Monthly Archives: March 2016

Beat the heat with this Spiced Cucumber Lassi!!!

With the temperatures soaring to about 40 degrees, it is getting increasingly tough to beat the heat. My thirsty throat screams for something better than water. I had some cucumber and buttermilk and I had to do something with these to satiate and silence my thirsty throat. What is better than a cool lassi on a hot summer day!! Lassi with the addition of cucumber makes it even more satisfying. This Cucumber Lassi spiced with a chilli seemed the perfect choice for me. Do not wait anymore. Drive away your dehydration with this spiced cucumber lassi.

Cucumber Lassi



Preparation Time: 5 minutes


Cucumber – 1/2
Buttermilk – 3/4 cup
Green Chilli – 1/2
Cumin Powder – a pinch
Salt – to taste
Coriander leaves – for garnish

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1. Peel and chop cucumber.
2. Blend all ingredients and serve chilled.
3. Garnish with coriander leaves.


– Mint leaves can also be added.
– Chat masala can also be added.
– Chilli can be avoided too.

Pori/Borugulu/Puffed Rice Vada – Easy snack!!

Hope you guys liked my previous recipe, Omelette Sandwich. Back with another snack recipe but this time it is from my mom’s kitchen. Yup, am at my mom’s place and guess what?? I have been enjoying yummy dishes from her kitchen. She made these crunchy and crispy Puffed Rice Vadas for me yesterday. I really love this and I have tried this too. A couple of these with a hot cup of tea will make your evening satisfying.


The main ingredient used here is Puffed Rice or Pori or Borugulu. It’s extremely simple and can be made in a jiffy and your guests will love it. If you have an excess of puffed rice, go for this Vada instead of usual bhel or something else. You can also try upma with puffed rice.

Puffed Rice Vada.jpg

Serves: 3-4

Preparation Time: 30 minutes
Cooking Time: 10 minutes


Puffed Rice – around 2-3 cups
Besan/Chickpea flour – as needed
Onions – 1 big finely chopped
Green chillies – 2/3 finely chopped
Salt – to taste
Coriander leaves – finely chopped
Oil – for deep frying


1. Soak the puffed rice in enough water for around 15-20 minutes.
2. Drain the water. Squeeze the water from the soaked Pori and keep aside.
3. To this, add finely chopped onions, chillies, coriander leaves,required Besan and salt. The amount of Besan should be such that you can shape the vadas out of it. Batter should not be watery.
4. Heat oil in a kadai. Once the oil is hot, make vadas out of the batter and deep fry in batches.
5. Serve with mint chutney or tomato ketchup.

10 minute Omelette Sandwich – easy peasy!!

I love sandwiches.. although very weird that I haven’t posted a sandwich recipe(using bread) as yet!! Well, I promise I will post one very soon. I get this sudden craving to eat something at times. And one fine day, wanted to have sandwiches. I did not have bread in my pantry though. I could find only eggs in my fridge and a few capsicums. So, to satiate my craving, I had to make this Omelette Sandwich and trust me, my palate was super happy 🙂 Simple ways to bring you the happiness right??

This is a super simple recipe which can be done in a jiffy. The basic idea here is to use omelette instead of bread.You can always experiment or innovate with the fillings. Mine was a very simple filling that uses onions, tomatoes and capsicums mainly. Eggs and veggies together made this yummy and healthy too. Let us move on to the recipe now.

Omelette Sandwich

Serves: 2

Preparation Time: 5 minutes
Cooking Time: 10 minutes


Onion – 1 medium
Tomatoes – 1 medium
Capsicum – 1/2 big
Green Chilli Sauce – 2 tsp
Tomato Sauce – 1 tsp
Pepper Powder – 1 tsp
Mayonnaise – 1 tbsp
Eggs – 2
Oil – 2 tsp
Salt – to taste


1. Heat oil in a pan. Add the chopped onions and saute till they turn pink.
2. Next add tomatoes and little salt. Saute till little mushy.
3. Next add capsicums and saute till they turn little soft.
4. Now add the sauces, pepper powder, mayonnaise and salt. Mix well.
5. Meanwhile break the eggs and whisk them well with little salt.
6. Make omelettes and cut each into four portions.
7. Stuff the filling between two omelette pieces and serve with tomato ketchup.


– Any filling can be used.
– Mayonnaise is optional but gives a nice thickness to the filling.
– You can add dried herbs like oregano too.
– Omelette can also be made more spicy and with other masalas.


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Channa Masala/ Chole Masala – Evergreen Recipe!!

Chole Batura – mmmm…the word by itself makes me drool. That is my all time favorite combo and on the top of my order list whenever I eat out. I have grown up eating this yummy Channa Masala along with super hot pooris from mom’s kitchen. How can I forget those wonderful Sundays?? Perfect bliss to wake up late only to have these hot pooris along with yummy channa handed over to you 🙂 Mummy’s Magic can never be replaced!!! And now, it is my turn to spread this magic to my kid. Yup, this week’s special was Peas Pulao with Channa Masala.

I was literally bored of the usual lunch menu at home and wanted to try something different from the usual. That is when I suggested this to hubby and he was double ok for this. The best part was that my kid loved this absolutely and I was super happy. He ignored the main dish and wanted to munch only the chole. 

If you are from India, I am sure you would not have missed this evergreen dish and would always want to try it out. So, here I present you this wonderful dish loaded with proteins. I usually use very little oil in all my dishes and so this one is no exception. Without further delay, let me go straight to the recipe.

Channa Masala


Serves: 3

Preparation Time: 8 hours soaking time + 10 minutes
Cooking Time: 20 minutes


Channa/Chickpeas – more than 1/2 cup
Onions – 2 big
Tomatoes – 2 big
Dry Red Chillies – 4
Coriander Powder – 1.5 tsp
Cumin Powder – 3/4 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Amchur/ Dried Mango Powder – 1/2 tsp or more
Almonds – 10
Cashews – 10
Oil – 2-3 tsp
Cumin/Jeera – 1 tsp
Salt- to taste


1. Soak chickpeas in plenty of water overnight.
2. Drain the water and pressure cook chickpeas with salt and clean water for about 5-6 whistles.
3. Soak almonds, cashews and red chillies in hot water separately.
4. Blend the almonds and cashews to a smooth paste. Also blend the red chillies to a paste.
5. Heat oil in a pan. Saute the chopped onions till the turn transparent.
6. Add the tomatoes and saute till they turn mushy.
7. Now add all the masala powders and mix well. Saute for 2-3 minutes.
8. Switch off the flame and allow the mixture to cool. Blend it into a smooth paste along with some chickpeas.
9. Heat some more oil in a pan. Temper cumin seeds.
10. Add the onion-tomato paste, almond-cashew paste, red chilli paste and the cooked channa and mix well.
11. Add required salt and enough water. Allow the mixture to come to a boil.
12. Switch off the flame and garnish with coriander leaves.

Aval Pongal/ Pongal with Poha – a new variety of Pongal!!

I had already posted the recipe for Ven pongal or the normal pongal that is made with rice a few days back. So much is my love for Pongal that I want to try out with different bases. My first try with Daliya/ Broken Wheat was super yummy. And now comes the trial for Aval Pongal/Poha Pongal. Needless to say, it tasted super awesome and somehow I liked it better than the normal version. Also, the time taken was really less that it got ready in a jiffy.

The usual stuff prepared with Poha include Upma in the south indian style or Poha, the north indian style. I also prepare a sweet version of Poha with jaggery for my kid. But this is one thing which is very different but tastes great. The method is almost similar to the rice version with very little changes in the process. Poha/Aval as such is extremely nutritious and is rich in iron. Moong Dal is also the healthiest dal and so both combined together is a great combination. This is certainly more nutritious than the normal rice pongal 🙂 You can serve it hot with a Sambar or Chutney of your choice or this tamarind dip that goes really well. Off to the recipe now.

Aval Pongal


Serves: 2

Preparation Time: 30 minutes
Cooking Time: 15 minutes


Thick Aval/Poha/Rice Flakes – 1 cup
Moong Dal – 1/2 cup
Pepper – 1/2 tsp
Cumin Seeds – 1 tsp
Cashews – 5-6
Curry Leaves – a few
Ghee – 2 tbsp
Turmeric Powder – 1/4 tsp
Ginger – 1 tsp finely chopped
Salt – to taste


1. Clean the rice flakes. Wash and soak the rice flakes in clean water for about 30 minutes.
2. Meanwhile, pressure cook the moong dal for 4-5 whistles or till soft.
3. Heat ghee in a pan. Temper cumin seeds.
4. Next add curry leaves and pepper. Saute for a minute.
5. Add finely chopped ginger and saute for a minute.
6. Now add around 2 cups of water with turmeric powder.When the water comes to a boil, add the soaked and drained rice flakes/poha and mix well.
7. Cook till the poha becomes soft and nicely cooked.
8. When almost all of the water is absorbed, add the cooked moong dal and required salt.
9. Mix well. Add roasted cashews at the end and some ghee if needed.
10. Yummy Aval/Poha Pongal is ready to serve.


– The texture depends on your requirement. You can cook for some more time if you need a more firmer consistency.

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Chutney Dosa – Yes, a dosa made with chutney!!

Confused with the title of this post!! Yes, you read it right.. Its a dosa made with Chutney – the easy Chutney Dosa. You might be wondering what this is and how is it done. Read on to know more on how to convert your leftover chutney into a yummy dosa. When you run out of dosa batter, just make chutney and your dosa is done in no time. The best part is this does not need an accompaniment. This is one recipe that I learnt from my mother in law and this tastes yummy. I had already posted a recipe that uses leftover rice and sabji(check here) and one more that uses leftover idlis(check here) .This recipe also attempts to reduce wastage and left overs.

This is extremely simple and can be done in a jiffy with just a few ingredients. I used leftover coconut chutney and have not tried with any other chutney. You can very well try this with some other chutney of your choice and innovate. But once you do so, please do write to me on the outcome 🙂 I will be pleased to know of the same. This is a family favorite and so done very often. So, all excited to know how this is made? Tada.. Off to the recipe now. The recipe does not have strict measurement guidelines and it depends on how watery or thick your chutney is.


Chutney Dosa


Serves: 2

Preparation Time: 10 minutes
Cooking Time: 10 minutes


For the Chutney:

Coconut Pieces – 10-15 bite sized pieces
Green Chillies – 2/3
Dalia/Roasted Gram/ pottukadalai – 2 tbsp
Salt – to taste
Coriander leaves – a few
Mustard Seeds – 1 tsp

For the dosa:

Finely chopped onions – as needed
Rice Flour – as needed
Salt -a pinch
Oil – 2 tsp


1. Blend all the ingredients for the chutney to a smooth paste and temper the chutney with mustard seeds.
2. Add onions, rice flour and salt to the chutney to make a nice thick paste.
3. Heat a dosa pan. Spread this chutney with a spoon and drizle oil on all sides. When one side turns golden brown, turn to the other side and repeat the same.
4. Serve hot.


– The amount of rice flour depends on the consistency of your chutney. If the chutney is too thick, add little water and required amoutn of rice flour so that it is easy to spread like an adai.
– Add very little salt after rice flour is added since chutney already has salt in it.

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