Happy VISHU folks !!!

For those of you who wonders what VISHU is , here is a small write up.

I belong to kerala ( a state in India ), Known as Gods own country on earth !! Vishu marks the New year for us, and the beginning of a new season for cultivation. Vishu is celebrated with much fanfare and vigor in all parts of Kerala. we burst crackers , the elders give us ‘vishu kaineetam’ (the tradition of giving money to the younger ones, it might be just a single coin or a 1000 rupees ,both considered to be blessings and supposed to bring in wealth for the whole year) , Vishu pudava (We buy new clothes for vishu ) , the Vishu feast or ‘Vishu Sadhya’ and Vishu kani ( the first thing we see in the morning )

Cassia fistula, also known as the golden shower tree.
Cassia fistula, also known as the golden shower tree.

The most important event in Vishu is the Vishukkani, which literally means “the first thing seen on the day of Vishu after waking up”. The Vishukkani consists of a ritual arrangement of auspicious articles intended to signify prosperity, including rice, fruits and vegetables, betel leaves, arecanutmetal mirror, yellow flowers called konna (Cassia fistula), holy texts and coins, usually in the prayer room of the house. This is arranged the night before Vishu and is the first sight seen on Vishu( source : wikipedia)


All my life , my Vishu kani has been my MOM ❤ .she used to close my eyes with hands to take me to the pooja room , but I always made sure , that she is the first one I see on vishu 🙂 . My years had always been splendid 🙂 , This year after marriage ,I am the one who is supposed to make all the arrangements, and I miss my mom,and all the fun i had back home 😦

Moving onto the Vishu feast or sadhya , it consists of a variety of side dishes, around 24 or more depending on how elaborate its made Finally,.Desserts named payasam would be served,the most important and my favorite being PALADA .no matter how full i feel,i will always have room for a glass or two of this yummy dessert ! In our place thrissur,vishu katta is also made , a rice cake made of coconut and salt, eaten with jaggery syrup or mango curry. I will be posting the recipe of all these soon 🙂

This palada pradhaman recipe is a no fail recipe,that i have made numerous times following the instructions from Pazhayidam Mohanan Namboothiri , a person who aced the taste of sadhya preparation across the globe.


Recipe source : Pazhayidam Mohanan Namboothiri

Serves : 5


  1. 2 tablespoon Ghee + 1 teaspoon for preparing Ada
  2. 5 liters water + 1 liter for preparing Ada
  3. 2 liters Milk
  4. 200 grams Ada (small variety of rice ada)
  5. 400 grams sugar (reduce to preference)
  6. half tin (200 grams) Condensed milk / milk made –– optional, but recommended
  7. OR  300 ml Evaporated Milk


  1. Preparing the Ada – heat a liter of water in a saucepan, bring it to boil. switch off the flame and add Ada to it, leave covered for 20 minutes, Now drain of the water and let stand for few minutes. Lightly roast this Ada with a teaspoon of ghee ( until a faint pink color).Set aside.
  2. In a deep pan with thick bottom, heat the Ghee.
  3. Once the ghee is hot, add 1.5 liters of water and let boil.
  4. Now add in the milk and a few teaspoons of sugar and stir until it comes to a rolling boil.
  5. Simmer the milk mixture until it reduces to around half the initial volume ( around 2.5 liters) and attains a pinkish color.
  6. Tip in the prepared Ada to milk and let boil until the Ada is thoroughly cooked.
  7. Now add in the sugar , little at a time while still stirring the mixture.
  8. Finally, add in the condensed milk/Evaporated Milk and cook for 2 minutes.
  9. Your Luscious Palada Payasam is now ready to be served Hot or chilled.


  1. Paalada pradhaman is a very sweet dessert, you could reduce the sweetness to suit your taste.
  2. The authentic recipe does not use any nuts or raisins, but you can add if you prefer.
  3. The key to obtaining the light pink/rose color is letting the milk simmer in medium low heat for long
  4. Using milk maid is purely optional, but it gives a rich taste.
  5. If you are using homemade ada, there is no need of pre preparation, just add it as said in the recipe.
  6. Make sure you are stirring the milk at regular intervals,or it may stick to the bottom.
  7. Serve with pazham and pappadam .aka – banana and papadom 🙂


HAPPY VISHU to everyone who celebrates !

Post your comments about the recipe and pictures of your sadhya on the blogs facebook page 🙂 or below

LOVE ❤ (1)

Orange & Chocolate Chips Pound Cake

Orange & Chocolate Chips Pound Cake


We woke up last Thursday to a low beam sunlight peeping in through our large glass balcony door, unlike other days when I would be forced to wake up by the bright sun . I was happy , thinking it was one of those cozy foggy days that had returned . I opened up my balcony to let in some cool breeze , but alas !!! it was a dust storm that had engulfed the whole of the gulf region. PHEWW !!! I somehow closed the door to find that everything inside the room has been covered with a film of dust , including  ME !!! I had a real hard time cleaning up the mess L . The weather here is so unpredictable! The weather all across the globe is quite topsy turvy these days .The UAE and other gulf countries had experienced  a frightening Dust and Sand storm and the visibility had even come down to 100 meters’  .That meant , we had to cancel our weekend plans and stay back home for the whole day .

Even after all the extra work that the storm gave me , I was pretty happy thinking about getting a whole weekend to stay at home with my love ❤  .And baked a cake to celebrate the weekend !!!  Im one of the kind who bakes a cake any time im happy ( read as happy , sad or emotional 😛 ) . Baking is like a therapy , except for the clean up !


I have been having this cake in mind for a long time now , but then every time I was bitten by the lazy bug, now I did not have any other option that staying in .So I baked this light , moist , flavorful cake and instantly fell in love with it . There was an ‘explosion of Orange flavors’ in every bite and it lingers. Try it and you’ll fall in love too ❤

This  is a Martha Stewart recipe , I substituted with oranges in the recipe ❤


Orange & Chocolate Chips Pound Cake


  1. 1 cup (2 sticks) unsalted butter, softened, plus more for pan
  2. 3 cups all-purpose flour (spooned and leveled), plus more for pan
  3. 3/4 cup low-fat buttermilk
  4. Zest of 2 medium oranges, finely grated
  5. 1/3 cup freshly squeezed Orange juice
  6. 3/4  teaspoon salt
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 2 cups sugar (I added 1 ¾ cups since I prefer it less sweeter)
  10. 5 large eggs
  11. 1 cup chocolate chips ( more if desired )


  1. Preheat oven to 180C (350F ), with rack in lowest position.
  2. Butter and flour two medium load pans. ( you could use any pan )
  3. In a small bowl (or liquid measuring cup), combine buttermilk with Orange zest and juice.
  4. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  5. With an electric mixer, cream butter and sugar until light and fluffy.
  6. Add eggs, one at a time, beating well after each addition.
  7. Fold in the flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; combine just until smooth (do not over mix). ( you can use the mixer at low speed for this step ) .
  8. Add in the chocolate chips and fold in lightly
  9. Divide batter evenly between pans; smooth tops.
  10. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (cover with foil if browning too quickly).
  11. Cool 15 minutes in pan. Turn out cakes onto a rack .


  1. This recipe can be easily halved, I did that !
  2. You can make your own Butter milk at home by combining 1 cup or milk with a tablespoon of vinegar or lime juice. Let stand for 10 minutes, you will see curdled bits in the mixture, And your home made butter milk is ready.
  3. Take care not to over mix the cake batter to get a light and fluffy cake.

You may want to check another easy cake recipe here .

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I am A PURE NON VEGETERIAN !!! Did you hear that , please don’t mistaken me to be a die hard fan of vegetarian Biryani , BUT this is the only recipe that is an exception J . From my childhood ,none of my weekends ended without having a Biryani , I mean anybody at my home couldn’t recognize a weekend until we have had a filling Biryani for lunch.I guess most of the house holds in the middle east has that tradition of making one on a Friday ❤ . My younger sister was one adamant kid ,whatever may be the circumstance, when weekends fall on our fast days ( on our festivals we don’t eat any meat as a ritual )  my mom obviously cooked the vegetable Biryani , what ever it is it should be a Biryani was our motto ! She used to prepare a kerala style vegetable Biryani those days, that had toppings of ghee fried bread pieces like croutons,assorted nuts and raisins,apricots and pineapple pieces.I’ll type it down for you guys another time,that is a special one with moms love <3.

When I started cooking on my own , I started exploring more options in Biryani and ended up with this Hyderabadi Vegetable Biryani recipe by chef Harpal Singh. He is one chef who I trust the most for his authentic recipes and the way he presents let us all cook the recipe for sure.

Hyderabadi biryani originated after blending of Mughulai and Telegu cuisine in the kitchens of the rulers of the historic Hydrabadi state.It is one of the most popular Biryani down south after thalassery Biryani in kerala ❤ . Don’t fret at the long list of ingredients , its so easy to put together.

The layered fragrant rice with fried onions, mint, vegetables, sealed and cooked ‘dum’ style. This is bound to be a Gem at your next dinner you host !



Adapted from : chef harpal singh’s recipe to suit my taste



 The Rice:

  1. 3 ½ cup basmati rice (soaked in water for 30 minutes )
  2. 4 green cardamoms
  3. 1 black cardamoms
  4. 2 cloves
  5. 1 inch cinnamon
  6. 2 bay leaf
  7. 10 pepper corns
  8. 1 teaspoon caraway seeds/ shahi jeera
  9. Water ( as per instructions on the packet to boil rice )
  10. salt

The Vegetable Gravy: 

  1. 1 teaspoon caraway seeds/shah jeera
  2. 1 tablespoon oil
  3. 1 carrot , diced
  4. 2 medium potatoes, diced
  5. 1 cup cauliflower florets
  6. ½ cup Green peas
  7. ½ cup chopped French beans (cut to ½ inch pieces)
  8. ¼ cup fenugreek leaves / 2 teaspoon kasuri methi
  9. 1 inch piece ginger, julienned
  10. 2 green chillies,slit
  11. 1 ½ teaspoon ginger garlic paste
  12. ¼ teaspoon turmeric powder
  13. 1 teaspoon red chili powder
  14. 1 1/4 cup yogurt/curd
  15. 1 teaspoon garam masala powder
  16. ½ teaspoon of cardamom powder
  17. 1 tablespoon ghee
  18. 3 stalks mint leaves
  19. Salt
  20. 3 large onions( thinly sliced and fried to golden)

Herbs and Spices for the assembling:

  1. ½ cup chopped coriander/cilantro leaves
  2. ½ cup mint leaves
  3. a few saffron strands ( soaked in warm water/milk)
  4. ½ teaspoon kewra water / rose water (optional)
  5. A pinch of orange food color ( optional)
  6. 1 tablespoon ghee
  7. A few pinches of garam masala
  8. Fried cashew nuts and raisins, finely chopped pineapple bits ( optional , I haven’t used it here)


  1. Heat 2 tablespoons of oil in a wok / pan,add shah jeera and let it splutter.
  2. Add in the carrots , potatoes and cauliflower florets to it. sauté them for 3 minutes.
  3. Add in the fenugreek leaves /kasuri meethi and mix.
  4. Tip in the ginger garlic paste, slit green chilies and the julienned ginger.
  5. Now add in the red chilli , turmeric powder and salt. Turn off the heat.
  6. Add the French beans and green peas to it. ( if you are using frozen green peas, add it just before assembling the Biryani)
  7. Mix in the yoghurt/curd to the vegetables.
  8. Add half of the fried onions to this mixture. leave it to marinate until you cook the rice.
  9. TO COOK THE RICE – bring water to a rolling boil , add in all the whole masalas mentioned under the ‘ingredients for rice’ , check for salt , and then add the rice.
  10. cook the rice just until its done 70 percent and drain.( rest would be done during the ‘dum’ process )
  11. TO ASSEMBLE AND DUM – into a thick bottom vessel / clay pot , add in the prepared vegetables.
  12. Above this add half of the rice, sprinkle half of the saffron – milk mixture , coriander, mint leaves , half of the left over fried onion , pinches of garam masala , kewra/rose water , fried nuts and raisins , pineapple bits and a teaspoon of ghee.
  13. Layer rest of the rice over this and top it up the rest of the ingredients in same way above.
  14. If you are using food colour , add it with 2 teaspoon of the rice and sprinkle on top.
  15. Cover the top of the vessel with an aluminum foil and place a tight lid over it. Alternatively you can seal the ends of the lid with maida dough to trap the steam within or place a vessel with boiling water in it,above the lid.
  16. Place this for ‘dum’ over high heat for 3 minutes and then reduce to low and continue to cook for 12 minutes.(Note : if you are using a vessel that does not have a thick bottom , place it over a frying fan and then do the heating.
  17. Open the vessel after few minutes , and feel the aroma that wafts into the air !!!
  18. serve with raitha, pappad ,pickle,salan or any other side dish of your choice.




please leave your comments and suggestions below. I f you try out any recipes from my blog please send me the images , i will be happy to  publish them on the blogs facebook page.



Another special post on a very special day of my life. Two years ago, I got engaged to the most amazing man in the universe , my hubs <3.  It’s been two years since we stepped into a committed relationship and the day still remains fresh like it happened yesterday.


Im posting the recipe of his favorite Rasgulla here. It is a sure shot perfected recipe to this spongy goodness, since I cant even tell you how many times I’ve made it.It is a sweet dessert originally  from bengal , but a staple of my home 🙂



For the paneer

  1. 1 liter cow’s milk
  2. 4-5 teaspoons of curd/yogurt ( may require more or less) , alternatively you can use 2 tablespoon of lemon juice.

For the sugar syrup

  1. ¼ + ½ cup of sugar
  2. 41/2 – 5 cups of water ( depending on the pot you use to prepare rasgullas in)
  3. 1 teaspoon of cardamom powder
  4. 1 teaspoon of rose water/ kewra water / few drops of rose essence
  5. Saffron strands , Rose petals , pista flakes to decorate ( optional)


  1. Boil the milk to a rolling boil on medium heat , simmer and add a tablespoon of yogurt at a time to the milk and stir, repeat this until the milk curdles ,and the whey and solids separate.
  2. Line a colander/strainer with a cheese cloth/cotton cloth and strain the separated milk to collect the solids (paneer).
  3. Knot and squeeze out the water, hang it for 10 minutes to drain excess water.(note that the chenna you get should be dry enough and very lightly moist)
  4. Knead the chenna with the heels of your palm for 8 – 10 minutes to bring it together like a dough, it is ready when it becomes oily. ( this step is really important, or else the rasgullas will disperse in water )
  5. Pinch off small balls (around 8 – 10) from the dough, make sure there is no cracks on the balls.
  6. While you make balls, heat up a vessel with ¼ cup sugar and water ,bring it to a rolling boil and add cardamom powder.
  7. Drop the chenna balls into this , cover and cook until done( it will take around 15+ minutes).Make sure the balls are not over crowded in the vessel , as the balls expand a little while cooking.
  8. Check for the doneness of the rasgullas by dropping them into a clean bowl of water,its done if its sinks to the bottom. If its Floating on the surface cover and cook until done.
  9. Once done , place all the cooked rasgullas in a clean bowl of water.
  10. Add the remaining ½ cup of sugar to the sugar syrup used to cook the rasgullas and let dissolve.add the rose water / kewra water /rose essence /saffron once the syrup is cool.(you could use more sugar,if you want it even more sweeter)
  11. Lightly squeeze the rasgulla balls and add to the cooled syrup.
  12. Leave it in the syrup for a couple of hours to absorb the sweetness. serve chilled !

PicMonkey Collage




  1. All the flavoring ingredients, sugar can be altered according to your taste.
  2. Make sure you knead the dough well , or the chenna scatters in the syrup while cooking.




Please leave your valuable comments,suggestions below. Thanks for your time.

Moms favorite Chocolate Truffle Cake


Here’s wishing all my lovely ladies a very happy women’s day !!!

Like every other kid , My mother has always been my biggest inspiration in life and still is 🙂 . i dedicate this post to the most wonderful women in my life.

Mom, I look at you
and see a walking miracle.
Your unfailing love without limit,
your ability to soothe my every hurt,
the way you are on duty, unselfishly,
every hour, every day,
makes me so grateful
that I am yours, and you are mine.
With open arms and open heart,
with enduring patience and inner strength,
you gave so much for me,
sometimes at your expense.
You are my teacher,
my comforter, my encourager,
appreciating all, forgiving all.
Sometimes I took you for granted, Mom,
but I don’t now, and I never will again.
I know that everything I am today
relates to you and your loving care.
I gaze in wonder
as I watch you being you –
my miracle, my mother.

I thought I will share the recipe of chocolate truffle cake that I made for my angel moms birthday the last time .

It was a cake that was made in a jiffy and frosted on the same day , in between my exams.  This decadent cake is my moms favorite. So here’s the recipe of this easy cake that even a beginner with zero baking experience could try out with basic ingredients . I got the chocolate cake recipe from here .

 Ingredients  ( 16 serves )

  1. 2 cups sugar
  2. 1-3/4 cups all-purpose flour
  3. 3/4 cup Cocoa powder
  4. 1-1/2 teaspoons baking powder
  5. 1-1/2 teaspoons baking soda
  6. 1 teaspoon salt
  7. 2 eggs
  8. 1 cup milk
  9. 1/2 cup vegetable oil
  10. 2 teaspoons vanilla extract
  11. 1 cup boiling water


  1. 200 grams of cooking chocolate chopped
  2. 100 Ml of milk cream

Instructions – for the cake

  1. Heat oven to 180°C. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes or hand mix to combine well. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

 Instructions – for the Ganache

  1. place chocolate in a small bowl. In a small saucepan, bring cream just to a boil.
  2. Pour over chocolate; whisk until smooth.
  3. Cool, stirring occasionally, until ganache reaches a spreading consistency.

To assemble the cake

  1. Place one cake layer on a serving plate; spread with half of the ganache over it.
  2. Place the next layer over it and Top with the remaining ganache and spread over top and sides of cake. Decorate to your liking.
  3. Store in the refrigerator.


  • Mix the dry and wet ingredients in different bowls before you combine them together
  • Try not to over mix the cake batter, just stir lightly until the dry mixture gets incorporated into the wet ingredients.
  • Do not melt the chocolate directly on heat , always add hot cream to the chopped chocolate
  • Try not to get any water droplets into the melted chocolate – it may seize and become lumpy and unusable.
  • You may brush sugar syrup in between the cake layers if you want the cake to be moister. Recipe for Sugar syrup – add ½ cup of sugar to ½ cup of water and bring to boil. Use when cold. You can flavor the syrup with any flavorings of your choice.
  • You could use a ready made chocolate cake mix to make the sponge cake and top up with the ganache if you want to make it easier.





An off day demands for a  piping hot evening tea with a yummy bite . It is  special to us because that is the only day when i have my hubs to share a cup of tea in the evening , all other days he shares it with his work desk ( hmmm, SIGH !  ). I usually make a nice snack in the weekend (the only day i fry anything,if at all.Im kind of phobic to frying ! ).The potato cheese balls are a favorite of us , potato is his and the gooey cheese is all mine 🙂 . The calorie load is all forgotten.And if its a cold / rainy day , it becomes more tasty.

Aaahh ! the hot gooey cheese , the crunchy coat and the soft mashed potatoes…mmm…bliss !

You could even make them up the previous day and refrigerate until frying.So grab up the ingredients and roll a few of these to fry 🙂

see how cheeesyyy it is
see how cheeesyyy it is…gooey…

Here is the recipe.



  1. 3 large potatoes boiled, peeled and slightly mashed
  2. 1 large onion finely chopped
  3. 3 green chilies finely chopped
  4. 2 inches of ginger finely shredded
  5. 1/4 cup of coriander leaves chopped
  6. 1 cube of seasoning /stock cube (Chicken/vegetable)
  7. 1 cup boiled and shredded chicken (optional)
  8. ½ cup cheese preferably mozzarella (shredded or cubed)
  9. 1 egg lightly beaten OR 2 tablespoon of corn flour mixed in water to make a slurry to dip
  10. 2 cups of bread crumbs
  11. Salt to taste
  12. Oil for frying

NOTE : the amount of cheese, chilies and ginger can be altered to taste.


  1. Combine chopped ginger, onion, green chilies, mashed potatoes, (chicken if using) and coriander leaves.
  2. Powder the seasoning cubes, add to the above mixture and mix lightly until it comes together to form balls.
  3. Check for seasoning, add salt if necessary. (Please note that the cubes are already salted)
  4. Now , take around 2 tablespoon of mixture in your palm and form a disc , place a teaspoon of the shredded mozzarella cheese OR a cube of the cheese in between and cover them up to form a round ball and repeat until all of the mixture is over.
  5. Dip these balls in the egg or corn flour slurry, and then coat well with bread crumbs. Repeat until all of them are done (This step may be repeated if you want a thick coating)
  6. Place these balls covered in the freezer for 10 minutes, to make it firm to handle and avoid breakage.
  7. Fry them until golden on medium high heat for a few minutes. (NOTE: you just want to get the coating to be crispy and golden since all the ingredients are precooked)
  8. Serve with tomato ketchup or  any dip of your choice.






I have a handful of newlywed  friends who just entered into the world of cooking and struggle to get their cooking sleeves on while managing a full time job. So I’ve decided to post a few easy dishes that gets done in a breeze without much fuss .So here’s starting it with a humble ‘ BEETROOT  PACHADI ‘ in my MOM’s way. The traditional ones use coconut, and includes a little more of cooking,But this recipe has no coconut !  I said you this is an easy breezy one .

This is one of the main  side dish in ‘ Kerala sadhya’  (which looks bright when served among all dishes and make the whole platter a visual treat  ) ,  where most of the sides would be prepared with coconut, this is an exception in my menu .  You could use this as a side for roti or stuffed parathas too. I even have it on its own , this dish harmonizes savory, sweet and sour flavors with the use of beetroot , chilies and yoghurt.

A few facts : Beetroot has been gaining in popularity as a new super food . One cup of raw beets contains 58 calories, 13 grams of carbohydrate (including 9 grams of sugar and 4 grams of fiber) and 2 grams of protein. It provides 1% of daily vitamin A needs, 2% of calcium, 11% of vitamin C and 6% of iron. Beetroot is a rich source of folate and manganese and also contains thiamine, riboflavin, vitamin B-6, pantothenic acid, choline, betaine, magnesium, phosphorus, potassium, zinc, copper and selenium.

On to the recipe now


 Cooking time : 5 minutes

Serves : 2


  1. ½ cup shredded / thinly sliced beetroot
  2. 1½ cup yogurt/curd ( beaten)
  3. 1 teaspoon finely chopped ginger
  4. 1 teaspoon finely chopped green chilies
  5. Salt to taste

For tempering

  1. 1 teaspoon coconut oil
  1. ½ teaspoon mustard seeds
  2. ½ teaspoon fenugreek seeds
  3. 3 dried Whole red chilies
  4. 2 stalks Curry leaves


  1. Heat oil in a pan , once hot ,add mustard seeds,and fenugreek seeds.Allow to splutter.
  2. Add in the curry leaves and red chilies and fry for a few seconds.
  3. To this tempering , add in the ginger and green chilies and sauté for a minute.
  4. Tip in the shredded beetroot to it and sauté for a few minutes until done.
  5. Cool the mixture for 5 minutes.
  6. Add it to the beaten yogurt and mix well .(NOTE : the yogurt might curdle if the mixture is added while still hot )



CUSTARD FLAVORED OATS – dessert for breakfast?

2015-02-24 08.11.26


Oats is known to be an epitome of HEALTHY FOODS,i do not know if it’s still healthy with all the process it goes through before we have it on our hands.But whatever,it comes to a rescue when I want a quick breakfast…BUT im not a fan of oats,to be frank 😦 . I remember my dad having oats porridge for breakfast for many years,since he leaves to office early morning.

So this recipe comes to my rescue when I have no other option than to have DESSERT eh , I mean OATS 🙂 I mean how could I not call such a beautiful breakfast as dessert ? 🙂 You could add all of your favorite fruits,nuts,dates syrup,honey or what ever  you feel like.its so forgiving that it accepts everything you add in.You cannot even call it a recipe and its so easy to put together.This would be a great way to make your kiddos have oats !


  1. 2 tablespoons quick cooking oats
  2. milk ( as required – around 1 cup )
  3. water ( as required – around 1 cup)
  4. 1 tablespoon of custard powder
  5. 1/4 cup of cold water to mix in the custard powder
  6. Any cut fruits and nuts of your choice
  7. sweetener – honey , sugar ,dates syrup , maple syrup ( optional)


  1. add the oats to enough water in a sauce pan and cook until done.
  2. add in the milk to this cooked oats ( i add milk this way so that oats doesn’t become sticky)
  3. mix custard powder with cold water and add it to this mixture while still on heat,stir quickly,cook until you reach the required consistency.
  4. serve with fruits ,nuts,sweetener of your would actually taste like you are having a fruit custard for breakfast but with oats sneaked in 🙂


Sqwaak  Sqwaak…

A high pitched noise rammed into my ears as i was lazily spending the afternoon sharing the joy of  our INDIAN cricket teams win over  South Africa making a history with my folks.As usual i thought it would be one of those crazy college guys making way for their cars.But the sqwaak came in again,closer this time  !!

I was a little intrigued by the sound,which was pretty unfamiliar to me.But that was a sight of beauty waiting for me in my tiny balcony 🙂 . it was a Red Sun Conure parrot with a bright red,yellow,orange and a tinge of blue here and there,which had come in to nibble on the pulses and water i had kept for the birds on the rails.i quietly stood there watching the Li’l guy , so that it could have its feed.I even tried to capture a picture for you guys,but at the click of the camera,it flew away 😦 sad ! But im leaving my balcony open just in case he returns ! (hope so )

here is a picture of the kind of  the ‘birdie guest’ i had home this evening ( obviously not the same one,he flew away before i could click)

a google image of the RED SUN CONURE PARROT
a google image of the RED SUN CONURE PARROT


Coming back to the recipe of PALAK CHICKEN  PAKORA / PAKODA /BAJJI ( as we call it in my native place,kerala).If you had read my previous post ,you would have got a hint that heat waves had started to hit UAE ,but then again,the weather here is unpredictable !! There was sandstorms and rain yesterday ! and its pretty cold today 🙂 and the cool weather calls me to settle down with a piping hot cuppa of ‘masala chai’ and bajji ….


so here is the recipe of the easy,tasty ,crispy spinach and chicken fritters .


  1. 1 cup palak (spinach) chopped
  2. 1 cup coarsely shredded cooked chicken ( i had used left overs from my chicken curry)
  3. 1/2 cup gram flour
  4. 1/4 cup rice flour
  5. 1 teaspoon grated ginger
  6. 1 onion finely chopped
  7. 1 stalk curry leaves
  8. 1 teaspoon minced coriander leaves
  9. 1/2 teaspoon turmeric powder
  10. 1 teaspoon chilly powder
  11. a generous pinch of asafoetida / hing
  12. water( a few teaspoons,just enough to make a thick batter)
  13. salt to taste
  14. 1 teaspoon + Oil to fry

The ingredients can be altered as per your taste.this is just a rough estimation.


  1. Mix together palak,chicken,ginger,onion,curry leaves and coriander leaves.
  2. Now add in the gram flour,rice flour ( this makes them crispy),chilly powder,turmeric powder,hing and salt.
  3. mix this well and Slowly add in a teaspoon of water at a time( The onion and spinach would release enough water) to form a thick batter.
  4. In a pan ,heat oil.Now add in a teaspoon of the hot oil into the batter and mix.(This makes the fritters absorb less oil when fried)
  5. Add a spoonful of the batter into the oil.
  6. fry on medium low flame for a minute  and then turn over with a slotted spoon.
  7. continue to fry until crisp and golden.
  8. Once done,remove them with a slotted spoon and drain on paper towels.
  9. serve hot with your favorite cuppa.


  1. Take care not to add more water,as it may result in soggy and oily bajjis.
  2. In case you added more water than required,you can always add more rice flour or gram flour to the batter.
  3. Do not over crowd the pan while frying.
  4. Always fry in medium low heat,or the fritters would be burned and uncooked.






20150221_123125With this latest heat wave , I had planned to indulge in frozen goodies ,  I very well know the ice cream stores are going to stock up my favorite ‘Cookies N Cream’ ice cream, and I’ll bring them home with guilt. But I took a step ahead of them !!

I made my cookies N cream at home !! J how does that sound ? You know how much sugar you put in, No preservatives , No additives , you make a small quantity ,have them and think no more (since you don’t have any left ,sad ,but it’s a good thing when all you want is portion control )

Cookies N Cream’ are just about the creamiest, dreamiest ice cream on the planet with its creamy smooth sweetness and crunchy chocolate cookies strewn in every spoon !!!

I warn you these are pretty addictive! (Disclaimer : I am not to be held responsible for your over indulgence !!)

And the best thing is ,You do not require an ice cream maker, they are Eggless, No churn , No milkmaid ,its  so easy ,uses just a handful of ingredients and you have your fabulous  home made ice cream.You have your favourite cookie in it + the smooth cream ……mmmmm….yummmm… im keying this recipe while I dig into this awesome bowl of goodness ❤ .want some ??


So what are you waiting for? Grab your Oreo’s and start bashing them up 🙂


  1. 20 Chocolate cookies / Oreo crushed to medium sized chunks ( you could use more )
  2. 2 cups chilled heavy cream(35% )
  3. ¼ cup milk
  4. 3/4 cup icing sugar/powdered sugar ( more if you want it sweeter )


  1. Pre freeze the whisk attachment and bowl that you are using to whip the cream.
  2. Combine the cream and sugar in the bowl, now whip it up on high speed until thick and soft peaks appear.
  3. Add in the milk little at a time and fold in.
  4. Now add in the crushed oreo’s and carefully fold in lightly, without breaking the whipped cream..
  5. Cover and chill for at least 2 hours or until set.



  1. Crush your Oreo’s, by placing them in a zip locked plastic bag and bashing them with a rolling pin or with your hands.
  2. i left some just broken half because i like chunks of cookies in my ice cream.
  3. Take care not to over beat the cream,else it will turn to butter and become unusable for the recipe.

whipped cream with soft peaks
whipped cream with soft peaks




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