Vaya Brand Launch And Vaya Tyffyn Product Review

You all have seen that I cook various types of recipes. You also know that I cook food early in the morning and pack in our lunch boxes which we carry to office and little one carries to school. But one problem which I face and I am sure which many people face is that the food gets cold by the time it is time for lunch. This might be the problem faced by majority of people reading this. Apart from food getting cold and food getting leaked, you also sometimes feel embarrassed to carry the bulky lunch boxes.

I tried all types of options. When I started packing lunch for my family initially, I packed food in steel dabbas. I used those big traditional steel dabbas stacked one above the other. Oh, I always faced the problem of curries leaking from the sides of these containers. The dal would leak and settle at the bottom of the bag/bo which was used to carry the dabba.

I was so frustrated with steel lunch box, that I discarded them and started using attractive branded plastic tiffin containers with leak proof lids. Everything was fine till one day. I read an article that plastic is harmful for health. I used to cook food and pack hot steaming food in those plastic containers without understanding the side effects. 

Just then I got an invite from Vaya India that they are launching premium lunchboxes and would want me to attend the event. I was eager to see what those lunch boxes were. So I quickly agreed to attend the event. The event was held at ITC Gardenia on 19th August 2016.

The event started by a welcome talk by Lakshmi Rebecca who is the brand ambassador for the product. After a warm welcome message, there were some dance performances and a standup comedy show by Karthik Kumar who is also known as Evam Karthik. This was a real garam garam start for the product launch.

Soon after the performances, the CEO Mr. Vashist Vasanthakumar walked up the ramp with the lunch box on his shoulder. He then placed it on a table and opened the product. As soon as the product was unveiled, the entire audience went gaga over it. The lunch boxes are named as tyffyn.

The vacuum insulated boxes keep food very hot. They are made with steel and copper. High quality Copper is on the outside and good quality stainless steel on inside. These are then closed with plastic leak proof double shot lids. The latches are stainless steel too. 

There was also a panel discussion by Archana Doshi and Nisha Millet who shared their childhood lunchbox memories too. The first Vaya tyffyn was handed over to Archana Doshi and Nisha Millet by the CEO.

Soon after the product launch there was a gala dinner with cocktails. The launch event was grand well organized. At the end of the event few lucky people were gifted a Vaya tyffyn. I was one among those lucky people to get a Vaya tyffyn of my choice. I chose the wool variant, but I loved the maple too. 

Here is my personal review of the Vaya tyffyn: 

The Vaya Tyffyn comes in 3 variants graphite, wool and maple.

There is a stylist cover bag provided which can be unfolded to be a water proof table mat. There are 3 containers in the tyffyn, the lowest and the largest being 400 ml in capacity and the other 2 are of 300 ml in capacity. The tyffyn is slim and easily fits into the laptop bag too. So this solves the problem of you carrying those bulky lunchboxes.

The VacuTherm technology, incorporates correct amount of vacuum within its copper lined cover shell that helps in heat retention. Product keeps food hot for upto 6 hours of packing. So you can get hot food during lunch time. The tyffyn is packed in attractive box making it a wonderful gifting option too.

There is no way for the food to get leaked. The food remains hot and fresh. Eating food in these tyffyns is not only stylish but also leads you one step near to living a healthy life. 

Some points about Vaya Tyffyn: 

1) VacuTherm technology lunchbox keeps food hot and fresh for 6 hours by incorporating correct amount of vacuum.

2) The cover shell is made of stainless steel and is lined with copper. It traps the rising heat and retains heat.

3) The tyffyns are specially designed for Indians where we carry full meals to office or college. 
4) Chapattis remain soft like just prepared. 
5) Double shot container lids help in preventing leakages of contents inside the container. This is the only place where plastic of very good quality has been used.

6) No need to stand and heat food in microwave, thus eliminating unwanted radiation effects. 
7) 100% leak-proof. Dals and curries does not get leaked. 
8) Place the tyffyn in a bag which looks like a stylist sling bag. Walk to your college/office in style. 
9) The Vaya bag is designed in such a way that it retains heat. The tyffyn and bag play a role together. 

10) The bag mat also comes with a cutlery holder. 
11) Spread the bag mat and have your food in style. The food looks good too. 

12) Makes a great gifting option.
13) Place it inside a laptop bag without fear of food getting leaked. 
14) The Vaya tyffyn is bit heavier compared to plastic tiffins. That is because the outer shell is made of copper which retains heat. 
15) Kids below class 4 would find the lids difficult to open. Also they will find the Vaya tyffyn heavy  to carry to school along with the heavy school bag.

I know that you all are now going gaga over it. My hubby told his team mates in his office about this revolutionary product and they all were impressed as the curries remained hot and I recommend you all to buy this Vaya tyffyn. It comes with a 1-year warranty and costs just Rs.2500/- 

You can place your orders at

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Brigge Launches Bangalore Hobby Week

We all have different types of hobbies. Some people love to paint, some write poems, some play football, some go hiking, some love to watch movies together with friends and some people like me love to cook, click and blog. The list goes on and on. These hobbies are precious to us as they make us relax. So we all need to celebrate these right? So here comes Bangalore’s first ever leisure festival called “Bangalore Hobby Week”. The hobby week started yesterday i.e. 26th August and will run till 04 September 2016.

This is an initiative where people of similar interests come together to do something they love. Lots of activities are being conducted during this week. The activities feature an array of hobbies, both common and niche across the city hosted by the community for the community. Certainly there is something or the other for everyone.

You only have to download the Brigge app on your android or iOS phone. Then login using your email id or Facebook. Create a group and gather people with similar interests. Then plan an activity like “Mix And Learn – Cocktail Workshop” or “Zumba & Aqua Zumba Workshop”. You can choose a venue like Vapour, Indiranagar or Play Arena Sarjapur or any other venue from a list of 30+ venues. Invite friends. Spread the news on social media. The more vibrant the group looks; the newer members will join. This is a great way to make people come and join the event. Yes, you can charge as per your normal pricing.

Brigge app will also promote the Bangalore Hobby Week groups and activities on all the social media, news media. Apart from this you will be listed as BHW champions if your group does well. 

So what are you waiting for? You can check these interesting activities happening now:

You can feel like a Bollywood star with all the matkas and jatkas.
This event is happening on 28th Aug at 4.00 PM at Play Arena, Kaikondrahalli Bengaluru

Mix And Learn – Cocktail Workshop -!activities/3456
Learn to make cocktails and impress your guests at home.
This event is happening on 30th August 2016 at 8.00 PM at g77 Café, Indiranagar, Bangalore

Learn more about beer – the history, ingredients, brewing process and also sample some.
The event is happening at g77 Café at Indiranagar, Bangalore on Aug 31st at 7.30 PM

Learn more about fitness. Loose 1000 plus calories in the super workout. Since it is aqua Zumba it has less impact on joints.
The event is happening on 3rd Sept 2016 at Play Arena at 7.00 PM.

Along with these, there are many more activities which are being held across the city at various locations. Login to to either register for a new activity or conduct a new workshop. 

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Patoli Recipe | Pattoleo Recipe | Coconut And Rice Dumplings Steamed In Turmeric Leaves

Pattoleo or patoli or patolyo or coconut and rice dumplings steamed in turmeric leaves is a traditional Goan food normally made on special occasions like Shravan Sunday or on 1st day of Ganesh Chaturthi. Shravan is an auspicious month in India which comes during mid or beginning of August. As soon as the monsoons start, you see everything green around. You see life everywhere and new things start growing.


During this month, various festivals are held like Nagapanchami, Janmashtami, Varamahalakshmi, etc. Along with these festivals, we Goans also worship the Sun god on shravan Sunday. We call it “Aitaar poojan”. Aitaar means Sunday. During the Shravan Sundays we make various sweet dishes at home and Pattoloe or patolyo are normally made on the first Shravan Sunday. During this Shravan Sunday, married ladies collect flowers and different types of leaves. They also make a small art work with palm leaf and offer it to Sun god. They eat veg food during the Shravan Sunday and pray for the longevity of their husband.


I wanted to make this dish since a long time. But I could not find turmeric leaves in Bangalore. Last week my parents visited me and they got lots of turmeric leaves from our backyard in Goa. I did a secret happy dance after seeing these leaves.


Today when I prepared these pattoleo, we did a team work at home. My hubby and my little princess sat and spread the rice flour dough on the turmeric leaves. I added the grated coconut mixture, sealed them and steamed them. Hubby later offered it to god as neivedyam as it was a Sunday too. After that we all consumed it. Little one was very excited to make them. She loved them and all the while she kept singing “Patoli patoli… “ :)

I have made these using rice flour. Some people soak rice overnight, grind it and then follow the same process. I just went the short-cut way.


Oh the smell of turmeric leaves while the dumplings get steamed is divine. The flavor of turmeric leaves gets seeped into the rice flour while steaming and enhances the taste of patoli. Do try this delicious dish and let me know your thoughts. You can share the pictures with me via email or send it to me on Facebook.
Ingredients:                                   Makes 15 patoli, Prep. Time: 1 hour
15 turmeric leaves
1 cup rice flour
2 cups water
¼ teaspoon salt
2 cups freshly grated coconut
5 cardamom pods, peeled and crushed
¾ cup grated jaggery
Salt to taste

1) Boil the water. After boiling, add the rice flour and salt in parts and mix well with a spoon. After it absorbs all water, switch off the gas and let it cool. After cooling down a bit, take the dough on a plate and mix it well as shown in the picture below.

2) Meanwhile, wash the turmeric leaves and pat them dry.

3) Heat a kadai, add grated coconut, grated jaggery, crushed cardamom pods and salt. Stir for 2-3 minutes till grated coconut and jaggery gets mixed. Switch off the gas. Let it cool. As per my mom, this process is known as “charcharavop” in Konkani. 

Now let us start making the pattoleo or patolyo.

4) Keep a container filled with 1 cup water handy to dip the fingers when they get sticky.

5) Place the turmeric leaf on a plate. On the smooth inside part of the leaf, spread 2 tablespoon of rice flour dough. Whenever the fingers get sticky with dough, just dip them in water and spread the dough. This helps for spreading the dough smoothly. Leave some space near the edges of the leaf, this will help in sealing the pattolyo.


6) Over this spread 1 teaspoon of grated coconut and jaggery mixture. If leaves are too big, you may need to add more mixture. Do not add too much of coconut jaggery mixture as we will not be able to close and seal properly. Do not worry if the edges remain slightly open too. Our ultimate goal is to steam the dumplings.

patoli recipe

7) Close the pattoleo by bringing the edges together, just like how we close a book when kept on a table. Apply slight pressure after closing it. You may also close it by vertically.

8) If the patolyo are big, cut them in halves.

9) Steam them in a steamer for 20 Minutes.

Take time to smell the divine fragrance of steaming turmeric leaves.

Enjoy these pattolyo steaming hot.

steamed dumplings in turmeric leaves

Check the following video and enjoy the patolyo.

A video posted by Raksha Kamat (@rakshaskitchen) on

You might also want to check maanganem recipe and sabudana kheer.

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Thayir Semiya | Curd Vermicelli

Thayir Semiya or Curd Vermicelli is a quick dish which you can make for lunch or for evening snacks. If you are bored of eating curd rice everyday, you can always make this Thayir semiya or curd semiya for a change. 

thayor semiya

In South India, people consume curds everyday. Curds has numerous health benefits. It cools down the heat in stomach after eating spicy food. Curd consumption strengthens the immune system. It contains calcium and hence it helps in maintaining bones and teeth. Curds also helps lower the blood pressure and reduces cholesterol. It helps in weight loss too. Curd is a super food and you can consume it in anyway that you like.

curd vermicelli

These days people are fasting as it is auspicious month of Shravan. Do try this recipe one day and I am sure you will start preparing vermicelli in the same way again and again.

curd vermicelli recipe

Ingredients:                                          Prep. Time: 20 Minutes, Serves: 2
1/2 cup roasted vermicelli
1 cup curds

For tempering:
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon urad dal
1/2 teaspoon chana dal
2 dry red chillies
Pinch of asafeotida
1 sprig curry leaves

2 teaspoon oil
5-6 cashewnuts for garnish

Let us start preparing thayir semiya or curd vermicelli. Follow the following steps.
1) Boil the vermicelli in 2 cups water.
2) Drain it and spread on a colander.
3) Pass cold water through it. This ensures that the vermicelli does not become sticky.
Keep it aside and let it cool down.

4) Heat a kadai and add oil. Add the cashewnuts and roast til it turns brownish.Remove and keep it aside.

5) In the same kadai, add more oil if needed and add the mustard seeds and after it splutters add the other ingredients meant for tempering.

6) Add the boiled vermicelli and mix everything.
7) Add salt to taste and mix.
8) Finally just before serving add curds and mix well.
9) Garnish with roasted cashewnuts.

thayir semiya recipe

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Valchya Bhajjiche Tonak | Malabar Spinach Curry

Malabar Spinach Curry or Basella Soppu Curry or Vaalche Bhajiche Tonak is a recipe which is almost extinct. This is a traditional Goan recipe. As you all know that nowadays with more and more gourmet foods and junk entering Indian markets, people have started losing the healthy traditional recipes. Talk to today’s generation about this curry and most of them would not know anything about it.
malabar spinach recipe

This Malabar Spinach or Vaalchi bhaji grows as a long creeper and it is rich in anti-oxidants, thus providing numerous health benefits. Since it is rich in iron, it can be used to treat people suffering from anemia. The high vitamin A content can be used to maintain a healthy eye-sight.

valchi bhaji recipe

This time when hubby got home this vegetable, he told me to make this curry. I called mom and she gave all the directions over skype. So, here I am sharing with you all a nutritious and healthy recipe. Do try it. You can serve it with rice or with rotis or bread. It turns yummy. This recipe is very uncommon as it is made from one particular type of leafy vegetables.
Ingredients:                                     Prep. Time: 30 Minutes, Serves: 4
1 bunch Malabar spinach, leaves separated from vine and finely chopped
2 onions, finely chopped
1 tomato, chopped
6 tablespoon coconut, grated
5 garlic pods, chopped
3 Kashmiri red chilies
1 tablespoon coriander seeds
4 black peppercorns
2 cloves
1 marble sized ball of tamarind
1 tablespoon jaggery, grated
2 tablespoon oil
Salt to taste

1) Add the chopped Basale leaves, chopped tomato and 2 tablespoon chopped onion to a pressure cooker. Add 1 cup water and pressure cook it upto 3 – 4 whistles or till it is cooked. Let the pressure get released naturally.
2) Meanwhile, heat a kadai and add 2 tablespoon oil.
3) When oil gets heated, add remaining chopped onion and fry till it turns pinkish. 
4) Add garlic and fry till the raw smell of garlic goes away.
5) Add the spices – red chilies, cloves, peppercorns and coriander seeds and fry for 2 minutes.
6) Next add grated coconut and fry till the grated coconut turns brownish.
7) Switch off the gas and let this cool down.
8) After cooling, add the grated coconut and onion mixture from kadai to a grinder. Add tamarind and ½ cup water and grind to a thin gravy.
9) Now the gravy is ready.
10) The kadai will be empty. Use the same kadai and pour the gravy in it.
11) Simmer for 2 minutes and then pour the pressure cooked vegetables in the kadai along with some water.
12) Add grated jaggery and salt to taste and simmer for 10 minutes.

Note: The gravy should be very thin. You can adjust the water content as per your choice.

You might also like Colocasia leaves curry recipe.

Baselle soppu recipe

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Pepper Idlis

Wondering what to cook with left over idlis? Wondering what to serve as a healthy evening snack? Want to eat something healthy but spicy and chatpatta? Try these pepper idlis. Every bite of these idlis are filled with deliciousness. They are very easy to cook and can be easily made with either fresh idlis or left-over idlis.

pepper idlis

You can follow this recipe to give your idlis a new taste and a new look. You can also make this recipe with mini idlis and pack it in your kids snack box. My daughter loved these pepper idlis and even asked me to pack it in her lunchbox. I made them with mini idlis for her.

pepper idlis
6 idlis or 18 mini idlis
2 sprigs curry leaves
1 medium sized onion, finely chopped
4 tablespoon chopped coriander leaves
2 green chilies, slit
3 tablespoon black pepper powder
2 tablespoon ghee/oil
Salt to taste

Let us make the pepper idlis from left-over idlis:
1) Cut the left-over idlis into bite sized pieces and keep aside.
2) Heat a kadai, add oil or ghee.
3) Add chopped onion and fry till onion turns pinkish.
4) Add curry leaves and slit green chilies and fry for few seconds.
5) Add chopped coriander leaves and mix.
6) Add black pepper powder and salt to taste and mix well.
7) Now add the idli pieces or mini idlis and mix it with the black pepper powder.
8) Ensure that the pepper powder coats the idlis properly.
Serve it hot.

pepper idlis
pepper idlis

pepper idlis

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Oats And Spinach Pongal

Wondering what to cook for breakfast everyday? Try this Pongal or khichdi which is healthy and loaded with nutrients needs to kick-start your day. This Pongal is made with oats instead of rice and no one will even be able to figure out that oats have been added to this recipe. Serve it hot with ghee and raita or salad. You can even have this for lunch/dinner when you want to eat something light.

Oats are loaded with fiber which helps to reduce bad cholesterol. Spinach are loaded with iron and vitamins and moong dal is a good source of proteins, vitamin B, calcium and dietary fiber. This Pongal is very good for digestion. It can be served to a kids and toddlers too. 

Ingredients:                                   Prep. Time: 20 Minutes, Serves: 2
¾ cup oats
½ cup moong dal / yellows split gram dal
1 cup spinach chopped / 1 small bunch spinach
1 cup water
2 teaspoon cumin seeds
15 black peppercorns
1 sprig curry leaves
1 teaspoon asafoetida
1 green chili, slit
15 cashewnuts
2 tablespoon ghee/clarified butter
Salt to taste

Let us make the oats pongal.
1) Dry roast the oats for 5 minutes and keep aside.
2) Pressure cook the moong dal along with chopped spinach for 2 whistles.
3) Heat a kadai, add ghee. When ghee heats, add cashewnuts and fry till they turn brownish. Remove and keep aside.
4) In the same kadai, add more ghee if needed.
5) Add cumin seeds and after the cumin seeds crackle add black peppercorns, curry leaves, slit green chili and asafetida.
6) Add the roasted oats and mix well. Add water, ¼ cup at a time, mix and cook till oats get cooked.
7) Add the pressure cooked spinach and moong dal to the kadai with oats.
Mix well.
8) Add salt to taste. Garnish with roasted cashewnuts.

Serve this with a tablespoon ghee.

For other breakfast options, click here. 
Also check this Banana Oats Pancake, Oats Upma and Instant Oats Dosa recipe.

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Open Faced Radish Sandwich

Radish sandwich makes a healthy and nutritious breakfast. You can either eat this as open faced sandwich, or slice it with another slice of bread and consume it. I have added a slice of cheese in this sandwich, but you can opt not to add it. You can also close this sandwich with another slice of bread and grill it and eat.

You might not like radish due to the pungent taste. But it is loaded with several vitamins and nutrients and offers numerous health benefits.Consumption of radish lowers cancer risk, it is good for diabetics and also regulates blood pressure. Apart from this consumption of radish helps combat constipation and also helps with weight loss. These are just few health benefits, but there are plenty.

Ingredients:                              Prep. Time: 20 Minutes, Serves: 2
1 pink radish, finely sliced
2 slices of cheese
2 slices of bread

1) First soak the radish slices in water for 30 minutes.

Lets make the open faced radish sandwich:
2) Take one slice of bread and arrange the cheese slice on it.
3) Over this spread the radish slices.
4) You can place 5-6 slices of radish.
5) You can either serve this as open faced sandwich or close it with another bread slice.
6) Assemble the other bread with cheese and radish and serve.

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Mixed Sprouts Sandwich

Looking for healthy recipes to pack in kids or your snack box? Wanting to lose weight and looking for recipes which can help you with this? Want to shed bad cholesterol? Well there is a miracle ingredient which can help you to achieve all of this. It is nothing else but sprouts. So use this miracle ingredient and make some interesting recipes. Sharing with you all masala mixed sprouts sandwich.

Sprouts are rich in protein and dietary fiber. They also contain plenty of vitamins and minerals and are extremely good for health. Add sprouts to your daily meal menu and take one step closer to good health. Make this sandwich and either eat it for breakfast or snacks. Pack it and take it to office too to munch during the breaks.

4 bread slices, sides cut
¼ cup green grams/moong sprouts
¼ cup red lentils/sabut masoor sprouts
¼ cup kidney beans/rajma sprouts
¼ cup black kabuli chana sprouts
1 medium sized onion, finely chopped
1 medium sized onion, finely sliced
1 tomato, finely chopped
4 garlic pods, finely chopped
1 teaspoon red chili powder
1 teaspoon chat masala
½ teaspoon turmeric powder
2 tablespoon coriander leaves, chopped
2 tablespoon oil
Salt to taste


For the filling:
1) Add the sprouts and 1 cup water to a pressure cooker and pressure cook for 1 whistle.
Switch off and let the pressure get released.
2) Heat a kadai and add oil. When oil gets heated, add onion and saute.
3) When onion turns pinkish add tomato and fry till tomato turns mushy.
4) Add garlic and fry till the raw smell of garlic goes away.
5) Open the pressure cooker and add the boiled sprouts and mix.
6) Add the spices and mix well.
7) Let it simmer for 10 minutes.
8) Adjust salt and switch off the heat.
9) Garnish with chopped coriander leaves.

Now the filling is ready. So let us assemble the sandwich.

10) Take a slice of bread and spread 2 tablespoon of the sprout mixture.
11) Top this with one or two onion slices.
12) Close it with another slice of bread.

Either eat the sandwich as it is or grill it if you prefer.

Check carrot and peas sandwich, fruit sandwich and egg white sandwich recipes here.

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