Tip of the Day

"Use the water of boiled vegetables for gravy,doing so you get more flavour and you don't lose the nutrients which otherwise drain off with water.."

In nature's lap-Click Event

In Nature's Lap-Click Event

When I heard about this Click Event,I was very eager to send in my entry for the event.I clicked so many different pictures of beans and lentils,but I was not happy.....I thought that there was something missing in those pictures. Today ,the last day to send the entries and I was still struggling since the morning with my camera to get a satisfactory click.

I was just standing in my apartment balcony thinking....and suddenly my eyes fell over this tree at the corner of the balcony....I got an idea, why not take this nature's healthy gift back to where it came from.....the nature.

When I saw the entries for this event , I was amazed......so many wonderful clicks, great work my fellow bloggers.You all deserve claps...

In Nature's Lap

This is my entry for the CLICK: May 2008 (Beans ‘n Lentils) hosted by Jai and Bee of Jugalbandi.

*Dal-Onion chutney

Dal-Onion Chutney

,according to wikipedia is a term for a variety of sweet and spicy condiments usually involving a fresh, chopped primary vegetable or fruit with added seasonings. Chutney is said to have originated in India,isn't that great!!! The word chutney is derived from the East Indian word chatni.

When it comes to chutney,this is one my favorites.I learnt this recipe from my mother.This is a different kind of chutney and I am sure you will love it. It's easy,healthy and quick to make,no grinding.So lets get started..

  • Cooked Tur dal /Red gram dal 2 cups (While pressure cooking tur dal,add less water.Don't make it watery,it should be of thick consistency.)
  • Onion 1 (medium,finely chopped)
  • Garam masala 2-3 tsp (adjust according to your taste)
  • Cumin seeds(jeera) powder 1 tsp
  • Salt to taste
  • Coriander (Cilantro) 2 tbsp
  • Take a bowl and mix all the above ingredients well ,keep some coriander aside for garnishing.

  • Garnish with coriander and serve with roti or rice.
Total calories ~ 18 Calories/tablespoon

*One more feather in my cap (Blog)

'U' Make My day Award

I am so happy to get one more token of appreciation,this time from my fellow blogger, Andhra flavours. This award is called 'You make my day' award, but actually Andhra you have made my day very special by passing me this wonderful award. Thank you so much.

I am passing this award to these fellow bloggers

Congratulations to you all...

*Corn-Spinach Rice

I am not that big fan of plain rice, but if it is masala rice or fried rice with lots of vegetables I would love to eat it. So I always experiment to make variations in plain rice.This recipe is one such experiment in the kitchen.

Corn-Spinach Rice

Few days back I had cooked plain rice but wanted to make something different,something little spicy. But what???I was thinking and thinking....and opened my fridge to find something to add to the rice. I just took what first came to my sight, it was spinach..I thought it will be a healthy choice. But I still wanted something more, so once again my eyes started scanning the refrigerator and bingo..there it was a bag of frozen corn!!! First I was a bit unsure about the taste while making but when it was made, I gave it to my hubby to taste he loved the recipe....I was so happy and proud of myself :)....One more successful experiments...really it was very tasty!!

When I started making this rice,I had no idea that I would be sharing it with you all but when it turned out to be so delicious...I had to share this recipe with you all. So,I quickly clicked some pics and here's the recipe...Enjoy!!

  • Cooked rice 3 cups
  • Corn Kernels 1 cup
  • Spinach (finely chopped) 1 cup
  • Olive/vegetable oil 2 tsp
  • Ginger-garlic paste 2 tsp
  • Red chilli powder 2 tsp
  • Turmeric powder i tsp
  • Asafoetida (hing) a pinch
  • Cumin seeds 1 tsp
  • Mustard seeds 1 tsp
  • Curry leaves 3-4
  • Heat oil in a pan.

  • Add cumin seeds and mustard seeds.When they splutter, add asafoetida,curry leaves and ginger-garlic paste.

  • Add corn kernels and chopped spinach. Mix with a spatula and cook for 3-4 mins, till they get a little cooked. Take care not to overcook them. (If you are using frozen corn kernels,keep them in warm water for about 2-3 mins or till they become soft.)

  • Add red chilli powder, turmeric powder and salt.

  • Finally add cooked rice and a few drops of lime juice and mix lightly till all the ingredients get properly mixed. Take care not to break the rice grains.

  • Serve hot with raita or curry of your choice.

Calories ~ 400 Calories/serving
Serves 2

Spinach and Corn facts:

* Spinach is described as a Power food in nutrition world.It is low in saturated fat, and very low in cholesterol. It is also a good source of niacin and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E (Alpha Tocopherol), vitamin K, thiamin, riboflavin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper and manganese.

* Iron and calcium in plant foods are not highly absorbed by the body. Spinach contains a chemical called oxalic acid, which binds with iron and calcium and reduces the absorption of these minerals. To improve iron absorption, spinach should be eaten with vitamin C-rich foods such as orange juice, tomatoes, or citrus fruit.

* Oxalate, found in spinach, may cause kidney stones in some predisposed individuals. Not all kidney stones are oxalate based. People who suffer from kidney stones should check with their medical practitioners as to whether oxalate is a factor in their condition and therefore whether they should eliminate spinach from their diet.

* Corn is a rich source of some vitamins and minerals.It is a good source of fiber and is low in saturated Fat, and very low in cholesterol and sodium,thus good for heart health.
(Ref: Google search)

* I am Tagged

I am Tagged!!

What do you think is easy,writing about the things we love or about those things that we hate?? I think writing about what we hate is very difficult.... I have been tagged by my very good friend Shubha to write about 10 things I hate.....had to really scratch my head to come out with this...

Here are the 10 things I hate:

1. Being Alone: I don't like being alone, like to be surrounded with people I know

2. Smoking: I really hate to see someone smoking in front of me,can't stand it!!

3. Bad breath: I hate that foul smell...eewwwwww.

4. Daily soaps: I really hate those family dramas they show on these Zee,Star,Sony..........TV.

5. Ego and Attitude: A big No-No.....To those who are too egoistic and show a lot of attitude.

6. Selfishness: I simply hate to see selfish people around.

7. Babies when crying : Babies are so cute.....and I cant see them crying!!!

8. Mess: I like keeping everything neat and clean and hate to see mess and dirt around me.

9. Falling sick :I hate it when I fall sick.

10. Being away from home: I believe in 'Home Sweet Home'.........can't stay away from my home for a long time.

Phew....it was so hard!!!

I further tag -

Madhuram of Eggless Cooking
Sunshinemom of Tongue Ticklers
Bhags of Crazy Curry
Aparna of Three Mangoes
Sukanya Ramkumar of Hot n' Sweet bowl
Sireesha of Mom's Recipes

*Veggie Toast

Sandwich is a food item which is popular all over the globe. I love the fact that its so easy to make and can be eaten anywhere,anytime. You can make so many different varieties of a Sandwich. It is loved by people of all the age groups.

Here is one variation which me and my hubby both love to eat....Whenever I am out of options to cook,this is the first thing to come to my mind. So simple.....yet so healthy and tasty!!!

This is my one more entry for the Sandwich festival hosted by Anupama of Food-n-more blog.

This recipe is also an entry for Great Cooks Community's Kid Friendly Cooking event.I am sure kids will love this sandwich..

Veggie Toast

  • Bread slices 8
For filling
  • Potatoes 4 (small)
  • Tomato 1 (finely chopped)
  • Onion 1 (finely chopped)
  • Capsicum 1 (finely chopped)
  • Black olives (chopped)
  • Corainder 1tbsp
  • Italian blend cheese,shredded 1 tbsp (You can use the cheese you like)
  • Black pepper powder 2 tsp
  • Salt to taste
Note: You can use bread you like and add vegetables of your choice and vary their quantity according to your liking.

  • Boil,peel and mash the potatoes.
  • Add rest of the filling ingredients and mix well.

  • Take a slice of bread and put 1-2 tbsp of filling on it.Spread the filling evenly.

  • Place another slice of bread on top of it.Toast it in a toaster.

  • Serve with Ketchup or corainder chutney.
Calories ~ 280 kcal/serving
Serves 2

*Garlic Snap Peas

Guests/friends are visiting your place for lunch/dinner......you have spent a lot of time and effort in preparing a wonderful main course and now you are scratching your head thinking about what side-dish to make,that too in a short span of time,don't worry. Here's a very simple,quick and a tasty recipe which will compliment your main course.

This doesn't mean that you can make this dish only when guests are coming(he....he).Make it anytime,you will love it..

This is one of my favorite side-dish.Enjoy :D

Snap peas are a very good source of vitamin C, vitamin K, manganese, dietary fiber, folate and thiamin (vitamin B1). They are also a good source of vitamin A, phosphorous, vitamin B6, protein, niacin, magnesium, riboflavin (vitamin B2), copper, iron, zinc and potassium.

Garlic Snap Peas

  • Sugar snap peas (Fresh) 3/4th lb
  • Olive Oil 2 tsp
  • Black pepper powder 1 tsp
  • Minced garlic 1 tbsp
  • Salt to taste
  • Wash the snap peas and remove the tips from both the ends.

  • Heat oil in a non-stick pan or a skillet. Saute the snap peas in oil with salt and pepper powder.

  • Cook for 3-4 mins or till the peas get cooked but are at the same time crispy.(Take care not to overcook the peas,slight brown spots start developing on the pods when they are done)

  • Add minced garlic to the peas and mix well and remove from heat immediately or the garlic may get burnt and taste bitter.

  • Garlic snap peas are now ready.

  • Serve as a side dish.
Calories: ~80 kcal/serving
Serves 4

This recipe is my entry for vegetables, beautiful vegetables 2008 by Abby of Eat the right stuff.
I am also sending this recipe for the Eat healthy-Fibre rich event hosted by Sangeeth of Art of cooking Indian food blog.

I am sending this recipe to ARF/5-A-Day event hosted by Cate of Sweetnicks.

* One More Yummy Blog Award

I would like to thank my dear friend Shubha of Chutki Bhar Pyar blog for passing the 'Yummy Blog' award to me and giving me one more reason to smile.....Its a wonderful feeling to receive this award from Shubha who is not only a good cook and artist but also a wonderful human being. She is a very sweet gal and has been a lot of help to me.

Yummy Blog award was first conceptualized by Roopa of Kitchen Treats. Yummy blog award is the award given to the blog with the most yummy recipes/photos.

As per the rule I pass this award to other 4 bloggers:
I have already mentioned few of my fav. desserts in my earlier blog entry when I received my first award and here are few more
  • Falooda
  • Nestle Milky bar
  • Choclate ice-cream
Here are the rules for the award recipients
  • The person who receives the award should display the "Yummy Blog !" logo on their blog and also the meaning of the award which is "Yummy blog award is the award given to the blog with most yummy recipes/photos".

  • The receiver should also quote their favorite yummy-licious :) dessert(s) that they have ever prepared/eaten. Don't restrict yourself to any dessert, chocolate bars also welcome:).

  • Also the receiver should pass on the award to four other bloggers who's blog they find "yummy" and let them know about the rules:)
A very big congratulations to the four recipients of the'Yummy Blog Award'.

*Bhindi (Okra) Fry

Time for one more jhatpat recipe......

Bhindi (Okra) Fry

I tasted this dish for the first time when I had been to Bangalore to visit my Brother. My sister-in-law had made this delicious Bhindi (Okra) fry.It was toooo good!!I bet that even people who don't like Bhindi,will definately like this dish. Just try it once,you will love this crispy and spicy Bhindi.

This is a very easy,quick and tasty side-dish.

  • Bhindi (Okra) 350 g
  • Oil to fry
  • Lime juice 1 tbsp
  • Red chilli powder 1 tsp
  • Salt to taste
  • Wash and dry the bhindi and cut it into small round pieces.

  • Heat oil in a pan and deep fry the bhindi pieces till they become crisp.(Take care that they don't get burnt)

  • Once they get fried remove the bhindi pieces and put it in a plate on a tissue paper.

  • Let it cool,then add lime juice,red chilli powder and salt.Mix well.

  • Serve as a side dish.

Serves 2-3

* My First Blog Award

Today I am happy and excited that I have been awarded the "Yummy Blog Award" by Madhuram of Eggless Cooking blog. Thanks a lot Madhuram for the lovely award!! I’m so happy to receive this award from Madhuram, she has such a lovely blog with so many delicious recipes!!!!

Yummy Blog award was first conceptualized by Roopa of Kitchen Treats. Yummy blog award is the award given to the blog with the most yummy recipes/photos.

I consider my blog as a small bud in this Food Blogging world and with such encouragement and support I am sure that it will grow into a Beautiful fragrant flower..I thank my fellow bloggers for visiting my blog and giving their valuable feedback. Getting this award at such an early phase is a great inspiration and motivation for me.

Now is the time for those extra special thanks....

I owe this award to my family for the constant support they have gave me. A special thanks to my dear Hubby who has always been with me and has put in his strong efforts to help me make this blog more wonderful......and also for tasting all my experiments with food in the kitchen. (he...he...he...) I would also like to thank my friend Shubha of Chutki Bhar Pyar blog for being such a great help to me.

Here are some of the many delicious desserts that I enjoy and relish......but I haven't made these,hope to make them soon!!

*Chocolate cake


*Cadbury's Dairymilk

*Vermicelli Kheer

As a rule I have to pass this award to other 4 bloggers,actually this is so difficult.....all my fellow bloggers have wonderful blogs with so many yummy recipes. I pass the award onto these four very deserving people :
Here are the rules for the award recipients
  • The person who receives the award should display the "Yummy Blog !" logo on their blog and also the meaning of the award which is "Yummy blog award is the award given to the blog with most yummy recipes/photos".

  • The receiver should also quote their favorite yummy-licious :) dessert(s) that they have ever prepared/eaten. Don't restrict yourself to any dessert, chocolate bars also welcome:).

  • Also the receiver should pass on the award to four other bloggers who's blog they find "yummy" and let them know about the rules:)
A very big congratulations to the four recipients of the'Yummy Blog Award'.

*Kutchi Dabeli (Double Roti)

Today's recipe in my blog comes from the soil of Kutch (Gujarat)-the land of Garba and dandiya and also my native place and I am proud to be a part of such a great land.

Kutchi/Gujarati cuisine is said to be a vegetarian's dream come true.The famous Indian British cookbook writer Madhur Jaffrey has termed Gujarati cuisine as "the haute cuisine of vegetarianism."

I want to share with you all a small briefing on Kutchi cuisine:

The staple food is Rotlas made of Bajri (millet) which the locals relish with butter milk or `chhas`, jaggery or 'gud'. Khichhdi,made of rice and dal (pulses) is liked by everyone. It is eaten with kadhi -a savory curry made with yogurt using bay leaves, ginger, chilies and finely chopped vegetables as garnishing-onions and pickle.Using the same lentils and rice, Kutchi kitchens produce delectable items like the Khaman dhokla, a salty steamed cake made from chickpea flour; Doodh pak, sweet, thickened milk confectioned with nuts, and Srikhand, a dessert made of yogurt, flavored with saffron, cardamom, nuts and candied fruit which is eaten with hot, fluffy pooris. These three delicacies have made their way into the favorites list of the rest of India too and can be found in restaurants all over the country. (http://www.indianetzone.com/20/kutchi_receipes_beverages.htm)

Kutchi dabeli (Double Roti)

Kutchi Dabeli or Double Roti as it is popularly known is a tangy,sweet and spicy delicacy from Kutch ( Gujarat) and traditionally sold on the streets of gujarat. This snack has also become very famous on the streets of Mumbai,we can say its a different version of vada pav. This is one of my most favourite food...........It gives me a kind of nostalgic feeling and takes me down the memory lane to my childhood days when I was in mumbai. When me and my mother used to go to the market,we used to eat Dabeli from one particular stall......it was soooooooo delicious, I have never eaten such a tasty Dabeli anywhere else.

Here in US we don't get Dabeli masala, so what,no problems!!! You can make it at home or use this recipe for a jhatpat dabeli,no need to make dabeli masala separately.


  • Pav bhaji Buns 6-8
For Filling
  • Potatoes 4
  • Onion 1 (Medium)
  • Hot(spicy ) Peanuts 1/2 cup
  • Tamarind-Dates chutney 1-2 tbsp
  • Cumin-Corainder (Jeera-Dhania) powder 1-1 1/2 tbsp
  • Garam masala 2-3 tsp
  • Red chilli powder 1 tsp
  • Asafoetida (hing) a pinch
  • Sugar 2 tsp
  • Salt to taste
To serve
  • Butter 2 tbsp
  • Tamarind-Khajur chutney 4-6 tbsp
  • Garlic chutney 2 tbsp
  • Hot peanuts 1/2 cup
  • Onion (raw) 1/2
  • Nylon sev 1/2 cup
  • Pomegranate cleaned (optional)
  • Boil ,peel and mash the potatoes.

  • Heat the oil in a pan,add asafoetida and saute the onions in it till they are light golden brown.

  • Add the mashed potatoes,hot peanuts,cumin-corainder powder ,garam masala,red chilli powder,sugar and salt.Mix well.

  • Remove from the fire, add 1-2 tbsp tamarind-date chutney and mix well.

  • The filling is now ready.
How to serve:
  • Slice the bun horizontally in half.

  • Apply both the chutneys on lower part of the bun.

  • Take about 2 tbsp of filling and place it on the lower part of the bun.

  • Garnish with chopped onion, peanuts, sev, pomegranate.

  • Roast both the sides of the bun using little butter on a non stick tawa.
Ho gayi Kutchi Dabeli taiyaar.....Enjoy!!!

Serves 4

I am very happy to send this recipe for the Sandwich Festival hosted by Anupama of Food-n-more. Eagerly waiting for the round-up.


Its aptly said "Better late than never"..............Inspired by this proverb I thought of sending a Mexican side-dish for the A.W.E.D. event by DK of DK's Culinary Bazaar.Mexican food is so yummy,I think everybody likes it. When Mexican food is described, one recipe is definately there. Can u guess??? Look and the picture and you will know it for sure :)

By looking at the picture you must have guessed the recipe I m talking about....yes you are right,its Guacamole. Guacamole is an Avacado based dip which is relished by one and all. First time I had guacamole in Chipotle's Burrito bowl......it was sooooooo delicious. I liked it so much that I thought of making it at home,and it turned out to be exactly same as we get it in any Mexican restaurant.Frankly speaking I liked it better than that!!!!!
For making a tasty Guacamole,use ripe Hass avacados.

  • Avocados 2 (small and ripe)
  • Red onion 1/2 (finely chopped)
  • Serrano pepper 1 (stem and seeds removed,finely chopped)
  • Cilantro 1/2 cup (finely chopped)
  • Fresh lime juice 1tbsp
  • (it adds to the taste as well as prevents browning of guacamole.)
  • Salt to taste
  • Black pepper 1 tsp
  • Tomato 1 small (seeds removed and finely chopped)
  • *Adding a little cheese or cream adds to the taste.
  • Cut the avocados into half and remove the seed.

  • Scoop out the pulp and take it in a mixing bowl.

  • Mash the avacado either with a fork or a spoon. Add the chopped onion,Serrano pepper, cilantro, lime juice, salt and pepper and mash some more. Mix well.

  • Cover with plastic wrap to prevent oxidation. Keep it for sometime at room temperature or refrigerate it if you want to eat later.

  • Add the chopped tomato just before serving the guacamole.

  • Serve with tortilla chips.
Note : Be careful while handling the peppers, wash your hands thoroughly after cutting them.

Serves 2-4

This recipe is my entry to A.W.E.D. event hosted by DK

I am sending this recipe to ARF/5-A-Day event hosted by Cate of Sweetnicks.

*Begun Bhaja (Eggplant Fry)

India is a land of diverse cultures.The diversity shows in the food preparations also.Each region and culture has their own food practices and food varieties.Today's recipe belongs to Bengali cuisine,which is characterized by the use of mustard oil and five basic spices, jeera, kalaunji, saunf, fenugreek and mustard seeds.

Begun Bhaja (Eggplant Fry)

Begun Bhaja is a bengali word,'Begun' means egg plant and 'bhaja' means fried. Few days back we had been to one of my friend Madhumita's place for dinner. She's a bengali and had made a wonderful Begun bhaja..........that was the first time I heard about this recipe. It was very delicious. I thought of making it at home,its always fun to learn and try out new recipes.

I have done some modifications in the traditional method of making begun bhaja.In the traditional method mustard oil is used and the eggplant is deep fried,but I used olive oil and have shallow fried the eggplant.

  • 1 medium Eggplant
  • Olive oil 2 tbsp
  • Semolina (Rava) 1 tbsp
  • Onion (1/4th) ,finely chopped (optional)
  • Turmeric powder 2 tsp
  • Red chili powder 2 tsp
  • Cumin-corainder powder (jeera-dhania powder) 2tsp
  • Salt to taste
* (If you want it to be a bit spicy you can add a little garam masala.)

  • Wash and cut the eggplant horizontaly into round slices with a thickness of about 1/2 inch.
  • In a bowl mix turmeric powder,chili powder,cumin-corainder powder,semolina and salt.
  • Marinate the eggplant with the above mixed masala and keep it for about 15-20 minutes.
  • Take 1 tbsp of olive oil in a nonstick pan and saute the onions till they become golden brown.
  • Then add the marinated eggplant slices in the pan and put 1/2 tbsp oil around it.When the lower side becomes slight golden brown,flip the sides and put remaining 1/2 tbsp oil around.
  • Cook covered,occasionally flip the pieces till the pieces are soft.
  • Remove from the pan and serve with either rice or roti.

Serves 2-4

*Five Layered Vegetable Lasagna

When I was in India,my hubby always used to tell me about Lasagna and variety of other recipes he used to eat here( US ) and I used to wonder what are these recipes ,because there in India I had never heard of those names. Its that when I came to US,I got the opportunity to get acquainted with so many wonderful and tasty recipes belonging to different cuisines of he world. Each and every cuisine has its own uniqueness and aesthetics.

Today's recipe belongs to the Italian cuisine...........Lasagna!!!!

Five Layered Vegetable Lasagna

This is my hubby's favourite. He used to have it at Fazoli's,Italian fast food restaurant. Sometime back they stopped making veggie lasagna there.I know how much he likes Lasagna....so I thought of trying it at home for him and it turned out well. Now I make it regularly....and it gets better and better everytime. Now along with my hubby I am also a very big fan of this wonderful Italian recipe.

Check this out......An interesting description of Lasagna I came across on the net:

"With frills at the edge of her skirts, filled with fabulous fillings and topped with tasty parmigiana cheese, Lasagna is the luscious lady of the pasta world. She can have a variety of delicious fillings and toppings, both vegetarian and meat and can be topped with a wide selection of charming cheeses.

Always soft and juicy on the tongue, a blend of vegetables , sweet tomato, and sharp cheeses, the memories of a wonderful lasagna last for far longer than just the moment of eating. There is something basic and essential about preparing the ingredients, constructing the dish and finally taking the masterpiece from the oven the bubbling cheese on top sending its divine aroma wafting around."
by Margaret E. Walker)

This description of Lasagna itself is so mouth-watering,think about the actual Lasagna.So lets get started...

  • 8 oz.(~ 10 in no.) Oven-ready Lasagna noodles
  • Marinara sauce 1 lb. bottle or homemade
  • Part skimmed Italian blend cheese 1 cup
* For Vegetable filling
  • Part skimmed Ricotta cheese 1/4 th cup
  • Olive oil 1 tbsp
  • Chopped black olives 1 can (4.5oz)
  • Chopped canned mushrooms 1 cup
  • Fresh Broccoli 3/4th pound (finely chopped)
  • Green ball pepper/Capsicum 1 (finely chopped)
  • Spinach 10-12 leaves (stemmed and finely chopped)
  • Salt 1/2 tsp
  • Garlic and herb seasoning blend 1 tbsp (You can use fresh herbs if you have)
  • The choice of vegetable filling and cheese combination can be varied according to your choice.

  • Even though I used oven ready lasagna,I prefer to boil the noodles for about 10-15 mins in water.Put 2 tsps of olive oil,to prevent them sticking together.When they become soft remove,drain and dry them with a tissue.
  • Saute the vegetables in olive oil until they are cooked well. Add ricotta cheese,salt and the herb mix while cooking. Keep aside.
  • Preheat the oven to 350° C.

  • Take a 12" x 16" baking pan or lasagna pan. Rub a little oil all over its surface.

  • Spread a layer of marinara sauce in the bottom of the pan and then place 2 layers of lasagna noodles side by side.
* Now follow the procedure simultaneously for both the layers:
  • On top of lasagna noodles ,add a layer of 1/4th marinara sauce and 1/4th Italian cheese mix.
  • Sprinkle 1 tsp herbs over the top.

  • Add layer of noodles. Top each noodle with 1/4th vegetable filling and a little Italian cheese mix.
  • Repeat the process once more.

  • Finish with a layer of noodles, then top with remaining marinara sauce and a thick layer of Italian cheese blend.

  • Cover the pan tightly with aluminum foil.Bake at 400°C for 25-30 mins minutes until the cheese melts or a knife easily passes through the lasagne. Remove the foil and broil for 10 minutes, or until the top is browned. Be careful while removing the foil.
  • Tasty Lasagne is now ready.

  • Remove lasagna from the oven (take care while removing the pan) and let sit for 10-15 minutes.

Serves 4-6

*Bajra Vada

First of all I would like to wish
my mother , my mother-in-law and all the mothers out there a very ' Happy Mothers Day '.

It is said that because God cannot be with everyone he created Mother. This is so very right.

Usually Mother's Day is celebrated on different days in various parts of the world, but it is celebrated today (May 11th) in US and India. So,I dedicate this day to the most loving and caring personality on the earth - 'MOTHER' .

On this special day what can be better than a Mother's recipe. Friends,I present to you a recipe sent by my mother (mother-in-law).

Bajra Vada

  • Bajra flour 2 cups
  • Wheat flour 1 cup
  • Rava 1/4 cup
  • Curd 1/2 cup
  • Red chilli powder 2 tsp
  • Turmeric powder 1 tsp
  • Cumin seeds 1 tsp
  • Til (sesame seeds) 2 tsp
  • Salt to taste
  • Oil 3 tsp + frying

  • Mix together all the ingredients and knead the dough.If needed add a little water. (Make the dough a bit harder than the chapati flour)

  • Keep it aside for about 1-2 hrs.

  • Lightly knead it once more. Make small balls and roll out like small puris. (In the traditional method of making Bajra vadas ,the dough is soft and the dough balls are patted with the hand to make a small patty. This is a bit different method)

  • Heat oil in the frying pan and fry the vadas.

  • The Bajra vadas can be served hot or cold.

  • The Bajra vadas made in this way can stay fresh without freezing for 4-5 days. (The ones with ginger and green chilly paste do not stay for so many days, hence red chilli powder is used here.)

  • Serve hot with green chutney,pickle or cold with hot tea.

Serves 2-4

The word Mother brings this song to my mind. I love this song........

And also enjoy this video from the movie Taare Zameen Par.

10 Good Reasons to Treat Your Mom


It is your mother who brings you to see the light of this world. It is she who looks after the helpless you and serves you with all her heart and does everything to make your life comfortable. Just for a day, at least, we shall stop taking our mothers for granted.

Mother's Day is one occasion that gives you the opportunity to do something for your mother. And if you start wondering about the reasons you need to treat your mother, you would end up with nothing less than a zillion reasons. Let's just remember the most important reasons for which we need to be grateful to our mom and that would be enough to arrange a lavish treat for her on the special occasion of Mother's Day.

* Since your childhood you have watched your mom washing and ironing your clothes, keeping your school uniform sparkling and spotless, and your jumpers without a single crease.

* You have been lucky enough to be picked and dropped to and from your school every single day right form your first day at school.

* Whenever you had a fight and for the slightest reason or if you needed a reason to cry on someone's shoulders, your mom was the one giving you the comfort and patiently listening to all your heartburns and grumbling.

* Just remember the innumerable times you wanted a fresh new set of designer clothes and your mother dug out her pocket money to fulfill your wish.

* The food world in which you gorged ever since you were a child and grew up on, was cooked day in and day out by your beloved mother. Just think of the hundreds of incredible dishes she prepared for you, the tasty lunchboxes she fixed for you, the cakes she baked, the snacks, the cups of tea and delicious suppers. It surely makes your mouth water even now.

* Your mother is always there for you through every thick-and-thin of your life. She is the person you can depend upon to stand by you anytime you need her.

* Remember all those difficult undecided moments of life and you needed someone who could make you see reason and pour some worldly-wise advice in your ears. It was surely your mother who lent you patient ears and then pulled you out of the mess in your life.

* Think about the tons of love she professes for you everyday through all her acts, big and small. It can't even be measured. It can only be felt.

What your mother does for you is absolutely beyond assessment but when the enormity of her love and sacrifice is felt you realize that surely your mom deserves a special treat this Mother's Day. It would only be a small way to show your gratefulness to her.

*Strawberry-Mango salad

Strawberry-Mango salad

Here is one more recipe which will definately refresh you in this heat of summer. Presenting Strawberry-Mango salad............

Strawberry is the most popular berry fruit in the world.It is a rich source of vitamin C. They are also high in fiber, folate, potassium and antioxidants.Its juiciness and the deep red color improves the taste and appearance of the recipe. Mango,the king of all fruits is loved by one and all.Besides being delicious,it is rich in vitamins, minerals and anti-oxidants and it also contains an enzyme with stomach soothing properties.

When I first heard about this salad,I was very doubtful about it,many questions popped into my mind.But I wanted to try it as I like experimenting with food and I have never had any recipe like this before. So I searched the recipe for strawberry mango salad in the web,there were so many different recipes.I took some ideas from those recipes and finally personalized this recipe according to my taste.I was eagerly waiting to taste the salad so that I could clear my doubts and believe me it was so yummy.......so tasty.......so refreshing. Just thought to share it with you all.

I, myself am not a big fan of mangoes,but if it is served like this who wouldn't love to eat it!!!!!!! So what are you waiting for......try this thoda sweet,thoda spicy and thoda tangy (sour) salad at home.

  • Strawberries (stemmed and chopped) 1 cup
  • Mango (peeled,seeded and chopped) 1 cup
  • Olive oil 1/2 tsp (optional)
  • Fresh lemon juice 1 tbsp
  • Chopped Cilantro(corainder) 1 tbsp
  • Red chili powder/red pepper 1/2 tsp
  • Cumin seeds powder 1tsp
  • Salt to taste
  • In a bowl take all the above ingredients,except oil and salt.Mix well.

  • Once they mix thoroughly,toss with salt and olive oil and mix again.

  • Strawberry-Mango salad is now ready.

  • Serve immediately or refrigerate it covered for some time to enjoy a cool salad.(I prefer to refrigerate it for some time)
Serves 2

I am sending this recipe to
ARF/5-A-Day event hosted by Cate of Sweetnicks.

This recipe is also making its way to the WBB#22 - May Mango Madness event hosted by Arundati of Escapades.