Jun 27, 2012



This is made  by using seeds of Jackfruit  . It can be used for making tasty curries. I love Chakka   . Whenever its available in our place [Kerala]  my mom will make arrangement to send  it to me . This time too , She didn't forget . I preserved the seeds and the result is here...

Chakka kuru - 18 - 20 (peeled ,boiled and smashed)
Grated coconut - 1 cup
Sugar - 1/2 cup (up to your taste level)
Cardomom powder- a pinch

Combine all the ingredients together and make into small balls.Refrigerate and serve ..

Jun 23, 2012


Prepared and photography by  Fari Rahman

Oreo Truffles :) ♥
Yummy, gooey and chocolaty! :D
What you need:
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1pkg. (15.5 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Make it:
MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.
TOP it off with soem nuts or toffee bits :)


 I am quite fond of Afghani Biryani. I had tried some from Lulu at Khalidiya Mall and was almost instantly addicted .Its one of the main reason I visit Lulu every week...he he ....Sshhhh...Then I started thinking " Why not prepare it myself ? ". A Google search yielded a lot of recipes but I had no way of finding out which one was genuine .Eventually I decided to try my luck .The recipe I have used here is nearly perfect .Looks like I wont be visiting Lulu in a while.

500 grams basmati rice
1kg chicken (cut into small pieces)
2 tsp garam masala
6 red chilies
7 to 12 cashew nuts
onions  5 sliced and fried and make it paste
5 cloves
2 cinnamon sticks
2 pieces of cardamom
3 green chilies (add more according to your taste)

 fresh coriander
-1 small bunch chopped 

garlic paste 2 tbsp
1 tsp saffron (dissolved in 1/4 cup milk)
beaten curd one cup
juice of 2 limes
4 boiled eggs for decoration
5 tbsp ghee or oil
First grind the  red chilies and cashew nuts. Then mix the chicken  pieces with the ginger-garlic paste and beaten curd and put aside. Heat four tablespoons ghee or oil and fry the chili paste, add the chicken , fried onion paste , 1 tsp garam masala, and salt to taste. As the ghee separates from the mixture, and cook . Take a wide vessel, fry the whole spices in 1 tbsp. ghee/oil, add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and add the spices mixed together. Afterwards, take another wide vessel (thick bottom) and line it with ghee, spread a layer of rice in it and cover it with half the chicken, spread half of the spice mixture and lime juice, put a layer of rice followed by a chicken layer and finish with a final layer of rice. Cover the rice with saffron milk and some ghee, cover it tightly, and cook for twenty minutes over a slow fire.                                                      


Jun 18, 2012



Milk 1 1/2 ltr
Condensed Milk/Milkmaid 1 tin
Sugar 6-10 tbsp
Sago Seed 1/2 cup
Apple  1 CHOPPED


1. Boil and reduce milk till it reaches the 3/4th of the total quantity in a deep bottomed vessel.

2. Cook Sago seed in a separate pan alongwith water. Don't add more water to it. When the sago seed is done, dry up the extra liquid in the pan.or  drain excess water

3. Add condensed milk and sugar to the reduced milk. Mix well.

4. Add the Sagoseeds to it and boil till it reaches the preferred consistency.

5. Switch off the flame and let it cool.

6. Serve cold with grated or chopped apples, sliced almonds  ..