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.)


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.




This is a very good recipe,good for lunch 

boxes,and can be served at any meal.This 

is a very famous paratha in India.Not too 

spicy,and can be served with mint chutney

raita,or any plain curry of your choice.Can 

be served plain too.

I have posted recipes of potato filling for 

chappathis and dosai,and also recipe for 

making the wheat chappathis dough.Today

 I will be giving you a different version of 

the dough with left over whey water. (after

 making cheese).Never throw the water 

after you make paneer or cheese.Store the 

water in the fridge and use when you 

make rotis,and puris,as it is a protein rich 

nutrient water.Even if milk curdles do not 

throw you could mash and use the curdled

 milk and the water to make rotis.

So..let’s get into the recipe now.

For the dough

500 gm wheat flour

1/4 cup maida or plain flour

Enough whey water to bind

2 -3 tblsp oil or melted ghee

Salt to taste

Take 1 cup whey water,and add the oil and

 salt to it.Next keep adding the flour 

gradually and mix to a soft dough.Set 


Always add flour to the water.This method 

does not need muscle power to knead.

This way the chappathis turn soft and 

fluffier.10 minutes of resting is more than 

enough to get soft chappathis.

For the filling

4-5 potatoes boiled 

2 tsp.amchur powder(dry mango powder)

1/2 tsp asafoetida

4-5 green chillies chopped fine

1/2 tsp chilli powder

1/2 tsp pepper powder

1/2 tsp.garam masala powder

1/2 tsp.cummin powder

salt to taste

Mash the potatoes and mix the rest of the 

ingredients and mix well.Bind like for 

cutlets and set aside.

Roll the dough lightly and keep each 

cutlets in each chappathi.Seal and roll into 

a ball.Do like this for the rest of the dough.

Heat a griddle and add a little ghee or 

butter .Roll lightly the prepared dough and

cook on a medium flame till done.Apply 

ghee on top for a richer taste and aroma.
Serve hot with chutney or anything of your choice.Kids will love it.

Note:You could add finely chopped greens to the potato mixture.

Dried methi leaves could be added to the dough.

Do send in your comments and suggestions


This is a savoury biscuit deep fried,and a 

famous snack of South India.It’s easy to 

make with store bought rice flour itself,but

you have the option of homemade rice 

flour .I learnt this from a dear friend.

The same friend came home one evening

and I just put the whole container with 

these thattai.(we had no formalities of

serving on a plate).As our chat was going 

on, the level of thattai was going down 

which no one noticed.When her fingers 

reached the base ,she realised it’s over.She 

said it was very tasty ,not knowing it was 

her recipe.So folks, I thought I should 

share this recipe with you all.Dedicated to  

my friend!


1 cup rice flour

1/4 cup channa dal or split ulundu soaked 

for 2-3 hours.

1 chilli powder or 2 chilli 


A pinch of asafoetida

1/4 tsp pepper powder

1 tsp coarsely ground cummin seed powder

1 tsp sesame seeds

1 pip garlic crushed

Curry leaves chopped(optional)

Salt to taste

2 tblsp ghee or butter heated

Oil for frying


Roast the rice flour for just one minute.

Remove from fire.Add the hot ghee and the

 rest of the ingredients and make a soft 

dough.Grease your palm or any butter

paper.Flatten into rounds and deep fry in 

oil till golden brown.When the oil stops 

bubbling  you know it’s done and can be 

removed.Do fry in medium heat.


1/4 cup gram dal flour maybe added with this recipe.

1/4 cup pottukadalai(roasted gram dal)powder can be added

1/4 cup pottukadalai(roasted gram dal)powder can be added

1 tblsp ulundu flour can be added. 

1/4 cup of any millet flour also can be 


This can be stored for more than a week.


Breakfast the first meal of the day is very important but some skip breakfast due to lack of time

This is for people with busy schedule ,and also for lunch boxes. This can be prepared ahead ,

and kept in the refrigerator and baked or steamed for a few seconds when needed.

Let’s get into the recipe right away.


2.5cups flour

2 tsp baking powder


1/4 cup green chillies

3-4 tblsp seeni sambol(caramelised,spicy onions)

Handful of any nuts or seeds like flax,pumpkin,

1 cup cheese 

1 cup water / milk

1/2 cup curd 

1 tsp salt

1.5 cups oil


Mix the dry ingredients and the wet ingredients separately .Pour in the mixed wet ingredients 

into the dry ingredients.Scoop into muffin mounds and bake for 30 minutes in a preheated 

oven(180 degrees).You could serve with extra cheese on top .


Minced mutton ,chicken,prawns,or crab meat could be added substituting cheese.

Instead of seeni sambol leeks or spring onions may be used .So try these and please do drop in 

your comments and valuable suggestions.


Sago/sabudana/sauvarisi/sau is widely used in making kheer or payasam a delight for all,no 

doubt.Not only payasam Halwas,biscuits,and vadam are made with this pearly substance 

sourced from tapioca.

This is not a low calorie food.It is high in calories and high in providing energy.Not much of 

nutrient contents,but still loved by all ,even those who love to lose weight .Anyway,let me get 

into the savoury dish I would like to share.This breakfast listed dish can be eaten without any

accompaniments.Those who love the extra dish can opt for raita or coconut chutney.


2 cups sago washed and soaked overnight 

3-4 green chillies finely chopped

1 big onion finely chopped

1 inch ginger chopped

Few curry leaves

1/4 cup peanuts (to add a little protein)

1 tblsp.lime juice

1/2 tsp cummin powder

1/2 tsp coarsely ground pepper (optional as green chilli will add the spice )

1/2 tsp.mustard seeds

2 dry chillies

1/4 tsp turmeric

3-4 tblsp ghee +oil

salt to taste.


Wash the sago again once (do not drain fully,let some moisture be there).

Heat oil in a tawa,and add mustard,dry chillies,onion,green chillies curry leaves and ginger 

and sauté till onion looks translucent. Add salt and turmeric.Add the peanuts and then the sago 

(Do not add water as the moisture in it is enough to cook.)Mix well cover and cook for 1 minute

Mix again,add lime juice and cover.Cook for another 2-3 minutes or till the pearls are gleaming 

and soft.

Remove from fire and serve hot or warm.


This is a very healthy dish,and good for diabetic patients mostly.

Venthiam/fenugreek/methi is normally included when grinding batter for the basic

Iddli,but in this recipe it is used more.I got this recipe from a health program,and as

usual made my changes and it really turned out soft and tasty.In fact,this Iddli is very

light on you,easily digestible.As the present trend,is high towards Iddli which is South

Indian ,I can very well endorse that this vendhaya Iddli is  too excellent.

It is advisable to use whole lentils with skin on.(for the extra nutrients ).Convenient food

is never convenient on you.So it’s best to include lot of grains and millets in your diet.

For the recipe now.

1 measure /cup black whole urad dal(ulundu)

1 measure/cup Iddli rice (parboiled rice)

1 measure/cup corn or horse gram

1 measure /cup pearl millet (kambu /bajra )or any available millet.

1/4 measure/cup venthiam/methi/fenugreek

Salt to taste

Coconut water(optional)


Soak all these in different bowls for 3-4 hours.Wash the urad dal till most of the skin comes out.

Grind the urad dal finely with the fenugreek seeds.Next add all the other 3 ingredients

together and grind fine with coconut water or water.Mix the batters together with

salt,and allow to ferment for a minimum of 4-5 hours.Mix well,add water if necessary

.Pour into Iddli moulds and steam till done.Serve with sambhar and chutney.

Note:The same batter may be used to make vendhaya dosai .To make dosai you have to add a little more water.




Green gram needs no introduction or explanation to health benefits,so I would like to directly 

get into this easy recipe.


1cup cooked green gram dal(moong dal)

1 leeks chopped finely/spring onions

2-3 green chillies finely chopped

1 tsp ginger garlic paste

1 tsp garam masala powder

Salt to taste

1 egg

1 cup breadcrumbs or enough to bind .

Oil to fry.


Mix all together in a bowl and bind .Make into shapes you like and fry (deep or shallow)in oil till golden brown.

Variations :You could use vegetables of your choice .

                     You can add 1/4 cup minced mutton or any minced seafood.

                     Grated paneer can be added as another variation

                     Grated boiled egg also can be added.

Anyway try all your innovations too and send me your comments and suggestions !