Custard Pot Pies With Vermicelli

          This recipe is a fusion of two popular Indian desserts – custard  ( vanilla pudding ), usually served chilled and sweetened vermicelli which is always relished hot . It may look like a long recipe but trust me it is ready in thirty  minutes. We…

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Picnic Sandwiches

Picnics are fun for sure. But what makes them more fun is all the dining experience we have amidst nature and its beauty.  Many a times, we are tempted to pick up junk or unhealthy food for picnics. Maybe once in a while you can do that but what if…

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Wellness Fridays : Spiced Butter Milk

Guest recipe by Soumya Palivela   This low calorie and cooling drink can be enjoyed by adults and kids alike. And because it’s summer vacations and we all know how kids are super charged during summer vacations ( when are they not charged ????)  and super thirsty too, this is…

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How to Dry Roast Jeera/ Cumin Seeds

  Having roasted cumin seeds handy in your kitchen is a wise thing to do. You can use them in different dishes to enhance their flavor. Sprinkle these brown seeds over salads, soups, raitas ( Spiced Yogurts), sandwiches to enhance the flavor of those dishes. Heat a small pan. When…

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Tofu Medley

  April is upon us. Now is the time to experiment with salads and the likes. This salad is quite flexible. Remove any ingredient which you don’t like, or add a new ingredient as per your taste. Enjoy this salad either cold or warm.            …

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Calming Turmeric Tea

 Spring has definitely sprung but it has brought high amounts of allergens in the air as well. Many of you have been asking for this recipe. Try this tea as soon as you begin to feel sick. Or just drink it couple of times a week to keep a check…

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Hot and Sour Soup ( Indo – Chinese )

  #006   Most restaurants serve Hot and Sour soup which is unpalatable. I’m not saying it because I’m a hot and sour soup lover and I could not find a single restaurant serving a good bowl of this soup in our own city. When you make huge batches of…

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Chilli Sauce

#005 This sauce comes handy when you are cooking Chinese. I add it to soups, gravy or just as a dipping for that extra kick. You can make a big batch and refrigerate for a week. Ingredients 2 green chilies ( I used serano peppers) ¼ cup vinegar ¼ teaspoon…

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