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.



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.

Caramel Custard Cake

This is a recipe from the Thai cuisine.After this dessert is baked,it comes out with 3 layers.Interesting?
Let’s get into the recipe
First layer
50 gm sugar +3-4 tblsp water
Second layer
4 egg yolks
1/2 cup sugar
1+1/4 cup evaporated milk or 1 cup powdered milk mixed with 1/4 cup water
1 tsp.vanilla essence
Third layer
100 gm flour
3 eggs (use whites of 3 eggs,and yolks of 2 eggs only for this layer)
3 tblsp.oil or melted butter
4 tblsp.sugar
A pinch of salt
Zest of 1 lemon,orange or sweet lime
1/4 cup lemon,orange,sweet lime juice
A pinch of cream of tartar or 2 drops of lime juice.

For the first layer.Caramelise the sugar to a nice dark brown color.Pour into the baking tray.

Second layer
Beat the yolks and the sugar well.Add the milk, essence and beat for another 3-4 minutes. Pour over the set caramel.

Third layer
Beat the egg whites with cream of tartar or lime to a stiff froth.
In another bowl beat the yolks and the sugar.Fold in the rest of the ingredients. Finally fold in the egg whites.Pour over the second layer.Bake in a moderate oven for 30-35 minutes (175 degrees)
Insert a skewer into the top layer only and once it comes out clean.Immediately loosen the sides well with a spatula and slowly flip over. The three layers will be clearly visible.


Posted from WordPress for Android

Apple and banana cake tart

There was lemon curd leftover,and pound cake leftover.This dessert with these leftovers,and little innovation turned to be a lovely dessert. Now for the recipe
5-6 slices of pound cake (you could use sponge cake too)
1 cup lemon curd
1 green apple sliced fine
1 big banana sliced.
1 tsp.brown sugar
1/4 tsp.cinammon powder
For the meringue
2 egg whites
1/2 tsp vinegar(preferably white wine)
a pinch of salt.
To flambe -1-2 tblsp.of brandy
Take a tart tin. Place the cake pieces at the bottom.Spread the lemon curd over it.Lay the sliced banana and apple slices.Sprinkle the brown sugar and cinnamon,and keep in preheated oven(180 degrees) for 7 minutes.Meanwhile beat the egg whites with a pinch of salt(adding salt will quicken the stiffening of whites).Next add the vinegar and beat again till stiff.Add sugar and cornflour mix well. Spread over the sliced apples,and keep back in the oven(200 degrees) till light brown on top.Remove from oven.Heat a tblsp.of brandy and pour over the meringue.Serve warm.


Palak Paneer (Spinach and Cottage cheese)


This dish is also listed under iron rich.For those kids who dislike eating greens will surely love this with cottage cheese.Today I give you a little twist,from the basic Palak Paneer recipe.
200 gm of paneer/cottage cheese cubed
4-5 kashmiri chillies soaked for few minutes.
5-6 small onions/shallots
7-8 pips of garlic peeled
10 cashew/almonds(optional)
1 cup cut spinach leaves
1 tsp.cummin seeds
Small piece of cinammon
1 tsp.honey
a pinch of nutmeg powder
Butter or oil 1-2 tblsp.
1 small onion cut.
Salt to taste.
Heat oil and add spinach,garlic,small onions, cummin seeds and cashew and saute till raw smell disappears.Grind this with the soaked kashmiri chillies coarsely and set aside.In the same oil lightly fry cut onions with the cinammon,next add the cubed paneer and saute for another 2 minutes. Then add the ground mixture and cook for just 5-7 minutes. Lastly add salt,honey and nutmeg and simmer for 5 minutes.You can add water if you like the consistency, to be lighter.
Grated cheese can be added on top while serving.
Well suited for chappathis or anytime of rotis.

Chicken korma

This is a very rich curry made with a paste of watermelon seeds(dried) and almonds.I have tried sesame seeds,and other nuts in recipes but this is the first time I tried with water melon seeds,and it tasted really good.Just christened the new dish, plainly as chicken korma.Now to get to the recipe.
500 gm chicken (preferably curry)
One onion cubed
4-5 green chillies split
1 tablespoon ginger -garlic paste
2-3 tomatoes chopped
1tsp.chilli powder
1/2 tsp.turmeric powder
1/2 tsp.garam masala powder
1bay leaf
Cinammon a small piece
2-3 cloves
2-3 tblsp.ghee
Salt to taste.
2-3 cardamons
1/4 of a coconut
2tblsp.watermelon seeds
7-8 almonds
Grind the bold listed ingredients fine and set aside. Pour ghee in a heavy bottomed vessel preferably a pressure cooker,add the onions cinammon and Bayleaf,cloves and cook till onions are light brown.Next add the green chillies, ginger-garlic paste,tomatoes and salt,and saute for a minute.Add the chicken,chilli powder,turmeric powder,and garam masala powder and allow to cook in its juice.If using pressure cooker for 2-3 whistles.After the steam is out open the cooker, add the coconut paste and cook for a further five minutes. If you like more gravy you can add water.
You can serve with pulaos,or rotis.