How to make a painting in three (or more) easy steps.

Drawn From the Fire

1. Draw some circles. Place them kind of randomly, but kind of in a linear fashion. Whatever.

2. Squeeze three colours onto your plastic lid. Any colours will do. One should be white. And one should be yellow. The other two should mix well together. But other than that, you choose!

3. Paint your yellow stripe first, kind of randomly. Anywhere is good. It should also be strategically placed to catch the eye at about 1/4 of the way from edge.

4. Mix a bit of one of the colours into the yellow, and paint that stripe next to the yellow one. It’s OK to overlap a bit, since you are using acrylic paint. Oh, I didn’t tell you? You’re using acrylic paint. [Side note: Not any acrylic paint will do. Cheap student versions do not have good enough opacity/coverage. Pay the extra bucks for the quality paints!] This makes…

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A spicy hot chinese noodles is so satisfying on a rainy and gloomy day. Instantly lights up the mood and when it’s home made , the joy is double.

Let’s start the post with a picture of the final dish

WP_20150815_002Now to the INGREDIENTS.

Chinese noodles – 1 packet

Onion – 1 medium, sliced

Carrot – 1 small, cut lengthwise into strips

Beans – 4-5, cut lengthwise

Potato – 1 small, cut lengthwise into strips

Cabbage – little, cut lengthwise

Garlic pods – 5-6 cut into small pieces

Schzwen sauce – 1 TBsp ( you can replace Schzwen sauce with  a tsp each of chilly sauce and tomato sauce. There’ll be slight variation in the taste)

Soy sauce – 1 tsp

Salt to taste

Oil 1 TBsp

Water – 2 litres


Cook the noodles by adding 2 liters water and a tsp of oil. Once it’s done, run under tap water and keep aside.

I used feasters veg hakka noodles. The instruction in pack recommends cooking in 1 liter water. I felt the starch in the noodles weren’t washed out and made the noodles sticky. So I added one more liter and the noodles turned out fine.

Use your judgement while cooking. Extra water is not going to do any harm. Less water makes the noodles sticky because of the starch.


Take a heavy bottom wok.

Heat oil.

Throw in the garlic pods and let it brown.

Next goes onions, carrot, beans, potato, cabbage. Stir in high flame for a minute.

Add the sauces- Soya and schzwen. Followed by salt. (The sauces are pretty salty. Taste before you add salt. You’ll approximately need less than 1/2 tsp)

Cover with lid and reduce the flame to medium.

Let it cook for 3-4 minutes.

Turn the flame up and toss the noodles. Let the sauce and veg mixture spread evenly throughout the noodles.

Serve hot 🙂





Small black Channa – 1/4cup

Onion – 1 big, roughly chopped

Tomato – 2 medium sized, roughly chopped, preferably country tomato

Ginger – 1″ piece

Garlic pods – 4

Coriander leaves – 2 TBsp

Plain red chilly powder – 3/4 tsp (adjust according to taste preference)

Kitchen king masala – 1 tsp ( can be replaced with garam masala powder – 1/2 tsp)

Tumeric powder – 1/4 tsp

Salt to taste


Oil – 2 Tbsp


Soak the black channa in water for 2-3 hours.

Pressure cook along with salt up to 3 whistles and keep aside.

Heat oil in a wok. Throw in the onions and tomatoes together and salute till they’re half cooked.

Let it cool. Grind to a smooth paste along with ginger, garlic and coriander leaves. Add water if necessary.

Heat oil in a pressure cooker. Add ground paste. Saute.

Add the chilly powder, kitchen king masala, turmeric powder, salt. Stir.

Reduce flame to medium and let the gravy cook till the oil oozes out.

Throw in the cooked channa. If the gravy is thick, add little water. Cook up to 2 whistles.

Serve hot.

Enjoy 🙂



Came across this on FB.


Definitely calls for a drumstick gravy, right?

So, here we go.



Drumstick – 2, cut into 3″ pieces and then again a cut in the center

Onion – 1 big, chopped

Tomato – 1 small, chopped

Garlic pods – 4, peeled and roughly cut

Curry leaves – 1 sprig

Tumeric powder – 1/4 tsp

Chilly powder – 1 tsp

Salt to taste

Oil – 1 and 1/2 TBsp



Gather all the ingredients.


Heat oil in a cooker. When hot, add the garlic. Let it brown a bit.


Next goes the onion and curry leaves together. Saute till the onions brown.


Now, add the tomato, immediately followed by the spice powders- turmeric, chilly and salt.

WP_20150725_005 WP_20150725_006

Give a good stir.


Pour little water. Less than 1/4 cup.


Close with a plate and let it cook on medium heat. Around 5-7 minutes.

When the oil oozes in the corner, add the drumstick.


Stir. If the gravy is dry add water.

WP_20150725_010 WP_20150725_011

Close the cooker. Turn the flame to high. Let it whistle. Turn down the flame to low and leave to for 3-4 minutes.

Serve hot.


Enjoy 🙂


IMG-20150719-WA0007Let’s learn how to make mutton kulambhu .



Mutton – 500gms


Cinnamon stick – 1

Cloves – 2

Elachi – 2

Ginger garlic paste – 1 tsp

Onion – 2 big or 3 small, sliced

Potato – 1, cubed

Tumeric powder – 1/4tsp

Kulambhu powder – 1 and 1/2 TBsp

Garam masala – 1/4 tsp

Coriander leaves – few to garnish

To grind – smooth paste

Grated coconut – 1/2 shell of small coconut

Saunf – 1/2 tsp

Cashews – 8-10 pieces (optional; incase you’re using cashew, add 2 TBsp of kulambhu powder instead of 1.5)


Pressure cook the mutton after adding little water and keep aside.

Heat oil in a wok. Add cinnamon, cloves, elachi. Let the spices be induced in the oil.

Now add the ginger garlic paste. Saute.

Next goes the onions. Saute till the onions are well done.

Pour in the pressure cooked mutton.

Followed by the spice powders- turmeric powder, salt, kulambhu powder. Check salt.

Now, add the cubed potato and close the wok with lid. Let the potato cook well.

Once the potato is cooked, add the ground paste. Let it boil for a couple of minutes.

Add Garam masala powder while turning off the gas.

Garnish with coriander leaves.

Serve hot.

Enjoy 🙂


IMG-20150719-WA0006For all the mutton lovers out there, hope you like this dish.

I’m vegetarian . I’ve no idea about taste and other finesse of cooking non veg. Pappu prepared the dish, clicked pic for this blog and shared the recipe too. Thanks Pappu 🙂


Mutton – 500gms

Ginger garlic paste – 1/2 tsp

Red chilly powder (plain) – 1 TBsp

Coriander/Dhaniya powder – 1 and 1/2 TBsp

Tumeric powder – 1/4 tsp.

Garam masala powder – 1/2 tsp

Salt to taste.

Oil – 2TBsp

Water – 1/4th cup


Pressure cook mutton along with all other ingredients listed except oil for 15-20 minutes. ( Cooking time varies with mutton; adjust cooking time accordingly)

Keep aside

Heat oil in a wok. Pour contents of the cooker and keep stirring till the gravy thickens to desired consistency.

Serve hot.



This is a delicious gravy. Goes well with almost anything. From curd rice to Veg biryani to chapathi.



Button mushrooms – 200gms.

Capsicum – 1 small

Onion – 1 sliced

Tomato – 1 chopped

Ginger garlic paste – 1 tsp

Tumeric powder – 1/4 tsp

Red chilly powder – 1 tsp(Adjust according to taste)

Everest kitchen king masala – 1 generous tsp

Salt to taste


Oil – 1 TBsp


Clean the mushroom. Remove the stalk and make bite size pieces.Same with the capsicum too. Add different color capsicum for that visual appeal. I had only green with me.


Heat oil in a wok. Saute the onions.


When the onions are half done, simmer the flame and add ginger garlic paste and cook till the raw smell disappears.


Next goes the tomato


Immediately followed by the spice powders- turmeric powder, red chilly powder, everest kitchen king masala, salt


Give it a good stir. Let the flame be in medium.

Add little water. Less than 1/4 cup.


Close the wok with lid and let it cook till the oil oozes from the sides. 5-7minutes approximately.



Now add mushroom and capsicum.Stir. Close the wok.


The mushrooms will leave water. Let it cook for about 5 minutes in medium heat.

Open the lid and see if the mushroom is cooked. Remember mushroom cooks pretty quick.

Once the mushroom is done (don’t let it overcook), turn the flame to high and stir till the gravy thickens.

Serve hot.



Green gram Kulambhu

This is a healthy kulambhu. Green gram is packed with protein and is tasty too. Let’s learn to make kulambhu with it.

WP_20150716_006SOURCE Sumi


Green gram – 1/4 cup

Tomato – 1

Shallots – 8-9 finely chopped

Green chilly – 1

Garlic pods – 3

Asafoetida – a pinch

Tumeric powder – 1/4 tsp

Plain red chilly powder – 3/4 tsp (adjust according to taste preference)

Dhaniya/Coriander powder – 2tsp

Mustard seeds – 1 tsp

Curry leaves – 1 sprig

Oil – 2tsp


Soak green gram in warm water for 2 hours. If you’re using fresh sprouts, no need to soak.


Pressure cook soaked green gram or fresh ones along with tomato, garlic pods, green chilly, turmeric powder and asafetida powder upto 3 whistles.

Once the pressure is down, mash the green gram with mathu or wooden ladle. Keep aside.

Heat oil in a wok. Splutter the mustard seeds.

Throw in the shallots along with curry leaves and saute till it turns brown.

Next goes the cooked and mashed Green gram mixture.

Add the spice powders- tumeric, red chilly , dhaniya/coriander and salt.

Pour 1/4 cup water and let the kulambhu boil away in medium flame.

Turn off heat when desired consistency is reached.

Serve hot with Chapathi or rice.

Enjoy 🙂

MANGO PIE by Unnamalai

A sweet , a pie to be more specific after ages on this blog. Thanks Unna for the recipe and photo. Looks yummy.


Drroolingg as i type here ;P

SOURCE Unnamalai Adaikappan


Unflavoured Gelatin – 7gms

Water – 1 TBsp

Warm milk – 1/2 cup

Mango Pulp – 1 and 1/2 cup

Sugar – 1/2 cup

Whipping cream – 1/2 cup

Ready made Crust – 1


In a bowl take 1tbsp of water mix in the gelatin and  then  add warm milk and dissolve the gelatin fully in it without any lumps.

Now add mango pulp and sugar and mix for 2mins with a hand blender and keep it a side.

In another other bowl whip the whipping cream till it becomes a frothy.

Mix the cream with the mango mixture and pour it in a store bought crust and refrigerate for 6 to 8 hrs and then do the honors of slicing and serving and enjoying the family enjoy .





This simple more kulambhu is an absolute comfort food. One of my favorites. Also can be prepared in less than 10 minutes.

Let’s get started.

SOURCE J.Prabha Balaganesh


Curd – 1/2 cup

Water – 3/4th cup or little less depending on how thick or thin you like your more kulambhu

Cumin seeds – 1 tsp

Ginger – 1/2″ piece

Green chilly – 1 or 2 adjust according to your preference

Tumeric powder – 1/4 tsp

Salt to taste

To Season

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Broken urad dal – 1/2 tsp

Asafoetida powder – a pinch

Curry leaves – 1 sprig

Coriander leaves – few.


In a mixer jar, add all the ingredient and grind for 30 seconds.

Check salt.


Heat oil in wok and let the mustard splutter.

Add the broken urad dal and curry leaves. Give it a stir.

Add asafoetida.

Turn off the heat.

Pour the buttermilk mixture.

Immediately transfer to serving bowl and garnish with coriander leaves.

Do not leave the buttermilk mixture on heat for long.

Enjoy 🙂