Monday, December 26, 2016


These are the delectable methi flavoured puries loved by everyone in my family. These are great for breakfast and also as a great snack for tea time. It is also a perfect food to take for long journey as there is no need for any side dishes. I love to have this methi puri with Tomato thokku which I learn from my niece. Recipe for tomato thokku coming soon ;)
In this I have used simple dried kasuri methi leaves which is easily available in super markets. Or else using fresh methi leaves also taste good. Additional of besan gives you a bright colour and nice texture to your puries. Do try this recipe for sure :)


1 Cup Wheat flour

1/ 4 Cup Besan

1 tbsp Rava.

1 1/2 tbsp Kasuri Methi.

1 tsp Chilli pd

1/4 tsp Haldi

1/2 tsp Ajwain

1 tsp Grated Ginger.

3 tsp Oil

Pinch of Hing

Salt to taste.

Oil for deep fry

Water as per needed.


In a big mixing bowl add all the ingredients one by one except water and oil for deep fry. Mix well so that all the masala and methi leaves spreads equally. The amount of water depends on the quality of wheat flour so add water accordingly to make a tight firm dough. Cover and keep it aside at least for 15 min. Divide the dough into small balls. Meanwhile heat oil in a pan\ for deep frying. Now roll the small balls into thick puries and gently slide them into the hot oil. Fry them on both the sides. Drain them on a tissue and serve hot hot.


Thursday, December 22, 2016


This is a tried recipe from Raks Kitchen. As always I am a big fan of her :) Each and every dishes ends up into perfection. One among is the Potato kurma  which is very flavourful and rich. It goes well with puries. I usually make kurma with mixed veggies but this is somewhat unique only with potatoes and i am sure its a super hit recipe for the potato lovers.
For knowing the recipe details please click here -


Tuesday, December 20, 2016


Quail eggs or the kaada mutta has 4 times nutritious value than a chicken eggs or duck eggs. It has lots of health properties in them like it increase your immune and memory, cures cough and asthma, balance cholesterol, reduce blood pressure, prevents chronic diseases and many more. The long list of minerals and proteins found in these tiny little eggs :)
On my current visit to kerala, I tasted boiled quail eggs for the first time in one of my cousin's place and I really loved it. The taste was pretty much like the normal eggs. The outer appearance and the size just nailed me. The very next day, I was lucky enough to see my nieces bought few eggs for me to take back to my home. I wish I get those eggs here in Mglore :( ....
Back to my dish, These Quail egg pepper roast is a great side dish  which is very popular in Kerala. It is a flavourful pepper based masala that can goes well with any of your favourite main course. I added Soya sause in my recipe as I would say thats one of my secret ingredients that not only makes the dish delicious but look wise it look more appealing and dark.  My daughter likes to have like a snack ..hahah .....


9 Quail eggs (boiled)

2 Onions chopped

2 tbsp Garlic chopped

1 tsp Fennel seeds

1 Sprig of Curry leaves

1 tbsp Crushed pepper pd

1/2 tsp Turmeric pd

1 tsp Dark Soya sause.

1 tbsp Oil

A pinch  of Garam masala ( optional )

Salt to taste.


Remove the shell of boiled quail eggs and keep it aside. Heat a non stick pan. Add 1/2 tsp pf oil and drop the eggs. Roast them all till you see a nice brown crunch on both the sides of eggs. This gives a nice texture. Transfer them in a plate. In a same pan, add remaining oil. Once its hot add in fennel seeds, onions and curry leaves. Fry until onions turns translucent. Now add the turmeric pd, half of pepper pd, and a pinch of garam masala and stir well. Add soya sause and season it with salt. Once the masala are fry ed drop in eggs and cover for a min. Last but not the least, before transferring them in a plate, add the remaining half of pepper and stir well so that you can get a peppery taste.

Serve hot


Sunday, November 27, 2016


Chicken chops are real treat for chicken lovers. The mix of Indian spices and the crunch of onions and capsicum makes this dish so tasty and delicious.I absolutely love it every time I prepare it. The longer this dish sits,the most flavourful it becomes and its quiet easy as well to prepare. Do try this for sure :)

500 Grams Boneless Chicken

2 Onions cubed

1 Capsicum cubed

1 tbsp Garlic

1 tsp Red chilly pd

1/2 tsp Turmeric pd

2 tsp Pepper pd.

1 tsp Coriander pd

Few Curry leaves.

2 tsp Vinegar.

1 tbsp Chicken masala.

2 tsp Oil

Salt to taste.

Coriander leaves for garnish.


Cut the boneless chicken into small pieces. Clean and keep it dry. Now marinate with salt and turmeric pd and refrigerate it for about half an hour
Heat oil in a kadai. Add chopped garlic and fry till golden brown followed by half of cut ted onions. Saute it for 2 min and add in curry leaves and all the masala pd except pepper pd. Add marinated chicken and mix well. Cover with a lid  and allow to cook for about 20 to 25 min. Chicken will get cooked in its own water. So no need to add water at all. Once its cooked ,add in the capsicum and rest of the onions and fry till the veggies gets half cooked, Lastly add in vinegar and pepper pd. Garnish with coriander and serve hot hot.


Friday, November 25, 2016


Dal makhani is one of the most and popular dish originating from Punjab region. Its soo delicious and flavourful dish cooked with whole black lentil with red kidney bean, lots of butter and with light blend of Indian spices. A dollop of butter on top gives you the authentic and traditional taste to this recipe. The best combi which goes well with dal makhani is Garlic naan... Tastes yummy right?

1/2 Cup Black lentil

1/4 Cup Red kidney bean

1 Onion

2 Tomatoes

1/2 tsp Jeera.

3/4 tsp Chopped Ginger

3/4 tsp Chopped Garlic

2 tsp Red chilly pd

1/2 tsp Turmeric pd

1 tsp Coriander pd

1 Green chilly

2 tsp Garam masala

2 tbsp Heavy cream

1 tsp Crushed Kasoori methi.

3 tbsp Butter.

Salt to taste

Water as needed

Coriander leaves for garnishing.


Rinse and soak lentil and kidney bean for 7 to 8 hours.  Pressure cook them until soft. Once its done, mash it well and keep it aside.
Heat add 2 tbsp butter in a kadai. Add jeera and onions and fry till translucent. Add in chopped ginger and garlic and fry till the raw aroma disappears. Next drop in the tomatoes and stir well till it becomes mushy followed by red chilly pd, turmeric pd, coriander pd. Saute it well till you see the masala leaves its side. Then add the mashed cooked dal to the masala. This gives a thick texture to the gravy. Put adequate water as  per required and sim it for about 10 min.
Now the final is to add in the fresh cream and sprinkle garam masala and couple of crushed kasoori methi. Stir once and transfer them into a bowl. Garnish with fresh coriander leaves and serve hot.


Monday, November 21, 2016


Crispy soya cutlets are very crunchy and non spicy snack. Its acts as a great appetizer on parties or family together. In this recipe I have used cornflour as a binding agent instead of potatoes. Its only because I wanted my cutlets to tastes only the flavour of soya. But if you want to, then you may add :) taste might differ. For the non veg lovers, same procedure can be prepared using minced chicken
instead of soya granules :) It would tastes equally good. Its a very good finger food :)


1 Cup Soya Granules (cooked)

2 Onions chopped

3 cloves of Garlic

2 tsp Pepper pd

1 1/2 tsp Garam masala

1/2 tsp Turmeric pd

3 tbsp Corn flour

2 tbsp Breadcrumbs

Salt to taste.

1 tbsp Butter.

Oil for deep fry.


1 Egg

Breadcrumbs as required.



Heat butter in a pan. Add onions and garlic and saute well. Then add turmeric pd, garam masala and pepper pd and mix well. Once the masala are well fry ed add in the cooked granules and  mix well with the fry ed masala. Season with salt. Allow the mixture to cool.
Now drop in the corn flour and breadcrumbs. Add more or less accordingly. Now with the help of your hands take a small portion of the soya mixture and give it a shape of a tight cylindrical one. Keep it inside the refrigerator for about half an hour. This makes the shape fit and firm.
Meanwhile in a bowl, beats the eggs well with salt and pepper. Spread the breadcrumbs on a plate evenly. Now the fun part comes :) Take each soya shaped mixture and dip it in egg and then coat them with breadcrumbs. Keep it aside. Follow the same steps with rest of the soya mixture.

Heat oil in a kadai. Drop the soya mixture slowly one by one and deep fry them very carefully until golden brown on both the sides. Drain them on a tissues.
Serve hot with ketchup or with your fav dip :)


Sunday, November 20, 2016


This cookies are so easy, tempting and crumbly to make. Though I dont have convection oven, I tried making on Tandoor which came out quiet well and crunchy as well. This is prepared with all purpose flour, powdered sugar, butter, milk pd,and ofcourse tutty fruity which is the main ingredient and the best one loved by our kids :) I got this amazing recipe from Thank you for sharing this recipe. My daughter just adore this cookies a lot. The recipe mentioned to add rose water which was optional but I did not use it. Instead of that I added Vanilla essense. For recipe please click here 
Enjoy !!

Thursday, November 10, 2016


I simply love any types of veggies when its made into thoran. Sidly I make sure I keep my veggie a slight crunch too. Here I have presented long beans with steamed peanuts thoran which looks like a very good combi and sure it is :) The grounded coconut masala brings up the true flavours and of course the coconut oil when I used tastes and smells osm.
Here I have removed the shells of the peanuts and steamed nearly for about 10 min in a steamer with a pinch of salt. This addition also makes my thoran much more healthier. Do try this for sure :)


500 grams of cutted Long beans

Handful of whole steamed peanuts

2 tsp Mustrad seeds.

1 tbsp Urad dal

3 4 Methi seeds

1 tbsp Coconut oil

Salt to taste


1/4 Cup Coconut grated

2 tsp Red chilly pd

1 tsp Yellow pd


Heat oil in a kadai. Season it with mustard seeds, urad dal and methi seeds. Fry till the dal turns slight brown. Add in the long beans, salt and sprinkle with some water and cover with a lid to cook alteast for 10 min. Meanwhile mix the ingredients given under coconut mixture. Once the long beans gets cooked, add the steamed peanuts and the coconut mixture. Stir them well.
Serve them hot as a sidedish.


Thursday, October 27, 2016


Beetroot chutney is the recent dish I try ed and tested which was simply super hit one. This chutney has a well rounded flavour that goes well with most variants of idlies, dosa or even with chappathi. I tried with seasoned idlies which came out so well. This chutney has a hint of sweetness  that comes with the veggie beets, spice from the red chilly and tang from tomatoes. So its a mixed flavours that's makes this chutney even more tasty. Do try this at home for sure :)

1 Beetroot (thinly sliced and chopped)

5 Pearl onions

1 Tomato

5 Cloves of Garlic

5 Dried Red Chillies

1 tbsp Channa dal.

1/4 Cup Grated Coconut

1 tbsp Coconut oil.

1/4 Cup water.

Salt to taste.


1 tbsp Coconut oil

2  tsp Mustard seeds

1 tsp Jeera

Curry leaves

Pinch of Hing


Heat half tsp oil in a pan. Add channa dal and fry till slight brown. Then add garlic and red chilly. Once the chillies changes it colour and gives a nice aroma, Transfer them into a mixer. Let it cool down. In a same pan, add in onions. Once its half done, add thinly sliced beets with salt. Cook for about 5 min. Drop in tomato and coconut grated. Once the tomato turns mushy, switch of the flame. Blend the beets mixture along with the dal one adding very little water. Now transfer them into a bowl. For tadka - Heat oil in a pan, add mustards seeds and jeera. Once the mustard seeds starts crackling, add curry leaves and hing. Pour this tempering over the chutney and mix well.


Wednesday, October 19, 2016


These rolls are super simple starters and can prepare in jiffy. All you need to do is to buy a bottle of schezwan sause which is the keen ingredient for this. You can add any stuffing of your choice. Here I have used paneer. You can substitute with mushrooms or babycorns or grilled chicken as well. The bread can be shallow fry ed if kids wanted the crunchiness but I have kept my rolls simple as my kid adore the softness of the bread. Its just perfect for kids and adults.


2 tbsp Readymade Schezwan Sause.

3 Slice of Milk Bread

1/2 cup Paneer cubes

1 Onion diced

2 tbsp Garlic

Tomato sauce for garnish.


Salt to taste.


Trim the edges of bread and roll them with a rolling pic to became a thin square. Keep it aside.

Heat butter in a nonstick pan. Fry the garlic and onions till its half cooked. Drop in the paneer pieces and saute them well. Now add schezwan sause and mix well and keep it aside.  Now take the bread. Apply some butter all over and spoon 2 tsp of stuffing in the middle. Apply some water in the sides of the bread and roll them carefully. Seal the sides. Place them on the plate and garnish with tomato sauce on top :)


Tuesday, October 18, 2016


Omelettes or scramble eggs are the most popular and easiest breakfast ever. I and my family loves to have them weekly thrice. On weekends I tried making with the addition of cheese which was super cheesy and so yummy. To make it more attractive, I added few veggies which lead with an extra crunch on each bite. TIP : For the fluffy and extra softness, try adding cream or milk. No doubt for the people who love cheese like a hell, you would fall in love with this dish :)


4 Eggs

2 Onions

1 Tomatoes

1 Capsicum.

1 tbsp Grated Ginger

Sprigs of Curry leaves

1 tbsp Jeera.

2 tbsp Heavy cream

2 Green chillies

1/2 tsp Red chilly

1/2 tsp Turmeric pd.

Pinch of Oregano

1 tbsp Oil

2 to 3 Cheese slices.

3 tbsp Shredded cheese

Salt and pepper to taste.


First in a bowl whisk the eggs with heavy cream, salt and pepper. keep it aside.  Heat oil in a kadai.  Add jeera and ginger. Fry them for a while. Add curry leaves and onions adding a pinch of salt. Then add tomatoes and capsicum. Once the veggies are well sauteed and half fryed, pour the egg mixture. Immediately reduce the heat to the medium low. Make sure you don't stir it now. Scramble them once the egg begins to set. Add the shredded cheese now.  Continue scraping your wooden spoon along the bottom of the pan to redistribute the eggs. Turn off the heat and it will start cooking in its own heat of the pan. Once its almost done, divide the egg mixture into two plate now. Place a slice of cheese on top and sprinkle oregano on top and micro for a min or until cheese melts. Top it with extra leftover egg mixture and serve hot.


Thursday, October 6, 2016


Its a real treat for cheesy lovers. Not only kids, even adults adore this quick delectable snack. These cute little balls are filled with oozy gooey cheese that just melts heavenly. Its super to eat. The best dip to have these are with ketchup


2 Large Potatoes (boiled and mashed)

1/4 Cup Steamed Corns kernels.

2 Pearl Onions chopped.

1/2 tsp Grated Ginger

2 tsp Pepper pd.

1/2 tbsp Oregano.

1 tbsp Cornflour.

2 tbsp Maida

2 tbsp Coriander leaves.

Pinch of cooking soda.

Salt to taste.


Cubed Mozarella cheese

2 tbsp Cornflour

1 cup Breadcrumbs

Adequate water for making the paste.


In a bowl, mash the potatoes. Add in the ingredients mentioned above one by one.  Once the mixture is ready, take a small portion and shape into a small ball. Place a small cube of cheese and make it into a ball.
Make a slurry of cornflour and water and keep it aside. Now dip each balls into the cornflour mixture and and roll it in a breadcrumbs. Once its done, just freeze them for about half an hour. This helps the balls to get little firm. Heat oil in a kadai and deep fry them till it turns golden brown.

Serve them hot with ketchup.


Monday, September 12, 2016


I got this interesting recipe which is just perfect to have for breakfast from Raks kitchen. No doubt shez an amazing blogger. I have tried so many of her recipe which were all outstanding and upto mark. Thank you so much Raks for sharing the recipe. So coming back with recipe, these idlies are healthy combination of wheat rava and roasted oats. I just loved the texture, its colour and its super softness. For recipe please click here


Thursday, September 8, 2016


This is extremely simple egg curry and can be put together within half an hour. If you like the taste and flavour of coriander leaves, do try this recipe for a change. You can also add mint along. This curry goes well with chappati or neer dosa or even with siimple pulav.

1 Bunch of Coriander leaves along with stem.

3 cloves of Garlic.

2 tsp Grated Ginger.

2 Green chilly.

2 tsp Poppy seeds.


4 Boiled eggs.

2 Onions.

1 tsp Turmeric pd

2 tsp Coriander pd.

Pinch of Garam masala (optional)

1 tsp Lime juice

Salt to taste.

1 tbsp Oil.


Make a small slit or prick the eggs with fork and keep it aside. Grind the ingredients listed under 'to grind' with littlw water in separate batch and keep it aside. Heat oil in a pan, add jeera and add the finely chopped onions. Cook till it becomes golden brown. Then add the set of ground mixture and cook for 3 to 4 min till the raw smell disappears. Now add turmeric powder, coriander pd, and a pinch of garam masala and saute. As soon as you see oil starts appearing, add 1/2 cup of water and bring it to boil. Drop in the boiled eggs and cook for another 2 min. Add a tsp of lime juice on top. Serve hot with chappathi or phulka or neer dosa.


Friday, September 2, 2016


This is something new and different from our normal masala dosa which come up with potato stuffing. I had stock of frozen corns and small pieces of paneer so taught of making something variety out of it. The combination of corn and paneer is great. This gives a nice crunchy bite. With a touch of coriander leaves & mild spices makes the entire dish fab. This goes well with any types of chutneys or thokku. I served with Capsicum chutney and Sweet potato umman :)


Dosa Batter.

1 Cup Boiled Corns.

1/2 Cup Grated Paneer.

1 Onion

2 tsp Grated Ginger.

1/2 tsp Haldi.

1 tsp Red chilly pd.

1/2 tsp Kitchen king masala (optional)

1 tbsp Coriander leaves.

2 tsp Oil.

Salt to taste.


Heat oil in a kadai. Add onions and grated ginger and saute for just 3 to 4 min. Add in the haldi, chilly pd, kitchen king masala and the corns. Once its mixtures up add paneer and coriander leaves. Season with salt. Mix well and remove from fire. Make sure after adding paneer, you don't cook it for long as the paneer becomes hard and dry up very soon. The moisture makes the masala flavourful.
Now keep aside the masala.
Heat Iron tawa or non stick tawa. Pour a ladle of batter in a center and spread in a thin circular motion. (dosa should not be thick) Drizzle with oil or ghee and close with a lid. Once the sides gets brown up, Place the filling on one side as shown in the picture. and fold the dosa into half, closing the masala filling.

Serve hot with ur fav dip.


Wednesday, August 31, 2016


I am a dairy lover and I just love having homemade dairy products specially when it comes my favorite Pedas. This is a tried recipe that I mom prepared when I was on my vocation to Mumbai ;) It was really yummy and soo delicious and on other side its appealing and inviting too to see these cute little babies :) My mom adopted this recipe from Subbu's Kitchen. The only change was my amma did not add Kesar as I am not very fond of kesar flavour. Rest as per the instruction on the site. Thanks a lot for sharing this wonderful sweet delight. And also a big thanks and hugs to my amma also for making my fav sweet :) For the recipe click  HERE


Thursday, August 4, 2016


Coriander rice is healthy and flavourful rice dish perfect into lunch boxes for kids as well as adults. Its super easy one pot meal. Whenever I had leftover rice I end up making this most of the time. Though it has a bright colour, kids will definitely love to have it again an again.


1 Cup Cooked rice.

1 Onion

1 tsp Jeera.

1 tbsp Oil or Butter


Handful of fresh Coriander leaves along with stem

1 tbsp Ginger

2 Cloves Garlic

1 Green chilly.

1/2 Cup Grated coconut

1 tbsp Lime juice

Salt to taste

Grind the masala listed above till you get a nice thick paste. Heat oil in a kadai. Add jeera followed by chopped onion. Once the onions are fry ed, add in the grounded paste and saute for few min. Add rice and mix well. Season with salt.


Monday, July 25, 2016


These idlies are the most unique and delicious one. Its unique because jack fruit is a seasonal fruit and cannot make whenever needed. Ponsa idli is what we call them in konkani and also its the traditional Karnataka cuisine. It enhance the flavour and aroma of jack fruit so well. The colour also looks awesome. This is prepared with the addition of roasted rava, fresh grated coconut, jaggery with a touch of elachi flavour.Best way to make kids have Rava :) if there's any leftover idlies then, this tastes even more delicious and better if you shallow fry them in ghee on hot tawa.


11/2 Cup Ripe Jack fruit puree.

1 Plus Cup Roasted Rava (add more if consistency is watery)

3/4 Cup Grated Coconut ( white part)

3 to 4 tbsp Jaggery Syrup (according to the sweetness)

1 Elachi pd.

1 tsp Ghee.

Pinch of Salt.


Grind jack fruit in a blender till its smooth. No need to add water as the rest of the ingredients have water content. Drop them into a bowl and slowly add rava and mix till its consistency becomes thick. add elachi powder. Make sure no lumps are formed. Grease idly mould with ghee. Pour the batter and steam for 15 to 20 min. Serve hot with ghee :)


Saturday, July 23, 2016


I was soo lucky enough to get one of my favourite fish salmon and basa fillets after sooo many years :) Its great one pot meal at the same time healthy and filling.


1 Piece of Salmon

Salt and pepper to taste

1 Half  of Lime.

Italian seasoning (Optional)

1 tsp Oil


2 Pieces of Basa Fillets

2 Tsp Chilli pd

1/2 tsp Turmeric pd

1 tsp Black pepper.

Pinch of Hing

Salt to taste.

Oil for making Paste.

1 tsp Oil


1/2 Cup Broccoli florets

1/2 Cup Mushroom chopped

1 Small Capsicum.

4 to 5 Crushed Garlic cloves

Pinch of Red chilly flakes.

1 tsp Butter

1 tsp Oregano (OPTIONAL)

Salt and Pepper to taste.


Marinate both the fishes given under ingredients one by one. Marinate at least for 30 min. Shallow fry them and keep it aside.
Meanwhile heat butter in a kadai. Add garlic then add in the veggies. Season with salt and pepper and cover them for about 4 to 5 min. Make sure veggies are not cooked fully, It should crunchy. Sprinkle them with oregano and chilly flakes.

For serving. Take a serving plate. Spread veggies spread and upon that place shallow fry ed salmon and basa fillets. Squeeze lime and serve hot.


Thursday, July 21, 2016


Egg pakodas are so easy and quick to make if you have ready boiled eggs.  Calories are high though its deep fry ed but I believe that one can treat oneself once in a while. Its chatpata because of chaat masala and the batter for deep fry is mixture of freshly crushed Indian spices. Its so tasty and perfect snack with coffee or tea. Specially for kids its a great snack killer :)


4 Boiled Eggs

1 1/2 Cup Gram flour.

1/2 Rice flour

1 tsp Red chilly pd

1/2 tsp Turmeric pd

11/2 tsp Crushed Black pepper

1 tsp Ginger Garlic paste

2 tsp Chopped Curry leaves.

1/2 tsp Jeera pd

Pinch of Hing

Pinch of Cooking soda

Salt to taste.

3/4 Water or it needed more.

Oil for deep fry


First cut eggs into 4 halves. Now make the batter adding all the ingredients one by one except oil. Check the seasoning. Make sure the batter is not very thin or thick. Heat oil in a kadai. Now take the slice of egg and dip them in batter using a spoon. Coat it evenly on all the sides and gently drop them in the hot oil. Deep fry them until golden brown on both the sides. Drain them on a kitchen tissue. Serve hot on a plate with a sprinkle of chaat masala on top :)


Tuesday, June 28, 2016


Ambe umman (sweet mango curry) is a sweet konkani dish. So in this recipe, instead of mangoes, I used banana. The only difference I did was I used cornflour for making the gravy a bit thick. The sweetness was just perfect and the softness of the fruit is well cooked. It is very easy to make and very less time consuming.


10 Yellow Bananas

1/2 Cup Jaggery

2 Dry Red Chillies

Few curry leaves.

1 tsp Mustard seeds

1/2 tsp Jeera

1 tsp Pepper pd

1 tsp Cornflour (optional)

Water as needed (according to the consistency)

1 tbsp Coconut oil

Pinch of salt.

In a kadai, add oil mustard seeds. Once its splutter ,add jeera, curry leaves, and red chilly. Once its fryed add banana with pinch of salt. Once the fruit is cooked, add grated jaggery with required amount of water if required. If its too watery then add cornflour to adjust the thinckness. Bring to boil and switch off. Serve hot with meals.


Tuesday, June 21, 2016


I adopted this recipe from one of my favourite chef Sanjeev kapoor. I must say the curry turned out rich , creamy with a mild spicy touch. The cashewnut paste added the nice subtle taste and flavour to the gravy which is simply irrestible.  Mushroom brings a unique meaty bite which I just love it. Do try this curry and enjoy the flavours.


15 to 20 Mushrooms

1 Cup Mutter Frozen

2 Onions

2 Tomatoes

1 tbsp Ginger Garlic paste

2 tsp Coriander powder

1 tsp Turmeric pd.

1 tsp Cumin powder

2 tsp Red chilly pd

2 tsp Garam masala

1/4 Cup Cashewnut paste

3 tbsp Cream

1 Cup Water ( extra if required)

1 tbsp Oil

Coriander leaves for garnishing.

Salt to taste.


Quarter the mushroom and cook them with 1 cup of water with salt and turmeric pd. Remove and keep it side. Heat oil in a pan, add onions and let it fry till it turns golden brown. Now add ginger garlic paste and let it fry till it raw smell disppear. Now add the red chilly pd, coriander pd and tomatoes. Mix well. Then add cashew paste and let it cook for another 3 min. Add in the cooked mushroom along with water. The gravy will begin to thick. Add water if required. Drop in the garam masala, frozen mutter and stir. Under low flame, let it cook for another 2 min. Once its done, switch off the flame,  add the cream and garnish with coriander leaves.


Wednesday, June 15, 2016


Broccoli thoran tastes so delicious just as we make with cauliflower. The traditional seasoning of typical Kerala cuisine gives the broccoli a fabulous tasty flavour. Do try once and I am sure you would all love it :)


500 Grams Broccoli floret also the green stem part.

1/4 Coconut grated.

2 tsp Mustard seeds.

1 tbsp Urad dal.

1 tsp Chopped Green chilly

1 tsp Red chilly pd

1/2 tsp turmeric pd

1 tbsp Oil

Salt to taste.


Wash and clean the florets and its white part and keep it side.

Heat oil in a non stick kadai. Add mustard seeds and allow to splutter. Then add urad dal and fry till its slight brown. Drop in the green chilly, broccoli and mix well. Season with salt. Cover with a lid and let it cook for about 10 min under low flame. Meanwhile in a plate take grated coconut , turmeric pd and chilli pd. Mix them together and keep it side. Once the broccoli is cooked, add the coconut mixture and stir well. Serve hot


Wednesday, June 8, 2016


Baby potatoes are too tasty and look wise I feel its sooo cute :) Baby potato fry is one of the delicious ideal and perfect recipe served a s a side dish. Its easy at the the same time simple and tasty fry which everyone in the family will love it.


250 Grams Baby potatoes (boiled)

1 Onion chopped

1 tsp Mustard seeds

1/2 tsp Jeera

2 tsp Chilli pd

1 tsp turmeric pd

1 tsp Coriander powder

2 Cloves of Garlic.

1 tbsp Coconut oil

Hing a pinch

Salt to taste


Peel the baby potaotes and prick them all the sides with the help of  a fork. Keep it aside. Heat oil in pan. add mustard seeds and allow to splutter followed by jeera. Add onion and garlic with salt and fry them until it turns slight brown. Add in chilli pd, turmeric pd, coriander pd and saute for a min. Make sure the powder does not burn. Now add the baby potatoes and mix well. Once its all mixed with masala, fry them for another 5 min under low flame. That flavour gives a nice crunch. Serve hot with rice.

Enjoy !!

Sunday, June 5, 2016


Making homemade jams are always healthy and that too with no preservatives. Its a mixed flavour of sweetness and sourness which most of kids would love to prefer :) Making jams at home will provide a tasty treat for your family. Goes well with bread and chappati :)


2 Cups Pineapple grated

1 1/2 Cup Sugar

1 tbsp Lime juice

1/4 Cup Water.

1 tsp Pineapple essence (optional)


Heat pan and add grated pineapple with little water. Cook for 15 min. Once its cooked, add sugar and stir. Let it cook for another half an hour and let it become thick. Switch of the flame and add lime juice. Allow it cook down.

Store it in an air tight  cleaned container and store it in refrigerate for 2 months.