Ugadi! Festival time! What is there in sweet?😋 Try this awesome simple yet different and of course tasty recipe this time. I have prepared it with white poha. However, It can also be prepared with red poha as well. It can be prepaed with or without dry fruits. It will taste good in both the ways.

So without further ado, here is my poha laddu recipe:


Poha(Flattened rice) - 1 cup
Grated jaggery - 1/3rd cup
Ghee - 3-4 tbsp or add as required
Cardamom powder - 1tsp
Milk - 1 tsp
Almonds (Optional) - 5-6
Cashew (Optional) - 5-6
Raisins (Optional)- 5-6


  • Dry roast poha on low flame. keep on stirring it. Don't worry even if it starts becoming brown.  
  • Try to break few granules with your hands. If you are able to do it, means it's done. 
  • Transfer it to some other plate. Let it cool down.
  • Grind jaggery and roasted poha together. It should be coarse.
  • Heat ghee in a pan. Add dry cashew, almonds, raisins.  All the dry fruits and nuts are optional. It will taste good even without dry fruits.
  • Saute them on low flame for 2-3 minutes. Cashews should be golden brown.
  • Add it to poha and jaggery mixture.
  • Add milk and mix well.
  • If you think that the mixture is dry and it will be difficult to bind laddus then add more ghee.
  • Shape them into small laddus.
  • Enjoy laddus! If you like then let me know. If not, still let me know.😉 Obviously! This is how I will improve 😎
Samosas! 😋 Tell me what do you feel when you think about samosas? yummy? or deep fried + maida 😔. No!!! Well, I have something for diet conscious people. This samosa is made up of Semolina! No refined flour! What? Are you still thinking about deep fried samosa? Okay, relax! Use air fryer 😃 Now, enjoy crispy samosas guilt free. 😋


For dough: 
Semolina (Sooji/ravva)  - 1 cup
Carom seeds (Ajwain) - 1/2 tsp
Salt to taste 

For Stuffing:
Boiled potatoes - 2
Coriander seeds(Dhaniya) - 1/4 tsp
Cumin seeds(Jeera) - 1/4 tsp
Onion seeds (Kalonji) - 1/4 tsp
Fennel seeds (Saunf) - 1/4 tsp
Red chilli flakes - 1 tsp
Dry mango powder - 1 tsp
Kasuri methi (Optional) - 1tsp
Turmeric (Optional) - 1/2 tsp
Salt to taste


For Stuffing:
  • Heat oil. 
  • Add Coriander seeds, cumin seeds, onion seeds, fennel seeds. Let them splutter.
  • Add boiled potatoes,  salt, dry mango powder, turmeric, Kasuri methi and red chilli.
  • Mash and mix them well.
  • Stuffing is ready!

For Dough:
  • For 1 cup sooji, you will need 2 cups of water.
  • Heat water in a pan. 
  • When it starts boiling, Add salt and carom seeds.
  • Add sooji. Keep on stirring until it reaches dough like consistency. 
  • Keep it aside in a separate container. Let it cool down a bit. 
  • When it is warm, Knead it. Add some oil while kneading it.
  • The dough should be very soft. Just like normal dough for chapatis.

For samosa:
  • Take a small section of dough. 
  • Add little oil on your palm and make it flat, just like chapati. Don't worry it starts breaking. It is very easy to fix.
  • However, if you find it difficult then take a polyethene sheet.
  • Apply oil on it. Place that small section of the dough. Cover it.
  • Start making it flat. This process is similar to Sabudana thalipeeth.
  • Keep it on a well-greased plate.
  • Cut it into two halves.

  • Put some stuffing in both the sections.

  • Fold it as demonstrated in the pics below.

  • Deep fry these samosas on high flame until they are golden brown.
  • You can air fry/bake samosas as well.
  • Serve it with your favourite chutney.

Ridge gourd? 😥I don't like it! I still can't believe that in few minutes I will be posting something made up of ridge gourd?! Well, recipe credit goes to my awesome roomie... Anjana 😊.  Have you checked out Aloo dum biryani recipe? That was prepared by my roomie, Sayali.  Yes, I have awesome roomies 😻. This chutney is very easy to prepare. Needs few ingredients and no master chef skills.

Here is the recipe for delicious turai chutney:


Ridge gourd(turai) – 2 Big sized
Tomato – 3-4 medium sized
Green chillies – 5-6
Tamarind – 2 inch
Cumin seeds(jeera) – 1 tsp
Mustard seeds (Rai)– 1 tsp
asafoetida - 1/2 tsp
Coriander - 1 tbsp
Ghee – 1 tsp
Oil – 1 tbsp


For chutney:
  • Roughly chop ridge gourd, tomato &  green chillies.
  • Heat oil in a pan.
  • Add vegetables, salt, cumin seeds, tamarind and turmeric.
  • It will start becoming watery because of tomato and ridge gourd.
  • Cook them for 15-20 minutes till most of the water is evaporated. 
  • Add coriander.
  • Transfer it to some other vessel. Let it cool down.
  • Put it in a mixer. Blend it for 2-3 secs.

For tadka :
  • Heat ghee in a tadka pan.
  • Add chana dal, urad dal, mustard seeds, asafoetida.
  • Let it splutter. 
  • Turn off the stove then add curry leaves.
  • Add it to the chutney.
Serve it with any of your fav paratha, rice, curd rice, Raw Banana dosaPesarattu or any kind of dosa or even with Sabudana thalipeeth.

Mouthwatering! isn't it?! 

If you are a beginner and want to flaunt your cooking skills in front of your friends/ relatives, then you are in the right place. Just follow this recipe step by step. The result will be awesome.

Serves:  4

Ingredients :

Basmati Rice - 1.5 cups
Tomato - 3-4 medium
Onion - 3-4
Potato(par Boiled) - 5
Green chillies - 5-6
Ginger - 1 inch
Coriander leaves- 1/2 small bunch
Turmeric - 1/4 tsp
Red Chilli powder - 1 teaspoon
Dhaniya powder - 1 teaspoon
Curd - 1 1/2 cup
Ghee - 6-7 tablespoon
Sugar - 1/4 teaspoon
Salt to taste
Rose water - 2 tablespoon
Saffron - 5-6 strands (mix it with 2 tablespoon water or milk)
Atta dough - to seal

Khada masala: 

Out of this long list Jeera, elaichi, peppercorns, bay leaf and cloves are important. Rest all are optional.
  • Black cardamom(Badi Elaichi) - 1
  • Green cardamom(Elaichi) - 3-4
  • Black cumin - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Cinnamon - 1inch stick
  • Black peppercorns - 3-4
  • Bay leaf - 1
  • Star anise - 1
  • Cardamom - 3-4
  • Cloves - 2-3

Recipe Video:


For Marination:

  • In a bowl mix this tomato puree, ginger and chilli paste, curd, turmeric, red chilli powder, jeera powder, dhaniya powder, biryani masala and salt. Mix it well.
  • Add parboiled potatoes and keep it for at least1 hour.

For Birista:

  • Heat 3-4 tablespoon ghee in a pan.
  • Add finely sliced onions. Cook on low flame.
  • Add sugar when it starts getting translucent. This will give a nice brown colour to the onion.
  • Keep it aside when onions are golden brown.

For Aloo:

  • In the same ghee, add marinated potatoes.
  • Cook on low - medium flame till almost all the water gets evaporated. This will take about 25-30 minutes.

For Rice: 

  • Add rice, khada masalas, rose water and ghee.
  • For 1.5 cups of rice, add 2 cups of water. This ration varies for different varieties for rice. It is better to soak rice for 20-30 minutes. This will reduce the cooking time.
  • Cover it and let it cook. 
  • If you feel that you have added extra water and rice is already cooked then, strain excess water and add rinse rice with cold water. This will prevent rice from getting overcooked.

For Dum:

  • In a cooker start making layers.
  • Every layer will have potato - rice - onions, mint leaves, coriander leaves, saffron water/saffron milk and ghee.
  • Seal it with atta dough.
  • Cook it on low flame for 30 minutes.

After preparing the batter for  Raw banana dahi vada, I started thinking... can I make dosas with this batter? Well, after living in south India dosas are definitely inextricable part of one's life :) Here goes the recipe of yummy raw banana dosa!!!

  • Raw banana (boiled) - 1
  • Chana dal - 1 cup
  • Rice (optional) - 1/3rd cup
  • Ginger - 1 inch
  • Green chillies - 2-3
  • Salt to taste
  • Oil


For batter:
  • Soak dal and rice overnight. It can be prepared without rice too. Rice will make it more crispy.
  • Put all the ingredients except oil in a mixer. Blend them into a smooth batter. 

For Dosa:
  • Heat a non-stick pan. It should not be very hot. Put 1/4 tsp oil, use a napkin to spread it evenly.
  • Pour batter into the centre of the pan with a flat bottom bowl or spatula. Spread it with light circular motions. Don't try to fill the holes. 
  • Make it as thin as possible.
  • Apply oil from sides and on top of it.
  • Remove it from the pan once it is brown from one side. 
  • Serve it with curry leaves and coconut chutney or plain coconut chutney or any of your fav chutney.

Sabudana thalipeeth is a crispy and tasty dish. The recipe is easy and can be prepared quickly.  It can be consumed during fasting. If you are looking for the fast recipe then you can replace/remove ingredients that you don't consume during fast. So here is the recipe of sabudana thalipeeth:

Ingredients :

Sabudana - 1 cup
Boiled potato - 1
Peanut - 1/2 cup
coriander - 2 tsp
carrot - 1
ginger - 1 inch
green chillies - 2-3
Kasuri methi (Optional) - 1 tsp
Cumin seeds - 1tsp
salt to taste


For Dough:
  • Soak 1 cup sabudana in 1 cup of water overnight or for 4-5 hours. 
  • Dry roast peanut in a pan.
  • Grind roasted peanuts, green chillies and ginger.
  • Mix sabudana, potatoes, grated carrot, coriander, Kasuri methi and cumin seeds. Make a dough. Don't add water. It will look like this: 

For Thalipeeth:
  • Take a polythene sheet. Apply oil on this sheet.
  • Take a small section of the dough. Roll it and keep it inside this polyethene sheet.
  • Press it to make it as big as you can. 
  • Heat a pan. Add little oil/ghee. Spread it evenly using a napkin.
  • Roast thalipeeth on low flame. Apply ghee from sides. Let it cook for at least 7-8 mins. Make sure that flame is low.
  • Flip it when it is done from one side. Cook from the other side as well.
  • Thalipeeth is ready! You can serve it with curd if it is for fast. Otherwise any chutney or ketchup of your choice.

Pesarattu is an Andhra dish. My mother also prepares something similar to this dish. We call it moong dal ka cheela.  Pesarattu is a very tasty, healthy and easy recipe. Can be prepared in just 5 mins! You need to soak dal and rice overnight or maybe for 7-8 hours. That's it! No Fermentation time is required. So, here is the recipe:

Ingredients :

Green Moong dal - 1 cup
Rice - 1/3rd cup
Salt to taste
Onion - 1
Ginger - 1 inch
Green chillies - 3 - 4
Groundnut Oil


For Pesarattu Batter:
  • Soak Green moong dal and rice overnight. It can be prepared without rice also. It will become little crispy by adding rice. Otherwise, it will be very soft.
  • Drain excess water and add moong dal, rice, roughly chopped onion, ginger and green chillies, salt in the mixer.
  • Blend them well. The batter is ready. Fermentation is not required for pesarattu.

For Pesarattu:
  • Apply 1-2 drops of oil on a non-stick dosa pan. You can use refined oil if you don't have groundnut oil. Spread it evenly with the help of a napkin.
  • Heat the pan. It should not be very hot. 
  • Use a bowl or spatula with a flat bottom. Pour the batter into the centre of the pan. Start spreading it in circular motions. 
    • Roomie's Tip: Don't try to fill the holes/voids with excess batter while spreading. It will make ur dosa look like a plateau.
  •  Just keep on spreading it in light circular motions. Don't worry even if it is not perfect. Correcting it will make it worse. Make it as thin as possible.
  • Instead of blending onions in the batter, you can add finely chop onions on peasarattu immediately after spreading it.
  • Let it cook on high flame. Remove it from the pan when it starts becoming brown. No need to flip and cook. 
  • Pesarattu is ready! Serve it hot with Coconut chutney or peanut chutney or any of your favourite chutney.

Thandai is a prepared for Holi. This drink is so tasty and refreshing!!! I will not waste any time in explaining how amazing this drink is. Just try this recipe! This is definitely the simplest recipe on this blog. So, a must try.

Servings: 2 People


  • Pistachios - 4-5
  • Almonds - 4-5
  • Fennel seeds - 1 tsp
  • black pepper - 4-5
  • poppy seeds - 1 tsp
  • White sesame seeds - 1 tsp
  • Full fat milk - 500 ml
  • Sugar - 2 tsp
  • ice cubes crushed - 4-5

  • Soak Pistachios, almonds, fennel seeds, black pepper, poppy seeds and white sesame in water for 4-5 hours or overnight.
  • What if you forgot to soak it? No Problem! Yes, It can be prepared in both the ways. The taste will be a bit different but both the ways it is tasty! 
  • Now remove excess water and blend these ingredients with sugar. If you are blending dry ingredients then blend for more time.
  • Add milk and crushed ice cubes to this mixture and blend it again.
  • Enjoy this yummy drink. :)
Dahi vadas are so refreshing!! Curd is I think everyone's favourite specially during summers. Generally dahi vadas are prepared using urad dal. In this recipe I have used chana dal. Urad dal batter is much more smoother than chana dal batter. This is where boiled raw banana comes into picture. Banana dahi vadas are so soft!! Moreover I have use appam pan. So these dahi vada's are not the deep fried ones. Here is the recipe of yummy raw banana dahi vadas :

  • Raw banana (Boiled)- 1/2
  • Chana dal - 1/2 cup
  • Ginger - 1 1/2 inch
  • green chillies - 2
  • red chilli powder - 1 tsp
  • roasted cumin powder - 1 tsp
  • black salt to taste 
  • curd - 1 cup
  • sugar - 1 tsp
  • tamarind chutney - 1tbsp
  • coriander leaves - 1 tsp

Method : 

For Batter:
  • Put Chana dal, ginger and green chillies in a mixer and make a coarse paste.

  • Add mashed boiled banana, 1/2 tsp chilli powder, 1/2 tsp roasted cumin powder, salt. Make very smooth batter.

For Vada:
  • Put 1-2 drops of oil in each cavity of appam pan and heat it.
  • Pour this batter in all the cavities. Let it cook on medium flame.
  • When it is cooked from one side, flip it and let it cook from other side as well. Add 1-2 drops of oil if required.
  • Vadas are ready.

For Dahi Vada:

  • Mix curd, 1 tsp sugar and salt very well. Curd shouldn't be very thick. 
  • Now soak all the vadas in this curd for about 2 hours. 
  • You will notice that vadas are bigger in size now. 
  • Add Tamarind chutney, red chilli powder and roasted cumin powder. Garnish it with coriander leaves. 
  • You can add mint chutney or coriander chutney. Some people like adding sev and roasted peanuts too. This is some what like a chat. So add your favourite ingredients and enjoy. :)
That was an extremely tiresome day at the office. The rumbling noises of my tummy made me think what I can do in a snap. Did you know that these noises have a name by the way? Borborygmus it is! Thank me later!! Then this yummy dish came to my rescue. Tada..and the hero for that day was none other than "Tomato Rice"


  • Tomato - 4(Medium Size)
  • Cooked Rice - 2 Cup
  • Chana dal - 1 tsp
  • Urad dal - 1 tsp
  • Groundnut - 8 - 10
  • Mustard Seeds
  • Green Chillies - 3
  • Ginger - 1 1/2 inch
  • curry leaves - 4-5
  • Salt to taste

  • Heat oil in a pan. Add Groundnut. Saute it for about a min. 
  • Add Chana dal and urad dal. Saute again for about a min.
  • Add mustard seeds, slit green chillies and ginger and curry leaves.
  • Add finely chopped tomato and salt.
  • Cover it and let it cook for about 2-3 mins.
  • When the tomato is cooked properly, add rice.
  • Cover it and let it cook on slow flame for about a min.
  • Tomato rice is ready!!! Garnish it with coriander leaves. I love tomato rice with Curd.

Recently I saw makke ka poha on Grofers while buying grocery. Nice bright yellow - orange colour poha was so attractive. Of course I purchased it because of its awesome looks and the reason why I am posting it here is definitely because of its yummy flavour. So basically this is beauty with taste ;)


Makke ka poha - 1 cup
Potato - 1
Tomato - 2
Green chillies - 3
French beans - 1/2 cup
Ginger - 1 1/2 inch
Onion - 1
Peanut - 10-12
Curry leaves - 7-8
Coriander chopped - 1 tbsp
Turmeric - 1/2 tsp
salt to taste
oil - 1 tbsp
ghee - 1 tsp


  • Wash makke ka poha in a strainer. Soak it in little water for 2-3 mins.
  • Heat oil in a pan. Add potato and little salt.
  • Cover it and let it cook for about 3-4 mins on low flame.
  • Once it is done you can keep it aside.
  • In the same oil add green chillies and ginger. 
  • Add onion, salt, turmeric powder.
  • When onion starts becoming translucent, add french beans and tomato. You can add other vegetables too. Like, carrot, capsicum, peas etc.
  • Add potato, makke ka poha. Mix everything well.
  • Sprinkle some water if you feel that poha is not soft. Just sprinkle. Don't add a lot of water otherwise poha will lose its texture.
  • cover it and leave if for about 2 mins
  • Sprinkle coriander leaves
  • In a tadka pan add ghee.
  • Add peanut. When it becomes dark in colour. Turn off the flame and add curry leaves.
  • Add this tadka to your poha. 
  • Poha is ready!!! Enjoy :)

Coconut and curry leave both are such good ingredients! That smell of fresh curry leaves... it is so irresistible. Well, who is asking us to resist? Let's prepare this delicious chutney with fresh coconut and curry leaves.

Coconut - 1/2 coconut
Curry leaves - about half bowl
Chana dal - 1 1/2tsp
Urad dal - 1 1/2 tsp
Mustard seeds - 1 tsp
Groundnut - 5-6
Yoghurt - half cup (approx)
Salt - to taste
Ghee(clarified butter) - 1 tbsp


For Chutney:
  • Run coconut and curry leaves in a blender.
  • Add curd and salt also. The quantity of curd depends on how thick you want your chutney to be.
  • Mix them well.
For Tadka:
  • Heat ghee in a tadka pan.
  • Add ground nut. Fry it on low flame. 
  • After a minute add chana dal and urad dal. Let them become slightly golden brown.
  • Then add mustard seeds and turn off the flame. splutter
  • Add this tadka to your chutney. Serve it with idli, dosa, vada etc.

This recipe is inspired from two of my favourite recipes. Stuffed capsicum/ stuffed tomatoes and lauki (Bottle guard) and chana dal ki sabzi. So I tried stuffing gram and chickpeas in bottle guard. :) Here is the result...

Servings: 2 people


Chickpeas - 1 tbsp (Soaked overnight)
Chana(gram) - 1 tbsp (Soaked overnight)
bottle guard - half(approx)
potato - 1 
tomato - 1
onion - 1
ginger - 1 inch
green chillies - 3-4
red chilli powder - 1 tsp
roasted cumin seeds powder - 1 tsp
roasted coriander powder - 1 tsp
turmeric powder - 1/2 tsp
onion seeds - 1/4 tsp
cumin seeds - 1/2 tsp
mustard seeds - 1/4 tsp
coriander seeds - 1/4 tsp
black sesame seeds - 1/4 tsp
oil - 1 tbsp
salt - to taste


  • Add chickpeas, chana and peeled potato is a pressure cooker. Let it cook for 4-5 whistles on low flame.
  • Mash potatoes, chickpeas and chana.
  • In a pan, heat about 1 tsp oil. Once it is hot add onion seeds, cumin seeds(1/4 tsp), mustard seeds, sesame seeds, coriander seeds.
  •  Add mashed potatoes, chana and chickpeas in the pan.
  • Add salt, red chilli powder and roasted cumin seeds powder. Mix them well.
  • Stuffing is ready. Let it cool for some time.
  • Put roughly chopped onion, tomato, ginger,  2 green chillies in a blender. Blend it into a smooth paste. It will be used for cooking bottle guards.
  • Heat oil in a pan.
  • Add remaining cumin seeds, slit green chillies then add this paste.
  • Add turmeric powder, roasted coriander powder and red chilli powder. 
  • Mix them well and place the lid. Let it cook on low flame for about 2-3 mins.
  • Peel and cut bottle guard in about 2 - 2.5 inches long sections.
  • Hollow it by removing the centre soft part of it. It will become like a cylinder. 
  • Fill the stuffing in bottle guards. put them in the pan.
  • Add very little water, approx one tbsp and place the lid. Make sure that flame is low. It will take about 15 minutes. You will have to open and check it in every 1-2 mins. If you feel that water is less then add 1 tbsp water. Don't add more water at a time.
  • Stuffed bottle guard is ready! Serve it with Parantha or chapati. 

Yes, you read it right! It's possible! I am not going to use any packaged product here. Not even those dried corn kernels. I mean do you even need to buy those? You can be lazy and still get those dried corn kernels. Just buy corn. Keep it in your home for few(3-4) weeks. Yes, that's all u need to do. Now follow this recipe to prepare atta at home.



  • Once corn is dry, you can easily remove corn kernels. This is how it will look like:

  • Now put this in a blender.

  • Grind it well. 
  • Next?! Nothing!!! your home made makke ka atta is ready!
You can prepare so many things with this atta. I will be sharing those recipes soon in this blog. :)

Sabudana or Sago is one of my favourite ingredients. You all must have tried or at least heard about sabudana tikki, sabudana vada, Sabudana Khichdi, Sabudana Thalipeeth All of them are yummy! I have something new for you today. Sabudana steamed rolls. Yes! they are steamed. Sabudana absorbs a lot of oil! In this recipe, I have used just 1 tsp ghee. I have another sabudana recipe with minimal oil i.e,  Crunchy Sabudana Namkeen
Sabudana Steamed Rolls are crispy outside,  very soft and juicy inside with nice tomato flavour! It is tasty! If you want to cook something for fasting then also with little modifications you can prepare it. I have mentioned that too in this recipe. 

  • Sabudana - 1 cup
  • Boiled potato - 2 medium size
  • Groundnut - 8-10
  • Ginger - 2 inch
  • Green chillies - 3 - 4
  • Corriander leaves
  • Black pepper - 4-5
  • Tomato - 2 medium size
  • Salt - to taste(Sendha namak for fast)
  • Turmeric powder - 1/2 tsp
  • Red chilli - 1/2 tsp
  • Roasted cumin powder - 1 tsp
  • Ghee(Clarified butter) - 1tbsp

Method :
  • Soak sabudana in equal amount of water for 3-4 hours.
  • Heat ghee 1/2tbsp ghee in a pan and add groundnut. let it become maroon on low flame.
  • Add this groundnut, ginger and green chillies in a blender.

  • Grind it and keep it aside.
  • Roast black pepper on pan then crush it.
  • Mix boiled potatoes, sabudana, chopped corriander, black pepper powder, salt, ginger, chilli and groundnut paste.
  • Mix it well to form a dough like this:

  • Take small balls from the dough and roll it in the shape of muthiya. 
  • Put these muthiyas in a steamer. keep it for hardly 3-4 mins.
  • Don't try to remove it immediately. It will be very sticky. Let it cool down.
  • If you want to eat it during fast then your muthiyas are ready. If it is not for fast then keep on following the recipe.

  • Heat ghee in the pan again. 
  • Add chopped ginger, slit green chillies and tomato
  • Add turmeric powder, red chilli powder , bhuna jeera powder and little salt as your muthiyas will already have some salt.
  • put muthiyas in this pan and coat it with the masala.
  • Let it cook for abut 5-7 minutes. keep on flipping them occassionally. It will get nice crispy brown layer
  • Sabudana muthiya masala is ready! 

Tomato curry chutney is a yummy tangy chutney. It tastes good with idli, dosa, parantha, pakodi, Sabudana vada, etc. If you want to be a lil sweet then add jaggery too. It could be a nice replacement for ketchup. You can experiment a lot with chutneys. This recipe is without onion and garlic. If you want to use it for fasting then don't add turmeric powder and replace salt with sendha namak.
Try this recipe, experiment with it and don't forget to share your experience with me :)

Servings : 4
Cooking time : 15 mins


For chutney:

  • Tomato - 2 medium sized
  • curry leaves - 20-25
  • ginger - 1 inch
  • green chilli - 3
  • tamarind - 1 inch
  • bhuna jeera powder - 1 tsp
  • turmeric powder - 1/2 tsp
  • oil - 1 tsp
  • salt to taste

For tadka:

  • ghee - 1 tsp
  • groundnut - 5-6
  • urad dal - 1 tsp
  • chana dal - 1 tsp
  • sesame seeds - 1 tsp


  • Heat oil in a pan
  • Add roughly chopped ginger and green chillies
  • Add roughly chopped tomatoes
  • Sauté it for a minute on low flame.
  • Add salt, turmeric powder, bhuna jeera powder and tamarind.
  • saute it for another minute. Then turn off the stove
  • let it cool down for some time. then put all this in a blender with little bit of water.
  • Once it is blended properly then put it back on stove.
  • cook it for approx two minutes on medium flame.
  • For tadka heat ghee in a tadka pan.
  • add ground nut , urad dal and chana dal.
  • once they are golden brown, add sesame seeds too.
  • Add this tadka to the chutney.
  • Tomato & curry leaves chutney is ready!!! 

Plantain tikki is such a delicious snack with such simple recipe. Generally, people prepare the deep fried version of a similar recipe. However, this is a much healthier version with absolutely no oil. do try this out and let me know about your experience in the comment section below.

Servings: 4 People
Cooking time: 15 minutes

  • 4 tbsp gram flour
  • 1 tsp Kasuri methi
  • 1 tsp bhuna jeera powder
  • 1 tsp roasted coriander powder
  • ½ tsp garam masala
  • ½ tsp chaat masala (optional)
  • ½ tsp amchur powder
  • ½ tsp red chilli powder
  • 2 raw banana
  • 1-inch ginger(approx)
  • 3 green chillies
  • 5 garlic cloves
  • 1 tbsp coriander chopped
  • 1 tomato medium sized
  • salt to taste


  • Put roughly chopped tomato, ginger, green chillies, garlic into a blender.
  • Mix this paste, gram flour, Kasuri methi, bhuna jeera powder, coriander powder, garam masala, chaat masala, amchur powder, red chilli powder and salt. Add some water so to make a thick batter.
  • Peel banana and slice banana.
  • Add it to this mixture.
  • Let it marinate for about 1 hour.
  • Heat a non-stick pan.
  • Put banana slices on the flame. Cook on slow flame. Once it is roasted on one side. Turn it on the other side.
  • Plantain Tikki is ready!!! Serve it with any ketchup or dips of your choice.

Sabudana khichdi is a tasty snack that can be prepared quickly. Generally, sabudana khichdi is prepared during fasting.Although it is a very easy recipe, the only trick here is to get perfect sabudana pearls! You just need to be careful while soaking sabudana. Soak Sabudana in the equal amount of water for 4-5 hours or just keep it overnight. You will definitely get the perfect pearls with no excess water.  
Servings: 4 people
Cooking time: 15-20 mins

So here is the Sabudana khichdi recipe:

  • Green chillies – 4-5
  • Groundnut  - 10-15
  • Tomato – 3-4
  • Potato(finely chopped or boiled) – 2
  • carrot - 2
  • Turmeric – ½ tsp (Don't use turmeric if it is for fast)
  • Red chilli powder - ½ tsp
  • Mustard seeds – 1 tsp
  • 2 cup sabudana
  • coriander - 1 tsp


  • Soak sabudana for minimum 4 hours. For 2 cups of sabudana, you will need exactly 2 cups of water.
  • Heat oil in a pan. 
  • Add groundnuts to the oil. Roast it on the slow flame until it becomes maroon.
  • Once done then keep it aside.
  • Add mustard seeds in the same pan.
  • Add ginger and green chillies
  •  If you are using raw potatoes then add potatoes and salt, saute it then cover it. Let it cook on slow flame. 
  • If you are using boiled potatoes then add tomato first. add salt. let it cook on slow flame then add potatoes.
  • Add finely chopped carrots.
  • Add turmeric powder and chilli powder if you are not preparing it for fast.
  • Add sabudana. If there is any access water then don't forget to drain it.
  • Cover it and let it cook for some time.
  • Add peanuts and coriander once it is cooked.

Kheer is a traditional Indian dish. It contains rice, milk, and sugar.. three most auspicious ingredients. It can be prepared on any festival or occasion. Almost every state in India has its own version of kheer like Kashmiri kheer, badam kheer, jaggery kheer, paneer kheer, mango kheer, shakarkand kheer, sabudana kheer, jaggery kheer, Payesum etc. It is a really simple recipe.

Rice Kheer

In this recipe, I have used soaked rice. However, you can use cooked rice as well. You can add any dry fruits of your choice. You can also add little bit saffron to give it nice yellow colour.

Servings: 4 people
Cooking time: 1.5 hours

  • Rice – 2 tbsp
  • Milk – 1 Litre
  • Ghee – 1 tbsp
  • Sugar – 2 tbsp
  • Jaggery (grated) -  4 tbsp
  • Edible camphor – 1 pinch (optional)
  • Cardamom powder: 1 tsp
  • Dates– 4-5
  • Almonds:  8-10
  • Rasins: 10
  • Cashews : 8-10

  1. Soak rice in 4 tbsp water for 2 hours.
  2. Heat ghee in a kadhai.
  3. Try to crush rice with your hands only. Don’t throw the water in which rice was soaked. This water will have starch so it will give some thickness to your kheer
  4. Saute it for about 1 min.
  5. Add milk.
  6. Let it cook on slow flame keep on stirring occasionally.
  7. Remove seeds from dates and chop it finely.
  8. After about 45 mins add grated jaggery, sugar, cashews, almonds, raisins, cardamom powder and edible camphor.
  9. Keep on stirring more frequently as kheer must have become thick by now.
  10. Turn off the flame when kheer reaches desired thickness.
  11. Kheer is ready to be served. If you want you can keep it in the refrigerator for some time. It tastes awesome when it is chilled!!!
Mumma's Tip : No rice granules should be separable from milk.