Tuesday, 9 April 2019

Cabbage Peas Subji / Cabbage and Peas Curry

Cabbage is a low calorie vegetable but with good amount of carbohydrates, fiber, vitamins and minerals. It's a boon for weight watchers because of its low calorie content. 

This cabbage peas subji is easy to make, delicious, mildly spiced  veg curry / Subji which goes with Chapathi /Phulka.

Let's check the recipe now,

15  mins
25 mins
Recipe for  Cabbage Peas Subzi
Recipe type: Veg Accompaniment
Cuisine: Indian
Serves - 2 to 3(approximately)


Cabbage - 2 to 3 cps (grated or chopped)
Green peas - 
 ½ cup(I have used frozen green peas)
Onion - 1 medium seized (finely chopped)
Ginger garlic paste - 2 tsp
Tomato - 1 (chopped)
Turmeric powder - ¼ tsp
Coriander powder - 1 tsp
Red chilli powder - ½ to ¾ tsp
Garam masala powder - ½ tsp
Salt - as required

For seasoning:

Oil - 1 to 2 tbsp
Cumin seeds - 1 tsp

Wednesday, 20 March 2019

Kambu Aval Upma / Pearl Millet Flakes Upma / Bajra Flakes Upma

A healthy twist to the traditional South Indian breakfast recipe Aval Upma using Kambu / Bajra Flakes instead of Rice. 

The taste was good ; it goes well with coconut chutney / Sugar.😃

Also check my Kambu / Pearl Millet recipes which I have posted earlier:

Kambu(கம்பு தோசை) / Bajra Dosa / Pearl Millet Dosa
Kambu Sadam (Pearl Millet Rice) / Kambu Koozh (Pearl Millet Porridge)

15  mins
20 mins
Recipe for  Kambu Aval Upma / Bajra Flakes Upma
Recipe type: Tiffin item / breakfast recipes
Cuisine: Indian
Serves - 2 to 3(approximately)


Kambu / Bajra flakes - 2 cups
Onion - 1 (finely chopped)
Green chillies - 3 to 4 (slitted)
Grated ginger - 1 tsp
Coriander Leaves - for garnish
Lemon juice - to taste
Grated coconut - 1 tbsp(optional)
Salt – to taste

For seasoning:
Mustard Seeds - ¾ tsp
Channa dhall - 1 tsp
Urad Daal - 1 tsp
Curry Leaves - few
Oil - 1 to 2 tbsp


Wash the Bajra flakes to remove impurities and drain completely.  Keep aside for  5 minutes.

Steam it in a idli plate or steamer for 5 minutes or till it is becomes soft.

Heat oil in a kadai; season it with mustard seeds; once it crackles add urad dhal, channa dhal and curry leaves.

Once the dhal becomes golden brown, grated ginger, green chillies and onion.  Saute well till the onion becomes translucent.

Add cooked Bajra flakes  and salt.  Mix it gently and cook till the rice flakes heated evenly (it will take just 2 to 3 minutes only)

At last add grated coconut, chopped coriander leaves, lemon juice.  Give it a mix and serve hot!

Sunday, 3 March 2019

Panch Phoron Tarkari / Mixed Vegetable Curry - Meghalaya Cuisine

Panch Phoron Tarkari is an easy to make, nutritious, mixed vegetable curry from Meghalaya cuisine(North Eastern State Of India).

Meghalaya cuisine is very new to me and I started exploring the same. Thus I came across this healthy and easy to make recipe full of flavours.

This dish is worth a try and cherish. I have adapted the recipe from Vahrevah

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.  For the month of February, I have paired with Jayashree Trao  who blogs at "https://www.evergreendishes.com " and the ingredients given by her are Potato and red chilli.

Try this simple and tasty Meghalaya Special "Panch Phoron Tarkari" and give your feedback!

15 min
25 mins
Recipe for Panch Phoron Tarkari 
Recipe type:Veg accompaniment
Cuisine: Meghalaya
Serves: 3 to 4 persons
Potato - 1 big
Pumpkin - 1 cup(chopped)
Brinjal - 3 to 4 (cubed)
Turmeric powder - 
Red chillies- 2
Green chilli - 1
Sugar -1 tsp(optional)
Milk - 2 tbsp
Salt - as required

For seasoning:(Paanch Phoron - Five spices)

Mustard seeds - ½ tsp
Nigella seeds / Onion seeds- ½ tsp
Fenugreek seeds - ½ tsp
Cumin seeds - ½ tsp
Fennel seeds - ½ tsp

Bay leaf - 1
Oil - 1 to 2 tbsp

Heat oil in a pan, season it with all the five spices, bay and red chillies. Once the spices crackles, add the chopped vegetables along with green chilly, turmeric powder, red chilli powder, salt and sugar.

Give it a mix and add water and milk.  Stir and allow to cook.

Cook till the veggies becomes soft and  water dries up; give it a thorough mix and switch off the gas.

Serve hot as a accompaniment for rice / poori / chapathi. 

Monday, 4 February 2019

Garlic Mushroom Stir Fry

Mushroom Garlic Stir fry is a quick, tasty and easy to make appetizer or a veg accompaniment. I learnt this recipe from my friend rekha. Thank you rekha for shairng a simple but exotic dish with me. This dish is little bit spicy; so add the amount of chilli flakes and pepper according your family's preference.

Try and give your feedback!

20 min
30 mins
Recipe for Garlic Mushroom Stir fry
Recipe type: Appetiser / Veg accompaniment
Cuisine: International
Serves: 2 to 3 persons


Button mushroom - 200 to 250 gms (clean in warm water and slice into big pieces)
Garlic - 5 to 6 cloves(finely chopped)
Red chilli flakes - as  required (Adjust according to your spice level)
Oregano / Mixed herbs -  1 tsp
Salt - as required
Pepper - as required
Butter - 2 tsp


Heat butter in a pan, add garlic and sauté for a minute.

Then add mushroom, salt, red chilli flakes.  Mix well and allow to cook in medium flame. ( It will take only 3 to 5 minutes)

Once the water dries up add oregano and pepper.  Give it a quick stir and switch off the flame.

Serve Hot!

Monday, 14 January 2019

Coconut Rice / Thengai Sadam

Coconut Rice / Thengai Sadam (in Tamil) is easy to make, mildly spiced rice variety from Tamilnadu Cuisine. The freshly grated coconut added to the rice give a nice aroma to the dish.  It taste good with Paruppu thogayal / pickle / Pappad.  You can use leftover rice to prepare the dish.  

Let's check the recipe now,

20 min
30 mins
Recipe for Coconut Rice / Thengai Sadam
Recipe type: Veg Rice
Cuisine: Tamilnadu
Serves: 3 to 4 persons

Cooked rice - 1 ½ to 2 cups

Grated Coconut -  ¾ to 1 cup
Salt -  as required

For Seasoning:

Mustard seeds - 1 tsp

Urad dhal - ¾ tsp

Bengal gram/channa dal - 2 tsp
Cashewnuts - 1 tbsp(broken)
Red Chilli - 2 to 3
Asafoetida / Perungayam - a pinch
Curry leaves - 1 sprig
Oil - 2 tsp


Cook the rice and spread it on plate; allow to cool.  The rice should not be mushy. 

Heat oil in a pan, season with all the ingredients one by one. Once it crackles and the dhals & nuts turned into golden brown; add grated coconut.
Sauté for a minute and reduce the flame. Add the cooked rice and mix well; switch off the gas.

Instead of red chillies you can also add green chillies.

You can add roasted peanuts for extra crunchiness.

Serve it with Thogayal and Appalam / Pappad. 

Tuesday, 8 January 2019

Vazhaithandu Thogayal / Plantain Stem Chutney

Thogayal is a South Indian chutney prepared using dhal, red chillies and coconut as main ingredients. In this recipe I have tried adding plantain stem (Vazhaithandu in Tamil)  to the Thogayal. It tastes great and no one will find out the plantain stem in that. 

Try this healthy fibre rich thogayal / thuvaiyal and give your feedback.

5 minute
15 minutes
Recipe for Vazhaithandu Thogayal / Plantain stem chutney
Recipe type: Chutney / Accompaniment 
Cuisine:  South Indian
Serves: 3 to 4 approximately


Plantain stem -  1 cup(chopped)
Urad dhal/ Channa dhal - 2 tbsp
Red chillies -2 to 3

Tamarind - a small piece
Asafoetida - a pinch
Coconut(grated) - 1/4 cup
Oil - 2 tsp


Remove the outer layer of the banana stem. Cut into roundels, removing the thread like fibre and discard them. Chop that into small pieces.

To prevent darkening, put them in a diluted mixture of water and buttermilk.

Heat oil in a pan, roast Urad dhal, red chillies and tamarind for a couple of minutes over medium heat till dhal turns golden brown in colour. Allow it to cool.

Take a mixie jar add the chopped plantain, grated coconut, salt, asafoetida and the urad dhal mixture.  Grind it to fine paste.  Add water if necessary.

The consistency of thogayal have to be thick;but you can modify the consistency and spice level according to your choice!

Serve this healthy thogayal as a accompaniment for rice, idli and dosa as well!

Monday, 24 December 2018

Chocolate Orange Brownies

This orange chocolate brownies is rich in taste with the delicious combination of dark chocolate and orange juice.  My kids enjoyed every bite of it.  

This is a perfect treat to celebrate this holiday season!  Try and share it with your loved ones.
                              Wishing you and your family a very Merry Christmas. 
                           May this joyful season greet you with health and happiness.

15 min
30 minutes
45 minutes 
Recipe for Chocolate Orange Brownies
Recipe type: Brownies
Cuisine:  International
Serves: 16 to 20 pieces approximately


Dark chocolate - 150g
Eggs - 3
Brown sugar - 1½ cup
Orange juice - 1 cup
Butter - ½ cup
Cocoa powder - 2 tbsp
All purpose flour - 1 cup
Baking powder - ¼ tsp
Orange zest - 1 tbsp(grated)

Orange zest - 1 tbsp(grated)


Preheat oven to 180 deg C and prepare the baking tin; keep aside.

Melt the dark chocolate in a double boiler or microwave oven (I have kept in microwave oven for 1 minute). Take it out and give it a mix. Allow to cool.

Sift together flour, salt, baking powder and cocoa powder; keep aside.

In a bowl, beat the butter with brown sugar till creamy. Then add eggs, orange juice, orange rind. Mix till it become fluffy.

Add the flour mixture, stirring until incorporated. At last add melted dark chocolate mixture. Mix it.

Pour the cake batter into the prepared baking tin and sprinkle orange zest on the top.

Bake on preheated oven at 180 deg. C for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and allow it cool down down completely. Slice and serve!