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Wednesday, September 09, 2015

Mullangi and Mullangi keerai Poriyal ( Radish and Radish green Curry)

When it comes to cooking, there is nothing more happier than getting vegetables from your own garden. I have a little garden in my terrace. I grow vegetables like raddish, beetroot, bittergourd, bottlegourd etc and also some herbs. I never buy any herbs from market. Also it is very easy to grow your own herbs.

Radish Stirfry

Growing radish in containers/ pots is very easy. Plant the radish seed in a container or in garden and you will be snacking up this vegetable in just about a month. Today's recipe is with radish grown in my terrace garden. I made a simple poriyal / curry. It can be done in 10 minutes. In this dish i have used radish plus greens from radish. Very healthy and easy to make recipe.

Radish Stirfry

  • 1 Radish
  • 1 Onion, small sized, chopped
  • Vegetable/ Sunflower Oil - 2 tbsp
  • 1 tsp Mustard seeds
  • 1 tsp Channa Dal
  • 2 dry Red Chillies
  • Radish leaves from 1 Radish
  • Salt to taste
Preparation time: 5 Min's / Cooking time : 8 Min's


1. Wash, peel and grate the radish and keep aside.

2. Wash the radish leaves and chop them finely and keep aside.

3. Heat oil in a wok/kadai/frying pan add channa dal and mustard seeds ad allow it to splutter.

4.Add dry red chillies to it and fry it.

5.Add chopped onions to it and saute for few seconds.

6.Next add grated radish to it and cook for 5 to 8 min's.

7.Then add the chopped radish greens and salt to it and saute till its done.

8. Serve with rice or chappathi.

Other recipes with Radish

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Wednesday, July 08, 2015

Potato Roast / Baby Potato Roast

Who doesn't like potatoes! Both kids and adults equally like this vegetable. In Indian cooking potatoes are used in main-course, side-dish, curries and gravies. It is such a versatile vegetable.
Potato Roat

Today I'm sharing a quick and simple potato roast recipe. This recipe is  made in Indian style with simple ingredients which are easily available at home. It is quick and easy to prepare. Boiled potatoes are roasted in Indian spices till a crispy and crunchy layer is formed. 

This recipe is sightly spicy, so you can reduce the spices as per your preference. Serve it with steaming hot rice along with sambar, dal, rasam and curd.

I have used baby potatoes in this recipe. You can use normal potatoes, dice them and follow the same method.
Potato Roast


  • 1/4 kg Baby Potatoes
  • Oil 2 tbsp
  • 2 tbsp Chilly powder
  • 1 tsp Turmeric powder
  • 1/2 tsp Ginger Garlic paste ( optional )
  • 1 1/2 tbsp Bengal gram flour / Besan flour/ kadalai maavu
  • few Curry leaves
  • Salt to taste

1. Boil the potatoes with enough water till it 3/4 th done. Drain water, cool, peel the potatoes.

2. In a large bowl mix together salt, turmeric powder, chilli powder, ginger garlic paste, gram flour and curry leavs. Add the baby potatoes to the spice mixture and toss them so that the spice powder coats the potatoes well and keep aside for 5 Min's.

3. Meanwhile heat oil in a frying pan, when hot add the potatoes to it and sauté for 10 mins on alow flame.

4. Keep on turning at intervals to ensure even crisping and roasting of the potatoes. Serve hot.

Potato Roast

More Potato recipes : 

Thursday, April 16, 2015

Low fat Carrot Cake

Are you looking for a super yummy low fat/calorie version of a home made carrot cake recipe, then try out this recipe. Trust me you will love this cake. It's low fat, but delicious! This cake is wonderfully moist and delicious. Trust me you will love this cake. One of my all time favourite cake. I feel a lil less guilt while enjoying  a slice ;-) .

Carrot Cake

Carrot Cake

I have used plain flour in this recipe. But if you want it make more healthier you can substitute whole wheat flour or half quantity whole wheat and half plain flour. It's up to your choice. Also feel free to substitute any nuts of your choice.

Carrrot Cake

Preparation Time : 15 Min's/ Baking Time : 45 Min's
Reference : Good Eating Baking
  • 175 ml Olive Oil
  • 175g Brown Sugar
  • 175g Self Raising Flour
  • 175 g Grated Carrots
  • 3 Eggs, Beaten
  • 1 tsp bicorbanate of soda
  • 50 g Raisins
  • 20 g Walnut pieces
  • 1 tsp Ground Cinnamon
  • 1/2 tsp grated Nutmeg
  • grated rinds of 1 Orange (optional)

1. Preheat the oven to 180 degree Celcius. Grease and dust the 12 " bundt pan.

2. In a large bowl beat together the oil, sugar and eggs.

3. Next stir grated carrots, raisins, walnuts and orange rinds.

4. Sift together flour, bicorbanate of soda, cinnamon and nutmeg and then stir evenly into the carrot mixture.

5. Spoon the mixture into the prepared bundt pan and bake in the preheated oven for 40 to 45 min's until the skewer inserted comes out clean.

6. Once the cake is done remove the pan from the oven and set on a wire rack for 5 min's.

7. After that turn the cake on to a wire rack to cool completely. Once cooled cut the cake and serve them.

Carrot Cake

Wednesday, April 01, 2015

Paneer and Spinach Bites

I love paneer. It is such a versatile ingredient to cook. Today i will share a quick snack recipe made with paneer.It is kids friendly and also  perfect for a veggie party. This dish is a real delight for paneer lovers!.

paneer and spinach

 Addition of spinach leaves makes it more healthy recipe. When you have boiled potato in hand, this dish is  very very quick to make. This dish can be served on its own or crumble the  tikkis/cutlets, place them on chappathi and roll it and grab it on the go.

paneer and spinach

panner and spinach

Preparation time : 20 Min's / Cooking time 10 Min's

  • 100 gms Cottage cheese/ Panneer, crumbled
  • 1 very small bunch of Spinach leaves, finely chopped
  • 1 medium sized boiled Potato, mashed
  • 1 Green Chilly, very finely chopped
  • 3 tbsp of powdered fried gram
  • Salt to taste
  • Veg Oil or Olive oil for shallow fry

 1. Crumble the paneer, wash and finely chop spinach leaves and mash the potato.
2. In a wide bowl, place all the ingredients except oil. Combine and mix well.If the mixture is sticky add some more fried gram powder

3. Divide the mixture into small balls and flatten them to a round shape or any desired shape.

4. Heat oil in a pan. Place the flatten patties/tikkis/cake on the pan and cook in a medium flame for 2 mins or till its done.

5. Then flip on the other side carefully and cook again for 2 more mins till its turns crisp and golden brown.

6. Repeat the same for the remaining mixture.

7 Serve it with tomato ketchup.

Paneer and Spinach

Tuesday, March 17, 2015

Chickpeas Chaat / Chana Chaat

Chickpeas chaat/Chana chaat is a spicy, tangy and healthy street food from India. This can be served as a starter or evening snack with tea. This works as a salad too. This can be quickly done when you have boiled chickpeas in hand. Either you can use black chickpeas or the white ones/ kabuli chana.
Chana Chaat
I have used raw mango here in this recipe.You can skip it also when you don't have raw mango in hand. I like to add raw mango so that it gives a light crunch to the recipe. This is easy to prepare and also a very healthy recipe. I have given the measurements/  quantity what i follow.  But you can taste and adjust the quantity according to your preference.
Chana chaat


  • 1 cup Chickpeas/ Chana
  • 1 Onion, small sized,  finely chopped
  • 1 small Tomato,  finely chopped
  • 2 slices of a medium sized RawMango,  finely chopped (optional)
  • 1 Green Chilly, finely chopped
  • 1/2 tsp Red chilly powder
  • 1/2 tsp Chaat masala
  • 1/2 tsp Amchoor powder/ Raw Mango powder
  • 1/4 tsp Cumin powder/ jeera powder
  • 1/2 tbsp Lemon juice
  • 1/4 tsp Black salt to taste
  • Few Coriander leaves for garnishing


  1. Soak the dry chickpeas ovenight or for 8 hrs and pressure cook them with enough water for 4 to 6 whistles.
  2. When the pressure is released from the cooker, drain the chickpeas with the help of a strainer and allow them to cool.
  3. Once cooled transfer the chickpeas to a large bowl.
  4. Add all the rest of the ingredients, combine and mix well.
  5. Garnish with coriander leaves and serve.
chana chaat


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