Sheera aka Rava Kesari aka Sooji Halwa is a widely prepared sweet dish all through the states of India during various festivals. The name may differ from state to state. But method of preparation is almost the same (minute variations may be seen). 

Sooji or semolina is manufactured from wheat. Sheera is generally prepared by roasting semolina and then adding sugar and dry fruits of your choice. You may choose to add milk as per your choice. 

Read on to know how I prepare it.


  1. Sooji or semolina or Bombay Rava – 1 cup
  2. Ghee – 2 tbsp
  3. Sugar – 1/2 cup (as per taste)
  4. Dry fruits of your choice
  5. Water – 2 cups
  6. Saffron – 2-3 strands
  7. Milk – 1 tsp

Method of Preparation:

  1. Soak the saffron strands in 1 tsp of warm milk.
  2. Heat pan and add ghee to it.
  3. Roast the dry fruits and once they become little brown, take those out on a plate.
  4. To the same ghee add semolina.
  5. Roast continuously on medium heat. Take care to not burn those.
  6. Roast till the semolina grains become very light brown and a nice aroma comes.
  7. Add sugar to it and stir in order to mix semolina and sugar granules.
  8. Then add two cups of boiling hot water to it with gradually with continuous stirring so that no lumps are formed.
  9. Be very much careful while adding the hot water.
  10. Add the saffron milk and little more hot water if required.
  11. Now cover it and let it simmer for 10-15 mins.
  12. Take out the lid, add 1 tsp of ghee and the roasted dry fruits.
  13. Mix everything gently. Switch off the flame.
  14. Now sweet sheera is ready to be served. 

Cheesy Soya Cutlet – with Video

Cheesy Soya Cutlet is a delicious snack that can be savoured at any time of the day. It’s a perfect companion for a hot steaming cup of tea. Cheese and soya being healthy options also brings more points to the dish. 

Do check out the video for the entire process. The recipe is also mentioned below. 


  1. Soya granules – 1 cup
  2. Mashed boiled potato – 1
  3. Chopped onions – 1 medium
  4. Chopped green chilli – as per taste
  5. Salt – as per taste
  6. Turmeric powder – 1 tsp
  7. Cumin powder – 1 tsp
  8. Coriander powder – 1 tsp
  9. Red chilli powder – as per taste
  10. Grated cheese (any variety of your choice) – 1/2 cup approximately
  11. Oil – 1 tbsp

Method of Preparation:

  1. Soak soya granules in hot water with a pinch of salt for 15 minutes.
  2. To the mashed boiled potato, add soaked soya granules, chopped onion, chopped green chilli, salt, turmeric powder, coriander powder, cumin powder and red chilli powder.
  3. Mix everything well with hand.
  4. Take a small portion of this mixture and shape it like a flat round cutlet. On top of it put little grated cheese. And again top it with another soya mixture cutlet. (Do check the video for the process).
  5. It will be like two soya mixture layers enclosing the grated cheese.
  6. Heat a pan and all oil.
  7. Place the cutlets one by one carefully. 
  8. Shallow fry from both the sides till brown. 
  9. Be careful while flipping to not break the cutlets.
  10. Take out on a plate. Garnish with grated cheese.
  11. Serve hot with tomato ketchup or any dip of your choice. 

Homemade Protein Powder – with Video

Fat, protein and carbohydrate are considered as the macro nutrients of our body. Protein is used in our body for building and repairing tissues. Also it’s an important building block for muscles, bones, skin etc. Proper protein intake is necessary in order to save the muscle mass of body.

Here I am sharing the method of preparing protein powder at home. This powder can be had with smoothies of your choice.



  1. Hemp seed – 50 gms
  2. Soya bean – 50 gms
  3. Pumpkin seed – 50 gms
  4. Flax seed – 50 gms
  5. Chia seed – 20 gms
  6. Almond – 25 gms
  7. Unsweetened cocoa powder – 1 tbsp
  8. Powdered stevia or any sweetener of your choice – 1.5 tsp (can be adjusted to taste) 

Method of Preparation:

  1. Dry roast all ingredients (Hemp seed, soya bean, flax seed, pumpkin seed, almond) separately except chia seeds.
  2. Let all the roasted ingredients cool down completely.
  3. Put all the roasted ingredients along with chia seed in a blender jar and pulse gradually to a powder. Do not over blend.
  4. Then add cocoa powder and stevia. Pulse for 2-3 seconds.
  5. Homemade protein powder is ready. Store it in a glass container.
  6. It can be added to smoothies or overnight oats or any dish where you feel this powder can be mixed.

Total Macros for this protein powder:

  1. Fat – 81.45 g
  2. Protein – 70.62 g
  3. Carbohydrate – 83.87 g
  4. Dietary fiber – 45.19 g
  5. Net Carbohydrate – 38.68g

Honey Joys

Honey joys are kid friendly, one of the most liked snack item all over the world. It does not require any fancy ingredient or cooking skill. It can be prepared within 15 minutes.. no fuss. 

The original recipe calls for addition of powdered sugar along with honey. But I did not add any. Instead I added some chopped almonds and some mixed nuts.

Please read on for the ingredients and method of preparation.


  1. Unflavored cornflakes – 2 cups
  2. Honey – 2 tbsp
  3. Unsalted butter – 50 grams
  4. Chopped almonds – 5
  5. Mixed nuts (flax seed, pumpkin seed, white sesame seed, magaz) – 2 tsp

This will make around 5-6 honey joys. 

Method of Preparation:

  1. Heat butter in a non-stick pan. Once the butter melts, add honey to it.
  2. Mix both honey and butter nicely for a minute till bubbles are formed. 
  3. Add chopped almonds, mixed seeds and cornflakes to the mixture. 
  4. Mix everything nicely so that cornflakes are well coated with honey and butter mixture. 
  5. Switch off the flame.
  6. Line muffin moulds with muffin paper and while the cornflakes mixture is still hot, add spoonfuls of those into muffin moulds. 
  7. Put the muffin moulds in pre-heated oven at 150°c for 10 minutes.
  8. After 10 minutes remove the moulds from oven and place on cooling rack.
  9. Let those be cooled at least for 30 minutes.
  10. Delicious honey joys are ready to be served. 

    Manda Pitha – Guest Post

    Manda pitha is a steamed dumpling with sweet stuffing which is prepared in all over Odisha (a state in India) during almost all sorts of festival. This is very ancient and traditional recipe which has been passed on from older generations to the current ones.

    This recipe of traditional Manda pitha has been contributed by my respected and sweet Sis-in-law Sushree Mishra (Mama Nani). She is very good at whatever she does, very loving and an inspiration to all of us cousins. We really look up to her. Thanks Nani for sharing your culinary knowledge with us 🙂

    Please read on to know how does she prepare the Manda pitha.



    For Stuffing:

    1. Grated fresh coconut – 1 cup
    2. Jaggery powder – 1/2 cup to 3/4 cup depending on the sweetness and quality of jaggery
    3. Black pepper powder – 1/2 tsp
    4. Cardamom powder – 1/2 tsp
    5. Ghee – 1 tbsp

    For Rice Dough:

    1. Rice flour (finely powdered) – 1/2 cup
    2. Water – 3/4 cup
    3. Salt – a pinch
    4. Ghee – 1 tbsp

    Method of preparation:

    There are three steps for preparing this traditional dish.

    1. Preparing the stuffing
    2. Preparing the rice dough
    3. Assembling and Steaming

    Preparing the Stuffing:

    1. Heat a pan and add ghee.
    2. Put all the other ingredients mentioned above for stuffing.
    3. Stir to dry out all the moisture and bring it to a proper binding consistency.
    4. Now stuffing is ready.
    5. Take out in a bowl and keep it aside to let it cool down for filling inside the rice dough dumplings.

    Preparing Rice Dough:

    1. It’s generally said to have the rice flour and water ratio as 1:1. But it’s recommended to have 1/4 cup extra water keeping in mind the evaporation while boiling.
    2. First put ghee, water and salt in a pan/pot. Cover it with lid and bring it to a boil.
    3. Reduce heat to low and add rice flour slowly with constant stirring in order to avoid lumps.
    4. Once all the rice flour are mixed nicely, switch off the heat and cover mixture for 2-3 minutes.
    5. Then uncover and mix well. If you feel the dough to be dry then sprinkle little water and mix again.
    6. Take out the mixture on a clean and dry plate or surface for kneading. Give it a good knead to make soft dough.
    7. Remember to grease palms with little ghee and sprinkle little by little water while kneading. That’s how you get soft and smooth dough.

    Assembling and Steaming:

    1. Take a small chapati quantity dough and make a ball.
    2. Form a cup kind of shape by gently pressing the dough with palms and put the coconut stuffing in it.
    3. Shape the dough slowly to a closed ball like structure so that the stuffing remains enclosed inside.
    4. Remember to grease the palms with water while shaping the dough ball in order avoid cracks on the surface.
    5. Now comes the steaming part. For steaming, you can use any steamer or idli maker or just a pot with tight lid.
    6. Grease the tin with ghee, on which you are supposed to place the manda pithas or dumplings.
    7. Boil water in a pot and then slowly place the tin inside the pot (water should be half way or less than the tin height).
    8. Cover tightly and let it steam for 5 minutes.
    9. After that, take out the tin and let the manda dumplings be cooled before taking those out of the tin. The mandas turn very tender on steaming which makes them break if you take those out of the tin immediately without cooling.
    10. Soft and drooling Manda Pited has are ready to be plated. Share you joy with your dear ones! LogoLicious_20170907_134021

    Aloo Puri

    Puri or Poori is deep fried Indian bread which is prepared from unleavened wheat flour dough. It’s popular as a breakfast and is generally served with any choicest curry (bhaji).

    This Puri is very much versatile and can be prepared by adding any ingredient of your choice to the dough.

    Aloo (potato) Puri is prepared by adding mashed boiled potato to the regular dough along with some spices. 

    Read on to know the ingredients and the method of preparation.


    1. Wheat flour – 2 cups
    2. Salt – 1/3 tsp
    3. Turmeric powder – 1/2 tsp
    4. Ajwain – 1/2 tsp
    5. Coriander powder – 1 tsp
    6. Cumin powder – 1tsp
    7. Red chilli powder (optional) – 1 tsp
    8. Kasuri methi – 1 tbsp
    9. Mashed boiled potato – 1 big
    10. Oil – 1 tsp ( to be added to dough)
    11. Oil – for deep frying
    12. Water – 3/4 cup approx.

        Method of Preparation:

        1. To the wheat flour, add salt, turmeric powder, ajwain, coriander powder, cumin powder, red chilli powder, kasuri methi and 1 tsp of oil. Mix everything together. 
        2. Then add mashed boiled potato to the wheat mix and and add water (do not add all the water at once). Knead to a tight dough. Add water gradually as and when required. The dough should be tight in order to make puffed Puris. 
        3. After making the dough, take little oil on the palm and tap the dough from all sides so that it’s covered with a layer of oil.
        4. Cover the dough and let it  rest for 15-20 minutes.
        5. Then make small balls out of the dough and roll those up to a diameter of 6-7 cms. Do not make these very thin. 
        6. Heat oil for frying in a pan. Once oil is hot enough, fry the rolled Puris from both sides till slight brown. 
        7. Take out on paper towel to drain excess oil and serve hot with curry or bhaji of your choice. 

        Cheesy Paneer Bhurji

        Paneer bhurji (mashed cottage cheese curry) is an instant no fuss item which requires minimum effort. Not much of spices are required for this. 

        I have prepared this with a little twist by adding grated cheese. I used mozzarella cheese. However any cheese of your choice can be used here. 

        Paneer bhurji tastes delicious when served hot. Read on further to know the  recipe.


        1. Paneer – 200 gms
        2. Shredded mozzarella Cheese – 1/2 cup
        3. Green pea (frozen) – 1/2 cup
        4. Sweet corn (frozen) – 1/2 cup
        5. Tomato (cut into small pieces) – 1
        6. Turmeric – 1 tsp
        7. Shahi paneer masala (optional) – 2 tsp
        8. Salt – as per taste
        9. Red chilli powder – 2tsp (as per taste)
        10. Oil – 3 tsp

        Method of Preparation:

        1. Grate paneer.
        2. Heat oil in a pan. Add tomato pieces. Then add green peas and sweet corn.
        3. Saute for few minutes till the tomatoes are tender.
        4. Add salt, turmeric, shahi paneer masala, red chilli powder. Mix everything well. 
        5. Add grated paneer and mix everything nicely. 
        6. Let it be cooked for few minutes. Do stir in between so that the paneer does not stick to bottom of the pan. 
        7. Now add grated cheese and give a good mix. 
        8. Switch off the flame. Cheesy paneer bhurji is ready to be served. 
        9. It goes well with roti, paratha, naan, puri. 


        Country Chicken Curry

        Country chicken is said to be tastier than broiler. (Difference between country chicken and broiler chicken)

        This recipe is by my sweet li’l sis Nibedita. Thanks dear. 

        Let us check out how this country chicken is cooked in Odisha.

        Ingredients Used:

        1. Country chicken – 800 grams
        2. Bay Leaves (Teja patra) – 2
        3. Cardamom (Dalchini) – 2,3 small sticks
        4. Green cardamom (Choti Elaichi) – 1
        5. Black cardamom (Moti Elaichi) – 1
        6. Black paper corn (Golmaricha) – around 10 to 12
        7. Clove – 3 to 4
        8. Curry leaves – 5 to 6
        9. Dried red chilli – 3
        10. Medium sized onion – 3
        11. Tomato – 2
        12. Coriander powder – 3 Tsp
        13. Cumin powder – 1 Tsp
        14. Red chilli powder – 2 Tsp (according to taste)
        15. Pav bhaji masala – 1 Tbsp
        16. Turmeric powder – 1 Tsp
        17. Garam masala powder – 2 Tsp
        18. Ginger garlic paste – 2 Tbsp
        19. Salt – according to taste
        20. Oil – 3 Tbsp

        Method of Preparation:

        1. Marinate the chicken with salt, red chilli powder, turmeric powder, pav bhaji masala and ginger garlic paste. Mix well and keep aside at least for 20 minutes.
        2. Dry roast cinnamon, green cardamom, black cardamom, pepper corn, cloves, curry leaves, bay leaves and red chili. keep aside and let them cool.
        3. Cut two medium sized onions and two tomatoes. Blend these to a fine paste along with coriander powder, cumin powder and the roasted ingredients in step 2.
        4. Straight cut one medium sized onion and keep aside.
        5. Take oil in a pan and add the cut onions once oil is hot enough. Fry till the onions are translucent and then add the marinated chicken pieces into it. Stir nicely and put the lid on. Cook on medium flame for 10 minutes.
        6. After 10 mins, open the lid and stir the chicken again. Now let it cook on low flame for 5 minutes.
        7. Now add the blended masala (made in step 3) and mix well. Keep the lid on again and let it cook for 15 more mins.
        8. After 15 mins take the lid out, add one glass of water and 2 tsp of garam masala powder and let it cook on medium flame for 10-15 mins.
        9. Now our country chicken curry is ready to be served with steaming white rice or hot phulkas. IMG-20160706-WA0013

        Mava Coconut Barfi

        Mava (Khova) is condensed milk solid which is easily available in any Indian sweet shop or supermarket. It is mostly used in preparing different kinds of sweets and desert items. 

        Here I have prepared coconut barfi with mava. Read on for the recipe.  


        1. Mava – 150 grams
        2. Desiccated coconut – 50 grams
        3. Sugar – 2 tbsp (can be adjusted to taste)
        4. Cardamon powder – 1 tsp
        5. Ghee – for greasing

        Method of Preparation:

        1. Crumble mava.
        2. Heat a pan slightly and put the crumbled mava on it. 
        3. Keep the heat low and stir continuously.
        4. The mava will start melting and sticking together. At this stage add desiccated coconut, sugar, cardamom powder and mix. 
        5. Stir everything continuously till the mixture forms a soft single mass. 
        6. Grease a plate with ghee. Take out the mava mixture on the greased surface and flatten it with the help of spatula. Keep a thickness of one centimeter approximately.
        7. Let it cool down slightly and cut into desired pieces at this stage. 
        8. Now let it cool down completely and keep in refrigerator for half an hour.
        9. Our mava coconut barfi is ready. 

        Khajur Puran Poli (Sweet Flatbread with Date)

        Puran poli or sweet flatbread is a famous calorie loaded dish across different states of India, which is relished during various festivals. It has different names in different states like “puran poli” in Maharashtra, “vedmi” in Gujarat, “bobbatlu” in Andhra Pradesh and Telangana etc. Originally the recipe calls for a flatbread prepared from all-purpose flour and stuffed with mixture of cooked yellow gram (chana daal), jaggery and cardamom powder. And the bread is then roasted using ghee. The flavour may vary slightly from state to state.

        Here I have  used whole wheat flour for the flatbread and date, raisin, brown sugar for the stuffing.


        1. Whole wheat flour – 3 cups
        2. Water – 1 cup approx
        3. Salt – a pinch
        4. Date (seedless) – 5 to 6
        5. Raisins – 150 grams
        6. Brown Sugar – 3 tsp (can be adjusted as per desired sweetness)
        7. Ghee – 2 tbsp

        Method of Preparation:

        1. Make soft dough using whole wheat flour, a pinch of salt and water (the way it’s done for making rotis). Once dough is ready, grease it with little ghee and keep aside covered. DSC04107
        2. Grind date, raisin and brown sugar together. If brown sugar is not available, white sugar can also be used. Take the sweet mix out in a bowl.
        3. Make medium sized balls from the wheat dough.
        4. Take one ball and roll it by dusting some wheat flour as needed. Roll it till approximately 5 centimeter diameter.
        5. Then put a small portion of the sweet mix in the middle of our flatbread and cover from all sides to form a ball again.
        6. Now gently roll the stuffed dough ball to desired thickness. Dust with loose flour as and when required during rolling. Do not panic if the stuff oozes out from some places. That’s normal and keep the flatbread slightly thick.
        7. Heat a tawa and then place the flatbread on it. Let it be roasted on medium flame and flip it and let the other side be roasted.
        8. Now brush ghee on both sides of the flatbread and let it be roasted for few more minutes.
        9. Hot khajur puran poli is ready to be served. DSC04126