Sunday, December 12, 2021

Nan Katai

Hello readers , I am posting here after a long hiatus so thought of posting one of the classic biscuit recipe which I learnt from my mom , this is one of my favourite tea time biscuit recipe which has a lovely hint of elaichi/ Green cardamom and it gives that classic Asian touch , Amazing to taste and so flaky in texture that one bite it teleports me to my childhood days where my mom used to prepare this during Diwali and it always would vanish so quickly that I used to always request her to prepare a big batch of them .  It's easy to prepare and makes it even more special when you share , so do try this recipe and share it with your loved ones . Now coming back to this recipe there are few key steps which you have to follow which nails the texture here .  Please do message me in the comment box below with your feedbacks, questions would love to read them.


1/2 cup Maida /Plain Flour

1/4 cup semolina

1/4 cup Besan/ Chickpea flour

1/2 tsp cooking soda

1/2  cup Ghee (which is at room temperature)

1/2 cup powdered Sugar

1/2 tsp vanilla Essence

1/4 tsp Green cardamom powder


  • Powder the Sugar with Green cardamom seeds with the help of a mixer grinder and keep aside.
  • In a bowl Cream Ghee and powdered sugar together till pale white in colour and well incorporated mix well it takes good 5 minutes to do it . This is a key step please do not skip it.
  • In a mixing bowl Sieve Plain Flour (Maida), Besan , cooking soda together and keep aside. mix in the semolina and keep aside.
  • Add in the creamed ghee, vanilla essence and mix it well till it comes together to form a dough, and if you are not able to do it don't worry just add another 1 tbsp ghee . Shape them into small round ball and flatten just a little .
  • Grease a baking tray with a little ghee add line these cookies and bake in a preheated oven.
  • Here the oven temperature is the key for the cracks they form on the cookies which gives a classic look and gives a lovely flaky texture.
  • Preheat the oven to 170'c for 5 mins. Bake them for 10-12 mins till done and the bottom of the cookies turn a little golden brown and they form cracks on the top .
  • After they have cooled store in an air tight container and Enjoy with a hot cup of tea.

Sunday, April 26, 2020

Wheat Flour chocochip cookies

I absolutely love choco chip cookies and was looking for something which is healthy and calls for less sugar too ...these were perfect , gorgeous and made with few ingredients and the texture is so good just like the store bought ones , no compromise on taste and that's a promise.....this was an instant hit in my house, my kids absolutely loved it, thanks to my friend Sujatha S Shenoy's post who inspired me to cook these gorgeous cookies . The original recipe calls for butter , but I have used ghee here ; I have tweaked the recipe which has turned out perfect for me and have even used the same measurements to prepare more than 2 batches and it has come out perfect !...Please do try them and enjoy them sipping down a hot cup of tea  :D

Recipe adapted from Healthy kadai 


1 cup wheat flour 

1/4 cup semolina  

1 tbsp cocoa powder

1/4 cup sugar 

1/4 cup chocochips 

1/4 cup ghee ( should be at room temperature )

1/2 tsp baking powder

1/2 tsp vanilla essence 

  1. In a deep bowl add in wheat flour, semolina , cocoa powder, sugar, mix well , add in chocochips and mix well. 
  2. Now add in vanilla essence , ghee and mix well until it becomes a perfect dough, add maybe 1/2 tsp more ghee if u find it a bit difficult to bind the dough but otherwise it should be fine.
  3. Leave the dough aside for 10 mins.
  4. Preheat the oven to 170'c for 5 mins.
  5.  Line a cookie tray with the parchment paper and pinch a small portion of dough, make a round ball place a chocochip in the centre. 
  6.  Bake for ab0ut 15-20 mins until the top gets a bit cracked and it's cooked.
  7.  Store in an air tight container. Enjoy !

Sunday, August 18, 2019

Magge Sasam (Temple style)

This is a typical traditional konkani style curry which is prepared in most of the households , I am sure every family might have that special magical touch in their recipe which was passed on by their elders , here's the way it's been prepared in my house and which in turn I learnt from my mom . As shravan month marks so many auspicious days , I thought this post is apt for the festive month , do try this simple satvikk recipe which I am sure you would find it lovely when served with rice . Do leave in your feedback on my space below would love to read your comments !


1 cup Magge / Mangalore cucumber (peel off the skin and chop into small chunks)

3 green chillies

2 red chillies (Kashmiri Red chillies)

1 small piece jaggery 

1 cup coconut

1 tbsp coconut oil

2 tsp mustard seeds ( 1 tsp for grinding with masala + 1 tsp for tadka)

1 sprig of curry leaves 

salt to taste


  • In a deep pan add 1 and 1/2 cup water 1 tbsp jaggery , cucumber chunks then boil till cooked and keep aside.
  • Grind green chilli, red chilli, coconut, mustard seeds, salt to a fine paste.
  • Add paste to the the boiled Cucumber chunks and bring it to a boil .
  • Now let's prepare the tadka /tempering for heating 1 tsp coconut oil add 1 tsp mustard seeds when it pops or starts to crackle add in curry leaves and drop this tadka in the curry and let it cook for good 10 to 15 mins.
  • Serve and relish with Rice .

Monday, February 4, 2019

Kultha Phanna Doddak

I have already posted about Horsegram idli in my last post and today I am posting one more delicacy using the same batter you can make very crispy and yummy dosa. Just pair it with spicy coconut chutney or even dollop of butter it's fab ...Here is the quick recipe of how to make it , I am sure you will enjoy it as much as we did :)


1/2 cup split white urad dal (black gram dal)

1/4  heaped cup Horse gram /kulithu

1 cup Raw Rice ( Sona Masoori / Basmathi Rice)

salt to taste

For tempering 

1 tbsp coconut oil 

 Large pinch of mustard seeds

  • Soak urad dal , horse gram , Rice separately in 3 different vessels for around 7-8 hrs
  • Grind Soaked rice to a smooth batter draining all water to a semi thick paste and keep aside.
  • Drain all the water from urad dal , transfer this in a mixer grinder and grind to a smooth fluffy paste, remove it in a mixing bowl.
  • Now grind the horse gram adding little water to a smooth paste and mix in well along with a urad dal batter, Then add in Rice and salt and mix well to make the consistency of free flowing fully batter.
  • Now Allow this to ferment well overnight .
  • Now take a small non stick pan add 1/4 tsp oil drop in just a few mustard seeds when it splutters add in one ladle full of the batter (Do Not Spread ) cover and cook on a v low heat then flip you will notice tadka being beautifully stuck to the dosa  and it becomes very crispy and cook on the other side. It is important to cover and cook on low heat to get a very crispy texture here.
  • Serve with chutney of your choice or Enjoy with a dollop of butter !

Saturday, January 26, 2019

Horsegram Idli (kultha Idli)

I absolutely love Idli and sambar and  it's one of the most popular southern Indian breakfast which I am sure is classic favourite Indian breakfast item in most of our household and there are many versions of idli my mom used to prepare and today I am sharing one of them that is horse gram idli which was my childhood favourite and my mom used to serve this with spicy coconut chutney which I used to relish ..Yum . 
     It's such a healthy recipe and not to forget all health benefits of horsegram like a good immune booster, perfect for weight loss , good source of Iron and when you mix ground horsegram to idli batter it becomes very soft , so here is one healthy , perfect recipe of Kulitha idli


1/2 cup split white urad dal (black gram dal)

1/4  heaped cup Horse gram /kulithu

1 cup Raw Rice ( Sona Masoori / Basmathi Rice)

salt to taste

  • Soak urad dal , horse gram , Rice separately in 3 different vessels for around 7-8 hrs
  • Grind Soaked rice to a smooth batter draining all water to a semi thick paste and keep aside.
  • Drain all the water from urad dal , transfer this in a mixer grinder and grind to a smooth fluffy paste, remove it in a mixing bowl.
  • Now grind the horse gram adding little water to a smooth paste and mix in well along with a urad dal batter, Then add in Rice and salt and mix well to make the consistency of free flowing fully batter.
  • Now Allow this to ferment well overnight .
  • Next morning prepare the idli steamer ready grease idli mould with little ghee/ coconut oil and steam for about 15 -20 mins until done .Here I have steamed in a round idli tatte / or mould and you can make out from picture how spongy it's turned out to be . 
  • Serve with chutney pudi / molgapodi or spicy coconut chutney of your choice :) 

Monday, January 21, 2019

Eggfree Banana and walnut cake

I have tried so many versions of Banana cake this is most healthy , spongy and one of the best Cafe style Banana cake which I found the personally loved it , it's eggfree , hassle free and with just 2-3 tbsp sugar makes one of the best gorgeous, healthy sponge cake you will absolutely love . Thanks to Rinku khanna for sharing such a classic recipe , with a beautiful hint of cinnamon which makes bake absolutely Fab  nevertheless this is become one of my favourite recipes. Actual recipe calls for 3/4 cup sugar but i have just used 1/4 cup sugar ( please feel free to alter this as per your taste buds, I have personally tried this recipe many times and loved it every time I have baked , without much delay here is the recipe . Please don't forget to drop in your feedback , would love to read them in my space below ;D


1 heaped cup Whole wheat flour  

1 tsp baking powder

1 tsp baking soda

salt a pinch 

2 medium sized over ripened Banana (grated)

3 tbsp Sugar (original recipe calls for 3/4cup* ) (Alter as per your taste buds)

1/4 cup refined oil 

1/2 cup milk 

1 tsp Cinnamon powder

1 tsp vanilla essence

1/4 cup Chopped walnuts/Pecans 

1/4 cup raisins 

2 tbsp white or choco chips (opt)


  • Sieve flour with baking powder and baking soda, cinnamon powder around 2- 3 times and keep aside.
  • In a mixing bowl add in grated banana, sugar, oil , vanilla essence and mix everthing well till well incorporated.
  • Now mix in milk and gently fold in the flour making sure it's mixed well.
  • Mix in walnuts, raisins and mix well. 
  • Grease the cake tin of your choice I have used square here , pour the cake batter and tap in gently .
  • Garnish with chopped walnuts .
  • Preheat the oven to 180'c for 5 mins and bake for about 40-45 mins till done.
  • once done , keep aside until it has cooled completely before slicing it .

Thursday, December 20, 2018

Chanadal and broken wheat khichidi

Simply love this Authentic Sweet recipe I learnt it from my mom , tasty , good and absolutely melt in the mouth . Simply serve this sweet pudding drizzled with warm clarified butter /ghee it's lovely and a perfect treat for a sweet craving .


1/2 cup Bengal gram dal (Chana dal)
3/4 cup broken wheat (Lapsi)
6-7  green cardamom pods (deseed and powder them)
1/2 cup sugar (add more if you prefer)
1/2 cup grated coconut 
7 tbsp ghee
a few raisins
10-12 fried cashew nuts
1 Banana (cut into roundels)

  • Dry roast chana dal  for 2- 3 mins on a simmer flame till they turn aromatic then transfer them to a pressure cooker add water cook for one whistle such that when u feel grains must be perfectly cooked , but not mashed. keep it aside.
  • Dry roast cashews and raisins in a little ghee and keep aside.
  • Take 2 tbsp ghee and add in broken wheat and keep frying on a slow flame for 2 mins then add around 2 cups of water and pressure cook for 1 whistle .
  • Now add sugar, cooked chanadal and cook till the sugar melts and everything gets incorporated very nicely and it comes to a boil (you can add more water if you feel it's too thick.
  • Add the grated coconut and mix well till it thickens.
  • Finally add the remaining ghee and powdered cardamom
  • Mix well. 
  • Garnish it with fried cashewnuts and raisins and serve with sliced banana roundels.

Friday, November 9, 2018

Rawa Tingalod

Happy Diwali to all my readers , it's that time of the year when winter slowly creeps and as the  festive season is just around the corner, I remember my childhood days when my mom used to prepare sweets and savouries , give us gifts , go to temple with a wish in our hearts that this festive season brings everyone luck and happiness it used to be truly festive in all sense . I have tried my best to give my children the same festive feel and they always love the tea time crunch snack what I prepare this post truly hits the spot I am posting one easy chakuli recipe perfect for tea time crunch snack and it stays fresh for more then 2 - 3 weeks in an air tight container . Thanks to my friend Rajamoni akka for sharing such a lovely recipe :) ....Don't forget to share your comments, feedback at the space below !


1 cup Fine semolina (IF it is coarse grind them to a fine consistency )

2 cups of water

2 cups of Rice flour

1 tsp salt

1 tsp Jeera

1 tsp hing

2 tsp Sesame seeds

oil for frying tinglodu

  • In a deep pan add 2 cups water and bring it to a boil then add in Rawa/ semolina and cook it till water is absorbed. Keep aside and cool.
  • when it still warm add in 2 cups of Rice flour, jeera, salt, hing and knead to a smooth dough .
  • You can add a little water if you feel the dough is a bit difficult to knead .
  • But key here is not to let the rawa cool completely and mix it well .
  • Pinch a portion of the dough put in the chakli press and shape them in chakulis /tinglod and deep fry in oil .
  • Store in a air tight container stays fresh for 2-3 weeks .

Saturday, October 27, 2018

Tomato Beetroot Rasam

I love any type of's a lovely comfort food for me when I pair it with Rice and serve with roasted papad it's one of the simplest and no fuss meal for me . I try so many types of Rasam which I have learnt from my family and friends but there are very few of them which are my classic favourites and I have already posted them here in my blog earlier, this is the one I have lately tried and absolutely loved it.  I have altered the original recipe a bit but many thanks to Veena Mallya akka for sharing such a simple yet delectable recipe which is so easy to prepare hardly takes me 10 mins for the whole preparation and the flavors here are simply marvellous , the roasted garlic flavours imparts such a rustic flavour that you will be amazed the very first time you taste it , my boys enjoyed their meal and asked for second helping as well. Do try this I am sure your family will love this as much as we loved it . 


2 medium sized Tomatoes

1 Beetroot

2 green chillies + 1 Green chilli

2 tbsp Chopped coriander leaves 

3 flakes of garlic (finely chopped)

2 Broken Red chilli 

1 tbsp ghee / Clarified Butter

salt to taste


  • Pressure cook the tomatoes, and beetroot along with 2 green chillies for 1 -2 whistles and keep aside.
  • Retain the pressure cooked liquid and strain the tomatoes, green chillies, beetroot and grind this together to a fine paste/ puree without adding water.
  • Take out the paste in a pan add in retained liquid no
    w add in coriander leaves , 1 slit green chilli , salt and allow it to bring it to a boil. 
  • Prepare the tadka / Tempering by heating ghee add in garlic and Redchilli and fry till chopped garlic turn a bit nutty brown add this to the Rasam .
  • Allow it to boil for good 8-10 mins until the flavours are very well infused, add little more water if needed if you need it  and you feel it is little thick 
  • Serve it with Rice / Papad ...Yumm it's fab :)

Monday, June 18, 2018

Murg Zaffrani korma

I always like to cook something special on fridays like chicken curry which is my son's favourite and I always look out for some classic chicken curries and this is one of them shared by Sarita Bhat which she got it from chef Harjit Kumar. It was not only quick but turned out delicious !
     So do try this I am sure you will love it and don't forget to share in your feedback !


1/2 kg Chicken (cut into curry cut pieces)

2 tbsp oil  + 1 tbsp ghee

2 tbsp Ginger Garlic paste

3 tbsp Fresh Curd

1 med sized onion (finely chopped)

4 tbsp Tomato puree

1 -2 Green cardamom

1' Cinnamon

3 cloves

salt to taste

1/4 tsp Haldi / Turmeric Powder

1 tsp Coriander Powder

2 tsp Red chilli powder

2 tbsp cashew (ground it into fine paste)

few strand saffron soaked in water

1 tbsp chopped coriander leaves 


  • In  a Large kadai add in oil / ghee add in green cardamom , Cinnamon , cloves saute on a medium flame when they begin to crackle. Add in onions and saute till golden brown.
  • Add in ginger garlic paste and saute for 5 mins , then add in yogurt and in all dry masala powders fry well till it leaves oil completely and then add in tomato puree fry well till it leaves out oil , make sure you fry on a low flame . Add in cashew paste and cook on a low flame .
  • Now add in chicken pieces and cook on a high heat for 10 -15 mins till cooked add in little water i needed. Lastly add in saffron water .
  • Garnish with coriander leaves .