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Vigil Somasekaram - Malta

Entry No: 


Health Bombs

1. In a mixing bowl, add roasted pumpkin seeds, sesame seeds and Sunflower seeds.
2. Roast the flax seeds, peanuts, cardamom, oats and dessicated coconut separately and grind them coarsely using a mixer. Add this in the bowl.
3. Chop the dates and add them in the mixing bowl along with whole raisins.
4. Melt the jaggery cubes with one cup of water and let it boil for 5 minutes.
5. Finally, pour this syrup into the bowl and mix well. Take a small amount of this mixture and shape into balls.

Tip: This can be enjoyed with a banana and/or a glass of milk for a complete power pack breakfast or a pre/post workout snack.


Flax seeds - 250g
Roasted peanuts - 200g
Pitted dates - 100g
Oats - 100g
Raisins - 50g
Pumpkin seeds - 100g
Sunflower seeds - 100g
Sesame seeds - 50g
Dessicated coconut - 50g
Cardamom - 10
Jaggery - 300g

Golu Photo 3
Golu Photo 3
Golu Photo 3

Entry No: 


Vibrant Salad

1. Place the kidney beans and corn in a bowl
2. Chop the onion, bell pepper and tomatoes, then add them in the bowl along with the olives and mix the ingredients using a spoon.
3. Pour the dressing over the salad and bon apetit!

For the dressing:
Add all the ingredients in a non-metallic container and stir well to obtain a uniform mixture.

This quick and easy recipe made within 15 minutes can be served with toast bread or chapathi.


Boiled kidney beans - 2 cups
Cooked corn - 1 cup
Red onion - 1
Bell pepper - 1
Tomatoes - 2
Sliced olives - 1/4 cups
Green chilli - 2 (optional)

Salad dressing:
Olive oil - 6 tbsp
Apple cider vinegar - 4 tbsp
Grated garlic - 1 tsp
Lemon zest - 1 tsp
Chilli flakes - 1tsp
Dried basil leaves - 1 tsp
Salt - to taste

Golu Photo 3
Golu Photo 3
Golu Photo 3

Entry No: 


Barnyard Millet Briyani

1. Chop all the vegetables and set aside.
2. In a pot, place the ghee and add all the whole spices to roast for a while. Later on, add the mint leaves.
3. Add the chopped onions, ginger garlic paste, tomatoes and all the vegetables one after the other, stirring consistently in between each added ingredient for better results.
4. Add the chick peas and mix it well.
5. Add 1/2 cup water and let the mixture cook for a bit.
6. Add all the masala powders along with salt and saute for 5 minutes.
7. Add the barnyard millet into the pot and pour 8 cups of water. Finally, cover the pot with a lid and let it cook for 15 to 20 minutes.

This nutritious meal is best served with raita for a family of 4 to enjoy!


Barnyard Millet - 2 cups
Boiled chick peas - 1 cup
Onions - 2 (medium)
Tomatoes - 3
Carrots - 3
Capsicum -1
Ginger garlic paste - 1 tsp
Ghee - 2 tbsp
Cinnamon -1 inch stick
Cloves - 3
Bay leaves - 2
Star anis - 1
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Mint leaves - handful
Salt - to taste

Golu Photo 3
Golu Photo 3
Golu Photo 3
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