Pessarattu Upma

Pessarattu upma or what is also known as MLA Pessarattu is a popular dosa made from whole green gram and served with a dollop of upma either tucked inside it or spread all over the dosa. . It is served along with a variety of chutneys the most popular being the roasted gram and coriander chutney and the ginger chutney called allam pachadi. One Pessarattu and you are ready for the day!

Posting the links to Pessarattu, upma and the roasted gram chutney… Upma is prepared separately and is made slightly more softer than the regular one by adding a little more of water than usual.

Pour the batter of the Pessarattu over a hot skillet. Drizzle with ghee or oil. Allow to roast over a gentle flame till crisp and golden brown in colour. Top it with the Upma. Spread. Fold the Pessarattu into half and serve hot.

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Onion and veggies poha

Onion and veggies poha was one breakfast that we as kids enjoyed during our Girl guides and Boy Scouts camps that were always held amidst the greenery of a forest… Each of us was assigned a task. The girls would chop vegetables, clean the place, light the choolah and get things ready for breakfast. The boys would fetch water, bring firewood and help around with the odd jobs. I can still remember the distinct fragrance of the onion and veggies poha on that choolah… Sheer heaven.

This preparation is exactly like how one prepares aloo poha….Posting the link to the Aloo poha… One just needs to add whatever veggies one would prefer along with the potatoes. Here I have used carrot, capsicum and peas. Par boil the carrot and peas and saute them with the onions once the onions turn golden brown. Rest of the procedure is the same.

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Vermicelli Pulao

An easy to prepare, filling and delicious Pulao which can be served at breakfast or lunch. Ready in just fifteen minutes and is a real saviour when having guests. Link to the ‘All purpose chutney’ used in the pulao is given below.


1 cup vermicelli

1.5 cups of boiling water

2 tsps ghee/ clarified butter for roasting the vermicelli

A mixture of 2tbsps ghee and 3tbsps oil for seasoning.

1 small capsicum chopped

1 small carrot chopped

1 large onion chopped fine

A fistful of peas

4 tbsps of all purpose chutney

2 inch piece of cinnamon

4 cloves

1 bay leaf

4 cardamom

1 tsp Biryani masala

1/2 tsp lemon juice

2tsps finely chopped coriander leaves



Roast the Vermecilli in ghee to a golden brown. Keep aside. Heat the ghee and oil mixture in a pan. Drop in the cinnamon, cloves, cardamom and bay leaf. After it splutters drop in the onions, carrots and peas. Add salt and saute till the onion turns translucent. Add the chopped capsicum and the ‘All purpose chutney’ and continue to saute for a couple of minutes. Add the Biryani masala and saute for a minute. Pour in the boiling water and bring the mixture to a boil. Drop the roasted Vermecilli and once it starts boiling lower heat cover and cook for around seven to eight minutes. Garnish with finely chopped coriander leaves and lemon juice. Mix well and serve hot.

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Thali Meal- 142

A Thali with Sattvik and non Sattvik food to celebrate friendship day..

In India, the first Sunday of August marks friendship day. Friends wish one another, go out for lunch or meet over coffee. Exchange of yellow roses and chocolates is also common.

Sattvik food are those preparations without the use of onion and garlic and are prepared on auspicious occasions and when one is fasting.

Food items which use whole spices, garlic and onion are enjoyed on all other days.

Here is a Thali which has a mix of both for all my friends.

On the platter are rice, dal, double beans hummanna, idli, chutney, pathrado, gulab jamoon, curds and mixed vegetable pickle, in the sattvik section. On the other side are double beans Saung, moong Sannakhotto, tomato omelette and chutney, slices of onion, vermicelli kheer, Andhra Avakai pickle and masala chaas.

Papad is common to both. It has been rolled and shaped into yellow roses which symbolise friendship.

Sharing the recipe links below.

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Pasta in white sauce.

An all time favourite with children and adults alike, this pasta in white sauce is extremely easy to make and ready in no time. See that you cook the pasta and chop the vegetables side by side to get it ready in just fifteen minutes.


200 gms pasta

Half of a red, yellow and green bell pepper cut into cubes

A small head of Broccoli

100 gms boiled sweet corn

1 large onion cut into petals

3 tbsps of garlic finely chopped

5 tbsps of butter

3 tbsps of maida/ all purpose flour

2 glasses/ 500 ml of milk

Pepper, salt, chilly flakes and mixed herbs as per taste.

4 tbsps grated cheese


1/2 tsp oil.


Boil two litres of water. Add a heaped tsp of salt and then drop the pasta into the boiling water. Always bring the water to a boil before adding pasta and use salt while cooking it so that it gets infused. Lower heat and keep boiling for around ten minutes. It is to be cooked al dente that is 85 percent cooked. It gets cooked in the sauce too later. Drain the water and immediately wash with cold water to stop further cooking. Drain thoroughly in a colander and drizzle with half a tsp of oil to prevent clumping. Toss and keep aside. Heat two tbsps of butter in a pan. Drop in the finely chopped garlic and roast to a golden yellow. Add the onions and toss for a couple of seconds. Drop in the cubed bell peppers, brocolli and the boiled sweet corn. Add salt and pepper and keep tossing on a high flame. The vegetables should cook but retain their crunch. Tip them into a plate. Heat the remaining butter in the same pan and add the maida to it. Roast on a very gentle flame for about two to three minutes till it loses its rawness. Drop in the milk and keep stirring to avoid lumps. Once it comes to a boil drop in the vegetables, the pasta and sprinkle the chilly flakes, mixed herbs and pepper. Check for salt. Do remember that you have added salt while cooking the pasta. Drop in the cheese.. Simmer for a minute or two and serve hot.

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Abu Bakar

The name is very deceptive, but this long forgotten Konkani recipe used to be extremely popular about seven decades ago. It was prepared when people fasted as it contains no cereals. It is normally accompanied by fresh home made butter.


250 gms urad dal/ split black gram

8 green chillies

2 inch piece of ginger

A kidney bean sized piece of Hing/ asafoetida


Oil to roast.


Wash and soak the urad dal for five hours. Grind to a smooth and fluffy batter in the wet grinder. This may take about twenty five to thirty minutes. Tip the batter into a vessel, add salt, mix thoroughly and allow to ferment overnight…. The next morning crush the green chillies, ginger and asafoetida and add it to the batter. Mix well. Heat a tava/ skillet. Pour a ladleful of batter, drizzle with oil (preferably coconut oil) and cover and roast on a medium to low flame. Flip. Roast on the other side too. Serve hot with home made butter.


You can make Abu Bakar without fermenting the batter as well.. Just grind, add the chilly, ginger and asafoetida mixture and make them.

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Onion / Pyaz Paratha

Paratha is the most preferred breakfast of the North Indians. These parathas can be made with a variety of fillings depending upon family preference. The most popular ones are with a filling of potato. Today posting a paratha which is stuffed with finely sliced onions. Parathas are normally served with curd and pickle or with a raita.


500 gms wheat flour

2 large onions sliced fine

1 tbsp Kashmiri Lal chilly powder

1tbsp Coriander powder

1tsp Cumin powder

1tbsp Amchur/ raw mango powder

1tbsp finely chopped coriander leaves

A pinch of garam masala

A level tsp carom seeds/ ajwain rubbed lightly between the palms.


3 tsps oil.


Take the wheat flour in a bowl. Add required amount of salt and the carom seeds. Mix well. Add hot water a little at a time and bind into a soft dough. Add the oil and keep kneading for another ten minutes. This helps in forming the gluten. Cover and keep aside for half an hour. In the meanwhile slice the onions fine. Add the chilly, coriander, cumin, garam masala, raw mango powders and mix well. Add the finely chopped coriander leaves. Mix, cover and keep aside. Salt is to be added only when you are ready to make the parathas or else the onions will release water making the filling soggy.

After the dough has rested for half an hour, knead it again for a couple of minutes and pinch balls out of it. I usually make 12 parathas out of the proportion mentioned. Add salt to the onions. Mix. Divide into 12 portions. Take a ball of dough and roll it out into a circle of three inch diameter. Place the filling in the centre, bring the sides of the dough together taking care to see that the filling is covered from all sides. Similarly finish off with the remaining balls. Dust the stuffed ball with flour and roll out to a thick six inch diameter sized paratha. Finish off similarly with the remaining balls. Heat a skillet/ tava. Place a paratha on the heated tava and dry roast both sides of the Paratha till you see bubbles appearing on the surface. Brush with ghee/ clarified butter and roast till it turns a rich golden brown on both sides. Serve topped with a blob of butter with curd, raita or even pickle.

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Bittergourd subzi

You can find any number of recipes of preparations of Bittergourd on this website. I had totally forgotten to upload this one which the children loved when they were young. My son who is still working from home, reminded me about it today and I realised that I had not made it ever since the children have left home. This subzi is not just easy to make but also goes well with both chapati and dal rice. I enjoy eating it with curd rice as well.


2 medium sized Bittergourd cut into thin slices

2 tomatoes chopped fine

2 medium sized onions sliced thinly

1 tbsp Sambhar powder

1 tbsp Kashmiri Lal chilly powder


Oil to fry the bittergourd.


Sprinkle a little salt on the bittergourd. Mix and immediately fry in hot oil till crisp. Those who want to tone down the bitterness can wait for the bittergourd to release water. Squeeze and then fry. I prefer not to wait as most vitamins are lost if the bittergourd is squeezed.

Heat the oil in which you have fried the bittergourd and drop in the sliced onions. Roast till translucent. Add salt and the chilly powder. Toss and drop in the tomatoes. Roast on a gentle flame till the tomatoes start releasing water. Add the Sambhar masala and keep roasting till the tomatoes turn mushy. Drop in the fried Bittergourd pieces, mix well , cover and cook for a couple of minutes. Switch off. Set aside for about fifteen minutes to allow the flavours to infuse. Serve hot.

Note: Use oil just enough to cover the bittergourd while frying to prevent wastage. The remaining oil can be used while seasoning the subzi.

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Tuppa Dosa

Tuppa translates to Ghee/ clarified butter in Kannada. This melt in the mouth soft, spongy and fluffy dosa is usually drizzled with ghee liberally. Served either with a coconut or peanut chutney, it’s sponginess will leave you asking for more


250 gms raw rice

50 gms urad dal/ split black gram

One large fistful poha/ beaten rice

1 level tsp methi/ Fenugreek seeds

150 gms maida




Wash and soak the urad dal, rice and methi seeds together. Wash and soak the poha separately. All have to be soaked for about five hours. Grind everything together to a smooth batter adding water as required to get a batter of flowing consistency. If using the wet grinder grind it for half an hour. If using the mixer it is ready within minutes, but the volume of batter when ground in the wet grinder is nearly three times that of the batter ground in the mixer. Remove the batter in a vessel. Add salt, mix well and allow to ferment for 10 hours. Add the maida. Mix thoroughly. Heat a tava/ skillet. Mix the batter thoroughly and pour a ladleful of it on the tava, spreading it gently but keeping the dosa thick. Drizzle with ghee. Cover and cook over a medium flame. This dosa is not usually flipped and is ready within a couple of minutes. Some do flip and roast it on the other side as well. Serve hot with chutney.

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Paneer/ cottage cheese paratha

Parathas are the most popular breakfast item all over North India. A variety of them are prepared from the plain paratha to parathas stuffed with veggies and also with paneer. I have posted an aloo Paratha and also one with onions which is called Koki in this website. Today posting a paratha stuffed with paneer.


1/2 kg wheat flour

300 gms paneer finely grated

1 large onion finely chopped

7 green chillies

2 inch piece of ginger

4 tbsps finely chopped coriander leaves

1 heaped tbsp coriander powder

1 tsp cumin powder

1/2 tsp chilly powder

1/2 tsp anardana powder/ amchur/ lemon juice

A large pinch of garam masala


1 tbsp oil to bind the dough

Ghee for roasting the parathas.


Take the wheat flour in a bowl. Add salt as required and bind it to a soft smooth dough with water. Knead the dough for ten minutes. Drizzle a tbsp of oil, pat it over the dough, cover and keep aside for a minimum of half an hour. This helps gluten formation. In the meanwhile make a coarse paste of the green chillies and ginger and tip it into a bowl. Drop in the grated paneer, coriander, cumin and chilly powders, anardana or amchur powder, salt and a pinch of garam masala. If you do not have amchur or anardana a squeeze of lemon works equally well. Add the onions and coriander leaves and mix thoroughly.

Knead the dough again for a couple of minutes and make ten or twelve equal sized balls depending on how large you want the parathe to be. I prefer mine medium sized so made twelve balls. Divide the filling too into twelve equal parts.

Take a ball of dough and dust it with flour. Roll it to a three inch sized circle. Take one portion of the filling and place it in the centre. Cover it by bringing the edges of the rolled dough together. Dust it with flour and roll it into a six inch diameter circle. The parathas are never rolled thin as there is a chance of the stuffing spilling out. Always roll with a light hand. Heat a skillet/ tava and place the paratha gently on the tava. As soon as you see bubbles appearing , flip the paratha. Drizzle with ghee or butter. Flip. Apply butter or ghee to the other side as well. Roast till it takes on a golden brown hue. Serve hot with curd, raita and pickle.

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