Marble Ladoos

Well well well, ever heard of healthy ladoos, these ladoos have a combination of so many healthy ingredients that gives one the essential nutrients to the body. Well actually i get this recipe from my in laws (Anita Bhabhi). I love the way she makes it. So lets begin;


  • 1 Cup coarsely crushed, almond, pista and cashews
  • 1 Cup dry dessicated coconut
  • 300 gms khoya/Mawa
  • 1 Cup roasted vermicelli
  • 1 Cup Coarse Semolina (Sooji) (to be roasted in butter say 1tbsp)
  • 1 Cup gram flour ( to be roasted in butter say 1 tbsp.)
  • 1 tsp nutmeg powder
  • A pinch of kesar (Saffron)
  • 1 tsp. Cardamom Powder
  • 1 tsp. Fennel seeds powder
  • 1 tbsp. Poppy seeds
  • 1 tbsp dry grapes (Sultanas)-roasted in ghee
  • This mixture makes 3 medium sized bowls, so add ground sugar 11/2 cups to it. Use the whole sugar and grind it at home.


  • Roast the mawa add, kesar to it and keep it aside, now roast the semolina in butter, followed by gram flour. Make sure you roast these well it should turn aromatic to avoid an after taste.
  • Now in a bowl add the coarsely ground dry fruits, dessicated coconut and all the roasted ingredients, then measure the bowls and add half the ground sugar quantity to it.
  • Mix well add the same mixture to roast on a non stick pan, roast it for like 10 minutes. Remove and let the mixture cool.
  • Make round medium sized portions and roll them out smoothly on your palm. Ready to munch into these delicious ladoos. Yummy!





Mixed Vegetable Soup

This is when you really want a healthy bowl of veggies that gives you all the nutrients to the body. So easily made, you can add all the veggies available in the house at that time. So let’s begin.

Ingredients (Serves 4)

  • 1 Cup chopped cabbage
  • ½ Cup Chopped Cauli Flower
  • ¼ Cup chopped Carrots
  • ¼ Cup Chopped Mushrooms
  • ½ Cup Chopped green capsicum
  • 50 gms. Of spaghetti
  • Salt and Pepper to taste
  • 1 tsp. oil
  • 6 cups water
  • 1 tbsp. corn flour paste
  • 1 tbsp. Vinegar
  • 1 tbsp. Soya sauce


  • In pan heat oil, add all the chopped veggies and sauté for 7 minutes. Once they are half cooked add 6 cups water and let it boil. Do not cover. Add the spaghetti after 5 minutes.
  • Add Salt and pepper to taste
  • Once the veggies completely cook, add the corn flour paste, along with vinegar, soya sauce
  • Bring it to a boil and its ready.




Scrambled Paneer with toasted bread

Well this is one of our main breakfast dishes on Sundays. I came up with this idea to avoid eggs in my house. Being a pure vegetarian I cannot allow eggs in my kitchen. So the first time I made it blended in well with my family and friends and one of them even commented, that this tastes better than scrambled eggs. Haha since then scrambled paneer it is on the platter. So let’s start.

Ingredients (Serves 2)

  • 200 gms. Grated Paneer
  • ¼ cup chopped green capsicum
  • 3 chopped green chillies
  • ¼ cup chopped cilantro
  • Salt and Pepper to taste
  • 5 to 6 slices of bread
  • Butter as required to toast the bread


  • In a bowl, grate paneer, add capsicum, salt, pepper, green chillies and cilantro. Mix well
  • Heat the pan and add the paneer, keep mixing it on the pan until it slightly turns brown, remove it in the serving plate.
  • Apply butter on the slices of bread and toast them until golden brown, transfer them into the serving plate and its ready.
  • So easy!



Chundo/Mango sweet jam

Chundo and gujaratis go hand in hand. This sweet jam tastes so yum with bhakhri (Chapati cooked in oil). This is easily made at home with simple ingredients. Yet again I get this from my very talented mommy. So let’s start. The ratio is 1:1.5

Ingredients (Fills 1kg Jar)

  • 3 Large raw mangoes
  • Whole Sugar; the three mangoes gave me 4 grated bowls, so I used 6 bowls of sugar.(This will depend on the quantity of grated mango, grate all the mangoes and fill bowls. The number of bowls filled, we shall use 1.5 of each bowl sugar.) If the sugar is not as sweet you can take 2 bowls of sugar for each grated bowl of mango.
  • 2 tbsp. Salt
  • 1 tbsp. turmeric powder
  • 1 tbsp. oil
  • 1 tbsp. Red Chilli powder (Kashmiri and hot one both mixed)
  • 1 large piece of Cinnamon
  • 1 tbsp. Cumin seeds
  • 4 pieces of cloves
  • 1 tsp. whole black pepper


  • Wash, peel and grate the mangoes, add salt and turmeric powder, mix well and take the measurement of the grated mango bowls. Then leave it overnight or 4 hours.
  • Once done fill bowls to get the measurement of sugar, mix the sugar to the mangoes and let it stay the whole day, by evening you shall see the sugar syrup, as the sugar melts.
  • In pan heat oil, add cumin seeds, cloves, cinnamon stick and whole black peppers. Once you smell the aroma add the mango sugar mixture. Heat it until you see a lot of bubbles.
  • Need to heat it until it forms a one line thickness of syrup, check it with your thumb and index finger.

NOTE: Once you start heating, you will feel even after it has formed a one line thickness of the syrup, the mixture will still be very watery; DO NOT hesitate, GO AHEAD and switch off the gas. This is to avoid making it too hard.



Well this one always sounds like a mommy recipe, I was very sceptical when I tried these but hands on, and it’s so damn easy and tasty. To all the young girls out there, these vadas are very very easy to make and best served with tea or milk.

Ingredients (Serves 3)

  • 3 cups coarse Maize flour/ Ugali Flour
  • 2 cups Wheat Flour
  • 3 tbsp. Butter or Ghee nu Bagru (I am sure the ladies who make ghee at home, know this, it’s basically the burnt butter milk that leaves itself out in the process of separating itself from ghee.)
  • Mix the wheat flour with butter
  • 2 tbsp. ginger chilli paste
  • 1 tbsp. turmeric powder
  • 1 tsp. powdered cumin seeds
  • Sesame seeds for both inside and outside
  • Salt to taste
  • Yogurt to knead the dough
  • Oil for Deep Frying



  • Mix the butter with the wheat flour and keep aside, mix it with the maize flour and using yoghurt knead a hard dough, let he dough rest for at least 8 hours.
  • After the 8 hours, add salt, ginger chilli paste, cumin powder and mix well, you can add turmeric powder as well.
  • Now on a wooden chopping board, place a wet cloth, take small portions of the dough and gently press with your fingers, sprinkle some sesame seeds.
  • Once the oil heats gently remove them with your fingers and place them for deep frying, fry at low heat.
  • Make sure to place them once by one in the oil, as one puffs up, add another vada, which also should gradually puff up on its own. Do not fry so many at a time.


Gobi Manchurian (Cauli Flower Manchurian)

Wow i had never thought that i could actually make these at home. Just that the cauliflower was too much in the house and i thought of experimenting this dish. Surprise surprise it turned out so delicious. So lets begin.

For the frying batter (Most Important)

  • 3 tbsp. all purpose
  • 1/2 tbsp. corn flour
  • Salt & Pepper to taste
  • Enough water for a semi-thick smooth paste
  • Oil for deep frying

For the Manchurian Masala

  • 2 Cups of cut medium sized cauliflower florets
  • ¼ Cup green capsicum diced big cubes
  • ¼ Cup large diced cabbage leaves
  • 1 tbsp. sesame oil
  • 1-2 tsp. soya sauce
  • 1 tsp. dark soya sauce
  • 1 tsp. tomato sauce
  • 1 tsp. chilli sauce
  • 11/2 tsp. Vinegar
  • 1 tbsp. corn flour melted in water should be watery say like 7 tbsp. water1tbsp.
  • 1 tsp. Kashmiri red chilli powder
  • Salt to taste
  • ¼ cup fresh chopped Cilantro


  • Mix the above for the batter, heat oil, fry them in hot oil reducing to medium high, until they are golden, remove and place them aside.
  • Now in non-stick pan heat oil, add the green capsicum and sauté until cooked, add salt to the mixture.
  • Once the capsicum is cooked, add tomato sauce, soy sauce, vinegar, and the corn flour paste, cook for further 5 to 7 minutes. Once the gravy thickens up, add the fried cauli flower florets and sauté on high flame until the sauce sticks to the Florets.
  • Finally garnish with fresh cilantro and enjoy!



Chole Bature (White chickpeas served with Indian fried bread)

Chole bature! Wow the name is enough for me to get the craving. This is one of my favourite dishes. It is feeling, tasty and the choles are also healthy. These white chick peas are also used in making hummus, so it is healthy. Batures are basically indian deep fried bread. So lets start.

Ingredients Serves 4

  • 3 cups chole, washed and soaked
  • 3 medium sized tomato paste
  • 1 tsp. red chilli powder
  • 1 tsp. Dhana Jeera powder
  • ¼ tsp. garam masala powder
  • 1 tsp. turmeric powder
  • Salt to taste
  • 1 tbsp. ginger chilli paste
  • 1 tsp. green chilli paste
  • 4 pcs of cloves
  • A few black pepper corns
  • 1 cinnamon stick
  • 2 tbsp. oil
  • Cilantro for garnishing

For the Bhature (makes appro. 12pcs)       

  • ½ mug glass curd
  • ½ mug glass milk
  • Self-Raising Flour – how much ever will fit into the above mixture. ( you can use home baking flour as well – add baking powder to it)
  • 1 tbsp. Kasuri methi (dried green methi)
  • 1 tbsp. oil
  • 1 tbsp. salt
  • Oil for deep frying

Method for the Chole (Chickpeas)

  • Soak the chickpeas overnight and pressure cooks them for 6 whistles. When soaked add turmeric powder and salt in it so it boils with the flavours.
  • Now in a pan add oil, add black pepper corns, cloves and cinnamon stick. Once it is aromatic add the ginger chilli paste and mix well. Add the tomato paste in a while.
  • Once the paste cooks abit, add all the spices (turmeric pdr, chilli powder, dhana jeera powder, garam masala powder) let it cook until the gravy thickens up.
  • Add the boiled chickpeas to the gravy and bring it to a boil, add the green chilli paste now and cilantro. Mix well and it’s ready.

Method for the bhature (indian friend bread)

  • Add the ½ glass milk and ½ glass curd with all other ingredients except the flour in a bowl. Microwave it for 2-3 minutes. You will see it turning into paneer crumble.
  • Now Sieve the self-raising flour into it, see how much goes into the mixture of the milk and curd. Knead soft dough and let it rest for 30minutes.
  • The secret to making sure the bhature’s puff is, when making small portions of the dough, Roll out the dough with your palms and use a knife to get the small round balls. Then flat press them with your hands to roll with a rolling pin. I guarantee you all of them shall puff up.


Custard Fruit Salad

Woooh the heat in Nairobi makes one crave for something cold and soothing. So I decided to make this ice cold custard milk fruit salad. Let’s cut the heat with this super delicious salad.

Ingredients (Serves 3)

  • 1 litre milk
  • 150 ml condensed milk
  • 1 tbsp. Custard Powder
  • 2 tbsp. Sugar
  • A pinch of saffron
  • 2 Bananas diced into small cubes
  • 1 Apple diced into small cubes
  • 1 cup of whole grapes, which should be diced into small cubes
  • ¼ cup pomegranate seeds


  • Boil Milk, add 2 tbsp. of whole sugar, and boil for further 10 minutes.
  • Add the condensed milk and bring it to a boil until it thickens, add saffron to the milk.
  • Then melt the custard in cold milk, and add it to the milk.
  • Boil for a further 10 minutes.
  • Let it cool, refrigerate it, and once you remove it from the refrigerator sieve it with a sieve to remove all the malai (milk particles) from it.
  • Add the chopped fruits and enjoy
  • Remember to chop the fruits at the time of eating, mix as needed. This will make it last longer.






Mogo with Red chilli Dip (Cassava)

Wow ekadashi again today, so let’s do some fasting foods. Cassava is one type of a potato so it is eaten on the days of ekadashi. I love it the way my bhabhi (Kajal Prajapati) makes it. Thanks to her awesome red chilli dip that makes the mogo even yum. Let’s start

Important tip, when buying cassava from the market, make sure you taste it before buying. Some are too hard to chew. If you get that milky soft feeling buy that one.

Ingredients Serves 3

  • One large cassava
  • 1 tbsp. salt
  • Oil for deep frying

For the Dip

  • 2 Squeezed Lemon juice
  • 1 tbsp. red chilli powder
  • ½ tsp. Dhana jeera powder
  • Salt to taste
  • Water to dilute the thickness


  • Wash the cassava and cut it into 4 big pieces, now in the pressure cooker add water, making sure the cassava is ¼ dipped. Add salt also. Pressure cook it 1 whistle
  • Once they are boiled, peel off the skin, it’s much easier to peel the skin after it has boiled, cut it into thick wedges and deep fry them.
  • Served when hot! Yummmyyyyyyyy


Maggi Masala Powder (no onion, no garlic)

Here is some very good discovery for people who love Maggi masala but cannot have it because of the onion and garlic content in it. I personally like Maggi too, so let’s begin. I dedicate to all my Maggi friend lovers who have been missing this out


  • 2 tbsp. Urad Dal (Black Lentil without skin)
  • 1 tbsp. Dhana Jeera Powder
  • ½ tsp. Kasuri Methi (Dried green methi)
  • A Pinch of dried whole Methi
  • 1 tsp. Roasted Cumin powder
  • ¼ tsp. Tumeric powder
  • ½ tsp. red chilli powder
  • 1 tsp. Salt
  • ½ tsp. Black Pepper powder
  • ¼ tsp. Garam Masala
  • 2 dry red chillies


  • Roast the Urad dal and dry red chillies until they are crispy. Add all the other ingredients while the gas is switched off. Mix for a while and grind it to a smooth coarse powder. It is ready.