Tuesday, February 21, 2017


Arrowroot is found growing wildly in India mostly in the state of Orissa  and Kerala. Koova Podi or Arrowroot is one of the important natural source of nutritional starch. Arrowroot has many medicinal properties and very good for the stomach, facilitates weight loss, treatments for skin problems,and also is an ideal food for infants too. There is no known dangers or toxicity to arrowroot. 
Using this powder, we make yummy desserts ie Halwa.  But this time, my hubby Mr 'R' came up with spicy dish using arrowroot pd which was so delicious. The Munch bite of coconut and crunchy curry leaves makes this dish extra perfect :) Its very simple to make and nobody can go wrong with this.

1/2 Cup Arrowroot powder

2 Onion chopped

1 Carrot grated

2 tsp Grated Ginger

1 Green chilly.

Few curry leaves

2 tbsp Coconut grated

1/2 tsp Turmeric pd

1 tsp Chilly powder.

1 1/4 Cup Water

2 tsp Oil

1 tsp Ghee.

Salt to taste.


1 tbsp Oil

2 tsp Mustard seeds

Pinch of Hing

1 tbsp Chopped Curry leaves


In a bowl, dilute arrowroot pd with coconut and keep it side.Mix it thoroughly to form a solution without lumps. Heat oil in a kadai, Fry ginger. green chilly and onions till golden brown. Then add grated carrots and saute till its cooked. Add in turmeric, chilly pd and fry till the raw smell disappears. Season with salt. Now slowly add in the arrowroot mixture and stir continuously. The mixture will start leaving the sides of the pan and will slowly attain the thickness and becomes a whole mass. At this stage, add ghee and immediately remove from the flame. Transfer them to a greased plate. Allow them to cool. 
For the tadka, heat remaining oil in a pan. Add mustard seeds. Once it gets crackle, add chopped curry leaves and pour on the dhoklas. Cut into desired shapes and serve.


Thursday, February 16, 2017


I have become a big fan of quail eggs but sad that I don't get those at Mangalore :( . But whenever I visit Kerala I make sure I get them without fail. So this time I try ed out something special. That's the egg fritters which not only looks dam cute but so tasty as well. Its is a great combo with a cup of tea or coffee as an refreshing evening snack. It also makes a good addition for a party menu.


10 Boiled Quail eggs

Salt and Pepper to taste.


1/2 Cup Besan

2 tsp Rice flour.

2 tsp Ginger garlic paste

1 tsp Jeera pd

1 tsp Red chilly pd

1/2 tsp Ajwain.

Pinch of Soda

Pinch of Hing

Salt to taste.

Water as needed.

Oil for deep fry.


Chaat Masala.


Marinate eggs with salt and pepper and keep it side for atleast 15 min.

In a bowl, Mix all the ingredients mentioned under batter except oil. The consistency of water should be thick so that the eggs are well coated.

Heat oil in a kadai. Dip the marinated eggs in the batter and deep fry them carefully till slight brown.

Sprinkle with chaat masala on top and serve hot.


Wednesday, February 1, 2017


Yet another super delicious healthy kozhumbu learnt from one of my blogger pal from Raks kitchen :) Her picture was very attractive and eye catching which pushed me to try this tasty dish. I have followed each and every step mentioned on her page :) Normally we all use the curry leaves as a flavouring agent but at the end rather than eating we just throw it away. But in this recipe, curry leaves plays an important role as we have used the main ingredient to the maximum level which not only enhance its taste and flavour but also offers wonderful health benefits both externally and internally.
So thanks alot raks for sharing healthy dish. Its truly very delicious :) For the recipe please click here


Monday, January 30, 2017


Cauliflower masala is a fool proof one and can taste with any kind of roties or puri or with simple jeera rice. It has a very slight sweet taste with a mild spiced, thus making it an excellent gravy. I have used Almonds as it gives a smooth texture and richness to the gravy :)


250 Grams Cauliflower florets.

2 Onions

5 Small Pearl Onions

2 Tomatoes

1 tbsp Ginger Garlic paste

2 tsp Jeera

8 Almonds

2 tsp Red chilly pd

1/2 tsp Yellow pd

2 tsp Coriander pd

1 tsp Garam masala

Pinch of Ajwain

1/4 tsp Milk

Water as needed.

Coriander leaves for garnish.

2 tbsp Oil

Salt to taste


Clean the florets and soak them in salt turmeric warm water for about 10 min. Drain and keep it side. Then Marinate the florets with salt and red chilly. Shallow fry them until half cook and keep it side.
Heat oil in a kadai. Add in onions and fry till its half cooked. Then the ginger garlic paste and tomato. Sprinkle salt and let it cook till tomato becomes mushy. Then add in red chilly pd, turmeric pd and coriander pd and mix well. Allow them to cool.
Blend the masala along with almonds into a smooth creamy paste.
Heat oil in a another pan. Add in jeera and chopped pearl onions. Then add in the grounded onion tomato paste and mix well adding milk into a thick consistency. Add adequate water as per thickness of gravy. Time to drop in the fry ed florets into the gravy followed by ajwain and a sprinkle of garam masala on top. Cover it and let it cook for about 5 min under low flame. When gobi is almost cooked, switch off the flame and Garnish with coriander leaves and serve hot.


Thursday, January 26, 2017


I adopted this super simple chilled delight from Milkmaid site. Its so simple that you can include ur kids too. No doubt they would love to prepare with full excitement and with love :) So do try with ur kids and relish the chilled hommade mango icecream :)


3 Ripe Mangoes puree.

3 Cups Chilled Milk

2 Cups Fresh Cream

Pinch of Vanilla essence.

1 Tin Milkmaid


Whip the cream lightly until fluffy and keep itside.

Now in a big bowl, mix the mango puree, milk and milkmaid with a electric beater for about 2 min. Add in the cream and vanilla essence and fold the mixture until its well mixed up.

Drop the mixture into the container and place it into the freezer.

When the icecream is half set, remove and whip again and freeze it. Repeat the process 2 times. This makes the icecream super soft.

Scoop and serve chill :)