Thursday, November 30, 2017


Ambadi in Konkani is nothing but Hog plums where coastal Karnataka people love this sour fruit. They are hard and fibrous. Its leaves and fruit is used for the treatment for stomach ace, swollen joints, curing cold and cough and many more. NOTE : Avoid using hog plums during pregnancy and breastfeeding.
We use this for making gasshi or pachadi as it acts best as a souring agent and tastes super delicious with steamed rice.


4 to 5 Ambadi (hog plums)

2 tsp Mustard seeds

1 tsp Jeera

2 Dry red chilly

Pinch of Hing

Few Curry leaves.

1 Cup Water. (as required)

1/2 Cup Thick Curd

Salt to taste

1 tbsp Coconut oil


1/2 cup + 2 tbsp Grated Coconut

3 Fried Dried Red chillies (roasted in little oil)

1 tsp Fried Coriander seeds (roasted in little oil)

1 tsp Turmeric powder

1 tsp Rice flour

Water as required.

First clean and wash the ambadies. Crush them using kitchen stone lightly. In a kadai, add the crushed hog plums with water and allow to cook for about 10 to 15 min. Meanwhile grind the ingredients given above adding required amount of water into a smooth paste. Once the ambadi's are cooked, add the grounded coconut mixture and mix well.  Add more or less water accordingly. Boil and remove from flame. Now for tadka, heat coconut oil in a small pan, add mustard seeds, jeera hing, red chilly and curry leaves. Pour the mixture on gravy. Lastly add thick curd and mix well.
Serve hot with steamed rice.


Monday, November 27, 2017


This is a must try guys. My hubby tried this creative chocolate bowls made from ballons. I filled each with cake slice and fresh pineapple slices. You could also serve with  icecream scoops too. Not only kids but also adults would adore these chocolaty dessert. These goodies are always better anytime when you could eat the bowl ;)
NOTE: You can make these bowls look attractive by dipped the top of the ready chocolate bowls into the melted chocolate and then pressing them into sprinkles. I wanted to try that but i did not had enough sprinkles for that. So do try these and let me know the results ;)
For the instruction and for the video we referred  Here. 


Tuesday, November 21, 2017


This is an awesome way to finish it up leftover chutney if any. It tastes so good that we can have hot dosa as it is though it has salt and seasoning in it. I prefer having it with pickle ;) For a extra bite and crunch, you can add even finely chopped onions. Though mine was onion chutney, there was no need to add fresh onion.
Mixed up with wheat flour makes a good healthy breakfast.

1/4 Cup Leftover Chutney

1/2 Cup Wheat flour

2 tbsp Rice flour

1 tbsp Chopped Onion(optional)

1 Green chilly

1 tsp Jeera.

Salt to taste

Water as needed

Oil for drizzling on dosa.

In a bowl, mix all the ingredients except oil and make a thin running batter. Make sure there's no lumps.
Heat tawa and spread dosa evenly. Drizzle some oil towards the sides. Flip and cook on both the sides.
Serve hot with pickle.


Thursday, November 16, 2017


Cheese filled snacks are liked not only by kids but also adults who loves to have dairy products. My family is crazy of milk products and when it comes to cheese they will adore like anything. On my today's recipe I prepared soya masala which is filled on the bed of capsicum and is topped with cheese. This tastes super awesome and is the best ever filling snack. Instead of soya, you can add any type of ingredient or leftover veggies as well.

1 Capsicum

1/2 Cup Cooked soya

1 Pearl Onion

1/4 tsp Ginger Garlic paste

Pinch of Pepper pd

Salt to taste

1 tsp Butter.

Handful of Grated Cheese.


Cut the cleaned capsicum veggie and discard the seeds. Sprinkle some salt and place them on a baking sheet. Heat butter in a oil and fry the onion for few seconds. Then add ginger garlic paste and saute till the raw smell disappears. Add pepper powder and remove from flame. Let it cool down for 5 min. Now fill the soya in the capsicum cups and garnish with grated cheese. Bake them at 180 degree for 10 min.

Serve hot.


Wednesday, November 15, 2017


Best way to end up leftover idlies by making it chilly fry which acts as a best crunchy munchy snack with a cup of tea or coffee. According to your taste buds, can increase or decrease the amount of chilly powder. So do try try and enjoy this chilly delight :)

NOTE: Before deep frying the idlies, make sure you refrigerate them for few hours so that they don't break in oil.


Leftover idlies

Oil for deep fry.


Chilly powder


Salt to taste.

Combine the masala into a bowl and keep it aside. Slice the idlies into long medium FINGER SHAPE pieces. Deep fry them until slight brown or till it becomes crunchy. Drain them on tissue pap per and put them in a bowl. Sprinkle the masala on top and toss them well till the masala is well coated on all sides.

Serve hot


Monday, November 13, 2017


The most simplest, and easiest dry masala which does not need much ingredients and can be prepared in jiffy. Here the eggs are spiced up with pepper powder with some Indian spices which acts as a best combi with pulav and chappati. No doubt it will be treat for the egg lovers who loves to have something spicy and hot ;)

2 Hard boiled Eggs.

2 Onions

tsp Fennel seed

1 tbsp Crushed Pepper (can add more or less )

1 tbsp Ginger garlic paste.

2 Green chilly

1/2 tsp Turmeric pd

1 tsp Garam masala

Few Curry leaves.

2 tsp Dark Soya sauce.

1 tbsp Oil

Salt to taste.

Cut the eggs into medium chunks and keep itside. Heat oil in a pan. Add fennel seeds and fry till u get a nice aroma. Drop in onions and fry till translucent followed by ginger garlic paste, green chilly, curry leaves with some salt. Once its raw smell disappears, and the onions turns golden brown and turmeric pd and garam masala powder. Saute for few min. Add in soya sauce and Mix well. Drop in the eggs and saute well. Now add crushed pepper. Once the pieces gets fry ed up switch off the flame and garnish with fry ed curry leaves.