Mix all ingredients listed for the chocolate sauce and simmer on medium heat, until the mixture thickens. Spread a layer of this sauce in a platter. Dip the glucose biscuits one at a time in the coffee mixture and arrange neatly over the sauce.

This sweet and tangy galka chutney has a long shelf life, and goes well with summer lunches and snacks. Just waiting for the raw mangoes to hit the market to store up on this chutney :-) Sri Radha Vallabh temple in Vrindavan celebrates a month long

A delicious variation is chocolate coated almonds and raisins. Replace biscuits with fruit of your choice in this recipe.

This home made, Ayurvedic bath scrub needs no preservative. Whenever you want to use it, just add water and enjoy... Rose has a cooling effect on the skin. Tulsi is a warming herb. So take your pick according to season.

This looks golden, smells great, and tastes wonderful. The only thing to be careful about is to keep the heat slow while caramelising. We want it golden, but overdo it by just a few seconds and the sugar burns and makes it bitter.

This is what I tasted at Dol Govind temple in North Guwahati... Krishna was offered a rich kheer - rice payasam and a salad of sprouted green moong lentils, soaked gram, chopped coconut, bananas and pomegranate seeds. This salt and sugar-free salad

Roza Aftaari is a time for bonding. Along with the dates to end the fast for the day, drinks are the first choice, nimbu pani, tea, water, juices…