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.



Papdi no Lot/ Rice flour chilli donuts

Papdi, a snack that goes hand in hand with all the dishes in a gujarati house. Most of the mommys make them at home. They taste so yum, in the process of making papdi, you might end up eating the steamed batter as it is with oil. I get this recipe from my Mom as well. It is just amazing how awesome they are with such things. So let’s begin;

 Ingredients (Serves 2) make 5 medium sized donuts

  • 1 Cup rice Flour
  • 2 Cups water
  • 1 tsp. Salt
  • 1 tbsp. green chilli paste
  • ½ tsp. sesame seeds
  • 1 tsp. Sagoo (Sabudana)
  • ½ tsp. cumin seeds
  • ½ tsp. Carom seeds
  • 1 tsp. Soda bicarbonate
  • Served with Peanut oil and pickle masala


  • In a deep pan, boil water, add sesame seeds, carom seeds, cumin seeds, salt and sabudana, bring it to a boil and then add the chilli paste.
  • Let it boil until the water changes its colour to green, you should be sneezing as the water boils. This is proof that you’re heading in the right direction.
  • Now add the soda bicarbonate, bring at least 3 boils, then add the flour and mix with a wooden spatula. Mix well to avoid lumps.
  • Transfer it in another bowl and cover it. Now wash the deep pan you used and add some water, place a ring and a dotted dish on top of the ring in the pan. Place a cloth on it.
  • Now the batter transferred to the bowl, use some water and with your hands give them a donut shape. Roll it round tap with water and make a hole with your index finger.
  • Place the donuts one by one into the cloth in the deep pan. Once done cover all the donuts with the cloth. Place the lid of the pan and let it steam for 30 – 40 minutes.
  • It is very aromatic, once it cooks. Served with PEANUT OIL and pickle masala.




White Pista Chocolates

White chocolates taste equally good as the milk and the dark chocolate. Only if you knew how easily they are made at home.


  • 300gms White chocolate compound (I use the dairy land compound)
  • 1 tbsp. corn oil
  • Handful whole Pistas
  • Chocolate silicon trays


  • Use the double boiler, in a pan boil some water, coarsely chop the white compound and place it in a glass bowl and place this bowl inside the pan.
  • You will see the chocolate melting, once it melts add oil and keep mixing until you get a shiny look.
  • Finally use a spoon to pour the mixture into the silicon chocolate tray, place one pista in the shape and cover it up with more chocolate.
  • Freeze for 15mins and they are ready! enjoy


Eggless Brownie Served with Ice-cream

Chocolate, who on earth would not like chocolate. I never knew how different brownies are from a normal chocolate cake, until I made to discover the taste. If you love chocolate, then brownie is your thing. It is usually served with ice-cream, so let’s begin. 🙂


  • 1 Cup coarsely cut Dark Chocolate (I use the dairy land dark chocolate bar)
  • ½ Cup Butter + 2 tbsp. corn oil
  • 1 Cup Whole Sugar
  • 1.5Cups home baking
  • 3 tbsp. cocoa powder
  • ¼ Cup Curd (Home Made)
  • ½ Cup Milk
  • ½ Cup crushed walnuts (optional)
  • ½ tsp. baking powder
  • ¼ tsp. Soda bicarbonate
  • ¼ tsp. Salt


  • Coarsely cut the dark chocolate, melt the butter in the microwave and mix it with the chocolate, mix until the chocolate melts. You can microwave it for 2 minutes to melt is well until smooth.
  • Now add the sugar and mix well until sugar melts, keep stirring with the spatula, add the curd and mix well.
  • Sieve the home baking flour, cocoa powder, baking powder, soda bicarbonate and salt. Mix well; add ½ cup milk and mix like cut fold method.
  • Finally add the 2tbsp. oil and the batter should be shining. Use a baking paper, to pour the batter in the baking tray, and then bake.
  • Bake for 30-40 minutes at 180C

For Garnishing

  • Melted dark chocolate compound and melted white chocolate compound use a spoon to draw the lines and serve with vanilla ice-cream. (melt the compound using a double boiler and add 1 tbsp. corn oil for the shiny look)


Cheese Dosa with Coconut Chuntney

Dosa is one of my favourites over the weekend, it is a hands-on recipe. Whenever a weekend approaches I always opt to have this batter handy which allows me to enjoy this delicious dish. So let’s start.

Ingredients (Serves 4)

For the batter

  • 4 cups fat rice
  • 1 cup urad dal (black Lentils without skin)
  • Grated Cheddar Cheese
  • Chopped green chillies
  • Salt to taste in the batter
  • 2 tbsp. oil for the whole batter
  • 1 tsp. soda bicarbonate for the whole batter

I do have this batter recipe in my blog, but no harm sharing it again.

For the Chutney

  • 1 fresh whole coconut
  • 4 green chillies
  • 1 cup fresh coriander
  • ½ tsp. salt

For the temper to add to the chutney

  • 2 Dry red chillies
  • 1 tsp. Urad Dal
  • 1 tsp. Mustard seeds
  • 1 Tbsp. oil
  • A few Curry Leaves


  • Soak the lentils for 4 hours minimum to overnight maximum, blend with very little water to a smooth thick paste.
  • Let it rest for another 4 hours minimum to overnight maximum, you will see it will have fermented. Remove the much you need and freeze the rest.
  • Add water to it, 1tsp oil, ½ tsp. soda bicarbonate, now heat a non-stick pan and pour the dosa batter, roll out in circular motion, immediately done, sprinkle the much cheese you want, top with some green chillies.
  • Let the cheese melt, the dosa will automatically separate itself from the non-sick pan, roll it out and serve with coconut chutney.


Method for the Chutney

  • In a chopper or a food processor, cut coconut into medium sized cubes, add green chillies, coriander, salt and a little water. Using a chopper the coconut shall automatically grate itself.
  • In a pan heat oil, Mustard seeds, urad dal, dry red chillies and curry leaves, once they pop up well, add it to the chutney and hurray it is done.