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  "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...

  An indian flat bread recipe stuffed with grated cottage cheese, herbs, and a range of spice powders. These can be easily served for lunch and dinner, but not limited to try it out for breakfast. Typically, it is served with basic accompaniments like pickle, raita, or even a simple scoop of fresh creamy yogurt. Paratha recipes have become an integral part of Indian cuisine for various reasons it has to offer. There are different types of paratha recipes across India but are mainly limited to vegetable-based stuffing. Yet there are exceptions to some popular ingredients and  paneer paratha  is one of them. INGREDIENTS: Make 10 parathas for Paneer Stuffing: • 200gms paneer, grated • 1 tsp chilli powder • 1 tsp garam masala powder • 1/2 tsp salt • 1 tsp Kasuri methi for dough: • 2 cup wheat flour •  1/2 tsp salt • 1/2 tbsp sugar(optional) • 1 cup water, for kneading METHOD:   How to make paneer stuf...

  Paddu is a easy south Indian breakfast recipe prepared from left over dosa batter. But today we ll see the recipe of spring onion paniyaram. guliyappa is called with many different names. some call it paddu, guliyappa, guntapongalu, ponganalu, paniyaram, appe etc. these guliyappas are very popular in South India.If you want to do plain guliyappa, then don't add coconut, jaggery and chilli paste. Ingredients:    • 1/2 cup urad dal • 3/4  cup dosa rice • 1/2  tsp menthe / fenugreek seeds • 1/2 cup grated coconut • 2 red chilli • 2 tsp jaggery powder • 1 tsp rock salt • 200 grams spring onion • oil for greasing tawa METHOD:   • soak urad dal and rice, methi in a bowl and soak for 5 hours. • After 5 hrs drain the water from rice and dal and grind together, make a fine paste. • transfer the batter into the bowl and in a same jar add grated coconut, chilli ,jaggery and water grind and make a smooth paste. • Transfer it to t...

 Peanut and fried gram chutney is a simple South Indian condiment blending roasted peanuts with fried gram (pottukadalai or roasted chana dal) for a nutty, tangy flavor, ideal for idli. INGREDIENTS: • Peanut (ground nut) - 1/2 cup • Fried gram (putani) - 1/2 cup • Red chilli (kashmiri)- 1 • Tamarind- peanut size • Rock salt- 1/2 tsp • Jaggery powder-2 tsp • Coconut oil - 3 tbsp • Mustard Seeds- 1/2 tsp • Asafoetida- 1/4 tsp • Curry leaves- 1 string  METHOD: • Firstly, heat the pan add 2 tbsp oil and ground nut fry until it turns brown then add putani(fried gram) mix it and switch off the flame.  • Once it cools down, transfer it to the mixer jar, add tamarind, salt, red chilli(you can increase the amount of chilli as your taste), jaggery powder. Pulse altogether once,then add water and grind to a smooth paste. Now the chutney is ready.  • Transfer it to a bowl and give a tadka chutney should be watery consistency but not too thin...its like our dosa batter consisten...