10 Quick Diwali Sweets Recipes You Must Know

No celebration is complete without a touch of sweet. Desserts are the highlight of every Indian festival. They add much more enthusiasm to the festive spirit. With Diwali around the corner, festivities have finally stepped in. Just like the multicolored rangolis that adorn the entrances of our homes, there is nothing quite like a dessert table decked with a variety of Diwali sweets.

This Diwali, light up your homes with our festive dessert recipes. Ditch the elaborate presentation and fancy ingredients, here are super-easy solutions to soothe your aching sweet tooth. Most of these can be prepared in advance for those unannounced guests and untimely cravings. Everyday ingredients and a couple of minutes are all you need to spread bright smiles and sparkle with satisfaction. We bring you, the simplest sweets from across the country. There’s something for everyone!

Goan Nevri

Nevri is a Konkani sweet that is quite similar to a Karanji from Maharashtra or Gujiya from Uttar Pradesh. It is stuffed with a grated coconut along with almonds.

Kaju Katli

Barfis made with cashew nuts, kaju katli is one of the most popular giveaways during Diwali. This season, surprise your friends and family with home-made treats.

Rava Kheer

Rawa Kheer
Step away from the usual with this creamy concoction of milk, dry fruits and sooji(semolina).

Chocolate Gujiya

Chocolate Gujia Recipe
Chocolate Gujia Recipe

Fusion is the flavor of the season. Serve the good old gujiyas in a modern avatar with a creamy chocolate-chip stuffing.

Badaam Halwa & Barfis



With the same ingredients you can choose to make two desserts. Loaded with almonds,khoya, milk and poppy seeds, you can enjoy the warmth of the halwa or serve as barfisdecorated with silver leaves.

Shahi Tukda

This has been a favourite since ancient times and is super easy to make. Slices of bread are fried, soaked in milk and decorated with nuts.


Mohanthal is a fudge-like Indian dessert made with gram flour. It is popularly made in Rajasthan and Gujarat, especially during Diwali. 


This is traditional Bengali dessert. Thin crepes are made with rice flour, maida and sooji and served with a coconut-jaggery filling.

Mysore Paak


As the name suggests, this original recipe of this Indian dessert is known to have originated in the Mysore Palace. It is a rich mix of desi ghee, gram flour and sugar.

Coconut Til Ladoos

A three-ingredient recipe with coconut, sesame seeds and dates. Your aching sweet tooth shall be served in minutes.

Courtesy: NDTV FOOD

Make in India: A Vision for betterment

‘Make in India’ is an ambitious initiative by the government of India to promote India as a global manufacturing hub nationally and abroad; thereby boosting the country’s economic prospect. Well, this is a great opportunity for the government to position India as a manufacturing powerhouse able to match up the dominance of the developed countries on the world stage while encouraging entrepreneurship, creating employment for over 10 million people, and attracting Foreign Direct Investment in India.

As we follow Make in India, this welcomes emphasis in our foreign investment policy on efficient and competitive domestic manufacturing which will also serve multiple objectives in India.

Considering that the raw material is available all around the world and by manufacturing the goods here in India itself will enhance job opportunities within the country as the size of our domestic market and the abundant availability of skilled and technical manpower at low cost is a leverage that we need to put to use consciously to induce foreign investors to make India as a manufacturing hub in their operations. Also India is famous for its minimalist engineering and even the smallest scrap in India is put to its best use.

Thus this will lead to the minimization of the import of products into the country, thereby reducing the pressure on our trade deficit. Also in the long run, it will help increase and diversify our exports from the manufacturing sector, thereby increasing the revenue for the country.

Contributing to all the these objectives, this is truly a time of great expectation for India, and this is probably the only time in recent past where our odds of driving breakout growth in manufacturing are very high.

Also, India’s small and medium-sized industries can play a big role in making the country take the next big leap in manufacturing. India should be more focused towards novelty and innovation for these sectors. Also the government has to chart out plans to give special sops and privileges to these sectors so as to make this vision working.

Vinod Cookware being a domestic and a home grown brand who manufactures all its goods in India is a staunch supporter of Make In India contributing to multiple objectives which are essential to make this vision possible.

Overall, ‘make in India’ campaign is ‘extremely progressive’. The fact that we need a robust and powerful “manufacturing” engine to take us in the future is not that difficult to agree with. We need to re-energize and reinvigorate the manufacturing sector, and that is quite the vision of the new government when it launched the ‘Make in India’ program.

Maramarala Laddu / Puffed Rice Ladoo Recipe

Maramarala Laddu / Puffed Rice Ladoo Recipe  
Prep Time: 10 mins|Cook time: 20 mins|  Makes: 10-12 laddus
Cuisine: South Indian
Recipe type: snack, sweet


  • 3 to 3.5 cups Puffed Rice
  • 1/2 cup Powdered Jaggery
  • A pinch of Cardamom Powder
  • 1/2 tsp Ghee


  • Heat the jaggery with little water just enough to immerse it. Let the jaggery dissolves completely.
  • Strain the melted jaggery in a strainer to remove impurities.
  • Add the cardamom powder to it and bring it to a boil.
  • Continue heating till it reaches soft ball consistency.
  • To check the consistency, take little water in a cup and pour few drops of syrup into the water. It should not dissolved  and you should be able to gather and form a non sticky soft ball.
  • When this consistency is reached, reduce the flame and add the puffed rice little by little.
  • Stir until well combined.
  • If you feel it is too sticky, add more puffed rice to it and combine.
  • Turn off the flame.
  • When it is still warm, grease your hands with little ghee and roll the mixture into tight round balls.
  • Store them in an airtight container.


Celebrate this #festive Season with #VinodCookware !

Your search for the perfect Diwali gift just ended! As you browse through this article you will find over several exhilarating/exciting unique gifts by Vinod Cookware, one of the leading/largest Kitchenware Brands in India that has specially compiled a range of Combo Sets to make the festival of lights healthier and tastier! And that’s not all if you’re looking for the perfect presents/ gifts to buy for your loved ones this year, look no further than Vinod, with some of the most popular gift items, makes your Diwali Celebrations full of flavor!

Indeed as the hub of your home, your kitchen needs to be kitted out with only the highest quality, most innovative tools, to help you prepare, cook and serve the festive fever. While we have shortlisted some products for you from the very popular Brand Vinod Cookware, we also bring you some of the best festive schemes with the value-for-money products of Vinod worth gifting.

INR. 3000 and above

Vinod 5pc Rasoi Set:The 5pc Rasoi set could also be known as the Multitasker in your life which includes 25 cm tawa(4.25mm thickness), 24 cm deep kadai with lid,24 cm deep frypan ,16 cm saucepan without lid and handi small with cover, the perfect gifting assortment to make the presentation of your food as delightful as the flavor. Right from cooking to serving upgrade your Kitchen to ‘Smart Kitchens’ with Vinod Cookware.

INR. 2000-3000

Vinod 3pc Tivoli Set: The unique combination of design and functionality includes Vinod 3pc Tivoli Set includes 16 cm saucepan with lid, 18 cm frypan with lid and 24 cm kadai with lid, which not just suits your budget right but also with its stronger durability &advanced combinations, makes a great gift for the cook in your life, or even better, for yourself!

INR. 1000-2000

Vinod 2pc Superb Plus:Bring in the dash of color with Vinod Superb Plus that comes in bright and festive colors to match any décor! Perfect for cooking and 25 cm dosa tawa(3 mm thickness)as well as 24 cm frypan it is the multi-purpose tool for anyone who loves to cook.

INR. 500 – 1000

Vinod Marbilo Range: Aiding all your ideas for the perfect celebrations, the 5 LAYER finishMarbiloTawa not only fastens your cooking experienceWITH THE SAME NON STICK PROPERTIES but also brings a sense of style in your festive kitchen décor. An idyllic gifting option to the Modern Indian Kitchens that suits all your cooking requirements and needs!

With more than decades of experience, Vinod Cookware strongly boasts around 400 products across seven categories, which surelymakes it difficult to choose JUST one GIFTING OPTION!

To know more on the several other gifting options of Vinod you could also Log on to www.vinodcookware.com and avail the special discounts exclusive to the festive season. It’s time to celebrate Diwali like never before with Vinod Cookware – ‘Jo bhi ho Khana, Vinod mein hi pakana’

Unique Indian Spices

Indian food is known for its distinctive taste and aroma. The delicious Indian food consists of a combination of herbs, flavors and spices. In this article you will find some of the best spices of Indian cuisine. You can try all the spices and explore the variety of tastes present in Indian Cuisine.


This Indian spice is bright yellow and can be found both in South Indian and North Indian cooking. This unique spice is made from an Indian plant that belongs to the ginger family. It is made by boiling, drying, cleaning and polishing the roots of turmeric plants. It was known as Indian saffron in medieval Europe. In those days, it was very expensive as compared to present saffron spice. It is primarily used in Kashmiri dishes.



Coriander powder is popularly known as ‘Dhaniya’ in India. It is available in powdered form or as whole seeds. Fresh coriander, also known as ‘cilantro’ is widely used in Indian Cuisine. The seeds of coriander are used as condiment. Coriander has a sweet and delicate aroma. It can be found in every household of India. It is used in Rasam, Dals, Soups, Curries and Sambar. Many a times, the fresh coriander leaves are used for garnishing finished dishes. Coriander originated in Mediterranean but is found in India and other countries.



Cumin is also known as ‘Jeera’ in Indian continent. It is available in whole seed form or powdered form. It comes from an annual herb that grows in many parts of the world. Cumin is found in Syria, Egypt, Iran, Mediterranean and India. It also grows in China, Malta, Sicily and Mexico. It is used as a flavoring agent in Indian cooking. It is widely used in preparations that include curry powders, bread seasoning, cheese and cakes and also as a condiment. It is used in small quantities to enhance the taste of the dish. It is being used since 2nd century B.C.



Mustard seeds are produced from an annual herb. They can be used in vegetables, as flavors or as spices. They have variable colors and sizes which include pale yellow, tiny black, brown or white balls. When they are roasted, they release their full flavors. In South India, they are used as Tadka(for increasing flavor) while cooking. The yellow or white mustard comes from southern Europe while brown mustard comes from China. Black mustard seeds have their origin in Southern Mediterranean region.



Curry leaves are found on curry tree. Curry is used in South-Indian dishes to add flavor and fragrance. It is grown throughout South India and is used in dry or fresh. It is used as a sauce for many Indian recipes. Curry is also used in marinating tikka and tandoori kebabs. The bark of a curry tree and its roots can be used as a stimulant or tonic. According to researchers, curry has its origins before Christ.

Courtesy: indiacanteen.tastyfix Blog

The Top 10 Rules when Using Nonstick Pans

There are basic rules for using nonstick pans that you should remember. Follow these rules and your nonstick pans will last longer and you could enjoy you cooking experience the most

Don’t use metal on your nonstick pan.
Most important rule is not to use Metal utensils as they will easily scratch and ruin the nonstick pan’s surface. Also you should avoid activities that will harm your utensil such as Cutting food in the pan with metal knives or pizza cutters, Turning pancakes with metal spatulas, and using a metal whisk or fork to stir your gravies or vegetable blends.

Instead, you could use nonstick pan-friendly materials such as wood, rubber, silicone, nylon, or plastic.

Avoid major water temperature changes.
Taking a hot nonstick pan and subjecting it to cooler or cold temperatures can cause your frying pan to warp. If you pan is too hot, let your nonstick pan cool for a few minutes. A warped pan keeps the heat from distributing correctly, and they’re annoying to cook with.

Clean your nonstick pans with safe scouring pads.
Nonstick pan surfaces are sensitive to steel wool, metal scouring pads, sharp scrapers, and harsh cleaning detergents (more on detergents later). If your food is really stuck, pour some water( make sure your pan is cool) and allow the pan to soak for a bit. While using a metal scouring pad, you may not see deep grooves in the nonstick coating, but it is slowly wearing off the coating every time you use it. Use scouring pans that say ‘nonstick pan safe’ on them or a sponge instead.

Keep bread pans separate from other nonstick pans.
The nonstick coating in bread pans is made for mostly breads. Don’t cook meats or highly acidic foods in them. By doing this you are inviting a trouble for your cookware as it will remove or make nonstick coating/ finish wear off quicker (sometimes after the first use), the coating may flake, and pan might easily start rusting. Your breads will also bake and release from the pan better if you use them only for breads.

Store your nonstick pans properly.
Best advice is to store pans hanging, with plenty of space between them. In case you are stacking them (which are the case with most of us); make sure you are not placing any sharp metal objects on the nonstick coating.

Clean and dry your nonstick pans after using them.
#1) It’s best if you hand wash and dry your nonstick pans immediately after using them (but don’t forget rule

#2). Waiting too long to clean your frying pan or washing in the dish washer increases the risk of left-over oils baking onto the coating and outside of the pan the next time you use it.

Avoid high heats when using your nonstick frying pans.
Too much heat on your nonstick frying pan can cause your fry pan to warp and the nonstick coating to bubble and lose some if it’s nonstick properties. Most nonstick cookware is made for low to medium heat cooking.

Thus now you know what to do and what not to do. Your Vinod cookware will shine bright forever

#VinodBloggersMeet – A Sneak Peak

 India’s first revolutionary brand Vinod Cookware took a step forward to collaborate with Food bloggers/chef and held an event “#VinodBloggersMeet” on Sunday  7th June 2014 at OutoftheBlue Restaurant.

A glimpse of OutoftheBlue Restaurant


The meet was planned in association with FBAI (Food Bloggers Association of India -a well-known community of people who eat, drink and sleep food – out of the box Food lovers) Various famous chefs and top-notch bloggers were invited to this event through a special invitee. Here’s the snapshot of the invitee

 June - BloggersMeet

The Objective behind the Meet was to introduce the brand and its exclusive innovative cookware range. The event was aimed to engage bloggers with first-hand, end-to-end experience with Vinod cookware as a Brand and to get detailed Know-how of VinodCookware products.

Event started with greets and meets welcoming the 40 bloggers with hi-teas. Then the bloggers were briefed on various aspects of the Brand and its exclusive products that were buzzing in the market setting off a new trend (such as bottom sandwich, 3 three non-stick cookware, and health-centric inducto range).

Glimpses of the setup of the cookware range

cookware range


The Bloggers were given a quick but detailed overview on Vinod Cookware’s history and how it became the India’s first revolutionary cookware brand. It also include showcasing of the exclusively product range highlighting its key features. The products were passed on to each bloggers to have hands-on and take pictures of the product range.

Demonstration of the product explaining the features


A quick rapid fire questionnaire session was conducted where bloggers asked the question on brand and the products that were showcased. An interesting and surprised quiz was setup where bloggers were asked to answers the questions that were based on Food. Bloggers participated actively and were happy to engaged and interacted with their neighbouring bloggers. (Glimpse of Demo session, rapid fire question and  quiz


After which the bloggers were asked to go through the brochure and products that were displayed.

Bloggers having hands-on experience of the cookware.

 Along with the quick demo, few of the bloggers with their partners were taking notes, clicking selfies, taking pictures of the venue, products and the whole setup (not to miss taking pictures nearing the sakshi tanwar hoarding or acting like her pose with the products :P).

 Few bloggers who have met in previous events were happy to see each other once again, some other were interacting with new bloggers exchanging their details. Few among them were enjoying their food and the attention they got from the Vinod team.

During the event, few bloggers were busy tweeting about the events updates and posting the pictures clicked (of food and friends)

After the whole demonstration and quiz, Bloggers were served with appetizers, drinks, main course and desserts.  

Varieties of starters served to the bloggers




Lastly, it was a Selfie Time – BIG GROUFIE Time with all the present bloggers and not to foget GOODIES too ! post the event bloggers meet moment was captures in a groufie and were handed goodies from vinod cookware




Not to forget the bloggers do mentioned about the meet during and post the event across all the platforms. It was buzzing aross the social platforms  – you can say it ws flooded with the pictures, post, thank you post, sharing experiences, about the goodies they received from vinod cookware

King Of Fruits Is Here – Mango!


King Of Fruits Is Here – Mango!

mango 3

  • Alphonso: How can a list of India’s best mango varieties ever be justified if alphonso did not top that list? The Alphonso or Haapus as we fondly know of it in Maharashtra is the king of mangoes. Countries import indecent amounts of this mango variety from India. Primarily cultivated in the Konkan region, this mango is also the most expensive fruit you can buy in India. We don’t know about you but we will not accept Aam ras and puri unless it’s an alphonso aam ras and puri.
  • Kesar:Most popular in western India and grown extensively in Gujarat, Kesar is the second most popular mango in the country, also exported in large numbers. They are slightly smaller than the alphonso and have a distinct redness to the skin when ripe.
  • Badami: Badami is an affordable mango, large in size with a healthy yellow skin and very meaty. It’s very popular in the western and souther regions of the nation. However, Badami isn’t as sweet as the alphonso and kesar are.
  • Dasehri:Also called Dasheri, this mango is predominant in northern parts of India. It first made an appearance in the gardens of the Nawab of Lucknow in the 18th century. Uttar Pradesh is a top producer of this mango – Andhra & Telangana also produce the fruit is large numbers and the Dasheri is another top exported item from India.
  • Langra:While the Langra actually originates from Benaras, the Bengalis have made it their own along with most of the neighbouring states of West Bengal. Never get into an alphonso versus langra debate with a Bengali. These mangoes retain their greenish tinge even when they ripen and are among those few mangoes that are still available after it rains, often well into July.
  • Banganapalli: Banganapalli or Banganapalle is the fruit of the town of Banganapalli, which lies in Kurnool district of Andhra Pradesh. It’s a yellowish mango with a meaty texture and we love it because it doesn’t have those weird thready fibres that most mangoes have. Ideal if you don’t want to floss later on.
  • Totapuri:Also known as Bangalora, this is a very popular mango in Bengalooru. But we have seen them selling like hot cakes in Mumbai too and we love these slightly reddish tinged, elongated mangoes. Incidentally, Totapuri mangoes are the parents of two popular mango varieties in Florida, namely Brooks and Anderson (we are trying to not crack a Matrix joke here).
  • Chaunsa: This mango is a Pakistani mango – if you pay heed to the maps of today. But long before those lines were drawn, Chaunsa was simply the mango most popular in the northern parts of our country, including what is now Pakistan. Chaunsa is the mango of choice in the northern parts of India today and is such a delectable, rich and sweet mango that it’s probably the one mango an Alphonso lover can make peace with. And that is saying a lot.
  • Neelam: Neelam mangoes are popular in western and southern India. They are also prevalent in Pakistan. Slightly elongated, maintaining a greenish tinge and also a reddish hue, these mangoes are also the most popular with birds. It’s a miracle human beings can salvage enough for themselves.
  • Sindhura: Sindhura mangoes have a very distinct reddish hue, sometimes speckled with green, and are not very large in size. They dominate the southern parts of the country and are among the first mangoes to arrive in summer – which means they are our starters before we graduate to the main course of Alphonso, Chaunsa, Banganapalli and then Langra!

So go buy mangoes,  you may even see names we have not mentioned in this post! And we are pretty sure we can add ten more names to this list on top but that’s another post for another day!


Summer Calling …..!

With the sun shining bright, it’s time to soothe yourself with the summer delights! Let’s experience the seasons delight that will surely surprise you and add a new variant in your menu 🙂

Starting with the melon king – Watermelon! Did you ever know apart from the monotonous watermelon juice you can savour on other varieties like watermelon feta salad, melon crusher and so on?

This summer experience the coolness of the melons and beat the heat :_

P.S. Now serve melons to your guest as a part of the lunch meal or a cooler for their welcome 🙂

watermelon crusher







Thanda Thanda Nimbu Shikanji is definitely not a miss during summers, it’s a compulsion how about adding a little twist and fuse the nimbu as an international delight?

Now try the lemon mint mojito as your summer drink. Just squeeze few lemons, add mint leaves, sugar syrup and soda. Your mocktail is ready to go 🙂

We are 110% sure you will impress your kids and family members 🙂

mojito 1

Heading to our third delight that includes curd, how about some raita to accompany your lunch? But hang on before you slurp, we are serving you cucumber raita this season. Say bye to your boondi raita and relish on the summer food delights! Now grate some cucumber and mix it well in your curd, garnish it well spices, coriander leaves.

Last but not the least the king of fruits – MANGO. The list will fall short if we go to name the varieties, but right from aam panna to mango cheesecake we truly love each and every dish 🙂

So what’s your favourite aam panna, mango smoothie, ice – cream, cake , tacos?

mango college

Now enjoy your summer vacation with these summer special delights. Stay Tuned for more blog updates and to know more about our activities don’t forget to like us on facebook – http://www/vinodcookware.com and add your valuable comments below 🙂

Till then eat healthy 🙂 stay healthy 🙂

Happy Summers 🙂

Smarter Kitchen with Smarter Moms!

“You are what you eat and when it comes to health, compromise is not an option with Mothers.”

Gone are the days when Health as a concept found place only in your Diet. But let’s Move on to the young generation of Mothers who have understood the needs of the dynamic lifestyle – “Young Moms” who have understood its not just about the food you eat but also the way you cook and most importantly the cookware you cook in.

What has made the dramatic shift to the Healthy Cookware range? Its the hidden health dangers lurking in your kitchen—and it’s not the germy sponges or moldy foods. It’s the toxic cookware in your cabinet, which are the toxic fumes and chemicals into your food, which over a period of time can build up in your body, potentially damaging your health.

Indeed with the kind of lifestyle choices we make, health has taken a back seat. It is not until later, that we begin to realize the wisdom behind the words “Health is wealth”. As much cooking is an art, cooking is a science too. And, when it comes to science, can technology be anywhere else than the Kitchens J

Understanding the needs of the growing lifestyle there has been a shift by the makers of the busy Kitchens – Mothers, from Traditional Cookware to Modern Day Health Cookware range. An active segment, which has been growing in the Indian Markets.

Taking the control of our lives, the new age Mothers, like the Health cookware range controls the eating habits naturally, the healthy way. It’s the growing Cookware range, which not only supports Waterless but Oil Free Cooking. The healthiest option embracing Technology in Indian Kitchens.

Truly Cooking nutritional has now becomes an enjoyable and a hassle-free experience. It also ensures the long-term nutritional health of your child.

Increasing health consciousness among Mothers has also fuelled the growth, the demand, also supported by a fast paced lifestyle and need for convenience.

This Mothers Day lets Thank the Mothers who have embraced to a smarter Technology for Smarter and healthier life! A Mothers Love does go beyond the Spoon Set J