Sunday, August 23, 2015


This is one of the surprising recipe for kids. No doubt they will adore it. The patterns that emerge on these eggs makes quite attractive.The marble effects is due to the breaking of membrane and the colour is due to the addition of tea powder. If you want the eggs to be extra flavourful, then you can add anise or cinnamon in boiling water. Some people add dark soya sause for deeper colour but I want to maintain the flavour of normal boiling egg, so I kept it simple adding tea powder with very mild taste.


1 Egg

1 tsp Tea powder

1 Cup Water

Pinch of Salt


Wash the egg first. Take a vessel filled with water. Put salt and place egg for boiling. Let it boil for few minutes. Now take a spoon and crack the shells as many as you can. But make sure the shell does not come out fully. Once its cracked, add tea powder and boil for a sec. Then reduce the flame for another 2 min and switch off. When its cool, gently break the shells from egg.

Serve sliced, halved or quartered. 


Friday, August 7, 2015


This is one of the awesome and tastiest chicken fry that I adopted from one of my fav chef ''Sanjeev kapoor's page. The very best I like in chettinad cuisine are, they are extra spicy and much more flavourful. If you have crowd for a non veg lovers, then this is super easy to make. Do give it a try and let me know how it turned out :)


8 Pieces of  Whole Chicken

6 Dried red chilly.

1 Inch Ginger.

5 Cloves of Garlic.

1 Green chilly.

2 Medium Onions

1/2 tsp Turmeric pd

2 tbsp Rice flour

Half handful of Curry leaves

2 tbsp Oil

1 tbsp Lime juice

Water as needed.

Salt to taste.

Marinate the cleaned chicken with salt and turmeric powder. Meanwhile blend dried red chilly, garlic, ginger, curry leaves, green chilly, onions into a smooth paste adding little water. Add this masala, rice flour, lime juice to the marinated chicken and allow to rest in fridge for an hour or two.

Heat oil in a non stick pan. Place the chicken pieces carefully and allow to cook under low flame. Once its cooked on one side, turn it over and allow to cook on the other side too.
Serve hot with creamy cheesy dip or mayonnaise.


Thursday, August 6, 2015


Perfect and simple traditional kerala style breakfast tastes heavenly. In this recipe the ripe plantain is chopped into small pieces and put it into the puttu maker or into the puttu cup after adding grated coconut. This was prepared by my aunt during my vacation visit to Mumbai at her place. This can be served as such or with sugar and milk too. The puttu used in this recipe is chemba rice puttu . I loved the way it looked sooo cute ;)

People who don't have puttu maker, no worries guys, you can try making same procedure using idly mould too. Shape might differ but tastes equally good.


1 Cup Puttu powder.

Water as needed.

2 Ripe Plantain.

Fresh grated Coconut.

1 tbsp Sugar (optional)

Salt to taste.


In a big bowl, add puttu powder, salt, sugar and mix well. Now add water  little by little and mix well with ur hands. This will form into crumbs and at the same time should be moist. It should form into tight ball when you hold it and when you press little more harder, it should crumble. Make sure no lumps is formed. If there is, then just blend into a mixer for a min and take out.

Now take a cup puttu maker. First add coconut and then top them with sliced plantain and rest fill them with puttu mixture. At the end if you need again to place banana, then layer again with banana and end up added grated coconut on top. Now carefully place it over the pressure cooker and steam for about 7 to 8 min or until puttu is cooked. When its done, flip it and serve hot hot.


Wednesday, August 5, 2015


Kids love pizzas. And moms always feel great and good if we serve them homemade pizza :). Then that's more than enough to make our kid-does day special. My princess just love it when she gets her fav palak pizza with extra cheese when she comes back from school. In fact she have palak as it is. So what I do is I don't over cook the veggies. Just micro for a min so that when we have a bite, we feel the crunchiness of palak. Its healthy and at the same time very delicious.


1 Pizza base

1 tbsp Pasta sauce or Tomato ketchup.

Finger full Onions slices.

Finger full Red or Green Capsicum

2 tbsp Palak chopped.

Salt to taste.

Oregano for sprinkle.

Red chilly flakes for sprinkle.


In a plate, place pizza base. Upon that spread tomato sauce or pasta sauce. Then spread onion slice, capsicum and palak. Lastly add lots of grated cheese. Micro for about a min or 2 or till cheese melts. Remove and garnish with oregano, chilly flakes and serve hot.


Monday, August 3, 2015


Looking for something new and unique breakfast? Then I would say this is one of it. Famous South Indian breakfast with a variation. This recipe can also be prepared if therez any potato subji leftover which was prepared for masala dosa.  Its very tasty and simple. Not only it attracts kids but also adults would surly adore.


Idly batter.

2 Boiled Potato.

2 Onion.

1 tbsp Ginger.

2 Green chilly.

Few curry leaves.

1 tsp  Mustard seeds.

2 tsp Urad dal.

1/2 tsp Turmeric pd.

Coriander leaves (optional)

Salt to taste.



Heat oil in a pan. Add mustard seeds and urad dal. Fry till the dal turns slight brown. Then add grated ginger, curry leaves and green chilly followed by sliced onion and salt. Saute it for about 3 min. Then add turmeric pd and boiled potato. Keep on stirring it so that the potato do not get burnt. The masala has to be dry. In a greased idly plate, put a spoon of potato masala and on top of it pour idly batter. Steam till the idlies are cooked. Serve hot with ur fav chutney.


Saturday, August 1, 2015


Palak has the high nutritional value and extremely rich in antioxidants. Along with the leaves, its stem can also be utilized for making a sidedish adding along with fav veggies. This is a simple dish which is very healthy and at the same time quick and tasty.


1 Cup Cauliflower florets.

1 Cup Palak stem.

1 tsp Mustard seeds.

2 tsp Chilli pd.

1 tsp Coriander pd

1/2  tsp Turmeric pd.

1 tsp Oil.

Salt to taste.


Heat oil in a kadai. Add mustard seeds and allow to splutter. Add chilli pd, coriander pd, turmeric pd and add the veggies. Add salt, little water, close with lid and allow them to cook. Serve hot with a bowl of steamed rice.