Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more


Category Archives: DRINKS


Come the summer and the raw mango, mango season, Aam ka panna is one drink that was made without fail when I was growing up. Most times I end up making what everyone else likes, but when I bought the kairis (raw mangoes) this time I had made up my mind that I will make the panna which i missed so much. An easy to make, refreshing drink, perfect to beat the heat!

aam ka panna

This is what you’ll need

Kairis (raw mangoes): 5 (medium sized)

Jaggery: 1 to 1 1/2 cup (depending on the sourness of the raw mangoes)

Cardamom powder: 1/4tsp

Salt: To taste

Let’s get cooking

1. Peel the kairis and pressure cook until soft.

2. Remove the seed and make a puree with the flesh of the kairis. Keep aside.

3. In a pan add the jaggery along with half a glass of water and heat until the jaggery melts.

4. Add the salt and cardamom powder. When the mixture has cooled down add the mango puree. Dilute with water as required.

5. Refrigerate and serve chilled.

Aaam ka panna2

Approximate preparation and cooking time: 30 minutes

Serves: 6

Aam ka panna1


The first time I tried these paan shots was at a restaurant in Bombay called Punjab Grill. The next time I went there I made sure to ask them how it was made. With an idea of the ingredients used, I decided to try it out at home. I have to admit it was as comparable and a cool way to end a meal!

This is what you’ll need

Betelnut leaves: 2 (medium sized)

Badishep supari: 1/2tsp

Paan masala: 1tsp

Cardamom powder: A pinch

Gulkand (rose petal jam): 1tbsp

Vanilla ice cream: 4 tbsp

Ice cubes: 1-2 (optional)

Let’s get cooking

1. Tear the betelnut leaves and put them into a mixer.

2. Add the rest of the ingredients and blend to a smooth puree.

3. Pour into shot glasses and serve immediately.

Approximate preparation time: 5 minutes

Serves: Makes 6-8 shot glasses

* This mixture must be served as soon as it is prepared.

* The consistency is thick. Do not dilute.


The best ideas can come to your head just out of the blues!! Was walking back after doing the grocery shopping this morning and hit upon the idea suddenly. Nothing very elaborate, but wanted to try it as soon as I got home. Seemed like a perfect drink for a kids birthday party! Well adults too! 🙂  I tried it out and it looked so bright and colourful, but couldn’t think of a nice name for it. The only thing that came to my mind was Disco. I asked the kids for suggestions and my older son came up with the name, which I really liked! So it’s the time to Party! Cheers……..:D

This is what you’ll need

Sprite or 7up: 500ml

Coloured Ice cubes: 12 ( made by adding food colouring to water)

Let’s get cooking

1. Set the coloured ice cubes in advance.

2. Just before serving the drink, add a few coloured ice cubes to a glass.

3. Pour in the Sprite or 7up and serve immediately.

Approximate preparation time: 5 minutes (excluding time required to set ice)

Serves: 4


This is what you’ll need

Dried kokum: 15 petals

Water: 1 1/2 cups

Cumin powder: 1/2tsp

Sugar: 3tsp

Hing: 1/4tsp

Salt to taste

Let’s get cooking

1. Boil the kokum along with water for around 3-4 minutes.

2. Remove from flame and add the cumin powder, sugar, salt and hing.

3. Strain and let the drink cool.

4. Serve chilled.

Approximate preparation and cooking time: 15 minutes

Serves: 2-3

Dietician’s Note

Kokum also known as Garcinia indica has an ingredient called garcinol which has been found to have many benefits some of which include anti inflammatory, antioxidant and antibacterial properties.

Kokum is also said to be beneficial in weight reduction since it has an ingredient that supresses appetite.


This is what you’ll need

7up: 500ml

Grenadine syrup: 3-4tbsp

Ice cubes: 8-10

Cherries: To garnish

Let’s get cooking

1. Crush the ice cubes and put it in a jug.

2. Pour the 7up in.

3. Add the Grenadine syrup and stir gently.

4. Pour into glasses garnish with a cherry. Serve immediately.

Approximate preparation time: 5 minutes

Serves: 3-4



This is what you’ll need

Kiwis: 4-5

Soda (sparkling water): 500ml

Sugar: 3tsp (or as per taste)

Juice of 1 lemon

Ice cubes: 6-8

Lemon and kiwi wedges: For garnishing

Salt and pepper to taste

Let’s get cooking

1. Peel the kiwis and roughly chop them

2. Puree in a mixer, along with sugar.

3. Empty into a jug.

4. Just before serving add the soda, lemon juice, salt and pepper to the kiwi mixture and mix well.

5. Put a few ice cubes into serving glasses, pour the kiwi soda. Garnish with lemon and kiwi wedges. Serve chilled immediately.

Approximate preparation time: 10 minutes

Serves: 4


This is what you’ll need

Pineapple: 3 cups (chopped)

Lemon juice: 3tbsp

Strawberries: 10 (sliced)

Sugar: 2tbsp

7up: 500ml

Ice: 6-8 cubes

Let’s get cooking

1. Slice the strawberries and keep aside.

2. Put the pineapple pieces along with the sugar in a mixer and blend.

3. Strain and add the lemon juice.

4. Add the sliced strawberries.

5. Just before serving, add ice cubes in a glass and mix 7up with the pineapple mixture.

6. Pour in the glasses and serve.

Approximate preparation time: 15 minutes

Serves: 2-3



This is what you’ll need

Milk: 4 cups

Condensed milk: 1/2 cup

Nescafe instant coffee powder: 5tsp

Ice cubes: 8

Cream or ice cream: To serve (optional)

Let’s get cooking

1. Combine all the ingredients in a mixer and beat well until frothy.

2. Serve chilled with either cream or ice cream. Tastes good even on it’s own!

Approximate preparation and cooking time: 5 minutes

Serves: 3-4



Tomato juice has always been a favourite with me and since nobody at home drinks alcohol I wanted to try out the non alcoholic version of the ever so famous Bloody Mary. It has been on my mind to make this since a very long time, but each time I decided to make it there was some ingredient missing at home. A hot day like today seemed the perfect day to try out this (recipe adapted from Sanjeev Kapoor) and yes, this time I made a list of all the ingredients that I would need. Cheers!!!

This is what you’ll need

Tomato juice: 4 cups

Celery stalks: 3 (1 for garnish)

Lemon: 1

Peppercorns: 6

Tabasco sauce: 1tsp

Worcestershire sauce: 1tsp

Lemon juice: 1tsp

Ice cubes: 8-10

Salt to taste

Let’s get cooking

1. Blend the tomato juice with the peppercorns, celery, tabasco sauce, lemon juice and worcestershire sauce until smooth.

2. Add the crushed ice and blend again.

3. Pour into salt rimmed glasses and served chilled, garnished with celery stalks.

Approximate preparation and cooking time: 5 minutes

Serves: 4

Approximate preparation and cooking time: 10 minutes

Serves: 4-6







This is what you’ll need

Dried Kokum: 15 petals

Garlic: 4 cloves

Green chillies: 2

Coconut: 2 cups (grated)

Water: 2-3 cups

Salt to taste

Let’s get cooking

1. Soak the kokum petals in 1 cup of hot water.

2. Grind the coconut, garlic and green chillies coarsely.

3. Then add 2 glasses of water and grind again. Strain and remove thick coconut milk.

4. Add some more water and take out thin coconut milk.

5. Lightly crush the soaked kokum and then drain into a bowl to get a clear liquid.

6. Mix this along with the thick coconut milk add salt and if too thick add some of the thin coconut milk.

7. Garnish with chopped coriander leaves and serve.

Approximate preparation time: 15 minutes

Serves: 4

* Goes well with rice and fried fish.
*Can be had as a drink as well. Good coolant.



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