Dry Fruits Stuffed Apricots (Sweet)



Dried fruits and nuts are common snacking items these days because of a lot of health benefits. Almonds are rich in B vitamins riboflavin and niacin, vitamin E, and other  essential minerals like calcium, iron, magnesium, manganese, phosphorus, and zinc.

Cashew nuts are rich in  dietary fiber, vitamins, minerals and numerous health-promoting phyto-chemicals that help protect from diseases and cancers.

Pistachios are a rich source of protein, dietary fiber, several dietary minerals and the B vitamins, thiamin and especially vitamin B6.


Apricots are an excellent source of several important nutrients, including fiber, potassium and antioxidant carotenoids.

Today I will share an easy recipe . This way the kids will also be tempted to eat the sweet.This is my contribution for our 46th #Foodiemonday #Bloghop theme of #Dryfruits

Recipe for Dry Fruits Stuffed Apricots:


1Cup =250 ML

1.5  Cups Almonds coarsely ground

2Tbsp Cashews coarsely ground

2 Tbsp Pistachios coarsely ground

20 Dates finely chopped

1/2 Tsp Cardamom powder

1 Cup Milk Powder

15 Dried Apricots

75 Gms Clarified butter /Ghee


Slit the Apricots and keep it aside.

Heat  a heavy bottom pan. Add ghee. Add the milk powder and roast on medium flame. Add the chopped dates and mix well. Keep it on medium flame for 5 mins. Add the coarsely ground almond , cashews and pistachios. Mix all the ingredients well. Stuff the apricots with this mixture and serve.



Enjoy this sweet with out any artificial sugars!!!



Potato & Cilantro Buns

Baking is always therapeutic for me. My boys love Bread and prefer to have different types of Buns and bread every weekend. After my last Garlic and Cilantro bake I have experimented and baked Potato and Cilantro buns using the Plain flour that is unbleached. Well my experiment was successful and liked by my boys and parents.

As a part of our 45 th #Foodiemonday #Bloghop theme # Bread my contribution is Potato and Cilantro Buns. Nice brown crust on the top and inside it is soft and fluffy.

Recipe for Potato and Cilantro Buns:

(Yields 9 Buns)


3 Cups Plain flour(Unbleached)

14 Gms Instant Yeast

1 Potato peeled and grated

1 Cup Cilantro

50 Gms Cold Butter

½ Tsp Sugar

1 Green Chilli

50 ML Milk + 2 Tbsp for Milk wash

Sesame seeds for garnish

½ Cup Luke warm water

Salt to taste


Soak yeast in ½ cup luke warm water and keep it in a warm place to proof for about 10 mins.

Grind the peeled potato, cilantro and green chilli to get a fine paste. Do not add water while grinding ensure there are no lumps.

In a wide bottom bowl add the flour ,yeast mixture, butter and potato cilantro mixture, salt and mix well. Add milk in small quantity as needed and knead to get a nice sticky dough. Cover it with a clean Kitchen towel and allow it to raise in a warm place about an hour. I keep it in my microwave.

Once the dough has doubled in size divide the dough in 9 equal parts and give it a round shape .Place them on a baking tray and allow it to raise again for about 30 mins. After the second raise brush the buns with milk and sprinkle the sesame seeds on top.

Preheat the oven at 200C for about 10 mins. Place the baking tray and bake for about 25 to 30 mins.You can see nice brown crust on the top.

Remove from the oven and serve.





Vepampoo Gojju /Neem Flower Curry


Today i am sharing one of the traditional recipes that i have learnt from my mom. This recipe uses neem flowers which has medicinal properties.It aids digestion,good for eyesight,treats skin problems,good for liver,used in aroma therapy oils to name a few.

This Gojju recipe is very easy to make and hardly takes 15 to 20 mins. Goes well with Ragi Mudde (Steamed ragi balls), VenPongal and Piping hot rice with a dollop of ghee /Clarified butter.

Dried neem flowers can be found in grocery stores or if you can get fresh flowers ,sun dry and store it in  an airtight container.

Recipe for Vapampoo Gojju:

2 Tsp dry Neem flowers

1 Tsp Ghee

1Tsp Rasam Powder

1/4 Tsp Turmeric/ Haldi

1/4 Tsp Mustard Seeds

2 Dry red chillies

Few Curry Leaves

Tamrind (size of a small lemon)

2.5 Tsp Jaggery

1/2  Tsp Channa dal

1 /2 Tsp Urad dal

Salt to taste


Soak tamrind in half glass water for about 10 mins.

Heat  ghee in a thick bottom pan. Add channa dal,urad dal, mustard seeds,haldi and red chillies.Once the mustard splutters ,add  neem leaves and roast on medium flame till you get the aroma (approx 2 -3 mins).Squeeze the tamrind to get thick pulp.Add tamrind pulp and jaggery and let it simmer for 5 mins.Add Rasam powder an salt and let it simmer on medium flame for 7 – 8 mins. Once done switch off the flame.

Garnish with fresh curry leaves and serve with Ragi Mudde ,Ven pongal,or piping hot steamed rice.





Mango & Strawberry Cooler


I love this yummy combo of Mangoes and Strawberry in milkshakes and smoothies to beat the scorching heat in Summers. Mother Nature has been  kind enough to bless us with the perfect fruits and vegetables to beat the heat. Who doesn’t love the king of fruits and Strawberries?

Enjoying this Yummy Cooler before the Summer ends.

Receipe for Mango and Strawberry Cooler.

1 Ripe Mango

6 Strawberries

1 Cup Milk

4 Tsp Brown Sugar

6 Ice Cubes (Optional)

1Tsp Roasted Flaxseeds

Few Strawberries cut into halves for garnish


Peel the mango and cut into  small pieces. Blitz the mango, milk , flaxseeds  and 2 tsp brown sugar in a blender. Keep it aside.  Blitz the  ice cubes,strawberries, 2 tsp brown sugar in a blender.

Take a glass.First pour the mango mixture then top it up with the strawberry mixture. Garnish with some chopped strawberries ,drops of mango puree and serve chilled.



Bharwan Mirch / Stuffed Peppers(Baked)



I love stuffed Vegetables. Stuffed pepper is one of my most favorite dish. It goes well as a starter , a great accompaniment with Rice and dal or even with Rotis. I relish it with plain yogurt rice sometimes.There are different ways to make stuffed peppers. Sharing another recipe from my kitchen.

Recipe for Bharwan Mirch / Stuffed Peppers:

12 Bhajji Chilli / Green Peppers deseeded ,slit and cut into 2

4 Potatoes boiled and mashed

2 Onions finely Chopped

1 Tsp Ginger paste

1 Tsp finely chopped garlic

1.5 Tsp  Biryani Masala

1/2 Tsp Sabzi Masala

1/2 Cup finely chopped coriander

1/2 Tsp Amchur powder/ Dry Mango powder

1 Tsp Jeera

Salt to taste.


Slit the Peppers, deseed and cut it into 2 parts and keep it aside.

For Stuffing:

Heat a thick bottom pan. Add a tsp of oil. Add jeera, ginger paste and garlic mince. Saute for a minute. Add the chopped onions and roast till they turn slightly brown. Add Amchur powder,biryani masala and sabji masala and keep it on medium flame for 3 to 4 mins. Add the mashed potato ,salt and mix well.Keep it on medium flame for about 3 to 4 mins. Add coriander and mix well again. Switch off the flame.

Generously stuff the Peppers with the potato masala. Preheat the oven at 200 C for about 10 mins.Place the stuffed peppers on the baking tray and bake it for 20 to 25 mins.

Once done remove from the oven . Garnish with roasted sesame and serve.




Spicy Soya Masala



Spices are an integral part of the Indian Cuisine. They vary from state to state.Some spices have antimicrobial properties. Some spices have medicinal value too.I like to use freshly ground spices at home as the aroma and taste is much better compared to the use of Store bought ones.

Another vegetarian recipe from my Kitchen for our 44th #Foodiemonday #Bloghop theme #IndianSpicesSorted.

Recipe for Spicy Soya Masala:


250 Gms Soya Chunks

5 Dry Red Chillies

3 Cloves

1 Cup thick Yogurt

1 Tsp Cumin /Jeera Roasted

2 Tsp Coriander Powder / Dhania Powder

1/2 Tsp Red Chilli Powder

1 Bay Leaf / Tej Patta

3 Cardamom Pods (Whole)

6 Garlic Cloves finely chopped

2 Onions finely chopped

1 Cup Vegetable stock

Finely chopped fresh Coriander / Hara Dhania  to garnish

Salt to taste



Soak the dry red chillies in 1/4 Cup water for about an hour.

Soak the soya chunks in water.

Heat a thick bottom pan. Dry roast the cumin until you get the aroma. In a small bowl mix thick yogurt, coriander powder,chilli powder and roasted cumin and keep it aside. In the same pan add oil.Add  cloves,bay leaf and cardamom pods.Roast for 2 secs. Add the chopped garlic and roast until it turns brown.Once the garlic is done add the finely chopped onions and cook until the oil starts to leave the sides. Squeeze the excess water from the  soya chunks and add it to the onion and garlic mix.Add the soaked red chillies too.Add the yogurt mixture ,salt and vegetable stock .Cook until the water is completely evaporated (15 to 20 mins approx) and the gravy is thick. Switch off the flame.

Garnish with fresh coriander and serve hot with Phulkas/Rotis/Rice.








Garlic and Cilantro Pull- Apart Rolls(Eggless)



Baked after a long gap.Freshly baked pull -apart rolls is so soft and fluffy.This is a no fail recipe.The whole house is filled with the Aroma of baked rolls.They got over as soon as they were out from the oven.This is an eggless version.Baking is therapeutic for me. Helps me to unwind after a hectic week at work.

Recipe for Garlic and Cilantro Pull apart rolls:

3 Cups Plain Flour (Unbleached)

22 Gms of Instant Yeast

1 Tsp Sugar

1 Tsp Salt

2 Tbsp Olive Oil

50 ML Milk

1/2 Cup water + 1Tbsp

10 Garlic pods minced

3/4 Cup Fresh Cilantro finely chopped

1.5 Tsp Sesame seeds for Garnish

100 Gms Butter (Cold)


Soak yeast and sugar in warm water and allow it to proof for 10 Mins. Mix butter ,chopped garlic and cilantro and keep it aside.

In a wide bowl sieve the plain flour and salt. Add the yeast mixture and mix well. add milk (room temp) and water (if needed) to get a soft and sticky dough.Cover it with a wet kitchen towel or cling wrap and keep the dough in warm place and allow it to raise for about 1 hour. Punch the dough and divide it into 3 parts.Roll each dough into a rough rectangle about 1/2 inch thickness. Spread about 2 tbsp of garlic spread on one side and roll from one end gently. Cut it into 4 equal parts. Place the rolls in the greased pan leaving some room for raising while baking.Garnish with sesame seeds and brush some melted butter on the top.Repeat this process for balance dough.Allow it to raise for another 30 mins.In the meantime preheat the oven at 180 C for about 10 mins. Place the rolls in the preheated oven and bake for 30 mins. Once you see the top turning golden brown ,cover it with an aluminium foil and bake for another 10 mins.

Serve hot and enjoy these yummy pull-apart rolls.


Brahmi Aur Besan ki Sabzi




Ramzan or Ramadan is the ninth month in the Islamic Calendar observed by Muslims worldwide as the fasting month.While fasting from dawn until sunset, Muslims refrain from consuming food or any  liquid. Muslims are also instructed to refrain from sinful behaviour that may negate the reward of fasting.Spiritual rewards (thawab) for fasting are also believed to be multiplied within the month of Ramadan.Fasting for Muslims during Ramadan typically includes the increased offering of salat  (prayers) and recitation of the  verses from the holy Quran.

We have decided to dedicate this 43rd #Foodiemonday  #Bloghop theme #RamadaanSpecial to all our Muslim brothers and sisters who are fasting in this holy month with so much devotion. We will be sharing a variety of dishes for you.

My Contribution to this theme is a humble recipe Brahmi aur Besan Ki Sabzi

Centella asiatica, also known as ‘Vallarai’ in Tamil Nadu and Brahmi in Hindi belongs to the family of herbs that help in maintaining youthful vigour and strength.Apart from providing vigour and strength, it improves the receptive capacity of the mind, improves memory, voice, physical stamina, complexion and digestive capacity of the body. The herb is also advisable for diabetics and people suffering from anaemia. The extracts of the plant are also being used in cosmetology as an ingredient in face creams and anti-wrinkle creams.

Recipe for Brahmi aur Besan Ki Sabzi:


1Cup=250 ML

1.5 Cups Brahmi finely chopped

2 Cups Besan / Gram Flour

3 Green chillies finely chopped

3 Onions finely chopped

2 Tomatoes finely chopped

1 Tsp Jeera / Cumin

1/4 Tsp Haldi / Turmeric

1 Tsp Rasam Powder

3 Sprigs of Coriander finely chopped

Salt to taste

4 Tsp Oil


Take a wide bottom bowl.Add Besan , finely chopped brahmi leaves, chopped coriander,jeera, 2 tsp oil ,2 chopped green chillies and salt.. Mix all the ingredients well. Add water slowly to form a soft dough. Shape the dough into long rolls . Boil 4 Cups of water in a wide pan. Add the dough rolls in the boiling water. Once you see the blisters on the dough remove it from the water and transfer it to a plate. Allow it to cool.

In another pan heat 2 tsp oil. Add Haldi and finely chopped onions. Roast it on medium flame.Once it turns slightly brown add the tomatoes and rasam powder. Mix well and keep it on low flame until tomatoes turn mushy and blends well with the onions and masala.Cut the dough rolls into round shape and 1 inch thickness. Add these to the onion tomato masala and mix well. Switch off the flame after 7 mins. Garnish with roasted sesame and serve with hot Phulkas or rice.



Wishing all my friends Ramadan Kareem !!!