Tag Archives: recipe

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.


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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.


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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.


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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.


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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


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.