Dal & rice combination is everyone’s all time favourite dish. No amount of pizza’s, burger’s, french fries can replace the satisfaction one gets after eating a pipping hot bowl of rice and dal. Its a total comfort food one always comes back to.


Today’s post is Whole Green Moong Dal recipe which is easy to make and is very healthy to eat.


Whole green moong dal – 1 cup

Onion – 1 large

Tomato – 2 medium

Green chilli – 2

Ginger-garlic paste – 2 tsp

Red Chilli powder – 2 tsp

Dhaniya powder – 1 tsp

Turmeric Powder – 1/2 tsp

Garam masala – 1 tsp

Crushed Kasoori Methi – 1 tbsp

Oil – 1 tbsp or ghee

Cumin Seeds – 1 tsp

Water – 2 1/2 Cups (or as needed)

Salt – To Taste

Chopped cilantro – 2 tbsp



Wash the moong till water runs clear. Then soak it in enough warm warm for about 2 hours.

Take pressure cooker and heat ghee or oil in it. Once hot, add cumin seeds and let it crackle. Then add in finely chopped onions and sauté for 2 mins. Add in ginger garlic paste and chopped green chillies. Fry well along with the onions till the onions turn to nice light brown colour.

Add chopped tomatoes, salt and mix well. Now cover and cook till tomatoes gets all mushy and oil gets separated. Then add in all the spice powders and crushed kasuri methi and fry well for a minute.

Once the masala has fried, add in soaked dal and water. Adjust the salt and pressure cook for 4-5 whistles. Switch off the gas and once the pressure is released, mash the cooked dal slightly.

Add more water if required and give it a good boil. Garnish it with coriander leaves and serve it hot with steamed rice.



Green moong dal always tastes best when served hot.

You can add a spoon of ghee to the dal while serving with rice for a much rich taste.

Adding lemon juice gives that extra zing to the dal.



We all are busy these days and we hardly get time to sit, relax and enjoy simple joys of life. To top our busy schedules, we ladies have to face additional pressure of what to cook daily. Every member of the house demands for their favourite meal. Poor home chef’s are always in a fix(we ladies are definitely super home chef’s.. aren’t we???).


Presenting a healthy dish that not only gets prepared in less than half an hour but is also a sure shot way to please everyone at home at one go. This dish also ensures that you get good quality time to spend with your family and enjoy your meal together.

Vegetable Wrap is a crowd pleaser and can be prepared with simple ingredients present in the house.



Tortilla Wrap – 4 to 5

Garlic – 4-6 finely chopped

Onion – 1 sliced

Capsicum – 1 sliced

Cabbage – 1 bowl shredded

Broccoli – few florets

Carrot – 1 grated

Cheese – optional

Salt – acc to taste

Pepper – acc to taste

Oil – 1/2 tbsp

Butter – 1tbsp

For Mayo Spread

Garlic Mayo -1 cup

Sweet chilli sauce – 3 tbsp



Take oil and butter in a pan and once its hot, add in chopped garlic and fry till you get a nice aroma from it.

Add in all the vegetables one by one and sauté it well. Keep it mind that the vegetables need to be crunchy. When its almost done, season it with salt and pepper. The mixture for the vegetable wrap is ready.

For the mayo spread, simply mix garlic mayonnaise and sweet chilli sauce.

Now for assembling, take a wrap and spread the mayo mix. Then top this with the prepared vegetable mixture and cheese (if using). Wrap it well and grill it on a pan till it gets toasty.

Serve it hot with ketchup!!



For much healthier version, use whole wheat tortilla wraps or multigrain wraps which are easily available in the market.

For a spicy twist, add schezwan sauce to the normal mayonnaise and prepare the spread.

Panner, mushrooms, sweet corns can also be added to this recipe.

Gulab Jamun Ice Cream Triffle

What do you do with all the Diwali Sweets stacked in the cupboard even after the festive season is over..

I generally grumble and gulp it down my throat as I easily get bored with sweets and force my hubby to eat it too….

This time around .. I planned to give the leftover sweets a new makeover.. Presenting Leftover Gulab Jamun Ice Cream Triffle ..



Leftover Over Gulab Jamun
Vanilla Ice Cream
Vanilla Sponge cake crumbles
Nuts of ur choice
Chocolate sauce to drizzle
Glazed Cherry to garnish



In a glass add crumbled cake and drizzle Gulab Jamun syrup..

Then add vanilla ice cream and top with with small pcs of Gulab Jamun and nuts of your choice.

Drizzle chocolate syrup and garnish with glazed cherry.

Refrigerate it for few hours and Triffle is ready ..


You can replace vanilla ice cream and cake with chocolate ice cream and cake.

Instead of ice cream you can always use custard.

Chocolate Paan Truffle Platter

My today’s post will be really short and sweet as this week has been really busy for me but at the same time I do not want my friends waiting for this yummy recipe.


So continuing with the festive spirit, I am getting you this decadent dessert with a twist which can also be used a mouthfreshner. It called Chocolate Paan Truffles…



Prep Time: 1 hour including freezing time                Cook time: 5 min


Chocolate – 400 gms

Fresh Cream – 1/2 cup

Gulkand (candied rose petals) – 1 tbspn

Mukhwas – 4 tbspn

Melted chocolate – 1/2 bowl

Coco Powder – 1 tbspn

chocolate coated white chocolate truffle

chocolate coated white chocolate truffle


Melt cream in a pan. Once it starts melting, add this to finely chopped chocolate. Stir it well till well incporated.

Now add in gulkand and mix well and refrigerate it for 1 hour.

Then with help of small scooper, take small portions and make around balls. Keep in fridge for 5 mins.

Top it with your choice of mukhwas, coco powder or melted chocolate.

coco powder coated milk chocolate paan truffle

coco powder coated milk chocolate paan truffle


I have used both white as well as milk chocolate here to make these yummy truffles.

Please take care at that no point water comes in touch with chocolates.

Consume it within 1 or 2 days.

white chocolate paan truffle

white chocolate paan truffle


2 Ingredients Chocolate Fudge

Sweets or Desserts are something we cannot stay away from and want to eat all the time. There are so many varieties surrounding us that making a decision on what to eat becomes difficult. One bite and we reach heaven on earth. But we try to keep a distance from it for obvious health reasons.


And there are days when we crave for something very chocolatey. We raid the kitchen cupboards and our fridge but cant find even one chocolate. At the same time we do not spend our time cooking something lavish.


So here’s presenting an Easy Chocolate Fudge recipe which can be whipped in less then 5 minutes. The hard part is waiting for it to set. Once it sets, its the most delicious fudge you can have. This fudge can be given as Diwali or Christmas gifts to all your loved ones and trust me there will be more demand for it!!!


Prep Time: 1 min                          Cook Time: 2 to 3 mins


Chocolate Chips – 3 cups

Sweet Condensed Milk – 1 can

Chopped Nuts – 1/2 cup



Grease a pan with butter and keep aside.

Take chocolate chips and sweet condensed milk in a large microwave proof bowl.

Melt it for 30 seconds and stir it. Keep repeating this till the chocolate melts completely and mixes well with condensed milk. Check every 30 seconds so that the chocolate does not burn.

When melted completely, pour the mixture in the greased pan and top it with chopped nuts. Refrigerator it for at least 4-6 hours before cutting and enjoying it!!



For variations, one can top the fudge with marshmallows, cherries, mint chips, M&Ms, coconut flakes etc.

For people who do not have microwave, use double boiler method for melting chocolate and condensed milk.


Brown Rice & Chicken Soup

I am not a big fan of soups but I do enjoy them occasionally. Very few soups have impressed my taste buds… So yes I am very choosy when it comes to having soups. I hardly experiment and choose them very very carefully.

Recently, I was going through some food channel where I came across this healthy and nutritious soup recipe which caught my attention. It was called Brown Rice & Chicken soup and had all the ingredients that I love very much.


The soup called for boiled brown rice, boiled chicken, garlic and celery. So I had to try this at that very instant. Luckily I had all the ingredients lying in my refrigerator. I prepared everything and made this soup. It was not only light but super delicious and tasty. Cant believe that a healthy nutritious soup can be so yummy.


So without wasting any more time, lets get on to Brown Rice & Chicken Soup recipe.

Prep Time: 15 mins                      Cook Time: 30 mins                        Serves: 2-4


Boiled Brown rice – 2 cups

Chicken breasts – 2 pcs

Onion – 1 medium

Garlic – 4 to 6 flakes (depending on your taste buds)

Celery stalks – 2

Carrots – 2 tbspn finely chopped

Salt – according to taste

Pepper – according to taste

Coriander leaves – to garnish

Oil – 1tbsp

Chicken Stock – 3 to 4 cups



First boil the brown rice and keep it aside.

Clean the chicken breast and boil it with salt and pepper. Once done, drain and shred the chicken and keep aside. Keep the stock for later purpose.

Now take a pan, heat a tablespoon of oil. When heated, add in the finely chopped garlic and fry it well till golden brown. Then add in finely chopped onions and sauté for few minutes.

After the onions have changed their colour, add in the finely chopped celery and carrots. Once fried for few minutes, then add in cooked chicken and boiled brown rice. Toss it well.

Add in the chicken stock that we have saved from boiling the chicken in the earlier step. Adjust the seasoning as the stock already consists salt and pepper.

Get this mixture to a good boil. Garnish it with coriander and enjoy!!



For a vegetarian version, use vegetables like mushrooms, broccoli, paneer or tofu and sweetcorns.

Vegetarian stock or water can be used instead of chicken stock.



The month of Shravan is going on & is considered the most auspicious month of the Hindu calendar. A lot of people observe fast and worship Lord Shiva on Monday’s in this month. I too have been observing this fast for many years now.


As a kid I was really fascinated by my Amma and Bappamma (grandmother) who used to keep this fast every shravan maas. While my mother used to eat only fruits, my grandmother used to break her fast by eating potatoes fried in ghee and delicious Sheera. God..both these dishes were so yummy. I always craved to eat them but my grandmother would tease me saying that only people who observe this fast get to eat these delicious treats. After making me go nut for 15 – 20 mins, she would hand over me a dish filled with fried potatoes and sheera saying that since I was a kid I was allowed to eat it.. LOL.. I really miss her.


Sheera or Suji Halwa as known in northern parts of India or Rava Kesari as known in southern india is a semolina dessert made along with clarified butter (ghee) and sugar. This sweet dish does not take much time and is mostly loved by everyone.

There are many variations to this classic dessert but today I am sharing with you all my favourite variation, that is Mango Sheera. The recipe is exactly like the classic one but the only addition is fresh mango pulp.


Prep Time: 10 mins               Cook Time: 25 mins                          Serves: 4 to 6 


Suji – 1 cup

Fresh mango pulp – 1 cup

Water – 1 1/2 cup

Milk – 1 1/2 cup

Sugar – 3/4 cup

Cardamom powder – 1/2 teaspoon

Ghee – 1/4 Cup

Dry Fruits like cashew nuts, raisins – few


Heat a kadai with 1 tsp of ghee. Fry your choice of dry fruits till they get a nice golden colour. Keep them aside.

Now add another 2 tsp of ghee and roast the suji nicely till you get a nice aroma from it and it changes its colour to light brown. Remove and keep it separately.

Then boil water and milk together. Once it starts boiling, slowly add in roasted suji and keeping stirring continuously. Stir well till suji is completely soft. Now add in sugar, cardamom powder, mango pulp and mix well. When you add in sugar, it dilutes the mixture. Stirring continuously thickens the sheera.

Once it starts thickening, add the remaining ghee and mix well. Then add in the fried dried fruits and mix it well. The minute the mixture starts leaving the sides, turn off the flame. Mango Sheera is ready to eat. Enjoy Hot.



Quantity of sugar depends on how sweet you want the sheera to be. I have added only 3/4 cup as Pritesh & myself prefer the sheera not to be on the sweeter side.

If fresh mango pulp is not available, then used canned mango pulp. Check the sweetness before you decide on the amount of sugar to be used.

You can add 3 cups of milk instead of water and milk combination.