Hazelnut White Chocolate – Christmas gift idea

Hazelnut White ChocolatePreparation time: 5-7 mints
Cooking time: 3-4 mints
Makes: 4 pieces

100 grm good white chocolate bar
1 tbsp roughly chopped hazelnut
2 tsp chopped raisins
1 tsp butter
1/4 tsp chat masala
1/4 tsp cinnamon


  1. Place chopped hazelnut on a microwave proof plat and spread it. Sprinkle chaat masala on it and microwave it for 2 minutes on high heat. Keep it aside.
  2. Take white chocolate in a microwave proof bowl, place it into microwave on high hit for 30 seconds. Stir it and place it back into microwave for another 30 seconds on high heat. Follow the same until chocolate is completely melted.
  3. Now add 3 tspn hazelnuts to chocolate along with cinnamon and butter. Mix it well.
  4. Take a table-spoon of mixture and pour it on plastic covered plate, garnish it with remaining hazelnuts and raisins. Follow the same for the rest chocolate mixture.
  5. Now place the tray in freezer for 15 minutes and enjoy.

Butter is optional in this recipe. I feel it gives shine to chocolate that is the reason I have used it.


Potato Peanut Curry

potato-peanut curryPreparation time: 5-10 mints
Cooking time: 5-7 mints
Serves: 4

450 grm potato (boiled and peeled)
1/2 cup coarsely ground peanut
2 tbsp oil
1 tsp cumin seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
1 tsp salt
1/2 tbsp lemon juce
1 tbsp sugar
2 finely chopped
4-5 curry leaves green chillies
coriander leaves to garnish


  1. Cut the potatoes in bite size cubes.

  2. Heat oil in a pan (I will suggest to use non-stick pan). Once oil is hot add cumin seeds. Let it  sputter and add asafoetida, chillies and curry leaves along with ground peanut.

  3. Let it cook for 1-2 minutes or till peanut turns light golden brown. Now add potatoes and other remaining ingredients and mix it gently. Make sure potatoes are evenly coated with oil. If needed use more oil at this point.

  4. Let it cook for 4-5 minutes on medium high heat. Stir it occasionally.

  5. Once it’s evenly cooked garnish it with coriander leaves and serve it warm.

Serving Suggestions:
you can serve it with poori (indian bread), plain yogurt etc.

You can also use canned potato to prepare this recipe to make it quicker.

Winter Wonder Bite – Christmas gift idea

Winter Wonder BitePreparation time: 5-10 mints
Cooking time: 5 mints
Makes: 6 pieces

1/4 cup date spread
1/2 cup shredded dry coconut
1 tbsp charoli (Buchanania lanzan)
2 tbsp shredded almond
1 tsp poppy seed
1 tsp clarified butter (ghee)
1/2 tsp all spice mix


  1. Take clarified butter in a microwave proof bowl, place it into microwave on high hit for 2 minutes. Once ghee is melted add poppy seed and shredded coconut in it and place it back into microwave for another 2 minutes on high hit.
  2. Now add date spread, charoli, 1 tbsp almond and all spice mix in it. Mix it well and place it back into microwave for 1 minute on high hit. (If you can not get hold of date spread just take 1/2 cup of dates and saute it in a pan on medium low heat with a teaspoon of ghee until it become paste alike and use it)
    Winter Wonder Bite
  3. Let it cool for a while and make bite size balls or you can give different shape by placing it in a silicone mould as you can see in above picture. Garnish it with remaining almond. Place ready balls into freeze for 1 hour to set and serve.

Dates are rich in dietary fibre, iron content and being high in sugar level, they help to boost energy level instantly.

Kale Sweet Corn Cheese Grill

Kale Sweet Corn Cheese Grill

Preparation time: 5-10 mints
Cooking time: 10 mints
Serves: 6
Makes: 6 sandwiches

12 slices bread
butter to spread
ketchup to drizzle

1/2 cup chopped kale leaves
1/4 cup frozen sweet corn
1/4 cup chopped onion
1/4 tsp pepper powder
1 tsp mixed herb
1 tsp salt
6 cube dolcelatte cheese (25 grm cube) (you can use any cheese you want)


  1. Mix kale leaves, sweet corn and chopped onion in a microwave proof bowl and add salt, pepper and mix herb in it.

  2. Now microwave this mixture for 2 minutes on high heat. Now give a stir and put it back in microwave for 2 minutes on high heat again. Keep this mixture aside.

  3. Butter the slices of bread on one side. Devide mixture in 6 parts and place it on bread (with the buttered side facing downwards)and top it with cheese cube. Drizzle some ketchup on it and cover it with another slice of bread (with the buttered side facing upwards)

  4. Place a pan on stove over high heat until hot. Once pan is hot, grill the sandwich both side, till both the sides turn golden brown. (You can also use a grilling machine or oven to prepare this recipe.)

  5. Serve it hot.

Serving Suggestions:
you can serve it with green chutney, ketchup or any dip that you enjoy.

Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium.

Quick Cheesy Pasta

Cheesy Pasta

Preparation time: 5-10 mints
Cooking time: 10 mints
Serves: 2

1 cup penne pasta
1/2 cup frozen mix veg
1 tbsp grated cheddar cheese
1 tbsp olive oil
1 tsp mixed herb
1 tsp salt
1/2 tsp pepper powder
1/2 tsp thyme


  1. Bring a large pot of lightly salted water to boil. Add pasta with mix vegetables and cook for 8 to 10 minutes or until it becomes soft. Drain it.

  2. In a large bowl toss drained pasta with cheddar cheese, olive oil, herbs, salt, pepper and thyme.

  3. And serve..serve it warm.

Serving Suggestions:
you can serve it with fresh salad, or eat it on its own!!

To make this dish more fibrous and low fat, add more vegetables.

Eggless Chocolate Cake

Chocolate Cake

Preparation time: 5-10 mints
Cooking time: 30 mints
Serves: 8

1½ cup all purpose flour
1 cup sugar
¼ cup sifted unsweetened cocoa powder
1 tsp baking powder
¾ tsp  baking soda
¼ tsp salt
½ tsp cineman
1 tsp coffee
1/3 cup melted unsalted butter (if you use salted butter then omit salt from recipe)
1 cup warm water
1 tbsp lemon juice / vinegar
1 tsp vanilla extract

For chocolate frosting:
170 grm semi-sweet chocolate (chopped)
180 ml heavy cream
1 tbsp unsalted butter (optional) (using butter will give shine to your frosting)


  1. Preheat your oven to 177°C. Place oven rack in center of oven.

  2. Take a big mixing bowl and stir all the dry ingredients together. Stir it well.

  3. Now, add lemon juice, vanilla extract to warm water and pour it in to the dry cake mixture. Also add butter to cake mixture and mix it well until well blended.

  4. Pour ready cake batter to greased cake tin and cook it in oven for 30 mints or until a toothpick inserted in the center of the cake comes out clean.

  5. Remove it from oven and place it on a wire rack to cool.

  6. To prepare our frosting, place chopped chocolate, cream and butter in a microwave bowl.

  7. Heat it in microwave over high heat for two minutes. Now whisk it and put it back in microwave for 30 seconds and repeat the process until the chocolate is completely melted and you can incorporate it fully into the cream. Let stand at room temperature until it is of pouring consistency.

  8. Now pour the frosting over the cooled cake. Let stand until frosting has thickened. Once frosting is set remove the cake from cake tin and serve.

Serving Suggestions:
you can serve this cake on its on or with a dollop of whipped cream.

To serve this cake hot, place serving portion on a microwave proof plate and microwave it for 30 sec. on low heat and serve it with a scoop of ice-cream.

Chickpea Salad Italian Way

Chickpea Salad Italian Way

Preparation time: 5-10 mints
Serves: 2

1 can of chickpea (400grm)
1/4 cup grated carrot
1 tbsp raisin
1 tbsp sunflower seeds

Salad Dressing
1 tbsp honey
1/2 tbsp lemon juice
1/2 tbsp olive oil
1/4 tbsp dijon mustard
1/2 tsp black pepper powder
salt to taste


  1. To make your dressing for salad, take olive oil, honey, lemon juice, dijon mustard, salt and pepper in a mixing bowl. Mix it well.

  2. Now mix chickpeas, carrot, raisin and sunflower seeds in a big mixing bowl.

  3. Pour salad dressing over this mix and stir it well and serve.

Serving Suggestions:
you can serve it with fresh leafy salad, or with a main.

To make spooning honey easier, dip the spoon in hot water first.

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…

Khaman Dhokla

Khaman Dhokla

Preparation time: 10 mints
Cooking time: 6 mints
Serves: 4

1 cup besan (gram flour)
1 1/2 tbsp rava (semolina)
salt to taste
3 tbsp sugar
1 lemon juice
1 tsp ginger
1 tsp green chilli paste
1/2 tsp vinegar
1/2 tsp soda bicarb

For tempering:
2 tbsp sunflower oil
1½ tsp mustard seeds
¼ tsp asafoetida
5-6 curry leaves
1-2 green chillies


  1. Combine all ingredients in a bowl except soda by carb and vinegar.

  2. Make a batter using water. We need sauce like consistency for batter.

  3. Now, first add vinegar to soda bicarb and add this bubbles mixture to the batter and mix it well.

  4. Divide batter in three parts and pour 1 part of the batter in greased microwavable container and cover it with the lid. ( you can also use cling film to cover container)

  5. Microwave it for 3-4 minutes depending on your microwave.

  6. Allow to stand for a minute or two and once its cool you can cut them in square or diamond cut pieces.

  7. Follow the same procedure for remaining batter.

  8. For the tempering, heat the oil in a pan. Once the oil hot add mustard seeds and let it crackle, now add asafoetida, curry leaves and green chillies to it.

  9. Now add all the dhokla pieces to the pan and mix it well. ( you can also use 1-2 tbsp water to give it bit moisture while tempering)

Serving Suggestions:
you can serve this with besan chutney, green chutney or ketchup.

Baking soda reacts with acidic components like vinegar, lemon in batters, releasing carbon dioxide, which causes expansion of the batter.
It also forms the characteristic texture and grain in pancakes, cakes, quick breads, soda bread, and other baked and fried foods.