Menu for the day

Please click on the menus mentioned below to read the detailed recipes.


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

img_20170608_162100.jpgPrep Time: 10 minutes

Cook Time: 15 minutes

Serves: 16 pakoras


  • Onion: 2 large or 3 medium sized Onion
  • Water: As required
  • Gram Flour (Besan): 3 Tablespoon
  • 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

img_20170517_120025.jpgPrep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 2


For the Gatte:

  • Besan: ½ cup
  • Rice flour: ¼ cup (optional)
  • 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 curd and coconut gravy

img_20170611_135538.jpgPrep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4


For the Coconut Paste:

  • Powdered Coconut: 1/4 cup
  • Curd: ½ cup
  • Water: ¼ 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, 2 drumsticks, 1/4th of a bottle gourd or lauki)
  • Salt: 2 Teaspoon or to taste
  • Turmeric powder (haldi): 2 teaspoons

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


  • If you are using grated or raw coconut, grind it to paste using little water. If using coconut powder, no need to grind.
  • Whisk curd in a bowl. Add the coconut paste and water. Whisk well and keep aside.
  • In a pot 4 cups of water. Once it starts to boil, add the vegetables, salt and turmeric powder. Medium the heat and cover the pan for 9-10 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 curd 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 and peppercorns. Saute for 2 minutes. Turn off the heat.
  • Add this tempering to the vegetable curd mix.
  • Stir well and simmer for 2-3 minutes or till vegetables are all well-cooked.
  • Turn off the heat and serve hot.

Recipe – Chikoo Milkshake / Chikoo Smoothie

Aviary Photo_131496360815161952

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

img_20170531_210553.jpgPrep 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.