30 June Recipes


  • 1/2 pound Italian turkey sausage links, casings removed
  • 1/2 cup chopped green pepper
  • 1 shallot, chopped
  • 1 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup chopped fresh broccoli
  • 1/3 cup sun-dried tomatoes (not packed in oil), chopped
  • 6 large eggs
  • 6 large egg whites
  • 3 tablespoons fat-free milk
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/3 cup crumbled feta cheese


  1. Preheat oven to 350°. In a large skillet, cook sausage, green pepper and shallot over medium heat until sausage is no longer pink, 8-10 minutes, breaking sausage into crumbles; drain. Transfer mixture to an 8-in. square baking dish coated with cooking spray. Top with artichokes, broccoli and sun-dried tomatoes.
  2. In a large bowl, whisk eggs, egg whites, milk and seasonings until blended; pour over top. Sprinkle with feta.
  3. Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 10 minutes before serving.


  • 120 oz. can pineapple chunks, drained
  • 2 green grapes
  • 1 strawberries quartered
  • 1 blueberries
  • 1can mandarin oranges drained
  • 1 plain Greek yogurt
  • 2 sugar
  • 1/4 vanilla


  1. Combine fruits in a large bowl and mix gently, being careful not to crush mandarin oranges.
  2. In a separate bowl, combine Greek yogurt, sugar, and vanilla and mix well.
  3. Gently fold Greek yogurt sauce into fruit salad.


  • 1 tbsp butter
  • 2 onions , chopped
  • 1kg courgette , sliced
  • 1kg tomato , chopped
  • 2 tbsp plain flour
  • ½ tsp turmeric
  • 2l low-sodium chicken or vegetable stock from cubes
  • crusty bread , to serve (optional)



  • Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
  • Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.
  • Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months.


  • large bamboo shoot 1
  • coconut 1/2
  • onion 2   cup
  • garam masala powder 1.5   tablespoon
  • turmeric powder 1   teaspoon
  • vatana, soaked overnight 1   cup
  • salt 1.5   tablespoon
  • vegetable stock cube 1


  1. Take the bamboo shoot and make insertions with knife on the bottom as shown in the picture. Then cut the part. Peel the hard cover and repeat the steps. The covers are hard and should not be used. Keep peeling and cutting as you go to get as much of the tender portion as possible.
  2. Keep a bowl of water ready. As soon as you cut transfer the bamboo shoots into the water to prevent browning. Soak the bamboo shoots overnight. Next day morning rinse a couple of times. Soak again. Rinse once more and then cook in the night. The soaking process is important to take the smell away. Soak the vatana overnight as well. Then boil in a pressure cooker with half teaspoon salt and for two whistles.
  3. Boil the bamboo shoots with enough water to cover the top. Add in 1 cup of chopped onion as well. Cook for about 10-15 minutes.
  4. Add the remaining salt and turmeric. Add vatana. Boil again.
  5. In a separate pan heat oil and add the remaining onion. Take half the coconut and cut into small pieces. Add the pieces to the onion once onion is slightly brown. Add in the garam masala and saute for a few minutes.
  6. Add the onion coconut mixture to a mixer with water. Make into a fine paste. Add this paste to the bamboo shoot vatana mixture.
  7. Add in the stock cube. Bring the mixture to a boil and enjoy hot. You can also add prawns to this dish.


6 romaine leaves, chopped

4 kale leaves, chopped

1/2 cup fresh parsley sprigs

1/2 cup chopped pineapple

1/2 cup chopped mango

1 inch fresh ginger, peeled and chopped


Combine romaine, kale, parsley, pineapple, mango, ginger, and 1 1/2 cups water in a blender and blend until smooth.


Ingredients For Kori Gassi

  • 500 grams Chicken, cut into pieces
  • 1 Onions, sliced thin
  • 1 cup Coconut milk, thin
  • 1/2 cup Coconut milk, thick
  • 2 Cloves (Laung)
  • 1 Bay leaf (tej patta)
  • 1 inch Cinnamon Stick (Dalchini)
  • Salt , to taste
  • 1 sprig Curry leaves
  • 2 tablespoons Ghee

Ingredients For Masala

  • 1 Onion , chopped
  • 10 cloves Garlic
  • 2 inch Ginger
  • 1 cup Fresh coconut , grated
  • 1-1/2 tablespoon Coriander (Dhania) Seeds
  • 8 Dry Red Chillies , or Kashmiri red chili variety
  • 1-1/2 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1-1/2 teaspoon Whole Black Peppercorns
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 20 grams Tamarind


  1. To start preparing this Mangalorean Kori Gassi recipe, wash the chicken pieces well. Add 1 teaspoon salt, mix well. Cover and let it sit for 15 minutes. Meanwhile, get prep with all the other ingredients.
  2. In a Kadai/Panadd 1 teaspoon ghee. Roast coriander seeds, cumin seeds, dried red chilies, peppercorns one by one until fragrant. Once roasted remove from pan and set aside to cool.
  3. Once all spices are roasted, into the same pan, add sliced onions, garlic, and ginger and roast until onions start to turn brown.
  4. Now add fresh grated coconut tamarind ball, and continue to roast until coconut start to turn golden brown. Remove from pan and set it aside.
  5. Once all the roasted spices and onion-coconut mix has cooled, add them all to a blender and blend into smooth paste by adding little water.
  6. Now add remaining ghee and saute with the remaining slices till fragrant.dAd sliced onions and sauté for a minute. Add curry leaves, mix well.
  7. Add the ground masala paste and cook until oil/ghee separates from the sides of the pan.
  8. Add the chicken pieces and give it a good mix to ensure all chicken is coated uniformly with the masala. Cook for 5 minutes with constant stirring.
  9. Now add thin coconut milk and salt to taste, bring it to boil Reduce flame to medium, cover and cook until chicken well done.
  10. Once chicken is cooked well, add thick coconut milk, reduce to simmer. Wait for a minute or two and turn off the flame. Do not let the curry come to boil again, once you add thick coconut milk, if you boil it the milk will curdle.
  11. Break some Kori rotti into a plate. Pour generous amount Kori Gassi (chicken curry) with some chicken pieces over the rotti. Let it soak for 5 to 7 minutes. Enjoy the soggy pieces of Kori rotti with the Kori Gassi like the way it is eaten traditionally!


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sour cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 2 pounds seedless red grapes
  • 2 pounds seedless green grapes
  • 3 tablespoons brown sugar
  • 3 tablespoons chopped pecans


  1. In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
  2. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.



  • STEP 1 Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
  • STEP 2 Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.


  • 1 cup black rice
  • 4 cups milk
  • 1/2 cup white granulated sugar
  • 1 bay leaf
  • 2-3 cardamom pods
  • 1 tablespoon assorted nuts to garnish
  • 4 cups of water


  • Clean, wash and soak black rice for 5-6 hours or overnight.
  • Drain the water and place rice to a heavy bottomed saucepan.
  • Add 4 cups of water and bay leaf and place in the stove top at high heat.
  • Bring the rice to boil, then reduce heat and simmer.
  • Simmer for about half an hour or till the rice is tender. Stir frequently in between.
  • Black Rice is harder than other rice, so it will take longer time to cook. If you cook rice with milk instead of milk then rice will not be cooked properly.
  • When rice becomes tender add the milk and give it a good mix.
  • Add cardamom pods.
  • Bring to boil and again simmer for 5 minutes.
  • With the help of a whisk , mix thoroughly to form a kheer like consistency.
  • Add sugar and continue to whisk.
  • The kheer will be now pink color creamy consistency.
  • Before removing from heat check the sweetness, add more sugar if necessary.
  • Transfer in serving bowl and garnish with some crushed nuts.
  • Serve in room temperature


  • 1 medium banana, sliced
  • 1 cup diced cantaloupe
  • 1/2 cup orange juice
  • 1/2 cup Greek yogurt
  • 1 tablespoon honey
  • 1 teaspoon ground turmeric


  1. Blend that ish together!
  2. Think about how great you’re going to feel for having a healthy breakfast or snack instead of a bag of potato chips.
  3. Perform some daily affirmationsin the mirror.
  4. Meditate for five seconds.
  5. Drink up!


Avocado oil spray

2 zucchini medium; cut into ¼-inch slices

½ teaspoon garlic powder

2/3 cup grated parmesan cheese

1 teaspoon oregano

Kosher salt to taste

black pepper to taste


  1. Preheat the oven to 375 F and lightly spray two large non-stick sheet pans with cooking oil spray. Alternatively, you can line them with parchment paper.
  2. Divide the zucchini slices among your prepared pans and sprinkle with the seasonings. Toss to coat then arrange in a single layer without overlapping.
  3. Lightly spray with cooking oil spray, then sprinkle with the parmesan.
  4. Bake for 15-17 minutes, until golden and slightly crispy.


1 cup quinoa uncooked, (I used tricolor)

1 1/2 cup strawberries sliced

1 cup blackberries

1 cup blueberries

1 mango diced

Honey Lime Glaze:

1/4 cup honey

2 tablespoons lime juice

1 tablespoon basil chopped for garnish


  1. Rinse and prepare the quinoa according to package. Let quinoa cool to room temperature.
  2. In a large bowl, combine quinoa, strawberries, blueberries, and mango.



  • STEP 1 Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.
  • STEP 2 Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.
  • STEP 3 Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve.Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.





  1. Fermented dry fish ( Ngari/Shidol ) : 5-6 pc.
  2. Boiled Tomatoes-2, potatoes-2 ( or any other locally available or seasonal vegetables like colocasia, ladies finger,banana flower, banana stem,bamboo shoot etc. )
    3. Green chillies : 3-4 / King chilli: 1-2 / Red chillies : 3-4
    4. Onions (chopped) : 1 large
    5. Garlic : 2-3 pods (optional)
    6. Coriander leaves ( chopped ) : 1 bunch
    7. Warm water : 1 cup


  1. Clean your dry fish well, remove all scales or particles if any from the surface of your fish, rinse them well in clean water, drench and keep them aside.
  2. In a small closed container, take chillies and dry fish and keep them aside.
  3. In another vessel, take tomatoes , potatoes & garlic pods (if using).
  4. Keep the containers in a pressure cooker and boil for 3-4 whistles.
  5. Now, take the boiled green chillies and dry fish in a bowl, mash well using your hand and keep aside.
  6. In another bowl, mash the boiled potatoes and tomatoes along with garlic. Add chopped onions, salt and mix well. ( Note: The potato should be coarsely mashed i.e. not a very smooth mash ).
  7. Now add the fish and chilly mash to it and mix them together nicely.
  8. Add chopped coriander leaves and mix.
  9. Add little warm water to it for a slightly loose consistency. Your Eromba is ready.


  • 1cup water or almond milk
  • 1soft Medjool date , pitted
  • 2tablespoons natural peanut butter
  • 1frozen banana
  • 1cup frozen strawberries (about 8 whole strawberries)
  • 1/4cup frozen raspberries
  • Pinch of sea salt


  • In a blender, combine the water or milk, date, peanut butter, banana, strawberries, and raspberries. Add a pinch of salt, if using unsalted peanut butter.
  • Blend until very smooth, stopping to scrape the blender if needed. You can add more liquid if your blender struggles to process the mixture, but added liquid will dilute the flavor slightly, so use as little extra as possible. Serve right away and enjoy!


  • 2 to 3 slices bread, cut into quarters
  • 1 cup cornflake cereal
  • 2 large eggs
  • 1/3 cup milk
  • 1/2 teaspoon all-purpose flour
  • 2 drops vanilla
  • Butter
  • Pancake syrup


  1. Preheat oven, prepare baking sheet:

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.

  1. Lightly toast bread in oven:

Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.

  1. Crush the Corn Flakes:

Seal the Corn Flakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or a shallow dish. Set aside.

  1. Soak bread slices in egg mixture:

In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to rip the bread.

  1. Coat with crushed Cornflake crumbs:

Place the bread pieces in the cornflake crumbs. Coat both sides with the crumbs. Place on the lined baking sheet.

  1. Bake:

Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10 minutes, until the crumbs begin to turn brown.

Eat warm with butter and pancake syrup.


 for corn paste:

  • ▢½cup sweet corn
  • ▢2tbsp water

for soup:

3 tsp olive oil

2 clove garlic (finely chopped)

1 inch ginger (finely chopped)

4 tbsp spring onion (chopped)

¼ cup sweet corn

¼ cup carrot (finely chopped)

¼ cup beans (finely chopped)

3 cup water

¾ tsp salt

1 tsp pepper

1 tsp vinegar

for corn flour slurry:

1 tsp corn flour

¼ cup corn flour


  1. firstly, in a large kadai heat 3 tsp olive oil and saute 2 clove garlic, 1 inch ginger.
  2. also, saute 2 tbsp spring onion slightly.
  3. now add ¼ cup sweet corn, ¼ cup carrot and ¼ cup beans.
  4. saute for 2 minutes or until vegetables are slightly cooked.
  5. transfer the sweet corn paste and saute for 2 minutes.
  6. further add 3 cup water, ¾ tsp salt and stir well.
  7. cover and boil for 15 minutes or until the vegetables are well cooked.
  8. now prepare a corn flour slurry by mixing 1 tsp corn flour in ¼ cup water.
  9. mix to a lump free mixture.
  10. pour the corn flour slurry and stir well.
  11. stir and boil until the soup thickens.
  12. now add ¾ tsp pepper, 2 tsp vinegar and 2 tbsp spring onion.
  13. finally, enjoy sweet corn soup garnished with spring onions.


  • 1 cup sugar
  • 1 cup water
  • Juice and zest of 1 orange
  • 2 tsp vanilla extract
  • 4 pints strawberries, hulled and halved
  • 2 pints blueberries
  • 2 cups red grapes, halved
  • 2 cups green grapes, halved
  • Mint leaves, for optional garnish


  1. Add sugar, water, orange zest, orange juice, and vanilla to a small saucepan.
  2. Bring mixture to a boil over medium-high heat, then reduce heat to low and simmer syrup for 15-20 minutes until it’s thickened a bit. Chill until needed.
  3. Cut and prepare fruit into a large bowl and pour half the cold syrup over top. Toss fruit gently to coat, then drizzle in the rest.
  4. Garnish with mint leaves if desired.


  • 2 fermented berma fish
  • 1 tomato
  • 250 g green vegetables
  • Salt(as per test)
  • spices


  1. Cut all the vegetables in small pices
  2. Cook tomato, then mix other green vegetables and cook, Later mix Berma and let it cook for 10 minutes.
  3. Now have it steam cooked rice


1 cup coconut milk

¼ cup organic pumpkin puree

2 teaspoons pumpkin pie spice (can substitute cinnamon and ginger)

1 frozen banana sliced (omit for keto version)

1 cup ice


  • Add coconut milk, pumpkin, pumpkin pie spice, banana, and ice to Blendtecor Vitamix.
  • Blend on smoothie cycle or high speed until smooth.


  • 1slice sprouted grain bread
  • 1/2banana, sliced
  • 2tbsp almond butter peanut butter is a fine alternative
  • 2tbsp blueberries
  • 1tsp chia seeds


  1. Toast the bread to your desired level of doneness. Approximately 2-4 minutes
  2. Spread almond butter on toasted bread. Layer with bananas and blueberries. Sprinkle with chia seeds. Eat immediately.


  • 2 cans white beans (cannellini), drained and rinsed well
  • 1 English cucumber, diced
  • 10 oz grape or cherry tomatoes, halved
  • 4 green onions, chopped
  • 1 cup chopped fresh parsley
  • 15 to 20 mint leaves, chopped
  • 1 lemon, zested and juiced
  • Salt and pepper
  • Spices (1 teaspoon Za’atarand ½ teaspoon each Sumac and Aleppo. See notes for more options)
  • Extra virgin olive oil (I used Early HarvestEVOO)
  • Feta cheese, optional


  1. Add white beans, cucumbers, tomatoes, green onions, parsley and mint to a large mixing bowl.
  2. Add lemon zest. Season with salt and pepper, then add za’atar, sumac and Aleppo pepper.
  3. Finish with lemon juice and a generous drizzle of extra virgin olive oil (2 to 3 tablespoons).Give the salad a good toss to combine. Taste and adjust seasoning. Add feta cheese, if you like. (For best flavor, let the salad sit in the dressing for 30 minutes or so before serving.


1 tsp Ghee

½ tsp Cumin Seeds

5 cloves Garlic sliced thinly

1 tbsp Ginger grated

4 Shallots / Sambar Onion / Chinna Ulli chopped finely

1 Tomatoes chopped finely

4 cups Drumstick Leaves packed

6 cups Water

Salt to taste

Pepper to taste


Heat oil in a sauce pan. Add in cumin seeds and let it sizzle.

Add in garlic, ginger and saute for a min.

Add in shallots and saute for 2 mins or so.

Add in tomatoes and cook till it turns mushy.

Add in drumstick leaves and saute for 4 to 5 mins.

Add in water and cook for 5 mins. Season with salt and pepper.

Serve hot.


  • 2 cups flour
  • 1 onion finely chopped
  • 5-7 garlic cloves
  • 1 tablespoon coriander leaves finely chopped
  • 2-3 green chilies finely chopped
  • 1 tablespoon mustard oil
  • 1 cup sattu
  • 1 tablespoon lemon juice
  • salt to taste



Step 1 First of all, to prepare the sattu paratha, knead the dough and keep the dough covered for 10 minutes.

Step 2 Now prepare the Sattu mixture. For this, first finely chop onion, chilli, coriander leaves, garlic etc.

Step 3 Now mix the finely chopped ingredients in the sattu. Along with this, add 1 tablespoon mustard oil and lemon juice to the sattu.

Step 4 After doing this, you have to make dough balls and fill the mixture of sattu in it. After that roll out the paratha.

Step 5 Roast this paratha on a hot tawa and serve it with green chutney. If you liked the recipe, then share and like it, as well as stay connected to read more such recipes.


  • 1 cup spinach leaves
  • 1 banana, cut into pieces
  • 1 cup frozen pineapple chunks
  • 1 tbsp chia seeds
  • 1 cup unsweetened almond milk, plus more if needed


Put all your ingredients in a blender until everything is combined and smooth. Add more almond milk as needed.


  • 4 large eggs, separated
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon minced fresh basil
  • 1 tablespoon finely chopped oil-packed sun-dried tomatoes


  1. Preheat oven to 450°. Separate eggs; place whites in a large bowl and yolks in 4 separate small bowls. Beat egg whites, Italian seasoning, salt and pepper until stiff peaks form.
  2. In a 9-in. cast-iron skillet generously coated with cooking spray, drop egg white mixture into 4 mounds. With the back of a spoon, create a small well in the center of each mound. Sprinkle with cheese. Bake until light brown, about 5 minutes. Gently slip an egg yolk into each of the mounds. Bake until yolks are set, 3-5 minutes longer. Sprinkle with basil and tomatoes. Serve immediately.



  • 4 bunches baby Chioggia beets (leaves removed and saved for another use, beets washed in cold water, unpeeled)
  • 2 tablespoons olive oil
  • 1 cup kosher salt
  • 2 tablespoons sherry vinegar
  • 2 tablespoons extra-virgin olive oil


  • 2 blood oranges, segmented and set aside in its own juices
  • 1/2 cup pistachios, shelled and roughly chopped
  • 1 small piece (2 ounces) ricotta salata, finely grated
  • 12 pieces arugula or bitter greens



1.Preheat oven to 350°F. Place cleaned beets in a bowl and toss with olive oil and salt.

2.Cover in foil and bake for 45 minutes to one hour, remove when tender with the tip of a knife.

3.Let cool to room temperature, shake off the salt and transfer to a mixing bowl.

4.Using a paper towel, peel the skin away from the beet and set the clean beets into a mixing bowl.

5.Depending on the size of the beets, leave whole or cut in half. Add the sherry vinegar and olive oil to the beets and let marinate until ready to serve.


Place the marinated beets in a serving dish and place the blood orange pieces over the beets.

Sprinkle with chopped pistachios and grated ricotta salata. Finish with the arugula leaves and serve.


  • 3cups colocasia root/ arbi/ sepankazhangu Raw (peeled and sliced)- about 500 gms
  • 3cups water
  • 5cups cabbage leaves shredded into bit sized pieces
  • 5cups mustard leaves shreeded into bite sized pieces (I used salad greens as I did not have mustard greens)
  • ½cup green beans sliced
  • 1teaspoon salt or to taste


  1. Wash and peel the colocasia roots. Slice into about 1 cm sized chunks. The colocasia could be slippery, so be careful the knife doesn’t slip while slicing. Wash the cabbage leaves and the mustard greens and dry them gently with a kitchen towel. Wash, dry and slice the green beans into 2 cm lengths.
  2. Place the water in a pan and bring to boil on high heat. Add colocasia slices and again bring to a boil on high heat. Reduce the heat, cover and cook the colocasia for about 10 minutes, till it turns soft. I kept the lid of the pan half open so that the water would not boil over the edge. To check if the vegetable is soft, lift one piece out and try to smash it with the back of a spoon. If it gets mashed, it is soft enough.
  3. Add the shredded cabbage and greens, stir them in and cook for about 5 minutes. Add salt (add a little, taste and add a little more if required). Continue to cook for 5-8 minutes, stirring and mashing the colocasia at the sides of the pan with a spoon. Hold the pan steady with one hand while doing this, so that it does not tilt/fall.
  4. When the liquid in the pan turns a milky color and reduces and thickens, turn off the stove and transfer the Hinkejvu to a serving dish. Hinkejvu is an accompaniment, in Nagaland, to one or more of their spicy meat curries, chili sauces, and rice. It makes a great side dish to a spicy South Indian kara kozhambu too.


Rohu – 500 gms(cut into bite sized pieces)
Mustard oil – 1 cup for cooking and 4 tbsp for tempering
Bay leaves – 3(shredded)
Chopped nakuppi – some
Onion – 1 large(diced)
Ginger garlic paste 2 tbsp
Hing powder – 1/4 tsp
Maru marang (assortment of spices roasted and grounded together ) – 1 & 1/2 tsp
Whole jeera – 1/2 tsp
Turmeric – 1 tsp
Chilli powder – 1 tsp
Red chilli – 5/6(steamed) or as per taste
Besan – 1/2 tsp
Jeera powder – 1/2 tsp
Salt – to taste
Potato – 1 medium (cut into cubes)
Tomato – 2 medium, diced(optional)
Peas (shelled) – 1/2 cup
Chopped coriander – for garnishing


1)In a wok or thick bottomed pan, heat the oil till smoking and add bay leaves, half of the nakuppi, onion and cook till onion becomes translucent.

2)Add half of the ginger garlic paste, hing powder, whole jeera ,tomato ,stir and cook till the tomatoes become pulpy.

3)Add the cleaned and drained fish pieces .Gently flip over the contents of the pan and add salt. Cook on medium heat for some time.

4)Cook till the liquid that oozed out from the fish dries up.

5)Now move the fish pieces to one side of the pan and add the potatoes, cover with the fish and cook for 2 minutes.

6)In a bowl, mash the steamed red chillies, and mix  it with chilli powder, turmeric, remaining ginger garlic paste, maru marang, besan, 3 cups water and add to the fish. Add the shelled peas and cook till gravy becomes almost thick.

7) In another pan, heat 4 tbsp oil till smoking and add the remaining nakuppi ,cook till it turns golden brown and add to the fish, simmer for 2 mins or till gravy becomes thick. Add jeera powder and stir gently with a flat ladle.

9)Remove from heat and serve garnished with chopped coriander.


  • ½ cup (40 g) rolled oats
  • 1 Tbsp (7 g) chia seeds
  • 1/2 tsp ground cinnamon
  • 1 medium apple, peeled and cored (~120 g)
  • 2 Medjool dates, pitted (30 g)
  • 1 cup (240 ml) unsweetened vanilla almond milk


  1. The night before, add all the ingredients to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in the fridge for at least 3 hours, preferably overnight.
  2. The next morning, blend until a smooth and creamy consistency is reached, adding more milk if the smoothie is too thick. Transfer back to a bowl or glass, add desired toppings, and enjoy!