Month: March 2017

Beetroot Orange Salad


Beetroot – 2
Nagpur/Imported orange – 2
Paneer/Feta – 50 gms
Red onion – 1 Big
Coriander leaves – a handful
Mint leaves – a handful
Roasted Melon seeds – 2 Tbsp

For Dressing:
Orange juice – 4 tbsp
Lemon juice – 1 tbsp
Honey – 1 tsp
Olive oil – 1 tsp
Pepper powder – 1/4 tsp
Dried oregano – 1/4 tsp
Red chilli flakes – 1/4 tsp
Mixed herbs – 1 tsp
Pizza seasoning – 1 tsp


Wash and boil beetroot with skin. Drain the water and allow the beetroot to cool completely.
Peel the skin and chop the beetroot into medium-sized pieces.

Peel and de seed the orange and remove the white skin .This process will give some juice.Keep the juice separately for the dressing.
Peel and chop the onions into fine long slices.

Cut the paneer into medium pieces. Instead of paneer, we can also use feta cheese.

Chop coriander leaves and mint leaves and keep aside.

In a small bowl, mix all the ingredients for the dressing and keep aside.

In a large bowl, Add chopped beetroot,orange segments,sliced onions and paneer.
Add coriander leaves and drizzle the dressing all over.

Garnish with mint leaves and roasted melon seeds and serve immediately.


Warm Mushroom Salad



Button Mushrooms – 200 gms
Capsicum – 2 Big
Onion – 1 Large
Roasted sesame seeds – 2 Tbsp
Garlic – 4 cloves finely chopped
Green chilli – 1 finely chopped
Pepper powder – 1/4 tsp
Dried Oregano – 1/4 tsp
Red chilli flakes – 1/4 tsp
Tomato Ketchup – 1 Tbsp
Butter – 1 big tsp
Sugar – 1/2 tsp


Wash and slice mushrooms.
Chop capsicum and onions to medium size pieces.

In a pan, heat butter. Once butter has melted, add finely chopped green chillies and garlic and saute for few seconds.
Add onions and fry till it becomes slightly brown.
Add capsicum and mushrooms and saute for few seconds.
Add salt and cover the pan .Mushroom will leave out some water.

Cook till all the vegetables are cooked and it becomes dry.

Add all the spice powders: pepper,oregano,red chilli flakes and sugar.
Add tomato ketchup and mix well.
Cook for few seconds and switch of the stove.

Garnish with roasted sesame seeds .




Raw White Rice – 3 cups
Cooked rice – 1 cup
Grated Coconut/Coconut milk – 1.5 cups
Fermented Coconut water – 1/2 cup
Sugar – 3 tsp
Active dried yeast – 1 tsp
Salt to taste


Fermented coconut water : Break a coconut and collect the water in a glass.Add a tsp of sugar and mix well. Cover it with cling film and keep it in a dark place for 24 hrs.Refrigerate the fermented coconut water till it is required for use.
This stays good for a week.

Take some lukewarm water and add 1 tsp of sugar and 1 tsp of yeast.Mix well and cover it .Allow the yeast to proof.

Soak the raw white rice overnight or for at least 6 hrs.
In a wet grinder , add soaked white rice,cooked rice,grated coconut and 1 tsp of sugar . If using coconut milk, add little by little as rice grinds to a smooth paste.
In case , using grated coconut, add normal water little by little so that rice gets ground to a very smooth paste.

Once the batter is a smooth paste, take out the batter into a large bowl.
Add the proofed yeast mixture and fermented coconut water.
Mix well. Cover it and let it ferment for few hours or overnight depending on the weather conditions.

Next day, when you are using the batter to make palappam, add salt and mix well.

In a hot flat pan or palappam pan, brush little oil .Add a big ladle of the batter,swirl and cover it for a minute or two.
Once it is cooked, it looks like lace.

Take it out and serve with vegetable stew.

Benarasi Choora Matar



Thick Poha – 2 cups
Green peas – 1.5 cups
Ginger – 1 inch
Green chili – 1
Milk – 1 cup or slightly more
Pepper powder – 1 big tsp
Garam masala – 1 tsp
Jeera – 1 tbsp
Hing – a pinch
Sugar – 1 tsp or more
Coriander leaves – big handful
Lemon – 1
Dry Fruits – Raisins,Cashewnuts – 2 tbsp
Ghee – 2 tbsp


Wash poha (Beaten Rice) several times. Drain the water and soak the poha in milk for 15 to 20 minutes.

Crush or finely chop the ginger.Finely chop the green chili.

In a pan, Heat 1 tsp of ghee and roast the dry fruits (Raisins and cashews) .Take them out and keep it separately.

Add the remaining ghee.Once ghee is hot, add Jeera. Once it browns, add hing,chopped ginger and green chili. Fry for a few seconds.
Add the green peas and some water.
Cover and cook till green peas is cooked fully and all the water is dried up.

Fluff up the soaked poha and add it to the green peas. Add pepper powder,chopped coriander leaves ,garam masala powder,sugar and mix well.

Fry the poha for few minutes. Add the roasted dry fruits and mix well.

Off the stove. Add lemon juice and mix well.

Garnish with finely chopped coriander leaves.

Serve it as breakfast or evening snack along with Hot Tea.

Mango Salsa



Ripe Mango – 2
Red onions – 1
Coriander leaves – a handful
Green chilies – 1
Lemon – 1
Pepper powder – 1/2 tsp
Mixed Herbs (Optional) – 1 tsp
Boiled Chickpeas (Optional) – 2 tbsp
Salt to taste


Peel and chop the mangoes to small pieces.
Finely chop the onions and coriander leaves.

Deseed the green chilli and chop it fine.

Take a bowl. Add the mangoes,chopped onions,chopped coriander leaves.
Add pepper powder,mixed herbs,boiled chickpeas,lemon juice and salt.

Mix well and serve as a side dish to your main course.

HungCurd Dip



Hung curd – 1 Cup
Coriander leaves – a handful
Sesame seeds – 1 tbsp
Garlic – 1 Clove
Sugar – a pinch
Salt – to taste


Finely chop coriander leaves.
Roast sesame seeds till it pops in the pan. I have used a combination of white and black sesame seeds.

Crush garlic and sugar into a fine paste.

Take a bowl. Add hung curd,chopped coriander leaves,salt ,garlic and sugar paste.
Mix well. Garnish with roasted sesame seeds.

This dip goes well with Parathas and Thepla.
It can also be used as sandwich spread.