripe) – 2 large

Chilled milk – 2 cups

Sugar – 2 to 3 tbsp (adjust to taste)

Falooda sev (vermicelli) – 1 cup cooked

Basil seeds (sabja), soaked – 2 tbsp

Vanilla or mango ice cream – 2 scoops

Fresh cream (optional) – 2 tbsp

Cardamom powder – a pinch (optional) 

For Garnish

Mango cubes – 3/4 cup 

Chopped pistachios – 1 tbsp

Almond slivers – 1 tbsp

Rose petals (optional) – few

Extra ice cream scoop – optional

Method

Begin by preparing the mango puree. Peel the ripe Alphonso mangoes and blend the flesh into a smooth, luscious puree. Taste its natural sweetness and add a little sugar only if needed. Chill the puree for a richer and more refreshing flavour.

Cook the falooda sev according to package instructions until soft and silky. Drain and rinse under cold water so the strands remain separate and delicate. Keep aside.

Soak the basil seeds in water for 10 to 15 minutes until they bloom into beautiful translucent pearls. These add a lovely texture and cooling quality to the dessert.

Now take tall serving glasses and begin layering this masterpiece. Add a spoonful of soaked basil seeds at the base, followed by cooked falooda sev. Pour in a generous layer of chilled mango puree, then add some cold milk gently sweetened with sugar and a touch of cardamom.

Top with scoops of vanilla or mango ice cream, more mango puree, and plenty of juicy Alphonso mango cubes. Finish with pistachios, almonds, and an optional drizzle of cream for extra indulgence.

I finished my Mango Falooda with a generous topping of fresh Alphonso mango cubes instead of nuts(As seen in the picture), making it extra fruity, naturally sweet, and absolutely perfect for my kids, who love every spoonful of mango goodness.

Serve immediately with a long spoon and straw. Every spoonful brings creamy milk, fragrant mango, chilled noodles, and crunchy nuts together in one heavenly bite.

Serving Tip

For a regal presentation, serve in clear tall glasses so the gorgeous golden layers shine through beautifully.

#MangoFalooda #AlphonsoMango #SummerDessert #FaloodaLove #IndianDesserts #MangoSeason #HomemadeDessert #FoodBlogger #RefreshingTreat #SukanyasMusings

Golden, Cheesy Aloo Methi Paratha That Will Steal Your Heart

Golden, crisp, and irresistibly aromatic, Aloo Methi Cheese Paratha is comfort food at its most indulgent. Imagine a perfectly rolled whole wheat flatbread, gently roasted on a hot tawa until it develops beautiful golden-brown spots, each one hinting at the deliciousness tucked within.

As you tear it open, a warm and fragrant filling reveals itself, soft, spiced mashed potatoes blended with fresh fenugreek leaves, bringing their signature earthy depth. Then comes the most tempting surprise: molten, gooey cheese melting through the mixture, adding a rich, creamy contrast to the rustic flavours.

The aroma is simply irresistible, nutty from the ghee, herby from the methi, with delicate notes of cumin and green chilli in the background. Every bite is a perfect harmony of crisp edges, soft layers, bursts of spice, and indulgent cheesy goodness.

More than just delicious, this paratha is wonderfully nourishing too. Rich in protein, calcium, and wholesome goodness, it is a hearty meal that comforts, satisfies, and energises in every bite.

Served with chilled yogurt, tangy pickle, or melting butter, this is not just a meal, it is pure homemade bliss on a plate.

Golden, Flaky & Irresistibly Delicious Stuffed Flatbread

Ingredients

For the Dough

Whole wheat flour – 2 cups

Salt – ½ tsp

Oil or ghee – 1 tsp

Water – as needed for kneading

For the Filling

Potatoes (boiled & mashed) – 3 medium

Fresh methi leaves (fenugreek), finely chopped – 1 cup

Cheese (grated mozzarella/processed/cheddar) – 1 cup

Green chilli, finely chopped – 1

Ginger, grated – 1 inch

Red chilli powder – ½ tsp

Garam masala – ½ tsp

Roasted cumin powder – ½ tsp

Salt – to taste

Fresh coriander leaves, chopped – 2 tbsp

For Cooking

Ghee or butter – as needed

Method

Begin by preparing a soft and supple dough. In a large bowl, combine the whole wheat flour, salt, and a teaspoon of oil. Slowly add water and knead into a smooth dough. Cover it and allow it to rest while the filling comes together beautifully.

For the filling, take the warm mashed potatoes in a mixing bowl and add the fresh chopped methi leaves, grated cheese, green chilli, ginger, red chilli powder, garam masala, roasted cumin powder, salt, and coriander leaves. Mix everything gently until you have a fragrant, flavour-packed stuffing that smells absolutely heavenly.

Now divide the dough into equal portions and roll each into a smooth ball. Flatten one ball slightly, place a generous portion of the filling in the centre, then carefully gather the edges and seal it. Gently roll it out again into a thick paratha, ensuring the filling spreads evenly inside.

Heat a tawa or pan over medium flame. Place the paratha on the hot surface and cook until light golden spots appear. Flip, drizzle with ghee or butter, and cook both sides until crisp, golden, and beautifully speckled.

As the cheese melts into the spiced potato and methi filling, the aroma becomes impossible to resist. Serve piping hot with chilled curd, pickle, butter, or a cup of masala chai for the ultimate comfort meal.

Every bite is soft, flaky, cheesy, and bursting with wholesome Indian flavours. 

Storage Tip

You can prepare the filling in advance and refrigerate for up to 1 day for quick breakfast or lunch preparation.

Hashtags

#AlooMethiCheeseParatha #IndianBreakfast #ParathaLove #HomemadeGoodness #StuffedParatha #CheesyParatha #IndianFoodBlogger #ComfortFood #FoodieDelight #SukanyasMusings

BEST VEGETARIAN THAI GREEN CURRY RECIPE (Creamy, aunthentic & easy)

“Cooked for lunch… gone in minutes!” 😄🍃

That’s exactly what happened with this creamy Vegetarian Thai Green Curry, every last spoonful polished off!

There’s something irresistible about Thai food, the burst of aromas, the riot of colours, and the balance of flavours. And this dish brings it all together beautifully. 💚

What makes it truly special? A fresh, homemade green curry paste👆, packed with herbs, roasted spices, and bold flavours that elevate the entire dish.

Simmered in rich coconut milk and loaded with vibrant vegetables like broccoli, baby corn, zucchini, carrots, and peppers, this curry is as nourishing as it is indulgent.

Traditionally paired with jasmine rice, but at home, we absolutely love it with steaming hot basmati rice… and honestly, it’s pure comfort in a bowl! 🍚✨.

Every bite is creamy, fragrant, slightly spicy, and deeply satisfying — proof that wholesome food can also feel indulgent. 🌱💚

🌿 Ingredients

Homemade Paste:

Shallots/Onion – 7

Galangal (or Ginger) – 2 inch

Ginger – 2 inch

Green Chillies – 2–3

Lemongrass Stalks – 2

Coriander Leaves – 1 handful

Basil Leaves – ¼ cup

Kaffir Lime Leaves – 2–3

Cumin Seeds – 1 tsp

Coriander Seeds – 1½ tbsp

Peppercorns – ¼ tsp

Cloves – 2–3

Vinegar – 1 tsp

Curry Base:

Coconut Milk (full-fat) – 400 ml

Vegetables:

Broccoli – 1 cup

Cauliflower – 1 cup

Baby Corn – ½ cup

Carrots – 1 cup

Zucchini – 1 cup

Bell Peppers – 1 cup (any colour you have!)

Flavorings:

Oil – 1–2 tbsp

Soy Sauce – 1 tbsp

Green Chilli Sauce – 1 tbsp

Brown Sugar – ½ tsp

Salt – to taste

Lime Juice – to taste

Method Thai Green Curry Paste🌱☘️☘️

Dry roast coriander and cumin seeds on low heat until aromatic. Transfer to a mortar and pestle, add white peppercorns, and crush into a coarse powder.

Add the remaining ingredients and pound into a smooth, fragrant paste (or use a mixer grinder for convenience).

Store the paste in the refrigerator for a couple of days or freeze for up to 2–3 months.

Use half for this recipe and save the rest for a quick, flavourful curry anytime.

Method Thai Green Curry 🍲

Heat 200 ml coconut milk in a pan and boil for 2–3 minutes until slightly thickened.

Add the green Thai curry paste and cook on medium heat for 4–5 minutes until the colour deepens and the oil separates.

Pour in the remaining coconut milk, stir well, and bring to a gentle boil.

Add baby corn and cook for 2–3 minutes.

Add remaining vegetables, brown sugar, and salt. Cook for a few minutes, adjusting consistency with veg stock if needed.

Finish with kaffir lime leaves, Thai basil, and red chillies. Simmer for 2–3 minutes.

Serve hot with steamed rice.

#ThaiGreenCurry #VegetarianRecipes #HomemadeGoodness #HealthyEating #ComfortFood #PlantBasedMeals #FoodLovers #HomeCooking #AsianFlavours #CurryLove #VegetableLoaded #CleanEating #FoodInspiration #InstaFood #FoodPhotography #DesiFoodie #SingaporeFoodies #EatHealthyLiveHappy #FromMyKitchen #SoulFood

KANU FESTIVAL

KANU FESTIVAL 
The festival of Kanu is celebrated one day after the Pongal festival in Tamilnadu.
Kanu Pongal is widely celebrated in Brahmin households by ladies for the well-being of their Brothers, it’s like the South Indian version of Raksha Bandhan.
Other communities, especially farmers celebrate this day as Mattu Pongal.
Kanu day is not considered an auspicious day. In tamil, we call it as “Kari Naal” or “Kanu Peedai“.
Kanu is celebrated in temples as well by the priests who offer it on behalf of the Goddesses. Every year, on the next day of Pongal, at Sri Aaravamudhan Sannidhi, Sri Komalavalli Thayar "Kanu Utsavam" will be celebrated. On that day, along with Sri Komalavalli Thayar, the consort of Sri Chakkarathazhvar Sri Vijayavalli Thayar, the consort of Sri Ramaswami Sri Seetha pirati and Sri Rukmini Thayar of Thopputheru Sri Rajagopala Swami celebrate the Kanu Utsavam in Potramarai Thirukkulam
Kanu is a celebration of sibling bonds. Every festival in India has a significance and further instils the bonds between families.
On Kanu festival, a lot of varieties of rice are prepared with the freshly harvested rice. 

These dishes are then packed and taken by the women to their parental house/visit their brother’s to be shared with the family. 
During this ritual, women and girls sing and pray for the well-being of their siblings by offering rice balls to the birds, especially crows, who represent the ancestors.

“Kanni” Pongal is celebrated coinciding “Kaanum” Pongal for the wellbeing of unmarried women and for the fertility.

How to Pray on Kanu day?
Women must do the Kanu rituals, first thing in the morning before sunrise and before taking a bath.
All the ladies of the household, including small girls must celebrate this festival.

Yesterday’s left over white rice is used, it is mixed with Kumkum(to make red colour balls), Turmeric(to make yellow colour balls), curd rice balls and sweet pongal(leftover) balls. Sugarcane pieces are kept on top of each balls as done in my house by my mother.

Raw turmeric is sliced at the bottom and is used rub it on the foreheads of the women/girls after which namaskaram is done and the Kanu is offered to the birds.
How to keep the kanu ?
Make a Ma-kolam on the terrace or an open back/front yard where birds can visit
Keep Aarati ready to take Aarati post kanu. Keep Pooja items like camphor, vilaku(lamp), betel leaf, banana, pancha patra udrani etc ready for the poojai.
Turmeric plant leaves should be kept ready, this is usually available as we all would have bought this for pongal the previous day. Make balls of the rice as mentioned above and keep in an orderly manner over the turmeric leaves. Offer the Balls by chanting the prayer below.

Sprinkle water over them as well as around them, ring the religious bell, show camphor and pray as follows:-

Kaaka Pidi vechen, Kanu Pidi vechen,
Kaakai kku yellam Kalyanam,
Kaakkai kootam pirinthalum ,
Namma / Yen kootam piriyatha irukkanam
Kuruvi kki seemandham,
Poondhaam Pongi Vaazhattum,
Pirandhaam Thazhaithu Vaazhattum.
 
The verse loosely translated would mean:
One ball of rice for the crow,
One ball of food for the Kanu festival
It’s the marriage day for all crows,
Even if the group (family) of crows separate,
Our / My family should not get separated,
Sparrow’s baby shower (Seemantham)
Let the in-laws house overflow with goodies,
Let the house that we were born in, be forever prosperous

Then do poojai and finally take Aarati. The eldest lady in the family must rub turmeric on every other ladies forehead (raw manjal kizhangu)

Make sure to shower(head bath) Immediately, and wash the clothes that you were wearing.
Then all of them visit older Sumangali women for their blessings (Some references say that this is done after offering Kakai pidi and taking bath).
There’s an auspicious song/blessing that is usually sung,
Thayodum, thanthayodum,
Cheerodum chirappodum,
Perodum pugazhodum,
Perumaiyodum, keerthiyodum,
Chiruvayathil thaali ketti,
Periyavalaaki, pillaikal pethru
Kondavan manam magizha,
Thayyal naagi poala,
Thonga thonga thaali ketti ,
Thottilum pilaayumaage ,
Maamiyaar maamanaar mecha,
Nathiyum mamiyum pothra,
Piranthagathor perumai vilanga ,
Pethra pillaigal aayul onga ,
Uthraar uravinarodu ,
Puthaadai puthu malar choodi
Puthu maapillai marumagalodu ,
Puthu puthu santhosham perugi ,
Aal poal thazhaithu Aruge pal yer odi,
Yendrendrum vaazhanam,
Yeppothum chiritha mugathudan irukkanam
(தாயோடும், தந்தையோடும- ்,
சீரோடும். , சிறப்போடும- ்,
பேரோடும், புகழோடும்,
பெருமையோடு- ம், கீர்த்தியோ- டும
சிறுவயதில்- , தாலிகட்டி
பெரியவளாகி- பிள்ளைகள் பெற்று
கொண்டவன், மனம் , மகிழத்
தையல்நாயகி- போலத்
தொங்கத்தொங- ்க த்தாலிகட்ட- ித்
தொட்டிலும்- , பிள்ளையுமா- க,
மாமியார் மாமனார் மெச்ச,
நாத்தியும்- மாமியும் போற்ற
பிறந்தகத்த- ோர், பெருமை விளங்க,ப்,
பெற்ற பிள்ளைகள் , ஆயுள். ஓங்க,
உற்றார் உறவினரோடு
புத்தாடை. புது மலர். சூடி
புது மாப்பிள்ளை- , மருமகளோடு,
புது. புது சந்தோஷம் பெருகி,
ஆல்- ோல். தழைத்து. அருகே போல். ஏரோடி
என்றென்றும- ், வாழணும்
எப்- போதும் சிரித்த முகத்தோடு, இருக்கணும்- .)
 
Which loosely translated means :
“Along with mother and father,
With wealth and prosperity,
With great name and fame ,
Getting married at a young age,
After maturing giving birth to children,
Making the husband happy,
Like the goddess Thayyal Nayagi,
With mangalsutra hanging always(indicating mangalyam),
Along with cradle and children,
Being appreciated by the father in law and mother in law ,
Taken care of well by the mother-in-law and sister-in-law,
Earning a great name for your parents family,
With your own children living very long,
Along with friends and relatives,
Wearing new clothes and adorning fresh flowers,
Along with son-in-law and daughter-in-law ,
With new joys ebbing out,
Spreading like a banyan tree,
Developing deep roots like Arugam grass,
You should live forever,
And be bestowed with a smile on your face always.”
 

On Kanu day a variety of mixed rice(Kalantha Chaadam).
Coconut rice, Lemon rice, Tamarind rice and curd rice. They are offered to God and later the family have a great picnic lunch in their homes only.

PAN FRIED TOFU

PAN FRIED TOFU
Tofu is made from soybean curds. It is an excellent source of iron and calcium. Contains no cholesterol. It is naturally gluten-free and low in calories.

Tofu is an important source of protein, especially for vegans and vegetarians.

Tofu is used as an alternative to meat and used in many Chinese vegetarian dishes as Mock meat here in Singapore.

How is Tofu made?
Tofu is made by coagulating soymilk to create curds. The curds are then pressed and compacted into the gelatinous white blocks recognized as tofu.

To make Pan fried tofu you need to use Extra firm Tofu. 

Unfortunately, the extra firm tofu was out of stock so I had to buy the silken Tofu (It was slightly difficult to manoeuvre the tofu for this dish) but the end result was lip-smackingly delicious.

Pan-fried tofu is a dish that everyone at home will love. It can be served as starters/ finger foods in parties/ social events too. Even those who are not a big fan of Tofu will love this recipe.
Tofu is very versatile. You can flavour it with any sauce or curry powders.
You can add Pan-fried tofu to fried rice or noodles as well.
I have used very simple ingredients.
But if you want you can add curry powder, sauces etc while tossing the tofu.

Ingredients
Tofu – 1 block (Firm)
Corn flour – 2 tablespoons
All-purpose flour – 1 tablespoon
Red chilli crushed – 2 teaspoons
Coarse Pepper – ½ teaspoon
Soya sauce – 2 teaspoons (Optional)
Salt as per taste (Refer Tip)
Oil for frying
Coriander leaves for garnish
Toasted sesame seeds – 1 teaspoon

Method
Tofu comes with some whey (Curdled water), We need to remove all the extra water, so Press the tofu by placing paper towels on the top and bottom of the block and absorb the whey.
After this slice the tofu into ½ inch cubes.
In a small bowl, combine the tofu with the flours, salt, crushed chilli, soya sauce (Optional) and pepper.
Toss gently to coat the tofu well.
Take a frying pan or a large skillet, add oil, heat the oil, once hot, Add the coated tofu.
Cook, turning occasionally, until golden brown and lightly crispy. 

Serve it hot, garnished with finely chopped coriander leaves, some crushed chilly and toasted sesame seeds.

Tips

· Firm or extra-firm tofu is best for frying
· Adjust salt if adding Soya sauce else your dish will become very salty
· Pressing the tofu is very important as it allows the tofu to absorb more of the flavours otherwise it will become soggy.
· If you would like a firmer pan-fried tofu, freeze the tofu cubes for about 30 minutes.

· For firm Tofu, you can use less oil and shallow fry but the silken tofu needs oil for deep frying.

Variations

· You can add paprika, curry powder, turmeric for some colour and flavour

NAAN BREAD EASY HOMEMADE RECIPE WITHOUT TANDOOR/OVEN - ONE POST COVERS ALL NAAN VARIETIES WITH VIDEO

NAAN BREAD EASY HOMEMADE RECIPE WITHOUT TANDOOR/OVEN - ONE POST COVERS ALL NAAN VARIETIES WITH VIDEO
Naan bread is a very popular bread and originated from the Indian subcontinent. The popularity of Naan is spread far and wide and is available in many restaurants in the World. It’s a very loved bread and can be made with various toppings and fillings

The story of Naan
The word Naan stems from the Sanskrit word “Nayan”
The Persian invasion in India changed the name to “Naan as Naan in old Persian means bread, and in Iran it indicates any kind of bread.
Naan has yogurt, milk, and sometimes eggs or butter in it, resulting in a softer texture. When the dough is made, bakers shape it into a ball and slap it on the interior walls of a tandoor, a clay oven.
The bread puffs up and bubbles as it cooks.
The biggest reason why they taste so good is because they are cooked in a clay oven. The method of preparation and the heat of the oven changes a regular dough to the best tasting bread ever. Naan bread is moist and tender due to the added ghee/butter/oil

Popularity of Naan
Naan or Nan is a leavened, oven-baked flatbread. It is typical of and popular in West, Central and South Asia. Originally, naan was a general term for various flatbreads from different parts of the world.
The Naan bread is served in all the Indian restaurants from all over the world.
Naan can also be covered with, or serve as a wrap for, various toppings of meat, vegetables, or cheeses.
It can also be dipped into soups such as dal and goes well with Curries.
Nan tastes best when it’s served hot, it has a crunch on the top where it’s brown and soft inside and tastes yummy when eaten with curries.
Stuffed naans can be eaten as a snack.
I will share with you all the variations of the Naan bread in my recipe along with a video. Mesmerize your family and guests with my start recipe that has never failed to impress.

Ingredients
(Makes about 8 Naans)
Plain flour (Maida) - 2 cups
Yogurt (Thick Dahi) – ½ cup
Oil – 2 tablespoons
Sugar – 1 teaspoon
Baking soda – ¼ teaspoon
Baking powder – ½ teaspoon
Salt as per taste

Method
Sieve the Plain flour.
In a bowl, take the sieved flour, Add the baking soda and baking powder, Salt as per taste, sugar, mix well.
Add oil and mix, Add the Yogurt and mix well. You don’t need to add much water. Try to mix all the ingredients well and knead into a soft dough. If required, take little warm water to bind the dough properly.
Knead the dough for at least 15 minutes.
Once the dough is done, you will notice that your hand comes out clean, take a teaspoon of oil and lightly apply to the dough. Cover with a wet muslin cloth.
Let the dough sit for about 2 hours in a warm place (See Tips)
After 2 hours, you will notice that the dough has risen.
Now, divide the dough in parts.
Take one part and roll it in the flour.
Then Roll the naan one at a time on a lightly floured surface. Roll it in the shape and size of your choice.
Brush on some water lightly on one side of the naan.
Heat the tawa on medium heat and put the side with the water over the tawa, once the naan start bubbling and dough start drying (Refer to the video)
Turn the Tawa and place the top side of the over the flames keeping about 2 inch away from the flames to cook the naan from the top. You will see brown spots appearing, move the Naan evenly over the flame so even browning happens. Once the naan is cooked to your satisfaction, use a spatula and remove from the Tawa. Your Plain Naan is ready. Refer below the different variations of Naan. 

Variations
Shape & Size – Roll the Naan in small, medium or large size as you like it. Some like the Naan Shape to be round, some a triangle, some a square, roll it to your desired Shape.

BUTTER NAAN
Cook the Naan as above and once done, brush butter liberally on the top. Your butter Naan is ready.

CORIANDER NAAN
After rolling the Naan, place a few coriander leaves (Chopped) on the naan and press gently with a rolling pin and then cook as above.

METHI NAAN (Fenugreek leaves)
After rolling the Naan, place a few Methi leaves (Chopped) on the naan and press gently with a rolling pin and then cook as above. If don’t have the fresh Methi, you can use Kasuri methi (Dried Methi leaves)

PUDINA NAAN (Mint leaves)
After rolling the Naan, place a few Mint leaves (Chopped) on the naan and press gently with a rolling pin and then cook as above.

GARLIC NAAN
When you make a Ball then roll it into a small naan, Add 2 teaspoons of finely chopped Garlic in the middle, seal the ball with the garlic in the middle, roll the naan and then cook as above.

KASHMIRI NAAN (A sweet Naan loved by the Kashmiris)
When you make a Ball then roll it into a small naan, add 2 teaspoons of Tutti frutti (Green and red colour available in the market), some raisins, seal the ball with the stuffing in the middle, roll the naan and then cook as above.

DRYFRUITS NAAN (An exotic dessert Naan)
When you make a Ball then roll it into a small naan, Add 1 teaspoon of Khoya (mawa), 1 teaspoon of dry fruit like slivered, almond, pistachio and cashew nut, seal the ball with the stuffing in the middle, roll the naan and then cook as above.
Tutti frutti and raisins can also be added. This tastes like a dessert.

Tips

· After kneading the dough, cover with a muslin clothe. Now, On your microwave with nothing in for about 2 minutes. The inside of the microwave becomes warm. Keep the bowl with the Naan dough inside covered with a cloth and close. This helps in raising the dough well.

· Use only Stainless Steel or Iron Tawa. This recipe won’t work with Non-stick Tawas or very smooth surfaces like Anodized.

· Spread the water evenly, if you don’t spread the water evenly, the naan may fall off the Tawa.

· If the Naan falls of from one side while cooking it over the flame, don’t worry. Just take a teaspoon of water and add it like you add for dosa and stick it back.

· Nigella seeds (Kalaunji/ Onion seeds) are commonly added to naan.


SUPER TIPS

· The same dough you can use for Pizza as well.

MANGO MODAK / MANGO PEDA / MANGO BARFI

MANGO MODAK / MANGO PEDA / MANGO BARFI
Every year for Ganesh Chaturthi I prepare various items as a Neivedhyam(Offering) to the Lord. Some of the items are tedious and time-consuming and need some advanced preparation. I always look for easy recipes that will cut short my time and give me more time for prayers than preparations.
This year, I tried out the Mawa Modak made with Mawa / Khoya / Khawa. 

The Khoya is easily available now in Singapore, this makes it easier to prepare this dish unlike when you need to prepare khoya at home.
This recipe is so easy that I raised the bar by adding an exotic mango flavor to it.
In my excitement, I prepared this almost 3 times during the 10 day long Ganesh Chaturthi festival this year. I felt like a pro in making mawa modaks, especially when I received the comment, “You can start a business making these modaks”.
Nothing can beat the taste of freshly prepared sweets in comparison to the store bought one’s kept in a refrigerators and I realized that they are adding some kind of flour to the Mawa, as you can feel a powdery taste when you consume them. It’s not prepared with pure Mawa as we prepare at home.
Do try making this beautiful sweet.
Use the same recipe to make 4 different types of variations
Find the recipe below, For the Mawa Modak (Use the below recipe minus the mango pulp).
The mango modak can be made into a peda or burfi as well.

Ingredients
Khoya – ¾ cup
Milk powder – ¼ cup
Sugar – 1/3 cup
Mango pulp – ½ cup
Cardamom powder (Elaichi powder) – ¼ tsp
Nuts for garnish
Kesar a few strands
Ghee – 1 tbsp

Method
Heat a Wok/pan, Add the grated khoya. You will notice that the Khoya turns into liquid, Add in the milk powder and stir well. This enables the mix to dry fast. To this add the 1/3 cup Sugar, stir the mixture well. After adding the sugar you will notice that the entire mixture is becoming runny as the sugar melts, At this point, add in the mango pulp and the cardamom powder, give it all a good stir so that the mixture becomes even. After about 2 minutes add in the Kesar and the dry fruits and mix again. Keep roasting the entire mix until the water is completely gone as shown in the video and the mixture starts to roll up and leave the sides of the pan.
Let it cool down.
Once cool, take a ball in your hand and press into the modak mould, remove the extras and when you open you get a beautiful modak. I absolutely loved using the mouold, as all my modaks were of the same shape and size and looked so picture perfect!!!
That’s it, simple and easy and an exotic neivedhya prasad for my Lord Ganesha.

Tips
· Preferably use a nonstick wok/pan

· You can add the nuts to the mix while cooking or when you make the modak you can add it as a center filling.

· If you don’t have the modak moulds, just shape it in the shape of a modak and with a toothpick draw lines like I did, but eventually I bought a modak mould.


Variations
· You can make various flavors of the modak by adding different ingredients, but the basic recipe remains the same.

· You can use the mix to make a peda. Make balls of the mix, put a pistachio on top and press it down into a flat peda.

· You can use the mix to make a burfi, but spreading it on a tray and then cutting it into squares or diamond shapes.

CRISPY MASALA PAV (BITE SIZED) / CRISPY & SPICY BITE SIZED BUNS

CRISPY MASALA PAV (BITE SIZED) / CRISPY & SPICY BITE SIZED BUNS
Mumbai is famous for its street food and Masala pav is yet another Mumbai innovation which consists of a Pav laden with spicy masala.
If you are in a mood for pav bhaji or Masala Pav and do not want to indulge in the elaborate preparations and want to rustle up something quick to satisfy your cravings. Here is a recipe, which is quick, easy, tastes equally good.
This recipe can be made as a starter for parties or you can enjoy them as a quick fix meal. 

Ingredients  (Serves 4) 

Pav – 1 Ladi (6 pavs)
Onion – 2 medium size
Tomatoes – 1 big
Green chillies – 2 chopped small
Ginger-garlic paste – 1 tsp
Cumin seeds – 2 tsp
Asafoetida – a pinch
Pav bhaji Masala – 1 tbsp
Kashmiri Red chilli powder – 1 tsp
Lemon – squeeze the juice of ½ a lemon (Optional)
Coriander for Garnish
Oil for frying and cooking

Method
Take a ladi pav and cut them into bite size squares. Keep aside.
Shallow fry until crisp, you can alternatively toss a tsp of oil mix well and toss them into the air fryer for about 15 minutes until crisp. Keep aside.
Now finely chop the onions, tomatoes & Green chillies.
Melt a tablespoon of butter/Oil in a pan on medium heat. Once the butter melts, add cumin seeds and let it crackle.
Add a tsp of ginger garlic paste, saute for ½ a minute, followed by the finely chopped green chillies and saute for another ½ a minute.
Now, Add the chopped onions and mix.
Cook till the onions become translucent and then add chopped tomatoes. Add Asafoetida, pav bhaji masala, salt and Kashmiri red chilli powder. Mix well. Cook until there’s no more water left. (Refer to Tips).
Toss in the Fried pav bits. Toss well until you see the masala coats the pav completely. 

You can cover the pan for about a minute and let the aroma enter into the pav bits. Do not cover until it starts steaming then your pav bits will become soggy. This step is optional. 

Squeeze half a lemon without the seeds.
Garnish the Bite sized Masala Pav Bits with freshly chopped coriander leaves.

Serving Instructions

· Serve your Masala Pav hot.

· Alternatively, you can place the Bite sized masala coated pavs on a platter with toothpicks inserted as a party starter


Tips

· As mentioned above you can shallow fry the pav bits on a skillet or Air fry them.

· Do not deep fry as the pav tends to absorb too much oil and becomes very oily.

· The masala shouldn’t be dry but it shouldn’t be too watery either. So, cook till the masala reaches that consistency. If you find the masala too dry, then add ½ a cup of water and cook for about 5-7 minutes till you achieve the desired consistency. 

· Do not cook after the lemon juice is added, as it may make it bitter


Variations

· You can completely avoid frying the Bite sized pavs and just toss them in the masala. I just like it a bit crisp, so this is my recipe

· Vegans can avoid butter in the recipe.

· You can add Kasuri Methi for added flavour.

· You can add Green bell pepper (Capsicum). If adding Capsicum, Chop finely and saute with the tomato.

· Lemon Juice is Optional.

UPPU SEEDAI / SALTED CHEEDAI (SAVOURY CRUNCHY RICE BALLS)

UPPU SEEDAI / SALTED CHEEDAI (SAVOURY CRUNCHY RICE BALLS) 

GOKULASHTAMI / KRISHNASHTAMI /JANMASHTAMI /KRISHNA JAYANTI, the Birthday of Lord Krishna is round the corner and one of his favourites is Seedai/Cheedai, a savoury crispy crunchy rice lentil balls.
Every year during Gokulashtami Amma used to make Seedais and we used to absolutely love them. We as kids used to toss Seedais into our mouth or each other’s mouth to see if we can aim right, we used to enjoy this challenge although, we used to get scolded for it.
Making seedais was a family ritual, with all of us involved in the rolling the dough balls. 

Ah!!! Missing those days of family bonding so much, especially in making seedai, the more the people the merrier it would be. 

Appa (the major general of our little army) would trick us into competing on who would roll out more seedai balls quickly, we would immediately take on the challenge, so we can win. We would await this ritual every year eagerly until one year, Amma had kept everything ready but as she popped the seedais into the oil, the seedais burst and the oil splattered and she got burnt badly, she had very bad burn marks on her stomach and hand.
My Appa got so angry that he threw all the dough into the bin and told Amma that henceforth she should not make any Bakshanam(Savouries) that would have the potential to burst and that was that. Appa used to buy all the Bakshanams from our dear Madras Stores(Readymade). 

Amma used to prepare Appam, Vadai etc for neivedyam but no more savouries.
The fear continued and I never attempted making seedai to as the incident had scared me. Anyways, Grand Sweets (Chennai) available in our Abdul Rahim stores, Upper dickson road, Singapore was always there for my rescue, Jai Ho!!!
But looking at so many people attempting this savoury, I got tempted to try too.
Just to be honest with you, I’m a "quick gun Murugan" chef and like quick recipes I don’t like to do too many laborious preparations. So in my recipe I have used the store-bought Rice flour and Udad flour (readymade flours), I have used dessicated coconut as well. 
Here’s my recipe of the Seedai, My recipe can make about ½ a kilo (500 gms) of Seedais

Ingredients (Makes about ½ kg of Seedai)
Rice Flour – ¾ cup
Split white lentil (Udad Dal /Urad dal/ Ulutham parippu) Flour – 1 tbsp
Split Bengal Gram lentil (Chana Dal/Kadalaparuppu) - 1 tbsp
Grated Coconut – 2 tbsp
Asafoetida (Hing / Perungayam) - ½ tsp
Butter – 1 tbsp
Salt as per Taste
Oil for Deep Frying
A muslin cloth or towel

Method
Soak the Chana dal in water for about 15 minutes.
Dry roast the flours in a non-stick pan for about 2-3 minutes in a low flame, ensuring to stand and monitor the roasting and not letting it change colour or catch the bottom. Let it cool down.
Now, Sieve the Flours, this is very important. Do not use the flour which has not passed through the sieve. This ensures that you get a smooth flour with no lumps.
Now, in a deep Mixing ball, Add the flours as per the measure above, add in the grated coconut, asafoetida, butter, the soaked and drained Chana dal and salt as per taste. Mix well, the butter should get one with the flour, so that when you hold it in your hand, it forms the shape of your hand. Then add water little by little and knead well to make a smooth dough. The best part about rice flour is it’s easily manageable with people who are not much experienced as well.
The dough should be stiff and not sticky to your hands. Add water slowly, sprinkle little by little if not confident.
Now, grease your fingers with some oil, take a small quantity of dough and roll it into a tiny ball.
While rolling, we need to roll it gently into a pliable ball, if too hard the seedai may burst.
Do not make big balls, the smaller the balls, the crunchier they turn out. Continue making the balls.
If you do not have people helping you making the balls while you are frying then you need to wet a muslin cloth, squeeze the excess water, the cloth must be moist and throw the balls onto the moist cloth, this is to ensure that the flour doesn’t get dry. Rice flour gets dry very fast.
As you keep making the balls then just cover it with the cloth gently.
Once finished rolling all the balls check, if you feel the balls are moist, allow them to dry out a bit before you start frying
Now comes the frying part, this by far is the most crucial part of making the Seedai.
Before you start, frying we need to ensure that the oil is nice and hot, but not fuming hot. Put a tiny pinch of dough to check first, if you see that the dough comes rising to the top, means your oil is ready.
I usually out one as a test run to see how it reacts (Because of my fear factor), once done, and all ok I add batches of about 15-20 balls at a time. Once you put in a batch of seedais in oil, keep the strainer ladle on top just in case and do not turn them immediately. Increase the flame a bit as when you drop a batch the temperature goes down, after about a minute, lower the flame and slowly turn the seedais to the other side. Let them fry on one side. If we keep the flame high to speed up the process, the seedai will turn brown and instead of being crunchy will be cooked on the outside and chewy on the inside.
The right temperature and being alert during the frying process is a must to ensure perfect seedais. Deep fry the balls until golden in color and you can feel them sound like little marbles on your ladle. Remove and drain excess oil on a paper towel. Allow it to cool down, then store the seedais in an airtight box.
I made this is as a neivedhyam Bakshanam for Gokulashtami. It gave me immense pleasure to serve my Lord, the Home made seedais made with love.
Enjoy these little crunchy balls on the go or as a snack with your tea/coffee. 

Statutory Warning !!!
Do not pop into your mouth, the hot seedai balls once out of the oil you may burn your tongue. Let it cool down first.  The crunch comes only once cool down.

Tips

· Follow the ratio exactly as given in my website. We need to use the right ratio otherwise the seedai will not turn out good. Adding more udad dal flour, makes the seedai burst open as well and you will see that the color would become dark, similarly adding less udad dal flour makes the color very light.

· You can sieve the flours twice to ensure that the flour is butter smooth, this ensures that the seedais won’t burst when frying. Better to be safe than sorry since we are using the store-bought readymade flours. Anil Rice flour/Kuzhakattai flour/Idiyappam flour are all good to make this recipe.

In my recipe I have used dessicated coconut. Incase, you are using fresh coconut roast them to a pink colour. After roasting, let it cool before adding to your flour mix.

· Adding more butter will make the seedai too brittle.

· To make more just double the measurements given 

Variations

· Vegans can replace butter with 1 tablespoon of Coconut oil, if adding oil, slightly warm up the oil     before adding.

· For those who want to make it the traditional way using the home made rice flour, which is considered by the elders and experienced as the best due to its smooth texture and also because you know what rice goes into the making.

Vegan Yang Chow Fried Rice Recipe | Easy Filipino Chinese Style Fried Rice

Did you know that Chinese Filipinos are one of the largest overseas Chinese communities in Southeast Asia, with a rich heritage that has deeply shaped Filipino culture over centuries? Through early trade and migration, the Chinese brought lasting influences to the Philippines...especially in the world of food.

From stir-fried dishes and delicate rice cakes to beloved noodle favourites like Pancit, Chinese culinary traditions blended beautifully with local flavours to create iconic fusion cuisine. One delicious result of this heritage is Yang Chow Fried Rice, a vibrant, flavour-packed dish loved across the Philippines.

Traditionally prepared with barbecued pork such as Char Siu and juicy prawns, this version offers a delightful vegetarian twist with hearty soya nuggets. Colourful, aromatic, and satisfying, this Yang Chow Fried Rice is a complete meal in itself, comforting, wholesome, and absolutely irresistible.

Ingredients (Serves – 4)
Rice – 2 cups
Soya nuggets – 1 cup
Soya sauce - 1 ½ tbsps
Onion – 1 chopped
Green peas - ¾ cup
Carrots – 1 julienned
French Beans – 1 julienned
Corn – ½ cup
Lettuce – 8- 10 leaves
Ginger minced – 1 tsp
Garlic minced – 1 tsp
Sugar - 1 tsp
Cooking Oil – 3 tbsps
Salt as per taste

Method

Cook the rice beforehand, or for best results, use rice cooked the previous day and chilled in the refrigerator. This helps the grains remain separate and gives the fried rice its signature fluffy texture.

Rinse the soya nuggets well, then soak them in boiling hot water with a pinch of salt for at least 15 minutes. Once softened, transfer them into cool water. Drain through a colander and squeeze out all the excess water so they are ready to absorb flavour beautifully.

Prepare and chop all the vegetables before you begin cooking.

Heat oil in a wok over medium-high flame. Add the ginger and garlic, sautéing until fragrant. Add the onions and cook for about a minute until slightly softened.

Next, add the soya nuggets and sauté well. We want them to soak up all the delicious flavours. Add 1 teaspoon soy sauce and continue stir-frying for 2–3 minutes until the nuggets are lightly browned and flavourful.

Now add in all the vegetables. Stir-fry on high heat, season lightly with salt, and toss continuously. The vegetables should remain vibrant, crisp, and slightly crunchy—not overcooked.

Add the cooked rice and mix thoroughly so everything is evenly combined. Pour in the soy sauce, sugar, and adjust salt carefully, keeping in mind that soy sauce already adds saltiness.

Mix well, cover with a lid, and cook on low flame for about 10 minutes so the rice absorbs all the wonderful flavours.

Finally, add the chopped spring onion greens. Toss everything together and cook uncovered for another 2 minutes.

Your delicious Yang Chow Fried Rice is now ready to serve. Enjoy hot with chillies marinated in soy sauce on the side.

Tips

I have used Thai Rice in this recipe. The key is to use rice that fluffs up well and does not turn sticky.

Leftover cold rice works wonderfully, as chilled rice grains remain separate and are ideal for fried rice.

If using freshly cooked rice, spread it on a large plate or tray and allow it to cool completely before cooking. This helps prevent clumping.

Variations

This recipe is completely vegan-friendly.

The soya nuggets can be replaced with tofu, tempeh, or store-bought mock meats for different textures and flavours.

Traditionally, Yang Chow Fried Rice is made with Char Siu and prawns, so non-vegetarian versions can include these classic ingredients.