Gooseberry and chilli pickle

Gooseberry and chilli pickle (Amla mirch Achar)

Today i am going to share a very healthy and tasty pickle recipe. This is Gooseberry chilli mix pickle – Gooseberry is also known as Amla in hindi. Amla is a natural source of many minerals and vitamins. These berries are famous in all over the world for their benefits and they are now exported to many countries.

There are multiple ways of adding it to our diet, like murabba, pickle, amla powder, dried amla and many more items. And in this recipe i am sharing a tangy pickle made from Amla and to make it more spicy, i am using chilli in it.

300 gram gooseberries
100 gram green chillies
1.5 table spoon coriander powder
1.5 table spoon fennel (coarsely grounded)
1.5 tea spoon mustard seeds (coarsely grounded)
1/2 tea spoon turmeric powder
1/4 tea spoon asafoetida
2 table spoon mustard oil
Salt to taste


1. To prepare pickle, first wash the gooseberries and chillies separately.

2. Now boil half cup of water in a thick bottomed pan.

3. Add washed gooseberries in it, cover the pan with lid and simmer them for about 4 to 5 minutes.

4. Now turn off the flame and keep it aside for cooling.

5. Meanwhile cut the green chillies as your desire shape.

6. Now open the pan and drain the excess water from it.(don’t throw this water as it is very healthy, you can use it in curry, daal or as you want).

7. Now take a plate and keep gooseberries in it. Gently press the boiled gooseberry to separate the wedges and remove seeds as well.

8. Heat oil in a pan on medium flame, add all spices and saute them for a minute.

9. Now add amla pieces, prepared green chillies, asafoetida and salt in it. Mix all well together.

10. Cover and simmer for about 2 minutes. Then turn off the flame.
Amla chilli pickle is ready. You can serve this healthy pickle with poori, paratha, roti rice or as your choice.

Note… Don’t over cook the gooseberries.You can use this pickle up to one week.



Masala Vada

Masala Vada

(With both baked and fried options)

Masala vada is very popular in all over India but originated in south India. It is also known as Parippu Vada in southern India.

Though Masala Vada is mostly used as an option for breakfast but considering today’s tasteful life – you can have and prepare it anytime. Main key ingredient for Masala Vada is chana daal(split chickpea). Since long, Masala Vada is a deep fried snack however i am adding baked option also to make it more healthier without reducing the level of taste.

You can serve these tempting Vadas with coconut chutney and sambhar and you also can have it with your favorite chatni or sauce..So lets prepare it.

1 cup chana daal
1.5 table spoon rice flour
12 to 15 curry leaves
50 gram fresh coriander leaves
2 to 3 green chillies (chopped)
1 medium onion (chopped)
1 tea spoon ginger paste
7 to 8 black pepper
1 table spoon fennel seeds (coarsely ground)
1 tea spoon coriander powder
Pinch of hing
Salt to taste
Oil for deep fry


1. To prepare masala vada, first of all we need to wash and soak the chana daal in luke warm water for about 5 to 6 hours.

2. Now drain the water and with the help of mixer grinder, grind this daal along with black pepper, green chillies and curry leaves(For baked method you need to preheat your oven at this time ).

3. Take a big bowl and transfer this mixture into it.

4. Add remaining spices, chopped onion, rice flour, coriander leaves and ginger paste in this mixture and mix well.

5. Now take a baking tray and line it with a foil or parchment paper and spray oil on top.

6. Apply little oil in your palms and take  spoonful mixture and shape the mixture into 2 to 3 inch size flat discs and place them on prepared baking tray.

7. Likewise prepare 7 to 8 vadas and spray oil on top and bake them on 220℃ until they turns golden brown on Top.

8. Now heat oil in a deep pan or kadai and prepare vadas from remaining mixture, and fry them in hot oil on medium flame until they become golden on both sides.

9. Now both types of vadas are ready to be served…serve them hot with coconut chatni and sambhar or as your choice…Enjoy!!😊


Spinach And Sprouts Dhokla

Spinach and Sprouts both are nutritious and the healthiest food for our body.

Always healthy diet plans are incomplete without them because they contains fewer calories compared to other sancks or meal and keep us energetic full of day.

And my todays recipe related to both of them, it is very healthy snacks recipe. You can have this dish as a morning breakfast or as a evening snack, this is perfect for both. So lets get started to make this yummiest and healthiest dish today.


200 gram fresh palak leaves
300 gram sprouted whole green gram /moong daal
2 green chillies (chopped)
2 table spoon chickpea flour
2 tea spoon oil
1 tea spoon sesame seeds
5 to 6 curry leaves
1/2 tea spoon baking soda
1/3 tea spoon asafoetida
Salt to taste


1. To prepare dhokla firslty we need to grind the spinach, sprouts, green chillies and water together until it becomes smooth.

2. Now take a big bowl and add this mixture into it. (Meanwhile prepare steamer for steaming the dhokla)

3. Now add chickpea flour, salt, asafoetida and mix well. Make it a smooth better add water if needed.

4. Now grease the tin and if steamer is ready that moment add baking soda in the better and mix well.

5. Now tranfer this mixture into greased tin and set this tin into steamer.

6. Cook this better into steamer for about 12 to 15 minutes.

7. When dhokla is ready heat oil in tadka pan, add sesame seeds and curry leaves in it and saute for a second.

8. Pour this tempering over the dhokla and now cut it into your desire shape.

Now the healthy spinach and sprouts dhokla is ready to be served.

Enjoy this yummiest dhokla with your favorite chatni…Enjoy!😊


Healthy Vegetable Poha

Poha or Rice flakes are very good source of instant energy. It is very light and easy to digest, not only these benefits, even it is a good source of vital minerals, vitamins and iron too.

You can have it in different forms like fried, with milk, with yogurt and plain as well.

Poha is perfect for breakfast but you can have this as a snack too and replace unhealthy snacks with that like, chips and junk food. We all are very well aware about that it is light, healthy and good for diabetic patient as well, but once we add mix vegetables in it, they gives us additional benefits with yummy taste. It is easy to make recipe so lets prepare this healthy meal today.

1 cup poha/ flatten rice/rice flakes.
2 table spoon peanuts (dry roasted)
1 table spoon clarified butter
1/2 tea spoon mustard seeds
1/3 tea spoon cumin seeds
6 to 7 curry leaves
1 lime
1 cup finely chopped mixed vegetables ( i used carrot, cabbage, green peas, capsicum)
2 Green chillies (chopped)
1 Onion (finely chopped)
1/2 tea spoon turmeric
50 gram fresh coriander (finely chopped)
2 table spoon fresh pomegranate seeds for garnishing
Salt to taste


1. To prepare healthy vegetable poha firstly we need to wash the poha and drain the water completely, and then keep it aside.

2. Take a pan and heat clarified butter in it. Add mustard seeds, cumin seeds and once they start to splutter add onion and curry leaves in it.

3. After 2 to 3 minutes add mixed vegetables in it. Saute them until they become soft.

4. Now add green chillies, salt turmeric and then cover the pan with lid and cook it for 2 to 3 minutes on low heat.

5. Now add poha and mix it very well, then add roasted peanuts and lime juice and mix well.

6. Now turn off the flame and garnish it with fresh pomegranate seeds and fresh coriander leaves.

Now the yummy healthy poha is ready to serve.
Serve hot with plain yogurt or anything as per your choice.😊 Enjoy!!


Tahini Paste And Tahini Sauce Recipe

Tahini is a paste which is made from grounded sesame seeds. Tahini is a popular staple in Middle East, here are many ways to use tahini… like sauces for meat and vegetables.

Tahini has lots of positive points, it is high in calcium and protein and lots of nutrients those help fight inflammation and provide cardiovascular support.

Preparing tahini is so quick and that we can do with two ingredients, so lets get start to make this easy peasy tahini paste today.


100 gram sesame seeds
2 table spoon olive oil


1. To prepare tahini, first of all we need to toast the sesame seeds.

2. Take a heavy bottomed pan add sesame seeds in it, and toast them gently on low flame.

3. When they turns light brown in color, turn off the heat and set them aside to cool.

4. Now add olive oil and sesame seeds in to the food processor, pulse until it become a thick paste form.

5. Now tahini paste is ready, store it in little glass jar.

Tahini Sauce is a popular dip in middle east. Its made from tahini paste and especially used with burgers, falafel and snacks.

2 table spoon tahini paste
1 table spoon water
1 tea spoon lemon juice
1/4 tea spoon salt
1 tea spoon fresh parsley


1. To prepare tahini sauce ,grind all them together until sauce is become creamy in texture.

(You can also add garlic in this sauce mixture)



South Indian Delicacy Medu Vada

Medu Vada/ Ulundu Vadai is a very popular south Indian snack. These are doughnut shape fritters which are made from urad daal.

Although medu vada especially served for breakfast but you can make it anytime as per your choice. Medu vada is a simple recipe to prepare from urad daal but challenging task is to getting the right shape, and for this the thing which is going to help is practice and after making 2 or 3 vadas you feel satisfied with vada shapes. Its not that complicated but yes it is not so easy recipe as well if you trying it in quick time. But i bet that you will realize the taste worth equal to your efforts. Basically medu vada is served with coconut chutney and sambhar but you can have it with your favorite chatni or sauce… So lets prepare it.


250 grams urad daal (split black lentils)
2 green chillies
1inch ginger piece (grated)
Pinch of asafoetida
Salt to taste
12 to 15 curry leaves
Oil for deep frying


1. To prepare medu vada, first we need to wash and soak the urad dal for 5 to 6 hours or overnight.

2. Now drain the excess water from the daal and grind it along with curry leaves, green chillies and ginger to a smooth batter.

3. Add salt and asafoetida in it and mix well.(meanwhile heat the oil in a kadai or pan for frying the medu vada).

4. Now apply water on your both palm and take a spoonful batter in your hands.

5. Roll it and make a hole in the center, then gently slid the vada in to the oil.

6. Fry the medu vada on medium flame until it become golden in color.

7. Then remove it from the oil and keep it on the kitchen tissue paper.Likewise prepare the all vadas.

8. Serve hot with Coconut chutney or sambhar or as your choice.


Curd Rice with Mint Flavor

  1. Curd and Rice both are very healthy ingredients to make any dish. The combination of both means taste, health and perfect option for a healthy meal. Yes today i am going to share an easy and super delicious recipe of Curd rice with mint flavor. This is one of the quick and easy recipe. Though Curd rice is a popular south indian dish but people like it in all over india because of its taste.

This recipe needs only few easily available ingredients. There are many ways to make curd rice, somewhere people add mix salad veggies in it, and somewhere they use fruits but both options are good so you can add fruits and veggies according to Your comfort. I used fresh mint leaves to gives it a fresh and different flavor. This recipe is perfect option for kids lunch box too. Hope you will like it.

1/2 cup raw white rice

1 cup yogurt/curd

20 mint leaves

1 teaspoon cooking oil

1/4 cup milk

1 inch ginger piece(finely chopped)

1 carrot (small) grated

Fresh coriander leaves (finely chopped)

Salt to taste

For Tempering

1 teaspoon mustard seeds

1 green chilli (chopped)

Pinch of Asafoetida/hing

8 curry leaves (fresh or dry)


1. To prepare curd rice with mint flavor, first we need to wash and soak rice for 15 minutes.

2. Now take a deep pan or rice cooker, add 1 and 1/4 cups of water, soaked rice, mint leaves and pinch of salt in it. Cook the rice until they become very soft.

3. Now whisk the curd without adding water because this recipe required thick consistency of yogurt.

4. Mash the rice lightly and when rice cool completely, add whisked yogurt and Milk in it.

5. For Tempering – heat oil in a small pan, add mustard in hot oil, let it splutter. Then add fresh mint leaves, carrot,coriander leaves, curry leaves and salt.

6. Now pour seasoning and mix well, then keep them into refrigerator for about 30 minutes.

After 30 minutes Garnish them with Pomegranate seeds and mint leaves. Then mint flavor Curd rice is ready to serve…..Enjoy!!😊


If you are using fresh yogurt/curd that time you can avoid adding milk.

When you ‘ll add curd and rice together, make sure rice should be cool.

For some spicy flavor you can also add little bit black pepper powder in it.