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: SNACKS


This is a speciality of Mangalore and when I asked hubby where in Mangalore according to him are the best Goli Bajes served, he could not make up his mind. Taj Mahal, Mohini Vilas and Hotel Woodlands were the contenders! 🙂  However, a first bite of these bajes and instantly he said wow, these taste exactly like the ones you get in Taj Mahal. Trust me, that was indeed a huge compliment, especially because Taj Mahal is almost every Manglorean’s “food haven”!

This is what you’ll need

Maida (all purpose flour): 1 cup

Besan (chickpea flour): 3tbsp

Ginger: 1tsp (grated)

Green chillies: 4 (finely chopped)

Curry leaves: 8 to 10 (finely chopped)

Yoghurt: 1/2 cup

Water: 1/2 cup

Sugar: 2tsp

Soda bicarbonate: 1/2tsp

Salt to taste

Oil for deep frying

Let’s get cooking

1. Sift the maida and besan into a bowl.

2. Add the grated ginger, green chillies, curry leaves, sugar, salt and soda bicarb.

3. Whisk the yoghurt and add it to the dry mixture. Use a whisk to beat the mixture.

4. Add 1/4 cup of the water and mix again. The batter will be thick at this point. Let it rest for 2 hours.

5. Just before frying the bajes add the rest of the water (or little by little as required) to get a batter of thick pouring consistency.

6. Heat oil in a pan, make small roundels of the batter and drop into hot oil.

7. Fry well on medium heat, until golden brown. Drain on a kitchen towel.

8. Serve hot with coconut chutney.

Approximate preparation and cooking time: 30 minutes (excluding 2hrs of keeping time)

Serves: 4



It has been a dull, gloomy morning and I found myself sitting in front of the tele trying to come up with an evening snack to make for the kids when they return from school. The idea struck me and the next minute I was in the kitchen getting it all ready! Came up with an interesting name too…… 😀

This is what you’ll need

For the outer covering

Potato: 1 (medium sized)

Semolina: 3tbsp

All purpose flour: 2tbsp

Green chillies: 2

Amchur (dry mango powder): 1/2tsp

Salt to taste

Oil for frying

For the filling

Coriander chutney: 2tbsp

Grated cheese: 2tbsp

Let’s get cooking

1. Cook, peel and mash the potato in a bowl.

2. Add finely chopped green chillies, semolina, all purpose flour, amchur and salt. Knead well to a soft dough.

3. To prepare the chutney bombs, take a small portion of the potato mixture and flatten on your palm, spread a layer of the green coriander chutney around it and put a little cheese over the chutney.

4. Close and seal well making sure there are no openings. Continue with the remaining potato mixture.

5. Heat oil and deep fry the chutney bombs until brown.

6. Serve hot on it’s own or with ketchup.

Approximate preparation and cooking time: 40 minutes

Serves: 2 (makes approximately 5 to 6 chutney bombs)




Cheese dippers are an all time favourite at home, especially with my older son. He could eat them anytime of the day and never get bored of it. When I found this recipe on I decided to give it a go. Simple to make, and tasty too.

This is what you’ll need

Mozzarella cheese: 1 block (drained well, and cut into finger sized pieces, around 12 to 15 pieces) Alternately you can use cheese strings, halved

Oil for deep frying

Flour mixture

All purpose flour: 1/2 cup

Chilli powder: 1/2tsp

Paprika: 1/2tsp

Garlic powder: 1/2tsp

Black pepper powder: 1/2tsp

Oregano: 1/2tsp

Salt: 3/4tsp

For dipping

Egg: 1

Milk: 1/4 cup

For the breading

Panko bread crumbs: 1 cup

Chilli flakes: 1/2tsp

Mixed herbs/Italian seasoning: 3/4tsp

Salt and pepper to taste

Let’s get cooking

1. Take 3 bowls. In the first one mix the ingredients listed under flour and keep aside.

2. Beat the egg along with the milk in the second bowl.

3. Add all the ingredients listed under breading in the third bowl.

4. Take each cheese finger, first coat it with the flour, dip in the egg mixture and finally coat in the bread crumbs.

5. Continue in the same manner for the rest of the cheese fingers.

6. Place them on a plate and freeze for at least 30 minutes. This helps the bread crumbs to stay on the cheese and also prevents the cheese from melting too soon when frying.

7. After 30 minutes, heat oil in a pan and deep fry on medium to high flame until golden brown.

8. Serve warm on it’s own or with any dip.

Approximate preparation and cooking time: 15 minutes (excluding freezing time)

Serves: 3-4






Not that we really need a special occasion to make savoury snacks like Chivda, but since Diwali was approaching I thought it was a good time to make this.

This is what you’ll need

Thin poha: 2 cups

Peanuts: 1/4 cup

Copra slices: 3tbsp

Coriander seeds: 2tbsp

Mustard seeds: 2tsp

Cumin seeds: 1tsp

Roasted chana dal: 2tbsp

Chilli powder: 2-3tsp

Turmeric powder: 1tsp

Hing (asafoetida): 1tsp

Curry leaves: 8-10

Sugar: 4tbsp

Salt to taste

Oil: 2tbsp

Let’s get cooking

1. Coarsely powder coriander seeds and keep aside.

2. In a wide pan heat the oil and first add season with mustard seeds, cumin seeds, coriander seed powder, curry leaves, roasted chana dal and hing.

3. Add the peanuts, copra slices and fry for a couple of minutes on a low flame until brown.

4. Add the chilli powder, turmeric powder and salt.

5. Mix in the thin poha and continue roasting on a low flame, until it becomes crisp. (Takes around 10- to 12 minutes)Keep mixing at regular intervals, so that the poha doesn’t burn.

6. Remove from the flame, add sugar and let it cool. Once cool store in an air tight container.

Approximate preparation and cooking time: 25 minutes

Serves: 4


With winter having set in and the clocks moved back an hour, it seems like time has come to a standstill! Initial winter blues set in and I find myself dreading the thought of having to cook. To my rescue came the Jus-Rol puff pastry sheets that I had at home. Added a few toppings (chicken for the kids and hubby, vegetarian for me) popped it into the oven and voila out came a tasty pizza puff. The kids absolutely loved it and the best part is this required very little preparation.

This is what you’ll need

Jus-Rol puff pastry sheets: 1

Tomato puree: 4tbsp

Vegetables for topping as per your preference I used sliced red onions, mushrooms, green pepper, cherry tomatoes and spinach

Grated cheese: 6 tbsp

Mixed herbs and chilli flakes: For topping

Let’s get cooking

1. Pre heat the over at 180deg C.

2. If using rom frozen, first thaw the puff pastry sheet. Cut into 6 pieces (or 4 big ones)

3. Spread tomato puree on the base of each sheet.

4. Spread the vegetables on the top.

5. Sprinkle herbs and chilli flakes.

6. Top with grated cheese and bake in a preheated oven for 25 to 30 minutes or until the pastry is nicely brown.

7. Drizzle with olive oil and serve hot.


Approximate preparation and cooking time: 50 minutes

Serves: 3





A healthy snack, and a change from the usual Rava Idlis that I make. Found the recipe for Rava Dhokla from There were many other options, but decided to try out this one with a few modifications.

This is what you’ll need

For the dhokla

Rava (semolina): 1 cup

Yoghurt: 1 1/2 cup (sour)

Buttermilk: 1/2 cup

Green chillies: 3

Ginger: 1/2″ piece

Sugar: 1/2tsp

Lemon juice: 1/2tbsp

Oil: 1tbsp

Eno: 1tsp

Salt: To taste

Chilli powder and chopped coriander leaves: To garnish

For the seasoning

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Sesame seeds: 1tbsp

Curry leaves: Few

Oil: 1/2tbsp

Let’s get cooking

1. In a bowl add the yoghurt and rava. Mix well to a paste taking care that no lumps are formed. Let it soak for at least two hours. Or can be left over night in the refrigerator.

2. Coarsely grind the green chillies and ginger.

3. Just when preparing the dhokla, mix the rest of the ingredients green chilli ginger paste, sugar, oil, lemon juice and salt to the rava mixture.

4. Add the butter milk and bring to a dosa batter consistency.

5. Add the eno fruit salt and mix gently. The mixture will become frothy.

6. Pour into greased pressure cooker vessels immediately and steam for 15 -17 minutes.

7. Prepare the seasoning and pour over the steamed dhokla.

8. Garnish with red chilli powder and chopped coriander leaves. Serve hot with green coriander chutney or sweet chutney. Alternately, cut the dhokla into half, horizontally. Prepare the green chutney and spread all around. Cover again and serve like a sandwich dhokla.

Approximate preparation and cooking time: 30 minutes (excluding soaking time)

Serves: 4



It has been ages since I made chaats at home. Had a loaf of bread at home and suddenly thought “why not try chaat in a bread basket??” and wasting no time got to work immediately. I have made veggie bread cups previously, and used the same method to make the bread ‘tokris/katoris/baskets’. The only difference was the filling. I used what I had at home, but you can make this even more healthier by substituting white bread for brown bread, and adding sprouts to the filling as well.

This is what you’ll need

Bread slices: 6

Boiled potato: 1 (big)

Onion: 1 (big)

Pomegranate: 3tbsp

Sweet corn: 3tbsp (I used tinned)

Sweet tamarind chutney: 2tbsp

Green coriander chutney: 2tbsp

Yoghurt: 3tbsp

Sugar: 1tsp

Chaat masala: To sprinkle

Salt: 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. Peel and chop the potato into one inch cubes.

4. Chop the onions finely.

5. Whisk the yoghurt along with a pinch of salt and the sugar.

6. In a bowl add the potato, onion, pomegranate, sweet corn and mix well.

7. Add the salt,  tamarind and coriander chutney and mix again.

8. Add spoonfuls of this mixture into the baked bread tokris.

9. Top with a tablespoon of the yoghurt mixture and sprinkle chaat masala.

10. Do the same until the mixture is over. Serve as a snack.

Approximate preparation and cooking time: 30 minutes

Serves: 3



I have seen so many posts on these hasselback potatoes and they looked so pretty that I had to try making it myself. Very simple and you can choose whatever topping you want with it.

This is what you’ll need

Baking potatoes or any other potatoes: 2

Melted butter: 2tbsp

Cheese slices: 2 (cut into one inch squares)

Chilli flakes: 2tsp

Salt and pepper to taste

Let’s get cooking

1. Wash the potatoes well and pat dry. Cut it into thin, even, horizontal slices, keeping the base intact. An easy way to do this is pierce a skewer through from one end of the potato to the other lengthwise and cut until the skewer.

2. Preheat the oven at 200 deg C.

3. Brush the top of the sliced potatoes with half of the melted butter. Sprinkle some salt and pepper powder. Bake for around 30 minutes.

4. Remove from the oven, add the cheese squares between alternate slits of the potatoes. Brush it with the rest of the butter. Sprinkle the chilli flakes and bake again for another 10 to fifteen minutes or until the top is nicely brown and potato cooked.

5. Remove from oven and serve hot with sour cream or a dip of your choice.

Approximate preparation and cooking time: 1 hour

Serves: 2




Another tasty snack that I tried preparing after finding this recipe on the Tarla Dalal website. All of us at home really like dhoklas apart from being tasty, they are healthy too! Luckily for me I had a packet full of makai ka atta and did not know what else I could make with it other than Makai Ki Roti, until I saw this. Thank you Tarla Dalal for another great recipe!

This is what you’ll need

For the Dhokla

Makai ka atta (corn meal): 1 cup

Sour yoghurt: 1/2 cup

Warm water: 1/2 cup

Sweetcorn kernels: 1/2 cup

Green chilli and ginger paste: 2tsp

Eno fruit salt: 1tsp

Sugar: 2tsp

Lime juice: 1tsp

Hing (asafoetida): 1/4tsp

Turmeric: A pinch (optional)

Oil: 1tsp

Salt to taste

For tempering

Mustard seeds: 1tsp

Sesame seeds: 1tsp

Hing (asafoetida): 1/2tsp

Oil: 1tsp

Coriander leaves for garnishing

Let’s get cooking

For the dhokla

1. Add the corn meal, yoghurt and water in a bowl and mix well to a paste. Add a few tablespoons of more water if the mixture is too thick. Let this stand for at least 30 minutes.

2. Add the sweetcorn, green chilli ginger paste, lemon juice, sugar, asafoetida, oil and salt. Mix well.

3. Pour in the fruit salt and gently mix. Pour into a greased thali and steam for 15 to 20 minutes.

For the tempering

1. Heat the oil in a pan and season with mustard seeds, sesame seeds and asafoetida.

To serve the dhokla

1. Cut the dhokla into one inch squares and pour the seasoning over it evenly.

2. Garnish with chopped coriander leaves and serve hot with a chutney of your choice.

Approximate preparation and cooking time: 1 hour

Serves: 4





My hubbie always talks about Egg puffs from Vas Bakery, in Mangalore I thought I will try making them at home. Since the puff pastry is available ready made, it was not at all time consuming to prepare the filling and bake the puffs. A perfect evening snack with a hot cuppa! 😀

This is what you’ll need

Puff Pastry Packet: 1 (5000gms, block. I used Jus Rol)

Onions: 2

Eggs: 4

Ginger garlic paste: 1tsp

Green chillies: 3

Chilli powder: 1tsp

Coriander powder: ½tsp

Cumin powder: ½tsp

Garam Masala: 2tsp

Pepper powder: 1/2tsp

Curry leaves: Few

Tomato ketchup: 1tbsp

Salt to taste

Oil: 2tsp

Flour to dust the pastry when rolling.

Let’s get cooking

1. If frozen, the puff pastry must be thawed to room temperature before use. This takes around 3 to 4 hours.

2. Once thawed roll out into a flat sheet around half an inch in thickness, dusting with flour whenever needed. Keep aside.

3. Slice the onions and chop the green chillies finely.

4. Boil the eggs, remove the shell, cut into half and keep aside.

5. Heat the oil in a pan and add the curry leaves and onions. Saute until light brown.

6. Add the green chillies, ginger garlic paste and fry for 2 minutes.

7. Add the dry powders and the ketchup. Fry for another minute and the add the eggs.

8. Mix well, until the eggs are well coated.

9. Cut the puff pastry into 3″ squares. Place the egg in the middle along with in 2-3 spoonfuls of the mixture. Seal the edges, pressing them together. You can choose any style to put the filling in the pastry.

10. Continue with the remaining pastry sheets and place the puffs on a baking tray.

11. Bake for 15-20 minutes, or until brown on top.

12. Serve hot with ketchup.

Approximate preparation and cooking time: 45 minutes.

Serves: 4

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