Pear and Peach Crumble

Had been wanting to bake an easy and no fuss dessert

which is yummy and also something new.

Wanted to try an Apple crumble.

But finally decided to make a pear and peach crumble with rolled oats which I have been wanting to finish….

Here is the recipe …


1 big pear. (Skinned and made into thin slices)

2 medium sized Peaches.(skinned and made into thin slices)

Lemon juice-1 table spoon

Brown sugar -2+1 table spoons

Cinnamon powder – 1/4 spoon

Ginger powder/paste – 1 tea spoon

Nutmeg powder – 2 pinches

Oats- 3 table spoons.

All purpose flour – 3 table spoons

Mixed nuts – 1 table spoon

Cold Butter – 2 table spoons.


In a baking pan add in the sliced pear and peaches and sprinkle one table spoon of brown sugar and a table spoon of lemon juice and cook caramelise it for about 5 mins.

Now in a bowl take the cold butter and add in the oats, all purpose flour, brown sugar, nutmeg powder and ginger powder.

With the help of the fingers try to mix the mixture with light finger moments.

Now take the baking dish where you had caramelised the pear and peach slices. Remove half of them and keep aside.

Add in the crumbled mixture and with a spatula press it evenly and then pour the peach and pear slices over the mixture.

Sprinkle some cinnamon powder over the mixture.

Bake it at 180 degrees Celsius for about 20-25 minutes.

The pear and peach crumble is ready.

Enjoy it as is or with a scoop of Vanilla ice cream.

Peach Cobbler

When you have Peaches in season and you have enjoyed them plain or with yogurt.

The next best way it’s enjoyed is as Peach Cobbler.

The whole kitchen was smelling so good as it went into the oven.

Loved it so much and was finished in no time.An absolutely juicy as well as crisp delicacy.


Peaches- 1 cup skinned and sliced

Brown sugar – 1/2 cup + 1 table spoon.

Nutmeg powder-1/4 spoon

Milk – 1/2 cup

Maida – 1 cup

Vanilla essence – 1/2 spoon

Butter- 1/2 cup.

Lemon juice – 1 table spoon

Pinch of salt.


Melt half of the butter in a baking tray.

Heat a pan and add a table spoon of brown sugar and as it melts add in the sliced peaches and cook them on medium flame.

As it cooks add a table spoon of lemon juice and keep aside.

In a bowl take the remaining melted butter and add the sugar, baking powder, pinch of salt, vanilla essence and milk.

Mix lightly and pour uniformly over the melted butter.

Now spread the cooked peaches over the batter and sprinkle some nutmeg powder over the spread peaches.

Now bake it at 180 degrees Celsius for about 30-35 minutes until golden brown.

Enjoy warm or cold with Vanilla ice cream or just fresh cream.

Fruity salad to beat the heat

Salads are best enjoyed during the summer months. It keeps us hydrated and the colourful salad is not only nutritious and yummy but appetising.

Can be enjoyed as a quick energising snack between meals.


Cucumber -1 peeled and sliced

Strawberries – 4 sliced

Cranberries – 1 table spoon

Tomato – 1 sliced

Walnuts – 1 table spoon

Flaxseeds (toasted) – 1 table spoon

Black salt – as per taste

Chilli flakes – 1/4 spoon

Orange segments – 5-6 halved

Orange juice – 1/4 cup

Method: In a salad bowl add in the sliced cucumber, tomato and stray and then the cranberries, walnut, peanuts, chilli flakes, flaxseeds and black salt.

Mix them well and just before serving add in the orange juice.

Pumpkin Seeds Burfi

I include a lot of Pumpkin seeds in my diet as they are high in nutrition and tasty too.They are also an excellent source of vitamins A, B6 and C. In addition the seeds are also rich in zinc, magnesium, calcium and iron.

Today I tried making some burfies out of them and loved them….


Pumpkin seeds -1 cup

Mawa- 1 cup

Sugar – 1/2 cup

Mixed Nuts chopped – handful

Cardamom powder 1/2 spoon

Liquid Ghee – 3 to 4 spoons.


Roast the pumpkin seeds and dry grind them to fine powder.

Now in a pan heat ghee and roast the nuts and keep aside.

In the same pan add Mawa and cook over low heat until it leaves the sides of the pan and becomes lumpy.

Now add the pumpkin powder, cardamom powder and the nuts and mix well.

Now in another pan make a sugar syrup of one thread consistency and slowly pour over the Mawa pumpkin Seeds mixture.

Keep mixing until it thickens and leaves the ends of the pan and forms a lump.

Transfer it to a plate which has been greased with ghee.

Flatten and spread the mixture evenly with ghee smeared spatula or a turner.

With a knife make cuts and allow it to cool for about an hour, after which they can be enjoyed.


Matri is a crispy savoury which normally is round in shape. I love the flavour of the fresh coarsely ground pepper and roasted peanuts as well as the nutty flavour of sesame in them.

For ease of making and also to reduce the frying time I prefer to cut them into long bits and fry them in oil at a go.

It’s just a matter of convenience.


Wheat flour – 1/2 cup

Semolina – 2 table spoons

Pepper coarsely ground -1 spoon

Ajwain – 1/4 spoon

Peanuts coarsely ground – 2 table spoons

Sesame seeds -1 table spoon

Ghee – 2 + 2 table spoons of ghee

Salt as per taste

Water for kneading the dough.


In a bowl mix wheat flour, pepper, sesame seeds, peanut powder,ajwain, semolina and 2 table spoons of ghee and mix lightly with the help of your fingers.

Now slowly add water little by little.

The dough should not be soft or or too firm.

Make four balls and then roll them into rotis.

Apply ghee over a roti and sprinkle a little wheat flour on the top of the roti.

Now follow the same procedure with the second roti.

Place the roti over the first roti

And fold it thrice horizontally or vertically.

Now slightly press it with a rolling pin and flatten it by keeping the shape of the roti rectangular.

You just have to lengthen the roti horizontally or vertically.

Once this is done cut them into longish bits and fry on low heat until they turn golden brown and crisp.


The folding of the roti and applying ghee and then sprinkling with atta helps to get the layers while you fry them

Keeping the dough not too firm or soft and frying them on low heat makes them crisp.

Sabudana Halwa(Tapioca Pearls)



  1. 1/2 cup sabudana cooked in 3 cups of water.
  2. Saffron strands3-5
  3. Cashew nut bits 1 spoon
  4. 2-3 Almonds slivered 
  5. 2 Apricots-sliced finely
  6. Raisins-1 spoon
  7. Walnuts-3 chopped
  8. Pumpkin seeds-1 spoon
  9. Brown Sugar 3 table spoons
  10. Ghee-1 table spoon.
  11. Cardamom powder -1/4 spoon.


Run the cooked sabudana pearls under running water and strain and keep aside.

In a saucepan add ghee and then roast the nuts until brown.

Now add in the saffron,raisins and apricots.slowly mix the cooked sabudana and sugar and on low flame cook for about 3 to 5 minutes.

Add the cardamom powder and mix well.

The halwa is ready.

Tastes best when hot.