Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

May 23, 2012

Nutella Banana Milkshake | Kid Friendly Drink

Nutella Banana Milkshake

Anyone reading a food blog for quite sometime would defintely have heard how we all brag about having a good time learning new recipes, getting new friends and so on. To me I have one more thing to add to the list it is "How I got to know about Nutella". Till I saw some mouthwatering recipes in other food bloggers which was like 1 year ago I never knew something heavenly like this existed. Yes I was ignorant, but I was not dumb. When I heard about its super taste and the exciting recipes we could make with it, I instantly started buying it and now we enjoy everything that is made of it.

Nutella and banana is an awesome combo. This is one kind of milkshake that comes handy when the kids or you (why to leave us when I said I have added Nutella) are extremely hungry and in no mood to eat. I thing you know what I'm talking about. Kids say they are hungry but refuses to eat food, and says I need something like chocolate !! Nutella Banana milkshake is super yummy and makes you feel full. It's no big recipe but truly a keeper. I think if there is Nutella in a recipe no more questions asked. I think I have done enough campaigning now to the drink.

Nutella Banana Milkshake

Preparation Time - 5 min

Serves - 1 person


Banana - 1 no
Nutella - 3 tbsp
Chilled Milk - 1 cup

  • Chop the banana into bite size pieces.
  • Wash the blender jar and wipe clean.
  • Add the chopped banana, milk, and nutella and blend well until smooth and creamy
  • Serve chilled in tall glass.
  • Use milk from the refrigerator and skip adding ice cubes.
  • You can also use almond milk.

Nutella Banana Milkshake

May 14, 2012

Lemony Grilled Salmon | Low fat and Quick way to Cook Fish

Fish Fry

Hope you all had a wonderful Mother's Day. I had a great day with my sweet hearts. Shweets bought a potted plant decorated all over and Jake got a card with his picture..muaahhh. It is a very nice experience to feel all their love and excitement. Simply felt like eating them up. Planned to make a lot of things and ended up doing nothing. It happens when you have so many things on your plate. One down and there are so many things to come, this month we are super busy with the kids birthdays and other programs. I'm happy that our check list is shrinking but yet I have a lot more things to do !!

Coming to the recipe , cooking on a griddle is one thing we have started with full swing. We use less oil, food cooks evenly and quickly. What else do you need. I totally stopped deep frying the fish. This is a simple and yummy way to cook the Salmon or any firm fish. Salmon has low mercury content and it is rich in omega-3 and it is pretty much suitable for any type of cooking style. You can try this low fat version and let me know how it tasted.


Salmon Fish/or any fish - 8 - 10 fillets
Olive Oil/or any oil - For Cooking the fish

For Marination

Chilly Powder - 2 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Lemon juice - 3 tsp
Oil - 1/2 tsp
Salt for taste

Grilled Salmon

  • Rinse the fish under cold water and pat dry with paper towel.
  • In a small cup mix the chilly powder, turmeric powder, pepper powder, salt, lemon juice and oil into a paste.
  • Apply the prepared paste onto the salmon fish fillets until it is coated well. Marinate for about 30 minutes.
  • Spray olive oil on a electric griddle or tawa on stove top in medium flame.
  • When the griddle/tawa is ready, lay the fish fillets on it and spray olive oil on top.
  • Cook the fish for about 5 minutes and then flip over to the other side with a spatula.
  • Cook for another 5 minutes or until fish is firm.
  • Place the fish fillets onto a plate with paper towel to remove excess oil.
  • Serve Hot.

Salmon Fry

  • Cooking the fish with less oil on a griddle/tawa is a low fat and healthy option rather than deep frying.
  • You can try this with any fish which is suitable for frying like Tilapia or King Fish.
  • Adjust spice level according to your taste.

May 9, 2012

Sukku Malli Coffee | Indianstyle Dry Ginger Coffee | Sukku Coffee

Sukku Malli Coffee

Climate changes, unexpected rain gives us all some kind of health issues. Be it sore throat, head congestion, I will not be able to concentrate on work and will badly need to sleep for long hours. But with the situations around it is not possible for all that. Also I'm not ok with taking pills for these things when we have home remedies. When I say home remedy it is only until everything is under control and you are feeling better. Sukku Malli coffee is just not a medicine you take when you have cold, We take it every other day. It improves digestion and definitely makes me feel totally fresh.

 Sukku Malli Powder is definitely a keeper in the kitchen. You can prepare the powder and store it for months together and prepare the coffee whenever you need it. Even my 5 year old likes it. She did not get the word sukku so she calls it sugar coffee, though there is no sugar added to prepare this. This is prepared with jaggery and again jaggery is good for health. What do you say when there is so many good things in one drink why wait to try it !!!

Preparation Time for Sukku Malli Coffee Powder: 20 min

Ingredients for Sukku Malli Coffee Powder

Sukku/Dry Ginger - 1 cup
Coriander seeds/Dhaniya - 1 cup
Peppercorns - 1 tsp
Cumin Seeds - 1 tsp

Method for preparing Sukku Malli Coffee Powder

  • Dry roast Sukku/Dry Ginger, Coriander seeds one after the other  in medium low flame for about 2 minutes each.
  • Dry Rost Peppercorns, Cumin seeds in medium low flame for about 1 minute each.
  • Allow the contents to cool.
  • Grind all the contents together in a dry mixer and store in air tight container.

Sukku Malli Coffee Powder

Preparation Time for Sukku Malli Coffee: 10 minutes

Serves : 2

Ingredients for Sukku Malli Coffee

Sukku Malli Coffee Powder - 2 tsps
Jaggery - 2 tsps
Water - 2 cups

Method for preparing Sukku Malli Coffee
  • Boil 2 cups of water in a vessel.
  • When water is at boiling stage, add the sukku malli coffee powder, jaggery and mix well.
  • Reduce the flame to medium low and allow the mixture to boil for about 6 - 8 minutes
  • Pour the coffee through a strainer and serve hot.

Sukku Malli Coffee

My Notes
  • Sukku Malli Coffee Powder can be stored for 3 - 6 months in a airtight container.
  • Always use a dry spoon for longer shelf life.
  • Adjust jaggery level according to your taste.

May 6, 2012

Mutton Biryani

Mutton Biryani

Mutton Biryani requires no introduction. One of our favorite Sunday Lunch and I think most of us would love this dish. It tastes great and surely beats all other biryani's. This one of the first recipes I posted in this blog. It surely needed a make over with respect to pictures and some structural changes. Mutton Biryani surely has a place in our Diwali menu. I have been preparing this quite a lot times that too after coming to the US I have been making this for almost all potlucks. When we plan for a potluck with non vegetarian menu mostly I would get Mutton Biryani under my name. I have made it in all ways in a conventional oven, rice cooker and a pressure cooker.

If you are cooking for a larger crowd I would suggest to use the conventional oven for cooking biryani. There is no need to worry about it getting sticky. It's a easy method during party times to cook for 20-25 people. I have provided water levels and cooking method for all three ways of cooking it in the notes section. But I personally prefer the pressure cooker method and when I'm cooking for my family because it quicker and flavorful.This Spicy Mutton gravy mixed with rice which was bought into the Indian Cuisine by the Mughals I believe. This is one fail proof recipe for a authentic Mutton Biryani. Do not get scared by the long list of items or the steps, it is fairly simple when you try it. A must try recipe. Try it and let me know how it turned out!!!

Preparation Time : 20 min

Cooking Time: 30 min

Serves : 6


Mutton - 3/4 kg or 1.5 lbs
Basmati Rice - 3 cups
Onion - 4 no
Tomato - 3 no
Ginger - 1 small piece
Garlic - 5 - 6 cloves
Ginger Garlic Paste - 3 tsp
Green Chilly - 3 no
Chilly Powder - 2 1/2 tsp
Coriander Powder - 3 tsp
Turmeric Powder - 1 tsp
Garam masala - 1/2 tsp
Coconut milk - 1 cup
Lemon juice - 1 tsp
Coriander leaves
Curry leaves
Mint Leaves - 1 bunch
Salt - for taste
Oil - 5 tsps
Ghee - 3 tsps

To Temper

Bay leaf - 4 no
Cinnamon - 3 sticks
Cloves - 5 no
Cardomom - 5 no
Fennel seeds - 1 tsp

Mutton Biryani

  • Wash and cut the mutton into medium size pieces.
  • Cut the onion and tomato lengthwise.
  • Grind green chilly to a smooth paste.
  • Wash rice and soak for 15 minutes until it turns white. Do this when the masala is cooking.
  • Cut the ginger and garlic into medium size and crush them.
  • Heat a pressure cooker add 1 tsp oil and add the crushed ginger , garlic and saute until they turn golden brown to this add the mutton pieces, 1/2 tsp turmeric powder, little salt, and cook for 2 whistles and keep aside.
  • Place a bigger pressure cooker, pour the oil and ghee, add cinnamon,cloves, bay leaf, fennel seeds, cardamom in medium flame.
  • Next add onions, curry leaves, mint leaves and saute well until onion turns transparent.
  • Add ginger garlic paste, green chilly paste in low flame and saute until raw smell goes away.
  • Add chopped tomatoes, and saute at regular intervals until oil comes out.
  • At this stage add chilly powder, coriander powder, remaining turmeric powder, garam masala and salt. Remember the salt you added to cook the mutton and add accordingly.
  • Saute the contents in medium flame until oil oozes out. Make sure it does not gets burnt.
  • At this stage remove mutton pieces from the other cooker and add it to the prepared masala and saute well so that the masala is well coated onto the mutton. Retain the mutton stock for cooking the rice.
  • Add around 4 tbsps of coconut milk to the mutton masala and allow it to cook for about 5 - 7 minutes for the flavours to get into the mutton.
  • When you see oil coming out of mutton mixture, measure and add mutton stock, remaining coconut milk and water. For example if you are using 3 cups of rice then you need to add 4 1/2 cups of liquid to cook the rice. So first add the mutton stock, then the coconut milk for the remaning add water to make up the 4 1/2 cups. Do not add more than that it will make the rice sticky.
  • Allow the contents to boil.
  • At this stage add the rice, make sure all the contents together is only 3/4 of the cooker.Sprinkle the lemon juice,check for salt pressure cook for 2 whistles in high or 10 minutes. My cooker takes only 7 minutes. Do not cook more than 10 minutes
  • Garnish with finely chopped coriander leaves and serve hot with raitha (onions,green chilly,coriander leaves) or spicy chicken/mutton gravy.

Mutton Biryani

My Notes
  • Biryani is best when it is served hot.
  • Do not allow the masala to get burnt at any stage.
  • Best combo for Mutton Biryani is onion raitha.
          To cook in conventional oven:

Preheat the oven in 450 degrees in bake mode. Place all the contents (rice, masala, and liquid) in a cooking tray, mix well and cover it with aluminum foil tightly. Place the pan in the oven for 15 minutes. After 15 minutes remove the foil , mix the contents well. If required sprinkle some water and cook for 25 - 35 minutes in closed state checking every 10 minutes. Time varies depending on your oven.

    Water level

    • Pressure cooker : 1 cup rice - 1 1/2 cup water
    • Rice Cooker : 1 cup rice - 1 3/4 cup water
    • Conventional oven : 1 cup rice - 1 1/4 cup water

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