Muringaella Thoran (Drumstick tree (Moringa Oleifera)'s leaves with coconut gratings)

Somehow it is becoming increasingly difficult since Lent started to write my recipe creations. There is a lot of challenges I experience during Lent and quite unexpected too. I guess that is what happens in the spiritual world with a battle between Good and Evil! So it is probably but natural that a lot of these challenges and unwanted concerns arise during the season of Lent. How you deal with it is probably a test of your faith.  Also, I seem to have a lot going on at once and hence the delay in sharing this way too simple recipe.

You can prep this dish when you are free or even whilst doing another activity that does not involve using your hands. You can even get your toddler/little ones to assist. They will definitely enjoy doing so and you can have some fun time with them as well while prepping for the dish.

These  leaves came from my parents' garden. I have always loved the drumsticks' tree leaves. And as mentioned in an earlier blog post we grew up in a villa which had this huge Moringa Oleifera tree growing in our front yard garden! These leaves are rich in Vitamin B, C, Provitamin A, Vitamin K, Manganese, Calcium and yes Protein!! Remember overcooking these leaves as with some other leaves as well would kill some of its nutrients. So it is normally cooked on medium-low heat of up to a maximum of 60°C.

Prepping the leaves requires either some old newspapers or a 'Muram' which is either a bamboo or plastic tray. It looks like this. I have the plastic version and will share the photo soon. So you basically you take the drumstick branches and gently tap it on the newspaper or the Muram and the leaves fall off the branches and stems.

You need to make sure to discard the thinner stems as well as it can get in the way once you cook it and tends to taste more bitter than it should. Also its quite stringy so you really cannot chew your way through it. I have photos of version#1 for you where I experimented cooking the thinner stems. It was a pain to get them out of the cooked dish. So make sure you painstakingly discard the stems prior to cooking.

This is mum's recipe <3

You need:

• 5 cups Drumstick leaves, washed clean and separated from branches and stems*
• Half a small coconut, grated *
• 1/2 tsp of Turmeric powder 
• 1/3 cup Split Pigeon Pea (Toor dal/Tuvara dal), semi-boiled (optional but adds more texture and flavour and not to forget added protein!)
• 1/2 cup Red pearl onions/shallots/small onions
• 1 medium sized onion, finely diced
• 1 sprig curry leaves
• Salt to taste
• Water to sprinkle
• 2 Green chilies, chopped finely
• 2 tsp cumin seeds (jeera/jeerakam)
• 3-4 cloves garlic
• Cooking oil

The Make:

Preparation time: 5 to 10 minutes | Cooking time: 15-20 minutes  | Serves 2 adults

1. Set the washed and separated leaves aside on a colander to drain.

2. Next using a mortar and pestle or a grinder, crush the coconut gratings, garlic, cumin seeds and pearl onions with only a sprinkle of water not more.

3. Transfer the drained Moringa Oleifera leaves and crushed ingredients to a large bowl and add the salt, green chilies and turmeric powder.

4. Add the drained semi-cooked split pigeon peas to the bowl.

5.Splutter mustard seeds in oil a large deep bottomed pot or wok and add the curry leaves.

6. Next add the sliced onion and fry for about a minute or until translucent.

7. Lower the heat to medium-low and add the drumstick leaves with the ground mixture blend and saute slightly. Cover and cook for not more than 15 minutes or until the leaves are cooked and no residual water present. The leaves turn to a nice dark green colour as well.

Serve hot with steamed rice.

*Note:
Since we eat very less coconut in our diet, I restricted it to half of a small coconut you could add more as you require and in proportion to the quantity of drumstick leaves. So for 3 cups of drumstick leaves, I added 1/4 cup of coconut.

Bon Appetit!

Easy make Dinner bread rolls

In speaking with a good friend of mine Kavisha Pinto, she mentioned how easy it is to make dinner rolls. I attempted this make over Christmas when the hubby was late coming home from work for Christmas Eve. I was too busy slaving in the kitchen to step out to buy rolls and I'm glad it worked out that way or else I would have delayed my attempt to make this super easy rolls.

What you need:

• 11/2 cup wheat flour
• 1/2 cup plain flour
• 1 tsp baking powder
• 1 cup milk
• 4 tbsp of mayonnaise
• Pinch of salt (optional)

The Make:
Preparation time: 5 mins | Baking Time: 15-20 minutes | Makes 10 medium sized rolls

1. Preheat the oven to 180°C. You can use a muffin tray if you are concerned about the shape or what I did was randomly divide the dough to 10 different parts and place it on a butter paper on a normal bake tray.

2. In a large bowl, sift in the flour and baking powder. Then add the milk and mayonnaise and stir in well.

3. Add the pinch of salt and mix once more.

4. Bake for 15 to 20 minutes in the preheated oven until browned or nicely puffed up.

Serve hot. Your family is sure to love this esp your little ones :)

Lemon Rice with Paneer

Lemon Rice has always been one of my favourites since childhood. We had a live-in maid growing up and her name is 'Aleyamma'. She often made lemon rice. Though I never liked rice much, a heap full of lemon rice always brought a smile to my face and she made it sooo well. She was quite young so was more like a friend to us. She never hesitated making lemon rice for me whenever I asked as I was such a poor eater back then. I guess I always loved the tangy flavour of the rice and anything salted or tangy found its way in my good books back then.

Ever since I got married, my husband who has always followed all the Orthodox Christian lenten practices, had inspired me to follow the same. So that is 50 days of lent before Easter, 14 days in August before the Feast of Assumption of Our Blessed Virgin Mary, the 7 days before Mama Mary's birthday in September and the 24 days before Christmas.

I wanted to incorporate some protein in the Lemon Rice itself as I was not much in the mood for cooking. I had made some paneer which was in the freezer. So eureka moment I just thought of combining the two.

This is a super simple recipe so I recommend this for a lazy last day of the week or even a busy mid week meal.

You need:

• 2 cups of  Cooked long grain or Basmati Rice
• 1 cup of Paneer, cut into bite size or small cubes as preferred
• A sprig of  Curry leaves 
• 1/2 tsp Mustard seeds
• 2 whole dried Kashmiri Red Chilies, hand torn into pieces ( I left it whole as my toddler is anti-spice eater)
• 1 tsp grated Ginger
• 1 clove of crushed Garlic (optional)
• 1/2 tsp Turmeric powder
• 2 tbsp Lemon juice
• 1/2 tsp Urad dal (split Black Lentils)
• 1 tsp Chana dal (split Bengal Gram)
• Salt to taste
• 1.5 tbsp Oil
• Mint leaves, minced (optional)
• Yoghurt (optional)

**(If you look at the minimal background carefully you can see my little one's angry birds' drinking glass! She was all ready to have her yellow rice. She loved it and her expressions reminded me of mine when I was as young as she was! Smiling from ear to ear ;-) )

The Make
Preparation time: 5 minutes | Cooking time: 15-20 minutes (includes rice cooking time) | Serves : 4 adults

1. In a flat non-stick pan, drizzle and heat some oil. Add the paneer pieces. Pinch and spread some salt over the paneer cubes. Fry until lightly browned on both side.
2. Heat the oil in a large wok or non-stick pan and splutter the mustard seeds.
3.. Next add the curry leaves, followed by the Urad dal, Chana dal and saute well for a minute on medium-low heat.
4. Next add the crushed garlic, ginger, red chilies and saute for a minute.
5. Add the turmeric powder and slowly fold in the rice, taking care not to mash the rice on medium heat for about 2 minutes. Continue tossing.
6. Add the prepared paneer cubes and fold in and leave on heat for a minute folding well.
7. Add the salt, lemon juice and fold occasionally for another minute on medium-low heat.

Serve hot with a cup of yoghurt with some mint leaves on top on the side.

Okra, Drumsticks and Chow Chow in tangy Tomato stew

Chayote or best know in India as Chow Chow is a rich in Vitamin C whether raw or cooked. It has several names (from all over the world) including but not limited to choko, pipinola, ishkus, guatila, sayote, etc.Okra or Lady's fingers adds nutrition in terms of Vitamin A, B-6, C, D, Iron, Magnesium and Calcium. Drumstick (Moringa Oleifera) is yet another vegetable which is a rich source of several vitamins, minerals, protein, etc. This combination of Iron with rich Vitamin C sources ensures higher chances of iron absorption.

Growing up drumsticks were my favourite vegetable be in the form of its pods or leaves. My mom had no issues in my having vegetables unlike some parents who have to fuss over their kids not having their greens. She did have to force my sister though who was a die hard non-vegetarian. Ok before she kicks me (virtually), I better not add to it. I used to refer to the drumstick as 'nyum nyum'. Now my darling little one too is a fan of this vegetable. She enjoys the leaves too. These days it is not sold in the market at metros however my folks give me a good supply when I visit Kerala. It is eaten treasured by us.

There was no shortage of supply of both the leaves and pods owing to the fact that we had a huge drumstick tree growing out in our garden (even though we lived in Dubai, UAE). It also was a source of supply for the neighbours, strangers and such. I remember my mom yelling at strangers picking from our tree who shamelessly went about their business of picking despite the yelling.

There is no source of this recipe, it was been tried due to nutritional factors, tested to improve repeatedly and enjoyed by us several times in our home.

You need:

• 8-10 sticks of drumsticks, peeled and cut into pieces (1 stick makes about 3-4 pieces)
• 3 medium sized chow chow, diced finely
• 1/2 kg lady's fingers, chopped into bite sizes
• 4 cloves of garlic, crushed
• 1/2" ginger, crushed
• 3-4 large tomatoes, finely diced
• 1/2 cup of tomato puree
• 2 green chilies (slit lengthwise)
• 1 tbsp garam masala
• 1 tbsp Kashmiri Chili powder or Paprika powder
• 1/2 tbsp Amchur (Dry Mango Powder)
• 1/2 tsp Turmeric powder
• 1/2 tbsp Coriander powder
• 2 tbsp tamarind water
• 1 tbsp oil
• 1/2 tbsp cumin seeds
• 1 large onion, diced
• Salt
• 2 - 4 cups drinking water

The Make:

Serves 5 adults | Preparation time: 10 minutes | Cooking Time: 20-25 minutes

1. In a wok, add the oil and splutter the cumin seeds and add diced onion for a minute or until translucent.
2. Next add the ginger, garlic, green chilis and saute for about a minute.
3. Add the lady's finger and saute well for about 5 minutes.
3. Toss in the tomatoes and blend in until softened.
4. Add the dry spices and saute for about a minute. Add in the tomato puree and salt.
5. Next add the chow chow and drumsticks and cover and cook for about 10 minutes on medium-low heat.
6. Add the tamarind water and drinking water as required for the gravy and cover and cook for another 10-15 minutes taking care not to over soften the veggies.
7. Toss well and serve with rice, rotis or your choice of flat bread.

Bon Appetit!

Aamras Puris with Alu Bhaaji (Fried Mango-pulp Indian bread with spiced Potato mash)

Puris are unleavened, deep-fried Indian bread that are most consumed for breakfast. In our home, puris are made with a blend of wheat flour and refined wheat (plain) flour. This time I wanted to try something different so I explored the Rice flour option with wheat flour and I had some mango pulp as well so I added that to the mix. It turned out #fabulous as was expressed by my toddler and hubby :)

In the spirit of trying the new blend of Puri dough, I thought let's take it a step further and make a different kind of Alu Bhaaji to go with it. With some of the extra potatoes, I made some potato wedges for my toddler and reserved some of the Aamras (mango pulp) as well.

Normally Aamras is served on the side but I thought it might be fun to incorporate some of it in the Puri dough.

You need:

For the Aamras:

• 3 fully ripe Mangoes (Alphonso), deseeded and pulped
• Powdered sugar to taste (optional)
• 1 tsp Cardamom powder
• 1 tbsp cream (optional)
• Pinch of saffron strands or crispy onion strands (optional) -for garnish

For the Aamras Puris:

• 3 cups of wheat flour (chapatti flour)
• 1/2 cup of rice flour
• 2 tbsp of ghee (clarifed butter)
• 1/2 tsp Salt
• Water to make the dough
• Cooking oil for deep frying
• 1/2 the quantity of the prepared Aamras

For the Alu Bhaji:

• 4 medium-sized potatoes, boiled and skinned
• Salt to taste
• 1/2 tbsp Garam masala powder
• 1/2 tbsp Raw mango powder
• 1 medium-sized onion
• 1 tbsp Ginger-garlic paste
• 2 tbsp of water
• Drizzle of oil

The Make:
Preparation Time: 20 minutes | Cooking Time: 15 minutes | Serves 4

The Aamras:
1. Blend  the mango pulp, cardamom powder, sugar as per taste and cream (optional). If you use the cream, you will get a lighter  colour of the mango pulp blend.
2. Reserve half of the Aamras for the puris and then chill the remaining in individual serving bowls.
3. Garnish with saffron strands or crispy onion strands if desired

The Aamras Puris:
1. Combine the wheat flour, rice flour and salt. Add in the ghee and mix to crumbs.
2. Add the reserved quantity of aamras and mix in. Next, add in the water bit-by-bit and knead to a stiff dough.
3. Divide the dough into equal portion and roll into balls. Next using the rolling pin, roll the dough balls into flat rounds.
4. Heat enough oil in deep-bottomed wok and lower heat on medium flame, when oil is hot enough.
5. Carefully slip in the rolled-out puri in oil and fry both sides until golden brown. Drain and set aside on a kitchen towel and repeat till all the rolled out puris are fried.

The Alu Bhaaji:

1. Heat the oil in a skillet and toss in the onions. Fry until translucent.
2. Add the ginger-garlic paste and saute for about a minute or until the ginger-garlic paste leaves the sides of the skillet.
3. Next add in the garam masala, salt and raw mango powder and saute for another minute with about a tbsp of water.
4. Mash the potatoes separately and add the potatoes to the spices mix and saute well.
5. Add the additional tbsp of water to prevent sticking to the base of the dish and saute for about a minute.

Serve hot with the puris and chilled aamras.

Hope your guests/family enjoys this dish as much as my family did!

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Fried Rice - Mummy's recipe

As I mentioned in the Duck roast post, this Fried Rice would be an excellent accompaniment to the Duck Roast. Not only is this a simple to make accompaniment, it is also goes well with the Duck Roast Gravy! I used to always resign myself to the fact that rice was something I was never good at making esp. Fried Rice, Biriyani, etc. Well not until I followed mum's instructions to the 'T' and also had a televised encounter with Jamie Oliver :) So all it takes is good listening (and might I add obeying) skills to get it right (after a few tries).

This one is mum's recipe so it turned out pretty fab (Thank God as I had guests to feed).

To make this simple Fried rice,

You need:

• 3 coffee mugs (about 600 gms) basmati (long grained) rice 
• Salt to taste
• 1/2 tsp cardamom powder
• 1 large onion, diced finely
• 1" ginger, diced finely or ground
• 1" cinnamon stick
• Veggies of your choice - carrots, green peas, beans, etc., diced finely
• 6-7 cups of drinking water
• 1-2 tbsp of cooking oil
• 1 tbsp of ghee or clarified butter (optional)
• Drizzle of oil (optional)

Method:

Serves 7 adults | Cooking Time: 15 minutes | Preparation Time: 15 minutes (to 1 hour)

1. Clean the rice and then soak for at least for at least 15 minutes to 1 hour. The reason for this is that the more you soak it, the lesser water would be required to be added during the cooking process which means lesser possibilities of turning up with a less than fluffed rice.
2. Boil 6 cups of water with salt and cardamom powder and a drizzle of oil (optional) to avoid the rice from sticking (I did not add any oil at this stage and it turned out fine) in a non-stick pot.
3. When the water comes to a rolling boil, lower the heat and take out a palm full of the soaked rice bit by bit, add it to the boiled water and discard the soaked water. Cover and cook until the rice comes to a boil. Turn off the flame and leave covered.
4. Heat the oil in a wok/non-stick pot and toss in the onions.
5. Saute the onions with a pinch or less of salt until translucent and then add the ginger and saute for a minute.
6. Toss in the cinnamon stick and saute for another minute.
7. Next add in the veggies and saute for a few minutes (with ghee - optional) until translucent.
8. Transfer the sauteed veggies to the half cooked rice and add another cup of water if required. Cover and cook for about 15 minutes on medium flame*.
9. Fluff the rice with a fork before serving. Serve hot with your favourite dish or Duck Roast.

*Tip: Medium flame as it would get too stodgy and take more time on low flame.

These pictures are again from a time before my blogging adventure began. I will replace them once I make this dish again. Just had to share the recipe as its only 4 days to go to Christmas :) 
Merry Christmas all!

Roasted Pumpkin Soup for the Soul! - A Winter Special

Brrrr.....winter is here again! This year we have had the quickest and shortest summer and the earliest winter. No complaints! I most definitely prefer pleasant weather than scorching heat after having moved to India from my favourite desert where I was born and raised! I hear that this year Dubai has been and will be experiencing rains and frost esp since the last week and into the next couple of weeks.

While Mother Nature waves her magic wand to bring in surprising changes to the weather, we do our best and help stay warm during these chilly nights. What better to have during these cold nights for a dinner than a nice hot bowl of soup! Pumpkin is one of those neglected veggies but in reality its health benefits are far too many to miss out on this delicious veggie. You can make both as sweet and savoury dishes with this humble vegetable. With Halloween come and gone, perhaps many may not want to hear of pumpkin. This soup however should not be missed! Not only is it an easy make it is packed fiber, vitamins and minerals that would help you build immunity to what the cold weather brings. Many nutrition research reviews have also claimed that the modest pumpkin has helped prevent several diseases including but not limited to heart disease, Type 2 diabetes, arthritis and even cancer!

This recipe was inspired by Donna Hay -from her TV series Fast, Fresh and Simple! I did not add the honey though and instead added cinnamon and garlic cloves for that extra punch! Also I topped the soup with croutons and glazed onions.

To make this delicious pumpkin soup,

You need:

• 1.5 kg pumpkin, cut lengthwise and seeds scooped out
• 2 cup veg/chicken stock
• 100 ml cream
• 1/2 tbsp natural honey (optional)
• Pinch of cinnamon
• 1 large white onion
• Rock salt, to sprinkle
• EVOO/Olive oil, to drizzle
• 4 cloves of garlic
• Pinch of salt and pepper

For the garnish:

• 2 slices of bread, chopped into cubes
• 1/2 onion, finely diced
• 1/2  tbsp Butter (optional)
• Sour cream (optional)

The Make
Serves 2-3 | Cooking Time: 20 minutes | Preparation Time: 60 minutes
Source: Donna Hay

1. Preheat the oven to 200°C.
2. On a baking tray, place the garlic cloves and onion in whole with skin on and the pumpkin with the cut side up.
3. Drizzle with a little EVOO and sprinkle some salt on top.
4. Bake the pumpkin for about an hour or until the pumpkin softens and starts to brown. Scoop the pumpkin out of the skin and into the blender. Pop out the flesh from the garlic and onion, discard the skins and transfer it to the blender.
5. Add half of the stock and blend until smooth.
6. Add the blended mixture to a saucepan and pour in the remaining stock, cinnamon, honey (optional), cream, pinch of salt and pepper and whisk carefully over medium-low heat and bring it up to a boil.
7. For the croutons you can either toss the bread  into the heated oven with a drizzle of EVOO or heat it on a saucepan with some butter.Also take about 1/4 tbsp of butter and glaze the onion.
8. Serve your healthy pumpkin soup hot with croutons and glazed onions or sour cream on top.

Spanish Omelette [Tortilla de patatas con cebolla (with onion)] - Hubby's Special!!

It was the morning of our fourth wedding anniversary and hubbykins decided to chef the morning breakfast with a surprise make. I saw some sausages defrosting and potatoes coming out of the tray and was wondering what we were going to have...hmmm!

We had some of these wonderful Spanish omelettes at a live counter at the hotel where we stayed for our honeymoon and once after. Of course this one was made after Anup reviewed a couple of recipes and finally decided that this was the one he would make. I definitely enjoyed it to the very last bite.

There are several versions of Spanish omelettes that you would find. Some are made with chorizo toppings and vegans would probably find thinly sliced mushrooms as an option.

What a truly pampered way to start our special day...I cannot believe that it has be four awesome years together. Time sure flies...

Remember while making these omelettes, that the success factor depends on how thinly sliced the vegetables or chorizo are and incorporated into the omelettes. Another success factor relies on the tossing of the omelette.

You need:

• 4 large eggs
• 4 chorizo sausages/other sausages, finely diced * see notes for substitutes
• 1 large potato or 2 medium potatoes, grated or chopped finely
• 1 large onion, purple or white, finely diced * see notes for preferred
• Oil as required
• 1 sprig parsley, finely diced
• Salt to taste
• Smoked paprika or pepper to taste

The Make:
Preparation Time: 10-15 minutes | Cooking Time: 15 minutes | Serves 2 adults

1. Heat about 1 tbsp of oil in a non-stick pan and saute the chorizo sausages until lightly brown. Set aside.
2. Next 1 tbsp oil and toss in the onions and grated potatoes on medium low heat. Allow the potatoes to cook through for at least 10 minutes taking care not to burn. Once cooked, strain the potatoes and onions in a large colander allowing the excess oil to drain off.
3. Next whisk the eggs well and toss in the parsley, seasoning/condiments, the potatoes and onions.
4. Heat some of the drained oil in a pan checking if there is enough to grease the corners of the pan and add the whisked ingredients evenly.
5. Turn the heat to medium and allow the egg to cook for a minute. Top with the chorizo slices and cover and cook until the egg base seems set.

6. Tuck the spatula around the pan to ensure that any loose egg would run to the bottom and get cooked. Allow  to cook for a half a minute on low flame.
7. Next loosen the bottom using the spatula and using a plate toss the egg onto the plate and slide the egg onto the pan again to cook the other side for another minute to two minutes.

8. Repeat step 7 a few more times allowing to cook briefly on each side before flipping over. Ensure to press the sides each time using the spatula to keep the shape intact.

Serve with your favourite flatbread or baguette. Bon Appetit!


Notes*:
1. Veg option: Finely diced mushrooms (of your choice)
2. White onion is preferred owing to the flavour variance

Summer Thirst Quenchers - Watermelon Mocktails, Shooters, Punch and Coolers - 4 recipes in one

Wow! So this was an incredibly exciting make. I had an hour to do it all including prep the ingredients. Why? Well let's just say I decided to start out on it when day light was almost running out!

I thought about posting each recipe one by one but since they are simple makes I decided to include it all in one post as it features one main ingredient across the board - Watermelon! A definite summer fruit!

I made all 4 recipes with 3/4 of a medium sized sweet and juicy watermelon.

Recipe # 1: Margherita Style Watermelon Mocktail

This one was relished by my toddler, especially cause of the sugar on the rim and the kind of glass from which she was allowed to drink :)

For this recipe,

You need:

• 1 cup fresh watermelon, chopped and pureed
• 1 tbsp sugar, granulated
• 1/2 tsp grenadine (Optional- I didn't add this)
• 1 cup ice cubes
• 1 tsp grenadine syrup (optional -  I did not use it)

The Make:
Preparation time: 5 minutes | Mixing/Serving time: 10 minutes | Serves 2





1.Blend all the ingredients in 10-15 seconds.

2. Strain the ingredients and pour into sugar rimmed martini glasses.

Recipe # 2: Cucumber and Watermelon Coolers

If you do not fancy too sweet a drink, then this is the perfect summer cooler for you!

You need:

• 1 cup of watermelon juice (pureed and strained)
• 1 large cucumber, skinned, cut into chunks and juiced (reserve the skins for garnish if you like)
• A few mint leaves
• 2 tbsp of natural honey
• 2 tbsp of lemon juice
• 1 cup ice cubes

The Make:
Preparation time: 10 minutes | Serves 2

1. Mix the watermelon and cucumber juice.
2. Combine the honey and lemon juice in another bowl.
3. Blend the watermelon-cucumber juice with the honey-lemon and ice cubes. Taste if more honey is required.
4. Pour into two tall glasses and garnish with the mint leaves and cucumber shavings. Serve cold

For the cucumber shavings, you can use a toothpick to hold it into a design.

Recipe # 3: Ginger-Celery Watermelon Shooters

I promise you that this drink would give you a rejuvenated kick and stay hydrated to beat this low due to summer heat.

You need:

• 2 cups of watermelon , diced
• 1/2 cup of diced celery
• 1/2 tsp of grated ginger
• 1 tsp of apple cider vinegar
• Ice cubes (optional)
• Celery sticks- chopped to garnish

The Make:
Preparation Time: 5 mins | Serves 2

Pumped with Vitamin C, this is a perfect pick-you up drink in the summer.

1. Blend the ginger, vinegar and celery for 20-30 pulses.

2. Combine the watermelon and blend for another 20 seconds until smooth.

3. Chill and serve cold or over ice.

4. Garnish with celery sticks

Recipe # 4: Melony Mango Cooler Punch

Your kid(s) would love this one! Sweet and cool to beat the summer dehydration. Pulpy or can even be strained if you do not like pulp.

You need:

• 1 cup watermelon chunks, pureed
• 1 cup of mango juice
• 1 cup of cranberry juice (optional)

The Make:
Preparation Time: 5 minutes | Serves 1

1. Combine the watermelon puree and mango juice. Strain if you want to avoid pulp.

2. Chill (in a bowl for larger quantities) for 20 minutes before you serve.

3. Put in a funny straw for kids.

Tip: For kids make sure you make more than you feel they would normally drink. It is kids' party success drink :)

This would make a perfect party drink for kids.

Mango Lassi - Flavour of the season - 2 ways!

I needn't tell you why mango? Mangoes, Mangoes, everywhere, lots of sweetness ratios, sizes and shapes. Of course as I mentioned in my earlier post. My toddler is now in no interest to drink hot milk. So I need to think of newer ways to get that milk in her :) And since its hot..hot...hot, what better way to beat the heat than think of different coolers! Made the best of the mangoes this season!

I made this Mango Lassi in one way for me and one for her. Hers had sugar and mine had none just the sweetness of the delicious mango with a tad bit of cardamom and a pinch of salt to enhance the flavour of the mango. Saffron threads can also be used. Just make sure to powder this first and blend in milk before mixing in.

You need:

• 2 medium sized sweet, juicy mangoes, diced into medium sized pieces
• 2 cups of homemade plain yogurt (you can used the store bought variety)
• 1/2 cup milk (toddler variety of lassi)
• 2 tbsp sugar (toddler variety of lassi)
• Pinch of salt
• Pinch of cardamom powder
• Mint leaves (desired)
• Ice cubes ((if desired)
• Pinch of saffron (if desired), 1/4 cup milk

The Make:

Servings: 2 tall glasses | Preparation Time: 10 minutes

1. Cool two glasses with ice.  Alternatively chill the glasses in the freezer.

2. Powder the saffron if you are using and blend it with 1/4 cup milk, salt and cardamom powder. Set aside.

3. Blend the mangoes and yogurt. Set aside 1 glass of mango-yogurt with the saffron milk.

3. Next add in the sugar and  1/2 cup milk to the remaining mango-yogurt blend and then pour into a cooled glass, after taking out the ice and residual water from the glass if you used ice. Serve with hand picked mint leaves on top. The texture will be smooth and creamy.

4. For the saffron mix, blend once more and serve with mint leaves on top. Serve cold.

Cheers...drink up! Enjoy!

Banana Milkshake

Summer time is kicking in and its time to bring out that blender with the seasonal fruits for those delicious and cool juices and shakes!

I feel almost stupid to write this recipe as it is so simple.. but I just want to give a cool welcome to this warm weather.

I have tried this one two ways, one for my toddler and another way for me:)



You need:

• 2 ripe bananas, roughly chopped
• 1/2 a beer mug of ice cubes
• 3-4 tbsp of sweetened cocoa or 1 tsp of cinnamon
• 1 tsp of vanilla extract or essence
• 2 cup of milk of your choice
• 1 tbsp of honey or brown sugar - if you are using cinnamon instead of the sweetened cocoa

The Make
Serves 2 | Preparation Time: 2 mins | Cooking Time: 0 mins

1. In a blender, toss in all the ingredients and blend once on high and once on medium and low.

2. Pour in the ingredients into individual serving glasses or pre-chilled beer mugs.

3. Serve cold with a funny straw or top with a mint leaf or two if you are opting for cinnamon.

Cottage Cheese with Green Peas (Paneer Matar) - Hubby's Special!!

One night, on returning from work, Anup returned with groceries (though I clearly remembered I didn't ask for anything we needed) and announced that he decided to make us dinner. Of course we weren't told what it was until he wanted to know where I had stowed away some of the ground spices.

Paneer Matar

You need:

• 500 gms cottage cheese (paneer), cut in cubes
• 2 medium sized tomatoes, diced
• 150 gms green peas, pre-cooked
• 11/4 tbsp Garam Masala
• 1/2 tbsp Red Chili powder
• 2 green chilis, diced
• 1 large onion, diced
• 1 tsp turmeric powder
• 1/2 tbsp coriander powder
• 1 tsp cumin (jeera) seeds
• 1 tbsp cooking oil
• 1 tbsp ginger-garlic paste
• Salt to taste
• 1 sprig Coriander leaves, chopped (optional) 

The Make:
Serves 4 adults | Preparation Time: 10 minutes | Cooking Time: 20-25 minutes

1. Heat the oil a non-stick, deep-bottomed skillet. Add the cumin seeds and allow to lightly brown.

2. Saute the onions and when translucent, add the ginger-garlic paste.Allow to cook for a minute.

3. Next add in the green chilis and saute for half a minute.

4. Next, stir in the tomatoes and spices. Cover and cook for a minute.

5. Add the cottage cheese cubes and saute well, making sure not to break the cheese.

6. Next add in the cooked peas and cover for about 5 minutes.

All ingredients added in

7. Add the salt and top with coriander leaves.

Paneer Matar ready to be served

8. Serve hot with roti, naan, chapati or any other flatbread

Paneer Matar with Roti

Needless to stay we were pampered that night with a delicious dinner enjoyed both by our toddler and me. Special note to Bachelors: This is a very easy make and a must try! Bon Appetit!

Thai Coconut Rice

This is by far the simplest and most flavoursome rice preparation ever. I made this preparation, this afternoon and served it with Thai Chicken in Kumquat Sauce.

Thai Coconut Rice with Thai Chicken in Kumquat Sauce

I had made some Fish Stew earlier and served it with the Thai Coconut Rice as well. It goes well with the Stew as well. I will share the Fish Stew recipe sometime this week.

Thai Coconut Rice with Fish Stew

To make this simple rice,

You need:

• 400 gms of Basmati Rice or Jasmine Rice
• 3 cups of  coconut milk (you can also use the reduced fat version in a can)
• 3 cups of boiling water
• 1 tsp salt

The Make

Serves 3-4 | Preparation Time: 10 minutes (if fresh Coconut milk is used) | Cooking Time: 10 minutes

1. In a deep bottomed pan, place the rice, water, coconut milk, salt and bring to a boil over medium heat.

2. Then reduce the heat to low and cover and cook for 10 minutes or until the liquid is reduced or absorbed.

3. Fluff with a fork and remove from heat.

Thai Coconut Rice

Serve with Thai Chicken in Kumquat Sauce. This rice also goes well with Indian curries as well.

Thai Coconut Rice with Thai Chicken in Kumquat Sauce