28 Feb 2014

Cabbage Thoran

M a biiiig cabbage fan.Whenever i visit home from hostel my mom makes it sure cabbage thoran or mezukupuratti is there for lunch:).I eat less rice and more cabbage.I can have cabbage everyday.But i have seen cabbage is being critcized for its unpleasent pungent odour very often...sad:(

Cabbage is a good source of many vitamins and fiber.I can't imagine my salad without cabbage,may it be green cabbage or purple cabbage.I just love them.

Recipe for cabbage thoran

  1. cabbage - 2 cup
  2. onion - 1 large
  3. green chilly - 1
  4. grated coconut - 1/4 cup
  5. turmeric powder - 1/2 tsp
  6. curry leaf - 1 spring
  7. salt - 1/2 tsp
  8. oil - 2 tbsp
  9. mustard seeds - 1/2 tsp
  10. urad daal - 1/2 tsp
  11. dry red chilly - 2 nos


in a bowl mix all ingredients from 1- 7 
mix well using your hands and keep aside
heat a kadai and splutter mustard seeds and uraad daal
add dry red chillies
now add the cabbage mix and cook covered for about 15 minutes
stir in between to avoid getting burned
you can add more curryleaves if you want
check salt and switch off flame.

27 Feb 2014

Strawberry Jam

I m soooooo happy and surprised that i made this jam.I mean making jam at home was never in my dreams,seriously.But after this attempt i m definitely going to make jams more often.Its so easy and no preservatives.

I accidentally happened to see this recipe and it required just three ingredients.Since its strawberry season now i had strawberries in my fridge also.After all we have to make the best use of seasonal fruits,isn't it?;).So more strawberry recipes on the way.

The result was awesome,just awesome,that's it. .Go ahead..make your batch and get surprised by the homemade magic:)

Recipe for strawberry jam

  1. strawberry - 1 cup
  2. sugar - 1/2 cup
  3. lime juice - juice of half lemon


  • wash and clean the strawberries and drain 
  • in a heavy bottom pan smash the strawberries. i used my pestle to crush strawberries
  • add in sugar and lime juice
  • place on the stove and boil at medium flame for about 20 minutes.
  • stir in between and do not cover the pan as it may spill.

  • place a spoonful of  the mixture on a plate and keep it inside the freezer for about 1 or 2 minutes.
  • when taken out  and drawn a line it should leave a trail as shown in the pic below.this is the right consistency

  • switch off flame and allow it to cool completely before storing in a jar.

26 Feb 2014

Honey oatmeal chocolate chip cookies

Last Sunday we went to Cafe Coffee Day since we both suddenly had a craving for Cappuccino.After placing the order while we sat there chatting i saw this honey oatmeal cookie tin.So i just took the tin and went through the ingredients given at the backside of the tin.I had already decided in my head to make them at home:).So the next day i made these delicious chewy cookies keeping those ingredients in my mind.Of course i adjusted the quantity of ingredients as per my convienience:)


These cookies has the richness of honey and coconut throughout till the last bite.They were chewy, soft and filling.I added chocolate chips also.You can customize with nuts raisins or dates.My little daughter liked these cookies very much that she always keeps asking for cookies every now and then:).Now i am going to make another batch on her demand:)

Recipe for honey oatmeal cookies(i got about 35 cookies)

  1. oats - 1 and 1/2 cup
  2. wheat flour - 1cup
  3. baking powder - 1/2 tsp
  4. baking soda - 1/2 tsp
  5. egg - 1
  6. honey - 1/2 cup
  7. brown sugar - 1/2 cup
  8. butter - 1/2 cup
  9. vanilla essence - 1/2 tsp
  10. milk - 1 tbsp
  11. dessicated coconut - 1/4 cup
  12. chocolate chips - 1/2 cup

  • preheat oven at 190 degrees
  • in a bowl mix oats ,wheat flour, baking powder, baking soda and keep aside
  • take another bowl and mix well butter and brown sugar
  • then add egg and beat well
  • add in honey, vanilla essence desiccated coconut and milk and mix thoroughly
  • lastly add the chocolate chips
  • now add the flour mix into this and mix to form a sticky dough
  •  in a baking tray place spoonful of dough  leaving 2-3 inch space in between
  • bake for about 10-14 minutes.
  • remove the baking tray from oven and allow the cookies to cool completely.

  • you can use white normal sugar also instead of brown sugar
  • you can increase the baking time  to get more crunchy cookies.but be careful about burning the cookies
  • you can add any type of nuts raisins or even chopped dates 

25 Feb 2014

Fish Curry- Without Coconut

This Fish curry with rice is a heavenly combination i must say.Another one is kappa and meen curry.slurrppp!!!..I love my mom's fish curry the most.Her Appam and Fish curry is my most favourite dish.I can have it for breakfast dinner or anytime.My mom makes fish curry with coconut most of the time while my mil makes it without coconut all the time.Every home has their 'signature' fish curry i think.Its differnt in every home i have tasted.Now presenting  my version of fish curry:).

Recipe for ayala curry

  • fish - any(i used mackeral)
  • shallots - 10 nos
  • ginger - 1small piece
  •  garlic - 12 pods
  • green chilli - 1 or 2 nos
  • curry leaves - 1 spring
  • red chilly powder - 1 tsp(i used kashmiri chilly powder)
  • corriander powder - 2tsp
  • turmeric powder - 1/2 tsp
  • fenugreek powder - 1/4tsp
  • pepper powder - 1/4 tsp
  • water - 2 cups
  • oil - 2tbsp(i used coconut oil)
  • mustard seeds - 1/2tsp
  • kudampuli(kokum) - 1 medium piece

  • Method
  • soak the kudampuli in warm water and keep aside
  • clean and wash the fish and cut into medium curry pieces
  • heat a manchatti(earthen pot) and add oil
  • splutter mustard seeds and add sliced shallots and saute nicely
  • add green chillies and saute 
  • crush ginger and garlic and add 
  • saute well till nice aroma comes 
  • add all the masala powders except fenugreek powder and saute
  • when the raw smell of masala goes add waterand bring to boil
  • now add fish pieces ,kudampuli and curry leaves
  • add fenugreek powder and salt and cook covered for about 15-20 minutes
  • swirl the manchatti in between 
  • switch off flame and serve with hot rice
  • Notes
  • you can use sunflower oil too.once in a while i use coconut oil to get that authentic taste
  • remove the kokum pieces after a day to avoid curry from being tangy if u r keeping it for more than one day
  • adjust the red chilli powder according to your spice level.i used kashmiri chilly powder which gives nice red colour and is less spicy also
  • adjust water content according to the thickness of gravy you want

24 Feb 2014

Plaited Chicken Bread

This beautiful looking bread is the most simple and delicious bread i have ever tried.Its a fool proof recipe.As many times i have tried this it came out very well.Though it looks complicated its super easy to make.I always have a great feeling baking this bread.i remember eating this type of bread from Vac's bakery in  Tirumalghiri here.I was very doubtful to try this "complicated"looking bread when i saw it in yummyoyummy blog.But the picture was so tempting that i decided to give it a try.It was a sweet version given there but i changed the filling since we like it the "chicken way":).AND...voilaaaa....it was a super duper hit i must say.Thereafter i have made it many times.My husband says it tastes like calzone and he skips dinner  whenever i make them..Its delicious and filling.His ("possitive"....;))expressions and reactions always motivate me to experiment new dishes everytime..thanks hubby:).

The recipe and method may seem bit lenghty time consuming.Only time consuming process is the dough raising part.Rest is easy.Do give a try and let me know your experience.Now of to the recipe.

Recipe for plaited chicken bread


For the bread
  1. All purpose flour - 2.5 cup
  2. butter - 1/4 cup
  3. egg - 1
  4. castor sugar - 1/4 cup
  5. lukewarm water - 1/4 cup
  6. yeast - 1tbsp
  7. lukewarm milk - 1/4 cup
  8. egg - 1 for eggwash

For the filling
  1. chicken - 1and1/2 cup(boiled and shredded)
  2. butter - 2 tbsp
  3. onion - 2 large
  4. pepper powder -1tsp
  5. ginger garlic paste - 1tsp
  6. greenchillies - 2 nos
  7. salt - 1 tsp
  8. corriander leaves - a bunch
  9. garam masala powder - 1/2 tsp
  10. soyasauce - 1tbsp(optional)
  11. maida - 2 tbsp
  12. butter - 2 tbsp
  13. milk - 1/2 cup


  • soak yeast in lukewarm water and keepaside for 15-20 minutes to rise
  • in a large bowl mix  together egg ,sugar, butter ,milk and salt.
  • add in the yeast mixture and mix well
  • gradually add in the flour and knead to form a soft dough
  • knead for few minutes to obtain a smooth and elastic dough
  • put the kneaded dough in a clean bowl and keep it covered in a warm place to rise for about 2 hrs
  •  mean while you can make the filling

Method for chicken filling

  • heat a pan and add butter .saute onion till golden brown
  • add green chillies and ginger galic paste and saute for few minutes
  • add in the flour ,salt,garam masala,and pepper powder and saute for few seconds
  • add in milk and mix well
  • cook till the mixture becomes thick.
  • now add in the boiled chicken pieces followed by corriander leaves and cook for few minutes till everything gets mixed well.
  • finally add in saoya sauce and mix well
  • switch off the flame

  • Once the dough is raised puch down the dough and knead on a floured surface
  • divide the flour into two or three depending on the size of bread you want to make
  • then roll out each part of divided dough into a rectangle depending on the size of your baking tray.
  • grease the baking tray and transfer the rolled dough to the tray
  • place the  chicken filling on the centre of the dough as shown in the pic
  • with a knife cut either side of the filling as shown above
  • for the plaited pattern start from  bringing the topmost  slit ends across each other alternately
  • continue this crisscross pattern till the bottom 
  • tuck in the excess dough underneath
  • preheat the oven at 375 F or 190 degrees.brush the dough on top with the eggwash
  • And now bake for 25- 30 minutes.keep checking your bread after 20 minutes due to your  oven differences.
  • remove from oven and cool it
  • and now slice and enjoy :)))))))

  • you can divide the dough to 2 or 3 parts to make medium sized breads
  • by the time i preheated my oven my dough again rose and hence the bread has a bigger shape

20 Feb 2014

Mint Corriander Chutney

Mint Corriander Chutney is a perfect combination for idli or dosa.So simple to make but tastes great.This one is my hubby's favourite chutney for idli.He always prefer garlic in chutneys.Now i too started liking that:).My hands automatically goes to pick garlic whenever i make any chutney.now to the recipe

Recipe for Mint Corriander Chutney

  • mint leaves  - 1/2 cup
  • corriander leaves - 1/2 cup
  • grated coconut - 1/4 cup
  • green chilli - 1
  • tamarind - medium piece
  • shallot - 2 nos
  • garlic pod - 1 or 2 pods(optional)
  • salt - to taste 
  • water - 2 tbsp


  • put all the ingredients in a mixer and blend well
  • serve with hot idli or dosa and enjoy...:)


  • you can add more green chillies as per your spice tolerence.we prefer it less spicy.
  • you can add lemon juice before serving.

18 Feb 2014

Baked Potatoe Wedges

I remember reading in an article that potatoes are highly misunderstood vegetable.Despite the popular misconception that potatoes are fattening baked potatoes can be used as a part of helathy diet.Potatoes have high nutritional value.But when its fried it has very high calories. Baked potatoes has this fluffy interiors and crispy skin.The best part is that its baked,not fried.And above all it has equally great taste like that of french fries or potatoe chips.

I am a lover of potatoes.I like potatoes in any form.May it be baked, fried ,cooked or curried...i don't mind adding potatoes in chicken curry or egg curry:).If its baked ,then i would be double happy,guilt free snacking is such a sweet option:).I adapted this recipe from cooklikepriya and gave it a try.It came out so well.My husband was a happy person when i said it was baked and not fried:).My little one already had her share before he came from the office.

Recipe of Potatoe Wedges

  • potatoes - 2 large
  • water - 3 cup
  • salt - 1/2 tsp
  • hing - a small pinch
  • red chilly powder - 1/4 tsp
  • turmeric powder - 1/4 tsp
  • pepper powder - a small pinch


  • wash and clean the potatoes and slice the potatoes into wedges
  • boil water along with salt and add the potatoes into it
  • boil for 5 minutes and then drain all the water
  • now line the boiled potoates in a kitchen towel to get rid of the water content
  • meanwhile preheat the oven at 200 degrees
  • marinate the potatoes with red chilly powder,turmeric,hing,oil,salt and pepper powder
  • now arrange the potatoes in a baking tray and bake for 15 minutes, turning the sides halfway through

  • you can use different flavourings like oregano etc
  • boiling potatoes will reduce the baking time and also the insides will be baked well without raw taste
  • you can prick the potatoes  with a fork or knife to allow staem to escape while baking.

14 Feb 2014

Mosit Chocolate Cake- Valentine's Day Special:)


Another valentine's day.:). I have never celebrated valentine's day.come on its not just about one day;)....For me valentine's day is just another day with so many romantic songs and movies playing on the television and a lot more offers of course.Since i started blogging thought i would post this beautiful and delicious cake i made few days back..I have google searched many recipes for moist chocolate cake  and i tried few times in the past.But it never came out this well.I  saw this yummy moist cake recipe in sangeeta's kothiyavunu.com and immediately bookmarked it..Thankfully this time i got it right,the cake had the right texture i wanted.


Recipe for moist chocolate cake

  • all purpouse flour -1 cup
  • sugar -1 cup
  • cocoa powder - 3/4 tsp
  • baking soda - 1tsp
  • baking powder - 1/2 tsp
  • egg - 1
  • buttermilk(*) - 1/2 cup
  • vegetable oil - 1/2 cup
  • vanilla essence - 3/4 tsp
  • boiling water - 1/2 cup


  • preheat oven at 180 degrees and prepare the cake tin .keep aside
  • in a bowl mix the flour ,baking soda and baking powder.
  • then add the rest of the ingredients one by one except boiling water
  • mix everything well
  • then add the boiling water and mix
  • pour the mixture into the prepared cake tin
  • bake for 25-30 minutes or till a toothpick/skewer inserted  into the center comes out clean 
  • remove from oven and allow it to cool
  • once cooled completely cut into desired shape and enjoy:)

  • to make buttermilk what i did is mix 1/4 cup curd and 1/4 cup milk(to get 1/2cup buttermilk and kept for 10 minutes

13 Feb 2014

Vellarikka Moru Curry/Cuccumber Curry

This vellarikka curry is a sure accompaniment for rice in my home.If its rice for lunch means there's no doubt i will make this .Even if i don't have fish or any other side dish i can have rice only with this yummy curry and pickle or papadam.Its very simple and easy to make.I make in small batches and store in refrigerator.

recipe for vellarika moru curry

  • vellarikka (cuccumber) - 1 cup chopped into cubes
  • curd - 1 cup
  • green chilli - 1 slit lengthwise
  • garlic- 2 pods
  • shallots -2 nos sliced thinly
  • turmeric powder - 1/2 tsp
  • water - 1 cup
  • salt -1/2 tsp

To Grind

  • grated coconut -1/4 cup
  • cumin seeds(jeerakam)- 1/4 tsp
  • shallots - 1
  • garlic - 1 pod


  • oil - 1tbsp
  • shallots - 2 nos(choppes)
  • mustard seeds - 1/2 tsp
  • fenugreek seeds - 1/4 tsp
  • dry red chillies - 2 nos
  • curry leaves - 5 or 6 leaves


  • in a pan add cuccumber, green chilli, garlic, shallots, turmric powder and salt along with water and cook till cuccumber is done.
  • put the ingredients under 'to grind' in a blender and grind to a paste.
  • add the coconut paste in to the pan and cook for few minutes.
  • then add the curd beaten with some water to the pan.
  • check salt and add more if needed.
  • switch off the flame immediately when the sides of curry starts boiling.
  • heat another pan and add oil.
  • splutter mustard seeds and add fenugreek seeds.
  • then add shallots and fry till golden brown.
  • now add dry red chillies followed by curry leaves.
  • pour this on to the cuccumber curry.close the lid for sometime.
  • serve with steam rice and enjoy.


  • do not boil the curry after curd is added to prevent curdling of curry.
  • using manchatti is preferable.however you can use any pan to make this curry.

Oreo Milkshake

My daughter is a die hard oreo fan.She keeps asking for oreo all the time.and if she forgets to ask, Ranbir Kapoor reminds her about oreo with his cute actions in the oreo ad..hihi;).So for a change i decided to try oreo milkshake.She liked that too.Needless to say me and my husband ended up licking the last drop..It was soooo delicious especially with that crumbled oreo filled to the bottom of the glass.
Since i had some leftover icecream in the freezer i used it only for topping,for an extra punch;).you can use any topping you like.you are the boss;)...This milkshake like any other shake is filling and tasty..enjoy..........now let's make it


  • oreo biscuits(any flavour)- 3 or 4nos
  • frozen milk - one cup 
  • sugar - 1tbsp(adjust to personal preference)
  • oreo biscuit crumbled - 1( for garnishing)
  • chocolate vermicelli -for topping
  • vanilla icecream -for topping
  • edible silver balls -for topping


  • in a blender add  crushed frozen milk and 4oreo biscuits along with sugar and icecream(if using) 
  • blend well 
  • take a glass and fill the bottom with the crushed oreo biscuit 
  • then pour the shake over that
  • top it with icecream of your choice and chocolate vermicelli 
  • enjoy this chilled delicious drink...:)


  • frozen milk gives that thickeness to your shake.you can use chilled milk also
  • you can increase the sugar as you like
  • i even added horlicks for that extra taste since i like horlicks in shakes:)

12 Feb 2014

Cornflakes Mixture

Cornflakes mixture..no one can eatjustone!!..The whole batch i make will vanish by next day.We cannot stop munching this snack.Warning..This is no guilt free snack.no problem,we have the baked version too:).Will post the baked version soon.During my visit to my husband's friend's house his wife gave me cornflakes mixture and said she made them.I cudn't believe since it tasted just like the haldiram's sweet n slat cornflakes mixture.so i asked her how she made it and decided to give a try.It was a sure hit.My daughter likes this mixture very much.Surely a kids pleaser recipe.At the same time we grown ups have a tough time resisting this tasty (guilty)snack;)..

This is a very easy snack.u can make it in a jiffy:)


raw cornflakes -1 cup
peanuts-1/2 cup
pottukadala-1/2 cup
cashewnuts -1/4 cup
raisins/kismis -1/4 cup
curry leaf - 1 spring
garlic -2pods(optional)
salt-1/2 tsp
cumin powder-1/2tsp
chat masala-1/2tsp
oil for frying


mix  well sugar salt masala powders and keep aside 
heat oil in a kadai
add cornflakes and fry till crispy                                        
then add the rest of the ingredients one by one and fry
transfer everything to a tissue paper after frying.
finally fry curry leaves and garlic pods(slightly crushed)
in a large bowl add the masala we have kept aside and the fried ingredients together.mix thoroughly
transfer to an airtight container 
enjoy your snack whenever you want:)


11 Feb 2014

Chicken 65

hi all
Today i am posting my most favourite yet simple chicken dish.yes..chicken 65.I love this starter dish to the core.Its a common street food here in Andhra but said to be originated from Tamil nadu.There are so many different stories for how the name came about.Whatever the true story is lets thank the one  who created this wonderful dish:) .Curryleaves and greenchillies are the main ingredients in giving a nice flavour.Sometimes i garnish with sauted garlics slurrrp!!!.spicy juicy yummmm...Every now and then we use to take parcel from the tattukadas here but now i make at home since my daughter too started liking this.I make a lesser spicy version considering my little daughter.Me my husband and daughter simply love this chicken 65.


for marination

  1. chicken (preferably boneless)- 250gm
  2. ginger garlic paste- 2tsp
  3. turmeric powder-1/4tsp
  4. red chilli powder-1tsp
  5. black pepper powder-1/4tsp
  6. lime juice-1tbsp
  7. salt -to taste
  8. egg-1

other ingredients

  1. rice flour-1tbsp
  2. cornflour-2 tbsp
  3. oil- for frying
  4. curry leaves -2 or 3 springs
  5. green chillies - 2 or 3


  • mix all the ingredients listed under marination 
  • keep it in fridge for atleast one hour.(i kept for two hours)
  • after the marination time take the chicken from fridge and add in cornflour and rice flour.mix well
  • heat oil in a pan and fry the chicken pieces in batches till crispy and golden brown
  • remove the fried pieces on to tissue paper.
  • when all pieces are done add curry leaves and green chillies and fry them
  • garnish with curryleaves and green chillies.
  • serve with sliced onions

  • the more you marinate the chicken the more good it is.chicken becomes more juicy
  • you can fry garlic along with curry leaves and green chillies.it only increase the flavour:)

7 Feb 2014

Nadan Mutta Curry

This egg curry is one i make very often for dinner.its a very easy curry to make.Only time consuming process is the sauting of onions.But this curry gives a nice taste of deeply sauted onions.So be careful to saute the onions nicely.This curry is a saviour when i dont have chicken or i forget to soak the chana/peas.                                   
  • ingredients
  • boiled egg -2 
  • onion-2 finely chopped
  • tomato -2 finely chopped
  • green chilly- 1 or 2
  • ginger garlic paste - 1tsp
  • red chilli powder-1tsp
  • corriander powder-3tsp
  • turmeric powder-1/2 tsp
  • cumin powder - 2 large pinch
  • oil-3tbsp
  • salt-to taste
  • curryleaf-1spring
  • water-1cup
  • coconut strips(optional)


  • heat a nonstick pan and add oil.saute onion till dark golden brown
  • add coconut pieces if using
  • add ginger garlic paste and saute for few minutes
  • add all the powders followed by green chilli and curryleaf.saute for 4 minutes
  • add chopped tomatoes and saute well till everything gets mixed well
  • add water and bring to boil.add salt to taste
  • now add the boiled eggs either halved or as such
  • simmer for few minutes and switch off the flame
  • serve with chapathi or rice.

you can increase the amount of water according to your preference to get more gravy
i used coconut oil since it gave more authentic taste.you can use sunflower oil also

6 Feb 2014

Cardomom Tea

cardomom tea
welcome all to my humble blog...I have been flipping pages of my recipe dairy over and over again just to decide which recipe to start posting with.Finally decided to start with a warm cup of cardomom/elaichi tea:).This is a cardomom tea recipe which has a rich flavour of cardomom.Cardomom is a most important spice which is used as a flavouring agent and also it has many medicinal uses too.Though i am not a tea-a-holic i love this cardomom tea.Every sip of this tea is refreshing.Now to the recipe.

  1. milk-   1/2 cup
  2. water- 1cup      
  3. sugar -1tbsp
  4. cardomom/elaichi   - 2 or 3 pods
  5. tea leaves - 1tsp/2tsp(i used 3 roses)


  1. mix water and milk in a pan and bring to boil
  2. add sugar and tea leaves and simmer for few minutes
  3. then add the cardomom pods after slightly smashing them
  4. boil till the desired strength of tea is attained.
  5. strain the tea into cups


  • the quantity of milk can be increased or decreased as per individual preference
  • you can use milkpowder or skimmed milk also.i used packet milk here