Kesar Chandan Sharbat ( An exotic drink made of Saffron and Sandalwood)

Kesar Chandan Sharbat

Kesar Chandan Sharbat  is an exotic drink which will rejuvenate your senses. It would not be wrong if I call this as the King of Drinks. Colourful & aromatic, this royal  drink is sure to whet the appetites of those who derive pleasure of drinking in the exotic taste.


Sandalwood Powder

Sandalwood/Chandan powder 30 gms

Saffron strands/Kesar 1 tsp

Sugar 1 kg

Lemon juice of 1/2 lemon

Citric acid 1/2 tsp

Rose water 30 ml (2 tablespoon)

Saffron Strands

Water 400 ml (2 glass) + 30 ml

Chandan essence few drops (if required)


Soak sandalwood powder in 30 ml water for two hours.

Soak saffron in rose water for half hour.

In a pan, add water & lemon juice to sugar. Cook the sugar syrup till the sugar dissolves and boil over once.

Add sandalwood paste to the sugar syrup and again boil over once.

Carefully strain the mixture through muslin cloth and allow to cool. (The consistency of the mixture thickens when it cools).

With the help of mortar & pestle rub the pre soaked saffron in rose water.

Add the saffron paste to the sharbat mixture (at room temperature). Also add powdered citric acid and mix well.

The kesar chandan syrup is ready. Store in a glass bottle & refrigerate.

Kesar Chandan Syrup

To make the sharbat, add 1 tablespoon kesar chandan syrup to a glass of chilled water. Add  ice as required and serve immediately. You may add or reduce the amount of syrup as per your taste.

Add chandan essence only if required (i.e. if the chandan powder used is not good enough to impart its distinct aroma to the sharbat..)

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Amla Mirch Lonji

Amla Mirch Lonji

Amla also known as Indian gooseberries (sci. Emblica officinalis) is a storehouse of nutrition.This nourishing fruit is the richest source of the antioxidant, Vitamin C.

Amla enhances the absorption of food, balances stomach acid & improves appetite. It is very good for people with gastric syndrome & burning sensation in abdomen. It fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination, enhances fertility, helps the urinary system, is good for the skin, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens the eyes & improves muscle tone .

It also regulates the blood sugar levels in diabetics by stimulating the pancreas to secrete insulin. It has been used in prevention & treatment of scurvy (disease caused due to deficiency of vitamin C) since ages. Amla is known to preserve the eyesight, improve the vision, treat conjunctivitis & glaucoma. It lowers cholesterol levels & has anti ageing properties. The best way to enjoy the benefits of  amla is to consume it raw.

Amla Mirch Lonji


Amla 15 nos

Green chillies 10-12 nos

Turmeric/Haldi powder 1/4 tsp

Asafoetida/Heeng a pinch

Fennel seeds/saunf powder 2 tsp

Dry coriander/dhania powder 3 tsp

Kalonji/onion seeds 1 tsp

Cumin seeds/Jeera 1 tsp

Red chilli powder 1 & 1/2 tsp

Salt to taste

Oil 4 tablespoon


Boil Amla in a pan with required amount of water. When it becomes soft turn off the flame. Drain the water & allow to cool.

Deseed the amla and cut into pieces as shown in the picture.

Boiled & Deseeded Amla

Wash the green chillies & pat dry.

Green chillies

Cut into small pieces as shown in the picture.


Heat oil in a Kadahi/vok. Add kalonji & jeera to it. Allow them to splutter.

Add asafoetida & boiled Amla pieces. Add salt and turmeric powder & stir.

Cook in a medium flame till Amla becomes tender. Add green chilli pieces, stir and cook again for two minutes.

Now add the remaining spices and mix well. Cook for a minute. Turn off the flame. The Amla Mirchi lonji is ready.

Serve with chapati/parantha.

Refrigerate & consume with in 3 -4 days.

For more information on health benefits of amla please refer

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Appetino is a quick mocktail which is sure to delight you with its looks as well as taste. With its simple ingredients it becomes a perfect choice of mocktail when planning for a party or simply a Sunday brunch..


Lemon juice from 2 lemons

Appy fiz 1/2 glass (Clear apple juice)

Water (chilled) 1/2 glass

Apple (finely chopped) 2 tablespoon

Mint leaves (chopped) 1 tablespoon

Brown sugar 5 tablespoon

Crushed ice as required


Add 4 tablespoon of brown sugar to 1/2 glass of chilled water. Stir till the sugar dissolves.

Add lemon juice and Appy fiz to the syrup.

Now add chopped apple pieces (with skin) and mint leaves. Keep aside.

Add crushed ice and 1/2 tablespoon of brown sugar to 2 glasses each. Do not stir the sugar.

Pour the Appetino mixture to the glasses and serve immediately.

P.S. Alternatively you can use Sprite in place of water. As Sprite is a sweetened drink  adjust the amount of lemon juice & sugar as per your taste.

Serves 2

Recipe courtesy: Mrs Swati Jain

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Fruitoreo Yogurt

Fruitoreo yogurt

Fruitoreo Yogurt is one delightful dessert  which satiates the kid in each one of us….The recipe is simple and fast and the result is absolute yumminess. So give it a try… and let the kids and the kid in you enjoy!!!!!!


Thick curd 400gms

Fresh Cream 200 gms

Fruit cocktail 1 small tin or 1 & 1/2 cup mix fruits (fresh)

Powdered sugar 3 tablespoon

Vanilla essence 1/2 tsp

Mini Oreo Biscuits 20 -25 pieces

Strawberry syrup 2 tablespoon


Take Fresh cream in a mixing bowl. Add powdered sugar and whisk gently with the help of whisks.

Add thick curd and vanilla essence, whisk again. Keep the mixture in the refrigerator.

Drain the syrup from the cocktail fruits . Add strawberry syrup to the fruit cocktail and mix gently. (Alternatively you can use fresh fruits like apple, sapota, banana, kiwi, steamed pineapples etc in place of tinned fruits.) Keep aside.

Take out the yogurt mixture from refrigerator. In a serving bowl/glass add 2-3 oreo biscuits. Place a layer of yogurt mixture over the biscuit. Now spread a layer of fruit mixture over the yogurt.

Again add oreo biscuits and repeat the above step for another layer.

Garnish with cherries.The yummy fruitoreo yogurt is ready. Serve chilled.

Serves 6

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Dal Pakwan (Traditional Sindhi Breakfast)

Dal Pakwan

Dal Pakwan is a traditional sindhi breakfast recipe. It is ideal for Sunday brunch menu when you want to serve something different to your family which is filling and equally exciting. It also fits well among the list of  party snack food as the Pakwans and Dal can be made before-hand.

This old time recipe is a great primer for young holiday as it is quick to cook and has a great eye appeal. Also this is an interesting way to make your kids eat dal/lentils. Involve the little creative helpers to serve this delicious Dal Pakwan..I’m sure it will add to their joyful learning experience.

For the Pakwan

Dough for Pakwan


All purpose flour/maida 400 gms

Salt to taste

Ghee (for moyan) 1 tablespoon

Water as required


Sieve the flour. Add salt and ghee to it. Mix well. Add required amount of water to prepare a semi soft dough.

Knead well and divide the dough into small balls (as shown in the picture). Roll out the dough balls into rounds (similar to size of a poori & thinner than poori).

Gently prick the rounds with the help of fork.

Heat oil in a deep frying pan till the smoking point. Slide in the rounds (one at a time) and deep fry in medium flame till it turns crisp.

Drain out and allow to cool.

Store in an air tight container.

Makes approx 25 pakwans

For Dal



Chana dal/hulled & split Bengal gram 1 & 1/2 cup

Moong dal hulled 1/2 cup

Turmeric powder 1/4 tsp

Asafoetida/heeng 1 pinch

Salt to taste

For the tempering

Ghee/unsalted clarified butter 2 tablespoon

Cumin seeds 1/2 tsp

Green chilli 1 chopped (optional)

Curry leaves 4-5 chopped

Onion 1 chopped (optional)

Red chilli powder 1 tsp

Garam masala 1/2 tsp

Coriander leaves 1 tablespoon (chopped)

Lemon juice out of 1 lemon

Salt to taste


Wash & soak dal (mixed together) for half an hour. Discard water.

Boil water in a pressure pan. Add presoaked dal to it. Now add asafoetida, salt and turmeric to it. Close the lid and pressure cook for 4-5 whistles.

Heat ghee in a kadhai/vok. Add cumin seeds. Allow it to splutter. Add curry leaves and green chilli. Cook for a minute.

Add onion and saute for 2-3 minutes till it turns golden in colour. Add salt, red chilli powder & garam masala to it. Add boiled dal and cover with lid. Cook for 2-3 minutes.

When done add lemon juice and chopped coriander. Mix well.

For the Garnishing

Dal Pakwan


Coriander chutney 1/2 cup

Tamarind chutney 1/2 cup

Onions (chopped/sliced) 2

Tomatoes (chopped/sliced) 2

Green chillies 2-3 (chopped) (omit for kids)

Coriander leaves (chopped) 2 table spoon

Ginger (peeled & thinly sliced) 1 tablespoon

Add a tablespoon of (warm not hot) dal mixture to the pakwan and spread evenly. Add coriander chutney and tamarind chutney over the dal. Add onion, tomatoes, ginger and coriander leaves. Serve immediately


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Kamrakh Lonji (Star Fruit / Carambola Relish)

Kamrakh Lonji

Kamrakh aka carambola  is a great tasting fruit with interesting looks; which when cut crosswise, bears a resemblance of a star and is appropriately called, Star Fruit. Sweet juicy and different, Kamrakh is rich in Vitamin C and is low in fat, sodium and acids. This along with its sweet & sour nature makes it a popular addition to a dieter’s refrigerator. Ripe kamrakh is eaten out-of-hand, sliced and served in salads, or used as garnish.

The entire fruit of kamrakh along with the skin is edible. The skin  is rich in tannins which helps regulate intestinal process and has proven effective in treatment of diarrhea. The fruit is also rich in fibre which aids the process of digestion. Vitamin C in kamrakh is an antioxidant which helps to fight against cold and infections. Kamrakh has been used to cure hangovers and prickly heat of human body.The star fruit is said to stimulate the flow of milk. Hence it is commonly given to nursing mothers.

In Malaya, Kamrakh is often stewed with sugar and cloves, alone or combined with apples. Carambola juice is also served as a cooling beverage. In Hawaii, the juice of sour fruits is mixed with gelatin, sugar, lemon juice and boiling water to make sherbet. Filipinos often use the juice as a seasoning. Star fruits are also cooked in puddings, tarts, stews and curries.

Do you know?? The acid types of carambola have been used to clean and polish metal, especially brass, as they dissolve tarnish and rust. The juice were used to bleach rust stains from white cloth.

Like strawberries, Star fruit also contains oxalic acid, which does not have any negative effects in most humans, but it is harmful to people with kidney problems. Also star fruit contains a neuro toxin which is normally flushed out by healthy persons but people with kidney impairment cannot flush it out.This produces symptoms like hiccups, mental confusions, seizures, insomnia and limb numbness in renal patients. Thus, starfruit should never be consumed by this portion of the population.

Kamrakh Lonji
The Star Fruit


Kamrakh 4

Cumin seeds 1/2 tsp

Kalonji/onion seeds 1/4 tsp (optional)

Asafoetida/heeng a pinch

Turmeric powder 1/4 tsp

Dry Coriander powder/Dhania powder 2 tsp

Aniseed powder/Saunf powder 2 tsp

Red chilli powder 1 tsp

Sugar 1/2-3/4 cup

Salt to taste

Water 1 tablespoon

Oil 3 tablespoon


Wash Kamrakh thoroughly. Cut into slices. Deseed Kamrakh slices with the help of knife and keep aside.

Deseeded stars

Heat oil in a pan. Add cumin seeds, kalonji and heeng to it.

Add Kamrakh slices, salt and turmeric powder. Mix well and cook for 3-4 minutes in slow flame. When it turns soft; add red chilli powder, dhania powder and saunf powder. Mix well. Now add sugar to the lonji mixture & stir. Add water and cook again for 2-3 minutes.

The sweet n spicy Kamrakh lonji is ready to be served with roti, parantha or any bread of your choice. Refrigerate and consume within 3-4 days.

References Fat
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Eggless Truffle Pudding

Eggless Truffle Pudding

Eggless Truffle Pudding is a light everyday dessert and is easy to make.It can be made in advance in the morning or in parts  and refrigerated. Surprise your loved ones with this colourful dessert which is sure to bring appreciation 🙂


Eggless sponge cake (or any other cake of your choice) 1 small size

Fruit juice 1/2 cup

Custard 1- 1 & 1/2 cup

Mango Pulp 1/2 cup

Jelly (made of one instant jelly mix powder)

Canned/Fresh fruits 1/2 cup


Cut the cake into small cubes. Place some cake pieces on a serving dish. Sprinkle some fruit juice over the cake pieces to moisten them.

Add custard over the cake pieces. Pour a layer of Mango pulp (preferably alphonso ) over the custard.

Add some Jelly and canned/fresh fruits. Again add some cake pieces for the second layer and repeat the procedure.

Refrigerate the pudding and serve chilled.

You can also add fresh cream to the mango pulp to make it more creamy and delicious.

P.S. I have not added mango pulp to the pudding as alphonso were not available in this season. I have used Eggless Chocolate Marble Cake, Rex jelly (vegeterian) strawberry flavour , Vanilla flavoured custard (Brown & Polson) and canned cocktail fruits in this pudding. Any fresh fruit like mango, banana, apple, sapota etc can be added to the pudding in place of canned fruits. You can also prepare the pudding using Marie biscuits or Bread slices. In that case soak them in little milk before layering them with custard.

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