Tuesday, May 21, 2013

Fruit & Yogurt Parfait

Yogurt parfait can be perfect for an evening snack or as a dessert. Its simple to make, and its a very healthy and refreshing recipe to cheer you up.

Serves 2

Prep Time : 10 minutes
Cook Time : 5 minutes

Ingredients : 

  • 1 apple 
  • 1 banana
  • 1 cup strawberries or any seasonal berries of your choice
  • 1 orange
  • 2 cups yogurt. You can use greek yogurt instead
  • 1/2 cup granola cereals or corn flakes
  • 1/2 tea spoon cinnamon powder 
  • 1/2 cup dried raisins/cranberries
  • 1/2 cup almond flakes, or some nuts
  • 1 tablespoon sugar or honey

Steps followed :

Chop the apple into small pieces. (You can use ripe apricots, instead of apples as well). Sprinkle sugar on top of it on a pan and sauté it little bit, until the sugar melts and forms a uniform coating around the apples. Keep it aside. Sprinkle cinnamon powder and toss it a bit. You can skip this step and use the chopped apples directly.

Chop the banana into small pieces. Also chop the strawberries or any other seasonal berries into halves and keep aside. Clean and cut the oranges into small pieces.

Add honey and whip the yogurt thoroughly.You can skip this step, if you are using flavored yogurt. I prefer plain yogurt, as it brings out the taste of the fruits.

Use a wide enough glass. Add a layer of whipped yogurt at the bottom. Add the sautéed apple and banana. Again layer it up with yogurt. Then goes a layer of nuts/almond flakes. Finally another layer of yogurt. Top it with cereals, dried cranberries or raisins and almond flakes. Garnish with orange pieces and honey. Serve it chilled.

Tuesday, May 14, 2013

Aloo Jeera with Baby Potatoes

Baby potatoes, stir fried in indian spices.

Potatoes are loved by everyone. And its one of those vegetables that always seems to be present in the kitchen, even when you've missed out on your grocery shopping. Aloo Jeera will definitely make the meal very interesting, making use of the basic ingredients, available in your kitchen.

Serves 2

Prep Time : 20 minutes
Cook Time : 10 minutes


  • Baby Potatoes - 250 gms/0.5 lb (Alternatively you could use normal russet potatoes cut into small 1-inch cubes)
  • Red chillies - 1 or 2 
  • Cumin seeds - 1 teaspoons
  • Chilli powder - 1/2 teaspooon
  • Cumin powder - 1 teaspoon
  • Dry mango powder (Aamchur) - 1 teaspoon
  • Coriander powder - 1 teaspoon
  • Turmeric powder - 1/2 teaspoon
  • Asafoetida (Hing) - 1/2 teaspoon
  • Oil to fry -  1 1/2 tablespoons
  • Fresh coriander leaves chopped 
  • Salt as per taste

Steps followed :

Boil the potatoes in a pressure cooker (upto 3-4 whistles). Check if the potatoes are cooked evenly, by piercing them with a fork. Peel the potatoes.

Take oil in a pan.
Once the oil is heated, add cumin seeds and red chillies. Let it splutter. 
Lower to medium flame, so that you won't burn the spices.

Add the cumin powder, coriander powder, chilli powder, aamchur, hing and stir it up lightly. Spices with strong flavor should be added first, lighter spices are added later on. 

Then add turmeric powder, followed by the potatoes. Sprinkle salt over the potatoes, as per taste.Toss them gently in the spice mixture until all the sides of the potatoes are coated properly. 

Garnish with chopped coriander and serve hot with rice, dal or phulkas.

Monday, May 13, 2013

Achari Gobi

Spicy, tangy cauliflower florets cooked with indian spices in a yogurt gravy.

I wanted to make a cauliflower dish which would go well with phulkas. The name of the dish itself was mouth-watering. I gave it a try. Trust me, the kick of the mild flavours you get on the first bite is a bouncer! I bet, you wont be disappointed too. 

Serves 2

Prep Time : 12 minutes
Cook Time : 25 minutes

  • Cauliflower - 1 medium
  • Onion,finely chopped - 1 medium
  • Oil - 1 1/2 tablespoons
  • Mustard seeds - 1/2 teaspoon
  • Cumin seeds - 1/2 teaspoon
  • Fenugreek seeds (methi dana) - 1/4 teaspoon
  • Fennel seeds (saunf) - 1/2 teaspoon
  • Cumin seeds, crushed - 1 teaspoon
  • Onion seeds (kalonji) - 1/4 teaspoon
  • Asafoetida - 1/4 teaspoon
  • Turmeric powder - 1/2 teaspoon
  • Salt as per taste
  • Green chillies,chopped - 3
  • Ginger paste - 1 teaspoon
  • Garlic paste - 1 teaspoon
  • Yogurt - 3/4 cup
  • Fresh coriander leaves chopped 

Steps followed :

Chop onions into fine pieces. 
Cut and clean the cauliflower into medium sized florets.

Heat oil in a non-stick pan.
Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, onion seeds and asafoetida and saute till the seeds splutter. 
Add onion and saute till they turn golden brown. 
Add cauliflower florets, turmeric powder and salt.  
Sprinkle some water and toss it properly, so that all the spices uniformly cover the cauliflower florets.
Add ginger paste, garlic paste and yogurt. 
Mix well. 
Cover and cook on medium flame. 

It will take around 10 -15 minutes for all the water to evaporate and the cauliflower is cooked properly.
Garnish with coriander.
Serve hot with phulkas.