Tuesday, March 31, 2009

Potatoes Fry with Sprouts

Potato is a vegetable that every kid will love to eat in what ever way we cook. And sprouts are most difficult to feed. Sprouts are most nutritious food for everyone. It has proteins, vitamins, Amino acids, minerals and lot more. Sprouts are the best when consumed raw, but if at all you want to cook, do not over cook.


Potatoes 3
garlic 2 or 3 pods cut into small pieces
curry leaves
Termeric powder 1/4 tsp
Red chili powder 1/2 tsp
Coriander powder 1 tsp
Fennel 1/4 tsp
Sprouts 1 cup
crushed nuts (soy, cashew, peanut)



  • Wash the potatoes and sprouts and let drain.

  • Cut the potatoes into large pieces and half cook in microwave.

  • Let it cool for some time and peal off the skin.

  • Now cut it into smaller cubes.

  • Heat the oil in a wide pan and splutter mustard seeds, curry leaves & garlic.

  • Add the potatoes to the pan.

  • Gently stir with a wooden or plastic spatula.

  • Once the sides are gently cooked, add the chili, turmeric and coriander powder and little salt to it.

  • Mix the masalas and let it cook for few seconds with occasional string.

  • Add the sprouts, the rest of the salt and cover , switch off the flame.

  • After 2 min, stir in the sprouts to the potato.

  • Garnish with the crushed nuts on top and serve.

If the kids dosent like to see the sprouts in the potato cut them into smaller pieces
and if they dont like to taste the raw sprouts cover cook for 2 more mins at the end so it will be well cooked. This is good with any rice verity.

I have entered this post for cooking for kids contest-potato event by sharmi

Saturday, March 28, 2009

Thakkali Thokku

Tomato thokku is a delicious side dish. Indians will love to have a spicy lick with any meal. :).If you have 1 hour to make this, the thokku will come in handy on many occasions. Its a all purpose curry which can be used as a spread, a side dish and a gravy that can be mixed with rice .Every one can make this & its easy to make and can be stored.


Tomatoes 2lb
Turmeric 1/4 tsp
Chili powder 2tbs
Tamarind Pulp 3tbs
Asafoetida powder 1/4 tsp
Fenugreek seeds 1/4 tsp
Oil 12 tbs
Mustard 2 tsp


->Wash the tomatoes and drain well

->Chop the tomatoes into fine pieces or blend them.

->Soak tamarind in water and extract the pulp.

->Dry roast the fenugreek seeds and crush it into powder.

->In a non-stick pot pan heat 6tbs of oil and splutter mustard seeds.

->Now add Asafoetida powder and tomatoes.

->Close and cook in low flame.

->Add tamarind when tomatoes are mushy.

->Add turmeric, chili powder and salt.

->Add fenugreek powder and remaining oil after the oil separates from tomato take it off the stove.

->Let it cool thoroughly.

This thokku is delicious with idly, dosa and also with rice.

Transfer the thokku to an air tight container and can be stored in refrigerator for almost month, and can be stored on shelve for 2 to 3 days.

You can also add garlic, green chili or use your imagination, any thing that blends with it will turn out yummy.

This recipe is an entry to
Meals on Wheels event hosted by Lakshmi

Thursday, March 26, 2009

Crispy Banana

I made this crispy banana, when my daughter didn't want to eat banana as it is. Usually in Kerala we make "Pazam Pori" in which the banana(nendra pazam) is cut into long slices and dipped in maida (all purpose flour) batter and deep fried. I taught i would make it simpler and a slightly more healthier too...Yes she loved it .


Banana 2
Egg 1
Bread crumbs 1/2 cup
Sugar 1/2 tsp
Fat free cooking spray


  • Cut Banana into long slices.
  • In a bowl beat the egg.
  • In another bowl mix the bread crumbs and sugar.
  • Heat the Non-stick Pan, and spray with fat free oil.
  • Take a piece of banana and dip in bread crumbs first and then in egg and place it on the pan.
  • Cook on both sides until the banana is tender.
  • Ready to Serve hot with Tea

Tuesday, March 24, 2009

Cup cakes

I have been thinking of making these cupcakes forever, and i always taught they are difficult to make and never bothered to even to think how to make them. Recently one of my friends made yummy cup cakes and i was inspired to make them. I collected all the ingredients. Last Friday me and my daughter together made lovely cup cakes. Took lots of snaps and oops :( my camera decided to betray me, i was unable to transfer the snaps to the PC :( . i was totally upset and took two snap from my cell. Finally today i decided to post it .


All Purpose Flour--21/4 cup
Sugar--------------11/3 cup
Baking Powder----3Tsp

Butter------------1/2 cup
Milk -------------1 Cup
Vanilla -----------1 tsp
-------------2 Large

  • Preheat the oven to 350 Degrees.

  • Line up cups with liners or if directly made in cups spray with non-stick oil

  • In a mixing bowl combine Sugar, Baking powder & Salt

  • Then add Butter, Milk & Vanilla. Beat for 1 Min. on medium speed. Scrape sides with a spoon

  • Now add the egg and beat for 1 Min on medium speed and then 1 1/2 Min.on high speed. Scrape the sides again. (I added few blue berries and strawberries too)

  • Spoon cup cake batter into the cupcake liners until half or 2/3rd of the cup or in cups till fill line on the cup.

  • Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.

  • Let it cook for 5 to 10 min. and then frost with the favorite frosting

I am not that unhappy, because i made nearly 12 cup cakes and by Monday all the cupcakes were over and every one enjoyed eating it :).

Monday, March 16, 2009

My First Award

I was delighted when my friend, Priya Sriram of Priya's Sourashtrian Kitchen shared these awards with me. It was Encouraging and supporting. Thanks Priya.

I would like to share this award with Deepa Hari of Deepa's kitchen, and Shama Nagarajan of Easy2cook Recipes, Even though they might have received these awards before, i would like to share my happiness with them.

Priya Sriram also shared this award with me, with these words.

"These blogs are exceedingly charming. These kind blogger's aim to find and be friends. They are not interested in self-aggrandizement (? big word, lol). Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award."

I would find 8 friends in short time to share this soon :-)

Again thanks a lot Priya! and would love to give this boutique of flowers to you as a token of love.

Saturday, March 14, 2009

Green Chutney

One chutney which will go well with 2 meals - Breakfast( for idli, dosa etc.,) and Lunch( for rice dishes like Briyani,Curd rice etc.,). Green Chutney is tasty and healthy. Here is the recipe for a yummy Green chutney.


Mint leaves - a hand full
coriander leaves - 5 to 6 stalks
spring onion - 3 or 4
coconut - 2 tbs
Green chili - 2 or as required
Salt - as required
Oil - 3 tbs
Red chili - 2
mustard - 1/2 tsp
Lime - 2 tbs


  • Wash the mint leaves, coriander leaves with its stalks, also wash green chillies(remove their stalks).

  • Chop the onion, the leaves and green chili.

  • In a hot pan pour-in 1 tbs of oil, put in the mint and coriander leaves stir for 30 sec.

  • Stir in green chili, onion & coconut for 1 min.

  • Put the above content and salt into a blender and Grind well. transfer to a bowl.

  • In 2 tbs of hot oil splutter mustard seeds, curry leaves and red chili, sizzle into the blend.

  • Add the lime juice to it and serve.

Thursday, March 12, 2009

Potato Bajji

Potatoes are always yummy food. Every one loves potatoes, its such a versatile food. Potatoes can be boiled, fried, mashed, baked, or turned into chips. I tried a little bit different potato fry recipe, my kid loved it . Its simple to make and healthy too.


Potato - 2 thinly sliced
Bread crumbs - 1 cup
Sambar powder - 1tbp
Egg - 2Nos.
Gharam masal - 1tsp
Black salt - 1/3tsp
Salt - as required
Oil - as required
Coriander leaves - 2 or 3 steams finely chopped


  1. In a hot pan pour enough oil to deep fry the potato.

  2. Mix the sambar powder,gharam masala, black salt, salt(if required) and breadcrumbs(if you like it to make more spicier, can add chili powder)

  3. whip the egg thoroughly.

  4. Now dip the potato in the egg then put them in the bread crumb mix. when the crumbs are on both sides put them the hot oil.

  5. Cook on both sides. When its color turns light brown scoop it out with a deep fry wok

Its ready to serve with hot or cold milk.

Friday, March 06, 2009

Chicken Pho

Recently we went to a restaurant and tried Chicken-Pho which we liked a lot. I tried to make it and it turned out pretty good. I did refer a Vietnamese cook book for some help, because i wanted it to be made from scratch. You can also use the chicken broth form store. hope you try it too and let me how was it.

Yellow onions 1, unpeeled
Ginger 4-inch , unpeeled
Chicken, 1/2 , fat and tail removed
water 6 to 8 cups
Salt 1 1/2 tbs(as required)
Fish sauce 2 tbs
rock sugar 1-inch chunk (kalkandam)
coriander seeds 2 tbs , Roasted
cloves 2
cilantro 1 bunch

Make the broth
1. Place the onions and ginger on a grill on a medium-hot burner of an Gas stove. Let the skin burn (if you’re working indoors, turn on the exhaust fan and open a window), rotate onion and ginger occasionally

After 15 minutes, the onions and ginger will have softened slightly and become sweetly fragrant. You do not have to blacken the entire surface and let cool.

Rinse the cooled onions under warm running water, rubbing off the charred skin. Trim off and discard the blackened part. Use the edge of a teaspoon to remove the ginger skin. Halve the ginger lengthwise. Set the onions and ginger aside.

3. Rinse the chicken under cool water. Detach each wing by bending it back and cutting it off at the shoulder joint. Add the wings and neck, if included, to the chicken parts.

4. Remove and discard any loose pieces of fat from the chicken parts. Wielding a heavy cleaver designed for chopping bones, whack the bones to break them partway or all the way through, making the cuts at 1 to 2inch intervals, depending on the size of the part. This exposes the marrow, which enriches the broth.

5. To achieve a clear broth, you must first parboil and rinse the chicken parts.

6. Put them in a large pot and add cold water just to cover. Bring to a boil over high heat and boil vigorously for 2 to 3 minutes to release the impurities. Dump the chicken parts and water into a clean sink , and then rinse the parts with water to wash off any clinging residue. Quickly scrub the pot clean and return the chicken parts to the pot. Put the chicken in, breast side up.

6. Pour in the water and snuggle the chicken in between the parts so that it is covered with water. Bring to a boil over high heat and then lower the heat to a gentle simmer. Use large, shallow spoon to scoop off any scum that rises to the top. Add the onions, ginger, salt, fish sauce, rock sugar, coriander seeds, cloves, and cilantro and cook, uncovered, for 25 minutes, adjusting the heat if needed to maintain a gentle simmer.

At this point, the chicken is cooked; its flesh should feel firm yet still yield a bit to the touch, transfer it to a large bowl.
Wash the chicken with cold water and drain well, then it set aside for 15 to 20 minutes until it is cool enough . Meanwhile, keep the broth at simmer.

7. Remove each breast half and the whole legs (This can be used to make something else later)

8. Return the leftover to the stockpot and adjust the heat to simmer the broth gently for another 1 1/2 hours. do not hard boil, or it'll turn cloudy.

9. Remove all the solids and fat from the top of the broth . (To make this task easier, you can cool the broth, refrigerate overnight, lift off the solidified fat, and then reheat before continuing.) Taste and adjust the flavor with additional salt, fish sauce, and rock sugar. (or any Indian spices if you want to add to it)

1 1/2 pounds small flat rice noodles
Cooked chicken, (i used the one which i used for broth)
Yellow onion 1 sliced paper-thin, soaked in cold water for 1/2 hr. and drained
Scallions 3, green part only, thinly sliced
cilantro 1/3 cup( leafy tops only)
Black pepper as required


1 1/2 cups bean sprouts
6 to 8 fresh cilantro leaves
2 or 3 Thai chili, thinly sliced
6 or 8 tbs limes juice

Assemble the bowls
10. Cook noodles( i used flat noodle, at the end i simmered and added the sprout to it so its slightly cooked)

11. Cut the cooked chicken into slices about 1/4 inch thick. Ready the yellow onion, scallions, cilantro, and pepper for adding to the bowls. Arrange the garnishes on a plate and put on the table.

12. To ensure good timing, bring the broth to a simmer over medium heat as you are assembling the bowls.

To Serve
1 1/2 cups broth into each bowl and chicken, yellow onion, scallions, cilantro, and pepper. Serve immediately with the garnishes or Arrange the garnishes on a plate and put on the table.

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