Tuesday, October 9, 2018


Palak are very healthy and its natural source of iron. Palak puri are prepared with spinach puree along with some aromatic spices. These can be eaten as it is or with your fav curry. Here I prepared Tomato in coconut gravy which equally taste delicious with these cuties. With come up with the curry recipe soon :)

1 1/2 Cup Wheat flour

1 tbsp Rava

1 tsp Ajwain

2 tsp Coriander jeera powder

1 tsp Garam masala (optional)

2 tsp Ghee or Oil

Salt to taste

Water as needed

Oil for deep fry.


250 grams Palak leaves (washed and cleaned)

1 tbsp Grated Ginger

2 Green chillies


Blend the ingredients given above for palak puree adding just 2 tsp of water if needed. Now take wheat flour and rava in a mixing bowl. Add all the ingredients one by one along with palak puree. Add water and make it into a semi soft dough. Apply little oil on top and let it sit for 10 min. Divide the dough into small balls. Meanwhile heat oil in a kadai. With the help of rolling pin, gently roll to make 3-4 inch puri. Deep fry the puris on both the sides. Serve hot with ur fav dip :)


Tuesday, October 2, 2018

ALU METHI (without onion and garlic)

There are many ways of making Alu methi. Here I have prepared a dry curry without using onion and garlic which tastes equally yum. Here the boiled potatoes are being cooked with fresh methi and with mild flavoured Indian spices. This healthy subji can be prepared in jiffy and is perfect with rotis or phulka.

NOTE: Do use crushed kasuri methi for extra flavour. Please don't avoid that ingredient :)

3 Big Boiled Potatoes

11/2 Cup Chopped methi leaves

2 Tomatoes

1 tbsp Jeera

2 tbsp Grated Ginger

11/2 tsp  Red chilly powder

1/2 tsp of Turmeric powder

2 tsp Coriander powder

Pinch of Garam masala (optional)

1 tsp Crushed Kasuri methi.

Half squeezed lime juice.

Adequate amount of water.

2 tsp Oil

Salt to taste.

Dice the boiled potatoes and keep it aside. Heat oil in a pan. Add jeera and ginger and fry them. Add tomatoes with salt and allow to cook till it becomes mushy. Now all the powdered masalas and fry for a min. Add little water and bring to boil. At this stage all potato and methi leaves. Mix well. Cove it with a lid and let it cook for another 5 min under low flame. Sprinkle crushed kasuri methi and lime juice on top. Stir well and serve hot.


Monday, September 10, 2018


Chicken cooked in simple and mild flavours with an extra garlic punch. Its very simple to make and amazingly delicious. This curry goes well with normal steamed rice or parotta or with tandoori naan. I know you all will love it so much so do try out this yummy curry and let me know the feedback soon ;)


2 Big Onions

1 Tomato

1 tbsp Grated Ginger

Curry leaves

Salt to taste.


1 kg Chicken pieces

11/2 tbsp Thick Yogurt

1 tsp Turmeric powder

Salt to taste.


2 Big Garlic

2 1/2 tbsp Coriander seeds

1 tbsp Jeera

8 Dry Kashmiri chilly

2 tsp Oil


1 tbsp Fennel seeds

4 Elachi

4 Cloves

Stick of Cinnamon

1 Star anise.


Firstly marinate the chicken with ingredients given above for about half an hour. In a blender, powder the ingredients given under garam masala for a min and keep it side.
Next to make the garlic masala, heat oil in a pan add jeera and coriander seeds and saute till they are fried. Then drop in red chilly and garlic pods. Fry till the garlic turns slight brown. Allow the mixture to cool and later grind it into a thick paste adding required amount of water. Heat 1 tbsp of oil in a kadai. Add onions and saute till translucent. Add grated ginger, tomato and curry leaves and stir well till tomatoes becomes mushy. Now add the garlic masala mixture, marinated chicken and garam masala all together and stir well. Season with salt. Cover with a lid and allow the chicken to cook under low flame. If you need more gravy then add a cup of water and let it cook. Once chicken gets cooked transfer the curry into a bowl and garnish with coriander leaves. Serve hot hot.


Saturday, September 1, 2018


My previous post was Veepam poo rasam. I had some more leftover flowers, so decided to make its rice which was equally flavourful and healthy as well. Its super easy and can be prepared in jiffy :) It tastes good only when you have it hot hot so makesure as soon as the preparation is done, you njoy this dish having hot :)

1 Cup Cooked Rice

1/4 Cup Dried Veepam poo

5, 6 Shallots (optional)

11/2 tbsp Ghee

Pinch of Hing

Salt and Pepper to taste


Heat ghee in a pan. Add the dried veepam poo and roast till you get a nice aroma or until the flower turns brown. Make sure it should be roasted under medium flame. Then add hing and rice. Mix well and finally season with salt and pepper. Serve hot.


Tuesday, August 28, 2018


Veepam poo is nothing but Neem flower. It is one of the medicinal ingredient. During my vocation time in mumbai, my sis from Chennai had send this. I was so lucky enough to taste and to get those fresh flowers straight away from tree :) Thank you so much Nanduakka :) Here I have prepared a spicy veepam poo rasam which is usually prepared in South India specially on Tamil new year. This flower has lots of health benefits as it helps in digestion ,clean stomach, improve the immune system, removes toxin from the body and many more. These flowers are dried and can be stored for months in air tight containers.
Now coming to the recipe, this rasam is very easy to prepare in jiffy and is super delicious. You will not at all feel the bitterness, so even the kids would savour this rasam ;) Its goes well with simple steamed rice or acts as a flavourful soup also.  Make sure you use Ghee in the recipe. That's tastes extra yummy :)I do have the recipe of veepam poo saadam (rice) will post that soon as well :)

NOTE : Instead of using water, you can use vegetable broth or dal water. While roasting neem flower, make sure you roast under medium flame.


1 Tbsp Neem flower.

Gooseberry size Tamarind

1/4 tsp Turmeric power

Salt as per taste

2 tsp Ghee


1 Tsp Ghee

1 tsp Mustard seeds

1 tsp Jeera

2 Dry red chillies

Pinch of Hing

Pinch of Pepper powder.

1 tsp Rasam powder (optional

1 sprig Curry leaves

Extract tamarind juice and keep it aside. Heat ghee in a pan and roast neem flower under medium flame,until you get a nice aroma or until the flower turns into roasted brown in colour. Keep it aside. In a big kadai add the tamarind extract, water, salt and turmeric. Stir well and bring them to boil.

Heat remaining ghee and season the items given above one by one and pour the seasoning into the boiling rasam. Switch off the flame and finally add the roasted neem flower. Garnish with coriander leaves and serve hot with rice.