Khara Avalakki-II

 Khara Avalakki is very simple and easy to prepare. It has the nice tangy and spicy flavor. This variety is made with ground powder with coconut.

Poha (oggarane avalakki ) or seasoned rice flakes are healthy and easy to digest too, just right for all ages.

Ingredients

Khara Avalakki-II

• 1 cup poha (flaked rice /avalakki) 
• 1 cup chopped onions
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. Chana dal
• 1/2 tsp. Urad Dal
• 1 tbsp Peanut
• Few curry leaves
• Hing-pinch
• Turmeric-pinch
• Salt to taste

To Grind

• 1-2 Byadi & Guntur chilies
• Dhania-1/2 tsp
• Jeerta-1/2 tsp
• Grated Cooconut-2 tbsp
• Tamarind-small piece
• oil-1 tsp

Method-

In a kadai, heat oil, next Roast the above items. Once cool, grind the above mentioned items with less water..

Method for making avalakki-

Soak the poha in water for 5 minutes. 

Wash thoroughly and drain the water completely. Keep it aside.

Heat oil in a pan, fry peanuts and keep it aside then add mustard seeds, after it splutters, add chana dal/urad dal ,hing,turmeric ,curry leaves and stir fry, add onions,and sauté well.

Next Add the prepared ground mix,  add soaked avalakki, salt and mix well.

Add coriander leaves and mix carefully.

Serve Khara Avalakki-II hot.

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"Being deeply loved by someone gives you strength, while loving someone deeply gives you courage."Lao Tzu

Aloo Moong Bites

If you're looking for a healthy and delicious snack recipe, these Aloo Moong Bites are a must-try. Made with potatoes and whole green moong, these protein-rich bites are cooked in a paddu tava using very little oil, making them a healthier alternative to deep-fried snacks. 

Crispy on the outside and soft on the inside, they are perfect for evening tea-time, lunch boxes alike.

 

Ingredients

• Moong (boiled)-1 cup
• Potatoes boiled/shredded-1 cup

  

  Aloo Moong Bites

• Onion-chopped-1/2 cup
• Salt to taste 
• Turmeric -1/4 tsp
• Hing-pinch
• Green chillies 1-2 (finely chopped)
• Lemon juice 1 tsp
  
• Jeera-1/2 tsp
• Fresh coriander leaves 
• Roasted crushed Peanuts
• Chaat Masala-1/2 tsp
• Red chilli powder 1/4 teaspoon 
• Garam Masala-1 tsp
• Oil 
• Bread crumbs-for covering/binding

Method-

 In a bowl, add the boiled moong and smash well, add all the above ingredients except oil and mix well. 

Divide the mixture into equal portions and shape them as balls. Roll it over bread crumbs.  On a Paddu / Appe tava, add oil and place the balls , shallow fry till golden brown on low heat. Flip on the other side slowly. 

Paddu tava

Once done serve Aloo Moong Bites hot mint chutney, tomato ketchup, or your favorite dip for a tasty and wholesome treat.

Adjust spices according to your preference.

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"Being deeply loved by someone gives you strength, while loving someone deeply gives you courage."Lao Tzu

Tomato Avalakki -II

Tomato Poha II is a flavorful twist on the classic breakfast dish, made extra rich and vibrant with a freshly ground tomato masala paste. Juicy tomatoes blended with aromatic spices, create a thick, tangy base that coats every flake of poha beautifully. This quick poha recipe is perfect for busy mornings, healthy brunches, or a light evening snack.

Poha (oggarane avalakki ) or seasoned rice flakes are healthy and easy to digest too, just right for all ages.

 

Ingredients

1 cup poha (flaked rice /avalakki) 

Tomato Avalakki-II

2 big Tomatoes- chopped

1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. Chana dal
1/2 tsp. Urad Dal
1/2 tbsp Peanut
1-2 green chilies, finely chopped 

1 onion chopped
1 tsp Rasam Pwd

1/2 dhania jeera pwd
Few chopped coriander leaves
Few curry leaves
Hing-pinch
Turmeric-pinch
Salt to taste

Method

Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Roast the tomatoes, once cool, grind the tomatoes with masala pwd into a paste. Heat oil in a pan, fry peanuts and keep it aside then add mustard seeds, after it splutters, add chana dal/urad dal hing, turmeric and onion and stir fry. Add green chilies, ground tomato paste ,curry leaves and fry it for a while. Add soaked avalakki, salt and mix well. Add coriander leaves and mix carefully. Serve Tomato Avalakki hot.

Simple, spicy, and bursting with homemade flavors, this Tomato Poha is comfort food at its best.

Adjust the salt and spice as your taste and preferences.

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"Being deeply loved by someone gives you strength, while loving someone deeply gives you courage."Lao Tzu

Aloo Methi Kebab

Looking for a flavorful and healthy Indian snack? These Aloo Methi Kebabs are crispy on the outside, soft and aromatic inside, made with potatoes, fresh fenugreek leaves, and simple spices.

Aloo Methi Kebab

  Ingredients:

• 1 boiled potato
• 1 cup fresh chopped methi/fenugreek leaves
• 1 tsp sabzi masala
• 1/2 tsp jeera
• 1/2 tsp turmeric
• hing-pinch
• 1-2 green chilies
• few coriander leaves
• Oil
• Salt
• Kebab- 
• 1 cup Bread crumbs 
• 1/2 cup roasted besan flour
• Jeera-1/2 tsp
  
• Garam masala-1 tsp
• Amchur Pwd-1/4 tsp
• salt- for taste
• Oil

Method:

Aloo methi sabzi- In a pan, add oil, add jeera, hing, turmeric and saute, next add the methi leaves and fry well, once done next add mashed potatoes, add the masala powders, salt and mix well. 

 In a bowl, add the above sabzi, add the spices, and mix. Next add bread crumbs, besan flour and salt. Mix it well and shape it into kebabs. Heat oil in a pan and shallow fry the kebabs,

keep flipping it over until it turns brown and crisp.

Serve Aloo Methi Kebab hot with chutney or sauce/ketchup or masala chai for the ultimate comfort snack.

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"Don't waste your time in explanations, people only hear what they want to hear" Paulo Coelho

Green Moong Rava Dosa

Crispy on the outside and soft inside, this easy Green Moong Rava Dosa recipe is perfect for busy mornings, lunch boxes, or light dinners. It pairs wonderfully with coconut chutney, tomato chutney, or sambar for a wholesome and satisfying meal. If you are searching for a healthy dosa recipe, high-protein Indian breakfast, or an easy instant dosa recipe, this flavorful dish is sure to become a family favorite.

The combination of green moong and rava helps keep you full for longer, and provides steady energy throughout the day.

Ingredients

• 

  Green Moong Rava Dosa

  Chiroti Rava-1 cup
• Soaked Green Mong- 1 cup
• Coriander Leaves-few finely chopped
• Green Chilies-3-4
• Jeera- few
• salt - as per taste
• Water
• Oil/Ghee-for making dosa

Method - 

1. Clean, wash and soak the Green Moong in a bowl with water. Leave it overnight.

2. Next day, in a blender, add the soaked moong. Grind it together to form a smooth batter. Add this to a bowl, next add chiroti rava and mix ,the consistency of the batter should be similar to that of regular dosa batter.

3. Add the remaining items-coriander leaves, chilies, salt, jeera and mix well.

   Leave for 30 mins

4. Heat a dosa tawa over medium heat.

5. Once the tawa is hot, pour a ladleful of batter onto the center of the tawa.

6. Spread the batter evenly in a circular motion to form a thin dosa.

7. Drizzle some oil or ghee around the edges of the Moong dosa

   and cook until the bottom side turns golden brown and crisp.

8. Flip the dosa and cook till done.

Serve crispy Green Moong Rava Dosa hot with chutney of your choice.

Give this recipe a try, it’s a wholesome, delicious, and refreshing change from the usual!



#Happiness is home-made.

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Peas Tomato Gravy

Looking for a quick, flavorful North Indian curry without onion and garlic? This satvik Peas Tomato gravy aka matar tamatar is the perfect answer. Made with soft green peas simmered in a rich, spiced tomato gravy that easily pairs with roti or jeera rice and is ideal for a wholesome everyday meal.

Ingredients

•  Peas - 1 cup (steamed)

  

  Peas Tomato Gravy

• Tomatoes -3 
  
• Green Chilies - 1-2
• Cashew nuts - few (roasted)
• Curd - 1 tbsp
• Red chili pwd-1 tsp
• Garam masala- 1/2 tsp
• Roasted jeera pwd-1/2 tsp
• Kasoori methi -few (crushed) 
• Chopped Coriander leaves-few
• Salt - to taste
• Jeera-1/2 tsp
• Butter - 1 tbsp
• Oil - 2 tsp
• Bay leaf-1
• Hing-pinch

Method - 

In a kadai, add oil, add 2 chopped tomatoes, cashews, green chili and roast well. Once cool. Grind it to a paste.
Heat butter in pan, add jeera, bay leaf, hing and sauté well, and next add the tomato puree mix and saute well, next add the masala pwds and fry well.
Add the steamed peas, chopped tomatoes and mix well, add salt, 

add water to for a smooth consistency. 

Mix and let it simmer for 10-15 mins till the spices and gravy blends in.
Add crushed kasuri methi, coriander leaves, a spoon of cream, 

mix and serve Peas Tomato Gravy hot with Indian breads.

 Simple steps, Big Flavor!

Adjust the spice and salt as your taste and preferences.


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"I don't know the key to success, but the key to failure is trying to please everybody." Bill Cosby 

Dadpe Pohe

Dadpe Pohe is a quick and light Maharashtrian snack made with flattened rice, fresh coconut, and simple tempering. This quick poha recipe is perfect for breakfast or evening snack.

Unlike regular poha, this version is softer, slightly moist, and full of fresh flavors.

It doesn’t require elaborate cooking, which makes it a great quick-fix meal when you’re short on time

---

 Ingredients

Dadpe Pohe

• 1 cup thick poha (flattened rice)
• 1 cup onion (finely chopped)
• 1 cup cucumber (finely chopped)
• 2–3 tbsp fresh grated coconut
• 1–2 green chilies (chopped)
• 2 tbsp coriander leaves (chopped)
• 1 tbsp lemon juice
• Salt to taste
• Sugar-1/4 tsp (opt)

For seasoning:

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• A pinch of turmeric
• A pinch of asafoetida (hing)
• Few curry leaves

---

 Method

1. Lightly rinse the poha in water and keep it aside for a few minutes until it softens. Make sure it doesn’t become mushy.
2. In a mixing bowl, add softened poha, chopped onion, cucumber, coconut, green chilies, and coriander leaves.
3. Add salt and lemon juice. Mix everything gently.
4. Heat oil in a small pan. Add the items mentioned under seasoning.
5. Pour this hot tempering over the poha mixture.
6. Cover and let it sit for 2–3 minutes. This helps the flavors blend nicely.
7. Mix once and serve Dadpe Pohe fresh. 
8. Add bit of sev for fun!

Why You’ll Love This Recipe

✔ Ready in under 15 minutes
✔ Light on the stomach
✔ No complicated steps
✔ Uses simple ingredients from your kitchen

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“The more that you read, the more things you will know. The more that you learn, the more places you'll go.” — Dr. Seuss

Chilli Cheese Pockets

Warm, crispy, and filled with cheese and a spicy chili kick, these wheat flour chili cheese pockets are a wholesome twist on a classic favorite. Made with nutritious whole wheat dough, they’re perfect for a quick snack or a delicious treat any time of the day. A try out by my daughter for today evening!

Ingredients

Chilli Cheese Pockets

For the dough:
- 2 cups wheat flour
- 1 cup water
- oil
- salt

For the filling:
- 1 capsicum, finely chopped
- 1 onion, finely chopped
- 4 chillies
- 1/2 cup grated cheese
- 3 tbsp coriander, finely chopped

- pudina chutney
- tomato ketchup
- oregano seasoning
- pepper
- chilli flakes

Method:

- To make the dough, add flour to a bowl with 2 tsp oil and salt.
- Mix and gradually add water while kneading.
- Dough should be soft yet firm; adjust with water/flour if needed.
- Rest for 15–20 mins.

- Mix chopped vegetables, cheese, salt, pepper, and oregano.

- Roll dough into thin sheet and cut into quarters.
- Add chutney and filling, seal edges, and shape.
- Cook on a pan with oil until golden brown.

- Toss cooked pockets with chutney and filling in a pan.
- Add ketchup, oregano, chilli flakes if desired.
- Stir fry 2–3 mins and serve Chilli Cheese Pockets hot.

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“The more that you read, the more things you will know. The more that you learn, the more places you'll go.” — Dr. Seuss

Coconut Pudina Chutney

Coconut Pudina Chutney is a blend of fresh coconut with Pudina/ Mint leaves and chilies is a typical South Indian Chutney recipe  It is a versatile accompaniment that pairs beautifully with breakfast dishes like idli, dosa, vada, and even snacks like pakoras and sandwiches. Simple to prepare yet rich in flavour, coconut pudina chutney adds a delicious and refreshing twist to everyday meals.

 

Coconut Pudina Chutney

Ingredients 

• 1 cup fresh grated  coconut
• 6-8 green chillies
• Coriander leaves-1/2 cup chopped
• Mint Leaves-1 cup chopped
• Tamarind paste 1/4 tsp
• Salt

Seasoning

• Mustard-1 tsp
• Chana dal-1/2 tsp
• Urad Dal-1/2 tsp
• Hing-Pinch
• Menthya- few seeds
• Curry leaves-few

Method:  Grind all the items with minimum amount of water or as needed.

Season with mustard seeds, chana dal ,urad dal, Hing, menthya (fenugreek seeds), curry leaves. Enjoy!

Beyond the Recipe

Ever wondered why seasoning / art of tadka transforms a dish?  

→ Read: Understanding the Masala Dabba

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“The more that you read, the more things you will know. The more that you learn, the more places you'll go.” — Dr. Seuss

Degi Matar Masala

Degi Matar Masala  is another Peas variant that can be enjoyed with Indian Breads. This is a recipe I learnt from Insta.. This sabzi is blended in peas in various Indian Spices.Tasty and delicious.

Ingredients

Degi Matar Masala 

• Peas - 1 cup (steamed)
• Onion-1 chopped
• Green Chilies - 1-2
• Coriander leaves-few
• Curd - 1 tbsp
• Jeera-1 tsp
• Fennel seeds-1 tsp
• Pepper-2-3
• cinnamon-1/2 inch
• Dhania -1 tsp
• Salt - to taste
• Jeera-1/2 tsp
• Cream-1 tsp
• Oil - 2 tsp

Method - 

In a kadai, add onion, green chilies, and fry. Once cool, grind it with curds and coriander leaves. Next in a pan, add oil, add other spices mentioned above and roast and powder it. In a pan, add oil add jeera, next add the ground paste and stir well. Next add the prepared pwd and fry.
Add the steamed peas, add water if required , mix well, add salt, and mix and let it simmer for 2-3 mins till the gravy blends in. Add  coriander leaves and a spoon of cream, mix and serve Degi Matar Masala hot with Indian breads.





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"I don't know the key to success, but the key to failure is trying to please everybody."Bill Cosby 

Pudina Sabudana

Pudina Sabudana or Sabudana Khichdi can be made as filling breakfast for a good start of your day. Absolutely delicious and tasty and easy recipe, try it out!!

This dish beautifully blends the earthy essence of sabudana (tapioca pearls) together with fresh mint, subtle spices, in the most comforting way.  An easy gluten free vegan delight!  It's a good source of Carbohydrates!

 

Ingredients

• 

  Pudina Sabudana

   1 cup sabudana(sago)  
• 2-3 Green Chilies finely chopped
• 1/2 cup fresh clean mint/pudina leaves
• Few peanuts fried
• 1 cup potatoes
• 2 tsp Oil
• 1 tsp Jeera /Cumin seeds
• 1 Pinch Hing (asafetida) 
• 1/2 tsp mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1 tsp Lemon juice 
• Salt to taste 
• Coriander leaves-few
• Curry Leaves-few

Method      

• Wash the sabudana in water and soak it in water for about 4-6 hours in water and use it when they become soft and double in volume. Drain the water and rest it on a plate.
• Grind pudina leaves with chilies with less water into a paste.
• Heat the oil/ghee in a pan fry peanuts and keep it aside, next add cumin seeds, mustard seeds,  chana dal urad dal and hing. Once done add the green chilies and curry leaves and chopped potatoes and fry till done.
• Next add the pudina mix. Add sabudana and mix gently. Let it cook for 10 - 15 mins .
• Then add fried peanuts and salt. Mix well.
• Garnish with coriander leaves.
• Sprinkle some lemon juice over it and serve Pudina Sabudana hot. Enjoy!
• Adjust the spice levels and other ingredients according to your taste preferences.

Add a burst of freshness to your meal with this Pudina sabudana khichdi perfect for fasting and everyday comfort food.  

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“The more that you read, the more things you will know. The more that you learn, the more places you'll go.”  Dr. Seuss

Masala Pasta

If you’re craving pasta but want something that feels closer to home, this Indian-style Masala pasta is the perfect mix of comfort and spice with simple and satisfying masala touch. It’s quick, fuss-free, and made with ingredients you probably already have in your kitchen.

Ingredients

• 2 cups pasta
• 3 tomatoes chopped
• 1 onion (chopped)
• 1 capsicum chopped
• Ginger garlic paste-1/2 tsp
• 2 tbsp butter
• 1/2 tsp pepper pwd
• 1/2 tsp dhania-jeera pwd
• 1 tsp chili powder (adjust to taste)
  
• 1 tsp garam masala
• Salt to taste
• Fresh coriander leaves (for garnish)

Method- Boil pasta in salted water until soft. Drain and keep aside. Heat oil or butter in a pan. Add garlic and green chili, sauté for a few seconds. Add onions and cook until they turn soft. Add the chopped tomatoes and capsicum. Cook till it becomes soft. Next add the masala pwds and salt. Mix well and cook until oil starts to separate slightly. Now, add the cooked pasta into the masala. Toss everything nicely so the pasta gets coated with all the flavors. If it feels dry, add a little water. Switch off the heat and garnish with fresh coriander leaves. Serve Masala Pasta hot.

Simple steps, Big Flavor!

Adjust the spice and salt as your taste and preferences.


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"I don't know the key to success, but the key to failure is trying to please everybody." Bill Cosby 

Onion Capsicum Bhaji

Onion Capsicum Bhaji is a  spicy starter/snack that can enjoyed by all of us. Just another variety of fritters that you can enjoy during rainy season!

Made with simple pantry ingredients, thinly sliced onions, fresh capsicum, and aromatic spices, these fritters come together in minutes and deliver an irresistible crunch in every bite. Whether you enjoy them with hot chai or your favorite dip, this easy homemade recipe is guaranteed to become a favorite.

 

Ingredients

• 

  Onion Capsicum Bhaji

  1  Large Capsicum cut finely
• 1 large Onion cut finely
• 1-2  tsp red chilli pwd /Bhath pwd
• 1/2 tsp tumeric pwd
• 1 tsp Dhania Jeera Pwd
• 1 tsp of dry mango powder 
• (Everest Amchur)(opt)
• 1/4 tsp  garam masala 
• 1/4 tsp ajwain
• 3 tbsp gram flour (besan)
• 1 tbsp rice flour
• salt for taste
• Oil for frying

Method-

Take a bowl combine all the ingredients and mix well. 

Add little water, add cut capsicum and mix well ,the flour and capsicum and onion should blend and be well coated and be dry. 

Heat a little oil and add it to this batter and mix it well.
Keep it for sometime.

In a kadai heat sufficient oil for frying. 

Slowly add the capsicum besan mix in batches in the hot oil. 

Fry till golden brown on both sides. 

Drain on absorbent paper. 

Serve hot spicy, crispy fried Onion Capsicum Bhaji with ketchup or chutney of your choice.

You can enjoy these with simple Rasam Rice too!.. Anyway you like it, you will surely enjoy the taste.


(You can cut the capsicum in long strands as well)

'Be kind, for  everyone you meet is fighting a hard battle' Plato

Heerekayi Thokku

Heerekayi Thokku is a simple yet incredibly flavorful South Indian condiment made with ridge gourd (turai), spices, and tamarind. In many Indian homes, thokku is a staple accompaniment that transforms even the simplest meal into something special. Unlike regular chutneys, thokku has a thicker consistency and a concentrated taste, making it perfect for storing and enjoying over several days.

This Turai Thokku is a wonderful way to use fresh ridge gourd, turning this humble vegetable into a delicious side dish packed with tangy, spicy, and savory flavors. It pairs beautifully with hot chapatis, rotis, dosa, idli, and even steamed rice. A spoonful of this thokku spread on a soft chapati can instantly elevate a quick breakfast, lunch, or dinner.

 Ingredients

• Heerekayi/Ridge gourd unpeeled

  

  Heerekayi Thokku

• (Washed and chopped in pieces)
• Red chillies 4-5
• Ginger-small piece
• Mustard seeds-1/2 tsp
• Menthya-1/2 tsp
• Kobbari /coconut- 1/4 cup
• Tamarind-1 tsp
• Salt for taste

Seasoning

• 1/2 tsp Mustard
• 1 tsp Chana dal
• 1 tsp Urad dal
• Few Curry leaves
• Hing-pinch
• 1 tbsp Oil
• Turmeric-pinch

Method-  In a kadai, heat oil and add the mustard and menthya or fenugreek seeds and roast well. Do not burn. Grind it into powder. In a pan, fry the chopped ridge gourd well, next add the chilies, coconut, tamarind and fry well. Once cool grind it well with little water.  In a kadai, prepare the seasoning by adding the items mentioned above, once done, add the ridge gourd mash, next add the powder prepared, add salt and mix well. Fry it for 5-10 mins. Switch off the stove, Once cool, transfer into a container.. 

Enjoy this Heerekayi Thokku with hot rice, idli , dosa or chapati.

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