Archive for May, 2011

Raw Mango and Onion Chutney


2 raw mangoes (green and preferrably sour)

1 small/medium red onion
1 tsp lemon juice
half cup fresh cilantro leaves
1/2 tsp red chilli powder or per taste
salt to taste
1 tsp oil
1 pinch of asofeotida
1 tsp methi seeds
few curry leaves
1 whole red chilli


Remove the skin and the middle seed of the raw mango, and make big pieces of the rest.

Make big pieces of onion and grind the onion and mango together in a blender into a  paste.

You can add lemon juice, cilantro, salt and red chilli powder during the grinding.

In a separate tadka pan, add the oil, when it gets hot, add the curry leaves, asofeotida, methi seeds and one whole red chilli.

Put the hot hoil mixture over the mango and onion paste.

Mix well, add little cliantro leaves on top for garnish. Fresh chutney is ready. 

By Priya Vaidya


Corn Palak Pudina Kasoori Methi Subzi

Corn Palak Pudina Kasoori Methi Subzi


2 cups cooked corn kernels

3 cups finely chopped Spinach

1/4 cup mint leaves + coriander leaves combined ground into fine paste.

2 pods garlic

2 green chilies

2 tbl spoon of dry kasuri methi leaves, lightly roasted.

Salt, turmeric,red chili powder, cumin powder and pinch of garam masala to taste.


Cook the spinach on medium heat in a teaspoon of oil.

Half way through add the pods of garlic.

Once fully cooked, grind the spinach into a fine gravy consistency, add water if needed.

Take table spoon of oil, add whole cumin seeds and upon crackling add the spinach gravy.

add the mint coriander paste, corn and all the spices.

Take the roasted kasuri methi leaves and crush it in your palms, this way the dry twigs will breakdown into powder.

Add it to the subzi.

cook for sometime until the subzi is ready and flavors absorbed.

Add a dash of cream if you want it rich or a dollop of butter before serving.

By Aditi Sheth

Fruity Trifle Pudding

This is a very simple summer dessert and easy to put together, actually semi-home made too. I have made this several times and each time it turns out great and guests love it specially kids!


The quantity of the ingredients depends on the size of your bowl so have some extra.

2 cups of melted  ice cream any flavor you like ( i usually go with vanilla since it blends well with any fruit)

2 cups of tea biscuit crumbs ( marie, plain good-day, vanilla thins, nilla’s, any cookie that crumbs well and is not too sweet)

1 cup of orange or pineapple juice

2 cups of fresh fruit ( pineapple,mangoes and mandarin oranges goes the best)

2 cups of cake crumbs ( this is in a way optional but if you have leftover cake or can get a pound cake loaf then break into crumbs, the cake adds the body and it tastes really good)

If you are not using cake crumbs then double your cookie crumbs.


In a deep bowl, start layering the ingredients.


Spread a ladle of melted ice cream on the bottom.

then spread the cookie crumbs. 

then sprinkle the juice generously so the crumbs are wet.

top it with fresh fruits, then cake crumbs and then spread the melted ice cream, again generously so the cake crumbs are wet.


The last layer should be the melted ice cream.

Set it in the refrigerator for a few hours before serving.

Scoop out the servings and you can put fat free cool whip on top.

By Aditi Sheth

7 Layer Mexican Dip


1 cup of well cooked black beans ( can use red kidney beans also or combination of both) 

1 cup finely shredded lettuce

1 cup grated cheese (any except mozzarella)

1 cup mix finely diced green, red bell peppers, onions

1 cup sour cream (lite or low fat. if you dont get sour cream you can use cream cheese instead)

1 cup salsa ( i like it hot)


Taco seasoning. (if you don’t get it, then you can add a pinch of red chili powder, black pepper powder or any hot sauce)


1) mash the beans into a thick pulp. Add the taco seasoning and salt. add a couple of spoons of salsa to the beans to get the dryness out.

2) Take a big bowl or a baking dish and start layering the ingredients.






Sour Cream 


Serve it with Tortilla Chips..

By Aditi Sheth

Instant Bread Snack Rolls

Instant Break Snack Rolls

Ingredients :

Bread slices
Mayonise (fat free)
Shredded cabbage, apple, capsicum,cheese,salt,pepper,chilli flakes, oregano,corn, boiled peas and potatoes (optional)
Method :
Add all the ingredients to the mayo. Warm the bread with vapour and then roll it with a belan. Then roast the rolled bread on a pan with butter.
Fill the mayo in the bread . Roll it and bake for a few mins.
Serve hot.

By Komal Patel


Tandoori Chicken



6 leg pieces chicken  (whole foods preferred)

2 table spoon thick yogurt

2 tsp lemon juice

1 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

1 tsp minced garlic

1 tsp minced ginger

salt and pepper to taste

2 tsp oil and tsp butter

1 inch pieces of carrot during baking


Marination – 6-8 hours before, I marinated about 10 hours ahead.

Make big 1 inch slits inside the chicken.

Mix red chilli powder and salt in lemon juice.

Apply the mixture nicely inside all the slits and some around the chicken. Mix ginger, garlic, pepper powder, cumin, coriander and garam masala powder, salt and yogurt.

Apply this mixture again inside the slits and to the outside of chicken. Add little oil to the marinated chicken (only 1tsp or so). Keep aside for 6-8 hours inside air-tight container.


Pre-heat oven to 425F. Place few inch pieces of carrots and put the chicken pieces on top so air can flow around the chicken pieces.

Apply little butter to the pieces so they don’t get dry.

After about 20 mins turn the pieces on the other side.

Another 15 mins or so for the other side and the chicken should be ready. Cover it will foil and set aside for 15 mins.

Optional, you can add chat masala and slightly fry it on a frying pan before serving with fried onion and veggies.


I read many recipes which asked for using red color and butter and more complicated stuff.. This one is simple, not very greasy and tastes amazing even without tandoor or grill.

By Priya Vaidya


Honey Chili Potatoes

Here’s a recipe of something that’s easily doable at home. This isn’t exactly health food, but more like a bit of sinful indulgence or an interesting appetiser when you are entertaining.


Potatoes (you can julienne 3 large potatoes into finger sized pieces).

I have used baby potatoes.

500 gms baby potatoes

1 inch root ginger minced

8-10 garlic cloves crushed

4-5 green chillies slit

1 teaspoon Kashmiri Chilli powder

Oil for frying

Red or green chilli sauce

corn flour/corn startch(or maida)

Tomato ketchup

spring onions

1 tbsp sesame seeds

Greens of spring onions

1 teaspoon honey 

1 teaspoon kashmiri chilli powder.

Parboil the potatoes so that they are nearly cooked but not quite.

Peel and allow to cool.

Add 1 teaspoon of ginger-garlic paste, salt, chilli-powder, some red chilli sauce and corn flour.

Mix thoroughly and see that the potatoes are well-coated with the paste. Deep fry in a wok(alternatively you can bake them in the oven/microwave for a healthier option). 

For the sauce. 

Heat oil in a wok. When oil is smoking add sesame seeds and slit green chillies.

Allow the sesame seeds to brown a little. Now add the ginger and garlic but don’t let it brown. Add the potatoes. Stir for a minute.

 Make a paste of chilli sauce, tomato ketchup, kashmiri chilli powder, salt and corn starch and a couple of teaspoons water and add this mix.

Stir fry so that the sauces coat the potatoes well.

Adjust the quantity of sauces if you find the coating light. T

he consistency of the final dish is similar to that of dry manchurian, paneer chilly etc.

Check seasoning.

Finally, add spring onion greens and honey and turn off heat.

You can go easy on the honey if you don’t like the sweet flavour or skip it altogether and make chilli potatoes.

Personally I love the flavour that honey imparts. 

By Jasmine Chokshi