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.



Caramelized Apple Cheesy sandwich

Hi. If you are regular on my blog you will know my love for sandwiches. Not the regular tomato- onion sandwich but variations of sandwiches. I keep trying new combos. Today’s sandwich is one such variety sandwich. It was born out of my aim to finish the leftover apples. So off you go straight to the recipe.


Brown Bread/Multigrain Bread – 4 slices

Butter – 2-4 tblspn

Apple – 1 peeled and cubed into small pieces

Jaggery – 4-5 tblspn

Cinnamon – 1 tsp

Cheese – as needed


  1. In a pan add butter and let it melt on low heat.
  2. Add jiggery and cinnamon and mix well.
  3. Add apples and mix well.
  4. Let it cook for some time. (I didn’t cook it completely since I wanted it to be little crunchy). Let it cool down.
  5. Butter the slices of bread.
  6. Place some apple filling on the bread and spread evenly.
  7. Grate some cheese over it.
  8. Close with another piece of bread.
  9. Make the sandwich in sandwich maker. Don’t worry if you don’t have sandwich maker. You could use a grill pan or a tawa too.
  10. Once nicely brown and crispy remove and cut into pieces and serve.



2Hello. You know we humans face so many emotions. One such emotion is the emotion to denial. When something changes, we all fall in denial mode. And that’s because we are so much used to being in our comfort zone that our mind refuses to accept any changes. We really need to train our mind to handle the change. For instance a traveler never goes out thinking he/she will have a smooth planned day. There are bound to be unseen circumstances, risks, surprises and sometimes challenges.

There is another kind of denial. Denial for things that you may not have liked earlier. A kid may not like bitter gourd when he/she was a kid but as they grow up they may take a liking towards it. But without trying how will he/she every know ? Hence it is important to test your denials.

Today’s recipe surprised me. We usually try to bring home made food for our lunch and snacks. So my colleague had got this for her evening snack. But she opened it around noon and we all finished it within 5 minutes. I had never tasted this dish before. Also, I don’t like kozhukatta (basic version is made as steamed rice dumplings with coconut+sugar+cardamom stuffing). But this dish was an exception. What stood out with this recipe was the chilly chutney. The chutney is the most basis, flavorsome and simple.

Do try this recipe and let me know how it turned out. Ohh and it is super healthy since it is just steamed.


For Kozhukatta:

  1. Rice Powder – 1 cup
  2. Cumin/Jeerakam – 1 tsp
  3. Salt to taste

For chilly chutney:

  1. Chilly powder – 1 tblspn
  2. Salt to taste
  3. Coconut oil – 2-3 drops to combine


  1. Boil 2 cups water.
  2. In a bowl take rice powder, jeerakam and salt.
  3. Add hot boiling water little by little on the rice powder and mix with a wooden spoon.
  4. Continue mixing till it comes together. Remember to add water little by little.
  5. Once the dough is cool enough to handle use your hands to make a small dough.
  6. Pull out small balls out of the dough.
  7. Steam these balls till cooked.
  8. For the chutney mix together chilly, salt and coconut oil till it comes together.

Serve them both or take them for your evening snack. Remember the chutney is just to add a taste. Do not take a large helping of the chutney or your tongue with burn with the chilly.1