Pudhina/Mint Rice

Pudhina / Mint is very good for digestion.


Ingredients                        Measurement
Rice                                                                             11/2 cups
Pudhina / Mint Leaves                                        125g
Onion                             2  
Tomato                    1 medium sized
Garlic                       1 whole pod
Green Chili4
Ginger                             1 inch
Green peas                         ½ cup
Paneer / cottage cheese                               150 g
Coconut Milk (concentrated)                                            1 cup
Ghee                         1 tbsp
Salt                                                      to taste
Oil1 tbsp
Cinnamon2 pieces
Cloves 2
Wateras required

1. Wash the rice and soak in water for 10 mins.
2. Cut the onion thin slices.
3. Grind Pudhina leaves, green chilies, ginger and tomato, grind these ingredients into fine paste and keep aside.

Note: Can cook pudhina rice in both pressure cooker and pan.

Both are one pot style.

1. Heat a wide pan with 1 tbsp oil and 1 tbsp ghee.
2. Season with cinnamon and cloves.
3. Add peeled garlic and sliced onion, then fry until it turns golden brown.
4. Now pour the grounded paste of pudhina to the pan.
5. Cook until the raw smell of this pudhina paste goes off.
6. Add cooked green peas or rinse the frozen peas and use.
7. Cook the mixture for a while and add turmeric powder and salt.
8. Mix well and make sure the raw smell of the mixture goes off.
9. Time to add 1 cup thick coconut milk and 3 cups of water.
10. Add paneer and mix well, check the salt and adjust.
11. Let the water boil, then add rice and mix well, then cover with lid.
12. Let the rice boil for 3 mins and put the flame to low and cook for another 10 mins with lid.
13. Check and mix the rice in between without breaking the rice.
14. If needed sprinkle little water(1/4th cup).
15. Once then rice is cooked, put off the flame and leave the rice to set for another 20 mins with lid covered.
16. This is very tasty and healthy recipe.

To cook in Pressure cooker:
Use pressure cooker and do all said above.
Once you put the rice. Close the cooker and before the 1st whistle comes, simmer the flame and cook for just 8 to 10 mins. Cook in Pressure cooker: Use pressure cooker and do all said above. Once you put the rice. Close the cooker and before the 1st whistle comes, simmer the flame and cook for just 8 to 10 mins, Put off the flame and wait until the pressure goes down. Put off the flame and wait until the pressure goes down.

Kathirikkai Sadham / Eggplant Rice

Kathirikkai/Eggplant is a great source of Vitamin C, Vitamin K, Vitamin B6, Thiamine, Niacin, Magnesium, Manganese, Phosphorus, Copper, Fiber, Folic acid, Potassium, and more! It helps with digestion, improves heart health, prevents cancer, improves bone health, prevents anemia, increases brain function.

Most kids don’t like Eggplant/Kathrikkai. Try making Kathrikkai Sadham and change the fact.


Ingredients                        Measurement
Rice                                                                             1 cup
Small brinjal                                        300g
Onion                             250g 
Ginger and Garlic paste                    1 tbsp
Turmeric powder                       ½ tsp
Red Chili powder1 tsp
Mustard seeds                             1 tsp
Split Urad dal                         1 tsp
Cashew nuts                               10
Ghee                                                  1 tbsp
Coriander leaves                         1 fist
Salt                                                      to taste
Oil3 tbsp

1. Chop the onion and brinjal finely.
2. Cook rice in a electric cooker or pressure cooker. Make sure rice is not sticky.

1. Heat gingely oil or coconut oil in a pan and season with mustard seeds and split urad dal.
2. Add finely chopped red onions and cook until it turns golden brown.
3. Now add in the ginger-garlic paste and cook well until the raw smell goes off.
4. Add the finely chopped brinjal and cook well along with the onion mixture.
5. When the brinjal is half cooked start adding the spices.
6. Add in salt, turmeric powder and chili powder.
7. Cook the brinjal and spice mix until the raw smell goes off.
8. Cook the brinjal well until the oil separates from the mixture.
9. Check the salt and spice, then adjust.
10. Keep this brinjal mixture aside.

11. Heat another pan with ghee or gingely oil.
12. Add broken cashew nuts and fry until it turns light brown.
13. Now add the brinjal mixture how much you needed for the rice.
14. Now add in the cooked rice to the pan and mix well until it combines.
15. Add finely chopped coriander leaves and serve with Raita.

Karuveppilai Thogaiyal

Curry leaves are packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.


Karuveppilai or curry leaves       2 handfuls
Channa dal                                    1 tbsp
White whole urad dal                   1½ tbsp
Dry red chili                                   4
Garlic                                              4 pods
Ginger                                              1/2 inch
Tamarind                                          small  gooseberry size
Hing/Asafoetida                         1 tsp
Oil  1 tbsp
Salt                                                         to taste


  1. Heat oil in a pan.
  2. Fry Channa dal, urad dal until aromatic
  3. Add dry red chili, garlic, ginger, tamarind and curry leaves fry until it is crisp
  4. Off the flame and add salt and hing.
  5. Once the mixture cools down, blend it in Thogaiyal consistency.
  6. Use gingely oil/Ghee to mix Karuveppilai Thogaiyal with rice.

Thakkali / Tomato Sambar

Tomato Sambar goes great with Idly and Dosa. The Tangy taste will stays in your mouth.

Tomato Sambar is easy to make and very very tasty.


Ingredients                        Measurement
Onion                                       1 medium sized
Tomato                                        3 small
Freshly grated Coconut                              ½ cup 
Roasted gram                    1 tbsp
Turmeric powder                       ½ tsp
mustard seeds1 tsp
Green Chili                             1
Red Chili powder                         1 tsp
Fennel seeds                                1 tsp
Split urad dal                                                 1 tsp
Curry leaves                                1 strand
Coriander leaves                         1 fist
Salt                                                      to taste
Oil2 tsp


1. Chop the onion roughly.
2. Chop 1 tomato finely.
3. Blend 2 tomatoes, roasted gram, fennel seeds and freshly grated coconut into a fine paste.
4. Cut/slit the green chili.


1. Heat a pan with oil.
2. once the oil id hot, Season with mustard seeds and split urad dal.
3. Add in cut slit green chili, curry leaves, roughly chopped onion and saute for a while.
4. Now add finely chopped tomatoes and saute well until tomatoes turns mushy.
5. Add in turmeric powder and red chili powder(here I am using 1 tsp, if you like to have spicy sambar add chili powder of your taste).
cook until raw smell of chili powder goes off.
6. Now time to add in the blended mixture and salt. Mix well and add 1 to 2 cups of water and let it boil.
7. Add chopped coriander leaves and continue to boil. Boil the sambar for 3 – 5 mins.
8. Once the Sambar is thickens, turn off the flame.
9. Enjoy this tasty Thakkali Sambar with Idly/Dosa.

KovaikKai Peanut Roast

Kovaikkai or ivy gourd is rich in fiber, B vitamins, and iron and may help relieve occasional constipation and normalize blood sugar.


Ingredients                        Measurement
Kovaikkai / Tindora                                            200 g
Red Chili powder                                      ½ tsp
Sambar powder                             ½ tsp
Roasted Groundnuts                    1 tbsp
Turmeric powder                       ½ tsp
Salt                                                      to taste
Oil1 tsp


1. Cut the kovakkai in lengthwise.
2. Crush the groundnuts.


1. Heat a pan with a tsp of oil.
2. Season with mustard seeds and jeera/cumin seeds.
3. Once it started to crackle, add the sliced tindora.
4. Fry the tindora or kovakkai for a while.
5. Add in turmeric powder, chili powder, sambar powder and salt.
6. Mix well until the raw smell of the spices goes off.
7. Add 1 – 2 cups of water and cook the kovakkai until soft.
8. Once the kovakkai is cooked soft, wait until the water to drain completely.
9. Add the chopped roasted groundnuts and mix well.
10. Tasty Kovakkai roast is ready.

Pidhukku Avarai Kootu (skin peeled Mochai Kottai)

Pidhukku Avarai Kootu is a unique and very tasty with simple ingredients.


Ingredients                        Measurement
Mochai Kottai                                       1½  cup
Small Onions                                        10
Tomato                              2  
Curry Leaves                    10
Turmeric powder                       1 tsp
Chili powder1½  cup
Coriander powder                           4 tsp
Mustard seeds                         1 tsp
Split Urad dal                                1 tsp
Asafoetida/Hing                                                  ½ tsp
Grated Coconut                              4 tbsp
Coriander leaves                         to garnish
Salt                                                      to taste
Fennel seeds1 tsp


1. Wash the Mochai Kottai and soak for overnight (~8 hours).
2. Next morning peel the skin, rinse the Pidhukku Avarai(skin peel Mochai Kottai) and keep aside.


Grind the coconut and fennel seeds in to a fine paste.
Chop onions and tomatoes.

1. Heat oil in a pan and season with mustard seeds and split urad dal.
2. Once it is crackled, add dry red chili, curry leaves and hing.
3. Sauté for a while and add chopped onions, fry until it turns golden brown.
4. Now add chopped tomatoes and cook until it is soft and mushy.
5. Then add the spices chili powder, coriander powder, turmeric powder and salt.
6. Cook until oil separates.
7. Add in the grated coconut and fennel seeds grounded paste to the pan.
8. Add 1 – 2 cups of water and also the Pidhukku Avarai(don’t use more water) to the pan.
9. Let it cook until it is soft (it will cook fast), don’t cook for long time. Check the salt and adjust.
10. Once the Pidhukku Avarai is cooked well, check the consistency.
11. Switch off the flame and transfer the gravy to another bowl and garnish with chopped coriander leaves.

Enjoy the yummy Kootu. Can serve with rice or roti.

Pasta Salad

Pasta – No cream, No sauce.
It is not necessary that we should eat pasta with cream or sauce, we can have it as a salad too. Simple, healthy and delicious pasta salad. If you want it to be even more healthy, you can replace the normal pasta with wholemeal pasta.

Serving: 2 pax
Preparation Time: 10 mins
Cooking Time: 10 mins


1Pasta (fusilli)                           250 g
2Onion1 medium sized
3Crushed Black pepper2 tsp
4Garllic3 – 4 pods
5Broccoli 150 g
6Capsicum (red/yellow/green)1
7Cauliflower150 g
8Italian mixed herbs1 tsp
9Olive Oil/Coconut oil1 tsp
10Saltto taste

1. Cook pasta as instructed in the packet or boil water with salt and oil. Once it starts boiling add the pasta and stir.
2. Pasta will be cooked within 10 – 12 mins.
3. Transfer the pasta to another bowl.
4. Add broccoli, capsicum and cauliflower veggies in the same water and cook.
5. Cook the veggies for 5 – 7 mins and take out the veggies so that can avoid over cooking.
6. Don’t discards the water completely which we used for cooking pasta and vegetables. Keep some for later use.


1. Heat olive oil/Coconut oil in a wide pan.
2. Add the finely chopped garlic and fry until it turns golden brown, add diced onions and fry (don’t fry the onions until it turns golden brown). Saute until it is translucent.
3. Now time to add the cooked vegetables (broccoli, capsicum, cauliflower), salt, black pepper and italian mixed herbs.
4. Mix well and add 3 – 4 tbsp of water, which we used to cook pasta, and cook.
5. Once everything mixed well, add the pasta and stir well until it combines.
6. Though it is very simple, but very healthy.

Red Velvet Cupcake

Moist and velvety Red Velvet Cupcakes.

Serving: for 12 cupcakes
Preparation Time: 10 minutes
Cooking Time: 15 minutes


GroupIngredientsAmount (in grams)
1 Plain flour/all-purpose flour
Baking powder
Cocoa powder
200 g
¾ tsp
10 g
80 g
115 g
Vanilla essence
80 g
1 tsp
4Sour cream
Red food colour
100 g
100 g
2 drop
5Apple Cider Vinegar
Baking Soda
½ tsp
½ tsp

1. Preheat oven to 180 degree C and line a muffin tin with 12 paper cupcake liners.
2. In a large bowl, sift plain flour, baking powder and cocoa powder together which is in group 1 and set aside.
3. In the bowl of your electric mixer, beat butter and sugar which is in group 2 until light and fluffy.
4. Add eggs one at a time and beat until incorporated, after which, beat in vanilla essence.
5. With the mixer on low speed, alternately add group 1 and group 4 to the butter mixture, beginning and ending with the group 1.
6. In a small bowl combine Apple cider vinegar and baking soda which in group 5. Allow the mixture to fizz and then fold into the cupcake batter.
7. Divide the batter evenly among the 12 muffin cups and smooth the tops.
8. Bake it in the preheated oven for approximately 15 – 18 mins.
9. Cool the cupcakes completely before frosting.
10. Cream cheese is the perfect icing topping for Red Velvet Cupcakes.

Cream Cheese Frosting:

Cream Cheese frosting is perfect for Red Velvet Cupcakes.
It is simple to make and delicious in taste.

1Cream Cheese250 g
2Butter125 g
3Icing Sugar40 g


1. In a bowl of your electric mixer, beat butter until smooth.
2. Add in icing sugar and continue to beat until fluffy.
3. Gently fold in soft cream cheese.

Note: Make sure Butter and Cream Cheese are soft before you start. Make sure all the ingredients should be in room temperature.

Baked Salmon Fish Fillet

Salmon is packed with Omega-3 fatty acids and vitamin B12. They help to improve brain function and neurological health. Eating Salmon will give lot of health benefits. Very easy to cook, delicious and healthy.

Serving: for 2 pax
Preparation Time: 30 minutes
Cooking Time: 15 minutes


1 Salmon Fillet400 g (2 pcs)
2Black Pepper1 tsp(crushed)
3Italian Mixed Herbs 1 tsp
4Olive Oil/Coconut oil3 tbsp
5Paprika powder1 tsp
7SaltTo taste

Clean the salmon fish fillet and dry pat, then keep aside.
Use tweezers and pluck the bones out.

Marinate the fish with salt, crushed black pepper, mixed Italian herbs, paprika powder and 2 tbsp olive oil/Coconut oil for 20 – 30 mins.

Preparation in Oven:
Preheat the oven at 180 degree Celsius.
Smear the olive oil and place the fish fillet in a baking tray.
Bake the marinated fish fillet for 15 mins, flip the fish piece in between (cook 7 – 8 mins each side). Do not overcook.
Once it is cooked, transfer the fish fillet to another plate.
Before serving squeeze lemon over the fish.
Enjoy the healthy and palatable salmon fish fillet.

Same flavourful and tasty fish fillet while making in a pan/tawa.

Preparation in Tawa/Pan:
Heat a tawa or pan to cook the fish fillet.
Spread oil in the pan and once the oil is hot, place the marinated fish. Cover the pan with lid and cook for first 3 mins.
Cook for 7 to 8 mins on one side, slowly flip and cook for another 7 – 8 mins.
Do not overcook,
Squeeze lemon and serve.
Serve this yummy fish fillet and enjoy it with your family.

For pasta recipe, refer to the pasta post in Kids Corner

Vanilla Cupcakes

Vanilla cupcake is a simple and delicious. These Moist Vanilla Cupcakes are super easy to make. Follow the following instructions and measurements. These measurements are to make 12 cupcakes. Just double the quantity according to your need.

Make sure all the ingredients are at room temperature.

Serving: for 12 pax
Preparation Time: 10 minutes
Cooking Time: 20 minutes


GroupIngredientsAmount (in grams)
1 Cake flour/all purpose flour
Baking powder
Baking soda
130 g
5 g
2.5 g
120 g
1.5 g
Vanilla essence/extract
100 g
7.5 g
4Melted butter 90 g
5Milk100 g

1. Preheat oven to 180 degree Celsius and line 12 muffin tins with paper liners.
2. In a large bowl sift together group 1.
3. Add in group 2 with group 1 and mix well.
4. In a medium bowl mix group 3,4 and 5 until well combined.
5. Add the wet ingredients to dry ingredients and mix well until well combined.
6. Divide the batter evenly among the 12 cups.
7. Fill the cupcake linear up to 3/4th.
8. Bake in the preheated oven for approximately 15 – 18 minutes.
9. Cool the cupcakes completely before frosting.

Whipped Cream Frosting:

GroupIngredientsAmount (in Grams)
125 g
1/2 tbsp
1/2 tsp

In a mixer with whisk attachment, start beating group 1 at high speed, until firm peaks. Use piping bag with star nozzle to frost your cupcakes with icing.

Tips: While making icing, make sure your mixing bowl and the cream are chill. In other words keep your mixing bowl inside a bowl with ice cubes and start mixing your icing.

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