Hey guys!

I’m back on the blog after SO long. If you want to know where I’ve been make sure to check out this video. I talk about everything that has been going on my life, the truth about blogging and vlogging and future updates:

Anyway, moving on, now that’s it fall here in New York, I have been baking quite a bit and decided to try out this Vegan Banana Bread recipe! It really does taste as amazing as it looks. Hope you enjoy the video! Scroll down for the full recipe.


Vegan Banana Bread
Recipe type: Plant Based Baking
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
  • 3 mashed very ripe bananas
  • 2 tablespoons ground flaxseed
  • ⅓ cup almond milk
  • ¼ cup coconut oil, melted
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • ¼ cup plus 2 tablespoons brown sugar
  • ½ cup oats
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ cups whole wheat flour/all purpose flour
  1. Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside.
  2. In a large bowl, mash the banana until almost smooth. Keep aside
  3. Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla). Add the Banana
  4. Stir the dry ingredients seperately (sugar, oats, baking soda, baking powder and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
  5. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings- I used vegan dark chocolate chips
  6. Bake the loaf, uncovered, for 45 to 55 minutes, until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
  7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled.
  8. Slice the loaf once cooled. I love to spread it with vegan butter!
  9. will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for atleast 6 weeks!


See you next time 🙂

Quaker Oats: Healthy, Vegan Indian Recipes

Hi guys!

I am back again with some exciting news and a really helpful post!

To begin with, I am shifting to New York! I haven’t talked about this much (or, at all) and I thought today would be a good day to do so. I wouldn’t go into too many details since I do intend to hold a Q&A session, but I will be moving in August to pursue to a Masters in Media Studies from New School, New York.

So, now the fun part! Quaker Oats contacted me to be a part of their #BringYourTastiestBowl challenge to create two recipes that are healthy & delicious using their oats! The theme I will be going in for both the recipes is: State Pride.

Since I am shifting out of Delhi where I have lived for 23 years, it is definitely a huge change for me. Delhi for me, is more than just a city: it’s a synesthetic experience. I am a little nervous about moving all on any own across the seas to a completely different culture and environment. Though I have travelled a considerable amount, living in a different city all on your own can be a little daunting. I am sure, one of the things I will miss the most is home-cooked food, AKA ghar ka khaana.

So, in collaboration with Quaker Oats, I will be sharing two of my mom’s favourite recipes that I have grown up having. This is a really important experiment for me since not only will it help you all learn some really innovate ways to incorporate oats in your diet, but also serve as a little memory scape for me if I am lonely and missing mom and her delicious food.

Oats, needless to say are extremely good for our body and health. As many of you already know and have seen, I love using Quaker oats in many recipes: from Smoothies, Pancakes, Protein Bites to even face masks, Oats is my go-to ingredient. Oats being a whole grain, are really rich in fiber along with being an amazing source of protein. They increase appetite control-control hormones and also improve immune system defences.

If you think oats can be enjoyed only in the traditional way as a cereal with milk and fruits, you’re in for a big surprise! So here are my mother’s two favorite recipes that I have modified and worked on to make them healthier and quicker for you all to try out! They are really really close to my heart since they remind me of the food I have grown up eating- with just a little twist!

Recipe One: Oats Aloo Tikki




½ cup Quaker Oats

250 grams Potatoes (Approx 3 medium sized potatoes)

1 small onion chopped

1 inch ginger chopped

1 green chilli chopped

1 heap teaspoon anardana powder

½ teaspoon red chili powder

1 teaspoon roasted ground cumin (Zeera)

1 teaspoon cornflour dissolved in 1/4 cup of water

1/4 cup Mint leaves

1/4 cup Coriander leaves

1 tablespoon Olive Oil

Salt to taste

Air fryer OR Oven

1.5 cups water

Pressure cookerIMG_0888




In a pressure cooker, take 1.5 cups of water, ½ teaspoon salt and add in your potatoes for boiling. Pressure cook them till soft.

Peel and mash the potatoes and leave aside.

Mix the coriander, mint, onions, ginger, chilli, anardana powder, chilli powder and cumin together

Create thin potato patties (as shown in the pictures) and place about 2 tablespoons on the mixture on that circular base.

Take some more potato to cover the base layer. Make sure the tikki is sealed from all sides. Repeat the same for all the tikkis.

Take a big wide bowl and add 1 teaspoon of cornflour and quarter cup of water.

Take the tikki you just made and place it inside that bowl of the wet cornflour mixture for a couple of seconds each side. (This is so that when we cover the tikki with oats, they stick properly. This process is very similar to making French toast when you need to take the bread and cover it in the egg wash mixture).

Once your tikki is equally wet from all sides and coated with the cornflour mixture, place your oats in a plate and equally coat the tikki with them. Make sure the oats stick to the tikki properly. The oats wont stick if the tikki isn’t wet enough. Repeat this process with all the tikkis.

Take an oil spray or a table spoon of oil and lightly coat (using a brush or your fingers) the tikkis with the oil.

Place in an airfryer for 20 mins or a pre-heated oven at 180 degrees C for 20 mins.

Once ready, serve the tikkis hot with some chutney, chilli and lime.








Recipe Two: Oats Sambar Khichdi



1 Onion

½ cup Soaked Quaker Oats

¼ cup Soaked Moong Dal

1 potato

1 chopped Onion

1 Tomato

1 inch chopped ginger

1 chopped Green Chilli

¼ cup Corrinader

1 pinch Tumeric (Haldi)

Salt to taste

½ teaspoon Sambar Powder

2 whole Red Chillis

1 teaspoon Roasted Ground Cumin (Zeera)

1 teaspoon Mustard Seeds (Rye)

1 pinch Heeng (Asafoetida)

About 30-40 curry leaves (2 stems as shown in the picture)

1.5 teaspoon olive oil

1.5 cups of water









In a pressure cooker, pour the oil/ghee and let it heat.

Add the heeng, mustard seeds, curry leaves, red chillies and let them crackle for a few seconds.

Add the onions, ginger, green chillies and sautée them for another 15 seconds or so.

Add in the tomato and sautee for the another 15 seconds.

Add in the potato and sautee for another 15-20 seconds.

Add in the soaked moong dal (The moong dal should be soaked for approx 30 minutes in a cup of water and then drained) and sautee it for 20 seconds.

Add in the Cumin powder and Haldi. Let this cook for about 1.5 minutes.

Add 1.5 cups of water and close the lid of the pressure cooker. Put the flame on high and wait for 5-6 whistles.

Open the pressure cooker safely and add the soaked Oats (The oats should be soaked for approx 30 mins in a cup of water and the drained).

Add in the sambar powder.

Put the flame on low and stir the mixture. The khichdi would start thickening up.

(You can add a little more water if you want the kichdi to be more runny. I like it thick so didn’t add more water.)

Let the mixture cook for about 7-8 minutes.

Once ready, serve hot in a bowl with squeezed lime. Garnish with coriander leaves.




I hope you guys enjoyed the recipes and if you try them out send me pictures and tag me on instagram @melangeofmusings 🙂 What I love about these recipes is that they’re a healthier take on traditional foods that we have grown up eating but are not necessarily that healthy! I absolutely LOVED taking this challenge up with Quaker Oats by “bring in my tastiest” bowls of oats! You can do too and if you take part in this challenge, you have a chance to win tons of prices along with a grand prize of INR 50 lakhs!:

Check out this website for more details 🙂
Untill next time, lots of love!

Chocolate Banana Nice Cream


Hey guys!

Have you ever wondered how to to make those stunning acai bowls or nice creams that are flooded on Instagram? I have a delicious  recipe for you today where you can create your very own personalized nice cream without spending a bomb in any fancy cafe or health food store. Nice Creams are huge in the food and health world right and for good reason. To simplify, nice cream is nothing but ice-cream that is GOOD for you.  You can eat it for breakfast, lunch, dinner- anytime really. It works really well as a pre-workout meal or even as a dessert! The best part about nice-creams are that they need only ONE INGRIDIENT- Bananas

If youre feeling lazy, you can stick to the traditional Banana Nice-cream but if you want to be a little more creative, there are a plethora of flavours and toppings that you can opt

Also, these recipes don’t have any MILK, SUGAR, CREAM, EGGS and don’t require an ice cream maker either. So, they’re vegan and high carb that will give you your glucose punch and keep you happy and healthy through the day.

Chocolate & Banana Nice Cream
Recipe type: Dessert
Cuisine: Vegan
Serves: 1 cup (3 scoops)
  • 3 ripe bananas
  • ¼ teaspoon vanilla essence
  • 4-5 roughly chopped almonds
  • 4-5 squares of any dark chocolate chocolate you enjoy OR 1 tablespoon unsweetened cocao powder (If you want the ice-cream to be Vegan/Dairy free). If you're using the cacao powder, youll also need 2 spoons of water.
  • Any good blender- I use my Nutri bullet
  • Optional: Any toppings like dates, peanut butter, berries, coconut flakes, chocolate chips, sea salt, granola
  1. Take 3 ripe bananas, peel them and slice them up into 4-5 pieces each.
  2. Put them in the freezer for a minimum of 2 hours or overnight. I have a ziplock bag of frozen bananas where I keep using little at a time for different smoothies and desserts. That saves a lot of time and is very convenient since you can make anything you want without waiting for the fruit to freeze.
  3. Take them out of the freezer and let them soften a bit since it might take a toll on your blender to put them rock solid. However, make sure they're still totally frozen or else non-frozen, soft bananas blended will give a smoothie consistency.
  4. Put the frozen bananas into the blender. Add in the chocolate pieces and vanilla.
  5. If youre using the cacao powder instead of the chocolate pieces, it would be better to dissolve the powder into the 2 spoons of water in a little bowl first and then add it to the blender.
  6. Start blending the mixture. It may seem impossible at first due to the frozen bananas but thats why keeping the frozen bananas at room temperature for 5 misn or so helps. Slowly and steadily blend for about 2-3 minutes and keep checking the mixture. When almost done, add in the almonds and this time instead of using the blender, simply fold them into the ice cream using a spatula. The key is not over blend the mixture or else it would turn into a smoothie. The consistency should be chunky.
  7. Scoop out the mixtures from the blender and place into a bowl. Add some chocolate chips as a topping or any other topping you prefer.

As toppings, I absolutely love adding a spoon of peanut butter to my nice-cream too. Sometimes, if I just make banana nice-cream without any chocolate or vanilla, I add some chopped dates and berries as toppings. The options are seriously endless and almost every flavour combination works with this super creamy non diary healthy icecream.

My favorite flavour combinations that you can try out are:

1. Banana Nice Cream with chocolate, vanilla essence and chopped almonds: Topped with peanut butter

2. Banana Nice Cream with vanilla essence: Topped with chopped pitted Dates

3. Banana Nice Cream (plain): Topped with dark chocolate chips and Granola

4. Banana Nice Cream (plain): Topped with strawberries and other berries available






Hope you try out this ice-cream and love it! Please send me photos at Instagram if you do 🙂

Have a happy & healthy day! <3

To Be Healthy:: Overnight Oats, Acai Summer Smoothie & more!

Hey guys,

Let me begin by saying, thank you. Thank you if you’re reading this post. If you’re a new reader, welcome to Melange of Musings! If you’ve visited this site before, thank you for coming back and sticking with me. Before going in to the post, I do want to take a minute to apologize. I am really sorry from the bottom of my heart for completely going MIA. I know there are a lot of you who do wait for my posts and even send me messages and snaps about my blog but I stopped posting for reasons out of my control. 2015 and this first quarter of 2016 has been as shitty as it gets, when it comes to Health. If you would follow me on snapchat you would know that the number of times I fell ill, was a little crazy. There came a point where I was in the phase of “Is it always going to be like this?” The Answer is NO. A big fat no. Currently, I am diagnosed with Gasteritis & H Pylori and I must admit that the past month hasnt been amazing, but I am here, writing a post which has made me realise that we all have ups and downs and what matters is how they are dealt it. So, come what may, I will continue to do what I love. And, that is to blog. I absolutely love creating content and even though I am still fairly active on social media, it doesn’t feel the sae as a good ol’ blogpost! I promise you guys that you will see fresh and unique content on a consistent basis from here on.


If you have been following my blog for a while you would know that I try my best to maintain a healthy lifestyle through eating healthy and working out. It is definitely not easy and requires a lot of motivation but every little part of it is worth it. If you would like me to do a post on ways to motivate you to start a healthy lifestyle, let me know on Instagram! For starters, you can check this post out where I talk about what you may be doing wrong while trying to lose weight.

To Be Healthy contacted me to try out their products a while ago and I was really excited since getting hands on health foods in India is still not that easy. They have all the must haves from cold pressed juices, almond milk, chia seeds, different sorts of nuts & berries. I decided to pick a few of their superfoods & cleansing juices and incorporate them into my diet. I love eating multiple (about 5-6) small meals in the day and hence, instead of doing the traditional “Juice Cleanse”, I went ahead with simply having one juice a day as one small meal. I knew that sticking to a liquid-only diet just wouldn’t work for me so I created a diet plan that suited my needs in a way that makes me feel happy and motivated yet satisfied through the day.

To Be Healthy/TBH has 12 unique  flavour combinations of cold pressed juices which are 100% raw and not processed. When the juice is delivered to your doorstep, it lasts you only 3 days (which means it has no added chemicals to make it last longer). From the classic Green Juice to citrus flavours such as mandarin orange, sweet lime, citrus punch- you will definitely not get bored of the options! I chose to drink one juice everyday for 10 days as a mid morning meal around 11 am, and trust me when I say this: I really felt a difference in my skin, energy levels and body! Just within 10 days I did lose about 1.5 kilos.


Currently, TBH has a Navarati special going on! I am not one for keeping any fasts, however if you are they you should probably consider these juices as they will keep you nourished through the day along with making sure your energy levels are high! 9 refreshing juices, delivered straight to you. PS: They are a 100% Vegetarian. You can order them from here.



If juices aren’t for you and you’re looking at more wholesome options for breakfast, then you can also try out my super healthy and recipe of overnight oats! What I love about this recipe is that it’s so simple to make and you can experiment so much with it.


1. 1/2 Rolled Oats

2. 1/2 Yogurt/Almond Milk/Skimmed Milk

I chose to use Vanilla Almond Milk from TBH since I wanted this recipe to be non-diary! However, if you can use anything you like! The almond milk also adds this wonderful nutty flavour with hints of vanilla that I love!

3. 1 pinch of Salt

4. 1 tablespoon Chia Seeds

5. 1 pinch of Cinnamon

For the Toppings:

1. Any fruits you like! I chose Pomegranates since that was the only fruit available to me. However, bananas and any sort of berries would be absolutely amazing too.

2. 1 tablespoon Goji Berries

3. 1/2 tablespoon Green Pumpkin Seeds


1.  Mix in the oats, milk, salt, cinnamon and chia seeds in a bowl.

2. Place the bowl in the fridge overnight. This process lets the oats to soak up the liquid giving it a feeling of being soft and cooked!

THAT IS IT. Your overnight oats are ready to eat.

3. Now, the world is your oyster. You can go ahead with any topping you like. I sprinkled some goji berries, pomegranates and pumpkin seeds. You can also choose to add bananas & peanut/almond butter (I LOVE that combination)




Processed with VSCOcam with hb2 preset


If you’re not an oats person, you should definitely try incorporating all these superfoods into your diet in a way that tricks your mind! And, whats better than a smoothie? I absolutely love smoothies since you can sneak in almost anything without tasting it! My Favorite Smoothie of all time is this Banana, Strawberry and Kale Smoothie. Now, if you live in India, I’m sure youll ask how is it possible to get strawberry and kale in the summer months and the answer is to FREEZE THEM! Freezing fruits for making smoothies is the trick and the answer to all your problems. Freeze all the contents of one smoothie in one ziplock bag. (You can also freeze different fruits in different zip lock bags and then keep using a little each time. Example: A huge bunch of stawberries in one bag, multiple shopped up banans in another etc). When I’m done with my workout, all I have to do is empty out one zip lock bag with some fresh yogurt into a blender, and tada! !Plus, using frozen fruit means one doesn’t need to use ice which makes the smoothie creamy and not watered down.


10 frozen Strawberries

1 frozen chopped ripe Banana

1/2 cup Kale leaves (Mine are Frozen)

1 cup Yogurt

1 teaspoon Stevia or Honey

1 tablespoon Chia Seeds

1 scoop/ 2 tablespoons Acai Powder


Simply mix up all the ingredients in your blender untill you reach a creamy consistency and your smoothie is ready! You can choose to convert the smoothe into an Smoothie bowl by blending the ingredients a little less. The way, the mixture would be less thinned down and more of a consistency that can be placed in a bowl. If you’re making a Smoothie bowl or also known as Acai bowl, you can top up the bowl with more fresh fruit, seeds and granola to add a crunch in every bite!




 Superfood Trail Mix



Finally, the last way I incorporated all the TBH Superfoods into my diet was simply creating a trail mix. A trai mix is essentially a mixture of dried fruit and nuts eaten as a snack food, originally by walkers and campers. Rather than snacking on chips or biscuits when you’re really hungry, in a small zip lock bag simply empty out your favorite nuts and dried berries for a snack on the go. One handful of this mixture with a glass of cold water is genuinly really filling and can keep you energised till your next meal. In my trail mix, I used Pecan Nuts, Brazil Nuts, Macadamia Nuts and Goji Berries.  This snack is so simple and you can carry it with you wherever you like! Best part? All these nuts and berries are packed with Omega 3, Omega 6,  anti-oxidants and good fats!

So, if you’re looking into starting a healthy lifestyle, take small steps and be consistent. The key is not jump into a drastic diet. Start working out and eat well. NOT LESS.

Untill next time, xo

Healthy Protein Energy Bites

IMG_0818Hey guys!

Today I wanted to share with you a recipe of these super yummy peanut butter and chocolate protein bites. If you have sugar cravings very often or have no clue what to eat as a snack post your workout, here’s a good option! These no-bake bites are really as easy as it gets! Just mix together all the ingredients and you’re done! I added the protein in since I have re-started my fitness journey and protein really helps n muscle recovery and regeneration. However, if you’re not into that sort of thing, simply replace the protein powder with some unsweetened chocolate chips and voila 🙂

If you try out this recipe, please do let me know and share pictures with me on Instagram 


Healthy Protein Energy Bites
  • 1 Cup Oats
  • ½ Cup Peanut butter
  • ⅓ Cup Agave/ Honey
  • 1 teaspoon Coconut Oil
  • 1 Scoop Chocolate Protein Powder (This is optional. This is what adds the protein element to these bites along with giving the chocolate flavour. If you dont want to use protein powder and still want the chocolate flavor, add ½ cup of chocolate chips instead)
  • 1 teaspoon Vanilla
  • 2 tablespoons chocolate chips ( If you are using Chocolate protein powder you can avoid this step or use just about 2 spoons. If you aren't using protein powder, use atleast ½ cup of these to bring out the chocolate flavour)
  • ⅓ cup chopped almonds
  1. Mix all the ingridents in a bowl
  2. Chill in the fridge for 10 minutes
  3. Take out the bowl from the fridge and make small bite size balls
  4. Put the balls back in the fridge for atleast 10-15 more minutes for them to set




Eggless Nutella Cake in a Mug

cake in a mug1

Hey guys! Canola India contacted me recently regarding trying out Canola oil! Though I was aware of the health benefits of Canola oil, I thought it would be fun to post a recipe using the same and introducing the product to you all! Canola oil is definitely one the best oils to cook with as it contains very high levels of heart-healthy monounsaturated fatty acids, which lower bad cholesterol (LDL) and help control blood glucose. It’s lowest in bad saturated fats as compared to other vegetable cooking oils and is packed with vitamin e and omega 3! I really suggest making a little shift and trying out this oil if you are considering a healthy lifestyle.

Canola oil has partnered with which is basically a service that sends you a complete box of ingredients for a dish + an easy to follow recipe! I have already done a post on Cookfresh before so you can check it out here! I created two batches of this cake – one using the Cookfresh box and their ingredients which they sent across  and the second one using the ingredients at home. Best part? Its eggless and butter-less yet its super moist and gooey! There’s also a Nutella surprise which adds that hazelnut flavor that is to die for!


Batch One: From the cookfresh box. I must say this was really easy it gets. I had all the ingredients packed neatly for me and all I had to do was mix them and microwave them in a cup! Yes, that’s all. The cake was ready within a total of 3 minutes and it tasted absolutely fabulous!



Batch Two: After creating one batch from the Cookfresh box, I re-created it following the same ingredient list – eye balling the quantities and OH MY GOD! It turned out exactly the same.


Eggless Nutella Cake in a Mug
Recipe type: Easy baking, Microwave Cake
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 mug
  • 3 tablespoons flour
  • 1.5 tablespoons of cocoa powder
  • 1 teaspoon baking powder
  • 1 pinch of baking soda
  • 1 tablespoon of Canola Oil (You can use olive oil or any other vegetable oil too if you want!)
  • 4 tablespoons of milk
  • 1 pinch of salt
  • 1 tablespoon of nutella
  • A mug
  • A microwave
  1. In a medium sized bowl, whisk together all the try ingridients
  2. Whisk in the milk and oil until all ingridients are combined and the batter has no lumps
  3. Pour the batter into a microwave safe mug with a wide mouth. If you take a mug (like the moustache one) the batter would reach approximately ⅔rds of the cup but If you take a bigger cup, the batter would reach only half way. So the cake that rises may not look that pretty! The cake definitely looks cuter in smaller mugs with wider mouths.
  4. Add the Nutella in the middle of the batter. Just drop it in the middle- no need to push it down and sink it in the batter.
  5. You can place a paper towel in the microwave and set the mug on top of it if you like. This is will catch any batter if your mug overflows- especially if youre using small mugs
  6. Microwave the mug for 90 seconds. The cake should have risen. You can put a toothpick in it and if it comes out clean, you know it’s done! If the toothpick sinks in with batter all around it, just give the cake 20 seconds more in the microwave.
  7. Once done, remove the mug from the microwave and it’s ready to eat! To be more indulgent, you can drop another spoon of Nutella on the top to create a Nutella ganache! Or, enjoy with vanilla ice cream. The cake tastes the best hot. If you don’t eat it immediately which you should ideally, you can put it in the oven for 20-30 seconds to warm it up a bit before eating it!





Mango Ice cream without Ice cream maker/electric whisk

IMG_7489Hey guys!

I have been wanting to upload a post like this for so long and it’s finally here! This was my first time trying to make ice cream at home and if I may so myself, it was a massive success! I don’t have an electric stand mixer and neither do I have an ice cream churner so I was always sceptical of most recipes! However, this time I finally gave it a shot and oh my god, I can’t believe I tried making ice cream only! This recipe requires four main ingredients: cream, milk, mango and sugar! Yes, it’s really that easy 😀

PS: the ice-cream may not look like it’s fully set in the pictures but that’s only cause setting up my photography photo shoot took really long and the ice cream began to melt haha #letsbereal #bloggerstruggles. Just follow the recipe to the tee and I promise you won’t go wrong!

IMG_7493So let’s begin!

Mango Ice cream without Ice cream maker/electric whisk
Recipe type: dessert, ice cream
Prep time: 
Cook time: 
Total time: 
Serves: Approx 8 scoops (See photo)
  • 1 fully ripe large Mango (The Mango I used was not fully ripe so I used 1.5 mangoes)
  • ¼ cup Milk
  • ⅓ cup crushed sugar or Stevia (I used Stevia)
  • ½ cup Full Cream (You can use low fat but the right creaminess would be achieved with only full fat whipping cream)
  • ¼ teaspoon of lemon juice
  1. Wash, peel and cut the mango into pieces to put into a blender. (Eat or throw away the seed. Do not add it in the Blender by mistake).
  2. Add 2 tablespoons of sugar/stevia and the lemon juice and a in the blender as well. Blend the mango, lemon juice and sugar to create a puree. Don't make it completely liquid and keep it a little pulp-like.
  3. In a wide bowl (you can keep the bowl refrigerated for a few hours in the fridge before using it), pour in the cream and remaining sugar.
  4. With a normal whisk or any sort of electric whisk (hand mixer or stand mixer), start whipping so that the cream thickens. You should get soft peaks.
  5. Add the milk and mango puree into the bowl and whip slowly and steadily again. Don't over whip the mixture. The idea is to simply blend the items together.
  6. Pour the mixture into an air tight box (something like a tupper wear box)
  7. Now, cover the box with a cling film super tightly. Make sure that the cling film sheet is in fact touching the ice cream from all corners of the box so that there is no air gap between the ice cream and the lid of the box. This will prevent from forming ice crystals. Put it in the freezer.
  8. After 45 minutes, take out the ice cream from the freezer and put it in a mixie/blender to blend for a second or two. You can also just whip up the mixture using a normal whisk. Pour the mixture back into the container, cover with cling film and put it back into the freezer. Repeat this process every 1-2 hours about 5 times. (That is: take it out of the freezer, blend the mixture and freeze it again). This is very important to make the ice cream creamy and avoiding any sort of crystallization.
  9. Now, you can freeze the ice cream for 6 hours at a stretch (I simply did it over night).
  10. NOTE: If you take it out of the freezer next morning and it's completely frozen, don't worry. Just keep it out for a bit and it will defreeze naturally.

This recipe is taken from



Hope you enjoy the ice cream! I’m currently in Turkey and am having a blast. To follow all my travels,check out my Instagram page ( @melangeofmusings)FullSizeRenderr

Kale Chips : Healthy snack idea


Hi guys!

As many of you may know I have my final exams of my Masters’ going on! (YAAAAASS ALMOST DONE!). Just like a lot of people, I love snacking while studying. Some books can get so boring *yawn* that snacking feels an appropriate attention diverter 😛

My most favorite snacks include: Apple slices with Peanut Butter, home made Hummus with Celery, home made Guacamole with pita crisps (do you want a recipe?) or my current favorite- KALE CHIPS! As it is pretty obvious by now, I try sticking to health(ier) snacks only cause I do eat literally every two hours during exams.


Kale chips are the perfect subsitute for a chips lover. If you’re from India and love Banana/Kele ke chips or Karele ke chips , you will love these. Yes, Kale is definetly not the most easily available vegetable in India, especially during Delhi’s scorching heat but I do find it at I say organic, Food Hall or INA Market! If you don’t get your hands on Kale, I am sure this will work with other leafy greens too.

The ingredients: FullSizeRender_1

The washed greens:


Well seasoned leaves: IMG_6083

Out of the oven, ready to eat: FullSizeRender_12

Kale Chips
Recipe type: Healthy snack
Prep time: 
Cook time: 
Total time: 
  • 250 grams Kale (Approx half a bunch)
  • ½ tablespoon Extra Virgin Olive Oil/ Coconut oil (I used extra virgin olive oil through a spray so winged it!)
  • ¼ teaspoon Sea Salt/ normal salt (I used sea salt- one pinch)
  • ½ teaspoon Garlic salt (If youre using garlic powder, you can be more generous. if you are using garlic salt, don't use too much since you have also added sea salt)
  • ½ teaspoon spicy garlic seasoning (I obviously really love garlic!)
  • ½ cup grated cheddar cheese (or any other cheese you like)
  • (You can also add any other seasoning you like such as onion powder, paprika powder or cayenne pepper... Get creative!)
  1. Preheat oven to 180 degrees C. Line a baking tray with parchment paper.
  2. Wash your kale leaves properly andRemove leaves from the stems of the kale tearing them up into large pieces.
  3. Dry the leaves using a kitchen towel/tissue to make sure they're not wet at all.
  4. Add kale leaves into a large bowl. Massage in the oil until all the leaves are completely covered in oil. Now sprinkle on the seasonings and toss to combine.
  5. Spread out the kale onto the prepared baking sheet into a single layer.
  6. Bake for 10 minutes, or so. The kale will look shrunken, but this is normal. (I take only 10 minutes to bake them in my oven but it may take longer depending on how long the oven is pre-heated for and the make of the oven. You can check after 10 minutes to see if they are nice are crispy and not burnt!)
  7. Take the chips out of the love and cool the kale on the sheet for a couple of minutes.
  8. Enjoy them as soon as possible as they lose their crispiness with time.
  9. Repeat this process for the other half of the bunch.


Healthy & Refreshing Summer Coolers

FullSizeRender_2Hey guys!

Today, I will be sharing with you not 1, not 2 but FOUR drinks that you can make for your self this summer! By switching up the ingrdients that I used, while keeping the recipe the same, you will have an endless array of options to keep you hydrated {without piling on sugar and preservatives}. I must admit that I am a tad bit obsessed with Mason jars and when I saw these chalk board ones from Urban Dazzle, I knew I just had to get them. For someone like me who is guilty of not drinking too much water even in the summer, these jars are perfect as I can get atleast 500-750 ml per serving! The trick is to not make a drink which has added sugar cause that defeats the purpose!


1. The flat tummy Water Infuser

FullSizeRender_3As the name suggests, this is simply a glass of water which has been infused with flavours and ingrdients that are really benefial for you. You can sip on this all day and trust me- it does quench your thirst! At least with me, any sort of fresh fruit flavoured water is more for fun rather than actually statiating me, but this particular combination does both! Drink this through the day, workout, eat well and you will see your self shredding that extra tummy fat!

You will need:

Water (Depends on the size of the glass. My mason jar is 750ml)

1 tablespoon Grated Ginger 1 tbs,

Half a Cucumber Sliced,

1 lemon sliced

a few mint leaves

To prepare:

Add all the ingrdients to the water and let this drink stay in the fridge for a couple of hours! The longer you keep it in, the stronger the flavour. Later, you can strain the water and you’re ready to go! To be very honest, I don’t feel the need to strain the water since the ginger or cucumber doesn’t bother me! If these ingredients both excite you, you can use any berries and some lemon instead!

2. Pomegranate Iced Tea (59 calories)

FullSizeRender_1Iced tea and summer go hand in hand for me and I am always on the look out for new flavour combinations! Though pomegranate ice tea as a flavor wouldn’t come to me naturally and before trying this I would probably choose a classic lime or peach. However, this flavor has changed my life!!! YOU HAVE TO TRY IT! Who knew pomegranate can taste so good in tea tea?

You will need:

1. Water (I used 500 ml)

2. Fresh pomegranate juice of  1 cup pomegranates seeds.

3. 1 lemon thinly sliced (3-4 slices)

4.  1 tea bag (I used earl grey)

5. 1 tablespoon brown sugar/stevia/honey

To prepare:

Take a saucepan or kettle and boil water. Simultaneously,  take 1 full cup pomergrante and juice it. Once the water is boiled, add the water is a bowl/jar and immerse your tea bag. Let the tea brew for atleast a couple of minutes. Pour in the pomergranate juice, and the sweetner of your choice! If you’re using brown sugar, it will dissolve in the hot water, so dont worry! Take out the tea bag and pour this mixture pour a tall glass/mason jar that has ice filled at least half way through to immediately cool down the tea! Add 3-4 lemon/lime slices and you have freshly prepared guilt free iced tea!

3. Pressed watermelon and basil cooler (46 calories)


Last summer I shared with you one of favorite salad recipes, AKA Watermelon, Feta cheese and Basil salad! Today however, we will be playing with similar flavour combinations and making one of the healthiest and most refreshing coolers of all time!

You will need:

1. One cup of Watermelon chunks

2. 3-4 basil leaves

3. 1 pinch Sea Salt/Himalyan Pink salt  (normal salt will also do),

4. ¼ teaspoon white wine vinegar

5. Water (I used 500ml)

To prepare:

Take water melon chunks in a large bowl and using a metal ladle or spoon press the watermelon to extract as much juice as possible. (The remaining pulp if any should be fairly dry.). Season the juice with sea salt and white wine vinegar, and strain through a fine-mesh sieve into the mason jar. Add chilled water and basil leaves.

4. Ginger Ale (72 calories)


I absloutely love ginger ale but try not having too often since it has tons of preservates, soda and sugar! This guilt free method gives a similar flavour and is so much better for you since you know what exactly is going in the drink! It does make use of club soda but once in a while it doesnt hurt, right? The good part about this recipe is that you can make as much sugar syrup as you want and regridgate! Whenever you’re in the mood, simply add it into the soda one serving at a time and you’re done!

For the Syrup you will need: (For 6 servings)

1. 1/2 cup Brown sugar/sugar/stevia

2. 1/2 cup Chopped/Sliced ginger

For the soda: (1 serving)

3.  Lemon slices (3-4 per serving)

4. Club soda (1 glass per serving)

To prepare:

Combine the sugar, ginger, and water in a small saucepan over medium-high heat, and bring to a boil, stirring to dissolve sugar. Reduce heat, and simmer 10 minutes; strain through a fine sieve into a pitcher, and cool. Add the club soda and lemon slices. With each glass of soda, 2 tablespoons of the syrup works perfectly!


If you try out any of these drinks, make sure to send me a picture on Instagram, Facebook or twitter and I may just repost it! Woooho 🙂 Have a great week you all!