Saturday, December 3, 2011


After a long time did I venture with some spices this weekend.
Yes it was Kitchen time and I was thinking of making something different and untried version of an evening snack. Khandvi, a delicious savoury made with gram flour - a gujarathi special was the special attraction menu. Now please dont accuse me for not having clicked the pictures.

For the Rolls.
1. 1 cup - gram flour/besan
2. 2 cups - buttermilk[light curd/yogurt]
3. 1" piece of ginger
4. 2-3 - green Chillies
5. 1/4 tsp - Turmeric
6. A pinch - Asafoetida
7. Salt to taste.

For Tempering.
8. 1 tsp - Seasame seeds
9. 2 tsp - oil
10. Few Curry leaves and chopped coriander Green.
11. 2 tbsp Grated Coconut

Method:1. In a bowl mix the besan/gram flour with curd/yogurt/buttermilk. Make sure no lumps are formed.
2. Grind ginger,Green chillies,asafoetida,salt and turmeric - adding two tsps of water.
3. Pour this paste into the bowl of curd+gram flour.
4. Keep stirring till the batter becomes thick. Taste the batter to see if the gram flour is cooked. This will take about 7 to 10 minutes.
5. Grease couple of plates on the reverse side[The number depends on how thin you can spread the batter]
6. Now when you are done spreading the batter into a thin sheet on the plate , have it rolled like a swiss roll.
7. Cut small pieces of about half a finger length and place on a serving dish.
8. For the tempering : add oil and add sesmae seeds. Once it splatters , add the grated coconut and the curry leaves.
9. Pour this on the Khandvi arranged in the serving dish and garnish with chopped coriander.

As it was the first time I tried this snack, I had goofed up on the spreading thickness which made it difficult to roll up the sheets. Please make sure you get them right. The taste was great and everyone loved it. A rainy day and what better can one ask for? Please do try and let me know how it turns out.

Friday, November 25, 2011

Yummy Date with the Chocolate.

1. Dates - deseeded about 5 to 6
2. Milk - 2 cups
3. Raisins - about 10
Nuts(optional - if you like it creamier).
4. Choco powder - 1 tsp
5. Sugar - 3 tsp (or less if you want it mild in sweetness)
6. Salt - a pinch
7. Vanilla cream/ice cream - 1 small scoop

Immerse Dates and Raisin in half a cup of warm water for about 15 min.
Boil Milk and reduce it by half. Keep it aside to cool.
In a blender add the reduced milk, dates, raisins with the water, and all other ingredients.
Blend it untill all the dates are mixed well and the drink is creamy.
Serve it as a whole energy drink.

Note: With the addition of nuts you may need to blend for a longer time until it is finely blend.
If you like the smoothie to be a little nutty then ensure you place a spoon to scoop it out.

Wednesday, November 9, 2011

Aloo Imli

1. Potato - 2 medium sized
2. Tomato - 1
3. Onion - 1
4. Ground nuts - 3 tsp
5. Garlic - 4 cloves
6. Salt to taste
7. Chilli powder - 1 tsp
8. Garam Masala - 1/2 tsp
9. olive oil - 2 tsp
10. Jeera - 1/2 tsp
11. Green chilli - 1
12. Green Coriander for garnishing
13. Tamarind powder - 1 tsp to 11/2 teaspoon - as per your taste.

Dice up Potato and tomato into small cubes
Cut onions into long stripes
Chop garlic cloves and chilli.
Boil the potato and ground nuts until half tender.
Take care that it does not become mushy.
Heat olive oil in a pan and add the jeera , chopped garlic and chilli.
After a minute add Onion and stir unitl its transperant.
Next add the garam masala, red chilli powder.
Upon mixing this , drop the tomato cubes to the pan.
Let it cook for 2-3 minites.
Next add the boiled potatoes,ground nuts and mix well.
Add the tamarind powder to this mixture.
Close lid and cook in low flame for another 2 minutes.

Garnish with fresh coriander and this aloo imli is a best combination for the hot phulkas with a spoon of butter.

Monday, November 7, 2011

Fried Rice - My style.

I'd like to be honest here before I go ahead with the recepie. This one's from a lazy sunday afternoon where I had to spend the afternoon all by myself. Here is something interesting I came up for a quick lunch. Plunged into the deep fridge compartments only to come out with a few baby carrots and green chilli. Well the Kitchen store had the onions, garlic , soya sauce and vinegar. Well that was pretty much I needed for a simple meal.

Here you go for the instructions to get my style fried rice ready in quick 15 min(Only if you have the rice cooked and ready to use - else you'd easily add up an extra 15 min).


1. Olive oil - 1 tbsp
2. Cooked rice - 1 bowl.
3. Carrot chopped into small cubes - That's what I prefer. You can have them cut into thin strands as well. - about 1 medium sized carrots should do.
4. Jeera - half a tsp.
5. Garlic - 2 cloves - diced up.
6. Chilli - 1 slit open.
7. Onions - 1 medium sized - chopped fine
8. Salt - to taste
9. Pepper powder - As per the hotness required.
10. Vinegar - 1/2 tsp
11. Soya sauce - 1/2 tsp

Secret Ingredient: I added a tsp of Schezwan sauce which not only helped add some taste but it also brought in the exquisite color I needed.


1. Crisp boil the carrot cubes with a pinch of salt. Once cooked drain the extra water.
2. Toss Jeera into the hot pan with olive oil.
3. Once you start smelling the jeera , drop in the garlic and chilli. Give it a bit of twists and then goes the onion into the pan.
4. Move the spatula until onion turn transparent. Add the carrot, soya sauce , vinegar. Turn them till everything is cooked.
5. Its the time to add cooked rice into the pan. Also the right time to add the Schezwan sauce. Give a nice toss until everything's mixed well.

6. Sprinkle the pepper - quantity as much your taste buds can handle.

Serve it hot with some fresh salad on the side. My version - I had only one tomato to go with it, yummmyyy! Accompanied by a glass of Real Guava juice. That was pretty much my sunday lunch.

Variations: You can add other veggies - crisp boiled or half sauteed of the like - Cabbage, capsicum which definitely adds the flavour and meets the fibre requirement of your body.

Sunday, October 2, 2011

Schezwaneze Pizza.

1. Pizza base (Nilgiris brand was what I opted for).
2. Schezwaneze sauce - 3 tsps (This can be replaced with normal tomato ketchup + Green Chilli sauce + olive oil)
3. Tomato - dice up into cubes - 2 medium sized
4. Onion - cut them into long strings - 2 medium sized
5. Green pepper - dice them up or cut it long - 1
6. Pizza cheese - 50 grams
7. Black/or green olives - 10 to 12

Spread the shezwanese sauce on the Pizza base.
Spread the diced tomato, onions, bell pepper, and olives cut into small rings on the base.
Place the Pizza on the tawa in low flame in a double boiler system(Rather can say Double heater system - I placed a steel plate over the tawa and the base on the plate)
Grate cheese over the spread and close a lid over .
After about 8 minutes hot and crunchy pizza is ready to hog.

Jalapenos (optional) - 2 to 3
Garlic - 4 pods chopped into small pieces.
Panneer - diced into small cubes - adds richness to the Pizza(You can use tofu instead to bring the Chinese touch)
Yellow and red bell Pepper can also be used for more vibrant colors.

Wednesday, September 7, 2011

Veg Cutlet

1. Potato - 1 boiled and mashed
2. Green peas - 50 grams boiled
3. Grated carrot - half a cup - half boiled
4. Green chilli - 2 chopped
5. Cabbage - half cup - chopped and boiled
6. Sooji/rava - one cup
7. Chilli powder - 2 tsp
8. Garam Masala - 1 tsp
9. Onion - chopped - 1 cup
10. Coriander and curry leaves - chopped about a handfull
11. Salt - to taste
12. Tamarind powder/ Aamchur powder - 1 tsp
13. Besan flour - 50 grams.(optional)
14. Olive oil

Mix potato, green peas, carrot, chopped chilli, onion, cabbage, curry and coriander leaves in a bowl.
Add the garam masala, salt, chilli powder, tamarind powder. Mix it well. In case you find the mixture
little mushy, then you can add the flour to make the consistency right.
Make small shapes out of the mixture and flatten them to the thickness as seen in the photo.
Roll the cutlets on the rava so that it sticks to it on all sides.
Place these shaped cutlets on a hot pan. Add a tsp of olive oil on the sides of the cutlets .
Turn each of them to both sides to have a golden crisp yummy cutlet ready to reslish.

Note: Keep the flame low in order to avoid charring of the veggies.

Variations: You can add other vegetables as well to bring in more flavors.

Friday, August 5, 2011

Baby Corn Stir Fry.

1. Baby corn - about 5 to 6 nos.
2. Onion - 1 medium sized.
3. Tamarind powder - 1.5 tsp
4. Chilli powder - 1.5 tsp
5. Olive oil - 2 tsp
6. Garam Masala - 1 tsp
7. Jeera + Coriander powder - 1/2 tsp
8. Turmeric powder - a pinch.
9. Salt to taste

Cut the baby corn into small thin rounds to help it cook rightly.
Chop the onions into long strings.
In a pan add olive oil and once it heats up add jeera + Coriander powder, turmeric powder.
After 30 seconds add the chopped onions and fry until they turn transperant.
Then add baby corn rounds and fry them for another 3-4 minutes.
Add tamarind powder, chilli powder, garam masala , salt and fry until the corn is done completely.

Variations: You can add capsicum and tomato to get more veggies in the stir fry.

Friday, July 22, 2011

Semiya Fritters.


1. Semiya/Savige/Vermicelli - 150 gms
2. Rava/sooji - 25 gms
3. Boiled Potato - 2 medium sized. - About 100 gms
4. Green Peas - 50 gms
5. Jeera - 1 tsp
6. Green Chilli - 2
7. Red chilli powder - 1.5 tsp
8. Curd - 2 Tbsp
9. Salt - to taste
10. Coriander and curry leaves chopped.
10. oil - to fry.
  • Warm the Semiya and rava in a pan for about 4 minutes.
  • Add Chopped chilli , coriander and curry leaves into a bowl.
  • Add the mashed potatoes, chilli powder, jeera, curd, salt and blanched green peas.
  • Mix the all these ingredients and to this mixture add the warmed semiya and rava.
  • Make small fritters out of the mixture and drop them to the pan with hot oil to deep fry them.
  • These fritters can be enjoyed with tomato sauce. It goes as a side dish with rice and rasam.
  • Evening snacks cannot be better than these mouth watering easy to make hot fritters.
ore tasty.Variations: You can add a pinch of garam masala and a cup of copped onions to make these fritters m

Tuesday, July 12, 2011

Carrot Burfi.


1. 2 cups of grated Carrot.
2. 200gms of unsweetened khova
3. 50 ml of Fresh cream
4. 1.5 cups of Sugar.
5. 1 tsp Cardamom powder
6. 2 Tbsp Ghee
7. Chopped Nut mix ( Optional).

On a low flame place a pan and add 1 tbsp of ghee.
Add the grated carrot and the fresh cream and stir it.
once the carrot is cooked for about 5 - 6 minutes, add the unsweetened khova.
Mix well.
After the Khova blends with the grated carrot , add sugar and allow it to completely melt.
Keep stirring occassionally and ensure low flame until consistency of halwa is reached.
Now add the cardamom, nuts and 1 tbsp of ghee.
After 10 more minutes of extra stirring transfer the mix onto the plate where you can cut even pieces of the mixture to get the hard and crisp Carrot burfies.

Friday, July 8, 2011

Tawa Veggie Grills

Ingredients:1. Capsicum - 1 of green, 1 of yellow and 1 of red.
2. Potatoes - 2 to 3 medium sized
3. Onions - 2 to 3 medium sized
4. Paneer - 100 grams
5. Baby Corn - 4
6. Tomatoes - 2 mediom sized
7. Jeera powder - 2 tsp
8. Besan/Channa gram flour - 1 tbsp
9. Curd - 1 tbsp (optional)
10. red Chilli powder - 1 1/2 tsp
11. Garam Masala powder - 1/2 tsp
12. Salt to taste
13. Tamarind powder - 1 tsp
14. Oil - 2 tbsp
Method:Dice all the vegetables into equal square shapes (approx 3/4" all sides).
Half boil potato and Baby corn in a pinch of salt and drain the water completely.
In a bowl mix all the other ingredients except oil.
Drop all the diced vegetables and keep it aside for about 10 min for a short marinate.
Now place a flat pan on a low flame.
Use a sharp stick of 6" long which can run through one set of veggie mix. start with the tough one like potato or babycorn to have the firm grip.
Spread a few drops of oil on the pan and place this veggie stick on it for 2 minutes.
Keep turning the sides until all turn crisp.
If required smear oil on all sides of veggie using a brush.
Serve hot with mint chutney.

Wednesday, June 22, 2011

Beetroot Paratha

1. 1 Medium Sized beetroot
2. 1 small carrot
3. 3 cups of wheat flour
4. 2 tbsp of curd/yogurt
5. 1 tsp of cumin seed/Jeera powder
6. 1 tbsp red chilli powder
7. 1/2 tsp of turmeric powder
8. 1 tsp of Garam Masala powder
9. Salt to taste
10. 2 tsp of oil

Grate the Beetroot and carrot.
In a pan add oil and once it heats up add the turmeric powder, jeera powder, chilli powder.
After 15 seconds you add the grated beetroot and carrot.
Let this cook for about 8 minutes in low flame.
Check every 2 minutes so that it does not charr out.
When the veggies look done , add Garam Masala ,salt and mix again for a minute.
In a bowl to the wheat flour add the yogurt and the veggie mix cooked.
Make the dough an roll them into the form parathas, flip on a pan until completely cooked.
Serve hot with Aam Ki Aachar/ Mango pickle or coconut chutney.

Palak Paneer

1. Palak/Spinach - about 2 cups when finely chopped.
2. Onion - 1 medium sized
3. Garlic - 4 cloves
4. Ginger - 1 inch
5. Paneer - 50 grams
6. Garam masala - 1.5 tsp
7. Green chilli - 1 - 2 (based on how spicy you want the curry to be)
8. Salt - to taste
9. Oil/butter - 2 tbsp
10. Tamarind powder - 1/2 tsp
11. Jaggery - a pinch of it.
12. Curry and coriander leaves - few strands chopped
13. Jeera - 1/2 tsp

1. Heat oil/butter in a pan and place the paneer cubes into it to let it crisp on each side for about 30 seconds.
2. After you have removed the paneer , in the same pan with oil add jeera , chopped chilli , garlic cloves ,chopped ginger and temper it. After about a minute add the chopped curry leaves and spinach . Keep the flame low and cook until the raw smell of the greens are gone.
3. In another pan add half a tsp of oil and fry the onions until they turn transparent, add the Garam Masala, tamarind powder, salt and mix them well for half a minute.
4. Keep about 2 tbsp of fried onion aside. Remove both the contents into a grinder.
5. Make a fine paste of this greens and masala. pour it back into the pan for some more cooking.
6. Add the onions that was kept aside. Cook for 2 mins.
7. Next add the crisp paneer cubes and let the whole curry cook in low flame for another 4 - 5 minutes.
8. Garnish with fresh coriander leaves.

A great combination for rotis/phulkas or any kind of Indian bread.

Variation: Garlic can be avoided if one does not like the smell. Also fresh tomato puree adds a twist to the taste when used instead of tamarind powder.

Saturday, June 18, 2011

"Gobi Masala - My style".

1. Cauliflower - about 200 grams when cut into small pieces.
2. Ginger - about 1/4 inch
3. Capsicum - half
4. Tomato - 1 Medium sized
5. Onion - 1 Medium sized
6. Cashews - 6 to 8
7. Cumin seeds - 1 tsp
8. Fresh Cream - 2 tsp
9. Coriander and Curry leaves - for garnishing
10. Salt to taste
11. Oil 2 tbsp
12. Green Chilli - 1
13. Tamarind paste - 1 tsp

Cut the Cauliflower, tomato, capsicum, ginger, chilli and onion.
Boil the cauliflower in salt water and drain the extra water.
In a pan heat oil and add cumin seeds , once it splutters, add cut chilli, cashews and ginger.
After about a minute add the onions and fry until it turns transparent.
Then to this add the Capsicum and saute for a few more minutes until the capsicum turns tender.
Now finally add the tomato and after 2 minutes turn off the flame.
For the gravy consistency , grind the sauted mixture along with the fresh cream and tamarind paste.
Next pour this mixture in a pan and on low flame cook this for another 2 minutes after which you add the boiled Cauliflower.
Close lid and cook for 5 more minutes.

Variations: You can add half a tsp of sugar to this recepie if you need that pinch of sweetness. Also paneer can be shallow fried and added to enrich the flavours.

Wednesday, May 18, 2011

Romantic Pasta.

Italian Paasta when prepared with an Indian twist - I call this blend in tastes - Romantic paasta.

1. Fusili Pasta - 1 cup.(I generally pick fusili - the twisted curls, but you could use any type of the available store pasta)
2. Spring onions/shallots - chopped small - half cup
3. Half of medium sized french onion - chopped small
4. 4 medium sized Tomatoes - (2 grated , 2 slit into 4 pieces each)
5. 5- 6 Garlic pods
7. Olives - green or black - about 2 spoons.
8. Black Pepper powder - 1 tea spoon
9. Milk/cream - 3 table spoons.
10. Corn flour - 1 table spoon.
11. Coriander leaves - chopped - 2 tsp.
12. Salt to taste
13. Olive oil - 4 to 5 tsp.
14. Cheese(optional)
15. Garam masala - 1/4 tsp(optional)
16. Brocolli (Optional)


1. Boil 2 cups of water in a pan and drop the pasta in (with a tea spoon of oil and a spoon of salt) until cooked.Drain down the extra water and wash it in cold water. Keep it aside.
2. Heat a pan and add 2 tsp of olive oil. Place the slit tomatoes on the pan to have them roasted on both the sides. Take them out and keep aside.
3. Next, add the chopped onion, shallots, thin sliced garlic pods into the pan.saute until onion turns transparent. To this mixture add the grated tomato puree, Garam Masala and stir until the rawness is gone.
4. Mix cream/milk with the flour without forming lumps and add this to the mixture in pan.
5. Mix the ingredients well until they are properly cooked.(If you are using brocolli you need to boil them separately and then add them at the end of step 3.)
6. Next add the cooked fusili into the pan along with the olives and the roasted tomatoes.
7. Give it a quuick turn.

For serving : Pour the contents to a bowl . Sprinkle the pepper powder, coriander leaves and if you love cheese , you can grate a small cube when the pasta is hot

Wednesday, May 11, 2011

"Black Olives Gundus".

1. 1/4 cup all purpose flour
2. 1/4 cup Rava/Sooji
3. 1 handful of channa gram (Soaked in water for about 2 hours)
4. 3 Tb.Sp of rice flour
5. 20 black olives (Canned olives)
6. 1 Onion medium sized
7. Half a bunch of Coriander leaves and Curry leaves
8. 3-4 green Chillies
9. 1 tbsp White Vinegar
10. Salt
11. Grated Coconut 1/4 cup
12. 2 tsp Cumin seeds
13. 1 inch of Ginger
14. Oil to fry.


  • Chop the onions and fresh coriander and curry leaves.
  • Grind ginger , olives, green chilli , soaked channa gram and coconut into a fine paste.
  • In a bowl mix rice flour, rava and all purpose flour. Add cumin seeds ,vinegar and salt to this mix.
  • Add the paste into the bowl to make the dough ready to be fried in hot oil. [consistency of Dough should be as that of the Chapati dough]
  • Make small round balls of size as marbles and deep fry them. Once they turn golden brown they are ready to be taken off the flame.
  • Place the fried olive gundus in a tissue paper to remove the extra oil.
  • Can be eaten with tomato sauce or mint chutney.[I dont have a pic to show how it looks like when prepared. Will put it up when I make them again]

Variations to the above recepie: 1. You can avoid the all purpose flour and use urad dal flour instead. It turns out a bit soft versus the crispy nature of the latter option.

Tuesday, May 10, 2011

"ChocoVanilla microwave cake".

1. 1 1/2 cups Flour
2. 3 tbsp Cocoa Powder
3. 1 tsp Baking Soda
4. 1 cup Powdered Sugar
5. 5 tbsp Oil
6. 1 tsp Vanilla Essence
7. 1 tbsp White Vinegar
8. 1 cup Milk

  • Sift the flour, cocoa powder, baking soda and powdered sugar together.
  • Add milk and vanilla essence to the flour mixture. Then add oil and white vinegar.
  • Mix well.
  • Pour into a greased microwave safe bowl and microwave on high(900W) for 5-7 minutes.
  • Allow to stand for 10 minutes.

Note:* I added a little yeast into the batter to attain a soft and spongy texture. **Also few nuts and raisins mixture was added to bring the crunchiness in the bites.

Wednesday, May 4, 2011


When you have an urge to eat some simple snack yet exotic in its style then Ruskizza is what you have to consider. This is a recepie idea borrowed from my sister's friend. For a pizza lover like me, Ruskizza is mini pizza delights.

1.  Rusk/Toast  - 6 pieces.
2.  Tomato - 2 nos
3.  Onions - 2 nos
4.  Tomato ketchup
5.  Origano - 2 tsp
6.  Pizza cheese - 75 grams
7.  Olives [black or green] - 6 no
8.  Jalapeno - 4 no [ Can be substituted with green chilli]
9.  Mushroom [Optional]
10. Salt to taste.

Chop Tomato,olives,mushroom and onions into small cubes.
Place the rusk on a microwave safe plate. On it arrange the cut vegetables,olives and jalapeno.
Add a small dip of tomato ketchup and grate the cheese to cover the veggies.
Sprinkle origano and a pinch of salt.
Microwave on medium heat for about 5 min or till the cheese melts and combines with the veggies.

That's it! You can indulge into your tasty ruskizza.

Variations: Panneer can also be diced up and used.
                   Capsicum is another favourite I generally tend to use.

Wednesday, April 20, 2011


For Rasagulla paneer:
1. 6 cups milk
2. 1-2 tbl spoons lemon juice
For syrup:
1. 1 cup sugar
2. 2 and 1/2 cups water
3. 1/4 tea spn cardamom powder or 1/4 tea spoon rose water

Heat milk in a heavy bottomed pan. When it is hot, add the lemon juice. Mix with a spoon and cook for a few minutes till the milk separates.Sieve it through a clean cloth.Tie the towel in a pouch and squeeze it to remove any extra water.Hang the towel for about 30 mins allowing all the water to fall down. Now the paneer is ready.Take it on a plate and knead it very well to remove any chunks. This is very important to get good quality rasgullas.Now make small balls (of peda size), remember, when they are cooked, they increase in volume, so don’t make them too big. It is quite difficult to make these as they break very easily. So apply a bit of pressure to hold them together. Try to give them as smooth surface as possible.

In a big vessel, heat sugar and water. When the sugar is dissolved and syrup comes to boil, slowly add the balls.Remember they increase in size by 2-3 times. So make sure to use big enough vessel to hold them easily.Now, bring down the heat to medium and close the lid. Let it cook for about 25 mins or until they are cooked. They are cooked when they have considerably increased in size. Take one rasgulla out and slightly apply pressure, if it comes back to original shape, it is cooked. Add the cardamom powder/rose water and take off the heat. Serve them chilled.

Makes about 14 rasgullas
Preparation time : 60mins

Friday, March 11, 2011

Hara Bara Kabab

Indian snacks are plenty in number. I try to experiment with the well known names and here is the first one. - Hara bara kabab. It was me and my sis who ventured into this roller coaster ride on one fine weekend. Hope you enjoy the same.

1. Green peas - 0.25 kg
2. Palak/spinach - a bunch
3. Green Chilli - 3 to 4
4. Aloo/Potato - small sized about 3
5. Jeera/cumin seeds - 1 t.sp.
6. Rava/Suji - about 100 to 125 gm
7. Salt to taste
8. Garam Masala - 1.5 t.sp.
9. Oil - 7 to 8 tb.sp.

Method:* Boil Aloo/Potato until completely cooked and peel them to obtain only the mashed pulp in a mixing bowl.
* Cook the grean peas and blanch the spinach to turn it tender.
* Add these two into the mixing bowl. Add jeera, garam masala , chilli, salt.
* Grind all these ingredients to a fine paste.
* Next add the Rava little at a time until you have the mixture in the consistency of a cake dough.
(Note: You can also add a little of all purpose flour if the paste is very loose).* Next Heat the pan and smear the base with a tea spoon of oil.
* Take small portions of dough and make small balls of them.
* Press them to the shape of cookies and place it on the heated pan. turn sides after every 2 minutes until it is completely cooked.
* These hot and spicy green kababs can be reslished with green chutney or hot and tangy tomato sauce.

Sunday, February 13, 2011

Tangy Sprouts!

Thanks for stopping by. I hope you are lingering around in quest of fresh smell an flavours that am ready to pour.

Wanna know whats cooking up for you?

Here's a mouth watering tangy sprouts dish to start with. Lets get started with the mantra of Eat Healthy to keep yourself fit and fine.

1. Green Gram soaked overnight and if sprouted it would be great. - about one cup.
2. Cucumber chopped into small dices.
3. Green Chilli - 2 chopped.
4. Fresh Lime - half
5. Fresh Grated Coconut( optional but it twists the taste)
6. Mustard seeds - 1/4 tea spoon
7. Oil - 1 tea spoon
8. Salt to taste.
9. Coriander and curry leaves - few strands.

* Add the sprouts ,cucumber and grated coconut into a bowl.
* In a pan prepare the tadka - heat oil , add mustard seeds, chopped greeen chilli and curry leaves.
* Then add this tadka to the bowl of sprouts.
* Squeeze the lime juice and mix well adding the salt in accordance to the taste.

Preparation time: 10 min (assuming the sprouts are soaked overnight).