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Showing posts from April, 2013


This is a vegan munch made in a jiffy and goes well as a party snack. Served with some freshly chopped veggies and low cal olive oil mayonnaise. What you need:
Recipe adapted from Martha Rose Shulman 3/4 cup - Wheat flour 1/8 cup - White sesame seeds (taosted) 1/8 cup - Black sesame seeds (toasted) 3 tbsp - Extra virgin olive oil ¼ tsp - Salt
2 tbsp - Water, if reqd
How to make: Preheat oven to 350 F / 180 C.
Line the baking tray with parchment paper.
Mix flour, sesame seeds and salt in a mixing bowl, add oil to it will be crumbly.
Roll out the dough, and cut into desired shapes place on the baking sheet and bake 17 to 20 minutes until lightly browned (baking time will vary)
Remove from the oven, allow to cool and serve with a dip and some fresh carrot tomato spiced juice.
Mix some finely chopped veggies such as carrots, bell peppers, cucumbers and mix with low cal olive oil mayonnaise, salt, pepper and few herbs and serve cold!!


This is a traditional TAMBRAHM dish and makes yummy side dish with rice n paruppu podi.
What you need: 
Recipe inspired from Uma Kitchen
Snake guard - 250 gms (seeds removed n chopped)
Moong dhal - 1/2 cup (pressure cooked)
Turmeric powder - 1/2 tsp
Asafoetida pinch
Salt as reqd

To roast and grind to powder:

Urad dhal - 1 tsp
Black pepper - 1 tsp
Red chillies - 4 nos
Coconut gratings - 2 tbsp

To Temper:

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Curry leaves - 1sprig
How to make:
Cook the snake guard with turmeric powder and salt.

Add the ground powder and dhal mix well and pour the tempering over the cooked kootu and serve with rice, paruppu podi, ghee, sutta appalam.


Mango Lassi is a seasonal must try recipe with homemade yogurt and malai(cream).  

What you need:
Mangoes - 2 cups (chopped)
Thick Curd - 1 cup
Sugar - 1 tbsp (or as reqd)
Cardamom powder - 1/4 tsp
Cream / Malai - 2 tbsp 
Pistachios - 3 nos (chopped)
Saffron as reqd

How to make:
In a mixer add mango, yogurt, sugar, cardamom powder and blend till smooth. Add water if its too thick.

Top it with malai, add sliced pistachios, saffron and serve chilled!!

How to make malai:

Keep collecting malai from boiling milk everyday and store it in a container. Once it reaches your reqd quantity whisk well and your malai is ready.


It's raining mangoes.. so time for some mango recipes. This is one yumm n simple dessert - vanilla custard mango verrines!!
What you need:
Recipes Inspired from: Veg Bowl
1 cup - Milk
1 tbsp - Vanilla Custard powder  2 cups - Ripe mango chunks 2 tbsp - Sugar
How to make: Mix the custard powder in 1/4 cup milk. Heat the rest of milk to a boil with 1 tbsp sugar. Add in the mixture and stir well continuously until they thicken.
Let it cool. Meanwhile prepare the mango pulp by blending mangoes with 1 tbsp sugar or more if reqd without adding water.
Now add custard and mango pulp as you wish till it fills the glass. Cool it. Before serving top with a strawberry n black grape and dust with icing sugar


Everytime i see these lovelies in the cake shop i jus want to grab them. But due to its high content of sugar n color i always step back. Got a packet of veg gelatin and this was possible with very lil sugar(though).

Strawberry mousse with strawberry sauce was yumm!!

What you need for Mousse:
1 cup - Strawberry
2 tbsp - Sugar
1 tbsp - Veg gelatin 2 tbsp - Warm water 1 drop - Strawberry colour 250 ml - Fresh cream (chilled)
What you need for Strawberry Puree:
1 cup - Strawberries, chopped finely
2 tbsp - Powdered sugar 
1 tbsp - Water

How to make Mousse:
Dissolve gelatin n water and set aside. Mean while puree strawberries with sugar until smooth and add gelatin and cook in low heat until gelatin dissolves (approx 2 mins) and switch it off and rest to cool.

Whip fresh cream until it peaks add drop of strawberry essence and mix well.

Once the strawberries begins to cool add the whipped cream and fold gently and add in the serving bowl.

How to make strawberry Puree:
Mix the strawberries with sugar add wat…


At Azhagar Kovil dosai is the prasadam offered to god. It's a temple near Madurai. Happened to come across this recipe in Aval Vikatan.

What you need: Whole black gram (with skin) - 1/4 cup Raw rice -1 cup Coconut Gratings - 1/4 cup Salt - 1 tsp Sesame oil as reqd
How to make:
Wash and soak rice and black urad separately overnight.
Grind dhal and rice seperately to smooth texture. Add coconut, salt mix the batter and let it ferment overnight or for 8 hrs.
Heat dosa tawa pour batter, spread it evenly and add sesame oil around the dosa turn over and cook  until done.
Serve dosa with sambhar, coconut chutney, onion chutney and mint chutney!!