Thursday, 28 June 2018


Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 10

Raw mango  -  1 kg
Sugar  - 1 .25 kg
Black salt  -  1/2 tsp

Wash the mango and boil in the pressure cooker with two cup of water.
Strain the pulp with add some water.
Heat pan and add mango pulp and sugar.
Stir continuously till sugar dissolve and it gets thick.
Simmer the flame.
Add black salt and mix well.
Serve chilled.

Tuesday, 26 June 2018


Prep Time : 20 mins
Cooking Time : 30 mins
Serve : 5

Small size eggplant/baingan  -  10
Finely chopped onion  -  2
Mustard seeds  -  1 tsp
Salt  -  to taste
Oil  - 4 tbsp
Coriander leaves  -  1 tbsp
For paste
Grated coconut  - 1/4 cup
Roasted peanuts  -  2 tsp
Imli paste  -  1 tsp
Red chilly powder  -  1 tsp
For filling
Cumin seeds  powder  -  2 tsp
Red chilly powder  -  1 tsp
Salt  -  to taste
Turmeric powder  -  1 tsp

Wash and clean the eggplant/baingan stalk trimmed and partially slit into quarter
Take a bowl add filling ingredients and stuff in the baingan.
Grind all the paste ingredients to make a paste..
Heat oil in a pan and add mustard seeds to crackle
Add onion and saute till brown.
Add baingan and cover it and cook in a low flame.
When it half done add readymade paste and one cup of water.
Add salt and cook till gravy thick.
Garnish with coriander leaves and serve hot.


Prep Time : 5 hours
Total Time : 5 hours
Serve : 2

Jamun  -  10- 12
Black salt  -  1/2 tsp
Sugar  -  1/2 cup
Lemon juice  - 2 tbsp

Wah and remove the seeds of the jamun.
Take a blender add jamun pulp in the blender and make puree.
Add sugar,black salt and lemon juice and half cup of water and blend it.
Keep in the freezer for five hours and make shorbet.
Serve chilled.


Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2

Whole wheat flour  -   1 cup
Leftover whole moong dal - 1/2 cup
Finely chopped onion  -  2 tbsp
Finely chopped green chilly  -  1/4 tsp
Finely chopped coriander leaves  -  1 tbsp
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Oil  -  3 tbsp

Take a large bowl add whole wheat flour,leftover dal,carom seeds,cumin seeds,salt,oil,onion,green chilly ,one tbsp oil and coriander leaves and mix well.
Make a soft dough,and keek aside for 30 mins.
Divide the dough into balls and roll out.
On a heated pan make paratha applying oil on both the sides.
Serve hot.

Monday, 25 June 2018


Low calory food

Prep Time : 10 mins
Cooking Time : 25 mins
Serve : 4

Barley/jau  -  1/2 cup
Olive oil  -  2 tbsp
Cumin seeds  -  1 tsp
Chopped onion  -  1/2 cup
Chopped tomato  -  1/2 cup
Chopped capsicum  -  1/2 cup
Broccoli florets  -  1/2 cup
Turmeric powder  -  1/2 tsp
Salt  -  to taste
Finely chopped green chilly  -  1/2 tsp
Coriander leaves  -  1 tbsp

Pressure cook the jau/barley along with 1.5 cup of water.
After two whistle switch off the flame.
Heat olive oil in a pan add cumin seeds to crackle.
Add onion and saute for one to two mins in a medium flame.
Add tomato and saute for one mins.
Add all veggies and cook for two to three mins.
Add boiled jau/barley,green chilly,salt and coriander leaves and mix well.
Cook for five mins in a medium flame.
Serve hot.


Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

Ripe mango   -  1
Jamun deseeded   -  1/2 bowl
Cucumber  -  1/2 bowl cut in cubes
Pomegranate seeds  -  1/2 cup
Lemon juice  -  1 tbsp
Black salt  -  to taste
Sugar  -  1 tsp
Olive oil  -  1 tsp

Take a bowl add olive oil,lemon juice,black salt and sugar and mix well,now dressing is ready.
Take a large bowl,add jamun,mango,cucumber and pomegranate seeds and mix well.
Mix salad dressing into salad.
Serve chilled.

Sunday, 24 June 2018


Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 4

Bread  -  4 slice
Boiled n mashed potato 2 big size
Curd  - 1 cup
Finely chopped onion  - 2 tbsp
Salt  -  to taste
Coriander leaves  - 1 tb sp
Mustard seeds  -  1 tbsp
Curry leaves  -  10 - 12
Asafoetida  -  a pinch
Oil  -  2 tbsp

Peel and mash the boiled potato,
Add salt,onion and coriander leaves and mix well.
Heat oil in a pan add asafoetida and,mustard seeds to crackle,add curry leaves and turn off the flame and add in the curd.
Also add salt in the curd and mix well.
Cut the bread in the round shape.
Spread the potato mixture on the the bread slice.
Heat one tbsp oil in a pan and place the bread on the potato side and and also add two tbsp curd and cover it and cook for one mins in a low flame.
Now repeat the process for other bread.
Serve immediately.


Prep Time  :15 mins
Cooking Time : 20 mins
Serve : 4

Palak / spinach puree    -   900 gms
Cottage cheese / paneer  -  250 gms
Cumin seeds  -  1/4 tsp
Finely chopped garlic cloves  -  1 tbsp
Lemon juice   -  1 tbsp
Fresh cream  -   1 tbsp
Green chilly  -    4
Salt   -  to taste
Water   -   1/4 cup
Oil   -  3 - 4 tbsp


Wash an d chop spinach leaves.
Blanch spinach / palak in a salted water for five mins. and drain it.
Once cooled,grind the palak / spinach leaves along with green chilly to make a puree.
Heat oil in a pan.
Add cumin seeds to crackle.
Add chopped garlic and fry till brown.
Add palak / spinach puree and 1/4 cup water and m ix well.
Add lemon juice ,fresh cream an d little salt a nd m ix well.
Add paneer / cottage cheese cubes and cook 3 - 4 min s.
Cover it and cook in a low flame.
Garnish with fresh and serve.

Saturday, 23 June 2018


Prep Time :25 mins
Cooking Time : 30 mins
Serve : 8

All purpose flour  -  1.5 cup
Sugar  -  1/2 cup
Mango pulp  -  1 cup
Baking powder  -  1 tsp
Baking soda  -  1/2 tsp
Cream  -  1 cup
Condensed milk   -  1/2 tin
Cherry  -  2

Sieve the all purpose flour,baking powder and baking soda and keep aside.
Preheat oven for 180.c for 10 mins.
Take a bowl add mango puree,sugar,cream and condensed milk and mix well until light and fluffy.
Add the dry ingredients in the wet ingredients and mix well.
Grease and flour a 9 inches baking cake pan.
Pour the batter into the dish.
Bake for 30 mins in the preheated oven.
Now the delicious mango cake is ready.
Check by inserting a knife of it comes out clear it done.
Garnish with cherry