Eggless Whole Wheat Almond Cookie Recipe | Eggless Baking | Cookies Recipe

Eggless Whole Wheat Almond Cookie #Recipe

These eggless whole wheat almond cookies come with the goodness of almonds and whole wheat. So, shun the store bought refined flour cookies and enjoy these with a glass of milk.

Some time back, one of my fellow bloggers - Jolly, suggested that we try alphabet themed blog hop event and I was so excited about the whole idea. But, give it to my planning and execution, I am here with my blog post for the themed event on the very last day! Initially, I thought I would try something with apples. I had a couple of ideas - apple pie, apple crumble pie or applesauce brownies. But, none of those worked. And today, on the very final day for posting the recipe, this idea of almond cookies lit up in my head.

I just went into the kitchen, gathered all the ingredients and bingo - the cookies were done, photographed in good time.

Rajasthani Panchmel Dal Recipe | How to Make Rajasthani Panchmel Dal | Dal Recipes

Rajasthani Panchmel Dal #Recipe

Rajasthani Panchme Dal, as the name says is a dal made up of five types of lentils. It is commonly paired with baati in the quintessential Rajasthani dish 'daal baati', but can also be served with rice or chapati.

For long Rajasthan had been an arid land where water was scarce and hence fresh produce were not abundant. It reflects on the local cuisine quite predominantly. For example, in this dal, only dry ingredients are used. Of course, things are not same now and this dal can be adapted to one's taste buds. You can add sauteed onions and tomatoes too if you like. But, for now, I have kept this dal as simple and authentic as possible.

Chana Dal Recipe | Split Bengal Gram Curry Recipe | Dal Recipes

Chana Dal | Split Bengal Gram Curry #Recipe

Chana Dal is another of the regularly made lentil dish in my house. Also known as Bengal gram, chana dal is nothing but split black chana (chickpeas) with the husk removed. When this lentil is powdered we get the gram flour or besan.

The recipe for chana dal/ split Bengal gram curry is quite simple. The only thing to make sure is that you should soak the dal at least an hour or so, for it to be cooked properly. Also, the texture of this dish is not smooth. Some of the grains of the lentil should retain its shape. So, be sure to not overcook it. It is a nutritious dish and goes well with plain or jeera rice. It can also be served as a side dish along with the main course.

Restaurant Style Dal Tadka Recipe | How to Make Restaurant Style Dal Tadka at Home | Dal Recipes

Restaurant Style Dal Tadka #Recipe 

Dal Tadka is a very popular lentil dish and is a regular fare at restaurants. Typically made of cooked toor/arhar dal or a mixture of toor and masoor, this dish is typically served with rice or as a side dish with the main course.

The regular dal I make to go with rice is generally thin and light. However, since DH is a big fan of restaurant style tadka dal, this also makes an appearance on our menu every now and then. Lentils are protein-rich and are a must include in a vegetarian diet. For Dal Tadka, the lentils are first cooked and once it is cooked, it is tempered with ghee and spices which takes the taste of this dal to another level.

After a month break from the blogging marathon, I am here with this Tadka Dal recipe for Week2 Day 1 under the ‘Dazzling Dals’ theme.

Kairi Panna Granita Recipe | Raw Mango Mint Granita | Summer Recipes #FlavoursomeTuesdays

Kairi Panna Granita #Recipe

Kairi Panna Granita, as the name says is granita made with the much loved Indian summer drink - Kairi Panna/Panha. Granita is an Italian semi-frozen dessert made with ice, sugar and flavourings of choice. It is quite similar to sorbet. But there are some differences - one being that granita has a coarser and more crystalline texture while sorbet is very smooth.

I love Kairi Panna a lot and make them in bulk in summers. It is very cooling for the body and is a must to beat the heat. But, my DH is not a big fan of it. I know - that's strange right? Well, I don't mind, in fact, I am rather happy that I get to drink his share of Kairi Panna too. A win-win! So, it happened that I had to use up some raw mangoes and I ended up making this drink in bulk. Since I couldn't finish it all off, the idea of making granita out of it struck me. Believe me, it was an epiphany of sorts and I wondered why haven't I tried it earlier. 

Attitude of Gratitude - Looking Back at Jan to April 2018 #GratitudeCircle

It seems unbelievable that we are into the fifth month of the year already. It was only some time back that we all were making grand plans for the New Year (at least I was). While I am happy that I have worked on some areas of my life and am happy with the progress I have made. But, that’s not what made me stop now and ponder over the happenings this year, till now. The universe has a unique way of responding to our wishes and time and again it leaves surprised, as to how it manifests the things that one asks for. Past few days have been a roller coaster ride for me – it is incredible how someone comes into your life - like a gush of wind - out of nowhere, connects with you instantly, and puts your life in perspective for you. The happenings past few days put me in a mood for introspection and deep contemplation and at the end of it, I was just left with one feeling – Gratitude. It is a feeling of happiness that comes from appreciation. And I am learning to cultivate it - one step at a time.

It has been a while since I mused about my life, in general, in this space here. So, today I take this opportunity to ramble it out. It is going to be a long one. So, please make yourself comfortable. But, before that let me express my thanks for two fabulous bloggers that I had come across virtually last year – Vidya Sury and Shailaja. Their posts on gratitude have always touched my heart and in the process have inspired me to cultivate an attitude of gratitude. If you have not checked their space, do check out and I am sure you will love it there. I am forever in debt to them for the inspiration - as I know now, it is such a fabulous and rejuvenating feeling.