Sunday, January 31, 2016



Cleaned cauliflower florets - 2 cups
Bengal gram flour (Chick pea flour) - 1 cup
Salt to taste
Asafoetida powder - a pinch
Chili powder - 1 tsp (I skipped this now because I prepared for kids)
Pepper powder - 1/2 tsp
Oil to fry


Mix together the flour, asafoetida, chili powder, pepper powder and salt with water to dosa batter consistency.

Heat oil in a pan. Dip the florets in the batter and fry in medium high flame.

When done serve with ketchup or chutney.

Saturday, January 30, 2016



Eggs - 2
Butter - 1/4 cup
Brown sugar - 1/2 cup
Milk - 1/2 cup
Whole wheat flour - 1/2 cup
Kambu flour - 1/2 cup
Cinnamon powder - a pinch
Baking powder - 2 tsp
Apple - 1 big or 2 small


Pre-heat the oven at 175 degrees. Melt slightly and cool the butter. Separate the eggs.
Beat white until stiff and set aside.

Beat together yolk, butter and brown sugar.

Add milk and beat again.
Mix together wheat flour, kambu flour, baking powder and cinnamon powder. I did not sieve as my wheat flour is not fine. Now fold in this mix to the batter  and don't beat now.

Finally fold in the beaten egg whites. Now the batter is ready.

Pour batter to the greased and floured pan.
Slice apples into 1 cm thickness and arrange in the batter.

Now  bake for about 20 mins. This cake bakes soon than normal batter so check earlier. My cake is ready in 18 mins. Time varies according to the depth of the batter in pan.


  • Sweetness is just right with mild sweetness. So if you need more sweetness increase the amount of sugar.
  • This tastes better when served warm.
  • Because of apple pieces cake won't stay good longer than 2 days.

Friday, January 29, 2016



Oil - 1 tbsp
Fennel seeds - 1 tsp
Onion - 1 small
Potato - 2 medium
Tomato - 1 small
Hard boiled eggs - 2
Coriander powder (dry roasted and powdered) - 1 tsp
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Fennel powder - 1/4 tsp
Coconut milk - 1/4 cup
Coriander leaves to garnish


Heat oil in a pan in medium heat and add fennel seeds.

When it turns brown add onion and saute till translucent. Add little salt to speed up the process.

Now add diced potatoes and mix well.

After about 2 mins add tomatoes.

Saute for 2 mins. Add 1/2 cup water and wait till it boils. 

Now add all the spices and allow to cook and when done add coconut milk. 

After it comes to a boil, cut plus marks above and below sides of the eggs and drop into the gravy.
Garnish with coriander leaves and serve with chapathi, paratha or aappam. If serving with aappam add more coconut milk.

Thursday, January 28, 2016



Raw banana - 2
Salt to taste
Pepper powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Fennel powder - 1/4 tsp
Oil to fry


Peel the outer skin and slice into 3 mm thick pieces. Wash in water, Drain and set aside.

Make paste mixing all the other ingredients except oil. Apply to the banana pieces and set aside for about 15 mins.

Shallow fry in hot oil in medium heat. When fried on one side turn and cook on the other side.

When done serve with rice.

Wednesday, January 27, 2016



Overripe banana - 1
Cardamom - 5
Cloves - 2
Jaggery - 1/2 cup
Ragi flour - 1 cup
Ghee about 2 tbsp


Grind banana, cardamon, cloves and jaggery into a smooth paste.

Now add 1 cup ragi flour and grind without adding water.
The batter should be in idly consistency. If it is thicker then add little water.
Heat kuzhipaniyara kal in medium flame and add 1/2 tsp ghee in each pit.

When ghee bubbles add 1 tbsp batter to each pit.

After about 2 to 3 minutes turn and allow to cook for another 2 minutes.
Now remove and serve. The color will be dark because of ragi flour but the taste will be good.

Tuesday, January 26, 2016



Spaghetti - 250 grams
Vegetables (sliced) (various colors like capsicum, carrots, beans, zucchini) - 2 cups
Butter - 2 tbsp
Sliced garlic - 1 tbsp
Sour cream - 1/4 cup
Salt and pepper to taste
Lemon juice - 1 tsp


Cook spaghetti in salted water and set aside.
Set medium flame and heat butter in a pan and add garlic.

When good flavor releases add vegetables.

Add salt to taste and allow to cook. When done add sour cream and mix well.

Finally add cooked spaghetti,pepper powder to taste and lemon juice. Mix well and
serve hot.

Monday, January 25, 2016



Yellow split peas - 1/2 cup
Finely chopped onion - 1/4 cup
Grated carrots - 1/4 cup
Finely chopped cabbage - 1/4 cup
Finely chopped coriander - 2 tbsp
Fennel seeds - 1 tsp
Asafoetida - 1 pinch
Salt - to taste
Oil to fry


Soak the peas for 2 hours. Grind it coarsely.

Add the other ingredients and mix well.

Make a lemon sized ball, flatten and fry in hot oil.

Serve hot.

Sunday, January 24, 2016



Dehusked black gram splits/ ulunthu paruppu - 1 cup
Partially boiled rice / pulungal arisi - 1 cup
Kambu flour - 2 cups
Salt to taste


Soak gram splits and rice separately for 1 hour. Grind the gram splits first in wet grinder.

Make it a very fine paste adding water little by little to make a fluffy batter. When done remove and keep in a large vessel. 

In the same grinder add rice and grind it to a slightly coarse paste. Don't grind to a very fine paste. When done remove and add to the same vessel.

Now add 2 cups kambu flour, salt to taste and mix well.

Allow it to ferment overnight.

Spoon the batter to idly mould and steam for 10 minutes.

After 10 minutes remove and set aside for a few seconds. Drop few drops of water to the sides and below the plate to remove the idly easily.
Very soft idly is now ready. Serve hot with chutney, sambar or any gravy. I love with idly powder mixed with gingelly oil.

Saturday, January 23, 2016



Dosa batter - 1 1/2 cups
Grated carrots - 1 cup
Finely chopped coriander, mint and spring onions - 2 tbsp
Salt and pepper or cumin powder to taste
Ghee - few tsps


Mix everything together except ghee.

Prepare dosa of desired shape. Add little ghee around the dosa.

When done on one side turn and let it cook. Serve hot as it is or with ketchup.

Chopped green chilies enhances the taste. If kids like to eat with green chilies chop and add 1.