Tuesday, March 31, 2009


Brussels was somthing interesting that I wanted to try for long. Most of the time I was away from brussels because that was quiet expensive. But I wanted to know what it tastes like so took some. I adapted this roasted recipe from ''Barefoot Contessa'' Food network. It tastes good just like mini cabbages. When I had a bite, it was just crispy on onside and tender inside. Also I liked the crunchy flavour just the way I like them all on my baked recipe. I served them with carrots , green bellpeppers and boiled eggs. It is a perfect healthy snack too.


5 Brussels sprouts.

1 tbs Oil.

Salt and pepper to taste.

1 tsp Lemon juice.


Preheat oven to 350 F.

Cut off the ends of brussels and remove the outer leaves. If its too big, cut them into 2 halves.

In a bowl, add the brussels, salt and pepper and keep them for 15 min.

Transfer them to a aluminium sheet and roast them for 30 min or until the outer skin turns crisp. Then turn them on another side and roast them till the brussels turns brown.

Place them on a plate and drizzle with lime juice.

Serve hot with other veggie.


Wednesday, March 25, 2009


Tomato bhindi is a very special curry for me. Its special because I learned it from my beloved uncle. Hez an excellent cook and all his recipe are just unbeatable and among them is his spicy sambhar that I could not ever forget the taste. Once when I visited my uncle's place very long back, he came up with this tomato bhindi masala which was just irresistibly delicious. In this I have added 2 extra ingredients nothing but garlic and garam masala. Its because he is not very fond of these 2 items and so its an optional ingredient that may or may not be added. It is a versatile and can be had as it is or as a side with chappathi or rice specially with curd rice.


1/2 kg Bhindi

1 large Tomato.
3 Cloves Garlic.

2 tsp Chilli powder.

1/2 tsp Turmeric powder.

2 tbsp Coriander powder.

1 tsp Garam masala.

1 tsp Jeera.

Coriander leaves for garnish.

2 tsp Oil.

Salt to taste.


Wash the bindhi abd whip up dry with a kitchen tissue. Cut those into long piece.

In a pan heat oil. Add the bhindi's with salt and fry them till it becomes slight brown or well cooked. (Do not add any water). This process can be done also in microwave. Just micro till the bhindies are tender. Keep it a side.

Heat oil in a pan. Add jeera and garlic. Fry them for a while. Add tomatoes with salt and cover them with a lid for about 5 min. Thus tomatoes becomes tender and release its juice which helps to form a nice thick gravy too. Add the chilli pd, turmeric pd, garam masala, and coriander pd and stir.

Then add the fried bhindi and mix well. If need more gravy add some water.

Garnish with coriander leaves and serve them hot.


Saturday, March 21, 2009


This is the unique recipe I learnt from my mom. She makes this every sunday as a side with biriyani or pulav. This recipe is very simple and it bring out the real heat of black pepper. Very spicy and taste fabulous. Thesedays whenever I boil eggs, my kiddo helps me remove the shells. She too enjoyes helping me. So herez my recipe _


3 Boiled eggs.

2 tbs Pepper.

1 tbs Salt.

1 tbs Oil.


Mix pepper and salt in a plate.

Prick the eggs with the help of fork.

Roll the eggs on to the peppery miture and let it sit for half an hour.

Heat oil in a pan. Fry these till it becomes brown.

Serve hot with any rice.



Tuesday, March 17, 2009


Soups are the best appetizers and most common among them is tomato soup. I was very tempted to make this tomato soup when I browsed ''SIREESHA'S'' blog. Shez soo adorable and an excellent cook indeed. Now shez on break to India and hope she join our blogging world soon. Miss you sireesha and also your yummy recipe. Her soup ingredients was very simple and inviting that I decided to make the very next day also that was her microwave preparing. The change I made is I added fryed bread pieces on the top to make it a crispy bite while slurping hot soup.


4 Ripe Steamed Tomatoes.

3 Cloves of Garlic.

1 Chopped Onions.

1 tbsp Butter.

2 tbsp Cornflour.

3/4 cup Milk.

Salt and pepper to taste.

Fryed Bread pieces for garnish.


In a microwave container add tomato, garlic, onions and salt. Micro high for about 7 to 8 min.

Remove tomato's skin and puree the mixture in blender.

Melt butter in microwave for 10 sec. Combine flour and stir briskly making sure not to from any lumps and micro for another 1 min. Thus the flour leaves its raw taste.

Slowly add milk and give it a quick brisk. Add tomato mixture and micro again for about 5 min.

Add required amount of salt and pepper to salt and finally garnish with croutons or any of your favourites.

This i s my entry to ''FALL IN LOVE (FIL) WITH FOOD : TOMATO''


UMA, JAISHREE, VIBAAS, has presented these beautiful awards. So honoured from you guys to receive this. Thanks a lot dear friends.

I would like to share all these awards with


I know most of them has recieved these awards before. Kindly accept from my side too :)

Enjoy gals !!

Saturday, March 14, 2009


Fish fry makes me crazy. It has almost become my favourite dish .Whenever I prepare fish fry for lunch or dinner, I have it on the spot hot hot soon after the fry. Cannot wait to have it along with another food. Now that I said, I cannot wait, you can notice my pic below that I have shown 2 marinated fish, but on serving plate therez only one. Thats because when I finished my first fish fry, my hubby and my kiddo had a small piece of bite and within no minute, we three had almost finished. Thank god that I was able to take a snap of the second fish and that too without any garnishing :) hehe. This is somthing different type rather than our normal masala and its must to try. Its just a flavourful blend and the fresh lime juice and mint leaves are the best compliment to the fish fry. Here goes my recipe..


1 Pomfret.

1 tbs Ginger garlic paste.

4 tbs Grated Coconut.

1 Green chilli.

4 strands of Corinander leaves.

3 strands of Mint leaves

1/2 tsp Turmeric powder.

1 tbsp Lime juice.

Oil for shallow fry.

Salt and pepper to taste.


Wash and clean the fish using vinegar water. This reduces the fishy smell. Patch it dry using tissue towel. Spinkle inside and outside salt and pepper and keep it aside.

Grind the rest of the ingredients into the mixer into fine paste. Use very less water to make a paste.

Marinate the grounded masala on fish and let it rest atleast for 1 hour.

Heat oil in a pan. Fry the fish on both side for about 3 to 4 min or until its cooked.

Squeeze fresh lime juice on the top and serve hot.


Wednesday, March 11, 2009


According to me, meals are just incomplete without pickles. Heres the first time posting my first pickle recipe. Garlic is my family's favourite so gave it a try making garlic pickle. Usually homemade pickles taste better the next day.Its best to take on picnic to serve with samosas or any type of rice. Most of them also have it with bread as sandwich :). These are somthing which can be stored over couple of long period. I like to refrigerate pickle and preserve cold. Taste great with curd rice.


1 1/2 cups Garlic cloves.

5 tbsp Gingelly oil.

1 Big Tomato.

1 tsp Hing.

1 tsp Turmeric powder.

2 tbsp Mustard Seeds.

1 tbsp Fenugreek Seeds.

2 tbsp Chilli powder.
Vinegar as required.

Salt to taste.


Peel the garlic. Cut it into lengthwise if its too big.

Meanwhile dry roast the mustard seeds and fenugreek seeds till you get a nice aroma. Makesure not to roast too much. That may taste bitter. Cool the mixture and grind it into fine powder. Use as per required and rest can be stored in an air tight container.

Heat gingelly oil in a pan and roast garlic cloves till it turns brown. Transfer it in a plate.

In the same remaining oil add tomato with salt and fry for a while. Add chillipowder, hing, and vinegar. Then add the fried garlic clovesand selectedamount of vinegar. Lastly the ground powder as per ur quantity.

Preserve in glass bottles.



Sunday, March 8, 2009


Here comes another unique pineapple soup prepared by my hubby. Its very divine and extremely delicious. In a first glance it seems like a regular soup but by addition of couple of things it makes it different. When I had my first sip, I just loved the flavour of garlic, and the best part was the heat of the crushed red chilli flakes and the pepper. Perfect when one is down with cold or throat ace. Here comes the recipe..


1/2 Cup Pineapple piece.

1/4 Cup sliced Onions.

1/4 Cup sliced Tomatoes.

Few pieces of Mushrooms.

Pinch of crushed Red chilli flakes.

4 Cloves of Garlic.

2 tbs Soya sause (or) Fish sause.

1 tsp Chilli sause. (Optional)

Pinch of Tobasco Pepper sause.

Basil leaves (or) coriander leaves for garnish.

1 tsp Oil.

1 Cup Vegetable Stock (or) Water.

1 tsp Lime juice.

Salt and pepper to taste.


Heat oil in pan. Add finely chopped garlic. Fry them till brown. Keep aside.

In a another pan heat oil. Add onions,tomato, mushroom and pineapple with a little bit of salt. Cover it for 2 min. Then add soya sause, chilli sause followed by adding water. Bring the mixture to boil. At the time of removing from flame, add fryed garlic, crushed red chilli flakes and basil leaves. Srinkle pepper on the top.

I would like to send my recipe to '' THINK SPICE.. THINK PEPPER'' HOSTED BY DIVYA VIKRAM initially started by sunita.



Friday, March 6, 2009


This 'C A M subzi' is one of the most popular curry among the North Indian recipe. Everyone in my family is very fond of North Indian cuisine specially my big brother. So whenever my mom prepares any curry, then therez no fear of getting any leftovers :). Back to my recipe. Whenever I buy cauliflower, most of the time I end up making manchurian or simple cauliflower bhaji. This time tryed making cauliflower subzi with addition of aloo and mutter.This is a simple curry flavored with a mild blend of spices. It turned out too good and I served with palak chappathi which was dam tasty.


1 Cup Cauliflower florets.

1 Boiled Potato.

1/2 Cup Mutter.(I used frozen mutter)

1 Chopped onions

1 Chopped Tomatoes

1 Green chillies

2 tbsps Garlic paste

1 tbsp Ginger paste

2 tbsp Garam masala

2 tsps Coriander powder

1 tsp Chilli powder

1/4 tsp Turmeric powder

1 tbsp Coconut powder. (Optional)

1 tsp Jeera.

Water as per required.

2 tbsp Coriander leaves.

Salt to taste.

1 tsp Oil.


Heat a pan full of water. Bring to a boil adding salt and turmeric. Add the cauliflower florets and allow them to sit for a while. This process cleans up right from inside each and every corner of the veggie. Drain the water and keep it a aside.

In a pan heat oil. Add Jeera, ginger-garlic, greenchilli, and onions. Saute onions till they become translucent. Now add tomatoes, red chilli pdr, coriander pdr, turmeric pdr, garam masala and salt. Saute till u get a nice aroma and all the ingredients are well fried in oil.

Add cauliflower, potato and mutter all at once along with a pinch of salt. Cover with lid and cook under medium flame until all the veggies are well cooked with all masalas. Add water if in need of gravy.

Remove from flame and garnish with fresh coriander leaves.

Serve hot..



Wednesday, March 4, 2009


Are you a egg lover? If Yes do try this tasty and healthy snack. Its soo fluffy and moist that anyone can have it at any time. It would be somthing new for the kids rather that offering them an omelet or scrambled one or Indian type bhurjies so n so.This would be a lovly platter for them if its garnished with their favourite sause specially tomato ketchup because my kiddo love just the same way :) . This is also served as an breakfast item. It makes whole some filling when you have it along with fresh juice. Any of ur favourites veggies or non- veg like sliced ham, bacon shredded chicken can also be added in the egg mixture. The measurement I have specified is apporoximate amounts as you can put more or less depending on what you like.


5 Eggs.

1 Chopped Spring Onions.

2 tbsp Chopped Tomatoes.

1/4 Cup Milk.

2 tbsp Chopped Capsicum.

2 tbsp Chopped Mushrooms.

1/4 Cup Grated Cheese.

Salt and pepper to taste.


Preheat oven for 350 degree.

In a bowl, beat eggs and whisk it. Add each ingredient one by one.

Grease the muffins tray and fill the mixture about 3/4 th of the way.

Bake them for atleast for half an hour or until a knief inserted comes out clean. When its done loosen them around with a knife.

Garnish with ur favourites items.


YASMEEN has passed me one new award ''YOU'RE A SWEET AWARD'' . Thats soo sweet of u yasmeen. Thanks.

JAISHREE has passed me another 2 more cute awards which is ''CIRCLE OF FRIENDS'' AND ''YUM YUM BLOG AWARD''. Thanks for considering me for this glorious treat.

I would like to pass on this award to all my ''Bloggers Friends''. You all rock with ur delicious recipe.


Sunday, March 1, 2009


Chicken curry is my favourite non veg curry that I would like to have with palappam or idiyappam or parotta as well. Here the pieces are marinated with Indian spices and most important the flavour of curry leaves makes this curry special and very tasty. Most of the time I use boneless chicken piece. But I do agree, with bone the curry tastes much more delicious. So here's my way of making chicken curry-


1/2 LB Chicken Thighs.

2 tbs Curd.

1 tbsp Ginger-Garlic paste.

1 tsp Chilli pd.

1/2 tsp Turmeric pd.

Salt to taste.


1 Chopped Onions.

1 Chopped T omato.

1 tbs Chopped Ginger.

1 tbs Chooped Garlic.

1 sprig Curry leaves.

1 tsp Chilli pd.

1/2 tsp Jeera pd.

2 tsp Corinder pd.

2 tsp Meat Masala.

1 tsp Oil.

Salt and pepper to taste.


Coriander leaves chopped.


Wash, clean and cut the chicken to medium sized pieces. Marinate chicken pieces with above ingredients.

Heat oil in a pan. Add the onions and sauté till they start turning yellow. Add the chopped ginger and garlic. Add the tomatoes, half of curry leaves and continue to sauté for a minute. Add coriander pd, chilly pd, jeera pd, meat masala and salt and mix it up well. Mix in the marinated chicken and cover it with a lid on a medium flame. Dont add water now. Water comes out of its own. Let it cook for 15 min. Later when its done, may add water for much more gravy and bring to boil.
At the time of removing from flame add crushed remaining curry leaves, pepper and garnish with coriander leaves.
Serve hot with palappams.
Palappams are the soft Indian pancakes popular in kerala that is prepared with the combination of coconut and rice. Some add cooked rice to make the appams soft. It is done on the appachatti which looks like a shallow depth wok. There are instant mix available in the super market. Currently I use palappams mix for the quicker version and it does taste good.