Waffle batter uses very basic ingredients and are easy to make. You can keep this batter in the refrigerator with covered for up to a week. These waffles are very tasty with butter and maple syrup.


  • 1 cup All-purpose flour (or) whole wheat flour
  • 1 1/2 tsp. Baking powder
  • 1 1/2 Tblsp. White Sugar
  • 1/4 tsp. Salt
  • 1 Egg
  • 1 cup Milk
  • 2 Tblsp. unsalted Butter, melted


  • In a large bowl whisk together the flour, baking powder, salt and sugar. 
  • In a small mixing bowl whisk the egg and milk together. 
  • Add the liquid mixture to the flour mixture all at once; stir until smooth.
  • Stir in the melted butter.
  • Pour this mixture onto pre-heated hot waffle iron.
  • Cook until golden brown.
  • Serve hot with fruits and whipped cream.


  • Alternate 1/2 cup Vegetable oil for Butter.
  • You may need spray your grids with a non-stick spray this depending on your waffle maker instructions.

Mini Crescent HotDog Rolls

Mini Crescent HotDog Rolls by simplyspices


  • 1 can Pillsbury® Refrigerated Crescent Dinner Rolls
  • 24 cocktail-sized hot dogs*


  • Heat oven to 375 degrees F.
  • Unroll a can of the dough; separate into 16 triangles; cut each triangle lengthwise into 3 narrow triangles.
  • Place hotdogs/sausage on shortest side of each triangle.
  • Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on ungreased cookie sheet.
  • Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking.
  • Remove immediately from cookie sheet; serve warm.


* This recipe I used chicken hot dogs and cut into cocktail-size.

Blueberry Muffin

I used to make muffin from ready-made mixes like Betty Crocker or Fiber One.But today, I tried recipe from this book(The New Best Recipe) . It is really yummy and came out very well.

Bluberry Muffin
  • 3 Cups All-purpose flour
  • 1 Tbsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Salt
  • 10 Tbsp. Unsalted Butter (1 1/4 stick), softened
  • 1 cup Sugar
  • 2 large Eggs
  • 1 1/2 cup Plain Yogurt
  • 1 tsp. grated lemon peel
  • 1 1/2 cups Blueberries
  • Preheat oven to 375°F.Adjust the oven rack to the middle-lower part of the oven.
  • Whisk together the flour, baking powder, baking soda, and salt; set aside.
  • In a large mixing bowl, cream butter and sugar together, beating until fluffy.
  • Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
  • Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
  • Use standard 12-muffin muffin tins. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the centers of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

  • Add 1 Tbsp. flour if you are using defrosted frozen berries.

Tomato Thokku

Tomato Thokku by simplyspices


  • 5-6 ct. Tomatoes, big in size
  • 2 tsp. Red chilli powder
  • 3-4 cloves Garlic, optional
  • 1/4 tsp. Turmeric powder
  • 1 tsp. Fenugreek powder
  • 5 Tbsp. Oil
  • 1 tsp. Mustard
  • 2 sprigs Curryleaves
  • 1/4 tsp. Asafoetida
  • 1 small piece Jaggery
  • 2 tsp. Salt, adjust accordingly


  • Wash the tomatoes; make puree using blender.
  • Heat a heavy bottomed pan with 1 Tbsp. oil and temper with mustard,garlic, curry leaves and asafoetida powder; fry little bit.
  • Add tomatoe puree.
  • Add turmeric, chili powder and salt.
  • Mix well; reduce the flame to medium low;stir in between to avoid burning.
  • Meanwhile, heat rest of the oil in a small pan; add heated oil in between while stirring.
  • Cook for 10-15 minutes.
  • After few minutes, oil started to oozing out.
  • Add jaggery and fenugreek powder and mix well.
  • Turn off the stove and cool down.
  • Transfer to airtight container and refrigerate.
  • Serve with Yogurt rice,Chappathi,dosa or Idli.


  • Always use dry spoon;Can be used for a month if handled properly.
  • To make Fenugreek powder, in a pan fry fenugreek seeds grind them fine in blender; store it in airtight container. This powder can be used in Tamarind rice, Vathal Kulambu etc.,

Does anything taste better than homegrown vegetables? Yes! These tomatoes from our vegetable garden.

Potato Chickpeas Curry


Potato Chickpeas Curry by simplyspices

  • 1 12 or15 Oz. can Chickpeas (Garbanzo beans)
  • 5 large potatoes, boiled
  • 1 medium Onion,finely chopped
  • 1 medium Tomato, finely chopped
  • 1 Bay leaf
  • 1 tsp. mustard seeds
  • ¼ tsp Turmeric powder
  • 3 Tbsp. Curry powder
  • 1 -3 Tbsp. Oil
  • Salt to taste
  • Curry leaves
  • Cilantro for garnishing

Make fine paste with following ingredients:

  • 1/2 Onion, chopped
  • 5 Garlic cloves
  • 1 inch Ginger, peeled
  • 1 tsp Cumin seeds
  • 6 tsp. Coconut,grated


  • Heat a sauce pan on medium high with some oil.
  • When oil is hot add in bay leaf, curry leaves and mustard seeds.
  • Add onion and sauté until the onion starts to go translucent.
  • Add tomato and sauté very well.
  • Add turmeric and curry powder; sauté until mixture starts to brown . Add in more oil as needed.
  • Fry until mixture becomes dark brown (note not to burnt), it doesn't take too long; add grounded paste; stir well. This is a base curry for any vegetable/chicken curry.
  • Add in boiled potatoes and chickpeas, you need to add some water if you want more curry and stir well.
  • Add salt to taste;garnish with chopped cilantro leaves.
  • Curry goes very well with naan, chappati or on some plain rice.


  • You can use raw potatoes instead of boiled but you need to bring mixture to a boil, stir and turn heat down to medium low, cover and cook,
  • stirring the curry every few minutes, until potatoes are done. It takes 15-20 min.
  • It is okay, if the potatoes fall apart in fact it makes curry more yummier.

Calphalon Contemporary Nonstick Pans

Recently I purchased,Calphalon Contemporary Nonstick Pans about 2 months ago. I'm very impressed. So far so good.

Calphalon Contemporary Nonstick 10- and 12-Inch Omelet Pans, Set of 2Tips:

  • Oven-safe upto 450o; not for broiler use.
  • Preheat the pan before add oil/butter.
  • Do not rush the preheating by using high heat.
  • Use high heat only for boiling liquids.
  • Always use medium heat setting. 
  • Use low heat setting for warming foods.
  • Can't use metal utensils need non-abrasive utensils.