T has been promoted to class 10! Yipee!
This calls for coconut chutney, yeah you read right, as a reward, she gets to do what she loves to do the most, munch on the coconut pieces as I chop them for making the chutney. The older one too loves coconut chutney, but then again, she tells me, she loves just about anything I make and just for that, she gets an extra share, of whatever I make.
Coconut chutney is a very popular side dish for most South Indian tiffen dishes.This is my quick and easy-to-do version.

Finger licking yum

Prep time: 10 min; Cooking time: 5 min; Serves: 4

Ingredients ( organic | unrefined) :

Grated coconut / Diced coconut – 4 tbsp or 1/2 a shell
● Green chilly – 1
● Fried gram dal or Chutney dal – 3 tsp
● Water – 5 tbsp or as required
● Gingelly oil / Sesame oil – 1 tsp
● Mustard seeds – 1 tsp
● Udad dal – 1 tsp
● Red chilly  –  1
● Curry leaves – a few leaves
● Salt – to taste


1. Grate the coconut or dice the coconut into fine pieces. Grating the coconut will give the chutney a pure white colour.
2. Grind the grated coconut, green chilly, chutney dal and salt in a blender adding  water in installments to get the desired chutney consistency.
3. Heat the oil then throw in the mustard seeds, udad dal, red chilly and curry leaves. Temper the coconut chutney with this tempering and lick the pure creamy white dip!



Summer is here and so is the Maangai, the Green mango. Yay!

The famous Maangai pickle, is a traditional family recipe, that has lasted and will continue to last the test of  many  generations. Reason simply being the ease with which one can make this fermented food, abundant with health benefits.

Mouth watering, sour and tangy in taste can be an accompaniment to just about any dish, maybe not all.I take that back, definitely not with desserts but other than that, I still insist everything, trust me, comes in very handy on “Oh! I don’t feel like cooking” days.

Instant gratification.

Prep time: 15 mins ; Cooking time: 10 ; mins ; Serves: 8-10


● Green mango – 1.5 kg or 4 big
● Gingelly/Sesame Oil – 3 tbsp
● Mustard seeds – 1 tbsp
● Fenugreek seeds – 2 tsp
● Turmeric powder – 1/2 tsp
● Red chilly powder – 2 – 3 tbsp
● Rock Salt – 1 tbsp or to taste
● Asafoetida/Hing powder – 1/4 tsp


1. Wash, clean and dry the green mangoes thoroughly. Chop them into small 1/4 inch dices with the skin on.
2. Heat the oil in a pan, add mustard seeds, fenugreek seeds, turmeric powder, red chilly powder and salt. Once the mustard seeds crackle, switch off the gas.
3. Pour the oil on the chopped mangoes and mix well. The pickle can be had instantly or one can let it ferment for a day or two and then requires refrigeration, especially, in a city as hot as ours. It can be bottled and used for months, if it lasts that long, never does at my place.Like wine it tastes better n better as it ages.

All bottled up for storage



‘Maa, I am hungry’ is something I hear a lot these days. Welcome summer vacation!

Bhel Puri is the first thing that comes to mind. Why? Kids love it, fresh taste on the palette, quick and simple to make, healthy, organic raw vegetable salad, vegan, gluten free. It can’t get better than this.

Tasty as it looks

Prep time: 10 mins ; Cooking time: 15 min; Serves: 4


Puffed Rice – 250 gms
● Onions – 2
● Tomatoes – 2
● Carrots – 2
● Cucumbers – 2
● Green Mango – 1/4 piece
● Coriander leaves – 2 sprigs
● Green chilly – 1
● Pepper powder – 1/4 tsp
● Red chilly powder – 1/4 tsp
● Dry Mango powder – 1/4 tsp
● Rock salt – 1 tsp or to taste
● Groundnuts – 1 tbsp
● Lemon – 1


1.Dry roast the groundnuts in an oven at 200 °C for 10-15 mins checking and turning them in between to make sure they are evenly browned.

2.Wash all the veggies and the green chilly thoroughly and chop them into tiny cubes in a large bowl which will be convenient for mixing the ingredients well.

3. Throw in the seasonings, pepper powder, red chilly powder, dry mango powder, rock salt and then squeeze in the juice of a lemon.

4. Add the puffed rice and roasted groundnuts, at the end, just before you serve to maintain their crispiness. Mix well to enjoy this fresh and crispy salad.


Scene 1: 15th March 2015, 4.00 a.m. auspicious wee hours of the morning never seen by the girls (their eyes literally closed, though they insist it was in reverence) but they were up to tie their ‘Nombu Sharadu’ for Karadaiyan Nombu and obviously to eat the steamed hot Adais.

I say the Wife’s prayer dutifully “Vegada adaium urugaadha venaium unku naan tharen; Oru Naalum en Kannuvarudan priyamal irruke vendum”. and then pack off Sri to board the 9.30 a.m.flight for his two days official tour. Oh the irony…

Anyways coming to the main point Adais were Super-O-Super!

Kolam with rice flour.


Prep time: 5 min ; Cooking time: 25 mins ; Serves: 4


● Rice flour                                                      1 1/2 cups

● Water                                                            2 cups

● Jaggery                                                         1 cup

● Karamani beans(Black eyed peas)        1 tbsp

● Grated coconut                                            1 tbsp

● Cardamom                                                   3


1. Pressure cook the karamani beans till two whistles.

2. Dissolve the jaggery completely in 1/2 cup of water by cooking it for 5 mins on the stove.

3. Dry roast the rice flour and set aside.

4. Bring 1 1/2 cups of water to boil and then add the jaggery syrup,boiled karamani beans,grated coconut, peeled and crushed cardamoms.

5. Mix the dough well and allow it to cool.Once cooled, apply oil to your palms and it will be easy to roll them out into small balls, then flatten them and make a small depression in the center of the adai.

6. Place them on idli plates in a pressure cooker and steam cook them for 10-12 mins. Steaming hot sweet adais to be served with a 1 inch block of butter are ready in a jiffy for naivediyam.

Prep time: 5 min ; Cooking time: 25 mins ; Serves: 4


● Rice flour                                                           1 1/2 cups

● Water                                                                   2 cups

● Coconut oil                                                         1 tbsp

● Karamani beans(black eyed beans)            1 tbsp

● Mustard seeds                                                  1 tsp

● Green chillies                                                    2

● Ginger                                                                 1 inch

● Grated Coconut                                                 1 tbsp

● Curry Leaves                                                     3 Twigs


1. Pressure cook the karamani beans till two whistles.

2. Dry roast the rice flour and set aside.

3. Take a pan, add coconut oil, mustard seeds, finely chopped ginger and green chillies, boiled karamani beans and salt to taste then add water and bring it to a boil.

4. Make sure there are no lumps while folding in the roasted rice flour.Mix well.Allow the dough to cool.Once cooled apply oil to your palms and it will be easy to roll them out into small balls and then flatten them and make a small depression in the centre of the adai.

6. Place them on idli plates in a pressure cooker and steam cook them for 10-12 mins. Steaming hot salty adais to be served with a 1 inch block of butter are ready in a jiffy for naivediyam.


Diwali Special 


No bake dessert

Prep time: 5 mins ; Cooking time: 15 mins ; Serves: 4


  • Cashew nuts          1 cup
  • Sugar                     3/4 cup
  • Water                     5 tbsp
  • Ghee                      1 tbsp


1. Dry roast the cashew nuts for about a minute,taking care not to brown them and then grind the cashew nuts in a dry grinder to a fine powder.

2. Make the sugar syrup by adding water to the sugar in a pan and cooking it till 1 string consistency, which will take approximately  4-5 mins on slow flame.

3. Mix in the cashew nut powder and cook for another 5 mins till the mixture is of dropping consistency.

4. Drop the cashew dough on a greased plate and wait for it to cool down.Then apply ghee on your palms and knead the dough to a smooth round ball.

5. Grease a butter paper and a rolling pin.Now flatten out the dough into a circle, about 1/4 inch in thickness, with the rolling pin on to the butter paper placed on a rolling board or any flat surface.

6. Let it cool down for 10 mins and then cut out diamond shaped melt in the mouth Kaju Katlis.

Melting moments


Check out this easy no cook variation too



Diwali Special 



 Prep Time: 5 mins ; Cooking Time: 25 mins; Serves: 4-6 ;


● Cashew nuts      1 cup

● Sugar                 3/4 cup

● Milk                     1 liter

● Cardamom          3

● Almonds              9

● Ghee                   1 tsp

● Saffron                7 strands


1. Lightly roast the cashews for 1 minute and then grind it to a powder in a dry grinder.

2. Boil the milk and let it simmer for 5 mins on a low flame.

3. Add the cashew nut powder and sugar.

4. Cook it for another 10 mins on a low flame till the milk thickens to a paayasam consistency.

5. Crush the cardamoms in a mortar and pestle and add in the saffron strands at this stage for a lovely aroma and colour.

6. Garnish with chopped almonds slivers fried in ghee till light brown and enjoy the delicious cashew nut paayasam.



Healthy Tasty Homemade Food

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