Category Archives: contest

Independence Day – Tricolor Kesari


After a tour and being very tired, also was sick. Thought to prepare something for the Independence Day – August 15th.

India is known for its “Unity in Diversity” – as there are many states, each and every states has too many classes of people and there differs everything from Food till the slang the language of based on the region. Still there exist unity apart from these Diversity through our National Flag, National Anthem, and most probably we are Indian wherever we go.

Rava Kesari - Independence Day

Rava Kesari – Independence Day

So took the concept of National Flag for the IFB Unity in Diversity contest. Kesari not only mine but also my families all time favorite dish, was taken into consideration. Made three colors of Kesari – Saffron using Saffron food color, Green using green food color, White without any color and then some fried Black raisins to represent the blue (chakra) of our National Flag.

Recipe for Kesari (Substitute food colors, during preparation)


  • Rava/Semolina/Sooji – 1 cup
  • Ghee – 1 tbsp
  • Water – 2 cups
  • Sugar – ¾ cup
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Food Color (Red and Green) – ¼ tsp


  • When you use non roasted rava, dry roast rava/semolina till it changes to golden brown colour and bring it to room temperature.
  • Bring the water to boil in a kadai.
  • Add the food colour (repeat this step for 3 times for the 3 colors), when the water starts boiling.
  • Keep the flame in sim and add the rava/semolina little by little.
  • Keep on stirring continuously to ensure that no lumps are formed.
  • When almost ¾ th of water is evaporated, add the sugar and continue stirring.
  • In a tadka, heat the ghee and add the cashewnuts and raisins. Fry till they turn golden brown.
  • Pour it to the rava and keep on stirring by dropping the ghee along the sides of the dish.
  • When it comes to consistency of getting rolled together in the kadai, Switch of the flame and transfer it to a bowl

Once prepared aasemble all the three colors kesari one by one in a square box and then tilt them to a plate, insert 2 to 3 fried Black raisins for the chakra.

Also loved to say something here – Independence is got after too many losses, but we are born lucky to be independent. But now there are too may issues, why not we all put little efforts to enjoy and make the nation more healthy. Happy Independence Day to all Indians.

For Kesari step by step pictorial recipe – Click here and for video recipe –


Muddy Custard with Britannia Good Day Chunkies


Here is one more opportunity for people to meet the amazing hosts of Master Chef Australia – It’s very easy and simple, if you are Britannia Chunkies Lover, it’s much easier for you and no worries if you haven’t tasted yet. Just walk down the street, grab a packet of Britannia Good Day Chunkies from the neighborhood shop and follow the below things:

Step 1: Make an amazing dish with Chunkies

Step 2: Upload a picture of the dish with a Chunkies pack on your FB/Twitter/Instagram account with #ChefsWithChunkies. Also, put up your recipe as a note on FB or on your blog and share the link in your entry. 10 lucky winners stand a chance to meet the Masterchef Australia hosts in person on the 4th of June, 2016!

Stand a chance to meet Master Chef Australia

Stand a chance to meet Master Chef Australia

For contest terms & conditions, refer to this link:

And now here is my entry – Muddy Custard with Britannia Chunkies

The Britannia Good Day Chunkies  is truly unlike any other cookie I have eaten.They are big crumbly cookies loaded with chocolate chips that just melt in my mouth-absolutely delicious!

And so keeping the texture of this Britannia Chunkies in my mind, thought of preparing something related to the term Muddy. As I like custard to the core, thought why not a chunkie custard, which would be a unique, yummy, delicious and heavenly dessert prepared with just two ingredients. This is how my Muddy Custard with Britannia Chunkies came to existence. #ChefsWithChunkies.


Everyone in our home right from my hubby till my younger one (4 yrs) liked it to the core. The texture was too good with three layers, first one with the crumbles, second one with the original custard, third one with the chunky custard and the fourth one again with the crumbles, topped with pieces of chunkies. Let me share the recipe…


  • Britannia Good Day Chunkies – 1 pack (100 gm)
  • Home Made Custard – 5 tbsp


  • Blend 3 Britannia chunkies for almost a min (it will turn to a paste). Transfer it to a bowl and keep it aside.
  • In a bowl, take 2 tbsp of custard, add in the chunky paste and mix well (ensure no lumps should be formed). Keep it aside.
  • Now just crumble 2 Britannia chunkies in a blender for just 5 seconds. Transfer it to a bowl and keep it aside.
  • Take a glass or bowl, first layer it with crumbled Britannia chunkies (it should be like a bed).
  • Then gently drop in the plain custard, level it well, for the second layer.
  • Then gently drop in the chunky custard, level it well, for the third layer.
  • Again sprinkle the chunky crumbles, for the fourth layer.
  • Now break another chunky and top it over the chunky layer.
  • Refrigerate for an hour.

Serve chilled.

Note: I have used home made custard, you can also use the store bought one. For home-made Custard recipe, click here.

Raw Mango Chili Ice Cream


Already few months back I have discussed about #Foodventures in one of my post, let me share that the contest in on , and when it comes to a dinner with Michelin Star Chef – Vikas Khanna or Food Connoisseur – Vir Sanghvi, who will end up trying with one adventure. Now this comes with Food Topics – my 2nd post getting under Sweet and Spicy.

When it comes sweet and spicy, my mind strike only for dessert, as of summer vacation and kids at home. Due to summer, now every one of us try hard to keep us cool and so me. Finally got struck with Ice creams and this resulted me to take a challenge with a Sweet and Spicy Ice Creams. Recently I have tried out Mint Ice creams and it was such a hit not only in home, family and among friends but also with my followers.

Now my brain started to work on the ingredients, as my fellow foodie friends Naveen and Sangeeta Das, suggested me to give a try with Raw Mango and Chili, after the mint ice cream. I kept dragging in the preparation, and now this is the right time for preparation. But they want me try out raw mango ice cream and Chili Ice Cream. But after this topic, I thought why we don’t combine both raw mango and Chilies into an ice cream

Now I am ready for the adventure with food and this is called FOODVENTURE. The main aim of the #foodventure is to spread the passion in food. I tried out my “RAW MANGO CHILI ICE CREAM”, I don’t want to mention that there is something different but everything is different in this Ice Cream.

The Ice Cream came out to its own perfect texture, one could feel the flavor of raw mango and chili and when it melts in the mouth we can feel the tingling taste of raw mango with little sweetness, and punch of green chili.

The secret of the taste is “Too much of anything is good for nothing”, so be sure with the right quantity of raw mango, green chilies and sugar getting induced in the Ice Cream. When something induced much, you will miss the punch in the Ice Cream.

Not only it’s me and my hubby, also my kids liked to have this Ice Cream. A must to try and also friends, like me each and every one of you would have a good and wonderful adventure with food. Feel free to share your adventure on Foodventures by Axis Bank Dining Delights and a person with the best foodventure will have dinner with Michelin Star Chef – Vikas Khanna and Food Connoisseur – Vir Sanghvi.

Let me share my recipe…


  • Full fat milk – 1 cup
  • Fresh cream – ¾ cup
  • Sugar – ¾ cup + 1 tbsp
  • Raw Mango – ¾  cup
  • Green chili – 1 no (medium sized)
  • Salt – a pinch


  • Pour the milk in a wide mouth bowl, pour in the fresh cream and mix them well.
  • Grind the sugar to a fine powder, keep it aside.
  • Add in the sugar to the bowl and whisk it well, until the sugar gets dissolved.
  • Take ¼ cup of mango pieces, pinch of salt and half the green chili in a blender, blend them well to a fine paste by pouring in 2 tbsp of water.
  • Pour in the mango paste to the milk mixture and whisk them well until it becomes fluffy.
  • Grate rest of the raw mango pieces and keep it aside.
  • Sprinkle half the quantity of grated mango pieces to the milk mixture, whisk it.
  • Pour the milk mixture to an air tight container and freeze it for 5 to 6 hrs.
  • After 6 hrs, blend the leftover mango pieces and the green chili, with a tbsp. of water to a fine paste.
  • Remove the container, scrap the ice cream, transfer it to a blender and blend the well with the mango paste until fluffy.
  • Add in the leftover grated mango to the ice cream, whisk it well.
  • Pour it to an air tight container and freeze it for another 6 to 8 hrs.
  • Remove the bowl from the freezer, scoop the ice cream and serve chilled.

Serve chilled with a sprig of mint leaves.

Do check out this video for more details about the #Foodventure –