Masala Papad

My friend says, Papadums or Masala Papad is more frequently available in any restaurant in UK than in India. Its one of the most widespread Indian super snacks and most preferred while waiting for food to be served. Here I present this simple and yet tasty appetizer.


Papad: 4/5

Oil: for frying papad

For the masala:

Onion: big 2 nos.

Tomatoes: big 2 nos.

Coriander leaves: 1 small bunch

Ground nut/ peanut: 2 tbsp.

Cashew: 1 tsp

Chat masala : 1 tsp ( optional)

Lemon juice: 1 tsp

Salt: as required

Red chilli powder: 1 tsp

Method of preparation:

1. Take a kadai, pour oil and deep fry the papads one after the other one.image (1)

2. Transfer fried papads using perforated spoon onto a plate spread with kitchen towel to absorb excess oil.

3. Wait for five minutes and store the papads in an airtight container.

4. Now finely chop the onions and tomatoes. Take few cashews and peanut in a mortar pestle and crush them coarsely. Keep it aside.

5. Take a bowl and mix all the ingredients thoroughly making for masala.

6. Now take a papad, place the masala on it and serve immediately.image (2)


1.After placing masala on papads you should consume immediately or else they turn soggy.
2. Fried papads can be stored for a day or two and masala papads can be made whenever required.

Neer Dosa or Coconut Dosa

Neer Dosa is popular cuisine from the land of Sandalwood, Karnataka. Best part of this Dosa is that it doesn’t require any fermentation. And Coconut always enhances the flavour of any dish. Here I present this fastrack, quick and easy recipe for “Neer Dosa”.


Raw rice: 1 cup

Fresh coconut: 3/4 cup (grated or finely chopped)

Salt: as required

Method of preparation:

1. Soak rice overnight or for 5-6 hours..

2. Take a mixer grinder, grind soaked rice, coconut and salt together adding water to a smooth fine batter. Add more water if required. The batter should be very smooth and of thin and flowing consistency.

3. Heat a non-stick pan, pour the dosa batter from outside to inside. Pour one spoon of oil on the dosa.

4. Fry dosa on both sides keeping medium to high flame.

5. Once the dosa is ready transfer it into a plate and serve hot with onion garlic chutney or even with honey.Neer Dosa 1


1. The batter should be watery and have thin pouring consistency . It should not be thick because cracks may form while making dosa.
2. Each time while making dosa should mix the batter well with the ladle from bottom to top.
3. While making any dosa if it’s sticking to the Tawa, just cut the edge of an onion and sprinkle little water onto the Tawa and rub the cut portion of onion on tawa. It will really work as a non stick coat and the dosas will come up effortlessly.

4. Tawa should be hot enough for the batter to bubble up immediately after its poured.

5. If fresh and tender coconut is not available, Use fresh coconut milk while grinding rice.

6. If you want Dosa to be real soft, cook dosa only on one side, four fold inside and transfer to a plate. Heat from one side will be enough to cook the other side when four folder

Gulla Sanaga Pappu Podi (Roasted Bengal Gram Powder)


Gulla sanaga pappu (putnalu): 2 cups

Garlic: 15-20 flakes

Red chillies: 15-20

Salt: As required

Oil: 1/2 tsp

Method of preparation:

1. Roast all the ingredients with half tea spoon oil.

2. Transfer into a plate and allow them to cool down.Gulla sanaga pappu podi1

3. Grind all the ingredients adding required amount of salt to a fine powder.

4. Store the powder in an airtight container.

5. The putnalu podi is ready to be served with hot rice and melted ghee or even with dosa/idly.Gulla sanaga pappu podi2


1.Any powder should be stored in an airtight container to retain its aroma and freshness .
2. After grinding the powder in a mixer grinder certain amount of heat generates in it. So immediately we should transfer into a flat plate allow them to cool down and store in an airtight container.

Koora Podi (Curry Powder) or Andhra Curry Powder

Needless to mention the name itself tells the purpose of this powder. This powder can be used for various curries like “gutti vankaya Koora” (stuffed bringal curry) for stuffing, bhendi curry, ridge gourd curry and even for fries.


Chana dal: 2 cups

Urad dal: 1 cup

Coriander seeds: 1 1/2 cup

Red chilli: 10 nos.

Jeera: 1/2 cup (optional)

Method of preparation:

1. Dry roast all the ingredients separately till they turn into golden brown colour and lastly mix them together and fry for a moment.Koora Podi1

2. Fry red chillies for a minute.

3. Transfer them into a plate and allow to cool down to room temperature.Koora Podi2

4. Take a mixer grinder and powder them into a fine to medium coarse powder, transfer to a plate and allow it to cool to room temperature.Koora Podi3

5. Transfer the powder into an airtight container and can be used for 2 months.Koora Podi4


1.This powder can be used for bhendi fry, gherkin (dondakaya  fry, aloo fry etc. just add 2 tsp of the powder at end of cooking.
2. If you want to try variation just add the spices like garlic, cinnamon and copra powder along with curry powder.

Sweet Corn Palak Biryani


Rice: 2 cups

Sweet corn: 1 cup (fresh/frozen)

Spinach leaves (Palak): 2 bunches

Onion (big): 1 no.

Ginger: 1 inch piece

Garlic: 5 cloves

Bay leaf: 3 nos.

Cinnamon: 2 nos.

Shajeera: 1 tsp

Cardamom: 4/5 nos.

Clove: 4/5 nos.

Salt: as required

Turmeric: A pinch

Oil: 2 tbsp.

Ghee: 1 tsp

Green chillies: 3 nos.

Coriander: 1 small bunch

Almonds: 10 nos.

Method of cooking:

1. First take 2 cups of rice, wash and soak in 5 cups of water.

2. Meanwhile clean and cut the onion length wise into thin slices. Clean the spinach leaves and coriander leaves.

3. Take a mixer grinder, grind spinach, coriander leaves, ginger, garlic and almonds into smooth fine paste adding half cup of water. Transfer it into a bowl and set aside.

4. Heat a non-stick pan pour oil and ghee together, add onions and fry till they turn into golden brown colour.

5. Add whole garam masala spices (bay leaf, cinnamon , cardamom and clove) and sauté for 2 minutes and add the spinach, almond, coriander and green chilli ground paste.Sweet Corm palak Biryani1

6. Fry on low flame till the oil separates. Sweet Corm palak Biryani2

7. Now just take the soaked rice leaving water in the bowl (the water should be used for cooking biriyani) and add to the spinach paste so that the masala coats the rice grains well.Sweet Corm palak Biryani3

8. Mix thoroughly with spatula and add water drained from soaked rice. Add required amount of salt. Sweet Corm palak Biryani4

9. Once it comes to a boiling point transfer them to a pressure cooker and cook it for 2/3 whistles or else cook it in a rice cooker.

10. Now the biriyani is ready to be served with raitha/pickle.Sweet Corm palak Biryani5

1.Usually I prepare biriyani with old rice taking 1 cup of rice and 21/2 cups of water . If basmati rice is to be used the ratio of water will be for 1 cup rice 2 cups of water.

2. While using almonds either soak them for half hour and peel the skin or directly can be added while grinding spinach leaves. Almonds give a mild sweetish flavor to biryani.

Medhu vadai or Urad dal vada


Urad dal: 2 cups

Pepper corns: few (black)

Onion: 1 big (finely chopped)

Fresh coconut: cut into small pieces (1 cup)

Green chillies: 2 nos (optional)

Salt: as required

Oil: for deep frying

Method of cooking:

1. Soak urad dal for 2/3 hours and drain the water completely.Medu Vada1

2. Meanwhile finely chop the onion and coconut and set aside.

3. Using wet grinder, grind soaked urad dal using very little water for 15/20 minutes or till it becomes soft and smooth paste.

4. Transfer urad dal batter into a bowl. Now add crushed pepper corns , finely chopped onion and coconut and required amount of salt.Medu Vada2

5. Thoroughly mix all ingredients, preferably with hand and beat the batter for a minute or until you get a fluffy feel. (This is to get soft(medhu) vadas)

6. Heat kadai and pour generous amount of oil for deep frying. Wait till the oil becomes hot, to check this just drop the tiny ball sized batter. If the oil is hot enough to fry, immediately batter will pop up and float.

7. Wet both your hands and take a small ball, plan it on your palm to make a flat (not so flat) ball and make small holeusing your finger to get desired vada shape. Drop this into the oil carefully and slowly. If you cannot make the vada with hand can use small polythene sheet or if available banana leaf.Medu Vada4

8. Fry the vadas on both sides on low flame. Don’t fry the vadas on high flame because it turns dark brown outside and will not cook properly inside.

9. Once the vadas are cooked transfer them onto a plate spread with kitchen tissues to drain excess oil.

Now the vadas are ready to serve hot with sambar or chutney.Medu Vada5


1. While grinding the batter don’t add too much water. Just add very little water by wetting your hands. Same thing is applicable when making vadas also.

2. By any chance if the batter becomes watery add cup of semolina to it to get required consistency.

3. If you are making vadas during fasting/ festivals avoid adding onions.

4. If you are adding green chilies, add them to grinder just before removing the batter and whip for a moment or add finely chopped chilies while adding other ingredients to ground batter.

Home made bread pizza


Bread slices: 2/3 nos. (white/brown bread)

Cheese: 2/3 nos. ( depending on the number of bread slices)

Carrot: 1 no.

Onion: 1 no.

Tomato: 1 no.

Sweet corn kernels: 1 cup( frozen/ fresh)
Pepper powder: a pinch

Chilli flakes: few (Optional)

Butter: 1 tsp (for toasting bread)

Method of cooking:

1. Heat Tawa / nonstick pan and add little butter and toast the bread slices on one side till they become light golden brown.Pizza 2

2. Meanwhile wash and finely chop all the vegetables. Here I used veggies which are available at my home when I was making.

3. Turn the bread slices on to the other side and spread Cheese slices on it.Pizza 3

4. Place all your favourite and available veggies on the bread slices. Press them with a spoon or a spatula to gel well with cheese slices.Pizza 4

5. Toast them on low flame for 3/4 minutes or slightly lift them and see the bottom to check for frying.

6. Finally sprinkle pepper powder or if you want it to be more spicy then sprinkle chilli flakes or mixed herbs. Transfer them to a plate.Pizza 5

Now the bread pizza is ready to serve hot.


Here I used Amul butter and Amul cheese slices. You can use home made butter or clarified butter (ghee) too.

Ven Pongal or Khara Pongal

imageVen Pongal or Khara Pongal – easiest and safest food for people of all age groups. Njoy Cooking, Serving and Savouring!


Rice: 1 cup

Moong dal: 1/3-1/2 cup

Salt : as required

Jeera/ cumin seeds: 1 tsp


Ghee: 1 1/2 tbsp

Cashews: 7-8

Mustard seeds: 1 tsp

Jeera: 1 tsp

Whole black pepper : 1 tsp

Ginger: 1 inch piece( finely chopped)

Method of preparation:

1. Dry roast Moong dal and Rice separately for two minutes or until they turn hot and transfer them in a pressure cooker.

2. Add 4 1/2-5 cups (Usually I use old rice so I prefer 5 cups of water) of water and 1/2 tsp cumin seeds (to enhance the flavour) and pressure cook for 3 – 4 whistles.

3. Allow the pressure to cool down and remove the lid slowly. Mix thoroughly till the cooked dal and rice mixture becomes mushy. Add required amount of salt.

4. Now in a small pan pour ghee, add mustard seeds once it pops out add jeera, cashews, curry leaves and ginger and fry for a minute. Add whole black pepper too and pour this onto Pongal.POngal 1

Now the Ven Pongal is ready to be served hot with coconut chutney.Pongal 2


1. Usually I use old rice and for 1 cup of rice I prefer 1/3 cup moong dal for better taste .

2. While adding pepper few pepper I add before while cooking rice and remaining pepper either I crush them or add it as a whole to tempering. The idea of adding pepper before cooking is to consume them directly.

Idly Fry or Siyyali or Idly Upma

Many a times, Idlies are left over from Breakfast or from Dinner. And Idly being a healthy steamed food, how about making a dish from a dish. Here is the recipe for Fried Idly or Idly Upma or Siyyali. Njoy Cooking, Serving and Savoring!


Idlies: 3 nos.

Onion: 1 big

Green chilli: 1 no

Curry leaves: sprig

Oil: 1 tbsp (for tempering)

Salt: as required.


Urad dal: 1 tsp

Chana dal: 1 tsp

Mustard seeds: 1 tsp

Jeera: 1 tsp

Hing: a pinch

Method of preparation:

1. Heat kadai and pour 1 tbsp of oil . Add mustard seeds and when it pops add urad dal, chana dal and jeera . When they turn brown add pinch of hing into it.

2. Meanwhile cut the idlies into small pieces or smash them with your hand.

3. Add finely chopped onion and green chilli to the tempering and fry on medium flame for 2 minutes. Add curry leaves also.

4. Once onions are fried, add turmeric, required amount of salt (check the salt at this stage because already idlies contain good amount of salt) and chopped idli pieces into it. Mix well thoroughly and fry them for a minute.

5. Switch off the stove and transfer them onto a plate and serve them hot.Idly Fry

Sakkarai Pongal (Sweet Pongal)

First thing that comes to sight at the thought of Pongal is a ‘Temple Prasadam’.  As a kid, I think I made more visits to temple for ‘Sakkarai Pongal.

Be it a Pooja at home or a Festival or a requirement for Dessert or a delicacy to be cooked superfast, ‘Sakkarai Pongal’ blends well. Sharing with you this exotic recipe. Njoy Cooking, Serving and Savoring!


Rice: 1 cup

Moong dal: 1/3 cup

Jaggery: 1 1/2 cup

Chana dal: 1 tbsp

Cardamom: 4/5 nos

Cashews: 1 tbsp

Raisins: 1 tbsp

Badam: few (optional)

Coconut: 1 tbsp (finely chopped fresh coconut)

Ghee: 2 tbsp

Method of preparation:

  1. Mix rice, moong dal and chana dal together. Rinse them once and drain the water.
  1. Add 4 cups of water and pressure cook them for 3 whistles.Sakkarai Pongal 1
  1. Take a vessel with one cup of water and add jaggery into it. Boil the jaggery you get a string like consistency. Add cardamom, crushed using mortar & pestle while Jaggery syrup is boiling.Sakkarai Pongal 2
  1. Once the pressure cools down remove the lid and mix well with a dry spatula.
  1. Strain jaggery syrup to filter any dirt and add to cooked rice and dal. Mix thoroughly.Sakkarai Pongal 3

6. Let it cook for 5 minutes om low flame or till you get the desired consistency.

7. In a small kadai(wok), pour ghee and fry dry fruits and finely chopped fresh coconut              pieces and pour them onto the pongal.Sakkarai Pongal 4

8. Transfer them into a serving bowl and serve hot. Sakkarai Pongal 5