Recipe- Mango Milkshake / Mango Smoothie

Aviary Photo_131504956400182351Prep Time: 35 Minutes

Cook Time: 0 Minutes

Serves: 4


  • Ripe Mango: 2, medium
  • Milk: 4 Cup
  • Sugar: 2 tablespoons
  • Honey: 1 Tablespoon
  • Cardamom Powder (elaichi powder): 1/4 teaspoon
  • Vanilla extract: ½ teaspoon
  • Vanilla Ice cream: 8 small scoops
  • Ice Cubes: 8-10
  • Mixed dry fruits: chopped, 1 tablespoon


  • Peel and cut the Mangoes into small pieces. Deep fridge them in refrigerate for 30 minutes.
  • Blend the frozen Mango, sugar, honey, cardamon powder, 4 scoops of ice cream, vanilla extract until smooth.
  • Add Milk and blend again.
  • While serving, add 2 ice cubes in a glass, pour the Mango shake, add 1 scoop of ice cream on top and garnish with chopped dry fruits.
  • Serve Immediately.

Cook’s Note:

  • You may use almond milk for a better flavor.
  • You may use sweet whipped cream and chocolate syrup for decorating on top of the smoothie.
  • Instead of mango pieces, you may use the ready-made mango pulp as well.
  • Checkout all the recipes using Mango as main ingredient in this link:

Recipe – Mushroom in Chinese Gravy

Aviary Photo_131522252096766527

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4


  • Mushrooms: 2 cups or approx. 450 grams
  • Onion: 1 medium sized
  • Tomato: 1 medium sized
  • Green Bell Pepper: ½ of a medium sized
  • Ginger: finely chopped, 1 Teaspoon
  • Garlic: Finely Chopped, 1 Teaspoon
  • Green Chili: Finely chopped, 1 Teaspoon
  • Sesame Oil / cooking oil: ½ Tablespoon
  • Cumin Seeds: 1 Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Black Pepper powder: ½ Teaspoon
  • Cinnamon Powder: 1 Teaspoon
  • Soya Sauce: 1 tablespoon
  • White Vinegar: ½ teaspoon
  • Tomato sauce: 1 tablespoon
  • Water: ¼ cup or as required
  • Coriander Leaves: Finely chopped, 1 Tablespoon
  • Lemon Juice: A few drops
  • Spring onion: 1 tablespoon, finely chopped
  • White sesame seeds: 1 teaspoon


  • Clean the mushrooms and each into 4 pieces.
  • Cut onion, bell pepper, tomato lengthwise into 1 inch pieces.
  • Heat oil in a pan and add cumin seeds, when it changes color, add onion, ginger and garlic. Stir and sauté till onion turns transparent, not brown.
  • Add bell pepper. Stir for 3 minutes in medium heat.
  • Add mushrooms, tomato and chilis. Stir, cover and cook in medium heat for 6-7 minutes or until mushroom is almost cooked (80%). While cooking, mushroom leaves water, so it will be enough to cook the mushrooms.
  • Add salt, black pepper powder, cinnamon powder, soya sauce, vinegar, tomato sauce and water. Stir well for 5-6 minutes or until mushrooms are done.
  • Remove heat and garnish with spring onion, coriander leaves, sesame seeds and a few drops of lemon juice.

Recipe – Mixed Baked Potatoes

Aviary Photo_131496436931599350

Prep Time: 15 minutes

Cook Time: 25 Minutes

Serves: 4


  • Potato: 2, medium sized
  • Sweet Potato: 1, medium size
  • Melted butter / Oil: ½ Tablespoon
  • Salt: 1 Teaspoon or as required
  • Black Pepper powder: ½ Teaspoon
  • Dried Oregano: ½ Teaspoon
  • Red chili powder: ¼ teaspoon


  • Preheat the oven to 400-degree F or 200-degree C.
  • Trim the sweet potato edges and cut into 1 inch cube pieces. Do not peel it.
  • Cut the potato into 1 inch cube pieces. Do not Peel it.
  • Wash them and drain the water.
  • In a baking tray place a baking sheet.
  • Add the potato pieces, butter/oil, salt, black pepper powder, dried oregano, red chili powder and whisk well. All potato pieces should be evenly coated with the mix.
  • Cover the baking tray with an aluminum foil.
  • Prick 2-3 places on the aluminum foil using a knife or fork.
  • Bake for 15 minutes. Take out, remove the aluminum cover and bake again without cover for 10 minutes or till it gets cooked.
  • Serve.

Cook’s Note

  • You may cook the potatoes on cook top as well.
  • You may add finely chopped garlic pieces or garlic powder.
  • You may add grated cheese. Once potatoes are almost baked (80%), add cheese and bake again.


Recipe – Methi Suhali / Methi Mathri / Baked Methi Suhali / Baked Methi Mathri / Indian salty cookies

Baked Suhali

Prep Time: 18-20 minutes

Cook Time: 15 minutes

Serves: 40 Mathris


  • Whole Wheat flour (Aata): ½ Cup
  • Plain Flour (Maida): 1 cup
  • Salt: 1 Teaspoon or to taste
  • Kalonji (Black Seeds): ½ teaspoon
  • Oil / Butter / Ghee: 3 Tablespoons
  • Red chili Powder: ½ teaspoon
  • Dried methi leaves (Fenugreek leaves): 4 tablespoons
  • Water: ½ cup or as required to knead the dough


  • Mix the flours with salt, black seeds, red chili powder and dried methi leaves.
  • Add oil and mix again.
  • Using water knead a stiff dough. Cover it with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 40 equal portions and roll into balls.
  • Roll each ball into 1 ½ -inch diameter circle.
  • Or else, you can roll the dough into a large circle and use a cookie cutter to cut them into circles.
  • Prick each circle evenly with a fork or knife, to prevent them from puffing while cooking.

For deep frying:

  • Heat oil in high flame for deep fry.
  • Add a few mathris at a time in the hot oil. Once mathris are added to oil, lower the heat. Cook in low heat flipping the sides in every 2 minutes for 6-8 minutes or till both sides are light brown and crispy.
  • Let the oil heat in high flame again and repeat the process till all mathris are fried.

For Baking:

  • Preheat the oven to 350 F / 180 C for 10 minutes.
  • Brush oil/ butter on both sides of each cookie and arrange the dough circles on a greased tray or baking sheet.
  • Bake the cookies for 8 minutes, flip the side and bake again for 7 minutes or until light brown and crisp.


  • Remove the Mathris out of the oven and serve hot. Or, allow them to cool completely and store the Baked Mathris in an airtight container.


Recipe – Hot Vanilla Milk Cream Coffee


Prep Time: 2 minutes

Cook time: 5 minutes

Serves: 2


  • Water: 2 cups
  • Instant coffee powder: 4 teaspoons or as required
  • Sugar: 2 teaspoons or as required
  • Vanilla Milk Cream: 2 tablespoons  or as required


  • Boil water.
  • Once water is boiled, pour in 2 cups or glass.
  • Add 2 tablespoon vanilla milk cream, 2 teaspoon coffee powder and sugar.
  • Whisk well till the mix becomes frothy.
  • To garnish it, add little vanilla milk cream and sprinkle little coffee powder on top and serve.

Recipe – Grated Carrots / Gajar ki sabzi

Aviary Photo_131522248807602804

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Serves: 4


  • Carrots: Peeled and grated, 2 cups
  • Butter / oil: ½ tablespoon
  • Salt: 1 teaspoon or to taste
  • Turmeric Powder: ½ Teaspoon
  • Black pepper powder: ½ Teaspoon
  • Cumin seeds: ½ Teaspoon
  • Garam masala powder: ¼ teaspoon


  • Trim the edges of carrots, peel the skin, wash it and grate.
  • Heat oil in a pan. Add cumin seeds, when it changes color add grated carrots.
  • Add salt and turmeric powder. Toss well. Cover it in medium heat for 7-8 minutes or till the raw smell of carrot is gone.
  • Add black pepper powder and garam masala. Mix well.
  • Cook for another 2-3 minutes in high flame.
  • Do not overcook. It tastes good when little crunchy.
  • Turn off the heat.


Recipe – Lemon Rice

Aviary Photo_131522247862913862

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Serves: 4


  • Rice: 1 ½ Cup
  • Lemons Juice: 2 medium lemon or 1 tablespoon lemon juice
  • Water: as required
  • Oil / ghee: 1 tablespoon
  • Mustard seeds: ½ Teaspoon
  • Dried Red chili: 1
  • Green chili: 1, chopped, crushed or paste
  • Ginger: 1 teaspoon, chopped, crushed or paste
  • Roasted Chana Dal (Dalia): ½ Tablespoon
  • Peanuts: 1 tablespoon
  • Curry Leaves: 4-5
  • Salt: 1 ½ Teaspoon or taste
  • Turmeric powder (Haldi): ¼ teaspoon
  • Cumin powder: 1 teaspoon
  • Coriander Leaves: 1 tablespoon, chopped


  • Cook rice till 90% done. Keep aside.
  • Heat oil/ghee in a pan. Add mustard seeds, dried red chili and curry leaves.
  • After 30 seconds add ginger, green chili, peanuts. Roast for 1 minute.
  • Add roasted chana dal, salt, turmeric powder, cumin powder. Mix well for 30 seconds.
  • Add rice, lemon juice. Mix well and cover the pan for 4-5 minutes in medium heat.
  • Turn off the heat and add coriander leaves.