Sunday, 9 March 2014

Methi Paneer Tikka Platter

Sunday, 26 January 2014

Dried Yellow Pea Sandwich

My 2014 resolution was to get up really early in the morning, go for a really long walk and then do some yoga before I could cook some really healthy recipe like this one and say, yes I have done it. It has been some days since the new year began but seems like I have not done anything to make it come true. None the less, I am very hopeful of achieving this as soon as possible. Matar Kulcha is very popular North Indian street food and you get it almost everywhere here. It is probably the cheapest way to fill your stomach on the move.  These street vendors have this large dome shaped container which stands almost vertically on their cart. Now this is where the boiled dried yellow peas are stored. The guy takes about a 100 gms of these, adds loads of spices, some chopped onions and tomatoes and serves them with piping hot kulchas. You can be in any corner of Delhi and you will surely find one these vendors with this comparatively healthy snack!
So, the inspiration for my recipe came from our very own favorite street food, the matar kulcha. Well, it was also inspired by this other recipe of mine the Veg Kebab Sandwich.

If you have dried yellow peas at home then you can soak them overnight and boil them in a pressure cooker in the morning or you can get some boiled ones from the market or the street vendor for this recipe.
The idea is very simple. Add your choice of salad ingredients and spices to the dried yellow peas and make a nice grilled sandwich. 

I added some chopped onion, tomato, capsicum, green chili, oregano, salt and black pepper to the boiled peas. Mix the pea mixture well. Now place a large lettuce leaf on a slice of brown bread. Place a handsome amount of the pea mix on it and another slice on top. Grill it as much as you like or have it cold. Enjoy the taste and the health benefits of dried peas!

Saturday, 28 December 2013

3 Healthy Stuffed Capsicum Recipes

I love stuffing capsicum in different ways and the it does become really interesting at times. While you are eating healthy, trying newer ways of eating the same things, can make it very exciting! Capsicum has various health benefits. It is rich in vitamin A and helps you burn calories as well. You can either roast or stir fry the capsicum as it tastes equally good both ways, although its slightly more juicier and lighter when roasted. In India the sookha aloo-shimla mirch is very popular. Potatoes are boiled and precooked and then stuffed into the peppers which are then stir fried in traditional Indian spices. 
Peppers are very easy to cook and give a nice spice-like aroma and the best part is that it goes very well with various stuffing varieties. You can stuff them with almost anything you like! Add some nuts to make your stuffed capsicum even healthier.

In this recipe I have stuffed the peppers with a salad made with cucumber, grated amla, tomato, sweet corn, spring onion, fresh coriander and peanuts. For the spices I have used salt, red chili powder, garam masala powder, chopped green chilies and fresh ginger. I have used brown bread soaked in milk to cover the top of the peppers. 


Cut the top portion of the peppers and scoop out the seeds with the help of a knife. Stuff the salad into the peppers and cover the top with soaked bread. Either stir fry or grease and roast in the oven for about 20 minutes at 200-250 degree celcius. 

Also try summer capsicum and juicy capsicum recipes from my blog. 

Wednesday, 25 December 2013

Corn Stuffed Capsicum

#healthyrecipe #quickrecipe

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Monday, 23 December 2013

Smoked Soya Malai Tikka

#CoalFired #Smoked #SoyaKebab #SoyaChaap

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Thursday, 19 December 2013

Mushroom Sauce for Salads and Pastas

Keeping the stomach light is the best way to keep the mind relaxed. When you eat healthy, you feel light and it keeps your feet moving faster. I have experienced this and so try to follow it as much as possible.

And yes, there has to be a balance between the head and the heart. So while we eat healthy, we must make sure that our taste buds are not feeling left out. The mushroom sauce recipe is a very simple one and surely does not take much of your time. Mushrooms are rich in vitamins and minerals and have several health benefits. Make sure you wash and peel the mushrooms properly as they be unclean at times.


Add 4-5 large sized mushrooms in a container with about 100ml of water. Bring them to a boil. Take them off the flame and let them cool off. Grind the mushrooms (only) in a grinder. Add the stock and grind a little more to make a fine paste. In a container on low flame add 5gms of butter, half a teaspoon each of salt, pizza seasoning and black pepper. Also add  5gms of ginger-garlic paste and 1 chopped green chili and stir. Add the mushroom paste and stir well. Add half a teaspoon of rice flour and add some water if the sauce thickens a little too much. Let it cook on low flame for a while and the mushroom sauce is ready.

Add this to your salad or to your pasta and enjoy good health and taste.                                                      

Sunday, 8 December 2013

Coffee Butter Pineapple

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Wednesday, 20 November 2013

Potato And Yogurt Bread

Cooking healthy and eating tasty is the best hobby that one can have. It makes you feel that you are living a better, healthier life.

I have been enjoying it to the fullest. Cooking yourself not only gives you loads of satisfaction in terms of achieving something but also customizing your meals. 
Trying newer recipes is a lot of fun!. Mix and match ingredients and observe the subtle taste differences. It opens up so many new ways to cook, eat and enjoy. 
Use healthy ingredients, and you can ensure that there is absolutely no guilt attached to what you eat.
Always balance your recipe for pungent and light flavours. Also remember to balance the recipe for nutrition.
A good tasting and a healthy meal is a priceless gift you can give to yourself and your family.

In this snack recipe, I have used boiled potato, sweet corn, roasted sesame seeds, yogurt and whole wheat bread.


Mash a boiled potato and keep aside. Add about a teaspoon of blanched sweet corn to it. Add about 5 gms of grated Amla. Now add a pinch of red chili powder, salt and black pepper powder. 
Mix well and spread this mixture on one side of a whole wheat bread. Add some roasted sesame seeds on top. 
Now place this bread slice on a pan greased with half a teaspoon of refined oil/butter. Place it, so you can see the plain side of the bread and the potato mixture gets cooked at the bottom. 
Now spread some whipped yogurt on the visible side of the bread. 

Cover with a lid for about 2 minutes and it's ready. Cut into 2 pieces and flip one of them. Garnish the one with yogurt on top with some fresh ground green coriander. 

You can also make more of the potato mixture and make cutlets as shown below. Just shape the mixture as shown and cook on both sides in greased pan.

Enjoy this sumptuous snack any time of the day!

Monday, 4 November 2013

Salad Stuffed Multigrain Cheela

Cheelas or gram flour pancakes are a common Indian snack. Gram flour and water are mixed in a proportion of 1:2 and then various spices are added to it. This semi solid batter is then spread evenly of a greased pan and cooked on both the sides to make cheela, a common breakfast in India. Cheelas made of green lentil batter are also very popular in India. 

In this recipe I have used wheat flour, rice flour, sattu, and ragi to make multi-grain cheelas. I have then stuffed the cheela with turnip and spinach salad made in yogurt dressing. This not just makes the cheela absolutely delectable but also increases its fiber and nutrition content.



For the salad peel and chop 1 turnip and keep aside. Chop one capsicum and half a tomato and keep aside. Wash and chop about a 100 gms of spinach and blanch it in half a cup of water for about 5 minutes. Mix the veggies in a salad bowl. Add juice of half a lemon. Now add half a cup of fresh yogurt and 3 crushed walnuts. Add half a teaspoon each of red chili powder, pizza seasoning, black pepper powder and salt. 
Add some chopped green onions (3 gms) and one chopped green chili. Mix well.


For the cheela mix wheat flour (40 gms ), rice flour (40gms), sattu (10 gms) and ragi (10 gms). Add about 200 ml of water and make an even batter. Add half a teaspoon each of salt, black pepper, garam masala powder along with some chopped green coriander. Add 2 teaspoons of refined oil to a pan on high flame. Add about 40 gms of the batter to the pan and spread evenly. Cook on high flame and flip to cook on the other side as well, until brown.

Add the salad stuffing to the cheela and fold. 

Enjoy the juicy, crunchy and healthy snack while your taste buds ask for more!

Water Chestnut and Jhangora Breakfast

Water chestnut or singhara is one of my favorite fruits. It is juicy, sweet and of course very healthy. It is a fruit rich in Potassium, Vitamin B6 and fiber. In this recipe, I have cooked the water chestnuts with some vegetables is a teaspoon of butter. This is a breakfast meal that is light on your stomach and yet quite filling.

These vegetables are an accompaniment to jhangora upma. You can read more about jhangora in one of my earlier recipe. The Jhangora and the vegetables have been cooked separately in this recipe. It is still very quick and very healthy of course. 


Add a teaspoon of desi ghee or butter in a pressure cooker. Add 3gms of black mustard seeds, one chopped green chili, half a teaspoon of salt and a cup of jhangora millet. Stir well for about 5 minutes on high flame.

Now add about 4 cups of water and stir. Put the lid on on and cook on high flame for about 10 minutes (2 whistles). Put out the flame and let it standby for another 5-10 minutes.

For the veggies, peal 3-4 water chestnuts and keep aside. Chop a handful of veggies of your choice. Add a teaspoon of butter in a pan. Add a pinch of salt and a teaspoon of pizza seasoning. Add water chestnut and the veggies to the pan and stir for about 5 minutes on high flame. Now cook on low flame for another 5 minutes, while you put the lid on. 

Serve alongside the jhangora upma.

Enjoy a balanced diet that tastes good!

Saturday, 19 October 2013

Healthy Cottage Cheese Snack

Cottage cheese could be easily called the easiest and fastest way to good health! You can add it to salads or have it just like that! It's rich in proteins and calcium and specially recommended for the young who need proteins and calcium for the growth and development of bones and tissues.

And isn't it yummy too!
Combine it with amla and it gets even better! Amla enhances your immunity as it's an extremely good source of Vitamin C.
In this recipe I have cooked some grated amla in butter and spices and used as a topping on raw cottage cheese cubes. It does taste fabulous, so enjoy the method and the recipe.


Grate one fresh amla along with 5 gms of fresh ginger and in a pan, add 1 teaspoon of butter on low flame. Now add a pinch of salt, red chili powder, garam masala powder, turmeric powder and black pepper powder. Add the amla and the ginger and stir well. Take 3 fresh cubes of cottage cheese and top them up with half a teaspoon each of the amla topping. 

Cook in a jiffy and enjoy!

Sunday, 1 September 2013

Vegetable Ragi Dhoklas


A wholesome morning breakfast is an essential part of good health. Many a times we are in a hurry and we end up not having the breakfast at all. That is seriously not advisable. One should always try and rise up a little earlier in the morning, do some stretching and warm-up exercises and a have a nice filling breakfast with a relaxed mind. A good breakfast reduces your chances of getting irritable during the rest of the day.
A finger millet breakfast, rich in proteins, iron, calcium and minerals is an ideal way to start your day. Add a tangy plum smoothie and you are raring to go. Ragi has various health benefits, is good for your bones and specially recommended for diabetics.


100 gms of  semolina (sooji)
50 gms of ragi flour
150 gms of yogurt
1 pouch Eno (fruit salt)
1/4th teaspoon salt
1/4th teaspoon of turmeric
1 capsicum - chopped
1 onion - chopped
1 carrot - chopped
1 green chili - chopped
5-6 curry leaves 
half a teaspoon of black mustard seeds
1/4th teaspoon of red chili powder
1/4th teaspoon of black pepper powder
5-6 stems of fresh coriander
1 teaspoon of refined oil


Add the semolina flour, ragi flour, yogurt and Eno in a mixing bowl. Add 150 ml of water and mix well. Add the salt. Now grease an idli stand with some refined oil and place the batter evenly. Place the idli stand in the pressure cooker with 500 ml of water at the bottom. Steam the dhoklas on high flame for about 10 minutes. 

Now, in a pan on low flame, add the refined oil. Add mustard seeds, curry leaves, chopped green chili, red chili powder, black pepper powder and pinch of salt. Stir and add the chopped veggies. Stir well and put the lid on for five minutes. Remove the lid. Now add the steamed dhoklas in the pan and mix well.
Garnish with some fresh coriander and serve hot.

Wednesday, 28 August 2013

Thai Sesame Soup

Thai Sesame Soup

A soup can really heal you. You usually feel it, as moves down your throat and chest. It takes care of your cold and leaves you feeling nice and warm. If you use the right ingredients, the soup is an excellent source of nutrition as well. If you wish to make your soup a little more filling to the stomach use thickening agents like milk, cream, butter and rice flour or else you could enjoy it light as a clear soup. The more veggies you add to your soup the more interesting it becomes besides adding more nutrition per serving. 
In this recipe I have used some common veggies like beans and carrot along with roasted sesame seeds. I love the flavor that sesame seeds add to a soup or a snack. They are crunchy, healthy and just awesome! 

I have also used lemon grass in this soup which is the most common ingredient in Thai recipes. Lemon grass ads a tangy lemony flavor to the soup. It is another healthy herb rich in Vitamin A and also aids digestion. 


3- 4 chopped beans
1 chopped carrot
3-4 chopped babycorns
3-4 baby onions
5-6 crushed peppercorns
5 gms of chopped ginger
5 gms of chopped garlic
1 green chili chopped
1 -2 big leaves of lemon grass
juice of half a lemon
10 grams of roasted sesame seeds
half a teaspoon of salt
pinch of red chili powder
1 teaspoon of rice flour
1 teaspoon of refined oil


In a container on low flame, add the refined oil and the sesame seeds. Now add ginger, garlic and green chili and stir for a while. Add the chopped veggies, salt, pepper corns and red chili powder. Stir for a while on high flame. Add the rice flour and stir for a minute. Add about 700 ml of water and stir. Cover the container with a lid and let the soup cook for about 10-15 mins on low flame. 
Add the lemon juice and stir.
Garnish with some roasted sesame seeds and serve hot.
Remember, a healthy home cooked soup, keeps the cold far away.

Saturday, 10 August 2013

Healthy Jhangora Millet Meal

Healthy Jhangora Millet Meal

We all live to be healthy and we do realise it at some point or the other. Health in a way is the route to happiness. Keep the stomach cool and the head stays cool too. Well, it is a conscious process of understanding and implementation. How many of us would have health goals? A goal to stay in shape, to have a balanced thinking and approach towards whatever we do. All of this comes mainly from the food we eat. Maintaining a diet in hectic schedule may become a herculean task. But, the right attitude and will towards eating right makes all the difference. Choose your own ingredients and take out some time to cook healthy stuff that you like. This will not just relax you, but also keep you smiling and glowing!

The Jhangora meal is easy to cook and equally easy to digest. Jhangora is a millet grown in Uttarakhand, India. It is rich in vitamins, minerals and fiber.      

1 cup  Jhangora millet
4 cups water
1 chopped carrot
1 chopped capsicum
 1 chopped onion
4-5 chopped beans
half teaspoon of mustard seeds
half teaspoon cumin seeds
5 gms of chopped ginger
half a teaspoon of salt
half a teaspoon of turmeric powder
half a teaspoon of garam masala powder
half a teaspoon of red chili powder
fresh coriander
2 teaspoons of ghee/refined oil

In a pressure cooker on low flame, add the ghee/refined oil along with the mustard seeds and the cumin seed. Stir for about a minute and then add the Jhangora millet. Cook on high flame for about 3-4 minutes, while you keep stirring. Add the spices and stir. Now add the vegetables and stir for about a minute or 2. Add the water and put the lid on. Cook on high flame for about 7 minutes (1 whistle) and put off the flame. Keep the lid on for another 5 minutes. Serve hot. 

Saturday, 3 August 2013

Healthy Red Kidney Bean Salad

Red kidney beans are a favourite with most of us and very good source of protein, specially for vegetarians. It is also a very good source of vitamins, minerals and fiber. Red kidney beans are good for the stomach and for the heart.
In India, red kidney beans is cooked in tomato and onion curry and served with rice. This preparation is called rajma chawal and very famous in the northern parts of the country.

I thought of a quick and easy red kidney bean salad that is really light on your stomach and equally good for your taste buds. 
I have used ice-berg lettuce, tomatoes, onions and very easy to make, dressing. The dressing makes you go slurping on this crunchy and spicy salad.

For the spices I have used some black pepper powder, some pizza seasoning, some mustard seasoning and 1 finely chopped  green chili.


Soak half a cup of beans, overnight. Add half a teaspoon of salt and boil them in a pressure cooker ( 1 whistle and about 10 mins on low flame)  in about 150 ml of water. Wash 4-5 big leaves of iceberg lettuce and place them in a serving dish.
Spread the boiled beans, 1 chopped tomato and 1 chopped onion, evenly on the lettuce. 
Now, for the dressing, pour the leftover stalk from boiling the beans in a bowl. Add 1-2 teaspoons of sattu powder and 1 teaspoon of roasted and ground sesame seed powder and mix well. Beat for while till the sattu and sesame powder dissolve completely. Now add half a teaspoon of black pepper powder, half a teaspoon of pizza seasoning, half a teaspoon of mustard seasoning and juice of half a lemon and mix well.
Pour the dressing evenly on the salad. Garnish with some fresh coriander.

Crunchy and Tangy, this salad is a refreshing delight!


Sunday, 21 July 2013

Anjeer/Dried Figs Fruit Salad

Anjeer or dried figs are commonly used as a dry fruit in Indian sweets (Anjeer Barfi). Anjeer is very rich in vitamins, minerals and fiber. It is sweet and and yet is very light and also helps the digestive system. The health benefits of Anjeer are many. It also strengthens the bones and lowers the blood pressure.

A fruit salad is an interesting way to start your day or to end it for that matter. A good, interesting fruit salad in fact, is an essential for a healthy lifestyle. Getting up early in the morning, doing the regular stretching exercises or yoga, a long walk and a healthy fruit salad with milk can give you the right physical and mental balance for the day ahead.

The only dry fruit used in this fruit salad is Anjeer, although one can use crushed almonds, cashews and soaked resins.

Brown sugar and jaggery are healthier substitutes of regular sugar, giving you more nutrition per serving.


Add 100 ml of milk in a glass. Now add your choice of fruits (chopped and peeled) say mango, apple and grapes in equal quantity. In this recipe I have only used chopped peaches. Now add a teaspoon of brown sugar. Grind 2-3 washed Anjeers in a mixer and add on top. Pulp 2 plums in grinder and use it as a second topping. Your healthy and colorful fruit salad is ready in minutes.

So, go ahead, add the colors of good health to your life!

Thursday, 18 July 2013

Bottle Gourd Snow Meal

Bottle Gourd Snow Meal

Although this looks like this casserole recipe but the way it has been cooked classifies it as simply a healthy and quick meal. I have used bottle gourd in this recipe and yet it looks interesting and tempting. Bottle gourd is very helpful in curing blood pressure and heart disease. It is also very good for your stomach as it has got high fiber and water content. Bottle gourd is very good for the health as it is rich in vitamins and minerals and low on fats.


Chopped Bottle Gourd - 200gms
1 Chopped Tomato
3-4 Baby onions 
Butter - 10 gms
Pizza Seasoning/Oregano - 3 gms
Pinch of Salt
Pinch of Black Pepper
2 Slices of multi-grain bread
1 Tablespoon of whipped cream


In a pan on medium flame, add butter salt and the pizza seasoning. Now add the gourd, onions and tomato and stir well. Put the lid on and let the vegetables cook for about 10 - 15 minutes.
In an oven toast the bread slices for about 10 minutes (until crisp) and grind them in a grinder.
Add the roasted crumbs at the bottom of a casserole. Now add the hot vegetables and mix. Top it up with the whipped cream and serve.
Enjoy the mix of soft cream and gourd along with the crispy crumbs as they together melt in your mouth, giving you a nice pizza-like aroma.

Have this healthy meal as a snack or as a main course.


Monday, 1 July 2013

Home-Made Mango Rabri and Kulfi

Home-Made Mango Rabri and Kulfi

Rabri is a very common traditional Indian sweet dish made by boiling and thickening of milk. You will find various forms of Rabri as you travel across various cities in India. There is also the tradition of having Rabri with Jalebis which are made by deep frying wheat flour in circular shapes and soaking them in sugar syrup.
The use of spices like Cardamom and Saffron gives the rabri a very refreshing aroma. Cardamom is very good for the stomach as well and a natural antacid.


Add 750ml of milk in a boiling container and keep it on low flame till it is reduced to half its quantity. This will take about half an hour. While the milk is being heated add 2 crushed cardamoms and 2 leaves of Saffron.Grind about 20 grams each of almonds and pistachios and add to the boiling milk. After the milk is boiled to half, take the container off the stove and add about 30 gms of brown sugar and mix well. Now grind 2 chopped mangoes in a mixer and add the pulp to the boiled milk. 

You can enjoy the mango rabri hot or cold. To make Kulfi let the rabri cool off first and then freeze it for 5-6 hours.

Saturday, 29 June 2013

Healthy Plum Dressing Salad

The first thing that comes to your mind when you hear the word salad, is good health. Well yes of course.... but apart from that you can make your salad really healthy and tasty. Not just that, you don't have to use elaborate dressings and vinegar to make your salad pungent and something that causes more heat inside your stomach. The heat inside your stomach is a result of using artificial sauces, cheese, alcohol along with spices etc. These deteriorate the digestive system when consumed over longer periods of time.

There are various home remedies to keep your stomach healthy. Besides that, whenever you cook at home, you can make sure it is healthy by using all natural ingredients. 

In this salad, the dressing has been made at home by using the pulp of 2 plums and some mustard oil. Mustard oil is very common in Bengali cuisine and ads a distinctly tangy flavor to your recipe. One of my favorite Bengali street foods is jhal muri. 

You can use any combination of salad veggies. I have used 1 cucumber, 1 tomato, 1 green capsicum and half a cup of grated cottage cheese.

For the spices I have used a half a teaspoon each of red chili powder, garam masala powder, black pepper powder and common salt along with half a chopped green chili.

To make the salad crunchier, I have used 10 gms of roasted chickpeas which also add to the protein content of this salad.


Just mix in all the ingredients and the salad is ready. For the fruit pulp, just chop the plums and grind them in a grinder.

Quick and healthy, this salad will lighten you up and make you fly!

Soya Malai Tikka

Soya, soya, soya.... Yes soya is one of the most lovable snack you can have! Well well well... it is also one of the most protein rich foods! Soya beans are very rich in Proteins, Iron and Calcium. In my recipe, I have used soya chunks. They are also considered to be a good substitute for meat. Soya chunks are easily available in the market and are easy to cook as well. You need to soak and boil the soya chunks before the actual preparation to make them soft and spongy. Soya malai tikka is a popular street food in India. It is cooked using Soya chaap which is also another processed variety of soybean. It is usually served with a spicy mint and coriander sauce and raw onion and also wrapped in wheat flour rolls.

Soya tikka can be cooked in an oven or coal fire or wood fire or even a pan or a Karahi.

Soya malai tikka, in this recipe has been cooked using a karahi using mustard oil. mustard oil gives the recipe a nice tangy flavor.

I have served the tikka with a yogurt salad adding to the roughage content of the recipe. 


Wash and steam 2 cups soya chunks in a pressure cooker for about 10 mins (1 whistle). Now marinate the soya chunks with 5 gms of crushed black pepper corns,10 gms of ginger garlic paste, 1 chopped green chili and 1 teaspoon of besan.

In karahi on low flame, pour 2 teaspoons of mustard oil. Now add some spices to the oil spices: 1 teaspoon fresh dairy cream, half a teaspoon of garam masala powder, half a teaspoon of red chili powder, half a teaspoon of amchoor powder, half a teaspoon of salt. Stir for a while.

Now add the marinated soya chunks to the karahi and stir well. Switch to high flame and keep stirring for about 3-4 minutes. make sure the soya chunks do not stick at the bottom of the pan. Switch to low flame and put a lid on the container to cook for another 10 minutes. 

Add some coriander leaves on top and serve with yogurt salad.

For the yogurt salad whip a cup of fresh yogurt and add salt and black pepper to it. Add chopped  cucumber, tomato, onion and fresh sweet corn. You can also add chopped lettuce and any of your favorite salad veggies.

Enjoy the hot, tangy, healthy and mouthwatering malai soya tikka as it makes you want more with every single bite.