2I got a surprise today. My parents are visiting and they got a bag full of goodies. One among them were rambutan. They remembered that I absolutely love this fruit. Parents the best. So even though I am sleep deprived, I have a messy house and a cranky toddler I have reason to be happy.

Enough of the talk. Let’s move straight on to today’s recipe. As mentioned in my previous post on quail eggs these are much better health wise than the regular chicken eggs

For those who are unaware of the benefits of quail eggs over chicken eggs, here is some pointers:

13% protein compared to 11 % protein of chicken eggs

140% vitamin B1 compared to 100 % of chicken eggs.

Quail eggs helps to fight allergy symptoms

Richer in phosphorous and calcium than chicken eggs.

Do not worry about the taste. You won’t notice the taste difference since there is none. Quail eggs taste the same as chicken eggs.


Quail Eggs – 5

Onion – 2 large

Tomato – 2 medium

Chilly Powder – 2 tsp

Coriander Powder – 1 tsp

Turmeric Powder – 1/4 tsp

Garam masala powder – 1/4 tsp

Mustard Seeds – 1/2 tsp

Ginger-garlic paste – 1/2 tsp

Coriander Leaves – 2 tblspn

Curry Leaves – 1 stem

Oil – 1/2 tblspn

Salt to taste


  1. Hard boil and peel the quail eggs.
  2. In a kadai heat oil.
  3. Splutter mustard seeds.
  4. Add thinly cut onions and salt.
  5. Saute on high heat till onions turn translucent.
  6. Add curry leaves.
  7. Add ginger-garlic paste and saute till the raw smell leaves.
  8. Lower the flame and tomatoes.
  9. Close the lid and let the tomatoes cook.
  10. Once the tomatoes are cooked mash them lightly with spoon.
  11. Make a well in the center of the kadai and add the coriander, chilly, turmeric and garam masala. Saute them lightly. Then mix it completely.
  12. Keep mixing for a minute till the masalas are nicely mixed.
  13. Take it off the flame and add the eggs in.
  14. Garnish with coriander leaves.

Serve this with rice, phulkas/ rotis/ chapathis or appams/idiappams. Enjoy your day through all the imperfections life throws us.



4This is a very simple recipe and it was introduced to me recently by my parents. I immediately fell in love with this preparation so much that whenever I buy okra I prepare this dish. You know how much I love dishes that are healthy, yummy and quick (in that order). My dad says health wise compared to green/red chilly, black pepper is more healthy.

2I have fallen in love with this spice which I ignored till recently. Pepper gives a unique flavor to the veggies. But the challenge is getting good soft okra. Most of the time the okra are hard or they become refrigerated and not used fresh. Hard chewy okras annoys me so much and it takes away the beauty of the dish.

Anyways, all the busy people out there do try this simple and real quick stir fry and let me know how you liked it.


Okra/ Lady Finger – 500 gms

Pepper Powder – 1 tsp

Mustard seeds – 1/2 tsp

Curry Leaves – 1 stem

Oil – 1 tblspn

Salt as per taste


  1. Slit okra lengthwise and cut into thin pieces (matchstick length)
  2. Heat oil in a kadai.
  3. Once hot, splutter mustard seeds.
  4. Add the okras and stir on high heat.
  5. Add in curry leaves.
  6. Stir at an interval of 30-40 seconds on high heat.The okra will become soft.
  7. Lower the heat and add pepper powder and salt.
  8. Keep stirring every 1 minute till nicely cooked. The texture you are looking for is soft okra.

Enjoy with hot phulkas ( chapathi, roti) or rice.




3Today we are celebrating 50th post of this blog. I have received lots of blessings and love from my readers and am truly grateful for that.God has helped me reach this milestone when I thought “What can I post that people won’t already know”, “I am a novice with photography and it won’t appeal to readers” and “How in the world will I manage my time with a little kid around”. But all thanks beautiful readers like you who have appreciated my efforts. Hold my hands as I walk food journey and together we’ll create magic.

So today’s post is a dessert post. Since mangoes are in season I wanted to try out this recipe.


Semolina/Rava – 1 cup

Thick Mango Puree – 1 cup

Sugar – 1 cup

Oil – 1/4 cup

Cardamom Powder – 1/2 tsp

Baking Powder – 3/4 tsp

Nuts of your choice


  1. Chop the nuts of your choice and keep aside.
  2. Powder the sugar and keep aside.
  3. Grease your pan with butter or oil nicely so the cake comes off easily.
  4. In a bowl take rava.
  5. Add powdered sugar, cardamom powder, baking powder, nuts  and mix well.
  6. Add oil and mix well.
  7. Add the mango puree and mix well so no lumps are formed. Let it sit for 15 minutes.
  8. After 15 minutes pour the batter into greased pan.
  9. Garnish with chopped nuts.
  10. Take the pressure cooker. Remove the gasket and the whistle. Inside place the cooker stand to give height.
  11. Pre-heat the pressure cooker on high heat for 5 minutes without lid.
  12. After 5 minutes, reduce the flame to low and place the pan slowly on the cooker stand. Be careful and use a tong to place and take the pan as the cooker will be very hot.
  13. Close the lid and let it bake for 20 minutes on low heat.
  14. After 20 minutes open the lid and check if the cake is cooked. Insert a tooth pick or knife and if it comes clean then your cake is cooked. Else cook it further.
  15. Once cooked take the cake out and let it cool down completely. C
  16. Cut in your desired shape and enjoy.




1During my growing up days no one would have even thought about preparing idli from other ingredients. The revolution we see in food industry is vast. As mentioned in my previous posts, people here are very much into oats. But I don’t like oats porridge. Hence I try to include oats in diet through different means.

This is a simple and quick Oats idli. The best part is no soaking , grinding and fermentation required. Have a go and try this for your breakfast.


Powdered oats – 2 cups

Rava – 1 cup

Yogurt/ Curd – 1 cup

Chopped Coriander Leaves – 2 tblspn

Oil – 2 tblspn

Shallots -2 medium

Roughly Curry Leaves – 1 stem

Mustard Seeds – 1 tsp

Asafoetida – 1/4 tsp

Baking Soda – 1/2 tsp

Salt as needed

Water as required


  1. Take powdered oats in a bowl along with rava, curd, coriander leaves and salt and mix well. Add water as required to make a smooth paste.
  2. In a tadka pan heat oil.
  3. Once oil is hot splutter mustard seeds.
  4. Add in chopped shallots and let it fry till light brown.
  5. Add asafoetida and curry leaves.Take it off flame and add it to the oats bowl.
  6. Mix well. Add little water to make thick batter of pouring consistency.
  7. Grease the idli plates. Heat the idli maker with water.
  8. Add the baking soda in the oats mixture and mix well.
  9. Pour the batter on the wells of the idli plate and steam it till a toothpick inserted comes out clean ( approx 6-8 minutes)
  10. Remove the plates and let it cool for 1-2 minutes.
  11. Now dip a sharp edged spoon in room temperature water.
  12. Use this spoon to take the idlis out by running it under the idlis.
  13. The idlis will come out smoothly without breaking or sticking to the plates.

Enjoy with peanut coconut chutney.


  1. You can add veggies like carrots, beans, beetroot to these idlis.
  2. If you like your tadka with lentils like gram dal or urad dal then add them too.
  3. You can also add chopped cashew to your tadka.
  4. If you like your idlis spicy then add chopped green chilli.4





1As a mother, I ensure that my kid has all kinds of fruits. But I don’t have them for myself. I think you should become selfish at these times. Along with taking care of your kids needs, every mother should think and plan for their health too.

I know it is easier said than done. But we have to try. I know many women post delivery due to lack or time or energy ignore their nutrition. I can relate to that. In fact most of us do not continue our supply of calcium tablets. Either we forget them in our busy schedule or it just stays at the back of our mind. It is crucial that we take extra measures to keep ourselves healthy and fit. If you have someone to take care of you and your needs, well and good. But if not then you must take charge of your life and take care of yourself and your kid.

You may think why I am talking so much about such a topic but I felt it is crucial. Post delivery women tend to loose weight and put on weight quickly. That is primarily due to irregular eating habits. And when everyone seems to be commenting on them, the mother still sticks to child’s needs first. She will be the first one to wake up and last one to sleep.

Post delivery, when I joined office back, I experienced extreme stomach and back pain at mid-morning. I never understood the reason. But incidentally one morning i was super hungry. And so before I started with the daily chore I prepared tea and had few biscuits with it. That day I didn’t get any pain. I repeated the same process next day and no pain.

That’s when I realized the fact that the pain was due to gastric problems. As a feeding mother you are drained of energy but also hungry. Waiting to eat breakfast at 10 AM worsens your health. Hence, it is a good idea to nibble on something in the morning before you get busy with your chores.

This recipe is a twist to your usual lemonade. As mentioned in previous posts chia seed is super food. Pomegranate is a added bonus to the Vitamin C provided by the lemon. Do try and let me know how it turned out.


Lemon – Half

Sugar – 1/2 tblspn

Salt – 1/2 tsp

Pomegranate seeds – 2 tblspn

Chia Seeds – 1 tblspn

Water – 1.5 cups


  1. In a blender take pomegranate seeds, sugar, salt and blend.
  2. Strain in a glass of water.
  3. Squeeze juice of lemon and add chia seeds.
  4. Mix well. Let it sit for 10 minutes till chia seeds are swollen.


  1. Based on your preference you can chill this drink.
  2. Increase the sweetness by sugar or honey.3


IMG_8477When I came to Kerala around five years back I noticed a revolution of oats supply here. People regularly have oats porridge with milk. Especially for babies and people with health reasons, oats have become a regular dish.

I am not very much into oats. But I know oats is healthy. How to make it yummy is always a challenge. I learned from experience that if kids suffer from constipation oats porridge is the best food since it is fibrous.

This is a simple oats porridge with caramelized apples and without milk. If your kid is used to milk then you can prepare it with milk. Some kids tend to have cough congestion with milk intake. Also milk is known to increase constipation.


Quick Cooking Oats – 1 cup

Sugar  – 2 tblspn or as per taste

Chopped Apple – 1/2 cup

Powdered jaggery – 1 cup

Cinnamon Powder – 1 tsp

Salt as per taste


  1. In a pan take oats, 2 cups water, cinnamon and salt. Bring it to a boil and cook for 2 minutes.
  2. Take it off flame.
  3. In a pan take thinly chopped apples and powdered jaggery.
  4. Cook on low flame.
  5. Remove from flame when the apples have become sticky and nicely caramelized.
  6. Add it to the oats and mix well.
  7.  Serve it warm

Oats porridge is quickly prepared and is soothing on a day when you have cough and cold. IMG_8478


3I am loving pancakes. I never thought I would be making pancakes. I never thought I would even taste pancakes. Once I had bought store bought pancake mix but didn’t like it much. Now I am making all sorts of pancakes.

This is wheat and oats pancakes. It will be kids favorite since I have added Chocolate.

I was not getting choco chips here from quite a few weeks. I still did not get choco chips. So I managed with dairy milk chocolate chopped up finely.

Recipe source here


Wheat Flour – 1 cup

Instant oats – 1/2 cup

Milk – 1 cup

Yogurt/Curd – 3 tblspn

Baking Powder – 2 tsp

Sugar – 2 tblspn

Olive Oil – 2 tblspn

Salt – 1/4 tsp

Chocolate Chips/ Chopped chocolates – As desired


  1. Take milk, curd, sugar, oil and salt in a bowl and whisk well.
  2. Take another bowl and add wheat flour, oats and baking powder and mix well.
  3. Add the wet ingredients into the second bowl and mix well.
  4. Add in desired amount of chocolate chips and mix.
  5. Heat butter in a pan.
  6. Pour a little batter on the pan.
  7. Once the bottom is golden turn and let it cook on other side.
  8. Remove from pan and start piling up.
  9. Serve hot with honey or maple syrup. Enjoy.


  1. Taste the sweetness of the batter as per your or your kids taste.
  2. You can replace olive oil with melted butter.
  3. Additionally you can add chocolate shavings on top.
  4. Try with white chocolate if your taste buds permit.2


IMG_8277A cool raita adds the dimension to a spicy biryani. Raita in India has so many variations. It is a cooling agent and very simple to prepare. It is getting wide popularity all over the world. I was surprise to hear Matt Preston talk about raita in Masterchef Australia.  This is a basic recipe of raita that I served with my mutton biryani.


Thick Curd/ Yogurt – 1 cup

Onion – 1 small

Tomato – 1 small

Green chilly – 1 small

Pomegranate – 2 tblspn

Coriander Leaves  – 1 tblspn

Salt to taste


  1. Take thick curd and whisk to make it creamy.
  2. Add little water based on how thick you want.
  3. Add chopped onions, chill, tomato, pomegranate, coriander leaves and salt.
  4. Mix well.

Keep it in fridge until ready to use. Stay tuned for more raitas in future posts.IMG_8278



2Sandwich. The age old quickie snack that appeals to almost everyone. You can fill your choice of stuffing. Nowadays you get different types of bread to. Nuts crusted bread. Whole wheat bread. Oats bread. Bran bread. Flavored bread. Honey bread. Italian bread.

When I was growing all I know about bread was white milk bread and tutty fruity bread. It used to be 7 Rs per pack. The pack cover had colorful diamond shapes. Does anyone recall such bread packets. The only bread recipes that was cooked at home was bread omelette or bread butter jam.

Anyways moving on to today’s recipe this is a simple stuffing of potato and green peas. I have used my Dates Chutney to give extra zing to the sandwich.


Bread Slices – 4

Potato – 1 medium

Frozen green peas – 1/2 cup

Chat masala – 1 tsp

Chilli powder – 2 tsp

Coriander powder – 2 tsp

Dry mango powder – 1 tsp

Pepper powder – 1/2 tsp

Fennel seeds – 1 tsp

Dates Chutney – 2 tblspn

Oil – 1 tblspn

Salt to taste


  1. Heat a kadai and add oil.
  2. Once oil is hot splutter fennel seeds.
  3. Add chopped potatoes and green peas and stir for 1-2 minutes.
  4. Add all the masalas, salt and 1/4 cup water.
  5. Close and let the potatoes and green peas cook.
  6. Once they are cooked if excess water remains let it evaporate by cooking without lid.
  7. Let it cool. Once cooled mash them nicely.
  8. Take 2 bread slices.
  9. Spread butter on one side of the bread slices
  10. On one bread spread this stuffing (on the non-butter side)
  11. On another bread spread the dates chutney generously.(on the non-butter side)
  12. Keep them both together and place it in a sandwich maker. If you do not have sandwich maker then you can toast it on tawa too.
  13. Once nicely toasted cut the sandwich as you like and serve.

Optionally you can add green chutney and/or cheese too. This sandwich is tangy, sweet and spicy that tingles your taste buds.3


2When you think paratha, a whole bunch options open up.I have been exploring so many types of paratha simply because it is easy, healthy and yummy. Growing up I just knew normal paratha, aloo (potato) paratha and gobi (cauliflower) paratha. But now there seems to be a paratha explosion where all types of parathas are made.

The best thing about paratha is it is a one dish. You need not necessarily require any side dish. Or you can have it with some curd, pickle or ketchup. Need not wait for long hours (fermentation) or has extra preparation (for side gravy ). This paratha is made from frozen green peas but if you get fresh ones then all the more better.

For Stuffing:


Frozen green peas – 1 cup

Chilli Powder – 2 tsp

Coriander Powder – 2 tsp

Dry mango Powder – 1 tsp

Roasted cumin powder – 1 tsp

Cinnamon powder – 1/2 tsp

Salt – to taste


  1. Steam the green peas till they are soft.
  2. Take them in a pan with all the spices and mash them properly so no lumps remain.

For Dough:


Whole wheat flour – 1 cup

Water – As required

Salt- As per taste


  1. Take salt in wheat flour and sprinkle little water.
  2. Rub around the flour and start kneading.
  3. Knead to tight dough and keep it aside closed for 15-20 minutes.

For Paratha:

  1. Take a small amount of dough and roll it to a small ball.
  2. Flatten it in your hand and add finely mashed peas stuffing.
  3. Bring together the sides of the dough to close the stuffing and pinch it.
  4. Lightly roll it into a ball between your hands.
  5. Start rolling out the dough in a board with the help of rolling pin.
  6. Heat a griddle and add the rolled paratha when hot.
  7. After a minute turn the paratha to cook the other side.
  8. Spread a teaspoon of ghee on the paratha and turn over.
  9. Spread a teaspoon of ghee on this side of the paratha and press the paratha for it to turn crispy.

Serve with curd or pickle or ketchup or with all. Enjoy.  3



3A real quick post and recipe. When you need burst of energy to sustain a few hours and you do not have time in hand this recipe will come to your rescue. This has the proteins from the quail eggs and starch from potatoes to instantly fill up your tummy.

For those who are unaware of the benefits of quail eggs over chicken eggs, here is some pointers:

13% protein compared to 11 % protein of chicken eggs

140% vitamin B1 compared to 100 % of chicken eggs.

Quail eggs helps to fight allergy symptoms

Richer in phosphorous and calcium than chicken eggs.

Do not worry about the taste. You won’t notice the taste difference since there is none. Quail eggs taste the same as chicken eggs. So have a go. Try it for amazing health benefits. Added bonus -15 minutes preparation only.I wish I had ring mold so i can give good round shape but nonetheless these pics also looks yummy, right?


Quail Eggs -2

Potato – 1 medium

Pepper powder – 1 tsp

Salt – to taste

Oil – to grease the pan


  1. Grease and heat a pan.Keep the flame on low.
  2. Place thinly sliced potato pieces in a circular shape as possible.
  3. Sprinkle little salt.
  4. Close with a lid and let it cook for a 30-40 seconds.
  5. Open the lid and break open 2 quail eggs over these potatoes.
  6. Sprinkle pepper and salt over them.
  7. Once the top is cooked turn them over to cook on other side.
  8. Remove it to a plate.

Enjoy it as it is or with ketchup or salad or toast. Do let me know how you liked it.


2I am delayed to post this recipe. I was planning to post this recipe for Eid. But my son is not keeping well. Hence not able to cook anything elaborate.

I always thought biryani is a complex recipe. But this cooker version is comparatively easier. Only the preparation time should be taken into consideration.I got it for lunch for couple of my colleagues and they loved it.

Hope you will try the recipe and enjoy the pictures. 1

Recipe source here


For Marination-

Mutton – 1/4 kg

Curd – 1 cup

Ginger Garlic Paste- 2 tblspn
Mint Leaves – 1/4 cup chopped
Coriander Leaves / Cilantro – 1/4 cup
Chilli Powder – 1 tblspn
Coriander Powder / Malli Podi – 1 tblspn
Turmeric Powder / Manjal Podi – 1 tsp

Garam Masala Powder – 1tblspn

Cumin Powder – 1 tsp
Salt to taste

For Biryani-

Ghee – 1/4 cup

Oil – 3 tblspn

Basmati Rice – 2.5 cups

Onions – 2 large

Tomatoes – 2 large

Ginger garlic paste – 2 tblspn

Coriander Powder – 2 tblspn

Chilli Powder – 1/2 tblspn

Garam Masala powder – 1/2 tblspn

Cumin Powder – 1 tsp

Turmeric Powder – 1tsp

Salt to taste

Water – 4 cups


  1. Wash and soak basmati rice for 30 minutes
  2. Marinate washed mutton pieces in all the ingredients mentioned under Marination. Keep them for 30 minutes.
  3. After 30 minutes add the marinated mutton masala in cooker and cook on high heat for 8 whistles. Lower the flame and cook for 15 minutes.
  4. Open the cooker after the steam has settled. Transfer the mutton in another bowl.
  5. In the same cooker add ghee and oil.
  6. Once hot add in onions and saute till translucent.
  7. Add the ginger garlic paste.
  8. Saute till the raw smell leaves.
  9. Add in tomatoes and cook till the tomatoes are soft.
  10. Add the masalas and mix well.
  11. Add in cooked mutton and drained rice.
  12. Add water and salt and bring it to a boil. Cover the cooker and let it cook on low heat for 15 minutes.
  13. Turn off the heat and let the steam settle.
  14. Once done, open the lid and fluff up the rice with a fork.

Garnish with fried onions and dry fruits. Serve hot biryani with cold raita.