Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more


Category Archives: BREAKFAST EATS


Much as my kids like most Indian breakfast dishes, there are a few they will just not eat! Batata Poha is one such dish. Yesterday was thinking about what I could make for them and stumbled upon this idea of Poha Cutlets! There also happened to be recipes for this on the internet, but I ended up doing it my way and the kids enjoyed it. šŸ™‚

This is what you’ll need

Thin poha: 3 cups

Potatoes: 3 (boiled and mashed)

Green chillies: 3

Bread slices: 2 (soaked and squeezed dry)

Roasted cumin powder: 1tsp

Turmeric powder: 1/2tsp

Grated ginger: 1/2tsp

Amchur: 1/2tsp

Coriander leaves: 3tsp (chopped)

Salt to taste

Oil for shallow frying

Let’s get cooking

1. Soak the poha in just enough water to make it soft.

2. Add all the rest of the ingredients to the poha and mix well to form a dough.

3. Shape into balls, flatten and shallow fry in hot oil until nicely brown on both sides. Drain on a kitchen towel.

4. Serve hot with ketchup or any chutney of your choice.

Approximate preparation and cooking time: 45 minutes

Serves: 4


A commonly had breakfast in most Maharashtrian households, Batata Poha however is also something we make often in Amchi households. Quick and easy to prepare and I like it nice and lemony!

This is what you’ll need

Thick poha: 3 cups

Potatoes: 2

Onions: 2

Green chillies: 3

Mustard seeds: 1tsp

Turmeric powder: 1/2tsp

Curry leaves: Few

Grated coconut: 2-3tbsp

Coriander leaves: To garnish

Lemon juice: Juice of 1 lemon

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Wash and soak the poha in water for 3-5 minutes. Strain in a colander and keep aside.

2. Peel and cut the potatoes into one inch cubes. Keep them soaked in water, until needed.

3. Slice the onions finely. Chop the green chillies and coriander leaves and keep aside.

4. Heat the oil in a pan and season with mustard seeds and curry leaves.

5. Add the sliced onions and green chillies. Fry until the onions are pink.

6. Add the turmeric powder and the potatoes. Add a little water, cover and cook until the potatoes are done.

7. Stir in the poha, lemon juice, and salt. Mix well.

8. Top with grated coconut and chopped coriander leaves.

9. Serve hot with a slice of lemon.

Approximate preparation and cooking time: 30 minutes

Serves: 4


Found an interesting snack recipe from Had some left over idli batter and since I was done with trying out Masala Idlis, this recipe seemed perfect to try out! Thanks Pavithra for this tasty snack.

This is what you’ll need

Idli batter: 2 cups

Semolina: 1/4 cup

Rice flour: 2tbsp

Green chilli: 1tbsp (finely chopped)

Curry leaves: 1tbsp (finely chopped)

Coriander leaves: 1tbsp (finely chopped)

Baking soda: A pinch

Mustard seeds: 1tsp

Udad dal: 1tsp

Salt to taste

Oil for deep frying

Let’s get cooking

1. Mix the semolina with the idli batter and keep aside for an hour.

2. Heat oil and season with the mustard seeds and udad dal.

3. Just before making the vadas, add the rice flour,green chillies, coriander leaves, curry leaves, baking soda, salt and the seasoning.

4. Heat the oil for frying and drop spoonfuls of the mixture into it. Fry until golden brown.

5. Drain on a kitchen towel and serve hot with coconut chutney.

Approximate preparation and cooking time: 25 minutes (excluding keeping time)

Serves: 4





My kids and me absolutely love Idlis and my hubbie has no choice, but to enjoy them whenever they are made for breakfast. The other day when browsing the net I came across this recipe for Masala Idlis on Found it to be an unusual recipe, so tried making it today and it was really delicious. Keep aside some regular idli batter and make this completely new idli for breakfast the next day!

This is what you’ll need

Idli batter: 2 cups

Onion: 1 (large, chopped)

Carrot: 1 (grated)

Green chillies: 2 (chopped)

Ginger: 1tsp (grated)

Curry leaves: Few

Coriander leaves: 2tsp (finely chopped)

Mustard seeds: 1tsp

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Heat the oil in a pan and season with the mustard seeds. Once they sputter add the curry leaves.

2. Add the onions, ginger, green chillies and fry for 2 minutes.

3. Mix the carrot and fry again.

4. Once the mixture cools down add it to the idli batter. Check for salt.

5. Pour into idli moulds and steam for 7-10 minutes.

6. Serve hot with chutney, sambhar or chutney powder. Tastes nice even on it’s own.

Approximate preparation and cooking time: 20 minutes (since the batter is ready)

Serves: 3-4




I had heard of many Rottis, as they are called in konkani right from Biscuit rotti, sakhari rotti (sugar coated rotti) and teekh rotti, but Breada rotti was something very new to me. One of the many recipes that I learnt to make from my mom in law. Everybody at home relishes it! Made it for breakfast today after a very long time!!

This is what youā€™ll need

For the rotti

Plain flour: Ā½ cup

Wheat flour: 1 cup

Chilli powder: Ā¼tsp

Salt as required

For the fillingĀ 

Bread slices: 3

Onion: 1 medium

Chilli powder: 1tsp

Salt to taste

Oil as required

Letā€™s get cooking

1. Mix the plain flour and wheat flour together.

2. Add the salt and chilli powder. Knead to a dough and keep aside.

3. Chop theĀ onions and the bread slices for the filling finely.

4. Mix the onion and bread mixture along with salt and chilli powder.

5. Divide the mixture into small balls.

6. Roll out the dough into 2 cm round and fill with 2tsps of the bread mixture.

7. Cover and roll out into puri sized rotis.

8. Heat a tava and cook the rotti on both sides with oil until nicely brown and done.

9. Serve hot on its own or with ketchup.

Approximate preparation and cooking time: 45 minutes

Serves: 4


In most amchi households breakfast on a Friday would be Phova Chutney with Chana Upkari. However I fail to understand the significance of eating Chana only on a Friday, and to this date I am not particular at all. In fact I end up making only phova chutney since I do not like Chana Upkari. Last night I realised that it had been ages since I prepared Phova Chutney and what a coincidence that it was a Friday! Of course I still didn’t make the Chana upkari, but enjoyed my simple breakfast! šŸ™‚

This is what you’ll need

Thin poha: 1 1/2 cups

Coconut: 1/2 cup

To be coarsely ground

Coconut: 1/4 cup

Coriander seeds: 2tsp

Cumin seeds: 1tsp

Red chillies: 3 (roasted)

Tamarind: Pea sized ball

Jaggery: 3-4tbsp

Salt to taste


Mustard seeds: 1tsp

Curry leaves: Few

Oil: 1tsp

Let’s get cooking

1. Grind the ingredients listed under “to be ground coarsely” and empty it in a bowl.

2. To this, add the coconut and the poha, mixing well, until the poha is well coated with the churnu (ground mixture)

3. Heat oil in a small seasoning pan and season with the mustard seeds and curry leaves.

4. Pour over the poha chutney mixture and serve immediately.

Approximate preparation and cooking time: 15 minutes

Serves: 2-3

* If you like the poha soft, mix and keep for a while.






I woke up this morning and still hadn’t decided what to make for breakfast. The weather was so dull and gloomy and that made me even more lazy to think of making an elaborate breakfast. Had an entire loaf of bread at home and the easiest breakfast idea that came to my min was Masala Bread Upma!

This is what you’ll need

Bread slices: 4 (big)

Onion: 1 (big)

Tomato: 1

Green Peas: 2tbsp

Mustard seeds: 1/2tsp

Udad dal: 1/2tsp

Turmeric powder: 1/4tsp

Chilli powder: 1tsp

Curry leaves: Few

Green chilli: 1

Coriander leaves: Few

Sugar: 1tsp

Lemon juice: 1tsp

Ghee: 1tbsp

Salt to taste

Let’s get cooking

1. Cut the bread into one inch cubes. Slice the onions, chop the tomato, green chilli and the coriander leaves finely.

2. Heat the ghee in a pan. Season with the mustard seeds, udad dal and curry leaves.

3. Add the onions and green chillies. Saute until transparent. Add the peas and tomato. Cover and cook on a low flame, until soft.

4. Add the turmeric powder, chilli powder, salt and sugar. Fry for a minute.

5. Mix in the bread pieces and fry on low heat for 3-4 minutes.

6. Garnish with a dash of lime and chopped coriander leaves. Serve hot.

Approximate preparation and cooking time: 15 minutes

Serves: 2-3


I’ve tried many recipes for Chole, most times using the ready made chole or chana masala. This morning I was up earlier than usual, in spite of it being the weekend and while browsing through the internet came across this recipe in The Hindu for Chole and Baturas.

This is what you’ll need

For the CholeĀ 

Kabuli chana: 250gms ( I used 2 small tins)

Onions: 3 (sliced)

Tomatoes: 3 (sliced)

Garlic: 4 cloves ( chopped)

Ginger: 1/4″ piece (sliced)

Gren chillies: 3 (chopped)

Cloves: 3

Cardamom: 3

Cinnamon: 1/2″ piece

Turmeric powder: 1 tsp

Chilli powder: 1 1/2tsp

Coriander powder: 1tbsp

Fennel seeds: 1/4tsp

Cumin seeds: 1/2tsp

Peppercorns: 4

Coriander leaves: 2tbsp (chopped)

Amchur: 1tsp

Tomato chilli ketchup: 2tsp

Salt to taste

Oil: 2tsp

Let’s get cooking

1. Since I used the cooked tinned chana, I modified this step a little. Instead of pressure cooking the soaked chana, I boiled the chana with the cloves, cinnamon, cardamom, half of the turmeric powder, chilli powder and coriander powder. Boil for around 5-7 minutes with half a glass of water. Keep aside.

2. Heat the oil in a pan and add the tomato chilli ketchup. Add the onions, green chillies, ginger, garlic and fry for 2-3 minutes. Add the rest of the turmeric powder, chilli powder, coriander powder, cumin seeds, fennel seeds, pepper corns, amchur along with the tomatoes and coriander leaves. Fry well until nicely brown.

3. Let it cool and grind with a little water to a smooth paste.

4. Add the ground paste back to the pan and pour in the cooked chick peas along with the water and salt.

5. Check the seasoning and adjust salt if required. Bring the mixture to a boil.

6. Serve hot with baturas.

Approximate preparation and cooking time: 40 minutesĀ 

Serves: 4

For the Baturas

Wheat flour: 1 1/2 cups

All purpose flour: 4tbsp

Bread: 2 slices

Milk: 1/4cup

Yoghurt: 3-4tbsp


Oil for frying

Let’s get cooking
1. Soak the bread slices in the milk until soft and soggy.
2. Mix in the wheat flour, all purpose flour, yoghurt and salt. Knead well to a soft dough. (Add water only if required)
3. Cover with a damp cloth and keep for 4-5 hours.
4. When ready to make baturas, heat the oil and roll out into large discs and deep fry in hot oil.
5. Serve with chole.

Dietician’s Note

Chickpeas are a good source of protein. They are rich in both soluble and insoluble dietary fibre. The soluble fibre helps reduce cholesterol and studies have shown that insoluble fibre not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders.

Soluble fibre helps stabilize blood sugar levels. They have a low Glycaemic Index which means carbohydrate in them is broken down and digested slowly. This is helpful for diabetics

The high fibre content of the chickpeas helps maintain satiety and hence an excellent for weight loss diets.






Rava Idli is a favourite at home and an easy to prepare breakfast, especially when you want something instant. I have tried different recipes for making Rava Idlis, but today stumbled upon this recipe for rava idlis on rakskitchen. Raks made the idlis using Eno (fruit salt) and they looked really soft. I must admit that they did turn out fluffy and tasty too.

This is what you’ll need

Rava: 1 cup

Yoghurt: 1/2 cup

Eno fruit salt: 1tsp

Green chillies: 1tsp (finely chopped)

Ginger: 1tsp (grated)

Coriander leaves: 1tbsp (chopped)

Curry leaves: 8-10 (chopped)

Carrot: 1 (grated)

Lemon juice: 1/2tsp

Water: 1/2 cup (adjust to get required consistency)

Salt to taste


Mustard seeds: 1tsp

Udad dal: 1tsp

Cashew nuts: 1 tbsp (chopped)

Ghee: 1tbsp

Let’s get cooking

1. Heat the ghee in a pan and season with the ingredients listed under seasoning.

2. Once it sputters, add the green chilli and ginger.

3. Add the rava, curry leaves and coriander leaves and fry for a few minutes, taking care that the rava does not discolour.

4. Remove from flame and when slightly cool add the rest of the ingredients, except ENO and mix well. The consistency of the batter should be like idli batter, light and loose.

5. Just before pouring into the idli moulds, add the fruit salt. the mixture will start to bubble. Pour into greased idli moulds and steam for 6-8 minutes or until done.

6. Serve hot with chutney or sambhar.

Approximate preparation and cooking time: 30 minutes

Serves: 4



Today morning after dropping the kids off to school I went for a long walk and had my thinking cap on trying to figure out what I could make for the kids when they got back from school. Most snacks with bread always turn out to be a big hit, so thought of trying bread cups.

This is what you’ll need

Brown bread read slices: 6 (crusts removed)

Onion: 1 (chopped)

Beans: 6-8 (chopped)

Carrot: 1 (peeled and chopped)

Sweetcorn: 2tbsp

Cheese spread: 2-3tbsp

Butter: 2tsp

Salt and pepper to taste

Let’s get cooking

1. Dampen each bread slice and squeeze dry. Place in a muffin tray, so as to take the shape of the muffin cup.

2. Bake in an oven at 180deg C for 10-15 minutes, until crisp. Remove and keep aside.

3. Melt the butter in a pan and saute the onions until soft.

4. Add the finely chopped beans, sweetcorn and carrots and cook for 3-4 minutes.

5. Add salt and pepper as required. Remove from gas.

6. When still warm add the cheese spread and mix well.

7. Add 2-3 spoonfuls of the mixture into the prepared bread cups.

8. Serve on its own or with ketchup.

Approximate preparation and cooking time: 25 minutes

Serves: 2-3



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