Sunday, July 12, 2015


Black rice is rich in anti oxidants and has lots of other health benefits. It was once known as forbidden rice in China and it was consumed only by the emperors.

This rice is called as Kavuni arisi in India and is very popularly served as a dessert in few South Indian marriages. This recipe is quite similar to black rice pudding served in China. This pudding has a very unique and nutty flavour to it. The dark purple color makes it appealing too. This can be had as an healthy breakfast too.

Thursday, April 23, 2015


I had been trying to bake a decent eggless brownie for the past few years but most of my attempts failed. The brownies either turned very gooey in the middle, or very dry, cookie like or sometimes even cake like. Finally I found a recipe that worked in a cookbook from my local library. The brownies turned out to be little chewy which we liked.

Eggless Chewy brownies

Thursday, March 26, 2015


Mysore rasam is a very flavourful rasam prepared with freshly ground rasam powder with coconut. I used to prepare this rasam for special occasions.My son used to drink this rasam like a soup!

Cooked toor dhal: 1/2 cup
Tomato: 1 small
Tamarind: one large gooseberry size
Curry leaves: a sprig
Turmeric powder: a pinch
Asafoetida: a generous pinch
Salt: 1.5 tsp (adjust to taste)
Coriander leaves: few

To fry and grind
Coconut oil/ ghee: 1 tsp
Dried red chillies: 4 or 5
Bengal gram dhal/Kadala paruppu: 1.5 tsp
Coriader seeds/Dhaniya: 1 tablespoon
Cumin seeds/Jeera: 1/2 tsp
Pepper: 1/4 tsp
Fengureek seeds: 1/8 tsp
Grated coconut: 3 tablespoons

To temper
Coconut oil/ ghee: 1 tsp
Dried red chillies: 1 or 2 (optional)
Mustard seeds: 1/2 tsp
Cumin seeds: 1/4 tsp


1) Soak tamarind in enough water
2) Heat 1 tsp of oil in a pan and fry the bengal gram dhal, coriander seeds, cumin, pepper, fenugreek & chillies

3) Once it turns reddish brown, add the grated coconut and fry for a minute. 

4) Allow it to cool and grind to a fine powder in a mixie

5) Extract the tamarind juice with 2 cups of water
6) Boil the tamarind juice along with chopped tomatoes.

7) Once it comes to a boil add curry leaves, turmeric powder,salt and asafoetida and simmer for 10 minutes until the tomatoes are cooked

8) Now add the cooked toor dhal and 1 more cup of water, increase the flame to high and allow it to come to a boil.
9) When the rasam is about to boil add the ground rasam powder and boil for not more than a minute
10) Temper with 1 tsp ghee, mustard seeds and cumin seeds and garnish with chopped coriander leaves