Muhammara Dip

Muhammara embodies all that I love about Lebanese cuisine – it’s exploding with flavour, easy to prepare, and packed with nutrients.

I also love its unique colour – did you know that the name “muhammara” comes from the Arabic word “hammara”, which means “reddened”?

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

Ingredients for the Muhammara Dip

(1 cup=200 ml, 1 tbsp=15 ml)

2 nos. Red bell peppers
½ cup Walnuts (raw)
½ cup Toasted bread crumbs
2 tbsp Pomegranate molasses
1 – 2 tbsp Chili flakes
1 tsp Sugar
1 no. Lemon juice
1 – 2 Garlic cloves crushed
1 tsp Cumin powder
Salt to taste
Olive oil

Instructions for the Muhammara Dip

1. Rub a little olive oil on the peppers. Roast the peppers on a flame or preheated oven @ 180°C until the skin chars.
2. Remove once the skin is black, wrap for a few minutes with a tea towel.  When cool, peel and slice them.
3. In a bowl, mix all the ingredients with the roasted peppers.  In a food processor blend into a smooth paste.  Add olive oil to smoothen.  Chill the dip for a few hours.
4. Before serving drizzle with olive oil.  Garnish with toasted walnuts and parsley. Serve cold with lavash and crudités.

Baba Ganoush

Preparing for the week ahead?  I love making a batch of this Baba Ganoush on Sundays – it’s perfect for any snacking I want to do through the week!

Baba ganoush is a rich and creamy dip that offers a delicious blend of earthy and smoky flavours.  The brinjal & tahini make it feel decadent, yet it’s so healthy and low in calories!

It’s also full of antioxidants from the brinjal, anti-inflammatory properties from the garlic, healthy fats from the tahini, and essential nutrients, like Vitamin C, Vitamin K, and potassium.

Servings 4 persons
Course Appetizer
Preparation Time 15 minutes
Cook Time 5 minutes

Ingredients for the Baba Ganoush

(1 cup=200 ml, 1 tbsp=15 ml)

2 med. Size Brinjals
¼ cup Tahini paste
1 no. Lemon juice
2 – 3 cloves Garlic crushed
1 – 2 tbsp Hung curd
Salt to taste
Pepper to taste (optional)
Olive oil – extra virgin
Toasted pine nuts for garnish
Sumac for garnish
Parsley for garnish
Pomegranate kernels (optional) – for garnish

Instructions for Baba Ganoush 

1. Wash and scrub the eggplants (brinjals) with olive oil.  Roast them directly over the flame.  Using tongs, keep turning eggplant every 5 minutes or so, until skin is charred on all sides.
2. Remove eggplant and allow it to cool.  Once cooled, remove all excess water thru a colander.  Remove the charred skin and just keep the flesh aside.
3. Take the eggplant flesh, mash with fork.  Add tahini, hung curd, olive oil, garlic, pepper, and salt.  Blitz for just half a minute in a food processor.
4. Now chill the dip for 1 – 2 hours.
5. Drizzle with olive oil.  Garnish with pomegranate kernels, sumac, toasted pine nuts, and parsley.   Serve at once with pita bread.

Tzatziki Dip

From Ancient Greece to your kitchen!

Tzatziki is one of the most well-known dips and for good reason.  It is a refreshing and zesty dip that bursts with a complex array of refreshing and tangy flavors. It’s particularly perfect for the summer – the combination of the cooling yogurt & cucumbers means you’ll stay hydrated through the rising temperatures.

Servings 4 – 6 persons
Course Appetizer
Preparation Time 15 minutes
Cook Time

Ingredients for Tzatziki Dip

(1 cup=200 ml, 1 tbsp=15 ml)

2 cups Greek style yogurt
½ cup Finely grated cucumber
1 No. Lemon juice
2 – 3 tbsp Extra-virgin olive oil
2 – 3 Nos. Garlic cloves, grated
A few Mint leaves, shredded
1 tbsp Dill leaves chopped (optional)
Salt to taste

Instructions for Tzatziki Dip 

1. Hang the yogurt in a muslin cloth for 2 – 3 hrs.
2. Place the grated cucumber on a towel and gently squeeze out the excess water.
3. In a bowl, combine the yogurt, cucumber, dill, mint, garlic, lemon juice and salt.  Drizzle the olive oil.  Chill for a few hours until ready to use.  Serve with crudités and warm pita.

Mango Falooda Ice cream

I am the first to admit that I have a problem – whenever I see Falooda on a menu, or cart, I must have it!  While I know some don’t like it, I absolutely adore the silky and creamy feel of it.  Also, it doesn’t hurt that if someone else doesn’t want to share, that’s more for me.

This Mango Falooda recipe takes textural complexity to a different level.  With layers of falooda, luscious mango, velvety ice cream, topped with a perfect crunch of nuts, it’s the perfect quick, yet indulgent, dessert for those long summer days.

Servings 2 glass (tall)
Course Dessert
Preparation Time 10 minutes
Cook Time Nil

Ingredients for Mango Falooda Ice cream

(1 cup=200 ml, 1 tbsp=15 ml)

2 tbsp Soaked subja seeds (basil seeds)
2 tbsp Falooda sev (cook as per packet instructions)
4 tbsp Rose syrup
6 tbsp Fresh alphonso mango pulp
6 – 8 tbsp Fresh alphonso mango diced
2 scoops Mango ice cream
½ cup Chilled milk
4 – 6 tbsp Mango jelly
1 – 2 tbsp Pistachios for garnish
1 – 2 tbsp Almond slivers for garnish

Instructions for the Mango Falooda Ice cream

1. In both the glasses add the following ingredients equally

a) Subza seeds

b) Falooda Sev

c) Mango pulp

d) Chilled milk

e) Chopped mango pieces

f) Mango ice cream

g) Rose syrup

h) Mango chopped once again

i) Mango jelly

j) Pistachio and almond slivers

2. Dig in immediately. Serve chilled.




Mango Shrikhand

Did you know that Shrikhand is one of India’s oldest desserts – it can be traced back to 500 BC!

While it originated in Gujarat & Maharashtra, it’s now loved nationwide, and I can understand why!

This traditional Indian dessert is made summer ready, with sweet mango pulp, creamy yogurt, and delicately flavored with cardamom and saffron.  It’s easy to make, and a real crowd-pleaser!

Absolutely perfect for a summer evening treat or a weekend brunch (or anything in between).

Servings 4 persons
Course Dessert
Preparation Time 10 minutes
Cook Time Nil

Ingredients for Mango Shrikhand

(1 cup=200 ml, 1 tbsp=15 ml)

3 cups Fresh and thick yogurt (curd hung for a few hours)
1½ cups Alphonso mango pulp
¼ to ½ cup Sugar
¼ tsp Cardamom powder
3 tsp Saffron milk
Pistachios to garnish
1 No. Chopped mango to garnish

Instructions for the Mango Shrikhand

1. Whisk the curd and sugar together with the help of a whisk until smooth and creamy.
2. Add in the mango pulp, cardamom powder and the saffron dissolved in milk.  Whisk well.
3. Set aside to cool for at least one hour.
4. Before serving, garnish with chopped mango and pistachio slivers.
5. Serve chilled.

Note:   You can increase or decrease the sugar quantity based on the sweetness of your mango quality.



Keri Ki Launji

Who else can’t live without their favorite condiments?  Whether you’re a mustard fanatic or a hot sauce aficionado, they can take your meals to the next level! I love making my own, and this tangy, zingy, and delightful Mango Launji is the perfect accompaniment to my meals!

Servings 4 persons
Course Main
Preparation Time 10 – 15 minutes
Cook Time 15 minutes

Ingredients for Keri Ki Launji

(1 cup=200 ml, 1 tbsp=15 ml)

4 – 5 Nos. Small raw mango (kaccha keri) cut into cubes
3 tbsp Oil
2 tsp Methi dana
2 tsp Cumin seeds (jeera)
2 tsp Rai (mustard seeds)
1 pinch Of hing (asafoetida)
2 tbsp Kalonji
2 – 3 Bay leaves
2 – 3 Red chilies, whole
2 tbsp Saunf seeds
A few Curry leaves
½ tsp Haldi powder
1 tbsp Red chili powder
1 tbsp Coriander powder
1 tsp Jeera powder
Salt to taste
3 – 4 tbsp Sugar
2 tbsp Jaggery powder
½ – 1 cup Of water

Instructions for Keri Ki Launji 

1. Heat oil.  Splutter the bay leaves, red chilies, cumin, mustard, neem leaves, methi dana, hing, kalonji and saunf seeds.  Let it cook for 1 – 2 minutes
2. Add in the raw mango cubes and salt and haldi powder.  Add in about ½ cup of water.
3. Cover a bit and cook.  Once it softens, add in sugar, jaggery powder, red chili powder, coriander powder and jeera powder.  Cover and cook for a few minutes.  If its too dry add some water.
4. Once cooked, taste and check seasoning.  Season accordingly.  Serve hot.
Note:  The sugar and jaggery quantity also depends on how sour the raw mango is.  This dish should be sweet and sour in taste.

Fariyali Peanut Curry

Fasting during Navratri doesn’t have to be boring or tasteless.  In fact, it’s the perfect opportunity to explore new flavours!

Join me in the kitchen as I make Fariyali Peanut Curry with some roasted peanuts, coconut, and top it off with some fresh coriander.

So, put on your apron and whip up some deliciousness this Navratri.

Servings 2 persons
Course Main
Preparation Time 5 minutes
Cook Time 15 minutes

Ingredients for Fariyali Peanut Curry

(1 cup=200 ml, 1 tbsp=15 ml)

3 tbsp Coriander leaves
3 tbsp Grated fresh coconut
3 tbsp Roasted peanuts (skin removed)
2 – 3 Green chilies
1 no. Lemon juice
1 tbsp Sugar
Salt to taste
2 cups Water
1 – 2 tbsp Oil / ghee
½ cup Curd (beaten)
1 tbsp Cumin seed
2 – 3 tbsp Fresh cucumber, chopped
1 tbsp Coriander leaves for garnish

Instructions for Fariyali Peanut Curry 

1. In a mixer grinder blend the coriander leaves, peanuts, coconut, green chilies into a fine paste.  You could add 1/4th cup of water to smoothen it.  Strain the mixture.
2. Mix the green mixture along with curd and water, and keep aside.
3. Heat the oil / ghee.  Splutter the cumin seeds.  Add the green curry mixture.   On a low flame, cook the curry for 10-15 minutes.  Add salt, sugar and lemon as per taste.
4. Once the curry is thickened, add the cucumber as well as garnish with 1 tbsp coriander leaves and serve hot.
5. Goes well with samak rice.


Samak Ka Chawal, Mordhan Chawal or Barnyard Millet Rice

Ditch the mundane rice and spice things up with my Samak Ka Chawal recipe.  This dish is delicious and healthy, making it perfect for fasting or even if you’re just looking to switch up your usual meals.

Servings 4 persons
Course Main
Preparation Time 20 minutes
Cook Time 10 minutes

Ingredients for Samak Ka Chawal

(1 cup=200 ml, 1 tbsp=15 ml)

1 cup Samak (mordhan / Barnyard millet)
Water for soaking
2 – 3 Boiled potatoes, finely chopped
3 – 4 Green chilies, finely chopped
2 – 3 nos. Lemon juice
1 tbsp Sugar
Rock salt to taste
1 tbsp Cumin seeds
½ cup Roasted peanuts, crushed
½ cup Coriander leaves, finely chopped
3 – 4 tbsp Ghee (clarified butter)

Instructions for Samak Ka Chawal 

1. Wash the samak a couple of times and soak in water for 20-30 minutes.
2. Drain the water, rinse well. But the samak to boil with fresh water. Once its cooked; discard the excess water and leave aside to dry on a tea towel.
3. Heat ghee in a pan.  Sauté the cumin seeds. Add in green chilies and sauté. Add in potatoes and cook for 1 – 2 minutes.
4. Add in the boiled samak, peanuts, salt, lemon juice, sugar and mix well.  Taste and adjust the seasoning.
Serve hot garnished with chopped coriander leaves.

Sabudana Vada

Add some crunch to your Navratri diet with my Sabudana Vada recipe.  If you try out the recipe don’t forget to tell me how they turned out.

Servings 4 persons
Course Appetizer
Preparation Time 10 minutes
Cook Time 20 – 30 minutes

Ingredients for Sabudana Vada

(1 cup=200 ml, 1 tbsp=15 ml)

1 cup Sabudana (sago)
Water or buttermilk for soaking
4 – 5 Nos. Green chilies
1 tbsp Cumin seeds
2 – 3 nos Boiled potatoes
½ cup Roasted peanut, crushed
1 – 2 Nos. Lemon juice
Rock salt to taste
Sugar to taste
½ cup Coriander leaves, chopped finely
Oil for frying

Instructions for the the Sabudana Vada 

1. Wash and soak the sabudana pearls in water or thin buttermilk overnight.  Drain the next day and dry it out on a tea towel.
2. In a bowl, take the sabudana, add in chopped boiled potatoes.  Add in all the ingredients except oil.  Taste and season accordingly.
3. Shape the mixture into small roundels.  Flatten them.
4. Heat the oil.  The oil should be moderately warm. Deep fry the vadas one or two at a time on moderate heat (frying on high heat will not cook vadas from inside).
Serve hot with green chutney

Soups & Salads

Macaroni Salad

As someone who demands more from my greens, I can’t just have any salad.  Say goodbye to dull and hello to delicious with this macaroni salad!  Packed with wholesome ingredients, it’s the perfect blend of nutrition and fun.

Servings 4 persons
Course Soups & Salads
Preparation Time 10 minutes
Cook Time 15 minutes

Ingredients for the Macaroni Salad

(1 cup=200 ml, 1 tbsp=15 ml)

1 cup Macaroni
1 cup Finely chopped spring onion (green and white part, both)
½ cup Green cucumber diced
2 stalks Of celery, finely chopped
2 – 3 nos Green chilies, finely chopped
1 tsp Mustard paste
1 – 2 tbsp Vinegar
1 cup Hung curd
3 tbsp White sauce (without cheese and cream)
Salt to taste

Instructions for the Macaroni Salad 

1. Boil the macaroni in boiling water until al-dente. Rinse and keep aside to cool.
2. Prepare the dressing as follows:

Take hung curd in a bowl, add the white sauce.  Add in mustard paste, vinegar, and salt.  If you find it too thick, add 2-3 tbsp of water to thin it down.

3. Mix all the ingredients for the salad-macaroni, cucumber, green chilies, celery, and spring onion.
4. Add the dressing to the above ingredients and mix well.  Chill for 1-2 hrs.  before serving.
5. Garnish with spring onion greens before serving.