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.

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.


Banana and Nutella Quick Bread


It’s time to reveal my secret (not so secret anymore) elixir for times when I am down and out – Banana and Nutella Quick Bread! I made this bread with ragi and oats flour and it all about comfort and yumness! Tried, tested and never failed with this recipe. And I hope you now understand why it’s my favorite – super easy, super quick and no scope of messing it up!
The freshly grounded cinnamon-y flavor to the nutty flavor from the flours, everyone’s favorite Nutella to the goodness from the banana in every bite, makes it a delicious dessert to dive in all through the day. Breakfast, lunch or dinner – you’ll fall in love with it.



INGREDIENTS: (Makes 1 – 9 inch loaf)

  • 100 grams oats flour
  • 90 grams ragi flour
  • 3 ripe bananas, medium sized
  • 1 tsp cinnamon powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp chia seeds
  • 1/2 cup palm sugar
  • 2/3 cup olive oil + extra for brushing
  • 100 grams melted Nutella


  • Preheat your oven to 170 C for atleast 15 minutes. Meanwhile spray or brush you baking mould with oil and keep it aside.
  • In a bowl sift your flours, baking soda, baking powder and cinnamon powder and whisk it. Add chia seeds and keep aside.
  • In another bowl mash the banana using a fork into small chunks. Add oil, sugar and vanilla extract to it and mix it well using a wire whisk.
  • Add the wet and dry ingredients and fold it until just combined.
  • Transfer half of it to the baking mould. Put half the Nutella and using a skewer make a design. Repeat the process.
  • Allow it to bake for 35 minutes or until a skewer inserted comes out clean.
  • Once done take it out of the oven. Allow it to cool. Then slice it up and serve!

Baked Curry Powder Potato Chips


Time is flying and before I can register the weekend is here again. And obviously the worst thing about a weekend is that it gets over even before it starts. Its definitely not a good feeling but… Nevertheless, my fun time, my me time in the kitchen only happens during weekends. I love experimenting and its a bittersweet journey. These Baked Curry Powder Potato Chips is a serendipity out of my experimentation. A beautiful evening, a hot cuppa and some crisp and delicious potato chips. I am already dreaming about it again. Flavored with my latest favorite spice blend – Madras Curry Powder, these crispy chips has topped my snack list. The aroma of the spices will make you want to go for another piece for sure!




INGREDIENTS: (For 2 – 3 people)

  • 3 large potatoes, washed and scrubbed
  • 2 1/2 tbsp Madras Curry powder
  • 1/2 tsp red chilli powder (optional)
  • 1 tsp minced garlic
  • 2 1/2 tbsp olive oil/ melted butter
  • salt, to taste
  • freshly grounded black pepper, to taste
  • yogurt dip, for serving (optional)


  • Preheat your oven to 200 C for atleast 15 minutes. Line your baking tray with parchment paper and keep aside. (You can avoid lining with parchment paper)
  • Using a mandolin or a sharp knife, slice the potatoes thinly with their skin on. You can also cut them into wedges.
  • In a big bowl mix olive oil/ butter, madras curry powder, garlic, salt and freshly ground black pepper and whisk it.
  • Now put the sliced potatoes into this mixture and massage it gently until all the slices are well coated.
  • Take each slice and place it on the baking sheet and put it into the oven to bake for 20 – 22 minutes or until each side is crisp and golden brown. (Midway you can turn the slices so that they bake evenly).
  • Serve hot with green chutney or yogurt dip.



Dry Fruit Pulao


There is absolute no points for guessing that coming from a Rajasthani family, we devour sweets in almost every possible thing. No meal (and I must specify this includes breakfast too) is complete without desi desserts loaded with ghee, saffron and dry fruits. And when I say sweets, its gotta be rich, fragrant and indulgent. This Dry Fruit Pulao ticks everything I just described. I love how satisfying this pulao is. The aroma of the spices, the crunch from the different dry fruits, the beautiful color from the saffron and the freshness from the pomegranate arils, all amalgamate into a bowl of gorgeous pulao.

My mum loves making pulao. I never remember having the same kind of rice repeated in a week. I remember how my friends loved my school lunch which had corn rice… Oh! I am salivating. This recipe is definitely is dedicated to her and I hope she is happy to see how much she has been influencing my daily cooking journey.



INGREDIENTS: (For 2 – 3 people)

  • 1 3/4 cup long grain basmati rice, soaked in water for 2 hours
  • 1 large onion, thinly sliced
  • 1 large carrot, peeled and julineed
  • 1/4 cup dried apricots, roughly chopped
  • 1/4 cup pistachios, roughly chopped
  • 1/4 cup almonds, roughly chopped
  • 1/4 cup cashew nuts, roughly chopped
  • 1/4 cup dried cranberries
  • 1/4 cup black raisins, roughly chopped
  • 10 – 12 strands of saffron, soaked in 1 tbsp water
  • 4 tbsp ghee
  • 1 tsp fennel seeds
  • 1 tsp caraway seeds (or you can use normal cumin seeds)
  • 2 whole cardamom
  • 6 – 7 whole black pepper
  • 1 cinnamon stick
  • 2 bay leaf
  • 2 cloves
  • 1 tsp orange zest/ peels
  • 1/2 cup fresh pomegranate arils
  • 1 tbsp dried rose petals, to garnish


  • In a pan take 1 1/2 tbsp ghee and roast all the nuts – almonds, pistachios, cashew nuts and apricots. Once they are light brown, add the raisins and toss for 30 seconds and take the pan off the stove and keep aside
  • Now in a pan take water and bring it to a rolling boil. Add half the saffron strands to it. Once its boiled, but the soaked (and drained) rice to it and let it cook until its par boiled. This will take around 7 – 8 minutes.
  • Once done, drain the water and keep aside.
  • Now in a big kadai, take ghee. Once its hot add caraway seeds and fennel seeds and let it crackle. Now add black peppercorns, bay leaf, crushed cardamom, cinnamon stick and cloves and saute it for 30 – 40 seconds until they are fragrant.
  • Now add sliced onions and let it cook until light golden brown.
  • To this add the julienne carrots and saute for 1 minute. Add salt and saute for another minute.
  • Now add the par boiled rice, all the roasted dry fruits, orange zest, cranberries and the remaining soaked saffron and saute everything for 1 minute or so.
  • Now add more water, cover the lid of the kadai tightly and let it cook for 20 -22 minutes on low heat. Once done switch off the stove and let it rest (with the lid covered)
  • Open the lid, serve the rice and garnish with rose petals and pomegranate arils along with fresh raita.