Spring Berry Salad

Call this the spring salad or even summer salad, or any other name of choice but this is good for any day of the season. One glimpse of this vibrant colored salad is enough to brighten my mood and cheer me up. I would not mind eating this every day, provided somebody else makes this for me (of courseJ). The flavors and the vivid textures of fruits, vegetables and nuts blends in so well, that while enjoying the flavors you may not realize that you are eating something so healthy.

The inspiration for this salad comes from Jaya. We had been to her house for dinner when she and her husband treated us to this filling, wholesome salad. As if this was not enough the salad was followed by scrumptious poori bhaji, daal and panna cotta dessert.

Do not cut the veggies and fruit in advance and mix them together as it might get mushy. Chop them just when you are about to make the salad. Feel free to change the ingredients (fruits, vegetables) and the dressing depending on your preference and taste. DH prefers just oil, pepper and lemon juice for the dressing, while I love the Raspberry vinaigrette which is both tangy and sweet for this salad.


  • 3 cups spring greens  mix( I used the store bought one)
  • 4-5 strawberries (stem removed and chopped)
  • ¼ cup blueberries
  • ¼ cup pineapple (chopped)
  • 3/4 cup of chopped cucumber
  • ¼ cup chopped carrots
  • ¼ cup chopped onions
  • 1 medium tomato (chopped)
  • ¼ cup chopped walnuts
  • Grated parmesan cheese (as required)


  • 1 Tbsp oil
  • Crushed pepper
  • Lemon juice 

Other suggestion: Raspberry vinaigrette/ Balsamic Vinaigrette 


  • In a big bowl add the greens and make a bed of it. Next add the chopped veggies, fruits and mix them well.
  • Transfer to serving plates and add the dressing as required. Grate parmesan cheese before serving. 

Dry Mushroom Curry/Mushroom Fry Recipe

Growing up, mushroom was a rarity and something that did not get cooked often in our kitchen. But after living in the US for a while, I have developed an acquired taste to it and now beginning to like it. On the other hand DH and the kiddo have had no problems and like pretty much anything made with it. This dish was something that DH made for the kiddo over the weekend and we all enjoyed it.

This is a no-fuss, straightforward recipe which do not require too many ingredients. While preparing this dish, DH added only half of the tomato as the kid is not too fond of it, but we recommend adding at least two tomatoes while cooking otherwise the curry might get too dry. Also feel free to change the spices based on your own preference.


  • 4 cups mushroom( cleaned and chopped) ( I used button mushrooms)
  • 1 cup onion (chopped)
  • 2 small tomatoes
  • 1 Tbsp ginger garlic paste
  • 1 tsp chilli powder
  • ½ tsp Garam masala
  • 1 tsp Coriander powder
  • ½ tsp cumin powder
  • 1 tsp mustard seeds
  • Lemon juice
  • 1 Tbsp Oil
  • Salt (per taste)


  • Wipe the mushrooms with damp paper towel or cloth. Do not soak them in water. After it is dry chop them to pieces.
  • Heat oil in a wide pan and add the mustard seeds. When they splutter add the ginger garlic paste and cook. Next add the chopped onions and fry till they become translucent.
  • Add chopped tomatoes, salt and continue to stir until they have become soft.
  • Add garam masala, coriander powder, cumin powder, red chilli powder and mix well.
  • Add the chopped mushrooms, little sprinkle of water and cover with lid. Mushrooms do not take a long time to cook. After a minute remove the lad and stir well.
  • Remove from heat and add the juice of lemon. Toss gently. Serve hot along with Rice, rotis.

Stuffed Capsicum/ Bharvaan Mirchi

Indian style stuffed vegetable dishes that I know of are notorious for being complicated and time consuming. What with the roasting of spices, grinding, stuffing and cooking it can take up a better part of the day. I have this experience while making the stuffed brinjal, a traditional coconut based stuffed dish. 

But this stuffed bell pepper dish on the other hand is quite easy to dish out and looks elegant too. There is no roasting of spices or grinding and since the capsicums are baked, they do not require the baby sitting. I am really excited about this recipe, so without much talk let’s get started and make the potato stuffing shall we? 

Ingredients for the filling/stuffing – potato bhaji:  

  • 1 big potato (peeled and boiled)
  • 3/4 cup of chopped onion
  • 2-3 green chillies  paste
  •  2-3 grated garlic (optional)
  • 1 tsp fennel seeds (finely crushed)
  • ½ tsp coriander seeds powder
  • ½ tsp turmeric powder
  • Juice of a lemon
  • ½ tsp Mustard seeds
  •  ½ tsp cumin seeds
  • Salt to taste
  • Oil



  • Mash the potato using a potato masher or the back of a spoon. If there are small lumps that is fine. Keep aside.
  • Heat a heavy bottom pan, add oil. Then add mustard seeds, jeera seeds and allow it to splutter.
  • Next add grated garlic and mix well. Add the chopped onions along with green chilli paste, salt and sauté until the onions have turned transparent.
  • Add turmeric, salt and crushed fennel seeds, coriander seeds powder and give it a quick toss. Add the mashed potato and mix thoroughly.
  • Keep covered for a minute or so. Check for seasonings and adjust taste accordingly.
  • Note: This bhaji/filling should be spicy, hot in taste.
  • Finally add the juice of lemon and add some chopped coriander leaves.


Now that the filling is done, let us proceed with stuffing into the capsicum and baking


  • 3 big capsicums/bell pepper (any color)
  • Oil
  • Salt
  • Stuffing(potato bhaji) see above 


  • Pre-heat oven to 400 F. Grease a baking sheet and keep aside.
  • Wash the capsicum/green peppers well and pat dry with paper towel.
  • Take one capsicum and cut into two nearly equal halves. Remove all the seeds and pith from the inside and discard.
  • Brush each of the pepper inside out with generous coating of oil and also sprinkle very little salt on the inside.

  • Fill each green pepper with the potato bhaji. Press down so that they are well filled.
  • Put these to the baking sheet and transfer it to the pre-heated oven.
  • Bake for about 35-40 minutes until the skin of the bell pepper looks pale and cooked.
  • Optional: You can additionally broil it on high for 1 minute until the tops are crisp and brown. 
  • Note: You can fill these peppers with filling of your choice like rice, paneer stuffing, coconut stuffing etc.