Friday, November 27, 2015

Green Peas and cheese Sandwich

Sandwiches are my favs ....esp one which has a beautiful blend of flavours....little bit spicy, cheesy and simply yumm ..these are my fav from my college days ..easy to prepare and with all handy ingredients this sandwich can be prepared in less then 10 mins.


6-8 Bread Sliced 

For Spicy Green Peas Sandwich Spread

1/2 cup Boiled Peas

1/4 cup finely chopped coriander leaves

2-3 green chillies ( use according to your spice level)

1 clove of garlic

1/4 cup coconut 

1 tbsp lemon juice 

salt to taste

Other Ingredients 

1 Cheese singles /slices per sandwich 

3-4 Pickled Jalapenos (finely chopped)

Dash of pepper powder

1/4 cup finely chopped Cucumber

1/4 cup finely chopped Tomato 


  • In a blender blend coriander leaves, green chillies, garlic, lemon juice, coconut add little water and grind to a smooth paste. Now add the peas and give I whiz peas must be coarsely ground ...U can grind finely too so that kids wont notice it :)
  • Now take a table knife spread the sandwich mix evenly on 2 breads. Now roughly spread chopped cucumber and tomato. dash of pepper and place the bread on top with the sandwiched mix facing down then again spread a generous layer of peas chutney add cheese single and place spread the finely chopped Jalapenos . 
  • Put another layer of chutney on the bread and place it on the the cheese 
  • .Slice and serve ..Oh each bite has lot of flavour plus my kids didn't come to know peas were added in it :D

Wednesday, November 25, 2015

Mixed Veg Stir Fry

I simply love various types of stir frys  this one is filling and satisfying and its a complete meal by itself goes well with chapathi or poori too . So try this healthy blend of vegs and love it :) I had done this on a fasting day so didn't add any onion or garlic in this curry but still it's really v yumm to taste


1 big Carrot (grated ) ( Don't grate on a finer blade )

1 big boiled potato (cubed )

1/2 cup boiled peas 

1/2 of  yellow caspicum  (cubed)

1/2 of Red Capsicum (cubed)

2 tbsp coconut (freshly grated)

1/2 tsp Lemon juice 

1/2 tsp haldi

1 tsp Chilli powder

large pinch of Garam masala

1 sprig of curry leaves

Finely chopped Coriander leaves for garnishing 

2 tbsp oil 

salt to taste


  • Take a non stick pan add 1/2 tsp oil  fry the Potato till crisp and keep aside.
  • Fry Capsicum in same pan till crisp but little cooked then keep aside.
  • In pan add oil add mustard seeds when it splutters add curry leaves then add peas , grated carrot fry well for 2 mins add coconut fry for a minute.
  • Now add fried potato , capsicum  toss add haldi, Chilli powder, Garam masala mix well . Lastly give a good squirt of lemon and mix.
  • Now add coriander leaves and serve .
  • Best side dish with Roti and dal ...I sometime have it just like that as a roti filling :)

Monday, November 23, 2015


This idea of Using coconut water to ferment Appam comes from Shyamala akka who had contributed this recipe  I actually use coconut water to ferment surnali batter which I had already posted ...Coming to this Appam recipe it was simple and it was simply one of the best recipe ...the original recipe didn't use Poha ...But it's my little change what I have done to this recipe and it came out Perfect !

1 cup Rice
1/2 cup Freshly grated Coconut (I used a little less then 1/2 cup)
1/4 cup Poha
1/2 tsp dry yeast 
water of one coconut 
1/2 tsp sugar + 1/4 tsp for activating yeast
1/4 cup hot water
salt to taste
oil for roasting the dosa


  • Wash and Soak the rice for 4 hours along with coconut water this way water will be fermented and perfect .
  • Soak for Poha for 15 min and then drain out the water and keep 
  • Grind the rice,poha,coconut, with salt and sugar to a very fine paste
  • Add hot water and sugar to a yeast and keep it aside for 5 min and then mix it in the batter.
  • Ferment it overnight and take out the dosa next morning in an appam pan  grease it properly with oil with the help of the kitchen tissue . When it is hot  simmer it drop 1 ladle full the batter and circulate well making sure the batter is spread evenly all over the appam pan (you have to do it quickly here . cover and cook drizzled with little oil .
  • Take out when the edges start getting a little Crisp.
  • Serve with stew or chutney of your Choice.

Wednesday, November 18, 2015

Maiyya's Style Raw Mango Chutney

Here is one of the recipes shared by my mom which she had noted down from a cookery show which was featured by One of the Chefs of Maiyya's Hotel in Bangalore which is one of my favs....was so drawn to the recipe as I prepare mango chutney the different way ..this is so yumm and no onion no garlic chutney which you will love. 


1 small mango ((deseeded and grated)

1/4 cup freshly grated coconut 

2 tbsp freshly prepared hing water 

2-3 Red chillies (used mix of bedagi and normal)

salt to taste

For Tadka / Tempering 

1 tbsp Coconut oil (Please don't omit it )

1 broken red chilli

1/4 tsp mustard seeds

1/4 tsp urad dal

1 sprig of curry leaves


  • Grind mango, coconut, red chillies along with hing water, and required amount of water to a fine paste. 
  • Add salt to taste and mix
  • Remove in a Serving bowl.
  • Prepare for the tadka : Heat coconut oil add in mustard seeds, Urad dal, when musturd seeds pop up and dal turns golden add in the curry leaves and pour this over the chutney .
  • Serve with Dosa / Appe / Idli ...You will def love it :)

Monday, November 16, 2015

Capsicum Peanut Raita

One of the most lovely salad recipe which I learnt from my sister its yumm , simple and so delicious you will absolutely love this with any pulao or rice preparation ...too good and simply WOW !


1/2 cup of thick yogurt well beaten and add water to it to make a slightly thinner then the semi thick consistency

1/4 cup green and red capsicum (finely chopped)

2 tbsp coconut 

1 green chilli 

2 tbsp roasted peanuts + 2 tbsp roasted peanuts roughly crushed 

1/4 tsp roasted Jeera powder

1/4 tsp of red chilli powder 

salt to taste 

2 tbsp coriander leaves 

1 tbsp oil


  • In mixer grinder add coconut, green chilli, peanuts and grind to a coarse powder consistency without adding water.
  • In pan add oil fry capsicum till cooked but crisp and keep aside.
  • In Bowl add red chilli powder, coconut powder coarsely ground, salt, jeera powder and give a good mix .
  • Now finally at the serving time add the fried capsicum, roughly chopped roasted peanuts, coriander leaves and serve with any puloa or biryani of your choice...this is soo good and it's fairly spicy as well .
  • Your absolutely going to love it :)

Friday, November 13, 2015

Choco Vanilla Burfi

This was one of the sweet which i had tried this Diwali ...this is the first time I am trying two layered Burfi was very happy with the outcome ...its so easy to prepare and delicious that you will def love it.... My family said it was yumm! so do try this for your family they will surely love these too :) 


For the white vanilla layer 

1/2 cup Milk Powder

3  Tbsp Sugar 

2 tbsp Cream 

3 tbsp milk 

1/2 tsp elaichi powder 

2 tbsp chopped pistachios 

1 tbsp ghee 

For Choco layer 

1/2 cup Milk Powder

3  Tbsp Sugar

2 tbsp Cream 

3 tbsp milk 

1 tbsp Cocoa powder

1/2 tsp elaichi powder 

2 tbsp chopped pistachios 

1 tbsp ghee 

Other ingredients 

Ghee for greasing a small plate 

Extra Chopped Pista for garnishing 


For White layer 

  • Add ghee in a pan and all the ingredients stated under white layer and give a good mix and keep stirring  on a med flame until the mixture starts leaving the pan and and you get a thick mix now put on a greased thali and take a spoon dipped in ghee and spread leave it to set for 30 mins in the refrigerator.

For Choco layer 

  • Add ghee in pan and add all the ingredients stated under Choco layer and give a good mix and stir on med flame till mixture starts leaving the pan and you will get a thick mix then pour this mix over the white layer and spread it evenly on all over the white layer . Garnish with more nuts.
  • Leave it to set for about 1 hr pref in Refrigerator. Then cut into diamond shape and set and serve 
  • when u trim the edges there is a lot being wasted so did pedas out of it so i got a beautiful marbled effect on them :) 
  • Do try this they are amazing to taste !

Thursday, November 12, 2015

Spicy Tukdi

Happy Diwali Wishes to all my readers....Here is one of my fav snacks which I prepare for the festive season so thought of preparing and sharing it with all of you :)


1 and 1/2  cups Maida

2 tbsp Fine Semolina

1 and 1/2 tsp Red chilli powder ( like it a bit spicy )

1 tsp oil + 1 tsp Ghee heated to a smoking point 

pinch of  Ajwain

water to make a smooth dough 

salt to taste

pinch of sugar

oil to deep fry 


  • Mix Maida and semolina add in red chilli powder, salt and sugar , pinch of ajwain and give it a good mix and keep aside.
  • Take a small pan heat 1 tsp ghee + 1 tsp oil heat till the smoking point and pour over maida and when it cools a bit mix well.
  • Now add in water little by little to make a smooth dough.
  • Pinch out a small ball roll into thin chapathis and with a sharp knife cut into diamond shape cuts and deep fry in oil .
  • Note : When u heat the oil Heat it till it's very hot then reduce the flame to a simmer flame and then deep fry ...else it will burn very quickly !
  • Do try this its crispy , yumm and delicious ! Store in an Air tight container ....Crispiness Guaranteed !

Friday, November 6, 2015

Stir Fry Mushooms

One of the most delicious and healthy recipe which i tried the other day was these experimental recipe which i Simply loved. Here goes the recipe for that 


1 pkt Button mushroom (Use Very fresh ones)

1 tbsp Sesame / groundnut oil /Olive oil 

For Marination 

1 tbsp Shezwan sauce

1/2 tsp Soya sauce

1 tbsp Tomato sauce 

1/4 tsp chilli flakes 

1 tsp corn flour 

Other Ingredients 

6-7 Garlic flakes (finely chopped)

2 tsp White Sesame seeds

2 tbsp finely chopped spring onion (chopped)

salt to taste (please do Check before you add as sauces have a high level of salt ) 


  • wash the Mushrooms well and then mix in all the ingredients in the marinade and mix them well and keep aside.
  • In Pan add a little oil then stir fry Mushrooms on a high flame (Don't lower the flame as it will leave out lot of water). Add salt only if required and then keep aside.
  • Now in pan add oil fry garlic till light brown add to the mushrooms. Toss well now add salt, White Sesame seeds and Mix and serve Sprinkled with Spring greens
  • You will love this healthy stir fry !

Tuesday, November 3, 2015

Punjabi Paneer Masala

My sons both of them simply love Paneer Masala and usually I cook Paneer Makhani for them this time I felt like cooking something different and this was the recipe which I had bookmarked when Usha akka had posted...Simple , Lovely and delicious recipe both my sons agreed that this was the best Paneer masala .....comes close to the one Served in Hotels. Thanks Usha akka for sharing such a lovely recipe :)

Recipe Credit : Revathi Shanmugam


2 Cups Paneer (cubed )

1/4 Cup Thick Yogurt (Beaten well)

Make a Paste of the following ingredients

5 Red Chilli  ( I have used a mix of Bedagi and Normal )

1 big onion

1 tsp Jeera

1 tsp Dhania (Coriander seeds)

Other Ingredients

2 tsp Ginger Garlic paste

1 tsp Sugar

1 onion (chopped)

3 Tomatoes (pureed)

salt to taste

1 tsp Chilli Powder ( used Kashmiri Chilli Powder )

1 tsp Ghee + 1 tsp  oil 

2 tbsp Coconut 

6-7 cashews

2 tbsp Fresh Cream


  • For Onion Paste : Grind onion, coriander seeds, Jeera, red chilli to a fine paste.
  • Grind Cashew and coconut to a fine paste and keep aside.
  • Heat oil  and ghee add chopped onion fry till onion turns brown add then add in little sugar add ginger garlic paste and saute till it gets cooked and leaves out nice aroma add the onion paste and fry till it leaves out oil.
  • Add well beaten yogurt and fry till it leaves oil .
  • Now add tomato puree and saute till well cooked , then add in chilli powder and fry till it leaves out oil.
  • Now add the coconut cashew paste and fry well . Add water and bring to the consistency .
  • Lastly add cream and garnish with fresh coriander leaves . Serve with Roti /Naan :)