Kerala Egg curry


I usually buy vegetables for about a week to ten days. Most of the times by the weekend,  I am almost always out of vegetables. Good thing is that I am always stocked up in pulses, eggs and onions. So this is one of the dishes I end up making on weekends, mostly Fridays. 

This is a traditional recipe, with changes made according to each house’s preference. This pairs especially well with aapam, but also goes well with chapati, parathas or idiappam. The base for this dish is sautéed onions with coriander powder, chili powder and garam masala. Coconut milk and eggs will complete the dish from there. Tomato is an optional addition here, but I always add it. 

The base gravy can be used for almost any vegetables. Potato and peas, mixed veggies, cooked chana, potato and mushroom are all good substitutes for the eggs here. You can  cover and cook the veggies before adding the coconut milk or even after that. 

I buy canned milk here in US, which makes this dish extremely easy to make. The traditional way, of course, is to extract the milk from the coconut. Feel free to use the method that works for you. 

Now read on for the recipe. 



  • 6 large eggs, hard boiled
  • 3 tablespoons of oil 
  • 1″ piece of ginger, peeled and chopped
  • 3-4 green chillies, slit into two pieces each
  • 3 large onions, sliced 
  • 1/2 of a medium tomato, optional
  • 1 Tablespoon coriander powder 
  • 1 teaspoon chili powder 
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder 
  • Salt as needed
  • 1 (14oz) can of coconut milk 

Hard boil 6 eggs. I do this in Instant pot. Add 1 glass of water to the pot, keep the eggs on top of the trivet. Cook in Manual mode for 6 minutes and release pressure immediately.  Shell them, make slits and keep aside. Heat 3 tablespoons of oil in a pan and saute 1″ chopped ginger, three big sliced onions and 3-4 green chillies.

Once the onions turn pink, add half of a medium tomato and follow it up by 1 Tablespoon coriander powder, 1 teaspoon each of chilli powder and garam masala, 1/2 teaspoon turmeric powder and salt as needed. Since the coconut milk will bring some sweetness, you can add a little more chili powder if you want to.

Mix everything, cover and let it cook completely. Add half a cup of water and add  the eggs. Add 1 can of coconut milk and bring it to a boil (I didn’t take a picture of this step). Taste test and add more garam masala or salt if needed. Take of the heat and serve with aapam or chapati.



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Oatmeal Stawberry Banana smoothie


Dish: Oatmeal Strawberry banana smoothie bowl
I am a big fan of overnight oats and chia pudding recipes. It’s as simple as mixing things in a bowl at night and waking up in the morning to a delicious meal. I make it very frequently and each time I try a different version of it. But now a days, a constant element in my recipes is peanut butter. I noticed that my hunger pangs are curbed a lot more when there is some peanut  butter in my oats or smoothie bowls. 

Smoothie bowls are also a staple at home, especially for my son’s dinner. Here is a recipe that’s a combination of a smoothie bowl and overnight oats. It’s as simple as adding overnight oats to a smoothie.  The recipe is rich in protein with oats and peanut butter. It’s a tasty as well as a filling recipe. 

Read on for the recipe. 


Serves 1


  • 1/2 cup oatmeal
  • 1/2 cup milk
  • 5-6 strawberries
  • 1 medium banana, sliced
  • 1 tablespoon peanut butter
  • 1 tablespoon honey
  • Toppings of your choice


  1. Soak and refrigerate oatmeal in milk overnight or for at least 3 hours.
  2. Blend this with strawberries, banana, peanut butter and honey.
  3. Serve in a bowl with toppings of your choice. Here I have used homemade granola from Pavani, raisins, strawberries and cashews and some more honey for drizzling on top.


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Kerala Green Peas Masala

My Kitchen Trials


Day two of Blogging Marathon 24 and we dine at Balaji Bhavan today. I choose one dish each from their Rice/Noodles section (easy peasy Jeera Pulao), Tandoori Kadai (Side dish- Green Peas Masala) section, Fruit extracts (Lemon Juice & ready made pomegranite juice) and Any timers (Chapati, no kurma – though!).

Now, isn’t this is a hearty meal?

Check out the other marathoners here in Blogging Marathon page.


Jeera Pulao

Makes : 2 servings


  • Basmati rice           :       1 cup
  • Ghee                         :       2 tsp
  • Jeera                         :       2 tsp
  • Salt


  1. Wash and soak the rice for 15-20 minutes. Drain and keep aside.
  2. Heat ghee in a pan, add the jeera seeds. Once it cracks, add the rice, saute for a couple of minutes. Take off the heat.
  3. I usually cook this in a rice cooker. So at this stage, I move the rice to the rice cooker, add salt, two cups of water and cook…

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Banana Wheat germ pancakes


BM # 73: Week 4, Day 1
Theme : Ingredient swap
Recipe: wheat germ pancakes with banana

Last month we had a mini blogger meet at Pavani’s place. It was a perfect timing since Valli had an interesting theme for February – Ingredients swap. So instead of mailing each other, we were able to exchange it when we met. All of us had about 3-4 ingredients to share and picked whatever we fancied from the lot. I ended up picking all three ingredients from Pavani.

My own (ingredient) shopping for the event was a hurried one. Its in my blood to postpone things to the last possible minute and you can’t question habits ingrained that deep. I realized much later that I had a lot more interesting ingredients right in my pantry itself. Well, may be for the next meet, I will be a little more smarter and shop my own pantry before rushing to the store.

I picked wheat germ from the lot for the first post and made a banana based wheat germ pancake. Its the first time I am using my tripod, so I was able to get some hands free maple syrup shot. Its an entirely different thing whether the pictures are good or not. Whats more important is the fact that I used the tripod ( last year’s birthday gift ) before my next birthday. So hurrah for that!

In my enthusiasm to get a good picture, I ended up pouring too much syrup and making my son very happy as a result. Eating pancakes drenched with syrup is a happy sacrifice from his end for my little space on the web :-). Read on for the recipe.


Recipe adapted from: Prevention RD


  • 1 cup wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup wheat germ
  • 3 tablespoon sugar
  • 1 tablespoon baking powder
  • pinch salt
  • 1 banana
  • 2 eggs
  • 2 tablespoons oil
  • 1 teaspoon vanilla extract
  • about 1/2 cup milk


  1. Whisk the dry ingredients in a bowl.
  2. Blend the banana, eggs, oil, vanilla. Add to the dry ingredients. Mix in enough milk to get the batter to the consistency of cake batter.
  3. Heat a pan. Pour 1/4 cup of the batter. Let the pancakes cook on a medium heat until the bubbles subside, flip carefully and let the top side cook as well. Take off the pan when golden brown. Serve with syrup.



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Zucchini carrot soup


I chanced upon this book The Perfect recipe for losing weight and eating right at the library and I decided to buy the book pretty soon after. The main reason for the purchase was the options which the book gives for making your own salad and soup. There is a section, ‘Create your own soup(or salad) combos’ in the book which had me hooked.

The author has divided the soup as a combination of herbs, meat, vegetables, starch and other flavorings. She lists out 10-12 items under each of these. So you can pick 1 or 2 herbs from the list, pick couple of veggies so that it adds up to 1 pound (1/2 kg), 1 or 2 starches  like black beans, rice or pasta and then flavor it the way you want. Its very similar to the ‘build your own’ salad my friend Swapna taught me to make, so that’s another reason I like the book :-).

True, I haven’t tried a lot of dishes from this book, but I have repeated the couple of recipes many times. So read for this version of Mexican Chicken and Black Bean soup,made in Instant Pot.


Recipe adapted from: The Perfect recipe for losing weight and eating right


  • 2 teaspoons oil
  • 1 large onion, finely sliced
  • 2 teaspoons chilli powder, or per taste
  • 1 teaspoon dried oregano
  • salt
  • 2 medium carrots, cut into circles
  • 2 medium zucchini, diced
  • 1 cup frozen corn
  • 1 cup cooked black beans or rajma
  • 1/2 cup elbow macaroni
  • 1 quart/liter vegetable broth (I used water)
  • 1 14.5 can diced tomatoes (or 5-6 tomatoes, pulsed in the mixer)
  • 2 handfuls of coriander leaves
  • 2 tablespoons lemon juice


  1. Heat oil in a pan. I used the electric pressure cooker here (Instant pot). Saute the onions and once it changes color, add the chillli powder, salt and oregano. Saute for a few moments, then add carrots and zucchini.
  2. Saute that for a couple of minutes and add everything else except the lemon juice.
  3. Cook in soup mode for 10 minutes. Let the pressure release naturally and add the lemon juice, if preferred and serve hot.


This recipe goes to this week’s Cooking from Cook Book Challenge. Please follow the link to know more about the event.

Parippu thogayal



My mother in law used to make poricha kuzhambu and keerai masiyal every Saturday for lunch. When we moved out, we started doing the same, but on Fridays and without the keerai masiyal. For us, it was poricha kuzhambu, pickle, rice and pappadam. If I feel fancy, I used to make a thogayal.

Poricha kootu or kuzhambu is a dish which uses up leftover bits of veggies. It takes all veggies in small quantities and is not spicy usually. A spicy pickle or thogayal makes an excellent side dish.

Read on for the pictorial recipe. This post goes to the Cooking from Cookbook Challenge. Please check out this page for more details about the event.

Heat 1/2 teaspoon oil in a pan. Add 1/2 cup toor dal and fry until it turns slightly brown. Transfer into the blender. In the same pan, add 3 garlic cloves , 1/2 teaspoon peppercorns and 3-4 red chillies(these are the spice source, so adjust according to your taste). Saute for a minute until the chillis are dry. You can add 1/4 cup coconut to the pan now and fry for another minute. I added it at the time of blending though.

Transfer everything into a mixer jar and blend with 1/4 cup coconut. We like thick and spicy thogayal, so I add only a little water to get everything smooth and ground.


Overnight Chocolate Strawberry Oatmeal


If someone is missing whether this week’s theme is ‘Oatmeal in alphabetical order’, let me assure you that its not. But after apple oatmeal, banana oatmeal and now chocolate-strawberry oatmeal, that question won’t really be out of place! What I am trying to do is come up with three different methods to cook the same breakfast. So for the last day (with the last of my strawberry loot) its an overnight oatmeal recipe. Its as easy as mixing all the ingredients and refrigerating it. The texture was surprisingly soft and not too unlike stove top oatmeal.

I did a general google search for overnight oatmeal since I hadn’t made up my mind about the flavoring. I found that most recipes use some amount of milk and a bit of yogurt to help thicken it up.And the rest is whatever is available in one’s pantry. So that’s what I did too. I have a HUGE batch of hot chocolate packets with me, now I know how to use it all up! After adding the chocolate mix, I remembered about the last of the frozen strawberries I had and that too went into the bowl. So read on for this easy way to start your day.

This post goes to Blogging Marathon# 70. Check out this page to see posts from other participating bloggers.



  • 1/3 cup oatmeal
  • 3/4 cup milk
  • 1/4 cup yogurt
  • 4-5 strawberries, finely chopped
  • 1/2 teaspoon chia seeds
  • 1 packet hot chocolate mix (Or 1/2 tablespoon cocoa powder)
  • Sweetener of your choice
  • Toppings used – chocolate chips, banana slices, granola


  1. Mix everything together in a bowl or jar except the toppings.
  2. Refrigerate at least for a couple of hours before eating.
  3. At the time of serving, microwave it to warm it up. Add your toppings and enjoy!


Cheese Pizza

2cheese pizza

Its been ages since I made pizza at home. But then one fine day, I just added some flour and yeast to a bowl and got going from there. I made three pizzas that day and this is the first one.

This pizza was left alone with no toppings other than cheese and a few basil leaves. And not surprisingly, this was the kid’s favorite. Well, looks like that’s all I have to say about this pizza, would you believe?! May be its the fact that I far too sleepy that’s dried up my brain. And my mouth.

Anyway, whatever it is, my dear reader, consider yourself lucky that this is a short and cheesy post. Read on for the recipe and savor it with a bottle of imagination coke (that’s exactly what I got too!!)

This post goes to Blogging Marathon# 66. Check out this page to see posts from other participating bloggers.

3cheese pizza


  • Pizza base dough (half the recipe quantity)
  • 2-3 tablespoon pizza sauce, ready made or homemade
  • 2 cups cheese (or per taste)
  • few basil leaves


  1. Prepare the pizza base as per the recipe. Once its doubled, flatten it out and divide into two portions.
  2. Roll each portion into circles (about 10-12″ diameter) using hands or rolling pin on a floured surface.
  3. Spread the pizza sauce and then top it with cheese as needed. Add few basil leaves if you have some.
  4. Bake in a preheated oven at 350F/180C for 15-20 minutes until the cheese is completely melted. Slice into triangles and enjoy!

1cheese pizza

Watermelon salad


The kid has always been a fan of watermelon. During summer season, vacation, mangoes and watermelons are the things he looks forward to the most! So for this theme of checkerboard, I decided to present him with a rubix cube fashion watermelon salad. The idea, of course, is from the net. There are far too many sources to name any one in particular.

Though it looked an easy task, it was extremely difficult to cut all pieces into same size. Finally I decided to keep a ‘good side’ and let the other sides take a hit. I couldn’t get even a smooth top, but I was impressed with 3 sides. The backside and the top was what took the major hit. It didn’t matter as the cubes came tumbling down as we started attacking the salad with a fork. And to be honest that was the most fun part :-)

This post goes to Blogging Marathon #66 under checkerboard theme. Check out this page to see post from the other participating bloggers. It is also a part of Valli’s Kid’s Delight event, hosted this month  by Archana.



  • watermelon cubes
  • honeydew melon cubes


  1. Dice the water melon into small cubes. Peel and seed the honeydew melon. Dice the pieces similar to the size of watermelon cubes.
  2. Arrange carefully in a rubix cube pattern.
  3. Refrigerate until time of serving.


A-Z recap of popular American dishes

The last post for the alphabetical journey is over and its time for a quick recap. I am going to keep the talk to the minimum and let the pictures talk for themselves.

Please click on the desired picture to take you to the recipe link.

American cuisine





Cornbread and Chili

2Deviled Eggs

Deviled Eggs


Eggs Florentine

1French fries

French Fries


Grilled Cheese sandwich

3hot chocolate

Hot chocolate

2ice cream cake

Ice cream cake



2Key lime pie

Key lime pie

3lemon pound cake

Lemon pound cake



2Navajo fry bread

Navajo fry bread


Okra, fried


Potato salad



4red velvet cake

Red Velvet cake

3sloppy joes

Sloppy Joes






Veggie burger


Waldorf Salad

3Gingerbread house cake

Xmas Gingerbread cake


Yogurt smoothie

burritto bowl1

Zucchini burrito bowl


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63