Enjoy cooking
My kids love mango milk shake. I make it almost every alternate day during the mango season. Today I have added some badam and kesar to make it more richer and enhance the nutritive value. Had some left over vanilla ice cream. So I served the mango milk shake with a scoop of ice cream.Read more about Kesar Badam Mango Milkshake[…]
It’s been long since I made rava idli at home. Today I made with a little variation. I added peas to enhance the protein content of the idli. It will be very ideal for breakfast , kids lunch box or as evening snack for children as it has a good combination of carbohydrates and protein.Read more about Green Peas Rava Idli[…]
The mangoes that I had cut yesterday were not completely ripe and sweet. It was little sour and crunchy to bite. It was just perfect to make chutney or salsa. Initially I thought of making paratha and spicy and sweet mango chutney. Then I got this idea of making tortilla wraps and salsa with mango.Read more about Tortilla Wraps with Mango Salsa[…]
Gothsu is a spicy tamarind based gravy. It is a very traditional dish from Tamil Brahmin cuisine. It is generally served with ven pongal, a South Indian version of khichadi. There are many varieties of gothsu recipe. Today am sharing my own recipe of gothsu. My family is very fond of this dish. Hope thatRead more about Gothsu[…]
Buttermilk is called as moru in Tamil. Morekali is a very traditional delicacy from Tamil Brahmin cuisine. It is actually a spicy and a tangy porridge cake cooked with sour buttermilk and rice flour. And for tempering moremolagai ( red chillies soaked in salted buttermilk and sundried) are used to make it spicy. It alsoRead more about Morekali[…]
Paneer is a fresh cheese common in South Asian Cuisines. It is an unaged, acid-set, non-melting curd cheese made by curdlung heated milk with lemon juice, vinegar or any other food acids. Its crumbly and moist form is called chhena in eastern India. Finger millet is known as Ragi in India. Ragi is very richRead more about Multigrain Paneer Paratha[…]
I saw this recipe in a cookery show yesterday. It was by Chef Venkatesh Bhat.I have never heard about this before, though I do have some good friends from Mangalore. He said that it is a very traditional recipe from that region. Though it is called as bun, it’s actually a thick and flaky puriRead more about Mangalore Bun[…]
My son is not very fond of vermicelli Upma. I didn’t have much choice today. So I made it in different way. Really glad that I did. He liked it very much. And I enjoyed making this colourful and healthy breakfast:) Ingredients Vermicelli ( semiya) – 11/4th cup Sliced onions- 1/2 cup Carrot cut into strips-Read more about Vermicelli Pulao […]
Dhokla is a traditional dish from Gujarati cuisine. There are many varieties of dhokla. I had learnt to make Khaman Dhokla ( made with chickpea flour) during my stay in Muscat from my neighbour, Toprani aunty:) She is one of the sweetest and beautiful woman that I have ever met. She taught me a foolRead more about Poha and Rava Dhokla[…]
I made this cup cake specially for my darling niece, Shreya:) She wanted me to make it without any frosting or topping. I have followed the recipe of Sharmilee ( Sharmis Passion). I have used three bananas instead of two. So I increased the other ingredients accordingly. This is a very easy recipe and canRead more about Eggless Banana and Cashew Muffins[…]
