South Indian

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


Hyderabadi Dum Biriyani and a tribute to my Grandpa

If you set the scene back to 90’s and walk into our house in Hyderabad you will find a bunch of kids and adults at the dinning table getting ready to eat. Observe closely and you will see everyone on the table including the adults, are nervous as if they were in a very serious game show. The last person to join the table is an elderly man in his white Kurta pyjama, with a television remote in his hand and a bottle of buttermilk. As he settles at the table, he maintains his stern look but does not make eye contact with anyone. The food is served and everyone is trying hard to focus on their meal, eat quickly and escape whatever is going to happen soon. But, you cannot avoid the inevitable and a deep voice cuts the silence. ‘Who is the current irrigation minister?’ is the first question put to the kids and the vein of questions follow during the course of the meal. The adults are expected to answer, when the kids fail to give the correct answer. That person who terrified us with his voice, looks and questions is my most beloved grandpa.


A retired air force personnel, grandpa is a hero for us in the family. He enjoyed narrating stories and jokes from his service days. Although most of the times he used to burst into laughter  even before he finished the joke and we used to stand there waiting for the joke to be finished . Meanwhile, my grandmother used to get so annoyed waiting that she used to sulk and walk away. Sometimes, he used to take control of TV for hours which again annoyed my grandma. But there are times he showed how  protective and caring he could be of her that really wowed many of us. He is, just in that matter a typical indian husband who does not express his love for his wife but definitely show it when the time comes. He was very fascinated by the world affairs. He followed the news and read so much about the west that he spoke about the brands and the local brands, habits and people as if he lived there. Tinned sardines and tuna from london were his favourite.

One of the positive side effects of old age is, people get more relaxed and open up as the years pass by. Exactly, the same thing happened with my Grandpa. I was so shocked, when my son, who my grandpa calls ‘Napoleon’ said ‘ I am not afraid of Grandpa the great’ ….I was like what do you mean you are NOT afraid, everyone is scared of Grandpa 🙂 ..But then I realised the bond they had was completely different. Grandpa’s face used to lit up when he saw his great grand son. He starting showing the numerous stamps and coins he collected all his life, which he never let anyone see them, let alone touch them. Napoleaon also admired ‘Grandpa The Great’ (that’s what he calls my Grandpa) and was amaze by the fact that he was in air force. The duo even had a flying lesson via skype.


I am dreading this years visit to India where I will not get to see grandpa anymore. The last 45 days have been very difficult for me since he passed away. I thought living far away from them and not being a part of the rituals and ceremony’s would be good in a way because I can keep myself busy in my daily routine and forget about everything.But I was wrong, being far away, you don’t get the closure you need, the wound never heals.Making plans to go to India has never been so painful.

Coming back to Grandpa and the things he loved, he had admirable passion towards food. He used to declare his desire to eat a specific dish from a specific place and sometimes at specific time. He loved his food. Fish and chicken especially were his favourites and one of them have to be cooked on sunday. He always made sure coconut rice and potato kurma was prepared on a certain day. He declared himself  Mulslim only to celebrate Ed and eat biriyani. We kid is actually  believed him to some extent. He tried all the biriyani places in Hyderabad and secunderabad. He could even tell from where the biriyani came.

On his 90th birthday today, I am sharing his favourite Hyderabadi chicken Dum Biriyani recipe. Hyderabadi biriyani is the most popular Biriyani’s ever. People from all over the world visit Hyderabad to try the Biriyani. They say it is a blend of flavours from Moughul and telugu kitchen which was invented by the Nizams. The recipe itself  is usually kept very much under covers by most chefs. So, I never got the recipe from the person whose Biriyani I liked. But I offered/pretended to help my friend’s mum in her kitchen 😝 And picked up up some tricks. Later , using the basics , I just tried and tested so may recipes untill I hit the nail (I think I did) last month. This a Kacchi Biriyani where the meat is marinated at least for 5 hours and layered raw with rice which is cooked on ‘Dum’ ie., steam.


This recipe makes enough biriyani for 10 people.


For the marinade: 

1.5 kilos Chicken

5 Tbsp Yogurt

3 Tbsp Chilly powder

4 Tsp Cumin powder

4 Tsp Coriander powder

2 Tsp salt

4 Tsp Garam Masala powder

3 Tsp Ginger Garlic Paste

For The Rice  : 

750 Grams Rice

12 Cloves

12 Cardamom

3 Tsp B lack Cumin

6 Bay Leaves

6 Cinnamon sticks

5 Star Anise

5 Mace

For the rest of the method : 

3 Onions

Orange Food Color

Juice of 1 lemon

Few strands of Saffron soaked in 2 Tsps of milk

8 Green Chillies

5 Cloves

5 Cardamon

5 Cinnamon

3 Mace

3 Star Anise

4 Bay Leaves

1 Tsp  Black Cumin

5 TBsp Oil

Oil for frying Onions


Method : 

Slice the Onions and deep fry them in oil till they turn light brown in color. Keep them aside.

Boil 1Ltr water with all the spices from the ingredients listed  for the rice. Let the spices boil in the water with the lid closed for at least 10-15 minutes. The idea is to extract all the flavours into the water.

Once the water is ready, add another 500 ml of water and the rice.

Add salt and 1 TBsp oil or purified butter.  Let the Rice cook for about 8 minutes or until the rice is half-cooked.

Drain the rice and cool it instantly by running cold water to stop it from any more cooking. keep the rice aside.

In a huge vessel , heat 5 Tbsp oil, add  half of the fried onions, green chillies, spices and saute them for 2 minutes

Add the marinated chicken and saute it again for not more than 2 minutes.

For the next few steps, keep the flame really low.

Remove all the chicken from heat except some to form the first layer.

Place the rice as the second layer, garnish the layer with 1 tsp of lemon juice, few fried onions.

Repeat layering chicken and rice alternatively while garnishing the fried onions and lemon juice.

On the top layer, sprinkle the saffron along with the milk . The color will be absorbed by the food vertically giving it a nice multi coloured rice.

Do the same with the orange food color. Sprinkle it on the top layer.

Now the tricky Bit – DUM

Dum is essentially cooking on trapped pressure or steam. In out kitchens we can use various tools to achieve this.

Keep the flame medium. Place a huge pancake pan and then place the vessel you are the biriyani in. This is moderate the heat and avoid the bottom getting burnt since it’s not direct heat.

Cover the lid and secure it with kitchen foil so the steam does not escape.Place a heavy utensil or a brink on the lid to make sure the steam does not escape.

Let the biriyani cook on dum for 45 mins. Check if the rice and meat has cooked. Pop everything back on if it isn’t and give it another 10 minutes. Serve the biriyani hot with raita. And when you serve make sure you  do not mix the layers . The proper way to serve Biriyani is in its layers.

Enjoy  making this mouth-watering ish from Hyderabad and do share your biriyani pictures. I would love to see how your Biriyani turned out an if you have any other tips to share.


Tangy Egg Curry

Tamarind has been a vital ingredient in a lot of traditional south Indian recipes. Strong pungent flavour and colour create quiet a complex dish. The recipes involving tamarind are very simple keeping the ingredients to the minimum. However, handling the master ingredient itself  decides the virtue of the entire dish. measurement, time and temperature are three factors which need focus in preparing the dish. While the prep and concentration lets you present the dish with a bang there is….umm…. one secret ingredient which will take the dish to entirely a next level and give the dish a heroic climax. Well I am going to have to decide whether I should spill the beans or keep this secret ingredient to myself  whilst continuing writing this post.


You will need :

5 Boiled eggs

1 Tbsp Red Chilli powder

5 Green chillies whole with a small slit

3 Tsp. tamarind paste in 2 cups water

1 Tsp. Salt

1 Onion finely chopped

1 Small tomato finely chopped

5 Garlic whole

One pinch Turmeric

2 Tbsp. oil




In a deep pan heat the oil and sauté the onions until they are golden. Add the green chillies , Garlic, tomato and salt. stir them for 2 min or until the base gravy starts to leave oil around the walls of the pan.

Add the chilli powder and turmeric , and you may want add some more oil at this stage if you feel the gravy is sticking to the pan. Slit the eggs to ensure the flavours reach to yolk and inside the egg. Place the boiled eggs in the pan and let the eggs fry in the gravy till they have slightly crusted surface. Add the tamarind water, cover the pan and let the eggs cook in the sauce for at lease 10 minutes. It should end up with a thick gravy like consistency.

Check for seasoning again ,  add a bit more if required.

Don’t worry if the sauce turns very thick, just add more water and bring it to boil again.

Make sure you don’t stir the sauce too much after you have added the eggs and tamarind. You don’t want the eggs to break into pieces.

Now for the finale …… and the secret ingredient ………add a pinch of sugar and watch the magic .

Do take a sniff of the sauce before and after …and you will know how important that pinch of  sugar is. The sweetness cuts through the bitter tamarind and gives the sauce and excellent balance between all the diverse flavours we have used.


Do enjoy the eggs with hot steamed rice.



Andhra Mutton Curry


South India, especially south-east indian districts are known for spicy non vegetarian food. I have inherited one such simple and easy mutton curry recipe which my grand mum and mother in law always cook. Coming to UK and living in Chiswick for the initial years, I didn’t really have access to mutton. I used to cook with lamb and it never is the same. Even though mutton takes a little extra time to cook, that is what is authentically used in the recipes and more importantly that is what I was used to.The fact that there are a  whole Indian butchers who sell meat was a wow moment for me. But then, the whole horse meat and various other meat investigations that went on in the previous months was a bit terrifying. The topic was instigated on multiple occasions and I heard people getting worried. The whole vegetarian and non vegetarian debate was no longer important. It came to it that people are thinking what meat they might be eating.And the thought that the meat is being sourced in bulk by the butchers is frightening.

Amidst the whole drama, someone knocks on my door and say they are a ‘Straight to door’ meat company called Farmer’s choice.The representative was very informative and then I learnt that not only that they have good quality meat but you could at any stage call them, state the code on the meat they delivered to you and ask which farm in particular it has been sourced from and all the other history of the meat like how was it breed, age etc,. And they do mutton … great is that ? well, I  did sign up and I got the  first delivery. I ordered for couple of  lamb shanks, mint lamb sausages, minced mutton and Salmon and mutton. It was a big order and filled up one whole shelf in my freezer. And it’s been a month and my DD from the first month has been charged but I didn’t finish all the meat. Soon I realized the downside for the whole thing is that the dd I signed up was too much for me. I recently called in and reduced it to suit my needs so not a downside at all.

I cooked this recipe with Farmers choice mutton and the quality is in your face. The taste, the tenderness is top class and is so different from the previous curries I cooked. So make sure you get hold of good quality meat to cook your curry and you will not regret that extra pounds you spent on it.



500 grams Mutton on bone

5 Green chilies halved

1 Tsp red chilly powder

1 Tsp Garam Masala

1 Tsp Ground coriander

2 Big onions finely chopped

1 Small Tomato finely chopped

2 Tbsp Ginger garlic paste

5 Tbsp Oil or Ghee

Pinch of turmeric



Heat oil in a  pressure cooker or a deep pan. If you do not have a pressure cooker , marinate the meat in little oil, lemon juice and salt. It will help the meat cook in less time. Saute the onions till they are transparent.

Add tomatoes and green chilies and continue to saute them, add ginger garlic paste, Coriander powder, chili powder, turmeric. Cook the mixture till the oil separates and settles at the walls of the vessel. Check for seasoning.

Add the meat, some water if the mixture is too thick. cook till the meat is cooked or in a pressure cooker , cook for at least 3 whistles.

Don’t worry if there is too much water in the curry, just leave it uncovered and continue to cook to evaporate the extra water till you reach the consistency you want the curry to be.

Serve hot with steamed rice or any kind of bread.

Chicken 65


Chicken 65, not sure why it is called so ….but is a very very famous starter in India. Small chicken chunks turned into a beautiful dish full of flavours and texture. I first got this recipe from my social studies teacher. She made it during one of the pot lunches and my mum and I immediately secured it for our recipe book because back then recipe sharing is only by mouth and especially these kind of restaurant style recipes are a trade secret and would never leave the chef’s kitchen. It’s great as a snacks/canapes with cocktails or as a starter and I assure you, whoever you are serving to will be totally fall in love with you.



2 Breasts of Chicken

Half a bunch of Curry Leaves

10 Green Chillies

1 Tbsp Garam Masala

2 Tbsp Yogurt

1 Tsp Orange Food Colour

1/2   Tsp Chili Powder

2 Tsp Cornflour

11/2 Tsp Salt or more as per taste

11/2 Tbsp Ginger Garlic Paste

1 Tsp Coriander Powder

1 Tsp Mustard Seeds

1 Tsp Vinegar

5-10 Tbsp of oil



Marinade the chicken with Yogurt, salt, chilli powder, orange colour, cornflour, Ginger Garlic paste, coriander powder and  Vinegar and leave for at least  two hours.

Heat  oil in a pan, add the mustard and curry leaves. When the mustard start to splatter , add the green chillies and fry for 2 mins. Add the marinated chicken and cook it on a medium flame for at least 10 mins. Continue to cook till all the liquid has been absorbed and the chicken has got a nice brown colour around the corners. Plate the chicken as heap and you will see the mountain of tempting chicken melting in the mouth and soon your plate will be clean.


Desi Chocolate Mousse with Zesty Qubani Ka meeta

Qubani ka Meeta is a traditional mogulai dessert which dates back to hundreds of years in the  hyderabadi cuisine. Qubani means ‘apricot’ in Urdu. It is a very popular dish is Hyderabad and is traditionally made with dried apricots. I couldn’t get my hands on dried Apricots when I had this recipe/concept in mind so I made it with ready to eat seedless Apricots.In a way , it is much quicker like this because you skip the step of soaking the Apricots overnight. I also added a little drama in the recipe by adding some orange zest and some orange juice. It is a change worth keeping forever. I am going to make Qubani Ka meeta like this all the time from now on. Again traditionally, Qubani ka meeta is served with thick cream in the olden days and now mostly with Vanilla ice cream. I wanted to introduce this traditional hyderabadi dessert to the good old western white chocolate mousse , but wait….I felt a bit more adventurous and gave my mousse a cardamom flavour. I loved it and so did every person who had it.


This dessert is a great new dish to serve if you are having a  big party especially  an informal one. Just serve it in shot glasses and you will be a hero. You can also prepare it ahead and no fuss of serving or plating on the day.



For the chocolate mousse :

150 Grams White Chocolate

150 Grams Double Cream

2 Egg Whites

4 Cardamoms ground

For  Qubani Ka Meeta :

2 Cups Apricots

1 1/2 Cup Sugar

3 Tbsp Orange Juice

Zest of 1/2 Orange

Few Almonds for garnishing



White chocolate mousse : Melt the white chocolate in a bowl over a sauce pan of boiling water. Do not let the bowl touch the water or you will start cooking the chocolate. We only want melted chocolate. While the chocolate is melting, add the ground cardamom. Once the chocolate is melted , let it cool slightly.

Meanwhile, whisk the cream till it forms peaks, but not too tough and keep aside. Whisk the egg whites well till they form stiff peaks. Fold the cream in the chocolate and then gently fold the egg whites.Spoon the chocolate mousse in the cute little shot glasses or any other desert bowl you want to serve.Leave the glasses to chill and set in the fridge.


Qubani Ka Meeta: In a sauce pan, boil the apricots with 1 cup water and the orange juice .Add the orange zest and cook the apricots for 15 mins or till they are almost pureed. Add the sugar and cook fo another 10 mins. Remove from heat and chill.

Plating: Just before you serve, spoon the Qubani ka meeta on top of the chocolate mousse, garnish with soaked and sliced almonds and chocolate curls.


You can also set the chocolate mousse in a larger bowl and use it to layer it with Qubani ka meeta to create a spectacular and elegant desert.