April 2009

An Evening Time snack… with hot cup of Tea/ Coffee or for people like me, who nevpuffed-rice-snacker drinks tea/coffee…. A good accompaniment even with fruit juice….…. J




Puffed Rice – 8 cups

Haldi / Turmeric – 1 tsp

Salt – As per Taste

Groundnut – 2 tbsp

Cashewnut – 1 tbsp

Curry leaves – 15 leaves

Garlic – 5-6 cloves

Dry Red Chilly – 3

Sugar – 1tsp

Red Chilli Powder – 1 ½ tsp

Dalia Split (Hurigadale/Kadlepappu/chutney dal) – 2 tbsp

Mustard Seeds – ¼ tsp

Hing / Asafoetida – A pinch

Oil – 1 tbsp




Heat Oil in a deep bottom pan, add mustard seeds. When they crackle, add peanuts, Hing / Asafoetida, Cashewnut, Garlic Cloves, Dalia Split and Curry Leaves and Fry for couple of minutes, till they turn golden brown.

Now, add dry red chilly, sugar, haldi, red chilli powder and salt. Fry for 2 minutes.

Add Puffed Rice and toss couple of times. Turn the gas off and then Mix well.

Once it cools down to the room temperature, store it in an airtight container.


Kid Friendly…….. After-school snack or a delicious addition to a brunch bread basket.




Bread Slices – 8-10 Slices

Cinnamon Powder – 2 tbsp

Sugar – 1 ½ Tbsp

Butter – 2 Tbsp




Cut the Brown edges of the Bread Slices and keep it aside.

Combine Cinnamon Powder, Sugar and Butter and Mix well to form a paste. Keep it aside for 10 minutes.

Now, Smear the butter paste on both sides of the bread slices and toast on low flame for 2-3 minutes, till it turns out to be crisp.

Repeat the same with all the bread slices.

Once done, cut vertically to get cinnamon bread sticks

A sweetened variant of the traditional steamed idlis…… 🙂





Raw Rice – 2 cups (Soak for 6 hours and drain)

Grated Coconut – ½ cup

Rice Flakes (Jada Poha) – ½ cup (washed and drained)

Curds – ½ cup

Eno fruit salt – ½ tsp

Salt – As per taste

Ghee – for greasing


                     For Serving:


                           Ghee – 1 tbsp

                           Sugar – 2 Tbsp

                           Maple Syrup – 2 Tbsp (Optional)





Combine the rice and coconut and blend to form a smooth paste

Mix Rice flakes and Curds and keep aside for 15 minutes.

Add Jaggery to the rice flakes and curds, blend to a smooth paste.

Combine the rice-coconut paste, rice flakes paste and salt and mix well into a thick batter. Check the consistency and add a little water, if required.

Just before steaming, add the fruit salt to the batter and sprinkle some water over it and mix well.

Pour the batter into the ghee greased Idli Moulds and steam for 10-12 minutes.


Just before serving, pour a little ghee, sprinkle some sugar and pour the maple syrup over the idlis. ( Soaked in maple syrup gives a better taste)



Wheat Flour – 2 cups

Pudhina / Mint Leaves – 1 bunch – Blend and puree to form a smooth paste – ¼ cup (Do not add water)

Ajwain / Carom Seeds Powder – ¼ cup (Dry Roast the seeds and blend to form a smooth powder)pudhina-ajwain-roti

Salt – as per taste

Ghee – as per taste

Green Chilli Paste – ¼ tsp

Water – Enough to make chapati / roti – dough




Mix the flour and all the above Ingredients except water.

Add water 1 Table spoon at a time to make soft and pliable dough.

Knead it for few minutes by adding the ghee little at a time. Divide the dough into 8 equal parts and make balls. Roll them into chapatis / roti.

Cook the roti with/without ghee on a griddle and serve with side dish of your choice.