Mango Lassi

Mango Lassi is often prepared during the summers to beat the heat.  The sweetness of mango and the coolness of yogurt is combined to get a thirst quenching drink.

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Aam Ka Achar

Sun-dried mangoes used in this pickle impart a salty chewy character and also improve the shelf life of the pickle. This is a very simple recipe to follow. Just keep in mind the basics of pickle making a clean sterilized jar, see that there is no moisture and ensure that mustard oil forms a covering layer over the ingredients in the jar.

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Cream Of Broccoli Soup

Broccoli is a great way to add iron into your diet, and this soup is just the perfect way to include broccoli in your meals. Mildly flavoured with nutmeg, this soup looks attractive because of its fresh, green colour. Read More


Patra is sure to take your taste buds on a roller coaster ride! it is sweet, spicy and salty—all at the same time. Here, nutritious and tasty colocasia leaves are stuffed with a spicy mixture that will take your taste buds to new world. Try this simple and easy recipe and let us know your views! Read More


Malpua is an traditional Indian sweet dish special made during festivals like holi. The combination of khoya and dryfruits with a sweetness of sugar makes it rich and tempting. This Holi try this simple yet delicious recipe of Malpua and make holi memorable for everyone!


Preparation time: 10 minutes

Making time: 5 minutes

Serves: 4



  • 4 tbsp plain flour (maida)
  • 1/2 cup fresh cream
  • ghee for greasing and cooking
  • 3/4 cup sugar
  • 2 tsp rose water
  • 2 pinches saffron (kesar) strands dissolved in 2 tsp milk
  • 1 tbsp almond (badam) slivers
  • 1 tbsp pistachio slivers





For Sugar Syrup

  • Combine the sugar and ¾ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes or till the sugar syrup it of 1 thread consistency.
  • Add the rose water and switch off the flame.
  • Add the saffron-milk mixture, mix well and keep aside.


  • Combine the plain flour and fresh cream in a bowl and mix well till no lumps remain. Keep aside.
  • Heat a non-stick tava (griddle) and grease it lightly with little ghee, pour a little batter on a greased tava (griddle) and spread it evenly to make a 75 mm. (3”) diameter circle.
  • Cook on both the sides, using a little ghee, till it turns golden brown in color.
  • Dip the malpua in the warm sugar syrup.
  • Repeat with the remaining batter to make other malpuas.
  • Serve immediately garnished with almond and pistachio slivers.