Monday, 28 September 2015

Chickpea Spinach Salad

A quick and healthy protein+ Iron packed lunch with bursting flavors. Chickpea Spinach salad with cucumber, pear, pomegranate and crumbled Feta Cheese in a tangy and zesty lemon olive oil dressing. Pear and pomegranate add little bit sweetness to the salad, feta gives a nice tangy after taste. Dressing is very simple yet perfectly compliments the salad elements. 

Yield : 2 servings 


  • 1 and 1/2 Cups Cooked chickpeas
  • 1 Cup Spinach roughly chopped
  • 1/2 Cup chopped cucumber
  • 1/4 Cup Pear cut into Small cubes 
  • 1/4 Cup pomegranate seeds
  • /4 Cup crumbled feta cheese
  • 1 Tablespoon chopped cilantro leaves 

For the dressing

  • 2 Tablespoon Good EV Olive Oil
  • Juice of one lemon
  • Zest of one lemon
  • 1 Garlic clove minced
  • Salt to taste
  • 1/2 Teaspoon freshly ground black pepper
  • 1/4 Teaspoon cumin powder
  • a pinch of cayenne
  • Salt to taste


1. In a large bowl, prepare the salad dressing. Add Garlic, EVOO, lemon juice, salt, ground pepper, cumin powder, Cayenne, lemon zest and whisk
2. In a microwave safe bowl, add spinach along with 1/2 cup water and a big pinch of salt and microwave on high for 30 seconds. Close the bowl with a lid and let the spinach remain in hot water for 20 seconds. Then drain and squeeze excess water from spinach
3. Add cooked chick peas, blanched spinach, pear, cucumber, pomegranate seeds and gently toss
4. Finally stir in feta cheese and cilantro leaves and toss gently. Serve at once

Saturday, 26 September 2015

100% Whole Wheat Carrot Zucchini Muffins with Cinnamon Walnut Streusel

An easy recipe for healthy muffins made with 100% whole wheat flour. No refined Sugar, No APF, No Butter, No Eggs. Naturally sweetened with Honey and Apple Sauce. With loads of grated carrots and Zucchini. Topped with crunchy walnut Streusel.
Enjoy Guilt free breakfast or satisfy your sweet cravings in a healthier way!



  • 1 and 1/4 Cup Whole Wheat Flour / Atta
  • 1 and 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Cup Grated Carrot
  • 1/2 Cup Grated Zucchini
  • 1/3 Cup unsweetened Apple Sauce
  • 1/3 Cup Organic Honey
  • 1/4 Cup Plain Natural Yogurt
  • 1/4 Cup Vegetable Oil
  • 2 Tablespoons Ground flaxseed / flaxseed meal
  • 1/4 Cup Melted Dark Chocolate
  • 1/3 Cup of warm water
  • 1 Teaspoon Vanilla extract

For the Streusel ( Mix everything)

  • 1/4 Cup chopped walnuts
  • 1/4 Cup Rolled Oats
  • 1/4 Cup Chopped Dark Chocolate
  • 1 Teaspoon Ground Cinnamon
  • 2 Tablespoon Organic Honey


Preheat the oven to 180C / 350F

1. In a large mixing bowl, mix whole wheat flour, baking powder, baking soda, salt and set aside
2. In a small bowl, add ground flax and pour 1/3 Cup warm water and mix well. Set aside for 10 minutes
3. In a separate large bowl, add apple sauce, honey, yogurt, oil, flax mixture, melted chocolate and using a thick wooden spoon mix everything
4. Add the dry ingredients into the wet ingredients in 2 additions and mix well after each addition. Finally fold in grated carrot and zucchini.
5. Pour the prepared batter in the greased muffin trays up to 2/3 rd way full
6. Top the muffin batter with 1/2 Tablespoon of Streusel
7. Bake at 180C for 25 to 30 minutes until a tooth pick inserted through comes out clean
8. Cool the muffins in the tray for 5 minutes. Then transfer them to a wire rack and cool.

Friday, 25 September 2015

Restaurant Style Chicken 65 / South Indian Style Chicken Fry

Crispy and Super moist South Indian style fried Chicken. A very popular appetizer / snack and possibly the most selling appetizer in South Indian restaurants. 
You need boneless chicken breast pieces cut equally in size. Chicken pieces are marinated in rice flour, APF, Corn Flour, Ginger paste, Garlic Paste, red chilli powder, salt, ground pepper , turmeric powder. You need to marinate the chicken at least an hour. Yogurt marinade helps chicken absorb all flavours and makes it juicy from inside.  



  • 300 Grams Boneless Chicken Cut into Small Cubes
  • 2 Tablespoons Rice Flour
  • 2 Tablespoons Corn Starch
  • 1 Tablespoon All purpose flour
  • 1 Tablespoon plain natural Yogurt / Curd
  • 1 and 1/2 Teaspoons Kashmiri Red Chilli Powder
  • 1/2 Teaspoon Turmeric powder
  • 1/2 Teaspoon Cumin Powder
  • 1 Teaspoon freshly ground black pepper
  • 1 inch Fresh Ginger root
  • 5 Garlic Cloves
  • Zest of One Lemon
  • Juice of One Lemon
  • Salt to taste
  • Oil for Deep frying


1. In a food processor, add ginger, garlic + 1 tablespoon of regular tap water and grind it to smooth paste
2. In a large mixing bowl, add ground ginger garlic paste, rice flour, all purpose flour, corn flour, Kashmiri chilli powder, turmeric powder, cumin powder, salt, ground black pepper, lemon juice, lemon zest, yogurt and mix everything
3. Add Chicken Cubes to the bowl and mix everything. Add 1 or 2 tablespoons of water if the mixture is too dry. I did not add water at all
4. Refrigerate the coated chicken pieces for an hour
5. When you are ready to fry the chicken, remove the chicken bowl from the fridge and place it on the kitchen top for 15 minutes
6. heat oil in a wok for deep frying the chicken. When the oil is smoking hot, reduce the flame to low and add 4 to 5 chicken pieces in the hot oil and fry until the chicken is crispy and golden. Drain on a paper towel
7. Fry the remaining chicken pieces in batches. Do not crowd the wok with more chicken pieces. Fry in batches of 4 to 5 chicken pieces only
8. Serve hot with mint yogurt dip


Wednesday, 23 September 2015

South Indian Style Mashed Potato Curry

South Indian Style Mashed Potato Curry with coconut milk. Creamy, mildly spicy curry with crispy caramelized shallots with a hint of Cumin Seeds and Garlic.


  • 3 Large potatoes 
  • 1 Tablespoon Butter
  • 1/3 Cup Thick Coconut Milk
  • 1 and 1/2 Tablespoons of Vegetable Oil
  • 1 Teaspoon Mustard seeds
  • 1/2 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Urad dal
  • 2 Garlic cloves minced
  • 1/2 Cup Shallots Chopped finely
  • a big pinch of Hing / Asafoetida
  • 1 Teaspoon Kashmiri Red Chilli Powder or Paprika
  • 1/2 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Garam Masala
  • Salt and Freshly ground black pepper to taste
  • 3 Tablespoon Chopped Cilantro Leaves for Garnish


1. In a large pot, cook potatoes with plenty of water and 1/2 Teaspoon salt until a knife inserted through them goes smooth inside. You should be able to mash the potatoes easily. Alternatively you can pressure cook the potatoes with 1 Cup water, 1/2 teaspoon salt for 5 whistles on low flame. 
2. Once the potatoes cool down slightly, peel remove the skin and using a potato masher, mash the potatoes. Leave few little chunks of potatoes and mash the rest of the potatoes to a smooth paste

3. In a small sauce pan combine coconut milk and butter and gently heat it on low flame just until the butter starts to melt and the mixture is warm. Do not let the mixture boil. Coconut milk will split if the mixture starts boiling. The goal is to just warm the coconut milk and to melt the butter

4. Add this warm coconut milk butter mixture to the hot mashed potatoes. Using a strong wooden spoon, gently combine everything. The mixture should look smooth with few little chunks of potatoes.                  
5. In a large frying pan or wok, heat oil When the oil is hot, add mustard seeds. When they splutter, add cumin seeds, urad dal and fry until the dal is light golden
6. Add Garlic and fry until the garlic is light golden. Then add shallots and fry on low flame until the onions are nice golden and slightly caramelized                        
7. Add Kashmiri red chilli powder, turmeric powder, garam masala along with 1 tablespoon of water and fry for a minute
8. Add the mashed potatoes and give it a nice stir to coat the potatoes with the masala. Cook on low flame for a minute or two.                  
9. Switch off flame and garnish with chopped cilantro leaves. Serve hot.

Tuesday, 22 September 2015

Pan Roasted Lemon Garlic Green Beans

Crisp, Light, garlicky Green beans with a hint of lemon zest and drizzled with lemon Juice. Delicious, nice crunch from the fried beans, bit of bite from the chilli flakes, zing of lemon zest and that tangy lemon Juice!



  • 250 Grams Green Beans Washed and trimmed
  • 3 Garlic Cloves minced
  • 1/4 Teaspoon red chilli flakes
  •  Juice of Half lemon
  • Zest of one lemon
  • 1/2 Teaspoon Olive Oil
  • 1/3 Vegetable oil for frying Green Beans
  • Salt to taste


1. Wash Green Beans and trim the edges. Cut them lengthwise into half
2. In a pot bring plenty of water to boil. When the water starts boiling, add green beans and cook for 40 seconds. Immediately remove from the boiling water and add the green beans to a bowl filled with ice and chilled water. This will stop further cooking of the beans.
3. Drain water and pat dry the beans with kitchen towel
4. In a frying pan(shallow) , heat vegetable oil. When the oil is hot, add green beans in batches of 10 and fry until the skin starts to wrinkle. Remove from the oil and drain on paper towel
5. Fry the remaining beans in batches and set aside
6. In a separate pan / wok, add olive oil. When the oil is hot, add garlic and fry until garlic turns light golden
7. Add chilli flakes, lemon zest and stir
8. Add Green Beans and give it a nice stir. Squeeze lemon juice over the green beans. Season with a pinch of salt and stir in
9. Cook for 2 to 3 minutes until the beans are crispier and cooked through
10. Serve hot immediately

Monday, 21 September 2015

Eggless Chocolate Espresso Mousse

Rich, velvety smooth, decadent Dark Chocolate mousse with a hint of espresso. Eggless and Gelatine free. Perfectly portioned in single servings. This easy dessert will certainly impress your guests.




  • 200 Grams Dark Chocolate roughly chopped
  • 1/3 Cup of Water
  • 3 Tablespoons Granulated White Sugar
  • 200 ml Chilled Heavy Whipping Cream
  • 1 Tablespoon Espresso / strong black coffee
  • a big pinch of sea salt


1. In a microwave safe bowl add chocolate


2. In a small sauce pan, bring water and sugar to boil and simmer for 2 minutes until the syrup reduces little bit. Switch off the flame and let it cool slightly
3. Add syrup and espresso to the chocolate and let it stand for 30 seconds.

Using a spoon / whisk until the chocolate is completely melted and there are no chunks. Set aside. If chocolate is not melted through, then microwave in the intervals of 10 seconds and stir in between until the chocolate is melted through. Let the chocolate cool slightly.

4. In a large mixing bowl add whipping cream and using a electric beater beat on medium speed until soft peak forms

5. Now fold in the whipped cream into the chocolate mixture. Stir in Sea salt.


6. Pour the prepared mousse in serving bowl /glasses and cover them with a cling wrap. Refrigerate for 4 to 6 hours or overnight until the mousse is set

7. Serve with shredded chocolate, whipped cream on the top and with few chocolate sprinkles

Sunday, 20 September 2015

Buttered herb Garlic Toast with Cheese Omelette

Healthy, nutrition packed food, clean eating is the fast becoming mainstream. There are some foods we crave, food that we should not be eating too often, still we do eat it anyway. Our guilty pleasures!
Here is an easy to make weekend brunch loaded with calories, ultimate Guilty pleasure! Buttered herb Garlic toast with Omelette with cheese. So delicious!


For the Toast

  • 4 Slices of bread (I used whole wheat bread)
  • Butter as per your requirement
  • 1 garlic clove crushed
  • 1/2 Teaspoon dried mixed herbs ( I used oregano, basil and rosemary)
  • a big pinch of red chilli flakes

For the Cheese Omelette

  • 1 Tablespoon vegetable oil or butter
  • 4 Large Eggs ( I used 3 egg whites and one yolk; )
  • a big pinch of salt
  • 1/3 Cup Grated Cheese ( I used amul processed cheese cubes)
  • 2 Tablespoons finely chopped spring onion greens
  • 1/4 Teaspoon Red chilli flakes ( optional)


1. Crush the garlic clove and gently rub the garlic on the both sides of the bread
2. Apply butter generously on both sides of the bread slices. Sprinkle dried herbs, chilli flakes. You can sprinkle finely chopped garlic clove if you wish more garlicky toast. Arrange the bread slices in a large baking tray
3. Preheat the oven to 200C and bake the bread for 3 minutes. Remove the baking tray from the oven and flip sides of the bread slices and return the tray back to the oven and bake for 2 more minutes until the bread is crispy and golden. Do not walk away from the oven while the bread is getting toasted in the oven. They burn too quickly
4. Remove from the oven and serve immediately with the omelette

For the Cheese Omelette

1. In a medium mixing bowl, add eggs and salt and whisk for a minute until they are frothy
2. In a non stick pan, heat oil. When the oil is hot, turn down the heat to the lowest setting
3. Pour the egg mixture and do not disturb the omelette for 2 minutes. Let the omelette get crispy and golden from the bottom side
4. Now Sprinkle cheese over the omelette( over the uncooked side; don't flip the omelette yet). Sprinkle spring onion greens. Sprinkle chilli flakes
5. Fold the omelette half way through ( to make a semi circle). Let the omelette cook for a minute more
6. Remove from the pan and serve hot with the toast + a cup of orange Juice or coffee

Saturday, 19 September 2015

Pan Roasted Tomato Chilli Chicken

Chicken Drumsticks pan roasted in a silky tomato chilli sauce. Mildly spiced, full of flavors and so easy to make. Best served with flat breads with sliced onions and lemon wedges.


  • 5 Chicken Drumsticks
  • 2 Tablespoons Vegetable oil
  • 1 Bay Leaf
  • 1/2 Inch Cinnamon Stick
  • 1 Large red onion chopped finely
  • 1 Teaspoon Red Chilli Flakes
  • 1 Teaspoon paprika or Kashmiri Red Chilli Powder
  • 2 Tablespoons Plain natural Yogurt or Curd
  • 1/2 Cup Chicken Stock
  • Chopped Cilantro Leaves for Garnish
  • Salt to taste

To Grind

  • 2 Large Tomatoes cut into chunks
  • 1 inch Fresh Ginger Root
  • 4 Garlic Cloves
  • 1 Tablespoon Tomato Paste


1. In a food processor, add tomatoes, ginger, garlic, tomato paste and grind it to fine paste. Set aside
2. In a large pan / skillet, heat oil. When the oil is hot, add bay leaf and cinnamon Stick and fry for 10 seconds
3. Add chopped onions and sprinkle a big pinch of salt and sauté the onions until they are caramelized and nice golden
4. Add red chilli flakes, paprika and give it a nice stir
5. Add the ground tomato and ginger paste from step number 1 and cook for 10 minutes on low heat until the water from the mixture evaporates and oil starts leaving from the mixture
6. Add yogurt and keep stirring until the yogurt is nicely blended into the tomato mixture
7. Add Chicken pieces and fry for 5 minutes until the chicken changes color
8. Add chicken stock, season with salt and close the pan with a lid and let the chicken for 20 minutes until it is cooked through and the masala thickens
9. Garnish with chopped cilantro leaves and serve with sliced onions and lemon wedges

Thursday, 17 September 2015

Malted Milk Chocolate Chip Cookies

These cookies have a special ingredient that make them super addictive. Malted Milk powder... Malt adds that extra something to the classic chocolate chip Cookies.
These Cookies are crispy around the edges, chewy in the middle and have a hint of malted milk flavor. Absolutely Delicious!

Yield : 30 Large Cookies


  • 2 Cups All Purpose Flour
  • 2 Teaspoon Corn Starch
  • 1 Teaspoon Baking Soda
  • 1 and 1/4 Teaspoons Salt
  • 1 Cup unsalted butter, melted
  • 1 and 1/2 Cups of Brown Sugar
  • 2 Large eggs
  • 1/2 Malted Milk Powder ( I used Junior Horlicks)
  • 2 Teaspoons Vanilla extract
  • 1 and 1/2 Cups of Chocolate Chips


1. In a large Mixing bowl, whisk flour, corn starch, baking soda, salt and malted milk powder together. And set aside
2. In a small sauce pan melt butter over medium low heat. Let the butter cool slightly
3. In a large mixing bowl, add the melted butter, brown sugar and combine using a wooden spoon for 2 minutes until the sugar starts to melt
4. Stir in Eggs and vanilla extract and combine. You can use stand mixer and combine everything with the lowest setting in the mixer
5. Now, stir in the dry ingredients and combine until everything is mixed well
6. Fold in chocolate chips
7. Cover the dough with a plastic wrap and refrigerate overnight
8. When you are ready to bake, preheat the oven to 180C
9. Line a baking sheet with parchment paper
10. Scoop about 1 and 1/2 tablespoons of the cookie dough and form into a ball. Place the cookie balls on the baking sheet with enough space between each of them to expand during the baking process
11. Bake at 180C for 10 minutes until the edges are golden
12. Remove from the oven. These cookies will be super soft when they are immediately out of the oven. Do not try to remove them from the sheet now. Let them cool completely in the baking sheet and then transfer them to a wire rack
13. Store in a airtight container

Wednesday, 16 September 2015

Cheesy Chickpeas and Zucchini Bites

Chickpeas and Zucchini patties with Cheese, dried herbs, salt and pepper are so easy to make and tastes delicious. Crispy on the outside, super soft from inside and they melt in your mouth. These are shallow fried and they are so light, delicious and bursting with fresh flavors.
Best served with ketchup as a snack or stuff it in burger / pita bread. 



  • 1 Cup Cooked Chickpeas
  • 1/2 Cup Grated Zucchini
  • 1/3 Cup Grated Cheese
  • 1 Teaspoon mixed dried herbs (thyme, oregano, rosemary)
  • 1/2 Teaspoon red chilli flakes
  • 1 Tablespoon finely chopped cilantro leaves
  • 5 mint leaves julienned
  • Salt and freshly ground black pepper as required
  • 2 Tablespoons vegetable oil

For Coating

  • 1/2 Cup bread crumbs
  • 1/2 Teaspoon Italian dried herbs
  • 1 Teaspoon finely chopped cilantro
  • Salt and freshly ground black pepper as required


1. In a food processor add cooked chickpeas and process it until the mixture is creamy and smooth. No need to add water
2. In a large mixing bowl, add chickpeas, grated Zucchini, cheese, cilantro leaves, mint leaves, red chilli flakes, dried herbs. Using a spoon gently mix everything


3. Make patties out of this mixture ( about 1 and 1/2 Tablespoons of the mixture to make a single patty)
4. In a large plate mix everything listed under 'For Coating'
5. Roll the chickpeas patties in the seasoned breadcrumbs mixture and press gently so that the bread crumbs will stick to the patties

6. Heat oil in a non stick pan/ skillet. When the oil is hot, reduce the heat settings to medium
7. Now place the cutlets in the pan and shallow fry until they are crispy and golden. Flip sides and fry on the other side of the cutlet. You can fry the cutlets in batches of 2
8. Remove from oil and drain on a paper towel
9. Serve with your favourite dip / stuff it inside pita bread / use it as a burger

Monday, 14 September 2015

Baked Omelette with spinach and onion

Easy to make delicious, fluffy and cheesy omelettes with the goodness of spinach, onion, spring onion greens. Add your favourite topping and bake it in the oven for 20 minutes.
Yield : Single Serving


  • 2 Large Eggs
  • 1 Tablespoon milk
  • 1 Tablespoon grated cheese
  • 1/3 Cup packed spinach chopped finely
  • 1/2 of a red onion sliced
  • 1 Tablespoon chopped spring onion greens
  • Salt and freshly ground black pepper to taste


1. In a mixing bowl, add eggs, milk and whisk for 3 to 4 minutes until its frothy and the volume of the eggs increases
2. Add spinach, onion, spring onion greens and stir in
3. Add cheese and stir in
4. Season with salt and pepper
5. Pour the egg mixture in a greased ramekins or baking dish and bake at 180C for 20 to 25 minutes until the eggs fluff up and have a slight golden edges
6. Serve immediately

Sunday, 13 September 2015

Diabetic Friendly Meal : Whole Wheat Crepes with spinach pesto+curried chickpeas

Eating healthy meals is an essential part of managing Diabetes. Diabetes meals need not be bland. Here is an excellent meal bursting with flavors and it is diabetic friendly! Zero oil Whole wheat crepes with a generous spread of Spinach pesto + curried chickpeas and a drizzle of lemon Juice.

Disclaimer :

I am not a medical professional, nor a doctor. I have very limited knowledge about Diabetes and its from various internet sources. This meal plan is not tested by Diabetic patient. Kindly Consult your physician before following any diet plan. Monitor your blood sugar levels as advised by your physician.



For the Whole Wheat Crepes ( Yield : 4 thin Crepes)

  • 1 Cup Whole wheat flour
  • 1 and 1/3 Cup of Water
  • 1/2 Teaspoon sprouted fenugreek powder
  • a pinch of salt

For the curried chickpeas

  • 1/2 Cup Cooked chickpeas
  • 1 Teaspoon EVOO
  • 1 Garlic clove crushed
  • 1/4 Teaspoon dried Italian herbs
  • 1/4 Teaspoon roasted cumin powder
  • 1/4 Teaspoon paprika
  • 1 Tablespoon plain natural yogurt / curd
  • Salt and freshly ground black pepper as required

For the Spinach pesto

  • 1 Cup Baby Spinach
  • 1 Small garlic clove
  • 25 Grams Almonds
  • 1 tablespoon EVOO
  • Salt and freshly ground black pepper as required

For Serving

  • Juice of half lemon
  • 1 Tablespoon red onion slices ( about quarter of an onion)


Make Whole Wheat Crepes

1. In a large mixing bowl, add whole wheat flour, fenugreek powder, salt. Add water in slow steady stream while whisking the flour continuously and whisk until there are no lumps. This batter is quite runny. Close the bowl with a lid and set aside the batter for 20 minutes
2. After 20 minutes, heat a non stick pan / tawa / skillet. Using a large laddle, scoop out about 1/4 cup of crepe batter and pour the batter on a hot skillet. The batter will automatically spread itself into a circle. Cook the crepe on medium flame until bubbles start appearing on the top side of the crepe. Flip the crepe gently and cook on the other side for a minute until it is slightly golden. Remove from the skillet and set aside in a serving plate

Prepare Curried Chickpeas

1. In a pan, heat EVOO. When the oil is hot, add garlic, dried herbs, cumin, paprika and give it a nice stir
2. Add yogurt and whisk until the mixture is smooth
3. Add chickpeas and combine everything. Transfer the chickpeas in a serving bowl and set aside

Prepare Spinach Pesto

1. Place all the ingredients for the pesto in a food processor and pulse it until the mixture is coarse pesto texture


1. Spread spinach pesto generously on the crepes. Place 2 to 3 tablespoons of the chickpeas. Squeeze a little bit of lemon juice. Add few raw onion slices and roll up the crepes and serve


Saturday, 12 September 2015

Crunchy Nutella and Banana stuffed French toast

Nutella and Banana stuffed sandwiches are dipped in egg custard batter, rolled in toasted coconut and pan fried in butter until crispy and golden.

  • Ingredients

  • 4 Slices of Sandwich Bread ( I used multigrain sandwich bread)
  • 2 Bananas
  • 2 Tablespoons of butter
  • Nutella as required
  • 1/4 Cup toasted coconut
  • 2 Large Eggs
  • 3/4 Cup of milk ( I used full cream milk)
  • 1/4 Cup Heavy Cream
  • 2 Tablespoons Organic Honey
  • a pinch of salt
  • 1/4 Teaspoon ground cinnamon
  • powdered sugar to dust 


1. In a large bowl, whisk together eggs, honey, milk, heavy cream, salt and ground cinnamon
2. In a plate spread the toasted coconut
3. Take two slices of bread. Spread nutella generously on one side of a bread. Top it with banana slices. Close it with the second bread to make a sandwich. Repeat this step for the remaining two slices of bread too
4. In a non-stick pan/ Iron skillet, heat butter. Dip the sandwich in the prepared egg batter. Then place the sandwich on the plate and press the toasted coconut firmly on the egg coated sandwich
5. Place the French toast on the skillet and gently press using the potato masher and fry until the top is crispy , golden
6. Flip sides and toast on the other side of the bread
7. Serve hot with a drizzle of nutella on the top and slightly dust it with powdered sugar


Friday, 11 September 2015

Rachel Allen's 7 Minute Chicken Noodle Soup

You may never buy canned Soup again after trying this homemade chicken noodles soup. It is so easy to make, hearty and rich. And the best thing is it takes only less than 10 minutes to make. Top it with coconut cream and serve hot. Ideal for busy weekdays or if you are suffering from a cold or the flu.


Recipe adapted from : Rachel Allen's Easy meals


  • 100 Grams Rice Noodles
  • 1 Tablespoon unsalted butter
  • 2 Tablespoon Spring onions white part
  • 3 Garlic cloves crushed and finely chopped
  • 1 inch fresh ginger root chopped finely
  • 300 Grams Chicken breasts thinly sliced and cut into small cubes
  • 800 ml Low sodium chicken broth
  • 2 Tablespoon spring onion Greens
  • 1 Tablespoon chopped cilantro leaves
  • 1 Tablespoon Coconut cream or coconut milk
  • Zest of one lemon
  • Juice of one lemon
  • Salt and Freshly ground black pepper as required


1. Place a rice noodles in a large bowl and cover it with boiling water. Close the bowl with a lid and allow the rice noodles to soak for 4 to 5 minutes or until softened. Please check the cooking instructions on the rice noodles packet for the exact time to soak in the boiling water.
2. In a sauce pan melt butter over medium heat. Add ginger, garlic, spring onion white parts and fry quickly for 30 seconds
4. Add chicken breast cubes and fry on high heat for a minute until the chicken cubes are light golden
5. Add chicken broth and bring it boil
6. Season with salt and pepper. Since the broth already has salt, please check before adding salt
7. Let the chicken soup cook for 4 to 5 minutes until it thickens to the required consistency
8. Add lemon zest, spring onion greens, cilantro leaves and stir in
9. Switch off the flame when the soup reaches required consistency and the chicken is cooked through
10. Serving: Place rice noodles in the serving bowl, top it with chicken soup and add a teaspoon of coconut cream on the top
11. Serve at once

Wednesday, 9 September 2015

Beer Battered Spicy Cauliflower Nuggets

Crispy and spicy Cauliflower nuggets coated in beer batter and fried. Flavors of ginger, garlic, lemon zest add extra zing to the nuggets. Perfect on a rainy day...





  • 1 Cauliflower cut into medium sized florets
  • 1/2 Cup All purpose Flour
  • 1/2 Cup Rice Flour
  • 1/4 Cup Corn Flour
  • Zest of one Lemon
  • 1 Teaspoon grated Ginger
  • 1 Teaspoon minced Garlic
  • 1 Tablespoon chopped cilantro leaves
  • 1 Teaspoon paprika or Kashmiri red chilli powder
  • Salt and freshly ground pepper
  • 1 Cup Beer ( do not measure foam)
  • 3 Cups of vegetable oil for frying


1. Preheat the oven to 90C / 200F
2. Blanch cauliflower florets in boiling water and drain completely
3. In a large mixing bowl whisk together all purpose flour, rice flour, corn flour, lemon zest, paprika, salt, ginger and garlic
4. Add beer and whisk until the batter is smooth and slightly thick
5. Fold in chopped cilantro leaves
6. Heat oil for frying the nuggets. When the oil is hot, dip blanched cauliflower florets in the prepared batter. Remove excess batter and drop them in the hot oil in batches of 4 to 5 nuggets
7. Fry until the nuggets are crispy and golden
8. Line a baking tray. Arrange the fried nuggets in the tray and keep them warm in the oven at 90C until you fry the remaining nuggets
9.Serve hot with mint yogurt dip / your favourite dip

Tuesday, 8 September 2015

Roasted Garlic Balsamic Glazed Green Beans

Brown Sugar and balsamic glazed Green beans + Cherry Tomatoes are bursting with flavor. These are crunchy, slightly charred, sweet, tart and perfect side to make on a busy day. Takes only 5 minutes of preparation and rest of the cooking is done in the oven.


  • 250 Grams Green Beans (ends removed)
  • 1/2 Cup Cherry Tomatoes halved
  • 1 Teaspoon Olive Oil
  • 1 Tablespoon Cold unsalted Butter
  • 4 Garlic Cloves Crushed and minced
  • Red Chilli Flakes
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Balsamic Vinegar
  • Salt


1. Preheat the oven to 180C
2. In a large baking tray place green beans, cherry tomatoes, garlic. Add olive oil and toss evenly
3. Sprinkle red chilli flakes, brown sugar over the beans and Toss
4. Drizzle balsamic
5. Dot the top of this mixture with cold butter
6. Bake at 180C for 10 minutes and then turn the oven to broil mode and broil in the oven for a minute. Remove from the oven and let it rest for 5 minutes
7. Serve at once

Friday, 4 September 2015

Cinnamon Rolls served with brown sugar espresso glaze

Incredibly soft and gooey Cinnamon rolls made from scratch. Pour Brown sugar espresso glaze sweetened with condensed milk over them for the prefect weekend brunch.



For the Cinnamon Rolls

  • 1/4 Cup warm water
  • 2 and 1/4 Teaspoon active dry yeast
  • 2 and 1/2 Cups of All purpose flour
  • 1/4 Cup of Granulated white Sugar
  • 1/4 Cup Milk ( I used full cream milk)
  • 1 Large Egg at room temperature (Substitute : use 1/4 cup milk instead of egg)
  • 1/4 Cup softened butter
  • Milk as required to brush the cinnamon rolls

For the Filling 

  • 3 Tablespoons of softened butter
  • 1/3 Cup of Granulated white sugar
  • 2 Tablespoons of ground cinnamon 

For the brown Sugar espresso glaze 

  • 1/2 Cup Brown Sugar
  • 1/4 Cup butter
  • 1/4 Cup condensed milk
  • 1/4 Cup Espresso or Strong brewed coffee
  • a pinch of salt


1. In a microwave safe mug take warm water. Stir in 1 teaspoon of granulated white sugar. Stir in active dry yeast and set aside for 5 to 8 minutes until the mixture is frothy and the yeast is active
2. In a large mixing bowl, add flour. Make a well in the center and pour in milk, egg and yeast mixture
3. Add granulated white sugar and mix together until the dough comes together
4. Then add butter and start kneading the dough using hands for 10 minutes
5. Cover the dough with cling wrap and set aside in a warm place until the dough doubles ( I left it in the kitchen counter for 1 and 1/2 hours)
6. Meanwhile prepare the glaze: In a sauce pan combine brown sugar, butter, condensed milk, espresso and salt and bring it to boil. Whisk until everything is mixed. Switch off the flame and set aside
7. Punch down the dough and knead one more time
8. Then roll the dough on a floured surface into a large rectangle. Spread butter all over the rolled dough. Sprinkle sugar and cinnamon generously
9. Starting from one end tightly roll the dough and seal the seam side down.
10. Using a sharp knife, cut the roll into 2 inch sections. You will be able to cut 8 individual rolls.
11. Line and grease a round pan. Pour half portion of the prepared glaze in the pan. Then place the rolls over the glaze in the pan. Set aside for 30 minutes
12. Preheat the oven to 180C. Brush the rolls with milk or egg and bake at 180C for 25 minutes to 30 minutes until they are golden.
13. Remove from the oven and let them cool slightly in the pan
14. Then pour the remaining glaze over the cinnamon rolls in the pan
15. Remove the rolls from the pan and serve


Srilankan Creamy Crab Curry

Sri Lankan Creamy Crab Curry is made of coconut milk and flavored with cumin and fennel seeds. This crab masala is delicious, mildly spiced and packed with flavors. Ground coconut paste adds richness to this dish. Best served with rustic bread or with steamed rice and rasam.
 Recipe Inspired by: Peter Kuruvita's cooking show


  • 8 Fresh live Crabs or pre cooked crab meat
  • 2 Tablespoon Butter or ghee
  • 1 Teaspoon mustard seeds
  • 1/2 Teaspoon fenugreek seeds
  • 2 Sprigs of curry leaves
  • 1 Green Chilli Slit
  • 6 Garlic cloves crushed and minced
  • 1/2 Cup finely chopped shallots or sambar onions
  • 1/4 Cup Tamarind pulp
  • 1 Teaspoon Red Chilli powder
  • 1/4 Teaspoon Turmeric powder
  • 1 Cup thin coconut milk( if using canned coconut milk, dilute it with equal portion of water)
  • Salt to taste
  • 1 Tablespoon chopped cilantro leaves 

To Grind

  • 1/3 Cup fresh coconut slices
  • 1 Teaspoon fennel seeds (dry roasted)
  • 1/2 Teaspoon cumin seeds ( dry roasted)
  • 1 Tablespoon whole black peppercorns 


1. If you are using fresh crabs, then put them in the freezer for an hour to immobilise them. Alternatively you can put them in boiling water and keep the pot covered for 10 minutes. Clean the crabs. I followed the instructions from this post. This post is very useful and has step wise instructions on cleaning the crabs. Pull out the top shells and remove inedible spongy gills, mouth parts, guts. Rinse them thoroughly under running tap water. And crack the crab shells slightly so that it will be easy to eat.


2. In a food processor, add all the ingredients listed under 'To Grind' and grind it to fine smooth paste. Add water while grinding. Set aside

3. You need a super large and wide wok to cook the crabs. The wok/ pan/ skillet should be large enough
for you to move the crabs while they are cooking
4. Heat ghee in the wok. When the ghee is hot add mustard seeds, fenugreek seeds and let them crack
5. Add curry leaves, slit green chilli and minced garlic and fry until the garlic is light golden
6. Add shallots and fry until they are soft
7. Add tamarind pulp, red chilli powder, turmeric powder and give it a nice stir. Bring it to boil and simmer for 5 minutes until the tamarind thickens slightly
8. Season with salt.
9. Add crabs and thin coconut milk. Cover the wok with a lid and cook the crabs for 5 to 8 minutes until the crabs are cooked through and the masala thickens. Stir intermittently and rotate crabs to ensure they are cooked through
10. Finally add ground coconut paste and cook for 2 minutes more. Switch off the flame and garnish with chopped cilantro leaves
11. Serve once

Thursday, 3 September 2015

Roasted Cauliflower

Cauliflower, green peas and onions tossed in butter, dried herbs, chilli flakes and oven roasted until crispy and Golden.




  • 1 Cauliflower head cut into medium sized florets
  • 1/2 Cup Fresh Green Peas (thaw if frozen)
  • 1 Large red onion cut into big chunks
  • 1 Tablespoon salted butter at room temperature
  • 1/2 Teaspoon Red Chilli Flakes
  • 1/2 Teaspoon dried mixed Herbs ( I used thyme, oregano and rosemary)
  • 1/2 Teaspoon Paprika
  • Zest of one lemon
  • Freshly ground black pepper to taste
  • Salt to taste
  • 2 Tablespoon finely chopped cilantro leaves or parsley
  • Juice of Half lemon


1. Quickly blanch cauliflower florets in boiling water. Drain and set aside. Pat dry using paper towel
2. In a large mixing bowl add softened salted butter
3. Add red chilli flakes, dried herbs, ground black pepper, paprika
4. Season with salt. Mix everything together using a spatula or spoon
5. Sprinkle chopped cilantro leaves or parsley leaves and toss. Now add cauliflower florets, green peas, onions and toss everything
6. Grease a baking tray and place the mixture on the tray. Do not overlap / crowd the tray.
7. Sprinkle little bit more ground black pepper(or) paprika and cilantro leaves and bake in the preheated oven at 180 C / 375 C for 35 minutes or until the cauliflower florets are crispy and have nice brown color over the edges
8. Turn the baking tray once or twice during the baking process
9. Once they are baked, Cool slightly and then squeeze juice of half lemon over the cauliflower and toss. serve hot as a side

Wednesday, 2 September 2015

MungBean Sprouts Salad with Yogurt Tahini Dressing

Healthy, delicious and protein packed salad with tangy yogurt tahini dressing. Healthy doesn't need to be boring...


  • 1/3 Mung Bean sprouts
  • 1 Carrot peeled and chopped
  • 8 Almonds blanched
  • 1/4 Cup pomegranate seeds
  • 3 Dates Chopped
  • half apple diced

For the dressing

  • 1 Teaspoons organic honey
  • 1 Tablespoon Tahini Sauce (recipe below)
  • 2 Tablespoons plain natural yogurt / curd
  • a pinch of red chilli flakes
  • 1 Teaspoon chopped cilantro leaves
  • 1 Garlic clove minced

For 1/4 Cup Tahini Sauce

  • 1/2 Cup white sesame seeds
  • 1 Tablespoon vegetable oil
  • 1/4 Teaspoon of salt 

Prepare Tahini Sauce  

1. Dry roast sesame seeds in a wok on medium flame until they are fragrant. Switch off flame and cool completely
2. Then add the sesame seeds to a spice grinder and grind it without adding water until the mixture is smooth
3. Then add salt and oil and pulse 3 to 4 times until the mixture is soft, smooth without any lumps.
4. Store in airtight container in fridge and use as required



1. Prepare the dressing: In a food processor or spice grinder add all the ingredients listed under 'For the dressing' and pulse it 3 to 4 times. Dressing is ready 

2. In a large salad bowl, add sprouts, almonds, carrot, pomegranate, apples , dates and toss
3. Pour the dressing generously into the salad and toss again
4. Serve once