Putta Pizza



Putta Pizza

6 -10 small / mini pizza bases (whole wheat / normal)

Pizza Sauce:-
2-3 table spoons of tomato ketchup
¼ tea spoon crushed black pepper / white pepper corns
¼ – ½ tea spoon dried oregano
¼ – ½ tea spoon dried basil
pinch of salt

Mix them all together and keep the sauce ready.
Vegetables toppings can be anything of your choice, like tomatoes, zucchini, bell pepper or capsicum, red onions, mushrooms, baby corns, chopped garlic cloves, olives & jalapenos.
Pre heat the oven at 200 degree Celsius.
Take the pizza base spread the pizza sauce generously, adds in a thin layer of cheese, then place the vegetables of your choice, again cover it with a layer of cheese.
Pop into the oven for 8 – 9 mins cooking at 200 degree Celsius, since these are mini pizza bases you can place 4 at a time in a tray.

Enjoy your home made piping hot pizza!


Rava Dosa




Yum n Easy

Serves 4
Rice flour -1 cup
Semolina / Medium Rava -1 cup
All purpose flour or Mida – 1/2 cup
Finely Chopped Onions -1
Green Chilies -2
Curry Leaves- Few
Cumin Seeds – 1/2 teaspoon
Finely Chopped Ginger – 1/4 teaspoon
A small hint of Asafoetida
Salt to taste

Mix all the above ingredients with water and bring the batter to buttermilk consistency.
Ensure that the Frying pan / Dosa pan is nicely heated. Grease the pan with little oil.
Now pour the batter around the pan by randomly sprinkling or use the spoon to spread the dosa batter.
Roast the dosa until golden brown and crisp. Serve it with Vegetable Stew or Coconut Chutney.

Bread in South India




Serves 2

Bread Upma

Bread Slices-8 (you can cut off the sides if desired)
Small Onion -2
Green Chilies -2
Medium sized Tomato- 1
Curry Leaves- Few
Small Capsicum- 1 (optional)
Small Carrot- 1 (optional)
Red Chilly Powder-1/2tsp
Garam Masala Powder – A pinch
Mustard – 1 tea spoon
Urad Dhal- 1 tea spoon
Coriander Leaves- Few
Salt-to taste

Slice the bread slices into small squares or crumble the bread slices
To the heated oil add mustard urad dhal allow it crackle later add curry leaves, onions, green chilies and other veggies.
Saute until they are cooked. Add tomatoes, salt, garam masala and red chilly powder. Saute until the tomatoes are partially cooked as they must retain their juiciness.
Gently mix until the bread slices are coated with the masala.

Garnish with chopped coriander leaves.
Serve it hot.

Onion dumplings or pakoda plus Kadhi the Curry!



Leftover onion dumplings or pakoda at home? Don’t worry you can always make the easiest Punjabi Kadhi within no time 🙂

Gram flour/besan- 1 cup
Butter milk- 2 glasses / cups
Water – 1 glass / cup
Red chillies- 4 for tempering
Mustard seeds – 1 tea spoon
Jeera / Cumin seeds – 1 tea spoon
Turmeric Powder – 1 teaspoon (or add ½ tea spoon more if you want the bright yellow color)
Hing / Asafetida – a small pinch
Chilli powder- 1/4 tea spoon (add more if you want it spicy)
Curry leaves- a few chopped
Coriander leaves- Fist full or less Chopped finely
Salt to taste

In a bowl mix well Gram Flour, Butter milk and water until no lumps. Keep it aside. Heat 2 table spoons Oil temper it with mustard seeds and Jeera / Cumin seeds once they crackle add in Hing / Asafetida, red chillies , curry leaves, turmeric powder. Fry it together for 30 seconds later add in the barter mixture set aside and stir well. Allow it cook and boil. Add in salt as per taste. Finally add the onion dumplings or pakoda let the whole mixture / curry simmer on a low flame for 5 mins.
Garnish it with chopped coriander and serve it hot with Chappathi / Roti / Ghee Rice/ just plain Rice

Onion dumplings or pakoda

Gram flour/besan- 1 cup
Rice flour- 1/2 table spoon
Semolina / Fine Rava (this is the fine Soji) – 1/4 cup
Red Chilly powder- 3/4 table spoon

Red onions- 2 medium/large chopped into thin strips
green chilies- 2 chopped finely
ginger- a small piece diced
Curry leaves- a few chopped
Coriander leaves- Fist full or less Chopped finely
Salt to taste

Set aside Oil-to heat for deep frying 3 cups (Oil needs to be hot)

In a bowl mix well all the above dry ingredients onions, ginger, green chilies and curry leaves by adding water until it turns into a soft sticky dough (watch out on the water quantity so that it does not make the dough too sticky and watery).
Take some mixture in small quantity use a spoon or use your hand to part small portions of dough, drop it into hot oil. Try with one first you will know if the oil is hot and ready to deep fry.
Fry the dough until they are golden brown and drain the excess oil by placing it in a paper towel. Continue with the other portions of dough.
Serve hot with tea or coffee. For Storage use a air tight container.

Comfort Cooking

Comfort Cooking

Cook and drain Penne pasta as per the instructions on the packet.

Heat olive oil or normal cooking oil – 3 tsp
Add – ½ cup tomato puree from tetra pack or blanch tomatoes in hot water and grind to paste use – 3 medium sized tomatoes here
½ -1 tea spoon oregano
½ -1 tea spoon dried basil
½ tea spoon thyme (optional)
OR you can also use the pizza hut sachets of Italian seasoning
1-2 tea spoon of crushed pepper black / white
Salt to taste

Boil all the above together can add in ¼ cup water to get the sauce little watery if you like a running consistency sauce
Optional Add in cherry tomatoes while the sauce making.

Add in the cooked pasta and serve topped with grated cheddar cheese / parmesan cheese. Sprinkle some fresh Italian Basil leaves if available.

Instant Raw Mango Pickle – Totapuri Mango Pickle

This slideshow requires JavaScript.

Mango Tang continues…..

Instant Raw Mango Pickle – Totapuri Mango Pickle

2 – Raw mangoes , Totapuri type preferred – The mangoes should be firm, not soft or wrinkled. Wash them thoroughly and dry wipe them well to remove moisture.

Dice the mango into fine pieces

Heat Oil – for seasoning – 3 tablespoons
Mustard seeds – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Asafoetida – 1/4 teaspoon
3-6 seeds -Fenugreek seeds (methi) crushed or pounded
Jaggery powder – 1 teaspoon (Optional)
1 pod of crushed garlic (Optional)

Add this to the above mixture to diced mangoes, later sprinkle 1-3 tea spoon of red chili powder depending on the desired spice level
Salt – Rock salt 3 tablespoons or to taste (check once before you final the pickle)
A drizzle of Gingely oil (Sesame oil) to finish

Ready to eat immediately.

Refrigerate to store for a week or 10 days.

Oats Idli Best with Ripe Mango Chutney



Quickest Idli ever! OATS IDLI

½ Cup OATS powdered
½ Cup Semolina / Sooji Rava
½ Cup water
1 Cup curd
Pinch of sodium bi carbonate

Mix them all to batter consistency, set aside for 10 – 15 mins.

Grease the Idli cups and it should be steamed for 10-12 mins OR use the microwaveable Idli steamer then 5.5 mins in the microware mode is enough to steam the Idli quickly

Serve the hot idli with chutney / sambar/ Chutney powder/sauce of your choice.

Oats Idli Best with Ripe Mango Chutney
2 Medium sized ripe mangoes diced
3 tea spoons of oil to heat 
¼ tea spoon mustard seeds
¼ tea spoon urad (black gram / black lentil with it’s outer cover removed) & channa dal (Yellow Chic pea lentil) these lentils are optional
3-4 small red chilies
1 tea spoon of salt or to taste 
Few curry leaves

Once the tempering is done add in the chopped mangoes allow it simmer for 2-3 mins and it’s ready!

*Above measurement of ingredients serves 2