Coconut and rose flavoured milk rolls.

This year during Deepavali , a Festival of Lights, I tried this new recipe which turned out delicious. The roasted desiccated coconut gave a lovely flavour to the roll.The rose syrup and the glazed cherry bits gave the love polish hue to the roll.


Desiccated Coconut roasted – 1 cup

Milk powder – 1.5 cups

Glazed cherries -5-6 pieces.

Cashew powder – 2 table spoons.

Milk – 1/2 cup

Ghee – 3 table spoons

Rose syrup – 1 spoon.


I’m a bowl add the milk powder and a spoon of melted ghee and rub the mixture lightly with your finger tips. Add about 2 to 3 table spoons of milk and rub them all together with light finger movements.

Now add the rest of the milk, roasted desiccated coconut and cashew powder and prepare the dough kneading lightly.

Heat a non stick pan and add a spoon of ghee and the dough. Keep moving your hands quickly for 5-6 minutes until the dough begins to form a ball.

Now add in the cherry bits and the rose syrup and mix well.

Take an aluminium foil and apply some ghee to it.

Put the mixture on rhe aluminium foil and try to make a thin roll along with the foil. Tuck the edges and refrigerate it for 40 minutes.

Open the foil and slice the roll into thin slices. The knife may get sticky so wife it every time you slice it in order to get perfect slices. Now lightly press the pistachio slivers over each slice lightly and enjoy them.

Since both the dessicated coconut, milk powder and rose flavour are sweet in nature., I have not used any sugar or sweetener .

If you wish it to be sweeter then you may add in a table spoon of icing sugar.

Taro Chilli Roast

A no onion garlic recipe which was tasty and full of flavour.


Taro – 1 cup sliced into 1 cm roundels.

Oil or ghee – 1.5 table spoons

Tamarind paste – 1 t spoon

Water – 2 cups

Tomato – 1 diced

Mustard-1/4 spoon

Curry leaves – 1 sprig.

Chilli powder – 1 t spoon

Asafoetida – 2-3 pinches

Turmeric – less than 1/4 spoon

Cumin Powder – 1 t spoon.

Coriander leaves – 1 table spoon fine chopped.

Salt as per taste.


In a small vessel heat some water and add in the peeled and sliced taro slices and simmer for 4 minutes.

Put off the flame and in a colander strain it and hold it under a open tap for 30 seconds.

This step is done to remove the slimy texture.

Now heat another cup of water and boil the taro for two more minutes.

Add salt and the tamarind paste and keep aside.

In a pan heat the ghee and add in mustard and curry leaves and as it sputters toss in the diced tomatoes and sauté for a minute.

Now add salt, turmeric, asafoetida, cumin powder and chilli powder and sauté for about two minutes.

Finally add the cooked taro slices and lightly mix them.

Sauté on low flame for another two minutes and garnish with finely chopped coriander leaves.

Cassava Root/Tapioca Cutlets.


Cassava root – 4 to 5 Inch piece

(Peel them and then steam them)

Fresh green peas – 1/4 cup

Salt to taste

Onion sliced – 1 big one

Roasted rava -1 table spoon

Corn flour – 1 table spoon

Green chilli- 2 sliced finely

Amchur powder – less than 1/4 spoon

Red chilli powder – 1/2 spoon

Saunf powder -1/2 spoon.

Bread crumbs or suji rava – 1 cup (to roll the cutlets before you tawa fry the cutlets.)


In a pan heat 2 table spoons of oil and then add the onions, green chilli and amchur powder.

Mix well and then add the fresh peas and salt and sauté for about 3 to 4 minutes until the peas are cooked. mash them slightly and mix well.

Now add the mashed Casava root,corn flour, Suji rawa, sauf powder and mix well so that they form a lump.

If it’s sticky add a little oil and a table spoon of bread crumbs.

Now make small balls and flatten them between you palms and roll them on the plate of bread crumbs.

(You may use suji, bread crumbs or even toast crumbs to roll the cutlets.)

Now smear a little oil on a pan and roast the cutlets on both the side turning them gently.

Enjoy with sauce or chutney of your choice.

Cassava Root/Tapioca Root Parathas

Cassava root or Tapioca root has low nutritional value and is full of carbohydrates. It’s mostly used as a thickening agent in curries, puddings and soups.

Those who are allergic or intolerant to wheat or gluten can consume it.

I normally steam the peeled root and enjoy it with fresh butter or cream with a little salt and coarsely ground pepper. At times make some dry stir fry after partially steaming them.

Today I tried my hand at preparing some parathas out of the steamed root.Cassava in itself is a binding agent and can be kneaded into a soft dough once the steamed cassava root comes to room temperature.

In order to increase nutrition I have added a tablespoon of ghee and some wheat flour while kneading the root.

The result was super soft parathas. Sure to include this in our diet.


Cassava / Tapioca Root – 1 cup

Wheat flour – 1/2 cup

Ghee – 1 tablespoon

Warm Water – 1/2 cup

Salt as per taste


In a deep bowl mash the steamed Tapioca root.

Add salt, wheat flour and by sprinkling a little water knead it lightly into a soft dough.

Add ghee and knead again till it becomes a soft dough.

Keep it covered and allow it to rest.

After about 15 to 20 minutes divide the dough into uniform sized balls.

Roll them with a rolling pin into parathas

Heat the iron roti tawa/pan and roast them on both sides until done.

You may smear some ghee if you wish.

Enjoy these soft parathas with accomplishment of your choice.

Stir fried Okra/Lady Fingers

Our family loves Okras in any form be it stir fry, Raita , dry dish or with gravy.

A versatile veggie with lots of health benefits.


Okras – long ones about 15( sliced thinly and slant)

Lemon juice -1 table spoon

Turmeric powder – 1/2 spoon

Pepper – 1 spoon (coarsely ground)

Cumin powder – 1 spoon


Heat a pan and add some oil and then then add in the turmeric , cumin powder and sauté for about a minute.

Now rub in some salt and the lemon juice to the okras and keep aside.

Add the sliced tomatoes and sauté for about 3 minutes until the tomatoes are cooked.

Now add in the okras to which salt and lemon juice has been added.

Add the coarsely ground pepper and keep sautéing until the okras are cooked which takes a few minutes.

Garnish with chopped coriander and enjoy hot.




Raw Jackfruit Kebabs

When the jackfruits are in season I try to make fruitful use of the raw as well the ripened fruit. This fibrous fruit is a delicacy and the nutritional value of the fruit is also a reason for me to experiment with this fruit.

I had planned to make a deep fried podi/ pakora from it but the jackfruit turned to be slightly ripe inside. So the outcome were these delicious kebabs.


Jackfruit pieces -10 medium sized bits

Onion – 1 finely chopped

Bread crumbs – 1/2 cup

Chilli powder – 1.5 spoons

Garlic crushed – 3-4 cloves

Besan/ Chicpea flour – 2 table spoons

Cornflour – 1 table spoon.

Lemon juice – 1 t spoon

Salt as per taste.

Oil – 4 table spoons.


In a cooker steam the jackfruit bits adding a little salt for about fifteen minutes.

Once it cools using light finger movements mash them and transfer them to a big bowl.

In the same pan take a table spoon of oil and on medium flame sauté the chopped onions.

As they turn pink add crushed garlic and sauté for another two to three minutes.

Add chilli powder,besan, cornflour and lime juice and sauté for for another two minutes.

Put off the flame and add in the bread crumbs and mix well.

Smear some oil on your hands and shape the mixture into oblong shaped kebabs.

Heat a pan preferably an iron one and apply a few drops of oil and on a low flame roast or pan fry the kebabs occasionally flipping them slowly so that they are roasted evenly.

Enjoy them as is or with coriander or mint chutney and tomato chilli sauce.