Banana Berry Boats

When I was eating my strawberries in ABS Toast in today's breakfast, I already had plan to make a nice presentation for the little ones by using multi fruits. I have used Banana, Strawberries, Blue Berries and served in this cute little boat like containers. My little one (Anvi, she loves fruits) she ate all of it with no effort for me. But for my son ( Abhi) when I explained everything in this breakfast starts with a letter B,  I had to answer all his inquisitive questions about Boats ( he paid attention to later part, than the former part in this name ;-), these Boysss...), but glad he finished all his fruits. I think caramelized banana did the trick, for his sweet tooth.

Here is the recipe, try it for your little ones!

Banana - 1
Strawberries - 5
Blue Berries - 1/3 cup
Raw Sugar - 1 tsp
Grated Coconut - 1 tsp
Honey - 1 tbsp
1.Cut the Banana into small rounds (or 1 in thick slices horizontally)
2. Heat the Nonstick pan, and place these on the pan
3. Turn them over to other side after 1 min and let them brown on both sides.
4. You can start seeing the juices come out ( caramelizing) and then sprinkle the sugar on top.
5. Switch off the stove, and let it cool.
6. Place one spoon of Bananas in the container
7. Layer it with Strawberry ( cut them into thin slices)
8. Top it one more spoon of bananas and blue berries on top.
9. Pour 1 tbsp of Honey on top of the fruit and sprinkle some grated coconut.
10. Yum! for Little One! Banana Berry Boats are ready.

Though I hear so many recipes with  Banana, Banana Bread, Banana Muffin etc, some how I preferred banana eating raw as it is. This is the first time I have ever cooked banana and it tasted good. If You don't like cooked banana (like me) , then simply add the fresh banana slices in this recipe.

Take care until next time

Kodiguddu Pulusu ~ Boiled Egg Stew

When I don't have any vegetables at hand this is the first recipe that comes to my mind. As I will never run out of Onions in my pantry and my fridge is always loaded with Eggs, this recipe can happen with no doubt in my kitchen. This is so simple to make and can be made as a special dish on the menu. In this recipe, Onions are cooked with Tamarind Paste and simmered with spices, finally boiled eggs will take a bath in that gravy covered with all the spices and a final sweet touch with jaggery will make it complete. This tastes wonderful when served with white rice or jeera rice Here is the recipe, Njoy!

Check out here on How to get Soft Boiled Eggs...!

Boiled Eggs -  4
Onion - 1 large ( or 1 cup chopped onions)
Tamarind - 1 Tbsp
Turmeric Powder - 1/2 tsp
Salt - 1 tsp
Red chili powder - 1/2 tsp
Jaggery - 1 Tbsp
Oil - 1 Tbsp
Cinnamon - 1 inch stick
Clove - 2
Cumin Seeds - 1 tsp
Water - 1/2 cup

Preparatory Steps:

  • Take Tamarind in a medium bowl along with 2 Tbsp water and microwave it for 1 min. Let it cool and squeeze tamarind to get the tamarind paste and remove the pulp. 


  1. Heat Oil in the non-stick kadai. Add cumin seeds, cardamom, and clove. As they start spluttering add finely chopped onions. Add 1/2 tsp turmeric powder and 1/2 tsp salt. Let the onions saute for 2 min. 
  2. Add Tamarind paste to pot, mix it well onions. Add remaining salt and red chili powder, mix it in and add some water to make it like stew. Close the lid and simmer for 5 to 6 min. 
  3. Remove the lid and add jaggery to kadai. Let it simmer for 2 min until all the jaggery is melts in. 
  4. Make slight slits to Boiled Eggs and add them to the stew in Kadai. Close the lid and simmer for another 5 min, so that all the spices will sink into Boiled Eggs. After 5 min, remove the lid, taste and adjust all the seasonings and finally add some cilantro and switch off the stove.

Serve immediately with White Rice or Jeera Rice to get the best flavor out of it. 

Will be back with another great recipe,
until then take care

Instant Sambar for Idli / Dosa ( Step - by - Step)

When ever we order Idli or Dosa at Hotel it comes with wide variety of Chutney, Podi and Sambar. I think that's what makes it acquire special taste for the Breakfast at Hotel. At Home I make Chutney when ever I make Idli or Dosa just to get the Restaurant Touch, but I have never made sambar as it is time consuming and i won't have that much energy in the morning. So recently I have come across this recipe, to make sambar instantly, it takes only around 15 minutes to make it with very less ingredients. Since then Idli and Dosa found great companion at my home, bringing the same restaurant taste to our South Indian Breakfast Plate. Here is the recipe, Njoy!
Instant Sambar
Red Chili - 2
Onion -1/2 medium
Tomato - 1
Putnala Pappu  ( Roasted Chana Dal) -   2 Tbsp ( or 1/4 cup)
Tamarind - 1 Tbsp
Jaggery - 1 Tbsp ( or Brown Sugar)
Turmeric Powder - 1/2 tsp
Sambar Powder - 1 tsp
salt - 1 tsp
Coriander Leaves - 1 Tbsp ( Chopped)
Water -1  Cup
Oil - 1 Tbsp

Tempering ( Taalimpu):
Ghee -  1 Tbsp
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - 5

Preparatory Steps:
  • Grind Roasted Chana Dal into fine powder and add to 1/2 cup of water and keep it aside.
  • Add  1/3 cup of water to Tamarind and heat in microwave safe bowl for 1 min. Let it cool and mash the tamarind making it tamarind paste ( remove the tamarind pulp)
  1. Add 1 Tbsp Oil in the Non stick pot. Once the oil is hot, add red chili and finely sliced onions to the pan. Let the onions saute for 2 min. Now add Chopped Tomato to pot, mix it well and close the lid and let it simmer for 3 min. 
  2. Remove the lid, now everything is mixed together, add Tamarind paste to the Pot. Mix it well with Onion Tomato mixture. Add salt, turmeric powder and sambar powder and mix well. close the lid and simmer for 5 min. Now add Chana Dal Powder mixed in with water to the pot. Add Jaggery and close the lid and simmer for 3 min. 
  3. Now to make tempering (taalimpu), Heat non-stick pan and add Ghee to it. Once the Ghee is hot, add Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds. Once Mustard Seeds start spluttering add Curry Leaves that makes the tempering complete. Now add this Tempering to Sambar, finally garnish with some Coriander Leaves or Cilantro. 
Dig in your Idli or Serve Dosa with this Instant Sweet and Spicy Sambar to give that restaurant touch. 

Ingredients to Make Instant Sambar

Onion and Tomato Mixture simmering in Pot.

Add Tamarind Paste.

Add salt, turmeric, sambar powder to pot and mix it well.

Add Roasted Chana Dal powder mixed in with water to the Pot, along with Jaggery.

Finally Add Taalimpu to Sambar.

Finally taste and adjust salt and seasonings, and garnish with Cilantro.

Serve immediately along with Idli or Dosa.

  • Serve immediately once this is prepared. After some time it will become thick, you can store it in Fridge up to 2 to 3 days. But when you are serving again add some water to it and microwave it to get back it's consistency. 
  • The color and taste of this dish depends upon the Tomatoes you are using. Use Cluster and Juicy Tomatoes for this recipe.

will be back with another quick recipe,
until then take care

Instant Soft Tomato Rava Dosa

By looking at the title you must be thinking what in the opposite World am I in? Cause, usually Rava Dosa is made Crispy and with Onions. There is a story behind this innovation. One day, when my son woke up, I have asked him, what he would like to eat?, as if I am prepared with every possible breakfast. Instantly he said, he wants Dosa, with excitement. But I am not ready with Dosa Batter. Then this Instant Rava Dosa was rescue recipe to me, to make it kid friendly (I made it soft) and to sneak in some vegetables, I have altered the basic Rava Dosa recipe. That's how this Soft Tomato Rava Dosa was created.

Soft Tomato Rava Dosa
Soft Tomato Rava Dosa
Unlike the basic Rava Dosa this is not crispy, so it will be soft for your little ones taste buds. Here is the recipe for you and  it will be handy when your kid instantly wants Dosa. :-)

Suji Rava - 1 cup
Rice Flour - 1/2 cup
All Purpose Flour / Maida - 1/2 cup
salt - 1 tsp
Tomato - 1 medium
Yogurt/Curd - 1/2 cup ( adjust accordingly)

How to make it:
1. Grind the Tomato in mixie or magic bullet and set aside
2. Mix the Suji Rava, with Rice Flour and Miada Flour along with Yogurt or Curd.
3. Add salt and mix the tomato juice into mixture.
4. Add water accordingly to make it like very thin batter. Leave it for 30 minutes for more fermentation.
5.  Heat the Griddle and pour some batter on and let it spread quickly.
6. Once it is cooked well roll it and serve with ketchup or some ghee and sugar or some veg curry.

Dosa Served with Green Bean Curry

1. To make it less spicy, I have not used green chilies or cumin seeds, if your little one can handle spice, then you can add these to the batter.
2. This mixture is little thick than normal dosa, so you have pour and let it spread quickly and cook slowly.
3. It takes little longer time to get cook compare to normal dosa.
4. The tangy tomato and Yogurt are the secret ingredients and aids in quick fermentation.

Take care until next time