Saturday, January 31, 2015

Vegetable White Kurma


I know most of you must have had Vegetable White Kurma in restaurants served as accompaniment for chapathi. For a long long time i have wondered how this creamy Kurma was made and at last found it thru a friend. Here is the recipe for the yummy, creamy and healthy Kurma with awesome aroma and taste. It is made by grinding coconut, cashews, fennel seeds, cinnamon, clove, cardamom and green chillies. This dish has beeny all time favorite and hope it becomes yours too...

Please try and give me your feedback in the comments...


For the raw ground paste

1 cup fresh shredded coconut
¼ cup cashews
1 clove
2 cardamom
1 inch cinnamon
2 tablespoon fennel seeds
2 green chillies

Boiled Vegetables

1 cup carrots
1 cup beans
1 cup potatoes
1 cup peas

Other Ingredients

2 tablespoon oil
1 teaspoon fennel seed
1 teaspoon cumin seed
2 sprigs curry leaves (optional)
1 medium onion, chopped
1 teaspoon salt
1 tablespoon cornstarch


Raw ground paste:

Grind all the ingredients with about 1-2 cups of water to a smooth paste.

Boil about 4 cups of mixed vegetables until 3/4th done and keep aside.

Heat the oil in a saute pan.
Add in a teaspoon each of cumin seeds, fennel seeds and 2 sprigs of curry leaves. Let it splutter.
Add in the chopped onions and salt. Saute till slightly brown.

Add in the ground masala paste and let it simmer in low flame for about 5 minutes.
Once the raw smell goes, after 5 minutes add the boiled vegetables.

Take a small cup and add a tablespoon of cornstarch or maida (All purpose flour). Add ½ cup water to it and mix well. 
Add the cornstarch mixture to the gravy. This helps in thickening the gravy.


Do not add the corn starch or maida directly as it may lump up.
Simmer for couple of minutes more.
Serve hot with roti or chapati.

Friday, January 30, 2015

Spinach And Cheese Egg Muffins


Most of us are in a rush at mornings and we always think it would be much better if someone makes breakfast for us. As always said breakfast is the most important meal of the day so make it most nutritious(easy and tasty too)...
Here's the best make ahead, grab and go dish which can be the best breakfast ever.


Eggs (1 egg per muffin)
Salt and pepper to taste
Spinach Leaves few (any veggie of ur choice can be included)
Cheddar cheese 1/4 cup(for 6 muffins)
Milk a splash
Oil to grease the muffin tray


Jus blend all ingredients togather and pour into greased muffin trays and bake for 20 mins at 350 f/ 180 c preheated oven. There you go... Your done for a week's breakfast.


These freeze well too.
Let them cool completely in the pan so it becomes easy to remove them.
If freezing jus reheat in the microwave and serve 

Amma's Fish Kuzhambu


One dish which I always fail to get the exact taste is my mom's fish curry...  Almost everyone love my mom's fish curry and all these years I have been trying to get the same taste as hers. But yesterday while I was talking to her I asked her the exact amount of ingredients thru video call( like a beginner) and here I am with the outcome jus as same as hers... Thanks ma...



Tamarind 5ogms
Tomato 2 large 
Onions 2 medium
Curry leaves a hand full
Chilli powder 2 -3 tbsp(adjust to ur taste)
Corriander powder 2 tbsp 
Turmeric powder 1/2 tsp
Salt to taste
Fish of ur choice(i used 6 fish)

To temper

Oil 10 - 12 tbsp (don't reduce as it changes the taste) 
Mustard seeds 1/2 tbsp
Cumin seeds 1/4 tbsp
Fenugreek seeds 1/4


Soak the tamarind and make very thin juice from it and keep aside.
Grind the tomato, onion and curry leaves in blender and add it to the tamarind water. 
Add the chilli powder, Corriander powder, turmeric and salt to the tamarind water and mix well.

Temper with the ingredients under "to temper" once done, add the tamarind juice mixture and let it boil, boil,boil till u see the traces of oil on the top and find the mixture nicely thick.

Now add the fish pieces and bring to boil and switch off the heat.

This fish curry tastes great when cooked in mud pot the previous day of consumption. 
Server with hot rice or idly or dosa... yummy

Thursday, January 29, 2015

Homemade Labneh


Labneh is the healthiest form of spread  and one of the tastiest also. The Labneh is also known as yoghurt cheese. This is a delicacy by itself but tastes great as a  spread on breads and crackers... 


yoghurt 1 kg
Spices of ur choice (I used dried dill leaves and chilli flakes)
Salt to taste
Olive oil for soaking the labneh


Using a cheese cloth strain the yoghurt for 15 hours minimum. Keep strainded in fridge if hot outside or can be hung outside.
After strained mix in all the spices and salt.
Store as it is in the fridge if using within 2 days or make them in to balls and soak them in olive oil.
This way it can be stored for 2 weeks.

Monday, January 26, 2015

Wheat N Jaggery Crepes



Wheat flour 1/2 cup
Rice flour 1/2 cup
Fresh Coconut grated 2-3 tbsp
Cardamom powder 1/2 tsp
Jaggery 1/2 cup
Water 1/2 cup
Salt a pinch


Mix all dry ingredients together and keep aside.
Mix the water and jaggery nd heat it till melted fully.
Strain the jaggery water to the dry ingredients bowl and add enough water to make the batter.
Heat a nonstick pan and spoon a ladle full batter to it.
Once done, flip it to the other side.
Serve hot.

Sunday, January 25, 2015

Cough Remedy in a Natural Way...



Honey 1 cup
Coconut oil 1 cup


Mix 1 part of coconut oil and honey till both are blended well now pour this mixture in ice trays and freeze for 20 mins or till hard. Remove from trays and store in fridge. Cures cough and improves immunity too...

Grapineacado Smoothie



Grapes 1 cup
1 medium avocado
Pineapple 1 cup
Almond meal 1 tbsp
1 orange
1 glass green tea
Jaggery 1 tbsp (only for sweet lovers)

Blend everything in a blender till smooth and enjoy...

Broccoli with Asian Garlic Sauce



4 cups broccoli florets (1 large bunch)
3 garlic cloves, minced
2 Tbsp. sesame oil
2 Tbsp. reduced sodium soy sauce or tamari
1/2 cup vegetable broth (I used chicken stock)
1 Tbsp. cornstarch
Optional: red pepper flakes


In a bowl, add garlic, soy sauce, broth, and cornstarch. Whisk to combine.

In a large skillet over med-high, add sesame oil and heat for a minute.

Carefully add broccoli florets.
Cook for about 4 minutes, stirring often to prevent burning.

Reduce heat to med-low, then and add garlic sauce. Stir well to coat.

Cook for about 3 minutes. Sauce will thicken and absorb into the broccoli.

Almond & Coconut Stuffed Parata




Wheat flour 2 cups
Salt to taste
Warm water to make soft dough


5 - 10 almonds coarsely ground
Coconut grated 1/2 cup
Sugar or jaggery to taste
Elachi powder 1/2 tsp


Make a soft roti dough with the roti ingredients.
Mix all the filling ingredients together.
Take a small size dough and make it flat to keep the stuffing.
Now seal the dough by covering the stuffing.
Roll it into roti's and cook in hot tava by smearing oil or butter as ur wish.

Soya Nuggets Keema Mattar


Tonight's dinner with phulka...
Great for sandwich stuffing and really a very healthy dish.


Soya Nuggets - 100 grams
Fresh or frozen green peas - ½ cup
Onion - 1
Tomato - 1(medium size)
Ginger garlic paste - 1 to 1 ½ tsp
Red chilli powder - 1 tsp
Corriander powder- 2 tsp
Garam masala powder - ½ tsp
Cumin powder - ½ tsp
Salt - to taste 

Coriander leaves - 1 tbsp (finely chopped)
Mint leaves - 2 to 3 springs


Boil the soya chunks in hot water for about 20 minutes or till it becomes soft.
Wash 2 to 3 times and squeeze the water completely.

Add the soya nuggets in mixer and mince or shred and keep aside.

Heat oil in a pan, add the finely chopped onion.
Saute till the colour changes after that add ginger garlic paste, cumin powder, red chilli powder and corriander powder.

Fry in a medium flame for a minute (If you think it is sticking to the pan add little water) then add tomato with salt. Saute till tomato becomes soft.

Now add the peas, mix well and add 1 to 1½ cup of water along with the chopped coriander leaves and mint leaves.

Allow to boil and add the minced soya nuggets and garam masala powder.

Close the pan with a lid and cook in a low flame for 5 to 10 minutes till the soya is cooked and oil separates.

Garnish with coriander leaves and serve hot with any Indian flat breads (roti, chapathi...) or use as a filling for Sandwich.

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Chettinad Nandu Rasam/ Spicy Crab Legs Soup


Best soup for the cold winter evenings...

Ingredients :

For Rasam :

8 medium sized Crabs / Nandu (only their legs)
10-12 pearl onions - chopped
2 small tomatoes - finely chopped
1 tbsp ginger-garlic paste
1/4 tsp turmeric powder
salt to taste
1 tbsp gingelly oil (sesame seeds oil)
1 tbsp fennel seeds (saunf)
2 cloves
1/2 cinnamon stick
10 curry leaves
1 tbsp chopped coriander

To Grind :

4 dry red chilies
4-5 black peppercorns (or) 1 tsp pepper powder
1/2 tsp cumin seeds (or) cumin powder
1 tsp coriander seeds
5 pearl onions - chopped

Method :

Dry roast red chilies, peppercorns, cumin seeds and coriander seeds for a min on low flame. Remove from the heat and allow to cool.
Grind it in a mixer to coarse powder.
Add chopped pearl onions and grind again without adding water. Keep it aside.

Marinate leg pieces with turmeric powder for 20 mins. Break the leg pieces using a pestle or cleaned stone  and keep aside.

Heat oil in a pressure cooker. Fry cloves and cinnamon. Add chopped onions and saute a while.

Add chopped tomatoes and ginger-garlic paste. Mash the pulp. Add leg pieces, ground masala paste and salt to taste.

Mix well everything and add 5-6 cup water. Close the lid and pressure cook for 8-9 whistles. Remove from the heat.

Once pressure settles, stir well rasam. Heat 1 or 2 tsp oil in a pan or kadhai. Temper fennel seeds and curry leaves.

Add rasam to it and allow to boil. Garnish with chopped coriander and serve hot.

You can sprinkle 1 tsp lemon juice at the time of serving.

Notes :

We are breaking the leg pieces of crabs so that the crab meat combines well with the masala.
You can store this rasam in refrigerator for 2-3 days. Before serving, reheat it and Enjoy :)

Raspberry jello cake


This raspberry jello cake is the perfect holiday dessert and is always a favorite with the kiddos. The moist sponge cake paired with the sweet-tartness of the raspberry mousse and fresh raspberries will win your crowd over. You can also get as creative as you want with this; changing up the jello and fruit - the possibilities are endless!


For the Raspberry Mousse:

6 oz package raspberry jello
8 oz tub cool whip, thawed in the fridge or 1 1/2 cup whipping cream whipped till nice and stiff

For the Cake Layer:

4 large eggs, room temp
½ cup granulated sugar
¼ tsp vanilla
½ cup all-purpose flour

For the Syrup:

½ cup warm water
2 Tbsp granulated sugar
1 tsp lemon juice

Topping Ingredients:

3 oz package raspberry jello
6 oz package raspberries


Start making the Jello Mousse:

In a large mixing bowl, combine 6 oz jello with 2 cups boiling water. Stir until dissolved then add 1 cup cold water (this is ½ of the cold water the package calls for). Let jello sit at room temp until just starting to set.

Note: If you need to speed set jello, you can refrigerate it for 10-15 minutes at the end or until the jello is syrupy and soft set.

How to Make the Cake & Simple Syrup:

Preheat Oven to 350˚F. Line the bottom of a 13x9 Glass baking dish with parchment paper. Don't grease the sides.
Beat 4 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, add ½ cup sugar and continue beating on high speed for 5 min until thick and fluffy. Fold in ¼ tsp vanilla.
Sift in ½ cup flour in thirds into the batter, folding it in between each addition. When mixing, scrape the bottom of the bowl to ensure you don't have pockets of flour hiding at the bottom. Fold until no streaks of flour remain; do not over-mix or you will deflate the batter. Spread batter evenly into lined glass dish and bake at 350˚F for 18-20 minutes, or until top is golden brown and springs back when poked slightly.
Remove from oven, cut away from edges, invert onto a cooling rack and peel back the parchment paper.
(Note: Let cake sit on top of the peeled back parchment paper to cool - I have found that sometimes it sticks to a cooling rack and can be hard to pry off after it cools down).
Rinse and dry the baking dish then return cooled cake back to the pan.

Combine the syrup ingredients:

½ cup warm water, 2 Tbsp sugar and 1 tsp lemon juice and set aside to cool to room temp. Brush the top of the cooled cake evenly with syrup.

Finish the Jello Mousse and Topping:

Once jello is starting to thicken and has a slight wiggle to it, beat in 8 oz cool whip or whipped cream.
Tip: If your mousse is watery, you should refrigerate it for 10-15 minutes until it's slightly thickened, but keep an eye on it so it doesn't set too much or it will be hard to spread.
Pour the mousse over the cake layer and spread evenly. Top with raspberries, pushing them down slightly into the mousse. Refrigerate 1 hour or until mousse is set. Meanwhile, start making your jello topping.
In a large measuring cup, combine 3 oz jello with 1 cup boiling water and stir until gelatin is dissolved. Add ½ cup cold water and let cool to room temp.
(Tip: Never pour warm jello over the mousse or you'll end up with a creamy layer on top)
Pour jello over the back of a spoon on top of the mousse refrigerate another hour or until fully set.

Strawberry Stuffed French Toast


Morning breakfasts are always the hardest to decide so i mostly stick on to peanut butter and honey sandwich, But at times i get bored of that and try something new and the result of that boredom is here in the form of strawberry Strawberry Stuffed French Toast...
I wish i get bored of my regular food often...LOL

Lets get Bored...


Soft Bread 4 slices(crust trimmed)
1 egg
3 tbsp milk
1/2 tsp vanilla
Fruit chunks for stuffing(i used strawberry)
Honey or sugar to taste
Butter for smearing the pan


Mix the milk, egg, sweetener and vanilla till nicely mixed and keep aside.

Cut the crust of the bread and roll it (if not soft then the rolling will be a hard time) nice and thin with a rolling pin (kids love to do the rolling part) align the fruit pieces to one side and roll the bread nice and tight.

If you find it hard to roll then just spread the fruit chunks on a flat bread and cover with another bread slice and continue.

Dip the bread rolls in the egg mixture and place in the buttered pans and fry on all sides.

Once done can roll in the cinnamon and sugar mixture and then serve.
If you wish for more sweeter version then you can just replace the fruit chunk with some jam.

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