Stuffed Multigrain Guntur Bombs / Multigrain Stuffed Chilli Fritters

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I was introduced to this yummy street food during my Stay in Vizag. It is one of the most popular spicy street food that I have ever had. My family loves to have it. I hardly make fried stuff at home but once in a while I don’t mind pampering my family and myself with fried stuff. Being a weekend and on the occasion of Rakshabandhan I made these Stuffed Multigrain Chilli Fritters. It was lip smacking . Worth a try and I am sure you will fall in love with these bombs.I have made these with my own variations.
Enjoyed with my Masala Chai. Saturday bliss!!

Recipe for Multigrain Guntur Bombs /Multigrain Stuffed Chilli Fritters
15 Green Chilli(Bajji Chilli )
3 Potatoes Boiled and peeled
1 Tsp Grated Ginger
Handful coriander chopped
1 Tsp Ajwain/ Carom Seeds
1 Tsp Red Chilli Powder
1 Cup Besan/Gram Flour
2 Tsp Roasted green gram powder
2 Tsp Roasted Flaxseed Powder
2 Tsp Roasted Chia seeds Powder
2 Tsp Roasted Quinoa Powder
1 Tsp Jeera /Cumin Powder
1 Tsp Sooji/Rava
1.5 Tsp Chaat Masala
Salt to Taste
Oil for frying

Wash the chilli,slit it ,deseed and keep it aside.
For Stuffing:
Mash the Boiled Potatoes. Add chaat masala, chopped coriander,salt to taste.grated ginger,Ajwain /Carom seeds and mix well. Stuff the chilli with this mixture.
For Batter:
Add besan,chilli powder, Roasted green gram powder,Roasted Flaxseed Powder, Roasted Chia seeds Powder, Roasted Quinoa Powder,Sooji and Jeera /Cumin Powder. Heat about 5 tsp oil in a pan. Add the sizzling hot oil to this flour mixture. Mix well. Add water and make thick batter. Add salt to taste.
Heat oil in a pan for frying. Dip the stuffed chilli in this mixture and deep fry. Serve hot with green chutney or sauce.



Bread Rasmalai Shots

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Today on the occasion of Raksha Badhan, I dedicate this post to my Brother who is miles away.Wishing him the very best in life always!!

Raksha Bandhan in Sanskrit literally means “the tie or knot of protection. It is an ancient Hindu festival that ritually celebrates the love and duty between brothers and their sisters. The sister ties Rakhi on the brother’s wrist and then prays to express her love and her wish for his wellbeing .In return the brother takes a pledge to protect and take care of his sister under all circumstances.

To celebrate this occasion I made easy Bread Rasmalai shots.

Recipe for Bread Rasmalai Shots:


1 Litre  Full cream Milk

190 ML Condensed Milk (you can add more depending on your sweet tooth)

3 Bread Slice(sides removed)

¼ Tsp Cardamom Powder

5 Almonds Chopped for Garnishing

4 Strands of Saffron


Boil the milk in a thick bottom pan. Once it starts boiling add condensed milk and keep stirring till the milk starts getting thicker . Add cardamom powder, Saffron strands and keep stirring till the quantity of the milk reduces to 3/4th.Keep scraping the sides as the milk starts getting thicker and sticks to the sides of the pan. Switch off the flame and allow it to cool.

Take the bread slice ,remove the sides and using a cookie cutter cut each slice into desired shape. Add the bread slices and let it soak in the Ras . Refrigerate for 1 to 2 hours. Garnish with Chopped almonds and serve chilled.

These Bread Rasmalai shots will be a guest pleaser for sure.



Mango Burfi

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Aug 27th every year is a memorable day for me. That was the day I got married and stepped into next phase in life. It has been a memorable journey till date and hope to have many more memorable moments in future with my family.To celebrate this occasion I made Mango Burfi which just melts in your mouth.

Recipe for Mango Burfi:

1. Besan / Gram Flour 1 Cup
2. Milk ¾ Cup
3. Ghee ¾ Cup
4. Mango Puree ¾ Cup
5. Cardamom Powder ¼ Tsp
6. Sugar 2.5 Cups(You can add more as per your sweet tooth)

Grease a plate and keep aside.
In a heavy bottomed pan add a spoon of Ghee . Add Besan/Gram Flour and roast on medium flame for 3-4 mins. Be careful not to over roast. Switch off the flame.
Add all the other ingredients in the pan ,mix well and ensure there are no lumps. Keep it on medium flame and keep stirring the mixture continuously . As you continue stirring , the mixture starts getting thicker , darker and bubbles start forming .Continue the stirring process so that that mixture doesn’t stick to the bottom and get burned .Once the mixture starts leaving the sides of the pan and becomes a single mass ,then its done. You can see that it has a porus texture. .
Transfer to the greased Plate . Tap the tray and using a spatula spread it evenly ,garnish with roasted cashews and smoothen the surface. When still warm, cut it into desired shape.



Multigrain Brinjal Rings

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I love multigrain and like to use it in my recipes as and when possible. The Coarsely powdered Multigrain adds a nice crunch to the dishes that are especially roasted, baked or fried.
A healthier version of Bajji that are shallow fried with minimal oil. Easy to make and guilt free to relish .I love to have these with my hot cup of Masala Tea when its pouring outside. An all time favourite at my place.
Best eaten hot. I will try the baked version soon.

Recipe for Brinjal Rings
1 Medium Size Purple Brinjal(not the long ones) cut in rings
2 Tbsp Besan /Gram Flour
1 Tsp Red Chilli Powder
1/4 Tsp Hing/ Asafoetida
3 Tbsp Multigrain powder mix(Slight roast and coarsely powder Quinoa,Chia seeds,Flax seeds-(1 Tsp each) Green gram (2Tsp)).
Salt to Taste
1 Tsp Jeera/Cumin
A Pinch of Garam Masala (optional)
Salt to Taste
Finely Chopped Fresh Coriander

Mix Besan / Gram Flour, chilli powder,salt, hing/asafoetida,jeera/cumin, garam masala, coriander. Add 1 Tsp of sizzling hot oil to this mixture.Mix Well. Add water and make a thick paste like you make for Bajji Batter. Dip the cut Brinjal rings in this batter and tap it on the multigrain powder on both sides.
Heat 2 Tsp oil (You can add more if you like)in a pan .Please these rings and roast on both the sides for 2 to 4 mins on both sides on medium flame.

Multigrain Brinjal Rings are ready.Serve hot with Green Chutney.


PS: Multigrain -Each item is raosted , coarsely ground separately and then mixed.


Tapioca Pearls

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Bubble tea (also known as pearl milk tea, or boba-milk tea) is a Taiwanese tea based drink. Bubble tea has now spread to many parts of the world and is very popular among the younger generation. Chewy Tapioca pearls are added to these drinks. There are many types of flavored teas and pearly drinks with ice cream floats now. Many American bubble tea vendors here  sell “milk smoothies”, which are very  similar to bubble tea but do not contain any tea ingredients.

Tapioca balls (boba) are the chewy  tidbits in bubble tea. Green pearls have a small hint of green tea flavor and are chewier than the traditional tapioca balls.

I have tried to replicate these Tapioca pearls at home as my kids love these.

Recipe for Pearls:


1 Cup is 250 gms.

4 Cups of Water

¼ Cup of Sugar

1 Cup Tapioca Starch /Flour

Mix sugar in the water and keep it on medium flame until the sugar is fully dissolved and the quantity of syrup is reduced to ¾th .Switch off the flame and keep it aside.

Take the Tapioca Starch / flour in a bowl. Add ¼ th cup of sugar syrup and mix to form a dough. Add a little more syrup if necessary.It will not be like the normal dough. Switch on the flame and heat the balance sugar syrup. Make small balls approx 1 cm and drop it in the sugar syrup.Do not press the balls while you shape them as they may break.You need a lot of patience. Let the balls boil in the sugar syrup for 25-30 mins and switch off the flame once you see the transparent pearls. Remove the transparent pearls from the sugar syrup and put in a bowl filled with ice. This is to ensure the pearls don’t stick to each other.

These pearls can be stored in the fridge for 2 days in an airtight container. I prefer not to keep it for long. Add it to milk shakes, Smoothies, Cold Tea with or without milk, Soya Milk, Milo.

Enjoy your drink with these lovely chewy pearls!!

PS:You can try with half the quantity for the first time.


Fusion Pizza(My Style)

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Pizzas come in many flavors and varieties. Being a vegetarian my kids always have Veggie Lovers Pizza.I am not a Pizza fan , but I loved this Fusion Pizza.

My kids were craving for Pizza . I was late from work and hence could not make the normal Pizza as it is time consuming . I came up with this idea of making fusion Pizza that turned out totally lip smacking and vanished in a jiffy. Got a thumbs up from my boys too. My experiment was successful. When my experiments are loved and appreciated by my family, I feel accomplished.

This is easy to make and can be made with basic ingredients in your Pantry. It can be eaten guilt free.

Recipe for Fusion Pizza( My Style):


3 Potatoes (medium size) boiled and mashed or grated

4 Florets of Broccoli grated

1 Tsp Chilli Powder

Salt to Taste

I Green Bell Pepper chopped

1 Tomato chopped

2 Tbsp Bread Crumbs or 2 brown bread slices mashed

Cheese for Topping generously


Mix the boiled and mashed potatoes, grated broccoli, chili powder,mashed bread slices and salt. Shape them as desired and place it on a greased tray. Smear some Pizza sauce or Chilli sauce . Top it up with chopped Bell Pepper and Tomatoes. Sprinkle cheese generously.

Pre heat the Oven at 180C for 10 Mins. Place the tray in the pre heated oven and bake for 15 to 20 mins.

Fusion Pizza is ready.




Pan Fried Tofu Ghee Roast Masala

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Today is Indian  Independence day . An Important day for all our fellow Indians to renew our vow for  working towards the betterment of our Motherland.

On this historic day ,I have another reason to celebrate . Its a small milestone as this is my 50th post on my blog. I owe it to all my family and friends who have encouraged and supported me to reach here. I would like to thank each one of you and dedicate this post to all of you for your immense support.

As you all know I try and experiment different cuisines(Vegetarian). I was introduced to this Ghee Roast Masala by a Manglorean  friend. I made Ghee roast masala at home and started experimenting.

A very simple,Easy and yummy dish to prepare.
You can substitute with Paneer , Potato or mushroom.
I am sure you will love it.
A great Starter which your guests will love.

Recipe for Pan fried Tofu ghee roast masala.

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 Gm Coriander seeds
50 Gm Jeera
50 Gm Peppercorns
2 Handfuls 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 for Pan fried Tofu ghee roast masala:

Take firm tofu cakes and slice them into thin strips. Smear some ghee and grill for 10 Mins at 180C for 10 Mins.

Make a thick paste of the above Ghee roast powder by adding a little water. Add salt to taste and 1/4/ Tsp Amchur powder(Dry Mango Powder) . Mix all the ingredients together. Dip the tofu strips in the masala and ensure the masala is smeared evenly. Heat 2 Tsp of oil in a pan. Place the masala coated Tofu strips in the pan. Roast on slow fire on both sides and ensure it does not burn. Just 5 Mins on each side. Pan fried tofu is ready. Garnish with coriander and serve with freshly chopped onions or raw salad.

I am sure you cannot stop at one.


Mix Veggie and Paneer Whey Curry

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I make Paneer and Cheese very often at home. Home made is healthy and also tastes better than store bought. There is lot of Whey left. Whey is very nutritious and hence I use it in curries.

I make different types of curries using whey. I will share one of the easiest recipe which hardly takes time to prepare. I love it anytime.


1/4 Tsp Haldi/Turmeric
1 cup Corn kernels
1 cup Green peas
10-12  Paneer Cubes
1 Tsp Jeera/ Cumin
1 Tsp Red Chilli powder
1 Tsp Kitchen king masala
1/2 Glass whey

Salt to taste(I add it to Paneer and cheese and hence don’t add to the gravy)

Heat 2 Tsp of oil in a wok.Add jeera,haldi and chilli powder.Saute for 2 secs.Add Corn,Peas and Paneer and mix well.Add kitchen king masala and whey.Let it boil well for 8 mins. Add salt if needed.

Serve with phulkas.


Sweet Pongal /Rice Pudding

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Pongal is a popular rice dish in Tamil Cuisine. In Tamil, the word pong or pongu means to ” boil over” or “spill over”. There are two varieties of pongal,  Sakkarai  Pongal which is a sweet, and Ven Pongal which is savoury. The rice boiled with milk and jaggery during the Pongal  festival is also called pongal – this is made specially in earthenware pots with a wood fire with the first harvest and offered to Sun God. My kids love Sweet Pongal . I usually make it whenever they want to have Sweet Pongal.

Recipe for Sweet Pongal:
Rice 1 Glass
Moong dal roasted  1/2 Glass

Jaggery 1 .5 to 2 Glasses

Milk  1 Glass,
Ghee   4Tsp.

Cashews and Raisins Roasted(Handful) Grated Coconut  1 Tbsp

Roast cashews and raisins in a tsp of ghee and keep it aside.
Boil rice and dal together in a pressure cooker. Grate jaggery.
In a wok add the jaggery and a some water and keep stirring till the jaggery dissolves.Once done stain the syrup.
In another wok add 3 tsp ghee and milk.After 5 mins add the boiled dal and rice and a little grated coconut.Add the syrup and mix well.Once it starts boiling switch off the stove and garnish with cashews and raisins.Serve hot.


Cheesy Garlic Mini Monkey Bread

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I enjoy Baking. I had not baked for almost 2 months now. It was a long weekend here and hence decided to work with yeast. Wanted to try something new. So decided to make Cheesy Garlic Mini Monkey bread (my style).

My kids had no patience to wait for the bread to be out from the oven. The mini Monkey bread vanished in a jiffy. My efforts paid off.

Recipe Cheesy Garlic Mini Monkey Bread:


11 gms Instant Yeast

2 Cups AFP/Maida

1 Tsp Cumin/Jeera

1 Tsp Italian Herbs

1 Cup Mozzarella Cheese

Salt to Taste

1 Tsp Chilli flakes

½ Cup Olive Oil

6-8 Garlic Cloves minced or grated


Add yeast to 160 ML of warm water and leave it for 10 mins to proof.

Mix the flour,Cumin seeds,Italian herbs,salt ,minced garlic and chilli flakes and keep it aside. Once the yeast has proofed well, add it to the flour mixture and mix well. Add olive slowly and mix well to form a stretchy dough. Cover it with a clean kitchen towel and keep it in a warm place for 1 hr. It will be double the size now. Make medium size balls. Use a knife to cut each ball in 8 pcs. Grease a muffin tray generously. Arrange the pieces in the muffin tray and add cheese generously.

In the meantime preheat the oven at 190 C for 10 mins. Place the tray in the preheated oven for 25 mins . Allow it to cool and then serve.The outer crust will be crispy and cheesy in the centre.