Monday, 19 August 2019

Beetroot pachadi

I love the colour actually and I had mentioned in some post that my first experience with beets  was not really encouraging. It was this pachadi  that I had tried first at Hindu ceremony and I instantly loved  it to the core. But I ate it like a dessert and I knew nobody would touch it and I knew everyone was gawking at me especially my umma who was so ashamed . While eating it, I sat searching of I had it on blog and it was a missed recipe amongst many.

Most of the veggies doesn’t have any change in taste when cooked . But on adding the curd it's totally different.. However, for me  I loved it with rice  Once you feel that it is good to go, go ahead with cooking it and it becomes a pretty looking like a beautiful maroon colour , ready to go into anything that you are cooking it with.

  • 2 beetroot shredded
  • 1 teaspoon oil
  • 1 Onion chopped finely
  • 1 green chilli slit
  • 1 sprig Curry leaves
  • 1 small piece ginger crushed
  • 1 teaspoon Mustard seeds
  • 1 red chilli
  • 1 teaspoon red chilli powder
  • Salt to taste
  • 1 cup curd 

  • Heat oil
  • Add the mustard seeds,curry leaves ginger red chilli . Stir for few seconds
  • Add the rest of the ingredients mentioned above. Except for the curd .
  • Pour 3 tablespoon water to cook the beets well.
  • Cool completely before adding the curd .

Thursday, 15 August 2019

Malai mutton recipe

It is the eight month of the year and half way throught the year. InShaAllah, it will be Eid-ul-Adha soon and is as hoping to post some recipes that are  part of the festival, as a part of commemoration of Prophet Ibrahim (AS) and his inclination to accept and execute Allah’s command, despite it being the slaughtering of his eldest son Prophet Ismail (AS), who he was blessed with in his old age. No wonder Allah calls His “Khaleel” (intimate friend) in Surah An-Nisa, verse 125. SubhanAllah…

During this Eid, since we tend to get a lot of  meat from neighbours' and friends off what they have slaughtered, lunch and dinner turns out to be more meat-centric. So no better time for such recipe than now… 

I chose to share a very typical way of cooking mutton being it malai mutton recipe there are so many variations and this is very often made and  totally different from how north indians make it. I always wonder why  but then the deliciousness of the dish tells me not to think too much.  I have already shared two versions of making chicken  so it was high time I share the mutton one. It is a very mild gravy without much spices going in, so I normally add more black pepper at the end of my cooking to give it a good heat. It goes amazingly well with a plate of ghee rice  and is also a good combination with wheat porottas.  Here you can see I have served it with some ghee rice , which was also a lovely side for this mild curry. Off to the recipe…


  • 3 tblsp oil
  • 1 teaspoon Cumin Seeds
  • 2 Onion  chopped finely
  • 1 tablespoon Ginger Garlic paste
  • 4 slit Green Chillies
  • 500 grams mutton
  • Salt to taste
  • 1 cup Yogurt
  • 2 teaspoon Garam Masala Powder
  • 2 teaspoon Pepper Powder
  • 1/4 Kasuri Methi Leaves
  • 1/2 cup Fresh Cream


  • Heat oil in a pan. Add in shahi jeera and let it sizzle.
  • Add in onions, cook till golden.
  • Add in ginger garlic paste, green chillies and mix well.
  • Add in mutton and mix well.
  • Add in salt, turmeric and mix well.
  • Add in yogurt and mix well. Pressure  cook till mutton is done.
  • Add in pepper powder, garam masala powder and mix well.
  • Add in cream and mix well.
  • Take it off the heat and serve

Chocolate chip loaf cake

There are some cakes that are so frequently made when I get the time and I made it a point to bake every week something for the kids. That why  I would bake this particular , the good old loaf cake my family favourite. Thanks to the variety of ingredients available in the market, we experiment with various flavors and varieties and try not to look at the old style dishes, that graced our tables so effortlessly and we eagerly waited for them. Now, I feel that we are under pressure to make something new all the time.  It is actually very irritating at times…because I thirst for new and I try it out to make it work. But if there is a cake with chocolate chips they and AJ loves if given anytime, then it is this simple loaf cake. I had promised I would share the recipe soon in this post, So the cake made its way ahead to make it to the blog, frustrating all those drafts that are waiting in line! 

This is one of the first cakes  I learned to make when I was with mom . She made simple chocolate loaf cake . Anytime, my mind goes blank, I go ahead and make this. I don’t know why it took so long to appear on the blog, but each time I make it. This is actually a very easy party dessert cake ..u could call it  too. There are hardly any ingredients required, takes so little time to assemble and you can make it in advance and allow it to get cozy in the fridge as much as you would want it to! I gave a few pieces to my grandparents too They loved it so much that they wanted more next time. Very rarely they ask for anything of mine like that…

The quantity I am sharing here is just snug enough for 12* 4 inch loaf pan. and baked correct till the cake was enough.

  • 100 grams Unsalted Butter
  • 3/4 cup Sugar
  • 2 teaspoon Vanilla Extract
  • 2 Eggs
  • 1 1/4 cup All Purpose Flour / Maida
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • ¼ cup to ½ cup milk
  • 1/2 cup Chocolate Chips


  • Preheat oven to 180 degree C. line a loaf pan with parchment paper and set aside.
  • Take butter, sugar and vanilla in a bowl and mix well.
  • Add eggs and mix well.
  • Add in flour, baking soda, baking powder and salt and fold gently.
  • Add in chocolate chips and mix well.
  • Add in milk and fold gently.
  • Spoon into the pan and bake for 30 to 35 mins.
  • Remove and cool completely.
  • Slice and serve.
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Wednesday, 7 August 2019

Chocolate chip cookies

I am not a chocolate person at all but my bakes in my Instagram page is loaded with them and that's mainly because of my kids  has a soft spot towards chocolate, somehow it gets done in my kitchen . I am  someone who likes to make cookies. I feel it is the easiest form of cooking. Just a few  basic attention tricks they get done so well and best part it takes very little time . My cookies  usually never turns out well. But after getting to know the right temperature of my oven I have started baking some recipes that are trial tested ones, and they all turned super so far. I lack that patience, that usually needed in baking  but basically speaking That is why there are very limited cookie recipes on the blog , inshallah will work on it soon , gradually. I wish I could improve on my skills  but as long as I don’t keep my focus on blog , I don’t think the numbers will improve!

OK, focusing back your eyes  to these delicious stack of cookies that I have cooked couple of days ago actually , as it was hot it tasted so yummy and cracky . First batch got over very soon and the second set was almost done. It was warm and I had let it cool a bit before storing  it away from containers. As gorgeous as it looks it looks and tastes wonderful as well .I guess the other aspect of baking them is that's it is super crunchy and slightly soft within . I added the chocolate chips that I had leftover from the birthday cake that I had baked for my kid. I love baking them as I have sure instincts that it will turn out fine .

1/2 cup  Unsalted Butter
3/4  cup sugar
1 teaspoon Vanilla Extract
1 Egg
1 and 1/2 cup  All Purpose Flour 
1/ 2 teaspoon Baking Soda
½ tsp salt
1/4 teaspoon Cinnamon
1/2 cup chocolate  Chips

Preheat oven to 180 degree C.
Take butter, sugar,  vanilla in a bowl and mix well.
Add in egg and mix well.
Add in flour, baking soda, salt, cinnamon and chocolate chips. Shape it into a dough.
Take small portion of dough. Roll it into a smooth ball.
Arrange it in a parchment lined paper. Bake for 17 mins.
Remove and cool completely.
Store and enjoy.

Monday, 5 August 2019

Vegetable stir fry

Three of my homy vegetables are potatoes lady's finger and brinjals . The only way I like to have it is in the form of chips, snacks and stir fries . Sometimes, I end up buying  large quantities and then forget about it in the fridge, and one fine day I wonder what to do with it. It was during one such incident that this recipe was discovered. Here is another one to be added onto it when you are looking for inspirations to cook with our homy beast who are  street food caters' love …

Vegetable Bajji  fry goes  amazingly well with anything – a perfect example being this recipe itself . This recipe was a trial in similar lines, just that potatoes is more of a durable vegetable and one that can be differed in many ways . I kept the flavors very simple and let the vegetable itself  do the tasting
We really enjoyed it with our chapathis and I ate it just like that without anything to go with it for that too as snack with toasted breads , the next day too.


  • 4 nos. Potatoes peeled and chopped
  • 1/4 kilo lady's fingers
  • 2 small size brinjals
  • 2 tablespoon coconut oil
  • 1/2  tsp jeera
  • 2 Dry Red Chilli
  • 1 Onion sliced
  • 2 Green Chillies  slit long
  • Salt to taste
  • 1/2 teaspoon Turmeric Powder


  • Heat oil in a pan, add in  jeera, dry red chillies and fry for a min.
  • Add in potatoes, onions and mix well.
  • Fry well .
  • Then add the rest of the veggies and fry well
  • Add salt, green chilli and turmeric powder and mix well.
  • Cook till all veggies  are fried and cooked and mix well.
  • Serve.

Saturday, 3 August 2019

Roasted bell pepper hummus

I love  hummus and it's an absolute craze even if there are no sides to go with it we drool just by finger licking gypsies! . Hummus is just perfect dip and have it along with any veggie sticks like  cucumber celery or carrot sticks as my son loves it. Once a while I buy the cans or just have it cooked from homemade boiled chick peas.  There are times when I run out of extras and I apply some hummus on breads . I
Love the flavours of fresh ones cooked basically from.jome and then there is no longer need for a canned one for life. That's how good the homemade hummus can be … During these times, the “innovated” hummus comes into play, like this one with red bell pepper.

Here is another one for you using chickpeas and red bell pepper . These red capsicum has a nature of so juicy flavour to it. I picked up a small pack since it I cook mostly with fornpastats and additions for sandwich The first thing I made with it was this hummus. It looks so similar to the original hummus, just that it is slightly more peach colour because of the color of the red capsicum. Apart from that, there is no difference at all. I also found it a little thicker, so add more liquid to loosen it up. Off to the recipe…
2 whole red bell pepper / capsicum
1 1/2 cups cooked chickpeas
1/4 cup fresh lemon juice
1/4 cup  tahini, see  recipe
1 small garlic clove, minced
2 tablespoons extra virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Pinch cayenne pepper (optional)
Salt to taste

Roast the peppers.
Remove core of peppers then cut into large flat pieces.
Arrange pepper pieces, skin-side up, on a baking sheet.
Bake 5 to 10 minutes until the peppers skin has charred.
Wait 10 to 15 minutes until cool enough to handle. 
Gently remove  the charred pepper skin and discard.
Reserve little skin for  garnish when serving then roughly chop the rest.

Make hummus
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
This extra time helps whip up the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice.
Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Add half of the chickpeas to the food processor and process for 1 minute.
Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Add the roasted peppers and continue to process for 1 to 2 minutes or until smooth.
If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until you are ok with the consistency.
Taste for salt and adjust as needed. Finely chop the reserved peppers.
Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers. Store homemade hummus in an airtight container and refrigerate up to one week.

Friday, 2 August 2019

Easy Cooker chicken curry

If you are an avid ayurvedic person then this is the time where most folks from Kerala would go for body massage and oil therapy.  I have not mentioned till now that we are also into it. I had done it last year and it was worth it. A treatment that everyone loves. My family follow this and  our food also change along with it. As we very particular about what we have , We have special kanji that's Rice gruel with authentic masalas added to it. I hadn’t had this type of gruel but it was heavy for me and tasty too. During the initial days of my session the lady would start slow and she would try to relieve all the muscles catches and pains if any. It's done once in year and it would cure many diseases too. . .

During our chats, she would tell me how much her family would also have massage sessions . There was some  magic in her hands. I actually dozed off in between sessions .  Naturally, I was inclined to her stories of how she started this in many places and her husband who also is a trainer in kallary paittam had joined her . For those who are not familiar with it it's a Kerala Martial Art .. I would say..    She emphatically declared that it was  like the lifestyle that kids follow nowadays with too much stress and mobiles , kids too fall prey to many body aches at a young age . As she said  to me, I didn’t find anything surprising at all it was all true because I am also one of them .

I am thankful for these sessions as for those like me , I , don't like to rely too much on English medicines  in life. That give you all sorts of insights about some having after effects that could tirn out pretty bad for our body . She used to speak to me about how she joined Ayurveda treatments and had completed a course in it and  once her three kids grew up and is now working in a health centre  .Just gives us a thought  the fact that age is not a factor to achieve your success . Just go after it and you will have it .

3 tablespoon oil
2 teaspoon Fennel Seeds
2 Onion  large sliced  thinly
2 tablespoon Ginger Garlic Paste
Turmeric Powder – 1 tsp
Chilli Powder – 2 tsp
Garam Masala Powder – 2 tsp
Curry leaves – 1 spring
1 Tomato chopped finely
Salt to taste
1 kilo Chicken

For the grind
1 cup coconut grind
1 teaspoon Fennel seeds
1 teaspoon ginger and garlic paste
1 sprig Curry leaves
1 teaspoon chicken curry Masala powder

For tempering
2 tablespoon oil
1 teaspoon fennel seeds
1 teaspoon shallots chopped
1 teaspoon curry leaves
1 teaspoon red chilli powder
salt to taste .
A bunch of chopped corriander leaves .

  1. Mix all the ingredients mentioned above except for the ground ingredients.
  2. Add into the pressure cooker and mix well add 1 cup hot water.
  3. Now cover the pressure cooker and let it
  4. cook for 3 whistle. Now lower the flame and cook for 15 mins on a low flame.
  5. Switch off the flame and let the pressure go all by itself.
  6. Grind the ingredients mention under ground above .
  7. Open the pressure cooker and add coriander
  8. leaves and mix well.
  9. Add the grind paste .
  10. Heat oil and add the tempering ingredients.
  11. Add to curry and it's done
  12. Serve with rice or roti
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