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Showing posts from August, 2013


Pasta for dinner with roasted red bell pepper and pumpkin seeds sauce is a flavorful and quick recipe.
What you need:
Cooked Pasta - 1 cup
Red Bell Pepper - 2 nos
Sweet corn / Any veggie - 1/2 cup
Tomato - 1 no
Pumpkin seeds - 2 tbsp
Grated cheese - 2 tbsp
Garlic - 2 pods
Red Chilli flakes - 1 tsp
Italian Seasoning - gen pinch
Black Pepper - gen pinch
Fresh Basil - 1 tbsp
Olive oil - 2 tsp
Salt - to taste

How to make:
Roast bell pepper directly in flame till they get nicely roasted, scrap the skin and chop it. 

In a pan add oil add chopped tomatoes, peppers, sweet corn, garlic saute well and at the end add sunflower seeds. 

Once the mixture cools grind to fine paste. Add this paste to the pan add salt, chilli flakes, italian seasonings, pepper and water 1/4 cup.

Cook in medium flame for 3 -5 mins add pasta add grated cheese and serve hot.


This is a 3 in 1 powder which i use for Kuzhambu n Sambar just the measures differ. This recipe is from my Manni and i've been preparing this for past 3 years. Cost of these powders have increased and its better to make them fresh at home.
What you need:
1/4 kg - Dry Red chillies
1/2 kg - Coriander seeds
150 gm - Thoor Dhal
100 gm - Channa Dhal
100 gm - Black peppercorns
50 gm - Fenugreek seeds
50 gm - Cumin seeds 
50 gm - Virali manjal / Turmeric powder
2 tsp - Mustard seeds
1 handful - Curry leaves

How to make:
Keep them in sun for couple of hours. Dry roast them in a kadai until they turn crispier and grind to fine powder.


Gokulashtami wishes to all the readers!!

Try this simple and quick to make Red rice flakes halwa and perform the pooja and offer the neivedhyam to Lord Krishna!!
What you need:
Organic Red Poha - 1 cup
Milk - 1/2 cup
Ghee - 2 tbsp
Sugar - 1/2 cup
Cashews, Raisins n Almonds - 2 tbsp mixed
Cardamom - pinch
Edible camphor / Pachai karpuram - pinch
Saffron - 2 to 4 strands

How to make:
Clean and rinse the poha and dry it. Grind to coarse powder and dry roast and set aside. 

Heat a tsp ghee in a pan fry the nuts and set aside. Add milk and cook in low flame and add saffron strands. 

Now add poha and cook until it turns soft add sugar and ghee keep stirring until they start leaving the sides of the pan. Remove from the stove.

Add the nuts, cardamom powder and edible camphor and mix well. 

Offer the Neivedhyam to the Lord!! JAI SHREE KRISHNA!!!


It's the season of fresh spring onions in the market so picked up couple of bunches. Made spring onion soup with very less ingredients and accompanied with garlic n herbed bread and our dinner was complete.  

What you need:
Spring Onion - 1 bunch, chopped
Garlic - 1 Pod 
Olive Oil - 1 tsp 
Vegetable Stock cube - 1 no
Dry oregano - 1/4 tsp
Water - 2 cups
Salt and black pepper as reqd

How to make:
Heat olive oil fry the garlic, add the spring onion whites and saute well and add green part mix well add 1 cup water, veg stock, salt and pepper cover and cook on low heat for 5 mins.

Once it cools blend till smooth and return to the pot and add Oregano and water and bring to boil and serve hot with garlic n herbed bread.


This kootu podi is a saver during weekdays. Pressure cook veggies with dhal and add this spice powder and tadka .. kootu is done. Came across this recipe Few minute wonders and gave a try. This really gave nice flavour and thickness to the kootu.
What you need:
Uradh Dhal - 1 cup
Channa Dhal - 3/4 cup
Black Pepper - 2 tbsp 
Red Dry Chillies - 6 - 8 nos
Cumin Seeds - 2 tbsp
Asafoetida-a large pinch
Oil - 1 tsp

How to make:
Heat a pan add oil roast all the ingredients, allow to cool and powder coarsely then store in a bottle and use as per need.

Add 2 tsp of this spice powder to your kootu or more if needed.


Millets are rich in iron, calcium and other minerals and especially they are low in glycemic index and cut downs diabetes risks. Try these quick to make paniyaram for your meal with some spicy chutney.

What you need:
1 cup - Barnyard Millet
1/2 cup - Brown Rice
1/2 cup - Black Uradh dhal
3 nos - Green chillies, chopped
1/2 tsp - Ginger, grated
Asafoetida gen pinch
Salt as reqd

How to make:
Soak the millet, rice and dhal for 4 hrs.Remove water and grind to coarse paste by adding little water, add green chillies, ginger, salt mix well and let the batter ferment for 3 hrs.

Heat the kuzhi paniyaram pan in medium heat add few drops of oil pour the batter and cook on both sides.

Serve with onion tomato chutney and a glass of filter coffee.


Roasted Pepper and Tomato Soup makes a scrumptious meal by itself, served with homemade bread sticks or crackers. Smoky and spicy soup on a pleasant evening is all the need. What you need: 3 nos - Large Tomatoes 2 nos - Red Bell Pepper, de seeded and quartered 2 cups - Veg Stock 3 nos - Garlic cloves, unpeeled 2 tbsp - Olive Oil Salt as reqd Black peppercorns as reqd Fresh Basil, few How to make: Pre heat oven 170 deg C line baking tray with aluminium foil.
In a bowl add the veggies, olive oil, salt and pepper mix well place on the baking tray and let them roast for about 20-30 min.
Once it cools blend in a food processor to smooth puree. Heat a pan add the puree and add veg stock, salt and crushed peppercorns and boil for 4 - 5 mins and serve hot with garlic bread sticks and crackers top with fresh basil leaves.


Banana and wheat flour gives the baked goodies a yummy nuttiness and that tastes heavenly. These moist and soft muffins makes a perfect breakfast meal. Made these muffins after seeing some yumm pics from Vimi's blog.
What u need: Ripe bananas - 2, dotted ones Wheat flour - 1/2 cup All purpose flour - 1/4 cup Demerera Sugar - 2 tbsp Oil - 1/4 cup Walnuts - 1/4 cup, finely chopped Baking powder - 1/2 tsp  Baking soda - 1/4 tsp Vanilla essence - 1/2 tsp  How to make: Preheat oven to 180C. Blend the banana with demerera sugar. Add oil, vanilla essence, and mix well till smooth. 
In a mixing bowl, add all purpose flour, wheat flour, baking powder, baking soda and mix well. 
Add banana mixture to this mix well, line muffin tray with paper liners fill with 3/4 full of batter, top with few chopped walnuts and bake it for 20 mins or until inserted skewer comes out clean. 

Allow muffins to cool in the pan for 10 minutes before removing them. 
Serve with cold soya milk for breakfasts!!!


Adai is one of my fav tiffin. Made this adai with cholam and kaikauthal arisi which provides with all the high rich fibre, protein and energy.

What you need: 1 cup - Cholam / Sorghum 1 cup - Kaikuthal Arisi / Brown Rice Uradh dhal - 1/2 cup  Thoor dhal - 1/4 cup  Channa Dhal - 1/4 cup Moong Dhal - 1/4 cup Pepper corns - 1/2 tsp Cumin seeds - 1/2 tsp  Red chillies - 5 nos Salt as reqd Asafoetida pinch Ginger - 1 tsp, grated Onion - 1 no, finely chopped Turmeric powder - 1/4 tsp
How to make: Soak ingredients 1 - 9 for 4 hours and drain the water and grind to coarse batter adding little water.
Add salt, asafoetida, turmeric powder and let it ferment for couple of hours. Add finely chopped onions, ginger and make crispy oil free adais and serve hot with onions chutney and coirander chutney.


Wheat bread and spinach cooked using non stick paniyaram pan to make this bread kofte and a creamy curry made to dunk these koftes. This curry goes well with any Indian breads we had with phulkas. 

What you need for Bread Kofta:
Wheat Bread - 8 nos
Spinach - 1/2 cup (finely chopped)
Onion - 1 no (finely chopped)
Ginger - 1 tsp, grated
Rice Flour - 2 tsp
Red chilli powder - 1/2 tsp
Salt as reqd
Oil for greasing the pan
How to make Bread Kofta:
Powder the bread slices add it in a bowl to which add, ginger, spinach, onion, rice flour, chilli powder, salt and mix everything to a tight dough.

Divide them into balls and cook in paniyaram pan in medium heat till it gets browned and crispy on all sides. 

What you need for Bread Kofta Curry:
Onion - 1/2 cup, roughly chopped
Tomato - 2 nos (roughly chopped)
Green chilllies - 1 no
Ginger - 1/2 tsp
Garlic - 1 tbsp
Cashew nut - 6 nos
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Red Chilli powder - 1 tsp
Garam masala powder - 1/4 stp
Kasoori Methi - 1/2 tsp
Cumin seed…


Hotel style Sambar idli had always been my favorite. Espcly the sambar served has special aroma and flavors in it. Made idlies with barley and brown rice and these tasted sersly yummyy..
For Sambar:
To be pressure cooked for 5 hisses and mashed well:
Thoor Dhal - 1/4 cup
Moong Dhal - 1/4 cup
Tomato - 1 no, chopped
Green chillies - 2 nos, chopped
Turmeric powder - 1/4 tsp

Other Ingredients:
Pearl Onions - 1/2 cup
Tamarind paste - 1 tsp
Sambar powder - 2 tbsp
Mustard seeds - 1/2 tsp
Asafoetida powder gen pinch
Olive oil - 1 tbsp
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp

Dry roast and ground to smooth powder:
Coriander seeds - 1 tbsp
Fenugreek seeds - 1/4 tsp
Channa dhal - 1 tsp
Red chillies - 4 nos
Coconut - 2 tbsp
Fresh Coriander  - 1 stem

How to make:
Heat oil in a pan add mustard seeds once it splutters add curry leaves, pearl onions, asafoetida, salt and saute well.

Add 2 cups water, tamarind paste, sambar powder mix well and bring to boil. Add ground powder and cook for 4 mins add mashed dhal mixture…


Simplest but flavorful and easy to make cake eggless, butterless. This cake was sooper soft cake and it tasted great (my hubby never waited till it cooled down he jus gulped it sooper hot in 5 mins) Loved this recipe from priya's feast made tis immediately after see her post.
What you need: Maida- ¾ cup
Sugar powdered - 6 tbsp
Fresh curd-1/2  cup
Oil-1/4 cup
Almond slices-25 gms
Baking powder-1/2 tsp
Baking soda- 1/4 tsp
Vanilla essence- 1/4tsp
How to make: Mix the flour,baking powder and baking soda. In a bowl add sugar,  curd, vanilla essence and oil.  Mix them well until sugar is dissolved. 

Sieve the flour directly into the curd mixture.
Grease a cake baking foil with oil pour the batter and spread it evenly and sprinkle the almonds on top.

Bake it in a preheated oven (for 10 mins) at 180*C for 20 minutes. Insert a tooth pick if it comes out clean or else bake for another 5-10 minutes.