Thursday, January 11, 2018


This is Lord NarasimhaDev's favourite, The Panagam at our place has a little twist. We add chia seeds to it.


Jaggery - 11/2 cups
Water - 3 cups
Dry ginger - 1 tsp
Cardamom - 3 pods
Pepper - 4 
Salt - a very small pinch
Lemon - 1
Chia seeds - 3 tsps


Soak the chia seeds in one cup of water overnight or atleast 2 to 3 hours before making panagam.
In a another vessel soak the jaggery in the remaining two cups of water. 
To the jaggery water mix add the dry ginger, salt and juice of lemon.
Break the pepper and cardamom coarsely with a hand grinder and add it to the jaggery mix.
Mix everything well and make sure all jaggery is melted. Strain the panagam.
Add the soaked chia seeds to the panagam. Serve chilled.

Wednesday, January 10, 2018

Savoury Breakfast Muffins

Ingredients:- ½ cup Refined Flour 3/4 cup Whole Wheat Flour ¼ cup Corn Flour 1 tsp Chilli Flakes 1 tsp Dried Oregano ½ tsp Mixed Herbs 1 tsp Salt ¼ tsp Baking Soda 1 tsp Baking Powder ½ cup Chopped Spinach 1 Grated Carrot Chopped Coriander 2 tsp. Sweet Corn Kernels ½ cup Grated Cheese ½ cup Yogurt 3 tbsp. Vegetable Oil ¼ tsp Vinegar ½ cup Water Method:- Dry:- Take a bowl and add refined flour, whole wheat flour, corn flour, chilli flakes, dried oregano, mixed herbs, salt, baking soda and baking powder to it and mix everything well. Then add the spinach, carrot, coriander, sweet corn kernels and grated cheese. Wet:- Take a bowl and mix yogurt, vegetable oil, vinegar and water in it. Mix it well. Once properly mixed add all this to the dry ingredients. Baking:- Once all the ingredients are properly mixed, fill them in silicon muffin moulds and bake them at 180°C for 20-25 checking on hte muffins after 20 minutes.

Your healthy and nutritious breakfast muffins are ready to be served

Tuesday, January 9, 2018

Paneer Wrap


Tomato - 2
Capsicum - 1
Cabbage - 6 leaves
Paneer - 1 pack
Jeera - a little
Red chilli powder - 1/2 tsp
Chaat masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Jeera powder - 1/2 tsp
Corriander powder - 1/2 tsp
Gram masala - 1/2 tsp
Kasuri methi - a little
Corriander leaves - a little
Mayonnaise - 2 tbsp
Salt to taste
Chapathis - 6
Oil - 1 tbsp


Cut the cabbage, capsicum and paneer into juliennes.
Deseed the tomatoes and as cut them into juliennes.
Heat oil in a pan. When the oil is hot add the jeera.
Next add the cabbage and suate for a while.
Then add the capsicum and saute.
Add all the powders, Chat masala and kasuri methi.
Mix well. Add salt to taste.
Saute well little the raw smell of the powders are gone.
Next add the paneer and tomato.
Mix well.
Turn of the heat and add corriander leaves.
Then apply mayonnaise on one side of the cooked chapati.
Next add the paneer filling.
Roll it tight in butter paper or aluminum foil and serve hot.

Monday, March 6, 2017

Millet Sambhar Rice

These days we have started becoming very health conscious. So tried to replace the rice in the sambhar sadham with millets and it turned out yum.

Millets - 1 cup ( I used barnyard millet{ kuthiraivazhi })
Thoor Dhal - 3/4 cup
Vegetables - 2 cups chopped ( you can use pumpkim, carrot, potato, brinjal etc. I also used some methi leaves )
Tamarind water - 1/2 cup
Tomatoes - 2 ( finely chopped)
Coconut Oil - 1 tsp
Sambhar powder - 2 tsps ( You can also use the bisibelabath powder we get in the stores)
Turmeric powder - 1/2 tsp
Hing - according to taste
Salt - as per taste

For Tadka
Ghee - 1 1/2 tbsp
Mustard seeds
Curry leaves
Cashewnuts (Optional)

Corriander leaves for garnish

Pressure cook the dhal and tomatoes for 6 whistles adding the coconut oil.
Next add the spice powders, hing, salt, tamarind water and vegetables.
Wash the millet rice and add to the mixture.Mix it well. Again pressure cook for just 2 whistles.
Not more than that. Immediately remove and take it out of the stove.
Preferably use the non stick pressure cooker so that the millet doesn't stick to the bottom.
Alternatively  we can just cook the veggies and add the millets and just cook on the stove top like we do a rava upma.
Next do the tadka with ghee, mustard seeds, curry leaves and cashewnuts.
Goes best with potata chips or papad.