Brussel Sprouts Masala


Two years back, I had brussel sprouts for the first time. One of my friends invited us for dinner, and she prepared an amazing south indian spread. When I saw brussel sprouts, I told my friend that I have never seen small cabbage like this. She told its called ‘Brussel sprouts’. She had prepared them with cumin and pepper powder. I loved it.  That week when we went to buy veggies, I was searching for this and got a pack.  Knowing all its healthy benefits Started cooking them regularly, vitamin A, vitamin C, folic acid and dietary fiber – so many good things about this vegetable. This version goes well with both rice and Chappati.

Brussel Sprouts Masala:

Preparation Time : 10 min | Cooking Time : 20 – 25 mins | Serves : 3

Recipe Category: Side dish


Brussel Sprouts – 1 lb

Onion – 1 big, finely chopped

Tomato – 2

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Smabar powder /Red chilli powder – 1 tsp (I used sambar powder)

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Turmeric powder – 1/8 tsp

Oil – 1 tsp



  • Wash and remove a layer of leaves from the top and slit the sprouts, without cutting fully


  • Add oil to the pan, when the oil is hot add ginger garlic paste and sauté for 30 seconds. Add onions and saute till onions are cooked, and then add tomato
  • After onions and tomato are cooked, add garam masala, coriander powder, cumin powder, sambar powder, turmeric powder and allow it to cook for 2-3mins


  • Add the Brussel sprouts and Sauté well, and add required salt. Sprinkle some water and cover it with a lid and cook


  •  Cook till Brussels sprouts are cooked well and Masala is well coated


My Notes:

  • This dish goes well with plain/ variety rice  as well as with chappati
  • Instead of dry Masala, you can add water/ yogurt/ milk/fresh cream and make a gravy
  • Can add 1 tsp of tamrind pulp to make a tangy masala

Baked Uppu Seedai


For Gokulashtami, I had prepared this Baked Seedai. I have never made seedai before. Last year I wanted to do, but my mom alarmed me saying Seedai may burst, so I was scared!. This year, I badly wanted to do all the Gokulashtami special items, as this was the first Gokulashtami for my “Kutti Krishna” (My 9 month old son). I called my mom to ask about seedai proportions, and she again said a big no, and this time even stronger! My sis casually asked me why can’t I bake seedai, like baked Pakoda and Bonda, so that mom won’t get scared with me using hot oil for seedai. Why didn’t this strike me!  I wanted to try my luck baking seedai, and was happy with the result. Believe me, if you give baked seedai and deep fried seedai to someone, no one can find the difference in taste (except for the color)

Baked Uppu Seedai

Preparation Time : 10 min |  Cooking Time : 25 – 30 minutes

Recipe Category : Snack


Rice Flour – 1 cup

Roasted Urad Dal Flour – 2 tbsp

Asafotida/Hing – 1/8 tsp

Coconut – 2 tbsp

Coconut Oil – 1/4 tsp ( to grease hands)

Salt – as needed

Butter/Oil – 3 tbsp + 1 tsp ( I used Butter, use oil for vegan)

Oil – to grease parchment paper


For urad dhal Flour:

Take 1/4cup of whole urad Dal and dry roast till they are golden brown. When it comes to room temperature, grind them into fine powder


  • Preheat the oven to 400 F. Line a baking tray with parchment paper and grease the parchment paper with  oil
  • Dry roast the rice flour in low flame for 2/3 minutes. Do not overcook till they change color.
  • In a wide vessel, add the rice flour and 2 tblsp of urad dal flour and salt. Sieve them for even mixing


  • Add butter and coconut to the sieved flour and mix well. Add water slowly and knead them into a pliable dough


  • Grease your hands with coconut oil and make small balls. Place them on the parchment paper



  • Bake them for 20-30 minutes. Check half way through and toss them for even baking


My Notes:

  • Cumin seeds, sesame seeds and Chana Dal can be added
  • If you are frying, the seedai has to be fried in a medium low flame, as it will help for even cooking. Heat oil in a pan, When the oil becomes hot gently put the seedai balls to the oil. Cook till the oil sound subsides.
  • I used the store-bought rice flour. Alternatively you can wash and soak the raw rice for 1/2 hours and dry them in a cloth till mositure completely dries, and grind them into fine powder
  • The seedai dough should not be too tight. Otherwise the seedai will get cracked
  • Do not roll the seedai too hard


Tri-Color South Indian Platter


Happy Independence day to all my Indian buddies. Jai Hind!!!!

This is a special post, drafted for the Indian post with a tri-color theme. My actual plan was to post a Tri-Color fruit leather using Peach, apple and kiwi, but after baking I was not satisfied with the color, especially green.


Wanted to do something else. Being a south Indian, I was influneced by Saravana Bhavan, and remembered their Tricolor  chutney. I thought of preparing three chutneys, but the moment chutney was decided, I also wanted to make a platter with idly and Uthappam. I will post a detailed recipe on Idli batter (with mixie) shortly

Tri-Color South Indian Platter

Tri-Color Mini Idli



Idli Batter – 1/2 cup

Carrot – 1


Idli Batter – 1/2 cup

Frozen Peas – 2 tbsp


Idli Batter – 1/2 cup


Saffron Color

Cook the carrots, and once they come to room temperature, grind them into fine  paste. Add Idli batter to the carrot paste mix well / grind once

White color

Nothing to do:-) just the plain batter

Green color

Microwave frozen peas for a minute, or after switching off the carrot, remove carrot and add peas. Bring peas into fine paste and add batter and mix well

Mini Idli

  • Grease the Idli plate with oil and pour a spoon full of batter into mould. Stack up all the idli plates and steam for 12-15 mins. Rest it for another 5 mins
  • Dip a clean wide spoon in water and remove the idlis from the plate. Keep dipping the spoon in water in between to help in taking out the idli easily. In a skewer, I inserted Tri-Color idli


Tri-Color Uthappam


Idli batter – 1/4 cup approx

Carrot – 2 tbsp (finely chopped in chopper/grated)

Onion – 2 tbsp

Frozen Peas – 2 tbsp



  • Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it in a shape of rectangle. Drizzle carrot at the top, onion in middle and peas at the end and cover the lid and  cook. I didn’t flip the other side


Carrot Chutney


Carrot – 5

Onion – 1

Garlic – 2 pods

Dry Red Chilli – 2

Urad Dal – 2 tbsp

Mustard seeds – 1/8 tsp

Salt – as needed


  • Wash carrots, peel off the skin and trim the edges. Cut them into big chunks and cook them
  • Add 1 tsp of oil, add urad dal and mustard seed and saute till urad dal starts browning. Add the onions and garlic, and saute till they are cooked. Add carrot and sauté for 2/3 minutes and switch off. Let it cool
  • Transfer all the ingredients to a mixer, and grind it along with salt and required water.

Coriander chutney


Coriander leaves – 1/3 cup

Green chilli – 1/2

Coconut – 3 tbsp

salt – as needed


  • Grind everything into fine paste adding water

Coconut Chutney


Coconut – 1/2 cup

Green chilli – 1/2

salt – as needed


  • Grind everything into fine paste adding water

To temper:

Coconut Oil – 1 tsp

Mustard seeds – 1/2 tsp

Urad Dal – 1 tsp

Hing – 1/8 tsp


  • Add oil to the pan when the oil is hot add ‘to temper’ cook till they splutter and add to all chutney




Sending this to Shurti @CookingwithSJ  Independence Day event



Cream Biscuit Microwave Cake


Hurray! its my 100th recipe. I cannot believe I reached this special number so soon. I started this blog when my Little one was 6 months old. One day, hubby suggested I do something interesting, and spend some time away from everyday chores. That’s when a kitchen chef like me turned into a blogger. I thought I will end up posting something once a week, but constant comments and encouragement from Co-Bloggers, friends and family is keeping me motivated.

Biscuit cake – sounds interesting? I saw a recipe for this in a facebook group. The original recipe used Oreo biscuit, and I am not a big fan of chocolate. So didn’t try it for a long time. Recently when we were in the grocery stores, I told hubby about Oreo cake, and he asked why can’t you try with some other cream biscuit. I was like why it didn’t strike me!!! Since we were in the Indian store, I got Britannia cream biscuit and tried this cake after coming home. Believe me, it was super moist and tasty. I wouldn’t say its a no-sugar cake, as biscuits already have sugar ;-) let’s call it a no-extra-sugar cake :-)

Cream Biscuit Microwave Cake

Preparation Time : 2 mins |  Cooking Time : 5 mins

Recipe Category : Dessert


Britannia cream Treat Biscuits – 20 (I used Strawberry flavor)

Milk – 1 cup

Baking Powder/ Eno salt – 3/4 tsp (I used Baking powder)

Butter/Oil/Cooking spray – to grease (I used Cooking Spray)



  • Grease a microwave safe bowl/cake pan. I used a cake pan made of Silicone
  • Put the biscuits into the blender and blend into fine granules


  • Add baking powder, vanilla and milk and blend well


  • Pour the batter into the bowl and microwave for 5 minutes


  • Take it out and wait till it comes to room temperature. Once it is cooled, you can slice and serve.


My Notes:

  • Any cream biscuit/cookies can be used
  • Since I have used silicone baking tray, I was able to unmould easily. If you are using any other microwave safe bowl grease generously with oil/ butter
  • Adding parchment paper/wax/butter papers helps to unmould easily


Cracked Wheat Savory Cake


With my Little one going all around the house, I am finding it difficult to prepare breakfast. So I prefer preparing some light breakfast, or some bread like Wheat Oats Banana Bread. Couple of weeks back, I tried Savory Rava Cake and had them for next day breakfast, and we both liked it. Wanted to do it again, and this time I used Cracked Wheat instead of Rava. Remembering cracked wheat idli!!

Cracked Wheat Savory Cake

Preparation Time : 10 min |  Cooking Time : 45  mins – 1 hour | Serves : 3

Recipe Category : Breakfast/snack


Dry Ingredients:

Cracked Wheat – 1 cup

Peas – 2 tbsp

Corn – 2 tbsp

Carrot – 2 , peeled and grated

Onion – 1, finely chopped

Salt – as needed

Baking soda – 1/2 tsp

Baking powder – 1/2 tsp

Wet Ingredients:

Unsweetened Yogurt/Curd – 1 cup

Water – 3 tbsp

Oil/Butter – 1 tbsp ( I used Olive oil)

Sesame seeds – 1 tbsp (optional)

Cooking Spray / Oil – to grease



  • Preheat the oven to 350 degrees Fahrenheit. Place the parchment paper in baking pan, and grease the baking tray with oil/cooking spray
  • In a bowl, add dry ingredients and mix well, and then add the wet ingredients

cracked wheat savory bread

  • Pour into baking tray and sprinkle sesame seeds


  • Bake for 35-40 minutes


My Notes:

  • You can also grind the cracked wheat for this
  • Instead of adding 1 cup of curd, you can also add 1/2 – 3/4 cup of yogurt and add 3/4 – 1/2 cup water accordingly
  • Red chilli powder/green chilli can be added to make it spicy
  • Same proportion works for Semollina/Rava cake as well


Happy to be Hosted by Beula!

Writing a Guest post is always exciting. When Beula from EaterSpot asked me to do a Guest post, I accepted happily. The joy was doubled when she told me it was for celebrating the Indian Independence day!

Few words about EaterSpot, in Beula’s own words:

“I began blogging in March 2010 purely because of boredom. I moved from the US to New Zealand, had a full time job, was newly married but wanted to do more stuff … thus my food blogging journey began. Over on my blog EATERSPOT, I share about recipes that have been part of my family and new recipes as well based on my current cravings or menu planning.

I’ve got non-vegetarian, vegetarian, Indian recipes and recipes from different cuisines, vegan, Gluten Free, Paleo and some kids recipes too :)”

Pls checkout Beula’s blog for my Mushroom Peas Masala

Mushroom Peas Masala

Beula’s Facebook page


Thanks Beula, for hosting me, and joining us in celebrating the Indian Independence Day. JAI HIND.

Sweet Kozhukattai

IMG_9158 - Copy

Sweet  Kozhukattai is a traditional dish prepared durung many festivals like varalakshmi pooja and vinayaka chaturthi. Soft Purana Kozhukattai is a great teatime snack too. When my Mother in law came to visit us, she used to prepare this frequently, and having a sweet tooth, I remember skipping dinner after having so much Kozhukattai! There are many ways to cook Sweet kozhukattai, I am sharing one version along with few other techniques told by both Mom and Mother in law

Can I call it Indian Sweet Momos ;-)


Sweet Kozhukattai

Preparation Time : 10 min |  Cooking Time : 45  mins – 1 hour | Serves : 3

Recipe Category : Dessert/Sweet and Snack


Rice flour – 1 cup, sieved

Water – 1 cup + 1/4 cups

Salt – 1/8 tsp

Coconut oil – 1 tsp


Shredded Coconut – 1 cup

Water – 1 tbsp

Jaggery – 3/4 cup

Cardamom powder – 1/4 tsp



  • In a pan, add jaggery one tbsp of water. Once the jaggery melts, add coconut and cook till the mixture gets thickened. Add cardamom at the end. Mix well and switch off


  • While still warm and when you can handle the jaggery with hands, grease your palm with ghee/oil, take small portions and make small jaggery balls


  • In a sauce pan add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have 1/4 cup of water boiled in separate pan/kettle)
  • For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately


  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
  • When the dough is cool enough to handle, make small spheres. Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps to make Kozhukattai


  • Slowly press with your hand and make a big circle sufficient enough to keep the filling


  • Place the pooranam into the small portion


  • Bring the outer layer to the top for modakkam shape. Alternatively, mould can also be used


  • Repeat with rest of the dough
  • Grease the idli plate and place the kozhukattai and steam them for about 8- 12 minutes. Remove from the plate when it comes to room temperature


My Notes:

  • If pooranam becomes so hard and not able make balls, Microwave them for 40 sec or use double boiling method and heat the pooranam
  • Traditionally raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
  • Idiyappam flour can also be used to prepare Kozhukattai
  • Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get a dough to the consistency similar to the one shown in above picture
  • If you think jaggery has impurities strain them after it melts and comes to room temperature. Then add coconut and cook pooranam
  • To get the outer layer soft,  boil water well for making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough
  • When the kozhukattais are done, they will be shiny. Do not over cook, it may give you rubbery and broken kozhukattais
  • Cook pooranam in medium flame
  • It is always better to prepare pooranam first and then the dough, to avoid dough becoming thick
  • Pooranam can also be prepared the previous day and refrigerate

Taking this traditional indian dessert to Fiesta Friday hosted by Angie and co hosted by Margot and Saucy 


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