• Okra/Bhindi - 250g
• 2 large onions - sliced lengthwise
• 1 small tomato - roughly chopped
• 1/2 cup yogurt
• 1 tbsp besan/chickpea flour
• 1 tsp cumin seeds
• 1 tsp nigella seeds/kalonji
• 2 tsp finely chopped garlic
• 1/2 tsp turmeric powder/haldi
• 1 tsp red chilli powder
• 1 tsp Garam masala
• Salt as per taste
• Cooking oil
• Chopped coriander

• In a deep heavy bottomed vessel, heat generous amount of cooking oil. Add Okra & saute till it gets cooked completely. Set aside.
• In the same pan, heat some more oil, splutter cumin & nigella seeds. Add chopped garlic & saute for a few secs. Add chopped onions & turmeric. Allow it to sweat. Add chopped tomatoes, red chilli powder & fry until oil separates.
• Meanwhile, in a bowl whisk yogurt & besan together such that no lumps are formed. When the tomatoes are finished cooking, add the yogurt mixture, Give it a stir. Add salt & allow it to simmer for about 5 mins until the raw smell of besan disappears & the sauce gets a little thick.ra
• Add sauteed okra & mix well
• Add Garam Masala & check for salt. Aloow it to simmer again for about 3 mins.
• Turn off the stove & finish with some fresh chopped coriander

• 3 Bananas - ripe yet firm
• Chocolate flavored Muesli - for rolling
• Nutella - 5 tsp
• 1/4 cup Milk
• Wax Paper

• Slice the banana into halves & insert ice cream sticks & allow them to freeze for about 3  hours or even overnight
• In a microwave safe, bowl melt together nutella & milk for 2 mins. Pour it into a small bowl.
• Dip each banana into the melted nutella & milk syrup & immediately roll into muesli.
• Place a wax paper on a tray & arrange the Popsicles & freeze for at least an hour before serving

• I was meaning to use melted chocolate, since I didn't have any on hand, I used melted Nutella. I guess, you could even use ready made chocolate sauce
• I had loads of chocolate flavored muesli .. But you can use grated coconut or any nuts of your choice for rolling.

I had a bunch of Spring Onions, & not wanting to make what I usually do with these, I found  this recipe on Martha Stewart's website. This one's fairly simple to make & takes just about 15 mins.

I love adding milk to my soups as it gives a nice creamy texture. If you don't want to add milk, add more stock or cream if you would like to.

You Will Need:

• A bunch of Spring Onions - Approximately 2 cups when chopped
• 1/2 cup Milk
• A little more than 1  cup of Vegetable Stock/Water
• Minced Garlic - 1 tsp
• 1/2 tsp cracked black pepper
• 2 tsp Butter
• Salt as per taste

How To:

• Heat butter in a sauce pan, Add garlic & chopped spring onions. Saute for about 3 mins or until the spring onions are cooked. Don't allow spring onions to change color. Turn off the stove, Set aside & allow it to cool
• Gring spring onions into a smooth paste adding little water. Strain & transfer to a cooking pot.
• Bring the pot to a boil, Add milk & vegetable stock & allow it to heat gently. Season with salt & freshly cracked pepper.

• 1 cup Rice ( I used Sona Masuri )
• 1 whole raw mango - peeled & grated
• 1/4 cup fresh grated coconut
• 2 tsp oil
• Salt as per taste

• 2 tsp mustard seeds
• 3 tsp urad dal
• 3 tsp chana dal
• 3 broken red chillies
• 5 green chillies
• A handful of groundnuts
• 1/2 tsp turmeric powder
• A generous pinch of Hing
• A sprig of Curry leaves

• 1 tsp mustard seeds
• 1/2 tsp Methi seeds

• Wash rice in several changes of water & pressure cook. Set aside. Once cool, spread rice in a wide bowl & add a tsp of oil & toss. Allow it to cool completely.
• In a sauce pan, do the tempering using all the ingredients mentioned in the 'To Temper' list. Do not allow the groundnuts or Urad & Chana Dal to get burnt while doing the tempering.
• Dry roast & grind mustard & methi seeds using a mortar & pestle & set aside.
• In a large vessel, Mix Rice, grated raw mango & fresh coconut. Add some salt ,the tempering & mustard  methi seeds powder & mix well using your hands.
• Check for salt & if a little dy, add a tsp oil & mix well.

I hope you didn't come here thinking about a spicy tomato based recipe. Because, I don't have any recipe for today. All I have are some pictures of Tomato Chillies.



These chillies look super cute & are mostly used for tempering Dals & other dishes. They are round shaped & almost look like cherry tomatoes. hence, the name I guess ..  I don't think they taste any different though. I don't remember where I saw them for the 1st time, but ever since they caught my fancy, I wanted to buy some.

The other day, I went to an excellent Gourmet Spice store & I noticed these cute chillies. I got a small packet home. You know why a food blogger, who takes pictures of anything edible would buy it right ??

Here's another look, if You'd like to ....

You Will Need:

• 1 1/2 cups finely diced watermelon - seeds discarded
• 1/2 cup chopped onion
• 1/2 cup chopped cucumber
• 2 jalapeno peppers - minced
• 1 tbsp lemon juice
• A few chopped mint leaves
• 1 tsp freshly cracked pepper
• Salt as per taste

How To:

• In a bowl, add all the ingredients listed. Toss well to combine. Check for salt & toss again gently.
• Refrigerate for a few hours before serving.

Now, that was easy, isn't it?? Serve with Tortilla Chips .. Enjoi !!!

I served mine with tortilla chips, But I guess, it goes great with grilled vegetables too. You can even eat it as it is :) Quite addictive this !!!

• 500 ml Milk
• 1 1/2 cups Water
• 1/2 cup Sugar - or more if you need
• A handful of Almonds
• 2 tsp poppy seeds
• 1 tsp saunf/fennel seeds
• 1 tbsp melon seeds - soaked
• 2-3 cardamom pods
• 5-6 peppercorns
• 2 tsp rose water
• A few strands of saffron - soaked in warm milk
• A few almond slivers for garnish
• A few mint leaves/Rose petals - for garnish

• Boil milk & set aside to cool
• Soak almonds & poppy seeds in water for a couple of hours.
• In a mixer, grind together almonds, melon seeds, poppy seeds, cardamom, fennel seeds, peppercorns with sugar with some milk into a smooth paste.
• Strain through a seive, Add mill, water, rose water & mix well.
• Check for sugar. Pour into individual glasses, garnish with saffron, almond slivers & mint leaves

• Doddapatre Leaves - 15-20
• 1/2 cup fresh grated coconut
• 1 1/2 cups fresh yogurt
• 5 green chillies
• 1 tsp cumin seeds
• 1/2 tsp Black peppercorns
• Salt as per taste
• 1 tsp mustard seeds
• A few curry leaves
• 2 tsp vegetable oil

• Heat a tsp of oil in a pan & saute cumin seeds, peppercorns & green chillies for about a minute. Set aside.
• In the same pan, saute the leaves for about a min & set aside.
• In a mixer, grind together coconut along with doddapatre leaves, sauteed cumin, blackpepper & green chillies.
• Add some salt & a little bit of yogurt & grind into a smooth paste.
• Transfer into a bowl. Add more yogurt to get a thick sauce like consistency. Check for salt & whisk gently.
• Temper with mustard seeds & curry leaves.

You Will Need:

• 1 cup Sabut Urad Dal - with skin
• 1/4 cup Chana Dal
• 1 big onion - finely chopped
• 2 tomatoes - chopped
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• 1 tsp red chilli powder
• 1 tbsp Ghee
• 1 tbsp Butter
• Salt as per taste
• 1/2 tsp Garam Masala
• Coriander for garnish

How To:

• Soak both the Dals in water overnight. Pressure cook dal until soft & mushy. once done, give it a mash with the back of a ladle. Set aside.
• Heat ghee in a heavy bottomed pot, add chopped ginger & garlic & saute for about 30 secs on low heat, Add onions & fry till it turns pink. add chopped tomatoes & red chilli powder. Cook till the tomatoes are soft.
• Add cooked dal, salt & butter. Add some water if required to get the desired consistency. Simmer on low heat for about 10 mins.
• Add garam masala & simmer for a couple of minutes more.
• Garnish with fresh coriander

Serve with Naan/Roti/Jeera Rice ... Enjoi !!!

• 5-6 medium sized Carrots
• 1/4 cup sour cream
• 3 pods garlic
• 1 tsp cumin
• 1 tsp red chilli flakes
• 1/2 tsp cracked pepper
• Salt as per taste
• 2 tsp olive oil

• Peel the carrots & roughly chop them. Parboil the carrots & set aside.
• In a pan, heat olive oil, add chopped garlic, cumin seeds, chilli flakes & carrots. Add some salt & saute for about  mins until the carrots are soft. Allow it to cool
• Transfer the contents from the pan to a blender. Add sour cream & blend until just smooth. check for salt & whisk again
• Transfer to a serving bowl & add some freshly cracked pepper on top.