Monthly Archives: July 2016

Navrangi Poha

An appealing and crunchy salad that is unconventional and unbelievably filling!

My recipe brightens every white poha-heaped spoonful with sprouts, coconut and juicy pomegranate to make even basic poha a fashionably no-oil affair!


1 tea cup thick poha
1 tea cup thick pomegranate
1/4 tea cup mung sprout
1 1/2 tbsp coriander
1 1/2 tbsp grated coconut
1 Spring onion with green
2 green chilli ( finely chopped)
1 tsp sugar
1 1/2 tbsp lemon juice
Salt to taste


  1. Soak the poha with water
  2. Mix the poha with all the other ingredients


  1. This can be served at room temperature or chilled

Minty Makai Frankie

If there was a contest for the best looking frankie, this one would win first prize!
A minty fresh super-tasty frankie to make your regular frankies go green with envy!

Prep Time: 20 min       Cooking Time: 20 min        MakeS: 10 Pcs


For the Crepe: 
2 tea cup of plain flour
2 cup water
Pinch of soda
Salt to taste

For the Cutlet:
200 gm corn
2 raw banana (boiled and mashed) or 5 potato (boiled and mashed)
1 tsp pepper powder
4 tbsp tomato ketchup
Salt to taste
100 gm of cheese
Mint chutney

For the Mint Chutney:
3/4 tea cup coriander
3/4 tea cup mint leaves
4 to 6 green chilli
Juice of 1 lemon
1 tsp sugar
1 tsp cumin seeds


For the Crepe:

  1. Mix all the ingredients except the oil and make a batter. Keep it aside for 1/2 and hour
  2. Heat the pan, spread little batter and make a crepe using little oil
  3. Make 10 crepes

For the Chutney:

  1. Mix all the ingredients for the chutney and churn it in the mixer

For the Cutlet:

  1. Mix the corn, raw banana or potato, tomato ketchup, pepper,  1/2 portion of the mint coriander chutney, and 25 gm cheese
  2. Divide it into 10 equal part.

For Serving

  1. Take a crepe, put one cutlet in the centre and roll it up
  2. Turn over and spread a little chutney, ketchup and grated cheese on it
  3. Repeat it with the other crepes
  4. Bake it in the oven for 5 to 7 minute
  5. Or shallow fry it on a non stick pan until the frankie becomes little crispy

Note: if you like the cutlet a little crispier you can first bake it or shallow fry it and then place it on the crepe

Minestrone Soup

This chunky Italian favourite is loved by mothers all over the world because it packs everything she could wish for– a wide array of vegetables tossed with pasta, splashed with cream and cheesy comfort topped with a wonderful dollop of butter!

Garnish with garlic croutons for a wholesome rainy day delight!

Prep Time: 15 min            Cooking Time: 30 min 

For the Stock:
2 tomato
1/2 tea cup bottle gourd ( dudhi, Lauki )
1/2 tea cup cauliflower
1/2 teacup cabbage
1/2 tea cup carrot
1 onion
6 clove garlic
1 tbsp celery

For the Vegetable Pulp:
5 tomato
1/2 teacup carrot
1/2 tea cup bottle gourd

1/4 tea cup white beans (soaked and boiled )
1/4 tea cup carrot (finely chopped)
8 to 10 French beans (finely chopped)
3/4 tea cup boiled spaghetti or pasta of your choice
1 onion (finely chopped)
3 clove garlic (finely chopped)
1 tbsp celery
1/2 teacup milk + 1/2 tbsp Cornflour
2 tbsp tomato ketchup
50 gms cheese (optional)
1/2 tsp dry parsley
1/2 tbsp butter
Salt and pepper to taste


  1. Mix all the ingredients for the stock and add 2 1/2 tea cup water to it
  2. Boil it for 15 minutes. Pass the stock through a sieve and keep only the water
  3. Mix all the ingredients for the vegetable pulp, boil it and churn it in the mixer to make a pulp. Pass it through a sieve.
  4. Heat the butter, add the onions & garlic and sauté it for a while
  5. Add the french beans and carrot and sauté it for a while
  6. Add the white beans, spaghetti, celery, stock & the pulp
  7. Mix the milk and cornflour and add it to the mixture and let it boil
  8. Add the salt, pepper and parsley to taste

Notes: Serve it with garlic bread or a sandwich


Stuffed Kashmiri Dum Aloo

The only dish that gives strong competition to the Punjabi Dum Aloo is the rich and subtly spiced Kashmiri version of it!

Stuffed baby potatoes with soft paneer, cashews, raisins and coriander and simmered in a creamy flavourful yoghurt gravy makes it resemble the snowy landscape of its origin.

Add buttery Naans and parathas to complete the table in authentic Kashmiri style!

Prep Time: 25 min                                              Cooking Time: 30 min


For the Stuffing:
15-18 medium dum aloo potatoes
150 gm panner
1 tsp cashew (chopped)
25 raisin (chopped)
1 tbsp coriander finely chopped
1 chilly finely chopped
Salt to taste
2 tbsp oil

For the Gravy:
2 large tomatoes( boil n make a pulp)
2 tsp fennel seed, 1 tsp shah jeera, 3 cardamom, 1 cinnamon, 2 cloves (Roated and powdered)
5 Kashmiri chilli (boiled and churned into a paste)

For the Paste:
3/4 cup onion
2 green chilli
1 piece of ginger

1 1/2 cup curd
2 tbsp besan
1 tbsp cream
1 tsp honey
2 tbsp ghee
Salt to taste


  1. Boil the potatoes and peel them (make sure they are not too soft)
  2. Mix all the ingredients for the stuffing
  3. Cut 1/4 of the potatoes from the top and keep aside
  4. Scoop the potatoes & fill it with the stuffing
  5. Cover the potatoes with the remaining parts & attach it with a toothpick
  6. Heat little oil in a non stick pan & sauté the potatoes till golden brown
  7. Heat the ghee in a pan
  8. Add the onion, chilli & ginger paste. Sauté it until the colour changes
  9. Add the paste of Kashmiri chilli, roasted masala powder, tomato pulp and heat it again for a while
  10. Add the besan with the curd and mix it well and add it to the gravy
  11. Add some salt to taste
  12. Boil the gravy and add honey & cream and mix well
  13. While serving, add potatoes to the hot gravy & garnish with the cashew nut , coriander & paneer