Wednesday, July 27, 2016

Broccoli Egg Omelette- Omelette and scrambled eggs are generally meant for breakfast. But these are versatile with the addition of veggies you could make it healthier and tastier as well as be can served as a brunch. Call it a side cours for lunch as it pairs almost with rice and any curry. Omelette is an easy quick to make filling dish,  I have tried many a version of omelette at home. I have shared some of these recipes here. This is one of the healthiest omelette as it includes broccoli in it.

My son likes it a lot he calls this omelette a pizza as it is thick and I serve them pie-cut (triangular slices like a pizza slice) to him. Earlier I had made this omelette for him by fine chopping the broccoli so that he wont recognize it. This time it was done with medium sized pieces, he asked me very innocently "why did you put the pieces of tree in the omelette mom?" and he calls this omelette as tree pizza :-)

Check my other omelette recipes with veggies; Spinach Omelette, Mixed Vegetable Omelette, Spanish Omelette with potatoes.

Broccoli Omelette recipe

Broccoli omelette recipe- stove top

Broccoli Omelette
Broccoli scrambled eggs recipe- stove top

Prep time
Cook time
Total time

Yields: 3
  • Broccoli, chopped- 1/2 small sized head
    Eggs- 3
    Milk- 2 tablespoons (optional)
    Onion, chopped-1
    Pepper- big pinch
    Salt- to taste
    Oil- 2 teaspoons
  • Wash and finely chop the broccoli florets; cut the thick stem into small pieces so that it wont taste raw. Finely chop the onion and set aside.
  • Heat oil in a nonstick pan and add the onion and broccoli together and saute for a minute or two with a pinch of salt just to half cook them. Cook according to the size of the broccoli pieces, the colour should not change while cooking.
  • Beat the three eggs and milk together in a bowl using a fork or whisk with a pinch of salt and pepper.
  • Spread the cooking broccoli and onion in to thin even layer.
  • Pour the beaten eggs on top of the cooking broccoli and egg and spread evenly if necessary by swirling the pan or using a spatula.(drizzle oil if necessary, Add grated cheese if you wish to indulge ;-))
  • Close with a lid and allow to cook for few minutes. Flip the egg using a ladle and allow to cook if necessary.
  • I got a thick well cooked omelette even without turning the side of omelet as I cooked the omelette closed. 
  • If you are using more than 3 eggs to make omelette at a time in a wide pan, just cook the omelette on stove top few minutes and cook inside a preheated oven till the top of the omelette get cooked.
  • To make scrambled egg cook the broccoli and onion as mentioned above and add the beaten eggs and stir and cook the egg using a ladle. Do not over cook the eggs.Remove the eggs from stove before it starts to get brown colour.
  • I have used here 20 cm pan to make this omelette. Use 20-22 cm pan to get a thick omelette which you could cut into pieces and serve which saves your time.
  • You could make individual omelettes by beating the eggs separately and adding the cooked broccoli and onion mixture and season with pepper and salt and then cook even keeping the pan open.
  • You could add grated cheese or chopped cottage cheese if you wish.

easy broccoli omelette recipe

Healthy broccoli recipes

Broccoli scrambled eggs recipe

Monday, July 25, 2016

Sambar Sadam or Sambar Rice is a South Indian comfort food which is one of my favorite variety rice. In my native they wont make sambar sadam i have tasted this rice first when i was doing my under graduation. Initially i was not a big fan of this rice. Once they serve this rice with crispy fried potato chips i started loving it and now with simple papad or pickle i could relish this rice. My husband and kids likes this sambar rice with mixture. If i donot get time to fry potato chips my choice would be papad.
After marriage i was making this sambar sadam in normal pan i just make sambar and then cook the rice separately and mix it well and allow to simmer. Once life got busier i started to use all shortcut tricks in all my detailed curries, biryanis and rice. Likewise i started making this rice too in pressure cooker. This saves my time and tastes delicious as the rice is cooked in the maslas. Nowadays I make it less spicy to make sure my son too tolerate the spice level.

Sambar Sadam recipe

Bisi Bele Bath
Sambar rice recipe

Prep time
Cook time
Total time

Serves: 4
  • Oil- 2 teaspoons
    Mustard seeds- 1/2 teaspoon
    Fenugreek seeds- pinch
    Jeera| cumin seeds- 1/4 teaspoons
    Curry leaves- 2 strands
    Asafetida- pinch
    Onion- 1
    Tomato, small- 2
    French Beans- 4-5
    Brinjal, small- 2-3
    Potato- 1
    Turmeric powder- 1/2 teaspoon
    Red chilli powder- 2 teaspoons
    Coriander powder- 2 teaspoon
    Tamarind, soaked- 1 cup water
    Rice- 1 cup
    Toor Dal- 1/2 cup
    Salt- to taste
    Ghee- 1 teaspoon
    Coriander leaves, chopped-1 tablespoon
  • Wash and soak the rice and dal just prior to chopping the veggies or 20-30 minutes.
  • Peel and chop the veggies into medium sized cubes. Cut the drumstick into 2 inch long pieces.Chop the onion lengthwise and finely chop the tomatoes.
  • In a pressure cooker (above 4 liter, i have used 5 liter pressure cooker here) heat the oil and splutter the mustard seeds, fenugreek seeds and cumin seeds.
  • Once the mustard seeds splutter and fenugreek seeds becomes golden colour add the curry leaves and asafetida and fry for a second.
  • Now add the chopped onion with a pinch of salt and cook for a minute and then add the tomatoes and cook for a minute or two till the tomatoes starts to become soft. 
  • Add the cut veggies with some salt and saute for a minute.
  • Add the masala powders turmeric powder, chilli powder and coriander powder. Then add a cup of tamarind water; mix well and allow to boil for a minute.
  • Now add the soaked rice and dal with some salt and 4 cups of water; mix well.
  • Close the pressure cooker and cook for 3 whistles and switch off the gas.
  • Once the pressure releases open the lid and drizzle a teaspoon full of ghee and sprinkle some chopped coriander leaves and mix well.
  • Serve hot with Papad, Potato chips, Mixture or Pickle of your choice.
  • The amount of water which i have mentioned to add looks like too much but it is just perfect for sambar rice. The dal in this dish makes the rice subsequently thicker once the rice cools down.
  • You could use sambar powder instead of these masala powders mentioned.
Bisi Bele Bath recipe

how to prepare south indian sambar sadam

how to make sambar rice

Wednesday, July 20, 2016

Aamras| Amras is a sweet side dish generally served with Pooris, and is prepared from fresh mango pulp. It is a very popular dessert in Rajasthan, Gujarat and Maharashtra. Traditionally the mango juice is squeezed with hand and blended with milk and consumed with chapatis or pooris. Here i have served the aamras with pooris as it is generally served like this. But you could pair this with chapatis or this could also be used as a dessert.

I have shared other mango recipes Mango Falooda, Mango milk shake, Mambazha Pulissery recipes in blog. Also i have shared the  tricks to make a perfectly Puffed Pooris. Do check, mix and match the combinations on before the mangoes totally vanish this season!

Aamras recipe

Aamras recipe

Prep time
Cook time
Total time

Yields: 1 cup
  • Mango- 1 large
    Sugar- 1 teaspoon
    Cardamom pods, crushed-2
    Saffron- pinch
  • Peel and chop the mango; crush the cardamom seeds. Add chopped mango, sugar, cardamom powder and saffron.
  • Blend well to make a fine paste.
  • If you feel the paste is thick, drizzle little milk or ghee and blend once and transfer on a bowl; garnish with more saffron thread and some pistachio if you like.
  • Refrigerate till you use.
  • Serve with Puffy Pooris
  • Select less fibrous varieties like Alphonso, Sindooram, Badami..etc for this recipe.
how to make aamras recipe

aamras recipe with stepwise picture

Monday, July 18, 2016

Cherry Muesli crumble is an easy to prepare eggless baked dish, that falls in the category of a breakfast as well as a dessert. This is an absolutely tasty with fresh fruits and a bit of a cinnamon kick as well as with a crunchy muesli topping. You could prepare this before hand and use it for parties as well as to save time for making breakfast on busy days. Really simple quick and doesn't require any fancy ingredients to make this dish feels like a breeze while making this dish.
I have already shared Cherry Pudding (Clafoutis) recipe, Cherry Ice Cream, Cherry Banana Oats Smoothie recipes in my blog 2 years back at my first blog anniversary. Refer them too and make all these yummy summery cherry recipes at this season!

Cherry muesli crumble recipe

Cherry Muesli Crumble
Cherry Oats Crumble Recipe

Prep time
Cook time
Total time

Yields: 4 ramekins (or) 1 big pot
  • Cherries, pitted- 250 gms
    Apple| pears, peeled- 1/2 (optional)
    Cinnamon powder- 1/2+ 1/2 teaspoon
    Honey| brown sugar- 1+ 2 tablespoons
    Whole Wheat Flour| atta- 2 tablespoon
    Muesli |Oats, rolled- 3 tablespoons
    Almonds, Chopped| flaked- 10 nos
    Butter| Coconut oil - 2 tablespoons
  • Preheat the oven to 180 degrees for 10 minutes.
  • Pit the cherries and roughly chop them. Peel the apple, core it , chop them into small pieces and keep them together in a bowl.
  • Add a tablespoons of honey or brown sugar, cinnamon powder and mix well.
  • In another bowl add the whole wheat flour, muesli, chopped almonds, cinnamon powder, honey, butter or coconut oil and knead with hands to combine well. This mixture should not be too crumbly or too wet. It should be mildly wet.
  • In 4 ramekins or on a large baking pot fill the cherry mixture and then sprinkle the muesli mixture.
  • Keep the ramekins or pots inside the preheated oven and bake them for 20-25 minutes till the top of the muesli starts to brown and crisp.
  • You could make this crumble before hand , refrigerate and reheat and use it on the next day breakfast or dessert for parties. 
  • Or serve chilled with whipping cream or topped with ice cream.
  • Adding apple or pears in this recipe is optional but it adds volume to this dish.
  • Add chopped nuts of your choice.
  • Whole wheat flour could be replaced with all purpose flour.
  • You could replace honey with regular sugar, brown sugar or maple syrup.
Cherry Crumble recipe

How to prepare cherry muesli crumble recipe

cherry muesli crumble preparation

Wednesday, July 13, 2016

Chaats are my favourites Aloo Chana Chaat is an easy chaat recipe which is perfect for evenings with a cup of chai. This could be whipped up in a jiffy if the potatoes and chana are cooked before hand. It is filler. A tasty and healthy snack / appetizer. Whenever I cook chana for salad or any curries I soak and cook extra to make yummy chaats.

Chaats becomes tasty because of the chutney combinations used. I have posted the chutney recipes for chat two days back. So prepare them first and store them and then you could make the chaats of your choice. This chaat is a combinations and balance of the spicy, tangy and sweet taste which sure would tickle your taste buds. These Indian street foods tastes even better when it is home cooked! I have shared here 2 versions of this chaat with dahi| curd and without dahi make your chat as per your wish!

Aloo Chana Chaat recipe

Aloo Chana Chaat
Aloo chaat recipe

Prep time
Cook time
Total time

Serves: 3-4
  • Aloo- 1 cup (2 medium)
    Chana, dried- 1/2 cup
    Onion, finely chopped- 1
    Tomato, finely chopped-1
    Coriander leaves, finely chopped- 2-3 tablespoons
    Green chutney- 1 tablespoon
    Sweet chutney- 1 tablespoon
    Red chilli garlic chutney- 1/2 tablespoon
    Roasted cumin powder- 1/2 teaspoon
    Chaat masala-  1 teaspoon
    Salt- to taste
    Papdis- few
    Sev- 3 tablespoons
    Lemon juice or curd- as required
  • Soak the chana overnight or minimum 6 hours. Wash the potatoes well and add the potatoes and chana together inside the pressure cooker for 3 whistles. You could cook separately too.
  • Once the pressure releases open the pressure cooker and drain the water. Peel the potatoes and chop them in to small cubes.
  • In a deep bowl add the cooked chana, potatoes,chopped onion and tomato. On top of that add the 3 chutneys, increase or decrease as per your taste; Mix well.
  • At this stage you could refrigerate if you are making before hand for parties or for kids.
  • Divide the chaat into 3-4 portions and serve it on plates and sprinkle on top with roasted cumin powder, chaat masala and salt.
  • Crush some papdis and add on top. 
  • Sprinkle some barik sev and coriander leaves and squeeze small piece of lemon juice to finish the chaat.
  • Or else instead of lemon juice add beaten curd to serve the chaat.
  • You could add some chopped green chilles and few drops of chutneys for garnishing the dish.
  • I have served here this chaat with lemon juice and with dahi| curd.
  • I have given the approximate measure ments. You could increase or decrease according to your taste.
  • You could make this chaat with only potatoes or only with chana too.
  • You could add finely chopped cucumber, raw mangoes too in this recipe.
Chana Chaat recipe

How to make aloo chana chaat recipe

Aloo chana chaat picture

Sunday, July 10, 2016

Chutneys recipes for Chaat- Sweet Dates Tamarind chutney, Green Chutney, Spicy Red Chilli Garlic Chutney. All these chutneys are the magical ingredients behind all of the yummy chaat preparations. All these chutneys are quick to make could be used for a week long and are versatile. You could use it in chaats, spread it in sandwiches, use it as a dip for snacks. There are various traditional chaats and nowadays recreated chaats with idli, bread ..etc homemade versions are there. Any veggie combination with these chutneys, with added roasted jeera powder and chaat masala tastes awesome.

Chaat is mainly a street food which is so popular in North India, Pakistan, Bangladesh. But nowadays it is available in almost all restaurants. Chaat varies in taste in each region as it is prepared with the ingredients which are locally available. This is a kind of  snack cum fast food which is served in streets. I have given the recipe with the measurements which suits my palate. Adjust  spice level, sweetness according to your taste.

Chutneys for chaat recipe

Chutneys for Chaat
Sweet tamarind chutney recipe

Prep time
Cook time
Total time

Yields: 1 cup each
  • Sweet Tamarind chutney:
    Jaggery, powdered- 1/2 cup
    Tamarind, soaked- 2-3 tablespoons
    Dates, pitted-1/2 cup (approx.12 nos) 
    Red chilli powder- 1/2 teaspoon
    Roasted jeera powder- 1/2 teaspoon
    Salt- pinch

    Green Chutney:
    Coriander leaves- 1/4 cup
    Mint leaves- 1/4 cup
    Green chilli-1
    Raw mango, peeled- 1/2 (optional)
    Garam masala| Chat masala- 1/2 teaspoon
    Salt- to taste

    Spicy Red Chutney:
    Red chillies- 15 nos
    Garlic- 10 flakes
    Salt- to taste
Sweet Chutney:
  • Remove the seeds from dates, add inside a pan with water till submerge and cook till soft.
  • Together add the powdered jaggery, tamarind juice and a cup of water; allow to boil till the jaggery melts well while the chutney boils well and the raw flavour of tamarind leaves. Now add the chilli powder, jeera powder, salt and cook for a minute; switch off the gas.
  • Allow to cool; transfer the ingredients inside a mixer jar and make it as a fine paste.
  • If I don't have dates at home I usually add one or two teaspoon of cornflour in water and dissolve , then pour at the final stages to thicken the chutney.
Green Chutney:
  • Wash, roughly chop the coriander, mint leaves, raw mango and green chilli. Add everything inside the blender jar and grind it as a smooth paste with some added ice cubes. Ice cubes prevent the blackening of the chutney while grinding and keeps it green.
Chilli Garlic Chutney:
  • Remove the stem of the chillies and soak them in water (hot water for hurrying the process) for 30 minutes. Meanwhile peel and roughly chop the garlic. Once the chillies are soft drain the water,  add the chilies, garlic and salt inside the mixer jar and pulse few times then add little water to grind to make a chutney.
  • This chutney is optional  but if you want chaat with spicy and with more flavours this chutney needs to be included.
  • Some times on lazy days I replace this chutney by sprinkling chilli powder over the chaat.
  • All the above said chutneys made in a semi thick consistency. It should not go runny.
  • You could refrigerate these chutneys up to one week and use it. For longer storage freeze them in an airtight container.
  • You could use them as a spread in sandwiches or serve as a dip for pakoras or evening snacks or kebabs.
  • Adjust the sweetness and spice level according to your taste.
Sweet tamarind dates chutney recipe

Green chutney recipe for chaat

Red chili garlic chutney recipe for chaat

Thursday, July 7, 2016

Chicken Thoran| Chicken Peera| Chicken Stir fry with coconut recipe is an easy to make tasty Nadan Kerala preparation which I, normally end up preparing whenever I run out of time to prepare a non vegetarian dish. Very limited ingredients and simple cooking procedures make this dish absolutely easy and quick. The taste of the dish is unbelievable it goes well with almost everything. Here I have served it with plain steamed rice with rasam and kappa puzhukku combination. It tastes really divine.

I have shared many Chicken Recipes with you, this is a pure Kerala style chicken recipe. This is also one such authentic Kerala preparation that would make everyone drool! Simple delicious preparation which suits every occasion and best for the quick week end brunch or dinner. I prefer chicken than red meat in all week ends as it is less in fat and high in protein. Do try this quick recipe and make your family members happy!!!

Chicken Thoran recipe

Chicken Thoran

easy chicken stir fry with coconut

Prep time
Cook time
Total time

Serves :2-3 
Chicken - 1 breast/boneless/mince (250 gms)
Oil- 3 teaspoons (preferably coconut oil)
Mustard seeds- 1/2 teaspoon
Onion, chopped-2 small
Green chillies, chopped- 2
Ginger, finely chopped- 1/4 inch
Garlic, finely chopped-2 big cloves
Curry leaves- 2 strands
Salt- to taste
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon (increase according to your spice level)
Fennel powder- 1/2 teaspoon
Garam masala powder- 1/4 teaspoon
Coconut, grated- 1/4 cup
  • Wash the chicken thoroughly and finely chop them.You could use chicken mince or you could finely chop and then keep inside the blender jar/ food processor and grind to make a paste.
  • Heat oil in a pan and mustard seeds, once it splutters add the onion, green chillies, ginger, garlic, curry leaves with a pinch of salt.
  • Allow to cook till it starts to become soft and then slightly golden for a minute or two. Now add the chopped chicken, turmeric powder and add some salt. Allow to cook well, now water from the chicken oozes out.
  • If you are not using chicken breast at this stage close with a lid and cook till the chicken cooks soft. Now stir constantly and cook in medium flame so that the water evaporates out fast.
  • Slightly crush the coconut, chilli powder, fennel powder and garam masala by pulsing once in a blender (do not grind it).
  • Now add the grated coconut mixture with some fresh curry leaves and mix well and cook for further 2-3 minutes on medium flame and by constant stirring to dry out the moisture slightly and switch off the flame.
  • Serve with steamed rice and rasam or dhal and kappa puzhukku combination.
  • Here i have used 2 chicken breasts and doubled the quantity.
  • You could replace chilli powder with pepper powder if you wish.
  • You could make this recipe using chicken with bone pieces too but you have to cover it and cook it long till it becomes soft. Boneless chicken or mince you could make thoran in no time.
Chicken Thoran recipe

Kerala style chicken stir fry

Chicken peera recipe

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