Thursday, October 8, 2015

Bread Chaat with leftover Chanamasala

                        Leftovers occupy a lot space in most of the kitchens today. Cooking for the exact quantity is considered to be a great skill. Reusing the leftovers, makes me to think. And, hence my thought process yielded with the bread chaat from the chana masala left overs.

              I just toasted the bread, made them into pieces and mixed with the already prepared chanamasala, with few minutes of heating in the kadai. Finally topped with chopped onion and coriander leaves, with a dash of lemon juice added.         

Prep time  10 minutes 
Cooking time 5 minutes

1 cup Chana masala
4 slices of Bread (Toasted)
1 number Onion (Chopped)
1 tbsp Coriander Leaves (Chopped)
1 number Lemon (Juice extracted out of it)

Tuesday, October 6, 2015

Moong Dal Sprouts and Mint Dosa- A Refreshing Green Dosa...

                           I am not a loser, yes was able to make my kid eat sprout, that too with goodness of green leaves (mint) added.

                                  Some have digestion or gastric problems towards the moong dal. But sprouting of moong dal helps in digestion with loads of goodness added towards it. Sprouting improves the quality of protein, vitamins, fibre content and essential fatty acids. Sprouts helps in alkalizing your body, i.e, they are anti-cancerous too.
                                              Adding mint made me as well my dosa refreshing. Mint is considered to be one of the highest anti-oxidant food. Aids in digestion and good for skin.

Friday, September 25, 2015

Dal Palak / Spinach Dal Recipe

                               Spinach is considered to be a pregnancy superfood. Spinach and many other greens are recommended for pregnant women, as for the iron content, antioxidant property, etc. This helps to ease the constipation problems especially during pregnancy. That too greens with a dal, is a complete side dish. 

Thursday, September 24, 2015

Fish Fry with Sesame Oil (Gingelly Oil)

                                    Fish fry are always exotic. I got a valuable hint from my chithi(mother's younger sister). And it is, while making masala for fish fry, add sesame oil instead of water. 

Thursday, September 10, 2015

Muskmelon(Cantaloupe) and Papaya Smoothie- An Ultimate Low Calorie Smoothie

                            Trying new combinations is always exciting, the result may be thumbs up or sometimes thumbs down too. My try with this muskmelon and papaya smoothie made my day eventual. Instead of going for canned and tinned juice, we can make these smoothies. As they are less time consuming when compared to other fruit smoothies. Peeling, removing seeds and cutting will only take few minutes of your time.

                       These types of smoothies would act as your whole body refresher, nourishing from your hair to toe. Both the ingredients are one among the best fruits. Give a try and make your day.

Prep time 10 mins
Cooking time Nil


1 cup Muskmelon/Cantaloupe (Peeled, Deseeded and Chopped) 
1 cup Papaya (Peeled, Deseeded and Chopped)
1/2 glass Water (optional)
1 tbsp Honey (optional)


1.  Leave off skin(yellow color). Deseed the muskmelon and chop it.

2. Peel the skin of papaya, deseed and chop it.

3. Then in a blender put the chopped muskmelon and papaya, blend it.

3. Add the water, if needed and just blend for a second (if mixer grinder, just inch it). 

4. Transfer it to a container. Now the refreshing Muskmelon and Papaya smoothie is ready to be served.If necessary add ice cubes.

  • Water can be added as per required, depending on the consistency of the juice you prefer. 
  • Adding honey or sugar is optional.
  • I won't add any ingredient other than fruit when making smoothies.

Tuesday, September 8, 2015

Prawn Fry Goan Style / Shrimp Chilli Fry

                            Recollecting my childhood days, I was not a huge fan of prawn. But my mother insisted me to have prawns, saying Vadai(an South Indian fritter), because as we cook it, it tends to turn round. My mother always gave us these prawns (in various recipes), because of its high protein content.  

Sunday, August 23, 2015

Mushroom and Carrot Soup with Coconut Milk - A Vegan Soup...

                            A chill and rainy mid-morning weekend, our home has become a proper holiday home with all my family members. I always wish to treat them with a delicious dish to their taste buds and a healthy dish for their stomach. Soups would be the best choice for it. Added they would be a best healthy choice too.

Wednesday, August 19, 2015

Pomegranate and Carrot Juice- Juice for Supple Skin

                     Juicing always gives joy, that too when a healthy juice is yummy......My try for Pomegranate and Carrot juice, gave me a splendid experience. Was not aware of the worth of Pomegranate, when in my country. Got a chance to travel abroad, there I found shocking that the price of pome was nearly 20 times more that of our country. They said there was a big demand for that fruit too...

Wednesday, July 22, 2015

Indian Gooseberry(Amla), Curry leaves, Ginger and Garlic juice- Juice to lower your LDL Cholesterol, A hair Tonic

                               Information Technology, the single word after its reign in India, has changed the quality of most of the Indian's life. It has made a drastic change almost in all the fields of nation, from real estate to food outlets. The increase was not only detected in prices, but also in cholesterol levels of an Indian adult. 

                              Earlier the blood test were only conducted for diabetic, checking thyroid and only specific ill symptoms. But nowadays the test is conducted for checking the cholesterol levels. Very recently I got to know that there are two types of cholesterol: HDL Cholesterol(the good one) and LDL Cholesterol (the bad one). Unfortunately many(indian adults) have high LDL numbers. 

Monday, July 20, 2015

Watermelon and Mint Smoothie- A Low Calorie Smoothie with Burst of nutrients

                It is always advised to take the lots of seasonal fruits available in that particular season. These seasonal fruits have the tendency to cure the diseases during those seasons. Watermelon impulse on summer, makes summer itself cosy. 
                Watermelon by itself is 92% watery, with ample nutrients in it; vitamin A, B6, C, lots of antioxidants and amino acids. Filled with abundant of lycopene. What is Lycopene?


Wednesday, July 15, 2015

Muskmelon(cantaloupe) and Mint Smoothie- An Ultimate Low Calorie Smoothie

                                    I was not a big buff of these muskmelons, till I tasted this muskmelon juice. Got to taste the muskmelon juice, when in my uncle's house, during a bright summer. Muskmelon juice served by my aunt, was soothing for the whole long summer day. It was the Day One, I became fond of these muskmelons. Wherever and whenever I find it, I used to buy and make smoothies and juices.

Monday, July 13, 2015

Prawn Bajji recipe / Prawn Fritters with garlic touch

                    Bajji/fritters is an ultimate snack, that when made with any ingredient (either plantain, onion or aloo/potato,etc) will turn the whole scrumptious. That too, if the ingredient itself is divine, yes that would be my day then. The divine ingredient is nothing but prawn. It has a unique feature that, even for a beginner in cooking, the outcome will be tasty. Fritters with prawn would be heavenly, but wanted to give an unusual touch.

Friday, July 10, 2015

Amla,Ginger and lemon juice with honey for kids

                   Diet, has become a common word today, used regardless of ages. In earlier days, the adults and elders were dieting, but now even children are urged to maintain a proper diet. The big reason behind this is the increased use of the white sugar. Avoid Three Whites (sugar, rice and milk by products) is the regular advice by doctors these days.

                  Memorializing my childhood days in my grandparents house., we used to have morning coffee made with palm jaggery and juices in any form made with honey only and no sugar at all. When as a kid, would refuse spicy side dishes, so honey accompanied my idlis and dosas.

                  Any indigestion problem, my grandma's first aid would be juice made with ginger and honey. All sort of indigestion would have been vanished, for the above drink. Now me as a homemaker, practising the same simple and healthy (yet no side effects) medicine for my family, when necessary. 
Kids would also go for this drink as honey is added.

Monday, July 6, 2015

Papaya Lime Smoothie

                                    Making Smoothies are always irresistible. That too when trying new combos out the the fruits you like, is something better. I am fond of eating papaya fruit from my childhood days. My grandma always insist us (me n my sissy) on eating papaya fruits. We were lucky enough to eat those fruits, highly farm fresh. We right away pluck it from the tree and enjoy it(after washing and peeling done). One interesting thing that would happen is, we would let the papaya to ripe on the tree(for having it on the next day). But on the next day,  monkeys would be more smarter than us and have these fruits, before us. Usually there used to be a big competition between us and monkeys, to get the best and ripen one. (either papaya or other fruits in our garden).

Thursday, July 2, 2015

Chickoo or Sapota Milkshake with Dryfruits and Nuts/ Sapodilla Smoothie

                               Remember having these milkshakes during my college days. Being a huge fan of sapota milkshake wanted to try it at home. When trying something at home, we can incorporate our new ideas, isn't it. So iron rich sapota milkshake, by adding the dry fruits and nuts, has become even more healthful.

Wednesday, July 1, 2015

Adai Recipe/ Nutrient Rich Lentil Pancakes

                     My first day of my work, was filled with lots of excitements, joining formalities, new intros, and the list was continuing. It was the time for us to break for my first lunch (not as a student), it was dusk almost by that time. In my company food court, there were many restaurants and famous food chains of Tamil Nadu, but I had packed lunch from my lovable sister. I could find a big queue in a particular food counter, because of my hurry was less keen to know about the queue.

Friday, June 19, 2015

Tuna Garlic Fry or Tuna Fish Fry with dash of Garlic...

                               Whenever I go to fish market, I prefer a safe play to buy fishes which are well known to me. Recently, my friend accompanied me(to the market), fishes available they were out of our encyclopedias. So, had to try new varieties with help of the fish vendor. My choice was tuna, as the thorns are less.  

                              Tuna, this sounded new to me, but sounds good. when the fish was sliced, the flesh was red in color too, so little more confused now. Once at home, started my fact-finding about Tuna. Came to know that Tuna is also a super food fish similar to the salmon. Has abundant of omega-3 fatty acids in it and selenium too. Researchers have found that mercury related issues is less in tuna, as to others.
                              Gave a try of tuna fry with added flavor of garlic and cumin seeds along with chilly powder, turmeric powder and salt. 99% of indian cooking includes turmeric powder (excluding sweets).

Prep Time 5-10 mins
Cooking Time 10-15 mins(changes depending on quantity)


5-6 nos Sliced Tuna Fish

1/2 tbsp Red Chilly Powder
1/2 tsp Turmeric Powder
For shallow frying Cooking Oil
As per Taste Salt

To grind and Make paste
8-10 pods of Garlic

1 tsp Cumin Seeds
1 tsp Sesame Oil (for making paste) 


1) Wash the sliced tuna and let the water to drain off. I usually wash fish using salt and turmeric powder added.(see note for procedure). Take the ingredients needed for making the fry.

2) Make the paste of garlic and cumin seeds.

3) Mix the garlic paste, chilly powder, turmeric powder and salt using sesame oil and little water(if needed). Now marinate the fish in the mixture.

4) Then shallow fry the marinated tuna and enjoy.

  • Adding cumin seeds along with garlic will give an enhanced taste. If new to cumin or not needed can omit it.
  • Marinating with sesame oil, makes the fish soft.

                         Procedure to wash fish
  • I usually wash any type of fish adding salt and turmeric powder. When washing with salt and turmeric they both act as an antiseptic. Hence improved health benefit.
  • First I wash normally in running water for two times to remove impurities.
  • Then by adding salt and wash again.
  • And finally with turmeric powder. Hence clean fish.

Thursday, June 18, 2015

Ulutham Paruppu Kuzhambu/ Foods for puberty in girls/ Urad Dal Curry (Tirunelveli Special Recipe)

                               Opps! I am too lazy to cook today, but still I want to give my family a healthy food. It might be the mind voice of many homemakers and mothers, sometimes. Your search for easy, simple, quick yet too healthy dish will end up with uluntham paruppu kuzhambu/ urad dal gravy.

             This recipe may sound new to many and it belongs to Tirunelveli (down south district of Tamil Nadu,India) cuisine. It is same as the dal recipe we make using toor dal or moong dal. Urad dal has abundant nutrients in it; calcium, iron, folic acid, magnesium, potassium, etc,. It is highly  recommended for pregnant women and girls who attained their puberty. Urad dal can be taken in various forms like ulunthu kali , ulunthu kanji. and kuzhambu.                         

Prep Time 2-3 mins
Cooking Time 12-15 mins


1/2 cup Urad Dal (without skin)  

1 tsp Chilly Powder (or as per taste)
1/4 tsp Turmeric Powder
A pinch Asafoetida
As per Taste Salt

To grind

1 tbsp coconut grated
2 nos Green Chilly
2-3 nos Small Onion
1 tsp Cumin Seeds

To Temper

1 tbsp  Oil
1 tsp Mustard Seeds
1 tbsp Small onion Chopped
1 sprig of Curry Leaves


1) Pressure cook the urad dal with turmeric and asafoetida added. It takes around 10 minutes.
2) Once the urad dal is pressure cooked, now we can temper it, using mustard seeds, chopped onions and curry leaves. 


3) Once the added onion for tempering has turned into brown colour, pour the cooked urad dal into it. 

4) Then coarsely grind the coconut along with onion and cumin seeds. Now add the coarsely grinded paste and salt to the urad dal mixture.


5) Allow it to boil for 10 minutes for the raw smell of coconut to go off.
6) Now you are done with the urad dal gravy.


  • Even little amount of urad dal will yield more when cooked. So take the lesser amount than the normal amount (of dal you take) during cooking.
  • Green chilly and chilly powder can be increased or reduced as per your taste.
  • Need not be worried of the sticky texture of the gravy, it is it's property.

                        This gravy will be sticky, because of the mucinous of the urad dal. The mucinous property is good for diabetics and anti-cancerous too.
                        When taken along with hot steamed rice and ellu thuvaiyal, you will fall in love with this new dish.

Wednesday, April 15, 2015

Seem Paal / Junnu Paalu / Cow Colostrum Sweet Recipe

                      It has been a very long time, I am into the stream of blogging. Feeling glad to end my long interval with A Superfood Recipe. And the Super-food ingredient is cow's colostrum milk.
                     Colostrum is the fore milk produced by all the mammals after giving birth. This is considered to be the first gift of mother to her child. Packed with lots of antibodies and nutrients, is a low fat and high protein content milk. The cow version of colostrum is Bovine Colostrum.

                      This bovine colostrum is gaining popularity among the athletes and weightlifters. The high protein value is an asset to athletes. The abundance of amino acids in colostrum is considered to be a boon for weight lifters in making them stronger and bigger. Apart from sports and athletic persons, bovine colostrum is used for gastrointestinal benefits.

                     There are various methods of preparing the colostrum milk. Even little watery version is also being prepared in my native. This s a dry version. I have completely reduced the colostrum milk, adding jaggery and cardamom. And the shelf life for this dry version is four to five days, without refrigeration itself. For cold countries/climates the shelf life extends little more.

Prep Time 2-3 mins

Cooking Time 30-40 mins


5 cups Cow's Colostrum Milk/ Seem Paal/ Junnu Paal
1 cup Jaggery / Palm Jaggery (Crushed)
5-6 nos Cardamom (Crushed)


1) The colostrum milk is yellow in colour. Shown in the picture below.

2) Crush the  palm jaggery or jaggery, add little water and heat it till it melts completely. Then filter for the impurities.


3) Pour the milk in a wide opened vessel. In medium flame, keep on stirring the milk. Within five minutes you can see the milk forming and then coagulating. By this time it looks like curdled milk.
Keep on stirring it with a ladle. When almost the whole content is reduced to half add the crushed cardamom.

4) When almost all the water is reduced, add the jaggery syrup. Keep on stirring. 


5) When the whole content is out of water, switch off the flame. Allow it to cool down completely and then transfer it to a container.  

  • The foremilk or the first milk produced by cow after giving birth to calf is colostrum milk. Until nine days the cow will give colostrum milk.
  • Even a very large quantity of milk, will yield to a very little output.
  • Instead of palm jaggery / jaggery, sugar can also be added. Sugar is in least preference when compared to the other two.

                   Once when preparing this sweet recipe, I added a lot of jaggery. I had to rectify that mistake, so then added some grinded coconut, which became a new dish. Tasted similarly to theratti paal ( a famous tirunelveli recipe). Will post that recipe in the near soon.