Tava Pulao

An experimental Video blog post of my family’s favourite Tava Pulao. Quantities to follow soon.


Quickie : Sambar, Bean-Onion Coconutty Vermicelli Rice & Sweet Jaggery Rice

   I wish to dedicate this post to my Late Dada-my grandfather Pujya Bhaiyaa, who shall always be closest to my heart. Today, he would have turned 100!

 The best memory that I hold very dear is I was his THE FAVORITE. Love you Bhaiyaa & miss you even today. Bless me!
As luck would have it my Pappa’s birthday on “paper” is today. So in a way I dedicate this post to two of my most adored, loved & respected “Pappas”.
“Pappa you have been the light of my life. A strong emotional pillar. I still remember the previous night before my marriage, when you as a regular habit lovingly patted me on my forehead till I had fallen asleep. I still crave for that loving hand on my forehead at bedtimes! I still want to be that little girl who can “manage” to rightfully hop on your lap and cry my woes away.Pappa the unconditional-unselfish giver… love you too likewise….happy birthday!!”

Putting a small post from my kitchen.
Simple as you like it. 
 Sweet as you like it.


 Quickie Tomato-Onion Sambar :
My family likes a thicker sambar, but water can be added to dilute it.

In the Pressure cooker..

  1. 1tsp. Ghee
  2.  1tsp. sesame oil. allow to heat-not smoke.
  3. Add Methi/fenugreek seeds & Mustard seeds. Allow to crackle.
  4. Add Asafoetida/Hing- 1Tsp., Turmeric-1tsp. , 1 Green Chilli, 20 Curry leaves- let crackle on low heat. Avoid charring/burning.
  5. Add 1 Medium roughly chopped onion. Saute till transluscent. 
  6. You Can Add diced veggies of choice:like: pumpkin, Okra, carrot, Aubergine, radish
  7. Add 2 Medium fine chopped tomatoes.
  8. Mix well.
  9. Add Half Cup Tuver Dal/Pigeon Peas(lentils)-washed thrice.
  10. Add 3 Cups water.
  11. Add Salt- to taste
  12. Add 1 Tsp. Tamarind Paste.
  13. Add 2 Tsp. Jaggery(optional or to taste)
  14. Add 1 Tbsp. Sambar Masala
  15. Add Half Tsp. Rasam Powder.


  • Put the Cooker to pressure till minimum 3 whistles.
  • Taste. Adjust Taste.
  • Eattaa!! 

BEAN-ONION VERMICELLI RICE : this too a quickie


  1. 1 Cup Rice- washed & soaked
  2. 3/4th Cup Vermicelli
  3. Half Cup Grated Dry Coconut
  4. 1 Cup Fresh French Beans- washed & cut to Choice
  5. 1 Small Onion- roughly cut
  6. 15-20 Curry leaves 
  7. 5 cups water or according to our rice type
  8. 1 Tbsp. Ghee
  9. 1 Tsp. Mustard Seeds
  10. Salt- to taste 


  • In a Pan on LOW heat  Dry Roast  Vermicelli & Grated Dry Coconut
  • Let soft & sweet aroma emerge allowing the coconut to release its oil
  • In a microwave safe bowl transfer the washed rice
  • add the roasted vermicelli and coconut 
  • Add Water
  • Now add Ghee, Mustard seeds, Cumin/Jeera & Curryleaves to the pan
  • Put on Medium Heat
  • Allow all to crackle
  • Add Onions & Beans
  • Saute till transluscent
  • Add to the Microwave safe bowl with rice & vermicelli
  • Add Salt to Taste
  • Put on a High in Microwave for 20 Minutes or as per you Microwave power
  •  Ettaa!!

 Sweet Jaggery Rice:- 


  1. 3/4 Cup Jaggery
  2. 2.5 Cups Water
  3. 1 Cup Rice- washe & soaked ( this water not to be used for cooking)
  4. 4 Green Cardomoms-whole
  5. 4 Cloves
  6. 12-15 Roughly Crushed Cashew nuts 
  7. 1.5 Tbsps. Ghee
  8. Pressure Cooker


  • In a vessel add 2.5 Cups Water & 3/4 Cup Jaggery
  • On Low Heat bring the water to boil letting the jaggery to melt
  • Stir to avoid Jaggery sticking at the vessel’s base
  • After the jaggery melts, let the sweetened water simmer for about 5 minutes
  • FILTER & keep aside
  • In the pressure cooker ADD  GHEE, Cloves, Cardamom, Cashews 
  • Put on a low flame
  • Allow cashws to turn sweetly brown
  • Strain water & add the soaked rice
  • Add the jaggery water
  • Stir lovingly 🙂
  • Pressure cook for 2-3 whistles on low heat.
  • Allow Cooker to cool
  • Serve hot.

 This is what I made today for lunch….


Desi Pulao and Gujarati Kadhi

It’s been almost ten months since I bid a sad goodbye to my favorite Bahrain to come to this place called Rwanda. Although I always dreamt of being a tourist to the African continent, residing is a different story. Before I set foot to this picturesque country, I never knew it existed! I know it’s shame shame…. but sadly true.
God has blessed this place with abundant agricultural produce, natural beauty,a pretty fine weather. Sadly, some locals have a weird sense of ownership here !! My own “house guard” from a proper security agency stole my Ray Ban gogs. My phone (a galaxy note) got flicked from my car. People of the worker class here conveniently believe that what is in “your” hands, if they begin to fancy it, is theirs!! Hence they thieve!!
I wish there was a reset button. Every three months a new maid. The problem is they want money, food but work is something they don’t think is their duty against the food and money they take. The maids do understand in a worst scenario some broken English, but they understand instructions only when it is to their advantage- otherwise it is “anhaa… english? no understand” and they start nodding their heads with averted eyes…. my kitchen lost out on some five kilos of Dehradun Basmati rice , some 3 kilos of potatoes,  a kilo of sweet potatoes, unlimited onions and tomatoes, some 2 kilo of Tata Salt, don’t know how much sugar…. to my ever hungry maid Betty!! :-/
The maids have absolutely no sense of proportion. They are a pro when it comes to using dish washing soaps, clothes washing detergents, “VIM”. “OMO” … if given the freedom they easily and willingly would utilize 1 kilo of soap for a half load of washing machine…..
My day starts with the dread that come 8 am and Betty the menace will come to rule. She rules my kitchen from one o’clock noon to six in the evening. I learnt the hard way when I took to bed with severe exhaustion and high fever! Now I lock her out between two and four in the afternoon.
The best part is these women have the nerve to flirt and be sweet with your hubbies. When the hubbies are around in the house they are coy, docile and forever at your service. The moment they sense the hubby is out of the house, they come back to their vicious selves!!
If shouting or domination is not you forte, then handling an African maid can screw your peace of mind to pieces……
It’s been months since I actually mustered some nerve to sit down to blog. (My phone had a library of photographsfor my blog which I lost, some precious family snaps, a wonderful collection of songs and what not… I am still moping for my phone)
Well, constant demand on my routine due to the savage maid  & my phone theft made my rhythm of blogging go out of tune. Now trying to come on track…

Today was one of those days when my mind went blank. My veggie section, fridge & store room  were well stocked and yet I wasn’t able to come up with something that would be agreeable to my lunch plate as well as my fifteen year old daughter’s “Lunch Box”.
Then I remebered my Guru’s article of “rice is good” “ghee is good”and I decided to come up with something with these two ingredients which have been tabooed by one and many …
I thus dedicate this post to my Guru, Rujuta Diwekar, who has taught me to eat guiltfree and with love for my kitchen..

Rujuta… for you!

Desi Pulao with Gujarati Kadhi!

Gujarati Kadhi: A no-nonsense instant solace incarnate!


  1. A bowl to mix the below & a WOK
  2. A Whisk
  3. 2 cups THICK Buttermilk/Laban- sourness by choice or 1.5 cups curd/yogurt/dahi
  4. 1  cup water or for curd/yogurt/dahi- 2.5 cups
  5. 2 Tbsps. Besan/chana atta/ Chikpea flour
  6. Salt- to taste
  7. Jaggery- I use 1 tbsp OR monitor as per liking of sourness in the Kadhi
  8. 1″ piece Ginger, peele, washed and grated
  9. 4-5 twigs Curry leaves OR 15-20 curry leaves
  10. 2-3 Tbsp. Cilantro/Coriander/Kothmir/Hara Dhania – washed and finely chopped
  11. 2 Green Chillies, washed and slit vertically
  12. 1 Big dry Red chilli
  13. 12-15 whole Pepper Corns
  14. 2″ long Cinnamon stick
  15. 2 tsp. Fenugreek seeds
  16. 2 tsp. Raai/mustard seeds
  17. 2 tsp. Cumin/Jeera
  18. HALF tsp. Asafoetida/Hing
  19. 1 Tbsp.  Cow’s Ghee/ Clarified butter

Method :-

  • In the bowl mix ingredients number 3,4,5,6
  • Whisk well
  • Transfer to a wok
  • On a low flame stirring frequently put the wok
  • Add a some 7-8 curry leaves, a little grated ginger, 1 green chilli & 3-4 pinches of Coriander
  • Add jaggery
  • Let the Kadhi come to a good happy boil
  • Kadhi boils over like milk
  • Keep stirring frequently or the kadhi will boil over and jagger shall stick to bottom & burn
  • Put the wok by the side once the kadhi come to a boil
  • In a small pan or a convenient vessel over a low flame, put 1Tbsp. Cow’s Ghee/ Clarified butter 
  • immediately add the cinnamon stick, pepper corns
  • allow the ghee to melt
  • add fenugreek/ methi seeds
  • add 2 tsp. Raai/mustard seeds,2 tsp. Cumin/Jeera 
  • let all crackle
  • add the asafoetida
  • Add rest of the ginger, chillies, cilantro & curry leaves
  • saute well , stirring till a beautiful aroma wafts in  kitchen
  • Care should be take to avoid all the spices going”black”
  • If the heat is to intense then remove from flame and let the spices release their flavours
  • transfer “all” of it to the kadhi in the wok
  • Put kadhi again on a slow flame to give one more boil over and cover

 TIP: Since there are to many spices in the Kadhi, Before serving I let the kadhi pass through a colander and then garnish it with some cilantro for looks! Do enjoy the flavorful Kadhi boasting of so very tasty ghee & other digestion friendly spices!

Desi Pulao:-
I first cut carrots, beans, potato and added to my soaked rice. I had some 1.5 cups of Kabuli Chana/chikpea, boiled and ready. I mixed all these with salt to taste and microwaved it for 22 minutes. Decide you own minutes for microwaving as powers vary.

For The Microwave:


  1. 1.5 cups Basmati Rice, washed well & soaked- keep aside
  2. 1 Medium Potato, washed peeled and cut to small pieces
  3. 2 Medium sized Carrots, cleaned washed  and cut to small pieces
  4. Handful of Green Beans, washed  and cut to small pieces
  5. 1-2 Cups of pre-boiled or canned Kabuli chana/ Chik Peas
  6. Salt to taste
  7. 3.5 -4 Cups Water
  8. A Microwave safe bowl


  •  In the microwave safe bowl, drain water & throw in the rice
  • Add rest of the ingredients
  • Add salt to taste
  •  Add 3.5 -4 Cups Water
  • Microwave till done
  • My microwave on a high power took 22 minutes.
  • Once done remove from microwave & let cool.

FOR THE WOK:- While the rice was in the Microwave I finished rest of the cutting/chopping


  1. A non-stick  “chinese style” Wok
  2. 2 Tbsps. Cow’s Ghee/ Clarified butter or quantity to liking
  3. 1tsp. Sesame oil (adding a little oil to ghee stops the ghee from burning)
  4. 1tsp. Cumin/ Jeera 
  5. 1 tsp. Mustard seeds/ Raai
  6. 3 non-spicy green chillies- slit vertically ( we don’t want chilli rice)
  7. 1 Cup Cilantro/Coriander/Kothmir/Hara Dhania – washed and finely chopped
  8. 7-8 Shallots- peeled, washed & cut
  9. 2 Garlic buds, crushed and chopped
  10. 1 medium size Red Onion, peeled, washed & cut
  11.  2 very large BellPeppers/ Capsicum- washed, deseeded & cut to small pieces


  •  Place the wok on a low flame
  • Let it heat well
  • Add 1tsp. Cumin/ Jeera ,1 tsp. Mustard seeds/ Raai
  • NOW add Cow’s Ghee/ Clarified butter or quantity to liking & sesame oil
  • let crackle
  • add onions
  • saute till transluscent
  • Add Cilantro/Coriander/Kothmir/Hara Dhania, BellPeppers/ Capsicum & green Chillies
  • Saute till the onions turn a fine pink- not brown
  • Add the microwaved rice,
  • taste salt, adjust
  • Mix well & plate well
  • Feel the veggies taste individually although its a medley

TIP: Since the Kadhi is well spiced, do note that I have refrained from using any Garam masala or whole spices. This rice taste good with the natural flavors of Ghee, Veggies & rice itself.


Quickie EGG FRIED RICE- Tiffin Box

When I am notified in my mail box that a Famous NAME from the Food Biz has begun to follow me on Twitter, my first reaction is euphoria. Then as days go by, my Face Book page notifies me of the post by the celebrity chef using  TAG LINES, Meal Ideas or a Particular Topic addressed by him using what I have posted on my Blog !!!!! The jubilation & euphoria turns to anger & then helplessness! If the Celebrities begin to utilize material from a simple housewife’s Blog, who do not even have reader traffic beyond her kith & kin or well wishing friends :-/ , that too without acknowledging, I would opine it as lame & unchivalrous!

Now, after reading this it’s up to the Big Boss of the Food Biz to approach me for his ” commercial requirements” !

I had capsicum/ sweet bell peppers/ green peppers/ Shimla Mirch & carrots only in my fridge. Hence I decided to send something flavorful in my daughter’s Tiffin Box to hide that my fridge wasn’t equipped & ready for her lunch box. :p  Simple flavors of grated Garlic & Ginger made it a Tiffin Box/ Lunch Box Yummy all worthy to be eaten on a cold rainy & a Harry Potter style “dark day”.


                                                                                                    in the tiffin box
* 3/4th Cup Rice, washed & Soaked
* 3 EGGS, readied in a bowl with 2 PINCHES OF SALT
* 1 Medium Carrot, cleaned, washed & finely cubed
* 1 Medium Bell Pepper, washed cleaned & finely cubed
* 1 Large Red Onion, finely chopped ( red onion gives a better flavor than any other onion variety)
* Half a Bunch-if you have-optional- Spring Onions Finely cut-esp. the greens
* 3 Pinches Black Pepper roughly crushed OR powdered- as per liking
* 2 Pinches Chilli Flakes- quantity as per liking
* Green Chilli- 2 Small- finely chopped OR as per liking
* Salt- to taste
* 2 Tbsps.Sesame OIL
* 2 Tsp. Vinegar
* 2 Tsp. Soy Sauce
* A NON STICK WOKpepper from peppermill, chilli flakes with the rice

finely cubed capsicum

grated ginger-garlic

* In a microwave safe bowl transfer the soaked rice- not water
* Add 2.5 time the quantity of water to Rice
* add a salt- very lightly
* Put the rice in microwave for 7 minutes on a high
* Add finely cubed carrots & delicately mix
* Put the Rice on a 8 Minutes High
* Rice Is ready.
*MY Microwave takes 15 minutes to cook rice, adjust timing & water according to Microwave’s power
* Set the Rice aside to cool

pepper from peppermill, chilli flakes with the rice

rice added to nicely pink onions, ginger garlic & crunchy capsicum

rice before addition of eggs

* Allow the Non stick Wok to smoke
* Add Sesame Oil
* Add grated Ginger+ Garlic+ Finely chopped Onion
* Toss well
* Add Crushed Pepper & Chilli Flakes
* Add finely cubed Capsicum
* Toss for 3-4 Minutes
* Transfer the cooled rice to the Wok
* Mix well
* Taste for Salt, Adjust taste
* Make a Well of rice, exposing the centre of the Wok
* Pour the EGGS, Stirring well to make it semi-scrambled
* Now Gently Fold in the rice
* Allow the scrambled egg to coat the rice well
* Add Soy Sauce & Vinegar
* Mix well & Taste to adjust the salt
* Turn Off Gas
* If you feel the mushy egginess still remaining, transfer to a microwave safe bowl

egg is added
* Put the Rice on a High for 3 Minutes,
* Rice is ready,Hot & ready to be “hogged” 🙂 🙂
* Transfer it in the Tiffin Box, rest is for the Chef! he he he 🙂

in the tiffin box




I am a foodie & I love to cook too… I never feel lazy when I have to cook. Any time of the day/ night. Sometimes I even get scolded by my Hubby dear for not taking a break. It’s tough to explain but cooking’s my break 🙂
But  I am a staunch Gujarati too. I love my “thepla-shaak” , Daaldhokli, Dhokla, Khaman-homemade, my Dal Rice Shaak Rotli meals…and MUTHIYA- the steamed dumplings.
I can write a long article about these lovely MUTHIYAS 🙂


  • they are made out of flour.
  • they can be made by combining several flours of your choice.
  • But the base flour has to be wheat.
  • In combination with wheat flour, I combine Bajri/Millet, Maize, Wheat Bran, Burgul/Ghau Fada
  • I GRATE sweet gourd, carrot, zucchini, cabbage or chop spinach, fresh fenugreek leaves- whatever is available in my veggie tray, I add to the Flour/s or a little of all of this
  • Even grated bitter gourd/karela & it’s skin  also tastes awesome
  • When it comes to chopping greens, I prefer scissors
  • There have been many tips for using left over rice or Khichdi in the muthiya.
  • I hate doing that. It spoils the “MUTHIYA TASTE”
  • I refrain from using leftovers in muthiya.
  • I steam some extra muthiyas, store in the fridge to put them in some curried veggies.
  • OR even make a round 2 as an evening meal
  • OR even pack and carry in the car to avoid an “outside” meal while shopping in the malls.
  • this is a life saver dish 🙂 trust me 🙂

NOW THE recipe- finally 🙂

INGREDIENTS for the DOUGH:enough for a little leftover

  1. 1.5 Cups Wheat Flour
  2. 1.5 Cups Bajri/Millet Flour
  3. 2 cups Chopped Fresh Fenugreek Leaves, washed well ( here you can use any or little of all- GRATED sweet gourd, carrot, zucchini, cabbage, chop spinach, fresh fenugreek leaves-)
  4. 1.5 Cup Curds/ yogurt- Plain and unflavored
  5. Salt-to taste
  6. 2 Tbsp. Sugar ( believe me they don’t taste “sweet”)
  7. 4 tsp. ENO/flavorless  Fruitsalt/ sodabicarb
  8. 1.5 tbsp. Sesame seeds
  9. 1 Tsp. Turmeric powder
  10. 1 Tsp. Asafoetida
  11. 2 Tsp. Red Chilli powder ( don’t you worry, won’t get spicy)
  12. Water- as required
  13. A large BOWL to mix ALL
  14. A large good quality STEAMER
fruit salt


  1. I a large bowl put all the ingredients except WATER
  2. Mix & knead well
  3. Now add water to make a soft dough. STIFF DOUGH= HARD & DRY MUTHIYA
  4. Take a pinch of the ready dough & dare to taste
  5. Taste & adjust taste right now- then no scope to rectify
  6. Wash hands, Pour water in the steamer , ready the steamer for steaming
  7. Put the steamer on a medium flame.
  8. Grease the steming dish with a unflavored and non smelly oil- well
  9. take a small dish or a bowl with some water in it
  10. Wet palms with water NOT OIL
  11. take a dollop of dough and roll well and put on the steamer dish
  12. Repeat with the rest of the dough
  13. Cover the steamer with lid
  14. Steam without opening Lid for 20-25 minutes- patiently
  15. insert a tooth pick or a knife to the steamed rolls
  16. if the knife/toothpick comes clean , then they are done
  17. If not then do wait till they come clean 🙂
  18. Serve right away for an oil free YUM with Chutney or Ketchup



  1.  NON-stick WOK
  2.  3 Tbsp. of odorless oil
  3. 2 Tbsp Sesame seeds ( yes again )
  4. 2 Tsp. Mustard seeds
  5. 1 Garlic Bulb, peeled & grated
  6. 4-5 Green chillies cut to Half Inch pieces- Or to taste
  7. Muthiyas cut to Biteable size


  1. On a Medium flame, place wok
  2. Pour Oil
  3. Allow Oil to get hot, NOT SMOKE 🙂
  4. Add Mustard seeds
  5. Allow to crackle
  6. Add Sesame Seeds + Chillies+ Garlic
  7. Add the cut Muthiyas immediately( WHY? because they are going to saute for quite some time so care should be taken that garlic & sesame & green chillies retain their favors)
  8. Carefull toss the muthiyas at intervals
  9. Allow the Muthiyas to get NICELY CRISP
  10. Transfer to serving Plate
  11. Serve with Green- Coriander Chutney & Ketchup
  12. Don’t forget your cup of TEA or  a TALL glass of Chaash With your LOVED ones..
  13. #TIP# if living in cold climatic conditions, prepare the steamed rolls & next day follow up with saute & crisping them up in the wok for your kiddo’s or Hubby’s tiffin box.


On a Friday at my Mom’s house it is Kala Chana or Black Chik Peas. But I decided to deviate a little and soaked some “tuver ( dried whole pigeon peas)” overnight & made good old “tuver ringana- whole pigeon peas & brinjal veggie.


  1. 2 Cups Buttermilk/ Laban/churned-whisked yogurt- preferably a tad sour
  2. 2 Cups Water
  3. 2 Tbsp. Chik Pea flour/ Besan/Chana Atta
  4. Jaggery- to cut the tartness of Buttermilk
  5. Salt – to taste
  6. Finely chopped FRESH Ginger & Green Chilli- to endurance & taste
  7. A Fistful- Coriander/ Cilantro – washed & finely chopped
  8. 7-8 Black whole pepper corns
  9. 1″ stick Cinnamon
  10. 15-20 Curry Leaves
  11. HALF Tsp. Fenugreek/Methi seeds
  12. 4 pinches Asofoetida
  13. 1 Tsp. Mustard seeds
  14. 2 Tsp. Cumin/ Jeera
  15. 1 Tbsp. GHEE
  16. A whisk
  17. a Bowl
  18. A copper bottom OR Non-Stick Container


  1. In a bowl pour Buttermilk & Water
  2. Add Chik Pea flour/ Besan/Chana Atta
  3.  Add Salt
  4. Whisk well to remove lumps of flour to make a smooth liquid
  5. Place a copper bottom OR Non-Stick Container on a low flame
  6. Pour Ghee
  7. Immediately add whole pepper corns Cinnamon
  8.  Immediately add Fenugreek/Methi Seeds
  9. Allow to splutter
  10. Add Mustard seeds & Cumin/Jeera
  11. Allow to splutter well & Cumin to go nicely brown NOT BLACK 🙂
  12. Add Asofoetida
  13. Add Curry Leaves
  14. Add FRESH Ginger & Green Chilli & Coriander/ Cilantro
  15. Quickly stir the kadhi mix &
  16. Add the Kadhi Mix to the Spluttering Masala
  17. Stir well
  18. Add Jaggery
  19. Frequently stir the Kadhi to AVOID Kadhi sticking to bottom
  20. Let it Boil & turn transparen
  21. Keep stirring frequently over lowest flame
  22. Taste & check if the Floury taste has disappeared to replace with a pleasant taste of the spluttered Masala
  23. Adjust taste of salt & jaggery to liking



  1. 1 Cup-Overnight Soaked Tuver/  Whole Pigeon Peas ( soak 3/4th of a cup approx.)
  2. 2 Very Large Brinjals or 500 gms or 750 gms.(according to appetite)- washed, cubed to liking & immersed in water
  3. 1 Tsp. Asofoetida
  4. 1 Tsp. Turmeric Powder
  5. 1 Tsp. Coriander-Cumin Powder/ Dhana-jeera Powder
  6. 1 tsp. OR to taste Red Chilli Powder
  7. 1 tsp. Methi/ Fenugreek seeds
  8. 1 Tsp. Mustard seeds
  9. 1 Tsp. Jeera/Cumin
  10. Fresh Green chilli- to endurance & taste
  11. 8-10 Curry leaves
  12. 2 Tbsp. Sesame Oil or to liking
  13. Salt- to taste
  14. Jaggery – to taste
  15. A Large Non-stick Wok
  16. A pressure cooker
  17. Water for cooking Tuver


  1. Put the Pressure Cooker on a medium flame
  2. Add 1 Tbsp. Oil
  3. Immediately add HALF tsp. of Methi/ Fenugreek , Mustard & 1 tsp.Cumin seeds,
  4. Allow to splutter
  5. Add Asafoetida- Half tsp.
  6. Add ALL Curry Leaves & Green Chilli 
  7. Add Turmeric- Half Tsp.
  8. Add the soaked & WASHED Tuver/  Whole Pigeon Peas 
  9. Add enough water to Pressure cook the Tuver
  10. Normally enough to get the Tuver submerged in Water
  11. Add Salt to taste
  12. Cover lid & give enough whistles to make the Tuver become  not exactly mushy but really soft
  13. Allow the Cooker to cool on it’s own.


  1. Place the Wok on Medium heat
  2. Pour Oil- 1 Tbsp.
  3. Add Fenugreek, Mustard Seeds- Half Tsp. EACH
  4. Add Green Chiili & Asafoetida- Half tsp.
  5. Add Coriander-Cumin Powder/ Dhana-jeera Powder 
  6. Add Turmeric- Half Tsp.
  7. Add the cut Brinjals/ Ringana/ Aubergines
  8. Add the Pressure cooked  & now soft Tuver/  Whole Pigeon Peas  along with its liquid
  9. Add Chilli Powder
  10. Mix Well
  11. Cover & allow the Brinjals to cook
  12. Toss and Mix well in between
  13. Now add Jaggery
  14. Mix well & cover till done
  15. Remove cover & check for the liquid in the Veggie
  16. If the Liquid is too much, remove cover & allow the Liquid to evaporate
  17. But this semi- curried veggie tastes heavenly with Chapati & Rice
  18. Taste & adjust taste
  19. Sprinkle some chopped coriander serve with Kadhi, Chapati & Rice

  1. Enjoy!

Yummy carboproteiniliscious EGG PARANTHA

What’s in my lunch box Mumma? Pat came the question from my teenaged Lavanya.This is probably the most dreaded question for any  Mom. I would rather watch a horror movie. It’s safe, atleast after two & a half hours doesn’t haunt me. THE “What’s in my lunch box Mumma?” haunts me 365 days.
This is what I gave her today with a homemade Vanilla milkshake in a protein shake bottle. 🙂 I gave her a veggie egg parantha with chunks of cheddar cheese.


INGREDIENTS: for 1 person

  1. Soft, mildly salted Parantha Dough
  2. 1 small Green Pepper, finely cut & cubed
  3. 1 small Red Onion, peeled, washed & finely chopped
  4. 1 small Tomato, washed & cubed
  5. 1 Green Chilli, washed & finely cut
  6. 1 Spring Onion, washed & finely cut ( I didn’t have :p )
  7. Salt – to taste
  8. Black Pepper corns, roasted & crushed well, ( short cut- ready made powder or peppermill)- 2 pinches
  9. Red chilli flakes OR Red chilli powder, 1 Pinch
  10. Oil- as required
  11. Cheddar Cheese OR FRESH Mozarella- as per liking
  12. 1 Egg white+ 1 Whole egg OR 1 whole egg ONLY- as per appetite


  1. In a non stick Pan pour 2 tsp. Oil
  2. Keep the Gas on LOW
  3. without waiting for the Oil to get hot , add the chopped green peppers & onion
  4. Saute till onions are a dark pink
  5. Add green chilli, black pepper & chilli flakes
  6. Saute for 2-3 minutes
  7. Remove from flame
  8. ina bowl, break eggs
  9. add salt to taste ( first dissolve salt in a teaspoon of water & then add to eggs)
  10. add the sauteed veggies to the whisked eggs
  11. mix to add to Parantha is ready.

METHOD: for egg parantha :

  1. Roll a large ball from the Parantha Dough
  2. smear it with wheat flour and roll a chapati round
  3. apply oil on surface of the rolled chapati
  4. sprinkle some dry wheat flour & fold
  5. again apply oil on folded surface of the rolled chapati
  6. sprinkle some dry wheat flour & fold
  7. Fold again to form a thick padded triangle
  8. Again smear the triangle with dry wheat flour & roll out a large parntha
  9.  In the meantime on Low heat allow Tava to heat
  10. Once heated put the  rolled Parantha on it
  11. Allow some “Boils” ( yuk! what a word) to form on parantha surface
  12. Flip the parantha to the other side
  13. wait for a minute
  14. Remove the Parantha from tava and OPEN the Parantha like a book
  15. Smear some OIL/BUTTEER/GHEE on Tava and put the Opened parantha back on Tava
  16. Pour the “Egg Mix”
  17. Immediately close the parantha 
  18. Start pressing the parantha SOFTLY with a spatula
  19. Very aggrersive pressing shall make the “Egg Mix” come out to ruin the Parantha
  20. Taking a PLATE , slide the parantha from tava to plate
  21. Carefulyl flip Parantha’s side
  22. Start pressing the parantha SOFTLY with a spatula
  23. Let the Egg inside get cooked thoroughly
  24. ENJOY with a mix of Ketchup & Mustard 🙂
  25. OR with a PIZZA CUTTER carefully cut into pieces to fill your kiddo’s Tiffinbox !
  26. OR Enjoy with your Chai cuppa or Coffee at breakfast
  27. OR as an Evening shortcut meal 🙂
  28. YOU CAN PRE-PREPARE the semi-done Parantha & use when required!! 
  29. # TIP#   For value addition in the Parantha dough, knead with SOYAMILK or Milk


It is a big task! Day in, day out coming up with interesting meals, tasty meals, yummy meals but wholesome & healthy too! It’s almost like a guy wanting to marry a girl who knows cooking, has a sense of humor, takes care of the family & in-laws, runs his house in a pocket friendly way yet keeps it all glam-sham, etc. etc…. his elders advice him to marry 3-4 girls if he wants all of these qualities. 🙂
It’s tough to explain to your loved ones that you also run out of creative fuel. You also crave a hot “interesting” meal some times…cooked by somebody other than you, served by somebody other than you  🙂
When my Mummy used to come up with some meals that I wouldn’t  like, I would throw a tantrum. The lunch/dining table would transform into a battleground 🙂 & my poor Mom would mutely hear me out.
Now I know how “so not so easy at all” this “simple” job of cooking is. 🙂 But my Mummy’s taught me a lot. I learnt a lot from her. I learnt to put your loved ones before you & live. I learnt to think about them first & then about self. I learnt to give whatever you have unconditionally, selflessly & WITH A SMILE. She always says, ” if  I have to do something & do it cumpolsively, then why crib & cry, why not sile & willingly do it…now ?”
 I now know how difficult it is to put a well cooked “thali” 365 days in front of your loved ones with a smile and genuine warmth from your heart!!
These two recipes that I am putting here are the ones that turned my childhood lunch/dining table into battleground. I gave serious bad time to my Mummy because she cooked these.It is one of those simple meals which now I love so much. It is the simplicity of my Mummy that I have grown to worship & love. Mummy for all the scarily hair raising bad time I have given to you…For You… with all my love… 🙂



  1. 1 large sweet Bottle gourd – Dudhi-Lauki, peeled, washed & nicely cubed (approx. 1.5 kg. when whole)
  2. 2 medium size Potatoes, washed,peeled, washed & nicely cubed & immersed in water
  3. 3 medium size tomatoes, washed & cubed
  4. salt- to taste
  5. Jaggery-  to tatse
  6. 3 tsp. oil ( I use sesame)
  7. 1 tsp. Mustard seeds
  8. 2 tsp. Cumin/ Jeera
  9. Asafoetida- 4 pinches
  10. Half tsp. Turmeric powder
  11. 1 tsp. Cumin-coriander/Dhana Jeera Powder
  12. Green Chilli & washed, chopped Coriander
  13. 1 tsp. or to taste Red Chilli Powder
  14. Pressure Cooker

  1. On a high flame, put the pressure cooker
  2. pour oil
  3. Add fenugreek/ Methi seeds
  4. Allow to crackle
  5. Lower flame to the lowest 🙂
  6. Add Mustard & cumin
  7. Allow to crackle
  8. Add Asafoetida , Green Chillies & Coriander/Cilantro
  9. Add Turmeric powder , Dhana Jeera powder & tomatoes
  10. Add Red Chilli powder
  11. Saute  for just 1 minute 
  12. Add the cubed gourd, potatoes
  13. Add salt &  jaggery
  14. Stir & mix well
  15. Put pressure to give 3 whistles
  16. Allow patiently for the Cooker to cool
  17. Once the pressure cooker cools, open lid transfer contents to a serving bowl
  18. Taste & adjust taste
  19. ENJOY 🙂



  1. Green Split Mung Dal- 3/4th cup, washed thrice & soaked in water
  2. Rice- 1 Cup, washed thrice  & Soaked alongwith Dal
  3. 5 cups Water
  4. 1Tbsp. Ghee/ Clarified Butter
  5. 1 Tsp. Sesame Oil
  6. 3-4 Cloves
  7. 1″ stick Cinnamon
  8. 7-8 Black Pepper corns
  9. 2 tsp. Jeera/ Cumin
  10. Half tsp. Turmeric Powder
  11. 4-5 pinches OR HALF tsp. Asafoetida/Hing
  12. 2 Green Chillis, washed & slit vertically
  13.  10-12 Curry Leaves
  14. Salt to taste
  15. Pressure Cooker

  1. Put Pressure Cooker on a high flame
  2. Add Ghee + Oil
  3. Lower flame to lowest
  4. Add pepper corns, clove & cinnamon stick
  5. Allow to crackle
  6. Add Jeera/ Cumin
  7. Add asafoetida, chilli & curry leaves
  8. Allow to merrily cracle
  9. Add turmeric powder
  10. Drain water from soaked Rice & Mung Dal
  11. Add to Pressure cooker
  12. Add 5 Cups Water
  13. Add salt to taste
  14. Put pressure & give 3 Whistles
  15. Turn off Gas & allow cooker to cool on its own
  16. Transfer Khichdi to a serving bowl
  17. Serve with loads of HOMEMADE GHEE
  18. Blissfully Tasty with Family
  19. Enjoy Khichdi & Shaak with Papad & salted Onions 🙂 & Buttermilk/Chaash

One of the most hated meals is a life savior for me now. My Hubby-Apoorva  & Daughter- Lavanya think this meal to be the “worlds awezomest” of meals. 🙂
***** Once just chuck the pizza for the wonderful GHEE !!

Veggie Pulao- with cabbage family

There are days when I am tired of Fulkas- chapatis… rolling and eating- both. Tuesday was one such day when I was craving for something tasty yet couldn’t let go off my “wholesome food” itch. I had just been to the veggie market on Sunday, hence I was a rich woman! My fridge was loaded! 🙂
I had cabbage, broccoli, cauliflower, fresh locally grown beans, carrots, capsicum…. all!! WOAH!

Just for once I decided to make PULAO the way I liked it… no MASALAS…just veggies & veggies & veggies 🙂 & a large bowl of  TOMATO SUPPA 🙂



  1. 1 Kilo red tomatoes, nicely halved
  2. 2 Red Onions, roughly cut
  3. 1″ Stick Cinnamom
  4. 2 Cloves
  5. 5-6 Peppercorns
  6. 1 Bayleaf
  7. 2 tsp. odorless oil , a no-nonsense sunflower oil works best
  8. 1 Cup Water
  9. Salt to taste
  10. Sugar to taste, (OPTIONAL)
  11. A Pressure cooker


  1. put pressure cooker on a medium gas
  2. pour oil
  3. Add cinnamon stick, cloves, peppercorns, cloves & bay leaf
  4. Let them sizzle not crackle, we don’t want their  “spice” only flavor
  5. immediately add Onions
  6. Saute till DARK PINK
  7. Add tomatoes
  8. Add Water
  9. Add salt to taste
  10. Give 2 WHISTLES to the pressure cooker
  11. Allow the pressure cooker to cool
  12. Remove cinnamon stick & bayleaf
  13. Puree ALL in a blender
  14. Consistency of  soup- individual choice
  15. For thinner soup, add more water
  16. For a finer finish, STRAIN, 
  17. For GOOD MORNINGS & roughage, don’t strain 🙂
  18. Add sugar to taste
  19. If you like the tanginess, avoid sugar
  20. Taste & adjust tastetransfer the soup to a microwave safe Bowl
  21. Heat before serving 
  22. drizzle some fresh cream before serving
  23. Enjoy!

* Cut bread slices to 1″ squares, fry & add to soup bowls before serving, or toast (OR put in oven) the squares till crisp to avoid oil.

                                                                          VEGETABLE PULAO (for a small family)

  1. 1.5 Cups Rice, washed & soaked for 10-12 mins.(I used Basmati)
  2. 1.5 Cups Rice = 5 cups water, or adjust according to rice variety
  3. 2 tbsp. GHEE or UNSALTED BUTTER 
  4. 1tsp. mustard seeds
  5. 2 tsp. Jeera/Cumin
  6. 1″ Stick Cinnamom
  7. 2 Cloves
  8. 5-6 Peppercorns
  9. 1 Bayleaf
  10. 2-3 green cardamoms
  11. Coriander/Cilantro, washed well & finely chopped
  12. a Bunch of Spring onion or Leeks
  13. 1 Green Chilli, slit into halves, or to endurance levels
  14. 8-10 Broccoli Florets
  15. 6-7 Cauliflower Florets
  16. Half Cup, finely cut cabbage
  17. 1 Carrot, cut to the shape of choice
  18. 2 Large Capsicums, cut to the shape of choice
  19. 1 Medium sized Potato,  cut to the shape of choice
  20. 1 Cup , Fresh beans,  overnight soaked and pre-boiled in salted water could be used too
  21. Salt to taste
  22. A Large Broad non-stick wok
  23. A Vessel filled with water



  1. On a high flame put the vessel filled with water
  2. Let the water piping hot
  3. add fresh beans, broccoli, cauliflower
  4. let the three simmer in water for 3-4 minutes
  5. 2 Large Red Onions, thinly sliced
  6. Strain fresh beans, broccoli, cauliflower
  7. If the  broccoli, cauliflower are insect free, then retain water
  8. In a microwavable bowl add the washed & soaked rice,  fresh beans, broccoli, cauliflower
  9. Add salt to taste
  10. Add the retained stalk + deficit amount of water
  11. Put on a HIGH for 20 Minutes  
  12. check & do the needful
  13. Let the rice with the fresh beans, broccoli, cauliflower cool totally



    1. Place Wok on medium heat
    2. pour GHEE/ Butter, ( if using butter, don’t forget to add a spoonful of oil to prevent butter from burning
    3. Add mustard seeds
    4. Add Jeera/Cumin
    5. Add Cinnamom
    6. Add Cloves
    7. Add Peppercorns
    8. Add Bayleaf
    9. Add green cardamoms 
    10. Add chilli & Coriander/Cilantro
    11. Once all crackles and sizzles, ADD ONIONS
    12. Saute till dark pink
    13. Add Capsicum & Carrot
    14. Once a tad soft , ADD POTATO
    15. Cover the wok to allow all the three things to soften & get done
    16. Once carrot, capsicum & potato are done, add cabbage, saute for 2-3 minutes, add salt to taste
    17. Remember, rice has been cooke with salt
    18. Once the Medley in wok is done,with a wet hand separate the cooked rice, broccoli & cauliflower
    19. Add to the wok
    20. Without breaking the rice grain & veggies mix well
    21. Transfer to A rice serving tray/ bowl or if very hungry take the wok on the table….

      Just ENJOY the fresh veggie taste with piping hot tomato soup


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