No more promising guys, I couldn’t keep up with that. I am little busy with work, traveling and other stuffs, when I get free time I am just lazy to update. I will update recipes when ever I can. Thanks for all the support which is a super booster for me to keep going even though I am unable to sometimes.


This is a simple tomato and onion kara chutney, yes I know I get reminded of breakfast items at hotels back in India. I bet it tastes much similar to that one. I love this with rice idili, dosa, rava dosa and ven pongal.. this is a spicy finger licking chutney.

Color and taste of the chutney varies if you use different tomatoes or lesser red chilies. This is a recipe you can can add or reduce any ingredients to make a various varieties and still tastes good.

• Add garlic while sauteing red chili if you like garlic taste.
• Same way ginger can also be added while sauteing red chili.
• Add or reduce ingredients according to your taste.
• Adding sesame oil while tempering gives a nice smell and taste.
• If you can tolerate onion smell, this can be ground in raw without sauteing them.

(*) Enjoy this with rice Idili, dosa, Paniaram, Rava dosa and Ven pongal.

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Thank you my dear friends for ur queries and support. After a short break, here I am back with Banana walnut bread.
These days I am into baking more, at least once a week I am trying to bake. As many of the passionate bakers say even I am becoming fond of baking. This recipe turned out to be super moist with the right amount of sweetness.

The variations can be done by adding other nuts, skip coconut, butter can be used instead of oil, I wanted to keep it light so I used oil.

Based on the baking pan the timing should be adjusted. If you are planning to use mini loaf pans reduce the timing by 10 min and vice versa for bigger pans.
This recipe is from Martha Stewart Baking Handbook, I modified little based on the ingredients I had in my hands.

• This can be stored in freezer for upto 3 months or covered with plastic wrap and stored at room temperature for upto 1 week.

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Hello Friends, sorry for the long pause, I have been sick for sometime so I couldn’t post any recipes or come n visit ur blogs. Trying to become active, will be checking around ur blogs shortly.
One of my friends had asked  for a homemade chocolate recipe some time ago. I got this recipe from my MIL. I have been postponing this cos everytime I forget to get milk powder. Finally, here’s the Home made chocolate with milk powder.
This recipe doesn’t require much work other than preparing sugar syrup. Also care should be taken while preparing the syrup as it changes the chocolate texture. So carefully follow the steps to get the perfect chocolate at home.

I don’t like chocolates in the US because most have peanut in it. After preparing this chocolate, I couldn’t resist my self eating it often. They tasted really good with a very soft texture. Variations like adding instant coffee powder or vanilla syrup while preparing sugar syrup gives a different taste.

This could be prepared instantaneously at home with no prep work at all. So if you wanna make something quick for kids, I am sure this is a best choice and I bet kids are gonna love this home made version. I cut it into 1 inch square pieces, but it could be spread in a very flat plate and made as thinner pieces and cut into bite size pieces.

• This can be stored in refrigerator for 10-15 days.

(*) Recipes from my Mother-In-Law.

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I started liking muffins after coming to America. They serve a lot of varieties for breakfast. I love muffins for it’s soft cake like inside texture and the crispy dome. So here’s my attempt at a Strawberry Muffin with fresh strawberries.
I thought the strawberry would be cooked nicely and that won’t be moist inside the muffins, but I was wrong. When it’s cooked I could see the moistened area around every strawberry chunk, not sure if this is how it would be or I am doing it wrong, someone please answer me, if we use fresh fruits for baking is there any special steps that needs to be done?

• Beat until the dry ingredients and wet ingredients combine to get the soft muffin else muffin would become rough.

(*) This can be refrigerated in a airtight container for about a week. If refrigerated, heat for 10-15 sec in microwave before serving.

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With that let’s get into today’s recipe, you can call it an anniversary special! This is a recipe from Martha Stewart’s book. I hope you’ll enjoy this !!!

(*) Can be saved in a air tight container for up to 1 week.

Blueberry pancake with blueberry syrup.

Breakfast is an essential meal of the day and should never be skipped. We wake up after 8 hrs and the last you have eaten is probably 10 hrs back and your body needs that energy to keep going.
Research says, people who tend to skip breakfast work slower than the one who has had breakfast.
When we get up from bed our body metabolism will be very low, after we eat breakfast it raises to a level, we need to keep this level constant through out the day with short snack at 11, lunch in the noon, another short snake at 4 and then proper dinner with the balanced calorie . When there’s a constant intake of food in regular intervals the body burns fat rather than burning muscle. If we eat in regular intervals with the necessary amount of calories for a day, we burn 1/4 pound of fat a week without doing any exercise, which is 1/2 kg a month.
Here’s a simple blueberry pancake recipe for breakfast. Pancakes are like Indian flat rice flour dosa but made with all purpose flour instantly. Pancakes are accompanied with Pancake syrup.
I love blueberries, that’s why you see most of my recipes with blueberry.  The following is a blueberry Pancake with light pancake syrup.

• Variations can be done with adding Oats and some other fruits.
• Whole milk will be used mostly, so you substitute the milk with Whole milk.
• Butter milk will be used in traditional pancake making.

(*) Serve with Maple, Blueberry or any Pancake Syrup.
Sending this to Priya’s Pancake Event.

Milkshakes are very famous in Indian. It will be a hot noon in  India even in Winter. When we go out for shopping definitely there will be a Milkshake/ Fresh juice break. In US, milkshakes are thick and commonly made with ice cream.  In India, it will be made with milk and sometimes little icecream will be added.
Here’s a simple Indian version of banana milkshake. Almost every time atleast one banana goes to waste from a bunch, mostly by just keeping them for a longer period, just becomes too ripe. An easy way not to waste those ripe bananas is to prepare a banana milk shake. A delicious alternative to eating a very ripe banana.

• Finish off the milkshake within 30 min of blending, else it doesn’t tastes fresh.
• Add or reduce sugar according to the taste.

Sending this to Suma’s JIHVA – Breakfast event started by Indira.

One of the authentic ways of cooking Obbutu at Kongunadu. Opputu is how we call it at my house, first time hearing is it ? During local festivals at temples, when we all get together we used to make this at my granny’s place. I am not sure how this name came about, but I will surely enquire. We often make it with channa dhal filling, but sometimes we do replace them with coconut sugar fillings. Both tastes good, but I am an avid fan for coconut stuffing than channa dhal.
I used to bug my mom to prepare this very often at home, since it required some process my mom used to buy me from a famous shop near my house. I am crazy about it. At least 4 times a month I bug my mom to get it for me. Sometimes I finish it all without leaving the traces.. he he he…. Later on they closed that shop.I was very much disappointed, after all it was a great loss for me. Never had the coconut stuffing after that. Should ask my mom to start the quest to find the best shop, when I go home next time, I would bug her to get me every day. he he he ….

• Don’t use extra flour while rolling, use oil instead.
• The filling can also be replaced by coconut, sugar and cardamom mix.

(*) Recipe from my Mom’s Kitchen.

Making chapathi is an art but very simple though. It took a little while for me to learn how to make it soft. Lots of trial and error with various combination, finally, here I come with useful tips which I learnt in the process. Chapathi is less in calories, so when u want to diet what else could be the best substitute. Chapathi pretty much goes well with any curry or gravy.

• Kneading a soft dough makes the chapathi real soft.
• Roll the chapathi as even as possible to get it to puff while cooking.
• Refrigerating helps chapathi to puff.
• Keep it little above medium high heat to get the chapathi done faster and stay softer. The hot air inside the puffed chapathi is enough to cook them well.
• Don’t heat chapathi for more than a min, to get it soft. This way the chapathi’s stays soft for a longer time.
• After the first turn, chapathi can be cooked by placing directly onto a fire flame for just 2- 5 sec to get it to puff nicely. But care should be taken not to burn ur hands.

(*) Any curry cooked with Vegetable or Non- Veg goes good with this.

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• Use cold butter to get fluffy texture.
• Freeze blueberries to avoid mashing it while mixing.
• Vennila essence can be added for extra flavor.
• To make it more soft, add some more baking salt and knead the dough little more sticky.

(*) Serve with hot coffee or tea.