Friday, March 27, 2015

Rice Appe with Chutney

 This is one of the best recipes as it comes from my mom she is the one who taught me to do this ...comes out perfect and its my family favourite my sons and hubby has given the name Crispy Appes :D I don't have a wet grinder so i do it in my food processor if you dont have food processor tht is fine even mixer grinder works fine here :) 


3/4 cup Urad dal ( soak separately overnight )

1 heaped cup of Rice ( you can use Sona Masoori or Basmati rice ) (soak separately overnight)

salt to taste

2 tbsp coriander leaves (finely chopped)

1 tbsp finely chopped green chillies ( I skip it cause my kids don't like it spicy )

1/2 tsp Bicarbonate soda /cooking soda

1/4 tsp hing powder


  1. Soak Urad dal and rice in separate bowl immersed in water and soak it overnight  ( its important as i don't use wet grinder soaking well is the key here to get the batter very fluffy 
  2. Next morning  grind urad dal add little water and make a semi thick batter it must resemble semi thick pakoda batter .
  3. Now grind rice separately adding water the consistency should be like when you touch it should resemble one grain consistency.
  4. Now mix in both the batter Urad dal batter and rice batter mix well and add salt, chopped coriander leaves, green chillies (opt), Hing and mix well now at this point when you mix your batter must resemble the one of dosa batter semi thick one .Now add in cooking soda and give a proper mix.
  5. This is most important that before you use your appe pan take a clean tissue /kitchen towel  dip it in oil and grease the moulds really well then switch on the gas and put little oil in each holes of the appe pan and pour the batter so much that it fills the holes of appe pan fully.
  6. Now cover and cook on low flame take a spoon and try to flip when you can see it cooked a bit on the top and cook on both side till golden. Note it will be very crispy if you lower the flame and take it.
  7. Serve with Chutney /sambar of your choice.
  8. NOTE : I do it in food pro grind the Urad batter it acts the same as wet grinder to some extent ...but there are days when i have ground in mixer jar and it has still worked on fine for me ...but only thing is grind urad batter till nice nice and fluffy when you feel it must be silky smooth . You can skip green chillies here as my sons feel it spicy so i skip it . Greasing of Appe pan before use is very important as it comes out v nice and crisp on all sides .

Here goes the recipe of chutney which goes well with this :)  

Chutney recipe 

1 cup coconut

2 green chillies

2-3 leaves of mint 

3 tbsp daria dal 

salt ts taste

small piece of ginger

For tadka 

1 tsp oil

1 tsp mustardseeds

few curry leaves


  1. Grind Coconut, Green chillies, daria dal, mint leaves, ginger add water and grind this in mixer grinder to a fine paste. Add salt to taste.
  2. Heat oil in a pan add mustard seeds when it starts popping add this to the chutney and stir.
  3. Please don't use more then 2-3 mint leaves and it will overpower the chutney :)

Monday, March 23, 2015

Melting Moments Cookies

Here is one of the best cookies recipes which I had tried the other day and was really so happy to see my sons request me to bake one more batch of them they have a light ting of lemon flavour and simply the best cookies one could ever taste.....Here is the recipe for that simple yet one of the best recipes the crunch what these cookies had was exactly like the one we get the store brought one ...simply awesome and yummy !

Ingredients (yeilds 10 - 12 cookies)

Recipe credit (Cooking Shooking)

1/2 cup Maida/ Plain flour 

1/4 cup butter

1/4 cup sugar ( I used a little bit less then that)

1/4 tsp Lemon Zest 

1/4 tsp vanilla essence 

1 bar of chocolate to melt (Plain chocolate / Dark ) 

1/2 cup of any colourful sprinkles of your choice 


  1. Cream Butter and sugar together with the help of electric beater .
  2. Add in vanilla essence, Lemon Zest and mix well.
  3. Add in maida little by little to make a smooth dough ..I used just 1 spoon of maida extra but its a perfect measurement don't go to add anymore as it should be a soft dough.
  4. Now pinch in a small ball and shape it round .
  5. Grease the baking tray with butter and put the cookie rounds and bake at 180'c for 10-15 mins till the base gets little brown.
  6. Allow it to cool completely.
  7. Melt the chocolate in microwave high for 1 min (I  took around 0 -12 pieces of chocolate)
  8. Dip the half of cookies in the melted chocolate and sprinkle a little colourful  sprinkles on the cookie on melted chocolate and arrange it on a baking sheet to set.
  9. It should set in a hours time in a air tight container. Enjoy !!!

Thursday, March 19, 2015

Biscuit Rotti

Today's post is very special as its about a book review and about the person whom I met in food group KKAJ and met Asha Satish Phillar mayi she is an author of such a lovely book which has got such awesome traditional recipes which you will absolutely love . Book has such a lovely collection of traditional recipes few to name is cabbage zunko, Apple Raisin salad , Biscuit Rotti here is one such recipe which was favourite since my childhood days ...I recommend this book copy to be brought my everyone who loves authentic Manglorean dishes I have already tried 3-4 dishes and simply loved the taste.

 Here is the snippet of the book absolutely lovely I must say

Thanks Asha Phillar mayi for sharing this recipe of Biscuit Rotti which she had learnt from her  Mother-in-law Sumathi S Phillar which makes this recipe extra special to treasure ...
Here goes the recipe for this lovely Rotti :)
Biscuit Rotti is a typical Amchi dish which means Crisp puri with a spicy filling in it.....try this delicious puri and you will simply love it ...I have changed the recipe of outer filling here and used maida you can use wheat flour too ...original recipe used wheat flour :)


For the Dough

1 cup Maida

2 tbsp semolina (fine)

1/2 tsp sugar

salt to taste

2 tbsp hot oil 

water to bind into a thick dough 

For the filling

5-6 green chillies (use more if you like it very spicy )

1/2 cup fresh coriander leaves  use with stacks if tender 

1/4 grated coconut ( I have used desiccated coconut ) (pref good to use as it does reduce moisture level)

2 tbsp Gram flour

2 tbsp semolina 

generous pinch of hing

salt to taste 

Oil to deep fry the puris


  1. For the filling : Blend green chillies and coriander leaves to a fine paste now take it out in a mixing bowl add desiccated coconut, semolina, gramflour , salt, hing mix well and keep aside. Do not add any water.
  2. Now in mixing bowl add salt, maida, semolina, salt, hot oil , sugar and add in little water and make it to a smooth dough and cover and keep aside .
  3. Now take small roundals of the dough roll into small puri and put 1/2 tsp of the filling and and shape it into a ball . Repeat the same with all of them and keep aside.
  4. Now roll these stuff balls into puris and keep aside.
  5. Heat oil to a smoking point and deep fry puris till they fluff up and serve.
  6. You can serve with any chutney of your choice cause of the spicy filling i didn't find the need for any chutney.
  7. Enjoy these with hot cup of coffee its pure bliss !!!

Thursday, March 12, 2015

Crispy Nipattu

This recipe was given by my mom ...she is expert in doing nipattu, chakuli I am so blessed to have learnt so many things from her this is one such recipe which i learnt from her and treasure it as it comes out crispy and perfect for me everytime . Here goes the recipe for that 

Ingredients (yields around 20 -25 Small nipattus ) 

1 cup Rice flour (of a very fine quality)

1/4 cup Maida

2 tbsp mix of white and black sesame seeds /til 

3 tbsp chana dal (Presoaked in water  for 3 hrs and drained of completely)

3 tbsp roasted Peanuts (half it as whole might be difficult to pat)

4 - 5 green chillies (roughly minced ) ( Use can use more if you want but this does work fine for me )

2 sprigs of curry leaves (roughly chopped)

1 tbsp butter (don't use more as it will soak in lot of oil)

1 tbsp dessicated coconut (opt)

water for binding it into a dough

salt to taste

oil to deep fry


  1. Drain the presoaked chanadal completely . 
  2. In a mixing bowl add maida, rice flour mix well now add curry leaves, minced green chillies, white and black sesame seeds, peanuts, presoaked chana dal, coconut , butter, salt and mix all this well.
  3. Now add in little by little water to bind it into a thick dough .
  4. Now take a plastic sheet or you can take any thick plastic bags here just smear the plastic bag which is cut in square shape and properly smear this with oil evenly.
  5. Now pinch out a small balls of the dough and place this on the plastic sheet and dab it to shape into roundals .
  6. Now the most important thing here is to heat up the oil in smoking point and simmer it on a med flame then deep fry these in small batches I do 2 at a time as it has to be fried properly in a center too and plus like my nipattu a little white .
  7. Note : 1. The rice flour i use here is always of a very fine quality. I presoak my chana dal cause I usually see its gives out perfect crunch when fried esle i usually hardens a lot making it difficult to bite into those chanadal bits )...For making a dough pls add water little by little to make it a very smooth dough just like how we do a chapathi dough.
  8. Do try this and leave in your feedback ....its absoulutely delicious and most loved by my family esp me can't resist myself from having these :) :) 

Friday, March 6, 2015

Microwave Gajar ka Halwa

Here is one of the easiest method of Gajar ka halwa which is perfect for 1 serving ...esp for those craving when you want to suddenly try something for your sweet tooth then this recipe is perfect for you was so happy with the end result came out perfect just like done in gas stove method ...Here is the recipe from that  was so happy to see my little toddler ask for second helping ...Here goes the recipe for that  Recipe idea based on Tarla dalal book of microwave however i have altered it to make it quicker :) 


2 cups carrot (grated) ( I have used roughly 2 long carrots here )

1/4 cup milk powder

1/4 tsp green cardamom (Elaichi) (powdered)

2 tbsp raisins and cashews , pistachios (sliced ) ( for garnishing )

2 tbsp Sugar ( U can increase the qnty if you like ....It worked perfect for me here)

1 tbsp Melted Ghee


  1. Take a microwave safe bowl add add in carrots and ghee and mix and cover and cook on microwae high for 3 mins . Open and stir after every one minute.
  2. In bowl mix in milk powder, sugar, elaichi and mix well.
  3. Now add this to the cooked carrot and mix  microwave high for 1 more min. Done 
  4. Garnish with sliced cashews and pista ...its so awesome you will want to eat more :) ...So do try this and leave in your feedback !!

Tuesday, March 3, 2015

Rawa Dosa

I have tried so many recipes till date never have been able to nail any of the recipes and get the texture what we get in Hotel dosa...but my search ended when my sister gave me the recipe and told me it comes out perfect every time and to try this ...and wow i was in full praises on the day I did this recipe...hubby asked me to prepare it again at night during dinner a big compliment to my ears goes the most awaited recipe .....I have nailed it this time and it comes out perfectly crispy all the time i have tried and never looked back at any one else's recipe since 2 -3 yrs :) 

Ingredients (Yields around 10-12 dosa )

1/2 cup Rawa / Fine Semolina ( Use always fine Rawa it comes out v v crispy )

3 tbsp Rice flour 

1 tbsp Gram flour 

1 onion finely chopped 

2 tbsp coriander leaves (finely chopped)

2 Cups of water

2 tbsp chopped cashews

salt to taste

  1. Mix in Semolina, rice flour and gram flour and mix it well with a spoon add in salt .
  2. Now add finely chopped onion, green coriander leaves, cashews .
  3. Now add 2 Cups Water & this is the key element here (pls don't go to change the measurement here as it gives out perfect dosa all the time .
  4. Now keep the mix aside for 3 -4 mins.This will look like thin watery batter but that is how it should be.
  5. Heat a flat non stick pan drizzle with oil properly (I usually rub in oil evenly all over the pan with a help of  tissue  and then sprinkle extra oil.)
  6. Now mix in the batter properly with the ladle and then pour in the mix when the pan is piping hot & drop in the the batter from the side of the pan and then fill in the center ...don't fill in the center that much as you want the holes to be seen in the dosa and that is the key which makes the dosa v crispy .
  7. Now once you have poured the mix just simmer the gas on v low heat and drizzle with oil on holes which the dosa have made.
  8. You will notice after 2 mins the edges start getting crisp only at the time try to take out the dosa.
  9. Serve with any chutney / sambar .
  10. Note : According to this recipe batter consistency will be very thin it will be somewhat like Neer dosa batter ..Only one ladle full batter to be poured evenly outside and 2nd ladle is to be used to pour the batter inside.....Main thing here is before your start pouring the batter ..batter must be mixed properly as semolina / rawa/ suji has the tendency to settle down and leave the water up ...even it that case your dosa won't come out perfect . Never try to pour extra batter to fill holes your dosa will end up thicker :) 

Thursday, February 26, 2015

Spicy Zucchini Salad

This recipe of Zucchini salad was featured by my friend Prajna was absoultely in love with a look of it remembered Kimchi salad ....and just went to the market brought a Zucchini to try it can use even replace zucchini with cucumber it will tastes Awesome almost near to the kimchi salad you get in any Chinese restaurants !

Recipe Credit : Omma's Kitchen 


1 Zucchini /Cucumber (cut into roundals and then cut into halfs)

1 tsp salt

1 big clove of garlic (finely grated)

1 tbsp sesame oil + 1 /2 tsp for tossting it in pan

2 tbsp toasted white sesame seeds + 1 tbsp for garnish

1/2 tsp chilli vinegar

1/4 tsp sugar

1 tsp red chilli powder (I used Kashmiri chilli powder)

2 tbsp finely chopped spring onion 

2 tbsp roasted peanuts (I added it for the extra crunch)


  1. Cut zucchini in half moon shape and put salt and mix them properly and leave it aside for 30 mins .
  2. Now squeeze out all the water and wash it and drain it well.
  3. Now add spring onions , sesame seeds, red chilli powder, sesame oil, garlic paste, sugar, vinegar and mix it really well .
  4. Now take a non stick pan add oil pref sesame oil and put the marinated zucchini and fry well for 1-2 mins then jsut before switching off the gas flame add roasted peanuts, while serving add pinch of sesame seeds and serve.

Sunday, February 22, 2015

Aloo Gobi Ki Sabzi

This is one the best sabzi to go with Chapathi or even dal and rice ...its just too good I have already tried it 3-4 times and simply loved the taste.... you can use your own combination of vegs you will simply love the combination of spices here ....Lovely here goes the recipe for it :)

Recipe credit : Shaheen


1 cup Cauliflower

1/4 cup carrot

1/4 cup peas

2  boiled potato cut into big chunks

1 big onion (finely chopped)

1/2 tsp Jeera

1/4 tsp Kasoori methi

1/2 tsp Tumeric powder

1 tsp red chilli powder

1/4 tsp garam masala

1/4 tsp Kitchen king masala

2 tomato chopped 

salt to taste

2 tbsp chopped coriander leaves

2 tbsp oil for frying vegs + 3 tbsp for frying the masala

  1. Heat oil in a kadai fry cauliflower florets , diced carrot, 2 boiled potato and fry till they are lightly crisped and then keep it aside.
  2. Heat  3 tbsp oil in a pan add jeera, when it splutters add chopped onion and fry well add kasoori methi and fry for a while.
  3. Now add in haldi, green peas and fry well for a min then add red chilli powder, tomato and fry till tomatoes get mashed up well.
  4. Now add fried vegetables, garam masala, kitchen king masala, and mix it lightly till the masala coats the vegetables well .
  5. Garnish it with coriander leaves and serve with chapathi...I simply loved it :D 

Monday, February 16, 2015

Potato Pepper Roast

This recipe comes from my friend Priya. R, Shenoy who had featured this recipe in the food group which i absolutely loved it ...I have brought in slight variation in the recipe....Thanks Priya for the wonderful and lovely recipe which was lipsmacking and so yummy my family loved it goes the recipe for that ......:)


4 Cubed potato (cut into med sized chunks )

For Marination

Salt to taste

1 tsp Pepper powder

1 tsp Lemon juice

To be made to a coarse powder

1 ' ginger

6-8 cloves of garlic

1 tsp fennel seeds

1 tsp peppercorn

Other ingredients

2 onions (thinly sliced)

2 green chillies

1 sprig of curry leaves

1/2 tsp haldi powder

1 tsp soya sauce

1 tsp Tomato sauce

2 tbsp oil + oil for roasting potatoes


  1. Cut Potato into medium sized pieces. Heat oil in non stick pan and roast them till golden brown and keep aside. Now add salt , pepper powder and generous dash of lemon juice and toss and keep aside.
  2. Meanwhile make a coarse powder of garlic, ginger, whole pepper, fennel and keep aside.
  3. Heat oil in a pan add sliced onion and fry well till onion turns brown few curry leaves, 2 green chillies and fry well .
  4. Now add coarse powder, haldi mix well.
  5. Lastly add soya sauce, tomato ketchup and fry well .
  6. Now lastly add in fried potatoes and toss was yummy 
  7. Enjoy this with dal fry and Rice :)

Monday, February 9, 2015

Paneer Lollipop

This is lovely bite sized lollipop which is surely going to be top favourites among your kids about if I tell you it is roasted on tawa with just 2 tsp oil.....perfect for craving and its quiet healthy too....tastes Amazing try this and leave in your feedback :)


10-12 Paneer cut into Fingers

For thick marinade

2 tbsp Shezwan sauce ( I have used ching's ) 

1 tbsp ketchup

1/2 tsp Dark chilli soya sauce (used Ching's  brand)

1/4 tsp veg stock powder

2 tbsp spring onion (finely chopped)

1 tsp chopped garlic (Lovely garlicy flavour )

1/2 tsp cornflour

other ingredients

10-12 toothpicks to prick on the base of  Paneer

1/4 cup cornflour + or more for rolling the paneer 

1/4 cup white toasted sesame seeds

For serving

1 tbsp Ketchup

1 tbsp hung curd /cream cheese

2 tsp spring onion for garnish


  1. Make a thick marinade using schezwan sauce, tomato ketchup, soya sauce, finely chopped spring onion, garlic, cornflour and mix well to make a very thick marinade.
  2. Now roll paneer into this marinade  one by one.
  3. In another plate just put little cornflour and roll it with cornflour just a light dusting is fine here .
  4. Heat flat tawa / Non stick pan I have used chapathi tawa and drizzle with little oil and lower the flame on a very low heat and  roast the paneer slices till done.
  5. Now prick these paneer on toothpicks and now comes the fun part....with pastry brush just apply little ketchup  then sprinkle some extra sesame seeds and dip the top in cream cheese and sprinkle a little spring onion and Serve...its Yumm and total mix of flavours...will give you sweet sour spice taste you will absolutely love...Yumm!!!!!(Note I havent used any salt in this recipe as shezwan chutney and soya , stock has already lot of salt content in it could check the marinade and use according to your tastebuds if you wish it worked just fine for me:)