Tuesday, June 30, 2015


These are the yummy phodies prepared of breadfruit. We can even deep fry or shallow fry these phodies. This has a nice colour and crispy chewy texture which is served as side dish for lunch or as a evening snack too. In this recipe, the veggie is marinated with the dryish batter and later its deep fry ed.


10 Slices of thin Breadfruit.

1/2 Cup Rice.

5 Dry Kashmiri Chilli.

1/2 tsp of Tamarind paste.

Pinch of Hing.

Salt to taste.

Oil for deep fry.


Soak rice for half an hour. Meanwhile cut the breadfruit into thin slice and immerse them in water.

Now steam the pieces for 5 min and keep aside.

Once the rice is soaked for half an hour, grind all the ingredients together except oil adding very less water. The consistency should be thick so that it gets coated overall to the breadfruit pieces. Adjust salt.

Heat oil in a pan for deep fry. Take each breadfruit pieces and dip into the batter. Make sure the pieces are fully covered . Drop them in oil carefully and deep fry in oil until crisp.  (take them out when the oil stops its bubbling)


Monday, June 8, 2015


This is a tried recipe from the blog http://www.yummytummyaarthi.com/ . Her click was so catching and I was simply drooling at the pic that I had to make it immediately. The taste was fab. I have to say its one of the best Jamuns I have ever eaten so far. Thanks a lot Aarthi.

 For the recipe please click here


Thursday, June 4, 2015


Its an easy and quick way to prepare tasty cheesy eggplant pesto. This time I tried with grilled eggplant and then topped it with some pesto and cheese.The same method can also be baked and served. Its really great to serve as an appetizer. This is one of my little's favourite :) ( I have not written any particular measurments for this recipe. It depends on the size of the eggplant you slice.


1 Eggplant

Tomato Pesto as required (readymade)

Garlic powder.


Italian seasoning

Salt and Pepper to taste.

1 tsp Butter.


Slice the eggplant as per ur choice. Season with salt and pepper. Heat butter on a grilled pan. Place the seasoned eggplant and grill on both the sides. Place it on a plate and allow to cool. Now apply pesto sause just enough to cover the top layer and then spread lots of cheese. Sprinkle garlic powder and italian seasoning and micro for a min till cheese melts on top. Serve hot.


Tuesday, June 2, 2015


A very refreshing popsicles made from fresh fruits is always inviting.  They are great for summer and treat for kids.Here I have prepared a twist of fresh watermelon juice with a mix of readymade mango juice ie  MAAZA. :) It was tasty and delicious. Thanks to my friend blogger Aparna for gifting me those cute moulds :)


1 Cup Watermelon cubes.(rind removed)

3 Tbsp Sugar.

Pinch of Lime Juice.

1/2 Cup Mango juice. (maaza)


Take all the ingredients in blender and make into a smooth puree. Strain the mixture and pour them into Popsicles mould and freeze for 6 to 8 hours. At the time of serving, run the mould in water and carefully remove it :)

Serve chill.