Thursday, March 30, 2017


Kesari is one of the popular dish made in South India especially for marriages or any functions. Its very simple and easy pudding  prepared with rava ,sugar, milk ,water with some fry ed dry fruits. The taste and flavour is just mind blowing.


1 Cup Rava

2 Cup Milk

1 Cup Water

1 Cup Sugar

1/4 Cup Ghee (or less)

1 tsp Cardamom pd

Pinch of Yellow colour (optional)

Few Cashews and raisins fried


Keep for boiling 1 cup water and 2 cup of milk in a vessel togther. Meanwhile in another pan,  heat 2 tbsp ghee . Add rava and fry for few min till the raw smell disappears. Make sure not to brown roast. Next add the boiling milk cum water to the rava and stir continuously in order to avoid lumps. After all the milk evaporates, add sugar and stir well for about a min or 2.  Add remaining ghee and stir well until the kesari starts leaving its end.  Add cardamon pd at the last stage and transfer them into the greased plate. Allow to cool down. Cut into desired shapes and decorate with fried cashews and raisins.

Serve after meals :)


Wednesday, March 22, 2017


Start your day having a quick and healthy smoothy made from banana, oats and milk. Its a perfect way of health boosting add - ins. Its rich and creamy and has a beautiful pleasant colour.

1 Ripe Banana

1 Cup Chilled Slimmed Milk

2 tbsp Roasted oats

1 tsp Dates syrup

Pinch of Vanilla essence (optional)


Grind all the ingredients into the mixer and blend for about a min.

Pour into a serving glass and Serve cold


Monday, March 20, 2017


This is one of the healthy dessert as its filled with lots of calcium and fruits. I came up with this idea of combining fresh fruit with pannacotta which was super hit and indeed super delicious. You can add any types of fruits you need. My daughter is a strawberry lover so I Incorporated strawberry with grapes. These both act so well together :)


Fresh fruits 

1 1/4 Cups cream.

1 Cup Boiled chilled milk.

3 tbsp Milkmaid. (add more or less)

2 1/2 tbsp Agar Agar strands.

Pinch of Vanilla essence


Take a serving glass. Add half filled fruits in it and keep it aside. 
Soak agar agar in a bowl for 10 min. In a pan add milk, cream ,and milkmaid and just heat up for about 5 min under low flame. No need to boil the mixture. Add vanilla essence and allow the mixture. Meanwhile add the soaked agar agar mixture into a pan and boil till it dissolves and makes a clear mix without any lumps. Switch off and keep it aside. Now the room temperature of both agar agar mixture and milk mixture should be same. Now both mix together and whisk it well. Strain the mixture and pour it on the set cubed jelly into a mini bowl and refrigerate until set. Once set, invert it to demould. Serve chill :)


Sunday, March 19, 2017


Sandwiches are the one which can be prepared in varieties. I prefer them as a evening snack most of the time. Here I have made a sandwich with chicken salami which is easily available in markets with simple most ingredients as rest.  Its very delicious. Even kids would love helping you :) These sandwiches makes a great to go lunch for me :) It tastes even more tastier when the sandwich are grilled :)


Bread slices

Chicken Salami


Tomato slice

Cheese slice

Pepper to taste.


Shallow fry each chicken salami and keep it aside. Place 2 bread slice on a plate. Spread them with mayo. Take a bread, and top with 2 fryed salami, tomato slices and cheese slice one by one. Sprinkle some pepper on top and end up placing another bread on top. Heat butter in a pan. Place the sandwich and cook them until it gets golden brown both the sides.


Thursday, March 16, 2017


Having peppery chicken soup is the best ever treatment for cold. It clears off throat infection if any due to addition of ginger and pepper. The whole spice gives you a nice touch of spicy flavour that gives an awesome concoction to throat, nose and even fever in one serving. Do try this soup and check out the surprising result :)


200 grams Chicken (with bone pieces)

3 Cups of Water

2 Cloves

1/2 inch Cinnamon

5 Black pepper

2 Tbsp Chilly Vinegar (Add more if needed)

1 tsp Soya sause.

1 tsp Crushed Ginger.

Salt and Pepper to taste

1 tsp Butter.


1 tbsp Cornflour.(mixed in cold water until thin paste)

Clean and wash the chicken. Pressure and cook till 5 whistle all the ingredients except vinegar, ginger ,butter and the seasoning. Strain the stock,  shred the meat and discard the bones. Heat butter in a pan. Add in the crushed ginger and fry for a min. Pour the stock, vinegar, soya sause and freshly crushed pepper and boil to a boil. Add the cornflour mixture and stir well. Add the shredded chicken and remove from flame.
Ladle it in a soup bowl and serve hot :)


Wednesday, March 15, 2017


Gobi Manchurian is always loved by kids and adults. Its a great demand. This time I tried Manchurian from Jack fruit which was just up to the mark :) I tried this when there was a grand feast of the main ingredient Jack fruit at Mangalore. Tasted so many varieties out of which I found this is something more interesting and unique. Its a dry version and makes for a good starters or snacks. I adopted the same method just the way I prepare gobi manchurian. The only thing I did was I steamed the pieces for 5 to 8 min in steamer then followed  rest of the steps same for marination and method. Make sure the pieces of jack fruit is tender.

For the recipe please refer my Gobi Manchurian post here 


Thursday, March 2, 2017


Egg stumbler is nothing but scrambled eggs tossed in fry ed bread piece. And this one is the complete meal itself. I have just fallen in love with it when I taste this dish for the first time in a small shop at Mannaguda (Mangalore). The day I tried, the very next day I prepared for our dinner which was just upto the mark. My hubby and daughter just loved it. Only thing to be noted is that  the addition of fry ed bread should be mixed at last or else the bread will turn soggy if its added earlier. So do try this recipe as its surly filling, tasty and nutritious.


3 Bread slices

2 Eggs

2 Onions

1 Tomato

2 tsp Grated Ginger

Few sprigs of Curry leaves

3 Green chilly

1 tsp Turmeric pd

1 tsp Garam masala

Coriander leaves for garnish

Salt to taste

2 tbsp Oil or Butter

Slice the edges of the bread and cut it into small square pieces. Heat 1 tbsp of oil in a non stick pan. Add the bread pieces and fry them till brown and crunchy. Keep them aside.
Now in a bowl, break the eggs and season with salt. Beat them well and set aside.
Heat 1 tbsp oil in a pan. Add onions, ginger and green chilly and fry until it becomes golden brown. Drop in tomato, curry leaves, turmeric powder, and garam masala. Pour the beaten egg and scramble lightly. Stir the egg bhurji constantly to prevent burning. Lastly at the time of serving, add the fry ed bread pieces and mix well. Garnish with coriander leaves and serve hot.


Tuesday, February 28, 2017


Indian Cottage Cheese mixed up with Onion Tomato Spinach gravy nothing but 'Palak Paneer' is one of the popular dish from North India. It is the delicious mix of flavour, taste and texture in each bite. Most of the people blanch palak and then puree them. But here I have just sauteed leaves in butter along with few ingredients  (leaves gets cooked up in its own juice) and then grind ed into a fine paste without loosing any of its nutritious value. One more tips I adopted from my uncle is that to add crumbled paneer into the gravy that just tastes fabulous. It thickens the gravy and at the same time gives you a nice munchy bite. The cubed paneer in this recipe has been  shallow fried. You can however add them without frying too.


2 Bunch Palak (only leaves)

1/2 of Onion

3 Cloves of Garlic

1 tsp Ginger

2 Green chilly

2 tsp Butter.

Pinch of Salt.


2 Onion

1 Tomato

1 Cup Cubed Paneer (fried or non fried)

1/2 Cup Crumbled Paneer.

2 tsp Jeera

2 tsp Ginger Garlic paste

2 tsp Red chilly pd

1 tsp Turmeric pd

3 tsp Coriander leaves

1 1/2 tsp Garam masala

1 Tbsp Butter

Water as needed.

Salt to taste.


2 tbsp Cream.


For preparing puree, heat butter in a kadai. Add garlic, green chilly , onion and ginger and fry for about 2 min.. Add the cleaned palak with salt and mix well. Reduce the flame and cover with a lid. Palak will get cooked in its own water within a min. Switch off the flame and allow them to cool. No problem if water remains. Grind them into a puree and keep it side.

Heat butter in a kadai. Add jeera followed by onions. Fry them till translucent. Add in the ginger garlic paste and fry till the raw smell disappears. Then add all the masala powder except garam masala. Once the masala gets fry ed, add in the tomato. Once the tomatoes turns mushy, add the crumbled paneer and saute well. Finally drop it in the palak puree and stir well. Add adequate water  and bring them to boil. Sprinkle garam masala and stir again.

Pour the gravy into a serving bowl and garnish with fried paneer. If anyone likes cream on top then drizzle few drops on top and serve creamy palak paneer gravy :) Serve them with roties or parathas.


Tuesday, February 21, 2017


Arrowroot is found growing wildly in India mostly in the state of Orissa  and Kerala. Koova Podi or Arrowroot is one of the important natural source of nutritional starch. Arrowroot has many medicinal properties and very good for the stomach, facilitates weight loss, treatments for skin problems,and also is an ideal food for infants too. There is no known dangers or toxicity to arrowroot. 
Using this powder, we make yummy desserts ie Halwa.  But this time, my hubby Mr 'R' came up with spicy dish using arrowroot pd which was so delicious. The Munch bite of coconut and crunchy curry leaves makes this dish extra perfect :) Its very simple to make and nobody can go wrong with this.

1/2 Cup Arrowroot powder

2 Onion chopped

1 Carrot grated

2 tsp Grated Ginger

1 Green chilly.

Few curry leaves

2 tbsp Coconut grated

1/2 tsp Turmeric pd

1 tsp Chilly powder.

1 1/4 Cup Water

2 tsp Oil

1 tsp Ghee.

Salt to taste.


1 tbsp Oil

2 tsp Mustard seeds

Pinch of Hing

1 tbsp Chopped Curry leaves


In a bowl, dilute arrowroot pd with coconut and keep it side.Mix it thoroughly to form a solution without lumps. Heat oil in a kadai, Fry ginger. green chilly and onions till golden brown. Then add grated carrots and saute till its cooked. Add in turmeric, chilly pd and fry till the raw smell disappears. Season with salt. Now slowly add in the arrowroot mixture and stir continuously. The mixture will start leaving the sides of the pan and will slowly attain the thickness and becomes a whole mass. At this stage, add ghee and immediately remove from the flame. Transfer them to a greased plate. Allow them to cool. 
For the tadka, heat remaining oil in a pan. Add mustard seeds. Once it gets crackle, add chopped curry leaves and pour on the dhoklas. Cut into desired shapes and serve.


Thursday, February 16, 2017


I have become a big fan of quail eggs but sad that I don't get those at Mangalore :( . But whenever I visit Kerala I make sure I get them without fail. So this time I try ed out something special. That's the egg fritters which not only looks dam cute but so tasty as well. Its is a great combo with a cup of tea or coffee as an refreshing evening snack. It also makes a good addition for a party menu.


10 Boiled Quail eggs

Salt and Pepper to taste.


1/2 Cup Besan

2 tsp Rice flour.

2 tsp Ginger garlic paste

1 tsp Jeera pd

1 tsp Red chilly pd

1/2 tsp Ajwain.

Pinch of Soda

Pinch of Hing

Salt to taste.

Water as needed.

Oil for deep fry.


Chaat Masala.


Marinate eggs with salt and pepper and keep it side for atleast 15 min.

In a bowl, Mix all the ingredients mentioned under batter except oil. The consistency of water should be thick so that the eggs are well coated.

Heat oil in a kadai. Dip the marinated eggs in the batter and deep fry them carefully till slight brown.

Sprinkle with chaat masala on top and serve hot.


Wednesday, February 1, 2017


Yet another super delicious healthy kozhumbu learnt from one of my blogger pal from Raks kitchen :) Her picture was very attractive and eye catching which pushed me to try this tasty dish. I have followed each and every step mentioned on her page :) Normally we all use the curry leaves as a flavouring agent but at the end rather than eating we just throw it away. But in this recipe, curry leaves plays an important role as we have used the main ingredient to the maximum level which not only enhance its taste and flavour but also offers wonderful health benefits both externally and internally.
So thanks alot raks for sharing healthy dish. Its truly very delicious :) For the recipe please click here


Monday, January 30, 2017


Cauliflower masala is a fool proof one and can taste with any kind of roties or puri or with simple jeera rice. It has a very slight sweet taste with a mild spiced, thus making it an excellent gravy. I have used Almonds as it gives a smooth texture and richness to the gravy :)


250 Grams Cauliflower florets.

2 Onions

5 Small Pearl Onions

2 Tomatoes

1 tbsp Ginger Garlic paste

2 tsp Jeera

8 Almonds

2 tsp Red chilly pd

1/2 tsp Yellow pd

2 tsp Coriander pd

1 tsp Garam masala

Pinch of Ajwain

1/4 tsp Milk

Water as needed.

Coriander leaves for garnish.

2 tbsp Oil

Salt to taste


Clean the florets and soak them in salt turmeric warm water for about 10 min. Drain and keep it side. Then Marinate the florets with salt and red chilly. Shallow fry them until half cook and keep it side.
Heat oil in a kadai. Add in onions and fry till its half cooked. Then the ginger garlic paste and tomato. Sprinkle salt and let it cook till tomato becomes mushy. Then add in red chilly pd, turmeric pd and coriander pd and mix well. Allow them to cool.
Blend the masala along with almonds into a smooth creamy paste.
Heat oil in a another pan. Add in jeera and chopped pearl onions. Then add in the grounded onion tomato paste and mix well adding milk into a thick consistency. Add adequate water as per thickness of gravy. Time to drop in the fry ed florets into the gravy followed by ajwain and a sprinkle of garam masala on top. Cover it and let it cook for about 5 min under low flame. When gobi is almost cooked, switch off the flame and Garnish with coriander leaves and serve hot.


Thursday, January 26, 2017


I adopted this super simple chilled delight from Milkmaid site. Its so simple that you can include ur kids too. No doubt they would love to prepare with full excitement and with love :) So do try with ur kids and relish the chilled hommade mango icecream :)


3 Ripe Mangoes puree.

3 Cups Chilled Milk

2 Cups Fresh Cream

Pinch of Vanilla essence.

1 Tin Milkmaid


Whip the cream lightly until fluffy and keep itside.

Now in a big bowl, mix the mango puree, milk and milkmaid with a electric beater for about 2 min. Add in the cream and vanilla essence and fold the mixture until its well mixed up.

Drop the mixture into the container and place it into the freezer.

When the icecream is half set, remove and whip again and freeze it. Repeat the process 2 times. This makes the icecream super soft.

Scoop and serve chill :)


Tuesday, January 24, 2017


Pumpkin daal curry is a very simple, quick and healthy dish goes well with rotis or phulkas. Despite its quick cooking time, this dish has a rounded flavour. The addition of fresh coconut with a dash of hing mixed with cooked creamy pumpkin gives this curry a perfect taste. Its slight sweet with a mild spicy of chillies in it. I love to have this curry with rice porridge as well :) Do try out guys !

2 Cups Pumpkin pieces.

1/2 Cup Moong dal (cooked)

1 Cup Coconut grated.

3 Dry Red chilly

2 Green chilly

1 tsp Turmeric powder.

2 tsp Mustard seeds

Few Curry leaves

1 tsp Hing

2 tsp Coconut oil

Salt to taste

Heat oil in a kadai. Add mustard seeds and allow to splutter. Add in curry leaves, green chilly and dry red chilly and saute. Drop in the pumpkin pieces with salt, turmeric powder and water and allow to cook under low flame for about 8 to 10 min. Once its done, add cooked moong dal and stir. Add water according to the consistency you need. Sprinkle hing and add fresh grated coconut and stir well.

Serve hot.