Last Night was Saturday night party at my place. Along with some cocktails we had some heavy snacks! Now I wake up with a bloated tummy and a guilty conscience. To fix both these things I needed to make this Green detoxifying smoothie which will revive my stomach and clear my body of all the toxins. This smoothie doesn’t use any dairy and is free from all sort of sugars. 

Its even ideal for people who are watching their weight. I like to include this smoothie in my diet at least once a week. If you are also fond of smoothies then you must check out a few other recipes of Smoothies on my page. Some links I have mentioned at the end of this post. What kind of smoothie do you like? I would like to know your opinion. Would love to hear from you.

1. In a blender add thoroughly washed leaves of Spinach and a peeled banana.

2. Add one cored green apple. 

3. Add roasted seeds of Flax.

3. Add Water to the blender.

4. Also throw in some ice cubes.

5. Pulse till everything is smooth. Pour into glasses and drink it up immediately. This is detoxifying and quite refreshing.

Other Smoothies and Beverages  you can try are: Plum Smoothie Raw Mango Drink with Mint and Roasted CuminGinger Papaya Mint Smoothie Central Himalayan Wild Bayberry SyrupLitchi LemonadeMango Chamomile-Mint Tea LemonadeKiwi Chia PuddingPeach LemonadeSpiced Mango Lassi, Melon Cucumber and Mint Smoothie, Orange and Blueberry Smoothie.

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Time for Navratras, the nine days of fasting and feasting. I personally feel I end up hogging more during this week. The variety of food available is simply lip smacking, so eventually you end up eating more. I have earlier posted many recipes made from Sago, both sweet and savoury, like Sabudana Tikki, Sabudana Kheer, Sabudana Khichdi. You can also use tapioca if you don’t find Sago.


But this time I wanted to try something out of the ordinary. I had plenty of Sabudana lying so I looked for some pudding options. I found a couple of thai recipes of Tapioca with Coconut Milk. Unfortunately that called for addition of eggs which defeats the entire purpose of Navratras. I took the challenge and proceeded to try without eggs. To my food fortune the pudding came out amazing. Never felt it needed eggs. I tried to club it up with my Strawberry Preserve I had made a week back. The combination was simply fabulous. You got to try it to believe me. My husband took three helpings and still he was asking for more. He has all the fun in Navratras without fasting. Hunh!


1. Wash and Soak some Sago/ sabudana or Tapioca in water for an hour till the time you see it has swelled up. 


2. In a saucepan add some Coconut Milk. I have used canned you can use fresh home made if you like. Bring it to a simmer. Do not boil for it will split.


3. Add sago pearls to the coconut milk and continue to cook on low flame.


4. Add Vanilla Essence and Sugar. Continue to cook till it has thickened to desired consistency, It will not take long so keep an eye for you don’t want the pudding to become like a wallpaper paste and worse stick to the bottom of the pan.



5. Spoon the serving bowl’s bottom with the home made Strawberry Preserve , you can use any flavour. I used this because I know it doesn’t have any pectine nor anything else which I cant consumer during fasting.


6. Top it up with the pudding. Make sure its not very hot. You can splurge with an additional spoon of preserve on top and garnish with a mint leaf. 

Other Tapioca Recipes for Fasting you can try here are: Sabudana Tikki, Sabudana Kheer, Sabudana Khichdi

If you are looking for other Strawberry Recipes you may try: Strawberry Preserve, Italian Focaccia Bread with Strawberries and Rosemary, Strawberry Cookies.

Other Navratri Recipes which may interest you:  Swang ke Chawal ki Khichdi Khajoor Til Ke LaddooArbi Masala CurryGajar Ka HalwaMakhane Ki KheerRasgullaSwang Ke Chawal Ka HalwaSwang Ke Chawal Ki PhirniAnaar Aloo ka RaitaPalak Dhaniya ChutneyCoriander Chutney without Onion Garlic.


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Oriental flavours have always enticed me. They have that strong taste and the way it blends with meat and veggies cannot be defined in words. The combining sauce is often a blend of soy sauce, vinegar and ginger. This recipe has everything which gives it an authentic Oriental character. Recently, I found Bok Choy at my local farmer’s market. Honestly, I had no clue what it was. I asked the seller and even he was perplexed 😛 I bought it anyway and when I googled it I found it was bok choy, which I have always relished at my favourite oriental eatery.


I decided to use it in an oriental asian stir fry recipe. I had some chicken on hand and also mushrooms, bell pepper. I was actually feeling rich given the fact such ingredients are scarce where I live. The Stir fry came out absolutely aromatic and full of flavours. We had it greedily with rice and it was decided then and there that it will be a regular feature in our household (whenever we have those ingredients :P)


1. Cut Boneless Chicken into cubes and set aside.


2. Wash heads of Bok Choy and split it into half. Cut the root part crosswise into squares. Leaves can be used in bokchoy soup, so reserve them.



3. Wash and Chop Mushrooms in slices and Red Bell Pepper in Small Squares.



4. In a pan add some vegetable oil and saute onion till they release their water and become a little brown.Remove them on a plate lined with Oddy Food Wrapping Paper, so that excess oil is soaked.




5. Now add little more oil to the same pan and add Red bell Pepper and Bok Choy. Stir Fry till they have cooked but still retain their crisp character. Also remove them on the plate lines with Food Wrapping Paper.




6. Repeat the same with Cubed Chicken. Stir Fry in the same pan by adding little oil. Season it with Salt and Pepper.



7. In a saucepan add some Chicken Broth or if you are using Broth Cubes add water and Broth Cube. Bring it to a boil and then turn the flame off.

8. In the same sauce pan add Sheer or White Wine, Soya Sauce and Sugar.




9. Also add Rice Vinegar, Cornstarch dissolved in water and sesame oil.




10. Also add Red Chili Flakes to the sauce pan and mix till everything is dissolved.

11. In a pan add oil and saute minced garlic and ginger for a minute and then add all the stir fried veggies and chicken. Mix well.



12. Add the sauce and let it simmer till it has reduced and thickened a little bit.

13. Transfer to a bowl and sprinkle some roasted sesame seeds. Serve hot with some boiled rice.

Other Indo Chinese Recipe you can try on The Secret Ingredient are: Chili MushroomGravy Gobhi ManchurianCrispy Honey Chili Potatoes with Sesame SeedsIndo Chinese Vegetable Chop SueyVegetarian Hakka Noodles.



[yumprint-recipe id=’191′] Sending this Recipe to Oddy Uniwraps

I stumbled upon this recipe on the internet which is eggless, butterless and vegan. It is a sure shot no hassle super moist cake which can be made in less than 30 minutes from start to finish. No wonder it has been rightly named Wacky Cake. It has an interesting history which fascinated me and motivated me to try this recipe.

This recipe was born during war times and the economic depression when food was scarce specially eggs, milk, sugar and butter. It was during those crucial times this cake was introduced. Its fondly known as ‘War cake’. If you are new to baking then this is the cake which you should try because it doesn’t require any difficult steps. Its largely mix and bake. You can make this whenever you want to bake a cake using everyday ingredients without much effort. 


1. Preheat your oven to 180 degree Celsius (Learn more about Oven Temperatures and Conversions). Brush a 8 inch baking dish with cooking oil. Don’t forget to brush the sides. I am using a silicon Mould which works well. You can use aluminium mould, stoneware, ceramic and even borosil flat bottom dish. These all are oven friendly.

2. In a bowl put All purpose flour, Cocoa powder*, powdered Sugar or castor sugar.

3 . Also add baking soda and salt. Basically, put all dry ingredient together. Now gently mix all the dry ingredients for an even mixture.


4. In another bowl add Oil and Vanilla Essence.

5. Also add warm water and Vinegar to the wet ingredients and combine.

6 . Add wet ingredients to the dry ingredients and mix with a spatula. Ensure the flour is all moistened and its a lump free batter. Do not overmix**.

7. Pour the batter in the greased mould and tap to remove any trapped air bubbles. Immediately*** put the dish in the preheated oven and bake for 20 to 25 minutes. Insert a toothpick in the center of the cake and if the stick comes out clean, your cake is ready.  If the batter sticks then cook for a few minutes longer and check again with toothpick.

8. Remove it from oven and let it come to room temperature before unmolding it. You can frost this cake with your favourite icing. Or dust with some confectioner’s sugar and slice as it is and serve with your favorite cup of tea or coffee.

Other cakes you can try are: Sorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese Frosting Fresh Mango Cake with Vanilla and Chocolate CollarFestive Orange Blueberry Pound CakeVanilla Cake with Pomegranate Syrup Lemony Pound Cake with Lemon FrostingEggless Orange Cake with Candied Orange Peel FillingApple Raisins Streusel BreadPersimmon Rum CakeEggless Mediterranean Semolina CakeEggless Almond Vanilla CakeEggless Black Grape Cake with Strawberry Jam GlazeVegan Chocolate Banana CakeChocolate Vanilla Marble CakeSurprise Heart Inside CakePumpkin Cake RollsWacky Vegan Chocolate Cake. Apricot & Almond Cake 


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