Blog Indian cuisine Salad Vegetarian

Mango raita

Mango raita is a sweet and tangy raita as an accompaniment to Veg & Non-veg biriyani.


  • Ripe mango (1 large, cut into small pieces)
  • Yoghurt (500 gms, wisked)
  • Salt as per taste.
  • Cooking oil (2 tsp)
  • Red chilly powder (a pinch)
  • Mustard seeds (1/2 tsp)
  • Curry leaves (few)


  1. In a bowl,add yoghurt, a pinch of red chilli powder, salt as per taste. Here i m adding 1 tsp salt. mix it well.
  2. Add 1 large chopped ripe mango into it, mix well & Keep it aside.
  3. For the seasoning, heat a pan, add cooking oil.
  4. Once the oil is hot, add mustard seed and allow it to splutter.
  5. Add few curry leaves and saute well. Switch off the flame.
  6. Pour this seasoning into the mango and yoghurt mixture & mix it well.

Mango raita is now ready to be served. Serve it with Veg or Non veg Biriyani.

Mango Raita


Blog Chips Diet recipe Fish Home Cooking Non vegetarian Salad Sea food

Baked fish recipe

Baked fish with vegetables is an easy to prepare Baked fish recipe which can be enjoyed by kids and adults alike.


  • Carrots (sliced, of half carrot)
  • Potatoes (long cut, of half potato)
  • Tomato (2, long cut)
  • Salt (1/2 tsp)
  • Oil (1 tsp)
  • Fish (fillet, 2)


  1. Take an oven proof dish and place the sliced carrots, potato & tomatoes. We are adding the vegetables to the tray so that the fish will have some accompaniment to go along with it.
  1. Sprinkle some salt as per your taste.
  2. Add a little bit of oil just to glaze the vegetables and mix the vegetables.
  3. Spread out the vegetable and on top to it keep the fish fillet. Fillet is a cut of fish without skin and bone. I am using a white Basa fish which is now found in plenty in department stores.
  4. Add some salt & little bit of oil to the fish and put in a pre heated the oven at 180 degree celcius for 15minutes.
  5. After 15 minutes, take the dish and prick the potato with a fork. If it has become soft and the fish is cooked the dish is
  6. ready. If not retun it back to the oven and cook it some more.
  7. Serve the dish on a plate along with some of the vegetables. It is a very nutritious dish as it uses very little oil in the preparation and has proteins from fish, vegetables and potato.

Baked fish with vegetable is ready to be served.


Christmas Diet recipe Fish Home Cooking Non vegetarian Salad Sea food Starter

Prawn & Potato Salad

A delicious and healthy Prawns, baked potatoes and zucchini salad, very simple recipe.


  • Potatoes (2 large, cut into thick slices)
  • Zucchini (2, cut into thick slices)
  • Olive oil 
  • Salt 
  • Garlic cloves (4, sliced)
  • Prawns (250 gms)


  1. Pre-heat the oven at 200 degree Celcius for 10 minutes.
  2. Grease a bake tray, add the potatoes into it.
  3. Drizzle olive oil (2 tbsp), salt (a pinch) and mix well. 
  4. Pop it into the oven for about 20 minutes or till the potatoes turn soft and tender. Keep it aside.
  5. In a pan, add olive oil (1/2 tsp) and place the zucchinies over it.
  6. Cook them in slow flame for 2 minutes or till it turns light golden in color on one side.
  7. Sprinkle salt (2 pinches) and turn the other side.
  8. Cook the other side as well and keep it aside.
  9. In a pan add Olive oil (1 tbsp), garlic and saute till golden in color.
  10. Add prawns and cook till it turns light golden in color.
  11. Sprinkle some salt over it.
  12. Turn the other side and cook till golden in color. Stir and remove the prawns once cooked.

Assembling the salad:

  • In a serving plate, place the potatoes.
  • Place the zucchinies on top and top it with prawns.

Our Baked potato, Zucchini and Prawn salad is now ready. Enjoy!


Prawns cooks in 1 minute, hence turn over immediately it turns golden in color on one side.

Do not over cook the prawns.

Use non-stick pan while cooking to use very little oil.

Free recipe updates in your e mail…. Sign up today

* indicates required

Blog Home Cooking Meals Salad Vegetarian Western meal

Roasted Pumpkin & Beetroot salad

Care for some healthy food today? Here is a delicious way to reduce fat and sooth the stomach from those fried food.

Healthy and delicious Roasted Pumpkin & Beetroot salad.


  • Beetroot (3, cut into wedges)
  • Pumpkin (250 gms, skin pealed and cut)
  • Salt (2 pinch)
  • Olive oil (1 tbsp)
  • Garlic cloves(4)
  • Honey ( to drizzle)


  1. In a bowl, add pumpkin, beetroot, salt, olive oil and mix them
  2. Pre-heat the oven at 200 degree Celsius for 10 minutes.
  3. Grease a bake tray, add these vegetables and spread them on the tray.
  4. Roast them in a pre-heated oven for 15 minutes at 200 degree Celsius.
  5. Take out the vegetables and drizzle honey all over the vegetables.
  6. Pop it back in the oven and roast is for 5 minutes.
  7. Take out of the oven and mix the vegetables so that the honey and other ingredients mixes well with the vegetables.

Roasted pumpkin and beetroot salad is now read to be served. Enjoy!

Free recipe updates in your e mail…. Sign up today

* indicates required

Diet recipe Home Cooking Salad Vegetarian

Crunchy green apple & cucumber salad

Crunchy green apple & cucumber salad wonderful diet recipe


  • Green apple (1, diced)
  • Cucumber (1, skin pealed & diced)
  • Salt (2 pinches )
  • Pepper (a pinch)
  • Iceberg lettuce (1/2, torn into pieces)
  • Yogurt (1/3 cup, whisked)
  • Garlic (chopped, 3 cloves)


In a bowl, add green apple, cucumber, salt(a pinch), black pepper powder & mix well. Keep it aside.

Salad dressing:

In a bowl, add yogurt, garlic, salt(a pinch) and mix well. Salad dressing is ready.


In a serving dish or bowl, spread the iceberg lettuce  and place the seasoned green apple and cucumber.

Drizzle some garlic yogurt dressing on top.

Crunchy green apple & cucumber salad is now ready to be served.


Diet recipe Home Cooking Salad Sauce Summer recipes Vegetarian

Garden fresh salad

Garden fresh salad is loaded with vegetables, high in fiber and good on your diet.


  • Onion(3, diced)
  • Tomatoes(4, wedges)
  • French beans (long cut, 150 gms)
  • Baby potatoes (8 to 9)
  • Lime juice (1 tbsp)
  • Olive oil (2 tbsp)


For vegetables:

  1. Fill a vessel with water, add salt (1/2 tbsp) and bring it to boil.
  2. Add the french beans into it and cook them till tender.
  3. Drain away the water and add the french beans in ice cold water so as to retain its green color.
  4. Drain away the water from the french beans and keep it aside.
  5. Fill a vessel with water, add salt (1/2 tbsp) and bring it to boil.
  6. Add the baby potatoes into it and cook them till tender.
  7. Drain away the water from the potatoes.
  8. Cut the potatoes in halves.


In a bowl, add freshly squeezed lime juice, olive oil and mix them well. Dressing for the salad is ready keep it aside.


In a bowl, add the salad dressing, baby potatoes, french beans, onion diced, tomato wedges and mix them well.

Garden fresh salad is now ready. Serve fresh. Enjoy!

Breakfast Indian cuisine Salad Side dish Snacks South Indian Food Starter Vegetarian

Sundal – Chick peas salad

Sundal is easy to make and good for for health recipe. It is a salad made of chick peas seasoned in coconut, curry leaves, mustard and red chilly.
Ingredients & its measurements are mentioned below the video.

Click here to watch recipe on YouTube

Subscribe to me on YouTube


  • Chick peas (boiled & salted, 1 cup)
  • Grated coconut (1/2 cup)
  • Mustard seeds (1 tsp)
  • Dried red chillies (2)
  • Curry leaves (few)
  • Cooking Oil (1 tsp)


  1. Heat oil in a pan, add mustard seeds and allow it to splutter.
  2. Add dried red chilly & curry leaves.
  3. Add grated coconut and saute till coconut turns light golden color.
  4. Add the boiled chick peas into the seasoning.

Sundal or Chick peas salad is now ready to be served hot.

Load more recipes