Virgin Mojito.

This is a classic and refreshing non-alcoholic drink.
Mint leaves & lemon juice are the main ingredients used here.

We all must have heard of famous Cocktail mojito.The non-alcoholic version of this drink is known as Virgin Mojito. The base ingredients remain the same that is mint leaves and lemon juice but the alcohol gets replaced with soda or sprite.


1 tbsp Lime juice.

1 tbsp Sugar Syrup.

10-12 Mint Leaves.

½ Lemon sliced.

Ice as required

Club soda or Sprite.


In a tall or big serving glass add the lime juice, sugar syrup, half of the lime slices and mint leaves and muddle/crush using the muddler (or use back of the large wooden spoon).

Muddle only for 10 seconds  so mint doesnt get over crushed.

Now top the glass with ice and top it up with club soda or sprite.

Garnish with lemon slices and mint leaves and serve Chilled.

Happy Cooking!!!
Sameera. .

KitKat MilkShake.

Today being Fifa word cup semi finals my football crazy son was yearning for chocolate milk shake,had promised him oreo milk shake but we ran out of the biscuits…luckly had a KitKat sitting in the fridge….so made this in a jiffy for him.

Trust me this KitKat shake will make you ditch store bought drinks. To make this creamy chocolaty shake you just need a few simple ingredints along with a pack of Kitkat and you can nail this cafe style shake in just a few minutes.


1 KitKat.

200 ml Milk.

1 scoop Vanilla or Chocolate Ice cream.

2 tbsp Drinking Chocolate.

Few Ice Cubes.

For Garnish:

1 tbsp Chocolate Sauce.

Chocolate chips.

Whipped Cream.


Add all the ingredients in a blender and mix well till smooth and frothy.

In a mason jar or a tall glass drizzle some Chocolate syrup,pour the cold shake into the glass,using a piping cone add the whipped cream and sprinkle chocolate chips and top up with a piece of KitKat.

Serve immediately.

Happy Cooking!!!


Pani wale Pakode.

For few days when I had gone completely gluten free,I was yearning to eat panipuri…and I came across this recipe on some cooking Channel…..tried it immediately and my soul was satisfied 😌

Pani wale pakode are also known as pani phulki,pani pakoda and chatpate pani pakode.

This is an unique and new way of relishing the besan based onion pakoda with pani from the pani puri. it is popular street food from north india and is particularly served during the month of ramadan in iftari. It is basically a combination of pani puri and dahi vada where dahi is replaced with spicy mint-based pani.


For The Pani:

1 litre Cold water.

1/2 cup fresh Mint chutney.

1/2 cup Khajur Imli ki chutney.

4 tbsp Everest Pani Puri Masala.

2 tbsp mint (finely chopped)

½ lemon (sliced)

½ onion (sliced)

for Pakoda:

2 cup Besan.

½ tsp Chilli Powder.

¼ tsp Turmeric Powder.

Salt to taste.

A pinch of Asafoetida.

Water as required.

¼ tsp Baking soda

1 Onion finely chopped.

2 tbsp Coriander leaves finely chopped.

2 tbsp Khari(salted) Boondi.

Oil for frying.


For pani:

Mix together chilled water,chutneys and Pani puri masala .

Chill for at least 2 to 3 hours after making,so that all the flavours get blended properly.

Now add 2 tbsp coriander, 2 tbsp mint, half lemon and half onion,mix well and keep refrigerated till serving time.

For Pakoda:

In a large bowl take 2 cup besan,chilli powder,turmeric powder,salt and hing.
Mix well making sure all the spices are well combined,Add water as required and mix well forming a thick batter.
Beat it well to make batter airy and light.
Further add baking soda, onion and chopped coriander leaves.
Mix well making sure everything is well combined.

Heat oil in a kadhai,add a small ball sized batter and fry stiring occasionally, until the pakoda is cooked uniformly and turns golden brown.

Remove fried pakoda on absorbant paper to remove excess oil.

Assembling pani wale pakode.

Drop the hot pakoda into the water and soak for 1-2 minutes,soaking pakoda in water helps to make them soft and also remove excess oil.

Squeeze the pakoda slightly, and drop it into prepared chilled pani.
Serve pani wale pakode recipe topped with boondi.

Tip:Authentically the Spicy pani is made by grinding coriander leaves,mint tamarind and some other dry spices,here I have used a short method by adding prepared chutneys and Pani puri masala…..the end result is same.

Recipes for both the chutneys are posted,you will find the same under chutney Category.

Happy Cooking!!!


kokum Mojito.

This special fruit Kokam, is widely found around the Western Ghats of India. It is fondly used to make Sharbat and a variety of other Indian preparations.

Here is a delicious Kokam Mojito mocktail recipe perfect for the summers or as a fun addition to your dinner parties.
Here we are using ready-made kokum sharbat,it has a deep red hue and has a sour flavour.

So lets sip on this beautiful and cool summer drink.


30 ml Kokam Syrup (Sharbat)

20 ml Lemon Juice.

150 ml Soda.

6-7 Mint Leaves.

1 pinch Black Salt .


Muddle the mint leaves in a glass.

Add in the syrup, lemon juice, black salt and stir.

Top up with the Soda and stir again.
Add lots of ice and serve chilled.

Happy Cooking!!!


Ghee Rice.

Neychoru or Kerala Style Ghee rice is a very rich Pulao recipe that is absolutely tasty.Traditionally in south India jeerakasala rice or jeerai rice is used to make this dish,but can be made using basmati rice.This rice can be had on its own or with any vegetable curry .


¼ cup-Ghee.

16 Cashewnuts.

2 Bay leaves.

1 piece Cinnamon stick.

6 Green Cardamoms.

2 Green Chillies.

1 cup Onion sliced.

1 cup Basmati Rice washed,soaked for half an hour and drained.

2 cups Water.

Salt to taste.


Clean, wash and soak the rice for 30 mins. Heat a deep bottomed pan and melt ghee, add cashew nuts,stir them till they brown a little, add bayleaf, cinnamon, and  cardamom.
Stir for few seconds and then add in onions. Cook the onions till they brown. At this stage you can remove a spoon of browned onions to put them for garnish later.

Add green chillies and drained rice,mix with light hand,Pour boiling water and salt

Cook the rice till the water level reduces till the level of the rice in the pan, lower the heat, cover and cook till all of the water is absorbed.

Turn off the heat and let it sit for 15mins covered. Before serving add a dollop of ghee and garnish it with fried onions serve with a curry of your choice or on its own.

Happy Cooking!!!


Watermelon Mojito.

Happy World Beverage Day!

Today I made this refreshing mocktail to celebrate this special day.

Watermelon Mojito is a refreshing summer mocktail made using fresh watermelon juice and some simple ingredients, and can be made in under 10 minutes..

This drink has the perfect sweetness from watermelon, tanginess from lime, and the fizz from soda and is a perfect summer mocktail to serve for Sunday brunches and potlucks.

If you want to make an alcoholic version,just add white rum and you have an awesome cocktail ready.


1 cup cubed seedless chilled Watermelon.

1 tbsp Mapro Mojito Syrup.

1/2 cup Ice.

chilled Soda or amy fizzy lemon drink

Mint leaves and cubed watermelon for garnishing.


Add watermelon cubes to the large jar of a blender and blend until smooth.
Add mojito syrup and ice to a tall glass,add watermelon juice and stir well.
Fill only half of the glasses with the watermelon juice mixture and then top it with club soda. Garnish with a watermelon slice and mint leaves. Serve watermelon mojito immediately!

Tip:If you don’t have mojito syrup,add mint leaves to a pitcher and muddle it using a muddler or a wooden spoon. Add sugar and lime juice to the pitcher and stir until the sugar is dissolved,top up with Watermelon juice.

Happy Cooking!!!


Ferrero Rocher Cookies!

Everyone in my house love cookies…if its same in your house here is a simple eggless recipe for all your cookie cravings!
My son is a big fan of Ferrero Rocher chocolates,but now he need not depend on those big chocolate boxes to satisfy his cravings,as these ferrero rocher cookies, tastes very much similar to them!

As I am on gluten free diet,here I have used gluten free flour which is easily available in market.
Same can be replaced with regular refined flour.


For cookies:

1/2 cup Butter.

1/4 cup light Brown Sugar.

1/4 cup Castor Sugar.

2 tbsp Milk.

1/2 tsp Vanilla Extract.

1 cup Refined Flour/Gluten Free Flour.

1/2 tsp Baking Soda.

For Filling:

6 tbsp Nutella.

For Topping:

1 cup Milk Chocolate.

1/2 cup Hazelnuts or Cashewnuts toasted and chopped.

Sea Salt.


For the filling, scoop nutella with the help of a tablespoon onto the parchment paper into 6-8 dollops and freeze them in the freezer.

In a bowl add butter at room temperature,add castor sugar and brown sugar in it. Give it all a good mix,stir in the vanilla extract.

Add flour and baking soda. The dough will be a bit thick at this stage.
Add the milk and beat it for a bit until the dough comes together.Keep the dough into the freezer for 2 hours.

Take the dough out and make equal sized balls,this recipe will make 6 big balls.
Flatten each dough ball and add the frozen nutella ball in the center of it and wrap it properly from all directions with the dough.
Freeze this for another 20-30 minutes.

Line a tray with parchment paper and put the cookie balls 2 inch apart.

Bake it in a pre-heated oven at 180°C for 15-18 minutes.
Let the cookies cool.

In a bowl melt milk chocolate in a microwave with 30 second intervals or on a double boiler.
Into it, add the chopped toasted hazelnuts or cashewnuts.
As the cookies cooldown, place them on a wire rack with a tray under it.
Pour the chocolate hazelnut glaze over the cookies and tap it once to shed the extra chocolate.
Put this in the freezer for 5-10 minutes till the chocolate sets.
Sprinkle some sea salt and enjoy!

Tips:1.This recipe makes about 6 giant cookies, so you can divide the dough for the same beforehand.
Make sure all the cookie dough balls are equal in size for even baking.

2.After the dough is prepared refrigerate it properly.

3.Make sure when you freeze dollops of nutella, they are even in size.

4.Freeze the nutella dollops till they are solid.
After stuffing the dough balls with nutella, freeze them again for 15-20 minutes.

5.After the cookies are baked, let them cook properly before pouring the milk chocolate and toasted hazelnut glaze over them.

Happy Cooking !!!


Fresh Strawberry Compote.

The Strawberry Compote is a delicious accompaniment made from fresh strawberries that is simmered into a sauce with sugar and lemon. The strawberry compote makes a perfect accompaniment that goes well as a filling in fresh gateaux,cup cakes,over trifle Puddings or as an accompaniment with pan cakes.


500 gms Fresh Strawberries.

1/2 cup Sugar.

1 Lemon juice.


Clean,wipe dry,core and quarter the strawberries.

In a small shallow saucepan, toss in the strawberries, along with 1/2 cup of sugar and juice from one lemon. With the heat on medium, keep stirring the mixture continuously until the sugar melts.

Continue to Cook the strawberries until it is tender and the compote has thickened.

You will notice that towards the cooking process, the mixture begins to bubble and the syrup is thickened, once done, allow this mixture to cool completely.

Chill the Strawberry Compote in the refrigerator before using it for your desired Dessert.

Happy Cooking!!!

Khou Suey Khichdi.

If something can be called a bowl of happiness,its definitely Burmese Khow Suey.A delicious one meal noodle dish made with noodles and coconut milk, served with a variety of accompaniments,each spoon full that you eat will be be bursting with flavours….

As I mentioned in my earlier post,My body has become intolerant to gluten….so noodles is a big no for me.
Some time back I had come across a post on insta where someone had posted this amazing khou suey khichdi….and I instantly knew I have to try it…so finally I made it today for dinner….and it turned out so flavour full…just like khou suey,each spoon full bursting with flavour…..

Here goes the recipe…..


1/2 cup Rice.

1/2 cup Toovar Dal.

1 tbsp Sesame Oil.

1 cup Mixed Vegetables.(Carrots,Broccoli,sweet Co, French Beans) chopped evenly.

1/2 cup Green Peas and Sweet Corns.

1 Onion roughly chopped.

1 tbsp Ginger roughly chopped .

1 tbsp Garlic roughly chopped.

3 Green Chillies slit.

1 tsp Turmeric Powder.

1/4 tsp Pepper Powder.

1/4 bunch Coriander Leaves roughly chopped.

4 to 5 pieces of Lemon Grass Stems.

6 Curry Leaves.

1 cup Coconut Milk.

1 tbsp Lime Juice.

1 tsp Sugar.

Salt to taste

For the garnishes:

6 cloves Garlic fried.

1/4 cup Onion Barista.

1 tbsp Spring Onion Greens chopped.

4-5 nos lime wedges.

2 tbsp Fried Peanuts.

1 tsp Chilli flakes

2 Boiled Eggs.


Wash and soak dal and rice in sufficient water for half an hour.

Mix all the vegetables and steam them till 3/4th cooked.Keep aside.

In a mixie jar make a paste of onions, ginger,garlic,lemon grass, coriander leaves, turmeric powder and pepper powder, using little water if required.
Keep aside.

Heat oil in pressure cooker,add few curry leaves and the prepared paste,saute on medium flame for 3 to 4 minutes.

Add slit green chillies and 3 cups of water or vegetable stock,let it come to boil,add soaked dal and rice.Season with salt,Cover and pressure cook for 4 whistles.

Once the pressure is released open the cooker and add cooked vegetables and coconut milk,mix well and let it simmer on low flame for 2 minutes,adjust seasoning.Switch of the gas and add juice of one lemon.Mix well.

Remove in a serving bowl and top up with accompaniments,serve hot.

Happy Cooking!!!


Brown Rice Dhirde.

Yesterday evening was feeling very lazy to cook anything for dinner,I had a packet of brown rice flour lying in my refrigerator,so mixed it with some more ingredients and tried to make a one dish meal…turned out yummy.

So here goes the simple and tasty recipe…


1 cup Brown Rice Flour.

1/4 cup Jowar Flour.

1/8 cup Besan.

2 Green Chillies.

1/2 inch piece of Ginger.

½ tbsp Cumin seeds.

2 tbsp Coriander Leaveseaves (finely chopped).

1/ cup Onion( finely chopped).

1/2 cup grated Carrots.

Salt as per taste

3 tbsp Oil.


Grind together green chillies,ginger and jeera to form a paste.

Take wide vessel, add all the dry ingredients, vegetables and prepared paste.

Mix well,add enough water to make a batter …consistency should be like thin buttermilk.

Keep it aside for 10 mins.

Heat a non stick tawa or cast iron pan, mix the batter well and take a ladle of batter and pour on the tawa to form a thin dosa. Drizzle oil all around the pancake,cover and cook on slow heat.

Remove from the griddle on a cotton cloth or banana leaf,if removed directly on plate it will stick to the surface.

Serve hot with chutney of your choice.

Happy Cooking!