Carrot tomato soup

Today, we are having Carrot tomato soup (inorder to utilize some of the tonnes of vegetables that hubby bought yesterday 🙂 ). Let me share the recipe here


Medium sized tomatoes: 8

Carrots: 2 peeled and coarsely chopped

Potato: 1 medium sized peeled

Onion: 1 Medium sized

Ginger: 1 inch piece chopped coarsely

Garlic: 2 pods

Coriander leaves: A handful

Sugar: 2 tsp or according to taste

salt: according to taste

Black pepper powder: according to taste

Lemon juice: according to taste


Add all the ingredients except the black pepper powder, sugar and lemon juice into the pressure cooker along with a cup of water and cook until 3-4 whistles. Let it cool down a bit. Open the pressure cooker and remove the skin of tomato. Put the contents of the cooker into a mixer and blend. Alternatively, you can use a hand mixer. Pass this mixture through a strainer. Add sufficient water according to your desired consistency and cook for around 5-7 minutes. In the end add the sugar and stir.  Your soup is ready 🙂

Garnish with black pepper powder, lemon juice and finely chopped coriander leaves. Serve hot.


Just finished the soup. It was yummy and healthy.

Let me update it with a picture

DSC06349If you make this soup, do let me know how it turned out to be 🙂


Onion Tomato Chutney

A very simple chutney with very few ingredients, this is a regular at our home. It does wonders to that daily, routine, boring meal by adding that extra zing to it 🙂 This one is the husband’s speciality… he makes this 99% of the times   🙂 DSC00915
4 medium sized tomatoes,
2 medium sized onions,
2 green chillies (or according to your taste),
salt (you can use black rock salt for better taste)
Grind the tomatoes to fine paste in a mixer. Separately grind the onions coarsely along with the green chillies in the mixer. Mix with tomato paste. Add rock salt according to taste. The chutney is ready. It tastes best when fresh. Remember the onions must be coarsely ground for the right taste.

My cake story

Recently Techie2mom had shared her cooking story. Let me share with you my cake story 🙂 For Cheebu’s fifth  birthday party, I had baked a princess cake. Now,  a couple of years back if someone had even suggested such a thing, I would have said “What?? Me? Baking a cake for a B’day party? A princess cake??!!?? it is just not possible.” I would have just gone ahead and ordered the cake. After all, there are such lovely cakes available in the market these days in every flavour and design….

During my younger days  when I lived with my parents I used to bake cake in the cooker. A very simple cake and decorations would be limited to decorating with dry fruits or gems. But we all loved the cake.

Later after marriage and after Cheebu came into my life, I did try making this cake at home but neither hubby nor Cheebu were cake fans and didn’t appreciate it much. So after the discouraging response I got for them, I didn’t have much motivation to make it at home and baking a cake was limited to the times I went home to my parents.

And then blogging happened in my life 🙂 I came across the cooker cake by My Era. That brought back memories of the cake I used to bake in the cooker when I lived with my parents. I was tempted to bake again. And now I had an oven as well…. and so I started baking again. The initial couple of cakes didn’t turn out too well, but as I got the hang of using the oven, there was no stopping me. I remember there was a time then, when I was baking almost every weekend. Not good for our waists I know 🙂 but soon hubby and Cheebu started liking my cakes. This gave me the much needed confidence and I dared to think about baking a princess cake for Cheebu’s Birthday at home. I am very proud of the fact that I made it. For me it was a big achievement. I am sharing some pictures of the cake as it was made.

 Another thing that I wish to successfully try to do is to bake bread at home. I have tried doing it a couple of times, but failed 😦 Somehow, discouraged by these unsuccessful attempts, I didn’t try again. But baking a bread is in my bucket list for this year. Let me see how it turns out. Fingers crossed.

Wish me luck 🙂

Makar Sankranti special – Tehri

Happy Makar Sankranti, Pongal, Lohri to all my readers. We are celebrating Makar Sankranti today. It is also called Khichdi and there is a tradition of eating Khichdi or Tehri today. My mom always makes Tehri on Makar sankranti along with other delicacies like Til ke laddu. I have tried to keep the tradition alive and try to make tehri on this day.

Here is the Tehri that I made today.


Let me share the recipe with you


Basmati rice-1 cup (I used brown rice)

Mixed vegetables (I used shelled peas, cauliflower, carrots) – 1 cup

Soya nuggets – a handful

Onion (chopped) – 1

Water-3 cups

Turmeric powder-1/2 tsp

Chili powder-1 tsp (optional. I didn’t use)

Salt-1 tsp or according to taste

Cinnamon sticks – 2

cloves -4

green cardamom (whole) – 4

cumin seeds – 1/2 tsp

Ghee – 1 tbsp


Soak the rice for 15 minutes. In a pressure cooker, heat ghee. Add the cumin seeds, cinnamon sticks, cardamom and cloves and heat till they give out a nice aroma, taking care not to burn them. Now add the chopped onions and fry till golden brown. When the onions are done, add the rice and fry for a couple of minutes. Now add the chopped vegetables, soya chunks, turmeric powder, chilli powder (if using), salt and water and cook until 3 whistles in the pressure cooker. Open when the pressure cooker has cooled down a bit. Serve hot with curd, raita or green chutney.


You can also include bay leaf in the tempering.

You can also add 1 chopped tomato with the vegetables. I forgot 😦

You can garnish with fresh coriander before serving.

Healthy to eat and quick to make 🙂

What’s cooking?

The rains are here. One afternoon when it is raining heavily, Cheebu-Daddy duo make plans of going down and getting drenched in the rains 🙂 While they are at it, enjoying the rains I make some hot onion-potato pakoras with adrak chai. A perfect rainy afternoon 🙂

Talking of rains, how can you forget roasted Bhutta (Corn on the Cob) with nimbu and namak. We also make another variation of the corn … Corn in tamarind sauce. This is hubby’s speciality, he makes this 🙂 It is yummy and literally has to be slurped and eaten 🙂 Again perfect for a rainy afternoon with hot adrak or masala chai 🙂

And finally the Mixed veg stir fry … I learnt this from the very sweet Visha. She posted the recipe for Capsicum sizzlers that she had made. It was so simple to make and so tasty that I instantly fell in love with it 🙂 Yesterday, I made this with a variation… along with capsicum I also added finely chopped carrots, cabbage and boiled sweet corn. The end result was so colorful, healthy and yummy. This is going to be a regular at our home now 🙂 Thank you Visha for this lovely recipe 🙂

Palak paneer paratha

Both palak paratha and paneer parathas are a big favorite at our home. All of us love eating them. Then one day it occurred to me that why not combine the two of them to make palak paneer paratha 🙂 . I made it for breakfast one day and it was an instant hit. It is simple to make and a very healthy dish that combines the goodness of both spinach and paneer in a single dish. Also perfect for going into Cheebu’s tiffin box 🙂  Have a look 🙂


For the dough:

Palak – 1 bunch

whole wheat flour/atta – 3 cups

For the filling

Paneer (grated) – 2 cups

Coriander leaves (finely chopped) – half cup

Green chillies (finely chopped) – 1 tsp

Garam masala/ Chaat masala – 1 tsp

lemon juice – 1 tsp

Salt – to taste


Boil water in a container and add the spinach leaves into it. Let it boil for about 5 minutes. Drain and let it cool and then mash it using a blender. You can even do it by your hands while kneading the dough. Mix with the flour and make it into a dough. Use the drained water that was used while boiling the spinach. Keep aside for about half an hour. To prepare the filling mix well all the filling ingredients.

To make the parathas, take a small amount of dough,  spread it to a small round and put some paneer filling  in the middle. Bring the edges together and  press the filling part gently in your palm to form a ball and remove the extra dough from the top to seal it. Dust it with dry flour and roll it on a rolling board with the help of a rolling pin. Put it in a hot tawa and fry both sides by adding few drops of oil or ghee. Serve hot with butter or sauce/ chutney of your choice.

Eggless whole wheat flour chocolate cake

I love cakes, but the maida in it is not good for my stomach. So, when I heard from one of my neighbors that she makes eggless cakes at home using whole wheat flour/atta instead of maida, I wanted to try it immediately. I made this cake on Mother’s Day using her recipe and it turned out quite well 🙂


Whole wheat flour/atta – 1 & 1/2 cups

Condensed Milk – 1/2 tin (200 gms) (I used milkmaid)

Clarified butter/Ghee – 3/4 cup

sugar – 3/4 cup (you can adjust this according to your sweetness preference)

milk – 3/4 cup or as needed for getting right consistency

baking powder – 3/4 tsp

Soda bicarb – 3/4 tsp

vanilla essence – 1 tsp

Cocoa powder – 2 tbsp

Gems/chocolate bar of your choice for garnishing/decoration.


Preheat the oven to 180 C. Seive the whole wheat flour, baking soda, baking powder and the cocoa powder together into a large bowl. In another bowl, add the condensed milk, melted ghee, vanilla essence, sugar and the milk and mix well. Add the dry ingredients and mix well for some time moving the mixing spoon in one direction only till no lumps remain. The mixture should be of dripping consistency. Add more milk if needed. Pour this batter into a greased baking dish dusted with flour and bake for 30-40 minutes at 180 C until a toothpick comes out clean. Garnish with grated chocolate and gems (I use gems because Cheebu loves to decorate with Gems 🙂 ).

Rajgira-aloo tikki

I made this Rajgira-aloo tikki on Shivratri this year. Rajgira known as Amaranth in english or more commonly known as Ramdana is generally eaten during fasts. Rajgira flour is readily available in supermarkets. This recipe is simple to make, delicious and can be eaten on fasting days and on non fasting days as well 🙂 The Rajgira in the recipe gives the tikki a crisp taste.


Medium sized potatoes (boiled) – 5
Rajgira (amaranth in english)  flour – 3/4 cup
Green chillies (finely chopped) – 2
ginger (finely chopped) – 1/2 tsp
fresh coriander leaves – 1/4 cup finely chopped
Salt (you can use sendha namak if you are fasting) – to taste

Roast the Rajgira flour in a pan on medium flame stirring continuously for about 5 minutes. Mix with the mashed boiled potatoes. Mix the remaining ingredients and make small balls of the mixture. Press it down to make it flat about a cm thick. Heat a tawa/girdle and shallow fry with ghee over medium flame till it is golden brown and crispy on both sides.
Serve hot with chutney.