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 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.


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.



This is a rich mutton curry,with coconut 

and nuts paste.Can be served with any rice

or any rotis, stringhoppers and hoppers.

I love to make this recipe in the pressure 

cooker as I like the meat to be really very 

tender.Solet’s move on to the recipe.


1 kg lamb/mutton

1 tblsp.ginger garlic paste

2 onions chopped

3-4 green chillies chopped

1 big tomato

2 potatoes peeled and cut into fours(add when adding coconut paste)

1/4 cup curd

1 tblsp chilli powder

1/2 tsp methi seeds,or fenugreek

1 tblsp coriander powder

1 tsp garam masala powder

1/2 tsp turmeric
1/4 coconut grated

10 almonds

10 cashewnuts

1 tblsp peanuts.

1 cup light tamarind water.(add when adding paste.)

3-4 tblsp ghee +oil 

For tempering

Onions,mustard,saunf,curry leaves


First mix in all the ingredients (except the 

bold listed) with 1 tblsp oil,and pressure 

cook for 5 whistles.

Whilst this is cooking saute the bold listed in 1 tblsp ghee till coconut is light brown.

Grind to a paste.Once the meat is done,add the paste with the tamarind water.

Temper with mustard,onions,and saunf and curry leaves.

Pour on to the gravy ,cover with vent on again and cook on medium flame for another 10 minutes.



This rice was my own creation and 

imagination.Not very spicy but very tasty.

Quick rice category,can be made in the 

normal rice cooker . It’s flavoured with 

white pepper and white poppy seeds 

together.Do try this recipe and send in 

your comments and suggestions.

Now for the recipe..


200 gm rice

2 tblsp.white pepper

2 tblsp white khus khus seeds

1/2 cup milk/coconut milk

100 gm lean Lamb/mutton

2 tsp ginger garlic paste

2-3 onions sliced
 handful of cashewnuts

Few raisins

1/2 tsp sugar

Small piece of rampe (pandan leaves)

1/4 cup ghee

Salt to taste


First grind the khus khus seeds and white 

pepper together.(you can add cashews for grinding if you like)

Wash rice and add all the ingredients 

except the bold listed,and put on cooking 

mode in the rice cooker.

Fry the onions with a little salt and 1/4 tsp 

sugar till brown.Add the cashew and 

raisins and saute for further 1 minute.

After the rice is 3/4th cooked just sprinkle 

on top and cook till done.Mix well and 

serve with accompaniments of your 


FOR VEGANS -You can use paneer or 

vegetables or only plain whole cashews,

Substituting meat.



It is the same recipe as mint marshmallow

The only change is the pink coloring,and

strawberry essence.This time I made big 

squares…good for gift packs.Try this and

do send in your comments.



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



Brussel sprouts have a resemblance of tiny

cabbages in appearance and are highly 

protein rich,and packed with nutrients.It

is an excellent source of Vitamin C,K,A,and 

also good for eye related diseases.

Brussel sprouts is incredibly nutritious 

good for anaemic,heart,patients.

Safety note:When I searched the pointers on health benefits I noted that it is not too safe for patients with thyroid dysfunction,as the goitrogens which may contain in this vegetable,will be a factor to induce swelling

Well,in fact this brussel sprout is not much 

welcome in my home,so I thought I should 

try pickling it.This way it will,surely be 

relished.I looked into an old recipe book

with many pickles especially red cabbage.

It was there I extracted the idea from and 

made my inclusions too.

So here’s the recipe now..


150-200 gm brussel sprouts

1/4 cup peeled garlic

10 green chillies slit

1 tblsp or more red chilli powder (depending on your taste)

1/2 tsp turmeric

Enough rock salt for marination

Half bottle vinegar 

1 tblsp peppercorns

Salt to taste


Clean the sprouts by removing discolored 

leaves.Wash,dry on cloth and mix with 

enough rock salt and turmeric.Cover and 

set aside for 24 hours.

Next day squeeze out the former juice and 

arrange in a sterilised glass bottle.

Heat the vinegar preferably in a clay 

pot,with peppercorns.When it reaches a 

boiling point,switch off and add the green 

chillies,red chilli powder and garlic to the 

brine.Leave closed for 5 minutes.Check for 

salt taste and adjust to your taste .Pour 

vinegar whilst hot into the bottle and add 

the chillies and garlic.Press the veggies to 

the bottom and if the vinegar level is less 

than the level of veggies,you could heat 

some more vinegar,and pour.Use after 3-4 

days.Do not forgot to shake the bottle once 

a day.

You could use these pickles in sandwiches wraps,and salads too.

Do send in your comments and suggestions



This is a very easy dessert,which can be 

mixed in minutes.The steaming time only 

takes 35-40 minutes.

No egg,No sugar and it’s really yummy.In 

fact this is a famous dessert of Northern 

India, and it’s known as ‘kharvas‘.For

those who aren’t familiar with this name,I 

feel it could be titled triple milk pudding.

Why??Because milk in three forms are 

used in this dessert

Condensedmilk,milk,curd or unsweetened 

yogurt is used in this recipe..So let’s go to 

the recipe quickly…


1 cup condensed milk

1 cup thick curd or yoghurt.

1 cup milk

1.5 tblsp cornflour

a pinch of salt

1 tsp cardamon powder

1/4 tsp nutmeg powder

a few strands of saffron(optional)


Mix all the ingredients together and steam 

in a pressure cooker for 35-40 minutes 

without the vent.Once done it should be 

firm at the top.Refridgerate and serve.

You could garnish with nuts.

Note:Do not use semi solid curd or yoghurt.The curd should be thick,or you could tie the curd in a muslin cloth and hang it for the water to drain out.This way you will get thick curd ready for the dessert.



After posting many savoury dishes for the 

past few days,I thought to post something 

Sweet and baked.This cake is butter free,

and sugar free ,made with fruits and nuts

For the addition of sweet,only jaggery is 

used.It is an easy,rich coconut fruit cake.To

endorse further this is a cake made mostly 

in Sri Lanka and called POL CAKE.Some 

make it with treacle or jaggery mainly the 

Kitul jaggery which is widely available in 

Sri Lanka.The normal jaggery not the 

vellam ,but karupatti which is the darker 

Jaggery could be used.Brown sugar or 

Demerara sugar can be made into a syrup 

and used.

So, let me share the recipe with you now.


3 cups coconut grated/scraped 

1 cup jaggery made into a syrup using a 

little water /3/4 cup treacle (coconut treacle

or plain treacle)

200 gm flour

1.5 tsp baking powder

4 eggs.

Mixed spice 1/2 tsp.

1tsp vanilla essence

1/4 tsp grated nutmeg 

150 gm dates

100 gm cashewnuts

100 gm cherries

100 gm raisins

50 gm ginger chips

100 gm pumpkin preserve (optional)

50 gm tutti frutti

A pinch of salt


First make the syrup with jaggery or sugar

and mix in the coconut.Set aside.

Beat the egg whites stiff with salt, and add

the yolks and beat well.Sift flour with the 

baking powder and just sprinkle a little on

 the nuts(this prevents the fruits from 

sinking to the bottom). Gradually mix in 

the coconut ,the mixed fruits and nuts

and the rest of the ingredients and bake in

 a moderate oven (180 degrees) for 30-35 

minutes or till done (skewer pricked 

should come out clean).

 NOTE :For a richer taste fruits can be soaked overnight in rum or Brandy

Another variation :Soak the dates in tea or coffee decoction and use.