Strawberry & Mars Dip Sauce

Hello again,


Eating fruits for snack is more refreshing and fun for adults and kids especially when it’s strawberry fruit snack. Food presentation plays a great role in tempting our eyes and makes you want to taste it.

Personally I love making snacks and starters more than sweet dishes and halwas, because they taste different and my entire family gathers around to finish it up, so we have a lovely tea and snack party gathering in the evenings.


preparation time:



  • Cream
  • 2 Medium Mars Bars *or 1 Cadbury bar*
  • Strawberry *or any other fruit*
  • water to melt the chocolate bars

How to:

Wash the strawberries or what ever fruit you are using, and keep it aside to dry.

Boil water and pour it in a mug, cover the mug with a bowl that fits the mug and put mars bars in it and smash it gently, as soon as it becomes soft or in liquid form add 3 table spoons of cream and mix well. And it’s ready. The heat coming from bottom of the bowl helps the mix chocolate with the cream well.

Don’t microwave the chocolate because it becomes hard sometimes and you might face difficulty in preparing the dip sauce.



Take one or two large doilies paper and place them square ceramic bowl or dish. Put your chocolate cream dip in a small ceramic bowl and place the bowl in the center of the square ceramic dish. Start layering strawberries around the dip bowl and you’re done.



I hope you like this simple snack and dip, try it and give me your feedback. Ideas and suggestions are welcomed. 😀

Baked Eggplant Pakoras with White Sauce

I made this recipe up, I don’t know if there is a similar dish/recipe or not, because I have searched online but I couldn’t find any. So yes I guess I can take the credit.

It is very simple to make, and it can be made within 40 min.


  • 3 Eggplants
  • Cream
  • Maggie Cube
  • Seasoning
  • 5 tbsp Gram Flour
  • Mozzarella
  • Water
  • Frying Oil

How to:

  • For pakora batter, mix gram flour, salt pepper, coriander powder and add little bit of water for smooth medium consistency batter. and keep it aside. Personally I don’t like thick batters.
  • Cut 2 eggplants thick slices to make bottom layer, and last piece cut it thin slices for pakoras. season eggplants with salt and keep them aside till they lose water. It’s up to you if you want to throw eggplant water or add it to the batter. Personally i make thick batter and then add eggplant water to make it smooth medium. It gives the whole thing a different taste.
  • Place thick slices on your baking tray and bake them 10 minutes each side.
  • Dip the thing slices in the batter and gently place them in hot oil till they become crispy golden.
  • For sauce, i use normal cream that can be used in making sweets as well, i just add a little bit of water and one Maggie cube and let it cook for a while and take it of the stove.
  • Now when everything is ready, you just need to layers things up, take a baking dish place thick baked slices in it and pour some white sauce, and on top of the souce place eggplant pakoras and cover them with rest of the souce and add mozzarella on top and put it in the over for 15 minutes on 180 c.

I loved it, but next time i will keep both layers eggplant pakoras, coz pakoras taste was totally different and it was melting in my mouth.



Coriander Chutney & Tomato Chutney Recipe


Chutney or Chutni is basically a sauce and it can be of almost any vegetable. Mostly chutnies are made salty & spicy, but also some can be sweet if they are made of fruits. It is very easy to make chutney, and can keep it refrigerated for quite some time.

I love making Green chutni = Coriander & mint chutni, but i have tried making tomato chutni for the first time as well, and my family liked the tomato chutni more, because they are used to eating and tasting the green one, so it was something new for them.

Chutnies can be used for almost anything, sandwiches spread, dipping for snacks, mixing with anything to give some taste, or having it with lunch or dinner.

 Coriander & Mint Chutni:

Remember this chutni is spicy 😀


  • One fresh chopped corander bundle (Only leaves)
  • One fresh chooped mint bundle (Only leaves)
  • Fresh green chilli ( add 3 if you want it less spicy, 5 or more if you want it really spicy)
  • Two tbs chopped ginger
  • One chopped onion (medium sized onion)
  • One lime/lemon juice
  • One teaspoon cumin (zeera) powder
  • Salt
  • Black Pepper powder
  • water

How to:

Blend all the ingrediants together to get a smooth paste using little water. Cook the mixture on medium heat until it becomes thick and water is very less, this will let the chutni last long. Let it cool off then keep it in an airtight jar in the refrigerator.


To give it more taste, you can add tamarind sauce to the mixture and cook. Some blend tomato with it, and some add garlic to it and blend. It all depends on you how you want it or like it.

Not adding ginger and cumin powder to it will result in a tasteless but spicy chutni, and you don’t want this to happen to your chutni of course.


Tomato Chutni:

This one is spicy too.


  • 4-5 medium chooped tomatos
  • 3 cloves of garlic
  • 2 tbs of ginger
  • 1 chopped medium onion
  • green chilly or red chilly
  • 1 tbs or 2 of viniger
  • 1/2 lemon juice

How to:

Blend all the ingrediants together, you might not need water to smoothen the paste, but if you do just add little bit of water less than 1/4 cup. Cook the mixture until it becomes thick and water is less. Let it cool off and then keep it in an airtight jar in the refrigerator.

Coriander mint chutni & Tomato chutni