Tuesday, 31 July 2018

Banana Apple Whole Wheat Flour Cake with Coconut Sugar

Holiday is at times exhausting but well kids are kids, they tend to feel bored often unless they are engaged in some summer camp or so. I did want to spend some quality time with my kid this summer, so took a few days off just to be with her chattering around. But then I never knew that it turns out hard, as at times we run out of the different types games we could play together, I kept planning one after other and finally yesterday it was cake baking, our agenda for the day, and we baked a delicious moist bundt cake and that too egg less 😊!


Now when it comes to cooking or baking, off late I try out something that is healthy. The coconut sugar that I

Monday, 21 May 2018

Coriander Coconut Chutney

A chutney is a must when idlis or dosas are prepared at home. Every time it is a dilemma that I go through when I must make a choice. A simple and easy chutney is what I always prefer. Now for idli a simple chutney I could think of is Coriander Coconut Chutney. Just few simple ingredients that are common in our pantry, and tadaa.. chutney is ready.

Oats Vegetable Idlies/ Oats Vegetable Steamed Savory Cake

Idlis are common as a part of South Indian breakfast. Many variations are available. One must keep trying something or the other that brings out a new taste to please the family's taste buds. I tried at first similar to the way I used to prepare my rava idli mixture except that this included oats and vegetables too. Often soda or fruit salt is used to make it fluffy, I avoided using baking soda here.

Friday, 13 April 2018

Copper Bowl-Into the rich food culture of Dravidian Land

Copper Bowl in Esslingen in Baden Württemberg offers you a ride to the rich food culture of deep south India. Dravidians' staple being rice, most of the dishes prepared involve rice, followed by millet, wheat and barley. Being a Dravidian and a vegetarian, I have an affinity to vegetarian south Indian food. It was one of my friend who suggested me to drop in here once to relish the authentic south Indian pure vegetarian cuisine. I love to try and so did I find an opportunity to go. Best thing I found here is the juncture of the delicate south Indian flavors to tantalize the German palate. Another notion that touched me is

Saturday, 24 March 2018

Indian Cooking Workshop on 20.03.2018 at my workplace

Workplace must be fun and should be a place we love to go, bringing around most of our day time, strictly calculating on an average most of the people spend 8 hours sleeping, another 6-7 hours with family and another 8-9 hours with colleagues at workplace. If that is fun filled, one would love to be there and feels contented. Working in different teams never gives us a chance to spend good quality time with people from other teams. A casual talk over the lunch with colleagues 2 weeks back about cooking and the plan of a workshop popped up. And yes I came up with a plan of 3 menus, posted them in doodle and votes were counted. It was decided that we would do a menu that included Vegetable Cutlets as starters, Pav Bhaji as main course and Vermicelli Payasam as dessert.