Healthy Recipes for optimal health

Leave a comment

The coconut and suji (rava) ladoos

food blog 142It’s been a long two weeks with the job to design the school lunch recipes for California School Complaints .To calculate all the nutritional information perfectly and give the right product which is based on the US school food rules and regulation for school children, was highly a challenge for me. It was great learning as well as satisfaction when my client gives his wonderful compliment.

Now I have just made the coconut and rava  laddoos to celebrate this success. This takes only 30 minutes to make but finish within 10 minutes. 🙂 You can make this to store the laddoos in refrigerator for one or two weeks.


3 cups coconut crust
1 cup rava(suji)
2 &1/2 cup cane sugar
3-4 cardamom


  • Mix all the the ingredients in a pan.
  • Fry it on low flame till the mixture turn sticky and nice aroma comes
  • Mix well and take off from heat
  • Let it cool for some time
  • When the mixture is still warm and you are able to roll between your palms, take small portions of the mixture
  • Press nicely and round between your palms to make ladoos.



Sweet ” Raviolee ” Made by My daughters Ani & Rini and it’s their first step to express their experience of their love for cooking!They have learned it from youtube and made the sweet by their own idea!

Richitaroy's Blog

ravioli pasta made with my twist Ravioli

I am mad about pizzas.. and i love italian delicacies. So i was wondering if i could make a italian dish with my own twist. So i thought of making ravioli. Actually its a sweet ravioli . Let us make some sweet ravioli….;)


(1) 2 cups of flour

(2) 1 egg


(4)Nut and chocolate mix ( the filling )

(5) 2 tbsp butter

(6) Sugar syrup

(7) Sliced bananas


Step 1: First make two pasta sheets. To make them take two cups of all purpose flour and one egg and mix well to make a dough. Add water if needed. Then devide the dough into half and roll the dough out with a rolling pin. You can also use pasta machine to roll the dough out. The thickness of the pasta sheet should be such like that the outline of your hands can be seen…

View original post 178 more words


Mango Kulfi

Mango Kulfi

Mango Kulfi

How is this…to have homemade mango kulfi this summer…we had fun while making it… Make it and ENJOY… 🙂


  • 2 cups milk (about 500 millilitres)
  • ¼ cup milk powder
  • ½ cup condensed milk (I used sweetened condensed milk)
  • ¼ cup sugar
  • 1 cup mango pulp


Combine all the ingredients except the mango pulp and condensed milk in a non-stick pan and mix well. Bring this mixture to a boil and then simmer for 10 minutes till thickens. Cool completely.

Add the Condensed milk and mango pulp and mix well.
Pour the icecream into individual kulfi moulds
Freeze till set. Or you can wait till its half set and place a icecream stick in the center of it (the half frozen cream will help the stick to hold it in place). Refrigerate again till completely set.

Unmold the Kulfi. And Kulfi Icecream is ready.



  • I had regular mangoes on hand. I took the pulp of about 2 mangoes and make 1 cup mango pulp
  • If you haven’t kulfi mould then you can use paper coffee cup and remember to freeze the cups for 20 minutes otherwise it will damaged while pouring the mixture.


Singara /Samosha:The spiced-potato-stuffed-pastries

Samosha or Singara

Samosha or Singara

My two little angels are growing up so fast and they always guide me to be stay healthy.They care about me so much. Some time when I become tired they make tea for me. Last Sunday, when their papa came home from IIT after 15 days, they were too much happy. They asked me to help them to prepare Singara( Samosha )! Yes it was samosha they wanted to make for their baba(papa).I happily assist them and thought that how lucky parents we are! Aren’t we lucky?

Singara or samosha is a famous snack in Bengal and all over the India. It can be stuffed with potato, cauliflower or any other vegetables you like, but the potatoes are must to add. At the beginning of winter, when the weather is slightly chilled then it’s a great feeling  to spend your Sunday evening with a cup of tea with samosha and of course with your family and friends!

For The Samosa Covering

1 cup plain flour (maida)

1 cup wheat flour
4 tbsp oil
a pinch of salt

For The Filling
1 tbsp oil
1/2 cup finely chopped onions
1 cup boiled potatoes, peeled and  cut into diced shape
1 cup boiled green peas
1/2 tsp red chilli powder
1/2 tsp ginger (adrak) paste
1/4 tbsp sugar(optional)
1 tsp cumin powder
salt to taste
2 tbsp chopped coriander (dhania)

Other Ingredients
oil for deep-frying
chutney of your choice


For the samosa covering
1.Combine the flour, oil and salt in a bowl and knead a firm dough using enough water.

2.Divide the dough into 7 equal portions and roll each portion into a 125 mm. X 50 mm. (5″ x 2″) oval. Keep aside.
For the filling

Heat the oil in a pan, add the onions and sauté till they turn translucent.

  1. Add all the ingredients, except the coriander, and mix well.
  2. Cover and cook for 5 minutes on a slow flame.
  3. Remove from the flame, add the coriander and mix well.
  4. Divide the mixture into 14 equal portions and keep aside.

How to proceed

  1. Divide each samosa covering oval into 2 halves.
  2. Make a cone from each part and stuff it with 1 portion of the filling.
  3. Seal the edges carefully using a little water.
  4. Repeat with the remaining oval halves and filling to make 13 more samosas.
  5. Heat the oil in a kadhai and deep-fry the samosas on a slow flame till golden brown. Drain on absorbent paper.
  6. Serve hot with tomato sauce or any chutney you like of your choice.

8 Servings

Nutrition Information:

Amount Per Serving

Calories                273.6

Total Fat               9.5 g

Saturated Fat     1.4 g

Polyunsaturated Fat       0.8 g

Monounsaturated Fat   6.4 g

Cholesterol         0.0 mg

Sodium 148.3 mg

Potassium           149.7 mg

Total Carbohydrate         42.3 g

Dietary Fiber      4.6 g

Sugars   1.1 g

Protein 6.8 g

1 Comment

Healthy Indian recipes : Coconut Besan Barfi

After 2 years it’s amazing when I look back to my own recipes and plan to make this barfi again this Diwali 23rd October 2014 ..HAPPY DIPABOLI to all my friends…:)


Coconut Besan Barfi Coconut Besan Barfi

Hello all , Today is Diwali ( 13 Th November , 2012 ) , I plan to start my healthy food and recipes blog . I have worked for many international health and nutrition projects . So I plan to start my blog with my new ideas about Indian recipes .

Today I have made a delicious dessert especially for Diwali Occasion . This is a very easy to make recipes.My family enjoyed it too ! You can store it in an air tight container.

Ingredients :

1. 3 Cups ( 24 oz ) Gram flour or chickpea flour ( Besan )
2. 2 cups fresh coconut crust
3. 1/4 cup ghee(if you want to make it vegan use almond butter)
4. 1 cup milk(for vagan use almond milk)
5. 1/2 cup Caju ( 50 gm/1.5 oz )
6.3 cups sugar

Preparation :

1. Mix all the ingredients except ghee .
2. Heat the ghee…

View original post 136 more words


Potol Posto (Stripe gourd with poppy seed)

Potol Posto (Stripe gourd with poppy seed)

Potol Posto (Stripe gourd with poppy seed)

Potol Posto (Stripe gourd with poppy seed) is a famous Bengali cuisine and you can make this delicious and easy dish within 20 minutes. Potol is the other name of Stripe gourd or you can call it Parwal.I have adapted this from my Grandmother.

Poppy seeds are sweet and nutty in taste and can easily enhance the taste of any vegetable dish. These small kidney shaped seeds have no narcotic properties, because the fluid contained in the bud that becomes opium is present only before the seeds are fully formed. Methi / fenugreek seeds are other ingredients here to help you make a very good flavored dish. Good thing is, kids will love it too much as like as my girls and you can make this with any other vegetables as well.

You all know that, Poppy seed are good source of fatty acid, magnesium and zinc. Apart from this it is effective for constipation, abdominal irritation, inflammation and fever. As an Ayurvedic medicine poppy seeds are ground to paste to make a skin rejuvenating moisturizer. Without much ado, here is the recipe:


• 500 gm Potol/Parwal/Stripe gourd
• 1 tbsp mustard oil( you can use vegetable oil)
• 4 tsp Posto (poppy seeds)
• 2 green chilli’s
• 1/2 tsp turmeric powder
• 1/4 tsp fenugreek seed
• ½ tsp salt or as per taste
• ¼ tsp sugar or as per taste


• Grind poppy seeds and green chili together to get a paste.
• Peel off the stripe gourd and give a slit lengthwise.
• Heat oil in a pan and saute them for 10 minutes on low flame until becomes tender. Take it out from the oil and keep aside.
• Add fenugreek seeds to this preheated oil.
• Now add poppy seeds paste and turmeric powder and little water. Fry the masala for 5 minutes on low flame.
• Add cooked stripe gourd, salt and little sugar. Add little water and stir for a couple of minute. Cover it and let it cook for 5 minutes. Remove it from fire and pour in a serving bowl.
• Serve hot with steamed rice.

Duration: 20 minutes

Serves: 5

Nutritional Information:

Amount Per Serving
Calories 93.8
Total Fat 4.1 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 236.4 mg
Potassium 364.3 mg
Total Carbohydrate 15.0 g
Dietary Fiber 0.3 g
Sugars 0.5 g
Protein 2.3 g

Leave a comment

Semai-er Payesh  /Vermicelli Milk Pudding /(Vermicelli Kheer)

Eveday I get lots of visitors to my blog from Bangladesh ….Today is Ed and Ed Mubarak to all My friends with the preperation of Ed special Recipe : Semai-er Payesh /#Vermicelli Milk Pudding /(Vermicelli Kheer)



We decided to organize  a dinner party with our favorite dish like Luchi Alur dum  ,Payesh ,chatni  etc when my sister and mother suddenly had came to my house last weekend,. We were so much happy for their surprise visit. After sometime the thunder storm started, it was dark outside for the power cut and heavy rain was pouring .I was feeling excited for that interesting ambience and fantasies about our candle light dinner…:) This monsoon time in Kolkata, kalboishakhi jhor  (A terrible thunder storm with heavy rain) comes now and then.We all are very much fond of the payesh and decided to make the semai payesh and have it after our dinner. My sister was happy to assist me in kitchen while chatting with me. Mom was throwing her tips like  not over boil the dish ,not to add too much cardamom over the dish etc etc., My daughters…

View original post 283 more words