Spicy Cheesy Vegetable Pasta

Pasta is from Italian Cuisine. This time I tried Pasta with veggies. Broccoli, Bell Pepper are best choice for pasta. Colorful Pasta. We can replace normal Pasta to Whole meal Pasta. Melting cheese will invite kids.

This is quick and easy recipe, even beginners could try this recipe.

Do try and enjoy with family.

Spicy Cheesy Pasta:

Cheezy, Spicy, Vegie Pasta
Pasta 250 g
Red Capsicum1
Broccoli100 g
Red Chili flakes 2 tsp
Black Pepper1 tsp
Paprika1 tsp
Mixed Italian herbs2 tsp
Garlic3 pods
Saltto taste
Olive Oil2 tsp
Butter1 tbsp


1. Boil water.
2. Add salt, Olive oil and pasta.
3. Cook for 8 to 10 mins or follow the instruction given in the box.
4. Don’t over cook.
5. Once it is done, drain the water and keep water and pasta separately.
6. Will use pasta cooked water later in the cooking.

7. Now lets get in to the pasta making.
8. Heat a pan with olive oil and a cube of butter.
9. Start with chopped garlic. Fry the garlic.
10. Subsequently add red chili flakes, paprika and mixed herbs.
11. Let all the flavours infuse in the oil.
12. Now lets all the diced onion and fry in the oil.
13. Once it is done, add sliced red bell pepper / capsicum.
14. Cook it and add the broccoli flowerets.
15. Add salt to taste.

16. Now add the water which is used to cook the pasta.
17. Add just ½ cup of water. Cook the vegetables, but don’t over cook.
18. Once the vegetables are cooked, add the pasta and mix until it is well combined.
19. Add basil leaf to the dish.


Please like, Share, Comment and Subscribe

Blue Butterfly Pea Rice

Blue Butterfly Pea Rice is the rice cooked with the extract of Blue Butterfly Pea Flower. It is Antioxidant rich and very good for your skin.

It can slow down the skin aging process, prevent premature aging, and improve overall skin tone and texture. Butterfly pea nourishes hair follicles, promotes hair growth, reduces hair fall, and slows down the greying of hair.

Blue Butterfly Pea can grow easily in our home garden. It is seen in the streets also. While using the flower, wash it in running water twice.

Blue Butterfly Pea Rice
Blue Butterfly Pea 10 – 14
Rice1/2 cup
Coconut milk1/2 milk
Cinnamon2 sticks
Ginger1/2 inch
Saltto taste


1. Take a sauce pan.
2. Boil 2 cups of water.
3. Add 10 – 14 numbers of Blue Butterfly Pea Flower.
4. Boil the water until it turns into deep blue colour.

5. Heat a pressure cooker with 1 tsp of oil.
6. Season with cinnamon and cloves.
7. Strain the flower extract and pour it in the pressure cooker.
8. Add ½ cup of coconut milk.
9. Add the ginger piece to the mixture.
10. Add salt and mix the mixture until it is well combined.
11. Let it boil, once it starts to boil add the rice.
12. Wash and soak the rice for 10 mins before adding to the pressure cooker.
13. Mix well and close the cooker.
14. Cook upto 3 – 4 whistles.
15. Let the pressure releases naturally.

16. Then open and mix the rice and plate it.
17. Enjoy the Blue Butterfly Pea Rice with spicy chicken curry or fried chicken.

Sprouted Moong dal Tikki

Sprouted Green Moong dal is a dal which is easy digestive. It is rich in Vitamin A, B, C and E and also in many minerals including Iron, Calcium, and Potassium. It is a powerful source of vegetarian protein. It is considered a healthy weight loss food as it is a low-fat food, rich in protein and fibre.

Start your day with this healthy breakfast Tikki. Easy to make Tasty to eat.

Sprouted Green Moong Dal 1½ cup
Ginger ½ inch
Green chili2 – 3
Coriander Leavesfew
Saltto taste
Roasted Cumin powder ½ tsp
Turmeric powder ½ tsp
Rice flour 1½ tsp
Curd ½ cup
Tomato sauce / Chili sauce ½ cup

Lets see how to make Tikki

  • Take a mixer jar or blender jar.
  • Add ginger, coriander leaves, green chili, salt and sprouted green moong dal.
  • Grind it coarsely.
  • Transfer the mixture to a bowl

Add the below ingredients to the ground mixture of Sprouted Green Moong Dal.

  • Add roasted cumin powder.
  • Add Turmeric powder,
  • Add rice flour and mix well and check salt
  • Heat tawa and grease.
  • Scoop and pour the mixture on the tawa
  • Smear oil and cook them on medium flame.
  • Cook until the outer part are crispy.
  • Cook 3 – 5 mins each side.
  • Tasty, delicious and healthy Sprouted Green Moong Dal Tikki is ready.

Garnish / plating

  • Take a cup of thick curd.
  • Fill the curd in the piping bag with star tip nozzle.
  • Decorate or top on sprouted green moong dal tikki.
  • Also add chili sauce in the middle with a spoon.
  • Enjoy this combination of tikki with curd.
  • You can enjoy with other chutneys also.
Click and watch

Moringa leaf Roti

Moringa is nothing but Drumstick, which is rich in Iron and other nutrition.

Here, I tried to combine this Iron rich Moringa leaves in whole wheat and make tasty and healthy roti.

Whole Wheat flour 3 cups
Moringa leaves1 cup
Onion1 big
Ginger ½ inch
Green Chili2 – 3
Saltto taste
Oilto make roti
Ghee2 tsp


  1. Chop the onion finely.
  2. Clean the moringa leaves in running water atleast twice and then chop then finely.
  3. Grate or finely chop the ginger.
  4. Mince the green chilies. If it is difficult for children you can avoid green chilies and add red chili powder 1 tsp.
  5. Use fine salt to knead the roti flour.


  1. Take a bowl and add 3 cups of whole wheat flour.
  2. Add finely chopped onion.
  3. Add minced green chilis.
  4. Also add salt and ghee.
  5. Now add finely chopped moringa leaves.
  6. Rub all the ingredients together for a while.
  7. Mix all the ingredients evenly before adding water.
  8. Add water little by little and knead the dough.
  9. Knead it soft and apply oil to avoid getting it dry.
  10. Cover and keep aside for at least 30mins.
  11. After 30 mins make small balls with the dough and roll then like chappathi by dusting the dry flour.
  12. Heat and Grease the tawa.
  13. Put the roti and put the rolled dough on the tawa.
  14. Cook the roti both the sides. Smear oil. Cook at least 2 mins at each side.
  15. Enjoy the Roti with side dish.


Please like, Share, Comment and Subscribe

Vegetable Biriyani

Authentic Vegetable Biriyani recipe for you. Biriyani is all time favouriite. Biriyani with toasted bread gives great taste and satisfaction to your tummy.

Making Biriyani is a art, need patience. Enjoy cooking the Biriyani using this method.

Rice 2 cups
Tomato Puree 2 nos
Green Chili3
Ginger Garlic Paste1 tbsp
Carrot1 big size
Potato1 big size
Knol Khol / Turnip1 medium
French beans100 g
Green Peas100 g
Mint / Pudina1 fist
Coriander Leaves1 fist
Coconut Milk½ – ¾ cup
Saltto taste
Oil2 tbsp
Cinnamon2 sticks
Cardamom 4


  1. Make tomato puree with 2 tomatoes.
  2. Slice 3 onions.
  3. Chop vegetables evenly.
  4. Slit green chili.


  1. Heat cooker pan with 2 – 3 tbsp of oil or ghee.
  2. Add Bay leaf, cinnamon, cloves, fennel seeds in a medium heat oil.
  3. Then add slit green chili, sliced onion fry until it changes colour.
  4. Add ginger & garlic paste, saute until the raw smell goes off.
  5. Next add cleaned mint and coriander leaves.
  6. Fry for a while.
  7. Add tomato puree and cook for little while, then add turmeric powder to it.
  8. Mix well and salt, again mix.
  9. Add all the chopped vegetables to the cooker and mix well.
  10. Also add coconut milk to it.
  11. Let all the ingredients well combined.
  12. Allow to cook or boil for few mins.
  13. Now add water and let it boil and adjust salt for briyani.
  14. Then add washed and soaked rice to the cooker pan.
  15. Cover the cooker and put the whistle, once the pressure builts, simmer the flame.
  16. Simmer the flame to the lowest.
  17. Now cook for 10 mins.
  18. Once the pressure is down, open the cooker.
  19. Mix without breaking the rice.
  20. Toast bread crispy with ghee. Cut the breads into cubes and add to the briyani.
  21. The tasty vegetable Biriyani is ready to serve.


Please like, share and Subscribe

Pasiparuppu Kanji/Congee

Yellow Moong Dal or Pasiparuppu is very easy to cook. Dal is used in many dishes.

Let us make Congee with Yellow Moong Dal or Pasiparuppu. We are going to make this Congee with Jaggery, Cardamom powder and Coconut milk.

Yellow Moong Dal / Pasiparuppu¾ cup
Grated Jaggery ¾ cup – 1 cup
Coconut Milk1 cup
Ghee1 tbsp


  1. Wash yellow Moong dal / Pasi paruppu and soak for an hour. Soaking the Dal helps to cook faster and mushy. If you don’t soak the Dal, there is a chance
  2. Heat cooker pan with a tbsp of ghee.
  3. Add dal and fry until it is aromatic.
  4. Add 3 cups water and cook upto 3 – 4 whistles.
  5. Heat a sauce pan with ¼ cup water.
  6. Add grated jaggery and let it dissolves and boil for 3 mins. Then strain and keep the syrup aside.
  7. Once you opened the cooker pan, add this jaggery syrup to it.
  8. Mix well until it is well combined.
  9. Check the consistency.
  10. Finally add the coconut milk and mix well.
  11. Put off the flame. Enjoy the healthy congee


Green Moong Dal Vadai / Pachai Payaru Vadai

Green Moong Dal or Pachai payaru is one of the easily digestible pulses of all dals that can be included in any therapeutic diet plan. Lowers cholesterol levels and reduces the risk of heart disease.

Green Moong Dal1 cup (soak over night)
Onion 1
Green Chili3
Ginger ½ inch
Fennel1 tsp
Peppercorn1 tsp
Curry Leavesfew
Coriander leavesfew
Saltto taste
Oilto fry


  1. Take a blender
  2. Add soaked green moong dal, green chili, fennel seeds, peppercorns, curry leaves and coriander leaves and blend it coarsely.
  3. Transfer it to another bowl.
  4. Add chopped onion and chopped ginger and salt.
  5. Mix evenly.
  6. Take small portion and roll like a ball.
  7. With the help of your palm, press to shape like vadai.
  8. Use all the batter and make vadai and keep it ready in a plate.
  9. Heat oil in a kadai.
  10. Fry vadai in medium heat.
  11. Crispy and tasty vadai is ready


Matar Mushroom Gravy

Mushrooms are a rich, low calorie source of fiber, protein, and antioxidants. They may also mitigate the risk of developing serious health conditions, such as Alzheimer’s, heart disease, cancer, and diabetes. They’re also great sources of: Selenium.

Peas(matar) are packed with antioxidants, which help build your immune system.   Anti-inflammatory nutrients in peas have been associated with lowering the risk of inflammatory conditions like diabetes, heart disease, and arthritis.

Matar (Green Peas)100 g (cooked)
Mushroom (button)100 g
Cinnamon2 sticks
Onion paste2 blended
Tomato puree2 blended
Turmeric powder½ tsp
Chili powder1-2 tsp
Coriander powder2 tsp
Cumin powder1 tsp
Garam masala ½ tsp
Saltto taste
Oil1 tbsp


  1. Heat a pan with a tbsp of oil.
  2. Season with cinnamon and cloves.
  3. Add onion paste (ground two onions) and fry in oil until the onion is well cooked and oil separates.
  4. Now add ginger and garlic paste, cook until the raw smell goes off.
  5. Add tomato puree (ground two riped tomatoes) and cook until the oil separates.
  6. Once it is cooked add turmeric powder, salt, chili powder, coriander powder, roasted cumin powder and garam masala. Stir in between.
  7. Cook the spices until the raw smell goes.
  8. Now add chopped mushroom and cook with the masala. Stir and add little water to cook.
  9. Add cooked green peas or frozen green peas. Mix well until it is well combined. Cook altogether well.
  10. Finally add 2 tbsp coconut cream / thick coconut milk. No need to boil.
  11. Serve Matar Mushroom /Mushroom Green peas with Chappathi or Roti


Mor kuzhAmbu / Buttermilk curry

Mor Kuzhambu is very simple dish to make. There are different ways to make Mor Kuzhambu, this is how my mother makes. Mor Kuzhambu tastes great only when you use curd with slightest sourness. My mother don’t use any vegetables. There is also no cooking involved, only for tempering we use stove. It is an Interesting and Tasty recipe.

Try this step by step cooking and enjoy.

Curd1/2 cup
Water1/4 cup
coconut1/4 cup
Roasted gram1 tbsp
Cumin seeds1/2 tsp
Coriander seeds1/2 tsp
Green chili2
Mustard seeds1/2 tsp
Split urad dal1/2 tsp
Saltto taste
Coconut oil2 tsp


  1. Coconut paste: Make a paste with freshly grated coconut, roasted gram, green chili, cumin seeds, turmeric and salt.
  2. In a bowl, add curd and water then whisk it without lumps.
  3. Add this grounded mixture to the Curd mixture and mix it until it is well combined.
  4. Heat a pan and add coconut oil for seasoning.
  5. Season with mustard seeds, split urad dal, dry red chili and curry leaves.

Enjoy this simple and tasty Butter milk gravy / Mor Kuzhambu with Appalam.


%d bloggers like this: