As I had promised earlier I’m sharing a good biriyani masala powder recipe with you all.

After many months i made this masala powder and the aroma dominated the air around.

You could use this masala to make any type of biriyani.

So go ahead, try and send in your comments.


6 cardamoms

7-8 cloves

3-4 pieces cinammon

3 star anise

2 tbsp.fennel seeds (saunf)

1 heaped tsp cummin seeds

1 tsp.peppercorns

3 tblsp.coriander seeds

3-4 black cardamoms

1 whole nutmeg ( crushed)

1 tsp marathi moggu or 2 pieces

5 dry chillies

2 bay leaves

1 tsp sea moss

3 pieces mace

1 tsp kasuri methi(dried fenugreek



Lightly dry roast all ingredients till light brown.

Cool slightly .Powder and store .



This was the first time I tried flax seed in iddli making.

I usually add flax seed powder to make chappathi,buttermilk, juice breakfast porridges

and sweets.

Flax seed has amazing health and cosmetic benefits so including this in your diet is

positively good.

Briefly pointing to health facts.

*Good for lowering cholesterol and blood pressure

*Controls sugar levels thus good for diabetics

*Helps to kill cancer cells

*Rich in protein and Omega-3 fats

*High levels of VitaminE help in hydrating the skin and hair.

Check for detailed benefits and avail nature’s offers.

Now I think I’ll move on to the recipe.


1/2 cup flax seed powder

1/4 cup ragi flour (kurakkan)

1/4 cup urad dal soaked for 5 hours

1 cup rawa/semolina ( roasted rawa)

1/4 cup curd

A pinch of baking soda

Salt to taste

To temper

1 tsp gingelly oil/ghee

1/4 mustard

1-2 green chillies cut fine

1/2 tsp ginger chopped

Curry leaves.


Grind the soaked urad dal to a fine paste.

Mix the rest of the ingredients with 3/4 water .Cover and leave overnight or untill


Next day mix the batter adding water if required ( not pouring consistency).

Temper with the ingredients listed for tempering and steam for 8-10 minutes.

Serve with sambhar,chutneys of your choice.

Do try, and post in your comments!


It is nothing unusual adding veggies to cakes or brownies.There are amazing vegetable

added cakes and sweets like carrot cake,beetroot cake,pumpkin cake,carrot halwa,

beetroot halwa,…..and the list will go on.

This recipe is one related to that type of desserts.Very moist and a feast with a dollop of

ice-cream or chocolate sauce

Let’s move on to the recipe now…


1.5 cups of zucchini grated ( yellow/ green)

1/2 cup cocoa powder (unsweetened )

1/4 cup chocolate chips (optional)

1/2 cup olive oil / vegetable oil/ melted butter

1 cup sugar

2 cups flour

1 egg

1 tsp.baking soda

A pinch of salt

1-2 tsp.vanilla essence

few walnuts



Beat the eggs,sugar,essence and the oil together.

Mix baking soda,salt,cocoa powder and flour together in another bowl .

Add the grated zucchini to the egg mixture.

Now add the egg mixture,chocolate chips to the dry ingredients and mix well with a

spatula till well corporated.

Pour into a greased tray and bake in a moderate oven for 25 -30 minutes.

Allow to cool and cut into preferred shapes


I’m posting this recipe after a very long time.I had an accident in February and

was not able to use my left arm .Many  months I was a stranger in my kitchen.

Now I am travailing to be in full charge by trying to prepare some dish whenever I can.

I tried this Ragi iddli and it turned to be super soft and tasty.(tasted equal to the normal

iddli).So do try this healthy recipe and send in your comments.

Variation:You could add finely chopped vegetables of your choice after pouring the

batter in the moulds.(as the batter should not be stirred well after fermentation)


3 cups whole ragi / kurukkan ( not powder)

3/4 cup urad dal (ulundhu)

1/2 cup aval( rice flakes)

1 cup idli rice

1 tsp salt or to taste.


Soak the ragi and idli rice together.

Soak the urad dal separately.

Soak the aval for few minutes (just before you start to grind urad dal.)

After 5-6 hours of soaking, first grind the urad dal to a fine paste.

Now grind the rice,ragi and aval to a coarse paste ( like rawa) with salt.

Mix both the flours together and allow to ferment overnight (maximum 8 hours).

After the batter is fermented,pour the batter (without stirring) into moulds  and steam

till done .

Serve with chutneys of your choice.

You could make Ragi dosas from the same batter.

When making Dosa I suggest you temper with onions/ spring onions,green chillies

or few grated veggies and add to batter before making dosas for added taste.