Wednesday, February 25, 2009


I got this classic Italian recipe from food network. Its actually named as ''Eggplant Parmesan''. I just named it as 'Cheddar' because I used cheddar cheese instead of parmesan. Like the recipe lasangna, this too can be prepared as layers. But I have prepered under single layer. We really liked it soo much and its outstanding and incredibly easy to make.If you need a quick supper,somthing filling then this recipe would be perfect. It just taste as good as the 'Chicken Cheddar'. There is no particular measurment for the amount of sause and cheese. Add according to ur choice. This eggplant cheddar goes well as a side dish with any pasta recipe or speghetti with meat balls.


4 Sliced Eggplant.

Pasta sause. [any of ur fav choice]

2 Cloves of chopped Garlic (Or) Garlic powder.

1/2 cup All purpose flour.

2 Eggs.

1 cup Italian seasoned Bread crumbs.

Handful of cheese on each slice.[ I used mixed of mozzarella and cheddar]

Salt and pepper to taste.

1 tsp Oil.


Cut eggplant into circle about 1/4 inch slices. Sprinkle them with salt and pepper. Let it sit for 15 min. Thus keeping for few min salt will release some of its moisture. Wipe up the excess water with the help of tissue.

In a bowl break egg and whisk it. It should be enough to dip the marinated eggplants. On a plate combine flour, salt and pepper. On another plate spread breadcrumbs. Coat the eggplants into the flour mixture on both the sides. Then dip into egg mixture and finally to the bread crumbs mixture, pressing lightly on both the sides.

Heat 1 tbs oil in a pan. Add garlic and place the eggplant slices gently. On a low heat cook it on both the sides until slight brown. Drain on the paper towels.

Preheat the oven to 350 F. Now spread the pasta sause as per needed on the baking dish. Place the eggplant slice. Again top it with some more pasta sause.

Lastly spread the slices with cheese.

Bake them for about 30 min or until the cheese melts and form a slight borwn colour. Allow it to sit for another 10 min. Serve hot.


Sunday, February 22, 2009


Rava idlies are the ideal, healthy and filling breakfast. These are quick and super simple easy recipe that can be prepared at any time because this does not require any frementation or soaking process nor any grinding. Some people add grated coconut in the batter. That can be an optional ingredient that may or may not be added according to their choice. You can also make these idlies in microwave for about 10 min. These idlies tastes amazing and it is good for kids those who hates to have veggies specially carrots. This goes well with coconut chutney, onion chutney etc. But I prefer to serve them with peanut chutney.


1 Cup Rava.

1/2 Cup Yogurt.

1/4 Cup Chopped Onions.

1/4 Cup Grated Carrots.

1 tsp Grated Ginger.

1 Green chilli.

1 tsp Mustard seeds.

1 tsp Channa dal.

1 tsp Urad dal.

1 tbsp Chopped Cashew.

1 Sprig Curry leaves.

1/2 Cup Water.

2 tsp Oil.

Salt to taste.

(Extra veggies can also be added.)


Heat oil in a pan. Add mustard seeds and allow then to pop. Add channa dal and urad dal and fry them till it turns light brown. Later add grted ginger followed by onions, carrots, green chilli and curry leaves. Fry them for a while.
Add rava and roast it along with the veggie mixture. Transfer them into a bowl and allow it to cool.
Add yogurt, salt, water, cashew and mix them well making sure not to form any lumps. Allow the mixture to stand for half an hour. The consistency must be just like normal idli batter.

Grease idli tray with oil. Put the batter into each mould and steam them for about 10 to 15 min on medium heat.

Allow them to cool when its done. Remove idlies with the help of spoon and serve hot with Peanut chutney.


Wednesday, February 18, 2009


Peanuts are the good source of vitamin E, protein, folate, manganese and many more. Peanuts can be used in many ways like a snack, peanut sause, curries mainly in non veg curries, along with rice recipes, in salads etc etc. For long I have been waiting to try peanut chutney. They turned out really good and a change from the usual coconut chutney. Many say this chutney can be served with rice but never tried. If so, make sure the chutney should have a thick consistency. Peanut chutney makes gret accompainment to idlies, dosa, upma and with rice too.


1/2 Cup Peanuts.

1 Chopped Shallots.

2 tbsp Grated Coconut.

1 Dried Red chilli.

1 tsp Tamarind paste.

Pinch of Hing.

Salt to taste.


1/2 tsp Oil.

1/2 tsp Mustard seeds.

1/4 tsp Jeera.
1 tsp Urad dal.

4 to 5 Curry leaves.

In a pan dry roast peanuts for about 10 minutes until you get the smell of peanuts. Make sure it should be well roasted under low flame. Allow them to cool and remove its skin later.

Add oil in a pan and saute onions, red chillies, and hing with a pinch of salt. Allow this mixture to cool.

Later grind the roasted peanuts, onion mixture, grated coconut and tamarind paste in a blender till it turns into a smooth paste. Water can be added accordingly. Trasnfer the chutney into a bowl.

Meanwhile in another pan heat oil. Throw in mustard seeds, jeera, urad dal and curry leaves and drop it on the chutney.

Ready to serve with idlies or dosa.


Sunday, February 15, 2009


Hey guys. Was busy with the preparation of my daughter's birthday. Actually she turned 3 years old. Have a look at my cutie snap on her birthday.

Last night I was recalling my flash back, the day when a tiny warm cuty was placed on my hands at hospital. That day I was soo happy that I am going to experience a new role of being a mother. She made us laugh everytime showing her wonderful expression even at the time when she sleep. That was soo funny. I could not foget the day when first she called me 'Amma'. Could not express how I felt. That is somthing special that every mom would expect to hear from thier kids. Days passed and now my little angel 'Smera' has turned 3 years old on february 14. Yes shez our Valentine gift :). hehe..On feb 13 she celebrated her birthday in advance at school with her friends. The school teacher placed her a birthday cap when the rest of the kids began to sing birthday song.

I felt soo happy and a bit sad too. Its sad to see when our kids grow very fast. Isn't? Somtimes it makes me feel that she should only be 3 months and not 3 years. Hmm silly me. Until we experience it, we just don't know how fast the time goes. I guess there are few moms who would feel just like me. We decided to give a grand party in a restaurent on her birthday. Food was really delicious and why not, it was a kerala cuisine buffet. Smera enjoyed herself by cutting her Princess birthday cake, watching lots of people around wishing her, colouful decoration, playing with her friends and ofcourse receiving her birthday gifts. So finally everything went sooo good.


Monday, February 9, 2009


I know it sounds different. As of now you all would have known pineapple fruit is one of our favourite fruit specially for my hubby. He loves making different recipe using pinapple fruit and he does, out of which few comes success. This is one of them. (few more recipe to come) :) Wonderful additition to this recipe are the fish piece.The real flavour comes out when the fish and the pineapple piece are fully cooked with noodles and thats what this is special. You can feel the sweetness, tangyness and spicy too in this whole meal. I personally really liked this recipe so much. Perfect to have with gobi or mushroom manchurian as a sidedish. Yum..


1 Tilapia Fillet.

1 tbsp Chilli pd.

1/2 tsp Turmeric pd.

Pinch of Hing.

Salt to taste.


1 Pack Egg Noodles(Cooked)

1 Big Onion.

2 tbsp Ginger-Garlic paste.

1/2 Cup Pinapple pieces.

1 1/2 tbsp Soya sause.

1 tbsp Worchestershire sause.

1/2 tsp Chilli sause (Optional)

1 tbsp Red curry paste.(Thai)

Salt to taste.



Coriande leaves.
Pinapple pieces.



Cut fish into small piece and marinate them with above ingredients for about half an hour.

Heat a pan with oil. Fry onion and gingergarlic paste. Throw in rest of the ingredients from pinapple piece till salt. Make sure you add salt very less because these sause and also the marinated fish contains salt.

Later on add few drops of water and drop th marinated fish. Cook till its done.

Lastly add cooked noodles and garnish with coriander leaves few fresh pinapple pieces and grape.

Serve hot.


Wednesday, February 4, 2009


When I was young, my mom used to prepare lime juice with lemon, water, sugar and salt. Also if anyone visit our place she does this with no time because its the simple ingredients that we usually have at home. That is the real flavour of lime juice and its soo simple and can be prepared at any time. But these days we get readymade lemonade juice or concentrate where people drink rather than squeezing a lime. Me too among them. I buy lemonade and to make it more flavourful and fresh I add mint leaves. I love the sweetness and the tangy flavour. Its the unbelievable refreshing that I can't stop drinking it.


1 cup Lemonade juice.

Sugar ( optional)

6 to 7 Mint leaves.

Ice cubes.

2 tbsp Water.


Mint stem.


In a steel glass add mint leaves , and water. Crush them with a wooden stick till all the minty flavour comes out of the leaf. Strain them. Its ok if there are small bits of leaves. Add lemonade and ice cubes. Garnish and serve cold.