Wednesday, 20 May 2020

Mint Lassi / Salted Mint Lassi / Pudhina Lassi

Lassi is one of the popular summer drink in India, prepared by using curd/ yoghurt, sugar / salt. It is very easy to make and healthy too. Addition of mint in this drink gives a added flavor and also increases the nutritive value. You can adjust the consistency by adding water, according to your preference.

Try and enjoy this refreshing drink !

10 min
10 mins
Recipe for Mint lassi
Recipe type: Beverages
Cuisine:  North Indian 
Serves: 1  to 2 (approximately)

Curd / youghurt - 1½ cup
Mint leaves - 
½ cup
Cumin powder - 1 tsp
Salt - to taste 
Black salt - 
½ tsp(optional)
Ice cubes


Add Mint leaves, cumin seeds and 1 or 2 tbsp of yogurt / curd in a mixer. Grind it to make a paste. 

Add the remaining curd , black salt(if using), ice cubes and salt.  Blend it once again.

Pour it in a glass and serve!   Slruppp!

Saturday, 16 May 2020

Ash Gourd Mor Kulambu / Poosanikai Mor Kuzhambu

Morkulambu is mildly spiced, tasty  yogurt based curry and also one of the popular & traditional dish of Tamilnadu. In this gravy, I have used Ash gourd ; but you can also try using lady's finger, chow chow, arbi, medu vada, pakora's and sometimes without veggies also!

Let's check the recipe now,

15 min
30 mins
Recipe for Ash gourd / Poosanikai Mor Kulambu
Recipe type: Main course

Cuisine: Tamilnadu
Serves: 3 to 4(approximately)

Ashgourd / Vellai Poosanikkai - 1½ to 2 cups
Thick buttermilk  - 2 cups (yogurt / thick curd - 1 cup + water 1 cup)
(mix it using a mixier or beater)
Turmeric powder - ¼ tsp
Salt - to taste

To Grind:
Corriander Seeds - 1 tbsp
Toor dhal / channa dhal - 1 tsp
Rice -  ½  tsp
Cumin seeds – ½ tsp
Green chillies – 2 to 3
Ginger -1 "piece
Coconut - ½ cup

For seasoning:

Mustard seeds –½ tsp
Red chilly - 1
Curry leaves – 1 sprig
Coconut oil - 2 tsp


Wash, peel and remove the seeds of the ashgourd and cut into bite sized cubes and keep aside.

Soak the Toordhal, corriander seeds, rice, cumin seeds in water for 20 to 30 minutes.

Grind it along with coconut, green chillies and ginger into a fine paste by adding water; keep aside.

Take a pan; add the cubed ash gourd along with little water, turmeric powder and salt.

Close the pan with the lid and allow to cook till it become soft.

Add the coconut paste into the cooked ash gourd and mix well. Close the pan with the lid and allow to cook till the raw smell goes(it will take 3 to 5 minutes only)

Reduce the flame and add the the buttermilk into the ash gourd coconut mixture and give it a mix.  Allow to cook for another 2 to 3 minutes and switch off the gas.

Heat oil in a pan, season it with mustard seeds, fenugreek seeds, red chilly and curry leaves. Once it crackles, pour over the Morkulambu.

Mix well and Serve!

Best accompaniment for MorkulambuYam Tawa Roast , Potato Peas frySpicy Potato Fry 

Wednesday, 13 May 2020

Apple Bundt Cake / Apple Cake

Apple cake is delicious, moist and easy to make.  Apples, orange juice, orange zest and with cinnamon makes the cake more flavorful.  You can also add walnuts for extra crunchiness!

This yummy cake is perfect to start your day or as evening snack!   Try and relish with your loved ones.

15 min
50 min
Recipe for Apple Bundt Cake
Recipe type: Cakes
Cuisine:   Western
Yields: serves 6 to 8 persons


All purpose flour – 1 1/2 cups
Apples – 3 to 4 (peeled , cored and chopped)
Orange juice - 1/2 cup
Orange zest - 1 tsp
Vegetable Oil - 1/3 cup
Powdered sugar – 3/4 cup
Eggs - 2
Milk - 1/2 cup
Cinnamon powder - 1 tsp
Salt – a pinch
Baking Powder – 1 tsp
Vanilla essence – 1 ½ tsp

For topping:
Ground Cinnamon - 1/2 to 3/4 tsp
Granulated Sugar - 1 1/2 tsp

Mix both the ingredients and keep aside.


Preheat oven to 180 deg. C; grease the bundt tin with butter completely and dust with flour. keep aside.

Sift together all the dry ingredients (all purpose flour, cinnamon powder, baking powder and salt).

In a bowl, beat oil and sugar till it becomes fluffy and light.

Add eggs and beat it thoroughly.  Then add vanilla essence, milk, orange juice and orange zest. mix.

Fold in the dry ingredients  into the wet ingredients mixture; use a spatula to mix evenly.  At last fold in the chopped apples.

Pour the cake batter into the greased cake tin.

Bake on preheated oven at 180 deg C for 30 – 35 minutes, until a toothpick inserted into center of a cake comes out clean.

Remove from the cake from the oven and just sprinkle it with cinnamon sugar .  Leave it in the baking tin itself until it cooled completely.

Remove cake from the pan to Slice and Serve.

You can also reduce the sugar and add chopped dates.

Saturday, 9 May 2020

Ragi kozhukkattai / Finger Millet Sweet Dumplings

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.  The theme for month of April is "Millet Magic".The theme was suggested by our fellow blogger Aruna of Vasusvegkitchen. I have paired with Seema Doraiswamy Sriram of MildlyIndian and the ingredients given by her are jaggery and cardamom. I have suggested her millet flakes and green chillies. She made yummy Methi mattar millet flakes upma with the given ingredients. Do check her blog for more yummy recipes.

 I love to try recipes using Ragi / finger millet; high fiber, gluten free and calcium rich millet!

As I have already post idli, dosa, adai and pakoda  recipes using ragi; this time I want to try a sweet recipe.  This Ragi Kozhukkattai is tasty, steamed evening snack suitable for all ages.  It is one of the special Nivedhyam / Prasadham served during Ganesha Chathurthi for Lord Ganesha.

Try it and give your feedback!

15 min
25 min
Recipe for  Ragi kozhukkattai / Finger Millet Sweet Dumplings
Recipe type: Sweet
Cuisine: Tamilnadu
Yields: 10 to 12 pieces


Ragi powder / finger millet powder - 1 cup
Moong dhal - 2 tbsp
Jaggery - 1/2 cup
Water - 1/2 to 3/4 cup
Cardamom powder - 1/2 tsp
Grated Coconut - 1/4 cup


Dry roast moong dhal till the colur changes and aroma comes. Add water and allow to cook in a pan / pressure cooker, till it becomes soft and firm not mushy.

In the separate pan, mix jaggery and water. Boil till the jaggery melts and filter to remove impurities if any.

Dry roast ragi flour, till aroma comes. Switch off the flame and add grated coconut, cardamom powder, drained moong  dhal and jaggery water.  Mix it for a soft dough.

When it is warm, grease your hands with oil and take a lemon sized ball in your palm & press it with your fingers to get the impression. Repeat it with the remaining dough.

Arrange the kozhukattai in the idli plates and steam for 10 to 15 minutes or till they turn glossy.

Once it done, switch of the gas and serve warm!

Tuesday, 5 May 2020

Cauliflower Pakoda / Pakora

Cauliflower pakoda is one of the popular and delicious vegetarian Indian snack.  Try this for evening snack along with hot cup of coffee  / tea.  It is hit starter among kids too!

Cauliflower - 1 medium seized 
Besan flour / Kadalai mavu - 3/4 cup
Rice flour - 1/4 cup
Red chilli powder - 1 to 1 1/2 tsp
Garam masala - 1/2 tsp
Salt - to taste
Oil - for deep frying

To Grind:
Ginger - 1" piece
Garlic - 4 to 5 cloves
Fennel seeds - 1/2 tsp


Remove the stems of the cauliflower and cut into small florets.

Boil water with salt; add in the cauliflower florets and switch of the gas. Let the cauliflower florets soak-in for nearly 5 minutes. Drain and keep aside.
(This is to get rid of any bugs that may be inside the heads; soak it in salt water or vinegar to force out any insects that may be lodged within the florets).

Take cauliflower florets in a wide bowl, salt, ginger garlic paste, red chilli powder, garam masala. Mix well and add besan flour and rice flour.

No need to add water, give it a toss to coat the cauliflower. Check for salt and spice.

Then add 1 tbsp of hot oil over the flour mixture .

Heat oil in a kadai, add the cauliflower florets and deep fry it in medium flame till it turns golden brown in colour / until the sizzling sound of the oil stops.

Once it is done, remove the pakoda from oil and drain in tissue paper.

Serve hot.


Adjust the amount of red chilli powder, according to your taste..

Wednesday, 29 April 2020

Bun Pizza (with homemade pizza sauce)

Though I have already posted bread pizza recipe, this one was a hit in my family. Than Bread, pizza topping in bun taste awesome; that too with home made sauce.  Give it a try and send your feedback to me.

Burger bun – 4 or 5 slices
Pizza sauce – 3 or 4 tbsp (for the generous spread)
Mixed vegetables of your choice – ½ cup (onion, capsicum, olives, mushroom, and tomatoes)
Mozzarella cheese – ½ to 1 cup
Chilli flakes – to sprinkle (optional)
Oregano – to sprinkle
Olive oil - to drizzle


Preheat oven at 180 deg. C.

Apply pizza sauce over the top side of the bun. Arrange the veggies of your choice over the bread.

Sprinkle oregano, chilli flakes and mozzarella cheese.

Place the prepared bun in the oven and bake at 180 deg. C for 5 to 10 minutes or till the cheese melts.



You can also prepare this dish in tawa.

Toast the bun using butter; follow the same method for the topping.  Keep the bread in the tawa till the cheese melts.

Instead of pizza sauce , you can used tomato ketchup.

Sunday, 19 April 2020

Cauliflower Muttai Podimas / Cauliflower Egg Bhurji

Here is a simple and tasty cauliflower egg bhurji which goes well with rice, chapathi and stuffing for bread.

Do try this recipe and give your feedback.

Recipe for Cauliflower egg bhurji
Recipe type: Snack
Cuisine - Tamilnadu
Serves - 2 to 3 approximately(approximately)


Egg – 3 to 4

Cauliflower - 1 medium
Ginger - 1 inch (finely chopped) 

Garlic - 3 to 4 pieces(finely chopped)
Onions - 1 big, finely chopped 
Tomato - 1/2 (finely chopped)
Turmeric powder – ¼ tsp
Red Chili Powder - ½ tsp (adjust according to your taste)
Pepper powder - ½ tsp
Garam masala powder - ¼ tsp (optional)
Salt – to taste
Cilantro – 1 tbsp(finely chopped)

For Seasoning:
Oil – 1 Tbsp
Fennel seeds - ¼ tsp
Cumin seeds - ½ tsp 


Break eggs in a bowl and beat it thoroughly; keep aside.

Boil water with salt; add in the cauliflower florets and switch of the gas. Let the cauliflower florets soak in for nearly 5 minutes. Drain and keep aside.

(this is to get rid of any bugs that may be inside the heads; soak it in salt water or vinegar to force out any insects that may be lodged within the florets)

Chop cauliflower florets into small pieces.

Heat oil in a wide kadai; season it with cumin seeds and fennel seeds.

After it crackles add the onions, saute well and then add ginger garlic (finely chopped or paste) and tomatoes. Saute.

Add chopped cauliflower , spice powders and salt; mix well. Add very less water, as we chopped the cauliflower into small pieces, it will cook fast.

Close the pan with a lid; cook till the cauliflower becomes soft and water dries up.

Add the eggs along with chopped coriander leaves into the center of the pan, slowly mix in the cauliflower mixture till it blended well. 

Garnish with coriander leaves and serve hot.


Instead of  cauliflower , you can try the same recipe with broccoli too..