Orange Tabbouleh

May 12th, 2015


1 cup dalia
1 tbsp grated orange peel
2 spring onions with greens , finely chopped
1 tomato , cubed
1/2 cup finely chopped parsley
1 tsp lemon juice
2 tsp olive oil
1/4 tsp sugar substitute
1 1/2 cups orange segments
salt to taste


Cook the broken wheat in 1½ cups of water for 10 minutes till it is tender.
Drain and pour cold water over the broken wheat to cool. Drain again and keep aside.
Combine all the ingredients in a bowl and mix well.
Refrigerate for at least 1 hour before serving.

Ragi Chocolate Cake

May 9th, 2014


1/2 cup Finger Millet flour
1 cup All purpose flour
1 tbsp. Cocoa powder
3/4 cup sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/4 cup vegetable oil
1/2 cup curd/yogurt
1/4 cup milk
1 tsp. cinnamon powder


Sift the finger Ragi flour, all purpose flour, baking soda, baking powder and cinnamon twice in a large vessel. Take another vessel and add curd, oil, milk and sugar in it, beat the liquid mixture with a fork till the sugar is dissolved.

Preheat the oven to 190°C for about 10 minutes. Grease a round cake tin with oil.

Add the dry ingredients to the wet liquid mixture little by little and fold lightly making circular motions.

Pour the cake batter into the greased cake tin and bake for 30 minutes or till the cake is done. Check the cake by inserting a clean knife in it, if it comes out clean the cake is fully baked.

Walnut and Banana Cake

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.

Mango Mousse

July 12th, 2013


1 cup crumbled Cottage cheese
1 cup thick mango puree
10-12 Almonds
4 tbsp. sugar
Chocolate chips
10-12 digestive biscuits
1 tbsp.Olive oil


Peel and chop two mangoes. Grind almonds into fine powder.

Blend mango pieces and cottage cheese with granulated sugar to make puree. Reserve a little mango puree for garnish.

Grind the biscuits with almonds coarsely in a blender with butter.

In a large bowl and add mango & cottage cheese puree, some almond powder and mix well.

Take small serving bowls or glasses and add a tablespoon of coarsely ground biscuit. Pour a ladle of mango mousse over it and add another layer of biscuit. Finish it with mango mousse, a little fresh mango pulp and a few chocolate chips.

Refrigerate the Mango Mousse for 3-4 hours and serve chilled.

Baked Brinjals

May 6th, 2013

2 medium purple brinjals, cut into round slices
2 large onions, sliced into thin rings
2 large tomatoes sliced into thin rings
1 inch piece ginger
6 flakes garlic
4 green chilies, handful of coriander leaves
1 tblsps dhaniajeera
Salt and chili powder to taste.

Grind all the above ingredients to a paste with the exception of vegetables. Arrange onions, tomatoes in alternate layers in a shallow pan sprinkle ground paste in between each layer. Pour a little water on top. Bake 20 minutes in a moderate oven till the vegetables are cooked and a thick gravy is left.

Wholewheat & Veggie Samolina Cake

December 13th, 2012


For Batter
1 cup Semolina
1/2 cup wholewheat flour
1 cup yogurt/curd
1 cup water
1 tsp. baking soda
1 tsp. red chilli powder
1/4 tsp. Turmeric powder
Salt as desired
1 tbsp.Fresh coriander leaves

For tempering;
1 tsp. mustard seeds
1/2 tsp. cumin seeds
A pinch of asafoetida powder
2. tbsp. oil

1 cup veggies;
1 small onion
Fresh sweet corn kernels
Carrot cubes
Fresh green peas
1 tsp. grated ginger
2 pearls of garlic

Method; Peel carrot and dice it into small cubes. Slice onion into small pieces. Take another vessel and soak semolina in water for 10 minutes.

Heat oil and crackle mustard seeds and cumin seeds. Add asafoetida powder, diced onion, ginger Juline and crushed garlic in the oil and cook for a minute. Stir in all the veggies in tempering and cook for another minute. Take off the flame and add this tempering to the wet ingredients below.

Take a large vessel and add wholewheat flour, baking powder, turmeric powder, red chilli, salt and mix it well. Add yogurt in the soaked semolina and pour it into the dry wholewheat flour mix.

Grease a rectangular baking tray with oil and pour the prepared batter into it. Sprinkle fresh coriander leaves over the batter and stir it lightly so that the leaves get mixed.

Bake it at 190° C for about 30-40 minutes till the top is slightly brown and a knife when inserted comes out clean. Let it cool for 10 minutes before slicing the cake to get perfect slices.


December 13th, 2012


1/2 cup whole wheat flour
1/2 cup All purpose four
1 cup powdered sugar
1/4 cup cocoa powder
1/4 cup oil
1/2 cup milk
1 tsp. baking powder
1/2 tsp. vanilla essence

Method; Preheat oven to 190°C for 10 minutes and grease a rectangular flat baking tray.

Take a large bowl and add both the flours, salt, baking powder. cocoa powder and mix it well with a fork.

Take another bowl pour milk, oil, vanilla essence in it and add powdered sugar in it. Whisk all the ingredients well with a fork.

Pour the dry ingredients into the wet ingredients and stir it lightly to combine and make a smooth batter.

Pour the batter onto the greased baking tray and smooth the top with a spatula. Bake the brownie for about 30 minutes or so.

Remove from the oven and let it cool completely. Slice the Brownies and dust with powdered sugar.

Bean Pasta

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.


November 20th, 2012

3/4 cup beaten rice (poha)
2 cups milk
4 tbsp sugar
1 tbsp cornflour dissolved in 2 tsp cold milk
1 cup sliced fruits (banana , apples etc.)


  •     Place the beaten rice flakes on a flat microwave-safe plate and microwave on high for 1 minute till the beaten rice flakes are crisp.
  •     Remove from the microwave, cool and blend in a mixer to a coarse powder. Keep aside.
  •     Put the milk in a microwave safe bowl and microwave on high for 2 minutes.
  •     Add the beaten rice, sugar and cornflour–milk mixture, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute. Keep aside to cool.
  •     Refrigerate for at least an hour.
  •     Just before serving, divide the phirni and fruits into 4 equal portions.
  •     Place a portion of fruits in each of the bowls and top them with a portion of phirni.
  •     Serve chilled.

French beans salad

October 30th, 2012

200 grams fresh tender french beans
salt as requird

Dressing – shake up the following in a jar

2 garlic pods, peeled, smashed, chopped fine
1 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp English mustard
1/2 tsp salt


  •     Bring the water to boil with 1 tsp salt.
  •     Meanwhile wash beans well. Top and tail them. Cut diagonally in half to make spears.
  •     Add to water and boil for 4-5 minutes until half cooked yet crisp.
  •     Drain. Wash drained beans in cold water and drain again.
  •     Just before serving, toss beans well with dressing.