Beetroot and carrot soup

Beetroot is one good vegetable which contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre.It helps in the good blood flow in patients with dementia,and provides energy in anaemic patients.When you go into the benefits of beetroot it is really awesome
to know what nature has to offer.Even the leaves of this vegetable has got many nutrients,and it could be used in salads,or made into a dish with coconut.I love the leaves more than the root. Now for the recipe
1 big beetroot
1 carrot
1/4 capsicum (yellow)
1/2 tsp pepper powder
3-4 pips garlic
1/2 inch piece ginger
1/2 tsp cummin seed powder.
A pinch of chilli powder
1 stem celery chopped
Salt to taste.
1 tblsp.lime juice (optional) 
Wash the beetroot,and the carrot well.Boil the beetroots(skin on),carrots,with the rest of the ingredients except for cummin seed powder,chilli powder and lime juice.
Drain and set aside the water,and blend the vegetables well. Next add the boiled water and needed amount of water to make soup,and set on fire again for another 2 boils.Add cummin, chilli powder and chopped celery.Remove from fire aftr 5 minutes.Serve hot.


Posted from WordPress for Android


Orange and banana muffins

This muffin  combination is really awesome. You can add nuts if you like.I made this with wheat flour,(not white flour),so those who are careful not to use white flour can try this recipe.No doubt you are gonna love it.
3-4 ripe bananas
2 tblsp.sugar
4 tblsp sherry or rum
4-5 juice

1+1/4 cup wheat flour
1+1/4 cup brown sugar
1/2 cup buttermilk
1 cup olive oil or refined oil
1 egg
1 tsp.vanilla essence
1 tsp.vinegar
Few raisins
1/4 tsp salt
1/2 tsp.baking soda

Heat the bold listed for 5 minutes.
Mix the wet ingredients, with the dry ingredients and the banana mixture and mix well.Pour into muffin moulds and bake for 30 minutes(180 degrees).


Posted from WordPress for Android

Candy sugar or rock candy kheer(rice pudding)

This is a sweetened rice made with candy sugar and coconut milk.Very easy to make and tasty too.You could substitute fresh milk for coconut milk.
In south india it is known as kalkandu pongal,or payasam.In north india it is called kheer.
For the recipe
1 cup basmati rice/raw rice
3-4 cups coconut milk
1 cup candy sugar (you could add more if you like)
1/4 tsp.elaichi(cardamon powder)
1/4-1/2 cup cashewnuts
A few raisins
4 tblsp ghee
1/2 tsp.salt
A few strands saffron (optional)

Wash and soak rice for 10-15 minutes. Heat half the ghee in a pressure cooker or a thick bottomed vessel. Drain the water from the rice. Add the rice to the ghee and saute for 5 minutes. Next add only 2 cups of coconut milk,the candy and salt.Pressure cook for 3 whistles, or if using a normal pan cook on a slow fire till rice is very soft.
Remove from fire mash the rice, and add the rest of the milk, cardamon powder, and saffron strands and simmer for 10 minutes. Toss the raisins and cashewnuts in the remaining ghee, and add to the rice.Serve hot or warm.




Posted from WordPress for Android


Who doesn’t like brownies?No doubt all love

it.There are many brownie variations that I

have to share with but, today I’m giving you the

recipe for vegan walnut brownies.

100 gms.melted butter/olive oil/vegetable oil

1 cup flour

1/2 cup cocoa powder

1 cup curd or yoghurt

3/4 cup sugar( brown or white) sugar free

naturo 50 gms for sugar free cakes

1 tsp.vanilla essence

1/4 cup chocolate chips (optional)

1+1/2 tsp.baking powder

1+1/2 tsp.baking soda

100 gm walnuts chopped


Beat the curd and sugar till sugar melts(lightly

powdering the sugar will save time).

Add the rest of the ingredients one by one and

blend to get a silky chocolatey texture.(keep

half of the walnuts to add on top).

Pour into a greased mould.Top with reserved

walnuts and bake in a moderate oven for 30-35

minutes. (180 degrees).


Posted from WordPress for Android


Sweets made with vegetables containing water

like this is good to beat the heat during


I tried this with the combination of thick

coconut milk and it turned out yummy!

So let’s get into the recipe.

250 gm white pumpkin
100 gm brown sugar ( add more if you like )
I cup thick coconut milk
A pinch of saffron strands
A pinch of salt
3 tblsp.cornflour
A pinch of edible camphor(optional)
1 cup ghee
Few cashewnuts
1/4 tsp powdered cardamon


First peel off the skin from the pumpkin,and

remove seeds.

Cut into cubes and puree it in a blender.This

will give you approximately 1+1/4 cups of


Heat 1 tsp.ghee in a thick bottomed pan and

lightly fry the cashews and set aside.

Into the same vessel,add the puree and allow to

cook till partially dry.

Then ,add the thick coconut milk.

Once this has reached a boil,add the cornflour

(Mix with a little water) after lowering the

flame .

After adding the cornflour increase the heat

and keep stirring till it is lightly thick.

Next add the sugar and half of the ghee.

Keep stirring.Gradually add the rest of the ghee

1 tbsp at a time.Add rest of the ingredients.

Note:You have to add ghee till the mixture leaves the sides of the pan and the mixture sticks onto the spoon .
Transfer onto a greased tray.Allow to cool Apply 1 tsp.of ghee on top.Cut into desired shapes.


Posted from WordPress for Android