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



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.



3Hey there. So this time I wanted to try something different. I was so bored of paratha’s and dosas and wanted to try something not attempted till now. That’s when I saw this post from a lovely blog known as Food Fashion Party. This is a rice pancake sort of dish from Karnataka. The spices and herbs used are simple and makes for a great breakfast.

Have you ever wondered on an average how much time a wife or mom spends on just thinking about “What to cook the next day? ” She has to consider everyone’s choice and then bring up a menu that’s suitable for all. Still I feel its a thankless job. Not that we need anyone thanking us but on those days that we burn our finger, on those days that get a cut or on those days that we leave kitchen drenching in sweat and tiredness seeps in our body, we expect people to “like”, “enjoy” and even “compliment” our cooking. It only humanly to expect this don’t you think ?

Moving on to today’s recipe, it is a must try at least when you want a change in your diet. Now the original recipe is a bit different from mine. I have adapted the recipe based on the ingredients I could find here. Do let me know if you liked them.


Rice Flour – 3 cups

Carrot – 1 peeled and grated finely

Coriander Leaves – 1/2 cup finely chopped

Chilly powder – 1 tsp

Roasted peanuts – 2 tblspn coarsely grounded

Roasted Cumin Powder – 2 tsp (coarsely grounded will be good)

Oil – 2 tblspn

Salt to taste

Oil – to cook the roti
  1. Keep 2 cups of water to boil.
  2. In mixing bowl, add the rice flour, carrots,coriander leaves, roasted peanuts, cumin powder, salt and mix everything well before adding the water.
  3. Add 2 tbsp of oil.
  4. Using a ladle add water little by little and keep mixing the using a wooden spoon.
  5. Mix everything properly. It will be a little sticky but will come together as a dough.
  6. Cover and let it sit till ready to make rotis.
  7. Heat up a tawa.
  8. Take cotton cloth and wet it well.
  9. Take a small ball of the dough and place it on the wet cloth.
  10. Using your hand pat it slowly spreading it across to make thin rotis as possible.
  11. Once the tawa is hot, slow using the edges of the wet cloth carry the cloth to the tawa and place the rotis on the tawa.


  1. Add ½ cup of water at a time. If the water is very hot to handle, use a wooden spoon to mix the dough. Mix everything well until the dough comes together. The dough will be sticky to the touch. It should all come together and not be dry. Make sure not to use all the water at once, you might not need all the water. Just use as much as you need to bring the batter together. Cover and let sit until ready to make it.
  2. Keep a griddle on medium heat. Let it get hot.
  3. Take a cotton cloth and wet it well. Sprinkle some water on the cloth, take a tennis ball size dough and pat it out with your fingers. You can make it as thin as possible, as you want.
  4. Using the edges of the cloth, carefully carry it over the griddle and slowly lower it on the griddle. Now, lift the cloth off the rotti. It will come off easily as you’ve used water. You could even use oil for flattening the dough out.
  5. Cook with a teaspoon of oil on both sides. It will cook in 2-3 minutes as we’ve used hot water to make the dough.
  6. Serve it immediately with some sugar (for kids) or chutney of your choice.

I served it with butter and honey.




2Hello. Hope you had a great start to the weekend. Few days back when I went to grocery shopping in the fruits section I found this violet colored fruit that immediately transformed me to my childhood days. Jamun or black plum is a fruit we as kids would enjoy it during summer holidays. It used to stain our clothes and we used to get scolded by our parents. 😛 We used to have this fruit and rush to look at our tongues in the mirror. Hence I immediately picked up a packet and used them in two recipes that I will share today.

This recipe is for overnight oats. Overnight oats is an acquired taste. I am slowly starting to like it. And it is one of the healthiest recipes today that people of every age can enjoy.


Jamun – 1/2 cup pitted

Slim Yogurt – 1/4 cup

Slim milk – 1/4 cup

Honey – 4 tblspn

Chia Seeds – 2 tblspn

Cut Fruits –  Banana, Jamun, Pomegranate

Sunflower seeds – 1 tblspn (optional)


  1. Take yogurt, jamun, milk and honey in a blender and blend.
  2. Take this a bowl and add oats and mix well.
  3. Add chia seeds and mix well.
  4. Close and keep it in fridge overnight.
  5. Before serving add sunflower seeds and chopped fruits.

You can add more milk if you need to make it of thin consistency. I carried it to my office. You can have your choice of fruits and nuts. Enjoy.






3Hello there. Have you ever felt that weekend runs away faster than the week? Well I guess most of you will agree with me. There are chores and chores to be completed during weekend that you hardly realised where did the weekend go? But if you ignore these chores even for a single weekend then it piles on for the next week and also on your mind.

I am that kind of person who needs lots of space. Breathing space, cooking space, thoughts space. I am irritable if there are lots of dishes to be washed and other chores to finish. Hence I need every task to be completed on time. And I am one of those who uses lots of utensils to cook. And understandably a food blogger needs extra space, extra utensils, and extra props right?

So, which kind of person are you?

Today’s recipe is a quick one. Although I am trying to avoid potatoes but sometimes potatoes are a must. As stated in my previous posts, I do not like monotonous dishes and combinations. My dosa always finds a new companion 😉 This time it is this creamy potato curry minus the cream.


Potatoes – 2-3 medium boiled

Green chilly – 2-3

Onion – 1 big

Ginger paste – ½ tsp

Gram flour/ Besan – 2 tblspn

Coriander Powder – ½ tsp

Turmeric Powder – ¼ tsp

Mustard Seeds – 1 tsp

Oil – 2 tblspn

Salt to taste

Chopped Coriander Leaves – 4 tblspn


  1. In a pan heat oil.
  2. Splutter mustard seeds.
  3. Add finely chopped onion and saute them till translucent.
  4. Add green chilly and saute them.
  5. Add ginger paste and saute till raw smell leaves.
  6. Mash the potatoes lightly. You can leave big chunks too if you like.
  7. In the pan add coriander powder and turmeric powder.
  8. Saute for 30 seconds.
  9. Add potatoes and mix well.
  10. Add ½ cup hot water and mix well.
  11. In a bowl take gram flour and make a paste with water. It should be thick but flowing consistency.
  12. Add this gram flour slurry into the potatoes and mix well.
  13. Saute for 5 minutes on simmer.
  14. Switch off the flame and garnish with chopped coriander leaves.

Serve with pooris or dosa.




2Hi. How have you all been? I know I have been away from blogging from a long time now. There are many reasons behind it but nevertheless what more better day to return than on Mother’s day.

My mother is the strongest lady I know. The fact that I am here is because of her love, hard work, dedication and care despite all the odds we have been through. I guess every child would say the same thing for his/her mother and they should.

You know what I have realized. I am doing or saying those very things that my mom used to say to me and I got irritated. I guess its genes. But all the things mom said and everything she did seemed so correct and logical now. She is a real inspiration to me.

Today’s recipe is based on one of the lunch box dishes she made. On busy days she used to make stuffed chapathi with sweet coconut filling. This recipe is twist on the same. It is easy to gulp down in case of sore throat too. It is almost like a dessert. Perfect healthy recipe for kids.


Wheat flour – 1 cup

Sugar – 2 tblspn

Grated coconut – 1/2 cup

Jaggery –  4 tblspn

Cardamom powder – 1/2 tsp

Milk (Optional)

Honey – as required

Salt a pinch

Oil for greasing pan


  1. In a bowl whisk wheat flour, milk (or water), sugar and salt and make a thick batter.
  2. In another bowl take grated coconut, cardamom and jaggery and mix well.
  3. Heat a non-stick pan.
  4. Grease it with oil or ghee.
  5. Pour a small ladle of batter and spread by rotating the pan. It should be thin as crepes.
  6. Flip over to cook other side.
  7. Add the coconut stuffing in and fold the crepes.
  8. Place it on a plate.
  9. Drizzle over honey or choco syrup.


Happy Mother’s Day. 1



Holla. How are you? Okay. No matter how hard I try I cannot keep up with posting daily recipes for you. There is water shortage in the state and we as a family is not keeping well. Cough and cold is coming on and off. So you see managing is pretty difficult now. But if you are following me in Instagram you will know that I have not stopped cooking and trying out new recipes. Also, I got a oven and I have started baking in oven. 🙂

Reusing resources is a very good habit. Especially in our culture we reuse leftover food too. Today’s recipe is one such re usability. Have you ever wondered what to do with leftover chapathi or rotis. Fresh chapathis and stale chapathis have different tastes. Stale chapathis also is a bit dry so you may not prefer to have it. So now what to do with them. Well follow this recipe and serve it as breakfast or snack.


Leftover chapathi/ Roti – 2-3 (do not take more than one day old chapathi)

Chilly powder – 1 tsp

Sugar – 1.5 tsp

Salt to taste

Ghee – 1 tblspn

Raisins/ Nuts – Optional


  1. Take chapathis and chop them into small pieces. You can also tear them using your hands but it won’t be uniform. Hence better to chop them.
  2. Heat ghee in a kadai.
  3. Add the chopped chapathi.
  4. Saute it for a minute.
  5. Add chilly powder and salt.
  6. Mix well.
  7. Add sugar and mix well. Continue sauteing till the chapathi pieces have crisped up and golden brown.
  8. Garnish with roasted nuts and raisins.

Serve immediately. Go wild with imagination. Serve it with nutella or pour honey over the top.


Hello. Today I have very simple smoothie. When you are hungry or when you are thirsty this is perfect in both scenarios. You can use your choice of fruits too. Better to use berry since berries are extremely good for your health. It is hot here and a cold smoothie is what you need to stay hydrated. A short post today since I am running around today with lots on my plate including rest time.


Mulberries – 1 cup

Curd – 1 cup

Honey – 4 tblspn


  1. Blend mulberries, curd and honey in a blender.

I enjoyed it with some plain corn flakes. 2


2Holla. How you doing today? Its already Friday. Yipee. TGIF. Remember I got lovely mulberries from my cousin. Well I used it up three ways – Mulberry Jam, Mulberry Smoothie and Mulberry pancake. I wish I could get these beauties everyday. Berries very healthy for you. It is said to consume these fruits everyday.

Kids love pancakes and this is a good way to make them eat fruits. I believe it will also go well with any other type of berries, oranges and even kiwi.


Flour – 1 cup

Sugar – 2tblspn

Baking Powder -2 tsp

Milk – 1cup

Salt – a pinch

Mulberries – 1/4 cup crushed

Butter – 3 tblspn + extra while serving

Egg – 1


  • Melt butter in a pan.
  • Take a bowl and add egg, sugar, milk and butter and beat till it is slightly fluffy.
  • Add in flour, salt and baking powder and mix so no lumps form.
  • Mix in crushed mulberries and mix well. 1
  • Heat a tawa/griddle and once hot grease it with butter. (if using non-stick then no need)
  • Pour a ladle full of batter on tawa and slightly spread in round form. (If you are unable to spread no worries)
  • Cook on medium and when bubbles form on top flip the pancake to cook on other side.
  • After a minute remove from griddle and repeat the same process to make more pancakes.
  • Serve the pancakes with syrup, jam, butter, fruits or honey.

Soft, fluffy and light pancakes are ready to be stacked up. 🙂 4


1Hello wonderful readers. Wow. Can you believe its already 10th January 2017. Well I hope you had a awesome start to New Year. You may be wondering where I was and why my blog was silent for so many days. Well I was very much here but was caught up with lots of work and responsibilities. No, I was not resting. In fact just the opposite. My blog called out to me but I just couldn’t post anything. Moreover I wanted the first post of 2017 to be simple, healthy and refreshing. Not the usual stuff. Not the difficult stuff either. But something that everyone can make. Something that yells out “healthy”. Something that is colorful. Something that is peaceful.

This week you will see many colorful posts that are healthy and very quick too. By the way you can find me on Instagram too. Do follow me and stay updated with the latest posts and pictures.

2I got to meet lots of new people and make friends though some training programs. And I was so glad to know that people are now showing interest in growing their own veggies and fruits. Many people are aware of the institutions that support such initiatives. Many are beginners. Some want to start in future. I think the need for eating healthy and pesticide free food is fueling this hobby. I have been gardening from childhood. My parents inculcated this habit from very tender age. Everywhere we stayed we had big gardens. In fact 2 garden – one kitchen and one flower garden. I still have old photos of dad holding the brinjal plant. Everywhere we went curry leaf tree was a regular family member. Those things have been part of me till now. In my small balcony garden I grow aloe vera, palak, amaranth leaves (cheera), mint, holy basil (tulsi) green chilly, curry leaves, coriander leaves, ginger, pineapple etc. along with some other floral plants. Sometimes some plants dry up when we take vacation. But I usually get them back on their green leaves.

Coming to today’s recipe it is a no cook version. It is a good way to eat many fruits at the same time. And very quick to make. And it is satisfying since some fruits are heavy and you do not feel hungry soon.


Corn flakes – 1/2 cup (plain)

Watermelon – 1 cup cubed

Pineapple – 1/2 cup cubed

Apple – 1/2 cup cubed

Orange –  1

Pomegranate – 1/2 cup

Cherry – 2 tblspn

Nuts of your choice – 2 tblspn (I used chopped almonds, chia and sunflower seeds)

Flavored Yogurt/Curd – 1 packet strawberry and mango flavored


  1. Add all the fruits and mix them with the nuts.
  2. Take 2 bowls.
  3. In one bowl add mango flavored yogurt.
  4. Add fruits and top it with corn flakes.
  5. In another bowl add strawberry flavored yogurt.
  6. Add fruits and top it with corn flakes.

Enjoy it for a sunshine and healthy breakfast. The addition of these many varieties of fruits makes it nutritional and heavy.

NOTE: The pictures does not show the fruits as cubed instead they are cut the way they are for presentation sake. 3




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



1Yellow. Isn’t it a vibrant color. When yellow is called out I relate it to sun and lemon. When I am upset I like to wear yellow or orange as it seems to brighten me up. You don’t believe ? Just like music the colors also play important role in life. It is said to affect our feelings and moods.

As kids we had these notions about each color. Have you heard “Yellow Yellow dirty fellow”. There are things about other colors too that kids like to tease others with when they wear that color. Today’s recipe is pretty yellow in color. Topped with green coriander it is a feast to the eyes. And it is melt in the mouth dish. A gujrati dish – dhokla.

5“You Gujrati people are so cute but why is your food so dangerous dhokla,fafda,handva, thepla it sounds like they are missiles” Kareena Kapoor seems to have made the already famous dhokla more popular.

I loved this breakfast/ snack right from my childhood. One of my family friend aunty used to prepare this yummy treat. I couldn’t stop myself from finishing it. It used to be perfectly moist, aerated, sweet and spicy. What a lovely combination of flavors. When I started working I missed this snack. But then these beauties started appearing in packets and I purchased it every week.

Would you believe it if I said that I failed 5 times trying to make perfect dhokla. Yup. Finally, I was satisfied with the texture and taste of the dhokla and hence sharing it with you.


Gram Flour/ Besan – 1.5 cups

Rava/ Semolina – 1.5 tblspn

Curd – 1 cup

Sugar – 2.5 tsp ( If you like it less sweet then add 1 tsp)

Turmeric – 1 tsp

Lemon Juice – 1 tblspn

Eno fruit salt – 1.5 tsp

Water – 1/4 to 1/2 cup

Ginger – 1 inch piece

Green Chilly – 2 big

Water – 2 tbslpn

Oil – 3 tblspn

Mustard Seeds – 1 tsp

Green Chilly – 1 finely chopped

Asafoetida – 1/4 tsp

Water – 4 tblspn

Coriander Leaves – 3 tblspn

Salt to taste


  1. Grind green chilly and ginger with 2 tblspn water to a paste.
  2. Grease a steaming plate and set it aside.
  3. Take water in your steamer and bring it to a boil.
  4. In a bowl take curd and water and whisk well. Add in sugar, salt and turmeric and whisk so it is dissolved.
  5. Add in besan and rava and mix well.
  6. Add pureed ginger- chilly paste and lemon juice and mix well. (If you don’t get a smooth ginger-chilly paste then strain them and add to batter.)
  7. Add the eno fruit salt and mix thoroughly.
  8. Pour immediately into the greased plate and steam for 15 minutes or till a knife inserted comes out clean.
  9. Once done remove the dhokla and keep it aside.
  10. Heat a tadka pan with oil.
  11. Splutter mustard seeds.
  12. Add green chilly and saute.
  13. Add asafoetida and let it sizzle for 30 secs.
  14. Take it off the flame and pour 4 tblspn water.
  15. Pour this over the dhokla evenly such that it covers the whole dhokla. Let it sit for some time.
  16. Garnish with chopped coriander.

Enjoy with chutney of your choice.


  1. Don’t pour more than half the size of your plate. The batter when steamed is supposed to raise and it will fall off if you pour it till the rim.
  2. Use the batter for immediate consumption. Don’t refrigerate it for further use.