Friday, June 4, 2010

Fruit and yogurt parfait

Medium sized kiwifruits or apple -2
Plain low-fat yogur/curds-1 cup
Granola-1/2 cup
Sliced almonds, toasted-1tbsp
Ground cinnamon -a dash
Peel and chop fruit, reserving 2 wedges for garnish. Set aside.
Combine yogurt and vanilla.
Spoon half of the yogurt mixture into two parfait glasses or cups.
Top with half of the granola,chopped fruit,honey, remaining yogurt mixture, and remaining granola.
Sprinkle with almonds and cinnamon.
Garnish each serving with a reserved fruit wedge.
Makes 2 servings.
View diabetic version of the recipe here

Monday, May 24, 2010

Instant Rawa(cream of wheat) Idli

  • Rawa(cream of wheat)-1 Cup
  • Sour Curds-1 Cup
  • Soda bi carb-¼ Tsp
  • Green Chilies- 4
  • Mustard Seeds -½ Tsp
  • Cashew Nuts-15
  • Ginger-¼ Inch
  • Curry Leaves-1sprig
  • Coriander Leaves-2tbsp
  • Salt to Taste
  • Oil as needed
  • Dry roast rawa till it is slightly brown and allow it to cool.
  • Heat a teaspoon of oil and add  mustard seeds, remove when it splutters. 
  • Add curry leaves, coariander leaves, chopped ginger,salt,chopped green chillies and broken cashew nuts.
  • Mix all the ingredients to a batter consistency
  • Grease idli moulds or small cups and fill with the batter.
  • Steam cook idlis.
  • Serve with chutney or sauce.

Mango(raw) salad

 Peanuts or cashew-1/4 cup coarsely chopped
Sugar-2 tbsp
Chilli flakes-1 tsp
Soya sauce-1 tsp
Lemon juice-1 tsp
Salt to taste
Grated carrot and coconut(optional)-1tbsp each
Fresh oregano or coariander leaves-a few
Peel and grate mango.Slice onion.
Mix soya sauce,sugar,salt and lemon juice.
Mix with grated mango,onion and peanuts.
Garnish with carrot,coconut and coariander leaves.

Saturday, May 15, 2010

Choco banana shake

Milk-3 &1/2 cups
Banana frozen-1
Unsweetened cocoa powder- 3 tbsp
Honey-2 tbsp
Vanilla-1 tsp
Sugar to taste(optional)
Icecream(chocolate or vanilla)
Peel and slice banana.
Place banana slices in a single layer on a baking sheet lined with plastic wrap.
Freeze for an hour.
In a blender combine milk, banana, cocoa powder, honey and vanilla.
Blend until smooth and frothy.
Serve with a scoop of ice cream or chocolate curls.
 4  servings.

Wednesday, May 12, 2010


Grated bottle gourd -2cups
Milk -2cups
Cardamom powder-1/2tsp
Sugar-1/2 cup
Ghee -2tbsp
 For the garnish
 Slivered almonds and raisins
 Heat the ghee in a pan, add the grated bottle gourd and saute till it turns transparent and soft
Add the milk and bring to a boil.
 Simmer the mixture, stirring occasionally.
 When the halwa is almost dry, add the sugar and cardomom powder and mix well.
 Stir till  all the moisture has evaporated.
 Serve garnished with the slivered almonds and raisins fried in a tsp of ghee
For diabetic recipe visit here


Jackfruit -6
Yogurt-1/2 cup
Milk-1&1/2 cup
Honey-1 tbsp
salt-a pinch

 Deseed if using fresh jack fruit.

Blend jack fruit and yogurt to a smooth consistency.

Add milk and honey blend and serve chilled.



Coconut milk-1 cup
Fresh lemon juice-4 tbsp
Ice cubes
Sprig of mint
Combine the cocnut milk and lemon juice in a cocktail shaker and shake well.(you can whip with a hand blender)
Pour over ice cubes into a  glass.
Top up with enough water and stir
Garnish with the sprig of mint

Monday, May 10, 2010

Pumpkin milkshake


  •  vanilla ice cream-2 scoops
  • pumpkin purée -1/2 cup
  • milk or soya milk-11/2 cup
  • honey-2 tbsp
  • sugar to taste
  • Pinch cinnamon powder a pinch
  • Blend all in a blender till smooth.
  • Serve chilled with cinnamon sprinkled on top
  • serves 2


Saturday, April 10, 2010

How to powder cardomom

You can powder cardomom easily without any fibre using microwave
Spread cardomom on a plate or turn table

Micro HIGH for 1 minute(this time is for one handful of cardomom)
Adjust the time according to the amount of cardomom you use
The cardomom will puff up

Don't worry if it doesn't puff.If the cardomom is slit or open it wont.
Powder in a blender with 1-2 tbsp of sugar
You will believe it when you try it.
You get a fine powder without any fibre.
Store in an airtight container and use when needed
Moghul Masala on Foodista

carrot halwa

Carrots,grated-2 cups
Milk-4 cups
Sugar-4-6 tbsp
Elaichi powder-1/2 tsp
Almonds slivers-3 tbsp
Cook milk and grated carrots till soft and milk is reduced to about a cup.

Add sugar and a pinch of salt,cook till dry.

Add cardomom powder (see how to powder cardomom here) and mixwell
Serve garnished with slivered almonds.
Carrot on Foodista

Friday, April 9, 2010

Beetroot juice

Sugar or honey-2 tbsp
Salt- a pinch

Peel and chop beetroot
Put in a blender and grind to a fine consistancy.
Filter with a sieve,add sugar or honey and salt
Serve chilled.

Monday, April 5, 2010

How to make Puri for pani puri

Fine rawa(chiroti)-3/4 cup
Flour(wheat and maida)-1/4 cup
Salt to taste
Mix rawa,flours and salt with enough water to make a dough.Keep it covered for 30 minutes.
Make balls and roll in to a disc.
With a small cutter cut out small discs
Heat oil in a pan to medium and fry the puris.
Use for pani puri or with fillings of your choice

Saturday, April 3, 2010


Maida 500gm
Ghee 5 tbsp
Khoya ½ kg
Almonds 50gm (chopped)
Raisins 15 no
Sugar 1cup (powdered)
Cardamom 1tsp (powdered)
Oil for deep frying
Fry khoya until it turns light brown remove from fire. Let it cool.
Add sugar, cardamom, almonds and raisins mix it well
Mix ghee with maida and kneed into hard dough with little water.
Make small balls and flatten to make chapatti 4” diameter
Fill half chapatti with khoya mixture, fold the chapati and seal around and twisting the edges inward
Deep fry these till deep brown on slow fire

Friday, April 2, 2010

Mushroom and Egg Noodles

Noodles- 2 cups cooked
Mushroom -200grams
Garlic-2 flakes
Ginger-1 tsp chopped
Tomato sauce-2 tbsp
Red Chilli paste/sauce-1 tbsp
Soya sauce-1 tsp
Salt to taste
Oil -1 tbsp
Spring onion for garnish
Heat oil in apan and add chopped garlic and ginger.
Add sliced onion and saute.
Slice mushrooms and add.
Saute til the mushroom is cooked,for 3-4 mins.
Move the mixture to sides and in the centre add beaten eggs.
Stir till the eggs are scrambled,add salt,soya sauce,red chilli sauce and tomato sauce ,mix well.
Add cooked noodles and mix.
Serve garnished with chopped spring onion.

Thursday, April 1, 2010

Homemade Peanut Butter

Makes about ¾ cup.
While nuts and seeds are digestible raw, a peanut is a legume and needs cooking to enhance flavour and digestability
For a flavor boost, and to increase digestibility, add ¼ teaspoon cinnamon to your peanut butter.
1 cup roasted  peanuts
1/4 teaspoon sea salt
1 tablespoon salad/peanut oil
Place the peanuts and salt in a food processor/blender process until the nuts are finely ground.
Add the oil and continue processing until the peanut butter reaches desired degree of smoothness.
Add more oil if necessary to get asmooth spread.
For chunky peanut butter, stir in 1/4 cup roasted, chopped peanuts.
Store in an airtight container in the refrigerator.
Use as sanwich spread,in cookies or bars

Wednesday, March 31, 2010

Bombay (corn flour) halwa

saffron-a few strands
elaichi-1/2 tsp
Add little milk to saffron and leave to soak.
Mix water and cornflour without any lumps.
Heat sugar and water till thick and bubbly.Add itsp lemon juice and keep warm.
Heat ghee and cornflour mixed with water in a nonstick  pan
When the mixture turns thick add sugar syrup in 2-3 batches and mix well.
Add soaked saffron and elachi powder.
Add ghee and cook till the mixture turns glassy
Add chopped cashews mix well and pour in to a greased dish
Cut into desired shapes when cool,after about an hour.

Sunday, March 28, 2010

Idli upma(scramble)

green chillies-2
mustard seeds-1/4 tsp
urad & bengalgram dal-1 tsp
turmeric powder-1/8 tsp
curry leaves-few
coconut and/or carrots grated-2 tbsp
oil 1 tbsp
Sprinkle 1tbsp of water on ilis and crumble
Chop onion and green chillies
Heat oil in a pan add mustard seeds and when it splutters add dals.
Saute till the dals are golden,add chopped onion and green chillies.

Fry till the onion is transparent
Add crumbled idlis and turmeric powder.
Saute till everything is combined well and heated through.
Garnish with coconut and carrots

Friday, March 26, 2010

Cauliflower manchurian

Looking for a great starter/sidedish?
I have posted a cauliflower manchurian recipe here

Cauliflower on Foodista

Wednesday, March 24, 2010

Tomato masala

Coconut-1/2 cup
Khas khas-2 tbsp
Green chilli-2
Chilli powder-1tsp
Garam masala-1tsp
Turmeric powder-1/2tsp
Zeera-1 tsp
Whole Garam masala:
    Bay leaf-2
    Green elaichi-2
Salt to taste
Oil - 4 to 5 tsp
Coariander leaves-4 tbsp chopped
Peel onion and chop.

Grate tomatoes or puree in a blender and keep aside.

Grind coconut,green chillies,cashews and khas khas in to a fine paste.

In a pan add oil ,heat and add zeera, bay leaves,cinnamon,cloves ,green elaichi,saute.
To this add onion and saute till the raw flavor goes.
Then add chilli powder,garam masala powder and turmeric powder and saute.

Now add grated tomato and fry till oil floats on top.

Add coconut paste salt,mix well and add about a cup of water,bring to a boil.

Simmer for 5 mins.
Garnish with chopped coariander leaves.

Serve with roti,bread,idli or pulav.

Tuesday, March 23, 2010

How to blanch almonds

Blanching almonds help to remove the skins easily.
Take required amount of almonds in a bowl.

Pour boiling water over it and let it sit for about a minute or two.
Alternately you can micro HIGH for 2 mins.

Take care not to let it soak for a long time, since it will make the almonds soft and not crispy.
Drain and rinse lightly with cold water so that you can handle the almonds.
The skin will be loose when it is blanched well.
Rub in between your fingers and the almond will pop out.

Be careful and use a deep bowl otherwise you won't know where it flew.
You will have to search the whole place every time.
Or you peel a little bit of skin with your nail and it will slide smoothly.
Now proceed with any recipes you like with these blanched almonds.
You can slice when the almonds are still wet to make slivers easily and dry completely.Store in air tight container and use when needed
Almonds on Foodista