Monday, August 21, 2017


Healthy and delicious vegetable sandwiches made with multigrain bread and a filling of hung curd, honey, home made eggless mayonnaise, carrots, cucumber, tomato, bell pepper seasoned with mustard sauce, black pepper and red chilli flakes.- make and enjoy them any time of the day !

Multigrain bread ....... 4 slices or as required
Carrot ....................... 1 small
Cucumber ................ 1 small
Tomato .................... 1 small.
Green Capsicum ..... 1 small
Honey ................... 3 tbsps
Hung curd ............ 3 tbsps
Eggless mayonnaise .. 1 tbsp
Mustard sauce ........ 1 tsp
Salt ......................... to taste
Black pepper powder .. 1/4 tsp
Red chilli flakes ........... 1/8 tsp

1. To make the hung curd take a muslin cloth and put 2 cups of yogurt. Hang the bundle on the tap for 5-6 hours until the water is completely drained out.
2. Wash the carrot and cucumber, peel and grate them.
3. Remove the seeds and water from the tomato and cut the outer part into tiny pieces.
4. Cut the capsimum into tiny pieces.
5. Now take the hung curd into a larger bowl and add all the ingredients. Squeeze out the water from the cucumber. Mix everything together.
6. Spread the filling on a bread slice and place another one on top.
7. Cut them into half or quarters if the bread slices are large.
Serve them any time of the day.

Thursday, August 17, 2017


Amrakhand and Shrikhand are our family favourites. I always make them in large quantity when we entertain so that I can make some popsicles the next day from the left overs. These make a lovely summer treat specially for the kids.
I had posted the Amarkhand and Shrikhand recipes earlier in the blog. I am posting the procedure again to make it easier for you.

 Hung curd ... 1 cup ( made from 2-3 cups of yogurt depending on its consistency )
Mango pulp ... 1/2 cup
 Icing sugar ....... 3-4 tbsps. (sugar also has to be adjusted as per your preference and also how sour the yogurt is )
Elaichi powder .. 1/4 tsp
Kesar / saffron ... a generous pinch soaked in a little warm milk.
Unsalted and sliced pistachio nuts .. 2-3 for garnishing.
Mango pieces ..... for garnishing.

 1. Hang the yogurt in a muslin cloth for minimum 8 hours or over night to make the hung curd.
2. Take the thick hung curd in a bowl and add the cardamom powder and saffron.
3. Whisk it and add sugar little by little while doing this.
4. Now add the mango pulp and whisk it until well blended.
5. Spoon it into the serving bowl and garnish with sliced pistachios and mango pieces.
6.  Refrigerate and serve chilled.

Now to make the Popsicles:
Take the popsicle moulds and spoon the amrakhand.
You may add some garnishings like crushed nuts, dry fruits or mango if you like. Freeze them. They will be ready in 2-3 hours.
If you don't have the popsicle moulds you can use the kulfi moulds or muffin moulds too. Insert the stick when it is half frozen. Place the moulds back into the freezer. 

Monday, August 14, 2017

TRICOLOURED DOSAS (Independence Day Special)

Here is a healthy breakfast menu for Independence day.. Make tri-coloured dosas by adding carrot and spinach for the saffron and green colour.

 Urad dal .... 1 cup
 Rice ........... 3 cups
Methi seeds .... 1 tsp.
 Baking soda ... a pinch
 Salt ... to taste needed to fry dosas
Spinach ............ 2 cups
Carrots grated ... 1 cup

1. Soak dal and rice separately for at least 5-6 hours.Add methi seeds while soaking.
2. Grind them separately adding enough water to a smooth batter.
3.Mix them well, adding salt and leave to ferment preferably over night.
4. Chop the spinach and boil adding a little salt and water.
5. Allow it to cool and blend it to a smooth and thick paste.
6. In a pan saute the grated carrots lightly with 1 tsp of oil and little salt. Grind it to a smooth paste.
7. Now take a little portion of the fermented batter as needed in two bowls.
8. Add blended spinach puree in one bowl and carrot paste in the other.
9. Use plain batter for making white dosas.
10. Pour a ladleful of batter on the tawa and spread it with the back of the ladle.
11. Spoon a little ghee to make dosa. Repeat with the other coloured batter.
12. Serve with chutney / sambar.

See Coconut Chutney recipe - HERE
See Groundnut Chutney recipe .... HERE
See Sambar recipe ................. HERE
See Potato Masala recipe ....... HERE

Saturday, August 12, 2017


Try out these delicious puris made with mango pulp. They taste very good with aamras and kadhi. This simple meal surely is drool worthy and kids are going to love the mango flavoured puris.

Wheat flour ...... 1 cup or as needed
Mango pulp ....... as much required for kneading the dough.
Sugar ...........  1 tsp (optional)
Salt ............ 1 pinch to balance the flavours.
Cardamom powder ... 1/8 tsp
Ghee .............. 1 tsp
Oil ........... to fry


1. Take flour in a bowl or a plate. Add the ghee, sugar, salt and cardamom powder and mix well.

2. Knead the dough using mango pulp. add a spoonful at a time until the dough is soft and smooth.

3. Roll out puris.

4. Heat oil in a pan and deep fry the puris.

Recipes of other preparations served in the thali...

Karela Fry ......... click HERE

Beans Sabzi ......... click HERE

Gujarati kadhi HERE

Mango Rasayana ... click HERE

Wednesday, August 9, 2017


Oats is a perfect and healthy option for breakfast. I usually make sweet and savoury oats porridge. Overnight oats is another lovely breakfast option. Just soak the oats with coconut milk or normal low fat milk.  Greek yogurt, honey and seasonal fruits and if you like you can also mix some flaxseeds, chia seeds, crushed walnuts etc etc..Serve chilled .You can also add some corn flakes just before eating for some crunchiness.

Oats ... 1/4 cup
Greek yogurt .... 1/4 cup
Coconut milk .... 1/4 cup
Honey ................ 1 tbsp 
Chia seeds ......... 1 tbsp
Flaxseeds .......... 1 tsp
Mixed fruits .... as needed 
(I have used banana, mango, apple and pomegranate)

1. Soak the oats with whipped Greek yogurt, coconut milk and honey. Refrigerate overnight.
2. Soak chia seeds in water and refrigerate until use.
3. In the morning before serving peel and cut the fruits. 
4. Take glasses or mason jars for serving.
5. Layer the fruits, soaked chia seeds and soaked oats.Sprinkle the flaxseeds between each layer.
6. Serve chilled.
Note: If the soaked oats are thick you can add some milk or coconut milk to get the desired consistency. 

Monday, August 7, 2017


Fajeto is a traditional recipe from Gujarat. It is a kind of kadhi like preparation with mango pulp, yogurt, besan and some spices for flavouring.

(To mix together)
Mango pulp .... 1/4 cup
Yogurt ............. 1 cup
Besan / gram flour ... 1 tbsp
Ginger paste ........... 1/2 tsp
Green chillies ........ 2 (crushed)
Turmeric powder .... 1/4 tsp
Jaggery (crushed)..... 1/2 tbsp
Salt ............................ to taste
Water ....................... 2 cups

To be powdered coarsely:
Cinnamon.... 1 inch piece
Cloves ........ 2-3

For tempering:
Mustard seeds .... 1/2 tsp
Cumin seeds ....... 1/2 tsp
Asafoetida ......... 1/8 tsp
Curry leaves ....... few
Dry red chillies ... 1-2
Oil ...................  1 tbsp


1. In a bowl mix take the yogurt, besan, mango pulp, ginger and green chilli paste.

2. Whisk them together adding 2 cups water.

3. Crush the cinnamon and cloves coarsely.

4. Heat oil in a pan and add the tempering ingredients.When they crackle, add the crushed cinnamon and cloves.

5. Now add the prepared curd, mango mixture and cook on a medium flame for a minute. When it starts to boil, simmer it for 5-6 minutes stirring from time to time until you get the desired consistency. Add water accordingly.

Adapted from Tarla Dalal's Recipe.

Thursday, August 3, 2017


Amarkhand is a variation of Shrikhand which is a traditional dessert from the states of Gujarat and Maharashtra. It is made from hung yogurt, powdered sugar and flavoured with saffron and powdered cardamoms and mango pulp.
To get a nice and thick consistency it is better to make hung curd and pulp at home as the store bought pulp is thinner. While making amrakhand, the addition of saffron and cardamom is optional. You can even add some dry fruits and fresh mango pieces if you like.

 Hung curd ... 1 cup ( made from 2-3 cups of yogurt depending on its consistency )
Mango pulp ... 1/2 cup
 Icing sugar ....... 3-4 tbsps. (sugar also has to be adjusted as per your preference and also how sour the yogurt is )
Elaichi powder .. 1/4 tsp
Kesar / saffron ... a generous pinch soaked in a little warm milk.
Unsalted and sliced pistachio nuts .. 2-3 for garnishing.
Mango pieces ..... for garnishing.

 1. Hang the yogurt in a muslin cloth for minimum 8 hours or over night to make the hung curd.
2. Take the thick hung curd in a bowl and add the cardamom powder and saffron.
3. Whisk it and add sugar little by little while doing this.
4. Now add the mango pulp and whisk it until well blended.
5. Spoon it into the serving bowl and garnish with sliced pistachios and mango pieces.
6.  Refrigerate and serve chilled.

Tuesday, August 1, 2017


Salmon grilled on Alder or Cedar planks has a delicious smoky flavour. Just season the fish slices with any choice of ingredients you like. This is a great way to enjoy the flavourful grilled fish. Remember to soak the plank in water for at least 2 hours before using it. Using planks is safer for outdoor grilling. Make sure you keep a spray water bottle ready in case the plank catches fire.

Salmon fillets .... 2
Garlic paste ........ 2 tsps
Lemon juice ....... 1 tbsp
Garam masala .... 1 tsp
Black pepper or cayenne pepper...... 1/8 tsp
Butter or olive oil... 1 tbsp
Salt .............. to taste


1. Soak the alder plank in water for 2 hours. Meanwhile marinate the salmon with all the ingredients mentioned in the list and set aside.

2. Place the salmon on the soaked alder or cedar plank and grill it at 350 F for 15 to 20 minutes or until done. (The time may vary depending on the thickness of the fish slices.. Keep a check)

3. Serve immediately as it has the fresh smoky flavours.

Saturday, July 29, 2017


Mambazha Pulissery is one of the Traditional curries of Kerala prepared for Sadhya (festive recipes). It is sweet, sour and spicy in flavour with coconut based gravy with the addition of yogurt and green chillies.This curry is usually paired with idiyappam but it goes well with plain rice, neer dosas and appams also. Pulissery and Moru Kootan have the similar gravy base.

Mangoes .. 2 (select small variety)
Yogurt ...... 1 cup
Grated coconut .. 1 cup
Green chillies ... 2 (add more if you like it spicy)
Turmeric powder .. 1/4 tsp
Cumin seeds ..... 1 tsp
Mustard seeds ... 2 tsp
Fenugreek seeds ... 1/2 tsp
Dry red chillies .... 2-3
Curry leaves ..... 1 sprig
Coconut oil .... 2 tbsps (you may use any oil if you don't have coconut oil)
Salt ......... to taste

1. Wash and peel the mangoes.
2. In a chatti or a pan take sufficient water and cook the mangoes adding slit green chillies, turmeric and salt.
3. Meanwhile grind the coconut , yogurt and cumin seeds to a paste.
4. Stir in the ground paste with the mangoes in the pan.
5. Mix carefully and check the salt.
6. When the curry is done remove it from the gas.
7. In a small pan heat the coconut oil ar any cooking oil. When it is hot reduce the flame and add the mustard seeds, fenugreek seeds, curry leaves and dry red chillies.
8. Stir in the tadka to the mango curry.

Monday, July 24, 2017


This is a traditional recipe of aamras from Karnataka and Maharashtra. In Karnataka it is known as Rasayana while the Mumbaikars call it Aambyaachi Shikaran. It is basically mango pulp with some jaggery or sugar, milk or coconut milk and cardamom powder for flavoring. My personal preference is coconut milk any day. Shikaran or rasayana can be relished all by itself or eaten with neer dosa or puri. The traditional method of making it is by squeezing out the pulp from the ripe mangoes by hand but these days people just use a mixie. It is a perfect summer treat when mangoes are in season.

Mangoes .... 2
Jaggery ..... 1 or 2 tbsps (as per your liking and the sweetness of the mangoes.)
Coconut milk .... 1/2 cup (you may use milk instead if you prefer)
Cardamom powder .. 1/4 tsp
Salt .............. 1 pinch to balance the flavours.

1. Wash the mangoes and wipe them dry with a kitchen cloth.
2. Squeeze out the pulp in a bowl.
3. Mix the jaggery powder well until it dissolves.
4. Add the cardamom powder and salt.
5. Stir in the coconut milk and refrigerate until you serve.

Friday, July 21, 2017


These savoury biscuits with cheese and onion flavour are perfect with a bowl of hot soup. They taste better when they are freshly baked. I prefer making a small quantity to finish on the same day.

Diced onion .... 1/4 cup
All purpose flour .. 3/4 cup
Baking powder ..... 1/8 tsp
Baking soda ........ 1/8 tsp
Salt ...................... 1/8 tsp
Butter.......... 1 tbsp
Grated cheese ...... 1/4 cup
Milk .................... 1/3 cup


Place the diced onions in a bowl and microwave on high for 1-2 minutes until translucent. Alternately you may also saute in a pan with little butter.

In a large bowl combine the flour, baking powder, baking soda and salt. Cut in the butter until the mixture resembles coarse crumbs.

Tip in the grated cheese and onions.

Stir in the milk until moistened. You may also use buttermilk instead.

Turn onto a lightly floured surface and knead to mix everything.

Pat or roll out into a circle and cut into four pieces. If you want them in perfect round shape flatten them using some flour

Place them 2 inches apart on a greased baking sheet.

Bake at 450 F (230 C) for 8-10 minutes or until golden brown.

They are a perfect accompaniment for soups in winter.

Yield - 4 biscuits
Note: These biscuits have a slightly softer texture. If you want them slightly crunchier then flatten them a bit before baking and bake for a couple of minutes more. You can double the quantity to make more biscuits.

Adapted from -

Wednesday, June 28, 2017


Biriyani is a favourite meal of our family. I keep trying out many versions. Yesterday was hubby's birthday and I made chicken tikka biriyani for dinner. It is an extremely delicious variation. You can just relish it with a simple raita.

Boneless chicken .... 250 gms (cut into big chunks)
Onion ...................... 2 cups (sliced)
Ginger ................... 2 inch piece
Garlic .................... 10 cloves
Green chillies ....... 2-3 (add as per your taste)
Mint leaves .......... 1/2 cup
Coriander leaves .. 1/4 cup
Yogurt .................. 1 cup
Basmati rice ......... 2 cups
Cashewnuts ......... 8 -10
Salt ................... to taste
Oil and ghee ..... as needed.
Orange food colour .... 2-3 pinches
Garam masala .......... 1/2 tsp
Turmeric powder ..... 1/4 tsp
Cumin powder ....... 1/2 tsp
Coriander powder .... 1/2 tsp
Black cardamom... 1
Cinnamon stick ... 1 inch piece
Bay leaves ... 2-3
Green cardamoms ... 3-4
Cloves ..... 3-4
Egg ................... 1 boiled (for garnishing)


1. Clean the chicken breast and cut into large chunks, slightly bigger than the normal tikka pieces. Marinate them with yogurt, ginger garlic paste, orange food colour, salt and dry spice powders mentioned in the list. Keep it in the refrigerator for few hours.

2. Take half of the sliced onion and deep fry until nice and crisp. Set aside for garnishing. You can also make this in large quantity and store it for later use.

3. In a pan heat oil and saute the remaining onions to a light brown colour. Add the whole spices (cardamoms, cloves, cinnamon and bay leaves)

4. Make a paste of ginger, garlic, mint and coriander leaves, green chillies. Mix this with 2-3 spoons of curd and add to the onions. Add salt and simmer for a minute.

5. Now grill the chicken tikkas in a tandoor or in the oven. You can also pan-fry them until done.

6. Wash the Basmati rice and soak them for 20 -30 minutes.In a large pan cook the rice adding salt until three-fourths done. Drain and set aside.

7. Take few spoonfuls of rice and add the orange colour.

8. Fry the cashewnuts in a spoonful of ghee.

9. Heat oil and ghee (2 tbsps each) in a small pan to add while layering the biriyani. In a broad pan spoon a little heated oil and ghee, followed by half of the rice. Spoon the prepared onion masala, place half of the chicken tikkas, sprinkle the deep fried crisp onion, some finely chopped mint and coriander leaves, cashewnuts and a spoonful of red coloured rice. Pour a spoonful of hot oil and ghee.

10. Repeat the same process again with the remaining ingredients. Cover with a lid and place the biriyani pot on a tawa for dum.

11. Garnish with a boiled egg and serve with onion raita or any other accompaniment like baigan ka salan/ mirchi ka salan.

Serves - 3-4 

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