Delicious Strawberry Milkshake (No Ice Cream Recipe)

It’s strawberry season in India and I am enjoying every bit of it! I picked up a pack of strawberries on impulse the other day and decided to make a strawberry milkshake post workout. And it turned out so well that I can’t get enough of it!

I must admit that my version of the milkshake isn’t the idle post workout food. It’s a tad bit rich. But, like me, if a few extra calories won’t hurt you, it’s definitely something you want to try.

My recipe is pretty straight forward. I know a lot of milkshake recipes call for ice cream. But I prefer to keep my food as natural as possible. So, in the recipe, as a substitute for ice cream, I have used lot of milk and a good amount of fresh cream.

I hope you enjoy my version of strawberry milkshake 🙂



Recipe (makes 2 glasses)


200 ml Whole Milk

1 cup Strawberries, stems cut

3 tsp Sugar (You can add more if you like. I prefer to keep the sugar low.)

2 tbsp Low Fat Fresh Cream  (I use Amul Fresh Cream.)

2 cubes of Ice*


1. Put all the ingredients in a blender and blend.

2. Pour into glasses and put in the freezer for 15 minutes before serving.

*Note: I add the ice cubes only to cool my milkshake quickly. They dilute the milkshake a little if you don’t put it in the freezer before serving. You can skip them if you want.

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Aloo Tamatar Sabzi (Potatoes and Tomatoes in Curry)

I decided to relieve my grandmother of her kitchen duty today and do a little cooking for lunch. I picked a simple Aloo Tamatar Sabzi (Potatoes and Tomatoes in Curry) which goes well with roti and rice, something I used to make often when I was studying in Paris.

But I didn’t want to make the same old recipe as it has always turned out only average. So today I did some research on the internet and put together my own recipe.  And the result has not disappointed me! 🙂

Here is my recipe. Let me know what you think of it!




3 medium or 4 small Potatoes (not 4 Baby Potatoes)

2 medium Tomatoes, diced

1 tbsp Vegetable Oil

1 tsp Cumin Seeds

3-4 Bay Leaves

1 pinch Asafoetida Powder

1 tsp Coriander Powder

1/2 tsp Turmeric Powder

1/2 tsp Red Chili Powder

Salt to taste



1. Peel the potatoes, cut into big pieces and keep aside. (It’s better to keep them soaked in water.)

2. In a pressure cooker, heat oil on medium heat.

20140104-200219.jpg3. Once the oil is hot, add the cumin seeds, bay leaves and asafoetida powder. Wait until the cumin seeds start sputtering and turn brown.

20140104-200227.jpg4. Add the coriander powder, red chili powder and turmeric powder to the oil. Mix well and let the masala cook for about 30 seconds.

20140104-200234.jpg5. Add the diced tomatoes, mix them properly with the masala and let them cook until they turn soft. 20140104-200244.jpg6. Mash the tomatoes a little.

20140104-200251.jpg7. Throw in the potatoes, add salt to taste and mix.

7. Add water to the mixture. The water should cover the potatoes. Mix once again and close the lid of the pressure cooker.

8. Pressure cook upto 1- 2 whistles (this will depend on your pressure cooker) and turn off the heat. The potatoes should not be overcooked.

20140104-200300.jpg9. Once the steam in the cooker goes down, open the lid and stir the sabzi. Mash a few potato chunks to thicken the gravy. If the sabzi is still too watery, put it back on the gas and let some water boil off. Adjust the salt if need be. Serve with roti or steamed rice.

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Dinner at Café Mangii, Bandra

It was my sister’s birthday a couple of days back and so we decided to go to Cafe Mangii at Bandra for dinner. It’s turned out to be a nice, cozy place with decent food. Here are some pictures from my visit.

20140101-214454.jpgA glass of the Spanish red wine, Sangra de Toro (I don’t understand much about wine, but this one was quite nice).

20140101-213506.jpgClassic Cheese Fondue served with Croutons and Vegetables

20140101-213523.jpgAnd of course, their famous Wood-fired Pizza! (I really liked the thin crust.)

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Bookmarked 29/12/2013


Here is a quick list of some interesting articles I read this week:

I found these 10 cooking tips very useful.

Aren’t these bread loaf lamps cute!

And lastly, I really liked this method of making tiramisu without a recipe.

Have a good weekend!

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Quick Creamy Rajma (Kidney Beans)

I love kidney beans. Be it in the form of Kali Dal or Baked Beans or Enchilada sauce. Anything works for me. But my favorite kidney bean dish is definitely the typical Indian Rajma Chawal (kidney beans in gravy and rice). It’s one of the best comfort foods ever.

Here is a really easy Rajma recipe that I usually follow. It makes a rich and creamy Rajma that goes perfectly well with steamed rice.




150 gms Rajma


2 tbpsn Oil

2 medium Onions, finely chopped

2 medium Tomatoes, finely chopped

2 Green Chilies (1, if they are very spicy), chopped

2 cloves of Garlic

1 inch piece of Ginger

1 1/2  tspn Garam Masala (I used Everest Garam Masala)

1/2 tspn Turmeric Powder

1 tspn Red Chili Powder

Salt to taste

2 tbspn Low Fat Fresh Cream (I used Amul Fresh Cream)


1. Wash the kidney beans thoroughly and soak them overnight in cold water. The beans will absorb a lot of water, so make sure you cover the beans with a good amount of water. (You can also soak them a couple of hours before cooking them. But in that case you will have to pressure cook them for longer.)

2. Put the soaked beans in a pressure cooker. Add enough water so that its an inch above the kidney beans. It’ll take about 4 whistles for the beans to cook.

3. On the side, grind the ginger and garlic together to a paste.

4. Once the kidney beans are cooked, heat oil in a pan on medium heat.

5. Add the chopped onions to the hot oil. Let them cook for about 2 minutes.

6. Add the ginger garlic paste and green chilies.

7. When the onions turn slightly brown, add the garam masala, turmeric powder and chilli powder. Let the masala cook for 1-2 minutes.

8. Add in the tomatoes and let them cook until they become soft. I like to mash the tomatoes a little so that they mix better with the masala.

9. Once the tomatoes are done, add the rajma along with the water that it was cooked in. (You don’t want to throw away all the nutrients 🙂 )

10. Add another 1 cup water and salt. Let the rajma simmer for about 8 to 10 minutes. (This way the kidney beans soaks in some masala.) I like to mash the beans slightly to give the gravy some body. If the gravy thickens too much in the process, you can always add a little more water. If it is remains too thin, you can cook it a little longer to boil off some water. At the end of 10 minutes, the gravy should not be too thick but it should not be watery either.

11. Once the gravy is done, stir in the fresh cream and let the rajma cook for 3-5 minutes. Turn off the heat and serve.


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