Green Tomato Sabji

Here’s a very simple and easy sabji with green tomatoes.


Green tomatoes — 250gms

Besan —- 3 tbsp

Turmeric pwd — 1/ 4 tsp

Red chili pwd —- 1/2 tsp

Coriander pwd —- 1/ 2 tsp

Cummin seeds —– 1/ 2 tsp

Sauf / fennel seeds — 1/2 tsp

Salt —- 1 tsp

Oil —- 2-3 tbsp

Fresh coriander leaves.


Wash and cut the tomatoes into cubes. Heat oil in a pan, add the cumin seeds and sauf and stir .When you start getting a nice aroma, add the turmeric powder, red chili powder, coriander powder and stir. Now add the besan and fry everything together in low flame for 2 minutes. Add the chopped tomatoes and salt . Cook the tomatoes for 4-5 minutes. Your Green tomatoes subji is ready.

Chikoo / Sapota Rava Kesari

Rava — 1 cup
Sugar —- 1 1/ 2 cup
Chikoo pulp — 1/2 cup
Ghee — 1/2 cup
Cardamom pwd — 1/2 tsp
Water — 2 1/2 cups Few cashew nuts

Father’s day special. Dedicating today’s Kesari to both my appas.

APPA — My take on APPA Adorable, Persuasive, Protective, Amazing. The feeling between a father and daughter is mutual.
I have been thinking of writing about my dear Appa for a long time. Not only about my biological appa but one more person, my father-in-law whom I used to call appa. Both of them are not physically with me today but there are so many things I learned from them that I feel they are always with me. To mention a few things, my technical knowledge with regards to house maintenance which usually requires a carpenter or a electrician, I would try to fix it before calling a professional. As a young girl I would be my appa’s assistant holding a screw driver or a spanner. I have grown up watching him repair things at home. Right from setting the house with furniture from different parts of India or calling a carpenter and designing, the end result would be unique. People talk about foldable cots, dinning table with a center rotator, shoe rack or a writing table which can be extended . I had the good fortune of enjoying it right from my school days, thanks to appa. Some of the things that he loved to do were stocking up on the orange mithai while traveling, preparing mango milkshake or just buying a lollipop when he used pick me from my grandparents home after college. Here’s how he prepared mango milkshake. He would add the mango pieces, milk ,sugar and crushed ice. How do you crush ice at home? Simply take the ice cubes from the freezer, wrap it up in a thick clean towel and hammer it with your idikki ( pakkad) or just smash it on your kitchen platform.😊. This was his humble brilliance.
What do I write about the Appa who I got after marriage! There has been only two instances where we have discussed about something important, but the understanding was always there. Just the look would make me realize what he would want to say; whether it was for a half cup of coffee or a small sweet piece or rasam made by me in a small cup or anything else. When someone would point out that he was diabetic he would reply with a smile, ” it’s ok I will have an extra pills tonight!”. Even when he lost his memory and speech ,the smile was never lost. When ever I would ask him for something, the answer would be a smile. There had been situations were I had to feed him or take him to toilet. He would look into my face which said many things. I think I was fortunate to serve my this appa a little, since I wasn’t blessed to do anything to my biological appa whom I lost 30 years back. One thing was common with both of them there smiling face whatever the situation was.
I could keep writing because the bond between a father and daughter is extremely precious, whether you express it verbally or not.
I dedicate this to all the lovely fathers. You could also share few lovely moments you had with your appa or one or two specific things you learned from him.

Aval / Poha Mango Kesari

When we talk about Kesari, the main ingredient that comes to our mind is rava / semolina. Here I have used aval / poha instead of rava. To give a natural flavor I have added the fruit of the season Mango 🥭. It’s quick to make and the taste is ….

• Aval / Poha — 1 1/2 cup
• Mango plup — 1 cup
• Sugar — 1 1/2 cup
• Water — 3 cups
• Few Raisins and Cashews
• Cardamom pwd— 1/2 tsp
• Ghee — 1/ 2 cup.

Sakkarai Vallikizhangu (Sweet Potato) Poriyal

This is a easy dish to prepare as well as Cook! The flavor of the potato gives a unique sweet taste that can be an accompaniment to any main dish. Give it a try!


Sakkarai Vallikizhangu / Sweet Potato —- 250gms

Coconut — 1 cup

Urad dal — 4 tsp

Cumin seeds — 1 tsp

Coriander seeds — 1 tsp

Dry red chili —- 1

Mustard seeds— 3/4 tsp

Turmeric pwd —- 1/2 tsp

Salt — 1 1/4 tsp

Sesame oil — 3-4 tsp.


Peel the skin of the sakkarai valli and cut them into 1 inch pieces. Soak them in water to avoid discoloring. Remove the pieces for water add the turmeric pwd and salt and pressure cook for two whistles. Dry roast cumin seeds, coriander seeds and red chili, keep aside. Dry roast coconut till the coconut turns color. Cool the fried ingredients and grind them into a coarse powder. Heat oil in a pan add the mustard seeds, when they crackle add the cooked sakkarai valli and give a toss. Fry them for 4-5 minutes tossing them in-between. Now add the grounded powder and mix well. Cook further for 2-3 minutes. Your Sakkarai valli poriyal is ready. Enjoy it with hot rice, rasam , mor kuttan or even with chapati.

Watermelon Rind & Curry leaves Thogayal

Here is another recipe using watermelon rind. I could not resist myself when the vegetable vendor gave a bunch of curry leaves. The leaves were soo fresh that I decided to use it along with the watermelon rind for the thogayal. Drizzle some sesame oil over hot rice, add the thogayal and enjoy thogayal rice with pappadam.


Watermelon rind — 1 cup

Curry leave — 1 cup

Coconut — 3/4 cup

Urad dal — 3 tbsp

whole pepper — 1/2 tsp

Dry red chilii — 2-3

Tamarind — small marble size

Jaggery — 1 /2 tsp

Sesame oil — 2-3 tbsp

Salt —- 3/4 tsp.


Wash curry leaves well. Remove the dark green skin of the watermelon rind and cut it into small pieces. Heat oil in a pan. Add urad dal, whole pepper, red chili and fry till the color of the dal changes. Now add the watermelon rind and give it a stir. Close the kadai and cook in low heat for two minutes. Further add the curry leaves, stir for a minute and put off the heat. Once the fried ingredients are cooled, add coconut, tamarind, jaggery, salt and grind everything together adding little water. Your Watermelon Rind & Curry leaves thogayal is ready.

Manga Thokku

A pickle which has all the flavors spicy, sourness, a little sweet –manga thokku. Prepare the thokku when raw mangoes are still in the market. You can use any type of raw mango which has a sour taste .

This is my 201’st recipe. When I started the blog 3 years back I had never dreamt that I could prepare and publish all these recipes. Thank you all for the support and I hope to continue this journey.😊


Raw Mango — 1 kg

Spicy red chili powder — 3 tbsp

Jaggery —- 1 1/2 tbsp

Salt —- 1 tbsp

Turmeric powder — 1/2 tsp

Mustard seeds — 1 tsp

Asafetida — 1/2 tsp

Fenugreek powder 1 tsp

Sesame oil —7-8 tbsp.


Buy mango that are firm and that you think will be sour in taste( smell the mango to find if it’s sour). Wash, remove the skin and grate the mango. Heat oil in a heavy deep pan. Add the mustard seeds. Once the seeds crackle, add the turmeric powder and asafetida. Give it a stir and added the grated mango and chili powder. Stir the mango well. Close and cook for two minutes in low heat. Now add salt and jaggery. Mix well, cover and cook in low heat for 7-8 minutes and keep stirring in between. Put off the heat once you see the oil oozing out. Add the fenugreek powder and mix it well. Cover and allow the thokku to cool down. Once the thokku is cooled, store it in an airtight bottle. Enjoy the Maanga Thokku.

Raw Mango Rasam/ Pacha Manga Rasam

Rasam of the season. A simple, easy and tasty rasam with raw mangoes. A seasonal rasam using raw mangoes, which is in abundance in the market.


Raw mango — 1/2 cup

Moong dal — 1/2 cup

Green chilli — 2

Jaggery — 1/2 tsp

Rasam powder — 3/4 tsp

Turmeric powder — 1/2 tsp

Salt — 1tsp

Mustard seeds — 1/2 tsp

Cumin seeds — 1/2 tsp

Coconut — 2 tbsp

Sesame oil — 1 tsp

Few curry leaves.


Cut the raw mango into small pieces. Cook the moong dal. Add a glass of water to a vessel, add the raw mango and boil it until the mango becomes soft. Put off the heat and drain out the water. Remove the mango pieces, cool it and grind ( let it not become mushy). Slit the chili’s. Add the chili’s, turmeric powder, salt and jaggery to the drained water and allow it to boil for 3-4 minutes. Now add the grounded mango and cooked dal. Further add one more glass of water and cook everything together for 5 minutes. For the tempering, heat the oil add the mustard seeds and cumin seeds. When the mustard seeds starts to crackle, add the rasam powder, stir and then add the curry leaves. Add the tempering to the boiling rasam and put off the heat. Now add the coconut shreds. Enjoy Pacha Maanga Rasam.

5 Summer Drink

I have prepared 5 summer refreshments ,something refreshing which you can have for breakfast, lunch ,dinner or anytime of the day. Made with fresh fruits, herbs and everything natural, I assure you that these drinks are the perfect detox recipe that you are looking for

Musk Melon juice

Ingredients :- Fresh Musk melon and honey.

Method :- Wash the melon, peel the skin ,cut into half and remove the flesh and seeds ( use a spoon its easy to remove the flesh and seeds). Cut the melon into cubes. Add the melon cubes and honey and blend everything together. Pour the juice and enjoy fresh Musk melon juice. Adding ice is optional.

Melon-Orange-Mint juice

Ingredients:- Melon, orange, few mint leaves, honey, black salt/ salt.

Method :- Wash,peel ,remove the flesh and seeds. Cut the melon into cubes. Cut the orange and remove the seeds. Now add the melon cubes, oranges, mint leaves, honey and black salt/ salt and blend it. Either add crushed ice or plain water. Blend everything together. Your Melon- orange-mint juice is ready.

Cucumber juice

Ingredients:- Cucumber, ginger,coriander leaves+ stem,ginger, lemon,salt. Method:- Wash, peel the Cucumber and cut them into cubes. De skin the ginger and cut them into small pieces. Wash the coriander leaves along with the stem and chop them. Now add the Cucumber pieces, ginger, coriander leaves, stem, salt and water and blend everything together. Strain the juice, add lemon juice, give it a stir and enjoy fresh Cucumber juice. Adding ice and honey or sugar is optional.

Lemon- Mint juice

Ingredients:- Mint leaves, lemon, black salt/ salt and Nannari juice.

Method:- Take a bunch of Mint leaves wash them well and blend them in a blender adding a cup of water. Now for the juice take a glass add one tablespoon of mint juice,one teaspoon of Nannari juice, lemon juice, black salt/ salt and water,stir everything together and enjoy Lemon-Mint juice. ( you can refrigerate the extra mint juice in a tight bottle).

Neer Mor

Ingredients:- Curd,curry leaves, ginger, green chili, cummin powder, asafoetida and salt. Method:- Blend all the ingredients together adding water. The best and age-old drink for summer.

Eid Mubarak & Happy Akshaya Thrithi. Today’s lunch menu is Walnut- baby corn pulav, Cauliflower- peas curry, Mullangi (radish) kurma, neer mor with potato chips and Gulab-jamun(store bought). Having spent 30 years in Dubai, I couldn’t resist myself from preparing something special to celebrate Eid. In Dubai we would be waiting for Eid holidays. The discussion would be which parks to visit with friends and definitely which restaurant to eat at. Situation is not good all around but it is OK to celebrate amongst family which inturn would instill some positivity. Celebration doesn’t only mean dressing up and going out to eat. It is also about the small little things that we can do; like buy seasonal fruits, vegetables, try out new dishes, sit together with your family and enjoy every moment graced by the almighty on us.Here’s wishing you all Eid Mubarak & Happy Akshaya Trithiya.

Idli Manchurian

A different take on the simple Idli. Next time you have left over Idli’s after breakfast and are wondering how to serve the same idli for dinner, try out Idli Manchuraian. Normally we have Manchurian as a starter or a side dish, but Idli Manchurian is a whole meal that in fantastic to taste and at the same time healthy too.


Idli — 12

Capsicum — 2

Onion — 3

Garlic — 5 pods

Tomato ketchup — 4-5 tbsp

Chilli sauce — 2tb

Soy sauce — 2tbsp

Corn flour — 1 1/2 tbsp

Salt — 1 teaspoon



Prepare idli and allow it to cool .( If you plan to prepare idli Manchurian for dinner, then you can make the idli in the morning .) Cut the idli into six pieces. Heat a pan with 3-4 tbsp oil and add the idli pieces. After a minute, toss the idli and shallow fry the idli. Once all the cut pieces are fried, keep them aside. In the same pan, heat 2-3 tsp of oil. Add garlic and sauté. Now add the chopped onion and sauté until the onion turns pink. Add the capsicum and sauté everything together for two minutes. Now add in the tomato ketchup, chilli sauce and soya sauce, give it a stir and cook for a minute. Meanwhile mix corn flour in 2 cups of water. Add this to the the pan and mix everything together. Cook for 2 minute and put off the heat. Add the fried idli and mix it with the vegetables. Your Idli Manchurian is ready. Garnish with fresh coriander leaves or chopped spring onions. Serve Idli Manchurian hot.

For idli batter refer to —