Warm, Caramelized Baby Potato & Onion Salad


While I was baking all those delicious breads last month, I was also feeling very guilty about eating so many breads all at once. That is when I decided to eat salads to kind of compensate for all that wheat. This is one of the lovely salads that I had.

The recipe is from a book ‘Diva Green: a vegetarian cookbook’ by Ritu Dalmia. It is a fun book with recipes divided amongst potatoes, pumpkins, mushrooms, greens, fruits and such others. There are lovely salads, soups and few baked dishes I have marked to try. I will post a few of them as part of my Cooking from Cookbook Challenge this month. 


Serves 2


Baby potatoes, halved        500 gms

Baby onions, peeled            250 gms

Walnuts, roughly chopped  1/2 cup

Butter                                        25 gms

Brown sugar                            1 tsp

Spring onions, chopped        2

Raisins                                      2 tbsp

Lemon, medium size             1

Salt & pepper
Coriander leaves to garnish 

Paneer, crumbled, to garnish

  • Soak the raisins in some water for 10 minutes. Drain it and set aside
  • Boil the baby potatoes in salted water for 10 minutes and remove with slotted spoon
  • In the same water, boil the baby onions for 10 minutes and drain
  • In a pan, toast the walnuts for about 5 minutes on medium heat and set aside
  • In the same pan, heat the butter and once it melts, add the brown sugar
  • When the mixture turns dark, add the potatoes and onions and cook for 2-3 minutes till they are nicely brown
  • In a large bowl, toss the potatoes, onions, spring onions, walnuts and raisins. 
  • Juice the lemon and mix well
  • Season with salt & pepper
  • Garnish with crumbled paneer and coriander leaves
  • Enjoy!


This is my post for the Blogging Marathon under the theme, ‘Picnic Dishes’.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

Lemon Coriander Soup


Some soups are delightfully simple and flavoursome. Lemon coriander is one such. It is made with ingredients which are usually available at all times at home. It makes a wonderful start to a meal by teasing your taste buds but at the same time not killing your appetite.

Serves 3

Recipe adapted from here


Oil                                        1 tbsp

Ginger                                1″

Garlic cloves                     2-3

Spring onion white        2 tbsp

Onion, small                    1

Carrot, small                    1

Cabbage                            5-6 tbsp

Gram flour                       1 tbsp

Vegetable stock              3 cups

Coriander leaves            2 tbsp

Lemon juice                     2 tbsp

Salt & Pepper



  • Heat oil. Finely chop the ginger, garlic, spring onion and onion and add to the oil
  • Once the onion is translucent, finely chop and add carrot and cabbage
  • Add gram flour and mix well
  • Add the vegetable stock and bring to a boil
  • Add salt and pepper and simmer for 3-4 minutes
  • Turn off the heat and strain the vegetables
  • Put the soup back on the heat
  • Add lemon juice and coriander leaves and bring to a boil
  • Turn off the heat and garnish with coriander leaves
  • Enjoy!


This is my post for the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Roasted eggplant with lemon garlic sauce



I finally found these large eggplants which are such a rarity here. We only get the smaller ones which are not the best for baba ghanoush or sutta kathrikai (South Indian brinjal delicacy). 

After satisfying ourselves on both those counts, I still had one large eggplant left and was looking for a quick and easy bake. Voila!

This recipe is super easy and gets you a dish with almost zero effort. And it’s tasty and not really unhealthy. So yay on all fronts.

I found this recipe here and am I excited or what!


So here goes –

Serves 1


Eggplant              1

Olive oil               2-3 tbsp



Garlic cloves       2 large or 3 medium

Juice of 1 medium sized lemon


  • Preheat the oven to 180C
  • Cut the eggplant vertically into  2 halves
  • Slit the flesh with a knife but don’t cut it all the way through.
  • Apply 1 tbsp oil on the flesh side and use your fingers to get the oil into the slits.
  • Sprinkle salt and pepper on it.
  • Bake for 20 minutes
  • Grind the garlic cloves, 1 tbsp oil and lemon juice to make a sauce.
  • Once you take the eggplant out of the oven the slots would have spread open making it easy to apply the sauce all over.
  • Sprinkle some more salt and pepper ensuring they are sprinkled into the slits as well.
  • Bake for 25 minutes or until golden brown.
  • Enjoy!



  1. It is essential to ensure the sauce and salt are generously added to reach the inside layers of the eggplant else the taste will not shine through even though it will be fully cooked.


This is part of the
Bake-a-thon 2015