A Mindful Approach to Wellness At Home

Lamp eats darkness and produces [black] soot!
What food (quality) [one] eats daily, so will [one] produce.

To ensure good health, the onus nowadays has shifted from healthy eating to healthy ways of cooking. They rightly say that the awareness and acknowledgement of a single possibility can change everything. As the world becomes a global community, awareness seeps in that not only eating should be right but our ways to cook should be right. Modern medicine has been conducting serious research which indicates the dangers of modern cookware. The nickel and chromium seeps from aluminum and stainless steel vessels into the food adulterating and changing the chemical composition.

This brings in a niggling doubt that is the food we are eating altered during the cooking process such that it is detrimental to triggering Alzheimer and related health issues.

Zero chemicals and a mineral boost is what you need from modern cookware, addressing this growing demand is a range of cookware which is upmarket and upscale.

Our new range of cookware namely Triply Cookware is fabricated/assembled/composed of 3 layers.


The inner focal layer — the core that comes in exposure with the food is made up of 18/8 stainless steel- high grade stainless steel.

The second, subsidiary level composed of aluminum which helps in equidistribution of life ensuring that food does not burn, stick to the pan.

The third, final layer comprising of 430 magnetic steel is the icing on the cake — it makes the cookware induction friendly. Induction cooking is the need of the hour with more and more people opting for this contemporary style of cooking.


The logic of launching a well-researched product like this is consumer behavior. The harmful effects of aluminum always play on the consumer’s mind. At the same time it is cumbersome to cook with steel as people have biased notion that food particles tend to stick to steel.

The solution lay in launching healthy cookware options made with right technology which not only making cooking a smooth process but also doesn’t become a source of worry.


 For more information visit www.vinodcookware.com

“Ramzan Special – #IftarSweetTreats – Sheermal

Sheermal, as its name suggests (‘sheer’ meaning milk and ‘mal or maal’ meaning loosely connoting “rich food”) is one of the several rare Lucknow and Hyderabadi delicacies and very famous during#Ramazan#IftarSweetTreats

Servings : 6

Ingredients :

  • 3 cups maida (refined flour)
  • 1 cup milk
  • 2 Tbsp milk extra
  • 1 tsp sugar
  • 3/4 cup ghee
  • Salt to taste
  • Few saffron strands

Recipe :

  • Soak saffron strands in 2 tbsp hot milk for 1/2 an hour, then mix well to dissolve the saffron.
  • Mix together flour, salt and sugar and add melted ghee.
  • Rub in the ghee then adding a little milk at a time, knead into a soft smooth dough.
  • Cover and keep aside for 2 hours. Knead, and keep again for 2 hours.
  • Roll dough into 6″ rounds about 14″ thick and prick all over.
  • Cook on a tawa/griddle, first over high heat then low, to cook through, till brown on both sides.
  • Smear with the milk solution, cook a little more, then serve hot brushed with ghee.

Ramzan Special – #IftarSweetTreats – Phirni

Light, creamy and sweet, this chilled rice pudding flavoured an important meal during Ramzan.#ExclusiveToRamzan #IftarSweetTreats #Phirni

Serving : 3


  • 250 ml milk
  • 2 tsp rice flour
  • 2 Tbsp almonds – chopped
  • 2 Tbsp pistachios – chopped
  • 2 green cardamom – crushed
  • 11/2 Tbsp sugar

Recipe :

  • Heat the milk in a pan till it comes to a boil, then simmer. Add the rice flour while stirring continuously to prevent lumps.
  • Add sugar and continue stirring till it begins to thicken. Mix in the chopped dry fruits.
  • Pour the mixture into serving bowls. Garnish with chopped dry fruits and crushed cardamom.
  • Refrigerate for 2-3 hours. Serve chilled.

Ramzan Special – #IftarSweetTreats – Shahi Tukda

The Word ‘Shahi’ means royal and tukda means ‘a piece’. so,  Shahi Tukda literally get translated to royal piece. One piece of a traditionally made rich, popular desert ‘shahai tukda’ will give you a feeling of royalty.

Serving: 3



  1. Heat water and sugar in pan, add the saffron strands once the water starts boiling. Once the sugar syrup turns a little thick. Put off the stove and keep aside.
  2. In an another pan, boil the milk in medium flame until the milk is reduced to about 1/4th of its original quantity.
  3. Do not forget to stir continuously, once the milk is reduced, add cardamom powder, sugar mix well. Continue to heat it while stirring continuously for 5 more minutes.
  4. Remove from heat and set aside. Now take the bread slices and cut them into sides and slice it as two triangles.
  5. Heat ghee in a pan and shallow fry the bread till they are crisp and golden brown on each side. Once the bread slices are fried, soak each slice in the sugar syrup for about a minute.
  6. Arrange it on the serving dish. Pour the rabri over the bread slices and garnish with the chopped nuts. Serve warm.

Ramzan Special – #IftarSweetTreats – Paneer Ki Jalebi

Paneer Ki Jalebi is one of the most loved sweets in the month of Ramadan. It is a great desi dessert for Paneer lovers. Do Try this simple recipe and bring sweetness home this Ramzan !

Serves: 2-4


  • Paneer (150 gm)
  • Milk (2 tsp)
  • Refined wheat flour (maida) (1 tsp)
  • Baking powder (A pinch)
  • Cardamom (elaichi) powder (1/4 tsp)
  • Green cardamom (elaichi) (3–4)
  • Saffron (kesar) (a few strands)
  • Sugar (1 cup)
  • Water (1/2 cup)
  • Oil (for deep-frying)

Method :

  • In a heavy-bottom pan, dissolve sugar in water and heat till it bubbles.
  • Add elaichi and continue boiling on medium heat, stirring occasionally, add saffron strands.
  • The syrup should be of single-string consistency.
  • In a paraat, mix flour, chhena, baking powder and elaichi powder and knead into a soft and moist dough using some water.
  • Roll the dough into medium thick rope of around 12 cm.
  • Slowly wind or coil the dough, make two and a half turns leaving small space between the turns.
  • In a flat pan, heat oil to medium hot.
  • Slowly add the paneer jalebis and fry till golden brown.
  • Immerse the fried jalebis immediately in warm sugar syrup.
  • Cover and let stand for a couple of hours.
  • Heat the syrup with the paneer jalebis till boiling point.
  • Cover and let cool for a few hours.
  • Paneer jalebis should absorb most of the syrup and swell in size.
  • Serve the paneer jalebis warm or cold.


Summer Special – Beat The Heat With This Indian Summer Cooler – Chaas

Chaas, a refreshing summer drink, is basically a diluted, salted yogurt drink. In India, it is more popularly known as buttermilk. It’s a traditional, healthy summer drink of summer.

Headline: Chaas, Buttermilk for Summer.

Serves: 3


  • Curd – 1 cup, thick and beaten smooth
  • Water – 2 cups, chilled
  • Salt – 1/2 tsp
  • Black salt – 3/4 tsp
  • Coriander leaves – 2 tbsps (finely chopped)


  • In a bowl, beat the thick curd with a wooden churner or hand blender. Add water and mix well.
  • Add black salt and salt and mix well. Pour into tall glasses, garnish with chopped coriander leaves and serve.


This salted yogurt drink (Chaas) has many health benefits which include cooling the body and good digestion.


Keep this Summer cooler with this Cranberry-Basil Spritzer,

Cool down with refreshing drinks like Cranberry-Basil Spritzer, make
this simple summer cooler at home.


  • Chilled water
  • sugar
  • basil leaves
  • unsweetened cranberry juice
  • fresh lime juice
  • chilled club soda
  • slice lime
  • fresh cranberries

1) In a saucepan over medium-high heat, bring water and sugar to a
boil. Stir to dissolve sugar. Add 1/2 cup basil leaves, remove pan
from heat, and let steep for 20 minutes.
2) Strain syrup and let cool for at least 1 hour. In a large pitcher,
combine syrup, unsweetened cranberry juice, and fresh lime juice.
3) Fill pitcher with chilled club soda, then add lime slices, fresh
cranberries, and 1/2 cup basil leaves. Garnish with basil.