About Me

I am a working mother of two demanding but extremely sweet girls who also love learning how to cook, a culinary "scientist", an enthusiastic driver, a keen learner with a bachelors degree in naturopathy and yoga with a special interest in diet and nutrition.

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Mixed Vegetable Dal

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Ingredients: Carrot- 1 Potato - 1 Beans 6-8  Corn - a handful (optional) Tomato - 1 Dal - 2 handfuls Onion - 1 small Chilli powder - 1/2 tsp Salt - 1 tsp/to taste Tamarind - lemon sized ball To Temper: Oil- 1 tsp Mustard seed - 1/2 tsp Curry leaves - 1 sprig Garlic - 2-3 crushed Dried red chilli - 1 broken into peices Tumeric powder - 1/2 tsp Coriander powder - 1/2 tsp Asafoetida - 1 pinch Method: Wash and drain the dal. Wash, peel, and cut all vegetables as desired including tomato and onion. Add salt and chilli powder.  Pressure cook for 2-3 whistles. Once cooled, mash the tomatoes.  Transfer into a vessel, a dd coriander powder and turmeric powder. Add a lemon sized ball of tamarind to 1/4 cup water, extract and add to the curry. Let it simmer on a low flame for five minutes. Check for salt and chilli. Temper:   Take a little oil in a vessel. Splutter mustard, add curry leaves, crushed garlic, a...
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Lemon Popsicles

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Ingredients: Lemon -1 Water – 2 cups Sugar – 4 tbsp Organic color (optional) Popsicle mould (makes 8 popsicles) Method: Squeeze the lemon, add water and sugar, and make the juice. Add the color if required. Synthetic colors not advisable. Pour into the popsicle moulds. I bought the moulds at  https://www.flipkart.com/mastercook-party-pack-multicolor-polypropylene-ice-cube-tray-set/p/itme4zu2bnye3qvn?pid=ITRE4ZU29DMQKMPF&utm_campaign=order_confirmation&utm_medium=email&utm_source=order&utm_content=click&cmpid=email_order_order_confirmation Pop them into the freezer for 4-5 hours. For multicolored popsicles, divide the juice into two parts. First, mix one color (red here) to one part, pour into the moulds and freeze them. Next, mix the second color (yellow here) to the remaining part, and pour over it. Place the popsicle cover/stick and freeze them. Hold the mould under running water for a few seconds to take out t...
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Akki Roti/Otti/Plain Rice Roti (With Cooked Rice)

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This is a kodagu style akki roti (rice flatbread) made with cooked rice  and  rice flour whereas most rice  roti variations are made with only rice flour. Ingredients: Rice – 1 cup Rice flour – 1 cup (use as needed) Salt – a pinch Makes 6 medium-sized rotis Method: Cook the rice and let it cool. Mash rice well with a pinch of salt in a large plate using the heel of your hand. Add a little rice flour and start kneading it into a dough. Add rice flour till a stiff dough is made. Portion into small balls. Grease both sides of a roti presser and press these balls into rotis. To cook: Heat a tava/griddle and place one roti and cook on a high flame for about 10-15 seconds. Flip over the roti, reduce the flame to low and cook for 2-3 minutes. Take the roti off the griddle and place the bottom side on direct flame. Using tongs, keep flipping the roti on direct  flame till it puffs up and cooks completely. Serve hot w...
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