Broccoli, Cabbage, Fruit and Nut Salad

While scrolling through my ‘Reader’, I came across this super tempting picture of a “Bulgur Wheat Salad with Thai Mango Dressing”.

I happen to love anything with purple cabbage (also known as red cabbage), and I just couldn’t wait to try my very own version of a salad with my favorite purple cabbage in it, and with the ingredients I had in hand. πŸ˜€


Serves – 2

Purple Cabbage – 1/2 cup
Broccoli florets – 1/2 cup
Apple – 1
Raisins – 1/4 cup
Nuts – 1-2 handful
Mayonnaise – 1 tbsp
Cinnamon – 1 pinch

Step 1: Shred the purple cabbage. Finely chop the broccoli and apple.

Step 2: Cut each raisin into half, and crush the nuts into tiny its-n-bits.

Step 3: Mix it all, with some mayonnaise and a pinch of cinnamon.



Garlic Prawn Noodles

DSC00637 - Copy.JPG

On a busy day, or just on days when I’m too lazy, I love experimenting with pasta or noodles, just because they are too much fun to work with, and always end up tasting great πŸ™‚

A simple prawn-garlic combo, is loved by all. I’ve also added some finely chopped broccoli, so that my hubby doesn’t end up removing the chunky broccoli πŸ˜‰ πŸ˜€

Serves: 2

Cooked Spaghetti/Chinese Noodles – 2 cups
Olive Oil – 4 tbsp
Prawns – 1 cup
Broccoli Florets – 1 cup
Soy Sauce – 4-5 tbsp

Prawn Marinade:
Turmeric – 1 pinch
Chilli powder – 1 pinch
Salt – 1 pinch
Pepper corns – 1 tbsp
Garlic Powder – 1 tbsp (heaped)


Step 1: Marinate the prawn and set aside for a minimum of 30 minutes.

Step 2: In a non-stick pan, heat some oil. Stir fry the marinated prawns, until done.

Step 3: Finely chop the broccoli florets. Place in a bowl. Sprinkle some water over it, and microwave for 1 minute.

Step 4: Mix in the chopped broccoli along with the prawn. Add soy sauce. Cook for a minute.

Step 5: Toss in the cooked spaghetti/noodles. Mix well.


Tapioca with Tangy Chutney


Back home in Kerala, tapioca is one of the most loved snacks. In the olden days, it used to be grown in most homes, so they would just pluck and prepare, whenever they want. I guess it’s that love for tapioca, that my parents have. When they hear tapioca, or ‘kappa’, they just jump with joy like they’ve found their long lost love. πŸ˜›

One of the ways tapioca can be enjoyed is with a nice and tangy chutney.

Serves: 4

Tapioca – 2
Coconut oil – 3 tsp
Water – 1-2 tbsp
Shallots – 8-10
Green chilli – 3-4
Tamarind – a 1-inch piece
Salt – as per taste

Step 1: Peel/Chop off the skin of the tapioca. Chop into pieces. Immerse in water. Boil until done.

Step 2: In the mean-time, prepare the chutney. Blend the shallots, green chilli, tamarind. Add 3 tsp coconut oil andΒ  1-2 tbsp water at the end. Add salt as per taste.

Β Dip and enjoy. πŸ˜€


(This kind of boiled tapioca is usually eaten with this chutney, but you could also have it with some spicy fish curry. I had it with both, the chutney and the fish curry. πŸ˜‰ πŸ˜€ )


Masala Khichdi

Those who follow my posts definitely know how lazy I am. Nothing excites me more than one-pot meals. πŸ˜€ πŸ˜› What could do more justice than a tempting bowl of Masala Khichdi? πŸ˜‰

A few days ago, someone posted pictures of some drool-worthy Khichdi, on a food page I follow. It looked so good. I couldn’t wait to try it for myself. πŸ˜€


Serves – 6-8

Dal (Lentils) – 1 cup //(Soak overnight)
Brown Rice – 2 cups
Ghee – 3 tbsp
Onion – 2 (chopped)
Curry leaves – 8-10
Tomato – 2
Dried red chillies – 3 (crushed)
Ginger-garlic paste – 1 tsp (heaped)
Chopped Cabbage – 1 cup
Carrot – 2 (grated)
Potato – 1 (grated)
Turmeric powder – 1 tsp (heaped)
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Garam masala – 1-2 tsp
Water – 6 cups //boiled
Salt – according to taste

Step 1: Heat some ghee in a pressure cooker. Add onions. Saute until translucent.

Step 2: Add tomatoes and curry leaves. Cook until the tomatoes lose their raw flavor.

Step 3: Add in ginger-garlic paste, masala powders and the veggies. Mix well. Sprinkle some salt.

Step 4: Add in the rice, dal and water. Close and cook for 6 whistles or 30 minutes on low flame. Turn off flame. Set aside until all the pressure leaves the cooker. Adjust salt according to taste.

Step 5: Enjoy hot with curd, pickle and pappad. πŸ™‚





Prawn Biriyani (Veggie Loaded)

DSC00571 - Copy (2)

Biriyani is an all-in-one dish. One of the best options to go for, when you don’t want to prepare tons of dishes to get your daily nutrition. It has got carbs, protein AND your daily dose of veggies.

This one, is a simple and quick prawn biriyani, with lots of hidden veggies. πŸ˜€

Serves: 4-6

To cook the rice:
Rice – 1.5 cups
Cinnamon stick – 1
Cardamom pods – 6-8
Aniseed – 1
Cumin seeds – 1 tsp
Cloves – 4-5
Lime squeeze – 1 tsp
Rose water – 1 tbsp
Water – as required

Prawn Marinade:
Prawn – 1 kg
Turmeric Powder – 1 tsp
Chilli powder – 1 tsp
Salt – 0.5 tsp
Lime squeeze – 1 tbsp


Water – as required
Oil – 1 tsp + 4 tbsp
Ghee – 2 tbsp
Onions – 3 (chopped)
Curry leaves – a bunch
Ginger-Garlic paste – 1 tbsp
Turmeric powder – 1.5 tsp
Chilli powder – 2 tsp
Garam Masala – 1-2 tbsp
Pepper – 1 tsp
Cumin – 1 tsp
Coriander powder – 2-3 tsp
Tomato – 1 large (chopped)
Carrots – 3 (grated)
Beans – a bunch (chopped)
Capsicum – 1/2 (chopped)
Yoghurt – 1/2 cup
Chopped Spring Onion – 1/2 cup
Coriander leaves – 1-2 handful (chopped)
Pineapple essence – 1 tbsp (optional)

Step 1: Marinate the prawns and keep aside for 30 minutes.

Step 2: In a non-stick pan, heat 1 tsp oil. Drop the prawns into the pan along with 1/4th cup of water. Cook until done and the water evaporates.

Step 3: In a big non-stick pan, heat some oil and ghee. Add onions & saute until translucent.

Step 4: Add spices,chopped veggies, yoghurt and prawn. Mix well. Cook until done.

Step 5: In the mean time, to prepare the rice, boil water in a large pot, along with all the mentioned spices. Now add the rice. Cook until ‘almost done’.

Step 6: Drain the water. Transfer to rice to the same pan as the prawn-masala. Cover and cook until rice is completely cooked. Drizzle some pineapple essence & garnish with coriander leaves.

Enjoy hot with some Raita and pickle. πŸ™‚

Quick Raita:

Yoghurt – 1 cup
Water – 1/8 cup
Green chilli – 2 (finely chopped)
Onion – 1 (finely chopped)
Cucumber – 1 (finely chopped)
Salt – as per taste

Step: Grab a bowl. Mix everything well. I like to use my hands as I feel it helps incorporate the flavors better. πŸ™‚


Homemade Arabic Chicken Shawarma


Love Shawarma, but worried about how healthy or unhealthy it maybe to try one from out? Why not make it at home? πŸ˜€

Being born and brought up in Saudi, Shawarma is one thing I’ve literally grown up on. Having tried different kinds of them, this recipe is a combination of my favorite elements that make up a good shawarma. πŸ™‚

Shawarma is made by placing strips of meat or marinated chicken on a stick; an onion or tomato is placed at the top of the stack for flavoring. The meat is roasted slowly on all sides as the spit rotates in front of, or over, a flame for hours (see rotisserie). Traditionally a wood fire was used, now a gas flame is common.

To replicate this, I’ve used already cooked chicken, shredded, and stir-fried to get the slightly crisp textured chicken.

(Shred the chicken from any leftover chicken curry, or cook chicken in some basic spices.)

Since I’ve been planning to try this for a while, I had pickled some cucumber and beets last week, to use in this recipe.

Arabic Pickle Recipe:
Chop cucumber and beets. Drop into a glass jar. Add crushed garlic, salt and vinegar. Fill with water. Shake well. Use after a minimum of 3 days.

To mimic the garlic sauce used, I’ve made it the cheat’s way πŸ˜‰ using mayonnaise and garlic powder. πŸ˜€ πŸ˜€

Serves: 2

Pita bread – 2
Shredded-Cooked Chicken – 1 cup
Red chilli paste – 1 tsp
Lime squeeze – few drops
French fries – 1-2 handful
Mayonnaise – 6 tsp
Garlic powder – 1/2 tsp
Pickled Cucumber & Beetroot – according to taste
Mint & Coriander leaves – a handful (finely chopped)
Hot sauce/Ketchup – according to taste

Step 1: Prepare your french fries.

Step 2: Mix the chicken with red chilli paste and lime.

Step 3: In a non-stick pan, drizzle some oil, and toss in the chicken. Stir-fry until required texture is attained.

Step 4: Mix mayo and garlic powder, for the garlic sauce. πŸ™‚

Step 5: Assemble the chicken, garlic sauce, french fries, and pickles over the pita bread. Top with some mint & coriander. Add ketchup or hot sauce if required. Roll and enjoy. πŸ™‚



Lemon Chicken

DSC00596 - Copy

Flavorful chicken cooked in a fresh citrus-yΒ Indian-style gravy. That’s what I was craving for this morning. πŸ˜€

I decided to try lemon chicken.Β I quickly looked up some recipes, and picked the top two (Punjabi Lemon Chicken by Sanjeev Kapoor & Easy Indian Lemon Chicken by Sonis Food) and tried to come up with an adaptation of both, in my dish, and hoped for the best. It turned out to be wayyy above my expectations πŸ˜€

Serves: 3-4

Chicken Marinade:
Chicken – 750 gm
Lime squeeze – 1 tbsp
Salt – 1 tsp
//Marinate the chicken and set aside, at least until the onions are chopped and sauteed.
Oil – 4 tbsp
Cumin – 1 tsp
Ginger-Garlic Paste – 1 tbsp (heaped)
Dry Red chillies – 4 (crushed)
Chopped Onion – 1 cup
Turmeric powder – 1.5 tsp
Coriander powder – 2 tsp
Chilli powder – 1 tsp
Pepper powder – 1 tsp
Water – 1/4 cup
Yoghurt – 1 cup
Garam masala – 1-2 tbsp
Lime – 1 (Cut into halves and remove the seeds)
Mint leaves – a handful (finely chopped)
Vinegar – 0.5 tsp
Salt – according to taste


Step 1: In a non-stick pan, heat some oil. Add cumin seeds, ginger-garlic paste and dried red chillies.

Step 2: After a minute, add onions and saute until translucent. Mix in the turmeric, coriander, chilli and pepper powder.

Step 3: Toss in the chicken pieces, halves of a lemon, vinegar,chopped mint leaves and garam masala along with some water and about a cup of yoghurt.

Step 4: Add salt according to taste. Cook until done.



Malabar Fish Curry (Red & Spicy Kerala Fish Curry)



Rice and fish are like the staple foods of Kerala, or South-India, in general. Two of the most popular types of fish curry prepared by Keralites are … yellow curry and red curry πŸ˜› (That’s what I call them πŸ˜€ )

My Mom’s side, they make fish curry this way, the red and spicy way. But on my Dad’s side, they make the yellow style, which is basically fish cooked in coconut milk and sour mangoes.

So my Mom (in-law) promised to teach me to prepare fish, both ways. This is her recipe for the red kind-of curry. πŸ˜€


Fish – 750 gmΒ Β  (Wash well in lime and salt water)
Coconut Oil – 4 tbsp
Mustard seeds – 0.5 tsp
Chopped Onions – 1 handful
Shallots (small onions) – 6 (chopped)
Chopped Garlic – 2 tbsp
Chopped Ginger – 2 tbsp
Fenugreek (Uluva/Methi) – 0.5 tsp
Curry leaves – a handful
Turmeric Powder – 1 tsp
Chilli powder – 4 tbsp
Boiled water – as required
Malabar Tamarind (Kudampuli) – 1 handful
Salt – as per taste

Step 1: In a non-stickΒ  pan, heat some oil. Add in mustard, fenugreek and curry leaves.

Step 2: After a minute or two, add in the onions, ginger and garlic. Saute until the onions turn light brown.

Step 3: Mix in the turmeric and chilli powder, and give it a good stir, until the powder seems/smells like toast. Now add in half a cup of boiled water and saute until the oil separates.

Step 4: Add in the fish and coat well with the prepared masala. Cook for 5 minutes.

Step 5: Tip in a big handful of washed kudampuli.


Kudampuli / Malabar Tamarind

Step 6: Pour boiled water up to the level of the fish, such that the fish pieces are well immersed. Cover and cook for about 20-30 minutes, or until done.



Pasta with Spicy-Baked Sea food & Thyme-Veggies

We complete 11 months of togetherness! πŸ˜€ So obviously, I had to come up with something special for the night. πŸ˜€

Last Night’s Dinner:
Spicy-baked fish, prawn, thyme-flavoured-veggies & some pasta, coated with olive oil and garlic powder. Simple and healthy. πŸ™‚



Serves: 2

Fish fillet – 1
Prawns – 1 cup
Fish masala – as required
Tomato paste – 1 tbsp
Chilli powder – 2 tsp
Carrot – 1
Broccoli – 1 cup
Cooked Pasta – 1 cup
Olive oil – as required
Thyme – 1 tbsp
Garlic powder – 1 tsp (heaped)
Salt – as per taste

Step 1: Coat the fish and prawns in fish masala, tomato paste, chilli powder and salt as per taste.

Step 2: Coat the veggies with some oil and thyme.


Bake for 20 minutes or until done.

Step 3: In the mean time, cook the pasta. Once cooked, drizzle some olive oil and sprinkle some garlic powder. Mix well.

Spicy Tandoori-Style Tuna Sandwich

Sandwiches are a popular type of lunch food, taken to work, school, or picnics to be eaten as part of a packed lunch. Sandwiches are loved by all.

A basic tuna sandwich requires no cooking at all. But this one, is a little different. It’s sautΓ©ed along with onions and flavored with chilli and tomato paste. Turns out tasting a lot like tandoori. πŸ˜‰ πŸ˜€

DSC00527 - Copy


Tuna – 2 tbsp
Oil – 2 tbsp
Onion – 1/2 (finely chopped)
Garlic paste – 1 tsp
Chilli powder – 1 tsp
Tomato paste – 1 tbsp
Cucumber – 1/2 (finely chopped)
Mayonnaise – 1 tsp ( heaped)
Salt – as per taste


Step 1: Heat some oil in a pan. Add onions and saute until translucent.

Step 2: Mix in the garlic paste, tomato paste and chilli powder. Cook for about a minute or two.

Step 3: Tip in the tuna and turn off flame after another minute of heating.

Step 4: Toss in the cucumber and mayonnaise. Mix well. Add salt to taste.

Step 5: Spread over bread.


DSC00524 - Copy

Enjoy your generously spread spicy tuna sandwich. πŸ™‚ πŸ˜€