Flavored Greek Yogurt​ | Homemade Berries Greek Yogurt


Oh-My-Goodness…I just made three flavored Greek yogurt and b-u-o-yyy they look pretty gorgeous. ❤ And by the way, this is the first time I made flavored Greek yogurt and I am absolutely loving this homemade, sugar-free and guilt-free flavored Greek yogurts.  Try these Flavored Greek Yogurt at home and I assure you will never go back to buying store-bought Flavored Greek Yogurts. My favorite brand of flavored Greek yogurt is Chobani and I wanted to replicate the taste and texture. BANG ON! The perfect taste and texture I got and that too without adding any artificial color or sweetener. HAPPY ME! 🙂 For sweetener, to avoid sugar I have added organic raw honey to make the yogurt sweet.


Flavored Greek yogurt with some boiled eggs on the side is my hubby’s favorite breakfast. 😀 I feel good that morning breakfasts are sorted for few days. Phew! And me? Oh, I love having flavored Greek yogurt whenever I can crave for ice-creams. Just freeze them for an hour and eat…a healthy version of ice-cream.


Mixed Berries, a beautiful treat for your eyes. ❤ From breakfast to brunch and from meals to desserts to drinks, there are lots and lots of ways to use them. Ahh..yes of course, if by any chance you don’t munch them all before using them in any recipe. 😀 So, before munching them all I finally decided to try the flavored Greek yogurt and the result is here…Gorgeous looking flavored Greek yogurt bowls. ❤ If you don’t get fresh berries then use the frozen ones and thaw them before use. Do try these gorgeous flavored fresh berries Greek yogurt at home and Thank me later. 😀




  • 2 Cup low-fat Greek yogurt
  • ¼ Cup fresh blueberries
  • ¼ Cup fresh raspberries
  • ¼ Cup fresh blackberries
  • Honey as required

Learn Step By Step Recipe With Pictures For Flavored Greek Yogurt | Homemade Berries Greek Yogurt


Step 1- One by one,  take berries separately with honey in a jar and pulse them for 10-15 seconds and transfer to bowls separately. Do not puree the berries


Step 2- Take separate bowls for each flavor, add 1 Tbsp of the berry pulp with the ¼-½ cup of Greek yogurt, Gently stir and top with some berries. Make another batch and enjoy

The fresh homemade flavored Greek yogurt is ready to eat. Enjoy eating fresh and healthy. Store in refrigerator. It stays good for 3-4days.




Vanilla-Chocolate Sponge Cake | Half Chocolate Half Vanilla Sponge Loaf


Lightest, fluffiest and simplest recipe for a sponge cake. A very light and delicate cake (not in calories though 😛 ) for your small get together and parties. This is the best cake to try if you are a beginner or running short of time to prepare any other cake. This could be your favorite snack for tea/coffee time or the morning breakfast with a warm glass of milk. This is not a traditional sponge cake as I have added my version to it…i.e. Cocoa Powder. 😀 Feel free to skip the cocoa powder to get the traditional vanilla flavored sponge cake.


The celebration of the sweet moment requires something sweet. Isn’t it? 😀 Today we (butter to my toast, cheese to my pizza, aloo to my samosa and many moreME and my BETTER HALF ) celebrate the best decision we ever made together…To share our food? AHh..yes, but today it’s something else. 😀 It’s our Engagement Anniversary. ❤ Looks like the 1st engagement anniversary? Well, it’s our 3rd. It’s crazy I know, But being crazy is beautiful. 🙂


I promise you won’t mind taking those extra calories when you eat this cake. 😉 Hope you will give this a try. Happy baking. 🙂 Have a slice of this sponge cake with your coffee/ tea and enjoy the treat.



Learn Step By Step Recipe With Pictures For Vanilla-Chocolate Sponge Cake | Half Chocolate Half Vanilla Sponge Loaf


Step 1- Preheat the oven to 375ºF.

In a large mixing bowl take softened butter sticks and granulated sugar. With an electric mixer or hand mixer beat until they are well combined and fluffy

Step 2- Mix in the first egg and beat well. Add eggs in steps and beat well after each addition until the mixture is creamy

Step 3- Beat with an electric mixer on high speed. If using a hand mixer beat for at least 4-5mins. Add vanilla essence and milk to the creamy mixture and beat for 1min

Step 4- Add the flour, baking soda, baking powder, and salt to the mixture and fold well using a spatula. Transfer half of the batter to another bowl and add cocoa powder, gently mix

Step 5- Grease a loaf pan and pour the vanilla batter into the pan and add tutti-frutti then pour the chocolate batter and again add the remaining tutti-frutti over the batter.  Stir the batter gently with a fork. Bake for 35-40mins or until the toothpick inserted comes out clean. Remove from the oven and let it cool down

Once the cake is cool transfer on a plate and slice into desired size and store in an airtight container. Well, to be honest, don’t worry about the storing thing because you won’t be able to resist your temptation. 😀



Chocolate Cake | Basic Chocolate Cake Recipe

Everyone loves Chocolate? Yes? Of course YES! If your answer by ANY CHANCE is a No then, my friend, you need a doctor. Just Kidding! 😛 Well, here I am assuming everyone loves Chocolate. What does chocolate mean to you? To me Chocolate means celebration, be it small or big, a celebration is a celebration and they are incomplete without chocolates and cakes. 😀 And what’s better than a fudgy, moist chocolate cake. 🙂


I know there are PLENTY of chocolate cake recipe on the internet but I just could not control myself by posting this. If you are looking for a quick, easy, moist, fudgy, and delicious in every bite chocolate cake recipe then my dearies, your search ends here. 😀 This is one of the easiest chocolate cake recipes I have ever heard and tried. I promise you will going to love this chocolate cake. This is a one bowl cake recipe, which means you mix everything in one bowl and transfer to the baking pan. Even if you have never baked anything still you can try this basic chocolate cake recipe.


Calorie-conscious? Yeah, but when it’s about chocolate cake then I make sure the chocolate cake is worth every calorie I take. Have a piece of this chocolate cake for your dessert after every meal and don’t forget to workout a bit more to burn the extra calorie. 😉



Learn Step By Step Recipe With Pictures For Chocolate Cake | Easiest Chocolate Cake Recipe


Step 1- Preheat oven to 350ºF. In a large mixing bowl take oil, milk, eggs, vanilla extract, and powdered sugar. Whisk well using a hand whisker and then add the unsweetened cocoa powder to the bowl. Blend well without forming any lumps


Step 2- Add all-purpose flour to the liquid mixture with baking soda, baking powder, and salt. Stir until everything is well blended


Step 3- Mix in the boiling water to the batter and whisk until well blended. Grease two baking pans with melted butter/oil and pour the batter evenly into each pan and bake for about 20-25mins or until the toothpick inserted in the center comes out clean. Remove the pans and let the cakes cool down completely



Step 4- Take out the first cake and layer with the chocolate frosting. Put the second cake on the top and layer it too with the frosting



Add cake sprinklers of your choice. Serve and enjoy



Moong Sprouts Tikki | Healthy Sprouted Moong Tikki/ Cutlet

Moong Sprouts tastes delicious in salads, sandwiches, chat, curry, or eat as it is. Moong sprouts are packed with nutrients and are rich in protein and high in fiber. If you are not a fan of eating moong sprouts in salad or sandwiches then try this Moong Sprout Tikki/ cutlet and I am sure your opinion is going to change after having this tasty Tikki.


These Tikkis can be made with ingredients which are easily available in your kitchen. So the next time when you plan to make Tikki for snacks or for your chat party, ditch the idea of making your regular Aloo Tikki/cutlets with these healthy moong sprouts Tikki and serve as a snack to your family including kids too. 😉

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Serve them as it is with tea for your evening snack or use them instead of the regular patty to your burger and enjoy the burger.


Serves 12-15 Tikkis


  • 2 Cup moong sprouts
  • 1 Cup potato, boiled and mashed
  • 2 Tbsp gram flour
  • ½ Tsp Turmeric powder
  • 1 Tsp red chili powder
  • 1 Tsp coriander powder
  • ½ Tsp black pepper powder
  • 2 Tbps coriander leaves, chopped
  • 1 Tbsp lemon juice
  • Salt as required
  • 4-5 Tbsp oil

Learn Step By Step Recipe With Pictures For Moong Sprouts Tikki | Healthy Moong Sprout Tikki\ Cutlet


Step 1- Take sprout moong in a jar and coarsely grind it. Take mashed potatoes to a plate and add the coarse sprout moong to it


Step 2- Add red chili powder, turmeric powder, coriander powder, black pepper powder, coriander leaves, lemon juice, and salt to it. Mix well


Step 3- Divide the mixture into equal balls and flatten a bit like tikki. Heat oil in a tawa/pan and pan fry them on medium-low flame until golden brown from both the sides. Remove to a plate and serve



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Idli Recipe | How To Make Soft Idli | Idli Batter Recipe


Idli- Soft, smooth, and spongy, one of the most popular and healthiest cuisines of India. A staple food from South India which needs no introduction. Being a wholesome meal, it is preferred and loved by people all over India.

I have seen my mommy making the idlis hassle-free, start from soaking to grinding and then steaming to plating. It sounds so easy to make idlis but trust me a few months back I was afraid of making idlis. 😀 The fermentation step and the steaming the idlis perfectly seems impossible to me. Staying away from home teaches you everything. 😀 I am still far beyond perfection but yes, I learned to make idlis too, hassle-free Idlis. ❤


I love idli to be served in a boat of sambar. That tastes delicious. They go well with coconut chutney, peanut chutney, tomato chutney, mint chutney or serve with any chutney of your choice. 😀

Other related posts- Coconut Chutney, Instant Rava Idli, Instant Rava Dosa, Masala Dosa

Serves  15-16 idli


  • 1 Cup parboiled rice or 1 cup idli rice (in case you don’t have any of them then use the regular rice)
  • ½ Cup urad dal
  • ½ Cup thick poha
  • 1 Tsp fenugreek seeds
  • 1 Tsp salt (preferably non-iodized salt)

Learn Step By Step Recipe With Pictures For Idli Recipe | How To Make Soft Idli | Idli Batter Recipe


Step 1- Wash the rice and dal separately in a bowl and fill with water. Add fenugreek seeds to the urad dal bowl and let it soak for 6-8hrs or overnight. The next day just before grinding soak thick poha for 30mins. Drain the water from soaked rice, poha and urad dal. You can use urad dal soaked water for the grinding or use cold water for grinding rice and dal

Step 2- Add urad dal and fenugreek seeds to the grinding jar with enough water and grind until smooth and frothy. Transfer this to a large utensil and then grind rice and soaked poha together until smooth.

Step 3-  Add this to the urad dal batter and mix them well using your hand. Add salt to the batter and mix well. cover the lid of the utensil and keep it in a warm place for 12hrs or more

If you live in a cold climate then the batter may take more than 12hrs to ferment. If the batter is not fermented then leave for more hrs depending on the climate. After the fermentation, the batter will rise

Step 4- In an idli steamer bring water to boil on a high flame. Grease the idli plate and pour the batter into each mold. Place it in the steamer and steam for 10-12mins on high flame. Remove the idli plates from the steamer and set them aside for 2mins and then remove the idlis

Serve the hot steaming idlis with the chutney of your choice and enjoy the healthy breakfast/ meal. 🙂


Instant Pot Sambar | Mixed Veg Sambar

When you don’t have to monitor or do babysitting while cooking, any recipe is easy. And when it is an Instant Pot then it is much easier to cook. I have recently bought an Instant Pot and started with experimenting dished by trial and error method. 😛 My first recipe was Palak-Aloo sabji as it doesn’t require much supervision and time to cook. Well, I was really amazed to see how the cooking time reduced to half so I seriously didn’t get time to click pictures. I kept on cooking easy-peasy dishes just be sure that I understand this gadget properly.


Sambar is a South Indian delicacy which is enjoyed in every part of India with its own touch of spices. So feel free to adjust spices according to your taste. I have made Sambar number of times (No, I am yet not an expert in making sambar) but this time I was little scared as I was cooking in an Instant Pot. 😀 Thankfully, Sambar came out delicious without getting uncooked overcooked or burnt.Phew! Serve a bowl of piping hot sambar with idli, dosa, rice, or enjoy as a soup. 😀 Delicious.


Serves 5-6


  • 1 Cup tuar dal
  • 2 Cups mixed veggies, chopped (your choice, I have used drumsticks, beans, and yellow squash)
  • ½ Cup onion, finely sliced
  • 8-10 Curry leaves
  • 2 Dry red chilies
  • 1 Tsp mustard seeds
  • Pinch of asafoetida
  • 1 Tbsp tamarind pulp
  • 1 Tbsp sambar powder
  • 1 Tsp red chili powder
  • 1 Tsp turmeric powder
  • Salt as required
  • 2 Tbsp oil

For Tempering

  • 1 Tbsp oil
  • ½ Tsp mustard seeds
  • ½ Tsp cumin seeds
  • 2 Dry red chilies
  • 5-6 Curry leaves
  • Pinch of asafoetida
  • ½ Tsp kashmiri red chili powder

Learn Step By Step Recipe With Pictures For Instant Pot Sambar | Mixed Veg Sambar


Step 1- Turn on the pressure cook(Hi) mode on your IP and add tuar dal, turmeric powder and salt with 4cups of water. Pressure cook (Hi) for 7mins with the vent in sealing position. Then manually release the pressure. Transfer the dal to a bowl and keep aside

Step 2- Turn the saute mode on. Once it is hot splutter the mustard seeds, add dry red chilies, curry leaves and a pinch of asafoetida. Now add chopped onion and all the veggies together. Saute for 2mins on normal mode

Step 3- Add red chili powder, turmeric powder, sambhar powder, tamarind pulp, and salt as required. Mix everything well and then add the cooked dal and required water. Set in Pressure Cook(HI) mode and cook for 4mins with the vent on sealing position. Let the pressure goes off naturally

Step 4- Once the pressure goes off, open the lid and stir the sambar. For tempering heat oil in a tempering pan and splutter mustard seeds, add ½tsp cumin seeds, curry leaves, dry red chili, a pinch of asafoetida. When the curry leaves are crisp turn off the flame and add kashmiri red chili powder and temper the sambar

Serve hot sambar with steaming hot idli, dosa or plain rice. Enjoy the meal. 🙂


The Instant Pot Fever!

I am passionate about cooking and I love the traditional way of cooking like our mothers would do. Not every recipe requires putting all the ingredients at the same time. Some recipes taste better when cooked in the traditional way, by adding one ingredient after another. Some require pressure cooking, some doesn’t. Some require slow cooking and some are ready in minutes. There are various kind or pots and pans available for different kind of dishes. I love buying a different kind of cookware sets. You can even say I am kind of obsessed with my pots and pans. 😛 I was in no intention of buying one more gadget for my kitchen because I already have enough gadgets in my kitchen and that’s taking all my countertop space.

In the last one year, I have heard lots n lots of Instant pot stories and every time someone would post Instant Pot recipe I want to try that right now in Instant Pot. I was so excited to know more and more about that. And, most importantly, a multi-function cooker? And speeds up the cooking without compromising on the taste part? Doesn’t require any baby sitting? 😀 and many more advantages. Really? I am convinced to buy an Instant Pot. 😀


This whole thing continued for more than a year and when finally I was convinced and to know why everybody so much loves instant pot for cooking, without wasting any more seconds, my husband ordered it before the deal is gone. It’s been only a week I have started cooking in that and trust me, I am totally in love with my new gadget. It’s been only a week to give any feedback but I guess that’s more than enough time to know about your gadget. 😀 I know many of you would still don’t want to spend on one more gadget when you can do all these in your regular pots and pans. I too thought the same, But trust me once you start using this multi-purpose programmable pressure cooker you won’t go back to your cookware sets. Obviously, I won’t throw my cookware sets, I love them more than anything. 😀 And I will still cook in them.

IMG_9927So what EXACTLY is an Instant Pot? Exactly my question a year back. A device which is a slow cooker, pressure cooker, rice cooker, steamer, saute pan, yogurt maker, and keeps your food warm. And perform all these functions without your supervision.Now no more spilling of food, no more heap of dishes in the sink. Doesn’t this all sound impressive? A safe, convenient, and dependable gadget for you.


Since last one week, I am not using my pans for making any curry, I am not using my rice cooker because now I can cook rice and lentils at the same time in my Instant Pot, vegetable pulao, cooked mutton and that came out delicious like always, fermented my dosa batter in that and cooked sambar, made yogurt in that (now no more buying of yogurt from the store)…Ahhh! the list won’t stop here. 😀 And above all these, I get more time to sleep and do my work and relax and chill. 😀 The more I use Instant Pot the more I enjoy cooking in them. 🙂


And don’t forget the Hyderabadi “Dum Ki Chai”


So that’s all about my Instant Pot fever. Thanks for bearing the long post. 😀 The long story short, I love cooking in my Instant Pot. 🙂

In case if you want to know which Instant Pot you should buy, just go through the picture below to have a clarity.

Picture Courtesy (Instant Pot website)


Just before starting, read the manual and you are ready to use your friendly new kitchen gadget. 😀 Find the picture below for your reference:

Picture Courtesy (Instant Pot website)

IMG_0091If you are comfortable in cooking the traditional way in the pots, pans, and pressure cooker and love that way, you don’t need an Instant Pot. 🙂