Jacket Potato with Beans and Coleslaw

Preparation time: 5 mints
Cooking time: 45-50 mints
Serves – 4

4 baking potatoes
1 tbsp oil

For Serving
1 can baked beans (400 grm)
home made coleslaw


  1. Scrub the potatoes and prick in several places with a fork.
  2. Place in a microwave bag and microwave it for 15 minutes on high.
  3. Pre heat oven to 200C/180C.
  4. Cook the potatoes until tender (you may need a more or less time depending on the size of your potatoes and your microwave).
  5. Once potatoes are done put a few drops of oil over each one and rub it all over the skin.
  6. After that, rub in some salt and pepper – salt will draw out the moisture from the skin and, together with the oil, provide more crunchiness.
  7. Now place the potatoes straight on to the centre shelf of the oven and let them bake for 30 minutes, or until the skins are really crisp.
  8. Serve immediately because, after you remove jacket potatoes from the oven, they lose their crispness very quickly.


  1. Split open the potatoes and spoon in the beans.
  2. Take some coleslaw with it.
  3. Serve immediately.

Cold days require comfort food, give yours a health boost with home made coleslaw…


Urad Dal – One Pot Recipe

urad dalPreparation time: 10 mints
Cooking time: 25-30 mints
Serves – 3 – 4

1 cup urad dal (white lentil)
½ cup chopped tomato or tomato puree
1 chopped green chilli
½ roughly chopped red chilli
5 garlic cloves finely chopped
2 tbpn ghee (clarified butter)
½ tspn mustard seeds
½ tspn cumin seeds
½ tspn asafoetida
½ tspn turmeric powder
½ tspn chilli powder
½ tspn cumin and coriander powder
1 tbsp lemon juice
salt to taste
5 cups water
coriander leaves (to garnish)


  1. Heat ghee in a pressure cooker. Once hot, add mustard seeds and cumin seeds.
  2. When they crackle, add asafoetida, turmeric powder, chillies, garlic, chopped tomato and saute them for a minute.
  3. Now wash urad dal and add it to cooker stir it well and add all remaining ingredients.
  4. Close the lid and let it cook for one whistle on high heat. Now let it simmer for 15-20 minutes on low heat with lid on.
  5. Turn off the heat and let it rest for 10 minutes.
  6. Garnish it with coriander.
  7. Serve it hot.

Simple, easy and delicious Urad Daal..

Courgette Pancakes

Courgette Pan CakePreparation time: 10 mints
Cooking time: 5-7 mints
Serves – 2 – 3

2 medium size courgette (grated)
1 cup chick pea flour
1 tbsp lemon juice
1 tsp salt
1 tsp chili powder
1 tsp cumin and coriander powder
½ tsp turmeric powder
½ tsp all mix spices powder (garam masala)
water to make batter
oil to pan fry


  1. Place grated courgette in a large mixing bowl and add all the ingredients and stir it well add some water to adjust the consistency of batter. (thick pouring consistency)
  2. Preheat griddle or frying pan to medium-high heat. Rub griddle or frying pan with oil before cooking each batch of pancakes. (You can use more oil if you like)
  3. Spoon about 2 tablespoons of batter for each pancake on hot griddle. Cook until bubbles begin to form, about 1½ minutes, turn pancake over and continue to cook for another 1 to 1½ minutes or until pancakes are done. (You may need to adjust heat, depending on the type of griddle or frying pan you are using.)
  4. When pancakes are done, serve immediately.
  5. Serve with your choice of jams, syrups and add a dollop of soured cream or yoghurt.

Courgettes contain very few calories and have a high water content, which makes them a dieter’s friend.

Methi Thepla

Methi Thepla

Preparation time: 10 mints
Cooking time: 10 mints
Makes – 8 pieces

1 cup wheat flour
¾ cup gram flour
1 cup finely chopped methi (fenugreek)
½ tsp turmeric powder
1 tsp chilli powder
1 tsp cumin and coriander powder
1 tsp salt
1 tsp jaggery
¾ cup yogurt
oil to cook


  1. Combine the wheat flour, besan and the remaining ingredients in a bowl, mix well and knead into a soft dough. Use extra water if needed.
  2. Keep it aside for 20-30 minutes.
  3. Now divide the dough in to 8 equal portion and roll out each portion into a circle.
  4. Preheat a pan on medium heat and cook each portion both side using 1 tea-spoon oil till golden brown spots appear.
  5. Serve it with yogurt raita or ghee jaggery.

Kids love this dish and Fenugreek health benefits are multitude.

Couscous-Stuffed Peppers

Stuffed Capsicum

Preparation time: 10 mints
Assembling time: 40 mints
Serves: 4

4 large peppers
½ cup couscous
¼ cup shreded carrot
¼ cup finely chopped onions
4-5 garlic cloves finely chopped
1 tbsp coriander
1 tbsp oil
2 tsp salt
2 tsp pepper
1 cup shreded cheese
Boiling water


  1. Preheat the oven to 200C.
  2. Cut the peppers in half through the stalks and scoop out the seeds.
  3. Drizzle one tablespoon of oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
  4. Place cous cous in a large bowl & covering with boiling water so that all cous cous is covered & there’s about 1/2 cm extra water. Keep it aside for 10 minutes to soak.
  5. Once, cous cous is soaked, fluff it up with a fork. Add carrot, onion, garlic and coriander in it. Season it with salt and pepper and mix it well.
  6. Spoon cous cous mixture into the pepper halves. Cover it with shreded cheese.
  7. Place it back in to the oven for 15 minutes, until the cheese is golden.
  8. Serve it hot with a salad.

Capsicum peppers are rich sources of antioxidants and vitamin C. Compared to green peppers, red peppers have more vitamins and nutrients.
Red peppers have twice the vitamin C content of green peppers.

Veg Noodles – Indo Chinese Fusion

Hakka Noodles

Preparation time: 5-10 mints
Cooking time: 10-15 mints
Serves: 4

250 grms spaghetti ( use any noodles you want)
1 cup thinly sliced onion
1 cup thinly sliced cabbage
1 cup thinly sliced mix capsicum
1 tbsp thinly sliced ginger
1/4 cup chopped spring onion
1 tsp salt
1 tbsp oil
Water to boil noodles

For Sauce
2 tbsp soya sauce
1 tbsp vinegar
1 tbsp chocolate spread or sauce
1 tsp peanut butter
1 tbsp sugar
1 tsp hot chilli sauce


  1. Heat water in a large pan, add noodles and salt and let it boil for 5-7 minutes or until its done. Follow packet instructions.
  2. While its cooking, heat oil in a non stick pan, add ginger and onion to it. Let it cook for 2-3 minutes. Now add cabbage, capsicum and salt, let it cook for 5-7 minutes.
  3. Meanwhile to prepare sauce, mix all sauce ingredient and microwave it for 30 seconds on high heat. Mix it well.
  4. Once noodles are done run it through cold water and add it in vegetable mix, also add prepared sauce to it and give it a stir.
  5. Let it cook for 4-5 minutes until noodles are covered with sauce.
  6. Serve it hot.

Instead of vinegar you can also use lemon. If you don’t have chocolate sauce then add any jam, it will give a distinctive sweet flavour to your sauce.

Sev Usal


Preparation time: 10-15 mints
Cooking time: 15-20 mints
Serves: 4-5

2 cup frozen peas
1 can chopped tomato
4 finely chopped onion
10 thinly sliced garlic cloves
3-4 chopped small green chillies
½ tbsp ginger paste
1 tbsp lemon juice
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafoetida
1 tsp turmeric
1 tsp paprika powder
1 tsp coriander and cumin powder
1½ tsp salt
2 cups water

For Serving
3 medium size chopped boiled potato
3 wine tomato chopped
coriander for garnishing
Green Chutney
Tamarind Chutney
Sev ( besan flour snack)


  1. Heat the oil in a large pan. Add mustard seeds, cumin seeds and asafoetida. Let it splutter, now add garlic, chilli and ginger paste saute it until light golden brown.
  2. Add chopped onion, turmeric and salt. Sauté on a medium flame till they turn translucent.
  3. Now add tomato and peas to it and let it simmer for 3-4 minutes and add water and paprika powder.
  4. Cover the pan with lid and let it simmer for 10 to 15 minutes on medium heat.
  5. Turn off the heat and add lemon juice and coriander-cumin powder to it and stir it.
  6. Serve it hot, in a soup or pasta bowl. Add both the chutneys as per your taste, top it up with tomato, potato and sev, garnish with coriander and enjoy..

Originally this recipe is made with dry white peas soaked over night in water and then pressure cook it. To make it quicker I have used frozen peas.

Mix Vegetable Handvo

HandvoSoaking Time:  30 mints
Preparation time:
15 mints
Cooking time: 40 mints
Serves: 4

1½ cup ready handvo mix
1/4 cup grated bottle gourd
1/4 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped broccoli
1/4 cup green peas
1/4 tsp soda bi-carb
1/4 tbsp lemon juice
1 tbsp ginger-green chilli paste
1/2 tbsp grated garlic
1/4 tsp turmeric powder
2 tbsp oil
salt to taste
Luke warm water to make handvo batter
Sunflower seeds and Sesame seeds for garnishing


  1. In a large mixing bowl, take ready handvo mix and prepare thick mixture with water. Keep it aside for 30 minute.

  2. After half an hour, preheat your oven to 180°C.

  3. Combine all vegetables and dry ingredients in to handvo batter. Except soda bi-carb and lemon juice. Mix everything well.

  4. Now, add soda bi-carb and lemon into the mixture and mix it well. It will make batter foamy.

  5. Grease the baking tray with little oil and pour the batter in it. You can be creative and use any shape. I have used muffin tray. You can also use cake tin.

  6. Sprinkle some sunflower seeds and sesame seeds over it.

  7. Cover baking tray with aluminum foil and bake at 180°C for 30 minutes.

  8. Now remove the foil and let it cook for another 10-15 minutes until light golden crust forms.

  9. Let it rest for a while, around 10-15 minutes and serve.

  10. You can also add hot oil tempering on it once it ready. To prepare tempering, heat some oil in a small skillet, add musterd seeds, asafoetida and few curry leaves in it.
    Now drizzle this over handvo.

Serving Suggestions:
you can serve it with ground nut oil and chat masala mix, green chutney, plain yogurt.

To make ground nut oil mix add 1 tsp chat masala to 1 tbsp oil and enjoy…

Stuffed Pepper and Sweetcorn Pizza

Pizza Paratha

Preparation time: 10 – 15 mints
Cooking time: 15 mints
Serves: 4
Makes: 2 pizzas

1 cup Wheat flour
1 cup plain flour
1 tsp salt
1 tbsp oil
1 tsp honey
1 tsp dry active yeast
1 tbsp dry mixed herbs (optional)
lukewarm water

For stuffing:
1 cup finely chopped Mix Peppers (Capsicum)
¼ cup sweetcorn
¼ cup finely chopped onion
1 tbsp finely chopped jalapenos
½ cup grated cheddar cheese
1 tsp crushed chillies
½ tsp salt
½ tsp black pepper
1 tsp dry thyme (optional)
10 to 12 roughly chopped fresh basil leaves (optional)


  1. In a large mixing bowl, combine all ingredients. Mix until all ingredients are fully incorporated, and then remove dough to a floured (wheat/plain flour) work surface. Knead for 5 to 8 minutes or until the dough is smooth but firm.

  2. Cover the dough with a  warm, damp cloth and set in a warm spot for 30 to 40 minutes or until dough has risen to almost 1 1/2 times its size.

  3. Now, for stuffing, mix everything well in a mixing bowl. Keep this mixture aside to marinate.

  4. Once the dough is risen well, divide it into 2 evenly sized balls. Now take one part and dust it with dry flour. Use and rolling pin to roll into 4-inch in diameter round. Place one part of stuffing on it and seal it from all sides. Ensure the dough is well sealed without any cracks by pinching it all together until smooth. Now dust it with dry flour and roll it with rolling pin. Finish the 2nd pizza dough same way.

  5. Place ready pizza on baking trays and cover it. Keep them aside for 15 minutes.

  6. Preheat your oven to 180°C.

  7. Bake pizzas in the preheated oven for 15-20 minutes or until golden all over.

  8. Serve hot from the oven.

Serving Suggestions:
you can serve it with mayonnaise, pizza dips.

Any dough containing grains, seeds or whole wheat flour, rises much more slowly and will not double in bulk. Using plain flour only will make the process faster.