Idly Chilli Fry:

This recipe is very nostalgic for me as it reminds me of my good old carefree days  in Goa. Panaji, those days had very few restaurants which served veg/south indian food..Kamat was a hot favourite for masala dosa,south indian thali.. Then there was Navtara and Sanyog and the relatively new Shiv Sagar.

Now that I’m in the heartland of veg/south indian food, Bangalore, I crave for Goan vegetarian food. I make it a point to visit cafe Tato (my all time favourite) and cafe Bhonsale whenever I visit Panaji. How I miss the usal pav, chole pav and misal there. Times change, is all I can say…

Idli chilli fry was the delicacy I first tasted in Shiv Sagar and I just couldn’t stop myself from ordering  it everytime I visited them.I found this recipe an excellent way to get rid of leftover idlis.The word leftover here means, you have extra idlis and you neither have the time nor the inclination to make chutney. We also have a south indian version to get rid of them:)..but with the chinese way there was not a crumb left on our plates:)..This also works as a yummy evening snack.

idli chilli fry

So here’s the recipe:(serves 2)

Leftover idlis: 4-5 nos (chopped into large size or diced)

Capsicum: 1/2 diced into square pieces

Onion: 1 medium size diced into square pieces

ginger garlic paste: 1/2 teaspoon

soy sauce: 1.5 teaspoon ( you can add more if u like it tangier)

green chilli sauce: 1 teaspoon

red chilli sauce: 1 teaspn

corn flour: 1 teaspn mixed in 1/4 cup water

salt to taste

sugar: 1/2 teaspn

oil: to fry idlis

You can also add spring onions, carrots julienned, cabbage etc.


In a wok, pour some oil and fry the idlis. the idlis need not be deep fried, though the restaurant variety has deep fried idlis. Once fried, you can remove the excess oil from the wok and save about a tablespoon to make the dish.

Add onions, capsicum to the wok and saute them. Once done, add ginger garlic paste, soy sauce, red and green chilli sauce, salt, sugar, corn flour mix and give it a good stir. Allow it to cook for 2-3 minutes, tip in the fried idli pieces in to the wok and give it a nice stir. You can turn off the gas once the dish is cooked for 2-3 minutes more. This dish needs to be savoured when hot with some sauce if required. What’s really nice about the idlis here is that they are nice and crispy on the outside and soft as cotton on the insides..




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Aloo Bun (Bun with Potato stuffing):

This is a super indigenous invention to make a simple bun so irresistible. Amongst all the things that we have in a bakery, we always have some space left for our good old aloo bun. Back home, I had never heard of this version and I feel this could typically be an Iyengari Bakery Invention:).. No matter what exotic baking I do at home, my husband’s wish is that I should bake an aloo bun or a dilpasand (which I’ll be posting soon) regularly..

So here’s to all the big Potato Fans , I’m one of them:))

You’ll need:

For The Potato Filling:(potato Sabji)

Potatoes: 1 cup boiled and roughly mashed

Green Chillies: 2-3 nos finely chopped

Onions: 1/2 cup finely chopped

Coriander: 1/4 cup

Oil: 1 tbspn

mustard seeds: 1 teaspn

Cumin: 1 teaspn

Cumin powder: 1/2 teaspn

Salt: to taste

sugar: 1/2 teaspn


In a wok, heat some oil. Add mustard, cumin to the oil. Let them splutter. Add chillies, onion and saute  for a while. Once the onions get transparent, tip in the mashed potatoes. Add salt, sugar, cumin powder and give it a good stir so that the potatoes get coated with the masala. Finally add some coriander leaves for the wonderful aroma.

For the Buns:

All purpose Flour -APF(maida): 2 cups

Unsalted butter: 2 tbspns

Baking Soda: 1/4 tspn

Sugar: 1 tspn

Oil: 1 tspn

butter: 1teaspn

Instant yeast: 1 tspn

Salt: 1 tspn

Milk: 2 tspn


Mix yeast, sugar, salt and milk and keep aside for the yeast to start working. It’ll take about 5 mins for the yeast to froth. Sanjeev Kapoor gave an interesting tip on TV the other day of adding the salt in the yeast mix along with sugar. He says the salt controls the over- rising of the bread. I gave it a try this time and it worked.

In a bowl, sieve APF, baking soda. Add oil, butter, yeast mix to this and knead it to form a nice dough. You can add some milk if the dough gets a little too tight. It can get very strenuous and is truly an upper arm exercise, I thank my hand mixer for doing this daunting task for me. Once done, leave the dough covered with a clean kitchen towel in a steel container and place it in a warm place Let the dough  prove. Mine took about two hours to prove.

Make balls of lime size or a little larger, roll this ball into a small puri and fill in the potato sabji and seal it like a momo by gathering all the ends to the centre and this finally looks like  a bun. You’ll get about 8-9 buns with this measurement. Lay these buns in a greased tray leaving sufficient place between each bun. Allow it to prove again. This time it took about 30 mins. Once done, brush some milk on the top of the buns to get the lovely colour.  Meanwhile you can preheat the oven to 160 deg. C. Bake the aloo buns for 20-30 mins depending on your Oven configuration at 160 deg C. Steaming hot aloo buns are ready to be served with some evening tea.

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Veg Fried Rice with Veggie Stir fry:

Mister had a long day at work and he came home yesterday evening feeling very moody and dull… I knew that the very mention of food or rather chinese food would light up his eyes. Generally when one of us is feeling a little low, we treat ourselves to some nice chinese food or atleast a chinese soup and it really peps us up. Since he had unending line of office calls even after he got back home, I decided that I would try my hand at something chinese to pep him up and guess what, it worked!! Just the aroma of chinese being cooked in the house, made him postpone his call  and we settled for an early dinner..what a lovely evening it was!!

I had tried this combination of veg fried rice with a bowl of veggie stir fry back home in Goa in a restaurant called ‘Gaylin’ which used to be our favourite haunt at work.  When I tasted the dish that I made, I was suddenly nostalgic and was flooded with  memories back in college days when we would saved some money for the weekend to treat ourselves to some good chinese food.

Since it wasn’t preplanned, I have used normal sona mussorie rice for fried rice:)..The authentic fried rice is a little tedious to make, I’ve tried my own indigenous way:)…To further avoid any disasters with rice, I have cooked the rice separately and then used it. Cook the rice with a little less water so that the grains are separate and don’t stick to each other.

Veg Fried Rice:

You’ll need:

Cooked rice: 2 cups

carrots: 1/2 cup ( julienned)

Onions: 1 large(julienned)

French beans: 1/2 cup (jhulienned)

Capsicum: 1/2 cup(julienned)

cabbage: 1/4 cup(finely chopped)

Green peas: 1/4 cup

soya sauce: 1.5 teaspn

sugar: 1 teaspn

salt: to taste

Ginger-garlic paste: 3/4 teaspn

oil: 1 tablespn.


I’ve microwaved carrots, french beans for 3 mins so that they get cooked faster with the rice. Do not microwave them too much, they need to be half cooked.

In a wok, pour some oil, add onions and ginger garlic paste and saute for a while til the onions turn transparent. Further add, capsicum, microwaved veggies, cabbage, green peas and saute them till they get cooked. To that add soya sauce, sugar, salt and stir. If the gravy is too thick you can add a little broth from the veggies that have been microwaved. Once cooked, mix the cooked rice with it and hot steaming veg fried rice is ready. Veg fried rice is generally bland and needs some kind of a side dish. I’ve tried yet another easy recipe called veggie stir fry which is an excellent combination with fried rice.

Veggie Stir Fry:

You’ll need:

All the possible veggies that you have..

Carrots: 1/2 cup (diced)

Onions: 1 (diced)

potato: 1/4 cup

Cabbage: 1/2 cup(chopped)

French Beans: 1/2 cup( chop along the length)

Green peas: 1/4 cup

sweet corn: 1/2 cup

green chillies: 2 teaspn(finely chopped)

capsicum: 2 tablespn (diced)

Ginger garlic paste: 3/4 teaspn

Soya Sauce: 1.5 teaspn

Corn flour: 1 teaspn( flat)

salt: to taste

sugar: 1/2 teaspn

Oil: 1 tablespn


Microwave carrots, potato, beans for 3 mins (half cook) and keep aside. In a wok, pour some oil and add onions and ginger garlic paste and saute for a while. Add green chillies, capsicum, green peas, corn, cabbage and all the other microwaved veggies and saute till they get cooked.Mix the corn flour with 1 tablespn of water and add to the veggies. Further add soya sauce, salt and sugar and give it a good stir and veegie stir fry is ready.

You can either serve them separately or top the fried rice with veggie stir fry. Enjoy.

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This is a quick fix dinner solution which I adopt, when I’m not in a mood for rice-sambar. Takes less time to prepare, healthy and filling too. All you need is the urge to eat!!

You’ll need:

Pasta: Penne( I’ve used penne. you can choose pasta of your choice)- 1 cup

Tomatoes: 2 large, diced and deseeded.

Onion: 1 large cut into fine slivers

Tomato sauce: 1 tablespn

Oregano: 2 teaspn( add to suit your taste)

Chilly Flakes: as per your taste

Salt: to taste

Pepper powder: 0.5 teaspn

Olive oil: 2 teaspn

Ginger-garlic paste: 1 teaspn

Sugar: 0.5 teaspn


Boil penne with a dash of oil and water. Once done, drain and run cold water through, again drain and keep aside. In a wok, add olive oil, onions and ginger garlic paste and saute. Let the onions turn transparent and then add the diced tomatoes. Let the tomatoes cook for a while and mash the pieces so that they form an even paste. To this add tomato sauce, chilly flakes, pepper, salt, sugar and oregano. Keep stirring and then add the penne into it and stir lightly just to coat them with the sauce. Sprinkle some cilantro/corriander and pasta in red sauce is ready. This tastes great with some hot garlic bread..Bon apetit.

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Jeera Rice:

Jeera Rice

Jeera Rice

This has been the easiest of all the recipes that I’ve ever tried and the tastiest. This week has been very long and hectic as Madhuri (my colleague and friend at college) and I are busy organizing a creative week for students at our college. It’s been a wonderful experience for us and has been very tiring too.

After a long day at work I head back home and have an urge to eat something spicy, probably to energise myself. As I always say, cooking is therapeutic to me, I decided that I would make some hot steaming Jeera rice and dal. The combination is heavenly. Whosoever invented the combo..hats off to you!!!

It’s a very simple recipe and easy to make.

You’ll need:

Rice : 1 cup

Jeera (cumin): 2 teaspns

Cinnamon sticks: 2 nos.

Bayleaf: 1 no.

Jeera powder: 1 teaspn

Onion : 1 no. (finely sliced)

Salt: to taste

Ghee: 1 teaspn

Oil: 1 teaspn


I generally cook rice separately for any rice dish. In a wok, pour some ghee and oil. You can use 2 teaspns of ghee itself, since I find ghee too rich I substitute half the amount with oil. Add cumin seeds and let them brown a bit. Then add bayleaf, cinnamon and onions. Once the onions turn golden add some jeera powder and salt to it. Mix in the cooked rice and keep it covered for some time and within seconds Jeera Rice is ready.

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Pineapple Gojju:

pineapple gojju with rice

pineapple gojju with rice

Gojju stand for rice accompaniment which has got a tangy twist to it. This gojju is generally a common feature at all the kannadiga weddings and people really relish it.

After buying a large pineapple and not knowing how to finish it prompted me to try this recipe. Ravi loves this gojju and this was for him with his favorite delicacy, hot rice.

I got this recipe from my dear friend Roma’s website ,www.romashrama.com

Thanks Roma for this wonderful recipe. She has mentioned Byadgi red chillies which are generally deep red in color and a tad spicy. Since I had this urge to make the gojju at 8.00 in the night, I have used simple red chillies. That explains why the color is not so red in my case..Otherwise the taste was just awesome. I have made some additions like red chilly powder and some hing (asafoetida) to the original recipe..Enjoy.

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Ravi and I are very fond of Chinese cuisine, therefore always wanted to try out some Chinese recipe at home. I always have a good stock of American chopped corn and baby corn in my fridge. Love to add these to all the sabjis that I may, especially the dry sabjis.

Sine I had some baby corn at home decided on trying my hand at Baby corn Manchurian. I surfed through various recipe books and website for the same. Many people use different types of flour to make it. So here’s my version which is a mélange of all the recipes that I’ve studied on this dish.:). Not to be scared it turned out to be very yummy and delicious. I love to have Manchurian with some hot steaming rice. Everything was perfect Chinese, except for some chinky guy as a waiter to serve us.:)..Bon apetit.

For Manchurian: (serves about 3)

You’ll need:

Baby corn: 10-12 pieces (half boiled)

Besan (gram flour): 3 teaspn heaped

Cornflour: ¾ teaspn

Ginger garlic paste: 1 teaspn

Chilly powder: 1 teaspn (acc to taste)

Soya sauce: 1 teaspn

Salt: (to taste)

Rice flour: 1 teaspn( to make them crunchy)

 For Gravy:

Carrot: 1/4 cup (julienned, half-boiled)

Capsicum: ¼ cup julienned

French beans: ¼ cup (juliened, half boiled)

Onion: 1/2 cup (diced)

Green Chillies:2 nos(finely chopped)

Spring onion: 2 springs

Soya sauce: 1 teaspn

Tomato sauce: 3 teaspn

Ginger garlic paste: 1 teaspn

Garlic: 2 pods(finely chopped)

Corn flour: 1 teaspn

Salt : to taste




Boil the baby corn in  water for some time. For the Manchurian batter, mix gram flour, cornflour, ginger garlic paste, soya sauce, chilly powder, salt and rice flour with some water to form a batter. The consistency should be like the pakoda batter. Once the corn is done, dip them in the batter and fry them in oil. The corn should be neatly coated with the batter.

 Heat some oil in a wok (kadai) and add chopped garlic, onion to it. Saute garlic and onion and add some ginger garlic paste. Add all the vegetables and sauté for sometime. Add soya sauce, tomato sauce and salt. Mix 1 teaspn of cornflour in water. Pour this on the vegetables. You can add more water if you want more gravy. Add the fried corns to this mixture. Lo and galore!! Yummy Manchurian is ready. Serve it hot with some steamed rice.




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