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Flax seed raita

Ingredients :

  • 3 Tbsp. flax seeds
  • 1 cup bottle gourd, grated
  • 1 cup curd (low fat)
  • 1/2 cup mint leaves, finely chopped
  • 1 1/2 tsp cumin seeds (coarsely ground), roasted
  • to taste salt
  • 1 Cup water

Method :

  • Combine the bottle guard with water. Cover and cook on a medium flame for 4 minutes.
  • Combine all the ingredients, including the cooked bottle gourd in a deep bowl and mix well.
  • Refrigerate for at least 1 hour and serve chilled
Dried strawberry and cream cookies
  • 1 cup chopped dried strawberries
  • 2 1/4 cup flour
  • 1 cup white chocolate chips
  • 1 egg, plus 1 yolk
  • 2 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, room temperature
  • 1 cup light brown sugar


  • Preheat oven to 350°
  • IN bowl of stand mixer cream butter and sugar together until light and fluffy, about 2 minutes. scraping sides as needed.
  • Add in egg and yolk and beat until mixed well. Add vanilla.
  • With mixer on medium mix in your baking soda, baking powder and salt. Beat for 30 seconds until combined.
  • Turn mixer to low and mix in flour until evenly incorporated.
  • Stir in strawberries and white chocolate chips
  • Place by heaping tablespoon or cookie scoop onto a parchment lined baking sheet and bake for 9-11 minutes until edges are lightly golden.
  • Allow to cool on a cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
Dried Blueberry Bread
  • 1 cup Dried Blueberries
  • 1/4 c Finely ground pecans
  • 1/4 c Light brown sugar
  • 1 tsp. Vanilla extract
  • 1 Egg
  • 3/4 cup  Sugar
  • 1/2 cup   milk
  • 1 Pinches salt
  • 1 tb Orange zest; finely chopped
  • 1 cup  Orange juice
  • 1/4 tsp. Ground cinnamon
  • 2 tsp. Baking Powder
  • 2 tb Flour
  • 1 tsp. Orange zest; finely chopped
  • 4 tb Unsalted butter; room
  • 2 cup  All-purpose flour
  • 3 tb Unsalted butter; room


  • Placed the dried blueberries and orange juice in a small saucepan and bring to a boil.
  • Remove from heat and let sit 30 minutes, then drain. 2. Preheat oven to 375 degrees F. Butter a 9 x 5-inch loaf pan.
  • Mix together the brown sugar, pecans, flour, butter, orange zest, and cinnamon in a small bowl and set aside.
  • In a medium bowl stir together the milk, vanilla, butter, and egg until smooth. Sift the flour, baking powder, and salt together and fold into the wet ingredients.
  • Fold in the reserved blueberries and orange zest. Scrape the batter into the prepared pan and sprinkle with the topping.
  • Bake for approximately 50 minutes until the topping is golden brown (if a toothpick is inserted into the center it should come out clean).
  • Cool in the pan on a wire rack for 5 minutes and remove.


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