Filles De Francis

loves grows as we dine together

Badam Kheer — October 9, 2015

Badam Kheer

This is a sweet creamy dessert. It can be made very think like a custard or could be made into a drinking consistency and can be served cold or hot. During hot summer months,I like this dish served cold with lots of chopped almonds  and used have it often before heading to my tuition’s. Its fills my tummy up and keeps me active during my classes in the evening. This hardly only 20 minutes to prepare,provided you have blanched almonds handy.

so here is this simple easy recipe.


Ingredients : 

30 kernels of blanched Almonds. ( slice 5 kernels almonds )

2 cups of milk

4-5 table spoon of sugar.

2 cardamons

few saffron strands.

Instructions : 

In a pan add in the milk and reduce it to 2/3rd or to a thick consistently. Keep stirring in between and cook in medium flame.

Meanwhile make a coarse paste with 20 -25 kernels of almonds,some sugar,cardamon.

When the milk as reduced to desired consistency add the paste and mix well.

stir constantly and let is reduced to creamy texture. Now add in the remaining sugar and mix well.

Add in the saffron stands for more creamy yellow colour.(this step is optional)

once the drink is in preferred consistency add in the sliced almonds and stir well and turn of the heat.

Once the drink is cooled ,transfer it into a pitcher and refrigerate it and serve cold as I have served to experience a refreshing creamy taste.

Pictures Step by step: 










Pesara pappu sambar — October 8, 2015

Pesara pappu sambar

Pesara pappu sambar/Moong dhal Sambar , was a staple food in our house . Its was often made by mum after a long day at school with Kids. I feel nostalgic as I remember my dad and I ,starting our huddibaba ( our Bajaj calibre ) and get to idli/dosa batter shop and buying a packet of freshly made batter for idli and driving back home. By the time we get home the sambar will be ready. And my sister will be helping my mom with preparation of idli’s. After which we all dine together speaking about the day and joking. Amazing days….

 Pesara pappu sambar

                   Pesara pappu sambar

So this recipe is very special to me and it bring back those sweet cherished memories of us. Hope you will find this recipe interesting.

I think I have been speaking a lot today.So lets dive into the recipe now.

Ingredients ;

1 cup moong dhal.

2-3 cups of water.

2 tablespoon oil.

1 finely sliced onion.

1 finely sliced tomato.

3 cloves of garlic,2 cloves finely chopped.

1/2 inch ginger finely chopped.

1 green chilli.

1/2 teaspoon turmeric powder.

1/2 teaspoon channa dhal.

1/2 teaspoon  urad dhal.

1/2 teaspoon cumin seeds.

1/2 teaspoon mustard seeds.

1/2 teaspoon fenugreek seeds.

couple of dry red chilli.

few curry leaves.

a pinch of Asafoetida.

Salt to taste.


Aim to repeatedly rinse the Moong dhal with fresh water until the water is nearly clear.

Now into a pressure cooker add the moong dhal with sufficient water ,I added 2 1/2 cups. (I wanted mine to be thick but with soupy texture).

To this add,chopped onions,tomato,green chilli,garlic,ginger,turmeric ,salt and one table of oil and mix well.

Pressure cook this for 2 to 3 whistles.

Once all the pressure in the cooker is realised, now open the lid and mix well, till the dhal gets mushy and everything is incorporated well,

Now we to temper the sambar. In a small pan, add the remaining oil ,once warm add in the channa dhal,urid dhal and red chilli,1 clove of garlic and red chilli. Let this get roasted for a minute. Constantly stir fry this mixture else till will get browned. After a minute,add the mustard seeds,cumin seeds,curry leaves and asafoetida. stir fry this again till all the flavours gets infused in low heat for a minute or two.

Now add this tempering to the hot sambar and mix well. Check for salt and add in few fresh coriander leaves and mix well.

This dish is a goes well with idli and dosa. But I prefer this with hot rice and little bit of ghee.

I have served this dish with idli, my sisters favorite.

Pictures Step by step : 

Pesara pappu sambar
Pesara pappu sambar







DSC_0286 DSC_0287


Please to give this dish a try as its healthy and very quick to make. Share your thoughts and ideas about this dish in the comments below.

Tomato curry — October 7, 2015

Tomato curry

This is a great recipe for those lazy days you don’t want to cook but at the same time planning not to waste money on restaurants. This is a great side dish for dosa and chapati.

Tomato curry
Tomato curry


2 tablespoon oil.

1/2 teaspoon mustard seeds.

1/2 teaspoon cumin seeds.

1/2 teaspoon channa Dhal.

A pinch of Asafoetida.

1/2 a sprig curry leaves – 1/2 a sprig.

1 Onion, finely chopped.

2 Tomato,finely chopped.

1/2 teaspoon Ginger-Garlic paste.

1/8 teaspoon Turmeric  powder.

1 teaspoon Chili powder.

Salt – to taste.

1/2 cup Water.

Heat oil in a pan.

Add mustard seeds,cumin seeds,channa dal,asafoetida and curry leaves to the pan.

Once it splutters, add the chopped onion and cook till translucent or slightly brown.

Add the ginger garlic paste and sauté it till the raw smell goes off.

Add the chopped tomatoes and cook till it’s completely .

Once you see the oil separating from the onion-tomato mix, add turmeric,chili powder and salt.

Add water to the pan. close the lid and cook till the raw smell goes off. Mostly, it may take 5 to 10 mins in low .

Open the lid and mix well. If it’s very thick add some water otherwise remove from heat.

Serve hot with dosa or chapati as I shown below.

Tomato curry with Dosa

Hope you will try out this recipe and If so please share your thoughts.

Chicken drumstick Masala Roast —

Chicken drumstick Masala Roast

This is a yummy dish to try as a starter or a evening snack on a rainy day. Its very easy to make and needs very little time to prep.This is one of my favorite recipe and hope you will find it easy too.


so lets get straight on to this simple fast dish.

Ingredients :

4 chicken drumsticks.

1/2 teaspoon cumin powder.

1/2 teaspoon coriander powder.

1/2 teaspoon chilli powder.

1/2 teaspoon turmeric powder.

1/2 teaspoon dry fenugreek leaves.

1/2 teaspoon fennel powder.

1/2 teaspoon ginger paste.

1/2 teaspoon garlic paste.

1/2 teaspoon curd.

1/2 teaspoon butter.

1/2 lime juice.

salt as needed.


Make few deep cuts into chicken , to let the masala to get through and flavor well.

Mix everything into  fine paste with salt as needed.

In a bowl massage the paste well into the chicken and let it rest for 30 minutes.

Into a baking tray, arrange the drumsticks and place into a pre heated oven at 200°C/180°F/gas 6 for 25 -30 minutes or until cooked well.

Let the chicken rest for two to three minutes and serve it with some Raita or with Biriyani as a side,shown below.

Pictures Step by Step : 

chicken drumstick roast






Yes ! This recipe has I said before is easy as it seems. Marinate it for 30 minutes for all the flavors to infuse in well,but if you don’t have time, you can skip it for one time.

Please do give this recipe a try and let us know your thoughts and ideas.