These Ragi Biscuits are melt-in-the-mouth delicious. They are sweetened with jaggery and made using a handful of ingredients. Ideal for children and adults alike! Very few things can make me as happy as the smell of baking something at home! I must say that these cookies have been a super hit with the little one too, motivating me to make them more. With a few healthy substitutions, I’ve made a healthier version of our indian bakery butter biscuits in these ragi biscuits that you can enjoy without any second thoughts and also offer to your kid. The only downfall is once you’ve had o ..read more

Take a ticket to aromatic flavour town with this Seeraga Samba biryani. This fragrant rice, packed with veggies, spices, herbs an explosion in every bite! In this post, I share a fantastic recipe and method to make fluffy biryani using seeraga samba rice. Each morsel of vegetable and grain of rice is perfectly cooked and spiced. Trust me, you will make this on repeat in your household. I was introduced to this short-grained aromatic variety of rice a few years ago at my friend Laxmi’s home. The aroma was divine and so different from what I had tried before. Meat-based biryanis in South India u ..read more

This is a one pot no onion no garlic pulao that is ideal for festival days. It is fully done in a pressure cooker and needs only 30 minutes. It is packed full of flavours – mint, coriander, spices, vegetables and rice. I am not kidding – but I have made this five times in the last month. It is wholesome, feels like a complete meal and best of all, my one year old can have it too. To make this pulao, I use sona masoori rice instead of basmati. I find it works really well for a mint and coconut based dish complimenting the south indian flavours. This dish rakes inspiration from the Karnataka Tar ..read more

Looking for a last-minute Diwali sweet? Make this easy, delicious, unique Rasamalai Fudge. It will take 10 minutes because we need to chop some nuts, grease a pan, and grate some white chocolate. But, the active cooking is only 90 seconds in the microwave. Probably 5 minutes on the stove. And, all ingredients are available in your nearby supermarket. Every year, I make grand plans for Diwali and try something new. Sometimes, it’s a great hit and I repeat it for many years to come like the Gulab Jamun cake. And, some other times it quietly decides to be in the back of my blog ( and mind) like t ..read more

 These Ragi Millet Ladoos are easy 15-minute desserts. They are an ideal snack for the lunchbox, snacking after a meal if you crave a little something sweet, or just as a nibble anytime. It is quick and easy, gluten-free, and a good way to include Ragi in your diet. I have used jaggery to sweeten these ladoos keeping them refined sugar-free as well. I particularly like Ragi in these ladoos but it can also be made with another millet flour like Jowar or a mixed multi millet flour. You can also use roasted flours like roasted moong dal flour to make a variation of maa ladoo. Alternatively ..read more

Make this delicious and easy Paneer Pulao in 30 minutes. It is a one-pot, flavour-packed meal that gets done in a pressure cooker. If you follow a few tips I mention, you can make ‘fluffy’ pulao in a pressure cooker easily! The recipe is so simple and straightforward and you will be left wanting more. This recipe involves no grinding, uses very less whole spices and lets the flavour of basmati and paneer shine! On the whole, it will take you 6- 7 minutes of active cooking time to make this Paneer Pulao, perhaps 15 minutes of total kitchen time to make this dish. It also does not involve a lot ..read more

Make these delicious, crispy bananaflower vadais! Unlike a usual masala vadai with onions, this one is unique because of the mild bitterness and sharp flavours of the banana flower. The vadai has a mix of dals – toor, channa, moong and is flavoured with coriander, fennel and pepper and spiced with red chillies. The most time-consuming part of this recipe is cleaning the banana flower. I’ll be honest – I’ve never done it and here is a link for you to learn how to clean it! Amma makes many dishes with banana flowers including using it in a parupusilli. But her speciality is this vadai. Unlike an ..read more

This is my kind of lunch bowl – aromatic jeeragasamba rice, a tangy and spicy morkuzhambu topped with parupu usilli stuffed brinjals. In this post, I share how to stuff brinjals with this spicy and delicious mixture and cook them to perfection. You can vary the vegetable and use the same stuffing to make varied dishes! To make these stuffed brinjals, you will need a batch of parupusilli. I have a foolproof recipe on the blog for it where i share how to make it easily, make in small batches, how to store and freeze. It is a useful ‘meal prep’ to have on hand when you are looking for a elaborate ..read more

Gutti Vankaya Kura is a show stopper! It is a popular Andhra dish made with small brinjals in a peanut – coconut – sesame spice mixture. This is delicious with plain rice, any kind of mild pulao, and even with Biriyani. I have shared a very homestyle version of this dish. It will take about 40 minutes to prepare, but is worth the effort and time spent. There are stuffed versions, however, the one here is not stuffed but is served in a spicy gravy. I have also not deep-fried the brinjals in this version ( what does one do with the leftover oil, anyway). This recipe is from my old neighbor here ..read more

Make this protein rich multi dal and grain dosa that tastes delicious and can be made as crispy as a regular dosai! In this version, we add five different lentils and two grains. Talk about a protein rich dosai. For grains, I added regular rice along with samai millet. You can substitute with another kind of millet or only use rice too. This is a fermented dosai, like a regular one. It is a light meal that is completely gluten free as well. What is in these Protein Rich Multi Dal and Grain dosais? Toor Dal Moong Dal Urad Dal Channa Dal Green Gram Samai Millet Idli Rice ( or any short grained ..read more