Tomato And Basil Penne

Recipe of the week ūüôā

Perfect for when you don’t know what to cook but want something comforting and delicious, fast. I made dinner in under 30 minutes by quickly cooking tomatoes, tossing in basil and spooning over pasta.

I always have tinned tomatoes and pasta in my pantry and it’s a short trip into the grocery shop to pick some fresh basil, so I love that I’m never too far away from eating this dish!

It’s just a comforting meal. Try out the tomato and basil penne pasta and I hope this recipe helps make dinner time a little faster, easier and more enjoyable for you this week! Enjoy!

Tomato And Basil Penne

Prep time             : 10 minutes
Cooking time      : 10 minutes
Total time            : 20 minutes

Servings      : 4

Category     : Pasta
Cuisine        : Italian


200 Gms dry penne pasta
1(15oz.) can tomatoes
A bunch of fresh basil
3 Garlic cloves, minced
1/2 Small white onion, diced
1/4 Cup grated Parmesan cheese
1/2 Teaspoon pepper
1/2 Teaspoon chili flakes
Salt to taste

Tomato And Basil Penne


  • Bring a large pot of water to a boil and cook the penne, according to the packet’s instructions.
  • While waiting for the pasta to cook, dice the onion and mince the garlic.
  • Make the sauce in a separate non-stick saucepan by frying the onion, garlic and salt. Cook until softened, then add the tomatoes. Add half a cup of water. Bring to a boil then reduce to a simmer and cook for about 5 minutes until reduced and thickened.
  • Drain the pasta from the boiling water (reserving a few tablespoons of the liquid) and add the pasta directly into the saucepan along with basil.
  • Sprinkle some¬†grated Parmesan cheese on top and lightly toss until combined.
  • Taste and adjust the salt, chili flakes and pepper as needed. Serve warm.

Mathanga (Pumpkin) Erissery

Erissery is another traditional recipe of Kerala which is also an essential part of Onam sadhya.Talking about the Onam, It is celebrated for 10 days and is one of the biggest festival of Kerala. It marks the homecoming of legendary King Mahabali, whose spirit is said to visit the state at the time of Onam. Exotic kaikottikali dance, snake boat race, ornately dressed elephants, elaborate feasts, intricate pookalam are all part of this festival. A typical Onam feast is pure vegetarian and traditional Kerala recipes are prepared and served on banana leaves.

Coming back to the recipe, this is a very easy and also a healthy recipe as it is a combination of legumes and vegetables using ground coconut paste and finally seasoned with roasted coconut. Combination between sweetness of pumpkin and coconut takes your taste buds to another level.

Try it and I am sure you will like it. Enjoy!

Mathanga (Pumpkin) Erissery


Prep time             : 10 minutes
Cooking time      : 20 minutes
Total time            : 30 minutes

Servings     : 3

Category    : Side dish
Cuisine       : Kerala, South Indian


1¬Ĺ Cups yellow pumpkin (Mathanga ) cubes
¬Ĺ Cup toor dal
2-3 Slit green chilies
1/4 Teaspoon turmeric powder
1/4 Teaspoon red chili powder
Salt to taste
Water as needed

For Grinding:

1/2 Cup grated coconut
2-3 Shallots
2 Garlic cloves
1/2 Teaspoon cumin seeds

For tempering:

1 Tablespoon coconut oil
1/2 Teaspoon mustard seeds
3 Tablespoons grated coconut
2 Dried red chilies
Curry leaves


  • Wash, discard the seeds and chop the yellow pumpkin into medium sized pieces.
  • Grind grated coconut, cumin seeds, shallots and garlic cloves together and keep it aside.


  • In a mud pot add in the toor dal with red chili powder, turmeric powder and salt by adding water. Cook until soft.
  • When it is cooked, mash slightly. Add in the pumpkin with some water. Cover and cook again till the pumpkin is cooked well.
  • Now, add in the ground coconut mixture. Check for salt if needed and allow it to boil.
  • For the tempering, heat coconut oil in a small pan, crackle mustard seeds, then add dried red chilies and curry leaves. Pour this tempering to the prepared curry and mix well.
  • In the same pan fry grated coconut till they turn golden brown and pour it over the erissery.



  • You can also prepare erissery using raw banana or yam.
  • Prepare the erissery in coconut oil to get the authentic Kerala taste.
  • The consistency of the dish should be reasonably thick.

Parippu Pradhaman / Parippu payasam

Today I am sharing an absolutely delicious recipe of moong dal Payasam / Parippu payasam recipe. Parippu Payasam is a one among the many varieties of payasams (dessert) in south India, especially popular in Kerala and Tamilnadu, served for festivals such as Onam, Vishu etc. I love all jaggery based payasams. Usually I prepare it with milk. Occasionally I use coconut milk instead of milk. Using coconut milk gives the payasam a special taste and also makes it rich.

Last time I shared rice kheer recipe, and for now I tried pasi payasam with moong dal, jaggery and coconut milk. this payasam can also be made with kadala parippu(chana dal). Although kadala parippu payasam is also a favorite, I decided to go with cherupayar (moong dal or pasi paruppu) this time.

So let’s get started…..

Parippu Pradhaman / Parippu payasam

Prep time             : 15 minutes
Cooking time      : 30 minutes
Total time            : 45 minutes

Servings       : 4

Category     : Payasam, Dessert
Cuisine       : Kerala, South India


1/2 Cup yellow moong dal ( split moong dal)
1¬Ĺ Cups more or less of grated jaggery
3 Tablespoons of ghee
1 Cup of thick coconut milk (onnaam paal)
2 Cups of thin coconut milk (rendaam paal)
4-5 Cardamom pods, crushed
10 Plain, unsalted cashewnuts
A few of raisins


  • Roast the parippu in a dry pan until it turns golden brown.
  • Wash and pressure cook dal with water (just enough water to cover the dal) until soft. Mash it slightly.
  • To make a thin coconut milk (rendaam paal), combine 1 cup of coconut milk along with 1 cup of water in a deep bowl, mix well and keep aside.
  • Heat 1/2 cup of water, dissolve jaggery in it and filter it to remove impurities.
  • Fry cashew nuts and raisins until golden brown in ghee separately.


  • Take a heavy bottomed pan, add in the cooked dal, filtered jaggery water and the second thin coconut milk (rendaam paal)¬†.
  • Bring it to boil and then simmer until it reduces to half the quantity. Keep stirring all the time to prevent the dal from sticking to the bottom of the pan.
  • Now, add the 1st coconut milk (onnaam paal)¬†and cook on a medium heat flame for a minute, while stirring continuously.
  • Add cardamom powder, fried cashew nuts and raisins to the payasam.

Delicious Cherupayar Parippu payasam is ready to be served.


  • Don‚Äôt mush up the dal too much, leave some bits whole for some added texture.
  • I used canned coconut milk so I think it was thicker than I expected. My payasam turned out thicker and tasted exactly like mom‚Äôs preparation. I couldn‚Äôt sense any difference in flavor.


Ricotta Cheese Almond Fudge / Badam Burfi

Recipe of the week ūüôā

Burfi is a traditional Indian sweet, which is made from many things and can be compared to the shape/consistency of fudge. Traditionally, khoya or mava is used to prepare this sweet.  But nowadays, I use Ricotta Cheese, which works as the best alternative for our desi Khoya. This sweet is eaten and served in bite sized pieces.

Ricotta Cheese Almond Fudge / Badam Burfi

Prep time              : 10 minutes
Cooking time       : 40 minutes
Total time             : 50 minutes

Servings      : 20 Pieces

Category     : Dessert
Cuisine        : Indian


2 Cups ricotta cheese
1/2 Cup almonds/ Badam
5-6 Tablespoons unsalted butter
1/4 Teaspoon cardamom powder
1 Cup sugar


  • In a large bowl soak almonds in hot water for one hour. Soaking will enable the almond skin to come off easily.
  • Drain the water and peel the almond skin.¬† Grind almonds to a fine powder in a blender. Keep aside.
  • Crush cardamom in a mortar pestle to a fine powder.
  • Crush almonds for garnish.


  • In a non-stick pan heat butter on low to medium heat.
  • Add in the ricotta cheese and stir constantly. The cheese would first loosen up and then the liquid starts evaporating.
  • Once the cheese gets its texture, add in the sugar and stir constantly on medium flame and also make sure the consistency is watery and also there not be any lumps in the mixture.
  • Once the mixture starts to boil, add in the almond powder and cardamom powder.
  • Mix continuously keeping flame on low to medium.
  • Continue to mix continuously till the mixture starts to leave the pan.
  • Apply little butter on the glass container and transfer the burfi to the container and spread it evenly.
  • Apply little butter and flatten the burfi using a spatula or spoon.
  • Garnish with chopped almonds and keep Almond Ricotta Burfi refrigerated.
  • Cover it and refrigerate for 1 hr. ¬†It can be sliced into desired shapes.


Dry Aloo Bhindi or Okra Potato Fry

There are many ways in preparing aloo bhindi sabzi and today I am preparing in Punjabi style which spicy, dry and easy to make.

All time favorite and the most comforting sabzi recipe that goes so well with phulkas/chappati.¬†Bhindi is cooked in different styles and recipes like Dahi Bhindi / Okra In Yogurt Gravy, Vendakka Thoran / Bhindi / Okra Stir ‚Äď Fry With Coconut¬†, Vendakka Mezhukkupuratti / Okra Or Bhindi Stir Fry¬† or Bhindi Raita | Okra Raita.

Bhindi or okra also known as ladies finger has many health benefits. It is hence advisable to add in your routine diet. Not only okra is good for loosing weight but it also prevents diabetes. Bhindi contains dietary fibers and hence it is great for digestion.

If you have a little less quantity of bhindi at home then simply add one or two potatoes and you are in the game J. It is a very quick version and tasty too. I used to cook it for my tiffin/lunch box when I was working back in India.

So let’s start today’s recipe with simple steps.

Dry Aloo Bhindi or Okra Potato Fry

Prep time              : 10 minutes
Cooking time       : 20 minutes
Total time             : 30 minutes

Servings      : 3

Category     : Side dish
Cuisine        : North Indian, Punjabi


10-12 Bhindi or okra or ladies finger
1 Large potato
1 Small onion, chopped
3-4 Garlic cloves
3 Green chilies, slit
1/4 Teaspoon turmeric powder
1/2 Teaspoon red chili powder
1/2 Teaspoon garam masala powder
1/2 Teaspoon mustard seeds
2 Tablespoons oil
Salt to taste


  • Wash and wipe lady’s finger well with a clean kitchen towel. Discard the head and the tail and cut it into 2 inch pieces.
  • Heat 1 tbsp. of oil and saut√© lady’s finger adding a little salt until they brown slightly. Keep it aside.
  • Thinly slice onions and slit green chilies. Wash, peel the skin and cut potatoes into medium sized pieces.


  • In a same pan, heat 2 tbsps. of oil, add mustard seeds, when it sizzles, add sliced onions and green chilies. Saut√© until onions turn golden brown, then add garlic clove and saut√© for a few more minutes.
  • Add cubed potatoes, turmeric powder, red chili powder, garam masala powder, salt and cook covered until potatoes are half done. Stir in between to prevent it from getting burnt.
  • Now, add in the saut√©ed lady’s finger, mix well and cook covered on low flame stirring from time to time until it is well cooked.

Bhindi aloo sabzi is ready to be served with phulkas/chapati or rice.


Pottukadala Chutney Recipe / Roasted Gram Chutney

This pottukadala Chutney can be made with or without coconut too. I like to add coconut for getting white color and togetherness. It is an awesome side dish for dosa and idli. It is commonly prepared for breakfast in South India.

Let’s see how to make coconut chutney following this easy recipe.

Pottukadala Chutney Recipe / Roasted Gram Chutney

Prep time              :   5 minutes
Cooking time       :   5 minutes
Total time             : 10 minutes

Servings      : 5

Category     : Side dish
Cuisine        : South Indian


1/4 Cup pottukadala / Roasted gram
2 Tablespoons grated coconut
2 Sliced shallots
2 Green chilies
1 Inch piece ginger
Tamarind small piece
Salt to taste

For the seasoning:

1 Teaspoon mustard seeds
2 Dried red chilies
1 Tablespoon coconut oil
Curry leaves


  • Grind roasted gram, coconut, green chilies, tamarind, shallots, ginger and salt with little water first. Do not grind it very finely. It should be a little coarse.
  • Heat oil, add mustard seeds, when it splutters, add dried red chilies and curry leaves. Pour the seasoning over the chutney.

Serve with idli and dosa.

Set Dosa Recipe

Recipe of the week ūüôā

Soft, spongy and porous these ” Set Dosas ” are one of the hot selling dish in restaurants in Bangalore. Served with the usual pair of sambar and coconut chutney, they taste just awesome and one of my all time favorites.¬†These soft dosas are called as set dosa¬†as they are served in a set of 3 dosa per serving.

Usually set dosas are cooked on one side only. For proper and even cooking, I cook them on both sides. Set dosa also make for an excellent tiffin snack for kids, as they remain soft even after cooling down and remain soft even after 4 to 5 hours. Pack these for a picnic snack with a dosa podi or a dry peanut.

If you are looking for more dosa recipes then do check Masala Dosa Recipe, Davangere Benne Dosa or Butter Dosa Recipe, Davangere Benne Masala Dosa or Butter Masala dosa, Cheese Dosa Recipe, Mysore Masala Dosa Recipe, Egg Dosa / Mutta Dosa, Vegetable Spring Dosa, Tomato Dosa / Thakkali Dosai, Dosa Recipe etc.

Set Dosa Recipe

Prep time           : 10 minutes
Cooking time    : 20 minutes
Total time          : 30 minutes

Servings     : 4 Р5

Category    : Breakfast
Cuisine       : South Indian, Karnataka


2 Cups dosa rice
1/2 Cup whole urad dal
1 Cup poha / Flattened rice
1 Teaspoon methi/ fenugreek seeds
Salt to taste


  • Soak rice, urad dal and fenugreek seeds together for 5-6 hours.
  • Grind it to a smooth paste.
  • Add required salt and mix well with your hands. Let it ferment for another 7-8 hours or overnight.


  • Add needed water to the dosa batter as the consistency of the batter.
  • Heat non-stick tawa/cast-iron tawa, grease it with oil. Cut an onion into half and rub it all over the tawa.
  • Pour a ladle of batter. Do not spread much as the batter will spread itself. Cover it with the lid and let it cook for few seconds. You will notice pores forming on the dosa.
  • Flip it the other side and cook that side too. Remove it from tawa and repeat the process with rest of the batter.


  • Proper fermentation of the batter is very important; otherwise dosa will not turn spongy and soft.