Stuffed Omelette



For the Stuffing:
Boiled potato – 1
Capsicum – 1 big
Onion – 1
Button Mushrooms – 3 to 4
Garlic – 2 cloves
Green chilli – 1
Oregano – 1 tsp
Fresh Basil – 2 to 3 leaves
Mixed Herbs – 1 tsp
Red chilli flakes – a pinch
Pizza seasoning – 1/4 tsp
Oil – 2 tsp

For the Omelette:
Eggs – as required
Grated cheese – as required
Red chilli powder – 1/4 tsp
Black pepper powder – as required


Finely chop onions,capsicum and button mushrooms into small pieces.

Grate the boiled potato and set aside.

Finely chop garlic and green chillies.

In a large pan, heat oil. Once oil is hot, add chopped garlic and green chilli and saute it for few seconds.
Add chopped onions and fry till onions turn slightly brown.

Add chopped capsicum and mushrooms . Add salt. Mix well . Cover and cook till all the vegetables have softened and mixture is dry.
Add grated potato and all the seasoning . Mix well .
Switch off the stove . Let the stuffing cool down .

Making Stuffed Omelette:

In a small bowl, break one egg . Beat it well with a tsp of water. Add a pinch of red chilli powder and a pinch of salt. Beat well.

Heat a flat pan with little oil. Once the pan becomes hot, pour the egg mixture . Drizzle some more oil around the omelette.
Sprinkle little black pepper.

Once egg gets cooked a bit, spoon the stuffing on one side. Add grated cheese. Flip the unstuffed side over the stuffed side so that the stuffing and the cheese are all covered.

Flip the omelette to the other side and cook for few seconds and take it out.

Cucumber Majige Huli


Cucumber – 2 medium-sized
Yogurt – 1.5 cups
Water – 2 cups
Turmeric powder – 1/4 tsp

For Paste:
Grated Coconut – 1/2 cup
Chutney dal – 2 tbsp
Cumin seeds – 1.5 tsp
Coriander seeds – 1 tsp
Ginger – 1 inch
Green chilli – 1 to 2
Curry leaves – 5 to 6

For Tempering:
Coconut oil – 1 tsp
Red chillies – 1
Udad dal – 1 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Curry leaves – 5 to 6

For Garnish:
Chopped coriander leaves


Grind all the ingredients mentioned under “For Paste” with little water into a smooth paste.

In a bowl, add yogurt and beat well. Add the ground paste and mix well. Set it aside.

Wash,Peel and chop cucumber into medium-sized pieces.

Heat a large vessel with water . Once water comes to a boil, add cucumber pieces,turmeric powder and salt.
Cover and cook till cucumber pieces are tender.

Add the yogurt mixture and cook the gravy for another 10 minutes or till the raw smell of the paste goes away.

Heat a tadka pan with oil. Once oil is hot, add mustard seeds,udad dal and red chillies and fry till mustard seeds splutter.
Add hing and curry leaves and fry for few seconds.

Pour the tadka over the gravy. Garnish the gravy with chopped coriander leaves.

This dish goes well with Rice and Adai dosa.

Vermicelli Biryani


Vermicelli – 3 cups
Mixed Vegetables – 1.5 cups
Onions – 1
Cumin seeds – 1/2 tbsp
Turmeric powder – 1/4 tsp
Lemon – 1
Oil – 1 tbsp
Ghee – 1 tbsp

For Paste:
Cloves – 2 to 3
Cinnamon – 1/2 inch
Ginger – 1/2 inch
Garlic cloves – 5 to 6 cloves
Fennel seeds – 1/2 tbsp
Mint leaves – handful
Grated coconut – 1/2 cup
Green chillies – 1 to 2

For Garnish:
Roasted cashew nuts
Chopped coriander leaves


Grind all the ingredients under “For paste” with little water into a smooth paste.

Mixed Vegetables: I took a mix of carrots,french beans,green peas ,boiled potato and capsicum.
Chop all the vegetables and steam them.

Slice the onions lengthwise.

In a large pan, take lots of water and bring it to a rolling boil. Once water starts boiling, add the vermicelli and cook for 5 minutes stirring now and then.
Drain the water using a strainer and wash the vermicelli in cold water.
Add few drops of oil to the cooked and cooled vermicelli and set aside.

In a large pan, heat oil and ghee. Once hot, add Cumin seeds. Once the seeds start spluttering, add sliced onions and fry till they are slightly brown.
Add turmeric powder and cooked vegetables. Mix well and add salt.
Add the ground paste and mix well.
Let the vegetables cook till they are slightly dry.

Add the cooked vermicelli and chopped coriander leaves and cook for few minutes.
Mix the vermicelli well into the vegetable mixture so that it is well coated.

Before removing the pan from the stove, squeeze juice of one lemon into the vermicelli biryani and mix well.

Garnish with fried cashew nuts and coriander leaves.

Mango Icecream


Alphonso Mango – 2
Whipping Cream – 2.5 cups to 3 cups
Sugar – 3/4 cup to 1 cup
Vanilla Essence – 1 tsp
Hand Mixer
Cling film


Before beginning the ice cream process, freeze the bowl in which cream needs to be whipped along the hand mixer blades in the freezer overnight. Thaw the whipping cream in the fridge overnight.

Set the freezer temperature to the coldest.

Wash and peel the mangoes. Chop them into small pieces.
In a blender, add the chopped mangoes,sugar and vanilla essence. Make it into a smooth puree.

Take out the chilled bowl and add the whipping cream. Take out the hand mixer blades.
Beat the whipping cream to sharp peaks. Once the peaks are formed, if you invert the bowl, cream should not fall out.

Mix the mango puree into the whipped cream.
Cover the bowl with cling film or aluminium foil and freeze the mixture for 3 to 4 hours.

Take the ice cream out. Whip the mixture again for 5 to 10 minutes till smooth. This is done to prevent ice crystal formation.
This process can be repeated two more times in 3 to 4 hours interval.

After the final whipping , freeze the ice cream for 10 hours.

Serve the ice cream with chopped mangoes and mint .

PS: I have used non dairy whipping cream. Any cream can be used for this ice cream. If you are using amul fresh cream or milky mist dairy cream, please check the you tube videos for whipping of dairy cream.
Dairy whipping creams will form only soft peaks. Over whipping of dairy cream will result in curdling the cream.

Sattu Paratha


For the dough:
Whole wheat flour – 1 cup
Oil – 1tsp
Turmeric powder – a pinch

For the filling:
Sattu powder – 3 to 4 tbsp
Onion – 1 big
Green chilli – 1
Garlic cloves – 2 to 3 cloves
Ginger – 1/2 inch
Coriander leaves – a handful
Pickle oil (optional) – 1 tsp
Lemon – 1/2
Mustard oil – 1 tsp
Ajwain /Carrom seeds – 1/2 tsp

Oil for shallow frying
Wheat flour for rolling parathas


Dough: In a large bowl, add wheat flour and all the ingredients except water. Mix well. Add water little by little and mix into a tight dough. Set the dough aside for half an hour.

Filling: Make a coarse paste of green chilli,ginger and garlic.
Chop the onion into small pieces.

In a bowl, add all the ingredients for the filling along with greenchilli+ginger+garlic paste and chopped onions.
Mix well and let it rest for 10 to 15 minutes.
Adding of salt to the filling mixture will leave out some moisture.
After 15 minutes, try to see if small ball can be made with the filling mixture.
If the filling mixture turns too moist, add a tsp or more of sattu powder,mix well and make small ball of all the mixture and set aside.

Take a small ball of the dough. Roll into a small disc. In the center, keep the filling ball,cover the filling with the dough fully.
Roll into large disc adding required wheat flour as and when required.

Heat a griddle .Once it hot, cook the parathas on both sides well by smearing little oil.

Serve the parathas with white butter or curd.

Mango Sago Payasam


Milk – 1/2 Litre
Sago Pearls – 1/2 cup
Alphonso Mango – 2
Sugar – 1/2 cup or more
Cardamom powder – 1/4 tsp
Saffron threads – 2 to 3
Cashewnuts – 8 to 10
Ghee – 1/4 tsp


Boil milk and set aside.
Wash sago pearls 3 to 4 times in lot of water and soak in little water for half an hour till it swells.

Wash and peel the mangoes.
Puree one mango into a smooth paste. Chop the remaining mango into small pieces.

Crush the saffron threads with little hot milk.

In a large pan, take some water and add sago pearls .Cook the sago pearls till they become transparent.
Once sago is cooked well, add milk and thicken the payasam a little.
Add saffron milk mixture ,sugar and cardamom and cook for 10 to 15 minutes.
Set aside the Payasam to cool completely.

In a small pan, heat ghee.Once ghee is hot, fry the cashews till light brown. Pour over the Payasam.

Once the Payasam is cooled completely, add mango puree and mix well.
Add the chopped mango pieces.
Serve the Payasam chilled .

Radish Leaves Salad


Radish leaves – Big Bunch
Pomegranate seeds – one cup
Onion – 1 Big size
Sesame seeds – 1 Tbsp
Lemon – 1
Pepper powder – 1/2 tsp
Garlic cloves – 1 Big
Olive oil – 1 Tbsp


Clean ,wash radish leaves and chop it fine. Chop onions also into small pieces.

Crush garlic clove into a coarse paste.

In a large bowl, add oil,pepper powder,garlic clove,salt .Squeeze juice of one lemon in it.
Beat well.
Add chopped leaves, onion and pomegranate seeds. Mix well.

Rest the salad for half an hour in refrigerator.
Just before serving, roast sesame seeds and garnish the salad with sesame seeds.

Sattu Buttermilk


This is a refreshing drink for these Hot Hot bangalore summers. It prevents dehydration and reduces body heat.

Sattu powder – 2 big tsp
Curd/Plain Yogurt – 3 tbsp
Chilled water – 2 cups
Ice cubes (optional) – 3 to 4
Black pepper powder – a pinch
Cumin powder – 1/4 tsp
Kala Namak/Rock Salt – 1/4 tsp
Lemon juice – 1 to 2 tsp

For Garnish:
Finely chopped coriander leaves and mint leaves


In a big bowl, add Sattu powder and curd. Beat well. Add  rest of the ingredients and beat well.
Pour into large glasses. Garnish with chopped coriander and mint leaves.

Have immediately .

PS: Sattu powder tends to settle at bottom of the glass if kept for some time. Hence, mix well.

White Pumpkin Poriyal


White Pumpkin – 500gms
Channa dal – 1/4 cup
Grated coconut – 1/4 cup
Green chilli – 1 sliced long

For Tempering:
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Channa dal – 1 tsp
Asafoetida – 1/4 tsp
Turmeric powder – 1/2 tsp
Curry leaves – handful
Coconut oil – 1 to 2 tsp


Wash and soak Channa dal for 1 hour. Drain and rinse well. Cook the channa dal either directly or in pressure cooker with little water till it is soft but not mushy.
Drain the water and reserve the water.

Wash ,peel the core and skin of white pumpkin and chop it into small pieces.

In a large pan, heat oil. Once oil is hot add Mustard seeds, Channa dal, Cumin seeds,Asafoetida,Curry leaves and turmeric powder one by one and fry for few seconds.
Add chopped pumpkin pieces and salt. Mix well. Add the reserved Channa dal water ,cover and cook till pumpkin is cooked well.
Ensure that pumpkin is soft but retains its shape.

Once pumpkin is cooked well, add the boiled Channa dal and mix well.Cook for few minutes till salt gets incorporated into the dal. Take the pan off the heat.

Garnish with grated coconut.

Serve this as side dish for rotis and rice.

Bittergourd StirFry


Bitter gourd – 200 gms
Onion – 1 medium size
Tamarind water – 3 tsp
Turmeric powder – 1 tsp
Dill seeds/Cumin seeds – 1 tsp
Asafoetida – a pinch
Curry leaves – handful
Coriander leaves – handful
Jaggery – 1 tbsp
Oil – 2 tbsp

For Masala:
Cinnamon – 1/4 inch
Cloves – 2
Cardamom – 2
Coriander seeds – 1 tsp
Fennel seeds – 1 tsp
Cumin seeds – 1/2 tsp
Red Chillies – 2


Heat a small pan. Dry roast all the ingredients under “For Masala”.Once cool, powder in a mixer and set aside.

Slice the onions and keep aside.

Wash and peel the Bittergourd lightly.Cut into roundels. Apply salt and turmeric powder and set aside for half an hour. Bittergourd will leave out water.
Wash and squeeze out the water from the Bittergourd .

Heat 1 tbsp of oil in a frying pan. Once oil is hot, add the Bittergourd and fry well till they are cooked and browned a bit. It takes around 10 minutes or more .
Keep the gas on a low flame while frying the vegetable else there are chances of it getting burned.

Heat the remaining oil in a pan. Once hot, add Cumin or dill seeds and fry for a few seconds. Add curry leaves and asafoetida , add sliced onions and fry till they are brown.

Add the roasted Bittergourd,turmeric powder,salt and sprinkle 1/2 tbsp of the ground masala and mix well.

Add the tamarind water and jaggery and mix well.

Cook for few minutes till the vegetable becomes dry.

Garnish with coriander leaves. Serve as a side dish for rotis and rice.