Posted in navratri, snack

Sabudana Vada (Using Appam Pan) Recipe

IMG_7189Sabudana Vada is prepared with sabudana, mashed potatoes and roasted peanuts. Here, small vada portions have been steamed using an Appam pan instead of deep- frying.

Only one teaspoon of oil has been used in steaming these vadas. Also, peanuts have not been deep-fried. Peanuts have been roasted in a non-stick pan using 1/4 tsp of oil. Key is to keep stirring peanuts in intervals so that they do not burn.

So, this navratri indulge in these delicious sabudana vadas free of guilt.


  • 1/3 Cup Sabudana (Sago/Tapioca Pearls) 
  • 100 Gms. Potato (Boiled and Mashed)
  • 30 Gms. Peanuts (Roasted)
  • 1/2 Tsp Black Pepper Powder
  • 1 Green Chilli (Chopped)
  • 1 1/2 Tbsp Coriander Leaves (Chopped)
  • Sendha Namak
  • 1 Tsp Oil


  1. Soak sabudana in 2/3 cup of water for 2 hours.
  2. Drain excess water using a strainer and let it rest for 20 mins.
  3. Roughly crush roasted peanuts using mortar and pestle.
  4. Mix all ingredients together in a big bowl.
  5. Divide into 8 equal portions and form balls.
  6. Refrigerate sabudana balls for 20 minutes.
  7. Heat appam pan and brush cavities with oil.
  8. Place sabudana balls in cavities and brush top with remaining oil.
  9. Cover pan with a lid and cook for 10-12 minutes. Keep on rotating sides so that vadas are cooked on all sides.
  10. Serve sabudana vada with green chutney.


Posted in breakfast, snack

Sabudana Khichdi Recipe

IMG_6967Sabudana Khichdi is mostly prepared on occasions like navratri, chaitra navratri, mahashivratri etc. when a person observes “fast” or “vrat”.

Although everyone at my home finds it so delicious that I prepare it for breakfast/snack on any regular day as well.

Sabudana Khichdi is extremely easy to prepare. I usually soak it in a shallow bowl with proportion of sabudana to water being 1:2. Once sabudana is soaked well, I drain excess water (if any) using a large strainer and let sabudana sit for 15-20 minutes.

Some people use deep-fried potatoes and peanuts in it. I prefer to use boiled potatoes and roasted peanuts which I prepare using minimal drops of oil at low flame. Use sendha namak if you are making it for fasting purpose else regular salt can be used.


  • 1 cup Sabudana (Sago/Tapioca Pearls) 
  • 1 Large Potato (Boiled)
  • 50 Gms. Peanuts
  • 2 Green Chillies (Finely Chopped)
  • 1/2 Tsp Black Pepper Powder
  • 10 Gms. Coriander Leaves
  • Salt
  • 2 Tbsp Oil


  • Soak sabudana in 2 cups of water for 2 hours. They will double in size. Strain excess water (if any) and let sabudana rest for 20 minutes.
  • Cut boiled potato into small pieces.
  • Heat a few drops of oil in a non-stick pan and transfer peanuts to it.
  • Roast peanuts at a low flame till they are crunchy. Be Patient, this takes 15-20 minutes. Keep on stirring in between so that peanuts do not burn. Transfer peanuts to a bowl. I roast peanuts in advance and store in an airtight container.
  • Crush peanuts coarsely using mortar and pestle.
  • Heat oil in the same pan and add soaked sabudana with green chillies. Cover pan with a lid and let it cook for 3-4 minutes. You will see that sabudana becomes translucent when cooked.
  • Now add potato pieces, coarsely crushed peanuts, black pepper powder , chopped coriander leaves and salt.
  • Stir well and cook again for 2-3 minutes. Turn off the heat.
  • Transfer to a serving bowl and garnish with chopped coriander leaves and peanuts.


Posted in snack

Sweet Corn Bhel Recipe


Mouth-watering Sweet Corn Bhel is a perfect solution for untimely hunger pangs and and it can be prepared in a jiffy.

It is loaded with vegetables like onion, potato, tomato, green chillies, coriander leaves and of course lots of sweet corn. You can even add chopped capsicum.

Serves : 2 


  • 200 Gms. Frozen Sweet Corn
  • 1 1/2 Medium Onion (Chopped)
  • 1 1/2 Medium Tomatoes (Chopped)
  • 1 Large Boiled Potato (Chopped)
  • 2 Green Chillies (Chopped)
  • 1/4 Cup Coriander Leaves (Chopped)
  • 1 Lemon
  • 2 1/2 Tsp Chat Masala
  • 1/2 Cup Cornflakes Mixture
  • 1/4 Cup Sev
  • Coriander Chutney
  • Sweet Tamarind Chutney


  1. Transfer frozen corn to a pressure cooker. Add 1/4 cup of water and boil for 2 whistles at a high flame.
  2. Open the pressure cooker once steam is released and drain excess water.
  3. Keep aside 2 tbsp sev and 1 tbsp chopped coriander leaves for garnishing
  4. Transfer remaining ingredients( except chutneys) in a big bowl and mix well.
  5. Add coriander chutney and sweet tamarind chutney as per taste. Mix well.
  6. Transfer to two serving bowls and garnish with sev and chopped coriander leaves.


  1. Marinate chopped onion in lemon juice and chat masala for 20-30 minutes. It helps in removing the bitterness of onion.


Posted in snack

Chilli Paneer Pocket Recipe


Whole Wheat Pita Bread ( Lebanese dish which is a leavened and baked flatbread prepared with whole wheat flour and refined flour), stuffed with Chilli Paneer ( Popular Indo-chinese dish with primary ingredients as chillies, capsicum and cottage cheese).

You can find the recipe of Whole Wheat Pita Bread on my blog. 


  • 3 Pita Bread
  • 200 Gms. Chopped Paneer Cubes
  • 2 Medium Onion (Finely Chopped)
  • 2 Medium Capsicum (Finely Chopped)
  • 3 Green Chillies (Finely Chopped)
  • 15 Gms. Garlic (Minced)
  • 8 Gms. Ginger ( Minced)
  • 1 Tsp Vinegar
  • 3 Tsp Soya Sauce
  • 1 Tsp Schezwan Sauce
  • 2 1/2 Tsp Cornflour Powder
  • ½ Tsp Honey
  • 2 Tsp Sesame Seeds
  • Salt As Per Taste
  • 1 1/2 Tbsp Oil + 1/2 Tbsp Oil


  1. Add paneer cubes, 1 tsp soya sauce, 1 tsp schezwan sauce, 2 tsp corn flour to a bowl. Add few drops of water and mix such that paneer is thickly coated with it.
  2. Transfer bowl to fridge and let paneer pieces be marinated for 30 minutes.
  3. Heat a non-stick pan and brush a bit of oil on its surface.
  4. Pan-fry paneer cubes on it for 2 minutes using 1/2 tbsp oil. Be sure to turn sides. You can also deep-fry them.
  5. Transfer paneer cubes to a kitchen towel.
  6. Heat remaining oil in a frying pan. Add green chillies, ginger and garlic. Sauté till they appear slight golden in color.
  7. Add onion. Sweat the mixture with a pinch of salt till onion turns translucent.
  8. Add capsicum to frying pan and cook for 2-3 minutes.
  9. Add soya sauce, vinegar, honey and salt.
  10. Now, add pan- fried paneer cubes to pan and mix properly.
  11. Sprinkle sesame seeds (slightly toasted on tava) and turn off the flame.
  12. Slice pita bread into 2 pieces each.
  13. Toast pita bread on tava (optional) and stuff with chilli paneer filling.


Posted in international, Potato, snack

Spicy Potato Rosemary Burger Recipe


Spicy Potato Rosemary Burger – Scrumptious patties have been prepared with mashed potatoes, jalapeno slices, garlic cloves, coriander leaves and seasoned with rosemary herb and piri piri mix. I have used bread-crumbs and a small quantity of cornflour as binding agents.

I have pan-fried potato rosemary patties instead of deep-frying. Use homemade whole wheat burger buns to make them even more healthy.

Yields: 2 Burgers


For Potato Rosemary Patties

  • 3 Small Potatoes (Boiled and Mashed)
  • 3 Big Garlic Cloves (Minced)
  • 1 1/2 Tbsp Chopped Coriander Leaves
  • 1 Tsp Dry Rosemary Herb
  • 1 Tsp Piri Piri Mix
  • 6-8 Jalapeno Slices (Chopped)
  • 2 Bread Slices
  • 2 Tsp Cornflour Powder
  • Salt
  • Oil (For Pan-frying/Deep-Frying)

For Assembling

  • Onion Slices
  • Tomato Slices
  • Lettuce
  • Burger Spread/Sandwich Spread
  • 2 Burger Buns


For Potato Rosemary Patties

  1. Blitz bread slices in a grinder to get fresh bread-crumbs.
  2. Take a big bowl and transfer mashed potatoes, minced garlic, chopped coriander leaves, dry rosemary herb, piri piri mix, chopped jalapeno, bread-crumbs, cornflour powder and salt. Combine well.
  3. Divide into 2 equal portions and shape each portion into round patties.
  4. Pan-fry or deep-fry patties in a frying pan.

For Assembling

  1. Slice burger bun in two pieces and warm pieces on a hot tava/griddle.
  2. Place patty followed by onion slices, tomato slices and lettuce leaves on bottom bun.
  3. Smear inner side of top bun with spread and place it on lettuce leaves.
  4. Relish burger with fries/chips.


Posted in international, snack

Aloo Tikki Burger Recipe


Aloo Tikki Burger – Lip-smacking aloo tikkis have been prepared with mashed potatoes, boiled carrots, boiled peas, minced garlic, chopped coriander leaves, bread-crumbs as binding agent and seasoned with red chilli powder, salt and piri piri mix. 

 I have pan-fried tikkis instead of deep-frying. Use homemade whole wheat burger buns to make them even more healthy.

Yields : 3 Burgers


For Tikki

  • 3 Small Potatoes (Boiled and Mashed)
  • 1/3 Cup Green Peas
  • 1/2 Small Carrot
  • 2 Garlic Cloves (Minced)
  • 1 1/2 Bread Slices
  • 1/2 Tsp Piri Piri Mix
  • 1/4 Tsp Red Chilli Powder
  • Salt
  • Oil

For Assembling

  • Onion Slices
  • Tomato Slices
  • Lettuce
  • Burger Spread/ Mayonnaise
  • 3 Burger Buns


For Tikkis

  1. Add green peas to a pan filled with water and boil. Once peas are par-boiled, add carrots to pan as well.
  2. Crush green peas and carrot roughly using mortar and pestle.
  3. Blitz bread slices in a grinder to get fresh bread-crumbs.
  4. Take a big bowl and transfer mashed potatoes, green peas, carrots, minced garlic, bread-crumbs, piri piri mix, red chilli powder and salt. Combine well and form tikkis.
  5. Pan-fry or deep-fry tikkis in a frying pan.

For Assembling

  1. Slice burger bun in two pieces and warm pieces on a hot tava/griddle using a few drops of oil.
  2. Place lettuce on bottom bun, folllowed by aloo tikki, onion slices and tomato slices.
  3. Smear inner side of top bun with burger spread/mayonnaise and place it on tomato slices.
  4. Relish burger with fries/chips.


Posted in bread, snack

Matar Kulcha (Multigrain) Recipe


Matar Kulcha – Popular street food of North India.

Matar are dried white peas which are produced by harvesting the peapods when they are fully mature and then drying them. They are also known as safed vatana. No oil is required for preparing matar for matar kulcha. Also, very easy to prepare. It just requires soaking and boiling them with ginger along with a few powdered spices and finally adding a few chopped vegetables to it. 

Kulcha is a type of leavened bread which is prepared with refined flour. It is usually served with matar/chola and this street food is popularly known as matar kulcha/chola kulcha in North India. Sometimes, kulchas are also stuffed with potato or cottage cheese (paneer) and then served.

These kulchas have been made healthier by replacing 70% of refined flour with multigrain flour. 

Kulchas can be prepared in advance and stored. Just warm them a bit on tava at the time of serving.


For Matar

  • 1 Cup Safed Vatana (White Peas)
  • 1″ Ginger (Grated)
  • 1 Tsp Cumin Seeds Powder
  • 1/4 Tsp Garam Masala
  • 1/2 Tsp Red Chilli Powder
  • 2 Onion (Chopped)
  • 2 Tomatoes (Chopped)
  • 2 Green Chillies (Chopped)
  • 1 1/2 Tsp Lemon Juice
  • Coriander Leaves (Chopped)
  • Salt 


For Kulcha

  • 175 Gms. Multigrain Flour
  • 75 Gms. Refined Flour
  • 1 1/2 Tsp Dry Yeast
  • 1 Tsp plus 1 Tsp Sugar
  • 1 Tsp Salt
  • 180-200 Ml. Water
  • 2 Tbsp Oil
  • Onion Seeds
  • Sesame Seeds


Serves: 6 Kulcha


For Matar

  1. Soak safed vatana for 5-6 hours in warm water or overnight.
  2. Transfer them to a pressure cooker along with three cups of water.
  3. Add grated ginger, cumin seeds powder, garam masala, red chilli powder and salt.
  4. Boil safed vatana for 25-30 minutes.
  5. Add chopped onion, chopped tomato, chopped green chillies, chopped coriander leaves and lemon juice. Mix all ingredients well.
  6. Relish with baked kulcha.

For Kulcha

  1. Dissolve yeast along with 1 tsp sugar in 50 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer multigrain flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Knead a soft dough using food processor/stand-mixer. Add remaining water and oil for kneading dough.
  4. Transfer dough to clean kitchen slab for further kneading.
  5. Stretch the dough back and forth using palm. Repeat this process for 2-3 minutes.
  6. Gently poke dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for an hour so that dough can double itself. You can put bowl inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Dough is ready to be shaped.
  11. Divide dough into 6 equal portions.
  12. Roll each portion , oval or round shape and transfer them to a baking tray (lined with parchment paper.
  13. Bake kulchas at 210°C in a preheated oven for 8-10 minutes.
  14. Cover them with a kitchen towel and store in an airtight container once cooled down.



Posted in main-course, snack

Black Chickpeas Pita Pocket Recipe


These Pita pockets have been stuffed with Black Chickpeas patties, tangy salsa and cheesy sauce. They are packed with nutrition as Black/ Indian chickpeas (Kala Chana) are a rich source of protein and iron in addition to being high in dietary fiber and low in fat. They have a low glycemic index, which means the carbohydrate is broken down and digested slowly. This helps in curbing appetite; hence it is very good for people looking to lose weight. I have deep fried patties but you can pan-fry them to make pita pockets healthier.

To add more flavor, I have combined Arrabbiata sauce along with cheese spread. You can add any sauce of your preference.

Also, I have used homemade whole wheat pita bread. This gives you one more reason to try healthy and scrumptious Black Chickpeas Pita Pockets.

Serves: 14 Pita Pockets


For Patties

  • 3/4 Cup Black Chickpeas (Kala Chana)
  • 1/2 Onion (Chopped)
  • 1/2 Yellow Bell-Pepper (Chopped)
  • 1/4 Cup Coriander Leaves (Chopped)
  • 1 1/2 Tsp Ginger Garlic Paste
  • 1/2 Tsp Garam Masala
  • 2 1/2 Tbsp Gram Flour
  • 2 Tsp Chilli oil
  • 1/2 Tbsp Ghee
  • Oil for Deep-Frying /Pan-Frying
  • Salt

For Chilli Oil

  • 12 Red/Green Chillies (Chopped)
  • 2 Tsp Dry Garlic-Oregano Seasoning
  • 1 1/2 Tsp Sumac Powder
  • 2 Tsp Vinegar
  • 3 Tbsp Oil
  • Salt

For Assembling

  • 7 Pita Bread
  • Tangy Salsa
  • 4 Tsp Cheese Spread
  • 5 1/2 Tsp Arrabbiata Sauce
  • 6 Tsp Yogurt
  • Oil for Toasting Pita Bread


For Chilli Oil

  1. Heat oil in a saucepan.
  2. Add chopped chillies to saucepan and turn off the heat.
  3. Add garlic-oregano seasoning, sumac powder and salt to it.
  4. Let oil rest for 30 mins.
  5. Transfer to a glass container and use as necessary.

For Assembling

  1. Soak black chickpeas overnight. Alternatively, they can be soaked in hot water for 5-6 hours.
  2. Transfer them to a pressure cooker. Add salt and water.
  3. Boil them for 20-25 mins. Lower the flame after one whistle.
  4. Once black chickpeas cool down, grind them using a mixer-grinder.
  5. Transfer chickpeas paste to a big bowl. Add chopped onion, chopped yellow bell pepper, chopped coriander leaves, ginger garlic paste, garam masala, gram flour, chilli oil, ghee and salt.
  6. Now mix all ingredients and divide mixture into 14 portions.
  7. Take each portion and shape into oval form.
  8. Heat oil in a frying pan and deep fry all portions. You can pan-fry patties by flattening them.
  9. Prepare cheesy sauce by mixing cheese spread, arrabbiata sauce and yogurt together in a bowl.  Add more yogurt to adjust consistency, if necessary.
  10. Cut pita bread into halves.
  11. Toast them on a non-stick tava using minimal oil.
  12. Assemble pita pockets by arranging lettuce on the inside.
  13. Put tangy salsa , chick pea patty, cheesy sauce inside the pocket. Again put some tangy salsa on cheesy sauce.
  14. Pita Pockets are ready to be served.


Posted in snack

Cheesy Zucchini Bites Recipe

imageCheesy Zucchini Bites : Lip-smacking zucchini balls made with grated  zucchini, potato and garlic, stuffed with cheese and seasoned with parsley and a few other spices.

Yields : 12 Cheesy Zucchini Bites


  • 350 Gms. Zucchini
  • 1 Medium Boiled Potato (Mashed)
  • 6-8 Garlic Cloves ( Finely Chopped)
  • 2 Tbsp Parsley (Chopped)
  • 2 Tsp Chilli Flakes
  • 1/4 Tsp Black Pepper Powder
  • 4 Processed Cheese Cubes/ Mozzarella Cheese(Grated)
  • 1/2 Cup Breadcrumbs
  • 1/4 Cup Semolina
  • 3 Tbsp Cornflour Powder
  • Salt
  • Oil (For Deep Frying)



  1. Grate zucchini and sprinkle salt over it. Mix and let zucchini rest for 5 minutes.
  2. Transfer grated zucchini to a sieve and press grated zucchini firmly with the back of a ladle to squeeze excess water. Do not discard water. You can use it to knead dough.
  3. Transfer zucchini, potato, garlic cloves, parsley, chilli flakes, breadcrumbs, 1 tbsp cornflour powder and salt to a big bowl.
  4. Mix all ingredients and chill the mixture in refrigerator for 10 minutes. Zucchini contains lot of water. So, once mixture is chilled down for sometime, it becomes easier to handle.
  5. Divide mixture into 12 portions. Take one portion, flatten it, put cheese in the center and seal the portion properly by forming a ball.
  6. Repeat with other portions.
  7. Make cornflour slurry with remaining cornflour powder and water.
  8. Dip each ball into cornflour slurry and coat balls with semolina.
  9. Refrigerate balls for 15-20 minutes.
  10. Deep-fry balls in hot oil and lip-smacking cheesy zucchini bites are ready to be devoured.


Posted in bread, snack, soups

Whole Wheat Bread Sticks/Soup Sticks Recipe

imageThese healthy and crispy bread-sticks have been baked with 80% whole wheat flour and 20% refined flour. I have added carom seeds and mixed herbs seasoning for adding flavor to bread-sticks. You can try any other herb like rosemary, parsley, basil etc.

Also, you can gently brush the top of bread-sticks with milk and sprinkle sesame seeds/ onion seeds (Instead of carom seeds ) at the time of baking. They taste delicious too.

Enjoy these scrumptious bread-sticks with soup/cheesy dip. You can try my soup recipes – Roasted Tomato Soup (With Basil), Hot n Sour Soup, Red Lentil and Carrot Soup and Sweet Corn Soup With Vegetables.

Yields : 8-10 Bread-Sticks


  • 100 Gms. Whole Wheat Flour
  • 25 Gms. Refined Flour
  • 1 Tsp Dry Yeast
  • 1/2 Tsp Salt
  • 2 Tsp Sugar
  • 2 Tbsp Olive Oil
  • 1 Tsp Carom Seeds
  • 1 Tbsp Mixed herbs Seasoning
  • 90-100 Ml. Water
  • Herbed Butter (For Brushing/Optional)


  1. Dissolve yeast along with 1 Tsp of  sugar in 40 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer whole wheat flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Bring all ingredients together with and add olive oil.
  4. Knead a soft dough using above ingredients and remaining water. You might have to add more water, depending upon the quality of flour.
  5. Transfer dough to clean kitchen slab for further kneading.
  6. Stretch the dough back and forth using palm. Repeat this process for 10-15 minutes. Gently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for dough to rise and double. It will take 1.5- 2 hours to double. Time will vary depending upon the warmth of place where dough is kept. I preheated the oven for 10 minutes at its lowest temperature and kept the bowl inside oven. You can also put it inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Sprinkle carom seeds and mixed herbs seasoning over dough and knead for a couple of minutes.
  11. Divide dough into equal parts.
  12. Roll each part to a length of approx. 6-8 inches.
  13. Transfer bread-sticks to a baking tray lined with parchment paper/ silicon mat.
  14. Repeat the process with other portions.
  15. Let them rise for 40-50 minutes.
  16. Transfer baking tray to a preheated oven and bake at 180°C for 15-20 minutes.
  17. Brush them with melted herbed butter and serve with hot soup or enjoy with a cheesy dip.