Mango Yogurt

As the summer sun blazes, our bodies crave cool, refreshing treats.🥭 Look no further than the perfect summer duo – luscious mangoes and creamy yogurt.
This ‘Mango Yogurt’ recipe is not just a dessert, it’s a summertime symphony in a bowl it keeps your body cool and your gut healthy too. In a bowl whisk the yogurt, sugar, ice cream and essence together. Spread a full layer in a serving bowl or mason jar. On top spread a layer of the fresh Alphonso mango puree.

Serve chilled because this recipe takes your basic yogurt to a whole new level

Course Dessert/Main
Servings 2
Preparation Time 10 minutes
Cook Time NIL

Ingredients for the Mango Yogurt

2 cups Hung yogurt
2 – 3 tbsp Powdered sugar
1 tsp Vanilla essence
½ cup Vanilla ice cream
1 cup Alphonso mango puree

Instructions for the Mango Yogurt

1 In a bowl whisk the yogurt, sugar, ice-cream and essence together.
2 Spread a full layer in a servings bowl or mason jar
3 On top spread a layer of the fresh alphonso mango puree. Chill this for 3 -4 hours.

Serve chilled.


Use fresh full fat milk curd for this recipe. In case the mango is sour add 1 tbsp sugar to the puree.

You can increase or decrease the sugar quantity as per your taste.


Raw Mango Rasam!

Here’s a twist to the classic traditional South Indian Rasam.

Featuring ‘Raw Mango Rasam’ 🥭 Once you try this lip-smacking Rasam there’s no turning back. Its simplicity and lightness perfectly capture the essence of summer dining. Crafted with raw mango pulp and infused with rasam powder, mustard seeds, and a hint of jaggery powder, this dish offers an authentic burst of flavour. For the complete meal experience of the South, pair it with steamed rice and papadum. 🍚

Here’s what you need to prepare this tangy Raw Mango Rasam!

Course Main Course
Servings 2
Preparation Time 10 minutes
Cook Time 10-12 minutes

Ingredients for the Raw Mango Rasam

3-4 cups Moong/tuvar dal water
½ to 3/4th  cup Raw mango pulp
2 tbsp MTR Rasam powder
½ tsp Turmeric (haldi) powder
1 – 2 tbsp Jaggery powder
1 tbsp Mustard seeds
3 – 4 nos Red chilies, whole
A few Curry leaves
1 – 2 tbsp Ghee/ oil
Salt to taste
Corriander leaves for garnish

Instructions for the Raw Mango Rasam

1 Heat ghee or oil. Sauté the mustard seeds, curry leaves and whole red chilies.
2 Add in the moong/ tuvar dal water. Add in the pulp. Add in the turmeric and rasam powder. Stir and bring to boil. Season with salt. Add in the jiggery powder. Taste and adjust the seasoning. Let it boil for 10 – 12 minutes.
3 Garnish with coriander leaves and serve with plain rice.

Rasgulla Mango Marvel

Mango Marvel is a fruity twist on the classic rasgulla. 🥭

When it’s summertime and these tropical fruits are in full swing, I couldn’t hold myself back from trying this ‘marvelous’ dessert.

To begin with, squeeze the juice from the rasgullas, split it in half, and layer with rabri and diced mangoes. Garnish it with saffron strands (kesar) and chopped green pistachios.

To whip up the ‘Ras’, scoop out the ripe and sweet pulp of mangoes. Top the chilled rasgullas on aamras.
Enjoy it chilled for a refreshing or I can say aam-azing experience.

Summer heat got you down? This dessert will turn your frown upside down!
Here’s what you need:

Course Dessert
Servings 4
Preparation Time 15 minutes
Cook Time Nil

Ingredients for Rasgulla Mango Marvel

6-7 Nos Rasgulla (store bought)
1 big Alphonso Mango, diced
1 cup Alphonso mango ras (aamras with 1 tbsp sugar mixed into it)
½ cup Rabri
Chopped pistachios for garnish
1 tbsp Kesar strands mixed with a little milks

Instructions for the Rasgulla Mango Marvel

1 Squeeze out the juice (syrup) from the rasgullas. Split the rasgullas into 2 halves.
2 Arrange them on a plate. Add 1 tbsp sweetened rabri on each rasgulla. Top with diced alphonso mangoes. Garnish with kesar strands and chopped green pistachios. Chill in the fridge for 1 hour.
3 In the serving bowl add the sweetened aamras below. Arrange the chilled rasgullas on top and serve chilled.

Turai Chenna

As the summer sun heats things up, who craves a heavy meal that leaves you feeling sluggish?
This season is all about light, flavorful dishes that tantalize your taste buds without weighing you down.

Presenting Turai Chenna, a vibrant creation that’s perfect for a hot day! This dish is a symphony for your senses – light on your stomach and cool for your body. It can be enjoyed on its own as a light and satisfying lunch, or pair it with brown rice or roti for a complete and flavourful meal.

Course Main Course
Servings 2 – 4
Preparation Time 5 minutes
Cook Time 10-12 minutes

Ingredients for the Turai Chenna
(1 cup = 200 ml; 1 tbsp = 15 ml)

250 gm Turai
1 cup Fresh chenna
2-3 Green Chilies, slit into two pieces
½” Ginger julienned
1 tsp Ginger green chili paste
1-2 tbsp Ghee
1 tbsp Cumin seeds
Salt to taste
A pinch of sugar
Lemon juice as per taste
Corriander leaves for garnish

Instructions for the Turai chenna

1 Cut the fresh turai into roundels. Wash and keep aside
2 Heat ghee in a kadhai. Splutter the cumin seeds and sauté. Sauté the ginger-green chili paste and the fresh green chilies and ginger juliennes.
3 After 1 minute add in the turai pieces. Add a pinch of sugar (it helps to retain the fresh green colour). Add salt. Cover and let it cook. It releases water on its own. If it feels too dry add in ½ – 1 cup water.
4 Once turai is a little cooked add in crumbled fresh chenna and cook for 5 minutes. Add in lemon juice, taste and adjust the seasonings. Garnish with coriander leaves and serve.
Soups & Salads

2-Minute Asian Cucumber Salad

As the summer sun starts to blaze,🌞 we all crave dishes that are light, refreshing and hydrating. Well, look no further than this cooling cucumber salad with an Asian twist! 🥢 It’s the perfect way to beat the heat and keep your meals crisp and invigorating! 🥒

Course Salads
Servings 2 persons
Preparation Time  2 minutes
Cook Time Nil

Ingredients for the 2-Minute Asian Cucumber Salad
(1 cup = 200 ml; 1 tbsp = 15 ml)

1 No Green cucumber sliced
1 tsp Chili oil crisp
1 tbsp  Honey
1 tbsp Light soya sauce (Kikkoman)
3 – 4 tbsp Lemon juice
1 tbsp Toasted black sesame seeds
1 tbsp Finely chopped green spring onions to garnish
Salt to taste

Instructions for the Salad

1 Cut the cucumbers as shown and chill them.
2 Mix the ingredients for the salad in a bowl. Add in the dressing and mix well. Garnish with spring onions and serve chilled.
Soups & Salads

Potato Salad

Ready to spice up your salad repertoire? Delicious Potato Salad is here! 🥔✨This recipe features tender baby potatoes, bursting with flavour, tossed with crisp spring onions and a delightful sprinkle of fresh dill. A touch of mayonnaise creates a light and creamy dressing that elevates every bite.

Course Salads
Servings 4 persons
Preparation Time 10 minutes
Cook Time 10 minutes

Ingredients for the Potato Salad
(1 cup = 200 ml; 1 tbsp = 15 ml)

8 – 10 slices Baby potatoes
2 – 3 tbsp Finely chopped spring onions
2 – 3 tbsp Celery stalks finely chopped
½ cup Fresh dill leaves finely chopped
½ cup Pickled gherkins, chopped
½ cup Parsley leaves, chopped (optional)
3 – 4 tbsp Mayonnaise
6 – 8 Olive oil
Lemon juice
Salt to taste
½ cup Pepper to taste

Instructions for the Ingredients for the Potato Salad

1. Wash the baby potatoes really well to get all the dirt off. Boil in salted water until the potatoes are cooked. (They should have a bite and not be too mushy). Immediately soak them in ice cold water for a few minutes. Drain and dry completely on a tea towel.
2. Cut the potatoes into 2 halves. Add the gherkins, spring onions, dill, parsley, celery and mix well.
3. In a bowl, prepare the dressing. Add in mayonnaise, olive oil, mustard, lemon juice, salt and pepper.
4. Mix the dressing to the potato mixture and mix well. Chill for 1 – 2 hours. Serve chilled.


1.You can add ½ cup mayonnaise, ½ cup hung curd or sour cream to the above dressing instead of using the full cup of mayonnaise.

2.Instead of olive oil, you can flavor the above with truffle oil to impart a good truffle flavor.

Soups & Salads

Wasabi Coleslaw

Today, I’m taking a familiar favourite and giving it an Asian-inspired twist:

Wasabi Coleslaw! This slaw is more than just delicious, it’s also packed with micronutrients, making it a satisfying side dish that won’t weigh you down. The creaminess of the dressing is spiked with a touch of wasabi paste, adding a delightful kick that perfectly complements the fresh crunchy veggies.

Trust me, this one’s a must-have!

Course Salads
Servings 2 – 4 persons
Preparation Time 10 minutes
Cook Time Nil

Ingredients for the Wasabi Coleslaw
(1 cup = 200 ml; 1 tbsp = 15 ml)

¼th cup Red cabbage
¼th cup Regular cabbage
¼th Red capsicum julienned
¼th Green capsicum julienned
¼th Yellow capsicum julienned
½ No. Carrot julienned
½ Green cucumber julienned
½ Green apple julienned
½ cup Spring onions, finely chopped

Ingredients for the Dressing
(1 cup = 200 ml; 1 tbsp = 15 ml)

¾th cup Mayonnaise
1 – 2 tbsp White wine vinegar
1 tsp Powdered sugar
½ cup Wasabi paste
Salt to taste
Pepper to taste

Instructions for the Salad

1 Mix all ingredients for the salad dressing in a bowl and keep aside to chill.
2 Mix the ingredients for the salad in a bowl. Add in the dressing and mix well. Garnish with spring onions and serve chilled.

Marwari Style Dahi Badas

Introducing a quintessential Holi delight: Dahi Bada! Straight from the heart of Rajasthan, this dish holds a special place in Marwadi households, especially during the festive celebrations of Holi.

But what makes Dahi Bada truly stand out? As the summer heat rises, it’s the refreshing burst of flavours in every bite that steals the show. The creamy yogurt perfectly complements and balances the sweet, tangy, and salty notes, creating a delightful symphony for the taste buds.

Unlike the typical urad dal vadas, this Marwari style Dahi Bada is made with green moong, giving it a distinctive flavour and texture along with being light on the gut. So, if you’re craving something appetizing and refreshing this Holi, look no further!

Course Snacks / Main
Servings 4 persons
Preparation Time 15 minutes + 4 hours soak time
Cook Time 20 – 25 minutes

Ingredients for the Marwari Style Dahi Badas (for the Badas)
( 1 cup=200 ml, 1 tbsp=15 ml)

1 cup Green moong dal (with skin)
1 Water for soaking
2” piece Ginger
3 – 4 Green chilies
1 tbsp Coarsely ground dry red chilies
1 tbsp Aniseed (saunf), coarsely ground
1 tbsp Coriander seeds, crushed
½ tsp Hing (asafetida) powder
1 tbsp Jeera powder
½ tsp Haldi powder
1 tbsp Atta or besan
Salt to taste
Oil for frying

Ingredients for the Dahi Bada
( 1 cup=200 ml, 1 tbsp=15 ml)

1 cup Yogurt, beaten
1 tsp Sugar
Black salt to taste
Salt to taste
1 tsp Red chili powder
1 tsp Jeera powder
1 tbsp Imli chutney
1 tbsp Green chutney
Green coriander leaves to garnish

Instructions for the Badas

1 Rinse the dal well 3 – 4 times. Soak in water for 4 hours. After 4 hours, remove the green skin of the dal. Drain the water completely.
2 Add in the green chili and ginger and coarsely grind the dal. (It should have a rawa like consistency).
3 In a bowl, take the ground dal paste; add in the masalas mentioned along with either atta or besan.
4 Heat the oil in a kadhai. Now tie a muslin cloth tightly on a katori or steel glass. Wet your fingers and take about 1 tbsp paste and spread on the muslin cloth. Loosen the cloth and invert the dal paste on your hand and slowly slip it in hot oil. Fry the badas one at a time. They should fluff up in the centre. Fry until golden brown. Keep aside. Immerse them in a bowl of water to soften for 1 hour.
5 Now, for the yogurt mixture, add in sugar and whisk well. Ad in salt, black salt, jeera and red chili powder. Now remove the badas form the water, squeeze completely. Immerse them in yogurt mixture and chill for at least ½ hour. This helps badas to soak the yogurt mixture.
6 Before serving arrange them on a plate. Add more beaten yogurt on top. Add 1 tbsp thin imli chutney, 1 tbsp thin green chutney. Sprinkle with salt, jeera, red chili powder. Garnish with coriander leaves. Serve chilled.

1. Do not add water whilst grinding the dal. If the dal becomes too soft during grinding, add more besan and add ½ tbsp. cold ghee to it.

2. Before frying add 1 tbsp hot oil to bada mixture. It helps soften the badas.

3. Roll out thin badas on the muslin cloth. Be careful before sliding into hot oil. As the water and oil may result in bubbles.


Maharashtrian Pithla

Happy Gudi Padwa!💫On this auspicious occasion, I decided to whip up this classic recipe that has stood the test of time: ‘Pitla’. It is a curry made with besan (gram flour), a spicy base of ginger-garlic-green chillies, and onions. This hearty and uniquely flavorful dish can be prepared without much hassle, and to relish it in the best way, pair it with Bhakris!

Here’s what you need to prepare this:

Course Main
Servings 2-4 persons
Preparation Time 5  minutes
Cook Time 10- 12 minutes

Instructions for the Maharashtrian Pithla
(1 cup = 200 ml; 1 tbsp = 15 ml)

1 cup Besan (gram flour)
1 Onion, minced
2 – 3 Green chilies, minced
5 – 6 Cloves of garlic, minced
1 tsp Turmeric powder
2 tbsp Oil
1 tbsp Mustard seeds
A few Curry leaves
1 tbsp Green chili paste
1 tbsp Garlic paste
1 – 2 Whole red chilies
Salt to taste
1 No. Sour yogurt
½ cup Lemon juice
3 – 4 cups Water
 2 – 3 tbsp Chopped coriander leaves for garnish

Ingredients for  Maharashtrian Pithla

1. Whisk the besan with 2 cups of water. Stir well to avoid lump formation.
2. Heat oil in a kadhai. Splutter mustard seeds, curry leaves. Sauté the ginger, onion and garlic. Sauté for 1 – 2 minutes. Add in the garlic and green chili pastes and sauté until raw smell disappears. Add in the turmeric powder and mix.
3. Lower the flame. Add the gram flour water mixture. Stir continuously and keep cooking. The gram flour mixture should be bubbling.
4. After 3 – 4 minutes, add the yogurt whisked with the remaining water.
5. Cook on a low flame continuously until the gram flour is cooked properly, add in salt and lemon juice. Taste and adjust seasoning. The consistency of this pitla is semi solid (I do not prefer it to be completely brown and dry).
6. Lastly garnish with coriander leaves and serve immediately. You can add a tadka of whole red chilies, chopped garlic and ginger on top before serving. Best enjoyed with jowar bhakris.

Khamang Kakdi Koshimbir

Who can say ‘no’ to a refreshing bowl of ‘Khamang Kakdi Koshimbir’? Offering a delightful respite from the heat, this salad cools your body, making it an impeccable choice for the scorching summers. In a bowl, combine all the ingredients except for ghee, mustard seeds, and neem leaves. Mix well and adjust the seasoning to taste. (Ingredients listed below)

But here’s the twist – or should I say, the ‘tadka’? In a pan, heat the ghee and sauté the mustard seeds and neem leaves until fragrant. Pour the aromatic mixture over the salad and give it a final mix. Garnish with fresh coriander leaves and serve chilled. This salad is so delicious that one bowl is simply not enough!

Course Main
Servings 2 persons
Preparation Time 5 minutes
Cook Time Nil

Instructions for the Khamang Kakdi Koshimbir
(1 cup = 200 ml; 1 tbsp = 15 ml)

1 cup Grated cucumber
2 – 3 Green chilies, minced
½ cup Grated coconut
¼ cup Roasted peanuts, crushed
1½ cups Yogurt beaten
¼ cup Coriander leaves
½” pc Ginger, minced
1 tbsp Ghee
1 tsp Mustard seeds
A few Neem leaves
Salt to taste

Ingredients for the Khamang Kakdi Koshimbir

1. Take all the ingredients except ghee, mustard seeds and neem leaves in a bowl. Mix well. Taste and adjust seasoning.
2. Heat ghee in a tadka pan. Sauté mustard seeds and neem leaves. Add to the above mixture. Mix well. Garnish with coriander leaves and serve chilled.