Tofu & Brussel Sprouts Sliders




The Super Bowl is the annual championship game of the National Football League (NFL), the highest level of professional football in the United States, culminating a season that begins in the late summer . The Super Bowl comes once a year and provides the perfect opportunity to get your football-loving family and friends together in a party at home, where you can watch the game on your big screen TV, nibble on snacks, Appetizers and enjoy a range of drinks. People who are not even keen on football or sports  get into the spirit of the Super Bowl, as it’s a great excuse just to get together and have fun.

Are you set for the Super Bowl party this year?

Looking for a Vegetarian recipe to impress your guests for the party this year?

Here is one.

Today I will share the recipe for Tofu & Brussel Sprouts Sliders.


Recipe for Tofu & Brussel Sprouts Sliders:


15 Medium Size Brussel Sprouts

450 Gms Firm TOFU (24 pcs approx.)

1.5 Tbsp Rice Flour

2 Tsp Red Chili Powder

1 Tsp Pickle Spices / Aachari Masala(Optional)

1Tbsp Cumin Powder

½ Tsp Pepper Powder

Salt to Taste

2 Tsp  Oil



Mix rice flour, salt, chili powder, cumin powder, pickle spices with water to make to thick paste.

Heat the pan. Add  oil . Slice  Tofu block into thick cubes , dip them in the spice mix and roast all the sides in the pan. Once all the sides are roasted ,remove from the pan and place them on a paper towel.

Halve the brussel sprouts. In the same pan roast the brussel sprouts with pepper powder and salt. Roast the on medium flame for 20 to 25 mins. Add the balance spice mix and roast till the brussel sprouts are well coated. Once done, remove them from the pan and place them on the paper towel.

Take one tofu cube, place  brussel sprouts on it, place another tofu cube and secure it  with a tooth pic.

Serve them hot to your family and guests.






Tricolour Pasta

#Foodiemonday #Bloghop theme TRICOLOUR.
India is a diverse Nation with many religions ,cultures and languages. To celebrate
Republic Day, we bloggers have decided to dedicate our 24th  Foodie Monday to the theme #Tricolour.My contribution to this theme is Tricolour Pasta. Healthy and yummy .
Pasta comes in various shapes and sizes and serves as a healthy one pot
meal.Kids will just love it. Adjust the spiciness to suit your palates.On the eve
of Republic day, I am sharing recipe for  Tri Colour Pasta loaded with the goodness of
Spinach and Carrots. You can add veggies of your choice. There is no cream
added so it is more healthy.
Recipe for Tricolour Pasta:
2 Cups multi coloured shell pasta (Wheat Pasta)
2 Medium Sized onions Chopped
A bunch of Spinach chopped
1 Carrot Julienned
2 Medium sized Potato boiled and mashed
1 Tsp chopped garlic
1 Tsp Sri Racha Sauce
2 Tbsp Pasta Sauce(Prego Brand)
Cheese Optional(To sprinkle before serving)
2 Tsp Oilve Oil
salt to taste
In a large pot of boiling, salted water and a few drops of oil, cook the pasta until
just done, about 10 minutes. Drain the pasta . Add some ice cubes or cold
water so that they do not stick to each other.
Blanch the spinach and keep it aside.
Heat a wok. Drizzle olive oil. Add chopped garlic and onions and fry till they
turn slightly brownish.Then add mashed Potatoes, pasta sauce, sri racha
sauce, blanched spinach and mix. Add the boiled pasta and salt to taste.
Mashed Potatoes give a nice creamy texture to the pasta.You can add chilli
sauce or chilli flakes inn case you do not have Sri Racha sauce.
Garnish with Julienned carrots, cheese and blanched spinach and serve hot!!!
I have given it a desi touch for the Tricolour theme on the eve of Republic day!!!!




Tri Colour Idli (Made in Microwave)





I love Idli as they are easy to steam and good for health too. A perfect way to incorporate veggies into your child’s diet who is fussy. I disguise them in idlis and serve them with yummy peanut chutney to satiate their hunger pangs.

Today I will share a quick idli recipe that can be made in a microwave in just 1 minute.Yes you heard it right.

Recipe for Idli Batter:


3 Cups Idli Rice

3/4 Cup Urad dal (whole)

1 Tsp Fenugreek Seeds


Soak fenugreek with rice for 5 Hrs. Soak Urad dal separately for 5 hours. First wash the urad dal and grind with cold water to get a fine paste. Add water at regular intervals and not at once. Too much water will flatten the idli and less water will harden the idli.Then grind rice and fenugreek to  smooth and watery consistency .Mix the rice batter with the the  Urad dal batter. Add Salt and mix the batter with clean hands.

Keep it outside to ferment.


Do not over mix the batter before you make idlis.

Idli Batter is now ready.

Tri Colour Idli:


For Green Idli— 1 cup of idli batter , 1 cup of Spinach Puree and salt(I have blanched the spinach and made a fine paste in a blender)

For Orange Idli—1 Cup of Idli batter,1 Cup of Carrot puree and salt(I have boiled one carrot and made a fine paste in a blender)

For White idli–Normal idli batter


I have used silocon mould in the shape of starfish. Pour the colour batter in each mould and microwave for 1 minute in normal reheat mode.

Yummy triclour Idlis are ready . Serve with yummy peanut chutney or any dip of your choice.










Pigeon Peas and Spinach Kebab

  • I had managed to lay my hands on some fresh Pigeon Peas from
    my farm. So decided to make some Kebabs using Fresh Pigeon Peas.
    Vegetarian Kebab is a popular recipe.It is a great option for
    the vegetarians and make perfect appetizers for your parties. These Kebabs
    just melt in your mouth as it is loaded with goodness of Spinach and Pigeon peas.
    Enjoy these yummy Kebabs at the comfort of your home.
    350 Gms Fresh Tuvar/ Pigeon Peas
    2 Potatoes
    Spinach Puree
    3 green chillies
    1 Tsp Garlic Paste
    1 Tsp Ginger Paste
    3 Tbsp Rice Flour
    1 Tsp Sriracha Sauce(you can skip and replace with red chilli powder)
    1/2 tsp garam masala powder
    Salt to taste
    1 tbsp chaat masala
    Oil for shallow frying
    Puree the cleaned Spinach and green chilli. Boil the fresh pigeon peas
    and potato in a cooker with enough water.Drain the water once the
    peas are thoroughly cooked. Pulse the boiled pigeon peas coarsely in a
    food processor / blender. In a large mixing bowl, add minced pigeon
    peas, mashed potatoes, garam masala powder, Chaat Masala,
    Sriracha sauce, Spinach and chilli puree ,ginger paste, garlic paste
    salt and rice flour. Mix well
    Wet you palms, take a lemon size ball and shape it as desired. Shallow
    fry the Kebabs in medium hot oil until crisp on both the sides. Serve
    hot with any sauce or dip of your choice.
    You can also use them in Burgers too.

Quinoa Pongal(Ven Pongal)

On the occasion of Pongal this year I have cooked Quinoa Pongal(Ven Pongal) which is very light , flavorful and easy to digest.It is a very easy and yummy recipe that can be cooked in just 25 to 30 mins. You can have it for breakfast too.

We loved this healthy twist. Do try and i am sure you will love it too.

Recipe for Quinoa Pongal(Ven Pongal):



1 Cup Quinoa

1 Cup Moong dal /Split Green Gram

10 Cashews

1 inch ginger, grated or paste or sliced or chopped

1 sprig curry leaves

1 tsp. Cumin / Jeera

Pinch of hing / Asafoetida

1 Tsp Coarsely crushed pepper corn

2 Tbsp Ghee

Dry roast dal till you can smell the roasted dal.Wash and cook dal and Quinoa with 2.5 cups water and salt in a Pressure Cooker upto 3 whistles.Once cooked mash the mixture lightly to get a creamy texture.
Heat a pan with ghee, add cashews and fry till golden, add cumin &  Coarsely crushed pepper corn ,allow them to splutter, add hing/ Asafoetida.
Add this to the Quinoa & dal mix and simmer for 5 to 7 mins. Switch Off the stove.
Serve with chutney or sambar.

Dry Fruit Burfi (with Til & Mawa)

  • Sankranti is celebrated in many parts of India ,with some regional variations. It is known by different names and celebrated with different customs in different parts of the country popularly celebrated in Karnataka (Sankranthi), Telangana (Sankranthi),
    Andhra pradesh (Sankranthi) and Tamil Nadu (Pongal). Makar Sankranti is a major harvest festival celebrated in India. Makara Sankranti commemorates the beginning of the harvest season.
    In Karnataka,on this auspicious day, girls wear new clothes to visit their family and friends with a Sankranti offering in a plate .This ritual is called “Ellu Birodhu.” Here the plate would normally consist of “Ellu” (white sesame seeds) mixed with fried groundnuts, neatly cut dry coconut and fine cut bella (jaggery). The mixture is called
    “Ellu-Bella” . The plate also contains shaped sugar candy moulds (Sakkare Acchu, )with a piece of sugarcane. There is a saying in Kannada “ellu bella thindu olle maathadi” which means ‘eat the mixture of sesame seeds and jaggery and speak only good.’ This festival signifies the harvest of the season.Ellu Bella, Ellu Unde, bananas,sugarcane, red berries, haldi and kumkum and small gift items useful in everyday lives are often exchanged.
    To celebrate this Occasion  our 22nd  #Foodiemonday #bloghop theme was decided to be #Sankrantispecial. I made Dry Fruit Burfi with Til and Mawa.
    The recipe is a keeper and I am sure you will love it too.
    Recipe for Dry Fruit Burfi with Til & Mawa:
    100 Gms Almonds
    100 Gms Cashews
    320 Gms Mawa (Unsweetened)
    100 Gms Jaggery grated
    2 Tsbp Ghee/ Clarified Butter
    2 Tsp Roasted Til/ Sesame seeds
    8 to 10 Strands of Kesar / Saffron
    Coarsely grind almonds and cashews. Take a thick bottom pan. Add ghee /Clarified butter . Add the grated Jaggery and let it melt. Once the Jaggery is melted, add the crumbled mawa and coarsely ground cashews and almonds. Mix well for 10 to 15 mins on low flame. Once done,sprinkle roasted til/sesame seeds and mix again. Once you
    see the burfi consistency, switch off the flame. Garnish with kesar/ saffron .
    Take a round plate, grease with ghee generously and pour the mixture and using a flat spoon spread it evenly. Allow it to set in the fridge for an hour. Cut into desired shape and serve.

Egg & Bell Pepper Biryani


I started blogging eight months back. My journey has been a learning process which has helped me to make so many friends who guide and encourage me at every step. Thank you all for your love, guidance and encouragement. I am so happy to share my 100th post with you today. Looking forward to your support and encouragement in future too.

Egg & Bell Pepper Biryani one of my Chotu’s (younger son) favorite. This is very easy recipe and can be made quickly with available ingredients at home. It is flavorful and colourful. The use of fresh spices adds to the rich flavor and taste.

Recipe for Egg & Bell Pepper Biryani:


2.5 Cups of Basmati Rice

4 Hard Boiled Egg

2 Tsp Jeera/ Cumin

1 Cinnamon stick

4 Cloves

6 Pepper Corns

2 Bay Leaves

5 Onions(medium size chopped lengthwise)

1 Tsp Garlic Paste

1 Tsp Ginger Paste

Salt to Taste

2 Green Chillies Slit

2 Tsp Biryani Masala

Handfull of fresh Coriander

2 Tbsp Thick Curd

4 Strands of Saffron

½ Yellow Bell Pepper cut lengthwise

½ Red Bell Pepper cut lengthwise


Soak Basmati Rice for 30 mins.

Heat some oil in a wok.Add jeera,cloves, cardamom,cinnamon,pepper corns, bay leaves and saute for a few seconds. Add Green chilli,Ginger and Garlic paste and saute for 10 seconds. Add the finely chopped onions and roast till they turn golden brown. Add boiled eggs, bell peppers and roast till they turn golden brown . Add thick yogurt and biryani masala and cook, till the oil starts to leave the sides of the wok. Switch off the stove.

Take the Rice cooker bowl. Grease it with Ghee. Place a layer of egg masala, top it with Uncooked rice,add the saffron strands and repeat the process once more. Add enough water for the rice to cook and place it in the rice cooker in cook mode. The whole house is filled with the aroma of spices.

Garnish with Corriander and serve with any Raita of your choice or Fresh Yougurt!!!

Enjoy this Yummy treat!!!




Nuchinunde/ Steamed Lentil Dumplings

Breakfast is the first meal you take after you wake up in the morning. It is compulsory to have breakfast to boost our energy  levels in the morning. Every state has its own traditional breakfast . Our Theme for this 21#foodiemonday #bloghop is “Regional Breakfast”.I felt nostalgic while posting this recipe as my childhood memories flashed.

I chose to make Nuchinunde is a steamed lentil dumpling traditionally served for breakfast from the state of Karnataka. It very popular  especially in the Bangalore/Mysore region. It is usually served with  Hasi Majjjige Huli. Inspite of , its popularity you won’t find it on any restaurant Menu Card.This is rich in Protein and healthy too as it is steamed.Not sure how many people even remember this .During my Childhood days it was a regular feature at my place.

This week I would like to feature my good friend and blogger Krithika who blogs at out her blog for some amazing recipes.
Now back to my recipe.
 Recipe for Nuchinunde/ Steamed Lentil Dumplings:
Toor dal / Pigeon peas- 1 cup or 160ml
Moong dal / Split Green gram – 1/2 cup
Ginger- 2″ piece, grated
Turmeric- a pinch
Green chilies- 5
Freshly grated coconut- 1 cup
Curry leaves- handful, finely chopped
Coriander leaves- handful, finely chopped
2 Onions Finely chopped(optional)
Dill leaves / Sabsige Soppu finely chopped(optional)
Salt to taste
Oil or Ghee to grease the pan
Wash both toor dal and  moong dal and soak in enough water  overnight.Drain the soaked lentils and transfer to a blender jar. Add  grated ginger, green chilies and turmeric to the drained lentils and coarsely grind  .Do not add water. Do not grind to a fine paste. Transfer the ground lentils to a large bowl and add the grated coconut, chopped curry leaves, chopped coriander,chopped dill leaves,chopped onions  and salt and mix well.Divide the mixture into 16 portions and make oval shaped dumplings. Grease the Idli plates  with oil  and place these dumplings in it. Steam the dumplings for 10-15mins.
Serve hot  with Coconut Chutney/ Hasi Majjigehuli (kadi)/ Ghee.

Indian Cottage Cheese and Corn Cob Disc Biryani/ Paneer Aur Bhutte Ki Biryani

Wish you all a very Happy New Year 2016!!!!

My first post this year!!!!!


A flavorful Biryani made  with soft and Succulent Paneer /Indian Cottage cheese and fresh and juicy corn cob discs/bhutta . This is a lovely combo loved by my family.Biryani is cooked in a many ways and there are many varieties of Biryani.Being a Vegetarian, this is one of my favourite biryani too. Long grain Basmati rice enhances the taste of the Biryani. I love the bursting flavours of Spices when Biryani is being cooked.

Today I am sharing my recipe with you. I am sure you will love this Yummy and flavorful Biryani.

Recipe for Indian Cottage Cheese  and Corn Cob Disc Biryani/ Paneer Aur Bhutte Ki Biryani:


2.5 Cups of Basmati Rice

150 Gms Indian Cottage Cheese / Paneer

1 Whole Fresh Corn Cob cut into 1 Inch dics

4 Tsp Milk

6 Strands of Saffron

4 Green Cardamom

1 Cinnamon stick

4 Cloves

6 Pepper Corns

2 Bay Leaves

5 Medium Onions finely chopped

1 Tsp Garlic Paste

1 Tsp Ginger Paste

Salt to Taste

½ Tsp Chilli Powder

1.5 Tsp Biryani Masala

2 Green Chillies

Handfull of fresh Coriander

½  Tsp Jeera /Cumin Powder

½ Tsp Coriander Powder

1.5 Tbsp Thick Curd


Soak Basmati Rice for 30 mins. Soak saffron in warm milk for 20 mins.Grind green chilli and fresh coriander to make a fine paste. Marinate Paneer and Corn Cob Discs with chilli & coriander paste, thick curd, coriander powder,Chilli powder , jeera/cumin powder and salt to taste for 20 mins.


Heat some oil in a wok.Add cloves, cardamom,cinnamon,pepper corns, bay leaves and saute for a few seconds. Add Ginger and Garlic paste and saute for 10 seconds. Add the finely chopped onions and roast till they turn golden brown. Add the marinated Paneer and corn discs. Add ¼ cup water and let the masala cook, till the oil starts to leave the sides of the wok. Switch off the stove.

Take the Rice cooker bowl. Grease it with Ghee. Place a layer of Paneer masala, top it with Uncooked rice,add the saffron soaked milk and repeat the process once more. Add enough water for the rice to cook and place it in the rice cooker in cook mode. The whole house is filled with the aroma of spices.

Garnish with Roasted Cashews and serve  with any Raita of your choice or Fresh Yougurt!!!