Monday, September 28, 2015


Masala Puri has been our all time favorite chat! Both me and my husband Sushrutha love it! Whenever we go for shopping, it HAS to end by eating Masala Puri. :) This is one of the famous street chats in Bangalore.

It can be prepared at home easily. All you need to do is, make a gravy and then buy puris from any condiment stores. One packet of Puri will contain almost 85 Puris and it will serve around 10-12 plates of Masala Puri easily. A packet of Puri costs around Rs.40/- and once you buy it, you can store it in an air tight container. If you make gravy in a little larger quantity, then you can relish Masala Puris for two to three days! Make this gravy on a Saturday afternoon so you don’t have to go looking for chat in the evenings on Saturdays and Sundays. This is home-made and economical too! If you are expecting guests then this can be a good option too. Try it and I hope you will like it! :)

1 cup Peas
2 Potatos (Big size)
1 medium size carrot
1 big size tomato
2 tbsp. Red chilli powder/Green chillis
Salt to taste
2 tbsp. Coriander Leaves
3-4 Onions
1 tsp Tamarind Juice
1 Marathi Moggu
2 tsp. Cumin Seeds
2 tsp. Coriander seeds
1 Bay Leaf
1 thin Cinnamon
2-3 cloves
2 tsp. rice (any)
2 tsp. ginger garlic paste
Shev for garnishing


  • Soak peas in water for about 2-3 hours.
  • Pressure cook the peas along with the potatoes for about 3 whistles and let it cool.
  • In a pan add 2 tsp. oil and roast coriander, cumin seeds, bay leaf, cinnamon, rice(this will give thickness to the gravy), cloves, Marathi moggu for about two minutes. Now add onion, ginger garlic paste and saute for five minutes and turn off the flame and let it cool.
  • Now using half portion of the cooked peas and two pieces of boiled potato and tamarind juice grind it into a smooth paste along with the other spices that we have roasted. You can add green chillies or red chilli powder. I prefer red chilli powder. Use of green chillis will give green color to the gravy.
  • Pour this paste into a thick bottomed vessel and add the remaining boiled peas and potatoes. Cook it until it starts bubbling. Add salt as per the requirement. Set it in a low flame as the gravy is expected to be hot to relish the real taste of masala puri.


  • Crush around 8-10 puris and pour the hot gravy on top of it. Also add the boiled peas seeds. (this is optional)
  • Add finely chopped onion, tomato and grated carrot above the gravy.
  • Now add shev and coriander leaves and serve immediately.

Note: You can add chilli powder in case you need it more spicy while you serv..

Saturday, September 26, 2015


I watched this recipe in one of the cookery shows and since then my hands have been itching to try this recipe and blog about it! I was skeptical about the final output but thankfully the result is very satisfying! :). This sweet has its origin from South part of Karnataka. Since this sweet resembles the flower Champak/Magnolia champaca its called “Sampige Moggu” sweet in Kannada which means ‘champak bud’.

The dough required for this sweet preparation is similar to that of Badam Puri recipe. The ‘designing’ part is slightly different.

Here is the pictorial reference how to roll the dough. Make tiny chapatis. Using a knife cut the chapatis into tiny slits. Roll it and seal the other end. Deep fry in oil and soak it in sugar syrup for about five minutes.

Serve once it’s cold.

View of the sweet in the form of flower.

Try it and I am sure you will also like it! :) Take care!

Wednesday, September 23, 2015

Peanut Masala | Groundnut Masala Recipe

Chats have been my all-time favorite. Last year we had been to Kadalekai Parishe and we had bought quite a lot of peanuts. We had it by boiling the peanuts in salt water. But the peanuts were not getting over. With those remaining peanuts I made this instant chat and I wanted to share it with you all. Next time when you go for Parishe, don’t worry if you have too many peanuts. Anyhow by then you would have learnt, what to do with them after reading this post! ;)


  • 2 cups Peanuts/Groundnut
  • 1 tomato
  • 1 onion
  • 1 tea spoon lemon juice
  • 1 tea spoon red chilli powder
  • ½ tea spoon garam masala
  • Salt to taste
  • 1 tea spoon Coriander leaves/Cilantro for garnishing

Pressure cook the groundnuts for about 2 whistles.
Once it cools down, mix the groundnut along with other ingredients.
Garnish with Cilantro leaves and serve.

Note: Use of red chilli powder can be varied depending on your spice level preference.

Tuesday, September 22, 2015

Shev Chat | Shev Masala | Shev Masala Chat

It was a rainy afternoon and I and my husband were at home and wanted to stay at home badly. Neither I, nor my husband wished to go out. Some days you just want to be at home watching a movie or just reading a book. So I had to look for something in the kitchen that can be ready instantly to go with coffee for the evening. I went inside the kitchen and was standing thinking what to do? while my husband came in. He looked at a box that contained a packet of ‘shev’ which we usually buy to make a combo with upma.

He said we will eat this along with coffee and I just could not be happy with only ‘shev’. Yeh dil maange more! you see. What to do? :) So I came up with this instant chat idea. :)  I always have grated coconut in the freezer and I just had to mix the ingredients well. This chat for a rainy evening is no doubt a yummy one!

  • 1 packet shev
  • 1-2 Onions
  • 2 spoons sugar
  • 1 table spoon grated coconut
  • Pinch of aamchoor or 3-4 drops of lemon juice
  • ½ spoon coconut oil


Mix all the above said ingredients in a vessel and serve it with coffee or tea.

Friday, September 18, 2015


Beetroot has always been one of my favorite vegetables. I love it because its healthy and colorful too!

I have tried many recipes from beetroot and  I will be posting it here eventually. 

This Beetroot halwa is light and healthy. Whenever you have some unexpected guests at home, if you have beetroot lying in your refrigerator you can transform it into halwa and just serve it. Tastes great and you will love it!

This halwa is my husband's favorite and whenever he feels like having some sweet dish he comes to me like a kid and says, do beetroot halwa no?.. so I keep doing this often and we enjoy it together.


4 cups of grated beetroot
2 cups of sugar
Cardamom/elachi powder
2-3 tea spoons of raisins and cashews
2-3 table spoons of  ghee


Peel off the skin and wash the beetroots.

Grate the beetroots and set it aside.

Now to a thick bottomed vessel, add the grated beetroot, sugar and 2 table spoon of ghee. Keeping the flow low, stir the mixture until it starts separating from the walls of the vessel. 

Once the mixture is thick, add cardamom power and pour it into a plate that is applied with a little ghee. Cut into shapes of your choice. Garnish with the ghee fried raisins and cashews. Refrigerate if required and Beetroot halwa is ready to be served.

This halwa can be stored for about 15 days without refrigeration. 

Wednesday, September 16, 2015


As a kid when someone gave me "Badam Puri" I used to search where exactly the 'badam' was. Only later did I realize that Badam Puri does not mean Puris made out of Badam! These things seem very silly now when I think, but back then it was some serious doubt you see :)

My uncle is a very good chef. He makes yummy and easy to make badam puris. This recipe I have learnt from him. Usually we go to our hometown to celebrate the fest. This time because of some reasons we are staying back and celebrating the festival in Bangalore. So, I wanted to make some sweet dish for us. I am someone who thinks festival means it’s meant to ‘EAT’ well. Also, unless there is a sweet dish entry in the menu, the celebrations don’t set in!

This recipe, that I have learnt from my uncle..I thought of sharing it with you all. It took me an hour and a half along with photo shoots in between. Otherwise, it can be done in an hour. It’s light and I don’t dare to say it’s healthy! :) That’s just OK sometimes!!

  • 4 cups Maida
  • Oil to fry
  • Dry Coconut for garnishing
  • 3 cups Sugar
  • Saffron/Turmeric powder
  • Cardamom powder


Keep all the ingredients handy so that you don't have to waste time searching for it.

To this maida flour, add a table spoon of heated oil. This gives crispiness to the puris that we will be making. Adding water little by little bring the dough to chapati dough consistency

Knead the dough and set it aside for about ten minutes.

Meanwhile, add three cups of sugar and half part of it water, pinch of turmeric or saffron if available, cardamom powder and set it on a low flame for the making of sugar syrup. A thick bottomed aluminum vessel is recommend.

Now the dough is ready. Roll the dough in the shapes as per the image shown.

Deep fry the puris until its golden brown in color on both the sides. Use medium flame as the puri will take some time to be properly ready.

Once you are done with deep frying, soak the puris in the sugar syrup for about 10 minutes. DO NOT keep in the syrup for more than 10 minutes. Make sure the sugar syrup is warm and the flame off. After removing from the sugar syrup, garnish with grated dry coconut and Badami Puri is ready to be served.

Try this and I hope you will enjoy it! I wish you all a very happy Gowri Ganesha festival. Take care.

Tuesday, September 15, 2015


“Appehuli” – Thinking of the name itself creates a temptation in me!. Appehuli an authentic havyaka dish. Any meal, may it be during a wedding or any other occasion, without appehuli is said to be incomplete. It’s prepared mostly during the summer because of the availability of mango the king of fruits. Other seasons too, some houses are blessed to relish this appehuli by making use of the stored mango concentrate. This dish goes well both with white rice or you can just drink it. On a lighter note, during occasions I have heard people say - "oh! I had good meal today. Let me have two glasses of appehuli and sleep well"! :)

My mom-in-law is an expert in doing this mango extract. During the season she collects all the mangoes from our backyard and makes the extract and packs them in individual bottles. We get these bottles while coming to Bangalore and then enjoy the appehuli during the offseason as well! :)

There are different methods followed to prepare this appehuli and here is how I prepare it. This method is very easy and less time consuming.

1 Raw Mango (preferably a sour one!)
Green Chilies
Red Chilies & 2 glasses of water
Pinch of Asafoetida
4 tea spoons Oil(preferably coconut oil)
1 tea spoon Mustard

·         Pressure cook the mango for about 2 whistles and allow it to cool.
·         Once it’s cooled, Squeeze the mango in about 3 cups of water and take off the skin. You can remove the seed as well. I usually keep it.
·         Now to this water add crushed green chilies and salt to taste.
·         Tempering: Heat oil in a pan. Soon as the oil is hot enough add mustard and once it sputters, add red chillies and asafoetida and season to the ready squeezed mixture. Appe huli is now ready to be served.

Idea: Once it’s ready, I usually filter it in a tea strainer and then keep it in the refrigerator for an hour and have it. I love this way coz. I don’t get mustard seeds when I drink(I just need the aroma) and then its chilled too! Try this, and I am sure you will love it!!