Showing posts from November, 2017

Mashed Potatoes

Mashed potato or potatoes is a dish prepared by boiling potatoes and mashing them. Garlic, bay leaf, fried onions , nutmeg or any other spice can be added according to your taste. Butter, vegetable oil or cream can be added to bring more flavor to the dish.

Mashed potatoes is a very popular dish prepared during Thanksgiving and Christmas in USA. This recipes goes to the 3rd day of Blogging Marathon, week 4 under the theme " Thanksgiving Meals". Here are the ingredients and procedure......


Golden potatoes 6
Garlic cloves 2
Heavy cream 1/2 cup
Salt to taste
Ground black pepper to taste
Unsalted butter 2 spoons
Chopped chives / cilantro to garnish


Wash, peel and cut potatoes into cubes.
Presser cook for 3 whistles. 
Drain the water and let sit for 5 minutes.
Meanwhile heat a non stick pan  and  add butter.
Add minced garlic and saute for few seconds and add heavy  cream.
Cook for 2-3 minutes and switch off flame.  
In a bowl mash the potatoes with a fork or masher ( do…

Caramelized Brussels Sprouts

The Brussels sprout is a member of cabbages grown for its edible buds. The green leafy vegetables are typically 2 to 4 cms in diameter and look like mini cabbage.As per Wikipedia  these have been popular in Brussels, Belgium and may have originated and gained its name for there. The Brussels sprouts contains excellent levels of Vitamin C and Vitamin  K. The most common way to cook these sprouts is cutting the buds. Once cut and cleaned they are cooked in boiling water or steaming or stir frying. 

This recipe goes to the 2nd day of Blogging Marathon  under the theme " Thanksgiving Meals".


Brussels Sprouts 15
Olive oil 2 spoons
Garlic cloves 4 minced
Sugar 1 - 2 spoons
Dried cranberries 1/4 cup
Walnuts 1/4 cup chopped
Salt to taste


Heat olive oil in a pan or skillet on medium heat.
Add garlic and saute for few seconds.
Now add chopped brussels sprouts and saute for another 5-7 minutes.
Cook till the Brussels are tender.
Ass salt and sugar, toss it well.
Garnish with …

Cranberry Sauce ~~ Cranberry Relish

Cranberry Sauce or Cranberry relish is a sauce made of cranberries. Mostly served as a condiment with Thanksgiving diner. We just need some cranberries, orange juice and sugar, bring everything to boil. That's it Cranberry sauce is ready, as simple as that. I have added little red color to the sauce to give it a brighter color. It's always optional if you want to add it. 

Today we are going to start with 4th  week of Blogging Marathon. My theme for the week is " Thanksgiving Meals". For day 1 am here with a simple and yummy Cranberry Sauce. 


Fresh / Frozen Cranberries 12 oz
Sugar 1 cup
Orange juice 1 cup
Red food color ( optional)


In a saucepan add sugar and orange juice.
On medium to low heat dissolve the sugar.
Now add cranberries and cook until u see bubbles or sauce popping up.
It will take around 10 - 15 minutes.
Set aside to cool down completely.
As it cools down the sauce becomes thick.

Check to see what my fellow bloggers are cooking for Blo…

Podi Dosa

My kids love dosa, I try different kind of topping or filling on dosa. My kids love to have cheese or chocolate the most. Not only on dosa, cheese and chocolate flavors taste good on the original crepes ( wheat flour, sugar and egg batter) too. 

For final day of week 2 under the theme " Crepes for all", my dish for the day is Podi Dosa.   South Indians make a variety of podi to go with idly and dosa. Not only idly podi, you can also use coriander podi, curry leaf podi, coconut podi etc...Here goes the recipe........


Dosa batter 1 cup
Idly podi 1/4 cup
Finely chopped onions 1/2 cup
Finely chopped  coriander leaves

 For dosa Batter:

Udad dal 1 cup
Raw rice 2 1/2 cups
Chana dal 1/2 cup
Pressed rice 1/2 cup
Fenugreek seeds 10


Wash and soak all the ingredients under Dosa batter for 8 hrs or over night.
Wash again and grind to smooth paste.
Let ferment for 8 to 10 hours depending on the season.
Summers take less time to ferment.

Heat non stick pan and add a big scoop of…

Beetroot Crepes

Under the Crepes theme I am here today with a bright, beautiful and delicious beetroot crepes. This is a basic crepe recipe with addition of cooked beetroot pulp / paste. You can serve these crepes for breakfast or evening snack or when ever you like to. 

For day 2 and week 2 under the theme " Crepes for all" here goes the recipe of Beetroot Crepes......


 All purpose flour 1 cup
Beetroot 1 large
Eggs 4
Sugar 1 tbs
Milk 1 1/2 cup
Salt 1/4 spoon
Whipped cream
Chocolate syrup

Except beetroot blend all the ingredients into smooth batter.You can either presser cook beetroot or use raw one.
I prefer cooked beetroot as it gives a smooth texture to the crepe.
If using raw peel the skin off and cut the beetroot into small pieces.
Grind to smooth paste with out adding any water.
If  presser cooking, peel the skin off and presser cook beetroot  for 2 whistles.
Let cool completely, grind to smooth paste along and add to batter.
Now add the beetroot paste to the batter and mix we…

Nutella Crepes with Mixed Berries

A Crepe is a type of thin pastry usually made of wheat flour. Crepes are popular through out France. Crepes are served with variety of fillings sugary or savory.  Sweet Crepes are made with wheat flour where as savory crepes are made of non wheat flours like buckwheat flour. Savory crepes fillings could be cheese, ham, eggs, or any kind of meat.  Where as sweet crepes are filled and topped with nutella spread, whipped cream, custard, sliced or chopped fruits. 

Today we are starting with 2nd week of Blogging Marathon 82. My theme for this week is " Crepes for all time". For day 1 am here with a simple and delicious  Nutella crepes with lots of mixed berries. Perfect to have for breakfast or as a dessert after lunch or dinner. Here goes the recipe........


All purpose flour 1 cup Eggs 4 Nutella 3/4 -1 cup Sugar 1 tbs Unsalted Butter 4 tbs Milk 1 1/2 cup Salt 1/4 spoon Mixed Berries 1 1/2 to 2 cups Whipped cream 1 cup


In a blender add all purpose flour, eggs, sugar,…