Sunday, March 30, 2014

Potato Peas Omelette

Today I am posting a healthy as well as easy evening snack recipe... Normally my kid don't trouble me much while eating... I strongly believe that by forcing we cant make the kid to eat... either they will start hating that item or start troubling for eating itself... I always try to make the food as per her taste and preference only. That is less spicy, less oil and colorful. It doesn't mean like I always succeed feeding her...Sometimes it is depending on her mood also. She used to say a very strong 'no' too. This time she said no for Egg during lunch. I didn't want to force her really, but its been a week since she had egg. When I was thinking how to make her eat, this idea came .

"Potato Peas Omelette"...  it was really not looking like an omelette. When i served this to my daughter by seeing the shape, she asked, "Is this a pizza?". I had no other option than saying "YES"... She happily finished her plate without asking furthermore questions.

Here is the simple recipe.

Eggs -2 nos
potato - 1 medium
Green Peas -1/2 cup (fresh or frozen)
Mustard seeds - 1/2 tea spoon
Urad daal - 1/2 tea spoon
Turmeric powder - 1/8 tea spoon
Chili powder - 1/8 tea spoon
pepper powder - 1/8 tea spoon
salt - to taste
Oil - 3-4 tea spoons
curry leaves, coriander leaves - few (optional)


1. Chop the potatoes and keep ready.
2. In a pan/kadai, heat 2 tea spoons of oil , once heated, add mustard seeds, urad dal, curry leaves one by one.
3. Then add potato pieces and saute for 2 mins.
4. Add, green peas, salt, chili powder, and turmeric powder and saute until the veg is cooked. Close with Lid for quick cooking.
5.In the mean time, in another bowl, beat both the eggs well.
6. When the veggies are cooled down, add them to the beaten egg. Add pepper powder and mix.
7.Heat a pan / tawa, once heated, pour a big spoon of egg, veggie mix. Cook on both sides.
8. Cut them into four pieces or serve as it is.

Healthy and tasty potato peas omelette is ready to enjoy.. :)

It can be done even with other veggies too. The choice of veggies are purely our choice only. Can be done with leftover veggies (porial) too.
Chopped Onions also can be added while sauteing veggies.

Linking this recipe to #recipeoftheweek | A Mummy Too

Linking to Dish it Out hosted by Full Scoops and organized by Vardhini of Cooks Joy

Wednesday, March 26, 2014

Veg Fried Rice

Most of the Sundays, I used to prepare Egg or Veg fried rice. It goes well with just a tomato ketchup also. It will be easy to make as well as, gives the satisfaction of a special meal on Sundays.
Last Sunday I was thinking to make something simple and thought of having some rest... But after seeing my G+ family's Sunday menu pictures, I was tempted and ended up making the Fried rice and gobi 65.

Here is the simple Recipe I follow, It is less spicy, you can add more pepper or a tea spoon of green chili sauce or even chopped green chilies while sauteing onions.


basmati rice (cooked) - 2cups
Veggies - 2 cups (carrot,beans, green peas combined, carrot beans finely chopped)
Onion - 2 table spoon (finely chopped)
Garlic - 1 table spoon (finely chopped)
Spring Onion (White part) - 1 table spoon
Spring Onion  (green part) - 2 table spoon
soy sause - 1/2 tea spoon
Pepper powder - 1 tea spoon
salt - as per taste
Oil -4 to 5 Tea spoons


1. Soak Basmati rice for minimum of 30 mins, cook it fluffy, sprinkle a tea spoon of oil and keep aside.
2. In a Pan or Kadai, heat 3 tea spoons of oil, once heated, add the garlic, onion and spring onion white part.
3. Once the raw smell leaves, add finely chopped beans first and saute, after two minutes add the remaining vegetables and a pinch of salt then saute well.
4. Close the lid and simmer the flame, let the veggies cook well.
5. Once the veggies are cooked, add the cooked rice and mix gently.
6. When the veggies and rice are mixed, add the soy sauce and mix.
7. Adjust the salt accordingly. Then add pepper powder to rice and mix well.
8.Garnish with finely chopped Spring onions green and serve with tomato chili sauce or your favorite side dish.

I served with Gobi 65 and sauce.Normally If I make the same quantity, I used to have a little leftover for the dinner.. But this time, the serving dishes and the plates were like wiped:) The difference this time is adding the spring onions. I found spring onions after a long time in shop, so grabbed a bunch.... It made my meal such a flavorful one.

Saturday, March 22, 2014

Chocolate Chip Cookies Guest post#1 for Beulah

This is my First guest post to my dear buddy blogger Beulah for her Blog Full Scoops. 

First about Beulah and her blog, She has a great collection of recipes and always i admire her cakes and strawberry dishes. I have bookmarked her strawberry recipes to try in the coming season... :)
From her posts I understood that this girl loves chocolates... When Beulah pinged me to do a guest post for her blog, I happily agreed, and that moment I thought I must do something with chocolate... Initially I was thinking to do a chocolate cake and she posted a chocolate cake recipe in the next day itself.. :) So I just moved to the chocolate chip cookie... Hope she will like it... :)
This is a special dedication to Beulah for her support and love to me... :))))

About the cookies, this is one of the very simple and easy to make snack for the family. From the time I started baking, I stopped buying store bought cakes and cookies. Since Its been a month I made cookies, these were huge successful. Even got a good feedback from my friends (my daughter's friends actually.. he he he) and neighbors...  I was not having any cookie cutter and roller, so please excuse me on the shape of it...

Interested to know the recipe, proceed to Beulah's Full Scoops and enjoy the recipe and more clicks.

Once again Thanks to Beulah for this wonderful opportunity... :)

Friday, March 21, 2014

Aloo Gobi Masala

Aloo Gobi Masala is one of the easiest dish for me to make. When ever I find less time to clean or cut veggeis, I prefer making it. Normally, I dont have the ingredients ready and start cooking.. I am kind of, switching on the stove, then looking for ingredients type... Only if i am making a new dish, and not sure about the availability of the ingredients, i used to keep everything ready...

This is my own version of Aloo Gobi, i am comfortable with this method and it satisfies my family's taste bud too.. so I am just stick to this method.

Ingredients :

Potato - 2 cups (cubed)
Cauliflower- 2 cups (Medium florets)
Onion - 1 large (chopped)
Tomato - 2 medium (chopped)
ginger garlic paste - 1 tea spoon
crushed 1 inch ginger and 3 to 4 cloves of garlic
Chili power - 1/2 tea spoon
coriander powder - 1/2 tea spoon
garam masala - 1/2 tea spoon
salt - as per taste.
Mustard seeds - 1/4 tea spoon

oil - 3-4 tea spoon


1. First cut the cauliflower in to medium florets, and soak them in salt mixed water for 10 minutes.
2. In the mean time, Heat pan with two spoons of oil, then Add the mustard seeds, urad dal
3. Chop the onions, add it to the pan and saute until it turns transparent.
4. Then Add ginger garlic paste / crushed one and saute until the raw smell leaves.
5. Add the chopped tomatoes and saute until they are soft and blend with the onion masala.
6. While cooking tomatoes, heat some water in a pan and add the cauliflower florets to it and switch off the flame.
7. once the tomatoes blend well with onions, add the chopped Potato and saute.
8. In two to three minutes, drain the cauliflower florets from the hot water and add it to the potato mix, and add the dry masala powders and a tea spoon of oil and the required quantity of salt.
9. Mix them well and close with lid, keep the flame in low.
10. cook until the veggies cook completely.Stir occasionally, do not smash or over cook the veggies.

When cooked, garnish with chopped coriander leaves and enjoy with your favorite meal.
I served with Jeera rice. please check the jeera rice recipe if you are interested.

 When cooked, garnish with chopped coriander leaves and enjoy with your favorite meal.
I served with Jeera rice. please check the jeera rice recipe if you are interested.

Pari's 'Only' event hosted by Priya

dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy  

WTML hosted by Gayathri

FR event hosted by Tanushree and Organized by Swathi

Tuesday, March 18, 2014

Capsicum Fried Rice

My Daughter loves to see the color capsicums at shops and always like to pick some... This week when went to get veggies, she wanted to get the capsicums of all colors and started picking it by herself... I didn't stop her as the veggies were so fresh and it can make a colorful meal for lunch box again :)

Cooked Bamati rice - 2 cups
Capsicum cubes(any color of your choice) - 1-1/2 cups
Onion - 1 small (sliced)
Green Chilies - 2
ginger garlic paste -1 tea spoon
fennel seeds - 1/4 tea spoon
cinnamon stick - 1 small piece
clove - 2
bay leaf -1 small
salt - as per taste
 Oil - 3-4 tea spoon
Chopped coriander leaves to garnish (optional)

1. Cook Basmati rice and keep aside
2.Heat 2 tea spoons of oil and add, fennel seeds, cinnamon stick, clove, bay leaf and give a quick stir.
3. Then Add the sliced onions, green chilies and saute until the onions turn transparent.
4. Add ginger garlic paste and saute until the raw smell leaves. Do not burn it, add oil if required
5. Add the cubed capsicums to it and give a stir for 2-3 minutes. close the pan with lid for a minute in lower flame.
6. Capsicums get cooked quickly, then add the cooked rice and required amount of salt to it and mix well
7. Garnish with chopped coriander leaves and serve hot with raitha or your favorite side dish

This suits for Lunch box, parties and get together... So simple to make and delicious in taste...  worth a try :)

Sending to the events:

Black and white wednesdays hosted by Deepali , administrated by Cindy and organized by Susan

Pari's 'Only' event hosted by Priya

WTML hosted by Gayathri

FR event hosted by Tanushree and Organized by Swathi

Monday, March 17, 2014

Milk Peda

Here is another recipe for Holi...
Milk Beda

Making of milk Peda was so simple and you can consider this sweet for festivals, Parties and potluck.

My mom used to make Palkova at home, with fresh milk, That is the only milk sweet we prepare at home...but I never thought of using milk powder and making a simple dessert... :) I thought of making palkova as i had a gallon of milk in fridge unused....  But after checking this recipe from Archana's Kitchen, I was attracted by its simplicity. So I wanted to try and as it is a successful recipe, I am archiving it for future reference

Here is the recipe:

I have adjusted the sugar level according to my preference.. For the actual measurement of ingredients please check here 


Milk powder - 1-3/4 cups
Condensed milk - 1 cup (397 ml tin will be 1-1/2 cups,)
butter -3 table spoon (at room temperature)
elachi powder - 1/2 tea spoon
ghee -1 tea spoon (to grease palm)
Food color - one pinch diluted in a tea spoon  of water (optional)
Boiled milk at room temperature - 1 or 2 tea spoon (if required)
almonds / pistachios- chopped - for decoration

1. Add, butter, milk powder, condensed milk, and whisk them well.
2. Put them in a low heat and mix well for two to three minutes.
3. When the dough is formed, oil spots will be shown in the pan.Then add elachi powder and mix well again. (If it looks in a dry or Puttu kind of texture, no problem, we are going to kneed it again)
4. Once the dough becomes cool, kneed them well. If it is dry add a tea spoon of boiled milk and kneed well.
5. If you need the colored beda, mix the diluted colors a drop with the dough.
6. grease your palms with ghee and take a small amount of dough and make it a ball.
7.Press the center of ball with your finger and decorate it with chopped almonds or pistachios.
Repeat the steps for the remaining dough.

Adding colors are purely optional. try to add very minimal.. :)
Hope you enjoyed the recipe. Share it to your friends too :) Thanks... Tomorrow coming up with a colorful lunch box  recipe.. :)

Group of we friends are celebrating holi with colorful recipes. wish you all a colorful and happy holi wishes again :)
Sharing this recipe to,
FR event hosted by Tanushree and Organized by Swathi

Sunday, March 16, 2014

Kaju Flower - Holi special sweet recipe

Happy Holi to you all dear friends... :)

We group of friends planned to celebrate holi with colorful recipes, so this recipe is for holi celebrations :)

We don't have a custom of celebrating holi in our family. To frankly say I have seen holi only in movies, until my college days. During my college days, once it fall on my friend's birthday, and we celebrated the birthday and holi together, Since the birthday gal was running all over our floor to escape from colors, we ended up washing the entire floor of hostel.... :) Unforgettable holi and Birthday it was.

Now about Holi, I am very much sure to introduce  all the festivals to my daughter whenever it is possible. I believe, if i keep saying about the festivals and the celebrations, she will have the touch of the nativity. So this year, I have introduced Holi to her. As of now she knows, Holi means playing with colors :)

She was very eager to know the process while i was preparing the sweets. After eating the sweets, she gave me a certificate also as "You made so Yummy Sweets Mamma!". Anything else do I need? :)
Now Lets get into the Recipe

Recipe admired from Chitra's foodbook

When i decided to make some, colorful sweets, first came in my mind is the kaju sweets and milk sweets...

When I googles, I have come across Chitra's kaju flower recipe and I was so attracted to her pics... I am always a fan of chitra's food photography.... Especially I like a picture of aapam recipe, i always wonder, how did she took the pic with its steam visible... Good work chitra... Good to know you throw blogging :)

Initially I thought, Preparing it would be a difficult process,But it was so easy, and definitely treat you family with less efforts...


Cashew nut - 1 cup (at room temperature)
Sugar - 1/2 cup
water - 1/3 cup
Ghee - 1 tea spoon (to grease on plate)
Food Color - Red and Green (Dilute a pinch of food color in a teas spoon of water and keep ready)


1. Powder the cashew nuts in mixer grinder, make it a fine one.
2. In a pan, add sugar and water and let it dilute and boil
3.When it reaches the one string consistency, add the cashew powder to it  and mix well without lumps.
4. when it becomes non- sticky and gets tight, transfer the dough to the greased plate .
5. divide the dough into two halves and put a few drops of diluted food color on the dough.
6. Just mix them with a spoon, when it gets warm or bearable to touch, kneed them with hands to spread the color evenly.
7.apply ghee on both hands and make small ball of each colors.

How to make it to flower shape:
(sorry I could not take pics of this stage.)
1 .First spread the green color dough ball into flat on palms.
2. keep the red ball on it. Cover it and roll it as a ball again using palms (how you make the stuffed chapati balls)
3. Now using a knife, cut it into five or six portions. do not cut to the end. you have to cut it upto 3/4 way.
4. Now repeat the steps for remaining balls too.

If the mix looks little watery also no problem, it will get dry fast.
If the mix gets too dried, add a tea spoon  of boiled milk at room temperature.
I have used a little amount of food color

Sending this to the event,

Black and white wednesdays hosted by Deepali , administrated by Cindy and organized by Susan

FR event hosted by Tanushree and Organized by Swathi

Thursday, March 13, 2014

Chicken Stripes

First time I had Chicken Stripes at my cousin's place. It was so yummy.. But It was shallow fried with spices, which was little hot. I know, my daughter will never touch it , if it is spicy...So I have just modified few steps just for my kid's taste buds. She just loved it and plate was finished in minutes. I have added little less chili powder, you can adjust according to your taste.

So here is the chicken stripes recipe with sesame twist... :)


Chicken breast - 200 grams (cut it into long and thin stripes)
Oil - to deep fry

To Marinate:
ginger garlic paste - 1/2 tea spoon
chili powder - 1/2 tea spoon
garam masala - 1/2 tea spoon
coriander powder -1/2 tea spoon
white vinegar - 1/2 tea spoon (optional)
Curd - 2 table spoon
Salt - as per taste

for coating the stripes,

Sesame seeds - 4 table spoon (or as needed) (optional)
Bread Crumbs - 4 table spoon (or as needed)
Egg -1 (beaten)


1. In a bowl, mix all the ingredients given in "marinate" section, and leave it for  5 to 6 hours(or atleast 30 minutes if you are in hurry)
2. Beat egg in a bowl, Dip the marinated stripes in egg, then roll it in sesame seeds, again coat it in egg, roll it in bread crumbs.
3. Heat oil in a deep frying pan, and fry it until golden brown color in medium flame.
4. Repeat the steps for the remaining pieces

Serve hot with sauce or mayonnaise.

Feeling hungry?

almost over... :)

It can be served in parties and pot lucks or as evening snacks too... :)

1.If you do not like sesame taste / smell, avoid adding.
2. if only sesame is coated, while frying it will spurt. so add bread crumbs to avoid this.

Sending this event to Remya's Event

Wednesday, March 12, 2014

Ridge Gourd Curry

Ridge Gourd / Peerkangai can be cooked in many ways, just as a simple poriyal, or with dal. This is one of the version which my mom makes and we used to love this. This curry can be used as a side dish for any rice, or can be mixed with steamed rice and it used to taste awesome...

Another important thing before you start cooking peerkangai is, checking for its taste. We used to cut the edges(which we remove... and of course by licking it ;) ) and taste it to check whether it is good or has bitter taste. And removing the skin properly also very important, because it will be hard and will not cook with the soft inside portion. And sometimes, the skin will give a bitter taste while cooking.


Ridge gourd - 1 (about 1 and 1/4 cups(chopped) tightly packed)
shallots/ chinna vengayam - 6-7 nos (slice them) (do not add more as it gives the sweetened taste)
tomato - 2 table spoon finely chopped
Chili powder - 1/2 tea spoon (adjust according to your taste, mine is medium spice level)
Coriander powder - 1/2 tea spoon
turmeric powder - a pinch
salt - as per taste
oil- 2 tea spoons
mustard seeds - 1/2 tea spoon
urad dal - 1 tea spoon
curry leaves - few


1. In a kadai / pan heat two tea spoons of oil and add mustard seeds, urad dal and curry leaves one by one.
2.Then add the sliced shallots and saute well
3. When they turn transparent, Add the finely chopped tomato and saute well.
4. Then add the chopped veg to it and saute for a minute or two.
5.Then add, chili power, coriander powder turmeric  and  salt, with 1/4 to 1/2 cup of water and mix well.
6.cook until the veg is cooked nicely and you reach the desired consistency.

serve hot with steamed rice or as side dish for sambar or rasam

Linking this recipe to

Viji's SYS-W series Hidden Ingredients.

Pari's 'Only' event hosted by Priya

South Indian cooking hosted by Nandoos Kitchen and organized by Anu

dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy  

WTML hosted by Gayathri