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Beetroot halwa is one of the easiest Indian sweet recipes that can be prepared during this festive season. If you are a newbie in kitchen and scared to try Burfi, Mysorepak etc then make this rich, colorful halwa and trust me you can never go wrong with this recipe. All you need is beets, milk and sugar. It takes anywhere between 45-60 mminutes for preparation. The following measurement makes approximately two whole ramekins of halwa as shown in the picture below. It was sufficient for the two of us. Kindly increase quantity if you are preparing for a larger group…

Next on deepavali recipe collection is this quick Paneer Kalakand that can be prepared easily without any fuzz. Paneer & condensed milk are the two main ingredients required for this dish. Me and my husband love paneer a lot and instead of using it only in gravies and in savory recipes, I tried this Kalakand for a change and it came out really well. If you are using store bought paneer, kindly soak the slab of paneer in water for atleast 30 minutes. Remove water and use a kitchen towel, squeeze extra water from Paneer. This step ensures you have…

‘Karaboondhi’ (காராபூந்தி) is one of my favorite snacks. When I was young Appa (my father) used to work in Villupuram. Its a very small town near Chennai. There was one famous restaurant called _Archana Hotels. _He used to get this snack from that place. That was the best ‘Karaboondhi’ I have ever t

Paneer is our favorite ingredient and have made several recipes using it. Never tried paneer kofta before. While I was browsing through internet I came across this wonderful and yet guilt free kofta recipe on youtube. The recipe was prepared by Archana of [Archana’s kitchen](http://www.archanaskitch

I have used cabbage and onions to make balls. If you have any other veggies like carrot or beans you can add them too. A great alternate for the usual potato and paneer based koftas.

As every other girl my childhood memories of this popular month reminds me of amma’s kolam(rangoli),lots of music,bhajans,nagara sangeerthanam,Thiruppavai,early morning temple visit and ofcourse the Prasadhams.Being a Tambrahm if I dont write about the popular Naivedhyams of ‘Marghazhi'(16th Dec – 1

This is ready to eat Dosa. It need not be fermented.We can have it either with chutney or sambar.I prepared ‘carrot thogayal’ as a sidedish.

It is one of the most delicious and a popular bengali dessert even in southindia. The preparation might sound difficult however it can be made at home within an hour.

Thursdays are always special for me every week. Being a devotee of Shri Shirdi Baba I dedicate atleast an hour for him doing poojas,making prasadham etc. This week Shiva asked me to prepare Sweet Pongal for Nivedhanam. But Jaggery was running out of stock. Hence I made Rava Kesari.