ShobisKitchen

Finger millet is the most common multigrain used in my kitchen atleast twice a week in the form of adai or kanji or pancakes. It has various health benefits and helps reduce blood sugar level too. I have a pack of store bought ragi flour, you can also use homemade sprouted ragi flour to get more nutrition out of it. All you need for this recipe is a handful of grated coconut, brown sugar or white sugar or Jaggery with ragi flour. Maple syrup or sugar syrup or honey could be used with these pancakes. This is one of the best and healthiest pancake recipe i have ever made and  of course i like it too! Ingredients: 1 cup ragi/finger millet flour a pinch of salt 1/4 sugar/brown sugar/jagerry 1 cardamom 1/2 cup grated coconut 3/4 cup of water 2 tbsp ghee/clarified butter or butter for cooking Steps: Take all the ingredients to a bowl and whisk together well. Add water and bring it to a pancake or idly batter consistency. Heat a tawa or griddle and add a tsp of ...

Potato is a staple vegetable in my pantry which i use any given day. In today's blog post i'm going to talk about the potato fingers recipe which is just awesome for our south Indian lunch menu, be it any variety rice like coconut rice, lemon rice or curd rice or the typical sambar sadam/rasam sadham, this recipe goes well with any of these dishes. This is a toddler friendly recipe too as there are no green chillies added and i have kept the spice powders to minimal quantity. There are couple of recipes using potato which remain my favorites. You can try these recipes here Baby Potato Roast kashmiri Dum Aloo Broccoli Potato curry Tawa Potato Roast Mini hasselback potatoes Potato Fish curry Potato Podimas I bet this one would definitely become one of your favorite potato recipes once you give it a try. Happy Cooking ! Ingredients: 4 medium sized potatoes 2 tsp cooking oil, olive oil preferred 1 tsp mustard seeds 1 tsp split urad dhal 1 sprig of...

If you have been following my blog posts, by now you would be knowing that i'm a great fan of Italian and Thai delicacies apart from my home country food which is Indian cuisine. The very first time i tried pasta soup in one of my office food courts, i just felt meh! and just distanced myself far away from the word pasta. It was until that day in New york city where i was forced to have a lunch in one of the popular Italian diners. Since then there was no going back - i opt to eat in Italian outlets and ofcourse anyone and everyone would love pizza no matter what. The first step being liking the food and tasting it given a chance but never had this thought of learning and cooking a good pasta at home. I always relied on my roommate to make alfredo pasta. She makes quite good pasta for our dinner, though she uses the store brought alfredo sauce. By then alfredo pasta alone is my favorite and not any other variety. Gradually i fell in love with the other options like marinara, b...

Nendran Banana Fry is a sweet recipe it's kind of an after meal snack for me and is equally sweet as having a chocolate to elate my mood. I got to eat and ofcourse learn this recipe from one of my keralite friends and since then i stopped eating nendran(a variety of banana widely grown in kerala) banana as such/raw. Trust me, you will be addicted as well, the smell of the banana makes your drool over it while cooking it. Here you go, a simple yet lipsmacking recipe for you guys. Happy cooking! Ingredients: 1 ripe nendran banana variety 1 tbsp ghee/clarified butter Steps: Slice the banana to a thickness of 1/4 of an inch or even thinner. Heat a griddle or tawa with ghee. Once it gets warm, add sliced banana. You can cook it in two batches depending on the size of the tawa/griddle. Cook on medium flame for about 2 minutes. Drizzle some ghee over the slices. Flip and cook for 2 minutes or until light brown. Add more ghee if needed. Switc...