Gajar Ka Halwa | Gajrela | Indian Carrot Pudding | Easy & Quick Method

Gajar ka Halwa also known as Gajrela is an Indian Carrot Pudding that’s prepared with ghee, carrots, milk, sugar, cardamom, and nuts. This is a Punjabi dessert that is widely popular in North India, especially during the winter months and Diwali season. This nutritious Gajrela can be enjoyed both or cold, I personally love my Gajrela hot (without nuts).

Carrot Pudding

Just with a few ingredients you can make this perfect sweet dish – Gajar Ka Halwa. Traditionally, it is made with fresh red carrot, ghee, mava and lots of dry fruits. There are many different ways of preparing Gajar ka Halwa, some make it with evaporated milk while others use condensed milk. In this recipe, I used homemade khoya, made with milk powder and it’s taste delicious.

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Ingredients :
Grated Carrot – 2 cups
Ghee – 1/4 cup
Sugar – 1/2 cup
Khoya or mawa – 1/2 cup
Chopped Dry fruits – 1/2 cup (Almonds, Cashews, Raisins, Pistachios)
Green Cardamom powder – 1 tsp
A Pinch of Himalayan salt

Method :

  1. Wash, peel carrot and make coarse by using food processor. It yields up to 2 cups of coarse carrots.
  2. Heat ghee in a deep pan and add coarse carrots. Saute on medium heat for 10 minutes.
  3. After 10 minutes, sugar with salt and cardamom powder. Simmer until it thickens. It takes about 10 minutes.
  4. Now add khoya and mix well. Cook for 3-4 minutes on low heat.
  5. Garnish with dry fruits and serve hot.
Winter Dessert

Tuesday Tip | How to make Khoya Or Mawa at home with milk powder ? | Instant Mawa Recipe

Mawa or Khoya is a very important ingredient in many of the Indian dishes. It is the main ingredient in many sweet dishes. The process of making mawa is lengthy. It is made after heating and boiling full fat milk for hours till milk is evaporated and milk solids are left. The process requires constant stirring as the milk should not stick the bottom of the vessel in which it is boiled.  Hence, many people end up buying from the shops. But there are places where mawa or khoya is not easily available in the shops.

Khoya or Mawa

You can use this homemade Khoya or Mawa for making any sweet like barfi, carrot halwa, quick lauki halwa, gulab jamun or stuffing for Gujiya. This instant method just requires three ingredients milk powder, milk and ghee. We can prepare this instant khoya in ten minutes. Using good quality milk powder is key to preparing khoya. It stays good up to one week in fridge.

Milk Powder

If someone asks me to choose one then I will go for Instant mawa as it is quick and easy to make. I made mithais using both traditional and instant mawa and I don’t see any difference between them. Then why go for a lengthy process when you have this quick recipe.

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Ingredients :
Milk powder – 1 cup
Milk – 1/2 cup
Ghee – 2 tbsp + 1 tsp

Method :

  1. Take a nonstick pan on low heat. Add butter, milk and allow it to melt completely.
  2. Now add milk powder, little by little and mix well. Stir the mixture well and cook until it gets thick and smooth in consistency. There should not be any lumps in the mixture.
  3. When the mixture comes in the form of khoya or Mawa and thick. Add 1 tsp of ghee and mix well.
  4. Turn off the heat. Khoya or Mawa is ready, take it out in a bowl. Allow it to cool down completely.
  5. It yields around 1 cup of Mawa.
Full Fat Milk Powder

Wood Apple Jaggery Chutney (No Sugar) | Summer Special Recipe

Think summer and the most popular fruits that come to mind includes – Mangoes, Melons, and Wood Apple. Wood Apple popularly known as bael in the Northern part of India, Wood apple gives you a boost of energy in summers. The high protein content of the fruit also boosts the healing power of your body. I shared some recipes with Woodapple – Woodapple JamWoodapple Summer DrinkWhole Wheat Woodapple Cake, and Spicy Woodapple Chutney made with sugar. Today I am sharing wood apple chutney with jaggery or gur. By adding jaggery this chutney becomes healthier.

Healthy Chutney

 The benefits of jaggery include its ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals. This sugar free chutney is spicy and sweet chutney made with wood apple or bael, jaggery, and mix spices. It goes well parathas or with any chaat.

Woodapple Chutney With Jaggery

Wood Apple Jaggery Chutney

Woodapple – 1 medium
Grated jaggery or gur – 1 cup

Black Salt – 1 tsp
Roasted cumin seeds- 1 tsp
Black pepper powder – 1 tsp
Fennel seeds – 1/4 tsp
Red chili powder – 1/2 tsp
Salt to taste

Method :

  1. Break open the fruit and using a spoon scoop the pulp. Put woodapple pulp with 1 cup of water in a bowl and keep it aside for 30 minutes.
  2. After 30 minutes using your palms gather. Squish the pulp to separate the seeds and juice the pulp. Press the juice through a sieve to strain the fibers and seeds from the thick pulp.
  3. Add strained wood apple pulp in a nonstick pan and cook for 10 minutes on low flame.
  4. Add jaggery with all spices and cook for another 10 minutes on low flame. Once chutney starts to thickens switch off the flame.
  5. Allow chutney to cool down. Then add lemon juice and mix well.
Bael Chutney

Tips :

  • Lift chutney with a spatula and pour chutney, it should flow together and not in drops.
  • Pour few drops of prepared chutney on a plate if it spreads then it’s not ready if it stays firm without moving then the chutney is ready.
  • Allow to cool and store in sterilized glass jar.
  • Keep chutney in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.

Besan Dhokla | Steamed Gram flour Sweet Savory Cake | My Favorite Breakfast

Besan Dhokla is one my favorite breakfast. Dhokla is a Gujarati recipe made using besan, baking soda or Eno, and tempered with curry leaves. This vegetarian snack is an ideal dish for occasions like kitty parties, family get together or picnic. It is protein-rich, healthy and very easy to make with very few ingredients.

Besan Dhokla

Besan Dhokla | Steamed Gram flour Savory Cake | My Favorite Breakfast

Dhokla is not only tasty but is healthy and nutritious too as it made by steaming instead of frying. Also Besan (Gram Flour) which is its main ingredient, has fewer calories and more proteins as compared to wheat flour. Dhokla is very easy to make and can be enjoyed as a snack at any time of the day. It is also a great option for a light and healthy breakfast.

Steamed Gram Flour Sweet Savory Cake

For Dhokla:

Besan – 1 cup
Curd – 1/2 cup
Water – 1/2 cup
Oil – 1/2 tsp
Eno or Baking Soda – 1 tsp
Turmeric – 1/2 tsp
Juice of one lemon
Salt to taste

For Tempering:
Black mustard seeds or Rai – 1/2 tsp
White sesame seeds – 1 tbsp
Curry leaves – 8
Oil – 1/2 tbsp
Water – 1 & 1/4 cup
Green chili – 2
Juice of one lemon
Sugar – 1 tbsp
Salt – 1/2 tsp

Steamed, Juicy Besan Dhokla


  1. Mix all ingredients mentioned under dhokla except Eno. Keep it aside for 10 minutes.
  2. Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
  3. Pour Dhokla batter into greased pan and steam for 15-20 minutes. Check with a toothpick if it cum out clean then it’s done. Allow dhokla to cool completely.
  4. For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add chopped chilies and then white sesame seeds and curry leaves.
  5. In bowl mix water, sugar and add this mixture to tempering and boil for a minute.
  6. Then switch off the flame and add lemon juice. Mix it well.
  7. Then pour this hot mixture over steamed besan dhokla and cut into the desired shape.
Perfect Snack

Phool Makhana Namkeen ( Roasted Lotus Seeds or Foxnuts Snack) | Healthy Snack Recipe

The roasted makhana namkeen made an amazing snack as they were light, crunchy and healthy. Makhanas are also known as fox nuts, or lotus seeds, or phool makhana. Usually, people consume it during their fasts or even use it as an ingredient in Indian cuisines or sweet dishes like kheer, raita or makhana cashew curry, and are also eaten as an evening tea-time snack. Many people in different regions of the country use these seeds as an offering to the Gods, especially during Navratri.

Healthy Snack

Makhana is rich in calcium, protein, carbohydrates, phosphorous, iron, thiamine and zinc. This recipe is super easy and a great nutritious snack.

Best Tea Time Snack

Ingredients :
Makhana – 1 & 1/2 cups
Ghee – 2 tsp

Red chilli powder – 1/2 tsp
Black pepper powder – 1/2 tsp
Chat masala powder -1 tsp
Salt – to taste

Method :

  1. Add 2 tsp of ghee in a non-stick pan and add the makhana. Roast it till golden and crispy.
  2. Switch off the flame. Add all spices and toss it well.
  3. Cool down completely then store in airtight container.
  4. Enjoy with tea.
Roasted Makhana Namkeen

Janmashtami Sweet Dish | Sweet Saturday Surprise | Beetroot Carrot Halwa | Vegetable Dessert | Beetroot Carrot Pudding

Amazing combination of two vegetables – Beetroot and Carrot. Beetroot Carrot Halwa is a perfect dessert to be served after a perfect Sunday brunch. It is a colorful and tasty dessert with all of the goodness of both the vegetables. Made with grated beetroot simmered in milk, sugar, spiced with green cardamom, and finished with pistachios.

Janmashtami Sweet Dish

Indian festivals are incomplete without sweets. As now Janmashtami is close, so I thought sharing some sweets recipes. Shri Krishna Janmashtami is celebrated all over India to mark the Birth Anniversary of Lord Krishna. This year it will be celebrated on 11 th August. All temples will be decorated with lights and flowers and at midnight, Krishna Janm” will be celebrated in most temples and houses.

Sweet Saturday Surprise

Several sweet and savory items are prepared in each home for Janmashtami celebrations. Dhaniya ki panjiri, Sabudana khichdi, and Vrat Wale Aloo, and many more delicious recipes are made. Most Krishna devotees fast on Janmashtami and do only falahaar.

Beetroot Carrot Halwa

When it comes to beets, opinions are fiercely divided. Some people love them, and others will tell you that beets taste like dirt or like candy. But I love to add beetroots almost in everything – Cakes, Dips, Rava Halwa, Juice, even in dhoklas, jam, smoothie, in poha. Most commonly beetroot used in my home is in paratha. Recently I shared Beetroot Kadhi recipe, my son and husband loved it.

Beetroots are rich in nutrients that help to boost your immune system and can produce new blood cells. Whereas, Carrots Are rich in vitamin A, Vitamin C, Vitamin K, Vitamin B8, potassium, iron, copper, and manganese. Most of the benefits of Carrots can be attributed to their beta-carotene and fiber content. This root vegetable is also a good source of antioxidant agents. They are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.

Vegetable Dessert

Beetroot Carrot Halwa – Vegetable Dessert

This Halwa is a perfect sweet to be served hot after weekend brunch. Adding beets to carrot halwa not only gave beautiful color to halwa but also made it more delicious and healthy.

My Favorite Dessert

Ingredients :

Grated Beetroot – 1 cup ( 2 medium-sized beetroots)

Grated Carrot – 1 cup ( 3 medium-sized carrots )

Ghee – 1/4 cup + 2 tsp

Full fat milk – 1 liter

Sugar – 1/2 cup

Homemade Green Cardamom Powder – 1 tsp

Sliced pistachios – 1/4 cup

Himalayan pink salt a pinch

Healthy Vegetable Dessert

Method :

  1. Heat ghee in a non-stick deep pan and add grated carrot, beetroot. Saute on low flame for 5-8 minutes.
  2. Then add milk and cook on medium heat until the milk evaporates completely.
  3. Add sugar and simmer until it thickens. It takes about 5-8 minutes.
  4. Now add sliced pistachios and green cardamom powder with 1 tsp of ghee, a pinch of salt and mix them well.
  5. Serve hot.
Quick & Delicious Dessert

Tips :

  • You can use a pressure cooker as it is easy and faster to prepare or you can microwave for 10 minutes (covered).
  • Increase or decrease sugar according to your taste.
Festival Dessert

Uttrakhand Flavored Salt | Garlic Chilli Dry Chutney | My Mom’s Recipe | Pisyun Loon ( Kumaoni Hara Namak )

Uttarakhand is the land of sublime natural beauty and serene spirituality with beautiful green mountains that you can’t miss it. When I was a kid, I used to visit my grandfather’s place (Pithoragarh, Uttarakhand) in summer vacations. It was 10-12 hours of journey by bus from Chandigarh.

Spicy Vegetables & Fruits

At every stop many vendors come to bus window to sell all kind of snacks. Fresh cucumber (pahadi kheera) with spices on top, coconut wedges, spicy popcorns etc. It was the spices in these snacks that make that long journey enjoyable.

Spicy Green Salt

This chutney is extremely spicy made with garlic and green chili. I still remembered me and my brother used to have this chutney with hot stuffed parathas. Now, Reyansh ( My son ) also loves this chutney. I love to have this flavored salt with cucumber salad or with orange slices or toss with salad or serve with stuffed paratha.

My Favorite Salad Plate

Pahadi Namak (Salts), they have staple in Uttarakhand (Garhwali and Kumaoni) households. They are made in different flavors like mint, mustard, ginger, coriander, garlic, cumin, and chilies (You can use anyone red or green ).

My Mom’s Recipe

Every household will have their version of hara namak (hara nood). Traditionally, it is made on sil batta. Sil Batta in Hindi with sil referring to flat stone and batta referring to a cylindrical grinding stone. Hara namak is made by crushing or grinding coriander leaves, green chilies, cumin seeds, garlic, salt, and making it into a semi-dry form. These flavored salts loaded with micronutrients (using Rock Salt or Himalayan pink salt) are not only a healthy option but can also tickle your taste buds.

Pahadi Namak

The Himalayan crystal salt contains certain minerals like potassium, calcium, and magnesium that makes it so precious. It is a healthier choice than the regular table salt, Himalayan salt is one of the best natural healers. It is available in different grain sizes. For cooking purposes, go for the extra fine grain while medium and coarse are the perfect sizes for finishing.

Himalayan Pink Salt

Surprisingly, Himalayan salt lamps to purify the air. Himalayan salt lamps host an array of health and environmental benefits which make them very beneficial for the home. The beautiful Himalayan salt lamps not only add beauty to your house but they also purify the air. These lamps attract moisture from the air and due to the warmth on the surface, the water evaporates quickly. The process of evaporation creates negative ions that react with the pollen, dust, dirt, pollutants, and allergens which carry a positive charge and neutralize them.

Himalayan Rock Salt

I have kept a big Himalayan candle holder at my house. While Himalayan Salt Candle Holders may not be enough to rid your house of all pollutants, they can be used in conjunction with air purifiers and house plants to help improve air quality. In turn, this can reduce your allergies and make your home feel fresh and clean.

Himalayan Salt Candle Holders

Garlic Chilli Chutney | My Mom’s Recipe | Pisyun Loon ( Kumaoni Hara Namak)

Combination of herbs and salt, these age-old ‘pisyun loon’ from the mountains are not just healthy, they are delicious enough to liven up any meal.

My Mom’s Recipe

Ingredients :
Green chilies or red chilli ( chopped ) –  2
Garlic ( chopped ) – 3
Cumin seeds – 1/2 tsp
Few Coriander leaves
Salt to taste or pink salt
Lemon juice – 2 tbsp

Pisyun Loon ( Kumaoni Hara Namak )

Method :

Grind all the above ingredients coarsely or pound everything in mortar- pestle. Enjoy with paratha or with cucumber, orange slices, or even avocado, pineapple.

Tuesday Tip | A simple way to add nuts and seeds in your diet | Savoury and Sweet Mixture

Nuts and seeds are good sources of protein, healthy fats, fibers, vitamins, and minerals. Nuts and seeds regulate body weight as their fats are not fully absorbed, they regulate food intake and help burn energy.

Simple way to add nuts and seeds to every meal of the day

Nuts and seeds such as almonds, walnuts, pistachios, pecans, pumpkin seeds, sunflower seeds, and peanuts all contain a host of healthful nutrients. Just a handful packs a powerful punch of vitamins, minerals, and fats, all of which work together to affect your heart, your brain, and your waistline as well.

Savoury and Sweet Mixture

Adding nuts and seeds to your diet is simple: Sprinkle a few into salads, pancakes, yogurt, smoothies, and baking as well. Nuts and seeds can be consumed whole, chopped, flaked, or ground. There are so many different ways to add nuts and seeds to your meals and snacks.

Nuts and seeds are incredibly easy to add to your daily diet. Keeping a variety of nuts and seeds on hand makes it easy to toss them into whatever you are preparing. So, I made two types of Nuts Seeds Mixture – One is Savory and another one is Sweet ( No Sugar ). I like to use savory one in my veggies salad, or poha or even in smoothies and sweet mixture in my son’s favorite pancakes, or baking cakes or in oatmeal. I always keep a jar of nuts and seeds mixture on the counter so that it’s easy to add in our daily diet.

Tuesday Tip | Simple way to add nuts and seeds to every meal of the day | Savoury and Sweet Mixture

Nuts and seeds like almonds, walnuts, pecans, sunflower seeds, chia seeds, flaxseeds are packed with free-radical fighting antioxidants. Most nuts like almonds and walnuts are also rich in omega-3 fatty acids that are good for brain and heart. These little powerhouses add nutrients and tons of healthy fats to your diet.

Ingredients :
Flax seeds – 1/2 cup
Sliced Almonds – 1/2 cup
Pumpkin and melon seeds – 1/2 cup
Sesame seeds – 1/2 cup
Coconut Flakes – 1/2 cup
Mix of Nuts (Almonds, walnuts, pistachios, pecans, cashews) – 1 cup

For Savory Mixture – Spice Mix of red chilli powder, dried coriander leaves powder, roasted cumin powder, red chilli flakes powder (you can add chaat masala, black salt as well) – 1 tbsp each, little salt to taste

For Sweet Mixture – Dried chopped apricots, golden raisins, black raisins, dried cranberries – 1/4 cup each , little pinch of himalayan pink salt

In a large pan roast all nuts and seeds separately for 2-3 minutes on slow heat while continuously stirring it.
Remove it from the pan once crisp and keep them aside. Allow to cool down. Now divide all nuts and seeds into half for savory mixture and half for sweet mixture.

For Savory Mixture : Mix of red chilli powder, dried coriander leaves powder, roasted cumin powder, red chilli flakes powder (you can add chaat masala, black salt as well) – 1 tbsp each, little salt to taste with roasted nuts and seeds. Mix them well and keep mixture in an airtight container.

Savory Ingredients

For Sweet Mixture : Mix dried chopped apricots, golden raisins, black raisins, dried cranberries – 1/4 cup each , little pinch of himalayan pink salt with roasted nuts and seeds. Mix them well and keep mixture in an airtight container.

Sweet Ingredients

No Onion No Garlic Curry | Chickpea Curry with Zucchini | Choley Zucchini Recipe | Tasty Lunch or Dinner Recipe

Vegetables are delicious, colorful, and healthy, but children aren’t going to go for them when they have other options. Most adults skip the veggies when they can, making it tough to get your kids and yourself to eat enough of them. For health-conscious parents, it’s a challenge to get their kids to eat vegetables. Even if you put it on their plate, they might play with it or ignore it.

No Onion No Garlic Curry

This delicious Chickpea Zucchini Curry is a satisfying dish that uses two main ingredients – Chickpeas & Zucchini and some Indian spices to make a flavorful combination. This Indian-style Chickpea zucchini curry is the best pair with jeera rice and it will go well with rotis or paratha as well. The real secret behind this delicious curry is the hidden vegetable inside is – Zucchini. This is one of the easy and yummy zucchini recipes.

Chickpea Curry with Zucchini

There are a whopping 2 cups of shredded zucchini in this recipe. Testing how much we can get away with… without actually tasting it :). Zucchini is pure magic in this curry. It gave a curry thick and smooth texture. Zucchini is one of the very low-calorie vegetables. The outer skin is an excellent source of dietary fiber. So, be sure to buy organic zucchini and don’t throw away the skin. Zucchini can be available all around the year, but they are at their best during the late spring and summer seasons.

Choley Zucchini Recipe

Take advantage of all the zucchini around and whip up this tasty, lusciously creamy, Chickpea Zucchini Curry. Pair it with some roti for a meal your family is sure to love.

Tasty Lunch or Dinner Recipe

Kabuli chana or Chickpea ( soaked overnight ) – 2 cups
Grated Zucchini – 1 medium size
Roughly chopped tomato – 4 large
Roughly chopped ginger – 1 inch
Boiled water – 1 cup
Ghee or oil – 3 tbsp + 1 tbsp
Cashews – 1/4 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
Black cardamom – 1

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


  • Put soaked chickpea and grated zucchini 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.
  • Check to see the Chickpea are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  • 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.
  • Add chopped tomatoes with soaked cashews, salt and cook for 10 minutes (covered) till tomatoes become soft.
  • Switch off the flame and let the mixture cool down. Then make a smooth paste (remove black cardamom & cinnamon stick) and sieve prepared masala.
  • Put oil (1 tbsp) in a pan add all spices (except coriander leaves). Add prepared tomato sieve mixture.
  • Stir well and cook until gravy starts leaving oil from corners. Then add boiled chickpeas (with water) and cook for 5 minutes on low heat.
  • Then add 1 cup of boiled water and again cook for 10 minutes ( adjust consistency according to your preferences)
  • Garnish with fresh coriander leaves and serve hot with plain parathas

Zucchinis are super versatile. You can grill it, puree it, or eat it raw. Best of all, you can toss shredded zucchini to all sorts of desserts to boost moisture and nutrients.

Recipes with ZucchiniChana Dal with Zucchini & Carrot, Tea Time Healthy Snack With Zucchini and Carrot, Oven Baked Zucchini Fries, Zucchini Kheer, Zucchini Chocolate Cake With Whole Wheat Flour.

Zucchinis are super versatile.

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

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

Spring Onion Spinach Sabzi | Lunch Recipe | Green Leafy Vegetable

If you happen to buy bunch of spring onions to garnish and have no idea what to do with the rest, here is a subzi for you to make, so that you do not have to really waste the rest after all. Nutritionally, Spring Green Onions have a combination of the benefits of onions and greens. They are an excellent source of vitamin K and vitamin C, and a very good source of vitamin A too. Spring onions can be added to dal and make it a much tastier dish.

Bhurji Recipe

This time I tried Bhurji recipe with spring onions and spinach. An amazingly flavourful and quick to make subzi that goes well with chapatis and puris.This green leafy vegetable is made up of 92% water, making it especially beneficial in keeping you hydrated. Spinach is also rich in magnesium, potassium, and B-vitamins, all of which are known to increase energy.

Spinach or Palak

Bhurji is pan-fried Indian vegetable recipe which can be served as side dish. It is made with spring green onion, spinach or palak, saute with onions, garlic, ginger, green chilly.   It just takes about 30 minutes to make and taste delicious with roti or plain paratha.

Perfect Lunch Recipe

Ingredients :

Washed, cleaned, Spinach – 500 gms
Spring Onions (chopped) – 250 gms
Sliced onion – 1 big
Finely chopped coriander – 1/4 cup
Finely chopped green chilly – 1
Finely chopped ginger – 1 inch
Finely chopped garlic – 3
Sabzi masala – 1/2 tsp
Coriander powder – 1/2 tsp
Mustard Oil – 2 tbsp
Salt to taste

Tofu – half inch


  1. Chop the spinach and spring onions. Keep it aside.
  2. Heat mustard oil in a pan, allow to heat oil on the medium-high flame. When it reaches its smoking point lower the gas flame.
  3. Add sliced onions and saute until translucent. Now add chopped garlic and ginger.
  4. Add coriander powder, sabzi masala, chopped chilly and salt. Mix it well
  5. Now add chopped green spring onions and spinach leaves. Mix everything well and simmer vegetables for 5 minutes.
  6. Cook till water evaporates (Spinach leaves are high water contain vegetable).
  7. Keep stirring the sabzi at regular intervals. Garnish with grated tofu and serve hot.
Green Vegetable Burji