#RahylKaDabba this week


I mentioned earlier in a post that I share my son’s dabba pictures on Instagram every week. Today, I shared quite a few recipes and videos on Instagram, so thought of making a blog post too. I don’t share detailed recipe with measurements as of now.. But try my best to explain in a simple way. Please feel free to ask any questions if you have. Sharing pictures of this week dabbas and recipes below. 5 days, 5 dabbas 😄

1. Chocolate strawberry pancake, caramelized banana topped with grated soaked almonds


2. Sautéed mushroom, caramelized banana rolled in roasted peanuts powder


3. Peanut cutlet, orange


4. Sautéed spinach corn with grated paneer, orange


5. Roasted murmure, papaya


For Peanut tikki:
Boiled potato
Lots of coarsely grinded roasted peanuts
Coriander leaves
Lemon juice
Salt to taste
Jeera/cumin seeds


Mash the potatoes and add all the ingredients to it. Mix nicely, shapes them and fry in ghee or oil.

* I have not deep fried the cutlets. Just used little ghee to shallow fry in a tawa.

* I added lots of finely chopped green chillies to our portion.

For Chocolate pancake:

1/2 cup wholewheat flour
1/2 tsp baking powder
1/2 cup water or milk (I used half water, half milk)
1 tbsp of melted butter or ghee
1 tbsp cocoa powder
1 tbsp sugar (increase as per taste)
A few drops of vanilla essence (optional)


Mix everything together and make pancakes. Make small size pancakes like I have made as big ones might break while flipping or use appe pan.

I topped the pancakes with chopped strawberries while cooking them as Rahyl was asking for strawberry pancakes.

Check out this video to see how I caramelize banana.

Try it out and let me know. Share the pictures with me on my Facebook page. You can also follow me on Instagram for a lot more recipes and snack box ideas for little ones 🙂


Sooji Apple Halwa


Happy Rakhsha bandhan folks. Hope everyone had a great day 🙂

This year it would be four times in a row that I haven’t tied rakhi to any of my brothers because nobody is in Hyderabad. The fact is we have no relatives in Hyderabad which sometime is a blessing and sometime its not. Anyway, my husband too misses his family a lot during any festive occasion so I make sure we celebrate every occasion as nicely as we can. Its raksha bandhan today so I made his favorite sooji halwa. I also had some apples so just added them to my normal sooji halwa. Taste and health both.

Its not easy to make any halwa. I had a great deal learning the art of making halwa. In fact, I have learnt making sooji halwa from my husband and now I proudly make some for him 😀 Patience ki dukaan hai wo and I have zero patience. He used to bhuno the sooji so nicely and that step is pretty important while making any halwa. I have used 2 tbsp of ghee in this halwa. Its completely your wish to increase the quantity. I have used some chopped apples and apple puree. You can completely skip using apples here to make only sooji halwa. A few almonds, cashews or raisins can be added as well.

There are two things you need to remember when you make halwa. 1st, roasting the sooji is really important and that too in low flame. Its quite a painful task but if you go wrong here, the texture of the halwa will turn bad. 2nd, the ratio of sooji and water is 1:2. Say if you are using 1/2 cup of sooji, you need to add only 1 cup water (not less or more than that). And the water needs to be hot and not cold.
Lets see how I make it. This recipe below serves two persons only.

1/3 cup coarse sooji/bombay rava (thin variety of sooji won’t work)
2/3 cup water
2 tbsp ghee
1/3 cup chopped apples
1/3 cup apple puree ( I grated the apples)
3 tbsp sugar or as per the sweetness you desire
1 tsp cardamom powder

In a pot, take water and chopped apples. Keep the flame low or medium and let it come to a boil.
In a non stick pan, heat the ghee, keep the flame low and add sooji. Roast the sooji till it starts to change the color to brown. It will take atleast 5 to 7 minutes to get the right color but ONLY in low flame. By this time, the water will be hot. Add this water and apple puree to the roasted sooji. Be careful here. Stir, making sure no lumps are formed. Let it cook for 2-3 minutes. Add sugar, mix and cook till sugar melts. Add cardamom powder and mix. Switch off the flame. Garnish with some dry fruits if you wish to and serve.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. I would love to hear from you:)