Wednesday, September 15, 2021

Gulab Jamun | Gulab jamun Using Wheat Flour | Masterchefmom

Wheat Gulab jamun Recipe

Hi Supermoms,

Growing up in a conservative middle class family in Chennai meant you are mainly eating home cooked food. Eating out was not encouraged for various reasons. But I can't complain because my mother kept  dishing out nourishing and tasty food day in and day out. Fresh seasonal ingredients, freshly made spices, the sun dried vegetables and condiments, all made at home, are what I have experience and grown with. 

Festivals meant, unique menu of traditional recipes, both for main course and snacks, each of which was yummy. I still remember sitting with my grandmother and shaping Modak/Kuzhakkattai (Sweet Dumpling) for Ganesh Chaturthi. We would wait for the rituals and prayers to be completed and the naivedyam/prasad first offered to the gods, so that we can feast on these yummy delights on the traditional banana leaf. Yes, during festival times we would all sit on the floor and eat the hearty meal on banana leaves cut fresh from our backyard.

Then comes summer vacation time when everyday is like a festival. During these vacations you get spoilt silly by your grandparents who would make variety of snacks, both sweets and savouries, the taste of many of which still linger on my mouth. My favourite snack, to date, is the Gulab Jamun. My paternal grandmother, Kuppu Paati, used to make the world's best Gulab Jamuns. I love everything about the way she does Gulab Jamun including the way she stores them in tall glass bottles at the end. 
Wheat Gulab jamun

Even today, every time I make Gulab Jamun, I store them in glass jars as a tribute to her. Gulab Jamuns are always close to my heart and I am so happy to share my recipe with all of you.

Best Gulab jamun Recipe

Wheat Gulab Jamun By Masterchefmom

Makes : 25 medium size gulab jamuns

Storage: Keeps good for up to 1 week when refrigerated

1 cup = 250 ml cup


1/2 cup atta/whole wheat flour

1/2 cup milk powder

1/4 tsp baking soda

1 tbsp ghee

1/4 cup milk + 2 tbsp (adjust)

Ghee/oil to fry

For sugar syrup:

1.5 cups sugar

2 cups water

3-4 cardamom pods

Rose petals/rose water/saffron strands( all optional flavouring)

For the detailed method to make this delicious Indian dessert/sweet, do check out my recipe video below. Shared lots of tips and tricks to get perfectly soft and juicy gulab jamun.


1. To a wide bowl, add all the dry ingredients to make the Gulab jamun dough and mix well.

2. Add ghee and milk and make a smooth dough ( without any cracks). 

Chef tip: Watch my detailed video for this most important step. 

3. Pinch small portions of the dough and roll them into balls or into oblong shape ( with ever you like). 

4. Now, make the sugar syrup but adding the sugar and water into a thick bottom vessel and heating it over low/medium flame.

5. Once the syrup starts to turn sticky, switch off. 

Chef tip : No string consistency required for this syrup. You can add cardamom, rose petals etc., for flavour or can skip it. 

6. Heat a kadai or wide pan with ghee or oil and deep fry the shaped dough balls over low flame till they are uniformly fried on all sides.

7. Remove the fried jamun and drop them into the sugar syrup. 

Chef tip: Allow the sugar syrup along with the jamun to simmer over low flame for 2-3 minutes. 

8. Switch off and allow the gulab jamun to soak in the sugar syrup at room temperature for at least 3-4 hours.

9. Once they have soaked well our gulab jamuns are ready to be served. You can store them in glass bottle and refrigerate them for up to one week. 

Atta Gulab jamun

Do try out this delicious recipe for your family and share your feedback with me.

Happy Cooking!

With love,


Tuesday, September 14, 2021

Spanish Tapas - Spicy Tofu Banderillas | Tofu Satay | How to make Spanish Tapas | Masterchefmom


Tofu Banderillas

Hi Supermoms, 

Snacking time with family is the best way to unwind. A must have snack for me in the menu is the Spanish Tapas dish - Spicy Tofu Banderillas .  

With just six ingredients, this dish is so easy and quick to make. The perfect combination of delicious spicy garlic tofu, bell peppers and green olives…heavenly!

The best part is that you can involve children in assembling the tapas. It can be a great activity for them that they will enjoy. 

Tofu Satay

You can adjust the quantity of garlic and chilli powder as per your taste. You can substitute white pepper powder instead of red chilli powder if you are serving very young children. 

You can watch the recipe video below:

Spicy Tofu Banderillas :


150 gm Tofu (cubed)

20-25 Green Olives (whole, pitted)

1-2 garlic cloves (grated)

2 tbsp Olive oil (divided)

1 cup bell peppers ( mixed colours or just red bell pepper)

3/4 paprika or red chilli powder (adjust)

salt to taste


-Mix all the ingredients (except olives) and fry them over low flame till the tofu firms up and the peppers are fried well.

-Allow them to cool.

-Assemble them in small skewers or tooth picks and they are ready to be enjoyed. 

This healthy snack can be packed for lunch box too. 

Btw, do you also love Tapas ? What is your favourite Tapas ? 

Do share with me. 

Spanish Tapas

Happy Cooking!

With love,


Easy 3 Ingredient Eggless Brownies | Oreo Brownies | Masterchefmom


Hi Supermoms,  

I had made these quick and easy brownies a few days ago and it was so good. I made a small batch using a small packet of Oreo biscuits. When you want to bake a fuss free quick eggless dessert, this recipe will come handy. Just  3 ingredients needed and it comes together beautifully. You can also involve kids while making these brownies. They will enjoy helping you. 

 Here are the three ingredients you will need to make this quick dessert.

You can watch the recipe video of making these simple and tasty brownies below:

 Easy 3 ingredient Oreo Brownies


10 oreo biscuits

1/2 cup fresh cream ( add in batches) 

1/4 cup olive oil or any flavourless oil


Powder the biscuits, add cream ( first add 1/4 cup, mix and then add 1/4 cup) and oil, mix the batter, pour it into a greased mould or square glass container, garnish with roughly  broken biscuits and bake them in a pre-heated oven at 180 degrees C for 13-15 minutes . 

Allow them to cool for a few minutes, slice and enjoy πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹.

Happy Cooking!

With love,


Tomato Sambar | Thakkali Sambar | Masterchefmom

Hi Supermoms,

You all know my love for a good sambar. 

And being a South Indian, sambar is almost a daily affair in my kitchen. 

Today I am sharing a simple and delicious sambar recipe that everyone can try easily at home and believe me, it is so tasty πŸ˜‹.

You can use homemade sambar podi/powder or store bought sambar powder to make this sambar. If you do not have any vegetables except tomatoes in your fridge, this recipe is a great option. 

All you need is some steaming hot rice, ghee and potato wafers/chips , vadams or appalam.  Soul satisfying meal will be ready within minutes. 

I have shared the video of making this quick, easy, simple and super tasty tomato sambar . You can check out the recipe video below :

Tomato Sambar Recipe


6 tomatoes (roughly chopped)

1/8 tsp turmeric powder

2.5 tsp sambar podi

2 tsp tamarind paste

1/2 cup toor dal/arhar dal/pigeon peas

Salt to taste

For Tempering:

1 tbsp sesame oil

1/2 tsp mustard seeds

1 sprig curry leaves

For Garnish:

1 sprig curry leaves

1 tsp sesame oil 


Heat a pan and add sesame oil

Add mustard seeds, curry leaves, tomatoes and mix well.

Add turmeric powder, salt and mix again.

Add 2.5 cups of water (adjust), cover and cook for 12-15 minutes over low flame.

Now add 2.5 tsp of Sambar Powder ( adjust according to spice preference) and mix well.

Add 2 tsp tamarind paste or extract tamarind juice by soaking a small lemon size tamarind in 1/2 cup warm water. 

Add cooked and mashed toor dal/arhar dal/pigeon peas . Adjust water quantity according to the consistency of sambar you prefer.

Allow the mixture to cook over low flame for another 12-15 minutes and switch off.

Chef tip: You can garnish with curry leaves and/or coriander leaves if you like. You can even add a teaspoon of ghee or sesame oil just before you switch off. 

Your super delicious tomato sambar is now ready to be served!!! A must try! 

Serve it along with idli/dosa or rice, they taste so amazing!

Do try it out for your family and share your feedback with me.

Happy Cooking!

With love,


P.S:You can try my other sambar recipes too. 

Thayir Sadam | Curd Rice | How to make the perfect Curd Rice | Masterchefmom

Hi Supermoms,

Thayir Sadham or Curd Rice is a staple at our home. 

Lunch is incomplete if we do not finish it with curd rice or at least a spoonful of curd. Our childhood is filled with memories of packed curd rice lunch boxes for school , packed Thayir Sadam for our  picnics to temples , train travels also had this comfort food of ours. 

Do you know that curd rice is even served as prashadham/prashad in temples? 

They taste simply divine. 

Though the two basic ingredients used in making curd rice is the same - rice and curd, they taste completely different when made by different people. Every one has their own secret touch to making an amazing curd rice. 

The consistency of curd rice, the amount of milk or curd that you add, the salt added, the tempering and most importantly the way you cook the rice all makes a difference in taste. 

I am so happy to share the expert cooking tips of my mother-in-law and mother in this video. Check out the video below:

You can garnish the curd rice with grated carrot, ginger, raw mango, coriander leaves for special occasions. You can even add ghee roasted cashew nuts and dry grapes if you like. The options are plenty . 

But our favourite is the basic one that I have shared in the video. 

Ingredients :

1 cup rice (you can use sona Masoori or kichadi samba or any short grain variety rice)

1/2” ginger ( grated)

1-2 green chillies (finely chopped)1/2 cup curd

1/2 cup milk 

Water/buttermilk ( adjust)

Salt to taste

For tempering:

2 teaspoon sesame oil

3/4 teaspoon mustard seeds

1/2 teaspoon urad dal

1/2 teaspoon chana dal

1 sprig curry leaves

Important Note : The curd and milk measurements are for making the curd rice and serving them within 1/2 hour. If you are making it in advance or serving it much later, add more milk and very less curd. 


  1. Mash the cooked rice using the back of a ladle.
  2. Add milk and mix without any lumps.
  3. Add curd, mix and adjust water.
  4. Add salt and mix well.
  5. Heat a tempering ladle with oil and temper with the ingredients given for the same.
  6. Pour it into the curd rice mixture.

Your delicious curd rice is now ready to be served !

Happy Cooking!

With love,


Tuesday, August 31, 2021

Beetroot Puttu | Two ingredient Beetroot Recipe | Masterchefmom


beetroot puttu

Hi Supermoms,

Today I am sharing a super simple, healthy and very tasty way to enjoy beetroot. 

We all know that beetroot is so good for our health. You will be surprised how we can enjoy this vegetable without any salt or spices. The natural sweetness in beetroot and fresh coconut elevates the dish to a different level. This dish is dedicated to KarthavπŸ’–, my nephew as I got the idea for the recipe when I saw him enjoying the natural taste of the beetroot without addition of any spices or even salt. 

Do try out this recipe and share your feedback with me.

You can refer to my recipe video below for more tips:

Beetroot Puttu :

Preparation time: 10 minutes

Cooking time : 12-15 minutes


coconut ( grated/ground)


Grease small serving cups or idli moulds with coconut oil, layer the grated coconut and beetroot and steam them for 12-14 minutes. 

Your delicious beetroot puttu is ready to be enjoyed as a snack or as thoran along with lunch.

Beetroot puts

Do try and share your feedback with me.

Happy Cooking!

With love,


Monday, July 19, 2021

Vengaya Sambar | Tamil Nadu Style Onion Sambar Using Sambar Powder | Gluten Free and Vegan Recipe | Masterchefmom

Vengaya Sambar Recipe

 Hi Supermoms,

During a recent conversation with my son, I realised how much my little blog helps in cooking everyday recipes. It made me so happy. Now that he is on his own and cooking for himself and his friends, he refers more to my blog and YouTube channel

While casually talking, he mentioned that I haven't yet updated the basic everyday Vengaya Sambar or the Onion Sambar recipe. I have earlier shared the Arachuvitta Onion Sambar recipe where fresh sambar masala is ground . Do check out and try the recipe if you haven't already. 

The onion sambar recipe that I am sharing today is the simple one that I have taught my husband and kids. Whenever I am out of town or not in the mood to cook, my family takes over the kitchen and makes this sambar. It is Raghu's favourite sambar to cook as well as eat 😁. 

The flavour of onions dominate the sambar and make it so tasty. A must try! 

Vengaya Sambar/Onion Sambar by Masterchefmom

Preparation time: 10 minutes

Cooking time : 20 minutes

Serves : 4-6

1 cup = 250 ml cup

Ingredients :

2 onions (thinly sliced)

1-2 tomatoes (roughly chopped)

gooseberry size tamarind ( soak in 1/2 cup warm water and extract the juice, dilute with another cup of water)

1 /2 cup toor dal/arhar dal/pigeon peas (cooked with 1/8 tsp turmeric powder and mashed well )

2 & 1/2  teaspoon sambar powder 

1/4 teaspoon turmeric powder

pinch of asafoetida(optional)

salt to taste

To temper :

2 teaspoon sesame oil

3/4 teaspoon mustard seeds

1/2 teaspoon fenugreek seeds

1 sprig curry leaves

For garnish (optional):

handful of cilantro/kothamalli/ coriander leaves ( finely chopped)

Curry leaves

Sesame oil

Important Note : Do watch me make this tasty Onion Sambar recipe for extra cooking tips and tricks. 


1. Heat a heavy bottom vessel or kadai with oil and temper with ingredients given for the same.

2. Add the sliced onions and chopped tomatoes.

3. Add turmeric powder, salt and allow them to cook for a few minutes till the tomatoes are   slightly mushy.

4. Add the sambar powder and mix well.

5. Now add the tamarind juice and adjust water quantity .

6. Allow it to cook for five minutes and then add the cooked tuvar dal.

7. Allow the sambar to simmer over low flame for at least fifteen to twenty minutes. 

8. Switch off and add a teaspoon of sesame oil for extra flavour( optional step)

Onion Sambar Recipe

Your delicious Vengaya Sambar is now ready to be served for lunch along with rice or along with idli or dosa. 

Do try and share your feedback with me. 

Happy Cooking!

With love,


Thursday, June 17, 2021

Pappula Podi | Andhra Style Paruppu Podi | Roasted Gram Podi | Pottukadalai Podi | Gluten Free And Vegan Recipe


Andhra Style Paruppu Podi

Hi Supermoms,

Having a small portion of 'podi rice' along with hot rice and melted ghee is one of my favourite ways of starting my lunch. Andhra Style Paruppu Podi/Pappula podi is one among my top three choice of podis. I have earlier shared Tamil Nadu Style Paruppu Podi, Coconut Podi/Thengai Podi recipes with you all. Do try all of them. 

These condiments come really handy on days you are not in the mood to cook anything elaborate and at the same time do not want to order out. On such days, all you need to do is to keep some rice. 

Kandi Podi

This recipe has four ingredients in total and does not require any roasting . Takes less than 5 minutes to grind the podi. The podi stays good for uptown 3-4 months. 

You can adjust the spice levels according to your spice preference. If you do not have access to whole dry red chillies, you can even use chilli powder and make the recipe. I have to thank my instagram friend Latha for this delicious Pappula podi recipe. 

You can watch my Pappula Podi recipe video below for the detailed steps πŸ‘‡

Roasted Gram Podi / Pappula Podi/Pottukadalai Podi by Masterchefmom

1 cup = 250 ml cup

Storage: Keeps good for uptown 3-4 months when stored in clear, dry, odour free container

Recipe Courtesy : Mrs. Latha Kishore


1 cup roasted gram/chutney dal

2-3 dry red chillies ( adjust according to the chilli variety and your spice preference)

5-6 garlic cloves (with skin)

Salt to taste

Note : You can also use red chilli powder instead of dry red chillies ( 1-2 tsp). Again, adjust spice levels according to your spice preference. 

You can also add a tablespoon of dry coconut if you like . I usually skip it. 


Add all the ingredients to the jar of a mixer, grind to a fine powder. Allow it to cool completely and then transfer it to a clean, dry, odour free bottle.

How to enjoy this podi:

Add hot rice to your plate, add a heaped spoon of the pappula podi , drizzle melted ghee on top , mix and enjoy. The podi also tastes great as a side dish to idli/dosa or any tiffin. It can  be used to make instant chutney and also a thickening agent for your soups/gravy etc., If you are vegan, you can enjoy the podi with coconut oil or sesame oil. 

Pappula Podi Recipe

Do try it out for your family and share your feedback with me.

Happy Cooking!

With love,


Saturday, May 15, 2021

Mango Pudding | Easy Dessert Recipe | Masterchefmom


Mango Pudding Recipe

Hi Supermoms,

Mango Season is here😍. 

Eating a slice of mango after lunch is our favourite way to enjoy this fruit. 

Here we get tasty 'Safeda' variety of mangoes easily. This year we also enjoyed alphonso mangoes. How about you? What are the mango varieties you love and what do you get easily in your city/country? Do write to me. Would love to know. 

This Summer, I did not try many recipes with mango. The second wave of covid left me with very less enthusiasm. I made just one dessert using mango and it turned out super yummy. 

The entire dessert came together within fifteen minutes. It just takes little more time in the refrigerator to set. 

You can make this pudding without gelatin or agar agar. If you are apprehensive of the texture of the pudding (to set perfectly), you can set them in dessert bowls and serve them as is. You can garnish with chocolate shavings, dry fruits of your choice or simply with cut mango pieces or any fruits of your choice. You can be creative there. 

Chef Tips : If you do not like the taste of cornflour in the pudding, reduce the quantity of cornflour to just 1 teaspoon and cook for a few more seconds so that it thickens more. Alternatively, you can skip cornflour and add fresh cream instead of milk. Carefully heat the mixture over low flame, stirring continuously for a few minutes and switch off.

If you are vegan, use coconut milk instead of regular milk and follow the remaining steps in the recipe . Freshly extracted coconut milk tastes best.

No Gelatin Mango Pudding Recipe

Mango Pudding 

Ingredients :

1 cup mango pieces (use mango variety that is less fibrous)

1 cup milk

1 tbsp cornflour (adjust)

2 tbsp sugar (adjust as per taste)

1/8 tsp cardamom powder

pinch of salt

You can watch the detailed recipe video below :


To the jar of a mixer, add mango pieces, sugar, cardamom powder, pinch of salt and grind to a smooth puree'. Add 3/4 cup milk and grind again .

Sieve the mixture into a heavy bottom pan/vessel and place it over low flame.

Mix cornflour with the reserved 1/4 cup milk.

Once the mango mixture starts to boil add the corn flour mixture and keep stirring over low flame till the pudding mixture starts to thicken.

Switch off and transfer the mixture to greased serving bowls. I added a few pomegranate pearls on the bottom of the silicon mould before I poured  the pudding mixture. It added natural colour contrast to the pudding. 

Tap the bowls to remove air bubbles and let it cool down to room temperature.

Refrigerate ( in the freezer compartment) for at least 2 hours before you serve them.

You can garnish with either grated/chopped dry fruits of your choice or cut fresh fruits of your choice. 


Easy Mango Pudding Recipe

Do try it this mango season.

Happy Cooking!

With love,


Thursday, May 6, 2021

Vazhaithandu Kootu | Banana Stem Dal | Banana Stem Kootu Recipe | Gluten Free and Vegan Recipe | Masterchefmom

how to clean banana stem

Hi Supermoms,

The Banana Stem is filled with health benefits. In Tamil, banana stem is called Vazhaithandu. I have shared so many banana stem recipes with you all. Each time I buy banana stem, I try new recipes. Will try share them with all of you. Recently I have shared the Banana Stem Rasam that can be served as a soup and Banana Stem PoriyalDo check them out.

The main problem that many face while cooking the banana stem is the process of cleaning and chopping them. I have shared a detailed blog post showing you the method I follow to clean as well as store the banana stem for 2-3 days. Yes, you can actually clean and store it in the fridge for 2-3 days and use in smaller portions. 

Today's recipe is really simple. Just involves two steps. First is pressure cooking the banana stem along with chana dal/bengal gram and the second is grinding the Kootu podi/kootu powder and adding it to the cooked vegetable. 

Kootu consistency is thicker than regular dal/pappu. Adjust water quantity accordingly. I have shared more tips in my recipe video. Do watch and make this Kootu for yourself and your family. I am sure even people who do not love this vegetable will love this dish. 

Vazhaithandu Kootu

Banana Stem Kootu / Vazhaithandu Kootu by Masterchefmom

Total time : 25 minutes

Serves: 4

1 cup=250 ml cup

NOTE: You can try this recipe using cabbage, snake gourd, bottle gourd, flat beans, spinach or chayote squash, ash gourd, ridge gourd , cucumber or even carrot. Adjust water depending upon the type of vegetable you are cooking in this recipe.


2 cups banana stem ( cleaned and soaked in diluted buttermilk)

1/2 cup chana dal/bengal gram

1/8 tsp turmeric powder

Salt to taste

For the Kootu Podi :

1/4 cup fresh coconut

2.5 tsp roasted gram

1/4 tsp cumin seeds

1.5 tsp coriander seeds

1/2” ginger

1 green chilli

1 dry red chilli (adjust according to your spice preference)

For garnish:

1 sprig curry leaves

1 tsp coconut oil 

Important Note : You can watch the step by step instructions to making this recipe in my recipe video below:


1. Pressure cook the banana stem along with chana dal, turmeric powder for 3-4 whistles over medium flame and switch off.
Chef tip : Add 1.5 cups water ( adjust)
2. To the jar of a mixer, add all the ingredients given under 'Kootu Podi' and grind it to a powder or you can add 1/4 cup water and grind it to a paste.
3. Open the pressure cooker, add the Kootu podi or Kootu masala, adjust water quantity ( if required) and allow the mixture to cook for 5-7 minutes and switch off. 
4. Tear and add 3-4 curry leaves, a teaspoon of coconut oil and  cover the vessel until you serve it. 
Optionally, you can heat the oil and temper with mustard seeds and curry leaves. 

Your delicious and healthy Vazhaithandu Kootu is now ready to be served! 

Vazhaithandu Kootu recipe

Happy Cooking!

With love,


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