Sabudana Khitchidi…………….

I’ve made this yesterday for the very first time on my life and Thank God, it came out beautifully 🙂

1 cup medium size sago grains – soaked in 1 cup water for 5 hours
1 chopped onion
1 finely chopped potato
1/2 inch piece of ginger finely chopped
1 green chili, finely chopped
Finely chopped green corriander
Lime wedges
Cumin seeds

In hot oil add cumin seeds, chili, ginger and let it fry. To this add the onions and finely chopped potatoes, cover and cook till the potatoes are done. Now add salt, turmeric powder and asafoetida and mix well. Into this goes the soaked and strained (if there is any excess water) sago (sabudana). Mix thoroughly, add corriander and squeeze lemon juice on it. Serve hot





Baked Sausages and Rosemary Potatoes and carrots…………….

This is a simple, no hassle dinner recipe that is one of my favourites as it does not involve me having to stand in the kitchen all evening stiring and sauteeing things. Once you prep things, you can just sit back and relax for an hour 🙂

Ingredients (for 2 persons)
1 Pack of sausages
2 large potatoes (cut into quarters
3 carrots, cut in big pieces
3 flakes of garlic, chopped
1 large onion, sliced
Olive oil
Fresh springs of Rosemary and some dried Rosemary
(You can use your favourite herb – parsely, thyme, chives)

In a baking dish, put one teaspoon on live oil and dump the sausages in it. Stir well to coast the sausages.
In the second baking dish, add 2 teaspoons olive oil, salt, pepper, garlic, rosemary, onion, potatoes and carrots and toss it all well to coat evenly.
Put both the baking dishes in the oven at 200 deg for an hour or so, stiring every 20 minutes so that the vegetables and the sausages cook and don’t burn. Serve with ketchup and mustard






Carrots and Beetroots :)

Here’s an interesting twist to 2 salad vegetabes that most of us make a fuss to eat. Spicing it up a bit makes it more palatable and enjoyable:-

1/2 kg grated carrots or finely chopped cooked beetroots
Few curry leaves
Any powder masala you already have at home (Chicken curry, bottle masala, vegetable masala)
Rye (mustard seeds)

Heat oil in a large wok, add to this the rye seeds and let it splutter. Now add the curry leaves and the carrots/beetroots and stire fry. Add some salt, 1 teaspoon of your chosen masala powder and mix it up. Cover and let it cook for 6-7 minutes. You want to vegetable to be crunchy when served.
Serve as a side-dish 🙂

Beetroot vegetable

Carrot vegetable


Come Walk With Me………………

Come Walk With Me is my first book that I’ve written and published on
You can find it by going to and in the search column just type “Come walk with me by Mellita D’silva” and there it is 🙂

Its about me and a part of my life and what I did and made out of it. A part one motivational biography, there’s definitely more to come 🙂

Hope you enjoy it.