Sunday 30 December 2018

Easy Strawberry ice cream without an ice cream maker

Hello Friends and foodies,

This happens to be my last recipe of 2018. This year, through my blog posts I only to brought you easy recipes that could be easily stirred up at home in minimum time and with ingredients found in the kitchen or are in season.
So lets make it extra special with strawberries. Strawberries are in season and the reason for my last recipe of 2018.
Basically I am not such a big fan of strawberries. They sometimes turn out so sour to kill the joy of biting into one. But give me a milkshake or Ice cream and I will truly relish it.
With an extra box of sour strawberries, this time I churned up a tray of ice cream without an ice cream maker. So note the ingredients and make a dreamy creamy ice cream in the New Year before the strawberry season is over. 

Strawberry icecream

This strawberry ice cream is so easy to make, you won’t believe it. There are basic 4 simple ingredients, plus a pinch of lime to balance the flavors. You will need fresh cream or a can sweetened condensed milk for this recipe. This strawberry icecream recipe doesn't need an ice cream maker. 

Strawberry icecream


litre milk
1 cup sugar
1 box or 500 gms fresh Strawberries
200 gms Fresh Cream  ( Amul  or any other brand)
Few drops of  Vanilla/ Rose Essense
A dash of lime juice


1. Keep the milk for boiling. Let it cook on low flame till it reduces to 2/3 quantity.
2. Add sugar and keep stirring till sugar is dissolved and milk is thickened. Approximately for 20 minutes.

3.  Now puree 2/3 of the strawberries until it gets into a smooth paste in a mixer.
4. The rest of the berries can just be roughly chopped. Because they were sour, I added two tablespoons of sugar to this. Add essence and a dash of lime. Press with a fork, mix well and let it sit for 10 minutes.
5. While the milk is cooling, take a large mixing bowl and with the help of an electric mixer,  whip the fresh cream until it gets light and fluffy. For approximately 6-8 minutes.

6. Fold in the fresh cream, strawberry puree to the milk. Mix it well.
7. Now add the chopped strawberry mixture to this.
8. Transfer this to a freezer container and freeze for one hour.
9. Remove from freezer and beat up the mixture again with a ladle. This prevents crystals from forming and makes ice cream smooth and pulpy.
10. You can repeat the process if desired.

Homemade Strawberry icecream

Before serving, let the ice cream thaw for ten minutes. Serve up this creamy strawberry icecream with chopped strawberries or crushed chocolate cookies, it tastes simply yummy. 

If you need to keep Strawberries fresh for a long time - read here

Wishing all my readers a very Happy New Year and greater cooking times ahead with Sweetannu in 2019.

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Friday 28 December 2018

Quinoa and shrimp salad

Hello food lover my name is Neha Singh and I am owner of Healthy Shrimp Recipes Blog today I am here to guest posting and make Quinoa and shrimp salad for you and Many thanks to the Owner of this beautiful blog Anahita Irani Mam to give me chance to posting shrimp recipe as a guest blogger

So let's start to make delicious Quinoa and shrimp salad  

Quinoa and shrimp salad

Delicious, useful and simple salad recipe with shrimps and Quinoa in front of you! Try it yourself; you will like the taste, the look and the ease of preparation. Guests will appreciate the new taste!

Quinoa is a very tasty, but light cereal, which is very often combined with seafood. Especially shrimps with quinoa - delicious and tasty salad. I recommend the recipe!    
Quinoa and shrimp salad reminds of summer and because it is light and very fragrant; leaves give it a special mood. Even gourmets will find the combination of foods appropriate

Preparation of Quinoa and shrimp salad

To prepare a salad with quinoa and shrimps, you can take both white and red cereals. By the way, it looks very impressive if you mix two types of quinoa.

My shrimps were freshly frozen, but not boiled, so I fried them. You can sprinkle the finished salad with lemon juice.

Ingredients Quinoa and shrimp salad

  • Quinoa - 2 Glasses
  • Water - 3 Glasses
  • Baby spinach - 400 grams
  • Feta Cheese - 250 Grams
  • Salt, pepper
  • Olive oil - 2 spoons
  • Garlic - 2
  • Shrimp - 450 Grams 

How to Make Quinoa and shrimp salad

Step 1 - Quinoa, rinse fills with water and put to boil, after boiling reduce the heat and cook for another 15 minutes. Then allow the quinoa to cool. Rinse the leaves of spinach; connect them with the cooled quinoa.

Step 2 - Cut into cubes, add to quinoa and spinach Salt and pepper to taste.

Step 3 - Heat the olive oil; add the chopped garlic and paprika. Fry until the garlic gives flavor (minutes 5). Then put the shrimp, fry them for 1-2 minutes on each side (until golden brown).

Step 4 - Put quinoa with feta and greens in a salad bowl, and place shrimps on top, you can mix gently Salad with quinoa and shrimps ready.

Here you testy and healthy shrimp recipes salad is ready enjoy your food with friend and family if you have any drought and suggestion please share your thought in comment box

Thanks. Enjoy your meal!

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Monday 24 December 2018

Guava Cheese Recipe

Hello friends,

Jingle bells, jingle bells !!
Jingle all the way !!
The Christmas spirit is in the air. And Its simply  possible to stop indulging in yummy Christmas sweets. All those Mazipans, Kulkuls, Milk creams, plum cakes and my most favourite Guava Cheese. It is also  popularly known as 'Perad'. 

Its a famous sweet made in Goan homes during Guava season, the Guava Cheese is much-loved by kids and adults because its delicious rich fruity flavour and that mild lemony tinge! It takes a strong hand to stir up a batch  but is completely worth the effort.
 This year I decided to make a batch of Guava Cheese at home. After a day of watching YouTube videos and going through some recipes,  it was time to make Guava Cheese! 

Guava cheese


1 kg ripe Guavas 
2 cups sugar
1 tbsp ghee
1 tbsp lemon juice
Few drops of pink colour 

  1. Cut the ripe guavas into halves. Pressure cook the guavas with 1 cup of water in a pressure cooker for two whistles. 
  2. Let the steam escape before opening the lid, drain the water and cool completely.
  3. Add the cooked guava halves in a mixer and blend till its a smooth pulp. 
  4. Put the mixture in a strainer/ mesh and strain with a help of a spoon to remove the seeds from the pulp.
  5.  Now measure the pulp in a cup. For instance if you have two cups of pulp then add two cups of sugar. The pulp and sugar ratio should be 1:1.
  6. Take a wide bottom vessel and add the pulp, sugar, ghee and lemon juice.  
  7. Keep stirring well and cook on a medium flame for approx 30 minutes. Do not let it stick to the bottom.
  8. The mixture will start to thicken. You can tell when its done. It will start moving together like a whole mass. 
  9. With the help of a spatula, transfer the mixture in a greased rectangle aluminium tray.
  10. Keep aside for it to cool down completely. Chill in the fridge if need be. Then cut into rectangles , squares or diamond shapes. 

Perad or Guava cheese


 If you want to make it look more attractive, you can add food colour.  Make sure you let it cool for two hours before cutting, otherwise it might still be sticky and difficult to cut neatly. Dont make tje mistake I made or you will get sticky Gyava cheese. You can also store it in a jar like a jam. Eat with toast or roti. 

This recipe might be a little laborious than my other easy recipes. But then Christmas comes once a year, isn't it. And we do it with love. ❤❤❤❤❤

Wishing all my readers a Merry Christmas and a happy New Year. 🎄🎁🎅🍭🎈

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Sunday 16 December 2018

Easy Gajar ka Halwa Recipe

Hello friends,

So I am back today with everyone's favourite winter preparation of sweet. It is the 'Gajar ka Halwa"

Gajar ka Halwa

Gajar ka Halwa – is the most loved halwa in India. A ghee laden sugary Indian dessert that is made when the red carrot season arrives with the onset on winters. My blog covers a pumpkin and doodhi halwa uptil now. So let me add to my list of halwas with Gajar ka Halwa.
Sharing with you a  no fuss, no mess, simple and straightforward recipe that is easy to follow. 


2 cups grated carrot
1 cup milk
3 tbsps white butter/ ghee
2-3 tbsps sugar
1/2 tsp cardamom ( elaichi ) powder
Handful of  raisins, almonds, cashew
1 cup Mawa/khoya


1. In a non stick pan add  1 tbsp  ghee. Roast the cashews/ almonds and fry until it emits a fragrance.  Do not brown to much. Keep aside. 

2. Now in a heavy bottom pan add carrot, milk, sugar and mawa. Keep this on high flame and allow it to boil and cook.

3.  Cook until the milk evaporates and the carrots are softened and cooked completely.

4. Keep stirring constantly  to avoid the carrots from sticking to the bottom and burning.

5. Once the liquid reduces add the cardamom powder and ghee. 

6. Keep stirring until all the water evaporates and ghee is seen on the side of the pot. The cooked carrot mixture should thickens. 

7. Now add the roasted cashews/ almonds and stir in on low flame. Keep some aside for garnish.

8. Keep stirring to avoid burning at tne bottom. The way to know Gajar ka Halwa is done is to check the mixture. If the carrot mixture thickens and comes off the pan as one mass it is done.

9. Now garnish with nuts and raisins before serving.

10. Always serve warm, even if you serve it with a scoop of ice-cream

Gajar ka Halwa


1. You can totally avoid ghee in yr halwa to make a diet version.  But ut will definitely vary in taste.

2. Mawa is optional. You can add a cup of fresh malai or condensed milk.

3. If you adding condensed milk then lessen the sugar quantity.

4. Some cooks add saffron too. However I don't like mixing too many ingredients. The cardamom ( elaichi ) is the best when it comes to a halwa.

Gajar ka Halwa

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Monday 10 December 2018

Parsi Style Chicken Kheema

Hello friends,

"Kheema" or "kheemo" as they call it in a  Parsi household is a dish loved by all members of the family. No one can refuse a spoonful of this mince served with salli and buttered bread. You can even make a kheema per eendu( egg over the mince). It is generously cooked with spices and tempered on slow till well cooked and tendered.

Parsi style kheema (mince)

 Mutton mince is the best option, but with doctors orders to avoid mutton mince,  I have turned to chicken mince nowadays. It turns out equally delicious and iis perfectly okay if you lick your fingers on the dining table after relishing this. So note down the ingredients and stir up this dish today.


2 onions - chopped
1 tbsp oil
1 green chilly
1 tsp ginger garlic paste
3 tomatoes - chopped
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp garam masala powder
250 grams chicken kheema
I potato - cubed
Half cup shelled peas.
Salt to taste
Coriander leaves for garnish
Handful of whole spices (peppercorns, cinnamon sticks, cardamom, cloves)


1. Take a deep bottom pressure cooker pan. Add oil and heat.

2. Now add the whole spices and chopped onions.  Sauté for 3-4 minutes till the rawness of onions go away.

3. Now stir in the ginger garlic paste and green chilly

4. Further sauté until the onions become golden.

5. Add the pureed tomatoes and sauté until they soften. The oil will be seen on the sides. This shows that the tomatoes are cooked.

6. Now add the chili powder, masala powder and cook for another 1-2 minutes.

7. Wash the chicken mince well, now tip it in the pressure cooker pan with turmeric and salt.

8. Add the chopped potato and shelled peas.

9. Lower the flame on the stove and cook until the masalas are all mixed well with kheema and vegetables.

10.  Now add a little water, shut the lid and pressure cooker this for one whistle.

11. Lastly, dry the liquid in kheema if any. Add the coriander leaves and stir well.

12.Take off the stove and serve it hot with buttered pavs, salad and  a dash of lime.

I missed to order Salli ( potato sticks ) that day but never forgot to butter my pavs.

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Tuesday 4 December 2018

Easy layered Jelly and Custard Pudding

Hello friends,

 Chocolatey cakes, brownie with icecream and other exotic desserts are gaining popularity in restaurants and homes. It is  easily available and a super hit with kids and guests.

We have forgotten our childhood favourites which we grew up on - Jelly, custard and fruit salads. My mom would make it as a weekend treat. One packet of Crystal sugar dissolved in water and jelly is done. As children we kept poking our fingers on the surface of the jelly to see if its set or not.

About Jelly Custard  Pudding

Its a quick yummy sweet dish for everyone at home. You will never order it in a restaurant but making it at home is easy This wobbly jiggly jelly topped with creamy custard is comforting after a regular meal, isn't it??

Jelly custard pudding

A beginners recipe that can be executed with ease even if you cannot cook. The sweet flavours and cool complementing colours makes it very presentable. Even though may sound very simple to prepare but you can even go wrong sometimes with it. So note the ingredients and recipe carefully.


For Custard

4 tablespoons Custard powder

500 ml Milk

4 tablespoons sugar

For Jelly 

1 packet Jelly mix

250 ml Water

Pomegranate for garnishing


1. Add the jelly mix to 250 ml of water. Bring to a boil and let all jelly granules dissolve in water.

2. Now pour the jelly liquid in individual bowls. Fill the bowls halfway and set it in the fridge before adding the custard layer.

3. Mix 4 tablespoon of custard powder in 125ml of cold milk.

4. Boil the rest of the milk and add the above prepared custard mix to it.

 5. Stir it slowly to a boil for about 3-4 minutes. Keep stirring to see no lumps are formed. Take care it doesn't burn at the bottom.

6.Now allow it to cool down but stir occasionally of the gas too. It will further thicken when cooled.

7. Now take jelly bowls and add the custard on the top.

8.  Now allow it to set for 10-15 minutes.

9. Once cooled garnish with pomegranate or fruits of your choice.


For variation, you can set the jelly in a flat dish, cut cubes.
Chop up a few fruits like apple, chickoo, oranges, and add it to the custard.
Now serve it mixed with jelly and fruit salad with a scoop of ice cream and nuts.
Be it kids or adults, no one can resist this delicious dish.

Thursday 29 November 2018

Sarson aur Bathua ka saag

Hello friends,
Lets also say hello to winters.
Yesterday, by chance I happened to meet my earlier bhajjiwalla who had a stall in my lane but now operates from a cycle. He handed me his visiting card, now bring you fresh vegetables to your doorstep. I picked up Sarson and Bathua, both winter leafy vegetables. I am making a saag with it today.

Most of Indians would have heard of Sarson or palak,  but not many would be aware of Bathua (it’s botanical name is Chenopodium album, in Europe they call it  goosefoot or pigweed).

The two are mixed together with a few methi leaves and cooked  with desi ghee or butter. They have a strong aroma and naturally strong flavours. Check out the ingredients.


1 Bunch Sarson (Mustard)
1 Bunch Bathua (Chenopodium album)
Handful of Methi (Fenugreek) leaves
1 large Onion
3 pureed Tomatoes
4 cloves of Garlic
1 tbsp ginger garlic paste.
2 -3 Fresh Green Chillis
2 tbsp Mustard oil
Desi ghee or fresh butter
1 tsp cumin seeds
Salt to taste


1. Wash and roughly chop both the bathua and sarson leaves.

2. Add two green chillies, the ginger garlic paste and half a cup of water.  Close the cooker lid and pressure cooker this for 2 to 3 whistles.

3. Now coarsely grind it in a blender. Do not liquify! Dont throw away the water, it can be added to the last cooking stage.

4. Chop the onion and garlic.

5. Heat the mustard oil in the kadai and add cumin seeds and cook till seeds start to splutter.

6. Now add the onion and garlic. Saute till golden brown.

7.Coarsely grind the tomatoes too, in the mixer.

8. Now add the tomatoes and mix till the oil separates.

9. Add ground greens and mix well. Add salt to taste.

10. Now make bajra  or makai ki roti.

Note - You can add a little bit of garam masala to enhance the flavours. However the greens have strong pungent flavours. Enjoy the natural taste of it.

But the best part of this dish is when you have it with homemade fresh white butter. Here is the part where Talegaon made this is more enjoyable experience. They sent their bottle of fresh ghee and newly launched white butter. It was a waah waah moment.

Talegaon farms

Now enjoy the chilly winters but not without cooking up easy tasty dishes for your family.

Thursday 22 November 2018

Easy chocolate walnut fudge

Hello Friends,

A tin of condensed milk got me to walk down memory lane once again. Never expected to do it this way. Sweet and sad memories attached as my dear Masi Thrity is no more. This was a special fudge she stirred up when we visited her place during holidays. The method is really easy but requires a strong hand to stir up this delicious bubbling chocolate broth.

Chocolate fudge

 I liked helping my Masi Thrity as I got to lick the tin of condensed milk and the chocolate ladle once fudge was complete. But the main idea was the stirring and not leaving the fudge for a minute to burn at the bottom. I may have added a few ingredients here but trust me, this is a really easy recipe you can make at home. I also used California Walnuts to enhance the nutrition value and taste.


1 tin of condensed milk
1 cup whole fat milk
1/4 cup cocoa powder
1 cup chopped walnuts
2 tsp vanilla essence
A pinch of salt
1 tbsp butter

You can use cooking chocolate or Drinking Chocolate instead of cocoa powder. Not added sugar as condensed milk is sweet but if preferred sweeter, 2 tbsp of sugar can be added to this.

The method is very simple, involves plenty of stirring over the low flame. This fudge is not so creamy,  but a smooth kind. It has a dense, textured, chocolatey taste as you bite into it. Not so chewy or sticks to teeth, just melts in your mouth.


1. Take a heavy bottom kadai and mix all the ingredients, except walnuts.

2. Beat it well and see that all ingredients mix well.

3. Now add the kadai to the flame and let it boil.

4. Once it starts boiling cook  on slow fire till mixture thickens.

5. This will take upto 20 -25 minutes. Dont be in a hurry to get it off the gas. Good fudge is s labour of love.

6. When it starts moving like a  mass together  (soft ball stage). Stir in the California walnuts.

7. To check if fudge is done, add a tiny droplet to a bowl of water. If it remains stable without spreading or dissolving in the water, that means fudge is done.

8. Now pour this mixture onto a greased plate/tray and smoothen the surface.

9. Cool this and later chill the tray. Cut into squares and enjoy.

Masi on her last visit to Pune

Hope I did justice to the recipe my Masi taught me. God bless her and may her beautiful Soul Rest in Peace. 

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Sunday 18 November 2018

Veg shami kabab

Hello friends, 
Today Saumya Srivastava who blogs at shared one of her interesting recipes on my website. Do check out her version of Veg Shami Kebabs.


1.5 cup black chikpea soaked overnight
1 boiled potato
1 onion roughly chopped
1 inch ginger
4 cloves garlic
2 green chillies
1 dried red chilli
1 black cardamon
4 cloves
1 spoon jeera
1/4 spoon black pepper powder
1/2 spoon chat masala
1 spoon lemon juice
2 spoon roasted gram flour
1 spoon dhaniya powder
2 spoon coriander
2 spoon mint leaves
salt to taste
oil for frying

Veg Shami kabab recipe :

In a pressure cooker add soacked chickpea, onion, ginger, garlic, cardamon & cloves with 2 cups of water.Cover the lid & cook until you hear 5 whistles. Now drain the excess water & add chikpeas in a grinder jar along with jeera, chat masala, dhaniya powder, coriander, mint, chillies, black pepper powder & salt. Blend coarsly without adding any water. Now transfer batter in a bowl add mashed potato, lemon juice & gram flour. Combine well into the mixture. Now devide the mixture into 10 equal portion. Grease hands with oil and prepare patties.
Now heat a pan & grease with some oil. Place the kabab on hot pan. Sprinkle oil on kababs & pan fry them until browned on both sides. Prepare remaining kabab in same way. Place them on a plate & serve them with parantha and green chutney.

Enjoy this scrumptious dish and easy starter.

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Tuesday 6 November 2018

Healthy Butter Oat Cookies for Diwali

Hello friends,

Wishing you all a very happy and Pyaar Bhaari Diwali with your friends and family.
No one can refuse or avoid the fact that festivities bring alot of over indulgence in terms of mithais, sweets and chocolates.

This festive season I tried to do something different. Sharing my first baked recipe from my new kitchen.

*Healthy Butter Oat Cookies*


3/4 cups Pressed Oats
1/4 cup Wheat Flour
1 tsp Vanilla Essence
1/2 cup Brown Sugar
4 tbsp Gowardhan butter
2 tbsp milk
1/8 tsp baking soda
1/4 tsp salt
Cashewnuts for garnish


1.Grind oats in a mixer, powder the sugar too.

2.Now transfer only oats to a mixing bowl, add wheat flour.

3.To this add baking soda and salt, mix well.

4.In another mixing bowl take melted butter, add powdered sugar and whisk it well. Then add vanilla essence.

5.Add warm milk, whisk it well then add oats, wheat flour mixture.

6.Now mix with your hands and bring it together, if it doesn’t hold together add few drops of more milk, the dough will be sticky.

7.Chill this dough in cling film for 15 mins

8.Preheat the oven at 180 deg C for 10mins.

9.Make small balls and flatten it using your palms, make it thinner or thicker according to your wish. Round or oval shapes both can be done.

10. Press the cashew on the top of the cookie.

11.Bake it in preheated oven at 180 deg C for 20-25 mins or until the edges start to brown.

12.Initially cookies will look soft, after cooling down it will become crisp.

⭐🌟Serve with pride this Diwali, something different and yummy. 🌟⭐

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Tuesday 30 October 2018

Malabari Paratha (Kerela Style lachhedar Parotta)

Hello friends,

I have not been doing many recipes nowadays as my home renovation work is on in full swing. And my kitchen is not fully functional.
But nonetheless yesterday Sujata and me cooked up an easy boiled egg curry and Malabari Parathas.

Malabari Parathas is a delicious layered Indian recipe mainly prepared in South India. Its made from maida flour, served with gravy and dry dishes as a main accompaniment.

So lets first learn to cook up the Malbari Parathas.

For Paratha


1 cup whole wheat  flour (atta)
1 cup all purpose flour (maida)
2 tbsp Oil
1/2 tsp  baking soda
2 tbsp milk
1 cup hot water
1 tbsp sugar
Ghee/butter for roasting
Salt to taste


1. You need to seive both the whole wheat flour and maida with baking soda. I do this step twice so that it really mixes well.

2. In a flat bottom dish, make a hole in the centre and add sugar, salt, milk and oil.

3. Now add one cup hot water, mix this gently with a spoon.

4. Once cooler, knead the dough with your hands till  smooth and soft and doesn't stick to hands.

5. This dough needs to be covered with a moist muslin cloth. Keep it aside for minimum 45 minutes to 1 hour.

6. To start making the parathas you should divide the dough in equal sized balls.

7. Now dust the working surface with flour. Roll each ball as thinly as possible into a long round line.

8. Smear or add oil on this rolled dough.

9. Now hold the long dough and twirl it round and round like a jalebi. Flatten gently with palm. Complete all the dough balls in this manner.

10. Roll these spiral balls of dough with a rolling pin to make round circular shapes and press the last edge onto the center of the rolled paratha.

11. Heat tava or griddle and now place the paratha on the tava and fry on both sides. Drizzle oil on the top and let the paratha cook with a sizzle.

12. Let the parathas cook till they are crisp and golden in colour.

13. Now its time to serve it with stew,  Indian vegetable or lentil curry or dal.

I served it with an easy spicy egg curry. Check out the next blogpost for the recipe.

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