When I saw Blue…and then Red!


I was just SHOCKED(well, that was just the first emotion..it just got worse from there on) when I walked in on my son typing out the words BLUE FILM on Google search the other day!

I felt faint, depressed and well , very very confused!

I mean, he’s only 6 , for crying out loud! What the hell was he doing!!!!!!!!!!
What had I done wrong!!!

I walked up to him and asked him what he was doing. My question came out as a series of bummbling blurs..i mean, what do you expect I had just caught my oldest baby(well, he IS just a bit older that a baby!) checking out porn!

“Amma” he tells me all cute and innocent faced, when I had to repeat the question, “ All my friends were telling me that the movie BLUE was shot in Hollywood and I just wanted to see what it was all about”
Well, well, well!!! Turns out he was trying to see pictures of the Hindi movie BLUE….and yes! all you skeptical people I TRUST him and totally believe his explanation.…..

Internet access for children in India,or atleast in most families I know of, is pretty much unrestricted and unmonitored…I have now learnt my lesson.

But I shudder to think of the explaining I would have had to do had he actually PRESSED that enter button.


Apple Jam

Here’s some Apple Jam I tried out…never thought I would actually attempt something like this ..but its not that hard and gave me quite a sense of accomplishment!
I adapted the recipe that i found here.

You will Need:

1 orange
10 big spoonful sugar
2 cups Water
2 teaspoons lemon juice
cardamom powder – 1/4 tsp
Any Fruit essence/color-few drops(optional)


Peel, core and cut the apples into slices.

Put the slices in a Pan and pour water.

Cover the pan with a lid and cook on a slow flame until slices become tender.This might take you 15 minutes.

Now take off flame and let cool .Puree coarsely in a blender.

Put back on stove and add sugar and cardamom powder slowly and stir. Add the lime juice as well. Keep stirring .
You will notice that it is slowly becoming a thicker mass.

Add the fruit essence/ colour and continue stiring until it becomes a jam-like thick crystallized mass.The aroma will knock you off…just lovely!

Cool well and then refrigerate in an air-tight jar!

Apple Preserve

Voila! Now wasn’t that easy-peasy!!!


Idli Overdrive

My dad and I are suckers for spicy food..and I mean HOT!!!We eat raw green chillies with our lunch and dinner. My husband on the other hand grew up as a proper Defense kid. Bland English food, using a fork to eat dosas(eeoww!!)- you get the picture.

A few days after we were married we visited an uncle whose love for spicy food is legendary in my village. We still laugh at how my husband actually had pails of water coming out of his eyes and nose after eating the SUPER spicy Mutton curry. My uncle, still not realizing why the husband was acting weird continued to top up his plate. What a riot it was!!!

This ulli chamandi , as its called down in South India is a simple and delicious but deadly-spicy accompaniment. Please adjust the red chillies as per your tastes. Don’t blame me later!!
ulli chamandi

Small onions (a Kerala specialty), I reckon you can use the large ones as well 10
Red chillies- 4
Mustard seeds 1 tsp
Curry leaves few
Small Onions

Grind the small onions, red chillies and salt together into a fine paste. In a saucepan add some oil. Once the oil is hot throw in the mustard seeds. When the mustard seeds crackle add the curry leaves and the ground chilli mixture. Fry for about 3 minutes. This is to remove the raw oniony taste. Serve with idli/Dosa. This recipe goes to the Think Spice Event Originally started by Sunitha of Sunitha’s World.The reigns of this months event are with Kitchen Chronicle

The other Idli dish I have lined up for you is one that I tried from Madhurams Eggless Cooking site. It has some awesome eggless goodies. You must check it out.
I started out trying the Cocktail Idlis which I thought were so exotic to look at. But somehow mine didn’t turn out too good. What a bummer!! Cocktail IdlisWhat happened was that I added mint leaves to the coriander to make the green chutney and they turned out an ugly shade of green. Then I realized I didn’t have red chillies for the red chutney and decided to use red chilli powder and a pinch of food colour.
Now, one thing about me is that I HATE using these artificial, synthetic things and as soon as I put the Idlis to cook I felt miserable. I kept imagining what horrible things might have been added to these colours. SO I took the idlis out in-between and they whole thing was all the wrong texture…Sigh!

Lesson learnt:-Follow instructions…they are there to be followed. Atleast they are tried and tested. I will definitely try them again and follow the recipe next time.

Next I decided to try the Roasted Stuffed Idlis. These were a hit with my kids. Even my 2 year old gobbled them up. And they are so easy to prepare. I did have some leftover vegetable curry so that’s what I used.
Stuffed and Roasted idlis
Idli batter as needed
Potato curry also as needed
Oil 1 tablespoon
Idli powder as per taste
Salt as per taste

Pour idly batter for half measure in the idly plates.
Put a tablespoon of the potato curry on it and cover it with some more batter.
Steam the Idlis for 10 minutes or until done.
Heat a little oil in a frying pan and fry the idlis in it and drizzle some idli powder or curry over it.That’s it-a quick snack ready to be eaten.

Tried and Tested , this is a wonderful event being hosted this spetember by Poornima’s Tasty Treats.Zlamushka, the original brain behind this event spotlights a blog each month. This months star is Madhuram’s Eggless Cooking.

Banana Cupcakes

banana cupcake
It’s not the first time this has happened. I have observed many-a-time that either we run out of bananas, or we have too many and they all decide to ripen together.

This time too I found myself staring at the numerous bananas, wondering what to do with all of them.

A banana muffin seemed like a good idea. So here goes.

4 Large bananas, mashed
1 cup sugar
1 slightly beaten egg
1/3 cup melted butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Mix the mashed banana, sugar, egg and margarine together. Set aside.

In a separate bowl, sift together the baking soda, baking powder, salt and flour.

Now mix the wet and dry ingredients all together, being careful not to over-stir!

Pour into greased muffin tins, and bake in 350 degrees oven for approximately 20 minutes.
Frost with Chocolate frosting.

Chocolate frosting
1 x 200g pkt good-quality dark chocolate, coarsely chopped
125ml (1/2 cup) thickened cream

To make the chocolate frosting, place the chocolate and cream
in a heatproof bowl over a saucepan half-filled with simmering water
(make sure the bowl doesn’t touch the water).
Use a metal spoon to stir occasionally until the chocolate melts
and mixture is smooth. Set aside for 30 minutes to cool slightly.
Cover with plastic wrap and place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale and fluffy.
Twirl on to the cup cakes.

Banana and Chocolate-YUM

Banana and Chocolate-YUM

Down Came the Rain

leaves from my balcony
It’s the perfect climate to snuggle up in bed. But alas, my kids think otherwise and insist of creating mayhem at home. It’s impossible to sleep amidst all that noise. Trust me, if it were anyway possible I would be snoring away. The other day I needed to get the number of a local store and had called the Goa helpline. Hearing all the crazy chaos in the background the lady actually asked me if I were calling from a school!!! I swear this really happened; the two of them make that much noise. And today was even worse as they were all excited about some party we had to attend. It was held in an aircraft hangar with helicopters and aircrafts parked all around. Look at our golf course all soaked in the rain ….
It's Flooded!

Water Water Everywhere..

And a commercial aircraft trying to make a quick exit before the next round of rains.
Quick Getaway

Had some leftover shredded chicken …so made some creamy olive chicken sandwich.

1 onion shredded
1 tomato chopped
½ cup cabbage shredded
¼ cup mayonnaise or cheese spread/cream cheese
10 black pitted olives
1 tomato cut into thin rounds
Chicken, boiled and shredded
1 tsp olive oil
As many slices of bread as required. I used brown bread
chicken sandwich

In a saucepan heat the oil and fry the onions. Once it looks done (read opaque), add the tomatoes and the shredded chicken. Fry until chicken is slightly browned. Put this mixture into a bowl and add the shredded cabbage and the mayo/cheese spread. Throw in the olives. Apply on buttered bread and put the tomato slices and lettuce leaves (I didn’t have any). Grill. Eat.

Not the best thing to have on a rainy day. But then we are suckers for anything fattening! Found the recipe from BBCGood food. It’s quite good…I used caramel topping..divine…

Vanilla Ice Cream

* 284ml carton double cream
* 300ml full fat milk
* 115g caster sugar
* 1 vanilla pod
* 3 large egg yolks
* have lots of ice cubes at the ready

1. Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then add half the sugar. Cut the vanilla pods into three and add it in.
2. Heat the cream and milk over a low heat, stirring occasionally, until it almost boils .Take off the heat and set aside for 30 minutes so the vanilla can infuse.
3. Beat the egg yolks and the remaining sugar for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
4. Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn’t boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn’t curdle.
5. Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 30 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge overnight so it gets really cold.
6. Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don’t take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
7. To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it’s light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.
Top with caramel or chocolate.

Multi-Lentil Carrot Paratha

Multi-Lentil Carrot Paratha
Preparing a healthy breakfast is such a challenge. I’m almost always out of ideas, and more often than not I turn to the super healthy Multi-lentil Carrot parathas. This is such a fabulous meal. I first tasted these when a friend sent some over but they have become a hot favourite, especially for breakfast. Serve this with some chilled thick curd and you have the perfect wholesome breakfast. This recipe makes around 6 parathas.

Ingredients for filling

1/4 cup channa dal / Bengal gram
1/4 cup toor dal
¼ cup split moong dal
1-inch piece of minced ginger
Turmeric powder-a pinch
1 green chilli minced
1 onion chopped fine
1 carrot grated finely
1 tsp ginger garlic paste
Juice of 1/2 lime
1/2 tsp ajwain /thymol seeds
2 tbsp ghee or oil

Soak the lentils for about half an hour, then pressure cook along with the ginger, turmeric and 1 cup of water. Switch off after 2 whistles. You may need to cook further to drain the excess water, if any.

Next heat some of the ghee and fry the onions, chilli and ginger-garlic paste until the onions turn opaque and seems cooked.Now add the grated carrot and the cooked lentils to this and top with the lime juice and ajwain. Mix to combine. This mixture should look like a thick mass of ball. Use your hands to divide this mixture into even sized balls. Set aside.

Ingredients for the dough

* 2 cups whole wheat flour
* 1 teaspoon salt
* Water to knead the dough
* Oil/ ghee for cooking

Combine wheat, salt and ghee. Add water gradually to form a soft, pliable dough . Knead dough until it is smooth and elastic. Add 1/2 teaspoon oil to coat the dough and knead little more.

The dough will be soft and non sticky. Set aside covered with a damp cloth for 10 minutes. Make 12- 15 lemon sized balls of the dough and roll them out into thin circles of approximately 3 inches in diameter. To prevent it from getting all sticky and messy you may occasionally toss the dough in some dry flour.
Now take each circle and add a spoonful of the mixture in the centre. Sprinkle some dry whole wheat flour on top and then form into a ball by gathering the edges up together. Remove the little excess dough which popped out when you brought them together.

Gently toss the stuffed side onto a floured rolling board and very very gently roll out the dough.

Place on hot griddle. After a few minutes when it has formed brown spots on one side, turn and cook the other side. Smear a little ghee on the edges of the paratha as it is cooking. When it looks crispy and done take off heat.
Serve warm.

This is my entry to the WYF Breakfast event. If you wish to know more about the blog and the event don’t hesitate,just CLICK HERE.

  • February 2023
    M T W T F S S
  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 59 other subscribers