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.








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.








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 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.



This is another version of potato masala which could be served with poori,chappathi,and

masala dosai.Poori and potato masala is a delight in the South Indian platter.This is served at

breakfast,dinner ,and also at tea.The puffed up steaming poori and this masala aroma ,surely

kindles up your taste buds.This is a one pot dish,easy and quick. (Pressure cooker is best)

For the recipe now..


3-4 potatoes peeled and cubed (drop in water to avoid browning)

1 cup cauliflower florets

1 big carrot cut into cubes

2 onions chopped

2-3 green chillies chopped

1 inch piece ginger chopped

1/2 tsp.mustard

2 red chillies

1 small piece cinnamon

1 tomato

2-3 cloves

Curry leaves

1/4 tsp asafoetida (optional)

2 tblsp ghee / oil

1/2 tsp turmeric

1 tsp peppercorns

Curry leaves/mint leaves

1 tblsp.gram dal flour/or wheat flour(atta) mixed in quarter cup of water.

Salt to taste.


Heat oil in a pressure pan.Add mustard,curry leaves,asafoetida ,cinnamon,cloves,and onions.

When the onions are translucent add the ginger and green chillies with turmeric,and tomato.

Sauté for 2 minutes.Next add the vegetables and the peppercorns and cook for another 5

minutes .Add 1 cup water.Cover and cook for 2-3 whistles.

Allow steam to escape on its own.

Mix in the gram flour mixture,and cook on a slow flame till thick (not very thick).Serve hot.

If you want a rich taste ,add a tsp.or more of ghee on top while serving.



Papaya and capsicum is another healthy chutney you have to try.I have posted the benefits

and recipes of capsicum in my previous posts.Now it’s with the combination of raw papaya.

Raw papaya is good to burn fat,controls bowel movements.It is a good remedy for indigestion

heart burn,stomach ulcers,gastric problems,controls proper flow of blood and maintains

blood pressure.So,considered good for heart patients too.You can slice the raw papaya and

cook with dal,make pickles,jam,juices,salads,mallum or poriyal with coconut.

Today I’m going to bring you the recipe for raw papaya and capsicum chutney.You can

combine with other veggies like,chow chow,carrot,green tomato,red tomato,coriander leaves

ginger,garlic,raw mango……..You could start your culinary expertise,and inventions to get into

some more combinations …..Do share your suggestions and comments.

To the recipe..


2 green capsicum

1 cup peeled and chopped raw papaya

3-4 garlic with peel on

7-8 red chillies

2 tblsp.coriander seeds

1 tsp cummin seeds

2 tblsp channa dal (kadala parippu)

Few curry leaves(optional)

Salt to taste

Small piece of tamarind

1 tblsp oil.


Heat oil in a pan and roast the bold listed ,till the dal turns light brown.

In the same oil,sauté the capsicum and raw papaya for 5-10 minutes.

Grind all together to a paste.Serve with Iddli,dosai ,rice,or rotis.

Note:If you like you could temper.