I: Idada

Aah straight from the heartland of sweet, sour, savory food. Gujarat. 🙂 I am falling in love with the cuisine. Idada is a snack that is very close to Idli batter from Southern India.

This post is a part of Blogging Marathon. For the first week of BM#32 [2nd – 7th Sep], I am going Regional.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32.

You shall need: {Serves about 4 people for snacks}

2 cup… Urad dal

1 cup… Tuvar dal

1 cup… Rice

a pinch of soda bi carb

4-5 green chillies

2 inch piece of ginger


2-3 tbsp … oil plus more for greasing the trays

Steamer and trays

2 tbsp… Sesame seeds

Red chilly powder


  • Wash and soak the lentils and rice overnight or 8 hours atleast.
  • Grind them with chillies and ginger to a fine paste.
  • Add bi carb and salt.
  • Let this mixture stand for 4-5 hours and ferment.
  • Grease the thali in which you shall steam the Idada, fill it with about 1/3 with the mixture.
  • Sprinkle some sesame seeds and red chilly powder on top and let it cook for 12-15 min or until it is done.
  • Once cooked well, cut in shapes of your choice.
  • In a non stick pan, pour a tbsp of oil, sesame seeds and red chilly powder. Put a few pieces at a time and reduce the heat to low. The idada shall begin to form a nice crust, toss it again and serve with side of your choice. Traditionally, it is served with sesame oil.
Pic: Monika Manchanda
Pic: Monika Manchanda



Herbed Potato and cheese Monkey bread

Manjula from Desi Fiesta challenged us to make breads for last months home bakers challenge. She had a version of sweet pull apart bread but since the family loved savory breads, I had to make some changes. 🙂

So what is this monkey bread? It is a bread that one eats like a monkey eats fruits from the trees.

You shall need:

For the dough-

3 cup… All purpose flour [plus some more for dusting]

1 tbsp… Salt

2 tbsp… Fresh yeast  [or 1 tbsp dry active]

2 tbsp… Butter

1.5 cup… Water

For the filling:

3 … boiled potatoes

1 cup… Cheese [I used mozzarella]

Salt and pepper to taste

1/2 tbsp.. Chilly flakes

2 tsp.. Oregano

2 tbsp… Fresh corriander

Some bread crumbs to sprinkle on top


  • Knead the dough like this.
  • Keep it on a big bowl and cover with a wet kitchen towel.
  • Let it rise for 1.5 hrs.
  • Punch it down and make ping pong ball size dough balls out of it.
  • Mix all the ingredients for the filling.
  • Flatter the dough ball and add a small amount of the filling to it.
  • Cover the filling with the dough and seal it well.
  • In a greased bread pan/rectangle pan/bundt pan/cake pan, arrange it properly.
  • Repeat for all the dough balls.
  • If there is extra filling, put it in between the dough balls.
  • Let it rise again for 30 min.
  • Bake in a pre heated oven at 180C for 20-25 min.
  • When 15 min are gone by in the baking cycle, brush with an egg wash and sprinkle bread crumbs on top.
  • For the last 5 – 7 min, bake on both the rods on. This shall give the top a nice color.
  • Serve with love.



Sending this to:

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hosted by Desi Fiesta brain child of Vardhini

Foodabulous hosted by Nivedhanams brain child of Preeti.

Healthy Bite

by Valli hosted at the magic sauce pan

Healthy Diet Logo by Priya hosted by Nivedhanam

Spinach Corn and Lentils Pancakes/Cheela

I was so scared to try the cheela but thinks to the awesome motivation by Monika and Swati I decided to dive in.

I had so much of them when I was a little girl that I didnt touch them at all for atleast 10 years after words. Few days back when I made this, it took me back to mom’s rustic kitchen.

You shall need: [Feeds 2 for breakfast]

1/2 cup… Moong dal

4 tbsp… Rice

1 tsp… Methi Dana


2.. Green Chillies

1 tbsp… Ginger garlic paste

Red chilly powder

1 bunch About a cup of leafs]… Palak/spinach [Washed]

1/4 cup… Corn kernels




  • Soak the lentil, rice and methi seeds overnight.
  • Drain the water and keep them aside.
  • Wash the palak leaves and corn kernels.
  • In a mixer, add the corn, green chillies, ginger-garlic paste, palak and lentils mixture.
  • Grind into a fine paste.
  • Add a couple of tbsp of water is need be.
  • Take it out in a bowl and season.
  • Add more water as we want it be of a slightly pouring consistency [More like dosa batter]
  • On a hot skillet, pour a ladle ful and spread as thin as possible.
  • Now add a few drops of oil
  • Adjust the heat to medium and let it cook.
  • Flip it carefully and cook on the other side too.
  • Serve with chutney of your choice.

palak cheela


Healthy me and healthy us- Priya‘s event hosted by Kalyani

Nupur’s Whats with my cuppa

Breakfast Recipes

Dish it out

event announcement page, hosted by CookCookandCook and Thoushaltcook

Sprouts Salad

My Imagination is running far and beyond these days. I am happy about it but it makes me wonder about so many things that we ignore/hate for no reason. There was a time when I could not chew a raw sprout. YUCK was the first thought. Then I came across this simple fix to help me munch the very essential sprouts. I am in love with this and the pati and I eat about 200gms each every morning on way to work [Yes we have our breakfast in the car]. Inspired by a friend at work 🙂 Thanks Yasha.

You shall need:

  • 200 gms… Sprouts of your choice [I love moong in this salad]
  • 1… Medium size Cucumber [Washed, peeled, de seeded and cubed]
  • 1… Pomegranate’s seeds
  • 1/2 cup… Grapes
  • 1/3 cup… Tomatoes [Chopped] optional. I add it for the pati while I skip it.
  • Kala Namak/rock salt
  • Squirt of 1.5 lemon


  • Put all of it in a bowl
  • Mix mix mix
  • Taste and adjust the seasoning.
  • Serve slightly cold.

sprouts salad


Healthy me and healthy us- Priya‘s event hosted by Kalyani

Nupur’s Whats with my cuppa

My Bowl of Snack

Dish it out

Breakfast Recipes

Spotlight: Summer Fruits


Bajra Jowar Na Muthia

Muthia is a steamed cake of sorts. It can have a lot of variations like bottle gourd, methi, corriander, cabbage and so on. Usually people make it in gram flour but I gave this one a twist and made it with Jowar and bajra flour. What a stunner.

You shall need: [Feeds 2]

1/3 cup… Jowar Flour

1/3 cup… Bajra Flour

1/4 cup… Kakra Gahu na loth or slightly thick wheat flour. the closest substitute shall be Rava.

1.5 cup… Shredded cabbage

Salt to taste

1… green chilly [Finely chopped]

Red Chilly powder

1 tbsp.. Sesame seeds

1 tbsp plus 1/2 tbsp… Oil

2 tbsp… Yogurt

Few tbsp water


  • Put the cabbage in a bowl with some salt and let it stand for 5-10 min.
  • Cabbage shall leave water.
  • Now add the flours and mix them with the cabbage.
  • Add oil, sesame and green chillies.
  • Add the yogurt and mix well.
  • We want to make balls/cylinders out of this dough so keep it relatively thick.
  • Add water if it is too clumpy.
  • Oil a steamer tray and place the dumplings on it.
  • Steam it for 12-15 min.
  • Once done, take them out and let it cool.
  • Cut them in rounds and keep aside.
  • In a pan, heat some oil and add red chilly powder and sesame seeds.
  • Toss the muthia in the pan and let it get crisp on a low flame.
  • Serve as a side or with tea.

I have served it with Brown rice with spicy Broccoli. Recipe coming up soon 🙂



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Healthy me and healthy us- Priya‘s event hosted by Kalyani

Nupur’s Whats with my cuppa

My Bowl of Snack

Dish it out

Breakfast Recipes

Left over Khichdi Muffins

I somehow can never make “LESS” khichdi 😦 There is forever a box of that in the fridge. To give it a twist I decided to make this muffin. Low on oil/butter and packed with veggies. This post is a part of Blogging marathon 29 where theme for the week 1 is cooling with colors. Today the color is YELLOW

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29

You shall need [Makes about 12 muffins]

1.5 cup… Left over khichdi [Take out the whole spices and red chillies if any]

1/3 cup… Diced Paneer

1 cup… Shredded/diced veggies of your choice

1 tbsp…Oregano

1/5 tsp… Baking powder

1/2 cup.. . Rawa/semolina

3-4 tbsp… Olive oil

Some tbs milk

Butter to line the muffin/mould

Salt and pepper to season


  • Super simple, dunk everything in a bowl.
  • Mix mix mix.
  • We want a reasonably chunky consistency.
  • But make sure all ingredients are mixed well, we dont want dry rava hanging around somewhere.
  • Pre heat oven to 180C and bake it for  2o min on lower rod and last 7-8 min on top as well.
  • Serve warm with chai 🙂

khichdi muffin


Tacu Tacu

This Peruvian delight is a catch I tell you. These are basically rice and lentil cakes. Did I hear leaft overs, yes left overs can be very well used for this one. 🙂

This recipe is a part of BM#28. Check out other participants here in the Blogging Marathon page.

You shall need: [Makes about 4 medium sized cakes]

1/2 cup… Boiled rice

1/3 cup… Cooked lentil of your choice. [I used whole masoor dal]

1 Small… Onion [chopped finely]

1 tbsp… Oil

Salt and pepper

Few tbsp of rice flour

Oil for shallow frying


  • In a pan, heat oil. Add onion and saute.
  • Now add the lentils and let the water evaporate.
  • Adjust seasoning if needed.
  • Mix this lentil and onion mixture to the rice.
  • Add rice flour a tbsp at a time.
  • We dont want to add too much of it and make it floury.
  • Add only so much that the dal and rice combine well.
  • Now take about a ladle-ful of the mix and put it on a pan which was pre heated with oil for shallow frying.
  • Let it cook until crisp on one side and flip to cook the other side.
  • Serve with salad and main dish of your choice.

tacu tacu


This dish is specially for Pavani’s event- 5 ingredient fix, which she is hosting this month in Srivalli’s Kid’s Delight event.She has given salt/sugar, chilli powder/pepper powder, oil/butter as freebies and this dish which uses very few ingredients seems apt for her event

Baked Burgers

I never would have thought that a day would come and I would make something I love something really quick and healthier. You might still miss the oily pattie but what the heck, I call it the lazy woman’s burger.

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

Week- 4

Theme- Crafts/Misc

Dish for Day – Burger

You shall need: [makes about 2 burgers]

2… Burger buns [Cut in half]

1 cup… Boiled and mashed potatoes

Salt, paprika and pepper to taste

1/2 cup… Grated cheese

Butter [Room temp]

Sauce of your choice- I used the roasted peppers sauce


  • Pre heat oven to 200C.
  • Mix the spices on the boiled potato.
  • Spread some butter on the base portion of the burger.
  • Now put some of the potato mix on this side.
  • Cover it with cheese. -You may add tomatoes to this too
  • To the cover of the burger, spread the roasted peppers sauce.
  • Place the buns in the oven for 12 min or until the cheese has melted.
  • Serve warm

baked burger


Chocolate Apricot Cup Cake

The pati just adores dried apricots. I picked this really nice and clean pack from gourmet westside the other day. Another reason to make them was that our friends were visiting up and cup cakes are just your version of saying I love guys, thanks for coming 🙂

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

Week- 4

Theme- Crafts/Misc

Dish for Day –Cup cake

You shall need: [makes about 10 big cup cakes]

1 cup… Maida

1/2 tsp.. Baking powder

1/2 tsp.. Baking Soda

1/4 tsp… Salt

1/3 cup… Cocoa powder

1/2 cup.. Castor sugar

1/4 cup… Brown sugar

1/2 cup… Buttermilk

1/4 cup… Oil

2… Eggs

14-15 pieces .. Chopped dried apricots


  • Pre heat the oven to 180C.
  • Add the dry ingredients in a bowl and mix with a fork.
  • Now add an egg at a time and beat it in the mix.
  • Add the oil and butter milk too.
  • Fold in the apricots and pour in the cup cake moulds.
  • Bake for 15-20 min or until the skewer comes out clean.
  • You may add 1.5 tbsp whiskey to the batter if you wish make the liquor version.

apricot cup cake


Whole Wheat and Fruit salad

Have you ever had whole wheat in a salad? I remember my mom used to boil while wheat and add some sugar in it and give us to munch on after school 🙂 Since I was remembering my mom a lot I decided to make this salad. This one is for you mom.

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

Week- 4

Theme- Crafts/Misc

Dish for Day –Salad

You shall need: [Feeds 3-4]

1 cup… Whole wheat [Washed]

2 cup… Water

1 … Pear [Chopped]

1 cup… Diced water melon

1 tsp.. Chaat masala

1 tsp.. Dried mint

Salt/rock salt to taste

Lemon Juice.


  • Put the wheat and water in a pressure cooker and cook for about 7-8 whistles on a full flame.
  • Once the steam has settled, open the cooker and let the wheat cool down a bit.
  • Add the fruits in a bowl and add the wheat too.
  • Dunk the spices and lemon juice as much as you like.
  • Taste to adjust the seasoning.
  • This salad tasted great both slightly warm and cold.
  • Serve with love

whole wheat salad