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Wednesday, November 25, 2015

Biyyapu Rotte (Rice Roti)


Rice flour - 2 cups
Water-  1 to 1 1/2 cup
Cumin seeds- 1 tsp

  1. Bring water to boil.
  2. Mix flour,salt and cumin seeds with hot water and set it aside for 5 mins.
  3. Make balls out of the dough.  Dip your fingers in the oil and roll the balls into circles on the plastic sheet.
  4. Heat tawa and fry roti on both sides with oil. 
  5. It tastes great with onion chutney or any gravy curry.

Friday, November 13, 2015


I learnt this recipe from my sister-in-law. She adds more veggies and spices. I kept it simple because my daughter is very particular about certain veggies. This is light yet filling. This is very nutritious, easy to digest and gluten free.


Rice- 1 cup
Moong dal- 1/2 cup
Vegetables- Carrots, Onions, Tomatoes and potatoes
Cumin seeds-1/2 tsp
Red chilli powder-1 tsp
Coriander seeds powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Ginger powder- 1/2tsp


1. Soak rice and moong dal in water for 1 hour and then drain.
2. In a pressure cooker, heat some oil and add cumin seeds. When they splutter add vegetables and fry along with turmeric powder and ginger powder.
3. Once the vegetables are little soft add rice and moong dal. Add red chilli powder, salt and corainder powder and fry.
4. Add 2 cups of water and pressure cook. Once it is done the rice and dal should be mushy.
5. Serve it by drizzling some ghee on top of it. You can eat it plain or with yoghurt.

Idli Upma

This was one of my favorite after school snack.  


Leftover idlis-3
Onion- 1 small one
Green chillies-2
Red chilli powder-1/2tsp
For tempering- mustard seeds, cumin seeds, red chillies, urad dal and channa dal


1. Take left over idlis and crumble them into small pieces with your hands.
2. Heat oil and add all the tempering ingredients and let them splutter.
3. Fry onions and green chillies. Once they are fried add idli, salt and red chilli powder and fry till the raw flavor is lost.
4. This can be eaten as it is or you can eat with coconut chutney.

Thursday, November 12, 2015

Semiya Payasam


Semiya- 1 cup
Milk- 2 1/2 cups
Sugar- 1 cup
Cashews- 10
Ghee- 1 tbsp
Cardamom powder-1/2 tsp


  1. Boil milk in a heavy bottom pan. 
  2. When the milk starts boiling add semiya and cook till semiya becomes soft. Keep stirring so the milk won't burn.
  3. Add sugar and cardamom and boil a little longer till all the sugar melts.
  4. In a pan heat ghee fry cashews. Then add these cashews to the payasam and serve.

Monday, November 9, 2015

Ragi dosa

Ragi dosa is an instant healthy breakfast. It is high in fibre, calcium and Iron. I got the recipe from a friend and tried it in the weekend. Dosas came out so crunchy and yummy that my picky 6 year old ate them without complaining. 

Ragi flour- 1 cup
Rice flour- 2 or 3 tbsp
Cumin seeds-1tsp
Buttermilk- 1 cup
Water-1 cup if needed
Optional- onions,chillies and corainder leaves


1. Mix ragi flour, rice flour, salt and cumin seeds with buttermilk and/or water into a thin consistency ( just like how you mix for Rava Dosa)
2. Heat the tawa and pour the batter and spread it by tilting the pan (just like how we do for rava dosa).
3. Drizzle some oil and cook on both sides.
4. Serve with chutney or podi of your choice.

  • If you like to spice it up, add choppd onions, chillies and coriander leaves to the batter.
  • Instead of rice flour you can also grind urad dal and add it to the batter. My aunty generally takes a little bit of urad dal batter while grinding idli and mixes it with Ragi flour and makes dosas. But when you do that you need to ferment batter for couple of hours.

Wednesday, October 28, 2015

Masala pappad

I ate these in one of the restaurants in Banglore and fell in love with them. Thanks to my sister-in-law for introducing me to this.


Onion- 1 medium size
Tomato-1 medium size
Red chilli powder-1/2 tsp
Chaat masala-1 tsp
Lemon juice- 1tsp

  1. Microwave the pappads. I used small urad dal pappads. But you can use any variety.
  2. Chop all the veggies finely and take them in a bowl. Add salt, red chilli powder, chaat masala and mix well.
  3. Put pappads in a plate and top them with the onion mixture. Sprinkle some lemon juice and serve immediately otherwise pappad will become soggy.

Thursday, October 22, 2015

Dasara menu

Gulab jamoon, poori-Aloo,Pulihora and daddojanam

Wednesday, October 7, 2015

Ragi sankati (millet rice)

Ragi or Millet is a staple diet in so many villages in south India. This is very healthy and filling. Ragi is rich in Fiber, calcium, protein,iron and other minerals. Ragi helps in cooling the body, controls diabetes, lowers cholestrol levels and also helps in weight loss. My grandma introduced this recipe to me and I have become a fan of this since then. My mom introduced this to my daughter and she loves it too.

Here goes th recipe...


Ragi flour- 1 cup

Rice-1 cup
Water- 4 to 5 cups

  1. Cook rice in the pressure cooker or in a open pot with heavy bottom till rice becomes very soft.
  2. Add ragi flour and cover with the lid without stirring for 10 to 15 mins. You need to cook on low flame.
  3. After 10 to 15 mins using a whisk mix the rice and flour and mash it a little so that there are no lumps. Salt is optional in this. Drizzle some ghee on it and serve.
I love eating this with garlic karam podi. But you can serve it with sambar or any other gravy curry. My nanna used it dip her hands in cold water and take the hot ragi rice in her hand and make balls out of it. 

Recipe for the garlic karam podi:

In a blender grind 2 cloves of garlic,salt, red chilli powder and 5 tsp of coconut powder and you podi will be ready.

Monday, October 5, 2015



Maida- 2 1/2 cups
Baking soda-1/2 tsp
Baking powder-1/2 tsp
Sugar- 1/2tsp
Curd/yoghurt- 1 cup


1. Mix maida, salt,sugar,  baking soda and baking powder with yoghurt into a chapathi dough.
2. If yoghurt is not enough to make dough you can add milk or water.
3. Cover the dough with damp cloth and leave the dough to rest for 2 to 3 hours,
4. Roll the dough into discs and deep fry.
5. Serve with  Chole,chopped onion and a lemon wedge. This is very filling and tasty. 

Monday, September 14, 2015

Paneer quesedilla

Grated paneer-1 cup
Onion, finely chopped-1/2 cup
Ginger- garlic paste-1/4 tsp
Red chilli powder--1/2 tsp
Chaat masala-1/2 tsp


1. Heat oil and fry paneer and onions and add all the dry powders and mix. 
2. Take a uncooked tortilla or uncooked roti and spread curry on it. Now cover it with one more tortilla or roti.
3. You can fry it on a pan or use quesedilla maker like I did. 

Serve with ketchup. 

I made this for my 6 year old who is a picky eater. Thank god she liked it. Since she is picky I didn't add too many vegetables to it but I think if you add grated cabbage or bell pepper it will taste good too.