Wednesday, 7 October 2015

Apple and carrot drink

Apple and carrot both are good for health and loaded with nutrition's. Apple and carrot are low in calorie and full of vitamins and minerals. This drink is must in a breakfast as it is refreshing, healthy and good for eyesight

3 cups carrots peeled and cut into thin strips
1 3/4 cups unpeeled apple wedges

Add apple and carrot in a juicer. Pour equal quantities of juice in two glasses. Ready to drink. Serve immediately. You can add ice cubes also.

Saturday, 3 October 2015

Apple shake

"An apple a day keeps a doctor away" 

Apple is good for health and prevents many disease. It prevents gallstones, keep cancer at bay, good for teeths anf full of vitamin c

Ingredients 1 apple peeled , deseeded and cored
1 1/2 cup milk
2 tablespoon granulated sugar or as per taste

Place apple, milk and granulated sugar in a blender and blend until it become smooth.
Ready to serve

Friday, 28 August 2015

Greek yogurt with black and blueberry sauce

2/3 cup blueberries
2/3 cup blackberries
1/2 cup water
1/4 cup sugar
1 tablespoon butter
2 tablespoon lime juice
2 cups plain Greek yogurt 

combine all the ingredients in a pan except butter and Greek yogurt. Bring mixture to a boil and medium the flame until the sauce thickens. Stir in butter. Spoon 1/2 cups yogurt into each of 4 bowl. top each serving with 1/4 cup of sauce. Ready to serve.

Wednesday, 26 August 2015


Gazpacho is an Spanish summer soup made of raw vegetables and served cold, usually it base is made up of tomatoes. This soup is a natural source of vitamins, potassium , magnesium, zinc, copper, sodium. it is also considered as isotonic as it prevents over hydration in summers.

2/3 roughly chopped and blanched tomatoes
brown bread 1 slices
chopped garlic 2
1/4 cup onion chopped
1/2 cup green capsicum chopped
1 cup diced cucumber 
Cumin powder -1/2 teaspoon
Olive oil-4 tablespoon
Lime juice to taste

For topping
1/4 cup of yellow bell pepper,
1/4 cup cucumber
1-2 leaves of basil 

Puree the tomatoes,cucumber,onion,green capsicum and garlic in a blender until smooth. Cut off the sides of the bread and soak it in a water. After few minutes squeeze out the bread from the water and blend it with other ingredients. add olive oil while blending. Transfer the mixture in a bowl add salt, cumin powder and refrigerate it for an hour, add lime juice and toppings before serving.


Tuesday, 25 August 2015

Risotto stuffed tomatoes

4 large ripe tomatoes
50g risotto rice
salt and pepper to taste
3 tablespoon chopped fresh basil
1/2 cup chopped onion
1 garlic clove peeled and minced
6 tablespoon olive oil

Slice the top of tomatoes and scoop  the seeds, pulp and leaving the thick walls of the tomatoes. Lightly salt the walls of tomatoes and invert them on the rack for 15-20 minutes. Preheat an oven for 300 degree Fahrenheit. Grease a baking tray with a 2 tablespoon baking oil. In a pan cook risotto in a cup of boiling water for 8 minutes. In another pan add 4 tablespoon of olive oil add onions, stir them until they become translucent. Add garlic stir for 2 minutes. Then add salt, pepper, risotto rice and mix well. Now, fill this risotto in tomatoes with a spoon. Arrange these tomatoes in a baking dish. Bake until they have become softened and golden brown, for 25-30 minutes. Transfer in a platter and serve immediately.

Monday, 24 August 2015

Honey chilli potato

3 medium potatoes,cut into fingers, soak in water
21/2 tablespoon cornflour
1 tablespoon chilli powder
1/2 tablespoon garlic paste
1/2 tablespoon chopped coriander
1/2 tablespoon sesame seeds

For the sauce
1/2 tablespoon oil
1/2 tablespoon red chilli flakes
3 garlic
1 tablespoon vinegar
1 tablespoon honey
1/2 tablespoon sugar
Salt to taste 
1 tablespoon red chilli sauce

For the sauce
Heat oil in a pan and add garlic and sesame seeds.saute for a minute. Add red chilli sauce, red chilli flakes, vinegar and stir well. Now, add honey, sugar and salt. Stir and cook until it is well blended.

Drain water from the potato finger and transfer them in a bowl. add garlic paste, red chilli flakes,chilli sauce,salt and cornflour and mix well. Heat oil in a pan deep fry  the potatoes until they become golden brown and crisp. Keep aside.
In a bowl combine the potato finger and prepares sauce and mix well. Serve hot.

Friday, 21 August 2015

fried wheat vermicelli

2 cups- vermicelli
1/2 teaspoon- mustard seeds
1 medium- onion chopped
2 tablespoon- lime juice (optional)
1/4 teaspoon- turmeric powder
 1 medium boiled and diced potato
1 medium boiled and diced carrot
1/2 cup boiled peas
1/2 cups boiled beans
4 tablespoon - oil
salt to taste
2 green chillies slit
2-4 curry leaves

Heat five cups of water ,bring to boil it, add salt, 2 tablespoon of oil and vermicelli. Cook until it is underdone. Drain and keep it aside. Heat oil in a pan ,temper mustard and curry leaves. After few seconds add onion saute until they become translucent. Add green chillies ans stir for few seconds. Add the boiled vegetables, turmeric powder and saute for 5 minutes. Add boiled vermicelli and stir. Cook for 5 minutes. Add lime juice and serve hot.

Tuesday, 18 August 2015

Oatmeal cookies

Oat meal is full of health benefits. It is rich in soluble fibre, Which helps to lower the blood LDL cholestrol. LDL is the bad cholestrol.
It is helpful in curing constipation as, it absorbs the extra fat and flush it out from our body. It is helpful in the development of healthy bones and teeth because it is a good source of calcium. Oat is also good for baby and toddlers.

 1/2 cup oatmeal  
3/4 cup whole wheat flour
3/4 cup unsalted soft butter
5 tablespoon brown sugar
1 tablespoon vanilla essence
Lemon rind grated 1 teaspoon
Soda bi-carbonate 1/4 teaspoon

Preheat the oven at 180 degree Celsius and grease a baking tray. Combine all the ingredients and knead it into the dough. Take a small portion of the dough and flatten it with your palms and place it on a baking tray at a equal distance. Bake them in a preheat oven for 15 minutes. Remove them and allow them to cool down. After they cool down store them in an airtight container.

Monday, 17 August 2015

Apple Rabadi

Apple Rabdi is a sweet dessert of Indian cuisine.
3 cup milk with cream
sugar to taste
3/4 grated apple
1/4 tablespoon green cardamom powder
5 pieces of almonds blanched and sliced 
Saffron 8-10 strands

Boil the milk in a non-stick pan. Once its starts boiling,simmer the gas until it reduced to half  the original quantity. Add sugar,grated apple.Keep stirring in between and scraping the sides of the pan. Cook for 3-4 minutes. Add cardamom powder and almonds. Mix well and keep it aside to cool. Serve hot or cold. 

You can also add pistachios,nutmeg powder or any other vegetable.
Left over rabri can be refrigerated for 2-3 days.
Always use full cream milk.
Try not to peel the apple,as much of the fiber is present in the peel and below it.
Select the sweet apple for the dessert.

Saturday, 15 August 2015

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Rice fritters

1 cup leftover rice
1 cup boiled potatoes,cauliflower,beans and peas
1 cup fresh bread crumbs
1/2 teaspoon black pepper powder
Salt to taste
1 tablespoon refined flour
1/2 teaspoon cumin powder
Oil to deep fry 

For the filling
In another bowl mash all vegetables and add black pepper and salt. keep it aside.

In a bowl mix all the ingredients mash boiled rice,salt pepper,refined flour and cumin powder. add bread crumbs and mix properly. rice dough is ready.divide the rice flour in the equal portion. Now, wet your palm with water. Take rice dough and flatten it with your palm in a round shape and fill it with filling enclosed it properly. Heat sufficient oil in a pan and deep fry the fritters until they become golden brown and crisp.

Friday, 14 August 2015

Broccoli cutlet

1 cup finely chopped broccoli
1/2 cup finely chopped onion
1/4 cup scrambled cottage cheese
1/2 cup boiled and mashed potatoes
salt to taste
1 tablespoon cumin powder 
1 tablespoon finely chopped green chillies
2 tablespoon corn flour
1 cup dry bread crumbs
Oil for shallow frying

Heat oil in a pan, add onion until they become translucent. Add green chillies and saute for 1 minute. now, add broccoli and stir continuously for few minutes. Remove it from the heat and let it cool down. After few minutes, add potatoes,cottage cheese, corn flour,spices and mix well. Make small balls of the mixture and flatten them with your palm in a round shape. Roll these cutlets in the bread crumbs and shallow fry them.

Thursday, 13 August 2015

Chickpea salad

 I love to eat salads, because they are, healthy and light. Chick pea are rich in iron, folic acid and protein.

2 cups boiled chick pea
1 medium  boiled and diced potato 
1 medium cucumber diced
1 bell pepper diced 
1 tomato diced
1 onion, finely chopped
Finely chopped coriander
1/4 cup pomegranate kernels

For Dressing
2 tablespoon fresh lime juice
3 tablespoon extra virgin olive oil
Salt to taste
Red paprika to taste 

Mix all the ingredients of dressing, stir until it becomes a smooth paste. Now mix all the ingredients of salad. Add the dressing on the salad and combine it properly.


Wednesday, 12 August 2015

Stuffed cucumber

1 tablespoon tomato diced
1 tablespoon onion diced
1 tablespoon capsicum diced
1 cucumber peeled and cut into halves
Salt to taste
Black pepper powder to taste
1 tablespoon hung curd
1 tablespoon Lemon juice
1 tablespoon finely chopped coriander

In a bowl mix hung curd, tomato, onion, capsicum,  coriander,  lemon juice, salt and black pepper. 
Take cucumber pieces hollow it from the center and add  the filling in it.

Saturday, 8 August 2015

Baked stuffed potatoes

Easy potato dish baked in the microwave. Each and everyone will love it.

Ingredients (serves 4)

  • Potatoes - 4 medium 
  •  Cottage cheese - 1/2 cup 
  • 2 green chillies-chopped 
  •  Red chilli powder-1/2 tablespoon 
  • Cumin powder-1/2 tablespoon 
  • Ginger -chopped -1/2 tablespoon 
  • Lemon juice -1 tablespoon 
  • Cashewnuts chopped -8-10 pieces 
  • Garam masala- 1 tablespoon 
  • Water-2 tablespoon 
  • Butter -1 tablespoon 
  • Processed grated cheese- 4 tablespoon
  • Yield: N/A
  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time : 20 minutes
  • Ready In: 30-35 minutes


  1. Wash and peel potatoes. Scoop out the center of each potato, leaving the potato shell with thick walls 
  2. Boil the scooped out part of potatoes. Mix the boiled potato with mashed cottage cheese green chillies, salt, ginger,chopped cashew nuts,cumin powder,red chilli powder and  combine it well. Brush the ghee outside of the potato shell and put the mixture in it Put the stuffed potatoes in the baking tray. Add 2 tablespoon of water in the tray.cover it with the aluminium foil Preheat the oven to 450 degree Fahrenheit Bake stuffed potatoes for 30 minutes Garnish with chopped coriander Baked stuffed potatoes are ready .

Thursday, 6 August 2015

Dal gunjiya

Dal gunjiya is made of dal mixture and deep fried. These are spicy gunjiya's. It is an Indian snacks.

Ingredients (serves 4)

  • Split black gram skinless 1/4 cup
  • Split Bengal gram 1/4 cup
  • Wheat flour  1 1/2 cup
  • Turmeric powder 1/4 teaspoon 
  • Oil - 3 tablespoon 
  • Salt to taste 
  • A pinch of asafoetida 
  • Cumin seeds 1/2 teaspoon
  • Garlic paste
  • Aamchoor (dry mango) powder 1 teaspoon 
  • Red chilli powder 1 teaspoon 
  • Fresh coriander leaves finely chopped -2 tablespoon 
  • Yield: N/A
  • Servings: 4
  • Prep Time: 20 minutes
  • Cook Time : 20 minutes
  • Ready In: 40 minutes


  • Soak split Bengal gram and black skinless black gram in water for 3-4 hours. After 3-4 hours boil both the dals with turmeric powder, salt and sufficient water until just done. Knead the wheat flour with sufficient water into a stiff dough. Cover it with a damp cloth and let it rest for sometime. Drain and grind coarsely Heat oil in a non stick pan. Add cumin seeds,asafoetida, and garlic paste and saute for few minutes. Add the ground dal and mixAdd dry mango powder, salt,red chilli powder and coriander leaves and mix well. Transfer the mixture in a bowl. Divide the dough into equal portion and roll into balls. Apply a little oil on the balls and roll them into small puris or in a round shape. Place a portion of dal mixture on one side of each puri, fold the other side over to make gunjiyas. Heat sufficient oil in a pan, add the gunjiya until they become golden brown Sprinkle dry mango powder over them. Garnish it with coriander leaves.  Serve hot

Wednesday, 5 August 2015

Nutritious Idli

Today I am going to share nutritious Idli. It is an south Indian breakfast which is very popular in India.which is very healthy.


Ingredients (serves 4)

  • 1 cup water
  • 1/4 cup semolina
  • 1/2 cup broken wheat
  • 1/2 cup split black lentils
  • 1/2 cup broken wheat
  • Salt to taste
  • 2 pinches of baking soda
  • 1/2 cup black gram
  • 1/4 cup french beans,chopped
  • 1/4 cup capsicum (red,yellow, green)
  • 1 carrot
  • 1/2 tablespoon red chilli powder
  • A pinch of dry mango powder
For Tempering 
  • 1 tablespoon of oil
  • A pinch of asafoetida
  • 1/4 tablespoon turmeric powder
  • Few dried red chillies (1-2)
  • 1/2 tablespoon of mustard seeds 
  • Yield: N/A
  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time : 10 minutes
  • Ready In: 25 minutes


  • Put water in a steamer and let it boil. Roast semolina, broken wheat,split black lentils,split black gram in a pan. Now put the roasted food in a grinder. Add curd,salt, baking soda and some water. Grind it into a smooth paste. Take french beans, capsicum and carrot in a bowl. Add dries mango powder, red chilli powder, salt and mix well. Take a plate and spread some oil on it. Now spread the smooth batter of lentil over it. Add a vegetable layer over this layer. Cover it with another layer of smooth batter on it. Spray some oil over the batter. Now put this plate inside the steamer. Let it steam for 7-8 minutes.Take out the steam idli and cut them in circles
For Tempering
Heat oil in the pan. Add all the ingredients. Saute for few minutes. Now add this tempering on the idli. Serve hot.

Tuesday, 4 August 2015

Mirch ka salan or curried chilli pepper

Mirch ka salan or curried chilli pepper is a popular hyderabadi dish.

Ingredients (serves 5-6)

  • 250 gm - large long green chillies 
  • 1 stalk - curry leaves 
  •  50 gm- oil 
  • 2 gm - cloves 
  • 10 gm- coriander leaves 
  • 1/4 tablespoons- turmeric powder 
  • 1/2 tablespoon - coriander (dhania) powder 
  • 2 tablespoons-tamarind pulp 
  • 2-3 pinches -asafoetida 
  • Salt to taste 
Roast and grind to make powder 
  • 1 tablespoon- peanut 
  • 1 tablespoon-sesame seeds
  • 1 tablespoon - cumin seeds 
Grate to make a fine paste 
  • 1 large onion 
  • 1 large tomato 
  • 3 pods of garlic 
  • 1 tablespoon nigella seeds (kalonji) 
  • 50 gm - desiccated coconut 
  • Yield: N/A
  • Servings: 5-6
  • Prep Time: 25 minutes
  • Cook Time : 30 minutes
  • Ready In: 50-55 minutes


  1. Wash and wipe green chillies. Slit and deep fry the green chillies until they turn whitish in colour and keep aside.  Add 10 gm of oil and add mustard seeds, wait until they splutteradd cloves and curry leaves, asafoetida, ground paste and saute for 3-4 minutes.  Add masala powder and cook for few minutes until the oil separate.  Add 1 cup of water, tamarind water and stir for 5-6 minutes until the gravy resembles the consistency of a sauce. Add salt and fried chillies to the hot gravy. Boil it for 1 minute. Remove and garnish it with finely chopped coriander leaves. Mirch ka salan is ready 

Monday, 3 August 2015

Almond butter

Almond butter is very nutritious and can be made at home


Ingredients (serves 300g jar)

 300g almond

  • Yield: 4
  • Servings: 300g jar
  • Prep Time: 5 minutes
  • Cook Time : 10 minutes
  • Ready In: 15 minutes
Roast almond  for 5 minutes. Allow it to cool down. Put it in the food processor and whizz for 12 minutes. Stop the processor and scrape the sides down. Whizz it again until it becomes creamy. Store it in a jar   Tip
You can add honey and coconut oil in it.

Saturday, 1 August 2015

Spicy Vegetables Chapati Wraps

A healthy, low-fat and delicious vegetables wraps. Everyone will love it

Ingredients (serves 2)

  • 150gm sweet potatoes, peeled cubed
  • 200gm pureed tomatoes
  • 200gm boiled chickpeas, drained
  • 1/2 tsp dried chilli flakes
  • 1/2 teaspoon turmeric 
  • 1 tablespoon mild curry paste
  • 200gm chopped beans
  • 50gm-chopped baby spinach leaves
  • 1 tablespoon chopped, fresh coriander
  • Salt to taste 
  • 2 plain chapati (Indian bread)
  • 2 tablespoon yogurt
  • Yield: 2
  • Servings: 2
  • Prep Time: 10 minutes
  • Cook Time : 20 minutes
  • Ready In: 30 minutes


  • Boil sweet potatoes until tender. Take pan add tomatoes puree,red chilli flakes,turmeric and curry paste after sometime add boiled chickpea,beans and add salt stir it for 5 minutes. Drain,peel and chopped potatoes and add it to a tomato mixture. Stir in the spinach and cook for a minute until just starting to wilt. Stir in the coriander, season to taste and keep warm. Add the filling in the Indian bread, top with yogurt and fold it. Ready to serve