Eggless Melting Moments Cookies | Eggles Christmas cookies

Christmas is nearing though we do not celebrate , i have  some child hood memories. In my home town , my nearby aunty is christian, So i use to help them when christmas is nearing, by arrange the kudil to decorating the entire house, I do not think aunty made cookies, But i tasted many eggless non alcoholic cakes, She specifically order the cake for me ! And i use to attend the mid Night Prayer:) (without my father notice) , Infact i sang songs now i forgot totally ! 

This year i wanted to post a cookie recipe, its been a year bookmarked recipes from divya page. I  Tried As the name says, its will just melt in your mouth. Though it has less sugar , the softness of cookies is ultimate. I dropped at kalpana house (lifewithspices) though we are close to each other, we met occasionally , i thought i can take some shot at her house and learn few techniques from her. I had a great time with her with respect to learning and i was stunned with her props :) Cann't take my eyes. Such a nice collection !  And i used her props for this photography ! Right from rope to plate to some christmas small toys, 

Did i say we gossiped ? Yeah ! Had a great time ! Though we have so many difference , we talk a lot :) and i love to talk . Thanks Kalps ! 

Preparation Time : 10 minutes
Idle time : 1 hour
Baking Time : 13 to 15 minutes
Yield - 22 nos (medium size)
Recipe Source - Youtoocancook


All purpose flour - 1  1/2 cup
Corn flour - 1/2 cup
sugar - 1/4 cup
butter - 200gms
vanilla essence - 1/2 tsp
salt - a pinch


Sieve the All purpose flour along with corn flour and salt, give a nice mix and keep aside. In other vessel add the melted butter along with sugar and give  whisk till it forms a cream texture.

Then add the sieved powder and mix well do add the vanilla essence. Initially it will be crumble, later you can form a smooth dough. Rest the dough in the fridge for one hour . cover it properly

After one hour remove it from fridge. take a small pinch of dough and roll it between the two palm and make a round shape, Arrange the round shape in the paper by leaving a small gap.Preheat the over as per instruction for 10 minutes. Then bake the cookies for 13 to 15 minutes.keep your eye after 10 minutes. Mine got ready in 13 minutes exactly . Bake it at 180 degree C. Once done allow it to cool and dust the cookies with powdered sugar.

Its truly melting moments. After dusting store it in the air tight container, with the use of baking sheet paper.


  • You can avoid dusting sugar, if you do not want, instead just increase the sugar proportion while mixing. 
  • It has less sugar taste, but it just melt in your mouth. 
  • If you are using salted butter you can avoid butter in the mixture, Else add a pinch of butter.
  • While taking from the fridge if the dough is very hard leave some time before rolling in to shape. 

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Instant Rava Idly (using left over batter)

Rava idly is an easy idly varieties which is made with full of sooji and few shredded vegetables along with Eno salt. And its an instant version and out come will be soft rava idly. But i was having a cup of left over batter. So thought i can make the instant version without eno salt, Result is very close to our rava idly .

Every bite i could feel the coconut bites and carrot along with flavored green chilly and curry leaves. Infact you can try dosai too :) Yes i tried its very crispy and tasty . And was very happy that i did not waste the left over ! So try this i am sure you will be happy with result. i will soon post the proper version of Rava Idly.

Preparation Time : 10 minute
Cooking Time : 10 minutes
Servings - 10 to 15 (depends on size)


Idly batter - 1 cup
Rava (sooji) - 1 cup
salt -as required
carrot - 1/4 cup shredded.
Hing - a pinch
Curd - 1/2 cup
coconut bites - 2 tbsp

To Temper 
Oil - 1 tsp
mustard seeds - 1 tsp
curry leaves - few chopped
Green chilly - 2 nos finely chopped


Take the left over idly batter in a vessel, add the rava and salt, give a mix, it will be thick , now add the curd slowly and adjust the consistency . If it is still thick after curd added, then pour little water to form a consistency . Then add the hing, carrot,coconut bites and salt. give a mix. Then heat the small kadai pour oil, once hot, add the mustard seeds once cracked, add the green chilly and curry leaves once splutters. off the flame mix it in to the batter and give a nice stir.

Now pour the batter in the idly mould and steam it for 10 to 12 minutes. or else insert the tooth pick and check if it is comes out clean, then off the flame transfer the steamed idly to hot case.

While serving you can also accompany the idly with idly powder, chutneys and sambhar.


  • If the batter is too sour, then add the normal curd, otherwise the idly will be too sour . 
  • Adding cashew in the bottom of the plate is an option before pouring the batter. 

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Schezwan Noodles Recipe

One of the favorite noodles among elders as well as kids. When i made schzewan sauce i noted it down i have to make noodles, actual i wanted to make schezwan noodles so the sauce born:) . I wanted to try instant version of schezwan noodles, But ended up making my own sauce . Rajesh is crazy towards this noodles, i never tasted this at hotel .Yes believe me please. I always scared about their choice of sauce they add, so i never touch this at hotel.

I rarely make noodles at home, most of the time i go for instant maggie noodles, But top ramen is my first like . Some times i love to have this Chilly Garlic Version :) Once in a blue moon i make Vegetable Hakka Noodles. i am seriously scared about the  health benefits whenever i cook noodles, So i try to avoid as much as. Once in a while is oke right? So try and i have a detailed explanation ! and tips for variations !

The stick i have shown here is for the picture sake, i never used it for eating, also i never knew how to use it .

Preparation Time : 10 minutes
Cooking :30 minutes 
Servings - 3 people 


Cooking oil - 2 tbsp
Spring onion  - 1 bunch
Color peppers - 1/2 cup cut in to strips
capsicum - 1/4 cup cut in to strips
schezwan sauce - 2 tbsp + 1tsp (adjust the taste as per family need so 1 tsp is optional)
salt - as required
Cooked noodles - 2 cups
soya sauce - 1 tsp (optional)
green chilly sauce - 1 tsp (optional)
red sauce - 1 tsp (optional)
Coriander leaves - few to temper (but when you are using spring green parts omit this)


Boil the noodles by adding the enough water with  and once cooked strain the water completely and wash the noodles in running water for twice and a tbsp of oil and give a gentle mix.This way you can avoid the stickiness of noodles from one other.

Meanwhile chop the veggies. and heat the kadai and pour the oil once hot add the chopped onion and saute for minute then add the rest of the veggies and give a mix, wait till half cooked, Then add the schezwan sauce (this is the time if u wish you can add other sauce like soya , green chilly and red) , keep the flame in high, and give a stir till everything blend and fiery smoky smell comes.

Once the veggies cooked , keep the flame in low and add the cooked noodles, slowly mix it, make sure you are not breaking the long thread , gently mix for 5 more minutes and add the required amt of salt, mix well . keep the flame in the high for 3 minutes and off the flame. Make sure you are not burning the noodles so always stir it.

It can be tempered with coriander leaves or spring onion green leaves, serve it with Any sauce type gravy or some Manchurian, I served it with Baby corn Manchurian !

  • I have not add the garlic as my sauce has loads of garlic i omitted it  . if you prefer still you can add a tbsp of shredded garlic. 
  • Also i want the sczhewan sauce flavors as dominant so i have not added any sauce. You can plan as per your need. 
  • Cook the noodles as per the instruction given in the packet or your usually method. 
  • I have avoided the tomato as i already added the tomato in the sczhewan sauce. If you like to add please feel free to do the variations. 
  • Cook the vegetables in higher flame after sauce added and feel the fiery smoky flavor. 
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As i said in my previous post of Baby corn gravy , i rarely cook baby corn ! So fry is the only way i did that too twice, So to try various variety options of baby corn i wanted to give a try to dry recipes which should suit the Roti and phulka, Then it reminded my Paneer jalfrezi thats the hit with my hubby ! So as neighbours. So i tried this baby corn jalfrezi! Its absolutely good to taste with roti . I would recommend you to try wrap method with green chutney as a base. IT's one of the best and you will thank me for sure. 

So coming to the recipe name or orgin ! I named it as baby corn jalfrezi because i used more baby corns and reduced the other quantity of vegetables. If you are using equal amt of other veggies then name it as Vegetable jalfrezi. Jalfrezi is a type of curry which is mariated one and sauteed onion ,bell pepper, tomato and make a thick gravy. (source wiki) . Mine was little spicy so adjust the spicy according to the family taste. ! 

Preparation Time: 15 minutes
cooking Time : 20 minutes
Servings : 3 people


Onion - 2 medium size
Color peppers - 1/2 cup (cut in to strips)
capsicum - 1/4 cup (cut in to strips)
Baby corn - 10 to 12 (cut in to strips)
Tomato - 3 meidum size
Ginger - 1 tsp (shredded)
Garlic - 1 tsp (shredded)
green chilly - 3 finely chopped
Oil - 2 tbsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
turmeric powder - as required
REd chilly powder - 1tbsp
Garam masala powder - 1 tbsp + 1 tsp
salt - as required
Spring onion - 1/4 cup (green part)


Boil the Tomato in a separate bowl by adding enough water and strain it and grind it to puree.Then chop the vegetables in to desired shape, but i presently feel vertical cut thats in to strips are apt for the Phulka and Roti , so i cut accordingly. Then shred the ginger and garlic and  Then Heat the kadai and add the oil once hot, add the mustard seeds, once splutters add the jeeera/cumin once cracked, add the green chilly and saute for 30 seconds. Then add the chopped onion and saute for minute then add the ginger and garlic shredded and wait till raw smell goes.

Then add the tomato puree. and give s stir. allow it to boil till the amt reduced. Then add the green peas which required more cooking time than other veggies, and wait till half cooked. Then add the peppers, capsicum, baby corn.

give a nice stir, then add the spices powder and required amt of salt, if  you feel its too dry then add some tbsp of oil. allow it to cook nicely , it will take hardly 10 minutes. Once cooked. Either coriander leaves, kasthuri methi leaves or spring onion leaves can be added and off the flame.

For serving you can give as a side dish or else , just roll the stuffing in the roti. and wrap it and serve, infact you can spread green chutney before you fill it with baby corn jalfrezi.


  • Add the required more cooking time vegetable first to get it cooked rightly. 
  • I have used cauliflower , green peas , color peppers ,capsicum and baby corn . 
  • Like potato also added. 
  • Adjust the spice powders according to the family taste. 
  • i added more baby corn thats why the name if you are adding equal amt of vegetables you can name it as vegetable jalfrezi. 
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Simple Lunch Menu - Option 2 Rice, Rasam , Potato Fry

Thanks to my readers for the good response for the last sunday menu Rice, Dal , Salad. I have not expected it . I am a one happy person. I heard from few that its good idea, and they say if some one really not well and not in mood this options definitely help them :) Thanks and TOUCHWOOD. 

So Today is again simple lunch menu :) so our concept is also that. The combination of Rasam and Potato never goes wrong its wonderful combo and made for each other :) I was seriously not well last week, i was not in a mood to cook too. So i prefered this combo and yet satisfying meal. This helps people who are really struggle for cough and laziness .So i made my very  own Jeera milagu rasam and paired up with potato Roast. Also i roasted papad. Its add on advantage. You can also add butter milk option since i am down with cold i have not touched :) So try this simple menu and do not forgot to give me the feedback. 

Preparation Time : 10 minutes
cooking time : 30 - 40 minutes

Menu :

Roasted Papadam
Potato Fry


  1. I prepared Paruppu rasam , so Keept the  paruppu along with baby potato in the cooker, leave 3 to 4 whistles. Off the flame.
  2.  Mean while i soaked the rice and tamarind in hot water for 10 minutes.
  3. Then start making the rasam and keep the cooker for Rice or boiling method of cooking rice. 
  4. Mean while i was removing the skin of potato and marinated and got ready
  5. Once Rasam over and i prepared the Potato roast ,my rice also got ready. 
  6. Before serving i just roasted Papadam. It can be fried too . But that will become an extra job to make it simple and healthy do the roasted version ! 


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Tomato Pappu (andhra Style Dal)

Tomato Pappu " It means Tomato Dal" Pappu means " dal " , it is an andhra style dal variety which is usually thick and with loads of tomato and green chilly along with a drop of ghee. You can also add the onion garlic but i want it as no onion no garlic version! It is prepared by making the toor dal separately and saute the tomato along with green chilly and add the cooked toor dal everything cooked together will bring a different taste. 

I am basically a Dal lover, i have some good varieties of Dal menu in this website, which i always feel happy. A small variations in the ingredients and method of cooking , you can find a different taste in the Dal , Yes believe me guys i have tried many variations with the same ingredients it does have unique taste. ! I served along with cabbage vadai , Cucumber raitha and AskGourd kootu ! indeed delicous lunch ! 

Do check my Other Dal recipes

Preparation Time : 10 minutes
Cooking Time : 30 minutes
Servings - 3 to 4

To boil :
Toor dal  - 3/4 cup
salt - as required
hing - a pinch
turmeric powder - a pinch

To make the pappu

Ghee - 1 tsp
normal oil -  1 tsp
Mustard seeds - 1 tsp
urad dal -  1tsp
methi seeds - 1 tsp
green chilly - 4 to 5 finely chopped
Tomato - 4 medium size
Red chilly  powder - 1 tsp (else sambhar powder)
salt - as required


Chop the tomatoes in to small pieces and pressure cook the dal by adding the turmeric powder , salt, hing along with a drop of oil and leave it for 4 whistle and off the flame. wait till it releases its steam. and check the cooked dal. Do not mash it. reserve the dal water , it can be used for consistency later.

Heat the kadai and pour the ghee and oil once its hot , pour the mustard seeds once its cracked,add the urad dal and methi seeds saute for 30 seconds , then add the chopped chilly and tomato and saute till it oozes it water. Then add the red chilly powder give nice stir.

Then add the cooked dal and mix it gently, The consistency of dal can be adjusted by pouring the reserved dal water.

While serving add the chopped coriander leaves and a drop of ghee over the dal ! You could smell it right?


  • Adding red chilly powder is optional if you are adding enough green chilly then omit red chilly powder
  • Basically the dal should be thick not like out regular semi thick dal. But the consistency can be adjusted according to the need. 
  • Do add the ghee while serving, it gives extra flavor

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Bread Pakora/Bread Bhajji | Snack Recipe

Chennai climate is changed , so its Raining! But since i am suffering with cough, cold i am not in a mood to enjoy the climate. Its seriously bad to get vising! i am slowly recovering though not completely ! 
Today recipe is one of the easiest and quickest snack that can be made under 15 minutes. Its is famous in mumbai where they stuff the bread with potato and do the fry here i have not stuffed anything just a plain deep fry version . It can also be done in shallow fry i tried both it came out super. 

It can be served with white chutney and green chutney , but i would like to taste it as such :) Try out and let me know 

Preparation Time : 5 minutes
Cooking Time : 20 minutes
yield - 15 medium size bhajji

Ingredients :

To make the batter :

Gram flour - 1/2 Cup
Rice flour - 1 tbsp
salt- as required
Red chilly powder - 1 tsp
hing - a pinch
Baking soda - a pinch

To Deep fry

Bread slices - 15 pieces
Oil - to deep fry


Take a wide vessel add the ingredients mentioned under " TO make the batter" give a mix and pour the water and make the batter. The consistency of the batter should be our idly dosai batter neither too thick nor too solid.

Then take the bread slices and cut in to four or two halves, i prefer four halves work fine :) . Mean while heat the enough oil to deep fry wait till its hot. Now dip the slice of bread in the batter and pour it in the hot oil.

Wait till its fried on both side and strain the oil completely , serve it with Chutney, we had as such.


  • Do not soak the bread in the batter for long time, this will make the bread to become soggy and you cannot deep fry it.
  • The same can be done in shallow frying method too. I tried and it came damm good. 
  • If you like 
  • Make sure you dip the bread every time before you pouring in the hot oil. 
  • You can make variations by adding shredded garlic,ginger and some garam masala powder 
  • I have not used any color, if you want you can add some colors in the batter
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Cauliflower Masala Dosai | Dosai Varieties

Cough and cold were knocked my door, :) so i have been suffering with vising problem for the paste two days , In spite everything beyond my control I feel life is good, because i could see so many good things through my eyes :) What else you expect ? 

So coming back to today recipe it  is one of my favorite dosa variety , and never expect any side dish for this variety as i want to enjoy the masala flavor alone in the stuffing :) i have enjoyed many times taking this variety dosa at Hotel Saravana Bhavan. So i thought one day i should make it home, Since its a cauliflower season i want to use :) most of the recipes. To start of with my favorite one. 
Do check out other dosa varieties in my  blog. 

Preparation time : 15 minutes
Cooking Time :  20 minutes ( for masala)
Cooking time - 5 minutes (for dosai )
Servings - 5 to 6 stuffed masala.


For making the Cauliflower Masala :

Grated cauliflower - 1  1/2 cups
Onion - 2 medium size
Tomato - 2 meidum size
Grated ginger - 1 tsp
Grated garlic - 1 tsp
Green chilly - 2 finely chopped
Red chilly powder - 2 tsp
Garam masala powder - 2tsp
salt - as required
turmeric -a pinch
Oil - 2 tbsp
Fennel seeds - 1 tsp
Mustard seeds - 1 tsp

To Soak and grind

Cashews - 8 nos
milk - 3 tbsp

For making dosa :
dosa batter- 1 cup
oil - to drizzle


soak the cashew in the milk for 20 minutes and grind in to  paste and keep aside.Now remove the florets of cauliflower and keep in the hot water for 20 minutes and finely chop in to small tiny pieces.

Heat the kadai and pour the oil , once hot, add the mustard seeds once cracked add the fennel seeds then saute for a minute, then add the chopped onion and saute till the color change, then add the grated ginger and garlic saute till the raw smell goes, then add the tomato and give a stir wait till it oozes it water,

Then add the chopped cauliflower and saute for a minute. Then add the turmeric powder, red chilly powder and garam masala powder along with required amt of salt. saute well till it becomes thick and raw smell goes,Finally add the cashew paste along with coriander leaves saute for a minute and off the flame.

Now heat the tawa and once its hot.pour a ladle full of batter and spread over the tawa as thin as possible, make sure the flame is in medium otherwise you wont get a thin crispy dosa, then drizzle some oil over the dosa as well as around the dosa wait till its cooked, if the top of the dosa cooked, pour the cauliflower masala over it and spread it and flip the side of the dosa to other side.

Serve hot with chutney / dosa i have not prepared anything as i want to completely taste the cauliflower masala.


  • You can cook the cauliflower as you do , make sure it does not have insect inside it. 
  • The cauliflower masala can be customized. But i would recommend you to try this masala, its seriously tasty 
  • I have not flipped the dosa to other side becoz mine got cooked both sides
  • If you like you can drizzle a drop over the dosa. 

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Simple Lunch Menu - Option 1 Rice, Dal , Salad

Well, one of my close friend asked me what is the simple lunch menu you can make it for the family, when you are running out of Time or No mood to cook. I told some menu varieties. The Next question she asked , is the post in the blog ? I said menu's are there but not like separate post for the lunch menu , as many bloggers have so many lunch menu options in their blog so i never thought of attempting it!

Again she insisted me to do the post, I am not sure whether i can take it up as a series But i can assure that this gives you an idea of how to make a simple lunch menu , when you are seriously out of time and Do not want to go to hotel . If you have kids , you need to plan your lunch menu . This menu may not suit them, But Still you can try . Some of the menu wont call for side dish or veggies, So if you are keen on veggies Do add that. I am trying to make it as simple as that. Wont required much time. believe it can be done under some 30 to 40 minutes. 

Dal is our such a comforting menu , we include it weekly four times, We always like to have a dal with a drop of ghee , and basmathi rice is added advantage :) So i Made a very simple menu , of Dal, Rice, Salad combo along with butter milk. I should say its filling and hassle free menu.

Preparation Time : 10 minutes. 
Cooking Time : 30 minutes. 

Menu : 
  • Panchmel dal
           Other Dal Options are 
                     Dal Tadka
                     Dal Fry                  

  • I prepared Panchmel dal , you can also opt any other Dal varieties like , Dal fry, Dal tadka, Channa dal. 
  • Panchemel dal required soaking Time : so soak it previous night . 
  • I served along with pepper poured Cucumber salad. 
  • You can also add some cummin powder if you have in hand. 
  • If it basmathi Rice , it requires some 30 minutes minimum time for soaking , it is a regular rice , it can be cooked as per your regular method. 
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Karthigai Deepam Recipes

Hi readers, 

Today is Karthigai deepam , Which is celebrate by  hindu specially tamil and Telugu people , by lighting up a small to large diya and arranged inside ,outside the house. It falls in the tamil month of Karthigai, The festival is observed in Every home and temple. 

Lord Shiva appeared as an endless flame of light before Lord Vishnu and Lord Brahma, who each considered himself supreme and said that the matter could be tested if the two could search for Lord Shiva's Head and feet. (source Wiki)

So we generally prepare the Full meals,  along with the festival recipe. Evening we lite the lamp and decorate our house, two eyes are not enough :)  to see the diya's beauty Which gives me the immense pleasure, happiness and some calmness inside me ! 

Do check the recipe collection ! 

Wishing all a very happy karthigai Deepam

        Wheat flour Appam                                              Nei appam

 Wheat flour Appam        Nei appam 

      Thinai Payasam                        Pori Urundai

Thinai Payasam         Pori Urundai 

    Verkadai Urundai                                                      Vadai

Verkadai urundai        Vadai

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