Showing posts with label Fast and easy snacks. Show all posts
Showing posts with label Fast and easy snacks. Show all posts

Friday, August 22, 2014

Butter fruit Sandwich/ Gaucamole spread/Avocado spread

Kids are god's most Deviceful Creation...Without them Tomorrow wouldn't be worth waiting and Yesterday wouldn't be worth remembering .They are the Corner Stone of our Futuristic Future.. These Kids without being aware they practise 'Zen' meaning they live and dwell completely in the present, they know the value of Now and take complete liberty to enjoy each and every moment of life...

Life Indeed Seems Beautiful and Beaming with these tiny tots who are full of Joy .Their Innocence is a Mirror to see god, their honesty is a way to reach god and their ever smiling face is a path to one's heart...We as adults and so called Self-Regulators need to Perceive life through their eyes ,embrace life with a child-like attitude and  should learn to accept the 'Present' with Grace...

To keep these smart kids going we need to provide them enough nutrients and vitamins. My today's post is dedicated to the kids out there who are the hope for our better nation....

Butter Fruit:

1)Avocados like olives are high in mono- unsaturated fatty acids and calories. This helps in lowering LDL or bad cholesterol and increases good cholesterol and also reduces coronary heart diseases as well as stroke.
2)Butter fruit is rich in iron, calcium, magnesium and potassium.
3)Contains high amount of dietary fibres and vitamins such as A,K and E.

Avocado spread/Guacamole spread

1)1 fully ripe avocado
2)1tsp freshly grated garlic
3)1tsp extra virgin olive oil
4)salt as per the taste
5)1tsp red chilly flakes
6)oregano and Basil 1tsp each
7)3Tsps finely chopped onion, tomato and capsicum
8) 1/2 lemon
9) 2Tpsn  black olives(optional)
10)Brown Bread slices 4 to 5
11)1tsp coriander leaves

1)Scoop out the pulp(discard the seed),add all the above ingredient and give it a nice mix
2)Add salt and herbs and mix well
3)finally add dash of lime and keep aside. Avocado spread is ready.
4)Heat the tava ,place brown bread by adding little butter or olive oil.
5)switch off the flame when bread is nicely toasted on both sides.
6)Make a sandwich by spreading the avocado mixture in the middle and enjoy with a cup of piping hot masala chai as snack as well as breakfast....

Enjoy this delicious sandwich for breakfast or as an evening snack... This will also serve as delicious Dip for corn tositos...

Tuesday, December 24, 2013

Soya Chunks and Poha Cutlet

Silence is Golden,try telling this to an Orator a Public Speaker who loves to Deliver Speech and gabbles a lot will give one Hard stare at you.Similarly try to Explain a Diet Plan to an Epicure who loves to Experiment Different Cuisines and always at the Quest to Satisfy his Palate will throw a Nasty look.. Many of us are dubious about the different professions but These Veterans love their job In spite of all the odds likewise an House wife who loves her Job though her role is considered as one the least praiseworthy Jobs..... This post is a tribute all the Housewives out there who work Round-The-Clock in order to please their family... 

My Today's pick is very Unique, Delicious and Healthy to the core... 

The star Ingredient of my recipe is Soya Chunks..The Word Soya itself is capable of making many heads turn because of its exceptional nutritional quality..It is also called as 'Vegetarian Meat'...It is prepared from Defatted Soya Flour by extrusion cooking. At the time of preparation it undergoes structural changes and forms a fiber like network..It is widely used in many curries and in Manchurians because it absorbs all the flavors as the soya chunks has got no taste of its own....Rich source of Protien and Fiber....

Soya Chunks and Poha Cutlet

1)1 cup soya chunks 
2)1 cup thin poha(Paper poha)
3)2 Tbsp vegetable oil or any cooking oil 
4)2 small boiled potatoes 
5)1tsp kasoori methi (dried methi leaves)
6)1 Tbsp green chillies cut into small pieces 
7)1 tsp sugar 
8)1/2 cup onion cut into small pieces 
9)1 Tbsp cornflour 
10)1 tsp Cumin seeds 
11)1 Tbsp ginger garlic paste 
12) coriander leaves for garnishing
13)1 tsp garam masala
14) 1 tsp coriander and cumin powder 

1)Take a wok and add 1 Tbsp of oil,add cumin seeds,ginger garlic paste and green chillies when the oil gets warm.
 2)fry till the raw smell of ginger garlic vanishes,add onion and fry the color of the onion changes.
 3)Keep water boiling in a small container and add the soya chunks,keep it for 2 to 3 minutes the soya chunks absorbs the water...Squeeze the excess water and keep aside.
 4)Add boiled and mashed potatoes,soya chunks and all the dry ingredients including poha and sautee for 5 minutes.Finally add coriander leaves and a spoonful of cornflour powder and make patties of desired shape..
5)Shallow fry these patties until both the sides turns to golden yellow color and serve hot with and of the favorite sauces..

Wednesday, February 6, 2013

Bhindi Fry

At Dusk, little over two months ago when I was sitting beside the window of my balcony with a cup of tea,while I was about to take my next sip heard a brief shout of a familiar vegetable by a street vendor at the far end of the road... A big overdose of my ego convinced me that it was Okra or Ladies Finger  which I heard.... I rambled across the street to grab the Vegetable by  Making an guesstimate of all the delicious recipes I could prepare out of it... I could not trace the man I was searching for and came home with a heavy heart and saw my Husband standing at the door with a  carry bag...My joy knew no bounds when I saw Okra's peeking through the bag and smiling at me....  

Among many relishing recipes I decided to prepare 'Bhindi fry' or 'Okra fry'...

Okra is probably one of the widely loved vegetable,along with many nutritional benefits it also bestows many medicinal values...

Bhindi Fry (Okra Fry)is an easy to make tasty dish.The crispiness and the perfect seasoning makes it as one of the Idyllic Side dishes...   

1)8 to 10 okra/bhindi/ladies finger
2)2 Tbsp Besan/Chickpeas Flour
3)pinch of Turmeric powder
4)Pinch of Asafoetida/Hing
5)1 tsp Red chilly powder
6)1 tsp Garam masala
7)2 to 3 Tbsp vegetable oil or any cooking oil
8)salt as per the taste

1)Wash, wipe and slit the ladies finger into length wise 
2)Mix all the dry ingredients and add 2 to 3 spoons of water make a thick paste
3)Stuff all the okra's with this masala paste 
4)Keep small frying pan on heat and add oil.
5)when the oil is warm enough add the stuffed okra's and shallow fry until both sides turns crisp...

Crispy Okra or Bhindi Fry is ready,serve hot as a side dish...   

Tuesday, June 5, 2012

Sweet Paddu or Sihi Guliappa

Time was  when Time was on My Side and I thought Blogging was Just a Matter Of Time...Now Time has Veered So much that the Thought of Blogging Seems like a  Million Miles Away,coz  My Little One takes up Waaaaay too much of my time ....

So Time is the Thing that all of us Strive to Find and No body gets their "Mee-Time" so easily...You gotta dig your own Time in order to Pursuit your Dream Hobby...

Until Sometimes The image of my  Baby slumbering on the clouds seemed so unreal ...
Believe me folks not Blogging was not easy for me, Immobility was killing me, but my Journey of wading through all the  sleepless chaos and the huzzle  for this tiny little precious thing was so worth it......

Now lets focus on Today's Recipe...Sihi Paddu or Sweet Guliappa

Paddu or Guliappa is a very popular Staple  South Indian Breakfast... Whenever you Crib about having 'Dosa Again' you can make Dosa in a Different Shape with a different Taste and Texture...... It comes in many Flavors - Sweet,Spicy,Masala or the Regular one which is prepared using the Dosa Batter......It is Cooked in a Special Vessel Which has a Depression to pour the Batter in.....Paddu are best Savored hot and crisp  right out of the pan with some Spicy Chutney...A Whole Bunch of Thanks to My  Mother-In-Law for Imparting such a Tasty Recipe  to me.......

1)3 cups white rice soaked atleast for 4 to 5 hours
2)1 cup poha soaked along with rice
3)1 cup grated coconut
4)2 Tbsp Fenugreek/Menthi  Seeds soaked along with rice
5)1 1/2 cup Jaggery(Adjust according to your preference)
6)Salt as per the taste
7)Pinch of Cardamom powder
8)2 Tbsp Ghee or Vegetable oil

1)Blend all the above Ingredients into a fine paste(batter should not be too thin) and keep aside at least for 3 to 4 hours..Consistency of the batter should be of dosa batter.
2)keep paddu tava on a medium flame and grease the well shaped tava with some ghee or vegetable oil..Pour the batter until 3/4 th of the well and cover the lid..Flip it on the other side and add little ghee or oil all over it...Cook until it becomes Crisp and Brown...

     Serve immediately with ghee and chutney powder or Chutney

Thursday, October 21, 2010

Puffed Rice Poha/Upma - Mandakki Usli

 I was Gazing at the Window and got the glimpse of Spectacular Sunset  that was about to happen.Instead of Focusing on the sun I decided to capture  the beautiful golden yellow color.

Today's Weather gave the Impression that it is Perfect, and is going to stay like that for a while..To Enjoy this further my Husband and myself decided to take an Evening stroll.Cool Wind welcomed us with a slight Nudge and suddenly my husband decelerated his walking speed and was Baffled at the thing that just happened....I came to my senses and in my defense I started blaming  at the street food,and the aroma which Magnetized me and  slowly carried across the street with out even looking at the Signal...Before I get one more Snack Attack we decided to walk back..

The aroma which made me forget all the traffic rules kept wafting in my head.Hence determined to make a spicy  dish as that  of the street food but with a healthy tag...Just for the records, the epicure at my home(My hubby) gave a Thumps-up and declared it as an 'Healthy Snack'. 

The Combination of the Spices and the lightness of the Puffed rice makes this dish a perfect choice for the Breakfast as well as  the snack.

Puffed Rice:

Its  a type of puffed grain made from rice,usually made by heating rice kernels under high pressure in the presence of steam.

1)4to5 cups puffed rice
2)3to4 green chillies split in half
3)1 onion chopped finely
4)1 tsp turmeric/haldi
5)2to3 tsp sugar
6)salt as per the taste
7)2to3 Tbsp Dalia Split(Hurkadle,Puttani)
8)2 Tbsp vegetable oil
9)1tsp mustard seeds
10)1tsp Jeera/Cumin seeds
11)curry leaves and cilantro/coriander leaves for garnishing
12)1/2 lemon

1)soak the puffed rice in the water for about 2 minutes
2)Squeeze out the water and keep the soaked puffed rice aside(Make sure it doesn't soak much water)
3)Make a fine powder of Dalia Split and keep aside
4)Take oil in a Kadai,when the oil gets warm add mustard seeds,jeera.
5)After the spluttering  stops add green chillies,curry leaves and chopped onion
6)Saute for about 5 minutes until onion becomes tender and turns light brown(Small amount of salt can make onions cook fast)
7)Add a pinch of turmeric,sugar and required amount of salt and saute for a minute
8)Add puffed rice(make sure there is no water) cilantro/coriander leaves and mix well
9)Add 2 to 3 Tbsp Dalia powder , sprinkle the lemon juice and cut the flame to off.

Mandakki Usli/Puffed Rice Poha is ready,Serve hot with a masala chai or a steamy hot coffee

1)After soaking the quantity of the puffed rice reduces drastically hence estimate the correct proportion for breakfast or for snack.
2)Adding Dalia split powder helps in bringing all the ingredients together
3)Mandakki Usli or Puffed rice poha should be eaten instantly as it gets soggy if kept for a longer time.
4)Mandakki Usli and Mirchi Bajji(spicy green pepper fritters) makes an ultimate combo..Try both the dishes together to get the maximum delight.  

Tuesday, February 16, 2010


I Guess I wouldn't be Overstating  If I say 'Chats' are the Best Snack found On Earth,which is Loaded with lots of ChatPatta and Masti..This is one such Snack which has Abided by me  since my Childhood and also has the capacity to Drivel  me in the Middle of the night...I am sure Everyone has a Fond Memory Associated with this street Side Snack during their Growing Up years...I remember during my college days I had bookmarked a Shop and used to save up all my pocket money to flock in to that shop which used to serve the Best Chat  Till date.... 

Bhel-Puri is a snack made from Puffed Rice,some veggies and spices.Tangy and Spicy Chutneys Helps in making  it a 'Savoury Dish'.

1)2 to 3 cups Puffed Rice/kadle Puri(depending upon the quantity)
2)1 cup chopped Onion
3)1 cup chopped Tomato
4)1/2 cup grated Carrot
5)1 Tbsp Sweet Chutney(Tamarind and dates chutney)
6)2 to 3 tsp Spicy Chutney(Mint and Coriander Chutney)
7)2 tsp Chat masala
8)Pinch of Black salt
9)1/2 cup roasted peanuts
10)Handful of Chips/papadi(preferably Pita Chips)
11)Sev for garnishing
12)Cilantro/Coriander for garnishing

Ingredients for Sweet Chutney:
1)1 cup dates and few Figs(optional) soaked in water
2)1/2 lemon size tamarind soaked in water
3)1 tsp Cumin/Coriander Powder
4)1 tsp Chat masala
5)Pinch of Black Salt
6)2 to 3 Tbsp Brown sugar/Jaggery

Ingredients for Spicy Chutney:
1)1 bunch of Cilantro/Coriander 
2)1/2 bunch of Mint/Pudina
3)4 to 5 Green chillies(depending upon the taste)
4)Lemon juice
5)2 tsp Cumin Coriander Powder
6)1 tsp Chat Masala
7)Black salt
8)2 garlic cloves

Method:sweet Chutney
1)Take Dates,Figs,Tamarind,Brown Sugar/Jaggery and get to a boil(water used for soaking should be added) and allow it to cool for a while
2)Blend all the ingredients together by adding black salt,chat masala and cumin coriander powder in to fine paste(paste should be thick)
3)Sweet Chutney is ready and can be preserved in an air tight container
                         Tamarind and Sweet Chutney

Method:Spicy Chutney
1)Wash coriander/cilantro and mint thoroughly and blend along with green chillies,black salt,garlic,cumin-coriander powder,chat masala in to a fine paste by adding very little water.
2)Lime  juice should be added while blending.
3)Spicy chutney is ready,can be preserved for longer days in an air tight container
                       Mint and Coriander Spicy Chutney

1)Take Puffed rice in a big bowl,add finely chopped onion,tomato,carrot,roasted peanuts,chips,salt,sweet and spicy chutneys.Give it a nice mix
2)Finally garnish with cilantro and Sev on top.
3)Bhel Puri  is ready and serve instantly..

                      Chatpata Bhel-Puri is Ready!!

  Bhel Puri is ready Enjoy with  Masala Chai or  Steamy Cup of Hot Coffee

Wednesday, January 27, 2010

Veg Puffs(Bakery Style)

I am Back With Yet another  Excuse to have this Delicious  Tea-Time Snack...My Reasoning goes all the way back to my school days,where in  I used to enjoy this snack with my Closest Buddy..
When ever my Father used to get me this snack,I Remember my  Crazy Habit of saving good things for last,I know it sounds Offal but the thought of Nicer Things waiting for me last gave comfort to my soul...
May be its not possible to bring back my old days,but its evidently possible to Re-create the same magic  at home and enjoy with my Husband and Friends..

Ingredients For Filling:
1) Puff/Pastry sheets (see the photo below)
2)1 cup finely chopped capsicum/Bell Pepper
3)1/2 cup pees(fresh or frozen)
4)1 cup finely chopped tomato
5)1 cup finely chopped onion/Spring Onion
6)1 Tbsp cumin-coriander powder
7)2 tsp mango powder
8)1 tsp Haldi/Turmeric
9)3 tsp Garam Masala
10)1 tsp red chilly powder
11)1 tsp sugar
12)Cilantro/Coriander leaves for garnishing
13)salt as per the taste
14)2 Tbsp oil
15)1 tsp Jeera/cumin and mustard seeds
16)1 tsp Garlic Powder(optional)

To Make Puffs:
1 Puff Pastry Sheet(Available in any US grocery /Indian Store)

Method:For Filling
1)Take oil in a kadai,add mustard and cumin seeds when the oil gets warm
2)When it splutters add onions,garlic powder,and Haldi/Turmeric,fry until the onion turns slightly golden brown in color(By adding little salt)
3)Add pees,tomato,capsicum and fry for 5 to 10 minutes
4)Add cumin-coriander powder,mango powder,garam masala,red chilly powder,salt and spoon of sugar
5)Fry until all the veggies are equally seasoned.
6)Garnish with cilantro and cut the flame to off when the sabji becomes dry (make sure the water from the veggies are dried completely)

               Mixed Veggie Filling is ready

Mixed Veggie Filling Makes a Nice Combo With Roti's and Chapathi's!!

To Make Puffs:
1)Take out the puff pastry sheets from the freezer and allow to come to the room temperature.
2)Cut the sheets into 6 equal portion and fill the sabji (Make sure the filling is not too much)
3)Carefully fold the sheet and seal the three sides (Fork can be used to seal),place this on a baking pan leaving equal space between one another

4)Pre heat the Conventional oven for about 400 deg and place this puffs in the oven for about 30 to 35 minutes(Time may Vary)

5) Each Puff starts rising and color starts changing to light golden brown.
6)Switch off the flame when Puffs are done

Delicious Tea-Time Snack are ready,serve Hot!!!
               Serve with Tomato Ketchup or Tamarind Chutney!!!        

1) Puffs will not rise or puff up if it is sealed tightly after the  fillings are done
2)One Puff pastry box contains two puff sheets,one puff sheet makes six puffs..
3)Fillings can be varied according to the individual taste buds.
4)Tastes best if served fresh from the oven

Wednesday, January 13, 2010

Methi /water Cress Dosa(Menthe soppina Dosa)

Once I Stumbled on to One of the Epicure's Axiom Which Says ,'Coconut along with Some Spices Plus a Mangalorean Mind Can Create  Magic In the Kitchen'..Every day When I step into the Kitchen I Try to Revive this Statement before Flinging in to Action...My today's Pick is Spicy yet simple,Tasty yet Healthy...I declared it as one of my Favorites Dosa's many Moons Ago and I Bet you just cannot have one....

Since Green veggies Possess High amount of Nutritional value, I decided to Incorporate these veggies in one my favorite Dosas and ended up adding more Vigor to the dish...   

For Masala
1)1 cup Freshly Grated Coconut
2)2 Tbsp Coriander Seeds
3)1 Tbsp Jeera/Cumin Seeds
4)1tsp Methi/Fenugreek Seeds
5)Pinch Hing and Haldi
6)5 to 6  Dry red chillies(Depending upon the taste)
7)1 Tbsp Brown Sugar
8)1/2 Lemon Size Tamarind
9)Salt as per taste
10)2 tsp vegetable oil
11)Whole bunch of methi/water cress leaves or palak(Any green veggies of your choice)

For Dosa Batter:
1)2 Cups Dosa Rice/Extra long Enriched Rice
2)1 Tbsp Poha

1)Soak rice and poha for about 6 to 8 hours
2)Blend the soaked rice using water(Make a fine paste)
3)Take Oil in a small pan,add coriander seeds,cumin/jeera seeds,methi,red chillies and fry for 3 to 5 minutes
4)Add freshly grated coconut,haldi,hing and fry for 2 to 3 minutes until the raw smell vanishes
5)Blend this masala into a fine paste by  adding tamarind(Soaked in warm water) and little water(If needed)
6)Mix this masala paste in to the batter, add finely chopped methi leaves,salt,brown sugar as per the  taste and whisk throughly
7)Dosa Can be made Instantly
8)Preheat Skillet and pour a ladle full of   batter,sprinkle some oil and cover the lid
9)Let it bake until the bottom turns lightly brown in color
10)Flip it and let it bake for 2 minutes

                                   Methi Dosa is Ready !!

                          Serve hot with butter on top.

Tip:1)Dosa Batter should be slightly thinner than Idli batter..
       2)Any Green veggies can be replaced with methi/Water cress or any combinations of green veggies enhances the taste...
      3)The best Way to enjoy this dosa is with Butter and Jaggery Mixed together ...
      4)This is an Excellent way to get the full servings of Green Veggies to the body...

Sunday, January 3, 2010

Chinese Noodles/Pad Thai

I Remember Longing for Chinese-Food Ever Since My School Days... Those Days,It was one of the Popular Fast-Food Which had Just Started Blooming across the City....Since Noodles belong to Chinese Cuisine,I assumed that it was  Confined only to Restaurants,but Indian Cuisine being the Mixed-Bag of all Cuisines has made it Possible to Relish any thing Under Our Sleeve with a Seal of Healthiness.Kids and teenagers love noodles, and this a healthy and quick way to get some veggies into the body.

Noodles are  Ribbon like Narrow Strips of dried dough usually made of wheat flour,spice extracts and water...
Here goes my  Husband's Version of Chinese Noodles in my Words...

Ingredients:1)1 packet Chinese Noodles (I have used Ching's noodles here)
2)1 cup chopped capsicum/bell pepper
3)1 cup carrot
4)1 cup beans
5)1 cup onion and tender sprouts(optional)
6)3 to 4 cloves of garlic, ginger
7)1 Tbsp Soy sauce
8)1 Tbsp Tomato ketchup,hot sauce(optional)  
9)1 Tbsp  Soy sacuce,red chilli sauce or you can even use All In One Sauce(Ching's secret sauce) 
10)2 to 3 slit green chillies
11)2 Tbsp olive or vegetable oil
12)Salt as per taste

1)Keep the water to boil in a big pan
2)When water gets to a boil add noodles and cover the lid for about 8 to 10 minutes until the noodles are almost cooked. keep checking noodle threads to make sure that it is not overcooked.
3)Drain the hot water , wash it with cold water and spread the noodles on the plate and add 2 to 3 tsp oil(this makes noodles non sticky)
4)Add oil in  a wok,when it gets to warm add finely chopped ginger,garlic,chillies,salt and fry for just 2 mins
5)  Add vegetables starting from the hardest ( carrots,beans,onions,capsicum) on a high flame.
6)Toss in all sauces  one after the other and keep frying(check the seasoning at this stage)
7) Finally add noodles and give it a nice mix
Tips: 1)Chinese dish should always be done on high flame
2)Add Tomato Ketchup to enhance its flavor and taste. 
3)Do you like 'Pad Thai'? crush some roasted peanuts in mixer and drizzle it over the noodle to give it a Thai touch!!!
                       Chinese Noodles is ready to serve. 

Thursday, December 31, 2009

Garlic Toast

'A New Year is Unfolding,like a Blossom With Petals Curled Tightly, Concealing The Beauty Within'...

One More year Awaits us to Create some Magic,Righting the Wrong's,making Resolutions, Rejoicing Every Moment,Cherishing the Old Memories,Freezing the Happy Times,Letting-Go the Bad One's and Finally Thanking Almighty for Every Single Thing.....

This is my Last Post of this Year and I Hereby take a Privilege to Wish All my Dear Friends A very Happy New Year,Your  Encouraging &Cheering Words are the Strength which will Keep me Moving Ahead in this  New   Blogging Era....  

The Recipe I Choose to Post Today for the New Year's Eve is Garlic Toast...No wonder many of us Drool Over the Store-Brought Garlic bread and Toasts because of its Cheesy,Creamy and a Garlicky Touch... We can very well Create the Same at home, in which we will have a Control over the Creaminess and is opted as a good choice on the Health's Point Of View...This is a Quick & a Easy Snack which Demands Less Ingredients & Time....

1)5 to 6 whole white bread slices
2)2 to 3 garlic cloves
3)1 Tbsp butter
4)2 Tbsp Olive/cooking oil
5)1 tsp pepper
6)1 tsp chat masala
7)Salt as per taste
9)Sesame seeds

1)Cut the bread slices in to desired shape
2)Take butter,olive oil,freshly chopped garlic,salt,chat masala and pepper in a bowl and give it a nice mix.
3)Microwave this butter mixture for about 1 to 2 minute(just heat the butter mixture in a small pan until the aroma from garlic oozes out)
4)Preheat the oven for about 10 minutes on 350 deg or preheat the skillet/Pan on medium flame.
5)Smear this mixture on the bread,add  chopped cilantro or dill and drizzle some sesame seeds on top and place in the Oven or Skillet/Pan.
6)Take out the garlic toast after it becomes crispy(It takes around 10 to 15 minutes on oven,and in skillet/pan keep flipping until both the sides become crispy and golden brown in color)
         Crispy Garlic Toast is ready,Enjoy with Coffee or Tea

Monday, December 21, 2009


Celebrations are Incomplete without Food..Poori's are one such Rich Food which are Reserved Exclusively for a Special Occasion or a Ceremony...
Its a Deep-Fried  Indian Bread, used to Scoop-Up Curries, Veggies and Sometimes with many of the Chosen Desserts & hence making it more Richer & Tastier...   
There are some Umpteen Number of Combinations in which These Poori's can be Enjoyed with...

1)2 cups of wheat flour
2)2 tsp oil
3)1 tsp sugar
4)salt as per taste
5)Water to make a dough 

1)Take wheat flour in a bowl,add oil,salt,sugar and mix it well
2)Make a Pliable Dough by using the water(Generally 3 cups of wheat flour takes 1 cup of water to make it flexible) 
3)Knead well to get the correct pliable consistency& Cover the dough with moist piece of cloth/paper towel(keep it aside for at least half an hour)
4)keep oil in Wok to heat up in medium flame
5)Make a small balls of dough(desired size according to your liking)
6)Roll the dough using a rolling pin to form a circular disk(dry wheat flour should be used to make it non sticky)
7)Dust off the flour and release them slowly in a wok(Make sure the oil is hot enough)
8)Flip both the sides until it puffs and cooks(Cook in a medium heat)
9)Repeat the same procedure on the remaining disks
10)switch off the flame when all the poori's are ready
               Crispy Poori's are ready to serve

serve it with any of the below side dish

1)Adding little sugar makes poori crispy
2)Poori's should not be rolled too thin nor too thick,slight difference in the thickness  makes poori Non-Puffier
3)Oil should be kept at the right temperature(on Medium flame).Due to the slight variation in the temperature,poori's may get scorched or end up as  messy& greasy  by soaking oil.  
4) Use Olive oil/any low cholesterol oil as a healthier option.

Wednesday, December 16, 2009

Bread Upma

As a Matter-of-Fact  Bread is one of the Versatile and a Staple Food In many Countries...Bread Upma  is one of the Courteous Recipe's of My Husband.A Simple-Dish which Comes very Handy on any Occasion, which Serves both as Quick Breakfast and as a Snack... Bread Upma Is a Delicious Recipe to Fritter-Away the old stock of Bread from your Pantry... 

1)6 to 7 slices of white bread 
2)1 finely chopped onion
3)2 to 3 green chillies
4) Chopped Spring onions for garnishing
5)Cilantro/coriander leaves for garnishing
6)1 Tbsp oil
7)1tsp Urad daal
8)1tsp mustard seeds
9)Pinch of Haldi
10)Curry leaves
11)1tsp sugar
12)Lemon Juice
13)Salt as per taste 

1)Cut/dice the bread into small rectangular pieces.
2)Add oil in a Kadai,when the oil is warm enough add mustard seeds,urad daal
3)When the mustard starts Spluttering,add curry leaves,chopped onions and fry until the sides  of the onion turns into golden brown in color
4)Add green chillies,haldi,sugar and salt(check the seasoning)
5)Add bread cubes and mix all the ingredients(on a medium flame)
6)Switch off the flame and add lime juice,cilantro,spring onions(give it a nice mix)  

Bread Upma Is ready ,serve  with a hot cup of coffee or a Masala chai

Tip:1)Same Recipe can be tried by substituting bread with Puffed rice(Kadle Puri) or Parched rice(Avalakki) with the only difference that both puffed and parched  rice's should be soaked in water before going on the flame..
2) To make it  a snack just spread some sev on the top before serving.

Saturday, November 28, 2009

Goli baje or Mangalore Bajji

Goli baje(Mangalore Special)

Golibaje Reminds me of my native place ' Mangalore',The chief port City,which Gratifies Us from its 'Serenity & Greenery' and Promises us some Unique Urbanity and a   Flavorsome Food... Its a perfect Get-away  from the Hustle-Bustle world of Concrete Jungle...Its not possible to Pen Down all the pleasant memories Associated with this City,but this Simple delicious Golibaje summarizes the  entire Coastal Feeling..These Good-Tasting Golibaje's are the integral part of any Carnivals, Restaurants,and Celebrations in Dakshina kannada.... 

1)2 cups Maida
2)Thick Sour Curds 1/2 Cup
3)Finely Chopped Ginger
4)Cut Coconut Pieces
5)Chopped green chillies
6)1 Tbsp Sugar
7)Baking soda(a Pinch)
8)curry leaves
9)1 tsp jeera/cumin seeds
 10)Oil for frying
11)Salt as per taste

1)Take 2 cups maida in a bowl,add chilies,ginger,coconut pieces,jeera/cumin seeds,sugar,soda,salt.Finely mix all the ingredients
2)Make a thick batter using curds.(the batter should be slightly thicker that the Idli Batter) 
3)Add 1 tsp oil and keep it for 2 to 3 hours.(Cover the lid to retain the moisture)
4)Take oil in a Wok or kadai and keep it in a medium flame (until the oil becomes hot enough to fry)
5)Take a Dollop of this batter and slowly place it in the oil (one by one)
6)Keep Flipping until the outer layer becomes Crispy and changes to golden brown in color.
7)Cut the flame to off when all the Golibaje's are ready.
8)Golibaje's can be served with any coconut chutney 
Tip:1)Golibaje's should be served hot to reap its taste
        2)The batter should be of the correct consistency failing which Golibaje will become very hard (if batter is too thick) ; it can become very soggy and oily if the batter is too thin. 

             Delicious Crispy Golibaje's are ready to serve with hot Coffee.

Thursday, November 26, 2009

Rava Dosa!!!

Crispy Onion Rava Dosa!!

I grew Up watching My Mom's Potentiality in Creating the new dishes and Divinely Delivering the Existing ones,I always admire her Flair and was Fortunate Enough in Picking up Some of her 'Tips and Tricks' along the way..My Mom's Version of Rava Dosa upholds the above Sentence.

Rava Dosa!!
Why Dosa's are so Popular and Allured in every South Indian Home??Because of the Varieties it Offers and the Delighting Taste it gives..Though many of the Dosa Varieties Demands a Prior Preparation and Accurate measurements,but I am sure the result just won't make our labor go in Vain....  Rava Dosa is an Exception to all these..It is one of the Easiest and Instant Dosa.....

1)2 Cups medium Rava
2)2 Cups Rice flour
3)3 green chillies(finely chopped)
4)1 Onion finely chopped
5)2 tsp Cumin/jeera seeds
6)1 tsp Turmeric/Haldi
7)6 cups water(keep aside some more water) as rava soaks up and settles at the bottom)
8)Cilantro/coriander  finely chopped
9) salt as per taste

1)Add rava,rice flour,finely chopped onion,Cumin/jeera,chillies,turmeric,salt,cilantro/coriander  in a bowl
2)Add 6 Cups of water and whisk throughly(Rava has a tendency to soak  water and gets settled in the bottom) 
3)keep the batter aside (for about15 to 20 minutes)
4) Mix thoroughly so that water and dough becomes a homogeneous mixture and then Take Ladle full of batter( or  a small bowl) and spread it on the preheated Skillet/tava starting from the sides and finishing off in the middle as rava dosa cannot be done in the way ordinary dosas are done.
5)A net like texture should be formed,try to retain the holes as it helps in making dosa crispy. 
6)Drizzle oil by pouring little in the holes created by batter and bake  it in medium heat until the dosa is  crispy(no need to cover the lid while making the dosa)
7)Switch off the flame when dosas are done.
8) serve with any choice of chutney/sambar.

                          Crispy Onion Rava Dosa is Ready to serve!!
1)Rava has a tendency to soak water and may get settled in the bottom,so keep whisking and adding little water will help..
2)The Batter should be very thin(like a neeru dosa batter) 
3) It takes a little time to make the dosa crispy, but the taste is worth it.

Sunday, November 8, 2009

Dill Pakoda(Sabsige soppina pakoda)!!!

Snacking Regularly or in between the meals are often considered as 'Unhealthy' but as we all know 'Every Rule as an Exception'....It is acceptable on Festivals,Special Occasions or any Celebration where the Focus is on the Food ..

Dill Pakodas[sabsige soppina Pakoda]

These Spicy Fritters are the Prefect Enticer in the Appetizer category..They are  Alluring when clubbed with a cup of steamy hot coffee or a masala chai  and  is a good Companion on a Gloomy Day when its raining.
Pakodas are must and should on the Buffet Table of any Feast..In  my opinion,Do we really need a reason to have this Delicious Pakodas which smells Heavenly and Freshly from the Wok??


Dill is a short lived perennial herb with slender stems and alternate,finely divided, softly delicate leaves.Fresh and dried Dill leaves are used as 'Herb'.The leaves are aromatic are used to flavor many food.

Dill is said to be best when used  fresh,as it loses it flavor rapidly if dried ,however freze-dried Dill leaves preserves its flavor relatively well for few months...It is traditionally used as a spice which soothes the stomach after meals....Origination is believed to be from Eastern Europe...

1)1 Cup of freshly chopped Dill Leaves
2)1 Big onion which is diced into half-inch(finger sized)
3)2tsp cumin/Jeera
4)1tsp black Pepper powder
5)2tsp Garlic powder(optional)
6)1/2tsp baking soda
7)1tsp Turmeric/Haldi
8)1/2 tsp Hing/Asfoeteda
9)2tsp red chilly powder
10)1cup Bessan flour
11)2Tbsp Rice flour
12)1Tbsp Small Rava
13) Vegetable Oil to fry Pakodas
14)Salt as per taste

1)Mix 1 cup Finely chopped Dill with Diced Onions
2)Add turmeric powder,hing,jeera/cumin seeds,red chilly powder,pepper,garlic powder,salt and baking powder
3)Give it a nice mix and leave it for a while until water from the onions oozes out
4) Set the  oil to medium flame in big Wok or in a kadai
5)Add all the flours and mix it with a very little water(generally the water from the onion is enough,adjust the batter to get a required consistency)
6)The batter should be thick.
7)Add 3 tsp of hot oil(adding oil makes Pakodas crispy and absorbs less oil)
8)Drop the onion dumplings when the oil is hot
9)Fry Until it the pakodas turns into golden brown in color.
10)Cut the Flame to Off when the Pakodas are done

 Crispy Dill Pakodas are ready,Serve it with a Coffee or a Masala Chai

1)Make sure the oil is hot enough other wise you will end up with a gloppy and a saggy pakodas
2)never Turn Off the flame when the pakodas are still in kadai( soak up all oil)
3)make sure the kids and pets are not near the vicinity of hot oil.
4)The same recipe without dill serves for  Onion Pakodas.

Nutritional Benefits of Dill:
1)It is good source of Calcium,Iron and manganese
2)It is a spice used as Stomach Soother and Insomnia Reliever 
3)Its an Antibacterial spice
4)Contains a good amount of dietary fibres
5)It protects against free radicals and carcinogens
6)It contains two unique types of healing components.