Homemade Cerelac Recipe

It’s easy to grab readymade cerelac for babies from a supermarket and save time, but it’s much easier to make it at home.

In this way not only your baby will get homemade food and also keep their gut healthy from all preservatives.

After posting instastories of me making homemade cerelac for my baby, a lot of you ask for it and I am glad that you also prefer homemade food for your baby.

Here is an absolutely easy recipe that will not only provide nutrition to your baby but is filling too.

Instant Khichdi mix:

Shelve life: 2 months.

Ingredients require:
• 1 cup rice
• 1 tsp toor dal.
• 1 tbsp moong dal.
• 4-5 almonds.

•In a bowl add all ingredients and wash it properly in running water for 4-5 times.
•After washing spread it in a cotton cloth and let it dry under the sun for 2-3 hours or until completely dried.
•After drying , dry roast it in medium flame for 10-15 min.
•When the mixture cools down completely, make a fine powder in a mixer and store it in an airtight glass container.

To prepare khichdi mix 1 tsp of mixture in 1 cup of water and let it simmer for 05-10 min in medium flame. Your homemade khichdi is ready if you wish you can temper it with ghee and cumin.

Do not add salt if your baby is under 1 year.

sevaiya sweet vermicelli recipe

One of my childhood memories of eid is the sevai kheer, we always use to visit in our neighborhood at my friend ekra’s house to dig our mouth in delicious kheer that her Ammi use to make with all the love especially for meethi (sweet) eid.

But after her father got transfer we always miss sweet sevaiya made by her Ammi on Eid, that when my mom came up with her version and trust me it is the best when mom makes the food for you.

As, this is my daughter’s first Eid I decided to recreate that moment and make sevaiya, although she is only 3 and a half month old instead her mom and dad will enjoy it with all of you loving readers.

Here’s my mom’s recipe of must-have sevaiya kheer on Eid.

What all you need:

  • 2 liters of milk.
  • 8 tsp of sugar.
  • Pinch of cardamom powder.
  • 1/3 cup sevai ( vermicelli)
  • 1 tbsp raisins.
  • 1 tsp chopped cashew.
  • 1 tsp chopped almonds.
  • 2-3 strands of Kesar.

Preparation time:

1 hour.


  • In a pan boil milk and sugar in low flame until it becomes half in quantity or pinkish brown in color.
  • Add cardamom powder and vermicelli when milk becomes half in quantity.
  • After one boil switch off the flame and add cashew, almond, and raisins in it.
  • Garnish it with Kesar strands.
  • And that’s it your sevai kheer is ready.


Note: tastes best when kept in a refrigerator for 1-2 hours.


With love







Chocolate chips cookies Recipe

These little chocolate wonders are the ingredient used in many desserts and taste good in any way you can top it up with literary any dessert whether it’s a pancake, muffins, cupcakes, cookies, cakes etc.

They are available in numerous shape and size and are available in most of the grocery stores, these little wonders are invented in 1937 when Ruth Graves Wakefield added chunks of semi-sweet Nestle chocolate bar in a cookie recipe.
Later, the cookies become so famous that Ruth came up with an agreement with Nestle in 1939 to add her recipe in chocolate bar packaging and in exchange nestle will supply a lifetime chocolate to her.

Later, in 1941 Nestle started to sell chocolate in chips form. Back then they are made up of semi-sweet chocolate but, today they are available in a number of forms from dark to white chocolate version.

Chocolate chips are also been used in a melted form in many recipes as they are easy to melt than a whole chocolate bar, their best temperature to melt is 40-45 degree Celsius it has to be in this limit otherwise the cocoa in them will start burning and will give a burning taste.

With the increase in a baking market from home, you can easily find chocolate chips in any baking supply shop.

Here is the recipe for eggless chocolate chip cake you can give it a try at your home.

What you need:

  • 1 ½ cup of all-purpose flour.
  • 5 tsp of cocoa powder.
  • 1 ½ Tsp of baking powder.
  • 1 Tsp of baking soda.
  • ¾ cup of mashed banana.
  • 1 cup of yogurt.
  • ½ cup of butter.
  • ¾ cup of sugar.
  • 2 tsp of vanilla extract.
  • 1 ½ cup of semi-sweet chocolate chips.


  • Grease your bowl and line it with parchment paper.
  • In another bowl sieve all your dry ingredient like 1 ½ cup of all-purpose flour,5 Tsp of cocoa powder,1 ½ Tsp of baking powder and1 tsp of baking soda.mix well and set aside.
  • Mash the fully ripe banana this will be an alternative to your eggs and filter it puree. And measure ¾ cup from it.
  • To the mashed banana puree add 1 cup of yogurt,½ cup of butter,¾ cup of sugar and 2 Tsp of vanilla extract.
  • Pour the sieved dry mixture into wet mixture batch wise and fold it with moderate pressure add chocolate chips gradually, make sure not to over mix the mixture otherwise your cake will not come out fluffy.
  • After mixing pour the mixture into a greased bowl, dab the pan on counter top for 2 times.
  • Set your microwave at highest power and microwave it for 8-10 minutes make sure to check in between by inserting a toothpick if your toothpick comes out clean that’s the indication that your cake is done.
  • Allow it to cool down and enjoy your homemade chocolate chip cake.

Do let me know how it turns out in the comment section below, Enjoy warm chocolate chip cookies in this chilling weather.

Love Shubhagini

How to make egg-less pancake

Pancakes are the most lovable anytime flat, round and thin cake. But not everyone can taste it as it contains eggs which stop vegetarians to eat it and surprisingly they even don’t know the taste bud of it yes, including me as a vegetarian I cannot have the pancakes as it contains egg.

So, here I came up with eggless pancake which will satisfy your world famous breakfast pancake craving and will be loved by your kids as well.

  • Preparation time: 10 minutes
  • Cooking time: 10-15 minutes
  • Servings: 6-7 pancakes

What you need:

  • 1 cup wheat flour
  • 1 tsp brown sugar or normal white sugar
  • 1 cup milk
  • ½ tsp salt
  • 1 tsp vegetable oil
  • 2 tsp baking powder
  • 1tsp water if needed
  • 1 tsp vanilla extract
  • Butter or Honey for garnishing
  • Fresh fruit of your choice


Wash your fruit thoroughly and keep them aside.

Whisk together all the dry ingredient.

Then add the entire wet ingredient and do not over mix it.

Keep the mixture aside for 5 min.

Heat a pan or dosa tawa, once it is hot add the butter to grease the pan.

Turn off the flame and leave it for 2-3 minutes.

Again turn on the flame on medium and pour ladleful of batter.

Cook until a bubble appears on the surface.

When the color changes to brown flip the pancake and cooks it from another side as well until golden brown.

Transfer it into the plate top it up with a fruit of your choice and with honey or butter.






Thandai is definitely an intoxicating drink popular in northern part of India during Maha shivratri and Holi . Embedded with a tradition of Holi this health drink (without bhang) will give you a kick-start from a tiring color playing and set your mood to start it all over again.

As prepared  from a mix of nuts with milk this health drink will keep you cool even during summer and definitely a good for your children (without bhang )

Here I am sharing how you can make your own Thandai without Bhang and can be enjoyed from younger to older one this Holi


–  1/2 lt milk
– 1/2 cup of sugar
– Saffron
– 20-25 soak  overnight Almond
– 10-15 soak overnight Cashew nuts
– 1/4th cup of soak overnight Pista
– 1/4 cup dried rose petal (optional)
– 1/4th cup of Melon Seeds
– Soak overnight Fennel seeds
– 3 tbsp Poppy Seeds ( Khas Khas )
– 1 tbsp Black pepper ,Cardamom ,Cinnamon
– milk.

Serving -2 to 3 glasses

– Bring milk to a boil and add sugar in it
– Add saffron strands to it and mix well
– In a mixer grind together almond, cashew nuts, pistachios, melon seeds, Fennel seeds, poppy seeds (khas khas),cardamom & cinnamon can add milk or water to adjust the consistency of a paste
– Mix the grind mixture with kesar milk
– Turn on the flame and boil the mixture for a minute then turn off the flame and add some cinnamon powder and rose-water in it.
– Let it cool for 10-15 minutes
– pour thandai with ice-cube in a glass
– Garnish the Thandai with pista, elaichi powder & kesar.

Tip : you can grind nuts without soaking them overnight and can use it as thandai powder which can be store in refrigerator for 2-3 months .


Summer are officially here so as summer holiday which is not be completed  without licking our favorite Popsicle .I still remember me and my best friend always have one orange Popsicle almost every evening and laugh at our lisper speech . While searching for its recipe I came across the history of Popsicle and with my amaze it was accidentally  invented by a  11-year-old Frances William “Frank” Epperson (1894-1983) 1905 in Oakland, California ,when he was mixing a white powdered flavoring for soda and water out on the porch. He left it there, with a stirring stick still in it. This was probably on accident. That night, temperatures reached a record low, and the next morning, the boy discovered the drink had frozen to the stick, inspiring the idea of a fruit-flavored ‘Popsicle’.In 1922, he introduced the frozen treat at a fireman’s ball. It was a sensation. In 1923, Epperson sold the frozen pop on a stick to the public at Neptune Beach, an amusement park in Alameda, California. Seeing that it was a success, in 1924 Epperson applied for a patent for his “frozen confectionery” which he called “the Epsicle ice pop”. He renamed it to Popsicle, allegedly at the insistence of his children. I think every great thing comes accidentally.

Here I am sharing  recipe so you can relive your childhood with your family this summer.

Fresh Mango & Strawberry Popsicle


12-15 large fresh Strawberry, cu into Halves
2 whole Ripe Mango, Cut Into Chunks


1. Puree mango chunks until smooth, and set aside.
2. Puree the strawberries until smooth, and set aside.
In your mold, fill ⅓ way with your mango puree, then follow with another ⅓ of Strawberry puree and then top it off with the mango.
3. Cover mold, add sticks and freeze for at least 5 hours or overnight.
TIP: Run the molds under warm water to loosen up the Popsicle.

Lemonade Popsicle



1 Kiwi, peeled and thinly sliced
5 strawberries
1 peach
2 Cups fresh Lemonade (or you can use any fruit juice of your choice)
lime zest (optional)


1. To you mold, add your favorite sliced fruit.
2. Zest the lime into your lemonade.
3. Fill your mold to the top with fresh lemonade.
TIP: Run the molds under warm water to loosen up the popsicle.

Rainbow Popsicles


2 kiwis
10 large strawberry halves
1 mango, roughly chopped


1. Working with one fruit at a time, puree in a small food processor.                                     2. Rinse the machine out between fruits.
3. Carefully spoon layer by layer of your fruit into each popsicle mold.
4. Cover mold, add sticks and freeze for at least 5 hours or overnight.
TIP: Run the molds under warm water to loosen up the popsicles.



10 large strawberry
2 Kiwi
coconut milk


1. puree watermelon and strawberries , puree in a small food processor.                                                                               2. Rinse the machine out between fruits.                                                                                       3. Carefully spoon layer by layer of your watermelon strawberry pulp then coconut milk and then puree kiwi into each Popsicle mold.
4. freeze layer by layer for half an hour .
5. Cover mold, add sticks and freeze for at least 5 hours or overnight.
TIP: Run the molds under warm water to loosen up the Popsicle.



  • 2 cups fresh chopped pineapple
  • 3 bananas, peeled
  • 2 oranges, peeled


Pulse all ingredients together in a blender until smooth.Cover mold, add sticks and freeze for at least 5 hours or overnight.


Adapted from  Bigger Bolder Baking



Summer Smoothies

Smoothie the drink which can be made by any ingredient according to your choice in just a minute without any efforts to clean different parts of the juicer mixer. A Smoothie is a thick beverage made from blended raw fruit  or vegetables with other ingredients such as water, ice, dairy products pack with jam pack vitamin antioxidant level  according to the ingredient you add in your smoothie . As, children’s exam are about to over and they will not stay at home in summer playing with friends or indulged in some activities smoothie is a great quick option for mom to full their kids with nutrition ingredient of their choice .Not only for children but this will help moms too, to bring that glow back into their skin and keep your energy high if ingredient are nutritious in it.

Here I am sharing some simple 10 smoothie recipe with the ingredients that are easily available here in  India .

  1. Glow Smoothie: Blend each 1 cup of carrot ,cucumber and apple .
  2. Tropical Mango : Blend each 1 cup of mango pulp, frozen banana and 1 cup coconut water .
  3. Summer squash : Blend each 1 cup of pineapple, strawberry ,orange juice and 1 cup coconut water
  4. Orange Smoothie : Blend each 1 cup of orange juice ,pineapple,apple,half beetroot and 1 lemon juice .
  5. sunburst Smoothie:  Blend each 1 cup of pineapple,orange juice,apple and 1 lemon juice.
  6. Berries Smoothie: Blend 1 frozen banana pinch of cinnamon powder and 1 cup of  strawberries and raspberry ( optional).
  7. Banana-Date-Lime: Blend 2 bananas, 3/4 cup chopped pitted dates, the juice of 1 lime and 1 1/2 cups each almond milk/dairy milk and ice.
  8. Watermelon : Blend with 1 cup cubed fresh seeded watermelon, the juice of 1 lime, handful of mint 1/4 cup sugar (optional) and 1 cup water.
  9. Chocolate: Blend 1 frozen banana, 1 cup chocolate ice cream, 1/2 cup milk, a pinch of salt and 1/2 cup ice.
  10. Chocolate Chip Cheat Cookie: Blend 1 cup each vanilla ice cream, milk and crumbled chocolate chip cookies with 1/4 cup mini chocolate chips.

Note : last two smoothies are cheat smoothies  because why not they will satisfy your chocolate shake craving .

Happy Summers