Vegetable soup

This weekend was super packed but very much satisfying as we checked quite a few items from ever growing To do list. I will write about it some other day.

Sunday calls for food post and I will stick on to that.

A dish that I prepared in a jiffy during winter break when Adi was repeatedly saying how nice would it be to have a hot soup to pacify her bothering throat.

Quick look at Internet for recipe ideas was not very promising as there was no celery or vegetable/chicken broth or soup seasoning mix at home. Still went ahead with the making of soup and got double thumbs up from Adi. It was one the rarest evening when she praised the dish I made to no end. She went on and on and on to only make me fly high, higher and highest 🙂

I looked up Internet but made my own version.

Cook time: 15 mins

Onion – 1
Tomato (Optional)
Carrots – 2
Butter – 2 tbsp
Flour (all purpose) – 2 tbsp
Italian all in one seasoning
Garlic powder (Optional)
Parsley flakes (Optional)
Macaroni pasta – 1 cup
Black pepper powder – to taste
Ginger – grated (small piece)
Salt – to taste


    1. Cook pasta in a separate bowl with required amount of water and keep it aside (don’t drain the water)
    2. Heat a pot, add 2tbsp butter
    3. Saute onion, tomato (optional), carrots (add oil or more butter if butter is not enough)
    4. Add Italian seasoning, garlic powder, black pepper, salt and cook the veggies well (you can add more veggies of your choice)
    5.  Add cooked pasta along with the water
    6. Make a paste with flour/water and pour it into the cooking pot (this will give thick consistency to the soup)
    7. Allow it to boil till everything blends together and you get soup consistency.
    8. Add crushed parsley flakes, grated ginger and switch off stove in few mins.
    9. Ready to serve

P.S: You can also add cooked kidney beans.

veg soup


Beetroot paratha

Sunday calls for a food post. I have been managing cooking all by myself at the new place as getting a help is both time consuming and a hole in the pocket in current circumstances. In the old neighborhood I used to call an aunty over the weekend to cook few veg curries and use them for the following week lunch box for myself and M.

Now that I have to spend time in kitchen, I decided to try some new ideas. The family seem to like some of it and that is more than enough for me.

Of that, beetroot paratha was accepted as an okay dish by the kids but the challenge is to maintain the same taste. A small change in measurement or miss an ingredient it tastes weird and kids refuse to eat. Its hard to get food appreciation from Adi. Out of almost 20 dishes that I cook she will appreciate 2 dishes and that too depends on the taste. LHB can be fed anything as long as the idiot box is on. Sighh!!!!

I learned this recipe from Hebbar’s kitchen. I tried the same with Spinach and coriander and that came out good too.

Beetroot – 2 small/1 medium
Ginger – 1 inch
Green chillies – 4 or 5
Garam masala – 1 teaspoon
Salt – to taste

1. Saute green chillies, grated ginger and grated beetroot in oil.
2. Add little water and salt and cook it for few minutes.
3. Cool down the mixture and make a puree in mixer.
4. Take 2/3 cups of wheat flour, add garam masala, little oil, salt and the puree.
5. Knead the mix into chapathi dough consistency.
6. Roll it into parathas and cook in stove top.
7. Spread a little ghee on both sides to keep them soft.

Note – You can also fold the parathas and roll to make layers.

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Thanksgiving – 2019

Better late than never has become the motto of this blog. Recording Thanksgiving 2019 in my very own little space for posterity sake.

A friend family spent thanksgiving with us. They stayed with us for a night and we cooked a storm for thanksgiving spread. The friend wanted to try turkey roast but we settled on chicken. It didn’t come out perfect, not everyone liked it but I would say it turned out decent enough for first attempt.


From left to right:

Lasagna (I burned it little in broil mode) – Adi’s and friend’s daughters made this
Corn muffin
Baked cauliflower in white sauce
Challah bread – Adi brushed the bread with garlic/butter and baked it
Mutton fry
Biriyani (leftover)
Chicken roast pan dripping gravy
White rice
Whole chicken roast
Moong dal Kosambari (garnished with pomegranate)
Ghee rice
Stuffing mix with onions and celery

We started cooking the feast at about 1pm after a heavy breakfast and had dinner at 6:30pm. Each of us shared what we are thankful for before the meal and had a great chat at the table.

I am thankful for too many things to count. Family’s good health, kids, safety, friends, job, extended family and many more. It is a wonderful life and let’s be thankful for all that is offered to us every single day.

Happy thanksgiving to all my readers!


Happy pongal-2019

அணைவருக்கும் இனிய பொங்கல் திருநாள் நல்வாழ்த்துக்கள்!

Happy pongal to all my lovely readers!


My 3 hours of labor:
Sweet pongal – check
Ven pongal – check
7 kari kootu – check
Mini medu vada (I tried normal vada but the batter consistency was messed up and I couldn’t make the donut hole so made then as mini vada’s)

New additions this year – banana leaf, sugarcane and breaking of whole coconut while praying. Usually, head of the family does coconut breaking and we wait to drink the coconut water.

Started with preparation around 6pm after work and we prayed only around 9pm. I forgot to do the rangoli!!! My head spins by just looking at the after storm kitchen!! It has to wait till tomorrow.

Just when I sat down, Adi asked if I can test her on vocabulary. The only academic help that I do to her is to question her on synonyms and antonyms for vocabulary test. It will mostly be like a rapid fire round. I have to say the synonym/antonym and she has to say the original word! We make a note of all the wrong ones and she uses that list for revision before the test. Glad to be of some help to her!

MY eyelids are refusing to stay open but how can I miss to post!

//Copying below from last year’s pongal post. Guess I will copy this every year as every single word in this will hold true forever and ever

Pongal brings back so much of childhood memories. I am glad to have recorded it all in this blog. My paternal grandpa, my village, home full of elders, relatives visiting every other minute, coffee/tea boiling non stop, pongal cooking in front yard on new mud pot with turmeric plant wrapped around it, mango leaves thoranam, chithappas, periyappas, anna, akka, mama, maami.

Paal pongiyachaaa?? heard one thousand times in this day, endless eating of farm cut fresh sugarcane. I am glad to have experienced and lived a rich childhood.

Once again, a very happy pongal to you all !!

Kothu chapathi

Sunday calls for a food post as most of the day is spent in the kitchen. We have become dosa monsters in recent times as a family. Its one of our favorite and quality family time to sit together and savor the hot crispy dosas that are either dished out by me or M.. Today morning breakfast was one such time when we had egg dosa, masala dosa and chutney dosa. However, the main side dish was missing. Idli molaga podi. M and I missed it terribly for the last dosa!!

So, today the kitchen dished out
Idli molaga podi
Red chutney
Drumstick leaves sambar
Chicken fry

What the title is irrelevant to the content? Ha I started the post to record about Adi’s recent favorite lunch box dish and as it is always the case, started writing about today once the fingers touched the keypad.. So typical me 🙂

So, one day Adi unusually called me on her way back from school and asked, Amma what have you done? What did you even pack for my lunch today? I was at work and million thoughts were crossing mind. Oh my, did I pack a worse food again? Did I make her starve? How can I do this? et all..

I gathered all my courage and asked “Was it too bad pappa?”, “Did you instead buy lunch from school?”

She replied What?It was too good amma. Too good that even my friends tasted it and wanted to know what it is. This is the best lunch that you have ever packed for me. Can you pack the same for my lunch every single day forever and ever? A big sigh of relief on my end!!

Thanks to Sri for this awesome recipe. I saw this dish posted in her blog one night and instantly decided to try it for next day’s lunch box. I altered the recipe to the taste of our home.

Sorry for a bad picture.

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Chapathi – 5 or 6 (cut into small pieces)
Onion – 1
Ginger garlic paste
Cut veggies (carrots, potatoes, green beans, cabbage or any other veggie of your choice)
Chilli/masala powder – 1 spoon
Garam masala powder – little
Turmeric powder – little

Heat oil in a wide pan
Add fennel seeds, curry leaves
Add onion, saute till it gets translucent
Add ginger garlic paste
Add masala powder, garam masala powder, turmeric powder, salt
Add the veggies and saute till they are well cooked
Add the chapathi cut pieces and mix well
Don’t add water and cook till it turns slightly roasted/crispy

Happy Vinayakar Chathurthi 2018

Its almost going to strike 12am and I woke up at 4:30am today. Still just couldn’t go to bed without publishing this post.

Please accept my sincere apologies for not replying to all your lovely comments and wishes in earlier post. I will get to them very soon.

Happy Vinayakar Chathurthi to all my readers.

Thanks to Amma for making the Kozhukattai and sundal so I could focus on making of Ganesha. Adi the high schooler is already busy so I made this Ganesha.

Inspired from me, LHB made this Ganesha and decorated almost same as mine 🙂 To me it looked like a pillayar resting with his hand as support to his head on the right and stretching his legs to the left 🙂 And I have no idea what he drew on that paper. Will ask him tomorrow morning. The kids were off to sleep before I returned from Adi’s back to school night. Oh that deserves a separate post 🙂

The little boy’s tantrums has definitely come to a control with parent’s presence. Big thanks to them.

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Today’s lunch

Kathirikkai Chinna vengaya Sambar
Cabbage carrot poriyal
Vazhapoo thuvattal
Sorakkai kootu
Pudalangai poriyal

Yes, I am at Amma’s home 🙂

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Today – Day 85

Today has been a kitchen day!

Happy quotient is all kitchen tasks done and reached the daily target steps

Sad quotient is state of body and mind. Tieeerrrdddd!!!!

Items dished out from Ani’s kitchen today:

Rajma masala
Manathakkali vatha kuzhambu
Fish kuzhambu
White rice
Ghee making
Butter making
Paneer making
Idli batter prep
Onion pakoda

I am done for two weeks!!!

Ulundu kali – Day 81/30

A good food always gives happiness. I love this traditional dish but never made it. This was my first attempt few months ago and it came out pretty well.

Ulundu Kali (Urad dal Halwa) – It is told that this is very good for ladies.

Steps with pictures:


Dry roast whole urad dal – 1 cup


Dry roast raw rice – 1/4 cup


Palm jaggery (Karupatti) – as needed. Dissolve in boiling water. No consistency


Grind roasted urad dal, rice, mix them with jaggery syrup


Mix well


Warm up few spoons of gingly oil in a kadai, pour the mix


Stir continuously until it comes together and is well cooked


Make into balls while its medium hot. Optional is to roll it in roasted mixed nuts mix

This can be stored in air tight container for few days.