Wednesday, December 18, 2013

The Cookie Jar - Christmas Sale

 photo Cookiejar_zps19cacca6.jpg

Dear Readers!!! I am fortunate and happy to get a lot of mails and views through comments from you all.

Along with all the encouragement from your end and courage from mine, my 4th Sense Cooking Kitchen comes live to you. 

Yes! Now you can order your favorite cookies for this Christmas. 

Proudly introducing to you - "The Cookie Jar"

 photo Cookiejar2_zps6dda9f3e.jpg

Cookie Jar comes with a collection of cute looking Iced Sugar Cookies just apt for the occasion with cute looking Christmas special colors. 

 photo otherchoices_zpsd76ba859.jpg

If you are not looking for the iced cookies then the other flavors available for you in the Cookie jar are 

  • Cornflakes Cookies
  • Almond stick cookies
  • Oats Choco chip cookies
  • Dark chocolate heart cookies

 photo Cookiejar4_zps1c9e7f33.jpg

To Order - 

Please mail me with your requirements, order  or inquiry to or leave a comment here. I shall get back as soon as possible. 

 photo Cookiejar5_zps221cbb4f.jpg

Written by: Nithya
Send in your queries by clicking here

Tuesday, November 26, 2013

Spicy Baby Potato Curry

 photo Smallpotatocurry_zps1217b483.jpg

I love potato, you love potato, everyone loves potato!! Isn't it??? and that too these cute little baby potatoes are adorably delicious for me.

Boil it and spice it up with the flavors of your choice and it is a delicious snack by itself!

This time we wanted to try a nice spicy version to pack it along with curd rice for lunch. Hence added some of my favorite Indian spices like pepper etc and make it spicy and delicious :) 

 photo Smallpotatocurry1_zps8e85b88d.jpg


Baby potato - 1/2 kg
Pepper - 2 tsp
Jeera - 1 tsp
Coriander seeds - 3 tsp
Red chillies - 2
Ginger - 1/2 inch piece
Garlic - 8 pods
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
Salt - for taste

 photo Smallpotatocurry2_zpsc4d36822.jpg


Wash and pressure cook the baby potatoes for three whistles. 

Peel the skin and poke holes on the potatoes with a fork so that the spices seep through the potatoes. 

Take a tsp of oil in a pan and fry red chillies, corinader seeds, cumin seeds, pepper, cinnamon, cardamom and cloves for two minutes in low flame. Allow it to come to room temperature. Grind it along with ginger and garlic and make a coarse powder. Keep this aside. 

Take 4 tsps of oil in a pan and drop in half a tsp of jeera. Once it crackles, drop in the baby potatoes and fry for a while in low flame. The potatoes should get roasted on all sides to a golden brown color. 

Finally add the powdered spice mix and saute in low flame for 5 mins. 

Serve it hot with curd rice or pack it for lunch :)

 photo Smallpotatocurry3_zps18096ce1.jpg

Written by: Nithya
Send in your queries by clicking here

Monday, November 18, 2013

What's Special? - Proddatur (Andhra Pradesh)

 photo Shop_zps9715893f.jpg

All of us travel quite a bit during our life time visiting various places for various reasons. I as a foodie and blogger love to try the special local cuisine be it from a star restaurant or even a road side joint. If its called the special of the location then I am in for it :)

"What's special" is going to be a series of special food joints or rather the special food of the places that I visit :) Those who are familiar with it will reminiscence it and for those who are planning to go can try it! :)

First of What's special would be Proddatur Dosa! :) 

Proddatur part of Kadapa district, Andhra Pradesh. I got a chance to visit this place a couple of weeks back. 

A small cozy village with small busy streets filled with shops and buzzing business. Gold and cotton are the major business over there and this place celebrates Dasara festival in a grand scale. 

Subramaniyam Dosa Corner - A small road side dosa stall is located near the Ammavarisala temple also known as Sri Vasavi Kanyakaparameshwari Temple in Proddatur. 

This shop is so much known for their super spicy delicious dosa! The first time I heard about it, I was so thrilled of the concoction of spices used and the ghee dripping dosa and made it a point to visit the shop. 

The Shop looked so very ordinary but with an extraordinary chef who was making dosas within a wink of the eye! 

Yes you need to jaw drop like how I did when I reveal the price of the dosa. There are varieties of dosas ranging from Rs.50 - Rs. 500. Yes you read it right!!!! The dosas are so delicious and on demand that the rates are super high but kind of worth it too :)

 photo 9_zps6c125685.jpg

The dosa batter seems to be a bit different. The locals say that the proportions of rice to dhall that he uses is the trade secret and no one knows it other than the chef himself. 

One other person said they make a porridge with soaked ground rice batter and mix it with the dosa batter to get that super crispy dosas! :) Shhhhhhhh no one knows it right!

 photo step1_zps5af4f170.jpg

The dosa is first made on the traditional iron skillet. Not so thick nor so thin! 

Then it is flipped and comes the spoon full of melted ghee to roast the dosa. 

 photo Step2_zps135c7bf6.jpg

The dosa master then drops a dolop of red chutney made with xyz ingredients but lip smacking spice is added. 

Then comes the green chutney. He quickly spreads both the chutneys evenly. 

At this point he adds more chutney if you ask for extra spicy dosa!!! I bet no one on earth eats spice like an Andhraite! Steaming spice I say!!

 photo Step3_zps368bf08d.jpg

Now again a spoon full of ghee is poured on the dosa to pacify the spice!! Oh it really adds to the taste I say. 

Next comes the finely chopped onion and tomato. Fresh and juicy tomatoes add so much to the taste and makes the dosa heavy into your tummy. 1 dosa is good enough for an average eater like me. 

 photo Step4_zps41cc23df.jpg

Last is the super secret powder that is sprinkled generously. Almost a handful of it on the dosa makes it smell, taste and feel so good. I was really not able to guess the ingredients in the powder. Some say its dried tamarind leaf powder with other spices, but his combination is again a secret. 

 photo 10_zps5f4a0ec2.jpg

Thats it! The ghee roast dosa is ready! :) This was super delicious and worth all the money!

The higher the value of dosa the better the taste and better the ingredients! I heard he adds all dry fruits and nuts to make the most sought after dosa worth Rs.500! :) 

Oh no I dint try that :( There is always a next time and a time for you all too! 

Written by: Nithya
Send in your queries by clicking here

Wednesday, November 13, 2013

Apple & Banana Crumble

 photo Applebananacrumble_zps72fe887b.jpg

Baking is curing!! I am sure those who bake and love to bake would accept to my point :) 

I was so bored yesterday and felt a lot week and tired because of soar throat and cough. All of a sudden I just wanted to shed all my laziness and do something. I picked up a very simple recipe that my mother had noted down from a magazine printed in early eighties :) Wow!!! Crumble recipe was popular back then?!!! I was pretty surprised to see the recipe that early in and Indian magazine and couldn't resist trying it out. It was a super simple recipe and for sure super duper delicious :)

Its a no fail recipe and sure to attract all at home :)

 photo Applebananacrumble1_zps9ac0999f.jpg


Apple - 2 cups (Chopped)
Banana - 1 cup (Chopped)
Cinnamon powder - 1 tsp
All purpose flour (Maida) - 1/2 cup
Brown sugar - 1/2 cup
Cold butter - 3 tblsp

 photo Applebananacrumble2_zps5ed42e42.jpg


Step 1: Sift the all purpose flour into a mixing bowl. Mix in the brown sugar to it. Now chop and drop in the cold butter. 

Step 2: Mix it with your fingers to make it into crumbs. Keep this aside. 

 photo step1_zpsf58ee838.jpg

Step 3: Chop the banana and apple into small pieces

 photo step2_zpsadf65fd0.jpg

Step 4: Sprinkle the cinnamon powder and mix well. 

 photo step3_zps498a241d.jpg

Step 5: Line the baking tray with the apple banana mixture first and press down gently. 

Step 6: Pour the crumbs made earlier on top of the apple layer and press down very gently to get a even top. 

 photo Step4_zps3112a1bf.jpg

Step 7: Preheat the oven to 180°C for 30-35 mins or until the crumbs turn golden brown in color. 

Cut and serve :) I wasnt able to cut it into perfect wedges, but who cares when it delicious. 

Enjoy eating it warm along with ice cream or custard. 

 photo Applebananacrumble3_zps92cb10de.jpg

Written by: Nithya
Send in your queries by clicking here

Thursday, November 7, 2013

Capsicum Curry

 photo Capsicumcurry_zpsb519e4d6.jpg

Capsicum is one of my most favorite vegetable. The flavor is intense and adds amazing aroma to any dish that you add it to. 

This post has one version which will never fail to impress. Everyone will love it for sure :) just like how we all at home like it. 

 photo Capsicumcurry1_zps243971e1.jpg


Capsicum - 3
Poppy seeds - 2 tblsp
Dry coconut - 4 tblsp
Coriander seeds - 2 tblsp
Green chillies - 3
Salt - for taste


Dry roast poppy seeds and coriander seeds for few mins and collect it on a plate. 

Take two tsp of oil in the same pan and fry the green chillies on low flame for three minutes. 

Now grind the poppy seeds, coriander seeds, green chillies, dry coconut and salt together into a smooth paste by adding little water to it. 

Chop the capsicum into large squares. Take two tsp of oil in a pan and fry the capsicum for five minutes. Now add the ground paste to it and cook closed on low flame for 15 minutes. The vegetable will become pretty soft and would have taken the flavors from the paste. 

Now serve it hot with ghee rice, dhall rice or chapathi. 

Delicious capsicum curry is ready :)

 photo Capsicumcurry2_zpsa31b6075.jpg

Written by: Nithya
Send in your queries by clicking here

Thursday, October 31, 2013


 photo Boocupcakes_zps7a4490d6.jpg


Spooky Halloween Wishes to all!!!!

I have attended a lot of parties ranging from birthday to baby shower but this Halloween party and the scary food that we made was one of the best I ever enjoyed :)

Yes! I was yet again a student back to college but this time truly the lessons that I loved to learn and not a day of class was boring :)

I finally did a certified course in baking and cake art at Lavonne Institute, Bangalore. Had a great two months of time learning loads of pastries and baked goodies each day. 

I take this opportunity to thank my three favorite chefs Vinesh, Avin and Joonie for teaching me loads of new techniques in my favorite subject - Baking :) They are best at what they do! 

As a final touch to the course we as teams had to organize a tea party on a specific theme and what did we do????? 

HALLOWEEN!!! The Ghost Party :)

 photo Halloweenparty_zpsd53ad37e.jpg

We totally enjoyed making all these cute yet scary props to decorate for the party :)

 photo Spookyfingers_zps7fca4396.jpg

Our menu included various scary looking delicious bakes!

The first was called the Spooky fingers - Ginger cookies which the kids at the party loved :)

 photo Mudmousse_zps9a71c378.jpg

Next was the Mud Mousse - Oh yes you read it right. This one was for sure one of my most favorite :)

 photo mummysausages_zps8a7b67d0.jpg

Mummy Sausages were gone in first half an hour!!! The best seller for the non vegetarian lovers :) 

 photo Graveyardcakes_zps06b05edd.jpg

Graveyard Cakes - The delicious Sacher Torte dressed up like a edible graveyard. One of the most pretty looking set up of the show :)

 photo Eyeballcanapes_zps6047c2ca.jpg

Eye Ball Canapes - The dill bread covered with garlic cream and olive eyes were one of my creations for the show :) Ofcourse I loved it :P

 photo Headlesscookies_zps07c04dbf.jpg

Headless cookies - The headless men were yummy orange cookies with a super zesty flavor :)

 photo Bloodbath_zps3479b7a1.jpg

The show stopper was this Blood bath - the drink behind the deadly name was a mix of cranberry, orange and lime :)

 photo Grouppic_zps96f6a906.jpg

Posing time for the little chefs with the big Chef Vinesh :) Miss you all buddies, will see you all soon as big pastry chefs with success stories!! :)

Written by: Nithya
Send in your queries by clicking here

Tuesday, October 15, 2013

Puffed Rice Upma / Pori Upma

 photo Puffedriceupma_zpsf65ffb1b.jpg

My mom is the upma queen. I would easily crown her for her amazing varieties of upmas and the taste too :) 

I was someone who used to sulk at the sound of the name upma but now have changed a lot and have started enjoying a lot of new varieties of upma that she makes :) All thanks to her!

This is one of my favorite upma from her collection. Puffed rice is an easily available ingredient in India and most of them would like eating it just like that or as bhel. This upma would be really light in your tummy and easily digestible with very simple ingredients in it. 

Just after Aayudha pooja most of you would be having puffed rice at home, so why wait?!!! Go ahead and make this simple one pot meal!! :)

 photo Puffedriceupma2_zpsa3a02fca.jpg


Puffed rice / Pori - 6 cups (3 cups per person on average)
Green chilly - 1
Coconut - 3 tblsp
Onion - 1 large
Tamarind paste - 1 tblsp
Water - 1 cup
Channa dhall - 1 tsp
Urad dhall - 1 tsp
Mustard - 1/2 tsp
Salt - for taste

 photo Puffedriceupma4_zps9f0098dc.jpg


Take the puffed rice in a large bowl and pour just enough water to immerse it. Allow it to soak for just one minute and remove it from water. Squeeze the water out of the puffed rice and collect in another bowl. 

Chop onion finely. 

Grind coconut, green chilly and salt together. 

Take a large wok and add 3 tblsp of oil. Crackle mustard seeds and add the urad dhall and channa dhall, fry until golden brown. Now add the chopped onion and fry for a while. 

Add the ground coconut chilly mixture along with the tamarind paste and the water. Let this mixture heat up well. 

Now add the puffed rice and mix well. Close with a lid and allow to cook for 10 mins in low flame. Mix inbetween and if it feel dry or sticking to the wok, add one more spoon of oil and sprinkle just a little more water. 

Serve hot and enjoy eating :) 

 photo Puffedriceupma3_zpsc07e8a29.jpg

Written by: Nithya
Send in your queries by clicking here

Friday, October 11, 2013

Ammini Kolukattai / Undrallu / Rice balls sundal

 photo AmminiKolukattai_zps8d2c4a75.jpg

Sundal Sundal every where!!! Its Navarathri and feels like it only when you eat loads of sundal everyday!! Varieties of it, with legumes and so on :) 

My treat for god this time was Ammini Kolukattai also called as undrallu in telugu. I love this sundal a lot because its different, soft and yummy. 

This dough is just the same as Kolukattai dough. Mom used to do this when there is excess dough when she makes kolukattai and I just love eating it plain :) Atleast one or two cups that way!! Now have grown up to like some spice in everything hence made this sundal!! :)

 photo AmminiKolukattai1_zps5b1491ab.jpg


Rice flour - 1 cup
Water - 1 1/4 cups
Green Chilly - 3
Ginger - 1/2 inch piece
Coconut - 1 tbsp
Mustard - 1/2 tsp

Asafoetida(perungayam) - a pinch
Salt - for taste
Lemon extract - 1 tsp
Curry leaves

Coriander leaves

 photo AmminiKolukattai3_zpsd00488f0.jpg

Boil 1 1/4 cups of water adding a little salt to it. When it boils, simmer the flame and add the rice flour stirring it constantly. See to it that it does not form lumps. Now switch off the flame and leave the vessel closed for around ten min. Then 
sprinkle some water and a tsp of oil over it and kneed the dough to make it smooth.

Roll it into small balls and place them on a well greased plate and pressure cook it for 15 min.

These white rice balls alone can be the best snack for kids.

Now grind coconut, green chillies, ginger, asafoetida and salt together.

Take a pan and add 2 spoons of oil to it and crackle the mustard. Add the curry leaves, cooked bean and the ground paste to it and fry for a while. Now add the white rice flour balls to it and saute for two min. Finally add lemon extract and coriander leaves to it and saute well.

Ammini kolukattai is ready to serve. :) 

 photo AmminiKolukattai2_zps79990d00.jpg

Written by: Nithya
post your queries to

Popular Posts

Flickr Photostream
nits food clicks' items tagged with nitsclicks More of nits food clicks'
Featured on Baking is Hot
my foodgawker gallery
Foodista Drink Blog of the Day Badge