Jambul/Black Java Plum

Jambul is available in plenty during the summer months until the beginning of the rainy season.

It’s a super food packed with nutrients and antioxidants.

Good for those having spikes in their blood sugar levels and having an history of diabetes in the family.

It also aids digestive health.

Brined them for a week and today made this yummy and appetising chutney.


Brined jambuls – 4-5 deseeded

Red chilli – 3

 Coconut grated – 2 handfuls

 Garlic with the peel – 2 cloves

Salt as per taste.


Deseed the jambuls and using light finger movements extract the pulp.

Now grind all the above to a smooth paste.

Chutney is ready.

Tastes yummy when you drizzle some coconut oil over it.

Please Note:

The jambuls are brined and so add salt accordingly.

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.

Water melon Dosa

Water melon dosa is one such dosa which has a lovely pinkish colour but also very yummy and fluffy. I loved the taste. It tastes delicious with freshly churned homemade butter and pickle or chutney powder. It’s only cooked on one side and the pores on the dosa makes it more fluffy and soft.


White Idli Rice – 1 cup

Split Black gram dal(urad dal) – 1 handful.

Fenugreek seeds – 1 spoon

Water melon – 1/2 cup

Method:Sugar – 4 table spoons

Wash the dal and rice in an utensil

Soak it for a minimum three to four hours

Soak methi/fenugreek seeds in a small bowl in about three tablespoons of water.

After about four hours grind the dal and rice to a smooth consistency batter adding about half cup of water. Then add the methi seeds and grind all of it for about thirty seconds

Transfer the batter to a big utensil as the batter will rise during the fermentation process which takes about eight to ten hours

Now sprinkle salt as per taste aver the batter and cover the utensil with a lid and allow the batter to ferment.

After eight to ten hours mix the batter well.

Take half cup of fresh watermelon juice to which half cup sugar is added and mix the batter well.

Now the batter is ready for preparing the dosa.

Heat a dosa pan and add a ladle of the batter and spread it a little. Just sprinkle some oil and reduce the heat. Cover the pan with a lid and allow it to cook. It takes about two to three minutes to cook.

Now slowly loosen the sides with a turner and transfer the dosa to a plate.

Enjoy soft fluffy dosa with butter and chutney powder.

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 (desert 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 gasses.

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

The soaked seeds bloat and act as an coolant.

Enjoy it cold or at room temperature.

Pink Ruby Chocolate Mousse

Had some Ruby chocolates lying around for quite sometime. Finally today I decided to make something from them. Never liked the tangy berry like flavour in a chocolate. Tried making this mouse which came out perfect though would have loved if the colour could have been a little darker. The taste was very good and so was the texture.


Milk powder -5 table spoons

Hot water 1.5 cups

Cream 2 table spoons

1 spoon sugar

Ruby chocolates grated 2 table spoons

vanilla essence 2 to 3 drops

China grass 2 inch piece or gelatine 1 spoon

strawberries 2 thinly sliced

grated pink ruby chocolate for garnishing


In half a cup of hot water dissolve the China grass bits or gelatine.

In another glass of hot water dissolve the milk powder and then add the water to which the gelatine is added and heat it.

Now add the grated pink ruby bits to this and mix well

Now add the sugar and mix well. As the mixture thickens and becomes viscous put off the flame.

Add the vanilla essence and finally the milk cream and transfer them to the glass bowls or cups and allow to set.

When it comes to room temperature keep it in the refrigerator for about three hours.

You may Un mould them on a serving dish or use as is.

Garnish with the grated pink chocolate bits and also slices of strawberries.

Enjoy them cold.


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.