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Millet Cookies

Quick, easy n hassle free

 specially, when busy on a shopping spree

Crumbly, soft, freshly made melting moments

Pure bliss, wonder baked goodies of enjoyment

Make warm memories and forever bring cheer

🎉On X’mas and New Year!🎉

Enough COOKIES for a cookie monster!

Prep time : 10 mins; Cooking time : 15 mins; Makes : 30 – 40 pieces

Ingredients  :

  • 500 gm s or 3 1/2 cups of Ragi | finger millet flour
  • 3/4 – 1 cup coconut oil or unsalted butter
  • 3 – 3 1/2 cups powdered brown sugar
  • 1 1/2 tsp cinnamon powder
  • 1 1/2 tsp vanilla essence
  • 1 tsp baking powder
  • a pinch of salt

Method :

  1. Preheat the oven at 170 C for 10 mins and evenly grease the cookie tray with a tsp of butter or coconut oil.
  2. In a bowl, mix together all the dry ingredients, namely flour, sugar, salt, cinnamon powder and baking powder. Then add coconut oil or melted butter and knead the flour into a pliable dough.
  3. Roll the dough into little balls and flatten them. On the front side, mark them with the back of the fork.
  4. Bake them for 12 – 15 mins and let them cool down completely on a cooling rack, before attempting to touch them!
  5. Store in an airtight container and enjoy with a cuppa of milk, tea or coffee.

Variations :

  1. Other flours, like pearl millet, oatmeal, almond meal, whole wheat, multigrain or all purpose can be used.
  2. 1 – 1 1/2 tsp dry ginger powder can be added.
  3. 1 well beaten egg can be added for a chewy texture.
  4. Chocolate chips and 1/2 tbsp cocoa powder can be added.
  5. Dry fruits like raisins, almonds, cashews and pistachios can be added whole or chopped.
  6. After kneading the dough, roll the dough into a cylindrical log with the help of a cling wrap and tighten the ends. Refrigerate for at least an hour, then remove the wrap and cut into circular discs and bake.
Finger Millet Cookies

    ’tis the season to be jolly…la…la…lllaaa!🎶

            Season’s Greetings to all my amazing readers!!!🎉




What’s better than a crispy, crunchy Masala vadai?!
Maybe another Masala vadai?!
Want Patti sutta vadai
No more go to a Pappa kadai
To eat a Masala Vadai
All you need now, is to mirror
This recipe, from my quiver
Suda suda Vadais
Prep time: 1 1/2 hrs ; Cooking time: 15 mins; Makes: 20-25 vadais
Ingredients :
1 3/4 cup Kadalai paruppu /Channa dal /Bengal Gram
1 large finely chopped Onion
3 – 6 finely chopped Green chilies
1/2 inch piece of ginger (optional)
6 Garlic pods with skin
1 tbsp Fennel seeds/Sombu/Saunf
Pinch of Asafoetida (optional)
A few Curry leaves
Salt to taste
Water enough to immerse the channa dal
Oil to deep fry the vadais
Method :
1.      Take channa dal in a bowl and pour water to immerse it. Set aside for about an hour. Once the dal has softened well (on absorbing the water), drain. Set aside for about another half hour and grind it to a coarse mixture in a mixie.
2.      Grind garlic, ginger and fennel seeds (reason for the vadai’s wonderful aroma and flavour) in a mixer jar to a coarse paste, without adding any water. Set aside.
3.      Combine the ground garlic-ginger-fennel paste, chopped curry leaves, chopped onions and chopped green chilies, asafoetida to the ground channa dal mixture. Add salt and use your hands to combine everything together. Your vadai mixture is ready. The consistency should be thick and you should be able to shape it into vadais easily. If not making vadais immediately, refrigerate the vadai mixture.
4.      To deep fry the vadai’s, heat a kadai and pour in oil. When the oil is hot, start shaping the vadai’s. Take a lemon sized ball of the vadai mixture and flatten it on your palm to make a thin disc. Pick up this disc with the other hand and slide gently into the hot oil. Repeat making more vadai’s and fry in batches. Fry on medium heat till golden on both sides. Serve hot, straight from the pan with a simple coconut chutney
Replace green chilies with red chilies. Skip onion and garlic. Add spinach, coriander or mint leaves.
In step 1, make sure the excess water drains out completely before grinding it to a coarse paste. If there is excess water, the mixture will crumble on frying.
How Masala vadai helps in our Nation’s unity, can be enjoyed looking at this scene by V.K. Ramasamy and Nagesh in the Tamil movie ‘Ruthra thandavam’


Prep time: 10 mins; Makes: about ¾ cup
 Ingredients :
  • 10 Whole dry red chilies
  • 1/2 cup hot boiling water
  • 11/2 inch minced fresh ginger
  • 6-9 garlic pods minces
  • 1 tsp soy sauce (optional)
  • 1 tsp Vinegar
  • 11/2 tsp brown sugar
  • 11/2 tsp Sesame oil
  • Salt to taste
Method :
1.       Soak red chillies in hot boiling water (switched off) for 10-15 minutes.
2.       Grind the soaked red chilies to a coarse paste. Remove to a bowl. Add the rest of the ingredients and whisk well to combine.
Serve as a dip with momos, spring rolls or anything else.
Steamed Chewy Veggie Momos with the zesty red chilly dip



“Momos”, most sought-after

In company of friends ‘n’ laughter

South Asian dumplings

Packed with a melange of fillings

Served alongside a dip

A zesty relationship

Steamed or fried

Have you ever tried?

Making of Momos
Preparation time: 30 minutes; Cooking time: 15 mins; Makes : 15 -20


For the dough

  • 1 cup All purpose flour (Maida)
  • 1/2 tsp Salt
  • 1 tbsp Cooking oil
  • Water as required

 For the stuffing

  • 3/4 cup finely shredded Cabbage
  • 2 finely chopped Green chilies
  • 1/2 cup shredded Carrots
  • 3 minced Garlic cloves
  • 1 1/2 inch minced Ginger
  • 1 medium finely chopped Onion
  • 1/3 cup finely chopped Spring onion
  • 1 tsp Soy sauce (optional)
  • 1 tsp Cooking oil
  • 1/3 tsp Black pepper
  • Salt to taste
Method :
1.    Mix flour and salt in a medium bowl, make a well in the centre, add water little at a time and mix well. When it all comes together, knead well into a soft, smooth dough. Then add the oil and knead again for a minute. Cover the bowl with a plate and let it rest  for about 15 minutes or more.
2.      To make a filling, heat oil in a kadai/skillet. When hot add the chopped onions and white part of the spring onions. Reserve the green part of the spring onions for the garnish. When the onions turn translucent, add the minced garlic and ginger and sauté for a minute. Then add carrots, shredded cabbage and mix well. Add soy sauce, salt and black pepper powder and mix well. Cook covered for 5 minutes till the vegetables are tender but still have some bite.
3.      Open, mix well, taste and adjust seasoning. Let cook for another 1-2 minutes uncovered. Switch off. Add the green part of the spring onions and mix well.
4.      To make the momos, pinch a small ball of dough and roll out with a rolling pin into a small disc about the size of a poori. Make these discs as thin as possible. To make perfect uniformly sized rounds, use a metal lid with sharp edges to cut off discs from your rolled out dough. Keeping the disc on the rolling board, place a tablespoon of filling in the centre of the disc and bring together the edges of the disc towards the centre and pleat like you would a saree. Pinch closed the pleated ends together at the centre for a purse shape. In the pictures the momos are made by making them into a crescent shape and then sealing the 2 ends of crescent to get a rose bud shape. Repeat with the remaining dough and filling. 
5.      Place in a single layer in a bamboo basket or idli steamer and steam for 8-10 minutes. Serve hot with Red chilli dip or tomato ketchup.
1.      To quicken the rolling out process, roll out a big ball of dough into any hideous shape (it doesn’t matter) and then using the metal lid cut out several discs at one shot.
2.      Roll out the dough real thin so that the momos are not too doughy. You’ll need to generously flour your work surface to roll out paper thin discs.
3.      You could try other shapes too as shown in the video link below.
4.      The bamboo basket usually fits well inside a kadai or idli steamer. Pour about a cup of water into the kadai or steamer and place the bamboo basket on top. The basket should fit snugly into the kadai or steamer but not touch the water. The bamboo basket has a slotted base through which the steam enters. Alternately you can use an idli or idiappam steamer as well.
5.      To avoid the momos sticking to the surface, line the surface with parchment paper, or lightly oiled banana leaf or cabbage leaves.
6. Crumbled paneer and crumbled soya chunks can also be included in the stuffing.
Gluten free version:
Rice paper sheets can be used for the cover.
Click on this well made video to see a live demonstration


Deepavali – Festival of lights and feasts!

Mornings show streaks of red in the Eastern sky and night glows with a golden hue from thousands of lamps, as everyone revels in festivities. Dry spells are filled with glittering and intense booming fireworks. Incessant rains cannot dampen the pervading festive spirit.

However this year, as of now, it is all sun and skies!

Various stories for celebrating Diwali are

  • Goddess Lakshmi’s birthday
  • Victory of Rama over Ravaana
  • Krishna killed the demon Narakaasur
  • Vamana, Vishnu in his dwarf incarnation vanquished the tyrant Bali
  • Return of the Pandavas
  • Worship of Kali Ma and Ganesha
  • Nirvana of Lord Mahavira
  • The Sikh Guru Hargobind Ji, freed from imprisonment

In all interpretations, one common thread rings true—the festival marks the triumph of good over evil and celebration of life!

In South India, on Deepavali, people wake up early in the morning and take an oil bath, wear new clothes, light fireworks and eat sweets and savouries. They greet one another asking, “Have you had your ‘Ganga snanam’?” referring to the morning oil bath, symbolising a dip in the purifying holy Ganges.

Click on the links below for Diwali Special homemade recipes, you may want to try out this year





Master chef calls for challenge

Domestic looks for balance

Testing recipes, call for a duel

To which, day-to-day fire may not fuel

Thuvaiyal‘ – minced spiced veggies with lentil

Stock on table, is fundamental

Back in times, it was hand ground

On an Indian stone mortar pestle, all around

Old school chefs, still vouch by the flavour

Of the energetic, manual labour

However, modern world surrender

To the electric blender

Pothina thuvaiyal

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

Ingredients  :

  • 1 bunch of Pudina or Mint leaves
  • 3 whole red chilies (small round variety)
  • 1/4 tsp whole pepper (optional)
  • 1/4 tsp mustard seeds
  • 1 tbsp udad dal | Black gram lentil
  • 1 tsp thuvar dal | Red gram lentil
  • a marble size piece of tamarind
  • salt to taste
  • 11/2 tsp sesame oil / cooking oil of choice

For tempering (optional) :

  • 1/4 tsp mustard seeds
  • 1/4 tsp udad dal | Black gram lentil
  • 1/4 tsp asafoetida
  • a red chilly (small round variety)
  • few curry leaves
  • a tsp of sesame oil / cooking oil of choice

Method :

  1. Pinch out the mint leaves, discarding the stems. Wash, drain and scald them on a pan, with half a tsp of oil.
  2. Fry in a tsp of oil mustard seeds, red chilies, pepper, black gram lentil, red gram lentil and tamarind, till the lentils are golden brown.
  3. Grind them coarsely in a mixer jar with salt and scalded mint leaves. If required sprinkle little water to ease the grinding process.
  4. Fry ingredients given under tempering, in a tsp of oil and temper the ground thuvaiyal. This step is optional.
  5. Serve mint thuvaiyal as an accompaniment, along with steamed ghee rice. It can also be used as pesto or spread, on different types of bread.

Variation :

The list of thuvaiyal / thogayal, among many more, which one can prepare in a similar fashion are with coriander leaves, curry leaves,  finely chopped coconut, Kamala orange peels, onions, garlic, brinjal, ridge gourd (peerkangai), chayote (chow-chow), ginger, sesame seeds, coriander seeds and red gram lentils .



“It’s HOT! It’s HUMID!”, we utter

“This year’s the hottest”, echoes every summer

Mercury reaches 39 C, Breaking news play

Guess now it’s official! Touché

Fresh lime juice, a quick-fix potion

Refreshing, energising, thirst-quenching solution!

Fresh Lime Juice

Prep time : 15 mins ; Serves : 4

Ingredients  :

  • 1 juicy medium to large lime or lemon
  • 3 1/2 – 4 cups of water
  • 1/4 tsp salt
  • 6 – 9 tsp of sugar

Method :

  1. Cut the lime into 2 halves and squeeze out the juice into a vessel. Strain the juice to discard the seeds.
  2. Lime juice + water+ salt+ sugar. Mix well till completely dissolved. Chill and toss in a couple of ice cubes, just before serving. Cheers!

Variation :

  1. A pinch of black salt powder, roasted cumin powder, chaat masala powder, pepper powder, dry ginger powder, cardamom powder, few crushed mint leaves can be added to make Nimbu pani aka Shikanji or shikanjvi.
  2. Use clear soda instead of water, to prepare fresh lime soda or add a pinch of Eno to make the juice frothy.
  3. Sugar may be replaced with Jaggery syrup or honey.

Tips :

Taste the juice before serving. Quantity of sugar and salt may vary, according to taste and sourness of the lime.


Chilled lemon sherbet