Chocolate Covered Strawberry

Chocolate covered strawberry 1

You can’t go wrong with strawberry and chocolate combination. There are few simple rules to follow while making chocolate covered strawberries.


  • Strawberries must be ripe with no bruises and at room temperature.
  • Wash and pat dry each strawberry with a paper towel. The strawberries have to be completely dry.


  • Fresh Strawberries – 16 oz at room temperature
  • Chocolate chips – 6 oz or more (semi sweet or bitter sweet )
  • White chocolate- for decorating (optional), I used semi sweet chocolate


  • Wash and pat dry each strawberry with a paper towel.
  • Melt chocolate chips using the microwave or using double boiler method in a bowl.
  • Dip each strawberry in chocolate. Let the excess chocolate drip.
  • Place the chocolate covered strawberry on a wax paper lined tray.
  • Let the chocolate set a bit.
  • Melt white chocolate, fill it in a piping bag and pipe lines across the strawberries.
  • Let the chocolate set completely.
  • Enjoy!

Chocolate covered strawberry 2


Badusha without curd/yogurt

badusha 3

This is my second recipe for badusha without using curd. You can find the first version with curd here. This recipe is from Mallika Badrinath’s book ” Traditional Sweets”. The original recipe calls for Dalda/Vanaspathi. But I used unsalted softened butter. It works really well too. Check out the inside of the badusha. It is soft and flaky. Yummmmm……

badusha 4

Tips for making Badusha:

The first problem with badusha is the uncooked center. Always cook badusha on low to medium heat. It will  take more than 10 minutes for the badusha’s to cook in oil and turn golden brown. If the oil is too hot, turn off the heat and let the badusha’s cook slowly.

To prevent the badusha from puffing up like poori, make a deep depression in the center. Mallika Badrinath’s tips is to poke the middle of the badusha with a bamboo skewer while frying to prevent the badusha from rising in the middle.

The ingredients below makes approximately 10 badusha’s.

Ingredients for badusha:

  • Unsalted butter/Dalda – 5 tbsps (butter should be at room temperature)
  • Baking soda – a pinch
  • All purpose flour / Maida- 1 + 1/2 cups
  • Water – as required
  • Oil – for deep frying

Ingredients for sugar syrup:

  • Sugar – 3/4 cup
  • Water – 1/2 cup

Method for making badusha:

  • Mix butter/dalda and baking soda together in a mixing bowl. Use your fingers to mix them for 10 minutes.
  • Slowly incorporate the all purpose flour/ maida into the butter mixture using water.
  • Form a soft dough. Do not knead the dough.
  • Cover the bowl with a wet cloth and set it aside for 5 minutes.
  • Divide the dough into lemon size balls.
  • Roll each ball of dough using the palm of your hand and flatten them. Use your finger to make a depression in the middle.

badusha 1

  • Cover the prepared badusha’s with a wet cloth and set them aside.
  • Heat oil in a wok for deep frying the badusha’s. The oil should be on moderate heat.
  • Gently slide few badusha’s into the oil.
  • Poke the centers of the badusha’s using a wooden skewer.

badusha 2

  • Flip the badusha and let the other side cook.
  • The badusha will take more than 12 minutes to cook on medium hot oil. Turn off the stove if the badusha’s are cooking too fast.
  • Turn the heat on again after the oil has cooled down a bit.
  • When the badusha’s turn golden brown,remove the badusha’s from the oil using a slotted spoon/jallikarandi/ladle onto a paper towel lined plate.
  • Follow the instructions above and fry the rest of the badusha’s.

Method for making sugar syrup:

  • Heat water and sugar together in a saucepan.
  • Make a sugar syrup of one string consistency.( Dip a spoon in the sugar syrup. Let the syrup cool down a bit. Take a little sugar syrup on your pointing finger. Press your pointing finger and thumb together gently. When you pull the pointer and thumb apart slowly, you will see a string of sugar syrup.)
  • Turn off the heat.
  • Dip the badusha’s in the sugar syrup.
  • Make sure that all the sides are covered in sugar syrup.
  • Remove the badusha’s from the syrup and let it rest on a parchment paper lined tray/plate.
  • I suggest dipping the badusha’s two or three times in the sugar syrup. The badusha has to dry a bit between each coat.
  • If the sugar syrup crystallizes, add little water to the sugar syrup and heat it until the sugar melts.
  • Let the badusha’s rest until the sugar syrup has completely dried.
  • Store the badusha’s in an airtight container.

Mango Icecream

Mango Ice cream 3

This is a Philadelphia style mango ice cream (ice cream without eggs) recipe. I use an ice cream maker to make ice creams. Cool off the summer with my mango ice cream recipe.

I tried making mango ice cream using frozen mango chunks. I thawed the mango chunks and pureed them. They turned our yummy. I used great value frozen mango chunks.

Mango Ice cream 14

Mango Ice cream 9


  • Ripe Mangoes – 2 big mangoes or 3 small mangoes or 1Lb frozen mango chunks
  • Whole milk – 3/4 cup, chilled
  • Sugar – 3/4 cup, adjust accordingly( see notes below)
  • Heavy cream – 1 + 1/2 cups


    • Puree the mangoes using a blender and strain them into a bowl.

Mango Ice cream 12

Mango Ice cream 11

    • Add whole milk, sugar and heavy cream to the mango puree and mix well until the sugar dissolves.
    • Follow the directions on your ice cream maker and make the ice cream.

Mango Ice cream 10

  • I have a Cuisinart ice cream maker. I chill the Cuisinart ice cream bowl for 24 hours before making the ice cream.
  • I place the chilled bowl in the ice cream maker. Place the beater inside and close the lid.
  • I turn on the machine and pour the mango ice cream mixture slowly inside the bowl.
  • The ice cream will be ready within 25 minutes of churning.
  • Transfer the ice cream into a freezer safe container and freeze for 1-2 hours before serving.

Mango Ice cream 5


  • The quantity of sugar depends on the sweetness of the mangoes. The ice cream mixture must be on the sweet side before churning. The sweetness will decrease a bit when the ice cream is ready.


Cherry Topping

Cherry topping 1

This awesome cherry topping can be used on ice creams, pancakes and waffles. The recipe is from Cooking tip of the day.  I used Oregon dark sweet cherries. The sauce is a bit thin. It works well with waffles and pancakes. But if you are going to top ice creams, add an extra 1/2 tbsp of cornstarch and 1 tbsp of water to the recipe below.

The ingredients below makes 16 oz of cherry topping/sauce.


  • Canned cherries – 15oz can
  • Water – 1/3 cup
  • Sugar – 1/3 cup
  • Cornstarch – 1 tbsp
  • Water – 2 tbsps
  • Almond extract – 1/2 tsp
  • Brandy – 1 tbsp


    • Drain the cherries and pour the syrup from the can into a saucepan.
    • Chop the cherries or use them whole.
    • Mix cornstarch and 2 tbsps of water in a bowl to a lump free paste.
    • Add sugar and 1/3 cup of water to the syrup in the sauce pan.
    • Mix well and let the syrup cook on medium heat. Stir at regular intervals.
    • Let the cherry syrup boil for 2 minutes.
    • Slowly whisk in the cornstarch mixture  and let it boil for 3 minutes.
    • Turn off the heat.
    • Stir in the cherries, almond extract and brandy.
    • When the sauce cools down, transfer the cherry topping to a jar or container and refrigerate.

Cherry topping 2


Microwave Kalakand

Kalakand (1)

A friend of mine suggested I try the recipe for kalakand from Show me the curry.

I tried it and it was simple and tasted so good. Since then, I make it for Diwali. Adding rose essence adds more flavor to the dessert.I grind the nuts to a coarse(almost fine) powder and sprinkle it on the kalakand.


  • Ricotta Cheese – 15oz
  • Condensed Milk – 14oz
  • Rose essence – few drops,use as required
  • Cardamom powder – 1/4 tsp
  • Almonds – for garnishing
  • Pistachios – for garnishing


  • Mix ricotta cheese and condensed milk in an eight inch glass dish.
  • Use a whisk to mix it until well combined.
  • Microwave the mixture for 5 minutes.
  • Remove from microwave, mix it and let it cook for 3 minutes
  • Stir again. Let it cook for 2 minutes.
  • Stir and let it cook for 2 more minutes.
  • Stir the mixture and let it cook for 6 minutes.
  • Stir and cook again for 2 minutes.
  • The result will be a crumbly but a bit moist kalakand.
  • Adjust time according to your wish, but in the end the mixture has to crumbly and a bit moist.
  • Stir in rose essence and cardamom and mix well.
  • Spread the kalakand evenly in the dish using a spatula.
  • Grind almonds and pistachios together to a fine or coarse powder and sprinkle it over the kalakand.
  • Press it down gently using a spatula.
  • Let the kalakand cool down and refrigerate it.
  • Cut it into desired shape and serve.

Kalakand (2)

Sweet Aval/Poha

Sweet Aval/Poha

This is a sweet dish that kids will enjoy.


  • Ghee – 1 + 1/2 tbsps
  • Cardamom powder – 1/8 tsp
  • Shredded coconut – 3 tbsps
  • Aval/Poha – 2 + 1/2 cups
  • Sugar – 1/4 cup + 2 tbsps
  • Saffron strands – few (optional)


  • Wash aval in water and drain it using a colander.
  • Heat ghee in a pan.
  • Add shredded coconut and cardamom powder and saute for few seconds.
  • Add aval, sugar and saffron strands(crushed,optional) to it and cook on low heat mixing continuously until the sugar melts.

Chocolate Truffles

Chocolate Truffles

I thought that I had published this post, but it has been in my draft for a very long time. Simple to make and requires few ingredients. It disappeared within minutes after I made them. You can roll them in cocoa powder or chopped nuts. Enjoy!


  • Semi-sweet chocolate grated/chopped  or dark chocolate – 4.5 oz ( 1/2 + 1/4 cup+ 1 tbsp)
  • Heavy whipping cream – 1/4 cup
  • Unsalted butter – 1 tbsp, chopped
  • Cointreau – 1 tsp (optional)
  • Unsweetened cocoa powder – for dusting


  • Pour the heavy cream in a sauce pan and bring it to a boil.
  • Remove from heat and stir in the chopped chocolate and stir until it melts completely.
  • Add the butter and stir until it melts.
  • Stir in the Cointreau.
  • Transfer it to a bowl and cover it with a plastic wrap.
  • Make sure that the plastic wrap touches the surface of the chocolate mixture.
  • Refrigerate overnight or until it is firm enough to roll
  • Roll a tbsp of the mixture into balls and refrigerate until firm.
  • Roll the balls in cocoa powder.
  • Dust the excess cocoa powder using a brush and refrigerate until ready to serve.

I am sending this post to the following events :

Foodomania’s Christmas Cook-Off Contest’s Lets cook edible gifts for Christmas

My Culinary Creations Cookies and cakes for Xmas

Ghar ka Khana’s Merry Christmas Celebrations