Dried Mango Pickle |Cut Mango Pickle |Mango Urugai


Pickles are something which I relish. Ever since childhood days I am not a big fan of lemon pickle so when it comes to pickles Mango is my personal choice. During summer for almost every meal my plate will have one among these pickles; maavadu, Mango Thokku, Dried Mango Pickle, Instant Mango Pickle.

Luckily this time I visited India during summer vacation and enjoying all homemade summer special recipes.

Grandmother’s recipes are always best and this urugai is perfect example:-) It stays good for more than a month


Manga Pachadi | Raw Mango Pachadi

IMG_6234For Tamil new year I prepared Mango Pachadi and took pictures. Somehow it was in the drafts for a long time, and as Mango season is about to end soon, I thought of posting it:-)

Ever since childhood, whenever I see mangoes at home I ask Amma to prepare  Pachadi.  Though it’s a great side, I always prefer having it as dessert:-)

Traditional Mango Pachadi with have Chilli Powder/Chilli for the hotness, but since I prefer the Pachadi to be fully sweet I skip it.


Mambazha Pulissery| Mambala Moor kuzhambu | Mango Moor Kuzhambu


After seeing my Mango Thokku post my sister was asking me why I didn’t post any Mango based recipes this year. That’s when I realized its true and started checking my draft. Had Mango pulissery and Mango Pachadi pics so here is the post :-)

Mango Pulissery is a quick rice accompaniment prepared with Mango and curd.  I learnt this recipe from my friend’s mom. When I visited her house Aunty prepared this for lunch. Hearing the dish name I was imagining how it will be, but after seeing the look, it resembled the Moor Kuzhambu we do at home.  I got addicted to the taste and started doing it regularly at home.

Checkout my other Mango based recipes,


Mango Thokku |Raw Mango Pickle |Manga Thokku


Mango thokku is one of my favorite pickles. Usually I buy from the stores, but from now on it will be homemade. After seeing the way my Amma prepared thokku, I regertted why I opted to buy instead of doing this easy preparation.

Since I am in India, my neighbour aunty gave me some raw mango from her garden. I asked Amma to prepare Mango thokku and Mango Urugai and took some pictures from my phone :-)  Here is the recipe for easy homemade thokku. Urugai recipe coming soon.

Checkout my other pickle recipes,


Mango grated –  4 , (small, around 2 cups) peeled and grated

Turmeric powder- 1/8 tsp

Chilli powder – 3 tbsp (Adjust according to your spice level)

Salt – as needed

Asofetida – generous pinch

Fenugreek powder/ vendhayam  (dry roasted and powdered) – 3/4 tsp

Mustard seeds – 1 tsp

Sesame seed oil – 1/3 cup

Mangai  Thokku


  • Dry roast fenugreek seeds in a pan for 30 – 35 seconds, avoid over browning; let it cool. Grind it and Keep it aside.
  • In medium flame add oil to the pan. When oil is hot  add mustard seeds and asofetida and let it splutter. Add turmeric powder and grated mango and cook for a minute


  • Add chilli powder and salt to it and continue cooking till the oil separates, mixing occasionally



  • Add fenugreek powder,  mix well and switch it off



My Notes:

  • Let the Thokku cool completely and store it in a airtight container and refrigerate. It will stay good for more than a month if  clean dry spoon is used


Egg Bonda – Guest Post by Sathya Priya

egg bonda1

Sathya Priya from Kitchen Odyssey is our guest today:-) Priya is a good friend of mine, I know her for quite sometime. Can find lot of delicious Indian and International recipes in Kitchen Odssey also some authentic chettinadu special recipes.

Since I know for a fact that she must be familiar with toddler friendly recipes, I asked her to be my guest. Though she was busy when I asked, Priya managed to squeeze sometime for the guest post.

Due to some reasons I couldn’t post the recipe on the day I told her but Sathya understood my situation and gave the liberty:-)

Eggs are great source of protein.  Giving protein for kids is a big deal, Egg bonda is a great snack.

Over to Sathya,

Blogging changed my life ,in a positive way. That includes got lot and lots of friends,got to know different cuisine,spend my time useful for others,try reading about different things and so many.Everyday we bloggers chat/meet online.We share recipes,what is best about the recipe,photo tips etc.It really makes me happy at the same time surprising to meet person/person’s of same likings.

Like i said..Friend with the same passion, i met online is Vidya.She is very bubbly,smiley and beautiful.She shares and post recipes regular, even though she has a little kid.That shows her interest in cooking and blogging.When she asked me about the guest post i accepted immediately, thinking that i would finish it in few days.The days passed and it has become months.Still.. she didn’t say a word.Everytime i ask her,she used to say,” I know how busy you are”.That’s really so sweet of her to tell like that. And now ,i am here with a guest post.Hope she likes this post as much as i do.

    Egg bonda– a little story.. how i got to know this guy first.Those days seeing new movies or songs is like a big festival.It happens very rare.We used to wait for the friday night to watch new songs in doordarshan.Movies will come only on sundays,if its old then the long wait go waste.There is no other entertainment so my parents used to take us to movies once in a while.In one such occasion on (pandian) theater, i ate egg bonda and fell in love with it.

From then on whenever we go to that theater(egg bonda is sold only there) ,i eat egg bonda where my siblings enjoy popcorn and ice cream.After i started cooking i make boiled egg and egg kulambu to get the nutrition.I got to try my favorite egg recipe -Egg bonda ,is it not ?So here is how i made it..Before going on to the recipe lets see how to get it perfect everytime.

Tips to get perfect egg bonda:

  •  I tried egg bonda without cooking soda.If you want a fluffy egg bonda,add a pinch of baking soda/cooking soda/soda bicarbonate while mixing the egg batter.
  • Also batter has to be thick like idli batter.So the outside is crispy and can hold the egg inside.
  • I made it bite size pieces ,you can cut the egg in half and fry it.
  • You can poke the egg before dipping in batter.This step is to avoid egg splash(tip is from vahchef).

egg bonda


  •  2 boiled eggs.
  •  1/2 cup besan/gram flour.
  • 1/4 cup rice flour/arisi maavu.
  • 1/2 tsp chili powder/milagai thool
  • cooking soda(optinal)
  • salt required.
  • 1 tsp oil.
  • water for preparing the batter.
  • oil for frying.


  • Add raw egg to boiling water and keep it covered for 10 minutes.After 10 minutes take the egg out and let it cool.Remove the shells and cut in half.Keep it ready.

egg bonda4

  • Now in a large bowl add gram flour,rice flour,chili powder,salt and oil .Mix very well.Add water little by little and make it to thick batter like idli batter.You can also taste test a small portion to check everything is sufficient.

egg bonda3

  • Dip the egg in batter with yellow side up.You can pour the batter on upper side.
  • Carefully remove the excess batter from egg and add immediately to hot oil.


  • Fry the bonda until the sides are brown and crisp.
  • This is going to take time, we are not adding any cooking soda.
  • Remove and drain the excess oil in tissue.


  • Egg bonda is ready.Serve it with tomato ketchup or as is.

egg bonda2

Strawberry Phirni – Guest Post to Shalini


After a longtime I am writing a guest post:-)

Couple of weeks back Shalini from “SOMETHING’S COOKING..RIGHT UNDER YOUR NOSE!”  approached me for a guest post, to be posted for the month of May. Though I was happy to write for her space, due to my India trip I couldn’t give her a post by May. I told her my situation and Shalini gave me the freedom of taking my own time :-)

I’ve known Shalini for a long time  and was happy when she asked me to do a guest post for her.  I always admire the way she maintains two blogs separately. Whether its her poem in “Tales of Tomatoes”, or interesting recipes in food blog, shalini makes it exquisite. Many of her Kerala specials are in my do list.

Thanks a lot Shalini, for giving the opportunity to write a guest post for you…


Hot summer calls for a cool dessert. Here is a easy and delicious summer Spl.  Richness of milk with rice and strawberry makes a great dessert

Hop on to Shalini’s space for the recipe

Strawberry Phirni


Apple Crisp|Apple Crumble


After moving to US we stayed in a hotel for the initial few days. Everyday we have breakfast in the hotel, and since we dont eat meat we had very few options in the breakfast menu. Among the dishes the chef makes Omelete Muffin and Apple Crumble are my favorites.

Inspired from her I started doing that at home.  The recipe chef makes had all purpose flour; here is a version with oats. Though its perfect for breakfast,  in our home we both love to snack on it all day:-)


Apples – 5, peeled, cored and sliced

Apple cider Vinegar/lemon juice – 1 tbsp

Vanilla Extract – 1/2 tsp

Brown sugar – 1/2 cup (Adjust According to your sweetness)

Cinnamon Powder – 1/2 tsp

Rolled Oats – 1 cup

Butter – 1/4 cup, melted

Coconut oil – 2 tbsp



  • Preheat oven to 375°F. In a mixing bowl, combine apples, apple cider vinegar and cinnamon powder. Toss well to combine.


  • Combine brown sugar, cinnamon, butter, vanilla extract, coconut oil and oatmeal in a bowl.


  • Layer the sliced apples in the greased baking pan. And sprinkle the oats – sugar mixture over the apples
  • Bake for  43- 45 minutes or until topping looks crunchy and apples are tender.

apple crisp


Quinoa Idli|Quinoa Idly


Idli is one of the most common breakfast items prepared at home.. Every week at least once there will be Idli/dosai

Traditionally idli is prepared with idli rice and urad dal, but to add some healthy factor in our routine diet I started adding Quinoa, Ragi, Cracked wheat etc into the  batter. Usually idli batter is prepared in a Grinder but I am yet to buy it. My kitchen top is fully occupied and I am scared to keep the grinder down as my little one’s favorite hangout is our kitchen:-)

My mother gave me a basic recipe for idli/dosai batter for mixie and grinder. Usually rice and urad dal are soaked  separately and grinded sepeartely, mixed together at the end. Back in 2012 when I tried idli batter for the first time, by mistake I soaked both together and to my surprise we didn’t feel any difference in the taste and texture. So lazy me prefers the same procedure till date:-)


Quinoa – 1 cup

Idli Rice  – 1 cup

Whole urad dal – 1/2 cup

Fenugreek seeds (methi) – 1 tsp

Salt to taste

Water – as required (room/ cold temperature water is preferable for grinding)



  • Wash the rice, quinoa and urad dal twice, soak with fenugreek seed for 6 hours in room temperature water or warm water for 3-4 hours


  • Drain the soaked water completely
  • In a mixie jar take 1/2 cup of the mixture with 1/2 cup of water and grind it for around 2 minutes, gradually increasing the speed
  • Open the jar lid, mix once and add 3 – 5 tbsp of water and grind  till it becomes smooth. Transfer the contents to a  big utensil to hold the fermented batter. Give a break for 2-3 minutes as mixie tends to become hot while grinding dal
  • Repeat steps 3 and 4 for the remaining soaked mixture and grind; add the batter to the same utensil
  • Add the required salt and mix well ( I generally mix with hand). Cover the vessel with a plate  and let it ferment over night or 12 hours. I keep the batter vessel over a plate, so that after fermenting if the batter overflow the batter won’t mess the kitchen top:-)


  • After the standing time the batter would be raised well. Mix it once using a ladle


  • Grease the idli mould with little oil. Pour ladle full of batter to the idli mould ( around 3/4 of each indent) and cook them in idli steamer/ cooker for 10 -12 minutes or until done.  After the steam relases, remove the cooked soft idli  with the help of spoon and serve hot with chutney and sambar


My Notes:

  • If you live in a cold place it might take time for fermentation.  Can turn on the light in the oven and keep the batter for warm condition
  • Instead of grinding dal, rice and quinoa together can grind dal and rice – quinoa mixture separately
  • Dosai can also be prepared with the same batter

Fruit Kebabs using “Pop Chef” – Guest Post from Apsara

Its guest post time:-) Today we have Apsara from Eating Well Diary.
Before getting into the post I want to thank Apsara and Madhavi (sorry Madhavi I missed to mention during your guest post).  After reaching India I missed the guest post mail from both of them, replied late and couldn’t post it immediately. I felt very bad about that but they both didn’t mind the delay and gave me the freedom to post it based on my convenience. Happy to get such sweet people around:-)
Coming back to Apsara, ever since I started blogging Apsara and her blog are very familiar to me. Good friend of mine who  always stob by and leave her friendly views about my post.
“Eating Well Diary” focus on whole grain recipes. One can find lot of interesting vegan and gluten free recipes in Apsara’s space. I am a big fan of her whole grain cakes, cupcakes etc.
I asked her to write a guest post for toddler friendly recipe and I was so excited when I checked my mail.
“Fruit Kebab” , for many mom including me giving fruits to kids is one of the biggest challenge. Thanks to Apsara for introducing us a fun way to make kids eat fruits:-) I should soon buy this product.
Over to Apsara,
I’ve known Vidya for a long time in the blog world, and was elated when she asked me to do a guest post for her. She is a dear friend who leaves encouraging comments and feedback. I’m so honored to post in her space!
I love her blog and how she simplifies even the most complex recipes to suit the needs of busy people. Her energy in maintaining an active social (blogging) circle and posting regularly while managing a toddler at home, has always inspired me.
Thank you, Vidya. I hope you like this simple post of mine!
This is a kid friendly way of making fruit shapes and kebabs using “Pop Chef”. Even kids who do not like a particular fruit may be interested in trying it out when they make a beautiful shape out of it. A good way to keep them busy too, during the holidays!
Pop Chef comes with easy instructions and even bamboo skewers to make fruit kebabs.
Watermelon, cantaloupe, kiwi fruit, grapes.
Use your creativity to make interesting shapes with instructions in Pop Chef.

Spinach Avocado Soup


When my little one was teething he refused to eat food, and very few semi solid and solid foods helped me during those days. Soup was one of my lifesavers for many such days, especially this Spinach soup and Broccoli soup. This easy green soup is loaded with goodness which is good for toddlers and adults, and is also a great soup for Vegan lovers:-)

Check out other soup recipes,


Spinach – 2 cups + 1/4 cup, roughly chopped stem removed

Avocado/Butter Fruit – 1

Olive oil -1 tsp

Onion – 1, medium size roughly chopped or 6 small onions (shallots)

Water – 1/2 cup

Garlic – 2

Pepper – as needed

Salt – as needed



  • Add oil to a pan. When oil is hot, add the onions and garlic, and cook till onion becomes translucent.  Add spinach and saute for 2-3 minutes. Add water and close the lid . Cook until greens are cooked. Switch off and let the mixture come to room temperature


  • Peel, pit and mash the room temperature avocado.  Add it to the spinach mixture along with pepper and salt. Blend until smooth, adding more vegetable broth or water (I added Water), if the soup is too thick. Taste and adjust seasonings/pepper if desired



My Notes:

  • I have used the water in which the spinach was cooked. Instead, vegetable broth can also be used
  • Adjust the soup consistency as desired. I generally make it thicker as it will be easier for me to feed my son:-)
  • Since Avocado tends to oxidize, little lemon juice can be used if soup is served after a longtime or if required
  • Butter or cheese can be added to give richness to the soup
  • Cream can be added for extra richness
  • Avocado can be used with any soup for getting the creaminess in the soup