Saturday, December 9, 2017


Was so amazed! how quick and easy these little roll-ups are to make. I made up a couple batches in no time at all.Bread jam rolls has been always one of my favorite breakfast food items.
With the kiddos being home from school on break I had the opportunity to actually take the time to make some hot breakfasts for them. Sort of easy recipe.. slightly flattened 🍞 bread, topped with butter and any kind of fruit jam u like.. and roll and roast it..

Wheat bread 6 slices
Fruit jam
Butter as needed

Cut the edges of the bread.
Roll them flat with the help of rolling pin.
Apply butter and jam,roll them.Seal the edges with milk.
Heat a pan, smear some butter, slightly roast them..done!!


Best evening snack..on a rainy day or winter..I tried this first time.. almost, tasted like potato cutlets..
Potato and onion mixed curry stuffed and coated with left over Dosa batter.. sounds different right..! Well it's something unique in taste too..


Leftover dosa batter

For potato curry:

6 medium boiled potatoes
1 Big Onion, chopped
1-2 tbsp. oil
1/2 tsp. mustard seeds
1 tsp. bengal gram
1 tsp. black gram
3-4 green chillies, chopped
Few curry leaves
turmeric powder/lemon juice/grated coconut as per taste
Chopped coriander leaves
Salt to taste
Heat oil in a saucepan. Add mustard, allow to splutter, add bengal gram, black gram, green chillies.
Fry till light brown, then add curry leaves, turmeric, onions. Fry till the onions becomes translucent.
Add boiled and mashed potatoes, coconut, salt and mix well for 5 minutes.
Remove from the heat, add lemon juice, coriander leaves and mix well.
Allow it to cool. Make small balls and dip them in dosa batter.. deep fry in hot oil..
Serve with ketchup and cup of tea/coffee.

Friday, December 8, 2017




rice flour – 1 cup

semolina – 1 tbsp

peanuts – 3 tbsp

fried gram or hurigadale – 2 tbsp

Dry coconut powder 3 tbsps

red chili powder – 1/2 to 3/4 tsp as per taste

Salt, Asafeotida and turmeric as required

oil – 2 tsp for adding to the dough and more for deep frying the nippattu


Roast dry peanuts and hurigadale and grind coarsely along with coconut powder.

Mix this in a bowl..With rice flour,semolina and all other ingredients mentioned above to make a soft stiff dough.Add 2 to 3 tsps of oil for extra crispness.Dont add excess water.
Roll them into Chapati size,take any small lid and shape them.
Deep fry in oil to nice crisp brown color.
Spread them on a paper towel ..Store in a container once it cools down.

Thin Sev

A snack recipe with a cup of tea or hot coffee.

Rice Flour+BESAN 1/2 cup each
1 tsp red chilli powder.
Salt, turmeric powder as per taste.
Water as needed.

Mix everything adding little water..Make a stiff dough.
Heat oil in a pan ,Fill the dough in a sev press with small holes. Gently press into hot oil, and fry lightly brown.
Drain on paper towel. Store in an airtight container when cool.


Rajma Rice

For 1 Cup cooked Basmati Rice,
In a pan,add 2 Tbsps of ghee
Saute onions till soft
Gg paste,red chilli powder, garam masala powder I tsp each,and pav Bhaji powder.
Add cooked rajma beans, turmeric powder,salt .
Garnish with coriander leaves.


Kaaju Masala

1 cup Cashew Nuts (halved or broken or whole)
1 Onion, Tomato chopped
Cinnamon powder 1/2 tsp
Ginger garlic paste
Chopped 2 Green Chilli,
1/2 teaspoon Red Chilli Powder
1 teaspoon Cumin-Coriander Powder,
A pinch of Turmeric Powder,
optional1/2 cup Milk and fresh cream
Water as needed
Kasuri Methi,  Coriander Leaves, for garnishing
Oil/ghee 1 tsp each
Salt to taste

Roast cashews to light brown.
Grind 3/4 cup of cashews, ginger garlic paste, coriander powder, green chillies, cinnammon powder, onion and tomato to fine puree.
To a sauce pan,add oil+ghee,add the puree and cook for about 5 minutes.
Add salt, kasuri methi, turmeric powder and fresh cream and milk.Atlast add left over1/4  cup of cashews to the curry.mix well.
Cook for a minute.. Ready to serve..

Milk Powder Doodh Peda

Effortlessly Sweet Recipe...Done in minutes..

No condensed milk
No Maida.. very simple and easiest recipe.

1 cup milk powder
3/4 milk
1/2 cup powdered sugar
1 tsp ghee
Cardamom powder
Mix everything in a pan on low heat until it's thick..
Later its warm... make PEDA'S.

Thursday, November 2, 2017


Crispy salty and fried yellow split lentils..Simple as the best! Here's how to make it...

1 cup moong dal( hesaru bele)..Soak in water for 4hrs.
Pinch of chilli powder,salt and chaat masala.
Oil for deep fry.

Strain excess water and Pat dry completely the moong dal..
Deep fry in oil until light brown.. Spread them on a paper towel.
Remove extra oil from the paper towel..
Sprinkle them with salt,chilli powder, chaat masala..Mix well..It's ready to serve with coffee/tea.

Friday, October 20, 2017



Mohanthal is a traditional Gujarati & Rajasthani delicacy made on auspicious occasions. The main ingredients in Mohanthal are ghee, sugar and chickpea flour. It is like a sweet besan fudge garnished with chopped nuts.
So lets get to the making!




Take the flour in a dish. Add 2 spoon warm ghee and milk in flour.Press the flour and leave it for half an hour.Sieve the flour in a bowl.
Now roast flour in ghee at slow flame till become medium brown color.Add cardamom powder.
In other vessel, take sugar and add water till it deep. Now heat it at low flame till it forms 2 threads consistency.Add saffron in sugar syrup.
When roasted flour become cool (slight hot), then only adds sugar syrup in the flour and stir properly.
If mixture becomes harder then you can add some milk to make it soft.
Pour into a greased plate or cake pan and garnish with pistachio nuts. Now cut in medium pieces after it cool down.

Sunday, July 23, 2017


Recipe inspired by Hebbar's Kitchen:

Cabbage Pakoda  is very tasty and crispy snack for your tea time.. I added onions  in them. It def adds a very good taste to the pakoda,a side bite for coffee and tea. Its very quick to make and can be ready in no time.


Shredded Cabbage - 1/2 c
Onion medium (finely chopped)
Besan flour - 1/2cup
Rice flour - 3 tsp
Chilly Powder - 1/2 tsp
Turmeric Powder and Salt as required
Few curry leaves
Asafeotida as needed
Oil for deep fry.

Do like this;

. In a mixing bowl,combine shredded cabbage,onion,curry leaves,little hing,salt,chilly powder,rice flour,besan flour and mix them all together. Very little water is needed because onion and cabbage leaves little water. Mix them well to thick batter .
Heat oil on medium,grab small shape balls,deep fry till golden brown...
Enjoy crispy hot fritters with a sip of tea or coffee.

Thursday, July 20, 2017


Looking for something new kind of Dose**..My mom's recipe, with a absolute blend of Redchillies, coconut and few curry leaves, mixed well in regular Dosa batter..
No need for any side combination,try this new recipe..


Leftover Dosa Batter

For Red Chutney:
8 to 10 Red Chillies
Grated Coconut 1 Cup
Cumin seeds 1/2 Tsp
10 to 20 Curry leaves.
Water as required.
Oil 2 Tsps.


In a pan,add oil and dry roast all Chutney items listed above.
Grind all them to fine paste.
Add this Chutney to leftover dosa batter..add salt as per taste...mix well.
Heat tawa,on medium heat,smear oil and spread dosa batter to round and thin with the help of a laddle.Season some oil on dosa ..and flip to golden brown.
Sure u will like this new taste..

Monday, July 17, 2017

Cluster Beans Rice

Cluster beans(gorikaayi) have a unique taste and are very fibrous.Gorikayi bhaat is a simple one pot meal recipe, perfect for your lunch box or for festivals or maybe for the picnic you are planning!! Absolute,no onion,no garlic rice.
Here’s a simple cluster bean rice as well to try. Flavours from jaggery and tamarind add the essential twist to this rice along with Sambar powder giving it a hint of spice and fresh blended taste.

What you need to have:

Chopped cluster beans – 2 cups
Basmati rice – 1 cup
Grated coconut
Jaggery – a generous pinch
Roasted Cashews
Tamarind paste– 1 teaspoon
Salt – as needed
cooking oil – 1 teaspoon

Ingredients of seasoning:

Cooking oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Peanuts – 1 tablespoon
Urad dal and Channa Dal 1 tsp each
Red chili few
Curry leaves – a few
Sambar powder/vangi baath powder.

Prepare rice in the cooker and when the pressure is released spread it in a wide plate to cool down.
Heat oil in a wide pan and when heated add mustard seeds,allow to splutter,add chana and urad dal, asafeotida, turmeric powder,salt and generous pinch of jaggery, Cluster beans. Allow it to cook  and when half done, add cashews, and stir it for a while.
Now,mix Sambar or vangibaath this add rice... garnish with more cashews and coriander leaves.

Friday, July 7, 2017


Khara sev
Kara sev is a spicy and crispy snack that is prepared during festivals.
Kara Sev" which is a good combination with tea and even as a side dish for food. Sometimes rice flour is also added for an extra crisp texture. It is eaten as it is as a evening snack or topped over chaats... and so as highly addictive..

2 cups gram flour/besan
3/4 Cup rice flour
1 tsp. red chilli powder
1/4 tsp Cumin seeds
Asafeotida, turmeric powder and salt to taste.
2 tbsp.oil
Water as required
Oil to deep fry

Mix gram flour, rice flour chilli powder, cumin seeds, asafoetida, turmeric,salt in a bowl.Heat oil and add to the mixture.
Add enough water to make a stiff dough.
Fill the dough in a sev press with small holes. Gently press into hot oil, and fry lightly brown.
Drain on paper towel. Store in an airtight container when cool.