Category Archives: Break Fast Recipes

Sikkim : Sel roti/ sael roti


I remember the time I started making rotis/chapatis. The game that we had was “Guess the shape!”

India map was the most common one, but animal shapes like kangaroo or cheetah too weren’t uncommon. We used to have a lot of fun, letting our imagination run wild, while savouring those out of shape rotis. The good thing was, no matter what the shape is, the taste was fine.

Now when I roll out chapatis, it doesn’t come as a perfect circle, but it’s stopped being closer to a square! So I am happy…

Coming to these Sel rotis, which are quite popular in Sikkim, the shape is nowhere close to how it should look like! But again, the taste was fine, so I guess, it’s ok…for a first trial, at least.


While looking for Sikkim recipes, I came across this NDTV article which talks about the culinary changes that has come over the place. There was a mention about Sel roti in there and that helped me decide the menu.

A bit more digging showed that Sel roti is originally from Nepal and is eaten with potatoes in various forms, aloo ko achar being one amongst many. This is a nice post about Sel rotis.

Though I tried the given combination of potato and sel roti, with yogurt, I couldn’t understand the combination-connection. The sel roti was great, the potato was great, but there was no chemistry between the two!

May be, these are acquired tastes or may be I should try out the original before passing that statement :-).

I loved the Sel roti, despite its poor shape. I first used a coke bottle and the batter oozed out completely. Then I used a squeezable ketch up bottle, that’s how I got the wriggly Sel rotis. I tried pouring from my hand as well. The shape wasn’t great, but it wasn’t bad either.

sikkim (2)


The Menu:




Filed under Break Fast Recipes, Flat breads, Side Dishes

Madhya Pradesh: Poha-Jalebi and Bhutte Ke Khees


I tried getting a lunch menu for Madhya pradesh, but wasn’t successful. I didn’t know anyone personally from there and I was not confident about the menu I created.

But browsing for recipes from the region, I realized that there was a totally new dish for me to try : Bhutte ke khees, corn grated and then cooked in milk until its dry. It was a recipe I wanted to try. Apparently it’s famous in Indore, a happening city in the state.

So to go along with it, I decided to feature another interesting combination that I haven’t heard before – Poha and hot-hot jalebis!


Poha and Jalebi together is a new combination for me and this apparently is a popular street food there. Through this journey of the Indian states, I am learning so many new recipes and new combination of food.

Poha is rice flakes and this is a very simple dish to prepare. It can be modified to include as many vegetables as you want. In my place, this is an occasional breakfast or an evening tiffin/snack to have when you are back from school.

There is a tamarind version and a curd version as well, and I like the first the best. This is a simple version with lemon and potatoes.


I never thought I would make jalebis at home one day. And the surprising fact was that it wasn’t all that complicated. If you can make sugar syrup and you know how to deep fry, then it’s a breeze.

Now, for me, I am still struggling with both. Yet I was able to get decent results.

The traditional recipe for jalebi requires overnight fermentation. But there is an instant recipe, which uses yeast for rising. I used this recipe. And one main thing to notice is that when they say instant, they MEAN instant. Ie, this recipe is not great for refrigerating and using the batter later (def not in Chennai). And even if you leave it outside for more than 2 hours, the batter rises a lot. So it might spread out more. There will be more holes in the jalebi as well. And more holes means it will soak up the sugar syrup a lot.

So prepare the batter in smaller quantities if you are not planning to make it right away.



Bhutte ke khees is a good exercise recipe for your arms. You have to keep on stirring for about 20 minutes plus. I made only with one corn, but I don’t think that mattered. It took all the time in the world before it was ready.

The good thing was that it was worth it. It’s not a recipe I might try again as it was time consuming, but it’s definitely worth trying once at least.


The Menu:

  • Poha : A breakfast preparation made of rice flakes. It is paired with hot-hot jalebis.
  • Instant Jalebi : A sweet preparation, that is deep fried first and then dipped in sugar syrup. This is an instant version using yeast. The traditional method uses yogurt for overnight fermentation. Check out this video from Tarla Dalal before attempting this recipe.
  • Bhutte Ke Khees




Filed under Break Fast Recipes, Sweets and Desserts, Thali

Kerala Breakfast – Puttu & Kadala


Sorry..long post. Couldn’t help myself.

Kerala. God’s own Country. The place where I was born and brought up. My home.

They say we don’t know the worth of our blessings until it’s taken away from us. When I was in Kerala, I never appreciated the greenery, the beauty and the laid back lifestyle. All it took was an year in Chennai to learn, love and respect mother nature’s blessings. When you travel in train, there is a noticeable difference in the scenery outside when you enter Kerala. It’s green and pleasant and many-a-times it might be raining as well.

Rain is a big part of the life there. And unlike Chennai, we hardly had the schools off because of rains.

Our old house has a well inside. Yes, inside the house. It was an old ‘nallu kettu’ style house, which has an opening in the middle of the house. Our favourite time pass was to watch the water flow in the small canals (oda) from our windows. We had two such openings, and so it’s an ‘ettu kettu’ veedu.  It’s similar to the one below, but on one corner, next to the kitchen, there is a well. It’s in ruins now :-(, the house, I mean..the well is still fine.

DSC_0920-001 - Copy

My place is surrounded by temples. Usually temples have a pond nearby and we have one right opposite our house.

Now, during the rainy season, the water level inside the well increases. But it’s connected to the pond, so the excess water flows off to the pond via some hidden channel and the water level in the well is maintained without overflowing. It’s like marking a ‘maximum height’ point and then connecting to the pond using some pipes (made of what? No idea!!) once the water rises that level.

And the pond is connected to a lake nearby. So there too, when the water level goes beyond a point, it flows off to the lake and hence never overflows.

And yes, it was done centuries back. Some architecture, huh?

But those were the good old days. Now, life is much busier, no one has time for anything, lots of trees are gone, building have come up like mushrooms and the rains are much lesser.

The price we pay for progress!


The good thing is, the food remains just as simple and just as tasty. That hasn’t changed. After covering the sadya recipes last September, I chose something basic from my native state this time.

Something that you can begin your day with…Puttu and Kadala curry.

Puttu is made with ground rice. The ground rice is then steamed with grated coconut filling in between. Earlier it involved soaking, drying and then grinding of rice. Now, all we need to do is pick up a ready-made ‘puttu podi’ packet from the supermarket aisle.

In olden days, the steaming was done in hollowed bamboo stalk or in a coconut shell. Now we have stainless steel cylindrical tubes, just for this purpose.


Puttu is a really filling breakfast. It can be served with a whole lot of curries. Kadala curry or chickpea curry is a famous combination. Mutta curry and whole green moong curry also goes well with puttu.

But the simplest and the tastiest way is to have it with milk and banana. Break the puttu and then add a bit of milk to moisten it. Top it with sugar and eat it with a small piece of banana. Childhood memories :-) (Not quite childhood, I still do it :D).

Food has a lot more to do with familiarity than the taste itself. Something that’s tasty for me doesn’t appeal that much to my husband since they weren’t brought upon it. So I don’t make this at home as much as I would love to, because my husband and my son are not from Kerala and they don’t have a connection with this food as I have. Well, that’s the way of life..

Anyway, scroll down for kadala curry’s recipe and the link for puttu.


Recipe Source: My Friend

Serves : 2-3

For making puttu, check out this link : Puttu. There are step wise pictures, making it easy to understand. For the curry, the recipe is below.


  • Black Chana/Chickpea            :           1 cup, cooked
  • Onion                                               :           1 small, chopped fine
  • Ginger garlic paste                    :            1 tsp
  • Tomato                                          :             1, optional
  • Coconut milk                               :             1/2 cup, optional


  • Oil                                                   :              2 tsp
  • Mustard seeds                           :              1 tsp
  • Curry leaves                               :              6-8
  • Red chillies                                 :              1-2

Spice powders:

  • Chilli Powder                              :             1/2 tsp (or per taste)
  • Coriander Powder                    :             1 tsp
  • Pepper powder                          :              1/2 tsp
  • Turmeric Powder                     :              1/4 tsp
  • Garam Masala powder            :              1/2 tsp


  1. Wash and soak chickpeas overnight. Pressure cook the next morning with salt and enough water to cover the chana. After the first whistle, lower the heat and cook for 20-25 minutes to cook the chana thoroughly. Take off the heat and once the pressure drops, keep it aside retaining the water in which it’s cooked.
  2.  In a kadai, heat the oil. Add the mustard seeds, curry leaves and red chillies. Once the mustard crackles, add the chopped onions. Saute till pink and add the ginger garlic paste. Cook for a minute or two.
  3. Add the chopped tomatoes, if using. Cook till it’s a bit mushy. Add the spice powders. Saute till it’s a bit brown.
  4. Now, add the chana with the water in which it’s cooked. Check and add salt (keeping in mind that we have added some while cooking the chana) and adjust the other seasoning as well.
  5. Let it simmer for about 10 minutes, stirring now and then to avoid burning. You can add more water if the curry thickens too much. Ideally you can stop when the gravy is not runny any more and is slightly thick.
  6. If you want more gravy, you can grind half a coconut into a smooth paste and add it to the curry along with a cup of water and let it simmer for sometime. I added coconut milk powder with 3/4 cup of water and let it cook in low heat for 5 minutes.
  7. Serve with puttu, aapam or even rotis.


  • As kids (even now :D), we would add milk to moisten the puttu, then add a bit of sugar to it and eat it with a banana. A pappadam to this would take it to the next level :).Puttu goes well with kadala curry, green moong curry, spicy egg curry. It pairs well with pappadam as well.
  • This kadala curry will go well with aappam as well.
  • My friend sometimes pressure cooks the chana in the night without soaking. She then lets it rest in the cooker overnight. That way you don’t have to wake everyone up by using the cooker in the morning. And no soaking as well. Brilliant!




Filed under Break Fast Recipes, Side Dishes, Thali

Jharkhand – Chilka roti & Chana Dal ki Chutney


Once upon a time in a small town, there lived a woman who knew only one breakfast to prepare. Arisi upma. And everyday she prepared it with a lot of love for her husband. But after eating it day in and day out, the husband was bored with the dish. He decided to take her to a restaurant nearby to show her that there are dishes beyond upma.

So off they went to a fancy restaurant. He ordered a porridge/pudding from the menu. And with great expectations, they bit into their lovely looking, all dressed up porridge.

….and the wife blurted out,”Upma!”


The scene above is not unlike my experience with this chilka roti and chana dal chutney. I didn’t believe Jharkhand dishes would taste like our everyday South Indian recipes. But one bite into this roti and I blurted out,”Ada dosa!”

And a bit of chutney had me shouting,”Parippu thogayal!


It’s amazing that people in two different zones of the country have come up with very similar dishes. Our South Indian Adai dosa has a combination of lentils and this chikli roti has only chana dal.

The chutney tasted really close to our thogayal which is made of a toor dal and chana dal combination. Though this chutney goes well with the roti, I felt it would pair well with rice and a more gravy-ish chutney would be suited for the roti. This is again because my taste buds are tamed to that way of eating. No other reason.


The Menu:

  • Chilka Roti : A dosa/pancake like preparation. Rice and chana dal (split gram) are soaked and ground together for the batter.
  • Chana dal ki Chutney : A thick chutney prepared with chana dal, coconut and red chillies.



Filed under Break Fast Recipes, Flat breads

Delhi: Paratha and Bedmi Poori Thali


For the fourth day of the month-long marathon, we are visiting the capital city.

Delhi is a historical city and we have planned to visit the place multiple times. Once we planned a trip to Rajasthan via Delhi. But because of heavy rains, the train was delayed by more than 24 hours. So we cut short the Delhi part and went directly to see the Taj. The rest of the trip was fine, but Delhi has been elusive since.

Now that I know about their street food, I am definitely planning a trip sometime soon!


Apparently the street food totally rocks in Delhi. Read more about it here. There is a ‘parathe wali gali’ itself. And there are innumerable varieties of chaats and other food.

Boy! That’s the place I should have been born!!

I tried making the paratha thali here, but without that plate where they serve the parathas, it just looks spread out and incomplete. My original menu was onion paratha, aloo curry, tamarind chutney, mint chutney and chole.

Then when I was digging Vaishali’s blog (she is from Delhi), I saw a refreshing kulle ka chaat recipe and also one for bedmi poori. These two were new to me,  so I cut out the chhole and added the chaat and bedmi poori to the menu. The aloo curry is also from her space, it turned out absolutely fantastic. Scroll down for the recipe links.


The kulle ka chaat was so easy to put together and tasted so fantastic. Like Vaishali, I too served it chilled. It has very basic ingredients, all you need to do is cook your chana and chill it. Serve them later in chilled vegetable or fruit ‘baskets’ (carved out veggies like potato, sweet potato, tomatoes or fruits like bananas, orange or apple) topped with pomegranate seeds, lemon juice, chaat masala and coriander leaves. It’s best served chill.

When you add that bit of lemon juice and a pinch of chaat masala, this simple combination waves a great culinary magic.


Bedmi poori has urad dal paste in it and the dal can be prepared as a stuffing or the paste can be mixed with the dough and made as pooris. I followed Vaishali’s recipe and made it as a filling.

The filling really resembled our South Indian Vada to some extend, which is also made with urad dal.


The menu:

  • Bedmi Poori : Deep fried pooris with urad dal filling. Served with aloo curry
  • Aloo Subzi : A potato based curry that pairs well with bedmi poori and the paratha
  • Onion Paratha : Parathas with onion filling
  • Pudina Chutney : Grind a cup of mint leaves with an onion, 2 pods of garlic, 2 green chillies, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala and salt. Add a bit of lemon juice for retaining the green colour.
  • Tamarind chutney : Sweet, sour and spicy tamarind chutney enhanced with dry fruits and nuts.
  • Kulle Ka Chaat : A chaat with cooked chickpea, pomegranate pearls and a fruit/vegetable basket.



Filed under Break Fast Recipes, Flat breads, Side Dishes, Thali

Masala Dosa – Lunch box style


Every time I get to meet my cousin, its “food time”. My BIL also cooks and their cooking mantra is “Simple, but tasty food”. They don’t bother with cumbersome cooking, just light foods that are easy to make.

Along with new recipes, I learn ‘re-invented’ foods also from them. Masala dosa is something I have been making forever, but this version ensures that you can pack it for your kid’s lunch and he doesn’t come back and tell you that “the masala kept falling all over, Mommy!”

All one has to do is to mash the potato masala filling nicely. Mash them up so that you can apply it like a paste and then the dosa would just stick to it! That makes it easy to pack it for lunch. Don’t you think so?


Makes filling for about 8 dosas, depending on how much filling you use for each dosa


  • Dosa batter (ready-made or home-made)
  • Potatoes                               :           3 big
  • Onion                                     :           1 medium, chopped
  • Green chillies                     :            3-4, chopped very fine (or per taste)
  • Ginger                                    :           1″ piece, minced
  • Turmeric powder             :           1/4 tsp
  • Mustard seeds                   :             1 tsp
  • Curry leaves                      :              8-10, chopped very fine
  • Salt
  • Oil

For the red chilli chutney:

  • Red chillies soaked in warm water       :  8-10
  • Garlic pods                                                     :   4-5
  • Tamarind paste                                            :   1 tsp
  • Salt, as needed


  1. Wash and clean the potatoes. Cook them till they are well done, I do this in the pressure cooker for about 4-5 whistles. When cooked, peel, cut them into bigger pieces. Once they are cool enough to touch, break them as small as you can with your hands or with the back of a ladle and keep aside.
  2. Chop the onions fine. Mince the ginger, curry leaves and green chillies.
  3. Heat 1 tbsp oil in a pan and add the mustard seeds. Once they crackle, add the curry leaves. Add the onions and chopped ginger and green chillies and cook till the onions change colour.
  4. Once the onions are done, add the potatoes, turmeric powder and salt. Mix well.
  5. Now, using a masher, mash the masala well. We want as little lumps as possible. Taste test and adjust the seasoning. Once done, keep aside.
  6. For the red chili chutney, soak the red chillies in warm water for about 30 minutes. Drain and grind it with garlic pods, tamarind paste and salt, adding a bit of water to make a paste. This stores well for over a week when stored properly and refrigerated.

IMG_5456 IMG_5413

Keep your masala and the red chutney ready. Mash the masala well so that you don’t have many lumps.

Spread the dosa batter in the hot tawa, try making it as thin as possible. The sides, especially should be as thin as possible. Take a spoon of sesame seed oil/ghee and pour it all around the sides of the dosa. This makes it easy to take it off the pan.


Spread about 1/2 tsp of the chilli chutney on top of the dosa. The chutney is spicy, so skip it for kids.

Take 1 tbsp of the masala filling and spread it on one half using the back of a spoon or another wooden spatula. Take some more and again spread, ensuring that half the dosa is covered with a layer of masala.

IMG_5417 IMG_5421

Fold the dosa over and let it cook in medium flame for about 15-20 seconds. Turn over and cook the other side too.

IMG_5422 IMG_5425

Take off the heat and cut it into four pieces. Ready for the lunch box!

Skip the chilli chutney when giving it to kids. For adults, its not that spicy since we are using only a little bit. A bit of the chutney can be had as a side dish as well for the dosa.

masala dosa


Filed under Any Time Foods, Break Fast Recipes

Corn Capsicum Sandwich


I have always been “Honey, we have guests tonight. What is the delivery guy’s number?” kind of person. Making food for a crowd is just not my thing. My BP goes up, sugar comes down and I am a total nerve wreck!

Not to mention that the couple of trials have been disasters!

So whenever some one comes home, I call up anyone and everyone who deliver food to my place. I prefer to enjoy a nice relaxing time catching up with people than catching up with stove.

So when my son wanted to celebrate his birthday (“like all my friends do, Mommy”), I was so sure that I will be ordering food from outside.

corn capsicum sandwich

But then some how somewhere we all decided that I will be doing the whole thing by myself.

Well, it helped that the attendees were kids and it was tea time. I don’t think I would ever have had courage to cook for 12 adults!

Anyway, the day came and went. And I survived. So did the kids. In face, the kids were happy and they had a great time. They went home with tummies full and we had an empty sandwich tray in return. And you have no idea how happy that made me :-)


Recipe Source : My friend


  • Bread slices  :  8

For the filling (4 sandwiches):

  • Onion                                          :        1, chopped fine
  • Capsicum/green pepper     :        1 small, chopped fine
  • Corn                                             :        1/4 cup
  • Milk                                              :       1/2 – 3/4 cup
  • Flour (maida)                           :    1 tbsp
  • Salt & Pepper to taste
  • Oil to sauté


  1. Wash, peel and chop the onions. Dice the capsicum into small squares.
  2. Heat the sandwich maker, if you have one.
  3. Heat 2 tsp oil. Sauté the onions. When it’s done, add the corn and capsicum. Cook till its softened a bit, but the capsicum should not  be too soft.
  4. Add the maida/flour and cook for 30 sec. Add salt and pepper.
  5. Add 1/2 cup milk and stir so that no lumps remain. You might have to add some more milk to bring it to a slightly thicker than cake batter consistency. It shouldn’t be runny, but it shouldn’t be too thick either. We should be able to spread it in the bread without any problem.
  6. Let it cool for a bit. This can be made 2 days in advance and stored in the refrigerator.
  7. For the sandwiches, spread a tablespoon of the filling to one slice and cover with the other slice. Use a sandwich maker to make the sandwiches.
  8. Serve with tomato ketch up or on its own itself.


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Filed under Any Time Foods, Break Fast Recipes

Vegetable Omelette


I said I send fruit as snacks for my son – I didn’t say he finishes it off everyday. On the days the snack comes back half full, I present them as fruit pancakes the next day.

Luckily for me, he has been quite a good kid snack-wise for a while now. So the apple pancakes will just have to wait.

Let’s turn our attention to this vegetarian omelette, which is also a good mess less lunch box choice. It makes a great quick fix evening snack/tiffin as well. The best part of this recipe is that it was sitting in the drafts folder, waiting to be used straight away!


Recipe Source: Veg Recipes of India


  • Gram flour/besan                :           1 cup
  • Onion                                         :           1 small, chopped finely
  • Tomato                                     :            1 small, chopped finely
  • Green Chillies                        :             1, sliced into thin rounds (optional)
  • Ginger                                       :             1/2″, chopped fine
  • Coriander leaves                  :            a handful, chopped finely
  • a pinch of turmeric powder
  • a pinch of garam masala
  • Salt
  • Oil for making the omelette
  • Water                                          :            approx. 1.5 – 2 cups


  1. Clean and chop the onion, tomatoes, chilles and coriander leaves.
  2. Add the chopped vegetables to the besan. Tip in the salt, garam masala and turmeric powder. Add water and mix until you get a lump free batter. The consistency will be neither too thick nor too thin.
  3. Heat a tawa and add a tsp of oil. Pour the batter like you would make a dosa/pancake. Add a spoon of oil around the omelette.
  4. Wait for the top side to cook (the batter will become dry and the bottom will start to brown) and flip over and cook the other bottom.
  5. I served this stuffed between two slices of bread with a bit of mayonnaise, but this omelette tastes good on its own as well.


This recipe is linked to Blogging Marathon #34 under mess free lunch box theme. Check out the Blogging Marathon page to see the other participants and their entries.

The post also goes to Mireille’s Taste of Tropics – Chillies.


Filed under Break Fast Recipes, Flat breads

Aloo Kachori – Mess free lunch box


Deep-frying? Not my thing.

Eating deep-fried food? Now, that’s my thing!

A friend fried these for me once and ever since that I have been planning to make these at home.

And finally it’s happened this week. And I can’t believe it either!


This is no way healthy, but yet it keeps the kid happy. So it will be finding its way to the lunch box pretty soon. It is served usually with spicy garlic chutney. Now that is something we cannot serve the kid.

We are better off with ketch up or no side dishes here.


Makes : 4-6 small kachoris


For the dough:

  • Whole wheat flour      :       1 cup
  • Ajwain (omam/carom seeds)  :   1/2 tsp
  • Oil                                   :           2 tbsp
  • Water, as required


  • Potatoes, boiled and mashed    :   2 medium
  • Onion                                                  :   1 chopped fine
  • Turmeric powder                          :   1/4 tsp
  • Coriander powder                         :   1/2 tsp
  • Chilli powder                                   :   1/2 tsp
  • Garam Masala                                 :   1/2 tsp
  • Aamchoor (optional)                   :   1/2 tsp
  • Oil                                                        :    1-2 tbsp
  • Salt
  • Jeera (cumin seeds)                      :      1/2 tsp

For Kachoris:

  • Oil, to deep fry


  1. Make the dough first. Mix the flour, oil, ajwain seeds and add enough water to form a non sticky dough. Keep aside to rest.
  2. Wash, clean and cook the potatoes. I usually pressure cook them for 2-3 whistles. Peel, mash and keep aside.
  3. Chop the onions finely. Heat oil. Add jeera and once it splutters, add onions. Once its brown, add the mashed potatoes. Mix and then add the spice powders. Add salt and taste test once. Adjust seasoning if required. Take off the heat and let it cool
  4.  Assembling: When its time to prepare the kachoris, heat oil for deep frying. Divide the dough into small gooseberry sized balls.
  5. Roll out one ball of dough into a 3” circle lightly. If the dough sticks to the rolling-pin, add 1/4 a spoon of oil to the surface and then roll out. 
  6. Place a tablespoon of the filling in the middle. Bring up the sides of the circle around the filling and enclose it completely, pinching the dough on top. Flatten it a bit and roll into a thick small circle of the size of your palm. Use a bit of oil to help with rolling out the dough. Be careful while doing this, as the filling will split out if you use too much of force while rolling them.
  7. Deep fry in medium to low heat until golden. Serve with chilli garlic chutney.

Chilli – Garlic Chutney

  • Grind one bulb garlic (I left the skin on the pods) with 2-3 green chillies and salt. Squeeze a lemon’s juice and serve. It stays for about a week and tastes milder a day after.
  • The chutney is extremely spicy and 1/2 a tsp per kachori would be fine. And don’t even think of serving this to the kids!


This post is linked to Blogging Marathon 34. Check out the Blogging Marathon page for other participants’ entries.


Filed under Break Fast Recipes, Flat breads

Mess free lunch box


Humor was my forte. My son was my muse.

Words were my strength. This space was my slate.

And now the words just don’t come. The right ones are elusive when you need them the most.

That’s when pictures help! So browse through these set of lunch ideas. There are five sets and all of them are mess-free.


My son’s lunch has to be mess free everyday. Else it comes right back untouched. So what I have clicked here is more or less what I send him on a regular basis. 

Snacks is almost always a fruit. And the main lunch is idli, dosa, bread, chapati, poori or in these lines. IMG_4301  

Dosa is a favorite for lunch. I sometimes make dosa sandwich with peanut butter or Nutella.

Life’s problems melt away when you open a bottle of nutella. I wish I could make some people dissolve away too ;-).

Just wishing!


Fruits is my choice for his snacks. The varieties usually range from apple  to pomegranate to oranges to bananas. Dry fruits and nuts are also a good choice. 


Poori is a favorite, but since I am still learning the art of deep-frying, this is not a regular one. I guess I am doing OK at the moment.


Makes 6-8 pooris

  • Whole wheat flour, atta     :        1 cup
  • Salt                                              :       1/4 cup (optional)
  • Water for kneading into a dough
  • Oil for deep frying


  1. In a big bowl, mix the atta and the salt.
  2. Add water slowly and knead till you get a smooth, but stiff dough. For poori, you shouldn’t have a very soft dough – It should be a not to dry, not too wet kind of dough. If you want you can add 1 tbsp of hot oil (from the oil for deep frying) while kneading the dough.
  3. The dough shouldn’t be allowed to rest as it soaks up oil (that’s what everyone says). Pinch 6-8 small balls to make the pooris.
  4. Heat oil for deep frying. Roll out the balls of dough into a circle of 5-6″ diameter. I prefer oil to help with rolling than using wheat flour. The poori should not be too thin, it will be crisp if that’s the case. It should be thin tp medium and of even thickness, else it will not puff up.
  5. When the oil is hot, gently slide the poori into it. It will go down and then surface up again. If the thickness of the poori is right (even through out), then it will puff up nicely. Flip over and fry the top as well. Take off the oil, let it sit in a kitchen napkin and then serve hot with potato masala.
  6. Here I have just packed it as lunch for my son. He prefers to eat it just like that or pair it with jam now and then.


Jam/Nutella/Peanut butter and  sugar are mostly the side dishes for the main dish (idli/dosa etc). Rice is reserved for evening when he comes back from school and is too hungry to argue. 

Yet he argues everyday!


Bread is a savior. It’s easy to pack and keeps the kid happy. Peanut butter and jam is the usual combination, nutella too if it’s still there! 


Raisins and apricots (I know!) are his favorites. I am yet to develop a taste for apricot though.


Packing roti subzi (chapati with vegetable curry) is a distant dream of mine and doesn’t seem happening anytime soon, yet I try every now and then.

May be one day I will succeed!

potato filling

This post goes to Blogging Marathon 34. The theme is mess free lunch box. Check out the Blogging Marathon page to see the posts from the other participants.


Filed under Break Fast Recipes, Flat breads