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Showing posts from May, 2017


The new Super Oils from  Saffola Aura, was launched by celebrity chef Kunal Kapur and celebrity nutritionist Pooja Makhija. Saffola Aura is a unique Oil that blends two trending super foods - Olives and Flaxseed. These Oil provides the benefits of both Omega-3 and powerful anti-oxidants that helps renew our body cells every day.
I was invited for the launch which was held at Mumbai where chef Kunal and nutritionist Pooja chatted abut how Saffola Aura is the perfect wellness choice for today’s lifestyle be it a salad or a bowl of pasta.
Chef Kunal made a quick pickle Vendaya Maangai / Aam Ka achaar using Refined Olive and Flax seed oil. 

Speaking at the event, celebrity chef Kunal Kapur said, “The new Super Oil, Saffola Aura, is a welcome addition to all our kitchens. It is a first-of-its-kind blend of two super foods that will renew your body cells every time you eat a meal.”
Celebrity nutritionist Pooja Makhija added, “With the amount of external stress we face in our modern, fast-paced …


This is a creamy mango banana smoothie bowl topped with fresh fruits and dates almond energy balls. Its a nutritious bowl of goodness that can be achieved in minutes.

Ingredients for the Dates and Almond Energy Balls:
1 cup - Roasted Almonds
10 nos - Dates (soaked in warm water)
¼ cup - Sunflower seeds
¼ cup - Pumpkin seeds
¼ cup - Flax seeds
2 tbsp - Jaggery / Brown Sugar
Pinch of Cardamom Powder

In a mixer ground the almonds first to coarse powder add the other ingredients except dates grind them until soft at the end add dates grind them again to a smooth texture. Roll them into bite sized balls and store for use.

For the smoothie:
2 cups - Frozen Mangoes
2 - Frozen bananas
1./4 cups - Dairy or Non Dairy Milk

Combine the mango, banana, with milk and blend until smooth and transfer to the serving bowl.

Ghulkhand / Rose Petals / Edible Flowers
Chia seeds

Place the smoothie in a bowl, arrange the toppings, energy balls and enjoy!

Nungu (நுங்கு) Recipes / Ice Apple / Palm Fruit

Nungu / Palm fruit is one of the natures summer gift. These tender palm fruits are natural body coolants and a rich natural source of Vitamins and Iron. Made these quick Coolants with Ice apple as main ingredients for Summer Special Series on DTNEXT News Paper, recipes follow.

Chilled milk - 2 cups
Nungu - 5 nos, skin peeled
Rose milk essence - 2 tbsp
Sugar - Not required, if needed add a tsp

How to make:
In a bowl add milk, rose essence and stir well. 
Add the cleaned and chopped palm fruit / nungu to the bowl.
Mix well and serve cold.

Nungu - 4 nos (cleaned and chopped)
Nannari syrup - 2 tbsp 
Sabja seeds - 2 tbsp (soaked overnight)
Chilled Water - 1 cup
Lime juice - 1 tsp
Mint leaves -  few, torn

How to make:
In a tall pitcher add the chopped nungu, nannari syrup, sabja seeds, lime juice, mint leaves stir them well. 
Add ice cubes and serve them chilled.

1 cup - Palm f…


A seminar on bringing out the truth and facts of Ajinomoto was held in Chennai on 29th march 2017.  It started with introductory speech by Mr.Atsushi Mishuku, Director and General Manager of Ajinomoto India Pvt Ltd  with a briefing about the Organization. Taken over by Mr.Govinda Biswas, Manager Marketing, on details of their manufacturing methods, processing and benefits of the products. The event also had Nutritonists Dr.Dharini Krishnan, Dt.Devisri Sundaram and Dr.Chef Vinoth Kumar, the CEO of Sai Institutions.

Ajinomoto is a Umami seasoning mix, made from finest quality crops like sugarcane and tapioca in a fermentation process. Ajinomoto is the brand selling MSG which is a pure Vegetarian Ingredient. Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods.

MSG is used in the food industry as a fla…


Punjabi Baingan Bharta recipe at home is easy to make. This is a smoky flavored simple to make side dish for Indian breads. Wish i had a tandoor at home to make such charred / smoky / grilled dishes for my meal.

Very recently my love towards eggplants had begun. I started with baingan ka bhaja which is an simple pan fried side dish for rice / khichdi varieties and then with smoked eggplant raitha which makes an beautiful pair with pulao / biriyani. This is my debut attempt in making punjabi baingan bharta recipe which i simply loved it with phulkas for lunch. 

Remember watching a tv show in which chef taught on tricks to buy the perfect eggplant. It has to be light in weight and the skin outside should be shinier. Slow roasting of baingan on the stove top (open flame) until the skin of the eggplants are fully charred will yield the perfect punjabi baingan bharta.
1 large - baingan / eggplant 1 no - large onion, chopped 3 nos - tomatoes, chopped 1 tsp - garlic, minced 1/2 tsp - tur…


Andhra Ripe Red Chilli Chutney makes a perfect side dish with dosa. The recipe is simple to make with very lesser ingredients. The ripe red chilli chutney turned out to be sooper spicy and hot like the way i wanted. I ground it too a smooth texture. Traditionally they are coarsely pounded using a mortar pestel.

100 gms - Ripe Red Chillies
1 tsp - Tamarind paste
2 tbsp - Gingelly oil
1/2 tsp - Mustard seeds
1/2 tsp - Fenugreek powder
1/4 tsp - Hing / Asafoetida
Salt as reqd
Remove the stalks of the chillies and thoroughly wash and pat dry them. In a pan heat drop of oil, fry the chillies in medium heat for 2 minutes, remove and set them aside. Grind the chillies with tamarind paste into smooth texture or as per your required consistency. Keep scrapping the sides do not add much water while grinding. Heat 2 tbsp oil add mustard seeds once it crackles add hing, turn to low heat and add the chilli paste, add salt and allow to come to gentle boil. Turn off the flame, al…


Eggless Lemon Curd Recipe is a must try this festive season. It makes a unique Christmas gift. This makes a wonderful spread on breads, on plain cakes, topping for fruit trifles, cupcake filler, spread for cakes, tart filling and much more. One batch yields a glass jar full. This can be refrigerated and used for later.

Usually beaten egg yolks, sugar, lemon juice and lemon zest are used in making this lemon curd. This eggless lemon curd recipe is fool proof, the lemon curd turned to be soft, smooth and gave the exact texture like the egg ones. Eggless lemon curd works the best as tart filling. Had stock of chat / snack cups, microwaved them for a minute and filled them with lemon curd and grated few zest of lemon and topped with mint leaves.
Making tart at home s easy. Check the wholewheat tart base recipe in here. The lemon curd can be filled into the tart base. Preperation time: 10 mins Cooking time: 15 mins Yields: 1 cup Ingredients:
1/4 cup - Cold water
1/2 cup - Sugar
3 tbsp - Corn …

Marundhu kuzhambu recipe

Marundhu kuzhambu recipe is my ammas signature dish. Each family has its own version and this is how my mom makes it. Monthly once she will make sure to prepare this kuzhambu which goes well with appalam kootu. This is one of my favorite combo from my ammas kitchen. This Indian medicinal herbs and spice gravy works helps in indigestion, cough, cold, sore throat. Sometimes she adds long peppers (thippili) too to this gravy. Steaming hot rice with this marundhu kuzhambu recipe, drizzled with gingelly oil makes a perfect weekend detox meal.

I remember making this one often for my sister in law post her pregnancy. I used to add hand full of garlic pods in this gravy and she really loved it. Powder of the spices and herbs can be made and kept well in advance so that when necessary it can be used. For lunch paired this marundhu kyzhambu recipe with keerai masiyal (greens with tadka) averakkai curry, appalam kootu, chakka payasam, butter milk, gooseberry pickle.
Ingredients: Omam / ajwain Sukku /…