Bobbatlu – Pooranpoli – Lentil Stuffed Sweet Roti

Diwali is the festival of lights , an occasion to celebrate the triumph of the good over evil. It is an auspicious day when one would try and please ….well pray to the goddess of wealth ‘Laxmi Devi’ .  Traders and businessmen celebrate Diwali by having  huge prayers at their place of work, give bonuses to the employees and distribute sweets to everyone you know. They organise parties , exchange gifts, lots of sweets and dry fruits. I remember the day after Diwali , we would be sitting there staring at fruit baskets, sweet boxes and dry fruits in addition to the cooked treats from the neighbours and friends not knowing what to do with all the food. But the women folk always had a plan , fruit salad for breakfast , smoothies and dry fruit laddus and  sweets sometimes have been recycled …oops!! There I go spilling the family secret J  . It was crazy looking at my mom running towards us when you are just about to open a new packet of sweets to stop ..I am actually chuckling while I am writing this ,  but looking back she had a point , what would you do with 20 packets of sweets which  you know won’t last more than a week. But as kids , we always want one sweet from a gift box, another sweet from a different gift box and never finish the whole thing. It’s basically the thrill of unwrapping and opening the gifts. Adding to that , we ourselves end up cooking so much at home, stocking up savoury and sweet meats weeks ahead of Diwali.

On the day though, you ought to cook at least seven different things as an offering to the goddess laxmi. This is where the home chefs want to get creative and strive and plan to cook something that different and unique to impress the friends. We usually did well at this task at ours but there has to be one thing that is to be made repeatedly in the name of tradition and for you to carry forward. We have the pooranpoli or Bobattlu, in our case as a must for Diwali. Now, I am not that keen on deserts and sweets but this is quite different. It is almost like a sweet parata , so the carb element in it does enough for me to keep making it again and again. The pooranpoli and bobbatu are very similar while the former is a north Indian version , the latter is a south Indian version. The cooking method and seasoning does vary from region to region. I personally prefer the south indian version , because its more luxurious and made with plain flour whereas most pooranpolis are made using wheat flour. So , while six of the dishes are cooked , offered to god and enjoyed by afternoon , we have to wait for these bobattlu till evening. Reason being, the dough needs to soak in oil for at least four hours …..yes, immersed in oil until its absorbs some of it. Now, you know why I called it luxurious :) . So , the usuall practice is get out of the house and start on some lightweight fireworks, come back to eat bobabbtlu, sit there with a cranky dog petrified of the loud crackers and bombs. Poor thing , it used be exhausted at the end of the day. The crackers , bombs keep going off till really late. We used to take turns , lock ourselves up in a room and keep ‘Nancy’ (our dog) distracted  in our laps most of the time to calm it down. Fireworks  are fine but , the 1000 wala , 2000 wala 5000 walas , which are literally 1000 small bombs tied together  are just too much …how can one gain pleasure putting the labyrinths through that sort of sound, is beyond my understanding. As they say  there are always some things that can change and this is one of the things that should definitely change with Diwali. Well , along with the green movement ,  cleanliness movement, a lot of awareness towards a responsible Diwali has been promoted both by Ngo’s, private sectors and government and hopefully we will see some change soon.

Staying back home all night , means us chomping on more and more bobattlu . As I said I am not a big fan of sweets , so I used to ask for just the paratha  without the filling or with very little filling. My brother used to love the filling (I think he still does) so he used take away balls of the sweet lentil filling to munch on. Worked out perfectly with no fights and arguments for a change. I started making them for every Diwali in my kitchen as well and again my son just loves the paratha  J …just like me J . They can seem a bit tricky at first but as you make them , you will get used to it as with anything else and you will get the hand of it. Give this recipe a try and enjoy the bobattlu my family style, especially if you have tried the north Indian version of them and let me know what you think of them .


You will need :

500gms Plain ( Maida)

650gms Yellow split lentils (Chana dal)

200gms Sugar

1 tsp. Cardamom powder

500ml groundnut oil

Pinch of salt


Bobbatlu – Pooranpoli


Make a soft dough with the plain flour adding a pinch of salt and one tablespoon sugar.

Soak this dough in a bowl of oil ( Fully immersed ) for at least 4 hrs and keep aside.

Meanwhile boil the lentils in a pressure cooker and make a nice paste of it. Add the remaining sugar, cardamom powder and mix well, try and keep this thick with no added water. You should be able to make balls and handle it to shape the roti’s. Keep aside until you are ready to make the Bobbatlu.

When you are ready, divide the dough and the lentils mix in equal balls . Take a clear plastic sheet, smother some oil on it and flatten the ball of dough with your fingers to form a small roti .

Place a lentil mix ball on top of the dough and seal the lentils mix with the dough from all sides and make a parcel. Now press to make a roti with your fingers.

On a pan cook the roti with more oil if required on both the sides till it’s done. The lentils are already cooked so you don’t need to worry about the inside bits being cooked.

Enjoy hot Bobbatlu with desi ghee …Ah …the aroma is to die for !!

Some pointers :

You can make with whole wheat aswell , equally tasty and this definitely can be made without soaking it in oil , they just won’t be as indulgent.

For a clear sheet , I usually use the liners which in between frozen paratha’s , works perfectly. Or, you can shape the rotis on the back of an oiled plate.

Cardamom is optional, but it does add a lot of flavour !

Serving the bobbatlu with ghee takes the dish to a new level so try not to miss it J

I make cupcakes with the bobabbtlu/pooranpoli flavours and they are quiet good. So if you have some lentils mix left over after making these for Diwali , head over to my pooranpoli Cupcake post and make some delicious fusion cupcakes !!


Tilda Brown and Wild Rice flavoured with Curry leaves / Karvepaku Annam

Last year’s new year’s eve was slightly different for me. We were in India and the celebration was more a family gathering rather than a wild party involving alcohol. Well , this meal at a reputed five-star hotel did involve cocktails and spirits but we made sure we consumed alcohol is a more civilised manner to avoid things going out of control. I was really thankful for being sober that night as I could eat to my heart’s content and enjoy the massive buffet the hotel has laid out for the guests. The food was delicious and went on from the restaurant dining area to the garden and across the pool area. Street food, regional food, Indo Chinese, Italian , numerous desert stalls and everything was so delicious. Few dishes have stood out for me, Awadhi Chicken curry and a gongura rice which were very unique and extremely tasty. Out at the kebab counter , I got chatty with the chef who was making yam kebabs and upon enquiry the head chef was from Awadh. No wonder , the Awadhi chicken curry was spot on and the addition of gulouti kebabs made sense. Few minutes later, he introduced me to a telugu chef and we got talking about the Green rice. I was amazed of the different kinds of rice he mentioned and how popular these dishes are getting. The Craze is understandable because buffets have been typically serving pilau rice for so many years, it’s time for change and innovation .

He quickly shared the gongura rice and Karvepaku (curry leaves) rice with me and insisted I should try it at home. Both the recipes are quite easy and quick to whip up. Almost a year has passed and I remembered about these when I was brainstorming about what to do with the several Tilda rice I got given at an event/supperclub hosted by Tilda and Mallika Basu about which you can read more here . I cooked this literally hours before  we were catching a flight to India to attend my brother’s wedding. The intention was to write up the recipe  on the flight and post it immediately :) . But as you can see, that didn’t happen. My laptop proved useless as the volts on the flight to charge was not enough for my laptop charger. There is my excuse to watch three movies in a row, a documentary about foodies while munching on the bread roll and butter Emirates served. As I landed in India I was bombarded with tasks to do for the wedding. Wedding preparations , especially for an Indian wedding in an unknown city managing so many relatives is definitely not a cake walk. However, in the end , it has been a successful event resulting in a very happy couple and our family picture is now complete with the new member joining in. We had the reception in the very popular Golconda resorts in Hyderabad and of course , my main focus was food ! We had two tasting sessions with the chef in order to come up with a perfect reception buffet menu. The chef was extremely cooperative and enjoyed creating specific dishes for us on request. We are really pleased how it all turned out in the end with deliciousness all over the party !

Coming back to the Karvepaku Rice , the main ingredient is of course ‘karvepaku’ ie, the curry leaves. The south Indian in me was already smiling with joy while I was picking and prepping the leaves for the dish because of the amount of leaves I was going to use. In most dishes curry leaves are used to garnish or you saute a few leaves into the curry. But here, the curry leaves are the main ingredient and you can imagine the flavour and aroma that will fill your kitchen shortly after you start cooking this dish. Curry leaves are known for their valuable medicinal values and are widely used in the Ayurvedic medicines. They are believed to aid in hair growth , reduce side effects caused by chemotheraphy, reduce diaherea, help with skin infections and many more. So, it becomes even more important to include the mighty curry leaves into your diet.

I used Tilda Brown Basmati and Wild rice because , we are a family who need their pure Bamsati for every meal. Now to make the transition from pure basmati to wholemeal, I need something delicious and full of flavour to coat the rice with and this curry leaf powder works wonders in that sense. Together with the quality Tilda wholemeal rice you will, even for one second, think that you are having anything less luxurious. So, pick up those curry leaves and get cooking !


To make the Curry leaf powder you will need :  

1 Bunch fresh curry leaves

11/2 Tsp. Bengal Gram (yellow split gram)

1 Tsp. Seseme Seeds

3-4 Dried Red Chillies

1/2 Tsp Cumin Seeds

1/2 Tsp. Coriander seeds

1/4 Tsp. fenugreek seeds

To finish off the dish : 

Salt to taste

2 Cups Cooked rice (I used Tilda Brown and Wild rice )

4 Tsp. Ghee (clarified butter)

2 – 3 Spoons Roasted Butternut squash cubes

Few roasted peanuts for garnish

curry 3

Method :

Heat the pan and dry roast all the lentils and spices except the curry leaves  and keep aside .

The same pan , heat a teaspoon oil and roast the curry leaves

In a grinder , mix all the ingredients and make a fine powder or a little gritty if  you like a bit of texture. Add some salt to taste and there you go , a nice blend of flavourful powder is ready for you to enjoy with rice.

To serve : 

Cook the Tilda Rice as per the directions on the pack and fluff it . While the rice is cooking , dice some butternut squash and roast them in the oven. You can use any seasonal veges in this place to add extra nutritional value to the dish. But the sweet  butternut squash worked well against the strong and spicy curry leaf flavour.

Stir in some of the curry leaf powder prepared into the rice and add generous amount of ghee and the butternut squash cubes and mix well.

Garnish some peanuts and serve Hot. We ate it with spicy lamb fry and was a treat.

curry leaf 2

Few pointers : 

The Curry leaf rice can be enjoyed with a variety of curries and vegetable stir fries . So, it becomes a really versatile dish to serve up at dinners .

The powder can keep well and fresh for up to one – two weeks , so stock up for those lazy night and you could just heat up a ready made rice to cuddle up on the sofa with a hearty meal

I have used both ghee and coconut oil with rice and they are both my favourite . coconut oil works really well with the rice especially of you make the curry to with using coconut oil as well. You can use any oil you wish …like olive oil .

you can use any garnish with cashew nuts as well and some sautéed curry leaves

You can also temper the rice with mustard seeds and more curry leaves if you wish

I hope you like the super simple Rice and I am sure this will come in handy when you need something to lift you up taking only a few minutes of your time.

Take care


Tilda Basmati Supperclub Hosted by Mallika Basu

My usual gloomy Monday got so much better and fun-filled when I got a chance to accompany a friend to an event hosted by Tilda basmati. What a fun dinner it was ! The guests were lovely and we chatted away about food , recipes and our kitchens. I am always excited around foodies, I love to hear their stories and share mine. Just listening to their inspirations , experiments in their kitchen and their experiences in the food industry gives me an amazing boost of energy and refuel my passion to cook and feed. And how can you miss the bonus happiness when you bump into some of your own foodie pals . At the event I shared the delicious food with Binny, Sujji, Chintal and Suchismita and a few others in the business.

Now, Tilda is a favourite at home, we have tried all kinds of Tilda rice at home. Well, it’s only predictable on part of a girl from the state of Andhra Pradesh where rice forms the integral part of the cuisine to be a fan of quality rice. I remember the days in India, where they were only few brands and Tilda was the most popular one. But then, since we used to get our rice harvested from my grandparents fields , shop bought rice was only on the occasions when we cooked biryani and of course, if you are cooking  the world-famous Hyderabadi Dum Biryani, it has to be cooked using the best quality long grain rice. That’s where Tilda used to come into picture. It used to be a luxury back then and hence we all relished and cherished every special moment we made biryani.

Fast forward to present day in London , Tilda has grown as a brand since then and introduced a variety of products. From a company which catered to the Asian community for their rice fix in the 60’s to a proper British brand which is widely loved and used by everyone to cook dishes from a variety of cuisines. Be it a Basmati rice and Quinoa salad for those summers or a pure Basmati to pour your spicy curry on for those cosy winters , Tilda has become a part of our kitchens forever.  Personally, the ready-made rice was a saviour for me between 2012-2013 when I was travelling a lot for work and literally was living out of suitcases and had only a microwave in the name of kitchen. It’s no different story at home since we buy and consume 20kg bags of Tilda basmati rice in no time, Which I know is actually worrying J . They say simple and small changes go a long way, so I started cooking with the Tilda Brown Basmati and wild rice and it’s actually working ….the rice addicted man of the house enjoyed it yesterday with a spicy Andhra fish curry. Again, I was thinking about this swap for a long time but couldn’t dare to initiate the transition until the Tilda Supper club hosted by Mallika Basu.

The Dinner was set in a really lovely quirky looking venue in Notting hill, done up excellently with bright table covers, fresh flowers and the Tilda touch – the table was studded with some spices alongside the centre pieces. We started off with some finger food, Uttappams and tomato chutney which went really well with the bubbly we were handed over upon arrival. The chatting started and the food enthusiasts armed with cameras/smart phones clicked away with joy at every opportunity in an attempt to seize every fabulous moment of the evening .Of course, all this was happening while we were munching on the yummy Uttappams and the Hara Bhara kababs.


                    Uttappams, made with fermented rice and served with Tomato chutney


Gorgeous Mallika Basu handing over ‘Hara Bhara’ Kebabs to the lovely girls , Binny and Chintal

So, I said we were all in awe with the decor and table set up but only until the food started to appear. Mallika has cooked up a storm for us and with each plate of deliciousness arriving at the table we saw ourselves parting with the flower vases one by one :) . We are after all , foodies first and we definitely know our priorities :) The main course had Brown Basmati and Wild rice kichri and rice with Chicken served with a spicy paneer curry , a Bengali style fish in mustard sauce, , Hyderabadi Bagara Baingan with mini aubergines which had a special ‘Mallika’ twist where the sauce was made using unsweetened crunchy peanut butter….yes you read it right …curry with peanut butter :)  This is the sort of cooking excites and inspires me, pure creativity and awesomeness !!


                                                 Panner , spicy and flavourful !

As a wrap up, the desert was good ‘ol Kheer and lovely phirni …both made with rice and both delicious !!  The cherry on teh top, the kind and generous Tilda people have loaded us with different varieties Tilda has on offer and the selection is simply superb and honestly at first I was quiet intrigued by the combinations. But, as I worked with them I really fell in love with them. My favourite is the brown Rice and wild rice with which I made a really good Curry Leaf Flavoured Rice. The dish turned out so nice and is full of goodness. What I love about using brown rice , wild rice is that it just reduces the guilt levels of having carbs to a significant level and there are absolutely no complaints with regards to taste, especially when you are using high quality ingredients like Tilda rice which takes your dish to the next level.

Ps: Check out my favourite Hyderabadi Biriyani Recipe here which you can make with Tilda Pure Basmati Rice and a spicy Chicken curry to go with it.

Doodle for your dad !!

Yes, a father’s day post !! I usually encourage people not to get stressed about the mother’s day, father’s day etc etc. These days are simply too much too handle. Especially in my house where no one is emotionally driven to buy gifts for one another for a particular day. It could be lack of planning or we are completely impromptu. I mean I can randomly go and buy something for my mum, but if you ask me to plan a gift days ahead of mother’s day – I suck . So, over the years we have given up on ourselves and just do it only when we happen to remember the occasion. We miss a few and we celebrate a few.We have no family traditions set in stone  – which is sort of a tradition now :)

So couple of years ago, I was in the mood and started researching cakes for dads. And I stumbled over this amazing doodle cake idea and it was too pretty to pass it off. It was personal, looked gorgeous, handmade and involves kids. What more does a dad want? I made a chocolate cake, well it’s really my son’s favourite flavour but this was when he was just 4, so thats fine. This year he has kindly agreed to help me make a lemon drizzle which is dad’s favorite:) . Your kids will love making this for the pappa and will also be able to express their feelings better in the pictures. Just get some edible pens from any craft shop or ebay, cover dad’s favourite cake with fondant and get doodling!! It’s  as simple as that. If you are not making the cake then I am sure you can easily find plain fondant cakes in any supermarket and you can personalise it with the pens.

Doodle cake

Doodle cake

Chocolate Cake :

I used a simple chocolate sponge recipe. It is a usual tried and tested sort of recipe which everyone seem to like. It’s got a chocolate frosting which is again, everyone’s favourite. Cover it with fondant and doodle away with edble pens which you can easy source from any craft shop like amazon ! !


Father's day cake !

Father’s day cake !


Hot Cross Buns

Hot cross buns..Hot cross buns , one a penny two a penny hot cross buns !! We all grew up with this nursery rhyme. Although, we at home never baked them and hardly had them in India, the great British legacy left the idea of fancy hot cross buns in our heads for years. It’s weird how only a nursery rhyme makes you nostalgic of food which you never had when you are actually reciting it to every visitor your dad had, at every family gathering and of course in the school. I think that comes naturally to parents to showcase their child’s ‘talents’. Every time I do it now, I don’t even realise that half way through pestering the poor kid to sing and dance and then I feel stupid about it, and immediately retract to try to change the subject:)

Any way back to baking business, this is the first bake in my new kitchen and newish oven and so I am very pleased with the results. Especially when the bake looks like what it is intended to be and the family approves it, there’s nothing like it. I managed to make my batch of hot cross buns just in time. Easter Sunday breakfast feels complete with a heap of gorgeous buns, generous helping of butter and a tall mug of Black coffee – shouldn’t that be a definition of holidays?? I have researched on so many recipes for hot cross buns. You see with  some bakes , I don’t mind experimenting with flavours but I also don’t want to take it too far that it looses its respect as a traditional bake. You want to keep the speciality/traditional status of the bake in tact and that is a very hard balance to maintain. I hope you do give it a try, and like it .

HOt cross Buns

HOt cross Buns

Source : This recipe is a mix of Paul Hollywood, Jamie Oliver and Nigella Lawson :)

Ingredients :

Strong White Bread flour – 500 grams Plus extra for dusting(I used waitrose organic )
Sugar – 50 grams
Salt – 1 Tsp
Easy bake Yeast – 7 grams
Milk 250-300 ml
Egg – 1
Glacier Cherries – 40 grams
crystallised Ginger – 20 grams
Dried raisins – 30 grams
Powdered Cloves – 1 1/4 Tsp
Nutmeg powder – 1 1/4 Tsp
Sunflower Oil – 3 TbSP

For the cross:

White Flour 4 TBSP
Orange Zest 1 Tsp
Sugar 1/2 Tsp
Butter 1 Tsp

For the Glaze :

Golden Syrup 2 TbSp
Orange 2 Tsp

Hot Cross Buns REady for the Oven

Method :

Warm the milk and keep aside .

Mix Flour, salt, sugar and yeast and make a well in the middle. Add the milk and egg. Mix well .
Bring the dough on to a floury surface and knead the dough really well. Initially the dough will be very sticky but as you work it through it should become more and more easy to handle. Use both hands all your strength and make a good smooth bouncy dough. Leave it to prove for an hour.

Once the dough has raised and doubled up in size, add the dried fruits, spices clove and nutmeg powder and mix well until all the fruit and spices are evenly distributed.
Leave this dough to prove again for an hour or till it is risen double its size.

In an hour, take the dough out , without knocking too much air, make small balls maybe size of a squash ball (sorry for the randomness of bringing up squash, but what I want to say here is the ball needs to bigger than a ping pong ball and smaller than a tennis ball and I actually looked it up to see which ball is in the between and it was squash ball :) ) Lay the balls on prepared baking trays.

In a small bowl, add 4 TBSP of flour, little sugar, orange zest, about 1 tsp Butter and make a dough with water. Roll the dough flat, and using a knife cut long strips.Take the buns out from proving and indent cross on the buns using a knife. Place the stripes you made out the dough on the buns making the cross.

Pre heat the oven to 120 degrees and place the buns in the oven for 15 – 20 mins. Remove and serve with some butter!!

Hot Cross Buns

Glazing the buns :

Make the glaze ready for the buns. Take a small sauce pan , add 3 TBSP golden syrup, Some Orange Zest and heat it until it is all melted. Using a brush. glaze the buns generously and have them with your favourite cuppa!!

Hot cross buns
Variations & Tips:

  • Traditionally Hot cross buns have nutmeg and cinnamon. But I chose cloves as the main spice since I like the sharpness in it. I loved it with cloves and honestly I feel cloves are so underrated.
  • I got a new microwave which has a dough proofing option. I proved the dough in the microwave for the first time rather reluctantly but I am very pleased with the results. It does take an hours time but I guess we can be sure it will rise in that time unlike the natural proving which depend on the temperature. If you want to really save the time, prove the dough overnight and skip the second prove. Should work just fine. I skipped second proof so many times in bakes.
  • Oil your bowl and the cling film when you prove the dough to keep the dough from sticking to the bowl.
  • I don’t like my buns overloaded with fruit so I used them cautiously, but if you like them go for it and add a few more of those dried fruits.
  • I chose , glacier cherries , crystallised Ginger and Raisins. These can be substituted with any dried fruits you like. A few of them you might like are mixed peel, cranberries, dried cherries, Apricots
  • To keep the fruit in your bun plump and juicy , soak them in water or any juice for couple of hours.
  • I did use egg wash half way through the bake for more defined colour. So after 10-12 minutes, quickly apply the egg wash on your buns and return to bake for the next 5 minutes. Applying egg wash at the beginning browns the buns quickly and makes it hard to judge if the bake is done.
  • For the cross, you can also make a more runny mixture, and pipe the cross on the buns instead of rolling the dough and laying out the crosses on the buns.
  • Again, experiment with glaze. Jam glaze is another option to make those buns sticky and give them a shiny look. if you do not have Jam or golden syrup, Just make the glaze with sugar and water. Works just fine.

Enjoy your cuppa with Hot Cross Buns


DIY Easter Bunny Crayons


Easter it is !! Easter brings a lot of things along with it. One of those is School holidays, well we can debate all day whether that’s a good thing or a bad thing. If you are dreading the crowded shopping malls, over-crowded theme parks then it’s a scary thought. Think about the fact that there are also deserted roads with absolutely no traffic on your way to work in the morning. That is bliss! If you have kids and working , then there are all the baby sitting issues that creep up on you making you choke on any work the boss is discussing with you, even if its 4 months down the line. While I genuinely fear of getting stamped under 1000’s of kids if I set out on a holiday, I take this time to relax and unwind. But this easter, for us, brought not just holidays, it brought us a new home which we just moved into. I am hoping I will be instrumental in un packing and setting up the house. At least I would like to think so! But we are as we are and I won’t call us un organised but let’s just say we deal with things as they unfold and Face the challenges on a one to one basis:)

Now, kids are highly energetic and they need activities to keep them busy. Mine will be sent to tennis camps which he enjoys and a couple of sleepovers have been planned. But for the days I am home, my son demands my attention. He loves getting involved in crafts, baking and thankfully these are suitable hobbies for the weather we have right now. We always try and make something for easter for his friends at school and even though I browsed for hours, the one one I picked was one of the first ideas that I liked on pinterest. Bunny shaped Colourful crayons. Very pretty, easy and affordable gifts. Especially if you are making it for whole class like us. The fact that they can be made in advance, unlike any edible gift, is so relieving.

bunny 3

Things you would need to make Bunny Crayons:

Colourful crayons
A bunny mould

Peel all the paper wrapped around the crayons
break them up and arrange them in the mould
Place then in the oven for 5 mins or until the crayons are melted
Cool them and carefully remove them from the mould and voila !! you have a beautifully shaped crayon in a colour of your choice.

Bunny Family

Bunny Family


  • I had a mould with just 6 small bunny moulds, so I had to make 7 batches which took me a week. I phased it out so it was easy to manage.
  • Get the kids involved in peeling the crayons, breaking them up, sorting the colours etc
  • Be extremely careful when handling hot wax and let the crayon completely cool before removing it from the mould
  • My mould wasn’t that deep, I found my first batch was very thin and fragile bunnies. I started topping up the mould with more crayons half way through melting the wax so I can get a thick and proper crayon which can actually be used for colouring.
  • If you decide to double up the crayons half way like me, then make sure you have the coloured crayon ready because this stage needs to be done pretty quickly before the wax melts.
  • Use more than one color to give it that wow factor, or make a full set of crayons with single colours.

bunny 2

Possibilities are endless in terms of what mould you can use. Just think of a theme, acquire a mould and get started.

I hope you have enjoyed this post of mine. Try making them with your kids and share your pictures.




Mulling Syrup Receipe – An easy edible gift for Christmas

It’s the time of the year again where it’s all festive. People are getting all excited about almost everything. Our team in the office has planned like ten Christmas lunches. Organizing secret Santa, Christmas lunches, decorating the desks, shopping for Christmas jumpers is what comprises of the December calendar. We never celebrated Christmas in the true sense till we moved to UK. In India, as one can expect it used to be more traditional back in the day. While it did involve some decorations and good food, it was more about going to the mass, visiting family and friends. It makes sense considering the Christian population in India is just above 2%. But, I do enjoy the festive season and me being me I want to do it all and be  part of everything, so we have a tree, visit markets , exchange gifts and of course eat to our hearts content on the day – – ok well during the month J . We will be in India this year and I am hoping the globalisation has done good in terms of getting people out a bit more to celebrate Christmas irrespective of their faith.

For me, personally, it’s still a bit low profile at the moment because of the extremely challenging deadlines and work load. I am not even excited about gifts ‘yet’. My son gave me his letter to Santa where he requested toys for his cousin’s as well …how sweet no? When I appreciated him for that, he liked the idea and wants to update his letter and wants to add a whole lot of things to the list for his loved ones. I am like ….yeah…You get them those things not just ask Father Christmas  :) . Buying gifts is getting more and more difficult and challenging starting from gauging the person’s likes and dislikes, cost, shopping around for gifts. I personally love the idea of handmade gifts. Especially, if they are edible gifts then all the gifts are sorted in one go and you will definitely have happy receivers because who doesn’t like a bit of a Christmas treat? I have attempted edible gifts before and made chilli chocolate brownies along with few other things, which was very successful with the colleagues, friends and family. This year the whole thing became even more exciting because a bunch of  my lovely girl friends decided we would exchange handmade gifts over a brunch as a christmas tradition.I have taken a ginormous task of making a hamper of edible goodies for friends. I was up against the time but managed to pull it off in the end. It looked something like this.

Christmas Hamper



My friends on the other hand were so organised and all of their gifts were filled with good wishes and love. Receiving gifts is one thing but knowing that the person has put in so much hard work for you, just to bring a smile on your face, that’s really something to be thankful about. Also everyone has been so kind and posted how they made their DIY gifts in their blogs. Do visit their blogs and take a look at how they went about making their friends happy.


From Top clock wise : Nisha, Vinee,Me, Suchi

So on this occasion S presented us with these super cute, personalised jar of body scrub and a lip balm

Suchi's Bath Scrub specially made for me

Suchi’s Bath Scrub specially made for me :)

V made these gorgeous rocky road and oh boy! were they delicious. the family completely enjoyed chomping on them.

Rocky road

N made candles in a lovely vintage tea cup candles and fizzy bath bombs. Don’t they look just pretty?

Nisha's  Rose scented Candles and Fizzy bath bombs !! (Nisha's picture)

Nisha’s Rose scented Candles and Fizzy bath bombs !! (Nisha’s picture)

I have started with these lovely bottles of Mulling syrup. I was so impressed with the idea, but was debating the recipe for some time. When I finally made up my mind, I decided I would go about it just as I would do with my regular mulled wine which is adapted from Jamie Oliver’s recipe and I am quite happy with the results.

So, the idea is to give someone a no-nonsense mulled wine. An easy way to whip up a glass of warm wine for themselves or those unexpected guests. Usually, mulled wine does involve little amounts of a lot of ingredients, which can be tedious to shop around for. And shopping for the spices is a separate story, especially if someone who is not into cooking will not have all the spices and you don’t want your loved ones to have a store-bought, ready-made mulled wine do you? That is where this fabulous idea of mulling syrup comes and once you have bottled it, all they have to do is warm up some nice fruity red wine and mix the syrup which is infused of all the necessary action. Isn’t that even a handy thing to keep at home to welcome you on those chilly nights after work? So, to get started with making this infused concentrated potion.

This recipe will make four ml bottles of Mulling syrup.

You will need : 4 Bottles sterilised (Wash them in hot water or a dish washer and dry them completely)

Mulled wine in preparation

Mulled wine in preparation

Ingredients : 

15 Cloves

6-8 Bay Leaves

4 Tsp Nutmeg powder

3 Clementines

2 lemons

1 Lime

5 Cinnamon sticks

2 Vanilla pods

6 Star Anise

1 Kg sugar

Mulled Wine

Method : 

Halve the clementines, lemons and lime. Mix all the ingredients in a deep pan and add 3 liters of water. Boil the mixture for about an hour . Keep the lid on for the first 20 minutes so the aroma, and flavours are infused to some extent and then for the rest of the duration you can keep the lid off. This only makes the process quicker and within an hour you should have concentrated, sweet and infused syrup.

Let the syrup cool. Once cooled, filter the syrup and fill the bottles.

To make Mulled wine from this syrup :

Add 500 ml syrup in one ltr of a good fruity red wine and bring it to boil. Serve warm mulled wine and enjoy the instant warmth that it provides.

Have a merry Christmas and a Happy New year!!