Wednesday, April 12, 2017

Chicken Corn Soup


Very easy healthy soup, contains no artificial ingredients.

Serves 2 people
  • Chicken pieces, preferably with a lot of bones in it, I used the leg pieces: 250 gms. If this is the main meal, then make it 500 gms and double all quantities.
  • A big handful of sweet corn, or more, as you wish
  • 6 – 7 big cloves of garlic (mildly crushed)
  • A big piece of ginger (crushed)
  • A few pepper corns coarsely crushed – you can always add more pepper later if you want
  • Two tablespoons of cornflour, for thickening
  • Salt, 1 teaspoon
For garnishing
  • Some lemon juice/soya sauce
  • Chopped coriander leaves/spring onions
  1. Boil the chicken pieces, corn, garlic, ginger, and pepper, with salt, and a lot of water (enough to submerge the chicken completely), in a pressure cooker. For 2 cups of soup, pour at least 3 cups of water. Keep for 4-5 whistles.
  2. When cool, shred the chicken pieces and throw away the bones and any big pieces of ginger.
  3. Dissolve two tablespoons of cornflour in some water. Add it to the soup and bring to a boil until the watery soup becomes slightly thick. Taste and add additional salt or crushed pepper as needed.
  4. When serving into the bowls, garnish with some chopped coriander leaves and a bit of lime juice, just half a spoon/a few drops. The original recipes I saw had spring onion and soya sauce instead, I did not have them. This came out really well anyways. :) 

Lemon Cake

Super easy, and comes out well every time. :)  When you pour the lemon juice in the end, make sure you spread it evenly.  In centigrade, it's 160 degrees C.

Tuesday, January 3, 2017

Easy Carrot Cake

A cake you can't go wrong with! Fabulous and easy recipe by Satya Sadasivan - thank you! Turns out well every single time, everyone loved it. You could innovate a lot with this one, especially with the topping. And a great way to eat carrots. :) :)

  • Eggs: 4
  • Carrots: 2 cups peeled and shredded [the red Delhi carrots that come in winter are perfect for this]
  • Sugar: 1 cup [I reduced this a bit and added more raisins for the sweetness]
  • Brown Sugar: 1 cup
  • Vegetable oil: 1 cup [I used my regular cooking oil]
  • Flour (maida): 2 cups
  • Baking powder: 1.5 teaspoons
  • Salt: 1/4 teaspoon
  • Nuts: 3/4 cup [I believe it is good to lightly roast nuts first - especially walnut, will take away that slight bitter taste. I add a lot of raisins]

  1. Heat the oven in advance for 10 mins at 180 degrees, while you are preparing the mix.
  2. Apply a bit of butter on the baking tray, and then sprinkle some flour on it and spread - this is to make sure the cake doesn't stick to the pan.
  3. Sieve flour, salt, and baking powder together, so that the baking powder is evenly distributed.
  4. Roast nuts a bit if needed. 
  5. Mix the oil and sugars well in a big cake-mixing bowl.
  6. Beat eggs thoroughly, scrape carrots.
  7. Add beaten eggs and carrots and nuts to the oil and sugar.
  8. Add the flour mix to it, mix everything really well.
  9. Now pour into the cake tray and bake for 45 mins at 180 degrees. 
  10. Check with a fork - if it's still sticky, keep for another 15 mins. 
  11. Leave the cake out to cool a bit and then cut. It will be a very soft cake, a bit moist. 
  12. If you are creative, you can make a cream/icing topping - lots of scope to innovate there. :)

Thursday, March 5, 2015

Fragrant Crispy Adai with Saunf and Green Leaves

The most successful recipe of late, learned from my colleague Priya - real crispy, fragrant, highly nutritious, protein and vitamin-filled breakfast.

To soak overnight/for a few hours
  • 1 glass tuvar dal
  • 1 heaped tablespoon urad dal, for texture
  • 1 heaped tablespoon uncooked rice, for crispiness
This measure comes for around 9-10 adais.


  • Soaked dals and rice
  • 1 piece ginger
  • 1 red chilly
  • 1 tablespoon saunf (fennel) (you can smell this once it grinds)


  • 1 onion, finely chopped
  • 1 green chilly
  • Some coriander leaves
  • Some drumstick (muringa) leaves, or any other green leafy vegetable, or spring onion leaves
  • Some scraped coconut, optional
  • Some grated carrot, optional
  1. Mix chopped stuff and coconut with the ground batter, add salt and water, make it smooth enough to pour on a hot pan and spread thin.
  2. The adai should come out really crisp and fragrant.
  3. Have with chutney of your choice.
The red chutney in the picture is the North Karnataka sweet and sour green mango chutney my husband makes every year - the easiest thing ever, no cooking needed. 

Saturday, May 31, 2014

Groundnut (Peanut) Chutney

Easy to make, and nutritious. No coconut needed. If you keep roasted groundnuts in an air-tight container, you don't need to roast them just before making the chutney, saves time. You need not remove the skin if you have no time.


  1. Roasted groundnuts, 2 handfuls
  2. Red chillies, 2 - or more if you need it spicy
  3. Tamarind, or green mango, or gooseberries, or lemon juice (green mango is nice and tangy, thothapuri is good)
  4. Ginger, a big piece
  5. Salt

  1.  Grind all 4 ingredients in the mixie with salt, add water as needed, taste and adjust.
  2. Add seasoning if needed, with mustard or jeera,and hing (asafoetida).
Am sure you can make variations of this,  I suspect sambar onions may be good with this.