A cooking combo 4m breakfast to dinner at simizworld & kitchen :)


                                        let me start with breakfast…

                                            Seven-Year Itch & the challenge of  #Barathon 2018

                                  and my challenge is on exploring about cooking in my kitchen

The final post of #Barathon thank you @blogarhythm happy to be the part of this challenge 


Veg shavige bath (vermicelli upma)

Ing: –
Shavige (vermicelli) – 2bowl
Ghee – 3tbsp
Oil – 4tbsp
Onion – 1chopped
Chillis – 5
Peas – ½cup
Carrot – 2chopped
Beans – ½cup chopped
Tomato – 1chopped
Ginger – grated 2tbsp
Lemon – 1
Zeera – 1tbsp
Mustard seeds – 1tbsp
Uraddal – 1tbsp
Dry fruits – fried
Bengal gram – 2tblsp
Peanut – 3tbsp
Salt – to taste
Sugar – ½tbsp (optional)
Coriander – for garnish chopped
Water: – to cook 2cups
Method: – a pan add ghee once melted add vermicelli & fry till golden brown & keep aside. the same pan add oil, zeera, mustard, dals, peanuts & fry till golden. add curry leaves, chilies, onion, vegs & ginger fry till thy cook well in oil. add water, salt, sugar & lemon & mix well.
5.once water starts boiling add vermicelli & mix well cook it on low flame till water absorb & leave it to cook for 5 minutes till u get it vermicelli consistency.
6.remove it in serving plate garnish with coriander & dry fruits.


without a sweet I guess our breakfast is incomplete … so here is my sweet dish which can be served along with the breakfast

                                                                             Rawa(suji) coconut ladoo



Ing: –
Suji(Rawa) 1cup
Coconut 1cup
Powdered sugar 1¼ cup
Cardamom 1tbsp
Ghee 5-6tbsp
Dry fruits chopped & fried




Method: –
In a pan add 2tbsp ghee.
Add rawa & keep mixing for 3mnts.
Now add coconut.
Mix well both together.
Once you get a good aroma add cardamom powder.
Off the flame & let it cool
Once cooled add dry fruits sugar powder & 4tbsp ghee
Mix well & make small round shaped ladoo.
You can store it for a week 😊


Along with breakfast can we have a drink?? yes here is the drink


                                                                         Apple rose milkshake 🍸🍹🍷



Ing: –
2.rose syrup
3.sugar or honey optional
3.elaichi ( cardamom)
4.milk mixed with very little water

Method: –
In a jar add all the ingredients, ice cube ( optional) it’s for my kid so I am not adding… and give it a good blend & serve it in a juice glass… 


After breakfast here comes the turn of lunch 

let me start with sabji for roti

Acharibendi: –

Ing: –
Bendi ( ladies finger) as per ur need
Chilies 5-6
Coriander for garnish
Onion 1 chopped
Tomatoes 2chopped
Zeera 1tbsp
Turmeric 1½ tbsp
Masala powder 1tbsp
Mango pickle gravy 2tbsp
Salt to taste
Lemon ½tbsp
Sugar ½tbsp (optional)
Mustard oil 4-5tbsp

Method: –
Take a frying pan to add 3tbsp oil & bendi, lemon & turmeric fry till thy cook well in oil & keep aside.
In the same pan add oil, zeera, garlic, onion & fry till golden brown.
Now add tomatoes & cook well till they are soft.
Now add salt, turmeric, masala powder & pickle gravy & mix & cook for 3mnts.
Add the fried bendi, sugar & cook everything for 3-4mnts & garnish with coriander.
Serve hot with roti…

shall I serve some coconut burfi ??

Coconut barfi: – 


Ing: –
Coconut – 1full grated
Sugar – ¾ cup
Ghee – 4tbsp
Milk – 4-5tbsp
Cardamom powder – ½tbsp





Method: –
1. In a frying pan add ghee 2tbsp let it melt
2.add coconut fry for 3mnts & add sugar fry till sugar gets well mixed & melt properly
4.add milk & mix well
5.keep mixing till u get a good aroma
6.add cardamom & mix well cook for 4mnts & off the flame take a plate to apply 2tbsp ghee on it & add the fried coconut & spread evenly
8.let it cool & cut into a diamond shape.


After roti, sabji and sweet let us move on to rice 


Huli- chitra Anna – majage Saru ( masal- rice): –

Chhitraanna is a well known basic South Indian recipe… A friendly & quick to cook recipe.
Majage saru: – made with buttermilk which keeps our body cool…

Chitraanna: –
Ing: –
Cooked rice – 2 bowl
Peanut – 4tbsp
Mustard- ½ tbsp
Zeera – ½ Tbsp
Hing – 2pinch
Turmeric – ½tbsp
Uraddal – 1tbsp
Chanadal – 1tbsp
Tamarind pulp – 1tbsp
Jaggery – 1tbsp
Masala powder – ½tbsp
Salt – to taste
Green chilies – 5-6
Hing – 2pinch
Curry leaves 5-6
Coriander – for garnish
Method : –
1.Take a pan to add oil heat it & add mustard, zeera, dals, peanuts & fry till golden brown.
2.add curry leaves, chillies & mix well.
3.add tamarind pulp little water & mix. add turmeric, hing, salt, masala, jaggery & mix well.
5. Cook it for 5-6 mins.
6. Now add the cooked rice & chopped coriander & mix well

Majage Saru: –
Ing: –
Plain buttermilk – 2-3 cups
Oil – 1tbsp
Mustard – ½tbsp
Zeera – ½tbsp
Hing – 2pinch
Curry leaves – 5
Dry red chilies – 3
Sugar ½tbsp
Salt – to taste
Oil – 1tbsp
Zeera powder – ½tbsp
Onion -1chopped
Coriander – for garnish
Method: a pan make the tadka
2.oil once heated add mustard, zeera, hing, curry leaves, chillies, chopped onions fry them. Let it cool add the tadka to buttermilk & mix well by adding salt, sugar, zeera powder..
4.garnish with coriander.
Serve it with chitraaana

some dal rice??

Drumstick raw mango sambar

Ing: –
Moongdal – ½cup
Oil – 3tbsp
Zeera – 2tbsp
Tomato – 1chopped
Raw mango – 3tbsp grated 3tbsp
Methi – ½tbsp
Salt – to taste
Jaggery – 1tbsp
Turmeric – ½tbsp
Red chili powder – as per your taste
Sambar masala – ½tbsp
Garlic – 1full crushed
Mustard seeds – ½tbsp
Hing – 3pinch
Coriander – pressure cook & garnish
Onion – 1chooped
Curry leaves – 5
Chop drumsticks and cook separately
Method: –
1. Pressure cook dal, tomato, ½tbsp zeera, chopped coriander, ½tbsp oil 3 whistle, oil ½tbsp
2. Tadka – in a pan add oil, zeera, mustard, garlic fry till garlic gets golden brown & curry leaves add chopped onion & mix well & add this to cooked dal and add raw mango
4.keep the dal for cooking on low flame add salt, turmeric, chili powder, masala powder & jaggery & drumstick
6.once it starts boiling add hing & garnish with coriander
7.serve hot with hot rice


Now comes the turn of dinner 

Sall, we start with DAL ROTI???




moongdal – half bowl ( as per your need to)

tomato – 2 chopped

onion – 1 chopped

garlic – 1small chopped or crushed

ginger – 1tbsp grated

curry leaves – 5-6

coriander – chopped for garnish & pressure cook with dal

mint leaves – garnish

green chili – 2 long chopped

zeera – 2tbsp

mustard – 1tbsp

hing – 2pinch

masala powder – half tblsp

mustard oil – 3tblsp

turmeric – 1tbsp

red chili powder – as per your need

dry red chili – 4

water- for cooking

salt – to taste

jaggery – 1tbsp

tamarind pulp – 1tbsp

fenugreek seeds – half tbsp


pressure cook:-

  1. add dal
  2. zeera – half tbsp
  3. oil – 1tbsp
  4. turmeric – 1tbsp
  5. coriander – chopped
  6. onion – chopped
  7. green chili –  chopped
  8. tomato – chopped
  9. water – as per need
  10. hing – 1pinch
  11. fenugreek seeds – half tblsp

whistle – 4 ( depends on cooker to)

Tadka :-

1- take a pan add oil, zeera, mustartd, hing

2 – now add garlic ( fry till golden brown)

3 – add dry chili & curry leaves

4- chopped onion ( fry till light brown )

5 – now add  red chili powder & masala powder

6 – mix all well

Meanwhile, take the cooked dal mash it & add tamarind pulp, salt & jaggery & add the tadka and give a 5mnts boil  & garnish with mint leaves & coriander 

serve hot with roti’s or hot rice 🙂

some rice plzz?



Ing: –
Curd – 1cup beaten
Water – 1cup
Oil – 1tbsp
Mustard seeds – 1tbsp
Zeera – 2tbsp
Hing – 2pinch
Turmeric – 1½ tbsp
Salt – to taste
Sugar – 1tbsp
Besan – 2tbsp
Curry leaves – 8-9
Coriander – little
Zeera powder – 1tbsp
Green chilies – 5
Ginger – coin size
Garlic – 1full small
Method: –
1. In a jar add chilies, garlic, zeera, curry leaves, coriander & grind it to paste keep aside.
2.mix water & beat curd with besan mix will till all the besan lumps are cleared. take a pan to add oil, mustard, zeera, curry leaves, zeera powder & hing mix all well.
4. Now add the beaten curd besan wala.
5.add salt, sugar, again hing & keep mixing to avoid lumps cook well till 15mnts.
6.add again 2pinch of hing & ½tbsp zeera for adding more taste.
7.serve with hot rice & ghee 😋


sweet plz??

Kaskas-ghasghas-poppy seeds payasam: –

Poppy seeds are the high content of v-c, mineral, & dietary fibers…
Good for hair, & skin…
Do you know that before going to bed the intake of poppy seeds can give relaxed & sound sleep…  this helps to keep the body cool 😎
Ing: –
Poppy seeds -10tbsp
Jaggery – ¾cup
Water – to soak & cook
Milk – less than ½ cup
Cashews – 7-8
Dry grapes – 10-12
Cardamom -½tbsp
Method: –
Soak poppy seeds for ½hr in water
Now add this to jar with cashews
Grind it to paste around 85%
Now take a cooking pan
Add water & jaggery
Cook till jaggery melts
Now add the grinded paste
Mix well & add dry grapes, cardamom powder
Now add milk
Cook for sometime
Serve hot or chilled ( optional

After dinner some saunf

some healthy saunf:-

Do you know chewing some Saunf daily is also healthy..yes make it a habit daily…
1.saunf:- contains potassium, calcium,v-c, iron…as the old practice, not only eating for bad breath but even much more…
1.zeera:- can say a merical…cumin helps to lower blood sugar level.. iron, immunity, menstrual cycle & also cancer.
3.ajwain:- instant relief from acidity & indignation. it treats the common cold, ear & toothache, stop greying hair,& cleansing skin..
so here is one in all healthcare let me help you to prepare this.

1. saunf 1 bowl
2. zeera 6 tbsp
3. ajwain 3tbsp
4. cardamom powder ½tbsp

1.In a pan add saunf,zeera,ajwain & dry roast them for 5mints..
2.let it cool completely add cardamom powder & mix well it in Ur saunf box…
now z that not simple towards a good health??


                            Super excited to participate in the Third Edition Of  Bar – A – Thon 

                                                                          hosted by  Blog-A-Rythm

                                                                                 #Barathon 2018



hello, simi here thank you for visiting my simizworld... will try to give my best :)


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