01 November 2019

Chocolate Badam Barfi recipe|Double layered choco Almond fudge for Diwali


I've an ae-dil-hai-mushkil relationship with sweets especially Indian sweets especially especiallllly North Indian sweeets .💞😉😍 I am sooo glad we Indians have festivals from (almost) month to month and every celebration calls for something sweet to create sweet memories .😎😜

When I was little ,being in North India,surrounded by great neighbors ,at every festival ,everyone of us would share the sweets and snacks prepared for the occasion at home with each other.How I loved my neighbors more on those days ! 😁 I probably looked like a puppy starring at the food with a wagging tail 😋 ( in my case a wagging tongue ).

It was during Diwali I used to get a bunch of varieties of sweets from all my near and dear ones .How I looked forward to it ! And most importantly,I am so grateful to my parents for raising me and bhaiya in North India where Diwali is celebrated the best than the rest .

I've so many fond memories to cherish forever. Our small city we spent our childhood in, our little  (company) quarters we lived in ,surrounded with neighbors from different states of India ,I had the best childhood ever .It was less but it was best !


The way my father would decorate our house with crepe papers on wall outside as if it was a birthday celebration 😅 ,every year ,he would religiously paint by himself the wicker furniture of the living room in green and yellow only 😄 and with a final touch of a hanging red colored see through star ..Oh myyy😂 ...Mere papa mahaan 🙇( I am LOLing but these memories are what makes me nostalgic every year ).

Amma/Mother used to make all kinds of sweets especially Gulab jamun which would disappear in no second and everyone knew who is the paavam culprit - me me MEE (whaat..YOU  guessed it 😎😉)...No wonder why I looked like a gulab Jamun 😐...I am again getting there 😢.

Bhaiya/Big bro would be busy with all kinds of crackers especially to terrify the hell out of me ..ye bhai log bole toh..akka ek no. ke don hotey hai😏😈 


I would be very happy that I get my sweets,good foods,good movie in TV ,lighting diyas ,sparklers and trying my bit to scare my bro with small crackers to no avail and most importantly NO STUDIES ! eeehaaa..apna toh boley toh fultu aish tha bhai behen log

Fast(no low)-forward today,being far away from my motherland ,India,I miss her the most on festivals..dil hoom hoom karein,ghabrayein....This Diwali was the worst as something weird crazy feelings messed up my mind and heart..silly me 😠 ..I just wanted to go to India so badly ..Good thing,to snap out of this ,I am gym-ming it out,the only way to declutter my stupiiiid mind.

However,I forced myself to celebrate in a little way especially for my daughter but even she didn't enjoy the festival as all the cracker sounds scared the hell outta her .


This Diwali I didn't cook anything grand .Cooking wise it sucked big time .Pheww..However, the highlight of the festival was my choco-badam burfi/double layered chocolate Almonds fudge .This Almond burfi is very easy ,quick,little healthy and quite tasty to make .Well,they got finished before Diwali though😁.

Nowadays,I eat sweets,snacks for breakfast as it gives me ample energy to keep up with my little Kardashian oops my little lady with nau nakhras 😀..No offense to Kardashians though,ppl may call'em drama queens etc but I like the fact that they are them without any pretense and they have a "I don't give a darn attitude to haters" ...kuch toh log kahengey logon ka kaam hai kehna,chhoro bekaar ki inn baaton ko kahi beet na jaayein rainaaa...and it inspires me ...that's what helps me to go on ...

Anyways,today's recipe is Choco-Badam-Barfi .Let me show you how I make this Almond barfi at home .

Chocolate Badam Burfi|Chocolate Almond Fudge  


Almonds,peeled - 1 cup 
Milk - 3/4-1 cup
Cardamom powder - 1/4 Tsp
Ghee/Clarified Butter - 1 Tbsp
Cocoa powder (as per chocolate powder taste desired) - 1-5 Tsp 
Edible silver leaf - 6 Nos.

Method to prepare Almond burfi :
  1. Soak the almonds in lukewarm water until the skin comes off .
  2. Peel all the skin off the Almonds.
  3. Grind the almonds in intervals until it is little smooth yet coarse in texture .
  4. Pour ghee on a pan ,heat and add in the ground almond paste .
  5. Saute the almond paste until they accumulate to the center of the pan as a big mass.
  6. Divide it into two parts.
  7. Put one part onto a butter/wax paper .
  8. Add the cocoa powder to the second part of the almond paste and mix well until it turns brown in color.
  9. Flatten and shape the plain almond paste on the butter paper .
  10. Flatten,knead and shape the cocoa almond paste and put it on the top of the plain shaped almond barfi.Press it to seal them together.
  11. Decorate with edible silver leaf .
  12. Refrigerate to set.
  13. Remove and cut into barfi shapes .
  14. That's it my choco-badam barfi is ready !

Watch this quick burfi video demonstration to understand better :

Also,my website crossed 1 Million views lol..I've no idea how?..Angels at work I believe ! It is good to see that but equally I am very nervous and tad embarrassed about my sloppy writing style .

Sometimes I just wanna hide all my writings\posts just to myself ,the other days I feel like ,this is me,this is my style of writing and it is ok and let everyone read...whatevaa ...same thing in Youtube ,I want to be seen yet I want to hide ...God was really in a messed up mood when he created me ....but still I love the imperfect crazy coy me 😘...Thx to all those who dare and care to read my blah blah blog ..I lub You 💖🙏

And I would like to conclude my thank you lecture with a small dedication to the "Actual topic"😎 -

To my dearest sweets,

कितने भी तू कर ले सितम
हँस-हँस के सहेंगे हम
ये प्यार ना होगा कम
 sweetssss तेरी कसम  😜💞

P.S. What I wanted to post on Diwali ,I am posting on Halloween ...sprinkling little sweetness to this dark festival..What say ?

29 October 2019

Mambazha pulissery recipe|Sweet and sour Mango Yogurt curry Kerala style


Mambazha Pulissery is one of those Kerala special curry that always makes me smile . A vegetarian curry with the king of fruits,our priyapetta maanga /ripe Mango in it . I think this curry was invented by some mother who wanted to make sure that her kids and near and dear ones can have a healthy- filling curry/lunch with a portion of fruit in it .#YoMama😎😉

When I was little I thought it was MY mom who created this curry to make me eat the rice and curry wholeheartedly.Though I thought that was a horrible idea to put my favourite fruit into a curry .Sheer injustice !!😞


Times have changed and I am kinda growing (yeah compared to others of my age,I am not a grown up yet I believe ...still a child (forevaa😎😋) with a child 😜) and I am following my mother's footsteps ,doing the same with my child ,creating recipes with hidden fruits or vegetables my li'l girl hates and making sure she eats nutritiously .Well,sometimes I win,sometimes I almost lose.😏

 So,along that line,I believe Mambazha pulissery is an amazing curry,best of the world of fruits ,vegetable,spices,yogurt,coconut etc combined together.🙌


So,what exactly is Mambazha Pulissery ?

Mambazha Pulissery is a sweet and sour vegetarian Kerala style curry with Mango as the main ingredient combined with Yogurt,coconut and mild spices .

I do have two other Mambazha pulissery recipe ,one made with whole large Mangoes and other made with mashed mango pieces .

Traditionally,Kerala style Mambazha Pulissery is made with small whole Mangoes and today's recipe is for the same.FINALLY,this summer I got these mini kutty Mangoes from grocery .Usually,I've not seen them that much here.So,it was a pleasant surprise that turned in to a pleasant curry .

This pulissery is one of the famous item from Kerala Sadya .


So,this is how I make nadan style Mambazha Pulissery :

Mambazha Pulissery

Mangoes,small,peeled,whole,ripe - 3-4 Nos.
Turmeric powder - 2 -3 Tsp
Chili powder - 1 Tsp (optional)
Green chillies ,sliced - 2-3 Nos.
Water covering the Mango pieces plus a l /2 cup

For grinding:
Coconut,grated - 1 Cup
Cumin seeds - 1 Tsp
Turmeric powder - 1-2 Tsp
Water as needed 

For seasoning:
Mustard seeds - 1 Tsp
Fenugreek seeds - 1 Tsp
Dry red chillies,broken - 2-3 Nos.
Shallots,chopped - 1-2 Nos.
Curry leaves - 2-3 leaves
Coconut oil - 1-2 Tbsp

Yogurt/Curd (sour the better) - 1 Cup 
Fenugreek powder for sprinkling (optional)
Jaggery to taste (if Mangoes are not sweet enough) (optional)

Salt to taste

Method to prepare mambazha Pulissery :
1.Boil Mangoes with turmeric powder,chili powder (I didn't add this time though ),green chilies and enough water (on medium-low flame) until Mangoes are cooked.
2.Grind everything under "For grinding" into a smooth paste.
3.Mix the ground paste into the cooked Mango and stir well and let it simmer for a few minutes.DO NOT BOIL or it will curdle.
4.Meanwhile grind/beat yogurt and enough water into a smooth creamy paste and add to the above
curry.Stir and let it simmer and donot boil.
5.Meanwhile splutter mustard seeds in coconut oil,followed by fenugreek seeds,chopped shallots,broken red chilies,curry leaves .
6.Add the above seasoning into the curry and stir well,simmer for a minute.
7.Add salt to taste.
8.Put off the gas and my Mambazha Pulissery is ready !

NOTE:Let this curry sit for a while before serving .The more it sits ,better it tastes.But if its summer or too hot (room temp) then make sure the curry doesn't sit outside for long or it will get spoiled soon.

To see in detail  ,spare a few minutes to watch the Mambazha pulissery video :

14 October 2019

Pavakka Thoran naadan style | Bitter Gourd -coconut stir fry Kerala style


Bitter Gourd is my hubby's favourite vegetable and I've a tolerating kinda relationship with bitter gourds .Doesn't it look like a vegetable crocodile ? 😏(Ok now I hate them!) ...

Bitter Gourds not only look so disfigured from outside,it ain't sweet from inside as well.The only reason I cook this vegetable is that it's good for my hubby's health and he likes it.


To endure this vegetable's bitterness,I usually pair it with boiled rice and some non-spicy curries like Parippu curry/Lentil curry,Avial-vegetable mix curry with coconut,Mozhu curry,thenga chamanthi mostly...

May be this vegetable is reminding me to accept the bitterness of life with open arms like SRK's style😉....Aye aye captain Bitter gourd !!!


Usually I prefer Pavakka mezhukupuratti . But today's recipe is a combination of bitter gourd with coconut ,with the authentic naadan/Kerala kick to it .

So,without making this vegetable a villain further,let's jump into the recipe.Let me show you how I make bitter gourd stir fry Kerala style ,pavakka thoran naadan style,Kaipakka upperi ..




Bitter gourd/Pavakka (medium-small size),chopped - 3-4 Nos.
Onion (chopped) - 1-2 Nos.
Green Chillies(chopped) - 3 Nos.
Coconut,grated - 1-2 Cup
Curry leaves,a few
Turmeric powder - 1 Tsp (optional)
Salt to taste
Water - 1-2 Tsp

For seasoning:
Mustard seeds - 1 Tsp
Dry red chillies,broken - 2-3 Nos.
Coconut oil -1-3 Tbsp

Method to prepare Pavakka thoran :
  1. Wash the bitter gourds well.Snip the ends .Cut them into half and again half.(Quarter it!)
  2.  Take a half and remove the seeds and white membranes as much as possible.
  3. Then chop them into very small pieces as shown in the video .
  4. Soak them in warm water and salt solution and squeeze out the bitterness as much as possible.
  5. Drain them and clean them once again.
  6. Chop onion and green chilly and mix with chopped bitter gourds.
  7. Add in a few curry leaves and turmeric powder.
  8. Squeeze the mixture and keep it aside for a few minutes.
  9. Heat a pan,splutter the mustard seeds,broken red chillies ,
  10. Add in the bitter gourd mixture and saute well.
  11. Add in teaspoons of water and salt to taste.
  12. Bring everything to the center and cover it with a lid until bitter gourd gets cooked well.
  13. Add in little coconut oil and salt to taste.Saute well.
  14. That's it Pavakka thoran is ready !
Watch this pavakka thoran video that will show you how to make this nadan thoran properly :

If you are not a huge fan of bitter gourd,then this is a must try recipe.Just pair it with non-spicy curry ,then you are gonna love it too.

Try !