Monday, 18 December 2017

Mini Blueberry Pie

In everyday language, a berry is a small, pulpy, and often edible fruit. Berries are usually juicy, rounded, brightly colored, sweet or sour, and do not have a stone or pit, although many pips or seeds may be present. Common examples are strawberries, blueberries, raspberries, and blackcurrant. The scientific usage of the term "berry" differs from common usage. In scientific terminology, a berry is a fruit produced from the ovary of a single flower in which the outer layer of the ovary wall develops into an edible fleshy portion.

Berries are eaten worldwide and often used in jams, preserves, cakes or pies. Some berries are commercially important. The berry industry varies from country to country as do types of berries cultivated or growing in the wild. Some berries such as raspberries and strawberries have been bred for hundreds of years and are distinct from their wild counterparts, while other berries, such as loganberries and cloud berries, grow almost exclusively in the wild.



Blueberry pie is a pie with a blueberry filling. Blueberry pie is considered one of the easiest pies to make because it does not require pitting or peeling of fruit. It usually has a top and bottom crust. The top crust can be a circular crust but the pie can also have a crumble crust or no top crust at all. Blueberry pies are often eaten in the summertime because that is when blueberries are in season. A typical ingredient for blueberry pie are rinsed and stemmed blueberries. The berries can be frozen or fresh. Other ingredients include flour, sugar, vanilla and butter. recipes may vary ingredients. this is our 125th #Foodiemonday #Bloghop event, and this time we are with #berriesrecipes. My contribution for this event is those blueberry mini pie.


    1 double pie crust recipe
    2 cups blueberries
    1 tablespoon flour
    1 teaspoon cornstarch
    3 tablespoon sugar
    1 teaspoon lemon zest
    1 tablespoon unsalted butter, room temperature


    1. Preheat oven to 220 degrees C.
    2. Mix sugar, cornstarch, and sprinkle over blueberries.
    3. Line pie dish with three small pie crust. Pour berry mixture into the crust, and dot with butter.     Cut remaining pastry into round shape and make a top.
   4. Crimp and flute edges.
   5. Bake pie on lower shelf of oven for about 20 minutes, or until crust is golden brown.

Monday, 11 December 2017

Dahi kanji - Odiya Cuisine

Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavorful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee is preferred in temples. In old times food was traditionally served on banana leaves or disposable plates made of Sal leaves. Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took many Odia dishes with them. This period also saw a heavy demand for Brahmin cooks, leading many Odia cooks to fake their castes. Yogurt is used in dishes. Many sweets of the region are based on chhena (cheese). 


Kanji is an authentic Oriya dish that is quite popular in Southern part of Orissa. It is basically a soupy based dish like Dal with a unique sour taste. Normally Kanji is cooked during summer. Since the Curd with lots of vegetables are being used as main ingredients, this seems quite a healthy dish by nature. This is our #Foodiemonday #Bloghop event, and this time we are back with #Odiyacuisine and my contribution is this Dahi kanji. check out the recipe below and enjoyyy this delicacy.


1 Cup Curd
3 Tbsp Besan
1 Small piece Pumpkin, diced
1 medium Radish, cut in round shape
1 Green Chilly
6 Garlic Cloves
1 tsp Turmeric Powder
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/2 tsp Fenugreek Seeds
1/2 tsp Fennel Seeds
3 Red Chilly
1/4 tsp Asafoetida
5 Curry Leaves
2 tbsp Mustard Oil
31/2 Water 


1. Take a bowl and beat the Curd. Add Salt, Water, Besan, Turmeric Powder in curd and mix properly so that it doesn’t get any lumps. Cut Pumpkin in dice shape.

2. Cut Green Chilly in lengthwise. Take a pan and heat 1tbsp of Oil and fry the Radish for few minutes in low flame. Take a heavy bottom pan & add the curd mixture with Green Chilly and boil it for another 5-7 minutes.

3. Add all the vegetables except radish and boil for 5-7 mins. Now add Radish and again boil till all the vegetables gets tender. Take the pan out from heat and keep aside. Heat another 1 tbsp of Oil in a Frying Pan.

4. Add Mustard Seeds, Cumin Seeds, Fenugreek Seeds, Fennel Seeds, Asafoetida and fry till it crackles. Add Red Chilly Whole, Curry Leaves, Garlic and fry for 1 min. Add this Tadka in the vegetable pan and mix it well.

Your dahi Kanji is ready to serve.

Monday, 27 November 2017

Sugar free Dates and Nuts Ladoo






4 tbsp Almonds, chopped
3 tbsp Cashews, chopped
2 Dates
2 tbsp Raisins
2 Tbsp desiccated coconut
1 tbsp Ghee
2 tbsp Walnuts, chopped
1 large pinch Cardamom Powder








Monday, 20 November 2017

Goli Bajji

Udupi cuisine is a cuisine of South India. It forms an important part of Mangalorean cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. Udupi cuisine has its origin in the Ashta Mathas of Udupi founded by Madhvacharya.

Udupi cuisine comprises dishes made primarily from Grains, Beans, Vegetables, and Fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. Mangalore Bajji or Golibajje is an Indian fried food made from various flours and curd.

The main ingredients used to make Mangalore Bajji include maida, curd, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, curry leaves, and salt. The ingredients are thoroughly mixed to form a hard batter, then shaped into a small ball and deep fried. It is often served with chutney, Mangalore bajji is also known as goli baje. The cuisine is heavily influenced by the variety of fruits and vegetables available in the rich forests of western ghats. The ingredients like tender bamboo shoots, colocassia leaves, turmeric leaves, raw jackfruit are easily found in the Sahyadri ranges. Steaming is the favored method of cooking in Malenaadu. More often than not, there is little use of oils in malenaadu cuisine. I followed this recipe from Cook with smile. This is our 119th Foodiemonday bloghop event and this time we are back with Udupi Cuisine. Check out the recipe of mangalore bajji and enjoyy them :)


    1 cup Maida All purpose flour
    1 Tbsp Rice flour
    1/2 cup sour curd
    1/4 tsp Baking soda
    2 - 3 Green Chilli, finely chopped
    1 tsp Ginger grated
    1/2 tbsp Coconut pieces very finely chopped
    Curry Leaves, chopped
    a pinch Asafoetida/ hing
    Salt as required


1. Add maida, and rice flour in a mixing bowl. Add sour curd to form a thick batter. If curd is not sufficient, you can add some water but the batter should be still thick.

2. Keep aside the batter for fermentation preferably 2-3 hours. A setting time of this long is the authentic way of doing it.

3. Once the setting time is over, to the batter add chopped green chilli, ginger, curry leaves, coconut pieces, hing and baking soda.

4. Meanwhile in a heavy bottom vessel or kadai, heat oil. Also keep a bowl with water ready to dip your hands in it.

5. Before dropping the batter into oil, check the consistency. The batter should be that thick that it should fall slowly from spoon.

6. Once the oil is ready for frying ,wet your fingers; take a small amount from the batter drop it in the oil. Repeat the same to drop 4-5 golibajjis at a time in the oil and wet your fingers each time to get a nice round shape.You will observe that goli bajji will bloat and start floating in the oil.

7. fry on medium flame on both sides until the bajjis turns golden brown. Remove the Bajjis from the oil and place it on a tissue paper.

Serve hot goli bajji with coconut chutney or tomato ketchup and enjoy ..

Monday, 13 November 2017

Kathiyawadi Khichdi

Khichdi or khichri, is a dish from the South Asia made from rice and lentils (dal), but other variations include bajra and mung dal khichri. In Indian culture, it is considered one of the first solid foods that babies eat. Hindus, who avoid eating grains during fasting, eat Sabudana Khichadi made from Sago. It was mainly the dish of bihar The Kichri is a salty porridge. Dalia is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk. Khichdi was the inspiration for the Anglo-Indian dish kedgeree, and is also commonly considered to be the inspiration for the popular Egyptian dish, kushari.

Khichdi is a very popular dish of Suratis in southern Gujarat. It is served with special kadhi and adon dishes such as Surati undhia and ringan na ravaiya. In Bharuch district, khichdi is rice cooked with turmeric to make it yellow, served mixed with kadhi, a thin sauce made from gram flour, curry leaves, cumin, and mustard seeds and eaten as an evening meal.

Khichari is the traditional diet and a daily meal of Kutchi people, and they can make several varieties of dishes using khichari. Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is especially popular amongst many who follow an ayurvedic diet or nature cure. This kathiyawadi khichri is most popular, Its made with lots of vegetables, dry spices, dry fruits And serve with kathiyawadi kadhi, or with Curd. 



3 Tbsp Oil
2 Tbsp Ghee
1 tsp Mustard seeds
1 tsp Jeera
a pinch Asafoetida
1/2 Cup Tomato
1/2 Cup Onion
1 Tbsp chopped garlic
1 bay leaf
2-3 Cloves

1 Cup Rice
1/2 Cup chopped Beans
1/2 Cup Green peas
1 medium Brinjal
3 chopped Green Chili
2 tbsp Red chilli
Salt to taste
1/2 tsp Garam masala 
1/2 tsp Turmeric powder

1. Peel and chop the onions, beans, Brinjal, tomato and green peas.

2. Wash and chop the green chilies. Peel and mince the garlic.

3. Clean, wash and chop the coriander leaves. Wash and soak the rice for half an hour. Drain the water. Fry onions in a combination of ghee and oil. When the onions are light brown add the cumin seeds, bay leaf, cloves, minced garlic and green chillies.

4. Then add the red chilli powder, turmeric powder, mustard seeds and Garam masala powder. Fry for a while, put in the rice and fry for 2-3 minutes. Add beans, green peas and brinjal to it. Pour in warm water till it is about two inches above the level of the rice.

5. If the water dries up, more warm water may be added. Add salt and hing. When the water starts bubbling, lower the heat and simmer till rice is cooked. Sprinkle coriander leaves on top before serving.

Serve hot with Kadhi or curd.

Monday, 6 November 2017

Fluffy Corn Pancakes


The pancake's shape and structure varies worldwide. A well-known variation, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings, sweet or savory can also be used. When potato is used as a major portion of the batter, the result is a potato pancake. Pancakes may be served at any time of the day with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips. But at some places it is considered as a breakfast. These Fluffy Corn pancakes are made with sweet corn and some amount of cornmeal. Too delicious to enjoy in your breakfast or in anytime.

I have tried these pancakes first time, normally at my place, Himanshu and Prisha they both dont like pancakes, Even There's No for chocolate or sweet pancakes also. So its better to make Lil sweet and savory pancakes. Early morning, In prisha's lunchbox two small pancakes with some fruits, and her favorite chocolate muffin. Now, fingers crossed that she will finish her lunch box or not ;)  Well, I personally liked these delicious pancakes. This is for our 118th Foodiemonday Bloghop event, As this time we are back with #pancakes theme. My contribution for this event is this Fluffy Corn pancakes. Check out the recipe below and enjoyy!!! :)


2 Tbsp butter
3/4 cup Corn kernels, Crushed
1/8 teaspoon salt
1/8 tsp black pepper
1/8 tsp chili powder
1 1/4 cups buttermilk
1/4 teaspoon vanilla extract
1 tablespoon sugar
3/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda



2. Take a Bowl and whisk buttermilk, corn, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and salt black pepper and chili powder. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance.

3. Reheat your skillet or saute pan to medium. Brush the pan with butter and Put round Cookie cutter on pan and pour batter until the cookie cutter is full. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. Repeat with remaining batter, and serve immediately with a salted butter or maple syrup if you have. ENJOYYY!!

Monday, 30 October 2017

Eggless Pumpkin Brownie





    1 cup of all-purpose flour or Maida
    1/2 tin of sweetened condense milk
    1 Tbsp of cocoa powder
    1/2 Cup of Dark chocolate, Melted
    1 tsp of baking soda
    A pinch of salt
    11/2 Cup of Pumpkin puree
    1/4 cup of milk (If needed)
    1/2 tsp of instant coffee powder
    1/2 tsp of vanilla extract

    1. Pr-heat oven to 180C.


Sunday, 8 October 2017

Spinach Corn Pockets








    1 Tbsp oil
    50 gm cottage cheese (Paneer), grated
    1 small onion, finely chopped
    1 can corn kernels
    250 gm spinach, chopped
    6 sheets ready-rolled puff pastry
    2-3 Tbsp Milk+Butter for wash
    salt to taste
    1/2 tsp black pepper



Monday, 2 October 2017

Mexican Bean salad





    2 Cup garbanzo beans
    1 Red onion, chopped
    1 Red pepper, chopped
    1 Green pepper, chopped
    1/4 cup chopped fresh Coriander leaves
    1 cup sweet corn kernels
    1 tsp olive oil
    1 Tbsp vinegar
    1/2 Tbsp lemon juice
    1/2 tsp crushed garlic
    1 tbsp sugar
    1/2 tbsp salt
    1 tsp cumin powder
    1 tsp fresh ground pepper
    1 dash Tabasco sauce
    2 dashes chili powder

    1. Drain and rinse beans.
    4. Pour dressing over beans and mix well.

Monday, 25 September 2017

Chaler Payesh

Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and the West Bengal state of India. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet.

Bengali cuisine is known for its subtle (yet sometimes fiery) flavors, and its spread of confectioneries and desserts.

In a daily meal it is likely that some of the courses might get missed, for instance the 'Shak', the additional course, Chutney and Papor. In some cases, the dessert might be missed as well. The courses overall are the same at home or at a social function (e.g. marriage feast). Rice, which is the staple across the meal gets replaced by 'luchi' or luchi stuffed with dal or mashed green peas. The replacement is a relatively recent phenomenon and has been seen in practice only from about the early 20th century.

Payesh is a form of Indian style rice pudding or kheer or ari payasam which is often made in our houses.  It is a tasty and flavorful bengali dessert. Chaler payesh is a tasty bengali dessert which is prepared during all auspicious occasions in Bengali families. This payesh is made with jaggery and lots of nuts.

Gobindobhog is a rice variety which is cultivated in Bengal which is sticky and aromatic with a buttery flavor.  This rice variety is used in the preparation of chaler payesh.  But I couldn’t find the rice variety here, so used basmati rice instead.  You can also make use of any short variety of rice like jeera rice.  If you can find gobindobhog rice in your area, I would suggest you to use this rice variety to get tasty flavorful payesh.

Check out the recipe below and enjoyyy the flavors.  


1/4 cup basmati rice, (In this payesh bengalis normally use Gobindobhog rice)
4 cups full-fat milk
1/2 cup Jaggery
2 bay leaves
3-4  cardamom
1/4 cup chopped mixed nuts ( cashew nuts , almonds and pistachios)

1. Wash and soak the rice in enough water for 30 minutes. Drain and keep aside.

2. Heat the milk in a deep non-stick pan with bay leaves and cardamom, boil on a medium flame for 8 minutes.

3. Add the rice, mix gently and cook on a medium flame for 20 minutes, while stirring occasionally.

4. Add the jaggery, mix well and cook on a medium flame for 4 minutes, while stirring continuously.

5. Switch off the flame, discard the bay leaves and add the mixed nuts and mix well.

Refrigerate for at least 1 hour and serve chilled.

Monday, 11 September 2017

Hariyali Aloo Tikka

Tikka is a type of South Asian food, found predominantly in Punjabi cuisine, and usually served as an appetizer. It is also known as teeka or teekka. "Tikka" refers to a piece of meat, such as a cutlet. The popular dish chicken tikka is made of chicken cutlets in a marinade. Vegetarian varieties are also popular. A westernised version, chicken tikka masala, a curry, is a widely popular dish in the United Kingdom. The marinade used in the preparation of chicken tikka is also sometimes called tikka; it is made from a mixture of aromatic spices and yogurt. Paneer prepared in a tandoor is also known as paneer tikka. Tikka prepared with meat is known as Kebab. The major ingredient in vegetarian tikkas is potato. The tikka or kebab is deep fried. Kebabs are a popular dish in Mughlai cuisine.

This Hariyali Aloo tikka  recipe is sure to be loved by people of all age groups. This easy-to-make recipe doesn't take much time in its preparation. These baby potatoes, onions, and capsicum are marinated in Coriander, Mint, garlic, ginger, and green chilies. And finally grilled in oven for 10-15 minutes at 180 degree. You can serve it with any raita or some salad. If you're a spice lover, then you can customize this recipe by adding more chilies as per your preference.


1 cup Coriander Leaves
1/2 cup Mint Leaves
1 small Garlic Clove
2 chopped Green Chilies
1 inch piece of Ginger
1/2 Lemon Juice
1/2 tsp Cumin Seed Powder
1 tbsp Gram Flour
9-10 pieces Boiled Baby Potatoes
Onions chopped into big pieces
Bell Peppers chopped into big pieces
Salt to taste


1. Grind coriander leaves, mint leaves, garlic clove, green chilies, ginger, lemon juice, salt, cumin seed powder into a fine paste.

2. Mix roasted gram to the coriander paste and coat the potatoes, onions, bell pepper with the coriander marinade.

3. Place the vegetable in skewers and grill it in a Pre-heated oven at 180c - Keep rotating the skewers in between till it gets slight black edges.

The Hariyali Aloo Tikki is ready to be served hot.

Monday, 4 September 2017

Foxtail Millet Upma

In India, foxtail millet is still an important crop in its arid and semi-arid regions. In South India, it has been a staple diet among people for a long time from the sangam period. It is popularly quoted in the old Tamil texts and is commonly associated with Lord Muruga and his consort Valli.

In China, foxtail millet is the most common millet and one of the main food crops, especially among the poor in the dry northern part of that country. In Southeast Asia, foxtail millet is commonly cultivated in its dry, upland regions. In Europe and North America it is planted at a moderate scale for hay and silage, and to a more limited extent for birdseed.

For our 108th #Foodiemonday Bloghop event, We are back with #Millets recipes, and here I have tried an Upma from Foxtail millets. It was a power pack breakfast for us. We enjoyed this Upma with plain curd, as you can serve it with White coconut chutney. Check out the simple yet healthy recipe of this Foxtail millet upma. Enjoyyy:)


    1 cup Foxtail Millet
    1 Onion   
    1/4 cup Carrot, chopped
    1/4 cup Green beans (French Beans), chopped
    1/2 tsp Mustard seeds   
    1/2 tsp Cumin seeds   
    5-6 Curry leaves, finely chopped
    1 tsp Ginger, grated
    2 Green Chilies, finely chopped
    1/4 tsp Turmeric powder   
    1 tsp Cooking oil   
    1 tsp Ghee   
    2 Tbsp Coriander leaves, chopped
    Salt, to taste


 1. Steam the carrots, beans and cauliflower with a little salt and set aside.

 2. Heat oil in a medium size saucepan that has a light fitting lid; add mustard seeds, cumin seeds and allow them to crackle. Add the chopped onions, curry leaves and sauté until the onions are tender and the color changes to light pink.

 3. Add turmeric powder, green chilies, millet and salt. Stir for about a minute on medium heat until you get a roasted aroma of the roasted millet.

 4. Add 2-1/2 cups of water to the above mixture and cover the pan with a lid. Turn the heat to low and simmer for about 15 minutes until all the water has been absorbed by the millet and feels cooked and looks grainy.

 5. If uncooked, sprinkle more water and simmer a little longer. Once done turn off the heat and allow the mixture to sit covered for 5 minutes. Gently stir in the steamed vegetables, the ghee and coriander leaves until well combined.

Monday, 21 August 2017

Undralla payasam






    1 cup of rice flour
    1 1/4 cup of water
    Few drops of oil

    2.5 cups of milk
    100 to 120 ml cup of sugar
    1/8 tsp. green cardamom powder
    2.5 Tbsp. Rice flour
    3 to 4 tbsp Water to mix the rice flour











Cool it completely and offer to the Lord.



Monday, 14 August 2017

Kaak - Bread Rings

Ka'ak or Kahqa is the Arabic word for "cake", and can refer to several different types of baked goods produced throughout the Arab world and the Near East.

Ka'ak can refer to a bread commonly consumed throughout the Near East that is made in a large ring-shape and is covered with sesame seeds. Fermented chickpeas are used as a leavening agent. Widely sold by street vendors, it is usually eaten as a snack or for breakfast with za'atar. In East Jerusalem, it's sometimes served alongside oven-baked eggs and falafel. Palestinians from Hebron to Jenin consider Jerusalem ka'ak to be a unique specialty good, and those from the city or visiting there often buy several loaves to give to others outside the city as a gift.

In Lebanon, ka'ak bread rings are made of sweet dough rolled into ropes and formed into rings and topped with sesame seeds. Instead of za'atar, after baking, it is glazed with milk and sugar and then dried. Tunisian Jews also make a slightly sweet-and-salty version of the pastry, but don't use a yeast-based dough. In Egypt, usually at wedding parties, a variation made with almonds, known as kahk bi loz, is served.

Kaak are bread sticks, but instead of being actual stick shapes, they are formed into rings. They are flavored with kemun, kizabrah, mahlab, and yansoon. Or cumin, anise, and cherry pit. I wouldn’t say that they’re hard to make, just time consuming. You need to shape each ring, then bake at two different temperatures.The smell of these baked Kaak is awesome. For our 105th #Foodiemonday Bloghop event, we are back with #savorybakeddish, and I chose these savory dish from middle east. Check out the recipe below and enjoy!!! This recipe I adopted from Deal Delights.


    3 Cups all purpose flour
    1/3 cup Carom seeds
    1 teaspoon fennel seeds
    1 heaping teaspoon cumin
    2 Tbsp oil
    3 teaspoons active dry yeast
    1 teaspoon sugar
    2 1/2 cups warm water
    4 tablespoons kosher salt
    Sesame seeds


1. Proof the yeast, In a large bowl or measuring cup, combine the yeast, sugar, and water. Let foam.

2. In a large measuring bowl, mix together the flour, carom seeds, Fennel seeds, cumin, oil, salt, and shortening.

3. Add the yeast mixture to the flour mixture.

4. Knead dough well (by hand or in your mixer with the dough hook), about 5 minutes, until it’s smooth and not sticky.

5. Set dough aside and cover with a damp towel. Let rise for 1 1/2 hours in a warm place.

6. Split the dough into quarters, working with a section at a time.

7. Roll each quarter into into 2 inch logs.

8. Slice each log into 1/2 inch strips and then roll each of those strips out into 4-6 inch snakes.

9. Shape each snake into a circle, overlapping to make sure they stick.

10. Brush with Milk and sprinkle with sesame seeds.

11. Place on baking sheets and bake at 400 degrees for about 10 minutes, repeat until all the kaak is baked.

12. Lower the oven to 250 degrees and bake for 20 minutes, until the kaak is dry and crisp. (If you have two ovens, set one to 400 and the other to 250. Transfer each batch straight from the hotter oven to the cooler until they’re all bake).


Monday, 31 July 2017

Idli Sambar





    2 cups idli rice / parboiled rice
    1/2 cup whole urad dal
    1 teaspoon methi (fenugreek) seeds
    1 teaspoon salt
    water as needed











Monday, 24 July 2017

Roller Coaster





Chocolate Layer:
11/4 cup Marie biscuit powder (around 30 cookies)
2tbsp unsweetened cocoa powder
2 tbsp Chocolate Syrup
2tsp powder sugar
1tbsp butter
Milk if needed

Coconut Layer:
2/3 cup Desiccated coconut
1/3 cup powder sugar
2tsp butter or Malai or white butter
2tbs milk ( as needed )





4. Now spared coconut mixture on top of chocolate layer.




No bake Roller Coaster Cookies are ready to serve.