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  A simple and easy stir fry recipe made with ivy gourd or also known as tindora or tondekai in kannada. There are many recipes derived out of this veggie, but the popular recipe in the south indian stir fry variant. The recipe is an ideal side dish to the rasam rice or sambar rice recipe and can also be served with chapathi or roti for dinner. South indian cuisine typically deal with the many stir fry recipes for lunch and dinner. these are typically stir fried with dry coconut masala with dry spices in it for the heat. one such simple and easy stir fry recipe is the thondekai palya or dondakaya fry known for its crunchiness and its crisp taste. INGREDIENTS: for masala paste: • 1 cup coconut, grated or 2 handful • 1/4 tsp mustard • 2 dried red chilli(add more as your taste) for tempering: • 3 tsp oil • 1/4 tsp mustard • 1 tbsp urad dal • 500 gms thondekai / tindora / ivy gourd, sliced • 3 tsp jaggery • ½ tsp turmeric • 1 tsp salt • ¼ cup water METHOD:   • fi...

  Kulfi is a popular Indian dessert, which made on many occasions. Here we bring quick and easy kulfi recipe that can be made with only 3 ingredients. INGREDIENTS: • 1 liter milk • 3-4 mangoes • 10 tsp sugar • Badam pieces, for garnishing METHOD: • To make this kulfi, first we need to boil the milk till it reduces to half its original quantity. Now, add sugar and badam and allow it to cool completely. (Boiling the milk may take around 30–40 minutes, so make sure to keep stirring it occasionally.) • Meanwhile, remove the seed of the mango while keeping its shape intact. Remove the top part of the mango. Gently squeeze the mango and use a knife to loosen the pulp around the seed. Pull it out and keep it upright in a cup or glass. • Fill these mango shells with the prepared kulfi mixture. Freeze for 5 to 6 hours, then remove the peel, cut it into slices, and serve chilled.

  palak dumplings is a healthy and delicious steamed snack. St eamed palak dumplings are made of palak leaves, paneer and herbs. healthy Indian dumplings are mildly-spiced yet aromatic and flavourful, these dumplings will be loved by young and old alike, and hence a brilliant means of including greens in your diet. Steaming ensures minimal use of oil making this a great option for weight-watchers too. INGREDIENTS : • Palak - 1 bunch • Paneer - 200gms • Corn - 1cup • Salt- 1/2 tsp • Lemon juice- 1 tsp • Chilli flakes- 1tsp • Oregano- 1 tsp METHOD: • Blanch the palak for 30 seconds. Then keep it aside. • In a vessel add grated paneer, corn,salt,lemon juice, chilli  flakes  and oregano mix well. Keep it aside. • Take one small  ladle, place 2 blanched palak and fill the paneer stuffing and close the leaves. • Repeat it for every palak. Once it over steam this for 5 min. • Then serve hot palak dumplings with ketchup..

  "Heard of the viral 3-ingredient mousse? No bake, no sugar – just amarphal magic! Kids approve, ready in 5 mins!" Yes. Today I am going to share this viral recipe with you. That is persimmon mousse. This no-bake treat went viral on Instagram for its "magic" pudding transformation—silky, chocolatey, and ready in 5 minutes. Packed with vitamins A and C from amarphal, it's a guilt-free snack. Ripe persimmons blend like custard without eggs or cream. INGREDIENTS: (Serves 2-4) • 3 ripe persimmons (soft Fuyu/amarphal) • 3 tbsp unsweetened cocoa powder • 2 tbsp honey METHOD: • Slice ripe persimmons, scoop pulp (discard skin/core). • Blend pulp with cocoa and honey until smooth and fluffy (1-2 mins). • Transfer to a mould or glasses. • chill 1-2 hours. Top with cocoa powder and slice of fruit. • Enjoy the dessert. • Store up to 2 days in fridge. 

  punarpuli or commonly known as kokum is found in fresh or dried form. kokum has several medicinal benefits and is used to treat constipation and in case of indigestion. the good thing about this sun dried kokum is it last almost forever. sun dried kokum is easily available in any indian store. This is very simple recipe with mixed combination of tangy, sour, spicy and sweet. a tasty and healthy kokum rasam or  punarpuli saaru  for your perfect winter or monsoon lunch. INGREDIENTS: Serves: 3 1cup= 200ml • 8 sun dried kokum / punarpuli peel • 1/2 tsp crushed black pepper, or can use more, it will help healing your cold • 1 tsp ghee • ½ tsp jeera / cumin seeds • 1/2 tsp turmeric • 1 green chilli, optional • 3 tsp jaggery powder • Few curry leaves • 1/4 tsp Asafoetida • 3 cups water • 1tsp salt METHOD: • soak the punarpuli / kokum peels and a green chilli in a cup of hot water for 30 minutes,...

 Pomgranates are a good natural remedy for people suffering from diarrhoea. It is anti-diabetic, aids digestion, and is effective against worms, as well as a few other skin & stomach-related issues. One can use fresh peels to make this dish or use sundried peels. I am using fresh peels. INGREDIENTS: • 1/2 cup Pomegranate peels, pieces • 1/2 tsp Cumin seed/jeera • 1/2 tsp Pepper • 1/2 cup Coconut, fresh/desiccated • 1 cup curd • 1 tsp Ghee • 1/2 tsp Salt To temper: • 1/2 tsp Ghee • 1/4 tsp Mustard • 1/4 tsp Cumin seeds METHOD:   • Wash and clean the pomogranate peels. Gently scrape all the inner thin whitish portion of the peel. This will be a little bitter and hence we won't be using it. Next, tear the cleaned pomegranate peels into small pieces. • In a frying pan, add ghee and pomegranate peels. Add cumin seeds and pepper, and fry them all until the cumin seeds and pepper become slightly crisp...