Kadha For Cold and Cough

Kadha is a home remedy for relief from cold and cough. This medicinal drink has lots of flavoures infused in it. There is no right or wrong method of preparation or quantity of ingredients for this. It varies from one household to another.

This recipe is used from generations in our family. One thing I can assure that it definitely is effective in relieving from cold and flu up to some extent. Surprisingly my little one liked it when I gave her this drink for the first time when she had cold sometime back.  WaterMark_2018-08-18-10-16-23.jpg

Note: This is not any kind of medicine to treat cold and cough. It’s to be used to get little relief from cold. This is not to be used for kids below 18 months old. 

Tip: You may choose to crush the ingredients little if preparing for adults. Use whole ingredients if preparing for kids.


  1. Bay leaves – 2
  2. Fennel seeds – 1/2 tsp
  3. Cardamom pods – 2
  4. Cloves – 7 to 8
  5. Black pepper (whole) – 10 to 12
  6. Cinnamon stick – around 1 inch
  7. Finely sliced ginger – around 10 slices
  8. Water – 2 cups
  9. Honey – As desired while serving

Method of Preparation:

  1. I used whole ingredients as I was preparing this for my five year old.
  2. In a saucepan, take all ingredients except honey.
  3. Simmer till the water quantity is reduced to half and all the flavours are infused into it.
  4. Switch off the flame and cover the saucepan. Let it cool down.
  5. Now strain the drink with the help of a strainer. This kadha can be stored for up to twenty-four hours.
  6. Take 10 ml of the kadha and add half tea-spoon of honey to it before serving.
  7. I generally prepare one cup of kadha and use it through out the day with two hours interval.

Eggless Choco Cookies

So, here is another baking adventure from my kitchen. This time I thoroughly enjoyed baking it and the cookies turned out to be awesome. Crispy from outside and chewy inside. My little one loved it. What more can I ask for 🙂 . WaterMark_2018-07-08-22-08-45.jpg

Without wasting much time, here is the recipe.


  1. Melted unsalted butter (at room temperature) – 1 cup
  2. All purpose flour – 2 1/2 cups
  3. Brown sugar – 1 cup
  4. White Sugar – 2/3 cup
  5. Baking soda – 1 tsp
  6. Salt – 1 tsp
  7. Ground flax seed (2 tbsp) mixed with water (6 tbsp) [alternatively 2 eggs can be added]
  8. Vanilla extract – 2 tsp
  9. Dark chocolate (grated) – 2/3 cup

Note: Measure all dry and wet ingredients in the same measuring cup.

Method of Preparation:

  1. Melt butter in microwave for 30-40 seconds and keep outside for bringing it to room temperature.
  2. Sift all purpose flour, baking soda and salt together and keep aside.
  3. Mix 2 tbsp of ground flax seed with 6 tbsp of water and keep aside. This will act as egg replacer in the recipe.
  4. Now, in a mixing bowl, take melted butter at room temperature and add both brown sugar and white sugar to it. Mix everything till slightly frothy. The sugar may not dissolve completely. Leave it as is and add vanilla extract to this.
  5. Now add the sifted dry ingredients to this mixture little by little and mix gently with the help of spatula. Do not over-mix.
  6. At the end add grated dark chocolate to this and mix lightly.
  7. Cover the mixing bowl with a clean wrap and refrigerate for 2 hours.
  8. After two hours take the bowl out of refrigerator and preheat oven at 180 degrees Celsius.
  9. On a cookie sheet or baking paper take equal dollops of cookie batter and place those minimum four inches apart.
  10. Bake for 12 minutes (may vary depending on oven performance) in the preheated oven. WaterMark_2018-07-08-22-08-02.jpg
  11. After 12 minutes, take the sheet out and keep on cooling rack. At this stage, the middle of cookie may seem soft. But refrain yourself from over-baking it. Otherwise you will not have the chewy center portion for the cookie.
  12. Store the cookies in airtight container after those cool down.


Banana Cake (No Egg)

So, it’s my five year old who constantly nags me to bake something or the other. It’s not that she loves having those items, but she loves helping me around in baking things. Even I love her company in my work. The whisker being her favorite tool, she absolutely loves mixing the cake batter. However making her eat even one morsel is like a project for me.

So here is another project by both of us mom-daughter duo. Banana cake. It’s moist, tasty and healthy with no added sugar and no refined flour. The overripe banana used here provides natural sweetness to the cake.



  1. Whole wheat flour – 2 cups
  2. Overripe banana – 2 (big)
  3. Baking powder – 2 tsp
  4. Baking soda – 1 tsp
  5. Cinnamon powder – 1 tsp
  6. Salt – a pinch
  7. Vanilla essence – 1/2 tsp
  8. Coconut oil or Olive oil – 1 tbsp
  9. Choco chips – for topping

Method of Preparation:

  1. In a mixing bowl, mash the bananas nicely. Add oil and vanilla essence. Whisk lightly. Our wet ingredients are ready.
  2. Preheat oven at 180 degrees Celsius.
  3. Sift all dry ingredients (except choco chip) together and divide into three portions.
  4. Mix one portion of dry ingredients into the wet ingredients and mix gently. Take care not to over-mix. Then add another portion of dry ingredient and mix. Repeat the same with last portion of dry ingredient.
  5. Our cake batter is ready. If it seems to be too thick, then add 1-2 tsp of milk to adjust consistency. In my case I did not have to add any milk.
  6. Grease and dust cake tin (6 inch preferably) with flour.
  7. Pour the batter to the cake tin and top with choco chips.
  8. Bake for 40 minutes in preheated oven. Time may vary depending on oven performance. Do check after 30 minutes by inserting a toothpick. If it comes out to be clean, then our cake is ready.
  9. Take the cake out of oven and cool it completely before demoulding.
  10. After the cake cools down, cut and serve. This cake will be slightly dense, unlike refined flour cakes, because of whole wheat flour.

Dry Fruits Laddu

It’s been really long I wrote a post here. I so missed it. But I was so held up in some other activities that I would not have any energy left at the end of the day to sit in front of the screen and write.

Finally I could make up some time for myself and here I am. This time I am here with a healthy and delicious laddu recipe which is good for all age groups.

Read on further for the recipe.


  1. Deseeded dates – 500 grams
  2. Raisins – 40 grams
  3. Cashews – 50 grams
  4. Almonds – 50 grams
  5. Pistachios – 50 grams
  6. Walnuts – 30 grams
  7. Poppy seeds – 3 tsp
  8. Flax seeds – 20 grams
  9. Unsweetened cocoa powder – 2 tsp
  10. Dry ginger powder – 2 tsp
  11. Ghee – 1 tbsp
  12. (Optional) Almond oil – 1 tbsp

Method of Preparation:

  1. Put the deseeded dates in a blender and blend to a coarse paste.
  2. Dry roast almonds, pistachios, walnuts and cashews. Let these cool down and pound to chunks.
  3. Dry roast poppy seeds and flax seeds separately and keep aside. Grind the flax seed to a coarse powder once those cool down.
  4. Now heat a non-stick pan and add ghee to it. Then add the ground date paste to it.
  5. Mix well and let the date paste become tender. Then add raisins and mix well.
  6. Then add all other dry fruits, poppy seeds, flax seeds powder, cocoa powder and dry ginger powder. Mix everything well.
  7. Switch off the flame and take out a mixture in a bowl. WaterMark_2018-02-24-00-16-53.jpg
  8. Let it cool down little bit and add almond oil to it.
  9. Now take small portions of the mixture and give shape of small roundels with the help of palms.
  10. Grease your palm with almond oil if required and repeat step 9 to make all laddus.
  11. Enjoy the healthy laddus with your dear ones.

Aloo Paratha – Guest Post

I really do feel blessed and honored when some talented friends and family offer to write through my blog. So, here is another blog from my sweet cousin Rimun who generously offered to write for my page. She is here with the recipe of all time appetizing famous Indian Aloo Paratha. Here is how she explains in her own words…

Parathas… Well, these need no introduction. We Indians go crazy for these any time. Be it on chilly winter mornings or rainy afternoons or for mini celebrations or for bigger ones. Be in sickness or be in health, in hostel rooms with roomies or at home from Mom’s kitechen, in tiffin boxes for kids or lunch boxes for Dad. Be it the plain ones with some gravy masala curry or the stuffed ones with some thick yogurt. The love is same all over.. be it for the ‘Parantha’ in Delhi or ‘Porota’ in West Bengal or ‘Parata’ in Odisha.

I enjoy having parathas any day and any time. For me, it’s not just a dish, it’s a ‘feeling’. Being such a big fan of parathas, I make it with different types of stuffing. Still the basic one with potato filling is beyond comparison. In my recipe, I add a good amount of chat masala so that I don’t even need a chutney/yogurt to enjoy those. So, here comes my version of aloo paratha. You will definitely love it. WaterMark_2018-02-12-17-39-07.jpg


For Stuffing:

  1. Large Potatoes – 3 (boiled, peeled and mashed)
  2. Garlic (finely chopped) – 1 tsp
  3. Ginger (grated) – 1 tsp
  4. Green chilies (finely chopped) – 2 tsp
  5. Coriander leaves (finely chopped) – 1 tbsp
  6. Turmeric powder – 1/2 tsp
  7. Chili powder – 1 tsp
  8. Coriander powder – 1 tsp
  9. Chat Masala – 2 tsp
  10. Dry mango powder – 1 tsp
  11. Garam masala – 1 tsp
  12. Cumin seeds – 1/2 tsp
  13. Carom seeds – 1/2 tsp
  14. Oil – 2 tsp
  15. Salt – to taste

For Dough:

  1. Whole wheat flour – 2 cups
  2. Oil/Ghee – 2 tsp
  3. Kalonji or Onion seeds – 1 tsp
  4. Kasuri methi – 2 tsp
  5. Salt – to taste
  6. Water – for kneading

For Roasting Paratha:

  1. Ghee or Oil – as per requirement

Method of Preparation:

For Stuffing:

  1. Heat oil in a pan. Once the oil is hot enough, add cumin seeds and let those crackle.
  2. Then add chopped ginger, garlic and green chillies. Saute for half minute.
  3. Add mashed boiled potato and then turmeric powder, red chilli powder, coriander powder, chat masala, dry mango powder and salt to taste. Mix everything well. If required, sprinkle few drops of water.
  4. Add in garam masala and chopped fresh coriander leaves.
  5. Finally add carom seeds and turn off the heat. Keep aside to cool down.

For Making Dough:

  1. In a mixing bowl, take whole wheat flour. To it, add kasuri methi, onion seeds, oil an salt. Mix everything well.
  2. Add little water at a time and knead to form a soft dough.

For Paratha:

  1. Take a medium sized dough ball and roll it for about 4-5 inches in diameter while keeping the center portion thick and edges thin.
  2. Make a lemon sized ball out of the stuffing prepared and place it at the center of the rolled dough.
  3. Take the edge from all sides and start pleating by bringing edge portions to center and pressing together to make a ball of dough having the stuffing inside. Flatten it little using fingers.
  4. Dust with loose flour and roll gently to make a chapati sized paratha.
  5. For roasting, place the paratha on hot tawa. Cook for few seconds from both sides.
  6. Do not be in a hurry to add ghee or oil. Let it cook for few seconds. Now add ghee/oil and press lightly with the help of spatula.
  7. Roast from both the sides by flipping the paratha. Similarly proceed for the rest of the dough and stuffing.
  8. Enjoy the parathas hot with and chutney or yogurt or raita.


Eggless Chocolate Fudge Brownie

First of all, a very happy and prosperous new year to all the readers from Flavour Indulgence.

So, another year has stepped in with new hopes, new resolutions and new milestones. I hope I will be able to keep up with the milestones I have set for myself. Amen !! 🙂

I will be starting my first blog of year 2018 with a sweet dish. For this new year eve, I have prepared this egg less chocolate fudge brownies for family and friends. Everybody liked it. The chefs/home cooks out there can relate to the feeling one gets when your dish is happily relished by people around. I was ecstatic as this was the first time I tried my hands on preparing fudge brownies.


Enough of talking now.. 🙂 Let me jump to the recipe of egg less chocolate fudge brownies. Please read further.


Dry Ingredients:
  1. All purpose flour – 250 grams
  2. Corn flour – 2 tbsp
  3. Baking powder – 3 tsp
  4. Baking soda – 1.5 tsp
  5. Unsweetened cocoa powder – 3 tbsp
Wet Ingredients:
  1. Unsalted butter – 30 grams
  2. Condensed Milk – 200 ml
  3. Milk – 3 to 4 tsp
  4. Vanilla Essence – 1/2 tsp
  1. Chopped dry fruits (Cashews, Almonds, Pistachios) – a handful
  2. Choco chips – for garnishing
  3. Brown Sugar (optional) – 1 tbsp

Method of Preparation:

  1. Mix all the dry ingredients together and sieve twice so that all the ingredients will be mixed with each other nicely and air will be incorporated. Keep aside.
  2. Now in a mixing bowl, take unsalted butter (it should be at room temperature) and add condensed milk to it. Mix well with the help of a spatula or beater (do not over-beat if using a beater). Add vanilla Essence.
  3. Add brown sugar to this butter and condensed milk mixture and give a gentle stir. I like to keep the sugar crystals intact rather than melting those in butter mixture. This helps in keeping the fudge moist from inside. WaterMark_2018-01-03-16-56-11.jpg
  4. Now, to this mixture, add the mix of dry ingredients little by little. And each time mix nicely with the help of a spatula. Do not use beater here. Use cut and fold method of mixing the batter.
  5. The fudge batter will be thick in consistency unlike cake batter. If you feel that the consistency is very thick, then add few teaspoons of milk to it and mix.
  6. Pour the mixture to baking tin. Garnish the top with chopped dry fruits and choco chips. Press the dry fruits gently with hand.
  7. Preheat oven at 160 degrees Celsius. Then put the baking tin in oven for 40-45 mins. (temperature and timing may vary depending on oven performance).
  8. After 40 minutes remove the baking tin from oven and check if it’s baked properly by inserting a toothpick. If it comes out clean, then the fudge is ready. Else put it in over for another 5-10 minutes.
  9. Let the fudge coll down and then unmould it. Cut into desired shaped pieces and serve. WaterMark_2018-01-03-16-57-13.jpg

Note – Powdered sugar may be added to the butter mixture if more of sweetness is required.

Fruity Canapes

Happiness is when you can prepare an appealing and healthy snack in minutes and your kid loves that.

This snack has the goodness of cheese and varieties of fruits in it. To make it appealing for kids, I did serve the fruits mix in canapes. These canapes are easily available in supermarkets.

Read on for the recipe.


  1. Cream cheese – 50 grams
  2. Honey – 3 tbsp (can be adjusted to taste)
  3. Apple – 1
  4. Kiwi – 1
  5. Banana – 1
  6. Cashew – 7
  7. Raisins – 10

Basically, any fruit or dry fruit of your choice can be taken. I had only these fruits available at home.

Method of Preparation:

  1. Cut all the fruits into small pieces.
  2. Beat cream cheese to a smooth consistency.
  3. Add honey, all the fruits and dry fruits.
  4. Mix everything well.
  5. Fill spoonful of this fruit mixture into canapes and serve immediately. Else the canapes become soggy if kept for long.

Eggless Caramel Custard (Flan)

Caramel custard is an all time favorite desert amongst my family members.

This eggless version of caramel custard or flan requires no steaming, no baking and is very easy to make. Just assemble the ingredients and set in refrigerator. Taa da.. desert is ready.

Read on further for the recipe.


  1. Milk – 900 ml
  2. Fresh cream – 200 ml
  3. Sugar – 4 tbsp (adjust to taste)
  4. Sugar (for caramelizing) (I have used mixture of white and brown sugar) – 2 tbsp
  5. Water – 100 ml
  6. Agar agar flakes (also known as vegetarian gelatin) – 15 gm
  7. Vanilla extract – 1 tap
  8. Yellow food color (optional) – a pinch

Method of Preparation:

  1. Heat a pan and put sugar on it for caramelizing. Take care not to burn the sugars.
  2. Once the sugar melts, pour it carefully in the pan in which we are going to set our flan. Keep it aside.
  3. Now in a pan take agar flakes and water and boil till the flakes are completely dissolved. Switch off flame and keep it aside.
  4. Now in a mixing bowl put milk and cream. Mix well. Now add sugar, vanilla extract and yellow food color. Mix everything nicely.
  5. Heat this mixture for two to three boils and simmer for few minutes.
  6. Switch off flame and add agar solution to this. Mix.
  7. Pour the solution to the setting pan in which we have poured our caramel earlier.
  8. Let it cool down and keep in refrigerator for one to two hours for setting.
  9. To unmold the flan, put the mould upside down on a plate and carefully remove the mould. Before unmolding, the mould pan may be placed in warm water for few minutes to make the process easier.
  10. Cut the flan to desired shapes and serve chilled. Garnish with choicest nuts.

Chini Paratha (Sweet Flat Bread)

Childhood memories always hold special place in our hearts. Those outdoor games, tasty snacks from Grandma’s kitchen etc are the memories that I, my sister and cousins will always cherish.

One such snack is Chini Paratha that we had most of the times after our evening playtime. It’s so simple to make and delicious. Recently I prepared this for my husband and he too fell in love with this Chini Paratha.

Please read on for the recipe below.


  1. Whole wheat flour – 1 cup
  2. Water – 1/3 cup
  3. Salt – a pinch
  4. Sugar – 2 tsp
  5. Oil or ghee – 1 tsp

Method of Preparation:

  1. Make soft dough with wheat flour, water and pinch of salt. Cover and let the dough sit for ten minutes.
  2. Make medium sized balls from the dough.
  3. Roll the ball up to a diameter of 4-5 cente-meters approximately.
  4. Spread sugar all over the rolled dough all over and press the sugars a little with fingers.
  5. Then fold it and spread some more sugar and press gently again.
  6. Fold it again to a triangular structure. Please check out the picture below for easy understanding.
  7. Now roll the small triangle gently to make it a bigger triangle. Now our rolled paratha is ready to be cooked.
  8. Heat a skillet or tawa and place the rolled triangular paratha on it.
  9. Keep heat on medium low.
  10. Roast paratha from both the sides. The sugars will caramelize from both the sides and give nice golden colour to the paratha.
  11. Now spread little oil or ghee all over and flip so that both the sides will be roasted evenly.
  12. Hot Chini paratha is ready to be served.

Cheesy Veggie Toasts

Kids love to have snacks those are colourful and tasty as per their taste buds. Sometime back when we had a family get-together at home where kids were also a part of it, I had to come up with some dishes which would be kid friendly and they could also enjoy.

This cheesy veggie toast is one of such dishes that’s not only look wise colorful and vibrant but also tasty and healthy.

Please read on for the recipe.


  1. Bread slices -10 to 12
  2. Capsicum (finely chopped) – 1
  3. Onion (finely chopped) – 1
  4. Tomato ketchup – 1 tbsp
  5. Some shredded cheese
  6. Some crumbled paneer
  7. Schezwan sauce – 1 tbsp
  8. Salt – as per taste

Method of Preparation:

  1. With the help of any cookie cutter or any sharp mouthed glass/bowl, cut the bread pieces into disc shapes.
  2. In a mixing bowl, add chopped capsicum, chopped onion, shredded cheese, crumbled paneer, salt, tomato ketchup. Mix everything nicely. As this dish was meant for kids, I did not add any chilli powder or flakes. You may add if you wish to.
  3. Spread little schezwan sauce on top of those bread discs.
  4. Now place a spoonful of the veggies mix on top of the bread slices.
  5. Top it up with little cheese.
  6. Pop the bread discs in to a preheated oven at 180°c for 5-7 minutes.
  7. Our cheesy veggie toasts are ready to be served now.