Delicious and nutritious!
A joyful bite for the joyful celebration of Lord Krishna’s Birth.

Janmashtami Special Recipe Dhania Panjiri Prasad Recipe for you all. This Dhaniya Panjiri recipe is quite popular in Janmashtami in India, but you can also make dhaniya panjiri in regular as it is very much healthy. It is not that much heavy as compared to other panjiri and will give many health benefits. Learn how to make Janmashtami special panjiri at home. Try my Janmashtami Special Dhyaniya Panjiri Recipe at home and I am sure you will love this. Share it with your friends.

In my childhood days, we all use to go to all the Krishna temples( Bhagwan kojhula julne). I used to be up till midnight to get the Panjiri Prasad, Krishna Ji’s birthday used to be just the excitement used to be on a whole different level. This year, even though I can’t go to the temple, I prepared this Panjiri for my kids to enjoy.

Coriander Powder (Dhaniya) – 150gm
Sugar Powder- 100gm
Small Cardamom – 5
Cashew Nuts- 15 (Chopped)
Almonds- 15 (Chopped)
Dry Coconut- 1 Cup (Grated)
Raisins (Kishmish)- 5 gm ( optional)
Clarified Butter (Desi Ghee)- 2tbs
Gond ( edible gum ) 1 tsp


  1. It is a simple and quick recipe, but with that, it is very much healthy!!
  2. Firstly heat up half of the desi ghee (clarified butter ) in a pan and fry gond on medium flame and take aside.wp-15971677735823388899667803191538.jpg
  3. After that take it out in a plate or bowl, and after it gets cool crush them with hands.
    Now in that ghee only roast cashew, almonds and dry coconut on low flame for 2-3 minutes. I usually use chopped dry fruits but you can also grind them. Now transfer them also in a plate.
  4. After that put rest of ghee in pan and roast coriander powder (dhaniya) in it and roast it on low flame.
  5. Roast dhaniya for few minutes till it changes its colour and starts spreading its aroma. At the time of roasting add cardamom seeds to it so that its aroma also get locked in it.
  6. After roasting it transfer coriander powder to a mixing bowl and add everything else into it, sugar powder, cashew, almonds, dry coconut, and gond.
    Mix them all properly and our Janmashtami special Dhaniya Panjiri is Ready


  • Taste your nuts before toasting. Rancid nuts will spoil the whole recipe.
  • If you want you can add Foxnuts and rasin too.
  • Bitter taste in Panjiri? If coriander powder is not roasted well, it will leave a slightly bitter taste. The key to avoiding bitter taste is to cook the coriander powder until it turns darker in shade and begins to emit a nutty aroma.


Sattu hearts
Sattu hearts made with the roasted chana dal flour are highly nutritious and healthy apart from being the absolute tasty sweet treat they are!
These healthy peda/ hearts need just 4-5 ingredients and 10 mins of your time to make and do not require any expert skills if you happen to be a beginner.

Sattu flour(i.e. Chickpea flour or Bengal gram flour is very new to me, I have literally never used it in a recipe. Every year one of my relatives send sattu for the kids and they relish it, so I decided to try it out myself this time.

In this recipe, I use ghee from amrutumindia https://www.amrutamindia.com/ magic element that made my sattu hearts amazing.

Sattu flour – 1 cup
Sugar – 3/4 cup
Ghee – 1/2 cup
Cardamom – 4
Cashew nuts – 10
Almonds or badam – 10


  1. In a mixie jar, grind both sugar and cardamom to a fine powder.
    Keep aside.
  2. In a pan, add 1 tsp ghee, roast chopped cashew nuts and almonds to a golden brown, drain into a bowl and keep aside.
  3. Add the remaining ghee and let it melt. Reduce the flame completely.
  4. Add sattu flour and cook for 2-3 mins stirring continuously with a spatula.
  5. Take the pan off the stove and let it cool down to room temperature.
  6. Add powdered sugar, roasted nuts to sattu mixture and mix to combine well a slight rub with your hands.
  7. After some time the mixture becomes very light; this is the right time to make hearts out of the dough
  8. Take a small portion, the size of a golf ball and roll between your palms and make hearts using a cookie cutter to make Sattu hearts.
  9. Decorate with Kesar tika and dry fruits.
  10. Arrange on a plate one next to the other.
  11. Sattu hearts is ready to serve.
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This is a very popular Indian appetizer/snack – a chaat item which is extremely easy to make and very popular across all regions of the country.

Dahi vada are a craze at home and I do make them at times as they require some prep work to be done beforehand. Like making both the spicy green coriander chutney and sweet tamarind chutney, preparing the vada etc.

The North Indian dahi vada is made slightly differently than the South Indian version. In the North Indian version of dahi vada, we just add the green chutney, saunth chutney (tamarind chutney) sprinkled with some spice mixes. And the magic of its taste makes everyone’s mouth water.



1 cup Urad daal (skinned and split black lentils)
1 cup Moong daal (skinned and split moong beans)
1/4 cup Water for grinding the lentils
Salt to taste
1/4 teaspoon Asafoetida
1/4 teaspoon Ginger paste optional
1/4 teaspoon Green chili paste optional
Oil for frying Vada
10-12 oz. Yogurt (use vegan yogurt for vegan version)
1 teaspoon Powdered black salt
1 tablespoon Cumin, roasted & ground
1/4 teaspoon Red chili powder
1/2 teaspoon Chaat Masala optional
2 tablespoons Cilantro, finely chopped
1/4 cup Date-Tamarind chutney (optional)


  1. Soak both the lentils overnight. If you don’t have a lot of time, do so at least for 4 hours.
  2. Coarsely grind the soaked lentils,  along with green chilies, ginger, asafoetida, and salt.
  3. Add little water if needed.
    For the above quantity, about 1/4 to 1/2 cup water should be enough. The batter should not be runny.
  4. *Key Step👇
    Beat the batter(preferably with hand) to make the batter fluffy and airy. This makes the vada quite spongy.
    The key to making soft wadas is to whisk the batter in one direction for at least 5-10 minutes.
  5. In a pan, take some oil and heat it.
    When the oil is hot, drop tablespoonfuls of batter in oil.
  6. Fry on medium heat until golden brown.  Given that the mixture is made of lentils, it’s important for it to fry enough so that the lentils are cooked.
  7. Vada when fried are crispy so, Keep a container filled with water ready.wp-1588088744160884939381668306484.jpg
  8. As soon as you take out the vada from oil after frying, dunk these in a container filled with water.
  9. Keep it in water for about 15-20 minutes, and then gently squeeze out the water by pressing the vada between your palms, making sure not to break these.
  10. Add black salt (Sanchar) to the yogurt.  Whisk it until the consistency is very smooth.  Add a little bit of water if needed to make it slightly thinner.
  11. When serving,  put Vadas on a plate, add the whisked, chilled yogurt.
  12. Add a teaspoonful of tamarind chutney (optional) and garnish with the roasted cumin powder, chili powder, chaat masala, and finely chopped cilantro. Enjoy!
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Phirni is an easy traditional Indian rice pudding-like dessert which is prepared with full cream milk, basmati rice and sugar as the main ingredients.

Thandai Phirni is a twist on the traditional Phirni recipe which is a rice pudding and making it very Holi-ish by adding some Thandai Masala Powder to it. Here is how to make Thandai Phirni.

In this recipe of Phirni, we have given it a twist with the addition of thandai masala that is mixed along with the phirni.

If you like this Thandai Phirni recipe, here are a few more Phirni RecipesBLUEBERRY THANDAI PHIRNI And ROSE PHIRNI / GULAB PHIRNI and

1 litre Milk, full cream
1/4 cup Rice
1/2 cup Sugar
1 teaspoon Cardamom Powder (Elaichi)
2 tablespoons Thandai Powder
For garnishing
Pistachios, as required
Badam (Almond), as required
Saffron strands, few strands for garnishing
dried rose petals


  1. To begin with, Thandai Phirni, wash and soak the rice for about 1 hour.
  2. Drain and pat dry the rice on an absorbent cloth. Once blend the rice into a coarse phirni powder.
  3. In a heavy-bottomed pan, add the milk and bring it to a boil. Once it begins to boil, turn the heat to low and add the ground rice to milk. You will notice that the milk will get thick after some time.
  4. Keep stirring the milk while it is simmering. Once it starts thickening, add the sugar and cardamom powder.
  5. Add the Thandai powder and keep stirring for another 5 to 10 minutes till the phirni mixture attains its full flavour and has an almost pudding-like consistency.
  6. Turn off the heat and allow it to cool completely. Pour the Thandai Phirni mixture into small earthen pots and refrigerate for 3 to 4 hours.
  7. Garnish Thandai Phirni with chopped pistachios, almonds rose petals and saffron.
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Masala mathri recipe is a twist to the traditional mathri. This masala mathri has besan stuffing and it is one of the delicious spicy Indian crackers that I’ve tried in the recent days.
I have learned this recipe from my sister-in-law, she makes it every Diwali. My children love it. She called it Bishnoti .

Mathri is a spiced Indian cracker and this masala mathri is a stuffed version of it. Mathri is made for special occasions like marriages or festivals like Karwa Chauth, Diwali, Holi etc.

Ingredients for: Dough
• 1 cup all-purpose flour (maida)
• 1/4 cup oil
• salt as per your taste
• 1 tsp carom seeds (ajwain)
• water as required

Ingredients for: Stuffing
• 1 tsp oil
• 1 pinch asafetida (hing)
• salt to taste
• 1 tsp fennel seeds (saunf)
• 1 tsp dry fenugreek leaves (kasuri methi)
• 1/2 cup gram flour (besan)
• 1/4 tsp red chilli powder
• water as required
Oil for frying

Instructions for : Dough
1. Take 1 cup all-purpose flour (maida) in a parat (or big bowl) and sprinkle 1 tsp carom seeds (ajwain) and salt to taste.
2. Add 1/4 cup oil.
3. Mix well.
4. If you take a portion and bind it, it will hold the shape; it means oil (moyan) is sufficient.picsart_09-25-075477593080722929355.jpg
5. Gradually add water.
6. And knead the semi-stiff dough. Cover and leave it for 15-20 minutes.
7. After 20 minutes knead it again.
8. Divide into portions and make small balls and flatten them.

Instructions for: Stuffing
1. Heat 1 tsp oil.
2. Add 1 pinch asafetida (Hing)
3. Add 1 tsp fennel seeds (saunf) and 1 tsp dry fenugreek leaves (kasuri methi
4. Stir and sauté for 30 seconds
5. Now add 1/2 cup gram flour (besan)
6. Add 1/4 tsp red chilli powder and salt to taste. Roast till gram flour is cooked and aromatic.picsart_09-25-075732782277701300307.jpg
7. Let it cool down
8. Add water and knead the dough for mathri stuffing
9. Knead semi-stiff dough
10. Divide dough into portions and shape into balls almost 1/2 the size of mathri balls prepared earlierpicsart_09-25-076548596660513184297.jpg

Instructions for:  Stuffing Mathri
1. Roll mathri dough. Keep it thick.
2. Place a stuffing ball in the centre
3. Seal it properly
4. Flatten it
5. Again roll with a rolling pin
6. Poke mathri with fork/knife from both the sides
7. Put Mathri in warm oil
8. Deep fry mathri on low to medium flame
9. Till golden brown
10. Stuffed Mathri is ready, enjoy it with a cup of masala tea


  • Don’t be in a hurry while deep frying. Cook in low flame with patience, flip over and cook on low flame till golden brown. This is the key to get perfect crispy flaky mathris.
  • If you deep fry in high flame, then it will turn golden brown immediately but may not have cooked inside.
  • Do not overcrowd while frying, just 2-3 will be ok, depends on your Kadai size too.
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Shot glass dessert making is super fun, in fact, it has become my signature dish.
Today’s shot glass dessert recipe is a fusion of sweet dishes to honour the Indian flag. This Tiranga Dessert contains 3 layers of different colours of the Indian flag. It is a mix of Thick kheer (Rice pudding ) and Motichur laddu.
Wishing you all a very Happy 70th Republic Day.🇮🇳🇮🇳🇮🇳🇮🇳
Perfect dessert for your parties or for your family.

Basmati Rice (1/2cup or एक मुट्ठी)
Milk (1 ltr)
Sugar ( 1/2) or as required
Crushed Cardamom (1/2 tsp)
15-20 almonds/ badam, blanched and sliced
Pistachios, Cashew and Raisins (3 tbsp)
2tbsp cornflour
Motichoor ladoo 250 gms

For green kheer…
4-5 paan leaves
1tbsp gulkand


  1. Wash and soak the rice for 1-2 hours.
  2. Add milk in a heavy bottom pan and bring it to boil.
  3. When the milk starts to boil, add the rice slowly to it. Remember to keep stirring the milk continuously.194.jpg
  4. Take 1/2 a cup milk more and add 1tbsp cornflour to it.
  5. Add this 1/2 cup to the stirred milk.
  6. Allow it to boil in low to medium flame till the rice gets cooked well but it should be firm and soft without losing its shape.
  7. Generally, rice takes a longer time to cook. So keep mixing every now and then and make sure it is not burnt in the bottom.
  8. After about 20 to 25 minutes, when the milk has thickened and the rice grains have become soft add sugar, cashew nuts, almonds, pistachios and raisins and cook for another 5 minutes.
  9. Lastly, add crushed cardamom.
  10. Remove from heat and garnish with almonds.Assembling…
  11. Take kheer in 2 separate bowls.
  12. In one bowl add crushed paan leaves and gulkand and mix well. This becomes our green layer.PicsArt_01-26-10.49.22.jpg
  13. Crush all the motichur laddoos .
  14. Take shot glasses put 2 tsp of green kheer and lightly tap the glass to set it.
  15. Next, add 2 tsp of white kheer and tap it.PicsArt_01-26-10.47.28.jpg
  16. Top it with crushed motichur laddoos and some pistachios.
    tadddddaa your Tricolour Kheer motichur dessert is ready.PicsArt_01-26-07.03.26.jpg


    Always add the sugar in the end.
    This kheer would thicken as it cools down.
    Keep stirring the kheer in between to prevent it from burning and sticking to the bottom of the pan.


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