The Effects of Tamasic Bhojan

From the past few days, I’ve been eating a lot of non-veg (only chicken). I just want to make it clear that I’m not eating it because I like eating it, but because I do not know how to cook tasty food apart from basic Egg recipes and bread. Also, the veg dishes that I get from outside only makes me sick (literally).

As an effect of eating so much non-veg, I’ve noticed a drastic slowness in my daily routine.

I’m experiencing a loss of inertia in my body and my sleep quota has increased by 30%. Earlier I used to sleep 6 hours and that was enough, but from last 3-4 days, my sleep quota has increased to 9-10 hours.

I’ve also experienced a dip in my interest and energy.

Now, I’m enjoying the TV series more. I’ve spent quite a lot of time watching Netflix these days. The change in mood is pretty frequent. All I wanted to do is lie down on my bed and watch movies. And trust me this is a complete opposite of ‘REAL’ me. I never use to sit idle and watch TV. I’ve always been working on something all the other. But the past few days has been lethargic.

I was really unhappy with my routine and wanted to change it. But I always felt a lack of energy and laziness in my body. All I did was to come from the office, lie down and watch movies. And when I thought of reading book instead I had so much trouble because I was so tired. My mind was just not willing to do it.

So what I did? I slept.

Then I was reading on the internet for the solution and I came across this article. I will just paste the lines from that article that took my attention; I was shocked;

Oh, inertia. You know that feeling – you want to run but can only shuffle along. Mentally, you are whizzing about, bursting with energy but physically, you are slouched on the couch. Tamasic state of mind is something like that. The Tamas guna, or characteristic, is epitomised by inertia. Naturally, foods that represent this characteristic lack prana (energy) and therefore, act as a sedative, making the body and mind sluggish. Baseline is, these foods hasten your descent into a less refined state of consciousness. Tamasic is not just about the guna and type of food, it also refers to how we eat our food, its preparation and the quantity consumed. Any food item which is overeaten turns Tamasic.

This is exactly what I was feeling and experiencing. I wanted to do so many things but my body was in a constant state of tiredness.

Now, I’ve made an effort to change my eating habits. For a start, I will try to cook food by myself. This will not only help me to eat better but also teach me a valuable life skill. At times when you have nothing to eat, cooking is one skill that makes the difference.

I always knew about Tamasic, Sattvic and Rajasic bhojan, but never experienced it in a way that I did today. And I just wanted to let you all know. If you are facing a similar situation then please do check your food habits. It will definitely help you in the long run.

And for me, well, I won’t be eating chicken for quite some time. I will try to make things better in life.

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Quick and Tasty Summer snacks for you

Hey friends,

Summer is on and we all get a little too hungry these days. Days are so hot and evenings are just as humid that even if you want to get a nice refreshing snack then your body gets lazy. Especially when you are away from home working or studying. I have few dishes on my blog today. You can try them this summer and enjoy. All you need is a kitchen and you are set to go. This blog is about 5 easy to cook snacks and beverages during summers that can get you refreshed and your tummy full. These dishes will leave your tongue satisfied without paying the extra cost of going out in the sun.

Icecream Radio Cake

I read about this cake called as radio cake because it looks like a radio used in the old times. Basically, it is made with chocolate and Marie biscuits but you can give it your own twist too. One of the best things about this cake is that you don’t need an oven to bake it but a fridge to set it down. First of all, you need a container and some aluminium foil/butter paper.So here goes the recipe for four people along with the ingredient list-


  1. Pack of Marie biscuits
  2. Cubes of dark chocolate or regular chocolate
  3. A family pack of ice cream (Any flavour you like)
  4. Coconut oil
  5. Colourful sweet vermicelli



Take the container and cover its inner part with the butter paper. Grease the butter paper with coconut oil. Note that the butter paper is big enough to cover the last layer of cake on top also. Melt the chocolate in a bowl and add two spoons of coconut oil. Coconut oil adds a silky texture to the chocolate. Cool down the melted chocolate to room temperature. Now add the first thick layer of ice cream followed by a layer of biscuits. Quickly add the chocolate and then again add a layer of biscuits. Add the second layer of chocolate and the third layer of biscuits. At last, add the remaining chocolate. Cover it all with the butter paper and let it cool overnight in the freezer. Next morning you can take it out and uncover it. Invert the cake so that the ice cream part stays above and cut the cake vertically. For toppings add crushed rose petals and your tasty yummy radio cake is ready to eat.



Kurkure Bhel


Yeah, I know you all have heard of Sev puri, Dahi puri and Bhel puri. We all have seen that Bhel puri wala wondering on the streets. Guess what, you can make your own summer special. Here goes the recipe of Kurkure puri-



  1. Pack of kurkure
  2. Sev
  3. A pack of puffed rice
  4. Chopped Green mangoes (unripe ones)
  5. Chopped Cucumber (remove the seeds and only use the hard part of the fruit)
  6. Mint Chatni (just blend in some ginger, mint leaves and green chillies)
  7. Tomato Sauce
  8. Salt
  9. Tamarind Chatni (boil some tamarind in water, mash the pulp and filter it in a dish)
  10. Lemon
  11. Pomegranate pearls
  12. Chat masala
  13. Finely chopped onion
  14. Chopped coriander leaves


First of all, you need to fry the puffed rice in a teaspoon of vegetable oil with a sprinkle of turmeric powder to give it that yellow colour. Add salt as per taste to the puffed rice. Now pour the puffed rice from kadhai to a big container as you are going to add other ingredients too. Add mango, cucumber, onion and coriander leaves. Toss it all well. Now add the wet ingredients. First, some tamarind chatni followed by tomato sauce and at last the mint chatni. Use a spatula to mix them all well. Add some chat masala and now we will beautify our dish.

This is the part of plating, put the prepared mix in a plate. Add kurkure from the top in ample amount. You can break long strings of kurkure too if you want. Squeeze a lemon on top of the dressing. Now cover the whole pile with sev and decorate the bright looking dish with pomegranate pearls. Your kurkure bhel is ready to eat. You can use a spoon or a puri. Remember that I haven’t added peanuts or beaten chickpeas into the bhel. As this is a summer snack therefore it is better advised not to use these.



Batata and curd curry


This one is my favourites and it takes less than 15 minutes to prepare this curry. It is not a snack, rather a part of the main course. The curry is best to have these days. I used curd in this curry instead of the regular curries in India. Here goes the recipe-




  1. Four medium sized non-starchy potatoes (the one that gets peeled off easily)
  2. 400 gms Curd
  3. Two tablespoon oil
  4. Half spoon Fennel
  5. Half spoon Fenugreek seeds
  6. Half spoon cumin
  7. Half spoon mustard seeds
  8. A dry red chilli
  9. Two spoons Coriander powder
  10. Half a spoon of turmeric powder
  11. One spoon red chilli powder
  12. Salt as per taste



Boil the potatoes, peel them well and cut into big cubes.Put on the flame at medium high.In a kadhai add a little oil and put in the dry red chilli. Soon after this put in the raw spices and let them pop. Now put the potatoes and fry them nicely till they get fry coated. Now put in the powdered spices and salt. Finally, add the curd and mix well. Set the stove off. Garnish the curry with some coriander leaves. Your curry is ready to eat with roti, paratha or plain rice.



Mango Lassi


For this divine beverage, you need a blender and lots of ice and obviously mangoes too. The only reason I wait for summers is mango. I love mango and I think 99.9% of people in India love this fruit too. Rest 0.9% don’t have taste buds I guess. It is not a mango shake where we mix ripe mango with milk. It is mango lassi. Here is a simple recipe. Get some fresh thick curd (the one that doesn’t smell sour), sugar, heavenly pieces of sliced mango, ice and a thick layer of sweet cream if you can manage. Blend it all by first putting the ice cubes then mango cubes followed by sugar and curd. Blend it well and pour the drink in a large Patiala glass. Top the drink with a thick layer of cream and few cubes of mango.You can also add some cashews and almonds as toppings. I personally love them all on the brim of my glass. Now drink it and experience heaven.



You can also try namkeen lassi. I first tried this at my friend’s house. He is a Punjabi and his mother prepared this lassi which is also good for people with a different choice of taste. In this, we add a little salt to the curd instead of sugar or any other filling.



Lemon Shikanji


The last one in the row is Lemon Shikanji. It is refreshing, bubbly and pops up your mind. For this you need,



  1. Rasna Jal Zeera Powder
  2. Chaat Masala
  3. Ice
  4. Soda or water
  5. Lemon
  6. Black salt



In a glass add some cubes of ice. Now Put in the powders and squeeze the lemon with little salt. Pour in the soda or water. Top the drink with some mint leaves and your shikanji is ready to drink.


I hope you liked my blog, if you have any other summer dish then please do tell me about it in the comment section below. Thanks for reading, enjoy your summers.


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Egg Biryani Recipe

Hey friends, How are you all? This is another one of my food blogs. I made egg biryani last week and it was awesome. Actually, both my parents are vegetarians and they don’t allow cooking chicken or any meat at home. But I somehow convinced my parents to cook egg biryani at the cost of making them a vegetable biryani separately. It was super fun preparing the recipe and making both these different taste foods. Also, I used my new prestige flat base “kadhai” to make the biryani and it helped me a lot in adding that extra taste to it. I prepared the birista for garnish and then made it step by step.





  1. Basmati rice
  2. Butter or ghee
  3. Eggs
  4. Curd
  5. Onion
  6. Tomato
  7. Green Coriander
  8. Bay leaf
  9. Garlic
  10. Ginger
  11. Cashew
  12. Soya chunks
  13. Green chillies
  14. Bell pepper
  15. Black pepper
  16. Cloves
  17. Cardamom
  18. Cinnamon
  19. Black cardamom
  20. Salt
  21. Water
  22. Red chilli powder
  23. Cumin powder
  24. Turmeric powder
  25. Coriander powder
  26. Garam masala

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Use Of Raw Spices

As you might have noticed in the ingredients list that I used both raw ground spice and powdered ground spice mix. Well, the thing is that raw spice gives aroma and extra flavour to the dish whereas the powdered spice acts as a compliment to give that hot flavour. This hot flavour strikes the throat part mainly whereas the raw spices aroma fills up your nose and palate.


So the first thing I did was keeping the eggs to hard boil and kept the rice soaked in water for half an hour. Then I finely sliced one big onion to prepare the birista. For those who don’t know what a birista is then let me tell you that birista is golden deep fried onion slices that are added as a garnish to biryani. Birista on top of biryani is like the cherry on top of a cake. So if your biryani is always incomplete without a crispy golden birista. For birista you need to deep fry the onion slices at medium flame for as long as you get the light golden colour. Add salt while frying to the oil as salt acts as a conductor for heat and saves the onion from getting burnt easily. I also fried some cashew nuts in butter to add as a second garnish to the biryani.



Now starting with the main dish. I made a ginger and garlic paste. As you can see the rest of my preparations in the picture and also my brand new prestige-heavy base non-stick kadhai.

Start by putting four tablespoon butter or ghee into the kadhai. Add two bay leaves, six cardamoms, four cloves, one black cardamom, one cinnamon stick and let them all fry a little on medium flame. Now add sliced fresh onions (not the birista) to the kadhai along with chilli juliennes. After the onion gets partially fried add coriander, tomato, bell pepper, soya chunks and cook all these vegetables well.


Put in the powdered spices as one spoon chilli powder, a 3/4th spoon of turmeric, 2 big spoons of coriander powder and a 1/4th spoon of garam masala. Now put the heat to low and add 4 tablespoons of curd and mix well. Add the soaked rice to the mixture and then add water just enough to drown the rice. If you took one glass of rice then add one and a half glass of water to it. Add salt to taste and put the lid on just like I did.


I didn’t use the authentic “dumm cooking” in which the rice or biryani is cooked by tightly sealing the lid with a wheat dough. This is done to prevent all the vapours from escaping the vessel and this cooking technique is actually very important if you are making a biryani. I was making biryani for the first time and I learned that this technique has to be taken necessarily if you are making biryani. So make a dough and seal the lid. On a mid-low flame let the biryani cook for 20 minutes.

Put the heat off and do not open the lid yet, let the dish rest for 10 minutes more and then open it. Garnish with scrambled or boiled eggs to make it egg biryani or just a sober garnish of birista and cashew to make it a vegetable biryani. 

NOTE: biryani has layers of white rice and saffron coloured rice which I couldn’t make as this step takes more time. you can add this step by pre-cooking the rice about 70 percent and then adding it to the vessel in layers of white rice and saffron added rice.


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Your biryani is ready to eat and lick your fingers off. It was super tasty and especially the crunchy cashews were amazing. 

You can shop for the ingredient here,


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Paalak Methi Muthiya

Hey friends

Today’s article is about a delicious gujarati snack which I made a couple of days ago. It’s called “Muthiya”. Muthiya has spinach and fenugreek leaves aas main ingredients.As winters are here and these two green vegetables are popular seasonal vegetables, hence I googled about some of the dishes having these two as ingredeints in them. Gujarati cuisine uses gram flour widely in almost all their dishes, also they like giving a sweet punch to their dishes. This sweetness adds to their sweet nature too. Muthiya too has a sweet ingredient but don’t mistake it with desert. Muthiya has such rich flavour of spices in it and it’s so easy to make that you will definitely try it again and again.

So let’s start with our Muthiya for four people



  • Half a bunch spinach leaves
  • Half a bunch fenugreek leaves
  • Curd – 200 gms
  • Cumin seeds – 1 teaspoon
  • Green chillies – 4 finely chopped
  • Garlic – 4 big cloves
  • Ginger  – equal as garlic
  • Coriander leaves
  • Gram/chikpea  flour – 250 gms
  • Semolina – 250 gms
  • Wheat flour – 500gms
  • Turmeric powder – 1 teaspoon
  • Red chilli powder – 2 teaspoon
  • Jaggery – 4 teaspoon soaked in lukewarm water
  • Baking soda – half a teaspoon
  • Water  to knead the dough
  • Salt – two full teaspoon
  • Recipe

Blanch the green vegetables in cold water and chop them. In a bowl add wheat flour, semolina, gram flour, baking soda, turmeric powder, red chilli powder and salt. Mix this dry mixture well. Now add green cumin seeds, green chilli, jaggery and green vegetables. At last add curd and add water in batches keeping in mind that the dough is neither too tight nor too wet like a wet lump.

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Put the steamer on, I used an idli steamer but you can try any steamer you are available with.

Now make kebab like shape or the authentic ellipsoidal shape of muthiya. Put in the steamer for 20 minutes and then check it by poking a knife into one of the muthiyas. If the knife comes out to be  clean then your muthiya is ready to take out of the steamer.

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Now we need to fry the muthiya for giving them the golden crispy look we want. So in a pan take very little oil, if using non-stick pan then it’s the best. Put in some mustard seeds to crackle, then add dry red chilli and curry leaves. Now add muthiya to the oil and shallow fry both the sides till you get that beautiful golden colour.

Your dish is ready to serve.


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Grated Paneer Curry

Hey friends,

This article is a new dish that I made a few days ago. It’s called “Paneer Bhurji” or Grated Paneer curry. Paneer is an Indian variety of cottage cheese and we Indians use this one in a wide range of dishes. Earlier I have made some famous paneer dishes like Butter Paneer, Paneer paratha, Paneer chilli and Palak(spinach) paneer. I made this dish for the second time and this time I turned it into curry rather than the dry authentic version of paneer bhurji.It is very easy to prepare and just delicious to satisfy your appetite. So let’s start with the recipe for four people.



  • Paneer (500 grammes)



  • Cooking oil ( I’ll personally recommend you to use extra virgin olive oil)
  • Two onions
  • Two tomatoes
  • Four green chillies
  • 100 grammes green peas
  • Two garlic cloves
  • One whole garlic
  • Coriander leaves for garnish
  • Asafoetida
  • Two tablespoons Coriander Powder
  • One tablespoon Red chilli powder
  • Half teaspoon Turmeric powder
  • Half teaspoon Garam Masala powder
  • Salt as per taste
  • Water



First, we need to grate the cheese. So for that, you can either use the grater or just mash that soft piece of cheese with your hands. Cook the peas in oil to give them that crunch.  Now we need to prepare the spice base for frying the paneer. For the base, we will prepare a paste of onion, one tomato, garlic and ginger. So just mix all these in a grinder and keep it aside. Also keep a little bit of raw paneer for garnish and chopped coriander too.

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In a pan take 5 tablespoon oil and heat it. Pop some mustard seeds into the oil and then put a pinch of asafoetida. As oil heats put the paste into it. Keep the flame medium and cook all the paste till it gets red in colour like this.

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Now add all the powder spices along with diced tomato and fried peas.  After this,  put in the paneer.


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This is how a dry bhurji looks. If you want then you can just stop cooking at this stage by putting some salt and putting the flame off. But as I made the gravy so you can also try the gravy version of this dish. After this add salt as taste and then a small cup of water. Let the gravy cook for some time and then put the flame off and garnish your bhurji.

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Paneer bhurji curry is ready to serve and eat.



Spice time


Today I will tell you about another very popular Indian spice. Its called asafoetida or in Hindi as “Heeng”. I also used it in my dish and this spice has such strong flavour that just a pinch of it is enough for ay dish. Asafoetida is mainly used in “Jain cuisine and Gujarati cuisine”. As this Indian community are not very fond of non-vegetarian and also avoid using root vegetables in their food. Talking about it’s origin, the plant is found in the upper states of India like Jammu and Kashmir or in Tibet. It’s main use as a digestive aid. Its available in both powder and stone form. A good test for getting the genuine piece of asafoetida from your dealer is it’s sharp smell that will fill your nose as soon as you will open it’s box.

Also, read our other blogs on Top 10 youtube bloggers , non-biological Humans, Shrugs for girls , Collections tutorial java

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Fenugreek leaf Pakora

Hey friends,

Today as I went to the kitchen for making some fried rice in dinner, my mother came and challenged me to make something new as I always make fried rice. So I decided to make a new dish, Fenugreek Leaf Pakora or as Indians called it “Methi bhaji pakora”. Also, I have now decided that I will write blogs about all the dishes I have learned till now. I will be adding pictures for each step that I will take while preparing the dish. I hope my  food blogs will help you getting Indian cuisine better.

Fenugreek is a type of herb with three leaves at the top of every stem. It is called as “Methi” in Hindi. Fenugreek leaves are bitter in taste. Fenugreek seed is a prominent spice in Indian cuisine. Fenugreek seeds are used in curries and lentil soup. Also if you are a really into fitness and want something healthy and nutritionally good to eat then fenugreek leaves are best for you. Fenugreek contains 1% fat, 40% calcium and 89% water. Every 100 grammes of fenugreek leaves consist of 98% dietary fibre, 186% iron and is rich in vitamin B. This plants comes in the winter season and at my home it’s like a celebration of fenugreek nowadays as my mum is using this plant in a lot of dishes every day. She is teaching me all of them. Here is how fenugreek seed and leaves look like-

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So, Methi bhajI pakora is crunchy and delicious snack served with a sweet sauce mainly. I also made a tomato sauce to go with the pakora.  Here goes the recipe with each step.


Fenugreek Leaf Pakora


Ingredients :

  1. Fenugreek leaves (half a bundle) Note: Fenugreek leaves comes with the whole stem also containing the roots so you first need to separate the roots from leaves. Try plucking the 70% of the stem and keep only 30% of the stem with leaves intact to it.
  2. 500 gms Gram flour
  3. Two medium sized low starch potatoes cut into medium sized french fries shape.
  4. One medium sized red onion sliced into medium wedges.
  5. Two green chillies cut into 1-centimeter pieces
  6. Red chilli powder
  7. Water
  8. Salt



  • First of all take all your leaves in a bowl and wash them thoroughly to get off all that dust and impurities out of the leaves.

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  • Chop the leaves in small pieces. Here is a video I made while cutting Fenugreek leaves in the most traditional way possible. Also, let me inform you that I have a record of never injuring my fingers while using a knife and I learned  this skill of cutting from my mother
  • Now strain all the water in a strainer.


  • Pour the strained leaves into a big bowl and add sliced onion, potatoes, chillies and gramme flour. Also, add salt and red chilli powder according to your taste. This is how your bowl will look before adding water to it.


  • Now add water in batches and mix it all with your hands.
  • Keep in mind that the mix should be a  tight one with every leave nicely covered in gramme flour, that is why it’s better to use your hand for mixing rather than any kitchen tool. I know it is going to be very messy with your hands and also it is going to be hard for the beginner but it is an important step to do this. The mix looks like this after all the mixing is perfectly done.


  • Now in a “kadhai” take oil just like shown in the picture below. Keep it on high flame so that the oil heats up. I used this brand of oil to use for cooking.

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  • Now put the made batter into the oil in any shape you like. You can use the two spoon technique for making oval shaped pakora or you can also make small balls out but the rule for pakora says that they should be shapeless. So you pick the mix using three fingers and thumb.


  • Now keep the flame to medium low to cook the pakoras well. Also covering the whole surface of oil with pakora while putting in batches.


  • This is how the pakoras will look while frying them. You can increase the flame to medium once you have put all the pakora into the oil.
  • Take them all out once they look like this.


Now let’s prepare the tomato sauce. All you need for it is a half a teaspoon of cumin seeds, four tomatoes and salt according to taste. Put two teaspoon oil to heat, cumin and then tomatoes. Also, add two big spoons of jaggery to make it sweeter. Given below are the pictures of three stages of the tomato sauce. Add salt per taste and the sauce is ready.


Your dish is ready to serve.


Spice Time


At last, I would like to tell you about a spice used in almost every Indian curry. This is my favourite spice, it is called Coriander. Whether it’s coriander leaves or coriander powder, I love both of these flavours and coriander leaves are the best garnish in the world. But coriander powder, this spice is like the base of every curry we eat here in India. I personally like preparing homemade coriander powder from coriander seeds. This is how coriander seeds look like and these are the three stages of grinding them into coriander powder. Now you are set to make this tasty pakora  and enjoy it with your dear ones in this cold weather.





You can also try festive delights with moong rolls and palak chat , Homemade crispy Dosa , Chicken 65 hash brown frankie .

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Easy to Cook Tiffin Dishes for Working People

Hey, friends, nine months ago I wrote this food blog on five easy to cook dishes for girls in a metro. Now it looks like that even the guys living in metro cities need some new tiffin dishes. So in this blog, I will tell you some more easy to cook dishes especially for working people who are living away from their home. I invented one of these a day ago and I named it as soy wrap. Well, honestly it’s not a genuine version but instead just a new experiment from Kathi roll and mix veggies. My family loved it and this gave me another idea of stuffing samosas with macaroni or some Indian sweets like “gajar ka halwa” (made with carrots). We have all eaten momos/dumplings, macaroni samosa and Carrot samosa is like a fried version of these dumplings.


Metro cities like Delhi, Mumbai, Pune and Bangalore are the places where half of the graduates run to for getting a job. We youngsters live away from our parents excluding a few who don’t have to leave their family for money. A lot of my friends moved to metros and are now suffering this serious problem of good food to eat. If you are a fresher then you must be living as a paying guest or in a hostel where the quality of food is not at all good. Also, there is less variety and tasteless food which gradually results in upset stomach and an upset mind. It’s good if you have a kitchen but even if you don’t get a kitchen then I would suggest you keep an induction cooktop or a microwave to make your dishes whenever you want.

Here is a list of dishes and tasty spreads which you can make in a short time. You can eat these before you go to your office, on the go or just take them in your lunch box.

Soy Wrap




I named this dish as soy wrap because it has lots of soya chunks in it along with other vegetables. It’s very familiar to Kathi roll, only the difference is that in a Kathi roll the wrapping chapati/roti is made of all purpose flour (maida) and in my soy wrap I replaced it with simple wheat chapatis.

All purpose flour is not good for health and causes lots of stomach issues like indigestion and food poisoning. Now in a soy wrap, you can either use boiled potatoes or paneer (Indian cottage cheese). So here is what you need to make a soy wrap, two each for four people. The

Preparation for Stuffing the roll


  • 500 grammes Nutrela Soya granules soaked in hot water for 5 minutes
  • 500gms Paneer/ 4 low starch boiled potatoes
  • Olive oil or rice bran oil (as these two are really good for health)
  • Two Bell peppers
  • Cabbage
  • Two carrots
  • Four green chillies
  • Fresh coriander leaves
  • Ching’s Schezwan sauce
  • Two teaspoon coriander powder
  • One teaspoon chilli powder
  • Half teaspoon turmeric powder
  • Salt as per taste

Recipe – In a frying pan take two tablespoons of oil and then add the vegetables with sauce and spices. Remember you need to saute these veggies that are cooking on a high flame just to maintain the crunch. As for the cheese you can use it sober or fried, it completely depends on which texture suits your taste buds. Add salt as per taste. Keep it aside and now prepare your chapatis. Roll your stuffing in chapatis and now you can take these to the office or eat it on the go.

Moong Sprout Salad



This amazing morning dish is very healthy to eat and will definitely help you in building a good figure. I heard a little funny saying that IT sector girls are not able to maintain their body because of extensive workloads and grow a big belly :D. So all you girls out there beware of belly fat and try sprout salad. Sprout Salad will make your body grow healthy without killing the happiness of your taste buds. Moong sprouts or mung sprouts can grow up to 4 centimetres long without any leaf on them. So my salad has these sprouts as the main ingredient.

Steps to grow mung sprouts



  • Water soaks at least a handful of mung beans in a flat vessel for 10 hours.
  • Now strain the water and in that same vessel put a clean wet cloth.
  • On top of this cloth keep your soaked sprouts and cover the vessel so that no light can enter it.
  • Keep the vessel away from light for another 10 hours and then after 10 hours you will see a millimetre long sprouts.
  • Again spray very little water on these sprouts and keep them for the second day
  • Keep doing this for four days maximum to get perfect 4-centimetre long mung sprouts.

Once you are done with the sprouts farming, can pick them all out and now prepare your salad.
For the salad, you need fresh herbs like coriander leaves, mint leaves, basil (if you have it then great otherwise don’t bother). Add tomatoes and all the herbs will some black pepper and a pinch of salt. On the top, you can also squeeze a lime for adding a tangy taste to your crunchy salad. This salad is really healthy and the crunchy texture of mung sprouts will soothe your tongue. You can also use mung sprouts in Chinese hakka noodles or in tomato soup.

Try making a fruit salad with grapes, apples, orange, melon, banana, papaya and pineapple. Most of the working people don’t have a fridge to preserve these stuff. You can buy these according to your needs. For instance- if you need it just for yourself then buy one or two fruits of each type and make a salad for the present day. Cut all your fruits in small cubes and add some chat masala to it. Your healthy fresh fruit salad is ready to eat. You all must be thinking as for why I am telling you such an easy recipe which you can eat from any juice shop or any other snack shack. Well, it’s all about saving money and convenience people.

This same salad will cost you more and there would be a good quality guaranteed. Also, you can eat these healthy salads and wraps daily if you cook them on your own. It is just like eating a paneer paratha at a shop which is worth 70-80 INR. Rather taking so much trouble, you can make some parathas for your roommates and yourself along with the spreads. Making your own dish and having it is much more satisfying than the one you eat outside.



Other than above-mentioned dishes, I have some more recipes for tasty spreads. You can use these dips with chips, paratha, bread or some crochets. These dips have curd as the main ingredient. Curd makes a good dip with mint, cucumber, onion, dry red chilli, boiled potatoes or sometimes just a mix of allspice. These were some more easy to cook dishes at home for working class people who miss their “Ma k hath ka khana”. Don’t forget to read my other food blogs at Chicken 65 hash brown frankie, festive delights, recipe for thin crispy dosa, signature dishes around the world.

Be jovial
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