Moong Dal and Sabudana Kheer



This is one of the easiest made Indian dessert,is ready in more than 20 minutes.

One of my personal favourite as I am not very fond of milk and products made up of milk.Here coconut milk is used instead of milk.

Ingredients :

1/4 cup Moong Dal ( skinless)

1/4 cup Sabudana (Sago Pearls)

1/2 cup grated Jaggery.

10 Cashewnut cut into peices.

1/4 teaspoon Cardamom powder

1 tbsp Ghee.

400 ml Coconut Milk

A pinch of salt

Method :

Soak the moong dal and sabudana (separately) in water for about 2-3 hours.

In a pan mix together soaked moong dal and half quantity of coconut milk along with one cup water.

Cook on medium flame for about 15 minutes or till the moong dal is half-cooked.Ado a pinch of salt.


Add the soaked sabudana and mix well. Add 1 cup water, stir well and cook till the sabudana and moong dal are completely cooked.

Add the rest of the coconut milk and stir well.

Add the grated jaggery and mix well till completely dissolved.

Keep stirring and cook for about 5 minutes.

Heat the ghee in a small pan and fry cashew nuts till they get light brown colour.

Add the ghee along with nuts  to the payasam.


Turn off heat and add the cardamom powder. Mix well.

Pour in glasses or bowls and serve warm or chilled.

Happy Cooking !!!




Caramel Popcorn


Popcorn is children’s all time favourite snacks and when they are coated with caramel…This is a perfect snacks for kids party.

Ingredients :

1 Packet Active pop corn.

4 tbsp Sugar.

1 tbsp Butter.

1 pinch Baking soda.

1/2 tsp Vanilla essence.

Method :

In a thick bottom pan empty packet of active popcorn, cover and keep on medium flame till all kernels are popped up, and the popping sound stops.Remove from flame and Keep aside.

In another pan heat sugar on low flame, once the sugar melts completely add 1 tbsp water, sugar will turn into brown syrup,

Now add butter and mix well.

Add vanilla essence,mix well.

Add baking soda, mix well.At this point the syrup will start thickening.

Pour this caramel syrup on prepared popcorns and mix vigorously.

Store in air tight container and serve as required.

Happy Cooking !!!


Instant Garlic Bread Sticks.


This is a perfect finger food, served with any kind of dip.These strips are crispy, buttery, herby and garlicky, all at one go.

Ingredients :

2 Pizza base or Pitta bread.

2 tbsp Butter.

1/2 tsp Mixed Herbs.

1/4 tsp Black Pepper powder.

1/4 tsp Chilli Flakes.

1 tsp Dried Garlic powder.

Method :

Mix all the spices and butter together. Keep aside.

Place the bread on a clean, dry surface cut it into strips,

Put the prepared topping on it and spread evenly.

Place the strips on greased baking tray and bake in a preheated oven at 200°c for 10 minutes.

Serve immediately with dip of your choice.

Happy Cooking !!!


Vegetable Crispy


This is a yummy chinese dish usually served as starters. Crispy vegetables coated with tangy sauce.Various vegetables can be used in this dish,here I have used potatoes, babycorns and capsicum… can also use Paneer, cauli flower, cabbage and carrots.

Ingredients :

6 Baby corns.

2 Capsicum.

2 Potatoes.

1 cup Maida

2 tbsp Cornflour

1/2 tsp Black pepper powder.

Salt to taste.

Oil for frying

For Sauce:

2 tbsp Oil

1 tbsp Garlic ( finely chopped )

2 tbsp Onion chopped

1 tbsp Red chilli sauce

1 tbsp Soya sauce

2 tbsp Tomato Ketchup

1/2 tsp Black pepper powder.

1 tbsp Cornflour dissolved in 1 tbsp water.

Salt to taste.


Mix cornflour, maida, salt and pepper powder in a bowl with enough water to make a thick batter. Keep aside.

Cut all vegetables in 1 inch cubes or strips.


Keep soaked in salt water for 10 minutes.Drain, pat dry and add to batter, mix well till all the vegetables are coated well.


Heat enough oil in pan and deep fry vegetables till cooked and crisp.Drain on absorbant paper and keep aside.


For the  sauce heat oil in a pan, add garlic sauté till light brown now add oninons sauté for another minute.

Add soya sauce, chilli sauce and tomato sauce, stir for a minute, add pepper powder and salt.Mix well. Add 1 cup of water, let it come to boil, now add Cornflour dissolved in water, stir well.


Sauce will start thickening, add fried vegetables and stir fry on high flame till all the vegetables are well coated in the sauce.


Remove in serving dish and serve hot.

Happy Cooking !!!



Nachani (Ragi or Finger Millet) and Brown Rice Ghavna.(Crepes).


India is the highest producer of nachani, yet only few people are aware of its health benefits.

Nachani has very high  calcium contents as well as fibre and is also gluten free.One should try to incorporate nachani in various forms in our daily diet.This Ghavna recipe can be had for breakfast with chutney or  it can replace roti/chapati in lunch/dinner.

Ingredients :

2 cups Nachani.

1 cup Brown Rice.

1/2 cup rice aata.(Optional)

1 tsp Salt.



Wash and soak nachani and brown rice in 4 to 5 cups of water for 8 hours.

Grind the saoked nachani and  rice into fine paste.Add rice flour,salt and water to adjust the consistency.Consistency should be like that of buttermilk.As per my mother in law adding of rice flour helps in making crisp ghavans,but my mom makes it just with rice paste.

Usually a special griddle called Bhide is used to make these,but same can be made in non stick pan also.

Cut one onion into half and pierce a fork in it.Use this to grease the griddle with oil.Alternately a tissue paper dipped in oil or silicon brush can also be used.

Heat the griddle on high heat,stir and pour the batter spreading on the griddle.Cover with a lid.

Lower the heat and let it cook till it leaves side and becomes crispy(No need to turn and cook on other side).

Remove on banana leaf or cotton cloth.Fold only after it cools down or will stick together.

Repeat the process to make another ghavan.

Serve hot with chutney of your choice.

Happy Cooking !!!


Vegetable Manchurian Fried Rice


This is a one meal chinese dish.Easy and fast to make and yummy to taste.

For The Vegetable Balls:

3 cups finely chopped vegetables(cabbage,carrots,cauli flower)

3 to 4 clove of garlic

2 invh piece of Ginger.

2 tbsp cornflour

Salt and Black pepper powder to taste.

1 tsp Soya sauce.

oil for deep-frying

For The Sauce

1 tbsp Garlic (finely chopped)

2 tsp finely chopped Ginger.

2 tbsp chopped Spring onion greens.

1 tbsp chopped Capsicum.

1 cup Vegetable stock or water.

1 tbsp Soy sauce

1 tbsp Cornflour mixed with 1 cup of Water.

1  pinch of Sugar

2 tsp Oil.

Salt to taste

1 tbsp chopped Spring onion greens for garnishing.

For the Rice:

1 cup Long grain Rice.

2 tbsp Capsicum chopped in small cubes.

2 tbsp spring onion chopped finely.

2 tsp Ginger-Garlic paste

1 tbsp Soya sauce.

Salt and Pepper powder to taste.

Method :

For the vegetable balls:

In a food processor,chop together all the vegetables, ginger & garlic.


20130221_174505Remove in bowl,add cornflour,soya sauce,salt and pepper mix well.

20130221_174611Sprinkle little water if required.

Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.

Deep fry in hot oil until golden brown.


Drain on absorbent paper and keep aside.

For the sauce :

Heat the oil in a wok or frying pan on a high flame. Add the garlic and ginger ,stir fry over a high flame for a few seconds.

Add chopped spring onions green and capsicum stir fry for a minute.

20130221_183741Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.

20130221_183933Once the sauce thickens,add fried balls,simmer for 2 minutes.

Remove ina bowl and keep aside.

For the Rice :

Wash & soak rice for half an hour in 2cups of water.

Drain and keep aside.

Heat 1 tsp oil in a pan,add rice and cook till 3/4 th done with 1 1/2 cup boiling water.

Once cooked,remove in a plate and spread with help of fork to avoid lumping.

20130221_173135Heat oil in a big wok/pan.

Add ginger garlic paste,stir for 2 minutes,add spring oninons and chopped Capsicum,  stir on high flame for 2 mins.

Add soya sauce.Mix well.

Add cooked rice,salt and pepper.Mix well.

Stir fry for 2 to 3 minutes.

Remove in a serving bowl, make a well in betwen,add prepared manchurian gravy, garnish with chopped spring onion greens and serve hot.

Happy Cooking !!


Tomato Soup


This is a recipe of authentic tomato soup followed in hotels.usually I mix all the ingredients together, cook for 3 whistles and purée. ….soup ready.


1 tbsp Butter

6 big Tomatoes

1 big Onion, chopped roughly

1/2 tsp Garlic, Chopped roughly

 1 tbsp cornflour dissolved in 1 tbsp water.

1/4 cup Cream

1 tbsp Sugar

1/2 tsp Salt

1/2 tsp Red chilli powder

Black pepper  to taste

Water – 1 + 2 cups


Boil 3 cups of water in the deep sauce pan. When boiling, drop washed whole tomatoes in the boiling water. Cover with lid. Switch off the gas stove. Let it sit for 2-3 minutes.Drain the water out. Take them out in a plate and peel the skin off the tomatoes. Discard the peels.

Chop the blanched and peeled tomatoes roughly.Keep aside.

In a pan heat butter,add garlic and sauté for 4-5 seconds on low heat, till slightly pinkish. Add onions to the pan now. Sauté for 3-4 minutes on medium flame, till they are soft.

Add chopped tomatoes to the pan,Add 1 cup of water. Cover the lid and cook on medium flame for 7-8 minutes or till tomatoes are soft and cooked.

Now switch of the gas and add 2 cups of cold water.let it stand for 10 minutes. Once cooled blend this mixture in a  mixie to form soft purée.Now strain the purée through a sieve .

Put the puree in a pan back on medium fire. Add dissolved Cornflour, salt, red chilli powder,black pepper and sugar to it. Stir it well. Bring it to a boil and then simmer and cook for 3-5 minutes more. Stir 1/4 cup of cream and stir.

Cook on medium lower flame for 2 more minutes.Remove in serving bowls, garnish with crutons and serve hot.

Happy Cooking !!!


kerala Chutney


I am lucky enough to be a part of whatsapp group which is created with only purose of sharing recipes.This recipe was posted by chef Kedar on the group, today I had made brown rice dosa for dinner so for a twist tried this chutney and it turned out yummy…especially the tadka with coconut oil gives it a distinct taste.Goes well with any type of Dosas or idli.

Ingredients :

1/2 cup grated Coconut.

1 tbsp Onion chopped.

2 tbsp Dale(Roasted Bengal Gram).

2 dry Red Chilles.

1/2 tsp Ginger-Garlic paste.

1/4 tsp Black Pepper powder

Salt to taste.

For Tempering:

1 tbsp Coconut oil

1/2 tsp Mustard seeds.

1/2 tsp Urad Dal.

8 Curry Leaves.

1 tbsp Onion chopped.

1 Dried Red Chilli.

A Pinch of Asafoetida.

Method :

In a mixie jar, mix together coconut, onions,dale, ginger garlic paste, red chillies , pepper powder and salt.


Grind to a smooth paste adding 1/4 cup water.

Remove in a bowl and keep aside.


In a tempering pan, heat 1 tbsp Coconut oil, add mustard seeds, let it crackle, then add Urad Dal, fry it till golden brown in colour add asafoetida.

Add curry leaves,Red chilli and chopped onions, saute till light brown in colour.


Add this tempering to the red coconut chutney.

Mix well.

Serve this chutney with any type of Dosa, Idli, vada.

Happy Cooking !!!



Bharli Vangi (Stuffed Brinjals)



Bharli Vangi is a long awaited dish to be posted here, on special demand by almost everyone who has tasted it.Of course this is Meena Aai’s special recipe, but with time I have also mastered it.This is easy to make and quick to finish dish, you can have it with anything, but goes well with tandul bhakri (Rice roti ).Here goes one more secret from my mom’s kitchen…..Sanjana, especially for you.

In this recipe small variety of Brinjals/eggplants is used.


10 small Brinjals.

5 small sized Potatoes.

2 Onions finely chopped.

20 Cashewnuts (soaked in water for half an hour).

1 cup Vatan (refer Glossary)

1/4 tsp Asafoetida.

1 tbsp Malwani masala.

1/4 tsp Haldi powder.

1 tbsp Jaggery (grated).

1/4 tbsp Tamarind pulp.

2 tbsp Oil.

Salt to taste.


Wash the brinjals, slit them on 4 sides without breaking them, soak them in salted water for 20 minutes.

Wash and cut potatoes into 4 pieces lengthwise. (With skin).

Add them to salt water.

Soak cashewnuts in water for half an hour.

In a big pan mix together Vatan, malwani masala, haldi powder, grated Jaggery, tamarind pulp and salt.keep aside.

Drain cashewnuts and keep aside.

Remove brinjals and potatoes from water, pat dry, stuff prepared masala in slits of each brinjal, finish all brinjals in same way, and keep soaked in prepared masala, add potatoes  and cashewnuts to prepared masala.

Keep aside.

In a thick bottom pan,heat oil, add asafoetida and onions, stir fry till onions become translucent.

Now add stuffed brinjals, potatoes and cashewnuts along with all the masala paste.

Mix with light hand, cover and cook on slow flame for 15 minutes or till potatoes are cooked.

check for salt, add if necessary.

Remove in a serving bowl and serve hot with roti of your choice.

Happy Cooking !!!


Mirchi Pakoda (Chilli Friters)


Few years back I was posted in Chennai for few months, I have memories of having these pakodas on Marina beach, there are stalls selling these pakodas, which are freshly fried and tastes yummy….So whenever I feel nostalgic, I make them at home and now Shonty is also fond of it.


6 Bhavnagri Chillies.

1 cup Besan

1/2 tsp turmeric

1 tsp red chilli powder.

1/4 tsp Ajwain.

Salt to taste.

Oil for frying.


Wash and slit chillies length wise.

Rub salt and keep aside For 20 minutes.

Wash , pat dry and keep aside.


Add salt,turmeric powder,ajwain and chilli powder to besan.

Make a thick batter adding water as per requirement.

Heat oil.Add 1 tbsp hot oil in besan batter and mix well,this helps in making crisp Pakodas.

Dip few chillies in prepared batter and fry in hot oil on medium flame till they turn crispy.

20180318_131636Remove on absorbent(tissue) paper  to drain any excess oil.

Serve hot with tomato ketchup.

Happy Cooking !!!