Mawa Beets Kofta


This is a very simple recipe that will stun you with awesomeness.

You Need:

  • 500 grams of beets, grated.
  • One chopped green chilly.
  • A teaspoon each of cumin and coriander seeds.
  • 200 grams of unsweetend Khoya / Mawa
  • Some toasted seeds like flax, pumpkin, melon etc

Saute the cumin, coriander and green chilly in a tablespoon of oil. Saute the grated beets till the raw edge is gone. Reduce heat. Crumble the mawa and add it into the beets.

Use a spoon to mash it in. It will dissolve in 3-4 mins. Let the mixture cool a little. Shape into small balls.

No sugar or salt is added to this recipe.

The sweetness of the beets, the heat from the chilly and the creaminess from the mawa will have everyone asking for one more piece of this guilty free treat.

Super Green : Broccoli and Spinach


You Need:

  • A head of broccoli, chopped up. Not cut into florets but awkwardly chopped up. This will help you mix them much better.
  • Spinach, chopped up.
  • Toasted Seeds like melon, flax etc.
  • Butter.
  • 2 tablespoons of Fresh Cream.
  • Seasoning mix.

Melt butter and saute spinach in it. Cook them on high heat till they wilt and stop releasing water. Add the broccoli. Reduce heat to low. Cook covered for about 7-8 mins. Open. Add some butter and cream. Mix well till everything is coated. Season with dry herbs and garnish with toasted seeds.

Enjoy a bright green load of goodness.

Methi with Chow Chow

A simple and healthy vegan dish.

You Need:

  • Methi or Fenugreek leaves, washed multiple times.
  • Chow Chow about 250 grams, chopped into small pieces.
  • Yellow Moong Dhal. Four tablespoons, soaked in water for about thirty minutes.
  • A small onion, ginger, garlic, cumin seeds, chilly. As much as you like.

Heat oil and saute the onion, ginger, garlic, cumin and chillies. Add the lentils. In two or three minutes they will start sticking to pan. When it’s difficult to dislodge them add the Chow Chow. Use the water they release to free the lentils. Add in a little fenugreek to get more moisture in. Fenugreek needs to be added in small batches. This way the volume in the pan is manageable.

Cook uncovered on low heat. Season with salt. Taste a Chow Chow piece and if you bite it easily then it’s done.


Chickpeas with This & That


Soak 200 to 250 grams of dried chickpeas in water for a night. Wash them well. Put them in a pressure cooker. Add just enough water to barely cover them.

Take the cooker to your spice and herb rack. Add this and that. In my case those were:

  • A fistful of garlic cloves.
  • A  teaspoon of pepper corns.
  • Some star anise.
  • A little cumin.
  • A dry red chilly.
  • A little Ajwain (Ccaraway) seeds.

Pressure cook on high for one whistle. Simmer for 8 mins. When pressure has dissipated, drain the water. Let the chickpeas cool. Mash in the soft garlic into the chickpeas.

Mix together with some fresh red chilly and onions. Drizzle olive oil. Test for seasoning.

Enjoy this with that.

Creamed Mushrooms and Spinach


You Need:

  • 200 grams of Button Mushrooms, roughly chopped up.
  • 300 grams of Spinach, roughly chopped.
  • Garlic, couple of cloves chopped up.
  • Flour, 1 Tablespoon.
  • Butter, 1 Tablespoon.
  • COLD Milk, approximately one cup.
  • Italian Seasoning, Pepper, Salt, Chilly Flakes as per taste.
  • Olive oil.

Heat olive oil. saute mushrooms on high heat. Keep stirring so they don’t burn. They should not be boiling in the water they release. Remove when cooked. They should be soft and fluffy. Not dried up.

In the now empty pan, add the spinach. No need of any oil or butter. Saute till they stop releasing water. Remove and keep along with mushroom. Do not squeeze them dry.

Melt butter and toss in the garlic. We don’t want to burn the garlic nor burn thee butter. So keep the heat relaxed and cook till they don’t have a raw smell. Add flour. Keep stirring and cook till the raw edge is gone. Be careful with the heat as its easy to burn these ingredients. Slowly add the cold milk and keep stirring to avoid lumps. When the sauce slowly starts to bubble, add the seasoning and the cooked mushrooms with spinach. Mix well. Any water collected from the spinach, add it in to dilute the sauce.

Want to make it stylish, make this a topping for garlic bread.

Orange and Carrot Cake

The carrots are grated and they will be the basis of all the other measurements. Pack the grated carrots into a cup. You will mostly need about a cup of approximately 400 ml. We will call this volume as 2x.

You need:

  • Grated carrots: 2x
  • The grated rind of an Orange.
  • Juice of half an orange.
  • Maida: 1.5x
  • Softened Butter: 0.75x
  • Sugar: 0.75x
  • Eggs: 3
  • Baking powder: 1 teaspoon.
  • Baking Soda: 1/2 teaspoon.

Cream butter and sugar. When it’s beautifully creamy and the sugar has almost fully dissolved add the eggs one by one. Mix well.

Add orange rind and juice. Mix well.

Seive the maida with baking soda and powder.

Mix the dry and wet ingredients. Work fast. Your oven should be already preheated by this time to 180C.

Fold in the grated carrots. They must be fully coated in the cake batter.

Into the oven using a buttered pan.

30-40 mins later check using a toothpick.

Let it cool before slicing.

It’s the toughest part as it smells super awesome. We did not wait…..

Enjoy the softest carrot cake ever.

Red and Green

You need:

  • 3 Red Beets, Grated.
  • Methi or Fenugreek leaves.
  • Fox nuts or Makhana.
  • Freshly ground pepper.

Roast the fox nuts and keep aside. They should be crisp and crunchy.

Saute the greens in a table spoon of hot oil, over high heat, stirring, till they stop releasing water.

Add the beets and mix well. Sprinkle pepper and season with salt. This will need very little salt so take care.

Add most of the fox nuts, save a few for garnish.

Eat immediately. Fox nuts have a tendency to get hard over time.