Thursday, January 30, 2014


Serving size - 1

Preparation time - 10 minutes

Cooking time - 10 minutes

WE always use to make idli upma with the left over idlies. But I am not a big fan of idli upma but my hubby and kid are ardent lover of idli upma. I thought of making something different with these idlies according to my taste buds. SO I just tried this recipe and turned out delicious. My kid loves this very much. Please do this recipe using butter. Then only you would get better taste. IF you are not suppose to use butter, go with any cooking oil. I am sure that will reduce the taste than butter.


Left over idlies - 3 or 4
Onion - 1/4 cup chopped
Salt - as needed
Butter - 1 or 2 tbsp (I used only one tbsp)
Cilantro - finely chopped (to garnish)

To grind

Coconut - 3 tbsp
Roasted gram - 1 1/2 tsp
Red chilli powder - 1/2 tsp
Tomato - 1/2 no.
Garam masala - 1 tsp


  • Cut the idlies into small pieces.
  • Grind all the ingredients under the heading 'To grind'. Keep it aside.
  • Heat the pan, add butter, once it melts, add onion and fry until its transparent. 
  • Then add the ground masala to the same pan and fry until the raw smell goes.
  • Finally add idli pieces to the masala and mix well. 
  • Remove it from the heat and serve it as such. Simple and quick masala idlies are ready to eat 
I am sending this to cutchi kitchen's LeftoverMakeover giveaway

Wednesday, January 29, 2014


Bajji and pakoda are my kid's and hubby's favorite. SO I would like to make these recipes often. Most of the time, I feel lazy to mix all the ingredients. So that I prepare this home made healthy mix in the air tight container. IF it is handy, you could do any of these snacks with tension free to your unexpected guest. 

For the healthy recipe, I won't use the optional ingredients. But if you want more tasty like store bought bajji, bonda and pakoda mix, please include the optional ingredients too. If you want colorful snack, please add food colors. I never use food colors with any of these snacks. It is not good for health. SO please avoid using food colors.


Besan flour - 2 cup
Rice flour  - 3 tbsp
Red chilli powder -2 or 3 tsp
Hing powder - 1/2 tsp
Cooking soda - a pinch (optional)
All purpose flour - 1 1/2 tbsp (optional)


  • Mix all the ingredients well.
  • Preserve it in the air tight container. It may last for 6 months, but I would finish it off within 3 months. My aunt is always keep this mix in the fridge but I never.

Monday, January 27, 2014


Serving size - 2

Preparation time - 10 minutes

Cooking time - 20 minutes

Soaking time - over night or 5 to 6 hours

Black channa is more healthier than the white channa. But most of them like white channa. If you add this spicy masala to the black channa, it is very tempting and yummy to eat. This would play a vital role during Navarathiri and Vinayakar chathurthi days. This is a simple and healthiest evening snack which contains lot of proteins. It is one of my hubby's favorite sundal. 


Black channa - 1 cup
Water - 1 1/2 cup
Salt - as needed

For Seasoning

Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Hing powder - less than 1/4 tsp
Curry leaves - 4 or 5

To grind

Red chilli - 1 or 2
Grated Coconut - 2 to 3 tbsp
Cumin seeds - 1/3 tsp


  • Soak black channa overnight. Wash the channa in the next morning and pressure cook it with    1 1/2 cup water for2 to 3 whistles or until its well cooked. (It should not be mashy )
  • Once the pressure gets down, remove it from the cooker and strain the water. Show the channa in the cold water to avoid getting smash.
  • Grind all the ingredients under the heading 'To grind'. Keep it aside.
  • Heat oil in a pan, once it gets heated, add mustard seeds. Wait until it splutter, then add urad dal, hing powder and curry leaves. Salute it for less than a minute.
  • Add the boiled channa into the same pan and mix well with the seasoning.
  • Add the ground spicy masala to it and allow it on the heat for 2 or 3 minutes or until the raw smell goes from the masala. 
  • Then remove it from the heat and serve as such as a wonderful healthiest snack.

Sunday, January 26, 2014


Serving size : 5 to 6 mini pieces

Preparation time - 5 minutes

Cooking time - 7 to 10 minutes

Hello friends,

    Its been a very long time since I came to blog space. Hope from this month I will try to upload recipes regularly.  After a long time, I am coming with a healthy recipe Multigrain Adai. I bought Pearl millet flour for Bajiri ki roti which is introduced by Manjula Bharath from DESI FIESTA for our SNC challenge. After that I din't use that flour for any dishes. I thought of finish it off soon. This afternoon all of the sudden, I thought of making this recipe. DO you know how I got this recipe into my mind? During my childhood days, my mom and chithi made kara adai with rice flour as winter snack. By that way I thought of making this yummy dish with all of these flours. It came out very yummy. I love that to the core. SO I want to share this healthy and yummy recipe with you all.

This is also very simple and quick dish to prepare.


Pearl Millet flour - 1 tbsp
Finger millet flour - 1 tbsp
Wheat flour - 1.5 tbsp
Rice flour - 1.5 tbsp
Red chilli powder - 1/4 tsp
Onion - 1/3 cup chopped
Curry leaves - 1 bunch
Cilantro - 3 or 4 stalks
Oil - 1 or 2 tsp to mix
Oil - as needed for cooking on tava.
Salt - as needed.
Water - 1/2 cup


  • Mix all the ingredients except oil for cooking on the tava.
  • Dough should be soft but not hard. If it would be hard, then the adai would be hard.
  • Heat the tava, once it is heated, place a small ball on the tava and flatten it using our fingers. Do the same for the rest. If there is enough space in the tava, you could do 2 or 3 adais.
  • Apply oil around the adais and allow it to get cook on the bottom side. Once its well cooked, just flip to the other side and allow it to cook well.
  • If both the sides are cooked well, remove them from the tava.
  • Serve it as such or with raita as side dish. I love eating as such !

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