Happy New Year again folks. I am very happy that a celebrity blogger is sharing my space today. She is such a humble personality and  I have always admired her for her commitment towards food blogging that is truly her passion. That said, the former statement reflects in every one of her posts, prop setting and photography. The consistency that she shows in what she does is really an inspiration for bloggers like me and many others. The minute I requested for a guest post, she instantly gave her consent and has shared an exotic recipe - a recipe that I have bookmarked as well to try the minute I get an oven. So, my guest today is Pavani of Cook's Hideout. Welcome to my space Pavani and thank you very much for taking some time off for being a part of Adithi Devo Bhavah series and contributing this fantastic recipe and for that mention as well. 
Here we go.......
First of a very Happy New Year to all of you. I am Pavani and I blog at Cook's Hideout. I am excited to share one of my recipes with Sowmya's readers. I hope you guys love this recipe as much as I did.
I wasn't sure what to make for Sowmya -- initially I planned on making a Christmas treat and then changed it to a healthy treat. Finally I ended up with these soft and sweet rolls. This recipe has been on my to-make list for a while, but I haven't had a chance to bake them yet. So thanks to Sowmya I had a reason to make them and I have to say my family was super excited about them too.
Recipe is from Rachel Koo's cookbook 'The Little Paris Kitchen'. I adapted the recipe to make it eggless. These are basically brioche rolls that are filled with dulche de leche and toasted nuts. You can make your own dulche de leche sauce -- here's a recipe from Sowmya's blog. Or use store-bought one, like I did (my husband bought a jar from Argentina recently :-)
The dough needs to be refrigerated overnight, so plan accordingly. The dough is very easy to work it and results in a very soft and flaky rolls. Make these for your family -- I'm sure you will get lots of praise and love from them :-) Big Thanks to Sowmya for this opportunity.
For the Dough:
  • Unsalted butter – ¼ cup (4tbsp)
  • Milk – ¼ cup
  • All purpose flour – 2cups (Use a 50:50 combination of wholewheat & all purpose flour for added fiber)
  • Instant Yeast - 1½ tsp
  • Sugar – ¼ cup
  • Salt – a Pinch
  • Egg replacer powder – 1tbsp whisked in 3tbsp water (or use 1 large egg)
  • Sour Cream – 1tbsp
  • Vanilla extract – 1tsp
For the Filling:
  • Dulche de Leche (store bought or homemade) – ½ cup
  • Toasted & Chopped Nuts (Almonds, Walnuts, Pecans etc) – ¼ cup
For the Egg-free Wash:
  • Almond Milk – 2tbsp
  • Agave Nectar or Maple Syrup – 2tsp
  • Heat milk and butter in a small saucepan until butter is melted. Set aside to cool slightly.
  • Combine flour, yeast, sugar and salt in a mixing bowl. Add the butter+milk mixture, egg replacer mixture, sour cream and vanilla. Mix and knead to form a smooth, pliable dough. Add warm water a little at a time if the dough looks too dry.
  • Transfer to a lightly greased bowl, cover and refrigerate overnight.
  • In the morning, remove the dough from the fridge and set aside for 30~40 minutes.
  • Combine Almond Milk and Agave in a small bowl.
  • Then roll the dough into a 12"x16" rectangle. Spread dulche-de-leche on the dough leaving about 1" border all around. Top with chopped nuts and roll the dough into a log.
  • Using a sharp knife, cut the log into 8 equal pieces.
  • Line a 8" round cake pan with parchment paper. Arrange the rolls swirl side up in the pan. Brush with the almond milk mixture, cover with plastic wrap and set aside for about 2 hours or until the rolls are doubled in size.
  • Preheat the oven to 325°F. Brush another time with Almond milk mixture. Bake the rolls for 30~40 minutes or until they are golden brown on the top. Remove from the oven, cool for 5~10 minutes before taking them out of the pan. Serve warm and Enjoy!! Best eaten the day they are made but leftovers can be stored in an airtight container for 1 day.
Awe!, that was an awesome gourmet style bake and I am sure you all totally agree. Thank you once again Pavani.


Happy New Year everybody. This is an event announcement for the popular MLLA series for year 2018. -"My Legume Love Affair- 115

The Marathon was initiated by Susan of The Well Seasoned Cook . It is now hosted by Lisa Turner of Lisa's Kitchen . I am glad to be hosting this event again as an opening for year 2018. Let me take this occasion to wish the MLLA team good luck and I am wishful that this Culinary Marathon continues for years to come. 
All bloggers and non-bloggers who may be interested to participate are most welcome. For those who are totally new to the concept, check out the guidelines for participation and all that you would like to know about the past, present and future of MLLA, till date - Click here
 Scroll down below till the end of the post to access the links of all the events and  round ups conducted so far.
  1. The event is open for entries the whole of January 2018 starting from  the 1st of this month and closes on the 31st. 
  2. Cook a dish with Legume as the principal ingredient. You can also use byproducts of Legumes like Green gram powder/ Gram flour ( Besan), Tofu etc.
  3. Entries must be strictly vegetarian. However, the event guidelines specify that use of egg and dairy is allowed. That said, I would appreciate if you could submit Egg free recipes. also. But you can still use Dairy as a component but just ensure that the legume stands out.
  4. Strictly only one entry per participant and you are allowed and link only new posts. All extra entries will be deleted. No archived posts please. However, if you re-post your recipe as a fresh post for this month, then Yes you can link it.
  5. Link your recipe to my event announcement page, My Legume Love Affair 115 and to Susan's page (the original creator of MLLA) and to Lisa's page 
  6. Use of the logo above is not mandatory but much appreciated. It helps to spread a good word. Right click on the image to download and use it in your post before linking it to my page.
  7. Lastly, use the linky tool given below  to link your recipe.      <!-- start LinkyTools script -->
    <script src="https://www.linkytools.com/thumbnail_linky_include.aspx?id=283654"
    <!-- end LinkyTools script -->
  8. Non-bloggers are most welcome to participate and I am looking forward to more such enthusiasts. Please email your recipe with a picture of the cooked dish to 'tuma79@gmail.com'. Send me your own original pictures and kindly do not download it from the internet.  
Simple rules recipe..... So, get ready to rock. 
Good luck and a Happy New Year again folks. 


If you are looking for some dessert options for this New Year party, then here is a simple, delicious dessert that can make the call. The pudding base is very simple and can be customized by infusing other flavors or fruit purees of choice. The dessert is primarily prepared using gelatin. But this recipe uses a gelatin substitute - China grass also known as Agar- Agar instead, making it suitable for vegetarians. Its interesting to note that Agar-agar based gel desserts are popular in Singapore and other South East Asian belts. It is even more surprising to learn that Agar desserts are equally popular in Kerala bakeries ( source Edible Garden ).


The use of sesame seeds in Indian cuisine has a long history since the Vedic times. Known as 'til', this spice has come into traditional cuisines long before the use of many other modern spices. It is synonymous with 'beauty' and is believed that anyone who has a routine diet with sesame, is blessed with a winsome countenance and physical charisma. Perhaps, the Apsaras 'Tilotama' has been the role model -- her name is derived from 'til' - who has gathered 'til' size of elements from various beauty sources that makes her unfathomably beautiful.

Sesame finds itself in manifold dishes --  snacks, savouries, sweets, curries, variety rice, spice powders and even oil. Regular use of sesame oil for an Abhyanga (body application of oil) is known to have health benefits, cooling the body system and to energize the eyes. Sesame seeds have been used in cuisines of many countries since many centuries owing to its very many health benefits. Some of the common known health benefits is that it helps aid digestion, alleviates anaemia and heart disorders by contributing iron and a good dose of monounsaturated fatty acids making it an important cooking medium. To be specific, it is used extensively in South India.
I have to stop here, else, I would be writing a full chapter on this.

Now, Open Sesame -- for the recipe.  My MIL's version.


Panchkuti Dal is a healthy and protein packed Rajasthani dish that makes an excellent accompaniment with Rice or unleavened breads. In fact, it is even ideal for consumption by itself as a wholesome soupy dish when you want to cut some carbs in your diet. The flavour and spice levels are subtle and very comforting on your tummy.


It is Yuletide time now. Despite much of candy feelings around, I thought of a non-candy recipe for the season, yet a rouge one. For those pasta lovers, this would be an easy prep to enjoy. Instead of the wild berries for the Christmas decoration, I came across these cute little cheery tomato berries that prompted me to have them ready for myself, and so they are, for you too.

Read ahead...and have a spoon for yourself. This is a good Christmas token gift, indeed. :)


Looking for some easy finger food ideas for Chai and Gupshup? Then, this is the right  party snack. The Bombay Toastie is one such desired quickie sold as a push cart street food by the Sandwichwalas of  Bombay (re-christened Mumbai though I prefer saying Bombay). 


Bisi (Hot) Bele (Lentils) Bath (Rice) needs no introduction to many.  This classic South Indian recipe is home to Karnataka 
(Udupi cuisine to be specific), India and the name this recipe takes is in the Kannada language. With a medley of vegetables, ghee and aromatic spices, it is hard not to taste this. At times, this recipe does not need any fried accompaniment (which is common). Depending on the spice level, this can be a nutritious meal for children as well as a favoured delight for all. In the Tamilian context, this is nearly a Sambar rice. Though the basic recipe is more a standard, umpteen versions in improvements and in preferred tastes exist. This one is from my MIL who spent her early years of her marriage in Bangalore.


Happy Deepavali everybody. I am on cloud nine because my favourite festival coincides with my blog anniversary. I am stepping into the 5th year of blogging and my journey has been a fruitful one because of you all. Thank you for the support, love and encouragement. As always, sweets and festivals are inseparable, I am spreading this joy by sharing a sweet recipe. Kesar Burfi, it is.  


It is Deepavali in a few days' time and so for our yearly sweet and snack marathon. This time, I have an easy sweet recipe using very basic kitchen ingredients that can be added to your repertoire. Lets get started. 


I am absolutely delighted to present the event round up for MLLA 111. Though I am aware that I need to let go of the relay baton to another fellow blogger, the fact that the event is ongoing is something that I am glad about. I would always look forward to this event and be a part of it as much as I can. A big thanks to Susan  the creator and my friend Lisa again for having had me as a co-host. I am so thankful to Lisa for all the support she extended for this event and I am even glad that I have found another friend on blogosphere proving that distance is not a barrier for friendship. I would like to wish her the very best in everything. I also thank all my fellow blogger friends who have participated in this event. 


A festive day is incomplete without Mor-Kuzhambu. A yoghury-based spiced curry, Mor Kuzhambu is also known as Pulissery, Majjige Huli,Majjiga Pulusu in the Southern state is an integral part of a South Indian meal. It is common in the South Indian menu. 

This recipe source is from my MIL's MIL Janaki Paati (My husband's paternal grandmother) Apparently, she has learnt it from her grandmother and the recipe has been passed on from  almost five generations now. Interesting eh! So was I with the history and taste of this yellow South Indian gravy. Trust me, this Mor Kuzhambu really makes you want More and More Kuzhambu 
(Pun intended😉, to whose who understand Tamil). The ingredients used for this recipe are almost similar to Araichuvitta Sambhar 
(Click here for recipe) with slight variations in the tempering. So, you can also call this Sambhar - Mor Kuzhambu.


Lime and Lemon as 'wonder' fruits is no news. It is hard to find anyone who does not like a juice of lime. Just after my recipe on Peach and Blueberry Lemonade, this is my MIL's recipe to enjoy a drink anytime for anyone. Simple to prepare and the joy of having a drink is blissful, as you might agree.

Read on ...


Call it juice, nectar or elixir.... Spa water is much relished these days. It is basically infusing flavours into your regular drinking water for a while or giving a face lift to the usual thirst quenchers by creative and thoughtful addition of edible blends. These are then rested well in refrigerators for the flavours to infuse and used as detox. Today's recipe is a similar to  something I had years ago during our trip to Vietnam. 


We went on a family trip to Cambodia in July and visited the Angkor Wat (the biggest Hindu Temple in the world). Any tour program is incomplete without the purchase of souvenirs or edibles and we were no different. Needless to say that we bought back home a loot of softened and candied palm jaggery. You can see small traders lined up on either side of the road selling  Palm juice, Palm jaggery, candies, sugar and also props made of dried palm tree bark, fruit and leaves that are processed hands on. I strongly recommend to you to buy some and it can last for months.  Apart from these, you can also see traders selling clothes and self learnt artists who sell painted fabric and canvas art. 


Hello everybody. This post is not a recipe post but an event announcement. I am hosting this for the first time since the inception of my blog and I am glad to do so. Read on and you will know why !!

GREEK GUACAMOLE - Guest post by Nicole Vidmar of My Kitchen Adviser

I have an Adithi (guest) who is sharing my space today. As always, she was the one to write to me expressing interest to pen a guest post for this humble space. I was glad and readily said a "Yes". Let me introduce to you Nicole Vidmar, the Editor of My Kitchen Adviser. She is a wife and mother and advocates a healthy lifestyle. It goes without saying that she cooks healthy and stays fit. She has a great space that is a single stop to read about healthy lifestyle and living, kitchen tips and tricks and product reviews. Thinking of investing upon a new kitchen gadget?  Surf around her space for know hows. Her straight forward reviews will give you an idea for smart and fruitful investments that can make your culinary journey joyful. I am glad to have Nicole on my space and over to her.

Hello everybody. Every vegan knows that green peas are an important staple in a vegetarian diet. Packed with fresh flavor, these nutrient-packed powerhouse adds back nutrients that all of our bodies crave. These little legumes are sometimes described as one of the most healthful foods on Earth.


Can I call this dessert a Classic?. I think I should and you will agree. Originally from Europe-Creme Caramel, Caramel Flan or Caramel Custard is now widely tasted across the globe and is one of the most popularly sought dessert in the world cuisine menu. Primarily made out of a custard base with Eggs, milk and sugar - on a Bain-Marie aka hot water bath and baked in an oven to set. This dessert has slight variations in the method of preparation in different regions. The recipe that I am sharing today with you is an egg-less version. 


The concept of salad is not new to Indians. Today's recipe, Kosambari or Kosumalli, is one such dish that proves that Indians were familiar with Salad eating even before Continental food  became commonplace. This simple salad has always been a starter in the Indian menu, especially as one among the many served on a banana leaf during festive occasions and weddings. I have always had a penchant for this light starter. Somehow, I have always been amused as why this dish was always served in minuscule quantities during feasts and none would bother to ask for second helping. 😁😁

Ethakka(Nedran Pazham) Bonda | Sweet Plantain Balls - Guest post by Julie Saj of Erivum Puliyum -200th POST

I can't believe that I am reaching my 200th post given the pace at which I have been blogging so far ( 4 yrs now). LOL😆! But I still feel a sense of achievement for this little milestone. I hope and wish to post many recipes here after. Please wish me luck. While I invite you all dear readers, friends, family and loved ones to share the bouquet along with me,  also visually treat yourself with this super simple recipe. This time the recipe contribution is from a guest who is one of my oldest blog buddies-  Julie of Erivum Puliyum . We became friends instantly when we met virtually. She is one person who has always encouraged me with her comments and feedback right from my initial blogging days. Needless to say that I love her space and recipes and specially her photography which is always bright and vivid, capturing very detail of food. I love her Kerala recipes and bakes specially. Her White Chocolate Apple pie, Mixture, Kerala Pulm cake  are few recipes that I have been bowled over and the list is endlessI missed her big time when she took a break from blogging and am more than happy to see her back in action. Thank you so much Julie dear for coming over and making this post special with a lovely recipe, photography and the step wise pictures as well.  
Hi everyone. Sowmya and me have been introduced through blogosphere by our similar tastes (food blogging), I think three years back. Eventually we became good friends over chat, mail and blog posts in this virtual world. She is a very simple and humble person. She has a beautiful family with a cute little daughter. When she wrote to me if I could do a guest post for her, I was more than happy to be part of our space. She gave me the freedom to select a recipe and to let her know about the same. Thanks Sowmya for inviting me on your splendid blog. Her blog has many south Indian delicacies, ice creams, desserts,  shakes and sweets. Apple riceRaspberry Ripple Ice creamMangalore Bonda are few of the unique recipes that I fell in love with instantly. So as far as you all remember my guest posts are always something sweet to share the happiness with some of my dear friends. Here comes my share of sweet for all of you, Ethakka bonda or Nendran Pazham bonda ( Sweet Plantain Balls). A perfect sweet snack with a cup of tea and a fitting recipe for the 200th post.. Read on now.


Both Chocolates and Avocados are sought after for their health benefits. Combining these two can result in an aura of healthy eating and that is what I created, precisely. Chocolates are for an antioxidant kick and Avocados for its Vitamin and good fat content (Note that these are the only fruits that offer a good serving of Monounsaturated fatty acids). 
No whipping cream, No condensed milk, No refined sugar. Instead, I went about adding Maple syrup for its low calorie count as opposed to Honey and that makes it Vegan. It is also an excellent make ahead dessert that can be blend in no time.

Every spoonful was truly blissful. You must make it to believe it. Go on now.....


Collecting Food props and kitchen equipment is an insatiable activity specially for food bloggers. I am no different. Despite being  slow (yet steady) in posting recipes, I have never missed a chance to collect food props, equipment and gadgets whenever possible. I have been blogging for four and a half years now and I have quite a decent collection of  props that of which I have not yet put to use many and hope to do so one at a time in the future. Of all the props that I have, I am specially attached to the copper (I have a few more apart from the one seen in the picture) and my brass props that I tend to use frequently for  recipes with a traditional touch. It adds a lot of value during presentation and also can do as stand alone props. 


I am so glad that I prepared this recipe. Way beyond my expectation for the first trial. The recipe source is from Here. I urge you all to try this out and am sure your family will be excited and happy. This makes a great summer snack for your kids and to satiate your mid-morning or afternoon snack cravings. 


My dream is to own a Kitchenaid Stand Mixer (some day) and accessories that accompany. Of all the accessories, I love the Ice cream maker, Blender and the Pasta roller and cutter the most. Though investing in a super equipment like Kitchenaid always comes with a price tag, it opens opportunities to lot of experimental cookery from scratch. This way, we get to know what ingredients go into each food. For example, making Pasta/ Noodles at home becomes easy and is way better than buying the instant store bought ones. 

MANGO MASTAANI - Making of the Pune's special - Mangé a Mango !!

You may wonder why the post has a video in the beginning.Well, there is a connect. Mango Mastaani is the recipe of the day and this recipe has a history that dates back to the 17th century. In the sense, that it is named after a personality who lived long ago in the city of Pune. 

THE MOST DELISH HEALTHY COMFORT FOODS - Guest post by Best Pressure Cooker Reviews

Hi there readers. There is a guest again to share my space and this time it is on healthy eating options. I sincerely thank Best Pressure cooker Reviews for taking this initiative to share my space.. Much appreciated. Read on now please. 

Sometimes our eating habits are heavily dependent on the weather patterns because of the need to stay warm or cool at all times. It is not surprising therefore when you decide to throw away the hot ingredients and replace them with some warm but healthy subs. We have compiled a comprehensive list of some the most delish healthy comfort foods.

KEERAI KARIYAMUTHU- Learn how to make South Indian style Amaranth Stir fry

Back to healthy cooking again. I have already posted a few recipes in the past where I had focused on conventional cooking utensils . This one is a follow through. The Mud pot shown in the picture is one among those healthy utensils that I use frequently for making Sambhars, Rasams and Masiyals. Today's recipe is a dry curry. I always prefer an iron pan or Kadai for preparing iron rich foods as it contributes added iron. Nevertheless, mud/clay utensils are equally good . 

Amaranth Leaves @ Mulaikkeerai is the most popularly consumed greens in India and countries of South East Asian origin. The common are stir fried or the Dhal based (Masiyal/ Saag) varieties or finds its use in soups in South East Asian cuisines. These recipes vary slightly from region to region. Since most of the green leafy vegetables are rich or good sources of Iron and other micro-nutrients (*antioxidants), these qualify to become powerful protective foods. 


The heat in Singapore is getting intense and so it is around the globe. Heard about the ensuing heatwave in South India.

You can see Summer recipes screaming all over the print and social media. Most of them are Mangoes though. Thanks to all those one and 2-minute food videos that go viral within seconds to amplify food cravings. As a result...... give in and make some chill thrills to treat yourselves, family members and friends. Let us admit that it is difficult to play the health freak all the time. Indulgence is part of being human. Agree? Agreed.  


One lazy afternoon, this recipe was born. This is an improvised version my mom's  Signature Cashewnut burfi. Recipe here. I made a healthy mix of the most sought after Indian nuts - Cashew, Pista and Badam, infused our good old cardamom, saffron and nutmeg and cooked with sugar that resulted in a rich, royal and fudgy delight. This recipe is also a healthier way to have nuts. My toddler absolutely loved this fudge and needless to say, is kid approved. I have said it all. Lets get to the recipe straight away.

JIGARTHANDA - A simple yet exotic South Indian Sundae-Learn how to make Madurai Special Jil Jil Jigarthanda - In 2 ways -Step wise recipe

Jigarthanda is a popular Summer street food from Madurai. Believed to have its roots inspired by the Mughal cuisine during their reign in South, it was predominantly consumed during their wedding ceremonies. The principal ingredient being Almond gum/ Badam Pisin (resin from the almond tree) and sweetened reduced milk ( Basundi) was offered to newly weds for its aphrodisiac properties and calming and cooling effects. Occasionally,  Almond gum is replaced by agar-agar or china grass.

Jigarthanda literally means JigarCourageous Heart  and thanda(danda) implies staff or a scepter but in this context is Cool or Cold-hearted and it can easily pass as a sister counterpart to the North Indian Falooda. Apparently, this recipe is also mentioned in Ain-i-Akbari and gives us a probable conclusion that the recipe originated from the Mughals. You can read more here and here.

NELLIKKAAI SWEET THOKKU- SWEETENED AMLA THOKKU - Learn how to make Nellikkai Sweet Thokku

Sharing one more of my MIL's recipe creations here. Call it an accompaniment, instant pickle or chutney, this is one recipe that frequents our cyclic menu. MIL makes it a point to include Amla/ Indian Gooseberry regularly. We do this as  a part of auspiciously breaking the Ekaadasi fast on Dwadasi days. So, Amla in our meal is a compulsory component. That said, it forms a part of our meal every quarter. 

PALEO GLUTEN-FREE PROTEIN BROWNIES - Guest post by Benjamin Smith of The Online Grill

Another cooking enthusiast is sharing my space today. Again, ours was an e mail interaction and he volunteered to do a guest post for me. After few mail exchanges he sent me this awesome recipe that is more of a revolutionary bake replacing all that butter and sugar overload. I was bowled over by this one, seriously.
Healthy cooking and baking is becoming a global norm and this thought has led to sea changes in the approach to replacing common ingredients in food. One such is the Paleo concept, which excludes most of the carbs.. precisely all the carbs. It could be a short time goal or a permanent lifestyle change for someone. So, if you have a dairy restriction or looking for a gluten free indulgence, then this is the go-to recipe. I am so thankful to my guest Benjamin Smith... fondly known as Ben for sharing this recipe.
Who is Ben?
Ben is an eater, a drinker, and a cyclist. Between thinking about his next meals, he writes at The Online Grill about... well, eating. Hop on to his space to know more about his passion. Read on now...

Dessert is a tricky issue in any diet. Sure, you don’t want to go cold turkey and completely deprive yourself of any sort of sweet snack, but with even the most self-professed ‘healthy’ treats you’re often eating blind, not knowing exactly what you’re putting in your body.

KARUPPU KAVUNI ARISI PAAYASAM - Secret recipe from the Kitchens of Chettinaadu

Cook Healthy, Eat Healthy. With this thought, I am back with another recipe from the kitchens of Chettinaad. Chettinaad cuisine is marvelled for its unique cooking styles and methods. Right from using vintage utensils  (almost forgotten now) the Chettinaad community (Nagarathaar @ Chettiaars) take pride in being uncompromising in replacing their traditional methods with modern methods in cooking. Besides this, some raw materials like Rice and pulses are exclusively cultivated in their own Karaikkudi region. Though they are applauded for their Non-Vegetarian cuisine, they have a great deal to offer us from their Vegetarian repertoire. 

TOFU BANH MI SANDWICHES - Guest post by Emma of Cook Novel!

Hello folks. I have a guest today who is sharing an interesting recipe with all of you.  She is Emma who blogs Cook Novel.   She had mailed me couple of weeks back expressing her interest to guest post on my space and needless to say, I was elated. A lovable wife and a mother of 3 lovely kids, this pretty lady has an awesome space and primarily focuses on healthy cooking. Surf around her space for amazing vegan, vegetarian and other meat based recipes, health and kitchen tips. Welcome aboard Emma. I am so glad to host you on my space.

I’m Emma, founder of Cook Novel and I’m absolutely in love with food blog. I’d like to share the interesting recipes, food tips and top lists of kitchen gadgets. I’m a foodie at heart but being the mother of 3 kids, it’s not always easy to keep up with fancy dinners… so I rely on the support of other blogging moms like me to help along the way.

VEGETABLE FRIED RICE - Learn how to make Chinese/ Indo Chinese style Vegetable Fried RiceI My styleI My comfort food

Of those who like Chinese food, I am one of them. This is one of the cuisines that I have been attempting even as a teen. So, I can confidently say that I can cook pretty decent Chinese. And so because I have attempted a few recipes umpteen times, I do not go wrong with the recipe. 

THENGAAI ARISI PAAYASAM - Coconut and Rice Kheer - Vegan version included

Paayasam / Payesh/ Kheer is traditionally made of rice, jaggery and milk and is basically a festive drink prepared across India. The Indian calendar is always filled with auspicious occasions and these are incomplete without the Traditional Paayasam. Be it a festival or or be it serving guests, we Indians grab these moments to celebrate with food and sweetmeats. 


A South Indian's ultimate comfort food is undoubtedly the Saattru-amudhu @ Rasam, colloquially Saathamudhu. "Saaru aka Sattru" means juice and "Amudhu" - means Nectar = Saattru Amudhu thus pronounced. And, of course this is the second best of elixirs next to Buttermilk. This Lentil soup is almost an everyday delight in South Indian homes. With a little one around, I always make sure to prepare Sattramudhu and this has become a daily ritual for the past one year. 

The tomato rasam is the most common and the one below. This apart, there are different varities in tomato rasams and several other close cousins with/without tomatoes and using other veggies/fruits.


I always believe that it is a constant challenge for women to maintain a perfect health balance at home. As women, we strive hard to achieve this by adopting best practices, either on selection of best ingredients or in the cooking methods. Recently there has been a sea change among people globally (specially among the Indian community) who are adopting conventional cooking methods (using conventional utensils) and healthy eating practices (including millets, cold pressed oils, etc). I am glad to share with you all that I have adopted some of these. I have replaced all non -stick cookware with conventional cooking utensils (Kadai and pans) with Iron and Earthern ware, and vegetable refined oils with Coconut, Sesame and Peanut oils that are all cold pressed  (Kacchi Ghani/ Chekku Ennai), for healthier options. This recipe is prepared using my MIL's conventional Kadai that she has been owning for years. I will be sharing two more  recipes  where I  have adopted earthenware for cooking. Recipes to follow soon.


I am still not late in sharing this beautiful and traditional recipe with you all.

Pongal  is the harvest festival  and signifies "Abundance". The term "Pongal" typically means boiling/ swelling/ overflowing -  and is synonymous with the festival as it celebrates Nature's bountiful resources. Pongal is celebrated as Makar and Sankaranthi in other states as well. The 4 day long festival in Tamizhnadu is typically celebrated by offering dishes to Lord Surya (The Sun God - as he is the primary source of energy) from fresh cultivated resources and also offering dishes to Bulls and Cows as they are integral in farming. Cleaning and painting the houses, decorating with Kolams (Rangoli) donning new clothes and sharing food are common during this time and signifies exit of evil and marks the dawn of a new month and the entry of everything that is good and healthy. 

CHOCOLATE POTS - Guest post by Rekha Vengalil of Foodolicious Pictured

Hello everyone. I hope New year 2017 has been a fabulous start for all of you as it was for me. I wish you all a very happy new year again and hope you will have many blessings in the years to come.

It has been a while since any guest posts got featured on the Adhithi Devo Bhavah series.. I was on a 5 week long vacation to India in September and ever since I returned, I have been taking the blog very slow. So, a very good friend of mine has taken efforts and is sharing my space today with a decadent recipe. She is an awesome blogger, a pretty and busy mom to a lovely daughter and a caring wife. She has a taste for artful things and antiques  and is quite a collector . We became friends a couple of months back but it feels we have been in touch for Eons now. She is a good friend, helpful and a good listener as well. I am so happy to have Rekha of Foodolicious Pictured at my humble space today. As the name implies, she has the magic of capturing the simplest of recipes in a grand manner  - Truly - Foodolicious Pictured Perfect. I have many a times gawked at her pictures and admired her for her versatility in cooking. Surf around her space to understand what I mean. 

Welcome to my space Rekhs.... Over to you now...


Simplicity is Grandeur. The simplest of ingredients can sometimes give us marvelous recipes. Don't you agree? Today's recipe is made of such basic ingredients found in every household - Wheat and Besan. While we are already familiar with the popular Mysorepauk-recipes here and herewhere Besan/Gram flour is the common ingredient, a fusion between Wheat flour and Besan is most welcome. 

CHUNKY PEANUT BUTTER - Edible Homemade / DIY gifts for the Holiday Season I Learn how to make Peanut Butter at home

Happy Smoothie and Crunchy New Year everyone. .... As the New Year dawns, let us all hope that it is filled with promises for a brighter and prosperous tomorrow. While the whole world is geared up to celebrate with family and friends it would be fitting to delight everyone with homemade edible gifts. And, I have already given you the hint about today's recipe. 



Today I am presenting an Tam Brahm Iyengar special recipe : Kadambha Saadham it is. This recipe is almost close to Sambhar Saadham  and mo...