Tag Archives: kitchen

Godhumai Dosai \ Whole Wheat Flour Dosai

Whole wheat flour dosai / Godhumai dosai is easy to make and healthy too.  Less in carbs, low in calories. This will be a best choice for your breakfast or even for your dinner.

Godhumai Dosai:

Whole Wheat flour 1 cup
Rice flour3/4th cup
Rava1/3rd cup
Carom seeds1/2 tsp
Cumin seeds1/2 tsp
Black peppercorns1 tsp
Curry leavesfew
Hing1/2 tsp
Saltto taste

Batter Preparation:
1. Take a large mixing bowl.
2. Add whole wheat flour, rice flour, rava. Then add hing, carom seeds, cumin seeds, salt, curry leaves and black pepper.
3. Mix with spoon or fork or whisk.
4. Once you mix evenly, add 4 cups of water. Whisk until there is no lumps.
5. Keep the batter in running consistency. Let the batter set for 1 – 2 hrs.
6. Flour will observe the water, if needed add ½ cup more. Be careful while adding water. 1 -2 hrs later heat the tawa or pan.

Dosa Making Method:
1. Grease the tawa before use.
2. Make sure tawa is hot.
3. Now mix the batter and pour/spread on the tawa.
4. Smear oil generously to make crispy dosai.
5. Cook the dosai in a medium flame.
6. Slowly flip the dosai and cook few more mins.
6. Cook until it is done and turns golden brown colour and crispy.

Now wipe the tawa with tissue of cloth and then repeat the dosai process.

Tip: before pouring the batter sprinkle the thinly sliced onions on the tawa and then pour the batter.


Please like, Share, Comment and Subscribe


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

Hot Curry leaves Pepper Chicken

Curry leaves, Pepper and Chicken are best combination. Each ingredients has its own taste and benefits. Chicken is a good source of Protein, Pepper is very very good for immunity. Curry leaves are rich in Iron. Dry roasting fennel seeds, curry leaves and pepper are Auromatic. Fennel seeds are very good for digestion too.
Use Kampong Chicken and use Gingely oil to cook Kumpong Chicken for the best result.

Curry Leaves Pepper Powder

Pepper1 tbsp
Fennel Seeds1 tbsp
Curry Leaves1 hand full
Table 1

Dry roast the above 3 ingredients and grind it to fine powder.

Chicken1 whole chicken
Onion 3 medium size
Tomato 1 (for puree)
Chili Powder 1 tsp
Ginger paste 1½ tsp
Garlic paste 1½ tsp
Cinnamon 2 sticks
Cloves 4
Coriander Leaves few
Turmeric powder1 tsp
Gingely Oil 2-3 tbsp
Salt to taste
Table – 2

1. Heat a pan with oil. Gingely oil helps to cool your body.
2. Season with cinnamon and cloves.
3. Add sliced onions, add salt and fry until it is translucent. Adding salt will help to cook the onions faster.
4. Add cleaned and marinated (turmeric and ginger garlic paste) Chicken. Marination will help the chicken to cook soft and juicy.
5. Stir and add tomato puree (finely chopped tomato can also be used).Stir well with chicken and cook the tomato puree until the raw smell goes off.
7. Then add turmeric powder, chili powder and saute until raw smell of powders goes off. Stir until the chicken is soft and juicy. Adjust the salt at this stage
8. Now add the ground curry leaves pepper powder and mix until it is well combined.
9. Garnish with finely chopped coriander leaves.

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

Couscous with Vegetables

Couscous is low-in-fat, low-in-calories and is a slow-release carbohydrate which means it takes longer to release energy in the body which will keep you full for long hours. Ready in just 5 mins, it’s also much quicker preparation than your standard side dish. It’s best option for breakfast.

Couscous with vegetables
Couscous 1 cup
Onion 1
Green Chili2
Carrot1 small
Green Peas1/4 cup
Ginger1/2 inch
Turmeric1/2 tsp
Saltto taste
Lemon Juice1 – 2 tbsp
Simple ingredients and yummy taste


Rinse 1 cup Couscous with water and soak it for ½ an hour.

  1. Heat oil in a pan with 2 tsp of oil/ghee. Add chopped green chili and saute for few seconds.
  2. Add chopped onion and fry, then add crushed garlic and ginger and saute well.
  3. Add carrot and green peas, cook until it is soft.
  4. Add chopped, deseeded tomato and cook with vegetables.
  5. Add salt and turmeric powder.
  6. Once vegetables are cooked, add soaked and puffed Couscous to the pan.
  7. Stir until it is well combined with other ingredients.
  8. Cover with lid and cook for 5 mins in low flame.
  9. Add 1tbsp of lime juice and mix.
  10.  Garnish with curry leaves.
  11.  Serve tasty vegetable Couscous with raitha.