Rainbow Delight

A refreshing and healthy combination of seasonal fruits , ice cream and tutti Fruti. Enjoy it any day in the summers and you are gonna love it. So let’s start the recipe . Yum


1 packet vanilla ice cream
1 cup mixed fruits (strawberry , apple , orange , mango , grapes , kiwi, raspberries etc. )
1 tablespoon tutti fruti
1 tablespoon sugar sprinkles
1 tablespoon orange crush

Roughly chop the fruits.
Take 6 serving bowls ready.
Scoop on or two ladles of vanilla ice cream in each serving bowl.
Add the mixed fruits equally in the bowls.
Sprinkle tutti fruiti , orange crush and sugar sprinkles in each bowl.
Serve immediately.

Serve-6. Preparation time-10 minutes


Corn Bhel

Let’s get ready for a tasty and healthy snack in this weather. Corn bhel is one of my favorite snack to grab while watching movie or just lazing around in holidays. So let’s start the recipe . Yum


1 cup sweet corn , boiled
1 cup Kurmura (puffed rice)
1 cup Sev
1 onion, chopped
1 tomato. Chopped
1 potato, boiled & chopped
1 green chilly ,chopped
1/4 cup coriander leaves ,chopped
1 teaspoon chaat masala
1 teaspoon red chilly powder
1 teaspoon dried mango powder
1 teaspoon cumin seeds powder
Salt to taste
2 tablespoon green chutney
4 tablespoon tamarind chutney
1 tablespoon lemon juice

Take boiled corn , puffed rice , sev in a bowl.
Add onions, tomato, potato , green chilly , and coriander leaves.
Add all the spice and salt, toss well and serve.

Add the green and red chutney just before serving.


Serve-6. Preparation time-10 minutes


I adapted this recipe from Felicity Cloake who described the best way to cook falafel .I wanted to make shallow fried version since long. The outer covering becomes more crispier by shallow frying and everyone like it. So let’s start the recipe. Yum


100g dried chickpeas
100 g broad beans(I didn’t use )
1 teaspoon cumin seeds
1 teaspoon coriander seeds
11/2 teaspoon allspice
1 teaspoon salt
3 spring onions, finely chopped
4 garlic cloves, crushed
1/4 cup coriander leaves , chopped
1/2 teaspoon baking powder
4 tablespoon sesame seeds
vegetable oil, to shallow fry


Soak the chickpeas in plenty of cold water overnight.
Put half of the chickpeas into a food processor and pulse until smooth.
Add the spices, salt, spring onions and garlic and pulse again, until well combined.
Finally, add the remaining chickpeas and green herbs and pulse until well combined.

Check the seasoning , stir and add the baking powder. Chill the mixture for at least 30 minutes.

Roll the mixture into small flat balls, and roll in the sesame seeds.

Heat oil in a pan then fry the falafel in batches and drain on kitchen paper. (This time I tried to shallow fry the falafel on non stick pan with a little oil).

Serve with tahini sauce, toasted flatbreads and plenty of salad.

Serve hot.

Serve-4. Cooking time-20 minutes


Baba Ganoush

Author Felicity Cloak on website guardian.com reconstructed more than 100 recipes to make them perfect. I wanted to make some baked dishes from the website for three days. As I am at my mom’s place and unfortunately there is no oven here so I decided to make non baked recipes.The first in the series is Turkish Baba Ganoush , a smoky and delicious dip made of Aubergine .So let’s start the recipe. Yum


2 large or 4 small Binjal/aubergines
Juice of 1 lemon
2 tablespoon tahini
2 garlic cloves, crushed
3 tablespoon mint leaves, chopped
2 tablespoon coriander leaves, chopped
1 tbsp pomegranate seeds (optional , I didn’t use)
2 tablespoon extra virgin olive oil

Cook the aubergines over a gas , until completely . Turn frequently with tongs . Let it cool.

Slit and discard the skin , scoop out the white portion in a bowl. Put in a sieve and leave to drain for few minutes.

Add the lemon juice into the tahini in a bowl . Add the garlic and two third of the chopped herbs . Season with salt to taste . Add more lemon juice if required.

Mash the aubergines gently with a fork, and then stir into the tahini mixture. Top with the remaining herbs and the pomegranate seeds, if using. Pour olive oil over edges.

Serve and enjoy!!

Serve-2. Cooking time -15 minutes


Onion Bhaji

I normally make onion Bhajis and the new thing I learned the addition of curry leaves, fennel seeds and garlic cloves. The outcome was marvelous with amazing flavors of all the spices giving pleasant aroma. So let’s start the recipe .yum


1 cup gram flour
1/2 cup rice flour
1 tablespoon oil/butter , melted
1 tablespoon lemon juice
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 green chillies , chopped
2 teaspoon ginger, grated
2 cloves garlic, chopped
1/4 cup coriander, chopped
8-10 curry leaves, chopped
4 onions,chopped
Oil for frying

In a bowl sift the flours , then stir in the oil and lemon juice add cold water . Mix it gently . Stir in the spices, aromatics and herbs and add salt to taste. Stir in the onions so they are well coated.

Heat the oil in a large wok or pan.
When the oil is hot , wet your hands and shape tablespoon-sized amounts of the mixture into balls.
Drop the balls into the oil, stir and Cook for about four minutes, flipping occasionally, until crisp and golden, then drain on the paper towel.

Serve with chutney and ketchup.


Serve-4. Cooking time-25 minutes

Broccoli Tikki ~Broccoli Tikki Burger

Broccoli is one of my favorite vegetables that I like to use in rice , salads , stirred fries , etc. Yesterday I made these delicious cakes /Tikkis in evening for snack , and we all enjoyed it. These tikkis are very easy to prepare and can be made anytime . So let’s start the recipe .yum


1 Broccoli head
4 potatoes,boiled
1 onion,chopped
2 spring onion , chopped
2 green chillies,chopped
1 teaspoon ginger , grated
1 teaspoon cumin seeds
1/4 cup coriander leaves,chopped
1 teaspoon dry mango powder
1 teaspoon garam masala
1 teaspoon chaat masala
1/2 teaspoon red chilly powder
Salt to taste
2 tablespoon corn flour/Gram flour
2 tablespoon oil
1 tablespoon cashew nuts
1 tablespoon raisins

For burger
2 burger buns
3-4 lettuce leaves
1 onion , sliced in rounds
1 tomato, sliced in rounds
1 tablespoon cheese spread
Salt and pepper

Heat a teaspoon of oil in a pan , add cumin seeds and grated ginger. Sauté and add cashew and raisins.Stir and add chopped onion , spring onion white and green chillies.Cook for 2-3 minutes and remove from heat.
Wash and blanch broccoli head in boiling water for 5-7 minutes. Cool and grate in a bowl.
In another bowl take mashed potatoes , spring onion greens, coriander leaves . Mix
Add grated broccoli and the fried onions masala. Sprinkle all the spices , corn flour or gram flour and mix till all the ingredients combined well.
Make small or medium sized patties and place on preheated nonstick Tawa. Shallow fry from both sides using a tablespoon of oil.

Serve as it is with ketchup or wrap in burger buns.

For burger , toast one half of burger bun with cheese spread . Arrange layers of lettuce leaves , onions and tomatoes .Place a broccoli tikki in center and top up with more tomatoes and onions. Cover with other half of burger bun. Sprinkle salt and pepper .Microwave for a minute and serve hot.


Serve-4. Cooking time-20 minutes


Afgani Naan

The Afghani Naan or bread is national dish of Afghanistan . It is usually of oval or rectangular shape and baked in tandoor .It has no firm crust and taste similar to Indian and Pakistani naan. It has very dense and rich taste. So let’s start the recipe . Yum


2 cups all purpose flour
2 teaspoon yeast
1 teaspoon salt
Lukewarm Water as required

1 teaspoon nigella seeds
Dry flour for dusting
1 tablespoon butter

Sift all purpose flour in a bowl .Add 1/4 cup lukewarm water in yeast and let it rise.
Knead a firm dough using enough water.
Let the dough ferment for 3-4 hours , covered with wet cloth.
When the dough rises , make 6 round balls from it.
Dust one dough ball with dry flour .
Roll it the rolling bard with the help of rolling pin. Make elongated and thin shaped naan.With the help of wet fingers make impressions on the naan. Sprinkle nigella seeds over it.
Now place this naan over hot iron griddle.
Flip the side to cook evenly and then with the help of tongs cook it directly over flame. You may also bake this naan in oven.

Keep it in a casserole or plate , smear with butter .

Serve hot with any side dish.

Serve-4. Cooking time-30 minutes