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Sunday, January 31, 2016

Ginger tea


Water-1/2 cup
Milk-1/2 cup to 3/4 cup
Tea powder- 1 1/2 tsp to 2 tsp
Grated ginger-1/2 tsp
Cardamom powder-1/2 tsp

1. Heat water on the stove and add ginger and cardamom powder and bring it to boil.
2. Add tea powder and boil for 4 to 5 minutes or till water turns into dark red colour.
3. Add milk and bring it to boil again. Finally add sugar and mix. Strain into a cup and serve.

Friday, January 29, 2016

Filter coffee

This is my energy drink. My day starts with the lovely aroma of the coffee that is brewing. My friends and family whenever they come home, the first question they ask is 'do you have coffee decocotion ready? 'Makes me feel little proud of myself cause I thought I can never make coffee like my mom. It still doesn't taste like her. Miss you mom.

Anyways here goes the recipe. I use coffee maker to maks decoction instead of the traditional coffee filter that is used in India.

For decoction:
Coffee powder- 2 tbsp ( I use Bru Green label. When I go to India my Father-in-law gets coffee grinded specially and bring it for me from a shop called coffee day. That is soooooo good)
Water-2 cups

For coffee:
Milk-1/2 cup
Decoction:-1/4 cup
Sugar-1 to 2 tsp


1. Make decoction using the coffee maker.( follow the instructions that comes with the product manual)
2. In a cup first add decoction and then milk. Then add sugar and heat it on the stove or microwave.
3. I like it mild. But if you want strong coffee then you can add more decoction.

Thursday, January 28, 2016

Banana milkshake

This millshake gives you instant energy and is also very filling.


Milk- 1 1/2 cups
Sugar- 1 to 2 spoons

  1. Take the peel of banana and make into small pieces. Put them in blender and mash them.
  2. Now add sugar and milk and blend once more.
  3. You can make it more tasty by add some vanilla icecream while grinding or you can add little bit choclate syrup while grinding. Choclate syrup ismy daughter's favourite. 

Monday, January 25, 2016



Rice-1 cup
Yoghurt-1 cup
Milk-1/2 cup
Ginger- a small piece
Green chillies-2, slit into half
Cashews-8 to 10

For tempering: mustard seeds, cumin seeds, urad dal, red chillies and curry leaves


  1. Cook rice with 3 cups of water and let it cool.
  2. Heat oil and add ingredients mentioned in tempering stuff. Once they splutter add cashews, green chilies and ginger and fry and let that mixture cool.
  3. In a bowl take rice and mix it with yoghurt and milk. Add salt according to yout taste. Finally add the above mixture and mix. Serve with pickle of your choice.
Note: you can add pomegrante seeds or grated cucumber or chopped coriander leaves if you like to the rice. I like to keep it simple.

Wednesday, January 20, 2016

Beerakaya Pacchadi

I got this recipe from Vah chef. This tastes sooo good. Worth trying.

Monday, January 11, 2016

Sweet pongal


Rice - 1 cup
Moong dal-1/4 cup
Jaggery-1 cup
Water- 5 cups
Ghee-3 tbsp
Cardamom powder-1/2 tsp

  • Heat a tbsp ghee and fry cashews and raisins and keep aside. In the same pan fry moong dal.
  • Pressure cook rice and moong dal in 4 cups of water.
  • Heat a cup of water and add jaggery and boil. Also add cardamom powder.mMake jaggery syrup and  let it cool.
  • Add rice mixture to the jaggery syrup and mix. Cook on low flame for 10 minutes.
  • Slowly add ghee and cook for 2 minutes. Garnish with cashews and raisins. 


Rice- 1 1/4 cup
Toor dal-1/2 cup
Ghee-2 tbsp
Oil-2 tsp
Tamarind juice- 1 tbsp
Vegetables- potatoes, carrots,beans and peas

Masala powder:
Red chillies-5 to 6
Coriander seeds-1 tbsp
Fenugreek seeds-1/2 tsp
Cumin seeds-1 tsp
Cloves-4 or 5
Cinnamon stick-1/2 inch
Channa dal-2 tbsp
Urad dal-1/2 tbsp
Dry coconut powder-2 tbsp

For tempering: mustard seeds,cumin seeds, red chillies and curry leaves


  1. Heat a teaspoon oil and fry all the masala ingredients. Let them cool and gring into powder.
  2. Cook rice and dal separately.  
  3. Heat 4 tsp oil and add the tempering ingredients. Let them splutter. Also add cashews.
  4. Add vegetables and fry till they become soft. 
  5. Add dal, rice and mix with veggies. Add tamarind, masala powder and salt. Add water and boil for sometime.
  6. Drizzle 2 tbsp ghee and let it cook for 5 minutes.

Wednesday, December 23, 2015

Aloo stuffed bread pakora


Bread slices-6
Oil for deep frying

For batter:
Besan-1 cup
Rice flour-1/2 cup
Red chilli powder-1 tsp
Baking soda- a pinch
Cumin seeds-1/2 tsp

For filling:
Potatoes- 4 small ones
Green chillies- 5(add more or less according to your taste)
Coriander leaves

  1. Boil potatoes and mash them a little.
  2. Grind greeen chillies, ginger and coriander leaves into a paste.
  3. Heat oil and fry onions with turmeric powder. Once the onions turns translucent add the ground paste and fry for 2 minutes.
  4. Now add potatoes and fry for 5 minutes and turn off the stove. Let it cool.
  5. In a bowl take all the batter ingredients and mix with water into a thick paste.
  6. Heat oil for deep frying. 
  7. While the oil is getting hot, take two slices of bread. Put curry between the slices and cut diagonally so we get two triangles. Repeat with other slices.
  8. When oil is hot enough dip triangles in the batter. Make sure batter is coated on all the sides and deep fry till they turn golden brown.
  9. Serve with ketchup or green chutney. 

Wednesday, November 25, 2015

Biyyapu Rotte (Rice Roti)


Rice flour - 2 cups
Water-  1 to 1 1/2 cup
Cumin seeds- 1 tsp

  1. Bring water to boil.
  2. Mix flour,salt and cumin seeds with hot water and set it aside for 5 mins.
  3. Make balls out of the dough.  Dip your fingers in the oil and roll the balls into circles on the plastic sheet.
  4. Heat tawa and fry roti on both sides with oil. 
  5. It tastes great with onion chutney or any gravy curry.

Friday, November 13, 2015


I learnt this recipe from my sister-in-law. She adds more veggies and spices. I kept it simple because my daughter is very particular about certain veggies. This is light yet filling. This is very nutritious, easy to digest and gluten free.


Rice- 1 cup
Moong dal- 1/2 cup
Vegetables- Carrots, Onions, Tomatoes and potatoes
Cumin seeds-1/2 tsp
Red chilli powder-1 tsp
Coriander seeds powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Ginger powder- 1/2tsp


1. Soak rice and moong dal in water for 1 hour and then drain.
2. In a pressure cooker, heat some oil and add cumin seeds. When they splutter add vegetables and fry along with turmeric powder and ginger powder.
3. Once the vegetables are little soft add rice and moong dal. Add red chilli powder, salt and corainder powder and fry.
4. Add 2 cups of water and pressure cook. Once it is done the rice and dal should be mushy.
5. Serve it by drizzling some ghee on top of it. You can eat it plain or with yoghurt.