Recipe – Kale Juice / Ginger Kale Juice /Green Juice


Prep Time: 10 Minutes

Cook Time: 0

Serves: 4


  • Kale leaves: 4, washed and chopped
  • Spinach leaves: 1 cup, washed and chopped
  • Cucumber: ½ of medium sized, washed, peeled and chopped
  • Green Apple: 1, trimmed and chopped
  • Ginger: ½ inch, chopped
  • Lemon juice: of ½ lemon
  • Water: 4 cups
  • Jalapeno: 1/4 of a medium size or as per your spice level
  • Ice cubes: 5-6


  • Blend all the ingredients other than water and ice cubes, in a blender or juicer until smooth. Add water and blend again. Add little water at a time.
  • Strain the mixture.
  • Pour the juice over some ice cubes in a glass.
  • Serve immediately.



Recipe – Onion Fritters / Onion Pakora / Pyaaz Pakoda / Onion Bhajji

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Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 16 pakoras


  • Onion: 3 medium sized Onion
  • Water: As required
  • Gram Flour (Besan): 1/4 cup
  • Rice Flour: 2 Tablespoon
  • Corn Flour: 2 Tablespoon
  • Salt: 1 ½ Teaspoon or to taste
  • Red chili powder: ½ teaspoon
  • Carom Seeds (Ajwain): 1/2 Teaspoon
  • Green chili: 2, finely chopped or crushed
  • Curry leaves: 4-5, chopped
  • Coriander leaves: 1 tablespoon, chopped
  • Ginger: 1 teaspoon, finely chopped, crushed or paste.
  • Garlic: 3-4 cloves, finely chopped, crushed or paste.
  • Red food color: 1 pinch (optional)
  • Oil: As required for deep frying
  • Black Salt: 1 pinch
  • Chat masala: 1 pinch


  • Cut each onion into 2 halves and chop the halves into thin pieces lengthwise.
  • Take the Onions in a bowl.
  • Add besan, rice flour, corn flour, salt, red chili powder, carom seeds, ginger, garlic, chili, red food color to the Onion. Mix well. Add little water at a time to make a thick paste or smooth dough, enough to make balls.
  • Divide the dough into 16 equal portions.
  • Heat oil in a pan. Deep fry the pakoras in medium flame. flipping all around until crispy.
  • Once fried, remove using spatula, drain excess oil and put them on a kitchen napkin.
  • Sprinkle black salt or chat masala all over the prepared pakoras.
  • Serve with Tomato sauce and green chutney.

Cook’s Note:

  • You may leave the dough in freeze for 10 minutes before making balls from the dough. It tightens the dough and helps to give proper shape.


Recipe – Gatta Chawal/ Rajasthani Gatte ka chawal

Aviary Photo_131549133237575873Prep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 2


For Gatta:

  • Besan: ½ cup
  • Salt: ½ teaspoon or to taste
  • Turmeric powder: ¼ teaspoon
  • Cumin seeds: ¼ teaspoon
  • Cooking soda: ¼ teaspoon
  • Oil: ½ tablespoon
  • Water: as required

For the Rice:

  • Cooked Rice: 3cups
  • Salt: 1 teaspoon or to taste
  • Oil: 1 teaspoon
  • Cumin seeds: ¼ teaspoon
  • Ginger: ½ teaspoon, finely chopped
  • Green chili: 1, finely chopped
  • Onion: ½ of a medium sized, finely chopped
  • Tomato: 1, finely chopped
  • Asafoetida (hing): 1 pinch
  • Water: ½ cup
  • Turmeric: ½ teaspoon
  • Red chili powder: ¼ teaspoon
  • Garam masala Powder: ½ teaspoon
  • Coriander leaves: 1 tablespoon, finely chopped


For the gatte:

  • Using the gatte ingredients, make a very stiff dough. Use little water at a time to check the dough consistency.
  • Cover the dough and keep it aside for 10 minutes.
  • Divide the dough into 10 equal portions.
  • Roll each portion into a long cylinder of ¼ inch diameter and approx. 6 inch lengthy. Cut the cylinder into 1 inch pieces.
  • Boil 7-8 cups of water in a pot.
  • Once water starts to boil add the gatte pieces and let It boil in high flame for 8-10 minutes or until it is not sticky.
  • Drain the excess water.

For the rice:

  • Heat oil in a pan. Add cumin seeds, when it changes color, add ginger and onion.
  • Saute till onions and light brown.
  • Add tomato, hing and green chili. Saute till tomatoes and cooked.
  • Add the cooked gatte, turmeric powder, red chili powder and garam masala powder. Stir for 1 minute.
  • Add the cooked rice and salt. Stir and cook for 2-3 minutes.
  • Turn off the heat.
  • Add coriander leaves and serve.

Recipe: Mixed Vegetables in Coconut Gravy

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Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4


For the Coconut Paste:

  • Powdered or grated Coconut: 1/4 cup
  • Water: 1/2 cup

For the veggies:

  • Mixed Vegetables: 2 cups, washed and chopped in small pieces (2 Potato, 2 Carrot, 7-8 green Beans, ½ cup cauliflower, handful of Peas, 1/4th of a bottle gourd or lauki)
  • Salt: 2 Teaspoon or to taste
  • Turmeric powder (haldi): 2 teaspoons
  • Water: 4 cups

For the tempering:

  • Oil: 2 teaspoons
  • Cumin seed: 1/2 Teaspoon
  • Curry leaves: 5-6
  • Green chili: 2, cut into halves, lengthwise
  • Dried Red chili: 2
  • Black Peppercorns (kali mirch): 8-10
  • Cinnamon Stick: 1 small pieces (1-inch)


  • If you are using grated or raw coconut, grind it to paste using little water. If using coconut powder, no need to grind, just soak it in water. Whisk well and keep aside.
  • In a pot add 4 cups of water. Once it starts to boil, add the vegetables, salt and turmeric powder. Medium the heat and cover the pan for 15 minutes or till all vegetables are almost cooked (90%). You may pressure cooker them in high heat and turn off the heat before the 1st whistle. Wait for 5 minutes and open the lid. Turn on the heat again and continue the next process.
  • Remove the cover and add the coconut paste in this vegetable pot. Mix well and stir gently. Lower the heat and let it simmer.
  • Heat oil in another small pan. Add cumin seeds, green chili, red dried chili, curry leaves, cinnamon stick and peppercorns. Saute for 2 minutes. Turn off the heat.
  • Add this tempering to the vegetable coconut mix.
  • Stir well and simmer for 5 minutes or till vegetables are all well-cooked.
  • Turn off the heat and serve hot.


Recipe – Chikoo Milkshake / Chikoo Smoothie

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Prep Time: 35 Minutes

Cook Time: 0 Minutes

Serves: 2


  • Ripe Chikoo: 2
  • Milk: 2 Cups
  • Sugar: 1 tablespoons
  • Vanilla extract: ½ teaspoon
  • Vanilla Ice cream: 2 scoops
  • Ice Cubes: 4-6


  • Peel and cut the Chikoo into small pieces. Deep fridge them in refrigerate for 30 minutes.
  • Blend the frozen Chikoo, sugar, milk, ice cream, vanilla extract until smooth.
  • While serving, add 2-3 ice cubes in a glass, pour the Chikoo shake.
  • You may add some Chikoo pieces in the shake while serving.


Recipe – Baked Brussels Sprouts

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Prep Time: 5 Minutes

Cook Time: 30 Minutes

Serves: 4


  • Brussels Sprouts: 18-20, Washed, trimmed and cut into halves,
  • Oil / Butter: 2 Teaspoon
  • Salt: 1 ½ teaspoon or to taste
  • Black Pepper powder: 1/2 teaspoon
  • Red chili powder: 1/4 teaspoon
  • Dried Oregano: 1 teaspoon
  • Garlic powder: ½ teaspoon
  • Lemon Juice: 4-5 drops


  • Preheat the oven to 350-degree F or 180-degree C
  • Mix all the ingredients
  • Place a baking sheet on the baking tray. (Optional)
  • Place the ingredients on the baking tray.
  • Cover the tray with a lid or aluminum foil paper.
  • Prick the foil paper’s 1 or 2 places with a fork.
  • Bake for 15 minutes.
  • Take out and remove the cover.
  • Bake again for 15 minutes or till cooked.


Recipe – Coconut Pudding / Coconut Fudge / Nariyal Burfi / Nariyal Peda with Condensed milk / Nariyal ki chakki / Kopra Pak / Instant Coconut Burfi

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Prep Time: 15 mins

Cook Time: 10 mins

Serves: 11 Pedas


  • Grated or powdered Coconut: 1 cup
  • Milkmaid or Condensed Milk: 3 tablespoons
  • Ghee: 1 Tablespoon
  • Pistachios: chopped, for garnish
  • Cardamom Powder: 1 pinch


  • Heat ghee in a non-sticky pan.
  • Add the coconut and roast for 4-5 minutes in medium heat.
  • Add condensed milk and cardamom powder.
  • Mix well and cook for another 4-5 minutes or till it is dry. Not completely dry and not watery. It should be like thick paste or smooth dough. Stir and fold the mix gently in every 30 seconds.
  • Turn off the heat.
  • Place a parchment paper or butter paper on a square container or tiffin box.
  • Add the paste on the paper inside the box.
  • Press it make a smooth square or rectangular shape with 1 ½ inch thickness.
  • Cut it into square or rectangular pieces.
  • Garnish with Pistachios.
  • Let it set for 10 minutes.
  • Serve.