House of thoughts

  Sattu ladoo is a quick, no-bake Indian sweet made with roasted chana flour (sattu), jaggery, ghee. It's protein-rich, naturally sweetened, and perfect as an energy snack for kids, adults, or post-workout fuel. Healthy & kid-friendly: No refined sugar, good protein, and easy to digest. Quick & no-bake: Ready in under 15 minutes, great for busy parents. Fits multiple niches: Works for healthy snacks, festival recipes (Teej, Rakhi, Diwali), and traditional Indian sweets.. What Is Sattu? Sattu is roasted Bengal gram (chana) flour, traditionally used across Bihar, Uttar Pradesh, and parts of South India. It's high in protein and fiber, has a nutty aroma when roasted, and works beautifully in both savory and sweet preparations. Ingredients: (Makes 15-20 ladoos) 1 cup = 250ml • 1 cup sattu (roasted chana flour) • ½ cup jaggery powder (adjust to taste) • 7 tbsp ghee. Method: • Heat a heavy-bottomed pan on low flame. Add sattu and dry roast, stirring continuously...

  Shanka Pushpa recipe is a simple herbal tea made from butterfly pea flowers. It is known for its bright blue color, mild taste, and beautiful color change when lemon juice is added. What Is Shanka Pushpa? Shanka Pushpa is commonly used to refer to butterfly pea flower, a natural blue flower used in traditional drinks and herbal recipes. People often prepare it as tea, juice, or a cooling drink. It is popular because it is easy to make and looks very attractive in a cup. INGREDIENTS: Serves: 2 glass • 10 fresh Shanka Pushpa flowers • 2 cup hot water • 2 teaspoon lemon juice, optional. METHOD: • Wash the flowers gently if using fresh flowers. • Add the flowers to a cup or teapot. • Pour hot water over the flowers. • Let it steep for 5 to 10 minutes. • Strain the tea into a cup. • Add honey or jaggery if you want sweetness.But I didn't add here. • Add lemon juice at the end for a color change. Colour Change Magic: One of the most interesting things about Shanka Pushp...

  Today we will  see a classic traditional recipe from Udupi , Mangalore Coastal Karnataka – “ Ottu Shavige / Akki Ottu Shamige ” .One can relish ottu shavige with sweetened coconut milk ,as kai sasive chitranna , as lemon chitranna , with poppy seeds payasam , ellu bela pudi , coconut oil + mango pickle, or simple add sugar over it etc.. Ottu shavige was very frequently made by our ancestors but now many people don’t make it at home . There are various ways one can make idiyappam / ottu shavige .Today i am showing a typical Udupi style of making using Kerala rosematta rice ( red parboiled rice / Kempu kuslakki as called locally ) . . Traditionally, these noodles are made using a special  shavige press that has three-legs and  a rotating handle. I too use that only. However ,due to compact kitchen many people use the chakli press these days .The process is making ottu shavige is bit elaborate and time consuming .. but the end result is worth it . Do give a try ...

  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..