Sunday, 8 July 2012

Herbed Cream cheese

Are you really busy this evening?  Or too tired?  But you are hungry.  There’s not much in the fridge.  Oh no!  What to do now?

Here’s what I did.  I took a bit of creamy cheese and added a few herbs and…


1 bowl                  Fresh creamy cheese

2-3 Tsp.                Chives (finely chopped)

1 Tsp.                    Parsley (finely chopped)

1 small                  Spring onion (preferably)/ Onion/ shallot (finely chopped)

1 clove                 Garlic (finely chopped)

Salt (optional) (according to taste)

Pepper (optional) (according to taste)


1.                   Take a bowl of Fresh creamy cheese.

2.                   Add salt and pepper (optional) (I don’t and it is still perfect but it is a matter of taste)

3.                   Add finely chopped chives, parsley, spring onion and garlic.

4.                   Mix well.

Let it rest in the fridge for at least 1 hour for better results.  This gives the cheese the time to take the aroma of herbs.
You can have these as dip with boiled potatoes or vegetables or French fries or country potatoes or simply as a cheese spread for bread.

This is how I had it... the choice is yours :-)

Simply yummy! 

I love it.  Just try it out and tell me if you like it or not.

Thursday, 28 June 2012

Aaloo - achari mirch (potatoes-chilli vegetable)

This is a quick recipe for those times when you feel like eating something spicy.  I don’t added red chillies as the green chilli lends a spicy touch to the dish but if it is not spicy enough for you, feel free to add some along with salt and turmeric powder.


2 - 3 medium     Potatoes (peeled and cut lengthwise)

1 big                  Big green chilli (achari mirch) (cut lengthwise)

½ medium         Onion/ shallot (cut lengthwise)
Salt (according to taste)
¼ Tsp.              Turmeric powder
1 Tb. Sp.           Sunflower Oil

1 Tsp. Nigella sativa (kalonji)

½ Tsp.                   Coriander powder (Dhaniya powder)


Heat oil.
Add kalonji.
When it starts spluttering, add onions.

When the onions are semi-cooked add salt and turmeric powder and mix well.

Add potatoes and green chillies.

Cover and let it cook on low flame.  Keep stirring from time to time.

When the potatoes are cooked, take off the fire.
Let it cook at low flame for approximately 5 minutes.
Mix well.

Serve as a side dish with chapattis, rice or poories or with bread.

Sunday, 24 June 2012

Onion, cucumber, tomato raita

All of us know how effective yoghurt is in fighting the summer heat.  And as we move towards summers I’d like to share a recipe that will help you beat the summer heat to some extent with ingredients such as cucumber, onion, mint and fresh coriander – a combination that is sure to help you protect yourself and your loved ones from heat wave.


125 ml                  Yoghurt (dahi)
¼                            Cucumber (finely chopped)

1 small                  Tomato (finely chopped)

1 small                  Onion (finely chopped)

1 small                  green chilli (optional) (finely chopped)

Salt (according to test)

1 pinch                 Red chili powder

¼ Tsp.                   Mint powder

¼ Tsp.                   Cumin powder

10 gms                 Fresh Coriander (finely chopped)



  1. Take yoghurt and beat it into a thin mix.  Add a little water.
  2. Add salt, red chili powder, mint powder and cumin powder.
  3. Add finely chopped cucumber, tomato, onion and chilli and mix.
  4. Garnish with finely chopped fresh coriander.

You can add other vegetables such as finely chopped carrots or capsicum.

Serve as a side-dish with rice-dal, pulao, puris or chappatis. 

Saturday, 23 June 2012

Sweet and spicy split bengal gram (dal)

Here’s another yummy way to eat split Bengal gram that is so good for health.


100 gms.                  Chaney ki daal (Split Bengal Gram)

1 pinch                      Asafoetida


Red chilli powder

Turmeric powder

1 Tsp.                        Fennel seeds (powdered)

1                                 Indian Bay leaf (Tej Patta)

1 Tb. Sp.                   Sugar

Sunflower Oil

1 Tsp.                        Cumin

2-3                             Whole dried red chillies

1 small piece           Ginger (finely chopped)

1 medium                Onion/ shallot (finely chopped) (optional)

1 medium                Tomato (finely chopped) (optional)

¼ Tsp.                                   Garam masala

Green coriander leaves (finely chopped)


Take split Bengal gram, add water and boil it with asafoetida, fennel seeds, bay leaf, salt, red chillies powder and turmeric powder.  Add sugar.

Take it off the fire when it’s well done.


Heat oil in a pan.

Add cumin seeds.  When they start spluttering add whole dried red chillies, ginger and onions.

Once the onion and ginger start turning brown, add chopped tomatoes.   Add boiled split Bengal gram to the mix once tomatoes are well cooked.

Mix well.  When the lentils start boiling, add garam masala.  Mix well.

Take off the fire and garnish with finely chopped green coriander.

Serve with steaming rice/ chapattis and/or vegetables.

I hope that you’ll enjoy this meal.  May you have a healthy meal!

Friday, 22 June 2012

Apple Crumble

Well, I don't really have a sweet tooth and I rarely, if ever, have desserts/ sweets.  But I do like to have something sweet once in a while.  The other day I had apple crumble at a friend's place and liked it so much that I decided to try it at my place... And it turned out that I really liked it.  And that's how this recipe has come to you.


- 6 apples
- 150 gms brown-coloured sugar
- 150 gms wheat flour (maida)
- 125 gms butter
- 1 teaspoon cinnamon powder (dalchini)
- 1 packet of vanilla flavoured sugar
-  50 gms powdered almonds
- juice of one lemon


Preheat the oven at 210°C.
Peel the apples.  Remove their middle part cut them in big cubes.
Spread them in a baking dish.

Pour lemon juice, cinnamon powder and vanilla flavoured sugar on the apples.

Take a big bowl / salad dish / paraat (Indians) and mix wheat flour and brown-coloured sugar.
Then add cubes of butter and mix it so as to obtain a lumpy mix.

Spread this flour-mix on the apples so as to cover the same.

Put in the oven for half an hour (30 minutes).

Serve warm alone or with whipped cream or vanilla-flavoured ice-cream or all three of them.

Wednesday, 20 June 2012

Mixed Vegetable Soup

Ingredients :

1 Tb. Sp.          Butter
1                      Leek (Cut in big pieces)

1                      Turnip (Cut in big pieces)

1                      Carrot (Cut in big pieces)

1 big                Potato (Cut in big pieces)

½ cup              Water
½ cup              Tomato puree


1.      Put a pan on fire.  Add butter.
2.      Once it starts melting add leek, turnip and carrot cut in big pieces.

3.      Continue stirring from time to time. After some time add potato.
4.      Add water when you can smell the fragrance of vegetables.
5.      Add salt and pepper. Stir well.
6.      Cover. Let it cook for approximately 15 minutes. Remove the lid and see if it is well cooked. If yes, then remove from the fire. If not, then add some more water, stir and cover till it is well cooked.  Now, add Tomato puree and let it cook for 4-5 minutes.

7.      Once cooked, remove from fire and let it cool down a bit.
8.    Use a hand-held mixer to grind it into a smooth paste. If it isn't liquid enough then add some water or milk (I prefer milk). Heat it before serving.  Add finely chopped pieces of leek and serve.

Saturday, 16 June 2012

Chatpati Idli (Spicy rice and lentil cake)

Morning breakfast and afternoon snacks tend to put one in a dicey situation.  It's so difficult to please everyone and then of course, we are always concerned about being able to provide a healthy meal to youngsters who are so finicky about food.

At times, we have some leftovers at home so here’s a quick recipe for you if you have some leftover idlis (and no sambhar) or sandwich bread at home.

So here’s a healthy snack for


1 Tb. Sp.              Sunflower Oil

1 Tsp.                    Mustard seeds 

2-3                         Dried whole red chillies (optional)

5-6                         Curry leaves

½ medium sized Onion (cut lengthwise)

1 medium sized               Tomato (finely chopped)

Salt (according to taste)

1 Tsp.                    Sambhar powder


4-5                         Idlis (or white sandwich bread)

1 Tb. Sp.              Ground poppy seeds and almonds mix


1.                   Heat oil in a pan.

2.                   Add mustard seeds.

3.                   When the seeds start sputtering add whole red chillies. 

4.                   Add curry leaves, after 2-3 minutes add onions.

5.                   Stir fry till they are well cooked.

6.                   Add tomatoes and cook for 4-5 minutes while stirring from time to time.

Add salt and sambhar powder and mix well.

Add ground poppy seeds and almonds mix.

Add idlis and mix well.

If required, add  ¼ cup of water and mix well.

And if you wish to make it healthier, just add a few veggies such as peas and carrots (finely chopped).  Have a nice and healthy meal!