Urban Food


Taste that lingers


Semolina 1 cup
Cashew nuts 1teaspoon
Rose petals
If rose petals not available, rose essence or rose water
khoya (whole milk boiled and reduced to milk paste)
cardamom powder

Fry separately semolina and cashew nuts to golden brown hue in ghee. Keep the cashew nuts separate for later use. Add a few rose petals (if not a tea spoon of rose essence or rose water) to semolina and mix it well and cook with the lid on. After the halwa is well cooked add khoya (milk boiled to milk paste) and cardamom powder. Let the mixture thicken and add a tablespoon of warm ghee to give it a pleasant aroma. Garnish it with roasted (broken) cashew nuts. Served hot or cold it is bound to tickle the palate. GulabHalwa is simply a caramalisedhalwa with some nice rose petals or rose water essence forming part of it. It can be served as dessert too and lasts for as long as a month if stored in a cool dry place. A fortnight is enough to finish off the tasty halwa.


Veggie Taco Salad

Ingredients Unit Unit Qty
Iceberg lettuce 1000 gm 100
Sweet corn kernel charred 1000 gm 20
Tomato salsa 1000 gm 30
Refried beans 1000 gm 30
Chipotle sour cream 1000 gm 10
Avocado 1000 gm 20
Fresh coriander 1000 gm 2
Jalapeno chopped 1000 gm 5
Lemon juice 1000 gm 5
olive oil 1000 gm 5
Salt 1000 gm 2
Black pepper 1000 gm 1
Nachos strips 1000 gm 30
Total weight of ingredients: 260
Weight after wastage: 256
Weight per piece: 250
Total pieces in recipe: 1
Number of pieces in 1 sku: 1
Total weight per sku: 250

Clean & wash iceberg lettuce, drain excess water & keep aside.
Assemble lettuce & top with charred corns, tomato salsa, refried beans, avocado
chopped jalapeno, fresh coriander.
Squeeze lemon juice, add salt, black pepper & olive oil to the salad & mix well
Sprinkle fried nacho strips all over & top with a dollop of chipotle sour cream
Serve from Live counter
Grammage: 250 gm

Meal in bowl


For dressing
• 1 cup curd
• 2 slice of whole wheat bread
• 1/4 cup water
• 1 table spoon honey
• 1 tea spoon pepper powder
• ½ tea spoon mustard paste
• Salt to taste

For Salad
• 1 cup diced potato & carrot (boiled)
• 1 cup diced 3 colour bell peppers (red, yellow & green)
• ½ cup diced cucumber
• ½ cup diced apple

For Garnish
• 2 table spoon finely chopped mint leaves
• 2 table spoon pomegranate seeds
• 1 table spoon flaxseeds

• Mix all dressing ingredients in mixture jar and blend it properly.
• In mixing bowl add all diced vegetables and fruits and mix well.
• Pour dressing over chopped fruits & vegetables toss well, adjust the seasoning if

required(salt as per your taste)
• Garnish with chopped mint leaves, roasted flax seeds &Pomegranate seeds. Serve chilled.

Preeti Thakkar is a Food Expert with over 24 years of experience. She has a variety of cookery shows to her credit. She is also author of ‘Swadsarita’



Words: Komal Rao

Crispy chips are all time favorite for kids and elders. These healthy delicious chips in two mouth-watering dips can make for good replacement to the ones available on shelves. Nutritious, fresh and minus preservatives all these crunchy chips need is just making two dips – one in tomato onion sauce and other in cheese yogurt!

Finely chopped onion – 2 medium size
Finely chopped tomatoes – 3 medium size
Ground black pepper -1 tea spoon, chili flakes-1 teaspoon, oregano 1 tea spoon, tomato ketchup 2 table spoons (optional), salt

Mix ingredients in a bowl. With a masher mash and mix well.
Shift it to serving bowl and keep it in fridge for an hour.


Hung Curd (with whey drained) 2 cups
Cheese cubes 2
Finely chopped spring onions 1 cup
Oregano 1 tea spoon
Salt to taste
Black pepper powder 1.5 tea spoon
Finely chopped capsicum 1 small cup
Finely chopped green chilies 1 tea spoon

Take hung curd in a bowl and beat it well. Add all ingredients with grated cheese. Mix well and let it cool in fridge.

Serve to bring life to your favorite crispy chips!




By: Komal Rao

In today’s fast-paced life we need to have food that is healthy and quick to make and of course tasty. Vegetable wrap is one such item – an all-time favourite with kids as well as grown-ups.

For stuffing (serves 4/6 persons):

• Carrots – 2 pcs – peeled and chopped in long slices
• Capsicum green, red and yellow – 1 each
• Shelled sweet corn – 1 cup boiled
• Onions – 2 medium size sliced long
• Cheese optional
• Boiled and mashed potato medium size – 2 optional
• Oregano, black pepper, salt to taste, and red chilly powder, one lemon or 1 tea spoon amchur (dry mango powder)
• Black Sesame Seeds (optional)

For wrap

• All-purpose flour or whole wheat flour – 2 cups
• Corn flour – 1 cup
• Salt and black pepper and ajwain to taste
• Water to mix flour



• Mix flour, salt, pepper, ajwain and 1 tea spoon of oil and water to knead a soft dough
• Cover and leave on the side for an hour
• Take a tea spoon of olive oil and once hot add onions and other vegetables
• Sauté well and once semi-cooked add the mashed potato and salt, pepper, red chilly powder and some lemon juice or amchur powder (dry mango powder) if required for tanginess
• Mix well and remove from flame
• Now roll out large breads – 12”(rotis) from the dough and cook on a flat pan
• Once ready stuff the vegetables, grate some cheese and make a roll
• Alternatively you can roll the wraps when you are free and store them in fridge
• Ready-to-use wraps available in market
• This is a wholesome meal and healthy as well

We shall see some more wrap recipes in our coming issues.

Happy munching!


Words: Komal Rao

Pongal is festival time and tamarind rice is a popular dish. Here is the traditional but quick method of making it

Rice -2 cups
Tamarind pulp – 2 serving spoons
Ground nuts -1/2 cup
Chana dal – 1/4 cup
Ginger and green chili paste – 2 spoons
Curry leaves
Whole dry red chillies – 4/5 pcs
Oil – 2 spoons for tempering
Turmeric – 1 tea spoon
Salt as per taste


Cook rice separately so that it is cooked nice and fluffy. Then heat oil in a pan, and fry groundnuts.

Then add Chana dal and fry till it turns golden brown. Add mustard seeds, ginger, chili paste, cumin, curry leaves, red chillies, asafoetida and fry well.

See that the sequence of adding ingredients in tempering is followed. Now add tamarind pulp and turmeric. Once the pulp is cooked well add to the cooked rice and mix well and add the fried groundnuts.

Tamarind and spice can be adjusted as per one’s taste. This will serve 4/6 people. Enjoy tamarind rice with some Payasam (milk sweet).