Strawberry drink

There seems to be a glut of strawberries where I live. After gorging on strawberries, making jam, cakes, smoothies and what not I was looking for something a little different. And along came this drink. Simple, sweet, delicious. Done.

Wash and prepare 500g of strawberries. Chop roughly and add 1/2 cup sugar and leave it for half an hour.

Now whizz it with a cup of milk. Add 2 more cups of milk and a cup of buttermilk. Cool in the fridge overnight and serve next day. Or serve chilled well.

Recipe source: smitten kitchen



Capsicum fry

My favourite vegetable capsicum fried with the usual spices is always delicious but the addition of ground peanuts or some idli powder at the end makes it even better.

Fry in a little oil some cummin seeds, mustard seeds then one big red onion diced. When soft add 1 big green capsicum chopped into small pieces.

Add 1 tsp of coriander powder, 1 tsp cummin powder, some turmeric powder and a little chilli powder. Add salt to taste and cover and cook for 5-7 minutes. It should be cooked but not mushy.

Grind 2 tablespoon of peanuts and add. Mix well. Or add a Tablespoon of dosa/idli powder. I used peanut powder.

A nice slice

A shortbread like base topped with jam and lots of nuts what’s not to like? Bill Granger’s nutty slice.


210g butter

55g + 110g castor sugar

2 tsp vanilla essence

200g almond flakes

2 Tb milk

225 g plain flour

40 g corn flour

1/2 -3/4 cup jam


Preheat oven to 180C

Line a 24x20cm rectangular tray.

In a pan, heat 55g sugar, milk, almonds, 1 tsp of essence and 60g of the butter, stirring to make sugar melt. Remove and cool the mix.

Rest of butter beat with the remaining sugar and vanilla till creamy.

Sift the flours and add to the beaten mix gradually beating on low speed.

Pour into the prepared pan and bake for 12 minutes. Remove from oven and cool for 10 minutes. Now spread the jam on then top it with the nut mix.

Bake for 20 minutes.

Makes about 20 x 5cm slices.

Recipe Source: Bill Granger


Mixed vegetables

An assortment of veggies cooked with a few spices and your daily dose of vegetable intake is solved in one go.

Chop about 200g of green beans, a big carrot, one small potato into small cubes.

Fry in a little oil the following:

1/2 tsp mustard

1/4 tsp fenugreek

1 tsp pepper

4-5 red chilies dry

Paste this with a tiny ball of tamarind, half a marble size.

Heat oil in a pan, fry little cummin seeds and mustard seeds. Now add the diced vegetables and cook. When nearly done add the paste, salt to taste and turmeric powder. Cover and cook till done. ┬áDon’t add any water to cook. It should be a dry dish at the end of cooking.



This is the best pulinji recipe ever. Just make it. No need to say more. From Ammupatti’s thoughts blog.


250g tamarind

200g fresh ginger

100g green chilli

150g jaggery

1 cup gingelly oil

1Tb urad, channa dal, mustard

4 dry red chillies

1/2 tsp asafoetida powder

some curry leaves


1 tsp turmeric powder


Chop the ginger and green chillies into fine pieces. Soak tamarind in a cup of water and take the juice.

Melt jaggery in a little water to melt and strain.

Heat a thick pan add all the oil. Season with the dry chillies, mustard, dals, curry leaves, asafoetida and turmeric powder. Now add the ginger and chillies. Fry for five minutes on high heat. Add the tamarind juice and jaggery. Reduce heat and cook for half an hour, stirring in between to prevent it burning. Add salt to taste. Cool and bottle.

Lasts for at least six months in the fridge but it is so delicious, let me add, it won’t last much­čśť

Makes about  600ml

Recipe source: Ammupatti’s Thoughts






My lunch today. Spring onions and asparagus stir fried and tossed with soy sauce, caster sugar and salt. Garnished with coriander leaves and  peanuts and drizzled with sesame oil. Delicious. Served with a little rice on the side.

Adapted from Heidi’s 101 cookbooks

Eggplant curry

A spicy tasty curry with eggplants, tomatoes and potatoes cooked with spices.


1 tsp mustard

1 tsp tur dal

1/2 tsp fenugreek

some curry leaves

pinch of asafoetida

4 garlic cloves

1 big onion sliced thin

1 cup tomato

200g eggplant

1 small potato

2 tsp sambar powder

1 tsp chilli powder

small lemon size tamarind soaked

3 Tb coconut

1 tomato




Heat oil in a pan and add the mustard, tur dal, asafoetida, curry leaves and whole cloves of garlic. Then add the onions. Fry till golden. Add the tomato pieces. After 5 minutes add the chopped eggplant and potato. Fry for 5-8 minutes till soft. Add the spice powders, then the tamarind juice. Check for salt. Add enough water to just cover the veggies. Boil for a few minutes.

Grind the coconut and tomato to a smooth paste and add to the veggies. Boil for 5 minutes. Serve hot.



Aubergine cheescake

A savoury cheesecake made with Aubergine, fetta, cream cheese,eggs and tomatoes.

700g big fat aubergines

150g feta cheese

150g cream cheese

3 eggs

60 ml thick cream

150g cherry tomatoes

a handful oregano leaves fresh

11/2 tsp za’atar

salt and pepper

65 ml olive oil in all

Preheat oven to 210C. Line base and sides of a 19cm square or 20cm round tin with foil and grease well with olive oil.

Chop Aubergine into 2cm thick wedges and lay on a tray. Brush with olive oil generously, sprinkle a little salt and pepper and roast till golden, about 30-40 minutes. Keep an eye on them. Remove and cool. Reduce heat to 170C.

Beat feta, cream and cream cheese with the eggs and some pepper.

Arrange the Aubergine pieces in the baking tin filling the spaces with the halved  tomato pieces and oregano.

Pour the beaten mix over the Aubergine. Cook till custard sets and it is golden. Cool

Mix the za’atar mixed with a little olive oil and brush all over the cake. Serve in slices.

I preferred the slices warm. This keeps for a couple of days in the fridge.

Recipe source: Plenty More by Ottolengi

Serves 6


Easy oat bars

When you are looking for a quick snack which is healthy and delicious and easy to make, look no more. Nigella Lawson’s oat bars made with oats, nuts and dried fruits all bound together with condensed milk and baked are truly tasty. Although the can of condensed milk might put off some, just remember, these make a lot of oat bars. And Nigella calls them breakfast bars…

Heat a 395g can of sweetened condensed milk with the following:

250g rolled oats

75g dessicated coconut

100g dry cranberry

125g mixed seeds( I used sesame seeds, pumpkin seeds and sunflower kernels)

125g peanuts roasted

Gently heat till it all comes together for about five minutes on low heat.

Now tip it into a 23x33x44cm rectangle tray lined with baking paper. Bake in a 130C for 1 hour. Cool for 15 minutes, then cut.

Makes 16 bars

Recipe source: Nigella Lawson

Guacamole Indian style

I love avocados and seeing this recipe on 101cookbooks I thought why not? Indian style guacamole, just an attempt at spicing up good old guaca!

Heat some good flavoursome olive oil. Fry a tsp of mustard. Then add an onion chopped fine. After 3 minutes add 2 garlic cloves chopped, 1-2 tsp curry powder ( I used sambar powder­čśť) and 2 green chillies. Switch off heat after few seconds so the spice powder does not burn.

Meanwhile mash two avocados and add 2 tsp lemon juice and a little salt to taste. Toss the onion mix through and add 1/2 cup of coriander leaves chopped.

Recipe source: