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Monday, May 30, 2011


I had chapati noodles for the first time in one of my cousin’s place. Then saw this recipe in Vijay Tv’s Suvai Ula. I had some left over chapathis today morning and wanted to try this and have it for lunch. I just made it the usual way I make fried rice / this one . This is sure a kid’s menu and you can give this to your kid when he come back hungry from school.


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Friday, May 27, 2011

      I love this fruit very much, but trying this milkshake for the very fist time, loved it! My kid too loved it… The chikku we get here in local markets is so very different from our Indian Chikku.What we get in local market is Vietnam chikku,its firm,smooth and large rather than our Indian fruit,which is soft and a kind of grainy in texture. After mom’s endless advice to consume this fruit(one among a set of ‘to eat healthy things’ advices...hehe) I bought both the chikkus we get here. Anyway I used the Air flown Indian chikku for this,that I bought from Mustafa…


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Tuesday, May 24, 2011

       I wanted to try Dum Aloo recipe for so long,but never happened. Each time when I buy small potato,I end up in making other small potato recipes like small potato curry or small potato biryani. Even Priti always complains I never try any recipes reminded that I wanted to try this recipe of hers. So,yesterday I tried her recipe for dinner as side dish for roti. My hubby just loved it a lot,he is not a big fan of paneer,so it was quite a welcome change for him from the usual paneer side dishes I make.


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Thursday, May 19, 2011

      This is one of the easy recipes I learnt from my SIL here in SG. This is very very easy to prepare,yet makes an wonderful accompaniment for sambar rice or any other rice dishes.So I wanted to blog this recipe for long time. All the recipes I learnt from her are delicious but made with less effort! Try this with any stuffed parathas too,it would be nice…
ashgourd-poosanikkai thayir pachadi


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Monday, May 16, 2011

      I love savoury baking a lot than baking cake or cookies… I have tried this buns for 2-3 times and I just simply love it. I am now hooked to my pizza base dough and use it as basic dough for other bakes like I have used for Garlic buns and Stuffed masala buns too.This time I have replaced a part of maida with atta with no compromise in taste.This is simple and you can make it for either BF or for tea time snack…
Kara buns


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Tuesday, May 10, 2011

Mangoes everywhere and I got two mangoes from Chennai and I decided to make one ‘maanga pachadi’ my hubby’s favourite, and will make Mango rice,my favourite with the remaining mango … Usually mango pachadi recipe either has no coconut or grated coconut will be added at the end. But my MIL adds smoothly ground coconut and that makes it special to blend well the salty,sweety,tangy tastes together.
If you are making for Tamil new year, just garnish(or temper) with dark roasted neem flowers. So that on the new year's day, you taste all the five tastes - Sweet, Salt, tangy, bitter and saline (thuvarpu) in one recipe.

Mango Pachadi recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 15 mins    |  Cook time: 15 mins    Serves: 2


Raw mango,sliced  1 & 1/2 cups 
Jaggery ,powdered  1/4 cup or more if needed 
Salt  1/8 tsp 
Coconut  1/4 cup 
Turmeric  1/8 tsp 

To Temper

Oil  2 tsp 
Mustard  3/4 tsp 
Urad dal  1 tsp 
Green chilli  2,slit 
Curry leaves  from a sprig 


  1. Boil the sliced mangoes with water to immerse it. When it boils,just drain the water completely.
  2. Sliced mangoBoil
  3. Add salt,turmeric and 1/4 cup water and cook the mango till soft.
  4. Add turmericcooked
  5. Add jaggery and boil till it dissolves. Add smoothly ground coconut and bring to boil.
  6. Add jaggerycoconut
  7. Season with the items given under ‘To Temper’ table. Mix well and serve as accompaniment for rice.
  8. mixtemper


  • The whole cooking has to be done in medium flame to avoid burning.
  • The first step is to remove the sharp sourness from the mangoes.
  • If you dont have jaggery you can add sugar, my mil adds sugar mostly which gives a great colour too.
  • My jaggery was very old so it was dark in colour too,so the colour of the pachadi varies with the jaggery/sugar we are using.

This is a family favourite at me in laws place Smile



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Friday, May 6, 2011

Kathirikai Kari
   Back after a hectic trip to the most awaited wedding in the family. Thanks to the fellow blogger friends,who poured in hearty comments generously though I was not visiting your blogs for past 3 weeks Applause. And coming to the recipe, this is another trademark recipe of my MIL. I learnt this recipe from her and this time I wanted to click pictures while she makes the curry and wanted to blog it,unfortunately could not.She told the recipe and method and asked me to blog later. She made this for me specially on the day we were leaving back to SG,how sweet Batting Eyelashes !!


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Monday, May 2, 2011


I have not tasted sandesh anywhere else,just tried for the first time and tasted. With very less ingredients,you can enjoy this yummy paneer sweet. This paneer sweet recipe is so easy to make and perfect for gifting your friends and family as its easy to make if chenna is ready. I have added pistachios to this to make it more special, but you can make it plain.

Sandesh recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 1 hr for making chenna    |  Cook time: 15 mins    Makes: 8- 10


Full cream milk  1 litre 
Lemon juice  From 1 lemon 
Water  2 tblsp 
Sugar(powdered)  7 tblsp 
Corn flour  2 tsp 
Pistachio  2 tblsp 
Green food colour  3 dorps 


  1. Boil milk. Dilute lemon juice with water and add it to the boiling milk and keep stirring till the milk curdles completely.
  2. Strain the paneer/Chhena in a muslin cloth(I used one of my dupattas). Hang it for 1/2 hour or till all the water drains. I just squeeze excess water now and then in the 1/2 hour
  3. Grind this chhena with sugar and corn flour in mixer until smooth.DSC_2884DSC_2885
  4. Take a non stick pan and heat this mixture on very low heat for 8-10 mins. Take care not to change the paneer colour. I added the green colour in this stage,while heating the mixture.
    heat in panAdded colour
  5. When the mixture turns dry and thick remove from fire and transfer to a bowl. Add the powdered pistachios and the green colour.
  6. Knead well and make into desired shapes. Decorate with pistachios. Keep refrigerated till serving time.


  • Tastes best when served chilled …
  • Adding corn flour and pistachio powder is optional. I have not tried though without those two ,but saw in another cook book without those.

I just made it round and simple,you can try different moulds and even make interesting shapes!!



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Back from school Kids Snacks

pizza   spicy pizza   paneer tikka pizza   bread pizza cups   pasta muffins   pizza-buns-cut   masala buns  puffs   Bread corn rolls   Soya kheema toast   french toast   `aloo toast   chocolate sandwich   butter corn pastacheesy pasta   mac n cheese   1 min microwave cake   corn fritters   quasedilla   hot chocolate   nutella milkshakevanilla milkshake   nutella chapathi   aloo kathi roll   cookies   pancakes   crispy idli fry   cocktail idlies