My Blog Turns 2 Today!

February 14, 2010

Hello All,

I am so glad that I completed two years of blogging. I haven’t been so regular in the blogging front. My family keeps me busy all the time. Yet I have managed to sustain this whole effort. This blog now has 88 useful recipes.  I have also received more than 200 comments from my wonderful readers across the world. This is indeed encouraging and motivates me to continue to blog.

The huge response that I got through this blog also inspired me to publish my book last year. The response has been very positive again. Thanks to all of you again.

I take this opportunity to list top 5 recipes in this blog here today:

My Diet Chart also seems to be a big hit. I am glad you find the chart useful.

I hope to keep posting useful recipes in the coming days. Please keep visiting this blog and do not forget to leave your comments and suggestions. I would also love to hear diet recommendations from you.

I wish you all a very blissful and healthy life.




Methi Matar Ki Sabzi

February 4, 2010


  • One bunch of fresh methi leaves
  • 100 gms of green peas
  • One medium sized onion (finely chopped)
  • One big tomato (finely chopped)
  • 3 or 4 flakes of garlic (finely chopped)
  • One green chilli
  • One tsp red chilli powder
  • 1/2 tsp turmeric powder
  • One tsp garam masala powder
  • 1/2 tsp jeera
  • Cooking oil as required
  • Salt to taste
  • One tsp fresh cream (Optional)


  1. Boil green peas with enough salt and water.
  2. Clean the methi leaves well and cut into small pieces and add little salt to it so that the bitter taste will disappear.
  3. In a frying pan, put enough oil.
  4. Add jeera and let it splutter.
  5. Add chopped garlic and fry till it turns brown.
  6. Add chopped onion and green chilli and fry till the onion becomes soft.
  7. Add chopped tomato and fry till it gets cooked.
  8. Add the chopped methi leaves, turmeric powder and enough salt.
  9. Cook for five minutes.
  10. Add the boiled peas and mix well.
  11. Add red chilli powder, garam masala powder and fry till the raw smell of masala disappears.
  12. Add enough water and make it as a gravy.
  13. Garnish with fresh cream and serve hot with phulka.