Cooking · Recipes · South India · Vegan · Vegetarian

Potato Fry

Potato fry is a very simple dish that my children absolutely adore. So much  so, that for the almost one year that we stayed in India, they took it for lunch with curd rice. Almost every single day!! Yes, almost every single day! May sound a little weird but that’s how much they loved it and still do.

I have a video tutorial to go with this recipe . You can check it out here.


Ingredients :

2tbsp  Oil

1/2 tsp Mustard Seeds/Black Gram

2 cloves Garlic (crushed)

A pinch Asafoetida

1 large Red Onion Chopped

4 medium Potatoes Chopped ( Soak chopped pieces in water)

1/4 tsp Turmeric powder

1 tbsp Sambar Powder

Salt to tasteDSC_0897

Method :

Take a pressure pan or a thick bottomed pan.Add 2tbsps of oil, add mustard seeds and asafoetida.DSC_0917Add Chopped onions, sautés till pink.DSC_0919 Drain water and add the chopped potato pieces.DSC_0923Wait for a minute. Add turmeric powder, Sambar powder, and sauté till the potato pieces are well cooked. Sprinkle a little water if necessary. When the potato pieces are dry and look fried, remove from stove.DSC_0930

Serve with curd rice , sambar rice or rice and rasam, or lemon riceDSC_0942








Breakfast · Cooking · Dairy Free · Dessert · Gluten Free · Recipes · Rice · Snack · Sweet · Vegan · Vegetarian

How to make Rice dumplings in sweet Coconut milk aka Paal Kozhukattai

Growing up in Nagercoil, a small town in South India, paal kozhukaatai was one of the very traditional dishes that was made often in my home. Sometimes for breakfast and sometimes as an evening snack.

I favour savoury dishes over sweet ones and I was not a big fan of the dish.  In general ,during my growing up years,  I didnot appreciate many of Nagercoil breakfast dishes. I was a more’ Paandi girl’ as they called me then. who preferred idli/dosa over puttu and idiyappam!

As the universe often conspires, I ended up getting married to a man who would eat the Nagercoil breakfast dishes all three times of the day !! So I learnt to make puttu , idiyappam, Aapam and paal kozhukaatai !

And like the icing on the cake for J, Lil B also loves ‘paal kottai ‘ as he calls them in his broken Tamil.

Overtime, I have come to appreciate all these dishes, I mentioned. Specially the subtle sweet  delicate creamy  taste of coconut milk and rice flour dumplings with a hint of cardamom for flavour and aroma. Above all its one of the easiest quick dishes to make that never fails to bring a smile  on my dear ones’ faces

Ingredients to serve 4

1 cup Roasted Rice flour

1/4 cup thick Coconut milk

1/4 cup light coconut milk

1/2 cup Boiling water

1tsp oil


2 tsp sugar

2 cups Water

5 tbsp Sugar ( add or reduce to taste)

4 Cardamom – crushed


Take flour in a mixing bowl, add salt and sugar. Pour boiling water slowly little by little mixing with a wooden spoon to form a soft smooth dough.Pour in the oil. When it cools down enough to touch, form into small balls .Taking care not to knead too much

Keep a couple of balls aside. Mix the thin coconut milk with water and heat it to boiling point in a saucepan.Boil 2.5 cups of water in a medium size sauce pan

When the water starts boiling, add in the rice flour balls

When the ball start looking glassy ,Reduce the flame to low.

Add  sugar and mix gently. Continue to cook . Take a couple of teaspoons of the thin coconut milk mixture from the saucepan,  dissolve the balls  in it , to form a smooth mixture.

Add this dough mixture back into the saucepan. Mix well. Once it begins to thick, add the thick  coconut milk and stir well. 

.Add crushed cardamom and mix well. Let the flavour of the cardamom blend in .Remove from stove top after 5 mins.Take care not to boil the coconut milk .

Serve hot or cold.

Cooking · Dairy Free · Dip · Gluten Free · Recipes · Vegan · Vegetarian

Roasted Beet Hummus

Lil B and I love watching My Kitchen Rules. It’s our thing. We love the mom and son team of Anna and Jordan . Lil B hopes one day we will be just like them cooking on some cooking competition. Haha. However he does love helping me in the kitchen.Let me tell you, he has a mini repertoire of dishes he can make for us.

“You should write a family cookbook Mumma ” he said . “That’s why I’m writing the blog darling” I said, “So you can have all the recipes for the food I made when I’m dead and gone”.

‘Don’t ever use the word “dead and gone ” he admonished me. ‘I don’t like the term at all !!’

So I’ve now been made to  pink promise cross on heart  and all, never to say the words again.

Coming to the recipe, J found the recipe online somewhere he cannot remember and modified it to suit our tastes.

Having lived in the Middle East and being so used to the beautiful flavours of the middle eastern street food, this became an instant hit.

Not only does it bring  with  it  memories of eating out from our favourite Turkish restaurant,it also gives them a chance to have a taste of Kuwait at home.

Stored in an airtight container, it stays fresh for a few days in the fridge,tastes great with fresh cut cucumbers, carrots or  crackers or pita bread or pita chips.Making it the perfect mid morning, late evening snack.Whats more, its so easy to make. The only timetaking process is the roasting of the beets.

Roasted Beet  HummusDSC_0111

Ingredients to serve 4

3 large cloves of garlic 
2 x 400g tins of chickpeas 
2 tbsp lemon juice
2 1/2 tbsp tahini ( sesame paste , available in super markets)
salt to taste
fresh black pepper to taste.
½ tsp  ground cumin powder
1 medium beetroot.
4 tablespoons of olive oil


Peel the skin of the beetroot, chop into big chunks . Preheat oven to 200 degrees C

Wrap the beetroot chunks in aluminum foil and roast them until soft and tender, takes about half an hour to an hour in my oven. When done, remove and let it cool.

Drain chick peas and rinse well. Keep aside. Peel garlic 



In a blender, add the cooled down beet, chickpeas, and garlic.Blend into a paste.

Add tahini, cumin powder lemon juice, salt to taste. Blend till hummus is smooth and creamy like a dip.  Add pepper and drizzle olive oil over it.Serve with pita, or with veggies.


Cookbook Scribbles :

Add water only if necessary.

Taste and adjust  the seasonings as you like.

In a pinch I have also used precooked beets.

If its too much work roasting the beets, skip and just blend the other ingredients and you still have a yummy hummus dip 😉