Category Archives: Recipes

Carrot & Pea patties for Baby/Toddler


I am so excited to share a recipe that will get your kids to eat and love veggies. Here is an easy carrot & pea patties  that are great for baby/toddlers.


These patties are so versatile that you can serve them as a delicious savory breakfast, pack them in lunchbox or serve them for dinner.

My 1 year old loves finger foods and she eats better if she feeds herself and she loves “Peas” and also asks in a cute way in every meal. So, I had to come up with a recipe that is delicious and quick too.

Yes, these are absolutely quick and all it takes is 20 minutes and 5 ingredients.

img_48191 cup steamed peas and carrots ( or veggies of your choice )

1/2 cup whole wheat flour( ashirwaad aata)

Few sprigs of Coriander

A pinch of ground cardamom/jeera(cumin) powder

1/4 tsp of salt

2 tbsp. of oil/butter

Mash up the steamed veggies, you can use almost any veggie of your choice. img_4810

In a mixing bowl, add all the ingredients and mix together to form a soft dough. With the moisture from the mashed veggies you should be able to form it without adding water.


Form them as patties and cook them in butter/oil of your choice over medium heat until golden brown, approx. couple of minutes on each side.
img_4813Isn’t that quick healthy yet delicious treat for babies/toddler. For older kids serve with low sugar ketchup or dipping sauce of your choice. img_4818


Veggie Loaded Frittata


Last 2 years we have been eating healthy and made many changes to our food choices. Little change have made huge difference and I absolutely feel light, little leaner and have more energy. So, I thought I will share some of those recipes that are quick and healthy.Here is one such protein packed recipe that can be a great breakfast, brunch or dinner and incorporates lot of veggies and eggs 🙂

It can be customized with any vegetables and add-ins (soy chunks/cheese) that you and your family prefers.

Ingredients  (Serves 2-4)

6 eggs

1/2 cup milk

2-3 garlic cloves finely chopped 

Seasoning and spices of your choice

vegetables(frozen or fresh) and red onion, diced

How to make :

Heat the skillet over medium heat and add some oil/butter and saute garlic and onions until the raw smell is gone and season with some salt, pepper and oregano.Add veggies and cook until tender covered on medium heat. At this point I add some Indian spices like garam masala/kitchen king masala for extra flavor.Once vegetable are cooked whisk together eggs, milk, salt and pepper. Arrange veggies evenly and pour the egg mixture over the vegetables. 

Now its ur choice to either cook it on stove or preheat oven to 400 F. If you want to cook in oven – make sure to use a oven safe skillet and place it into the oven for 10-12 minutes or until set.

I find it easy to cook on stove. Sprinkle some fresh herbs of your choice and without stirring cover it and cook on medium flame for 12-15 minutes.

It is easy to check when set – insert a fork and if it comes out clean it is done. Serve warm.

Isn’t that easy and keep checking for  more healthy and delicious options 🙂


Eggless cashew cookies !!


These crispy melt in the mouth indian style butter and cashew cookies go perfect with a hot masala chai ( indian spicy milk tea). They are so quick and easy that you’ll want to whip up a batch right now 🙂

They are also perfect as after school snack for kids or even to share with friends and family during festivals as they are eggless.

Prep time : 20 minutes                   Cook time : 22 -25 minutes                     Yields :24

Ingredients – 

All purpose flour(maida) – 1 cup

Powdered sugar/confectioners sugar – 1/2 cup

Roasted cashews -1/4 cup

Unsalted butter – 1 stick (4 oz) at room temperature

Salt -1/8 tsp

Cardamom powder – 1/4 tsp

Baking powder -1/4 tsp

Let’s see how to make:

Step 1: In a mixing bowl, add the butter that was left to soften. It has to be soft but not melting. Combine powdered sugar little at a time and keep mixing until it is light and creamy. To it add  cardamom powder and mix it well.

Step 2: Take separate bowl to sift all purpose flour(maida) with salt and baking powder. Combine the flour (little at a time) to the butter mixture until it comes together. Knead it well with hands to forms a soft dough.

Step 3: Coarsely grind the roasted cashews in a mortar & pestle and add it to the dough. Knead it until the nuts are mixed well with the dough.Wrap the dough in plastic wrap and let it rest for 15 minutes.

Step 4: Preheat the oven to 300 F (150 degrees C). Divide the dough into equal sized portions and roll them into a smooth ball with no cracks. Place them on a cookie sheet lined with parchment paper and bake for 22-25 minutes.

As each oven is different please keep a close eye after 18-20 minutes.

Let the cookies cool for 5 minutes before transferring on to a cooling rack.

And you have delicious cashew cookies ready to eat 🙂

Store in a air tight container and they stay fresh for 5-7 days.


Multigrain Dosa Batter!


The most cherished and common breakfast dish of South Indian homes is Dosa ( fermented crepe made with rice and lentils). Every household has homemade dosa batter in the fridge, ready to whip up some fresh and crispy dosas.

However, it is high in carbohydrates and needs good amount of oil to get those crispy edges. It is also considered as high glycemic index food and should be avoided by diabetics.

It can be very tough for grandparents/older family members who are diabetic, to give up the most staple breakfast. Just not for them, it is good for us too 😉

So, here is a healthy recipe to make dosa batter that is high in fiber, protein and low in carbs and sugar, without compromising on the taste and texture 🙂


The 3 main ingredients are

Soup mix (dry beans and lentils) – 3/4 cup

Split moong dal – 1/2 cup

Brown rice – 1/4 cup


Mix all three, wash throughly and soak for 4-6 hours.


Grind the soaked grains and rice until smooth. The batter will not be perfectly smooth like Urad dal dosa. You can also add some chopped chillies, ginger and few sprigs of coriander.

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Add salt and let the batter sit for couple of hours.


Heat the griddle or tawa and pour the batter to the center. Using the back of your laddle gently spread the batter in circular motions. You can add some chutney powder and onions too 🙂

Let it cook on hot tawa for 2-3 minutes and since you are not using oil, before you turn, cover it with a lid for couple of seconds until you see the steam! This helps in dosa not sticking to the tawa and also if you don’t flip and cook the other side.

And you have the delicious dosa ready to serve with some peanut or coconut chutney 🙂

These dosa are similar to pesarattu but much more tastier and healthier 🙂

Hope you try this new recipe and enjoy!


Make your own herbal tea!


Curry Leaf is a herb, native to India and is used for flavoring. They are tender and have a great aroma.  I have been reading a lot about curry leaf paste, tea, oil and its benefits for skin, hair and overall health.

The tea was interesting and was very happy to find something healthy to replace green tea(I canont have green tea without sweetener)and it tasted really good. Since then, I drink it lukewarm every morning, on empty stomach with a tsp of lemon juice 🙂


It is easy, quick and you can make in batches 🙂 The best way to replace sugar/honey is  fennel seeds. These seeds help in eliminating the natural bitter taste of the leaf .

So, to make the herbal tea –

You need:


Handful of fresh curry leaves (chopped/whole)

2 tsp of fennel seeds (whole/powder)

Lemon juice – before you drink


Brewing the tea :

Boil a small amount of water

Add curry leaves and fennel seeds/powder and cover it.

Boil on medium heat for 10 more minutes.


Turn off the heat and let it sit at least 6 hours (preferably overnight @ room temperature).

Strain and when ready to drink, warm it and add lemon juice.

Brew large quantity :

Strain and Store in a glass container. If cooled immediately it can stay up to 5 days.

Happy Tuesday!

Super quick Summer Salad!


I am excited to share my aunt’s salad recipe that can be served for any gathering and it is fresh, light healthy and most important quick to prepare 🙂


All you need is : (serves -2)

Tomato – 1

Cucumber -1/2

Himalayan pink salt (low sodium) or regular – 1/4 tsp

Dry Basil  – 1 tsp

Lemon juice – 3 tbsp


Dice tomato and cucumber (with/without peel) and transfer into a bowl


Add dry basil, salt and lemon.


Toss it all together and it is ready to serve.


This is super easy and not only a crowd pleaser but so refreshing in the summer!


TIP : If you are planning to prepare it ahead,  do not add salt and lemon.

Chipotle Bar @ Home…


S and I are chipotle addicts 🙂

We absolutely love the big veggie bowl filled with their fantastic rice, beans, grilled veggies, mild-medium- and a pinch of spicy salsa, a finally top it with a scoop of guac…….

And then the carbs and calories thing makes me way too guilty. So, jus to replace the carbs to healthy protein that is gluten free, a spiced cilantro quinoa is a perfect combination. Well, I have been making this for lunch and dinner for a while now and it may not be quick(takes about an hour) but very easy with little preparation 🙂

Serves – 2

So, start by cooking cilantro-lime quinoa (replacing rice)

1 tsp of Oil

1 tsp of Cumin seeds

1 large clove of garlic – finely chopped

1/4 cup of Quinoa

1/2 cup of water

Salt to taste

1/2 lemon- juice

10-12 Sprigs of Cilantro

In a pan add oil, once oil is hot add Cumin and chopped Garlic. Once they garlic is cooked add 1/2 cup of water.

To it add 1/2 lemon juice, salt and add quinoa and bring it to boil. Simmer and cook it covered for 20 minutes and when it is almost done, add chopped cilantro.


Black beans soak 1/2 cup of black beans for 2 hours and cook with little salt until tender or use canned beans.

Veggies – Chop red onions and peppers (green or/and red) and sauté on high heat with little oil and salt.


Salsa – you can find Salsa seasoning mix @ most of the grocery stores and jus add tomato, onions and cilantro


Lastly, my fav part of the bowl is Guacamole

2 medium sized avacados

1/2 red onion – finely chopped

2-3 Indian chilles/ 1 Jalapeno ( seeds and flesh removed)

1 Lime

12-15 sprigs of Cilantro

Cut avocado and scoop the flesh and add chopped onions, chilled, cilantro and lime juice. Add a pinch of salt and store it in a air tight container.

Tip To avoid avocados from browning – add another half a lemon juice on top and store. When you are ready to use take off the juice, mix well and it is ready to use. 


Layer it in a bowl and you have a healthy and a yummilicous chipotle veggie bowl @ home 🙂


Happy Tuesday!

Scrambled Tofu Puffs…..


Scrambled Tofu is my new favorite because of low calories, gluten-free, less fat and high protein. I always look new ways to use it and make it different

If you perceive it as bland and uninspiring thing, then this recipe will change your perception and you will love it!

IMG_0965 These puffs are super delicious and can be a great appetizer for large gatherings 🙂


Extra firm Tofu

1 tbs olive oil

1 large garlic, minced

Sweet peppers

Red onion, finely chopped

Spices of your choice

Coriander for garnish

How you make

Step 1: Start by crumbling the tofu into a small bowl. It needs moisture so do not squeeze out the water.

Step 2: To it add some salt, pepper(or other spices) and finely chopped sweet peppers.

Step 3: In a pan add olive oil and once heated add the minced garlic and chopped onions and sautee until soft and translucent.

Step 4: Add the crumbled tofu mixture and cook on medium flame for 10 minutes.

Step 5: Garnish it with some coriander and let it cool.

Step 6: Thaw the puff pastry sheets and cut them in desired size and stuff with scrambled tofu.

Step 7: Bake @ 425 F for 12-15 minutes

And you have delicious appetizers ready to please your guests 🙂


Happy Monday!

Eating light !


Spinach and Potato….Our new favorite Side dish!

This side dish is super easy and fast to make, and a great addition to any light meal. The best part is the portion size of potatoes and the combination of spinach with sesame seeds makes it yummmm 🙂


They definitely have a great flavor and the recipe just calls for simple ingredients…potato, spinach, sesame seeds, cumin(optional), salt. If you want them spicy toss some pepper flakes/garam masala/curry powder.


You will need  – Serves 2

Potato – 1 peeled and sliced

Spinach – 1 Cup

Seasame Seeds – 1 Tbs

Cumin (optional) – 1/2 tsp

Salt – 1/2 tsp

Pepper flakes/Curry Powder/Garam Masala – As per taste

How to make:

Step 1 : Boil potato slices in salted hot water and cook till fork tender. Drain and keep aside.


Step 2: In a pan, heat 1tsp of oil and add cumin and sesame seeds. Once fried add the cooked potato pieces and sauté for few mins on medium-high flame.


Step 3: In the same pan, switch off the flame and steam spinach with some water while it is hot. If you are using regular spinach chop it accordingly.

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Step 4:, Lastly, add spinach to the sautéed potato and season it.

Tadahh….!! A healthy, delicious dish is ready and cooking doesn’t take long too:-)


Thanks for stopping by!

Have a great week!!

Breakfast Bites!!


Friends, I  know its been long I came up with a recipe and finally I have one. I cannot claim it is mine as I modified a friends recipe and sharing it with you all!

Breafast Bites! Oh, I must tell you, these are delightful and a healthy addiction 😉

IMG_8071So, last week @ my friends baby shower party, her aunt got mixed nut(almond, cashews, pistachios,dates, little butter) sweet bites and they were absolutely delicious. Myself and couple of other friends didn’t hesitate to pack the left overs 😉

I got the recipe from her and sounded very simple. However, I wanted to have a low calorie and little less sweet. I followed the same process but changed the ingredients. It still tastes great!

These are less-moderate sweet and you can add more dates/raisins or honey for extra sweetness.

So, let’s gets started and see what you need. You might have all of them ready in your pantry 😉


How you make –

Step 1 : In a pan, dry roast Peanuts, Pistachios and sesame, chia seeds separately on medium flame.IMG_8076

Step 2: Let the nuts cool down. Meanwhile, chop the raisins and Dates(Medjool California Dates)


Step 3:Coarsely grind the cooled nuts and seeds on a blender/food processor. Add flax seed meal and mix well.


 Step 4: In a deep pan, add 2 tsp of coconut oil. Then add the chopped dates and raisins. Once it starts cooking and come together( in couple of minutes), add the powdered nuts and seeds and mix it throughly. IMG_8077

Step 5: Cool for few seconds and take a tablespoon worth of the mixture in between your hands, rolling to form a ball. Repeat until all of the mixture is used.

And you have these delightful bites ready for a snack, breakfast or on the go.


Any seeds, nuts would be healthy as they are a great source of fiber and good fats. Coconut oil is a great substitute for butter as it is a good fat and enhances the flavor.


Printable Recipe

Yields – 16

Pistachios – 1 cup

Peanuts -1 cup

Flaxseed Meal – 1 cup

Seasame Seeds – 1 tsp (white/brown)

Chia seeds – 1 tsp

Dates – 5 (pitted)

Raisins – 1/2  cup

Coconut oil – 2 tsps

Honey – Optional

Step 1 : In a small pan, on medium flame dry roast pistachios, peanuts , chia and sesame seeds separately.

Step 2: Cool the nuts and meanwhile, chop the raisins and dates

Step 3: Coarsely grind the roasted nuts and seeds in a blender/food processor.

Step 4: Add flax seed meal and mix throughly. ( Don’t roast the flax seed meal as the heat takes away all the goodness)

Step 5: Heat the coconut oil and add the chopped dates and raisins. After few minutes add the nuts and seeds mixture and mix throughly.

Step 6: Let it cool a bit and roll to form a small ball.


When you use less dates you might feel the mixture is dry and cannot form a ball, add 1-2 tsp of milk

If you don’t mind little extra calories add cashews and almonds

You can use walnuts, pecans or anjeer, apricots

Make it quick, as it cools it might be tough to form balls.