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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.

Mint rice


2 cups long grained rice, cooked

1 large onion, finely sliced

1/2 tbsp oil 

1 tsp ginger garlic paste

 cloves, cinnamom, 1 elachi, 1 bay leaf

salt to taste

make a paste:

1/2 cup chopped coriander leaves

1/4 cup chopped pudina leaves

2-3 green chillis

2 tbsp fresh coconut

1 Heat oil in a cooking vessel, add whole spices and bay leaf and saute for a few seconds. Add the sliced onions and saute for 4 mts. Add the ginger garlic paste and coriander-pudina-green chillis paste and saute till the raw smell is gone.
2 Add cooked rice and mix.
3 Serve hot with raita or any curry of your choice.

Khova balls

Condensed milk- 1 can
Yoghurt-3 tbsp
Ghee-1 tbsp

1. Mix condensed milk and yoghurt in a shallow microwave safe dish and cook for 2 minutes and mix.
2. Heat it in microwave again for 2 more minutes. Now it will be little curdled. Add ghee and cook in microwave for 2 minutes. If you still see water then cook for 1 more minute,
3.  Let it cool. Grease your hands with oil and make laddoo or you can just eat it like that. 

Got this recipe from 

Monday, February 9, 2015


Rice-1/4 cup
Urad dal- 1/4 cup
Channa dal-1/4 cup
Moong dal-1/4 cup
Toor dal-1/4 cup
Red chillies-2 or 3
Cumin seeds-1/4 cup
Coriander leaves
Onion- cut into small pieces

  1.  Soak all the dals and rice for 2 to 3 hours and grind then with ginger, red chillies, cumin seeds and salt. No fermentation is needed for this batter. It can be used right away.
  2.  Spread the batter just like dosa and sprinkle onions and cilantro and serve with tomato chutney or ginger chutney.