July 24, 2014

Eggless Plums Mug Cake And Brownie in Microwave

1 minute Eggless Plum Mug Cake and 2 mins Plum Mug Brownie made in Microwave.
Eggless Plums Mug Cake Recipe
Mug cakes and brownies are so easy and versatile to make especially when you have a microwave. They get ready in a jiffy and can satisfy your dessert craving any time as it takes just a minute or 2 to make without any elaborate mixing and prep work. I made both a mug cake that’s so soft, moist and airy and chewy brownie with slight modifications to the base recipe that I use to make mug cakes. When I made the Spiced Plum Relish, little did I know that I will be using that to make a mug cake and brownie and when the thought started shaping, I thought why not, the relish was out of the world, so a mug cake could hardly fail, right and the cook time is much lesser than that of the prep time itself.

Eggless Microwave Mug Cake
I first made the mug cake but I was really craving for some chewy delectable brownie, so tweaked the base recipe and made the brownie as well. If you do not have the plum relish at hand to make these mug cakes, do not let it stop you, just check the notes and go ahead and make it as its really yummmmmm……..
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July 23, 2014

Spiced Plum Relish or Chutney Recipe

Spiced Plum Relish/Chutney that’s ready in 10 min and free of preservatives with step wise pictures.
Plum Relish Recipe
This spiced Plum Relish/Chutney is a blend of all tastes. Its tart, mildly spicy, sweet and a bit sour, all at the same time. You can serve it for dessert along with gourmet cheese or as an appetizer as I have shown in the pictures with salted biscuits and a cheese sheet. It works both ways.

You can also marinate any meat of your choice and cook it as your recipe calls for and in this case it acts as a condiment. Isn't that really cool to have an all in one recipe? And it took me just 10 mins to cook up this yummy relish. If you are making this for a party, I would suggest you to make it a day ahead as this one tastes even better the next day as the flavors and spices marry well with time.

Plum Chutney Recipe
I got introduced to a relish for the first time when I first attended my younger one’s best friend’s birthday party a few year ago. Oh boy I was sold to the taste of it. It was an Apple relish and my friend J had beautifully arranged this dip along with cheese cubes for the all the kids and with crackers, apple slices and salt biscuits for all the adults in the party and we all enjoyed it without a shade of guilt.

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July 22, 2014

Ragi Koozh Recipe – Keppai Koozh or Aadi Koozh Recipe

Ragi Koozh or Aadi Koozhu Recipe using Ragi maavu (Finger millet flour) and Varagu Arisi (Kodo Millet) with step wise Pictures using Pressure Cooker method.
Ragi Koozh Recipe
Ragi koozhu is a gluten free, diabetic friendly and a healthy breakfast porridge especially during Summer. Its a perfect body coolant and not only that Keppai koozh is still a staple breakfast of many people in the villages across Tamil Nadu. It is also made and served  as a prasadham in many Mariamman temples during the Aadi month of the Tamil calendar which falls from mid July to mid August. I always make this koozhu along with sarkarai pongal on the first and last Sunday of the Aadi month every year.

Keppai Koozh recipe
In our home town, Aadi Koozh is served as a prasadham during Sundays in Amman temples. Fridays are usually allotted for doing “thiruvillaku poojas” or “thirumaangalya pooja”. On all Sundays of the Aadi month, people who have “venduthal” (a private commitment to God), demonstrate it by making this koozhu and giving it to all the people who visit the temple on that day and also we have “paal kudam” rally that begins during mid day and ends in the evening and after which we have “thee midhi” also. All Sundays will be like a “Thiru Vizha” during this Aadi month in my home town and I miss it really very much.

Aadi koozhu recipe
Usually this porridge is made using rice grits (arisi rava) and both the arisi rava and ragi are cooked separately and then mixed together. But in my home while making for breakfast, they also use either soaked sago (javvarisi) or cooked, mashed rice as a variant to break the monotony of arisi rava. But while making it as a prasadam during the month of Aadi, we use only rice.

Here I have used kodo  millet (varagu arisi) as it is already in the form of arisi rava and also I have used the pressure cooker as both the ingredients gets cooked together thereby saving time and in case if you are a beginner, it eliminates any doubts regarding finding out whether the ragi or the rice have cooked to perfection.

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July 16, 2014

Bread Channa Recipe | Healthy Snacks Recipes

Bread Channa Recipe
Bread Channa is an easy and healthy snack for both kids and adults alike. This can be easily converted into a Bread Channa Chaat should the craving hit you all of sudden. Whenever I make Channa Masala, this is the snack that my kids insist that I pack for them in their snacks box to school. Making this Bread channa is also an awesome and healthy way of using up any leftovers of both the bread and the Channa Masala.

I have 2 methods of making Channa Masala, one the North Indian version which does not have any coconut and one the South Indian, Kerala style Channa Masala with a ground coconut paste base in the blog. Both will go very well in this Bread Channa Chaat recipe.

Bread Channa Recipe
It makes a wholesome meal in itself that’s tastes awesome. You can send both the bread, channa and the chopped veggies all separately while sending it to school as its very easy to assemble even for the kids. I prefer using thick slices of bread as it does not get soaked up. I have used white bread slices here, but you can also use brown bread or multigrain bread slices for a healthier option. I have also used oil for toasting, but you can also use butter if you do mind the calories.

Bread Channa Chaat

Bread Channa Recipe

Prep time: 5 mins  |  Cook time: 10 mins  |  Serves: 2
Recipe Cuisine: Indian  |  Recipe Category: Snacks

Bread Channa Recipe


  • Bread slices – 4
  • Channa Masala Recipe – 1/2 cup
  • Onion, finely chopped – 4 tbsp
  • Coriander leaves, finely chopped – 2 tsp
  • Lemon juice – 1 tsp
  • Chaat masala powder – 2 tsp
  • Oil – 1 tsp


  1. Heat a tawa or a skillet and toast the bread slices till browned and a bit crunchy on both the sides. Drizzle oil around or you can apply butter on both the sides before toasting as well.
  2. Keep a toasted bread slice on a plate and top it up with channa masala.
  3. Drizzle lemon juice on top of the Channa masala. Sprinkle chopped onion on top and further top it up with chaat masala powder.
  4. Garnish with coriander leaves and serve it immediately.
Healthy Snacks Recipes Using Bread
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July 14, 2014

Guacamole Recipe | Avocado Recipes

Guacamole Recipe
Guacamole is an avocado based dip that originated from Mexico. It is used around the World across many Cuisines as a dip, salad and as a condiment that’s used for stuffing various meats as well. Guacamole is a dish that can be adapted and done in many ways with various seasonings of your choice based on your liking. Basically the Guacamole is very simple and easy to make and makes a great snack while watching T.V or reading books and you can be guilt free even if you binge on it.

Healthy dips using Avocado
After trying out many recipes with Avocado, this is the first time I’m making Guacamole and I loved it a lot.  I served it with Desi Punjabi Masala Papads and I must say it was one of the best snacks that I totally enjoyed having eaten in a long time that’s clean and healthy. Instead of frying the papads, I micro waved them for a minute. I still had some leftover Guacamole, so mixed it with my regular millet and enjoyed it as a salad for my lunch. The options of using Guacamole are plenty and once you start eating Guacamole, I’m sure you will be whipping it up once a week.

easy guacamole recipe

Guacamole Recipe

Prep time: 10 mins  |  Cook time: Nil  |  Serves: 2
Recipe Cuisine: Mexican  |  Recipe Category: Dips/Salad

Guacamole Recipe


  • Avocado, large – 1
  • Onion, medium – 1
  • Green chilies – 2
  • Lemon juice – 1 tbsp
  • Garlic - 1 clove
  • Coriander leaves – few sprigs
  • Salt – to taste


  1. Finely chop the onion, garlic and coriander leaves and keep aside. Slit the green chili into 2 length wise and remove the seeds. Mince the chilies finely.
  2. Cut the Avocado into two, remove the seed and scoop the flesh using a spoon into a mixing bowl.
  3. Add lemon juice to the pulp and gently mash the avocado using a fork.
  4. Add chopped onion, garlic, coriander leaves, chilies, salt to taste and mix well with a spoon.
  5. Serve immediately with a platter of Chips or Nachos.
  6. If serving later, cover the bowl tightly with a cling film and keep it refrigerated till serving.
healthy dip using avocado


  1. You can also add a tomato. Make sure that you remove the seeds before chopping it and adding to Guacamole.
  2. Adjust the seasoning according to your taste buds.
  3. Do not skip the lemon juice, it is not only for adding taste but it also prevents the avocados from blackening due to oxidization.
Guacamole Recipe
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July 12, 2014

Indian Food Bloggers Meet - 2014

When I used to read about the Blog conferences that were held in U.S, I used to go so green with envy. I wished there was one that I could attend, if a conference like that was conducted in India as well, especially for Food Bloggers and I think my prayers got answered finally. I’m so excited to be going to the Indian Food Bloggers Meet that is going to be held in Bangalore on August 1st and 2nd, 2014 which is a first of its kind in the country organized collectively by a group of bloggers.

I’m also excited to be meeting the bloggers,whose blogs I love reading. Isn't it great to put a face to the blogs you love and meet the very blogger in person? Some of the topics that will be covered in the meet by noted bloggers who are expert in the fields are:
  • Food Styling
  • Food Photography
  • Food Writing
  • Cookbook Publishing
  • SEO & Social Media Marketing
  • Wine Appreciation
oh wait and an Exclusive Book Launch — Harper Collins, launching their new cookbook Spice Sorcery, by Husna Rahman, with a chance to talk to the author and grab your very own copy!

And a session with Chef Jolly giving a live demonstration of the KitchenAid Stand Mixer, Cordless Pro Line Hand Blender and Food Chopper at work, while he whips up some of his favorite recipes.

And a lot more in store for all the bloggers who will be joining the meet. Care to join the fun, get yourself registered here as only a few days and seats are left.

Meet you all there and hopefully soon, I shall also be writing another post about my experience at the meet.
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July 10, 2014

Palakottai Vadai Recipe – Jackfruit Seed Fritters | Palakottai Recipes

These palakottai masala vadai or Jackfruit seed fritters are so aromatic,crisp and makes a perfect tea time snack. Right from childhood, I’ve always loved palakottai and try to use it a lot during the jack fruit season. I always keep a watch for palakottai seeds packet whenever I go for veggie shopping. Other than this Palakottai poriyal and Palakottai Poricha Kootu, we at home love eating it in the form of vadai (fritters) as well. It tastes very much like the masala vadai but slightly differs texture wise and I’m sure you will love the nutty taste of this vadai as well.

jackfruit-seed-fritters-recipeThis vadai was first introduced to us in Trichy by our Muslim friends, As my Grandparents lived in an integrated community comprising both Christians and Muslims, we got to taste the best of all the worlds. This is made by the Muslims there who came and settled from Panrutti which is known for cashew nuts and Jackfruit trees. They mostly made this for Iftar to break the routine of serving medhu vada during Ramzan period and on other days as a side dish to go with rice.


Palakottai Masala Vadai Recipe

Prep time: 15 mins  |  Cook time: 30 mins  |  Makes: 12 to 15
Recipe Cuisine: South Indian  |  Recipe Category: Snacks



  • Chana dal (Bengal gram dal / kadalai paruppu) – 1 cup
  • Palakottai (Jack fruit Seeds) – 20
  • Onion – 1
  • Green chili – 2
  • Whole dry red chilies – 3
  • Fennel or Aniseeds – 1 tsp
  • Ginger – 1/2 inch piece
  • Curry leaf – 1 sprig
  • Salt – to taste
  • Oil – to deep fry


  1. Wash and soak channa dal in water for one hour.
  2. Cut the palakottai into 2. Peel the outer thin white skin. Pressure cook palakottai in enough water with 2 pinch salt till soft. I cooked for 3 whistles. Drain water completely and transfer to mixer jar or food processor.
  3. To this, add ginger piece and grind it to a smooth paste without adding any water and transfer to a mixing bowl.
  4. Drain and grind the channa dal to a smooth paste without adding any water and transfer to the mixing bowl. You can first grind the palakottai and then grind the chana dal in the same jar.
  5. Chop the onions, green chili, curry leaves finely and add it to the ground pastes.
  6. Add fennel seeds, salt, mix well and make small lemon sized balls and keep it ready.
  7. Heat oil in a deep frying pan and when it is hot enough, take each ball, flatten slightly between both your palms and gently drop into the hot oil. Cook 3-4 vadais at a time and do not fill the whole pan with the fritters.
  8. Cook till golden brown and drain on a kitchen paper.
  9. Serve hot with tea or coffee.


  1. Do not grind the both palakottai and chana dal together. The palakottai’s texture is a bit sticky and the texture too will vary. So grind both separately.
  2. You can also add garlic while grinding if you want.
  3. Make sure that you cook the vadais over evenly hot oil as it will darken quickly and get burnt when cooked in very hot oil.
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