Monday, 6 February 2017

Kadhamba chutney / Kadamba Chutney

Here is a tasty, easy to make and flavorful chutney, suitable to serve with most South Indian breakfast items like idli, dosa, paniyaram and uthappam.

Kadhambam / Kadhamba means "mixture of" in Tamil.  In this recipe, I have used many Ingredients in one chutney, to give a delightful taste.

The colour of the chutney depends on quantity of greens you are adding. I usually add more greens in my chutney, so that it is not just a tasty choice but healthy as well.

Do try this spicy, flavorful chutney and give your feedback!

10 min
20 mins
Recipe for Kadhamba chutney / Kadamba Chutney
Recipe type: Main course
Cuisine:  South Indian
Serves: 3 to 4 (approximately)


Onion - 1 (chopped)

Tomato - 1(chopped)
Garlic - 3 cloves

Ginger - a small piece
Channa dhal - 2 tsp

Urad dal - 3 tsp
Red chill - 2
Green chilli - 2
Tamarind - a small piece
Grated coconut - 2 to 3 tbsp
Curry leaves - 1 sprig
Coriander leaves -  less than half bunch

Mint leaves - leaves from 5 to 6 sprigs
Curry leaves - leaves from 4 to 6 sprigs
Gingelly oil - 1 tbsp

For seasoning:
Mustard - ½ tsp
Curry leaves - 1 sprig

Gingelly oil - 2 tsp

Saturday, 4 February 2017

Spicy Paneer Pasta / Mixed Vegetable Paneer Pasta - Indian style

This Indian style pasta recipe is loaded with Paneer (Indian cottage cheese) and mixed veggies which makes the dish colourful, healthy and tasty.

I have added Indian spices & masala to this dish to give a nice flavour and twist to the recipe.

After I prepared and shared it with my family and friends; everybody enjoyed it.  This dish is perfect to pack for your kids lunch box and picnics.

Try this mouthwatering Mix veg paneer pasta and relish!

Do check my other veg pasta recipes:

Spinach pasta/Macaroni in spinach sauce/ Palak Pasta
Cheesy Penne Pasta

20 min
35 mins
Recipe for Mix Veg Paneer Pasta
Recipe type: Main course
Cuisine: Indian
Serves: 4 to 6 (approximately)


Penne pasta - 1½ cup (Here I have used pasta made from oats flour)
Paneer - 250 grams ( cut into bite sized pieces)
Carrot - 1 small(finely chopped)
Spinach - half bunch(finely chopped)
Capsicum - ½ (finely chopped)
Onion - 1( finely chopped)
Tomato - 1 (big)
Ginger&garlic paste / finely chopped - 1 tsp
Red chilli powder - ½ tsp
Coriander powder - ¾ tsp
Garam masala powder - ½ tsp
Turmeric powder - ¼ tsp
Tomato Ketchup - 2 to 3 tsp(optional)
Coriander leaves - 2 tsp ( finely chopped)
Oil / butter - 1 or 2 tbsp
Salt - to taste

Tuesday, 31 January 2017

No - Bake Strawberry Cheesecake in a glass

This recipe is my entry for the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.   For the month of January, I have paired with Sharanya Pallanisshami of "Sara's Tasty Buds" and the ingredient given by her is Strawberry and cheese.

I have used both the ingredients and prepared a soft, silky & delicious, no-bake strawberry cheese cake.

This creamy no-bake cheesecake served with fresh fruit sauce in individual dishes is perfect for parties and get together. It is easy to make this desert with only few ingredients.

You can try this recipe also in spring foam pan(gelatin or agar agar is must to hold the shape) or shot according to your creativity / convenience. 

It is suitable to relish for any special occasions. 

Do prepare and share with your loved ones!

20 min
30 mins
Recipe for No - Bake Strawberry Cheesecake in a glass
Recipe type: Dessert
Cuisine: Western
Serves: 4 to 6 (approximately)

Biscuit layer:
Digestive biscuits - 8 to 10
Unsalted butter - 2 tbsp

For Cheesecake layer:
Cream cheese -  ½ cup
Heavy Cream - ½ cup
Powdered sugar  - 4 to 5 tbsp(Adjust according to your taste)
Vanilla essence - 1 tsp
Gelatin - 1 tsp(optional)

Strawberry sauce layer:
Strawberries - 8 to 10
Sugar - 2  tbsp
Water - ¼ cup


For Biscuit layer:

Crush the biscuits using rolling pin / mixer and mix it with butter until combined to resemble like crumbs.

Divide evenly the biscuit mixture and spoon into bottom layer of the each serving glass. Press it gently.

For cheesecake layer:

In a bowl, sprinkle 2 tsp of un-flavoured gelatin over the ¼ cup of water. Leave for 5 minutes to allow it to become soft.

Take bowl add cream cheese, sugar and vanilla essence; beat until smooth.  Keep aside.

Add heavy cream in a separate bowl and whip it using a electric or hand beater until soft peaks form and gently fold in the cream cheese mixture into the whipped cream.  At last add dissolved gelatin mixture. Mix it gently.

Using piping bag or spoon divide this into serving glass over the biscuit layer.

Cover and place it in the fridge for at least 4 to 6 hours.

Strawberry sauce layer:

Add chopped strawberries, sugar and water in a small pan and allow to cook in a medium flame till it becomes soft.  Switch of the gas and allow to cool completely.  Keep refrigerated.

Before serving, spoon it over the chilled cheese cake layer and serve.


You can store this dessert in fridge up to 2 to 3 days and enjoy!

The mixing bowl, beater and the cream have to chilled before you start to whip. 

Do not over beat the cream, otherwise it will start to curdle. 

Store this dessert in fridge until ready to serve. 

You can try without using gelatin also. 

Serving size will vary according to the size of the container you are choosing.

Thursday, 12 January 2017

Red Rice Sweet Pongal / Sigappu Arisi Sakkarai Pongal / Puttu Arisi Sakkarai Pongal

Here is a tasty sweet pongal recipe by using Red Rice which is loaded with more nutritional benefits compared to normal white rice.  This gives a nutty texture and earthy flavour to the dish.

Try this red rice to give healthy twist to the Sweet pongal and enjoy the festival with your family and friends!

25 min
50 mins
Recipe for Red rice Sweet Pongal
Recipe type: Main course
Cuisine: Tamilnadu
Serves: 6 to 8 (approximately)
Red rice – 1 cup 
Moong dhal – ¼ cup
Jaggery – 1 to 1 ¼ cup
Cardamom powder- 1 tsp
Water – 4 cups
Salt - a pinch
Ghee- 3 to 4 tbsp
Cashew nuts / badam - 10 (broken into pieces)
Raisins - 1 to 2 tsp


In a small pan, mix jaggery and water (just to immerse). Boil till the jaggery melts and filter to remove impurities if any.  Keep aside.

Soak the red rice for 6 to 8 hours or overnight.  Wash and keep aside.

Heat ghee in a pressure cooker and fry moong dhal till you get the aroma; add water and rice along with that.
Pressure cook both the ingredients by adding 4 cups of water for 4 to 5 whistles or till it becomes soft.

After you open the lid mash the rice with the back of the ladle.

Roast the cashews and raisins with ghee in a separate pan and keep aside (Reserve some for garnishing).

Again place the pressure cooker on flame; add the melted jaggery to the cooked rice and dhal mixture. Mix well and add the remaining ghee in between.

Add cardamom powder, raisins and cashews to the above mixture.

Mix well and allow to cook till it comes to semi thick consistency and switch off the gas.

Serve hot.

Tuesday, 10 January 2017

Strawberry Banana Milkshake

Strawberry Banana Milkshake is a delicious and refreshing drink with a inviting pink colour. It is very filling, nutritious and easy to prepare milkshake.  You can adjust the amount of strawberries and banana according to your taste.

Try and enjoy this drink with your family!

Do check my other recipes using  Strawberries:
Strawberry Juice Jelly
Strawberry Yogurt Popsicle 
Strawberry Smoothie Recipe

10 min
15 mins
Recipe for Strawberry Banana Milkshake
Recipe type: Beverages 
Serves: 6 to 8 (approximately)

Strawberries - 6 to 8
Banana - 1
Milk - 1 cup
Sugar - 3 tsp (Adjust according to your taste)
Ice cubes - 2 to 3

Saturday, 31 December 2016

Carrot Semiya Payasam / Carrot Vermicelli Kheer

My best wishes to you for good health, happiness, prosperity & peace to prevail on your life during this new year 2017 and beyond.

I would like to express my sincere gratitude for those who have encouraged me throughout the year by their likes and comments which indeed is a booster for any blogger. 

Here is a tasty treat to celebrate your successes of 2016 and to welcome another successful year 2017.

Though I prepare carrot kheer quite often, addition of vermicelli is a twist that really gives a nice bite to this dish.

15 min
35 mins
Recipe for Carrot Semiya Payasam / Carrot Vermicelli Kheer
Recipe type: Dessert
Cuisine: Indian
Serves: 6 to 8 (approximately)


Carrots - 6 to 8 (medium sized)
Vermicelli (semiya) - ¼ cup
Sugar - ¾ to 1 cup (Adjust according to your taste)
Milk – 3 to 4 cups
Cashew nuts - 15 to 20
Raisins – 5 to 10 pieces
Cardamom powder - 1 to 2 tsp
Ghee - 1 to 2 tbsp
Water - to cook vermicelli (
Amount of water will vary according to the variety of vermicelli used)

Saturday, 24 December 2016

Egg Hakka Noodles / Egg Noodles (Indo Chinese Style)

Hakka noodles is one of the popular & favorite Indo Chinese recipe liked by all.  An addition of egg along with crunchy vegetables give the dish a good texture.

It is easy to get restaurant style noodles in your dinning table by yourself!

Though it tastes yummy as it is; you can also, try it along with Chilli Paneer, Gobi Manchurian, Chilli Mushroom, Chilli Chicken.


10 min
25 mins
Recipe for Egg Hakka Noodles
Recipe type: Main course
Cuisine: Indo - chinese
Serves: 2 to 3 (approximately)

Hakka Noodles - 1 pack
Eggs- 3
Carrot- 1 small 
( cut into strips)
Green capsicum - 1/2 
( cut into strips)
Cabbage -1 cup 
( cut into strips)
Onion-1(finely chopped)

Garlic-  5 to 6 cloves(finely chopped)
Spring onion - 1
Oil - 2 tbsp
Soy Sauce- 2 to 3 tsp

Chilli sauce - 1 to 2 tsp
Tomato sauce - 1 tsp(optional)
Pepper- 1 tsp
Salt - to taste