Category Archives: Beverages, Soups and Salads

Mizoram – Vegetable Bai


The other day I had lunch at my friend’s place. It was a fabulous lunch with the Kerala Matta rice (red rice) and coconut oil based curries and sambar. It was a feast for me.

And it would have been a punishment for my husband, had he been there.

Reason? He doesn’t like red rice, says it’s too thick for him. And he hates coconut oil in everything. Funny….he doesn’t like it for the same reasons that I love it!

The point is….food is an acquired taste.

We are fine with what we are used to all our lives. And we find it surprising if someone else doesn’t find it tasty.

Same way, I couldn’t enjoy this dish much as it was a totally new taste for me. But for the people of Mizoram, this is one tasty dish – Bai, a stew kind of dish made with green leaves and assorted veggies.

Recipe: Boil about half a litre water. Add salt and half a tsp of cooking soda. Once the bubbles subside, add stalks, leaves and a few florets of a small cauliflower. Add chopped beans, 2-3 green chillies, one tablespoon rice and one diced potato. Cook in a low heat, adding more water as required, until the rice is done and potatoes and beans are cooked.



Filed under Beverages, Soups and Salads

Goan Lunch Thali


And we are in Goa today.

I visited Archana’s space for recipe ideas. And I based this thali (though the okra recipe has garlic) from this post of hers. She mentions about “shivrak”(vegetarian) days, where the diet is “chanyacho ras”, a vegetable, rice, batat kapa and toi. Toi can be made with and without coconut. This version has coconut in it.

I found that there are some similarities between Goan and Kerala cuisine. It’s not that they are alike, it’s just that when you say Goa, the image is that of Portuguese influenced Catholic cooking. So when you find recipes that strike a chord somewhere with your comfort food even if it is distant by a mile, all of a sudden it’s not foreign any more. That feeling is actually comforting.

For example, this dal has a ground coconut mix added to it, just like the Kerala Parippu Curry. It’s just that I hadn’t expected ground coconut in Goan dishes.


This payasam is another example. This is very similar to our Kadala Parippu payasam. The Kerala recipe is also a blend of Chana dal (split chickpea), jaggery and coconut milk. I didn’t have the sabudana/sago pearls with me, so went ahead and made the payasam without it.


Now coming to the bhindi/okra recipe here, this one is a bit different from how it’s usually prepared at home. There is a little bit of ginger and garlic that makes a whole lot of difference to the dish.



Futi kadhi is something I have tried before, again from Archana’s space. I used kokum gifted by Pradnya then. I have been holding on to that batch of kokum and finally realized that life won’t end if I use up the rest of it.

So I have put the last of the kokum to some good use. Made another batch of futi kadhi and my man was a happy man that day!


And coming to the batata kapa (fried potatoes), I don’t think I need to say anything. As long as potatoes feature in the menu, you are safe. If you fry it, then you are double safe.

The semolina(rava) coating is a new thing for me, but somehow with the rava that fell into the oil from the potatoes left a real bad mess in the pan. I don’t think I will be trying the coating again until I am more comfortable with deep frying.

Anyway, the man was happy with it and that compensates the messy dishes.


The Menu:

  • Rice : Plain rice, cooked with water in 1:3 ratio. Yes, we like it a bit overcooked on a regular basis.
  • Futi Kadhi     : A drink made with kokum. Spicy, sour, sweet, salty….a burst of flavours in there.
  • Goan Dal with drumsticks : A dal made with ground coconuts and wonderful home-grown drumsticks that my husband’s friend gave.
  • Batata Kapa : Deep fried potatoes with a semolina (rava) coating…need I say more?
  • Okra – Goan style : A different version with chopped ginger and garlic in it.
  • Mangane : Chana dal payasam with jaggery. Not too different from the Kerala version.



Filed under Beverages, Soups and Salads, Side Dishes, Sweets and Desserts, Thali

Arunachal Pradesh – Tibetian Thukpa


Looks like my talk about thalis(complete lunch platter) was a bit premature as I ended up struggling to find even one authentic dish from the next (in the alphabetical order) state, Arunachal Pradesh.

I did talk to my friend from the region, but he said, the natives eat locally available food – mainly non vegetarian, and their life style was totally different 20 years back when he left the place. Now a days, things have changed and the cuisine too has changed to accommodate what the rest of India eats (dal chawal), but 20 years back the barter system was still on. Cooking was mainly boiling of the items with local herbs. It would taste simple, yet divine and very light on stomach.

So I asked about the only dish that seem to be available online – thukpa. He said it’s Tibetian, but the monks there have it. Now, you get thukpa and momos a lot there. His description of thukpa was also simple. He said, boil the stock. Add the veggies and cook till done. Add cooked noodles and boil again. Flavour as you wish and you are done!

Since I couldn’t find any other recipe, I too decided to go the thukpa way for Arunachal Pradesh. thukpa-001

Recipe inspired from: Delhi Belle

Serves : 2


  • Butter/ghee/Oil           :               1 tsp
  • Ginger garlic paste      :              1 tsp (optional)
  • Onion                                :               1 small, diced
  • Chilli powder                 :               1/2 tsp or per taste
  • Mixed veggies               :               1.5 cups ( I used 1 small potato, 1/2 a yellow capsicum, 1 small tomato, beans and some spinach)
  • Soya sauce                     :                2 tsp, or per taste
  • Water/ stock                :                2 to 2.5 cups
  • Cooked noodles for two
  • Salt and pepper, per taste
  • a little lemon juice, optional


  1. Cook the noodles per the packet instructions and keep aside.
  2. In a pan, heat the butter or ghee or oil. Saute the diced onions and ginger garlic paste until onions are done.
  3. Add the water/stock and bring it to boil. Add the vegetables except the spinach, cover and cook until done.
  4. Add salt and pepper and soya sauce. Check the seasoning and adjust.
  5. Add the cooked noodles and cook for 2-3 minutes more and take off the heat.
  6. Add the lemon juice, if preferred and serve hot.

thukpa-002 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39


Filed under Beverages, Soups and Salads

Juices and Milkshakes


“I also want to go. All my friends are going.” The child wailed.

“Come on, listen to me. It’s expensive and moreover the classes are on weekends. So we can’t go anywhere on Sat and Sundays. Now drink your milkshake while it’s still cold” replied the weary mother, for the hundredth time.

“I don’t care! I don’t want to go anywhere. I want to learn cricket. I want to go for the coaching. Everyone is going, only you are not sending me.” The child went on for some more time.

The mother ignored the wailing and went on about her tasks. “Just over 5 and so much of tantrum. We have already bought a whole lot of toys just because of peer pressure. At his age, I was playing with rocks and stones in the backyard and I was happier. This generation doesn’t seem to be happy even when they have everything”, the mother reflected.

That night they were going for their walk. The moon was shining bright in the sky. She looked up and asked her son,”Look how beautiful the moon is! Tell me, which one is more important – the Sun or the Moon?”

“The Sun, mama! It’s so much ‘lighter’ than the moon!”

The mother started laughing. “Yes, the Sun gives more light than the moon, son!” And as she looked up at the moon, flashes of her childhood passed through her mind. Of her father asking the same question. Of him laughing at her answer. Of the sweet memories of her playing with her sisters.  Of her childhood. Of her tantrums.

The things she fought for were different. It was comics, a fancy pencil box or a colorful school bag. Those were always extravagant in her parents’ eyes. “Just like how my son’s demands seem unreasonable to me”, she thought.

“Children will always demand things. It’s the parents who have to differentiate the need and the want and the affordability.” Her father’s words came back to her now.

She smiled as she ruffled her son’s hair. She knew a peace that wasn’t there before and slowly they walked towards home.


‘Food with Fiction’ is the theme for the week. The above is a piece of writing and not real.

The recipes here today are are Banana Peanut Butter Smoothie, Muskmelon (Cantaloupe) Juice and Watermelon milkshake, all perfect for sports enthusiasts – kids and adults both.

Check out the Blogging Marathon Page to know what other participants are doing.  Linking this recipe to Valli’s Kid’s Delight, hosted this month at The Pumpkin Farm.


Banana Peanut Butter Smoothie


  • Banana       :        1
  • Milk            :         3/4 cup (or more according to the consistency you want)
  • Peanut butter :  2 tbsp
  • Sugar         :         2 tsp
  • Chocolate :    1 small piece (optional)


  1. Blend everything together. Adjust the milk quantity according to the thickness you want.
  2. Serve in tall glass decorated with whipped cream.


Muskmelon (Cantaloupe) Juice


  • Musk melon/cantaloupe :        2 cups chopped
  • Milk            :         1/2 cup (optional)
  • Sugar          :           1 tbsp


  1. Blend everything together. I didn’t add milk for this one.
  2. Serve in tall glass decorated with whipped cream.

strawberry milkshake

Watermelon Milkshake


  • Water melon :   2 cups cubed
  • Milk                  :   1/2 cup (or more according to the consistency you want)
  • Sugar               :    1 tbsp


  1. Blend everything together. Add more milk if you prefer.
  2. Serve in tall glass decorated with whipped cream.



Filed under Beverages, Soups and Salads, Break Fast Recipes

Mango Banana Milkshake


There is an eternal battle in my mind when it comes to overripe bananas. “Milkshakes or Banana bread?” is the question.

Milkshake is easy to make, it has no fat and not much of sugar either. But if you have ever eaten a piece of banana bread, you will understand why I prefer it over any number of milkshakes.  Well, its yum, moist, sweet and soo good!

So I usually buckle under the pressure and make a banana bread.

Healthier the milkshake may be, but there aren’t any takers for it at my place. But jazz it up with a bit of this and that, the glass becomes empty before you even count up to 5.

Strawberries, mangoes, apples are all great additions to the regular banana shake. Today’s shake is a mix of mangoes blended with bananas and served in a tall beautiful glass.



  • Banana                       :        2 medium
  • Mango                        :        1 big
  • Milk                             :        1 cup (or more per taste)
  • Sugar                           :        1 tbsp. (optional)


  1. Peel and dice the mango and banana.
  2. I like it thick, so I don’t add too much of milk. You can adjust this according to the consistency you prefer.
  3. Blend in a mixie jar or blender with milk and sugar. Done!
  4. Serve chilled. Makes two big glasses.


The recipe is linked to Blogging Marathon 31. Check all about it here in the Blogging Marathon page.

This post is also off to Valli’s Kids’ Delight, hosted by Chef Mireille this month and Valli’s Summer Mela.


Filed under Beverages, Soups and Salads

Apple Dates Milkshake

apple date milkshake
My morning is noon for rest of the world. It’s better to have lunch than breakfast at that time. Yet, every single day, my father prepares breakfast for me. I think that’s what you call as optimistic attitude…

Anyway, I have told him not to make anything for me in the mornings. If I am too hungry, I make a quick milkshake for myself. And this particular milkshake has a speciality – its been in my bookmark list for a really long time.

Unfortunately, I was a bit let down by the taste of this milkshake, but I told myself it’s healthy and that’s more important. So in case you are ready to brave a healthy milkshake, go ahead and make these. Add a scoop of ice cream or a bar of chocolate while blending to make it much more tasty and totally sinful!

Check out the Blogging marathon page for recipes from other participants.

apple date milkshake

Recipe Source: Ramya’s Recipes

  • Apple. : 1 big
  • dates. : 5-6
  • sugar/honey, optional
  • milk. : 1 cup


  • Soak deseeded dates in half cup warm water for ten minutes.
  • Core and dice the apple and blend with the soaked dates, milk and sugar or honey.
  • Serve chilled. Makes one really big glass.

apple date milkshake

This recipe is off to Swathi’s Favorite Recipes. This month’s host is Pallavi and the theme is Bookmarked Recipes.


Filed under Beverages, Soups and Salads, Break Fast Recipes

Goan Sol Kadhi without Coconut Milk (Futi Kadhi)


New recipes at the dining table is not the only thing I have gained through blogging. Bonding with a whole new set of vibrant, food-happy friends is my greatest gain through blogging.

And new recipes through them is even more valuable :-). This is one such recipe. The recipe is from a very close Mad Scientist’s Kitchen and the kokum I have used came from a very dear Pumpkin Farm. And the toaster is a gift from Veena when we had met at the Citi centre mall sometime back.

Everything about this recipe is close to my heart. It brings back fond memories of our BM 25 Meet! And how we exchanged gifts, how excited all of us were and what a nice time we had! And I can never stop without mentioning Vaishali’s (and her whole family’s, actually) warm hospitality!

And yes, the kokum I have used is from Pradnya’s gift set. And I referred Archana’s space for the recipe.

So, raising a toast to all my BM friends!

Check out the Blogging Marathon page to know who we are and what we are serving today!


Recipe Source : Futi Kadhi @ The Mad Scientist’s Kitchen

Makes : 2 Glasses


  • Kokum            :         10-12 dried ones
  • Water              :           2 – 3 glasses (400 – 500 ml)
  • Sugar               :           1 tbsp
  • Salt                   :           per taste
  • Hing                 :          a pinch
  • Garlic               :          2 crushed
  • Chilli                :          1 chopped
  • Coriander leaves :    1 tbsp, chopped


  1. Soak kokum for 3-4 hours in 2 glasses of water. Strain and discard the pulp.
  2. Add the sugar, salt, hing. Mix till the sugar is dissolved.
  3. Add the crushed garlic, chopped chillies and coriander leaves. Do a taste test and adjust seasonings or add more water accordingly.
  4. This drink will tickle your sweet, sour, tangy and spicy taste buds! Sip in and enjoy!



Filed under Any Time Foods, Beverages, Soups and Salads

Mushroom Noodle Soup

There are times when I feel that the jewel of my kitchen is my Microwave. I can sometimes even feel the waves of envy from the other appliances towards it. And no wonder why…I use it everyday, and for almost everything! Even for my cooking experiments.

And speaking of experiments, this noodle soup was one of the rare ‘make it up as you go’ recipes. And luckily, it turned out tasty.

And I say ‘luckily’ because half my experiments end up in the dust bin :D.

This is my entry for the last day of Blogging Marathon 24, under the theme : Cooking with Electrical Appliances. Check out the Blogging Marathon page for more themes and more recipes from the participants.


  • Noodles                    :             1 packet, cooked per packet instructions
  • Carrot                       :             1 medium, sliced thin and long
  • Mushrooms             :              4-5, sliced
  • Spinach leaves        :             4-5 leaves, shredded
  • Veg.Stock/Water   :              2 cups (or more)
  • Salt & Pepper


  1. Cook noodles per packet instructions and keep aside. I usually immerse them in water, with a pinch of salt and a tbsp of oil, and cook for 3-4 minutes in MW. Drain and keep aside.
  2. In a MW proof bowl, add the sliced mushrooms, carrots and cook for 2-3 minutes till it is soft, stirring once in between.
  3. Once its cool, add water or stock and seasonings and the spinach leaves to it. Cook again for a minute or two. Add the noodles and more water, if required, and cook for 3-4 minutes. Check seasonings and serve hot.


Filed under Beverages, Soups and Salads

Wonderland Drink Me Potion

Reading was an important part of our growing up and our childhood was full of books – Amar Chitra Kathas, Tinkle and lots of local magazines for kids. As we grew older my mother – who is an avid reader, started introducing translated version of Children’s classic books. Once you are done with the translated book, there is an automatic interest in reading the original.  She would then get it from the library.

So when I thinking about a recipe for the third day of Blogging Marathon, for the theme ‘Storybook Based Recipes’, my thought went to the all time classic Alice in Wonderland.

I was planning to bake the ‘Eat me’ Cookies, but then changed my mind and settled on the magical shrinking potion. I made rose milk syrup, but unfortunately I had only orange-red food color. So my syrup turned out to be orange! A drawback indeed! I didn’t ponder much on it since the taste was correct.

This is a simple sugar syrup (half cup each of sugar and water) cooled, flavored with a tablespoon of rosewater and a few drops of rose essence. A pinch of pink color (or the disastrous orange, in my case) is added for color.

Check out the other participants of Blogging Marathon here.

Linking this post to Srivalli’s Kid’s DelightCooking From storybook hosted by Archana


Filed under Beverages, Soups and Salads

Butterbeer Latte

Being an ardent Harry Potter fan, I expected a lot from the Harry Potter recipes too. Though I won’t say this latte was bad, it was quite different from what I expected. Kiddo loved it, hubby found it sweet and I found it messy to be clicked :)

This is the second recipe under the theme Storybook Recipes for Blogging Marathon. Check out the other participants here in the Blogging Marathon page.

You can check out here for the original recipe.

This recipe is off to Srivalli’s Kid’s DelightCooking From storybook hosted by Archana


Filed under Beverages, Soups and Salads