Category Archives: Easy recipe

Delicious Danone Yogurt Nutri Pots

Who says healthy food cannot be tasty food? Lets give yogurt a chance this time. Yoghurt is full for calcium and loaded with protein. It is also beneficial for Gut health and is good for lactose intolerant people. This new Greek Yogurt launched by DanoneIndia has 87% more protein than regular yogurts, introduced in mango and blueberry variants. At the  product launch Chef Varun Imandar churned up three healthy recipes that were delicious, the instant Parfait left me aghast and motivated to try something  of my own.   

It was now time to churn up a new recipe that fills you with great taste while being high in nutrient value.
Danone Nutri Pots ( A yogurt based sprouts and strawberry filled puri)

The basic Ingredients

This recipe will serve up two plates of Yogurt Nutri pots of 6 puris each


1 cup of sprouts (boiled with salt, add pinch of pepper)
1 cup chopped strawberry
1 tub Blueberry Greek Yogurt (80 grams)
20  Puffed puris (Pani puri available in market)
1 tsp Honey
A dash or lime.

danone 2


1. Mix the sprouts, chopped strawberries, honey and lime in a bowl.
2. Add the yogurt and give it a good mix.
3. Crack the top of the puri and full in the yogurt mixture.
4. Garnish with cut strawberries.

Tip- Serve it chilled and immediately. Soggy puris wont be all that enjoyable. With the mango season round the corner, I am going to try the Mango Greek Yogurt with mango pieces. I think this is gonna be a runaway hit for sure.


Its a pretty dish to serve up hungry kids who love snacking in between meals. If you liked this recipe you will definitely like my  Eggless Tiramisu

Parsi Style ‘Akuri’

The Bawa- Eedu Love Affair.

When in doubt, break an eedu (egg) on it, is the Parsi motto of cooking. Anything and everything can be made with an egg. Popular among Parsis is the Parsi Pora (omlette) Salli per Eedu (potato crisps topped with egg & spices) and of course  Akuri (the masala scrambled egg dish).  Lets try the Akuri today which is my favourite dish to cook up for a Sunday breakfast at home.


I always make  a large portion, hence sharing a recipe with six eggs. However you can alter the ingredients accordingly.


  • 6 Eggs
  • 1 tbsp Milk/ Malai (optional)
  • 2 chillies
  • 2 meduim size onions
  • 2  tomatoes
  • 1 tbsp tomato ketchup
  • 1/2 teaspoon of turmeric powder/haldi
  • 1 tsp red chilly powder
  • salt and pepper
  • 1 tbsp oil, ghee or butter
  • 2 cubes of cheese
  • Coriander leaves
 akuri 2

Method of making Egg Akuri

  1. Finely chop the onions, chillies, tomatoes and coriander leaves.
  2. Break the Eggs in a bowl  and beat well with a fork.
  3. In a shallow frying pan, heat oil, butter or ghee. Add the onions. Cook till translucent, add the green chilly and tomatoes.
  4. Add the spice powders now.Stir fry till the tomatoes get soft and mushy. Add the ketchup in.
  5. Now add the beaten eggs, salt and pepper. Stir the mixture on slow fire. The eggs will start to cook. Keep on stirring. Otherwise the eggs will start sticking to the bottom of the pan.
  6. If the egg is sticking to the pan then add 1-2 tsp of oil or butter.
  7. Cook the eggs till almost firm, remove from the pan. Garnish with coriander leaves and grated cheese.
  8. Akuri is best enjoyed with buttered toast, bun maska, ketchup and Masala chai.
  9.  You can try a variation of Akuri with fresh green garlic for added flavour.


I personally enjoy creating this dish and see my dear ones relish it. Do try making Akuri and leave your comments and feedback in the section below.
Happy cooking 🙂
Happy eating 🙂

Continue reading Parsi Style ‘Akuri’

Winter Goodness – Recipe for Bajra ka Laddoo

Ring!! Ring!!
Thats the school bell.
Its 10.30 Am, time for a mid-morning snack for everyone. I am quite hungry by now and quickly take out my tiffin box just like the kids of my class.  I had carried a brown bread chutney sandwich that day as I try to eat healthy. My co teacher Ms Shabana showed me something very interesting she had brought in her box that day. Her aunty had prepared this special winter dish that  looked like a laddu but not a sweet one. It was a lasan and bajra atta laddoo. I had a small bite to taste and I must say that my tastebuds popped with pleasure. Hence SweetAnnu decided to research this recipe and do a blogpost after making it the very next day. 🙂

Lasan(Garlic) & Bajra( Millet)  Laddoo

This is a very old recipe from Gujarat. It is a very rustic and simple dish that is generally made during winter – when it is cold, because all ingredients are ‘hot’ for the body. The main two ingredients are green garlic which is fresh tasting, much milder than mature garlic.  Bajra is also had in winters. This combination was simply superb. These laddoos are generally eaten with curd and baingan bharta (eggplant)


bajra 1

bajra 5

1. 3-4 chappatis  – made from 3 cups of millet flour and water.
2.1 cup finely chopped green garlic.
3. 2- 3 tablespoons ghee. I used GITS Pure Ghee.
( the diet conscious can use olive oil)
4. Salt to taste.

bajra roti

1. Break the chappatis  and grind into fine crumbs in a mixer.
2. Heat the ghee in a large pan, fry the garlic for a few seconds only,
do not overcook it.
3. Add the ground mixture and mix with the ghee and lasan.
4. Add half cup water and cook till its looks like dough.
5. Remove from heat, let it cool , and shape into meduim size balls.
6. Serve hot with curd, raita or aubergine bhurta.

I think this can be easily stored in an airtight container for few days. Need to heat on eating. An easy recipe for winters, 100% you will love making and relishing this dish.  Thank you Shabana for sharing the recipe with me. 🙂 🙂



A refreshing Kiwifruit drink

Kiwi- The Hero

Packed with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds is packed with health. This delicious fruit is brimming with vitamins, antioxidants, minerals and other essential elements which help to keep your body healthy and vital.

Zespri Kiwi fruit


Now this delicious fruit is available in India, Thanks  Zespri® Kiwifruit India ( ) . It is available in both Green and SunGold varieties. While both are nutrition powerhouses, the SunGold variant is tropical-sweet and ready to eat at the point of purchase while the Green Kiwifruit is refreshingly tangy and requires 3-5 days to ripen when kept at room temperature. Look for Zespri® Green Kiwifruit from May – November and Zespri® SunGold Kiwifruit from May – October.


My taste for Kiwifruit



I have recently developed a taste for kiwi. Being a food blogger I  find it being used in more often in drinks, desserts and salads. Having received a box of Fresh good quality Kiwi I decided to make a Kiwi drink.

Kiwi Kooler.

Tired from work or after a workout one can fix this Kiwi Kooler in a jiffy. Kiwi kooler, the beautiful light green colour looking drink is very refreshing. Best served with lots of ice and crushed mint leaves.


The Recipe




1. Take three green ripe Kiwis, scoop the pulp and whisk it in a mixer until pulpy.
2. Add the lemonade and crushed mint leaves to a tall glass with ice and give it a good stir.
3. Garnish with lemon. Add pepper or Chaat masala for that added spice ( optional)
4. If Lemonade not available in house, one can use fresh lemon juice and sugar syrup. Add according to your taste.
Your Kiwi Kooler is ready.




SweetAnnu loved its tangy and refreshing taste. It was a total  tongue tickler and I enjoyed it immensely after a brisk walk by the sea. 🙂 😉



Dishcovery saves my day

Vegetarianism in India.

veggie day


Vegetarianism in India has always been rooted in our Indian traditions. Nowadays, it’s gaining popularity among a number of people preferring vegetarian meals over non-vegetarian options due to reasons such as health & overall well being.  India has the highest percentage of vegetarians, and that’s not even really high.. It is just 31%, many of the countries around the world have simply 1~10% vegetarians.

Surfing the Net.


Totally addicted to social media and blogging, I am a voracious net reader and this topic aroused my curiosity on World Vegetarian day. I discovered a fantastic site that gives you the best of all Indian Cuisines , here is the URL


About Dishcovery.

In this website, I was delighted to find the multi-cuisined India in my kitchen. Be it ingredient history or an old earthen pot recipe, Dishcovery—the tell-all of kitchen tales—is just what you need by your side when you are cooking to please.

Dishcovery isn’t about quick-fix breakfast ideas or the mix-n-match Indo-Western menu card prevalent in every household. Instead, it is an effort to record and safe keep the authenticity secrets of Indian cuisines that have invigorated taste buds for centuries. It is about that one extra ingredient that a grandmother uses in her immaculate Sambhar, or that finely chopped garlic that you never knew existed in your mother’s Missi Roti.
So I have subscribed to Dishcovery and am discovering alot more than just Indian cuisine and ingredients.

Lots more than just recipes.

The site offers
1. Cuisines and dishes from all states of India. Browsing through each region and it’s recipes was a real delight. Just one click and they open up a pitara of secret ingredients and recipes that can help you serve up those authentic finger licking dishes.

Step by step to make you get the perfect Modak for Bappa

2. For Meal options you can discover the perfect combination of dishes to help you create an appetizing choice of meal.
3. Get it right for Dishcovery is a step by step guide of mastering your culinary skills to create your favourite dish. From a perfect shape of the modak to the authentic flavour of Rajma, this site just wants us to get it right.

Problem in the kitchen? Some quick fixes too.

4.  Lots of food gyaan for me to discover. It was fun to discover the history of some of the most popular ingredients and dishes through the ages.

Dishcovery to my  rescue.




I learnt how to make Dhoklas too
veg blog 3
My perfect Spongy Dhoklas at tea time

My tale with dishcovery doesn’t end here. This was some time in August when I had to host a Kitty party for my vegetarian group of friends at home. I was very excited as now I had the added confidence to pep up my dishes with authentic flavours. It was a lavish lunch with some snacky items too. I decided on making some popular dishes, thankfully Dishcovery helped me plan my meal combinations and guided me with the recipe too. My Sunanda was delighted to cook for me. I am really thankful to Dishcovery for the Grand success of my Kitty Party. Its going to be the talk of town for a while especially my Mumbai style Pav Bhaji 🙂

My delicious Dal Pakwaan
Pav Bhaji total Mumbaiya Istyle

You can check out yourself. And Happy Dishcovery to you.

Making Modaks for Bappa

Ganapati Bappa Morya!!!
and the kids reply, MORYA RE !!!”


The Ganesh Chaturthi festival is one festival I have grown up and eagerly await every year.  I am very excited to welcome this Elephant God as it involves alot of food and sweet yummy goodies.  I can never refuse a modak offered during prasad or meal time, moreover  the Ukadiche modak ( steamed modak) with coconut filling.

This year round I tried a very easy recipe which was fun to prepare with kids. I made this modak for a whole class of 33 kids plus teachers hence the quantity is large. You can cut down on quantity if required.




4 big packets of Marie Biscuits
I bottle of Hershey’s chocolate syrup


1. Powder the biscuits in a mixer. However we made kids pound them up with a motor and pestle. This was super fun 🙂
2. Add the chocolate syrup kneed like a dough.
3. Mix together and it will come together like a sticky dough.


4. Shape like round laddoo and then pinch on the top to make a modak.


1. The more chocolate you add the yummier it will get.
2. Nuts like Cashew-nuts or almonds can be added to enhance the flavour.
3. Sing along and get kids to have fun while they are making Modaks.
🙂 🙂 🙂

This mouth-watering delicacy is an inseparable part of Ganesh Chaturthi celebrations, so make modaks and enjoy. I had fun making Modaks, I am sure you will too. 🙂




A tango with Mango

Creamy Mango Pudding


A few days back my husband came home with two big boxes of Alphonso mangoes. I love mangoes and wait for the mango season every year. I relish and eat  them for breakfast and after dinner. I made some milkshake for the family which we all  relished. but what was I going to do with so many of those? I still have a dozen left and now they have started  to wrinkle. That’s when I started looking for interesting recipes using mangoes. Last year I tried out a non bake mango cheesecake. Check the recipe here->

Selected best Mangoes from Hypercity
Selected best Mangoes from Hypercity
Mangoes so ripe and yummy.
Peeled tangy mangoes

I love using less ingredients and bringing out the richness of Alphonso mangoes in a dessert recipe. So I decided to go for “no-bake” mango dessert this time too. Also who wants to use an oven in an already hot kitchen in  summer ?
I was debating on  Mango jelly or mango Panna Cotta when I decided to make my own new recipe with curd, cream and Mango. Light healthy and fresh. I have named it Creamy Mango Pudding.

Ingredients :-

1)6 ripe mangoes
2)one Amul tetrapack or 200 gms fresh cream
3)1 cup hung curd
4)1/2 cup sugar
5)one sachet of gelatine.
6) few chopped nuts for garnish

The fresh cream
The Creamy Mango Pudding 



1) Peel the mangoes, de seed, and place them in a food processor. Process until smooth .
2) Using an electric hand blender , beat cream until smooth.
3) Add sugar to the cream and beat  for 5 minutes or until mixture is thick.
4) Add the hung curd and give it another whip.
5) Fold in half the mango mixture and keep half the mango mixture aside.
6)Add the gelatine to hot water  till completely dissolved .Add this to the mango cream mixture.
7) Just  pour it all and set in individual glasses , then add the other mango pulp on top of mixture to get a two layered effect.
8) Garnish with chopped nuts.
9) Set aside for 5-6 hours in the fridge and then relish this delightful cold dessert.
This special recipe was created for Hyper City ” Aam Khaas Recipe” activity. Link here :-

Make and enjoy

Happy Summers
Happy Mango Season



Summer Coolant – ‘AAM KA PANNA’

mango 3

Summer is just around the corner and so is the season of mangoes. I love Aam Ka Panna, making it every year with lots of enthusiasm to  enjoy its benefits and taste on a hot summers day. I love the distinct tangy flavour and the cool soothing effect it has to my nerves and body. Its like an internal air conditioner. I love the sweet, sour and tangy taste, Simply Yumm…I make a huge quantity and store in bottles in fridge to serve up to my guests too.
So here is the easy recipe that will last you a month.

Glossy green mangoes
Good for health- Jaggery


  • 1 kg  sized raw mangoes.
  • 1 tablespoon  cardamoms, crushed or powdered
  • Powdered jaggery- double the amount of the mango pulp.
  • Serving options- roasted Jeera powder, mint leaves, dash of lime.


    1. Wash the raw mangoes well with water.
    2. Steam the raw mangoes in pressure cooker for 3-4 whistles till they become completely soft and pulpy.
    3. Remove the peel and squeeze out the mango pulp.
    4. Mix the cardamom powder and powdered jaggery to the mango pulp.
    5. Blend and beat well to make it smooth thicj mixture like a squash.
    6. Store Aam ka Panna in an air tight jar or bottle.
    7. While serving  add 1 tbsp of the preserve to one glass of water.
    8. Stir in jeera, lime and mint leaves and add ice cubes. serve aam ka panna 2
    1.It quenches thirst and prevents the excessive loss of salt  and iron during summer due to excessive sweating.
    2.Aam Ka Panna is considered beneficial in the treatment of gastrointestinal  disorders.
    3.It is a good source of Vitamin C.
    4. it removes toxins and impurities from the blood.
    I can go on and on, but I am sure you want to make the recipe now. So carry on and try this Magical Summer coolant.
    Get Cool
    Get Fit
    Stay Hydrated.
    Happy Summers 🙂 🙂 🙂

Sagan ni Sev Recipe- SweetAnnu

Wish you all a Very Happy Navroze In a Zoroastrian household, all  auspicious occasions like birthdays and anniversaries, ‘Sagan Ni  Sev’ is prepared without fail. It is served along with sweet curds and is  eaten  at  breakfast. It is even distributed to the  neighbours early morning so that they can savour it for breakfast. I prepared Sev on Jamshedji Navroze Morning for breakfast and decided to write down the recipe to share with everyone. Here I must add that in my young days I have watched Culinary Expert Katy Dalal  prepare sev herself and remember her giving me some vital tips during that session. I will share the easy yet skilled recipe  with you too, so read on.


Adding that Richness to the Sev
Raw brown vermicelli
Homemade Cow’s ghee
  • 250 gms brown vermicelli crushed into bits
  • 2 to 3 tablespoons ghee
  • 8 to 10 tablespoons of sugar
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon cardamom powder
  • 1/2 cup each of  raisins and charoli


  • Melt ghee or oil and fry the chopped mixed dry fruits and keep aside.
  • Fry vermicelli in homemade ghee till dark brown in colour
  • Make a chasni of water, sugar, essence and cardamon powder. The main tip here is to slowly add a little bit of water to the sev and cook with a lid on till the water dries up. Then add the chasni little by little cooking the sev with the lid on. This will ensure that sev gets cooked well without sticking together.
  • Garnish with the fried charoli and kishmish
    Yummy Sev ready to eat

    Sev on my Navroze Table
  • Relish with friends and family

My Eggless Tiramisu recipe

I really do not enjoy baking as it involves alot of mixing, blending and cooking with right proportions. However my love for making Tiramisu all began when I won a hamper from Godrej Nature Basket . It had all the ingredients including lady fingersponge biscuits  and Mascopone Cheese. I followed the recipe to the T …and It was a super hit with my family.

When I went to Visit my parents in Pune , I decided to repeat the performance, but landed up by not getting some of the ingredients. I did a little research and checked up YouTube channel  for substitutes. My biggest concern was yet to come and that was my dad doesn’t eat egg . So yet another hurdle and I further revised the recipe. What I like about making Tiramisu is that it is a cold sweet dish and has the rich flavor of coffee.  It involves practically no baking.

Italian cooking is never complete without a mention of this famed dessert. Tira-mi-su, which means ‘lift me up’, was so named because its ingredients — cream, cheese, coffee  and wine, are all mood boosters!

In my recipe I substitute eggs for custard and mascopone cream cheese for hung curd or even Paneer . The result ….. Finger licking happy Daddy and lovely friends who want to stop by to taste your Tiramisu . I have decided to share my recipe with my readers.


* Eggless sponge cake or cake toast – half Kg

* Hung curd- half Kg

* 100 gms coffee

* half litre milk/ sugar to taste/ custard powder

* 200 gms fresh cream ( beat till light n fluffy)

* drinking chocolate to dust

Featured Image -- 1319



1.First we need to prepare the custard with milk sugar and custard powder till nice and thick like a white sauce. keep it aside to cool

2. make the coffee concoction with powder and water on gas. Set aside to cool

3.Hang the fresh curd much prior to preparations for at least two hours. If more cheesy sour taste desired increase the quantity of curd

4.Start by beating up the fresh cream till light and fluffy.

5.Now in a Square or round bottom deep dish .Soak the cake ( lady fingers) in coffee and line the dish. Set aside to soak up coffee.

6.To the beaten cream add the hung curd and give one spin with the blender till mixed .

7.With Spatula fold in the custard with cut and fold method with a light hand to get air inside

8. Top the cake layer with the custard mixture

9. Top it with another layer of cake n coffee

10. Repeat custard mixture.

11. Lightly bang the dish and shake till the top is even.

12. Dust drinking powder on top.

13. This tiramisu cannot be eaten till set in fridge for minimum 2-3 hours

14. You can be also set in individual glasses or topped with strawberries and cherries for variation .

But the essence of this cake is coffee and cream cheese .

Enjoy making it for your family. Do give me feedback. Any queries will be answered. Recently I made it on popular demand of my very good friend and decided to reblog my recipe for everyone

And finally after a Long wait it was ready to be served . chilled and with loads of my love
And finally after a Long wait it was ready to be served, Chilled and with loads of my love
I have lined the cake with coffee mixture
I have lined the cake with coffee mixture


Eggless sponge cake , 6 inch
Eggless sponge cake , 6 inch1•Vanilla Custard powder 4 teaspoons•Milk 1 1/2 cup•Sugar 6 teaspoons•Instant coffee powder 1 tablespoon•Hung curd 4 tablespoons•Whipped cream 3 tablespoons – See more at:
Eggless sponge cake , 6 inch1•Vanilla Custard powder 4 teaspoons•Milk 1 1/2 cup•Sugar 6 teaspoons•Instant coffee powder 1 tablespoon•Hung curd 4 tablespoons•Whipped cream 3 tablespoons – See more at:
Eggless sponge cake , 6 inch1•Vanilla Custard powder 4 teaspoons•Milk 1 1/2 cup•Sugar 6 teaspoons•Instant coffee powder 1 tablespoon•Hung curd 4 tablespoons•Whipped cream 3 tablespoons – See more at: