4Hello. Some recipes are for forever. I am not a great fan of pizzas and burgers but if you serve me choru (rice), omelette and chammanthi with thayir (curd) then I am happy. No matter how far we reach, no matter where we go, no matter what we do, its home that we long for. Isn’t it ?

This recipe is a very common recipe in every Malayalee household. It does not need any cooking and is very quick to make. Earlier days there was no blender. People used  traditional stone grinder to grind ingredients into a paste. And that added up to the taste. Even now people who build houses ensure that a separate section is dedicated to traditional stone grinders.

3Do try this recipe and let me know if you liked it. You can also find this recipe at Archana’s kitchen here.


Freshly grated coconut – 1 cup

Shallots – 3 (very important. Shallots give a unique taste. If you don’t have only then replace with half an onion)

Tamarind- gooseberry sized tamarind soaked in very little water (around 2-3 tblspn)

Ginger – 1/2 inch piece

Dry Red chilli – 1

Red chilli powder – 1/2 tblspn (adjust to the spiciness you need)

Cury Leaves – 10

Salt to taste


  1. Blend everything in the blender coarsely. Don’t discard the tamarind water and use it to blend it.
  2. Spoon everything out and roll it into a ball.

Serve it with love. 1



20170522_205300 - CopyHey There. So today’s let’s start with a self analysis. What kind of eater you are ? Following are some of the categories I could list out-

The fussy eater – I don’t want this, I don’t like that, I am in no mood to eat this

The orthodox eater – This is not exactly how my mother makes it, This is not the combination

The cautious eater – How many calories would that have, It looks gross would it be tasty

The simple eater – Eats what he is served without much questions

The experimental eater – Loves to try different dishes, cuisines and variations to dishes

So what kind of eater are you? Well I am a mix of simple and experimental eater. Except the allergy food and “not allowed to eat due to health reasons” food I like to eat or at least try every dish.

Today’s recipe is using an ingredient that a few years age I was unaware of. Chow – chow or chayote is a little sweet in nature when cooked. It has lots of water content. I usually make thoran of chow-chow. Go check out its nutritional value in Wiki.

This recipe is a no onion no garlic recipe.


Chow Chow – 2 medium (Peeled and chopped into thin pieces)

Coriander seeds – 1 tsp

Fennel Seeds – 2 tsp

Dry Red chilli – 2

Oil – 2 tblspn

Salt to taste


  1. In a pan dry roast coriander seeds, fennel and dry red chillies.
  2. Once cooled blend it to a coarse powder.
  3. In a pan heat oil.
  4. Saute chow-chow for a minute on high flame.
  5. Lower the flame and add the ground powder.
  6. Add salt and mix well.
  7. Cover and cook for another 5 minutes.
  8. Once the chow-chow is soft and cooked remove from flame and serve with roti or rice. 20170522_205322 - Copy



1Hello. Thank you so much for staying with me while I was away. Things have been crazy busy here.

Office work, personal commitments, festival preparations, sickness. Well everything demanded my time and I was literally on 4-5 hours of sleep for more than 2 weeks. That also meant weekends I would either do what I love most – cooking and trying new dishes, or rest or do the cleaning. But I am glad that I am a regular in Instagram posts. So if you are not already following me do so now for ideas on dishes, tiffin recipes and much more memories.

These days passion fruit is in season. And I am getting lots of passion fruit from my native. Passion fruit juice is perfect option to quench your thirst. It is sour and sweet and delicious. Add some chia seeds or sabja seeds and it gives your drink a cool look and taste. So a quick post. Do try it.

Passion fruit is really sour. So you need a lot of sugar to balance it out. Have this juice chilled for that extra effect.


Passion Fruits – Inside pulp of 4 passion fruits

Sugar – 1/4 cup

Chia Seeds – 1 tblspn

Water – 3 cups or more if needed

Ice Cubes – as needed


  1. Take out the pulp of passion fruit.
  2. Now you can either blend it together with sugar and water. Once blended you can strain it. The seeds does not have any particular taste. So blending it won’t have any bitterness.
  3. Or you can take the pulp in a strainer and with the help of a spoon squeeze out the juice. Add sugar and water and stir well.
  4. Add chia seeds and stir well.
  5. Add ice cubes before serving.

So in this weather when sometimes it rains and other times it is hot and sunny this drink is perfect to quench your thirst. 3




Hi. So people who know me know that I am a talker. I like to talk to people to know about their culture, style, hobbies and most importantly their food. And so it happened one Saturday morning when I came to buy veggies from the veggie van that visits my building I met a neighbor friend who was buying raw bananas. While talking I came to know about this awesome recipe known as ‘podimas’. I was curious and wanted to try it.

20170813_120329 - CopyINGREDIENTS:

Raw Banana – 2

Onion – 1 medium

Green Chilli – 2

Grated ginger – 1 tsp

Grated coconut – 1/4 cup

Curry leaves – 1 stem

Coconut Oil – 1 tblspn (Preferred)

Mustard Seeds – 1 tsp

Turmeric powder – 1/2 tsp

Urad Dal – 1 tsp

20170813_120323 - CopyINSTRUCTIONS:

  1. In a pressure cooker take the Raw banana with little water and pressure cook for 1 whistle. (Yes with skin on.)
  2. Once the pressure has settled, peel the raw banana. Using a grated with big holes grate the banana and keep aside.
  3. In a pan heat oil.
  4. Add urad dal.
  5. Splutter mustard seeds.
  6. Add finely chopped onion and green chilli and saute well.
  7. When the onion turns translucent add curry leaves.
  8. Add finely chopped ginger. Mix well.
  9. Now add the grated banana.
  10. Add turmeric powder and salt and mix well.
  11. Add grated coconut and mix well.
  12. Cook for another minute and then switch off the flame.

Serve with rice.

20170813_120317 - Copy


Hey There. How you doing? Recently when I saw nice long, maroonish, organic lady finger in my grocery store I immediately jumped to pick up a pack. Since it was packed with a cling wrap but I managed to check if they are soft and good. And they seemed fine. I could not resist the temptation to pick 2 packets.

After 2 days I fished out the packets from the fridge and after washing when I started chopping – snap. The beauties had turned hard as a stick. I know after cooking they will turn all chewy and fibrous. Never mind. I tried another one. And another. And so on. So except 2 lady fingers – rest all, both packets were now wasted.

Imagine my frustration, disappointment and mood after this happened. I had to change my plan and my mood to prepare myself to cook something else for dinner. But the gloomy and dark mood remained. That is how powerful affect food has on me. L I can rejoice on seeing fresh produce. I get upset on seeing “good outside bad inside” produce.

Anyways, today’s recipe was a result of the failed lady finger. When I dug back into my fridge and saw brinjals decided to make this dish.

20170801_205027 - CopyINGREDIENTS:

Small Brinjals – 5-6

Potatoes – 2 small

Onions – 2 chopped

Tomatoes – 2 chopped

Coriander Seeds – 1 tblspn

Khus Khus – 1 tblspn

Garlic cloves -2 small

Ginger – ½ inch piece

Grated coconut – 3 tblspn

Red Chilli Powder- ½ tblspn

Cumin – 1 tblspn

Mustard – 1 tbslpn

Milk – ½ cup

Turmeric Powder – ¼ tblspn

Curry Leaves – 1 stem

Oil – 2 tblspn


  1. Cut the brinjals lengthwise. Cube the potatoes
  2. In a pan dry roast coriander seeds, khus khus, grated coconut, red chilli powder and cumin for 2 minutes. Do not brown them.
  3. Take it in a blender along with onion, tomato, garlic and ginger and blend them to make a smooth paste.
  4. In the pan, add oil.
  5. Once the oil is hot, splutter mustard.
  6. Add curry leaves.
  7. Add the blended masala in and mix well. Keep mixing till the oil starts leaving the sides of the pan.
  8. Add brinjal and potatoes and saute well.
  9. Add turmeric powder and mix well.
  10. Add salt and mix well.
  11. Add water and bring it to a boil. Close and let the potatoes and brinjals cook.
  12. Once the brinjals and potatoes are cooked add milk and keep mixing. Adjust the salt. Keep stirring for 2 minutes on medium flame.

Serve with phulkas or rice.20170801_205020 - Copy




Hello There. So most often I make sandwiches. And I like to experiment with the stuffing. I do not stick to same stuffing. And I try to include the most neglected but healthy ingredients.

20170628_071143 - CopyCheck out my other sandwich recipes – Caramelized apple cheesy sandwich, Beetroot carrot potato sandwich & potato peas sandwich

Today’s also I am posting a sandwich recipe.


Beetroot – 1 small

Carrot – 1 large

Apple – 1 large

Butter – 2 tblspn

Sugar/ Palm Sugar – 1 tblspn (Optional)

Cardamom powder – a pinch


  1. Peel and cut carrot and beetroot into big pieces.
  2. Cook them in water.
  3. Grate them.
  4. Grate apple and keep aside.
  5. In a pan heat butter.
  6. Add the grated carrot and beet and mix well.
  7. Add the sugar if required and cardamom powder.
  8. Mix well till the mix has come together. It should be thick paste like consistency.
  9. Take it off the stove and mix grated apple in. (I didn’t add sugar since my apple was sweet enough).
  10. Take a bread piece. Apply butter on one slice of bread.
  11. Spoon the mix on one side of the bread and spread evenly.
  12. Close with another buttered slice of bread.
  13. Toast it in a sandwich maker.

Enjoy it hot or pack it for tiffin.20170628_072856 - Copy



2Hello. So we had welcome showers today morning. The sky opened up and poured its heart out. On days like this I feel like sitting out in the balcony with hot cup of masala chai with old music playing in the background and a book in hand. Yep I am a reader. A bookaholic. But these days I have restricted my reading habit to online content. When I was a teenager I used to get 2-3 novels each week. If a book caught my fancy then I would find it difficult to put it down. The joy of reading a good book is the joy of travelling or cooking or even music. You travel when you read a book.

Moving on today’s recipe. This is a common breakfast in Kerala. Idiyappam or nool appam or nool puttu (yeah this I came to know today itself) is its common names. It can be paired with many side dishes like. Today’s recipe is with egg roast or as known in Malayalam – Mutta roast.



Rice Powder – 2 cups

Grated coconut  as required

Salt to taste


  1. Boil 3 cups of water.
  2. Take rice powder in a bowl and add salt and mix well.
  3. Now one small ladle at a time, add the boiling water in the rice powder.
  4. With a wooden spoon mix the dough.
  5. Add water little by little and keep mixing.
  6. When the dough is cool enough to handle use your hands to make a dough.
  7. Do not knead the dough. Just bring it all together.
  8. Close with a lid and keep it for 5 minutes.
  9. Keep water in idli steamer.
  10. Grease the lids of idli steamer with oil.
  11. Take idiappam maker (also known as kitchen press used for making bhujia, sev, etc.).
  12. Fill in with a portion of dough. Start pressing on the greased idili lids in circular shapes.
  13. Fill in some grated coconut.
  14. Again press some dough over the top.
  15. Close and steam the idiappam for 5 minutes on low heat. ( check a small piece of idiappam for rawness)
  16. Once done remove it to a casserole.

Mutta Roast:


Eggs – 3 hard boiled

Onions – 3 big

Tomatoes – 3 big ripe

Chilly powder – 2 tsp

Coriander powder – 1 tsp

Garam Masala – ½ tsp

Curry Leaves – 1 stem

Coriander leaves – 4 tblspn chopped

Mustard Seeds – ¼ tsp

Turmeric powder – ¼ tsp

Oil – 2 tbspn

Salt to taste


  1. Peel the boiled eggs and cut into desired number of pieces.
  2. In a pan heat oil.
  3. Splutter mustard seeds.
  4. Add chopped onion and saute till translucent.
  5. Add curry leaves.
  6. Add chopped tomatoes and mix well.
  7. Cover and cook till the tomatoes are cooked well.
  8. Mash the tomatoes.
  9. Make a gap at the centre of the pan and move the onion –tomato to the side of the pan. Add turmeric, chilly, coriander, garam masala and mix well.
  10. Now mix all the masalas with the onion-tomato and mix well.
  11. Add salt and mix.
  12. Add coriander leaves and mix well.

Serve with delicious idiyappams. Enjoy.1



Hello. Today I am going to talk about a revolution. Ever since mobile app industry started flourishing there are so many apps coming up that caters to our daily needs. Be it online shopping or gaming or travel needs. The food industry is also taken by storm by the mobile app world. One such revolution name is Pinstove.

Pinstove is an app that is easily available in Google Play and Apple AppStore. As nicely put in their website this app provides a facility to order home cooked meals as we like it.

Now why would we order home cooked meals when we can make them at home. Let me cite some reasons for you:

  1. On days when it is raining and you are in a mood to enjoy the rains than to sweat in the kitchen.
  2. On those no-cook Sundays when you desire for that much-needed rest.
  3. On those days when you already have a jam packed schedule of household chores.
  4. On those days when you run out of grocery and crave for malai kofta or a sadya.
  5. On those days when you need to be with your child preparing them for the exam.
  6. On those days when you don’t want to settle with 2 minute noodles.
  7. On those days when you have an interesting movie or match on in TV.


If you are still not convinced about the above reasons then have a look at the wide range of menus that you can choose from. They are neatly categorised for breakfast, lunch, snack time and dinner. Moreover, you can also advance book items likes cakes.

Screenshot_20170805-122206The food is prepared by home chefs. They are people who have years of experience and family secrets associated with their food. They are people who want to provide quality family meals. They are people who like to cook good food and share it. They are people who want to earn an income from what they do every day.

Screenshot_20170805-130645HOW IT WORKS:

  1. You download the app.
  2. Open app.
  3. Register yourself as Pin Diner
  4. Choose your menu/dish. Don’t forget to check the reviews of the chef. It also indicates the spiciness level of the dish.
  5. Make your selection.
  6. Pay via internet banking or any wallet.Screenshot_20170805-124013
  7. Check the status of your Order. It lists the expected time of delivery.

Simple isn’t it? All you need is your mobile and internet to order home cooked food arrive right at your doorsteps.

Screenshot_20170805-123338FEW MORE FACTS:

If you are a chef, then you can register yourself and register yourself as Pin Chef.

You can also register to become a Pin Pilot to deliver food.

You can rate and provide your feedback about the delivered food.

You can order food in advance for a whole week. Also you can provide your ratings of whether you liked the food or not.

Screenshot_20170805-130721MY VERDICT:

I liked the experience. I could do my other work and not be worried about cooking food. Instead of ordering restaurant food I would like to order food from another home. The dishes are not overpriced. The quantity is also good. The dishes that we don’t regularly cook is also available to be ordered. I saw some native snacks that belongs to a particular region up for order. Would definitely try them some other time.


  1. This is a sponsored post.
  2. All opinions expressed here are my own based on my experience.20170805_13510820170805_13504320170805_135037




Happy Independence Day. Today, I won’t talk much but will leave you with two chutneys. Sometimes we all need more than one chutney with our dosa, don’t we?



Grated coconut – 1 cup

Coriander – 1 cup

Green chilly – 1

Ginger – 1/2 inch piece

Sugar – 1 tsp

Lemon Juice – 1/2 tsp

Mustard Seeds – 1/4 tsp

Urad Dal – 1/4 tsp

Curry Leaves – 1 stem

Asafoetida – a pinch

Oil – 1 tblspn

Salt to taste


  1. Blend together coriander, coconut, ginger, sugar, green chilly, lemon juice and salt with little water and blend to a smooth paste. Transfer to a bowl.
  2. Take a tadka pan and heat oil.
  3. Add urad dal.
  4. Add mustard seeds.
  5. Add curry leaves and asafoetida.
  6. Transfer this on the chutney and mix well.



Chopped Tomato – 1 cup

Roasted Peanuts – 1 cup

Garlic – 2-3 cloves

Green chilly – 2-3

Cumin – 1 tsp

Chilly powder – 1 tsp (optional)

Oil – 2 tblspn

Mustard – 1/4 tsp

Urad Dal – 1/4 tsp

Curry Leaves – 1 stem

Asafoetida – a pinch

Salt to taste


  1. Heat oil in a pan.
  2. Splutter cumin and add chopped cloves.
  3. Add green chillies and tomatoes and salt.
  4. Cook till the tomatoes have softened.
  5. Take it in a blender along with roasted peanuts and blend well.
  6. Transfer it to a bowl.
  7. In a pan heat oil.
  8. Add urad dal.
  9. Splutter mustard seeds.
  10. Add curry leaves and asafoetida.
  11. Transfer it to the peanut-tomato chutney and mix well.


Enjoy with dosa/idli/ uthappam, etc.








3If you are are regular to my blog you may know my love for pancakes. I have variety of pancakes that I make at regular intervals. BasicMango, Beetroot, Choco chip wheat eggless , banana and mulberry pancakes. I usually use honey or chocolate syrup or home made jams and sauces to go along with it. This time when we got fresh cherries I thought why not make this yummilicious cherry compote and store it for pancakes.

Do try it and you will not regret it. Make it before the cherry season ends.


Cherry – 1 cup (Pitted/De- seeded)

Orange juice – 1/4 cup

Sugar – 1/4 cup (or as desired)


  1. Take cherry, orange juice and sugar in a thick bottom pan and let it it boil.
  2. Simmer and let it boil for 10- 15 minutes.
  3. Keep mixing in between with a slotted spoon.
  4. Remove from flame when the compote is thick enough to coat the back of the slotted spoon.

Simple isn’t it. Look at that glossy, syrupy and delicious syrup. I am sure your kids will love it with pancakes. But don’t limit them to pancakes alone. Pair it as you like. 1


2So you know how it goes right? When there is nothing in fridge you run to grab some eggs.When you want something easy you grab some eggs. When you want something tried and tested you grab some eggs. When you want a spicy curry you grab an egg.

So I like to keep a handful of egg recipes handy. Egg is one of the most versatile ingredients. So why not try as many recipes as possible.


Eggs (of course) – 2-3 hard boiled

Onions – 2 medium

Tomatoes – 2 medium

Poppy/khus-khus Seeds – 1/4 tsp

Cinnamon – 1/2 inch piece

Ginger – 1/2 inch piece

Coriander Powder – 1 tsp

Chilly Powder – 1 tsp

Fennel Seeds – 1/2 tsp

Turmeric Powder – 1/4 tsp

Milk – 1/4 cup (optional)

Kasuri Methi (dried fenugreek leaves) – a pinch

Oil – 2 tblspn

Salt to taste


  1. Hard boil eggs and keep aside.
  2. In a blender take chopped onion, tomatoes, ginger, poppy, cinnamon, fennel and blend well. It should form a smooth paste.
  3. Heat oil in a pan.
  4. Add the paste and saute well. Saute till the paste starts leaving oil from the sides. It will take time. Roast it on low flame.
  5. Once the paste starts leaving oil from the sides add coriander powder, chilly powder, turmeric powder and mix well.
  6. Add 1/4 cup water and let it come to boil.
  7. Add milk and mix well.
  8. Once nicely boiled (around 5 minutes) take it off the flame and add boiled eggs and garnish with kasuri methi.

Serve with phulkas or rice.




Hey There. Few months back I celebrated my birthday. Well not like party celebration but like last year I like to prepare something myself and distribute it in office. Last time it was carrot pudding or famously known as gajar ka halwa. This time I decided to have a cake. And not to disappoint my vegetarian friends I decided to go for an eggless version. I was pleasantly surprised when everyone claimed it to be too good. It was soft, the sweetness was perfect and the chocolate syrup I had poured on top was like ‘icing on the cake’. J is that too much cakey and sweet for you. Well birthdays are meant to be that right?

This is not a round cake as is the custom. I thought for even cake pieces it would be better to bake a square or rectangle cake. Moving on to the recipe.

1Recipe Source here


All Purpose Flour / Maida – 1 1/2 cup / 180 grams
Sugar – 3/4 cup / 150 grams
Baking Soda – 1/2 tsp
Baking Powder – 1 1/4 tsp
Salt a pinch
Yogurt / Curd – 1 cup / 240 ml
Oil – 1/2 cup / 120 ml
Vanilla Essence – 1 tsp
Milk as needed to thin the batter a little


  1. Preheat oven at 180 o celcius
  2. Oil a square or rectangle pan with oil and dust it with a little flour. Dust off the excess flour.
  3. In a bowl take yogurt, oil, sugar, salt and vanilla essence and whisk well.
  4. Take a sieve and over it add maida, baking soda and baking powder. Sieve it in.
  5. Fold the batter till nicely mixed in.
  6. Add little milk to make the batter a little thin.
  7. Pour the batter in the prepared pan and tap the pan once to remove the air bubbles.
  8. Bake it for 40 to 45 minutes.
  9. Remove from oven.
  10. Let the pan cool down a bit.
  11. Invert the cake to cooling rack and let it cool completely.
  12. Serve with generously poured chocolate syrup.2

I am sure if you serve this to kids or your friends everyone is will love it.