Saturday, November 16, 2013


This is a deep fried delicacy made at our homes especially when we are expecting a lot of guests. This recipe is easy to make and the Kunuku remains crispy and tasty even when it cools off. The ingredients are the same as Adai except that the Kunuku batter should be thick.

  • 3 cups Idli Rice
  • 1 cup Toor Dal
  • 1 cup yellow Moong Dal
  • 1 cup Channa Dal
  • 15 Red Chillies (Adjust to taste)
  • 1 tsp Salt (Adjust to taste)
  • 1/4 tsp Asafoetida
  • 1 spring of Curry leaves chopped (Optional)
  • Oil to deep fry
  1. Soak the Rice and Dals separately for 2-3 hrs.
  2. Drain the Rice and grind it coarsely along with the Red chillies, Asafoetida and Salt and keep the ground mixture aside. Now drain and grind the soaked dals coarsely and mix it with the ground rice mixture. The Kunuku batter should be thick like the Paruppu vada batter. Add the chopped curry leaves to the batter and mix well.
  3. Heat the oil in a Kadai. When the oil is hot, spoon the batter into the oil.
  4. Once it turns golden brown, remove the Kunuku with a slotted spoon and drain the excess oil on a paper tissue.
  5. Kunuku is ready to serve!

Friday, November 1, 2013


Omapodi or Sev as it is popularly known, is yummy to eat as it is, or with some chat or mixed in curd with some chat masala. This is my mom's recipe for Diwali.


  • 1 cup Besan 
  • 1/4 cup Rice flour
  • 1 tsp Ajwain (Omam)
  • 1 tbsp Butter
  • 1 tsp Salt (Adjust to taste)
  • Oil to deep fry

Wednesday, October 9, 2013

Easy Apple Pie

It is Apple picking time!!! My daughter picked a few apples from the orchard when she went for apple picking from school and gave it to me to make apple pie. So I hunted for an easy recipe and came across this one. I made a few changes to the original recipe to suit our taste and it turned out a big hit at home!

No Roll Pastry 
1 1/2 cup All Purpose Flour
1 tsp Salt
1 tbsp Sugar
1/2 cup Ghee
2 tbsp Milk

Pie Filling
3 Apples grated
1/2 cup Sugar (Adjust to taste)
A pinch of Cinnamon powder (Optional)
A pinch of Cardamom powder
2 tbsp Butter

1/2 cup Butter
1/2 cup Sugar or Brown Sugar
1 cup All Purpose Flour


  1. Mix all the ingredients for the Pastry and press the dough into a greased pie pan with your fingers to line the bottom and sides of the pan.
  2. Mix the ingredients for the Pie Filling and pour it into the crust prepared.
  3. Mix the ingredients for the topping and sprinkle them on top of the pie to cover the pie.
  4. Bake the Pie at 350F for around 20 min or till the crust turns a golden brown.
  5. Yummy Apple Pie is ready to be served!!

Monday, September 30, 2013

Jawarsi Upma

Jawarsi Upma or Sabudana Kichadi is generally made during Ekadesi and other fasting days as this is one of the dish that is allowed to be eaten by people who cannot fast completely due to any reason. There are many ways this kichadi is prepared but this is my mother's version of the recipe and we all love it.


  • 1 cup Jawarsi (Sago)
  • 1/4 cup Peanut powder (Roast the peanuts and make a coarse powder)
  • 1 small-med Potato (cut into cubes)
  • 1 tsp Mustard
  • 1 tsp Cumin
  • 1/4 tsp Urad dal
  • 1/4 tsp Channa dal
  • 2 tsp Oil
  • 2 Green Chillies
  • 1/2 tsp Ginger grated
  • 1/4 tsp Turmeric
  • Pinch of Asafoetida
  • 1/2 tsp Salt (Adjust to taste)
  • Few springs of Curry leaves and Cilantro to garnish
  1. Wash the Jawarsi and soak it overnight with enough water. (If you forget to soak it the day before, soak it for atleast 3-4 hours.) Drain the jawarsi in a colander when you are ready to make.
  2. Heat oil in a big kadai/pan and add the mustard and cumin seeds. When they crackle, add the urad dal and channa dal. When they turn slightly brown add the green chillies, ginger and curry leaves
  3. Add the cubed potatoes and fry it for a few minutes till it is cooked.
  4. Add the Jawarsi and salt and stir well on low flame till the Jawarsi gets cooked (They will become transparent when cooked.)
  5. Add the peanut powder and mix well for a few minutes.
  6. Garnish with coriander leaves and serve.

Monday, April 1, 2013

Aval Vadai

If you are bored of making the same vada for all the festivals, then try this one next. It remains crisp even after it becomes cold.

  • 2 cups Poha/ Aval/ Avallakki
  • 1/2 cup Channa dal 
  • 1 tbsp Toor Dal
  • 4 Green chillies  
  • 1" piece ginger 
  • 1/4 tsp Asaofoetida
  • 1 handful Coriander leaves chopped
  • 1/2 tsp Salt (Adjust to taste)
  • Oil for deep frying
  1. Wash and soak the channa dal and toor dal for 30 minutes.
  2. Wash & soak the poha/Aval for 15 mins
  3. Grind the dals along with green chillies and ginger, coarsely without adding much water. 
  4. In a bowl, add the ground mixture, the soaked aval, coriander leaves, salt, asafoetida and mix everything well to form a dough.
  5. Heat oil in a wok /kadai for deep frying.
  6. Make small balls and flatten them and fry till golden brown. Remove them with a slotted spoon and drain the excess oil on a tissue paper.

Monday, March 11, 2013

Homemade Chocolates

My mom always made these for our birthdays and we all used to love it because we can get to eat more. Now as a mom, I would still prefer giving these chocolates to my daughter than the store bought ones as it is made without artificial sweeteners or high fructose corn syrup or any other preservatives. This is a simple recipe that takes less than 10 min to make and you can use your creativity to make a variety of chocolates.

  • 1 cup Milk powder
  • 2 tsp Cocoa powder (Adjust to taste)
  • 2 tbsp Butter
  • 1/2 cup Sugar (Adjust to taste)
  • 1/4 cup chopped dry fruits & nuts like Cashews, Almonds & Raisins (Optional)

Tuesday, March 5, 2013

Mozzarella Sticks

This is a popular appetizer in USA and very easy to make at home. All cheese lovers will love this dish, but be sure to buy rennet free cheese.


  • 8 String cheese (Rennet free)
  • 1/4 cup Bread Crumbs
  • Salt (As required)
  • Chilli Powder (As Required)
  • 1/2 cup All Purpose Flour 
  • Any other seasoning like Oregano / Ajwain / Sesame seeds (Optional)
  • Oil to shallow fry


  • Freeze the cheese sticks for 10 min.
  • Mix the All purpose flour, salt, chilli powder and seasonings (if using) with water, to make a thick batter.
  • Heat oil in a wok.
  • Cut the cheese sticks into halves and dip the stick in the batter and roll it over the bread crumbs and shallow fry them in the oil.
  • Remove it with a slotted spoon and drain the excess oil on a tissue.
  • Serve hot with ketchup.

Monday, February 18, 2013

Flax Seed Burfi

This is a very tasty and healthy burfi from Manjula's KitchenIt is super easy to make and will be instantly liked by all. You can indulge into it without feeling guilty!

  • 1/2 cup golden flax seed powder or meal
  • 1/2 cup coarsely ground walnut
  • 1/2 cup coarsely ground almonds
  • 1/2 cup coarsely ground cashews
  • 1/2 tsp cardamom powder
  • 1 cup sugar
  • 1/4 cup water

Sunday, February 10, 2013

Paruppu Vada

Another easy recipe from my mother's treasure chest with only very little ingredients and the best part is, the vada stays very crisp even when it is not hot. 

  • 1/2 cup Toor Dal
  • 1/2 cup Channa dal
  • 2 tsp Urad dal
  • 1/2 tsp Asafoetida
  • 2 Green Chillies
  • 1/4" piece of Ginger
  • 1/2 tsp Salt (Adjust to taste)
  • 2 tbsp chopped coriander
  • Oil to deep fry
  1. Soak all the dals for 30 min.
  2. Coarsely grind the dals along with green chillies, ginger, salt and asafoetida with just enough water. The batter should be thick.
  3. Mix the chopped Coriander leaves to the batter.
  4. Heat oil in a kadai and when the oil is hot, make small patties in the palm of your hand and drop it in the oil carefully. When the vada turns golden brown flip it and remove it with a slotted spoon and drain the excess oil on a paper tissue.
  5. Serve crisp vadas hot or cold.

Tuesday, February 5, 2013

Dill Pulao

Dill is my favorite and I wanted to try this dill in pulao and it was a big hit especially with my daughter who is a very fussy eater. The veggies are optional but I feel guilty to make any dish without the veggies, so I have added whatever my family likes. You may add the veggies of your choice and if there is none available you can even skip the veggies and make the pulao with just the dill leaves. This is a very flavorful and healthy one pot meal.


  • 1 cup Basmati Rice
  • 1 bunch Dill leaves (cleaned and chopped)
  • 3 cups chopped Vegetables (Cauliflower, Potato, Lima beans, Carrots)
  • 2 Cardamom
  • 4 Cloves
  • 1" piece Cinnamon
  • 1 Bay leaf
  • 1 tsp Cumin seeds
  • 2 tbsp Oil (Olive Oil preferably)
  • 3 Green chillies (Adjust to your taste)
  • 1 tbsp finely chopped Ginger
  • 1/2 tsp All Spice Powder (Optional)
  • 1/2 tsp Asafoetida
  • 1 tsp Salt (Adjust to your taste)


  1. Heat oil in a cooker and when the oil is hot enough add the cardamom, cloves, cinnamon, bay leaf, asafoetida, cumin seeds, all spice powder(if adding), green chillies and ginger.
  2. Add the Dill leaves and saute for a few minutes. Then add the vegetables and mix well.
  3. Wash and add the basmati rice and mix well. Add 1.5 cups of water and salt and close the cooker and cook on low heat for around 15 min or till the rice is cooked.
  4. Serve Dill pulao hot with a raita of your choice.

Tuesday, January 1, 2013

Jawarsi Payasam

Happy New Year to all out there!! Entering into the New Year with this sweet recipe. Jawarsi Payasam or Sabudana Kheer is a favourite among kids especially.

  • 1 tsp Ghee
  • 1/2 cup Jawarsi (Sabudana)
  • 2 cups Sugar
  • 5 cups Milk
  • 1 tbsp broken Cashews
  • A pinch of Cardamom powder
  • A pinch of Saffron (Optional)
  1. Heat a deep bottomed pan and add the ghee and fry the cashews and keep aside.
  2. In the same pan, add the Jawarsi and fry it till it starts spluttering and turns white.
  3. Now add Milk and place the stove on medium flame. Cook the Jawarsi for around 20 min or till the Jawarsi becomes transparent.
  4. Add the Sugar, saffron and cardamom powder and allow the mixture to boil for a few more minutes. Switch off and serve after garnishing the payasam with the fried cashews.

Curries for Indian Flatbreads

Paneer Butter Masala
Methi Malai Mutter
Channa Masala