Friday, July 29, 2011

Yellow watermelon juice

I came to know about yellow watermelon only through my friend Sangeeta, then immediately bought the melon and tried… After long time now, I made this juice again and thought of posting… The yellow watermelon tastes similar to the usual one,just that it is yellow in colour!
yellow watermelon


Yellow water melon Quarter of a fruit
Lemon juice(optional) From half of a lemon
Honey/sugar 2-3 tsp




  1. Deseed the melon and scoop the flesh and blend it along with sugar/honey and mix lemon juice in it. If you want clear,strain it through a metal strainer.
yellow watermelon
Add ice cubes and enjoy!

Monday, July 25, 2011

Easy palak paratha recipe

I had some left over palak after I made palak poori for my kid and it was too little to make palak paneer or anything else. I wanted to try aloo palak gravy for long time, but palak was too less. So ended up in making palak paratha. Had it with tomato garlic chutney,the best combo I would say!

Easy palak paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast/ Lunch
Prep Time20 mins     |  Cook time: 20 mins     Makes: 6


Wheat flour/Atta - 1 cup

Spinach/Palak,chopped - 1 cup

Jeera - 1 tsp

Sambar/red chilli powder - 1 tsp

Turmeric powder - 1/8 tsp

Oil - 2 – 3 tblsp

Salt - As needed

Water - as needed



  1. Wash the spinach and tear the thick stem in the leaf and chop them roughly. Heat a pan with oil and splutter jeera in it. Add the chopped palak and fry in low flame.
  2. DSC_4245 DSC_4246
  3. Cook for 2 minutes,without changing the colour and add it to the flour along with the other ingredients except water.
  4. DSC_4248 DSC_4249
  5. First mix the flour well with spinach and then add water to make a non sticky dough,just like roti/chapthi dough.
  6. DSC_4251 DSC_4252
  7. Make six equal sized ball and roll out little thicker parathas,dust it while rolling when ever necessary.
  8. DSC_4253
  9. Heat pan and drizzle some oil and cook the parathas both sides in medium flame,until the golden brown spots appears.
  10. DSC_4255 DSC_4256
I had with the tomato garlic chutney, you can have it with boondi raita,or simply curd or pickle too.

Friday, July 22, 2011

Bread pizza Bread cup pizza recipe

Bread pizza cups

Bread pizza, bread pizza cups makes your kitty party interesting and fun. They not only makes your menu looks fancy, but also fun. I know most of you know Bread pizza, but making pizza cups are very cute and interesting too… I loved the idea when Sharmi told about posted this pizza cups and now a days make this for my kid very often.
You can also involve your kids making these. Check out my other interesting bread recipes:

Bread pizza / pizza cups recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 20 mins    |  Cook time: 15 mins    Serves: 2


Bread slices - 6

Onion - 1

Tomato - 1

Capsicum - 1

Mozerella cheese - To top

Tomato/pasta/pizza sauce - 2 tbsp

Italian seasoning - 1 tsp

Olive oil - 2 tsp

Crushed red pepper - To sprinkle on top

Bread Pizza


  1. Pre heat oven to 200 deg C.Chop onion,tomato and capsicum to cubes.
  2. To make pizza cups, cut the bread slices with a lid to a circle. Brush a muffin tray with oil and place these bread circles in it so that to make a cup shape.Spread the tomato/pasta sauce.
  3. DSC_4107-1 DSC_4108-1 DSC_4113-1
  4. Sprinkle the chopped veggies and cheese on top of it. Sprinkle with the italian seasoning. Do the same procedure for bread pizza, to the bread directly and bake them placing in a baking tray.
  5. DSC_4116-1 DSC_4118-1 IMAG0124
  6. Bake for 7-9 minutes or untill the bread turns golden in colour and crisp too.
  7. DSC_4119-1 

Notes :

  • When making pizza cups, you can skip cutting in to circles and just keep the bread as such in the muffin mould.
  • Use the trimmed part of the bread for making bread crumbs.
  • You can bake in grill mode too. Use appropriate baking accessories.
  • Cheese quantity depends on you personal preference. But do not add too much as it will over flow, especially when making flat bread pizza. 
Both ways and tasty evening snack for your kid is ready!



Monday, July 18, 2011

Vegetable stew recipe | Appam side dish

we eat aapam with sweetened(with jaggery) coconut milk.  But when we had our dinner last month in ‘Mango tree’ restaurant here in SG, for aapam we ordered ‘Vegetable Ishtu’ from their menu. Till then I have not tasted any stew. It was so simple,plain,pure white,with veggies and only the ginger flavour that wafted from the stew. For me it was smelling like the potato masala we make for poori,but with the richness of coconut milk and onion, it was just tasting and smelling divinely!  So I tried at home,with recipe adapted from Divya’s blog slightly,also keeping in mind of what I had in the restaurant. I could not get the pure white they had,but tasted the same!

Appam side dish- vegetable stew recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 15 mins    Serves: 2


Coconut gratings - scrapped from 1 coconut

Carrot and potato - 1 each

Beans and cauliflower florets - 8

Ginger,grated - 1 tblsp

Green chilli - 2

Curry leaves - 1 sprig

Salt - As needed

Oil - 2 tsp



  1. First grind the coconut with 1/2 – 3/4 cup water and grind till smooth and extract the thick milk using a strainer.
  2. DSC_4169 DSC_4172
  3. Again add 1 cup warm water to the coconut gratings and grind for a minute and take the thin extract from the coconut.
  4. DSC_4171DSC_4175
  5. Cut the veggies to thin stripes (I used baby beans) as shown in the picture. Slit the green chillies and onion. Heat pan with oil add ginger,greenchillies ,curry leaves,followed by onion.( I tried adding bay leaf and elachi,but took it off in the middle as it dominated the other flavors. So I omitted in the ingredients)
  6. DSC_4176DSC_4184
  7. Cook in medium flame,taking care, not to turn the onion colour. It should just be transparent. Boil the veggies with salt and the thin coconut milk along with this fried onion.
  8. DSC_4186DSC_4191
  9. Let the veggies cook (without turning the veggies mushy),then add the thick coconut milk,just keep in low flame for a minute and put of the stove.
  10. DSC_4193DSC_4199-1


  • My hubby said they had tempered with whole black pepper corns and no green chillies were there. So you may try that too. That way i thought the greenish shade in the stew can also be avoided.
  • Try not to change the colour of onion as it will change the stew colour too…
  • I added the veggies that I saw in the restaurant…
Stew is ready to enjoy with aapam! The onion,ginger and curry leaves along with coconut milk makes the stew smell divinely!

Thursday, July 14, 2011

Puli idiyappam recipe | Variety idiyappam recipes

Puli Idiyappam

Puli idiyappam is my mom’s signature recipe. She makes for dinner along with other varieties like sweet and Paruppu Idiyappam recipe I have blogged already. Just make plain Idiyappam and mix with pulikachal. Ready! My mom makes jaggery syrup and pulikachal in advanced so that she can mix and make sweet and puli idiyappam in no time. Of course making idiyappam is a tedious process. But we all used to help her… I can eat this non stop. Love it! And sure whoever loves puliyogare, will love this too!!
I already have posted both recipes for basic Idiyappam and pulikachal. Just copy pasting the idiyappam process.

Puli idiyappam (2)

Puli idiyappam recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 25 mins    |  Cook time: 15 mins    Serves: 2


Idiyappam flour / Rice flour (raw rice flour is preferred) - 1 cup

Water - As needed

Sesame oil - 1 tsp

Salt - Only if needed

    Please refer here for Pulikachal Recipe.   In case you don't have pulikaichal, Season with 1 tbsp Sesame oil in a kadai - mustard, urad dal, channa dal, peanuts, asafoetida, curry leaves. Then add 1/4 cup tamarind extract (or 1 & 1/2 tsp tamarind paste) and boil till thick. Add it to the idiyappam.


  1. Take the flour in a wide bowl and mix hot water as needed,using a spatula. Let it get cooled until it turns warm enough to knead. How much you boil the water to make idiyappam is important. Heat water until small bubbles start appearing everywhere in the bottom of the vessel. i.e; It should be just about to boil and NOT rolling boil.  If its rolling boil then the dough will get too much cooked when you make dough and it will be difficult for you to press. Even if its not heated well, then the idliyappam will turn too dry. So let it be just right, which you will learn from experience. 
  2. Mix
  3. Make a smooth dough without lumps and it should be non sticky. Not too firm too. If its very stiff,then it will be difficult to press through. So add water if needed. Keep covered.
  4. Dough
  5. I got these lovely bamboo mesh like things,meant for steaming from my periya maami.
  6. Mesh
  7. Its very handy,it easy to handle/manage and the cooking is done very fast. I like it!
  8. You can use idly plates very well,so grease the idly plate/mesh with few drops of oil. Press the idiyappam in a circular way,make sure you don't layer too much. Grease the idiyappam press too (inside) to enable easy pressing.
  9. Steam cook these just till its cooked,dont over cook(Takes one minute,if you keep Inside after the water boils),coz that will make  the separating part bit tougher.Make batches until u finish the dough.
  10. Steamed
  11. Now the basic idiyappam is ready. 
  12. DSC_4150

For Making Puli Idiyappam :

  1. Cool down the idiyappam and mix required pulikachal along with little sesame oil.
  2. Pulikachal
  3. Adjust salt as needed and puli idiyappam is ready,enjoy!
  4. DSC_4155


  • After you make plain idiyappam, just fluff with you fingers little. No need to make it separate that time,as after we add oil and pulikachal, it will be easily separated itself!
  • When you taste immediately after mixing,the spice level and salt should be a tiny little more than required so that at the time we eat,it will be just right.
Soft idiyappam with yummy pulikachal makes awesome combo! Do try if you like it!

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Rajeswari Vijayanand

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