Before my wedding I had not tasted this dish. .But post wedding, I developed a liking for this dish gradually. I too started looking for recipes to cook this for my hubby. . Since he loved it.. The subzi always turned out good. But I had to try many times before I started making proper kachoris. . Earlier, when I had started making these soon after marriage.. my stuffing would come out and leak in the oil. .. I can say I have come a long way in these 8 years.




    For the kachoris outer covering

1. Whole wheat flour or ghehun ka aata – 1 to 2 cups depending on the size of your family.

2. Salt to taste

3. Ghee  2 tablespoon

4. Water for kneading.

For the stuffing

1. Urid dal 3/4th cup soaked for 30 to 45 minutes.

2. Salt to taste

3. Green chilies 3 to 4 finely chopped

4. Ginger finely chopped 2 teaspoons.

5. Dry roast 1 teaspoon jeera, 1 tsp coriander seeds, 3 whole red chillies, 1 tsp saunf.. and powder it. You can also use powder instead.

6. Amchur powder 1/2 tsp

7. Coriander leaves 2 to 3 tsp

8. Hing 1/2 tsp

9. garam masala or goda masala 1/4th tsp

10. Oil for frying


1. Soak the Urid dal for at least 30 to 45 minutes.

2.Take a wide bowl add the flour, salt and ghee. Mix the ghee well in the flour and crumb it with your fingers.

3. Add little water at a time and make a stiff dough similar to poori dough.

4. Add a little oil, coat the dough and cover and set aside.

5. Drain the water from the dal, wash it well and remove all the water. Take mixer jar and grind it without water. Grind it into a coarse powder.. (don’t make it a paste. You just need to pulse it for a few seconds in a mixer so that it breaks down. .)

6. Dry roast jeera, saunf, red chilies, coriander seeds. Powder it. I like to make my own masalas. . So, I pound it in my iron mortar and pestle. I like to pound it to a coarse powder ..


7. Finely chop ginger and green chilies.

8. Take a pan, add oil.  Once oil is hot, add Hing and 2 teaspoons of the pound masalas. Now add the green chilies and ginger. . Sauté it till the chili and ginger are done.

9. Once you get good aroma of the masalas add the ground Urid dal. Mix it well on low heat. Add little oil if needed.

10. Add salt and keep mixing. The dal would separate and become powder.. keep sautéing till it turn a nice brown color and you get the aroma of dal.

11. Once the mixture turns brown in color add garam masala or goda masala
(I used home made goda masala). Take off heat. Add amchur and chopped dhaniya pati or coriander leaves. Mix well and set aside. Check for salt.

12. Heat oil in a kadhai for frying the kachoris.

13. Take a small amla sized ball and make a small poori.


14. Take one tsp of the stuffing mixture and place in the center of the poori.

15. Now slowing bring together all the sides of the poori and seal it. Like in the picture below.


16. With a light hand slightly roll out the pooris. No need to make it very big. Just slightly roll out. Like the picture below.


17. Check the oil. If it is hot enough slowly drop the pooris and deep fry them. Slowly turn and fry and remove from oil when both sides puff up. (I held one side of the kachori with the ladle to puff it up )

18. Serve hot with rasadar aloo subzi.



Rasadar aloo and mutter subzi


1. Aloo or potato 4 medium cut in half and pressure cooked for 5 to 6 whistles.

2. Salt to taste

3. Green Peas a little more than a handful. Pressure cooked for 1 whistle.

4. Green chilies 4 to 5 finely chopped

5. Ginger finely chopped 2 tsp.

6. Coriander leaves  2 to 3 tsp.

7. Juice of lemon 1 to 1/2 tsp. . Depending on the quality of lemon.

8. Goda masala 1/4 tsp

9. The pound masala we prepared above comprising jeera, coriander, saunf and red chili – 1 to 1/2 tsp.

10. Whole red chili 2 broken into half.

11. Jeera 1 tsp for tempering. And 1 tsp Hing.

12. Ghee 2 tsp for tempering.

13. Water 2 to 3 cups

14. Turmeric powder 1/4th tsp


1. Take a pan, add ghee. Once ghee is hot add jeera and Hing. Let it splutter. Add the broken red chilies. Add the boiled peas. Sauté for 2 minutes.

2. Add turmeric powder and pound masala, Sauté for 1 minute and add chopped green chilies and ginger. Sauté till they are done.

3. Add 1 cup water. Peal potatoes and cut them or break them into small chunks.. don’t mash them to paste. Add these potatoes to the pan. Add 1 more cup water. The dish should have lot of gravy.

4. Add salt and let it cook. After 5 to 7 minutes the gravy will thicken. . Add more water if it has become too thick. Add goda masala and check salt. Turn off the heat.

5. Add lemon juice and garnish with coriander leaves.

6. Adjust spice according to your liking. We like it a little hot.

Enjoy the kachoris with the rasadar subzi. .




Today we had an extended weekend off.. so didn’t want to have the same old breakfast. And since I have taken a break from idli, dosa and upma for 2 weeks. . I had to think what to prepare for brunch. I didn’t have bread too and kids were getting hungry. So thought to prepare something quick and tasty also healthy… After all the heavy snacking during Diwali wanted to have something spicy and light.



I quickly ran through my pantry and decided to put together oats, rice flour, wheat flour and I had washed and kept some poha  (flattened rice) for making kanda poha. . So added all this and prepared a batter with some buttermilk and water. Added some chopped onions, chillies, curry leaves and coriander leaves. . And tada… The batter was ready for paniaram. .


1. Oats                    3/4th cup
2. Rice flour          1/4th cup
3. Wheat flour       1/4th cup
4. Poha or flattened rice  a handful
5. Onion 2 small finely chopped
6. Green chilli 3 to 4 finely chopped, adjust spice according to your taste.
7. Curry leaves a few, chopped finely
8. Coriander leaves finely chopped 2 to 3 teaspoons. .
9. Salt to taste
10. Buttermilk  3 tablespoons
11. Water for grinding the batter

1. Wash a handful poha and set aside.

2. Take a mixer jar and add oats, rice flour, wheat flour, poha, salt, buttermilk and water required for grinding. Grind into a batter not too thin nor thick. Idli batter consistency will be ideal.

3. Chop onions, chilli, curry leaves and coriander leaves.

4. Take out the batter into a bowl add the chopped onions, chillies, curry leaves and coriander leaves.


5. Place the appam pan on medium heat. Once it’s hot enough add a drop of oil in all the holes and add a spoonful of the batter to it. Reduce the heat to low and cook it covered.


6. Once it turns brownish color flip the paniarams and again cook it covered. Cook for 3 to 4 minutes.  If needed you can add a few more drops of oil.

7. Take out the paniarams when cooked well on both sides. You can also cook it a little longer and make it crisp..

8. These paniarams go well with molagapodi, sambar, chutney or just like that. . Makes a good tiffin snack too. . My little kids enjoyed this dish..



Chirote is a yummy flaky sweet. A few years back I was at my mom’s place and she had prepared this sweet. We all had finished the 1st batch as soon as she had prepared it. I never thought of preparing it, but this Diwali, had this strong craving.. so asked mom and made this yumm and lovely sweet.

Chirote is high on calories. . But Diwali isn’t a time for diets. . Just make this and enjoy with family… kids will surely love it.


1. Maida  1 and 1/4th cup for dough  plus 3 to 4 tsp for spreading in between layers.
2. Ghee 2 to 3 tbsp for kneading. 2 to 3 tbsp for making for frying chirote
3. Water for kneading dough
4. 1/2 cup Powdered sugar for sprinkling over the chirote

1. Take 1 and 1/4th cup Maida add 2 to 3 tbsp ghee and crumble the dough. Then add little water at a time and knead into a stiff dough, similar to puri dough.

2. Cover and set aside the dough till you prepare other things needed to make the dish.

3.  Powder 1/2 cup sugar and keep aside.

4.  Take the remaining Maida and mix ghee to it and make a paste. We will use this to apply in between layers of roti.

5. Now take the dough and divide into 6 equal portions.

6. Roll out each portion into thin roti.

7. Place each roti separately.

8. For assembling chirote, take one roti apply the paste made of Maida and ghee. Now place a second roti again apply the paste and place the third roti and apply the paste.



9. Now carefully roll the rotis into a log.

10. Slowly cut the log into rounds.  Don’t make it too thick or too thin.



11. Now place the round you cut like seen in the above picture and roll out lightly.

12. Roll out all the rounds into small chirote.


13. Heat ghee in a thick bottom pan. Once the ghee is hot drop the rolled chirote and fry them.  Once they are fried you can see the layers, as they open up. Take out the chirote on kitchen tissue and sprinkle powdered sugar.


14. Repeat for the remaining dough. Once done store in airtight container. Enjoy this yumm sweet this Diwali.

Happy Diwali to all!




Started Diwali preparations  in full swing. . Made a few sweets like besan ladoo, 7 cups and kaju and badam katli. Now time for some karam  (spicy snacks)… made ribbon pakodam.. its very easy just needs few ingredients.


Rice flour 3 measures
Besan 1 measure
Ghee  2-3tsp
Oil 2tsp
Salt to taste
Hing  1 -1 and 1/2 tsp
Chilly powder depending on your taste.
Water for kneading
Oil for frying


1. On low heat slightly dry roast the rice flour. I used ready made rice flour.
Once you roast the flour turn off the heat.

2. Mix Besan,  ghee, salt, Hing, red chilly powder and oil to the rice flour. Knead with required water into a soft dough..neither stiff nor very loose.. It should be easy enough to press through the mould.

3. Heat oil in a thick bottom pan. Use the sevai press and place the ribbon pakodam plate inside.


Sevai press


4. Now take a egg sized dough and place inside the press. To check the right temperature of the oil, drop a small piece of dough in the oil if it makes ssss sound then the oil is hot enough and u can slowly press the pakodam directly into the oil.  Do it carefully. And use the laddle with holes to take out the pakodams. These pakodams get done very soon.. so keep an eye on them. Take out the pakodams on a kitchen tissue to drain out excess oil.

5. Enjoy the super crunchy pakodams with coffee…





Its been so long I posted anything here. Just been busy with so many things. My little one has also started going to school and I have started working as a freelance editor. Never knew things could get this busy. But, I am loving being busy.. I have tried lots of new dishes in my kitchen, but haven’t been able to update anything here. Shall try to update some soon. I recently bought the Philips Airfryer, I tried roasting peanuts and dals. And was pleasantly surprised, they had roasted beautifully. Then tried samosas, loved the crunch in it. Will post samosa recipe next.

Lets talk about sabudana vada, I have always loved it. As a kid amma used to make. But I have never attempted it on my own. An aunt in the family had an experience while frying the vadas, it burst in oil and splashed some hot oil on her. After hearing that I’ve always been little worried about frying sabudana vadas. Today I thought of making it in my Airfryer. And the result was awesome. So tasty, crunchy on the outside and soft inside.

Here is how I made it.

  • What you’ll need

1. Sabudana – soak sabudana in just enough water to cover them.
I soaked a small bowl of sabudana.

2. Green chillies – 3 green chillies finely chopped.

3. 1 potato boiled, peeled and mashed.

4. Ginger – 1/2 inch piece, finely chopped.

5. Peanut – roasted and ground, about 2-3 tsp.

6. Salt to taste

7. Lemon juice – juice of half a lemon.

8. Coriander leaves – washed and finely chopped, 3 tsp


  • How to proceed

1. Soak sabudana for atleast 7 to 9 hours.
2. Dry roast peanuts and powder it.
3. Boil potatoes, peel and mash it.
4. Wash and chop green chillies, ginger and coriander leaves.
5.Take a bowl, add sabudana, powdered peanut, chopped green chillies, ginger, coriander leaves, mashed potatoes, salt, lemon juice and combine them all well.
6. Now, take a small ball of the mixture and shape into vadas.
7. Since I used airfryer, I just brushed the vadas with oil and airfried them at 180 degrees for about 12 to 15 mins.
8. You can also deep fry these vadas.
9. Enjoy with green chutney or curd and sugar.







Being a South Indian,  Dosas and Idlis are like a daily food. We make them almost every other day. One of my friends here was feeling homesick and wanted to eat Idlis like her mom made them.  She said her mom made idlis using urad dal and idli rice. So I decided to make a few for her to cheer her up. Here is my version of the idli/dosa batter.



  1. Idli rice                                                     – 3 cups
  2. Urad dal                                                    – 1 and 1/4th cup
  3. Oats                                                             – 1 cup
  4. water for soaking
  5. salt to taste

How to proceed


  • Soak the urad dal for 2 to 4 hrs. 2 hours is also sufficient.
  • Soak the idli rice for an hour.
  • Wash the urad dal after its soaked for the given time and set aside.
  • After they are soaked for the given time, take the grinding jar of your mixer and and grind half of the urad dal with little water. Don’t add too much water, as it will change the consistency of the batter. Just add sufficient water for grinding.
  • Take the ground urad dal out into a big vessel. The urad dal is ground well, if is smooth in texture and has fully been ground.
  • Grind the remaining urad dal, idli rice and oats. You may have to grind in 2 or 3 batches. Grind well and transfer the ground batter in the same big vessel. Stir it well and cover and set aside to ferment for a good 10 to 12 hours. Depending on the heat in your area reduce your fermenting time.


  • Once the batter has fermented, add salt to taste and now you can prepare dosa or idli.


  • For Idlis, grease an idli plate with til oil and pour batter to cover 3/4th portion of the idli plate.
  • If you are using a cooker to steam the idli, then no need to keep the whistle. Just add water in the cooker and place the idli stand and close the lid and steam for 10 to 15 mins on high. If you have a Idli steaming vessel, then just add water and place the idli stand and steam.  Once done, remove the idli plates from cooker/vessel and let it cool for 5 to 10 mins and with the help of a spoon remove the idlis.


  • You can even make dosa with this batter. The dosa comes out lovely, with great color and lovely texture. Its easy to roll them. Kids would love it as you can give it to them in restaurant style, as my son loves to have.
  • The idli and dosa go well with sambar, chutney and molagapodi.





I’ve always loved garden, plants and flowers. Had a huge one when we were kids… grandpa used to take us, me and my brother to nurseries to buy seeds, fertiliser.  Saturday’s were for gardening.

Wanted my kids to experience the same. Even though, we have no garden, not even a terrace… but this didn’t stop me from making my own garden.

We started by buying pots and soil. Spread plenty of paper on the floor and started off with selecting what I’d like to pot. I opened my garnishing box and picked up a few coriander seeds, split it into 2 by crushing it with my fingers. Next took few methi (fenugreek) seeds. Split green chillies and removed the seeds and kept them to dry in the sun, did the same with tomatoes. Took a handful peas and slightly wet them and wrapped in a towel for it to sprout. Took the red chilli seeds that got collected in the end of the container. I have also cleaned 2 pods of garlic.

I am also keeping the peels of vegetables and fruits. The sedements of tea. And use it for my plants.

How to plant- start by placing the pots in a line. And fill each pot to half and spread the seeds and again fill with some soil, sprinkle some water. I made my kids do this.

Methi or fenugreek seeds start sprouting in a day. I noticed sprouting in 24 hours.

I am so excited to see so many plants across my house. I’ve finally potted everything. Waiting for curry leaves.

Now I have, green chilli, red chilli, coriander, garlic, peas, methi, tomatoes.

I will add pics and keep updating this post for those who are interested in kitchen garden.