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

Spinach Rice

All doctors say to have your greens.Well, it isn’t easy to always have salads, right?

This recipe has a lot of spinach in it , so you can be real happy having it!Its a recipe shared by my dear friend Sridevi.


  1. Cooked Basmati rice – 3 cups
  2. Onion – 1 medium, sliced thin
  3. Spinach leaves- 4 cups, cut small
  4. Oil – 3 to 4 Tbsp
  5. Salt to taste

To Grind:

  1. Roasted peanuts – 1/2 cup
  2. Cumin – 1 tsp
  3. Whole pepper- 1/2 tsp
  4. Green chillies – 3 nos.
  5. Garlic – 2 cloves


  1. Cook Basmati rice as per instructions on the packet with salt as desired.Keep aside to cool.(I usually use rice cooked the day before as this prevents rice from breaking while mixing.)
  2. Grind all the ingredients as mentioned above.Keep aside
  3. Heat oil in a kadai, saute the onions till translucent.Now add the grinded mixture and fry till the peanuts are roasted and you get an nice aroma.
  4. Add the spinach to the above mixture and fry till the leaves change color.
  5. Now mix in the rice.Add salt as desired.
  6. Serve hot with any gravy or just pickle and chips.fullsizerender-19

Hot and Sour Tofu soup

One more way to use tofu and very healthy one too , if you make your own stock.I  used store bought low sodium stock.It made the process easy.

I have tried the soup once with vegetable stock and once with chicken stock.Both taste great and spicy.


  1. Firm Tofu – 1 packet
  2. Ginger – 1/4″, finely chopped
  3. Garlic -3 cloves, finely chopped
  4. Green chillies – 1, finely chopped
  5. Onion – 1 medium size, finely chopped
  6. Cabbage – 1 cup ;finely chopped
  7. Carrot – 1 big, finely chopped
  8. Green Bell Pepper – 1/2; finely chopped
  9. Beans – 5 ;finely chopped
  10. Spring onions – 3, finely chopped. Separate the bulb and the leaves
  11. Soy Sauce – 2 Tbsp
  12. Vinegar – 2 tsp
  13. Green Chilli sauce – 1tsp
  14. Cornstarch – 1Tbsp
  15. Vegetable / Chicken Stock – 5 cups
  16. Pepper to taste
  17. Salt to taste
  18. Oil
  19. Egg – 1


  1. Preparing Tofu: Drain the tofu .Now place it between kitchen paper towels and keep a heavy vessel on top.This will help to drain the excess water from the tofu. Tofu has a sponge like structure.Cube the tofu as desired and marinate it with soy sauce(1/2tsp), stir fry sauce(1/2tsp) and chili powder(1/4tsp).Keep aside for 15 minutes.
  2. Pour oil in a wok and stir fry the tofu for 2-3 mins, till the tofu is browned on all sides.Keep aside.
  3. In the same wok, add 2 Tbsp of oil , add garlic and ginger, stir fry for 30 seconds.Add onions, bell peppers, green chillies, beans , carrots and fry for 3 minutes.
  4. Now add the cabbage and bulb of spring onions and fry for another 1- 2 minutes.
  5. Now add the soy sauce, green chilli sauce, salt,  pepper and fried tofu and stir fry for 2 minutes.
  6. Add in the stock to the above mixture and let it boil for a minute or two.
  7. Mix cornflour with some water and add that in.This increases the consistency of the soup.
  8. Now, break an egg and slowly add to the boiling soup.It will form light threads.
  9. Garnish with chopped spring onion leaves and serve hot soup with bread.