This kurma is so simpe yet delicious. simple flavours...........and lovely eaten with plain idyappams or even Ragi Idyappams

                        This recipe calls for simple and basic ingredients. hope you try out this recipe..........and have a lovely weekend :) 

onions - 2
cardamom - 2
cloves - 4
cinnamon - 2 inch piece.
prawn, medium size - 1/2 kg
tomato, chopped - 1/2
ginger garlic paste - 1 tbsp
chili powder - 1/2 tbsp
turmeric powder - 1/2 tsp
coconut milk - 1 cup
drumsticks - 2
curry leaves - 10(optional)
coriander leaves, chopped - 2 tbsps (optional)

  • wash and clean the prawns. keep it ready. add 1/2 tbsp of turmeric powder and salt and keep aside for 15 minutes or so. (can skip this step if need be)
  • roughly chop the onions and put in the blender/food processor and make a puree. keep it aside.
  • cut the drumsticks into 3- 4 inch pieces and keep aside.
  • in a saucepan, bring some water to boil and add the cut drumstick pieces and boil till its done. drain and resrve the drumstick pieces.
  • in a wok, add about 3 tbsps oil and add the cardamoms, cloves and cinnamon.
  • add the pureed onion and curry leaves and saute for a few minutes. add more oil if required.
  • add the ginger garlic paste and saute for a minute. 
  • add the tomato. cover and cook till its mushy.
  • next add the chili powder and turmeric and cook for a few seconds.
  • add the prawn and stir. add salt.
  • add the drumsticks pieces and stir well. 
  • add the coconut milk. cover and cook for a few minutes. add the coriander leaves.
  • add more water if need be. 


Hello readers! I know I have been MIA for awhile now. I had gone home for the holidays. Now tummies full and back to routine................I had to drag myself to sit and type out this post. Not a very good post to detox after the holiday though.....LOL!

These Cheesecake bites are absolutely delicious! Don't they look cute too? Perfect for serving guests. They are not too too sweet and are sure to earn you a compliment or two!
They are super easy to whip up! Don't need an oven too! Now straight to the recipe..........


for the crust:

digestive biscuits - 6
icing sugar - 1 tbsp
unsalted butter, melted - -5 tbsps
pinch of salt

cream cheese layer:
cream cheese, room temperature-  8 oz 
icing sugar - 1/2 cup
lemon juice - 4 drops (optional )
vanilla essence - 1/4 tsp
pinch of salt 

mixed berries puree:
mixed berries - 1/2 cup (I used frozen blueberries,strawberries, rasberries and blackberries)
coarse sugar - 1 and a half tbsps

  • Take the biscuits in a zip loc bag. Seal it and beat it with a rolling pin till they become fine crumbs.
  • Place the biscuit crumbs in a bowl. Mix in the icing sugar, salt and  melted butter till they feel like wet coarse sand.
  • Ease a big piece of baking paper into a 4 by 6 inch pan (so that it is easy to pull out from the pan after the cheesecake is frozen)
  • Place the biscuit crumb mixture in the pan and flatten and even out the surface using the back of a fork.
  • Freeze till you make the cheesecake layer.
  • Now to make the fruit puree, place the fruits in the blender or food processor and give it a good whizz till there are no bits and its completely smooth.
  • Pass the puree through a thin mesh/sieve. Now mix the coarse sugar with the puree and keep aside.
  • To make the cream cheese layer, whisk the cream cheese with a hand mixer till smooth. Add the icing sugar, lemon juice, vanilla and salt and whisk for a minute  till it all comes together.
  • Take the pan out of the freezer and put the cream cheese mixture on top of the biscuit layer and even it out.
  • Then pour the fruit puree over the cream cheese layer evenly.
  • Freeze atleast 2 hours 
  • When ready to cut, hold the baking paper from the side and pull out the cheesecake.
  • Using a sharp knife cut it into small pieces.
  • You could also follow the recipe till the cream cheese layer and then serve the chilled fruit puree separately in a bowl as a topping.
  • you can cut off the uneven edges and then cut into small pieces before serving for a neat look.


I tried these Ragi Dosas for the first time last week........and I've already made them twice! they have become our favourite. So healthy too. 

I personally love Rava Dosas. So when I saw this recipe on Hebbars Kitchen which uses both Ragi flour and Rava in equal proportions, I immediately knew this recipe will be a keeper. They were so crispy and tasty with the ginger and onions.....smack! Can you believe its healthy???...........LOL!


ragi flour - 1/2 cup
rice flour - 1/4 cup
semolina/ rava - 1/2 cup
yoghurt - 1/4 cup ( see notes below)
ginger, grated - 1 tsp
green chilli, chopped - 1 
cumin - 1/2 tsp
curry leaves - 8
water - 1 and 3/4 cups
salt to taste
asafoetida - 1/4 tsp
whole pepper - 1/2 tsp (optional)
oil for making the dosas

onions, chopped - 1/2

  • In a bowl, mix together the ragi flour, rice flour and semolina. Add in rest of the ingredients including the vinegar if using. (except the oil)
  • Using a hand whisk, mix it well and fast. There must be no lumps. The batter will be watery.
  • Let it rest for about 20  minutes.
  • Take the dosa pan/skillet/non stick pan and heat it. the pan must be very hot.
  • Scoop up the batter in a glass or ladle and pour it onto the skillet starting from the outside making your way inward (same technique as the rava dosa) Cook on low flame
  • There will be holes in the dosa. 
  • Drizzle some oil /ghee.
  • Once the dosa is cooked and becomes crisp, turn it over.
  • Cook for another minute and then fold and remove from the pan.
  • Serve hot with any chutney or sambar
  • If the yoghurt is not sour you can add 1/4 tsp vinegar to the batter.
  • If the yoghurt is sour then you can stick to the recipe .
  • do not let the batter sit outside for too long as it will become too sour (since we have added yoghurt)

This my entry for blogging marathon under the topic breakfast grains.
Check out what the other food bloggers are doing this blogging marathon #91



                       These overnight oats are probably done and dusted now. When this idea first came in, a few years ago it was religiously doing the rounds on everybody's instagram and facebook feeds. I'm not a very big fan of this to be frank, but it definitely works if you are one of those busy people who don't have time in the mornings to sit down to eat a good breakfast...........leave alone whip up a decent breakfast!!!!!!! 
                       Overnight oats are done and refrigerated the night before. it stays good for 5 days! So you can mix and match the toppings so you don't get bored! 

oats - 1/2 cup (I used quick cook oats. but any type of oats will do)
milk - 1 and 1/2 cup (see notes)
chia seeds - 4 tsps
ripe bananas - 2
cinnamon powder - 1 tsp
walnuts, chopped - 3 tbsps

  • Mash the bananas roughly if you prefer it chunky...... or smooth if you like it that way!
  • In a bowl mix the oats, milk, chia seeds, bananas, cinnamon powder and walnuts. 
  • Divide it into 2 jars. close and refrigerate overnight for breakfast the next day!
  • You can top with fresh fruit if you prefer just before you eat.

  • I used low fat milk for this recipe. but you can use any type of milk. almond tastes good too.
  • You can even use 3/4 cup milk and 3/4 cup yoghurt if you are a yoghurt person.

Sending this recipe to the blogging marathon under the topic 'breakfast grains'

check out what the other food bloggers are doing this blogging marathon #91


I've never made Idyappams at home thinking it will be a hard and tedious process. Since the time we've moved to Kuala Lumpur we've always bought from outside whenever we've felt like eating them. We've also bought Ragi Idyappams from the same shop. But they were always a very light shade of brown.....extremely pale!!!!!!!!!!and I just assumed that this was how they were supposed to look like....until I made my own. Mine were a rich, bright shade of brown. Man! nothing beats home cooked food right?

Let me brag about Ragi for a bit! Ragi also know as finger millet is a wonder grain. It is rich in fibre and also helps in weight loss. It is packed with calcium, good carbs, ammino acids and vitamin D. 
Ragi flour is prepared by crushing the dried grains, drying and then grinding them. It is more healthier if they are sprouted first before drying. Since Ragi is too small to be processed or polished its consumed in its purest form.
Ragi is loaded with calcium, helps controlling diabetes, reverts skin ageing, battles anemia, relaxes the body and helps in weight loss.

I'v learnt so much about Ragi that I'm definitely going to be using it on a day to day basis!
These Ragi Idyappams taste absolutely delicious eaten with just plain white/brown sugar and some grated coconut.... or it tastes amazing with some kurma. check out my Chicken Kurma recipe or if you are vegetarian then try out the Paneer Kurma.



Ragi flour - 1 cup
salt to taste
boiling water - less than 3/4 cup 

Equipments needed:
  • idli steamer or any steamer than can fit a flate plate inside.
  • idyappam plate as seen in the picture.

  • Mix the ragi flour and salt in a bowl.
  • Slowly add the boiling water and mix well with a spoon. Once its warm enough to handle, use your fingers just to get the dough together. No kneading is required.
  • Make sure to go slow with the water.  Add only what is required. The dough will be soft and smooth 
  • Take your idli steamer. Place water into the pot and place it on the stove to boil.
  • Take the idli plates and place a wet muslin cloth over it. keep it ready
  • Take your idyappam press and oil the insides.
  • Take some dough and roll it into an oblong shape (so it fits inside the press) with your hands. Then  place it into the idyappam press.Close and squeeze in a circular motion over the muslin cloth.
  • Place into the idli steamer and close and cook for about 8- 10 minutes till they are cooked and non - sticky
  • Repeat with the rest of the dough.

Made this recipe for the blogging marathon under the topic 'breakfast grains'.

check out what the other bloggers are cooking this Blogging marathon #91