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Tamarind Plantain Fry

My kid is a fussy little eater and eats only few veggies that he likes. Plantain is one such veggie. He loves to have this plantain fry. This is a very simple fry which uses just tamarind and sambar powder for the spice paste. I have already posted a fry recipe which is little different from this one.

Tamarind Plantain Fry

Plantains – 3
Tamarind – little bigger than a marble
Sambar powder – 2 Tsp or according to taste
Turmeric Powder – 1/4 Tsp
Salt – to taste
Oil – as required

1. Peel the plantains and cut into thin slices. Place the slices immersed in water.
2. Blend tamarind along with other ingredients and enough water to a smooth paste.
3. Take the plantain slices out of water and marinate in the masala paste for some time.
4. Drizzle oil in a tawa and roast the slices on a low flame till they are done. Sprinkle water often and also keep turning them over to prevent burning.

8 interesting and innovative tiffin varieties

Tired of the usual idlis, dosas, pongal or upma for breakfast or dinner?? Try these 8 interesting and innovative tiffin varieties for a change and am sure you will love them!! Click the below picture to view the recipes!!


Healthy Channa Adai from Mrs.Hema Srikanth

Back with a guest recipe after a long time. This time, its a very healthy south indian item made with channa. This recipe is from my sis-in-law Mrs.Hema Srikanth. She is a wonderful and experienced cook and I thank her for obliging to give this recipe as soon as I asked for it :). So here goes the recipe of these yummy protein rich adais.

Channa Adai

Yield: Around 8-10 medium sized adais

Preparation Time: 5 hours soaking time + 30 minutes + 4 hours fermentation
Cooking Time: 10 minutes


Parboiled Rice – 1 cup
White Kabuli Channa – 3/4 cup
Dry Red Chillies – 8
Oil – as required
Salt – to taste

To Temper:

Hing/Asafoetida – 1/2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp


1. Soak channa and rice with chilli separately for 5 hours.
2. Grind both separately.
3. Add salt to the mixture.
4. Allow the mixture to ferment atleast for 4 hours.
4. Before making the adais, heat oil in a pan and temper the ingredients given under ‘To Temper’ section.
5. Make medium sized adais on a dosa pan with enough oil and serve with any chutney or ketchup.

Welcome to Clicks ‘N’ Bites!!

Food,Food and Food everywhere!! I have been a foodie all through my life and will continue to be one. I still remember my childhood days when I used to watch all cookery shows on the television and pestered my mum to prepare whatever was shown. Gradually interest became passion n here I am , writing my first blog post. This is for all you foodies out there! This is not just about cooking!! It’s about enjoying food. Wish me luck in blogging!! 

Will meet you all soon with my first recipe.

Stay tuned!!