Wednesday, 30 April 2014

Whole Wheat Banana Bread - Eggless 

I am sure all of us have come across situation where we buy dozens of banana and by the time we consume them some of them become over ripe and black.

We dont have any other option but throw them away. Not anymore, we can make beautiful,healthy and tasty Bread loaf with them.

 I found the Banana Bread with Maida online and just substituted with Wheat and Oats. If you want you can just use Maida or fifty-fifty Maida or Wheat flour.


Banana - 1 Cup (I used the long Banana and grated them)
Whole Wheat Flour - 1 Cup
Oats - 1 Cup
Brown /Regular Sugar - 1/2 Cup
Curd/Yoghurt - 6 Tablespoon
Oil - 2 Tablespoon
Baking Soda - 1 Teaspoon
Milk - 2 Tablespoon


  • Pre heat the oven at 150 C
  • Take a Loaf tin, grease it with butter and dust it with Maida. 
  • In a mixing bowl, whisk together, Milk,curd,oats,sugar,oil and Banana. 
  • In another bowl, mix wheat flour,baking soda together 
  • Now add the Wheat Flour +baking powder to the prepared wet ingredients little by little till it is incorporated well.
  • Now pour this prepared mixture into the prepared loaf tin and bake for 20 -30 minutes at 150 C or till it is done.
  • Allow it to cool for 10 minutes and then de-mould from the Loaf tin.
  • Allow it to cool completely in a cooling rack and then slice into pieces. 

Sunday, 27 April 2014

Snake gourd Puttu - Pudalankai Puttu 

Whenever we think about Snakegourd the one dish we always cook is the Kootu. This recipe is a dry recipe and I learnt it from one of the TV demonstrations by Chef Damu. It tastes awesome with Rice and Sambhar.

Snakegours - 250 Grams (Deskinned and Grated )
Onion - 1 (Big, Chopped)
Green Chillies - 3 (Finely Chopped)
Grated Coconut - 1 Tablespoon (Optional)
Roasted Gram Dal - 1/4 Cup (Coarsely Powdered)
Asafoetida - a Generous pinch
Salt and Oil.


  • In a pan, place the grated Snake gourd and cook till all the water evaporates. Don;t cover with a lid or add salt at this stage.
  • Saute it well and if possible cook on high flame so you can evaporate the water faster.
  • Keep this aside.
  • Take another pan, add some oil and once it is warm add onions and green chillies and cook till they are done.
  • Once it is done add the sauteed snake gourd and saute and add salt.
  • Saute for 2-3 minutes and then add the powdered roasted gram and,asafoetidal and saute.
  • Cook till the raw flavour of the roasted gram is gone.
  • Add the grated coconut and cook for a minute and serve.

Thursday, 24 April 2014

Aviyal - A Kerala Delight

Alok (My Hubby)  is not a great fan of coconut based dishes with few exceptions and one of them being Aviyal. He loves it a lot. It is also my parents favorite.

It is quite easy to make and has loads of vegetables in them.


Mixed Vegetables - 3 Cups (I used Drumstick,french Beans,Broad Beans,carrot,Yam,Raw Banana)
Coconut - 1/2 Cup
Green Chillies - 6 (Suit to your taste)
Cumin Seeds - 1/2 teaspoon
Curd - 1/2 Cup (Beat it well with a fork or spoon)
Salt - To taste
Coconut Oil - 1 teaspoon
Curry leaves - Few
Mustard Seeds - 1/ Teaspoon


  • Grind coconut,green chillies and cumin seeds into a smooth paste. 
  • Boil the vegetables in water until they are cooked. Depending on the choice of your vegetables cook them accordingly. For example I started with Yam and once it is half done added Banana and then rest of the vegetables and added Drumstick at last.
  • Don't over cook any vegetable.
  • Once the Vegetable is 3/4 th done , add the coconut paste,salt and cook till the raw flavour is gone.
  • Then switch off the flame and add the beaten curd stir and cover and rest it for 3-5 minutes.
  • Meanwhile, in a tadka pan, warm the coconut Oil, add the Mustard seeds and once they splutter add the curry leaves and pour this over the prepared Aviyal. 
  • Your Aviyal is ready to be served. 

Monday, 21 April 2014

Paneer Biriyani 

I am huge fan of Paneer, so I wanted to make a Biriyani using Paneer. This recipe is the outcome of that thought.

Onion - 1 Big (Sliced)
Bay Leaf- 1
Black Cinnamon - 1
Green Peas - 1/2 Cup (Optional)
Rice - 1 Cup (I have used Basmati Rice)
Water - 2 Cups (Depending on how much water your rice takes to cook)

For the Marinade:
Thick Curd - 2 Tablespoon
Paneer - 250 grams
Red Chilly powder - 1 Tablespoon
Corinader Powder - 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Garam masala - 1/2 Teaspoon
Ginger Garlic Paste - 1 Teaspoon
Salt - As per taste


  • In a mixing bowl add all the ingredients given under "for the marinade" and oat the Paneer well and leave it for 15-30 minutes.
  • Wash and soak the rice in 2 Cups(or as appropriate to your rice)  of water for 30 minutes. 
  • In a pan, warm some oil and add bay leaf,black cinnamon and add the sliced Onion.
  • Cook till the onion is done, reduce the flame and to this add the prepared Paneer with the marinade and cook till.
  • Cook till the Paneer is roasted slightly and the raw flavour of the marinade masala is gone. 
  • To this add the water in hich you have soaked the rice and ad the required amount of salt and let it boil.
  • Once the water starts boiling, add the soaked Rice and Green peas (if using) and stir once and cover it with the lid.
  • Cook till the Rice is done, stirring intermittently.
  • Serve Hot with Onion Raita. 

Saturday, 19 April 2014

Whole Wheat Garlic Buns 

I made this as Dinner rolls along with the Pumpkin Soup. I spiced it up using garlic,Kalonji and Carom Seeds.

This was soft,porous and the aroma of garlic filled my kitchen.


Whole Wheat Flour - 3 Cups
Luke Warm Water - 1.5 Cups
Dry Yeast - 1 Teaspoon
Sugar- 1 tablespoon
Salt - 1 Teaspoon

Garlic Powder - 1 Teaspoon
Nigella Seeds/Kalonji - 1/2 Teaspoon
Carom Seeds - 1/2 Teaspoons
White Sesame Seeds - 1 Teaspoon (For Sprinkling)
Oil - 1 Tablespoon (I used Olive Oil)


  • In a mixing bowl, place the luke warm water and add the sugar and stir it well.
  •  To this add the Dry yeast and cover with a plate and leave it aside till it is frothy.
  • In another mixing bowl, place the Wheat Flour and Salt and add Butter or Oil and mix it well. 
  • To this add the Yeast water,Garlic Powder, nigella seeds,Carom Seeds and knead for 8-10 minutes or till you get a smooth pliable dough.
  • Now place this dough in a oiled bowl and cover it with a damp cloth and allow it to rise. This may take 1 Hour.
  • Once the Dough has doubled, bring the dough to the top of the kitchen counter and punch it down and knead for couple of minutes.
  • Then shape it into a Pav and place it in a greased Loaf tin. Cover it lightly with a damp cloth and allow it to rise for 30-45 minutes.
  • Slightly brush the bun with water/milk and sprinkle some White Sesame seeds on them. 
  • After 30-45 minutes, Bake it in a Pre heated Oven for 30 minutes at 180C and Broil for 5 minutes.

Lunch Menu 12 - Rice, Arachuvitta Kadamba Sambhar, Kalan,Rasam,Aviyal,Mango Pachadi,Vazhapoo Vada, Sakkarrai Pongal, Adapradhaman, Yam Fry, Raw Banana Fry,Mint Thogayal with Appalam 

This lunch is something I made for Tamil New Year. I have given a combination of Tamilian and Kerala Cuisine.

Click on the Below Links for the recipe:

  • Mango Pachadi
  • Arachuvitta Kadamba Sambhar (Recipe Coming Soon)
  • Kalan  (Recipe Coming Soon)
  • Rasam
  • Aviyal  
  • Vazhapoo Vada
  • Sakkarai Pongal   (Recipe Coming Soon)
  • Adapradhaman  (Recipe Coming Soon)
  • Raw banana Fry   (Recipe Coming Soon)
  • Yam Fry  (Recipe Coming Soon)
  • Mint Thogayal  

Friday, 18 April 2014

Vanilla Cake - Egg less and Butterless 

I have already posted a egg less Sponge Bake in the blog, however I wanted to try it without and with Oil.

I really tasted awesome and was soft and porous.


Maida/AFP - 1.5 Cups Minus 3 Tablespoon
Corn Flour - 3 Tablespoon
Baking powder - 1 Teaspoon
Curd - 1 Cup
Vanilla Essence -  1 Teaspoon
Sugar-3/4 Cup
Cooking Oil - 1/2 Cup


  • In a mixing bowl, whisk oil, curd,sugar together. To this add Vanilla essence and whisk well.
  • Sift the Maida,corn flour and baking powder together.
  • To the whisked wet ingredients add the sifted flour little by little and mix it well. (Dont beat it, fold it in and mix gently )
  • Pre heat the Oven for 10 minutes at 150 C Degree and butter and dust a cake mould.
  • Pour the Prepared batter in the Cake mould and bake for 20-30 minutes or till the cake is done.
  • Each oven is different so keep a close eyes on the time. 

Wednesday, 16 April 2014

Oats Uttappam / Uthappam 

Oats, Oats and Oats. Everyone is looking at adding Oats into their diet in one way or another and I am no exception.

This is a quick, easy and filling Breakfast which needs very few ingredients.


Oats - 1 Cup (I have used Quakers Oats)
Semoline/Rava - 1 Cup
Salt and Oil
Onion - 1 (Finely Chopped)
Green Chillies - 2 (Finely Chopped)
Water - As required


  • Heat a pan and place the Oats and toss for few minutes till it is slightly warm.  (If your Oats is fresh and New you can skip this step)
  • Then run it in the mixer or food processor and make it into powder.
  • In a bowl, add the powdered Oats and Sooji (Rava), add salt and mix.
  • Use enough water to make it into a Dosa Batter consistency.
  • Leave it aside for 10 minutes. (If possible or else skip this step)
  • Warm the Dosa griddle, once it is warm add a ladle of the Batter and spread it like a Dosa.
  • Smear some oil on the sides and sprinkle onion and gren chillies as mush as you wish.
  • Cover the Uttappam with a lid for 1-2 minutes and serve hot.

Friday, 11 April 2014

Lunch Menu 11 - Dal,Baati,Rice,Kaju Katli,Gobi Fry, Gulab Jamun,Buttermilk and Poori 

This recipe is a North Indian Menu, however instead of Roti I have added Baati.This Menu has 2 sweets and Buttermilk to go along with the summer.

Click on the below links for the recipes

Thursday, 10 April 2014

Vendakkai Morekuzhambhu - Ladies Finger in Curd curry

I really love Morekuzhambu, it is tangy and refreshing. I believe this is basically a Kerala Dish. This gravy can be made with Capsicum, Ladies finger, White Pumpkin etc.

It tastes great with Rice and Arbi Fry.

Ladies Finger - 15 (Cleaned and cut into 2 inches )
Whipped Curd - 1 Cup
Turmeric Powder - a pinch
Coconut - 1/4 Cup (Read notes)
Green Chillies - 6
Cumin Seeds - 1/2 Teaspoon
Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/4 Teaspoons
Curry Leaves - Few
Salt - To Taste

  • Clean the ladies finger and roast it in a kadai with little oil.
  • Roast it well and add a pinch of turmeric powder in the end and keep it aside.
  • The Ladies Finger should be cooked during this roasting.
  • If the Ladies finger does not cook while roasting then sprinkle some water , close it with a lid and cook it.
  • Make a paste of Coconut, green chilly,salt and Cumin seeds.
  • This paste has to be smooth.
  • Place the roasted Ladies finger and the prepared paste in a kadhai and cook till the raw flavor is gone.Do this on low flame.
  • To this add the whipped curd (keep the stove on low flame) and switch off the stove when the gravy starts bubbling.
  • Now place a tadka pan on stove and add coconut oil and once the oil is warm add Mustard seeds and once they splutter add curry leaves.
  • Pour this over the prepared Gravy.
  • The curd should be little sour for this Gravy or Kuzhambhu.
  • Whip the Curd well using a hand whisk or pulse it in a mixer.
  • The quantity of coconut is directly proportional to the sourness of the curd (More sour, more coconut)
  • The consistency of the gravy should be Thick.
Whole Wheat Choco Beet Cakes

This recipe is healthy,healthy and healthy completely. No refined flour, No artificial colour or Butter. I got this recipe from here

I just applied some whipping cream (just a beginner there , so it is messy, hope to master it with time and practice) and placed some choco rolls on it. This cake is so soft,moist and no one will ever guess the ingredients. :-)


Dark Chocolate - 100 Grams (Broken into small pieces)
Eggs - 3
Brown Sugar - 300 Grams
Cooking Oil - 240 Ml
BeetRoot Puree – 300 Grams (Click here to find out how to make Beet Puree)
Vanilla Extract - 1 Teaspoon
Cocoa powder – 30 gms
Whole Wheat Flour - 100 Grams
All-purpose flour – 75 gms
Cornflour – 25 gms
Baking powder – 1 1/2 teaspoon
Salt – 1/4 teaspoon


  • Melt chocolate using the Double Boiler method or in Microwave.
  • Sift all flours (Maida,Corn Flour, Wheat Flour) along with Baking powder and coco powder. 
  • Mix sugar,oil,eggs,vanilla extract,salt and mix it well.
  • To this add melted chocolate, beet puree and mix well.
  • To this add the sifted flour and mix well.
  • Pre Heat the oven for 20 minutes at 160 C Degrees.
  • Pour the prepared Batter into the cake mould (Buttered and dusted) 
  • Bake this for 30 minutes at 150 C Degrees or till the cake is done. 

Wednesday, 9 April 2014

Mint Chutney

This is one chutney that's so refreshing. It can be used as a spread on Bread or had with Dhokla or Upma.

It just tastes great with all cuisines.


Mint Leaves - 1 Cup (Washed)
Coriander Leaves - 1/2 Cup (Washed)
Ginger - 1/2 Inch (Skin peeled and chopped)
Green Chillies - 3
Tamarind - 1/2 inch Piece


  • Place all the ingredients in a blender and Blend it into a smooth Paste.
  • If required add a tablespoon or so of water.