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Sunday, June 26, 2016

This week for the Blogging Marathon we are doing the theme, One sauce and two dishes for three days.
I made Tomato Chutney yesterday and we had plans to go to beach this weekend.
I planned to carry some sandwiches in my hand to munch on while on sand. Hence came up with this idea to make use of the chutney to make the sandwiches.
This sandwich is little similar to Masala Pav.

Here goes the recipe:


Bread or Pav
Butter to toast the Bread/Pav
2-3 spoons of Tomato Chutney
1/2 Bell pepper
1/2 Onion
Little Cilantro
1/2 tea spoon Jeera
Little Oil
Salt to taste


In a pan add little oil and jeera. Once it splutters add the onions and cook until its turns transparent.
Add the Bell pepper and very little salt. Coo until the bell pepper becomes little soft.
Finally add couple of spoons of Tomato Chutney and mix well and switch off the stove. (Add more chili powder if needed). Mix the Cilantro and keep it aside.

Take the Bread/Pav and toast it with little butter. Take a spoon full of above curry made and spread it over the bread/Pav. Place the other toasted Bread/Pav on top and serve.


This can be packed for any travel easily.
Tomato Chutney can be substituted with couple of Tomatoes.
Pav Bhaji masala can be added to enhance the taste.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65


Friday, June 24, 2016

Tomato Thokku/Chutney is one of the most delicious cutney we can make at home and very simple and easy to make. This can be transformed into many dishes like Tomato Rice or base sauce for Pizza and many other. It can be used as a spread to any paratha or bread.
Tomato Thokku can also be served with any appetizer, Idly or Dosa. It is the the best chutney to take to any travel since the shelf life is longer. Whenever we go for travel either by car or air, I pack some chutney and roti's or idly in hand, spread and roll them and munch them.
Today for the Blogging Marathon i chose the theme- One sauce and two dishes. I thought this will be a good match for the sauce and two dishes will be posted in the next two days.

Here goes the recipe:


5 Big Tomatoes chopped
3 table spoon Sesame Oil
1 teas poon Mustard seeds
1/2 tea spoon Fenugreek Seeds
1-2 tea spoon Chili powder (as per the spice)
A pinch of Asafoetida
Salt as required
Curry leaves/Onions- Optional

In a pan add the Oil and let it heat. Once heated add the mustard seeds, Fenugreek seeds, Asafoetida and allow it to splutter.
Add the chopped tomatoes and keep the gas in sim for 15-20 minutes. Allow it to cook slowly until the oil separates.
Add salt and Chili powder, mix until it raw smell goes away.
Once cooled store it in a air tight container.

It can be served with Curd rice, paratha, Bread, Naan and Rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65


Monday, June 13, 2016

My friend shared this recipe with me few months back and i tried it out recently. The outcome was really delicious and fluffy. Texture was very nice. All the kids will love it.
This Souffle can be made with any fruit. I tried with Mango. Today is the third day of Blogging Marathon under the topic Holiday dishes. Mango Souffle fits totally into Holiday dishes for kids.
It is fast, easy and simple to make.

Here goes the recipe:


1 cup Mango pulp chilled
1 tea spoon Agar Agar (Increase the amount based on how thick you need)
1/2 cup Fresh cream sweetened and whipped
Mango pieces for decoration
1 table spoon Condensed milk (Optional)
Little water


Boil the Mango pulp, water and Agar agar, Once boiled cool it on the Ice water till thick.
Mix condensed milk with the cream and fold it with the mango mixture. Do not mix too hard.
Set it in a souffle cups and refrigerate for couple of hours until it sets. Decorate it fresh cream and mango pieces.
Variations: Use any other fruits like Strawberry or any berries instead of Mango.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65


Saturday, June 11, 2016

Today is the 2nd day of the Blogging Marathon with a theme Holiday Dishes. Couple of days back My son and i decided to make Banana Bread with couple of mushy banana we had in the house. He has watched the making of banana bread in some cartoon and advised me saying the shape i have made is a cake and not a bread :-). He was totally right. I did not have any other pan and hence the round shape. This is the easiest baking recipe that i have done till now. Thoroughly enjoyed making them.

This time i tried making with half Coconut flour and half whole wheat flour. It turned out really yummy. Everyone relished the bread. Coconut flour gives an amazing texture to the bread.

Here goes the recipe for the bread

Vegan Eggless Banana Bread

2 over ripe banana
1/2 cup Whole wheat flour
1/2 cup Coconut Flour
1/4 cup Oil
1/2 cup Maple syrup/ organic brownsSugar
1 tea spoon Vanilla extract
A pinch of Cinnamon Powder
1/4 cup Chopped walnuts
Little Cacao chips
1 tea spoon Baking powder
1/2 tea spoon Baking Soda
A pinch of salt


Preheat the oven to 375 Degree Fahrenheit
Grease the pan and keep them aside.
In a bowl add the two banana and mash well.
Add all the above ingredients (Whole wheat flour,Coconut flour,Oil,Sugar,vanilla extract,Baking powder,Baking Soda , Cinnamon powder and Salt) except the Walnuts and Cacao chips and mix well.
Finally add the Walnuts and Cacao chips and fold it in the batter.
Batter should be thick in consistency.
Pour it in the baking pan and bake in the oven for approx 20-25minutes or till a toothpick inserted comes out clean.
Slice it once it cools down and serve.

Coconut flour can be substituted with Whole wheat flour totally or vice versa
Any oil can be used (Coconut oil, olive oil, Sun flower oil)

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65


Friday, June 10, 2016

Today we are starting the 65th Blogging Marathon and i am very happy to pick the Holiday Dishes as the theme for this week.
Ice cream has been a favorite for most of the kids and even us. In my childhood we used to go the beach in Chennai every Friday and have a choco-bar and then come back. My son also is starting to like ice cream, That made me think to buy a ice cream maker at home. I bought the Cuisinart Ice cream maker. We all love the home made ice cream since then.
I try to experiment many flavors in home with mainly fruit based. Since we make it in the home, I avoid adding sugar and substitute it with Maple syrup. None of us could find any difference in taste. I will not mind giving another extra scoop for kids too since the ingredients are limited.

This time i tried Vanilla Chocolate Almond flavored ice cream.
Here goes the recipe

1 Cup Milk
3/4 cup Maple syrup
2 cups Heavy cream
1 whole Vanilla bean or (1 table spoon pure Vanilla extract)
1/4 cup chopped cacao chips
1/4 cup chopped/Silvered Almonds
pinch of salt

In a bowl mix all the ingredients except the cacao chips and nuts and combine well. Refrigerate for couple of hours.
Turn on the ice cream maker and pour the mixture into the frozen freezer bowl, add the nuts and the cacao chips into the bowl.
Let it mix until it thickens for about 20 minutes.
The ice cream will have a soft, fluffy and creamy texture. It can be served right away.
If you want it to be more firm, transfer the contents to a bowl and freeze it for couple of hours and serve.

Maple syrup can be substituted with sugar
cacao chip can be substituted with choco chip.
Nuts can be avaoided based on your taste.

Check out the other marathoners here

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65


Thursday, May 19, 2016

Preserved lemons are very easy to make and will last forever. It just takes a few minutes of your time and final outcome after few days are just delicious.

Here goes the recipe for Pickled Lemon:
5 Yellow Lemon
Salt as required

Cut the lemons into small pieces and mix the salt and and store it in a air tight container.
Cover and let it sit for couple of days until the skin softens and all the salt soaks into the lemon.
Once in a day just shake the bottle and store it back. It is recommended to refrigerate.

Goes well with all the South Indian dishes.

Today is the last day for the Blogging Marathon for the month of May.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64

Wednesday, May 18, 2016

Green Apple in general is a very sour type of fruit. In our house no one likes to eat it as is.
But my Mother-in-law came with this invention of making Green Apple pickle just like Maanga (Mango) Kari. This gives a perfect sweet and tangy flavor. Since then i make whenever i buy this type of Apple. This Pickle can be made very fast with just a few chops and seasonings.

Here goes the recipe for Green Apple Pickle:

1  Green Apple
2 tea spoon oil (I used Sesame Oil)
1 tea spoon Chili Powder
1/2 tea spoon Mustard seeds
A pinch of Asafetida
1/2 Lemon
Salt to taste

Chop the apple into small pieces, Squeeze the lemon and add salt.
In a small pan add the oil, mustard seeds, chili powder and asafoetida and allow it to splutter.
Mix everything together and store it in a air tight glass container.

This goes well with Curd rice, Sambhar rice or any Roti's or any south indian dish.
This usually stays fresh for 2-3 weeks.

This week for the Blogging Marathon the theme is Pickles & Preserves. Hence this gave me a good opportunity to share the recipe with you all. Thank you very much Valli for this Marathon.

Check out the other Marathoners here

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64


Tuesday, May 17, 2016

Preserves/Jam can be made from various fruits. I made a batch of Strawberry Jam last summer and it was a hit in our house with a toast or Paratha. This year the Cherry are in season right now. They are really sweet and juicy.
This Jam which i did is sweetened with Maple syrup and flax seeds is used to thicken the jam.
Also it makes it healthy. Flax seeds contains Omega 3 and is supposed to be very healthy.

This week Blogging Marathon's theme is Pickles & Preserves.
Jam's generally contains Pectin but this recipe is so nice that it does not contain any extra ingredient in it. My son also likes this jam particularly because it does not taste too sweet like other Jam.

The recipe is very simple and it does not take too long to make it.
The more thick it is, The shelf life is longer.

Here goes the recipe for Cherry Jam/Preserve:
Recipe Source: One Ingredient Chef

Ingredients: 1 1/2 cup Pitted ground Cherry
2-3 table spoon Maple syrup (Optional)
2 Table spoon ground Flax seeds powder/Chia seeds powder

Method: In a blender grind the Cherry, Flax seeds powder and maple syrup to a coarse puree.
Add the mixture in a sauce pan and simmer, uncovered for about 20-25 minutes until it reduces the mixture and also becomes thick in consistency. Once little thick. Switch off the stove.
Allow it cool and then pour it into a Bottles to preserve them.
Refrigerate once done.
This stays good for a week or so. Please use dry spoon while using the jam.

Check out the other marathoners here

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64


Thursday, May 5, 2016

Today is the third day of the Blogging Marathon. My son loves Brownie in any form.
He likes to help me make the batter for the brownie and loves to help me cook.
It's fun to cook with kids with a little mess.
It's a Paleo Brownie. I found this recipe in Detoxnista

Here goes the recipe,
3 Table spoon of Cacao powder or Cocoa powder
2 tablespoon coconut oil
1/2 cup water
1/2 cup maple syrup
Chocochip to sprinkle
1 teaspoon vanilla extract
1 cup almond meal (ground almonds)/Whole wheat flour

In a pan
Pre heat the oven to 350F and grease the 9 by 9 baking tray
In a bowl mix Arrowroot, maple syrup and water and mix well.
Mix all the remaining ingredients with the wet ingredients and mix well.
Pour the mixture to the Baking tray and bake for about 25 minutes.
Bake until the top of the brownie looks crinkle and shiny.

Once they cool, Cut them into pieces and serve warm with ice cream.

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Wednesday, May 4, 2016

In the second day of the Blogging Marathon by Srivalli, I thought let me share the recipe for the Whole Grain Adai. I have been making these quite often these days.
These whole grain Dosa's are very healthy and contains variety of lentils, Grains and veggies.
No fermentation is required for these Dosa. It's a lovely snack for kids.
It's a very handy dish for lunch box to school.

1 Cup Quinoa
1/2 cup Hemp seeds
1/2 cup Cracked wheat
1/2 cup Channa Dal
1/2 cup Green moong
1/2 cup Yellow millet (Optional)
1/2 cup Brown or White rice
1/4 cup Zuchinni
1 Carrot
Curry leaf few sprigs
1/2 tea spoon Asafotida
1 tea spoon Cumin seeds (Jeera)
Couple of Red chillies as per spice level required
Ginger 1/2 inch
salt to taste
Water as required to grind

Soak all grains and lentils together for 3-4 hours.
Grind to a coarse batter with water.
Add the Salt, Carrot,Curry leaf, Asafeotida, cumin seeds and chillies, ginger and grind together.
Heat a Dosa pan and sizzle some oil when hot.
Spread the batter to a round shape and spread the oil around the dosa.
Let it cook and flip it around once.
Wait until it crisps and serve hot with butter.

Enjoy these yummy Adai.

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Healthy Morsels

Indian Cooking Challenge


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