25 September 2013
10 September 2013
After a long time I had a relaxing and eventful weekend with my little one. Time just stops when I am with him, the series of questions, hide& seek game, chasing game by the end of it I am dead tired and he still looks so fresh and energetic.
As he is growing old it’s really nice to converse with him to see the world from his eyes which brings back my childhood. For personal reasons we didn’t celebrate the festival this year instead for a change we went to my school where they keep “Lord Ganesha” and offered our prayers.
Here is a simple breakfast recipe which we had on the festive morning.
Preparation Time: 20 min
Cooking Time 10 min
Difficulty Level: Easy to Medium
Shelf Life: One day
Serving Tips: Chutney/Gasi
1.5 cup semolina/Sajjige (I used Bansi rava)
1/4 cup fresh coconut grated
2-3 green chillies chopped
Handful of curry leaves chopped
2 medium onions chopped finely
Salt per taste
Ghee to roast
Put rava and coconut in a mixer and blend together with very little water till it becomes little sticky batter. Be Careful not to grind it very fine paste. Put the batter into a vessel and the chopped onion, curry leaves, green chillies and salt and mix well. Adjust to the little thicker consistency than the usual batter.
Heat a iron griddle/non-stick tawa. Add 1.5 ladle full of the batter and make thicker rottis. Roast it with ghee both the sides.
Serve hot with chutney of your choice.
19 August 2013
All these while I never had the luxury of having a maid (that is only if you call sometimes having a maid brings its own difficulties). Finally from this month I have lady who comes and cleans the house watches the vessel. So now I don’t come back home of thinking the work at home J. I feel that I have lot of time for myself.
The continuous two weeks long weekend gave a good break from office and had a good time with my little one and pampering from amma, fights with brothers what else do you need in life…I feel that is haven for me. Amma always makes sure that when we are all at home she cooks the traditional seasonal food. So this time she prepared the authentic Patrode. This can be prepared on various ways. Here is how we prepare at home. For more information please check HERE
22 July 2013
It feels so nice when you meet a friend of yours after a long time and the first thing when they praise your blog ?? Well I go speechless and give my big fat smile …..Then we continue with our chit chatting..Gossips…well it just doesn’t stop. I am sure everybody miss their college days …hanging with friends…window shopping (which still continues except that it is with mu hubbyJ). After our whole day adventure (just two of us) my friend had a request for a next recipe in my blog…that is a deep fried sin….
So here you go my dearest friend…This Pakoda is simple bread Pakoda dipped in spicy gram flour batter and then deep-fried.
24 June 2013
Today’s recipe brings back lot of childhood memories. Akki Rotti is a delicacy back home and will be made on special occasions and this recipe also needed lot of time to prepare so whenever amma used to make this we all had extra space in the stomach. I always wanted to make it at home but the hard work behind this recipe always made me think twice especially after work …this is my hubby’s favourite breakfast. Suddenly last week I had this urge to make this for him and gave him a surprise. He was so happy and surprised to see his favourite dish J
Made with minimal ingredients and good for health and comfortable for the stomach too.
18 June 2013
Sometime my mind just stops working when I think of "what to make for breakfast next day"? And if I ask my husband the ready answer as always is "do whatever is easier for you"! And that is the last thing you would want to hear....Finally this is what i did the other day ..Just made my own version of dosa without adding any lentils and came out really nice.
10 June 2013
Our usual cooking at home is simple south Indian meal with Rasam or sambhar or a simple palya (Sabji), raitha’s which is also our comfort food. Personally I am truly a rice person and would love to end my meal with at least a spoon of curd rice.
Today’s recipe is a simple Mangalore style of sambhar without the use of any lentils. Mangalore style cooking rarely calls for use of lentils and it always with fresh coconut grinded with spices or use of fresh homemade coconut milk.
The vegetable used today is yellow cucumber/Mangalore cucumber (I do not know the reason for this name). I learnt this name for the vegetable after I came to Bangalore. From my observation its only used for Sambhar here, but back home its one of the much used vegetables for Bolu saaru (Plain rasam without lentils), Palya/Sabji, fresh pickle from the tender cucumber , dosas and the list continues.