This dish is a mix of sago and semolina and  is called ‘kesari bhath‘ in India.Well ,the

authentic dish has the inclusion of vermicelli .

Today, i made excluding the vermicelli. (Those who love vermicelli could include it.)

The taste is amazing and addictive too.The method of preparation also was done with a

twist,so do try this lovely recipe and send in your comments.

So let’s get into the recipe  now….!


1 cup roasted semolina

1 cup sago

2 cups brown sugar (or palm candy powder)

1/4 tsp.salt

1/2 tsp powdered cardamon

1 cup ghee

a pinch of  edible camphor powder(optional)

kesari color

Cashewnuts and raisins



Mix half the ghee with the roasted semolina,cover and set aside for minimum 1 hour.

Soak the sago in water for 1-2 hours.

Heat 2 cups water,and the soaked sago first and cook till done.

Add another cup of heated water to the cooking sago,as the cooked sago would have

absorbed the water .

Immediately add the semolina with the salt,and cook till the rawa swells up.

Keep stirring ,add the rest of the ingredients and cook till done.

Add a little ghee on top for enhanced taste and look.








This is a famous Sri Lankan dish,like a paniyaram mix but baked or made in

the traditional way (will be explaining below).

Well..i baked half the batter in muffin moulds and the rest of the batter as pancakes with

the inclusion of a red banana.My folks loved the banana pancakes,as it was super

awesome.(only few were available for my photo.)

For people who have ovens with the option of top or bottom grill,can use the

top grill after the bottom is cooked.

Now to explain the process,a ladle of the batter is poured in a thick bottomed kadai ,and

closed with a lid to which hot coals are placed on top of the lid to brown the top.

You could make this batter and keep in the fridge, and use whenever you need.This ,is a

good breakfast,lunch box snack for kids,and a tea snack too.Kids will surely love it.So try

and send in your comments….

For the recipe now.


500 gm flour ( wheat or white)

1 egg

650 ml coconut milk (reserve 1 cup to add after fermentation.

50 gm butter

350-400 gm sugar ( preferably brown or jaggery powder)

1/4 tsp yeast

1 tsp.baking soda

a pinch of salt

Few cashewnuts (optional)

For banana version add 1 red banana.


Reserve 1 cup coconut milk,and mix the rest of the ingredients and set aside for 8 hours .

( You can leave overnight too).

After 8 hours mix in the remaining coconut milk .Mix well till the batter is silky

smooth.Pour into moulds and bake in a hot oven 200 degrees for 15-20 minutes or untill

done.(explanation of cooking in summary.)


The coconut or Pol roti as called in Srilanka is an unique dish.I have posted variations of this

coconut roti.( Do check my previous posts).Today I’m going to give you a recipe of the

same ,with a variation of coconut water and Vallarai/gotukola .It was lovely with the onion or

katta sambol compulsorily served with in Sri Lanka.

For the recipe now.


2-3 cups flour

1 cup grated coconut

Coconut water (1 coconut)

1 tsp maldive fish (optional)

2-3 tsp red chillie powder

1 bundle leaves chopped fine

Little coconut oil to apply on griddle.


Bind all the ingredients together to make a light sticky dough.Set aside for 5-10 minutes.

Divide the dough into portions.

Apply coconut oil on the griddle and take each portion and pat on the griddle itself to a nice

thick roti ( not thin as chappathi).Once cooked on one side flip over to the other side and cook

till done.Serve with katta sambol or any spicy curry.

Do send in your comments and suggestions..



I made this roti with a mixture of ragi

(kurakkan flour).

I have made puris by mixing boiled

potatoes to the dough,but this was the

first time I tried with sweet potatoes.It

was soft and tasty too.To dip in.. you

could make any curries of your choice

Well,I made paneer masala to serve

with it.

So now.. let’s move on to the recipe.


1 cup sweet potato mash(boiled or steamed)

2-3 green chillies chopped fine

1 tblsp curd

1 tsp salt

1 tsp.pepper powder

1.5 cups ragi or kurakkan flour

1/2 cup plain flour (maida or wheat)


Add all the ingredients into a mixing

bowl and bind to a soft dough,using

enough water to bind.Set aside for ten


Roll on floured board to make thin

circles of the dough.

Heat a griddle and make rotis.

Smear with ghee or butter and serve.



This is a tangy spicy pickle and very easy to make too.I made this with raw green

tomatoes .You could try the same recipe with red tomatoes .Green tomatoes can be

used in fries,chutneys,cooked with dal,made into juices..and many more you could try.

This time i tried in a pickle recipe.

Health peek into the benefits ….recent research has proved that green tomatoes contain

an alkaloid called tomatine  which effectively fight cancer cells.Green tomatoes are also

rich in Vitamin C and supplies good nutrients.

Moving on to the recipe now,…This pickle is a good combination with rice,preferably

with variety rices like curd,lemon,tomato…….Some like it with chappathis too.

So do try to keep tangy pickles at hand,and send in your comments and suggestions.


250 gm green tomatoes cut into fours

tamarind (size of a lime)

4-6 tblsp red chilli powder

1 tsp.turmeric powder

10 pips of garlic

2 dry chillies

4-5 green chillies split

few curry leaves

1 tsp fenugreek seeeds (methi)

1 tsp.cummin seeds

1 tsp mustard seeds

3/4 cup mustard oil/gingelly oil.

rock salt.(according to taste)



Mix tamarind with 1 cup water and enough salt. Add the quartered tomatoes ,cover and

leave overnight  to marinade.

Next day blend the soaked ingredients coarsely, without the water .

Lightly dry roast the bold listed spices and powder coarsely and set aside.

Heat the mustard oil,add curry leaves,dry chillies,turmeric powder.chilli powder and the

ground tomato mixture ,garlic and the slit green chilies,and cook till you see the tomato

well blended .Add jaggery .Check for salt and add to your taste.

Add the roasted powders and switch off the flame.

Allow to cool and store in sterilised jars.








I’m more than excited to share this awesome recipe with you..Well ….I can guess popping

thinking clouds with question marks..Believe me,it’s simply excellent.NO taste or smell of

greens.As you all know the benefits of Vallarai or Gotukola or Brahmi ,this is worth trying.

This green having the shape of the brain is very much beneficial to the brain.I am an addict

to health related programmes,and there I extracted the idea (not the recipe) to create this recipe.

All the ingredients are full of nutrients ,no sugar only jaggery is used.

Black grapes are rich in vitamin C and K and aids in boosting Immunity.Dry black grapes are

good for constipation,good to increase level of power antioxidants preventing cancer,good for

hypertension,anaemic patients and overall health.Including this daily in your diet should be

made compulsory in any form.

So let’s get on to the healthy halwa recipe.


1cup Vallarai /Gotukola /Brahmi leaves

3/4 cup black dry grapes

1/2 cup cashewnuts

1/4 cup ghee

A pinch of salt

1 tblsp cornflour mixed with 1/4 cup water

1 – 1.5 cups jaggery syrup.(1-3/4 cup grated jaggery melted in a little water)

Few cashewnuts to top the halwa.

1/4 tsp cardamon powder(optional)


Heat a little ghee in a thick bottomed pan,and sauté the leaves,grapes,and cashewnuts till the raw smell disappears.

Grind to a coarse paste,and return the mix to the pan .Add the melted jaggery and cornflour mixture and keep stirring,adding ghee simultaneously.

Once you see the mixture leaving the sides of the pan,transfer onto a greased plate and sprinkle the cashewnuts .Allow to cool and cut into shapes.

Send in your comments and suggestions ,after you try the recipe.



Today i’m going to share with you 2 types of dosas,well suited for breakfast.The first one

will be with greens,mixed in normal iddli-dosa batter. IDDLIS (SOUTH INDIAN FOOD).

I have used karisalakanni leaves,known as the false daisy or bringaraj .This is a wonder

herb which nature has bestowed us with.To the pointers of health benefits now..

It is good for asthma and cold related ailments.

Best tonic for liver disorders.

Good to improve complexion and hair,teeth,eyesight.

Relief from piles,urinary infections ,cracked heels

Used in treating jaundice,used as a gargle to improve strength of gums.

Well,i have given some of the benefits ,please do explore further.There are 3 types of this

herb, bearing white, yellow and blue flowers.The blue ones are very rare to find.The

yellow and white flowers and leaves are used in Ayurvedic medicines and oils.The

minute i was enlightened by the benefits,it has been added to my herbal garden.!

To move on to the recipe now.


1 Cup leaves

2 green chillies

1 tsp.cummin seeds or 1/2 tsp kalonji or nigella seeds

1 cup dosa batter


Grind the bold listed to a paste,Mix into the batter and make dosas.

Variations to go green…

Spinach leaves,coriander leaves,mint leaves,balloon vine leaves,gotukola or vallarai

basil leaves ,curry leaves…….

To entice your kids ,you could make dosas like pizza,topped with cheese and tomatoes

with these greens.

The next one will be Beetroot dosa or pancakes

This dosa is made with wheat flour.Beetroot is another wonder vegetable packed with

nutrients.Story of discovery made short…had leftover beetroot water gotten after

cooking beetroot for another dish……and so it started.Let’s get into the recipe now.


1 cup beetroot water

1  Cup wheat flour

2 eggs

1 tblsp.curd or yoghurt

salt to taste.


Beat eggs with salt ,add curd and the beetroot water.Gradually add in the flour and make

into a batter like for pancakes.Pour a ladle of the batter and make into shapes you like.

You  could also blend in the puree of beetroot(boiled or raw) .

Those who need to spice up  more could add chilli flakes or chopped green chillies to the





This recipe came up,when I had to prepare a quick dinner.I tried this simple and quick

recipe with sword fish fillets.You could try with any type of fish(boneless) you like. I’m

going to share with you the recipe for the simple fish filling.I have used chappathis for

the wrap( you could find the recipe for the dough in my previous posts.)CHAPPATHI EGG ROLL

So let’s get into the simple and quick wrap recipe.


250 gm fish fillets or cubed

1 small bokchoy or any greens you like

Few pieces of capsicum julienned.

1-2 tsp.chillie flakes

1 inch piece ginger chopped fine.

1 tblsp vinegar

1 tsp cornflour

1/2 tsp pepper

1 tblsp.butter or oil

Salt to taste.


Heat butter in a pan and cook the fish lightly on both sides for 2 minutes or untill light

brown.Shove the fish to a corner of the pan,add ginger,bokchoy,and the rest of the

ingredients,and saute for another 2 minutes.(do not add water).Remove from fire and

use to make the wrap. Make chappathis and apply beaten  egg on one side.After egg is set

and cooked,remove from fire keep the filling on the side of the egg .Roll and serve.

You can add grated cheese if you like.Can be served with pickled veggies or lettuce or any

salad leaf .Do send in your comments and suggestions.



This is my first post for 2018,and i thought to start with a recipe sweet and healthy..!

This is a laddu ,made with ingredients full of protein and other impressive nutrients.The

dried  palmyra tuber or the odiyal (mostly found in Srilanka) is also used in this recipe.

A quick peek into the benefits of black rice .Black rice ,though known to be in existence

thousands of years ago,and mostly consumed by the Chinese royalty ,the spark of healthy

and organic food search has now unraveled the benefits of the black rice.

To point a few benefits…full of antioxidants,good for detoxification,good for heart

diabetes ,and obesity.Not forgetting the palmyrah tuber or odiyal ,which also contains

calcium,iron ….and many nutrients.

You can make this laddu for those who do not like to have black rice…a healthy cheat

treat.So…now for the recipe.


1 cup black rice

1/2 cup flax seeds

1 cup moong dal (green gram dal)

1 cup palmyra tuber pieces (optional)

1 -1.5 cups jaggery grated

a pinch of salt

1/2 tsp.cardamon powder

3-4 tblsp.ghee

a few cashewnuts.


Dry roast rice,flax seeds ,moong dal  separately for five minutes.Powder the roasted fine

with the palmyra.Heat ghee  and pour over mixture.Melt the jaggery in a little water,and

pour over the flour graadually and form into ladoos.This can be stored for 10-15 days.

Good for a snack and good for those who are forced to skip breakfast.Send in your

comments and suggestions

NOTE:You could add the jaggery after the flours are ground well, to the mixie jar and                    blend in with the flours.





Well, amidst the hustle and bustle of the ongoing season,I am posting this recipe,as I thought this being a wonderfulecipe,could be used in making tarts,biscuits,pies cakes,biscuits …and even as a spread on bread crackers,rotis….Kids will really love the taste.

The creation story in short,papaw bought to make vegetable pickle ,turned a little ripe…and though this can be made into a lovely salad I thought to make this jam which was on my mind for a long time.So this turned to be the moment for it..The ginger in it gives a lovely taste.To add to this ,I have added a permisson fruit too ,asit has the same texture of papaw.So do try this awesome jam and send in your comments.

For the recipe.


400 gm papaw ripe or partially ripe

1 very ripe permisson fruit or Japanese fruit (see picture below) –optional

1//2 cup finely grated or ground ginger

a pinch of salt

1 cup water

400 gm sugar 

1 tblsp.lime juice /1/2 tsp.tartaric acid/cream of tartar


Add all the ingredients into a thick bottomed pan and cook till it reaches the thick jam stage.Mash well while cooking.

Once it’s thick and done allow to cool and store in sterilised jars.Can be refrigerated after a day or two.