Cabbage And Capsicum Salad


This salad not only looks good, it tastes awesome too. The crunchy, delicious mix of raw cabbage and capsicum with sesame seeds and honey is too good to miss. And….it’s healthy too, which goes without saying really, veggies are so good for you, and salads definitely so.

Dont forget to wash the cabbage and capsicum before chopping them into thin strips, because the cabbage will get soggy if you wash it after chopping it.

You may also add some finely chopped green chillies if you enjoy your salad just that extra bit spicy.

Eat it as a complete salad meal when it will be enough for only you or eat it as a part of your meal with other food, and then it will serve 3 people.

Here is the recipe.

Cabbage And Capsicum Salad

Serves 3


300 gms finely chopped cabbage into thin strips

150 gms finely chopped capsicum into thin strips

1 tablespoon toasted sesame seeds

2 tablespoons honey

Juice of 1 1/2 to 2 lemons

Salt to taste


1 Mix the cabbage and capsicum and chill for 45 minutes to an hour.

2 Remove the cabbage and capsicum from the refrigerator and add all the remaining ingredients and toss lightly.

3 Remove into a serving bowl and serve immediately.

You can play with this salad. Add some chopped toasted walnuts or almonds to the salad if you want some more crunch and added flavor.

Update: I’ve updated the quanties of cabbage and capsicum in the recipe as of 15th August 2018.


Telia Batata


Telia Batata or Potatoes in a mustard dressing. This recipe is to die for. Especially for those who enjoy the taste of mustard. I believe you should put enough of it so that the mustardy sensation shoots right into your head. Believe me, you’ll love the taste of this dish.

My grandma made this dish for the large joint family that mom lived in and they ate it with hot puris. The dish is spicy, mustardy and I promise sooooo yummy!

Here is the recipe

Telia Batata

Serves 3


500 gms boiled potatoes, chopped into quarters.

1/4 cup oil

3 teaspoons readymade mustard powder or 3 teaspoons ground split yellow mustard

Salt to taste

2 chillies finely chopped

Juice of 1 lemon

A handful of finely chopped fresh coriander


1 Mix the ground mustard in the oil vigorously for 5 minutes. Add the salt and mix again.

2 Put the chopped potatoes into the oil mixture. Add the lemon juice, chillies and fresh coriander and give them a good but gentle stir. Avoid mashing the potatoes too much.

3 Keep in the refrigerator or outside for 1/2 an hour to let the flavours blend before serving.


Banana Raita


I don’t really like the banana and curd combination too much, except for this recipe, where I love it. This is a treasured family recipe. My maternal grand mother’s mother in law gave it to her. She gave it to my mother, and my mother handed it down to me.

You’ve not tasted banana raita unless you’ve tasted this version. It’s so yummy. My middle sister ate it when she came home and said it was party worthy. Eat it with hot chapatis or parathas for lunch or dinner. So go ahead and make it for your loved ones and let me know in the comments, what they have to say!

Banana Raita

Serves 4-6


1 large or 1 1/2 medium sized banana chopped into small pieces

2 cups curd

1 teaspoon mustard powder

1 tablespoon freshly cut coriander

1 finely chopped chilly

Salt to taste


1 Beat the curd until smooth. If it is too thick add a little water to bring it to raita consistency.

2 Add the chopped banana, mustard powder, coriander, chilly and salt to taste and gently mix.

3 Keep in the refrigerator for 1-2 hours. Serve cold.

Jamun Raita


This is the Jamun season. Jamuns are sweet and sour but delicious still. They’re also very good for diabetes.

We are three sisters. My youngest sister who is eleven years younger than me wasn’t even born when we went about our daily adventures, climbing jamun trees in the neighbour’s garden to pluck juicy, plump jamuns.  We didn’t give a fig even when we were bitten by big black bully ants who were after the same mouthwatering feast that we were. My youngest sister did miss all the fun though!

These days this fruit is so expensive that you can buy only a few at a time and enjoy the fruit occasionally.

So here I am with the recipe of jamun raita inspired by a recipe from Tarla Dalal. It’s cooling, tasty and healthy. The raita can be eaten with hot ghee chapatis, parathas, with pulao, or even as a dish all by itself.

Jamun Raita

Serves 4-6


1 cup jamuns chopped into small pieces

2 cups curd

1 teaspoon cumin powder

1 tablespoon finely cut fresh coriander

Chilli powder to taste

Salt to taste


1 Beat the curd and add a little water if the curd is too thick.

2 Add all the ingredients into the curd and gently mix.

Serve cold.




Khaman Kakdi


Today’s recipe is delicious as well as healthy. Khaman Kakdi or cucumber salad is made in Gujarati and Maharashtrian homes. It’s an ideal summer dish made with cucumbers, peanuts and coconut.

Cucumbers which contain 95% water help hydrate the body and keep it youthful and fresh looking.

We eat a lot of salads at home. This recipe is one of my favourite salad recipes. And although it’s easy to make it tastes so good that you can impress your guests with it. Khaman Kakdi is also eaten when people fast and is called faraal food.

Serve this dish with an Indian meal. You may also want to eat it as just a salad.

Khaman Kakdi

Serves 3-4


3 medium sized cucumbers

3/4 teaspoon salt or salt to taste

1/2 teacup peanuts

2 tablespoons freshly grated coconut

1 teaspoon roughly ground pepper

1 teaspoon sugar

Juice of 1 lemon

Some finely chopped coriander

1 -2 finely chopped green chillies (optional)


1 Chop the cucumbers into cubes. Add the salt. Gently squeeze out the water. Keep aside.

2 Roast the peanuts till they are fragrant and have spots on them. Then coarsely grind them. Mix the peanuts with the cubed cucumbers.

3. Add the freshly grated coconut, coarsely ground pepper, sugar, and lemon juice to the peanut and cubed cucumber mix. Give the dish a good mix.

4. Sprinkle with finely chopped coriander and green chillies. Serve immediately or after keeping in the fridge for an hour.





Tanoreen Potato Salad


This salad is from the Middle East. A region known for its warmth and hospitality. It is made with olive oil and olives and other delicious yet easily available ingredients that make it taste exotic. Certainly like nothing I’d tasted before, especially in an Indian salad.

The recipe is from Rawia Bishara’s cookbook Olives, Lemons and Zaatar. Rawia is a Palestinian Arab, now settled in New York and owns a popular restaurant there called Tanoreen. She opened her restaurant in 1998, as a tribute to her mother who she says was not rigidly authentic in her cooking and often bent the rules with her creativity. This she admires greatly in her mother, and at Tanoreen she celebrates tradition and embraces change in her cooking. She says “ Cooking is so very personal- use your imagination, intuition, and most importantly, taste buds”.

Tanoreen Potato Salad

Serves 6


15 small red potatoes in 2.5 cms dice

2 tablespoons chopped garlic

1 tablespoon sea salt

120 ml extra virgin olive oil

Juice of 2 lemons

80 gms chopped fresh leaf parsley

6 spring onions, green parts only, chopped

30 gms finely diced green pepper

30 gms finely diced red pepper

2 tablespoons chopped fresh mint

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1 teaspoon ground paprika


50 gms chopped green olives

3 tablespoons chopped coriander


1 Place the potatoes in a large saucepan with enough water to cover. Bring to the boil and cook over a medium-high heat until a cocktail stick slides easily into a piece but doesn’t cause the potato to fall apart, 7-10 minutes. Transfer to a colander to drain, then rinse under cold water. Spread the potatoes on a baking sheet to cool.

2 Combine the garlic and salt in the bottom of a mixing bowl. Using a fork, mash the garlic into a paste. Add the oil and lemon juice with the parsley, spring onions, green pepper and red peppers, mint, cumin, black pepper and paprika; mix to combine. Tip in the potatoes and using a wooden spoon, toss gently until thoroughly coated with the dressing. Transfer to a serving dish and garnish with the olives and coriander.