Curry rice salad

Curry rice salad

This salad is so delicious.  The bright colours and flavours of tart and sweet cranberries, crunchy carrots, tangy red onion and spring onion, fresh parsley, nutty roasted almonds and creamy curry dressing marry together to create a salad that is sure to invite compliments whenever it is served.
It can be made the day before and keeps well in the fridge for several days.

1 cup uncooked rice (or couscous or quinoa)
1/2 cup carrots, peeled and chopped
1/2 cup parsley finely chopped
1/2 cup dried cranberries (or currants)
1/4 cup roasted slivered almonds
2 spring onions finely sliced
1/4 cup finely diced red onion

Dressing Ingredients:
1/4 cup plain yoghurt
1/4 cup olive oil
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp turmeric
1/2 tsp each salt and pepper (or to taste)

1. Cook rice (or couscous or quinoa, I’ve used both successfully) as per instructions.  Let cool and then chill in the fridge.
2.  Combine chilled rice with carrots, parsley, cranberries, almonds, spring onions and red onion.
3.  Combine dressing ingredients and pour over salad.
4.  Stir gently to combine dressing with salad.  Chill before serving.

Cookbook scribbles:
This recipe is easy to double or triple and keeps well in the fridge for several days.
It is also an easy recipe to adjust according to your own taste and preference.
As the recipe states, you can use rice, quinoa or couscous (couscous is not gluten free) and it works well with any of these.  I sometimes like to add extra dressing.

Raw Kale Salad | Recipe

Raw Kale Salad | Recipe

This Kale Salad is so delicious.  My Dad brought the recipe back from friends in Canada and I have tweaked the recipe to make it my own.

If you haven’t tried Kale before, or if you’ve tried Kale but haven’t enjoyed it, I would urge you to give this recipe a try.

The Kale leaves go from being tough and fibrous, to tender and delicious once the olive oil is added. In fact this Salad is better made the day before to allow the flavours to develop and the Kale to soften beautifully. I like to make this Kale Salad the night before, usually late in the evening as the house begins to quieten down but it can be made in the morning or even just several hours before serving. Since we discovered how yummy the leftovers are the day after, I’ve been making this salad the day before.

Remove the leaves from the tough fibrous stems.  Discard the stems.

Chop the leaves in slices.  I like to slice them about 5mm-10mm wide.  It does not need to be finely shredded.

Pour the olive oil over the sliced Kale.  The amount of olive oil you need with depend on the type of Kale used.

Gently mix until all the leaves are coated with all and look shiny and glossy.  If you need to add more oil go ahead.  The leave should be fully coated but there should not be oil pooling at the bottom of the bowl.  Squeeze the lemon over the leaves and mix again.  There is no need to massage the Kale to soften it as it will begin to soften on it’s own.


In a food processor place the parmesan cheese, roasted almonds, lemon rind, garlic cloves and salt.


Pulse until the mixture looks like coarse breadcrumbs (or see recipe below for Thermomix instructions).


Sprinkle the crumb mixture over the salad and toss gently to combine.  Place olives over the salad.  Refrigerate for several hours or overnight before serving.

I love leftovers for lunch so usually make extra salad to ensure we have lunches sorted for a few days.  It’s delicious served with grilled cajun chicken or any grilled meat.


1 large bunch of Kale
1/4 cup extra virgin olive oil
1 whole lemon
4 cloves garlic
100g Parmesan cheese
100g roasted almonds
1/2 tsp salt
1/2 cup Kalamata Olives


Wash Kale and remove the fibrous stems.

Slice the leaves. I slice mine about 5-10mm wide. You don’t want to slice too finely, it should look rustic.

In a food processor (I use a Thermomix) place the Parmesan cheese (chopped in 1.5cm chunks), the roasted almonds, the 4 cloves of garlic (adjust to taste, sometimes I use more garlic), the lemon zest (I simply peel the rind using a peeler) and the salt.

Pulse until the mixture looks like coarse breadcrumbs.

In the Thermomix I mill for 5 seconds on speed 9, give the bowl a good shake around and then mill for a further 2 seconds on speed 9.

Pour olive oil over the sliced Kale. Gently toss the Kale until each slice is coated with oil. You may need to add more olive oil, it depends on how large your bunch of Kale is. You want the leaves to be coated with oil so they become shiny and glossy. There should not be any oil pooling in the bottom of the bowl.

Squeeze over the lemon juice and mix gently.

Sprinkle the processed mixture over the Kale and gently mix until the Kale is coated.

Place olives over the salad.

Cover and refrigerate until ready to serve.  This salad will keep in the fridge for several days.

Nut free: to make this salad nut free simply replace the almonds with toasted breadcrumbs. The original recipe uses toasted breadcrumbs but I swapped these out in favour of toasted almonds to make the recipe gluten free and low carb.
In the nut free version I would simply sprinkle 1/2 cup – 1 cup of toasted almonds over the salad along with grated parmesan, salt, lemon zest and crushed garlic.  Toss gently to combine.  The breadcrumbs will sort of melt into the olive oil.

Especially delicious served with grilled meats and other salads, this Kale Salad is the perfect dish to serve at a BBQ or any shared meal over summer.

I usually buy curly Kale but I couldn’t find any at my local supermarket so we harvested our own Kale which is Russian Red Kale, a variety I haven’t grown or eaten before! It was much softer than the curly Kale.

Baby Kale leaves can also be used, just strip the leaves from the stems and slice or tear into small pieces.

How to make Soy Candles

How to make Soy Candles

img_3939Making soy candles is simple and does not take long.  Once finished you have gorgeous, professional looking candles to use and give away as gifts.


If you are a beginner I would recommend purchasing a soy candle making kit to get you started.  I purchased a candle making kit which came with soy wax, wicks, fragrance oils and glass candle jars.

Other equipment you will need:
A clean pot to melt the wax
A jug for pouring
A hot glue gun to glue the wick tabs in to the jars (or you can buy stickers for this purpose or use a drop of wax)
Wick holders (I used a knife to keep the wick centred)
A thermometer
Scales to weigh the wax and fragrance oil

To begin measure your wax into the pot and set to a low heat to melt the wax.Stir wax as it melts to break up clumps.

Using a hot glue gun, apply a drop of glue on wick tab (or use a small piece of double sided tape or wick stickers).Position wick in the centre of the jar and press onto glass.  Be careful not to have any glue (or tape) showing as it may be a fire risk.  If you have tall glass jars you may need to use a knife or screwdriver to press down on the wick tab to stick it down.Pour melted wax into a jug to cool.

Once the wax is 40 degrees or less, the fragrance oil can be added.  I used a ratio of 10-15% fragrance oil, to wax.  Mix well.

Place your jars into a position where you can leave them to set.  Pour melted wax carefully into jars until half full.  Adjust wicks to stand in the centre (I used knives to help position the wicks) then pour in the rest of the wax.

Leave wax to cool.  Ideally candles should not be moved until the wax is completely set (about 3-6 hours).

Excess soy wax can be poured into silicone mounds and made into soy wax melts.

Once your candles have set (after about 6 hours) it is time to trim the wicks with sharp scissors to 1 – 1.5cm above the level of soy wax.  Leave candles to settle for a day before using (or packaging up to give away).

Label your candles.  I used cute gift tags with gold thread.  I popped the soy melts into a cellophane bag.  When you burn your candle for the first time, allow the entire surface of the candle to melt right out to the edges of the glass.  This will ensure you get an even melt pool.


Idiyappam or string hoppers is a very common and a very traditional breakfast dish in my part of South India. It is a very simple dish to make. Made with roasted rice flour , water and salt,and steamed in pressure cooker or a steamer , it is a dish that is well loved by adults and kids alike. It  is also often prescribed by doctors as part of a soft meal diet for patients.
Idiyappam is one of those dishes that I never tried to make before I got married. Jacob however loved  Idiyappams and that meant I  had to learn how to make it , you know, the way to a man’s heart and all that, so I  called  my mom  straight away to get the recipe . As it turned out, making the dough was  a much easier task compared to coaxing  the dough out of the Idiyappam press.
However hard I tried, I could not manage to  get the dough out through the press. Jacob ever willing to help around the kitchen,offered to help me . But only ended up breaking the  Idiyappam press  one too many and left me flabbergasted  how  someone could break something that I couldn’t even get move an inch !
Then my mom discovered a ‘magic press “as she called it and Idiyappam making has been a breeze ever since.
As much as I enjoy cooking  for my friends and family , if there is a easy way to do something, then thats what I  go for.
So here goes.
Ingredients to serve 4
 1 cup Roasted Rice flour .  white or red ( I used Double Horse Appam/ Idiyappam mix , available at Yogiji Christchurch
3/4 _1 cup Boiling water
1tsp oil
Salt to taste.
Take flour in a mixing bowl, add salt . Pour boiling water slowly

little by little mixing with a wooden spoon to form a soft smooth dough

Pour in the oil

When it cools down enough to touch, form into soft dough .Taking care not to knead too much

Grease the hollow part of the Idiyappam press with oil and fill in the dough inside the press.

Fill upto the brim of the press hollow

In the meantime, grease the Idli mould with oil and keep aside.
Press Idiyappam presser onto greased idli moulds
Repeat until all the dough is pressed on to the moulds.
Steam in the pressure cooker without the pressure ,for 7-9 mins on medium  flame. Once done, let it stay covered in the pressure pan for a minute or two
When the steam stops coming out of the vent,open and transfer the cooked Idiyappam to a hot pack.
I like to serve Idiyappam with sweetened  thin fresh coconut milk or chicken stew. Ofcourse, chicken curry and mutton curry also taste great with idiyappam.
Cook book Scribbles :
  • when  the Idiyappam is cooked through is , it starts to look glossy.
  • Idiyappam tastes good served hot or cold.
  • Scrapped coconut can be sprinkled over the cooked idiyappam


How to make Ginger Chai aka Indian Ginger Tea 



Holding a cup of chai, watching the steam come up in curls, inhaling the aroma of ginger and tea leaves, just enjoying the quiet hours of dawn,  is my little morning  ritual. Even my dog Amber, knows to remain still, and let me savour my cup of chai, sip by sip. It does not last  long, but those few moments to myself, help me anchor myself and gear up to face the rest of the day.
In a home  dominated by staunch coffee drinkers, I cannot remember where my love for a good cup of chai came from. I did not fancy the karupatti kappi ( coffee made with palm sugar) that was offered at evening snack  time, so skipped drinking coffee altogether. J is not a coffee or tea drinker either and so I did not have the need to make ritualistic early morning coffee in our home.
It was in Pondichery that I was introduced to masala chai along with a spicy plate of kothu parrota. ( minced flat bread with eggs, meat and a spicy curry) Still there was never the ritualistic chai making in our home until we came to NZ!
A couple of years back, when we were in India, my aunt introduced me to Red Label Nature Care tea powder and it turned out to be my go to drink during the really cold first winter in Christchurch. My comfort for soul drink (as I like to call it) for homesickness and warmth !
When I had finished the tea stash I brought with me from India, my search for Nature Care Tea all over Christchurch came to nothing. I was relieved I found the Red Label tea here in Yogiji Indian Supermarket. I just add ginger or cardamon and I’m good to go!
Whenever I need a pick me up, I just make myself a good cup of ginger chai. And  I love making ginger chai for my friends too.
I thought I will share it on the blog for our  readers  to make at home as its pretty easy and quick.
Ingredients to serve 2
Water :  11/2  cup
Milk :    11/2  cup
Fresh Ginger : 2″ piece
Tea  Powder  :2 tsps
Sugar to taste
Crush the ginger. Add it to the water in a saucepan and allow to boil till you can smell the aroma of the ginger come through.Add the tea  powder and allow to simmer for a couple of minutes. Add in the milk .Switch off the flame. Let it sit  for a minute. Strain into a cup with a tea strainer.Add sugar as required. Serve piping hot!
 Cook Book Scribbles :
5 slightly crushed cardamom pods can also be added for a spicy aromatic chai. ( tea)

Pepper Mushroom Masala

Pepper Mushroom Masala
Growing up in the southern most part of India, I had only heard of edible mushrooms in storybooks and seen them  in picture books. The ones that appeared out of nowhere during rainy season in my hometown were usually very tiny. We were warned not to touch them as they were poisonous and so we never did .
By the time I was in college, my family had moved to a town that was dry for the major part of the year and mushrooms were rarely seen around.
The University Of Agriculture which was situated in a village nearby was conducting an one day training course for growing Oyster Mushroom in homes. They were promoting it as a small business idea for small scale farmers.
My mom’s friend and our neighbor (whom we lovingly called Lawyer aunty because her husband was a Lawyer), is a science teacher and she wanted to go and learn the process of growing mushrooms for profit at home. She wanted company and asked me if I wanted to go, when my mom couldn’t get leave from work. I tagged along with her because I could skip college .
I must confess that although I went there without expecting much, I came away very fascinated by what we learnt there.
Along with the training on how to grow mushrooms at home, each participant was given a little booklet with detailed instructions of all that we learnt there and some recipes plus a bottle of spawn.
I promptly got to work. All the stars aligned. Amma let me use the little shed outside our home. Since it was harvest season, there was plenty of hay from our paddy fields which  I used to sow the sample spawn I got at the University, to grow my very first batch of mushrooms .
pepper mushroom masala-2
I was so thrilled when those pristine white oyster mushrooms appeared on the little hay bundles I had prepared for the mushrooms to grow! For you see, the green thumb thing completely skipped me even though I was born into a family of agriculturists.
After a bountiful harvest we didn’t know how to cook the mushrooms so we gave some to friends and neighbours and Amma added them to the curries she made.
One day, I decided to try a recipe from the little booklet we got at the University. The recipe was rather simple but quite tasty! And quickly became a regular in our home. DSC_0474Later, I found out that our farm help on my dad’s farm also used this same recipe to cook wild mushrooms. The only spices used here in this recipe are pepper and cumin.
The original recipe used Oyster Mushrooms, but I’ve substituted button mushrooms and the taste does not differ muchDSC_0008


250 gms Mushroom (chopped )
1 tsp pepper
1 Onion (chopped)
1 small tomato
1 tsp grated coconut (optional)
1/4 tsp cumin
1/4 tsp mustard
1 tbsp chopped coriander leaves
Curry leaves, salt to taste


Heat oil in a skillet.

Add Cumin, curry leaves and mustard seeds. Let it splutter.

Add Chopped onions, cook till they are pink in color.

Then add the tomato pieces. Saute well till mushy.

Add salt and pepper.

Now add the Mushroom. Saute well.

Sprinkle a little water. Cover and let it cook.

Add chopped corriander leaves.

Cook till the mushrooms are soft and well cooked but still firm .

Sprinkle grated coconut.

Serve as a side dish for rice.

Cook book scribbles: Without the coconut, this masala can also be used as a sandwich filler.



How to host a no fuss birthday party

How to host a no fuss birthday party


As a mother of 6 children, aged 7-19 years, I have thrown quite a number of birthday parties over the years!  I am not the most creative or organised person and I like to keep things simple so I don’t spend a lot of time preparing for parties in advance but I can throw a party together pretty quickly!

Here are my 10 tips for throwing a very simple kids party:

  • Host at Home
    We nearly always have parties at home because they are cheaper and are more personal.   Invest in some reusable plates, cups and platters suitable for parties.  These can be used time and time again.  I have a range of plastic plates and cups for younger kids and for older ones I use mini glass milk bottles, a drinks dispenser and our regular plates (or paper plates).  These have had years of use!
    Drinks dispenser and mini milk bottles with paper straws – a great investment
    Drinks dispenser, mini milk bottles with paper straws and tiered stands (with our regular dinner plates) get used at many of our parties
  • Colour Theme
    There is no need to decorate your whole house with a particular theme but by decorating the table with a colour or theme you will set the theme of the party.  This can be done cheaply by buying paper plates, cups, napkins and straws at the $2 shop.  Additional items like a table cloth, balloons, bunting and streamers further enhance the look.  A photo frame with a photo of the birthday child or a cute poem or verse is another simple way of decorating the table.
    Blue themed party for teen girl (Breakfast at Tiffany’s) using our regular side plates, a light up star decoration which has been used for all sorts of table displays and tiered stands using our regular dinner plates.  Table cloth is plastic from the $2 shop.

    Girls’ birthday party – pink and white plates and straws in mini milk bottles with thank you gift (or party favor) on each plate (packaged in $2 shop pillow boxes)

  • Cake Centre Piece
    I don’t do fancy cakes.  I stick with my favourite chocolate cake recipe and decorate simply, many times using lollies as decorations.  Often people bring out the cake just before serving it but I like to put it at the centre of the table as part of the decoration.
    Black, red and white Minnie Mouse themed party with the cake as the centre piece
  • Party Food
    I serve juice and water to drink and a range of sweet and savoury food to eat.  I generally stick with popcorn, chips, vegetables with dip, sausage rolls, mini pies, fruit, jelly, cupcakes or cake, marshmallows, crackers etc.  These items need little to no preparation, with only the cake, cupcakes and jelly requiring some forward planning and the sausage rolls and pies needing to be warmed in the oven.  I like to platter up the food and let the children choose what they’d like.
    Healthy party food – veggies and dips, marshmallow and fruit skewers
    Simply decorated cake, reusable plastic plates and cups and easy party food on the table – popcorn, mandarins, applies, golden kiwifruit, grapes, potato balls and sausage rolls
    autumn 027.jpg
    Easy party food for younger children – popcorn, wafter cookies, crackers, marshmallows, fruit (I also served cheerio sausages hot at this party)
  • Games
    It is a good idea to have a brief plan for the party and some games planned for younger childrens parties.  I stick with Pass the Parcel and Treasure Hunt type games (which may be as simple as hiding 20 chocolate coins in the lounge and getting the kids to find and count them all in a pile in the middle of the room).
    A pinata can also be a fun (time consuming game).
    Pirate Treasure Chest Pinata (The Warehouse) with prizes (Tissue packs, mini chocolates, lollipops).  It took about 15 minutes to break open this pinata so the children got to have multiple turns hitting it and had great fun
  • Prizes
    Depending on the games we play and the take home party bag I have planned, prizes are kept simple like a mini chocolate bar, a lollipop, stickers, pencil and eraser. Sometimes I will purchase quality items which become both prize and take home gift, for example small boxes of lego can be prizes in the pass the parcel, can be played with as a game (who can create the piece the fastest using only one hand) and then become the take home gift.  Although a more expensive item at $7 per box (on sale down from $10) there are no additional costs for little bits and pieces to fill up a party bag.
    Prizes at a pirate party – pirate hooks and ‘treasure’ candy bracelets
    Treasure hunt prizes for pirate party containing chocolate coins and stickers
    Prizes  for a girls’ party – rings, sticker earrings, candy bracelets and mini mentos, ready to wrap in the Pass-the-parcel
  • Crafts or activities
    Including a craft or other activity can help keep the guests occupied.  Crafts need not be intricate.  For younger children a pot of sidewalk chalk to decorate the driveway can capture their attention for quite some time.  For older ones crafts like decorating cards, colouring in sheets, decorating cookies or cupcakes and even decorating their party bags with stickers keep them happily occupied.
    Other activities may include walking to the park, going to a swimming pool, going to a scooter park, playing basketball, playing table tennis, watching a movie, playing playstation and making your own pizzas.

    Decorating cookies with icing and lollies – I made the cookies the day before

  • Opening the presents
    Having the birthday child open their presents with their guests watching is something I include in the programme for the party as it takes up a bit of time, plus it is always one of my favourite parts of parties.  I love to watch children opening their presents (and teach mine to always read each card and say thank you).
    April 05 W1 012.jpgReading a card before opening the present
  • Leave some free time at the end of the party
    Although planning a programme for the party is a good idea so you know how much time you have and what you’re doing next, it is often a good idea to leave a period of free time at the end of the party.  Kids love to play and enjoy playing together at parties so let them have some time to run around, jump on the trampoline, play with balloons or toys (if you don’t want kids playing with the presents it’s best to pack these into a bag and pop out of reach).
    Christchurch Weekend 060
    Enjoying running around and playing games outside
  • Simple party bags
    I like to keep party bags very simple but would rather spend slightly more on a quality item, than send kids home with a bag of junk.
    Sometimes if we’ve had several games with prizes at the party, we hand out items as simple as a bag of chippies and piece of cake.  If kids have decorated cupcakes or cookies these are set aside for them to take home.
    Other times we have very simple prizes, or if we’ve done an activity such as swimming and no games/prizes, I like to make up party bags like the ones below with items such a a notebook and pen (50% off at Kikki K), party blower ($2 Shop), hair tie ($2 Shop), mini chocolate bar and lollipop. Bags are also from the $2 Shop.

Adorable party bags