Sunday, March 27, 2011

Strawberry Yogurt Parfait

Serving healthy breakfast isn’t that hard. This easy recipe calls for what you mostly have in your refrigerator and pantry. And yes it requires no cooking skills.

Approx. 4 servings
  • Organic vanilla yogurt – 2 cups
  • Fresh strawberries – 10
  • Walnut & Pecans –  1/2 cup
  • Kashi Go Lean Crunch Cereal – 2 cups [Or any cereal of your choice]

  1. Lightly toast walnuts and pecans in a pan. Crush them in small bites. Keep aside. Cut strawberries in quarters and keep aside.
  2. Take four tall glasses to serve parfaits. Layer each glass with 2 tbsp of vanilla yogurt. Now add 4-5 strawberry pieces, add 2 tbsp of cereal and 1 tbsp of nuts.
  3. Repeat the same sequence, yogurt, strawberry, cereal and nuts in all four glasses. Garnish with strawberries.
  4. Serve immediately or for later use, cover these glasses with cellophane wrap and refrigerate.
Enjoy as a yummy and healthy breakfast.

Monday, March 21, 2011

Namak pare: Holi Special

Namak Pare (Savory snacks)
These snacks are mostly prepared during festivals. But being such an easy recipe it can be enjoyed any time. Namak pare brings back lots of childhood memories. In our house hold, we enjoyed them year round. Thanks mom for such a wonderful snack!

Ingredients for Namak pare:
  • All purpose flour (Maida) – 1.5 cups
  • Semolina (Sooji) - 1/2 cup
  • Carom seeds (Ajwain) - 1 tsp
  • Yogurt  - 1/4 cup
  • Butter/ Oil  - 2 tbsp
  • Salt as per taste
  • Cooking oil for frying
  • Water to knead dough – 1/4 cup
  1. In a large bowl, add all purpose flour and semolina.
  2. Now add carom seeds, yogurt, 2 tbsp butter or oil and salt.
  3. Knead it into a little stiff dough using very little water. Keep aside for 15 minutes.
  4. Now divide the dough in 6 parts. Roll each part into a ball and keep aside.
  5. With the help of rolling pin roll each ball into 10 inch diameter circles.
  6. Cut these circles into thin strips and cut them again into 2-3 inch length.
  7. Deep fry these pieces till light golden in medium hot oil.
  8. Drain them on kitchen towel and let them cool completely.
  9. Store these snacks in air tight containers for longer shelf life.
Enjoy Namak Pare with a cup of tea or your favorite drink anytime of the day.

Friday, March 11, 2011

Hara bhara seekh kebab

“Seekh” means skewers and “kebab” means patties, so seekh kebab is patties on the skewers. Usually kebabs are associated with non vegetarian food category. But these crispy flavorful seekh kebabs are made from vegetables and chana (gram).

Approx. 10 seekh kebabs

  • Green chana (gram) (fresh or frozen) - 1 cup
  • Green peas (fresh or frozen) – 1 cup
  • Carrot – 1
  • Potato – 2 medium
  • Roasted chana dal (dalia) – 1/2 cup
  • Chaat masala – 1 tsp
  • Garam masala – 1 tsp
  • Amchur powder – 1/2 tsp
  • Ginger garlic paste – 1/2 tbsp
  • Red chili powder – 1 tsp
  • Roasted cumin powder - 1 tsp
  • Cooking oil – 2 tbsp
  • Salt as per taste
  • Bamboo skewers - 10

  1. Grind roasted chana dal and keep aside.
  2. In a pressure cooker, cook green chana, green peas, carrot and potatoes.
  3. In a bowl, add cooked green chana, green peas, boiled and peeled potatoes and cooked carrot. Mash them well together and keep aside.
  4. In a pan, heat  1 tbsp oil and add ginger garlic paste and sauté for 2-3 minutes. Now add mashed vegetable mixture, all the dry spices and salt. Mix well. Sauté for 3-4 minutes and take it off the heat.
  5. Take the mix in a large bowl and gradually mix roasted chana dal powder to it. Make it into dough like consistency.
  6. Take a lemon size mixture in your hand and place skewer in it. Now gently but firmly spread the mix evenly on the skewer.
  7. In a wide shallow pan, add little oil and place these kebabs in single layer on medium heat. Let it become golden brown and crisp on one side and then turn them on the other side.
  8. When kebabs are evenly golden brown and crisp, it is ready to serve.
Enjoy these seekh kebabs with green chutney or tangy tomato chutney as an appetizer or evening snack.

Thursday, March 3, 2011

Thandai: Maha Shivaratri Special

Prep time: 20 minutes
Cooking time: Nil
Approx. 6 servings

Cold milk (whole milk) – 3 cups
Sugar – 1.5 cup
poppy seeds (khuskhus) – 1 tbsp
Almonds – 12
Saffron (kesar) – 10-12 strands
Aniseed (saunf) – 1 tbsp
Melon seeds (char magaz)  - 1 tbsp
Peppercorns (kali mirch whole) – 8
Cardamom powder (elaichi) – 1 tsp
Rose water - 1 tsp
Water – 3 cups


  • Soak almonds, melon seeds, aniseed, poppy seeds and peppercorns in half of the water for couple of hours.
  • Finely grind all the soaked ingredients, using little water.
  • Tie this paste in a muslin cloth and extract the juices as much as possible.
  • The extract is then mixed with milk, remaining water, sugar, saffron, cardamom powder and rose water.
  • Mix well few times.
  • Serve chilled.
Enjoy this soothing chilled drink on Maha Shivratri, Holi or any summer evening.