Friday, August 12, 2016


Mango jam , my kids love it. I have stared using white sugar very less and palm sugar more in daily routine. I have go this organic mangoes fro my friends farm and it so good . Thought of making jam with the excess fruits. It tasted so yum and making also very easy.


Mango pulp - 1 cup

Palm sugar - 1/4 cup

Lime juice - 1 tsp


Peel  the mangoes and chop roughly and make a paste.

In a pan combine mango pulp and palm sugar and keep string till the sugar dissolves.

After 10 minutes of cooking the pulp will become glossy , add lemon juice and switch off the flame.

Store it in a dry and air tight container. Refrigerate the jam.  

Monday, August 1, 2016


My friend gave me this star gooseberries, it was fresh from her farm.Thought of making pickle out of that.It's rich in  vitamin C. All my friends and family members like this. It taste yumm with curd rice.

The health benefits of Indian Gooseberry, also known as Amla, can be partially attributed to its high vitamin-C content. Amla enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination of free radicals, enhances fertility, helps the urinary system, increases skin health, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens eyes, improves muscle tone and, acts as an antioxidant.


Star gooseberry  -    4 cups
Urugai podi       - 1/4 cup
Salt  - 1/4 cup
Gingelly  oil  --  1 cup
Mustard seeds for tempering   

Clean, remove stem and wash gooseberrys and spread it on a kitchen towel.

Let it dry.

In a wide vessel combine goose berries , salt and pickle powder. 

Mix well.

Hear oil and temper with mustard seeds and add to the goosebeeries.

Cover and keep for 2 to 3 days , mix well with a dry spoon.
Your pickle is ready.



If you  don't have pickle powder you can substitute the following 
chili powder  - 1/4 cup 
salt - 1/4 cup
dry roasted fenugreek powder  - 1 tsp.
Follow the same method as given above.

Happy to be  a part of Vallis CC challenge.

Tuesday, July 26, 2016


This is amazing handy pickle powder tried from shanthi akka 's blog. She is amazing blogger and nice person to talk to. She cleared my doubt regarding byadegi chili. If you make this and keep lots of pickles you can do easily. 


Red chilis - 2 cup
Byadegi chilis -  1 cup
Turmeric powder - 1 tsp
Fenugreek - 1/3 cup
Mustard seeds - 3/4 cup
Hing - a peanut size


Dry roast chili s separately.

Dry roast fenugreek until it turns golden brown.

Dry roast mustard seeds till they splutter and hing after the mustard gets heated.

Cool all the ingredients,

In a mixer combine all the roasted item add turmeric powder and grind to a powder.

Store it in a air tight container.


We can make mango thokku, cut mango pickle, instant mango pickle with this powder.

Sunday, July 17, 2016


Whenever we go to restaurant this vegetables is the  favorite dish as a starter.Wanted to try at home and it came out well. Simple yet tasty. Kids will eat this vegetables without fussing.


Broccoli -   10 to 15 florets

Capsicum ( Red, Green, Yellow) - 1 each

Mushroom - 10 to 15

Salt to taste

Mixed herbs - 1 tsp

chili flakes to taste

Olive oil -1tsp


Wash , de seed and cut the capsicum in to cubes.

Wash the florets and steam the broccoli.

Clean the mushroom in Luke warm water an cut in to half.

Heat oil in a pan and add the vegetables except mushroom.

When the half cooked add mushroom. Add salt and cover and cook.

When the vegetables are cooked nicely add the mixed herbs and chili flakes.

Toss well and serve.

This is taking part in Valli CC Challenge


Saturday, July 9, 2016


Mango season everywhere. Usually  I make Mangothokku , mavadu and cut mango pickle.This time i tasted in my friends house this sweet and sour pickle, thought of making and found the recipe. it tastes so yummmm and we can have with roti, dosa, bread even with marie biscuit. 


Mangoes - 2 cups, grated 
Turmeric powder - 3/4 tsp
Sugar - 1 3/4 cups 
Cloves - 3-4 
Cinnamon stick - 2
Bay leaf - 2
Red chili powder - 3 tsp
Roasted cumin powder - 1 tsp
Salt - to taste


Place grated mangoes in a bowl, add tumeric powder and salt and set aside for an hour.

The mixture will leave water. Place this mixture in a muslin cloth and tie it at a height , it will leave water, leave it for 30 minutes.

 Remove the grated mango to a wide bottomed vessel and add sugar.

 Tie a muslin cloth on top of the vessel and place in the sun  week or till the sugar is completed melted and becomes a sticky syrup. 

At the end of each day, bring the vesesl indoors and place a lid.

Next day, stir the mixture with a clean, moisture free ladle and place it back in the sun by covering with a cloth. 

Once the mixture reaches a sticky syrup (double string consistency), add red chili powder, roasted cumin powder, cloves, bay leaf and cinnamon and mix well.

 The pickle is ready for consumption.Store it in a airtight container.

Sunday, April 10, 2016


 Mulai keerai one of the best variety of spinach that is can be eaten by all the age groups in any forms they wish.  This variety of spinach is called as the " Queen " of all the spinach varieties.  The best quality of nutrition like lactose, fiber and 80% of water content are present in this variety.  It makes the body strong and healthy.  It promotes child growth.  The magnificent values present in this spinach cures many rare diseases. This recipe I learnt from my friend keerthi. Kids like this so much and it tastes yum. I can eat simply this keerai alone without rice.


Keerai/ amarnath leaves  - 1 bunch
Toor dhal - 1 cup
Pearl onions - 5 to 6
Vadagam - 1/2 tsp( you can get this in super market)
Garlic - 3 to 4 cloves
Salt to taste
Oil, mustard seeds, urad dhal for tempering


Pressure cook  urad dhal for 4 whistles.

Clean, wash and chop keerai.

In a clay vessel combine keerai, pearl onions, garlic , add water and cook nicely.

When it is cooked add the cooked dhal , add salt and boil for another 2 minutes.

In a pan add oil , temper vadagam , mustard seeds and urad dhal and add to the keerai.

yummy keerai is ready.


If you don't have mud vessel you can cook in ordinary vessel.
you can make this with any kind of spinach.

This take part in 

Tuesday, April 5, 2016


Tomato thokku is all time favorite in my family. Its come handy in the morning time when you are in a hurry for breakfast to lunch.Easy to make and tastes yum. Whenever tomato is cheaper you can make and store this.


Tomato - 1 kg (ripe)
chili powder - 2 tbsp
Hing   - 1/2 tsp
salt to taste
Gingelly oil , mustard seeds for tempering


Mustard - 100 gms
Fenugreek -  50 gms
hing -  2 tsp


Dry roast the mustard and fenugreek  and grind to powder.

Heat oil in a pan and add mustard seeds and let it splutter. Add hing to that.

Grind the tomatoes and add to that oil.After 2 minutes add chili powder that and salt, cook well.

When it cooks nicely add the Grounded powder and leave in the gas for 2 minutes. 
Let it cool and transfer it to an airtight container. 
stays good for 1 month in refrigerator


1 You can saute onion and add this and prepare tomato rice.
2. Add boiled potato and tomato thokku and add water and boil for quick subzi.
3. Add rice vermicelli and make quick evening snack.

This is taking part in Vallis CC challenge.

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