Monthly Archives: February 2016

Simple Roasted Cauliflower


As a kid, I never liked to eat my vegetables. Had I known this dish back then, I am sure I would have finished my veggies in no time.

Healthy, time friendly, kid friendly, this is a must try recipe.


Cauliflower – 1 (large, broken into florets)

Garlic – 6 Cloves

Salt – 1/2 tsp

Black pepper – 1 tsp

Crushed red chillies – 1/2 to 1 tsp

Lemon juice – 1 tbsp

Olive Oil – 4 tbsp

Parmesan Cheese – 2 tbsp


  • Preheat the oven to 400 degrees Farenheit.
  • Spread the cauliflower florets and garlic in a baking tray lined with aluminium foil.


  • Add salt, black pepper, crushed red chillies, lemon juice and olive oil. Give it a quick stir.


  • Sprinkle with parmesan cheese on top.
  • Bake for 30 -40 minutes till it is golden brown in color. Give it a stir half way through so that it browns evenly.


Coconut Baath Cake


Born in Kerala, ‘the land of coconuts’, I love coconut but baath cake is not from Kerala. It is actually a Goan delicacy.

Try and enjoy!! Trust me, its yummy 🙂


Eggs – 3
Semolina/sooji/rava – 1 cup
Dessicated coconut(fresh if possible)- 2 cups
Sugar – 1 ½ cups
All purpose flour – 3 tbsp
Cornstarch – 1 tbsp
Salt – ½ tsp
Baking powder – 2 tsp
Butter (soft) – 3 tbsp
Vanilla essence – 1 tbsp
Warm water – ½ cup


I had tripled the recipe for an event. Therefore the pictures shown below are of the tripled quantity.

  • Beat the eggs till they turn fluffy and add the butter to it, beat again for few minutes.


  • Grind the grated coconut with warm water to make a thick coarse paste.


  • In another bowl, take the semolina, all purpose flour, baking powder, cornstarch, salt, sugar and mix well.


  • Now add the ground coarse coconut paste and beaten eggs gradually to the dry ingredients. Mix everything well with a spatula.



  • Cover it and keep the above mixture for 8 hours in room temperature (if the climate is chilled) or over night for best results.
  • If the climate is hot, cover this cake batter and keep in fridge for 8 hours or overnight, remove an hour earlier to bring it at room temperature before baking. 


  • Finally add the vanilla essence and give a stir.


  • Preheat the oven to 350 degrees F. Transfer the cake batter to a well greased round or square mold.


  • Top it with dry fruits(optional). Bake for 30-35 minutes until a skewer inserted comes out clean.


  • Cut into little squares and serve.

Mackerel Fry


One of the things I miss from Kerala is Mackeral Fry. The frozen Mackerel is surely not as tasty as the fresh ones we get from the fish market. But its still tasty!!!


Mackerel – 4 (cleaned and cut into 2 or 3 )

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Red chilly pw – ½ tbsp

Turmeric pw – ½ tsp

Vinegar – 1 tsp

Black pepper pw – ½ tsp

Salt – 1 tsp


  • Mix all the ingredients (except the fish ) together with a little bit of water to make a paste.
  • Rub the marinade on the fish and let it rest in the refrigerator for 4 hours.


  • Heat oil in pan and shallow fry the fish, turning on each side till its crispy on each side.



Stuffed Parathas


‘Aloo’ means ‘potato’ in hindi and ‘parathas’ means bread.  So Aloo ka Parathas means Bread stuffed with potatoes. This is definitely one of my favorite recipes. Its simple and delicious. You just gotta try it!

Make the stuffing ahead of time and save some time.

Best served hot with a dollop of butter. Yumm!



Roti/Chapati dough – To make six parathas.

For the stuffing

  1. Ginger paste – 1 tsp
  2. garlic paste – 1 tsp
  3. Minced onion – 2 tbsp
  4. Cumin pw – 1 tsp
  5. Green chillies – 1 (minced)
  6. Chaat masala – 1 tsp
  7. Cilantro – 3 tbsp ( minced)
  8. Salt – ½-1 tsp
  9. Red chilly pw – 1/2  tsp
  10. Lemon juice – few drops
  11. Potato – 3 (boiled, peeled and mashed)




  • Heat oil in pan, add the stuffing ingredients 1 – 9 in the order.20160205_193116


  • Then add the potatoes. Sprinkle a few drops of lemon juice and mix well.


  • Divide the stuffing mixture into small balls.


  • Make small balls from the chappati dough and roll it out a bit.
  • Keep the stuffing ball in the middle. Bring the edges together and seal it up.


  • Roll out the dough using your finger tips and finish it off with the roller.


  • Heat a flat griddle or tava and cook the stuffed parathas applying a little oil or ghee on it.


  • Put a little butter on it before serving and enjoy it with yogurt and pickles.



Kuzhal Murukku/Thenkuzhal

20151123_191944I remember eating many different kinds of murukku/chaklis in my childhood. This particular kind was mostly available in Tamil Nadu. Crunchy and delicious. I made this as part of a Christmas project in 2015 where I put together some traditional snacks for my colleagues and friends.


Rice Flour- 2 cups

Urad Flour – 1/4 cup

Jeera – 1 tsp

Salt – to taste

Black Sesame seeds(optional) – 1/2 tsp

Asafoetida – 1/4 tsp

Oil +Butter – 3 tbsp(melted and warm)

Warm water – to make a dough

Tools Required

Chakli/Murukku Machine


  • Mix all the dry ingredients in a bowl.


  • Add the oil- butter mixture and blend it into the flour.


  • Add water little by little to make a stiff dough. Place it in the machine with the disc as shown in the picture.



  • Pipe onto a parchment paper in a random style as shown below.


  • Scoop it up with a spoon and deep fry both sides in medium low heat till golden brown in color.


  • Note: If oil is too hot, it would brown too quickly but remain uncooked inside.
  • Enjoy.