A big shout for Srivalli - Happy Birthday!!!!

Eggless Chocolate Atta Mugcake

I am sure all of you are familiar with Srivalli who blogs at Spicing your Life and Cooking 4 All Seasons. She is also the brain behind our BM family.

To celebrate her birthday all the members of our BM family who are spread across the globe decided that we should all pick a recipe from her blogs and recreate it, post and publish on her birthday as a surprise. I believe that this group gesture will multiply the effect of good wishes we intend showering on her. 

Tons of good wishes to the Birthday Girl!!


Eggless Chocolate Atta Mugcake

Recipe Source here
Ingredients - 

Wheat Flour 4 Tbsp
Sugar 4 Tbsp
Cocoa Powder 3 Tbsp (I would reduce it to 1 Tbsp)
Baking Powder 1/4 tsp
Baking Soda a pinch
Yogurt / Curds 3-4 Tbsp
Olive Oil 2 Tbsp
Hot Water 1 Tbsp


Eggless Chocolate Atta Mugcake
Here is the party platter (Cheese Sticks, Vegetable Stuffed bun, mug cake with ice cream)
Method Of Preparation -


Whisk all the dry ingredients in a mixing bowl. Add in the wet ingredients and gently mix to get a smooth batter.

Grease 2 coffee mugs and divide the batter equally into the mugs.

Microwave for a minute. Check for doneness and microwave again in 30 second intervals. I put both the mugs at the same time and they were both done in 2 1/2 minutes.

Serve it warm with ice cream for a perfect balance of taste and temperature!





Preparation Time 10 min
Makes 2 mug cakes

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Roasted Poha Laddu

Week 4 Day 3 of BM #61 -

For the last day of my bookmarked recipes, check out this super easy and delicious laddus ideal for offering it to the Almighty.

Recipe Source here
Ingredients - 

Poha/Atukulu (thick) 3/4 cup
Ghee 1 tsp
Jaggery, grated 3 Tbsp
Coconut, fresh and grated 2 Tbsp
Cardamom Powder 1/4 tsp
Roasted Cashews,chopped few


Roasted Poha Laddu

Method Of Preparation -


Wash and dry the poha on a clean kitchen towel.

After the poha dries up , roast it in a teaspoon of ghee until they are crisp.

Pulse the roasted poha, grated jaggery, grated coconut and cardamom powder in a mixer/grinder until the whole mass is moist and ground up.

Mix in the roasted cashews to the mixture and roll about 2 teaspoons of the mixture into a laddu and set aside.

They stay fresh for a couple days. (But we finished them in a day).



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 10 min (Excluding the washing and drying time)
Makes 8-9 bite size laddus

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Mixed Fruit Jam

Week 4 Day 2 of BM #61 - 

Back when I was a child, my mom attended a workshop where she learned to make jams, preserves and the like. She was dishing them out every so often. So when it was my turn to make them at home, she just gave me a broad idea and asked me to try it out. 

But when I looked up online, most of them asked for pectin. I wanted to make it all natural and so digged a little deeper. I then came across that addition of citrus peels is a good way to substitute pectin.

My family loved the home made jam and I am going to make more this summer. I used the fruits I had on hand and they blended in quite well.


Mixed Fruit Jam

Recipe Source amma
Ingredients - 

Papaya, ripe, chopped 3 cups
Plums 2, pitted and chopped
Banana, 1 medium
Apple, peeled, cored and chopped 1 cup
Sugar 2 cups
Lemon Juice 1 Tbsp
Lemon Zest 1 tsp


Mixed Fruit Jam

Method Of Preparation -


Coarsely blend the fruits along with lemon juice and zest. I had about 5 cups of puree.

In a flat bottomed but deep non stick pan, pour the puree and add sugar and cook in medium heat.

Be careful as there will be lots and lots of hot splatters. I partially covered the pot for about 45 minutes and mixed occasionally. (But still ended up with a burn blister :(()

When the splatters almost die down, It is most likely that the jam is ready. The jam should come together as a coherent mass and should be a little firm.

Remove and transfer into a glass jar after it is slightly cool.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 55 minutes
Makes about 2 cups

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Zucchini Soup

Week 4 Day 1 of BM #61 - 

This week I shall try to clear some of the bookmarks from my folder. As soon as I saw Zucchini soup at Varada's space, I immediately noted it down and tried it the very next day. But I think I changed a few things to suit our taste buds.

I have also tried blending all the ingredients in a vitamix blender and used the soups option. I later let it simmer on the stove top for about 5-7 minutes and it was ready to be served.

Recipe Source here
Ingredients - 

Onions, chopped 1/2 cup
Tomato Paste 1/2 tsp (Optional)
Zucchini, chopped 1 cup
Vegetable Broth / Water 3 cups
Garlic 2 pods
Cloves 2-3
Cardamom seeds a pinch
Roasted Cashews 5-6
Coriander leaves / Cilantro few
Salt, Pepper and Lemon/Lime Juice as needed
Seasoning (Oil 1 tsp, Coriander seeds 1 tsp, Cumin Seeds 1/2 tsp)


Zucchini Soup

Method Of Preparation -


In a heated pan, add oil and the coriander seeds, cumin seeds. After a few seconds, add the sliced garlic and fry for a few seconds. 

Add the cloves and cardamom and fry for a few seconds.

Add chopped onion and saute until the raw smell disappears.

Add tomato paste, zucchini and water. Sprinkle Salt and Pepper as per taste.

Let it boil and remove from heat.

After it is slightly cool, blend it adding a few cashews and cilantro.

Let it simmer again if needed.

Squeeze some lemon juice and serve with croutons.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 15 min
Serves 3

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Suran Ki Sabji

Week 3 Day 3 of BM #61 - 

Check out this dish which is apparently made during Diwali in some communities.
I used the soups option in the Vitamix blender to make the process of cooking the gravy and found that the gravy gets a creamy texture and enhances the look and feel of the gravy. So needless to say I have started using this blender for all the gravies :). 


Suran Ki Sabji

Recipe Source here
Ingredients - 

Suran / Kandagadda / yam peeled, cubed 1 1/2 cups [I used the frozen pack]
Salt and Turmeric as needed
Milk /Cream 3 Tbsp [Optional]
Oil to deep/shallow fry Suran [I opted to shallow fry]
Seasoning (Oil 1 tsp, Cumin seeds 1/2 tsp)
For the Gravy - 
Onion, chopped 1/2 cup
Tomato chopped 1 1/2 cups
Ginger 1 inch piece
Garlic 2 Cloves
Coriander seeds or powder 1 tsp
Cumin Seeds or powder 1 tsp
Cinnamon 1 inch piece
Black Cardamom 3-4 seeds
Cloves 2-3
Red Chilies 2-3


Suran Ki Sabji

Method Of Preparation -


In a pan shallow fry the thawed/ boiled suran until they are all evenly golden brown. Remove and set aside.

Powder cinnamon, cloves, black cardamom and red chilies and set aside.

In the same pan, add 1 teaspoon of oil and add cumin seeds. After they crackle, add onions, ginger and garlic and saute until they are translucent.

Add the tomatoes and let them cook well.

Remove the simmering mixture and blend them until smooth.

Pour the puree back into the heated pan. Add the powdered spices, salt and turmeric and let it simmer until the oil oozes out.

Transfer the shallow fried suran into the simmering gravy.

Adjust the flavors as needed. I added a little milk for extra creaminess.

Remove and serve hot with Roti/Rice.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 
Serves/Makes

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Posted by Harini R on Friday, February 19, 2016

Aloo Sabji with Green Chutney

Week 3 Day 2 of BM #61 - 

For most of us, Root vegetables always include potatoes. So I couldn't resist posting this simple Aloo sabji which comes in handy when in a hurry.

I used store bought green chutney but it can be made at home as well.

Ingredients - 

Potatoes 2-3 big ones
Onion chopped 1/2 cup
Ginger-Garlic Paste 1 tsp (Optional)
Green Chutney 1 Tbsp
Green chili chopped as needed(Optional)
Salt, Turmeric as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Cumin Seeds 1/4 tsp

Aloo Sabji with Green Chutney

Method Of Preparation -


Wash, peel and chop the potatoes. Boil them until tender.

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are golden brown, add the onions and saute them until they are translucent.

Add ginger garlic paste and green chilies if using. Toss the boiled potatoes. Sprinkle turmeric and salt and add the green chutney to taste.

Sprinkle as much water as needed to make a mushy sabji.

Serve it with Puri/Roti and enjoy.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 20 min
Serves 3-4

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Posted by Harini R on Thursday, February 18, 2016

Instant Garlic Pickle

Week 3 Day 1 of BM #61 - 

This week, I shall showcase recipes using root vegetables. These kind of instant pickles are life savers sometimes. When there is a demand for some spicy pickle at the dinner table, I am sure the garlic lovers will appreciate this pickle. It is easy to put together in a few minutes notice.

Recipe Source Mallika
Ingredients - 

Garlic cloves handful
Oil 1 Tbsp
Turmeric 1/4 tsp
Mustard Powder 1/2 tsp
Fenugreek Powder 1/4 tsp
Salt and Red Chili Powder as needed
Lime/Lemon Juice 2-3 tsp (or as needed)


Instant Garlic Pickle

Method Of Preparation -


Slice the garlic cloves into a match stick width. [Relevant to the giant garlic cloves we get here. :)]

In a pan, heat oil and saute the garlic cloves until they are translucent. Take care so they do not brown.

Remove from heat and allow to cool.

Sprinkle turmeric, mustard powder, fenugreek powder, salt and red chili powder.

Mix well and let the flavors blend in.

Squeeze in the lime/lemon juice and mix well.

Set aside for a few minutes. Adjust the flavors if needed and serve it with steaming hot rice.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 15 min
Makes 1/4 cup

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Posted by Harini R on Wednesday, February 17, 2016

Kala Chana - Zucchini Sabji

Week 2 Day 3 of BM #61 -

Here is a simple combination of kala chana and zucchini which can be made in under 20 minutes if boiled chana is on hand. I had to improvise this as I needed to increase the quantity of the sabji :). 

A sample menu of my typical lunch..French Cut Beans Curry, Kala Chana - Zucchini Curry, Roti, Rice and Yogurt. 

Ingredients - 

Kala Chana  soaked over night and boiled 1 cup
Onion chopped 1/2 cup
Zucchini grated 1 cup
Tomato chopped 1/2 cup
Tomato Paste 1 tsp
Turmeric 1/4 tsp
Ginger-Garlic-Green Chili Paste as needed
Dhania Powder 1 tsp
Salt as needed
Garam masala 1/2 tspSeasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)


Kala Chana - Zucchini Sabji

Method Of Preparation -


In a heated pan, add oil and cumin seeds.

After the cumin seeds crackle, fry the onions until they are translucent. Add in the ginger-garlic-green chili paste. Fry for a few minutes and add tomato and tomato paste along with 1/4 cup of water.

Sprinkle turmeric and dhania powder. Let the mixture cook for a few minutes. 

Add the grated zucchini, cover and let it cook until tender.

Add the boiled kala chana and adequate salt.

Cover and let it simmer for a few minutes.

Remove and serve it with Roti/Rice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 30 min
Serves 3-4

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Bhagara Baingan

Week 2 Day 2 of BM #61 - 

My husband recently realized that he loves this gravy curry when he tasted it at a party. I had stopped getting eggplants from the market as some of them were irritating my skin even if I chop them. 

But looking at the enthusiasm of my husband, I decided that I would wear gloves and try it out once at home for his satisfaction. But in the end, the gloves didn't work for me and with minimal contact and negligible irritation to my skin, I managed to make this curry to the utter delight of the husband. 

I was unable to take the pictures in day light but I am sure I am going to make this again and again and would definitely update the pictures.

Recipe Source Vahchef
Ingredients - 

Eggplants small sized 6-8
Oil to fry the eggplants 1/4 cup or more
Onion, finely chopped 1/2 cup
Ginger-Garlic-Green Chili Paste as needed
Turmeric 1/4 tsp
Tamarind juice as needed
Coriander Powder 1 tsp
Cumin Powder 1 tsp
Jaggery Powdered 1 tsp
Salt as needed
Seasoning (Oil 2 Tbsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp)
To be roasted -
Peanuts, roasted 1 cup
Sesame seeds 3 Tbsp
Coconut Powder 3 Tbsp
Cinnamon 1 inch
Cloves 3-4 
Cardamom seeds from 1 pod


Bhagara Baingan

Method Of Preparation -


Wash the eggplants and dry with a clean dish towel. Keeping the stem portion intact, make an 'X' slit on the opposite side but not separating the stem.

In a wok/kadai add oil and slowly slide the eggplants and fry them until they are about 75% done. Remove onto paper towels to drain the excess oil.


Make a fine paste of the ingredients listed under 'To be roasted' adding as much water as needed.

In the same wok/kadai, heat oil and add mustard seeds and cumin seeds. After they pop, add the ginger-garlic-green chili paste and fry for a few seconds. 

Toss the onions into the pan and fry them until they turn golden brown.

Pour the paste into the onion mixture.

Sprinkle coriander powder, cumin powder, turmeric and about 2-3 cups of water to make a runny gravy.

Let it simmer until the oil floats on top.

Slide the fried eggplants into the gravy and add salt, jaggery and tamarind juice. Adjust as per taste.

Cover and let the eggplants absorb all the flavors.

After the eggplants are completely cooked through, remove from heat and serve it either with Rice/Pulao or Roti.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 1 hour
Serves 5-6

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Methi Paneer Pulao

Week 2 Day 1 of BM #61 - 

This week I shall showcase some meal ideas which are popular at home. Here is a simple one pot meal which is great for the lunch box or a lazy weekend.

Ingredients - 

Basmati Rice 2 cups
Methi leaves 2 cups, finely chopped
Mixed Vegetables (I used frozen and thawed) 1/2 cup
Paneer, cubed 1 cup
Ginger, grated 1 inch piece, Garlic, grated 2 cloves
Coriander-Mint Chutney 1 Tbsp (I used store bought)
Seasoning (Ghee 2 Tbsp, Jeera 1 tsp, Cloves 4-5 , Cinnamon 2 inch piece, Cardamom 2 pods, Star Anise 1 piece)
Salt and Garam Masala as needed
Fried Onion and Roasted Cashews for garnish
Lemon Juice 2 tsp (if required)


Methi Paneer Pulao

Method Of Preparation - 

Soak paneer cubes in hot water for a few minutes and set aside. 

In a heated wok/kadai, add ghee and the rest of the seasoning. After the cumin seeds(jeera) start browning, add the grated ginger and garlic. 

Add the chopped methi leaves and the mixed vegetables. Saute for a couple of minutes.

Drain the soaked paneer and add it to the vegetables. Add the coriander-mint chutney, salt (sufficient just for the vegetables) and Garam Masala.

Add the washed and drained Basmati rice and saute for a couple minutes.

Remove from fire and transfer the contents into an electric rice cooker adding 3 1/2 cups of water and adequate salt. [This is optional if cooking in the wok/kadai itself is your preference.]

Transfer into a serving bowl and enjoy with a gravy or raitha of your choice.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 50 min
Serves 4-5

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Coriander-Cumin-Fennel Tea

Week 1 Day 3 of BM #61 - 

I read up a lot of material for this week's theme of medicinal teas which I opted. And it has brought home a simple fact, that the everyday spices which we use in our kitchen are a source of invaluable health benefits. 

Simple spices like Coriander, Cumin, Ginger, Fennel, Cinnamon, Turmeric when used in the proper manner can provide relief from various ailments and boost our immunity. Here is one such tea which aids in digestion, weight loss, relieves bloating, cramps etc.,

Lemon juice and honey are totally optional. I usually opt out of them but I found the kids take it easily with the addition of those.

Recipe Source here
Ingredients - 

Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Fennel Seeds 1/2 tsp
Lemon Juice and Honey as needed (Optional)


Coriander-Cumin-Fennel Tea

Method Of Preparation -


Crush coriander seeds, Cumin seeds and Fennel seeds and boil in 1 1/2 cups of water until it is reduced to 1 cup.

Strain the mixture and squeeze lime/lemon juice and honey into the tea and sip it hot/warm.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Preparation Time 
Serves/Makes

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Ginger Tea for Cold/Sore Throat - Home Remedy

Week 1 Day 2 of BM #61 - 

This simple and effective home remedy comes in very handy during the winter season.

Ingredients - 

Ginger 1 inch piece, grated
Turmeric 1/4 tsp
Honey and Lemon Juice as needed
Water 1 cup


Ginger Tea for Cold/Sore Throat - Home Remedy

Method Of Preparation -


In a cup of water add grated ginger. Let the water boil until it reduces to half the volume. Sprinkle the turmeric and remove from heat.

Strain the resultant liquid and squeeze in lemon juice and add honey as per taste.

Consume it while still hot to clear up any sore throat, nasal congestion or cough.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 10 min
Serves 1

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Posted by Harini R on Thursday, February 4, 2016
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