Mushroom Coconut Curry | Made With Fresh Coconut | Indian Curry Recipe | Coconut Based Curry

You might not have considered this before, but there are a lot of different ways to enjoy coconut. Coconut products are a charismatic combination of flavour and nutrient density. Coconuts come in one shape and size on the palm tree: round, brown and heavy – but they come in all different shapes and sizes in the fruit and veg aisle at the grocery store.

Fresh coconut curry

As with many fruits, coconuts retain their sugars and much of their flavour profile when dried. Without all of their original liquid content, the various forms of dried coconut become incredibly versatile, lending themselves to a range of bakes, rubs and crumbles.

Lunch recipe

Like desiccated coconut refers to the relatively finely grated and perfect for delicious baked goods. I baked many delicious cakes with dessicated coconut – Coconut Carrot Cranberries Cake, Blueberry Coconut Cake, Whole Wheat Vanilla Coconut Cake, Choco Coconut Whole Wheat Cake. Even you can make chutney with dessicated coconut – Desiccated Coconut Chutney.

On the other hand, shredded coconut is a little more coarsely grated, with longer strands, and a bit of a higher moisture content. This manifestation bodes well baked into muffins and savoury dishes or incorporated into your sides, like rice and salads.

If there’s one kind of meal that seems to appear in every country, culture and tradition all around the world, it’s the curry. And if there’s an ingredient that works well in curries every time, its “COCONUT”. A perfect ingredient to match and complement spicy flavours, fresh coconut makes for some of the best curry recipes in our homes.

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Mushrooms – 500 gms
Chopped fresh coconut – 1/2 cup
Roughly chopped tomato – 3
Roughly chopped ginger – 1 inch
Roughly chopped garlic – 5
Roughly chopped onions – 3 red onions + 2 white onions
Ghee or oil –5 tbsp
Few dry curry leaves

List of Whole Masala
One bay leaf
One stick of cinnamon
Cumin or Jeera – 1/2 tsp
Green cardamom – 5
Dry red chilli– 1

Red chilli powder – 1/2 tbsp
Coriander powder – 2 tbsp
Turmeric – 1/2 tsp
Himalayan pink salt to taste
Few fresh coriander leaves or dry coriander leaves powder for garnish

Mushroom Coconut Curry

Method :

  1. Heat oil (3 tbsp) in a deep non-stick deep pan and whole masalas (above mentioned). Saute for 15 seconds. Then add roughly chopped onions and saute for 5 minutes.
  2. Then add roughly chopped ginger, garlic and cook for 5 minutes on low heat.
  3. Add chopped coconut and saute for few minutes. Add chopped tomatoes and cook till soft.
  4. Switch off the flame and let the mixture (remove baf leaf) cool down. Then make a smooth paste and sieve prepared masala.
  5. Put oil (2 tbsp) in a pan and dry curry leaves with spices (mentioned as above). Cook masala on low flame for 15 seconds.
  6. Add sieved masala mixture with salt to taste. Leave it to simmer for 10 minutes on low heat.
  7. Now add sliced mushrooms, stir well and cook covered for 8 minutes on low heat or until gravy starts leaving oil from corners.
  8. Add 1 & 1/2 cups of boiled water and cook for 10 minutes on medium high heat.
  9. Garnish with fresh coriander leaves and serve hot with rice or plain parathas.
Served with turmeric rice

Quinoa Puffs & Seeds Laddu | Recipe With Quinoa Puffs | No Sugar No Jaggery No Ghee

Quinoa is very popular these days. More people are consuming quinoa because its a very healthy seed. Yes, a seed and not a grain. I love quinoa and cook it often.

Quinoa Puffs & Seeds Laddu
  • Quinoa Laddu is a healthy and sweet treat that is not only delicious but also nutritious to consume.
  • Quinoa is highly consumed by people especially those who are health conscious or are trying to get fit.
  • These laddus are made from Quinoa and dates, are extremely soft and chewy.
  • They do not contain added sugar or jaggery. The sweetness is derived from dates and raisins.
Recipe With Quinoa Puffs

Despite being small in size, seeds are known to be super-nutritious. They are known to be a powerhouse of nutrients and can be consumed daily for a myriad list of health benefits. With an ample amount of fibre, fats, vitamins, minerals and antioxidants present in them, seeds are known to be extremely versatile and can be incorporated any way in any dish. With growing awareness, several people are opting to consume these seeds for better health. They can help you lose weight while providing you with enough energy for the whole day.

Healthy Seeds

Seeds contain all the starting materials necessary to develop into complex plants. Because of this, they are extremely nutritious. Seeds are great sources of fiber. They also contain healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol and blood pressure.

Quinoa Puffs

I often make and stock these kinds of healthy ladoos at home to snack in between meals. What I loved is the addition of fennel seeds. Fennel seeds are a storehouse of various nutrients, with low calories and high in different micro and macronutrients.

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Quinoa puffs – 1 cup
Coconut flakes – 1/4 cup
Sunflower seeds – 1/4 cup
Pumpkin seeds – 1/4 cup
Dried red cranberries – 1/4 cup
Pecans – 1/4 cup
Chopped figs – 3
Chopped dates – 16
Golden raisins – 1/4 cup
Dried apricot – 6 pieces
Fennel seeds – 1 tbsp

Method :

  1. Dry roast pumpkin and sunflower seeds. Roast them on low heat for 2-3 minutes. Keep it aside.
  2. Heat a pan and add coconut flakes. Roast till crispy on low heat. Transfer them into separate bowl.
  3. Add chopped dates, figs, pecans with raisins and cook for 3-4 minutes till they starts caramelised. Keep it aside.
  4. Combine roasted seeds, coconut flakes, dates, figs, pecans with raisins in a bowl. Add fennel seeds with dried apricot, red cranberries and quinoa puffs.
  5. Then transfer all mixture into a food processor. Grind them into a coarse mixture.
  6. Transfer coarse mixture into a bowl. Make small/medium laddus.
  7. Store them in an airtight container. Serve as needed.
Healthy Munching Laddu

Tuesday Tip | Homemade Chai Masala Powder | Chai Ka Masala

For almost every indian, the morning has to begin with a hot cup of coffee or an indian chai. Particularly with indian flavoured masala chai, it is incomplete with a unique blend of spices. Masala tea is a favorite Indian beverage. Many Indians enjoy tea in the morning or during the evening. The Hindi names ‘Masala’ here refers to spices and “Chai” means tea.

Chai ka masala

Chai is a way of life for us and a deep part of our culture. It’s a quick cup when visiting someone, or spending time at the jewelers and clothing shop. It’s symbol of hospitality while catching up with friends and family. It’s stopping on the side of the road during a road trip to grab a cup for energy.

Tea Masala

Depending on your taste preferences and health constitution, the quantity of spices can vary or you can omit adding some of them.

Green Cardamom – Infuses a lovely sweet fragrance. You can choose to either crush the whole green pods or add ground cardamom powder. Cardamom is good for digestion and a good mouth and breath freshener as well.

Fennel seeds – Dried fennel seeds are a storehouse of various nutrients, with low calories and high in different micro and macronutrients

Black pepper – Black pepper is rich in a potent antioxidant called piperine, which may help prevent free radical damage to your cells.

Cloves – Imparts a nice mild sweet pungent taste to the tea. Cloves also have antioxidant properties and are antimicrobial.

Black cardamom – Black Cardamom is a nutritional spice used in many households. It shows antioxidant and antibacterial properties which aid overall health. It is rich in copper, iron and fundamental nutrients like riboflavin, nutrient C, and niacin. 

Cinnamon – A spice known for its fragrant, warm, woody aroma; cinnamon is also antibacterial, antifungal and has antioxidant properties.

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Ingredients :

Green cardamom – 1/4 cup
Fennel seeds – 1/8 cup
Black pepper – 1 tsp
Cloves – 1/2 tsp
Black cardamom – 2
Cinnamon sticks – 4 small

Tuesday Tip

Method :

  1. Heat the pan nicely and add all spices (mentioned above), no need to roast for a long time.
  2. Roast for 3 -4 minutes. Then allow roasted spices to cool down completely then transfer to a dry grinder.
  3. Store in an airtight container in a dry and cool place.

Tip – You can add other spices too like dry ginger, nutmeg or star anise.

Homemade Chai Masala

Mix Beans Beetroot Curry | Spicy Lunch Curry Recipe | Indian Curry

The Indian subcontinent is a big place, so it stands to reason that there are not only going to be different types of Indian curry but different approaches to what is considered flavorful and what ingredients go into it.

Mix Beans Beetroot Curry

I love to experiment in the kitchen and come up with exciting new ideas, but I’ll always be passionate about traditional Indian curries. You just can’t beat a warming bowl of delectable Dhal with some homemade chapati and a steaming plate of fragrant rice. I already shared recipe with Rajma (Kidney beans) – White Rajma Curry , Rajma Curry ( Red Kidney Beans Curry).

This Beans Curry is a delicious mixed beans curry made by cooking five types of beans in a beetroot onion tomato gravy flavored with Indian spices. This easy bean curry is vegan, gluten-free, and super yummy with rice. I am a huge fan of Beetroot. Beetroot contains valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. The key here is adding just the right amount so you don’t find them overpowering.

Mix Beans & Beetroot

Beans are seeds from the Fabaceae family, commonly known as the legume, pea, or bean family. They are a good source of protein, fiber, iron, and vitamins that offer many health benefits. Beans contain amino acids, which are the protein building blocks that the body uses to heal and to make new tissues, such as bone, muscle, hair, skin, and blood. Protein is an essential nutrient.

Ingredients :
Mixed Beans ( soaked overnight ) – 2 cups
Spinach – 2 bunches
Chopped onion – 2
Chopped ginger – 2 inch
Chopped garlic – 6
Chopped green chilly- 2
Chopped Tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Dry coriander leaves powder – 1 tbsp or few chopped fresh coriander leaves

Cumin – 1 tsp
Coriander powder – 2 tbsp
Red chilli powder – 1 tsp
Rajma masala- 1 tbsp
Salt to taste

Whole Garam Masalas:
Cinnamon stick – 1 inch
Black cardamom – 2
Bay leaf – 1

Spicy Lunch Curry Recipe


  1. Put soaked mixed beans with 2 cups of water, a pinch of salt, whole garam masalas and turmeric in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Divide boiled rajma into two equal parts ( 1 cup each).
  2. Check to see the beans are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  3. Heat 2 tbsp oil in a deep non-stick pan and add cumin seeds.
  4. Allow to the seeds to crackle. Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, green chili and cook for 5 minutes on the medium-low flame.
  5. Then add chopped tomato with one small beetroot and cook until they’re soft. Now allow to masala to cool completely and then grind it into smooth paste.
  6. Heat 2 tbsp oil in a same deep non-stick pan. Add red chilli powder, coriander powder, rajma masala with little water (cook for 30 seconds on low flame) and add pureed beetroot onion tomato mixture. Mix it well. Cook until masala leaves oil on low heat.
  7. After masala is prepared add boiled beans with water and cook for 5 minutes on low heat.
  8. After 5 minutes gently mash beans with a potato masher (don’t mash all beans)
  9. Close the lid and cook beans for 5 minutes on medium heat.
  10. Garnish with dry coriander leaves powder or fresh coriander leaves and serve hot.
Delicious Curry Recipe

Banana Jaggery Dry Fruits Cake | Baking with Whole Wheat Flour | Kadai (Wok) Cake | No Sugar Cake

Even after hitting those extra hours at the gym and eating healthy all the time makes you crave something sweet. Only a few can resist this temptation and go to their bed peacefully. But what if we told you that you don’t need to think much about the extra calories as we have a completely healthy yet delicious cake recipe that can stop your cravings in an instant? Here is the easy recipe of Banana Whole Wheat Jaggery Cake that you can prepare and enjoy this sweet dish and still not worry about those extra kilos.

Banana Jaggery Dry Fruits Cake

This Healthy Eggless Banana Bread made with Whole Wheat Flour and Jaggery is just what you need to bake right now to cheer you up. You can use it as your favorite tea time dessert, for your kid’s lunch box, or this even works great as a healthy breakfast option as well. One important thing to make sure of is to cool the cake completely before slicing.

Baking with Whole Wheat Flour

Banana and jaggery both are rich in iron and whole wheat, as well as banana, is rich in vitamins and fibers. Extremely easy to make this cake is a delight of all cake lovers’ especially egg-less cake lovers.

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Ingredients :
Ripe Banana – 4 (small size)
Whole Wheat Flour – 1 & 1/2 cups + 1 tbsp
Grated jaggery – 3/4 cup
Mix chopped dry fruits – 1 cup
Refined Oil – 1/4 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Sesame and flax seeds (1 tbsp each) and some dry fruits for toppings
A pinch of Himalayan pink salt

Kadai (Wok) Cake

Method :

  1. Toss 1 tbsp of flour with 1 cup of chopped dry fruits and keep it aside.
  2. Dry Ingredients – Sieve whole wheat flour, baking soda, baking powder, salt directly in the bowl.
  3. Wet Ingredients – In a mixer add bananas, grated jaggery, oil and grind it into a smooth paste.
  4. Now mix wet and dry ingredients well. Put the batter into a greased pan. Add thin slice on banana and sprinkle topping over banana slice. Also add dry fruits of your choice over batter.
  5. Tab the pan on a countertop to release any large air bubbles.
  6. Put the pan into the preheated wok and bake it for 1 hour 15 minutes.
  7. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
  8. Allow the cake to cool completely before slicing and enjoy.
Tea Time Cake


  1. Adjust jaggery according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Healthy Treat

In a heavy bottom kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.

Tuesday Tip| How to Cut and Deseed a Pomegranate ?

Who else loves pomegranates? Well, I do 🙂 As soon as these vibrant, ruby red fruits appear at the grocery store I start eating them like crazy. I love their sweet/tart flavor and their juicy, bursty texture. I sprinkle the seeds over desserts, salads, and even dips, while Manoj (My Husband) eats them in a bowl as a snack.

Pomegranate Seeds

Easy tip how to cut a pomegranate and de-seed it, with no mess or wasted seeds. If you’ve ever wondered how to open a pomegranate, this tip is for you. 🙂 Over the years we’ve experimented with how to eat a pomegranate pretty much every way possible. The challenge is to how to open and de-seed them.


You will need :

One bowl water
Chopping board
Wooden spatula
One Pomegranate

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How to Cut a Pomegranate ?

First, use a sharp knife to cut off the top of the pomegranate. About 1/4 inch being careful not to go past the skin of the pomegranate.

Remove the top.

Use your knife to make thin slits along those ridges. You should be cutting along the fruit’s white pith, not slicing open any of the arils. Repeat this cut around the pomegranate until you have five or six cuts that divide the pomegranate into wedges.

After you make the cuts. Using your hands, grip the pomegranate with your thumbs at the top cut end. Applying pressure, rip the pomegranate apart.

Now fill a bowl with water and turn peeled pomegranate segment downwards. Place the pomegranate, cut side down, in your non-dominant hand with your fingers spread apart.

Take a wooden spatula and begin to whack firmly on the top surface of the pom. Continue to firmly tap (or WHACK) all over the top of the pomegranate until all seeds have fallen out. You can turn the pom over at any point to see if there are areas where the seeds seem to be “sticking”. If so, focus your whacking on those areas until all seeds are in the bowl.

Using a spoon, remove the pith from the large bowl. Drain the water from the pomegranate with a strainer.

You can store pomegranate seeds in an airtight container in the refrigerator for up to five days. You can also freeze the pomegranate seeds by laying them in a single layer on a baking sheet for two hours, then moving the seeds to a freezer bag. Pomegranate seeds will keep in the freezer for months.

Tip – Be sure to clean up any pomegranate juice splatter immediately to prevent red juice stains.

Sunshine Smoothie | Three Ingredients Beverage | No Sugar Smoothie | Vegetable Fruit Smoothie

A pop of sunshine color to your healthy diet with this bright orange smoothie. Made with sweet peaches and tangy fresh orange juice deliver a burst of antioxidants to help you feel great from the inside out. Fiber-rich carrot has a stronger flavor, vibrant color, and hint of sweetness that makes this smoothie perfect summer drink.

Sunshine Smoothie

These three ingredients of smoothie are the best way to enjoy fruits and vegetables together. Sweet and fresh carrots are one of the best vegetables to enjoy during summer. Fresh carrots and freshly squeezed orange juice with peach in this smoothie are unique and outstanding. It has the right balance of sweetness of carrots and tanginess of orange juice.

Three Ingredients Beverage

The bonus of this drink I made this drink with freshly squeezed orange juice so NO SUGAR added. I chilled orange juice in the refrigerator for half an hour before serving.

Fresh Orange Juice

Orange is known to have several health benefits and is among the most popular fruits around the world. You can have Orange as a snack and also a major recipe ingredient in many dishes. Nowadays orange juice is an integral part of a healthy breakfast. Oranges are also a good source of fiber, vitamin B, vitamin A, calcium, and potassium.

Vegetable Fruit Smoothie

Sunshine Smoothie | Three Ingredients Beverage | No Sugar Smoothie | Vegetable Fruit Smoothie

I love this smoothie as it is a no-sugar snack. Even my son drank it right up and it’s a great way to get a serving of fruit and vegetable.

No Sugar Summer Drink

Ingredients :
Fresh orange juice – 2 cups (Juice of 8 oranges)
Chopped peach – 1 cup ( 5 peaches)
Chopped carrot – 1 cup ( 2 medium size )

Fresh Orange

Method :

  1. In a blender add chopped peaches, carrots with 1/2 cup fresh orange juice.
  2. Blend everything until smooth.
  3. Then add the remaining 1/2 cup of orange juice and blend it again.
  4. Use a mesh strainer to strain smoothie into a container.
  5. Pour smoothie into a glass and garnish with an orange slice or with peach.
  6. Enjoy delicious and quick smoothies.
Sunshine Summer No Sugar Drink