1Being south Indian means we often have idli/dosa at home. And having the regular chutney with it can be boring. Both for the cook as well as the eater. Hence it is necessary to have variety of chutney options in hand. Also it is a good practice to include all types of veggies in all ways possible.

This is a quick chutney using the long green brinjal. The texture of brinjal after it is cooked is velvety and smooth which is apt for a chutney.Best thing is it is difficult to identify the brinjal in this chutney.

Recipe Source here


Brinjal – 1 long green one

Garlic – 3-4

Red Chilly – 2-3

Urad Dal – 1 tblspn

Turmeric powder – 1/4 tsp

Tamarind – 1 small lemon size

Jaggery/ Sugar  – 1 tsp

Oil – 1 tsp

Salt to taste

For Seasoning/ Tadka:

Oil – 2 tsp

Mustard seeds – 1/2 tsp

Shallots – 1-2

Urad Dal – 1 tsp

Asafoetida – 1/4 tsp

Curry Leaves – 1 stem


  1. In a pan add little oil, add chopped garlic, red chilly and urad dal and toss it till golden brown.
  2. Remove it and blend it in blender with little water.
  3. In the same pan add 1 tsp oil and saute the chopped brinjal.
  4. Add turmeric powder and salt.
  5. Once nicely sauteed, add little tamarind water and cook the brinjal till soft and mushy.
  6. Add it to the garlic-red chilly- urad dal mixture with jaggery and blend it till smooth. Add more tamarind if required.
  7. In a tadka pan, heat 1 tsp oil.
  8. Once hot splutter mustard seeds.
  9. Add urad dal.
  10. Add finely chopped shallots and fry them till golden brown.
  11. Add asafoetida powder and curry leaves.
  12. Pour them over the chutney and mix well.

Enjoy with idlis or dosa.3





1Hello Readers. How are you? Are you eating well? And most of all are you enjoying cooking now a days? Well I am. I am glad to share tried and tested recipes here and when I hear from you that it was successful it boosts my confidence to try more. Today’s recipe is super quick, super moist and super delicious banana chocolate cake.

I know you would rather like to jump directly to the recipe but I would anyways narrate the story behind me making this cake. So after this tiresome day in office while I was travelling home I realized that there is no snack left in house to pack it in my son’s tiffin box the next day. That’s when I started planning and searching, when I thought why not make cup cakes that I have been yearning to try from so long now. Hence I decided to try this recipe.

3As I mentioned in my banana pancakes post that I had got lots of bananas from home. Thankfully I have wasted none. Some I shared and some I used in dishes like this one.

I got this cake to my office and everyone just loved it. So do try it out. It won’t take much of your time and the end result will be finger licking good. Ohh I forgot to tell. Those who are non-bakers and have not baked in oven this recipe is just for you. This cake is baked in pressure cooker in ten minutes.

I hope the below picture gives you an idea of how fluffy and soft the cake was.4


Bananas – 3 ripe ( I used palan thoda)

Oil – 1/2 cup (I used Olive oil)

Eggs – 2 small

Sugar – 1/2 cup

Cocoa Powder – 3 tblspn

Flour/ Maida – 225 gms

Baking Soda – 1 tsp


  1. Take a bowl. In that bowl sieve flour, maida and baking soda.
  2. In another bowl beat eggs lightly.
  3. Add oil to it and mix properly.
  4. In a blender add chopped bananas and blend till smooth. (Optional : if you want chunky bits in cake then you can just mash the bananas with fork)
  5. Add the banana mixture in the flour mixture.
  6. Add the egg + oil mixture to the flour mixture.
  7. Add sugar and start folding with a spatula.
  8. Fold properly till there are no lumps and the batter is smooth.
  9. Place a small stand in pressure cooker and pre-heat the pressure cooker on high heat for 5 minutes without lid.
  10. Grease a cake tin properly with butter.
  11. Pour the batter in the cake pan. Pour only till 3/4 of the pan.
  12. Holding the pan with both hands, lightly tap the pan on the counter top to release any air bubbles in the batter.
  13. Now carefully place the pan on the stand in the pressure cooker.
  14. Close the lid. DO NOT use gasket (black ring) or the whistle.
  15. Bake on high flame for a minute.
  16. Then lower the flame to medium low and bake for 10 minutes.
  17. Open the lid and insert a knife, spoon or toothpick to check if the cake is done.
  18. Decorate as you like.

I had also made these cute cup cakes for my son’s tiffin. Do try and let me know if you liked this recipe.  56


4You may be wondering why am I posting such a simple and very popular recipe. Well there are many types of scrambled eggs prepared across the world and this is the way how my mom and I prepare it.

I would also take this opportunity to thank one of my closest friends in office who has supported and cheered me to start this blog. She saw the fire in me for my passion and helped it glow further. Karthika if you are reading this, I am very grateful to you dear friend to encourage me and support me in every way possible. Karthika is a sweet person who whenever she goes out shopping and sees props that I may like or I can use for my photographs she calls me and purchases them for me.

The pan that you see in this pic is bought by her. That’s why you got these lovely pictures. Anyways coming back to today’s recipe, this dish is prepared whenever we are running out of vegetables. It is a delicious recipe to have with roti or even rice. You can have it for breakfast, lunch or even dinner.

The special ingredient in this dish is fennel seeds (perunjeerakam). In Indian restaurants or parties fennel seeds are served since it aids in digestion and cools the stomach. Adding this spice in this dish not only gives it distinct taste with its little sweetness but also helps in digesting the egg.


Eggs – 3

Onion – 1 medium

Ripe Tomatoes – 2 big

Chilly Powder – 1/2 tblspn

Turmeric Powder – 1/2 tsp

Fennel Seeds – 1 tsp

Curry Leaves – 1 or 2 stems

Mustard Seeds – 1 tsp

Oil – 1 tblspn

Salt to taste


  1. Heat oil in a kadai.
  2. Splutter mustard seeds.
  3. Add chopped onions and saute till translucent.
  4. Add curry leaves.
  5. Add chopped tomatoes.
  6. Close with a lid and cook till the tomatoes are soft and mushy.
  7. Add turmeric and chilly powder and saute for a minute.
  8. Break the eggs and start scrambling. Season with salt.
  9. Keep stirring at 30 seconds interval.
  10. Keep breaking big chunks into smaller ones.
  11. Cook till the eggs are cooked and the water content has disappeared.
  12. Add fennel seeds and mix.

Serve hot.



2When we return from our native we usually we get coconuts and bananas. Now bananas becomes black and mushy soon and no one likes to eat them as such. So what other option is left than to use it in cooking and finishing it off than throwing it away. So I made banana pancakes.

This pancake is sweet enough to be eaten as it is. Since it has cake like texture kids love it have it without any syrup.


Flour – 1 cup

Mashed Bananas – 1 cup (approx 2 small bananas)

Sugar – 2tblspn

Baking Powder -2 tsp

Milk – 1cup

Salt – a pinch

Butter – 3 tblspn + extra while serving

Egg – 1


  • Melt butter in a pan.
  • Take a bowl and add egg, sugar, milk and butter and beat till it is slightly fluffy.
  • In another bowl take mashed bananas.
  • Add in flour, salt and baking powder. Add this to the egg mixute and mix so no lumps form.
  • Heat a tawa/griddle and once hot grease it with butter. (if using non-stick then no need)
  • Pour a ladle full of batter on tawa and slightly spread in round form. (If you are unable to spread no worries)
  • Cook on medium and when bubbles form on top flip the pancake to cook on other side.
  • After a minute remove from griddle and repeat the same process to make more pancakes.
  • Serve the pancakes with syrup, jam, butter, fruits or honey or just as it is.

Soft, fluffy and light pancakes are ready to be stacked up.1



6Did you notice the title. I didn’t use the english translation of the title as I usually do. The reason is because idli and dosa is now world famous. Especially ghee roast, masala dosa are very popular.

My mother makes delicious, hot and crispy masala dosa. My brother and myself gets it fresh off the tawa and on to our plates. Although easy to make it can be time consuming.


Dosa Batter – 3 cups raw rice + 1 cup urad dal + 1/2 cup cooked boiled rice nicely blended

Salt water – 2 tblspn salt in 1 cup water



  1. Heat a dosa pan.
  2. Once hot, dip a brush in salt water and spread it on tawa.
  3. Pour one ladle of dosa batter and spread it in clockwise direction thinning it out.
  4. Wait for 30-40 seconds.
  5. Now add few drops of oil around the dosa.
  6. Wait another minute and you will see the dosa crisping up and browning.
  7. Add the masala and spread it as shown.
  8. Flip half of the dosa over other side.
  9. Serve it on a plate.



  1. Cook the dosas on medium flame. But keep lowering the flame after every 2-3 dosas as tawa tends to get hot. Pour the batter on low flame.
  2. After every 2-3 dosas, the dosa tend to stick on tawa.  Brush the tawa with oil/ghee before sprinkling the salted water.
  3. The batter spreading action with the ladle does not make even dosas. Hence, while spreading out the masala spread the dosa evenly.
  4. Add the masala as soon as you see browning spots. Keep the dosa open will make it dry.
  5. Release the dosa from all the sides before half folding it. This will allow you to easily flip the dosa.
  6. Be generous with ghee/oil. It is the essence of a good crispy dosa.



5This cutlet is commonly found in restaurants and tea shops here. It is a tea time snack made with minced beef with masalas. It is my mother’s recipe and a good one. The outer is crispy while the insides are soft. It makes a good tea time snack.


Minced Beef – 1/2 kg

Potatoes – 2 big

Onions – 2 medum

Ginger – 1 inch piece

Garlic – 6-8

Shallots – 5-6

Coriander Powder – 2 tsp

Chilly powder – 1.5 tsp

Cumin – 1 tsp

Fennel Seeds – 1/2 tsp

Mace – half a piece

Cinnamon – 5 cm piece

Cloves – 2-3

Black Pepper – 3-4

Green cardamom – 3-4

Poppy Seeds – 1/4 tsp

Turmeric Powder – 1/4 tsp

Curry Leaves – 1-2 stems

Bread Crumbs for coating

Beaten egg – 1 to 2


Salt to taste


  1. In a pan take coriander powder, chilly powder and cumin and roast on low flame. Roast till a nice aroma comes. Do not let it burn.
  2. Remove from flame and  add cloves, pepper, cardamom, poppy seeds, cinnamon, mace and fennel seeds and mix well. Keep it aside for cooling.
  3. Boil potatoes, peel and mash them well.
  4. In a kadai, heat 2 tblspn oil.
  5. Add chopped onions and saute well.
  6. Meanwhile take the contents of the pan in a blender along with ginger, garlic and shallots and blend. Add little water to blend it properly like a smooth paste.
  7. When the onions in the kadai turn translucent add in curry leaves.
  8. Add the blended paste and saute well.
  9. Add in minced beef and salt and mix well.
  10. Let it cook on low flame.
  11. Add little water if required.
  12. Once the beef is cooked if there is excess water then let it cook off on open heat.
  13. Once cooled mix them well with mashed potatoes.
  14. Make small balls and then flatten it on your palm.
  15. Keep your oil ready for deep frying.
  16. Take the cutlets and dip both sides on beaten egg.
  17. Now roll them in breadcrumbs.
  18. Deep fry them till done.
  19. Drain them on kitchen towel.

Serve hot with ketchup.61




Have you heard the story of the spider who tries to weave his web. He falls down umpteen number of times but still stands up and tries again until he builds up a beautiful web.

You may be asking why am I narrating this kids story. Because these stories are what prepares you for life. I have been wanting to bake breads, biscuits at home. But because of ‘n’ number of times my microwave has tripped of my meter as soon as I put it in convection mode, I was almost dejected. Still a voice deep down my heart convinces me to try again. In a pressure cooker. So I got up searching and found a recipe. Yay. But is that it? Again I struggled to pull up my guts to try. You know how saddening is the feeling when you make something from all your heart, energy and ingredients and when it flops to just discard it.

So last weekend, I was preparing my mind to try this recipe. I read the recipe many times. Saturday went by. Then Sunday by afternoon after finishing other chores, I was again deciding whether I should go for it. Then somehow on a whim I decided to go for it.

The original recipe asked to place the bread pan on a closed bowl full of water in the pressure cooker filled with water. So when the water started boiling and the bowl started tilting and making noises I got scared. I tried adjusting the bread pan but it was shifting from one of the cooker to the other. I thought this isn’t gonna give even cooking. Frustration seeped in and I switched off the flame.

But somehow I was reluctant to let it go. After all I was doing it for my family and my son. So I removed the bowl and placed a small stand and on it placed the bread pan. And tried to bake with fingers crossed. I was walking from hall to kitchen waiting for 20 minutes to be over and finally see the end product.

And the end product was successful. Yay. Next time I am gonna bake a completely healthy wheat bread and take more pictures so it is easy for your experience.

So go ahead and give it a try. Ping me or comment if you have questions. Happy to help.

It is okay if you do not have bread loaf pan (rectangular). If you have regular cake pan that fits properly inside your cooker that would do too.


All purpose Flour/ Maida – 150 gms

Wheat flour/ Atta – 100 gms

Oats Flour – 50 gms (powder the regular quick cooking oats in blender)

Olive Oil/ vegetable Oil – 3 tsp

Baking powder – 1 tsp + 1/4 tsp

Sugar – 1 tsp

Salt to taste

Water as required

Butter as required


  1. Sieve maida, wheat flour, baking powder into a bowl.
  2. Add oats flour, sugar and salt and mix well.
  3. Add olive oil and mix well.
  4. Using little bit of water knead it to a dough. Don’t overwork the dough. It should not be sticky nor it should be very dry.
  5. Shape it in a bread loaf form.
  6. Grease your pan with butter and place the bread loaf in.
  7. Heat your pressure cooker with 2-3 cups of water. (Based on your stand size and your pressure cooker. The water quantity should be such that it should boil till your bread it baked and not get completely evaporated. )
  8. Place your stand inside the pressure cooker such that the stand is just submerged.
  9. Keep the pressure cooker on high flame.
  10. Wait for 2 minutes.
  11. Now place your bread loaf pan on the stand. (be very careful while placing or removing the pan as to not burn your hands. Make use of mittens or tongs)
  12. Take the pressure cooker lid and remove the gasket (it is the black rubber ring). Also remove the whistle.
  13. Place the pressure cooker lid on and bake on high heat for 20 minutes.
  14. After 20 minutes open your pressure cooker and insert a spoon or knife. If it comes out clean it is baked.
  15. Switch off and bring out the pan to cool.
  16. Let it cool completely before slicing it.


  1. After the bread is baked the top will look like it is gooey from top. Don’t worry after it is cooled it will look fine.
  2. Since it was my first attempt I did not add nuts or dry fruits.
  3. Keep watching on the pressure cooker. If the slight hissing sound from the whistle nozzle disappears that means the water in the pressure cooker has evaporated and the bottom may start burning soon. Open the pressure cooker and add some water in that case.
  4. The brown crust will not be achieved in this type of baking. But in any case most people don’t like them.

Do try it and let me know how it turned out. Next time I am planning to avoid maida and include banana. Do tune in.img_0526

PS: I am not very happy with the pictures. Next bread recipe I will include more and good pictures.




4Parathas are so versatile that you can try any combination and it will be a success. Today there are restaurants just dedicated to parathas. And why not. When it gives you dose of energy with good nutrients to kick off your day fabulously then who complains right?

These days radish or mooli is in season. Radish comes in different shapes. This recipe calls for  lovely long slender white radish that has a peppery taste to it. When it is made as a paratha it gives a distinct flavor. Up north this is a regular breakfast option.

3Radish contains essential fibers and calcium, copper and potassium. And for the health conscious this is a good way to avoid aloo paratha and replace it with mooli paratha. Do try it and let me know if it tickles your taste buds.


Radish – 1 long

Ajwai/ Carom seeds – 1 tsp

Chilli Powder – 1 .5 tsp

Amchur/ Dry Mango Powder – 1/2 tsp

Cumin Powder – 1/2 tsp

Salt to taste

Ghee/ Oil – to toast the paratha

Wheat Flour – 1 cup


  1. Peel and grate radish.
  2. Add raddish and other masalas with wheat flour and bring it together with a little water to form a tight dough.
  3. Heat a griddle/ tawa.
  4. Make a small ball of the dough.
  5. With the help of little flour start rolling out the dough.
  6. Once the parathas are rolled out thinly place them on hot tawa.
  7. Toast on both sides with ghee.

Serve hot with spiced yogurt and pickle. 1




3You know, we are driven by our fears so much that we often refuse to even try. One of my fears is baking. Especially since my microwave oven has some electric problems I am scared to try baking after 2 failed attempts. But you shouldn’t limit yourself. I always wanted to bake my own bread and I am glad I was successful this weekend. I baked multi-grain bread in pressure cooker. Yes you heard it right. Will post this recipe soon.

1Anyways today’s recipe is a pasta dish. A very famous one. Pasta with white sauce. Often people ask me if it is good to feed toddlers pasta or not. Well I use durum wheat pasta which I feel is comparatively safer than the maida/ flour one. Secondly, since I make pasta once a month I feel it is fine. It is much much better than store bought junk food that our kids are exposed to these days.

This pasta dish is also very simple and yummy. Next time I will prepare a non-veg version of the same. Try this out and your kids will love it.


Spaghetti – 2 cups cooked al dente

Maida/ Flour – 1 tblspn

Milk – 4 tblspn

Black Pepper Powder – 1 tsp

Chilli Flakes – 2 tblspn

Oregano – 1/2 tsp

Butter – 1 and 1/2  tblspn

Mixed herbs – 1/2 tsp (optional)

Cheese Grated (optional)

Salt – to taste


  1. In a pan heat butter.
  2. Add flour and saute till the raw smell leaves. (this would take 30 sec approx.)
  3. Add milk and cook till it thickens.
  4. Add pepper powder, herbs, chilli flakes and cooked pasta.
  5. Toss well so the sauce is nicely coated to the pasta.
  6. Top it with grated cheese.

Till next time enjoy. 2


1Kids need all types of variety food. They get easily bored of regular food. Especially when they are home evening snacks need to be special. For busy moms we always struggle to balance out the nutrition and the taste value we provide to our kids.

Vermicelli pakoda is a recipe I came across here and found it amusing. It is a rare type of pakoda that you don’t often see. So I decided to try out and it turned out to yummy. It is crispy from outside and soft from inside. It is good and quick snack for tea time.


Cooked vermicelli – 1 cup

Besan/ Gram Flour – 1/4 cup

Coriander Leaves – 2 tblspn

Onions – 1 small

Baking Soda – a pinch

Turmeric Powder – a pinch

Chilly Powder – 1/4 tsp

Chat Powder – a pinch

Oil for deep frying

Salt to taste


  1. Cook vermicelli in lots of water with salt.
  2. Drain.
  3. Take the cooked vermicelli in a bowl and add besan, turmeric, chilly, chat powder, baking soda and coriander leaves and mix well.
  4. Adjust the salt if required.
  5. Heat oil in a kadai.
  6. Once oil is hot, take spoon full of batter and drop carefully.
  7. Fry till light golden color.

Serve hot. 2



4This is a guest post. The recipe source is from a very good friend of mine from school days. She is multi talented and humble person. Growing up I enjoyed her mom’s dishes and I knew she too would be a great cook too. That is the reason I requested her to share her recipe. And wow is the word for her recipe. Super quick in terms of preparation and yummy. Honestly when I read the recipe I thought it is too simple with minimal ingredients. Would it give good flavors? But it turned out to be yumm. I am definitely gonna make this again and again.

1She calls this Green Chicken but I liked the sound of Coriander Chicken better. Hence the name.

Do try this recipe if you love to have many chicken dishes up your sleeve.I minutely tweaked this recipe for added flavor otherwise the core recipe remains same.


Chicken – 1/2 kg

Fresh Coriander Leaves – 1 big bunch

Garlic – 7-8

Ginger – 1 inch

Green Chilly – 2-3

Curd/ Yogurt – 1 cup

Cumin Seeds – 1 tsp

Pepper powder – 1 tsp

Butter – 1 tsp

Salt to taste


  1. In a blender add chopped coriander leaves, cumin, ginger, garlic and green chilly and salt and blend to make a paste. Add little water if required.
  2. In a bowl take curd and the green paste.
  3. Mix it well.
  4. Add the chicken pieces and mix well.
  5. Let it marinate well for overnight or 5-6 hours in fridge.
  6. In a kadai melt butter.
  7. Add the marinated chicken along with the remaining paste/water and saute on high heat.
  8. Let it come to a boil.
  9. Add pepper powder.
  10. Lower the heat and close the lid and let the chicken cook.


  1. If using salted butter then adjust the salt consistency.
  2. You can make this as a chicken curry but dry recipe is more delicious. So after the chicken is cooked let the excess water evaporate.
  3. You can replace butter with oil but butter gives this dish its unique flavor.



Recipe Source – Payal Patankar

Pictures and the write up – Yeleena Thomas3