Thorny prompt

Ahh.. well, i am back with a good 2 months of silence. Though busy with work, somewhere at the corner of my brain there was always a thought to come back and write. But that didn’t seem to be easy though… today when i came back, i was thrown a word for the daily post which i couldn’t write much about, because it needed a Panoply of words…. 

What a difficult situation.. but perhaps i should write. I should let my followers read what i have in my mind.. i always express things my way rather than seeing the matter on a general view. For me, that gives happiness.. i’m working with few recipes and soon will post them up for your view. So, i guess i’ve kept my comeback post short and delighted to start off again with the daily post’s word challenge. Bye bye..


Curry ‘pops’

Hi everyone its me again with another recipe of my all time favourite savoury curry puffs. It is one of the most famous on-the-go breakfasts in Malaysia and in local language it is called as ‘karipap’ (pronounced correctly as curry-pup 😅;lol i modified it a bit for the title though) . No stall is complete without this particular pastry. So yummy and so filling, one day i decided to make them myself. Surveyed few methods from the stalls i used to buy and few more from my friends, equiped with the ingredients and impression mould, i was set to make the delicious ‘karipap’. 

You can make the fillings out of any combos of vegetables you can think of, but i would like to stick to the traditional potato curry filling which makes it so aunthentic.

So, lets see what are the ingredients and how to make it.

(makes about 20 medium sized karipaps)

The Dough

  1. Wheat flour -2 cups
  2. Salt – 1 tsp
  3. Vegetable oil – 2 tbs
  4. Water – to make smooth dough 

The Filling

  1. 2 large potatoes
  2. 1 medium sized carrot 
  3. 4 shitake mushrooms
  4. 1 big onion 
  5. 3 cloves of garlic 
  6. 2 red chillies 
  7. Turmeric powder – 1/2 tsp
  8. Red chilli powder – 2 tsp
  9. Water
  10. Salt to taste


    1. Dice the potatoes, carrots and mushrooms and wash it in water. Drain and keep aside
    2. Finely chop the onion, garlic and red chillies
    3. In a heavy bottom pan, add 2 tbs of vegetable oil, add the onion, garlic and red chillies. Saute under medium flame until the onions turn transluscent , then add turmeric powder and chilli powder. Saute until the raw smell of the spice is gone. 
    4. Now, add all the diced vegetables and add some water jus nice to cover them and mix thoroughly. Close the lid and let it simmer for about 5 to 8 minutes, or until the potatoes and carrots are well cooked.
    5. Adjust salt to taste and once the potato curry is dry turn off the flame.

      Potato curry is ready

    6. Transfer the potato filling into another bowl and we can start to prepare the dough while waiting for the filling to cool down.

      The dough

      1. In a bigger bowl, add 2 cups of wheat flour, a tsp of salt and vegetable oil and start working on the flour using your fingers. Jus rub the ingredients between your fingers and break the clumps. 
      2. Intermittently add water and knead the dough until it is no longer crumbly and forms a lump of homogenised dough which does not stick to the bowl.

        Karipap dough

      3. Pinch off the dough and make smaller balls of it n roll them flat using a roller pin. Then, gently place the flattened dough onto the karipap mould. The dough should be larger than the mould to facilitate filling. 

        Karipap mould

      4. Take a small dollop of the curry and fill in the mould. Then, slowly close the mould and pinch off the flash dough.
      5. When opened, your beautiful karipap is ready to be fried. Keep on doing this until the last spoon of the filling.
      6. Deep fry them in hot oil until the karipaps turn golden in colour and a good tip to know whether your karipap is perfectly fried or not is that it does not absorb oil. It wil have a matte finish and not glossy with oil. That will be the best tips i can ever give you guys.

      Serve warm and it goes well with a cup of coffee or tea, together with some chilli sauce or any indian chutney but we like them plain. It is too good to be your own self, right! Haha… so i hope this recipe will spice up your tea time and feedbacks are most welcome.. byeeee



      Sshhh…! Said the lady in the library looking crossly at two giggling girls. Aahh… what else should you be doing in a library. Silence is boring; but its not.
       Silence, it is the universal language used to communicate, and express our utmost feelings to someone. Words are comprehended only when there is a pause in between them. But when the pause is longer, it conveys messages which words fail to deliver.

      Silence is golden. In an argument, being silent does not make one coward, but wise. The dissatisfied party however calms down when the opponent is quiet. Or else, there is no way to end it.

      People who loves solitude understands the meaning of silence better. They are the ones who likes to be alone, but not lonely. They utilise the time assimilating their surroundings, give no chance for another person to judge them, let their mind and soul wander into the vast possibilities but also not idle. They look like introverts with boring mind but you wil be amazed on what brilliance their mind holds. Kids are advised to have a boring do-nothing time to stimulate their creativity.

      Silence is meditation. It brings in focus and sharpens our concentration energy. We need to create a time in our daily life where we are able to communicate with our own self. It teaches us when to talk and how necessary it is to master the conversation. As the saying goes ” a meaningful silence is always better than  meaningless words”




      Regarding the mode passion, Sri Krishna says in text 14.7,

                         rajo ragatmakam viddhi


                        tan nibadhnati kaunteya

                        karma- sangena dehinam

      “The mode of passion is born of unlimited desires and longings, O son of Kunti, and because of this the embodied living entity is bound to material fruitive actions.” The mode of passion gives rise to various kinds of sense gratification, such as sexual attraction, excessive attachment to family, society, and country, and constant engagement in fruitive action. All sense gratification results in karmic reactions and consequently repeated birth and death. Hankering for enjoyment and working hard for it are the traits of a person in this mode.

      Sense gratification includes competing and working hard for fame and honor. 

      Passionate struggles in any field of life impede progress toward liberation. Thus the mode of passion binds one to the material world.

      Excerpts from Bhagawad Gita ch 14:7

      MangO JellO

      It’s Friday folks! Last weekend i introduced my baby with mango ( yea i know its pretty late but i was waiting to give her our home grown organic mango which was planted last year) and it was worth the wait! She liked the sweetness but after giving her a few pieces i decided to make something out of the mangoes.

      Then i thought about making mango jelly using agar-agar. FYI, agar-agar is extracted from seaweed/algae, with zero calories and zero sugar and is loaded with fibre in it. It is a great food to be given to toddlers and vegans, so i’ve tried it with mango puree. As simple as it is.


      Preparation time : 5 mins

      Cooking time : 10 mins

      Things that you need:

      1. Agar-agar  – 1/3 cup ( i used the strand type here because of the ease of storage)
      2. Water – 350ml
      3. 1 ripe mango – pureed
      4. Honey – optional


      1. Prepare all ingredient

      Agar – agar

      Pureed mango

      2. Heat water in a pan and boil it. Then add the agar-agar strands and mix it well. 

      3. Once all the strands have dissolved, add the pureed mango and again mix well. You can add your preferred sweeteners if you like at this stage. I used one tablespoon of honey.

      4. The mixture will thicken after few minutes. Continue mixing for another minute and turn off the flame.

      5. Pour the agar-agar liquid into any tray or even you can use ice cube trays for it. I simply poured them on a shallow bowl and kept it under room temperature to set.

      6. Agar-agar usually takes lesser time to set in room temperature if made right. Mine took about half an hour to set and it was all ready to be nibbled by my little one. Happy trying.

      Mango jello ready

      The Twinkle Winky


      During my hostel days, we had the liberty to at least lie on the green grassy lawn for hours and talk about nothing when our minds are saturated with images of microscopic slides and assignments. Usually we choose to meet at night, so that while our mouth chat, our eyes gets the delight of viewing the twinkling stars. Stars and moon were my other non living companions throughout my life and i always wanted to have a telescope to enjoy them close up. 

      Walking on the terrace while talking to my mom, with my heads up carefully trying to count the stars of different colours and sizes was another favourite of mine. In between the conversation i would interrupt her “oh wow mummy i jus saw a shooting star!” The stars keep me entertained every night for an hour all those five years ! Tats how much time i spent talking on the phone with mom. 
      But when i finished my graduation and came back for good, slowly i wasn’t in a condition  to watch the stars as i would back in the college days or back when i used to chase the moon through the car windows. I had to go to work, take up responsibilities and no more late nights. Sigh! How i missed the stars.. i wish i had them in my hands now. Then i got married, bla bla.. no more time to gaze up into the sky. 

      Now i’m a busy mom who likes to spend the whole weekend at home with the little darling teaching her age appropriate activities and games. This word prompt gently reminds me of our meeting. At the labour room, when she was recieved on the 5th nyt of June, that tiny being with big bright eyes looking into mine… i was speechless, but it ringed me what i had asked for not long back. God gifted me an angel who has the most beautiful twinkle in the eyes..winking at me innocently, and the best part is that i can watch them endlessly in my arms.. how sweet!

      Cream of Broccoli



      When i started weaning my baby on her sixth month of life,  broccoli was one of the earliest foods i introduced to her. She liked the taste of it, together with some other selected vegetables and fruits of high nutritional values. I was particular about the food preparation and the ingredients. Carefully selected fruits and vegetables were either steamed, boiled or baked. no fried foods were given until she was at least 14 months and even now frying stays at the bottom of the list.

      the cream of broccoli is so easy to make and it can be used as a soup or as a healthy creamy dip. It only needs four ingredients and three steps!! Yes u heard me right, only three steps; boiling-blending-cooking. Thats all. Come lets see how it is done.
      Cream Of Broccoli


      1. Broccoli florets – 1 cup
      2. Cauliflower florets – 1/3 cup
      3. Garlic – 2 cloves
      4. Full fat milk or cream – 1/2 cup or 50ml


      1. Cut the broccoli and the cauliflower into small florets and keep them dipped in a bowl of water with added salt for 5 minutes. This helps to clean the inaccessible areas of the florets and kills the worms in it. Carefully drain them and keep aside
      2. Heat water in a pan and once it starts to boil, add the florets and the two cloves of garlic cut into halves. Boil them not more than 4 minutes, and check by using a knife. If u can cut the broccoli easily then they’re done.
      3. Drain and let it cool but do not discard the water used for boiling. We are going to use it for blending. 
      4. Blend using a blender or food processor and add enough water to get a smooth thin paste like consistency. 
      5. Now, transfer them into a saucepan and keeping in low flame, add the cream or milk. I have used about 50ml of full fat milk. Mix them evenly and let the soup thicken.
      6. Cream of broccoli is ready to be served. 

      I have not added any sugar or salt as i believe limitting them helps us to create a healthier lifestyle. We become what we eat. We cannot control what we eat outside.. but definitely can modify what we prepare at home. Enjoy the dish and don’t forget to like and comment below.




      Tender Coconut Payasam/ Dessert

      Milk payasam or kheer had always been a favourite of mine. Unlike my family who love the authentic traditional cherupayiru/moong dhal payasam, i am a bit off to this milk dessert as i love dairy and dairy products. Yumm! But recently i was quite tired of making the same combo of sago and semolina and also the rice kheer. One fine day, i came across this tender coconut payasam in Pinterest (to my readers i reveal my obsession over Pinterest, it has changed my life for good) while searching for easy recipes for Janmashtami offerings. Though i was convinced with their no cook methods shown, i wanted something hot and nice to be freshly prepared and keeping my one year old in mind, i wanted to modify it a bit so that my Little Krishna can have a taste too ☺

      Basically i have cooked it, and omitted the condensed milk. Now lets see how to prepare our tender coconut payasam or Elaneer Payasam

      Preparation time : 10 minutes

      Cooking time : 30 – 40 minutes

      Ingredients (for 3-4 people) :

      1. One big tender coconut search for the not-so-old ones, with more water and soft flesh
      2. Milk – 1 ltr
      3. A handful of cashews and almonds roasted in ghee
      4. Cardamom powder – 1 tsp
      5. Sugar for taste – i have used palm sugar about 2 tbsp (it gives a lovely off white colour to the payasam)
      6. Ghee or clarified butter2 tsp


      1.  Cut open the tender coconut, drain the water in a container. Scoop out the tender flesh in a separate bowl and slice it into long strips. Keep aside.
      2. Cut the almonds and cashews into small pieces, some like the cashews whole. I like them small and crunchy.
      3. In a saucepan, add 1 ltr of fresh cow milk under moderate flame and let it boil. Once it has boiled for the first time, keep on stirring so that the milk residue don’t stick to the bottom of the pan. You need to do this till the volume of the milk is reduced by half. By then, it would have started to become a bit thicker in consistency.
      4. Once you feel it is thick enough, add 1 cup of tender coconut water into the simmering milk and continue to cook it for another 5 to 10 minutes under moderate flame again.
      5. Meanwhile, in a non stick pan, add the ghee and once it melts, add the nuts and saute them for a minute or so, until nice aroma fills the air and be cautious not to burn the cashews. The timing is just nice to transfer the roasted nuts into the saucepan.
      6. Now add the palm sugar or jaggery and the tender coconut’s flesh. Let it cook another 5 more minutes
      7. Add cardamom powder and give it a good stir. All done!

      Tender Coconut Payasam

      Now our Tender Coconut Payasam is ready . Simply healthy, easy, and baby friendly. You can garnish with extra roasted nuts on top. Do give a try and pls comment below. Thank you.