Palak moong dal Idli

Palak Moong dal Idli is a steamed brinish healthy dish , which is made with, moong dal, yogurt, and spinach. Rich in protein and iron.

Palak Moong dal Idli is a swiftly recipe and is fully able to glut our taste goblet.

The colour and flavour of Idlis are mind blowing, combination of moong dal and palak are peckish. This is super rich prefect for kick start in a day.

Modulate palak and dal in blender jar . Mix well, if needed add water to make smooth paste. Shifting paste into bowl. Add salt and curd , mix well. Add eno salt , mix gently until it becomes fluffy. Add water in Idli maker or stand to keep high flame. Grease the Idli moulds . Add batter into moulds , to put in steamer on high flame for 10 minutes. Repeat this procedure with upshot batter.

  • Spinach – 1/2 cup ( blanched)
  • Moong dal dhuli – 2 cups ( soaked at least 2 hrs)
  • Yogurt- 1 cup
  • Suji – 3/4 cup
  • Eno salt – 1 teaspoon
  • Salt to taste
  • Oil – 2 tablespoons
  • Green chillies- 2
  • Dry chillies – 2
  • Peanuts handful ( crushed )
  1. Modulate palak and dal in blender jar . Mix well, if needed add water to make smooth paste.
  2. Shifting palak and dal paste into bowl.
  3. Add curd and salt . Mix well together.
  4. Add eno salt , mix gently until it becomes fluffy .
  5. Add water into Idli steamer or stand , to keep on flame.
  6. Grease the Idli moulds. Add 1 tablespoon batter into moulds.
  7. To put moulds in steamer on high flame and cover the steamer till 10 – 12 minutes.
  8. Pop out the moulds, let them little cool , demould the Idlis .
  9. Take a pan for tarka , add oil , put some rai , dry chillies and crushed peanuts.
  10. Pour this tarka on Idlis.
  11. Serve hot steamy Idlis with your choice of chutney.

Chilli Cheese Toast


It is a swiftly and dolly snack that you can prepared in few minutes. I made this after so long. I learned this recipe in my intermediate days. It’s completely different recipe what i found in social media.

Even i also do little changes in this recipe. A goodness of oats flour , mixed bell peppers and fresh cheese, aromatic flavour of garlic, richness of milk and processed cheese, and our main ingredient whole wheat bread and green chillies for spices. I was worried about that my monsters love it or not but they irremeabled it in a second. .

Yield:   2 Servings 
Prep Time : 15 minutes
Cook Time : 15 minutes
Total Time : 30 minutes
  • 1 tablespoon Oats flour
  • 1 teaspoon Garlic, fine chopped
  • 1 teaspoon Butter
  • 1 cup Milk
  • 1 medium Onion, fine chopped
  • 1 cup Bell peppers ( red , yellow and green) , fine chopped
  • 2 green chillies, fine chopped
  • 1 cup fresh Cheese ( paneer) , cut in cubes
  • 1 cup Processed Cheese
  • 3 teaspoons Cheese spread
  • Salt to taste
  • 4 whole wheat bread

1. Take a pan over low flame. Add a spoon of butter and garlic. Sauté till garlic start change his color .

  1. Add oats flour so they combined well .

3. Pour milk. Stirring constantly it . Avoid to make lumps.

4. Then , Add all veggies , chillies and fresh cheese in it . Mix well together.

5. Add salt and processed cheese. Combined well together. Turn off the flame.

6. Take bread, apply cheese spread and fresh cheese mixture spread over it .

7. Place bread slice on tawa , cover with lid and cook on low flame until cheese start melting.

8. Chilli Cheese toast ready to serve.

Spaghetti aglio e olio

Aglio e olio is simple and effortless to make . A greatly luscious to eat . Required couple of ingredients from pantry and all in all they made-up much simple and tasty spaghetti .

Hardly 25 minutes, pasta loaded with toasty garlic, fresh basil, olive oil , lemon zest , yellow and red bell pepper, little crushed red peppers and you will have lucid and dainty spaghetti pasta in your plate .

yield: 2 SERVINGS
prep time: 15 MINUTES
cook time: 10MINUTES
total time: 25 MINUTES

A elite pasta you can make on any day in less than 25 minutes using just a handful ingredients that you probably have on hand! It is packed with so much flavour.

  • 8 ounces spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 4 large cloves garlic, fine chopped
  • 1/4 teaspoon crushed red peppers flakes
  • 2 tablespoons fresh basil, fine chopped
  • 1 tablespoon bell peppers (red and yellow) , fine chopped
  1. In a pot of boiling salted water, boil pasta , reserve 1 cup water and rest drain well.
  2. Heat 1 tablespoon olive oil in a large pan over medium low flame. Add garlic , red pepper flakes, and bell peppers and cook, stirring frequently, until garlic is golden, about 2-3 minutes.
  3. Add pasta and 1/2 cup reserved pasta water , basil and lemon zest . Cook, stirring constantly.
  4. Serve immediately and garnished with remain basil .

Masala Tamatar Bhindi

Bhindi masala is facile indian dish . This stir fry bhindi masala goes well with phulka ( indian bread) and Dal or any sabji.

Every home have own version of Indian meals. This is my version just need bhindi / okra , tomatoes and few Indian spices.

This quick and easy bhindi masala is full of zest and delight .

No onions No garlic bhindi.

Once the bhindi cooked one-third add tomatoes and spices in it .


  • 500gms Bhindi ( slice them half)
  • 3 tomatoes, chopped
  • 2 green chillies, split
  • 1 teaspoon haldi powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon anardana powder
  • 1/2 teaspoon red chilli powder
  • 2 tablespoons mustard oil
  • Salt to taste


1. Heat the mustard oil in pan till smoke comes. Turn off the flame . When oil comes in room temperature. Turn on the flame again.

2. Add green chilli in it . Saute 1/2 min.

3.Add in the bhindi , saute for 7-9 minutes until one-third cooked.

4. Add tomatoes, and other all dry spices in bhindi.

5.When tomatoes start turning soft and release its juice , then add salt. Stir it occasionally. Sauté 2-3 minutes.

6. Stir well until all spices are combined with bhindi .

7. Turn off the flame and masala tamatar bhindi is ready to serve.

Thai Mushroom basil soup

Glad to here back after so long ..

It is so comfy and aromatic . This soup is packed full of nutrients and is super for great heath. Flavour of all the basil and lime juice give zesty kick to soup . It is Right easy supper for daily diet .


• Mushrooms 12 (chopped)

• Bird eye chilli-1 ( chopped)

• Garlic- 1 tsp ( chopped)

• Butter- 1 tsp

• Basil 🌿 leaves- 2 tsp

• Bell peppers- 1/3 cup ( chopped)

• soya sauce- 1tsp

• salt to taste

• vegetable stock – 2 cups

• mix seeds for garnish


Take a pan, add a tsp of butter and chopped garlic. Sauté till one minute.

Add mushrooms and chopped bell peppers. Sauté another 2 to 3 minutes.

Add vegetable stock, bird eye chilli, salt and soya sauce.

Bring boil for another 2 minutes.Serve hot and garnish with mix thai seeds.

Amaranth Soup

When children refused to healthy vegetable, mommies have only option to add healthy ingredient in their favourite food. In winters, specially in Punjab we used to cook saag , so I found leftover Red Amaranth (chaulai) leaves in my refrigerator and some Beetroots.

Forge quick plan to make soup with these two ingredients. In a cold day sipping a hot soup is a delight!!

Benefits of Red Amaranth

  1. Boost immunity
  2. Rich in vitamin A ,C , B and K
  3. High in fibre
  4. Low in calories
  5. Rich in potassium
  6. Rich in protein and calcium
  7. Easy to digest
  8. Good for skin and hair
  9. Good for anemia
  10. High in iron
  11. Helps to manage weightReduce
  12. cholesterolBoost bone strength

Gulten free Amaranth is a super food.

Here is the recipe:


• 2 Tbs butter

• 1/2 onion chopped

• 1 clove garlic minced

• 3 cups vegetable stock

• 2 cup beetroot (chopped)

• 1 bunch red amaranth leaves (tough stems removed and roughly chopped)

• Juice of 1/2 lemon

• Freshly ground pepper white pepper preferred

• Rock salt

• 2 tsp Coconut milk


• Melt the butter in a pan over medium heat. Add onions and garlic cook until fragrant, 1 minute

• Add stock and bring to a boil. Reduce heat and simmer.

• Add red amaranth and beet root chunks , bring to a boil, and cook until tender, 5 minutes.

• Add salt and pepper, and cook, stirring occasionally, for about 5 minutes. Turn off the flame.

• Transfer soup to a blender and blend smooth.

• Strain through a fine-mesh strainer into a pan and gently warm, add lemon juice .

• serve, sprinkling with black pepper , if desired and add coconut milk or coconut cream.

Sardi ke kebab

Oats are common cereal these days, and it is very famed heavenly healthy ingredients.

oats are :

• 100% Whole Grain

• Naturally Gluten Free

• Rich Source of Protein & Fibre

• Packed with Energy

• Loaded with Dietary fibre

• Loaded with Iron, Magnesium, & Zinc

• Contains essential Vitamins & Minerals

It helps to manage weight. Good for our heart . Control our blood sugar levels. Overall it’s super – Food for us .

Usually people make porridge with oats but i made Kebab.

Sardi ke Kebab else oats sweet potato is facile recipe. This recipe made healthy by affixing oats and others vegetables like sweet potato and broccoli are added up to the nutritional value in the dish. Oats is also a easy aisle to use it as a binding agent and also to endue a crispy coat to kebabs .


• 1 cup Sweet potato , roasted and mashed

• 1/2 cup Carrots , grated

• 1 inch Ginger , grated

• 1/2 cup mix bell peppers, fine chopped

• 1/2 cup broccoli, grated

• 1 tbsp beans , chopped

• 1 tablespoon Cumin powder

• 1 tablespoon Coriander Powder

• 1 lemon

• 1 cup Disano Oats for binding and coating

• 2 tsp dry fig ( anjeer) , fine chopped

• Salt and Pepper , to taste

• Cooking oil


1. Roasted sweet potato and mash it completely , keep it aside.

2. Take a bowl, add mashed sweet potato, grated ginger, grated carrots, chopped green , red and yellow bell peppers, add chopped anjeer. Mix well together.

3. Add the seasoning and 1/2 cup disano oats , mix well. Check seasoning if required.

4. Give them desire shape , as i gave long and seekh shape . Apply little Ghee on it and coated with oats well.

5. Heat a flat tawa, drizzle some oil or ghee, cook them on medium low flame till it becomes golden brown on singly side .

6. Serve with chutney.

Kashmiri Kahwa

In india it’s ritual that we kick start our day with a hot cup of tea . It refreshes you, energises you and prepares you to face the day ahead. Various teas have various health benefits. One of most popular tea is Kashmiri Kahwa. Kashmiri Kahwa tea is plausible not only for its exotic rich flavours but also the numbers of healthy benefits it motion for the body , mind and soul.

Kashmiri Kahwa is prepared to by boiling Kashmiri kahwa tea leaves, saffron, cardamom, cinnamon and topped with Kashmiri rose petals, honey, crushed almonds. All these ingredients put together make the tea not only dainty but also healthy . This tea is ordinarily prepared in a ‘samovar ‘which is a brass kettle, having a central cavity to place live coals and a space for the ingredients to boil.

A day’s wage cup of Kahwa aid ameliorate your mood, burns fat, relieve stress and reform concentration. Saffron in Kahwa tea is a very good wellspring of vitamin B2 or Riboflavin. Vitamin B12 is constitutive for the body as it helps in strengthening immune system, energy out-turn , production of red blood cells, keeping eyes , hair and skin healthy .


  • 2 cups water
  • 4 cardamoms, slightly crushed
  • 1 ½ inch cinnamon stick
  • 3 cloves
  • 2 tsp Kashmiri green tea leaves
  • A few strands saffron
  • 2-4 tsp honey
    Rose Petals


1. Boil 2 cups of water along with cardamoms , cloves and cinnamon.

2. Add Kashmiri green tea leaves and switch off the flame. Let it infuse for about 2-3 minutes.

3. In the meantime, blanch and slice 2 almonds and put in a tea cup along with a few strands of saffron.

4. Strain and pour the tea into the cup. Sweeten with honey and enjoy.  

Phool Makhana Curry

Phool Makhana or lotus seeds or fox nuts are much healthier ingredient can be used during Vrat . Makhana are rich in calcium, protein, iron, zinc and thiamine.

Phool Makhana curry is masterly easy recipe made with tomato ginger gravy and added crispy makhana‘s to it .


  • 3 cups Makhana
  • 2 tsp Ginger (chopped )
  • 4 medium Tomatoes (chopped )
  • 2 Green chillies (split)
  • To taste Himalayan salt
  • 1 tsp Turmeric powder
  • 4 tsp Ghee
  • As per required Water
  • Method
    1. Take a pan . Add a spoon of ghee and roast the makhana until crispy.
      Take another pan . Heat the ghee . Add chopped ginger sauté until light brown.
      Add chopped tomato. Cook on low flame Until it turns soft and mashed.
      Add spices and mix well. Cook until oil gets separated.
      Add water. Bring 2 -3 boils.
      Add crispy makhana and give quick mix. Turn off the flame .
      It’s ready to serve. Garnish with coriander.

    Samvat Pulav (vrat ke chawal )

    Samvat rice ( vrat ke chawal) or Branyard millet is healthy and gluten-free option during fasting days . That tiny creamish millet is pack of multi-nutrition. Having regular fried fasting meal makes me little feed up , but this excellent one – pot recipe masterly simple and it keep calm my hunger pranks .

    Prep Time 5 minutes

    Cooking Time 10 minutes

    Total Time 15 minutes


    • 1/2 cup Samvat rice
    • 2 cup water
    • 1 small Potato (chopped)
    • 1 small Chilli (chopped)
    • 1 tsp Cumin
    • 3-4 Curry leaves
    • 5 piecesCashews (chopped )
    • 3 tsp Peanuts
    • To taste Himalayan salt
    • 2 tsp Ghee
  • Method
    1. Heat oil in a pan. Add cumin seeds , curry leaves and cashews. Sauté few minutes.
      Add chopped potatoes and cook until it turn light brown.
      Add peanuts and green chillies, sauté for a minute.
      Add samvat rice , water and salt . Mix well.
      Bring it boil . When water is reducing, low the flame, cover it for 2 – 3 minutes.
      Take off the flame and let them cover it for another few minutes. It is ready to serve. Add pomegranate pearls.
      Serve Pulao with curd and Makhana Sabhji.