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Quinoa Fried ' Rice '

         I guess the sleepy fairy has touched me again ,i went into a small sleep mode for a couple of days and i'm trying to be back with the same amount of energy i had a few days ago or even a bit extra.I have been trying to post this recipe since long, well not so much LONGGG but just Long!!Hubby have already fallen into the track of having Quinoa for a proper lunch, but its been only a few weeks that i have at least started trying out Quinoa for a meal.

I mostly pack lunch for him , so he insists on having Quinoa mostly , and i try being creative making changes and the end result would be Quinoa Pulao with variations.
This time even i wanted to try Quinoa for lunch but surely not in a Pulao way, so i opted and went ahead with the " Fried Rice Style ".It came out so good , and the taste was great, even my picky little eater was happy to taste some spoons of " Quinoa Fried Rice ".

My hubby dear is very keen on making me remind the Health benefits of Quinoa, so i try my best to include it to our meals at times. Earlier i have posted a Quinoa - Mushroom Cutlet . Now adays i include it in our diet my making a Mutli - Grain Dosa Batter , will share the recipe soon.

Quinoa Fried ' Rice '


1 cup Quinoa

1/2 Carrot ( chopped )
4 -5 Green Beans ( chopped )
1/2 Celery stalk ( chopped )
1/4 cup frozen Green Peas
3 tbsp chopped Onion
1 tsp Ginger - Garlic paste OR 1 inch Ginger piece ( chopped ) +3 cloves Garlic ( chopped )
2 Eggs ( well beaten adding salt to taste )

2 tsp Soya Sauce ( adjust to taste )
1/2 tsp Sriracha Sauce or any Chili sauce ( adjust to taste )
1/2 tsp Pepper


Cook Quinoa following the package instructions OR
Thoroughly wash Quinoa with water and drain. Measure 1 1/2 cups of water + 1/4 tsp Salt in a saucepan and add in the cleaned Quinoa and stir it. Cook on high until it bubbles up and foams for about 3 mins or so.
Lower the heat to medium to low and cook covered , until all the water absorbed and Quinoa cooked. Do not stir it with a spoon , just fluff it up with a fork and let to cool completely.

Heat oil in a Kadai , and scramble the eggs and set aside.
In the same Kadai, heat oil and add in Ginger- Garlic paste OR chopped Ginger and Garlic and saute for a min. Add in Onions and saute + Carrots + Green Beans + Celery; saute for 2 -3 mins.
Now add the cooked and cooled Quinoa + the sauces + pepper and mix thoroughly.
Check for salt and add in chopped spring onions + scrambled eggs and mix well.
Serve hot.

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Spiced up Shallots

            We are early bird diners , i meant we are done with our dinner almost by 7 o'clock in the evening. So, we rarely get a chance to munch on evening snacks , but when we do its a full fledged ones. On our routine grocery purchase days i usually tend to avoid munchies for us , but just grabs on the little ones share. Adya loves to have something something or the other , but its CAKE first on the demand list.
As its been a while we all three had a evening snack , i was all in for some sweet - spicy taste.
Soft and sweet - Sweet Potatoes served with Spiced up Shallots .

 This has been the best Combo ever known to me , it was the best evening snack to fill your tummy with some hot Tea.
It can be a bit filling at times , but i am sure no one can just stop by tasting just one.
We had big spoons of shallots on the potatoes and loved the burst of flavours, even adya was happily dipping in her spiced shallot and enjoyed her piece !!
These are some of my Grand Ma's special serves , and i adore it the most when made by her.

Spiced up Shallots

10 - 15 Shallots sliced
1 tsp Red chili powder ( adjust accordingly )
2 -3 tbsp Coconut oil

Clean , wash and slice the shallots very thin and put it in a bowl.
Add in chili powder , salt and oil, and mix it well with the back of a spoon or a motar & pestle or just use your clean HANDS , it works best.
Serve with Cooked Sweet Potatoes.

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Mushroom - Potato Coconut milk Curry

I mostly try to stick on the same recipe procedure but makes changes with the veggies i am using. I recently was left with nothing but some potatoes , mushrooms and lady fingers. For the usual cook in me i would have made some Moru Curry / Buttermilk Curry + a Potato Fry or a Mushroom Fry to go with Rice for our lunch menu. But the unusual cook in me woke up  to try out the Kerala Potato Masala Curry adding in some Mushrooms. And i must say , i was happy with the result and was pretty glad that i tried it out.

We are huge Mushroom lovers, most of the times we have a big pack of White or Cremini Mushrooms stocked in my refrigerator. Its kind of easy to make something with mushrooms , for evening dinners , right ??
So , how did all of your weekend go ?? We had an absolute blast with our friends , and little girl was so excited to play with her friends.

Mushroom - Potato Coconut milk Curry

8 - 9 Mushrooms ( cubed )
1 medium Potato ( cubed )
1 small Onion ( cubed )
1 inch piece Ginger ( chopped )
1  Coconut milk ( thick , i used canned milk + 1 cup water )
Curry Leaves
Salt to Taste

Masalas :
1 tsp Red Chili powder
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder

For Tempering:
1/2 tsp Mustard seeds
2 Dry Red Chili ( broken into pieces )
few Curry Leaves

Heat oil in a Kadai and add in chopped ginger + onions and saute until just translucent.
Add in Chili powder + Coriander powder + Turmeric powder and saute for a few mins.
Add in the Potatoes and saute again, add salt + pour in a cup of water and let it cook.
Once cooked and without any water left , add in the mushrooms and saute until done.
Pour in Coconut milk,do not let it boil , just simmer it for a few mins on low heat, and take it off.
Heat oil in a small Kadai , pop mustard seeds + red chili + curry leaves , and pour it over the prepared gravy..
Serve hot with Rice / Roti

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Eggless Banana Cake - Vegan

                   Its Holiday season again ;  so, how is your holiday going to be ?? Most of you must be busy planning into something or the other  , may be busy baking and evening preparing for your full fledged feast with friends right?  We are too in the process of planning but not yet got into a decision.

I wanted to share something which got to obtain a very special place at our dining table recently. I still buy bananas , and i do not wait until my bananas turn super ripe but , it just gets to be so. And as i do not usually waste the super ripe bananas, i search on different ways to include it in our food , without making anyone know that there is a overripe banana in what they eat.
This Egg less Banana Cake turns out to be so good and super soft , its so easy to prepare too. Now i really do wait for my bananas to turn over ripe soon. This cake turned out to be the favorite one for my friend's little boy who hates bananas :)

I do have another cake recipes baked with over ripe bananas Moist Chocolate Banana Cake  & Banana Walnut Cake

Eggless Banana Cake - Vegan

3/4 cup All purpose flour / Maida
6 tbsp Sugar / Brown Sugar
1/2 tsp Baking powder
1/4 tsp Baking Soda
1/8 tsp Salt

3 Bananas pureed
1/4 cup Vegetable Oil
1/2 tsp Vanilla essence

Pre - heat oven to 350F and line your cup cake pan with liners , or use any round cake pan.
With a whisk mix the dry ingredients together until well combined.
In another bowl mix together all the wet ingredients.
Slowly add in the flour to the wet mixture and fold until the batter shows no trace of flour.
Do not over mix the batter.
Pour the batter into the prepared cake pan, and bake for 20 - 25 mins or till a toothpick inserted comes out clean.
Let the cake cool and serve.

Recipe Source : Indian Cuisine

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Semiya Payasam / Vermicelli Kheer

               Most of the time we forget to do the simplest things in life which gives us the most happiness. Never did i know that having the sweetest little girl in my life would change it for the most wonderful phase. But yes, at her age 3 , its getting hard handling her  do's and dont's , her tantrums, her way of trying to be independent ,everything does set my blood pressure to a higher level, but a hug or a smile she gives me just gets me back to the most happiest situation.

She is super hyper , in a way i do complain it.. but only in a positive way.
While taking her back from school, Cuppy Cake would make a visit to her friend's house who lives just next to her school. So one day they had some Vermicelli Kheer / Semiya Payasam all ready for us, and Adya was filling her tummy with the payasam , and totally skipped her lunch on that day. Never did i know she was so fond of payasam . So after a few weeks i made it again for her.
Its rare that i make payasam , other than a festive day or so, but may be i'll need to make it often now.

Semiya Payasam / Vermicelli Kheer

1 cup Semiya / Verimiceli
1/2 tsp Ghee

1 cup Sugar
1 1/2 cups Milk + 1 cup Water ( i used full fat milk , so added water )
2 -3 Cardamom ( crushed )

1/2 tsp Ghee
few Cashews
few Raisins


Heat ghee in a kadai and roast the vermicili until it turns golden brown.
Once it turns colour to golden take off from heat and set aside until needed.

In a very clean vessel heat milk at medium to high heat , once it starts boiling add sugar to it and reduce the heat to medium, keep stirring all the while.
Add in the vermicelli and let it cook thoroughly, and keep stirring in between.
Add in the crushed cardamom and mix well.
Once done, check for sugar and add milk or water as needed.
Heat ghee in a small pan and fry cashews and raisins, and add it to the payasam / kheer.
Serve hot or chilled.

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Masala Dosa

Breakfast is the most important meal of the day, but most of us try skipping it , or make it the lightest one giving it lest importance. During college days i used to have a hard time to finish off my breakfast , but now i try my best to fill my tummy with the most important meal of all.
If you have been following my previous posts ,you might have got to know that we do not take cornflakes for breakfast. Well i am not offending anyone or any particular brand for that matter , but we do not like cornflakes.

Well Dosa and Idly are pretty common in our household, but still its not so common that i make Masala Dosa. As kids when our family went to dine out at a Vegetarian restaurant Masala Dosa was the only thing that i used to order, but i never got satified with the taste ,other than the Masala Dosas mom made. Every mom makes her dishes special with a so many extra pinches of love , and may be thats why i loveee her Masala Dosas, she used to serve me hot hot Masala Dosa right from the Dosa tawa. Nowadays its my turn that i serve my little lady love with some hot yummy Masala Dosa, and she lovesss it.

Well, i really do not need to say anything about this wonderful food which is perfect for any season and even any time of the day too.

Masala Dosa for Breakfast !!!

Dosa Batter 4 - 5 cups ( diluted with enough water and salt, to a pouring consistency )

For the Masala :
3 - 4  Potatoes  ( boiled , peeled )
1 big Onion ( sliced )
2 Green chilies ( slit )
5 -6 Garlic cloves ( chopped )
1 " inch Ginger piece ( chopped )
1/2 tsp Turmeric powder
Curry leaves 4 -5  ( torn )
1/2 tsp Mustard seeds

Break the potatoes into small and medium pieces , do not smash it all.
Heat oil in a Kadai and pop mustard seed, add in the  Curry leaves + Green chili + Ginger + garlic , and saute for a min.
Add in the Onions and saute until it turns translucent and JUST soft.
Add in the turmeric powder  + potatoes and just about 1/4 cup water and mix well.
Keep it aside.


Heat a Dosa Tawa / Pan to medium heat,  and pour in a ladle full of batter in the middle.
Spread the batter on the pan by a circular way, drizzle some oil on top.
When the dosa gets cooked , lay 1tbsp - 2tbsp of Masala in the middle of the dosa , in a straight line.
Cover the dosa in half and slightly press the sides of the dosa to seal it.
Flip it on the sides and cook it again for 15 sec on each side, and serve.
I served it with Kerala Coconut Chutney and Spicy Tomato - Garlic Chutney.

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Kesar Mango Kulfi

             I have never had kulfi while back in India, well i was so picky then that i have not tasted so many dishes or desserts for that matter. But a few years back i got to know what i have been missing all these years just trying to be picky, but lucky me; i tasted a store bought one at my friends house, and then on i started loving it.  I found the ever perfect super easy recipe for a Kulfi. Summer is just brightening each and every day with an ice cream / a falooda and right now its a Kulfi at our home.

I adjusted a few things to make the Kulfi  the way we love it. I have been making this ever since i found this recipe at Show me the Curry, and more over so many friends of mine have tried it too.
And now, i thought i should be posting this on my blog, and what better time would it be , other than a Summer Season.

Right now , little cuppy cake and mommy is having a great ' daughter - mommy ' time just after our lunch , sitting on our couch enjoying our very own Super Easy Home - made  Kulfis !!

Kesar Mango Kulfi
Serves : 20 small plastic cups

2 1/2 cups Mango pulp ( i used the canned one )
14 oz can Sweetened Condensed Milk ( i just used 1/2 can )
12 oz can Evaporated Milk
Saffron 2 pinches
1/2 cup Pistachios ( soaked for 10 mins and skin removed )

8 oz Cool Whip Topping
1 1/2 cup Heavy Whipping Cream


In a blender, blend together Mango pulp + Condensed Milk + Evaporated Milk + Saffron + pistachios  until slight grainy.
Now mix it with whip topping + heavy whipping cream until well combined.
Pour it into plastic cups / moulds / i used dixie style plastic cups , cover the cup with an aluminium foil,  and insert a popsicle stick / wooden skewer in the middle and freeze it until well set.

Notes :  I used Fat Free condensed milk and Fat Free Evaporated Milk.

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