Asparagus Thoren

Asparagus is a new vegetable in our family as its not very common in Bangalore, India.In Seattle, its a local spring vegetable and so needed a s way to add it in our diet.Eating seasonal local fruits and veggies is always a plus as its travel time to the food shelves in a grocery store is comparatively less.

Asparagus is packed with good-for-you vitamins and minerals like vitamins A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fiber.So, it is worth adding it to your diet.

You can just grill asparagus too and sprinkle a bit of salt.Its yummy good.


  1. Asparagus – 2 cups, chopped round
  2. Onion – 1 small, chopped fine
  3. Green chillies – 3, chopped fine
  4. Mustard seeds – 1/2 tsp
  5. Dry /Fresh grated coconut – 1/2 cup
  6. Curry leaves – 1 Sprig
  7. Oil – 1 Tbsp
  8. Salt to taste


  1. Pour oil to a pan and when hot, add the mustard seeds.When the seeds splutter, add onions and saute till translucent.
  2. Now add green chillies, salt and asparagus. Cover the pan and cook on low flame.Mostly the asparagus cooks in 3 to 5 mins.
  3. Now add the dried coconut and curry leaves , stir and cook for 1 to 2 mins.fullsizerender-28



Chinese Salad

This is something I have had at restaurants but am not sure if the ingredients are the same.I tried and tested at home to get the flavor we have at Chinese restaurants in India.

Anyway it raw veggies with a mix of condiments.Served it to my daughter’s friends and they liked it it must be good.


  1. Cucumber – 1, sliced  thin  & long
  2. Carrot – 1, sliced thin & long
  3. Vinegar – 1Tbsp
  4. Sugar – 1/4 tsp
  5. Tomato ketchup – 1/2tsp
  6. Hot & Sour tomato ketch up – 1/2 tsp (optional)
  7. Chilli powder – a pinch(optional)


  1. In a bowl, mix all the above ingredients and chill in the refrigerator.
  2. Serve the salad cold.

Blueberry Pancakes

Blueberry and pecan pancakes is a fruit filling breakfast.It is nutritious as well as delicious.You have to watch out on your syrup, though.


  1. Plain flour – 2 cups
  2. Baking powder – 1tsp
  3. Sugar – 1/2 to 1 tsp
  4. Milk – 1 1/2 cups
  5. Egg – 1
  6. Butter – 2tsp
  7. Salt – 1/2tsp
  8. Blue berries


  1. Take a big bowl and beat the egg.Whisk in the butter and slowly add all the ingredients one by one.Make sure to not whisk the batter too fine.A few small clumps are ok.
  2. Heat a pan on medium flame and when hot, pour a ladle of the batter.You will see bubble gaps on the pancake, if the pan is hot.At this point , add in the blue berries, pecans with your hand one by one on the pancake.
  3. After a minute or two, flip the pancake and cook the other side too.
  4. Have with pancake syrup.

Simple Coleslaw

Sticking to my New Year resolution of more veggies in raw, we had a continental dinner yesterday.We had baked chicken tender, coleslaw cabbage – carrot salad, and cooked sweet corn.

This recipe is for the cabbage – carrot coleslaw.


  1. Light Mayo – 1 – 2 Tbsp
  2. Sugar – 1/4 tsp
  3. Vinegar – 1 tsp
  4. Pepper – 1/4 tsp
  5. Lemon juice – 1 tsp
  6. Shredded cabbage – 2 cup
  7. Shredded carrot – 1/2 cup
  8. Salt to taste


  1. Mix all the above ingredients in a bowl.You can vary the quantity of the condiments as per your taste for the coleslaw.



Coriander Mint Chutney

I used this as a sandwich spread adding fresh grated coconut and it turned out great.Its a handy chutney as it can used as spread as well as an accompaniment with samosas, dhoklas, aloo tikki or even dosa!

I stored the left over in ice trays in the freezer and transferred them to a dated ziplock.

Tip: When storing food in freezer in zip locks, its handy to write the dates as I tend to forget when I made the food.I  usually try to use it in a month’s time.


  1. Coriander leaves – 2 cups
  2. Mint leaves – 1/2 cup
  3. Green chilli – 2
  4. Ginger – 1/4 “
  5. Lemon Juice -1/2 lemon
  6. Salt to taste


  1. Wash the leaves thoroughly.
  2. Put all the above ingredients in a blender and puree it with as little water as possible.
  3. Your chutney is ready

For sandwiches: You can add fresh grated coconut in the chutney and spread it along with butter on the toast.Yummy!!



Rice Krispies Mixture(Indian Style)

I had a yearning for the Indian mixture, a snack had at tea time.In India , you can find many varieties with different ingredients. Also, it can be  spicy, sweet or even both. I like the spicy kind.My friend Nitha suggested to make an easy mixture with rice krispies.

This recipe is super easy and quick .I make this quite frequently and store it for 2 to 3 weeks. Its way healthier than the store bought ones.


  1. Rice Krispies – 5 cups
  2. Peanuts – 3/4 cup
  3. Green chillies – 5 to 6, thinly sliced
  4. Red chillies – 4 to 5 , roughly sliced
  5. Curry leaves – 1 sprig
  6. Oil – 2 to 3 Tbsp
  7. Chilli Powder – 1 Tbsp, or as desired
  8. Asafoetida – 1 tsp
  9. Salt


  1. Pour oil in a kadai, when oil is hot add the red chillies, fry for less than a minute.
  2. Maintain a medium flame and add the green chillies, curry leaves and fry till the green chillies are white in color.
  3. Now add the peanuts and stir fry till the peanuts are roasted.
  4. Add chilli powder, asafoetida powder and salt and fry for 30 seconds.Take care not to burn the chilli powder.
  5. Mix in the rice krispies and toss well, so they are evenly coated with the spices.
  6. You have made a healthy snack for tea!Enjoy!
  7. Cool the mixture before you store it in air tight container.fullsizerender-20