Friday, 2 September 2016

Squid Thoran - Kanava Thoran


Squid thoran is my hus's favourite, so whenever we goes home mom used to make it for him.
This is her recipe, writing down for my future use as well..


Squid - 2 cup , washed and cut round,  or cut to small pieces if the squid is big.
Turmeric - 1/2 tsp

Coconut grated - 1/2 cup
Ginger chopped- 1tbsp
Garlic chopped- 1/2 tbsp
Green chilly chopped - 1

Mustard seeds
Red onion thinly sliced - 1
Curry leaves - 2 spring


Marinate Squid with 1/2 tsp salt and turmeric and keep aside.

Grid coconut with ginger, garlic and green chilly and keep aside.

Take two bottom thick pans.

Add some oil in a pan. Toss in the squid pieces. Saute and cook till the water comes out from the squid.

Cover the squid and allow it to cook. Add some water if there is not enough water.

In another pan add oil splutter mustard seeds, curry leaves, add onion and saute till they turn transparent.

Add cooked squid, ground coconut mix to the pan with onion and mix well.

Cook covered for 5 min. in medium flame. Check for salt.

Kanava thoran is done. Serve with rice.

Friday, 19 August 2016

Sons 8th Birthday - The very blue Vanilla cake


" I want a vanilla cake this time mama, I dont want always chocolate cake! "  

was my elder son's wish on his 8 th Birthday. 
So I googled to find the best recipe from BBCGoodFood.

Original Recipe Reference :

The best part i liked in this recipe is poking holes and pouring the syrup.
It made the cake moister than the usual ones i make and more vanilla flavoured.


Starwars sticker bought from store
Whipping cream - 600 ml
Food colour - Blue

Added more or less blue colour  to the whipped cream for getting the different shades.

Saturday, 2 July 2016

Red Lentils Dal curry

Red Lentils Dal Curry 

Was very amazed to see an indian recipe in a German website.
The method was totally different from how i used to do, especially ginger and coconut raspel added late, so do the lately added turmeric.

Have made a couple of times now with Jeera basmati rice or chappathi. Children loves it hence the recipe is a keeper and thus its in my site.
Giving credits to the author from Chefkoch for this amazing recipe.

Quoting the English version of the recipe here...

Things Needed:

Red lentils - 1 1/2 cup
Cumin powder - 1 tsp
Onion  - 1 chopped
Ginger - 1 sp chopped
Coconut raspel - 2 sp
Tomatoes - 4 chopped
Turmeric - 1 tsp
Chilly powder - 1tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Cream - 50 ml

Preparation Method :

Wash red lentils and cook adding enough water. They cook very fast like in 5 min.. Set aside.

Heat 2 sp oil in a pan in medium heat. Fry onions ading cumin powder till transparent.

Add ginger and coconut raspel. A nice aroma spreads. Saute till coconut turns golden brown.

Toss in chopped tomatoes. Mix nicely and cook covered for 5 min.

Add chilly powder, turmeric, coriander powder, garam masala, salt, cream sauting.

Add cooked lentils. Cook covered for 10 min.

Serve topped with chopped coriander.

Monday, 6 June 2016

Tomato Rice


Very flavourful  veg rice variety loved by my family. So here goes the recipe...


Cooked rice - 3 cup
Tomatoes, finely chopped - 4
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Methi seeds - 1/2 tsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Dry red chillies - 2 
Cashew nuts - some
Coriander leaves - 2 spring


Heat 2 tbsp oil in a nonstick pan. 

In a medium flame, splutter mustard seeds, cumin seeds & methi seeds in it.

Add urad dal, chana dal, nuts, dry red chillies. Fry till  the dal light brown, the chillies black red.

Add turmeric , a pinch of hing and a tsp chilly powder.

Toss in chopped tomatoes. Saute and cook for 5 min.

As the last step add cooked rice. Cook covered for 5-10 min. 

Top with chopped coriander leaves.

Sunday, 8 May 2016



Happy Mothers Day to all the wonderful mothers out there, especially those young mothers who spent sleepless nights feeding the lil ones. I just had such a phase in my life. Well got almost over it.

Neyyappam, another favourite snack which my mom makes at home.
For this we use Raw rice called also pachari. German name is 'Milch reis'.

Things Needed:

Raw rice (Pachari, Milch reis) - 300 gm
All purpose flour - 2 tbsp
Banana, soft - 1
Jaggery grated - 1/2 cup, as per need
Cardamom - 5 pods
Sesame seeds, black - 1tbsp
Dried ginger powder (chukku) - 1/2 tsp
Sliced coconut pieces - 2 tbsp
Baking soda - 2 pinch
Ghee - 2 tbsp

Oil to fry

Preparation Method:

1) Soak raw rice for 5 hrs. Drain . Spread over a towel/dish cloth to dry for 10 min.

Grid the rice using a mixer. Sieve using the puttu sieve( Sieve with bigger holes) to get a coarsely ground powder. The bigger pieces you can put back on the mixer and grind again. Repeat this till all rice are coarsely ground. (The resulting flour you can also use to make puttu.). Set aside.

2)  Melt the jaggery adding water, bring to boil, sieve to remove impurities. Set aside to cool down.

3) Heat Ghee and fry coconut slices till light brown, set aside to cool down.

4) Wash sesame seeds once and set aside.

5) Mash banana in the mixer adding some water or Jaggery syrup.

6) In a deep vessel mix raw rice, 2 tbsp all purpose flour, dried ginger powder, Jaggery syrup, Mashed banana to get a thick batter consistency (dosa batter consistency). Toss in Ghee with fried coconut pieces, sesame seeds, baking soda and mix all well. Set aside 5-10 min.

7) Heat oil in a Kadai. Pour the batter into it, fry turning both sides. Wrap in tissue paper to absorb oil when done.