We were thrilled when the sun started shining and the temperatures peaked to 25 degree Celsius. Oh ! What glorius days they were. I even lamented to my husband that it's too hot in the house and we should get a fan and wondered out loud about the benefits of an air conditioner like we had back in Dubai (gasp). As you imagined, the good weather didn't last long and it's back to the unpredictable weather. The other day we were walking to the town and then the library where we got soaked about 4 times. Bit of rain, then the sun, they played hide and seek and Ammar was sure the rain was targeting us. LOL ! As everytime we stepped out of a shop to the street, it would start pouring.

But the rain is quite welcome since it's the month of Ramadan, the month of fasting. As it is, we fast around 19 hours a day, and don't want a scorching sun to squeeze dry our already parched body. As customary I make a rice and meat based congee for our iftar (break fast) meals. But I do switch it with broth based clear soups and this lentil soup. 

These red lentils play a major role in Srilankan cooking. We make dhal or red lentil curry to go along with rice and other dishes. At my house we make dhal only two, three times a week; but for the majority of Srilankans lunch wouldn't be complete without the dhal curry. And we never had it in soup form.
I got my first taste of lentil soup when I was in Middle East. Each place had it's own version of lentil soup.

Some restuarants would serve it with a rice dish and some on its own. This is how we prefer in our household, specially my husband. I like to bulk my soup with vegetables. Carrots and celery and loads of parsley. I am not heavy handed with spices here just a touch to enhance the flavours. And I prefer to serve it with chili flakes for the heat along with a drizzle of oil,and sprinkle of chopped parsley. You can serve it with a pieces of crusty sourdough bread as I do normally. But for Iftar I skip the bread serve it along side an array of short-eats.

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Lentil and Vegetable Soup with Parsley
A light and hearty soup with vegetables and parsley. Serve it with a drizzle of oil, chili flakes, chopped parsley and piece of crusty bread.
  • 1 cup Red lentils
  • 5 cups Chicken stock
  • 1 Onion, medium
  • 2 Tomatoes, medium
  • 1 tsp Ginger & Garlic paste
  • 1 tsp Cumin powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric powder
  • 1 Carrot, large
  • 2 stalks Celery
  • 1/2 cup Parsley, chopped
  • Olive oil
  • Chili flakes
Wash the red lentils until water runs clear and drain. Heat oil in a pot and add the chopped onions to it. When onions start to turn into light brown add the ginger,garlic paste. Cook till the raw smell disappears. Add the chopped tomatoes.Saute the tomatoes for a minute. Then add the turmeric, coriander and cumin powder. Add the chooped carrots and celery. Saute for a few minutes mixing till the vegetables are coated with spices.Add the lentils and give it a good stir. Add the chicken stock and chopped parsley. Reserve some parsley to serve on top. Add salt to taste. Increase the heat to medium high and let the soup come to a boil. Then decrease it a to medium and let it simmer for about thirty minutes till the vegetables and lentils are cooked. Once cooked, take off heat and blend it to a smooth soup. Add salt and pepper to taste. You might want to add a bit more stock or water to thin the soup if it's too thick. I prefer to thin it down. You might need an additional cup of liquid.Serve it drizzled with a bit of oil, chili flakes and chopped parsley.
Prep time: Cook time: Total time: Yield: 4 servings
Lentil and Vegetable Soup with Parsley


I'm not much into salads. There I said it. The salad played a essential but minor role in meals growing up. It was never, ever considered a main meal. It's because the type of salads we had nicely complemented the Rice & Curry and gave that extra tang or crunch.
There was the cucumber salad which I love. Sliced cucumbers mixed with chopped onions and green chillies with a bit of fresh coconut milk and lime juice. I would sprinkle the liquid to my rice and the dish is elevated to the next level where I'd easily finsh off two portions.
And the raw grated carrot salad. Same method as the cucumber salad without the coconut milk. Then there's the Gotukola salad. These are the salad we had mostly on rotation and was never eaten on it's own. So I could never bring myself to have a salad as a main meal.

It all changed when I started using Quinoa for my husband, I love how versatile the grain is. I would never use white rice in a salad but with Quinoa, it being a protein source, I wanted to give it a try. I wasn't dissappointed and I absolutely loved it. I had made this salad for lunch the other day and had nothing else so the kids had to eat it too. Ahyaan loved it but with Ammar (the elder of the twins) as usual with any new food, he needed cajoling. But I was glad it came out well and we all enjoyed with less work in the kitchen.

Since the summer is already here in Ireland, I'll be making more salads for lunch. This is the month of Ramadan, so this salad will be a lovely addition to the Iftar Menu. This salad doesn't weigh you down and keeps you full. That's very important given the small time frame we have in this part of the world to eat after breaking the fast, that is from sunset to next day 2 hours before sunrise. That's about 5 hours where you have to eat, do the night prayers and get some sleep.
Have the different parts of the salad cooked and prepped early. Then you can assemble it whenever needed. I normally cook extra quinoa and store it in the fridge. Remove pomegranate seeds and have it in a container in the fridge. Butternut Squash is a staple in my pantry. I cut half of the squash for the salad to roast. And the other half, the bulbous seeded part, I roasted in the same oven to be used in soups later. And I buy pre-washed and portioned greens. Are you a salad lover, just got in to salads, what are you favorites ? Let me know..

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Quinoa, Butternut Squash, Pomegranate Salad with Pumpkin Seeds
A colorful and lovely salad full of flavor and crunch.
  • 1 cups Quinoa
  • 3 cup Butternut Squash. cut into thick strips
  • 1 cup Chicken Stock
  • 1/3 cup Pomegranate seeds
  • 2 tbsp Pumkin Seeds
  • 1 cup Mild Greens like Lamb's lettuce and Red chard
  • Olive Oil
  • Lemon Juice
Measure the quinoa into a strainer. Rinse it under running water for few minutes until the water runs clear. In a pan add the rinsed quinoa, chicken stock, 1 tbsp of oil and saolt and bring to a boil. Once it starts boiling turn the heat to low, cover and simmer it for 15 to 20 minutes. Fluff with a fork and let it cool.Preheat the oven to 180 degree Celsius for 10 minutes. Toss the squash strips in a tablespoon of olive oil and salt. Spread it on a baking sheet lined with parchment paper. Roast it for 20 minutes until they are done and slightly browned on the edges. Take out of the oven and let it cool.A few minutes before serving, to a bowl add the cooked quinoa, strips of squash, pomegranate seeds, and the greens. Add a squeeze of lemon juice, approximately 2 teaspoons. I like to keep it less sour but you can add more. Toss everything together. Serve with pumkin seeds sprinkled on top.
Prep time: Cook time: Total time: Yield: 4 servings
Quinoa, Butternut Squash, Pomegranate Salad with Pumpkin Seeds


I wasn't a fussy kid when it comes to food. I pretty much ate and drank everything. If it tasted sweet, it became my favorite. Those days there was no skimping of sugar, nor exotic ingredients. Just the stuff you get from the grocer's round the corner. The avocadoes are bought from the weekly trip to the Sunday market. Me and mom would leave home in the morning and take the half an hour bus ride to the market. I had a love/hate relationship with it. I love going to the market for fresh fruits. I'd get a mangosteen, peel it and devour it's sweet flesh. Or a get a thambili (It's called king coconut, a variety of coconut only used for it's sweet water) to quench my thirst under a burning sun. Mom would haggle and buy mangoes,bananas and avocadoes by the dozen.
I hated the chaos in the market, To get to the main market complex where everything was well kept and neat, you have to pass a long route of dirty and muddy roads, vendors with their wares everywhere, the noise and jostling crowd. Not to mention the sun burning down on you.

After all the purchases, we would lug the bags heavy with the fruits and vegetables, me carrying the lightest load, passing all the chaos again, to the bus stop to wait for the bus to head back home. The mini bus would come after ages, leaning heavily to a side. We get in the bus, stand with our bags wedged between our feet, hold onto whatever we could find, seats, ceiling railings and continue our journey back home. 
The first thing mom would do after a wash is to make a smoothie out of the fruits we bought. Mostly it will be mangoes or avocadoes. The avocadoes will be blended with milk, sugar and the glasses topped with a scoop of ice cream, if we're lucky. That tasted divine after all the hard work and I'd lick the glass clean and go for seconds from whoever has not yet finished their glass.

I think that made me really love avocadoes and I haven't had it any other way. Till recently after the avocado craze in the internet. I'd been using sliced avos on my toast. When the craving hits I'd scoop it out and have it with goat cheese and a sprinkle of sea salt. Or with a drizzle of honey to satisfy a sweet tooth.  Or make this green smoothie. It comes handy as a snack mid-morning.

Unlike those days, now I have a few ready-to-eat Haas avocadoes stocked in my fridge all the time. It's summer here and when I want to have a quick breakfast I make this smoothie. I add protein powder to make this a complete meal. I use hemp protein powder and it's a lovely dark shade of green. You could use any protein powder or collagen. I think plain or vanilla would work best but the flavored varieties will change the taste and color.  I have used almond milk, but any non dairy milk would work fine. A bit of grated ginger adds a nice kick and balances out the flavors nicely.

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Avocado Green Smoothie
A complete breakfast smoothie with spinach and hemp protien powder.
  • 1 Avocado, large or 1 1/2 medium
  • Handful of  Spinach, washed
  • 1 cup Apple Juice
  • 1 cup Almond Milk
  • 1 tbsp Hemp Protien Powder
  • 1/4 tsp Ginger, grated
Scoop the avocado and put it in the blender with all the other ingredients.Blend till smooth. Add more apple juice or almond milk as per your preference.
Prep time: Cook time: Total time: Yield: 2 servings
Avocado Green Smoothie


Breakfast is an important part of my day. I can never skip it. But I can't sit down to a hearty breakfast still groggy-eyed and in my pj's either. I start the day with a cup of tea and a digestive. Yes,that's fuel for the heavy work to follow.
A half hour to one hour studies later, I'm off to make breakfast and lunch for boys and hubby. Waking them up, getting them fed and ready for school and work with packed meals in their bags requires copius amounts of energy. That's where my tea and biscuit comes in handy. Ha.
Before I set to tackle the house which by this time looks like a whirlwind has passed through, I sit down for my proper breakfast. That is, I start cooking my morning meal. When you're on a Gluten Free, Dairy Free, Sugar Free diet that's the most sensible thing to do.

There are days I miss the convenience of having a piece of bread right out of a cellophane bag, toast it and slather it with butter. Or having a ready-made wrap and make cheesy quesadillas. Then I found this bread and I feel I'm normal again. I hear a lot about Low Carb and Keto diets for healing from the groups I follow and I was so excited when the The Ketogenic Kitchen by Domini Kemp and Patricia Daly came out. 
Out of all the recipes I tried this is my favorite. Because now I can take a few slices of bread from a ziplock bag in the refrigerator, toast it and slather it with butter and strawberry jam. Breakfast is ready in a few minutes. Tada..

The main ingredient in this recipe is the hazelnut butter. But nut butters are expensive. I buy hazelnuts and toast them in the oven. Then use a food processor to make it into a butter. It's very simple and cheap. 

This bread doesn't require a lot of ingredients but just a few which are sure to be in the cupboard of those of us who chose to eat this way. I added cinnamon and vanilla to the original recipe to give it more flavour. And for milk, I used almond milk as that's what I have in hand and use everyday. But that can be substituted with coconut milk or any other dairy free milk. Try this out when the baking bug bites you and I'm sure you'll love this.

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Cinnamon Hazelnut Bread - Gluten, Dairy and Sugar Free
A lovely free from hazelnut bread with cinnamon. Toast and slather with butter and pure fruit jam for a hearty and sweet breakfast.
  • 240 g Hazelnuts
  • 60 ml or 1/4 cup Almond Milk
  • 1 tbsp Maple Syrup
  • 4 Eggs, separated
  • 30 g Coconut Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cinnamon Powder
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
Spread the hazelnuts in a baking sheet and toast them in a pre-heated oven of 180 degree Celsius for 10 minutes until light golden in color. Cool slightly. Add the nuts to a food processor or a grinder and grind till it forms a butter. You may have to scrape sides to incorporate all the nuts. The butter should resemble a thick liquid.Butter or line a loaf pan. Seperate the eggs and beat the egg whites till stiff and peaks form.Sift the coconut flour, baking soda, salt and cinnamon and keep aside.Mix the almond milk and maple syrup in a milk pan and heat it lightly.In a mixing bowl, add the egg yolks, followed by the nut butter, and the milk mixture. Mix until combined and no lumps. Add the vanilla extract and vinegar. Then mix in the dry ingredients. Add the egg white to this mix and fold gently until well incorporated.Pour the batter in to the loaf pan and bake in 150 degrees celsius for abot 45 minutes. Once done, remove from the pan cool on a rack. Can be sliced and kept in the refrigerator upto a week. Slices can be frozen as well.
Prep time: Cook time: Total time: Yield: 10 Slices
Cinnamon Hazelnut Bread - Gluten, Dairy and Sugar Free


I love biryani. They aren't confined to special occasions or days, they're a comfort food. It warms my soul and nourishes my body. It saves me from those days where I stare at an open refrigerator wondering what vegetables to pair and what to cook. No,I'm not good at meal planning. So, having an easy recipe with ingredients I mostly have in my pantry is a relief.

The only two ingredients I didn't have until now are the white poppy seeds and dried plums. But ever since I started making biryani this way they've become part of my pantry. For my Irish readers, poppy seed is available in most Asian stores. They come in a 200g pack and will last for a long time, I mean a very long time. Unless you use it to make lemon poppy seed muffins all the time. A favorite of mine which I should blog about. And the dried plums. They are different from prunes and comes with the seed. It has a sweet and mild sour taste and that too can be found in Asian stores. It will be great addition to any curry. The hulled white poppyseeds and dried plums can be seen in the picture below.

For a novice biryani cook who relies on store bought biryani spice packs the ingredients list might seem long and steps arduous. But I assure you it's not. Once you gather the ingredients and know the steps it's a matter of putting everything together. Yes, it may take a couple of tries to get cooking smoothly. When I like a recipe and it becomes a routine I fall into a rhythm of executing each step.

I let the chicken marinade;
keep the water to boil for the rice;
rinse and drain the rice;
grind the spices;
cut the onion and the leaves for garnish.

After I'm done with the chopping, I cook the chicken;
boil and drain the rice. Keep it aside.

When the chicken is done, I dump the rice onto it and let it cook.

That's my rhythm. I feel it's important to develop one's own rhythm in performing tasks so that it doesnt seem daunting but rather, enjoyable.

Up until recently, I relied on store bought biryani packs for convenience. I wanted to make my own biryani spice mix but it always felt like extra work. Ready-made mixes almost always had red chili in it which I don't tolerate anymore. I have used green chillies as they are mild when used whole. But you can avoid that and use some blackpepper instead. When I fell sick last winter, a dear friend made this for me. Needless to say, I'm in love with recipe ever since. Give it a go, let me know what you think.

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Mildly Spiced Chicken Biyani
A Chicken Biryani for those who have milder tastebuds or who don't tolerate red chilli. Use chicken with bones for optimal flavor, preferably legs ,thighs and wings.
  • 750 g Chicken with bones,skinned and washed
  • 300 g Long Grain(Basmati) rice
  • 1/4 cup / 60 ml Yogurt
  • 2 tbsp Lemon Juice
  • 1/2 tsp Turmeric
  • 1 tsp Poppy Seeds
  • 2 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/4 tsp Nutmeg Powder
  • 1 tbsp Almonds or Cashews
  • 2 Onion, medium and sliced
  • 2 Green Chillies, whole
  • 2 tsp Ginger and Garlic Paste
  • 3 Dried Plums
  • Whole spices(Cardomom pods,Staranise,Cinnamon,Cloves;2 of each)
  • 2 to 3 tbsp Oil
  • Salt
  • 1 tbsp Butter or Ghee
  • Fried onions,Coriander and mint leaves chopped to garnish
In a mixing bowl, add chicken pieces, yogurt, lemon juice, turmeric and 1 tsp salt. Mix everything together and coat the chicken evenly and cover the bowl. Let it marinate for about 30 minutes.Grind the poppy seeds, cumin powder, coriander powder, nutmeg powder, almonds in to a powder.In a large pan in which you can fit the biryani, heat the oil and add the onions, Cook the onions till it becomes golden and add the marinated chicken. Discard the liquid leftover from the marinated chicken. Add the ginger,garlic paste,dried plums, whole green chillies and the ground spice powder. Mix well and cook on medium heat for abut 5 minutes. Add 1 cup of water, 1/2 tsp salt and stir. Cover and cook for about 25 to 30 minutes till the chicken is cooked and curry is reduced to half.In a separate pot, bring to boil 4 cups of water, 1 tsp salt and whole spices. Add the rinsed rice and cook for about 10 minutes till the rice is cooked half way through. Drain the rice.Once the chicken is cooked, add the drained rice and mix well. Dot with butter or ghee. Cover and cook on low hear for 10 minutes. Garnish with fried onions, coriander and mint leaves.Serve with raita or yogurt with cucumbers.
Prep time: Cook time: Total time: Yield: 4 Servings
Chicken Biryani - Mildly Spiced


It feels good to be back in this space after a long hiatus.  I was away from the blog and social media enjoying a much needed break.  I had taken a break from my studies too. ''What did she do? '' you may wonder. I read. Yes, a lot. I would go to my local library and bring as many books as I can carry. Fiction, Non- Fiction, Cookbooks. I read from morning to night. We each have different ways of relaxing,recouping. For me, it's reading that does it. It's theurapetic. I may not remember most of what I read now, nor I had the slightest idea to record the books I read. It's the moments that mattered to me. The feeling that you get when you do what you enjoy, a time well spent.

I didn't experiment much in the food front. I stuck to my comfy foods, foods that I know won't cause me any insensitivies. But for some time now, I've been coming out of my comfort zone and trying different foods. Like the Hazelnut Bread recipe from ''The Ketogenic Kitchen'' by Domini Kemp and Patricia Daly. The recipe for that will be coming soon. And this Granola. I should say that I've never been a ganola fan. Even when S was gorging on store-bought chocolate granola I stayed away. One reason was I couldn't stomach the oats in it. And granola with milk didn't appeal to me.

Recently I had to buy some granola for a photo shoot. I bought a packet of  gluten free Cashew and Cinnamon granola. The granola bowl started off with greek yogurt in the bottom, topped with blueberry sauce, next came a layer of granola, finishing off with frozen berries. This granola was so pretty I had to have it after the shoot. It was a flavor explosion in the mouth.

I wanted to make my own granola ever since. I scoured the internet, went through cookbooks. And this version I came up with is a mix of all those. The one better suited to my taste buds. It has coconut and almond flakes,nuts,seeds, raisins and gluten free oats as a base. Toasted coconut flakes with maple syrup and cinnamon is my absolute favorite. I could munch on it the whole day. So it was totally my addition to the granola so I could have it as a snack too.

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Cinnamon Coconut Granola
A crunchy flavorful granola with toasted coconut ,almond flakes,nuts, seeds and raisins
  • 200g Gluten Free Rolled Oats
  • 50g Coconut Flakes
  • 50g Almond Flakes
  • 50g Sunflower Seeds
  • 50g Pumpkin Seeds
  • 25g Cashew
  • 5 tbsp Coconut Oil
  • 3 tbsp Maple Syrup
  • 1/2 tbsp Cinnamon Powder
  • 1/2 tsp Salt
  • 25g Raisins
Pre-heat the oven to 180 degree Celsius for about 10 mins.In a meduim sized bowl, mix the oats,coconut flakes, almond flakes,sunflower and pumkin seeds and cashews.In a pan,gently heat the coconut oil and maple syrup together. Once both are incorporated, add the cinnamon and salt to the liquid and stir together. Take off from fire.Pour the liquid to the dry ingredients and mix well until well coated.Line a baking tray with parchment paper. Spread the granola mix evenly on the tray.Bake the granola for about 15- 20 minutes. You will have to keep an eye on the granola and take it out of the ovenand stir it a couple of times.Take off from the oven when it's browned and crunchy. MIx in the raisins.Let it cool off and store it in an airtight container for upto a week.
Prep time: Cook time: Total time: Yield: 450g or 15 servings
Cinnamon Coconut Granola


It's hard to satisfy kid's sweet tooth with wholesome ingredients. Like all kids, mine tend to gravitate towards the the large chocolate chip cookies displayed openly in the supermarkets. Their lovely smell is enough to entice even someone who hates cookies. 

When you hear "Just one cookie,mama"  repeatedly, you give in. "Ok, Just one cookie each". And the father joins in with two extra.

I like to have biscuits around in the house for tea time, or for that little hunger pangs which could come at any moment unannounced. 

This recipe was from a book about wholesome snack for kids which I borrowed from my local library.
I love that it has oats,wholewheat and honey. All wholesome ingredients. And my boys helped topping up the biscuits with chocolate chips.

I have a sweet tooth and I have no problem with most of the sweet stuff. And I really liked these,the texture and the crunch. Truth be told, It was I who finished most of the biscuits while taking photos and with tea.

The kids had a few but they were not raving mad about the biscuits. It was "ok" for them. But they'll get used to it. 

Anzac Biscuits

1 cup rolled oats
3/4 cup dessicated coconut
1 cup wholewheat flour
1 1/2tsp baking soda
2 tbsp boiling water
1/2 cup honey
1/2 cup oil or melted butter
pinch of salt
chocolate chips

Preheat the oven to 150 degree Celsius. In a bowl add the oats,coconut and wholewheat flour .Sprinkle a pinch of salt. Mix all the these together. In a separate bowl, add the boiling water and baking soda and mix well. Spoon the honey and oil to the mix and stir so all the liquids combine.
Add the liquid to the dry ingredients and mix with a spoon.
Line two trays with baking paper. Using a spoon, scoop the mixture into the tray and slightly flatten it.
Bake for 20 minutes or until it's golden brown in color.
Keep an eye on the biscuits in the last five minutes. Remove from the oven and place on a wire rack to cool.
You can keep the biscuits in an air-tight container up to 5 days.
Healthy Anzac Biscuits


 The things I do to keep myself  warm. It wasn't snowing this time here yet. But it's unbelievably cold. I think I haven't still got used to the cold. I don about 3 to 4 layers of cloth,the last being a soft and cozy robe. Last winter,I didn't know a fleece robe is a quintessential winter clothing to be worn inside the house. Man,I suffered. A dear friend pulled me out of that misery. We talked about robes while she cooked me lunch wearing a soft blue one. This time around I never made that mistake. I bought not one but two robes. And bought them for hubby and kids too. I'm glad I converted my husband  and he can never be seen around the house without his dark blue manly robe.

And then comes warm liquids. I haven't craved for warm teas since my vacation days in Nuwara Eliya. Hill Country. The coldest part in Sri Lanka. We were once staying at Ambewela,near the famous milk factory. Every morning fresh milk was brought to the cottage,heated until steam comes forth,Mom would generously add heaps of tea leaves and sugar ,stirring until the color is just right.a sort of beige,and pour the steaming milk tea into our mugs. I would hold the mug as a precious jewel as dropping even a drop of that liquid gold was unthinkable. An utter waste. I would savor each gulp and never wanted that stream of hot tea down my throat to end.

I don't remember how I came up adding turmeric to my milk. I probably saw it in Pinterest and Instagram when it was doing it's round in autumn. I wanted to try. To be honest, i didn't know what to expect. I use turmeric everyday,mostly twice a day in my cooking. In curries and fries. I was skeptical how it will taste in my tea.
Paired with crushed cardamom,the smell whet my appetite. I was impatient to taste it.  With the right amount of sweetness it won me over. It'snot an everyday thing for me. But when the mood hits for loads of crushed cardamom and a touch of yellow dust in my milk I go for this tea. For warmth. For the sense of If you want to take a break from your everyday cup of hot chocolate give this turmeric milk a chance. It can't and won't replace a steaming bowl of hot cocoa but at least you're not left off the health bandwagon. You can fit in with the "turmeric cures cancer"crowd.

Before we were down with the flu,we took a walk in the lake which is a stones throw from our house. When the weather is nice I take a walk near the lake. It clears the cobwebs in my head. Makes me fall in love with my town again and again. I will post more pictures of my town in the coming posts.

Turmeric Milk

Serves 1


1 cup milk of your choice. I used Soya milk
1/2 tsp ground turmeric
3 to 4 cardamom pods
2 tsp or more sugar or sweetener to taste


Add the milk to the saucepan. Sprinkle the turmeric powder to the milk and stir to break any visible lumps. Crush the cardamom pods in a mortar and pestle. When the green skin is bruised and the brown seeds pop out, crush them too to release the wonderful aroma of the cardamom. Add the skin and the seeds to the milk. Heat the milk and stir occasionally to prevent burning in the bottom. Once it comes to rapid boil,lower the heat and let it boil slow for a good 5 minutes. Switch off the fire and strain the milk into your mug. Add sugar or sweetener if that's what you're using and stir to dissolve.
Now find the warmest,coziest spot on the couch,grab a book and enjoy the turmeric milk.

Turmeric Milk to ward off the winter blues



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