3Hey There. We humans categorize almost everything. Be it our dressing style or working style or even food style. So if it rains we crave for deep fried snacks or chips and if its winter we crave for soups. Then in summer we crave for ice creams and cold drinks. For busy mums like me we like to prepare quick one pot dishes like pulav or keep it simple with a quick stir fry with phulkas. For people who like elaborate meals will cook up a storm right from starters to dessert. Moody people will cook dishes as per their taste buds to cheer them up while health conscious people will try to include at least 1 teaspoon of health in unhealthy recipe.

1So you see we categorize everything and anything. And it suits me too. 🙂 So this recipe is health + taste + interesting. Even if you are not a big fan of spinach you will like this dish since its almost negligible with respect to taste here. So go ahead and make this yummy cheesy pasta.


Spaghetti – 1 cup ( I used wheat pasta)

Spinach – 1/2 cup chopped

Garlic – 2-3 finely chopped

Black Pepper Powder – 1/4 tsp

Processed cheese – as per taste

Olive oil – 1 tblspn

Salt as per taste


  1. Boil spaghetti with salt and little olive oil as per package instructions.
  2. In a pan heat olive oil.
  3. Toss in chopped garlic and saute till light brown.
  4. Add chopped spinach and toss till they are cooked.
  5. Add drained spaghetti directly into the pan and mix well. Adjust the salt.
  6. Grate cheese as per your liking. Close with a lid so the cheese melts for a minute.
  7. Mix well and serve hot.2


Hey there. How are you? 8th March  is celebrated as International Women’s day. Though I feel women need not have 1 day to make them feel special but this one day brings about a change in many lives. So it is good to have a day like this.

Being a woman myself, I know how difficult a struggle you are facing. To challenge the society and traditional norms and still being the loving, caring adhesive that binds a family together is no simple task. I have learnt that no matter what you do people will always put you down. So girl, reach out for those stars without looking down. When you fall rise up again.Make mistakes again and again. No one said you should be perfect. Be guilty of some “me” time. You deserve it. Follow where your heart takes you. Be the princess of your father and remain a queen all through your life. Be comfortable in your plus size dresses and give back to those who puts you down on your weight. Become a mom when you want to. Buy yourself pretty gifts and don’t expect anyone to do that for you. Bake yourself chocolaty goodness and finish it off in one helping. Smile and laugh out loud and laugh at those who criticizes you. Be ambitious and work like you never did before. If that is what you want then don’t let others decide your working hours. Shop till you drop with your hard earned money. Be skinny and fly like a butterfly ignoring those hard stares. In short, do what you feel is right and stick to it. Do not fear to admit mistakes and learn from them. Adjust but don’t loose your identity.

So after all the ‘gyaan’ I wrote let me get down to today’s recipe. Mooli or radish is in season. And apart from paratha I didn’t knew any other recipes which I would like to have. Mooli has peppery taste that I like only in parathas. But I was surprised by this curry. The mooli doesn’t taste at all like mooli and was in fact yumm.

Recipe Source here1

Do try and let me know how you liked it.


Radish – 1 (Chopped in thin slices)

Onion – 1 big

Tamarind – 1 small lemon size

Jaggery – 1 small lemon size

Turmeric powder – 1/4 tsp

Salt to taste

Ingredients to Grind:

Coriander Seeds – 1 tsp

Urad Dal/ Uzhanu – 3/4 tsp

Kadala Parippu / chickpea lentil – 3/4 tsp

Cumin Seeds – 3/4 tsp

Fenugreek Seeds – 1/2 tsp

Red Chillies – 3-4

Grated coconut – 1/2 cup

Curry Leaves – 1 stem

Oil – 1 tblspn

For Tempering:

Mustard Seeds – 1 tsp

Curry Leaves – 1 stem

Oil – tblspn


  1. In a pressure cooker add chopped onions, radish, tamarind, jaggery, turmeric and salt with a little water. Pressure cook for 1 whistle or till radish is cooked.
  2. In a pan heat oil and roast the ingredients mentioned under ‘Ingredients to Grind’ until golden brown.
  3. Let it cool down and blend it to a fine paste.
  4. Pour this paste inside the pressure cooker and mix well.
  5. Adjust the salt.
  6. In another pan heat oil for tempering.
  7. Splutter mustard seeds.
  8. Add curry leaves and switch off the flame.
  9. Pour this over the radish curry and mix well.

Serve this for rice or as a side for rotis. Enjoy till next time. Tada.



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


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


Hey There. How are you? All set for new year celebrations? As we gear up for the new year do we reflect on ourselves and our achievements in the last year? Well I try to.

I have lots of things to be thankful for. One among them is this food blog. My friends encouraged me to open my blog. And I have 135 posts, 8347 views and 3223 visitors till date. I am humbled by the numbers. I am happy when I see smiles on faces who have loved my food. I am encouraged when people leave a positive note. I am ecstatic when readers have tried my recipe and their kids have relished it. All these wonderful things help me to go on.

Let’s pray that the new year is happy for you all. Let’s pray that we receive wisdom from our troubles. Let’s pray that we become stronger from our difficulties. Let’s pray that we thank our blessings on time.

Today’s recipe is a very simple sabji from very basic ingredients.


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


  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.

Serve it with rotis or take it off for your lunch box. 1


Christmas is soon approaching and the air is all charged up and chrismasy ( i don’t think that’s a word). The houses are decorated with festive lights the shops are decorated. In fact yesterday when I was on my way back home from office the street lights were not on yet but it wasn’t dark since the sides of the roads, trees, all were decorated with lights.

Growing up Christmas used to be special. On this day our house used to be full of guests. One group leaves and other group joins. Mom was never out of the kitchen. My mom is famous for her delicious cooking and dad, my brother and myself used to flaunt her cooking. Dad’s friends and colleagues, mom’s friends and colleagues, brothers friends and my friends used to gather on this particular day. Not to forget our friendly neighbors. So it was a big celebration when it is Christmas. Especially in that part of the world it is very cold. Everyone used to come with 2 -3 layering of clothes and sweaters. But once inside the house it was warm from the cooking and the happy guests.

Anyways coming to today’s recipe is simple fried prawns. Now at my parents house we never purchased prawns. But we purchase it once in a while and I try to explore the options. This is a very simple masala prawns. It is a perfect side dish or a starter for your Christmas party.


Prawns – 4-5

Ginger-Garlic Paste – 1 tsp

Red Chilly powder – 1 tsp

Coriander Powder – 1/4 tsp

Black Pepper powder – 1/2 tsp

Lemon Juice – 1 tblspn

Oil for frying

Salt to taste


  1. Make a paste of ginger-garlic, coriander, chilly, pepper, salt and lemon juice.
  2. De-vein and clean the prawns properly.
  3. Marinate the prawns with the paste and keep it in fridge for half an hour.
  4. Heat oil in a pan.
  5. Place the marinated prawns and fry on both sides for 3-4 minutes.

Serve it with some salad or as a side for rice. 2


1Bharwa Baigan is a very famous dish up north. It is a delicious dish that is often served with rotis. As working women we often struggle to find tasty, nutritious and yet quick dishes that can go well in our tiffin boxes. I personally do no like to eat rice much. There were days where I didn’t eat any rice at all. If there was only rice made at home, I used to adjust with the leftover breakfast or make rotis for myself.

This dish is apt with baby brinjals. Well I didn’t exactly get baby brinjal but I managed with medium sized brinjal. The stuffing used in this dish is so yummy that you will just lick it off the pan. I used the leftover masala as a side for my idlis. It is that yummy. Do try it and let me know how it turned out for you.


Baby Brinjals – 2-3

Onion – 1 medium

Tomato – 1 big

Peanuts – 3 tblspn

Poppy Seeds/ Khus-khus – 1 tblspn

Chilly powder – 1.5 tblspn

Coriander powder – 1 tblspn

Cumin powder – 0.5 tblspn

Turmeric powder – 0.5 tsp

Garam masala – a pinch

Coriander leaves – 2 tbslpn chopped

Oil – 1 tblspn

Salt to taste


  1. Wash the brinjals well. Dry it with a kitchen towel . At the non-stalk side slit the brinjal till the stalk in an X.
  2. In a pan, dry roast the peanuts( skinless) till light golden brown.
  3. Remove and dry roast poppy seeds. Be careful as not to burn them . Roast on low flame.
  4. Take both peanuts and poppy seeds in a blender along with little salt and blend. It will become a coarse mixture.
  5. Stuff this mixture inside the brinjals properly. Reserve the remaining mix.
  6. Heat oil in a pan and place the stuffed brinjals for shallow frying.
  7. Turn on each side so the brinjals are cooked evenly. Once cooked remove it to a plate.
  8. Take onions and tomato in a blender and puree it.
  9. In the same pan add this puree.
  10. Cook till the puree leaves the sides of the pan. It will become a thick mix.
  11. Add turmeric, cumin, coriander, chilly and garam masala and mix well for 1 minute.
  12. Add the leftover stuffing and mix well.
  13. Add the brinjals and let the gravy coat the brinjals well. Close the lid and let it cook on low flame. Stir carefully occasionally. After 5 minutes switch off the flame.
  14. Garnish with coriander leaves.

Do try this and let me know if you liked it. I am sure non-brinjal lovers will also like this dish with rotis. Till next time see ya. 3



1Lentils are the meat replacement for proteins. In northern part of India there is favorite combo popularly known as dal-chawal. The simplicity of this dish adds to its flavor. This dal curry is not so popular in Kerala though. I have added bottle gourd / louki/ chorekkya to get added benefits.

This dish is perfect for your afternoon lunch. Sometimes all you need is simplicity. After a tiresome day all your heart desires is ‘maa ke haath ka dal chawal’ roughly translated to ‘mom’s lentil curry with rice’.

Dal is prepared in various different styles all over India. In Hyderabad dal has little sweetness. While punjabi dal has different taste.

There is a myth revolving around dal that it causes gastric problems. However I never found it to be true. Also if you add garlic to the dal it considerably reduces the chances of gastric problem if any. Other factors also helps like eating on time, exercising regularly and eating healthy.


Toor dal/ Sambhar dal – 1/2 cup

Lauki/ Bottle gourd/ chorekkya – 1/4 cup chopped

Onion – 1 medium

Tomato – 2 medium

Garlic – 2-3 cloves

Coriander Powder  – 1 tsp

Chilly Powder – 1 tsp

Turmeric Powder – 1/4 tsp

Asafoetida – 1/4 tsp

Mustard Seeds – 1 tsp

Curry Leaves – 1 stem

Chopped coriander leaves – 2 tblspn

Oil – 2 tblspn

Salt to taste


  1. Pressure cook dal and lauki with some water, turmeric and salt till nicely cooked. They should be mashed and not chunky.
  2. In a kadai, heat oil.
  3. Once hot splutter mustard seeds.
  4. Add chopped onion and saute till translucent.
  5. Add finely chopped garlic.
  6. Add curry leaves.
  7. Add chopped tomato and cook till soft and mushy. Mash it till bit.
  8. Add coriander and chilly powder and mix well.
  9. After 30 seconds add the contents from the pressure cooker into the kadai and mix well.
  10. Adjust the water based on the desired consistency you need.
  11. Add asafoetida powder.
  12. Remove from stove and garnish with coriander leaves.

Enjoy with rice. Till next time take care.3


3This is my second post for the month of Pinktober. This is one of my favorite recipe. I never knew about beetroot pacchadi before coming to Kerala. We always used to make pacchadi with cucumber and I loved that version too. And look at the colors. Isn’t it awesome. The taste of the mustard mixed with yogurt and coconut is divine. The creamy texture of this dish is just awesome.
When your days are not turning out as you expected or you are going through stress there are some food that comforts you. And even cooking is a source of comfort for some. This dish I believe is ultimate comfort food. And this colour too is comfort to the eyes. Don’t you agree?
Beetroot – 1 medium
Yogurt/ Curd – 1 cup
Coconut – 1 cup
Mustard Seeds – 1 tsp + 1 tsp
Ginger – 1/2 inch
Red Chilly – 2 (can use green chilly too – 3-4)
Curry Leaves – 1 stem
Turmeric Powder – 1/4 tsp
Cumin Seeds – 1/4 tsp
Oil – 1 tblspn
Salt to taste
1. Chop beetroot into cubes and pressure cook them with some salt.
2. Once cooked and cooled take them in a blender and blend to a smooth paste.
3. Take coconut, chilly, turmeric, cumin, ginger and mustard seeds in a blender and blend to a fine paste.
4. To add yogurt and pulse it once.
5. Add this content with the beetroot paste and mix well.
6. Heat it in low flame by continuous stirring so it does not boil. It should be heated enough to form steam but not come to boil. Remove from flame.
7. Take a tadka pan and heat some oil.
8. Once oil is hot, splutter mustard seeds.
9. Add curry leaves and pour this content on the pacchadi. Mix well and serve.

Have a nice and blessed day ahead.1


3In a malyalee christian home you will always find fish dish. Yes. Almost everyday. Fish is an integral part of Malayalee cuisine. We never got prawns in my parents home but I regularly prepare prawn dishes. Prawn is a very tricky seafood. If you overcook it will become rubbery and hard. In a way it is good that prawn cooking saves time and energy right?

When I am in a hurry or don’t have the energy to prepare an elaborate prawn dish then I make this simple prawn roast. It hardly takes 10 minutes and a yummy seafood dish is ready.


Tiger Prawns – 1/2 kg de-veined and cleaned.

Onion – 1 big

Tomatoes – 2 medium

Fennel seeds – 1 tsp

Pepper Powder – 1/2 tsp

Mustard Seeds – 1 tsp

Garlic Paste – 1/4 tsp

Garam Masala – a pinch

Turmeric Powder – 1/4 tsp

Chilly Powder – 1.5 tsp

Coriander Powder – 1 tsp

Coriander Leaves – 2 tblspn chopped

Curry Leaves – 1 stem

Oil – 1 tblspn

Salt to taste


  1. Cut prawns into 5 cm pieces.
  2. In a kadai heat oil.
  3. Splutter mustard seeds.
  4. Add fennel seeds.
  5. Add thinly sliced onions and saute till translucent.
  6. Add garlic paste and saute till raw smell leaves.
  7. Add curry leaves and cubed tomatoes.
  8. Cook till tomatoes are wilted and soft.
  9. Add chilly powder, coriander powder, garam masala and turmeric powder and mix well.
  10. Add prawns and close and cook for 5-6 minutes.
  11. Add pepper powder, mix well and remove from flame.
  12. Add chopped coriander leaves and mix well.

Goes very well with appams, phulkas or rice. Until next time enjoy.1




1This is October. You may ask why am I mentioning it. Well, October is the month for breast cancer awareness. It is also commonly known as Pinktober. Requesting all women to get their annual check up done. We women tend to run after everything and get everything perfect for family and others. But why don’t we keep ourselves first. After all if we are healthy and happy only then we can take care of others. This month I will be posting many pink colored recipes saluting all those who have fought their battle against breast cancer.

Coming to today’s recipe it is a very common dish in this part of the world. And very much loved. It is very healthy and yummy to go with rice. It is a leafy vegetable known as ‘Cheera’. Sometimes I grow this leaf at home in small pots. It is virtual delight to our eyes to see pinkish maroon cheera leaves dancing with the wind. And when it is cooked with coconut it brings out a delicious flavor.

Cheera is also known as Amaranth leaves. They come in 2 colors. Pinkish maroon and green.


Cheera leaves – 1 cup

Cumin – 1 tsp

Garlic – 1 clove (optional)

Coconut – 1/2 cup

Green chilly – 2-3

Mustard Seeds – 1 tsp

Turmeric powder – 1/4 tsp

Oil – 1 tblspn

Salt to taste


  1. In a blender, blend together grated coconut, cumin, chilly and garlic till nicely crushed. Need not form a smooth paste.
  2. In a kadai, heat oil.
  3. Splutter mustard seeds.
  4. Add chopped cheera leaves and saute on high flame. You will see after a minute it will curdle up to half the quantity. Lower the flame.
  5. Now add the contents from the blender.
  6. Add little water into the blender and add it to the kadai.
  7. Add salt and mix well.
  8.  Close with a lid and let it cook.
  9. After a minute, open the lid again and mix properly. Close and cook.
  10. After 5 minutes your cheera thoran is done. If there is excess water then cook it out by sauteing on high flame.

Enjoy hot with rice. Not only it gives bright color but also brightens up your health.

If you have pink recipes that you want me to post do email me or ping me or comment. Stay healthy and happy. 3



6Taro or commonly known as chembu in malyalam and arbi in hindi is a root vegetable. I love root vegetables be it taro or yam or tapioca. If cooked properly it makes a good and delicious dish.

5This dish is roasted taro in mild spices. It is like crisp pieces with soft insides. You can enjoy it with rice but in had it with rotis. Super simple and quick this is a weekday dish.


Taro/ Arbi/ Chembu – 500 gms

Chilly Powder – 1/2 tsp

Coriander Powder – 1 tsp

Cumin Powder – 1/4 tsp

Turmeric Powder – 1/4 tsp

Coriander Leaves – 1 tblspn

Curry Leaves – 1 stem

Oil – 1 tblspn

Salt to taste


  1. Scrape and wash taro properly.
  2. Put it in a pressure cooker with enough water and pressure cook for 1 whistle.
  3. Once the steam settles drain the taro and peel.
  4. Cut the taro in round identical pieces (not too thick not too thin)
  5. In a pan heat oil.
  6. Once hot, add the chopped taro.
  7. Toss it around nicely till sides are crispy.
  8. Now add all the masalas and toss around.
  9. Add curry leaves and mix well.
  10. Add salt and mix well.
  11. Mix continuously till the masalas are well roasted. ( Make sure it does not get burnt)
  12. Switch off the flame and garnish with chopped coriander leaves.

Enjoy hot. 31