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Friday, December 5, 2014

Vegetable Churmuri/Easy Bhel-Healthy and Yummy

Whats this Churmuri??If u are not familiar with Bangalore/Mysore you probably will get this question.Churmuri can be called as instant bhel-you don't add chutneys to it.The ingredients is less but it tastes delicious.

Sometimes u don't have chutneys handy and u r lazy enough to make one then churmuri is the best quick fix.

I miss those park days in Bangalore,Cubban park,sanky tank.The most exciting moment in the park was to have churmuri.And the way they pack is so paper and on top of that banana leaf,make a big cone and fill it up.Just can't wait for my next trip.

Also if you know any other best places to eat churmuri in Bangalore please post in comments...

Recently I tried adding extra vegetables to the original one you get in streets.And it turned out too yummy and definitely healthy.

Here is what u need:

Murmura/Kadlepuri-6 cups
1 big tomato or 2 small tomato chopped
1/2 big onion or 1 small chopped
red round raddish finely chopped -3
green onion finely chopped-3
cucumber peeled and finely chopped-3 Tbspn
lemon juice-1 Tbspn
sugar powdered-1/4 tspn
chaat masala-1 tspn
green chilly finely chopped-2
Cilantro finely chopped-2 Tbspn
Mixture/Namkeen-1 Cup
chakkli pieces/kodbale pieces(optional)-1 Tbspn (tastes great)
salt to taste

Once the cutting work is done ....churmuri is almost done!Isn't it easy??

How to Make:

1.Lets mix all the ingredients in a very big bowl except for mixture/namkeen.

2.Use your clean hands and give a good mix by pressing the ingredients so it turns it a little juicy.Continue for 2 more times.

3.Now add namkeen.Next comes murmura, make sure its crisp.You can microwave it for a minute or keep it in sunlight or carefully roast it in low flame

4.Give it a good mix in hand.

5.Adjust salt and sugar.

6.Enjoy with a cup of tea .

Note:I like more vegies in my can add extra murmura if u don't like it.Also u can be creative and make your own variation by adding boiled potato pieces,raw mango pieces,pineapple pieces.Let me know what u tried.


Thursday, October 23, 2014

Happy Deepavali- Snacks recipes

 To All My dear viewers ,Happy Deepavali/Diwali.

Here are few snacks and the detailed recipe I made yesterday for my family and friends.Enjoy your deepavali with these snacks

Easy Chakkali/Murukku 
 Besan Ladoo

Poha chivda

Iyengar bakery style mixed veg puff

Stuffed Capsicum Pakoda chaat


Iyengar bakery Vegetable Puffs

Its Bangalore....

Its Evening....

And the streets are filled with the aroma from iyengar bakeries...:-)

It usually used to pull me daily for the hot crispy veg puffs...

Just cannot forget the taste of variar bakery (rajajinagar )and V B bakery in vv puram.

For those of you around rajajinagar visit variar in the evenings for their yumm puff.Their address: No 68 ,Near ESI hospital, 12th Main Rd, 2nd Block, Rajajinagar, Bengaluru, Karnataka 560010, India

For those in Bangalore and looking for baking supplies and pastry sheets u can try General food Additive stores in sheshadripuram...special store for baking.
Here is the address No.175/3, 1st Main Road, Seshadripuram, Opposite To HDFC Bank, Bangalore - 560020  +(91)-80-23367878, 23360517 .Call before u go for timings!

In US you can find puff pastry sheets in publix,walmart,kroger,meijer or any other grocery store in frozen section.

Remembering all my childhood memories of India...decided to make puff.It was super hit almost tasted like variar bakery one:-).Try it out and ur family and friends would love it.

Here is what u need:

1)Puff pastry sheet.
2)Filling:You can be  creative and make make ur own creative crazy fillings.It could be sweet cream and dry coconut,salty potato or spicy mixed vegetables.Leave me a comment if u have any other creative suggestions.

For iyengar bakery mixed veg filling u need:

2 big potatoes boiled  and mashed
finely chopped cabbage-1 cup
finely chopped carrot-1/2 cup
boiled green peas-1/2 cup
chopped capsicum-1/2 cup
green chilly-2
garam masala-1 tspn
rasam powder-1/2 tspn
oil-1 Tbspn
salt to taste
turmeric-2 pinch
hing-2 pinch
mustard seeds-very little it should not be seen-less than 1/4 tspn
jeera-very little it should not be seen-less than 1/4 tspn
coriander leaves/cilantro-1 tbpsn chopped.

 How to prepare the filling

1)Heat oil in a deep pan.When hot add mustard seeds,jeera,hing,turmeric.When mustard seed crackles add all the vegetables other than mashed potatoes.Fry for 2 min  add 1-2 tbspn water to aid the cooking process,add salt and let it cook.

2)Now add the masala,cilantro,potatoes,adjust salt.

3)Mix well.

How to make

1)Puff pastry sheets are frozen ,keep them outside and let it thaw for 5 hour.Keep an eye on it.Don't thaw too much it makes it sticky and difficult to handle.You can also transfer from freezer to fridge area the night before so it gets thawed.

2)Cut them into desired size.I made them a little small-9 pieces in a  sheet.You can try 6 pieces if u want them big bakery way.

3)Make cylindrical shape balls.I try to use more filling as I like it that way.

4)Press the edges .Grease the baking tray and arrange the puffs.leave enough space between two as it puffs up and becomes bigger than original size.

5) Preheat the oven for 400F.

6)Place the trays and bake them for 25 min.

7)Keep a close eye after 20 min as some oven takes a min or two less.

8) Once its golden brown its ready ..Fresh hot crisp yum vegetable puff.

Wednesday, September 10, 2014


I somehow feel more INDIAN when I am outside the country...Thought of making something special which represents India,then thought about the flag!!!!Our Beautiful tricolor flag.

Its nice awareness for kiddos and they for sure will love this colorful meal.

Carrot tomato rice for saffron,sacrifice rice
Curd rice for white,peace rice
Whole mung usal for green,prosperity usal.

                                                                Carrot Tomato Rice

2.5 Cups cooked rice(make sure its not mushy)
1 onion finely chopped
1.5 tomato chopped
1 carrot grated
1garlic pod minced
2 Tbpsn oil
4 cloves
2 cinnamon
1/4 tspn chilly powder
1 tspn garam masala
2 Tbspn grated paneer or coconut(north indian/southindian)
salt to taste.

1)Heat oil in kadai.When hot add cloves and cinnamon after 3-4 seconds add chopped onion and minced garlic,salt,fry till half done.

2)Then add tomatoes,garam masala,chilly powder fry for 2-3 min in medium flame.Add grated carrot +grated paneer for northindian taste or grated coconut for south indian taste.I have tried both and it tasted equally yumm.Today I made with coconut.Lets cook it for 2-3 min.

3)Adjust salt,Add cooked rice.Mix well.

4)Saffron carrot tomato rice ready to enjoy.

                                                       Curd Rice/Cool Yogurt rice

This is my all time favourite.I can eat it anytime of the day .
Famous for Prasad-to offer god,comfy when you are sick.
In south india,meal is ended with curd rice.probably for the cool off effect from spices.
Kids favourite!.
Super easy to make.
Can make a lot of variations example adding pomegranate,chopped green grapes.

Here is what you need

2.5 cups cooked rice(soft)
1 cup  plain yogurt
2 Tbspn whole milk
1 Tbspn oil
1/4tspn mustard seeds.
curry leaves-1 string
1 green chilly chopped
cilantro chopped-1tspn.
cashew pieces-1 tspn.
sour cream-1 tspn(optional)-for rich taste

1)When the rice is warm,mix well pressing it(probably use your hands) so its not grainy.

2)Heat oil in a small pan.When hot add mustard,wait till it start to splutter and addgreen chilly,curry leaves,cashews pieces.Once cashew turns golden color add cilantro and turn off heat .

3)Transfer the tempering from step 2 to the mashed rice.

4)Add rest ingredients and mix well

5)After few minutes it tends to become dry,so I add ice cold water and mix again.Adding ice cold water gives a nice feeling when u eat.:-)

                                                  Whole Mung(hesarukalu) Usal.

Needless to tell how healthy the whole  mung is!Power house of protein!

2 cups cooked mung beans.
1 big onion
2 Tbspn grated coconut
2 chopped onion
1 string curry leaf chopped
2 Tbspn oil
1/2 tspn mustard seeds
hing/asafetida-1/8th tspn
1 tspn lemon juice
1 tspn chopped cilantro
salt to taste

1)Heat oil in a pan,add mustard seeds and when it splutters add curry leaves,hing and chopped onion.Fry till onion is transparent.Add salt give a mix

2)Now its time for cooked whole mung,grated coconut.Adjust salt and fry for 3 min in medium.

3)Add lemon juice and cilantro.

4)Usal is ready

Lets arrange  everything as flag and enjoy....

Tuesday, June 10, 2014

Tasty Vegetable Vermicelli Upma

Its breakfast time ! or may be potluck time with friends.Everybody is going to love it with lots of vegetables in it.

I bought roasted bambino brand vermicelli.You can get the unroasted one and roast it at home or  even get rice vermicelli.

A good lunch box idea too..

Here is what u need:

2 cups vermicelli.
3 cups mixed vegetables(potato,carrot,beans,onion,tomato,capsicum)
1 Tbspn grated coconut fresh/frozen.
1 Tbspn peanut
1 string curry  leaves
1 Tbspn coriander leaves/cilantro.
2 greenchilly chopped
2 Tbspn oil
1/2 tspn mustard seeds
1/2 tspn urad dal
1/2  tspn lemon juice
pinch of asafetida/hing
1/8 tspn turmeric
salt to taste.

Here is how to do:

1)If you don't have the roasted vermicelli.Lets  quick roast the vermicelli in medium flame for a minute or two with 2-3 drops of oil.Don't burn it!

2)Lets bring 6 cups of water to boil.Once it starts to boil add the vermicelli.Let it boil for 6-7 minutes.If you overcook it upma becomes sticky.

3)Next is the most important step.Lets pour the extra water out and run it under cold water with 2 ice cubes.Discard excess water.You can use wide pan with holes like colander,filter for this step.This makes vermicelli non sticky.

4)In a pan add oil,when hot add the mustard seeds and allow them to pop.Next comes the peanut, urad dal fry till golden brown.Add green chilly,curry leaves,turmeric,hing.Then the chopped vegetables,cilantro,salt to taste.Sprinkle little water and cook it till done.Add grated coconut.

5)Add the vermicelli  and give a gentle stir till completely mixed.

6)Add lemon juice,adjust salt.

7)Enjoy with chutney (chutney recipe) .

Wednesday, May 21, 2014

Power Paratha with Amaranth leaves

Calling all paratha lovers ,here is tasty and super powerful ,super healthy paratha.

Amaranth leaves

For those of you who don't know about Amaranth leaves,its indian spinach with strong taste .In kannada is called dhantu soppu and in telugu its called thotakura.

Few Health benefits:

1)This green leaves is very rich in Vitamin A,,Iron and helps blood circulation in body and hence good in pregnancy

2)Its rich in calcium and strengthens your bones and teeth

3)Rich in Manganese,potassium,magnesium,riboflavin,amino acid hence builds immunization and protects you from diseases

Along with Amaranth I added carrot,potato,mint leaves-Makes it more powerful and tasty :-)

Mashed potatoes makes your paratha soft.You can add half if you want.

You can also add pinch of chilly powder or half green chilly if you like it spicy.

You can also add one garlic while boiling ..

Lets make paste

1 cup washed amaranth leaves
1 big carrot cut into pieces
1 Tbspn chopped mint leaves

Lets boil leaves and carrot with little water till fully cooked may be for 6-8 min.Keep the extra water you can use it to make the dough

Now lets grind it  to smooth paste,add mashed potato and keep aside

Lets make the Dough

2 cups chapati flour
grinded paste
1 boiled and mashed potato- medium size
roasted cumin powder- 1/4 tspn
while semame seed-1/4 tspn
1 tspn oil
salt to taste

Lets add dry ingredients and mix.Next add the grinded paste and mashed potatoes and start mixing.Sprinkle water if needed and make medium soft dough.Smear oil on top and cover it & leave it for minimum 30 min.I kept it for 2 hours.

(Use water from washed blender or cooked leaves)

 I didn't add  any extra water at all only the puree was enough to make the dough so be carefull,don't add entire paste add little at a time and mix so your dough doesn't end up being too soft)

Roll and Make Parathas

1)Take a big lemon size ball flatten it add few drops of oil,fold it and roll it into desired thickness.
2)Put on hot tawa leave for 10 seconds,add few drops of oil around and turn it and leave it for 10 sec.
3)Repeat the turning process if not completely cooked.
4)Enjoy with some pickle n curd or your favourite side dish.
5)vegetable makhani recipe , channa masala with rich gravy recipe


Sunday, April 27, 2014

Bhindi Raita - Quick and Tasty

When I step into my kitchen to make something new and different I tend to peek into shorcuts or easy quick fixes:-)

I got a lot a fresh okra/bhindi from flea market ,one day I made Okra/Bendekai Sambar and the next day I tried masala raita and it was finished in no time:-).Very easy one with less cooking ,perfect as side dish or even as a main dish with rice-Thats what we did,masala raita with rice and some pickle and papad for lunch!

Lets see how to make

2 Cups cut bhindi
2 Cups plain yogurt/curd
salt to taste

For grinding
2 Tbpsn roasted chana dal(hurigadale in kannada)
3 Tbspn grated coconut fresh/frozen
2 green chilly
1 Tbspn cilantro/coriander leaves
pinch of  asafetida
Gring the all of the above with 3 Tbpsn of water to a very smooth paste.

For tempering
2 tspn oil
1/2 tspn mustard seeds
1/2 tspn urad dal
Pinch of asafetida
1 string curry leaves
1 dry red chilly cut into 2 piece

Heat oil ,when got add mustard seeds.When it starts popping add the urad dal and fry till light golden brown.Next comes asafetida,curry leaves,red chilly.


1)Lets wash the bhindi, take kitchen tissues and wipe off the water.Cut them into 1 inch pieces.
2)Add 1 Tbspn oil to non stick pan and fry it in medium flame till its completely cooked but not mushy.Sprinkle salt when 3/4th done.
3)Let's beat the curd+Add the fried bhindi+Add the tempering + Adjust salt.

Perfect for side dish in a thali or even as main course.

Friday, March 21, 2014

Bangalore Set Dosa

These dosas are served in a set of 3 hence the name Set Dosa.Unlike crispy thin paper dosas these are soft,spongy and thick.

Miss those Bangalore days,rushing to darshinis and ordering set dosa..Here it comes!The  set of golden soft dosas served with mixed vegetable sagu and  with a spoonful of delicious butter on top and finished in no time! gulum swaha..

Best for breakfast and even kids lunch box or after school snack.The thin dosas are good if eaten immediately but as these are soft and thick variety it stays good even in ur lunch box!

Common lets make it today,


Add maida to the blender together with rice and dal

After fermentation its frothy like below picture

3 cups rice
3/4 cup urad dal
5Tbpn thick poha/avalakki
1Tbspn All purpose flour/maida
1 tspn sugar(powder)
salt to taste

1)Wash rice and urad dal together.
2)Lets combine washed rice,urad dal,poha ,add lots of water almost 3 inch above rice dal surface.
3)Leave it overnight or 8 hours.
4)Pour out all the water .
5)Add 2 Tbpsn water at a time and  add all purpose flour along with rice -dal ,blend  it to a very smooth paste.
6)Take batter big bowl(as the batter rises once fermented),cover it and leave it overnight or 7-8 hours in a warm place.I usually put it in the oven with lights on.
7) You can see the batter rised up,nice frothy and aerated.Now the batter is ready to make dosas.

How to make

1)Heat a non stick pan to medium high.
2)Take a ladlefull of dosa batter and pour it on the pan.I will not spread it for set dosa as it is thick and fluffy.

3)Add a Tbspn of ghee/oil mix around the dosa.(Mix 1 Tbpsn of ghee and 4 Tbspn oil and use it for making dosas,or just oil if u don't like the ghee taste)
4)Turn it over once golden brown
5)Serve  3 dosa with a spoon of butter along with  mixed vegetable sagu and chutney

Wednesday, March 12, 2014


Outer Covering

1 Cup All purpose Flour/maida
1 Tbspn Oil + 4 Tbspn Oil
1/8 tspn turmeric
pinch of salt
water to mix


1)Take the all purpose flour,add  1 Tbspn oil,turmeric,pinch of salt couple of tbspns of water at a time and make a  medium soft dough.Now Lets add 4 Tbspn Oil over the dough.

2) Add a tspn oil over dough.Cover the dough and leave for 4 hours.

3) I know its a lot oil but it will make your obbattu/puran poli soft.


1 Cup............................Toor Dal
1 Cup ............................Jagerry
1/2 Cup..........................Grated coconut(fresh or frozen)


1)Lets boil Toor dal in stove top with 5 cups of water until 90%done (not very mushy).

2)Drain the water and store it(u can use this for rasam).

3)In a kadai,add the cooked dal,jaggery in medium flame.As the jaggery starts to melt add coconut and peeled cardamom/elachi(I used with peel for extra flavor,but takes a little time while blending).

4)Keep stirring till the jaggery melts and you start getting nice aroma,may be for 5 min.Make sure you don't burn the bottom part.

5)Let it come to room temperature.Then go ahead and blend it to a thick smooth paste.Now the filling ie,hoorana is ready.

Making Obbattu


1)Once the dough and hoorana is ready,lets start making obbattu.

2)Take a lemon size dough,spread it in your palm & add hoorana, pull the dough up and close it.

3)Smear oil on Banana leaf.Start patting with oily hand.

4)Place the Banana leaf on a medium heat pan.Gently detach the obbattu .

5)Leave for 30 sec and turn it over.Cook for 30 more sec .Flip to see if it is evenly cooked or else cook it for some more time

5) Enjoy the traditional indian sweet

Serving Suggestions

1)Serve with a Tbspn of warm ghee on top.
2)A lot of people add 1/2 cup warm milk.

Note:Some people use chana dal instead of toor dal.Both taste great.But I love it with toor .