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Saturday, April 30, 2011

Beet Pulao | Quick Fix Ideas

Children got bored of the same white rice for quite a few days,and they wanted a change.So, came up with this very idea of adding beets into it.No additional cooking time required nor its a costly affair,just an extra effort.In return,you get a healthy rice recipe for all and a nice colour to the rice too.Enjoy this rice with pickle & pappad !!

rice 1cup
beet 1 small chopped
water 1 1/2cup
pepper powder 1/2 tsp
mint leaves few chopped
cumin seeds1/2 tsp
oil 1 tbsp


Heat oil in the cooker and pop cumin seeds.Add the chopped beet,saute for 2 minutes.

Then,boil water & add salt,pepper powder.Cook covered on medium flame for 15minutes.

Beet rice is ready. Garnish with mint leaves.

Serve with pickle/raitha /pappad !!

  • Servings 2 adults 

    * You can use any rice.Use water according to the quality of rice.

Friday, April 29, 2011


Yesterday,in the beginning I thought of preparing vegetable cutlets.But then, gave it up and thought of this very recipe. I tried the baked bread cutlet.The recipe goes very simple,yet very much interesting too.


for the cutlet covering

slice of bread

wheat bread  10 slices (sides shredded)
water 1/2 bowl

the filling

for the filling                                                               
potato 2
onion 1/2chopped
ginger garlic paste 1tsp
cilantro/coriander leaves 1/4cup
green chilli  4
oil 3tsp


Pressure cook the potatoes for 3whistles.

Cut the sides of the bread and keep aside.

Heat oil in  a pan and saute onion ,add the ginger garlic paste,green chillies.Mash the potatoes and add to it.Garnish with cilantro.

Take water in a bowl ,grease your palm with water and place the slice .

Add the filling in the centre and close it like an envelope.

Use water again to stick the sides.

Repeat the same procedure with other slices.

Pre- heat the oven to 350degrees and place it on a baking sheet after spraying oil.

Bake for 20-25 minutes.

Crispy,oil free cutlets are ready.
  • servings 10 cutlets

Pavakka(Kaipakka) Theeyal | Bitter Gourd Curry

Bitter gourds in any form are my favorite, and so was this recipe.I learnt this from my mom and thought of sharing it with you all. This alone is enough with hot plain rice.I keep trying many other theeyals too,love the roasted coconut mix taste with veggies. I also cook bitter gourd curry in thick coconut milk(kaipakka paal curry) ,that's another very relishing recipe. Do it out !

pavakka theeyal /bitter gourd curry

bitter gourd 2 sliced
onion/shallots 1/2 cup sliced
green chilli 3
garlic 3 cloves
coconut grated 1/2 cup
chilly powder 1tsp
coriander powder 1tsp
turmeric powder 1/2tsp
fenugreek seeds 1/2tsp
tamarind 1 amla size(soaked in water)
curry leaves a sprig
coconut slices/thenga kothu 2tbsp
water 1cup
oil preferably coconut 2tbsp


  • Wash and slice the bitter gourds ,sprinkle with some salt and keep aside for half an hour. Dry roast the coconut in a pan till brown.

roasted coconut

  • Mix all the spices into the roasted coconut and fry on a low flame,till a nice aroma comes.
    Put off the flame and cool it.Grind this mixture into a fine paste.

roasted spices and coconut

  • Heat oil in  a pan and add in thenga kothu(coconut slices),fry for two minutes until its roasted slightly. Slide in onions and saute for two minutes. Saute the green chilli and garlic cloves. Drain the water oozed out from the sliced bitter gourds(reduces bitterness) and add the bitter gourd to the pan. Fry them for 3 minutes.
  • Now add the fine coconut paste,salt and water. Cook  covered for 7 minutes and add the tamarind water. Again cook for 2minutes and is ready. Garnish with curry leaves.
  • servings~ a large bowl

*You can also cook the bitter gourds in water(1/2 cup),turmeric and salt for 5 mins in a microwave and drain the water and add to the curry .(reduces bitterness to a large extent).
* Try and use shallots in this curry,helps reduce the bitterness of bitter gourd.



All kids prefer variety in the dishes. Bread is one such useful  staple food which can be modified in many different forms.Today I tried a new recipe with bread and thats bread upma.Very easy breakfast menu with a cooking time of 10mins. It also caters many nutritions too.I used the wheat bread,you can modify according to your taste.


Wheat bread 10 slices
Mixed vegetables 1/2cup(I used corn,green peas,beans,carrot)
onion 1/2 chopped
green chilli 3-4 chopped
ginger 1/2tsp chopped
mustard 1tsp
toor dal 1tsp
curry leaves
oil 3tsp


Grind the slices of bread in a mixer  or by hand.(remove the sides)

Heat oil in a pan and splutter mustard.

Add toor dal and saute onions for a minute. 

Put the green chillies and ginger.

Add salt and the mixed vegetables.

Simmer the heat, cover and cook for 5mins.

Add the bread crumbs.

Cover and cook for 3mins.

Garnish with curry leaves.

  • servings 2 adults

Thursday, April 28, 2011

Coconut Laddu

Coconuts are loved by everyone, from the tender ones to the grated flakes.I, too, love them a lot.In the southern parts of India, many of the dishes are prepared using coconuts.But when it comes to coconut laddu, I don't think there is any partiality of not liking it. The very look itself is a luscious one. The recipe goes very simple with dessicated coconut powder, milk and sugar. Do give these tempting laddus a try and enjoy !!

PICS UPDATED (I have used homemade dessicated coconut in this recipe, link shared in NOTES)

Preparation time ~ 10 minutes
Cooking time ~ 17-20 minutes
Author ~ Julie                    
Serves ~ 18-20 laddus
dessicated coconut 3 cups 
milk 1 cup
sugar 1 1/2 cup
cardamom powder 2tsp
almond   15-20 halves


Watch on YouTube- 

  • Roast the dessicated coconut on low flame in a non-stick pan till you see light coconut oil streaks on the pan and a good nutty flavour.
  • Add the milk and keep stirring until all milk is absorbed.
  • Add the granulated sugar, keep stirring on low flame. This may take 3-4 minutes when the sugar leaves out moisture and starts cooking. Add the cardamom powder and keep stirring continuously, on low flame.
  • After about 7-8 minutes, the mix is sticky but moisture is dried up. Switch off the flame at this point and keep stirring for another 2 minutes, otherwise the coconut may change colour and start browning. Move from heat and leave to cool slightly. 
  • Start to roll into balls when warm by placing an almond half and make balls. Roll in dry dessicated coconut and keep aside. Similarly, make all other coconut laddus. 
  • Store in airtight containers for 3-5 days, or refrigerate longer.

* I have used homemade dessicated coconut in this recipe, you can use this link to get the recipe.
* The coconut laddu is moderately sweet, you can use 1 cup for mildly sweet version.
* Stays good at room temperature for 3-5 days.Refrigerate in airtight containers for days.

Wednesday, April 27, 2011


A party appetizer and the Indo-Chinese food loved by all is the Manchurian.Earlier,I had tried the Gobi Manchurian ..Now tried a different Manchurian using sausages.I used the classic turkey franks but then I think you can replace with any type of sausages.The best thing about this is that I coated it with wheat flour  and baked them instead of frying.


for the baking
sausage 4
soy sauce 2tsp
ginger garlic paste 1tsp
wheat flour 1 cup
corn flour 3tsp
baking powder pinch

for the sauce
onion 1 big chopped
red bell pepper 1/2chopped
tomato sauce 3tsp
chilly sauce 1tsp
soy sauce 1tsp
oil 3tsp
water 1/4cup

Cut slices of sausages and add 2tsp of soy sauce and ginger garlic paste.Marinate 1/2 an hour.

Make a batter not too thick nor too thin out of wheat flour,baking powder and salt in another bowl.

Mix the marinated sausages and spread on a baking sheet after spraying oil.

Pre heat the oven to 400 degrees and then place the baking sheet.

Bake for 25-30 minutes.

In the mean time,pour oil in a pan ,saute onion and chopped red bell pepper for a minute.

Add the tomato sauce,chilly sauce,soy sauce (1tsp remaining) and mix well.

Remove the baked sausages once done and add to the sauce mixture.

Add 1/4cup of water and cover and cook for 5minutes.

The tasty Sausage Manchurian is ready to serve with fried rice.

  • serving 3 adults
Sausage contains salt,so add salt carefully.

You can replace wheat flour with maida,also fry them rather than baking if comfortable that way.

Tuesday, April 26, 2011

Tomato Soup | Easy Soup Recipes

Rain started pouring down badly here and cold breeze flowing across.This very climate tends me to have something very hot and spicy.The thought of tomato soup stroked me and I prepared the soup for my family.Everyone really enjoyed the taste with  plain cheerios for a change.Try and enjoy making your favorite soup at home.

tomato 4 chopped
cinnamon 1" strand or 1tsp
clove 3or 1/2tsp
pepper powder 1tsp
corn starch 3tsp
cheerios plain 3tsp
oil 2tsp

Heat oil in a pressure cooker and add the cinnamon,cloves and pepper.Add the chopped tomatoes, salt and water(4cups).Pressure cook for 3whistles.Cool the mixture and grind the mix.Strain the soup using a strainer.Boil the soup again.Mix the corn starch in 2tsp cold water in a bowl and add to the boiling soup.Wait to thicken slightly.Garnish with cheerios and is ready to serve.

Servings 4 cups

*You can also add fried bread crumbs 1" cubed ,very tasty ones.
*If you wish to make it more flavorful,add whipped cream to garnish.

Monday, April 25, 2011

Crimson Dosa | Beets Dosa

Another varied form of dosa is my crimson dosa. Yesterday ,I happened to try it out and it came well. Crimson dosa is nothing but adding beets to the dosa batter.Just to make it colourful for kiddos to enjoy and thus sharing with you all.

for the batter
urad dal 1/3cup
plain rice 1cup
cooked rice 2tsp
salt to taste

for the crimson color
beet 1 chopped

Soak the rice and urad dal for 2-3hrs and grind to a batter along with cooked rice,add salt.Allow to ferment for 8hrs.Cook the chopped beets for 5mins in the microwave / stove top with half cup water with little salt.Grind the cooked beets to a fine paste.Add this to the batter and mix well.Heat the frying pan on medium heat and spread the batter,make it as thin as possible.Cover  with a lid for 1min(takes longer to cook than regular dosas).Flip the other side and wait till its sightly browned.Serve on a plate and repeat till you finish the batter.

  • Serves 5dosas

    * If you have store brought dosa batter,then you can directly start off with the mixing.
Let me also take this opportunity to thank suja @ kitchen corner for passing me these lovely awards. Real encouraging awards for a new blogger like me!


First of all , HAPPY EASTER to all my blog frendz.We too celebrated Easter with zeal and enthusiasm to commemorate the resurrection of Jesus Christ. Usually during Easter we get over the 50 days lent period; and so we include  non vegetarian dishes on this day. Today I prepared a different starter recipe or can be replaced as a snack.It was the highlight of the day.

Prawns wrapped crispy is a simple and easy recipe. I used the cooked,peeled,deveined prawns with tail on.Its usually good to prepare it with the tail on otherwise it may curl up.

prawns/shrimp 10-12
pepper powder 1tsp
chilly powder 1tsp
ginger garlic paste 1tsp

for the wrap
maida  4tsp
turmeric powder 1/2tsp


Wash the prawns under cold water.

Marinate prawns using pepper powder,chilly powder,ginger garlic paste and salt,keep for half an hour.

In the mean time,prepare a dough using maida,salt and turmeric powder(for colour).

Roll the dough into a small chapati and cut stripes.

Roll each stripe on each prawn tightly and place on a plate.

Deep fry them and place on a paper towel.

Garnish with red bell pepper.


You can use wheat flour instead of maida.

Saturday, April 23, 2011

Sweet Pachadi | Pineapple Madura Pachadi ~ Sadya Side Dish

Sweet side dish or pachadi is a combination of fruits and vegetables.Kids will really enjoy the taste.
Its very simple to prepare and a healthy recipe. This is one of the alternatives available in sadya for pineapple pachadi without yogurt. Try this out !!

Preparation time~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 4
Author ~ Julie
pumpkin 1cup
pineapple 1 cup
grapes 1/4cup
banana 1
chilli powder 1tsp
turmeric powder 1/2tsp
coconut 3tsp grated
cumin seeds 1tsp
red chilli dried/vattal mullakku 4-5
mustard 1tsp
curry leaves
oil 3tsp
salt to taste 
sugar 1 tsp


  • Take a wide open pan and put all the veggies and fruits.Add salt,turmeric powder,chilli powder,water(1/2cup). Cover and cook for 6minutes or till veggie are cooked. Mash all the cooked mix here and there with a spoon.
  • Grind the coconut and cumin seeds to a fine paste. Add the paste and grapes. Simmer for two minutes. Mix well and add salt if needed, sugar to taste. Switch off flame.
  • Heat oil in another pan,splutter mustard,curry leaves and red chillies. Pour over the pachadi. Keep covered for two minutes and serve.

*You can add any other fruits -vegetable combo but this is the usual combo. 

Last but not the least,let me thank Sobha @ Good Food for passing me the lovely awards.Am new to blogging ,first time recieving an award ; really happy about it.Thanx again sobha !
The awards are as follows




Also sending this recipe to The Kerala Kitchen hosted by Magpie (june month series)


Cakes can be of many types from a simple tea cake to an icing cake .This recipe is a very simple method of making a sponge cake in just 8minutes.Isn't that wonderful? I never thought it will be good but it was done well and excellent taste except that it didnt have a brown colour as other cakes.Its perfect for an untimely guest.


maida 1 cup
butter 1 stick or 125gms
sugar 1cup
eggs 3
vanilla essence 1tsp
baking powder 1tsp
nestle chocolate buds 1/2 cup


Sift the flour and place it in a large bowl.
Beat the eggs with melted butter and sugar.
Add maida and blend again.
Add the baking powder,vanilla essence and mix it well.
Pour the batter into a glass pan and place it in the microwave.
Set it at 8 minutes on high.
Check if it is done with a tooth pick in the centre.
Remove from microwave,cool it and garnish with nestle chocolate buds.

  • servings 5adults


Strawberries are welcome in summer.I found it very tempting and brought them.My son's first question was what's my recipe with these? I told him you wait and watch,mamma's trying something different.I gave my kids the pudding and they were like its good !


arrowroot biscuits 6-7
strawberries 8
chocolate bar -1
coffee powder 2tsp
corn starch 3tsp
milk 1/2cup
vanilla essence 1/2tsp
sugar 4tsp


Place the chocolate bar in a microwave safe bowl and heat for 30secs.

Add boiling milk 4tsp to it and mix the coffee powder ,sugar 1tsp.

Layer the biscuits in another plate and add this mix.

Now,prepare the custard using corn starch,milk,sugar and vanilla essence.

Cool it down and add the sliced strawberries.

Pour the custard mix on top of it and garnish with strawberries.

  • servings 3 adults
You may also add 2tsp of gelatin to the custard and keep it in the freezer for 2hrs.It will set and can be cut into pieces.

Friday, April 22, 2011

Omelette Dosa | Mutta Dosa | Egg Dosa

Dosas can be made in many number of ways and so many varieties.This is a very simple recipe to cater kids breakfast,two in one recipe.I found it very useful and healthy too.This dosa can be eaten without any chutney.The best way my kids love to have omelette is omelette dosa.Do give this a try if you are interested !!

    Check these links on the recipe - Insta reels 
                                                         YouTube #shorts


for the dosa
dosa batter 1cup
eggs 4
butter 2tsp (optional)
pepper powder 1/4tsp


Heat the pan on medium heat and spread the batter as for dosa.

When the bubble starts to pop out,break one egg upon it.
Reduce the flame to low,add pepper powder and salt.

Now turn the other side and spread butter for added taste.

Serve it hot once its done.

  • servings 4 dosas

Digest Punch | Pineapple Mint Cooler

Digest punch is a quick home remedy juice for all stomach upset problems and also aids in digestion.My kids loved this drink a lot.So,thought of sharing with all.'Digest punch' is the name striked me though you can always call it a pineapple mint cooler too.Its very easy to prepare and the ingredients are readily available at home.Do try & enjoy!!

Pineapple 1 1/2cups
mint 5-6 leaves
ginger 1" piece
lemon juice 2tsp
sugar 3stp(optional)
water 2cups


Add all the ingredients into the juicer and blend well.

 Strain the juice using a strainer.(optional step),Serve it chilled.

  • servings 3 glasses

  • Its better to give the juice without straining as it adds fibre to the body.


Veg noodles reminds me of our college days,when we used to crave for a different taste from the monotonous hostel food.I prepare this in the same way as we used to eat veg noodles except that I added carrots too.Also I used the thin spaghetti .Very quick recipe for kids as an evening snack.

Thin spaghetti 1/2 pkt
cabbage shredded 1/2 cup
carrots grated 1/2 cup
soya sauce 2tsp
tomato sauce 2tsp
chilly sauce 1tsp
oil 3tsp


Cook the spaghetti as per packet instructions.

Heat oil on medium flame in a pan and add the cabbage.

Saute for a minute,add the grated carrots and salt.

Saute for another 2minute.

Pour the sauces and mix well.

Add the cooked spaghetti.

Leave for a minute for the sauces to blend.

Serve hot.
  • servings 3 adults


 My son doesn't like the bell peppers and he usually puts it out from any curry that I use them.Then came this superb idea to nourish him bell peppers/capsicum.My mom always says all kids should eat all fruits and vegetables for a balanced diet. And, so came up with this chutney recipe.

Bell pepper chutney


Red bell pepper 1
onion 1/2 chopped
garlic 2 or 3cloves
peanuts 2tsp
red dried chillies 2-3(if u want it spicy)
tamarind 1 amla size
oil 1tsp


Heat the oil in a pan and roast the peanuts.

Add the chopped capsicum,onion and garlic.

Saute for a minute.

Cool it and grind with other ingredients to a fine paste.

Serve the chutney with dosas or idlis.

  • servings 1/2bowl chutney
You can add 1tsp of jaggery to make it little sweet,that also tastes good.

Thursday, April 21, 2011


 I happen to try out this recipe to ease out my work on a weekend.Prawn biriyani was the first time try and it was good.My kids loved prawns,so it was much easier for me to feed them too.I have not followed any traditional ways of prawn biriyani,just experimented a simple way of this recipe.

Prawns 500gms
biriyani rice 2cups
tomato 2 chopped
onion 3 chopped
ginger garlic paste 11/2tsp
turmeric powder 1tsp
pepper powder 1 tsp
garam masala 1 tsp
chilly powder 1tsp
coriander powder 1tsp
lime juice 1tsp
oil 4tsp
butter 2tsp
raisin and cashew 1/5 cup
curry leaves
coriander leaves
cinnamon 1-2
cloves 2-3
cardamom 3


Wash the biriyani rice and keep aside.Boil water in a vessel(see packet for instruction for amount of water) and add the rice.
Stir the rice in between so that it doesnt stick at the bottom.Add salt and 1/2tsp of turmeric powder.Remove from fire when 3/4 cooked.
Drain the water and add cold water .drain again and keep aside.
Wash the prawns and boil it for 10 mts in a vessel with salt and turmeric powder.
Drain the water and keep aside.
Place a big pan on medium heat.Add the butter and fry the raisins,cashew.
Place them in a plate.
Add oil into the same pan,saute 1 onion chopped till brown.
Remove and place the fried onion in the plate.
Add the cinnamon ,cloves ,cardamom,chopped onion,curry leaves into the remaining oil and saute onion till light brown.
Add the ginger garlic paste, and saute.
Put the chopped tomatoes and salt. cook till mashed completely.
Mix the spices powder as listed above and wait till the nice aroma comes.
Add the cooked prawns,the rice and lime juice.
Cover it with a lid and cook for 15minutes.
Prawn biriyani is ready .
Garnish with coriander leaves,fried onions,raisins and cashew.

  • servings 4 adults
You can exclude the last part of cooking on stove and opt for baking .(350 degrees for 20-25mts)

Wednesday, April 20, 2011

Chana Chat | Kids Friendly Recipe

How many of you like chat recipes?I love chat recipes a lot esp the street stalls.This chana chat is a healthy,filling snack for all age groups.This is a chatpata mix chat with spicy and tangy flavors.This chat can be made by any one.Enjoy making this chat at home.

kabuli chana 1cup uncooked
onion 1 chopped
tomato 1 chopped
cilantro or coriander leaves 1/2cup chopped
chaat masala 1tsp
lime juice 1tsp

Soak the chick peas or chana overnight in water.Cook the chick peas or kabuli chana with salt in a pressure cooker for 3-4 whistles.
Remove from stove and release the pressure.Add the chopped onion,tomato,cilantro,tamarind sweet chutney,green chutney and chat masala.
Add in the lime juice and salt lightly(as chana is cooked with salt).Toss well.
Ready to serve.