Sarson Ka Saag

Sarson Ka Saag

During winters we can see this healthy leafy vegetable every where in vegetable market. Its well known, Punjabi delicasy “Sarson ka saag te makke di Roti”. Although there are lots of way to prepare saag but this is my favourite saag recipe, which i learnt from my mom. She is an amazing cook and real expert in making sarso ka saag and makke ki roti.

In this saag recipe, according to availability, i am using mustard greens, spinach and fenugreek leaves. Because its very difficult to find bathua in middle east so i skip this ingredient, but if you find it easily then you must use this leaf to prepare saag.

Traditionally Saag is served with Makke ki roti, lassi and with fresh jaggery in Punjab, so that is why for perfect platters, first time i tried to make makke ki roti as well😜


2 bunches fresh mustard leaves
1 bunch spinach leaves
1/2 bunch fenugreek leaves
3 table spoon corn meal
1 inch ginger piece
4 green chillies
1/3 cup desi ghee (clarified butter)
1 onion (medium size)
Pinch of asafoetida
Salt to taste
Water as needed
Butter for garnishing


1. Firstly wash all leaves and vegetables thoroughly with water.

2. Now drain the excess water and roughly chop all leaves, ginger and chillies.

3. Now heat a deep pan on medium flame, add all chopped leaves, green chillies and ginger in it, add half tea spoon salt and 2 cups of water in it, then cover with lid and boil it until leaves become soft.

4. Turn off the flame and let it cool, then grind to a coarse paste, transfer this mixture again in same pan and boil it on low flame.

5. Now take 1 cup of luke warm water, cornmeal and asafoetida together, mix well and add this mixture into saag mixture and give it a nice mix. Let it boil this mixture on low flame about 20 to 25 minutes. Saag is ready now, but to make it more tempting we using desi ghee and onion tadka in it.

6. For tadka, heat desi ghee in a pan then add chopped onion in it, saute it until they become light brown in color then add boiled saag mixture in it and again boil it on low flame about 3 to 4 minutes. Now delicious Saag is ready to be serve, garnish it with butter and serve hot with makke ki roti and lassi…😋




Peanut Chikki

#Makar_Sankranti and #Lohri special recipe

Peanut chikki is one of the most popular sweet item during winter time, and its not famous only even traditionally we use them, to celebrate festivals also, like makar sankranti and lohri as well. Its widely popular in India and other Asian countries. Since this is easily available item, most of the time consumers don’t prefere to prepare them at home but in actual, it is super easy to prepare and economical too and on top – you will get better taste than the ones available in markets. The reason why it is super easy to prepare is because it need only two things and these are Jaggery and peanuts. Eating this chikki is super healthy because these are rich in protein and will provide you warmth feeling during winters.



1 cup peanut

1 cup jaggery

Few drops of oil for greasing only


1. Firstly heat a pan on medium flame and dry roast the peanuts in it until they become crunchy and aromatic.

2. Now turn off the flame and let them cool, once they get cooled, then wrap them in a clean cotton napkin, gently rub them and clean the skin of peanuts completely, and then keep aside.

3. Now grease a parchment paper, plate or chopping board for set the chikkies.

4. Now heat a heavy bottomed pan and add jaggery in it, on low flame stir it with a spoon until jaggery gets dissolve completely.

5. To check the consistency, take a bowl of cold water and drop little jaggery syrup in a bowl of water. It will sink to the bottom and solidify, remove and break it the jaggery piece must break into pieces without getting stringy. This is the right stage of adding peanuts.

6. Now add roasted peanuts in jaggery syrup mix well and immediately transfer this mixture on greased parchment paper, rolling this between two sheets of parchment paper and then cut into your desire shape.
The chikki will get crispier, once they get cool completely. Then store them into the air tight container, and you can enjoy these super delicious chikki upto 3 weeks.


Strawberry Mousse With Strawberry Jam

*Strawberry Mousse With Strawberry Jam*

One of the perfect and quick dessert recipe, which is incredibly easy to prepare at home. Although we can prepare strawberry mousse in many ways, but today i am going to share a new way to use strawberry jam and cookies along with whip cream through this yummiest Strawberry Mousse.

This is a chilled creamy layered dessert with crunchy cookie crumbs. Its not only the quickest recipe but easy as well and you will find its worth more than the time and efforts you will spend in it. Your kids going to love it, and this strawberry mousse is a perfect dessert option for any type of party at home.


200 ml whipping cream

10 to 12 strawberries (sliced)

1 table spoon icing sugar

3 table spoon strawberry jam

1 tea spoon vanilla essence

8 to 9 marie gold biscuits


1. To prepare this recipe firstly we need to whip the cream.

2. Take a big bowl and add whipping cream in it and whip it until it becomes thick in consistency, then add vanilla essence and icing sugar in it, mix well.

3. Now divide this cream into two equal portions.

4. Take one portion and add home-made strawberry jam in it and mix well.

(Here you can find the recipe link of strawberries jam-  Strawberry Jam

5. Take a plate or bowl and coarsely crush the marie gold biscuits in it.

6. Now take small glasses and set them all three layer by layer – first vanilla flavoured whip cream then cookie crumbs and sliced strawberries over them and then jam
flavoured whip cream, likewise prepare all glasses and garnish them with sliced strawberry or as per your choice.
Now this delicious Strawberry mousse is ready…serve chilled!!

Rava Vegetable Appam

Vegetable Appam is a healthy breakfast recipe from South Indian cuisine prepared with mixture of rava and lots of healthy vegetables. To add more value in taste these are very soft from inside and crunchy from outside. Suitable and liked by all age groups because of their freshness and crunchiness.

This vegetable appam is perfect for kids lunch box too. Serve it with coriander yogurt chutney or tomato sauce, it goes well with every dip and chutney. Mixture of veggies makes it more healthier and tastier as well, For this recipe i am using carrot, peas, onion, capsicum but you can add or remove vegetables as per availability or choice.


1 cup rava (semolina)

1 cup yogurt (curd)

1.5 cup of finely chopped mix vegetables(onion, carrot, peas, cauliflower, capsicum)

50 gram fresh coriander leaves (finely chopped)

1 green chilli (finely chopped)

1/2 tea spoon mustard seeds

6 to 7 curry leaves

1/3 tea spoon baking soda

1.5 table spoon oil

Water as required

1/4 tea spoon black pepper powder

Pinch of asafoetida

Salt to taste


1. Firstly take a big bowl, add semolina and yogurt together mix well and keep aside for 15- 20 minutes.

2. Meanwhile prepare the vegetables mixture.

3. After 15 minutes add 1/4 cup of water or(as required), all prepared vegetable, salt, pepper, green chilli, coriander leaves into the rava mixture and give it a nice mix.( Batter should be thick with pouring consistency as shown in pictures).

4. Now heat 1 teaspoon oil in tadka pan and add mustard seeds in it, once they start crackle then add curry leaves and asafotida in it, turn off the flame and pour this tempering over the rava veggies mixture and mix well.

5. Now add baking soda in this mixture and again give it nice mix, appam batter is ready now.

6. Now heat the appam pan on medium flame and grease it with less oil, then take spoonful batter and pour it in each of the cavities (as shown in pictures).

7. Sprinkle little bit oil on each cavity of the appam pan and then cover it with lid and cook on low flame for about 2 to 3 minutes or until the bottom side turns golden in color.

8. Then flip the appam and cook crisp and golden brown from both sides, then remove them from appam pan, now vegetable appams are ready to be served, serve them hot with coriander chutney..

Cutting Chai

Tea is a very common and popular beverage in daily routine lives and especially in North India.

It can be prepared in many ways but normal indian way is to prepare by milk, blend of black tea, cardamom, ginger and with other aromatic spices. It can be consumed in various form and it is linked to variety of health benefits too, like during winters to make it healthier, we use basil leaves tea, that is beneficial in cough and cold and other diseases as well. Here i am going to share a very popular cutting chai recipe in my style.

Mumbai cutting chai is a popular tea around all over India, Cutting chai is flavoured tea which is generally served in special small sized glasses, and here is meaning of the word cutting is small quantity of tea only. It is usually served with biscuits and mathris..☕


1.5 cup water

1 cup milk

2 tea spoon loose tea

1 tea spoon sugar

1 inch ginger piece (crushed)

2 pods cardamom (crushed)

1 clove (optional)

8 to 9 crushed basil leaves (optional)


1. Firstly boil 1.5 cup of water in a saucepan.

2. Add all ingredients (except milk) into boiling water and let it boil on low flame for about 3 to 4 minutes.

3. Now time to add milk and let it boil again on medium flame for about 2 minutes.

4. Now turn off the flame and strain tea into the kettle with the help of strainer. Now cutting chai is ready ..Serve this tea into cutting chai glasses with biscuit☕🍪

Healthy Tomato Soup Recipe

Soup is a healthier addition to complete any meal. Starting your meal with a bowl of soup, provides a good balance of carbohydrates, protein and as well vitamins also.

This tomato soup can help to fill you up without much calories. It is such a comfort food and really effortless in this healthiest soup includes carrot and some basic spices along with fresh tomatoes.

You can always add your favourite veggies to the soup to increase the fiber and nutrients they contains.

4 Red tomatoes (medium-sized)
1 small sized carrot (peeled and diced)
1 small onion (sliced)
1 tea spoon coriander seeds
6 to 7 pepper corns
1/3 tea spoon cumin seeds
1 black cardamom
1/2 inch cinnamon stick
Fresh coriander stem
1 inch ginger piece (chopped)
1 tea spoon olive oil or butter
Kashmiri red chilli powder as to taste (optional)
Salt to taste
For garnishing fresh cream or fresh coriander leaves (optional)


1. Firstly, on medium flame heat the olive oil in a deep pan.

2. Now add cumin seeds, coriander seeds, black cardamom, pepper corn and cinnamon stick to the hot oil and saute for few seconds and then add sliced onion in it and saute it for a minute. Meanwhile roughly chop the tomatoes.

3. Add diced carrot and ginger to the pan now and saute them until they becomes tender.

4. Now add tomatoes in it and saute for about 4 to 5 minutes.

5. Then add salt, pepper and fresh coriander stem in it and mix well. Cover and cook for about 5 minutes.

6. Now add 3 to 4 cups of water in it and bring the soup to a boil, then turn to flame on low and simmer it about 20 to 30 minutes, until tomatoes are very tender.

7. Then turn off the flame and let it cool and then blend into the blender until it turns into a puree.

8. Take a big bowl and strain this mixture into a bowl with the help of strainer.

9. Now again transfer this mixture into the pan, add little bit salt if required mix well and again boil it and then turn off the flame.

Now the yummiest tomato soup is ready to be served…serve this hot soup into the bowl and garnish it with the fresh cream or coriander leaves!

Sabudana Khichdi

As we all know Sabudana/Tapioca has lot of health benefits, it is rich in proteins, good source of carbohydrates and a great energy booster as well. There are multiple ways to add tapioca in your diet, you can make crunchy snacks, desserts and also appetizers from it. Today i am going to share an easy and healthy recipe of Tapioca, its Sabudana khichdi..

This is very delicious, healthy and gluten-free dish. In north India, sabudana khichdi is mostly prepared during fasting time, like Navratri, Shivratri and others. To make this khichdi, we cooking tender tapioca pearls with roasted peanuts, fresh coriander and sautéed potatoes together with some basic spices. If you are preparing it without any fasting, that time you can add your favorite vegetables and spices in it to make it more flavorful and more delicious. As we know, Its very healthy dish, so it can be served to all age groups. Serve this khichdi with Pomegranate raita, vegetable raita or plain yogurt and enjoy the taste of it.

1 cup sabudana/tapioca/sago seeds
1/2 tea spoon cumin seeds
1 medium potato
1 table spoon lemon juice
1/4 cup roasted peanuts
3 to 4 green chillies
2 table spoon clarified butter/ghee
50 gram fresh coriander (finely chopped)
Rock salt to taste
Water as needed


1. Firstly wash sago seeds and then take 1 cup of water in a big bowl and soak the washed sago seeds in it for about 4 to 5 hours.

2. After around 4 to 5 hours, sabudana will fluff up and sabudana grains looks moist.

3. Now wash and peel the potato and cut into cubes and then boil 2 cups of water in a deep pan and cook the potato cubes until tender. Then drain the water and keep the potato cubes aside.

4. Then heat clarified butter/ ghee in a pan, add cumin seeds in it, after few seconds add roasted peanuts, chillies, coriander in it. Then add boiled cubed potatoes and saute them for a minute.

5. Add prepared sago seeds in it and mix well then add salt and lemon juice in it and again give it a nice mix and cook on low to medium flame until sabudana looks translucent.
Now sabudana khichdi is ready to be served..serve it with plain yogurt or vegetable raita.