Khira Gaintha – An Authentic Odiya Sweet Dish

Khira Gaintha is yet another famous authentic sweet dish from the state of Odisha. It’s prepared as offering during most Odiya festivals.

Khira in Odiya means milk and gaintha means dumplings. In this dish we prepare dumplings out of rice flour and then cook those in milk.

Read on for the recipe of this delicious sweet dish.


  1. Rice flour – 1 cup
  2. Water – 3 cups
  3. Salt – a pinch
  4. Milk – 3 cups
  5. Sugar – as per taste
  6. Cardamom powder – 1 tsp
  7. Bay leaves – 2
  8. Grated coconut (fresh or dessicated) – 1/2 cup
  9. Crushed pistachios for garnishing

Method of Preparation:

  1. Mix water at room temperature and rice flour together so that no lumps are formed. Add pinch of salt to this mixture.
  2. Heat pan and pour this mixture into the pan.
  3. On low to medium flame, stir continuously till the mixture turns to a thick mass.
  4. Switch off flame and let it cool down little bit.
  5. Wet your palms with water and make slightly elongated shaped small dumplings.
  6. Now in a pan heat milk. Let it boil for few minutes.
  7. Add sugar, cardamom powder and bay leaves. Let it boil for few more minutes.
  8. Now add the dumplings slowly into the milk.
  9. Let the dumplings boil in milk for 10 minutes over low flame.
  10. Now add grated coconut. Mix everything carefully.
  11. Let it simmer for few more minutes.
  12. Switch off flame. Take out in a serving bowl, garnish with crushed pistachios and serve. Better served chilled.

Paneer and Spinach Cheesy Balls

What could be better than a healthy and quick snack !!! These balls are a perfect combination of micro as well as macro nutrients. Paneer fills in the protein share while cheese and spinach fill for good fat and fiber respectively.

Also these balls can be prepared in advance and reheated before serving. These are very much filling. It keeps one satiated for long. This recipe can be considered keto friendly as well.

Read on further for the recipe.


  1. Paneer (grated) – 100 grams
  2. Spinach – 50 grams
  3. Cheese (grated) – 30 grams
  4. Salt – to taste (can be ignored also as cheese is salty too)
  5. Red chilli flakes – to taste
  6. Dried oregano – 2 tsp
  7. Dry mango powder (optional) – 1 tsp

Method of Preparation:

  1. Chop, wash and blanch spinach leaves. Squeeze the leaves to drain out excess water.
  2. Now to the grated paneer, add blanched spinach leaves, grated cheese, red chilli flakes, oregano and dry mango powder.
  3. Mash everything together nicely and make small balls.
  4. Preheat oven at 180°c and keep the paneer balls in oven for 7 minutes (timing may vary depending on oven performance) in convection mode. Then for 4-5 minutes in grill mode for getting a crunchy outer crust.
  5. Take out and serve hot with choicest dip.

Choco Almond Milk

Here is another breakfast drink from my counter. Choco almond milk is delicious when served chilled. It can be considered low carb or keto friendly as well.

A small glass of this drink is best to be taken along with other breakfast items.

Read on for the recipe. It’s quite simple and easy to prepare.

Here the ingredients mentioned make two small glasses of choco almond milk.


  1. Chilled almond milk – 2 cups
  2. Sweetener – as per taste
  3. Unsweetened cocoa powder – 1/2 tbsp
  4. Fresh cream – 30 grams
  5. Cinnamon powder – 1/2 tsp

Method of Preparation:

  1. Put all the ingredients in the blender and blend for for 15 to 20 seconds.
  2. Choco almond milk is ready. Pour into glasses and enjoy.
  3. Add ice cubes if required.

Cabbage Curry – Without Onion and Garlic

Yet another curry from my kitchen for those no onion and no garlic days.

This is a simple yet tasty curry that goes well with rice, roti or paratha.

Read on further for the recipe.


  1. Cabbage – 1 (medium)
  2. Frozen green peas – 1 cup
  3. Curry leaves – 7 to 8
  4. Green chilli (slit length wise) – 4
  5. Oil – 1 tbsp
  6. Water – 3 cups
  7. Salt – to taste
  8. Mustard seeds – 1/2 tsp
  9. Cumin seeds – 1/2 tsp
  10. Ginger paste – 2 tsp
  11. Turmeric powder – 1 tsp
  12. Coriander powder – 2 tsp
  13. Garam masala powder – 1 tsp
  14. Freshly grated coconut – 1 cup

Method of Preparation:

  1. Chop cabbage into thin and small strips and wash those properly.
  2. Heat oil in a pan. Add mustard seed and cumin seed once oil is hot enough. Let them splutter.
  3. Add curry leaves, green chillies, and frozen green peas. Saute everything together.
  4. Now add ginger paste, salt, turmeric powder, coriander powder, garam masala. Stir for few minutes.
  5. Now add washed cabbage strips and mix everything so that cabbages are coated with spices evenly.
  6. Now add water and cover the pan.
  7. Let the veggies boil for 15-20 mins under low to medium flame. Do check in between.
  8. Once cabbage becomes tender, remove lid and add freshly grated coconut. Give a good mix.
  9. Our cabbage curry is ready to be served with rice or roti.

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.

Whole Moong Dal (Green Gram) Curry

Moong dal or green gram is know for it’s nutritional value. It’s rich in protein. Moong dal is very versatile. It can be used in many ways. It can be roasted and used to prepare dal, it can be soaked and sprouted also. It can be used whole or split. There are umpteen uses and numerous recipes those can be prepared with moong dal including deserts.

Here I have prepared whole moong dal curry that goes well with roti, chapati or naan.

Read on further for the recipe below.


  1. Whole moong dal – 200 grams
  2. Water – 5 to 6 cups
  3. Onion – 1 big (chopped into small pieces)
  4. Tomato – 1 medium (chopped)
  5. Garlic cloves – 7 (chopped)
  6. Green chillies (optional) – 3 to 4 (slit vertically)
  7. Ginger garlic paste – 1 tsp
  8. Salt – to taste
  9. Turmeric powder – 1 tsp
  10. Cumin powder – 2 tsp
  11. Coriander powder – 3 tsp
  12. Garam masala powder – 1 tsp
  13. Red chilli powder – 2 tsp
  14. Oil – 3 tsp

Method of Preparation:

  1. Wash and boil whole moong dal with 2-3 cups of water and little salt in a pressure cooker. Cook till two to three whistles.
  2. In a wok, heat oil. Then add chopped onion, tomatoes, garlic and slit green chillies.
  3. Saute till the onions become translucent and tomatoes become tender.
  4. Now add ginger garlic paste, salt, turmeric, red chilli powder, cumin powder, coriander powder, garam masala powder. Check the salt quantity as it was already added to the moong dal while boiling.
  5. Saute everything well till the raw smell of ginger garlic paste goes.
  6. Now add the boiled moong dal and rest 2-3 cups of water.
  7. Let it simmer for 10-15 minutes. Water quantity can be adjusted depending on desired consistency.
  8. Switch off the flame. Hot moong dal curry is ready to be relished with phulkas.

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.

Apple,Kiwi and Banana Smoothie

Here is another breakfast smoothie from my kitchen. This time it’s all about fruits.

Some other smoothies from my counter.

  1. Smoothie that’s rich in protein
  2.  Oats-Banana smoothie


Read on for the apple, kiwi and banana smoothie.


  1. Apple – 1
  2. Kiwi – 1
  3. Banana – 1
  4. Milk – 1 cup
  5. Honey (optional) – as per taste

Method of Preparation:

  1. Peel and cut the fruits.
  2. Put in blender along with milk and honey. I used the fruits straight out of refrigerator. So, did not use any ice. WaterMark_2017-11-02-17-31-40.jpg
  3. Blend everything together and pour into a smoothie jar. Serve chilled.  WaterMark_2017-11-02-17-32-08.jpg

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.