Category Archives: Any Time Foods

Tomato tartine


The image I had about French food was that it was elaborate and time consuming. With that image planted firm long back, I have never really tried to learn more about it.

It’s Valli’s Blogging Marathon that has me thinking about French cuisine and to my surprise, I find its not all that hard. There are quite a lot of recipes, with lots of vegetarian options, that you can try out. To save myself time from digging around aimlessly, I took out Dorie Greenspan’s book ‘Around my French table’ from the library.

The book contains recipes she has been served and she has served others when in France. Going through the book, it was a realization that food is kind of global now a days and the recipes have long left their roots to become part of other cultures as well. For example, hummus is as popular in US or France as it is in the Middle East. It’s not surprising to include it in a book because its become a part of daily lives there.

When referenced by their local names, the food appears to be ‘foreign’ than it actually is. Carottes rapees sounds very French. But if I tell you that its grated carrot salad with some amazing dressing, it sounds like something we can try our hands on. I bet you, to a foreigner, our simple homemade lunch or rice, rasam and thogayal  might sound a lot more complicated than it actually is!!

Anyway, coming to the recipe here – its a tartine. Tartines are open sandwiches. Dorie explains it well by mentioning that these are more of a concept than a single recipe. A piece of bread with one or more spreads and with one or more fillings on top and that’s your tartine.  It can be a heavy meal, a light one or something to nibble on…its upto you. The book has a recipe for tartine regime or dieter’s tartine, which has a low fat spread and a topping of seasoned tomatoes and cucumber. That’s the first recipe for you this week.


Recipe adapted slighty from Dorie Greenspan’s book – around my French table

Serves : 1

Theme : French recipes


  • 2 slices French bread
  • 2 teaspoon cream cheese*
  • 1 tomato diced into small cubes
  • 1/2 cucumber cut into small cubes
  • salt and pepper

*The book suggested fromage blanc or a substitute of cottage cheese+sour cream


  1. Slice the bread and grill or toast it.
  2. Spread the cheese over it.
  3. In a small bowl, mix the diced tomatoes and cucumbers with salt and pepper.
  4. Spoon this over the bread.
  5. Slice the bread in half or serve whole. Add a salad on the side and a its a mini meal!

This recipe goes to Blogging Marathon 55, under French recipes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55


Filed under Any Time Foods, Break Fast Recipes

Bitter gourd chips – Pavakkai chips

pavakka chips2

I love eating full meals from hotels in Kerala. The number of items may be less compared to a thali meal from Tamil Nadu, but they make that up with their taste and flavor. The platter mostly has rice, sambar, rasam, moru kachiyathu, 1-2 kinds of vegetable side dishes, pickle and pappad. Sometimes they serve this deep fried bittergourd on the side. Its the simplest of the dishes, but yet I can never get enough of it!

Who thought such a simple recipe would yield such delicious results! All you got to do is slice the vegetable, add chili powder and salt and then deep fry it. They fry it until its brown and there is not much of green. You might find curry leaves as well and even thin pieces of coconut in the dish.

I didn’t want to risk burning these, so I added a bit of rice flour for crispiness and took them out of the oil once they looked cooked and crispy enough to my eyes. These looked good enough to be served with tea, but somehow I liked the flavor a lot better with rice.

pavakka chips1


  • 2 karela/bitter gourd/pavakka
  • 1 tsp chili powder
  • 2 tbsp rice flour (optional)
  • salt
  • oil to deep fry

*handful of curry leaves is a good addition to this


  1. Slice the bitter gourd into thin rounds. I spread them out on a paper towel evenly for drying.
  2. Add the bitter gourd pieces in a bowl, add the rice flour, chili powder and salt. Mix well with your hands. You can add whatever masalas you want to the bittergourd, I used only chili powder and salt.
  3. Deep fry until golden brown in oil and drain in paper towels. Once cool, store in an air tight container. Serve with rice as a side dish or munch on them with a cup of coffee. Personally, I prefer with rice.

pavakka chips3

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54


Filed under Any Time Foods, Side Dishes

Apple fritters


Apple fritters were the last thing in my mind until I saw these in Vaishali’s blog. I wanted to try a batch immediately, but as it always happens, procrastination somehow found its way in.

When I did try, I knew I didn’t want to try the round and sliced apple fritters. I could almost see the fritters ending up with two separate layers : one would be the apple and the other would be the batter. Trust me, it’s happened before. So I tried one that seemed more appropriate for my modest deep-frying skills.

These fritters got over fast, but I found them lacking in sweetness. Since I skipped sprinkling with confectioners sugar or rolling in the cinnamon sugar part, I should have increased the sugar to at least 1/4 cup. So in case you have tart apples and want to use them up this way, adjust the sugar according to your taste preference.




In a big bowl, add 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder and a pinch of salt. Whisk well. You can add a bit more sugar if you want it to be sweeter.


Add two lightly beaten eggs, half cup milk, 1 tablespoon melted butter or oil to the dry ingredients and combine well.


Add 2 cups peeled and chopped apples.


Mix well to combine.


Deep fry until golden brown in batches.


Drain in paper towel and sprinkle with confectioners sugar and serve.

Recipe adapted from


  • 1 cup flour
  • 1 tablespoon sugar**
  • 1 teaspoon baking powder
  • a pinch salt
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 tablespoon oil or melted butter
  • 2 cups chopped apples
  • oil to deep fry
  • confectioners sugar for sprinkling

**Adjust sugar according to your preference.


  1. Whisk the dry ingredients together in a big bowl (flour, baking powder, sugar and salt).
  2. Add the lightly beaten eggs, milk and oil to the dry ingredients. Mix until combined well. You might have to add a tablespoon or two of milk if the batter is too dry.
  3. Now add the peeled and chopped apples and mix until everything is well and evenly combined.
  4. Heat oil to deep fry and add the apple batter in tablespoonfuls. Deep fry until golden in batches until the batter is used up.
  5. Sprinkle with confectioners sugar and serve warm.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54


Filed under Any Time Foods

Green peas vada

green peas vada-001

A cup of tea with something deep-fried is a wonderful treat. But unfortunately, deep-frying isn’t my cup of tea.

I am, in general, accident prone and that holds true the most when I am near anything hot. If I am ironing, at least one burn is guaranteed. If I am baking, you can be sure I will be doing the “OOOH hoo…AAH haa” dance at least once. So it’s not a surprise that I never trust myself to be anywhere near hot oil.

If I am deep-frying, I would first drop the batter from a height, thus making the oil splatter all around. That would be burn #1. I would realize the mistake and would go close and literally dip the batter into the oil with my bare hands. Burn #2. On both instances, I would rush and wash my hand in cold water and then would forget to wipe it properly. Thus resulting in burn #3, #4 and so on.

It’s no wonder that you never see anything deep-fried at my place. If its done, it’s mostly under someone else’s supervision (read – they fry, I stay away and watch). So I thought its time I took the matter into my hands…..without any more burns, I hope!

This is the first recipe towards a three-day deep fry special in this space. And no, I didn’t burn myself this time.

green peas vada



Grind one cup soaked and drained green peas with 2-3 green chillies, 2″ ginger piece, salt and half a teaspoon of fennel seeds.


The paste doesn’t have to be too smooth, so do not add any water for grinding.


Transfer the paste into a bowl and add a tablespoon of rice flour. Addition of rice flour helps in binding the batter, but this step is not absolutely necessary.


Mix well.


Take a tablespoon of batter, flatten it a bit to get the shape of a vada. Heat oil and deep fry in batches until the batter is used up. Serve with ketch up or any other dip.

Recipe source: A neighbor

Makes : about 8-9 small vadas


  • 1 cup green peas
  • 2″ piece ginger
  • 2-3 green chillies (or per taste)
  • salt
  • 1/2 tsp fennel seeds (optional)
  • 1 tbsp rice flour (optional)


  1. Soak the peas in water. Frozen peas should be soaked for half an hour, the dried variety should be soaked overnight.
  2. Drain well and grind with ginger, green chillies and salt in a mixie jar. You can add fennel seeds (perum jeerakam) as well, it adds a good flavor to the vada. Stop grinding before its too smooth.
  3. Transfer the contents to a clean, dry bowl and try to make a small ball out of it. If you have difficulty in forming the ball, then you might want to add some rice flour to bind the paste better. You can add rice flour and some semolina as well to get a good texture to the vada.
  4. Heat oil in a pan and deep fry the vadas until golden brown. Serve with ketch up.


  • My friend had made it with just green peas, ginger and green chillies. The ginger was main ingredient imparting the flavor.
  • I have used frozen peas here, the dried version should also work well. You might want to soak it overnight.

green peas vada-002

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54 


Filed under Any Time Foods

Smorgastarta – Sandwich cake


This post goes to the facebook group Home Bakers Guild, as part of their Blogger Tuesdays

Hi all,

I am back. And you have no idea how glad I am to be back!

I am happy, because if it weren’t for the Guild and Blogger Tuesdays, my blog vacation would have become a blog break! It was already bordering somewhere there, but let’s not go there now. There will be a post, every Tuesday recipe the whole of this month. Let’s begin with that and slowly take it from there.

Like I wrote last week, we shifted to U.S. one and a half months back. Right from finding a steering wheel in the passenger seat in your car (they switched it, would you believe!!) to finding just empty space inside the closet (in India, you will have built-in shelves inside wardrobes), everything is different. None of the changes are big, but it’s been a deluge of small ones.

The inevitable question from everyone has been,”How do you find the place? Do you like it?”. It’s a simple query, but I find it the most difficult one to answer. Because I miss home the minute I hear it. Coming to think of it, I don’t even know which home I am missing – our house, my in-laws house or my parents’ house… food for thought!

But then, that’s life and you go where it takes you. And be happy about it. It’s different from what we have known all our life, but that doesn’t mean that it’s bad. It means that you need to open up a bit more.

And once you open up your mind, you might enjoy a different, but delightful experience. Not unlike the cake here.

Whoever thought sandwich can get dressed up like this!?


Smogastarta is a popular sandwich cake from Sweden. It’s savory and is served chilled. It’s apparently served for birthdays, weddings, funerals and all sort of gatherings (says Wiki).

It’s really versatile…it can be an appetizer (small individual portions), lunch or even a wedding cake! It’s a non vegetarian dish by default, but again it can be easily adapted into vegetarian or a vegan avatar.

The sandwich filling options are endless. I tried my usual Nita Mehta cottage cheese filling. Egg salad would be good with this. A combination of potatoes and peas mashed along with some pudina chutney would be wonderful and filling as well. The ‘frosting’ recipes also vary a lot. It usually includes cream cheese, but I was happy with thick yogurt itself.

Do try out this cake. A truly ‘hatke’ (different) cake..


Recipe source: the internet, Saveur


  • Bread, home made or ready made. If baking at home, a 6″ round pan would be the best
  • Sandwich filling of your choice
  • Decorations : vegetables of your choice
  • Yogurt and mayonnaise for the ‘frosting’

What I used: 

  • Three slices of whole wheat bread, cut using a sharp lid
  • Filling 1:  (Recipe source: Nita Mehta’s Sandwiches book)
    • 2 tbsp cottage cheese or grated paneer
    • 1 tbsp tomato ketch up
    • 1/2 tsp ginger garlic paste
    • 1 tbsp chopped coriander leaves
    • salt and pepper for seasoning
  • Filling 2:
    • 2-3 tbsp finely chopped salad vegetable (lettuce, carrot, cabbage)
    • 2 tsp mayonnaise
    • 1 tsp thick yogurt
    • salt and pepper
  • Outer frosting:
    • 3/4 cup thick yogurt (this qty varies depending on the size of the bread)
    • 2-3 tbsp mayonnaise (this varies in proportion to the yogurt)
    • salt


If you are baking the bread, follow the recipe and bake it in a 6″ round pan. Once it’s baked and cooled completely, level the dome and cut into one or two layers.


Here, I have used a sharp dabba for cutting the bread into a circle. Three slices for two layers.


Make the fillings. This is cottage cheese + ketch up + ginger garlic paste + coriander leaves. Mix and fill one layer.


Fill the other slice also with filling of your choice.


Make the ‘frosting’ recipe by mixing yogurt and mayonnaise. Add salt to taste. Check the seasonings and adjust per taste. Add this to the assembled sandwich.


Coat the sandwich all over and decorate as per your wish. Since I was covering the bread all over with coriander leaves and cherry tomatoes, I was not striving for a smooth finish.

You can decorate with chopped cucumber, boiled eggs, lettuce, carrots…whatever you like and goes well with your sandwich.

Chill and server your smogastarta. Enjoy!



Filed under Any Time Foods, Break Fast Recipes, Cakes and Bakes

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 Soya Cutlets


I love sweets. I can’t imagine anyone not liking sweets.

Even after 9 years of staying together, I am always surprised when my husband says ‘No’ to a piece of cake or chocolate. I can’t imagine doing it!

My husband is not alone. A couple of my son’s friends’ too don’t like sweets. For my son’s birthday party, some of the kids stayed away from the cupcakes and chocolate pudding, preferring the cutlets and sandwiches instead.

But these cutlets were hit with not just the sweet hating kids, with sweet loving as well.

For every bite, the kids screamed,”This is the BEST cutlet in the whole wide world.”

And my husband said,”Amen” to that.


When something is so good, you can take it for granted that my contribution is minimal. These cutlets were my friend’s birthday gift for my son.

I hanged around the kitchen acting as if I was helping her,  as my friend did all the work. She made the filling 3 days before and on the day of the party, she came 3 hours before and deep-fried these for me.

Enjoy her love for my son and praise her efforts while I bug her again to make these for my birthday ;-)


Recipe Source: My friend

Makes : about 30, depending on the size


To make the tikkis:

  • Mixed Vegetables               :             3.5 – 4 cups**
  • Soya Chunks                         :             1 cup
  • Potatoes                                 :             4-5 medium sized
  • Onions                                     :             3 big
  • Green chillies                       :              3 -4, or per taste
  • Ginger garlic paste             :             1 tbsp**
  • Garam Masala                      :             1 tsp
  • Coriander leaves                :              2-3 tbsp, chopped
  • Oil                                             :             2-3 tbsp
  • Salt, Pepper

To make the cutlet:

  • Egg whites                                              :              from 2-3 eggs** (Can use maida(flour) +water)
  • Bread crumbs(ready made)            :              3/4 cup
  • Oil to deep fry

**See Notes


  1. Soak soya chunks in a bowl of water at least 30 minutes ahead. Keep aside. I use plain water itself.
  2. Wash and clean the potatoes and pressure cook them. I always cook a potato or two extra, just as a back up.
  3. Wash and peel the vegetables. Dice into 1″ cubes. Pulse them in the food processor or in the mixie jar itself. Don’t grind them, instead just pulse them couple of times. What we are looking for is finely minced vegetables.
  4. Peel and chop the onions finely. Chop the chillies as well. Heat 2 tbsp oil in a non stick pan and add the onions and sauté till pink. Add the ginger garlic paste (or 2 tsp each of finely minced ginger and garlic). Add the chillies and cook for 2-3 minutes more.
  5. Add the minced vegetables. Cook covered in a low flame until the vegetables are done, stirring now and then.
  6. When the vegetables are cooking, prepare the soya chunks and the potatoes.
  7. Squeeze as much water as you can out of the soya chunks and pulse them in the food processor or mixie to get finely minced pieces. Again, don’t grind them, just pulse them couple of times.
  8. Peel and mash the potatoes and keep aside.
  9. When the vegetables are almost done, add the soya to it along with coriander leaves, garam masala, salt and pepper. Mix well and cover and cook again for sometime.
  10. Check the taste and adjust the seasoning. I find that this soya and vegetable mix itself is tasty and can be had as a side dish.
  11. Once its cooked completely, take off the heat and let it cool completely. We have to mix the potatoes by hand and so it’s important that the vegetables are cool enough to handle.
  12. Add the mashed potatoes and mix well with your hands. Ensure that there are no lumps. Check the taste and add salt if required. This mix can be made ahead and refrigerated for 3-4 days. You can even shape them into tikkis and refrigerate them.
  13. At the time of frying, take the mix out and shape them into round or oval cutlets.
  14. Heat oil to deep fry. Take a slightly flat bowl. Whisk the egg whites in it and keep aside. In another plate, spread the breadcrumbs into a thick uniform height layer.
  15. Prepare the cutlets. Take them one at a time, dip it in the egg white and then coat it with bread crumbs on all sides. Slowly pat the excess off.
  16. Deep fry 2-3 cutlets at a time, depending on the size of the pan. Turn once in between and the cutlets are golden brown, take off the oil and drain on a paper towel.
  17. Serve with tomato ketch up or eat them hot as such.


  1. For the vegetables, you can use any combination of carrot, cabbage, kohlrabi(knol khol), corn, beans etc. You can add beetroot as well, but the taste and colour will vary a bit. For this cutlet, it is a combination of corn, carrot and kohlrabi.
  2. For soaking soya chunks, plain cold water is enough, but the soaking time will be more.
  3. Instead of ginger garlic paste, use finely chopped ginger and finely chopped garlic.
  4. Use ready made breadcrumbs for this. If making at home, use rusk instead of bread.
  5. A slightly thick paste made of all purpose flour/maida and water can be used instead of egg white.



Filed under Any Time Foods

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

Quick Diwali sweets – MW Mysore Pak & Mathri


Things have not been going well laptop-wise at our place.

We exchanged our old laptop for a new one. We had an older laptop which is now repaired/serviced and has entered reluctantly back to my service now.

My old-new laptop hates me. It times it’s pranks perfectly! It waits until I start typing a mail or a post and before it’s saved, it decides to switch off. Just like that!!

So I have resorted to feigning indifference and ignoring it totally. In moods of revenge, I take out our new laptop and place it right next to the old on, as if to say,”See, I am better off without you!”

I just hope the old one doesn’t find out that the new laptop hates me even more.  It feels too foreign and I am quite lost with it. It doesn’t have any of my food pictures, no bookmarks..

The laptop has a number pad which gets a bit of getting used to. In place of the backspace button, you have the ‘plus(+)’ button. So now, my mails have not only the things I wanted to erase in the first place, but also a lot of +++++ signs!!


And it has Windows 8!! I am gaping with my mouth open half the time. Sometimes I feel if I lean close and listen, I can hear the machine whispering,”I am too complicated for you, right?”  with the right amount of sarcasm laced in.

With so much of complications, it’s not surprising that I am lagging behind. This microwave mysore pak, which I made for Diwali is coming up only now. It is part of this month’s Kid’s Delight – Festival Sweets special.

Check out the Blogging Marathon page for the other participants.


This mysore pak was much easier to make as it’s the Microwave version. I made deep fried mathris too for Diwali this time.

Recipe Source: Chitra Vishwanathan


  • Besan/Gram flour                 :       1 cup
  • Ghee ( melted)                        :       ¾ cup
  • Sugar                                           :  2 cups
  • Water                                          :   ½ cup


  1. Fry the besan for a minute to remove the raw smell(optional step).
  2. Heat ghee and mix it with besan. Keep aside. Grease a steel plate or a 8″ square cake pan and set aside.
  3. In a big MW proof vessel, mix sugar and water. MW for 2 minutes.
  4. Stir and MW again for 2 minutes. Repeat stirring for every 2 minutes until the sugar is dissolved completely. It took about 6-8 minutes in my MW.
  5. Add the besan-ghee mixture to the melted sugar. MW again for 2 minutes. Remove and stir again every two minutes. It takes about 4-6 minutes. Mine was done in about 6 minutes.
  6. Immediately pour over the  greased plate, shake and level the top.
  7. Let it cool and then cut into small pieces.



Makes: about 20


  • All purpose flour         :           1 cup
  • Sooji                                  :            2 tbsp (I didn’t use)
  • Chili powder                  :            1/2 tsp
  • Pepper powder             :            1/2 tsp
  • Amchoor powder        :            1/4 tsp
  • Roasted cumin pwd    :            1/4 tsp
  • Salt
  • Omam/Ajwain/Carom seeds :   1/4 tsp
  • Ghee/Oil                          :             2 tbsp
  • Warm water, enough to make a firm dough
  • Oil to deep fry


  1. In a bowl, add the flour, sooji the spice powders, salt, carom seeds and mix.
  2. Add the ghee and mix. Slowly add the warm water and form a soft, but firm dough. Let it rest for 30 minutes, at least.
  3. Heat oil for deep frying. Divide the dough into smaller balls. Roll out the balls (I used oil for rolling out, not flour), and cut out small circles using a cookie cutter or a sharp lid. Prick the small rounds with a fork.
  4. Fry till golden brown, in medium flame. Take them out and let it rest on a kitchen napkin to drain the excess oil. When cool, store in an air tight container.



Filed under Any Time Foods, Sweets and Desserts

Soya Chunk Cutlets

soya cutlets
The story has to wait.

The recipe has to wait.

My future posts have to wait.

And I have to get back to my home, to my laptop and then to start blogging again.

Meanwhile, enjoy the pictures of these soya chunk cutlets, a vegetarian version of the Kerala style meat cutlets..while I enjoy a peaceful holiday in Kerala, at my mom’s place :).

See ya soon!


soya cutlets

This recipe is off to the third week of Blogging Marathon 31, under the theme ‘Meatless recipes’.

Check out the page for the other participants this week.
soya chunk cutlet

I will be updating the recipe soon, in may be 3-4 days time. Sorry about that, but do come back then and we will get cooking this great recipe, ok?

soya chunk cutlets


Filed under Any Time Foods, Side Dishes