Breakfast · Dosa · Kids

Kal Dosai / Set Dosa

Sometimes even if you have time on hand, you dont utilize it and as i tell always i am a real lazy bum and sometimes hates myself for it. I had preared these dosas a week back and planned to post it before 24th as that was the date for the Taste and Create. This time i was back with them after a break of some months and so wanted to be prompt in posting, but my moods had other plans and hence the delay, sorry min and will surely make it before the deadline from next time. This month i am paired with Veena of Veg Juction and have prepared these beauties.

Dosa’s are a regular fare in my home and have followed her recipe completely.

Kal Dosai/Set Dosa


Raw rice 1 cup

Par boiled Rice  1 cup

Udad Dal 1/2 cup

Fenugreek seeds 1 tsp

Salt to taste

Ghee to cook


Soak both the rice together in water for 3 hours

Soak the dal  for 3 hours

Soak the Fenugreek seeds in little water for the same time

Wash the soaked dal well, drain the water and grind it into a very smooth fluffy batter with minimum water.

Wash the rice and drain out the water. Grind it with the fenugreek seeds with the water that is soaked in. It givs a tremendous amount of flavour to the Dosai. Grind it to a very smooth batter

Mix both the batters nicely by adding salt.

Cover the batter and leave it to ferment overnight.

Next day, Heat a Tawa,Pour a ladle full of batter into it,do not spread the batter as it will spread by itself.

Spread ghee all around the dosa and cook for a minute.

Serve hot with chutney of your choice.

I sprinkled some dry chutney powder on the dosa while it was cooking, this is the way sakshi likes it.

This is off to Taste And Create February Edition.

Chutneys · Events · Snacks

Chutneys – The Basis of Indian Snacks.


Chutneys are a integral part of out daily food and Coriander Mint Chutney, Tamarind Chutney and Garlic Chutney are a main part of indian street food snacks. Without these any snack will lack the punch required in taste. My fav among these is the coriander chutney and it is always there in my refrigerator. Tamarind Chutney and Garlic Chutney is prepared very occasionally depending upon the snacks. So Lets head to the recipes directly. 

Coriander Mint Chutney


1 cup coriander leaves (Cleaned and chopped)

1/2 cup Mint leaves 

3 Medium G.chillies 

1″ Ginger Chopped

Roasted Jeera 1/2 tsp

Jaljeera Powder 1 tsp (You can chat masala as well)

Rock Salt 1/2 tsp

Juice of half a lemon


Add all the ingredients in a blender and make it to a smooth paste. Add little spoonfuls of water if required.

Transfer it to a air tight back and this can be stored in the fridge for upto 2 weeks.


I never add regular salt in  this chutney as the color of the chutney changes to a darkish color after a couple of days.

Adding rock salt gives it a different taste as well and the chutney will stay in green color for a longer time.

This chutney has a tangy taste due to the addition of chat masala and lemon juice.

Skip any one of these if you want to reduce the tanginess.

Tamarind Chutney


Tamarind  cup

Jaggery 1/4 cup grated

Rock Salt 1 tsp

Roasted Jeera Powder 1/2 tsp


Soak tamarind in warm water for 1/2 hour.

When the tamraind is fully soft remove the pulp by pressing it between your fingers.

Transfer the pulp to a pan add all the remaining ingredients and cook it till it reaches a semi thick consistency.

Cool and transfer to a air tight box and store in the fridge.

This can be stored for upto a month as well.

Garlic Chutney

Recipe Source Tarla Dalal


2 whole garlic pods cleaned

1 tbsp Chilli Powder



Combine all the 3 ingrediets in a blender along with some water and prepare a smooth chutney.

Transfer to a box and store this for upto a week.


garlic chutney can be prepared in many different ways , i had prepare this along with a famous gujrathi street food (recipe coming soon)

So try out these lip smacking chutneys and tickle your tastebuds!

These Chutneys are off to “The Big Chutney Chowdown” event hosted by Priya of Now Serving.

Events · Kids

Caramelized Puffed Rice With A Dash Of Spice.

These remind me of my school days where we used to get these kallepuri ball near our school for a mere 50 paise in those old days…i hardly find these now in the store much. After seeing the ingredients for the this months 1st Magic Mingle , i was thinking about preparing either a hot cocoa or a cake by adding these two ingredients…but days passed by and i completely forgot of this. Speaking to one one of my friends i remembered these again and thought of preparing this.

These are very easy to prepare and require very less ingredients as well, and a great munchies  for the kids.

Caramelized puffed Rice


Puffed Rice 1 1/2  cups

Grated Jaggery 1/4cup + 2tbsp

Grated Cinnamon 1/4 tsp

Chilli Powder 1/4 tsp

Water 2 tbsp

1/4 tsp oil to grease


Dry roast puffed rice till crisp.Keep aside.

Grease the back of a plate and keep ready.

Mix water and jaggery and cook nicely till the jaggery melts and thickens.

It has to read a soft ball consistency, to test this add a drop of the syrup to cold water and if it forms a ball and doesn’t spread ll over the water it is ready.

It takes up to 5 mins to reach this.

Add the Cinnamon and Chilli  and mix.

Add the puffed rice and mix nicely and you have to be quick doing this.

Transfer the mixture to the back of the plate and spread evenly all over.

After 2 mins cut into desired shape and start munching!!!

Pinks Notes.

You can prepare balls out of this as well, for this no need of spreading it on a plate, after u mix the puffed rice to the jaggery, grease your hands and start making balls.

This is off to Magic Mingle and also to Kids Delight event started by Srivalli of Spice your life which is Guest hosted by Edible Entertainment

Chutneys · Events

Til Chutney

I love preparing different types of chutneys and i  have them with rice, dosas or even as a base spread for sandwiches, so any new recipe is always welcome for me to give it a try. At present i think i have 5 different chutneys on my kitchen shelf and each and every chutney powder is good and makes a great addition to my meal.

This week i am paired with Nisha’s Kitchen and the Til chutney is what i prepared for this weeks Blog Hopping. I have followed the recipe as the same and have not made any changes.

Til Chutney


Til (Sesame Seeds) 2 tbsp

Groundunts 11/2 tbsp

Dry grated coconut 1 tbsp

Oil 1/2 tsp

Garlic Cloves 4

R.chillies 4

Tamarind small ball



In a small kadai dry roast til, groundnuts and coconut separately till light brown and you get a aroma of the ingredients.

Let cool.

In the same kadai heat oil and add garlic cloves, tamarind and r.chillies and saute them till garlic turns into a light brown color.

Let this cool completely

Grind all the ingredients togeather along with salt till a fine powder.

Store it into a dry bottle and enjoy it with any dish for a special kick.

Baking · Chocolate · Desserts · Events

Coffee And Chocolate Pudding

How do u feel when you prepare something new and love the result……how do you feel when u put your feet on uncharted territories,How do you react when a unknown challenge is thrown at you,…………. For me it is exhilarating to do something new, to learn something new. I love baking and love to experiment different recipes, but my comfort factor is baking simple cakes and some basic breads as well cookies, As soon as the Icing word pops out, i have cold feet as i am not very good at it, why am i not good at it is coz i have not tried many as well.

Sweet Punch is started by the trio’s Divya, Ria and Maria and their motto is 

We have a passion – it’s baking!
We have a mission – its making baking simpler (for everyone)

I am happy to be a part of it coz that will give me a chance to bake new recipes and learn something new in the process as well. Do click herefor the details and for the roundups as well. 

The recipe for this month is Coffe and Chocolate Pudding and this is the 1st time i have made this. The pudding came out very nicely and a best treat for a cold day. It is best had when warm with a scoop of ice cream. The recipes calls for eggs which i dont use so made some changes on that part


Coffee and Chocolate Pudding

Recipe  Sourced from here                                                                                                                                                                                                                                                                                  Ingredients

                          Maida 1 cup                           

2 tsp baking powder

2 tsp cocoa

Pinch salt

½ cup brown sugar

2 tbsp butter, melted

½ cup milk

1/2 tsp Soda

2 tbsp curds

For the topping

6 tbsp brown sugar
3 tbsp cocoa
1/2 cup strong black coffee


Preheat oven to 180°C.

Grease 4 cupcake molds or 4 ramekins.

 Sift together dry ingredients togeather in a bowl

Mix butter, milk, Curds  until well combined.

Spoon batter into 4 muffin molds

Sprinkle  brown sugar and cocoa then pour over coffee but do not stir.

Bake for 15 mins at 180c

Serve hot or warm with a dollop of ice cream.


As told best had warm, due to the addition of hot water on the top the batter gets cooked on the top but there is a sauce on the top which seeps through the whole pudding.