Thai Green Mango Salad With Carrot & Pok Choi Microgreens

Microgreens are all the rage these days, at least in the fine dining space. Rightly so, too, because they are packed with nutrients, and help in adding a whole lot of texture and taste to various dishes. These little greens also add hugely to the visual appeal of a dish. However, microgreens are most commonly associated with fancy dishes in fancy restaurants. These days, though, they are easily available for use by home cooks as well, and can be used in a lot of everyday Indian cooking. I was recently sent a tub of pok choi microgreens by Living Food Company, and have been enjoying putting them in anything and everything!

The beautiful pok choi microgreens I was sent by Living Food Company. Can you see just how fresh they are?!

What are microgreens?

Microgreens are nothing but little shoots of vegetables, just a few inches high. Do not confuse them with ‘baby greens’ – microgreens are smaller than baby greens, and much fresher. The microgreens from Living Food Company are grown without any chemicals or pesticides and are delivered to you in an eco-friendly tub, just a few days old, very much alive! Can you imagine just how fresh they would be? Sprinkle some water over them, and they stay well for 3-5 days more. You can keep them in your kitchen or balcony, and just snip a handful of the greens to use as and when you need them!

Arugula, basil, radish, beetroot, amaranth, spinach, fenugreek, pok choi, coriander, kale, cabbage, carrot.. there is a long list of microgreens available to the cook of today.

Why microgreens?

Microgreens have a highly concentrated, very intense flavour profile as compared to regular greens. Research has shown that microgreens have an exceptionally high concenration of nutrients too, as compared to fully-grown greens or vegetables. Also, like I was saying above, they are great to add some complexity, texture, colour and flavour to food, making it look prettier too.

How to use microgreens?

  • Microgreens are known to have a short shelf life, and are best used within a week’s time of harvest.
  • If you are using a living tub of microgreens, just snip off the greens from the roots using a pair of kitchen scissors. The roots should not be consumed. The little leaves and their stems are perfectly safe for consumption.
  • Ideally, microgreens should be eaten raw or, at best, lightly stir-fried. Overcooking tampers with their nutritional content and flavour profile. This is why they are best candidates for use in sandwiches and burgers, salads or just sprinkled over cooked dishes or desserts as a garnish.
  • Different microgreens have different flavours to them. Some will be quite spicy, some slightly bitter, some with a mustard-y punch to them. Choose dishes to use them in accordingly.
  • Microgreens can very much be used in a regular Indian kitchen, and need not be restricted only to Western food preparations. There are a whole lot of dishes that are cooked in an average Indian kitchen, which can benefit from the use of microgreens. Stop being intimidated by them and thinking of them as something exotic, let your imagination run wild, and you will open yourself up to myriad possibilities in your kitchen!

Here is how I used pok choi microgreens in a Thai Green Mango & Carrot Salad

I used some of the pok choi microgreens sent to me by Living Food Company in a Thai-style salad with green mango and carrot. The slight bitterness of the greens beautifully complemented the sourness from the raw mango and the sweetness of the carrot and honey I used in it. I loved how the greens made the salad richer and all the more delish!

Thai Green Mango Salad With Carrot & Pok Choi Microgreens

Here is how I made the Thai Green Mango Salad With Carrot and Pok Choi Microgreens.

Ingredients (makes 4 small servings):

  1. 1 medium-sized raw mango
  2. 1 medium-sized carrot
  3. 1/4 cup pok choy microgreens
  4. 1/4 cup raw peanuts
  5. About 2 tablespoons of fresh coriander, finely chopped
  6. 2 green chillies
  7. Salt to taste
  8. 3 tablespoons honey or to taste


  1. Get a pan nice and hot and add in the raw peanuts. Dry roast the peanuts on medium flame till they get slightly crisp, stirring intermittently to ensure that they do not burn. Switch off gas and allow the peanuts to cool down entirely.
  2. Meanwhile, peel the raw mango and carrot and julienne them. Transfer the juliennes to a large mixing bowl.
  3. Add finely chopped coriander and the pok choy microgreens to the mixing bowl too.
  4. Chop the green chillies very finely. Add to the mixing bowl.
  5. When the roasted peanuts have entirely cooled down, coarsely crush them in a mixer. Add the coarsely crushed peanuts to the mixing bowl.
  6. Add salt to taste and honey. Mix well. Serve the Thai Green Mango Salad immediately.


1. For best results, use a green mango that is semi-ripe, so it will be a bit sweet and not overly sour. A raw totapuri works beautifully in the making of this Thai Green Mango Salad.

2. Adjust the quantity of green chillies and honey you use, depending upon personal taste preferences.

3. I have used an Ooty carrot here, which has a certain amount of inherent sweetness to it. If you are using any other variety of carrot, you might need to increase the quantity of honey a bit.

4. Palm sugar, powdered jaggery or brown sugar can be used in place of honey too.

5. You can add in other ingredients to this Thai Green Mango Salad, too – like finely chopped ginger, garlic, onion, cooked sweet corn, cooked moong bean sprouts and the like. I haven’t, because I was limited by what was available in my kitchen and because I wanted to keep things really simple.

6. I have used pok choy microgreens from Living Food Company to make this salad. I was sent a free sample of the microgreens by Living Food, to test in my kitchen. I loved the superb quality of the produce, and am loving using it in all and sundry dishes. The thoughts expressed about the greens here are entirely my own, entirely honest, and not influenced by anything or anyone. This is not a sponsored post.

7. You may use any other type of microgreens in this Thai Green Mango Salad, too.

8. Increase or decrease the quantity of microgreens you use in the Thai Green Mango Salad, as per personal taste preferences. The pok choy microgreens I have used had a little bitterness to them, which complemented the sourness from the raw mango, the sweetness from the honey and carrot, and the spiciness from the green chillies perfectly. The above quantities were just perfect for us.

7. I have used a julienne peeler to julienne the carrot and green mango. Julienning vegetables, as opposed to grating them, stops the salad from getting too soggy.

8. Ensure that the peanuts do not burn, while dry roasting them. Let them cool down fully before coarsely crushing them in a mixer. Remember that you need to crush them coarsely, and not make a fine powder.

9. Do not let the Thai Green Mango Salad sit out for too long after preparing it. Serve it immediately. You may roast the peanuts and keep them ready in advance, but julienne the carrots and green mango just before you plan to make the salad, for best results.

10. I washed the microgreens in running water and patted them dry with a clean kitchen towel before using them in making this salad.

I hope you found this post helpful!

Did you like the recipe? Do tell me in your comments!


I’m sending this recipe to Fiesta Friday #247. The co-hosts this week are Antonia @ and Laurena @ Life Diet Health.


Multi Millet Lemon ‘Rice’

Today, I present to you the recipe for Multi-Millet Lemon ‘Rice’ – the same old traditional South Indian dish, but made with mixed millets instead of rice. This lemon ‘rice’ tastes just as delicious and is just as simple to prepare, but is a whole lot healthier.

The popularity of millets is on the rise, these days. They are full of nutritional benefits, and versatile enough to lend themselves easily to various preparations, from cakes and breads to traditional dishes like bisi bele bath, tomato bath, and curd ‘rice’. Let me hasten to add that this is a not a fad, not a modern trend that you should hastily dismiss. The people of India have been using millets for ages – especially in regions like Gujarat, Maharashtra and Karnataka. In the course of time, millets began to be labelled as ‘poor man’s food’, and more and more people stopped using them. In today’s world, millets, with the many wonderful properties they possess, can play a significant role in reversing various lifestyle diseases. They are no longer ‘poor man’s food’, rather ‘the need of the hour’. Attending this workshop on millets by the Government of Karnataka opened my eyes to the world of millets, and I started including them in our monthly shopping list, our day-to-day cooking. I am thrilled to say that our diet is no longer heavily rice- or wheat-based, but is a good mix of different grains.

Firms like Pristine Organics’ make the usage of millets simple for the consumer of today. They offer products like millet flour, multi-millet flours and millet flakes, which make life easier for the present-day cooks. A while ago, Pristine Organics sent me a hamper including various millet-based and other products, to test and review, and I have been thrilled with their quality and ease of use. Take for instance, Pristine Organics’ Millet Organica, the multi-millet mix that I have used here, to make this lemon ‘rice’. It was so convenient to use – a mix of different types of millets, broken down into little granules, making it super easy to cook and use in a variety of dishes!

Now, without further ado, let us check out the recipe for multi-millet lemon ‘rice’, shall we?

Ingredients (serves 3-4):

  1. 1 cup Pristine Organics’ multi-millet mix
  2. 1 tablespoon oil
  3. 1/4 cup peanuts
  4. 4 green chillies
  5. A 1-inch piece of ginger
  6. 2 sprigs fresh curry leaves
  7. 1 teaspoon mustard
  8. 2 pinches asafoetida
  9. Salt to taste
  10. 1/2 teaspoon turmeric powder
  11. Juice of 1-1/2 lemons or to taste
  12. About 2 tablespoons finely chopped fresh coriander (optional)


1. Dry roast the peanuts on medium flame till crisp. Ensure that they do not burn. Transfer to a plate and allow them to cool down completely.

2. Wash the multi millet mix a couple of times under running water. Drain out all the water. Pressure cook the mix with 2 cups of water for 3 whistles, on high flame. Let the pressure come down naturally.

3. Slit the green chillies length-wise. Separate the curry leaves. Peel the ginger and chop very finely. Keep aside.

4. When all the pressure has gone down, remove the multi millet mix from the cooker. Let it cool down completely.

5. Once cooled entirely, fluff up the cooked multi millet mix. Keep aside.

6. Heat oil in a pan. Add mustard and allow it to pop. Add the roasted peanuts, asafoetida, chopped ginger, curry leaves and slit green chillies. Let them stay in for a few seconds.

7. Now, add the cooked multi millet mix to the pan. Lower the heat to medium. Add in salt to taste and the turmeric powder. Mix well. Let everything cook together on medium flame for 2-3 minutes, stirring intermittently. Switch off gas.

8. Add finely chopped coriander (if using) and lemon juice to the pan. Mix well. Serve hot or at room temperature.


  1. I have used Pristine Organics’ Millet Organica, their multi-millet mix, to make this lemon ‘rice’. It is a mix of different types of millet such as kodo millet, proso millet, amaranth, barnyard millet, little millet, foxtail millet and finger millet. You can choose to use a multi-millet mix from any other brand, too.
  2. I pressure cooked 1 cup of the multi-millet mix with 2 cups of water for 3 whistles, as specified on the package. I did not soak the millets as they were broken down into little granules, and the package did not ask me to do so either. I then allowed the cooked millets to cool down completely before fluffing them up and using them to make the lemon ‘rice’. If you are using a different brand of multi-millet mix, do carefully check the package for instructions on how they need to be cooked.
  3. Adjust the quantity of lemon and green chillies you use in this multi-millet lemon ‘rice’, depending upon personal taste preferences.
  4. I always dry roast peanuts before using them in any preparation. This lends them a nice, crispy texture.
  5. Gingelly oil or coconut oil works best in the making of this multi-millet lemon ‘rice’.
  6. Make sure you allow the cooked millets to cool down completely and then fluff them up, before using them in making the lemon ‘rice’. Otherwise, there are chances of the lemon ‘rice’ getting mushy and tasteless.
  7. You can pressure cook the millets beforehand and keep them ready, then make the lemon ‘rice’ just before serving.
  8. I received a sample of the multi-millet mix, along with some other products, from Pristine Organics to test and review. However, the views expressed herein are entirely my own, not influenced by anything or anyone.


Foodie Monday Blog HopThis post is for the Foodie Monday Blog Hop. The theme this week is ‘A Lemon Affair’, wherein members will be creating various lemon-based recipes.

I’m sending this recipe to Fiesta Friday #241. The co-hosts this week are Zeba @ Food For The Soul and Debanita @ Canvassed Recipes.

Chef Sumitra Kalapatapu Concludes Pop-Up Andhra Kitchen At WelcomHotel

Last weekend, I had the pleasure of partaking of a special Telugu Brahmin meal, curated by Chef Sumitra Kalapatapu for Jacaranda, the restaurant at Welcomhotel by ITC, Bangalore. I was at WelcomAndhra, a 10-day pop-up kitchen by Chef Sumitra at Jacaranda. The experience, I must say, was quite lovely!

Chef Sumitra Kalapatapu at the pop-up Andhra kitchen at Jacaranda


Chef Sumitra Kalapatapu, a well-known name in South India, specialises in the preparation of food from Andhra Pradesh, and is well known for her traditional vegetarian dishes, chutneys and pickles, not to forget her warm hospitality. She is the force behind the famed Sumi’s Kitchen, which operates from Vigyannagar, Bangalore. She undertakes catering for events, hosts meals at her place and also does pop-ups at restaurants.

Chef Sumitra Kalapatapu with the Jacaranda, Welcomhotel, team at the pop-up


Mr. Dhawal Ajmera, Chief Executive Chef at ITC Limited – Hotels Division, strongly believes in encouraging the talents of home chefs like this by enabling them to set up pop-ups such as this one. A great and welcome initiative, I must say!

I would also add that for a home chef to cook in a large-scale commercial kitchen for 10 days, serving a different menu every single day, is no mean feat. Chef Sumitra pulled it off beautifully, the hugely talented persona that she is.

Assorted pickles by Chef Sumitra at the pop-up


On the last day of the pop-up, when I visited, Chef Sumitra served some typical Andhra home-style vegetarian food that was as finger-lickingly delicious as it was simple. It was wonderful to see the way this simple, home food stood out amidst the extensive buffet at Jacaranda!

So, getting down to the nitty-gritties, what all did I try out at WelcomAndhra?

Top Left: Cabbage Vadas (Picture Courtesy: PhenoMenal World); Bottom Left: Stuffed Mirchi Bajjis; Bottom Right: Kobbari Tomato Perugu Pachadi; Top Right: Tomato Pachadi (Picture Courtesy for the two chutneys: Sumitra Kalapatapu)

Cabbage Vadas The good ol’ urad daal vada with chunks of cabbage in it! Served piping hot, straight off the stove, these were so very good!

Stuffed Mirchi Bajjis Chef Sumitra took some plain old-fashioned chilli bajjis and jazzed them up with a lovely onion stuffing! Apparently, this is the way mirchi bajjis are served on the streets of Vizag, where she hails from. A few of them were super spicy, but man, were they delicious?!

Tomato Pachadi This one was a tad on the saltier side, but was extremely delicious. It was so very well done! The tomato chutney reminded me of one that an Andhra neighbour of mine used to prepare for me, growing up – it brought back some very fond memories!

Kobbari Tomato Perugu PachadiThis tomato chutney with yogurt was sheer beauty. With just the right amount of tangy and spicy, this was a pleasure to eat. The mustard in the chutney took the taste of the chutney up quite a few notches.

Clockwise from top left: Palakoora Pappu, Vankaya Jeelakarra Kaaram, Mukkala PulusuAratikaya Aava Petti Koora, Pulihora

Palakoora Pappu – This was a simple Andhra-style preparation using spinach, and it tasted quite lovely. The dish was very well executed, all the flavours in perfect harmony with each other. It made for just the perfect accompaniment with plain steamed rice.

Vankaya Jeelakarra Kaaram – This was an Andhra Pradesh specialty, eggplants cooked simply with assorted spices. This was decent, but I am not a big fan of eggplant cooked this way, so this did not take me to the high heavens.

Mukkala Pulusu – This sambar cooked with mixed vegetables was simple and homely. Again, it was a very well-made dish, with the flavours melding beautifully with each other. I thoroughly enjoyed eating this, mixed with steamed rice.

Aratikaya Aava Petti Koora – I would say this was the star of the show for me – the dish that stole my heart. This was a raw banana curry cooked with ground mustard, in Andhra Pradesh style. This was so, so, so beautiful! I absolutely adored this, and am going to try making this pretty soon.

Pulihora – The Andhra Pradesh Pulihora was quite different from the Tamilnadu- and Karnataka-style puliogare that I am used to. It was brilliant, just tangy and spicy enough to tantalise your tastebuds. It had me going back for seconds!

There was Rasam on the menu too, but I simply couldn’t manage to taste it. My tummy was way too full! I heard it was extremely lovely, though. I couldn’t manage any of Chef Sumitra’s wonderful pickles either – I guess I should visit her place soon for that! 🙂


I relished most of the Andhra fare that was served as part of the pop-up! With its simplicity, subtle spice levels, and bright and beautiful flavours, the food was a refreshing change from the usual rich, rich, rich restaurant fare! My perception about Andhra food now stands completely changed. 🙂


Chatpati Vegetable Khichdi

By now, you guys probably know that our family is one of big khichdi fans. Khichdi often finds pride of place on our dining table, in different versions and flavours. We love experimenting with different types of khichdi!  The latest type of khichdi I prepared was a Chatpati Vegetable Khichdi, with chaat masala adding a lovely, refreshing, tangy flavour to it.


The Chatpati Vegetable Khichdi turned out absolutely beautiful! It made for a lovely change from the usual Vegetable Daal Khichdi we make with garam masala in it. I was in the mood to indulge and topped the khichdi with some grated cheese too, which elevated the dish to a whole new level.

I have used Rozana Sona Masoori Rice and Moong Daal from Popular Essentials to make this Chatpati Vegetable Khichdi. Popular Essentials is a Bangalore-based brand which offers a variety of groceries, and I have been trying out their products for some time now. I like the quality and taste of their products, the secure packaging and the super-fast delivery. Popular Essentials’ products are available on Amazon, in case you are interested in checking them out.

The chaat masala I have used in this khichdi is from Ciba Taaza, a brand that offers a variety of interesting Indian spice mixes, all made using traditional recipes. The masalas are made without any artificial colouring or flavouring agents or preservatives. I have been using spice mixes from Ciba Taaza for a while, and absolutely love their freshness, fragrance and taste. They are available on Amazon, too!

Now, let’s check out how to make the Chatpati Vegetable Khichdi, shall we?

Ingredients (serves 3-4):

  1. 3/4 cup rice
  2. 1/4 cup moong daal
  3. 1 small carrot
  4. 1 small capsicum
  5. 1/4 cup shelled green peas
  6. 6-7 beans
  7. 2-3 medium-sized florets of cauliflower
  8. A 1-inch piece of ginger
  9. 5-6 cloves of garlic
  10. A few stalks of fresh coriander leaves
  11. 1 tablespoon oil
  12. 2 pinches of asafoetida (hing)
  13. 1 teaspoon mustard seeds (rai)
  14. 1 teaspoon cumin seeds (jeera)
  15. Salt, to taste
  16. 1/2 cup turmeric powder
  17. Red chilli powder, to taste
  18. 2 tablespoons chaat masala or to taste
  19. Cheese, as needed


1. Wash the rice and moong daal together thoroughly under running water a couple of times. Drain out the excess water.

2. Pressure cook the washed and drained rice and moong daal together with 3 cups of water, for 4 whistles. Let the pressure release naturally. Keep the cooked rice and moong daal aside.

3. Peel the ginger and garlic cloves. Chop the ginger into small pieces. Grind the ginger and garlic together into a paste, using a mixer, with very little water. Keep aside.

4. Peel the carrot and chop into finely. Chop the coriander, capsicum and cauliflower finely. Remove strings from the beans, and chop them finely too. Keep aside.

5. Grate cheese finely. Keep aside.

6. Heat oil in a pan. Add in the mustard seeds and let it pop. Add in the cumin and asafoetida, and let them stay in for a couple of seconds.

7. Now, add the chopped carrot, cauliflower, beans and capsicum to the pan, along with the shelled green peas. Add in the ginger-garlic paste. Cook on medium flame till the vegetables are cooked, but retain a bit of a crunch. You may even sprinkle some water on the veggies, if required.

8. Once the vegetables are cooked, add the cooked rice and moong daal to the pan. Add in 1 more cup of water, salt to taste, turmeric powder, red chilli powder and chaat masala. Mix well. Cook on medium flame for a couple of minutes, stirring intermittently. Switch off gas.

9. Serve the Chatpati Vegetable Khichdi hot, with loads of grated cheese and chopped coriander sprinkled on top.


1. Ghee or butter can be used to make this khichdi too, instead of the oil I have used here. I have used just 1 tablespoon of oil, but you can use more depending upon your personal taste preferences.

2. You can use more or less chaat masala, depending upon your personal taste preferences.

3. I have used Amul processed cheese here. You can use any variety of cheese you prefer, in as much quantity as you want.

4. You can use any other veggies you want to, to make this Chatpati Vegetable Khichdi. I have used whatever I had handy in my kitchen.

5. Use more or less water, depending upon how grainy/soft you want the khichdi to be. The above measurements yield a well-cooked, soft khichdi.

6. I have cooked the vegetables and the rice-moong daal separately, instead of dumping everything into a pressure cooker. This ensures that the veggies retain a little crunch to them, and do not get overly mushy.

7. This khichdi can be served on its own, and does not really need any pickle, papad or raita as an accompaniment. Make sure you serve it hot, though, so the grated cheese you add on top melts and adds to the taste of the khichdi.

8. This post is in collaboration with Popular Essentials and Ciba Taaza Spices. I was requested by the brands to test some of their products. The opinions expressed about the products here are entirely my own, entirely honest, and not influenced by anything or anyone.


I’m sending this recipe for Fiesta Friday #230, co-hosted this week by Diann @ Of Goats and Greens.

Did you like this recipe? Do tell me in your comments!

Highlights: World On A Plate – 2018

VR Bengaluru in Whitefield, Bangalore, saw a 3-day culinary festival, World On A Plate, happening between June 8 and 10, 2018. For the uninitiated, World On A Plate (popularly called WOAP) is one of Bangalore’s biggest foodie festivals, which aims to bring together food enthusiasts from all spheres, from across the globe – foodies, food brands, masterchefs, stalwarts from the food industry, restaurants, food critics, food bloggers and journalists, and the likes. I thoroughly enjoyed being a part of World On A Plate – 2018, the third edition of this festival, which happens to coincide with VR Two, the second-anniversary celebrations of VR Bengaluru.

Chefs Sarah Todd and George Calombaris at the World On A Plate – 2018 media meet

Chef George Calombaris and Sarah Todd (both of the MasterChef Australia fame), famed Indian chefs Saransh Goila, Ajay Chopra and Ranveer Brar, and pop star-cum-culinary enthusiast Anaida Parvaneh were some of the chefs associated with the event this year. At the exclusive masterclasses held as part of WOAP – 2018, foodies got a chance to learn from these celebrity chefs. Patrons were also offered an opportunity to engage in a tete-a-tete with the chefs and to pose for photographs with them. This year, Chef Calombaris had also curated a special 4-course meal for WOAP-2018, in co-ordination with Toscano. I could not be part of the masterclasses or the Calombaris-special menu because of paucity of time (and thanks to not keeping too well!), but I loved the little of WOAP – 2018 that I insisted on being a part of.

Chefs Saransh Goila and Ranveer Brar in a solemn mood, talking about celebrated food writer Anthony Bourdain’s recent demise, at the media meet

At an exclusive media meet held on June 9, Jermina Menon (VP-Marketing, Virtuous Retail – South Asia) spoke of her excitement at being associated with World On A Plate the second time in a row.

Ms. Jermina Menon speaking at the media meet for World On A Plate – 2018

Kiran Soans (CEO of Gold Rush Entertainment, the principal organiser of this festival) said, “This edition of World on a Plate is bigger in scale and size and guaranteed to be an unparalleled culinary journey for connoisseurs and aspiring chefs.

He also spoke of GiftAMeal with HUG – an initiative to collect funds for the underprivileged as part of a hunger management program, something that World On A Plate and Gold Rush have supported for three years now. In the year 2018, the program aims at giving away 1,00,000 free meals, something that I absolutely love and highly appreciate.

Mr. Kiran Soans speaking at the media meet for World On A Plate – 2018

The media meet was quite enlightening and interesting, with Chef Ranveer Brar speaking of the differences in food culture among the various cities of India. He spoke of how Bangalore is a great space for food innovation, thanks to the people being quite open to experimenting.
Chef Saransh Goila spoke about the need for a formal body to certify food bloggers and writers. He also went on to speak, very interestingly, about the need for a chef to balance humility with social media popularity, especially in these modern times.

Top: Chef Saransh Goila, speaking at the media meet for World On A Plate – 2018; Bottom: Chef Goila’s Goila Butter Chicken, presented at the venue

The media meet also offered us, food bloggers and journalists, a chance to sample a few dishes put together by Chef Sarah Todd, Chef George Calombaris, Chef Saransh Goila and Chef Ranveer Brar.

Chef Goila presented his signature Goila Butter Chicken, which Chef Calombaris fondly referred to as ‘the best butter chicken in the world‘.

Chef Todd presented Kolhapuri Slow-Cooked Lamb On Betel Leaf, while Chef Calombaris presented Potato Skordalia With Black Garlic & Walnut.

Chef Ranveer Brar, known for his innovative fusion ideas, presented Burnt Miso & Chocolate Matcha Modaks.

Left: Chef Sarah Todd speaking at the media meet for World On A Plate – 2018; Right: The Kolhapuri Slow-Cooked Lamb On Betel Leaf, presented by Chef Todd at the venue

I didn’t sample the non-vegetarian dishes, of course, but loved the two vegetarian ones that I did. Chef George Calombaris’s Potato Skordalia With Black Garlic & Walnut was exquisite, with curry leaves adding an Indian touch to the jacket potatoes.

Left: Chef Calombaris speaking at the media meet for World On A Plate – 2018; Right: Potato Skordalia With Black Garlic & Walnut, presented by Chef Calombaris at the venue

Chef Ranveer Brar’s dish was utterly gorgeous! It was sheer beauty inside and out, a very well-executed blend of Indian and international cuisines. The green matcha modaks were oh, so pretty, the miso-and-chocolate filling complementing the exterior perfectly. The aam ras the modaks were served in added a burst of flavour to the dish!

Left: Chef Ranveer Brar speaking at the media meet for World On A Plate – 2018; Top Right and Top Bottom: The Burnt Miso & Chocolate Matcha Modaks presented by Chef Brar at the venue

Some of the best-known restaurants of Bangalore city set up stalls at the event, including Caperberry, Smally’s, Punjab Bistro, Sindh Kitchen, Nasi & Mee, Sodabottleopenerwala, The Whitefield Arms, Rajdhani and Siam Trading Co. The atmosphere at these stalls was charged, not unlike that at a fair.

A few of the food stalls at World On A Plate – 2018, at VR Bengaluru

Many of these restaurants are places I have always wanted to try out. Every single one of these stalls had some really lovely food on offer, and I had a tough time trying to figure out what to taste and what not.

The Sodabottleopenerwala stall at World On A Plate – 2018, at VR Bengaluru

Patisseries like Smoor, Aubree and Lavonne: Academy Of Baking Science & Pastry Arts offered some of their beautiful creations for sale at World On A Plate – 2018. I had a gala time walking through these stalls, checking out this and that, taking pictures.

Some gorgeous sugary confections on sale at the Aubree stall, at World On A Plate – 2018

I abstained from treating myself to a dessert, but was still on a high by the time I had finished ooh-ing and aah-ing over all of those delightful confections, merely by looking at them! 🙂

Top left: Melting Apple, a very interesting-looking dessert from Smoor; Bottom left: Cake pops from Lavonne; Top right and bottom right: Special desserts created for World On A Plate – 2018

I love events like this because they help me discover unique food products and ingredients. World On A Plate – 2018 was no exception. Soya-based vegetarian meat by Good Dot and beautiful, beautiful, organically grown cherries sourced from Jammu by Healthy Buddha were my cherished discoveries at the event.

Left: Vegetarian Meat by GoodDot, on display at World On A Plate – 2018; Top right: Vegetarian Meat Chilli Chicken; Bottom Right: Vegetarian Keema

I loved the Vegetarian Meat Chilli Chicken and Vegetarian Keema that I sampled at the GoodDot stall and, now, I can’t wait to cook with these products in my kitchen!

The cherries from Healthy Buddha were so fresh and lovely, they disappeared within minutes of my bringing them home. Now, I’m all eager to get my hands on more of their gorgeous produce!

Left: A sweet decorative piece at World On A Plate – 2018; Top right: Green burgers at Smally’s; Bottom right: The gorgeous cherries that I picked up at the Healthy Buddha stall

Overall, it was such a beautiful experience for me, being a wee li’l part of World On A Plate – 2018. I wish I could have done more, explored more, tasted more, learnt more, but I am glad I got to do at least this. Well, next time…!

I hope you were part of the event this year, too!

Were you at World On A Plate – 2018, too? How was your experience there?

Palak Daal Khichdi| Spinach Khichdi With Popular Essentials

This Palak Daal Khichdi is a great way to sneak in some of those gorgeous (not to forget highly nutritious) spinach leaves into one’s diet. The khichdi is super simple to put together, yet highly flavourful and satisfying. The pretty green of this Palak Daal Khichdi will make it alluring to kids and adults alike!

I have used Rozana Sona Masouri rice from Popular Essentials to make this khichdi, which cooked beautifully and easily. Instead of sticking to just moong daal to make the palak daal khichdi, I used Popular EssentialsPancharatna Daal (a blend of 5 different types of lentils) to make it even more nutritious. The tomato puree and home-made garam masala I used added a whole lot of flavour to the khichdi, as did the garlic-dry red chillies-cumin-mustard-asafoetida tempering. You have to try this recipe out!

Not only is this Spinach Khichdi quite healthy, but it is also super easy to make. It is perfect for busy week days or lazy weekends when you want to eat a hearty meal, but want to make just one dish. Serve it piping hot, maybe with a dollop of ghee on top, with plain curd or any raita of your choice!

Here is how to make Palak Daal Khichdi or Spinach Khichdi.

Ingredients (serves 5-6):

Major ingredients:

  1. 1 cup Popular Essentials Rozana Sona Masouri rice
  2. 1/2 cup Popular Essentials Pancharatna Daal
  3. Salt, to taste
  4. 1/2 teaspoon turmeric powder
  5. 1 tablespoon garam masala, or to taste
  6. Red chilli powder, to taste (optional)
  7. 1 tablespoon oil


  1. 1 small carrot
  2. 1 medium-sized onion
  3. 1/4 cup shelled green peas
  4. 1/4 cup shelled fresh pigeon peas
  5. A few big florets of cauliflower
  6. 1 small capsicum
  7. 4-5 pieces of baby corn

For the tempering:

  1. 1 tablespoon oil
  2. 1 tablespoon ghee
  3. 1 teaspoon mustard seeds
  4. 1 teaspoon cumin seeds (jeera)
  5. 2 pinches of asafoetida (hing)
  6. 3 dry red chillies
  7. 5-6 cloves garlic

To grind into a paste:

  1. A generous fistful of spinach (palak) leaves
  2. 2 green chillies
  3. A 1-inch piece of ginger
  4. 2 medium-sized tomatoes


Let us first grind the paste that we will use in making the khichdi.

  1. Chop the tomatoes into cubes.
  2. Peel the ginger and chop into small pieces.
  3. Clean and wash the spinach thoroughly, and chop it roughly.
  4. Chop the green chillies finely.
  5. Grind the chopped tomatoes, ginger, spinach and green chillies into a paste, in a mixer, using a little water. Keep aside. You should get roughly 2 cups of this paste.

Now, prepare the veggies that we will use.

  1. Peel the carrot and chop into batons.
  2. Chop the onion length-wise.
  3. Keep the shelled pigeon peas and green peas handy.
  4. Chop the cauliflower florets into medium-sized pieces.
  5. Chop the capsicum into medium-sized pieces.
  6. Chop the baby corn into medium-sized pieces.
  7. Keep the onion as is. Pressure cook the carrot, shelled pigeon peas and green peas, baby corn, capsicum and cauliflower florets with very little water, for 2 whistles. Let the pressure release naturally.

Now, we will cook the rice and pancharatna daal.

  1. Wash the rice and pancharatna daal a couple of times in running water.
  2. Drain out all the excess water.
  3. Pressure cook the rice and pancharatna daal with 2 cups of the spinach and tomato paste we prepared earlier + 2 cups of water. Give it 5 whistles. Let the pressure release naturally.

Then, we will proceed to make the khichdi.

  1. Mash the cooked rice and pancharatna daal slightly. Keep aside.
  2. In a pan, heat 1 tablespoon of oil, and add in the finely chopped onions. Saute on medium flame till they start turning brown.
  3. Now, add in the cooked veggies, rice and pancharatna daal.
  4. Add 1 cup of water (or as needed), salt to taste, garam masala, red chilli powder (if needed) and turmeric powder. Mix well.
  5. Let everything cook on medium flame for 2 minutes.

Meanwhile, we will prepare the tempering.

  1. Peel the garlic and chop it finely. Keep aside.
  2. Heat the oil in a pan. Add in the mustard seeds, and let them pop.
  3. Add in the cumin and the asafoetida. Let them stay in for a couple of seconds.
  4. Now, add in the chopped garlic and the dry red chillies. Let them stay in for a couple of seconds, on low flame. Switch off gas.

Now, we are ready to serve the khichdi.

  1. Mix in the tempering with the cooked khichdi, gently but thoroughly.
  2. Serve hot, with raita of your choice or plain curd.


  1. If you don’t have pancharatna daal, you can substitute it with moong daal.
  2. I cooked the rice and pancharatna daal separately, the veggies separately too, and then proceeded to make the khichdi. This helps in avoiding over-cooking of the veggies. If you want to, you can cook all of it together in a pressure cooker.
  3. Adding the tempering at the end adds a beautiful depth of flavour to the Palak Daal Khichdi. I would totally recommend this.
  4. I have used home-made garam masala in making this khichdi, just 1 tablespoon since it is quite fresh and more fragrant than store-bought versions. If you are using store-bought garam masala, you might want to use slightly more.
  5. This post is brought to you in collaboration with Popular Essentials, a brand which has a number of grocery essentials under its belt. The opinions expressed in this post are entirely my own, not influenced by anything or anyone. I really liked the samples of Popular Essentials’ Rozana Sona Masouri Rice and Pancharatna Daal that I was sent – the packaging of both products was well done, they cooked well and tasted lovely too. I think the prices of these products is pretty reasonable, too, considering their good quality – 5 kg of the rice costs INR 305 and 500 grams of the daal costs INR 65. Popular Essentials’ products are currently available on most major online platforms like Amazon.
  6. I’m sending this post to Fiesta Friday – 221, co-hosted this week by Jenny @ Dragonfly Home Recipes.

Did you like the recipe? I hope you will try this Palak Daal Khichdi out, and that you will love it as much as we did!

Amway Launches Nutrilite Traditional Herbs

I don’t think, as a brand, Amway needs much of an introduction. Most of us are familiar with at least one of Amway’s various products, right? Well, the brand added one more product to its extensive portfolio yesterday – Nutrilite Traditonal Herbs – a range of dietary supplements based on a combination of ancient Indian wisdom and modern science. Along with a few other bloggers across genres, I had the opportunity of witnessing the launch of the product at Amway’s spanking new Digital Experience Centre at Indirangar, Bangalore. The event commemorated Amway’s 20th anniversary as well.

Ms. Simrat Bishnoi – Head, Corporate Communication And CSR, Amway India – speaking at the event

About Nutrilite Traditional Herbs

Nutrilite Traditonal Herbs, on display at the venue

Amway’s Nutrilite Traditional Herbs is a range of four dietary supplements, prepared using Indian herbs like Ashwagandha, Tulsi, Brahmi and Amla that are known for their medicinal properties. These supplements are recommended for anyone and everyone above 12 years of age, to help combat the negative impact of modern-day circumstances like high stress levels, unhealthy sleep patterns, improper diet and sedentary lifestyles.

Mr. Ajay Khanna – Category Head, Nutrition And Wellness, Amway India – speaking at the event

Speaking at the occasion, Mr. Ajay Khanna – Category Head, Nutrition And Wellness, Amway India, stated that the firm believes in the ‘prevention over cure’ philosophy. It advocates being pro-active about one’s health and avoiding ailments rather than rushing to a doctor only when illness occurs. Amway’s Nutrilite Traditional Herbs helps you be pro-active in terms of your health, Mr. Khanna stated. The Ashwagandha is supposed to support vitality; the Brahmi, mental agility; the Tulsi, immunity; and The Amalaki, Vibhitaki & Haritaki, digestion.

The four supplements included in the Nutrilite Traditional Herbs range

Further, Mr. Khanna talked about Amway’s commitment to being highly vigilant and personally involved at every stage of manufacturing of the Nutrilite Traditional Herbs range. The firm ensures the herbs are picked up only from 100% organic, non-GMO, Indian farms. Care is taken to ensure that the right species of herbs are used (there are, after all, several hundreds of species!) to provide maximum benefit to consumers. Their team of doctors and other experts ensures that the right part of the plant goes into making the supplements, under extremely hygienic and sustainable conditions.

The supplements are manufactured in Amway’s state-of-the-art LEEDS ‘GOLD’ certified plant at Dindigul, Tamilnadu, entirely untouched by human hands, and follows stringent quality control measures. These supplements have been extensively researched, formulated and tested to ensure that they are completely safe for use, and are FSSAI-certified. Every unit of Amway’s Nutrilite Traditional Herbs range comes with a QSR code which, when scanned, provides complete details about tAmway’s ‘Seed to Supplement’ approach is what differentiates it from other health supplement brands available in the market today, Mr. Khanna stated. The four supplements together are priced at INR 649, 60 tablets per container.

This makes Amway’s Nutrilite Traditional Herbs an entirely ‘Made In India’ venture, Mr. Khanna added, very much in line with Prime Minister Narendra Modi’s vision.

Why Nutrilite Traditional Herbs?

Dr. CA Kishore, Ayurveda expert, also spoke at the event, clarifying the importance of nutritional supplements in today’s fast-paced world.

Dr. CA Kishore, Ayurveda expert, speaking at the event

“You might wonder why you should eat a Tulsi or Amla supplement when both of these are widely available in raw form throughout India,” Dr. Kishore stated. “This is so because of Amway’s commitment to providing the benefit of the right kind of herbs, the right part of the plant, in the right dosage, to customers via its Nutrilite Traditional Herbs range. The range is the perfect combination of ancient wisdom and modern science,” he added.

The supplements come in easy-to-carry, easy-to-use containers, Dr. Kishore said. You need to concern yourself with just consuming them, without any worries about sourcing raw ingredients. Amway has that part of it all covered, he added.

Personally, I don’t think I have the knowledge to comment on the ingredients or the health benefits. I will let the experts do the talking.

About Amway’s Digital Experience Centre, Indiranagar

Remember those days when Amway products only used to be available via dealers? Well, the firm still continues to sell majorly through dealers, enabling them to become entrepreneurs and better their standard of living, but that is not the only channel of sales now. One can also buy directly from Amway’s website. The firm is also in the process of opening up brick-and-mortar stores across India, where customers can check out all of their various products. Amway’s Digital Experience Centre in Indiranagar – a sleek, swanky blend of technology and brick-and-mortar – is a move in this direction.

Located on the bustling 100-Foot Road in Indiranagar, the Amway Digital Experience Centre has on display all of Amway’s products – including products for health care, skincare, personal care and home care, products for kids, as well as their newly launched Amway Queen cookware.

Amway Queen premium cookware, designed to help one cook with minimal oil and water, preserving taste and nutrients

The store has facilities such as ‘Interactive Table Application’ and ‘Virtual Cart’, too, for tech-savvy customers. There is also a Beauty Zone in-house, where one can consult with skin and hair care experts to find out which of Amway’s products are best suited to them.

Some of Amway’s skincare products on display at the Beauty Zone, Amway Digital Experience Store

A ‘Virtual Make-Up Zone’ simulates how customers would look with make-up on, and what type of products would best suit their facial features.

So, so very interesting, right?

If you are in Bangalore, do drop in at the Amway Digital Experience Centre. Don’t forget to check out the new Nutrilite Traditional Herbs range!

#SmartlyOwn With #Rentomojo

Recently, I had the opportunity to be part of a bloggers’ meet by Rentomojo, an event that turned out to be quite an interesting and enlightening one.

What is Rentomojo, you ask?

Well, it is a relatively new ‘made in India’ venture, a platform that allows you to rent bikes, furniture and household appliances in exchange for a nominal ‘Rental Monthly Instalment’ (RMI). The idea is based on the way the modern youth thinks and the way their career paths commonly seem to evolve. For instance, most employees these days are faced with uncertainty about their careers in the long term – not many can really predict where they will be working (another job? another role? another city? another state or country?) beyond a time span of two years.

Considering this, it does make sense to rent out the things you need in your home, vis-a-vis buying all of it. And, Rentomojo is convinced that it is the best platform to do so, that it will make better financial sense to the customers of today than buying assets through upfront cash payments or Equated Monthly Instalments (EMI).

Why rent? Why not buy? The rent vs buy argument.

I have always been the sort of person who has bought things over renting them out; I have always been that way. I don’t even rent out books – I buy them so I can read them without any pressure. That said, this meet-up by #Rentomojo has definitely been an eye-opener.

The discussions with Mr. Geetansh Bamania (founder and IIT alumnus) and Mr. Amardeep (Marketing Head) at the event have opened me up to the various benefits that renting out stuff hold as against buying them.

A pictorial comparison of EMI vs. RMI. Source: Rentomojo

~ When you buy furniture, home appliances or vehicles – buy on EMI basis, actually – it locks in your capital, which could have otherwise been used for more useful purposes. Adhering to a #subscriptionlifestyle instead, where you rent out the things you need leaves your capital free – you don’t have to shell out big-time money upfront in this case.

~ Renting is, indeed, the smart way to own in these days of uncertainty about one’s career. When you change jobs or houses or cities, the assets that you purchase will be a burden that you will have to relocate or dispose of. A #renttoown agreement keeps you free of such worries.

~ Renting things allows you the option of discontinuing when you want to. It allows you the option of getting new things as per the changing lifestyles, changes in the home interior, relocating from a rented house, changing circumstances, changing styles and the ever-evolving and changing you. Buying doesn’t allow you this kind of flexibility.

~ RMIs are quite nominal (at least on Rentomojo) as against EMIs.

~ If you rent appliances or furniture from Rentomojo, you get free relocation services when you change cities/states. If you buy possessions, though, hefty relocation charges need to be undertaken whenever you move out of your current residence.

~ RentoMojo also offers free maintenance of the products you rent from them. Just how nice is that?!

~ With RentoMojo, you get the ‘Rent-To-Own’ option, i.e., the freedom to purchase the product you rent out if you want to. You also have the freedom to swap to a better product than the one you are renting out, if you so wish to.

BeFunky Collagerent
Left: One of the products offered by Rentomojo, a dining table, displayed at the bloggers’ meet; Right: The RMI for renting out the said dining table

Other salient features of Rentomojo

~ There is a refundable deposit involved when you rent things from Rentomojo, equal to about two months of RMI.

~ The firm also believes in very fair and reasonable cancellation charges, in case you decide to close the rental agreement before the pre-decided time period is up.

~ Thorough checks of the products are ensured before they leave for the customers’ place.

Expansion plans

Rentomojo is presently operational in eight Indian cities – Bangalore, Pune, Noida, Gurgaon, Delhi, Hyderabad, Chennai and Mumbai. Plans to expand to other parts of India are in the offing, as are plans to increase the types and number of products that are offered for rent on the platform.


Thought-provoking, right? Doesn’t it make a whole lot of sense in today’s world?
Isn’t renting out a great way to #smartlyown?

This post is brought to you in collaboration with Rentomojo. The views expressed herein are entirely honest, entirely my own, not influenced by anything or anyone.

Foodie Gifts For The Holiday Season| Gifts I Wouldn’t Mind Santa Bringing Me This XMas

It’s XMas season! The festival is just around the corner, and there’s festivity in the air. There are Christmas trees and fairy lights and lanterns and snowmen everywhere. There is a nip in the air, and the pictures of gingerbread and hot chocolate and fruit cake make you want to eat something sinful, too. Letters are being written to Santa, wishlists are being made. Why should I not, as well? 🙂

Here’s my foodie wishlist for Santa – 10 foodie gifts that I absolutely wouldn’t mind Santa bringing me this XMas.

Read on!

  1. Wooden spice box   
Wooden multi-purpose boxes that we saw for sale, in Kashmir

I love, love, love the look and feel of wooden spice boxes. I think they would make a perfect gift for cooking enthusiasts, with their charming, very Indian looks.

Wooden spice boxes are available on websites like Amazon and Pepperfry, but I would prefer picking them up from an arts-and-crafts fair or something similar.

2. Quirky spoons

A random picture I took at a blogging workshop I attended, earlier this year. Check out those spoons!

I have always been in awe of the very unique, sometimes quirky, spoons that some bloggers use in their food photography. You know the ones with beautiful artistry on them, or ones with cute messages? I would love to own a few of these as well, but have never been able to get my hands on them.

Check out this and this on Amazon. That said, I would like for these spoons to come directly from the artisans, maybe from a handicrafts fair.

3. Sprig’s gourmet food products

Sprig’s Mango & Jalapeno Sauce that I absolutely loved!

My love for Sprig’s very interesting gourmet food products is not unknown on this blog. I have used a couple of these products and been absolutely thrilled by them. This Christmas, I would love to receive a few more of their beautiful products, to experiment with in my kitchen.

Hint to Santa – I’ve been eyeing Sprig’s Classic Salted Caramel, Extract of Natural Culinary Lavender, and their all-natural food colours for quite some time now! Psst, psst!

4. Artisinal cheese

A platter of cheese!


I’m game for cheese any time! I absolutely love cheese, love using it in my cooking. Lately, though, I’ve been slowly moving away from commercially produced cheese and gravitating towards hand-made, artisinal cheese.

I would be thrilled to receive some gorgeous artisinal cheese from The Creamery, India or 10 Cuts Of Cheese.

5. Plum cake

The very lovely plum cake from Fathima Bakery, which we got home last XMas

It’s Christmas time! How can I not think of plum cake, the Indian term for fruit cake that is?

We have come to love the plum cake from Koshy’s and Fathima Bakery in Bangalore. If Santa could get us some, it would be simply fabulous!

6. Jams from Big Bad Wolf

BeFunky Collagejam
Red Pepper & Jalapeno Jam from Big Bad Wolf, which I thoroughly loved!

I got to know about the hand-crafted jams from Big Bad Wolf recently, and am totally in love with them. These are not just any ordinary jams, but ‘jams for adults’! Wondering what I mean? These are artisinal jams made for adults, not the same old sweet fruity stuff that we have always been eating. Some have a splash of wine in them, some a dash of rum, some have the kick of chilli. They have some really amazing flavours on board – Chilli Chocolate & Coffee Mole, Salted Caramel & Coffee, Red Pepper & Jalapeno (my personal favourite!), Pineapple & Rum, and Christmas Jam (with plum and wine). Fantastic, right?!

This XMas, I would be thrilled if Santa would come bearing a couple of jars of these beautiful jams.

7. Fabelle chocolates

Assorted chocolate truffles!

In recent years, Fabelle has set a benchmark in terms of exquisite chocolate. I have heard so much about the gorgeousness of these chocolates that I am dying to try out a few.

Is Santa listening? 🙂

8. A wok from Wonderchef

That’s one of the super-handy woks I use now. I’d love to have a Wonderchef wok, too! Oh, and BTW, that’s Spaghetti Aglio Olio cooking. 🙂

For the longest time now, I’ve wanted to cook in a granite wok by Wonderchef, a brand by the famed Chef Sanjeev Kapoor. Here’s hoping Santa gets me some lovely cookware from Wonderchef, and that some of Sanjeev Kapoor’s culinary magic rubs off on me too! 😉

Santa, may I have this one, please? 🙂

9. Herb seedlings

A picture of a herb we had at home long, long ago. The nursery guy told me it was lavender, but I don’t think so. It tasted absolutely fantastic, anyway!

My little balcony garden has almost entirely died and dried up. 😦 Among the myriad tasks that I want to undertake in 2018, I do want to take up the task of getting our home garden back to life. I want there to be a little patch of herbs whose smell will carry to me on the wind, and bring a smile to my face. I want to be use these hand-plucked herbs in my cooking, rather than those out of a packet off a supermarket shelf.

Italian basil, Indian mint and coriander, some thyme and lemon balm for starters, maybe. Where from? From any local nursery, of course!

10. Glare knife

That’s me cutting some home-made paneer with the knife I have right now. It isn’t bad, but it isn’t Glare. 😦

I believe a good knife, like Glare, is a must for satisfactory cooking. I have used a knife from Glare in the past and absolutely loved it. Sadly, I lost the knife a couple of years ago, and have missed it ever since. This XMas, I would love to get my hands on a Glare knife again.

Glare knives are available on Amazon.

So, that’s all about my foodie XMas wishlist? What’s on yours?

PS: All pictures in this post are mine. The pictures are for representational purpose only.


Join us for a wonderful Christmas celebration! Here’s introducing you to our Christmas Blog Train. 16 popular Indian bloggers will be sharing some amazing posts with you, specially for the XMas season!


8 Christmas Party Outfits To Must Try In 2017

Click here to find out which bloggers are a part of this blog train.



Did you like reading my Christmas foodie post? Don’t forget to read what the next three other bloggers have in store for you today!

Sneha –

Papri –

Dayita –




Cheese Jam Sandwich With Sprig’s Mango-Jalapeno Sauce| Hot & Sweet Sandwich

I absolutely love Sprig’s range of gourmet food products. I love the fact that they have some really interesting products on board – Salted Caramel, Mango & Jalapeno Sauce, Extract Of Natural Culinary Lavender, Rosemary & Lavender-Infused Sea Salt and all-natural food colouring, to state some examples. How do I not get excited by all of this? 🙂

On this blog, I have waxed eloquent about my love for Sprig products and my desire to try them all out. I am trying them out, too, one at a time. Every now and then, I sneak a Sprig product into my grocery shopping list, and then have fun experimenting with it. 😛 I used Sprig’s Tangier Spice Mix to create these Oriental Spiced Cookies first, which tasted absolutely amazing. Now, I present to you a Hot & Sweet Sandwich that I made with cheese, Pikkle Shikkle’s pineapple jam (another home-grown brand that I absolutely adore!), and Sprig’s Mango & Jalapeno Sauce.


I must also add here how I adore the jams and pickles from Pikkle Shikkle! The jams are super fresh, home-made with real fruit, using limited sugar and no preservatives or additives. The pickles too come with no preservatives and additives, and limited oil and salt. I prefer buying these products over commercially made jams and pickles, when I can’t make them at home myself.

Now, let’s see how to make the aforesaid Hot & Sweet Cheese & Jam sandwich, shall we?

Ingredients (for 2 sandwiches):

  1. 4 slices of bread
  2. Pikkle Shikkle’s pineapple jam, as needed
  3. Amul processed cheese, grated, as needed
  4. A dash of Everest chaat masala
  5. Sprig’s Mango & Jalapeno sauce, as needed


1. Spread the pineapple jam evenly on one slice of bread.

2. Spread some grated cheese evenly over the jam.

3. Drizzle some of the mango-jalapeno sauce over the cheese, evenly.

4. Drizzle some chaat masala over the cheese and sauce.

5. Close the sandwich using the other slice of bread. Serve immediately.


  1. I have used whole wheat bread here.
  2. I love the taste of Pikkle Shikkle’s pineapple jam, slightly tangy and not overloaded with sugar. Of course, you may use any other brand of pineapple jam you want to.
  3. Pineapple jam works best for this type of sandwich, so I would suggest you stick to this particular flavour.
  4. I am partial to Everest chaat masala and Amul cheese, and these are what I have used here. You could, however, use any brand of chaat masala and cheese that you prefer to.
  5. The slight sweetness, hotness and slight tanginess of Sprig’s Mango & Jalapeno Sauce works perfectly in this sandwich. If you want to, please do go ahead and use any other hot sauce, but I would personally recommend this particular sauce by Sprig.
  6. If you want, you can spread the pineapple jam on both the slices of bread you are using, for a sandwich.
  7. I prefer eating this sandwich as is, without toasting. You can go ahead and toast the sandwich, if you want to.
  8. This isn’t a sponsored post or an advertisement. I am recommending these products simply because I love using them. These views are entirely my own, entirely honest, not influenced by anything or anyone.

You like? I hope you will try this out, too, and that you will love it as much as we do!