Hey There. How are you? All set for new year celebrations? As we gear up for the new year do we reflect on ourselves and our achievements in the last year? Well I try to.

I have lots of things to be thankful for. One among them is this food blog. My friends encouraged me to open my blog. And I have 135 posts, 8347 views and 3223 visitors till date. I am humbled by the numbers. I am happy when I see smiles on faces who have loved my food. I am encouraged when people leave a positive note. I am ecstatic when readers have tried my recipe and their kids have relished it. All these wonderful things help me to go on.

Let’s pray that the new year is happy for you all. Let’s pray that we receive wisdom from our troubles. Let’s pray that we become stronger from our difficulties. Let’s pray that we thank our blessings on time.

Today’s recipe is a very simple sabji from very basic ingredients.


Boiled potato – 1 medium

Carrot – 1 medium (chopped finely)

Green Peas Frozen – 1/2 cup

Cumin Seeds – 1/4 tsp

Onion – 1 small

Coriander Powder – 1.5 tsp

Chilly Powder – 1 tsp

Lemon Juice – half a lemon

Oil – 1 tblspn

Salt to taste


  1. Grate boiled potatoes and keep aside.
  2. In a kadai, heat oil.
  3. Crackle cumin seeds and add onions.
  4. Saute onions till translucent.
  5. Add carrots and green peas. Add 1/4 cup water and let the carrot and peas cook.
  6. Once the carrot and green peas are cooked let the water evaporate. (just keep sauteing without lid till the water disappears.
  7. Add coriander powder, chilly powder and salt and mix well.
  8. Add grated potatoes and mix well.
  9. Take it off the flame and add lemon juice and mix well.

Serve it with rotis or take it off for your lunch box. 1



Hello There.

“Do what you love, love what you do and with all your heart give yourself to it.” I totally believe in this when it comes to food, food styling and food photography.

Did you like something from my space? I would love to hear from you.

Do you want to promote your brand or business? Let me help you there with my sponsored posts.

Are you looking for innovative and creative ways to promote your product on social media.

I am available to work with projects and brands for food styling and photography.

You can check my work at Portfolio and Just Pics of this website. Or else you can spend few minutes on my blog and browse through to get an idea of my style of photographs. If required I can send in more photographs.

Write to me at

Or you can fill the Contact Me form.





1The weather is playing hide and seek these days. Yesterday all of sudden it rained in the evening and when I thought it would rain more it didn’t. Some days its sunny and hot and humid while on some days cold breeze is flowing. It is difficult to stay away from cough and cold these days.

Hence it is important eat healthy and stay strong. All my soup posts I have mentioned that I prepare soups only when someone is under the weather. Well that’s true. Soup in my house is rare. When someone falls sick we usually make ‘kanji’. But soup has its own benefits. Usually kids take a liking to soups. It is a wonderful way to include veggies in your diet. And it is lighter on the stomach. If you notice all my soup recipes do not have corn flour added. Usually soups require corn flour. But I try to replace corn flour with healthier options like the vegetables.

So here we go. A simple minty pea soup.


Frozen/ Fresh green peas – 1 cup

Onion – 1 medium

Garlic – 2-3 cloves

Mint Leaves – 2 tblspn

Pepper Powder – 1/2 tsp

Vegetable/ Chicken Stock/ Water – 1 cup

Butter – 1 tblspn

Salt to taste


  1. Melt butter and add chopped onions.
  2. Saute them till translucent.
  3. Add chopped garlic and saute them.
  4. Add green peas and saute them for a minute.
  5. Add stock/ water and salt and bring it to a boil.
  6. Once boiled lower the flame and close and cook till the peas are soft.
  7. Switch off the flame. Drain the contents. Do not throw the liquid.
  8. Take the mint leaves and green peas mix in a blender and pulse till smooth.
  9. Transfer it back to the pan and add the liquid back to adjust the consistency. Mix this on low flame. Remaining liquid if left can be discarded.
  10. Add pepper powder and give the soup a nice mix.
  11. Once nicely hot switch off the flame and serve.

Have this hearty healthy green soup along with some toasted bread. 2





2Hey There. How was your Christmas? Hope you all had a blast. Well I did. Spending quality time with family are the most precious moments of life. These days due to nuclear family concept kids don’t get to stay with their grandparents mostly. Hence planning small weekends where they can be together makes both kids and grandparents happy. Even if they are old they would do everything  for their grandchildren. I think as parents we don’t get to spend time much with kids especially if we are working. So when parents becomes grandparents they devote all their time for grandkids.

Grandparents are the bestest friends child can have. They have lots of experience, patience, love and only good wishes for kids. They never complain instead they are always giving. Even when unwell they will hide it from everyone and smile and share tales.

3I recently saw this malyalam movie ‘Oru Muthassi Gada’. I love the movie for the positive attitude and the way the story was handled. It was about a grandmother who is quarrelsome and meddlesome. How her life changes and how she takes charge of her life is the story line. It dealt with a strong message of how our grandparents or parents feel lonely and left out these days. Watch the movie whenever time permits. It is lighthearted but with a strong and clear message.

Moving on to today’s recipe. This is a quick fritter. If you have some overripe banana’s leftover (which usually is at my home) then this is the go to recipe. A very simple snack for your tea time hunger.


Over ripe bananas – 2 small (1 cup puree)

Wheat flour – 1 cup

Cardamom powder – 1/4 tsp

Sugar/ Jaggery – 1 tbsp

Baking Soda – a pinch

Salt a pinch

Oil for deep frying


  1. Make a puree of bananas.
  2. In a bowl take wheat flour, cardamom powder, sugar, baking soda and salt and mix well.
  3. Add the pureed banana and mix well.
  4. Add little water if required to make a semi thick batter.
  5. Take spoonful of batter and drop it in hot oil.
  6. Fry till nicely browned and drain.

Enjoy with your evening tea or pack it for kiddo’s snack box. 1



1Here we go. The most awaited recipe. The pineapple upside down cake defeated another one of my fears. My office colleagues loved it very much. I was scared to try this recipe in pressure cooker since it involved fruit in direct contact with the pan and not pureed in the cake batter. Hence after much speculation I decided to go for it and wow it was super duper hit.

2People loved the pics. People who tasted the cake gave me good reviews. Some said this was the best cake amongst all the cakes I made so far. Some got inspired to make it at home.

3When you get such good reviews who won’t be motivated to try more. It helps me to keep going. I had prepared this cake at midnight after putting my son to sleep. And my son woke me up at 4 AM. So the next day I was dull and tired. But the awesome feedback, the smiles and the happiness the cake brought to my friends and colleagues compensated all the lost sleep.

4Recipe Source here

5Do try this very simple cake. Yes it is simple. Go ahead. Overcome your fears and hesitation.


Pineapple – 2- 3 pieces

Cherry – 8-10 pieces (i used cherry soaked in sugar syrup)

Flour – 1 cup

Egg – 1

Butter – 100 gm

Salt – 1 pinch

Sugar – 3/4 cup

Milk – 1/2 cup

Baking Powder – 1 tsp

Vanilla Essence  – 1 tsp

For Sauce :

Jaggery – 1/4 cup

Butter –  2 tblspn + for greasing the pan

Water – 2 tblspn


  1. Take flour, baking powder and salt and sift it. Keep aside for use.
  2. Take cake pan and grease it well with butter.
  3. In a pan add jaggery, butter and water and melt everything. Do not boil it.
  4. Pour this sauce in the greased pan.
  5. Place pineapple slices on the sauce.
  6. In the remaining space/ gaps place cherries.
  7. Take pressure cooker and place a stand in it.
  8. Put it on medium flame for heating.
  9. In a bowl beat together butter, sugar and vanilla till fluffy. Takes around 1-2 minutes if beating with hand.
  10. Add in egg and beat till fluffy. Takes another minute.
  11. Add half of the flour and fold in.
  12. Add milk and mix well.
  13. Add remaining flour and fold in the batter.
  14. Pour this batter in the cake pan on the pineapple- cherry pieces.
  15. Place the cake pan slowly on the stand in the pressure cooker with the help of tongs.
  16. Remove the gasket (round black ring) and the whistle from the lid of the pressure cooker.
  17. Close the pressure cooker.
  18. Bake the cake for 40-45 minutes on low flame or till a knife inserted comes out clean.
  19. Once done, remove from cooker and let it cool down completely before removing the cake from pan.


  1. Do not over fill or fill the batter till the rim of the pan. Or else it will rise and burn at the edges.
  2. It is advised to check the cake at around 30 minutes to check if it is done. If not then close it again for 10 minutes.
  3. Be very careful and make use of mittens and tongs whole lowering or pulling up the pan.
  4. My pressure cooker is 5 Kgs hawkins.




1These days the only songs I sing are nursery rhymes.Either I am humming these or singing it aloud with my kid. There is one song that goes like this:


If you are happy and you know it

Clap your hands

If you are happy and you know it

And you really want to show it

If you happy and you know it

Clap your hands


And likewise it goes. But as we grow up this song holds no relevance and our smiling habit becomes negligible. Sometimes we need comedy shows to make us really laugh out loud. The expression LoL is famous in texting but how much really do we properly laugh. In many cities people are joining laughter clubs once they realized how healthy it is to laugh.

Can you relate to or identify one person who smiles or laughs regularly. Famous chef Sanjeev Kapoor has a very smiling personality. Smiling and laughing makes you feel lighter. Even if you are going through stressful times it is important to remember to smile. As you smile it immediately relaxes your muscles and soothes your nerves. We should teach our kids to smile and laugh often. And kids do smile, laugh and talk nonsense. Let them be like that. Let them not outgrow this habit.

I knew a friend of mine who used to smile often. She had a smiling face. Even when someone scolded her she used to smile. It used to look stupid and absurd but she mentioned that it made her feel strong and peaceful. Everybody has problems and everyone’s way of tackling it may differ.But a smile goes a long way in winning any battle.

With that thought I will come to today’s post. I love puttu kadala. But everytime this is prepared at home we have excess puttu left out. So what to do with the remaining puttu. Yes you can eat it again with banana but why not give it a new twist. A puttu upma for instance with scrambled eggs. Do try.



Leftover Puttu – 1 cup

Egg – 1

Fennel – 1 tsp

Mustard Seeds – 1/4 tsp

Curry Leaves – 1 stem

Turmeric Powder – a pinch

Green Chilly – 2

Urad Dal – 1/4 tsp

Oil – 1 tblspn

Salt to taste


  1. Heat oil in a kadai.
  2. Add urad dal.
  3. Crackle mustard seeds.
  4. Add fennel seeds.
  5. Add green chilly and curry leaves.
  6. Crack open egg and mix it in 30 sec gap. (scrambling it)
  7. Once the eggs are nicely scrambled add the crumbled puttu.
  8. Add turmeric powder and salt and mix well.
  9. Splash 2 tblspn water and mix well.
  10. Close with a lid and cook on low flame for 1 minute. This will make the puttu soft.

Enjoy hot with tomato chutney. 3



1Did I say Cute? Well these are cute. Just look at them. And sooooooooo much nutritious. It is just grab and go. Kids and adults everyone will like it. And it does take much of your time.


You can make this in advance and pop it in fridge. Easy and quick to prepare when you have guests at home. Cut into star shapes if planning to give it to kids. The sprinklers itself is enough to attract kids.If you haven’t planned anything for dessert for Christmas lunch then try these.


Dates – 1 cup (pitted and chopped)

Chopped Nuts – 3/4 cup ( I used equal quantities of almonds, cashew and melon seeds)

Edible Sprinklers – 1-2 tblspn (Optional)


  1. Take chopped nuts in a blender and blend it coarsely.
  2. Add the chopped dates and blend it so everything is mixed up properly.
  3. In a tray spread a cling wrap.
  4. Place the mixture from the blender inside and spread it out evenly.
  5. Place it in fridge for 2-3 hours.
  6. Take it out of the fridge and pop the content out onto cutting board.
  7. Cut into desired shapes and sprinkle sprinklers on them.

Tada. There you go. Your grab and go snack. Pack it in your kids tiffin or wrap it in cling wrap and have it while travelling.