Rabri Archives | Sindhi Rasoi |Sindhi Recipes

A to Z Of Sindhi Food

Alka Keswani — Mon, 10 Jan 2022 13:46:01 +0000

When I started working on my project about documenting ancient, traditional as well as lost recipes from Sindhi cuisine, a few years ago, the biggest challenge I faced was the lack of accessible information about the same. The limited documents that I could access, were in Arabic Sindhi, a script that I never could learn, despite of trying umpteen number of times, since my childhood. I felt stuck up. So the only way to move forward was to learn the Arabic script and to make sure that I don’t give up this time, I took up a challenge; The AlifBe of Sindhi cuisine i.e A-Z of Sindhi food. You can read more about this project here! It was a roller coaster ride and I ain’t exaggerating! The challenges I faced while trying to understand the basics of the scripts, the consonants (52 alphabets!!!!), the vowels, the formation of alphabets, the corresponding alphabets in Devanagari and Roman Sindhi, to find apt dishes, the recipes etc were immense and as if the stress was not enough, I took a plunge and started creating recipe videos too despite of knowing that I will have to learn shooting a video, to manage recording and cooking at the same time, to edit the video (biggest challenge) and to publish it, on my own.I was a nut case! Though I did end up taking a lot of help from my better half but still I managed to pull most of the things on my own. I feel accomplished! I am still not well versed with the script as the word formation is bit difficult to understand unless you are able to remember how each alphabet appears in any word depending on its position in the word. For Example look at the جهہ (Jh/झ) and its various avatars… I need to put more efforts to learn, to memorise and to understand the nuances of the language and the script but I am feeling hopeful! I cannot move ahead without thanking those who played an important part in this project of mine! A big thank you to Shobha Lalchandani Di, Barkha Khushalani Di, Amrita Lal, Surraya Kapri and Deepak Keswani for being always there to help me understand the script, to clear my doubts and to encourage me to keep marching on. Thank you Asha Chand Di, for your ‘Learn Sindhi’ App as it helped me in practising the alphabets in a fun way. Thank you Deepak Keswani, yet again, for creating easy to use Sindhi Dictionary and Sindhi Keyboard Winding up the project AlifBe with this handy, easy to refer list of all the dishes. Do click on the links provided, to get the recipe. Please note that out of 52 alphabets of Alif Be (The Arabic Sindhi script) I had to skip three alphabets; ظ ,ح ,ث since I couldn’t find any Vegetarian Sindhi dish with the names starting with these particular alphabets. So here we go!!! A to Z of Sindhi Food (AlifBe of Sindhi food): ا (अ/A) as inAhmedabad or as in Atte Ja Ladoon ب (ब/B) as in Baby or as in Besan Ji Aani ٻ (B^) as in B^aaru (child) or as in B^itto Lolo پ (प/P) as in Parrot or P as in Pali ڀ (भ/Bh) as in Bharat or as in Bheendi Khatti ت (त/T~) as in Taiwan or as in Tosha ٿ (थ/Th~) as in Thirsty or as in Thumaro ٽ (ट/Tt) as in Towel or as in Tamate Ji Chutney ٺ (ठ/Th) as in Thakur or as in Thab^ak Vadiyun ث (स/S) as in Simple or as in Saandhano ج (ज/J) as in Japan or as in Jwar Ji Tikki ڄ (ॼ/J^) as in J^ibh or as in J^eth Ji Sesa جهہ (झ/jh) made by combining ج ( J) and ھ (h) as in Jhansi or as in Jhang Pulao ڃ (ञ/J~) as in J^aj`a Ji Roti چ (च/Ch) as in Chair or as in Chetichand Ji Sesa ڇ (छ/Chh) as in Chhattisgarh or as inChhola Dabhal خ (ख़/Khh) as in Khalifa or as in Khhoraak د (द/D~) as in Dehradun or as in Dal Dimma ڌ (ध/Dh~) as in Dharamshala or as in Dhaage Waara Karela ڏ (ड/D^) as in D^aha (Ten in Sindhi) or as in D^othiyun ڊ (ड/D) as in Daddy or as in Dabal Pakora ڍ (ढ/Dh) as in Dhaka or as in Dhodho Chatni ذ (ज़/Z) as in Zaro or as in Kagzi Lemon Pickle ر (र/R) as in Rajasthan or as in Raanh ڙ (ड़/R^) as in लड़का, पेड़, लड़ाई or as in Rabdi ز (ज़/Z) as in Zanzeer or as in Zaefrani Kulfi ش (श/Sh) as in Shimla or as in Sharbat ص (स/S) as in Summer or as in Misri ض (ज़/Z) as in Zaroor or as in Zaroori Masalha ط (त/T~) as in Tara or as in Ta’am ع (अ/A) as in Arab or as in Arq غ (ग़/G̣) as in Gazal or as in Magaz Ja Ladoo ف (फ़/F) as in Faluda or as in Faludo ڦ (फ/Ph) as in Phone or as in Phepho Mirch ق (क़/Q) as in Qatar or as in Qeeme Jo Lolo ڪ (क/K) as in Kashmir or as in Kokum Waari Dal ک (ख/Kh) as in Khajoor or as in Khoyo گ (ग/G) as in Ganga or as in Gyarsi Khado ڳ (ग्/G^) as in G^aaro (Red) or as in G^ach For Mahalaxmi گهہ (घ/Gh) as in Ghee or as in Ghotyal Saag^ ڱ (ङ/ng/G~) as in Singing or as in Singyun Tamate Mein ل (ल/L) as in Love or as in Lor^h م (म/M) as in Mithai or as in Majoon Barfi ن (न/N) as in Nagpur or as in Nasarpuri Seyal Bhaji ڻ (ण/N~) as in Brahman or as in Batan Papdi Chaat و (व/V) as in Varanasi or as in Vataran Ji Lilotari ھ (ह/H) as in Haridwar or as in Hurbe Jeere Mein Patata ء (अ/A/Hamzo/Amdhro) as in Mau or as in Gogrun Ji Khatain ي (य/Y) as in Yam or as in Viyam Ja Khaada

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Faludo For AlifBe Of Sindhi Food ~ 33

Alka Keswani — Thu, 29 Jul 2021 11:17:52 +0000

Watch the video about how to make Faluda Sev at home. It is my first video recipe: If you assume that making Faluda sev at home is difficult, then please do check today’s recipe! Hello everyone, hope you all are doing good! I am here today to share a very simple recipe of Faluda sev. It barely takes 15-20 minutes to make it at home. But before I hop on to the recipe, let’s talk about today’s alphabet i.e ف in Arabic Sindhi, फ़ in Devanagari and ‘F‘ in Roman. There ain’t any Sindhi Dish starting with this alphabet except ‘Faludo/Faluso’, since this alphabet is used for words of non Sindhi origin. Faluso or Faluda comes from the Faludeh; a traditional Persian dessert made with vermicelli, lemon and rose syrup (or ‘flavored’ ice) granita scrapped and served with lime wedges. Apparently Moghul Emperor Jahangir was fond of Falooda. Perhaps the Nisashta was used to make the dessert. In olden days Nishashta was made by soaking whole wheat in water in huge drums. The drums were kept in the sun and the water was changed regularly. The process was repeated for weeks and finally the fermented wheat was crushed and sieved through muslin cloth, several times. The starchy water was then allowed to set, mixed with fruit juices/syrups. The same Nishasta, but in hardened form, was used by ancient Armenians. They would dissolve the chalky Nishashta in water and then brew it with sugar and fat (butter) and they consumed it as a nourishing food or even as a medicine. Faluda sev is generally thin noodle like made from either Tapioca starch or Arrowroot and even using cornstarch/cornflour. But I prefer the thicker noodles, the way I remember, made by Gupta ji who used to sell the refreshing Faluda near Satramdas Hospital in Ulhasnagar 4, in summers (In winters you would get hot and spicy Chola Pav at his cart). That ‘Faluda’ would be just grated (crushed) ice mix with some more ice chunks, thick rose syrup and faluda sev. If asked, he would add some milk powder too. We used to carry Milton ice boxes to his cart to buy ‘Faluda’ and would run back towards home so as to enjoy glass full of the refreshing treat in the scorching summer afternoons. The commercially available faluda sev is thinner but you can choose how thick and thin you want the faluda sev to be, by picking a sev jali (of the Chakli press or Murukku Maker) of desired thickness. Sindhi Style faluda is mostly sans Sabja seeds. It is a mix of Kulfi, rabri, faluda sev, rose syrup, tutti frutti and nuts. I have tried making a recipe video about ‘how to make Faluda sev at home’. Please do watch the video and if you don’t like it, tell me, but if you do like it, then tell it to others. Also do Like the video, drop in a comment (so that I know you were there) and please do subscribe to my Youtube Channel! Print Faluso For AlifBe Of Sindhi Food ~ 33 Faluso or Faluda is a refreshing dessert made with vermicelli, kulfi, rabri, nuts, jelly and rose syrup Ingredients Faluda Sev: ¾ cup Cornflour 1 and ¾th cups water 2 tbsp Sugar (Optional) Chakli Press with Sev Jali A large bowl filled with water and ice Method Take a large bowl and pour water in it. Add plenty of ice cubes. Do not fill it up to the brim. Keep this bowl in refrigerator till further use. Grease the chakli press from inside, and the Sev Jali too, with ghee or oil and keep aside. Ideally the falooda makers first heat the water till lukewarm and add arrowroot/cornstarch to the warm water. You can first mix the flour and water and then heat it. This way there is lesser risk of lump formation. Mix cornstarch/cornflour with water and add sugar (optional). Stir well. Cook this mixture in a pan, on medium flame, stirring continuously. Within 5-8 minutes, the mix would change from milky white to glossy, translucent dough. Switch off the flame. Keep the bowl of ice and water handy. Immediately transfer the dough in Chakli press and start making sev (noodles) by dropping the sev in the bowl of ice and water. Repeat for the rest of the dough, if any. You have to be very quick as the dough tends to harden pretty quick. So everything from transferring the dough in Chakli press to making sev is to be done pretty quickly. Allow the sev to set in ice cold water in refrigerator for few hours. While serving, mix Kulfi, rabri, sev, syrup, jelly, nuts etc and enjoy! 3.5.3251 Recipe to make Halwai style Danedar Rabri is shared here Recipe to make Kesar (Zaeffrani) Kulfi is shared here Recipe to make Rose Sherbet from Rose petals is shared here: And last but not the least, here is a small video about how to write ف in Arabic Sindhi!

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Rabri~AlifBe~25

Alka Keswani — Wed, 02 Jun 2021 07:23:46 +0000

The Dairy products could be divided in many types, for example, heat desiccated (khoya), heat and acid coagulated (paneer, cheese), clarified butter (ghee), frozen (Ice cream), frozen concentrated milk (Kulfi variant) and condensed or concentrated products like Rabdi, Basundi etc. In the spotlight today is the Rabri or Rabdi or as many Sindhis call it, Reb^di! Rabri is a concentrated, sweetened whole fat milk and is considered to be of high nutritive value. It is a traditional preparation and its variations are mentioned in ancient food manuscripts, in food related accounts from 16th century and even in popular Mangal Kavyas (Poems of Benediction, in Bengali literature) composed between 13th (or is it 15th?) to 18th Century! There are plenty of versions of Rabri depending on the flavors of the ingredients used, for example, the dry fruit rabri, Khoye waali Rabri, Sitaphal (Custard Apple) rabri or Seb (Apple) rabri, Kesar, Mango, Gulkand Rabri etc. Also, depending on the process of making Rabri and on the texture of the final product, a Rabri it could be classified as Ghatta Rabri, Lachedar, Lachedar khurchan waali, Sar Rabri, Basundi, Faluda waali rabri , Chena Rabdi etc. The basic rules of making a Rabri are same i.e Simmer full fat milk till three fold or four fold concentrations (i.e till it reduces to 1/3rd or 1/4th of its original volume), add sugar and cook a little more. But different kinds of rabri are made by adopting different methods of treating the cream (malai) collected while the milk is being reduced. As the milk is gently simmered, layers of cream appear on the surface. The milk is allowed to simmer undisturbed as stirring would hamper formation of cream layer. Milk is stirred gently only at intervals to prevent the milk from sticking to the bottom of the Kadai. The simmering milk is fanned from the top so that the surface is cooler so as to facilitate formation of cream layers from time to time. The thin cream layers are carefully collected either on the side of the pan/kadai or allowed to thicken a bit and then collected in another vessel only to be added back at the later stage! While on the side of the pan, the cream layers tend to dry out and are then scrapped and added to the final sweetened concentrated milk (here, the rabri) and hence the term Khurchan (the scrapes)! If the cream layers are thinner and are scraped from the sides and mixed in, the rabri is called Khurchan waali Rabri . If the slightly thickened cream layers are mixed and stirred in the rabri the resulting chunkier rabri is called Ghatta Rabri. The texture is not very different in both the cases and many would call both as the Rabri. If larger chunks of thick cream layers are dunked in the rabri it is called as Lachedar (flaky) Rabri. But again, not many consider Lachedar and Khurchan types to be different. Many even label either of it as Lachedar Khurchan waali rabri. Then there is Bengali style Sar Rabri where the malai is really thick and it is neatly cut into slices (squares or rectangles) and served with some thickened milk. Basundi on the other hand is more smooth (creamier) and little runny as compared to the Lachedar Rabri and is generally without any clotted cream (flakes). Rabdi for Faluda is less chunkier than Lachedar but more concentrated and grainier than Basundi! Mostly commercial Rabri is made from high fat Buffalo milk (6% or above, fat) and while some rely on basic ingredients i.e Milk and sugar only, you may find a Rabdi that is made using a little of Tatri (citric acid crystals), lemon juice, curds etc. A perfectly made Rabri will have chunkier malai bits and smooth condensed (concentrated) milk and not the chunks suspended in milk that looks curdled or whey like. And well, by now you may have figured out why the Rabri is in spotlight today, no? The 25th letter in the AlifBe of Sindhi food is ڙ in Sindhi, ड़ in Devanagari and is represented by R^ in Roman Sindhi. No word starts with ड़ in Devanagari and so is the case with Arabic Sindhi too and hence ڙ never comes in the beginning of any Sindhi word. The consonant sound (Voiced retroflex flap ) is peculiar and is used in few languages only. Sindhi and Devanagari Transliteration courtesy Deepak Keswani and Barkha Khushalani! Some Hindi words where this letter is used are: लड़का, पेड़, लड़ाई and of course रबड़ी Kindly note that the Rabri words begin with another R (We have covered it in the Previous post)! Print Rabri~AlifBe~25 Rating 3.0 from 1 reviews A rich and delicious dessert made by reducing milk! Ingredients 1 lit full fat milk ( I used Amul's milk with 6% fat) 3 Tbsp Sugar (Add a tbsp more if you like it very well sweetened) Method Take a thick bottomed kadai, add 2 tbsp of water or grease the kadai with ghee. Pour full fat milk and heat it on medium to high flame till it starts bubbling. Lower the flame. Remaining process needs to be done on medium flame only. A very low flame will not only increase the making time but will also alter the color of the final dish . Traditionally one has to swing hand held fan over the kadai to ensure that the cream is formed quickly. I just kept switching the ceiling fan on and off but it was not of much help! Do not stir milk very frequently as it will hamper cream formation. Just keep a spatula in the kadai and at decent intervals gently scrap the bottom of the kadai with it, without lifting the spatula off the surface. Collect the cream formed on the surface and gently move it to the sides of the kadai. Allow the cream to dry while being stuck on the sides. Keep collecting cream by pushing it to the sides and keep sticking cream on the sides of the kadai. Continue with the process till the milk is reduced to ⅓rd of its original volume. You can go ahead till it is ¼th of its volume. Add 3-4 tbsp of Sugar and gently mix it. Now mix in the thickened flakes and scraped dried thin layers in the reduced, sweetened milk. Allow the mix to cook a little more and then transfer the contents in a bowl. Once cool enough, refrigerate the Rabri for few hours. Rabri tends to thicken after cooling and more so, after the refrigeration. If you find it too thick for your liking after it is cool, simply mix in few tsp of boiled (but warm) milk. You can add saffron, cardamon, dried nuts etc if you wish to make Kulfi from this Rabri. 3.5.3251 And for those who are following the AlifBe series to learn Sindhi script, here is a short video about how to write ڙ in Sindhi:

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Round Up- Just for you~Desserts and sweets

Alka Keswani — Fri, 20 Feb 2009 11:34:26 +0000

What do you say,when you face a situation ,wherein on one side you feel silly of worrying unnecessary,on other side you feel satisfied for getting more than expected.When on one hand ,your joy knew no bounds and on other hand you cry at the same situation(Khushi ke aansoo ofcourse).What sort of words or phrases describe your condition when you receive tremendous support and co-operation from the people you expected and even from those whom you hardly know? Which are those words that could describe aptly the feelings churning in a mind,which is boggled by the extreme happiness flowing in from all directions? Well if you know some such words kindly share with me,coz; i am totally speechless for now… Firstly my first ever Event was successful (well it is as per my standards,can’t say about yours),with more than 75 dear bloggers participating and filling my mailbox with whooping 125 entries.I am Honored dearies 🙂 Then my Hubby and myself are so happy that our kid bagged Three awards in school .This is his third year of bringing awards home ,from school.We are so very proud of you baby 🙂 To top it all Dear Sk,is flying back home ,though for a very brief period,so all this obviously calls for celebrations isn’t it?Three cheers to us….Hip Hip Hurrayyyyyy Now lets come to the round up,and i can’t proceed without Thanking all those ,who participated with so much of Enthusiasm.Heartfelt gratitude to all those who send in their Goodluck Wishes for JFU And ofcourse A big warm Thank you to dear Srivalli,Sunshinemom and Medhaa for their guidance ,help and suggestions.Above all Thanks for providing that very- necessary-Moral Support to me Ofcourse i need to thank my Better Half too,for being there,bearing all my over indulgence in blogging,and neglected Home which now appear more of a post hurricane site,Thanks to me being occupied with roundup And yeah ,Thank you Honey for this cute thoughtful gift too 😉 Ok so lets get down to business,shall we? Well as i mentioned there are round about 125 recipes chipped in by all of you dear bloggers,then there are some from non bloggers too(i will include them in last part of the roundup),and some are from well ahem…yours Truly. As per suggestions from srivalli,Medhaa and Sunshinemom,i have categorized the entires into Maincourse,Sweets and desserts, and all the miscellaneous ones like soups,salads,starters,snacksand condiments in one post I tried to further categorize it into Just For Hubby ,Just for kids etc,but then the posts were sort of imbalanced ,cause major chunk of JFU is dedicated to Hubby(each ones own ofcourse),then to kids ,then many to both hubby and kids and some for nephews,parents, grandparents etc.So i skipped the categorization based on Who it was dedicated.I know it sounds crap,because the whole theme lose meaning ,if it is not classified that way,but can i seek your Pardon for that? Well now thats all said and done,let me start the first part of round up,ofcourse The Desserts and Sweets category.The post contain entries as per the sequence i received them,which means the one received earliest is on the top ,while the one which knocked my mailbox last,will be last in the list. If i had missed some entry which you had send and you think it belongs to this category,please don’t hesitate to correct me,coz; if you wont point out now,i will repeat mistakes unknowingly again and again So here we go….. Vidhas of Appetizing recipes was the first one to send her entry for my maiden event,a heartfelt thanks for that dear! She send in a sweet SWEET,Besan Kheer which she made on Bogi Pongal ,for her son who likes payasams , Simple but full of flavor and aroma She also send in these yummy Banana pancakes.The original recipe called for walnut ,nutmeg etc. but unavailability of these didn’t dampened her spirits and she used Banana instead and in place of Maple syrup she served these with Honey….Good going lady :-).Her daughter insisted on calling these Home made pancakes:-) A diamond Sweet?Well that’s what her kids call this Favorite-of -Family-Mithai,called Mysore pak (Besan barfi).This is a signature dish of her paternal Grandma,so its very obvious that you will get a very tried and tested recipe.This time she made this for her SIL who is on a Family way.Hey Vidhas wish the Mom-to-be ,best wishes from our side too. Then came Rava kesari,a sweet for their 9th wedding anniversary,a signature dish by Vidhas Mother-in-law is a Kesari coloured Semolina Halwa,and i am sure every Indian who have a sweet tooth ,will definitely crave for some now A Milk Burfi to celebrate 100th post,sounds delicious? well, yes it does.The burfy which have awesome milk flavor and chewy texture is surely a nice sweet to make for celebrations. Divya Kudua of Easycooking made some yummy Eggless Banana Nut Muffins for her friend Nirmala and she says “With just the right sweetness,a distinct banana flavour and crunchy nuts in between,this one’s a keeper recipe”.Well a recipe inspired by Saffron hut cant go wrong isn’t it? Second one from her was a Heart shaped cake for V-day ,now could there be anything else as apt as this for valentine day,its heart shaped,its a cake and it has chocolates…..Just too perfect cake to celebrate V-day with 🙂 She says she get jittery, thinking about frosting and icing the cake,but looking at the picture,i am surprised to hear about your fears.I would be dead with joy,if mine came out half as neat as yours;-) Priyanka of asankhana made this healthy version of Rabri,with cranberries,blueberries and Raisins and sans any sugar.All this especially for her younger sister.Wow i am sure her sister enjoyed every scoop of it ! Well who isn’t afraid of firsts?Anything first time and you are bound to feel jittery.same was the case with priyanka whenever she thought of Baking.But one fine day,she tried out a Plain cake with Blue Berries,a recipe inspired from Cham and Lucky she,coz her first ever attempt turned out to be successful Meera of Enjoy World Food says she loves to go to library with her kid .Once she got hold of “Gold Medal Flour booklet for kids” for a quarter. Since then Gudiya (her adorable little one) was after Meera to cook together. So they kicked off their ABC series with Apple crisps.Then came B for Banana Bread and Ho ! i got this lovely bread for our event.Hey guys, i hope you enjoy loads of cooking together Madhu of Madhu’s cooking gallery chipped in this Mysore pak,which she wanted to make on her birthday,and it didn’t turned out well.But did she gave up ?…Noooo,she tried the same, next day and here’s how she got it.Well Done dear ! What will you call a doting mother cooking Chocolate pudding cake on her birthday because her son insists,who in turn gifts her a hand made greeting card, an adorable daughter with whom you can revisit your childhood memories(and who gifts you cute heart shaped cups and saucers ),a hubby who gifts you a shirt and camera(what a thoughtful gift for a food blogger),all amidst laughter and hugs and cuddling and happy shrieks,and not to forget that sticky vegan chocolate pudding ??? A Picture perfect family…Thats Sunshinemom of TONGUE TICKLERS family :-)…… well if your family sounds similar,then count your blessings dearies.I do….. Sweatha of Tasty Curry Leaf, send in these lovely lovely Snickerdoodles ,the vegan sugar cookies,made of cream of tartar and rolled in cinnamon sugar.Sound interesting?? Well ofcourse it looked so good and since her family keeps demanding these more,its so easy to guess how wonderful it tasted too Vidya of Delectable Vegetarian Recipes send in this Bread Pongal which she made using Sara Lee blueberry bread.Actually her son saw his on a T.v show and love it so much,not only he but his younger sibling too demanded some more .Now when two of your sweethearts ask you for some sweet,can you say no? Then she also send in Nankhatai ,an Indian cookie,which was her first successful baking attempt.These buttery cookies are hot favorite in our family and community too.I am glad these turn out right for you dear Vidya,and i am sure your family was a happy one,after they got to taste Home made cookies 🙂 Ashwini of Nanna Adige made this Sweet Pongal for her daughter,and Ashwini had to make it twice in span of 10 days,but anything for our dear kiddies isn’t it? EC of Simple Indian food send in this heart shaped Gaajar ka halwa specially for her husband .Hmm so who wont fall in love with the uniquely presented yummy halwa? Do take a look ! Then comes Bindiya of In love with food with her delicious and authentic Punjabi Panjiri which is her hubby’s favourite.Well the aroma of chickpea flour ,being roasted in ghee is so heady that you are bound to go crazy to taste a bite of this typical Punjabi winter sweet Vegan Vaishali of Holy cow who have an astounding collection of vegan recipes ,surprised her hubby on his birthday with these Oh so Cute Golden Vanilla Cupcakes with a Chocolate Ganache Frosting,of course vegan. Mahimma of Indian Vegetarian kitchen made this Nutty coconut ice cream for her hubby on his Birthday.Yummmm what a perfect treat on a wonderful day ! Cham of Spice-club shares the wonderful memories of her first Baking experience which was amazingly successful(wow wish me the same luck dearies).This plain vanilla cake recipe date back almost more than 15 years, but it still gets loads of appreciation in her family ,who is lucky enough to have their share of what Cham cooks ,This time she dedicated her first cake recipe for her granny who is sick and stays in bed from the past one year.Lets wish the Granny a speedy recovery so that she could enjoy more and more of the lovely food around Seema of Endeavours who had recently started blogging,send this Blackforest cake,which she made for her nephew’s first Birthday . Now wont every kid would like to celebrate his/her special day with a home baked delicious black forest cake ? It’s a small world….feels Lubna of Yummy Food .Why?Well what will you call a neighbour,who is your neighbour ,but you don’t know Who is your neighbour.And when you come to know that a fellow blogger is the one who is your neighbour….Darn….i know by this time you all are confused,so better go and visit lubna’s blog to clear the whole mystery and while you are there,do feast yourself with lovely OH SO WORLD FAMOUS ,FAVORITE OF ALL BOLLYWOOD HEROES Gaajar ka halwa aka. carrot dessert Then comes sweet Soma of ecurry who made Sliwki W czekoladzie(what a tongue twister),well Plums in chocolates for those (including me) who are still not comfortable with such Greek and Latin names(in this case a Polish name) Well despite of so many years of togetherness the romance seems to be still happily lingering on between this couple and God bless them and keep them away from every evil eye.So here she comes to make this wonderful plums in chocolate just for her Sweetheart.Of course the other two sweethearts(her kids) got their share,but in moderate quantities since she used rum soaked prunes in this lovely dessert.So off you go ladies, to read about it more ,and do make these lovely bites to woo your better halves After the above heavenly chocolate,comes yet another delish dessert called Firni ~A kind of rice pudding made from powdered rice.But wait….it isn’t just another firni,but beautiful orangish yellow cream speckled with green & white nuts,flavored with saffron .If after hearing this and looking at the picture,you still aren’t drooling then may be Baby you belong to some another world 🙂 Rajee of exotickitchen contributed Gaajar ka halwa,cooked with less Ghee and less Sugar,so a healthy version of the most popular Indian sweet(am i exaagerating??….naaaa i don’t think so,check out what every bollywood mother cooks for her son).So it was but obvious that even her son asked for next helping of this ORANGE SWEET :-).And yeah a heart shaped gaajar ka halwa is such a sweet way to celebrate valentine day isn’t it ? Kalpana of Messy cooks shares with us,how much her 11 month old loves sweets.So she makes some sweet pongal with rice, moong dhal, jaggery and pure homemade ghee.And when you visit her blog for this post,do look at the another pic,wherein her son pretends to drink from bowl….ooo doesn’t it remind all the moms out there about their kid’s fun time(and messy too) at every meal Lakshmi of Taste of Mysore made these lovely droolworthy, Mouthfreshner in betel leaves (Paan)Now is there any Indian around who had not yet tasted these Betel leaves,carrying a mixture of mouth freshener ,and gulkand (sort of rose petal jam) along with some katha (catechu) and chuna (Lime paste) ? Though Lakshmi made simple home made version of it,but i am sure her hubby enjoyed it after a Happy Meal Yasmeen of Health Nut shares this awesome Almond cocoa with home made Almond Milk,once again a wonderful source of calcium for those who are allergic to dairy products.Do check her blog for some really wonderful tips and nutrition facts about this wonderful Milk substitute Swapna of Cooking with swapna made this Tiramisu…well an Italian Dessert.Sounds interesting…Yes ofcourse and you will be more amused to know what actually it is….In swapna’s own words, Tiramisu consist of two layers of lady fingers soaked in espresso with the optional addition of liquor and sugar, filled and iced with whipped cream and mascarpone cheese and garnished with the chocolate shavings, which is refrigerated before being served. Now which Hubby would have a heart to refuse this amazing dessert made with so much of love? Namrata of Namu’s Kitchen thought to celebrate her 2nd Wedding anniversary by preparing her Husband’s favourite Sweet…none other than Rasmalai .Though previous attempts of making this popular Bengali sweet failed in her kitchen,she didn’t lost hope and tried once more and hey as they say…where there is a will there is a way..she finally got it right and was thankful to herself that she followed the recipe of Vah Chef’s. Maya of Konkan World amazed me with a very innovative way to have butter red potatoes called Batatya Khadi/Potato Burfi ,which is nothing else but a burfi like sweet made from potatoes.hmm intersting one,isn’t it?The recipe is of her mom(Oh mom’s are always best) and her son loves to have this often.Thanks Maya for letting me know yet another use of potato(Though it already is over- used in our kitchens ) Nithya of A Culinary Odyssey! send in few lovely entries,lets have a look at these one by one ! Cinnamon Rolls that she made, were the result of her unforgettable experience of eating these at Las vegas Airport.Since her hubby too have a sweet tooth she made these crunchies “ Wats there to Norukufy”? Ever heard a question like that?Well atleast i never heard of it before ,but when i read her post about her father’s habit,i couldn’t stop from grinning ,since now i knew what did Norukufy means :-).Well to reply her hubby when he too pose the same question(What’s it with gys huh?) she made these easy breezy Coconut Macaroons Ever played Treasure Hunt game with your Hubby?Well i don’t know about you all,but i was bubbling with excitement when i read about the game she played with her Hubby on his B’day.And let me confess that it gave me this beautiful idea to do same with my Kid,after he topped in his class and i got a cricket set for the sonny boy.Thanks Nithya ,it was a lovely idea and my kid enjoyed it like anything Now coming to the entry,the soft,melt- in- the -mouth Butter Biscuits were the apt birthday treat for her hubby and so was the Gaajar Ka halwa Ashwini of NANNA ADIGE made this lovely Five minute nutty fudge for her two valentines……hubby and daughter ofcourse(what did you thought?).Well to my amusement this fudge not only have nuts and chocolates but also some chilly powder.Sounds unique isn’t it?.Enjoy…….. Sukanya of Sukanya’s Musings gave some excellent tips on how to make a perfect sooji halwa.I am sure many of us have tried making low fat versions of this traditional Halwa and maximum of us had surely failed to get the desired results of moist,perfectly done halwa ,the way we relish as prasad distributed during festivals.So do check out her Kesari Semolina Halwa,which she made for her daughter on Valentine day Madhuram of Eggless Cooking shares a very unusual cake(at least i feel so)Whacky Vegan Chocolate Cake which is obviously a vegan cake ,but having vinegar as one of the ingredient .Shocked to read it first,but when i went through her post,i was glad to know that she had explained very neatly about the taste,texture and smell(Dont worry it doesnt have any smell of vinegar).And wih the frosting over it,it looks toothsome isn’t it? Saritha of My Kitchen’s Aroma shares with us that her elder kid loves both carrots and cake,so she tried to combine both of her favorite ingredients and came up with this delish cake called Carrot Almond cake.Wow it sound so healthy ! Mahimaa of Indian Vegetarian kitchen amazed me with Done-in fifteen minutes-heart shaped-pistachio -kalakand .Now doesn’t it sound tempting enough to try out.Well i am at least very eager to go for it.And just one look at the cute green hearts and i fell instantly in love with these,despite of the world known fact that i have no sweet tooth 😉 Poonam of Poonam’s kitchen send in these cute little hearts,called Choco carrot cake,made for her darling daughter who was so happy to have these hearts in her hand .A real nice ,healthy ,eggless cake,that’s how i can describe it. Gayathri of Gayathri’s Adigemane confess that though she is Thankful to her mother for making lovely and hot Home made Gulabjamuns ,while she was in school,but...

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