Tuesday, 4 December 2018

Moving to Austin Texas

Hi Guys,

I haven't been blogging for the last 4 years now. I have a new career in real estate & haven't had time to post any recipes. If you are moving to Austin Texas, I can help you find a home to buy or lease.

Friday, 19 August 2016

Veggie Hot Dog Boat

Here is me back again after a long long silence. My Baking business www.sweetzionsbakehouse.com is doing great! In the US it is not easy to run a home baking business & also take care of the toddler. This summer break was pretty hectic to work on cake when my LO is all around. Now since he is back to school, I have found some time for blogging. There are most days when I am busy working on cakes, that I want to grab a quick bite. This recipe is exactly the quick bite kind one. Have them for breakfast, lunch or any time....I had left over sauted vegetables from breakfast & I used this to make the Veggie Fontina boat.OMG! this tasted delicious  a must try. I am also planning to make these for my sons lunch too. This is how I made the,


  • Hot dog Buns
  • 1 tbspn of oil
  • 1/4 cup chopped mushrooms
  • handfukl of chopped onions
  • 4 asparagus
  • salt & pepper for seasoning
  • 2 tbspn  Grated Fontina cheese
  • spring onion to garnish


  1. Heat oil in the pan & saute the onions, mushrooms & asparagus high flame for couple of minutes. 
  2.  Now season this with salt & pepper, set aside. Don't over cook them but just enough.
  3. Now take a hot dog bun, stuff this veg filling in the bun, garnish with fontina cheese & spring onions. Microwave this for 30 secs for the cheese to melt. Now these delicious veggie boats are ready. 

Thursday, 14 April 2016

Spicy Prawn Masala

here is he recipe video https://youtu.be/g-7ewKNhR0E

Hello everyone.... I am back to blogging after almost 6 months:(.. I cant believe its been so long since I blogged. My baking business "sweetzions Bake House" has kept me so busy & I have hardly had time. Nevertheless the cooking hasn't stopped a bit & I have been having a great time here in Austin. My lill Zion has started going to a private Catholic School. After so much of research on public or private school, we are very happy that we did took a very good decision of putting him in Holy Family. The school is great & so are the kids there. We have seen our lill boy turning into a gentleman already:). Well coming back to todays post, I promised myself that I will be doing at least 1 video recipe a week & posting it on my YouTube channel & in my blog. I did a hand videography of this Spicy Prawn Masala recipe video. I love Nirapara Fish Masala & hence used it as my main ingredient. This is how its made.

  • 250 gms Prawns (Fresh /frozen)
  • 2 tbspn Nirapara Fish Masala
  • 1/2 tspn Turmeric Powder
  • 1 tspn mustard seeds
  • 1 cup chopped Onions
  • 1 cup chopped tomatoes
  • 2 tbspn chopped green chili
  • 2 tbspn chopped ginger & garlic
  • slat as per taste
  • 2 tbspn oil
  • handful of curry leaves
  1. Add oil in a pan, add mustard seeds & allow it to crackle.
  2. Now add the ginger, garlic, onions & fry them until they are translucent. Now add in tomatoes, all the spices, salt & cook for 5 to 8 minutes. Close lid & cook until fat separation.
  3. Now add in the prawns & cook them for another 3 minutes, until the prawns are cooked.
  4. Now garnish the dish with curry leaves & its ready to eat.  

Wednesday, 26 August 2015

Ingi Puli- Onam Recipes

Here is another Yummy Onam recipe "Inji Puli" This is one of my favorites & I love anything that has a good balance of flavor. A very easy & simple recipe. It can be made in big quantity & stored for many weeks. This goes best with steamed rice & eaten in small quantity like pickle. This is how I made it...

  • Ginger - 3/4 cup skin peeled and finely chopped
  • 7 Green Chillies  chopped
  • 1/2 tspn Fenugreek seeds
  • 1/4 tspn Asafoetida
  • 1/4 tsn turmeric powder
  • 1 tspn chili powder
  • Tamarind - gooseberry sized ball or 2 tbsp tamarind paste (1/2 cup water)
  • Crushed Jaggery 1.5 tbsp

  • Salt - to taste

To temper:

  • Oil - 4 tbsp coconut oil
  • Mustard Seeds - 3/4 tsp
  • Curry leaves - 1/4 cup
  • Red Chillies - 2 broken


  1. Soak tamarind in 3/4 cup of warm water,set aside.Wash ginger, peel off the skin and chop it finely. Then trim the edges of green chillies and chop it finely too.
  2. In a pan heat oil - add the items listed under 'to temper' let it splutter.
  3. Then add ginger and green chilies and fry till nicely browned along with fenugreek seeds. Then filter and add tamarind water , turmeric powder, chili powder &  salt as per taste.
  4. Allow it to boil for few mins until raw smell leaves. After it starts to boil simmer and allow it to thicken more like a thokku.
  5. Once it starts to thicken add jaggery and let it boil until oil separates.
  6. Allow it to cool down then store in a clean bottle. This will last for 1 week outside in an airtight bottle. Mine however got over in a days time. 

Tuesday, 25 August 2015

Pineapple Pachadi - Onam Sadhya Recipes

Here is the 4th recipe I am sharing for Onam sadhya. Looking at the pachadi picture my mouth is watering. I love Pineapple Pachadi & I sometimes make it when I make Biriyani. This pachadi has a proper balance of sweet, spice, savory. I also liek to eat it just like that. I have always used canned Pineapple to make this Pachadi. If you dont get canned ones, use the fresh ones. Make sure you clean & cut them well. If you are using canned ones, then make sure you drain the liquid off .  This is how I made it...

Serves: 8 people
Making time: 20 - 30 minutes

  • 2 cups canned Pineapple chopped into cubes
  • Small onion/shallots - 2, sliced
  • Green chilli - 1-2, slit lengthwise
  • Chopped ginger - 1 tsp
  • Grated coconut - ½ cup
  • Chopped garlic - ¼ tsp
  • Jeera/Cumin - a pinch
  • 1 cup Yogurt beaten
  • 1/4 tspn turmeric powder
  • Salt
  • 1 Tbspn Coconut oil
  • Curry leaves
For tempering
  • 1 tbsp coconut oil
  • 1 tspn mustard seeds
  • 1/2 tspn fenugreek seeds
  • 2 - 3 red dried chili
  • handful of curry leaves

  1. Grind together coconut, chopped garlic and jeera with 2-3 tbsp water to a smooth paste. Whisk the yogurt and keep aside.
  2. Heat oil in a pan and add sliced small onion,green chilli, ginger, curry leaves and salt. Stir it for 2 mins. Now add in the Pineapple cubes, turmeric powder,  Add ½ - ¾ cup water. Cook for about 1 minute. 
  3. Add coconut paste, cook for 2 - 3 mins till the raw taste of coconut changes. Remove from fire and add whisked yogurt. Combine well.
  4. Bring back to fire and keep stirring for 3-5 mins on low flame. Do not let it boil.
  5.  Heat oil in a tempering kadai and splutter the mustard seeds, fenugreek seeds, dry red chillies and curry leaves. Now pour this tempering on top of the Pachadi. 
  6. The dish has a medium thick consistency.

Olan - Onam Sadhya Recipe

The 3rd Onam recipe is Olan. Olan is prepared by adding coconut milk into the ash gourd & beans cooked soup. I used canned beans as it was easy to use & easily available in the supermarket. I used the small kidney beans, you can use any variety from pigeon, black eyes or pinto. This is how I made Olan. 

Serves: 8 people
Making time: 30 - 40 minutes

  • Black-eyed beans  (vanpayar) - ½ cup (I used 1 tin Canned beans)
  • 2 cups Ash gourd  cut into cubes
  • 4 Green Chili slit lengthwise
  • Water - 2 cups
  • 1 tin Thick coconut milk around 1 cup
  • Salt
  • Curry leaves
  • 2 tbspn Coconut oil
  • 1 tspn Mustard seeds & 3 red dried chili for tempering

  1. If you are using raw beans, then you will have to soak them for atleast 4 hours & pressure cook them until its soft. 
  2. Cook together ash gourd, green chilli, salt and 2 cups water, till ash gourd becomes tender. Again, ash gourd also should not be overcooked and it should retain its shape.
  3. Add the cooked beans/ washed canned beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. 
  4. In a small tempering pan, add 1 tbspn coconut oil , once its hot add mustard seeds, red chilis allow it to splutter. Turn off flame, Now add curry leaves into it & pour the tempering on the cooked Olan. 

Raw Mango Pulissery - Onam Sadhya Recipe

The 2nd Onam Sadya Recipe is Pulissery & this is a general recipe to make any pulissery. 
Pulissery is a signature Kerala curry made with curd. It is served as the last curry of the Onam Sadhya before serving the pradhaman (desert). The simpler version of Pullisery is called Moru Curry which is made almost every day in Kottayam side. Moru curry is my hubby's favorite & he doesn't mind having it everyday.  It goes well with white rice, Kerala Champa rice, some thoran and papadam. You can use any vegetable to make this recipe. I have used Raw Mangoes in mine.

Serves: 8 people. (Since its served along with Sadya in little quantity)
Making time: 30 minutes


  • Buttermilk - 2 cups
  • Turmeric Powder - a pinch
  • 1 cup chopped Raw Mango. Optional ( Raw banana, Pineapple, Ridge gourd,  Ash gourd, Pumpkin, Okra) 
  • Pepper Powder - 1/4 tsp
  • Salt - as needed
To Grind
  • Coconut - 3/4 cup
  • Garlic - 3-4
  • Cumin seeds - 1/2 tsp
  • Green Chillies - 1 or 2

For Tempering

  • Mustard seeds - 1/4 tsp
  • Shallot onions - 4-5 (chopped)
  • Dry red chillies - 1 or 2
  • Fenugreek seeds - 1/8 tsp
  • Curry Leaves - 1 strand
  • Coconut Oil - 1 tbsp

  1. Grind together all the ingredients under 'to grind' to a coarse paste.
  2. Heat oil in a kadai and splutter the mustard seeds, fenugreek seeds, dry red chillies and curry leaves.
  3. Add the chopped shallots and fry till it turns light brown
  4. Add the chopped vegetables with turmeric powder, salt, pepper powder and little water and let it cook for 5 minutes till the veggies are cooked. If you are using Raw mangoes, no need to cook.  (If you do not want any vegetables, skip this step.)
  5. Add the ground paste and saute for 2 minutes on very low flame
  6. Finally add the buttermilk and required salt.
  7. Keep stirring continuously for the next 5 minutes till the curry gets warmed up. Do not let it come to a boil.

Avial- Onam Sadhya Recipes

Last Onam I made a grand Sadya Lunch & invited my friends & some of the girls I know here in Austin. It was so much fun to cook for almost 10 people. 

Sadya is a variety of pure vegetarian dishes traditionally served on a banana leaf in KeralaIndia. Sadhya means banquet in Malayalam. It is a feast prepared mainly by men, especially when needed in large quantities, for weddings and other special events. During a traditional Sadhya celebration people are seated cross-legged on mats. Food is eaten with the right hand, without cutlery. The fingers are cupped to form a ladle. A normal Sadhya can have about 24-28 dishes served as a single course. In cases where it is a much larger one it can over 64 items in a in a Sadya like the Sadya for Aranmula Boatrace (Valla Sadhya).

The main dish is plain boiled rice, served along with other dishes collectively called Kootan (കൂട്ടാന്‍) which include curries likeParippuSambarRasamPulisseri and others like KaalanAvialThoranOlanPachadiMango pickleNaranga curry, as well asPapadumBanana, plain Yogurt or Buttermilk, and plantain chips. The traditional dessert called Payasam served at the end of the meal is of many kinds and usually three or more are served. The 'Kootan' are made with different vegetables and have different flavours; some say the reason for including so many dishes in the Sadhya is to ensure that the diners will like at least two or three dishes. (Source Wikipedia) To know more about Sadya click on this link

Most of the Onam Sadya dishes have similar ingredients & same method of cooking. Once you chop & keep all the ingredients ready, making sadya is very easy. You will need lots of grated coconut, curry leaves & coconut oil .

Here is the first Onam dish I am sharing "Aviyal " It is a dish that originated in the kerala cuisine. As the name indicates, aviyal is a 'mixture' of vegetables cooked with coconut. Aviyal has its own variations in different parts of kerala and tamil nadu. It is usually had with rice and is one of the main side-dishes for any traditional special occasions. This is one of my Fav Kerala recipes. I make this dish atleast twice a month. For best results always make Keralal recipes with Coconut Oil. For Aviyal coconut oil is the must. 

Serves: 8 people for Sadya
Making time: 30 - 40  minutes


  • 2 cups carrots chopped like french fries Potatoes
  • 2 cups Potatoes chopped like french fries Potatoes
  • 2 cups Green Bean chopped 4 inches long
  • 2 large drum sticks chopped 4 inches long
  • 1 cup small cubed chopped Yam
  • 1 cup chopped sweet potatoes small cubes
  • 1 cup raw banana chopped into small cubes
  • 1/4 cup Curry leaves 
  • Coconut oil - 2 tbsp
  • Turmeric powder - 1/4 tsp
  • Salt - to taste

To grind

  • Coconut - 1 cup (grated)
  • Green chilly - 4- 6
  • Small Onion - 1
  • Cumin seeds - 1/2 tsp


  1. Saute hard vegetables together with 1 tbsp of oil in a kadai for few minutes. Yam, potatoes, sweet potatoes,raw banana, Drum sticks. Add 1/4 cup of oil, Cover and cook all the vegetables for 5 minutes with salt until its 90% cooked.
  2. Now remove the cooked vegetables aside & in the same kadai cook the rest of the soft vegetables carrots & beans. These just required sauteing & very little drizzle of water. Dont over cook the vegetables. Once all the vegetables are cooked 90% remove from kadai &  keep them aside.
  3. In the meantime grind coconut, green chilly, small onion & cumin seeds 
  4. Now Add all the pre cooked vegetables to the kadai, add salt turmeric & ground coconut paste, 1/4 - 1/2 cup of water. Close lid & cook this on low flame for about 5 to 10 minutes until all the vegetables are cooked to perfection & are tender.
  5.  Mix everything occasionally to avoid the veggies from sticking to the bottom of the kadai.
  6. The vegetables should be tender but still hold its shape. At this stage turn off the stove.
  7. Drizzle some fresh coconut oil and some curry leaves on top and keep covered till you are ready to serve. (Alternatively, you can make a tempering of mustard seeds and curry leaves in some coconut oil and add to the aviyal.)

Wednesday, 15 July 2015

Tawa Paneer (Video Recipe)

This week is again a very very busy week for me. I am having 6 cake orders this weekend. I am kind of mentally preparing myself. I am trying to make all the figurines ahead of time. I have also made my ready cake packets like box mix:). This will definitely save time. 

Tawa Paneer is one of our favorite Paneer dish in the house. I make this dish at least once a week. This dish goes very well with Rotis. I made this yesterday & thought will make a video recipe. This is a super simple dish & extremely tasty

Serves: 4 people
Making time: 30- 40 mins
Total time: 1.40 mins


  • 1.5 cups Paneer cubes
  • 1/2 cup yogurt
  • 2 tbspn Tomato paste
  • 2 tspn chili powder
  • 1/2 tspn turmeric powder
  • 1 tbspn Tandoori Masala (Everest Brand or any other)
  • Salt as per taste
  • Tomato puree from 2 medium tomatoes
  • 1 medium onions chopped
  • 1 tbspn ginger paste
  • 1 tbspn Garlic paste
  • 1 tspn cumin seeds
  • 1 tspn carrom seeds (Ajwain
  • Coriander leaves for garnishing
  • 3 tbspn Oil


  1. Make a marinade using yogurt, tomato paste, salt, turmeric, chili & tandoori masala powder
  2. Marinade the Paneer for 1 hour or if you are in a hurry you can use it right away too. 
  3. In a pan heat oil & fry the Paneer until the gravy thickens for about 3 minutes
  4. Once the Paneer is done, remove set aside. 
  5. Into the same Pan add cumin seeds & carrom seeds. Add the onions, ginger garlic & saute for few minutes.
  6. Add the tomato puree into the pan & cook until fat separation for about 5 minutes. Keep sauteing in between & also close lid & cook. 
  7. Once the masala is ready add in the tawa fried Paneer in to the masla & mix well. 
  8. Cook this for about a minute & garnish it with coriander leaves. 


  1. You can also add some water or cream if you want gravy.
  2. This is a semi dry dish & goes well with rice & roti.