Bread aloo chaat

Recipe adapted from Shreya's version at Mom's cooking


2 tsp oil
1 onion chopped
1/2 tsp green chilli paste
1/2 tsp ginger paste
2 boiled and chopped potatoes
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp cumin seeds powder
1/2 tsp garam masala powder
Salt to taste
2-3 bread slices cut into pieces
1/2 cup sev
1/2 tsp lemon juice
Finely chopped coriander leaves
2-3 tbsp sweet chutney

Heat oil, add onions and fry for a minute. Add green chilli paste, ginger paste, chopped potatoes, masala powders, salt, sweet chutney and mix well. Cook for 2 minutes and add the bread slices. Mix well to coat the masala over the bread.

Before serving, sprinkle sev and lemon juice over it. Garnish with coriander leaves.
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Besan kheer


1/2 cup gram flour/besan
1/2 cup grated jaggery (adjust as per taste)
1 tsp cardamom powder
Roasted nuts and raisins
2 cups milk
1 cup water
2 tsp ghee

Roast the flour in ghee till nice aroma comes. Cool a bit and add the water. Mix well without lumps. Now heat this and add the jaggery to it. Keep stirring it till jaggery melts and then add the milk and cardamom powder. Allow it to come to a boil and garnish with nuts and raisins.

If it becomes very thick, add some more milk to the kheer before serving.
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Grilled cheese corn sandwich

A simple and filling sandwich


1 cup cooked sweet corn
1/2 cup grated cheese
Pepper to taste
Salt to taste
Bread slices

Mix the corn, cheese, salt and pepper. Spread some on a bread slice and cover it with another. Press well so that the corn doesnt spill out. Spread a little butter on both sides of the bread and grill it or cook on tava.

Cut diagonally and serve immediately with tomato ketchup.
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Mango milkshake


Pulp of 1 Mango
2 glasses of chilled milk
A bit of cardamom powder (optional)
Sugar (if required)

Just add all of them to the blender and beat for 2 mins.. The ingredients are for 3 medium glasses of milkshake.

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Pavakaai (Bittergourd) thokku


2 medium sized bittergourd chopped
1 small onion chopped
2 tsp oil
1 tsp mustard seeds
Salt to taste
1/2 tsp tamarind paste
1/2 tsp turmeric powder
1/2 tsp vangi bhath powder
Few curry leaves

Heat oil and add mustard seeds. When it splutters add curry leaves and onions. Fry for a minute and add the chopped bittergourd and enough water to cook. When it becomes soft, add turmeric powder, tamarind paste, vangi bhath powder and salt. If there is no water left, add a little more water to it and allow it to boil for 2-3 minutes.

Cool and serve with rice or rotis.

Sending over Kozhakattai, Sundal and Semiya payasam to Divya for her for her Global Ganesha DLC Food festival

This time for ganesh chaturthi, tried out kozhakattais for the first time...they came out really nice. I followed the recipe given by Viji.

For Kozhakattai (Modak)

1 cup raw rice
A pinch of salt
2 tbsp milk

For coconut filling

1 cup grated coconut
3/4 cup jaggery
1/2 tsp cardamom powder

For sesame seeds filling

1/2 cup roasted black sesame seeds
1/4 cup jaggery
1/4 tsp cardamom powder

Soak the rice for an hour in sufficient water. Drain out the water and grind to a fine paste with 1 cup of water. Heat one more cup of water in a vessel and add a pinch of salt and milk to it. When it starts boiling, add the rice paste and keep stirring on low flame for 15-20 minutes. To check if the dough is ready, spread a drop of oil on the palms and take a small ball of the dough. Knead well and roll out into a long thread. If it doesnt break, then the dough is cooked well and of the required consistency. Switch off the gas and cover it with a wet cloth and let it stay covered for an hour.

For the coconut filling, heat the jaggery with some water and when it starts boiling add the cardamom powder and grated coconut. Cook till it becomes one big lump. Cool and make small balls of it.

For the sesame seeds filling, grind the sesame seeds, cardamom powder and jaggery together. Make small balls of it.

Now make small cups of the rice dough and keep the desired filling inside. Now shape it into modak/kozhakattai. Repeat for the rest of the dough. Also you could make small rounds of the rice dough, spread the filling in half of it and cover it with the rest of the dough to get semi-circle shape.

Steam the kozhakattai for 5-8 minutes in the idli cooker. Cool a bit and serve Lord Ganesha's favourite prasadam.

For Sundal-


1 cup Chick Peas/Kabuli Chana (to be soaked in water overnight)(red or white chickpeas)
2 tsp of oil
1 tsp Coriander Seeds
2 tsp Bengalgram dal
2 tsp Blackgram dal
1 tsp of mustard seeds
1 Red Chilli
4 tbsp of grated coconut
Salt to taste
Few curry leaves

Pressure cook the soaked chick peas.

In a kadai, first roast 1 tsp of bengalgram dal, 1 tsp of black gram dal, red chilli and 1 tsp of coriander seeds. Grind it with coconut.

Now heat oil, add mustard seeds and the remaining 1 tsp of bengalgram dal and blackgram dal. Add the curry leaves and then the cooked chick peas. Dont throw away the water used to cook the chick peas. Add them also here and cook till the water is absorbed. Now add salt and the grinded masala paste.
Mix well and serve.

Semiya Payasam


1 cup vermicelli (semiya)
1/2 cup sugar
1 cup milk
Few Cashews
2 tbsp of ghee

First roast the cashews and vermicelli in ghee and when it starts turning brown, add 1 1/2 cups of water to it. Let it cook for five minutes.

Now add sugar to it and cook for 2 more minutes.

Let it cool a bit and then add the milk to it.
Serve hot or after refrigeration.

Check out the review of Indian Vegetarian Cooking by Devagi Sanmugam sent in by Sudha of Malaysian Delicacies at her blog and also at Cookbook Reviews

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Cheese corn balls

This recipe was sent in by Parita of Parita's World to the WYF:Side dish event..


1 cup mixed vegetables grated (beans, carrot, cabbage)
1/2 cup sweet corn coarsely ground
Salt to taste
Pepper powder
1/2 tsp green chilli sauce
2 tsp cornflour
1/4 cup grated cheese
Oil to fry

Mix all the ingredients except oil and make small balls. Heat oil and fry the balls till golden brown. Serve hot with ketchup. Adjust the quantity of cornflour to bind the ingredients.

Apart from deep frying the balls, you can even cook them on a paniyaram pan with a drop of oil for each ball like in the below snap to make it low calorie.

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Kesari poli

You can make this dish with leftover kesari/sheera also


1 cup roasted rava
1 3/4 cups sugar or jaggery
2 cups water
1 tsp cardamom powder
2 cups all purpose flour/maida
Pinch of salt
3 tbsp oil

Heat water and add the rava to it. Cook on low flame till soft and add sugar/jaggery and cardamom powder. Mix well and when it gets thick, cool it. Make balls of it.

Make a soft dough of all purpose flour, pinch of salt and water. Add oil to it and mix well to make it elastic. Keep covered for 1 hour. Make balls of it.

Roll out the dough into small puri, place a ball of filling in the center and cover it well from all sides. Dust with flour and roll out again into thick polis ensuring that the filling does not come out. Cook it on a tava on low flame till brown spots appear on both sides using little ghee.

Thanks Shanti of Shanti Krishnakumar's cookbook for this lovely award

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Dahi bread

Divya of Dil se had shared this simple recipe on her blog..I didnt make any changes except for reducing the quantity of spices..


Bread slices -4
1 onion chopped
Thick Curd -1/2 cup
Salt to taste
Cumin seeds powder
Red chilli powder
Finely chopped coriander leaves

Toast the bread with the butter. Mix onions with salt, curd and coriander leaves. Spread it over the bread slices. Sprinkle some red chilli powder and cumin seeds powder over it.

Quick Dahi bread ready to serve
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No yeast Naan

Thanks to Raks of Rak's Kitchen for this recipe Naan (without yeast)


2 cups all purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
Salt to taste
1/2 cup lukewarm milk
1/2 cup curds
1/2 tsp sugar
Butter as required

Sieve the flour, soda and baking powder together thrice to ensure even mixing. Transfer to the mixing bowl and make a hole in the center. Pour the milk, sugar, salt and curd in it and mix after a minute softly to make a dough. Keep aside for 3-4 hours. Make medium sized balls of it and dust it with the flour. Roll gently in the shape of a naan and apply water on one side of it. Stick this side to the tava and cook covered for 1-2 minutes. Bubbles will start coming up on the naan. Slowly invert the tava and expose the naan directly to the gas flame and cook on the other side as well. When brown spots start appearing and the naan is cooked, remove from the tava and apply butter as required to it.

Serve hot with a spicy gravy of your choice.
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Onion thokku


2 big onions chopped
2 tsp oil
1 tsp mustard seeds
1/2 tsp blackgram dal
Few curry leaves
1 tbsp tamarind paste
1/2 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
1 tbsp grated jaggery

Heat oil, add mustard seeds and blackgram dal. When it splutters, add curry leaves and onions. Fry them it starts turning brown. Add the tamarind paste and 1 1/2 cup water. Cook covered on low flame till onions become soft. Add salt, turmeric powder, red chilli powder and jaggery and mix well. Cook till it gets thick.

Cool and store in air-tight container.
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Kollu paruppu podi


1 cup horsegram dal
1 cup redgram dal (thur dal)
Salt to taste
1/2 tsp asafoetida
3-4 red chillies
2 tsp black pepper

Dry roast the horsegram and red gram dal seperately till slightly red. Dry roast the red chillies and black pepper as well for a minute. Cool and grind with salt and asafoetida.

Store in an air-tight container. Serve with hot rice and ghee.
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Sooji appam


1 cup roasted rava
1 3/4 cups grated jaggery/sugar
1 tsp cardamom powder
2 cups all purpose flour/maida
Pinch of salt
Oil to fry

Make a dough of the flour, salt and water and keep covered for 1/2 hour.

Heat 2 1/2 cups of water and add rava to it. Cook till soft and add the sugar/jaggery and cardamom powder. Mix well and cook well till thick. Cool and make small balls.

Pat a small ball of the dough in a greased sheet, place a ball of the filling in the center and cover it with the dough. Pat slowly with greased hands to make a round and deep fry it in hot oil till crisp and light brown spots appear on both sides. Drain out the excess oil on a tissue paper. Repeat for the rest of the dough. Cool and store in an air-tight container.
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Oats rava idli

A healthy idli variety that tastes almost similar to rava idlis..


2 cups of roasted and powdered oats
1 cup of roasted rava
Salt to taste
2 tsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
1/2 tsp ginger paste
2 finely chopped green chillies
Few broken cashews
Finely chopped coriander leaves
Few curry leaves
1 cup curd
Water as required

Heat oil, add mustard seeds, bengalgram dal, blackgram dal, cashews and roast till it splutters. Add it to the oats powder. Add the rest of the ingredients and mix well. The consistency should be similar to rava idli batter consistency.

Pour them into greased idli plates and steam them for 8-10 minutes. Insert a knife and check if it comes out clean. Cool for a minute and transfer to a serving plate. Serve with chutney/sambar.

Sending it over to Sri Lekha for her EFM:Breakfast event.

Oats rava idli is a healthy and filling dish to pack for kids in their lunch boxes..These go to Neha for her CFK:Healthy lunch boxes event started by Sharmi.
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Murmura chikki


2 cups crispy murmura
1 cup sugar
1 tsp ghee

Grease a plate with 1/2 tsp ghee and keep ready. Heat the remaining 1/2 tsp ghee with sugar. No need to add water. Heat on a low flame and keep stirring it continuously. It will soon start caramelising and the colour will change. If the sugar turns darker, it will become bitter. Immediately add the murmura and mix well. Transfer to the greased plate and spread it well as soon as possible as it will become crisp. Cut into desired pieces before it cools.

Store in an air-tight container.
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Onion stuffed paratha


2 onions chopped very finely
Salt to taste
1 tsp red chilli powder
Finely chopped coriander leaves
1 cup wheat flour

Make a soft dough of wheat flour, salt and water and keep covered for 1/2 hour. Make medium balls of it.

Mix the onions, salt, red chilli powder and coriander leaves and leave it for five minutes. Squeeze out all the water from it.

Make thick pooris from the dough and place the onion stuffing in between and cover with dough from all sides. Dust with flour and roll out into thick parathas. Cook on hot tava with oil/butter/ghee.

Serve hot with pickle/curds.
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Aloo Bhindi


10 pieces of okra/bhindi/ladiesfinger
2 big boiled potatoes
Salt to taste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder

Cut the potato pieces lengthwise and add salt, turmeric powder, red chilli powder and garam masala powder to it. Mix well and fry in hot oil or roast on a tava with little oil.

Heat 1 tsp oil and add the okra pieces to it. Cook on low flame till it gets soft. Add only salt to the okra. Now mix the potato pieces with it. The non spicy taste of okra and spicy potatoes go well with pooris/rotis/pulav.
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Whole moong paniyaram


Moong idli batterFinely chopped green chillies
1 Finely chopped onion
Finely chopped coriander leaves
2 tsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
Few curry leaves
Bit of asafoetida

Heat oil and add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves and asafoetida and pour into the vessel with batter. Add chopped onions, green chillies and coriander leaves. Mix well. Add a drop of oil in each hole of the paniyaram stone and pour the batter in it. Cook till crisp and then turn and cook on other side as well.

Serve hot with chutney/sambar of your choice.
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Sweet ragi diamond cuts


1 cup ragi flour
1/2 cup maida/all purpose flour
Pinch of salt
1 cup sugar
Oil to fry

Make a soft dough of ragi, all purpose flour,salt and water. Roll into medium thickness chapatis and cut them into small squares or diamond shapes. Deep fry them in hot oil till crisp and done..Dont let it turn black, else it will be bitter.

Heat sugar with little water till it becomes frothy and thick. Add a little bit of ghee and then fried pieces. Mix well and transfer into a greased plate and seperate the pieces using a fork or spoon.

Cool and store in an airtight container.
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Stuffed idli roast

Recipe source: Madhuram from Eggless cooking


Idli batter
Potato sabzi

Potato sabzi is boiled and cubed potatoes roasted with turmeric, red chilli powder, salt and tempered with mustard seeds and bengalgram dal. Can add some chopped coriander leaves too for taste. Pour idli batter to half the idli plates. Put a little bit of sabzi and pour little more batter to cover it. Steam it like regular idlis. Cool and cut into four pieces. Roast them with little oil.

Serve hot with chutney/sambar.
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Whole moong idli


2 1/2 cups boiled rice
1/2 cup raw rice
1 cup blackgram dal
Fistful of poha
1 cup whole moong (payaru)
Salt to taste
Bit of ginger paste
Green chillies as per taste

Soak the rice,poha and blackgram dal seperately for 4-5 hours. Grind to smooth batter, add salt and ferment overnight. Also soak the moong overnight.

Grind the moong with ginger and green chillies next day. Add it to the idli batter and mix well. Pour into idli plates and steam for 8-10 minutes. Check by piercing a knife. If it comes out clean, it is cooked or else cook for few more minutes.

Serve with chutney/sambar.

Sending over this healthy breakfast idea to Divya for her "Show me your breakfast " event

My entry for WYF: Cook book event. Udipi cuisine by U.B. Rajalakshmi .Click on the pic or book name for the review

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Aloo cheese rice


2 boiled and chopped potatoes
1/2 cup grated cheese
2 tsp oil
1 tsp cumin seeds
1 small onion chopped
1/2 tsp turmeric powder
1 tsp vangi bhath powder
2 cups cooked rice
Salt to taste
Finely chopped coriander leaves

Heat oil, add cumin seeds. When it splutters, add the onions and fry for 2-3 minutes. Add potatoes, turmeric powder, vangi bhath powder and salt. Mix well and add cooked rice. Slowly coat the rice with the masala without breaking it.

Cook for 2-3 minutes and add coriander leaves and cheese. Mix well. Garnish with more cheese.

Serve with raita of your choice.

Sending it over to Nags for her MM:Ravishing rice recipes event started by Meeta
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South Indian Marriage thali

Variety of foods are served during South Indian marriages that are spread over 3-5 days. Food is served traditionally on a banana leaf. The typical menu of the muhurtham lunch for Tamil Brahmin community include (click on the link for the recipe)

Rice, ghee, cooked tur dal (paruppu),

Paruppu kuzhambu or Arachi vitta sambar (with assorted vegetables like pumpkin, brinjal, carrot etc),

Beans paruppu usli,

One more vegetable(cabbage stir fry with coconut or potato roast without onions),

Kosumalli (moong dal or cucumber),

Vadai (plain paruppu vadai or thayir vadai),

Kootu or aviyal,


Appalam (papad),





One payasam variety(carrot or pal payasam),

Savoury (kara sev),

Ladoo or janghri.

Possible that some item may have been missed out..The picture below has some of the items that are served..

Sending it over to notyet100 for her Shadi ki thali event
and to Shanthi's State Specials event.

WYF: Quick Meal event roundup

Thanks a lot to all for participating in the event with your quick recipes..It surely would be a keeper for all those short of time to cook elaborate meals

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Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at