Curd rice is the only food which can release a chemical called “Tryptophan ”
in the brain. This chemical calms down the brain and enables one to think coolly.
It is thus a perfect mood stabilising dish and it is quite popular in South India.I love curd- rice. It’s such a simple and light dish.
In my childhood, my dad used to make cool curd rice on the occasion of the  Shitla Saptami. Earlier there used to be simple tadka but since I love the spicy taste I made it with a chatpata tadka and my all time favourite pickle.
Add this tasty twist to regular curd rice and see the colour and taste unleash itself.
Make this recipe to add a tasty twist to your regular curd rice.If you are eating curd during the day, have it without sugar but if you are eating curd at night, add sugar or some black pepper. It will assist in digestion and calm your digestive system. This is very good for the stomach and a light option for the summers too.
So let’s get started with this simple dish with added flavours.
Cook Time: 10 mins
Servings: 2 PeopleINGREDIENTS:Oil 2 tablespoon
Mustard Seeds / Rai ½ + ¼ tsp
Cumin Seeds / Jeera ½ Tsp
Dry Red Chillies 4 to 5 nos
kaju 1tbspCooked Rice 1 ½ cup
Curd / Dahi 1 cup
Pomegranate Seeds ¼ cup
Sugar ½ tsp
Salt ¼ tsp
Chopped Green Chillies 1 med size
Coriander Leaves
Katki achar


  1. In a mixing bowl, add 1 ½ cup of Cooked Rice to that add 1 cup of Curd (Dahi).
    To the Rice mixture now add ½ tsp of Sugar, ¼ tsp of Salt, Chopped Green Chillies, ¼ cup of Pomegranate Seeds and mix well.
  2.  For tempering, in a preheated pan, take 2 tsp of Oil to that add ¼ + ½ tsp of Mustard Seeds (Rai), ½ tsp of Cumin Seeds (Jeera), few Dry Red Chillies, 1 tbsp of kaiju and few Curry Leaves.picsart_03-26-022495801377685303879.jpg
  3.  Sauté for 1 min and then add the tempering to Curd Rice mixture and mix well.
  4. Add freshly cut Coriander leaves as per your taste and serve.
    Serve with raw mango katki ka Achar .Fresh Mango Pickle (Katki Ka Achhar)
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We love spinach. It is rich in iron content.
It should form part of our daily diet.

easy, healthy and delicious spinach palak phulka /roti with step by step photos. I make this often for the lunch. Regular use of spinach helps us to prevent iron deficiency and boosts our immunity. This is one of the best ways to include it in our diet since the leaves are lightly cooked and most nutrients are still preserved.

I love gardening too.I have a small kitchen garden ..I have spinach, paan, basil leaves, coriander, methi and tomato plants.

For this recipe, I used my homegrown spinach.  seeing and using homegrown vegetables gives a different kind of happiness. PicsArt_11-14-01.12.32.jpg

Is Baar my hubby said wow hari hari, roti .
Everyone loved it .

Prep Time: 10 Min 
Total Time: 35 Min

Recipe courtsy..sandhys kitchen


Whole Wheat Flour 2 Cups
Spinach ( Palak ) 130g
Water ¼ Cup + a few tablespoons
Ginger ½ Inch
Cumin Powder 1 Tsp
Salt ¾ -1 Tsp
Mango ( Amchur ) Powder  ( Optional) ½ Tsp
Green Chillies ( Optional) 1 -2 No’s
Sunflower Oil  or Oil of your choice 1 Tbsp.
Ghee As desired.


  1. In a large pot, heat some water and add the spinach leaves along with some salt. Allow them to blanch for 5-6 minutes.
  2. Drain the hot water from the spinach leaves and run them under cold tap water.1510660105573
  3. Grind the spinach leaves along with ginger and green chillies and make a fine puree. This puree approximately came up to ¾ Cup. Add very little water if required.
  4. In a large mixing bowl, combine the spinach puree, wheat flour, salt, cumin powder and mango powder and start kneading.
  5. Add a little more water as you knead until you achieve soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 Minutes or so.1510661207886
  6. Divide the dough into  equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin phulkas.
  7. Heat a non-stick pan / tava and cook each phulka on the pan slightly for a few minutes until you start to see some bubbles.
  8. Flip the phulka and cook for another a minute or so . Now put the phulka on the flame carefully , watch them begin to puff up slowly. Flip it and allow it puff up on the other side as well.1510661301063
  9. Remove from the flame and apply some ghee, if you like. Pile them into a casserole and serve them along with a paneer curry or just some yogurt and pickle.
  10. These Roti go well with any chutney, simple dal, or vegetable curry (dry or gravy). PicsArt_11-14-07.25.08.jpg


  • If you like your phulkas with a ting of heat, include the green chillies while grinding the spinach leaves.
  • Mango powder is optional. I love the slight hint of tanginess.


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Kashmiri Fruity pulao is one of the easiest pulao recipes to make and unlike other pulaos this one is on the sweeter side. reason being the pulao is garnished with both dry fruits and fresh fruits.

The fresh fruits which are usually added in Kashmiri pulao are pineapple, apple, and pomegranate. dry fruits which are added are generally a mix of almonds, raisins, pistachios, walnuts, and cashews. most variations of making this pulao will use a different mix of fruits and dry fruits.


This Fruity rice pulao is also good for kids as it is mildly spiced and have the fruits which kids often love, you can also pack this pilaf in kids lunchboxes.They will surely finish it in the school.

My kids loved it.

COURSE: main
CUISINE: Indian, Kashmiri
PREP TIME: 30 minutes
COOK TIME:15 minutes
TOTAL TIME: 45 minutes
SERVINGS: 3 to 4


2 cup boiled rice
1 big apple chopped
4 tablespoon pomegranate seeds
1cup pineapple chopped
50 gm raisins
50 gm cashew nuts
1 bay leaf
1 tablespoon garam masala (whole)
A pinch of saffron
1 cup of milk
2 tbsp  ghee (clarified butter)
Salt and sugar according to taste


  1. Wash the rice properly and soak in cold water for an hour.
  2. Drain the rice water and dry the rice in a broad and flat based utensil.
  3. Boil the water and add rice and cook it.
  4. Drain the water and spread the half-cooked rice in a broad and flat utensil for cooling.
  5. Take a cup of milk and mix the saffron in it and keep aside.
  6. Cut the apple and pineapple into medium cubes.
  7. Heat the ghee in a pan, fry the raisins & cashew nuts and keep aside.PicsArt_10-02-09.16.12.jpg
  8. Heat the ghee in a pan, add bay leaf & garam masala for sautéing.PicsArt_10-02-09.10.12.jpg
  9. Add pre-fried raisins, nuts, salt, and sugar according to taste and mix properly.PicsArt_10-02-09.18.02.jpg
  10. Add fruit (apple, Pineapple, pomegranate seed) and mix it properly, cook it for 2-3 min on a low flame.
  11. Add saffron mix rice and mix it properly in a low flame.
  12. Turn off the gas, but do not open the cover of Pulao.PicsArt_10-02-09.37.14.jpg
  13. After few minute open the cover and stir it properly.
  14. Enjoy Fruit Pulao with Paneer curry.



  • You may add any fruits of your choice.
  • You may add peas and corn too.


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Simply an amazing concept of preparing curry with fruits.

Just as veggies find a place in juices, fruits also find a place in subJis! In fact, fruits like papaya and guava combine very well with savory spices, and the resulting sweet-sour-spicy preparation is very exciting to the palate.

Today’s recipe is mango curry (Aam ki sabzi) if you like tangy recipe then do try this out. Very simple and quick to make….
I tasted this sabzi at my friend’s house warming party. From then I wanted to try
this sweet and sour recipe.
In Aam ki Subzi, Tangy mango come together with some spices to make a tasty and healthy treat.

I can describe the final taste of this vegetable as sweet, sour and spicy. Sweet and sour are due to the inherent attributes of Mango  and Spice is what we are going to add.PicsArt_1494988481848


2  mangoes (peeled and chopped)(here I used a variety called ‘Totapari’ but you can use any)
2 tbsp ghee/oil
A pinch of hing
1/4 tsp kalonji (onion seeds)
1/2 tsp cumin seeds
1/2 tsp fennel seeds (sauf)
1/4 tsp turmeric powder
1/2 tsp deggi mirch
1 tsp saltPicsArt_1494935386201
For The Garnish
2 tbsp finely chopped coriander (dhania)


  1. Wash, peel and chop mangoes.
  2. Heat ghee in a heavy bottomed pan.
  3. Add hing, kalonji, fennel seeds, cumin seeds. Mix well.(You can add green chilies too).PicsArt_1494935459611
  4. Add mango pieces. Mix nicely.
  5. Add all the dry masalas. Mix well.PicsArt_1494935531527
  6. Cook covered on low flame for 5-7 mins.
  7. Serve immediately garnished with coriander.PicsArt_1494988557578



You may use strawberry, litchi, guava for this sabzi.

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Quick mixed Vegetable Pulao

Pulao or pulav is one of the most common rice dishes that is often made in most Indian homes. It is also the one most commonly on the menu for parties or celebrations served along with a yogurt raita. I used a pressure cooker to make this delicious pulao

This is the evergreen menu in my dinner.I add different vegetables every time.Some times with onions, sometimes without onions ,with mix vegetables ,with potatoes,peas and even beans.

The best thing about pulav is that is most pulav recipes, we add veggies so pulav are healthy and complete meal in itself .
I made it with available veggies.Our all time favorite dish.
My daughters enjoyed it with piri piri seasoning .

Here is the recipe will share with you….


1 cup basmati rice
2 tbsp ghee/ oil
Pinch of asafoetida
Whole Spices – 1 bay leaf, 1 cinnamon stick, 4 cloves, 4 black pepper corns
1/4 tsp cumin seeds
1 small tomato
1 onion sliced
1 potato diced
1 carrot diced
1/2 capsicum diced
1/4 cup green peas
1/2 tsp ginger- chilli Paste
2 tsp Chana  masala/pulav masala
1tsp red chilli powder(optional)
1/2 tsp turmeric powder (optional)
1 tsp garam masala powder
2 cups hot water
Salt to tastepicsart_1485863034302


  1. Firstly rinse and then soak basmati rice in water for half an hour and then drain them.
  2. Heat ghee in pressure cooker on slow flame.
  3. Add cumin seeds. let it become brown, then add bay leaf and asafoetida.
  4. Add cinnamon stick, cloves, black pepper corns, ginger-chilli paste and Sliced onion and  finely chopped tomato and saute it.picsart_1485863127140
  5. Add turmeric powder, chana masala. Add all vegetables like potato, capsicum, carrot, french beans, green peas and mix well.
  6. Add drained rice and saute until all rice coated with all spices.
  7. Add water, garam masala powder and salt and let it boil on medium flame.
  8. When water starts boiling, cover with lid. After 2 whistles, switch off the flame and let it cool down.picsart_1485863763195
  9. Once the cooker is cooled, remove the lid and mix with the spoon. You can add dryfruits roasted in ghee for variety.
  10. Serve hot and garnish with coriander leaves.picsart_1485863813485
  11. Yummy  mixed Vegetable Pulao is ready to eat with cucumber-tomato raita.



  • For appropriate salt tasting ,taste the pulav water and add salt according to it.
  • You can add any vegetables like cauliflower, green beans ,greenchana etc.
  • You can serve it with kadi also .


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Moong dal with spinach is a wonderful healthy combination of green. This is a great way to get your greens and protein.This is a comforting everyday dal. My daughters love this dal mixed. Spinach adds texture, fibre, and essential nutrients.

Moong dal with spinach is very flavorful tasty and healthy dal..Spinach is one of the commonly used leafy veggie in my kitchen.This moong dal with spinach recipe requires very minimal ingredients.still it tastes very delicious and flavorful.

Spinach is such a versatile veggie that we can combine it corn corn palak or with lentils Lahsuni Dal Palak (Spinach And Lentils Tempered With Garlic) or you can use it in fritters Palak Tikki With Twistor along with cottage cheese Palak Paneer Balls or in dahi prepration Mangori Palak Ki Kadhi.

Total time: 30 mins
Soaking time: 3-4 hrs
Serves: 2-3


Spinach/Palak : 200 gm or 1 1/2cup
Yellow Moong Dal: 1/2 cup
Onion: 1 medium
Garlic Pods: 2
Cumin seeds: 1 teaspoon
Chilli powder: 1 teaspoon ( to taste)
Cumin Powder: 1/4 teaspoon
Turmeric Powder: 1/8 teaspoon
Oil : 2 tablespoon
Salt to tastepicsart_1476782293098


  1. Soak Moong Dal for 4-5 hrs.
  2. Chop Onion and spinach.
  3. Take a pan add oil, when it is warm add cumin seeds and add Onions,Chopped Garlic, salt and fry until transparent.picsart_1476782380665
  4. Add drain soaked Moong Dal,turmeric,chilli powder and fry for a minute and then add 3/4th cup of water and cook on medium flame until Dal is cooked and now it’s time to add the chopped spinach.picsart_1476782455616
  5. Add roasted cumin powder and stir fry on medium flame until spinach is cooked.


  • You can make it without onion and garlic.
  • You can replace moong dal with any of your favourite dal.

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