Breakfast Oatmeal

Bismillahir Rahmanir Raheem

With all the benefits oatmeal has to offer, it makes me look for a number of different ways to make them and add a variety to the options I have. I prefer my oatmeal to be on the thicker side, not overly sweet and mild in flavor. I am hooked to this oatmeal for now. What's your favorite way of eating oatmeal?


Rolled Oats- 1 cup (Soaked in cold water over night and rinsed)
Whole Milk-2 cups
Salt-a pinch
Medjool Dates-2-3 pitted and cut into small pieces
Coconut Oil-1 tbs
Shredded coconut-1 tsp (toasted)


1. Bring milk to a boil and add the soaked oats and allow them to cook for two minutes.

2. Reduce the heat and allow them to simmer for a few minutes.

3. Turn off the stove and sprinkle on the salt, add the pieces of dates, give it a mix  and cover with a lid and let it rest for five minutes until the dates soften.

4. Transfer to a serving bowl, pour the coconut oil on top and sprinkle the toasted coconut.

5. Enjoy!

Chocolate Chip Cookies

Bismillahir Rahmanir Raheem

Yes! Finally I made the chocolate chip cookies. Cookies that are crispy on the outside, chewy on the inside with one or two melt-in-the mouth chocolate chips in every bite. They looked out-of-the world good and tasted amazing. These cookies are a child's all time favorite snack or dessert and the store bought ones have simply unacceptably long and crazy ingredients. So, here you go....try making your own and you will never buy them from the store again.



All purpose flour-2 1/4 cups
Salt-1 tsp
Baking soda-1/2tsp
Butter-1 cup Softened
Eggs-2 large
Chocolate Chips-2 cups
Cinnamon powder-1 tsp
Turbinado Sugar-1 1/2 cups


1. Preheat the oven to 375 deg F.

 2. Add the salt, cinnamon powder and the baking soda to the flour and mix well to combine and set aside.

3. Put the butter and and sugar into the bowl of a standing mixer, fitted with a paddle attachment and beat on medium speed until the mixture turns fluffy.

4. Add in the eggs and run the mixer until the ingredients get incoporated.

5. Slowly add the flour mixture and run the mixer until just combined.

6. Turn off the mixer and stir in the chocolate chips with a rubber spatula.

7. Line a cookie sheet with a parchment paper.

8. Use an ice-cream scooper to drop the cookie dough onto the lined sheet two inches apart to allow them to spread while baking.

9.  Put the cookie sheet into the oven and bake for 9- 12 minutes or until cookies turn golden brown.

10. Turn off the oven and transfer the cookies to a  cooling rack and allow them to cool completely before you dunk them into a cup of warm milk.

11. Enjoy!


1. I have used Ghiradelli semi-sweeet chocolate chips.

2. You may add vanilla flavoring in place of cinnamon powder.

3. If turbinado sugar is hard to find where you live, feel free to use a cup of brown sugar and half a cup of white sugar.

4. If you do not own a standing mixer,  all of the procedure can be done with a wooden spatula in a round big bowl.

Mango-Banana Smoothie

Bismillahir Rahmanir Raheem

Yet another mango recipe:) Nothing too complicated with hard-to-find ingredients. Just a creamy, refreshing and cooling smoothie for a lazy afternoon.  All you need is some super-ripe bananas, a ripe mango some milk, some honey to sweeten and a good blender. And you can whip it up in less than a minute.


Mangoes-2  (peeled, pitted and cubed)
Banana-1( over-riped, peeled)
Honeyor sugar- to taste
Milk-1/2 a cup (chilled)


1. Put all the ingredients into your blender and blend until smooth and creamy.

2. Pour into serving cups.

3. Enjoy!

Mango Salsa

Bismillahir Rahmanir Raheem

After a spell of long and severe winter, everything about Spring looks beautiful. The sunrises, sunsets, blooms on trees, the brighter sunlight during the day and the sights and songs of birds, bunnies  hopping through the yard and all. This change around me has renewed my  interest in cooking and the variations I could make in the food we eat at home.

I had bought some mangoes (kent) which were rather firm and were a little tart. When left on the counter top for a couple days, they turn super soft and are fiber less. I chopped them up and made a mango salsa. It was super delicious, vibrant in color, fresh in flavors, crunchy in bite, chunky in texture. It could be served in a number of ways. Along with a regular meal, with tacos, with tortilla chips or  on the side with some grilled fish.


Ripe mango-1 big ( peeled and cut into small cubes)
Tomatoes-2 small (de-seeded and cut into small cubes)
Onion-2 tbs ( diced)
Salt- to taste
Lemon juice-2 tbs
Jalapenos-1 tsp,(chopped)
Cilantro- 2 tbs( chopped)


1. Put all the ingredients in a bowl.

2. Toss them together and refrigerate for and hour to allow the flavors to  blend well.

3. Transfer to a serving bowl.


Creamy Chicken Curry (I am back!!!)

Bismillahir Rahmanir Raheem.

I am finally back to blogging after a very long and unintended absence. I have missed posting my own recipes as well as reading yours.

My deepest regards to all those readers who have emailed me personally and checked on me.  Thank you all once again from the bottom of my heart.

To break the silence on my blog, I am sharing with you,  a recipe for a Chicken Curry that is a breeze to put together, when you have very little time to cook. It tastes super delicious, is all creamy without the actual cream. Below are the ingredients and the way I cooked it.


Chicken-1 whole cut up
Salt- to taste
Kashmiri mirch powder-as desired
Turmeric powder-1 tsp
Ginger-garlic paste-2 tsps
Cashews-2 tbs (dry roasted and ground to a fine paste)
Yogurt-1/2 cup (whisked)
Curry leaves- 10-12
Oil-2 tbs
Water- as needed
Coriander powder-1 tbs
Garam masala-1 tsp


1. Heat oil in a big pot.

2. Add the pieces of chicken and cook until it changes color and starts to turn brown.

3. In a bowl add the yogurt, cashew paste, salt,  kashmiri pepper powder, turmeric powder, ginger-garlic paste, curry leaves, coriander powder, garam masala and mix them all to gether and make a paste.

4. Pour the yogurt mixture into the pot of chicken and give it a stir and cover the pot with a lid and cook on medium heat and cook for 10 minutes.

5. When you will see oil float on separate itself from the thick gravy, add enough water to get a desired consistency and cook on low heat for a couple more minutes.

6. Turn off the stove and transfer to a serving bowl.

7. Enjoy!

Tadka Daal

Bismillahir Rahmanir Raheem

Daal, (lentil soups)is  something I make five out of seven days of the week. Therefore, I look for newer ideas just before I cook:) I had stumbled upon this recipe on this amazing blogger's space, a while ago. And when I made it, it disappeared from the bowl just like hot cakes would:) This is a stewed lentil soup with a perfect blend of mild spices, tempered with fragrant curry leaves and cumin seeds and dry red chillies.. What makes it even more richer in it's taste is the coconut oil, that imparts its distinct flavor and can make any fussy eater ask for more:)


Masoor daal( Split red lentils)- 1 1/2 cups
Water- as needed
Kashmiri mirch powder-2 tsps
Turmeric powder-1/2 tsp
Onion-1 large, sliced
Tomato-2 medium, cubed
Green Peppers-3-4
Curry leaves- 10-15
Salt-to taste

For tempering:

Coconut oil-2 tbs
Mustard seeds-1 tsp
Currry leaves-a few
Dried Red Chillies-a few
Cumin seeds-1/2 tsp


1. In a big, pour the  the lentils, along with the water, mirch powder, turmeric powder,onion, tomatoes, green peppers, curry leaves  and salt.

2. Turn the stove on to a high heat until the mixture comes to a boil and the reduce and cook until the lentils get cooked and the tomatoes and the onions get mushy.

3. Use a round spoon and give it a good stir so as to partially mash the lentils up and taste to see if it needs any more salt.

4. Transfer to a serving bowl.

5. Heat oil in a saute pan and add the mustard seeds, cumin seeds and allow them to crackle.

6. Put in the dried red peppers and allow them to become crispy and turn darker and then turn off the stove.

7. Put in the curry leaves and wait for them to let out their fragrance and immediately pour the mixture onto the daal in the bowl.

8. Cover immediately with a lid.

9. Serve with plain rice or bread.

10. Enjoy!

Paleo Blueberry Muffins

Bismillahir Rahmanir Raheem

After a long absence, I am back with something really exciting for all the healthy eaters:) Yes, I made these  gluten free, grain free, refined sugar free muffins. They were crumbly, and not overly sweet and tasted great, right out of the oven on a day when the temperature was dipping down to the twenties in mid- November:) I could not tell the difference between the wheat flour muffins and these almond flour muffins. I did not bother to add any frosting as I wanted to enjoy them as they are:)  I think I will be making these more frequently for some guilt-free indulgence


Almond Flour-2 cups
Coconut Four-8 tbs
Salt-a pinch
Baking powder-2 tbs
Coconut Butteer-8 tbs
Coconut Palm Sugar-1 cup
Eggs-4 large
Lemon Zest-1 tsp
Blue berries-1/2 cup


1. Whisk together the almond flour, coconut flour, salt, baking powder well and set aside.

2. In a mixing bowl of the standing mixer, add the eggs and whisk until frothy.

3. Gradually add the coconut butter, sugar and the lemon zest and let the ingredients come together.

4. Add the dry ingredients and allow them to get incorporated well.

5. Turn off the mixer and mix in the blueberries.

6. Preheat the oven to a 350 deg F.

7. Line a muffin tin with muffin cups and pour a scoop full of batter into each cup.

8. Place the muffin tin onto the middle rack of the oven and bake until the tops have browned a bit and when a skewer poked into the muffin comes out clean.

9. Turn off the oven and quickly remove the tin and allow it to cool down a little bit before serving. Enjoy!

Cucumber-Yogurt Smoothie

Bismillahir Rahmanir Raheem

Who needs the heat of Summer to enjoy a cooling smoothie on any day? Fall has arrived, but a tad bit late here in Texas and the leaves  have not changed colors yet but there is definitely a hint of chill in the air. And I made a cool cucumber smoothie to sit down and sip on a cold afternoon over the weekend:) This cucumber smoothie is a super-refreshing and cooling, is a perfect blend of flavor and texture with a hint of tartness from the lemon juice. It is not like the yogurt sauce aka the "raita" by any means:) Go give it a try and enjoy!


Persian Cucumbers-2
Yogurt-1 cup
Salt-to taste
Lemon juice-2 tsps
Mint leaves-a handful
Crushed Black Pepper-1 tsp


1. Blend all ingredients until soft and smooth.

2. Pour ingredients into a serving glass and garnish with mint leaves and enjoy!

Eid Mubarak

Bismillahir Rahmanir Raheem

Wishing you dear readers Eid Mubarak!

Pumpkin Milkshake

Bismillahir Rahmanir Raheem

My recent obsession with Pumpkins took me back to my childhood days, when I watched huge pumpkins grow on slender vines that wrapped themselves around a tall curry leaf tree by our kitchen balcony. A bright yellow flower turned into a gigantic pumpkin within days and clung on happily to the stem that seemed to hold it even without a slightest bend. When the pumpkin was ready to be picked, I jumped down from the kitchen balcony onto compound wall, picked the pumpkin and gingerly walked back into the kitchen, showing Mom how brave I was:)

Fast forward to my own kitchen, I find myself among children who can eat pizzas with all the toppings, but have trouble eating vegetables by themselves. They will drink up smoothies without effort, without caring for what went into it but will not eat traditional curries:) So, I tried making this pumpkin milkshake this afternoon with the pumpkin puree and I got the best comments and folks called it the "best" milk shake ever:)


Almond Milk-2-4 cups
Pumpkin Puree-1 cup
Coconut Sugar-as needed
Pumpkin Pie Spice-a pinch
Fresh Mint Leaves -to garnish


1. Blend together all the ingredients until well combined.

2. Pour into serving glasses.

3.Garnish with mint leaves and enjoy!