Coloured peppers with quinoa feta cheeses


This is an absolutely yummy and colourful dish. The lemon zest added enhances the taste.. A delicious and fulfilling meal in itself.

Feta cheese – 4 table spoons crumbled.

Red pepper – 1/2 of a whole pepper

Green pepper – 1/2

Yellow pepper – 1/2

Lemon /lime zests – of one lemon/lime.

Red paprika flakes – 1 spoon(small)

parsley or cilantro – 1 handful.chopped.

Oregano/ mixed herbs – few pinches.

Red Onions -2

Garlics cloves – 5-6

Pine seeds – 1 spoon toasted

Lemon juice – 1 spoon

Coarsely ground pepper – 1/4 spoon.

Quinoa – 1/2 cup.

Hot water – 1.5 cups

Olive oil – 3 table spoons.


Apply a little oil to the surface of the halved pepper to which a few drops of lemon drops and pinches of salt is applied.

Bake the halves of the coloured peppers in the oven until they’re soft on the inside but slightly charred and crisp on the edges.

This may take about 15 minutes.

Simultaneously in a saucepan add the water and few drops of olive oil and salt.

Cook the quinoa on low flame tossing in between on a closed lid.

It may take about 10 to 15 minutes.

Mince the garlic, onions and parsley red coriander leaves.:

Chop the pine nuts.

Heat a pan and take 2 tablespoons of olive oil.

Add the garlic, chopped onions and red pepper flakes and sauté for about 2 to 3 minutes until the onions are translucent and the garlic is fragrant.

Turn off gas, then stir in the cooked quinoa, pine nuts and finely chopped parsley or cilantro, paprika, oregano or mixed herbs,lemon juice,lemon zest, sea salt and black pepper.

Taste and add another few pinches of salt to taste.

Spoon the filling into the roasted pepper halves.

Garnish with feta cheese crumbles and bake for another 10 mins.

Serve the remaining filling at the sides with sliced avocado.

Feta cheese has salt so be mindful on how much salt you may need to add.

Raw Mango Salad

Mangoes both raw are ripe available in plenty. Then it’s time to savour the delicious king of fruits be it in soups, desserts, curries, shakes, smoothies and salads.

The yummy dishes made are never ending.

This delicious, tangy,sweet and spicy well balanced salad is nutritious and filling.


Raw Mango – 1 firm one skinned

Red onion -1 big

Carrot – 1 medium sized

Coriander leaves – a handful

Salt as per taste

Juice of half a lemon/lime.

Brown Sugar – 1 spoon.

Garlic clove – 1 crushed.

Toasted and skinned peanuts – 1/2 cup.

Fresh chilli -1 red and 1 green.

Chilli flakes – few pinches


In a small bowl squeeze the juice of half a lime or lemon and add salt , chilli flakes,red and green minced chillies ,crushed garlic clove and brown sugar.

Keep aside.

Shred the peeled mangoes or slice them into julienne

You may even grate them.

Slice onions into thin slices.

Slice carrots into juliennes

Toss them well and add the salad dressing and mix well.

Now finally add the slightly crushed toasted peanuts and garnish with finely chopped coriander leaves and spring onion.

Refrigerate and enjoy fresh.

Raw Jackfruit Kebabs

When the jackfruits are in season I try to make fruitful use of the raw as well the ripened fruit. This fibrous fruit is a delicacy and the nutritional value of the fruit is also a reason for me to experiment with this fruit.

I had planned to make a deep fried podi/ pakora from it but the jackfruit turned to be slightly ripe inside. So the outcome were these delicious kebabs.


Jackfruit pieces -10 medium sized bits

Onion – 1 finely chopped

Bread crumbs – 1/2 cup

Chilli powder – 1.5 spoons

Garlic crushed – 3-4 cloves

Besan/ Chicpea flour – 2 table spoons

Cornflour – 1 table spoon.

Lemon juice – 1 t spoon

Salt as per taste.

Oil – 4 table spoons.


In a cooker steam the jackfruit bits adding a little salt for about fifteen minutes.

Once it cools using light finger movements mash them and transfer them to a big bowl.

In the same pan take a table spoon of oil and on medium flame sauté the chopped onions.

As they turn pink add crushed garlic and sauté for another two to three minutes.

Add chilli powder,besan, cornflour and lime juice and sauté for for another two minutes.

Put off the flame and add in the bread crumbs and mix well.

Smear some oil on your hands and shape the mixture into oblong shaped kebabs.

Heat a pan preferably an iron one and apply a few drops of oil and on a low flame roast or pan fry the kebabs occasionally flipping them slowly so that they are roasted evenly.

Enjoy them as is or with coriander or mint chutney and tomato chilli sauce.

Sesame milk with sabja/Tukmaria seeds

This is an unique combination of a healthy drink which is not only rich in antioxidants but also nutritious and delicious. Best enjoyed during summer. Since sesame is heat generating in nature adding Tukmaria seeds(also called as Sabja or sweet basil in India) makes it cooling..

Best enjoyed cold/ refrigerated.


Sesame seeds – 2 table spoons roasted.

Jaggery powder – 2 tablespoons

Cold Milk – 2 cups.

Cardamom pods – 2 . (Peeled and powdered).

Tukmaria/Sabja seed – 2 table spoons.(Soaked in half cup of water).


In a blender add all the above ingredients Except the Tukmaria/sabja seeds and blend them.

Take a strainer and strain it and pour them in glasses.

Now add a tablespoon each of the Sabja/Tukmaria seeds over each cup and mix it lightly.

The soaked seeds bloat and act as a coolant.

Enjoy it cold or at room temperature.

Bottle Gourd/Lauki Halwa

Bottle gourd or Lauki is a versatile veggie full of nutrients. It has more percentage of water and mostly used in soups and juices.

It can be cooked with any dal as sides for any dish, in Sambhar and also known for its several medicinal properties. It’s also cooling for the system.

This is a halwa prepared mostly for its cooling properties by many households as it serves both as a coolant as well as a delicious dessert. It can be relished hot, cold or at room Temperature.


1 bottle Gourd- about a 3 cups after grating.

Jaggery – 1.5 cups

Cardamom – 1 small spoon powdered.

Water – less than a ounce

Ghee – 2 table spoons

Almonds – 4-5 slivered Raisins – 1 table spoon

Corn flour – 1 small spoon


Heat a saucepan and Add the jaggery and water and on low fame keep cooking until melts and turns sticky.

Now add grated and cooked Lauki and keep stirring until it begins to leave the edges of the pan.

Add ghee and powdered Cardamom.

Keep cooking. Now sprinkle the cornflour evenly and mix well as the mixture starts thickening . Garnish with nuts and Raisins. The halwa is now ready.

Can be enjoyed warm or cold.

Amla Panna (Goose Berry)

This is a tangy spicy cooler which is normally prepared in summer to beat the heat, energise and cool the system.

Very refreshing, nutritious and appetising drink.

Medium sized amla -10 to 12

Jaggery – 3

Pepper corns -10 to 12

Ginger – 1 inch piece

Black salt/Kala namak – as per taste.

Cold water.2 cups.

Cut the amla bits into thin slices and add 2 cups of water and steam it for about 10 mins.

Then coarsely grind the pepper corns, ginger and keep aside.

Blend the the steamed amla and strain it.

Now add jaggery, and the ginger peppercorn mixture and black salt.

Mix well and serve the Panna.