Hello everyone. I am back again after another long break. I was keen on resuming some activity on the blog and ended up making something nice, simple and mess free for the edible gift series. As you can see in the pictures, I have a special affinity for citrus fruits. While  Oranges and lemons remain a family favourite, we frequent in making best use when the produces are high - pickles, limeade, lemonade, sorbet and so on. Here are few links that you can check. Given it is Christmas time, one more addition to the gift lot. And, Wishing you all a Happy Festive time and a Delightful New Year to come !!


Happy Deepavali to all of you. May this festival of lights bring all joy and prosperity to you. I am very glad to also share that this is the 7th year since Tuma's Tongue Treats's journey began. I thank my family members, friends, relatives and readers for constantly supporting and encouraging me this far. Thank you once again. 


Paneer Butter Masala @ Paneer Makhni - Cottage cheese coated and dunked in a rich tomato onion gravy cooked to perfection  with a medley of spices, herbs, nut paste and cream. That more or less defines the recipe.

PBM is one of the most exotic and commonly ordered dishes in any Indian restaurant (globally). It is said to have been invented, by accident, in a restaurant's kitchen in New Delhi in the early 60's and has since then been a mandatory dish in most of the restaurants/ wedding buffet menu/ parties etc (Source Wiki). 


Mango Basundi is an improvised version of our ever loved Basundi. When summer is in full swing and Mangoes are at its best (Alphonso, Banganapalli or any variety that you prefer) take some time off to make this dessert ahead and indulge. This mango-milk combo is not easy to pass on !!


I am back with a sweet recipe after a hiatus. And, this is one among my childhood favorites. I had this first at a restaurant in Hyderabad and can still recall the tasting experience - Nostalgic. Originating from the Gujarat state, this delicacy is prepared by boiling and condensing full fat (!) milk on a medium flame for a long time to get a thick sludge of milk and milk solids (layers of thickened cream floating amidst milk). The milk sludge is sugared, flavoured with cardamom and topped with Chirongi nuts (Saarai paruppu in Tamizh). The nuts are sometimes replaced with a mixture of chopped cashews, almonds and sometimes pistachios.

The highlight or rather, the signature of this dish is the layered cream. Toppings, in general, as you wish, if you like (or go :) nuts .


This one is certainly for the sweet-toothed.   :)

One of the common recipes under the 'Halwa' category, this is often in the menu of weddings (including mine - but could not enjoy much due to the flurries that time :(  ) and celebrations. This comes with a unique taste, texture and aroma that are unparalleled. Different modes of presentations are afloat in the cuisine arena, right from small servings packaged in a wrap through to serving on a bowl that you can devour as much.  
Toppings -- sometimes cashews, walnuts, pistas (no peanuts, sure), raisins -- if you wish and if you are more a nutty one !!  Adding colours to a rainbow kinda....
Most of us would agree that one needs extreme tongue control not to ask for more after a dollop of swallow.  And, those who are fat-concerned... without ghee, forget this. Read some of my other green recipes !!  :))
Now, read, relish and get ready to see this on your dining table.


Ok, This week went past in a jiffy and there is another guest to brighten up my space. I am always excited when someone offers to guest post any baked recipe and this time Sydney ( my guest from Cake Journal) has given me two recipes that are bang on! Thank you Sydney for the dual recipe treat and for coming over to my humble space. Read on to know what it is......
My name is Sydney and I am an editor at CakeJournal. I spend most of my time finding every excuse test out new baking recipes. I write about everything from cake recipes to fun baking projects to vegan baking. If you can't get a hold of me I am probably out at a restaurant or in the kitchen!

Pinterest: CakeJournal
Instagram: @cake.journal

Twitter: @CakeJourn
Tasty and Easy Chocolate and Vanilla Vegetarian Cake Recipes
Being a vegetarian can present some challenges when it comes to preparing certain types of foods. This is especially true with cake, as it normally requires animal-derived ingredients, such as eggs and milk. In the past, trying to create a recipe without these could prove to be difficult. However, that's no longer the case. There are now more ways than ever to make a tasty vegetarian cake all without the use of eggs! One of the best recipes is given below.

- 1.5 cups all-purpose flour, sifted
- 1 tbsp vinegar
- 1 1/4 tbsp vanilla extract
- 1 cup soymilk
- 1/2 cup vegetable oil
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup all-natural cane sugar

Step 1. Preheat the oven to 350 degrees.

Step 2. Grease the sides and bottom of a round 8" cake pan. Parchment paper placed on the bottom of the pan can help ensure quick release as well.

Step 3. In a mixing bowl, whisk flour, sugar, salt, and baking soda together until there are no clumps left behind.

Step 4. In a separate mixing bowl, combine all of the remaining ingredients, except for the vinegar.

Step 5. Use a wooden spoon to combine the wet and dry ingredients together. Add in the vinegar last and stir a few times before quickly pouring into the cake pan.

Step 6. Bake for 30 minutes, or until the surface of the cake is golden brown. You can also insert a toothpick into the middle to see if it comes out clean.

Step 7. Allow to cool for 30 minutes before placing the cake on a cooling rack, then enjoy with one of the frosting recipes below.

- 1.5 cups all-purpose or whole wheat flour
- 1/3 cup applesauce
- 1 cup sugar
- 1/4 cup Dutch cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1/4 tsp vanilla bean paste

Step 1. Preheat oven to 350 degrees.

Step 2. Grease a loaf pan on the sides and bottom. You may use parchment paper to help prevent sticking as well.

Step 3. In a large mixing bowl, combine the salt, baking soda, sugar, flour, and cocoa. Sift until there are no clumps left behind.

Step 4. In a separate mixing bowl, combine the vanilla, vinegar, vanilla bean paste, applesauce, and water until well combined and completely smooth. Then, pour the wet ingredients into the dry while continuously stirring.

Step 5. Quickly pour batter into the loaf pan and bake for 45 minutes. You may also want to use a toothpick to determine if the middle is cooked through.

Step 6. Allow to cool for 15 minutes before placing the cake on a cooling rack outside of the pan.


- 1/2 cup unsweetened vanilla almond milk
- 2 cups powdered sugar
- 1/2 cup softened butter or vegan butter (can be found at health food stores)
- 1 1/4 cup semisweet dark chocolate chips

Step 1. Heat almond milk in a microwave-safe bowl for 1 minutes

Step 2. Mix chocolate chips into the bowl and allow to sit for 3 minutes, until the chocolate is melted. Once it is, gently stir until the melted chocolate and milk have combined.

Step 3. Stir in softened butter or vegan butter and leave to sit for 10 minutes.

Step 4. Using a mixer, beat the frosting until everything is well combined. Add half of the powdered sugar, beat on low, and then place in the fridge for 30 minutes.

Step 5. Add the remaining powdered sugar and beat on low with your mixer until combined. Allow to chill for 20 more minutes and then it can be used to frost your cake.

- 1/4 cup softened butter or vegan butter (can be found at health food stores)
- 1 tsp vanilla (or unflavored) almond milk
- 1 cup powdered sugar
- 1/4 tsp vanilla extract

Step 1. In a mixing bowl, use a hand mixer to beat the butter until it's light and fluffy. Slowly add in the vanilla while continuing to beat on low.

Step 2. With the hand mixer still on, slowly add in the powdered sugar (adding all at once will make a mess). Continue mixing until all powdered sugar has been used.

Step 3. Add in the milk and continue beating until smooth. You can either use this right away or store it in the fridge for use later. However, if you use later, it should sit for a few minutes to become creamy again.
Vegetarian Baking Made Easy
With the cake and frosting recipes above, it's easy to avoid eggs and stick to being a vegetarian. What's even better is that each recipe taste great, so you won't be sacrificing flavor to stick with the way you want to eat.

That's a gorgeous looking super moist cake. How I wish I could get a bite of it. Thanks for stopping by Readers and do give his cake a try and send in your feedback.


Buy 2 get 1 free. Heard this before? I am sure most of you would have !! Especially, these promotions are not uncommon in grocery stores.  These blueberries are one such that drew my appetite, sorry, attention.

And then, what..... Here is how my attention turned into appeasing my appetite.

I am certain it would do likewise to all of you. Off to the grocer ? Carry on. Happy Blueberry morning folks.


After a temporary hibernation I am back again but this time with a guest post by the most enterprising Ben ( Benjamin Smith ). Ben is not new to my space. He has met you all previously with a bang on recipe. Check that out here. He is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill. Read on now ......
Over the past year I’ve slowly been transitioning into going vegetarian. It hasn’t been an overnight change, but rather one that has taken time while I plan ways to replace meat-based meals that I used to love.Surprisingly, one of the biggest challenges has been appetizers and snacks. And while creating things like my meatless avocado wraps have not been a problem, it’s the smaller dishes that given me the biggest headache.

I’ve been trying to create veggie-friendly snacks that take some of the things I love about the original dishes, but unleashed in a meat-free and flavorful way. See, often what I love about certain meat dishes is the sauces and spices that go with them. So as long as you can find a good substitute for the meat, then you’re in business!

And nowhere is there a better example of this than with my spicy & sweet cauliflower bites.And with it now being so close to outdoor cooking season, we’ve been creating some beautiful side dishes and appetizers to go with our experiments on our new outdoor grill. These cauliflower bites make for the perfect appetizer and opening to a vegetarian barbecued meal. They’re filling enough to keep the most impatient of guests content, while they’re coated in a light sesame oil and spice mix that gives them a beautiful spicy and nutty flavor. All finished off with some sesame seeds for a bit of crunch. Yum!
Let’s get into the recipe!

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 4 people

You will need…
  • 4 cups cauliflower florets
  • 2 whole egg whites/ use a replacer for an egg free verison 
  • 1 cup panko breadcrumbs
  • ½ tsp paprika
  • ½ tsp ground cumin
  • 1 tsp garlic powder
  • ⅓ cup low sodium soy sauce
  • ⅓ cup honey
  • 2 tbsp apple cider vinegar
  • 1 tsp sesame oil
  • 1 tsp sweet chili sauce or sriracha
  • 3 cloves garlic, minced
  • ¼ cup water
  • 1 tbsp cornstarch
  • salt and fresh ground pepper, to taste
  • toasted sesame seeds, for garnish
  • chopped green onions, for garnish
Let’s make this thing!
  • Start by preheating your oven to 400°F/200°C. Line a baking sheet or baking tray with cooking spray and set to one side.
  • In a medium bowl, combine the egg white ( replacer for an egg free version) and cauliflower until the florets are evenly covered.
  • In a separate bowl, combine the panko breadcrumbs, cumin, paprika, garlic powder, salt and pepper. Once combined, add the cauliflower floret and egg white mix. Combine thoroughly.
  • Place the florets on the baking sheet. Put in the preheated oven and cook until lightly brown and tender, about 15-20 minutes.
  • While the cauliflower is cooking, we’re going to prepare the sauce. In a skillet or frying pan, add the honey, soy sauce, sesame oil, vinegar, chili sauce and garlic. Stir all ingredients together. Simmer for 10 minutes.
  • Combine the cornstarch and water in a small mixing bowl. Stir until cornstarch has dissolved.
  • Add the cornstarch and water mix to the honey and soy sauce mix in the frying pan. Stir until thoroughly combined. Remove from heat.
  • Add cauliflower florets to a medium size bowl. Pour the cornstarch and soy sauce mix over the florets. Mix until combined.
  • Serve onto plates, garnishing with sesame seeds and green onions. Enjoy!

That was one awesome recipe. Dont you all agree? The photography is awesome and so inviting that I feel like diving in. Thanks so much Ben for your kind gesture and for contributing a bomb of a snack recipe. It was such a pleasure hosting you.


I am very happy to present this month's MLLA - My Legume Love Affair 115 -event round up. I thank everyone individually for their efforts and gesture and for taking time to participate. And a big big thanks to my friend Lisa for all the coordination she extends to make this event a great success.  

Let me run you through all the beautiful recipe entries. 

The first entry is VazhaipParuppu Usili from Salt to Taste by Mrs TJ.   This lentil side is a flavourful and tasty Tambrahm delicacy and I urge you all to try this.I can guarantee that you will no be disappointed. Thank you for your time Mrs TJ.

The next entry is Lebanese Chickpeas Stew by Archana of The Mad Scientist's Kitchen. I was super impressed with this vegan recipe and have bookmarked for it for a trial. Thank you Archana for coming over to my space. 
Stew with za'tar and jeera
The next entry is from Emily Walsh of Cooking for Kishore. This lovely lady has started a blog just to record her cooking experiments that she so fondly does for her Indian husband. Isn't that sweet? Her entry is this Peppy ( Peppery) Pongal (Hmmm!, I can smell the aroma of Pepper). Thank you for this peppy recipe Emily.

The next entry is from our sweetie Lisa, our beloved host of MLLA- My Legume Love Affair. . Her submission is Chickpea curry with Dill, Carrot and Beet Raita.  The curry looks so inviting and I wish I could mop it all clean right away. Thank you dear Lis for this effort. I appreciate your commendable efforts despite being pressed for time. Hugs!👍
Chickpea Curry with Dill, Carrot and Beet Raita
Last, but not least, comes my entry - Kadambha Saadham.

  I once again thank everyone for participating. The relay for the month of February is carried on by one of the most enthusiastic blogger -Swathy Nandhini of Shrav's Kitchen. Those of you who missed participating this month, please visit her space to do so.


A Pulao or Biryani need not necessarily be high in calorie. With health awareness being the top priority for everyone now, its the need of the hour to consistently make healthy choices and eat happily. This effort, though requires time,  makes meal planning  innovative and interesting. 

In today's recipe, the traditional Basmathi is replaced with a millet - Little Millet @ Saamai. I have already shared my thoughts on Millets and its benefits in some of my previous posts. Millets in general are Diabetic friendly, low in glycemic index, gluten free and also can be converted vegan delights. It has a good dose of fiber for low gastric emptying and ensuring longer satiety without spiking sugar levels. What more? Enjoy all the goodness in a Pulao with just a single replacement. Now for the recipe. I have given options for both vegetarian and vegan versions. Choose whatever suits your taste.
Preparation time: 10 min
Cooking time: 15 min
Category: Main course/ Vegan/ Gluten-free
Cuisine: Indian
Spice level: Moderate
Difficulty level: Easy
Serves: 2-3
Nutrition Facts
Servings 2.0
Amount Per Serving
calories 392
% Daily Value *
Total Fat 15 g23 %
Saturated Fat 2 g10 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 2 mg1 %
Sodium 690 mg29 %
Potassium 546 mg16 %
Total Carbohydrate 107 g36 %
Dietary Fiber 17 g67 %
Sugars 15 g
Protein 15 g30 %
Vitamin A53 %
Vitamin C77 %
Calcium14 %
Iron36 %
  • 1 cup Saamai/ Little Millet
  • 2 Onions chopped
  • 1 Carrot diced into small cubes
  • 12 beans cut into squares
  • 1 cup green peas ( fresh/ frozen)
  • 1 tsp freshly ground ginger,garlic, green chilli and mint paste
  • 1 tsp garam masala powder
  • 2-3 cloves
  • 1 inch piece cinnamon
  • 2 bay leaves
  • 1 staranise
  • 1/ tsp fennel
  • 2 cardamoms
  • a dash of turmeric powder
  • a dash of sugar
  • 1/4 cup buttermilk for vegetarian version/ 1/4 cup trim coconut milk for vegan version ( totally optional)
  • 1 tbsp oil / 1 tbsp ghee ( use according to diet preference)
  • Salt to taste
  • Coriander for garnish
  • Clean Saamai rice off grit and stones. Set aside. Preferably buy cleaned variety to skip this step.
  • Grind together 1 inch piece ginger, 2-3 flakes garlic, 3 green chillies (use according to pungency), a fistful of mint leaves into a  coarse paste.
  • Heat oil or ghee in a pressure cooker. Add all the whole spices and saute until a fragrant aroma wafts.
  • Add onions and saute until translucent. Add ginger garlic mint chilli paste and saute on low flame.
  • Add in vegetables and a dash of salt. Saute well. Meanwhile, wash and rinse the millet. Let it drain. 
  • When the vegetables are half done, add millet , mix well and add 1.5 to 2 cups of hot water (too much water makes the millet mushy), buttermilk or coconut milk (in case u prefer to) salt to taste, sugar, turmeric, garam masala powder and mix well.
  • Let this mixture boil for few mins until some liquid evaporates. Close the cooker with lid and pressure cook on low flame up to two whistles. Or you can even choose to open cook until all the water evaporates. 
  • Once the pressure goes off, open and fluff the Pulao. Garnish with coriander and serve hot with any Raita and crisps.



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