Friday, 15 December 2017

Aval Vilayichathu

Christmas is just around the corner. All over the world people are busy planning their vacations, get togethers, shopping and the list goes on. It's a special time to be grateful and get ready to welcome a new year ahead. Cake comes to our mind first when we think of Christmas. Somehow to be different or to rather save a snack before getting extinct i made this flattened rice flakes with coconut and jaggery known as "aval vilayichatu" which was served in every homes during festive times. But  nowadays this has been replaced by cookies, pies and tarts. So lets bring back our age old healthy snacks which was prepared by our grandmoms and make this Christmas a bit nostalgic!!!

Merry Christmas and Happy New Year to all.


  • 300gms flattened rice
  • 250 gms jaggery melted in 3/4 cup water
  • 2 cup coconut grated
  • 5 to 6 cardamom pods crushed
  • Raisins, channa dal, seasame seeds, nuts for tempering
  • 1 tablespoon ghee
Dry roast the coconut till it becomes light brown colour. To this add melted strained jaggery. Let this simmer for a minute. Lower the flame and add flattened rice. Mix well. Switch off the flame. In a small pan roast channadal and nuts in ghee . Add raisins and seasame seeds and pour this on to the flattened rice. Thinly sliced coconut can also be added to this. Add cardamom powder and mix everything well. Serve with ripe bananas. This will stay upto 2 weeks if stored in an air tight container.

Sunday, 26 November 2017

Dosa Podi

Being a South Indian, Dosa and Idli is a staple food in our family. I can literally eat dosa for breakfast, lunch and dinner. Somedays when I'm too lazy to make chutney or sambhar, this podi makes life pretty much easy. This is a simple version of dosapodi with very few ingredients roasted and ground to a coarse powder which is mixed with coconut oil. There is a special way in which we were supposed to serve podi. A small well is made with this podi into which the oil is poured and mixed. Still I love to eat podi this way with dosa or idli.

  • 1 cup Urad dal
  • 3 to 4 cloves of garlic 
  • 3 teaspoon Kashmiri Chilly Powder
  • 1/2 teaspoon asafoetida powder
  • 1/2 teaspoon whole pepper
  • Handfull of curry leaves and 1 teaspoon salt
Dry roast all ingredients except the chilly powder together for 5 to 10 minutes. Add the chilly powder and grind this mixture coarsely. Serve with coconut oil for dosa or idli.

Wednesday, 18 October 2017

Milk Powder Ras Malai

A very Happy Deepavali to all.

It's a time to rejoice, celebrate, have fun , cook and eat. But we always like to do something hassle free when it comes to making sweets. Just like this rasmalai recipe which is made easy and quick with very basic ingredients.


  • 1 cup milk powder
  • 1 egg 
  • 1 teaspoon baking powder
  • 2 teaspoon maida (all purpose flour)
  • 2 tablespoon melted ghee
  • 1/ 2 cup condensed milk 
  • 3 cup milk 
  • 5 to 6 cardamon pods crushed
  • A pinch of saffron 
  • Nuts chopped 
  • Yellow colour (optional)
In a heavy bottom pan mix condensed milk and milk . Bring this to boil. Lower the flame and let this simmer. In a bowl add milkpowder, maida, baking powder and mix this well. To this add 1 beaten egg plus 1 tablespoon ghee. This will be a sticky dough. Add the remaining 1 tablespoon ghee to this dough and knead well. Make small disc shaped pedas. Roughly around 20 pedas can be made from this. Now gently drop each of these to simmering milk. Cook in low flame for about 10 to 15 minutes until they double up in size. Before switching off the flame add soaked saffron, cardamom powder, nuts and food colour. Serve hot or cold to your family and friends.

Friday, 29 September 2017

Malai Kofta

A rich creamy tangy spiced tomato curry with soft kofta's served with hot ghee rice. Navratri wishes to all my readers and do try this recipe to celebrate special occasions with your near and dear ones.



  • 1 cup paneer crumbled
  • 1 cup boiled mashed potato
  • 1/2 teaspoon ginger paste
  • 1 small onion finely chopped
  • 2 table spoon cornflour
  • 1/2 teaspoon garam masala
  • handful of coriander chopped finely
  • salt
  • 3 medium tomatoes sliced
  • 2 onions sliced
  • 10 cashewnuts
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon Kashmiri chilli powder
  • 1 teaspoon garam masala
  • 2 green chillies chopped
  • 1 teaspoon kasuri methi
  • 1/2 teaspoon sugar
  • 2 tablespoon cream 
  • 1 tablespoon butter
Mix all the ingredients in kofta recipe to make around 10 to 15 lemon sized koftas. Dust these koftas in cornflour and deep fry them.

In a pan add tomatoes, onions, cashew nuts, 1 teaspoon redchilli powder along with half cup water and cook until the tomatoes are soft and mushy. Once it has cooled, blend this to a fine smooth paste. Melt butter, to this add ginger garlic paste, green chillies,garam masala and sauté for 3 minutes. Pour the blended gravy plus 3/4cupwater  and let this simmer in low flame for about 10 to 15 min. Cover and cook the gravy to avoid messy cooktops. Once the gravy is reduced add the koftas, sugar and cream. Simmer for 5 minutes and garnish with coriander and kasuri methi leaves. Serve warm with rice, phulkas or nan.

 Do Note

  • Some prefer koftas stuffed with dry fruits. For that chop almond, raisins and cashews and stuff it while making koftas.

Sunday, 18 June 2017

Kappa Biriyani

A traditional Kottayam style way of preparing kappa (tapioca) with meat and bones. Made a slight change in the recipe by adding chicken instead of beef.

Tuesday, 23 May 2017

Hot milk cup cakes

Live, Love, Laugh, Sing  and eat cupcakes . I m back here with a delicious  cupcake recipe which can be made easily from very less ingredients. The hot milk used in this recipe gives the cupcake's a soft fluffy texture.


Sunday, 26 February 2017

L2 DoubleTree, Hilton Doha

Last Thursday, me and my fellow blogger Manju ( got an opportunity to dine in L2 restaurant by Double tree Hilton, Doha. When we arrived by 7 pm, their marketing executive Diana was waiting for us at the entrance of the restaurant. We were welcomed by a classy chic interior with minimalistic furniture styled in a contemporary theme. The bright shiny mirror ceiling was really catchy.
Comfortably seated in a relaxing ambience, we decided to try their dinner buffet. The spread was balanced and a perfect assortment of essential entrees for an international buffet. There was a small cheese counter, salads, soups, bread, pasta, kebab, seafood and some Asian dishes. Few dishes stood out in their spread was, juicy lamb kebab, seafood thermidor and fruit shooters, presented in a unique bulb shaped container.
I was quite impressed with their desserts which was a cheerful mix of arabic and western treats. We got a chance to sample their cheesecake suggested by Diana as the best in town.
Indeed it was, creamy light and decadent. Diana briefed us regarding their promos and future plans. As the famous quote says simplicity is the ultimate sophistication, this restaurant stood out for their simple menu which comes for a very reasonable rate. Definitely one of those hidden gems in Downtown Doha for a quiet meal.
Buffet prices:
Breakfast: QAR110 per person (QAR70 from 8AM-10AM)
Lunch: QAR 90 per person (QAR60 for mini business lunch (starter & main course or main course & dessert)
Dinner: QAR85 per person (QAR65 from 6PM-7PM)
A la carte menu is available for breakfast, lunch and dinner.
Drinks included:
Lunch: water, coffee and tea.
Dinner: only water
30% for airliners, hoteliers, bankers and teachers available only for the full buffet menu.
Until 6 yrs old: free
6-12: half price
L2 - DoubleTree by Hilton Menu, Reviews, Photos, Location and Info - Zomato