Low fat Sitaphal Kulfi (Custard apple)


Sitaphal is also known as Sugar apple or Custard apple. They are currently in season here in Mumbai, and you can find them everywhere. But, my family refuses to eat the fruit by itself, so one interesting way to feed them this amazing fruit is using it in kulfi. The version which I have here is an egg-free as well as a low fat one. I know kulfi and low fat actually do not go together, but you will definitely not miss the creaminess here even without the cream. The texture of this is not exactly like a traditional ice-cream but you can also try serving a scoop of this with warm buckwheat waffles. They should pair well.




1/2 kg ripe sitaphal

500 ml + 1/4 cup milk

2 tsp corn flour or corn starch

1/4 tsp cardamom powder

1/4 cup granulated sugar

Deseed the sitaphal, which is a tedious process. But an easier way to do it is to scoop out all the pulp and seed into a mixer jar and pulse the mixer in short intervals for a couple of times or so. Remove the paste and strain it to get a smooth seed free pulp.

Meanwhile in a thick bottomed pan add the 500 ml milk and reduce the milk to 2/3rd of the original quantity. Keep stirring at equal intervals. Add sugar and cardamom powder and stir well to dissolve the sugar. Mix the corn flour with 1/4 cup milk at room temperature. Add this corn flour mixture to the reduced milk with sugar. Let it boil for few minutes till the mixture thickens a little.

Let the mixture cool till room temperature and then add all the sitaphal pulp. Mix well to form a homogenous mixture and pour into moulds. I did not have the kulfi mould and hence used a silicon cupcake liner.

Freeze overnight. Remove the kulfi from the freezer a couple of minutes before serving. Remove from the mould and enjoy.


Plum Jam

Plum jam

Avvi loves jams and enjoys all the different fruit jams that I keep experimenting with, though strawberry remains an all-time favourite with us. Infact, Avvi prefers jams to ketchup, so we are always stacked with few bottles at home. I believe homemade jams are a better option than the store bought for kids, as we can cut down on additives, artificial colours and flavours.  I too like to fill jam between the cake layers, as it adds a different note to the flavour profile. So, this is a must have in our pantry.

Plum jam is so rich in colour and tastes amazing. It has a bit of tang which we prefer than a totally sweet jam. They are currently in season here in Mumbai and what better way to preserve some plum goodness. This is an absolute no fuss easy recipe without removing the skin or adding pectin.

plum jam 02

750 gms Ripe plums

Sugar as mentioned in the recipe

Lemon juice as mentioned in the recipe


Wash the plums and pat them dry. Place them in a steel cooker with water just enough to cover the fruit till one fourth level. Do not worry about adding more water. If you add more water you may require boiling the mixture for some extra time, that’s it.

Cook the plums in the pressure cooker for until the one whistle blows and then turn off the heat. Let it cool and the open the cooker.

Remove and deseed the fruits one by one and mash them slightly along with the water it was boiled in. Measure this pulp. I got two and half cups of pulp. Transfer the pulp back to the steel cooker.

For every cup of pulp add a cup of granulated sugar. Add 1 teaspoon of lemon juice for each cup of pulp.

Mix the pulp, sugar and lime juice and turn on the heat. Let the mixture boil and then reduce the heat. Then reduce the heat and keep the mixture bubbly and let it simmer in the open pan. Keep stirring occasionally.

When the mixture starts coating the back of the spoon, take a blob of the mixture in a plate and place it in the freezer for five minutes. If the consistency of the mixture is jam like after five mins in the freezer then your jam is ready.

Pour into sterilised glass containers. You can use the water bath method to can these. I sterilise empty clean bottles in oven at 100 degrees celcius for ten mins. Then pour the hot jam into the jars and close the lids. Keep an inch empty from the brim while filling the jars.

Plum jam 01

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Masala Peanuts (no frying)

Baked Masala Peanuts

It’s been pouring in Mumbai. I do not enjoy getting wet, but sure like to look out of the window from the comfort and warmth of my house. Add a steaming hot cup of tea with a dash of ginger or lemongrass along with these guilt free peanuts and . . . . the picture almost perfect.

Also, I want to share a secret . . . . I am scared of deep frying. I don’t know if it’s normal but, that’s just me. Last time I deep fried something . . . was almost three years back. But, that does not mean that I do not crave fried food and thankfully I am blessed with two loving mommies who do it for me. Do you too have any such crazy fear?

Baked Masala Peanuts 01

Masala peanuts are an all-time favourite with my husband, so this one is for him :). They are super easy to make and I like these as it keeps a check on my diet without compromising on the taste buds. Happy rains.

Baked Masala Peanuts 02


1 cup Raw Peanuts

1/2 cup minus 2 tbsp Besan (Chickpea flour)

1 tbsp rice flour

Water as required.


Spice mix

Kashmiri red chilli powder as per taste

Salt as per taste

Hint of turmeric powder

3/4 tsp crushed kasuri methi


In a bowl add both the flours; besan and rice flour. To this add the spice mix and mix well.

Add water, a tbsp at a time to form a lump free thick batter (almost like a brownie batter).  Be careful as not to make the batter very runny like we normally do it for bhajiyas. Add a tbsp of besan if you feel that the batter is less or is too runny.

Into this batter add the peanuts and coat them well.

Drop the coated peanuts on a parchment lined baking tray, few at a time. Make sure that the peanuts are not dropped as a blob but scattered around in pairs or trios and are in single layer only. Do not overcrowd the tray.

Bake these in a preheated oven at 200 degree Celcius for approximately 15 mins. You may require a couple of minutes extra as each oven temperature varies. Move the peanuts around after 10 mins and keep a close watch.

The peanuts will be slightly soft when removed from the oven, but will firm up once cooled. Let it cool in the tray itself and store in an airtight container.



Coffee n Fig Ice cream

Coffee n Fig Ice cream 01

The days are getting hotter and exams are over. It’s time for fun . . . .

This ice-cream is an explosion of flavours. Coffee, figs and chocolate . . . exactly in that order. Fresh figs are still available and so decided to make this creamy luscious and easy recipe adapted from here.

No ice-cream machine.

No churning.

Simple ingredients.

Awesome flavour.

Coffee n Fig Ice cream 02

I have used coffee decoction here and strongly recommend it. I had always been an instant coffee girl and found filter coffee bitter (That’s probably one thing which all coffee lovers admire and want in their cuppa . . . . but this is just weird me). But, few years back when we visited Coorg, we came back with a lot of coffee, mainly for friends and had few packets left with us. The coffee was lying in the freezer for a year and then finally I decided to either use it or give it away. The coffee conquered my senses in the very first meeting. The taste was rounded, smooth and the aroma was heavenly . . . I was addicted. But all good things come to an end and till someone gets me my fix from Coorg, I am using coffee from a local brand which is good, but I don’t admire as much as the earlier one.

Coming back to this ice-cream. Do try this and I am sure you will enjoy it as much as we did.

Coffee n Fig Ice cream 05

For ice-cream

1/2 can (200 gms) sweetened condensed milk
1/2 tablespoon pure vanilla extract
1/4 cup fig compote (recipe below)
1/4 cup coffee decoction (at room temperature)
1 cup cold heavy cream (I used 25% Amul)
1/4 cup chocolate chips (can use less, if desired)

For Fig compote

125 gms fresh figs
1-1/2 tbsp unsalted butter
1-1/2 tbsp brown sugar
pinch of salt (I used Fleur de sel)

Make the fig compote first. Chop the figs and add it to thick bottom pan along with sugar. Cook till the figs are mushy and smash them a bit. Remove from heat and add butter. Let it cool completely before you add it to the ice-cream recipe.

In a medium bowl, stir together the sweetened condensed milk, vanilla, fig compote, coffee.

Whip the cream till soft peaks are formed and then fold it with the coffee-fig mixture. Mix well and uniformly. Pour into a loaf pan and sprinkle chocolate chips and lightly mix.

Freeze for at least 8 hours or overnight. Keep the pan at room temperature for 2 mins before scooping out to serve. Enjoy the creamy ice-cream with your loved ones.

Coffee n Fig Ice cream 04


Smashed Potatoes


smashed potatoes 02

2016 had a very interesting start for me . . . cannot share the details here but it’s something I will always remember. I have been baking regularly but did not find time to post. In fact, I did not get a chance to click pictures of an interesting cookie recipe I tried during these days. Also, I am definitely not happy with the pictures of this post too. These were taken late evening with hungry eyes staring at them. Hope you all understand.

This recipe has been playing in my mind for some time now. I had seen it somewhere . . . I don’t remember, but it’s pretty simple and a forgiving recipe. This is my version. Well! You can’t go wrong with potatoes, isn’t it ?

Potatoes are everyone’s favourite . . . well almost everyone. As a kid I hated them but I am not sure when by liking turned into a full blown love affair with potatoes.

smashed potatoes

15 baby potatoes

2 tbsp olive oil

Crushed black peppercorns as per taste

1/2 tsp Chaat masala

Salt as per taste

3-4 cloves of garlic

1/8 tsp Garam masala


Para boil the washed potatoes until they are fork tender. Remove them and let them cool.

Meanwhile heat the oil and add the whole garlic cloves. Turn off the gas as soon as the oil is hot and let it cool. This allows the pungent garlic release its flavor in the oil.

To this oil add all the spice mentioned above. I have used less garam masala here as my six year old prefers less spicy food. You can substitute black pepper with chilli flakes too.

Preheat the oven to 200 degree centigrade.

Line your baking tray with aluminum foil or use a not stick baking tray as I have.

Smash the para boiled potatoes with a fork or simply by hand. Make sure you do not smash it through and arrange it on the tray. You can also smash it directly on the tray. Brush it with the masala and oil mixture.

Bake it for 25-30 mins till the outer covering turns crisp. Garnish with fresh coriander and serve hot. Green mint-coriander chutney goes very well with this . . . but I preferred them just as they are.

Eggless Waffles

Merry Christmas !!

 Start your day with these yummy and healthy waffles. Yeah! healthy too with organic whole wheat and milk.


They are so easy . . .  so go ahead and make your mornings festive. Though it does not snow in the part of world where I stay, but the dusted sugar reminded Avvi of snowflakes, so I decided to post this recipe on Christmas.

 Eggless Waffles

Dry ingredients

1 cup whole wheat flour

2 tbsp cornflour

1 1/2 tsp baking powder

1 tbsp sugar

½ tsp salt


Wet ingredients

1/8 cup unsalted butter, melted

1 cup milk

1/2 tsp vanilla extract

1/4 cup water


Sieve and mix all the dry ingredients well.

Take butter in a pan and add milk. Warm the milk butter liquid a little. Make sure it’s just warm and not hot or boiling. Add vanilla extract. Mix well

Mix dry ingredients into wet and make a batter. Do not over mix. Add water to get the required consistency. I needed around 1/4 cup of water, but you may require a little less or more depending upon the kind of flour. I used organic whole wheat flour.

Preheat the waffle iron and brush it with melted butter. Pour a ladle full over each square.

Cook till indicated in your machine. Serve warm with sprinkling of sugar. I like it drizzled with chocolate sauce. You can serve it with fresh strawberries or honey too.

With the above recipe I got 5 nos. 4” x 4” waffles

Eggless Waffles 03 (3)

Guava Jam

Eating seasonal fruits is healthy and also environment friendly. Guavas are in season and we are enjoying it to the fullest.


Guava Jam

I love making jams and my son Avvi loves eating it. Making jams at home makes me control the amount of sugar that goes into it and also, its preservative free.

This is very flavourful jam and totally worth the tedious process as the result is awesome. Make sure you use ripe guavas. I have used the white variety guavas and not the red ones.



1 kg ripe guava


Lemon juice


Wash and chop the guavas into pieces.

Place it in a vessel and add just enough water to soak the pieces.

Put the vessel in pressure cooker and cook till two whistles and let it cool completely.

Then blend the cooked guava roughly along with water.

Sieve this paste through a muslin cloth to get smooth pulp. Measure the pulp. (I got 3 cups of pulp)

For 3 cups of pulp add 2.5 cups granulated sugar (That is sugar equal to pulp minus 1/2 cup). And for each cup of pulp add 1 tbsp of lemon juice.

Heat this mixture in thick bottom non-reactive metal pan on high flame. Once the mixture starts to bubble lower the heat and keep stirring occasionally.

Jam will be done when the mixture coats the spoon. You can also place a small drop of hot mixture on plate and let it cool, if required in refrigerator, and check the consistency.

Cool the mixture and store it in sterilized jars. Once completely cooled I store the jam in refrigerator.