Friday, September 30, 2016

Mamama's style Masala chapathi

As the title says it all this is one of my childhood favs this one of version of spicy chapathi which my mom learnt it from my granny( i.e her mom )and I in turn learnt it from her though it's simple it's a age old recipe so i thought Ill def blog this for my readers and my future reference . I used to love this a lot since my childhood days and my mum used to serve it her delicious white coconut chutney as we used to call it and this combo def's amazing to taste ...though you can have this chapathi on it's own without any chutneys or sides ...Do try this it's yummy and quick breakfast idea which you could make it in a jiffy ...Here goes the recipe for that :D


2 cups of wheat flour 

3 tbsp freshly grated coconut

6-7 green chillies (finely minced )

2 tbsp coriander leaves (finely chopped)

3 sprigs of curry leaves (finely chopped)

1/2 tsp sugar 

warm water for kneading this to a smooth dough

salt to taste 

oil for roasting these chapathis on the tawa 


  • Take a mixing bowl add in salt, sugar, finely minced green chillies, coriander leaves, finely chopped curry leaves , coconut give it a good mix .
  • Add in  wheat flour and warm water and knead into a smooth dough like shown in the picture below.

  • Leave it aside for 30 mins.
  • Then knead it well dusting it with little wheatflour.
  •  Roll into palm size chapathis  and keep aside.
  • Heat a chapathi tawa drizzle it with some oil and  fry this chapathi on both side till golden spots appear and serve it with coconut chutney or dips of your choice :)
  • Enjoy this spicy chapathi and if you did like it don't forget to leave in your feedback !!

Monday, September 26, 2016

Varai Chakuli

This is a signature dish of my mil which I learnt from her...v crunchy and fab to taste and with no rice in it makes it very healthy for anyone to consume even diabetics....or when your fasting too :) ....Here is a simple and perfect recipe of this lovely crunch munch snack :) 


2 cups varai / Barnyard millet 

1 cup Roasted urad dal powder

1/2 cup coconut freshly grated 

1 ladle of very hot oil 

1 tbsp black sesame seeds + 1 tbsp white sesame seeds 

2 pinches of haldi (opt)

salt to taste 

Oil to deep fry the chaklis

  • Dry roast urad dal on a low flame till nice aroma then grind it to a fine powder. sieve and keep aside.
  • Soak Varai / Barnyard millet for 1 hour. Then drain and grind with coconut to a thick paste ( it should be a very thick paste) but at the same time very smooth too .
  • Take it out in a container then add til , salt , haldi, hot oil ( Heat oil in a small pan and when it's smoking hot drop it on the paste).
  • Then add in the  roasted urad dal powder and keep mixing you will get a perfect dough . knead it well till you get a very smooth dough like the one shown in this picture.
  • Once you get this consistency add it in chakli mould and press into roundels and deep fry in oil till golden . Store it a air tight container.

Thursday, September 22, 2016

Maddur Vada

It's a bit cold and gloomy may be it might rain today and this snack what I am posting today is one of my fav tea time snack and perfect for this weather sipping hot coffee ...Maddur vada this is spicy , crispy tea time snack which needs no introduction which is quiet similar to Nippat which I have posted earlier the only difference here is onions being used here which gives such a lovely taste of fried onion when you take a bite ...if you love the flavour of fried onion then you def need to try this spicy and crispy delight. If you did find this recipe amazing pls do leave in your feedback and comments would love to read them :)....So without any delay here goes the recipe for Maddur vada


1 cup Rice flour

1/2 cup maida

1/2 cup Semolina (rawa / Sooji )

5-6 green chillies (finely minced)

1/4 tsp red chilli powder

2 tbsp chopped coriander leaves

2 med sized onion (finely chopped)

4 sprigs of curry leaves (finely chopped)

2 tbsp black til ( opt) ( I use as it gives a very good flavour)

3 tbsp oil (heat up to the smoking point ) + oil for deep frying 

water to bind it into a dough

salt to taste 

  • In a wide bowl add in maida, semolina, green chllies, coriander leaves, rice flour, chopped curry leaves, onion , til salt, red chilli powder and keep aside.
  • Heat 2 tbsp oil to a smoking point then pour over the mix then add in little by little water to bind it into a semi smooth dough like the one shown in the picture below 

  • Take a butter paper or any plastic sheet smear it well with oil then pinch out a small portion of the dough pat it evenly to shape it round and flat .
  • Deep fry in oil till it becomes golden and crispy. You can store it up to 3 days . Enjoy with a hot cup of coffee :D

Thursday, September 15, 2016

Mango Cake

This is the first time I am trying this Mango cake and I must say me and my family simply loved the's too good and simply Gorgeous !.....I absolutely loved it and what's more this is Mango semolina cake it's very healthy too as it doesn't require any maida ....Thanks to Kaveri Obhan for sharing such a lovely recipe I loved it !.....I have actually changed the recipe a little bit have used a bit less sugar and have omitted the use of green cardamom powder here...choice is your's if you want to use it or omit it . Have just topped with fresh cut mangoes and haven't used any frosting ...but if you do fancy a frosting you can use fresh cream frosting ....But believe me it's absolutely gorgeous just the way it is !


1 cup semolina

1 cup Mango pulp ( I have used tinned one here )

1/4 cup oil

1/2 cup sugar

1 tsp Baking powder

1/4 cup Pistachios ( Opt ) ( I haven't used it here )

  • Mix semolina, sugar, baking powder and keep aside.
  • Then mix in oil and mix it well with the help of the whisker.
  • Now add the mango pulp and mix well . Leave it aside for 4-5 mins.
  • Preheat the oven 170'c then bake it for about 30-35 mins or till done.
  • Check with a toothpick in the center if it is properly baked .
  • Cool and then decorate it with Mango slices and serve.
  • You will def love the flavour here ....Nice , totally different and one of the most easy cake I have prepared ...Do try this I'm sure you will love it !
  • Note : if your using a fresh Mango puree make sure it's very thick . This recipe called for cardamom powder ....well i have skipped you can use it if you prefer
  • Note 2 : You can top it with fresh cream but i really enjoyed it on it's own :)

Monday, September 12, 2016

Spongy Riceflour Idli

How about easy and quick breakfast idea for busy mums sounds perfect right.....Yes this is the one for you Rice flour idli grinding just mixing 4 basic ingredients and you will love these spongy idlis...I did try this twice I simply loved it ! Truly a great recipe and perfect for those persons who are in a rush and looking out for easy idli recipe !...Do try this and don't forget to leave in your feedback 


1 cup fine Rice flour

2 cups semi thick buttermilk ( 1 and 1/2 cup thick yogurt + dilute  it with 1/2 cup water)

3-4 green chillies minced finely

salt to taste

1/2 heaped tsp Eno fruit salt


  • In a mixing bowl whisk yogurt with the water well and keep aside.
  • Take Rice flour in a bowl add in buttermilk , salt, minced green chillies and give a good mix . Then cover and leave it overnight.
  • Next morning steam the Idli container and apply coconut oil generously on the idli container.
  • Now add in Eno to the idli mix which you have kept it overnight and mix well and steam them in idli moulds or container for 10-12 mins till it comes out clean in the middle . Allow it to cool completely before taking it out .
  • Serve wtih sambar / Chutney your choice but you really can't make out that this idli is without urad dal .
  • Note ; As Eno is used in here make sure you use the whole batter in a batch !