Brinjal and Drumstick leaves delight

Brinjal -250g                                                IMG_20140911_133154

Drumstick leaves -a small bunch

Garlic pips-6-7

Green chillies-3

Dry red chillies -2

Mustard,cummin seeds-1/2 tsp.of each

Curry leaves

Pepper powder-1tsp

Jeera powder-1/2 tsp

Coriander powder-1/2 tsp

A little juggery

Curd /tamarind paste -1tbsp.

Oil-2 tbsp

Method: Heat the oil in a small wok.add dry chillies,mustard,curry leaves,cummin seeds.Then add the

whole garlic and fry for another minute.Next add the sliced brinjals,and green chillies.Cover and

simmer for 10 mins or untill the brinjal is cooked.then add the greens, pepper powder,jeera powder and

keep stirring.add juggery,tamarind paste/curd and keep stirring for another 5 mins.lastly add coriander

powder.remove from fire.

This is a very healthy dish and could be served with rice




Chicken -250gm

Ginger garlic paste-1 tsp.

Green chillies-3

Onions-2 finely chopped

Medium sized tomatoes 2-3



Poppy seeds-1tbsp

Saunf-1 tsp.(fennel seeds)

1-2 tsp.garam masala powder

Gram dal-1/4 cup presoaked for 1 hour.(roasted gram dal also can be added whole if there is no time to soak.

oil + ghee mixed 1/4 cup

Method: Heat oil, and add the chicken pieces and seal for 5 mins.Remove  and set aside.In the same

oil add saunf,garam masala and the onions and saute till onions turn color.then add green

chillies,tomatoes and stir till tomatoes are soft.then add the chicken,and cook in the juices for 5

minutes.Add dal and stir well.Grind coconut, almonds,and poppy seeds to a fine paste and add this to

the chicken and cook for another 5-10 mins.

Garnish with coriander/curry leaves

The gravy can be adjusted according to each ones taste.If you like the gravy to be spicy you could add  more green chillies.

Can be served with naan,chappathis……..or rice.


This dish is indeed,a colorful dish,and a mock for a sweet Swiss roll.Good for kitty parties,and kids

parties too!For those kids who don’t love greens,will definitely savor this slice!Now for the recipe!


 1 cup spinach  leaves (palak) slightly boiled and pureed

2-3 tbsp. flour

4 eggs

1 tbsp.butter(melted)

1-2 tbsp.grated cheese

1/4 tsp mustard powder

1/2 tsp. pepper powder

salt to taste.

Beat egg whites.Mix the pureed spinach,butter,salt,pepper,mustard powder,flour ,egg yolks and

cheese well.Gently fold the spinach mix into the egg white mixture.grease a Swiss roll baking tin and

spread evenly.Bake at 280 degreesC for 10 minutes.Remove it onto a butter paper whilst still hot.

 For the filling

250 gm prawns

2 tbsp.oil

2 onions  finely chopped

2 tomatoes blanched,skinned and chopped

 1-2 tbsp.grated cheese

1 tsp.lime juice

1 tsp.ginger garlic paste

Chillie powder and salt to your taste

Heat oil and fry the onions till brown.Add prawns,tomatoes and fry well.Add the seasoning.Saute well.Spread the prawn filling, evenly over the roll.Roll neatly.Top with cream or white sauce,or yoghurt.

Filling can be made according to your choice.

Suggestions:You could lightly fry prawn/ fish / paneer or meat and then add to mixture to enhance the taste..

Healthy peek:no frying ..and instead of using cheese you could substitute thick white sauce.

Raw Mango Halwa

The question of what to do with the leftover mangoes,made me try this sweet dish,which turned out to be a hit to the halwa list…

Eye on health is:Raw mango has a cooling effect on the body..



1 big raw mango or two medium sized mangoes(peeled n ground in a blender without water)

to make 2 cups of the pulp.


cornflour-1/2 cup

ghee-1/4 cup

water-1/2 cup

cashewnuts-1/4 cup

a pinch of cardamon powder


Heat half of the ghee in a heavy bottomed vessel,and add the mango pulp and cook for 5 mins.Mix cornflour and the water with your desired color separately in a bowl without any lumps,and add to the mango-ghee mixture and keep stirring till it thickens,then add the sugar,cardamon powder.cook,when it statrs to thicken add rest of the ghee and keep stirring till u see the halwa leaving the sides of the pan.add cashew.Pour into a greased plate and cut when cool. could substitute half cup of mango pulp to half cup of finely ground almonds…this enriches the taste..



8 oz butter

4 oz  caster  sugar

4  oz  honey

4  eggs

2 tblsp. coffee essence

10 oz.flour

1 tsp.ground  ginger

1  tsp.ground  cinnamon

4 oz mixed  chopped  nuts


6 oz  icing  sugar

3 oz (75g)butter

2  tblsp. honey

Preheat  oven  to  190`c. Cream  fat  with  sugar  and  honey  until  light.Gradually  add  eggs

and  coffee essence.Beat  well.Sieve  flour  and  spices. Fold into the butter mixture with

chopped  nuts.Bake for  30-40 mins.Cool.


Sieve  5  oz  icing  sugar into  a  bowl.Beat  in  fat  and  honey well.Slit the cake in half

horizontally .Sandwich  together with  honey  filling.Dust  with  remaining  icing  sugar.