Sabo dane ki tikki (Tapioca pearls’ snacks)

I tried this for the first time today and tried on a friend. And she loved it. 😀

And the second round was tried on my husband when he came home after work. And that went well too. Mission successful 🌸🌸🌸


1. One boiled purple sweet potato (this is optional)

2. Two boiled normal potatoes (medium to large size)

3. Green onions (take only the green part of two green onions – finely chopped)

4. Garlic clove (1, finely chopped)

5. One green chilli (finely chopped)

6. Coriander leaves (1-2 tbsp)

7. One bowl of sabo dana (Tapioca pearls) – 100 gram – soaked in equal amount of water

8. Salt to taste

9. Zeera (Cumin) seeds – 1 tsp

10. Chat masala (optional)

11. Oil for frying


1. Take the soaked sabo dana and try to crush one or two sabo dana with your fingers. If it does it crush easily then let it soak more. In my case, I microwave the sabo dana for two minutes to make sure that all the sabo dana was properly soaked and soft. This should give you a kind of sticky starchy mixture. If there is excess water left then throw away the extra water and keep back the sabo dana mix. Now add mashed Potatoes, mashed sweet potato, zeera, onion green, garlic, salt, coriander, chilli and chat masala.

Basically everything is to be mixed together.

Mix the whole thing nicely.

Take a little oil (approx. 2-3 tbsp) in a flat non stick pan. Put some oil on your palm. Take approx. 1.5 tbsp of mixture and shape it into a ball. Now gently press the ball and make it a bit flat. Do the same for the remaining mixture.

Carefully arrange these flattered balls (or tikki) in the pan. Keep the flame on low-medium. Cover and cook one side for 10 min. Now remove the cover and turn the tikki upside down.

Cook the other side under a cover for 5 min. Then take off the cover and cook this same side for another 5 min. This will make sure that the tikki is thoroughly cooked. Now increase the heat and roast the two sides until they are crispy brown. Take out the crispy tikki on a kitchen towel.

Serve with a dip of your choice.

Carrot and Kale soup

Simple, tasty and elegant are the three words that come to my mind when I think about this soup. It was again a creative elaboration from what was available in my refrigerator that day. And it turned out good.


1. 10-11 carrots (peeled and chopped into pieces of approximately 1 cm)

2. 2 Kale leaves – roughly chopped

3. 1 yellow onion – finely sliced

4. 2 garlic cloves – finely chopped

5. 3 twigs of thyme

6. Olive oil and salt

7. Water

8. Pumpkin seeds roasted (optional)

9. Black pepper (optional)

10. Vegetable bulliong (1 tablet).


Wash and prepare all the vegetables as per the Ingredients list. Take a big wok. Add around 2 tbsp of olive oil. Now add onions and garlic and fry until they are translucent. Now add carrots and Kale. Add thyme twigs. Add water to cover the vegetables and let this boil on medium heat until carrots are soft. Add the buillong along with the cooking vegetables. Add more water if needed. Add salt either after boiling or already while boiling.

When the carrots are softened, remove the thyme twigs and let this cool for a while.

In the meantime toast some bread to serve on the side. Put some salt on the toasted bread and keep aside for serving.

Take a grinder and grind the vegetables and water to a smooth soup.

Pour the soup into deep bowls and top up with roasted pumpkin seeds. Sprinkle black pepper on the top if you like it.

That’s it. Ready to serve.

Enjoy. Hugs. ❤️


Eggless banana cake

Sometimes when one tries to make something out of whatever is lying around at home, amazing things happen. One such thing happened today with this banana cake. And my husband, who is very honest about food (annoying sometimes), ate a big piece without even me offering it. So bingo! This worked and tasted super nice.

Preparation time: around 15 min

Cook time: 30-35 min

Measure: use the same cup (whatever you like to use) for the whole recipe. You would not go wrong. I used a simple tea-cup for measurements


1. Three ripe banana (puried into a smooth paste). This was around 2.5 cups of puree

2. Sugar – 1/2 cup plus 1 tablespoon (tbsp) more

3. Vanilla- sugar – 1 tbsp (If you don’t have this simply replace with normal sugar)

4. Vanilla essence – 1 tbsp

5. Molten butter – 1/2 cup

6. All purpose flour (maida) – 1.5 cups

7. Baking powder – 3/4 teaspoon (tsp)

8. Baking soda – 1/2 tsp

9. A pinch of salt

10. Milk – 1.5 tbsp

11. A little butter for greasing

12. Chopped almonds – 4 tbsp


Pre-heat the oven at 180 degree centigrade for around 10-15 min.

Sieve the all purpose flour, baking soda, baking powder and salt in a bowl and keep aside. Let us call this the flour-mix.

Take the banana puree in a large mixing bowl. Add the sugar, vanilla sugar and mix well until all is blended together. Now add in the vanilla essence and mix well. Finally add the molten butter and mix well.

Now add half of the sieved flour-mix and mix well gently. Don’t be too bothered if it starts to lump a bit. Keep mixing. Now add the remaining flour-mix and again mix well. Now add the milk and start folding the batter over itself. Do this until all the lumps are gone.

Take a little batter and try to pour it into the bowl from above. It should fold like chocolate or more like silk cloth folding on top of itself. If this is not happening add a little more milk (around 1 tbsp more). The batter must not be too flowy either.

Now add half the almonds and mix well.

Grease a baking- form with some butter. Pour the mixture in it and tap gently so that it is evenly spread all the way. Finally top up with the remaining almonds.

Bake the cake by placing the baking- form in the middle of the oven on a baking mesh or baking oven-tray. Check after 25 min – insert a toothpick in the centre of the cake. The toothpick should come out clean.

If not, bake more. My cake took around 35 min to bake.

When done, take the cake out of the oven and let it cool down for another 10-15 min. Carefully take the cake out of the baking form and cut into pieces.

You are ready. Enjoy.