Coconut Chutney




The yummiest method to make coconut chutney is to add roasted and grounded channa daal. Make it and let me know how it turns out.

What You need:

1 Channa Daal/Daliya 1 /2 cup
2 Grated Coconut 1 cup
3 Curd 1 cup
4 Salt to taste
5 Oil 1 tbsp
6 Mustard Seeds 1 tsp
7 hing pinch
8 Curry Leaves 7
9 Dry Red chili 3
10 Green Chili 1 slit into half

Steps To Make:

Roast channa daal and 1 red chili for 5-6 minutes in a flat pan.
Grind to a find powder.
Mix ground channa daal, curd and grated coconut together in a vessel. I
If the consistency is very thick, add a little water.
Add salt and mix well.
Heat oil for tempering. Add mustard seeds, hing , dry red chilis, green chilis and mustard seeds.
Take tempering pan off the flame, add curry leaves . Gently toss with a spoon.
Pour this the chutney. Can be stored in fridge for 3-4 days.

Malaysian Parathas Stuffed - Puffs



You will  hardly find any difference between the normal puffs made with pastry sheets and puffs made with Malaysian Parathas. They are much healthier option for making this wonderful snack.
If you are thinking of treating your party guests, you can prepare the stuffing in advance ,stuff them in parathas and refrigerate. . Just take them out and bake them 25 minutes before you want to serve.

What You Need:

1 Frozen Malaysian Paratha 1 paratha makes 2 puffs
2 Onion 1 big chopped
3 Boiled Potato 2 big boiled, peeled and mashed
4 Corn 1/2 cup
5 Green Peas 1/2 cup
6 Capsicum 1 big chopped
7 Ginger Garlic Paste 1 tbsp
8 Cumin Seeds 1 tsp
9 Turmeric Powder 1 tsp
10 Coriander Powder 1 tsp
11 Red Chili Powder 1 tsp
12 Dry Mango Powder 1 tsp
13 Garam Masala 1 tsp
14 Salt To Taste


Steps To Make:

Open the Parathas from the packet and allow them to thaw in room temperature.
Make the stuffing in the meantime.
 Heat oil in a pan.
Add cumin seeds.
Add onions, ginger-garlic paste and cook for 2 minutes.
Add capsicum, cover and cook for 2 minutes on low flame.
Add corn, green peas, mashed potato, all dry spices and salt to taste.
Mix very well, cover and cook for 6-7 minutes till everything is well cooked.
Allow the mixture to cool down.
Now take a paratha. Cut it into half.
Apply water on the sides.
Put 1 tbsp of mixture on one half of the cut paratha.
Fold it and press the sides.
Once you have prepare all your puffs, put them in a baking tray.
Bake for 200 degree centigrade for 25 minutes.
Serve hot with ketchup.
They taste the same but are much healthier, less oily way to consume the same puffs.

Lentil Potato Orange Salad


What You Need:

# Ingredients Quantity
1 Brown Lentils 1/2 cup
2 Potato 2 boiled
3 Tomato 2
4 Orange 1 whole
5 Black Olives 8
6 Olive Oil 1 tbsp
7 Lime Juice 1 tbsp
8 Italian Seasoning 1 tbsp
9 Mint Leaves 1 tbsp chopped

Steps To Make:

Boil brown lentils in a pot of boiling water till its soft.
Drain and allow it to cool down.
Boil and peel potatoes and cut into medium size cubes
Cut tomatoes into medium size cubes
Chop Olives into small pieces
Peel Orange and remove seeds.Cut into medium size pieces
Mix everything together.
Make a dressing of olive oil,lime juice, Italian seasoning and mint leaves.
Put it over salad and again toss all ingredients.
Add pinch salt for taste(optional)

Rava Urad Daal Cheese Uttapa


Your Regular Uttapa , more healthy, more tasty, more crunchy

What You Need:

# Ingredients Quantity
1 Urad Daal 1/2 cup
2 Rava 1+1/3 cup
3 Onions 3-4 chopped finely
4 Tomatoes 2 chopped finely
5 Casicum 1 chopped finely
6 green chili 1 chopped finely
7 Coriander leaves 2 tbsp chopped finely
8 Salt To Taste
9 red chili powder 1/2 tsp
10 dry mango powder 1/2 tsp
11 grated cheese 1/2 cup
12 Butter For greasing
13 Oil For Cooking

Steps To Make:

Soak Urad Daal for 8 hours.
Add Rava and grind to a fine paste adding little water.
Allow it to ferment overnite. Add little salt to taste just before you start making the uttapas.
Mix all the vegetables with salt to taste, red chili powder and dry mango powder. Remember batter also has salt. Keep it optimal.
Heat a non-stick flat pan.
Add few drops of oil for greasing.
Pour about 2 serving spoon of batter on pan.
Spread it gently .
Add the mixed vegetables above it. Sprinkle some cheese and few drops of butter.
Cover and cook on low till cheese melts.
Flip upside down. No need to add more oil as butter prevents the top side from sticking to the pan.
Cover and cook again for some time.
Gently test the uttapas with a flat spatula if it has released the pan from all sides.
Flip again and cook for a minute.
Serve with coconut chutney

Daal Tadka




Simple Lentil Recipe which serves 4 People.

What You Need:

# Ingredients Quantity
1 Toor Daal 1 cup
2 Water 3 cups
3 Garlic Pods 4-5 crushed
4 Coriander Leaves 2 tbsp chopped
5 Mustard seeds 1 tsp
6 Cumin Seeds 1 tsp
7 Turmeric Powder 1 tsp
8 Green Chili 1 cut into half
9 Dry Red Chili 1
10 Salt To Taste
11 Oil 2 tbsp
12 Red Chili Powder ½ tsp


Steps To Make:

Cook Daal in Pressure Cooker on high till you hear 2 whistles.
Lower flame and cook for 2 minutes more.
Switch off flame and allow pressure to cool down completely.
Open lid, add salt and mix gently with a beater.
Heat oil in a small tempering pan.
Add mustard seeds and allow it to splutter.
Add cumin seeds and turmeric powder.
Add garlic and allow it to turn light brown.
Add green chili powder, red chili powder and coriander leaves.
Gently toss with a spoon.
At the end, add ½ tsp red chili powder and take it away from the immediately.
Pour this tempering over daal and mix.
Serve Hot.

Peanut Garlic Powder


Are you Tired of your normal everyday cooking chores, don't want to cook anymore, tired of thinking what to cook for next day's lunch, dinner, then I have this simple trick for you.

Make some Rice, Tadka Daal , and serve with peanuts-garlic powder. This is so flavorful and yet so filling. I guarantee you will not crave for any extra curry.

What You Need:

# Ingredients Quantity
1 Peanuts 200 grams
2 Sesame Seeds 1/4 cup
3 Garlic Pods About 8
4 Red Chili Powder 1 tsp
5 Salt To Taste
6 Oil 1 tbsp

Steps To Make:

Roast and Peel Peanuts.
Grind Garlic Pods, Sesame Seeds and Red chili powder in grinder.
Add roasted Peanuts and grind again till its coarsely grounded.
Add oil in a pan.
Add the grounded powder, salt and mix getly till you a smile a nice aroma.
Store in Air Tight Container up to 2 weeks.

Jaggery/Molasses Rasgulla


Everybody Loves Dessert every now and then and specially during festivals and celebrations. But along with the taste  comes the guilt of calories. In early days, people used to prepare all dishes with Jaggery or Gur which is a much healthier Option than using Sugar. However, many do not like the taste the Gur Made Desserts these days.

I give you below the a healthy recipe of Rasgulla made with Gur instead of Sugar. Also, if you are using sugar, you will need it in greater quantity than if you are using Liquid Gur.

In East Side, people generally prepare this with Liquid Date Palm Jaggery. You can use Molasses as well.

What You Need:

# Ingredients Quantity
1 Cow Milk 1 litre
2 Liquid Jaggery/Molasses 1 and half cup
3 Lemon 1 big size
4 Water 4 cups
5 Green Cardamom 2
6 Semolina 1 tbsp
7 Sugar 1 tbsp

Steps To Make:

Boil Milk in a vessel.
Once It starts boiling, lower the flame and squeeze juice of one lemon.
Milk will start curdling and you will see separating and forming a green color liquid.
Switch off flame and strain with a muslin cloth.
Put the cloth under cold water to remove any sourness of lemon.
Allow it to hang for 15 minutes.
Place the chenna or paneer in a plate.
Put Semolina and Sugar and mash it properly with palm of your hand for about 10 minutes.
Make small balls and put in a plate. Cover it to prevent moisture escaping.
If it dries, the rasgullas will break when you cook them.
Boil 4 cups of in a deep vessel.
When it starts boiling, add jaggery or molasses , green cardamom and cover it.
When jaggery is well dissolved, add the paneer/chenna balls.
Let it boil for 15-20 minutes.
Allow it to cool down completely before you server.
Enjoy the healthy Rasgullas with your family and friends and guests.

Hummus - A Middle Eastern Dip




A middle eastern dip to be served with falafel . You can also hae it with Corn Chips.

What You Need:

# Ingredients Quantity
1 Dried Chickpea 1/4 cup
2 Sesame Seeds 2 tbsp
3 Garlic Pods 5
4 Black Olives 4
5 Olive Oil 2 tbsp
6 Salt To taste
7 Red Chili Powder 1/2 tsp
8 Zatar Powder or Roasted Cumin Powder 1 tbsp
9 Dried Mint Leaves 1/2 tbsp
Steps To Make:

Soak dried chickpead overnite
Boil in pressure cooker for 15 minutes with 1 glass of water.
Allow pressure to drop. Drain chicpeas. Don’t throw water away. Keep about 2 tbsp of water aside.
Gring everything together except oil and dried mint leaves.
Take it out in a dip bowl.
Pour olive oil above it and sprinkle dried mint leaves.
Serve with falafel.

Kancheepuram Dosa
















A different technique to relish your normal everyday Dosa.

What You Need:

1 Raw Rice 1 cup
2 Urad Daal 1/2 cup
3 Chana Daal 2 tbsp
4 Poha 1/2 cup
5 Curd 2 tbsp
6 Fenugreek Seeds 5
7 Oil 1 tbsp
8 Salt To taste
9 Curry Leaves 7
10 Green Chilies Chopped 1
11 Hing Pinch
12 Chana Daal 1 tbsp
13 Cumin seeds Crushed 1 tsp
14 Whole Black Pepper Crushed 1 tsp

Steps To Make:
Soak Rice, Urad Daal, Chana Daal and Fenugreek Seeds for 4 hours.
Wash poha and mix with the above ingredients after 4 hours of soaking and grind to a fine paste.
Add curd, salt and mix well.
Allow the mixture to ferment for 8 hours /overnite preferably.
Heat oil in a small tempering  pan.
Add hing, cumin seeds, black pepper, green chilis, curry  leaves and chana daal.
Add this tempering over the fermented batter and mix with a fork.

Heat butter in a dosa pan.
Take 1 big serving spoon full of batter and gently spread over the dosa pan in the size of pan cake.
Cover and cook for 2 minutes on medium flame.
Open lid, flip it upside down and cook again for 2 minutes.
Serve with liquid jiggery or coconut chutney of your choice.

Enjoy these savory dosas for breakfast.

Soy Chunks Nutty Fried Rice




Healhthy One Pot Meal , protein packed with fried soy chunks and crunchy with dry fruits.


What You Need:

1 Soy Chunks 1 cup
2 Basamati Rice 2 cups
2 Cauliflower Florets Chopped 1 cup
3 Green Peas 1/2 cup
4 Carrots Cut into long Pieces 1/2 cup
5 Green French Beans 1/2 cup
6 Ghee 2 tbsp
7 green cardamom 3
8 Bay Leaf 1
9 Cloves 3
10 Cinamon Stick 1
11 Salt To taste
12 Cashew Nuts Handful
13 Raisins 2 tbsp
14 Aldmons Crushed 2 tbsp
15 Sugar 1 tbsp


Steps To Make:

Boil water in a pan. Once, it starts boiling, add soy chunks and switch off the flame.
After 5 minutes, drain excess water. Squeeze out excess water.
Soak rice in water for half an hour.
Boil water in a deep pan. Add soaked rice and cook till it is 95% cooked.
Drain and keep aside.
Heat ghee in a pan.
Add cashew and almonds. Fry drain and keep aside.
Similarly add raisins and gently fry. Be careful not to burn.
Drain and keep aside.
Add soy chunks and fry for 2 minutes.
Add all vegetables, cover and cook till vegetables are well cooked.
Add salt, sugar and cooked rice and mix gently.
Cover and cook for 5 minutes.
Add fried raisins and dry fruits.

Serve with Raita

Soy Chunks Curry



Soy Chunks or Soy meat are extremely healthy and is highly recommended for vegetarians. They are high in protein and low in calorie. The measurement given below will serve 4 people. Increase quantity of green chili to make it spicier.


What you need:

1 Soy chunks 2 tea cups
2 Onion 1
3 Tomato 3
4 ginger garlic paste 1 tbsp
5 turmeric powder 1 tsp
6 red chili powder 1 tsp
7 Everest Meat Masala 1 tbsp
8 Kasuri Methi 1 tbsp crushed
9 Salt to taste
10 Cumin seeds 1 tsp
11 Green chili 1 finely chopped
12 Coriander Leaves 2 tbsp chopped
13 Oil 2 tbsp                                                                                                                          


Steps to Make:

Boil water in a pan. Add a pinch of salt. As water starts boiling, add the chunks and allow it to boil for 5 minutes. Remove the chunks, drain under running cold water. Squeeze the chunks to remove any water present.
Heat 1 tsp oil in a non stick pan. Add soy chunks and slightly toast them.
Put it aside in a plate.
Add the remaining oil to the pan.
Add cumin seeds and green chilli.
Make a fine paste of onion, tomato , ginger and garlic.
Add the paste made above to the pan and cook till raw smell goes away. Add all powdered spices and cook for 2-3 minutes more.
Add water and bring to boil. Add soya chunks.
Add salt and boil for 4-5 minutes.
Swtich off the flame. Garnish with coriander.
Serve with roti/rice

Tomato Coconut Chutney


A simple tangy chutney for your morning breakfast dosa.

What You Need:

1 Tomatoes 4 big chopped
2 Grated Coconut 1/2 cup
3 Oil 1 tbsp
4 Chana Daal/Bengal Gram Daal 1 tbsp
5 Urad Daal 1 tbsp
6 Cumin Seeds 1 tbsp
7 Curry Leaves 7
8 Green Chilies 2 chopped
9 Tamarind Paste 1 tbsp
10 Salt To Taste
For the Tempering:
# Ingredients Quantity
1 Oil 1 tbsp
2 Hing Pinch
3 Chana Daal 1 tsp
4 Curry Leaves 7

Steps To Make:

Heat oil in a pan.
Add cumin seeds, chana daal, urad daal and curry leaves.
Add chopped tomatoes and cook for some time.
Add green chilies, grated coconut and salt to taste.
Cook for 4-5 minutes on low flame.
Allow it to cool down completely.
Add tamarind paste and grind to a fine paste.
Heat oil for tempering.
Add hing and mustard seeds.
Add chana daal and take the tempering pan away from the flame.
Add some curry leaves and pour this over the chutney.
Serve with Dosas.

Lauki Chana Daal Fry (Bottlegourd Cooked in Spicy Split Bengal Gram )



A simple tangy chutney for your morning breakfast dosa.

What You Need:

1 Tomatoes 4 big chopped
2 Grated Coconut 1/2 cup
3 Oil 1 tbsp
4 Chana Daal/Bengal Gram Daal 1 tbsp
5 Urad Daal 1 tbsp
6 Cumin Seeds 1 tbsp
7 Curry Leaves 7
8 Green Chilies 2 chopped
9 Tamarind Paste 1 tbsp
10 Salt To Taste
For the Tempering:
# Ingredients Quantity
1 Oil 1 tbsp
2 Hing Pinch
3 Chana Daal 1 tsp
4 Curry Leaves 7

Steps To Make:

Heat oil in a pan.
Add cumin seeds, chana daal, urad daal and curry leaves.
Add chopped tomatoes and cook for some time.
Add green chilies, grated coconut and salt to taste.
Cook for 4-5 minutes on low flame.
Allow it to cool down completely.
Add tamarind paste and grind to a fine paste.
Heat oil for tempering.
Add hing and mustard seeds.
Add chana daal and take the tempering pan away from the flame.
Add some curry leaves and pour this over the chutney.
Serve with Dosas.

Lemon Capsicum Rava Upama



Try the regular Upama with a nice twist and get surprised. Add capsicum and turmeric powder to get the special flavours out. Tomatoes and Lemon gives a nice tangy flavour. Serve with Idli Chutney Podi or Sambhar.

What You Need:

1 Rava 1 cup
2 Onion 1 chopped
3 Tomato 1 chopped
4 French Beans 1/4 cup chopped
5 Green Peas 1/4 cup
6 Capsicum 1 medium size chopped
7 Peanuts 1 tbsp
8 Channa Daal 1 tsp
9 Urad Daal 1 tsp
10 Turmeric Powder 1 tsp
11 Mustard Seeds 1 tsp
12 Hing Pinch
13 Curry Leaves 10-Dec
14 Lemon Juice 2 tsp
15 Coriander Leaves 1 tbsp
16 Salt To taste
17 Oil 2 tsp
18 Green Chili 2 Split into half


Steps To Make:

Soak peanuts, channa daal and urad daal for 5 minutes
Roast rava till it gives a nice aroma.
Heat oil in a deep vessel.
Add mustard seeds, hing, curry leaves an green chillies.
Drain and add soaked peanuts and daal to the vessel.
Add chopped onions and turmeric powder.
Add french beans, green peas and tomatoes.
Add capsicum after some time.
Add 3 cups water, salt to taste and bring it to boil.
Add roasted rava and whisk fast in one direction.
Add lemon juice, cover and cook till rava is well cooked.
Open lid, add coriander leaves and mix well.
Serve Hot .

Pudina Paratha




A refreshing paratha , best for summer breakfast. Have it with simple masala tea and/or egg bhurji or any pickle of you choice.

What You Need:

1 Whole Wheat Flour 2 cups
2 Fresh Mint Leaves 1/2 cup
3 Turmeric Powder 1/4th tsp
4 Salt To Taste
5 Saunf/Aniseed 1/2 tsp
6 Garam masala 1 tsp
7 Oil 1 tbsp

Steps To Make:

Add all ingredients together except oil.
Add water little by little and knead to make a soft dough.
Add oil at the end and knead some more so that oil is well absorbed by the wheat dough.
Divide into lemon size balls.
Roll out into parathas , square, round or triangular, whichever shape you are comfortable to make.
Heat tawa and cook parathas each side brushing little butter/ghee/oil on both sides.