Wednesday, April 13, 2011


I loove chaat items! I had a craving for it so badly and wanted to eat it right away. But I din't want to use maida, all purpose flour, mixing, frying, etc etc... Not because I don't like it, but because I din't have the time to make it :)

When I was shopping I found these crackers at Target. I'm not a big fan of these as they are(or any other crackers :)). They are not fatty (I read the label). So, an idea struck me, why not make these the base for the chaat and so make the chaat healthy too!.. I got these and tried out. It turned out YUMMMY!!!.. I loved the taste and had lots with the satisfaction of making a healthier version of it.

Crackers (any flat ones will do)
Potato (to make it more healthier just boil and mash any vegetable you want)
Green chutney
Tomato ketchup
Om podi (store bought :)) (optional)
Chaat powder
Lemon juice
Red chilli powder
Garam masala powder

NOTE: I din't give any measurements because it is absolutely variable and depends on your taste. I added very little powders just for the spice and flavor..

1. Boil and mash the potatoes (or any veggies). Add salt and other powders and a drop lemon juice to it
2. Prepare green chutney:
    Mint- 1/2 bunch
    Coriander - 1/2 bunch
    Green chili - 2
    Sugar - a pinch
    lemon juice
   Blend everything together. Leftovers can be refrigerated.

3. So, all ingredients are ready. To assemble, take a cracker place a layer of potato, then green chutney, ketchup and om podi

Your chaat is ready!!!..

I would like to send this recipe to Priya's Fast food NOT fast food event...

Disclaimer: This is not a review for the cracker/product. This is purely my personal use/opinion of the product.

WIP and necklace

Hey friends! this doily is my recent work in progress... hopefully I'll complete it soon. I got the pattern from Sandhya . Will post the link along with my completed doily :)

I made this necklace some time back.. got the beads and studs from Joann. Do you like it? I converted a earring to be the pendant...

Friday, April 8, 2011

Xtremely EZ pineapple icecream/pudding

Hey friends! I'm so excited about this recipe... because it is extremely easy to make and soooo yummy :) I've been wanting to try this out ever since I had this at our friend's place. I got the recipe from her. Finally, I got to try this today and must say it is so irresistible :))

So, here goes the recipe:

Number of servings : 10-12
Condensed milk - 1 can
Crushed pineapple - 1 can
Whipped cream - 1 box

I measured it in cups:
Condensed milk - 1 cup
Pineapple - about 2 1/4 cup
Whipped cream - about 3 1/2 cup


Blend the ingredients in blender and pour it in a freezer-safe container and freeze it. Thats it!!

Keep it out at least 1/2 an hour before use. (for ice cream consistency and more for pudding)
You can eat it as ice cream or pudding. Top it off with any fruits or nuts to make it more yummmy..

Wednesday, April 6, 2011

Cracked wheat & lentils adai

Its very busy with my kid these days.. time sure is flying by fast!  I'm enjoying this busy phase of life!! along with few other new hobbies.. check out the end of this post for my latest "TRY" :))...

Coming to the recipe.. we all know that adai itself is very healthy.. this one has some new additions like sago, cracked wheat and vegetables to make it even more healthy!

Did you know that sago helps you reduce weight - just a word of knowledge I heard.

cracked wheat - 1 cup
toor daal - 1/2 cup
urad daal - 1/4 cup
moong daal - 1/4 cup
mixed vegetables - 1 cup (onion, beans, carrot, bell pepper, cabbage)
ginger - 1 inch
Green chillies
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Pepper - 1/2 tsp
Sago - 1/4 cup (optional)
Salt to taste

1. Soak toor daal, urad daal, moong daal together and the cracked wheat separately for 1 hour
2. Soak the sago separately for 1 hour
3. Grind all the daals along with ginger, fennel seeds, cumin seeds to a coarse paste
4. Grind the cracked wheat and mix it with the daal paste. Add salt as required.
5. Saute the mixed vegetables with green chillies and salt and add it to the batter
6. Add the soaked sago to the batter. Make adai after 10 minutes.

Thursday, March 10, 2011

Cilantro - red cabbage poriyal

Hello friends!.. how are you all doing??.. Its been some time since I blogged. The change in climate caught us. How do you all handle the winter to spring change?.. With a baby.. having humidifier, hand sanitizer, washing hands, drinking hot water before as precaution and then steaming, gargling, medication aftermath... *Sigh* :)

Anyways, coming to today's post.. This is a very aromatic poriyal. I'm sure you'll love the taste along with the health benefits of the red cabbage..

Number of servings : 3
Red cabbage - 1/4 of a cabbage
Green chilli - 2
Cumin seeds - 1/2 tbsp
Coriander - 1/2 bunch
Mustard seeds
Urad dal

1. Make a powder of green chilli and cumin seeds without adding water
2. Cut the cabbage. Heat oil in a pan, splutter mustard seeds and urad dal, add the cabbage and saute
3. Add salt to the cabbage and cook
4. Add the chilli, cumin seeds powder and saute. When it cooks a little, add chopped coriander and cook until the desired crispiness.

Thursday, March 3, 2011

Fresh, healthy, colorful SPRING SALAD

Since I saw Pari's "ONLY" event hosted by Nivedita's kitchen I've been thinking about some simple recipe that is purely a offspring of our original thoughts and creativity. It is such a nice event to bring out the innovator in us, isn't it :)

I came up with this very simple, easy-to-make color salad. The idea of salad rose to me when I came through Manjula Aunty's contest for March month.

Number of servings: 3-4
White channa dal - 1/3 cup
Black channa dal - 1/3 cup
Green moong dal - 1/3 cup
Carrot - 2
Bell pepper (big) - 1
Tomato - 1

Lemon juice - 1 tbsp
Fresh ground pepper
Chaat powder - 1 tsp

1. Soak the dals separately over night
2. Pressure cook the dals separately with salt. I kept it for 3 whistles
3. Cut the vegetables separtely and add salt to it. Now mix the vegetables and the dals
4. Add the lemon juice. pepper, chaat powder and cilantro.

Fresh salad is ready!! :) You can vary the dal and vegetable proportions as you like.

Sending this recipe to Pari's  ONLY event hosted by Nivedita and Manjula Aunty's March contest.

I crocheted the dish cloth below the bell pepper basket :) 

Monday, February 28, 2011

Cracked wheat dosai

Lately this cracked wheat dosai has become a big hit in our home. Before I used to make wheat dosai with wheat flour. But after learning to make dosai from cracked wheat from my mom, it has become a favorite breakfast/dinner.

Cracked wheat - 2 cups
Urad dal - 1/2 cup

1. Soak the urad dal and cracked wheat separately and let it sit for a couple of hours
2. Make a paste of the urad dal in the blender adding little water as required
3. Make a paste of the cracked wheat adding little water (this will be in the batter consistency, while the urad dal is a little fluffy)
4. Mix the wheat and urad dal, salt and let it ferment over night
5. The dosai batter is ready. Ladle out the batter in dosa pan and drizzle oil over the edges. I like to flip the dosai on both sides and make a roast.

This goes well with tomato chutney. Enjoy your healthy yet yummy dosai :))

Baby hat

Made this hat for my friend's daughter. Got the pattern from Sandhya - she has a lovely blog full of crochet items. The pattern she referred was from here.

Wednesday, February 16, 2011

Kaju Kathli

I use to love this sweet as a kid. Now, after getting to know how to make it - love it even more :) Being in a country were buying sweets are really expensive, I started learning to make sweets and love the handmade food/ sweet and it makes me feel happy when I see these in the aisle or fridge sections of stores - the thought I can make this and save :)

Kaju Kathli:
Cashews - 1 cup
Sugar - 1 cup
Water - just to dissolve sugar
Ghee - 1 tsp

1. Powder the cashews finely
2. In a pan, dissolve the sugar in water and let it boil till you get a string consistency
3. Then add the powdered cashews and stir well till the mixture comes out without sticking to the sides
4. spread the ghee on a plate and put the mixture on it and mark pieces of your desired shape

Enjoy the yummy kaju kathli.

I would like to send this recipe to Srivalli's Kid's Delight - Restaurant recreation event  hosted by Versatile Vegetarian Kitchen.

Foodie Blogroll has announced a giveaway of their custom tote bag. Isn't it a pride to take this bag for grocery shopping? :) For the details and to enter the giveaway, see here.


Sunday, February 13, 2011

Thursday, February 10, 2011

Tomato chutney (long shelf life) & an award

In today's post I would like to give you the recipe of tomato chutney that has long shelf life. In the present day's busy schedule, recipes like this comes in real handy, isn't it? I learnt this from my mom and really loved the spicy chutney. You can have this in refrigerator for 15 days. It goes well for dosai, idly, rice, curd rice and many more!

Tomato (big) - 6
Tamarind - lemon size

To Powder:
Red chillies - 17
Dhaniya - 1/4 cup
Fenugreek - 1 tsp
Cumin seeds - 1 tsp
Channa daal - 1 tbsp
Pepper - 1 tsp

Gingely oil - 1/2 cup
Mustard seeds

1. Heat little oil and saute the ingredients to be powdered 
2. Cool it and make a powder and keep aside
3. Heat little oil in a pan and saute the tomatoes (cubed) 
4. Cool the tomato mixture and make a nice paste, adding the tamarind and salt
5. Heat the gingely oil in a pan, splutter mustard seeds and 2 red chillies and add the tomato mixture
6. Leave it till the tomatoes are well cooked, blended with oil and the oil separates
7. Add the powder and leave it for few minutes

I would like to send this to Smitha's  "Best food I've blogged about" event.

I'm learning to cook foods that have longer shelf life now days while embracing the role of a new mom :)
So, I feel like entering a new phase - both in life and cooking
This is the first dish in that category and the one that I liked a lot.

I would like to thank Tahemeem for passing on this lovely award to me. She has a wonderful blog!!

There are some rules with this award. Here they are:
1. Accept the award. Post it on your blog with the name of the person who has granted the award and his or her blog link.
2. Pay it forward to 15 other bloggers. Please don't leave it general and just invite all your blogger friends to collect the Award. It's always nice to be nominated so please do the favor and nominate 15 bloggers to share the Award with.
3. Contact those blog owners and let them know they’ve been chosen.

I would like to share this award with:
Akila @ Akila's kitchen
Pavithra @ Dishesfrommykitchen
Minu @ Chettinadthruminu
Nithu @ Nithu's Kitchen
Priya @ Priya's easy n tasty recipes
Rachu @ ammaandbaby
Reva @ Kaarasaaram
Jyothi @ the veggie hut
PJ @ seduceyourtastebuds
Kurinji @ kurinjikathambam
Deepa @ Hamaree Rasoi
Aipi @ USMasala
Satya @ SuperYummy Recipes
Swapna @ SimpleVegetarian Recipes

Monday, February 7, 2011

Re-Posting: Paniyaram

The flowery edges of these paniyarams are a indication of prosperity, happiness that are yet to come
So I was told after the festive day
I started making these from scratch...
Little did I know that paniyaram's flowery edges was going to win my MIL's and mother's appreciation
Also, this has been my best cooked dish so far, which was a challenge to a fresher like me!!!

This is a entry to Smitha's   "Best food I've blogged about" event

The picture was taken at our home.

You can find the Paniyaram's recipe here.

Saturday, February 5, 2011

Black Glutinous Rice Pudding & Giveaway @ Nithu's Kitchen

Black glutinous rice is highly rich in fiber and very healthy.

"Glutinous rice is a short-grained Asian rice that turns sticky when cooked" Glutinous here refers to glue-like stickiness and not the gluten (Source: Wikipedia)

This rice pudding is called "kavuni Arisi" among chettiars and is a famous chettinad sweet. I've already posted a recipe on this before. This recipe I learnt from my MIL doesn't need the rice to be soaked over night.

No. of serving : 4
Black glutinous rice - 1 1/4 cup
Water - 4 cups
Sugar - 3/4 cup
Ghee - 1 tbsp
Coconut - 1/4 cup (optional)

1. Pressure cook the rice with water. After one whistle, keep the flame on low for about 15 minutes and switch off
2. After the steam is gone, add the sugar, ghee, coconut. Yummy pudding is ready!

Nithu of Nithu's Kitchen is hosting a giveaway for $35 CSN stores. Check out for the details here and her wonderful blog.

And take a look at my first doily :) Check out for the source of pattern in my art n craft blog.

Thursday, February 3, 2011

Beans Poriyal

Hello friends, this is my favorite recipe with green beans. It is very easy, simple and nutritious!

Green beans
Idly/Dosai powder (podi)
Mustard seeds
Urad dal

1. Heat little water just enough to boil the beans with salt (so that you do not loose the nutrition in excess water. If you have just enough water, once the beans boils you will not have to drain any water at all) and keep aside
2. Heat oil in a pan splutter mustard seeds and urad dal, add the beans and idly podi and saute. Healthy poriyal is ready!!

Variations: You can add cooked toor dal or moong dal or coconut in place of idly podi. Measurements of the beans and podi can be varied according to your taste and requirements.

This recipe is off to MLLA 32 hosted by Sandhya and Started by Susan.

Monday, January 31, 2011

Crochet Pouch

I was searching for another pouch pattern. Once you complete a project, you feel successful and get motivated to do more isn't it?? :) I made this pouch as one such effort. Got the patter from here . I added the shell stitch ruffle to the given pattern. It was very easy and I'm using it as my cell phone pouch now.

Tuesday, January 25, 2011

Idly manchurian & won a giveaway - yay!

Hi friends, I would like to thank Rachel for the  lovely giveaway. She has a wonderful blog of gluten-free recipes.
The giveaway includes Yoplait gym back, reflective wrist wallet, pedometer and coupons for Yoplait Light Yogurt. This giveaway is so reflective of the importance of fitness, walking and a healthy life. Exercise is vital in today's fast paced world filled with fast foods. 

Coming to today's recipe:

This is a nice, tasty recipe with left over idlies.

Idly - 3
Onion - 1
Tomato - 1
Ginger and garlic paste - 1 spoon
Red chilli powder
Coriander powder
Cumin powder
Turmeric powder

1. Fry the Idly in oil
2. Heat oil in a pan and saute the spices
3. Add the ginger, garlic paste and saute. Then add the onion and saute till it turns golden color
4. Add the tomato, saute. Add all the powders, salt and saute
5. Finally add the idlys and mix well
6. Garnish with cilantro

Saturday, January 22, 2011

Crochet Gift Pouch

I was searching for a simple gift pouch to be crocheted and found this pattern through internet. It took 45 minutes to complete a pouch. This could make a great hand-made gift pouch to your friends. Even if you plan to give a gift card, you could put it in along with some chocolates right ?? :)..

You can find the pattern here.

Monday, January 17, 2011

Beetroot Halwa and a new blog :):)

Hello friends!!!

Halwa is the only way in which I can consume lots and lots of beetroot :)

I would like to introduce my new blog on art n craft - Fresher's Art Book . This blog is to post my new experiments with different works, please visit my blog and leave your suggestions :) Hope you will enjoy it..

Now coming to the post:

Beetroot Halwa: (Serves 2)

Beetroot (Big, grated) - 1
Milk - 3/4 cup
Sugar - 1/3 cup
Ghee - 1 tbsp
Cashew nuts

1. Boil the beetroot with milk until it turns soft
2. When the beetroot turns soft, add the sugar
3. The mixture comes together, add ghee and mix well
4. Add cashews to the halwa

Jewelry making - novice work

This is my first attempt at jewelry making :) Please leave your feedback and suggestions. I'm absolutely new to this, so some finishings might not be perfect. But, as always - practice give perfection :) If you are interested, I'll post on where to get the materials and how to get started. These are the only pieces I've made, so it is a learning journey that I've just started.

Monday, January 10, 2011

Carrot rice

Carrots are a must to kids and adults. I guess carrot rice is a good way of introducing the veggie into kids menu.

Number of servings : 2

Big carrot -1
Onion (small)_ 1
Green chilles - 2
Red chilli powder - 1 tsp
Tumeric powder - a pinch
salt to taste
coconut - little
bay leaf
cumin seeds

For the rice:
basmati rice - 1 cup (soak for 10 mins)
water - 2 cups

1. Heat oil saute the spices, add the onion and green chillis and saute till turns brown
2. Add turmeric powder, red chilli powder, salt and saute
3. Add carrot, coconut and saute
4. When the rice is ready, mix the contents
5. Garnish with cilantro

Wednesday, January 5, 2011


Hi friends, how is the new year to all?... How was your vacations?.. This holidays flew by so fast to me with my son. We had friends who visited him and showered their blessings. It is a great feeling to be surrounded with people who love you and encourage you in all aspects. :)

Coming to the recipe of this post, I made rasagulla recently. It was the first time I tried it and came out so good. I'm insisting on the so good part, because I took the recipe from Akila's Kitchen :) She has given the most accurate measurements for the recipe.

I will post the picture of the rasagullas I made and will give the link to her recipe. Thank you Akila for such a nice dessert :)

Recipe @ Akila's rasagulla