Monthly Archives: August 2015

A very simple curry/gravy with brinjals!!!

Back with a post after a week. Was super busy with my kid that I did not have time to post here. Here comes a very easy and simple curry or you could even call it a gravy with the purple beauties, BRINJALS!! This goes really well with idli, dosas, rotis or just plain hot rice.

Simple Brinjal Curry

Serves: 2

Preparation Time: 10 minutes
Cooking Time:20 minutes


Brinjals – 3 slightly bigger ones
Onion – 1 big
Tomato – 1 big
Tamarind – gooseberry sized
Jaggery/Sugar – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Salt – to taste
Oil – 2 tsp
Mustard Seeds – 1 tsp
Coriander Leaves – for garnish


1. Heat oil in a pan. Temper mustard seeds.
2. Add onions and saute till transparent.
3. Add tomatoes and very little salt. Saute till they turn mushy,
4. Add all the powders and mix well.
5. Now add the chopped brinjals and saute till the masalas get coated well and the brinjals turn little soft.
6. Add the tamarind extract, jaggery and required water(depending on the consistency you need) and simmer till the brinjals are completely cooked.
7. Add salt to taste and simmer for some more time.
8. Garnish with coriander leaves.

Paniyarams with the goodness of wheat and apple!!

Kids are the ones who are fed with the most healthiest food. Or atleast that is the stage when healthy food is emphasized a lot. I see a lot of infant cereal foods like Cerelac, Nestum etc with a lot of different flavours one being Wheat Apple. I was just thinking why not try this combination for adults. It is of course very healthy. I should admit that this was purely an experiment and I am just sharing the idea so that anyone of you can come with much more healthier ideas like this.

Wheat Apple Paniyaram


Whole Wheat Flour – 1/2 cup
Rice Flour – 1/4 cup
Apple – 1/2 peeled and grated
Jaggery – 3 tbsp
Salt – a pinch
Water – as required
Oil – to shallow fry


1. Mix all the ingredients to a dosa batter consistency.
2. Heat a paniyaram pan and pour small paniyarams out of the batter.
3. Cook till they are completely done with 4-5 drops of oil on each side. They should be cooked until a skewer inserted in the middle comes out clean.

-The consistency is very important. Do not make the batter watery.
-Jaggery can be adjusted according to taste.
-I am not sure if this can be given to very small kids below 1 yr of age. So, please exercise your discretion on that matter.

Have leftovers??? Convert those to a yummy dish like this one – Left over rice and sabji balls!!

I should say yesterday was a leftovers day at my place. Somehow didn’t feel like eating rice or the sabji for lunch. How much ever I ate, I still had some left. And then came the dinner dilemma as always. Was reminded of the rotis my mom used to make with left over rice. But had sabji and some bread slices as well. Ah!! Apply the same principle and tada !! These lovely rice and sabji balls were the result!!

Left over rice and sabji balls


Left Over Rice – around 3/4 cup
Potato Sabji – around 1 cup
Bread Slices – 3
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Salt – very little


1. Soak the rice in some water for around 30 minutes.
2. Drain the water and squeeze the rice.
3. Mix rice, potato sabji, bread slices(soaked in water and squeezed) and all other ingredients.
4. Heat oil in a paniyaram pan and make small balls out of the mixture and shallow fry them.
5. Serve hot with ketchup or any chutney.

Note: Potato sabji recipe – Heat oil in a pan. Add mustard seeds, green chillies and curry leaves and saute. Add boiled potatoes and chilli powder. Mix well. Finally add salt and lemon juice.

My sabji was spicy enough so I did not add extra chilli powder for spiciness. You are free to experiment with any other left over as well. Also you can add garam masala powder.The mixture has to be tight enough to shape balls out of it.

Broken Wheat Series is on!!! Healthy Broken Wheat/Daliya/Godhuma Rava Pongal for you guys!!

I love the normal Ven Pongal that is made in most south indian homes. My hubby somehow is so bored with the normal pongal that he eats it so disinterestedly whenever it is made. I, being someone who hates upmas do not like daliya/broken wheat upma specifically. Was looking at satiating both our appetites yesterday with something that is different from what we both do not like. So, that is when making pongal with daliya stuck me. This is a healthier version compared to the normal rice pongal and it was equally tasty too!!!

Daliya Pongal

Serves: 2


Broken Wheat/Daliya – 1 cup
Moong Dal – 1/2 cup
Water – 4 cups
Pepper – 1/2 tsp
Curry Leaves – a few
Green Chillies – 2/3
Cumin Seeds – 1 tsp
Turmeric Powder – 1/2 tsp
Ghee – 1 tbsp
Hing – a pinch
Salt – to taste


1. Pressure cook moong dal with enough water till soft for about 6 whistles.
2. Dry roast daliya for 2-3 minutes till nice aroma comes.
3. Heat ghee in a pan and add green chillies and saute for a minute.
4. Now add cumin seeds, pepper corns, hing and curry leaves and saute.
5. Once they are done, add 4 cups of water,turmeric powder and required salt.
6. Lower the flame and add the daliya slowly with continuous stirring.
7. After the daliya absorbs water and is almost cooked, add the moong dal and simmer for 3 minutes.
8. Healthy daliya pongal is ready to serve.Serve it with any chutney or sambar of your choice.

Can lunch on a sunday be normal?? nah…So here it is Coriander Soya Rice!!

Had a pack of soya chunks and wanted to do something with it. Made this simple and tasty Coriander Soya rice for today’s lunch. This is absolutely healthy too. Coriander is a great source of fiber and soya has tons of protein in it. Apart from these two great sources of nutrition, this rice variety has veggies too. So, lets move on to the recipe of this taste bhi health bhi dish!!

Coriander Soya Rice

Serves: 2

Basmathi Rice – 3/4 cup(soaked for 15-20 minutes)
Soya Chunks – 1.5 cups
Onion – 1 medium sized sliced
Tomatoes – 2 sliced
Carrots, Peas – 3/4 cup chopped
Curd – 3 tbsps
Chilli Powder – 1/2 tsp
Cumin Seeds – 1 tsp
Cinnamon -1/2″ piece
Cloves – 3
Bay Leaf – 1
Ghee – 1 tbsp
Salt – to taste

To grind:
Coriander – 1/2 bunch
Cashews – 5-6
Green Chillies – 4


1. Heat water in a pan. When the water starts to boil, add the soya chunks to the water and leave it for 5-8 minutes or till it is soft.
2. Wash the soya chunks and squeeze the chunks. Add them to cold water and squeeze out the water again. Keep aside.
3. In a pressure pan,add ghee. When ghee is hot, add jeera, cinnamon, cloves and bay leaf. Saute for 2 minutes.
4. Add onions and saute till golden brown. once onions are done, add carrots and peas and saute for 3-4 minutes.
5. Now add tomatoes, the ground paste and the soya chunks with curd and very little water. Let the mixture simmer for 3 minutes.
6. Now add the soaked rice and 1.5 cups of water. Add required salt and close the lid with weight on.
7. Allow to cook for 2 whistles on high flame and cook on sim for 5 minutes.
8. Tasty Coriander Soya Rice is ready.