Wednesday, 12 December 2018

Broccoli soup - Winter Special

Broccoli is an antioxidant rich vegetable and a powerhouse of nutrients that I always like to add in my diet. I use to add broccoli in pasta, stir fry, soup and even in sambar.

It always give a good taste to the dish and makes it healthy.

Adding vegetables to soup is an easy and smart way of making kids to eat the vegetables!

This is a simple, delicious, healthy soup; perfect for this winter season.

10 min
10  minutes
20 minutes 
Recipe for Broccoli Soup
Recipe type: Soup
Cuisine:  International
Serves: 3  to 4 (approximately)


Broccoli - 1 large (washed and cut into florets)
Onion - 1 medium (finely chopped)

Garlic - 3 to 4 cloves
Water - 1 cup
Milk - 1 cup
Salt - to taste
Pepper powder - as required
Butter / Olive oil - 1 tbsp


Heat olive oil / butter in a pan; add onion and garlic.  Sauté till onion gets translucent.

Then add broccoli, pepper and salt.  Fry for a minute and add water, milk; allow to boil. 

Once the broccoli is half cooked, switch off the flame and allow to cool.

Separate the liquid and veggies separately.

Grind the veggies using mixer into fine paste.

Now add both drained liquid and broccoli mixture into the same pan.  Just heat the mixture again.

Adjust the amount of salt and pepper according to your taste. Give it a mix.

Switch off the flame and serve hot!


You can also add cream to enrich the taste.

You can adjust the quantity of milk and water according to your preferred consistency.

Instead of plain water; you can use chicken stock / veg stock.

Wednesday, 5 December 2018

Misal Pav - Maharastrian Cuisine

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni. For the month of November, I have paired with Veena krishna kumar who blogs at "" and the ingredients given by her are chillies and Sprouts.

I am really excited about this month's challenge as I love to try recipes from Maharastrian cuisine. Me and my children are great fans of Pav Bhaji!

With the given ingredients, I thought of preparing "Misal Pav"; one of the traditional and popular street food of Maharashtrian cuisine. Though it is a breakfast food, it is best to have throughout the day.

Traditional Misal pav is a spicy lentil curry made with either sprouted moth beans or mixed sprouts and served with Pav bread.

As moth bean is not available in my place; i tried using moong sprouts. 

Try this simple and tasty version of Misal Pav and give your feedback!

15 min
45 mintues
 1 hr
Recipe for Misal Pav
Recipe type: Main course /Snack
Cuisine:  Maharashtra 
Serves: 3  to 4 (approximately)

Moong sprouts / mixed sprouts- 2 cups
Potato - 1 medium sized
Onion - 1(finely chopped)
Tomato - 1 small(finely chopped)
Ginger garlic paste - 2 tsp

Green chilli -  2 (finely chopped)
Turmeric powder - 1/2 tsp

Red chilli powder - 3/4 tsp
Corriander powder - 1 tsp

Garammasala powder - 1 tsp
Sugar  / jaggery - 1 or 2 tsp
Curry leaves - 1 sprig
Cumin seeds - 1 tsp

Oil - 2 tbsp
Salt- as required
Water - 2 to 3 cups 
Coriander leaves - 2 tbsp(chopped)

To Serve Misal Pav:

Pav buns - 10 no.
Chopped onion

chopped tomatoes
Lemon juice
Coriander leaves


Pressure cook sprouts along with cubed potato, turmeric powder, salt and water for about 2 to 3 whistle or till it becomes soft.

Heat oil in a pan, season it with mustard seeds and cumin seeds. Once it crackles add chopped onion. Saute well till it becomes slight brown in colour.

Add ginger and garlic paste and chopped chilli.  Mix well till the raw smell goes.

After that add tomatoes, salt and all spice powders.  Saute well.

Once it is done, add sprouted moong beans and water.  Mix well and allow to boil. 

Add sugar or jaggery to enhance the taste.  Give it a mix.

Once it started to boil, reduce the flame and allow to cook for another 10 minutes.

At last add coriander leaves and switch off the flame.

To serve Misal Pav:

Serve the moong sprouts gravy / Usal in a bowl, top it with mixture / Sev, over that garnish with chopped onion, tomato and chopped corriander leaves.  Atlast  drizzle it little lemon juice.

Serve this along with Pav buns and relish😋😋😋

Sunday, 2 December 2018

Peanut Salad / Peanut Pomegranate Salad

This is a refreshing salad with healthy combination of texture and flavour.  The addition of pomegranate in this salad enriches the taste; so don't skip it.  For extra crunchiness, you can add some walnuts / almonds too.

This is a meal by itself; perfect for weight watchers!  I learnt this salad from my friend Lolita; this peanut and pomegranate combination was really awesome; a great hit in my family.

Try and give your feedback!

20 min
35 mins
Recipe for Peanut Salad
Recipe type: Salad
Cuisine:  International
Serves: 3  to 4 (approximately)


Raw peanuts - 1 to 1½ cup
Pomegranate seeds - ½ cup

Capsicum - 2 tbsp (chopped)
Onion - 1 medium seized, sliced
Tomato - 1 tbsp(chopped)
Cucumber - 1 small(chopped)
Apple - ½ (chopped) 

Walnuts / almonds - 1 tbsp(chopped)(optional)

Salad Dressing:
Olive oil - 2 tbsp
Lemon juice - from 1 lemon
Salt - to taste
Pepper - as required


Soak the raw peanuts in water for 5 to 6 hours.

Pressure cook peanuts  by adding salt for 3 or 4 whistle or until it becomes soft.

Drain the excess water and keep aside .

Take a bowl, add cooked peanuts, pomegranate seeds, chopped capsicum, chopped onion,chopped tomato, chopped cucumber and diced apples.

Add the ingredients for salad dressing in a bowl.  Mix well and keep aside.

Pour the dressing over the Peanut mixture and toss it.

Healthy and colourful salad is ready to eat.


This salad is taste better when serve chilled.

Adjust the amount of all the ingredients according to your taste bud.

Saturday, 3 November 2018

Bhutte Ka kees / Corn Snack - Madhya Pradesh Special

Bhutte(corn) Ka Kees is an easy to make, delicious street food from Indore, Madhya Pradesh (a central state of India).

Madhya Pradesh cuisine is very new to me and I started exploring the same. Thus I came across this healthy and easy to make recipe. Its creamy taste with mild seasoning is worth a try and cherish. I have adapted the recipe from Vegrecipes of india

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni. For the month of October, I have paired with Priya Iyer who blogs at ""; the ingredients given by her are Corn and milk.

Do try and give your feedback!

10 min
Recipe for Bhutte Ka Kees
Recipe type: Snack
Cuisine:  Madhya pradesh
Serves - 2 to 3


Sweet corn cobs - 2 large

Oil / ghee - 2 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Ginger - 1 tsp( grated)
Green chillies - 1 (finely chopped)
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Milk - 1/2 cup
Salt - as required
Grated coconut - for garnishing
Lemon juice - 1 or 2 tsp
corriander leaves - as required (for garnishing)

Friday, 2 November 2018

Pasi paruppu Urundai / Moong dhal ladoo / Nei Urundai

Moong dhal ladoo is one of the traditional, tasty and easy to make sweet, apt to prepare for upcoming  Diwali festival.  Though my mom used to prepare often,  I tried  it for the first time; everybody in my family loved it, especially my younger one😃.

Do try this at home and share it with your loved ones!!

10 min
20 mins
Recipe for Moong dhal ladoo / Nei urundai
Recipe type: Sweet
Cuisine: Indian
Yields - 12 to 15 ladoos 

Moong dhal / Pasi paruppu - 1 cup
Sugar - ¾ cup
Cardamom powder - 
½ tsp
Ghee - ¼ cup
Cashew nuts - 5 to 8 no.(chopped into small pieces)

Sunday, 30 September 2018

Olan recipe / Ashgourd and rose moong stew - Kerala Special

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni. For the month of september , I have paired with Poonam Bhacchav who blogs at " and the ingredients given by her are green chillies and coconut milk.

I am really excited to try this month's challenge; as I am a great fan of kerala Cuisine.

Though I used to prepare many dishes from kerala cuisine; I always love to learn many new recipes especially vegetarian dishes.  By the given secret, I planned to preapre Olan, one of the popular veg accompaniment  in onam sadhya.

I have already tasted olan in my friends house and restaurants. This is the first time Iam trying at home, it is very simple, mild and tasty dish.

Do give it a try and give your feedback!

20 min
35 mins
Recipe for Olan
Recipe type: Main course
Cuisine: Kerala
Serves: 4 to 5(approximately)

Cow peas  / rose moong - 1//4 to 1/2 cup
Ashgourd / white pumpkin- 2 cups

Green chillies - 3 to 4 (slitted)
Thin Coconut milk - 3/4 cup

Thick coconut milk - 1/2 cup
Curry leaves – 1 sprig
Coconut oil - 1 tsp
Salt - as required


Soak the rose moong overnight and pressure cook it. 

 Don't overcook, make sure it holds its shape.  Drain the water and keep aside. (don't dispose this water; you can use this in soup, rasam or sambar for its health benefits).

Peel the skin of the ashgourd and chop it into meduim size pieces.

In a pan, add chopped ashgourd, salt and green chilies along with thin coconut milk; allow to cook in medium flame.

Once it is cooked, add the cooked moongand coconut milk . Give it a mix .

Let it cook for another 2 to 3 minutes in a low flame and switch off the gas.

Serve it as accompaniment along with rice and sambar.

Saturday, 14 April 2018

Kalan / Kaalan (Plantain cooked in Yogurt based Curry)

Kalan / Kaalan is a traditional and  easy to prepare yogurt based curry from Kerala cuisine.  Plantain and yam are the  preferred vegetables to prepare this curry; but here I have used only plantain.

This curry need to be semi thick in consistency to go well with rice.

All the yoghurt based kerala dishes are enjoyed by me and my husband; this is also one among them.  Try this; enjoy your  meal!

15 min
30 mins
Recipe for Kalan  / Kaalan 
Recipe type: Main course

Cuisine: Kerala
Serves: 4 to 5(approximately)


Plantain / Raw banana  - 1½ to 2 cups
Sour  curd - 2 cup
Turmeric powder - ¼ tsp
Salt - to taste

Pepper  powder - ¼ to ½ tsp
Fenugreek powder -  ¼ tsp (dry roast and grind)

To Grind:
Cumin seeds – ½ tsp
Coconut - 
¾ to 1 cup
Green chillies – 2 to 3

For seasoning:
Mustard seeds –½ tsp
Fenugreek seeds - ¼ tsp
Small onions / shallots - 4 to 5 (sliced)
Red chilly - 1
Curry leaves – 1 sprig
Coconut oil - 2 tsp


Grind the coconut, green chillies and cumin seeds into a fine paste by adding water; keep aside.

Wash, peel the raw banana; cut into bite sized cubes. 

Allow to cook in a pan along with water, turmeric powder and salt. Close the pan with the lid and allow to cook till it become soft. 

Once it is cooked add the grounded coconut paste. 

Mix well and allow to cook for 2 to 3 minutes.

Next add pepper powder; give it a mix.

Add the the beaten curd into the gravy and mix well, allow to cook for a minute in a medium flame. (Don't allow to boil)

At last add fenugreek powder and switch off the gas.

Heat oil in a pan, season it with mustard seeds, fenugreek seeds, sliced small onions red chilly and curry leaves. Once the mustard seeds crackles and onions becomes translucent  pour it over the gravy.

Mix well and Serve it with Rice.


Adjust the amount of pepper powder and green chilli according to your taste bud.