Roasted Cauliflower and life as mom

Motherhood is very exciting and takes your life into a different dimension. Each time you look into those innocent eyes you get recharged. How come there is always a glitter in a baby’s eyes? Have you ever thought over what a color actually is? How do you explain them what a pink is?  I feel like I’ve started to learn everything from scratch….over again but with better understanding. Life gets wonderful and you tend to admire at each and every simple thing around you. When you start seeing the world through a child’s eyes everything is different and totally changes your point of view.

Now let me jump to the recipe. This is a very easy recipe and goes well with sambar, dal and any curry of that sort.


Cauliflower – 1 big
Ginger paste – 1 tbs
Olive oil – 3 tbs (or any cooking oil)
Mustard seeds – 1 tsp
Turmeric powder – 1 tsp
Chili powder – 1 tbs


1) Break the cauliflower into small florets.

2) Mix oil,salt, mustard seeds, ginger paste, turmeric powder and chili powder in a large bowl.

3) Add the florets and keep tossing till all the florets are fully coated in the mixture.

4) Preheat oven to 375 F. Spread the florets on to a baking sheet and put it in the oven.

5) Roast the cauliflower for about 25-30 mins. Take the baking sheet out every 10 mins and toss around the florets.

6) Roast till the cauliflower gets golden brown.


Mango Sambar – Easy Sambar

People who like sambar but couldn’t attempt because of its complexity in preparation , please go ahead and read this recipe. This one is for you.When you enter south India the first word you could probably hear is sambar. I haven’t seen a person who don’t like sambar. This is a very simple recipe and doesn’t involve tamarind, all you need is a raw and sour mango.

Raw mango (Don’t use ripe mango, sambar tastes good if the mango is sour)
Toor dal – 1 cup
Onion – half
Tomato – 1
Sambar powder – 1.5 tsp
Turmeric powder – 1/4 tsp
Mustard seeds
Curry leaves
Red chilies


1) Clean the toor dal and add 2-3 cups of water in a pressure cooker.Add turmeric powder, sambar powder, chopped onion, chopped tomato and chopped mango pieces (1 inch size pieces). If the mango is not sour enough add little bit of tamarind juice in the end.

2) Pressure cook the dal to 2-3 whistles.

3) Temper the sambar using mustard seeds, curry leaves and red chilies.

Tasty sambar ready!!!
If you can make sambar easier than this please do let me know. 🙂

Chicken Biryani

Back to blogging after loooong break. Biryani being my DH’s favorite dish, i tend to collect recipes from everyone i know. This recipe has worked out very well and turned out tasty each time…fool proof. This one was offered by my anni(sister-in-law), who is a great cook indeed.Let me jump to the recipe directly.


Spice list:
Clove – 2+1
Cinnamon – 1 inch stick + small piece
cardamom – 2+1
Bay leaves – 2
Star anise – 2
Mace – small piece
Kalpasi – little (dagad phool)
Marathi mokku – 2
Cumin seeds – 1/2 tsp

Ghee – 3 tbs (clarified butter)
Green chilies – 4
Onion – 2 big
Tomato – 2 small
garlic – 10 cloves
ginger – 1 inch
Coriander powder – 1 tbs
red chilies – 3
Mint leaves – 5-6 twigs
chicken – 1 lb
Basmati rice – 2 cups


Grind to paste : ginger, garlic, 1-clove, small piece of cinnamon, 1-cardamom, coriander powder and red chilies

1) Heat half portion oil and half portion ghee in a pressure pan. Add cloves, cinnamon, cardamom, bay leaves , remaining spices in the spice list and slit green chilies.
2) Next add onion and saute it. When the onion is golden brown add the ground paste. Next in line is the chopped tomato. Saute till oil oozes out.
3) Add pudina leaves and chicken pieces
4) Soak rice for few minutes and drain the water. Add few drops of lemon juice and mix the rice well.
5) Add rice and 3.5 cups of water (approx).Pressure cook for 2-3 whistles.

I prefer conventional oven to get perfect biryani each time.
If you have conventional oven, skip step 5 and come here.

5) Add rice and 4 cups of water and transfer the contents to a large conventional oven safe bowl coated with ghee.
6) Preheat the oven to 375 deg F.
7) Cover the bowl with aluminium foil, seal as much as possible and place it in the preheated oven.
8) Cook for 20-25 mins.

I hope the biryani taste wonderful as it did for me.Please let me know if you ever try this recipe.
Photo that i shoot lately at my grand dad’s place.


These beautiful red tulips are this year’s gift from our backyard. Murukku had been one of my favorite snacks right from my childhood. Amma always used to keep the containers full when we come back from school. Though many know the recipe I just wanted to keep this post to give mom’s touch to this blog and for memory. Hope you too enjoy this.


Idli rice – 4 cups (soak for 5 hrs)
Roasted chick peas – 1+ 3/4 cups (pottukadalai – grind to fine powder)
Red chilies – 8
Butter – 2-3 tbs
Sesame seeds – 1 tbs (You can use black or white, your choice)
Ajwain seeds – 1 tsp (Omam)


1) Grind one cup soaked rice with red chilies to fine paste.Once the red chilies are finely ground ,add the remaining rice. Grind using less water. (Batter should be thicker than dosa batter)

2) Bring butter to room temperature. Grind roasted chick peas and sieve the powder.

3) Mix rice batter, roasted chick peas powder, sesame seeds, ajwain seeds and butter.

4) Heat oil for deep frying in a shallow pan.

5) Take small amounts of batter in the murukku pidi and squeeze onto a plate or spatula and drop in the oil.

6) Fry murukku in oil and drain the oil.

7) After murukku cools, store in a container.

Tasty snack ready. Enjoy!!

Black Chickpeas Curry – Karuppu Sundal Kuzhambu

This recipe had come a long way, but still had reached me without any missing links. My mom had made some special effort to get this recipe to me to update the blog…LOL. Most of the recipes in this blog were her contributions. She is of course a wonderful cook. Ok, now letz get to the recipe.


Black chickpeas – 2 cups
Shallots – 5-10 (depending on the size)
Onion – 1 medium size
Coriander seeds – 2 tbs
Cumin seeds – 1 tbs
Red chilies – 2-3
Grated Coconut – 2-3 tbs
Turmeric powder – 1/4 tsp
Tomato – 2 medium size
Curry leaves
Mustard seeds


1) Soak the chickpeas overnight and pressure cook them with salt. (3-4 whistles)

2) Heat some water in a small pan, add the shallots and turmeric powder. Cook till the shallots look transparent.(Poke a knife into the shallot and it will let you know). Drain the water after cooking.

3) Grind the following ingredients with some water – coriander seeds, cumin seeds, red chilies and coconut. Make this into a fine paste.

4) Grind the shallots as well into fine paste. Or you may add the shallots to the above paste and grind together.

5) In a pressure pan, add some oil, splutter mustard seeds, add curry leaves and onion. When the onion is well done, add some tomato. Next add the ground paste and the chickpeas. Add salt per taste. Pressure cook this mixture.(1 whistle)

6) Garnish with cilantro.

Super sundal curry ready!!

This curry goes well with chapati, rice,  idli and dosa. A very versatile curry.

Here is our backyard’s new visitor. He is Mr.Possum, oh yes the famous “Ice Age 2” figure (Crash & Eddie). Do you know that he is marsupial? It was really interesting to know him. Know more about him here.



Thokku time…Tomato thokku

Thokku is an interesting variety of recipe item. When you look for something more chutney like and not pickle like, then this item is for you.You can spice this up as per your taste buds. Prepare, store in some fresh bottle/container and refrigerate for weeks together. I love this thokku a lot that i keep preparing it again and again as soon as it gets over. It goes well with rice, dosa, idli, appam, chapati and what not.


Tomato – 2 lbs / two 15 oz can / 1 kg
Tamarind – 1 lime size
Chilli powder – 3 tbs (or as per your taste)
Garlic – 8 large cloves
Mustard seeds – 1 tbs + 2 tbs
Cumins seeds – 2 tbs
Fenugreek seeds – 1 tbs
Oil (Gingelly oil works well here)


1) Grind tomato to paste. Extract tamarind juice and slice garlic into thin pieces.

2) Heat 8-10 tbs of oil in a large non-stick pan. Add 1 tbs of mustard seeds and let them splutter.

3) Add the garlic slices and let them brown.

4) Next add tomato paste, chili powder, salt and tamarind extract.

5) Let the tomato paste thicken up, cook half covered till most of the water content is gone.

6) In another small pan dry roast fenugreek seeds, cumin seeds and mustard seeds. Grind them to fine powder after cooling.

7) As the tomato starts to thicken, it will start bubbling and splashing out, so be careful and keep the lid half covered to let the steam escape.

8 ) Once it is thick to the consistency of jam, turn off the heat.

9) Let it cool completely and then add the ground powder to the thokku. Transfer it to a bottle and refrigerate.

Super yummy thokku ready!!

In this post i would like to share some of my amateur jewelry creations, a bangle and few pendants.

Cauliflower Egg Bhurjee

When fall comes it brings along with it, the beautiful colors of the season.It is just amazing to see this wonderful transformation. This year there was not much rain through out our area and it is pretty sad to see the greens suffer.Here are my fall color samples…

Everyone knows the amount of cholesterol in eggs, i usually worry about this factor and want to find an option to replace this egg with something else , but may taste the same. Each time i prepare egg bhurjee, i use quite some number of eggs to make up the quantity.So here is a recipe where you have an option to prepare bhurjee with just one egg, yet you can prepare the same quantity and quality egg bhurjee.


Cauliflower – 1 medium size
Egg – 1 large size
Onion – 1 large size
Tomato – 2
Cilantro – 1 large bunch
Ginger – 1 tbs (finely grated)
Green chilies – 2-3
Chat masala powder – 1/2 tsp
Chili powder – 3/4 tsp
turmeric powder – 1/4 tsp
Tomato ketchup – 1 tbs
Salt & Oil


1) Cook the cauliflower florets in salted water till they get mushy.Remove the florets and fork them down to fine crumbles.

2) In a pan, heat up some oil and add cumin seeds and onion.Saute till the onion gets translucent, next add the grated ginger.

3) Next you shall add some chopped green chilies and finely chopped tomatoes.

4) Cook till the tomato chunks are mashed. Next add chili powder, turmeric and chat masala powder.

5) Add few shots of tomato ketchup and freshly chopped cilantro.Add salt.

6) Next add mashed cauliflower and cook till the curry get mixed into the mashed florets.

7) Now move all the curry to outer edge of the pan and create some space in the middle to cook the egg.Add the egg and mix it non-stop till it gets a grainy texture.Now mix this egg with the rest of curry.

Enjoy the cauliflower egg bhurjee, actually I’m planning to call this dish “Diet egg bhurjee” 🙂

Last week we tried one of Bobby Flay’s (Food Network Chef) recipe , grilled chicken wings, it had turned out really yumm. You too can try this.Instead of grilling you may bake the chicken wings.