GAJAR-BADAAM KI KHEER (carrot-almond pudding)

Hi all🙋🏻‍♀️,

Happy Diwali to all of you💥🙏🏻..

You know what I think?? Festivals are for food😁. Whatever the festival is.. we only think of food.. whether it’s Christmas or Holi or Ganesh Chaturthi or Diwali and so on.. Food.. Food nd Food😋😋.

This Diwali of course I have made lots of desserts including one savoury 😛. Actually I can die to eat Indian desserts😀. I have a huge sweet tooth😂.

One of the dessert which I made is GAJAR AND BADAAM KI KHEER aka CARROT AND ALMOND PUDDING!!!

Try this.. you will love to hog indeed. Very simple recipe to make and you can say the taste is a cross between gajar ka halwa and rabri😋.

Come on now.. let’s dig the recipe..



3-4 medium sized carrots..peeled and cut into chunks

16 almonds soaked in water for an hour

750 ml full cream milk

3/4 cup sugar.. you can adjust as per the size of your sweet tooth😛. I have used this much because this kheer has to be served chilled and the sweetness lessen when too hot or too cold a dish is served than served at room temperature

1/4 cup of chopped cashews and whole raisins

2 tbsp ghee or clarified butter

1/2 tsp cardamom powder

Few strands of saffron

Few chopped dry fruits, few saffron strands and golden leaf(optional) to embellish while serving


First of all take carrots in a pressure cooker. Add a glass of water. Cook till the cooker gives 2 whistles.

When done, cool and add the carrots in a grinder jar.

Peel and add all the almond in the same grinder of carrots.

Make a fine paste of both the ingredients together. Water is not required. Try to grind in a spice jar whose blades are very sharp.

Now take a non-stick pan. Add ghee and fry the chopped cashews and whole raisins. Take them out when golden in colour.

In the same remaining ghee add the carrot and almond paste and sauté until the raw aroma goes off of the carrots. It takes about 5 minutes.

Now add half a cup milk and make a paste. When all comes together and the mixture is lump free, add the remaining milk. Give a boil and minimise the flame at its lowest point.

Let the kheer boil at lowest flame but don’t forget to stir in between.

After boiling for 10 minutes, add sugar, few saffron strands and cardamom powder. As it has almond paste so the whole mixture condenses quickly.

After adding sugar and all, let the whole mixture get boiled at lowest flame for 10-12 minutes. Now add the fried dry fruits. Stir well and switch off the flame.

Refrigerate overnight or atleast for 5-6 hours and then serve with few garnish as mentioned above.

FYI.. I tasted hot too and it was divine but when chilled and a day old it was horribly divine😋😂.



LAKSA SOUP… Malaysian Red Curry Soup

Hi all🙋🏻‍♀️,

Malaysian Laksa Soup.. heard a lot about it’s taste from my sister.. and after gobbling heap of festive sweets since last week.. it’s time to detoxify a bit..☹️. Hence.. made this thick Malaysian red curry soup for lunch🍜.. it’s red curry paste’s soup cooked with homemade red curry paste, coconut milk, chicken broth, yellow and green bell peppers, zucchini, mushroom, shredded chicken and served with the toppings of shredded chicken, sautéed prawns, sliced cucumber, lemon wedges, rosemary, sautéed cherry tomatoes and rice flat noodles😋😋 time to slurp😁!!!

Go through the steps carefully and don’t panic seeing the length of the recipe. Believe me .. make it once and you’ll make it again🤗.

This is non-veg version but vegetarians don’t worry. Just replace the chicken broth with vegetable broth and remove chicken and prawns from the topping and replace with tofu or paneer and as well as eggetarians.. add boiled eggs too😋.

It’s fully proteinsome meal💪🏻.

Replacement of lemon grass is mindblowing… and no wonder the laksa paste can be made so easily.. never thought. I bet all the ingredients of laksa or red curry paste is there at your home .. I can see😂.

Cherry tomatoes are totally optional. I used them instead of red Thai chillies to give a red bit look😍.



8-10 whole red chillies.. I have used Kashmiri chilli because it gives intense red colour and not so spicy too. Put all the chillies in a cup of hot boiling water for 10 minutes.

10 whole cashews

2 tbsp canola or olive oil or any unflavoured vegetable oil

8-10 peeled garlic cloves

3” peeled and diced ginger

1 medium sized onions or 2 onion shallots

Zest and juice of 1 lemon or 1 tbsp lemon grass


250 gms boneless chicken

2 glasses water



1 tbsp coconut oil or any unflavoured vegetable oil

Half of the laksa paste made from the above ingredients

1/2 cup chopped mushrooms

1/2 cup each of chopped red and yellow bell peppers

1 whole zucchini… peeled and thinly chopped

120 ml coconut milk

Chicken broth received from the above ingredients

Shredded chicken that you added for broth


1 tbsp sugar

Juice of 1 lemon

FOR SERVING (per bowl)

Few sliced lemon

Few sliced cucumber

4-5 sautéed prawns

Some shredded chicken

Rice noodles


First of all prepare your broth. Put all the ingredients in a pressure cooker and give 3 whistles. Switch off the flame and let the pressure release. By the time boil your rice noodles as mentioned on the packet.

Secondly prepare your laksa or red curry paste. Discard the water of red chillies and transfer all the ingredients of laksa paste in a grinder. Grind into a fine paste. This paste you can store in a refrigerator for a week. It becomes very handy when you make next batch of yours of this soup.

Now third step is to make your laksa soup😋😋. Take a wide vessel. Add oil and heat it. Add half of the laksa paste and fry for 2 minutes or until the raw aroma of onion goes off. Add all the vegetables and sauté for 2-3 minutes. Don’t sauté till mushy. It should be crunchy instead. Add the coconut milk and the whole chicken broth. Stir well. Now add the shredded chicken and store a little quantity which you will use while serving. Add salt, sugar and lime juice. Let it boil for 10-15 minutes or until the desired thick consistency.

By the time add few drops of oil in a fry pan and sauté prawns and tomatoes by adding pinch of salt. I did both the things together by keeping both ingredients side by side. You do as you are comfortable.

As the soup has thickened, switch off the flame. Adjust you seasoning as per your taste.

It’s time to serve 🍜..

Take a soup bowl. Pour the soup with a ladle. Add nice noodles, cucumber slices, lemon slices, shredded chicken, sautéed prawns, cherry tomatoes. Serve hot and you too slurp it hot😋😁.

Isn’t it easy and delicious😋??

Now you make your batch and let me know..

By the time .. KEEP COOKING👍🏻


Hi all🙋🏻‍♀️…


Sorry for not being so active.. but how can I miss to post during Diwali.. 😁???

RASMALAI-CHEESECAKE.. this is quite innovative for me this year.. more than hundreds rasmalai sponge cake I have made already prior.. of course I used to take orders at that time.. but this Diwali this cheesecake was special take of mine😁. Believe it or not.. I made this recipe according to my calculations.. and surprisingly without gelatin or agar – agar.. but it’s mind blowing.. as got the review from one of my friend. Base is of almond cookies and butter..and filling is of purely homemade cream cheese plus store bought cream cheese too.. 50:50 including other ingredients😁… rasmalai -pede is added at the base and rasmalai too was from homemade delights … Vinita’s kitchen 😋🤗..

Let’s look into the recipe of this EGGLESS AND NO BAKE-CHEESECAKE!!!! I have used 9” springform pan to set this cake.



12 Sunfeast Farmlite Digestive oats and almonds cookies

1 tbsp of salted butter


200 gms store bought RRO Dairy cream cheese.. chilled

200 gms homemade cream cheese… chilled

1/2 tin or 150 gms milkmaid or condensed milk.. chilled

2 tbsp Everest kesar pista milk shake masala

4-5 strands of saffron

3-4 tbsp of rasmalai syrup

9-10 rasmalai pede.. squeezed out

3/4 cup whipping cream.. whipped till hard peaks


Few dried rose petals

Few chopped pistachios

Few strands of saffron

Golden leaf (optional)


Take a 9” springform cake pan and line a butter paper at the bottom.

Using the food processor, crush the biscuits into fine powder. Give pulses until you get the fine powder. Add melted butter. Give 2-3 pulses more so that the butter combines well with the cookie mix. Now transfer this mix onto the lined pan and press with the back of any spoon or you can use your finger too. Press tight until levelled. Refrigerate for 30 minutes.

By the time prepare your filling.

Now take both the cream cheese in a processor or by using hand mixer, mix both the cream cheese till smooth.

Add condensed milk and mix well.

Add milk shake masala, saffron strands and rasmalai syrup. Mix all well.

Now fold the whipped cream well into your cream cheese cake mix.

Now as the cookie layer must have set in refrigerator, take the squeezed out rasmalai pede and place on the top of pressed cookie layer.

Transfer your filling on the top of the cookie and pede layer. Level with spatula. Now here you require the special ingredient.. PATIENCE 😂. Just leave it overnight or atleast for 12 hours. In this way 2 things will happen. First… ingredients will ooze out the flavour and complement each other well. Second.. as we are not using gelatin, so maximum the time given.. cake will set properly.

FYI, I left for 16 hours.

Now it’s time to unmould😰. Actually I was like this emoji.

Take the pan out of the refrigerator and runa clean knife in one swirl around the sides of the pan so that the side wall gets released.

De buckle the pan and carefully lift the base from the bottom.

Garnish as per the ingredients above and slice with a clean knife.

Enjoy the ambrosia 😋😇.



Hi all🙋🏻,

Yesterday night was going to bake a simple cream cheese pound cake for my son.. and so as the batter got ready, thought to give it Independence theme😁. All the layers are fine but Ashok Chakra got displaced. I knew how to do it but as I had to prepare dinner too, so was in rush. So just it’s a blue feel wala Ashok Chakra😁.

In this recipe, I have used 180 gms each of APF, eggs, cream cheese, salted butter and sugar. Of course, I measured them all. But for eggs I used 4 big sized ones. One egg was measuring 43 to 45 gms. Will give the measurements in cups too as many of us find it tedious to measure on scale😜. I know.. I know. But I would suggest that if you have scale, use it👍🏻.

Have a look into the recipe:



1+1/2 cup cream cheese

1.5 cup or 180 gms powdered sugar.. have used homemade

180 gms salted butter at room temperature .. have used amul

4 large eggs

1.5 tsp mixed fruit essence

1.5 cups or 180 gms APF or maida or refined flour

Little bit wilton white, saffron, green and blue gel paste


Preheat oven at 180° c and grease a rectangular cake mould well with butter.

Take cream cheese, sugar and butter in a large mixing bowl. Mix them at high for 3 minutes. This thing is very very important as it will give thin and crispy crust externally and soft feathery cake in all inside… speciality of pound cake.

Add one egg at a time and add next one only after mixing the prior one.

Add essence and mix well

Add APF in 3 portions and mix well. After adding the 3rd portion, run your mixer at medium speed for a minute. Release the lil bit of gluten as pound cakes are made to be heavy.

Now divide the batter in 3 equal portions, keeping 2 tbsp aside.

Add the gel paste and add blue one into 2 tbsp of batter.

Transfer the green batter into the mould and bake for 10 minutes at 180° c.

Now after a thin skin is formed on the top, add half of the white batter. Add blue in the middle and cover top with white batter remaining. Bake for 10 minutes again. Now add green one and add till done.

Fine brown crust should be formed all around the cake. Baking time varies according to your mould you use and power of your oven you have.

As the cake is done, take the mould out and let it cool completely. Slice only after cooling. Then only you’ll get this texture.

Enjoy and keep cooking👍🏻

ALMOND CAKE..totally gluten free

Hi all🙋🏻‍♀️,

Recently got Almond flour from Urban Platter. You can totally rely upon them for the genuine quality actually.

So… was wondering to make bread out of it but see the destiny.. it turned out into cake😂. Bread was for only myself and so momma’s heart got filled with love for his son and so baked a cake for his short breaks at school. Mommies will be Mommies😁.

This recipe is truly a no peep recipe as I go through many before baking a new stuff. Didn’t have time. Just cliched my baker’s mind and no wonder it’s mindblowing !!!! It’s just like kalaakand (milkcake) when eaten hot.

While baking, my house was full of nutty and sinful aroma.

If you replace soft dark brown sugar with sugar free or stevia (1tsp) then it’s truly keto bake😋. And of course it’s totally gluten free bake too.

Let’s see the recipe which can yield 10 medium sized slices of this.



1 cup + 2 tbsp dark brown sugar… grinded

100 gms salted butter and lil bit more for greasing

4 whole eggs

2 tsp vanilla essence

1/2 cup buttermilk.. have used homemade

200 gms or 2 cups almond flour

1 tsp baking powder

2 tsp sesame seeds.. roasted


Preheat oven at 180°c for 10 minutes.

Grease a rectangular baking dish with some butter. I just use the wrapper of butter to do so after adding the 100 gms or more into the sugar.

Take grinded sugar and butter in a medium sized bowl. Using whisker just mix them properly.

Add one egg at a time and whisk well.

Add essence and buttermilk and mix properly.

Now add flour and baking powder.

At this stage you have to take help of your handmixer. Mix well until all the ingredients combine well. At medium speed run for hardly a minute.

Transfer the batter into greased bowl and do the tapping 4-5 times.

Sprinkle seeds and bake for 40 minutes at 180°c.

After 30 minutes, browning spreads rapidly so you can place foil on top of your dish and browning will stop there but baking still continues. But I didn’t use because I lobee dark crusts😋.

You can use the tester to check for it’s complete baking as we do for our regular cakes.

Once done, take the baking dish out of your oven and place it on cooling rack.

Let it cool completely before slicing which I didn’t 😂.

Enjoy your morning or evening tea with this heavenly slice😇😋.



Hi all🙋🏻‍♀️,

Shukto is very famous in Bengal and as I am born and brought up in Kolkata so I am actually fortunate relishing this since my childhood. My mom used to cook this at least a month… especially on weekends.

Bongs just actually make this mixed veg at any special occasion or you can say they make their day special by cooking this veggie.


Have used paanchphoran.. it is mixture of 5 spice seeds in equal ratio. Those are fennel seeds, fenugreek seeds, cumin seeds, caraway seeds and nigella seeds.

Have used Radhuni too which is very close too caraway seeds but they are different. They are actually celery seeds.

Have used tomatoes which is not used traditionally for Shukto but my red love for red tomatoes has compelled me to use so😆.

I have not strained the poppy and mustard paste because I soaked them for 12 hours and finely pasted so straining was not required.

Apart from the veggies used in Shukto in this recipe, sweet potatoes are must which I didn’t use because we don’t like that.

Ghee is must so use it.

Health conscious people .. get ready for adrenaline rush😂.

Now finally the recipe which can be served to a nuclear family of 3-4.



2 tbsp poppy seeds

1 tbsp black mustard seeds

4 red chillies

1” ginger

1 sponge gourd… roughly scrubbed with knife and divide in 3 portions and cut into strips

1 bitter gourd.. divided into 3-4 portions and cut into strips

2 raw bananas.. peeled, divided into halves and cut into strips

1 drumstick… peeled and divided into 6-7 portions

2 green brinjals… divided and cut into strips

1 large potato.. peeled and cut into large cubes

1 large tomato.. sliced roughly into thick vertical portions

1/2 tsp paanchphoran

1/2 tsp radhuni seeds… if you don’t have.. opt it out



1 cup milk

1/2 cup water

2 tbsp ghee

Mustard oil.. as required


Soak poppy seeds, mustard seeds, red chillies and ginger in 1/2 cup water for 10-12 hrs before making Shukto.

Heat enough oil in a deep iron skillet. Add 1/2 tsp salt and 1/4 tsp turmeric powder. Let it get brown slightly. Deep fry all the vegetables separately until slightly golden brown. Deep fry tomatoes too znd keep it aside.

In the meantime make a very very fine paste of poppy seeds mix. Add water if required for grinding.

As the vegetables gets fried, in the same skillet add more oil. Let it gets heated. Add paanchphoran and radhuni seeds. Let it splutter. Add 1/2 tsp turmeric powder. Gently brown it.

Add the poppy paste and fry for 2-3 minutes.

Now add milk and water and let it boil.

Add the fried vegetables and keep the flame at minimum for 8-10 mints or until the vegetables get cooked completely. Do cover the skillet and then cook.

As done, add fried tomatoes and ghee. Give a boil for a minute and now switch off the flame.

Serve hot with roti or steamed rice.



Hi all🙋🏻‍♀️,

Try this barfi before the sutra of aamsutra goes off.

Actually you can find thousands of recipes on internet for this flavoured barfi. But believe me I carried out this recipe without seeing any. It’s very simple and if you have cooked so much … those give you this much of experience at least to make this. It’s simple yet delicious 😋😋.



1 tsp ghee or clarified butter for greasing

200 ml condensed milk

2 cups fresh desiccated coconut.. you can use dried one too

Pulp of 1+1/2 mango.. have used kesar mangoes

1/2 tsp of cardamom powder

Few chopped pistachios and almonds to garnish including rose petals


Take a square tray and place butter paper on it. Grease it well with ghee.

Take mango pulp and coconut in a non stick pan and keep stirring and mixing on medium flame till raw aroma of pulp goes off. It takes around 6-8 minutes.

Add condensed milk and keep stirring till it start forming a dough and leaving the sides of the pan. For testing you can take a very small portion in a plate and let it cool. As if you are able to make a ball of it, it’s ready to be transferred into the greased tray. Add cardamom powder and mix well.

So just transfer the lump onto the tray and smooth the top surface with any spatula or using hands. It will be very hot so be careful. Apply some ghee on your palms and then do this procedure. Instantly spread the nuts and rose petals and press with your palms so they get stick onto completely.

Let it set for 4-5 hrs in refrigerator and slice as per your planned design.. square or diamond.

Enjoy it cold or at room temperature.. any version gives you real pleasure.