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Showing posts from 2017


Methi Paneer makes a flavorful, light creamy side dish for Indian breads as well as for Pulao varieties. Not much of spices are added in this recipe. A slow cooked dish in hung curd / yogurt gives the dish a creamy texture. Yogurt can be replaced to cashew paste or with cream. But that makes the dish bit high in calories. Fresh mehti yields fantastic earthy flavors to the dish, can be replaced with Kasuri methi as well. Ignore ginger and garlic, i had some freshly made paste so added to the dish. 

What you need:
3 small bunch - Methi leaves, roots chopped and cleaned
Paneer - 1/2 cup, sliced in pieces and pan roasted
Yogurt / Hung Curd - 1/2 cup
Onion - 1 no, thinly sliced
Ginger n Garlic paste - 1/2 tsp
Turmeric Powder - 1/4 tsp
Red chilli Powder - 1 tsp
Coriander Powder - 1/2 tsp
Jeera / Cumin - 1/2 tsp
Salt - 1 tsp or as per reqt
Oil - 1 tsp

How to make:
Heat oil in a pan roast the jeera, add turmeric powder, sliced onions, ginger garlic paste saute until onions start to brown.

Add cleaned, chopp…


Super moist, egg free double chocolate cookies is what all i made for my friends kid. Much better than the preservative loaded super seller in the market. She dipped it in hot milk and drank the chocolatey milk too. Loosely adapted from a TV show, chef approximately added ingredients and i was surprised with the perfect outcome, wish it happens to me as well.

What you need:
All Purpose Flour / Maida - 1/2 cup
Cocoa Powder - 2 tbsp
Brown Sugar - 6 tbsp or you can increase if more sweet needed
Vanilla Essence - 1/2 tsp
Butter - 1/4 cup
Salt - pinch
Baking Powder - 1/4 tsp
Dark chocolate chips / Milk chocolate broken pieces - 1/2 cup
Milk - 2 to 3 tbsp or as per reqt

Hot to make:
Pre heat Oven to 180 C for 10 minutes minimum.

In a bowl add softened butter, milk, sugar, vanilla essence beat until sugar melts.

In another bowl add APF, Cocoa, Baking Powder, Salt mix well add the wet ingredients and give a nice mix, do not beat this mixture.

If this mixture is too dry add a tbsp more milk or just go with i…

Vazhaipoo Vadai | Banana Flower Vadai

Vazhaipoo Vadai / Banana flower is an excellent source of crude fibre, a healthy ingredient which should be included in our diet. My ammamma makes the best vadai, the key secret is both the dal and vazhaipoo ratio has to equal. In Restaurants / eateries the ratio of the vazhaipoo is hardly not even a handfull for a kilo of dal. Next to vadai its usili our favorite with vazhaipoo. Cleaning is the time consuming part but its worth the efforts.

What you need:
Channa dal / Kadalai paruppu - 1/2 cup
VazhaiPoo / Banana Flower - 1/2 cup (cleaned, check yotube on detailed menthods)
Onion - 1 , finely chopped
Green chillies - 2 to 3 
Ginger - small piece
Hing -1/4 tsp
Salt - 1/2 tsp to 1 tsp
Curry leaves

How to make:
Soak the washed channa dal for not more than an hour. Rinse the water completely reserve 2 tbsps of channa dal and grind the rest with green chillies, ginger to coarse paste without adding water.

If its too dry, just sprinkle a tsp of water scrap the sides and grind the batter.

Transfer to a b…


Phool Makhana Sabzi / Curry, this make a easy side dish for phulkas, or parathas. A complete vegan recipe and a quick recipe without much spices or masalas. Just simple one and needs not much of preparation.

What you need:
Phool Makhana / Puffed Lotus Seeds - 15 nos (pan roasted)
Onion - 1 no, sliced
Tomatoes - 2, made into puree or store bought
Ginger garlic green chilli paste (ggg)- 1/2 tsp
Kashmiri Chilli Powder- 1 tsp
Garam Masala - 1/4 tsp
Cashewnut paste - 1 tbsp (optional)
Oil - 1 tbsp
Jeera - 1/2 tsp
Salt -  1 tsp or as reqd
Fresh Coriander

How to make:
Heat oil in a kadai / pan splutter jeera, g g g paste, sliced onions saute for a minute. Add tomato puree, chilli powder, salt, half cup of water and bring to boil.

Add garam masala, cashew paste give a nice mix simmer for a minute, add fresh coriander, phool makhana and serve immediately with paratha.

Or add roasted phool makhana just before serving.


Arachuvitta Sambar happens very rarely or on occasions at our place. Mostly this sambar will not have onions in it when made during festive days other days will have truck loads of shallots / chinna vengayam in it. Sambar podi is not used , instead freshly made masala with roasted and ground spices are added. The colour of the sambar totally depends on the red chilli variety. Used Kashmiri dried red chillies in this which gave it an awesome color.
What you need: Ladies Finger - 1 cup Tomato - 1 big, chopped Pressure Cooked Thoor dal - 3/4 cup Tamarind paste - 1 tsp / small gooseberry size tamarind soaked in 1/2 cup water Oil - 2 tbsp Mustard seeds -1 tsp Curry leaves - 1 sprig Hing - 1/4 tsp Coriander Leaves
For the masala (roast in oil and grind to smooth paste with little water) Coriander Seeds - 1 tbsp Channa dal -1 tbsp Urad Dal - 1tsp Curry Leaves - 1 sprig Kashmiri Red chilies / Byadgi Chillies - 8 nos Grated coconut - 2 tbsp Oil - 1/2 tsp
How to make: Heat oil in a pan add mustard seeds, hing, cur…

Idli Podi Paneer Roast (paneer cubes in gun powder)

Happened to taste a similar kinda paneer dish at a restaurant recently. Cldnt stop dreaming about it from that time. It was bit too greasy for my liking. So made it less guilty and totally my way perfect for parathas. Store bought idli podi works better cause they have lesser dal addition and are not coarse. Even coconut podi can be replaced with the plain podi. I used up the untouched idli podi packet.

For the Masala:
3 tbsp - Idli podi / powder (reduce depending on the spiciness)
1/2 tsp - Kashmiri Chilli powder (just for color, optional)
1 tsp- Coriander powder
1 tsp- Cumin powder
1/2 tsp- Pepper powder

For the Roast:
2 tbsp - Ghee
1 no - Onion, Capsicum cubed
1 tsp - Ginger Garlic paste
1/2 cup - Tomato puree
Kasuri methi

Mix all of the dry masalas, add 1/4 water and grind it to smooth paste just to avoid burning the masalas when added dry to the ghee.

Heat ghee in a pan add the masala and cook for 2 minutes.

Add ginger garlic paste,  tomato puree, salt and co…

Tadka Pav Recipe | Pav Bun Recipe

Tadka pav buns are easy to make at home and make a welcome change for breakfast. These gorgeous tadka pav buns can simply be eaten warm with a cup of masala chai. This is a sure no fail recipe from here which can be tried by any beginner. 

Prep time - 15 mins
Proof time - 1 and 1/2 hours
Bake time - 20 mins
What you need for the dough:
2 cups / 250 gms - Wheat Flour
½ tsp - Kasoori Methi
½ tsp - Chat Masala
¼ tsp - Pepper Powder
¼ tsp - Red Chilli Powder
¼ tsp - Turmeric Powder
2 tsp / 10 gms - Sugar
1 and 1/2 tsp / 3 gms - Instant Yeast
1 tsp - Salt
1 cup / 150 ml - Warm water 
Milk for brushing the top

For tadka:
2 tbsp - Butter
½ tsp - Kasoori Methi
1 tsp - Red Chilli Flakes
1 tbsp - Coriander, chopped

In a bowl add all of the ingredients required for the dough except water and milk and mix them well.

Add water little by little and roll into soft dough. Do not add the entire quantity of water at once.

If you feel the dough is pliable enough stop adding water.

At first they will be sticky once we st…

The Wharf 2.0 - Radisson BLU Templebay, Mahabalipuram, Chennai

The Wharf 2.0 - a cozy sea view restobar serving cuisines across the globe inspired by the 5 elements Fire, Air, Water, Earth and Space. 

Everyone who knew me and Sareesh would for sure know that we are weekend wanderers and our favorite drive is on the east coast road. The invite from Radisson blu for their newly revamped sea view shack sure brought in so much excitement. The weather was just perfect for the ECR drive and we landed up on a breezy noon. We took the thatched roofed facing the waves, a table perfect for the relaxed date with friends and families amidst the decked up surf boards. 

There's a huge range of drinks to select from the bar menu. The first drink Sun kissed with native touch bowled me over made from Gin, Tender coconut water, Vettiver did kiss my throat and will be a repeater. Tat was one of a fusion which came with a perfect mix for my liking.

Then came in Mocktail Above Sea Level with berires and lycheee too sweet for my liking. 

Must mention about the billabo…


Eggless chocolate sponge cake this recipe is a no fail recipe. Fool proof cake recipe is much needed one for every individual who loves to bake cake at home. After umpteen tries with variations this eggless chocolate sponge cake recipe is a keeper i shd say. With simple ingredients at home it can be made. Many recipe books uses condensed milk in all there cake recipes which is never my choice. The sugar content is very high as well as the preservative column is a shocker. White granulated sugar can be replaced with brown sugar / palm sugar. All purpose flour can be replaced to wheat flour. If it is to be served for kids some powdered sugar mixed with cinnamon powder can be sprinkled on top. These slices makes perfect snack box for kids.
Ingredients: All purpose Flour / Maida - 3/4 cup Cocoa Powder - 1 and 1/2 tbsp Brown Sugar / White sugar - 1/2 cup Baking Soda - 1/2 tsp Any Vegetable oil - 3 tbsp Vanilla essence - 1/2 tsp Milk - 1 cup
Method: Preheat oven to 220 degree C. Take 2 bowls…


Mysore pak sweet is a specialty of South Indian homes. From being a great fan of this traditional sweet now have turned to be a hater of it. The originality of this sweet is completely changed and now termed as mysurpa. Mysore pak has to be bit rocky and less in sweet, light yellowish outside and brown color inside with porous holes in it makes it perfect. Nowadays it has become a rarity to see mysore pak being served on any occasions. Every one have shifted their interests to North Indian sweets. No Diwali or function is complete without traditional mysore pak and boondi laddu during my childhood days. My mom makes the best mysore pak and i use to finish the entire batch in less than an hour.
Besan / Gram flour - 1/2 cup
Ghee - 1/2 cup
Vegetable oil - 1/4 cup
Sugar - 1/2 cup
Water - 1/4 cup

Swift gram flour so that no lumps are there. In a pan heat water with sugar bring to one string consistency. Mean while heat oil + ghee mixture in another pan once it become ho…

Cashew pakoda

Cashew pakoda makes a perfect crunchy evening snack with a cup of tea. I am a huge fan of these cashew pakodas, the ones sold in leading sweet shops in Chennai has generous addition of mint leaves and that is the best part of it. The addition of cashews gives rich flavor and crunch in every bite. During monsoon season onion pakodas, bajjis or any deep fried savory snack is a must in most of the houses with a hot cup of masala tea. Cooking for guests especially sudden guests is one bit of confusing tasks on to decide the menu, this cashewnut (mundhiree) pakoda makes a great option which can be made in less than 10 minutes. From the usual onion pakoda this makes a welcome change. Some chutney or sauce served along makes it a complete appetizer too. During Diwali season this one makes a perfect party snack / starter. Ingredients:
Besan / Gram flour - 1 cup
Brown rice / rice flour - 1/2 cup
Cashewnuts - 1/2 cup (full or broken )
Onion - 1 no, thinly sliced
Red chilli powder - 1 tsp


Had no clues about this Komola Bhog / Orange Rosgolla until i stepped into my friends place at Kolkata for Pujo celebrations on Dasami day. For lunch we were served two types of Rosgollas in which the light yellowish ones lured my interest. It was way too flavorful then the regular ones upon inquiring they said its termed as Komola bhog (which i kept mis pronouncing) Since i was heavily fed cldn't grab another piece. Unfortunately these were out of stock at the famous Sweet shop while getting back to the Airport, which lead to my disappointment and i was day dreaming about these. I had no luck in finding good Bengali sweets in Chennai even with the biggies from Kolkata. Decided to try it out, myself. Didnt go for artificial color or essence while most of the recipes said so. Went with freshly squeezed Kamala Orange juice and made these beauties.

What you need:
Milk - 1 liter
Orange juice - 3/4 cup to 1 cup (fresh once or store bought)
Sugar - 1 cup ( can be reduced)
Water - 3 cups

CHOCOLATE PEDA with Homemade Mawa / Khoya

CHOCOLATE PEDA using homemade mawa / khoya is one easiest diwali sweet which needs not much preperation and its a fool proof recipe. Store bought unsweetened mawa can also be used which simplifies work much easier. Kids will defiently love these chocolate pedas. Some chocolate chips can be filled in centre of the pedas and then they can be shaped too. It requires very less sugar compared to any other sweet and no oil, butter or ghee is used.
Ingredients for making Mawa / Khoya:
1 litre – Full fat milk
In a deep non stick pan bring milk to boil, once the milk starts to boil place a thick spoon or a small plate so that milk will not boil outside the pan. Reduce the flame and keep stirring. Once milk starts thickening remove the spoon and keep scrapping the sides and continue until the milk completely evaporates and forms a thick mixture, remove and allow to cool and refrigerate for later use.
Ingredients for Chocolate Peda:
1 cup - Mawa / Khoya
1/2 cup - Sugar
2 tbsp - Chocolate po…


Fruit Halwa the famous sweet of Sri Venkateswara Boli stall at West Mambalam. Chennai people especially those who are ardent fans of these tiny chain of sweet and savory store would definitely not miss this delicacy. Fresh fruits like apple, banana, pineapple, grapes and pomegranate kernels are finely chopped and added to this halwa. There are numerous variations in which this halwa can be made. Fresh fruits can be skipped and dried fruits, candied fruits, dates can be added which will increase the shelve life of the sweet. No prior preparations are needed to make this sweet dish. If things are handy halwa can be prepared in less than 20 mins and Neivedyam will be ready for Pooja!!
Prep time - 10 mins Cook time - 20 mins Serves - 12 medium slices Shelve Life - 48 hrs
Ingredients: Mixed Fruits - 1 cup,  finely chopped (Apple, banana, green or black seedless grapes, pomegranate kernels, pineapple) Corn flour - 1 /2 cup Sugar - 1 cup Ghee - 1 /4 cup Almonds n cashew - 2 tbsp, thi…


Eggless ladi pav buns are easy to make at home. These gorgeous pav buns can simply be eaten with tea with generous spread of butter or made into pav bhaji, anda bhurji pav, vada pav, misal pav, pav sandwich and much more.. This is a sure no fail recipe which can be tried by any beginner. Ladi Pav bun recipe / Homemade dinner rolls
Prep time - 20 mins
Proof time - 2 hours
Bake time - 25 mins
Makes - 12 medium sized buns
Ingredients: Recipe inspired from Chef in you Maida / All purpose flour - 3 cups + 1/2 cup for dusting
Milk - 1 and 1/4 cup
Water - 1/4 cup
Instant dry yeast - 1 + 1/2 tsp + a pinch or Active dry yeast - 2 + 1/4 tsp
Unsalted butter - 3 tbsp
Sugar - 1 tbsp
Salt - 1/2 tsp
Butter - 1 tbsp for brushing
In a deep bowl add warm milk, warm water, sugar, salt, butter and whisk well. Add 3 cups flour, instant yeast mix well at this point do not add any extra flour.
The dough will be pasty transfer to a cleaned surface sprinkle bit of flour for kneading.

Knead the dough to…