Chocolate Croissants (just 2 ingredients )

Chocolate croissants !!You all might have tasted this from Starbucks or any other pastry shop. It’s a snack to die for😋😋

My kids addiction towards it , made me try this Instant , easy, just 2 ingredients chocolate croissants recipe . Hope you all like it!!


1 package - frozen Puff pastry ,thawed

114 grams/1 bar - Semi sweet chocolate bar/chips ,

2 Tablespoons - Unsalted butter (optional)


Thaw the puff pastry for 40 minutes to bring it to room temperature.

Preheat the oven at 400 F and line parchment paper on a baking pan.

Chop the chocolate bar into tiny pieces .

Unfold the pastry sheets on a slightly flour dusted surface.

Cut each into 3 squares , making total 6 squares.

Now add 2 tablespoons of chopped chocolate into center of each pastry square.

Fold and seal the sides.(use little water to seal).

Brush some melted butter on top.

Arrange on lined baking pan and bake it in oven for 18 to 20 minutes or until golden brown.

Take out ,allow it to cool little bit and drizzle chocolate syrup or sauce.

Serve warm with hot coffee/cocoa 😋😋

Note – best to have while it’s still warm. Not a good idea to save and eat.

Thank you,

Quick Treats


Kashi halwa /dumroot halwa

Is one of the delicious and special sweet served mainly in weddings .

if you are South Indian, you will definitely have tasted in any of the wedding you attended.

Recipe is simple .
Remove skin and Grate Ash gourd/white pumpkin or budhikumbalakayi . almost 3 cups & Don’t discard the water .

Switch on the stove, add those grated Ash gourd in a thick bottomed pan and at low medium heat, cook for almost 15 minutes,stirring occasionally (do not burn) .
After 15 minutes, you can see almost all water has been evaporated and mixture seems thick .
At that point, add 1 cup of granulated sugar and few kesar threads .
Cook another 6 to 8 minutes .stirring more frequently until its thick and collects to one place .
Finally add roasted cashews,melon seeds ,raisins ,cardamom powder and 3 tablespoons of ghee/clarified butter .
Cook for another 2 to 3 minutes ,stirring continuously.

It’s done!! You will end up getting just 1/2 cup of sweet but believe me it’s the most delicious sweet even a bite is enough to satisfy your sweet/taste buds.

Ash gourd ,winter melon /Budha kumbalakayi

indiansweet #dumroothalwa #budhakumbalakayisweet #quicktreatssite

Stuffed Avocado

Stuffed Avocado

You might have used avocados in many recipes like curries, smoothies,sweet, Roti’s/flatbread etc.

Have you ever tried stuffed Avocado? It is the most quick,healthy and finger licking recipe. I can call it as a appetizer or proper breakfast along with some tea/coffee.


Avocado -2

Olive oil

Lime juice


Bell pepper/capsicum


Salt,cumin powder, dried basil


Cut avocados into halves and remove pits.

In a small bowl, mix oil and lime juice .

Chop all vegetables (onion,cucumber and bell pepper) and mix in a bowl along with some salt.

Apply oil and lime mixture to avocados halves .

Switch on the stove, heat pan at medium heat.

Place the avocado halves cut side down and cook for 2 or 3 minutes until roasted well .

Take out and switch off the stove .

Add more oil,lime juice mixture to avocado and add the prepared stuffing .

Sprinkle some salt ,cumin and basil .

Enjoy the delicious stuffed avocado .

Note – make your own choice of stuffing and cooked vegetables like onion,zucchini,mushroom,bell pepper also makes a great combination.


Quick Treats

Butternut squash soup in Instant pot blender

If you planning to use butternut squash , this is the most easiest, tastiest recipe you will ever come across. Instant pot blender made our job much much easier .

Bringing you all one of our favorite soup ,butternut squash soup recipe.


1 butternut squash

1/2 big or 1 small onion

Small piece of ginger and garlic

1 teaspoon salt

Ground black Pepper

Olive oil

2 to 3 cups Vegetable broth



Preheat the oven at 400F.

Wash and Trim the edges of butternut squash .

Cut into half ,remove the seeds . Cut lengthwise again making it total 4 pieces .

Place them in a baking tray , brush some oil /butter on squash pieces . Sprinkle salt and pepper .

Bake them in preheated oven for almost 1 hour . (After 30 minutes of baking , you can add half oil coated onion to bake in oven (optional) ).

Once done ,switch off the oven ( every oven is different ,don’t burn them.take out 5 -10 minutes early if required)

Let it cool, peel of the skin and take out the flesh to a bowl. (Yumm , I can eat this right away)

In Instant pot blender , add baked butternut squash, baked onion, ginger,garlic ,salt ,pepper ,olive oil and vegetable broth.

Close the lid of the blender.

Press soup button,setting 1.

It takes almost 12 to 14 minutes for the countdown to start . Reaches 130 to 140 F and stirs/mix every one minute and continues cooking .

Once done switch off .

I did press puree button at the end for 30 seconds to crush everything .

Ta- da yummiest butternut squash is done . Enjoy with your choice of bread.

Notes –

— Green apples and carrots can be added.

— vegetable broth can be replaced by 2 cups milk and 1 cup water .

— setting 2 in blender gives you smooth soup, setting 1 is for chunky soup.


Quick Treats

Veggie Masala Rice in Instant PoT

This is one of the easiest rice recipe and you will not believe how much your family and friends love this.

All this days I did masala separate and rice separate.

Now thanks to Instant Pot, with right consistency I can do this in just 15 minutes including vegetable cutting .


1 cup basmati rice

1 small onion

1 cup mixed veggies

1 1/2 cup water

1 teaspoon ginger garlic paste

1 teaspoon salt

1 teaspoon coriander powder

1 teaspoon garam masala powder

2 teaspoon chili powder

For tadka ,

1/4 teaspoon of Oil , cumin seeds, mustard seeds and chana dal

To garnish

Fried onions , coriander leaves and cashews


Switch on the Instant pot,sauté mode

Heat oil, add mustard seeds and cumin seeds when splutters ,add ginger garlic paste and one small chopped onion .

Fry for a minute or two.

Add washed and drained basmati rice and water.

Add all masala’s including salt.

Mix .close the IP lid .seal the vent

Cook manually at high pressure for 6 minutes .

Switch off and allow it to naturally release the pressure.

Plate it, Top it with fried onions, cilantro and cashews.

Enjoy with raita /yogurt or papas.


Quick Treats

Strawberry lime mocktail,summer drink

Mock-tail is a non alcoholic cocktail style beverage . Refreshing drink and perfect for summer . Strawberry lime is fizzy, tangy and tasty . It is been always hit in our home and parties . Try this super easy just 4 ingredient mocktail

10 -15 fresh/frozen strawberries

1 cup ice cubes

1/2 cup honey

4 teaspoon lime juice

2 to 3 cups sparkling water/soda

mint leaves, lime slices for decoration

pinch of Salt , cumin powder(optional)

In a blender/food processor, add washed fresher strawberries or frozen strawberries, honey , ice cubes, sparkling water and lime juice . Blend them , pour into glass and enjoy!!

Thank you

Quick Treats

Cucumber 3 ways , cucumber chat, cucumber flatbread , cucumber raw curry

We all know that cucumber is low in calories and has lot of health benefits.

It has high water content, helps hydration and weight loss.

Do you know it can be tasty and can be included in many Indian recipes?

I have shared 3 different recipes using cucumber.

1 ) cucumber chat

1 cucumber,peeled and sliced

Green chili paste

Chopped onion

Grated carrot

Cubes tomato

Puffed rice

Roasted peanuts

Garam masala

Sev mixture

Tamarind chutney

Arrange sliced cucumbers,add toppings in above order.

Serve !!

2 ) Cucumber Roti/Chapati/flatbread

1 cucumber washed and peeled

1 teaspoon salt

2 to 3 cups wheat flour

In a bowl ,Grate cucumber and keep aside for 10 to 15 minutes.

Add salt and mix

By gradually adding wheat flour ,make a dough.

Dough should be not very soft , little more flour is helpful as cucumber might leave more water and make it sticky until you roll the Roti’s.

3 )cucumber raw curry / hassi gojju

1 cucumber,washed and peeled

Small piece of tamarind

1/4 cup cilantro/coriander leaves

2 tablespoons split dal/ roasted gram

3 to 4 green chilies

2 small pieces coconut slice

Small piece ginger

3/4 teaspoon salt

1/2 teaspoon cumin/jeera

Approximately 1 cup water

For tadka/tempering

1 teaspoon oil

1/4th teaspoon mustard seeds

Few curry leaves

Pinch of asafetida/hing

Peel and chop cucumber into small pieces .

Place them in a bowl.

In a mixer grinder, grind tamarind,coriander leaves ,green chili’s, cumin,coconut,ginger,dal,salt and water into a purée.

Add to the chopped cucumber and give tadka.

For tadka/tempering , switch on the stove, in a small pan heat oil, add mustard seeds ,when it pops add hing/asafetida and curry leaves .

Switch off the stove and Add it the curry .

Enjoy with Rice/roti or dosa !!

Thank you

Quick Treats

Veggie bowl ,chipotle style

Veggie bowl ,chipotle style

Chipotle veggie bowl

Our family is big fan of Mexican food. We always jump to chipotle whenever we want to eat out. I replicated the menu and tried doing at home. It’s so delicious and filling. We want to do more and more now😊.

Do try this easy recipe and let us know how it turned.

1 ) Kidney beans and black beans

soak 1/2 cup of black beans and red (kidney)beans overnight.

In pressure cooker or IP , cook soaked beans in 3/4 cup of fresh water and 1/2 teaspoon salt . Drain off excess water .

2 ) pinto beans paste

Soak 1/2 cup of pinto beans overnight.

Switch on IP , press sauté , heat tablespoon of oil, add 1/2 onion finely chopped. Once onions are translucent,add soaked beans, 1 green chili ,1/2 teaspoon salt and 3/4 cup water .

cook on manual(high pressure) for 8 minutes and Naturally release pressure .

Allow it to cool. Take out and grind to smooth paste

3 ) Mexican Rice in Instant pot

1 cup rice , 2 tomatoes purée , 1 teaspoon salt and 1/2 teaspoon cumin powder ,2 tablespoons oil, 1/2 small onion and 2 cups water.

Switch on the IP in sauté mode , heat oil and fry onions.

Switch off sauté mode and add rest of the ingredients .

Stir to mix everything and cook on manual (high pressure)for 5 minutes. Naturally release pressure and it’s ready to serve!!

4) lime rice

1 cup basmati rice , 2 cups water ,2 tablespoons lemon juice , 1/2 teaspoon salt ,1/4 teaspoon turmeric powder.

Switch on IP ,

Mix everything and cook on manual(high pressure) for 5 minutes and Naturally release pressure

Ready to serve!!

5 ) vegetable fry

Heat 2 tablespoons butter in a pan,

Add 1 onion and 1 capsicums chopped lengthwise and fry until the onions are translucent.

6 ) plate and serve

Take a wide bowl, scoop all the above prepared food and top it with corn,sour cream, avocado slices and chipotle sauce.

Note – add more veggies according to your preference.

Also, if cooking in Instant pot, using separators to cook all above can save lot of time and can be prepared in 20 minutes, thanks to my friend chaitra who gave Some light about it.

Thanks Quick Treats

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Gluten free, vegan ,low carb ,No oil sweet potato Roti /flatbread

Sweet potato flatbread

We eat Roti’s /flatbread every day. I want to make sure it is healthy ,low carb and at the same time tasty too.

This is my fool proof recipe of GF, Vegan ,sweet potato flatbread.


1/2 cup – sweet potato purée

1 cup – Rice flour

1/4 cup – chickpea flour/besan

1 teaspoon – salt

1 teaspoon – chili powder


Boil sweet potato in water until soft .

Peel off the sweet potato skin and smash them to purée .

In a bowl, take 1/2 cup of mashed sweet potato puree ,add rice flour, besan flour , salt and chili powder.

Mix them all until everything comes together and forms a dough.

Make equal size balls from dough and take one ball, flatten it , dust flour and roll into thin round shape using rolling pin.

Heat a non – stick tawa or skillet on medium heat, place the roti’s /flatbread and cook.Flip and by pressing with spatula cook the other side.

Once cooked ,Since no oil used , cover the Roti’s/flatbread in cloth to keep soften until use.

Enjoy flatbread with any side dish or as a wrap.


Quick Treats

Veg Momo recipe with chutney

For dough

1 cup maida / all purpose flour

1/4 teaspoon salt

Approximately 1/4 cup of water

For Filling

2 tablespoons Oil

1/4 cup Chopped Onion

1/4 cup Grated Cabbage

1/4 cup Shredded carrot

1/4 cup Zucchini


Chili powder

For Chutney

2 tomatoes

4 red chilies

1/2 teaspoon salt

1/2 teaspoon sugar

1 teaspoon ginger garlic paste

1/4 teaspoon black pepper


In a bowl ,mix flour and salt. by gradually adding water, make a dough. Keep aside

In a pan, at medium heat , add oil and fry onion ,cabbage,carrots and zucchini until slightly brown. Add salt and chili powder and cook for 2 more minutes.

Now, roll the dough with rolling pin by dusting some flour on surface into a big circle.. with the help of cup or cookie cutter .. cut dough into many small round shape dough.
Take a dough which is cut in small circle. Fill it with 1 tablespoons of prepared filling.

Pinch the edges and bring all edges together , twist and seal . Take out the extra dough if any.

Repeat the procedure until all dough finishes.

This recipe makes 15 momo’s.

Steam them in pressure cooker for 10 minutes.

momo’s are ready!!

For momo’s chutney

In a big vessel ,take around 4 cups water ,add tomatoes and red chilies .

Boil them for 15 minutes.

Take out the water, let it cool . remove tomatoes skin .

In a blender/ mixer , blend tomatoes, chilies along with salt ,sugar,ginger garlic paste and black pepper to smooth paste without adding water .

Chutney is ready!!

Thank you,

Quick Treats

Vegan carrot Halwa in Instant Pot

Carrot halwa is Indian sweet made with loads of shredded carrots mixed with milk and sugar. Here I am showing the vegan ,low carb version of carrot halwa .


2 teaspoons – Vegan butter/coconut oil

2 cups – shredded carrots

1 can /14oz – coconut milk

1/2 cup – coconut sugar

1 teaspoon – cardamom powder

2 tablespoons – raisins and nuts


Wash and peel the carrots skin.

Cut into pieces. Grate it by hand or

Put in a mixer grinder and pulse them to shredded consistency.

Switch on Instant pot at sauté mode

Melt vegan butter/coconut oil ,fry raisins and nuts until raisins puffs up ,roasts nuts .

Take out the raisins/nuts to a plate.

Add shredded carrots and fry for 2 to 3 minutes until slightly color changes.

Add coconut milk ,mix .

Close the IP lid,seal vent and cook on manual for 3 minutes.

Switch off and allow it to naturally release pressure or quick release (if in a rush).

Switch on sauté mode, add coconut sugar and start cooking by stirring(it takes almost 5 minutes)

Halwa thickens and when you drag the spatula , you can see the bottom of pan for atleast 20 seconds.

Switch off the stove and mix roasted nuts,raisins and cardamom powder.


Note – alternate with ghee,whole milk and granulated sugar for non vegan /traditional carrot halwa.


Quick Treats