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Tuesday, February 28, 2012

My mom makes Ragi adai for my grandma, like I have already told in my Ragi dosa post. But I am trying only for the first time, though I wanted to try for a long time. Today I called and checked with my mom for the recipe and made for my lunch and had. Onion raita is the perfect side dish for ragi adai. You can also try any chutneys, coconut chutney is my choice! I love the green chillies and tomatoes when I eat this adai. My mom used to make with jaggery too for us when we were kids, have to try that soon as well!

Ragi Adai recipe (Spicy)

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 20 mins    |  Cook time: 15 mins    Makes: 4


Ragi flour(Finger millet)  1 cup 
Onion  1 
Tomato  1 
Curry leaves  1 sprig 
Salt  As needed 
Water  As needed 

To temper

Oil 2 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Asafoetida 2-3 pinches


  1. Take ragi, salt in a bowl. Heat pan with oil and season with the items given under ‘To temper’ table. Then add curry leaves,onion and fry for 1  minute. Add tomato and fry for another minute.
  2. 1-ragi
  3. Add the fried items to the flour and mix well. Add water little by little and make a soft,smooth non sticky dough.
  4. 2-ragi
  5. Divide into 4 equal balls. Flatten over a greased Ziploc cover. Heat tawa and drizzle with 1/2 tsp oil. Transfer the flattened adai to the pan and cook in medium flame. Drizzle oil over the adai and then flip and cook until done.
  6. 3-ragi


  • This is a bit dry kind of adai, so eat hot, if it cools down it wont taste that good.

Serve immediately, hot, with onion raita or chutney!



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Thursday, February 23, 2012


I tried this from Hershey’s website and loved it! Its damn easy and can be made under 5 minutes in microwave oven. Smells and tastes great and perfect to start a day for a chocolate lover. Best way to finish away the last few spoons of coco powder. Best way to treat yourself when you are craving for something chocolatey, best way to cheer up your bad mood...Only 3 ingredients!!



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Thursday, February 16, 2012

    I tasted Quesadillas only two times, and both the times I tasted only this red bean quesadillas. I had this once when we went to Raj restaurant, with my in-laws when they visited here. I loved it and again tasted and wanted to try it out at home. I could almost recreate the taste and am so happy with the result. They served it with Tomato Salsa and sour cream dip, it was yummy and tasting great with a buttery smell! Let me share the recipe straight away! Refer here for tortillas recipe.


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     I love this salsa, because its simple to make, yet delicious! This goes perfect with tortilla chips, or bruschetta or even our papad!  Try it and sure you would love it. This may not be an authentic Mexican salsa because, I have my own tweaks in this recipe :)  But I can assure you will taste great!


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       Tortillas are nothing but our Roti, made with all purpose flour. We can also make this with wheat flour. I have never tasted any wraps using tortillas, but I happened to taste a Quesadilla in a restaurant last month. Vj suggested to taste it and I instantly loved it. For past 2 weeks, I was craving for the quesadillas again and Vj took me to the restaurant and bought me the same on Valentines day… hehe. Then yesterday I thought why not try the same at home… I just googled for the info and successfully made today! Stay tuned for the salsa and quesadilla recipe coming up next!


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Sunday, February 12, 2012

I had no idea about nutella , that it would be so yummy and tasty until I bought it for the first time last week. And only now I know that there is a day called ‘Nutella day” even! I am not not big fan of peanut butter and I had a thought that this could also taste similar to that. But it was not. To all who doesn't know about nutella taste, it tastes just like yummy (nut) chocolate and the its simply divine and tastes out of this world!

Thanks to Jeyashri for letting me know this recipe from Deesha’s blog, that it is so simple and yummy too. And also I saw so many recipes through foodgawker and tastespotting, cant wait to try them one by one!


Nutella truffles recipe

Recipe Cuisine: Continental  |  Recipe Category: Dessert
Prep Time: 15 mins    |  Cook time: 5 mins    Makes: 10


Nutella  4 tblsp 
Cookies (I used milk biscuits)  6 
Corn flakes  2 fist full 
Butter  1 tsp 
Coco powder  for rolling 


  1. In a microwave-able glass bowl, take nutella and butter and melt it for 1 and 1/2 minutes to 2 minutes. Add crushed biscuits and corn flakes to it and mix well.1-microwave
  2. Let it cool down. Make desired sized balls and arrange in grease paper.2-mix,roll
  3. Roll in coco powder to coat it well and arrange it.3-roll-coco

  • Adjust the timing for melting according to your microwave oven.
  • If you do not have microwave oven, then you can melt by double boiling method. i.e; heat a flat bottomed pan with water and keep this thing to be melted in a bowl and keep the bowl over the boiling water to melt it.
  • I reduced cornflakes amount and added a hand full of muesli, with more of nuts and raisins to it, so feel free to experiment with the ingredients.

Refrigerate for 3-4 hours before serving. Pop in your mouth and its just crunchy, chocolaty and more over easy to make!  Try this for your Valentine, sure would love this! nutella-truffles-easy


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Thursday, February 9, 2012

Raw banana dry curry

Most of the time I buy raw banana/ vazhakkai, I make this raw banana dry curry, other than the simple vazhakkai poriyal. Vj loves it this way. Aj also eats silently, so I stick to this recipe. The curry is so flavourful, that I bet you would be wanting to eat it soon while you cook. The freshly ground masala is such a flavourful masala! It has the fine selected spices that even nullifies the gastric problem we usually get when we cook vazhakkai.I always wonder and appreciate how they incorporate the spices to balance all these in our cooking!  Because the pepper,jeera,coriander seeds and mainly garlic does this job. This can be a perfect combo for more kuzhambu or even with any simple rasam. Again, this is a recipe I learnt from my MIL. We do even potato curry this way. I have already posted it.


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Monday, February 6, 2012

      For me fried rice means Chinese style, until last week when we visited Kailash Parbat for a dinner treat. Though Kailash Parbat is famous for chaats, that day, more than that I loved this Fried rice which was not the Chinese style one, but it was Indian style.It had only vegetables, but was so flavourful!  It was so simple that, I could really guess the ingredients and very tempted to try at home. The very next day (Since I only had fried rice the before day), I made for lunch with Gobi Manchurian.  The recipe is so so so simple. Only thing to do is cut the veggie finely. Its very flavour but a quick fix, you can try for lunch box too with any rich gravy…

Easy Fried rice recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 15 mins    Serves: 3


Basmati rice  1 cup 
Carrot  1 
Beans ( I used baby beans)  12 
Baby corn  5 
Pepper ( white preferred) 1 tsp
Spring onion  4 sprig 
Olive oil  3 tblsp 
Sugar  1/2 tsp 


  1. Cook rice with 1 & 1/2 cup water and separate the grains. Cut the veggies very finely so that it will get cooked easily in short period of time. Heat a broad pan with olive oil. When its hot, add the veggies with sugar and fry for 2 minutes or until its cooked,but retains its crunchiness.  1-fry veggies
  2. Lastly add pepper, spring onion and fry for a minute. Add cooked, rice and stir till it gets heated up.2-add pepper spring onion,mix rice


  • You can replace olive oil with sesame oil.
  • You can try the same with left over rice by keeping it overnight in fridge.
  • You can add ajinomotto and soya sauce in this same recipe.
  • I added black pepper, but white pepper is recommended as it gives a colourful result!
  • Adding sugar to retain colour.
  • Use best quality basmati rice as the rice flavor plays a main role in this recipe. 
  • Veggies should not be over cooked for this mainly, so make sure its just crunchy. 

It is simple yet  packed with flavours! The basmati rice will dominate and makes an awesome combo with the pepper and veggies flavor...The crunchy veggies compliments this well. I never thought it would turn out so good… Try yourself to believe it!


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Friday, February 3, 2012


One of the easiest and simplest, yet yummy and flavourful keerai masiyal recipe! (Keerai = greens, Indian spinach). This is the way both my mom and mom in law do. We do not add anything for spiciness in this. Actually my  mom adds a lots of garlic and the hotness from garlic will be enough in this. But my MIL adds only less, still it tastes great. Hot steamed rice , with ghee and keerai masiyal is mostly everyone's favourite.  Its good for kids too and almost my mom makes twice or thrice in a week when we were kids. Such healthy one, so try and see if you haven't before. I will share another recipe for keerai masiyal here in future, which has no garlic in it.


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Thursday, February 2, 2012

Lachha-paratha-recipe      The first experience I had Lachha paratha was not a good one. I had in SB and it was tasting terrible. I thought it is really like that. So never ordered this if I see Lachha paratha in menu. Me and Vj both love the ‘Maida parotta’ and kurma. I used to eat many times before, but now a days due to health and weight constraints, we avoid having maida parotta.       But 2 weeks back when I met Jey and Nags for lunch at Mayura, we ordered lachha paratha. When I tasted it, it was really awesome! It just melted in my mouth and crisp here and there too. I loved it and even at the same instant, I decided to try at home. And today I tried just 2 and it tasted great. Then I remembered, when I was a kid, my mom and grandma used to try this way when they roll chapati and I used to like the process of making :)  I can now make this often for my lunch! Lachha-paratha

Lachha paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time: 15 mins    |  Cook time: 10 mins    Makes: 4


Wheat flour  1 cup 
Ghee  1 tblsp 
Salt  1/2 tsp 
Water  As needed 


  1. Mix flour,a tsp of ghee,salt well and then sprinkle water enough to make a smooth dough. But let it be stiff, not too soft. Otherwise it will be difficult for handling.   1-lachha-paratha-stepwise 
  2. Divide into 4 equal balls. Roll into big circle,as big as our tawa. Then apply a tsp of ghee evenly on the top. either use your hands to spread or a brush [like I did ;) ]2-lachha-stepwise
  3. Sprinkle a tsp of flour and spread the flour evenly and start making fleets.3-lachha-stepwise
  4. After fully done, twist and coil (roll) to make a flat round.4-lachha-stepwise
  5. Roll carefully, without applying too much pressure to ensure the layers are still there. Heat tawa and drizzle oil and cook in medium flame(with oil drizzled) both sides until golden brown. Use the spatula and gently press while cooking to ensure even cooking.5-lachha-stepwise
  • You can use even oil in the place of ghee, but ghee is recommended.
  • The finer the fleets, you get more layers. Since this is the first time I made, I made bigger fleets.
  • Always cook in medium flame with constant pressing with the laddle to ensure even cooking.
Pat gently the sides of the paratha with kitchen towel to highlight the layers. You can again smear ghee or butter when it is hot. Enjoy hot with simply dal or dahi and pickle! lachha-parantha


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