Aug 3, 2015 No comments:

Tawa Pulao ~ Shortcut Version ~ few minute wonders

This recipe is not a detail Tawa Pulao recipe, I have taken several shortcuts today to make this Pualo in jiffy to convert left over rice to magical lunch box dish. Ideally you have to use Potato and Cauliflower vegetables in Tawa Pulao, but today I have used the vegetables that are very fast to cut and cook, these add lot of crunch too, making the Pulao special and colorful. Hope this quick recipe will be handy for you in those rush time mornings. Here is the recipe, Njoy!

Tawa Pulao - Shortcut Version

Left Over Cooked Rice - 1 cup
Bell Peppper - 1/2 medium
Brown Mushrooms - 5
Frozen Mixed Ved - 1/2 cup
Onion - 2 Tbsp ( chopped)
Oil - 1 Tbsp
salt - 1/2 tsp
Red Chili Powder - 1/4 tsp
PavBaji Masala - 1/2 tsp

*yields - 1 serving

Preparatory Steps:
  • Thaw frozen mixed veg in the microwave for 1 min, keep it aside.
  • Remove the membrane, seeds from inside and chop Bell Pepper into cubes.
  • Remove the stem from Mushrooms and chop into slices vertically. 
  1. Heat non-stick pan on medium heat and add Bell Pepper and Mushroom slices. Dry roast them for 2 min until they are tender and steamed. 
  2. Add Oil to the pan now, and add chopped Onion. Saute onions until the raw smell goes away and add salt and red chili powder to the veggies in the pan. 
  3. Now add thawed mixed veg to the pan and mix with veggies in the pan and saute them for 2 min. 
  4. Add the left over rice to the pan and combine rice well with veggies. 
  5. Add PavBaji Masala and stir everything together until the Masala is coated rice and veggies evenly. 
  6. Taste and adjust any salt and seasonings as needed. Tawa Pualo is ready!
  7. Switch off the stove and transfer to lunch box and let it cool for couple of minutes before closing the lid. 

Pack some Yogurt and a love note along with this Tawa Pualo, to cool of those spices and show off your love to your Hubby. :-)

Always clean the mushrooms with wet towel, instead of keeping them under water. Watering the mushrooms will make them mushy in the dish.

will be back with another shortcut version recipe,
Happy Cooking until then!

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Jul 29, 2015 No comments:

Pidata Kinda Pappu ~ Munta Masala ~ Puffed Rice Lentils Chaat

Pidatha Kinda Pappu literally means in English 'Lentils beaten up in Coconut Shell! ' :-)  This is a popular Andhra version of Chat variety that is mostly seen at Street Food Carts. This is also known as Munta Masala, as in some areas the same recipe can be made in Munta ( Clay Pot) instead of in Coconut Shell. We used to die for this type of Street Foods when we are growing up. Palli Batani, Mokka Jonna Pottu (Roasted Corn), Batani Masala ( Ragada Chat) are some more names that are floating in mind. There is no bliss than sipping your hot coffee or masala chai after having this spicy, tangy, namkeen chapt pata snack on the monsoon evening. Oh those memories...! Got Inspired? Here is the easy peasy recipe of Pidata Kinda Pappu, make some Now and Njoy! :-)

Puffed Rice / Maramaralu - 1 cup
Roasted Gram Dal / Veyinchina Sanaga Pappu- 1 Tbsp
Roasted Peanuts / Veru Sanaga Pappu - 1 Tbsp
Red Onion - 1 Tbsp ( chopped)
Tomato - 2 Tbsp ( chopped)
Salt - 1 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Lime Juice - 1Tbsp
Green Chili - 1 (Optional)
Sev - 1 Tbsp
Fried Onion Rings ( Funyuns) - 5
Cilantro - 1 Tbsp ( for garnish)

*yields: 2 servings

Preparatory Steps:
In a medium pan saute peanuts and slightly dry roast them for 2 min on medium heat.

  1. Take a wide bowl, add Puffed Rice, Roasted Peanuts and Roasted Gram Dal. Mix them well.
  2. Now add Salt, Red Chili Powder and Coriander Powder to the mixture gently mix with lentils with your hand to coat lentils with spices properly.
  3. Now add chopped onion, tomato and mix gently. Juices from tomato makes the mixture little wet.
  4. Now add Lime juice to the mixture and fold the mixture from up side down gently. 
  5. Finally add some sev or Funyuns rings to the mixture.
  6. Transfer this mixture in serving bowls and top with some more sev or onion rings, Garnish with some cilantro. 

Now the yummy, healthy and  colorful looking Chaat Snack is ready! If you excuse me now, my coffee is calling me to have it along with this Zakas Chaat!

Check out the video here on how make this easy chaat item:

Actually I have created this recipe for a contest to 'Make a Chat or Snack using Lay's Brand'. So I have picked Funyuns ( snack by Frito Lays) and altered the original recipe to replace SEV with FunYuns. This change made the recipe super hit in my family that I have to buy FunYuns sometimes just to make this recipe these days! :-)

Happy Cooking until we meet here again!

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Jul 15, 2015 2 comments:

Avocado Roasted Veggie Open Toast

Today I am bringing simple breakfast Open Toast recipe with Avocado and Grilled Veggie Combination. This feels so fresh, fills you up, and energizes your morning. Usually Egg and Bread makes most of my breakfast, but sometimes there won't be eggs at hand, then I am clue less what breakfast to make. In those times, this is the rescue recipe, Avocado fills the Protein and healthy fats in my breakfast while replacing the Egg.  Serve with 1 cup of  freshly squeezed Orange Juice, to make it wholesome breakfast. Here is the simple recipe, njoy!

Bread - 4 slices ( multi grain)
Avocado - 1
Carrot - 1/2 medium
Bell Pepper - 1/2 medium
Cilantro - 1 Tbsp ( chopped)
Lime Juice - 1/2 tsp
salt - 1 tsp
black pepper - 1/2 tsp
Olive Oil - 1 tsp

serves: 4 people

Preparatory Steps:

  1. Peel Carrot and remove stem & seeds from bell pepper. Wash the veggies and cut them into long strips. 
  2. Add 1/2 tsp olive oil to the pan or to the grill. Add the veggies to the pan and stir fry on high for 2 min until veggies gets tender and slightly roasted on sides. Now Sprinkle half of salt and black pepper and switch off the stove.
  3. Peel Avocado and cut it into cubes, add to small bowl. Add lime juice, remaining salt and black pepper and mix it well until Avocado gets mashed and becomes like spread. Add 1/2 tsp olive oil and 1 Tbsp of cilantro and give another stir set aside.
  4. Toast the bread in Regular Bread Toaster or in the Pan you used to roast veggies. Remove the Edges and cut into half length wise.

Now it's time to arrange everything together!


  1. Place the bread slices on the serving plate and spread one spoon of Avocado Paste on the Bread Slice. Now arrange Roasted/Grilled Carrot and Bell peppers carefully on top. Garnish with one Cilantro String.  
  2. Repeat the process for all the bread slices. Serve Fresh immediately and indulge into deliciousness. 

I am warning you, to have another Avocado ready, because you will be making another batch for sure! :-)

Take a close peek! Nom Nom!

That's all for today, Will be back with another simple recipe!
Take Care until Then

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Jun 25, 2015 6 comments:

Eggless Banana Loaf Cake with Wheat Flour ( No Egg & No Butter)

Though I am not super fan of Banana Breads in the beginning, somehow I have gotten into Baking Banana Recipes, since then there is no turning back! So far I have made Banana Chocolate Chip Bread, Dark Chocolate Banana Bread, Banana Nut Spice Bread. With these recipes at hand one can put good use to all those ripe bananas that no one wants to eat in your family. Today tried this Eggless Banana Loaf Cake Recipe, surprisingly it was super moist and came in cake like texture. I have taken this to colleagues at work, it was 'gone in 60 secs', literally! I have adapted this recipe from Veg Recipes of India and adjust the ingredients cut the quantity into half. When ever you have ripe bananas you know what to make it with! The fact that I like about this recipe is it is Eggless, made with Wheat Flour and the recipe is simpler compared to  any other Banana Bread recipes. Here is my version of the recipe, Njoy!

Take a Close Peak!

Recipe Source: Veg Recipes of India

Riped Medium Bananas - 2
Cane Sugar - 1/2 cup
Vegetable Oil - 1/3 cup
Vanilla Extract - 1/2 tsp

Whole Wheat Flour - 3/4 cup
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Kosher Salt - 1/4 tsp

Chopped Walnuts - 1 Tbsp
Chocolate Chip - 1 Tbsp

Preparatory Steps:

  • Pre-Heat Oven to 350 F  / 180 C.
  • Peel bananas, add them to a bowl and mash them with fork until it becomes like paste. 
  • Brush Bread Loaf Pan or Cake Pan all sides with olive oil. ( I have used my Bread Loaf Pan)


  1. Take a Medium bowl and add mashed bananas. Add Sugar, Oil, Vanilla Extract and mix very well until everything is combined. 
  2. Mix all the dry Ingredients Wheat Flour, baking soda, baking powder and salt. Combine everything then sieve it in a medium bowl. 
  3. Add  Dry Ingredients to the Wet mixture and fold it from bottom until everything is combined. 
  4. Add Chopped Walnuts and Chocolate Chip ( if using) to the batter and fold.
  5. Transfer the batter to prepared bread pan. 
  6. Bake it in the oven for 50 to 55 minutes or until tooth pick inserted in the cake comes out clean.
  7. Take it out of the oven and cool it on cooling rack for 5 to 10 min. 
  8. Cut into pieces and serve warm with Coffee or Chai. 


  • If you notice the top of the cake is browning, cover the top with aluminum foil to avoid the browning.
  • You can easily double these ingredients to get the big bread or loaf.
  • This recipe yields 4 to 6 servings, this cake is all finished in one shot. 
  • Stores fresh for 2 to 3 days, in the refrigerator. But mine is done in less than an hour. :-)

Super Moist like Cake
Some more Related Recipes:

Will be back with another great recipe!
Take Care until then!

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Jun 15, 2015 1 comment:

Cabbage Tomato Chutney

I have been going crazy with Cabbage these days, trying all sort of varities with it. Usually I chop the cabbage in variety sizes ( some in small pieces and some as long strings ) and store in the fridge so that it is handy to pop cabbage into any dish or make any dish with it quickly. Today I am pairing Cabbage with Tomato in this Chutney, that makes it little colorful and super tangy and tasty than routine Cabbage Chutney. It goes well with White Rice or i love this esp with Soft Dosa or Crispy Vada.. Here is the recipe, Njoy!

Cabbage - 1 cup ( chopped)
Tomato - 1 (medium)
Green Chili - 3
Garlic Cloves - 3
Tamarind - 1 Tbsp
Cumin Seeds - 1 tsp
Oil - 1 tsp

Tempering (Optional):
Oil - 1 Tbsp
Red Chili - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Mustard Seeds - 1 tsp
Turmeric powder - 1 pinch
Curry Leaves - 5


  1. First heat the non-stick pan, add 1 tsp of oil. Add Cumin Seeds, Green Chili, Garlic Cloves and sauté for 1 min. Add Chopped Cabbage sauté for 3 min. Add Chopped Tomato and Tamarind and sauté for another 3 min. Once the cabbage becomes soft combined with tomato, switch off the stove. Let this mixture cool completely. 
  2. Once it is cool, grind everything together in the small mixie jar along with salt into fine paste (taste and adjust salt accordingly while grinding)
  3. Transfer this to serving bowl. Add Tempering on top. 

Heat 1 Tbsp of Oil in the non-stick pan, add red chili, followed by Chana Dal, Urad Dal, Mustard Seeds. Once Lentils are browned and mustards starts sputtering add Curry Leaves and Turmeric Powder and switch off the stove.

will be back with another variety chutney
take care until then!

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