Stuffed Bitter Gourd

Bitter gourds are a family favourite.Tangy sweet sour dry bitter gourds are enjoyed by my family.Today tried this recipe and loved its mild flavour and the crunchiness of the bitter gourds

It’s not only nutritious and healthy but very yummy too…


BItter gourd -2

Fenugreek seeds – 1/4 spoon

Coriander seeds – 1.5 spoons

Cumin seeds – 1/2 spoon

Red Bedgi chillies – 5

Red Spicy Guntur chillies -2

Turmeric – 1/2 spoon

Peanuts roasted – 2 table spoons

Roasted besan – 1 table spoon

Jaggery – 1 table spoon.

Oil – 3 + 1 table spoons

Tomatoes – 2

Mustard – 1/4 spoon

Curry leaves – 1 sprig

Salt as per taste.


In a pan roast the red chillies,coriander seeds, cumin and methi separately until you get an aroma.

Cool it and then dry grind the masala with the roasted peanuts and roasted besan and jaggery powder.

Add some salt to it.

Wash and deseed the bitter gourds by removing the pith and slice them into roundels which should be two centimetres thick

Immerse them in cold water to which salt has been added for about 30 minutes.

Remove the bitter gourds from the water and stuff the dry masala into the roundels and keep aside.

In a saucepan add the remaining oil and then the mustard and curry leaves.

Now add the turmeric and the sliced tomatoes and sauté them for 4 to 5 minutes.

Now drop the stuffed bitter gourd into the pan and a little salt and cook them on a covered lid until they are cooked.

Enjoy with roti or rice as sides.

Please Note:

You may add a chopped onion while sautéing if you prefer them .

Baked rice with Spinach & corn

A yummy and easy dish. Leaves you wanting for more and finger licking good.


Corn – 1/2 cup (washed and cooked)
Spinach – 2 handful(washed and pat dry on a towel)
Onion – 1 sliced thinly
Garlic cloves -5-6 slices
Paprika -1 spoon
Salt as per taste( be mindful as you are adding cheese )
Cooked rice – 1 cup
Oil – 2 table spoons
Grated cheese – 4-5 table spoons(preferably Mozarella)

For the white sauce:
All purpose flour – 2 table spoons
Butter -1/2 spoon
Milk 1.5 cups
Salt as per taste.
Pepper coarsely ground – 1/4 spoon
Heat a saucepan and add butter and as it melts add the flour and roast it in low flame and as it lets out an aroma add in the milk and with a whisk mix well.
Add more milk if needed or if it gets too thick.
Add the pepper and mix well.
Keep it aside.

Heat a pan and add the oil and sauté the onions and garlic.
Add in the cooked corn, salt and spinach and sauté for about 2 to 3 minutes.

Now add the rice and paprika and sauté for another 5 to 6 minutes.
Take a ceramic or a baking dish and pour half of the rice mixture and spread it with the spatula.
Now spread some of the white sauce followed by another layer of the rice mixture.

Finally top it with the layer of grated cheese and bake it at 180 degrees Celsius for about 30 mins checking occasionally if it has browned.
Enjoy it hot.

Stuffed Snake Gourd


Snake gourd.-1 big piece

Baking soda – 1/4 spoon

Water – 1.5 cups

For the stuffing:

Coconut grated – 1 handful

Red chillies(roasted) – 5 to 6

Tuvar dal – 1/2 cup

Asafoetida- 1/2 spoon

Salt as per taste

Cumin 1/2 t spoon

Semolina – 2 tablespoons


Deseed the snake gourd and slice it into three big and equal pieces.

In a saucepan heat 1.5 cups of water and then when it begins to boil drop the gourds in them and also add the baking soda to the water.

Allow to simmer for about 3 to 4 minutes and then remove them from the pan and immerse it in cold water to which a little salt is added.

Keep them aside.

This process helps the gourd to retain its colour.

Now in a mixer jar grind the soaked dal, red chillies, cumin and coconut to a fine paste adding very little water.

Add 2 table spoons of semolina,asafoetida and salt as per taste and mix well.

Now in a steamer add some water and boil it.

In a greased vessel keep the gourds vertically and fill them with the ground masala and press firmly.

Follow the same procedure with the rest of the gourds and steam them for about ten minutes.

Enjoy them with coconut oil.

You may slice the steamed gourds into thin slices using a sharp knife.

Then roast them on both the sides using a little oil to golden brown and enjoy.

Beeswax Cream for silky hands & aND feet

Beeswax when used with coconut oil in right quantity is an excellent source of nourishment for dried flaky and ageing  skin. My family has been using home made  cream for the past couple of years. Beeswax is good for the sensitive skin as it forms a shield or a protective layer while moisturising it  and prevents the skin from environmental damage.It does not clog the pores but enhances the texture of the skin making it smooth and silky.

I had a block of pure Australian Beeswax lying in my medicine cabinet and so decided to make some cream .

I always feel sharing is caring and so today I decided to share the recipe of the home made cream. Please do try it. It also heals the cracks one tends to get on the heels during the harsh winters.


Things needed:

A Saucepan

A ladle

A Bowl

2 to 3 small glass bottles to store the cream.


Coconut Oil – 3/4 cup

Jojoba oil – 1 table spoon

Essential oil – 3 to 4 drops of Pink Orchid


In a saucepan boil some water and then use snug fit bowl which serves as a double boiler.

Put 1 cup of grated Beeswax shavings inside the bowl and keep stirring with a wooden ladle until it melts.

Put off the flame.

Now add 3/4 cup of coconut oil and mix it lightly.

Next add a table spoon of Jojoba oil and mix well.

You may add few drops of any essential oil of your choice for the fragrance, I have used Pink Orchid for its lingering aroma.

Once the mixture comes to room temperature transfer them to clean glass bottles or jars which  have wide mouth.

Allow to set and then close the jars with the lids and use it in your daily regime and see the skin getting a smooth and silky feel.

Pear & Oatmeal Crumble

Tried this old fashioned Pear and oats crumble’s a very simple dish tasty and an easy recipe to try out in ones kitchen. Left the kitchen smelling with aroma of the spices and the lemony flavoured pear.

Ingredients for the base

Ripe and firm Pear – 1 big one chopped or sliced.

Brown sugar – 1 Table spoon

Cornstarch – 1 table spoon

Lemon – 1 juiced

Nutmeg powder 2-3 pinches

Ginger powder – 2 pinches è


Preheat oven for 10 minutes on 180 degrees.

In the meantime take a bowl and put the pear bits followed by the cornstarch,brown sugar,nutmeg powder and ginger powder.

Finally add the juiced lime or lemon juice and mix well.

Pour it over a greased baking tray and keep it aside.

For the top layer


Rolled Oats – 1/2 cup

Flour – 1/4 cup

Butter – 2 table spoons (thawed)

Brown sugar – 2.5 table spoons

Almonds – 1 table spoon cut into bite sized bits.

Walnut – 1 table spoon.


In a bowl add the thawed butter followed by sugar, flour and rolled oats. Mix lightly with your fingers.

Then add the chopped almonds and walnut

Add a few pinches of nutmeg powder and also ginger powder

And mix well till the butter mixes well into the mixture.

Now transfer this slowly over the pear mixture and press lightly with the spatula.

Bake on 180 degrees Celsius for about 25 minute.

Best enjoyed with chocolate sauce or caramelise pear on the sides.

Vanilla ice cream too goes well with pear crumble.

Masoor sprouts with tender Fenugreek shoots.

(No onion Garlic recipe)

This is an amazing combination which is not only nutritious and healthy dish but yummy too.

Whole masoor takes a while to cook on open pan but sprouted ones takes less time say about 10 to 15 minutes on medium flame.

It’s rich is fibre and has amazing health benefits like blood sugar control and lowers cholesterol.

Fenugreek sprouts enhances the dish with its unique flavour and also has many health benefits.


Whole Masoor – 1/2 cup( soaked overnight and and then allowed to germinate into sprouts)

Fenugreek/Methi sprouts – a handful (should be atleast 2 inches and tender.)

Fenugreek seeds – 1/2 spoon roasted.

Green chilli-1 finely sliced

Jaggery – 1 spoon.

Tomato – 1 sliced finely.

Coriander and cumin powder – 1 table spoon.

Red chilli powder – 1 spoon.

Amchur powder – 1 spoon.

Turmeric – 1/4 spoon

Saunf /fennel seeds powder – 1/2 spoon

Oil – 2 tablespoons

Salt as per taste.

Kasturi methi – 1 spoon.

Coriander leaves for garnishing.


Heat a pan and add in the sliced green chillies and fenugreek seeds and then the sliced tomatoes and sauté for about 2 to 3 minutes.

Add in the washed and strained masoor sprouts and toss in gently and cook on medium heat on a closed lid for about 8 to 10 minutes until it’s cooked.

Now add the chilli powder, coriander cumin powder, turmeric powder , amchur powder, saunf powder and salt as per taste.

Sauté for another 2 minutes and then add the methi sprouts and jaggery and put off the flame.

Mix well and garnish with kasturi methi and finely chopped coriander leaves.