Sunday, May 21, 2017


An absolutely delicious and super healthy Greek style lentil salad with feta cheese and fresh and vibrant vegetables.. can be eaten as a snack or light meal.The dressing in Greek salads is always very simple.. just olive oil, red wine vinegar, garlic. I like to use herb infused olive oil. You can toss in some fresh herbs like oregano, dill or parsley for Heavenly flavours. 

Lentils .... 2 cups (boiled with little salt)
Bell peppers ... red and yellow (cut into strips)
Cherry tomatoes ... 10
Red onion ........ 1 small (sliced)
Fresh herbs like parsley, dill or mint ... 2 tbsps finely chopped
Kalamata olives .... 10
Feta cheese ......... crumbled for topping.
Black pepper ... freshly crushed
Salt ........ to taste

For the dressing:
Olive oil .. 3-4 tbsps
Red wine vinegar .. 2 tbsps
Garlic ............... 1 tsp (crushed)
Dried oregano .... 1 tsp
(pour these in a bottle and shake it up)

1. Boil the soaked lentils with a little salt. Drain them and set aside. Take care not to make them mushy. Let them cool.
2. Bell pepper strips can be used raw or you can saute them, bake them or roast them with a drizzle of olive oil.
3. Now take all the vegetables. olives. fresh herbs and lentils in a large bowl.
4. Stir the prepared dressing carefully.
5. Top it with crumbled Feta cheese and freshly crushed black pepper.

Recipe adapted from -

Monday, May 15, 2017


Amaranth leaves have a very high nutritional value and are listed among the super foods.  In India we make a variety of dishes with these leaves. It is cooked with lentils to make a stir-fry or kneaded with dough to make is added to dals .. the list is endless.
Here is a recipe of theplas made with red amaranth. You can saute the leaves like I have done or add the finely chopped ones straight away into the flour. The other add ons can be as per your choice. Knead the dough with yogurt or water.. as you like. These make a perfect lunch box menu and you can carry on your journeys as well. You can serve them with dal, curd and pickle.. They taste so good with chunda.

Wheat flour ... 2 cups or as needed
Red Amaranth  .. 2  cups finely chopped.
Cumin seeds ... 1 tbsp
Desi ghee or oil ....... 1 tbsp in the dough and more for making rotis.
Coriander leaves .. handful
Green chillies ..... 1-2 finely chopped or crushed
Turmeric powder ... 1/4 tsp
Coriander powder ... 1 tsp
Yogurt .............. 1 cup


1. Heat a little ghee or oil in a pan.Add cumin seeds.

2. Add the finely chopped and washed greens and saute for a minute adding salt.

3. Let it cool.

4. Mix this into the flour along with 1 spoon ghee, coriander leaves, chopped green chillies and mentioned spice powders.

5. Knead the dough using yogurt and add water if needed.

6. Rest the dough for one hour or until you are ready to make the theplas. Roll out a small portion into a roti.

7. Roast it on a griddle.When done smear a little ghee on it to keep it soft.

Saturday, May 13, 2017


These flavourful potato wedges baked with garlic and herbs and really delicious served hot out of the oven and topped with crumbled feta cheese.

Potatoes .... 200 gms
Oregano .... few leaves
Dried oregano .... 1 tsp
Olive oil .... 2-3 tbsps
Feta cheese ... 2 tbsps
Garlic ........... 6-8 cloves (crushed)
Water ............ 1 cup
Lemon juice .... 1 tbsp
Black pepper ... freshly crushed 1/8 tsp
Salt ............... to taste


1. Peel the potatoes and cut them into roundels or wedges.
2. Pre-heat the oven at 250 C.
3. In a bowl mix all the ingredients except feta cheese. Add salt carefully as feta is very salty cheese.
4. Spread the herbed potatoes in a baking dish or tray.
5. Add 1 cup of water and roast them for about 30 minutes.
6. Remove the tray and check them. If they need to be cooked more then sprinkle a little more water and bake for 5-7 minutes or until done.
7. Remove the potatoes into a serving dish and top them with crumbled feta cheese while still hot.
Serve immediately.

Serves - 2
Recipe adapted from - HERE

Friday, May 5, 2017


In Indian homes sweets are made on every special occasion.Today I am posting my 1000 th recipe and it definitely calls for a celebration. Here is a halwa with a difference... Matar ka halwa.
 I had been seeing this recipe on the net since a long time and always wondered how would a halwa made from a vegetable taste like. Well I made it and it was absolutely delicious like any other halwas we make. It can also be made into a fudge / barfi by cooking it a little more to get a thicker consistency. In this recipe I have used mawa barfi which makes the job easier. If you are using plain khoya it has to be sauteed in ghee before adding. Also increase the quantity of sugar accordingly.

Green peas .... 2 cups. (after grinding makes 1 cup)
Sweet mawa ... 1/2 cup 
Sugar ............. 1/2 cup
Cardamom powder .. 1/2 tsp
Desi ghee .............. 1/4 cup
Pistachios and almonds ... 1 tbsp each (sliced for garnishing)
Silver warq .. for garnishing.
A piece of dry fruit brittle ... for garnishing.


1. Grind the green peas coarsely in a grinder.

2. In a pan take desi ghee; and saute the green peas on medium flame until the colour changes and the raw flavour is gone. This may take about 10 - 12 minutes.

3. Add the cardamom powder and sugar. Keep stirring. The sugar leaves water and saute until it is thicker.

4. Now crumble the mawa barfi and mix it. If you are using khoya you have to separately saute it with a little ghee until it gives an aroma. Then you mix it into the halwa and cook further.

5. When the mixture starts leaving sides the halwa is ready.

6. Garnish it with chopped nuts, silver warq and a small piece of brittle and serve warm or cold.

7. Now if you want to make a barfi with this mixture, cook it for few more minutes stirring to get a thicker consistency.
8. Spread it on a greased tray. Sprinkle sliced nuts and garnish with silver warq.You can even add some nuts to it while cooking if you wish.

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