Ripe JackFruit Malpua


Ripe Jackfruit – 10 to 15 pieces
Maida/Plain Flour – 1 Cup
Chiroti Rawa/Fine Semolina – 4 tbsp
Sugar – 1/2 cup and more
Fennel Seeds – 1 to 2 tbsp
Milk – 1/4 cup or more

Baking soda – pinch
Oil – For Frying


Wash and de seed the ripe jackfruits.Remove the skin that surrounds the seed also.
In a Blender/Mixer, add the de-seeded jackfruits,sugar and grind it into a smooth pulp.
If required, add a teaspoon of milk or water for grinding.
Take out the blended jackfruit pulp in a large bowl.
Add semolina,plain flour and mix well.

Check for sugar. If sugar is less, add more sugar.

Roughly crush some fennel seeds and add it to the batter.
If the batter is difficult to mix, add milk little by little till it comes to cake batter consistency.

Rest the batter for half an hour.

After half an hour, mix the batter well.
Add a pinch of baking soda and mix well.

Heat Oil in a frying pan.Once oil is medium hot, take a ladle of the batter and pour in a circular pattern. Cook till bottom is done.Flip the malpua and cook the other side.
Take the malpua out of oil once both the sides are golden brown.

Repeat the process with the rest of the batter.

This is a nice sweet snack that can be served at tea time.


Kavuni Rice Payasam


Kavuni Rice is a black or dark purple rice which is very nutritious and is loaded with anti-oxidants.This rice is very chewy even after cooking. It is best used for making desserts,idly,dosa etc.
It can also be used in salads.

Kavuni/Black rice – 1/2 cup
Water – 2 cups
Coconut milk – 200 ml
Jaggery – 3/4 cup
Sugar – 1/4 cup
Cardamom powder – 1/4 tsp

For Garnish:
Ghee – 1/4 tsp
Cashew nuts and Raisins – As required


Wash and soak rice overnight in water.

Next day, drain the water and wash again.

Add the rice in a small vessel which can go inside the pressure cooker.
Add 2 cups of water to the rice and pressure cook for 10 to 15 whistles.

Once the pressure is released, drain out the water from the cooked rice and keep it separately.

If using tetrapack coconut milk, once the packet is open, take half of the coconut milk and dilute it with the little water to make thin coconut milk and keep it aside.

Once the rice is cooled enough, grind the rice for few seconds in pulse mode so that it breaks and becomes less chewy.

In a small pan, add rice water and jaggery and cook till jaggery melts.
Filter the jaggery water and keep aside.

In a large vessel, add the ground rice,jaggery water,sugar and thin coconut milk.
Add cardamom powder and cook till the payasam thickens.
Generally it takes anywhere between 10 to 20 minutes.

Add thick coconut milk and cook for 5 more minutes and switch off the stove.

Heat ghee in a small pan. Once hot, fry cashewnuts.Once cashews get pale golden color,add raisins and fry till it fluff up.Pour over the cooked payasam.

If payasam becomes very thick after it is cooled down, add some milk and some sugar.

This payasam can be served hot or cold.

Mango Icecream


Alphonso Mango – 2
Whipping Cream – 2.5 cups to 3 cups
Sugar – 3/4 cup to 1 cup
Vanilla Essence – 1 tsp
Hand Mixer
Cling film


Before beginning the ice cream process, freeze the bowl in which cream needs to be whipped along the hand mixer blades in the freezer overnight. Thaw the whipping cream in the fridge overnight.

Set the freezer temperature to the coldest.

Wash and peel the mangoes. Chop them into small pieces.
In a blender, add the chopped mangoes,sugar and vanilla essence. Make it into a smooth puree.

Take out the chilled bowl and add the whipping cream. Take out the hand mixer blades.
Beat the whipping cream to sharp peaks. Once the peaks are formed, if you invert the bowl, cream should not fall out.

Mix the mango puree into the whipped cream.
Cover the bowl with cling film or aluminium foil and freeze the mixture for 3 to 4 hours.

Take the ice cream out. Whip the mixture again for 5 to 10 minutes till smooth. This is done to prevent ice crystal formation.
This process can be repeated two more times in 3 to 4 hours interval.

After the final whipping , freeze the ice cream for 10 hours.

Serve the ice cream with chopped mangoes and mint .

PS: I have used non dairy whipping cream. Any cream can be used for this ice cream. If you are using amul fresh cream or milky mist dairy cream, please check the you tube videos for whipping of dairy cream.
Dairy whipping creams will form only soft peaks. Over whipping of dairy cream will result in curdling the cream.

Mango Sago Payasam


Milk – 1/2 Litre
Sago Pearls – 1/2 cup
Alphonso Mango – 2
Sugar – 1/2 cup or more
Cardamom powder – 1/4 tsp
Saffron threads – 2 to 3
Cashewnuts – 8 to 10
Ghee – 1/4 tsp


Boil milk and set aside.
Wash sago pearls 3 to 4 times in lot of water and soak in little water for half an hour till it swells.

Wash and peel the mangoes.
Puree one mango into a smooth paste. Chop the remaining mango into small pieces.

Crush the saffron threads with little hot milk.

In a large pan, take some water and add sago pearls .Cook the sago pearls till they become transparent.
Once sago is cooked well, add milk and thicken the payasam a little.
Add saffron milk mixture ,sugar and cardamom and cook for 10 to 15 minutes.
Set aside the Payasam to cool completely.

In a small pan, heat ghee.Once ghee is hot, fry the cashews till light brown. Pour over the Payasam.

Once the Payasam is cooled completely, add mango puree and mix well.
Add the chopped mango pieces.
Serve the Payasam chilled .

Pazham Pori/Banana Fritters


Ripe Nendran Banana – 1 big
Plain Flour/Maida – 1/2 cup
Rice Flour – 1/4 cup
Sugar – 2 to 3 tbsp
Sesame seeds – 1 tsp
Turmeric powder – a pinch
Baking powder – a pinch
Salt – 1/4 tsp
Coconut oil – for deep frying

Peel and cut the banana into slices.

Mix all the ingredients into a thick batter adding little water.

Heat oil in a pan.
Once oil is medium hot, take a slice of banana and coat nicely in the batter and put it into the oil. Fry till it is golden brown.

Serve with Tea. This is a good evening snack.

Banana Dates Cake


Whole Wheat Flour – 1 Cup
Quick cooking Oats – 1/2 Cup
Ragi Flour – 1/2 Cup
Cinnamon Powder – 1 to 2 tsp
Baking Powder – 1 tsp
Baking Soda – 1/2 tsp
Small Bananas – 4
Dry Fruits – Roasted Almonds,Walnuts,Raisins,Chopped Dates
Chopped Dates – 1 to 1.5 cups
Honey – 1 tsp
Eggs – 2
Butter – 50 gms
Milk – 1/2 cup

Oats for sprinkling on top


Preheat the Oven at 200 degrees for 10 minutes.
Grease a Cake tin with butter or oil and dust some flour and keep it aside.

Boil Milk and add chopped dates and cook for few minutes.
Cool the mixture and grind it to a paste.

Peel,chop and mash the bananas.If using big bananas,use 2.

Sieve and Mix all the flour,baking powder,baking soda and salt.

Melt Butter and let it cool.
Add eggs one at a time to the butter and beat well.
Once egg and butter mixture is beaten well,add the mashed bananas and date paste.
Mix well.
Add little by little the flour mixture and cut and fold the mixture.
Once the flour is mixed well, add all the dry fruits and honey and mix well.

Pour the mixture into the Cake tin and sprinkle some oats on top.
Tap the cake tin so that there are no air bubbles.

Bake it for 30 minutes at 200 degrees.
I baked the cake in OTG at 200 degrees for 20 minutes and at 180 for 10 minutes.

Take the Cake from the oven and run a toothpick in the center to check if there is any uncooked cake mixture. If there are any uncooked portion, bake for further 10 minutes.

Cool the cake on a rack and cut it into small pieces. It makes a great Tea time snack.

Mango Parfait


Ripe Alphonso mangoes – 3
Hung curd – 250 gms
Honey – 2 tsp
Roasted almonds


Coarsely powder roasted almonds.
Peel and chop mangoes to small pieces.

Beat the hung curd till smooth.

In a glass bowl or tumbler, add a layer of chopped mangoes. Top it with a scoop of hung curd.Drizzle a teaspoon of honey. Add almonds and raisins . Repeat the layer till the glass or bowl is full.

Chill and serve as a dessert or evening snack.