Tuesday, June 30, 2015

Eggless rainbow muffin recipe

eggless rainbow muffin recipe
I had a long time wish to try out this rainbow muffin, though my wish was to try cake rather than muffin. I sent this rainbow muffins to Kungumam thozhi last month’s edition. As I am just back from my tiring trip to Indian, no mood to get back to blogging. Taking my own time to get back to the swing. I will be posting my video recipes from next week sure, meanwhile you can enjoy these step by step recipes. My trip was so hectic that out of 8 days I was in travel for 5 days. In between you can imagine how the 3 days would have flown away! 😉. Our regular visit to temple and visiting couple of  relatives and an awesome trip to Bangalore and had great time with my brother, sis-in-law Chitra, parents along with my in-laws. Bangalore and Mysore was too good, loved the food a lot😀. Now back to my routine life. This rainbow muffins is with the eggless vanilla cake recipe as base, just added food colours to it.
eggless rainbow muffin recipe 1

Eggless rainbow muffin recipe

Recipe Cuisine: Continental  |  Recipe Category: Dessert
Prep Time15 mins     |  Cook time: 15 mins     Makes: 8 muffins


Maida/ All purpose flour – 1 & 1/2 cup

Corn flour (Starch) – 3 tbsp

Curd (Plain yogurt) – 1 cup

Sugar – 3/4 cup

Oil – 1/2 cup

Baking powder – 1 tsp

Baking soda – 1/2 tsp

Vanilla essence - 1 tsp

Pink, blue, yellow, green food colour (liquid) – 1/4 tsp each

Salt – A pinch


  1. In a mixing bowl, take maida and take out 3 tbsp maida from it. Add 3 tbsp corn flour to it and mix well. Keep aside.
  2. 1-step
  3. In another mixing bowl, mix curd, sugar and salt until sugar is dissolved completely. Add vanilla essence, baking powder and baking soda to it. Mix it and you will get a frothy mixture. (Will see bubbles in it)
  4. 2-step
  5. Add oil to this batter and mix well.
  6. 3-step
  7. Now mix the flour 1/4 cup at a time and mix well. Finish all the flour the same way.
  8. 4-step
  9. Meanwhile, pre-heat oven at 180 deg C. Divide the batter to 4 in 4 different bowls and add food colours to it. Line a muffin tray with muffin liners. Add one tbsp of each coloured batter as shown in the picture. Blue first, green second, pink third and yellow last.
  10. 5-step
  11. Bake at 180 deg C for 20 mins or until a knife/ toothpick inserted comes out clean. Once done, leave the muffins in the tray itself for 10 mins. Then take out carefully and cool over a wire rack.
  12. 6-step


    • Muffins will stay good for 3 days in room temperature. Just keep in a muffin rack. No need to keep in an airtight container.
    • If there is a moist top over the muffin, its natural, dust with sugar powder to absorb the moisture.
    • You can use your favourite colours.
    • Fill the muffin liner only with 3/4th of the batter.
    • I tried using different flavour, it was good. Just 2 different flavours though.

For me, Muffins taste and smells great next day. It could be coz, since I bake, I get saturated with the smell of it. 😛

Friday, June 26, 2015

Sorakkai adai dosai recipe | Bottle gourd recipes

Sorakkai adai dosai
After posting lauki paratha, I had half the lauki with me and had long time wish to try this sorakkai dosai which my MIL made once. It was same like my favourite verum arisi dosai taste, but added bottle gourd’s goodness in it. This is a very simple recipe but love its taste a lot. I can live with it. I have made it thick here, but you can make it thin like my verum arisi dosa. So adjust the water quantity to get your desired thickness. Check out my simple sorakkai kootu recipe too.

Sorakkai adai dosai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast/ dinner
Prep Time3 hr soaking time    |  Cook time: 30 mins     Serves: 4


Parboiled rice (Idly rice) – 2 cups

Bottle gourd, chopped – 1 & 1/2 cup

Red chilli – 4

Asafoetida – 1/8 tsp

Salt as needed

To temper

Oil – 2 tsp

Mustard – 1 tsp

Urad dal – 2 tsp

Asafoetida – A pinch

Curry leaves – 1 sprig


  1. Soak rice for 3 hours. Peel the bottle gourd and remove the soft portion in the middle and the seeds. Chop the firm part of the bottle gourd finely.
  2. 1-soak
  3. In a mixie, grind red chilli, asafoetida and salt first. Then add rice drained from water and grind smoothly. Add water as you grind as needed.
  4. 2-grind
  5. Transfer to the mixing bowl and add the finely chopped bottle gourd to this and grind smoothly.
  6. 3-grind
  7. Mix both of this ground items well and adjust the water consistency as per your need. I had it like our idli dosa batter. Neither too thick nor thin.
  8. 4-mix
  9. Temper the items given under to temper table and add it to the batter, mix well.
  10. 5-temper
  11. Heat dosa pan and dizzle some oil, spread the batter evenly slightly thick. Cook covered and flip and cook until done.
  12. 6-cook


    • This dosa doesn’t need fermentation. But you can give 2-3 hours standing time.
    • Tastes good even if you ferment it.
    • You can add finely chopped onion while tempering.
    • Cook covered to get moist soft dosa. Otherwise you may get dry white uncooked parts.

Serve hot with coconut chutney best. I like to have as such, so the sambar you see is just for pictureBig Grin.

Tuesday, June 23, 2015

Easy beetroot rice | Indian lunch box ideas

I love beetroot a lot. Mostly make poriyal and have it. I thought I should try something different and already tried making beetroot pulao, so something easy and simple. Found this in my notebook and thought give it a try. It was tasting really good, I felt like having this kothamalli podi rice. Thought this could be a good lunch box recipe you can make it quickly, with simple ingredients. This is a scheduled post as am bit busy, so wont be able to reply to your queries promptly, will get back to you as soon as I read your query.

Beetroot rice recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time10 mins    |  Cook time: 30 mins     Serves: 2


Beetroot, Chopped – 1 & 1/2  cup

Cooked rice – 2 cups

Green chilli – 2

Coriander powder – 1 tsp

Chopped coriander leaves – 2 tbsp

Salt – As needed

To temper

Oil/ Ghee – 1 tbsp

Cumin seeds/ Jeera – 1 tsp


  1. Wash and peel off the skin of the beetroot. Cut into two and slice it. Cut the slices into strips by stacking it.
  2. 1-slice
  3. Chop this strips to get finely chopped beetroot. I microwaved with little water and salt to cook this beetroot.
  4. 2-chop
  5. You can steam or adapt your method of cooking. Meanwhile cook rice and cool down with a tsp of sesame oil and required salt, to get separate grains.
  6. 3-cooked
  7. In a pan, heat oil and temper with jeera,. Take care not to burn it. Add green chillies and cooked beetroot to it.
  8. 4-temper
  9. Mix well. Add coriander seeds powder and chopped coriander leaves. Mix well.
  10. 5-mix
  11. Add cooked rice and mix gently.
  12. 6-ready

Serve with fryums or any simple raita. I had with fryums and keerai masiyal.

Thursday, June 18, 2015

Semiya pakoda recipe | Vermicelli pakora recipe

This recipe was in my hand written cookbook. I found it interesting and wanted to try. It would have been 12 years almost since I wrote this recipe, but trying for the first time. The ingredients were too tempting to try. So I tried without any doubt. Having cooked vermicelli/ semiya and potato in it will never go wrong. It turned out a great snack and glad that I tried it. Here’s the recipe for you all.

Semiya pakoda recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time10 Mins    |  Cook time: 30 mins     Serves: 3


Roasted vermicelli - 1/2 cup

Onion – 2, small

Potato - 1 small

Besan (chickpea flour)- 1/2 cup

Rice flour - 1 tbsp

Green chilli - 2, slit

Finely chopped ginger - 2 tsp

Asafoetida/ Hing - 2 pinches

Red chilli powder - 1/2 tsp

Finely chopped mint & coriander leaves - 2 tbsp

Curry leaves - 1 sprig

Hot oil - 1 tbsp

Jeera/ Cumin seeds - 1 tsp

Salt - as needed

Oil to deep fry


  1. Slice onion lengthwise, cook potato, peel off the skin and mash it. Cook the vermicelli in 2 cups of water until tender. Do not over cook. Drain the water.
  2. 1-boil
  3. Add it to cold water immediately and drain it again, keep aside.
  4. 2-drain
  5. In a mixing bowl, mix all the ingredients gently without adding water. I skipped red chilli powder, coriander and mint leaves. But recommend for good flavour.
  6. 3-mix
  7. Heat oil in kadai and add as small pakoras. Cook both sides in medium flame and drain in paper towel.
  8. 4-fry


    • I forgot to add red chilli powder and had no coriander and mint leaves. So please add it for better results.
    • You can add ginger garlic paste in place of ginger.
    • You can add fennel seeds (saunf/ soambu) in place of jeera.

Serve hot with tomato sauce or chutney or green chutney as I did.

Tuesday, June 16, 2015

Ragda pattice | Ragda patties recipe

When I was browsing my recipe book that I wrote before marriage, it had this Ragda patties recipe. When I saw the spelling and ingredient measurements I had written, I can’t stop laughing. It clearly show how blank I was in cooking and about that specific recipe too. Then I asked my friend Sangeeta about the recipe. She shared one easy version through which I got an idea and I came up with my own version combining both. I don’t think I had tasted this chaat before. But I was sure this will be a hit seeing the ingredients and recipe. And yes, I loved it a lot. I thought I will post this recipe yesterday, but had no time to edit and post. So here’s my version of ragda pattice which I assure will turn out yum and you will love it.

Ragda pattice recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time8 hr soaking time    |  Cook time: 30 mins     Serves: 4


For Patties

Potato – 4

Bread crumbs – 1/4 cup

Green chilli – 1 finely chopped

Chopped coriander leaves – 1 tbsp

Salt as needed

For ragda

White dried peas  – 1 cup

Tamarind extract – 1/4 cup

Ginger garlic paste – 1 tsp

Red chilli powder – 2 tsp

Garam masala powder – 1 tsp

Asafoetida – 1/8 tsp

Turmeric – 1/4 tsp

Chopped coriander leaves – 2 tbsp

Salt & water – As needed

To serve as needed

Red chutney (Sweet chutney)

Green chutney

Plain sev

Finely chopped onion

Chaat masala


  1. Soak peas overnight. Drain water and pressure cook by adding water just to immerse it, along with turmeric, little salt and a pinch of asafoetida, for 4 whistles. Once done, slightly mash it. (Should be half mashed and half seen whole).
  2. 1-cook
  3. Heat oil in a kadai, add ginger garlic paste (I used my garlic press to get some fresh ginger garlic). In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Mix well. Add cooked peas, tamarind extract and jaggery.
  4. 2-temper
  5. Mix well. Add two cups water and simmer for 8 minutes. Once thick, add coriander leaves and switch off the flame. It gets thickened as it cools, so switch off accordingly.
  6. 3-boil
  7. For patties, cook quartered potatoes with very little water for 3 whistles. Once done, cool down, peel the skin off. In a mixing bowl, add coriander leaves, salt, green chilli and bread crumbs.
  8. 4-patty
  9. Mix to make dough, make equal sized balls.
  10. 5-dough
  11. Make patties out of it. Heat tawa and drizzle oil. Cook the patties both sides until golden. While cooking, gently press it to ensure even browning.
  12. 6-patty
  13. To serve, gather all the ingredients needed, place a couple of patties over the serving plate.
  14. 7-done
  15. Add warm ragda over it generously. Add some green chutney, generous sweet chutney, onion, coriander leaves, chaat masala and sev, Serve.
  16. 8-ready


    • Adjust water quantity in ragda to get the right consistency.
    • I used 1 tsp tamarind to extract tamarind juice.
    • Cook potatoes carefully, if over cooked, it becomes very mushy when we make patty.
    • Add bread crumbs generously too, to make it tasty and also it helps in binding the patty stiff.

This is very filling and delicious, with all those chutneys, sev on top of this potato patty and the delicious ragda.


Monday, June 15, 2015

Chocolate milkshake recipe | Kids milkshake recipes

To be frank, as a kid, I have never drank milkshake. Really. May be we had no refrigerator those days, never frequented restaurants. After I came here to Singapore, I tried strawberry milkshake and used to have it very often in New Zealand icecream parlour, without worrying about the calories in it. Later got so sick about that flavour and left my milkshake habit. Recently few months back, was craving for something chocolaty after a tiring shopping. So tried this chocolate milkshake and it took me to a whole new world as I tasted it for the first time. Dream smooth, rich, chocolaty to the core. Not bitter, just the flavour of chocolate, just the way I wanted. After that I had this for 3 times now. I thought I should post chocolate milkshake in my blog too and made at home.
To taste the best chocolate milkshake, you should use the finest ingredients too. Your chocolate milkshake taste is directly proportional to what you add in it. Though I didn’t use pure cocoa or anything, I used my favourite New Zealand icecream. So which ever is your favourite icecream too. This post has been lying in my drafts for long time now, thought this is the best time I could use my drafts.

Chocolate milkshake recipe

Recipe Cuisine: Continental  |  Recipe Category: Drink
Prep Time5 mins    |  Cook time: 0 mins     Makes: 1


Chilled Milk – 1 cup

Chocolate ice cream – 3 scoops

Chocolate syrup – 2 tbsp


  1. Gather the ingredients and I use my whipping blade to make milkshake to make it frothy. Any blender and its blade will work too.
  2. 1-best-ever-chocolate-milks
  3. Place the ingredients in the blender and whip/ blend well until frothy.
  4. 2-chocolate-milkshake


    • You can use low fat milk, too. Since we use icecream, it will not make big difference.
    • You can use vanilla ice cream and use more choco syrup too.
    • You can skip chocolate syrup and use ice cream alone and add a tsp of sugar to balance sweetness if you want.

Serve immediately, you can drizzle some chocolate syrup over it, also you can first drizzle some syrup along the walls of the glass inside and pour the milkshake over it.


Thursday, June 11, 2015

Mango shrikhand recipe | Amrakhand recipe

I have tasted shrikhand few years back in Chennai, but not homemade, I got from store in frozen section. When I came home eagerly to taste and had my first mouth, it was not tasting good at all! I am not sure if the pack was not handled well in the freezer or I am not sure that’s the way it taste originally. After that I never ever wanted to taste or try it out. Now this time when I was thinking what to try newly with mango for this mango season, mango shrikhand came to my mind. So I saw this video. It was really simple and easy with minimum ingredients. I actually do not like saffron smell in shrikhand and this had no saffron in it too. So I tried it and it was really good and rich.

Mango shrikhand recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time3 hr    |  Cook time: 0 mins     Makes: 2


Hung curd – 1/2 cup

Mango pulp – 1/4 cup

Sugar – 2-3 tbsp

Cardamom – 2

Chopped nuts – 1 tbsp


  1. Hang curd in a thin clean cloth like a cheese cloth/ muslin cloth for atleast 3 hours. All water should drain. Transfer this hung curd to a mixing bowl. ( I used 1 & 1/4 cup curd to get 1/2 cup hung curd).
  2. 1-hung-curd
  3. Add sugar, mango pulp, cardamom with this hung curd and mix well.
  4. 2-mix
  5. Beat using a whisk until smooth and transfer to the serving bowl. Garnish with nuts.  Cover and refrigerate until cold before serving.
  6. 3-ready


    • To puree mango, just scoop the flesh and grind it in a blender without water.
    • Fresh mango works best, but readymade mango pulp can also be used, adjust sugar accordingly.
    • The cardamom flavor should be more, so add generously.
    • Adjust the sugar quantity according to the sweetness of the mango and your sweet preference.
    • Nuts like almonds and pistachios can be used. The chopped nuts can be mixed with the shrikhand too.

Delicious, rich, no cook, easy to prepare mango shrikhand dessert! Do try it out!



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paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Paal kozhukattai jaggery Badam kheer Akkaravadisal Thiruvathirai Adai and Kali Sweet pooranam Pori Urundai for karthigai Deepam Kozhukattai Ulundu Kozhukattai Uppu vella seedai Poli Adhirasam Sakkarai Pongal Sakkarai Pongal -2 Kalkanndu pongal Paal pongal 7 kari kootu Wheat flour Appam Suzhiyan Adhirasam Panakam Nei appam Karadaiyan nonbu adai Maida seedai  Ellu kozhukattai Vella kozhukattai Nel pori urundai Sweet pidi kozhukattai Baby corn manchurian Gobi Manchurian Baby corn Bajji Plantain skin pakoras Oma podi/sev Onion pakoda(with mint leaves) Murukku(potato murukku) Kai murukku(with video) Thattai Kara sev Kara boondi Thenkuzhal Murukku Magizhampoo Murukku Savory Diamond cuts Uppu seedai and vella seedai Ola Pakoda/ Ribbon Pakoda Sweet diamond cuts Ulundhu vadai/Medhu vadai Vazhai poo vadai Keera vadai Masala vadai Cabbage vadai Thavala vadai Chilli Paneer Dry Vegetable cutlets Paneer Pakora Palak pakora Mysore Bonda Spring rolls Panner Tikka in oven Gulnar seekh kababs Corn seekh Kebab Corn Rolls Dhokla Khandvi Samosa Gobi 65 Beach style kara pori Aloo Bonda Chilli Bajji Vazhakkai Bajji Ring murukku Wheat flour murukku Spicy Mixture Bread Bajji Mini samosa Baked idli fry Seepu seedai Cashew murukku sabudana vada Thayir vadai Punugulu Green chutney 1 Green Chutney 2 Red chutney Sev Poori Vada Pav Bhel puri Dahi vada Dahi puri Pav bhaji Vada Pav Raj Kachori Canape chaat Aloo channa chaat Peanut chaat Chilli Parotta Upma adai Sweet and kara paniyarams Soya kheema toast Kaima Idli Chutney Idli Cocktail Idli Aloo veg grilled sandwich Aloo kathi roll Ammini kozhukattai Eggless Pancakes Red velvet pancakes Pizza Homemade paneer tikka pizza Bread Pizza / Pizza cups Vegetable Puffs Easy cheesy pasta Homemade Pasta sauce Macaroni and cheese Corn Chat Stir fried spaghetti Aglio olio Veg momos Creamy tomato pasta Broccoli pesto pasta Baked pasta muffins Spaghetti with Spinach Masala pasta Capsicum cheese paratha Aloo kathi roll Spicy veggie pizza Nutella chapati Blueberry pancakes Corn potato toast Spinach lasagna How to make paneer Ghee Ginger garlic Paste Garam masala powder Homemade Pasta sauce Homemade tortillas Sambar powder Rasam powder Koozh vadam Elai vadam mor milagai Tomato Thokku Neer Nellikkai/Pickled goose berries Mango thokku/ Maanga thokku Maa Inji Oorugai/Mango Ginger Pickle Mango Instant pickle Vadu manga pickle Narthangai Pachadi Filter Coffee Microwave hot chocolate Ginger cardamom tea Masala milk Kothamalli thanni Panakam Carrot Juice Carrot orange juice Cantaloupe juice Grape juice Pomegranate juice Guava lime cooler Papaya Honey Smoothie Honeydew melon smoothie Vanilla caramel milkshake Mango milkshake Nutella banana milkshake Chikku/Sapota milk shake Strawberry milkshake Pineapple,lychee melody Apple lemonade Tomato Juice Yellow watermelon Juice Orange juice with lemon Strawberry lemonade Watermelon juice Panneer Soda Custard powder Icecream Neer mor Masala chaas Red velver hot cocoa Jigarthanda Masala neer mor Mango lassi Ice lemon tea Masala coke Oreo milkshake Rose milk popsicles Honeydew melon granita Custard powder Icecream Easy nutella banana icecream Mango sorbet Ilaneer sorbet Grape popsicle Mango icecream Watermelon granita Stuffed Masala Buns Garlic Buns Garlic bread Khara buns Potato buns Pizza buns Eggless Jam biscuits Eggless Choco chip cookies Oma biscuits Oats savory crackers Shortbread cookies Eggless tutty fruity cake Microwave chocolate cake Eggless chocolate cake- Eggless vanilla Cake Eggless brownies Eggless Banana Walnut Muffins Eggless blueberry muffins Eggless chocolate muffins Eggless Choco chip muffins Eggless Orange cake Eggless date cake Raspberry cheese cake Eggless carrot muffins Macaroni and cheese Aglio olio Homemade tortillas Redbean quesadilla Eggless Pancakes Homemade Tomato Salsa Guacamole Veg momos Granola recipe Oven baked baby potatoes Bruschetta Focaccia Thai green curry Corn fritters Butter Corn pasta Red bean/Rajma tacos