Cucumber raita

Raita is one accompaniment , must when you have yummy biriyani’s. So there are varieties of raita and this is one .



Cucumber – 1 cup ( peeled and chopped)

Thick yogurt  – 1/2 cup

Salt – as required

Jeera powder – 1 tsp


  • Mix all ingredients in a bowl thoroughly. Serve with biriyani.



Vegetable biriyani (using boiled ponni rice) in rice cooker

Usually biriyani are made using basmati or seeraka samba. But I tried it in boiled ponni rice. I was skeptical about how it turns. But I am not disappointed rather more satisfied. It tasted amazing, even the rice cooked perfect.( Thanks to my trusted rice cooker😍).

The only thing you miss in this biriyani is the aroma of basmati rice. Apart from that everything is awesome. Do try .


You see how rice is cooked. Perfect, right?


Boiled ponni rice – 1 1/2 cup

Water – 2 cups

Coconut milk – 2 cups

Onion – 1/2 cup thinly sliced

Mixed veggies – 1 1/2 cup ( I used potato, cauliflower, green peas, carrot)

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Biriyani powder – 1 1/2 tsp

Salt – as required

Cinnamon – a small piece

Cloves – 2 or 3

Cardamom – 2

Pepper corns – 1/4 tsp

Bay leaf – 1

Ghee – 2 tsp

Oil – 1 tsp

To grind

Green chilli – 1 or 2

Ginger – a small piece

Garlic –  3 or 4 pods

Coriander leaves – 1/4 cup

Mint leaves – 2 tbsn

Tomato – 1 medium sized

Fennel seeds – 1 tsp


  • Grind all the ingredients  under ‘ to grind’ to a smooth paste.
  • Soak rice for 10 minutes and strain it in a strainer.
  • Heat ghee and oil in a pan. Add bay leaf, cinnamon, cardamom, cloves, pepper corns.
  • Stir for a minute and add onions. Sauté till golden.
  • Then add ground paste. Sauté till raw smell goes and add all spice powders.
  • When the raw smell goes add chopped veggies. Cover and cook for a minute.
  • Add strained rice and mix thoroughly for a minute.
  • Switch off. Transfer it to the rice cooker. Add water and coconut milk. Add required salt.
  • Switch on the rice cooker to cook mode.
  • Serve warm when it’s done along Onion raita or  Mango raita





  1. You can use only water or only coconut milk .
  2. Adjust spice according to your taste.
  3. You can follow the same procedure in basmati rice too. Only thing you have to remember is the rice – water ratio. Here I used 1 1/2 : 4 but for basmati 1 : 2.

Varutharacha Sambar( Palakkad style)/ Veggie curry with Roasted coconut

This is one of my favourite sambar. This is Palakkad style( Kerala, India) sambar with roasted coconut. Usually this is a must in any special occasion. This sambar is had along with cooked rice but I love to have with idli or dosa.



Toor dal – 1/2 cup

Drumstick – 1 cut into small pieces

Potato – 1 cut into small cubes

Onion – 1/2 cup chopped

Tomato – 1 medium sized chopped

Curry leaves – few

Turmeric powder – 1/2 tsp

Tamarind – a small lemon sized soaked in 1/2 cup water

Salt – as required

Coconut Oil – 2 tsp

Mustard seeds – 1/2 tsp

To roast and grind

Channa dal – 2 tbsn

Urad dal – 1 tbsn

Dry red chilli – 1 or 2

Coriander seeds – 2 tbsn

Jeera seeds –  1 tsp

Methi seeds – few

Asafoetida – a generous pinch

Shallots – 1 or 2

Garlic pods – 2

Curry leaves – few

Coconut – 1/2 cup grated


  • Pressure cook toor dal till mushy.
  • Roast all the ingredients under ‘ to roast and grind’ in 1 tsp of oil till the coconut turns golden brown.
  • Grind it to a smooth paste and keep aside.
  • Add chopped veggies to cooked dal along with required water and turmeric powder.
  • Cook till the veggies are done and add tamarind extract.
  • When the raw smell of tamarind goes add the ground coconut paste and required salt.
  • This curry gets thick when cools down, so add water accordingly.
  • When it boils thoroughly remove from flame.
  • Heat oil in a pan and add mustard seeds.
  • When it crackle add curry leaves and add it to the sambar.
  • Serve with rice, idli or dosa.




  1. You can add veggies of your choice.
  2. Adjust spice according to your taste.
  3. You can add any oil, but coconut oil is preferred.

One lovely blog award 2,3 and 4

Confused why the numbers…Yes I was nominated by three beautiful ladies and amazing bloggers. So I thought I can consolidate it to one post.😊


I was nominated by Swetha of , Nafisa of and Smruthi of

Do visit their drool worthy blogs if you really love food. I thank all three whole heartedly for nominating me.

Now the rules:

  1. Post to accept the nomination.
  2. Thank the person who nominated you and link to their blog.
  3. List 7 things about yourself.
  4. Link to the blogs you nominate.
  5. Notify the recipients of their award.
  6. Post the rules!

7 things about me

  1. I was an introvert in schooldays, but when I went to hostel during my college I became extrovert. ( i think.🤔)
  2. I like to talk a lot but sometimes I just like to sit calm and listen.🤐
  3. Our family is multi linguistic. I am a malayali, my husband speaks Kannada ( not proper Karnataka Kannada, local slang spoken in some areas of Tamil Nadu). We both speak Tamil to each other and outside the house speaks English . So our kids know all these languages.
  4. I didn’t  know that I can write (at least about food) until I started to blog.🤓
  5. I have one elder brother whom I am close to.
  6. I love watching  horror movies. Though I am frightened , I still love to watch.😈
  7. I was afraid to operate computer till my post graduation. I had computer ,a subject to study in post gradute. Only then my fear go away. ( may seem wierd)😱

Here goes my Nominations


My hearty wishes to all nominees.


Masala fish fry

I want to try a different fish fry, so just added fennel seeds in usual fish fry ingredients. The taste didn’t disappoint me. It was good that everyone liked it.Hope you will try this to make your weekend lunch more interesting.



Fish fillets – 2 lbs ( I used salmon)

Curry leaves – few

Oil – for shallow fry

To grind

Turmeric powder – 1/2 tsp

Red chilli powder – 1 1/2 tsp

Coriander powder – 3 tsp

Pepper powder – 1 tsp

Salt – as required

Fennel seeds – 1 tsp

Curry leaves – few

Lemon juice –  2 tsp

Ginger garlic paste – 1 1/2 tsp


  • Grind all the ingredients  under’ to grind’ to a smooth paste.
  • Sprinkle little water if the paste is too dry.


  • Marinate fish with the paste and keep aside for at least 30 minutes. ( I cut fillets to small strips)
  • Heat oil in a pan. Add few curry leaves. Fry marinated fish in medium flame till it’s cooked.
  • Serve warm with rice.



Blogger recognition award


I thank Aliz of for nominating me for this award. I am so honoured. Do check her beautiful blog.

The Rules: 

  1. Write a post to show your award
  2.  Give a brief story of how your blog started
  3. Give two pieces of advice to new bloggers
  4. Thank whoever nominated you, and provide a link to their blog
  5. Select a few other blogs you want to give the award to.

How I started the blog.

To be honest this blog was started accidentally on one leisure noon  when I was  browsing. But once I started I tried to be consistent as I want to record all the recipes I know, so my daughter and son can refer in future. And another reason is  to gain self confidence for me as I am a stay at home mom. I believe interacting with different people can give you confidence. This blog gave me so many amazing people to interact. Thank you each and everyone.


I am just budding blogger, not experienced to give advice. But I will say what I believe.

  1. Be consistent in posting.
  2. You do what you expect from others to do for you.

I nominate these few blogs.


Onion tomato chutney with coconut

Always bored of making coconut chutney for idli or dosa, try this onion tomato chutney for a change. This is yummy chutney you will make again and again.



Onion – 1/2 cup roughly chopped

Tomato – 1 medium sized chopped

Coconut – 1/4 cup grated

Channa dal – 2 tbsn

Ginger – 1 small piece

Curry leaves – few

Coriander leaves – few

Dry red chilli – 1 or 2

Salt – as required

Oil – 1 tsp


  • Heat oil in a pan and temper channa dal.
  • When it turns golden add onion, ginger and curry leaves.
  • When onion turns translucent add tomato and sauté till mushy.
  • Then add grated coconut and coriander leaves.
  • Stir for a minute. Switch off.
  • When it cools down,grind along salt with required water.
  • Serve with hot idli or dosa.



  1. You can increase or decrease dry red chilli according your taste.