Vanilla and Jaggery Panna Cotta with Mango Puree

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Hello folks! Its been extremely long since I have posted a recipe on the blog. Last few weeks was full of excitement – an amazing trip to Spain, lots of good food to eat and time to unwind and come back to work with renewed energy. Yes, as all vacations this one ended soon too and I feel I am facing vacation blues. I will share my holiday experience in the blogs to comes but for now this delicious recipe – Vanilla and Jaggery Panna Cotta with Fresh Mango Puree has come to my rescue. It’s screaming summer with the freshness of the ingredients and not to forget mangoes.

Even while the mercury is rising, I cannot stop gorging on desserts. A light, delicious and seasonal dessert is definitely what I crave for during summers. This panna cotta comes together in no time. Creamy, healthy and yummm. A must try for this summer.

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INGREDIENTS: (For 3 – 4 people)

  • 1 cup Fresh Cream (I used Amul Fresh Cream)
  • 1 cup milk (I used low fat milk)
  • 1 1/2 tbsp ice cold water
  • 1/4 cup organic powder jaggery
  • 1 vanilla pod
  • 3/4 tbsp gelatin
  • 1/2 tsp lemon zest
  • 1 cup fresh mangoes, chopped
  • 1 tsp chia seeds
  • 1 tbsp roughly crushed hazelnuts
  • few mint leaves, to garnish

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  • In a small bowl take ice water and put it the gelatin powder and let it soak for 6 – 7 minutes. The gelatin will bloom.
  • Meanwhile, take a pot and pour fresh cream, milk and jaggery into it and let it heat on low flame. Make sure to keep stirring at intervals.
  • Do not boil the mixture, it needs to be hot.
  • Once this is done, add the bloomed gelatin to the milk mixture and keep stirring in on low flame for 40  – 50 seconds. The milk should not come to a boil. Also make sure there is no lump in the gelatin.
  • Turn off the heat and take the mixture and pass it through a sieve so that in any little lumps can be removed.
  • Add scraped vanilla from the pod and stir it along with lemon zest.
  • Let the mixture cool for 10 – 12 minutes, before you evenly  divide it between 6 glasses/ ramekins.
  • Once it poured into the glasses/ ramekins and cooled, put it the fridge to set for atleast 8 hours (preferably overnight).
  • Blend 3/4 th of the chopped mangoes into a puree and keep aside.
  • Once the panna cotta is set, you can unmould it on the serving plate. Smear some fresh mango puree on the plate along with , fresh mango pieces, chia seeds, mint leaves. Finish off the panna cotta with some crushed hazelnuts and serve immediately.


Lemon Blueberry Mini Loaf Cake


My all time summer favorite combination is Lemon and Blueberry, and when you combine them in a mini loaf, they are irresistible! While I enjoy baking almost anytime of the day, I usually have sudden morning cravings for freshly baked goodies. And this no fail classic comes to my rescue every time. Its almost like saying that when life gives you lemons, you make these Lemon and Blueberry Mini Loafs.

The burst of freshness from the blueberries and the tang from the lemon, these mini bundles of wowness is not to missed this summer. They are an epitome of summer yumness. Buttery, lemon-y and yummy!



INGREDIENTS: (Makes 4 – 5 mini loaf cake)

  • 3/4 cup whole wheat flour
  • 1 egg
  • 3/4 cup fresh or frozen blueberries (I used fresh blueberries)
  • 1/4 cup + 2 tbsp whole milk
  • 80 grams jaggery powder or granulated white sugar
  • 60 grams butter, cubed and at room temperature
  • 1/2 tsp heaped baking powder
  • 1/ 2 tbsp lemon zest
  • 1 tbsp fresh lemon juice



  • Preheat your oven to 170 C for atleast 15 minutes. Butter or spray your mini loaf tins. (I used a mini loaf liner hence didn’t have to butter or spray)
  • In a bowl take the blueberries, 1 tbsp of flour and toss together until bluebrries are all coated with flour and keep aside.
  • In a bowl whisk together whole wheat flour, lemon zest and baking soda and keep aside.
  • In a another bowl take the butter and beat it using a electric beater until soft. Add the jaggery or white sugar and beat it until the mixture is pale and fluffy.
  • Add 1 egg and beat it until just incorporated. add lemon juice and beat it for 10 – 20 seconds.
  • Now add the flour mixture and milk and fold it gently until the mixture is just incorporated.
  • Add the blueberries and fold it gently into the batter.
  • Transfer the batter equally into the baking moulds and bake it for 28 -30 minutes or until a skewer inserted comes out clean.
  • Once done, let it cool down and then dive in!

Sorghum Pulao


Do you often wish for a quick, delicious and healthy one bowl meals? Yes I do especially during summers because its almost impossible to spend time in front of the stove in this heat. I made this Sorghum Pulao and it solved all my summer woes. Comes together in no time and it’s become my absolute favorite healthy meal.

I remember my mum cooking a variety of pulao. I must say she is a genius considering her pulao repertoire. Whether it was my school lunch box where my friends still remember my mum’s corn pulao or its one of the days when I come to see her, the plethora of combinations that goes into each pulao along with her immense love and affection is unparallel. Taking inspiration from her recipes, this Sorghum Pulao has come to my rescue this summer. Colorful veggies, fresh herbs and perfectly cooked sorghum pearls – it’s time to enjoy summer meals too!



INGREDIENTS: (For 2 – 3 people)

  • 3/4 cup of sorghum pearls
  • 1 cup thinly sliced onions
  • 1 cup diced bell peppers
  • 1/2 cup diced zucchini (optional)
  • 1 tsp dried chilli flakes
  • 1 tbsp oil
  • 1 tbsp freshly chopped parsley
  • 1 green chilli, finely chopped (optional)
  • 1 tsp grated ginger
  • 2 tbsp finely chopped coriander
  • salt, to taste
  • freshly ground black pepper, to taste


  • Soak sorghum pearls in enough water overnight or for 10 -11 hours.
  • Drain the water and pressure cooker the sorghum pearls with fresh water and a bit of salt for 6 – 7 whistles. Once done let the steam escape on its own.
  • Meanwhile in a saucepan put the oil and heat it on medium flame. Once its hot, add chilli flakes and chopped green chilli and saute for 10 – 15 seconds.
  • Add onions and saute until translucent. Add the bell peppers and zucchini and saute it until tender.
  • Add salt and half of the chopped parsley and let the veggies cook until tender.
  • Add the sorghum pearls and toss all the veggies with it. Garnish with remaining parsley, coriander and grounded black pepper.
  • Serve hot with raita or a bowl of plain curd.

Aam Panna (Raw Mango Drink)


Scorching heat, the summer holidays, a chilled glass of a tangy and sweet Raw Mango drink that mum used to make before I headed out to play – all that and more is so synonymous with Indian summer season. This Raw Mango Cooler aka Aam Panna is a summer to-do in almost every Indian household. It reminds me of my childhood in every way. Being a mum of a 2.5 year old makes me relive my summer childhood days with my son with this cooler almost every day.

This thirst quencher is made with green raw mangoes along with spices and tastes absolutely delish. Make a huge batch and you won’t be surprised that it will get over so soon.



INGREDIENTS: (For 6 – 8 people)

  • 3 medium sized Raw Mangoes, peeled and roughly chopped
  • 4 tbsp roasted cumin powder
  • 3/4 cup sugar (you can adjust this depending on your preference)
  • 12 – 15 fresh mint leaves + extra for garnishing
  • 1/2 tsp rock salt (optional)
  • 8 – 9 ice cubes
  • chilled water (according to the consistency you desire)


  • Take the chopped and desseded raw mangoes along with some water and pressure cooker it for 3 – 4 whistles or until its tender and cooked.
  • Once done, let the steam escape and let the mixture cool down completely.
  • Take all the ingredients – cooked mangoes, cumin powder, sugar, rock salt, ice cubes and fresh mint leaves along with some water and blend it to make a puree. (You can store this puree for a couple of days).
  • Take the puree, add some water (depending on the consistency you like for your drink), mix it well and serve in glasses.
  • Garnish with fresh mint leaves, roasted cumin powder and ice cubes and serve.



Lemon and Mulberry Muffins


A quick simple recipe to kick start your weekend in style – Lemon and Mulberry Muffins! This recipe is a perfect celebration of my childhood when I had bowls after bowls of mulberries. I think everyone has a unique experience and tale to share when it comes to mulberries which holds a special place in each one’s heart. A perfect summer weekend ought to start with a freshly baked lemon and mulberry muffin – delicious, healthy and summer-y!



INGREDIENTS: (makes 18 mini muffins)

For the muffins:

  • 60 grams jowar flour
  • 35 grams whole wheat flour ( you can use any other flour)
  • 120 ml thick yogurt
  • 60 ml oil
  • 65 grams brown sugar
  • 2 tbsp milk
  • 1/2 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking soda
  • 3/4 tsp heaped baking powder
  • 1/4 cup heaped mulberry compote

For the mulberry compote:

  • 3/4 cup fresh/ frozen mulberries
  • 1 tbsp sugar
  • 1 tsp lemon zest
  • 3 -4 tbsp water



For the mulberry compote:

  • Take the mulberries, sugar and water in a bowl and let it cook on medium flame for 8 – 10 minutes. It will cook in its own juices, break down and become like a thick chunky paste
  • Once done mix in the lemon zest and allow the mixture to cool completely and set aside.

For the muffins:

  • Line a mini muffin tray with liners and keep aside. preheat your oven to 175C for atleast 15 minutes.
  • Meanwhile take oil, yogurt, sugar and vanilla extract in a bowl and whisk it together.
  • Add the baking powder and baking soda into this mixture and whisk it and set aside for 4 – 5 minutes until you see bubbles on the side.
  • Add the jowar flour and whole wheat flour into this mixture and fold it gently.
  • Add milk and fold it until just incorporated. Then add lemon juice and fold the mixture.
  • Using a spoon divide the batter equally between the mini muffin liners. Fill only up to 3/4th the height.
  • Equally divide the mulberry compote between each muffin. Using a skewer make little swirls.
  • Put it into the oven to bake for 20 -22 minutes or until a skewer inserted comes out clean.
  • Once done, remove it from the oven, allow it to cool completely and indulge!


Mayo Pasta Salad


A bowl of scrumptious salad, freshly prepared chilled juice and a bite sized healthy desserts is what I usually crave for during the days when the temperature is soaring. Vibrant, fresh and delicious is what salad means to me and this Mayo Pasta Salad is my definition of a boring salad made exciting. I am sure by now you must be knowing how much I love my food and that I can’t eat the same thing day in and day out. Given this, I cannot thrive on leafy salads all the time and this salad fits in beautifully in my meal plans.

I throw in all the bits of veggies kept in the fridge, play around with a few dressing ideas and tada! my salad in ready. Creamy, crunchy, spicy and sweet – all packed in a single bowl of this mayo pasta salad that you ought to fall in love with this!



INGREDIENTS: (For 4 people)

  • 1 3/4 cup uncooked fusilli pasta
  • 1 cup broccoli florets, blanched
  • 3/4 cup peppers, diced
  • 1 tbsp chopped parsley
  • 2 tbsp cilantro, finely chopped
  • 2 tbsp dried cranberries
  • 3 tbsp mayonnaise (I used store bought mayonnaise)
  • 6 tbsp yogurt/ hung curd (I used Epigamia Artisinal yogurt)
  • 1/2 tsp Sriracha Sauce (I used Bhut Sriracha Sauce)
  • salt, to taste
  • freshly ground black pepper, to taste


  • Put a pot of water along with a tsp of salt on stove and bring it to a rolling boil. Once done put the uncooked pasta and let it cook until al dente.
  • Once it is cooked, drain it and run the pasta under tap water and keep aside.
  • In a bowl whisk together yogurt, sriracha sauce, mayonnaise, salt and pepper until its smooth.
  • Take a bowl add all the ingredients – peppers, broccoli, pasta, parsley, cilantro and mix it gently.
  • Add the dressing and toss it until all the ingredients are well coated.
  • Garnish with berries and serve!

Mango Super Food Smoothie

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The scorching heat, the sultry weather, chilled beverages – rings a bell? The season of mangoes is back again and I can’t contain my excitement. As I walk into the grocery store next to my home, I was surprised to see such delicious mangoes adorning the store and I pounced upon it like a kid would do it for their favorite candy. Its surprising to see such amazing produce at this time of the year but yayyy I am excited. And a toast to the first mango recipe of this season – Mango and Orange Smoothie.

The weather has been terrible and I couldn’t think of any better way to have mangoes than a refreshing smoothie. Loaded with homemade orange juice, fresh mango puree, super food mix, this smoothie is here to win your hearts during summers. Try it now.



INGREDIENTS: (For 3 people)

  • 2 alphonso mangoes, peeled and roughly chopped
  • juice of 4 oranges
  • 1 large banana, sliced
  • 1/2 cup yogurt
  • 1 tbsp flax seeds meal
  • 1 tbsp chia seeds
  • 2 tsp pumpkin seeds
  • 1/2 tsp vanilla extract
  • lemon rind, for garnish
  • 8 – 10 ice cubes


  • In a blender, put chopped mangoes, orange juice, bananas, yogurt, flaxseed meal vanilla extract and  ice cubes and blend it until its lump free.
  • Add in chia seeds and whisk it well.
  • Transfer it equally to serving glasses, garnish with pumpkin seeds and lemon rind and serve.