Archive for the ‘TEA TIME’ Category

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..




Read Full Post »

Navratri Celebrations:

‘Navratri’ as the name suggests means ‘Nine Nights’..Nine nights is actually a festival in the honour of Goddess Shakti. It’s a special occasion for all Hindus all over India. The first three nights are dedicated to Goddess Durga, the next three nights are dedicated to Goddess Laxmi and the  last three nights are dedicated to Goddess Saraswati. Navratri generally ends with Vijaya dashmi or Dussera.

For us South Indians, Navratri is synonymous to Golus or Bombe mane (Doll House), sundals, Badam Milk and chanting of various Devi sthotras. You’ll generally hear M.S. Subbu’s chantings in every house this time of the year. This season is very dear to me as I actually relive my childhood by collecting and displaying lovely dolls:).. I keep collecting different types of dolls and knick knacks to display for Navratri. Generally the dolls are picked with some theme in mind. The themes could be Dasha avtar of Lord Vishnu, Ashta laxmi, marriage set, cricket set etc.It’s really exciting to plan and assemble these dolls. The Dolls are displayed on steps. The steps could be 5, 7, 9 in number. The ‘Pattada Bombe’ or the husband-wife dolls are the main highlight of this arrangement.These dolls are generally gifted by a mother to her daughter during her wedding.

This year, my friend Gokul and I revamped her old dolls, belonging to her mother.  Just like two little girls playing with their dolls,we enjoyed every moment draping saree and dressing them up. I also painted an old ‘Benne Krishna’ idol which my mother in law gifted me.This year the scale and size of my Bombe mane got a little bigger, thanks to my doll collection spree. I enjoyed every bit arranging them and feasting on sundal every day.

The Gujratis in our building also organised a Dandiya nite, which I happened to miss as we had planned our yearly trip to Mysore. Mysore is breathtaking during this time of the year. It’s been 3 consecutive years that we’ve been visiting Mysore for Dussera. I ‘m hoping to make this a constant affair every year.

So, this was how we celebrated Navratri and after the festival, removing all the dolls always makes me feel sad and brings a tear to my eye. On the happier note, the dussera dolls are now available in the market at a throw away price and it’s time to grab few more for next year:)..

As mentioned earlier,women invite other women to their homes and generally serve sundal and badam milk during navratri. So here’s the recipe for sundal which I tried out.

Black Chana, Moong and Peanut Sundal:

You’ll need:

Black chana: 1/2 cup

Moong: 1 cup

Peanut: 1/2 cup

Freshly grated coconut: 1/2 cup

Ginger: small piece: 1/2 inch

Green chillies: 2 nos

Corriander : 2 tablespns chopped

Curry leaves: 4-6 leaves

Red chillies dried: 2-3 nos

Oil: 1 tablespn

Mustard: 1/2  teaspn

Jeera: 1/2 teaspn

Hing: a pinch

turmeric powder: 1/2 teaspn

Salt: to taste

Lemon juice: 2 teaspns.


Soak black chana, moong and peanuts overnight separately. Next morning pressure cook moong and peanuts together with a pinch of salt. Take care not to over cook moong and peanuts, about 2 whistles in your pressure cooker would be sufficient. On the contrary for black chana, you’ll need some more time, mine got cooked in 4-5 whistles. Please add salt to blck chana also while cooking. Once cooked, keep aside.

Grind, coconut, ginger, green chillies, some coriander and some curry leaves together. Do not grind them into a fine paste consistency. in a wok, pour some oil, add mustard and cumin(jeera). Let them splutter, add hing, curry leaves and red chillies and let them get fried. Add the ground green chilli mix and keep frying for about 2 minutes. Add the cooked, black chana, moong, peanut, salt, turmeric and mix gently. turn off the gas and sprinkle some coriander and add some lime juice. You can also add some freshly grated coconut and sundal is ready.

Read Full Post »

Maddur Vada/Maddur Vade

Maddur Vada:

I just got back from a nice small holiday at my brother’s place which is also in B’lore. I had a wonderful time with my sister-in-law pampering me silly with all the goodies and most importantly her time. I didn’t want my small vacation to end at all,as I didn’t have to wake up early to fix breakfast or make coffee, handle maids et al…felt thoroughly rejuvenated…I got back today and was missing all the niceness and to add to it, the gloomy weather was making me feel even more miserable..that’s when I decided that I need to spice up my evening and make something to eat that I would relish. Maddur vada is something which has been playing on my mind for quite some time, thought this was the right time I tried it out. When the weather is gloomy and it has been raining, actually drizzling continuously for an hour, all you feel like doing is having some hot vadas with some steaming hot filter kaapi.

The weather outside....

The weather outside......

Maddur vadas come from a place called Maddur in Karnataka. It is a small town between Bangalore and Mysore and you’ll find maddur vadas sold everywhere, right from bus stand to railway stations. The minute the train arrives at Maddur station, the air is filled with lovely aroma of maddur vadas. Everybody is tempted to buy hot vadas which is served in a banana leaf with some coconut chutney. So here’s my recipe for Maddur vadas.

You’ll need:

Semolina/rava(medium variety): 1/2 cup

Maida: 1 tbspn

Rice Flour: 3 tbspn

Salt: to taste

Cumin seeds: 1/2 teaspn

Onions: 1/4 cup finely chopped

Curry leaves: 6-8 nos finely chopped

Coriander leaves: 1 tbspn finely chopped

Cooking soda: a pinch

Hot oil: 1/2 tbspn

Oil: to fry

water: very little to make the dough


In a bowl, mix semolina, rice flour and maida. Add salt, chopped onions, curry leaves, coriander leaves, cooking soda, cumin seeds and hot oil. Add water little by little to make a soft dough. Please note that, lesser the amount of water added more crisp will be the vadas.

In a wok, heat some oil. Make small lemon sized balls of the dough and place the ball on one of your palm and press it into a patti ( as thin as possible) with your other palm. Alternatively you could also use an aluminium foil on which you can pat the ball of dough into thin circles or patties. Deep fry them in oil, drain them onto a kitchen towel to remove excess oil and serve them hot with some coconut chutney and steaming hot coffee.

Maddur Vadas with Coffee...



Read Full Post »


Masala Avarekalu:

Come avarekalu season and every dish has avarekalu in it..it’s avarekalu dosas, avarekalu upma, avarekalu idlis, avarekalu sambar etc etc.. It’s a little tedious to peel them but being in Bangalore,it has its own advantages, you get peeled ones:)…Avarekalu also known as Flat beans or Field beans is grown only along South India. Kannadigas and Tamilians prepare loads of delicacies from avrekalu.

Masala avarekalu is an excellent snack for teatime or for munchies. Very addictive and you can finish a bowl full without you realising it. This snack is a little rare in my house as it’s deep fried, but whenever I decide to make it, it’s over in a jiffy.

You’ll need:

Peeled Avarekalu (De-skinned): 1 cup

Peanuts: 1/4 cup

Puttani/hurkadale: 1/4 cup

salt: as per taste

Red chilli powder: as per taste

Turmeric powder: a pinch

Oil: to fry


Avarekalu can be peeled easily de-skinned by soaking them in water for 2 hours or so. The skin will automatically come off. Once the skin is peeled off, wipe them dry with a clean kitchen towel.

In a wok, pour some oil. Keep pouring avarekalu in batches and keep frying them till they turn a little reddish in colour. Becareful, if there’s any water content the oil might splutter. After all the avarekalu is fried, pour in the peanuts and puttani and once done, transfer all these fried contents into a bowl. Add required amount of salt, turmeric and red chilli powder and toss a bit. Masala avarekalu is ready to be served with some hot tea..

Yesterday evening while I was sitting on my terrace and sipping some hot chai, this was the terrific spectacle that I witnessed. the sky had amazing hues of pinks and purples, quite a rare sight …

Read Full Post »

Ajwain Sev (Om podi)

Ajwain Sev (Om podi)-Carum seeds Sev

This is yet another savory which is easy to make and gets ready in a jiffy.. All you need is the machine to make the sev.

Ajwain Sev machine


This machine has lovely moulds to make various other savories like chakalis, thenkolal and sevs of course. This sev tastes best with some hot tea and is a good change of taste after eating so many sweets during diwali.

You’ll need:

Gram Flour (Besan): 1 cup

Ajwain seeds powdered (Carum seeds): 1 teaspn heaped

Oil: 1 tablespn

Red chilli powder: to taste

Salt : to taste

Asafoetida: a pinch

Oil: to deep fry

water: to knead the dough


Mix all the ingredients together and make a soft dough so that its easy to make molds in the machine. Take the adequate quantity in the machine and deep fry them in the oil till they turn crisp and golden brown in color. Drain them on to a clean kitchen towel to remove excess oil and ajwain sev is ready to be munched:)..


Read Full Post »


Eggless Donuts:

I was watching TLC Channel’s Food Paradise where they were featuring donuts of all types. My mouth just couldn’t stop salivating at the sight of those yummy donuts. I was so tempted that I immediately thought of trying out the recipe which I had learnt at my Baking Institute. We were taught donuts with egg in it.. As we do not eat eggs at home, I had to come up with an eggless version.

The verdict was lovely spongy donuts which just melted in the mouth:)..

You’ll need:

All purpose flour (maida): 1 cup

Butter: 2 tablespn chilled (I used salted butter and avoided salt in the recipe)

Castor Sugar: 1/2 cup

Milk powder: 1 teaspn

Baking powder: 1/2 teaspn

Active dry Yeast: 1/2 teaspn (in warm water and sugar for about 10 mins kept aside)

Flax seed powder: 1/2 teaspn (in 1/4 cup warm water- strain the water and use the water only)

Vanilla Essence: 1/2 teaspn

Milk: 3 tablespns

Oil: to fry


Honey, Icing Sugar, Jam..suit yourself. We generally love the sugar kissed and honey kissed donuts.


Sieve the flour, baking powder and milk powder in a bowl. Add butter to it and keep mixing it by cutting the butter and gently rubbing with your palms to get a crumb consistency. To this mixture add castor sugar, vanilla essence, yeast mixture, flax seed water and milk and knead gently to form a soft dough.

Keep aside for 30 mins for the dough to double in size. Since the climate was a little cool today I kept the dough in the microwave(in switched off mode) as microwaves are generally warm on the insides.  The dough had fairly risen in 30 mins.

Gently knead the dough and roll out 1/4″ thickness sheet and use a doughnut cutter and shape them into cute circles with a hole in the middle:)..If you do not have a doughnut cutter, you could use bottle lids of 2 sizes, one small and one big. Let these pieces rest again for about 25 mins for the yeast to prove or till they double in size.

Deep fry them in oil which is kept on a low flame and allow them to turn golden brown. Once done keep the hot donuts on a tissue and sprinkle some castor sugar or honey on them.  Donuts are ready to be dunked of course with a hot cuppa coffee /Tea..

Read Full Post »

Chivda- Spicy Beaten Rice.

Chivda-Dry Poha-Spicy Beaten rice:

This is an excellent option for a tea time snack.

You’ll need:

Beaten rice (Thin Poha): 2 cups

Oil: 2 tablespns

Mustard seeds: 1 teaspn

Cumin Seeds: 1 teaspn

Curry leaves: 5-6 nos

Hing: A pinch

Peanuts: 1 tablespn

Roasted bengal Gram (puthani): 1.5 tablespn

Dry coconut: small pieces- 1/2 cup

Dry red chillies: 5-6 nos

Turmeric: 1/2 teaspn

Red chilli powder: 1/2 teaspn

Salt to taste

Sugar: 1/2 teaspn


Microwave the poha for 40-50 secs till they turn nice and crispy.

In a kadai, heat some oil, add mustard seeds, cumin seeds, curry leaves, red chillies, hing, peanuts and roasted bengal gram and let them get fried. Further add red chilli powder and turmeric, sugar and salt. Give it a stir and mix the crispy poha into this and chivda is ready. This is generally served during festivals, but in my place we love this as an evening snack with some garama-garam chai..

Read Full Post »

Older Posts »