An exciting tomato based pasta with prawns. Filled with flavour....Lovely idea for a packed lunch to take to work!! Tastes even better the next day :)

1 cup fusilli pasta, boiled and drained (I used wheat based)
1/2 cup prawns, de shelled, washed and marinated with 1/2 tbsp turmeric powder and salt
1 tbsp butter
1 tsp garlic, finely chopped
1 onion, chopped finely
1/4 cup carrot, chopped finely
1 tomato, skinned
4-5 tbsps tomato puree
1/2 tbsp chilli powder
1/4 tsp garam masala
2 tbsp coriander leaves
1/2 cup water

  • melt the butter and oil in a wok and saute the garlic.
  • Add the onions and saute till onions turn slightly brown.
  • Add the carrots and saute
  • Rinse out the marinated prawns and add it.
  • Add the tomato and keep stiring.
  • add the garam masala and chilli powder and saute for a minute.
  • Add the tomato puree and salt. 
  • After a few minutes, add water and simmer till the prawns cook.
  • Add the coriander leaves and pasta and stir.


                    I am  making these spinach stuffed chappathis for the first time. Just wanted to whip up something new with spinach compared to the usual stir fry's we normally do at home. We loved it. Perfect for a packed lunch to school or work. Atleast you have the satisfaction of eating veggies and its not messy at all!
                     You can eat this with almost anything....raita, pickle, dal......or even plain!


for the stuffing:
4 cups spinach, chopped and loosely packed
1 potato, peeled, chopped, boiled and mashed
1 tsp chilli powder
1/4 tsp cumin
a pinch cumin powder
2 pods garlic, chopped finely
1tbsp oil

for the dough:
2 cups wheat flour, extra for dusting
1 tbsp oil
approx 1 cup water to knead

  • In a large bowl, add the oil and salt to the wheat flour. Slowly add the water to the flour and knead till it comes together. Knead for about 5-8 mins and cover with a cling wrap. I made mine in the morning and popped it into the fridge since I was making it for dinner!

  • In a wok, heat the oil and add the cumin.
  • Add the garlic and saute for a few seconds
  • Add the spinach and saute till it shrinks.
  • Add the chilli powder, cumin powder and salt.
  • Add the mashed potato and saute till all the ingredients come together.

  • Make small balls from the chappathi dough and keep ready.
  • Roll out the ball of dough into a circle. (a bit thicker compared to the usual chappathi)
  • Place a small ball of the spinach in the middle 
  •  Bring the sides of the chappathi together to the centre so that it looks like a dumpling. Pinch of the excess dough from the top.
  •  Flatten it down and roll very carefully with light pressure till it looks like a chappathi (I meant the size :) )
  • Heat a non stick pan, add a tsp of oil and place the stuffed chappathi. Turn sides when brown dots start appearing.
  • Make the dough a lil in advance so that its softer. If you are refrigerating it, make sure to keep it out atleast 30 mins before using the dough.
  • Use a cling wrap so that the dough does not dry out
  • when you are rolling out the chappathi make it thick before closing it into the dumpling shape. This will prevent the spinach from coming out while rolling
  • I used potato because it helps in keeping the ingredients stick together.


                        This is my first shot at Kozukattais/ modagams. We do not celebrate Vinayagar chatruthi. So this is specially for all my blog followers who celebrate this festival!:) I got this recipe from sharmis passions. If you need more detailed pictures you make check out her page!
                         I personally loved the filling........yummy! There was alot of the filling left because I made very little  dough for the outer covering. So we ate the filling without the outer covering!..:D

for the filling/ pooranam
3/4 cup channa dal
1 cup powdered jaggery
3 tbsps grated coconut
a pinch of cardamom powder

for the outer covering:
1 cup rice flour
1/2 cup water (or more to make the dough)
salt to taste
1 tsp oil

  • Pressure cook the channa dal for about 4 whistles and mash it. Keep aside
  •  In a bowl, add the jaggery and add warm water just enough to cover the jaggery. Dissolve the jaggery and then strain it. Transfer the liquid into a saucepan.
  • Once the jaggery starts to boil add the mashed channa dal, coconut and the cardamom powder.

  • Keep stirring till the mixture thickens and starts leaving the sides of the pan.
  • Switch off the flame and roll them into small balls
  • In another bowl add oil and salt to the rice flour. 
  • Slowly add the boiling water little by little to form a soft dough

  • cover with a wet cloth till you start, to prevent it from drying
  • Take a small ball in your palm and flatten it using your fingers, so that it forms a thin circle
  • place a small ball of the filling (less than a lemon size) in the cente and bring the corners together. press the sides.
  • steam the prepared modaks in a idli steamer for about 10 mins. when the outer layer is shiny, your modaks are done.


               Im back home in chennai for a month. My daughter seems extremely overjoyed running around the place and examining her old toys.... everything is the same. Only she has grown bigger!:)
What better way to celebrate.....than a gorgeous looking carrot halwa?? Best when served hot with some vanilla icecream.............Ahhhhhhhhhh..........Heaven!;)

3 big carrors, grated (525 g)
3 to 4  tbsps ghee
1 1/2 cups milk
3/4 cup sugar
1 tbsp milk powder (optional)
1/4 tsp cardamom powder
8 raisins
15 cashewnuts, roughly broken
5 almonds, sliced

  •  heat the ghee in a non stick pan. fry the nuts till slightly browned. Add the raisin and then drain.
  • In the same pan, add the grated carrots and saute for about 8 to 10 minutes till the raw smell goes and the colour becomes pale orange.
  • Add the milk and slow cook the carrots. This might take long. Cook, till the carrots have absorbed the milk.
  • Add the sugar and stir. The sugar will give you a nice glaze but it will become watery again.  so cook and simmer again till nth emixture becomes dry and there is no more moisture left. 
  • add the milk powder. mix well.
  • Add the cardamom powder and stir till the mixture has become thick and dry.
  • garnish with fried nuts.

  • make sure you use a non stick pan. It really helps



              This is such a beautiful the little white feta cheese on the striking red watermelon! THE best salad to serve at a party! tastes lovely. Personally, I wasnt too happy about the feta cheese combination.......but all my friends loved it

3 cups chilled watermelon, cubed like in the picture
1 tbsp lemon juice
1/4 cup extra virgin olive oil
1/2 tbsp coarsely ground black pepper
kosher salt to season
1/2 cup mint leaves, chopped
1/2 cup feta cheese, crumbled

  • Chop the watermelon into cubes and place in a colander, to strain off excess juice.
  • in a small bowl, mix together the extra virgin olive oil, lemon juice, pepper and salt
  • Transfer the watermelon into a salad bowl and add a few spoons of the olive oil dressing.
  • add the mint leaves and the crumbled feta cheese and toss.
  • Serve 

  • prepare the salad just before serving. 
  • you can refrigerate the rest of the dressing 


                       Im dedicating this post to one of my closest friends, Sarah. She's craving for a vanilla sponge/ tea cake! YES!....she's pregnant! She stays in all I could do for her is find her a trusted recipe! :(  and my daughter did a lil' drawing for you below :)
                       Being a big coffee- holic,  I tweaked the recipe a bit and added coffee powder to the cake batter! but for those who want the basic vanilla sponge cake just use the milk without the coffee!.......Loved the mild taste of coffee I got at every bite! A lovely twist to the usual basic vanilla sponge cake! Will I make it again??????????.......Yes, yes and YES! :) This one's for you Sarah! hugs!

1 1/2 cups all purpose flour
1 1/2 tsps baking powder
170 gms butter
1 1/2 cups icing sugar/ powdered sugar
3 eggs
2 tsp vanilla essence
3 tsp instant coffee powder dissolved in 1/4 cup hot milk, cooled

  • Sieve the flour and baking powder together and keep aside.
  • In a large bowl, cream the butter and sugar using an electric mixer until soft and fluffy
  • Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle then add a spoon of flour before adding the next egg.
  • add the vanilla essence.
  • Add the dry ingredients( flour mixture). With a spatula mix the ingredients only till combined. do not over mix.
  • Slowly add the coffee mixture(milk) till the batter is of dropping consistency.
  • Grease a 20 x 20 cms square or round cake tin. grease and line with baking paper.
  • fill it with the cake batter and bake at 200 deg celcius for 20 - 25 mins or until a toothpick inserted comes out clean.
  • cool and then cut
  • If you want the plain basic vanilla tea cake, just use the milk without adding the coffee powder.


        This one is a keeper! A big hit with my very fussy 2 year old daughter. Love the smoothness and the cheesy taste :)

2 cups brocolli, cut into small florets
1-2 tbsp butter
1 medium onion, chopped
1/2 cube, chicken stock
3/4 cup boiling water
1/4 cup evapourated milk (optional)
1 tbsp coriander leaves, chopped
2 pods garlic, crushed
2 tbsps cheese, grated ( I used cheddar)
pepper to taste
swirl of cream on top (optional)

  • In a bowl dissolve the chicken stock in 1 cup of boiling water. keep aside.
  • Melt butter in a pressure cooker and saute the garlic.

  • Add the chopped onions and saute till they become soft.

  • Add the brocolli florets and  and stir for about a minute
  • Add the pepper powder.
  • pour the chicken stock in and add the coriander leaves. close the pressure cooker and cook for about 2 whistles.

  • switch off the flame and place the cooker under cool running water. After it has cooled off open and simmer on low.
  • Add the cheese. switch off the flame

  • cool and then puree it
  • serve with your choice of bread

sending this to lets cook soup  event hosted by nayna of

sangee vijays 'show me your hits' hosted by kaveri of palakkad chamayal