Streamed Veggies – A perfect healthy dinner for everyone

An assortment of vegetables in vibrant colours , stir fried mushrooms and a couple of fried fish fillets to go with them, has the culinary potential to be a favourite choice for a complete, healthy  dinner.

Rather than boiling veggies, they are steamed here to keep their natural goodness intact. Also, mushrooms are stir-fried lightly in soy sauce so that they enhance the taste of this platter.

I have introduced garlic into this, because of its invaluable health benefits as a cholesterol buster and a purifier of the whole system of internal organs.

Now prepare the veggies:

  • Take any choice of veggies, wash and cut them into any shape you prefer. Just peel the garlic cloves. (Broccoli, Cauliflower, Green beans, Carrots, Peas, Okra, Cabbage or any other of your favourite vegetable will go just right with this platter)
  • Place all the veggies and garlic cloves in the steamer and steam until the veggies are soft but their colour should be intact.  If you steam a longer time, their natural colours turn dull.
  • Heat a wide wok and drop a teaspoon of butter and let it melt.
  • Toss the veggies in butter, season them with salt and pepper.
  • Your vegetables are ready!!

Prepare the mushrooms :

  • Slice up the mushrooms into chunks.
  • Heat up a little bit of olive oil in a wok.
  • Toss the mushrooms until they are soft.
  • Sprinkle some soy sauce and stir fry a little. (do not overcook)
  • Sprinkle two pinches of sugar and toss a little longer.
  • Mushrooms are done!


Serve :

  • Now arrange all veggies and mushrooms in a wide plate attractively.
  • Bon appetite !!
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Raita – Creamy youghut accompaniment for Biryani or Parathas


The silky texture in this raita will make a juicy accompaniment for parathas, biryani or any kind of rice or rotis.  Kids will love to scoop it up with pieces of parathas and enjoy the cool, refreshing creaminess of it.

As a matter of fact, it’s a cooling balance for spicy dishes and the pro-biotic in yoghurt helps in digesting food.

There are many varieties of popular raitas, but this one with cooling cucumbers, combined with juicy tomatoes, is my favourite.  The pan roasted cumin in this raita gives a nice aroma as well as a form of catalyst to stimulate digestion.

Make this easy raita : 

Whisk it

  • Take two dollops of full fat plain yoghurt, mix 2 tbsp plain water and whisk until smooth and creamy.
  • Add  red onions, a juicy tomato (deseeded), cucumber cut into small chunky pieces.
  • Season with salt and pepper powder.

Roast cumin

  • Heat up a pan and sprinkle some cumin seeds. Dry roast them until golden and grind them using a pestle and mortar
  • Sprinkle the crushed cumin seeds.
  • Toss some thinly cut mint leaves
  • Mix all well and adjust the taste.
  • Your raita is ready!
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Eggy bread – Crispy golden bread, wrapped with eggs

eggy breadThis is an ideal, insanely-simple snack for kids; they simply love the outer crispiness and the soft sponginess in the middle of  this eggy bread.  For them, this is a filling as well as a healthy snack choice or a proper dinner meal.  Even for us, adults, this is a very satisfying light meal, perhaps, along with some stir fried mushrooms, steamed veggies –  or just on its own.

Let’s make it:

  • Whisk 3 eggs in a bowl with salt and pepper powder.
  • butter one side of a slice of bread.
  • Heat up a non-stick pan and place the buttered side down  and leave for a few seconds.
  • Add the egg mixture on top, letting it to run on the bread slice and around the pan.

eggy bread2

  • Immediately close the lid and cook under medium flame for a minute.
  • Open the lid and check if the bottom side has turned golden brown. If not, close the lid and let it cook for another min.
  • Flip over.
  • Cover the lid and cook the other side.
  • The egg will swell and becomes puffy once properly cooked.
  • Open the lid and fold it in half.
  • Serve immediately with Ketchup or Barbecue sauce.
  • Repeat the same steps on other bread slices too.
  • Enjoy!!
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Egg baskets – A perfect party treat for kids

egg baskets Throwing a party for kids could be tricky, as you need to consider hard on yummy treats as well as the appearance of them.  Even if your choice of snacks is great in taste, if they do not look pretty, kids will not get properly amused.

Try these pretty egg baskets that will be a memorable treat for kids.  They are great for packing in your picnics too. egg baskets3

You will need :

  • Large eggs
  • Mayonnaise
  • English mustard or freshly ground mustard
  • Salt and Pepper powder

Let’s make them :

  • Boil the eggs for 10 min adding a drop of vinegar to bring the egg yolk to the middle.
  • Next, scoop out all the egg yolks and place them in a bowl.
  • Add a dollop of mayonnaise, English mustard, salt and pepper into egg yolks and mix thoroughly until all come together.
  • Now slice the bottom  egg white parts so that they could stand without being wobbly on a plate.


  • Fill the hollows of egg white parts with the egg yellow mixture.
  • Spread thinly cut red / orange tomatoes, carrots, spring onions, red/yellow peppers or any other choice of colourful veggies.
  • Thinly strip a spring onion leaf and make a handle and insert the corners either side, using a toothpick.
  • Arrange them prettily on a plate and serve with ketchup or on their own.
  • Smile !!
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Sri Lankan Fish roti – Popular Sri Lankan Street Food


These spicy triangles, filled with fish and potatoes are a typical Sri Lankan street food.

You can make the filling on the previous day and store in the fridge to make the process a bit easier and less time consuming.

This easy recipe will give you the privilege of making these delicious fish rotis at home.

If your taste buds prefer a vegetarian version of the same, try this delicious vegetable rotis by clicking the link below :

So, let’s make them,

1st Step : Make the dough

Ingredients for the dough :

Plain Flour 2 Cups
Sugar 1 tbsp
Salt 1 tsp
Olive Oil 2 tbsp
Baking powder 1 tsp

Kneed it

  • Mix everything together and kneed  adding water little by little until it doesn’t stick onto your fingers.
  • Kneed for 5 – 8 mins more while dipping fingers with oil until the dough is soft and rubbery.
  • Now, break equal pieces from the dough  and roll them into balls as the size of a medium egg.
  • Dip each ball in oil and arrange them on a tray, allowing space between for them to rise.
  • Close with a cling film and let to rest for 1 hr.



2nd Step : Make the filling :


Prepare the fish:

  • You can use tinned mackerel in brine or tuna in brine for an easier choice.
  • If you prefer fresh tuna, King fish, Marlin or Thalapath fish for this filling, place fish pieces in a pan and fill water just above and add pepper powder, salt, a dash of turmeric , a bit of curry powder and a clove of gamboge.  Cook the fish until soft and all the water runs out and keep aside.

For the filling you will need :

Fish (tinned tuna or mackerel in brine) 1/4 cup
Salt  1/2 tsp
Ground black pepper  1 tsp
Garlic chopped  3 cloves
Green chili chopped  1
Onion or shallots chopped 1 large
Boiled potatoes 1/2 cup
Carrots – cut into thin strips  1/2 cup
Spring onions chopped or leek cut thinly 1/4 cup
White Cabbage – shreded thinly  1/2 cup
Turmeric powder/Mild curry powder/Chili powder 1/2 tsp each
2 Crushed cardamoms and a cinnamon stick
Lemon juice a few drops
Oilve oil or any other oil 1 tbsp
  • Heat up oil in a wok, add cardomoms and the cinnamon stick
  • Add chopped garlic and curry leaves.
  • Add a handful of  thinly chopped red shallots or onion and brown them.
  • Add  chopped green chili
  • Add a shredded carrots and cabbage.  Stir fry until the veggies are just wilted.  Do not over cook.
  • Roughly crush the boiled potatoes and toss them next.
  • Add chili powder, curry powder, turmeric, salt and pepper.
  • Mix all together and lastly add fish.
  • Stir fry a bit more and adjust the taste at this point.
  • Finally, squeeze  lemon juice on top and mix all together.
  • Filling is ready now.  Cover and keep aside.

Let’s go to the final step now:

  • Lift up the cling film and take a ball of dough and flatten it to a round shaped disk on an oiled plate. (Oil your fingers well while doing this)
  • Place a heap from the filling in the middle.


  • Fold into a triangle.
  • First bring the right edge to the middle.
  • Then the left side and the bottom, all the way to the middle.
  • Next. the top must come to the middle too.


  • Finally,  it should look like a perfect triangle like this; ( make the sides widen and shape it up with oiled  fingers )


  • Place the triangle roti on a well oiled and heated up non-stick pan and bake turning frequently until all the sides are baked well.


  • A wooden spoon placed across the pan is a brilliant way to support the rotis when you turn on to their sides.
  • Once all the rotis are baked properly, let the steam escape by placing them on a wire rack.
  • Let them cool off until you can touch them.
  • Serve with ketchup on side.




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Creamy Chicken – A creamy, silky chicken for a special occassion

creamy chicken2

This is a recipe of creamy chicken with a silky texture to give a glorious touch to any occasion – especially to make your guests feel extra special!

This is an Indian-style dish, which is mild in spices but topped with flavours and aroma.  To make this, the cooking technique matters more than anything else and if you get it right, then you are in for a real treat.

It goes with rice, any form of bread or noodles; kids will love the silkiness of this dish that will linger in their palates for hours – with an insatiable urge to ask for more.

Get the ingredients ready :

Chicken cut into medium size pieces 300 g
Onions 1
Ginger and garlic freshly grated 1 tbsp
Tomatoes – ripped and juicy 1
Chili powder, Coriander powder, Cumin powder, Garam masala 1 tsp each
Salt 1/4 tsp or to taste
Turmeric and Orange biryani colour(powder) 2 pinches each
Green chili – Slit 2
Single cream 1/2 cup
Whole spices: Black cardamom, cloves, Cinnamon, Pepper corns, Star anise 3 each
Kasthuri Methi (dry) – available in Indian grocessary shops 1 tbsp

Let’s make it:

  • Heat up 2tbsp of olive oil in a wide pan/wok.
  • Add all whole spices; black cardamom, cloves cinnamon, pepper corns, star anise.  Fry.
  • Add chopped onions and nicely brown them.
  • Add grated ginger and garlic and  green chili . Fry.
  • Add Chili powder, Coriander powder, Cumin powder,  turmeric and salt.  Fry.
  • Now add Kasthuri Methi.
  • Add the chicken pieces and give a good stir under high flame bringing all together.
  • Close the lid. Cook for 5 mins.
  • Open the lid and add chopped tomatoes.  Stir fry for 2 mins.
  • Pour a glass of warm water.
  • Cover and cook until the chicken is fully cooked for 5-8 mins.
  • Mix single cream with the Orange Biriyani colour and pour over the chicken.

chicken creamy2

  • Cook under slow flame until bubbles start bobbing up on the cream. Give a stir, close the flame immediately and sprinkle garam masala on top and garnish with chopped coriander leaves.
  • Your gorgeous, silky chicken is ready to serve!!!

Chicken creamy


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Sauw / Sago Caramel Pudding – A cooling dessert for Summer!

Sago pudding

This sago / Sauw pudding  is a perfect summer dessert due to its high cooling effect and to enhance its taste and appearance, I added some caramel into it.

Quite interestingly,  tossing a heap of cinnamon powder gives such sweet aroma and a soothing effect on the tummy too.   Sago seeds

What you need:

Sago seeds  (small) 3/4 cup
Water 1 cup
Brown sugar 2 tbsp
Salt 1/4 tsp
Cinnamon powder 1 tsp
Raisins A fistful
Cashew (optional)
Milk (coconut milk or fresh drinking milk) 1 cup
Jaggery – grated  1/2 cup

Make it:

  • Soak sago seeds in plenty of  water for an hour or two to soften them. You will notice that the sago seeds soaked up all the water and heaped up in double the amount.
  • Drain the water and keep aside.
  • Place 2 tbsps of brown sugar on to a small pan.
  • Heat it up on high flame.  You will notice the sugar is slowly melting into a brownish lava.  Let the sides go dark brown  and bubbles bobbing in the middle.
  • Pour a 3 tbsp water onto sugar caramel and stir until all crystals dissolve.
  • Now add the grated jaggery.
  • Pour 1 cup of warm water and let the jaggery dissolve, making a brown liquid.
  • Add the soaked sago seeds and cook while stiring.  If the water is not enough add more.
  • While cooking process is progressing add  sugar, salt, cinnamon powder and throw a fistful of raisins. Continue stirring until all come together as a ball and no water remains in the pan.
  • Quickly add milk.  Cook continuously stirring for about 6, 7 minutes until everything comes to a sticky lump.
  • Close the flame, pour the pudding into a Pyrex dish. (wash the dish with cold water before putting the pudding in.  This will easily make the pieces come out when you cut the pudding into squares when serving).
  • Arrange cashew halves on top if you prefer the creamy bite of cashew along with the pudding.
  • Now, place the dish in the fridge.
  • Cut into squares and serve with runny honey, maple syrup, golden syrup or coconut / Kitul treacle drizzled on top!!
  • Yummy !!

Sago pudding2

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Madeira Cake – A traditional English teatime treat

madeira cake

Madeira cake is a traditional English cake, which was served with a glass of wine in olden times.  It , however,  has become a popular teatime treat across the country now a days with nostalgic resonance.

You will notice that there is no baking powder or bicarbonate  soda in this recipe. Hence, the cake doesn’t rise but gives a soft, yet firmer texture to it.  There are a lot of variations to this cake, but none can beat this simple plain cake with it’s dainty yellow colour, especially when it teams up with a steaming mug of tea.

Bake this cake in a loaf tin as it gives the cake the shape of a loaf, particularly, the slices look nice and unique in shape.


  What you need to make this :

 Butter 220 g
Caster sugar 140 g
Self raising flour 170 g
Plain flour 3
Eggs 3g
Milk 2 tbsp
Lemon juice 2 tsp
Salt 2 pinches

Let’s make it:

Set the oven to 180 C.

Cream it

  • Beat sugar and butter together until creamy.
  • Add eggs one by one and beat after each adding.

Flour it

  • Mix both flours together and swift onto the batter holding the sieve a little above.
  • Mix with a wooden spoon, gently folding.
  • Add milk, lemon juice and salt.
  • Mix with the spoon until all come together into a smooth batter.

Pour it

  • Line up a loaf tray and pour the batter into it.
  • Give a shake and drop gently onto the kitchen top. This will let the air bubbles to escape and.

Oven it

  • Place in the oven and bake for 15-20 mins.
  • Remove from the oven, let it sit for 5 mins and remove from the tray.
  • Transfer on to a cooling rack.

Serve it

  • Slice with a long knife, dipped in hot water and wiped dry.
  • Enjoy with a steaming mug of tea.

Important : After 15-20 mins, if the top has already got a nice, golden colour, but the middle of the cake is wet and unbaked (Insert a skewer and check), cover the top  loosely with a foil paper, shut the oven door and bake for another 5 mins.  This will allow the middle to be baked and the top to remain as it is.

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Green Chili Sambol

green chili sambol

How to make : 

  • Place two chopped green chilies, Some crushed curry leaves, thinly chopped onion and  a handful of fresh coconut, chopped half an onion, salt and crush all together using a hand blender.
  • Mix freshly squeezed lemon juice.
  • Adjust the taste.
  • Your green chili sambol is ready!
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Tomato curry – Juicy tomatoes in a creamy curry

tomato curry

How to make : 

  • Chop two large juicy tomatoes and a large onion .
  • Heat up oil in a pan, crackle some mustard seeds.
  • Add curry leaves and the chopped onion. Brown them.
  • Add salt, chili powder, a little curry powder, turmeric and continue stir frying.
  • Add chopped tomatoes and a slit green chili, stir fry until all comes together as thick.
  • Pour water, about 1 and a 1/2 cup.  Mix all, cover and cook under medium flame.
  • After 3-4 mins cooking , open the lid and mix 2 tbsp of Maggi coconut milk powder or fresh coconut milk-thick version.  Stir, cover and lower the flame.
  • Cook under low flame about 3 mins until the gravy becomes thick and aromatic.
  • Spread some crushed curry leaves on top.
  • Sprinkle two pinches of brown sugar.  Adding sugar will beautifully balance the flavours in this gravy.
  • Delicious with Rotis, Thosa, Hoppers or with plain rice.
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