Sunday, November 8, 2015


This is something special that you can prepare for your kids. An egg and at the same time one veggie with their favourite cheese on top. Its simple to make and attractive too. The crunchiness of capsicum and softness of an egg just melts in our mouth. One of the best snack you would give them after they come from school ;)

Sliced Capsicums as shown in pic.

1 Egg

2 tsp Fresh Cream or Milk

Salt and pepper to taste.

Oregano (optional)

Cheese on top

1 tsp Butter.

Heat greased non stick pan. In a bowl, break eggs, cream , salt and pepper. Stir well. Place the capsicum and toss them on both the sides just to coat butter on them. Make sure you don't cook them a lot. Now pour the egg mixture slowly inside the capsicum and allow to cook under medium flame covered with a lid. Once its done, take our carefully and place them on a serving plate. Grate cheese and oregano on top and serve hot.


Saturday, November 7, 2015


Special thanks to my Dear Amma :) who taught me this special recipe. Love you ma :) I just love it alot.

Soya pakodas can be made on special occasion like kids party as these pakodas are very rare and unique tasty fritters. Its nice and crisp on outside and soft and warm on inside. Do try this, I bet your kids would love as my daughter and her friends would adore this fritters like anything :)

1 Cup cooked Soya chunks.

1 1/2 Cup Besan

1 tbsp Rice flour

1 Chopped Onion

1 tbsp Chopped Ginger

2 tsp Chopped Curry leaves

1 Green chilly

1 tsp Chilly powder

Pinch of Hing

Pinch of Cooking Soda

Salt to taste

Water as required.

Oil for deep fry.

Heat oil in a kadai for deep fry. In a bowl add all the ingredients except cooked soya. Add enough water to make the batter not too thick or thin consistency. If you make it too runny, the batter begins to drip off the soya. Adjust salt as needed.

Now dip each soya into batter and pour carefully into the oil.  Fry till golden. Drain them on tissue and serve hot.


Wednesday, November 4, 2015


There are different method of preparing coconut rice like rice cooked with coconut milk or rice mixed up with fry ed grated coconut etc etc. But my version of preparing  this rice is very simple and quick. If there's any leftover rice, then this is perfect to end up next day. An aroma of curry leaves and fresh grated coconut makes this rice yummy. Also its the best to pack this rice for lunch or dinner during our train travel. Make sure you use only coconut oil. This will enhance the flavour of coconut and goes well with the taste.


1 Cup Cooked Rice.

1/2 Cup Grated Coconut

2 tsp Mustard seeds.

1 tbsp Urad Dal.

5 to 6 Methi Seeds.

Few Curry leaves.

2 Dry Red chilly.

1 tbsp Coconut oil.

Pinch of  Hing

Salt to taste.

Heat coconut oil in a pan. Add mustard seeds. Then add urad dal and methi seeds and fry till the dals turns slight brown. Next drop in curry leaves and dry red chilly with a dash of hing. Mix in the cooked rice and give it a nice stir. Add salt. Cover for a min and cook. Then add fresh grated coconut and mix well. Remove from flame and serve hot.


Monday, November 2, 2015


Creamy tomato curry is visually appealing, delicious and tangy royal dish. Its full credit goes to my hubby who prepared this yummy curry when I felt so lazy to enter my kitchen. Its goes well with chappati, naans and even parathas. Adding coconut powder mixed with warm milk blends well with the curry. Its ideal for when you don't have many fresh ingredients lying around in the kitchen.


4 Ripe Tomatoes.

2 Onions

2 tsp Ginger Garlic paste.

1 tsp Chopped Garlic.

1 tbsp Chilly pd (kashmiri)

1/2 tsp Turmeric pd.

Few curry leaves.

1 tsp Kasturi methi

3/4 Cup warm Milk

2 tbsp Coconut powder.

1 tsp Ghee.

2 tsp Coconut oil

Salt to taste.

Heat coconut oil in a kadai. Fry ginger garlic paste followed by freshly chopped garlic, curry leaves and onions. Once the onions are fry ed add chilly pd and turmeric pd and fry well.Then add tomatoes and salt. Cook till the tomatoes turns mushy. In a bowl pour warm milk and mix coconut powder. Once the masala are well fry ed, add the milk coconut mixture and give it a quick stir. If you need gravy more add more amount of milk and coconut powder. Sprinkle kasuri methi on top along with a spoon of ghee.


Monday, October 19, 2015


Idly are the South Indian dish that is versatile with many variations. Idly with seasoning in it brings out the unique flavour. Each bite has the gingery crunch. You can either use fresh coriander leaves or mint leaves, depending on what you have. Its very simple to prepare and something different from normal once. Its spicy, delicious and healthy breakfast recipe.

Idli batter

1 Tbsp Mustard seeds.

1/2 tsp Jeera

2 Tbsp Chopped Curry leaves

2 Tbsp Chopped Ginger

2 Green Chilly

2 Tsp Coconut oil

Coriander leaves for placing on mould

Heat oil in a pan. Add mustard seeds and jeera. Once the mustard splutter, add ginger and green chilly. Fry and lastly add curry leaves. Add into idly batter and mix. Grease idly moulds and place a leaf of coriander. Then pour the batter then steam for 5 to 7 min.
Serve hot with ur fav chuntny.