1Holla. So what’s new at your end? Well there is something new at my end. I got to meet similar kind of people in a class I had taken on food photography. I know what you are thinking. Yeah I am not master at food photography but I loved sharing my knowledge that I gained in last 8 months. And it was lovely to see women doing all kinds of things – from baking to having a orchid garden to jewelry making to being an entrepreneur. All this along with tons of other work in hand.

So coming to today’s recipe. This is your go to recipe if you have bananas going black and squishy. I shared this cake with some of my neighbors and they loved it to the core.

Recipe Source here


All Purpose Flour / Maida – 2 cups / 240 grams
Sugar – 1 cup / 200 grams
Banana – 1.5 cup mashed
Chocolate Chips – 1 cup (use milk, semi sweet or dark)
Baking Soda – 1/2 tsp
Baking Powder – 1 tsp
Salt – 1/2 tsp
Vegetable Oil – 1/2 cup / 120 ml
Eggs – 2


  1. Preheat oven to 180 degree C / 350 degree F.  Grease a 9×5 inch loaf pan with oil and dust it with flour. Coat it on all sides and set aside.
  2. Sprinkle a tblspn of flour over the chocolate chips and toss well. Set aside.
  3. Take oil, sugar, eggs, mashed banana and mix well.
  4. Add in flour, baking soda, baking powder and salt and mix well.
  5. Add in the chocolate chips and fold gently.
  6. Spoon this into the baking pan. Smoothen out the top of the batter with spatula. Gently tap the pan to remove any gaps.  and bake for 1 hour to 1 hour and 10 mins. Insert a toothpick to check whether the cake is done. If it comes out clean then it is done.
  7. Remove it from oven and cool it in the pan for 15 mins. Now un- mould it and cool it down.3


3Hey there. Do you love being busy ? Or do you like a normal paced routine? What happens when all of sudden your pace is increased or shall I say when you are suddenly very busy. Yes, I am running around like a headless chicken. So much in hand that unable to dig out time to blog.

Even when I cook something I am failing to click pictures. But I am not complaining. Being busy is good. Being busy means that you have work. Being busy means people appreciate your efforts. And I love putting more efforts. But these days my little one is cranky. You know how two year old’s are, right? Hence, I try not to open my laptop and sit and play with him.

Today’s post is a quick one. It is healthy and your dose of protein. Plus it has cheese so added bonus right? Did I say I do not like cheese? But if it is hidden like this then my little one and I don’t mind.


Eggs- 2 big

Onion – 1 small finely chopped

Red Chilly powder – 1/2 tsp (you can use green chilly too)

Curry Leaves – 1 stem

Grated Cheese – 2-4 tblspn (I used the regular processed cheese)

Oil – 2 tblspn + for pan frying omelette

Salt to taste


  1. Take a pan and add oil.
  2. Add chopped onions and saute till the raw smell leaves or the onions turns light golden color.
  3. Add curry leaves and saute.
  4. Add chilly powder and salt and saute well.
  5. Switch off the flame.
  6. In a bowl crack open the eggs.
  7. Beat them lightly.
  8. Add the cooked onion mixture and beat well.
  9. Heat the pan with oil greasing.
  10. Pour the egg mixture and spread.
  11. Put the grated cheese in or directly grate evenly over the omelette.
  12. Cover with a lid and cook on low flame.
  13. After a minute, turn to other side.
  14. Cover and cook for another minute.
  15. Remove from flame and cut as per your desired shape.

Enjoy with hot rotis or rice or even bread. Till next time take care.



1Hello. So when I could manage I try to watch movies with my friends (which is not a regular ) and after that if time permits maybe go for lunch or shopping. Now if you ask me to shop, you will mostly find me in the fresh vegetable and fruits section or the cutlery and decoration aisle.

And I am easily tempted by greens and leaves. When I see methi, palak, cheera, pudina I go bonkers. So even if I have already done my grocery shopping, even if there is no more space in my fridge, even if I dread standing in line first waiting to get the bar code stamped and then payment section I still go ahead and buy these. So last time I was shopping I grabbed few greens and then moved to the fruit aisle. Staring at me were these beautiful huge guavas and pears. I just couldn’t stop myself from picking couple of each.

So guava I ended up making finger-licking-good jam. And was wondering what to do about the pear (of course the simpler way would have been to eat them as it is). Hence this recipe. The cinnamon works wonders in this juice. The pear was OMG naturally sweet. No need of additional sugar. My son didn’t like the pulpy juice hence I extracted the juice for him and I have with the pulp. I also added some prunes to give that bite and  extra flavor.


Pear – 2 big

Cinnamon – 1/4 tsp

Prunes – 2-3 (optional)


  1. Peel the pears. (Optional)
  2. Chop and blend it in a blender with cinnamon.
  3. Drop few prunes and serve.

In this hot weather this juice was such a relief. Pear has lots of water hence I didn’t find the need to add additional water. 2


Hello There. Hope you all are doing good. Today I am here with a fish recipe. I reflected on my blog and realized I don’t have many fish recipes. No particular reason for that though. In Kerala fish is staple food. I know many people who cannot have lunch and/.or dinner without fish.

If you are looking for variety combination for your fried fish then this recipe is for you. It has freshly grounded pepper along with aromatic curry leaves. Just basic ingredients and you will get a spicy and yummy fish.


Pomfret Fish – 2 (cleaned and slit for the marination)

Shallots – 4-5

Curry Leaves – 5-6 stems

Black pepper corn- 1 tblspn

Oil – for shallow frying

Salt to taste


  1. In a blender, blend together shallots, curry leaves, pepper corn and salt.
  2. Take this paste and marinate the wish.
  3. Let it marinate for 30 minutes.
  4. Heat a griddle and pour some oil for shallow frying.
  5. Place the marinated fish and fry on both sides till crispy.

Serve with rice. The freshly grounded pepper gives the necessary heat that is perfectly complimented with fish. The fragrant curry leaves gives a nice aroma also adds to the flavor. The shallots provide the necessary moisture to the fish when fried and does not let it go dry.




Holla. How are you? Okay. No matter how hard I try I cannot keep up with posting daily recipes for you. There is water shortage in the state and we as a family is not keeping well. Cough and cold is coming on and off. So you see managing is pretty difficult now. But if you are following me in Instagram you will know that I have not stopped cooking and trying out new recipes. Also, I got a oven and I have started baking in oven. 🙂

Reusing resources is a very good habit. Especially in our culture we reuse leftover food too. Today’s recipe is one such re usability. Have you ever wondered what to do with leftover chapathi or rotis. Fresh chapathis and stale chapathis have different tastes. Stale chapathis also is a bit dry so you may not prefer to have it. So now what to do with them. Well follow this recipe and serve it as breakfast or snack.


Leftover chapathi/ Roti – 2-3 (do not take more than one day old chapathi)

Chilly powder – 1 tsp

Sugar – 1.5 tsp

Salt to taste

Ghee – 1 tblspn

Raisins/ Nuts – Optional


  1. Take chapathis and chop them into small pieces. You can also tear them using your hands but it won’t be uniform. Hence better to chop them.
  2. Heat ghee in a kadai.
  3. Add the chopped chapathi.
  4. Saute it for a minute.
  5. Add chilly powder and salt.
  6. Mix well.
  7. Add sugar and mix well. Continue sauteing till the chapathi pieces have crisped up and golden brown.
  8. Garnish with roasted nuts and raisins.

Serve immediately. Go wild with imagination. Serve it with nutella or pour honey over the top.


Hello. Today I have very simple smoothie. When you are hungry or when you are thirsty this is perfect in both scenarios. You can use your choice of fruits too. Better to use berry since berries are extremely good for your health. It is hot here and a cold smoothie is what you need to stay hydrated. A short post today since I am running around today with lots on my plate including rest time.


Mulberries – 1 cup

Curd – 1 cup

Honey – 4 tblspn


  1. Blend mulberries, curd and honey in a blender.

I enjoyed it with some plain corn flakes. 2


1Hello. Again I had to take a short break from blogging. Not that I wanted but I was caught in lots of work and sickness that I just couldn’t manage to write up a post. But it didn’t mean I was away from kitchen. For daily updates and stories do follow me on Instagram. I go by the name “Yeleena Thomas Foodie”.

So today’s recipe is Mangalorean Chicken Ghee Roast. It is by a lovely lady who blogs at The Big Sweet Tooth. I get easily bored with one type of preparation. I still know homes where all the same dishes are continuing from many years. Not that it is wrong but it is not my cup of tea. I need variation. One ingredient can be prepared in many ways. And I love to explore that. Hence I tried Rafeeda’s recipe and it turned out to be wonderful. I just tweaked the recipe a little bit according to ingredients I had at hand and the taste.

Do try this recipe when you have guests at home. Or when you are bored of your regular chicken curry.

  • 6 tsp ghee, separated
  • Tamarind Paste – 1 tblspn
  • 1 tsp sugar (if required)
  • Salt to taste
  • 1 kg chicken, cut into small pieces
  • ½ cup yogurt
  • 1 tsp chilli powder
  • 1 tsp Kashmiri chilli powder
  • 1 tbsp ginger garlic paste
  • 1 tbsp coriander powder
  • ½ tsp pepper powder
  • ¼ tsp turmeric powder
  • Salt to taste
  • 4 Kashmiri chilli
  • 4 round dried chilli
  • 2 tbsp coriander seeds
  • 1 whole bulb garlic, peeled
  • 1 inch pc ginger
  • 1 tbsp fennel seeds
  • ¼ tsp cumin seeds
  • ⅛ tsp fenugreek seeds
  • 1 inch cinnamon stick
  • 4 cloves
  1. Marinate the chicken with the marination paste and set aside for at least half an hour.
  2. Heat a tsp of ghee and add all the “for roasting” ingredients. Roast for a few minutes till a nice smell comes.
  3. Add ½ cup of water and boil till the chillies become soft. Allow to cool.
  4. Add tamarind paste into the roasted mixture and grind into a smooth paste.
  5. In a wide saucepan, add the chicken along with the marinade and cook till it is almost done.
  6. Meanwhile, in another saucepan, heat the remaining ghee. Add the paste and cook till the ghee floats up. Keep sauteing to avoid sticking at the bottom.
  7. Add the chicken along with its stock into this post and cook on low flame till the chicken is completely done and the sauce thickens. Adjust the salt. In case sour, add a pinch of sugar to adjust.
  8. Garnish with coriander leaves and serve hot.

Enjoy. Till we meet next time eat healthy and smile a lot. 3


1Hello All. How is your Saturday going on? Weekends means double the work isn’t it? Especially for a mother there are no holidays.

Few days before in Instagram and Facebook I had shared my ghee picture. And many of you had asked for recipe. I got delayed by some commitments. Hence posting it today.

Ghee is a simple science. But it is no artificial science. My parents made ghee at home. We used to get cows milk at home and we never wasted the cream. Even now they sometimes get ghee for my son. Ghee is now considered super food. And it is recommended to use it. Especially for kids it is considered very healthy.

You need to collect cream from milk for almost a month so you get at least half a kilo of ghee.


Full Fat milk


  1. Boil milk.
  2. Once cooled take the cream and store it separately.
  3. Store the milk in fridge.
  4. After 8 hours or so, collect the cream again from the top layer.
  5. Likewise collect after every refrigeration and boiling.
  6. After a month when you have enough cream pour the cream in thick bottom kadai.
  7. Bring it a boil.
  8. Keep stirring in between with a slotted spoon (thick handle spoon with holes )or else it will stick to the bottom of the kadai.
  9. The cream will all melt and dark brownish substance will start forming.
  10. Keep mixing and mixing.
  11. This continues for 20-30 minutes.
  12. Keep mixing till you cannot see the white cream anymore.
  13. Now all you can see is the dark brown substance and no cream at all.
  14. Switch off the flame.
  15. Move the brown substance to the side of kadai.
  16. The ghee will start collecting to the other side of the kadai.
  17. Once completely cooled pour the cooled ghee in a air tight container.


  1. Keep your required amount of ghee in another air tight container for your daily usage.
  2. Rest ghee should be kept in fridge for longer usage. 3


1Hi. We are in second month of the new year and time is just flying by. Don’t you think ? Have you ever felt that your mind is blank? That there is nothing to say. I am feeling exactly that. I don’t know what to talk about. Maybe it is the weather that is fluctuating my mood.

2It is so hot even at 9 AM in the morning. Being in office we don’t realize it much but when we go out or during weekend is when we feel the heat. Today’s recipe has spices but it is not hot. It is the best side dish for Appams. A very simple yet delicious dish full of color and flavors.


Beans – 1/4 cup

Carrot – 1/4 cup

Potato – 1/4 cup

Green Peas – 1/4 cup

Cardamom – 2-3

Cloves – 3-4 tsp

Black Pepper – 1/4 tsp

Cinnamon – 1 inch piece

Green Chilly – 2

Onion – 1 big

Coriander Leaves – 2 tblspn

Mustard – 1/4 tsp

Coconut milk – 1 cup

Coconut Oil – 2 tblspn

Curry Leaves – 1 stem

Salt to taste

Boiled eggs (optional)


1.Cut beans, carrots and potatoes into equal sized match sticks.

2. Pressure cook the beans, carrots, potatoes, green peas and onions with a little salt and 2 cups water.

3. In a kadai heat coconut oil.

4. Add in cardamom, cinnamon, cloves and black pepper and saute for 30 sec.

5. Splutter mustard seeds.

6. Add slit green chillies and curry leaves. Saute.

7.Pour in the cooked veggies from the pressure cook and bring it to a boil.

8. Add in coconut milk and stir continously. Do not let it boil.

9. Adjust the salt and switch off the flame.

10. Garnish with chopped coriander leaves.Add boiled eggs and serve.

This goes well with all types of appams. 4




Hello There. Hope you all are in pink of your health. Hoping that you are eating healthy with a little sneak sometimes here and there. 🙂

Confession time. I do not eat salads. Raw onions, raw radish, pepper are not my thing. The onions sprinkled on top of pav bhaji – well I am the person who will remove them. The salad served with tangdi kebab – well I ask others to finish it off. Yep. That’s me. Maximum I can try to eat the cucumber and carrot. That’s it.

So when you say Radish only 2 things pops on my mind – salad or paratha. Salad I hate and paratha I love. But I was in no mood to prepare those. So what else can be done with radish. I tried to prepare a simple side dish. And it was news to me when it didn’t taste like radishy at all. It was perfect for rotis.

2So here we go,


Radish – 2 small

Tomato – 1 medium

Cumin – 1 tsp

Chilly Powder – 1 tsp

Mustard – 1/2 tsp

Turmeric powder – 1/4 tsp

Coriander Powder – 1/2 tsp

Garam Masala – a pinch

Curry leaves – 1 to 2 stem

Oil – 1 tblspn

Sugar – a pinch (optional)

Lemon Juice – 1/4 tsp

Salt to taste


  1. Wash and grate the radish. ( You can keep the skin on but I removed it).
  2. In a kadai, heat oil.
  3. Splutter mustard and cumin seeds.
  4. Add curry leaves.
  5. Add the grated radish and saute on high flame. Radish will start leaving lots of water.
  6. After the water content has reduced add turmeric, chilly, coriander powder and mix well.
  7. Add chopped tomato and mix well.
  8. Add salt and close and cook on low flame.
  9. Keep stirring in the between till the tomatoes have softened.
  10. Add sugar and garam masala and mix well.
  11. Take it off the flame.
  12. Add lemon juice and mix well.

Serve hot with rotis.

Enjoy your day. Till we meet next time keep smiling. 1


1Namaste. Hello. We South Indians are very fond of our idli’s and dosas. It won’t be wrong to say that these humble dishes are world favorites. And with the growing health awareness people are experimenting with many grains that can make a good idli. Also there is a growing trend for stuffed items. There is stuffed veggies (stuffed brinjal, lady finger,etc), stuffed parcels (calzone), stuffed flatbread (parathas), etc. Hence came the stuffed idlis.

2It is a very simple recipe though. And heavy due to the stuffing. Just prepare the stuffing and when pouring out the batter put a little batter and then cover it again with batter. So it is like idli sandwich.


Boiled potato – 1 medium

Carrot – 1 medium (chopped finely)

Green Peas Frozen – 1/2 cup

Cumin Seeds – 1/4 tsp

Onion – 1 small

Coriander Powder – 1.5 tsp

Chilly Powder – 1 tsp

Lemon Juice – half a lemon

Oil – 1 tblspn

Salt to taste

Idli Batter


  1. Grate boiled potatoes and keep aside.
  2. In a kadai, heat oil.
  3. Crackle cumin seeds and add onions.
  4. Saute onions till translucent.
  5. Add carrots and green peas. Add 1/4 cup water and let the carrot and peas cook.
  6. Once the carrot and green peas are cooked let the water evaporate. (just keep sauteing without lid till the water disappears.
  7. Add coriander powder, chilly powder and salt and mix well.
  8. Add grated potatoes and mix well.
  9. Take it off the flame and add lemon juice and mix well.
  10. In Idli maker boil little water. Grease the idli plates well.
  11. Pour a little batter on the idli wells. Fill it only till 1/3 of the well.
  12. Place a little stuffing on the poured batter.
  13. Pour another spoonful of batter on top.
  14. Likewise fill all the idli wells and steam it.
  15. Once cooked remove the idlis and serve with coconut/tomato chutney.

This is a good tea time snack too. Cut it into small pieces and serve it for your kids lunch box along with tomato chutney.4