I loveeee Avocados. But the only way my husband likes them is in a milkshake. Check out the Tiktok video below for how easy easy it is to blend this up. Scroll down for ingredients & steps. 🙂

Ingredients:

Avocado: 1
Milk - 2 cups
Sugar - 2-3 tbsp (or as per taste)

Step 1: Scoop out the insides of an avocado into a blender.
Step 2: Add milk and sugar. Blend.

Enjoy 🙂

 

Broccoli is one of our favorite vegetables, because of the numerous ways it can be included in our diet. This morning, I wasn’t in a mood to make a stir fry or thoran or anything else. So… soup was what I decided on. Cream of broccoli is super easy and rich in flavor as well as nutrients. So comforting, I couldn’t even wait to take a few sips before clicking a decent picture. 🙂

Check out the video on TikTok below, or scroll further down for a breakdown of ingredients and steps.

Ingredients:

Oil - 1 tbsp
Broccoli - 2 cups
Onion - 1 (chopped)
Garlic paste - 1 tbsp
Water - 1 cup
Milk - 1 cup
Garlic powder - as needed
Salt - as per taste
Pepper - 1 tbsp
Cream - optional

Step 1: Heat some oil and saute onions until they start to brown. 

Step 2: Add in garlic paste and broccoli. Heat for a few mins.

Step 3: Pour in the water and cook until broccoli softens.

Step 4: Blend this into a paste and pour it back into the pan. 

Step 5: Add the milk, garlic powder if needed, salt and pepper as per taste. Bring to boil ... that's it. 

Swirl in some cream if you'd like.

I absolutely love taking the easy way out. In my head I was planning to make kofta and chana masala separately but the laziness in me decided to make it one-pot. 😉

Also, combining the minced meat and chick peas kind of doubles the portion – so helpful in times like today.

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Ingredients: 

Ghee - 2 tbsp
Cumin - 1 tbsp
Cardamom - 1
Onion - 1 (chopped)
Green chilli - 2 (chopped)
Turmeric - 1/2 tsp
Red chilli powder - 2 tbsp
Coriander powder  - 3 tbsp
Ginger-garlic paste  - 1 tbsp
Minced meat - 1 lb
Chana (Chick peas) - 1 cup (soaked overnight)
Garam Masala - 1/2 tsp
Meat masala - as needed
Salt - as needed
Water - as needed
Coconut milk - 1/4 cup
Lemon juice/conc. - 1 tsp

Step 1: Heat some ghee and add in cardamom, cumin, onions and green chillies. Saute until onions turn translucent.

Step 2: Spoon in the turmeric, red chilli, coriander powder and ginger-garlic paste.

Step 3: Now, mix in the chana and keema. Add water as needed. Add additonal meat masala to adjust the flavor as needed.

Step 4: Cook until done. Add coconut milk and garam masala towards the end. Adjust salt as per taste. Add a little lemon juice for tanginess. 

Note: This can be made as gravy to enjoy with rice or as in picture to go with butter naan/roti. 🙂





 

Sambhar is something I love for the fact that its got lentils and so many veggies it, plus its easy to make and super delicious. At least my way. 😉

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I use a frozen sambhar mix and add potatoes as the mix doesn’t have it and I cannot imagine my sambhar without potatoes. I also use moong dal because it cooks super quick. No soaking required.

Ingredients:

Coconut oil - 2 tbsp
Mustard seeds - 1 tsp
Curry leaves - a handful
Green chilli - 3 (slit)
Ginger-Garlic Paste - 1 tbsp
Sambhar veggie mix - 1 packet
Potato - 1 (cut in cubes)
Tamarind - tiny handful
Moong dal - 1/4 cup
Water - as needed
Sambhar masala - as needed
Salt - as per taste

Step 1: Heat some oil in a pressure cooker. Add in mustard seeds and curry leaves. 

Step 2: Once they splutter, add in onions and green chillies, Saute until the onions are translucent. Add in ginger garlic paste.

Step 3: Toss in the sambhar veggies, potato, moog dal and 3-4 cups water or as needed.

Step 4: I like to microwave the tamarind in a cup of water for a minute just to soften it up. This lets us skip the pre-soak step. Microwave the tamarind in water and pour that into the cooker. 

Step 5: Close and cook for about 20 minutes or until dal and veggies are cooked and all of it comes together well. Adjust salt as per taste.

Enjoy with warm rice, fish fry and papadum like we did. 🙂

I’ve been craving masala dosa for a while, and we finally made some drool worthy and super flavorful potato masala. We made the dosa using store bought batter and the chutney link is included at the end of the post.

Ingredients:

Oil – 2 tbsp
Cumin – 1 tsp
Mustard seeds – 1 tsp (optional)
Curry leaves – 3-4
Onion – 1 (chopped)
Asafoetida (Hing) – 1 tsp
Green chilli – 3 (slit/chopped)
Turmeric – 1/2 tsp
Chilli powder – 2 tsp
Tomato puree – 1/2 cup (OR Tomato Paste – 1 tbsp)
Ginger-garlic paste – 1 tsp
Salt – as per taste
Lemon juice or conc. – 1 tsp
Potato -4

Step 1: Boil potato in water. I pressure cooked it in the instant pot for 17 mins. Once done, drain hot water, fill with cold. Let it cool until you’re able to hold onto it. Peel.

Step 2: Heat some oil in a pan and add cumin seeds and curry leaves. Once this splutters add in the onions. Gradually add in the green chilli & saute until onions start browning. When they’re almost done add in ginger-garlic paste. Let it cook for 1-2 on low flame.

Step 3: Add in tomato puree, turmeric, chilli & asafoetida.

Step 4: After 5 mins, add in the potatoes. Chop & mash according to how you’d like it. I’m leaving them chunky as I like them that way.

Step 5: Add in a cup of water (Add more if you need to). Mix well and cook for 5 mins. Adjust salt as per taste.

Enjoy with crisp dosa and coconut chutney like we did! 🙂

Sweet Corn Chicken Soup has been a family favorite like … forever!
Quarantine weekends so call for soup as we’re always hungry and need something every now and then and soup is an easy, healthy and filling option.

I’ve used onions instead of spring onion as I didn’t have any, and ginger-garlic paste as I was out of garlic.

Ingredients:

Cream style corn – 1 can
Chicken chunks – 1 can
Oil – 1 tbsp
Onion – 1 chopped
Maggi chicken stock squares (or 3 cups chicken broth) – 4
Water – 3 cups (not needed if you’re adding 3 cups chicken broth)
Ginger-garlic paste – 1 tsp
Sugar – 1 tbsp
Green chilli – 3 (chopped)
Vinegar – 2 tsp
Egg whites – 2
Salt & Pepper – as per taste

Thickening Slurry:
Corn Flour – 1 tbsp
Water – 1-2 tbsp

Step 1: In a bowl, add the green chilli and vinegar. Let it sit for a while.

Step 2: In a pan, heat some oil & saute onions until translucent.

Step 3: Add in the cream style corn can, Maggi chicken stock cubes, ginger garlic paste, water and  sugar. After about 5 mins mix in the thickening slurry.

Step 4: Once this comes to a boil, add in the chicken.

Step 5: Slowly pour in the egg whites while stirring.

Step 6: Add in the green chilli & vinegar. Mix well. Adjust salt and pepper as per taste.

I wanted us to get some greens in but was short on time. That’s when I thought of making Palak Chicken Curry. Basically, its just spinach puree as a major part of the gravy. Easy, healthy,  and yumm.

Ingredients:

Puree:
Palak (Spinach) – 2 cups
Green chillies – 4
Curry leaves – a handful
Yogurt – 3-4 tbsp
Water – as needed
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Chicken: 2 lbs
Potatoes – 2 (cut in cubes)
Oil – 2 tbsp
Onion – 1 (chopped)
Cumin – 1 tbsp
Ginger garlic paste – 1 tbsp
Turmeric – 1/2 tsp
Red chilli powder – 3 tsp
Coriander powder – 4 tsp
Lemon juice/conc. – 1 tbsp
Salt – as per taste

Step 1: Heat some oil in a pan and add in cumin seeds and onions. Saute until slightly brown.

Step 2: Add in the potatoes, chicken, ginger-garlic, spices, and the puree. Mix well.

Step 3: Cover & cook for 15-20 mins or until done. Adjust salt as per taste. Add in some lemon juice for tanginess.

Enjoy with warm rice/roti and a spoonful of ghee! 🙂

 

Dalgona coffee has been trending for a while and I decided it was time to put it up on the blog. 🙂

Ingredients (Serves 2):

Instant Coffee: 2 tbsp
Sugar: 4 tbsp
Water: 6-8 tbsp
Milk – 1 1/2 cup

Step 1: Split the coffee, sugar and water into two cups. Froth until rich & foamy.

Step 2: Boil milk. Split this among the 2 cups. Mix well.

I added more milk in mine as I don’t like mine super strong and less milk for Hubby as he likes it strong. And that is all! Enjoy! 🙂

Shakshouka is a simple dish but adds a little fancy feel and makes for a great brunch. That’s exactly what we had this weekend.

Note: We like our eggs over hard. 😛

Ingredients:

Puree:
Tomato – 2
Onion – 1
Shishito peppers – 3 (or 1 bell pepper)
Ginger-garlic paste – 1 tbsp
Tomato paste – 1 tbsp (for added color)
Cumin – 1 tsp
Red Chilli powder – 2 tsp
Salt – as per taste

Olive oil – 1 tbsp
Eggs: 4

Step 1: Grind all the ingredients needed and make a puree. (You could choose to chop them up and cook as chunks instead.)

Step 2: In a pan , heat some olive oil and pour in the puree. Cook for 5-10 mins.

Step 3: Make 4 wells and drop the eggs in there.

Step 4: Cover and cook until done.

Enjoy this easy yet fancy brunch dish with pita bread! 🙂

 

 

 

Chutney is super easy to make, but something I never even attempted to. This one was ready in 5 mins.

Ingredients:

Coconut flakes – 3/4 cup
Green chilli – 2
Cumin – 1 tsp
Garlic – 1 clove
Ginger – 1/4 inch
Peanuts – 2 tbsp
Water – as needed
Salt – as per taste

Tempering:
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Curry leaves – 5-7
Dried red chilli – 2

Step 1: In a blender, add in all the initial ingredients and blend until right consistency and taste is achieved.

Step 2: For tempering, heat some oil and add in mustard seeds, curry leaves and dried red chillies. Turn off heat once mustard seeds start to splutter. Spoon this into the chutney. Mix.

Enjoy with warm idlis like we did. 🙂