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Archive for the ‘Food & Cooking’ Category

Boiled Veggies with Mint-Spinach dip

I did this last Thursday as my hubby was interested to eat something exotic(mostly restaurant food), so I decided I will do something new which tastes good as well as healthy. I had lots of veggies in my fridge and ended up with this easy and simple recipe after a lot of internet searching.

Veggies and Dip

For Veggies:
Cut the veggies of your choice into medium sized pieces. (I added cauliflower, broccoli, carrot in one batch and potato and beans in another batch as it will take little longer)

1. Bring the water to a boil in a pot.
2. Add desired amount of salt and some soy sauce.
3. Add Cauliflower, Broccoli and Carrots. Cook for 5-6 mins.
4. Use a strainer to take the veggies out.
5. With the remaining water, cook potato and beans for 10 -12 mins.
6. Place the veggies in a platter.

I stored the remaining water in the freezer to use it as stock for vegetable soup. It had a good flavor.

For Dip:


10 cashews
Handful of spinach and half a handful of mint
1 tbsp of Olive oil
1/2 cup yogurt (you can substitute with greek yogurt or avocado)
1 Garlic clove peeled
1 tsp of lime juice
salt to taste

First grind cashew, spinach, mint, garlic and salt in a blender and then add yogurt, lime juice and olive oil and grind it once more. Your Dip is ready!!!

Inspired by:

Oats Omelette

As part of eating healthy breakfast every morning, I started having oats. I tried out this recipe and it turned out to be really good and my hubby liked it too 🙂

Servings: 2 persons

The ingredients that you will need are:

1 cup (100 gms) Oats
3 eggs or 4 egg whites
salt to taste
Pepper to taste
2 tsp milk (optional)
Capsicum – finely sliced/ chopped
Onion – finely sliced/ chopped
Tomato – finely sliced/ chopped
Mushrooms – finely sliced (optional)

oats omelette

oats omelette

1. Beat eggs, Oats, salt, pepper and milk together. It will be little thicker like a pan cake batter.
2. On low heat, pour half of the egg mixture and spread it to cover the bottom of a non-stick pan.
3. Sprinkle capsicum, onion, tomato, mushrooms on top and press gently.
4. Cover the pan and cook for 1-2 minutes on low heat till vegetables get steamed. Do not leave for more than 2 mins, oats get burnt. My first omelette burned a little but the second one came out fine.
5. Turn the side and cook till light golden.
6. Serve with vegetable side up.

Make another omelette with the remaining mixture. The omelette looked more like a pizza to me 🙂


I love food. Of course who wouldn’t, huh? But I am so picky when it comes to eating. In my husband words, I discriminate food. I know that’s bad. Even now, I feel pity on my Mom because just think how bad I should have been when I was a kid. Most of the time, my side dishes for the rice would be egg, or pappad if it is a veggie day. My Mom would try to force me but who could win a kid? I couldn’t even win my 17 months old baby to eat potato. But the day came where I had to force myself to eat veggies. I had to eat in the college canteen and I didn’t have the luxury to ask them for more pappad.

Maybe instead of food, I should say I love chicken, chicken and chicken because now you know how much love I had for Veggies. And that’s one reason I can cook good chicken dishes without much effort than any other veg dishes.  Ok, who am I kidding? All chicken needs is little salt and pepper for it to taste good. So you add anything to it in a right quantity and it will taste good. But you should be really good to bring out the flavor from the veggies.  Now, I have added some more veggies to the list only for Lily’s sake. I don’t wish her to be like me when it comes to food habits.

My husband loves to try different cuisines whereas me, a big “No”. But occasionally I agree to go out with him for Italian and American. And only once I tried Mexican because I couldn’t eat more than 1/4th of what was there in the plate.

I never went inside the kitchen before I was married. All I knew is to boil the water and make a cup of coffee. The first dish I made for my husband was Rasam and omelette. It was too bad and my husband never complained about it. He waited patiently and gave me some tips initially. I was living with bread for breakfast, dhal powder for lunch and dosai for dinner for the first 3 days. Then it got bored and I started broadening it. And now I could make different dishes for at least two weeks without any repetition.

In this page, I am gonna add some recipes that I love though it is common in Indian houses. And some restaurant foods that I like.

All I can say is,

  • Don’t waste food.
  • You can wait for food but never let the food wait for you.

Happy Eating!!!

Sweet – Basundi

Basundi is one of my favorite sweets. I had this when I was a kid in a marriage ceremony for the first time. When I went to India last time, I asked my father to buy this delicious sweet from the well known Ananda Bhavan sweets and snacks store. Yummy!! It was so good that I forgot to share it with my husband :). Of course, he got Rasamalai.


I had a gallon of milk that will be expired in 3 days but cannot be consumed completely. So instead of throwing it out, I thought of doing this dish. I started searching in the internet and found two different traditional methods to make it.  I am not a great cook and so I called my sister living in India who made these for her children birthday. She used the skimming off the milk method instead of stirring. It is easy for the milk to burn in the later. It is better to use a non-stick pan or any thick bottomed pan for easy cooking and cleaning.  And yeah, it will take atleast 2 hours to finish. You need not stand near the stove the entire time if you can remember that you have got milk in your stove while doing some other work 🙂 I cleaned all the mess Lily made while doing this. Here goes the recipe,


  1. Whole milk – 1 gallon
  2. Sugar – 1/2 cup
  3. Saffron (optional)
  4. Cashew nuts/pistachios/almonds (optional)


  1. Pour the milk in the pan(add saffron- 5 or 6 pieces will do) and bring it to boil. Reduce the heat to low.
  2. Skim off the thin layer that forms and keep it in a bowl.
  3. Repeat step 2 until the milk is reduced to 1/4th. Keep stirring the bottom of the pan occasionally to avoid burning.
  4. Now add sugar and stir well until the sugar dissolves. (You can add more according to your taste)
  5. Add all the skimmed milk to the pan and gently stir.
  6. Switch off the heat and remove from the stove. Let it cool.
  7. Refrigerate for atleast 2 hours.

You cannot do mistake in this recipe unless you let the milk burn at the bottom. Optional – Garnish with chopped cashew nuts/pistachios/almonds before serving.

This will serve 4 people. My husband had everything and shared one cup with me, so nice of him 🙂


Caution: Do this once in a while. I don’t know how much calories but sure it will be a lot.