Spinach Pasta

Spinach pasta 5

My daughter does not eat greens if I make poriyal, so I try to make spinach chapathi or spinach pasta. She happily enjoys her spinach meal. You can try skipping heavy cream in the recipe but you have to reduce the amount of Serrano pepper and garlic. Heavy cream cuts down the spice level.

Spinach pasta 1


  • Spinach – 1 bunch (chopped, washed and drained)
  • Oil – for sauteing
  • Garlic – 3/4 tbsp, chopped
  • Serrano pepper – 3/4 tbsp, chopped
  • Salt – to taste
  • Elbow macaroni or pasta of your choice – 2 cups
  • Heavy cream – 1/4 cup + 2 tbsps
  • Parmesan cheese – for garnishing (optional)


    • Heat oil in a pan.
    • Add garlic and Serrano pepper. Saute until the garlic turns golden brown.

Spinach pasta 2

    • Add the chopped spinach and cook until the spinach wilts.
    • Add salt to taste and turn off the heat. Let the spinach cool down completely.

Spinach pasta 3

    • Cook the pasta by following the directions on the box and drain them.
    • Grind the spinach into a fine paste using very little water.
    • Return the spinach mixture to the same pan and turn on the heat.
    • When the spinach puree starts to boil, add heavy cream and salt.
    • Let it cook for a minute. Turn off the heat.
    • Toss in the cooked pasta and top with Parmesan cheese.

Spinach pasta 4


Chicken Kulambu

Originally posted on Uma's Kitchen:

Chicken_Kolambu (2)

This method of cooking the chicken goes well with rice,dosa,idli,idiyappam,biryani or coconut rice.


  • Chicken (cut into small pieces) – 1/2 lb
  • Ginger – 1.5″
  • Garlic – 2 pods
  • Oil – 3 tbsps
  • Cumin seeds – 1/2 tsp
  • Onions(chopped) – 1 cup+3/4 cup
  • Red chillies – 2
  • Turmeric powder – 1/4 tsp
  • Chilli powder – 2 Tbsps (adjust according to taste)
  • Tomato -1
  • Salt – as per taste
  • Water – 2 cups or less

Grind the ingredients below to a fine paste using water:

  • Shredded Coconut – 1/2 cup to 1/3 cup
  • Cumin seeds – 1/2 tsp
  • Fennel seeds(sauf) – 1/2 tsp
  • Cinnamon – 1″
  • Pepper – 1 tsp


  • Chop the chicken into small piece and clean them.
  • Grind the ginger and garlic together to a fine paste using water.
  • Grind the coconut,cumin seeds,fennel seeds,cinnamon and pepper by adding little water to a fine paste.
  • Heat oil in…

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Chicken Jeera Fry

Originally posted on Uma's Kitchen:

Chicken Jeera Fry

This is one of my favorite chicken recipes. My Mom and aunts make this chicken fry on a regular basis. This fry tastes better when the chicken is cut into small pieces. You can use boneless chicken or chicken with bones for this recipe.

You can add more than 4 tbsps of oil for a tastier fry. My cousins used to mix the oil and gravy from the chicken fry with rice and enjoyed it.


  • Chicken – 450 grams, cut into small pieces
  • Oil – 4 tbsps
  • Cumin seeds – 1 tsp
  • Ginger garlic paste – 1 ” ginger + 3 garlic pods
  • Onion – 1 + 1/2 cup chopped
  • Dry red chilli – 3
  • Turmeric powder – 1/4 tsp
  • Chilli powder – 2 tbsps, adjust according to taste
  • Salt – to taste


  • Clean the chicken and set it aside.
  • Heat oil in a pan and add cumin…

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Mushroom in Cashew Gravy

Mushroom in cashew gravy


  • Mushrooms – 3 cups, sliced
  • Oil – for saute
  • Onion – 1 cup + 1/4 cup, chopped
  • Ginger – 1 inch, chopped
  • Garlic – 2 cloves, chopped
  • Green chili – 1, small chilli chopped
  • Turmeric – 1/8 tsp
  • Tomato – 1/2 a tomato, chopped
  • Butter – 2 tbsps
  • Salt – to taste
  • Water – 1 cup
  • Red chili powder – 2 tsp, adjust according to taste
  • Grind the following ingredients to a fine paste:
    • Cashews – 18
    • cardamom – 3
    • Cinnamon – 1 inch
    • Cloves – 3


  • Heat oil in a pan.
  • Add onions, ginger, garlic and green chili. Saute until the onion turns golden brown.
  • Add tomato and saute for a minute.
  • Add salt. Turn off the heat and let it cool down completely. Grind it into a fine paste without adding water.
  • Grind cashews, cardamom, cinnamon sticks and cloves together into a fine paste using water.
  • Heat butter in a pan.
  • Add the onion mixture and the cashew mixture.
  • Add 1 cup of water, red chilli powder and salt to taste.
  • When the gravy boils, add the chopped mushrooms and turn off the heat when the mushroom is cooked.
  • Serve hot with chapathi/ vegetable rice.

Super Moist Banana Bread

Super moist banana bread 15

There is always a bunch of very ripe bananas sitting at every home. I make Paniyaram’s when I have one banana or banana bread if there are more. They taste really good and can be had for breakfast too. The recipe below yields very moist banana bread.

Using very ripe bananas gives the bread more flavor.

Super moist banana bread 3

Check out my other recipe for banana bread.

The ingredients below makes one loaf of banana bread.


  • All purpose flour – 1 + 1/2 cup
  • Baking soda – 1 tsp
  • Salt – 1/2 tsp
  • Butter – 1/2 cup plus more for greasing the pan at room temperature
  • Sugar – 1  cup
  • Eggs – 2
  • Vanilla Extract – 1/2 tsp
  • Very ripe large bananas – 4, mashed
  • Walnut or any nuts – 1/2 cup, chopped (optional)


    • Preheat oven to 350F.
    • Grease a 9 x 5 x 3″ loaf pan.

Super moist banana bread 2

    • Sift flour, baking soda and salt together in a bowl.

Super moist banana bread 1

    • Beat butter and sugar in the bowl of an electric mixer until well combined.

Super moist banana bread 5

    • Add eggs and beat until well combined.

Super moist banana bread 6

    • Add vanilla extract and mix.

Super moist banana bread 7

    • Add the flour mixture little by little to the wet ingredients and mix until just combined.

Super moist banana bread 8

    • Mash the bananas and chop the walnuts.

Super moist banana bread 4

Super moist banana bread 10

    • Mix in the banana puree and nuts. Mix until well combined.

Super moist banana bread 11

    • Pour the batter into the greased loaf pan and bake for 1 hour and 20 minutes ( or until a cake tester comes out clean). Rotate the pan halfway as it bakes.

Super moist banana bread 12

    • Let the bread cool down in the pan for 10 minutes.

Super moist banana bread 13

    • Remove the bread from the pan and let it cool down completely on a wire rack.

Super moist banana bread 14

Masaal Vadai

Originally posted on Uma's Kitchen:

Masaal Vadai 8

இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள் / Happy Tamil New Year greetings eyeryone. Today’s menu for Tamil new year was rice with sambar, cabbage kootu, plantain fry, pineapple kesari and masaal vadai. Hope you had a wonderful day.

Masaal Vadai 9

Masaal vadai is famous in Tamil Nadu. My husband calls it “Tea Stall Vadai:) . Well that is true.This vadai is sold at tea stalls,beach,railway stations and bus terminals. The fennel seeds and chopped chilli adds flavor to this vadai.It is called masala vadai or masaal vadai.It is a comfort snack when combined with tea on a cold or rainy day. It is called kadalai paruppu vadai in Tamil.Below is the recipe for Madras Masaal Vadai / Kadalai Paruppu Vadai.

My mom makes very good masaal vadai’s. Recently, she told me that she drains the channa dal in a colander for half an hour before grinding them. I…

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Egg Rice

Egg rice 1


  • Uncooked rice – 1.5 cups, cook the rice and let it cool down completely
  • Oil – for sauteing
  • Mustard seeds – 1/8 tsp
  • Cumin seeds – 1/2 tsp
  • Onion – 2/3 cup,chopped
  • Ginger – 2 tbsps, finely minced
  • Serrano pepper – 1, slight lengthwise
  • Green bell pepper – 1, chopped
  • Tomato – 1, chopped
  • Egg – 5
  • Salt – to taste
  • Black pepper powder – 1 + 1/2 tsp


    • Heat oil in a wok.
    • Add mustard seeds and wait till it splutters.
    • Add cumin seeds and let it crackle.
    • Add onions, ginger and serrano pepper.
    • Saute until the onions turn transparent.
    • Add bell pepper and saute until the bell pepper is almost cooked.
    • Add chopped tomato and saute for 1 minute.
    • Add eggs and mix well.

Egg rice 2

    • Add salt to taste.
    • Keep mixing until the egg is fully cooked.
    • Turn off the heat. Add the egg mixture to the cooled rice. Add black pepper powder and salt.

Egg rice 3

  • Mix well and serve.