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teamed Nendhra Bananas (Puzhungiyathu) served hot on a banana leaf in a woven basket – traditional Kerala breakfast

Nendhrapazham Puzhungiyathu – Nutritious Steamed Bananas


Steamed Bananas - Nendhrapazham Puzhungiyathu: A Nutritious Delight


Steamed Nendhra Bananas—or Nendhra Pazham Puzhungiyathu as we lovingly call it in Kerala—are more than just a healthy breakfast. They're a piece of home. This traditional dish, made by steaming ripe Nendhra bananas, is a classic in every Malayali household, often served during breakfast, Onam feasts, or just as a soul-soothing snack.

 

    Steamed Bananas, particularly known as Nendhrapazham Puzhungiyathu in Kerala, offer a unique and nutritious culinary experience. Steaming bananas isn’t common in most cuisines, but it draws out the astringent properties, making them easy to digest and perfect for a light, nourishing meal.

    Nendhra Bananas, with their golden yellow colour and firm flesh, are specially suited for steaming. Their thick skin protects the flesh as it softens gently through the cooking process, locking in nutrients and a mild sweetness.

Uses of Nendhra Bananas in Kerala Cuisine

Nendhra Bananas are versatile in Kerala cuisine:

Raw Banana(Ethakkaya/ Nendhra Kaya) Uses: 

  • Raw Nendhra Bananas are used for making savouries like Banana Chips/Kaya Varuthathu (Upperi) and Sharkkara Upperi.
  • They are integral to traditional dishes such as Kaalan, Mezhukkupuratti, Mathura Curry, Pulissery, and Koottukari.
Ripe Banana (Etha Pazham/Nendhra Pazham) Uses:
  • Ripe Nendhra Bananas suits well in making Pazha Pradhaman and Nendhrapazha Appam.
  • Their firm texture when ripe makes them ideal for Pazham Pori (Banana Fritters).

Steamed Bananas in Kerala and Beyond

    Steamed Bananas (Nendhra Pazham Puzhungiyathu) are commonly served in Kerala as a breakfast item or snack. This dish can be enjoyed on its own or paired with Puttu, Idiyappam, Vellayappam/Appam or with Rava Upma.  It's also a traditional dish and makes appearances on festive ocassions like Onam Sadhya and Vishnu Sadhya feasts.

Interestingly, this tradition crosses borders. In Malaysia, Indonesia, and Singapore, similar steamed banana dishes like Pisang Rebus are common. Here in Malaysia, Pisang Tanduk bananas are steamed with pandan and served with salted grated coconut.

Health Benefits of Nendhra Bananas

Nendhra Bananas, are rich in nutrients:

  • Potassium and Vitamins: They help regulate blood pressure, prevent kidney stones, and reduce the risk of stroke.
  • Digestive Health: They prevent stomach ulcers and help regulate blood glucose levels, providing sustained energy.


Steaming the bananas with their skin helps balance the overripe sweetness, making it a perfect, balanced, and filling breakfast.

 

Traditional and Modern Methods of Steaming Bananas

    Some cook these bananas in jaggery or sugar syrup, but the traditional steaming method retains more nutrients.


Family Note: My MIL’s mother, Clemmi Thaathi, made a version called Nendhra Pazham Pani, with jaggery and cloves, served alongside Vellayappam.


    My mom whips up a snack by Roasting sliced Nendhra Bananas in ghee with a sprinkle of sugar. Heavenly! I love this with Upma, Vellayappam, or Idiyappam.

Modern Techniques

    For modern convenience, you can steam bananas using a steamer, pressure cooker, or even a microwave. 


Do you love Kerala Nadan Palaharams? Click the link for a wide range of Authentic Kerala Snacks.


Steamed Nendhra Bananas Recipe Overview

  • Cuisine: Kerala (India)
  • Difficulty: Easy
  • Serves: 2-3
  • Author: SM - Essence of Life - Food

Time Estimate

  • Steamer/Pressure Cooker: 10–15 Minutes
  • Microwave: 2–3 Minutes

Curious about this variety of Banana - Nendhra Banana/ Ethapazham/Pisang Tanduk - Discover a wide range of Recipes featuring Nendhra Pazham, here...

 

Discover the Secret to Perfectly Steamed Nendhra Bananas -Kerala's Traditional Recipe


Ingredients:

  • Nendhra Bananas - 2 Nos.
  • Water - For Steaming

Method - Step-by-step Instructions:

Preparation:

  • Wash and cut the Nendhra Bananas into 2 or 3 pieces, depending on the size.
  • Leave the skin on.
  • Alternatively, keep the bananas whole and make 2-3 small slits over the skin.

Cooking Steamed Bananas - Nendhra Pazham Puzhungiyathu

In a Steamer:

  • Fill the steamer/pressure cooker with 1–2 cups of water and allow it to boil.
  • Place the cut banana pieces in a steamer basket/tray.
  • Cover the lid of the steamer and steam the bananas on high flame for 5 minutes.
  • Lower the flame and cook for another 5–8 minutes, until the bananas turn soft.
  • The skin will turn black and start to split in places.
  • Remove the steamed bananas from the steamer and allow them to cool for 5–10 minutes.
  • Peel and serve, hot or cold.

In a Pressure Cooker:

  • Fill the pressure cooker with 1–2 cups of water and allow it to boil.
  • Place the grid.
  • Place the cut banana pieces in a bowl or plate and place it over the grid.
  • Cover the lid of the pressure cooker (no need to use the pressure regulator/vent weight).
  • Steam the bananas on high flame for 5 minutes.
  • Lower the flame and cook for another 5–8 minutes, until the bananas turn soft.
  • The skin will turn black and start to split at places.
  • Remove the steamed bananas from the steamer and allow them to cool for 5–10 minutes.
  • Peel and serve, hot or cold.

In a Microwave (Easiest & Quickest Method):

  • Cut the bananas into 2–3 pieces and make very small slits over the skin.
  • Place the bananas in a microwave-safe bowl with a lid.
  • Place a small microwave-safe coffee mug (filled halfway) with water over the lid.
  • Microwave on high power for 2–3 minutes, depending on the size of the banana.
  • The skin will turn black and start to split in places.
  • Remove the steamed bananas from the steamer and allow them to cool for 5–10 minutes.
  • Peel and serve, hot or cold.

Pro Tips & Notes:

  • While cooking bananas in a microwave, make small slits over the skin to ensure even cooking.
  • Open-cooked bananas tend to become dry once cooked.
  • Cooking bananas in a microwave-safe bowl covered with a lid retains moisture.
  • Adding water in a coffee mug over the lid helps retain the moistness in steamed bananas.
  • Microwaved Steamed bananas taste quite similar to those cooked in a steamer.

Serving Suggestions:

  • Serve with a drizzle of sugar/jaggery syrup.
  • Cook the sugar/jaggery syrup with a few pods of cardamom/cloves.
  • Serve steamed bananas with freshly grated coconut.
  • Serve with a few spoons of sugar.
  • Serve with a drizzle of melted ghee.

As Baby Food:

  • Suitable for babies 6 months and above.
  • Remove the black seeds in the centre before feeding.
  • Add a few teaspoons of ghee to the steamed bananas.
  • Add sugar/jaggery syrup (optional).
  • Mash finely without lumps before feeding to babies.
  • Steamed Nendhra Bananas/Pisang Tanduk are nutritious and easily digestible.

FAQs

Q: Can I refrigerate steamed bananas?

  • Yes! Store in an airtight box. Reheat gently before serving.

Q: What type of bananas should I use?

  • Only Nendhra (ethapazham/pisang tanduk). Other varieties don’t hold shape when steamed.

Q: Can I make it in advance?

  • Absolutely. You can steam in the morning and serve later. Best enjoyed warm.

Q: Is this gluten-free?

  • Yes, completely gluten-free and vegan too!

Related Recipes:

  • Kerala Banana Chips (Kaya Varuthathu)
  • Pazha Pradhaman
  • Nendhrapazha Appam
  • Ghee Roasted Nendhra Pazham 

 

Authentic Kerala Cuisine: Steamed Nendhra Bananas

    Nendhra Pazham Puzhungiyathu isn’t just a recipe. It’s a warm memory of kitchen steam, banana leaves, and generations before us. This dish embodies the love and nourishment Kerala cuisine is known for.

    Give it a go. Make it for breakfast, pack it in a lunchbox, or pair it with a drizzle of nostalgia.  Tell me how it turned out in the comments below!



BEANS, LENTILS & PULSES
CHANA MASALA RECIPE

     Chana Masala/Chole Masala is a popular dish from Punjabi Cuisine.  It is usually called along with its counterpart Batura - 'Chole Bature'. White Chana/Kabuli Chana/Chick Peas are colloquially called 'Chole'.  This Spicy dish goes well with Batura a fluffy deep fried Indian bread. Chana Masala is a dish rich with Proteins and has a wonderful combination of flavours and tastes. Freshly ground spices add more flavour to the dish. It is prepared with White Chick Peas otherwise called as Kabuli Channa, which is a good source of Protein and Carbohydrate.  It is also rich in Cholesterol lowering fibre and totally a fat-free food.
     I usually prepare Channa Masala along with Batura, which is Chef Damodar's recipe. I have been preparing this recipe for more than 12 years since I watched it on a TV cooking show.  This Chana Masala recipe was combined with Batura recipe in the show. The curry goes well not only with Batura, but also it suits along with Rotis, Chapatis and Dosa too.  At home, we all prefer a gravy version of curries for Rotis. So at times for a change, I prepare Punjabi Chole/Amristari Chole along with Baturas, which is a dry version.
 

White Chick Peas - Kabuli Chana



    Soaked and cooked White Chick Peas are added to well sauteed Masala Mix and the addition of Chana Masala Powder, Chaat Masala and Black Salt adds an extra zing to the curry. This Chana Masala recipe with freshly ground spices and flavour enhancers caters a perfect balance of tastes. This curry is equally spicy with a note of tanginess and sweetness in it.  Chana Masala goes well with Tandoori Rotis, Chapatis, Parotta, Kulchas, Parathas, Pooris, Baturas and Naans.  Also, it can be served along with Pulaos, Jeera Rice or steamed Basmati Rice.


Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Serves - 3-4
Author - SM


Soaking Time - 8-10 Hours/Overnight
Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes



HOW TO COOK CHANA MASALA RECIPE


BEANS, LENTILS & PULSES
CHANA MASALA RECIPE

INGREDIENTS :

White Chick Peas/White Chana/Kabuli Chana - 1 Cup
Onions - 2 Nos(Big)
Tomatoes - 2 Nos(Big)
Green Chillies - 4-5 Nos.
Ginger-Garlic Paste - 2 Tspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Coriander Powder - 3 Tspn
Chat Masala Powder - 1 Tspn
Chana/Chole Masala Powder - 1 Tspn
Curd/Yoghurt - 1/2 Cup
Tamarind Paste - 1/2 Tspn(Optional)
Oil - 2-3 Tbspn
Salt - To Taste
Black Salt - a Pinch (Optional)
Sugar - 2 Tspn(Optional)

Spices :

Cinnamon 1" Stick - 2 Nos.
Cloves - 3-4 Nos.
Cardamoms - 3 Pods
Star Anise -1 Flower

To Garnish :

Coriander Leaves - few

Serving Suggestion :

Finely Sliced Onions
A Drizzle of Lemon Juice


BEANS, LENTILS & PULSES
CHANA MASALA RECIPE



METHOD :

To Soak & Cook White Chick Peas/Chana :

  • Clean, Wash and Soak White Chick Peas/Chana Overnight or for at least 8-10 hours.
  • Alternatively can soak the White Chick Peas/Chana in Boiling Water for 3-5 Hours.
  • Once soaked, drain the water used for soaking.
  • Add 3 Cups of Water to the White Chick Peas/Chana & Pressure cook.
  • Pressure cook on high flame for 2 Whistles, reduce the flame and cook for other 4-5 whistles.
  • Adjust the cooking time to suit your cooking preference.

For White Chick Peas/Chana Masala :

  • Grind Onions to a fine paste and keep it aside.
  • Puree the Tomatoes and keep it aside.
  • Heat Oil in a pan, splutter the spices mentioned under ' Spices' on a low flame until fragrant.
  • Add Onion paste to the spluttered spices and saute it on a low flame until the raw flavour goes.
  • Add Green Chillies and Ginger-Garlic Paste to the above and saute it on a low flame for few minutes.
  • Pour in the Tomato Puree and cook for few minutes.
  • Add Turmeric Powder, Red Chilli Powder, Coriander Powder and give a quick stir.
  • Add Chaat Masala & Chana Masala powders to the above and mix well.
  • Fry the above Masalas on a low flame and saute them until oil separates from the mix.
  • Pour in the Curd/Yoghurt and mix well.
  • Add the cooked White Chana to the Masala along with Salt and cook on a low flame for few minutes.
  • Add Tamarind Paste to the Chana Masala and mix well.
  • Cook this until Chana Masala reaches the desired consistency.
  • Finally, sprinkle Black Salt and Sugar to the Chana Masala and give a quick stir.
  • Garnish Chana Masala with finely chopped Coriander Leaves.
  • Serve Chana Masala along with Batura, Puri, Parotta, Chapati, Paratha, Naan, Kulcha or any other Indian Bread of your choice.
  • Goes well with rice dishes like Pulaos, Jeera Rice and steamed Basmati Rice too.
  • Can Serve Chana Masala with Raw Onion Slices and with a drizzle of Lemon Juice.

For detailed recipe on how to make Channa/Chole Masala Powder, Click here ...


NOTES :

  • Adjust the amount of spices to suit your taste preference.
  • Can substitute Tamarind with Aamchur Powder.
  • Adding Tamarind, Black Salt & Sugar to this Chana Masala Recipe is purely optional.
  • For Cooking Tips for Beans, Lentils & Pulses, Click here...
INDIAN BREADS
BATURA

      Batura is a fluffy deep-fried Indian bread prepared with All-purpose flour.  This is a foolproof recipe which I had been following for years since I saw it in Chef Damodar's Cooking Programme.  The measurements are strictly followed as instructed by the chef and it has never failed me.  Baturas turns out to be soft, fluffy, tasty and all the more they are not Oily too.
     There are many versions and recipes for making Baturas, where some recipes call for Yeasts, Eno (fruit salt) etc., This recipe uses Baking Soda and Curd in it.  I always use All-purpose flour while making Batura.  This is a simple recipe which can be incorporated within 30–45 minutes of time.  We don't need much of leavening time for this Batura Recipe. As I have used Baking Powder in this recipe, leavening the dough for a longer time would result in oily Baturas.
     South India is a rice-eating society, the culture of Chapati & Poori slowly seeped into the Cuisine.  But the eating out culture has brought quite a lot of North Indian Bread varieties & Curries, along with various other dishes, into the South. I would surely say that Doordarshan(Indian National Channel) has also played a vital role in spreading the diverse Indian Cuisine into nook and corners.
     Batura served with Chana Masala/Punjabi Chole is one dish commonly served in South Indian Restaurants alongside various South Indian Tiffin items.  To my dismay, I have always seen that they would serve them for lunch or in the evenings for dinner, but not as a breakfast dish. I love to have those big sized Baturas which they serve in Coimbatore Annapoorna Gowrisankar.  They serve it along with Chana Masala garnished with fresh Onions, Carrots and a drizzle of Lime Juice. If my memory doesn't flaw, during the early 80s they used it to serve Batura along with Dry Green Peas Curry, which gradually changed into White Chana Masala.


Cuisine - Indian
Course - Main Course
Difficulty - Medium
Serves - 2
Yields - 5-6 Baturas
Author - SM

Preparation Time - 5–10 Minutes
Leavening Time - 30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes

For more recipes on INDIAN BREADS, Click here...


HOW TO MAKE BATURA



INGREDIENTS:

For the Dough :

All-Purpose Flour - 1 Cup
Curd/Yoghurt - 2 Teaspoons
Salt - To Taste
Baking Powder - 1 Pinch
Oil - 2 Teaspoons
Water- as required

To Deep Fry:

Oil - to Deep Fry


INDIAN BREADS
BATURA


METHOD:

KNEADING THE DOUGH:

  • Sieve All-Purpose Flour with Baking Powder & Salt, once.
  • Make a hole at the centre of the flour mix, pour Curd/Yoghurt and Oil into it.
  • After adding Oil & Curd/Yoghurt to the flour, mix & combine the ingredients before kneading.
  • Knead the dough, adding a little water at a time.
  • Knead it into a stiff dough. 
  • Cover the bowl and let it rest for 30–45 minutes.

NOTES:

  • You will need approximately lesser than 1/2 Cup of Water for 1 Cup of Flour.
  • The amount of water totally depends on the type of All-purpose Flour used.  Adjust Accordingly.
  • If you need more water, do not add directly to the flour mix.
  • Instead, dip your fist into the water and apply to the mix and knead it.
  • The longer you knead the dough, it tends to become soft and pliable. 
  • The dough should be stiff, but soft and without any cracks.

RESTING THE DOUGH :

  • Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap, or cover the bowl tightly with a lid.
  • Leave the dough aside, for at least 30 minutes.
  • Covering the dough traps moisture, otherwise, it will dry out forming a crust.
  • And keep the dough covered all the time.
  • If time permits, rest the dough for an extra hour in cold weather conditions. 
  • Warm weather softens the dough quickly.

ROLLING THE DOUGH :   

METHOD:

  • Divide the dough into equal portions.
  • Roll out each portion into medium-sized, slightly thick circles.
  • Roll them with even thickness.
  • Dust the rolling board with dry flour while rolling the dough.
  • Do not use too much flour while you roll the dough.

 

DEEP FRYING THE BATURA

  • Heat the oil in a deep pan on a high flame and allow the oil to smoke off.
  • Lower the flame to medium-high.
  • Gently drop the rolled Batura, one at a time, into the hot oil.
  • Carefully and gently press the Batura with the slotted spoon until it fluffs up.
  • Flip the Batura and cook the other side.
  • Fry the Batura until they turn slightly golden yellow in colour.
  • Do not fry the Baturas on a high flame or allow it to burn.
  • Once fried, remove the Baturas from the oil with a slotted spoon
  • Allow it to drain on clean Paper towels.
  • Follow the suit for rest of the Baturas.
  • Serve Baturas hot with Chana/Chole Masala, Punjabi Chole, Chana Dal Masala, Kheema Fry or any other side dish of your choice. 
  • Serve Baturas hot with your choice of Vegetarian/Non-vegetarian Side Dishes.
  • Goes well with Raithas, Punjabi Aam Achar(Mango Pickle)etc.,

NOTES :

  • Do not overheat the Oil while frying the Baturas.
  • Deep-fry the Baturas on a medium-high flame.
  • Serve Baturas hot or at room temperature.
  • This Batura recipe retains softness and fluffiness even after a long time.


Rich and creamy Badam Halwa, a traditional Indian sweet, served in a clay bowl. Homemade recipe for festive celebrations, photographed by my daughter.
Badam Halwa served in a traditional clay bowl – a Heartfelt Recipe for a Classic Indian dessert

"Irresistible Homemade Badam Halwa Recipe: Authentic Indian Sweet for Festive Celebrations"

 

Badam Halwa (Almond Halwa) Recipe

    "Badam Halwa or Almond Halwa" is a delightful, creamy dessert that’s rich in flavour and tradition. This delectable treat is perfect for celebrating festive occasions like Diwali, bringing warmth and sweetness to every gathering.

What is Badam Halwa

    Badam Halwa boasts a silky and creamy texture that melts in your mouth, making it a unique and sumptuous dessert. Traditionally prepared for special occasions, this dish combines ground almonds, sugar, milk, ghee, and aromatic spices like cardamom and saffron.

Discover the History and Rich Flavours of Badam Halwa

    Badam Halwa is more than just a dessert; it carries a rich legacy rooted in Indian culinary traditions. Originating from the royal kitchens of South India, this indulgent treat was often prepared during festivals and special occasions to celebrate abundance and joy. The use of almonds, ghee, and saffron reflects the luxurious ingredients that were historically reserved for grand feasts, symbolising wealth and prosperity.

    Over time, Badam Halwa has become a popular festive sweet across different regions of India, each adding its own touch. While some versions incorporate milk for a creamier texture, others highlight the robust flavour of almonds with minimal additions. The subtle fragrance of cardamom and the golden hue of saffron bring out the authentic taste and aroma that make Badam Halwa a timeless favourite.

    In every spoonful, you can savour the nutty richness and silky texture that melt in the mouth—a true testament to the artistry involved in traditional Indian sweets.

Movie-Inspired Badam Halwa Story: A Quirky Take on this Indian Sweet

      In the Tamil movie "Sila Nerangalil, Sila Manithargal," based on a Novel written by writer Jayakanthan.  There's a scene which caught my attention, where a mother claims to have made a "cheat version" of Badam Halwa using potatoes and almond essence instead of the expensive nuts. This quirky take always lingers in my mind, reminding me of the culinary creativity that can emerge from necessity. I’m yet to try that potato variant, but I recently made a Halwa with Sweet Potatoes that turned out absolutely awesome! It was so good, and it makes me even more curious about the potato version.

Why You'll Love This Recipe

  • Easy to Make: With a straightforward method, you can whip up this festive delight in no time.
  • Perfect for Celebrations: Ideal for Diwali, weddings, or any festive occasion.
  • Versatile Ingredients: Use readily available ingredients, with options for adjusting sweetness and richness.


    Looking for more festive inspiration? Explore a wide collection of delightful Diwali Recipes for more traditional sweets and treats that will wow your guests and make your celebrations memorable!

     

Recipe Overview

  • Cuisine: Indian
  • Recipe Type: Sweet
  • Difficulty: Easy
  • Servings: 3-4
  • Author: SM

Time Estimate

  • Soaking Time:
    • Hot Water: 20–30 minutes
    • Cold Water: 4–5 hours
  • Preparation Time: 10–15 minutes
  • Cooking Time: 20–30 minutes
 

"Ultimate Step-by-Step Guide for Homemade Badam Halwa (Almond Halwa): A Traditional Indian Sweet Recipe"

Ingredients

  • Almonds: 1 cup
  • Sugar: 3/4 cup (adjust to taste)
  • Milk: 3/4 cup
  • Ghee: 6–7 tablespoons
  • Cardamoms: 5–6 pods
  • Saffron: A few strands (optional)

To Garnish:

  • Cashew nuts: A few
  • Almonds: A few
  • Pistachios: A few

 

Method:

Preparation Steps

Soak the Almonds

  • Wash and soak the almonds in hot water for about 15–20 minutes. This helps in easy peeling.

    Pro Tip: Soaking almonds in hot water not only softens their skin but also enhances their flavour, making them easier to blend.

Prepare Cardamom Powder

  • Powder the cardamom pods with a few teaspoons of sugar until fine, then set aside. 

    Pro Tip: Grinding the cardamom with sugar helps to keep the powder from clumping and releases the aromatic oils for better flavour. Alternatively, use a mortar and pestle for a more aromatic cardamom powder.

 Soak Saffron

  • Soak saffron strands in warm milk for a few minutes to infuse its colour and flavour.

    Pro Tip: Using warm milk helps to release the saffron's essential oils, intensifying both its flavour and colour in the halwa. The longer you soak saffron, the richer the colour and flavour!

Prep the Garnish

  • Sliver the cashew nuts, almonds, and pistachios for garnishing later.

    Pro Tip: Lightly toasting the nuts before garnishing enhances their crunch and adds a nutty aroma to the dish.

Blanch the Almonds
  • Peel the skin off the soaked almonds, then rinse the blanched almonds to remove any residual bitterness.

    Pro Tip: Blanching not only makes peeling easier but also ensures that your halwa has a smooth, creamy texture without any grit.

Make Almond Paste

  • Grind the blanched almonds with 1/4 cup of milk until you achieve a fine paste. 

    Pro Tip: Adding a bit of milk while grinding helps achieve a smoother consistency, preventing the almonds from becoming too oily.

      

Cooking Steps

Cook the Mixture

  • In a non-stick pan, heat 3–4 tablespoons of ghee. Pour in the almond paste and the remaining milk, stirring well until combined.

    Pro Tip: Using a non-stick pan prevents the halwa from sticking and allows for even cooking, making cleanup a breeze!

Add Flavours

  • On a low flame, continuously stir the mixture for a few minutes. Add the saffron milk, cardamom powder, and sugar, mixing well.

    Pro Tip: Patience is key here; low heat and continuous Stirring helps to develop a rich texture and prevents the halwa from burning. 

Thicken the Halwa

  • Cook on a low flame until the halwa thickens, adding ghee in teaspoons at intervals. Stir until the halwa starts to leave the sides of the pan.

    Pro Tip: Gradually adding ghee ensures that the halwa absorbs it better, creating a luscious and indulgent final product.

Final Touch

  • Switch off the flame and stir in a teaspoon of ghee for added richness.

    Pro Tip: Adding ghee at the end enhances the flavour and gives the halwa a beautiful shine, making it look more appealing.

Garnish

Serve the Badam Halwa hot, garnished with slivered nuts.

Pro Tip: For an extra festive touch, sprinkle some edible gold leaf or silver varak.

 

FAQ: Badam Halwa (Almond Halwa)

Can I use almond flour instead of whole almonds?

  • Yes, you can use almond flour, but the texture may differ. For the best results, it’s ideal to use whole almonds that you blanch and grind yourself.

How can I make this recipe vegan? 

  • To make a vegan version, substitute the ghee with coconut oil or a vegan butter alternative, and use plant-based milk like almond or coconut milk.

How long does Badam Halwa last? 

  • Badam Halwa can be stored in an airtight container in the fridge for up to a week. Reheat before serving for the best texture.

Can I freeze Badam Halwa? 

  • Yes, you can freeze Badam Halwa. Store it in an airtight container for up to a month. Thaw it in the fridge overnight and reheat before serving.

What can I serve with Badam Halwa? 

  • Badam Halwa pairs beautifully with a scoop of vanilla ice cream, or you can serve it alongside other Indian sweets for a festive dessert platter.

Is it necessary to add saffron? 

  • Saffron adds a unique flavour and a beautiful colour, but it’s entirely optional. If you don’t have saffron, you can skip it or use a few drops of yellow/orange food colouring instead.
 
 

*Trivia: 

Memories Through the Shards of Glass: An Emotional Moment While Making Badam Halwa.

    Every recipe has a story, and sometimes, the kitchen brings unexpected moments that stay with us forever. The image you see here carries a memory that is both dear and a bit daunting.

 

"This photo is special to me as it was taken by my daughter during a rather eventful day in the kitchen. While finishing up the Badam Halwa, I had a minor mishap with some glassware, resulting in a nasty cut on my foot. As I struggled to manage the situation, my daughter rushed to my aid, cleaned the wound, and dressed it up. Despite the not-so-pleasant experience, she still managed to capture this beautiful shot. It's a bittersweet memory that adds a unique touch to this special dish, and  making the moment even more memorable."



Hearty Indulgence

    Indulging in Badam Halwa is more than just enjoying a sweet treat; it's about creating cherished memories and celebrating the special moments in life. This creamy, rich dessert is perfect for festive occasions, bringing warmth and joy to your celebrations. Whether it's Diwali, a family gathering, or just a sweet craving, Badam Halwa is sure to impress.

    If you loved making this delightful dessert, why not try your hand at some other delicious Indian sweets? Check out these recipes to satisfy your sweet tooth:

  • Gulab Jamun: A classic favourite, these soft and syrupy delights are a must-try!
  • Carrot Mysore Pak: A unique twist on the traditional Mysore Pak, adding the goodness of carrots.
  • Kheer (Rice Pudding): This creamy rice pudding infused with cardamom is perfect for any occasion.
  • Rasagulla: Light, spongy, and soaked in syrup, these Bengali treats will leave you wanting more!

    Join the conversation in the comments below and share your thoughts on this Badam Halwa recipe or your own memories associated with it. Happy cooking and sweet indulgence!


AROUND THE WORLD
BEEF RENDANG
       According to me, Rendang is quite reminiscent of Hari Raya(Id-ul-Fitr).  Those were our initial days in Malaysia and it was only then,  my kids had started their schooling. The new school and curriculum took us offhandedly with upcoming board exams and a new language - Bahasa Melayu.  My son had to sit for his UPSR(final year Primary Exams) within 7 months of starting his schools in Malaysia.  By the time we got to know the subjects and how to approach for the exams, it was almost time for his board exams.  Least to mention the stress which the new language brought along with it. He had to take at least a minimum passing score in Bahasa to get into his secondary school.
     Tough indeed. There came up the idea of memorizing small essays for the purpose, where an essay discusses how they celebrate Hari Raya in Malaysia.  There was a sentence in an Essay which mentions they serve delicacies like Rendang, Lemang and Ketupat during the festival.  The new atmosphere in a new country with all new living style & food.  These dishes were all new to us then and least had an idea what they were.
      The first time I tasted Beef Rendang, a Malaysian Classic was at 'Rahmat', a seafood restaurant in Kampung Pasir Putih.  Though the restaurant is famous for their fried Sea Bass (Siakap Goreng) and various other dishes, I was absolutely taken back by the taste and flavour of this Beef Rendang. I thought that it would be an extremely difficult curry to make, considering the complexity of the flavours it presented.  But looking into various recipes through the web,  I realised that most of the ingredients are the most common ones used in my pantry.  But only for the Kerisik(roasted Coconut paste), though I have seen it before in wet markets, I had never used it before. The lady from whom I buy grated Coconuts sells these packets of Kerisik and said that it used while cooking Rendang & she added a small note along -Trust me it makes the dish tasty!
     Rendang is an authentic and classic dish which originated from the ethnic group of Minangkabau people of Indonesia.  Rendang is normally served during special occasions, festivals and ceremonies in Indonesia and Malaysia.  Traditionally Rendang is slow cooked on a stove top along with local spices and herbs like Fresh Turmeric Root, Galangal, Kaffir Lime Leaves, Lemon Grass, Turmeric Leaves & Bay Leaves add a wonderful aroma to the dish and the Curry is richly laced with Coconut Milk and Kerisik which adds texture and richness to Rendang.  Slow cooked Beef Rendang has a soft and silky texture.  The same recipe can be prepared with Chicken and Lamb too.
     Beef Rendang - With the complexity of ingredients and time-consuming process, the dish proves uniquely exquisite by catering a tasty and richly flavoured Curry. Least to mention the aroma of the Rendang which lingers around. Beef Rendang goes along with Roti Jala, Roti, Nasi Biriyani, Nasi Kuning or any other rice dish of your choice.
 
 For more Recipes from MALAYSIAN CUISINE, Click here...


Cuisine - Indonesia (South East Asian)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 1 - 11/4 Hours

For more Recipes with BEEF, Click here... 

 

HOW TO MAKE BEEF RENDANG

 

INGREDIENTS:

For Beef Rendang:

Beef - 500 Grams
Coconut Milk - 1 1/2 Cup
Kerisik - 2 Tablespoons
Gula Melaka/Palm Sugar - 1 Tablespoon
Lemon Grass - 2 Stalks
Kaffir Lime Leaves - 3-4 Nos.
Salt - To Taste
Oil - 3 Tablespoons

Spices :

Cinnamon - 2 Sticks
Cloves - 5 Nos.
Star Anise - 2 Flowers
Cardamom - 4-5 Pods
Bay Leaf - 2 Leaves

For Rendang Paste :

Onions - 2 Nos.
Garlic - 5-6 Cloves.
Ginger 1" Piece - 2 Nos.
Galangal 1" Piece - 2 Nos.
Fresh Turmeric Root 1" Piece - 1 No.
Red Chillies - 3 Nos.
Dry Red Chillies - 10 -12 Nos.
Buah Keras/Candlenuts - 3-4 Nuts.
Coriander Powder - 1 Tablespoon
Fennel Seeds - 1 Teaspoon
Cumin Seeds - 1 Teaspoon


To Garnish :

Turmeric Leaves - 1 Leaf
Kaffir Lime Leaves - 2 Nos.


METHOD:

  • Soak Dry Red Chillies in hot water for about 15-20 minutes.
  • Clean, wash and cut Beef into small cubes.
  • Grind the ingredients mentioned under for 'The Rendang Paste' into a fine paste along with soaked dry red chillies and keep it aside.
  • Clean and Cut the Lemon Grass Stalk(use the white part), slightly crush the stalks and keep them aside.
  • Heat Oil in a wide pan, once the oil is hot, lower the flame and splutter the ingredients mentioned under 'Spices' until they turn aromatic.
  • Immediately add the Lemon Grass Stalks and Kaffir Lime Leaves to the above and give a quick stir.
  • Pour in the ground 'Rendang Paste' and saute it on a low flame until oil separates from the mix and it turns aromatic.
  • Add Beef to the Rendang mix along with 1 Cup of Water and a dash of Salt.
  • Mix well, cover and cook the Beef pieces on a low flame for about 20-30 minutes stirring occasionally.
  • Once the Beef pieces are half cooked, pour in the Coconut Milk and cook on a low flame until the meat turns soft and tender.
  • Add the Kerisik & Palm Sugar to the Beef Rendang and cook for another few minutes.
  • Cook until all the Coconut milk is well absorbed into the meat and the curry reaches the desired consistency.
  • Finally, add finely chopped Turmeric Leaves and Kaffir Lime Leaves to the Beef Rendang and mix well.
  • Serve Beef Rendang hot or at room temperature.
  • Goes well with Roti, Roti Jala etc., 
  • Beef Rendang is a good accompaniment for Nasi Biriyani, Nasi Kuning and other flavoured rice dishes.
How to make Coconut Milk, Click here...

 

NOTES:

  • Can cook the same recipe with Chicken or Lamb, Can use Potatoes for a vegetarian version.
  • I have used thick Coconut milk to cook Beef Rendang.
  • Adjust the cooking time to suit the tenderness of the meat you are using.
  • Adjust the amount of spices to suit your taste preference.
  • Can de-seed the Dry Red Chillies for a less spicy Beef Rendang.
  • Can substitute Palm Sugar with Brown Sugar or normal Sugar.
  • If you cannot get hold of Kerisik* in your region can avoid adding it into the dish or try preparing it on your own.
  • Slow cooked Beef Rendang yields a wonderful silky texture with well-infused flavours from the spices and herbs.
  • Alternatively can cook the same recipe in a pressure cooker too.Adjust the cooking time accordingly.
  • This is a rich dish with a lot of fat and creaminess from Coconut Milk, Kerisik and the Meat itself.


HOW TO MAKE KERISIK*

  • Dry Roast grated coconut on a low flame until the coconut flakes turn into golden brown in colour.
  • Use well-matured coconut with a thick flesh for the purpose.
  • Alternatively can use desiccated Coconut flakes or Copra(dry Coconut kernels) for the purpose.
  • Use finely grated or shredded coconut flakes for the purpose, which will yield evenly roasted Coconut.
  • Do not add oil while roasting the coconut for kerisik.
  • Dry roast the grated coconuts on a low flame until it is evenly browned.
  • Once roasted, allow it to cool down before pounding.
  • Pound the roasted coconuts with a Mortar and a Pestle into a fine powder.
  • Can also use a dry mixer-grinder or a small blender jar for the purpose.
  • The natural oils from the roasted coconut will ooze out while pounding.
  • Can store the Kerisik in refrigerator up to two weeks or in a freezer for about a month.
  • Kerisik can be used while preparing Rendang, Curries, Salads etc.,


 

AROUND THE WORLD
NASI KUNING - INDONESIAN YELLOW RICE


     Nasi Kuning - Indonesian Yellow Rice is a vibrant, richly flavoured tasty rice dish cooked with Coconut Milk, Turmeric and Local herbs like Lemon Leaves, Lemon Grass, Pandan Leaves & Bay Leaves. This is a popular Rice Dish from Indonesia but has a noteworthy influence of Sri Lankan Cuisine.  Nasi Kuning also called as Nasi Kunyit is a fragrant rice dish which is vibrantly yellow and symbolises a pile of Gold in Indonesian culture. So it is a traditional custom to serve Nasi Kuning during festive occasions and special events.
      This brightly yellow coloured Nasi Kuning is served in the form of a cone called Tumpeng.  A cone-shaped out of a Banana Leaf.  Nasi Kuning/Nasi Kunyit goes well with spicy side dishes like Rendang, Sambal, etc., I made this batch along with Beef Rendang, the aroma of both Nasi Kuning and Beef Rendang was wafting around the house.  A combined smell of spices, local herbs & pandan leaves.
     Though traditionally Nasi Kuning is slow-cooked in a steamer, I usually cook this rice dish in a Rice Cooker which is absolutely an easy and quick way of getting the job done. I have also given other methods of cooking this simple rice dish. What matters in every method is the perfect Rice Water Ratio. 

Cuisine - Indonesia (South East Asian)
Course - Main Course
Spice Level -Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes



HOW TO COOK NASI KUNING - INDONESIAN YELLOW RICE




AROUND THE WORLD
NASI KUNING - INDONESIAN YELLOW RICE


INGREDIENTS:

For Nasi Kuning:

Fragrant Rice - 2 Cups
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 11/2 Cup
Turmeric Powder - 1 Teaspoon
Pandan/Screwpine Leaves - 2 Leaves
Lemon Leaves -2 Leaves
Bay Leaf - 1 Leaf
Lemon Grass - 1 Stalk
Salt - To Taste

METHOD:

In a Sauce Pan:

  • Clean and wash the rice until water runs clear or for 2-3 times.
  • Place the rice in a saucepan big enough to hold the Rice & Coconut Milk.
  • Add enough Coconut Milk/Water to cover the rice by a little over 3/4 inch above the rice. 
  • For 2 Cups of rice, I use just over 31/2 cups of  Coconut Milk/Water.
  • Add Turmeric Powder, Lemon Leaves, Bay Leaf, Crushed Lemon Grass Stalk and Pandan/Screwpine leaves tied into a knot to the Rice.
  • Add a dash of Salt to the above and Mix well.
  • Keeping the saucepan uncovered, bring the rice to a boil.
  • Once the Coconut Milk/Water begins to boil, lower the flame.
  • Cover the pot and cook the rice on a low flame for about 15-20 minutes.
  • Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
  • Fluff up the Nasi Kuning with a fork or a chopstick before serving.
  • Make a nice Cone out of the Nasi Kuning, sprinkle some Serundeng & finely chopped Bird's Eye Chillies over the Rice.
  • Decorate the Nasi Kuning Cone(Tumpeng) with a Banana Leaf and serve it along with sliced Cucumbers,  Rendang or Sambal.

Rice Cooker Method:

  • Clean and wash the rice until water runs clear or for 2-3 times.
  • Place 2 Cups of Fragrant Rice in the rice cooker
  • Add 21/2 Cups of Coconut Milk/Water.
  • Add Turmeric Powder, Lemon Leaves, Bay Leaf, Crushed Lemon Grass Stalk and Pandan/Screwpine leaves tied into a knot to the Rice.
  • Add a dash of Salt to the above and Mix well.
  • Cover the Rice Cooker and turn it on.
  • Cook until it automatically turns off.
  • Leave the Rice Cooker in warm mode for another 5-10 minutes.
  • Allow it to cool for few minutes.
  • Fluff up the Nasi Kuning with a fork or a chopstick before serving.
  • Make a nice Cone out of the Nasi Kuning, sprinkle some Serundeng & finely chopped Bird's Eye Chillies over the Rice.
  • Decorate the Nasi Kuning Cone(Tumpeng) with a Banana Leaf and serve it along with sliced Cucumbers, Rendang or Sambal.

In Microwave:

  • Clean and wash the rice until water runs clear or for 2-3 times. 
  • Place 2 Cups of Fragrant Rice in a Microwave safe Bowl with cover.
  • Boil 23/4 Cups of Coconut Milk/Water on a low flame stirring continuously.  
  • Pour the hot Coconut Milk/Water to the fragrant Rice.
  • Add Turmeric Powder, Lemon Leaves, Bay Leaf, Crushed Lemon Grass Stalk and Pandan/Screwpine leaves tied into a knot to the Rice.
  • Add a dash of Salt to the above and Mix well.
  • Cover the bowl and cook on Micropower High for 5-7 minutes.
  • Stir the Rice once and cook again on Micropower high for another 5-7 minutes or until the rice is cooked.
  • Remove from the Microwave and leave it aside for few minutes to cool down.
  • Fluff up the Nasi Kuning with a fork or a chopstick before serving.
  • Make a nice Cone out of the Nasi Kuning, sprinkle some Serundeng* & finely chopped Bird's Eye Chillies over the Rice.
  • Decorate the Nasi Kuning Cone(Tumpeng) with a Banana Leaf and serve it along with sliced Cucumbers, Rendang or Sambal.

NOTES:

  • I have used Fragrant Rice for Nasi Kuning.  Can use any other long grained Raw Rice variety for the purpose.
  • I have used Thick and Thin Coconut Milk to cook Nasi Kuning.
  • Using Coconut Milk while cooking the fragrant Rice yields a rich and flavourful Nasi Kuning recipe.
  • Can substitute half the amount of Coconut Milk with Water.
  • If you cannot get hold of Pandan/Screwpine Leaves, add few drops of Pandan/Kewra Essence to the Rice. 
  • Nasi Kuning goes well with any type of spicy Vegetarian or Non-Vegetarian Curries and Side dishes.


*Serundeng is an Indonesian spicy fried coconut flake, which is made from sautéing grated coconut and is often used as a side dish to accompany rice.

 

SNACKS & SAVOURIES
MASALA PEANUTS
       If I say about my Son's craze for peanuts, then it is a long story.  While he was a kid he always had terrible digestion problem that I scrutinize strictly on what he eats.  But he secretly sneaks & somehow gobbles up(literally he gobbles up) peanuts that I would know it only when he falls sick.       
      There was one old man who used to sell Roasted Peanuts, every evening it was a routine that he strolls around the street to sell Peanuts with the undoubted sound of his ladle striking on to the hard iron wok, making a TING, TING, TING noise typical for a Peanut Vendor in our locality.  The moment my son hears the sound, he becomes restless and i.e every day.  At times, I buy those roasted peanuts packed in small paper cones for him but not daily.
      He was not even 2 years then, but he found easier methods to buy peanuts. He used to hang around with our street security, neighbour's driver and our company workers who come home to meet my FIL & my husband to collect their daily wages. Knowing his love for peanuts, all would treat him with a pack of roasted peanuts one after the other every day.  But the main trick was that he used to fill his small pockets with petty coins which he collects from his grandfather and cater those coins to the men who buy him peanuts. Not really worried about the value but thinking that he has to pay money to buy something.
      He was worried whether I would find him eating these peanuts that he used to literally gobble them up. Gradually he overcame with the digestion problems, but never with his love for NUTS.  I usually make a batch of roasted peanuts whenever he visits home from his University or buy Masala Peanuts, Salted Cashews etc.,  I sometimes even pack him a box of Puliyodharai loaded with Peanuts along with an extra box of Roasted Peanuts while he goes back. He loves to snack on Nuts.
      But never ever the idea of making this Masala Peanuts occurred to me.  I had always thought that it was a difficult task. I remember my Mom making these Masala Peanuts when I was a kid.  Convincing myself to try the recipe I bought a pack of Peeled Peanuts. But I felt as always that difficult looking recipes are always the simplest ones.  This recipe for Masala Peanuts was an easy one and also less time-consuming.  Masala Peanuts is one tasty, crispy & spicy snack which can be incorporated within minutes.


Cuisine - Indian
Recipe - Snack
Spice Level - Low
Difficulty - Medium
Yields - 250 Gms
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes


HOW TO MAKE MASALA PEANUTS


SNACKS & SAVOURIES
MASALA PEANUTS

INGREDIENTS :

Peanuts - 1 Cup
Bengal Gram Dhal Flour/Besan - 1/4 Cup
Rice Flour - 11/2 Tbspn
Red Chilli Powder - 1 Tspn
Soda-bi-Carbonate - a Pinch
Asafoetida - 1/4 Tspn
Salt - To Taste
Sugar - 2 Tspn(Optional)
Hot Oil - 1 Tbspn
Water - as Required


METHOD :

  • Add Bengal Gram Dhal Powder, Rice Flour, Red Chilli Powder, Soda-bi-carbonate, Salt, Asafoetida Powder and Sugar to the Peanuts and toss it up well.
  • Heat Oil in a Deep Wok on a high flame, allow the oil to fume up, lower the flame to medium-high.
  • Carefully pour in a Tablespoon of Hot Oil to the Peanut - Masala Mix and gently mix it with a spoon.
  • Sprinkle a little bit of water at a time and gently mix until the Peanuts are well coated with the Masala Mix.
  • Once the Peanuts are ready, drop them carefully into the Hot oil.
  • Deep fry the Masala Peanuts on a medium flame until they turn into golden brown in colour and Crispy.
  • Remove the Masala Peanuts from Oil with a slotted spoon and allow them to drain on a paper towel.
  • Once cooled, transfer the Masala Peanuts into an airtight container.
  • Stays good at room temperature up to two weeks.

NOTES :

  • Use Roasted Peanuts for the recipe.
  • I have not added any food colouring to the Masala Peanuts.
  • If you want a vibrant red colour, can add Kashmiri Chilli Powder or a few drops of Red food colouring.
  • Adding a pinch of Soda-bi-Carbonate and hot oil to the Masala Peanuts while mixing them yields crispy Masala Peanuts.
  • And also helps to retain the crispiness for a long time.
  • Adding Sugar is purely optional.
  • Adjust the amount of spices to suit your spice level.
  • Can add few cloves of crushed Garlic to masala mix to add flavour to the Masala Peanuts.
  • Can also fry few sprigs of fried Curry Leaves along with Masala Peanuts.
  • Store the Masala Peanuts in an airtight container.

HOW TO...
HOW TO MAKE THE PERFECT HARD BOILED EGG

     May be cooking a hard-boiled egg is kids play to most of us, but this is for people who find it confounded to get a perfectly hard-boiled egg.  Egg, a versatile culinary ingredient if cooked properly is a tasty substance.  The trick behind perfectly hard boiled eggs is nothing but COOKING, COOLING & TIMING.
     This is a simple and classic method with just two steps.  Trust me, it is fool-proof and works perfectly every time you cook a hard-boiled egg. A perfectly hard-boiled egg should neither be hard nor just boiled.  Boiling time plays a major part in getting perfect hard boiled eggs.  Slightly decrease the timing if you need a creamy yolk - they would be surely hard enough but not quite firm and perfect for Salads.  Just sprinkle some Salt & Pepper - have them as such or they are perfect to be served along with Biriyanis/Pulaos or any other Rice dish of your choice.
     Overall it is the versatility of an Egg that makes it more appealing and compatible.   Once you get perfect hard boiled Eggs, the job gets easier and you can stove them up into any dish of your choice.  I usually cook Eggs in a Pressure Cooker, not that it is less time consuming than the other method, but mainly for the reason, I am used to it.  When I am cooking just one or two Eggs then I  boil them in a Saucepan.
     Perfectly boiled eggs retain taste and nutrition.  Over-cooked eggs tend to lose the nutrition whereas under-cooked eggs can spoil the taste of the dish.  If we consider some simple steps, it is easy to get perfectly boiled eggs every time.

Recipes with HARD BOILED EGGS, Click here...

HOW TO MAKE THE PERFECT HARD BOILED EGG


Preparation Time - 5 Minutes
Cooking Time - 10 -15 Minutes
Difficulty - Easy

Author - SM

INGREDIENTS :

Egg - 6 Nos.
Water - as required

 

METHOD :

In a Sauce Pan

  • Pour cold water into a Sauce pan and add eggs into it.
  • Place the Eggs in a single layer, do not overcrowd the sauce pan.
  • Switch on the flame and allow it to boil.
  • Once the water boils, cover the pot & lower the flame.
  • Let the Eggs cook for another 12- 15 minutes on a low flame.
  • Switch off the flame and allow it to cool. 
  • Alternatively, pour out the hot water and transfer the eggs into a bowl of Ice Water.
  • Leave this aside for 5 Minutes.
  • Remove the eggs from Ice water.
  • Crack the eggs shells and carefully peel them.

 

In a Pressure Cooker :

  • Pour cold water into the Pressure Cookers and add eggs to it.
  • Place the Eggs in a single layer.
  • Switch on the flame and allow it to boil.
  • Once the water boils, cover the Pressure Cooker with the lid and the Vent Weight.
  • Lower the flame and cook the Eggs for a Whistle or for 5-6 Minutes.
  • Switch off the flame and allow it to cool. 
  • Once the Pressure is completely released, open the lid and remove the eggs from the Pressure Cooker.
  • Transfer the eggs into a bowl of Ice Water.
  • Leave this aside for 5 Minutes.
  • Remove the eggs from Ice water, Crack the eggs shells and carefully peel them.

 

Notes :

  • Stir the saucepan occasionally, while boiling the eggs, this is to ensure that the yolk remains intact at the centre.
  • Cooking Time can range from 10 -15 Minutes.
  • Cool down the Eggs completely before peeling them.
  • Leaving the cooked Eggs in Ice Water for few minutes will help you to peel off the Egg shells easily
  • To ensure perfectly sliced eggs, slice them when they have cooled down.

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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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