About Us!

My name is Swathi (Ambujom Saraswathy), and I was conceived and gotten Trivandrum Kerala, India and as of now living in Texas USA with two children and hubby. In the wake of completing my PhD in Microbiology I got opportunity to work in Japan, Sweden and US as a major aspect of my postdoctoral examinations. I got hitched in 2004 to an awesome individual who bolsters me in all things and had my first conceived young lady in 2009 and afterward had a child on 2012. In the wake of having children, I like to deal with kids and began this blog as side interest. I used to compose my plans, and once in a while the ones that I found from cook books and different locales in my note pad. I had finished right around two books, when my hubby said why you don't begin composing a blog. That will be a put down online account contrasted with these books. I began blogging as a set up account for my little girl who sometime may be keen on cooking. I constantly needed to trade thoughts and get tips from others about different dishes. Furthermore, all the while on the off chance that I could helps other people, at that point it would be an incredible inclination. Indeed a peruser has heaps of choice to take a gander at different nourishment web journals. The Veg Food kitchen contains plans tried in my kitchen and it has been affirmed by two little children and my nourishment energetic hubby. I generally attempt to give a legitimate choice about the dishes; in the event that it is bombed I won't stop for a second to place in the blog. I generally think about the individuals who set aside the effort to peruse my web journals and maybe burn through their effort and esteemed materials in making this dish. Henceforth I generally make a point to give a definite thought of what you can expect with a dish and clarify altogether the bit by bit with pictures and clarifications and the estimated time you have to make the dish.

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Take a pan, add butter, oil and heat it. Add very finely chopped onions, saute for few minutes until the onions turn soft. Add ginger garlic paste and saute for few minutes to get rid of raw smell. Add green capsicum and saute them until they turn soft. Add very finely chopped tomatoes and cook them until they turn soft. Add salt as per taste, red chilli powder, pav bhaji masala, mix well and cook the gravy until oil starts leaving the sides. Add boiled matar/green peas, boiled and peeled potatoes, mash the veggies with a masher. Add some water, butter, red food color, chopped coriander leaves, mash again until all the ingredients are mashed well. Add some salt if required and mash it again. Cook the gravy for few minutes on low flame and add little more water if the gravy is too thick. Add crushed kasoori methi, mix well. Cook for 2-3 minutes. Add some lemon extract, add some freshly chopped coriander leaves. Mix well. Switch off the flame. Toasting the pav: Take a pav and slit the pav in between. Take a tawa/gridle, add butter and heat it. Toast the pav well with butter. Serve the pav with bhaji. Garnish with onion rings, lemon wedges and chopped coriander leaves. Serve hot.


Cut the florets of gobi or cauliflower and blanch them in water for a while and then strain the florets for using. In a blender, add freshly grated coconut, cashewnuts, blend them well and make a fine paste of the mix by adding little water. Place this paste aside for later use. Take a pressure cooker, add oil and heat it. Add cumin seeds, bay leaf, slit green chillies. Add finely chopped onions, curry leaves. Cook the onions until they turn slightly soft. Add ginger garlic paste and saute for few seconds. Add salt as per taste, red chilli powder, turmeric powder, mix well. Cook the masala for few minutes on low flame. Add the blanched gobi florets and give a mix. Add the chopped tomatoes, mix, cover the lid and cook for 2-3 minutes on low flame. Add the blended masala paste of coconut and kaju into the curry, add garam masala powder mix well. Cook the masala on low flame until oil leaves the sides. Add some water, check for salt and add if required. Cover the pressure cooker lid and pressure cook for 1 whistle. If pressure cooker is not used then, cook the gobi kurma by covering the lid until the gobi gets tender and soft. Lastly, add some freshly chopped coriander leaves and mix. Switch off the flame. Serve hot with rice or chapathi.


Firstly, take a pan, add oil and heat it. Add finely sliced onions, saute and cook them until they turn soft. Add salt as per taste. Cook the onions until they turn slight golden in color. Keep stirring in between. Add slit green chillies and cook until the onions are nice and golden. Add red chilli powder, turmeric powder, coriander leaves. Mix them well and cook the masala well for few minutes on low flame. Add some water and give a mix. Break the eggs and add them into the masala. Add some freshly chopped coriander leaves. Cook the eggs for few minutes on low flame. Flip the eggs and cook the other side too for few minutes on low flame. Make sure both the sides of the eggs are cooked well. Once done, switch off the flame. Here I have fried the onions until they turned golden in color and little late can make the onions burn and spoil the curry.Therefore, one has to be very careful in cooking the onions and not let them cook until they reach a stage where they can burn if little late in adding the spices.


Firstly wash all the bhindi under running water, strain the bhindi so that they are free from water. Wipe the bhindi with a cotton cloth and make sure the bhindi is all dry. Cut and discard the head and tail of the bhindi. Cut the bhindi into pieces large or medium size. How to cook the bhindi masala: Take a wok or cooking vessel. Into it add oil and heat it. Add the sliced onions and saute for few seconds on medium flame. Lower the flame, add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste, mix well. Cook the masala until oil leaves the sides on low flame. Add the cut pieces of bhindi into it, give a mix carefully. Allow the bhindi to cook well for few minutes on low flame. Add the chopped tomato pieces, give a slight mix. Cover the lid. Cook the bhindi for 10-15 minutes on low flame. Give a mix carefully. Add freshly chopped coriander leaves, mix. Cook for few more minutes. Once the bhindi is cooked soft, switch off the flame. Serve hot with phulka or chapathi.


Ramadan is almost around the corner and I would suggest to have chunks of this fruit or make a juice out of it quickly as empty stomach develops more heat inside the body and once we break the fast with dates, this is the best fruit to be followed that gives a big relief to the tummy along with the refreshing drinks. Cut the watermelon into two haves and then try to divide the half part into more parts and cut the pinkish pulp into small cubes using a knife. Making watermelon juice: Take a blending jar, add the watermelon cubes into it. Add sugar as per requirement. Add mint leaves. Close the lid of the jar and blend the juice well. Take a bowl and with the help of a strainer, strain the juice. Add black salt and lemon extract into the juice. Stir well. Discard the seeds. Take serving glasses, pour the juice into the glasses. Add ice cubes into the glasses. Serve chilled. Notes If the watermelon is sweet then take care of the quantity of the sugar added while blending the juice or sugar can be skipped if the fruit is too sweet. If the watermelon is less sweeter then do add sugar as per requirement or as per the sweetness preferred. Adding mint leaves is totally optional and they can be skipped if the taste of mint is not suitable. Adding ice cubes at the end or while blending can be opted according to one's choice. There are some watermelons where seeds are not attached to the pulp and in such cases juice need not be strained and directly served.


Take a mixing bowl, add 500 gms of curd into it and beat it well. Add besan approximately 7-8 teaspoons into the curd, keep adding little by little water gradually and mix the curd and besan without any lumps with the help of a beater or the simplest way is to blend this mixture in a mixer grinder. Now add 3 to 3.5 glasses of water into the curd besan mixture and mix it well. Beat or mix well without any lumps. Keep this mixture aside. Step 2 (Making a spice paste): Now take a small bowl, add salt, red chilli powder, turmeric powder, ginger garlic paste, roasted coriander seeds powder. Make a paste of these spices by adding some water, mix well without lumps and keep aside. Final step (Cooking of the kadhi): Take a cooking vessel, add oil and heat it. Add mustard seeds, cumin seeds and let them splutter. Add dried red chillies, saute them. Add curry leaves and allow them to crackle (stay far away). Saute the masala on low flame until oil starts appearing at the corners. Now add the curd and besan batter which has been mentioned in step 1. At this stage keep stirring continuously as the batter is added to get rid of lumps. Keep stirring for few minutes. Add some fresh curry leaves and chopped coriander leaves. Adjust salt by checking it and add if required. Bring the kadhi to a boil. Cook the kadhi for 15 to 20 minutes on low flame. Switch off the flame. Add the deep fried pakoras into the kadhi. Serve the kadhi with hot cooked rice or roti or paratha

Our Team

Mary Jane

Head Chef

Peter Parke

Head Chef

Jennifer Watson

Head Chef

Steven Wilson

Head Chef

  • Tawa paneer came out very well!! All of us enjoyed the delicious dish. This was served with puri and it turned out to be a wonderful combo.

    Amit Singh - visitor
  • This capsicum sandwich recipe is really amazing. I love this recipe and want to cook it at my lunchtime. This recipe is also delicious and healthy. Thanks for sharing such an awesome recipe.

    Deepika Brar - visitor

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