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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Jun 9, 2015 3 comments:

Thai Style Veg and Tofu Stir-Fry ( with Red Curry Paste)

When ever we have to go out to eat where to go is always dilemna! Vj always wants Italian, I always pick Mexican, but we both agree on Thai as it is spicy carb food and satiates our Indian taste buds and tummy.  These days when Kids are here and growing up, we end up mostly in their favorite fast-food places, where I can't even find any veggie items on the menu. So Mostly we let kids eat there and come home and I quickly whip up these Spicy Thai Style veggies and serve along with some hot white rice that makes Friday Dinner super satisfying, and a movie after that until late night with hubby, Life is Good! Here is the recipe, Njoy!


Tofu Cubes - 1/2 cup
Carrot  - 1/2 cup ( cut them in length wise to get like match sticks)
Red Bell Pepper - 1/2 ( cut them in long thin slices)
Beans - 1/3 cup ( Chop them diagonally to match the site of other veggies)
Broccoli - 1/2 cup (chop them into small florets)
Baby Corn - 1/2 cup ( slice them diagonally)
Green Chili - 2
Oil - 1 Tbsp
Thai Basil Leaves - 5
Spring Onions - for garnish ( optional)

Stir-Fry Sauce:
Thai Red Curry Paste - 2 Tbsp 
Soy Sauce - 1 tsp
Vinegar - 1 tsp
Sugar - 1 tsp
Water - 2 Tbsp

Preparatory Steps:
  • Take 1 tsp of oil in non-stick pan and sautee tofu cubes until all sides are slightly roasted; that makes the tofu little firm outside as well helps in retaining it's shape.
  • Take 1 cup of water and boil the water. add carrot and beans to this boiling water and cook for 3 to 5 min, until the vegetables becomes slightly tender. Take the water pot off the stove and then add Broccoli at the end. leave there for 2 min. Drain the water and keep the vegetables aside.
  • Heat the non-stick pan and sauté Bell Pepper and Baby Corn slices for 2 min. 

  1. First heat the non-stick pan and add 1 Tbsp oil. Once the oil is hot, add soy sauce, vinegar to it. mix it well. now add Thai Red Curry Paste to the pan. Add water so that it will get sauce consistency. Add sugar to it and taste and adjust any seasonings as needed.
  2. Now add the semi cooked vegetables Carrot, Beans, Broccoli, Red Bell Pepper, Baby Corn and coat them well with the sauce. Add Tofu cubes and stir fry it on high gently with out the Tofu breaking and vegetables mushed up. 
  3. Add fresh Thai Basil leaves on top and switch off the stove and transfer to serving bowl and garnish with chopped spring onion. 
  4. Serve hot with White Jasmine Rice or Sticky Rice.

Will be back with another international recipe
take care until then!

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