Kairichi Dal is a yellow split pea salad made in the spring. Kairi is raw mango and dal is the chana dal or yellow split peas used for this dish. It is traditionally served in these eco friendly leaf containers! Hindu New Year starts with the month of Chaitra. The exact date is based on... Continue Reading →
Hello everyone! I am looking forward to seeing you at these online Cooking Classes on Zoom. The classes will be informative and fun and by the end of our class, your dinner for the night, is sorted! If you are interested in joining me from your kitchen, do sign up at the form below... Continue Reading →
While we wait for spring to arrive, this warm chili cheese toast hits the spot! Goes well with a cup of chai or soup or pineapple rassam!
Mahashivaratri is a religious festival for Hindus. Many people fast, pray and offer sweets to Shiva. The quick and easy sweets like the Almond Kheer, the Sweet Potato Kheer and the Shrikhand Vadi in 7 minutes are exquisite in taste and can be offered to God and also eaten on Vrat or fasting days. Hope... Continue Reading →
Fun cooking classes in Lexington, MA , February 7th and 8th, 2020
Dear friends of Indfused, Happy Diwali! Seeing that the Baked Sutarfeni was such a hit with you all, I was inspired to try the recipe in an airfryer. I am happy to report that the experiment was a success and the dough was cooked in 3 minutes flat. Have the syrup ready to drizzle all... Continue Reading →
Happy Dassera everyone! The traditional festival sweet for Dassera is Shrikhand puri in Maharashtra! It is a holiday. The houses are adorned with marigold flowers, Gods and Goddesses worshipped and the celebration of good over evil, knowledge over ignorance begins! Dassera also signifies that Diwali is round the corner. For the Dassera festive lunch, I... Continue Reading →
Cumin scented foxtail millet, dotted with peanuts and sweet potato! Farali, gluten free, vegetarian recipe!
Hello dear friends!
On the auspicious occasion of Lalita Panchami, Munganey- A Heavenly Treat, now with an Instant Pot recipe too.
❤
Sandhya
An heirloom recipe for a delectable, vegetarian, vegan, dessert kheer.
Munganey- vegan, dessert kheer made with chana dal, coconut milk and jaggery.
Dear friends,
This post is about the immense gratitude I feel as Indfused turns 3! A HUGE THANK YOU to all of you for making Indfused what it is today. I am genuinely humbled when I see that Indfused has over 83,500 followers. The number of views and unique visitors have almost doubled this past year to over 360,000 and 190, 000 respectively. And honestly, it is quite daunting to me when I see that Indfused has followers in over 190 countries now.
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Mango madness- A must have for the summer!
Aamrakhand Fro Yo bark is one of Indfused’s most popular Mango desserts!
Frozen Greek yogurt bark flavored with mango and cardamom and studded with pistachios and craisins!
Aamrakhand- Fro-Yo Bark Style!
The temperature is finally in the 80s and the ice cream stands beckon us whereever we go. I love ice cream….is there anyone who does not? But I do feel some guilt after the overindulgence…..but not enough to give up a frozen dessert:)
Enter fro- yo or frozen yogurt bark, my go-to dessert! I combined Greek yogurt with the ambrosial mango pulp and some cardamom, to taste like aamrakhand, my favorite Indian sweet. I used non-fat Greek yogurt but whole milk Greek yogurt will, of course, make the bark creamier.
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