Friday, July 3, 2015


I  have not made cake since I don't have an oven, This cake is a simple one , made in jiffy and yummy. In my Tupperware assembly they used to make recipes,I  learnt in that. It's so soft and spongy. Kids loved it.   


Bourbon biscuits - 6 nos or Rs. 10 packet

Milk bikies - 14 nos or Rs. 10 packet

Milk powder - 20 gms (Rs. 10 )

Milk 200 ml

Plain Eno - 5 gms (Rs. 7 packet )

Sugar - 2 tbsp

Gems to decorate


Combine the 2 type of biscuits and sugar in a mixer and powder them.

Add milk powder , sugar and blend.

Add milk and blend.

Add eno  to this mix.

Grease a bowl with butter and pour this mixture. 

Pour 3/4 of the bowl and leave some space to raise.

Pressure cook for 10 minutes without the whistle like idli.

Insert a tooth pick or a knife to see whether it has cooked well.

Let it cool. Take it from the mold  and decorate with gems.

This is taking part in 

Sunday, June 28, 2015


This is my moms recipe, She used do with raw rice  I tried wit little millet, An easy way to take millet in your diet and light snack for the evening or light dinner.


Little millet - 1 cup
water - 3 cups
Toor dhal - 1 tbsp 
salt to taste
oil mustard seeds urad dhall for tempering
hing - 1 pinch


Dry roast toor dhall and coarsely ground it.

In a pan heat oil and mustard seeds and urad dhal,

When it splutters add water , salt and hing,

When the water boils add little millet and toor dhal. 

Cook well and make rice dumplings and steam it in  idli maker.

Serve with coriander chutney.

This is taking part in Cooking from cookbook  challege.

Saturday, June 20, 2015


I usually make Appam with stew like my mom makes. This stew was made by a chef in a TV show. It was little different using milk and coconut milk. I served with appam  and kids liked it. 


Onion - 1
Potato - 1
Carrot - 1
Sow sow ( Chayote) - 1/ 2
Peas - 1 fist full
Ginger - 1 inch piece
Green chili - 2 to 3
Pepper corns - 1 tbsp
Salt to taste
Coconut milk - 1 cup
Milk - 1 cup
Oil - 2 tsp
curry leaves 


Peel carrot, potato and sow sow and cut into cubes.

Chop the onion , cut green chili and ginger in to thin strips.

Heat oil in a pan and add pepper and ginger.

Add green chili , curry leaves , Add onions and saute them,  Add all the vegetables and saute.

Add coconut milk and cook well.

When the vegetables are cooked add salt and boil. 

Add milk and switch off the stove.


Add thin coconut milk and cook, 

Add thick coconut milk after the vegetables are cooked,

Switch off the gas after you add milk, Otherwise milk will curdle.

This is taking part in CC Challenge.

Saturday, May 9, 2015


I love North  Indian style pickle, This recipe is adopted from Tarala Dalal's cookbook. I have noted down long back . My kids love this pickle. 


Mango (cut into cubes)   -  6 cups

Turmeric powder   - 2 tsp

Fennel seeds -  1/2 cup  (coarsely grounded)

Fenugreek seeds  - 1 tbsp

Mustard seeds   -   2 tbsp

Onion seeds (kalonji)  - 1 tbsp

Hing -   1/2 tsp

Chili powder -  4 tbsp

Mustard   oil  -  1 to 1 1/2 cups

Salt - 8 tbsp


Combine Mangoes, turmeric  powder and salt and toss well.

Cover it with muslin cloth and keep it in the sun for 2 days.

Combine fennel seed powder, fenu greek , kalonji,  hing, chili powder in a bowl and mix well.

Add the mangoes and toss well.  

Heat the mustard oil until it smokes.

Let it cool nicely.

Add the oil to the mangoes and mix well.

Cover with  cloth and keep under the sun for 3 to4 days.

Transfer in to a sterilized container.


Adjust spices according to your mangoes measure.

Always use a dry and clean spoon .

Goes well with parota or curd rice. 

This is taking part in valli's CC challenge.

Saturday, May 2, 2015


I am very happy to join Valli's cook from cook book challenge. I am a big fan of Chef Venkatesh Bhat. I had made a note of this recipe from his TV show. Adai is a common recipe which everyone makes in home. This recipe was different from what we make in our family. 


Table  - 1

Raw rice   -  1 cup
Urad dhal -- 1/2 cup
Channa dhal - 1/2 cup
Toor dhal   -- 1/2 cup
Red chili - 8 to 10
Cumin seeds  -- 2 tsp

Table -- 2

Onion  -1 
Green chili -2
Coriander leaves - 1/4 cup

Salt , hing and sugar  as needed.


Soak all the ingredients given under table - 1 for one hour.

Grind coarsely.

Add  Salt , sugar and hing to the batter.

Chop green chili , onion and coriander leaves and add to the batter and make adai.

You can serve with Avial , vellam or tomato chutney.

Thursday, April 16, 2015


Hi all , this month I am paired with Saraswathi . She gave me any dhal and jaggery. Usually I make this with milk , this time i used coconut milk.


Moongdhal - 1 cup (cooked)
Jaggery - 3/4 cup (grated)
coconut milk - 1 1/2 cup
Cardamom - 1 pinch
Ghee - 1 tbsp
Cashew and raisins  for garnishing  


In a pan heat ghee and fry cashew and raisins.
Keep it aside.

In the same pan add cooked moongdhal and grated jaggery. Let it blend ,

Add coconut milk and adjust the consistency and add cardamon powder. 

Garnish with cashew and raisin.

Thursday, December 18, 2014


Hi all,

I am paired with  Joanne T ferguson this month. I used foxtail millet and organic jaggery for making this chakkarai pongal. This tasted yum and kids enjoyed.


Foxtail millet - 1 cup

Moong dhall -1/4 cup

Jaggery - 1 cup

Cardamon powder - 1 pinch

Ghee -2 tbsp

Cashew for garnish


Dry roast moong dhall until it changes it colour.

Combine moong dhall , foxtail millet and add 3 cups of water and pressure cook for 4 whistles.

Dissolve jaggery and stain it. Make thick  jaggery syrup. Add cardamon powder.

Add the cooked mixture in to that and mix well.

Heat ghee and roast cashews , add to chakkara pongal.

Enjoy hot chakkara pongal.

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