Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Wednesday, 5 July 2017

Jamun Oats Smoothie Bowl / Indian Blackberry Oats Smoothie Bowl

Breakfast has to be healthy and filling to start your day! You eat breakfast almost after a gap of 8 to 10 hours. After dinner there is a long gap till you take food in the next morning. Hence the breakfast has to be healthy, nutritious as well as filling. However, in today's busy life people often skip their breakfast which is not a healthy choice. Skipping breakfast may increase the risk of heart disease, diabetes and obesity.

Smoothie Bowls are trending as a healthy breakfast option. You can prepare a healthy smoothie bowl in no time. You can add your choice of fruit into the smoothie bowl. Last month it was the season of Jamun or Indian Black berry. So I prepared a black plum oats smoothie bowl. I have added chia seeds and also added muesli to give the extra crunch to the smoothie bowl.

Black Plum Oats Smoothie Bowl


Oats - 1/2 cup, quick cooking oats
Yogurt - 1/2 cup
Milk - 11/4 cup
Jamun/Indian Black Berry - 6 to 8
Banana - 1 small, sliced
Muesli - 2 tablespoon
Chia Seeds - 1 teaspoon
Honey - 1 tablespoon


1. Soak the oats in 1 cup of milk for 30 minutes.
2. De-seed the jamun and keep aside.
3. Now in a blender add soaked oats, deseeded black plum, remaining milk, honey and yogurt. Blend them until smooth.
4. Next pour the smoothie in a wide bowl and top it with sliced banana, muesli and chia seeds.

Thursday, 29 June 2017

Corn Cheese Muffins / Savoury Muffins

Muffins are generally sweet but today I am going to share a recipe of savoury muffin. Corn Cheese Muffin is a savoury muffin. People who does not have sweet tooth like me should try these savoury muffins. This could be your evening snacks or you can have them in breakfast too. If you are arranging a kid's party at home, this is a must try dish.

Coming to the recipe, you can make it spicy by adding some chopped green chilies but I avoided it as our daughter cannot eat spicy much. This not an eggless recipe however, you can substitute egg with yogurt (Though I have not done it, so you need to do the experiment :)

Corn Cheese Muffins / Savoury Muffins


All Purpose Flour/Maida - 1 cup
Corn Kernels - 1/2 cup, boiled
Green Peas - handful, blanched
Cheese - 1/2 cup

Salt to taste
Coriander Leaves - chopped, 2 tablespoon
Eggs - 2
Milk - 1/4 to 1/2 cup
Refined Oil - 1/4 cup
Baking Powder - 1 teaspoon


1. Sieve flour and baking powder together and keep aside.

2. Now take a mixing bowl and add refined oil, salt and coriander leaves and whisk them well.

3. Beat the eggs in another bowl and add it to the mixture and mix well.

4. Now slowly add the flour mixture into the wet mixture and fold it using a spatula. Also add milk into the mixture while folding. Do not add the milk at a time, use as it is required.

5. After that add, boiled sweet corn kernels, boiled green peas and grated cheese and fold them.

6. Now take lined muffin pans with paper liners or silicon moulds (greased) and fill with 3/4 th portion of batter.

7. Bake them in a preheated oven (180 degree C, 5 minutes) for 20 - 25 minutes or unless a toothpick comes out clean.

8. Serve warm with sauce or dip or just like that.

Wednesday, 21 June 2017

Banana Peanut Butter Sandwich

Banana Peanut Butter Sandwich is an easy sandwich recipe. It is a kid friendly recipe too. Early morning when you are busy preparing your kid and yourself , you really need some quick recipes for breakfast or for kid's lunchbox.

Not only that after school when kids come back they look really tired and need some energy boosting food to rejuvenate their power house. Banana gives instant energy and peanut butter also provide good amount of energy. So the combination of banana and peanut butter is really just perfect.  You can prepare banana peanut butter sandwich with minimal ingredients available in your pantry. Here is the recipe for you so try it and share your feedback:

Banana Peanut Butter Sandwich


Bread - 4
Peanut Butter - 2 tablespoon
Banana - 1, sliced
Butter - 2 teaspoon


1. Remove the brown crust of the bread from all four sides.
2. Lightly apply butter on each side of the bread.
3. Now apply peanut butter on the other side of two breads.
4. Place the sliced banana on the peanut butter applied side and cover it with the breads keeping the butter applied side on top.
5. Now take a grilled pan and toast both the sides.

N.B: If  you do not have a grilled pan you can toast them on your non-stick pan. If you have sandwich maker, you can toast them in it.

Monday, 22 May 2017

Zucchini-Cheese Pancakes / Savoury Pancake Recipe

Pancakes are always quick-fix for morning breakfast and kids preferred to have them. Even I prefer pancakes once a week in my breakfast or brunch. But the better-half doesn't like it so we avoid it on a weekly basis and include this once in a month or sometimes when he is on tour. Normally we are used to with the sweet pancakes however today I am sharing a recipe of savoury pancake.

People who do not prefer to eat too much sweet and avoid eating pancakes for this reason now they can try this savoury pancake recipe. Since I entered into this virtual world I have started experimenting more on varieties of food items. I picked up Zucchini as I read it  is a very good source of protein, vitamin and minerals. So I decided to include in our diet and thought of including in pancakes and while searching I landed to this page. Zucchini Cheese pancake is a very good breakfast, brunch or snack option for kids as well as adults. I loved the taste of this savoury pancake. Next time I will try some other recipe with zucchini. I added cheese here to make it more kid's friendly but you can avoid it.

Zucchini-Cheese Pancakes / Savoury Pancake Recipe


Zucchini - 1 medium, grated
All purpose flour - 1 cup
Cheddar Cheese - 1/2 cup, grated
Eggs - 2
Onion - 1 medium, chopped
Black pepper - 1 teaspoon
Butter - 3 to 4 tablespoon
Salt to taste


1. Grate zucchini and place it in a colander. Sprinkle some salt and leave it for 10 minutes to drain off the excess moisture.
2.Squeeze zucchini and place them in a mixing bowl.
3. Now add flour, chopped onion, salt and pepper into it.
4. Add grated cheese and mix well.
5. Beat two eggs in another bowl and add it to the  mixture. Mix them well.
6. Heat a non-stick pan and grease it with butter.
7. Now take a scoop full of batter and flatten on the pan to make pancake. 
8. Cook till the side is golden in colour and turn the other size to cook till golden. 
9. Repeat the process for the remaining batter and serve hot by adding a dollop of butter on top.

Thursday, 13 April 2017

Oats Porridge

Exercise should be part of everyone's daily routine. Exercise is not just for weight loss but to keep yourself fit and positive towards life challenges. It could be in any form like brisk walking, jogging, working out in gym, yoga or dance. I love walking and I also love yoga. In my school days I used to do yoga and later the habit was completely gone as I moved to higher classes. However, nowadays whenever I get time I love going to park and do brisk walking.

Recently we have put our daughter for dance classes and there is a yoga class too. My husband noticed it and started inquiring, I was surprised. Later he enrolled my name there and from last 3 months I have joined into power yoga which I am really loving it. It is a strict rule that you should not eat anything heavy at least 2 hours before power yoga. My class is in the evening so after lunch I have to eat something heavy around 4 so that I get the stamina to perform well in my yoga class. Some times I eat sandwich, sometimes healthy salads and one day I tried Oats Porridge and it was good. So often I eat oats porridge with banana which is a healthy option. Oats Porridge is a very good breakfast option for toddlers as well as adults. Lear here how to make Oats Porridge.

Oats Porridge


Rolled Oats or Cooking Oats - 1/2 cup
Milk - 21/2 cups
Sugar - 11/2 tablespoon or as per taste
Banana - 1, chopped (optional)
Almonds - 5 to 6 chopped (optional)


1. Take the oats in a pan and add milk into it. 
2. Cook until it thickens. Keep stirring it to avoid burning and forming lumps. 
3. Add sugar and stir till it dissolves.
4. Switch off the gas and pour it in a serving bowl. 
5. Top it with chopped bananas or any fruit or dry fruit of your choice. 

Saturday, 4 March 2017

Akki Roti

Akki Roti is a popular dish from our very own Karnataka. This is a roti made from rice flour. Yes this roti is totally gluten free. I heard several times about akki roti from my husband who was residing in Bangalore more than a decade. However, I first tasted it at my office one of my colleague who used to get it. It taste really very nice. I tried making it once years back that time I was not a food blogger. It did not come out so well and since then I have not tried it for years. It was there in my mind that I have to prepare Akki Roti once again. And this time it came out so well and I was really happy!

You don't need rolling pin to prepare this akki roti. However, you need butter paper or aluminium foil to prepare this. You can serve akki roti with tomato garlic chutney or coconut chutney.

Akki Roti

Rice Flour - 2 cups
Onion - 1 medium chopped
Coconut - 2 to 3 tablespoon, grated
Coriander Leaves - 2 tablespoon, chopped
Carrot - - 1/4 cup grated
Green chilli - 2, chopped
Salt to taste
Cumin Seeds - 1 teaspoon
Refined Oil - 3 to 4 tablespoon


1. Take rice flour in a bowl and add all the ingredients into it except oil.
2. Mix them well and knead a smooth dough adding little warm water into the flour.
3. Now take a butter paper and grease it with oil. Grease your palm with little oil.
4. Next take an orange size ball and keep it on the greased butter paper. Now using your palm press the bowl and make a round shaped roti. Make a hole in the middle.
5. Heat a non stick pan and keep the roti on it under medium flame.
6. Drizzle little oil on the sides of the roti and also in the hole.Cook the roti until it gets light brown colour both the sides and serve it with chutney.

Friday, 23 September 2016

Egg Bhurji Sandwich / Scrambled Egg Stuffed Sandwich

 Blogging from the other side of the world!!
Yes! Recently I have come down to United States of America for holiday and writing my first post from here..I have decided to share my International holiday experience in a different post but I am so excited that I couldn't resist myself of writing few words at the starting of my today's blog-post.

Sharing a simple sandwich recipe for your kid's lunch box when your pantry is almost empty! A good news for egg-lovers! Now you can have eggs in your sandwiches too...:).. We often prepare egg bhurji's as side for roti or parathas..Aren't we? Now you can use the same egg bhurji in your sandwich too...This is a quick dish and can be prepared with very easily available ingredients from your kitchen. At the same time it is a protein packed meal for your kids. I have used green chilli and red chilli powder while making the egg bhurji. If your kid is not habituated of spicy foods you can avoid adding them. But you can use black pepper which is good for kids.

Egg Bhurji Sandwich / Scrambled Egg Stuffed Sandwich


Bread Slice - 6
Butter - 2 tablespoon
Eggs - 3 to 4
Onion - 1 large, finely chopped
Tomato - 1 medium, chopped
Green Chilli - 2, chopped
Turmeric powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Coriander Leaves - 2 tablespoon, chopped
Salt to taste
Cumin Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Refined oil - 3 tablespoon


1. Heat oil in a pan and add chopped onions first. Cook till they are translucent.
2. Next add chopped tomatoes and cook until the raw smell is gone.
3. Now add the spices like turmeric powder, cumin powder, red chilli powder, green chilli, black pepper powder and mix well.
4. Beat the eggs with salt in a bowl and add into the pan. Stir vigorously to make scrambles. Cook under medium to high flame.
5. Finally add chopped coriander leaves and allow it to cool.
6. In the mean time, spread butter on one side of each bread. Now stuff the egg bhurji between the two breads keeping the butter applied side on top.
7. Now you can grill the stuffed breads on a grill (non-stick) pan or toast them in a sandwich maker.


Friday, 9 September 2016

Overnight Oats with Banana Dates and Nuts

These days overnight oats is a famous breakfast option. Oats is rich in fibre and everyone should include into their diet. When I was pregnant I first tried oats porridge, frankly speaking I did not like the taste of it. However, I finished more than half of the pack thinking it is good for health but later I had to stop it because due to hormonal changes I could not have a single spoon and crave for spicy foods. The remaining pack of oats I did not thow away I used it as facepack which was very useful. Later I bought oats and prepared some cookies which were very very tasty. Here is the recipe of Oats Digestive Cookies.

This time I started liking oats as there was no hormonal influence on my tastebuds. This time I was determined to try overnight oats but I was bit afraid remembering the taste of oats porridge. However, I was totally wrong! Overnight oats tastes far better than porridge (according to me). May be the addition of toppings gave a better taste to the oats.

Overnight oats with banana dates and nuts is a healthy breakfast. Overnight oats can make your mornings hassle free by cutting down the cooking time.

Overnight Oats with Banana Dates and Nuts


Rolled Oats - 1 cup
Milk - 11/2 cup (or enough milk to submerge the oats)
Banana - 1
Dates - 5 to 6, chopped
Almond - 5 to 6, chopped
Honey - 1 tablespoon


1. Take oats in a glass jar and add enough milk to submerge the oats.
2. Now cover the jar with a lid and keep it inside the fridge for overnight.
3. Next day morning take out the jar from fridge and open the lid to add chopped banana, dates and almond.
4. Finally add honey to add some sweetness. You can adjust amount sweetness added to it.

Thursday, 25 August 2016

Nutella Banana Sandwich

Do I have to give any introduction of Nutella? Nutella is nothing but sweetened hazelnut cocoa spread.  The brand is famous all over the world. Everyone loves the chocolaty taste of nutella especially kids.Using nutella we can prepare a quick and tasty nutella banana sandwich.

Instead of giving bread butter or bread jam we can prepare a filling nutella banana sandwich and give it in kid's snack box. I think it will be a great surprise for them and will enjoy this tasty sandwich. When I prepared this sandwich at home on weekend and gave it to our daughter, after having one bite she said 'wow mumma! What is that inside so chocolaty and yummy'. Now you can understand the yummy taste that our 4 year old daughter can also make out the difference.

Nutella Banana Sandwich


Bread Slices - 4
Banana - big size one/small size two, sliced
Nutella - 4 tablespoon
Butter - 2 tablespoon


1. Lightly apply butter on one side of  each bread.
2. On the other side of each bread, spread nutella evenly.
3. Now place the banana pieces on nutella applied side and cover with the other bread keeping the nutella applied portion inside.

4. Toast the sandwich on grilled pan or sandwich maker. Cut into triangular shape and serve.

Sunday, 7 August 2016

Vegetable Cream Cheese Sandwich

Happy Friendship Day to all my readers and co-bloggers!
I am really thankful to all my friends who supported me at various stage of my life. I wish I could go back to all my friends and spend those moments once again. There are friends who loved me and helped me unconditionally without any expectations. Sometimes they did everything silently which I realized later. Even now also I am not in contact with many of my friends but I know we are alive in each others thought. So once again Happy Friendship Day!  Treating all my friends with a simple sandwich recipe.

Cream cheese is one of my favourite spread that I love to have with my breads. Not only me my daughter is also a big fan of cream cheese. As you all know my love for sandwiches so I thought of trying vegetable cream cheese sandwich. I don't make things complicated and always try to prepare some easy and tasty recipes. Vegetable cream cheese sandwich is one of them. I know you can just spread the cream cheese on your bread and have it just like that but if we can add some for nutrition to your meal by adding some veggies, isn't that would be a great idea? Here you can see how to prepare vegetable cream cheese sandwich.

Vegetable Cream Cheese Sandwich 


Bread Slices - 8
Cream Cheese- 1/3 cup
Cucumber - chopped, 1/2 cup
Carrot - grated, 1/3 cup
Capsicum - chopped, 1 medium
Onion - 2 medium, chopped
Salt - a pinch
Oregano - 1/2 teaspoon
Butter - 3 to 4 tablespoon


1. Lightly butter the one side of each bread.
2. Take all vegetables in a bowl and mix them well.
3. Sprinkle a pinch of salt and oregano and mix well.
4. Now add cream cheese to these vegetables and mix well with them and stuffing is ready.
5. Take a spoonful of stuffing and spread over a bread. Keep the butter applied side down.
6. Cover the stuffing with other bread keeping the butter applied side on top.
7. Take a non-stick pan or grilled pan or a sandwich maker and toast both sides well. Sandwich is ready to eat.

Sunday, 24 July 2016

Mixed Vegetable Cheese Sandwich

Happy Sunday to all my Readers!

From childhood Sunday morning gives me a mixed feelings. I used to plan lot of things for Sunday like finishing an unread chapter of a book, visiting a friend's house, watching my favourite show in the TV and finally making things ready for the coming week. Now the last part used to bother me a lot and used give me a feeling like the holiday is over :(. Till today I feel the same though I do not go to office..However, I have to keep things ready for my family. Do you feel the same way I feel?? I would be happy to know your feelings...

While you are preparing things for Monday, you have to think about the lunch box which is an important part. I would suggest to start your Monday with a tasty and healthy Mixed vegetable cheese sandwich. Just the way you do in the office plan ahead and execute well!! Check the ingredients of mixed vegetable cheese sandwich and pick them in from your local vegetable vendor on Sunday itself. I believe this way you can reduce your Monday blues :P.

Here you get some more sandwich recipes:

Potato Masala Sandwich
Vegetable Mayonnaise Sandiwch
Cheesy Spinach Sandwich
Mushroom Schezwan Sandwich

Mixed Vegetable Cheese Sandwich

Bread Slice - 8
Butter - 3 to 4 tablespoon
Capsicum - 1/2 cup, chopped
Carrot - 1/2 cup, chopped
Sweet Corn - 1/2 cup, boiled
Onion - 1 big, chopped
Tomato - 1 medium, chopped
Cheese Slice - 4
Oregano - 1 teaspoon

1. Lightly butter one side of each bread.
2. Take a bowl and add all the vegetables together and mix them well. Sprinkle some oregano on them. toss once again.
3. Place the butter applied side of the bread on the plate and take two spoon full of mixed vegetables on the bread. Spread well and keep a cheese slice on top and cover the stuffing with another bread keeping the butter applied side on the top.

4. This way prepare all the remaining breads and toast them on non stick pan till both the sides appear golden in colour. Now cut each set of bread diagonally and serve it.

Thursday, 21 July 2016

10 Best Indian Breakfast Recipes

Breakfast is an important meal of the day. After dinner, your body remains in starved state for almost 7 to 8 hours. So you should have a heavy breakfast in the morning to kick start your day. Avoid skipping your breakfast because if you don't provide fuel to your metabolism it will not be able to generate adequate energy. 

What to prepare for the breakfast is a million dollar question. Some people prefer to have breakfast cereals, some prefer sandwiches, some ask for dosa-idlis and so on. I keep on experimenting with new recipes. We have lot of varieties in our Indian Breakfast menu. Click here to know about various breakfast options. Today I have selected 10 Best Indian Breakfast Recipes which I would love to feed my family. Certainly I have some other favourites too. 

Vermicelli Upma: It is also known as semiya upma which is prepared with vermicelli and mixed vegetables.   

Vermicelli Upma
Yellow Moong Dal Dosa: Yellow moong dal dosa can be prepared quickly and it is a protein packed meal. 
              Yellow Moong Dal Dosa

Kanda Poha: Kanda Poha is famous breakfast from the state of Maharashtra. 
  Kanda Poha

Masala Idli:   If you have some leftover recipes you can prepare a classy breakfast in the next day morning. You can prepare this dish with fresh idlis too.                                                                                        

               Masala Idli 

Veg Yogurt Sandwich: This is a simple, healthy, nutritious and filling sandwich recipe. 


      Veg Yogurt Sandwich
Medu VadaIt is a popular South Indian Breakfast recipe. I would prefer to call this Indian style doughnut. 

      Medu Vada

Poori SabjiPoori Sabji or Poori Aloo Sabji is a popular Indian Breakfast recipe.

            Poori Sabji 

Aloo Paratha: Aloo Paratha is a popular recipe from Northern part of India and now famous everywhere.

    Aloo Paratha

Besan DhoklaDhokla is the popular vegetarian breakfast dish from the state of Gujarat. I have tried this instant version which is super soft and delicious.

     Besan Dhokla

Fruit & Muesli Yogurt Parfait: This is a wholesome breakfast with various grains, fruits and curd in it. You do not need gas to cook this delicious breakfast glass.

                       Fruit & Muesli Yogurt Parfait

Tuesday, 19 July 2016

Fruit & Muesli Yogurt Parfait

Breakfast cereals have gained enough importance in last few years as they are really very healthy. You don't need to cooked them so breakfast is ready in a minute. Most of the breakfast cereals are recommended to have either with milk or yogurt. So along with breakfast cereals you are also taking milk protein. Also you can throw some food into your breakfast bowl. Thus, it becomes a complete healthy and nutritious breakfast and filling too.

Muesli is also very popular these days. Muesli contains corn flakes, rice flakes, wheat flakes, oats and dry fruits & nuts. So it is a blend of everything. I am sharing a quick and tasty breakfast using muesli. I have added chopped apples and pomegranate pearls in my glass of parfait. You can add strawberry, blueberry or any other fruits. I have added honey in the yogurt but you can avoid it. So who doesn't want to have breakfast in a glass?? Planning for more recipes with breakfast cereals...

Fruit & Muesli Yogurt Parfait 

Muesli - 1/2 cup
Yogurt - 1 cup
Honey - 1 tablespoon
Fruits (I have used chopped apples & Pomegranate) - 1/2 apple chopped and handful pomegranate

1. Take a mason jar or a glass to prepare the parfait. Take yogurt in a bowl and add honey into it and mix well.
2. Now add half of the yogurt in the glass first. Then subsequently add fruits and muesli and again repeat the same layer by adding curd fruits and muesli. Serve it immediately.

Sunday, 10 July 2016

Masala Idli

 In our childhood we never had idli.... I first tried idli when I came down to Chennai for my studies. Now I prepare them at my home kitchen. It is a very healthy food indeed. Even our daughter loves idli. I don't give her chutney instead I make smiley on idli using ketchup. She enjoys it totally. Like elders, kids also prefer to eat those foods which are well presented according to their choice..

Sometimes I do not prepare any chutney or sambar for idli. I prepare Masala idli which can be eaten just like that. Have you ever tried it? If not you should get your hands on masala idli soon. Even if you have leftover idlis, this is an easy way to give a makeover to the leftover idlis.

Masala Idli 


Fresh Idlis/ Leftover Idlis - 8
Onion - 1 medium, chopped
Spring Onion - 2 to 3 stalks, chopped
Capsicum - 1 big, Dice
Green Chilli - chopped, 2 to 3
Tomato - 1 medium, chopped
Coriander Leaves - chopped, 2 tablespoon
Curry Leaves - 5 to 6
Mustard Seeds - 1 teaspoon
Turmeric Powder - 1 teaspoon
Chaat Masala - 1 teaspoon
Ginger Paste - 1 teaspoon
Refined Oil - 2 to 3 tablespoon


1. Take the idlis and make four pieces from each idli. Keep them aside.
2. Heat oil in a pan and add mustard seeds and curry leaves. Allow them to spatter.
3. Next add chopped onion and fry till translucent. Add chopped capsicum, chilli and spring onion.
4. After some time add ginger paste, turmeric powder, chaat masala and salt. Saute them and add chopped tomatoes.
5. Cook until the tomatoes are soft.  Finally add idli pieces and mix well with all the spices.
6. Garnish with chopped coriander leaves.

Monday, 4 April 2016

French Toast

Hello to all my readers! Writing a post after a long time. I missed you and your comments :(.. Now I am back :). Today I am sharing a very popular tiffin dish, French Toast. I know it reminded you about many things like your school tiffin days or may be your college canteen days or may be your bachelor cooking days!!

Yes, French Toast made you nostalgic...Even now also it saves you when you are in hurry for office or when your fussy toddler does not want to eat anything, but enjoys eating French toast...:)..French Toast is easy to make with very minimal ingredients and it tastes yummy all the time. I am sharing my recipe of French Toast here...

French Toast


Sandwich bread - 4
Eggs - 2

Milk - 1/4 to 1/2 cup
Corn flour - 1 teaspoon
Salt to taste
Black pepper powder - 1 teaspoon
Green chilli - finely chopped, 1 teaspoon
Refined oil - 1/4 cup


Cut the breads in triangle shape. Now beat eggs in a bowl with salt, black pepper powder, green chilli and corn flour. Add milk as required and mix well so that there will not be any lumps. Heat a pan and add 2 tablespoon refined oil. Now dip each triangular piece in the egg batter and fry. If require add oil for the next batch. When one side is cooked till golden brown, turn the other side. Serve hot when both the sides are done. 

Saturday, 19 March 2016

Medu Vada/Ulundu Vada

Medu Vada /Ulundu Vada is a popular South Indian dish which I recently tried in my kitchen. We often order this in a South Indian Restaurant however, I was little worried to try this at home. My co-blogger Chitra (Chitra's Food Book) has well explained the method of preparing it. Now I am confident enough to prepare medu vada at my kitchen anytime.  I modified the recipe little bit and sharing with you.

Medu Vada/Ulundu Vada


For Batter

White round urad dal(Urad Gola) – 1 cup

To mix in the batter

Small onion/ Big onion – 15 nos / 2 nos, chopped
Curry leaves – Few
Green Chilli - chopped, 1 teaspoon
Pepper corns – 1 tsp
Coconut - Chopped, 2 tablespoon
Salt - as needed


Wash and soak the urad dal for maximum for 2 hours and drain water completely. Now in the mixer grinder take dal and make coarse paste without adding water. Later add water (1/4 cup) and make a smooth paste. Open the jar , wipe the sides & check the batter. If it is not smooth add little more water and keep continuing the procedure until you get a thick, fluffy and smooth batter. Beat the batter before frying to provide aeration which is an important trick to get crispy,light vadas. Keep the batter covered in refrigerator till use. Before frying add chopped onions, peppercorns, chopped green chilli, coconut and curry leaves. Add salt to taste. Heat oil in a pan for deep frying. Now take a ladle full of batter on your palm and make a hole in the center using your thumb. Now drop the vada in oil and fry under medium flame till golden brown. Follow the similar process for remaining batter and serve hot with coconut chutney.

Thursday, 10 March 2016

Methi Paratha

Methi Paratha is common in our menu, however I never updated this!! So it was in my mind that next time when I prepare it I have to post it without any excuses :).  Many people don't like fenugreek leaves (methi) because of its bitterness. For me it is opposite, because of its bitterness I like it :P. Whenever I get bunches of methi I prepare, aloo-methi sabji and remaining leaves I keep it for parathas. This time it was not exceptional. Though we get methi here ( read Bangalore) almost throughout the year, but during rains the price shots up unbelievably and leaves are rotten. Since the Winter is in, we are getting fresh bunch of methis. Hope you are also getting fresh methi leaves and methi paratha is the easiest way to incorporate it in your menu. Totally Hassle Free :-)..

Methi Paratha

Whole wheat flour (Atta) -  2 cups

Gram Flour (Besan) - 1 cup
Fenugreek leaves - finely chopped, 3 to 4 cups
Asafoetida (Hing) - 1/2 teaspoon
Chilli powder -1 teaspoon
Special Masala (Bhaja Masala) - 2 teaspoon

(It contains Coriander powder - 2 tsp, Cumin Powder - 2 teaspoon, Garam Masala - 1 teaspoon, Pepper Powder - 1 teaspoon, mixed together and roasted in wok for few minutes.)
Ghee- 2 tablespoon

Refined oil for frying


Take all the ingredients (except oil) mix well and knead into a soft dough. Divide the dough into 4 equal portions and roll them circle with a rolling pin. Heat tawa or nonstick pan  and cook each paratha, drizzling little oil, till golden brown spots appear on both the sides. You can also add little ghee along with oil. Serve it with pickle or aloo dum or curry of your choice.

Friday, 4 March 2016

Mangalore Buns / Banana Puris / Leftover Banana Recipe

India has many states and they have different cultures! Once you move from one state to another everything you found to be new and along with that each state has it's specialty on food which you get as a bonus. One of my husband's fried got married last year. He belongs to coastal part of Karnataka. We went Kundapur to attend his marriage. It is a beautiful place and has wide variety of regional cuisines. Chicken Ghee Roast is one of the famous dish of this place, wish to try it soon.

Recently, we have been invited by the newly wed couple. The girl prepared superb dishes and we were bowled out. She started with a famous snack, Mangalore Buns. I ate this for the first time and could not resist myself and finally ask the recipe before leaving their house.  It was in mind for quite sometime but did not getting chance to prepare it. The recipe calls for overripe bananas. Normally whenever I buy bananas there will be one or two overripe at the end. Since I decided to make this, I was fall short for overripe bananas. Then I purposely bought few overripe bananas to try this Mangalore Buns.

Mangalore Buns / Banana Puris / Leftover Banana Recipe


All Purpose Flour/ Maida - 11/2 cup + little more for dusting
Curd - 2 to 3 tablespoon
Overripe Banana - 1 big
Sugar - 6 to 7 tablespoon
Baking Soda - 1/4 teaspoon
Salt to taste
Oil for Deep Frying


1. Take over ripe banana in a blender and a make a smooth puree.
2. Later add curd and sugar and  blend once again.
3. Sieve the flour along with salt and baking soda. Add the blended mixture into it and prepare a smooth dough. Do not add any water. If the dough becomes very stick you can add little more flour in that.
4. Now cover the dough with a damp cloth and keep in room temperature. Allow to rest it for 7 to 8 hours. So if you want to prepare it for breakfast, make the dough previous night.
5. After 7 to 8 hours, knead the dough once again and divide into equal lemon size balls.
6. Take each ball dust with flour and roll out like puri but it has to be thick.
7. Heat oil in a wok and deep fry them until golden and serve hot.

Friday, 19 February 2016

Rava Idli / Idli using Sooji

Did you know semolina or rava or sooji comes from durum wheat? The nutritional value of semolina is high. It contains potassium beneficial for kidney function. As it is a by-product of wheat it is a good source of B complex vitamins. It is also a good source of iron and other minerals like phosphorus, zinc and magnesium.

I love to eat rava in any form because it digests slowly and keep you full for a longer period of time. Normally, I prepare sooji halwa, this time I tried Rava Idli which we mom n daughter both relished. My husband is not a fan of rava, so he avoided it! Even when I was in Goa, I was surprised to see that fish fry were prepared coated with rava which gives an extra crispness to the fish. We Bengalis just deep fry the fish marinated with salt and turmeric so initially it was little different for me but later I was habituated to hear rather eat rava fish fry. In office one of my colleague used bring rava bread fruit fry which was also tasty.
If you have curd and Eno fruit salt at home you can instantly prepare idli. So Rava Idli is an instant version of Idli.

Rava Idli / Idli using Sooji

Ingredients (Serving : 8 nos medium Idli)

Rava/Semolina/Sooji - 1 cup
Thick Yogurt /Curd - 1/3 cup
Carrot - grated, 1/2 cup
Cashew Nuts - 7 to 8 nos, broken into halves
Green Chillies - 2, chopped
Ginger - 1 teaspoon, grated
Curry Leaves - 5 to 6
Urad Dal - 1 teaspoon
Chana Dal - 1 teaspoon
Mustard Seeds - 1/2 teaspoon
Salt to taste
Asafoetida - a pinch
Coriander Leaves - finely chopped, 2 tablespoon
Eno Fruit Salt - 1 sachet
Refined Oil - 1/2 tablespoon for greasing
Ghee - 11/2 tablespoon
Dry Red Chilli - 1
Water - 11/4 cup


1. Heat ghee in a pan and add mustard seeds. Once they start crackling add urad dal,chana dal and saute till they turn into golden colour. Next add dry red chilli and curry leaves.

2. Now add rava or sooji and roast it till golden colour. Stir continuously to avoid burning. It might take 7 to 8 minutes time and then allow to cool it.

3. On the other hand, make a mixture of curd chopped green chillies and ginger.

4. After cooling the rava, add it into the curd mixture and add 11/4 cup of water. Mix it well to avoid lump formation.

5. Now add grated carrot, salt and chopped coriander leaves and mix it. Leave the batter for 15 to 20 minutes.

6. In the mean time, grease the idli plates with oil and put water in the steamer to boil.

7. When your steamer and idli plates are ready add eno fruit salt and stir well for 30 seconds. You can see bubbles on the batter surface. Now pour batter in greased moulds and steam it at least for 15 minutes. Use medium flame.

8. After 15 minutes switch off gas and remove your idliplates from steamer and allow to cool for sometime. take out the idlis and serve with your preferred chutney.