Friday, December 19, 2014



I guess this very common dish also, the favourite of Lord Ganesha need no introduction. I have replaced rice with kambu which is yet another millet variety. It came out pretty well. Have it hot with onion/tomato chutney. You will simply love it.


Being known all packaged foods are loaded with preservatives we still go behind them in this fast paced lifestyle... Now with new health problems and increasing awareness, most of us have begun our baby steps towards healthy food habits. Most of the store bought ingredients can be easily prepared in home. The spice powders even, ready mixes. It is not that difficult to make them plus what we make are far more healthier. All you need is to spend some extra time which we all can for the sake of our loved ones...

                To begin with, making paneer in home is the most easiest of all. We all use paneer in some way or the other. Its an all time favorite among all age groups... Not only easy to make, the homemade ones are so fresh and soft. Paneer, also known as cottage cheese is not processed like the other cheese varieties... Its just coagulated milk using food acids. One interesting fact is that, we Indians have been using Paneer even before Christ it seems. That is  almost 2000 years back... Its history goes way back like the story we tell kids "long long ago so long ago..."

Monday, December 01, 2014


Be it any hurry bury week day or a lazy week end, if i am late to the kitchen, variety rices are my life saviors. Especially on weekdays when i have to pack lunch.Whether it is sudden or pre planned, they ease my morning madness.

People have a wrong assumption that greens include only spinach varieties... coriander and mint (including all herbs) comes in the same category and they are very rich in nutrients. In addition to many other things, mint is an excellent source of antioxidants. Henceforth, guys instead of just using them as a flavoring agent, make it a point to incorporate them in your meal plan. This recipe is one such idea. Its easy to make, light to your tummy, fresh, flavorsome and is packed with all goodness of health.

Sunday, November 30, 2014


Its millets everywhere now. The awareness of their health benefits have brought a thought of including them in our daily meal. Millets which was often being called as "poor mans meal" has now become more of a mandatory ingredients in most of our kitchen. Irrespective of their health benifits i was reluctant to cook with millets wondering will they be tasty enough. Few of us in home including me, are quite picky when it comes to food. Finally, decided why not give it a try. So, started adding them to my regular diet and so far no complaints. Most of the dishes came out good.

Today's recipe, chola paniyaram which I got from my Chithi ( my moms younger sister) came out quite tasty and crispy as well. I generally avoid paniyarams as they consume more oil. Now with nonstick paniyaram pan and my millet batter I almost ate 2 servings.. Cheers to healthy and definitely tasty cooking.

This millet, commonly known as cholam in tamil), jowar (in hindi) or sorghum (in english) is of pepper size and is white in colour.  It is far more nutritious than rice or wheat. In other words its a power house which is packed with nutrients. One important thing that you should always remember before using any millet is that they are tiny grains and sometimes you find stones mixed. So, wash them well at least 4-5 times before use.

Saturday, November 29, 2014


A simple yet flavourful dish. I made it along with rajma gravy for lunch. Actually, this is not the exact version of traditional jeera rice. I changed it to suit my families taste buds. It did came out really well and everyone in home liked it. When wondering what can be done to improvise this dish to my families taste, it suddenly striked why not use the leftover stock water of cooked rajma (thank goodness i finished the gravy first) to cook my jeera rice. But will that be enough? Checked my pantry and I found some cashews. Also, had ginger garlic paste which I always make it a point to have it in my fridge. The first thing i do coming home from market every week is to make ginger garlic paste for the week (I also add few green chillies and the stalks of coriander leaves to the paste. I like it that way as it adds more flavour and aroma. Plus the stalks of coriander are nutritious.  So next time use it instead of discarding it). Finally, with all my ingredients ready the cooking began.....