Iv been wanting to make this pasta from Nandita's blog for a long time now. Iv been drooling over the pictures on her blog. Time to make it myself and show her that I can do it tooooo :P........lol

                  After a guilty weekend at Langkawi eating only unhealthy (yummy) food, this pumpkin and spinach pasta was all I needed!packed with nutrition.........and too good to be true.... :D Sigh!

2 cups orange pumpkin puree
1 cup spinach
1 1/2 cups pasta ( you can add more if you like)
1 onion, finely chopped
1 tsp ginger garlic paste
2 tsps pepper powder
chilli flakes (as per need)
pasta seasoning ( I used dried oregano and rosemary)
1/4 - 1/2 cup milk
2 tsps cornflour
1 tbsp cheese (you can use more :) )

  •  Cook the pasta as per instructions on the packet. drain and keep aside.
  • put the pieces of pumpkin in a pressure cooker with little water and cook for a few whistles till pumpkin turns soft. Puree it in a blender.
  • Blanch the spinach in boiling water for a few minutes and then run some cold water over it. chop and keep aside.
  • heat some oil in a wok and saute the onions till they soften.
  • Add the ginger garlic paste and saute.
  • Add the pumpkin puree and stir well.
  • Add the pepper powder and salt and cook for 2 minutes.
  • Add the spinach, cheese, pasta seasonings and chilli flakes
  • In a bowl, mix together the milk and cornflour.
  • Add the cornflour mixture to the pan. Mix well.
  • Add the pasta and serve hot


                      After a lovely weekend at Langkawi, monday seemed so horrible. Everything seemed to work out wrong for me! :( Putting everything aside I just sat down to post this recipe, hoping the rest of the day will be better. Fingers crossed! So absolutely no mood to type out much today! so going straight to the recipe!

                         This easy cake is sure to be a hit with the kids! They will love it..........I know it uses a bit too much eggs, but the result is awesome. Really soft and moist just as we all like it!

2 1/2 cups cake flour
5 eggs
1 stick butter (113 gms)
1 1/2 cups sugar
1/2 cup orange tang (I used sunquick)
1/2 tsp baking powder
3 tsps vanilla essence
1 tbsp milk powder
1/2 cup chocolate chips

  • In a large mixing bowl, cream together the butter sugar, till light and creamy.
  • Add the eggs one at a time, beating after each addition.
  • Add the orange tang, vanilla essence and milk powder.
  • In another bowl, mix the flour, baking powder, and half the chocolate chips.
  • Pour the wet ingredients into the dry ingredients and mix to combine. do not over mix. 
  • Preheat the oven to 180 deg celcius .
  • grease a cake tin and line with butter paper. I used a springform pan.
  • Pour the batter into the pan and sprinkle the rest of the choco chips on top. Bake for about 20 mins or till a tooth pick inserted comes out clean.


                    This is the first time I have ever tried using methi leaves/ fenugreek leaves in a rice dish. I love the aroma and flavour it lends. Its also my first time using cucumber in a rice dish! NO! Im not a weirdo! It tastes really good. Love it crunchiness :) Broccoli and cucumber??unusual combo?....I think not!

                    Tastes awesome with pappadums and channa masala. An easy lunchbox meal.......no complaints!.......and a happy tummy!

2 cups cooked rice (approx)
1 cup broccoli florets
1/2 cup cucumber, diced
2 chicken sausages, chopped (optional)
1 large onion, diced finely
2 tsps garlic, diced finely
1 big red chili, chopped
1/2 tsp cumin seeds
1/2 tsp cumin powder
1/2 - 1 tsp pepper powder
1 tbsp dark soya sauce
1- 2 tbsps methi leaves/ fenugreek leaves
2 tbsps chopped coriander leaves
3 tbsps oil

  • In a wok, heat oil and add the cumin seeds.
  • Add and saute the garlic.
  • Add the onions and saute till transparent and slightly browned.
  • Add the chopped red chilli.
  • Add the sausages and stir
  • Add the broccoli and saute for a few minutes. 
  • Add some salt, cumin powder and pepper powder. Saute for a few minutes.
  • Add the methi leaves and cucumber and stir.
  • Add the cooked rice little by little and mix well on low flame.
  • Add the soya sauce and coriander leaves and mix well.

  • Dont mix too much of rice. stop adding rice when you think the masala wont be enough to mix anymore. I like my rice with more masala and less rice.
sending this recipe to favourite rice recipes event hosted by amritha.


                         Who loves Peanut Butter??......I do! ...I do!.....I DO!!! :D This is what I call finger licking good :)

                         These cookies were so crisp and I could taste the entire peanut butter without the interference of flour! To make it a tiny bit healthier and to eat these cookies without any guilt, I added some oatmeal to the batter :) how clever, aye? :O

                         I tried making bigger cookies as well ( as seen in the last picture) but they started breaking quite easily because the batter was flourless.

                        Those who are trying this at home, one advice to you............try not to eat up the batter before baking them into cookies!!............YES! Im talking from experience :(  why did it have to taste soooooooo gooooooood??!!.....

1 cup peanut butter (I used creamy)
1/2 cup oats ( I used quick cook oats)
1/2 cup sugar
1 tsp vanilla essence
3/4 tsp baking powder
1/4 tsp salt

  • In a mixing bowl, combine the sugar and the peanut butter and mix till the sugar completely disappears into the peanut butter 
  • Add the oats.
  • Add the vanilla essence, baking powder and salt and combine.
  • Preheat the oven to 180 deg celcius. Line a baking tray with parchment paper.
  • using a spoon or your hands, scoop a tiny bit of batter ( about 1 tsp size) and place it on the tray.
  • Alternatively, you can also use tiny paper cups like how I have used in the pictures.
  • bake for about 10-15 mins or until slightly browned.
  • it will harden a bit once cooled, so dont worry if its soft as soon as you take them out from the oven.

  • since this recipe does not use flour, they are very fragile, so its best not to make big cookies. 
  • Better to stick to bite size.

sending this recipe to priyas 60 days to christmas event and sowmyas lets party - eggless treats and bakes event