Wednesday, March 29, 2017

Ugadi pachadi recipe, easy ugadi pachadi

Ugadi pachadi is a special dish made on Telugu New Year day with six tastes in it, by tasting which on the new year day, we can face the six emotions in life equally.
Last Sunday I made this Ugadi pachadi in my cooking demo that I did in Pasir ris community club among the cooking interest group and few friends. Everyone loved this one. I made it with banana in it.

Tuesday, March 28, 2017

Rajma pulao recipe

Rajma pulao, an easy one pot dish perfect for quick fixes and lunch box too. I have used Kashmiri rajma, you can use the same recipe with regular rajma too.
I saw this organic Kashmiri rajma in Mustafa. It was smaller in size than the usual rajma and looked really pretty. So got it to make rajma masala. I thought I should try pulao too once and made this few weeks back. It turned out really good in taste. Aj too loved it.

Sunday, March 26, 2017

Masala poha recipe, Vegetable poha

Masala poha, a spicy poha recipe (flattened rice) with vegetables added to it. Serve with chopped onion, sev, coriander leaves and lemon juice for extra tasty snack or breakfast.
I wanted to try vegetable poha for long time. Yesterday was feeling like having something other than rice for lunch also that should have vegetables. I easily skip vegetable intake and have just carbs. So slowly changing my habits to include vegetables too. Initially wanted to make it simple like vegetable upma in south Indian style. But have seen the youtube videos in which they show the road side poha being made with masala powders and served with sev, onion, coriander leaves, lemon juice topped and served. Though the masala powders are not added this much and it is totally different in taste, I thought of adding some spice powders and make it this way. Turned out really tasty, just the way I wanted to be.

Thursday, March 23, 2017

Vegetarian kaya recipe, steamed bread

Kaya is a rich coconut spread or jam, here I have made it with mung bean instead of eggs. Usually pumpkin or sweet potato is used for vegetarian option. I thought of trying it with green mung bean.
I saw this steamed bread in Ya kun Kaya toast restaurant, here in Singapore. Kaya is very famous in Singapore, though various restaurants kopitiyams sell, some toast shops are really famous selling toasts with kaya. They use their own breads. I have tasted butter sugar toast and it was really good. The steamed bread will have bread with extra thickness. When Vj first told there is one such thing called steamed bread, I mistook for steamed buns and thought instead of baking, buns are being steamed and served. Then only realized it is bread slices sandwiched with kaya and a piece of butter. Yes, you will literally see a chunk of butter in between the breads, be it toast, be it steamed bread. Then why not it is delicious 😋. I have bought this koptiam bread loaf in fairprice here in Singapore. You must have seen in my spinach cheese toast. It is extra soft and long, extra thick too. So thought this would be the perfect one for this steamed bread.
Even before I thought of trying a vegan version of Kaya, I got this bread and steamed to see the result first. I have Instagramed it last week and it is the top viewed video so far in my Instagram profile. I tried with fruit Jam. Have a look at the video to see how soft the bread becomes when it is steamed 😍😎.

Coming to today's recipe verdict. Proper kaya is prepared with eggs and coconut milk with sugar and pandan flavour. Since I have used mung bean, it was slightly dense. I was aware I may not be able to recreate the exact taste but something close. I chose mung bean mainly for it's colour. And being a south Indian having tried pooranams, I wanted something close to it too. Do try this different spread for your bread, you can steam it like I have did, sandwiched between breads or even spread over a toast with butter.

Vegetarian kaya recipe

Recipe Cuisine: Fusion |  Recipe Category: Condiments
Prep Time: 10 Hr soaking time   |  Cook time:30 mins Makes: 1 & 1/2 cups | Author

Click here for cup measurements

Kaya is a rich coconut spread or jam, here I have made it with mung bean instead of eggs. Usually pumpkin or sweet potato is used for vegetarian option. I thought of trying it with green mung bean.
vegetarian kaya recipe


  • Mung bean – 1/2 cup
  • Coconut milk – 1 cup
  • Sugar – 3/4 cup
  • Pandan leaves – 2


  1. Soak mung bean over night. Drain the water, add 2 cups water and pressure cook for 5 whistles until soft.
  2. Cool down completely and grind smoothly.
  3. In a heavy bottomed pan or nonstick pan, add the ground paste. Stir in the coconut milk.
  4. Add sugar, pandan leaves (tied to a knot) if adding. I used readymade coconut milk with pandan flavour in it, so skipped adding pandan leaves.
  5. Keep stirring to avoid getting stuck to the bottom of the pan.
  6. As the mixture gets cooked, it gets a shine. Switch off the flame once it reaches a thick, still dripping consistency as shown in the picture.
  7. After it cools down, it gets thicker. So switch off accordingly. You should be able to spread this kaya easily, so do not cook thick.
  8. Once cooled down, store in bottles and keep refrigerated.
  9. To make steamed bread, trim off the brown crust and spread the kaya in one slice of bread. Spread butter generously on the other slice and cover it up.
  10. Cut into bit size pieces. Be very gently while you cut the slice, without affecting the texture.
  11. Steam the bread pieces (after water starts boiling)in a steamer for 3 minutes.


  • I used readymade coconut milk we get here. If using fresh, make sure to use thick coconut milk.
  • Mung bean should be cooked until soft. Otherwise, texture will not be smooth.
  • Make sure to stir continuously to avoid getting burnt at the bottom.
  • While cooling the mixture also, I recommend to stir the mixture continuously as otherwise the mixture might form layers which will affect the texture of the spread.
  • Use milk bread or some soft variety of bread. Preferably extra thick.
  • Switching off when the kaya is runny is very important for its soft texture after cooling down.
  • As I said,the spread was denser. So I thought i should try to reduce mung bean and sugar and try how it turns out. 

Step by step pictures

  1. Soak mung bean over night. Drain the water, add 2 cups water and pressure cook for 5 whistles until soft.
  2. steamed-bread-step1
  3. Cool down completely and grind smoothly.
  4. steamed-bread-step2
  5. In a heavy bottomed pan or nonstick pan, add the ground paste. Stir in the coconut milk.
  6. steamed-bread-step3
  7. Add sugar, pandan leaves (tied to a knot) if adding. I used readymade coconut milk with pandan flavour in it, so skipped adding pandan leaves.
  8. steamed-bread-step4
  9. Keep stirring to avoid getting stuck to the bottom of the pan.
  10. steamed-bread-step5
  11. As the mixture gets cooked, it gets a shine. Switch off the flame once it reaches a thick, still dripping consistency as shown in the picture. As it cools down, it gets thicker. So switch off accordingly. You should be able to spread this kaya easily, so do not cook thick.
  12. steamed-bread-step6
  13. Once cooled down, store in bottles and keep refrigerated.
  14. steamed-bread-step7
  15. To make steamed bread, trim off the brown crust and spread the kaya in one slice of bread. Spread butter generously on the other slice and cover it up.
  16. steamed-bread-step8
  17. Cut into bit size pieces. Be very gently while you cut the slice, without affecting the texture.
  18. Steam the bread pieces (after water starts boiling)in a steamer for 3 minutes.
  19. steamed-bread-step9
Steamed bread will be extra soft only when had hot, so have it hot. Otherwise its just a regular bread with some spread in it.

Tuesday, March 21, 2017

Mohabbat ka sharbat recipe

Roohafza with milk, watermelon and ice cubes make this excellent summer cooler drink. Full video and step by step post.
I saw this drink few month back while browsing Instagram. I noted down to try this and got roohafza too. Before trying this drink, I tried roohafza with lemon and ice. It was too strong flavour for me. I was then thinking to try with milk as I was sure it would be good, with milk making the flavors subtle. And I was right, with watermelon and ice along with milk, roohafza was really great and this drink was just amazing. I later tried adding little more rose syrup too, it became super delicious too.

Saturday, March 18, 2017

Masala paniyaram recipe, kuzhi paniyaram

Masala paniyaram recipe
Masala Kuzhi paniyaram with leftover idli dosa batter and vegetables added to make it colourful and healthy. Spice powders added for making it extra delicious.
I love kuzhi paniyarams a lot😍. At my mom’s place, sweet paniyaram and kara paniyaram will be in the regular menu. We don’t eat it with any side dish, we have it as such. At my in-laws place, kuzhipaniyaram is not considered as breakfast or dinner, just they have it for snack. And very rarely. So same with Vj, he can take it as snack but not as a meal. So I don’t make that often, otherwise I end up in overeating. I love my mom’s paniyarams a lot and miss it.
At times we make kuzhi paniyaram with leftover idli dosa batter too. It’s often known as pulicha mavu paniyaram. But these days since we have refrigerator, its not pulicha maavu paniyaram, its just left over batter paniyaram. When we grind idli dosa batter, unlike our childhood days where mom used to grind and use it within a day,we all grind for a week and reserve the batter in fridge for quick fix of breakfast and dinner.

Thursday, March 16, 2017

Paneer sandwich recipe, Kids sandwich recipes

How to make paneer sandwich
Paneer sandwich is easy delicious, kid’s favorite sandwich. It can also be a quick fix for a filling tea time snack for your whole family. With paneer (Indian cottage cheese), few vegetables and masala powders, its tasty as well as healthy stuffing to sandwich between breads and make snack. Use whole grain bread for healthier choice.

Tuesday, March 14, 2017

How to make virgin mojito, virgin mojito recipe

Virgin mojito is a refreshing drink made with easy ingredients available without any alcoholic beverage in it.
I tasted this drink first time at the restaurant in Myraa’s beach club. I really loved the refreshing taste. From then I wanted to make this simple drink, but often skip as any one of soda or lime or mint will be there. Aj also loves this drink and always wanted me to try at home. As summer is fast approaching, this should be the right time to post.🙂

Friday, March 10, 2017

Chana dal halwa recipe

Chana dal, split bengal gram is soaked, roasted well in lots of ghee until aromatic, cooked in milk and added with sugar to make this simple sweet, chana dal halwa.
I was thinking to post something simple and sweet as Holi special recipe, I though first I would try moong dal halwa, but then I saw this one in Tarla dalal and decided to make chana dal halwa. Never expected this much tasty result to be honest.

Thursday, March 9, 2017

Holi recipes, Holi Sweets, snacks, drinks

Holi recipes rakskitchen


Wednesday, March 8, 2017

Peas Kachori recipe, Green peas kachori

Peas kachori recipe
Peas kachori recipe -is a snack or breakfast made with fresh green peas stuffed in maida (all purpose flour), rolled to a flat bread and deep fried.
I thought kachori means crispy dry snack, but when I was looking for this peas kachori recipe, it was just like a stuffed puri. And the stuffing was so similar to peas paratha. Only the method is slightly different. I thought I could adapt the peas paratha stuffing method better next time as it is slightly easier.

Tuesday, March 7, 2017

Avocado cucumber sandwich recipe

avocado sandwich recipe
Avocado sandwich with cucumber, I have spread green chutney to suit my Indian taste buds. A simple and healthy one to start your day.
For making milkshake, I bought 2 avocados but tried milkshake with only one, so had this in stock. And thought of having sandwich with avocado and tried this simple sandwich.
This is so flexible, add onions, tomatoes, skip green chutney, use mayonnaise, its all upto your imagination. I had this green chutney with me so made it with green chutney.

Sunday, March 5, 2017

How to cook panang kizhangu (Asian palmyra sprout)

How to cook panang kizhangu
How to cook panang kizhangu, asian palmyra sprout. A healthy snack rich in fiber and nutrients. Ideal for snack for all the family members.
I have had panang kizhangu only a few times in my childhood. But still remember the taste. After that, never had chance to eat. I neither like, nor hate the snack. All I could remember is the unique flavour.

Friday, March 3, 2017

Mudakathan dosai recipe, mudakathan keerai dosai

Mudakathan keerai also known as baloon vine is made as dosa with this easy dosa recipe.Very healthy dosai, as mudakathan keerai is known for its remedy for joint pains.
Many of you from tamil nadu might know this mudakathan keerai dosai, which your mom makes and ask you to take it for its health benefits. My mom also makes this dosa often at home as it is found easily in out backyard in plenty (climber). I have literally cried for eating this dosa in my childhood (yes, I hate the colour of the dosa since it is green and the ‘raw’ smell we get during cooking). Eating Pavakkai, sundakkai and this were nightmare for me.

Wednesday, March 1, 2017

Wheat rava pongal recipe, South Indian breakfast

wheat rava pongal recipe
Wheat rava pongal is a healthy alternative to regular ven pongal made using rice or the rava pongal.
I think I am making wheat rava pongal now only. This is the second time I am making. Last week I tried and it turned out to be delicious. I made it only very less, so I could only taste it, it was just right for Vj. I thought I should make again for me and make a post too.
I like this one more than the wheat rava upma. This has more wheat flavour. Wheat rava is one not so commonly used in our household before marriage. Even I have not seen my MIL using this except once or twice. Its always thought it is just for sugar patients.



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