Tried making a barfi for the first time. It came out delicious and required minimum effort. This is the most simple and easy to cook barfi recipe. The whole process got over in just about 20 minutes.


11/2 cups finely grated coconut
1 cup sugar
½ tsp cardamom powder
2 tsp ghee


Heat a pan in low flame and add the grated coconut and sugar. Stir well for about 5 minutes. Then add cardamom powder and ghee. Continue stirring till it forms a single mass. Transfer this to a greased tray and press slightly. When the mixture has set but still warm, cut it into desired pieces and allow it to cool completely. It will harden on cooling. Transfer the barfis to an air tight container. It has a shelf life of about 5 to 6 days.

Notes & Tips
  • Always remove the brown part from the coconut and use only the white part.
  • Instead of grating the coconut by hand, you can cut the coconut into small pieces and grind it in a mixer without adding water.
  • Cut the barfi into pieces when it is still warm because if it cools down completely it will become hard and the barfi will break when you cut it.
  • In case you cooked the barfi for too long it will become hard and difficult to eat. In this case, put it back into the pan, break the pieces and add little water. Stir well to break all the lumps and cook for a few minutes. When it starts forming a single mass, transfer to a greased tray and press lightly. Cut into pieces when it is still warm and allow to cool. This method will result in barfis having the same delicious taste but it will not be white in colour as you have cooked it twice.

Sending this to several events… Veggie fruit a month- coconut event, Healing foods coconut started by Siri, Serve it Festival potluck started by Denny and Only sweets event started by Pari.


Serves: 4

100 gms chickpeas, washed and soaked in water overnight
3 tomatoes chopped
2 onions chopped
½ tbsp garlic paste
½ tbsp ginger paste
1 ½ tsp red chilli powder
½ tsp pepper powder
1 tsp garam masala powder
1 ½ tsp salt
3 tbsp oil
1 cardamom, 1 cinnamon
2 cups rice washed and soaked in water for ½ an hour
4 cups water
3 tbsp coriander leaves


First take a pressure cooker and boil the chickpeas along with ¼ tsp salt and 1 ½ cups of water for 12 to 15 minutes. Transfer it to a bowl and set aside. Then heat oil in the same cooker, add onions, cardamom and cinnamon and sauté till onions turn golden. Then add garlic paste and ginger paste and stir for a minute. Then add chopped tomatoes, coriander leaves, red chilli powder, pepper powder, garam masala powder and salt. Mix well and cook till oil starts separating. Then add the chickpeas and drained rice, stir for a minute, add water, close the lid and pressure cook for 10 minutes or up to 3 whistles. Garnish with chopped onions and coriander leaves. Serve hot.

Sending this to CWS rice event hosted by Revathi and started by Priya.


Serves = 4

1 packet Hakka noodles (200 gms)

1 ½ tbsp of oil

1 onion chopped

2 spring onions chopped

1 big capsicum cut into thin strips

1 large carrot cut into thin strips

1/4 cabbage cut into strips

1/2 tbsp ginger paste

1/2 tbsp garlic paste

2 tbsp tomato sauce

1 tsp soya sauce

1/2 tsp red chilli powder

1/2 tsp pepper powder

1/2 tsp salt


First boil 4 to 5 cups of water with 1/2 tsp salt. When it has started boiling, add the noodles and boil for 5 minutes. Then close the lid and switch off the gas. Leave it in the hot water for 5 to 8 minutes. Then drain the excess water, add cold water and drain the excess. To prevent the noodles from sticking, add ½ a tsp of oil and mix well.

Meanwhile, heat oil in a pan, and then add onions, sauté for some time. Then add garlic and ginger paste and cook till the raw smell goes. Now add capsicum and carrot and sauté for about 2 minutes. Then add cabbage and saute for a minute.Finally add tomato sauce, soya sauce, red chilli powder, pepper powder and salt. Mix well and cook for a minute. Once done, add the cooked noodles and stir fry for about a minute. Switch off the gas, mix well and serve hot.


This is a very simple and easy to cook recipe. The rolls are crispy on the outside, soft inside and the cheese just melts in the mouth. This gets done in about 20 minutes and can be served as an appetizer or as a tea time snack.


Given below is the recipe of plain butter cake with chocolate and cashews frosting. This cake tastes best when refrigerated for few hours and then served.


2 cups all purpose flour (maida)
1 ¼ cups powdered sugar
2 eggs
½ cup butter
½ cup milk
1 tsp baking powder
1 tsp vanilla essence

For the frosting

5 tsp butter
2 tbsp cocoa powder
1 ¼ cup powdered sugar
3 or 4 tbsp boiling water
½ tsp vanilla essence
5 to 6 tbsp chopped cashews


First sieve the flour and baking powder twice and set aside. Then preheat oven for 20 minutes at 150 degrees. As the oven is getting heated, take a large bowl and beat butter and sugar till it forms a smooth paste. Then beat eggs in another bowl and add to the large bowl along with vanilla essence. Beat well and add milk. Finally add the sieved flour and baking powder to the large bowl and mix well with a wooden spoon such that there are no lumps. Transfer this to two circular 6” diameter greased and floured aluminium cake pans and place in the middle rack of the oven. Bake at 150 degrees Celsius for 25 to 30 minutes or till the time a toothpick inserted comes out clean. Allow it to cool.

Meanwhile, heat a heavy bottomed pan and add butter and cocoa powder. Do not allow the butter to melt completely. Mix well such that it forms a smooth paste. Then remove from flame, add 1 cup powdered sugar and vanilla essence. Then add boiling water and mix well. Check for taste. If you want you can add the remaining sugar. If the frosting is very thick add a few tsp of boiled water and mix well. Chocolate frosting is now ready.

Now take the cake, spoon few tbsps on top of the cake. Then using a knife dipped in boiling water spread the frosting all over the cake. Garnish with chopped cashews on top, refrigerate for 2 to 3 hours and serve.


When you don’t have time and want a curry that is both healthy and tasty and gets done really fast, then this curry is ideal for you. It gets cooked in about 10 minutes and needs preparation time of just 5 minutes.


Chocolate Mousse is a very popular dessert. It tastes great and can be made in just about ½ an hour.


2 cups milk

2 tsp cocoa powder

6 gms agaragar or 2 tsp gelatin

4 yolks of egg

1 cup powdered sugar

1 cup fresh cream

2 tsp vanilla essence

1 bar of chocolate or ¾ cup chocolate shavings


First take bowl and soak agaragar in water. Meanwhile, in a bowl, add egg yolks and beat for a minute. Then add powdered sugar, beat till it forms a smooth paste and set aside. After about 10 minutes, the soaked agar agar will become soft. Drain the excess water and keep ready. Now heat 1/3 cup of water in a pan, add agar agar and cook till it dissolves in water. Once done; switch off the gas.

Then heat approximately 1 cup of water in a large pan. When it starts boiling, place the bowl containing sugar-yolk mixture over it (double boiling method). Add 1 ½ cups of milk, keep stirring and cook for 2 to 3 minutes till it forms a creamy texture. Then add the agaragar-water paste to this and mix well. Now mix cocoa powder in ½ cup milk and add to the bowl. Mix well and cook for a minute. Remove from pan, add vanilla essence and mix well. Finally add cream and beat till fluffy. Pour in cups or tumblers and refrigerate for 7 to 8 hours. For garnishing, use chocolate shavings or take a bar of chocolate and using a knife, cut it into very small pieces. Garnish on top of the set pudding. Serve cold.


If you want you can also add whipped cream, chopped and roasted nuts or cherries for garnishing.

If you are using gelatin, dissolve it in ¼ cup of water and add to the bowl before adding cocoa-milk mixture.

I have used just 2 tsp of cocoa powder, if you want a very strong chocolate flavour you can add more.

Sending this to Any one can cook event.. and Roshan's cucina


This is a very simple and delicious curry made of raw banana. It is very easy to prepare and goes well with chapathis, rotis, and dosas and also as a side dish with rice.

Serves: 4

1 raw banana (skin removed and cut into cubes)

1 ½ tsps of butter

1 onion finely chopped

2 tomatoes pureed

1 tsp red chilli powder

½ tbsp garlic paste

½ tbsp ginger paste

¾ tsp salt

1 cup water

¾ tbsp chaat masala

Coriander leaves


Heat oil in a frying pan and deep fry the banana cubes till golden and set aside. Then heat butter in a pan; add onions and saute till it turns golden. Then add garlic paste and ginger paste and saute for a minute. Then add tomato puree, red chilli powder and salt. Mix well and cook till the raw smell goes and oil separates. Finally add the fried bananas and coriander leaves. Mix well and cook for a minute. Then add water and chaat masala and bring to a boil. Then reduce heat, close a lid and cook for 7 to 8 minutes. Garnish with coriander leaves. Serve hot.

Sending this to ARS series: F for fruit curries hosted by Richa Priyanka started by CharithaABC series banana event hosted by Ramya.


Chutneys are a must have in almost all south Indian homes and breakfasts are incomplete without them. I have given the recipe of four types of chutneys which are often made at home. They taste great with idly, dosa, pashte’, bajji, bonda, etc.



4 tomatoes chopped

1 onion chopped

1 tsp garlic paste

2 tbsp oil

½ tsp mustard seeds

¼ tsp fenugreek seeds

1 ½ tbsp chana dal

¼ tsp asafoetida

1 tsp red chilli powder

½ tsp salt


Heat oil in a pan; add mustard seeds, fenugreek seeds, chana dal and asafoetida. Mix well and cook for a minute. Then add onions and garlic and sauté till onions turn golden. Now add the tomatoes, red chilli powder and salt. Mix well and cook till the tomatoes turn soft and oil separates. Switch off the gas, and allow it to cool. Grind it into a fine paste and serve. You can refrigerate this for later use and heat when necessary.



1 cup roasted groundnuts

5 to 6 cloves of garlic

½ tsp red chilli powder

¼ tsp salt

½ tsp Mustard seeds

A pinch of asafoetida

2 tbsp oil


First take a dry jar and add the roasted groundnuts. Grind for about a minute. Then add garlic cloves, red chilli powder, and salt and sprinkle some water. Grind to a fine paste and set aside in a bowl.

Then for the seasoning, heat oil in a pan and add mustard seeds and asafoetida. When mustard seeds crackle, switch off the gas and add this seasoning to the bowl. Groundnut chutney is now ready. It tastes great with idly, roti, chapathi, pashte, etc. If you want to use it later, refrigerate it and use whenever necessary. This chutney cannot be heated. Hence it is better to consume on that day itself.



½  a coconut cut into small pieces

1 green chilli

1/8 tsp asafoetida

1 ½ to 2 tsp roasted gram dal

2 tbsp curd

¼ tsp salt


First Take all the ingredients except curd and water in a dry jar and grind it to a coarse powder. Then add curd and grind it to a paste. If necessary, add some water and grind. The consistency should neither be too thick nor too thin. Transfer to a bowl and serve. If you want, you can season it with oil and mustard seeds and serve. This chutney also cannot be heated and has to be refrigerated for later use.



1 ½ cups mint leaves

1 ½ cups coriander leaves

1 small ball of tamarind

4 green chillies

1 ½ tsp roasted chana dal

1/3 tsp salt


Take the washed and cleaned leaves along with green chillies, washed tamarind, roasted chana dal and salt in the jar and grind it into a fine paste. Add water if necessary. Transfer to a bowl and serve. This also cannot be heated hence consume it on that day itself or refrigerate.


This is yet another delicacy from my mother. The taste of garlic lingers in the mouth and the gravy on the whole tastes delicious.

Serves: 4

8 small slices of Fried Seer fish

3tbsp oil

1 onion chopped

2 tbsp garlic paste

2 cardamoms

2 tomatoes pureed

½ tsp red chilli powder

½ tsp salt

1 tsp coriander powder

1 tbsp pav bhaji masala

2 tbsp curd

2 tbsp coconut paste

Coriander leaves


Deep fry the fish slices following the fish fry recipe and set aside. Then heat oil in a pan and add onions and cardamoms, sauté till the onions turn golden. Then add garlic paste and mix well. Then add tomato puree, red chilli powder, coriander powder, pav bhaji masala and salt. Mix well and cook for a minute. Then add curd and coconut paste and cook till oil separates. Then add coriander leaves, 1 cup water and bring to a boil. Finally add the fish slices and boil for a minute. (I have omitted this but if you want you can add ¼ tsp ajinimoto )Then reduce heat, close a lid and cook for 10 minutes. Serve hot with rice or roti.

Sending this to Kerala kitchen event hosted by Khusi and Any one can cook event hosted by Umm Mymoonah

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