Archive for the ‘General’ Category

Saffron Milk Tea

Friday, October 16th, 2015


  • 1 1/2 cups raw milk
  • 1 cup water
  • 2 T.  tea
  • 15-25 saffron strands
  • 3 cardamom pods
  • 2 tsp. raw honey


  • Place the water and optional cardamom into a small saucepan and bring it to a boil.
  • Simmer the pods for 5 minutes.
  • Turn off the heat and add the saffron threads. Allow the strands to steep for 5-8 minutes.
  • Add the remaining ingredients. Stir and heat the milk to warm, not boiling, to protect the living nutrients in the raw milk.
  • Strain and serve, adding more sweetener if desired, to taste.

Melon-orange-papaya salad

Tuesday, May 12th, 2015


4 cups watermelon, muskmelon and papaya (scooped)
½ cup orange segments
2 tablespoons chopped celery


2 tablespoons honey
4 tablespoons orange juice
¼ teaspoon grated ginger


Mix the fruits in a bowl. Blend the honey and orange juice; add the ginger. Pour over fruits as dressing.

Walnut and Banana Cake

Wednesday, December 11th, 2013


1/2 cup wholewheat flour
1/2 cup refined flour
1/4 cup milk
1 big red skin or any other variety of banana
1/4 cup of Walnuts
2 tbsp. of Yogurt or curd
2 tbsp. of vegetable oil
3/4 cup of Castor sugar
A pinch of salt
1 tbsp of cocoa powder
A pinch of Cinnamon powder
1/4 tsp. of Baking powder
1/4 tsp. of Baking soda


Peel the banana and slice it into small pieces. Grind together the banana slices, sugar, yogurt, milk and oil in a blender. Keep it aside.

Add the baking powder, baking soda, cocoa powder, salt and cinnamon to both the flour in a big vessel. Sift all the dry ingredients together for at least twice.

Mix the dry ingredients into the wet ingredients little by little. Mix with light hands, folding the flour mix gently into the wet ingredients.

Crush the walnuts into small chunks and add it to the batter.

Preheat the oven for 10 minutes at 180°C. Grease a rectangular tin or a round cake tin with oil and dust it with dry lour. Pour the batter into the baking tin.  Bake the cake at 180°C for 30 to 35 minutes or till the cake is done. Check the cake by inserting a knife in it, if the knife comes out clean the cake is fully balked.

Bean Pasta

Tuesday, November 20th, 2012

3/4 cup cooked whole wheat (gehun) penne
1/4 cup soaked and boiled rajma (kidney beans)
2 tsp butter
2 to 3 black peppercorns (kalimirch)
1 bayleaf (tejpatta)
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
1 cup finely chopped tomatoes
2 tbsp tomato ketchup
1 tbsp fresh cream
salt to taste


1. Heat the butter in a broad non-stick pan, add the peppercorns, bayleaf and garlic and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
3. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while mashing with the back of the spoon.
4. Add the rajma, mix well and cook on a medium flame for 1 minute, while stirring continuously.
5. Add the tomato ketchup, mix well and cook on a medium flame for 1 minute, while stirring continuously.
6. Add the cream, mix well and cook on a medium flame for 1 minute.
7. Add the salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
8. Add the penne, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally.
9. Remove and discard the bayleaf and peppercorns. Serve hot.

Potato, Red Pepper, and Feta Frittata

Monday, February 20th, 2012

1 large onion, diced
6-8 small red potatoes (about 12 ounces), diced
2 red peppers, diced
1 teaspoon fresh thyme, or 1 1/2 teaspoons dried
6 eggs, lightly beaten
4 ounces feta, crumbled

Preheat the oven to 400°.

Place a 10- to 12- inch oven-safe skillet (or sauté pan!) on the stove over medium-high heat. Coat the bottom with olive oil. When the oil is hot, add the onions and a pinch of salt, and sauté until the onions are translucent and starting to turn brown. Add the potatoes and another pinch of salt, and cook, stirring every few minutes, until the potatoes are browned and cooked through. Add the red peppers and the thyme – I like the red peppers still crunchy, but cook them for longer if you like softer peppers. Taste to adjust the seasonings.

Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the feta over the top of the frittata. Cook without stirring for 3-5 minutes until the eggs are set on the bottoms and sides, but the middle is still runny.

Put the entire pan in the oven and bake for 5 – 10 minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges.

We like to serve frittatas with a simple green salad and a crusty piece of bread.

Garlicky Potato and Spinach Salad

Monday, November 28th, 2011


For the garlic dressing
1 tbsp finely chopped garlic (lehsun)
1 tsp lemon juice
2 tbsp low fat curds (dahi)
1 tsp skimmed milk powder
1/2 tsp mustard (rai / sarson) powder
salt and black pepper (kalimirch) powder to taste

Other ingredients
1 cup shredded spinach (palak)
2 cups boiled baby potatoes (with the skin)
salt to taste


For the garlic dressing

Combine all the ingredients together in a bowl and whisk till smooth. Refrigerate to chill.

How to proceed

  1. Put the spinach in a vesselful of ice-cold water for half an hour.
  2. Drain, wrap in a muslin cloth and refrigerate till ready to serve.
  3. Refrigerate the potatoes.
  4. To serve, combine the spinach and potatoes.
  5. Sprinkle a little salt over them.
  6. Pour the dressing on top and toss well.
  7. Serve immediately.


Protein rich curry soup

Wednesday, July 20th, 2011

2 tbsp masoor dal (split red lentil)
1 cup onions , sliced
3/4 cup chopped tomatoes
2 garlic (lehsun) cloves (lehsun) , crushed
1/2 tsp chilli powder (optional)
1 tsp oil
salt to taste

To Serve
lemon slices
1/4 cup cooked rice (chawal)


1. Heat the oil in a vessel and fry the onions for a little time.
2. Add the crushed garlic and chilli powder. Fry again until it releases a nice aroma.
3. Add 2½ cups of water, the tomatoes and the washed masoor dal and cook in a pressure cooker.
4. When cooked, pass the mixture through a sieve.
5. Boil for 15 minutes. Add salt.
6. Serve hot with cooked rice and slices of lemon.


Saturday, March 13th, 2010

Cooking Time : 30 min.
Preparation Time : 10 to 15 min.

Serves 4 to 6.


For the muthias
2 cups white pumkin (lauki), grated
1 onion, grated (optional)
1 cup whole wheat flour (gehun ka atta)
3/4 cup semolina (rawa)
1/2 cup Bengal gram flour (besan)
2 tablespoons green chilli-ginger paste
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon garam masala
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon fennel seeds (saunf)
juice of 1 1/2 lemons
2 tablespoons sugar
2 tablespoons chopped coriander
4 tablespoons oil
1/2 teaspoon soda-bi-carb
1/2 teaspoon asafoetida (hing)
salt to taste
For the tempering
2 teaspoons mustard seeds
1 tablespoon sesame seeds (til)
1/2 teaspoon asafoetida (hing)
4 tablespoons oil
For the garnish
2 tablespoons chopped coriander
2 tablespoons grated coconut


1.     For the muthias
2.     Strain the water out of the grated pumpkin and onion, keeping liquid aside to use if required to knead the dough.
3.     Combine all the ingredients for the muthia in a bowl and form a soft dough adding the strained vegetable liquid if required.
4.     Using oiled palms, divide the mixture into 3 parts and roll out into cylindrical shapes 200 mm. (8″) long.
5.     Steam for 25 to 30 minutes till done.
6.     Cool and slice into 20 mm. (3/4 “) long pieces and keep aside.
How to proceed
1.     Heat the oil and add the mustard seeds. When they crackle, add the sesame seeds and asafoetida.
2.     Add the sliced muthia and stir for 5 to 10 minutes till they are light brown in colour.
3.     Garnish with coriander and coconut.
4.     Serve hot with green chutney.

Instant Gujarati Handvo

Tuesday, March 9th, 2010


2 cup Rava or farina cereal
3/4 cup gram flour,
1/4 cup vegetable oil,
1cup yogurt
3/4 cup vegeables like opo squash,carrots and green peas,
salt to taste
turmeric powder,
red chilli powder,
garlic, green chillies, ginger, seasame seeds,
asafoetida a pinch
1 teaspoon eno muastard seeds.


* Mix rava and gram flour and yogurt.
* Grate opo squash, carrots. Add them to the mixture with green peas.
* Add other ingredients.
* Also add some water to make the batter medium consistency.
* Heat oil and add mustard seeds.
* Mix eno in the batter stirring vigorously.
* Pour oil over the batter.
* Add seasame seeds over the batter and cook in oven at 400