These are perfect for kids, and really anyone, who needs just a sweet and refreshing treat.These banana pops are great for the snack or as part of breakfast.

This was my first time making banana pops. It turns out, making these is super easy!
Of course, fresh fruit and vegetables are one of the best snacks, but sometimes we need to get creative to make them exciting and fun. Especially, if you have two picky eaters, like my Daughters.


These Easy Frozen Banana Pops are the perfect little snack, after-school snack or great for adding to your meals for an extra boost! They’re super easy to make and are amazing in so many ways. It’s a super-kid-friendly recipe as well.



All you need to make these easy banana desserts are:


1 or 2 bananas ripe but firm
1/3 cup chocolate chips /or chocolate melted
12 lollipop sticks
Toppings: I used multicolor sprinkles and red and silver sprinkles and coconut flakes. I think chopped nuts or crushed graham crackers would be yummy, too!picsart_12-06-081672528907.jpg


  1.  Peel and slice bananas into thick slices.
  2. Melt chocolate in microwave until soft. (This took me two 45 sec shots.)
  3. Place a lollipop stick in each banana slice.
  4. Dip banana slices into melted chocolate and sprinkle with the desired topping.1512530416569
  5. Place dipped banana slices on wax paper and freeze until hardened (about 2 hours).



  • Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

    Hate to miss a recipe? Like my Facebook to stay updated!
    Like share and spread your love ❤️





Poha Cutlets (Flattened rice cutlet) is easy to make and very delicious. It can be made with ingredients easily available at home.
I love making cutlets for an after school snack or as a side dish, as it is much healthier than deep-fried snacks.


Both my daughters are participating in the annual function at their school and they practice for hours together and want some heavy snack after coming back from school.

Hence I tried this experiment. I prepared poha cutlets. In these poha cutlets, I added raisins, roasted peanuts, cashew giving altogether a different crispy and crunchy texture in the mouth.

I found my daughters and others relishing it. Today let us learn how to make Poha Vegetable cutlets following this easy recipe with step wise pictures.
Do try and surprise your family with this innovation and do share your feedback.


These poha cutlets taste best when they are served hot or warm. you can pair them up with mint chutney, coconut chutney or tomato ketchup.

Preparation Time:  30 Min

Cooking Time:  20 Min



Poha 1 cup (washed with water and soaked)
Potato boiled 4 medium size
Green peas boiled and crushed 1/2 cup
Raisin 1 Tablespoon
Peanut roasted and crushed 2 Tablespoon
Cashew nuts 6 to 7 crushed
Green chilies 2 chopped
Ginger crushed 1 teaspoon
Coriander 1 Tablespoon chopped
Salt according to taste
Oil for frying




  1. Take washed and soaked poha in a bowl.
  2. Add boiled and grated potato in this
  3. Now add green peas, ginger, raisins, peanuts, cashew nut, green chilies, coriander, and salt.1511893074594
  4. Mix all together and form a dough.1511893160335
  5. Take a small portion of dough and form a small square tikki. Repeat the same step with rest of the dough.
  6. heat a tawa or grill pan. add 3 tablespoons oil and let the oil become hot. place the poha cutlets on the tawa.
  7. when one side is lightly golden and crisp, turn them over.
  8. turn them again when the second side is lightly golden and crisp.
  9. flip them a couple of times more and pan fry till the tops have become golden. the onions will also brown and that’s the indication that the cutlet has cooked. do fry them on a low to medium flame.picsart_11-28-111559222317.jpg
  10. place the pan fried poha cutlets on kitchen paper towels.
  11. serve poha cutlet hot with coriander chutney, coconut chutney or tomato ketchup.

Check out other Tikki varieties on my Oats Tikki (Oxy Fryer Recipe) SPROUTED MOONG , OATS AND VEGGIE KABAB/ TIKKI /CUTLETSBeetroot ❤ Tikki Palak Tikki With Twist


  • you can also add your choice of grated or cooked veggies or you can skip the veggies if you want.-


Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

Like share and spread your love ❤️





I’m super excited today for, it’s my 200 th post.When it comes to celebration I always prefer baking cakes.I had so many recipes on my list for my 200th post but finally chose this cake.1511533632598.jpg

For Astha’s Kitchen 200th post, I’d like to direct the attention to my chose this post dedicated to everyone and anyone who has stopped by to say hello on my little internet space.

I started this blog without much of ambition but just to share few simple culinary creations of mine. I didn’t have the rarest idea where it would take me!Previously my photos were not good but slowly I learned how to improve, still, I have to improve a lot. When someone appreciates my works that gives me so much of energy to work on my next post, and today I am posting my 200th recipe. This is really a big achievement for me.

Now after completing the journey of 200 posts, I just can’t describe how I am feeling inside. It has been an amazing journey so far and I still have a very long way to go!


If I am truly honest with you, I never ever want this journey to end!
The journey by far has been the most amazing one, the blog has given me everything I could have ever desired for.
This blog has gifted an entire world to me.
I hope to continue to learn more about blogging and to keep creating new content for my blog.  I’m excited to see what the future holds for Astha’s Kitchen.

Thank you so much…do keep supporting and visit my space n share your thoughts…I should also thank you, My lovable Husband, Tarun and my adorable daughters Nirali &Niyati for their help n encouragement…they never get bored or tried to taste my newly tried recipes.

Every now and then, you email, tweet, message, or post photos of my recipes that you have made yourself. I can’t tell you how HAPPY it makes me see that my recipes are being made by you!  It’s truly the reason why I love blogging so much – to share my love for cooking with others.
My dear readers! Thank you for being there and motivate me to reach this milestone today! It could not have been possible without your encouragement and appreciation and I can’t thank you enough for this!

Thanks for Visiting Astha’s Kitchen

I am so excited about this and so stretched the write up ‘a bit'(lol!)

Now, let’s start my cake Recipe with you all.Hope you all like it.

Malai  1 cup
Sugar 1 cup
Refined flour (maida) 2cups
Milk powder 1 cup
Baking soda a 3/4spoon
Baking powder 1 1/2 teaspoon
Salt to taste
Milk 1 cup
Vanilla essence 1/2 tsp
lemon juice 1 Tsp
1and 1/2tsp curd
Red food color 3,4 drops
edible sketch pan
cookie cutter

For Decoration :
whipped cream
Red fondant
dark chocolate 1/2 cup
sate sticks
heart shaped sprinkles


  1. Preheat the oven to 180°C.
  2. Combine the malai and sugar lemon juice and curd in a bowl and whisk well.
    Keep aside.
  3. Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.
  4. Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.1511520332133
  5. Gradually and alternatively finish the mixture and keep stirring.
  6. The mixture should be of the pouring consistency.
  7. Now add the vanilla essence and lightly stir again once.
  8. Grease the cake mold and sprinkle little maida into it.
  9. Divide batter into 2 equal portions.
  10. Take one portion and add red color.1511520531003

For making the red cake:

  1. Preheat oven to 180 degrees and grease a loaf pan preferably a 9inch.
  2. Pour red batter into the loaf tin and bake for about 40-45 minutes until a toothpick inserted comes out clean.1511520642009
  3. Cool in tin for 10 minutes, invert on the wire rack and cool further.
  4. Put this cake in the fridge on cooling for few minutes to minimise crumbs when we cut into it later
  5. When sufficiently cooled, just before starting the white vanilla cake, slice the red loaf in 200.
  6. For this, I used edible sketch pen for making a 2 and cookie cutter for zero.

For White vanilla cake:

  1. Preheat oven to 180 degrees and grease the loaf tin.
  2. Pour 1/3 batter into the loaf tin and smooth out with a spatula.
  3. Arrange 200’s  shape over the 1/3 batter in the tin.
  4. Pour the remaining cake batter around and over these 200 shape to have them completely covered.1511520727476
  5. Bake for 40-45 minute until a toothpick inserted comes out clean.
  6. Cool cake completely before slicing with a sharp knife


  1. first, apply whipped cream all over the cake.
  2. then cover with red colored fondant here’s the link How To Cover Cake With Fondant
  3. take some whipped cream into a piping bag using star Nozal and make a border around the cake …

Chocolate toppers…

  1. put some melted chocolate into the piping bag .draw 200 design on butter paper and trace with chocolate.
  2. Attach it with the help of a stick on the cake.
  3. Put some edible hearts on it.1511520892794

taddaaaaaaa  the cake is ready …
when my daughters cut it they were flabbergasted to see the cake with 200 inside


Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

                                                      Like share and spread your love ❤️



We love spinach. It is rich in iron content.
It should form part of our daily diet.

easy, healthy and delicious spinach palak phulka /roti with step by step photos. I make this often for the lunch. Regular use of spinach helps us to prevent iron deficiency and boosts our immunity. This is one of the best ways to include it in our diet since the leaves are lightly cooked and most nutrients are still preserved.

I love gardening too.I have a small kitchen garden ..I have spinach, paan, basil leaves, coriander, methi and tomato plants.

For this recipe, I used my homegrown spinach.  seeing and using homegrown vegetables gives a different kind of happiness. PicsArt_11-14-01.12.32.jpg

Is Baar my hubby said wow hari hari, roti .
Everyone loved it .

Prep Time: 10 Min 
Total Time: 35 Min

Recipe courtsy..sandhys kitchen


Whole Wheat Flour 2 Cups
Spinach ( Palak ) 130g
Water ¼ Cup + a few tablespoons
Ginger ½ Inch
Cumin Powder 1 Tsp
Salt ¾ -1 Tsp
Mango ( Amchur ) Powder  ( Optional) ½ Tsp
Green Chillies ( Optional) 1 -2 No’s
Sunflower Oil  or Oil of your choice 1 Tbsp.
Ghee As desired.


  1. In a large pot, heat some water and add the spinach leaves along with some salt. Allow them to blanch for 5-6 minutes.
  2. Drain the hot water from the spinach leaves and run them under cold tap water.1510660105573
  3. Grind the spinach leaves along with ginger and green chillies and make a fine puree. This puree approximately came up to ¾ Cup. Add very little water if required.
  4. In a large mixing bowl, combine the spinach puree, wheat flour, salt, cumin powder and mango powder and start kneading.
  5. Add a little more water as you knead until you achieve soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 Minutes or so.1510661207886
  6. Divide the dough into  equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin phulkas.
  7. Heat a non-stick pan / tava and cook each phulka on the pan slightly for a few minutes until you start to see some bubbles.
  8. Flip the phulka and cook for another a minute or so . Now put the phulka on the flame carefully , watch them begin to puff up slowly. Flip it and allow it puff up on the other side as well.1510661301063
  9. Remove from the flame and apply some ghee, if you like. Pile them into a casserole and serve them along with a paneer curry or just some yogurt and pickle.
  10. These Roti go well with any chutney, simple dal, or vegetable curry (dry or gravy). PicsArt_11-14-07.25.08.jpg


  • If you like your phulkas with a ting of heat, include the green chillies while grinding the spinach leaves.
  • Mango powder is optional. I love the slight hint of tanginess.


Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

                                                    Like share and spread your love ❤️


I never believed raw papayas could ever be used in a salad, let alone such a tasty and flavourful one.

I tasted this salad first at Palithana Tirth .We ordered a thali in which this salad was served as a side dish. It was really delicious and left an indelible impression{on my tongue } So when I saw raw papaya in the market, I bought it and made this dish.

Raw papayas are very commonly used in Thai cuisine.This is a slightly Indianised version.


Grated papaya- 1 cup ( roughly from half too small papaya)
Roasted peanuts- 2 tablespoon
Green chilies (finely chopped)- 1/2 teaspoon
Coriander (finely chopped)- 2 tablespoons

Olive oil- 2 tablespoons
Lemon juice- 1 tablespoon ( from half lemon)
Salt- to taste
Roasted jeera (cumin) powder- 1/4 teaspoon
Black pepper- 1/2 teaspoon
Roasted sesame (til) seeds- 2 teaspoons



  1. Take finely grated raw papaya in a bowl. You can either thinly cut papaya or use a grater, you can squeeze and remove excess water, but I used it as it is. Place it in the deep fridge for 5 to 10 minutes so that they firm up.1510235303381
  2. In a small bowl prepare the dressing by mixing olive oil, lemon juice, crushed garlic. roasted jeera (cumin) powder, salt, and black pepper. Keep the dressing aside.
  3. Lightly dry roast sesame seeds, keep aside.
  4. Take out the papaya bowl from freezer, toss in coarsely crushed roasted peanuts, finely chopped green chilies, chopped coriander.1510240133988
  5. Drizzle the dressing over the papaya, mix well.
  6. Transfer it to a serving bowl, sprinkle sesame seeds and serve chilled.



  • You can pep up the taste by adding fine juliennes of colored peppers or cherry tomatoes, though I highly recommend not to do so, the raw papaya tastes great as is!
  • Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

    Hate to miss a recipe? Like my Facebook to stay updated!
    Like share and spread your love 



Mathri is one of the most popular desi snacks of north India. I have given a twist to the Mathri By adding the Beetroot. It makes Mathri more attractive and healthy. Enjoy the Mathri Recipe and share your views.

I have never had a beetroot mathri anywhere. But my exploring self, pampered me to do so. And the outcome was these bright pink beauties.
So I added beet juice to the flour, which makes it even more healthier. They not only look gorgeous but taste awesome too. For me, mathris are always darn delicious.
These also make a great snack for picnics. Basically, mathris are the perfect snack anywhere or anytime.

Prep Time 20 Min
Cook Time 20 Min


2 Cup Maida
1/2 cup Beetroot puree
1/2 cup suji
1tsp ajwain (carom seeds)
Salt, 1tsp sesame seeds
1tsp chili flex
3 tbsp oil
oil for frying


  1. Cut the beetroot and boil it. Grind the Beetroot and make a paste.
  2. Take a large mixing bowl. Add all-purpose flour, suji, carom seeds, chilliflex, salt and 3 tbsp oil.
  3. Mix everything well while rubbing the oil evenly into the flour with your fingertips.
  4. The whole mixture should resemble breadcrumbs.
  5. Add ¼ cup of beet juice at a time and knead the dough.
  6. Knead into a stiff dough. Add more juice and water if needed.
  7. Cover the mathri dough with the damp cloth and set aside for 10 minutes.
  8. Roll them out, not too thin, and use a cookie cutter or lid to remove a circle from the middle.
  9. please see pictures.1509866333186
  10. Use a knife or fork to make gashes on the circular disc that remains, the purpose is to not let it puff up so it will become crisp.1509866393372
  11. Heat the oil and deep fry the mathri in low flame. Cook for 7 minutes.



  • The mathris should never be fried in a very hot oil. they become browned quickly from the outside but do not get cooked from inside.
  • The oil should be kept on a low to medium flame. hence, the mathris take a longer time to fry than other fried Indian snacks or pooris.
  • you could also warm the ghee or oil and add to dough for more flakiness.the mathri dough should be firm and not soft.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

                                                Like share and spread your love ❤️