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Showing posts from December, 2017

Granola Mix

Mix old fashioned oats+ honey + sugar + chopped almonds + chopped walnuts + cranberries + sea salt+ vanilla extract + coconut oil or any other vegetable oil. Transfer the contents to baking tray  bake at 350 F till it turns golden. Keep stirring in between to avoid burning.
Cool and store in air tight box.
Enjoy with yogurt.

Doodh Peda


Ricotta cheese - 16 oz
Milk powder - 3/4 cup
Sugar - 3/4 cup
Pistachios for garnishing
Saffron strings - 4-5
Ghee - 1 tbsp


cook 16 oz ricotta cheese with 1 tbsp ghee till most of the water evaporates. Add 3/4 cup milk powder, kesar strings and sugar to taste and cook again till the mixture becomes doughy. Add ground cardamom power if u wish. Cool and make balls. Garnish with pistachios and refrigerate.

Quinoa Rice Stir Fry

Quinoa -rice - 1.5 cups, soaked and washed several times Mixed veggie - 1.25 cups  Chopped onions - 1 small Diced potatoes - 1 medium  Water Salt - to taste Biryani masala - store bought , 2 tsp 

Method  Prepare quinoa with 2 cups of water. Pressure cook on high till one whistle and open the lid once the pressure settlesHeat oil in cast iron pan and add cumin seeds. Once it begins to crackle, add diced onions and saute followed by potatoes and mixed veggies. Add salt and fry veggies on medium flame. Add biryani masala and mix well.Add cooked quinoa to the  veggie mix and stir well to mix the spices. Serve warm with raita/dip !

Achari Aloo Baigan

I recently bought lodge cast iron skillet and cant stop raving about it. The food cooks quickly and evenly without getting scorched. The vegetables are crispier and perfectly roasted. 
Mustard oil - 2-3 tbsp Eggplant - 1.5 cups, diced small Potatoes - 1 cup, diced small
Panchphoran Spices Mustard seeds - 1 tsp Cumin seeds - 1 tsp Fenugreek seeds (methi dana)- 1/2 tsp Nigella seeds (kalonji) - 1 tsp Fennel seeds - 1 tsp
Salt - to taste
Red chili powder - to taste
Turmeric - 1/2 tsp
Mango powder (khatai / amchoor) - 3/4 tsp


Heat oil in cast iron pan till its smoking hot. Reduce the flame and add all the spices under panchphoran. Once the spices start to crackle, add chopped eggplant and potato and cook on medium heat. Add salt and turmeric and continue to cook on medium to high heat. Cover the pan in between to hasten the cooking process. Add red chili powder and mango powder according to taste. Stir the vegetables to coat all the spices and garnish with cilantro and …