Hey 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.
So 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
- Boil spaghetti with salt and little olive oil as per package instructions.
- In a pan heat olive oil.
- Toss in chopped garlic and saute till light brown.
- Add chopped spinach and toss till they are cooked.
- Add drained spaghetti directly into the pan and mix well. Adjust the salt.
- Grate cheese as per your liking. Close with a lid so the cheese melts for a minute.
- Mix well and serve hot.
Hey There. It has been so many days since I last posted anything. Mainly it is because I am unable to manage my time these days. With a cranky toddler and sick season kicking in and out I am finding it very difficult to keep up my energy levels as well as time to draw up a post. However cooking never takes a back seat. So if you check my instagram or FB you will know I am pretty active with my pics of the dishes. So if you like any pic or a recipe and it is not yet posted do ping me if you need the recipe urgently.
So, today’s recipe is banana chips. These chips are a regular at my home. Mom makes the best chips in the world. She makes them when she has guests, she makes them when we wish for it, she makes it when she visits me, she makes it whenever possible.
So you will ask me is it so easy to make? When I posted the pics of these chips in my Instagram/ FB pages many of you asked for its recipe. So well here is the recipe but I must tell you although it is easy but it needs precision. The way you slice the chips, the way you fry them and the timing. So good luck and do try. Practice will make you perfect and you will make this family favorite often.
Raw Banana (Ethekya – the long variety that is originated from Kerala) – 1kg
Salt – 1 tsp
Water – 2 tblspn
Oil for deep frying
- Peel the raw banana.
- Using a cotton cloth rub it over the banana to remove the sap.
- Slice it thinly.
- Take a bowl with 2 tblspn water and stir in salt in it. Taste the saltiness. Adjust based on your preference.
- Now heat enough oil in a kadai for deep frying.
- When the oil is hot drop single slices of banana ( test the hotness of the oil by dropping single piece of banana. If it comes drop to the bottom and comes back on top of oil this is the right time and temperature.)
- Once there are enough banana slices in the kadai lower the flame and fry it turning the pieces on both sides. (Do not over crowd the kadai)
- Once both sides are fried add 1-2 spoons of salt water in the oil. It will make hissing sound for a minute and will gradually subside. Fry for another minute and drain on a tissue paper or kitchen towel.
- Once it is cooled down it will become crisp.
Enjoy with your evening tea.
- The banana slices stick together. So it is important to drop them slice by slice slowly into hot oil.
- When frying the banana slices stick together. Keep separating them with slotted spoon.
- Be cautious when pouring in salt water in hot oil.
- If oil is not hot enough the chip will be soggy and absorb lots of oil.
- If oil is too hot then the chips will burn from outside and not cook from within.
- After every batch increase the flame for 30 seconds so the oil can become hot again which was cooled due to salt water.
Hello there.I know many of my reader’s have small kids and they are looking for exciting and yummy recipes which is healthy as well. Although I try to include variety of recipes I love posting kids recipes.
Today’s recipe is a quick, healthy and delicious recipe that you can feed your kids when they are under the weather. There is no added white sugar and totally yumm. I don’t like to have dates as it is. Hence, I find ways to include it in recipes be it chutney or cakes.
Broken wheat – 2 tblspn
Dates – 6-8 pitted and chopped (I used Doha dates – the soft ones)
Apple – 1 peeled and chopped
Cardamom powder – a pinch (optional)
- In a pressure cooker add washed broken wheat, dates and apples with 1.5 cups of water.
- Pressure cook for 1 whistle and let it cook on low flame for 5 minutes.
- Switch off and let the steam settle.
- Once cooled blend everything in blender. Add cardamom powder and serve.
- You can add milk.
- You can also add ghee.
- You can add fried nuts.
But if your aim is to feed a sick kid with easy to swallow and digest porridge then skip the variations points.
Hello There. So I am awake very early in the morning and writing this post. Last few days have been a struggle. Hence, today when I got up at this ungodly hour of the night I thought why not publish this post.
So if you want to ask me what’s happening I would say- life is happening. I am not intentionally ignoring my blog but I am just not able to work on it these days.
Today’s recipe is a quick one. Goes perfect for tiffin. The bread I used for this sandwich is white bread with tutty fruity.
Grated paneer – 1 cup
Onion – 1 small
Cumin – 1/2 tsp
Chilly powder – 1/2 tsp
Turmeric powder – a pinch
Amchur (Dry Mango) Powder – 1/4 tsp
Oil – 1 tblspn
Salt to taste
- In a kadai, heat oil.
- Crackle cumin seeds.
- Add finely chopped onions and saute till translucent.
- Add chilly powder, amchur, turmeric and salt and mix well.
- Add grated paneer and mix well.
- Close the lid and cook the paneer on low flame.
- Once cooked, switch off and let it cool down.
- Layer little paneer stuffing between two oiled/ buttered bread slices.
- Place them in sandwich maker till done.
- You can add chopped green chilly and coriander leaves in the paneer stuffing.
- Add chopped tomatoes in the paneer stuffing.
Hello There. I know its been a while since I posted something. But to speak frankly I am super busy these days. There are increased number of professional and personal commitments. But I am not complaining. I love being busy. I love not having idle time. Only thing that I hate is missing out on mother-son time. But nevertheless I catch up on it.
To write today’s content I was wondering how many carrot dishes I have in my blog. And I was surprised since there are many. There is a cake, chutney, sabji, halwa, idli. In all of these carrot if the hero.
Well this is also carrot dish. More like a snack. When I am at home I make an attempt to make fresh, hot and healthy dishes. Most of the time having healthy food from office is next to impossible. Or else you need to pack it and eat it cold. So I focus to eat healthy food whenever at home.
Like many kids (and me ) my son is also fussy about carrots. If it is there in a spoon of pulav he will remove that carrot and eat only the rice. Now I am an ardent fan of MasterChef. In MasterChef Australia almost all the seasons contestants bring up dishes that has honey roasted baby carrots or beets. I thought well, so what if we don’t get baby carrots. We get carrots right. So I prepped up the carrot sticks and made this yummy snack.
I bet your kids will love it too. It has soft interior and crispy skin.
Thin Carrot Sticks – 1 cup
Honey – 2 tblspn
Butter – 2 tblspn (If it is for you and you are health conscious then replace butter with olive oil)
Pepper Powder – a pinch
Dried Mixed herbs – a pinch (Optional)
Salt to taste
- Drop carrot sticks in salted boiling water and cook till tender. Drain and keep aside.
- In a non-stick pan add butter and honey and mix well.
- Add the carrot sticks and mix well till the honey butter is coated well on carrots.
- Roast it on low flame and occasional stirring till a nice glaze is visible on carrot sticks.The liquid sauce will be gone as the sauce will stick to the carrots.
- Adjust salt and add pepper powder.
- Add mixed herbs and mix well.
I am sure this will be a hit with your kids too. Do let me know how it turned out for you.
Hello 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.
As 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.
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
- Take a bowl. In that bowl sieve flour, maida and baking soda.
- In another bowl beat eggs lightly.
- Add oil to it and mix properly.
- 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)
- Add the banana mixture in the flour mixture.
- Add the egg + oil mixture to the flour mixture.
- Add sugar and start folding with a spatula.
- Fold properly till there are no lumps and the batter is smooth.
- Place a small stand in pressure cooker and pre-heat the pressure cooker on high heat for 5 minutes without lid.
- Grease a cake tin properly with butter.
- Pour the batter in the cake pan. Pour only till 3/4 of the pan.
- Holding the pan with both hands, lightly tap the pan on the counter top to release any air bubbles in the batter.
- Now carefully place the pan on the stand in the pressure cooker.
- Close the lid. DO NOT use gasket (black ring) or the whistle.
- Bake on high flame for a minute.
- Then lower the flame to medium low and bake for 10 minutes.
- Open the lid and insert a knife, spoon or toothpick to check if the cake is done.
- 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.
You 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
- Heat oil in a kadai.
- Splutter mustard seeds.
- Add chopped onions and saute till translucent.
- Add curry leaves.
- Add chopped tomatoes.
- Close with a lid and cook till the tomatoes are soft and mushy.
- Add turmeric and chilly powder and saute for a minute.
- Break the eggs and start scrambling. Season with salt.
- Keep stirring at 30 seconds interval.
- Keep breaking big chunks into smaller ones.
- Cook till the eggs are cooked and the water content has disappeared.
- Add fennel seeds and mix.
When 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.
Did 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
- Heat a dosa pan.
- Once hot, dip a brush in salt water and spread it on tawa.
- Pour one ladle of dosa batter and spread it in clockwise direction thinning it out.
- Wait for 30-40 seconds.
- Now add few drops of oil around the dosa.
- Wait another minute and you will see the dosa crisping up and browning.
- Add the masala and spread it as shown.
- Flip half of the dosa over other side.
- Serve it on a plate.
- 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.
- After every 2-3 dosas, the dosa tend to stick on tawa. Brush the tawa with oil/ghee before sprinkling the salted water.
- The batter spreading action with the ladle does not make even dosas. Hence, while spreading out the masala spread the dosa evenly.
- Add the masala as soon as you see browning spots. Keep the dosa open will make it dry.
- Release the dosa from all the sides before half folding it. This will allow you to easily flip the dosa.
- Be generous with ghee/oil. It is the essence of a good crispy dosa.
Parathas 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.
Radish 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
- Peel and grate radish.
- Add raddish and other masalas with wheat flour and bring it together with a little water to form a tight dough.
- Heat a griddle/ tawa.
- Make a small ball of the dough.
- With the help of little flour start rolling out the dough.
- Once the parathas are rolled out thinly place them on hot tawa.
- Toast on both sides with ghee.
Serve hot with spiced yogurt and pickle.
You 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.
Anyways 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
- In a pan heat butter.
- Add flour and saute till the raw smell leaves. (this would take 30 sec approx.)
- Add milk and cook till it thickens.
- Add pepper powder, herbs, chilli flakes and cooked pasta.
- Toss well so the sauce is nicely coated to the pasta.
- Top it with grated cheese.
Till next time enjoy.
Kids 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
- Cook vermicelli in lots of water with salt.
- Take the cooked vermicelli in a bowl and add besan, turmeric, chilly, chat powder, baking soda and coriander leaves and mix well.
- Adjust the salt if required.
- Heat oil in a kadai.
- Once oil is hot, take spoon full of batter and drop carefully.
- Fry till light golden color.