White Rajma Curry | Delicious Lunch Recipe | White Kidney Beans or Cannellini Beans Curry

Creamy, sweet, and slightly spicy red kidney bean curry served with perfectly cooked rice. Yes, its Rajma Chawal but this rajma curry is made with white kidney beans or cannellini beans.

White Rajma

Cannellini beans also known as white kidney beans are full of protein and taste really great.  They are available ready boiled in tins as well as dried beans which need to be soaked in cold water before cooking.  The best way to boil them is in a pressure cooker as it is quicker.  I have always been very fond of  any kind of beans such as the dark kidney beans, soybeans and love them best cooked as a curry with a slightly sweet and sour taste.

White Rajma Curry

Cook with few basic ingredients were tossed along with the beans that were soaked overnight, into the pressure cooker and a beautiful curry happened just like that. Simple, delicious and nutritious :).

White Rajma Curry | Delicious Lunch Recipe | White Kidney Beans or Cannellini Beans Curry

Creamy, and full of protein and fibre, this white bean curry is a comfort weekend meal. It is amazing how easy it is to whip up this simple and satisfying bowl of goodness.

White Kidney Beans or Cannellini Beans Curry

Ingredients :
White Rajma ( soaked overnight ) – 2 cups
Onion – 2
Chopped ginger – 2 inch
Chopped garlic – 6
Chopped green chilly- 2
Tomato puree– 2
One stick of cinnamon
Black cardamom – 1
Oil – 4 tbsp
Kasuri methi – 1 tbsp
Dry coriander leaves powder – 1 tbsp or few chopped fresh coriander leaves

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


  1. Put soaked Rajma with 2 cups of water, a pinch of salt in a pressure cooker. Mix them well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
  2. Check to see the Rajmas are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  3. Make a puree of onion, ginger, garlic and green chili.
  4. Heat 1 tbsp oil in a deep non-stick pan and add cinnamon and black cardamom. Saute them for 15 seconds.
  5. Allow to the seeds to crackle. Then add onion, ginger, garlic and green chili puree and saute on a medium flame for 10 minutes on the medium-low flame.
  6. Add all spices (mentioned above ) with kasuri methi, little water and cook or 1 minute.
  7. Then add tomato puree and cook until masala leaves oil on low flame.
  8. After masala is prepared add boiled rajma with water and cook for 10 minutes on low heat.
  9. Garnish with dry coriander leaves powder and serve hot.

Pomegranate Strawberry Breakfast Smoothie | No Dairy Drink | Fruity Red Smoothie

Blending a glass of smoothie made up with your favorite fruits, vegetables, and superfoods, you would easily be able to get your daily need for nutrients. Blending produce into a smoothie preserves fiber—and a smoothie can deliver an extra boost of vitamins, minerals, and phytochemicals because it often includes fruit skins and pith. If your smoothie includes yogurt or milk, you get some calcium too. In this smoothie recipe, I used fresh pomegranate juice instead of milk and curd.

Easy to make & healthy

Smoothies are easy to make, especially when it’s packed with pomegranate and strawberries that are particularly high in nutrients and antioxidants. Pomegranates are a good source of vitamins A, C, some B vitamins and minerals such as calcium, potassium, and iron. Whereas, Strawberry is a highly nutritious fruit, loaded with vitamin C and powerful antioxidants. It has a pleasant aroma, a vibrant color, a juicy texture, and a sweet yet mildly sour taste.

Vegan Smoothie


Fresh pomegranate juice- 1 cup ( Juice of 2 pomegranates)
Apple – 1 (chopped with skin)
Chopped strawberries – 1 cup
A pinch of salt

Method :

  1. In a blender add a chopped apple, strawberries with fresh pomegranate juice and salt.
  2. Blend everything until smooth. Enjoy delicious and quick smoothie.
Breakfast Smoothie

Tofu Lababdar No Onion No Garlic | With Low Fat Milk | No Butter No Heavy Cream

This Tofu Lababdar recipe is a delicious, rich, creamy Indian curry without using onion and garlic. It has a smooth and luscious gravy that is perfect to relish with chapati or plain rice. It is a restaurant-style creamy curry and perfect for festive feasts. This Curry recipe is ready in just 30 minutes with few ingredients. It’s a flavorful curry, full of Indian spices.

Tofu Lababdar

This gravy is similar to the one typically used for Paneer Lababdar but I didn’t use butter or heavy cream here. For making curry creamy, I used cashews and low-fat milk. 

Tofu Lababdar No Onion No Garlic

You can use this gravy with any vegetables or soya chunks. It is fabulous every which way. Adding tofu to this dish brings it closer to another popular Makhani dish, Paneer Makhani, where paneer, an Indian cheese, is added to the gravy. But tofu has healthy fats, unlike paneer, and it is bursting with good protein.

With Low Fat Milk

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component of East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium, and phosphorous.

With Low Fat Milk

Tofu – 300 gms
Roughly chopped tomato – 4 large
Roughly chopped ginger – 1 inch
Low fat milk – 3/4 cup
Boiled water – 1 cup
Ghee or oil – 3 tbsp + 1 tbsp
Cashews – 1/2 cup (soaked for 20 minutes)
Green Chilli – 1

List of Whole Masala
Dry red chilli – 2
Whole black pepper – 1 tbsp
One stick of cinnamon
Cumin or Jeera – 1/2 tbsp
Green cardamom – 4
Black cardamom – 1

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

Lunch Recipe


  1. Heat 3 tbsp oil in a deep non-stick deep pan and whole masalas (above mentioned). Saute for 15 seconds. Then add sliced ginger and cook for 3 minutes.
  2. Add chopped tomatoes with soaked cashews, coriander powder, salt and cook for 10 minutes (covered) till tomatoes become soft.
  3. Switch off the flame and let the mixture cool down. Then make a smooth paste and sieve prepared masala.
  4. Put oil (1 tbsp) in a pan and add red chili powder. Add prepared tomato sieve mixture.
  5. Stir well and cook until gravy starts leaving oil from corners. Add low fat milk and cook for 5 minutes on low heat. Then add 1 cup of boiled water and again cook for another 5 minutes ( adjust consistency according to your preferences)
  6. Now add sliced firm tofu and stir well. Leave it to simmer for 8 minutes and serve hot.
  7. Garnish with fresh coriander leaves and serve hot with plain parathas
Indian Whole Spices

Whole Wheat Vanilla Coconut Cake | Tea Time Cake | Wholesome Treat

Coconut is commonly used as ingredients in a variety of recipes. Its white, fleshy part is used to prepare various dishes like ice cream, cookies, cakes. It is also used to make gravy for vegetarian and non-vegetarian dishes. In this cake recipe, I used desiccated coconut with whole wheat flour, sugar, and milk. Desiccated coconut is crisp, snow white in color and has a sweet pleasant with a nutty flavor.

Tea Time Cake

This cake will give you a taste of the tropical and it tastes great with a hot cup of tea or coffee.  This cake has No Butter, No All Purpose Flour and No Egg which make this cake super healthy and a perfect tea time partner. Coconut lovers do try this cake.

Vanilla Coconut Cake


Whole Wheat Flour – 1 cup
Powdered Sugar – 1/2 cup
Desiccated Coconut – 3/4 cup + 1/4 cup
Baking Powder – 3/4 tsp ( 1/2 + 1/4 tsp)
Baking soda – 1/2 tsp
Refined Oil – 1/4 cup
Milk – 3/4 cup
A pinch of salt


  1. Dry Ingredients: Shift whole wheat flour, baking soda, baking powder, salt twice and keep it aside.
  2. Wet Ingredients: Now add milk, sugar, oil in a grinder until smooth.
  3. Now mix wet ingredients with dry ingredients, coconut powder. Mix them well.
  4. Put batter into a greased pan. Sprinkle 1/4 cup of coconut powder over prepared cake batter and with help of spatula press gently.
  5. Tab the cake pan on a countertop to release any large air bubbles.
  6. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
Cooker Cake


  1. Adjust sugar according to your taste.
  2. You can also use brown sugar instead of white sugar.
  3. Baking time may vary.
  4. If cake batter looks dry, add 2- 4 tbsp of milk.
  5. 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.
No Oven Cake

Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Important Notes:

  • Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker.
Perfect Tea Time Partner

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.

Mango Lassi (Mango Yogurt Smoothie) | Summer Refreshing Drink | King Of Fruits – Mango

Lassi is a popular traditional yogurt (dahi) based drink. It is a blend of yogurt, water, with some spices and sometimes fruit. A sweet and refreshing mango lassi is the perfect drink to enjoy when mangos are in their peak of the season. Mango Lassi is thick and creamy in texture with the flavour of king of fruits – ‘Mango’. It is a very healthy drink prepared with just three ingredients within few minutes. It is the amalgamation of fresh ripe mango pulp, curd and sugar.

Mango Lassi

Traditional lassi is a savory drink, sometimes flavored with ground and roasted cumin. Sweet lassi, however, contains sugar or fruits and flavored with cardamom instead of spices. Mango lassi is a sweet, rich and creamy drink made with delicious ripe mangoes, creamy yogurt, milk and a dash of cardamom powder. Mango Lassi is one of the most popular drinks in the subcontinents of south Asia. It is prepared in almost every house multiple time during summer. In fact, Mango Lassi is one of the most sought-after summer drinks of India sold by small street vendor’s to renowned restaurants during summer.

Summer Refreshing Drink

Ripe Mango Pulp – 1 Cup ( 2 medium size mango)
Curd – 1 cup
Milk – 1/4 cup
Powdered Sugar – 2 tbsp (optional)
Cardamom powder – 1/2 tsp
Ice cubes – 1/2 cup

For Garnishing :
Cube Mango – 1/2 cup
Sliced Pistachios – 3 tbsp
Sliced Cherries – 4

King Of Fruits – Mango


  1. Wash, peel and puree the mangoes.
  2. Now put mango puree, curd, milk, sugar, cardamom powder with ice cubes in a blender.
  3. Blend until creamy and smooth.
  4. Garnish with cube mangoes, sliced pistachios, and cherries. Serve chilled.
Sunshine Lassi

Thirsty Thursday | Gur Wali Chai | Tea With Jaggery | Healthy Winter Beverage | No Sugar Tea

In India, chai is more than just a cup of tea to start the day. Especially, in winter, starting your day with chai is a blissful experience. We have different types of chai staring from masala chai, ginger tea, cardamom chai, and sweeten tea generally sugar is used but in gur wali chai jaggery is used instead of sugar.

Gur Wali Chai

Jaggery is a sweetener that’s becoming popular as a “healthy” replacement for sugar. Jaggery is a kind of unrefined sugar. Raw, concentrated sugarcane juice is boiled until it becomes solid and can be formed into blocks. It has a slight bitterness of molasses and the richness of caramel. It is also a good source of magnesium, potassium, iron, selenium & also contains a moderate amount of calcium, phosphorus & zinc, it also helps in the purification of blood. The color can range from light golden to dark brown. This is important, since the color and texture are used to grade the jaggery.

Gur Or Jaggery

A healthier alternative to white refined sugar, jaggery can be used in many Indian desserts leaving a distinct flavor. In Winters, it keeps the body warm, helps treat cold, coughs, and controls the temperature of the body. You can use jaggery in many recipes like chutney, cakes, a sweet recipe like halwa, many more.

Healthy Winter Beverage

Jaggery is a natural sweetener is being recognized as a healthier replacement for sugar. Gur wali chai is healthier compared to tea made with sugar. You will love it if you are a Tea Lover like ME :).

No Sugar Tea

Gur Wali Chai | Tea With Jaggery | Healthy Winter Beverage | No Sugar Tea

Ingredients :
For 2 Cups 
Water – 1 & 1/2 cups
Milk – 3/4 cup

Tea powder – 1 tsp
Roasted fennel powder – 1/2 tsp
Grated ginger – 1/2 inch
Crushed Black pepper powder – 2
Crushed jaggery – 1 medium piece or 4 tbsp

Method :

  1. Heat water in a saucepan and allow it to boil.
  2. Add tea powder, roasted fennel powder, crushed black pepper with ginger. Boil it for 2-3 minutes.
  3. Now add milk and simmer for 3 minutes. Switch off the flame.
  4. Add crushed jaggery and mix well. Filter prepared chai into cups.
  5. Gur wali chai is ready to serve.


  1. Adjust jaggery according to your taste.
  2. Don’t add jaggery while boiling otherwise chai or tea may curdle. The acidity in the jaggery will curdle chai.

Tuesday Tip | How to cook perfect & fluffy Quinoa every time ?

Everyone has their own method for how to cook quinoa ? but I’ve been using this method and it always comes out perfect. The grains are light, fluffy & soft, but not mushy. If you want to get a head start on the coming week, cook up a big batch and store it in the fridge for easy lunches and dinners.

Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail that unfurls when cooked. It has a slightly nutty flavour and firm texture. Quinoa is easy to prepare and its fluffy texture and slightly nutty flavour make it an excellent alternative to white rice or couscous. When cooked, its grains quadruple in size and become almost translucent.

Tuesday Tip

Quinoa can be prepared much like rice. It should usually be rinsed before use to remove its bitter coating, so check packet instructions. Roast for 5 minutes and add 1 & 1/4 cups water to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. Its done 🙂

Cooked Quinoa

You can find it in a variety of colors, like black, red, white, or a mix of all three, but each variety cooks in the same way. Lighter varieties have the mildest flavor, so if you’re trying it for the first time, I recommend starting with white before venturing on to red or black.

How to cook perfect Quinoa ? Easy tip


Quinoa – 2 cups

Water – 5 cups (1 & 1/4 cups water to one cup of grain)

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Quinoa is coated in naturally occurring insecticides called saponins. They can give the grain a bitter taste and make it difficult to digest, so make sure to rinse quinoa in a fine mesh strainer before putting it on the stove. Once you’ve rinsed it, you’re ready to cook :).

Add washed quinoa in pan and roast for 5 minutes on low heat. Then add water and cook cover, and reduce the heat. Simmer for 15 minutes until all the water is absorbed.

Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with spatula or a fork.

Healthy Grain