Bajra dosa


3 cups broken bajra/pearl millet/kambu
1 cup blackgram dal (urad dal)
Salt to taste
1 tsp fenugreek seeds

Soak the broken bajra in warm water for an hour. Soak the blackgram dal and fenugreek seeds seperately for 1/2 hour. Grind the dal first till smooth paste and then add the soaked bajra. Grind for a few minutes. Add salt and mix well. Ferment for 6-8 hours.

Heat the tava and pour a ladle full of batter..Spread it to make a dosa and add some oil in the corners. Cook till slightly brown and turn. Cook on other side also and serve hot with chutney/sambar of your choice.

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Paneer potato balls


1 cup crumbled paneer
1 medium sized potato boiled and mashed
2 slices of bread
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 small onion chopped finely
1 tbsp tomato sauce
Finely chopped coriander leaves
Bread crumbs
Oil to fry

Dip the bread slice in little water and squeeze out water completely. Mix it with other ingredients except oil and bread crumbs to make a dough. Make medium sized balls of it. Roll it into bread crumbs.

Drop few drops of oil in hot paniyaram pan and put these balls. Turn and cook till golden brown.

Serve hot with tomato sauce.

* If you are not calorie conscious deep fry these balls for more taste
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Semiya / Vermicelli pulav


1 cup roasted vermicelli
4 cups water
3 tsp oil
1 tsp jeera
1 big onion chopped lengthwise
2 small carrots chopped lengthwise
4-5 beans chopped lengthwise
1/2 cup peas
2 cloves
1 bay leaf
Small piece of cinnamon
1/2 tsp turmeric powder
2 green chillies
1 tsp pulav masala or garam masala
Salt to taste
Finely chopped coriander leaves
Roasted cashews and raisins

Heat water till boiling point and add the roasted vermicelli. When the vermicelli is cooked, add a tsp of oil, mix well and drain out the excess water. Allow it to cool for a few minutes and seperate using a fork.

Heat oil, add cumin seeds, cloves, bay leaf and cinnamon. Fry for a minute and add the green chillies and chopped onions. After 2 mins, add the beans, carrot and peas and about 1/2 cup of water. Cook till dry and add turmeric powder, pulav masala and salt. If you need more spice, then add red chilli powder at this stage.
Add cooked vermicelli and mix well. Garnish with coriander leaves, roasted cashews and raisins.

Serve with raita of your choice

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Palak corn stuffed bread cutlet


6 bread slices (I used brown bread)
2 boiled and mashed potatoes
Salt to taste
1 tsp red chilli powder
1/2 tsp chaat masala powder
1/2 tsp garam masala powder
1/4 cup chopped and cooked spinach
1/4 cup cooked sweet corn
Pepper to taste
Bread crumbs

Mix corn, spinach, pepper and salt as per taste.

Dip the bread slices in water and remove immediately. Squeeze all the water and add mashed potatoes, a bit of salt, red chilli powder, garam masala powder and chaat masala to it. Mix well. Make balls of it. Flatten them and place little corn spinach filling in the center and cover well to make a ball. Shape them into rounds or heart shapes. Dust them lightly with bread crumbs. Repeat for the rest.

It can be either deep fried in hot oil or cooked on tava with little oil till crispy on both sides. Serve hot with sauce or sweet tamarind chutney.
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Moong-channa dal halwa


1 cup greengram dal (soaked for 2 hours)
1 cup bengalgram dal (soaked for 2 hours)
1/4 cup ghee
1 1/2 cups of sugar (moderate sweetness-adjust according to tastes)
1/4 tsp cardamom powder
Roasted nuts and raisins

Grind both the dals together to a smooth paste with little milk. In a vessel put the sugar and add water just enough for the sugar to soak. Heat it to get a sticky consistency. Add in the dal paste and mix well without lumps. Keep stirring and add the ghee little by little. Finally when the halwa starts leaving the sides, add the cardamom powder, nuts, raisins and mix well. Transfer to a greased plate. It can also be cut into pieces before serving.
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Eggless Pista flavoured biscuits


1 cup all purpose flour/maida
1/2 cup vanaspati/shortening
3/4 cup sugar powdered
1 tsp pista essence
2 tbsp unsalted pista cut into small pieces

Sieve the sugar and flour together to remove any lumps. Add the essence, pista and mix well. Add the vanaspati little by little and keep mixing till you get a dough. Make small balls of it and flatten them a bit.

Preheat oven to 180 deg. Arrange the flattened balls leaving some gap between each biscuit. Bake in convention mode for 8 mins. Cool for 10 minutes before storing in an air tight container.

* You can even add a bit of green food colour if you wish to..

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Broken corn paniyaram

When you grind batter with broken corn and blackgram dal, you can make idlis, dosa and paniyarams with the same batter.


1 small onion chopped
Finely chopped coriander leaves
1/2 tsp ginger paste
Few curry leaves
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
1 tsp chopped green chillies (optional)

Heat 1 tsp oil and add mustard seeds, blackgram dal and bengalgram dal. When it splutters, add the curry leaves and add it to the batter. Add coriander leaves, chopped onions, green chillies and ginger paste to the batter and mix well.

Heat the paniyaram pan and add a few drops of oil in each hole. Pour a spoon ful of batter in each hole and cook on medium flame till golden brown on one side. Slowly turn and cook on other side as well. If you want the paniyarams to be more crispy, add a few more drops of oil.

Serve hot with chutney/sambar of your choice.

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Sprouted Horsegram paratha


For stuffing :
1 cup sprouted and cooked horsegram
1 small onion chopped finely
Salt to taste
1/4 tsp red chilli powder
1/2 tsp garam masala powder
Bit of ajwain powder
Finely chopped coriander leaves

For dough :
2 cups wheat flour
Salt to taste

Oil /Ghee as required

Make a soft dough of wheat flour, salt and water and keep covered with wet cloth for 1/2 hour. Divide into medium sized balls.

Slightly mash the cooked sprouted horsegram and add onions, salt, red chilli powder, ajwain powder, garam masala powder and coriander leaves. Mix well and make small balls of it.

Dust the balls of dough with flour and roll into thick roti. Place the stuffing ball in the center and cover it from all sides with the dough. Dust again slightly with flour and roll into thick parathas without the stuffing coming out. Cook on hot tava with few drops of oil/ghee till brown spots appear on both sides.

Serve hot with curds and pickle.

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Iyengar bakery style toast


6 bread slices
1/2 cup chopped cabbage
1/2 cup grated carrot
1/2 cup chopped onions
Salt to taste
1/2 tsp Red chilli powder
1/4 cup chopped capsicum
1/2 tsp Lemon juice
4 tbsp tomato sauce
Finely chopped coriander leaves
2 tsp oil
Butter as reqd for bread

Heat oil and add chopped onions. When it turns pinkish add chopped cabbage, capsicum and carrot and cook till soft. Add salt, red chilli powder and 2 tbsp tomato sauce. Mix well and add coriander leaves. Finally mix in some lemon juice.

Toast the bread slices with little butter and apply little tomato sauce. Spread a generous filling of the vegetable mix on the bread and cover it with another slice. Press slightly and serve.

* Instead of toasting the bread slice you can even grill the sandwich after filling the vegetable mixture
* You can fry some tomato pieces along with the onions instead of using tomato sauce.
* You can even add any other vegetable like potato, beans to make it more nutritious
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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