Thanks Rekha,kittymatti,Sunanda, Sanghi, Amu

Thanks priya

Thanks priya, Sanghi

Thanks Rekha, priya

Thanks Priya Sriram , Shama, Lena, rekha,kittymatti, Sunanda, Sanghi, amu

Thanks Varsha

Thanks Nithya Praveen

Thanks Dhanya, Deepa Hari & Smitha

Thanks Shama Nagarajan, Sanghi

Thanks Shama Nagarajan, Sanghi, Rekha,kittymatti, Sunanada,Amu

Thanks Shama Nagarajan, Sanghi

Thanks Shama Nagarajan, Sanghi

Thanks Superchef,Varsha,Nithya Praveen

Align CenterThanks Archy,Superchef,Varsha,Nithya Praveen,Vibaas

Thanks Vidhas, Hema,Vibaas

Thanks Yasmeen,Vidhas,Hema,Archy,Sanghi

Thanks Varsha,Vidhas & Vibaas

Thanks Varsha,Vibaas,Sanghi,Vidhas

Thanks Varsha

Thanks Arundhuti, Vibaas,Vij, Sunanda & Sanghi

Thanks Sanghi

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Indian Style Pasta

Pasta is originally an Italian dish which is now adapted by every cuisine around the world. Pasta comes in many shapes and sizes. Whole wheat pasta is a good source of fiber. More pasta information can be found here

I had given up on Pasta as some bland dish until we got invited to a dinner party. My friend (Renuka) served pasta in dinner. I reluctantly took first bite and I was speechless with what I experienced. It tasted so good compared to what I had at Italian restaurants. So I decided to take a fresh look at Pasta. Now I and my husband both love to eat the Indian style home cooked pasta and always want to get the last bite. We look forward to eating Pasta as it is relatively easier to make, requires less preparation and cooking time. I don't use any kind of pasta sauce in my cooking but if you like you may want to use pasta sauce to enhance flavor and make it richer. Here is my version of Pasta with Indian twist.


Pasta:- 2 cups
Cumin seeds/Jeera:- 1/2 tsp
Oil:- 3 tbsp
Ginger(Finely chopped):- 1 tbsp
Garlic (Finely chopped):- 1 tbsp
Onion(Cut lengthwise):- 1/2
Ajwain:- 1/2 tsp
Tomato (chopped):- 1
Green Chilli:- 1-2
Carrot:- 1 (1/2 cup approx)
Broccoli:- 1/2 floret
Capsicum:- 1/2 cup
Zucchini:- 1/3 cup
Black pepper powder:- 1/2 tsp
Salt as per taste
Garam Masala:- 1/2 tsp
Soy sauce:- 2 tbsp
Tomato ketchup:- 1 1/2 tbsp
Parmesan Cheese:- 1/8 cup
Italian Seasoning:- 1 tsp


1) Boil the pasta according to the instructions on the box..
2) Heat oil in a pan on medium heat..add cumin seeds & ajwain, when it starts spluttering add ginger & garlic and fry for a minute.
3) Add onion, green chillies, & carrot , saute for 2-3 minutes
4) Add broccoli , zucchini, capsicum & tomato & saute until little tender.
5) Add salt, black pepper powder, garam masala, soy sauce, Italian seasoning & mix well..
6) Put the boiled pasta and mix everything.
7) Add tomato ketchup, Parmesan cheese and mix well..

Serve hot..Enjoy:)

If you like the recipe please leave your comments..

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Sweet Dalia

Dalia is also called Broken Wheat or Cracked Wheat.Its high in fiber & is very nutritional & healthy morning breakfast .You can make it sweet or spicy/savory according to your taste..This is my mom's version of sweet dalia..


Dalia:- 1 cup
Ghee:- 2 tbsp
Almonds(chopped):- 1/8 cup
Raisins:- 1/4 cup
Water :- 3 cups
Sugar:- 1/2 cup


1) Heat the ghee in a pressure cooker on a medium heat
2) Fry almonds & raisins until brown
3) Add Dalia and cook until golden brown , stirring continuously.
4) Now add water & sugar and close the lid of the cooker.
5) Let it cook on high for 4-5 minutes.
6) Switch off the gas and let it sit for at least 5 more minutes..

Serve hot or at room temperature..Enjoy:)

If you like the recipe please leave your comments.

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Banana Smoothie

If you have some bananas ripening sitting on your kitchen counter then this is super simple recipe with only 5 ingredients and super healthy too..You can have it in breakfast or at any time of the day....

Please leave your comments if you like the recipe..


1 ripe banana
Curd:- 1/3 cup
Milk:- 1/2 cup
Honey/Sugar:- 1 tbsp (Optinal)
Vanilla:- 1/2 tsp


Put everything in the blender and blend until smooth..

Makes 1 serving

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Kadhi Pakora

If you have some curd siting in a refrigerator for couple of days and turned sour then this is the best recipe to make with it ,I learned this from my mom, this is a typical Punjabi recipe that you can serve in Lunch.. If you don't have enough time to make pakoras, you can replace it with potatoes or just make plain kadhi .It can be served with rice or chapati.

If you like the recipe please leave your comments


For Pakora:-

Besan(Gram Flour):- 2/3 cup
Ajwain:- 1/2 tsp
Turmeric/Haldi:- 1/4 tsp
Red Chilli Powder:- 1/4 tsp
Salt:- 1/4 tsp
Garam Masala:- 1/4 tsp
Baking Soda:- A pinch
Water :- 1/3 cup (Approx)
Oil for frying

For Kadhi:-

Sour curd:- 1 cup
Besan(Gram Flour):- 1/3 cup
Onion:- 1/2 of Medium onion cut lengthwise
Ginger(Finely chopped):- 1 tbsp
Garlic(Finely chopped):- 1tbsp
Tomato:- 1 medium( Approx 3/4 cup)
Oil:- 3 tbsp
Cumin seeds :- 1/2 tsp
Mustard seeds:-1/2 tsp
Fenugreek seeds:- 1/2 tsp
Turmeric:- 1 tsp
Red Chilli powder:- 1/2 tsp
Garam Masala:- 1/2 tsp
Salt as per taste
Methi powder:- 1/2 tsp
Water:- Approximately 5 1/2 cups


To make Pakoras

1) In a bowl mix besan. ajwain, turmeric, red chilli powder, salt, garam masala, baking soda with a fork
2) Add water to make a smooth paste
3) Heat oil in pan & deep fry the pakoras
4) Keep it aside to cool down until your kadhi is ready

For Kadhi:-
In a mixer blend together 1 cup curd,1/3 cup besan & 1/2 cup of water and set aside.

1) Heat oil in a pan.
2) Add Cumin seeds, mustard seeds & fenugreek seeds.
3) When seeds start spluttering add ginger & garlic and fry till light brown
4) Add onion and fry till onion are translucent (don't brown them)
5) Add tomato, salt, turmeric, red chilli powder, garam masala & mix well
6) Cook until tomatoes are tender.
7) Now add the blended mixture and mix well..
6) Add about 4-5 cups of water to make a gravy..don't worry if the gravy is not thick at this will thicken as it cooks
7) Let it cook at medium heat for 10-15 minutes
8) Add methi powder & mix well.

Serve hot with rice...Enjoy:)

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I had this first time at one of my friends house( SEENA)..Her mom served us a full plate of hot poha with lots of coconut on the top..It tasted delicious and since then i added it in my recipes list..
You can add any veggies you like, to make it more healthy breakfast..and also you can replace the peanuts with any other nuts..

Poha is also called beaten rice, flattened or pressed rice..Its a fast & easy to cook recipe that you can have either for breakfast or just as a snack..Serve it with tomato ketchup or sauce or any chutney to add extra flavor..


Poha(Thick):- 2 cups
Peanuts:- 1/4 cup
Jeera/Cumin seeds:- 1/2 tsp
Mustard seeds:- 1/2 tsp
Oil:- 2 tbsp
Curry leaves:- 3-4
Potato( Sliced thinly ):- 1/2 cup
Onion(Chopped finely):- 1/4 cup
Carrot(Grated):- 1/3 cup
Peas:- 1/4 cup
Salt as per taste
Haldi or Turmeric:- 1/2 tsp
Garam Masala:- 1/2 tsp
Juice of half lemon
Grated Coconut:-1/8 cup
Cilantro/Coriander for Garnish


1) Wash the poha and set aside for at least 10 minutes.
2) Heat the oil in a pan , when hot fry the peanuts until golden brown, drain it on paper towel and set aside.
3) In the same oil add Cumin, mustard & curry leaves and when seeds start spluttering, add potato and fry until crisp brown.
4) Add onion , grated carrots & peas and fry for few minutes.
5) Add salt , turmeric, garam masala & mix well
6) Add poha & lemon juice & peanuts , mix well

Garnish it with cilantro and coconut

Serve hot..Enjoy:)

If you like the recipe please leave your comments..

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Zucchini Dosa/Chilla

This recipe has great combination Zucchini & besan.Its a quick and easy recipe that you can have for a breakfast or weekend brunch..Zucchini is a type of Summer squash which is mostly available all year long but its peak season is late spring.. While buying Zucchini , select smaller size 2- 8 inches with smooth skin..Very large Zucchini cab be tough or bitter in taste..You can store Zucchini in an opened plastic bag in refrigerator vegetable drawer for 3-4 days..

You can also find the recipe of Zucchini bread here.


Besan (Gram Flour):- 1 cup
Rice Flour:- 1/4 cup
salt as per taste
Water:- 3/4 cup
Cumin seeds:- 1/2 tsp
Chopped Green chillies:- 1tsp(optional)
Shredded Zucchini :- 1 cup
Chopped Cilantro/Coriander:- 1 tbsp
Oil for cooking


1) In a bowl mix together Besan, Rice flour, salt Cumin seeds.
2) Add water little by little to make a smooth paste.
3) Add Green chillies( if using), Coriander, shredded zucchini( shed zucchini with skin on).
4) Heat a oiled griddle/non stick pan over a medium heat..
5) When hot pour 1/2 cup of batter and spread into a even layer( like a dosa)..
6) Let it cook at one side for 2-3 minutes golden brown and then flip over and cook the other side.

Serve hot with Chutney , Pickle or curd..Enjoy:)

If you like the recipe please leave your comments

Recipe Courtesy Manjula

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Vegetable Crepes

On New year we went to San Francisco to see the fireworks . There i had the crepes for the first time ..After trying different recipes at last i came up with my version of vegetarian crepes..You can use any vegetable you like in these crepes..i mostly use whatever i have lying around in my refrigerator..You can make the batter and stuffing a night before and enjoy the crepes next morning..Also you can make savory or sweet crepes according to your taste..If you are making sweet crepes don't put the salt in the batter..

If you like the recipe please leave your comments..

For batter you will need:-

All purpose flour:- 1 cup
Eggs:- 2
Milk:- 1/2 cup
Water:- 1/2 cup
Salt:- 1/4 tsp
Melted Butter:- 2 tbsp

Put everything in a blender and blend into a smooth paste and let it sit in the refrigerator at least for an hour before preparing..


I used 1/3 cup of each of these vegetables for stuffing ( Beans, mushrooms, peas, Zucchini, Capsicum) ..

Place a pan on the stove when its hot put 2 tbsp of oil and stir fry all these vegetables until tender)


Butter:- 3 tbsp
All purpose flour:- 1/4 cup
Milk:- 1 cup
Italian seasoning:- 1 tsp
Olives:- 1/4 cup (Optional)
Parmesan cheese:- 1/4 cup
Salt & Pepper as per taste

Heat the butter in a pan ans add flour and stir continuously till the flour is cooked( for about 2-3 minutes) then add milk and stir again after a minute the sauce will start to thicken then add salt , black pepper, Italian seasoning, Parmesan cheese, olives( if using) and all the vegetables and mix it well..Your stuffing is ready..

To make a crepe

1)Heat a oiled non stick pan/griddle over a medium heat
2)Pour 1/4 cup of the batter (you can add more water at this point if the batter is very thick)
3)Tilt the pan in a circular motion so that the batter coats the surface evenly.
4) Cook the crepe for about 2 minutes, until the bottom is light brown. With a spatula, turn and cook the other side.
5)Now put little bit of stuffing in the center of the crepe vertically..
6) Fold remaining both sides over the stuffing

Serve hot

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Cabbage with Peas

I happen to love cabbage while growing.. This is my moms recipe..My mom use to make it with the combination of potato and peas

and sometimes she just put Cumin,mustard& ajwain in oil along with salt and garam masala and it tastes as delicious as always..

While buying cabbage look for crisp looking leaves and stems..there should not be any blemishes or brown spots over the cabbage..You can place a cabbage in a paper bag and store it in refrigerator for up to two weeks..Cabbage is a good source of vitamin C


Cabbage:- 1 small( Cut it finely)
Oil:- 3 tbsp
Jeera/Cumin:- 1 tsp
Haldi/Turmeric:- 1/2 tsp
Hing/Asafoetida:- A pinch
Mustard seeds:- 1/2 tsp
Onion (Finely chopped):- 3/3 cup
Ginger(Finely chopped):- 1 tbsp
Garlic(Finely chopped):- 1 tbsp
Ajwain:-1/2 tsp
Red Chilli Powder:-1/2 tsp
Garam masala powder:- 1/2 tsp
Peas:- 1/3 cup
salt as per taste
Cilantro for garnishing


1) Heat the oil in a pan ..Add cumin , mustard,ajwain,hing, ginger & garlic ..saute for one minute
2) Add onion and fry until Golden brown
3) Add tomato , salt, turmeric, red chilli powder, garam masala & cook until tender.
4) Add cabbage & peas and mix well
5) Now cook the cabbage covered for 3-4 minutes
6) Uncover and cook until cabbage are soft..

Garnish it with cilantro and serve hot with roti/bread.
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Best Zucchini Bread

At first when i heard about the concept of zucchini bread i thought how could it be possible to make a vegetable into a dessert but i have to try it & i started searching for a recipe then i came across this dark, dense, moist, sweet flavoury bread. Immediately i baked the bread and on the first bite itself i fell in love with this bread. I made some changes according to my taste..i added some raisins for more flavor and instead of using whole white sugar..i used half white & half brown sugar..I have squeezed out the juice of zucchini so that the bread will not be very moist..You can also try any other variations if you like you can add crushed pineapple instead of applesauce or walnuts instead of pecans..try roasting the nuts before adding into the will surely enhance the flavor of the bread..

If you like the recipe or made it differently i would like to hear from you please leave your comments.


White Sugar:- 1/2 cup
Brown Sugar:- 1/2 cup
Vegetable oil:- 1/2 cup
Eggs:- 2
Vanilla:- 2 tsp
Zucchini shredded:- 1 cup
Applesauce:- 1/4 cup
All purpose flour:- 1 1/2 cups
Baking soda:- 1tsp
Baking powder:- 1/4 tsp
Salt:- 1/2 tsp
Nutmeg:- 1/2 tsp
Cinnamon:- 1 tsp
Pecans or Walnuts:- 1/2 cup
Raisins:- 1/4 cup


Preheat at 350 degree F

1) In a bowl mix together sugars, oil, eggs & vanilla until smooth.
2) In other bowl add zucchini & applesauce and mix it with the above mixture.
3) Sieve together flour, baking soda, baking powder , salt, nutmeg, cinnamon.
4) Add dry ingredients into wet ingredients and gently mix until well blended.
5) Fold in nuts & raisins..
6) Pour the batter in a loaf pan and bake for 50 to 60 minutes, until wooden pick inserted in the center comes out clean
7) Let it cool in the pan for 10 minutes.
8) Turn onto a wire rack to cool completely.

Makes 1 loave. Serve at room temperature..Enjoy:)

Recipe Courtsey Recipezaar

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Baigan Ka Bharta


Baigan/ Eggplant:- 1 medium
Garlic(Finely chopped):- 1 tbsp
Ginger(Finely chopped):- 1 tbsp
Oil:- 2 tbsp
Onion(Cut finely lengthwise):- 1 cup
Tomato( chopped):- 1
Jeera/Cumin:- 1 tsp
Salt as per taste
Red chilli powder:- 1/2 tsp
Garam masala:- 1/2 tsp
Peas:- 1/2 cup


1) Brush the Eggplant with oil and roast it over the gas/electric stove on medium heat..
2) Turn the eggplant often till its roasted on all sides.
3) Transfer it in a plate and let it cool for sometime.
4) Now peel of the skin of eggplant and mash it..
5) Add oil in the pan..when hot add jeera, ginger & garlic and saute until light brown
6) Add onions and fry till they become translucent..You don't need to brown the onions
7) Now add tomatoes, salt, red chilli powder, garam masala and cook until tender.
8) Add mashed eggplant & peas and cook for about 4-7 minutes (stirring often)..
9) Garnish it with coriander & serve hot.

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Egg Bhurji with Veggeis


Eggs:- 5
Onions (Finely chopped):- 1/4 cup
Capsicum (Finely chopped):- 1/4 cup
Zucchini (Finely chopped):- 1/8 cup
Peas:- 1/4 cup
Mushroom(Chopped):- 1/2 cup
Green Chillies:- 2
Ginger:- 1 tbsp
Garlic:- 1 tbsp
Oil:- 4 tsp
Jeera/Cumin:- 1/2 tsp
Mustard:- 1/2 tsp
Salt as per taste
Turmeric:- 1/2 tsp
Black pepper powder:- 1/2 tsp
Coriander for garnish


1) Heat a oil in a pan . Add jeera and mustard.
2) Add Ginger & Garlic and saute for a minute
3) Add Onion , capsicum, Zucchini, Peas & Mushrooms ..Cook for 2-3 minutes.
4) Add turmeric , salt and mix well.
5) Now crack eggs one by one and add into the above veggie mix..
6) Cook till eggs are done..
7) Sprinkle the Bhurji with Black pepper powder & garnish with Coriander.

Serve with toasted bread or hot parathas..Enjoy anytime of the day..
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Coriander Chutney


Coriander/Cilantro/Dhania:- 1 bunch
Green Chillies:- 2
Ginger Finely chopped or grated:- 1 tsp
Salt as per taste
Sugar as per taste
Lemon Juice of half lemon
Asfoetida/Hing:- A pinch
Peanuts(Roasted):- 1/4 cup
Grated Coconut:- 1/8 cup
Water as per requirement


1) Put all the ingredients in the blender except water.
2) Blend into a smooth paste by adding water as per requirement.

Serve with dosa, idli or paratha... Enjoy:)
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Apple-Cinnamon Oat Pancakes


Whole wheat flour:- 1/2 cup
Quick-cooking or old fashioned oats:- 1/2 cup
Granulated sugar:- 1 tbsp
Baking powder:- 1 tsp
Ground cinnamon:- 1/2 tsp
Large egg:- 1
Milk:- 2/3 cup
Applesauce:- 1/2 cup ( I use sweetend sauce
Vegetable oil:- 2 tbsp
Finely chopped walnuts:- 1/2 cup


1) Stir together flour oats, sugar, baking powder, cinnamon & salt in a bowl.
2) In other bowl stir together egg, milk , applesauce & oil.
3) Add the liquid mixture to the dry ingredients & stir lightly just until blended.
4) Heat a skillet over a medium heat and pour 1/4 cup of batter onto the pan.
5) Cook both sides until golden brown.

Serve hot with any of your favorite syrup or honey..Enjoy :)

Recipe from CooksRecipes

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Recipe by my friend Swati


Urad dal:- 1 cup
Idli Rava:- 1 1/2 cup
salt as per taste


1) Soak urad dal in water overnight.
2) An hour before grinding the urad dal soak the idli rava in water.

3) Grind the urad dal into a smooth paste next morning..
4) Now drain all the water from idli rava with your hands

5) Mix the urad dal paste, idli rava & salt
6) Cover and let it sit in the warm place for at least 7-8 hours for fermentation.
7) It should double in quantity.
8) Now pour the batter in idli plates and steam cook it in the pressure cooker (without putting the vissel on) for 7- 8 minutes..

Serve hot or at room temperature with Chutney or Sambhar Read More......

Peanut / Moongfali ki chutney


Raw Peanuts:- 1 1/2 cups
Oil:- 1 tbsp
Ginger:- 1 tbsp
Garlic:- 1/2 tbsp
Onion(Finely chopped):- 1/4 cup + 1 tbsp
Dry chilli :- 1
Coriander:- 1/4 cup
Coconut:- 1/4 cup


Oil:- 2 tbsp
Mustard:- 1/2 tsp
Channa Dal:- 1 1/2 tsp
Urad Dal:- 1 tsp
Curry Leaves:- 3-4


1) Roast the raw peanuts in the heavy bottom skillet on the stove( without oil) until golden brown in color.

2) Cool the peanuts and remove the skin off

3) Now heat the oil in a pan and add dry chilli, ginger and garlic..saute for 1-2 minute.
4) Now add onions..fry till the onions turns brown.
5) Put Peeled peanuts ,onion mixture, coriander & coconut in a grinder.
6) Add water as needed and grind it into a smooth paste..
7) Remove it into a bowl( you can add more water at this point if the chutney seems very thick)
8) Prepare the tadka :- Heat the oil, add channa dal, urad dal, Curry leaves & Mustard and fry it on low flame till it turns brown in color..Now add the whole tadka in the prepared peanut chutney..mix it well..

Serve it with idli or dosa..Enjoy:)
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