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Badami paneer is a delicious paneer dish where juicy paneer cubes are cooked in a rich nutty flavour of almond paste. The gravy gets a rich yet creamy and sweet texture of almonds. Onion also contributes sweetness to the gravy. Along with the other spices (read Indian spices) this gravy gives a royal taste.

Almond is a popular nuts which has lot of health benefits. You can eat almonds just like that as a snack. It is a good source of vitamins and minerals and helps to lower the bad cholesterol level and increase good cholesterol level. Today almond is widely used in vegan dishes.

Normally I eat almond as a snack. Obviously I prefer to eat the unsalted ones. Even I add few to my daughter's snack plate. I remember my mother used to give us (two sisters) soaked almond in the morning. Apart from that I do add almonds sometimes to my overnight oats or sweet dishes or cakes. Beyond that I have never explored almond in cooking. This is the first time (I think so I haven't used it yet) I have used almond in a gravy and it turned out so good that I am planning to use more almonds in my dishes. Do you add almonds in cooking? If yes, do share the way you include almonds in your dishes?

The Badami paneer can be well paired with any type of Indian bread (whole wheat lachha paratha, Stove-top butter naan,   Maida Paratha, etc.). I think it will also go well with Jeera Rice.

Preparation time: 20 minutes
Cooking time: 25 minutes
Servings: 2

Badami Paneer


Paneer 250 gms
Almonds 20-25 nos
Onion 2 nos
Garlic cloves, finely chopped 4-5 nos
Tomato 2 nos
Turmeric Powder 1 1/2 teaspoon
Red Chilli Powder 1/2 teaspoon
Coriander Powder 1 teaspoon
Cumin Powder 1 teaspoon
Sugar 1/2 teaspoon
Garam Masala Powder 1/4 teaspoon
Green Cardamom 2 nos
Cinnamon 1 inch
Bay Leaf 1 nos
Clove 2 nos
Green Chilli 2 nos
Refined Oil 4 tablespoon
Salt (to taste) 1 1/2 teaspoon
Ghee 1 teaspoon

1. Soak the almonds in hot water for 10 to 15 minutes.
2. After soaking the almonds, remove the skin and keep them aside.
3. Cut the paneer into long cubes.
4. Heat 2 table spoon oil and sauté the paneer cubes with little turmeric and salt and keep them aside.
5.Take almonds and tomatoes in a blender and make a smooth paste.
6.Heat the remaining oil and add chopped onion and garlic. Sauté till they are translucent.
7. After that add ginger paste and cook well.
8. Next add turmeric powder, cumin powder, coriander powder, garam masala powder and red chilli powder. Mix them well.
9. Now after cooking the masalas switch off the gas and allow to cool the masala for sometime.
10.Next take the masala mixture in a blender and make a paste.
11. Now heat ghee in the same pan and add cinnamon stick, cardamom, clove and bay leaf.
12. Next add almond and tomato mixture and cook until the raw smell of tomato is gone.
13. Add salt and sugar and mix well.
14. After that add the masala paste and mix well.
15. Add 1 or 11/2 cup of water and allow to boil for some time.
16. Next add green chilli and sautéed paneer into the gravy and cook for 5 more minutes.
17. Finally switch off the gas and garnish with chopped coriander leaves


Vegetable Dum Biryani  is a popular recipe from the land of nawabs, Hyderabad. It is also called as Hyderabadi Vegetable Dum Biryani. This royal dish is cooked with basmati rice, vegetables, aromatic whole spices, saffron and generous amount of ghee. It is called 'dum'  as it is a slow cooking process under low flame/heat. Initially, the rice is cooked with whole spices which gives the aroma to the dish. Later the vegetables are cooked with the dry and wet spices along with curd. Finally, the step of layering with rice and vegetables in alternate tiers and slowly cooked under low flame.

Long grain basmati rice are perfect for this nawabi dish. I have not added artificial colours to the veg dum biryani instead I have used natural colour of spices like turmeric and saffron. I have not used the readymade biryani masala instead used whole spices which gives the actual flavour and the aroma of the royal vegetable dum biryani. In vegetable dum biryani, the commonly used vegetables are cauliflower florets, carrots, beans, green peas and potatoes. When you look at the list of ingredients for vegetable dum biryani it may look little long but those ingredients are easily available in the market and a royal dish needs a royal treatment! Isn't it?

Normally my family members are inclined towards Kolkata style Chicken Biryani, but they also love the vegetarian biryani recipes including Mushroom Biryani and Soya Biryani. When you are preparing biryani any raita is enough to accompany the biryani. Finally a glass of fresh lime soda to finish the meal with a good burp!

Preparation time: 20 minutes
Cooking time: 60 minutes
Serving: 2

Vegetable Dum Biryani /Veg Biryani Recipe

Long grain basmati rice - 2 cups
Onion - 1 medium sliced
Onion paste - 2 tablespoon
Ginger paste - 11/2 teaspoon
Garlic paste - 1/2 teaspoon
Turmeric powder - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Red chilli powder - 1 teaspoon
Curd - 1/4 cup
Tomato puree - 1/2 cup
Garam masala powder - 1/2 teaspoon
Clove - 6 to 8
Cardamom - 4 to 5
Cinnamon stick - 1 inch, 2
Star anise - 2 to 3
Royal mace/javitri - 2
Black peppercorn - 5 to 6
Salt - 11/2 teaspoon (as per taste)
Green peas - 1/4 cup
Cauliflower florets - 10 to 12
Potato - 1, peel and cut into dice
Carrot - 1, cut into small pieces
French beans - cut into 1/2 inches, 12 to 14
Saffron - 1/8 teaspoon
Milk - 2 to 3 tablespoon
Refined oil - 4 to 5 tablespoon
Sugar - 1 teaspoon
Ghee - 1 tablespoon
Bay leaf - 1


1. Wash and soak the rice for 15 to 20 minutes.
2. Fry the sliced onions with little salt and sugar until crisp and keep aside.
3. Soak saffron into warm milk and keep aside.
4. Blanch the vegetables and drain the water.
5. Boil water in a pot or vessel and add cinnamon stick(1), cardamom (2), black peppercorn (3 to 4), clove ( 2 to 3), royal mace (1) and add the rice into it.
6. Cook till the rice is 80 to 85% done and drain the water.
7. Spread the rice on big plates and allow to cool it. Sprinkle little salt on the rice.
8. Heat 2 tablespoon oil and fry the vegetables with little salt and turmeric powder and keep aside.
9. Now add 1 tablespoon ghee and 2 tablespoon of refined oil in the pan.
10. Add the remaining whole spices along with bay leaf.
11. Next add onion paste and cook well.
12. After that add ginger and garlic paste and cook well.
13. Add tomato puree and cook until the raw smell is gone.
14. Add the dry spices (coriander powder, cumin powder, red chilli powder, salt, garam masala powder, turmeric powder) and mix them well.
15. Next beat the curd and add into it. Cook for sometime and switch off the gas when vegetables are cooked.
16. Take a biryani pot and smear the wall with ghee.
17. Add 1/3 portion of prepared masala at the bottom.
18. Next give a layer of rice, little saffron milk and fried onions.
19. After that place another portion of masala and followed by rice layer.
20. Do the same process for remaining rice and masala.
21. Once the layering is done cover the pot with a lid and put it over a hot skillet for 10 to 15 minutes.
22. Serve hot with raita.


Restaurant Style Pan Fried Garlic Pomfret Masala is a tasty preparation of pomfret fish. This is the dish I prepared last week and we all relished it with butter rice. Restaurant Style Pan Fried Garlic Pomfret Masala is absolutely my recipe. Last week he went to fish market and while going he said I will bring prawn mostly. But when he returned he got a big size white pomfret and said today the vendor got good pomfrets so I changed my mind and got this. I was like (in my mind) good for me as I do not prefer prawns often. He said cook this pomfret in a delicious way. I said "What do you mean? Don't I cook the other dishes delicious"? He said 'No I meant  cook a restaurant style dish'. Then I created this lip smacking Restaurant Style Pan Fried Garlic Pomfret Masala.

I was in rewind mode and went back to my childhood memories just to recollect how my mother used to cook pomfret when we were kids. I could have called her but at times recollecting memories give a smile on your face and you remember those golden moments of life. Those days no cable TVs or apps or colourful magazines to check for recipes for a new ingredient. But I remember my mother never cooked pomfret similar to the any Bengali style fish preparation.  She used to marinate with coriander leaves paste and  a tangy lemon flavour. Aha! I was salivating and immediately back to the present state. I thought more than coriander my husband prefers garlic flavour and then the creation of Restaurant Style Pan Fried Garlic Pomfret Masala just happened. Weekend is here so if you are craving for fish you can buy pomfret and cook this Restaurant Style Pan Fried Garlic Pomfret Masala. If you are not getting big pomfret you can do this recipe with small pomfret as well. Let's now learn how to cook Restaurant Style Pan Fried Garlic Pomfret Masala?

Preparation Time: 30 minutes
Cooking time: 30 minutes
Serving: 2

Restaurant Style Pan Fried Garlic Pomfret Masala


White Pomfret Fish - 1 Big size, cut into 3 to 4 pieces
Salt to taste
Lemon Juice - 11/2 tablespoon
Black Pepper Powder - 1 teaspoon
Turmeric Powder - 1 teaspoon
Garlic Paste - 1 tablespoon
Onion - 1, finely chopped
Garic - finely chopped, 1 teaspoon
Green Chilli - 2, finely chopped
Coriander Leaves - finely chopped, 2 tablespoon
Red Chilli Powder - 1/2 teaspoon
Cumin Powder - 1/2 teaspoon
Coriander Powder - 1/2 teaspoon
Refined Oil - 1/2 cup

1. Clean the fish fillets or pieces and marinate with salt, turmeric powder, black pepper powder, 1 tablespoon of lemon juice, garlic paste and 1 tablespoon of oil for 30 minutes.
2. Heat oil in a non stick pan and fry the fish pieces under medium flame.
3. When both sides are done, take out the pieces and keep aside.
4. If you have excess oil in the pan then reduce it to 2 tablespoon.
5. Now add chopped garlic and onion and cook until the onions are translucent.
6. Next add the dry spices a pinch of turmeric powder, cumin powder, coriander powder, red chilli powder, chopped green chilli and salt to taste.
7. After mixing the masalas add 1/4 cup of water and add the fish pieces.
8. When the water is almost drying up add 1/2 tablespoon of lemon juice and give a good mix.
9. Switch off the gas and garnish with chopped coriander leaves and serve hot.


Murgir Jhol is a popular Chicken dish prepared in Bengali household especially on Sunday. The gravy of the chicken curry is thin and runny hence called 'Jhol'. Bongs are addicted to their Sunday special Bengali Chicken Curry which is they love to call 'Robibarer Murgi r Jhol'. It is a mandate that early morning the head of the family will take a bag (Bazarer Tholi) and go to the chicken shop and bring the chicken to the 'Ginni r Rannghar' (Wife's kitchen). He never forget to tell 'Ginni aaj murgi r ektu patla kore jhol koro ar kichu lagbe na' (Wify! cook the thin chicken in a runny gravy I don't need any thing else). And now the 'Korta' (Head of the family) is much relaxed that he did not miss the Sunday ritual and got the chicken on time (As the Sun goes up the crowd increases and there are chances you may not get the chicken or you may loose the energy to stand in the queue). Now he can read the newspaper from the first to last page without missing a single political update so that he can debate with his friend in the evening. In the afternoon the lunch will be relished as the menu is 'murgi r jhol bhat' (Chicken curry and rice) and post lunch you need  'bhat ghum' (Nap after consuming rice) to successfully spend your lazy Sunday. The above piece of writing is common in almost all the Bengali households. Though the days have changed because the 'Korta' has become advanced and instead of going to the shop he prefers to order the chicken from online shop or just get it on previous day from the nearby supermarket. No! My 'Korta' still prefers to go to the shop and buy the chicken.

What is the speciality of Murgir Jhol? Don't you want to know. This is a simple chicken curry cooked with onion, garlic and ginger and few other dry spices and the gravy is thin and runny. Potatoes are must in this Murgir Jhol and it is cooked in mustard oil. Here I am sharing how to cook Bengali style Murgir Jhol.

Preparation time: 30 minutes
Cooking time: 60 minutes
Serves: 2

Bengali Murgir Jhol/Sunday Special Bengali Chicken Curry/ Chicken in Thin Gravy
Chicken - 1/2 kg (500 gms)
Potato - 3 medium size (Cut into halves)
Onion - 3 medium size, chopped
Ginger Paste - 11/2 teaspoon
Garlic Paste - 1/2 teaspoon
Green Chilli - 2 to 4
Cumin Powder - 1 teaspoon
Coriander Powder - 2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Turmeric Powder - 2 teaspoon
Salt to taste
Tomato - 1 small, finely chopped
Sugar - 1/2 teaspoon
Bay Leaf - 1
Dry Red Chilli - 1
Mustard Oil - 3- 4 tablespoon

1. Clean the chicken and marinate with salt turmeric and 1 tablespoon of mustard oil for at least half an hour. If required you can also add 1 teaspoon of lemon juice.
2. Heat oil in a wok and fry the potato pieces with salt and little turmeric powder and keep them aside.
3. Now add bay leaf and dry red chilli in the oil and start frying the onions.
4. Once the onions are translucent add ginger and garlic paste and stir them well.
5. Next add green chilli, tomato and all the dry spices and cook them well.
6. Also add sugar to balance the sourness of the gravy.
7. Add the marinated chicken and fried potatoes and cover the wok with a lid and cook under slow flame.
8. Take out the lid and stir in between so that the spices does not stick to the wok and get burnt.
9. When the chicken pieces are well cooked, add 2 to 3 cups of water and allow the curry to boil and adjust the salt.
10. After that the chicken pieces are softened switch off the gas and give the curry a standing time of 5 to 8 minutes with covering with the lid.
11. Finally serve the Murgir Jhol with plain rice (white rice).


Kiwi Cooler is a lovely refreshing cool drink for Summer days. The taste of the drink is sweet and sour in nature. You need very few ingredients to prepare this easy mocktail. We often think what we can prepare as welcome drink for our guests. So this is an easy and quick mocktail recipe which we can offer to our guests during summer days as the availability of Kiwi is high in affordable prices at that time.

I was not familiar with kiwi even few years back. I just came to know about kiwi when supermarkets in Bangalore started selling this fruit. Later my parents went a trip to Arunachal Pradesh and they visited the orchards where kiwis are cultivated in a large scale. I started purchasing kiwi from the supermarkets and initially I did not know how to purchase kiwi. I bought unripen kiwis which are quite sour in taste. I did not like the taste. Later I had a kiwi fruit cake where the decorated kiwis were sweet in taste. I was surprised! Then slowly I learnt how to buy kiwis. You should go for slightly brown color skin than green color skin. Ripen kiwis are soft ---this is one more way to pick the ripen kiwis. If you are using the ripen kiwis for the kiwi cooler use less amount of sugar in the drink. It is better to prepare this drink and serve immediately. It actually keeps the fresh taste of the fruit and the freshness of the lemon juice.

Preparation time: 5 mins
Cooking time: 20 mins
Serves: 2

Kiwi Cooler

Kiwi - 3 nos
Sugar - 2 to 3 tablespoons
Soda - 3 cups
Water - 1/2 cup
Lemon Juice - 1 tablespoon
Ice cubes - few

1. Peel all the kiwis. Slice one kiwi in round slices and keep aside.
2. Chop remaining 2 kiwis and put them in blender and make smooth paste.
3. Add sugar, lemon juice and water into the blender and blend once again.
4. Now put ice cubes in the glasses and pour the kiwi paste equally in both glasses.

Before pouring the soda in the glass

5. Finally pour soda in both glasses, it creates layer in glass and decorate with kiwi slices.


Fried Chicken / KFC style Fried Chicken is a popular non vegetarian starter these days. From kids to adults everyone relish this appetizer. I tried to replicate the recipe at my own kitchen and it has turned out pretty good. It may not be the exact same recipe however I can say it is quite similar to the famous fried chicken retail chain. Fried chicken is very popular among all age groups so you can opt is as a starter for your home party and I bet every body will enjoy this crispy fried chicken.

I have boiled the chicken 50% which reduce your marination time. Sometimes though you marinate the chicken for longer period of time due to the improper heat distribution during frying chicken may not be well cooked from all the side. So this is a major concern however if you half boil the chicken you can easily overcome this problems. In methods I have used salt in different stages and every time I used it in limited quantity. If you think you can add more salt in one step let me tell you that is not going to work. Limited use of salt in every stage will help to cook the chicken in different stages as well as salt penetrates in each layers and makes your chicken tasty.  So what are you waiting for? Try Fried Chicken/ KFC style Fried chicken at home and share your feedback with me!

Fried Chicken / KFC style Fried Chicken

Chicken - 400 gms, leg piece, wings, (With bone pieces)
Lime Juice - 2 teaspoon
Salt to taste
All purpose flour - 1 cup
Oregano - 1 teaspoon
Mixed Herbs (Dried) - 1 teaspoon
Garlic Powder - 1 teaspoon
Ginger Powder - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Black Pepper Powder - 1 teaspoon
Eggs - 2
Milk - 2 tablespoon
Black salt - 1 teaspoon
Refined Oil - 3 cups for deep frying


1. Marinate the chicken pieces with lime juice and salt for 30 minutes.

2. Next half boil (50%) the marinated chicken pieces and drain the water and pat dry them using kitchen towel.

3. Now  beat eggs along with milk and add salt into it.

4. Mean while in a bowl mix all purpose flour, salt to taste, garlic powder, ginger powder, red chilli powder, black pepper powder, oregano, and mixed herbs. Keep it aside.

5. Now take this flour mixture in a paper bag.

6. Next dip the boiled chicken pieces in the egg-milk batter and place the chicken pieces into the flour mixture bag and shake well. You can put few pieces (2 to 3 pieces) at a time, so that all the pieces get coated well.

7. Take out the chicken pieces from bag and tap the chicken pieces so that the extra flour can be removed.

8. Follow the similar steps for the remaining pieces. Keep the coated chicken pieces in refrigerator for 10 to 15 minutes.

9. Heat oil in a wok and deep fry the chicken pieces in low to medium heat until they are golden brown. Serve them with ketchup.

NB: Avoid frying all the chicken pieces at a time. Only place 2 to 3 pieces at a time.
Once they are fried, take them out on a kitchen towel to soak the excess oil.
Avoid high heat as it can burn the chicken pieces from outside remaining the uncooked inside.


Orange Iced Tea is a wonderful drink to welcome your guest. Whenever guest comes home during summer we often think what to offer because during hot summer days people prefer cold drinks than hot beverages like tea or coffee.  Hence we just simply welcome guests with a glass of soft drink. However, this Orange Iced Tea is just perfect for Summer days. You are offering your guest tea and on the other hand, it is a chilled drink too.

I am sure you must have tried different flavours of tea such as Ginger Tea, Lemon Tea, Cardamom Tea and many more. Have you ever tried fruit flavour tea? If not you must try it and I would say Orange Iced Tea is the best one to try. It is so refreshing that after you serve it to your guest they are definitely going to praise your taste. Every Summer I do prepare Iced Tea Lime Soda which is also a very good welcome drink during Summer. This time I tried with orange and I totally loved it. I have a plan to try Peach Iced Tea. Share your idea what all fruit flavoured tea I can prepare....Till then you check out the recipe and don't forget to try at home.

Serving - 2
Preparation Time - 5 minutes
Cooking Time - 1hr 15 minutes

Orange Iced Tea

Tea leaves - 11/2 teaspoon
Orange - 2 to 3 nos
Water - 2 to 3 cups
Sugar - 2 tablespoon
Ice cubes - Few

For Garnishing

Orange Slices - 3 to 4
Mint Sprigs - 2 to 3


1. Squeeze orange juice from the oranges and keep aside.
2. Boil water in a saucepan.
3. Add sugar and tea leaves into the boiling water. Boil for 2 minutes and switch off the gas and cover the pan with a lid for couple of minutes.
4. Strain the tea decoction in a pitcher and allow to cool it.
5. Now add the orange juice into the pitcher and keep it in the refrigerator for at least 1 hour.
6. Take two glasses and add ice cubes into them.
7. Now pour the cold orange tea into the glasses.
8. Add orange slice and mint sprig to each glass and serve immediately.


Pui Shak Ghonto or Pui Shak Chochhori is an authentic dish from Bengali cuisine. This is a dish very popular in almost all the Bengali households. Pui shak ghonto is normally cooked with Hilsha Fish Head (we call it Ilish macher Matha die Pui Shak). Sometimes macher tel or Fish fat is also used instead of fish head which also tastes good. Yes, we Bengalis eat each and every part of fish, as a genuine fish-lover! However, there is also a vegetarian version of pui shak ghonto which is equally tasty like the non-veg version.

My better half loves eating pui shak ghonto. After my marriage whenever we bought Hilsha, it was almost mandatory to buy pui shak and in search of pui shak we used to have a good riding from one place to another (8 to 9 years back pui shak was not easily available in the part of Bangalore where we used to stay). However, nowadays pui shak is easily available in sabji mandis of Bangalore. While cooking any kind of ghonto or chochhori , pumpkin is must. We use bori in the vegetarian version of pui shak ghonto. Check out here the age-old recipe of pui shak ghonto (my version)

Pui Shak Ghonto / Malabar Spinach and Vegetable Mishmash

Pui shak / Malabar Spinach - 1 bunch ( 300 to 400g)
Pumpkin - cut into blocks, 11/2 cups
Potato - 1 medium, cut into blocks
Onion - 1 medium, chopped
Green Chilli - 2
Bori - 8 to 10
Salt to taste
Turmeric Powder - 1 teaspoon
Cumin Powder - 1/2 teaspoon
Coriander Powder - 1 teaspoon
Panch phoron/Bengali five spice mixture - 1/2 teaspoon
Mustard Paste - 1 teaspoon
Mustard Oil - 4 to 5 tablespoon
Bhaja Masla (Coriander powder: Cumin Powder: Garam Masala Powder: Black Pepper Powder, 2:2:1:1; roasted) - 1/2 teaspoon

1. Chop the Pui shak roughly including the leaves and the tender stems.
2. Wash them thoroughly and keep aside.
3. Heat oil in a wok and fry the bori(s) and kept them aside.
4.Next add panch phoron and once they start crackling add potato pieces and cook for few minutes under low to medium flame.
5. Next add pumpkin pieces and cook them for few more minutes.
6. Now add salt and turmeric powder and mix them and cover it for 3 to 5 minutes under low flame.
7. After that add chopped onions, green chilli and mix them well.
8. Next add cumin and coriander powder and mix well with the veggies. If required add 1 or 2 tablespoon of water to avoid burning the spices.
9. Now add chopped pui shak and cover the wok with a lid and cook under low flame.
10. Green leafy Malabar spinach will leave water and allow it to cook for 5 to 7 minutes.
11. After that add1 cup of water and add mustard paste and cover it once again.
12. When the veggies are almost cooked, dry up the excess water by putting it under high flame.
13. Finally add fried bori and bhaja masla and mix it well. Switch off the gas and serve it with plain rice.

N.B: when you are planning to prepare pui shak ghonto ilish macher matha die you should follow the below steps.
Marinate the fish heads with salt and turmeric powder. Later fry them in mustard oil and keep them aside. Use the remaining oil for cooking the curry in above mentioned way and finally mix the fried heads with the curry and pui shak ghonto ilish mach er matha die will be ready.


April was totally hot this time and we were trying all possible remedies to cool ourselves. Every summer I prepare different types of summer cooler to beat the heat and this year was also no exception. This time mangoes are late in the market but other summer fruits were flooding the market. There was good supply of pineapple, muskmelon, watermelon and other melons.  This time we enjoyed pineapple a lot. Normally, we enjoy pineapple just like that with the sprinkle of little salt. I also prepare pineapple juice but this time I tries a perfect summer cooler virgin pineapple mint mojito.

Mojito is a famous Cuban drink which contains white rum, lime juice, soda, and mint leaves. It is a cocktail. However, I prepare non-alcoholic mojito which is also called virgin mojito. This time I tried mojito with a tropical fruit pineapple and virgin pineapple mint mojito tasted just awesome. Combination of pineapple and mint is really refreshing. If you are arranging a party at home you can surely try this Virgin pineapple mint mojito. When pineapples are in season, you must try this interesting mocktail recipe.

Serving: 2
Preparation time: 20 minutes
Cooking time: 30 minutes

Virgin Pineapple Mint Mojito

Pineapple - cut into dice, 2 cups
Pineapple Disc / Slice - for garnishing
Sugar - 3 to 4 tablespoon
Mint Leaves - 6 to 8
Mint Sprigs - 2
Lemon Wedges / slices - 3 to 4
Club Soda - approximately 2 cups (to top the glasses)
Ice cubes - few
Water - 1/2 to 1 cup


1.       Take 11/2 cup of pineapple cubes in a blender and add required water and blend well.
2.       Strain the pineapple juice and keep aside.
3.       Take two medium side glasses and in each glass, add few pineapple cubes (4 to 5), mint leaves           (3 to 4) and sugar. Muddle them using a muddler till the pineapple chunks are mashed      
4.       Now add ice cubes in each glass and add lemon wedges, mint sprigs in the glass.
5.       Pour prepared pineapple juice equally in both glasses.
6.       Finally add the club soda to top the glasses and Virgin Pineapple Mint Mojito is ready to serve.


Hello Dear Readers,

A month passed so fast and we are at the end of MLLA - #117. I thank every one out there for participating in this event.

If you want to participate April month's event, it is hosting by Vidhya’s Vegetarian Kitchen. 

Thank you to my friend Lisa Turner for the opportunity. There are total 10 wonderful recipes. 
Let's round up this event and take a quick look at the wonderful recipes.


The above video shows a bunch of people across the world sharing their thoughts that why do they love the world.  This video has inspired me to share why do I love the world and my most cherished discoveries and travel experiences.

I am an avid traveller who dreams to be a world traveller one day.  The idea of loving the world excites me as I love to visit different places, want to meet different peoples, know about their cultures and cuisines, learn about their history and enjoy those moments being with them and cherish those memories throughout the lifetime.  My travel journey started at very early age with my parents and sister. My father loves to travel and those days we travelled various places in India. He always encouraged me to write the travel stories and gradually, he have sown the seeds of travelling in me. I can say I got the travel inspiration from my father.

As I grew older, I was more interested to know the people around the world. Travelling around the world gives us an opportunity to know other countries, their disciplines, about their climate condition and their survival stories. The most interesting part of the travel is it makes us open-minded and increases the circle of our knowledge.

My life-partner is also an adventure loving person so there was no full stop in my travel journey. Each trip we made memorable, be it a short or long. The way my father showed the path of enjoyment being a traveller, we as a parent also sowing the seed of travelling by making her part of our travel journey.

In 2016, opportunity knocked our door and we packed our bag to experience our first ever world travel. We visited San Francisco and Los Angeles. Los Angeles was included in our travel schedule as per the request of our Junior Traveller. She wanted to meet her favourite cartoon characters and their world. Yes I am talking about our visit to Dreamland Disneyland. We never thought that in our first ever World trip we could visualize the dream come true moment! Thanks to our Junior for choosing the destination so wisely. Who doesn't want to live in a dream world? We have already experienced it and going to cherish it throughout our life.

We travelled from one Silicon valley (Bangalore) to the another Silicon valley (San Francisco). When we first got down from flight and walking out from the Airport, first thing we realized that the people residing in United States of America are very much disciplined. It became more prominent after observing the traffic rules during our stay. I really loved it. One day we were travelling through a high way which was packed however, we could not hear a single blow of horn! Can you imagine? That means we can ride slowly and patiently in a heavy traffic jam too without doing air pollution.

The Iconic Golden Gate Bridge
 Anyplace we travel, we make sure to try out the popular food of that place. In San Francisco, we got exposure to varieties of cuisine other than American cuisine as it is home for many different nationals. Pier 39 is a must visit for every foodie especially the seafood lovers. I experienced my first crab tasting with a giant crab. The taste of butter garlic crab salivates me whenever I think about it. Apart from that memorable crab meal, we tasted middle-east platters, authentic Italian, Mexican and Chinese cuisine at various restaurants. I totally enjoyed the American style breakfast.

The landscapes are beautiful and could not stop clicking the shutter.  I closely experienced the geography and demography of that place. I experienced the ice cold water of Pacific ocean and also saw the wild fire while travelling towards Yosemiti.

On the way to Yosemiti

Pacific Ocean
Visit to Los Angeles especially to Disneyland was remarkable. Our daughter met her favourite cartoon characters (Mickey & Minnie). Even we went back to our childhood with all the Disney characters. We all were on cloud nine and enjoyed the visit to the fullest.
It was a fun-filled, adventurous trip and we returned back to India with lot of unforgettable sweet memories.

Castle in Disney Land
Junior with her favourite Mickey Mouse
In the world of Fairy Tale
Finally, we returned back to India with lots of experiences, incidents and happy memories which we often cherish in our leisure. So I would obviously respond affirmative #SayYesToTheWorld. Loving the world opens up the closed door of minds and provides wonderful opportunity to know different people and their lives.

Click the here to know more about  #SayYesToTheWorld. 

Have you watched this video? Sometimes kids teach us lot many important things in life which we often ignore.

One day our daughter said "today we have learnt water cycle and water sources at school. Mam asked what are the sources of water? One of my friend told Water Tanker". She then asked me "Is that the correct answer, mamma?"

A simple question made me realize that we are heading towards a horrifying future of zero day. In big cities like Bangalore we are facing a severe water crisis. Level of ground water is decreasing very fast. In mega cities, most of the households are dependent on water tanker. Hence, water tanker has become the source of water to the kid who has seen it supplying water everyday. Actually the kids learn things which they see at their surroundings.

Water bodies are drying up or they are heavily polluted by sewage water, industrial pollutants or by various human activities.  Have we ever thought what are you going to gift to our future generation? Aren't we endangering our future generation towards uncertainty? It is the high time we conserve water for ourselves to save our future generation. 

Conserving drinking water is the first step which we often ignore. #CuttingPaani is a wonderful initiative by Livpure to conserve drinking water. 

Image Courtesy: IndiBlogger
It is our tradition to welcome a guest with a full glass of water. We also serve a full glass of water along with a meal. It is observed that most of the time people do not drink the full glass of water. So most of the time the remaining glass of water we throw off and waste the water. We can save this water by serving half glass water and if someone asks more we can serve more. 

Image Courtesy:
Here are some simple tips to save water which will indirectly save our future generation:
  • We take water bottles to school or work. Many of us unable to finish the water in the bottle and finally we end up throwing the remaining water before cleaning the bottle. Instead of throwing we can use this for watering the plants or for washing clothes.
  • Recently I was reading in newspaper that a start up has come up with an innovative idea to save water. In restaurants, they always serve with a full glass of water. The company have started marked glasses (just like the marked medicine cups) for restaurant to serve only required water upto the mark. We can also use small cups or glasses to serve water and if required we can refill them again.
  • Do not leave the kitchen when you have put water on gas for boiling. Because if you forget to switch off the gas on time the water will evaporate and you will loose that water. 
  • While purifying the water some water purifiers waste a certain percentage of water. You can take out that waste water in a bucket and use it for watering plants, washing cars or for other household works.
  • If you have take out excess ice to make your drink and cannot use all. Then instead of throwing the ice put them in water jug and later can use for multiple household purposes.
  • Use a bucket instead of hose to clean your car or water the plants. It saves lot of water.
  • We often waste water by running the tap while cleaning utensils. We can close the sink outlet and fill it up with water and clean the utensils without wasting excess water.
  • Fix the leaks of the taps to save water. 
  • Let's grow the healthy habit to save water in our kids. Ask them to close the tap while brushing their teeth or use the bucket instead of shower taps for taking bath. 
Let's come together and make a big success to this novel initiative of  #CuttingPaani by Livepure. Even saving single drop of water can save life because little drops of water makes a mighty ocean. 

Image Courtesy:
Here is the petition started by Livpure. I would request my readers to sign the petition which will be submitted to restaurant owners and concerned government authorities to take appropriate measures for the implementation of #CuttingPaani.. 

Rooh Afza is a famous non-alcoholic concentrated squash. This is a popular summer drink of our childhood. Before the market flooded with various juices and squash, Rooh Afza was a famous drink in every Indian household. I think like me many of us have a childhood memory with Rooh Afza drink. I wanted give a twist to our regular lassi with this rooh afza. Hence, I am sharing the recipe of Rooh Afza Lassi. A lassi flavoured with the popular drink rooh afza.

This recipe is very easy and you can prepare quickly when you have sudden guests at home. I am sure many of you are aware of the taste and aroma of rooh afza. Those who have no idea, I will tell them please get a rooh afza bottle today and try it. It has rosy flavour and aroma which goes very well with the flavour of lassi. I knew the flavours of Rooh Afza but I was not sure about my daughter that whether she will like the taste or not (as current generation has a totally different taste buds). Surprisingly, she like the rooh afza lassi very much and requested me to prepare again.. There comes the success of my experiment..😊.. Check out the recipe and do give a trial and share your feedback ...

Serving: 2
Preparation time: 5 minutes
Cooking time 15 minutes

Rooh Afza Lassi


Yogurt - 2 cups, chilled
Milk - 2 cups, chilled
Sugar - 2 to 3 tablespoon
Rooh Afza Syrup - 2 tablespoon
Ice cubes - few
Almonds - few, chopped for garnishing


1. Take yogurt, milk and sugar water in a blender and blend well.
2. Now add ice cubes and blend for 2 minutes.
3. At this time check the consistency of the mixture, if it is too thick then add more milk and blend again.
4. Next add rooh afza syrup and once again blend the mixture.
5. Pour the mixture into glasses and garnish with chopped almonds on top. Rooh Afza Lassi is ready to serve.

NB: Rooh afza syrup already has sugar so adjust the sugar quantity according to your taste bud.


Pabda Mach Kalo Jeera Diye is a famous fish curry recipe from Bengal. Pabda fish is variety of catfish which is called butter catfish. Pabda fish is tasty and flavourful as well as healthy too. The flesh of pabda is very soft and it has smooth skin. It is a no onion no garlic fish curry. In a Bengali home,  fishes including Rohu, Katla, Bhetki are cooked regularly. Pabdas are not regular affair, it comes mostly once or twice in a month in my home. It is difficult to cook pabda in very less oil. Pabda has a tendency to stick to the pan though you use a non-stick pan. Hence you have to use more oil to fry them up. The flesh of the fish is very delicate so fry pabda in hot oil only for few minutes and do not forget to cover with a lid as pabda splutter in hot oil.

I also cook pabda in onion-ginger-tomato based gravy, which is quite similar to the Fish Kalia. Have you ever tried cooking Pabda? If you have any new recipes with Pabda, please share it with me...

Servings - 3
Preparation Time - 30 minutes
Cooking Tine - 30 minutes

Pabda Mach Kalo Jeera Diye / Pabda Fish Curry / Butter Catfish Curry

Pabda Mach - 3, large
Potato - 1 medium, sliced
Mustard Oil - 1/2 cup
Turmeric Powder - 2 teaspoon
Salt to taste
Nigella Seeds - 1 teaspoon
Tomato - 1 chopped
Ginger Paste - 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Coriander Leaves - chopped, 2 tablespoon
Red Chilli Powder - 1 teaspoon
Green Chilli - 2 nos
Water as required


1. Wash and clean the fishes and marinate with salt and 1 teaspoon of turmeric powder for 30 minutes.
2. Heat oil in a pan and fry the fishes by covering with a lid. Be very careful while frying this fish as like other catfish pabda splutter in hot oil. 
3.  When the fishes are fried, take them out and keep aside.
4. Now in the same oil add the potatoes and fry them with little turmeric powder and salt. Once they are fried, take them out and keep aside.
5. In the mean time, take remaining turmeric powder, red chilli powder, cumin  and coriander powder in a small bowl and add 1/2 cup of water and allow them to soak for 5 minutes.
6. Next in the remaining oil add nigella seeds and add chopped tomatoes and green chillies. Cook them well.
7. After that add ginger paste and stir well.
8. Now it is time to add the wet mixture of the spices which is prepared earlier. Keep on stirring it.
9. Add enough water (11/2 cup approx.) and allow it to boil. Add salt to taste.
10. Add the fried fish and boil for 10 minutes, switch off the gas and garnish with chopped coriander leaves. 


Today's post is for the seafood lovers.. I am sharing a recipe of crab curry. This is a Bengali style recipe. I did not have much knowledge about the taste of crab, how to cook it and all till I experienced it. My better-half is a crab lover so when ever he talks about crab he starts salivating. He he.. But in my home other than my father no one knew how does it taste. My father is a true foodie who tasted varieties types of food. Even I stopped eating prawns (started eating again) as I had allergy which has now almost gone. How I don't know! So you can understand I never thought eating crab in my dream too. I used to feel very scary. It all happened when we went to USA trip where I tasted a giant crab at Pier 39 for the first time in my life and I just fell in love with it.

Butter Garlic Crab at restaurant in Pier 39

My husband visited USA multiple time and every time he tasted this delicacy. He used to tell me once I want you to taste that crab and after that you will never say I don't want to eat crab. May be he was making a smooth entry of crab in my kitchen very tactfully in a gastronomical way! (That was going on in my mind😉) But after eating the roasted butter garlic crab I was bowled out and was thanking my husband for convincing me to eat it! Later when we came back to India, one day my husband asked me can I get crabs and my answer was yes! In India we don't get giant size crabs. He bought two bigger size crabs (bigger than the regular size) and cleaned them. And I cooked Bengali style Crab curry. In Bengali crab is known as 'Kankra/ Kakra'. So I prepared Kankrar jhol / Kakrar Jhol. I heard telling my husband the bigger size crabs taste good, I don't know much about how to buy a good crab but I can assure you the taste of this crab curry. Bengali Style Crab Curry/ Kankrar Jhol is a non-veg gravy prepared using crabs and potatoes. Onion, ginger, garlic and dry spices are used to prepare the base of this gravy. However, the crab has its own taste, so addition of crab makes this gravy exotic.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings - 2

Bengali style Crab Curry / Kankrar Jhol / Kakrar Jhol

Crab - 2 nos, cut into pieces (around 500 gm)
Potatoes - 2 Medium size, cut into halves
Onion - 2 medium, paste
Garlic Paste - 1 teaspoon
Ginger Paste - 11/2 teaspoon
Turmeric Powder - 11/2 teaspoon
Red Chilli Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 11/2 teaspoon
Salt to taste 
Sugar - 1/2 teaspoon
Tomato Puree - 2 tablespoon
Green Chilli - 2 to3 
Cardamom - 2
Clove - 2
Cinnamon - 1/2 inch stick
Garam Masala Powder - 1/2 teaspoon
Mustard Oil - 1/2 cup


1. Clean the crab with warm water and marinate with salt, turmeric and red chilli powder for 15 minutes.

2. Heat 1/4 cup of oil and fry the crab pieces on a medium flame covering with a lid.
3. Take out the fried crab pieces and keep aside.
4. Add the remaining oil into the pan and heat it.
5. Fry the potato pieces well with little salt and turmeric and keep aside.
6. Now add cinnamon stick, clove and cardamom into the oil.
7. Once they start crackling add onion paste and keep on stirring until it is cooked properly.
8. Next add ginger and garlic paste and cook well.
9. After that add all the dry spices turmeric powder, cumin powder, coriander powder, red chilli powder, garam masala powder, salt and sugar. Mix them well.
10. Next add tomato puree, green chilli and cook well.
11. At this stage add 1/4 cup of water to avoid burning of the spices.
12. Finally add fried potatoes and crab pieces and mix with the spices.
13. Add required water (approximately 11/2 cup) and allow it boil under medium flame for 6 to 8 minutes.
14. Switch off the gas and serve hot with plain white rice. 


Hello My Readers,

After a long time I have got an opportunity to host an event. I am very much excited to host the 117th My Legume Love Affair event in my blog. I am hosting this wonderful event for the very first time.

Short Introduction about the Event

The journey of this event initiated by Susan of The Well Seasoned Cook in 2008 and hosted by Lisa Turner of Lisa's Kitchen from 2013. Legumes are part of our daily life and in this event you can find varieties of recipes of legumes shared by talented blogger friends. To know more about this event please visit the page: MY LEGUME LOVE AFFAIR.

Thank you Lisa for giving me this opportunity and thanks to Sowmya of Tumastonguetreats for encouraging me to host this wonderful event.
So blogger friends, pour in your lovely, innovative recipes to this event and make this event successful.

  • Prepare any vegetarian dish like main course, side dish, desserts, appetizers or snacks with legume as key ingredient and link to the event using the linky tool below.
  • The event runs the whole of March and only one post per person allowed. The roundup post of included recipes will be published in April.
  • Recipes from archives are accepted if reposted and updated.
  • Present your recipe, link to my event announcement page (this page), My legume love affair page, Susan’s page and to Lisa’s page.
  • Use the below linky tool to link your recipe

Now the Winter is almost over and slowly heading towards the Summer.. I prefer Winter over Summer .. The reason behind it is you can roam as much as you can without sweating... Winter is the season when you can stay cool 😎. You can enjoy varieties of foods and after eating rich food you can easily digest them.. During winter you visit to the sabji mandi and get plenty of fresh and colorful vegetables and the price is also reasonable.  What are the things you really enjoy during Winter?

Throughout the year I don't get good fresh green peas and most of the time I use the frozen packs. But last two months every week I visited market did not forget to purchase green peas.  I use green peas in dals, veg curries  and parathas... Here is few recipes with green peas

Aloo Gobi Matar
Mushroom Matar Pulao
Aloo Matar
Chanar Dalna
Peas Kachori

Today I am sharing a restaurant style recipe with peas which we often see in menu of restaurant. I am talking about green peas masala. This is a very simple recipe though the list of ingredient is little long but I can assure, you will get all the ingredients in your pantry. The texture of the gravy is creamy, silky and smooth. I have used cashew paste and curd which give this kind of texture to the gravy. Green Peas Masala can be paired with any kind of Indian bread as well as jeera rice or ghee rice.

Green Peas Masala Recipe / Restaurant style Peas Masala Recipe / How to make Peas Masala


Green Peas (Fresh/Frozen) - 1 cup
Onion - 3 medium, paste
Garlic - 4 to 5 pods, finely chopped
Green Chillies - 2
Ginger Paste - 11/2 teaspoon
Tomatoes - 2 big, puree
Red Chilli Powder - 1/2 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Turmeric Powder - 1 teaspoon
Garam Masala Powder - 1/2 teaspoon
Salt to taste
Sugar - 1/2 teaspoon
Coriander Leaves - chopped, 2 tablespoon
Cashew Nuts - 5 to 6
Curd - 2 tablespoon
Cinnamon - 1/2 inch stick
Cardamom - 2
Clove - 2
Bay Leaf - 1
Refined Oil - 2 tablespoon
Butter - 1 tablespoon

  1. Pressure Cook green peas for 2 whistles and once the pressure releases, drain the water and keep aside.
  2. Soak the cashew nuts for 15 to 20 minutes and grind them along with curd to make a smooth paste.
  3. Heat oil in a pan and add bay leaf, cinnamon stick, cardamom and clove.
  4. Once they start crackling add chopped garlic and sauté for sometime.
  5. Next add onion paste and cook until the paste starts changing the colour to golden.
  6. After that add ginger paste and mix well.
  7. Next add tomato puree and cook until the raw smell is gone.
  8. Then add all the dry spice powders including turmeric powder, cumin powder, coriander powder, garam masala powder, red chilli powder and salt to taste.
  9. Mix them well and if required add 2 tablespoon of water to the mixture to avoid burning of the spices.
  10. Once the spices are well cooked, add required water to get a running consistency. Boil for 3 to 4 minutes.
  11. Next add the cashew-curd mixture (paste) and stir continuously for the proper mixing.
  12. Now add the peas and cook under low flame for 5 minutes.
  13. Finally switch off the gas and add a dollop of butter and chopped coriander leaves on top.
    Serve it hot with roti or rice. 

N.B.: If you are using frozen peas you can use them after blanching or just put a single whistle in pressure cooker.
You can also use fresh cream on top for garnishing purpose.

Hello All the Readers,

How have you been?

I hope by now you must have understood that I went into a hibernation period, it is not that I have come back from that state and regularly keep on updating the blog. It is still uncertain. It's not that I do not want to update it but I am unable to take out sometime to update it.  The work pressure is too much to keep the balance between by professional and personal life. But I would say I am happily surviving. I like to be very busy but at times I prefer leisure time. So many thoughts come in my mind and I feel like open a blogpost and update it but that very next moment either an email pops up with some urgent marking or I get a call from the client. So immediately I keep my thoughts aside and jump into the emergency situation! Yes these days writers face this kind of emergency, earlier it used to be a calm and quiet leisure time job! Days are changing and we are evolving 😉

I think I have talked too much ( still feel like haven't talked much about my situation) now it is time share a recipe which is sitting in the draft for quite sometime now. Choco cookie bark is an easy kid's friendly recipe. This is a very good handmade edible gift for the occasions like Christmas, Diwali, Children's day or return gift of kid's birthday party. Choco cookie bark recipe got featured in UNIBIC Cookie's official FB page. 😊😊

This chocolate cookie bark I have prepared before my last hometown visit for my niece and family. Kids as well as adults everyone enjoyed this bark. The recipe is a very simple one. Amateur cooks can also try and surprise their near and dear ones. Teenagers can also try this if they are able to operate microwave. This is a no-fire cooking. If someone does not have a microwave then they can do it on stove-top (then it is not a no fire cooking). They can use Double-boiler method  to melt the chocolate instead of microwave. I have used UNIBIC Choco Nut Cookie. You can use any other brand too. The reason behind the use of choco nut cookie, it gives a good crunch to the bark with a nutty and chocolaty flavour. Do try this easy recipe at home and share your valuable feedbacks. Check out the recipe below and till then I am signing off and promising to come back soon...

Choco Cookie Bark


Choco Nut Cookie - 6 nos ( Unibic)
Dark Chocolate - 125 gms, chopped
White Chocolate - 50 gms, (chopped)

 1. Break the cookies into small pieces and keep it in a bowl.
2. Line a tray with a butter paper and keep aside.
3. Now take dark chocolate in a microwave proof bowl and melt it. It might take 1.5 to 2 minutes in microwave.
4. After that add more than half of the quantity of broken cookies into the melted  and mix immediately.
5. After that take a spoonful of mixture and place on the lined tray keeping a distance of approx. one inch.
6. Place the remaining mixture in a same manner in rows and columns.
7. Now same way melt white chocolates and mix remaining cookies pieces.
8. Now take spoonful of this mixture and place in the gap of two chocolate mixtures such way that it fill all the in between gaps and make a big size bark.
9. After that take a toothpick and make swirls by mixing both the chocolate mixtures.
10. Now keep the tray in the refrigerator for an hour.
11. Take out the tray and break the big bark into pieces.
12. You can serve the pieces or store them in an airtight container.


Few days back I have received an email from Kirti about the first Plattershare homechef meet in Bangalore in association with Farmz2familliez. I am going through a busy schedule, but I checked my calendar and blocked the date as I was very much excited to meet Kirti as well as all the Bangalore based homechefs. Scheduled meet was on 3rd of February at 10 am. The venue sponsor was Dhyaana Wellbeing Café. The location is totally different than any normal café. When I reached the venue, I received warm welcome from Plattershare team. After that, we (homechefs) are introducing each other, it was pleasure to meet those people whom we met in a virtual social media platform and now meeting them physically is really an awesome experience.  My Saturday started on a positive note!

Dhyaana Wellbeing Café, Indiranagar

A Group Photo Image courtesy: Plattershare

A warm detox drink was served to welcome us. I just loved the taste of it and keen to know the recipe of it. After the initial introductory session. We were taken inside where two more surprises were waiting for us. Plattershare cofounder, Kirti gave a short and sweet introductory speech and after that one of the founder of the event sponsor F2F, Srilatha told us more about Farmz2familiez.

Earlier I was part of the Belly Nirvana Program and used their batter which really very good. Anyone can use these batters instead of market available fastfoods and prepare tasty recipes for the kids as well as adults. Click the link to know what all healthy options you can prepare with simple idli/dosa batters.  They have Multigrain Batter, Adai Batter, Appam Batter, Idli/Dosa Batter, Multi Millet Batter, Medu Vada Batter. These batters are not availabale in the Supermarkets as they are preservative free. You can visit their website and place a order or avail them through Daily Ninja or Doodhwala App.

Dhyaana café chef is showing the detox drink preparation

Two live cooking session was arranged for us. Chef of Dhyaana shared the recipe of the detox drink which I was really keen to know. All the daily spices including turmeric powder, coriander seeds, cumin seeds, julienne ginger, fennel seeds, green tea leaves  are being used to prepare this lovely detox drink.

Plattershare homechef and content partner Rajaeswari is cooking Carrot Adai Bites

Yummy Bites are getting ready

Ready to be Gobbled

Next session was the live demo of making Quick Carrot Adai Bites using F2F Adai batter. Plattershare homechef and content partner Rajeswari Annamalai gave this live demo and we tasted these delicious bites. She had used a creamy tomato-mint-cashew chutney as a spread on those small adai circles. The chutney really compliments the adai.

A must selfie, not an expert though

After the cooking session, we had a wonderful session where we actually learnt about healthy wellbeing. Mr. Gopi Krishnaswamy from Dhyaana Wellbeing studio talked about healthy wellbeing and how to develop that. He talked about the difference between wellness and wellbeing. He made us realize that to be aware of each and every small thing we have and be grateful for that. Our busy lifestyle has made us mechanical and we have forgot to be thankful for getting the opportunity to live each and everyday. His session really gave us calmness to our mind. We also learnt about mindful eating. Post the session we had a bowlful of comfort food followed by a glass of cold iced tea.

Comfortable Meal after a good session

Finally we received gift hampers from F2F and plattershare. I really love those thoughtful gift hampers.

Thoughtful Gifts

We all said bye to each other and hoping to meet them once again. I headed towards home  with a bunch of good memories! My heartfelt thanks to Plattershare, Farmz2Familiez and Dhyaana Wellbeing Café.



"Thank you for Visiting Us" With Love & Regards Amrita

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