Strawberry and Coconut Rice Pudding


It’s time to bid goodbye to my favorite fruit – Strawberries. I have to wait for another year to get my hands of these ruby red fresh strawberries and it’s not the best feeling. This Strawberry and Coconut Rice Pudding is a celebration of this amazing fruit. Creamy, delicious and perfectly comforting! A cozy morning with this bowl of yumness is everything dreamy mornings are made of.

The inspiration to make this came from a traditional Indian dessert called “Rice Kheer”, however having lots of canned coconut milk at home got me to try the coconut version of this. Devoid of any sweeteners, this is definitely something everyone in the family can enjoy. Healthy and celebration of strawberries!




INGREDIENTS: (Makes 6 – 7 glasses)

  • 300 ml coconut milk
  • 1/2 cup basmati rice, soaked in water for atleast 1/2 hour
  • 1 pc cinnamon stick
  • 2 pc star anise
  • 1 tsp orange zest
  • 1 tsp vanilla extract
  • 2 cup roughly chopped strawberries
  • 1/2 tsp lemon zest
  • 1 tbsp coconut sugar (optional)
  • 2 tsp chia seeds
  • almond slivers for garnish
  • unsalted pistachios for garnish, roughly crushed
  • sliced strawberries for garnish



  • Take coconut milk , cinnamon stick and star anise in a sauce pan and put it on low-medium flame. Keep stirring it every 3 – 4 minutes to prevent it from sticking to the bottom of the pan.
  • Meanwhile drain the water from the soaked basmati rice and wash it under running water atleast 2 – 3 times.
  • Once the bubbles start forming on the edges of the coconut milk saucepan, add the soaked rice, 1/2 tsp vanilla extract, orange zest and let it cook until the rice is completely cooked.
  • Meanwhile take the chopped strawberries in another saucepan along with coconut sugar and put it on medium flame and let the strawberries cook in its own juices.
  • Add lemon zest, 1/2 tsp vanilla extract to the strawberries and let it cook. Once done remove it from the stove and allow it to cool completely.
  • Once cooled down stir in the chia seeds and keep aside.
  • Once the coconut milk and rice mixture is cooked, remove it from the stove, remove the cinnamon stick and star anise and allow the mixture to cool completely.
  • Take serving glasses and equally divide the strawberry coulis among the glasses.
  • Now equally divide the coconut rice mixture among the glasses on top of the layered strawberry coulis.
  • Garnish it with slivered almonds, pistachios and strawberry slices.
  • You can chill it slightly before serving or serve as is.

Eggless Chocolate Chip Muffins


I have a special relationship with muffins. Be it a classic chocolate chip muffin or a blueberry muffin, I usually whip up atleast one batch of a different muffin every week. A freshly baked muffin for breakfast is what I call a perfect start to my day. And this classic Eggless Chocolate Chip Muffin is a dream come true on the breakfast table. The aroma of freshly baked goodies, the beautifully baked muffins right out of the oven sitting atop the kitchen top and waiting to be devoured – the sense of happiness and excitement is unparalleled. These muffins needs no frills or fancies. Its about the basic ingredients all whipped together to bring a smile on your face when you bite into it.



INGREDIENTS: (Makes 6 muffins)

  • 60 grams whole wheat flour
  • 30 grams oats flour
  • 70 grams brown sugar
  • 60 ml oil
  • 120 ml yogurt (I used Epigamia Artisinal yogurt)
  • 3/4 tsp baking powder
  • 1/4 tsp heaped baking soda
  • 3/4 tsp vanilla extract
  • 1/2 cup chocolate chips


  • Preheat your oven to 170 C for atleast 15 minutes. LIne your cupcake tray with liners or spray it with a cooking spray generously and keep aside.
  • In a bowl mix whole wheat flour and oats flour and keep aside
  • In another bowl mix oil, sugar, yogurt and vanilla extract and whisk it well. Now add baking soda and baking powder to it and whisk it.
  • Add the flour mix into the wet ingredients and fold it until incorporated.
  • Add the chocolate chips and fold it gently into the mixture.
  • Evenly divide the batter into the prepared muffin moulds and bake for 22 – 25 minutes or until a tooth pick inserted comes out clean.
  • Once done, allow it to cool done and dive in!

Strawberry Jam


The season of strawberries is almost getting over and I am making lots of fresh strawberry homemade jam until the next season comes by. Bright red, tart and luscious Strawberry Jam is what I crave for and nothing is better than a homemade version of it. You pair it with a regular slice of bread, top it on your ice cream, layer it in your cookies or add a bit into your salad dressing, this homemade jam is surely to win your hearts!



INGREDIENTS: (Makes 1 cup)

  • 300 grams fresh strawberries, roughly chopped
  • 5 tbsp brown sugar (you can adjust the quantity depending on the sweetness of the strawberries)
  • 1/2 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tsp lemon juice


  • Put the roughly chopped strawberries and brown sugar in a saucepan and put it on medium flame, stirring occasionally.
  • The strawberries will began to break and cook in their own juices. Keep stirring occasionally until the strawberries are soft and cooked.
  • Add vanilla extract and lemon zest and cook until the jam mixture thickens slightly
  • Once cooked remove it from the stove, add lemon juice and allow it cool completely before transferring it to a clean glass jar.
  • Store it in the fridge until you use it

Thandai Shortbreads Cookies


Continuing with the Holi specials, and the festivities require the much needed touch of sweetness aka sugar! These Thandai flavored shortbread cookies is just about that – buttery, sugary and loaded with the traditional Thandai flavors. While the traditional Holi specials hold a special place in my heart, these Thandai Cookies are my new favorites. Its time to enjoy traditional flavors in a new avatar. The versatility of the classic Indian flavors and spices amazes me every time. These Thandai shortbreads is a true epitome of that. The hint of black peppercorns and fennel seeds, the goodness from the nuts and the aroma from the rose petals and extract all beautifully come together to celebrate the essence of this festival of colors.

Minimal ingredients, comes together in no time and loaded with the goodness of Holi flavors. A must on your holi party this year, because everyone’s gonna love it!



INGREDIENTS: (Makes 24 round cookies)

  • 105 grams unsalted butter, room temperature
  • 130 grams whole wheat flour + extra for dusting
  • 3 1/2 tbsp thandai masala
  • 35 grams icing sugar (you can use granulated sugar also)
  • 1/4 tsp rose extract
  • pinch of salt (optional)



  • Preheat your oven to 170 C for atleast 15 minutes. Line your cookie sheet with parchment paper and keep aside.
  • In a bowl beat the butter until smooth and pale. Now add the icing sugar and beat it until smooth and creamy. This might take around 50 seconds to a minute.
  • Add in rose extract and beat it for 10 seconds.
  • Now add whole wheat flour, thandai masala and salt and beat the mixture until just combined. There might be crumbs which is fine.
  • Transfer the mixture to a lightly floured surface and bring it all together in the form of a flattened disc.
  • Cover with a cling film and let it rest for atleast an hour in the refrigerator.
  • Lightly flour the surface and roll out the dough to a 1/4 – 1/2 inch thick circle.
  • Take a cookie cutter and cut the dough in the shape you desire and transfer it to the baking sheet and put it in the freezer for 10 -12 minutes or until slightly firm.
  • Put the cookie to bake for 9 – 10 minutes or until the edges are golden brown.
  • Once done take out the cookie from the oven and allow it to cool down and dive in!

Happy Holi!


Thandai Lassi


Holi is almost here and my kitchen is beaming with some delicious festive cooking. And I am giving myself a quick respite (almost everyday) with my Holi Special this year – Thandai Lassi. While Lassi is a quintessential drink in the North during the summers, no Holi celebration is complete without Thandai. A mix of these two during this season, is a must try.

I love the classic sweet lassi topped with a thick layer of malai. I am amazed how such a simple dish has so much versatility. Start with a blank canvas, throw in some of your favorite flavor combinations and you get a new avatar of your lassi. A pot of creamy homemade yogurt, aromatic homemade thandai masala, some ice cubes and a generous spoon of sugar and its done. Celebrate this season of colors with a glass of chilled Thandai Lassi and see how happy your friends and family are.



INGREDIENTS: (Makes 2 glasses)

  • 1 1/4 cup thick yogurt
  • 3/4 cup cold water
  • 3 tbsp thandai masala
  • 6 tbsp sugar (you can add more if you like it to be more sweet)
  • 2 tbsp milk, room temperature
  • 7 – 8 strands of saffron
  • 6 – 7 ice cubes


  • In small bowl, mix milk and saffron strands and let it stand for 8 – 10 minutes.
  • In a blender take yogurt, cold water, thandai masala, sugar, saffron mix and ice cubes and blend it until smooth.
  • Transfer it to glasses and garnish with saffron strands and thandai masala and serve immediately.



Sabudana Tikki


An extremely popular and delicious snack and breakfast dish – Sabudana Tikki is so common in any household especially during the fasting season. I simply devour it. A classic from the state of Maharashtra, every household has its own special recipe. These fritters are crispy, spiked with green chillis and nutritious, making it a perfect snack option for those pretty evenings.

I remember mum making these fried vadas during the fast days at home and they tasted delicious. Though I wouldn’t fast, I would end up eating these fritters one after the other. When I visit my mum’s place I often end up eating these vadas because they are my favorite snack. I am reliving my childhood with my son and I can see how he enjoys these vadas with a tangy chutney. My snack woes are definitely solved with these tikkis, its time for your to solve yours by making these.



INGREDIENTS: (Makes 8 – 9 pieces)

  • 1 cup sabudana pearls (tapioca pearls)
  • 1/4 tbsp roughly crushed roasted peanuts
  • 2 large potatoes boiled, peeled and mashed
  • 1 green chilli, finely chopped
  • 1 tsp crushed ginger
  • 2 tbsp coriander leaves, finely chopped
  • 1/2 tsp jeera powder
  • 1/2 tsp red chilli powder
  • 3 tbsp ghee/oil, for cooking
  • salt to taste


  • Soak sabudana in water overnight or for 6 – 7 hours or until soft. Drain the water completely and dab it with kitchen towel to remove as much water as possible.
  • Take soaked sabudana, boiled and mashed potatoes, green chilli, cumin powder, ginger, coriander leaves, red chilli powder and salt in a bowl and mix it well until all the ingredients are evenly incorporated.
  • Mash it well using your hands. Take a small portion of the mashed dough and form flat patty of same size for the ease of cooking.
  • Take a medium hot tawa and slightly grease it with ghee/ oil. Once its hot place the patties on top of it and let it cook until its crisp and golden brown.
  • Slightly brush the other part of the patty with ghee/ oil and turn it on the tawa for it to cook on the other side.
  • Once cooked on all the sides, take it out on a plate ans serve immediately with mint or coriander chutney.


Homemade Thandai Powder


The Holi season is round the corner and its time to go traditional again. The freshly prepared gujiyas, the delicious dahi vada and the ever famous thandai. It’s finally the time to pen down your Holi cooking list and this recipe of Homemade Thandai Masala is not to be missed. I remember the time when mum used to be busy making all sorts of masalas right from the scratch and I would pester her to take the easy route of buying store masalas. And now here I am making most of the special masalas used in the kitchen from the scratch. More depth of flavor, no preservatives and its fresh. And this Thandai Powder is just about that.

So while you are making plans for a Holi party, make sure not to miss making super easy and quick masala and make some amazing drinks out of it.


INGREDIENTS: (Makes 1 cup)

  • 1/2 cup almonds
  • 1/4 cup cashew nuts
  • 16 black peppercorns
  • 1 1/2 tbsp fennel seeds
  • 12 whole green cardamom
  • 1 tbsp poppy seeds
  • 1 tbsp melon seeds
  • 1 tbsp dried rose petals
  • 8 – 10 saffron strands


  • Microwave your saffron strands for 10 seconds. Once done crush it finely using a mortar and pestle.
  • Add all the ingredients into a blender except the rose petals and saffron strands and pulse it for 5 – 6 times until it forms a powder. Make sure not to over pulse it else the nuts and seeds will leave its oil.
  • Once done, add dried rose petals and saffron strands and mix it.
  • Transfer it to an airtight container and use it within 4 – 5 days.