Crispy Beetroot Tikki

Crispy Beetroot Tikki is made from beetroot blended with Indian spices. It is a delicious, healthy and nutritious recipe. Kids will love this colorful snack. This is a fried version.

Packed with the goodness of beets, rich in antioxidants, vitamins, and minerals, these Tikkis not only tantalize your taste buds but also nourish your body. 

So, let’s dive into this colorful recipe and bring a healthy and delicious twist to your kitchen!

Ingredients:

1 big Cup boiled and shredded Beetroot
1/2 cup carrot grated

1/2 cup finely chopped onions

Crispy Beetroot Tikki

1 tbsp roasted Besan
1 tsp Jeera
2 tsp Garam masala pwd
1 tsp Chaat masala
1tsp Amchur pwd

1 tsp Sabzi Masala

few Cashews pieces

chopped coriander leaves

1-2 Green Chilies
Salt as per taste

Oil for frying

Shredded bread pieces

Binding

Semolina/ Rava

Bread Crumbs

Method:

 Pressure cook beetroot and carrot. Once cool, shred the same. Remove the excess water. Add the remaining items mentioned above. Mix it well. Make tikkis of any shape you like. 

I have made round ones.

  

Carefully layer it over rava so it gets coated well. 

Place it aside. Heat oil in a kadai. Slowly fry the tikkis till fully done on both sides. Serve the beetroot tikkis hot with chutney and sauce. Enjoy!

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What you to do every day matters more than what you do every once in a while'.(The Power of Habit) 

Dahi Simla Mirch Masala

Dahi Simla Mirch Masala – A Quick & Delicious Side Dish

Dahi Simla Mirch Masala is a simple and flavorful dish prepared with capsicum, curds, and aromatic spices. It pairs wonderfully with chapati, phulka, or rice.

What is Dahi Simla Mirch Masala?

Capsicum (Bell Pepper / Simla Mirch) blends beautifully with curd and spices. This quick sautéed dish gives a creamy, tangy, and mildly spicy flavor profile.

Ingredients

• Capsicum (Bell Pepper) – 2, finely sliced

  

  Dahi Simla Mirch

• Onion – 2, finely sliced
• Besan (Chickpea Flour) – 2 tsp
• Roasted peanuts, crushed – 2 tsp
• Thick curds (Yogurt) – 3 tbsp
• Oil – 3 tbsp
• Salt – as needed

Seasoning

• Mustard seeds – 1 tsp
• Cumin seeds (Jeera) – 1 tsp
• Hing – a pinch
• Urad dal – ½ tsp
• Chana dal – ½ tsp
• Turmeric – a pinch
• Curry leaves – few
• Green chilies – 1–2 finely chopped
• Dhaniya-Jeera powder – ½ tsp
• Rasam powder – ½ tsp
• Sabzi Masala – 1 tsp

Method

1. Heat oil in a pan on medium flame and add mustard seeds, cumin seeds, hing, urad dal, chana dal, turmeric, curry leaves, and green chilies.

2. Once they splutter, add sliced capsicum and onion. Sauté until soft.

3. Add besan, roasted peanuts, dhaniya-jeera powder, rasam powder, and sabzi masala. Cook on low flame for 5 minutes.

4. Add salt and thick curds. Mix well and cook for just 1 minute. Do not overcook after adding curds.

5. Serve hot with chapati or rice.

Adjust spice levels as per your taste.

Explore more Capsicum / Simla Mirch recipes.

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What you to do every day matters more 
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TogariKayi Kurma

Togari Kayi Kurma is a flavorful South Indian curry made with fresh pigeon peas (togari kayi in Kannada), coconut, and a fragrant blend of spices. This traditional Karnataka-style kurma is especially popular during the winter season, when fresh togarikayi (tender pigeon peas) are in abundance.

In many Karnataka households, Togari Kayi Kurma is a cherished seasonal delicacy  a comforting reminder of the harvest months. Packed with protein, fiber, and traditional South Indian flavors, it’s both nutritious and delicious. 

Ingredients

• Togarikalu– 1 cup

• 

  TogariKayi Kurma

  (cooked )
• Tomatoes-1 cup (chopped)
• Boiled Potatoes-1 cup chopped
  
• Dhania Jeera pwd-1/2 tsp
• Bhath Pwd-2 tsp 
• Oil-1-2 tsp
• Salt-for taste
• Cumin seeds -1/2 tsp
• Coriander leaves-few

For grinding:

Half cup grated fresh coconut, 

5-6 cashews, 

1tbsp khus khus,  

1 tbsp fried gram

1 Green Chilly

1/2 tsp jeera

1 Onion chopped

1/2 inch cinnamon

1 clove

Grind these into fine paste adding very little water and keep aside.

Method-

In a pan, prepare the seasoning with oil , mustard, jeera, chana dal, Urad dal, Hing, curry leaves.. Add chopped onion, tomatoes and fry well. Next add the cooked Togarikayi. Stir well. Add little water, cover and let it cook for 10 mins. Next add the ground paste to the gravy and mix well.. Cover and let it cook for 5-10 mins. Keep stirring. Once done, add salt and mix well. Add the chopped coriander leaves, a spoon of thick creamy curd and mix. Let it simmer for 5 mins. Serve this TogariKayi Kurma hot with Chapati/ Paratha or enjoy with rice.

Whether served with rice, roti, or parotta, it offers a satisfying and wholesome meal. With its blend of aromatic spices and creamy texture, and goodness of freshly shelled pigeon peas this Kurma is a true delight!  Enjoy ! 

Adjust the spice and salt as per your taste and preferences.

 

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TogariKayi Idli

Togari Kayi Idli Recipe | Soft Vegetable Idli with Fresh Pigeon Peas

Give your regular idli a seasonal makeover with this Togari Kayi Idli recipe, a soft, fluffy, and flavorful variation made using fresh pigeon peas (togarikayi / tuvar beans). Similar to popular Avarekayi Idli or green peas idli, this version adds a gentle nuttiness and vibrant color from the tender beans. Rich in protein and fiber, Togari Kayi Idli makes a wholesome breakfast or snack that celebrates the essence of South Indian home cooking. Serve it hot with coconut chutney or spicy sambar for a comforting, nutritious meal. 🌿

TogariKayi Idli

Prep Time :10 mins
Cooking Time:  20 mins
Total Time: 30 mins

Category: Breakfast
Author: Smishri
Servings : 4

  
Ingredients : 

• Idli Batter -3 cups
• Green TogariKayi  steamed: 1/2 cup 
  
• Shredded Carrots-1/2 cup
  
• Green chilis : 1 or 2, chopped
• Coriander leaves : few chopped
• Mustard seeds : 1 tsp.
• Curry Leaves : 5-6 nos.
• chana dal:1/4 tsp
• Cashews nut-few
• urad dal:1/4 tsp
• Salt to taste
• oil:1/2 tsp

Method-   In a pan, heat oil. Prepare seasoning with curry leaves, mustard seeds, chana dal urad dal, green chilies once done pour it in the idli batter. Next add chopped coriander leaves, steamed TogariKayi  salt to the batter and mix well. Add chutney pwd and mix. Set for 5 mins.

Apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. 

Serve TogariKayi Idlis hot with ghee, chutney or saagu.

Idlis are gluten free, rich in probiotics making it a great option for breakfast or as light meals!

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We are made wise not by the recollection of our past, but by the responsibility for our future." George Bernard Shaw 

Capsicum Sandwich 3

Capsicum Sandwich 3 is simple and easy to make. Enjoy as a quick snack or mini dinner.  

           Capsicum Curd Sandwich

Ingredients

• Dahi Capsicum Sabzi
• a few chopped coriander leaves
  
• Sandwich masala 
• 8 Bread slices 
• Butter
• Salt
• Green Chutney
• Ketchup

Method:

Take bread, apply butter and  green chutney, add the capsicum mix ,add some sandwich masala, cover with another chutney-butter spread bread. Place it on the tava. Add butter and toast it well till it becomes golden  brown.

Serve Capsicum Sandwich hot with chutney or ketchup. 

You can also add cheese to make it more tastier.

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Masala Veggie Quesadilla

Give your weeknight dinner a flavorful twist with this Indo-Mex fusion favorite. Soft rotis instead of tortillas, folded around a spiced Indian stir-fry veggie mix, shredded cheese, and a drizzle of vibrant mint chutney. Each bite delivers warm masala aromas, crisp-golden edges, and a refreshing taste, comfort food with a delicious desi flair- Masala Veggie Quesadilla !!

Ingredients 

• Capsicum (Bell Pepper) – 2, finely sliced 

  

  Masala Veggie Quesadilla

• Onion – 2, finely sliced
• Tomato-1 chopped
• Roasted peanuts, crushed – 2 tsp
• Lemon Juice
• Oil – 3 tbsp
• Salt – as needed
• Mustard seeds – 1 tsp
• Cumin seeds (Jeera) – 1 tsp
• Turmeric – a pinch
• Curry leaves – few
• Green chilies – 1–2 finely chopped
• Dhania-Jeera powder – ½ tsp
• Sabzi Masala – 1 tsp
• Cheese Shredded
• Tomato sauce
• Pudina Chutney
• Wheat Rotis fresh

Method

Heat oil for in a frying pan over moderate heat. Add mustard seeds, jeera. Once done add capsicum, onion, tomato and sauté well. Once done add the masala pwds to capsicum and stir-fry over low heat for 5 - 7 minutes till capsicums are tender. Add salt and mix well. Let it cool.  Make rotis.

How to Assemble the Masala Veggie Quesadilla

1. Heat a tawa or pan on medium. Place the roti on it for 10–15 seconds on each side so it becomes soft and pliable (not crispy yet). Place it aside. Next, Spread a thin layer of mint chutney over the roti. Sprinkle cheese over the chutney. Add the masala veggie filling and spread it evenly. Top with a bit more cheese. Fold the roti in half, pressing gently so the filling is sealed inside.

2. Cook the quesadilla by heating a pan with a few drops of oil or butter. Let it cook on medium heat for 2–3 minutes until it becomes golden and crisp, then flip and cook the other side until the cheese melts and the edges turn perfectly crispy. 

3. Once done, let it rest for about 30 seconds, then slice it into 2 wedges using a sharp knife. Serve the quesadilla hot with your favorite dips-mint chutney, ketchup.

Adjust spice levels as per your taste. 

Explore more Capsicum / Simla Mirch recipes.

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Southekayi Corn Palya

Southekayi Corn Palya is easy and quick side dish for chapati or rice, blended in South Indian style seasoning, with the flavor of coconut it tastes delicious. Adding sweet corn makes it more nutritious and healthy.

Ingredients:

Cucumber Corn Sabzi

• 1  Cucumber finely chopped
• 2-3 Tbsp shredded Coconut
• 2-3 green chilies chopped' 
• 1 cup steamed sweet corn
• Salt to taste

Seasoning 

• 1/2 tsp mustard
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1 Tbsp Oil
• Turmeric-pinch
• Hing-pinch
• Curry leaves-few

Method: Heat oil in a pan. Add the items in seasoning, once done, add the chopped vegetables, steamed sweet corn and fry for few mins.  Add salt. Cover and cook on low flame. Once done, add grated coconut . Mix well. Serve Southekayi Corn Palya  hot with rasam rice or chapati.

Adjust the spice and salt as per your taste and preferences.

You can also try these below recipes from Cucumber

• Cucumber Paddu
• Cucumber Dosa
• Cucumber Thalipeeth

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“ I can pardon everybody’s mistakes except my own. ”— Marcus Cato

Wheat Rava Dosa

Healthy Wheat Flour Rava Dosa | Instant Breakfast Recipe Without Fermentation

Craving a crispy dosa but don’t have time to soak and ferment the batter? This Instant Wheat Rava Dosa is your perfect quick fix! Made with simple ingredients like wheat flour, fine rava (sooji), and aromatic spices, this dosa comes together in minutes and tastes absolutely delicious.

It’s light, crispy, and perfect for breakfast, dinner, or even a lazy weekend brunch. Pair it with your favorite coconut chutney or spicy tomato chutney for a wholesome, satisfying South Indian meal.

🥣 Ingredients

• 

  Wheat Rava Dosa

  ½ cup Chiroti rava (fine rava / sooji)

• ¼ cup rice flour

• ½ cup wheat flour (atta)

• 1–2 tsp jeera (cumin seeds)

• Salt – to taste

• Coriander leaves – a few, finely chopped

• Green chilies – 2 to 3, finely chopped

• Water – as needed for batter

👩‍🍳 Method

1. In a mixing bowl, add rava, rice flour, wheat flour, and salt.

2. Gradually pour in water and mix well to form a smooth, pourable dosa batter.

3. Add jeera, green chilies, and chopped coriander leaves. Stir to combine.

4. Let the batter rest for 15–20 minutes.

5. Heat a tava or skillet on medium flame. Grease lightly with oil.

6. Pour the batter and spread it evenly in a circular motion.

7. Drizzle a few drops of oil around the edges and cook until crisp and golden brown.

8. Flip if needed and cook the other side lightly.

Serve Healthy Wheat Rava Dosa hot with chutney, sambar, or enjoy it plain for a light meal.

💡 Tips

• For extra crispiness, make the batter slightly thin.

• Adjust salt and spice levels to your preference.

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We are made wise not by the recollection of our past, but by the responsibility for our future." George Bernard Shaw 

Achari Aloo Toast

Achari Aloo Toast or Pickled Potato Toast is a simple and easy snack recipe made from humble bread and potatoes. The butter and spices makes this very delicious and tasty.  It’s the kind of bread toast that is crispy on the outside, soft and spicy with that achari punch that wakes up your taste buds. 

Perfect with a cup of chai !!

Ingredients 

•     Bread slices - 4 

•     Potato - 1 cup (boiled and mashed)

  

  Achari Aloo Toast

  
  

•     Pickle - 2 tbsp
  

•    Salt to taste

•    Turmeric Powder - a pinch

•    Dhania-Jeera Powder - 1/2 tsp

•    Chat Masala - 1/2 tsp

•    Butter 

Method-In a bowl add the boil potato and mash it well, next add the pickle, masala powders, salt and mix well. Next heat a tava, meanwhile apply butter one side of the bread and on the other side apply the mashed potato spread. Put on the tava, toast the buttered side first until golden brown. Flip over and add butter and roast the potato side till golden brown. Serve potato toast hot with ketchup / pickle and hot cup of tea/coffee.

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Carrot Beetroot Palya

A quick and healthy Indian-style dry sabzi made with colorful carrots and beetroot. Perfect for lunchboxes or weekday dinners! 

Carrot with Beetroot s a vibrant, nutrient-rich that combines the natural sweetness of both carrots and beetroot with the  This unique pairing not only creates a flavorful side dish but also delivers a powerhouse of health benefits. Packed with essential vitamins, antioxidants, and fiber, this sabzi supports immunity, digestion, skin health, and overall well-being. Ideal for daily meals, it’s a simple yet effective way to nourish the body while satisfying the palate. (source: Web)

Ingredients

• 

  Carrot Beetroot Palya

  1.5 cup Carrot (chopped)
• 1 cup beetroot (chopped)
• A pinch of hing (asafetida)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• A few curry leaves
• 2 tsp Bhath Powder
• 1-2 green chilies
• 1/2 tsp turmeric powder
• 2 tbsp  oil
• Salt to taste
• 1-2 shredded amla
• 1/2 cup fresh coconut
• 
  

Instructions

1. Heat oil in a kadai (wok) over medium flame.
2. Add mustard seeds. Once they splutter, add hing, cumin seeds, chana dal, urad dal and curry leaves.
3. Sauté for a few seconds until fragrant.
4. Add chopped carrots and beetroots. Stir-fry for 3–4 minutes until they begin to soften.
5. Mix well. Cover and cook on low heat for 5–7 minutes. Add Bhath pwd, salt and mix well.
6. Garnish with coriander leaves, amla shreds and fresh coconut.

Serve Carrot Beetroot Palya hot with chapati, or rasam rice.

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Aloo Chana Rice

 Aloo Chana Rice is made from simple potatoes roasted in oil and blended in Bhath powder along with healthy boiled Chana into a nice spicy delicious rice.  Ready to eat meal in less time. Perfect for lunch box too. Kids will love it.

Ingredients

Aloo Chana Rice

• 3 big Potatoes
• 1.2 cup boiled Kala Chana
  
• 1/2 tsp Mustard
  
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1/2 tsp jeera
• Hing-pinch
• Turmeric-pinch
• 2-3 tsp Bhath pwd
• 2 tbsp Oil
• Salt to taste
• 1 cup rice.

Method: 

Cook rice well and spread it on a plate.

Cut the potatoes in small pieces. 

Heat Oil in pan, add mustard, chana dal, 

urad dal, jeera, hing tumeric, curry leaves, 

and fry for some time next add the potatoes and fry. 

Keep frying in between till done. Next add the boiled Kala Chana.

Add the masala pwd in the oil. Next add salt and mix well, fry for some time till the masala coats well on the veggies.  Add the rice and mix well.

Serve  Aloo Chana Rice hot with raita and papad. 

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“Life is a great big canvas, and you should throw all the paint you can on it.”Danny Kate

Tomato Avarekayi Upma

Tomato Avarekayi Upma is made from Avarekayi (ಅವರೆ ಕಾಳು) lima beans, it is flavorful and delicious. This is from coarse semolina or bansi rava that has a slightly golden hue and a nuttier, richer flavor. It is less processed and considered more nutritious, making it a healthier choice for a wholesome start to the day. Upma or Uppittu is a regular breakfast in India.

 Ingredients:

• Bansi Rava - 1cup

  

  Tomato Avarekayi Upma

• Water - 2 cups
• Tomato- 2  finely chopped
• Green chillies-4-5
• Curry leaves-few
• Ginger-1/2inch shredded
• Avarekaalu -1cup 
• Bhath pwd-1/2 tsp
• Oil-1tbsp
• Mustard seeds-1/2tsp
• Hing- a pinch
• Cumin seeds-1/2tsp
• Channa dal-1tsp
• Urad dal-1tsp
• Fresh coriander for garnish
• Salt to taste
• Freshly grated coconut-1/2 cup

Method: 
 Roast the semolina/ rava until slightly brown and aromatic and keep it aside. Boil water. Steam avarekaalu till soft(add little salt) Heat oil in a pan add mustard, cumin seeds when they begin to splutter add chana and urad dal fry about 2 minutes until light brown. Next add tomatoes, hing,  curry leaves, green chilies and fry till tomatoes become soft. Add bhath pwd. Add roasted rava, salt and mix well next add boiled avarekaalu, 2 cups of  boiling water. Stir until all the water is gone. Reduce the flame and close the lid for 8 to 10 minutes. Garnish with coriander and coconut and serve this Upma hot.

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'What you do today is important because you are exchanging a day of your life for it.'

Green Beans Carrot Masala

Green Beans Carrot Masala is a wonderful combination of two fresh veggies, making it a colorful and tasty side dish for chapati. Very easy to prepare. The dash of coconut and Amla makes it more delicious. Enjoy!

Green beans are a versatile and nutritious vegetable that hold a special place in South Indian cuisine. Often used in a variety of dishes, they are known for their crisp texture and ability to absorb flavors well. In South Indian cooking, green beans are typically combined with aromatic spices and fresh herbs to create a delicious and wholesome side dish.

Bursting with natural flavors, this vibrant sabzi offers a perfect balance of crunch, tang, and mild sweetness, making it appealing even to picky eaters. Rich in fiber, vitamins A and C, and essential antioxidants, it supports strong immunity, healthy digestion, and overall growth in children and adults alike.

Green Beans Carrot Masala Sabzi

Ingredients:
1 cup Green Beans (Hurlikayi)
1 cup Carrots (chopped)
2-3 Tbsp shredded Coconut
2 Tbsp Bhath Powder
1-2 Amla shredded
Salt to taste

Seasoning
1/2 tsp mustard
1/2 tsp jeera
1/2 tsp chana dal
1/2 tsp urad dal
1 Tbsp Oil
Turmeric - a pinch
Hing - a pinch
Curry leaves

Method:
Heat oil in a pan. Add the items in seasoning. Once done, add the chopped vegetables and fry for a few minutes. Add salt. Cover and cook on low flame. Once done, add bhath powder, grated coconut, and amla. Mix well. Serve this sabzi hot with rasam rice or chapati.

Whether served with rice or as a stand-alone dish, green beans are an essential ingredient in South Indian meals, adding both taste and nutrition to the table. Enjoy cooking!

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"The purpose of our lives is to be happy." — Dalai Lama

Avarekayi Thalipeeth

🫓 Avarekayi Thalipeeth Recipe

A flavorful, wholesome twist on the traditional Maharashtrian flatbread using seasonal hyacinth beans.

⭐ What is Thalipeeth?

Thalipeeth is a savory multi-grain flatbread from Maharashtra, made using a blend of flours, spices, and vegetables. It’s hearty, nutritious, and perfect for breakfast or a light meal. This version includes Avarekayi (hyacinth beans) for a seasonal, crunchy twist!

🧾 Ingredients

• Cucumber – 1 medium (grated)
• Avarekayi (Hyacinth Beans) – ½ cup (boiled)

  

  Avarekayi Thalipeeth 

  
  
• Rice flour – ¼ cup
• Wheat flour – ¼ cup
• Gram flour (besan) – ¼ cup
• Jowar flour – ¼ cup
• Cumin seeds (jeera) – 1 tsp
• Ajwain (carom seeds) – 1 tsp
• Green chilies – 4–5, finely chopped
• Turmeric powder – ¼ tsp
• Garam masala – ½ tsp
• Dhania-jeera powder – 1 tsp
• Fresh coriander leaves – a few, chopped
• Salt – to taste
• Oil – for roasting

👩‍🍳 Method

1. Grate the cucumber into a mixing bowl. Do not squeeze out the water.
2. Add all the flours, cumin, ajwain, green chilies, boiled avarekayi, turmeric, garam masala, dhania-jeera powder, coriander, and salt.
3. Mix well using the water released from the cucumber to make a soft dough. Add a little water if needed.
4. Cover the dough and let it rest for 10 minutes.
5. Grease butter paper or banana leaf with a few drops of oil.
6. Take a portion of dough and flatten it into a circle using your fingers (about ¼ inch thick).
7. Heat a tava (griddle) on medium heat.
8. Flip the butter paper onto the tava, peel it off gently, and cover the thalipeeth to cook.
9. Add a little oil around the edges, flip, and cook the other side until golden brown and crisp.
10. For crispier texture, cook slightly longer on each side.

🍽️ Serving Suggestion

Serve Avarekayi Thalipeeth hot with:

• A dollop of homemade butter
• Side of curd, pickle, or your favorite chutney

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🌿 More Recipes to Try

• Cabbage Akki Rotti
• Aloo Methi Paratha
• More Breakfast Recipes

“Whenever you find yourself on the side of majority, it's time to pause and reflect.” — Mark Twain

Sweet Poha Ver II

Sweet Poha Ver II  is a simple yet divine offering made with flattened rice, jaggery, and coconut, especially cherished during Krishna Jayanthi, Navratri, or any auspicious day.  Light, wholesome, and filled with flavor, this prasadam is perfect for both the festive plate and everyday bliss.

Sweet Poha Recipe

Sweet Poha Prasadam

✅ Ingredients:

• Avalakki/ Poha  – 1 cup 

• Grated jaggery – ½ cup

• Grated Dry coconut – ¼ cup

• Cardamom powder – ½ tsp

• Ghee – 1–2 tbsp

• Cashews – few

• Raisins – Few

• Water – ¼ cup  

• Banana-1/2 chopped (opt)

Method- Soak, Wash and clean the Avalakki/ poha.  Drain the water and keep it aside. Take a kadai, add ghee and fry the nuts and raisins and keep it aside. In a pan, add jaggery and little water heat it till it melts fully. Next add the soaked poha, dry coconut, elachi pwd, and ghee and mix well. Add the nuts and chopped bananas and mix. Its ready for naivedya. Enjoy.

"Celebrate tradition with the humble sweetness of Avalakki Prasada"

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What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)