Tuesday, March 14, 2017


Tapioca/ Maravalli kilangu
Salt to taste
Mustard seeds
Coconut scrapping
Finely chopped green chilies
Curry leaves

Preparation :
Remove skin of tapioca and cook in water with little salt.

Cook for 15 minutes until it is soft. Drain water and set aside.

Now heat oil in a seasoning pan and splutter mustard seeds. Now add free chilies and curry leaves.
Sprinkle coconut over cooked tapioca. Now pour the seasoning over.

Serve hot with chutney, meat or fish curry. Or as evening snack with black tea or coffee.

Thursday, March 9, 2017


Whole wheat flour - 2 cups
Freshly grated coconut - 1 cup
Salt to taste
Sugar - 1 or 2 tbsp

Mix salt with wheat flour and add water to prepare dosa batter.

Heat a tawa and pour one ladle batter.

Sprinkle some coconut and sugar to taste.

Allow to cook for about 1 minute. Fold and serve.

Sweetness of sugar, freshness of coconut and taste of wheat together gives a heavenly treat to the taste buds.

Tuesday, March 7, 2017


Eggs - 2
Brown sugar - 1/3 cup
Jowar flour - 1/2 cup
Almond flour - 1/2 cup
Apple small sized - 1
Lemon juice - 1/2 tsp
Orange juice - 1/4 cup
Melted butter - 1/4 cup
Baking powder - 1 tsp
Cinnamon powder - 1/4 tsp


Pre-heat oven to 180 degrees celcius.
Grind apple with lemon juice and orange juice.

Beat eggs with sugar until fluffy.

Mix jowar flour, almond flour and baking powder together.

Fold in this mixture to the egg mixture. Add apple paste, cinnamon powder and butter.

Fill in a greased and floured 18 cn cake tin.

Bake in preheated oven for 25 to 30 minutes.

After 10 minutes remove from the tin, cool and serve.

Wednesday, March 1, 2017


Paneer - 200 gms
Onion - 1 medium sized
Tomato - 2 medium sized
Ginger garlic paste - 1/4 tsp
Oil - 1 tsp to saute onion
Turmeric powder - 1/2 tsp
Coriander powder - 3/4 tsp
Chili powder - 1/2 tsp or little more
Garam masala - 1/2 tsp
Kasoori methi (dried fenugreek leaves) - 1 tsp
Salt to taste
Cashews - 6 numbers
Butter - 1 tsp + 1 tbsp

Dice paneer into 1 inch cubes.

Heat oil in a pan and saute onion until raw smell goes

Cool and grind to a paste. If necessary add some water.

Grind tomato to a smooth paste. It can be blanched in hot water, removed skin and then pureed. Another variation: Add diced tomatoes after onion is cooked and when tomato too cooked, cool and make a paste together.

Make a paste of cashews.

Heat oil in a shallow pan and slightly roast paneer, until golden color on all sides.

Place a pan in medium flame and immediately add 1 tsp butter. Add ginger garlic paste and add onion paste and tomato puree.

Allow to cook for a few minutes until raw smell goes.

Now add all masalas and allow to cook for about 10 minutes. Close with lid and let it cook.

Now add cashew paste and leave to cook for another 10 minutes or until a nice flavor releases.

Finally add roasted paneer and butter. Serve hot with roti, naan or poori.