Roasted Baby Potato Masala


My Last post for 2015!!


All set to welcome the new year 2016!!!!

I love Baby Potatoes.They come in handy whenever you want to make a quick finger food or a side dish.You can bake,roast or fry them. There are different recipes of Baby Potatoes.

This is one of my favorite recipe and is a keeper for sure. You can have them as a finger food or have them with Phulkas, Chapati or Rice. You can make them in just 25 Mins.This will please your family and guests anytime.

Recipe for Roasted Baby Potato Masala:


15 Baby Potatoes boiled and peeled

2 Tsp Jeera/ Cumin

1/2 Tsp Red Chilli Powder

1/4 Tsp Asafoetida

1.5 Tsp Sabji Masala

1/4 Tsp Rasam Powder

1 Tsp Coriander Powder

Salt to Taste

3 Dry Red Chillies

Handful of finely chopped corriander

2 Tsp Oil


Boil and peel the potatoes. Heat oil in a wok. Add Jeera/ Cumin, red chilli powder, asafoetida, red chillies slit. Roast for a few seconds. Add the boiled and peeled potatoes. Roast them for 10 mins. In a cup mix Rasam powder, sabji masala and coriander powder with some water to get a thick paste. Pour this paste on the Roasted potatoes, salt to taste and mix well to ensure the potatoes are well coated. Roast it on low flame for 10 mins. Garnish with fresh coriander and serve hot.




Aachari Mix Vegetable and Quinoa Sizzler



I am fond of vegetarian sizzlers whenever we eat out. Never tried it at home. Thanks to my #Foodiemonday #bloghop group who suggested this week’s theme as “Sizzlers” for the 20th week.I was worried initially as i did not have a sizzler plate at home.Could not find one too.But Yes I had a copper bottom plate which worked fine. I hope you will like it too.

I would like to feature another blogger friend of mine Waagmi Soni who is an excellent blogger and has some scrumptious recipes on her blog.She blogs at Check it out.

Let me share this Sizzler recipe of mine.It is totally lipsmacking and worth a try.

Recipe for Aachari Vegetables and Quinoa Sizzler:


Broccoli Florets -6 Pcs (Blanched)

Beans -8 (Cut into 1″Pcs and blanched)

Button Mushrooms-10 (halved)

Baby Corn – 8 (Cut into 1/2 “Pcs )

Green Bell Pepper-1/2 (Cut into big pcs)

Yellow Bell Pepper-1/2 (Cut into big Pcs)

Red Bell Pepper-1/2 (Cut into big Pcs)

1/2 Cup Cooked Quinoa

3 Tsp Aachari Masala

1/2 Tsp Chaat Masala

1/2 Tsp Kitchen King Masala

3 Tbsp Thick Curd

5 Garlic pods finely chopped

Paneer -10 Cubes

Salt to taste

Sizzler Plate / Heavy Copper Bottom plate

Oil 1 Tsp


Marinate Paneer, baby corn, bell peppers, mushroom with thick curd, aachari masala, chaat masala and kitchen king masala and keep it aside for 20 mins.

Blanch Broccoli and beans and keep it aside. Heat oil in a wok. Add the chopped garlic and roast it for few seconds. Removed 1/2 tsp of roasted garlic and keep it aside for garnishing.Add the marinated vegetables and roast for 10 mins on high flame.Add salt to taste. The moisture is not fully evaporated as i  need some gravy for the sizzling effect.I like it crunchy so i have not cooked it fully.Add a few pcs of broccoli and beans too. Add cooked Quinoa and mix well.

To Serve:

Heat the sizzler plates to very hot. Add these veggies,with a little gravy to increase the sizzling effect. Garnish with fried garlic, blanched broccoli and beans.









Chitranna Vada / Fried Rice Vada





What do you do when you make fried rice and then your kids say they don’t want to have fried rice? Hmm that is when I came up with this idea of Chitranna Vada / Fried Rice Vada. These Vadas vanished in a jiffy.

Try this recipe and I am sure you will love it. You can use fresh fried rice or left over rice too.

Recipe for Chitranna Vada / Fried Rice Vada


2 Cups Fried Rice

1 Cup Channa Dal/ Bengal Gram

2 Tsp Ginger Paste

6 Garlic Pods

Fresh Coriander(handful)

Salt to Taste

6 Green Chillies

3 Onions finely chopped

Oil for frying


Soak Channa dal for 1 hour. Add ginger paste ,garlic pods, green chillies, fresh Coriander and grind it to fine paste. Add less than 1/4 cup of water. Pour this paste in a bowl. Grind the fried rice to fine paste too.Do not add water while grinding. Add this paste to the channa dal paste. Add the chopped nions too. Add salt to taste.Mix both the mixtures. Heat Oil in a pan for deep frying. Shape it as desired and fry it in oil till they are nice crisp and brown.

Serve hot with green chutney or Sauce.

PS: I have added onions, tomato ,capsicum and green mango, ginger and garlic finely chopped  to the fried rice. No masalas have been  used.




Choco Chip Red Velvet Cup Cake(Eggless & Butterless)





Christmas is round the corner. Many of you would have started baking to celebrate this  festive spirit. In the same festive spirit ,we at #Foodiemonday #bloghop decided “Christmasspecialcake” as the theme for  this week. As  I am still a novice in baking  I opted to bake a very simple cake. The theme every week helps us  to recreate dishes and step out of our comfort zone.

Today I would like to share about my blogger friend Alka who is not only an excellent blogger but also a wonderful person. She is an awesome blogger who has some innovative and delish recipes on her blog. She blogs at Do checkout her blog.

Coming back to my recipe, I have been busy with hectic work schedule for the last few weeks. Hence I baked a very simple Eggless,Butterless  Choco Chip Red Velvet Cup cakes which is a very easy and no fail recipe. The servings are just nice to satisfy your sweet cravings and can be baked in just 30 to 35 mins from the start to finish.

This recipe is a hit with my family and friends. I am sure you will love it too.

Recipe for Choco Chip Red Velvet Cup Cake:

(Yields 4 small Cup Cakes)


3 Tbsp Wheat flour

2 Tbsp Powdered Sugar

¼ Tsp Baking Powder

A generous pinch of Baking Soda

1 Tsp Red (Colour) Food colour

1 Tbsp Apple Puree

2 Tbsp Milk

Choco Chip to Sprinkle


Preheat  the oven at 180C for 10 mins.

Sieve the flour, baking powder and baking soda. Mix all the dry ingredients in a bowl. Scoop in the wet ingredients and mix well. Pour the batter into greased ramekin and sprinkle some choco chips .Bake in an oven for  20-25 Mins.

Allow it to cool for 10 mins and then serve.




Mix Bean Kofta Ghee Roast






Here I am with another fusion recipe after a successful experiment in my kitchen.Ghee Roast masala is a famous masala from Mangalore and i have fallen in love with it since i was introduced a few months back .Today i will share this yummy recipe. It is different from the normal Kofta Curry.I am sure it will please your family and guests.

Recipe for Mix Bean Kofta Ghee Roast:


100 Gms Rajma /Kidney Beans

50 Gms Black eyed bean (white)

50 Gms Black Eyed Bean(brown)

100 Gms Hyacinth Bean

6 Onions finely Chopped

5 Red Tomatoes pureed

3 Green Chillies

4 Garlic Pods

1 Tsp Ginger finely chopped / Ginger Paste

2 Tsp Fresh Cream

1 Tsp Garam Masala

2 Tsp Ghee Roast Masala

1/2 Tsp Kitchen King Masala

1 Tsp Jeera/Cumin

1 Tsp Carom /Ajwain

1/4 Tsp Turmeric/ Haldi

Salt to taste

3 Tbsp Gram Flour/ Besan

Oil for Frying


For Kofta:

Soak all the beans for 2 hours. Boil them in a cooker with green chillies and garlic pods (upto 4 whistles). Allow it to cool. Remove the excess water and keep it aside.Once cooled blend it to a fine paste. Do not add water. Put the blended paste in a bowl. Add carom/ajwain, 4Tbsp of chopped onions,salt to taste,garam masala and besan/gram flour. Mix well. Make round balls and keep it aside.

Heat the oil a frying pan. Deep fry these balls till they turn golden brown.You can also make them in appe pan in case you do not want deep fried.Place the deep fried koftas on a kitchen towel to drain the excess oil.

For Gravy:

Heat  a tsp of oil in a wok. Add cumin/jeera and Turmeric/haldi. Add finely chopped ginger. Saute for a few seconds. Add the finely chopped onions and roast till golden brown.One the onions turn golden brown add the tomato puree. Let it simmer till you see the oil starts to leave the sides.Add ghee roast masala, kitchen king masala and salt to taste. Let it simmer on medium flame till you start to see the gravy getting thicker.Add fresh cream and mix well.Switch off the flame after 5 Mins.

Place the koftas in a dish. Pour the Gravy over them. Garnish with roasted sesame seeds or fresh coriander and serve with Naan/Rotis/Phulkas.







Baked Nippat Cups



Nippat is one of the popular street food from Bangalore. I always used to have the fried version. Today i would like to share with you a healthier version of Nippat which is baked. You can have it guilt free. Easy and fuss free recipe.

Recipe for Nippat.(the edible cups)

1 Cup Rice Flour
2 Tbsp Maida / Plain flour
2 Tbsp Rava /Semolina
1 Tsp Chilli Powder
1/4 Tsp Hing / Asafoetida
1/4 Cup Peanuts (coarsely ground)
1/4 Cup Roasted Channa dal / Bengal Gram( coarsely ground)
Salt to taste

Mix Rice flour, maida and rava in a bowl. Add chilli powder, hing ,salt, coarsely ground channa dal and peanuts. Heat 2 tbsp of oil. Pour the sizzling hot oil on the flour. Mix with a spoon.Add water (1 to 1 1/2 cups)to form a dough. Don’t pour all the water at once.Take small proportions.The dough should neither be too hard nor too soft.

Preheat the Oven at 180C for 10 mins. In the meantime grease the muffin tray with oil. Pat the dough in the cups(in the shape of the cup).It should neither be too thick nor too thin. Brush it with little oil. You can also make flat ones on the tray. Place the muffin tray in the pre heated oven for 40 to 45 Mins. The nippattu cups will be ready.  Serve some salads and enjoy.You can make flat ones and use for papdi chaats  too.








Multigrain Semolina Cookies




As we ring into Christmas this year,many of us have started  baking yummy goodies to celebrate the festivity. I have started with a healthy bake. These cookies are crisp and yummy. You cannot stop at one. Kids will surely love these cookies.

Recipe for Multigrain Semolina Cookies:


1/2 Cup Roasted Chiroti Rava(Fine Semolina/rava)

1/2 Cup Multigrain Powder(i have a mix of roasted- greengram,Chia, Flax seeds and Quinoa, and coarsely powdered)

1 Cup Wheat Flour

1/2 Cup fine sugar powdered

1/2 cup Icing Sugar

150 Gms Melted Butter

1/2 Cup Cold Milk

1 Tsp Vanilla Extract

A pinch of Salt


Sieve  wheat flour,semolina/rava . Add multigrain powder and salt.Mix well.Mix the melted butter,milk and sugar(fine sugar and icing sugar). Add this to the  flour mixture.Add Vanilla Extract.Combine all the ingredients to form a dough. Take a small amount of dough,roll it into a ball and slowly flatten it using your palm.Repeat the process  for the balance dough.

Place the parchment paper on a baking tray and place the cookies.Preheat the oven at 200 C for 10 Mins. Place the baking tray in the preheated oven and bake them for 25-30 mins.

Nice crisp brown cookies are done. Allow them to cool and store them in a air tight container.








Quinoa & Fresh Pigeon Peas Bisi Bele Bath







Bisi bele bath is a most popular one pot meal from the state of Karnataka. It is loaded with veggies and spices  that add a unique flavor to the dish. It is eaten along with Papad or Raita. I managed to lay my hands on some fresh pigeon peas from my farm.

I decided to make this one pot meal for our #Foodiemonday #Bloghop theme. This one pot meal theme was suggested by Sujata Roy di who blogs at Do check out her lovely collection.

Recipe for Quinoa & Fresh Pigeon peas BBB

Ingredients for BBB Masala:

4 Tsp Urad dal / Black Gram

4 Tsp Channal Dal / Bengal Gram

1 Tsp(Heaps) Cumin /Jeera

25 Gms Cinnamon (Approx 4 Sticks)

16 Cloves

Cardamom 5-6

1 Tsp Poppy Seeds (Optional)

8 Tsp Coriander seeds

Fresh Curry leaves

8 Tsp Grated Coconut (Kopra)(Optional)

30-35 Dry Red Chilli( Byadgi)



Roast all the ingredients seperately and powder it.


Ingredients for BBB:

1 Cup Quinoa

1 Cup Organic brown rice
1Cup Toor dal
1 carrot
2 potatotes
A bunch of beans

1 Cup of Fresh Pigeon Peas


Chop  the veggies in the same way as you chop for making sambhar.
Boil Quinoa, rice, veggies(potato ,pigeon peas,beans and carrot) and dal together with 5 cups of water.

Soak (1 to 1.5 big lemon size) tamrind for 15 mins.

Once the rice dal and veggies are done, add the tamrind pulp and salt to taste. Add 4 tsp of BBB masala powder and let it boil till the masala blends well.
For Tadka:
1 capsicum cut into small pcs

1 Onion (Cut lengthwise)
1 tsp mustard
8 to 10 cashews/ Peanuts
Red dry chilli 2
Curry leaves
Hing 1/4 tsp

Heat a tsp of ghee in the pan.Add mustard and cashews or peanuts. Then add cut capsicum and onions. Shallow fry for 5 mins.Then add red chillies,hing and curry leaves.Switch off the stove after 2 mins.
Garnish on the Rice and serve hot with raita or papad.







Palak aur Ajwain ke Aachari Pakoda/ Spinach and Carom Seeds Fritters




Its been pouring here since last evening.A perfect weather to enjoy some fried fritters /Pakodas with friends and family with piping hot Masala Chai. Today i will share with you a very easy recipe that will be enjoyed by all. It will please your guests for sure.

Recipe for Palak aur Ajwain ke Aachari Pakoda:


A bunch of Palak/ Spinach cleaned and chopped

400 Gms of Besan / Gram Flour

1 Tsp Aachari Masala

1 Tsp Jeera/ Cumin Seeds

1 Tsp Carom Seeds/ Ajwain

A bunch of Fresh coriander finely chopped

Salt to taste

1.5 Tbsp of Sizzling hot oil

1 Tbsp of Multigrain powder(a mix of chia seeds,flax seeds,quinoa and green gram powder)

Oil for frying


Take a clean bowl. Add chopped Spinach, coriander,jeera/ cumin, carom seeds/ ajwain ,salt, multigrain powder and besan/gram flour. Mix all the ingredients. Add the sizzling hot oil. Mix all the ingredients using a spoon.Gradually add water  to make a thick batter.

Heat some oil in a wok for frying. Take spoon full of batter and drop them in the hot oil. Deep fry till they are crisp and golden brown.Remove them with a slotted spoon and drain them on kitchen paper towels so that the  excess oil is absorbed.

Serve with Sauce or green chutney.





Choco Chip Icecream


I love these incredibly delicious frozen treats that are so simple to make at home with just few ingredients available at home.

I can gorge on them at any time . It is simple and easy recipe that will be loved by all. 



Recipe for Choco Chip Icecream:


500 ML Full cream milk (I have used Amul Tazaa)
150 ML Thick cream 150 ml(you can use Malai if cream is not available)
191 ML Condensed milk (1/2 tin )

Hersheys choco syrup (adjust as per your sweet requirement)
1/2 cup choco chips.


Blend all the ingredients except choco chip.Freeze the mixture for 1.5 hrs.Blend the mixture again.Pour it into a freezer safe container.Garnish with choco chips and freeze overnight.

Yummy creamy icecream is ready.