1) 2 Cups Thick Yogurt
2) 1 Cup Water
3) Powdered Sugar to taste
4) 1/4 Teaspoon Cardamom Powder
5) 1/4 Teaspoon Rose Water (Optional)
6) 1-2 Teaspoon Sabza Seeds/Basil Seeds
7) 1/4 Cup Water
8) Mint Leaves or Chopped nuts for garnish


* Take 1/4 Cup water and add sabza seeds to it and let it get soaked
* In a jug, take yogurt and whisk till its runny and smooth
* Add powdered sugar according to your taste and whisk again till it dissolves
* Add cardamom powder and rose water and mix again
* Add 1 cup water and churn till the lassi is frothy
* Add in Sabza seeds and churn one last time, adjust sugar if you want
* Serve chilled in tall glasses, with ice and garnish with mint sprigs


1) 3 Carrots
2) 1 Tomato
3) Handful of Raisins
4) 1 Teaspoon Mixed Seeds
5) Salt to taste
6) Black Pepper to taste
7) 2 Teaspoon of oil
8) 1 Teaspoon Urad Daal
9) Few Curry Leaves
10) 1/2 Teaspoon Mustard Seeds
11) Pinch of Hing
12) Fresh Coriander Leaves


* In a bowl grate all the carrots
* Add in chopped tomato
* Sprinkle the mixed seeds in the bowl
* Add Raisins and mix well all the ingredients
* Sprinkle salt and pepper and mix well
* In a small pan, heat oil and crackle mustard seeds
* Add hing and urad dal to oil and let the dal to turn golden
* Add curry leaves to the oil and let it sizzle
* Add the tadka to the carrot bowl
* Chop coriander leaves and throw them in the bowl
* Give the salad a good mix and its ready


1) 3 Tomatoes
2) 2 Tablespoon Tur Daal (optional)
3) 4 Garlic Cloves
4) A pinch of Asafoetida / Hing
5) 1/2 Teaspoon Mustard Seeds
6) 1/4 Teaspoon Jeera/Cumin Seeds
7) 1/2 Teaspoon Turmeric
8) 1 1/2 Teaspoon Rasam Powder
9) Few Curry Leaves
10) 1/4 Cup Fresh Coriander Leaves
11) Salt to taste
12) 7-8 Black Peppercorns
13) 2 Teaspoon Tamarind Pulp
14) 4 Teaspoon oil
15) Water as Required
16) Few fresh Curry Leaves


1) 1 Cup Coriander Seeds
2) 1/4 Cup Jeera/Cumin Seeds
3) 1/4 Cup Black Peppercorns
4) 1 Teaspoon Methi/Fenugreek Seeds
5) 1/4 Cup Dried Red Chillies
6) Few Dry Curry Leaves


* For rasam powder, dry roast all the ingredients mentioned for rasam powder
* When nice aroma starts coming, cool down and grind it into powder
* Store it in a air tight container for further use
* You can increase the red chillies quantity if more spicy powder is required
* Lets prepare the rasam with this freshly prepared rasam powder
* In a pan, boil water and add tomatoes after making a cut on them
* Let it boil for 2 minutes, take them out and immediately put them in cold water
* This is a easy process to remove tomato skin and is called blanching
* Remove tomato skin and mash them in a puree form
* In a pan heat water(according to no of serve), add turmeric and rasam powder
* Let it cook for 2 minutes, Add in tomato pulp, fresh chopped coriander and curry Leaves
* Add Salt and turmeric pulp and let it cook or give it a few boils
* You can add cooked tur daal for thick consistency of rasam – its optional
* In another small pan lets prepare the tempering or tadka
* Grind or crush garlic cloves and black peppercorns, keep aside
* Heat oil, crackle jeera seeds and mustard seeds
* Add hing or asafoetidaand crushed garlic and peppercorns
* Add fresh curry Leaves and Give the tadka a good mix
* Pour the tadka over boiling tomato rasam
* Check for salt, water and the consistency
* Pour hot in glasses or soup bowls and serve


1) 150 gms Peanuts Roasted
2) 100 gms Chana Dal Roasted
3) 1 cucumber
4) 2 Tomatoes
5) 1 Onion
6) 1 Cup Fresh Coriander
7) 1/2 Cup Fresh Mint
8) 1 1/2 Lemons
9) Salt to Taste
10) Black pepper to taste
11) Chaat Masala to taste


* Chop onions, tomatoes and cucumber in small pieces
* In a bowl add roasted peanuts and chana daal
* Add onions, tomatoes and cucumber and mix well
* Sprinkle salt, Black pepper and Chaat masala
* Add Fresh Chopped coriander and mint
* Mix well and serve
* Serve with Drinks or salads

1) 2 Cup Sprouts
2) 1 Mango ripen
3) 1 Cucumber
4) 1 Cup Cherry Tomatoes
5) Rock salt to taste
6) Black pepper to taste
7) 1 Green Chilly
8) 1/2 Lemon Juice
9) 1/4 Teaspoon Turmeric
10) Fresh Coriander Leaves


* Boil the sprouts in salted and turmeric water till soft and let it cool
* Dice the ripen mango and add to a salad bowl
* Chop the cucumber and coriander leaves and add to salad bowl
* Half or slice the cherry tomatoes and throw in the salad bowl
* Add in sprouts, rock salt, black pepper and lemon juice
* Finely Chop the green chilly(optional) and add it to bowl too
* Mix everything and serve

1) 1 Mango
2) 1 Cucumber
3) 8-9 Cherry Tomatoes
4) 50 gms Paneer/cottage cheese
5) 1/4 Cup Dehydrated cranberries
6) Salt to taste
7) Black Pepper to taste
8) 1/2 Lemon Juice
9) 1 Green Chilli
10) Few Peanuts/Pine nuts
10) Fresh Mint Leaves to garnish


* Wash and peel mango, cut 1″ julienne and put them in a bowl
* Peel and cut 1 ” julienne of cucumber, add to mango bowl
* Cut the tomatoes in slices and add it to mango bowl
* Chop green chillies finely and add this to the bowl
* Add dehydrated cranberries(or Raisins) and crushed paneer to the bowl
* Sprinkle salt, black pepper and peanuts and mix well
* Serve Chilled to guests with fresh mint leaves as garnish


1) 2 Cups Self Raising Flour
2) 1 Cup Softened Butter
3) 1 Tablespoon Jeera/Cumin
4) 1 Cup Sugar Powder
5) 1 Teaspoon Salt


* In a bowl take softened butter and add sugar to it
* Mix well butter and sugar tll its light
* Add Salt and Jeera seeds and mix well
* Add in self raising flour in batches and keep mixing
* Mix in all the flour till it forms a soft dough
* Wrap the dough in cling sheet and let it rest in fridge for 30 minutes
* Roll out the dough and cut the dough into different shapes
* Place all the cut and shaped cookies on a lined baking tray
* Leave a little gap between cookies while placing on tray, as they expand a little
* Bake them at 180 degrees for 20 minutes
* Once baked, cool them and store them in air tight containers
* Enjoy these savory cookies with tea and pack them for lunch bags too

1) 4 Tomatoes
2) 1 Onion Chopped
3) 2 Green Chilli
4) Fresh Coriander Leaves
5) 4-5 Garlic Cloves
6) 1/2 Teaspoon Turmeric Powder
7) 1/2 Teaspoon Red Chilli Powder
8) Salt to taste
9) 1/2 Teaspoon Jeera Powder
10) 1/2 Teaspoon Amchoor Powder
11) Black Pepper to taste
12) 1/2 Teaspoon Mustard seeds
13) 1 Tablespoon Oil
14) Pinch of Asafoetida

* Roast the tomatoes on gas flame till the skin of tomato gets charred
* Put them in chilled water to remove the tomato skin easily
* Remove skin and put them in mixer to blend the roasted tomato
* Add in Salt, black pepper, Red chilly, Amchoor, Jeera powder
* Add in Fresh coriander and chopped Onions and mix well
* In a small pan, heat up oil and crackle some mustard seeds
* Fry some garlic cloves in the oil and add chopped green chillies too
* Add turmeric and asafoetida in the end and pour this oil tadka on the tomato blend
* Mix well and serve hot or chilled with fresh coriander leaves
* This is well served with rice dishes, litti chokha or daal batti


1) 1 Kg Baby Potatoes
2) 3 Cups of Spinach
3) 1 Cup of Sweet Corn Kernels
4) 1/2 Teaspoon of Garlic powder
5) Black Pepper to taste
6) Salt to taste
7) 1 Tablespoon Olive oil


* Wash the potatoes thoroughly and cut them in half
* Wash the spinach leaves and let the water drain
* Chop the leaves roughly and keep aside
* In a Oven safe dish put potatoes and oil
* Sprinkle garlic powder, black pepper and salt
* Mix the spices with potatoes till all potatoes covered
* Roast the potatoes in oven for 20 minutes at 220 degrees
* Add Chopped spinach and corns and mix well
* Roast again for 5 minutes till potatoes get soft inside and crispy outside
* Serve hot with dinners as appetizers or as snacks with drinks/tea. Its a hit with Kids too.

1) 1 Kg Tomatoes
2) 250 gms Garlic peeled
3) 250 gms Ginger
4) 1 Teaspoon Mustard seeds
5) 1/4 Teaspoon Fenugreek seeds/Methi seeds
6) 1 Teaspoon Jeera/Cumin seeds
7) 1 Teaspoon Turmeric Powder
8) 2 Teaspoon Red Chilly Powder
9) 1 Teaspoon Garam Masala
10) 2 Tablespoon Sugar
11) Salt to taste
12) 8 – 10 Whole Black Pepper seeds
13) 1 Tablespoon Sirka/vinegar
14) 3 Tablespoon Mustard Oil

PREPARATION TIME: 30 – 45 minutes

* Make a paste of ginger and garlic and keep aside
* Make a paste of tomatoes and keep aside
* In a wok, Heat oil and crackle Cumin, mustard and fenugreek seeds
* Add Ginger Garlic paste and saute till the mix turns brown
* Add turmeric, garam masala, and red chilly powder and mix well
* Add Tomato paste and cook till water evaporates and mix becomes thick
* Add Sugar and salt to taste, keep mixing
* Cook till oil seperates and finally add vinegar
* Mix well and check the seasoning according to your taste
* Serve with parathas, puris or just biscuits