“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

Search This Blog

Thursday, July 28, 2016


How to make mini tiffin at home, Mini Tiffin, Mini tiffin combos

Mini-tiffin has become popular nowadays in restaurants. Typical south indian mini tiffin has idli, vadai, pongal, dosai and a sweet alongwith filter coffee. Being a foodie myself, I just wanted to make a different combo and made these at home. With a little effort, we can make mini-tiffin at home with different south-indian tiffin varieties.  Who would not love to eat a mini-tiffin like this? Even I couldn't resist to taste these yummy delicacies. Needless to say, I relished it. This will make a perfect brunch. I did not make any sweets, but you can make it during special occasions and also when guests come home. I have given the recipe links below, click on them to know the method of preparation. Do try and surprise your family with these pleasures.

Neer Dosai with coconut and jaggery
Kanchipuram idly with molagapodi
Rasa vadai
Rava pongal with sambar - Rava pongal recipe will be posted later
Hot South Indian filter coffee

Enjoy mini-tiffin making at home. :)

Wednesday, July 27, 2016


How to make Quinoa veggies soup?

This soup, a meal by itself is an easy, healthy one-pot soup loaded with veggies like zucchini, squash and quinoa which has protein and high nutrients. A best soup for all, irrespective of age, and an easy to make healthy soup which can be taken during postpartum period.


Cooked quinoa - 1 cup
Zucchini - 1 (chopped into chunks)
Yellow pumpkin - 1 cup (chopped)
Spinach - fistful
Coriander leaves - fistful
Vegetable broth / water - as needed
Dried thyme / ajwain - 1/2 tsp.
Oregano / dried herbs - 1 tsp.
Black pepper powder - to taste
Chilli flakes - 1/2 tsp.
Bay leaves - 2
Tomato - 1
Lime juice - 2 tsp.
Olive oil - 1 tablespoon
Salt -to taste

How to make quinoa vegetable soup?


Cook quinoa as instructed in the pack. Chop veggies to bite-sized chunks. Blanch tomato, peel the skin and puree. Roughly chop and blanch spinach, keep aside.

Heat olive oil in a heavy bottomed pan, add bay leaves and chopped pumpkin and saute for a while.  Add tomato puree and saute for a minute. Now add vegetable broth / water. When it comes to a boil add cooked quinoa, salt, thyme, chilli flakes and oregano. Reduce the heat and cook until the pumpkin is tender. It should not be overcooked. It should be crunchy. Now add  spinach and zucchini and allow it to boil for a couple of minutes. Switch of the stove and add lemon juice. Stir well. Season with black pepper powder, mix well and serve warm.

The veggies should be cooked but crunchy. Do not overcook veggies. You can use any summer/ winter/fall vegetables of your choice. Veg.broth/ water can be added more or less to get the desired consistency.
Variation: Onion, garlic can be added.
Related Posts Plugin for WordPress, Blogger...