spinach cheese omelette sandwich


A quick and tasty breakfast recipe. All you need is


spinach 1/2cup

cheese 1/4 cup grated

salt to taste

chilli powder according to taste

1tsp oil ( to grease the tava/pan)

butter 2tsp

bread slices 2


lightly beat the eggs, add salt, chilli powder according to taste. Heat tava/ pan and lightly grease with oil. turn the heat medium,  pour the egg mix, sprinkle the spinach and cheese.


(I used cheese slices as I didn’t have other cheese)

cut the bread slices diagonally. put the slices over the cooking omelette, spread butter on the top.


cover and cook for a minute. and it is done 🙂

cut the wedges and serve.



Today’s lunch for kids


Beetroot rice: beetroot gave this beautiful colour to the ordinary steamed white rice and turned it into a special dish. Took just five minutes. A hint of lemon at the end balances the sweetness of the beetroot. My daughter called it red lemon rice

Spinach and cabbage salad: isn’t it lovely to be able to use your garden greens to make something healthy. I added a bit of grated coconut as well to the salad. A quick, healthy and tasty salad.

this morning

2013-10-20 10.10.17Spinach Roulade with yogurt,  I didn’t have the swiss roll tin so backed the mix in cake tin, and so the rolls are turned into the squares.

Recipe from Here  substituted the fromage frais with hung curd.

And some picks from my garden this morning

2013-10-20 08.41.00


pinterest inspired

I have been pinning things on my pinterest  boards for quite some time. so much inspiration there..  I was so much loving the Skinny Chocolate Chip Buttermilk Scones and decided to make them at last.

I followed all the instructions but still my results were so different then the pic shown in the recipe.  this is what I got out of my oven

2013-02-08 18.36.41


As is seen it is more like a cake but a scone, but still it was tasty and everyone loved it!



Funny name! Isn’t it! Actually it is a Garhwali dish made with black soybeans. This is my favorite  dish; I love the whole beans which are so yummy in the whole wheat aata curry. As all the other dishes from Garhwal, it is also is very simple with very few ingredients and very good taste.



3/4 cup black soybeans

4 tbsp whole wheat aata

1 tsp ginger-garlic paste

1 tsp coriander powder

1/2 tsp turmeric powder

1 tsp chili powder

salt to taste

1 tsp oil

1 tsp cumin seeds

5-6 cups water

coriander leaves to garnish


Heat oil in a kadahi.

Add cumin seeds and let them crackle.

Add the soybeans and saute for a while.

Cover and let them crackle on medium heat. Check and saute constantly otherwise you can burn them.

Meanwhile mix all the remaining ingredients and add water to make a thin paste.

When most of the soybeans are crackled, add the mixture.

Let it cook for 10 – 12 minutes. Adjust the seasoning and thickness of the curry according to your taste.

Turn off the heat. Garnish and serve with hot white rice.



As I want to cook 10 Garhwali (they are from the Garhwal in Uttaranchal) dishes, I thought to start with the simplest and so cooked Bhatwani today. Although almost all of the Garhwali dishes; that I know; are simple to cook, I felt to make Bhatwani as my DH loves it. All you need for this recipe is black soybean.

Here is the recipe for you all:

Serves: 4


1 cup soaked black soybean. (soak about 3/4 cup soy overnight)

2 tbsp rice flour. (traditionally they soak about 2 spoons rice separately )

1 green chili (can use more according to the taste)

3-4 cloves garlic

1/2 tsp turmeric powder

1 tsp coriander powder

1 tbsp oil

1 tsp mustard seeds

salt to taste


Grind soaked soy, chili and garlic in to a paste. Add all the other ingredients to the paste with about 1 liter water.

Heat oil in a Kadhai or pan, add mustard seeds. When the seeds crackle add the dal mix to the oil. Let it come to a boil and after that cook for about 10 minutes on medium heat. Adjust seasoning and thickness of gravy.

Serve hot with Roti or Chawal.


Quick “Kachumber”

I see Kachumber as Indian salsa, it is quick, full of flavors and healthy. It can be served with roti, parantha, chila etc. or can be taken as quick snack.

All you need for this is

2tbsp  curd

1tbsp tomato chili sauce

2 tbsp finely chopped capsicum

2tbsp finely chopped tomato

2tbsp finely chopped papaya

2tbsp finely chopped onion

fresh coriander leaves to garnish

Just add all the ingredients; add salt if you like to and serve .

Their is no hard and fast rule of ingredients for Kachumber. At our village they add lots of green leafy vegetables to it as well. But I am not the one who can eat them uncooked so I avoid them. You can add fruits, lime juice, jaggery as well according to your taste.


Ragi Cupcakes

I brought a packet of ragi flour last month; but I do not know many dishes (suitable for kids specially) of that. In Uttaranchal we make roti of that which is served with lots of ghee and gud (jaggery) . But my kids wont eat them. so I thought to mix it with the cupcake flour. I was a little afraid about it; as I have not heard of it earlier; but they turned out great. So here is my recipe for the ragi cupcakes for you all.

Makes 12 cupcakes


1/2 cup Ragi flour

1/2 cup whole wheat flour

1 1/2 tsp backing powder

1 tbsp coca powder

1/2 tsp salt

1/2 cup sugar

1 ripe banana

1 tbsp cream

3 tbsp oil or ghee or butter

1/2 cup milk


mix the dry ingredients in a large bowl. mix all the wet ingredients in another bowl. add the wet ingredients to the dry ingredients. just mix them, don’t over-mix. spoon the mix in 12 cupcake molds and put in the oven for 20 minutes at 180C or 350F. let them cool and you are ready to serve them. Enjoy!!


yesterday I made “Gulgule” for the evening snacks for my daughters and they loved them. ate the whole plate I had served and asked for more. although I had served them with cream but they didn’t touch the cream and ate only the Gulgule.

Gulgule are deep fried sweet wheat flour nuggets.

all you need is

1cp wheat flour

1/2 cp ripe banana mash

4 tbsp sugar

3/4 glass milk

fistful of resins

just add up all the ingredients to get the batter of dropping consistency. you can add more or less milk to adjust the consistency. pour the batter by a spoon in to the hot oil making the nuggets. get them out when they turn deep brown and serve.

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