Okra Fritters/ Bhindi Pakoda

I would like to start my post with this beautiful Quote that is apt for this beautiful Rainy weather.

It’s a relief to hear the rain. It’s the sound of billions of drops, all equal, all equally committed to falling, like a sudden outbreak of democracy. Water, when it hits the ground, instantly becomes a puddle or rivulet or flood.

Alice Oswald

As it rains, the first thing that comes to my mind is Hot Masala Tea with fried Pakodas. Sipping my tea and enjoying the beautiful weather is what I miss these days. We are so busy with our daily routine and hectic lifestyle, that we miss out some beautiful moments.

Well I cherish each and every moment, as Life is too short to complain and have regrets.

As you all know, I love to experiment and think out of the box. So made these Okra Fritters/ Bhindi Pakodas . It is so yum that you just can’t stop at one.It  was loved by my family. This can be made within 20 minutes.

Recipe for Okra Fritters/ Bhindi Pakodas:


6 Medium sized Bhindi/ Okra  slit and cut into small pcs
1 Onion finely chopped
2 Green chillies finely chopped
2 Tbsp besan
1 Tbsp fine rava
1 Tbsp rice flour
Salt to taste
1 Tsp jeera
1 Tsp red chilli powder
Oil for frying


Mix all the ingredients. Add 2 Tsp sizzling hot oil. Mix water just enough for to bind the ingredients together and not soggy.

Deep fry in hot oil and serve hot with sauce or green chutney.

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Multigrain Aachari Buns

I had never imagined that I would bake one day. Thanks to the food group I joined where I was tempted to start baking. Thanks to all my friends who encouraged and motivated me to try baking. I started baking only in the beginning of 2015. Initially I tried many recipes. My confidence in baking grew stronger each time I baked. That is when I started to experiment. Once such successful experiment is experiment. Once such successful experiment is Multigrain Aachari Buns. A twist to your regular buns. I am sure you will love it as much as my family loved it. regular buns. I am sure you will love it as much as my family loved it .




All Purpose Flour / Maida – 1.5Cups

Multigrain Flour *               – ½ Cup

Milk                                      –  ½ Cup

Salt                                       – To Taste

Milk Powder                        – 5 Tsp

Instant Yeast                       – 1 Packet (11 gms)

Aachar Masala                     -2 Tsp

Milk                                       – For Brushing

Olive Oil                                –1/2 Cup

Yeast :

Warm up 1/2 cup of milk . The milk should feel warm on the underside of your wrist. It should neither be hot nor cold. Stir in the yeast and let it proof for 10-15 minutes or till it is all frothy. If it does not froth, throw it away and start again or try different yeast.


Add salt, milk powder, Aachar masala and multigrain flour to the Maida and mix well. Add the yeast mix to the flour, mix well and start kneading. Add olive oil very gradually as you knead.

The dough will be very sticky but don’t worry. Knead well till it becomes a soft dough. This will take about 15-20 minutes. Transfer the dough to a greased bowl and cover with cling film, or a clean kitchen towel and rest for 1 ½ to 2 hours. The dough should double up. This is the first proof. Divide the dough into equal portions, shape them into round balls and arrange in a greased baking dish. It should be placed a little apart. Cover with cling film or a clean kitchen towel taking care to that they do not touch the top of the bread. Leave to rise again for about 45 minutes. This is the second proof.

Preheat the oven at 190C for 10 minutes. Brush the buns with milk and bake at 190C for 30 to 35 Mins.

Yummy Aachari buns are ready!!

*MultiGrain Flour Mix –Equal quantities of Roasted Green gram powder, Roasted Flax seeds powder, Roasted Quinoa Powder, Roasted Chia seeds Powder, Jowar Flour)


Multigrain Masala Kulcha

Kulchas are a type of flat bread eaten mostly in India and Pakistan. Kulcha  is mostly eaten with Chole or Chickpea Curry. Stuffed Masala Kulchas can be eaten with Pickles or Thick Yogurt. Well, I like to have them with spicy Mango pickle from the south(Avakkai) and Yogurt.

Untill last year ,I had never imagined  making  Kulchas and Naans at home. We ate them only at Restaurants. But now I have experimented at home . I make delicious Kulchas and Naans with so much ease. To make it healthier I tried Multigrain Masala Kulcha .This was an Instant hit with my family.

Recipe for Multigrain Masala Kulcha:

Ingredients for Dough:

(1Cup = 250 ml)

3 Cups Wheat flour

1 Cup Multigrain Flour( equal quantities of Roasted flax seeds powder, Roasted Chia seeds powder, Bajra  flour, Green Gram roasted and   powdered,  Quinoa roasted and  powdered )

2 Tsp Yeast

1/2 cup warm water

Salt to taste

2 tbsp. Olive oil

Add yeast to the warm water and allow it to proof for 10 minutes. Mix all the flours and add salt. Add the  yeast mixture and mix well. Add Olive  oil and knead to form a soft sticky dough. Place the dough in a greased bowl , cover it with a wet kitchen towel and keep it in a warm place for 40 Minutes.

For Stuffing:

3 Onions (Medium Sized finely chopped)

2 Green Chillies finely chopped

2 Tbsp Cheddar Cheese

1 Tbsp Peanut powder

1 /2 Tsp Chilli Powder

1 Tsp Ginger Paste

1 Tsp Garlic Paste

Salt to taste

Handful of Coriander Finely chopped

1/2 Tsp Garam Masala

1/4 Tsp Mango powder/ Amchur

Mix all the above ingredients together except salt. Add salt before you stuff the masala.

After 40 Mins, punch the dough and knead again for 2 mins. Divide the dough into equal sized balls , Take one , roll it into a small circle and place 1 to 1.5  Tsp of the filling in the center. Bring the edges together and seal them . Dust with flour and roll out into 1/2″ thick parathas.

Place it on a heated Skillet and cook on both sides by brushing with a little oil.
Enjoy Multigrain Masala Kulchas with Chole / Pickle/ Thick Yogurt.
Hope you will try this and enjoy as much as I did.



Rice Pudding/ Kheer

2015 June 20 is an important day for me.
My blog’s facebook page crossed 250 likes.
Untill this April ,I never thought even in my wildest dreams that I would start my Blog.Being a working professional , I wasn’t sure if I could do justice by starting my own blog.Well ,with the support of family and friends I started my blog.Crossing 250 likes is a milestone for me and yes I know that I have a long way to go.

With all your support,I am very confident that I can achieve more.

So to celebrate this milestone in this holy month of Ramadan ,I made Rice Pudding/Kheer.This sweet dish is an integral part of many festivities in India.

Recipe for Rice Pudding/Kheer


1 Cup Cooked Rice
750 Ml full cream milk(I have used Amul)
8 to 10 Tsps Sugar
1 Cup Almonds
2 Dates finely chopped
10 to 12 Raisins to garnish
1 Tsp Ghee
A pinch of Cadamom Powder


Soak Almonds for an hour and grind to make a fine paste.In case you don’t have time to soak ,grind almonds into fine powder.
Coarsely grind cooked rice and keep it aside.
Roast raisins in ghee and keep aside.
Boil milk.Once the milk boils add coarsely gound cooked rice,Almond paste or powder and keep stirring for 5 mins.Then add sugar and chopped dates.Stir for 5 more mins and switch off the flame. Add cardamom powder and mix well.

Garnish with Roasted Raisins and serve hot or let it cool and then serve.

Enjoy this Yummy and healthy Rice Pudding/Kheer.



Baby Potato Green Bell Pepper Ghee Roast Masala

Masala powders form an integral part of Indian cooking. One Such masala is Ghee Roast Masala from Mangalore. I am so much in love with this now.I always have this in stock. I have been trying to make different Sabzis with this masala.

Anyone who tries this will fall in love with it. I bet that.

Recipe for Ghee Roast Masala Powder:
(Prepares approximately 700 gms ghee roast powder)


1/2 Kg Dried red Kashmiri chillies – for a nice bright colour.
125 Gms Coriander seeds/ Dhania
50 Gms  Black Peppercorns/ Kali Mirch
2 Handsful of fresh garlic,(keep the skin on)


1. Clean & remove the stalks of the chillies.

2. Either sun dry them for a few days or Incase you cannot sun dry just roast it lightly but ensure it does not burn.

3.Roast the rest of the ingredients (except garlic ) separately at a low flame for a few minutes only, until they are a shade darker and starts to get aromatic (the aroma is hard to miss). Remove from heat and let cool.

4. Combine all ingredients and grind into a fine powder. Sift using a metal sieve.

This can be stored in a airtight container upto one year in the refrigerator.


Sun dry the garlic flakes for a few days and then mix to the above mixture.
Do try small quantities first.

Recipe Baby Potato Green Bell Pepper Ghee Roast Masala


250 Gms Boiled baby potatoes

4 big Onions finely chopped

4 Tomatoes Pureed

½ Tsp Jeera/Cumin seeds

1 Tsp Red Chilli powder

1.5 Tsp Ghee Roast Masala powder

¼ Tsp Amchur Powder/Dry Mango Powder

½ Tsp Ginger Paste

½ Tsp Garlic Paste

1 Green chilli slit for garnishing

Handful of fresh coriander finely chopped

Ginger Julienned for garnishing

Salt to taste

1 Tbsp Ghee

2 Tsp Roasted Flax seeds for garnishing

Heat the Ghee in a pan. Add Jeera/Cumin ,red chilli powder,ginger paste and garlic paste and saute for 10 secs. Add the chopped onions and roast till golden brown. Add the boiled potatoes and chopped coriander and roast till the potatoes turn golden brown. Add the tomato puree. Let it simmer for 4 mins. Add the ghee roast masala and amchur powder and salt. Mix well and keep it on low flame for 4 mins. Mix well. Garnish with roasted flax seeds, slit green chillies and Julienned ginger and server hot with Phulkas/ Naan/Rotis/Rice.



Chilled Filter Coffee Ice Cream Milkshake

There are many coffee lovers who love to have coffee anytime. During Summers ,the heat is so  unbearable that you can neither have hot coffee nor live without having coffee. I made this milkshake for my family and now it is a hit with them especially in summer.

So here I am sharing an easy awesome chilled filter coffee Milkshake .


1 Glass of chilled milk
1 .5 scoop of vanilla choco chip icecream
1/2 Glass fresh coffee decoction

Blend the above in a blender to get a nice frothy mixture.

Take a glass.Add a scoop of icecream.Pour the blended mixture into the glass.Pour some choco syrup and sprinkle some choco chips.Enjoy Chilled  Filter coffee milkshake.



It is celebration time for me as I have completed my first year on a food group. My passion for cooking has become more intense and interesting since I embarked on this beautiful journey on this food group.

I have learnt and shared a lot. Made new friends who share the same passion and interest and have their own unique style and talent. Inspite of various talents and expertise they share,guide,support and encourage selflessly. I am glad to be a part of this group.

My learning journey continues in pursuit of gaining knowledge everyday.

I would like to share Paneer Makhni in Grilled Red Bell Pepper in my style.



  • 250 gms Paneer/cottage cheese cubes
  • 25 Cashews – soak in water and grind the cashews to a smooth paste.
  • 6 Tomatoes Pureed (Medium Sized)
  • 2 Green chillis slit (some slit chilli for garnishing)
  • 1 Bay leaf
  • 1 Tsp Garam masala
  • ½ Tsp Sabji Masala
  • ½ Tsp Red chili powder
  • ½ Tsp Kashmiri Chilli powder(for the colour-optional)
  • 1 tbsp oil + 2 tbsp butter
  • 1.5 cups water
  • ¼ tsp of Turmeric
  • Handfull Chopped  Coriander leaves for garnishing (optional)
  • salt to taste
  • Red Bell Pepper


  1. Heat oil and butter in a Pan. Once the butter starts to melt add bay leaf and saute for 10 seconds till you get the aroma.
  2. Add the tomato puree and stir well. Add red chili powder and Kashmiri chilli powder after 2-3 mins and stir again. Saute till the oil starts to leave the sides of the tomato puree in the pan.
  3. Add cashew paste and mix well. Saute the masala till the oil begins to leave the sides .Add water and and let it simmer on a low flame.
  4. Add slit green chilies, Turmeric and salt and simmer till the curry begins to thicken.
  5. Add the paneer cubes and cook them For about 3 minutes .Ensure not to overcook the Paneer. Add Garam masala and Sabji masala and stir well for 4 to 5 mins.

Slit the red bell pepper into halves. Grill it for 50 secs to 1 min in a microwave using the grill option.

Paneer Makhni is ready. Garnish with  chopped coriander leaves and slit chillies and serve hot  in the grilled red bell pepper cups  with Naan, Phulkas or Simple Jeera Rice.IMG-20150612-WA0017



Multigrain Mosaru Kodubale / Savoury Mini Curd Dougnuts

Kodubale is one of the popular snack from Karnataka.There are many varieties of Kodubale. I am sharing Multigrain mosaru kodubale/ Multigrain curd mini doughnuts.It has a very different texture when compared to the normal ones. It has a nice crispy crust .It is so tempting that you can’t just stop at one.


  • Rice Flour- 1 cup
  • 1 Tsp Flaxseed powder ( Roasted & Coarsely ground)
  • 1 Tsp Chia seeds powder(Roasted & Coarsely ground)
  • 1 Tsp Green gram powder(Roasted & Coarsely ground)
  • 1 Tsp Bajra flour
  • Sour curd- 3/4 cup
  • Water- 1/2 cup
  • 1 Onion finely chopped (Medium sized)
  • Green Chilli- 3
  • Curry leaves- Handful finely chopped
  • Coriander leaves- Handful finely chopped
  • Oil- 1 tbsp (should be sizzling hot)
  • Salt- To taste
  • Pinch of Hing/ Asafoetida
  • Oil- For deep frying


Heat 1 Tbsp of oil, add Asafoetida/ hing,curd, water, salt, chopped onion, corriander green chilli and curry leaves. Mix it and start heating it on a medium heat. Once this mixture comes to a boil, add all flour and close it with a lid and don’t stir.Let it cook for 5 minutes. Then turn off the heat. Now mix the mixture until it binds well.

Transfer the dough into a bowl. When it is warm knead it to get a smooth dough.

Now keep the oil for heating on medium flame.

While it is getting heated, make Kodubale (savoury mini doughnuts).

Take small amount of the dough and roll it in between your greased palms (about 5-6cm long).Then join the ends to form a circle.

Repeat this with the rest of the dough (keep the dough covered to avoid drying).

Now deep fry these rings in hot oil until it turns golden brown on both sides.

Once done, transfer it on to a tissue(kitchen towel)to drain the excess oil. 


Enjoy Multigrain Mosaru Kodubale with a hot cup of Coffee or Tea!!

PS: With the same flour I made Tattai /Edible Plates.

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2 Minute Mug Cake(Eggless)

I am dedicating this post to my younger son who is on a overseas trip for  school Immersion program for 4 days.

This is the first time he is on his own. For a Mom her child is always a kid. I have a mixed bag of feelings and at the same time very happy as my son was selected for this program. Not many people get this opportunity. This will surely help him to learn and understand the world and become a good human being. He has an opportunity to explore and learn new things.

He told me Mom please don’t get emotional when I am leaving for the trip as I will be back soon. I am deeply touched. All of us at home are missing him as he keeps everybody on their toes all the time.

We are waiting for him to return this week.

Before he left ,I made his favorite 2 Minute Mug cake(eggless) .

This is a no fail recipe. I can bet this will satisfy your hunger cravings.

Recipe for 2 Minute Mug Cake(Eggless)

Yields 2 mug cakes


¼ Cup Maida/ All Purpose Flour

2 Tsp Unsweetened Cocoa Powder

¼ Tsp Baking Powder

2.5 Tbsp Granulated Sugar

¼ Cup + 1 Tbsp Milk

2 Tbsp Oil

15 Pcs of White Chocolate.


Mix all the dry ingredients in a bowl. Whisk milk and oil .Slowly fold in all the dry ingredients and mix well. Ensure there are no lumps.

Pour 1 tbsp of batter into a microwave safe mug. Drop the white chocolate in the center. Pour some more batter on the top. Please leave sufficient head space for the cake to rise.

Place the mugs on paper napkins in the microwave. Microwave on high for 2 minutes (My microwave is 800 Watts ). Serve with cold ice cream or you can eat it just like that.