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Friday, July 28, 2017

Green Chilli Chutney/ Paccha Milagaai Chutney


This is a recipe where robustic spicy flavors meet tanginess with a hint of pungent taste. Generally in a recipe, green chillies are added just to spice up the dish. But in this recipe, the major ingredient is green chilli. It has it's very own green flavor. How will it be if it unlocks it's original flavor and taste.
For spice lovers, it's going to make nice breakfast or dinner time.


  • Prep time - 5 mins.
  • Cooking time - 15 mins.
  • Serves - 2.

  • Green Chillies - 6 to 9, cut crosswise about 2 inches length ( depending upon the hotness )
  • Garlic cloves - 4
  • Tomato - 1 medium
  • Tamarind - 2 inches size.
  • Oil - 1 teaspoon
  • Salt to taste.
For seasoning:
  • Oil - 2 tablespoons
  • Mustard - 1/2 teaspoon
  • Split black gram - 1/2 teaspoon
  • Curry leaves - 1 sprig

Sauteing the ingredients.

  • Saute the ingredients for 5 mins in oil. Blend with enough salt.

  • For seasoning, add the 2 tbsp oil then mustard, split black gram and curry leaves.
  • Add the blended chutney into it. Let it be reduced to thick chutney consistency.
  • Serve hot with idli or dosa.
Hope you liked the recipe. Stay tuned for more recipe posts! Your feedback and comments are welcome. Good day!

Tuesday, July 25, 2017

Egg Rice


Soft scrambled eggs with the crunchiness of onion and blasting chilli pepper along with neatly boiled rice. This is a quick recipe if you have eggs, boiled rice at home. Tastes very good with stir fry recipes.


  • Prep time - 10 mins
  • Cooking time - 20 mins
  • Serves - 2 
  • Eggs - 2, raw
  • Onion - 1 small, finely chopped
  • Green chillies - 1 long shot, sliced and cut crosswise
  • Ground peppercorn - 1 teaspoon
  • Salt to taste
  • Boiled rice- 1/2 cup
For tempering:
  • Oil - 1 tablespoon
  • Mustard seeds - 1/2 teaspoon
  • Split black gram - 1/2 teaspoon
  • Curry leaves - 1 sprig

  •  The above ingredients are required for this recipe.

  •  In a saucepan, add oil, mustard, split black grams, green chillies and onion. Saute well. Add the eggs in with enough salt.

  • Make scrambled eggs out of it.

  •  Add boiled rice into it. 

  • Add ground peppercorns along with the mixture. Mix the eggs completely for 3 to 4 mins.
  • Serve hot.
Hope you like this recipe. Your feedbacks and comments are welcome. I will share another recipe in my next post. Have a good day!

Monday, July 24, 2017

Kosthu Recipe/ Hearty Vegetable soup for Savoury cake, Dosa


A soup of nice ginger and asafoetida flavor excellently join hands with mixed vegetable helps to quench your hunger with perfect made idli/ dosa. In this recipe, vegetables are sauteed well and boiled in water, mashed finely or coarsely depending upon one's taste.


  • Prep time - 15 mins
  • Cooking time - 30 mins
  • Serves - 3
  • Onion - 1 large, cut crosswise and sliced
  • Tomatoes - 2 medium, diced
  • Green chillies - 1, sliced and cut crosswise
  • Potato - 1 small, peeled and diced
  • Ginger - 2 inch, peeled and finely diced
  • Ground red chilli - 1 teaspoon
  • Ground coriander - 1 teaspoon
  • Salt to taste
  • Ground turmeric - a pinch
  • Oil - 1 tablespoon
For tempering:
  • Mustard seeds - 1/2 teaspoon
  • Split black gram - 1/2 teaspoon
  • Dry whole red chilli - 1, torn crosswise
  • Asafoetida - 1/4 teaspoon
  • Curry leaves - 1 sprig
  • Cilantro for garnishing
  • Oil - 1 teaspoon

  •  In a pan, pour 1 tablespoon oil. Add the vegetables in. Saute well.

  •  Once the vegetables are sauteed, add the ground chilli, turmeric and coriander. Mix well.

  •  Add water till the veggies get immersed. Bring it to boil.

  •  Close the pan with lid and let the vegetable mixture cooks nicely soft over low/ medium heat.

  • Once the vegetables are done, drain the water and keep it aside in a bowl as we are going to use it later. In a traditional crockery pot masher, put the drained vegetables, add enough salt to taste. Mash it well.

  •  This is how it looks like when it is completely mashed. Keep it aside.

  •  In the same pan ( after washing once), add oil for tempering.

  •  Add the red chilli, mustard seeds, and all the tempering ingredients except cilantro.

  •  Pour the drained water into the tempering and keep your face a little away. 

  •  Now add the mashed up vegetable mixture into the pan.

  • Let it be boiled for 5 to 6 mins until the mixture is neither very thin nor thick. It needs to be in between thickness.
  • Garnish with cilantro and serve hot.
Hope you liked this recipe. Stay tuned for more ! Your comments and feedbacks are welcome. Don't forget to follow my blog. Have a good day!

Idli Sambar/ Savoury cake with Yellow Lentils Soup


A flavorful lentil soup that makes idli/ dosa to get soaked well and fulfill your tastebuds! Idli sambar is a recipe usually served with idli and also with dosa. Very popular recipe of entire South India. This can be prepared with or without sambar gun powder. Today I am going to share the sambar recipe without gun powder.

It's a soup of yellow lentils with vegetables. Such an awesome combination with idli, dosa and medhu vadai (savoury doughnuts). My mom's preparation once in a week because I really had wanted her to make on Saturdays as I got time to eat the breakfast till lunch time!lol

  • Prep time - 20 mins
  • Cooking time - 30 mins
  • Serves - 3

To pressure cook:
  • Yellow lentils ( Thuvaram paruppu) - 60 gms
  • Ground turmeric - a pinch
  • Onion - 1 medium ( sliced)
  • Tomato - 1 medium (cut into big pieces)
  • Potato - 1 medium ( cut into two)
  • Green chillies - 1
  • Asafoetida - a pinch
  • Chilli powder - 1/2 teaspoon
  • Garlic - 5 cloves, peeled
For sauteing in pan:
  • Eggplant - 1 medium (finely diced)
  • Onion - 1 medium ( finely chopped)
  • Tomato - 1 large ( diced)
  • Green chilli- 1 or 2 ( sliced)
  • Salt to taste
For tempering:
  • Oil - 1 tablespoon
  • Mustard - 1/2 teaspoon
  • Dry Red chilli - 1 torn, crosswise
  • Split black gram - 1/2 teaspoon
  • Curry leaves - 1 sprig
  • Cilantro - finely chopped, for garnishing

Pressure cooked lentil mixture

Sauteing the onions

Sauteing along with other vegetables

Sambar is about to get boiled

  • Pressure cook the ingredients stated above. ( 3 to 4 whistles over medium/ low heat)
  • Once the pressure is released, take out the potato pieces and peel it and mash it slightly with hands. Also mash the remaining in the pressure cooker coarsely with a masher.
  • In a pan, pour some oil ( 1 tablespoon) and put the torn chillies, mustard, black gram, onion and green chillies.
  • Saute well. Add tomatoes, eggplant and saute for few more minutes. 
  • Add the mashed up lentils mixture and enough salt. Close the pan leaving a little opened space so that boiling lentil soup won't raise up.
  • Boil for 10 mins over medium/ low heat. Put the slightly mashed potatoes into the boiling sambar. Boil it for another 2 to 3 mins. Garnish it.
  • Serve hot with idli!..ta da.. Along with sambar and coconut chutney, breakfast makes your day!
Note: You can also add the sambar gun powder to this boiling lentil soup which is prepared by dry roasting coriander seeds, dry red chillies, split chickpeas. In some areas, they also add coconut and tamarind juice to this sambar. I personally like squeezing lime (1/2) into this soup by reducing the quantity of tomatoes and that gives a nice lemony taste.

Hope you liked this recipe. Stay tuned for more recipes ! Your comments and feedbacks are important to me. Don't forget to follow my blog. Have a great day!

Sunday, July 23, 2017

Idli Podi


Idli Podi is a type of condiment used with South Indian breakfast/ dinner like idli, dosa varieties. This podi ( powder) is nothing but ground dry roasted ingredients namely black gram, chickpeas and red chilli which are the main ingredients. According to the taste, the proportion may vary. This dry powder can be mixed with vegetable oil or sesame oil and with idli, dosa.

Some people add peanuts, coconut, curry leaves, peppercorns etc., It depends upon one's tastebuds. This idli podi can also be prepared with dry shrimps. One of my all time favorite recipes for you.


  • Prep time - 5 mins
  • Cooking time - 30 mins
  • Split chickpeas - 1/2 cup ( 170 gms)
  • Black gram - 1/2 cup ( 170 gms)
  • Asafetida - 1 teaspoon 
  • Dry Red chillies - 20 to 26 numbers ( depending upon the heat level)
  • Salt to taste
  • Oil few drops 

Roasting chickpeas

Dry roasting  split black gram

Putting the ingredients in a plate to cool down

Roasting dry chili along with the roasted ingredients

Adding asafoetida to the hot ingredients and allowing everything to cool down

Grinding all the spices dry

Served with vegetable oil along with mini dosa.

  • Dry roast by adding 2 to 3 drops of oil each ingredient over low/medium flame.
  • Cool it down completely.
  • Grind all the ingredients dry in a blender.
  • Serve with or without oil along with the dosa, idli.
Hope you like this recipe.  I will share another interesting and easy recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

Saturday, July 22, 2017

Bread Pizza Cups


This is another interesting way of having bread as breakfast or as snacks, especially to kids. It is not a new recipe. Most of you would have known it. I tried it recently, and it tasted so yummy. The same recipe can also be prepared with normal bread. The recipe is stated below.


  • Prep time - 10 mins
  • Cooking time - 10 mins
  • Serves - 3
  • Bread of your choice - 6 slices
  • Mozzarella cheese - needed for topping 
  • Mixed cheese - to top
  • Bell pepper - 6 teaspoon ( finely diced - can choose colour of your choice)
  • Onion - 1 medium ( diced)
  • Oregano season for sprinkling
  • Garlic - finely chopped ( optional)
  • Butter - for greasing (unsalted or salted)
  • Preheat the oven to 350 deg fahrenheit. 
  • In a non- stick muffin tray, grease little bit of butter and place the bread, one in each.
  • In a griddle or a saucepan, add bit of butter and slightly saute the diced vegetables along with the finely chopped garlic.( This step is optional.)
  • Now fill the vegetables in the bread cups and fill the remaining space with mozzarella.
  • Put it into the preheated oven. Bake it for 6 to 9 mins until the cheese melts.
  • Once it's done, take it out and sprinkle with seasoning.
  • Serve hot.
Hope you like this recipe.  I will share another interesting and easy recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

Omam Podi / Crispy Carom/ Ajwain Fritters


Omam podi is an Indian festival snack which is usually made during Diwali. Recipe has a dough mixture of carom seed water (Ajwain), rice flour and chickpea flour. This dough is pressed in a savoury maker and deep fried in oil. Such a crispy snack with no spice can be liked by all kids. This recipe doesn't need any side dish.

While deep frying in a deep frying pan, please keep an eye on the flame. The fritters need to be golden yellow after frying. If the pressed dough is left a little longer in a very hot oil, it can turn quickly brown.


  • Prep time - 15 mins
  • Cooking time - 5 mins or less for 1 
  • Yields - 10 to 13
  • Ajwain/ Carom seeds - 1 tablespoon
  • Chickpeas flour - 1 cup
  • Rice flour - 1/4 cup
  • Salt to taste ( taste the salt first and add it necessary)
  • Oil for deep frying
  • Savory maker
  • Asafoetida - a pinch
  • Curry leaves - 1 sprig
  • Add little water to the Ajwain and grind it in a blender. Filter the water. Set it aside.
  • Heat the oil in a deep frying pan.
Mixing up the flours

Pouring ajwain water over hot oil

Soft dough is ready

Savoury Maker

Bubbles are still there

After turning over the fritter

Almost done. Bubbles are starting to vanish

Frying the curry leaves along with the fritter

Ta- Da... It's ready!

  • Mix the rice flour and chickpea flour in a mixing bowl with enough salt and a pinch of asafoetida.
  • Add a little scoop of boiled oil with a steel spoon into that flour. Do not place hands.
  • Now add the ajwain water into the flour and mix well like a soft dough.
  • Put it into the savoury press and press it in the hot oil by holding the savoury press upright at a little distance from the hot oil.
  • Turn it over slowly after 2 to 3 minutes. Fry it until the bubble stops. But do not over burnt it.
  • While frying the last dough mixture, put the curry leaves directly into the hot oil.
  • Serve hot or can be stored in an airtight container for 3 weeks. 
Hope you like this recipe.  I will share another interesting and easy recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

Friday, July 21, 2017

Butter Shortbread Cookies


There are many types of cookies. But this one is a simple but very tasty and melts in your mouth. Shortbread cookies doesn't take more time to cook and is a quick mixture of butter and sugar along with all purpose flour. Preheating the oven while you mix the ingredient can really save time.

If you do not have OTG or microwave or a convection oven, you can still make cookies with sand in a deep vessel and let it be heated up well over high heat. Place a baking tray in which cookie dough is placed on the hot sand. Cook it with a lid on until it's done. It will not create the steam vapours and cooks the baking stuff neat and dry like in oven. Same procedure can be followed for cakes as well.


  • Prep time - 30 mins
  • Cooking time - 30 mins
  • Yields - 35 to 40 cookies

  • Butter - 1 stick ( 110 gms) unsalted
  • Castor sugar or confectioners sugar - 1/2 cups ( 65 gms)
  • All purpose flour - 1 cup ( 130 gms)
  • Salt - a pinch (1/8 teaspoon)
  • Baking soda - a pinch
  • Pure vanilla extract - 1/2 teaspoon

  • Make the butter softened by placing it in room temperature or keep it in microwave high for 10 or 11 secs.

Rolled up dough with 2 cms diameter 

Opening the cling sheet after freezing the dough

Cookies cut with 1/2 inch width

Ready to go into the oven
Done cookies

  • Add the sugar to this butter and mix it well until it becomes a smooth cream like texture.
  • Preheat the oven to 350 deg fahrenheit.
  • Add vanilla extract, baking soda and salt. Mix well so that the salt and baking soda uniformly gets along with the mixture.
  • Now add the all purpose flour and mix it well too. It has to be in very soft dough consistency.
  • Take a cling sheet and roll up the cookie dough into a tube like structure of about 2 cms diameter. Twist the excess cling sheet at both ends in order to prevent the dough from drying out.
  • If the oven beeps in the middle, put it in warm mode.
  • Place the cookie dough in the freezer for 10 to 15 mins.
  • Take the dough out of freezer. Remove the cling and cut it into round shape with the width of 1/2 inch. 
  • Place it in a foil wrapped baking tray and bake it in the oven for 20 to 22 mins.
  • Once it is done, take it out of the oven and allow it to cool completely.
  • Cookie dough can also be stored in fridge for a week.
  • Serve it immediately or store it up to 4 days in a airtight container ( if you can save it!lol)

Hope you like this recipe.  I will share another interesting and easy recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

Blog Archive

Before you say "bye - bye!",

Why don't you check my Vegetarian Recipes, Beginner's Kitchen ( Recipes and Tips ), Non - Vegetarian Recipes, Chutney Recipes.
Your feedback and suggestions are always welcome. This blog is about cook with love and your food tastes yummy which fills your tummy.
Happy cooking!