Thursday, 1 October 2015



Kerala style Cabbage Thoran

Kerala, which is a state in India, situated on the western coast of India is so beautiful because of its greenery, beaches and back water canals. Kerala is also called “God's own country”, because the land is so beautiful, surely the Gods must reside here. Kerala is famous for its magnificent beaches surrounded by coconut trees, which attracts a lot of foreign tourists. Kerala is also known as “Land of Spices” because many spices are grown here. It’s hot and humid climate is suitable for the growth of many spices. Black pepper is largely grown in Kerala, which is used all over the world in almost all cuisines, as well as cashew nuts and cardamom.

This stir fry which I made with coconut and curry leaves is a Kerala style vegetable, which is called “Thoran”. This word thoran is used for many other vegetables also like green beans, cabbage etc, when these vegetables are thinly sliced, stir fried and made with shredded coconut (you can use desiccated coconut too) and curry leaves and few other ingredients. In Kerala they eat this with rice and any sort of curry like sambhar or rasam etc. But people in north India like me, can eat any vegetables with roti, chapatti, naan or paratha. The reason behind this is that wheat is the staple food in north India while rice is the staple food in south and east India.

There are a few purple colour vegetables and fruits given to us by nature. Health specialists are always advising us to eat these purple colour vegetables and fruits, because of their enormous health benefits.

Though I have realised that there is a difference in the taste of green cabbage and red cabbage, but why not eat the red cabbage to get all the  benefits of its colour.



  • 1 small red Cabbage (500 grams) thinly sliced
  • 2-3 tbs of shredded coconut/dry desiccated coconut
  • 1 tbs mustard seeds
  • pinch asafetida
  • 2-3 red whole dry chilli (optional)
  • salt and black pepper to taste
  • 20 curry patta leaves (green)
  • 2 tbs coconut oil (any other oil)


  • Heat oil on a medium flame in a fry pan.
  • Add oil, when hot add mustard seeds and asafetida
  • when seeds starts popping, add red chili and green curry patta leaves, saute for few minutes.
  • Add cabbage and stir fry for few minutes, add salt (to taste) and black pepper, continue to stir fry till they are bit soft but crunchy.
  • Add shredded coconut and mix well.
  • Serve hot as side dish with rice or roti, naan, dinner bun etc.

Thursday, 10 September 2015


#Edited- This recipe was featured as the best recipe at-

(suitable for vegans)

When I talk about egg-less cakes, I remember one interesting incidence – when my daughter-in-law was studying in a university in South Africa few years ago, she was staying in a students hostel. One day she was craving for cake (she dose not eat egg), so she went to a nearby bakery to buy egg-less cake. When she asked the lady at the counter, “Do you have egg-less cake”, the lady gave a strange look at her and said, “I don’t think we can make cakes without egg.” My daughter-in-law was really disappointed. Then she called me and told me that, in her next visit, she will eat cake at home.

I am surprised that in this era of Google and Internet, some people are still thinking that cakes can not be made without egg. So for them the answer is cakes can easily be made without eggs, and many variety of cakes can be made.

In my original recipe of dates and walnut cake, which I got from one of my friend long time ago I soak dates in milk overnight. But this time when I wanted to make this cake, by mistake I soaked them in water. This morning when I wanted to bake the cake, I realized my mistake, and thought “ Oh no! What should I do now”.Then I got the idea and rushed and checked on the internet another recipe. Even in this recipe there was water plus milk, which I changed it to only water because I wanted to use all the soaked water with dates so that the nutrients should remain in the water.

This is a healthy cake because of its ingredients. Apart from dates and walnuts I have used honey instead of sugar. In this recipe, there is no egg, as I mentioned earlier, I am totally vegetarian and I do not use any meat or egg in my kitchen.

Original recipe  with minor changes from -vegrecipesofindia


  • 20 dates
  • 2 cup all whole wheat flour
  • ½ cup oil
  • 1 ½ cup water
  • 5 tbs honey
  • 1 tsp baking powder
  • ½ tsp soda bi carb
  • ½ cup walnut pieces
  • 1 tsp vanilla essence
  • ½ tsp cinnamon powder
  • pinch salt

  • Wash and remove the seeds of dates.
  • Add water in dates and put it in the microwave for 2 minutes.
  • When cool, make a smooth paste in a blender, add honey and oil and mix well.
  • Sieve flour and baking powder, add slowly in wet paste of dates, one tablespoon at a time and mix well
  • Add walnuts and fold in the batter.
  • Fill cup cakes tray up to ¾ level.
  • Preheat oven on 200 degree C/390 F and cook for 30-35 minutes till the toothpick comes out clean form the cup cake.

Monday, 31 August 2015


This is a Gujarati sweet dish. I learned many Gujarati dishes from my friends in Kenya. Gujarati food is very tasty and has a lots of varieties in sweet and savory.

When I was living in Kisumu, Kenya, I was living in a flat with my family in a big building. Most of the families in the apartment complex were Gujaraties. Throughout the day the ladies were busy in making lots of papads and savory dishes. I was also a housewife at the time because I had decided to take care of my two small kids, I had plenty of time to learn and try new gujarati items. This recipe is one of them.

When I ate Shreekhand for the first time, I really liked it and was very much interested in learning the process of making it. When one of my neighbour friend from the apartment complex taught me how to make it, I realized that it is a very simple dish to make which actually does not require any cooking at all. The main ingredient is dahi (Yoghurt).

I love mangoes and all dishes made with mango. It is a super fruit, which is used in many recipes in Indian cuisine. Starting from raw mango to full ripe ones, we use them in our kitchen to make many types of pickles, chutneys, sweets and even use them in curries.

I have already posted few recipes of mango like mango pickle, mangosmoothie, mango trifle and mango Jam.

When this dish is made with only yoghurt (dahi) and sugar it is called shreekhand, and when mixed with mango it is called amrkhand.


  • 500 grams Full Cream Yoghurt (dahi)
  • 500 grams pureed mangoes
  • 300 grams castor sugar
  • ½ tsp nutmeg powder (optional)
  • 50 grams sliced almonds OR pistachios
    For graham cracker crust
  • Two cups graham/digestive cracker (Finely crushed)
  • 1 cup sugar
  • 8 tbs butter

For the crust
  • Mix graham cracker, sugar and butter thoroughly.
  • Press mixture in to small individual pie trays (3 inches)
  • Bake in the oven for 6-7 minutes on 180 degree C.
  • Cool it well.
  • Take a white, clean muslin cloth, spread the cloth inside the big sieve or stainer, now pour the yoghurt carefully in it.
  • Tie a knot on top or put a thick rubber band to seal the top.
  • Now hang the muslin cloth on top of the kitchen sink with a tap, so that all the water can drip off the yoghurt.
  • Leave a container under it to collect the water, it can take 4-5 hours to remove all the water from the yoghurt and only cream will be left in the muslin cloth.
  • Now remove the cream of the yoghurt in a glass bowl, add sugar, pureed mango, nutmeg powder and pistachio.
  • Mix well and put it in the fridge.
  • When crust is cold, fill it with yoghurt and mango mix and decorate with pistachio.
  • Serve chilled as dessert after the meals.