Valentine`s day

Valentine`s day special

Mastering the Art of Living

There is often a long ‘to-be‘ list. No I don`t mean to-do. It`s a to-be. A list of professions you want to take up when you ‘grow up’. A list of things you would want to do. From a teacher to sports champ, a scientist or an actor. The ‘list’ is now a crumpled piece of paper, lying in a place where it would probably never be found…


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“Train your mind to see the good in everything…”

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The pressures of modern living takes over and rules our lives, rules the world. Countless times we ponder on the path we have chosen – jobs for their comfort but not for the fascination. Nothing wrong in it. But what`s unfitting is we let it take over us and let ourselves bypass all our core interests. The list keeps popping up every now and then and we are quick to chase it away into hiding. And then our lives are once again drenched with workload, deadlines, the traffic and all other negative elements that weigh us down. 

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Pasta in Marinara Sauce

Think Italy and you are your mind is instantly flooded with images of well dressed Italians, the Collosseum, the gondola and of course great food! Pastas and pizzas topped with layers of melting cheese, fresh out of the oven are a sheer delight to indulge in!

What are the reasons that make Italian cuisine so popular and acceptable worldwide? The liberal use of olive oil?; the freshly plucked tomatoes?; the aromatic herbs used in cooking?. Probably all of them and many more reasons make up the highly addictive Italian cuisine!

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Moroccan Stew

A quiet and and relaxing Sunday is a perfect time for experimenting with newer tastes in the kitchen. To me it is a time when the kitchen is like a shrine. All the stress in me withers, the vast emptiness shrinks and disappears.  Joy and excitement is unleashed. Within no time aromas of spices twirl around me and soothes my frenzy soul. And it is here I find answers to a whole load of queries – what is the right consistency of a cake batter?, what is the right amount of spices to add?, how to chop a pomegranate?(there is a trick to it I learnt one fine day..), what are life`s purpose?, where am I headed?…….
One relaxing Sunday made my mind wandered into Morocco, the land fragrant spices, herbs. And I gave in to the wanderings. The outcome –  a Moroccan menu for lunch that day..
So here is a tasty Moroccan dish that is sure to be the highlight of the lunch menu. Do not be intimidated by the list of ingredients because the stew is extremely easy to put together. When served hot with some crusty bread or couscous, the combination makes for a spectacular one.
PS : A lesson I learnt one day in my ‘shrine’ – ‘Cooked with joy, even a simple food is heightened to the extent of it being extraordinaire..’



Moroccan Vegetable Stew



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Shrikand Trifle

Life throws in many opportunities your way. Some seem promising and some not so. Some call for major turnaround and some become a part of our daily life. Some call for role reversal or role change. The new openings and chances that come your way will have many more such different shades. Opportunities need to be seized real soon! Because, once opportunities go they take a long time to come back. They need to be scrutinized from various angles. These ‘chances’ do not last forever. They come with an expiry date.
What will be the right key to unlock the ‘opportunity’?
Have a positive attitude, focus, be curious, meet more people and discuss on it, be willing to explore and take risks and in the end, take your decision and stand by it!
When we set out to do the best we can do, putting all our efforts, heart and mind to it, it is but inevitable that the best opportunites light up your path. Great opportunities will find us and knock on our door because we are doing what we truly believe in and what makes us happy. And then we open the door to welcome a ‘new juncture or event’ with hope and dedication at an all time high!
Do you hear OPPORTUNITY knocking on your door???

Strawberry & Apple Crumble

I love crumble, for its simplicity & versatility..It can be made with any of your favorite fruit or a combination of fruits..Another thing I love about crumbles is that you don`t have to wait for it to chill or set..Just mix `em, bake `em & eat `em!!

Different Shades & Roasted Vegetables

Ever observed how different people react to one situation??  
Take the weather for instance.The summer arrives and some start planning for picnics, barbeque, trip to the beach. Then there are some who sulk & complain that the weather`s too hot for them, that they just do not have the energy to go about their routine..Some would try as much and make the most of the scorching sun. Here in India, its the season for pickles. A time when the women of the house together set about to make sun dried papads, preserves and so on.


Come rains and people start to grumble that there is water everywhere!! That it is very inconvenient to travel etc etc.. Not that the rains make everyday life a bliss. It does bring havoc in certain regions. But it is the same people who would complain of the summer heat! For some it is the time to cozy up indoors during evenings, sipping hot tea. Its during this season that some local vegetables & fruits are available and some foodies like yours truly make the best of this season. 

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Piping Hot Pan Fried Paneer Tandoori – A Contemporary Version


“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.” 
F. Scott Fitzgerald, The Great Gatsby

 Summer brings with it picnics, fun at the beach, barbeques and so tikkas!

And so here is a quick & easy tandoori dish with an option for Vegan Version

The mention of the word ‘tandoori’ or ‘tikkas’ makes many sit up straight & crave for some spicy, flaming hot tandoori fresh from the tandoor (clay oven).  Like with any traditional & famed dish, this too has a story.
Back to History Classes 
During the 1920`s a Hindu Punjabi named Kundal Lal Gujral ran a restaurant ‘Moti Mahal’ in Peshwar. After the partition, he fled to India & moved his restaurant to Delhi. He tried out new dishes to keep his customers happy. He experimented dishes on the ‘tandoor’ which was otherwise used only to cook naans (indian bread made from all purpose flour). One of them was the famed ‘tandoori’. The first Prime Minister of India, Jawaharlal Nehru was so impressed by this dish that he made it a regular at official banquets to entertain foreign dignitaries. Such was the taste of the authentic ‘Tandoori’ or ‘tikkas’.Tandoori is and originally was chicken marinated in curd & spices. But today variants are found to cater to vegetarians. We have the paneer, mushrooms, baby corn or even tofu marinated in hung curd & spices & then char-grilled/ cooked on tandoor.

Mint and Lemon Cooler


A refreshing drink with a blend of fresh mint leaves and zingy lime..!



 As we are immersed in the midst of peak summer, we try to find cooler waters options to dive into and escape from the scorching heat. And a glass of chilled and refreshing drink gets the highest vote! 

In my hometown guests are always welcomed with a refreshing drink that suits the season. The most common and popular drink has to be the nimbu sherbet (lime juice).  A big jar of chilled sherbet is always greeted with warm smiles in hot summer months. And this drink finds its way during winter months too! All you have to do is just squeeze in some fresh lime juice to a jar of warm/ tepid water! This has been practiced for a long time now  for the wide array of benefits lime offers. Freshly squeezed lime juice is an ideal remedy for cold and coughs besides improving digestion along with host of other benefits.

Here is a slight twist to this traditional drink with the addition of fresh, green mint leaves! The quantity of lime is less than the regular version but is enough to come through the minty flavor of the herbs. This herb is no far behind when it comes to health benefits. Mint leaves can aid digestion, stimulate senses, treat colds etc.


Mint and Lemon Cooler
Serves 3
A refreshing drink with a blend of fresh mint leaves with tangy lime.
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Total Time
10 hr
Total Time
10 hr
  1. 1/4 cup fresh mint leaves
  2. 2 small limes – squeeze out the juice
  3. Sugar or honey – to taste
  4. 1 tsp of chopped ginger (optional)
  5. 2 ½ cups cold water
To serve
  1. Fancy glasses, wine glass etc
  2. Crushed ice (optional)
  3. Lime slices (optional)
  1. In a blender blend the fresh mint leaves, chopped ginger, lime juice till almost a paste.
  2. Then add in the water, sugar or honey to taste and blend for half a minute or till well combined.
  3. Serve chilled with some crushed ice.
  4. For a special touch, you may dip the rim of the serving glass in very little water and then immediately dip lightly in some salt. Then insert a lime slice in each glass, pour in the cooler and serve!
  1. You can make the same with only lime juice too. Just squeeze in more lime juice and sugar into a jar of chilled or even warm water. You may or may not add ginger juice, For a royal touch, also sprinkle few strands of saffron.
Prathi Ruchi Recipes
 Photography by Kavya Rao


Biscuit Pudding Cake

She hears a faint, distant music and slowly opens her eyes to find its source. On finding her cell phone lighting up and buzzing, she instantly grumbles and reaches out to stop the music. Its time for her to face another day clicking, typing, text-ing, browsing etc etc. The coffee maker awaits its turn to start off the day as it whirs up her first mug of coffee for the day. The taste of the hot, bitter coffee awakens her and she is now ready to kickstart her day. A quick and short breakfast follows and then she rushes off to check her emails and messages. And as the day progresses more and more gadgets and gizmos await their turn to rule over her routine.

Tip of the Week
Eating Bananas can help fight depression.
Food Facts
Nachos, the Mexican dish, were invented in 1943 by a guy named ‘Ignacio Nacho Anaya’. The original nachos consisted of fried corn tortillas covered with melted cheddar cheese and sliced jalapeno peppers.