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Tuesday, May 31, 2011

Duet Ice Cream ( Just two ingredients )

Friends,am very happy today jotting down this recipe,I scream.. U scream...ICE CREAM !!
Yes,The best part of the recipe is that I have got only two ingredients and so not much to scribble down and a simple healthy ice cream is ready.Guys,this recipe is adapted from the kitchn,you can view the original recipe here.Actually they have just used only the magic ingredient BANANA..One ingredient and the fat free ice cream is ready.This magic ingredient banana works wonders.

To my trials,I added one more ingredient that's mango,my favorite.So,the two scooped out to be a perfect for all dieters whipped cream,no sugar,no milk and very friendly to trick kids with fruits.Go ahead and give this a try !!

banana 2
mango 1
sugar if necessary (I have not  added sugar)
Ice cream cups 2 (optional)

  • Peel the skin of banana and mango, slice the banana and mango into pieces .
  • Place it in the freezer for 2 hours.
  • Remove from freezer and blend the sliced pieces.
  • Blend into a smooth paste.
  • Freeze over night and scoop in ice cream cups and enjoy!!

Serves 2 cones

Don't use overripe bananas as they may not be sweet enough
You can garnish with nuts too.

Sending this to Jay @ Tasty Appetite hosting Letz Relishh- Ice creams

Also sending this to

Fun N Sun~ Blog B\

Sending this to Aipi's US masala hosting Bookmarked recipes every tuesday

Friday, May 27, 2011


A very simple fruit salad recipe and wishing you all a happy long weekend too !!

water melon 1/2 cup
strawberry 1/2 cup
mango 1/2 cup
banana 1/2 cup
apple 1 /2 cup
honey 1/2 cup

Peel and cut all fruits into cube sized,place it in the refrigerator for 2 hours.Remove from refrigerator.Add honey and toss it well.Serve chilled.

You can use any mixed fruits of your choice.
You can add a scoop of vanilla ice cream instead of honey .

Thursday, May 26, 2011


Away from India,when you crave for some Indian snack to munch with's a very simple way to mould your taste buds and feel yourselves to be in India.Yaah , perfectly thought am talking of none other than the puffs.You get the puff pastry sheets in the stores,and you just have to make a filling and bake them off.

I used the Pepperidge farm pastry sheets ,you can use any of the brands.I prepare them whenever am lazy to cook ,and a very good way to make kids eat ripe plantains as well :-)  Ripe plantains are common in the southern parts of India and always an important veggie n fruit in kerala.Its used mainly for making chips,fritters, sukhian  n so on..I had some of them and so prepared a sweet filling with it.I served it with hot chocolate to kids and they just loved it !! My hot chocolate recipe is here .

pastry sheet 8 square pieces
egg white 1
for the filling
ripe plantain 2
coconut grated 1/2 cup
peanuts 1/3 cup
cashew 1/3 cup
raisin 1/3 cup
cardamom powder 1/2 tsp
ghee 3tsp

  • Thaw the pastry sheet as per packet instructions.
  • Steam the ripe plantains with the skin in the idli cooker or pressure cooker for 10-15 minutes.
  • Peel the skin and mash the plantains in a bowl.
  • Heat ghee in a pan,fry the raisins,cashew n peanuts.Place it on a plate.
  • Add the grated coconut and fry for a while.
  • Add the mashed plantains and mix well.
  • Add the fried nuts n raisins.
  • Sprinkle with cardamom powder.
  • Put off the flame and let it cool.
  • Place one spoon of the mixture on the pastry sheet and fold as you desire. I prepared rectangular,triangular and used Aipi's style of samosa puffs too,click here to see her recipe.
  • Brush it with egg white the outer cover for the colour. (optional)
  • Pre heat oven to 400 degrees F and line the pastry sheets in the baking tray.
  • Place it in the oven and bake for 15 minutes.
  • Remove from wrack and wait for 2 minutes to remove from tray.
  • Serve it hot .
Servings 8 puffs

You can also use cake fruit mix rather than the nuts for making it colourful.
You can omit the coconut .

Sending this to The Kerala Kitchen event hosted By Magpies


Hot chocolate is also known as hot cocoa. A very renowned recipe and many ways to prepare it.I have just made it very simple for my kids.This recipe is a child friendly one ; but there are exceptions like me :-)
I love to have chocolates in any form.This is one of those recipes and you can add a scoop of whipped cream and garnish with chocolate buds to make it even more richer..

 cocoa powder 2tsp (I used Nestle brand)
milk 1 cup
sugar 4tsp

  • Mix the hot cocoa ,sugar and milk together.Stir together to dissolve the sugar.
  • Place it in the microwave in a microwave safe mug and microwave for 1minute.
  • Hot chocolate is ready to serve.

Wednesday, May 25, 2011


The looks provoked me to pick it up ..Many a times when you go by the looks alone ,it drops you wrong in many situations but here, when I read the label felt it more happier too.My choice didn't go wrong!! Oh! Am talking about the multigrain pasta. A very rich source of protein and ALA Omega -3 and fibre. A low fat food too.

I prepared the pasta in white sauce and also added our regular sauces too!!

Multigrain pasta 1 cup (Brand name is Barilla plus farfalle)
onion 1 sliced
ginger garlic paste 1tsp
mixed vegetables ( I used corn,carrots,green peas ,beans)
pepper powder 1 tsp
tomato sauce 1/4tsp
chilli sauce 2tsp
soy sauce 1 tsp
milk 1/2 cup
maida 2 tsp
oil 3-4tsp

  • Cook the pasta as per packet instructions,drain the water  and keep aside.
  • Mix the milk and maida in a bowl without lumps,keep aside.
  • Place a pan with 2tsp of oil and saute ginger garlic paste.
  • Saute onion for a minute and add the mixed vegetables ,toss again for 2 minutes.
  • Add salt ,pepper powder and sauces.
  • Cook for 5 minutes.
  • Add the cooked pasta and pour in the milk maida mix,toss everything.
  • Cook for anotherv two minutes and serve hot.
Servings 4 adults

You can use any combo of mix veggies.

Also,sending this recipe to hosting the event chinese cuisine

Tuesday, May 24, 2011


Initially, I thought of preparing the sago or sabudana vadas using boiled potatoes.Every one likes it at home too.Then I noticed some cooked chickpeas in the freezer,so thought of preparing a new snack with it.
These patties are healthy and oil free as compared to the sabudana vadas.They can be prepared in large quantities and stored in air tight containers.Perfect homely patties with burger buns..

All of us in the family liked the new recipe,so thought of sharing with all!

sago 1 cup                                                                          
chickpeas cooked 1 cup or boiled potatoes 2
onion 1 chopped
ginger garlic paste 1 tsp
cilantro 3-4 sprigs
green chili 3-4 or chilly powder 1tsp(I used chilly powder)
lime juice 2tsp
oil to spray in the baking tray

  • Soak the sago for 2 hours in water until it becomes partially translucent.
  • Boil the chickpeas after soaking overnight.
  • Mash the chickpeas using a blender or with hands.
  • Add all the chopped ingredients and spices.
  • Divide into small balls and flatten them in your palm ,shape them like patties.
  • Pre heat oven to 350 degrees F and line the patties in the baking tray after spraying with oil.

lined in the baking tray
  • Place in the oven and bake for 25-3minutes.
  • Remove from oven and serve hot with tomato ketchup or sandwiched in burger buns too.

Servings 15 patties

You may also use boiled mashed potatoes instead of chickpeas.

Monday, May 23, 2011

Yellow Squash -Potato Curry

Back to blogging,after the joyful weekend.I hope all had a great weekend too!!!

Yellow squash and green squash are two veggies which always tempted me a lot here.They are not very common in India but here you find it very common..Earlier I had prepared the Green squash curry in a different way,click here to see that recipe. This recipe was a different one;the yellow squash  with potato is a great combo n goes well with our staple foods. Though the recipe is very simple ,I thought of sharing the different combo with all.


Yellow squash cube sized  2            
potato cube sized 1                                  
onion 1 sliced
tomato 1 chopped
ginger garlic paste 1 tsp
chilly powder 1tsp
coriander powder 1tsp
turmeric powder 1/4 tsp
garam masala 1/2 tsp
oil 3tsp
curry leaves

  • Peel and cut both potato n yellow squash,place in a microwave safe bowls.
  • Microwave potato on high for 5 minutes adding salt n turmeric powder.
  • Add the squash to it and microwave again for 3 minutes.
  • Place an iron skillet and saute onions for 2 minutes.
  • Add the ginger garlic paste and saute till raw smell goes off.
  • Add the chopped tomatoes and cook for 2 minutes covered.
  • Add all the spices and toss.
  • Add the potatoes and squash along with the cooked water.
  • Cook covered for 5minutes to blend spices.
  • Yellow squash potato curry is ready to serve.
Servings 3 adults

Friday, May 20, 2011

Kumbalanga -Parippu Curry | Ash Gourd-Lentil Curry

Winter melon also called ash gourd or the white gourd.Winter melon usually prevalent in summers and a good source to replenish our water content of our body.This is a preparation of my MIL and I always cherished this recipe (one of my hubby's fav too).I think majority of us like the combo of dal rather than the plain one and this is one of the favorite combos after dal -spinach.Another beautiful way to make kids eat as well.Try & enjoy !!!

lentil 1/3 cup
winter melon 2 cups cube sized
garlic pods 3
turmeric powder 1/2 tsp
tamarind 1 amla size or yogurt 1/2 cup

to grind
coconut 4tbsp or 1/2 cup grated
cumin seeds 1tsp
chilly powder 1 tsp
garlic cloves 3

for tempering
vattalmulakku / red dry chilli 3
mustard seeds 1 tsp
curry leaves
oil 2tsp

Watch on YouTube -

  • Soak the lentil in water for 1 hour after washing. Put the winter melon and lentils together in a pressure cooker and cook for 1 whistle, adding chilly powder, garlic pods turmeric powder and salt.
OR just wash and add lentils to cooker. And pressure-cook for 3 whistles if not soaking. 
  • Peel the skin of winter melon and cut into cubes and keep aside.
  • Open the lid of the cooker after pressure is released. Add the ash gourd or kumbalanga pieces and pressure-cook again on high for 1 whistle.
  • In the meantime, grind the garlic pods, coconut, cumin seeds to a fine paste by adding little water.
  • Add the ground paste to the cooked dal and ash gourd mix. Let this simmer for 5 minutes.
  • Simmer the heat and add the yogurt (after whisking) or add tamarind extract. Wait to thicken the curry consistency. Switch off flame
  • Place a non-stick pan or tadka pan and temper the dal using red chilly, mustard and curry leaves. Pour over the curry and leave covered till serving.

Servings 3 adults

- You can cook both lentil and winter melon separately, if you don't wish the winter melon to be cooked thoroughly.

Finally, I would like to thank for passing me this lovely award.

Wishing all a great weekend too!!!!

Thursday, May 19, 2011

Aval Velayichathu | Aval Varrattiyathu | Sweet Poha

One of the common sweet dishes in Kerala is the aval velayichathu(sweet poha). In some places, it's known as aval pani  or aval varratiyathu.Usually during my hostel stay in college, my mom used to prepare it for me as this could be stored for days in airtight containers. My friends wait my comeback eagerly after holidays to taste their aunt's aval velayichathu..And storing?? Never got a chance to store for long, and would finish off in 1 or 2 days.

Oh! I took you all back to the college times.. was so much fun and fewer worries.Now, life has changed a lot with family.So, just brushed this out to feed my kids a new recipe. Aval veliyachathu is a familiar recipe with Keralites, a very healthy one for kids.It's usually prepared using beaten rice, coconut and jaggery ;garnished with all nuts.

beaten rice/poha/aval(thin)  2 cups(refer notes)
coconut grated 1 1/4 cups
jaggery 1 cup grated
cumin seeds / cumin powder 1/2 tsp
cardamom powder 1/2 tsp
for garnishing
chana daliya/ pottu kadala 1/3 cup
peanuts/kappalandi  1/3 cup
cashews 1/3 cup
raisins 1/3 cup
sliced coconuts 1/4 cup
curry leaves 2 sprigs
ghee 2 tbsp

Watch on YouTube (I have doubled this recipe and prepared in video)-

  • Soak the jaggery in 1/2 cup of water and boil until dissolved.Strain the impurities and keep aside.
  • Place a non stick pan and dry roast the coconut till the moisture is dried and don't wait to dry roast it well. A wilted coconut with no moisture like is correct consistency.However in case you need to store long then you may dry roast the coconut well.Drain on a plate.
  • In the same pan,add the beaten rice and warm it up,keep aside.

  • Heat ghee in a pan and fry all the nuts until slightly browned and add in the curry leaves,fry and drain on a plate. Keep aside.
  • In another thick bottomed pan and pour the jaggery syrup. Keep stirring on medium flame till large bubbles appear. Check the pani /jaggery mix for correct consistency. (place between your thumb and index finger,it should have thread consistency or drop a little in a bowl with cold water,it tends to form a soft ball or a soft line).
  • Add the beaten rice and coconut to the pani(jaggery) and mix well. Add all the garnishing and mix well. Keep stirring till the beaten rice starts to leave from the sides of the utensil. Sweet poha is ready to serve.
*Don't mix the poha till the pani/jaggery has reached correct consistency.
*Store in air tight containers for future use.
* You can even use oil instead of ghee if u wish. You can use ghee plus coconut oil too.
* I used the red colored (kerala  style)beaten rice thin ones,you can use the regular white ones. But if you are using thick aval then the jaggery syrup needed may be more as it soaks up more. It better to use thin flakes for this snack.
* You can even add sliced coconuts for added crunch.

Wednesday, May 18, 2011

EGG(roasted) PULAO

Two days ago,I received a call from home that my sister was blessed with a baby boy..I wished to be beside her at this precious moment.But miles chances of meeting very soon as of now..For a while,memories flew back and remembered all at home.
Anyways,those are the times when you actually feel we are away from our native and all our dear ones too.. The best part is that technology has advanced to such an extent that we pretend ourselves to be close to them always :-)
Back to the recipe part,Egg pulao ..I used the regular rice ,and prepared this pulao.I usually prepare it when am short of time.The new twist to this recipe is that I just coated the hard boiled eggs with a coat and roasted them,an additional flavouring.This can be relished with a nice raita.No additional curries and side dishes easy way to close kitchen soon!!

Regular rice 2 cups (3/4 th cooked)
onion  1 chopped
tomato 2 chopped
green chilli 3 chopped
ginger paste 1tsp
garlic paste 1 tsp
turmeric powder 1/2tsp
garam masala 1 tsp
chilly powder 1tsp
pepper powder 1/2tsp
coriander powder 1tsp
cilantro 1/3 cup
raisins and cashew 1/2 cup
ghee 3tsp
oil 3tsp

for coating
eggs hard boiled 4-5
corn flour 2tsp
chilly powder 1/2tsp
pepper powder 1/2 tsp
garam masala 1/4 tsp
ghee 3tsp

  • Cook the rice 3/4th as per your routine with salt,drain water and keep aside.
  • Heat ghee in a pan ,fry the raisins and cashews .Keep aside.
  • In the mean time ,make a paste with the above ingredients to coat the de shelled eggs.
  • Roast the eggs till golden brown and keep aside.
  • Add oil into the pan and saute onion till 6 minutes.
  • Add the ginger garlic paste and saute.
  • Add the chopped tomatoes.
  • Put all the spices and mix well until a nice aroma comes.
  • Adjust salt ,cover and cook till the tomatoes are fully mashed.
  • Mix the rice to this mixture and cover it up for another 5 minutes.
  • Garnish with cilantro and fried cashew,raisins.
  • Serve with the roasted eggs and raita.
Servings 4 adults


- You can use biriyani rice as well.
-If you are short of time,delete the coating of eggs.

Thanx for viewing my recipe,