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.