Veg Ball Manchurian:

Super tasty and popular Indo -Chinese dish. It is served as a side dish with Noodles or Fried Rice. It is either ginger /garlic flavoured, and I usually prefer the ginger one and am sharing the same with you all.

At first, grated veggies are bound together to make a roundel, then deep-fried in hot oil. Once the veg ball is deep-fried and ready, dish preparation doesn’t take much time.

How I make –


For Veg Ball:

Cabbage – around 200 grams

Carrot – 1 small

Capsicum – ½

Spring onion – 2 springs

Green chilli – 1

Ginger juveniles – 1  tsp


Corn flour – 1 tablespoon

All-purpose flour – 1 tablespoon

Rice flour – 1 tablespoon

For Gravy:

Oil – 2 tablespoons

Ginger juveniles – 1  tablespoon

Spring onion – 3 bulbs + greens

Capsicum – ½

Schezwan  Sauce – 1 to 2 tablespoons

Soy sauce – 1 tablespoon

Vinegar – 1 tablespoon

Tomato sauce – 2 tablespoons

Salt – as needed

Corn flour – 1 to 2 tablespoons


-First, we will see the method of deep-fried veg balls:

-Grate or chop cabbage, carrot, and green chilli in a vegetable chopper/food processor.

-Chop capsicum, and spring onion, mix all the sauces in a small cup and keep.

Take one bowl, mix chopped veggies, green chilli, and ginger, sprinkle flour, add salt at the end, and start binding together to make a ball.

-Deep fry all these balls and keep them aside.

-For the sauce,

-make a slurry of cornflour in a cup of water and keep it aside.

-Heat oil, drop ginger, and bulb part of spring onion (chopped) and fry for 2 minutes.

-Add Spring onion bulb part and capsicum and fry for a while.

-Add all the sauces and fry for 1 minute and add 2 cups of water ( I usually use starch water, which we drain while preparing noodles or rice, to make this gravy. It tastes and gives a nice texture.)

-Boil, add cornflour slurry and boil nicely until the sauce looks glossy and the consistency becomes thick.

-Adjust the seasoning, salt and water. Drop those fried veggie balls and allow to boil once garnish with spring onion greens and serve with fried rice or noodles.

Mango Yogurt Parfait:

Everyone loves mango season and enjoy as much as possible before it vanishes from the fruit carts.

Today, I am sharing my little healthier version of mango parfait, when compared to other versions, which usually has loads of fresh creams.

Here, I normally use digestive biscuit base, hung curd with little fresh cream which is flavoured with fresh cardamom ( I like cardamom with mango 😀 ) , Chopped fresh fruit , lastly garnished with crushed almond praline (chikki).

Let us see the procedure , which suffice for 4 tall glasses –


For Biscuit base:

Digestive biscuits – 12

Sugar – 1 to 2 tbl sp of brown sugar ( can use normal sugar as well)

Butter – 1 tbl sp

For Fruit base:

Mangoes – 2 (Alphonso works well)

Sugar – 1 tsp

For Cream base:

Hung curd or yogurt – 1 to 1½  cup ( adjust accordingly)

Fresh cream – 50  to 100 grams ( adjust accordingly)

Sugar – 3 to 4 tbl sp ( according to your taste)

Cardamom powder – ½ tsp

For Almond Praline: ( you can use cashew as well)

Brown sugar  – 2 tbl sp ( you can use normal sugar as well )

Slivered almonds – ½  cup

Butter – 1 tbl sp


-Make Praline by heating sugar until it turns brown liquid form without stirring or disturbing in low flame. When it turns golden, add almond, butter give a stir and spread on kitchen counter.

-When it is cool, take the crunchy block and crush by using pestle . keep aside.

-Now, Chop mangoes into small chunks, add sugar and give a stir and keep it in a fridge.

-Next, Biscuit base. Crush biscuits make a powder. Add sugar, butter, and mix all these by using your hand. It should hold the shape, while pressing in between your palm and fingers.

-Now, for the cream base, take a wire whisk ,beat hung curd, add cream, sugar, cardamom powder and whisk until it is creamy.

Now comes the assembling part:

-Take 4 tall glasses. First pour 2 spoons of yogurt mix. Over to that, biscuit crumb, then chopped mangoes.

-Repeat the same sequence: yogurt, crumb , fruit. Lastly divide all the leftover curd equally into 4 glasses at the top and garnish with almond praline and serve, enjoy your treat.









Red velvet Cake :

Hey, this is Anushree here and this is my first guest post on my mom’s blog! I have been home from college for a few days now and thought I’d make something special as Christmas is coming up and my sister is coming back from college in 2 days! So, I decided to make a Red velvet cake.

Yes! You heard it right. It is not deep red in colour but filled with healthy ingredients. It is No Artificial colour and No All-purpose flour recipe. And to pull this off, I obviously needed some assistance from an expert in healthy cooking, who happens to be my mom, so that worked out great for me!

In olden days, Red velvet cake was made with All-purpose flour and Beets. Here I have used Mixed healthy flour ( Amaranth , Red rice and Almond flour) with beetroot. So, it is not a white cake with red dye.

While frosting, instead of new age cream cheese, I have opted for an original Ermine icing , which is also known as boiled milk frosting. Here, instead of All-purpose flour I have used mixture of  Almond flour and Arrowroot powder with milk to attain a creamy and flowy texture.

Here is my recipe- Fits for 9” spring foam pan.


For the Cake:

Beetroot – 1 (small,  to get 3 tablespoons of puree)

Amaranth flour – 1cup

Brown rice flour – 1cup

Almond flour – ½ cup

Cocoa powder – 1 tablespoon

Cooking soda – 1 tsp

Salt – ¼ tsp

Eggs – 2

Brown Sugar – 1 ½ cup

Butter – 200 grams

Vanilla – 1 tsp

Buttermilk – 1 ¼ cup

For the Frosting:

Milk – 1 cup

Almond flour – 5 tablespoons

Arrowroot powder – 1 tablespoon

Butter – 50 grams

Sugar – ½ cup

Vanilla – 1 tsp

Desiccated coconut – as needed

Slivered Almonds – As needed


To Bake the cake:

-Pre heat oven for 180° C . Line the baking tray and keep it ready.

-Cook Beetroot in a pressure pan for 2 to 3 whistles, peel the skin and grate.

-Measure every ingredient and keep it ready. Melt butter and keep aside.

-Take a mixer jar, make a paste of grated beet with ¼ cup of buttermilk ,which we have kept for the batter preparation.

-Take one glass bowl, beat eggs, then sugar, melted butter ,pureed beetroot, vanilla and lastly one cup of buttermilk.

-Beat everything until it is well mixed and keep aside.

-Now take one more bowl, put all the dry ingredients, all the three flours, cocoa powder, salt and cooking soda. Sieve couple of times or dry whisk and keep it ready.

–Pour the previously prepared wet mixture to dry ingredients and fold the batter by using any spatula.

-Pour the batter in lined baking tray and keep this for baking for 40 -50  minutes or until done.

-Before removing, check with a knife by inserting, in the baked cake. It should come out clean.

-Cool the cake completely before doing the frosting part.

Method for Frosting:

-Take milk ,Almond flour and Arrowroot powder in a saucepan. Boil the mixture until it is cooks and becomes creamy.

-Switch off the flame, add in butter ,sugar and Vanilla, mix well. Cool the mixture and keep it in the fridge to cool further making it more solid. ( I have not kept in the fridge)

-Now, slice the cake, make a 2-equal slice, Apply the frosting on first layer and cover it with the second slice.

-Now pour frosting on the top, as well as apply at the sides as well. Take desiccated coconut and dust at the top as well as at the sides.

-Decorate the cake with slivered almonds and serve and enjoy with the family <3


For Egg less version, please use any egg replacer or 

Flax gel:The basic ratio is 2 ½ tsp of flax seed powder and three tablespoons of  hot water  and then you simply whisk in the mixture until it becomes gelatinous  to replace one egg.

Cranberry and White chocolate cookies:

It is an easy, eggless, one bowl recipe. No baking powder or soda in it. To increase the protein quotient, I have added little moong ( green gram dal) flour as well. These white chocolate cranberry soft, chewy , flavourful cookies are so simple and so addictive! 😀

Cranberries and white chocolate make the best Christmas coloured cookie. You can see one more green gram flour/ gluten free cookie over here .


All-purpose flour – 3/4cup

Green gram/ Moong dal flour – ¼ cup

Butter – 100 grams

Sugar – ½ cup (powdered)

Dried cranberry – ¼ cup

White chocolate chips – ¼ cup


-Mix All purpose flour and moong dal flour and keep it ready.

-Beat butter and sugar until fluffy and soft, either by using hand or food processor.

-Now add flour and mix until u gets uniform mass. Add in white chocolate chips and dried cranberries and make a dough.

-Now take one cling film sheet and keep this dough over it, on a flat surface and make squarish or round log, maintain uniform shape and cover with wrapping. Keep it under refrigeration for an hour.

-Now take your baking tray and line with a butter paper.

-After one hour, remove this dough from the fridge and unwrap the Clingfilm cover, make slices of ½” thickness and arrange these pieces in a lined baking tray.

-Bake in a pre-heated oven at 170°C for 14 to 18 minutes.

-Cool this on a wire rack and store this in an airtight container.

-My family just loved it and hope you also like it as much as we did.

Spinach, Corn and Cheese Sandwich:

When I hear the name of spinach and corn sandwich or while making, my memory normally goes back in time. We got introduced to this sandwich in Indigo flight long ago. My daughters used to just love the sight of it and used to enjoy their flight travel, mainly because of spinach and corn sandwich. Because of their fondness towards the sandwich, I used to make this at home and today once again I made it for them and decided to write, my version of recipe.


Bread slices

Cooked corn – 1 cup

Bunch of spinach – washed and chopped

Whole wheat flour – 2 table spoons

Milk – 1 cup

Butter – 1 table spoon

Chopped garlic – 4


Pizza Seasoning or oregano – 1 tsp

Chilli flakes – 1 tsp

Grated cheese – as needed


-Dry roast whole wheat flour, take out, mix with hot milk and make a paste and keep aside.

-In the same kadai, add butter, toss garlic, chopped spinach and cook.

-Add in roughly churned cooked corn, flour added milk paste, boil.


– When mixture becomes thick, add seasoning of your choice, grated cheese and mix.

-It is our sandwich filling.

-For sandwich preparation, apply this mixture, over one slice, cover with another slice of bread.

-Apply butter on the outer surface and place it in a sandwich maker and roast.

-Enjoy with ketch up.










Lemon thumb print cookies:

When I have homemade lemon curd, I use it in my baking and enjoy the tangy taste. Usually I make lemon thumb print cookies by using All-purpose flour and now a days, due to my healthy baking concept wanted to use healthy flour. I thought of using my Oats cookies recipe as a base and proceeded. It worked out and I am sharing the procedure of thumb print cookies using lemon curd.  I have already shared my home-made lemon curd recipe as well as oats cookies recipe separately in my blog. Link will be open, if you enter the highlighted words.

Now we will see how I made this.


Whole wheat flour -1 cup

Powdered oats – 1 cup

Sugar -1 cup

Baking soda -1 tsp.

Vanilla essence – 1 tsp.

Ghee /Clarified butter – ½ cup

Milk – 2 table sp to 3 tbl sp (to bind)

Lemon curd to fill the indent.


-In a mixer jar, powder oats, measure and keep aside.

-powder sugar and keep aside.

-Now take one mixing bowl, take all the dry ingredients like whole wheat flour, oats powder, sugar powder, baking soda, vanilla essence and mix it thoroughly by using hand ,so that flavor will spread uniformly.                

-Now mix in melted ghee and bind it together. If it is a little dry, add one to two table spoons of milk, if it binds and holds a shape well and good. Otherwise add one more table spoon of milk and make a ball like Chapati dough.               

-Now pre-heat your oven in 170°C. Line the baking tray with butter paper.

-Line your cookie tray with butter paper or aluminium foil and keep it ready.

-Take one small cookie scoop or a Table spoon to shape the dough into semi-circle balls and place at a lined tray.

-Make an indent at the centre, by pressing your index finger.

-Fill the indent with lemon curd.

-Bake 12 to 15 minutes or until base becomes light brown in colour and seeing some cracks around the edges.                  

-Now don’t disturb these beauties and allow them to cool completely. Then you can store this in an airtight container.



Peek a Boo “Baked Gulab Jamun cheese cake”:

Long ago, I mean in and around 2015 I tried the No bake cheese cake with hidden Jamun inside on the event of my hubby’s birthday. I was wondering what to make, and I thought, why not a mix of what he likes? He loves Badam milk and Gulab jamun; so, I thought of combining these two flavours and made a jamun cheese cake and he did wonder about the flavour. The upper layer of almond milk flavour went well with the Gulab jamun and the cheese cake was a very big hit! At that time, my recipes used to publish on Readoo and you can see it over here.

Today, we are celebrating our 20th year of marriage as well as 2nd year of my blogging. So, I thought of improvising my idea and went ahead with the same flavour but baked version as well as non-baked top layer.

To mark the occasion, I made my signature cheese cake flavour with a little additional twist and here is the recipe-


For the first layer (Crust):

Choice of any crackers biscuits – 1 ½ cup to 2 cups (powdered)

Sugar – 5 to 6 table spoons

Melted butter – 1/3 cup

Gulab Jamuns – Dried (sugar syrup removed)


-Pre- heat oven at 165°C

-Combine all the ingredients from biscuits powder, sugar and melted butter. It becomes like a wet crumb.

-Take a 9 to 10” spring-form baking dish, press this crumb at the base by using any one of your measuring cups.

-Crumb should be slightly above the base at the edges.

-Before heading towards the second layer, arrange all the Gulab jamuns according to your wish.

For the second layer (Filling):

Cream cheese – 3 tubs (238 grams or 250 grams)

Sugar – 1 ½ cup

Eggs – 4 (separated)

Lemon juice – 1 table spoon

Vanilla extract – 1 tea spoon


-Mix together Cream cheese, sugar, 4 egg yolks, lemon juice and vanilla.

-In another bowl, beat 4 egg whites until frothy and little stiff as well as creamy.

-Fold egg white with cream cheese and pour the mixture over the first layer/Gulab jamun layer.

-Bake for 45 minutes to 1 hour or until done, in a preheated oven at 165°C.

-When it is done, you will find a raised dome like a structure and 2 to 3 slits at the centre. After switching off the oven, leave the cake inside the oven at least for an hour with the oven door closed.

-After an hour, remove it and chill in the refrigerator by enclosing it in cling wrap, if you are not adding the 3rd layer immediately or proceed for a third layer.

For the 3rd Layer (Glaze):

Milk – 1 ¼ cup

-Veg gelatin -1 tsp

Badam milk – 4 tsps

Custard powder – 1 tsp (vanilla flavour)

Saffron strands – generous amount


-Dissolve gelatin in ¼ cup of milk.

-Dissolve custard powder, Badam milk powder and add saffron to one cup of milk and start heating.

-When it is hot, add in gelatin added milk and boil for 2 minutes.

-Pour the mixture over the ready cooled cake. When it is set and becomes cool, cover the cling wrap and keep it a refrigerator to cool.

-It needs at least an overnight or 8 hours of cooling. I kept it for 20 hours. It tasted as I was expecting and loved the outcome and it surely made my special day a memorable one.


Nacho’s Aloo Chat:

This 72nd Indian Independence Day, my daughters’ school had organised a fund-raising event and my daughters wanted to make a couple of attractive dishes with no usage of gadgets, on the spot kind of menu. They made a group of 9 kids and chalked down ideas decided to do Nachos. One dish was nachos with dips and deciding one more item was the task. Finally, I also chipped in and after a couple of ideas we all finalised with the Nacho aloo chat.

Now started my headache of deciding on how to make it, quantity of the ingredients etc. Because quantity was huge, and preparation should happen at the early morning as well.  Kids wanted to do a food photography for their banner and board to hang in their food stall. I grabbed the opportunity and thought of making Aloo chat for their group which contained 9 students. Last Sunday, made tamarind and date chutney, and went ahead with one kg of potato. So, that I would know, how many plates we can make from this much.

After preparing and plating, it turned out well and kids were happy with the dish as well as they enjoyed the activities of banner making, painting the board and food photography as well.

I was relieved and finalised the quantity. Why I made this post is – it is a perfect dish for any parties and this mixture turned out very good and as a tasty sandwich stuffing as well, with a little grated cheese.

 Pic by : Aneesh Navanale

Let us see how I planned and proceeded.

Event was on Wednesday morning.

Sunday, I made tamarind and Date chutney and stored it in a fridge.

Monday, I made Mint and coriander chutney and stored it in a fridge.

Tuesday night before going to bed, cooked whole potatoes, drained and kept it for cooling.

1 kg of potato yields 10 to 12 plates of chat. So, used 5 kgs of potatoes for around 50 to 60 plates.

Wednesday morning peeled the potatoes, diced into small bits and proceeded.

Khatta Meeta tamarind and Dates chutney:

Ingredients :

Dates – 200 grams (please adjust according to its sweetness)

Tamarind – 100 grams (please use according to sourness of the tamarind)

Jaggery – As needed.

Green chillies – 2

Red chilli powder

Black Salt or Sea salt – very little

Roasted cumin powder


-Mine is home grown, hand cleaned tamarind, so I went ahead as it is. If it is store bought one, please remove any impurities.

-Boil one to two cups of water, soak tamarind and pitted dates in it.

-After an hour, grind this in a mixer grinder by adding 1 or 2 green chillies. You will get very smooth paste.

-Adjust the consistency by adding water and boil. While boiling add red chilli powder, salt, cumin powder and required amount of jaggery.

Once cooked, raw smell of dates, tamarind and jaggery is vanished, switch off the gas.

Cool completely and store it in a refrigerator.


  • I usually prefer to make little thicker version. So that, if thicker or thinner version is needed, scoop out a little from this batch, adjust by adding little water.
  • Adjust the ingredient according to your taste.
  • One can add more jaggery if mixture is sour.

Green chutney/ Mint – Coriander chutney:

This is my basic sandwich chutney, which I usually make and store it in a fridge for an emergency use.


Coriander – ½ bunch.

Pudina – 1 small bunch

Green chillies – 1 or 2

Garlic – 2 cloves

Cumin – 1 tea spoon (without roasting)

Dry mango powder – ½ tea spoon


Sugar or jaggery – ½ tea spoon

Ready sev or boondi – 2 to 3 tea spoons (to give thickness)


-Wash coriander, pudina, green chillies, drain, chop.

-Put everything and grind in a mixer grinder by adding required amount of water.

-I normally store this as a thick chutney. So that if it is sandwich, use as it is like a spread. If it is chat, adjust the consistency by adding water.

For Aloo Chat:

 Pic by : Aneesh Navanale

I am giving here for the quantity of one kg potato. Which will yield approximately 12 plates of ready chat.


Potato – 1 kg

Tomato – 3 (big)

Onion – 2 (big)

Lemon – ½ to 1

Green Coriander – As needed

Black salt – As needed

Cumin powder – As needed

Chat masala – As needed

Dry mango powder – As needed

Sweet chutney – As needed

Green chutney – As needed

Nacho chips – As needed

Corn mixture – As needed

Thin Sev – As needed


Wash potato,cook whole potatoes by immersing in water by adding very little salt ( potato should absorb very little salt) for one whistle in a pressure cooker, drain and keep it for cooling.

-When it is cool, peel outer skin,dice potatoes in to small chunks. Chop onion and tomatoes in to small pieces.

-Chop coriander as well.

-Take one big bowl. Mix in chopped potatoes, onions, tomatoes.

-Pour sweet chutney, green chutney, black salt, cumin powder, chat masala, dry mango powder and lemon juice and adjust the seasoning according to your taste.

-Take a serving plate, spread nacho chips at first.

-As a second layer, spread potato mixture over chips layer.

-Sprinkle corn mixture, sev , chopped coriander and serve.

Potato and cheese / Aloo Sandwich:

If this above ready mixture is available, you can make and serve awesome tasty sandwiches as well.

Just take a couple of breads. Spread aloo mixture over one bread. Grate some cheese and close with another slice of bread. Apply some butter and grill or roast it on Dosa tawa and enjoy.

Mango Trifle:

Trifle, name itself brings a smile on my face. I started my non-Indian dessert preparation journey from this recipe and it has come a long long way. It has been almost 20 years now. When I was in my native, exposure to the outside world was minimal and our day to day preparations were all traditional and prepared with locally available ingredients or seasonal vegetables. After my wedding, my opportunities got widened as well as the encouragement. It was not an internet era. My sources were library books and my notebook and pen. I used to read about the different cuisines, uses and ingredients. In the meantime, I tried to implicate all of that knowledge in my cooking.

Trifle is an English dessert, which is cold and creamy, that contains 3 layers. Here I usually use Sponge cake at the base, then vanilla milk custard which is topped with any seasonal fruits. Mostly Mango or strawberries. Here sponge cake will be soaked with hot custard and will swell like a thick foam. It is cooled under refrigeration and while serving, last layer will be added. It is a party pleaser and a very good idea for a large gathering and usually is loved by all. Prepared this easy dessert to celebrate 6th Anniversary of our Foodie group in  Facebook.


Sponge cake – ½ kg

Custard powder – 4 table spoons

Milk – 1 litre

Sugar – ½ to ¾ cup (I usually prefer light sweet)

Mango fruits – 3 to 4


-Take one flat, rectangular or square glass dish or baking dish.

-Place the first layer.  Slice the sponge cake and place flat at the bottom of the dish.

-Prepare custard first:

-Pour milk to the vessel, remove half cup of milk from this vessel, mix in custard powder and make a paste and keep it ready.

-When milk starts boiling, add the custard paste and boil for some more time (2 to 3 minutes)

-Mix in sugar and stir nicely.

-Pour this hot custard over the first layer (over the sponge cake)

-Sometimes sponge cake pops up, while pouring the custard. It is ok. After some time, you will be able to press it back.

-Now cool it completely, cover with the cling wrap and keep it under refrigeration to cool.

-It takes almost 4 to 6 hours or overnight is also fine.

-Next is Fruit layer: Chop the fruits into small chunks. Remove all the pulps which is attached to the inner seed as well.

-Mix in couple of spoons of sugar and keep it in the fridge.

-Before serving, remove cling wrap and spread the fruit all over the custard.

-Take one serving spoon, dig it up to the bottom, take out all three layers, while serving and enjoy.

-If you are making this for a larger crowd, you can prepare this in advance and serve.

Oats cookies with kisses:

Wanted to use Hershey’s “Kisses” in baking from so many days, finally I did try out this and my kids liked it too. These are a real treat for kids and at the same time filled with high fiber and are healthy because of the usage of Whole wheat flour and oats. I like lemon flavor in my cookies, if you don’t want to use lemon you can add vanilla or cardamom too.


Now we will see how I made this.


Whole wheat flour -1 cup

Powdered oats – 1 cup

Sugar -1 cup

Baking soda -1 tsp.

Grated lemon zest- ½ to 1 tsp.

Ghee /Clarified butter – ½ cup

Milk – 3  to 4 table spoons (to bind)

Hershey’s Kisses chocolates for decoration.


-In a mixer jar, powder oats, measure and keep aside.

-powder sugar and keep aside.

-Now take one mixing bowl, take all the dry ingredients like whole wheat flour, oats powder ,sugar powder ,baking soda ,lemon rind and mix it thoroughly by using hand ,so that flavor will spread uniformly.

-Now mix in melted ghee and bind it together. If it is a little dry, add one to two table spoons of milk, if it binds and holds a shape well and good. Otherwise add one more table spoon of milk and make a ball like Chapati dough.

-Now pre-heat your oven in 180C.

-Line your cookie tray with butter paper or aluminum foil and keep it ready.

-Take one small cookie scoop or a Table spoon to shape the dough into semi-circle balls, and place them on a parchment covered baking/cookie tray.

Ribbet collage 1

-Bake 12 to 15 minutes or until base becomes light brown in colour.

-While baking process is going on, keep kisses chocolate ready by removing its cover.

-When it is done, take out the tray and immediately press a chocolate into the center of each cookie.

Ribbet collage 2

-Base of this chocolate will melt a little, so it holds firmly after it cools down. Cookie will crack around the edges.

-Now don’t disturb these beauties and allow them to cool completely. It will take anywhere between one to two hours to cool completely.

-Because of the heat, chocolate will become very soft and after some time it will hold its shape and become firm.

-Then you can store this in an airtight container.