Green chillies pickle stuffed with turmeric



9-10 Mild green chilies Wash dry and slit

5-6 pieces of raw turmeric wash peeled and thinly cuts

6-7 pieces of ginger wash, peeled and thinly cuts

Salt to taste

2tbsp. lime juice

½ tsp. red chili powder

2tbsp. oil

2tsp. fenugreek seeds powder

2tsp. mustard seed powder


Heat oil in the pan add mustard seeds powder & fenugreek seeds powder, stir and add turmeric and ginger, fry for 2 minutes. Remove from fire, add salt chili powder and lime juice. Cool it, stuff in the green chilies. Instant chili pickle is ready to eat.

Healthy Breakfast of Poha

Poha is a popular dish of MP state of India, for breakfast or as a light snack. It’s healthy and can be served in a brunch. Here is a quick and easy recipe to make it delicious and healthy.



2 cups “thick” poha (Beaten Paddy)

1 cup frozen green peas

1 medium size par boiled potato, cubed

2 tablespoon oil

1 teaspoon mustard seeds

1/2 teaspoon turmeric

¼ teaspoon red chili powder

1 green chili, finely chopped

2 teaspoon Raisins

2 tablespoon groundnuts, lightly roasted

Salt to taste

1 teaspoon lemon juice

2 tablespoon fresh coriander leaves, finely chopped

Lemon slices to garnish

1/4 cup chopped or sliced tomato to garnish

Bhujia Sev to garnish, Optional.


Gently wash poha in a colander and let it sit/drain for approx. 10 minutes.

Sprinkle half of turmeric, chili powder and pinch of salt and toss with a fork.

Wash and drain green peas and set aside.

Heat oil in a frying pan adds mustard seeds and cubed potatoes.

Add groundnuts, raisins and green chili and stir for a few seconds. Then add green peas, turmeric powder, and salt and cook until they are tender.

Add poha and stir-fry for 3 to 4 minutes, mixing gently.

Remove from heat and add lemon juice and cilantro. Mix and cover for few minutes.

Serve hot with a Bhujia Sev.


Ginger Cinnamon cookies

Cinnamon & Ginger cookies

  • 2 1/2cups all-purpose flour
  • 21/2 tsp. Ground ginger
  • 1 tsp. Baking soda
  • 1 tsp. Ground cinnamon
  • 2tbsp.fine semolina
  • 1/4tsp.Salt
  • 1cup Butter
  • 1 cup sugar
  • 2 tsp. cream
  • 2tbsp. Maple syrup


1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, semolina and salt; set aside.
2. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds to soften. Gradually add sugar. Beat until combined, Add Maple syrup and cream. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
3. Shape dough into 2-inch balls; press with hands to shape cookies. Mark with heart shape cookie cutter. Place about 2-1/2 inches apart on an ungreased cookie sheet.
4. Bake in a 220 C oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not over bake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Serve with tea or coffee.

Ginger infused Gobhi Pakora (Cauliflower Fritters)

Cauliflower Fritter

  • Cauliflower – 4 Cups; cut into big pieces
  • Ginger paste – 2 tsp.
  • Green Chilies – 2 finely diced
  • Coriander leaves paste – 2tsp.
  • Carom Seeds ½ tsp.
  • Salt to taste
  • Red chili powder ½ tsp.
  • Garam Masala – 2 tsp.
  • Gram Flour (Besan) 2/12 cups
  • Oil for Deep Frying

1.Dip the cauliflower pieces in Hot salted water for five minutes, Remove and wipe , add the ginger paste, coriander leaves paste, salt and garam masala and set aside.
2. Add carom seeds, red chili powder and salt into the gram flour.
3. Make a paste of gram flour by mixing with water, like pan cake batter.
4. Dip each floret of cauliflower in to batter and deep fry until turns to golden brown color.
5. Serve hot with green chutney and tomato sauce.

Gulab Ladoo



  • 2 cups Semolina
  • 1/2 cup Pure Ghee (melted)
  • 1 cup fresh Rose petals
  • 1 cup Powdered Sugar
  • 1/4 tsp. Green Cardamom Powder
  • 10 Cashewnuts (chopped)
  • 10 Almonds (chopped)
  • 10 Raisins
  • Milk as required
  • 2tbsp.Rose water
  • 2tbsp Rose Petal jam (Gulkand)

Wash & drain Rose petals, grind with milk. Add Rose water.
In a bowl, mix semolina and half cup of ghee to it and add Rose petal mix Milk to make semi hard dough. Keep aside for 10 minutes. Make 10 or 12 lemon size balls of this dough.
In a wok heat sufficient ghee and deep fry the balls till done.
Drain and place on an absorbent paper and cool.
In a mixer, grind the balls to a coarse mixture.
Add powdered sugar, cardamom powder, Cashewnuts, almonds, raisins, rose petal Jam and mix well to make ladoo. Decorate with Silver foil.

Pav Bhajee with a twist

Pav Bhajee with Twist (Bread with Potatoes & Capsicum stew)

Pav Bhajee is a fast food dish that originated in Mumbai cuisine. It is native to Mumbai and has now become popular in most metropolitan areas in India, Pav means a small loaf of bread & Bhajee means Mix vegetable dish, garnish with Fresh coriander and dollops of butter.


Potatoes, boiled and mashed 1 cup
• Tomatoes, chopped 4 medium
• Green capsicum, chopped deseeded 1 medium
• Red capsicum, chopped 1 small
• Yellow capsicum, chopped 1 medium
• Ginger, chopped 1 inch piece
• Garam masala powder 1tsp. and 1tsp. Turmeric powder
• Tomato purees 3 tablespoons
• Green chillies, chopped 1-2
• Pav bhaji masala 1 1/2 tablespoons
• Salt to taste
• Butter 3 tablespoons
• Pav 4
• Fresh coriander leaves, chopped 1/4 cup
• Lemons cut into wedges 2

Heat half of the butter in a thick-bottomed pan add all capsicum, ginger paste and tomatoes, sauté. Add turmeric & garam masala powder, mix. Add mashed potatoes, salt, green chilies and water. Mix well and cook for 7-8 minutes. Add pav bhajee masala & ½ lemon juice. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhajee with chopped coriander leaves, remaining butter and serve hot with pav accompanied with grilled potatoes slices and tomatoes slices.

Stuffed baby Eggplant and Cherry Tomatoes


•10 Small Eggplants & 10 Cherry Tomatoes
• 3tbspGroundnuts (Dry Roasted & coarsely grind)
• 2tbsp. Dry roasted gram flour
•1/2th tsp. Turmeric powder
•2 tbsp. coriander Powder,
•1tsp. Red Chilli Powder
•2tbsp sesame seeds
•2tbsp, raw mango Pulp
•1/8 tsp. Asafetida
•salt to taste
•2tbsp. Oil
For Garnishing-Fresh Coriander leaves Chopped

•Mix Groundnuts, raw mango pulp, Salt, Red Chili powder, Turmeric, dry coriander Powder, gram flour in a bowl.
•Make 2 slits on eggplants, and stuff it with the stuffing and the same way cherry tomatoes.
•Put 2 spoons of oil in a pan, and add asafetida and turmeric powder.
•Add eggplant mix gently. Cover it with lid and cook on medium high for 4 minutes.
• Add cherry tomatoes and mix. Cover the pan and cook on slow temperature for 3 minutes, till it gets cooked.
•If there is any more stuffing left, then add it to the vegetable towards the end. Garnish with fresh coriander leaves and sesame seeds, serve.