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Thursday, May 31, 2012

      Had this Guava lime drink in Salivation restaurant. Me and Vj just love it. It is very different from the usual drinks,yet delicious. Always been puzzled about what the ingredients could be. Because, they named the drink differently. Luckily they had the hint about the recipe in the menu card itself! How cool! Then tried at home to recreate it. Sure this will be in my menu often. It will make our guests say wow and they will never fail to ask you for the recipe!



Monday, May 28, 2012

     I already have a rava dosa post with two different recipes. But wanted to make it as onion rava dosa and with videos. So I thought of blogging this. Did I tell you I love anything and everything made out of rava/ semolina /sooji ? Be it kesari or upma or kichidi I love like anything. I have been brought up eating different upmas for dinner, delicious, hot wonderful tasting upmas mom makes! Especially I love the rava upma she makes.
      Rava dosa is one I learnt making only after I started exploring the blogging world and got hooked to the recipe from Prema’s cookbook. It always comes out perfect and gives me a relief if I run out of dinner ideas for Aj. It is instant version which calls for no soaking time…that's the best part! He is not very fond of rava dosa, but still he is okay with it. He is like Vj. He is not big fan of rava upma, but thank god he likes rava dosa at least! So here is the way I make onion rava dosa. In restaurants I think – ‘I think’ first they sprinkle the onion on the tawa/ dosa pan first and then pour the batter over it, not sure…but I do this way. Both works for me and turns out good. So its your choice. 


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Thursday, May 24, 2012

ginger cardamom tea recipe
I make the tea as Ginger cardamom tea always. Very very rarely make the plain tea. My dad being a  tea lover, I have seen my mom making tea this way. When it comes to tea, I have some beautiful memories related to it. It is not so very interesting, still, I remember it as they are so sweet to me. When I was studying 4th standard, my dad bought his own land in Salem and it was only across the road to where we were staying in the rented house. So when our own home construction started and after school, me and my brother go and watch the workers doing their work. My mom makes two kettles full of hot tea for the workers by herself and my father distributes to them. They used to tell the tea is awesome and they will be thanking for the ‘homemade’ tea as well. As kids, me and my brother enjoyed those days. The workers were too friendly, that we used to have a good time with them.
(Thanks to Vj for bearing me while I clicked this hot glass of tea. I found this cute ‘Tea glass’ in Daiso and thought it will be perfect for this post…)
   Hope I have not bored you all with my old memories…Big Grin Please don’t mind. I make tea two ways. One is boil the tea leaves in water and then top with little milk. The other way is fully boil tea leaves in milk itself. The tea recipe I am sharing now is the second way. Vijay being coffee lover, I make tea rarely. He doesn't complains when I make tea, but still I know he will like coffee than tea, so never compel myself to make tea. I love tea for sure than coffee, but I have a big problem. If I take tea, I will be sitting like an owl in the night. Yeah, I don’t get sleep! Still some times, very rarely I do make tea and drink. Ok, now on to the recipe!

Ginger Cardamom tea recipe

Recipe Cuisine: Indian  |  Recipe Category: Drink
Prep Time: 5 mins    |  Cook time: 10 mins    Serves: 1


Fresh milk  1& 1/2 cups 
Ginger  crushed -1 tblsp 
Elachi/cardamom  2 
Tea powder  2 tsp,heaped 
Sugar  as needed 



  1. Boil milk and add peeled, crushed ginger and crushed cardamom (with skin) and tea powder.1-gringer-tea-recipe
  2. Simmer to low and let it boil for 5-6 minutes or until you get a good colour you want for the tea. Filter using a tea strainer and then add sugar and mix well.2-ginger-tea

Enjoy the tea hot, its a great tasting and great flavoured tea, ginger gives a mild spiciness and cardamom lifts the flavour. Divinely! :)

ginger cardamom tea recipe



Monday, May 21, 2012

soya-keema-curry-toast          I just love the soya chunks curry for its flavour and health factors. I can eat it with roti for a filling meal! Aj too loves it with roti but he prefers the other side dishes for it. So once I made this soya keema curry, he wanted toast with it (Inspired from Kailash Parbat soya grill). I made it and gave him and he loved it a lot. Then it became now an easy snack for both of us. We usually make it in sandwich maker. But for the post I made it in tawa. I used whole meal bread. You can use the plain white bread too. You can make this soya keema curry in your free time and make sandwich/toast when your kid comes really hungry back from school. It makes them feel full and its healthy too! You can find this type of soya – soya chura in the MDH brand.


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Thursday, May 17, 2012

    milkshakestrawberryrecipe     After the strawberry lemonade, I made milkshake with the remaining strawberries. I used to be an addict of Newzealnd’s strawberry milkshake when I was staying in Simei. Our HDB building was just next to the Eastpoint mall, when ever we go for shopping weekly groceries there, we never miss to buy that! And now I realize why I put on weight! It will be so rich, sweet and delicious. I love Hagen daz strawberry ice cream equally. That's how I got bored of strawberry flavour. Now after so long I made strawberry milkshake the other day with the left over strawberries and had.  I made a low fat version, but you can make it with either vanilla ice cream or a good quality strawberry ice cream to make it even more rich for you kids.


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Monday, May 14, 2012

    This oats kozhukattai can be made so easily and quickly. I made it just like the aval kozhukattai and it turned out good. I tried this for the first time and will be in the menu here after. Its better than the oats upma. This goes well with any tomato chutney. I was eating rice day and night for past month and badly wanted to cut down the rice and bring some oats and other high fibre food in my diet, so started today with this oats kozhukattai!


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Friday, May 11, 2012

Strawberry-lemonade            My son’s and my favourite flavour a 3 years back was  strawberry… But then we both really got bored of the flavour and started running miles if we smell the flavour. Strange but true. So its long time since I bought strawberry or anything that is flavoured with it. Last weeks I saw these fresh strawberries in the shop and it tempted me to buy. I saw few pictures of strawberry lemonade in tastespotting and wanted to try as well. So tried this simple strawberry lemonade at home with half and made strawberry milkshake with the other half, recipe coming soon in recent future…

Strawberry lemonade recipe

Recipe Cuisine: Continental  |  Recipe Category: Juice
Prep Time:10 mins     |  Cook time: 0 mins     Serves: 2


Fresh strawberries - 8

Lemon - 2

Sugar - 3 tblsp

Salt - one generous pinch

Water - 5 cups


  1. Cut the strawberries into slices removing the green top and grind it with sugar and little water to a smooth paste.1-strawberry-lemonade
  2. Use a big metal strainer and strain by adding more water(I used plastic fine filter,but it takes long time. so use the metal strainer with a little bit bigger holes). Squeeze the lemon and mix more water and salt to balance the lemonade.2-strawberry


  • Adjust the sugar and water quantity as per the tanginess you want.
  • You can also try this with frozen strawberries.  

I used the Indian small variety lemon, if you are using the Meyer lemon, use only one. Place ice cubes in the serving glasses and fill them with the yummy strawberry lemonade! It smells so girly and tastes sweet and yummy!




Monday, May 7, 2012


Ven pongal is a very easy and comfort food. Mostly in weekend mornings I make it to laze around. In contrast to Vj, Aj won’t even touch this one. I make it only with chutney if I want to make it simple. But brinjal or any sort of gothsu will be great side dish for pongal. Even tiffin sambar will be great accompaniment. But I love it both with sambar and chutney together. Having said pongal is easy job at kitchen, its tricky too to get the right consistency. I have struggled a lot to get it right. Now for only us I make it perfect, but if I need to make for more people, I am not still that confident to make it. Sometimes the pongal becomes so dry or so watery. But I have some trouble shooting ideas now if I run into trouble. Will add as notes in the bottom. A reader asked me to share the recipe and here you go Jaishree…


Ven pongal recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins    |  Cook time: 20 mins    Serves: 4


Raw rice 1 cup
Moong dal/pasi paruppu 1/4 cup
Water 4 cups
Salt as needed
Ginger chopped 1 tblsp
Asafoetida 1 pinch

To temper

Ghee 2 tblsp
Pepper 2 tsp
Jeera 2 tsp
Curry leaves 1 sprig
Asafoetida 2 pinches
Cashews 5-6



  1. An optional step is to roast the moong dal for extra flavour. Wash rice and dal together. Heat a small cooker with a tsp of ghee. Fry ginger and asafoetida for few seconds. 1-pongal
  2. Add 4 cups of water,bring to boil. Add the washed rice,dal,salt and pressure cook for 4 whistles in medium flame.Wait until pressure gets released by itself,open & mash.2-pongal 
  3. Season with the items given under to temper table. First add ghee, when hot add pepper and let it start splutter and then switch off the flame. Add cashews and fry till it starts golden and then lastly add jeera. Add curry leaves and asafoetida lastly. Mix in the heat well and then add it to pongal and mix well.
  4. 3-mix
  • If the pongal is watery when you open, then you can try keeping it again in stove and mix well until water evaporates.(only if the rice has got cooked,otherwise you can again give 2 whistles). For the given measurement, the recipe will be perfect, but still saying these for emergency/trouble shooting.
  • If it is too dry/thick then add some milk to bring it to desired consistency. Again, the rice should have got cooked properly.
  • Make sure you dont burn jeera while frying, as it changes the whole taste of pongal.
  • If you want/like pepper flavour, you can add 2 tsps of pepper coarse powder to the pongal lastly while mixing. It gives a great flavour and turns more spicy.
  • If you want, you can temper first, then add ginger and washed rice, add water and cook too. Not that the tempering has to be done at the end.
  • You can add turmeric 1/8 tsp for an ‘yellow looking” pongal.
  • One of my maamis use dalda 50% for making pongal and it tastes great, but its not advisable for health.
Serve it super hot with gothsu or chutney  as an accompaniment. I made gothsu with potato and carrot the other day and ginger chutney.


Sending this picture I clicked while making pongal for Black and white Wednesday hosted by Siri this time.




Thursday, May 3, 2012

Nutella truffles I made for the first time was great and then I became a bit addicted to this nutella. I told myself after I finish the bottle, I should never buy it again to watch my waistline! Somehow the last few tablespoons of nutella only was there in the jar but I wanted to try out the milkshake as suggested by Pavi (Special thanks to her for recipe and photo inspiration :), so with the leftover nutella, I thought of making use of few bananas which were about to get wasted. Made it simple with simple ingredients and had it as breakfast. Yummy! Why not? it’s nutella right ?!


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