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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.

Wednesday, September 2, 2015

Bread roll with potato filling( Indian style)


Bread slices-5
Potatoes-2, boiled
Oniom-1 chopped
Ginger-garlic paste-1/2 tsp
Red chilli powder-1 tsp
Amchur powder-1/2 tsp
Garam masala powder-1/2 tsp
Coriander leaves
Cumin seeds-1/2 tsp


  1. Take off the sides of bread and keep them aside. 
  2. Heat oil and add cumin seeds. When they start splattering add onions and fry along with ginger garlic paste.
  3. When they turn pink add the boiled potato cubes and fry. Add salt, red chilli powder, Amchur powder and garam masala powder and fry. In the end mash the potato a little with the back of spoon. Turn off the stove and let it cool.
  4. After the mixture cools off make balls and keep aside.
  5. Take water in a bowl. Dip the bread in it and squeeze water from the bread and put the potato ball in the bread and close the sides. Do this with all the slices and keep them aside for 5 mins.
  6. Heat oil and deep fry the bread rolls. Serve with ketchup.
  7. You can add more vegetables to the potato curry. Mostly we eat these as snack during tea time but sometimes I make them for breakfast as well. It nice and crunchy and very filling.

Monday, June 8, 2015

Carrot Quesedilla

This is my 6 year old's own recipe. Since she gave the recipe she eats it without complaining ��


Tortilla or roti:1
Carrots- 2, peeled and grated
Onion-1,cut into small chunks
Cheese- 2 slices
Pepper or red chilli powder-1/2 tsp

1. Heat oil in a kadai and fry onions and carrots with salt and pepper.
2. Preheat the quesedilla maker.
3. Meanwhile put tortilla on a plate and spread curry on one side and put cheese on top of the curry. Then fold the tortilla and seal the edges.
4. Put it in the quesedilla maker and cook for 3 to 5 minutes. Let it cool down and then serve with ketchup.

1. If you don't have quesedilla maker you can make it on the tawa.
2. No need to put butter or extra oil while cooking it in quesedilla maker. The oil in the curry is enough to make it crunchy.

Banana muffins

Tried the recipe from here:

They came out so good. They were all gone in two days.

Wednesday, May 6, 2015

Bombay chutney


Besan-2 tbsp

For seasoning: mustard seeds, cumin seeds,red chillies, channa dal, hing and curry leaves


1. Heat oil and add seasoning stuff. Add ginger, green chillies ,onions and fry. Add turmeric powder.
2. When onions are fried enough, add tomatoes.
3. Add salt and red chilli powder. When the oil seperates mix besan with water and add it to the curry. 
4. Add 1 1/2 cup water and bring to boil till raw flavor is lost. Garnish with cilantro.

This goes well poori, chapati and poha dosa

Poha Dosa (Atukula dosa)

             Poha dosa with Tomato chutney


Rice-1 cup
Poha- 1/4 cup
Urad dal- 2tbsp
Methi seeds-1/4 tsp
Buttermilk- 3 cups


1. Soak all the dry ingredients in the buttermilk for 3 to 4 hours and then grind. Let it remain for 4 hours before u make dosa.
2. Before making dosa add a pinch of baking soda to the batter and make dosa as usual.


Red chillies or green chillies
Cumin seeds-1 tsp


1. Grind all the ingredients.
2. Heat oil and do seasoning. Then add the ground chtuney and fry till oil seperates.

Wednesday, March 4, 2015

Potlakaya kura( snake gourd curry)


Potlakaya(snake gourd)- 1 big one, peeled and cut into cubes
Ginger powder-1/4 tsp
Turmeric powder-1/4 tsp
Red chilli powder- 1 tsp
Shredded coconut-2 tbsp
For seasoning: mustard seeds, cumin seeds, red chillies, channa dal, hing and curry leaves.

1. Heat oil and when it is hot add the seasoning ingredients and let them splutter. I like more channa dal in my curry but its up to you how much you add.
2. Now add onions,turmeric and ginger powder and fry for some time.
3. Then add potlakaya pieces and cook with the lid closed. This vegetable cooks very fast.
4.  When the potlakaya pieces become soft, add salt, red chill powder and fry. Finally add coconut and cook for 2 minutes and switch off the stove. 

Sunday, March 1, 2015

Beerakayi thokku mirappodi


Beerakaya thokku/ ridge gourd peel-1 cup
Green chilies-3 or 4
Onion- 1/2 
Pappulu/dhalia- 3 tbsp
Coriander seeds- 2 tbsp
Ginger- garlic paste- 1/2 tsp

1.  Wash the peel well in the water.
2. Grind all the ingredients except the peel. Then add the peel and grind it to smooth paste with very little or no water.
3. Heat oil in a pan and fry the paste till it becomes little crunchy. You need to put more oil in this and keep stirring in the middle otherwise it will get burnt.