Mango Rice

mango rice

It’s the mango season and that’s all I can think of. And that ain’t it? After salads, drink, mug cake, muffin, ice cream, it’s time for rice. Yeah ! MANGO RICE ! 🙂

Well.. this rice is different from the usual varieties of rice. The tangy flavour of raw mango makes it a delight. A summer delight..!

Mango Rice Recipe-

Preparation Time- 15 minutes

Cooking Time- 10 minutes

Serves- 4-5


150 gms basmati rice (soaked, rinsed and boiled)
1¼ cup raw mango, grated


½ tsp turmeric powder
1½ tsp mustard seeds
3 red chillies
4 tbsp fresh coconut, grated
1/2 tsp asafoetida powder
For Tempering
1 tbsp bengal gram spilt and skinned (chana daal), rinsed
1 Red Chilli, halved
4 tbsp raw peanuts
1 tsp Mustard seeds
7-8 curry leaves
3 tbsp Oil


1. Cook the rice and spread on a platter to cool. Set aside.

2. For the masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a food processor. Add half of the grated raw mango. Blend them into a fine paste. Add 2-3 tsp of water if needed. Set aside.

3. For tempering, heat up the oil in a heavy bottomed frying pan. Add mustard seeds and when they splutter, add the peanuts. Then add chana daal, red chilli, and curry leaves.

4. Once the daal is golden, add the remaining grated mango.

5. Sauté for a few minutes over medium heat, until the mango is cooked.

6. Now add the masala.

7. Cook until the raw smell disappears. Remove from heat and set aside.

8. When the rice is cool, add salt to taste.

9. Stir in the masala. Mix until well blended. Garnish with a sprig of fresh coriander.

10. Serve hot with curd or fresh mint chutney.


Baked Pumpkin

Baked PumpkinAm I ever tired of baking? Well, the answer is simply ‘NEVER’. I just need someone to munch on and I’m a happy bird! 🙂 Well.. having someone to attack the plate usually isn’t a the only task I’ve to worry about is cooking/baking. 😉

I’ve always baked cakes and cupcakes..and it was time I decided that I needed to bake a savory dish..something very usual but with a twist of baking.

And this is what sounded perfect. A flavourful and easy side dish. Baked Pumpkin.

Baked Pumpkin Recipe-

Preparation Time- 10 minutes

Cooking Time- 30 minutes

Recipe from- NDTV food


1kg pumpkin- cubed

Salt and pepper- to taste

4 cloves garlic with skin (lightly pressed with the back of the knife)

1 tsp coriander seeds crushed roughly

2 tsp red wine vinegar

2 dry red chillies, broken down into 2 pieces each

½ tsp chilli powder

Olive oil


  1. Pre-heat the oven to 200˚C and add the pumpkin to the baking dish.
  2. Flavour the pumpkin with salt and pepper.
  3. Then add garlic cloves.
  4. Add crushed coriander seeds, red wine vinegar, red chillies and red chilli powder.
  5. Drizzle olive oil and gently toss to coat.
  6. Then put the baking dish into the oven and bake at 180˚C for 30 minutes. Serve fresh !

You can also add a handful sprigs of fresh thyme or fresh coriander leaves.

Mango Lemonade

Mango Lemonade

The first thing that comes to one’s mind with ‘lemonade’ is the tasty and tangy lemon flavoured drink. That sounds good but what if it was made with mangoes? Well.. that would be a bonus ! No? Hell yeah !

If you need something to drench your thirst with –here is the perfect solution –the classic lemonade with the mangooey twist !!

This lemonade will soothe your parched throat and will undoubtedly leave you wanting for me.

Mango Lemonade Recipe-

Preparation Time- 10 minutes

Serves- 4-5


Ripe mango- 1

Granulated sugar- 1/3 cup

Water- ½ cup

Chilled water- 5-6 cups

Juice of 2 lemons

Ice cubes

Lemon slice, mint sprigs- for garnish


1. Combine water and sugar and let it come to a boil. Reduce the flame and cook until the solution thickens, about 5 minutes. Switch off the flame and let it come to room temperature. The sugar syrup is ready to be used. Refrigerate it until its usage.

2. Extract the juice from the lemons and discard the seeds.

3. Roughly chop the mango into pieces (reserve few for garnish) and blend them into a smooth purée. Refrigerate it until it is to be used.

4. When serving- first pour 2 tbsp of sugar syrup in each glass. Then add 2 tsp of lemon juice and 2-3 tbsp of mango purée and mix well using a stirrer. Top it with chilled water and mix again.

5. Add ice cubes or crushed ice, as needed. Garnish with mango/ lemon slices and mint leaves. Serve chilled.


1. The sugar syrup made in step 1 may be made in large quantities and refrigerated for about ten days. It may be used in various mocktails and drinks.

Greek Salad

Greek Salad

There’s something about summers that is so inviting…and that’s the luscious, delicious fruits and fresh veggies. Chop them up, combine them all, pour the dressing and voilà.. a toothsome salad is ready in no time!

Here’s the recipe for a classic favourite- Greek Salad. Loaded with the goodness of fresh herbs and veggies, this colorful salad is tasty and very inviting.

Greek Salad Recipe-

Preparation Time- 10 minutes

Chilling Time- 20 minutes

Serves- 5-6


Main Ingredients-

Tomato- 3 large, seeded and coarsely chopped

Cucumber- 1 large, peeled and coarsely chopped

Onion- 1 medium, finely chopped

Bell pepper- ½ medium, finely chopped

7-8 olives (optional)

Sweet corn- ½ cup (optional)


Fresh coriander leaves- 2 tbsp, finely chopped

Fresh mint leaves- 1 tbsp, finely chopped

Olive oil- 6 tbsp

Garlic- 1 tsp, finely chopped

Oregano- ½ tsp

Juice of 2 lemons

Red wine vinegar- 1 tsp

Salt- to taste

Black pepper powder- 1tsp

A heaping cup crumbled feta/cottage cheese (optional)


  1. In a bowl, mix all the main ingredients.
  2. In another bowl, mix all the ingredients mentioned under the heading ‘dressing’.
  3. Pour the dressing over the main ingredients and toss to combine.
  4. Refrigerate for at least 20 minutes or until serving. Serve chilled.

Raw Mango Salad

Raw Mango Salad

My favourite– luscious and delicious mango has an even more interesting counterpart—the tangy, delectable and flavoursome raw mango. From pickles to refreshing drinks; from rice to salads—it’s a winner.

As per the discussion earlier, I’m onto exploring and preparing refreshing summer delights.

Here’s a refreshing raw mango salad that will help you beat the heat.

Raw Mango Salad 2

Raw Mango Salad Recipe-

Preparation Time- 5 minutes

Chilling Time- 20 minutes

Serves- 3-4


1 ½ cup ripe mango, diced

1 small onion, finely chopped

2 tbsp lemon juice

1 tbsp olive oil

1 tbsp red chili flakes

1 tbsp granulated sugar

A pinch of salt

1 tbsp finely chopped fresh coriander leaves


  1. In a bowl, combine ripe mango dices and the finely chopped onion.
  2. In another bowl, add the rest of the ingredients. Whisk well to prepare the dressing.
  3. Pour the dressing over the main ingredients. Mix well and refrigerate for at least 20 minutes, or until serving. Serve chilled.

2 minutes Mango Mug Cake

Mango Mug Cake

The land is baked and I’m still on to baking..what’s wrong with me? Well..nothing’s wrong with me.. it’s just my love for baking that wins over the scorching heat. I’m planning to take a break from oh-that-smell-of-fresh-heaven (I mean, baking) and concentrate on summer delights—mango, watermelon, musk melon, cucumber, mint …there’s so much that can deflate the effect of the heat and give us a refreshing feeling.

Vanilla mug cake. Oreo mug cake.. Well.. why not a mug cake made with my favourite and delicious fruit…and umm.. with little mess in just under 5 minutes.. Hell yeah.. my day can’t get perfect.. Mango mug cake it is !

I know that just two minutes ago I said that I’ll be taking a break from baking.. point A- mug cakes aren’t actually included in baking. Point B- It is made of mangoes and is definitely a summer delight.

Why so much discussion about why Mango Mug Cake? The question her would be.. WHY NOT this gorgeous delight? There’s nothing that would dissuade me from making ! And I mean..nothing!

Well well.. roll up your sleeves.. and just get on with it..!

Easy to make, eggless mango mug cake-all in one sentence and my day is made!

That's after i took a bite.
That’s after i took a bite.

Mango Mug Cake Recipe-

Preparation Time- 2 minutes

Cooking Time- 2 minutes (microwave)


All purpose flour- 4 tbsp

Mango purée- 3 tbsp

Granulated sugar- 4 tbsp

Vanilla essence- 2-3 drops

Milk- 4 tbsp

Baking powder- ½ tsp

Baking soda- ¼ tsp

Salt- a pinch

Chocolate chips- optional


  1. Mix mango purée, milk, oil, vanilla essence and granulated sugar. Whisk well.
  2. In another bowl, sift together the dry ingredients.
  3. Add the dry ingredients to the mango purée mixture. Beat it well to gain a smooth and creamy batter.
  4. Fold in the chocolate chips, if using. Put the batter into a greased mug and microwave for 2 minutes.
  5. Let it cool completely. Enjoy!


  1. Time taken will vary depending upon the microwave. Mine was done in 2 minutes and 10 seconds. It is best to check at 90 seconds mark.
  2. The batter can be whisked instead of beating. I prefer beating the batter to give it the perfect creamy texture.
  3. I didn’t add chocolate chips in the batter. Instead, I sprinkled some chocolate shavings on top after the mug cake was prepared.

Oatmeal cupcakes

oatmeal cupcakes

Oats are a very recent addition to mypantry and definitely, my baking regime.  Who wouldn’t want a dessert that is healthy? Well.. I would. Any day! And yes, it gives me another reason to bake and yet another reason to munch on another delicious dessert.

Here’s another great recipe to incorporate oats in your daily life..but in a very delicious way !

1. In a large mixing bowl, combine all dry ingredients and stir very well.

Step 1

2. In a separate bowl, combine and stir all wet ingredients (including banana).

Step 2

3. Mix the wet mixture into the  dry and stir in the optional add ins.

Step 3

4. Pour the batter evenly into the prepared cupcake moulds. If using, sprinkle cherries/cranberries/crushed nuts on top of each cupcake.

Step 4

5. Bake for 20-25 minutes or until a skewer inserted in the center comes out clean. Let them cool for 5 minutes before taking them out on a wire rack. Let them cool completely. ENJOY!

Oatmeal cupcakes Recipe-


2½ cups rolled oats

3 tbsp all-purpose flour

1 cup over-ripe mashed banana

¼ tsp salt

2 ½ tbsp honey

1 cup water

3 tbsp vegetable oil

1 tsp pure vanilla extract

½ tsp baking soda

½ tsp baking powder

4 tbsp powdered sugar

optional add-ins: cinnamon, shredded coconut, cranberries, cherries, chopped walnuts, ground flax, chocolate chips, raisins.


0. Preheat oven to 180˚C and line 12 cupcake tins.

1. In a large mixing bowl, combine all dry ingredients and stir very well.

2. In a separate bowl, combine and stir all wet ingredients (including banana).

3. Mix the wet mixture into the  dry and stir in the optional add ins.

4. Pour the batter evenly into the prepared cupcake moulds. If using, sprinkle cherries/cranberries/crushed nuts on top of each cupcake.

5. Bake for 20-25 minutes or until a skewer inserted in the center comes out clean. Let them cool for 5 minutes before taking them out on a wire rack. Let them cool completely. ENJOY!

Eggless Coffee Cake

Coffee Cake

I needed a break from the routine and the basic cake flavours. I had the urge to try something delicious and different. And i stumbled upon exactly the type of cake I’d wanna try! I found this recipe on What a perfect way to incorporate coffee in a cake! Coffee lover or not… I don’t know why you wouldn’t wanna try something this delicious and this different..

Eggless Coffee Cake Recipe

Preparation Time: 5 minutes

Baking Time: 40-45 minutes


All purpose flour – 1¼ cups

Powdered sugar – 1¼ cups

Cocoa powder – 3 tbsp

Baking powder – 1 tsp

Baking soda – ½ tsp

Instant coffee powder – 1½ tsp

Fresh yogurt – ¾ cup

Vegetable oil – ½ cup

Milk – 4 tbsp

Vanilla essence – 1 tsp (optional)


0. Preheat oven to 180˚C. Prepare a baking dish by either lining it or using the grease-and-flour method.

1. In a bowl whisk together flour, baking soda, baking powder, cocoa powder together.

step 1

2. Mix instant coffee powder in milk and keep it ready.

Step 2

3. In another bowl, take yogurt and powdered sugar together.

Step 3

4. Whisk together the yogurt and sugar.

Step 4

5. To this mixture add dissolved instant coffee-milk mixture, vegetable oil, vanilla essence. Step 5

Whisk well.

Step 5A

6. Add the flour mixture in 2 batches to the wet ingredients and fold gently till a batter of dropping consistency is formed.

Step 6

7. Pour the batter into the prepared pan and bake for 40-45 minutes or till a skewer inserted comes out clean. Take the pan out of the oven and once cooled down completely invert on to a plate. Slice and serve.


  1. The original recipe called for more coffee and cocoa but I found that a little on the higher side. So I have reduced their quantities and increased the sugar content.
  2. Serve as is or dusted with castor sugar. You can even drizzle caramel sauce or chocolate sauce, depending on the taste.

Eggless Banana Bread                    

That's what I'm talkin about !
That’s what I’m talkin about !

I love tea and always need something to accompany it and not only that… something that accompanies it well. I had always been curious about baking breads—homemade, fresh and delicious ! It was time I decided to bake an easy and eggless banana bread. Two birds and one stone! Et voilà ! It turned out to be great and probably one of the best tea accompaniments I’ve had in a while.

Banana bread is a very popular tea-time bread- loaded with the gooey goodness of mashed bananas.

Got some bananas that are over-ripe? Well.. now you know what to do with them ! Try it and you won’t be disappointed !

Not much of a hassle.. just mix everything up and let it bake. And the only two chores left are—make a huge cup of tea and slice this beauty up !


Ain't this a delight ?
Ain’t this a delight ?

Banana Bread Recipe-

Serves- 1 large loaf

Preparation Time- 15 minutes

Baking Time- 40-45 minutes

Baking Temperature- 175˚C


1¾ cups all-purpose flour

⅔ cup brown sugar

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

1¼ cup mashed bananas

4 tbsp milk (room temperature)

2 tbsp water



0. Preheat the oven to 175˚C. Prepare a large loaf pan by spraying it with non-stick cooking spray.

1. In a large bowl, combine the all-purpose flour, brown sugar, baking powder, baking soda and salt. Mix well.

2. Stir in the mashed bananas, water and milk. Mix with a stand or hand-held mixer for 2-3 minutes. Mix to combine.

3. Pour the mixture into the prepared pan. Bake just until a toothpick inserted in the middle comes out clean, around 40 minutes.

4. Cool completely and then remove from the baking pan. Slice it up and enjoy this delicious tea-time bread.


1. You can add raisins, candied cherries, cranberries or chopped pecans/ walnuts. I used candied cherries and they worked great for me.

2. While using any kind of dry fruits, make sure that you toss them in 3-4 tablespoons of all-purpose flour. Then add them to the prepared batter. This will ensure that all the nutty goodness doesn’t sink to the bottom of your baking dish.

3. Since chocolate and banana are best of friends from the very beginning of time, you can even stir in some chocolate chips.