Monday, March 5, 2018


Cooking eggs are the most simplest and basic kitchen skills you can possess. I make sure I use them at least thrice a week. So here I have prepared a dish which is of quail eggs from Kerala as here at Mangalore its not available. These eggs possess more nutritional benefits when compared with chicken eggs. The recipe fried eggs on onion masala can be served as a side dish or as a starters. The crunchy fry ed flavoured eggs with spiced onions are just a perfect combi. Its quiet simple and quick recipe too.


10 Boiled Quail eggs

2 Onions sliced

1 tsp Jeera

3 Garlic cloves

2 tsp Kashmiri Chilly Powder

1 tsp Garam masala

2 tbsp Oil.

2 tsp Rice flour

Pepper to taste

Salt to taste.

Coriander leaves for garnish.


Marinate the boiled eggs with salt ,pepper and dust with rice flour and keep it aside for at least 15 min.

Heat 1 tbsp of oil in a pan. Add jeera and garlic. Once its fry ed add sliced onion with salt and saute till its half done. Add chilly powder, garam masala and give it a toss. Meanwhile heat oil in another pan and drop in the marinated eggs and fry them well till it turns slight brown and crunchy.

Take a serving bowl. Place the onion masala and spread them like a bed. Upon that gently place the fry ed eggs. Garnish with coriander leaves and serve hot :)


Sunday, March 4, 2018


Koova podi in malayalam is what we say for arrowroot powder. It is the thickening agent and is best for making halwa very easily in no time. This powder is very nutritious and easily digestable soft food for infants and also for adults. Its is also the light food which can be consumed on fasting or illness. In this recipe I wanted to give a twist ie the mix of grinded fruit. I have choosen kiwi fruit as it has the its own sweetness cum tangy and thus its a perfect combi. Even strawberries acts very well :) No doubt kids will adore like anything as therez a bite of coconut and kishmish as well. Do try this healthy halwa.

1 Cup Arrowroot Powder

2 cup Water

3 4 tbsp Sugar (can add more or less)

1 Kiwi freshly grind ed into paste

1 tsp Cardamom powder

2 tbsp Kishmish.

Pinch of Green food colour (optional)

2 tbsp Grated Coconut

1 to 2 tbsp Ghee


First take a kadai in which you need to cook the halwa. Add arrowroot powder and dilute it with water. Mix well so that no lumps is formed. Add all the ingredients one by one except ghee and give it a nice mix. Now keep the kadai on flame and cook it well stirring continuously. Cook the halwa till it becomes transparent and semi solid. Add ghee and stir till the ghee leaves its sides of the pan. Now pour this halwa mixture in the greased plate and cut into into desired shape.


Monday, February 5, 2018


Sabudana idlies are the quick and easy instant idlies using idly rava or normal bombay rava. Its a healthy breakfast with lots of nutritious value. These idlies comes our super soft and spongy that just melts in your mouth.  Serve them with your favourite chutney or pickle.

1/2 Cup Sago

1 Cup Idly rava

1 3/4 Cup Buttermilk

1/2 tsp Soda

Salt to taste.


2 Tsp Oil

1/2 Tsp of Mustard seeds

1/2 Tsp Channa dal (optional)

2 Chopped Green chilly

1 Tbsp chopped Curry leaves

2 Tbsp Grated Coconut

1 Tbsp Oil

Soak sago and rava together with buttermilk, soda and salt nearly for 3 hours.
Heat oil in a pan for tadka. Put mustard seeds followed by channa dal, green chilly, ginger, curry leaves and lastly coconut. Fry them for a sec and then pour it into the soaked sago mixture. Add water if the mixture turns thick. The consistency should be just as a normal idly batter.
Now take the greased idly maker and put spoonful of mixture into each mould. Make sure it will puff up so add the mixture accordingly. Steam them for 15 min.


Wednesday, December 20, 2017


Puffs is a perfect party recipe. It acts as a best snack either in the form of veggie or chicken or egg etc etc. It can be frozen and can be baked later. Good thing about this is you could fill any of your filling you like. I have made using egg and corns which my family loves alot. Puff sheets can be easily available in supermarkets. If not, can be of homemade puff sheets too. Will be back soon with the  recipe :)


Ready made Puff sheets

2 Boiled eggs

1 Egg for brushing

2 Chopped Onions

1/2 Cup Frozen corns

1 tbsp Ginger Garlic paste

1 tsp Jeera

1 tsp Red chilly pd

1/2 tsp Turmeric pd

2 tsp Kitchen King masala

Pinch of Amchur pd

1 tsp Lime juice

Coriander leaves for garnish

2 tsp Oil

Salt to taste

Heat oil in pan. Add jeera and onion. Fry till it turns golden brown. Add ginger garlic paste and saute for few sec. Add all the powders followed by frozen corn. Season with salt and amchur powder. Finally add coriander leaves and lime juice and mix well again. Keep it aside.
In a plate slice the eggs and keep it aside.
Now take one puff sheet and roll them. Cut into halves. (Depends on how much bigger size you need)Take one half sheet and fill the corn mixture  in the center and place one egg slice upon that. Fold over and place them on the greased baking tray. Repeat the same with the remaining sheets.
Meanwhile break the egg in a bowl and mix it well. Brush the egg mixture all over the puffs and bake them under 200 degree preheated oven for 35 to 40 min.


Monday, December 11, 2017


This is the simple and easy dish that I tasted at my friends home. The bites of coconut and the spice from chillies taste amazing. It acts a best side dish with Konkani meals :) Simple as it can get and taste divine. Its the secret ingredient 'Hing' that makes these potatoes taste flavourful.

3 Boiled Potatoes

1/4 Cup Grated Coconuts

3 Green chillies

1 Dry Red Chilly

Big Pinch of Hing

1/4 Cup Water

Few Curry leaves

1 tbsp Coconut oil

2 tsp Mustard seeds

1 tsp Jeera

Salt to taste.
Semi crush the boiled potatoes and keep it aside. Heat oil in a pan, Add mustard seeds , jeera and curry leaves. Then add green chilly and red chilly and fry them for few sec. Add water and bring them to boil. Then add the potatoes , salt and mix well. Cover with a lid and leave them for at least 2 min. Lastly add the grated coconut and a big pinch of hing. Remove from flame.

Serve hot