Wednesday 28 February 2018

Ragi Seviya Upma

One of the most healthiest breakfast recipe one can come across!!
No it is not attractive, It does not need other enhancing ingredients for taste but yet filling and delightful to become 1st meal of the day!!

Undoubtedly ragi has so many health benefits that one can really not think of missing it in their daily diet for all those nutrition and nutrients it carry!! It is a common food in many South Indian Households but not as famous as idly dosa sambar vada chutney etc..

Another best way to consume ragi is in the form of vermicelli which we get in markets easily!!
It is gluten free and completely safe to consume.

Getting off to the recipe


Ragi Vermicelli / Seviya  - 2 packs
Onion - 1 Chopped
Green Chillies - 1 slit
Curry leaves - few
Grated coconut -2-3 tablespoon
Oil - 2 to 3 tsp
Mustard seeds - 1/2 tsp
Urad daal - 1tsp
Hing - A Pinch
Salt to taste


We need to steam up the vermicelli just as idli. So Prepare idly cooker with water boiling and steam coming up. Once this process starts cut open the packs of vermicelli and dip it in a bowl of water and take it out immediately drip of the extra water and  place these vermicelli inthe idly cooker stand and steam it for about 10 mins in medium heat, Once this is done take it out and cool it. When it is cooled nicely try to split open the clump and keep it in a plate so that it does not stick to each other.
Now you are ready to prepare Ragi seviya as you like.

To make upma
-You can prepare this within 5 mins
-In a kadai or non stick pan heat oil
-Add in the mustard seeds and allow it to crackle.
-Add in curry leaves, hing, urad daal and green chilly cook till urad daal turns a little brown
-Add in onion and cook till little soft add coconut and fry for a min till nice fragrance emmite
-Add in the seviya and give it a good mix. 
-Add salt and check for taste. Adjust if required!!
-Add in a little bit of ghee for extra punch of taste.
-Serve hot or cold dosent make a big difference to the taste. It is absolutely delicious both the ways!!

- Can add in some grated ginger while tempering it will give a extra punch!!
- Adding coconut can be omitted if you dont like or you dont have it for the moment.
- You can reduce the amount of oil used as per you like but do not add much oil as the vermicelli does not have the tendency to soak up oil. It will also ruin the taste by giving greasy texture in your mouth
- You can add channa dal instead of urad daal for some crunch!!
- Best Suit for tiffin box also.

Do try out and let us know how it turned. My MIL also makes another sweeter version of this seviya I shall soon post it when ever possible 

Until next bye bye

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Tuesday 27 February 2018

Aloo Ghobi Ki Sabzi In Pressure Cooker

Seasonal Cauliflowers are the most loved and cooked!!
Among all those exotic dishes which everyone likes to prepare, today I bring a quicky recipe for everyone which is time saver and yumm to taste!!

Hi Guys Aara Back again trying to make a come back to blogging so badly but no issues as long I cherish seeing all other blogger friends continue their good work I enjoy watching their blogs and their cooking skills. Sometimes I feel just wow!! Keep up all ur good works dear friends :)

Coming to the recipe. 


Cauliflower - 1 floret cut into biteable size
Potatoes - 2 medium cut into biteable size 
Onion - 1 Sliced
Mustard Oil - 3-4 tsp
Ginger garlic paste - 2tsp
Tomatoes Chopped - 3 medium size
chilly powder - 1/2 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4th tsp
Salt as per taste
Coriander leaves to garnish


- In a pressure cooker heat oil, add onions and cook till little soft
- Add ginger garlic paste and cook till raw smell goes
- Add in chopped tomatoes and all dry spices. Cook till tomatoes turn soft. sprinkle some water if u find masalas sticking to the bottom in this process.
- add in the potatoes and mix it well
- Add in the gobis and stir well till it coats with masalas
- Add 1/2 cup of water and salt to taste pressure cook for 2 whistles
- Allow the pressure to drop. Open the lid and add coriander leaves, check for salt and serve with roti or parathas!!


- You can use any oil you like but sometimes I change my cooking oil for certain recipes. You can trust me it will not give any foul odor to the dish after cooked
- The starting process barely take 5 mins so dont panic with the written procedure practically its much quick!!
- Never add potatoes to tomato based curry or sabzi until you cook the tomato 1st. Potatoes never cook, it will stay hard no matter how long you try to cook to make it soft
 I have no scientific clearance here to talk about, but just my personal experience while making sabzi either add tomatoes 1st and cook it before you add potatoes as mentioned above. 
Or if making sabzi in kadai add tomatoes at the end and cook in low flame. This is my moms method and I will surely try to upload her way of cooking as well sometime in future!
- If you find more water after cooking just switch on the flame n allow all the moisture to dry. dont mix the veggies in this duration as the veggies after being pressure cooked will be soft. mixing might mash them up. 

Hope you liked reading my post 
I wish you try out this quicky sabzi and let me know how it turned :)

Cya until next bye bye...

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Wednesday 7 June 2017

Red Chutney For Chaats

This is a must must must chutney for any Chaat Items Also called as Garlic Chutney. Do Try!!

Its good to write back in the blog!! Looks like my zeal to try new things has croped up once again
So this Ramadan I am trying new simple things to treat myself 

I love chaat items alot and was browsing for simple chaat recipes which I can make with what ever little ingredients I can get at my home.

I came across this simple red chutney which is added by almost everyone and this made me curious to try once.

Came through a very simple recipe of Red Chutney and I wanted to try immediately

Garlic Peeled - 1/4th cup
Kashmiri Red Chilli Powder - 2 tbsp
Normal Red Chilli Powder - 1/2 to 1 tsp (depending on hotness you like)
Salt - 1/2 to 1tsp (depending on taste)
Water as needed

Mix all the above ingredients and blend it into thick smooth paste with help of water.

Store it in a container and refrigerate, Use as an when needed.
I have no idea how long you can store but since its a very small batch you can finish it off soon and make it fresh when ever required

Nature and Taste Of This Chutney
This chutney is suppose to give rich flavor to the dishes so it will not be very hot /spicy. This chutney is suppose to give extra added flavor only so dont be afraid of the red color you see. 
Kashmiri Red Chilli Powder will only give rich red color to the chutney.

How To Use 
Add a tsp full of this chutney in any chaat items and enjoy

I added this with boiled chickpeas, some chopped onions, coriander leaves, 1tsp of red chilli chutney and 2-3 tsp of sweet tamarind chutney. mix it well and serve it garnished with Sev!!

1st pic is just a glimps of the the narrated preparation I have written above.
I just loved the new taste.
I also used this in making papdi chaat and it was equally delicious just ummmaahhh. May be next time I will write up for papdi chaat when I take some pictures.

So make little efforts and treat your family with joy :)

Cya until next!!

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Thursday 23 February 2017

Soft Eggless Microwaved Chocolate Mug Cake

I should admit mug cake is a treat for sudden sweet cravings!!
This is an eggless version a recipe among my trial and errors...
The result was unknown until I actually inverted and was surprised to the core!!

We come across many mug cakes recipes and tempt to try it but at times the end result disappoints us, as in my case many times Mug cakes I tried were either crumbly or hard at some areas which really dint please me. But some how it did curb my sweet cravings.

I was fasting in the month of hajj.. yes a few months back ever since the post is pending. I though I missed the pics as my hubby's lappy crashed and all my pics have gone with the wind. luckily I found pics for this in my draft and I feel so so happy about it :)

A treat for me from myself as I was craving for something sweet and thought of making mug cake. I tried a recipe with my own tweak of ingredients and timing, which left me wonder struck at the result, texture and also taste, because somewhere I was expecting it to be un-done..... I couldnt resist but to click pics to blog. 

Lets get to the yummy recipe here....

Maida / All purpose flour - 3 tbsp heaped
Cocoa powder - 2 tsp heaped
Sugar - 2 tbsp heaped
Mixed fruit jam- 1 tbsp
Oil - 2 tbsp
Baking Soda - 2 big fat pinch or little less than 1/4th tsp
Choco chips / nuts / Raisins - 2tbsp (optional)
Milk - as per needed to make a smooth paste

-In a microwave safe mug / bowl / container put in all the ingredients and mix except milk.
-Now add milk little by little to form and smooth lump free thick paste. Just a tbsp of milk at a time and mix. Do not pour more milk and make it runny!! 
-Allow it to rest for 5 mins. 
-Microwave it in high for 1 min 30 sec exactly!!! Once done allow it to rest in oven itself for 5 mins more (anyways you cant eat it hot hot so let it rest) :)
-After 5 mins remove from oven and allow it to get warm, Either dig in right away or loosen up using a knife and Invert upside down it if you please.
Enjoy your mini treat whole heartedly!!

After baking

Inverted upside down
- You make mix the ingredients in a different bowl and pour it into mugs or bowls, I made it in a 500 ml microwaveable container because I did not had mugs with me. 
- Fill the mugs only half as the cake will puff up and the batter will double its size. This way you can fill up 2 medium size mug OR one large mug!!
- Do not add more baking soda than mentioned!! It may become too much soft and also break into pieces.
- you may double the quantity if needed for bigger bake in that case cooking time may vary.
- Mixed fruit jam was added because I did not had vanilla essence with me, If using vanilla essence add some extra sugar to match your sweet taste (1tsp should be enough I guess). Jam gave a very nice flavor to the cake.
- Since it is eggless do not worry about the unwanted smell Just go ahead with the recipe
- Adding choco chips gave a very nice touch. I was not expecting a uniform distribution throughout the cake, but you can see how nicely it has spread and melted here and there!!
Microwave it exactly for 1min 30 sec as my try with 2 min funda really failed!!
By the time it was 2 mins my cake would turn hard or chewy. So this was a risky factor to set my own temperature as trial and by luck it was perfect!!
use only maida do not use wheat flour it will hard and dry out, still if you want you can try with this recipe 

Once you get your 1st trial done perfect then feel free to tweak accordingly!!

It is so soft soft. look at the edges such a neat finish

I am actually squeezing it hard!!

Evenly distributed choco chips perfectly melted taking up this simple cake to the next level.

Hope you try and enjoy :) 
But before trying please do read up all the notes written out there....

until next cya bubye....

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Tuesday 6 September 2016

Crispy Sweetcorn Pakoda

Sweetcorn Pakoda is a wonderful snack to munch on. If you are a sweetcorn and pakoda lover like me you should surely try this combo.

I went through various youtube channels to get a perfect recipe. When we get lots of options then it is good to trust our instinct 
So here I come up with my own version of sweetcorn pakoda!! At 1st I was wondering what if it dosent taste good as I expect??? But later I thought what ever lets give it a try

I informed my hubby ahead about my trial and also told him to have it whether he likes it or not, And not to make faces after 1st bite etc etc. So the next day I informed my MIL and she was alrite with it. After my completion of making pakodas I must say it was simply yummm. My MIL and hubby both liked it, but yes my hubby also said its heavy can eat only few. With heavy he means dense and filling.

Lets get to the recipe................

Level - Easy
Serves - 4

Boiled sweet corn - 1 cup
Chopped Onion - 1 medium size
Green Chilli - 1 chopped
Ginger - 1 tsp Finely Chopped
Gram flour - 1/2 cup
Cornflour - 2 tbsp
Red Chilli Powder - 1/2 tsp
Hing - a fat pinch
Chaat masala - 1/2 tsp
Garam Masala - 2 fat pinch
Coriander leaves - 3-4 tbsp
Chopped Curry Leaves - few
Salt to taste 
Oil to Fry 

Take half of the boiled sweetcorn and grind it coarsely in mixer. It will look similar to grated corns do not grind it much  we just need some texture.

                  - In a big bowl add all the ingredients together except oil.

                  -Mix everything nicely by hands to bind it well. If the mixture looks too dry only then add water otherwise sweetcorn has enough moisture to bind all the contents together.
                  - Heat oil in a pan and drop small small quantity of pakoda batter into the oil.
                  - Fry it over medium heat till nicely golden and crisp.
                  - Serve hot with ketchup

It was something new and different, do try it yourself to know the unique taste :)

Cya until Next

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