andhra breakfast · breakfast · dosa · rava dosa

Rava and Oats Dosa

I realise that in spite of spending all my life in North, I remain a South Indian at heart. I love all things South Indian, silk sarees, food etc. Even though I eat everything, my comfort food will always be idli, dosa, rice ūüôā¬†

So today I am sharing the recipe of my favourite dosa, rava dosa and I think its safe to assume that rava dosa is your favourite dosa too? Well this one has a twist! It has a secret ingredient and that is Oats!! There.. I can not keep a secret for too long, can I! This I can say is one of those rare recipes which are healthy and tasty at the same time. With the goodness of oats and rava and the spice of ginger and green chilli it makes for a satisfactory breakfast or evening snack.

Onion, oats and rava dosa

So lets check out the recipe.

Ingredients (Serves 2)

1 cup Sooji rava (Upma rava)
1 cup Oats
1/2 cup Rice flour
1 tbsp sour curd (2-3 days old curd)
2 green Chillies
1 finely Chopped Onion
1/2 cup Chopped Coriander
1/2 tsp finely Chopped Ginger
1/2 tsp Jeera (Cumin Seeds)
Salt to taste

Heat 4 cups of water and switch off just before it reaches boiling point.
Add rava, oats and rice flour to water. Mix well and leave it for 20 minutes.
When the water is at room temperature, add rest of the ingredients and mix well.

Why hot water? Usually you need to soak rava for at least 40 minutes before it gets ready. I was running out of time so used hot water to speed up the process and it did help!

Now comes the tricky part, frying rava dosa.

If you are wondering why tricky, it is because the consistency of this batter is nothing like regular dosa batter. This is more watery and you can not use a spoon to spread the batter on pan.

Heat the pan until smoke appears. Turn the gas to medium heat, pour few drops of oil and wipe the pan clean using a tissue paper. 

Increase the flame, now take spoonful of batter and start pouring gradually from the outside and move inside, just the opposite of normal dosa. Also, pour without touching the pan. Turn the pan around to spread the batter evenly. Pour drops of oil around dosa and in the center and when it has turned brown, carefully turn it upside down. Continue to fry on high heat. 

It is done when it has slightly browned on other side too. 

Don’t start with huge portions of batter in the beginning. Check out this picture to see how tiny my first dosa was. When you get a hang of it, you can aim for bigger and bigger dosas.

You can have these oats and rava dosas as is or pair them with coconut chutney.

Have fun! 

Look at the beautiful texture..

Update (30 June 2016): This can be a yummy baby food too. If your baby (less than 1 year) is okay with tiny bits and pieces then go for this dosa. You may skip chillies.

chicken · non veg · spaghetti

Chicken Spaghetti in cream of cauliflower

Chicken spaghetti in creamy cauliflower white sauce.. ummm sounds good isn’t!! Well it tastes even better, and what more, its guilt free too, yes you are free from maida guilt ( recently acquired by Indians ). Personally I miss using maida cos I feel there is nothing like it. However with increasing maida consciousness, there is huge demand for maida free recipes by friends and family alike. I haven’t yet completely replaced maida in baking but its fairly easy to do so in cooking.

So I tried white sauce with maida for the first time. I have used cauliflower but it can be done using mushrooms too. But! don’t go overboard by mixing cauliflower and mushrooms both for the white sauce, cos I have a feeling, it will be a disaster.

They say no to maida (all-purpose flour) in the white sauce but can you do with out cheese? No! Guess someone should first find a replacement for cheese, and that someone would definitely be awarded with, I donno, may be the best International invention award!!!

So this recipe wasn’t bad at all and luckily I did not even miss the flour so much. So lets get on with it.

Ingredients (Serves 3 )

1 pack of Spaghetti
250 gms boneless chicken pieces
1/2 cup milk
2 cups cauliflower
2 big garlic cloves
1 large onion juliennes
1 tsp corn flour 
1/2 cup grated cheddar cheese
1 Amul cheese cube (or equivalent)
Black pepper as per taste
Salt as per taste
Thyme as per taste
2 tbsp butter
2 cups chicken stock (Maggi chicken cubes is a good alternative)
1 tbsp olive oil
1 tsp sugar

In a frying pan, add 1 tbsp oil and 1 tbsp butter. When the pan is hot, add crushed garlic, onions and sugar and fry on high heat stirring constantly till onions caramelize (turn brown).

Now, add the chicken pieces, and fry for exactly one minute on high flame with out turning them. This will brown one side of the chicken. Add the chicken stock, add salt if the stock doesn’t have any salt and with out mixing, cover the pan with a lid. Simmer the flame and cook for exactly 10 minutes, do not open the lid during this time. After 10 minutes, leave it to rest for another 10 minutes without removing the cover. All this is to ensure soft and succulent chicken pieces.

Separate the chicken pieces and remaining stock in two different containers.

Saute cauliflower in 1 tsp oil until al dente. Add some salt for seasoning. Puree after it cools down.

Mix 1 tsp corn flour in milk for thickening the sauce.

In the same pan, add butter, chicken stock, cauliflower puree, milk, amul cheese cube and seasoning (salt, pepper and thyme). Taste the sauce and adjust the seasoning.

Boil spaghetti as per instructions on the pack.

Here comes the last step – plating. Put spaghetti on a plate, add chicken pieces, pour some sauce on top. Finally, add cheddar and sprinkle thyme on top.

Chicken spaghetti in cauliflower puree white sauce is ready! 

eggless baking · eggless cake · nutella chocolate cream icing

Eggless sponge cake with nutella icing

Posting this recipe on huge public demand. This one was made for a colleague’s farewell, and it did suffice approximately 50 people. Soft and moist egg less sponge cake with Nutella icing was an instant hit among all.¬†

Lot of us, specially who are used baking cakes with egg, find eggless baking extremely tricky. After a whole lot of trials and failures (disastrous!), I have got a few recipes that work like charm for me, this is one of them.. The trick is, strictly stick to the quantity mentioned in the recipe.

I had recently attended eggless baking sessions at APB cook studio, Mumbai and that’s where I got this recipe from.

A simple and heart winning recipe.. here it goes..

You need to bake your sponge cakes a night before D day!

Ingredients for the sponge cake 

150 gms Plain yogurt
100 gms Caster sugar
120 gms Flour
5 gms Baking powder
2.5 gms Baking soda
50 ml Oil
1/2 tsp Vanilla essence

8 inch baking tin

Ingredients for chocolate icing

1 cup Nutella chocolate hazelnut spread
2 cups Whipped cream

50 gms Dark chocolate 

Preheat the oven to 180 degrees.
Meanwhile, mix sugar and yogurt until smooth. Don’t beat excessively!
Add baking powder and baking soda, mix once and set aside for exactly 5 minutes.
Sift the flour during this time.
Add vanilla essence to oil, stir well and set aside.
Add oil to yogurt and beat until smooth using hand beater.
Slowly add the flour and fold it in, making sure there are no lumps.

Grease the baking tin and lightly dust with flour. Pour the batter and bake for 35-40 minutes. After 30 minutes, check if the cake is done using the toothpick technique.

Tempting as it may feel, avoid opening the microwave at frequent intervals for status check. 

Once done, remove and cool on a wire rack.

Repeat the process for another sponge cake.

Once the cakes have completely cooled down, stack them one on top of another in the baking tin and seal using cling wrap. Store in refrigerator and use it next day for icing.

For the icing

Take out the cakes. Unwrap and level the top of the cake by removing a thin layer on top until levelled, you can use a cake knife for doing this.

Whip up the cream using electric beater or stand mixer until you get soft peaks. Fold in the Nutella chocolate spread and beat until well blended. Icing is ready!

Spread some icing on top side of one cake and place another one on top. Pour rest of the icing on top and spread it in all directions. Doesn’t matter if you don’t get a smooth finish, its the taste that matters ūüėȬ†

Grate the chocolate on top to cover the entire surface. 

Refrigerate for 10 minutes so that the icing is set.

Oozing chocolate cream cake is ready!! 

chicken · non veg · pizza · snack

Chicken Chettinad Pizza

When I told my friend I have lot of chicken¬†Chettinad¬†for Sunday, she suggested some varieties using the curry like sandwich or a frankie.. and I thought thats a brilliant idea! why have it with rice alone, why not a pizza!! Turned out to be a huge hit in my family! My husband even went on to say that you can open a pizza delivery outlet with just this one flavour ūüėČ Taste this once and I bet it will make it to your list of top 10 pizzas.

If you have already made chicken curry, you are just a few steps away.


Chicken chettinad curry (Please follow the link for recipe) 
Grated mozzarella cheese as much as you like
Onion julienne as much as you like ( I use a cup of onions for each pizza )
Other veggies like capsicum ( half of the amount of onions or as per your liking )

Pizza base (makes 4 pizzas)
315 gms sifted all purpose flour
2 tsp active dry yeast
1 tsp sea salt coarsely ground
1 tsp sugar
160 ml warm water
11/2 tbsp olive oil

Sauce for pizza base (makes 4 pizzas)
1/4 cup sundried tomatoes
3/4 cup tomato sauce
1 tsp chilli sauce
4 garlic cloves
1 tsp mixed herbs
Salt to taste

Making pizza base,

Add yeast to 4 tbsp water, gently stir and leave for 1 minute. Whisk once.
Add sugar, salt to flour. 
Add oil, yeast mixture, remaining water to the flour and knead until you get soft silky dough ball. Apply some oil on top.
Cover the vessel with a cling wrap and leave it to rise until it doubles in size (1-2 hours)
Now gently knock the air out of the dough.
Make 4 balls. Place a ball on flat oiled surface and roll out a 1/4 inch thick round or make it thinner if you like thin crust.
Preheat microwave at 230 degrees.

Making pizza sauce,

Grind together all the ingredients for sauce. I like my sauce less sweet and more tangy, so added some sundried tomatoes. If you are fine with tomato ketchup, use it directly. If you follow this recipe for pizza sauce, it will be less sweet, bit spicy and some garlic flavour, consistency would be thick.

Shred chicken curry pieces using knife and fork. 

Spread the sauce into a thin layer on the base, leaving 1/2 inch around the edges.

Arrange the veggies and chicken pieces on top and sprinkle cheese.

Bake for 10 minutes or until the edges turn brown and crispy.

One thing left to be done, EAT! The flavor of smokey grilled chicken chettinad pieces will make you go wow!!!

chicken · chicken chettinad curry · Curry · non veg

Chicken Chettinad

Coming from Tamil Nadu, chicken chettinad has found its place in every Indian’s heart. My friend and I recently visited Khane khaas in Bandra and ordered chicken chettinad, it was okay but nothing like chettinad, it tasted more like butter chicken and it was not surprising given that owner was a sardar ji! ūüôā I was still craving for chettinad and decided to make it that night.¬†

If you are in for some real spice, this is just for you. Here it goes..

psst.. chettinad tastes even better next day so make lots of it. This recipe is sufficient for 2 for at least 3 meals (including 1 or 2 friends ūüėČ )

another thing.. you will notice that there is boneless chicken too, I do that when I pack some of it for next day’s lunch. It is easier to have boneless chicken with roti.


1 kg chicken (curry cut)
1/2 kg boneless chicken
1 tbsp lemon juice
Pinch of turmeric
5 big onions finely chopped
2 tomatoes finely chopped
Salt to taste
2 tbsp oil for cooking
1 bay leaf

Garam masala paste

1+1/2 inch cinnamon stick
4 green cardamoms 
1 black cardamom
1 tsp Fennel seeds
1 tsp cumin seeds
5 cloves
1/4 tsp nutmeg powder
1/4 tsp black peppercorns
1/2 star anise
2 tsp sesame seeds
3 tsp fresh grated coconut or dessicated coconut
1 red chilli

Ginger garlic paste

10-12 garlic cloves
2 inch ginger
3 green chillies 

Wash and clean chicken, drain excess water. Pour the lemon juice and turmeric, mix well and marinate until rest of the ingredients are ready.

Dry roast garam masala spices, grind by adding little water to form paste. 

Remove masala, use the same jar and grind together garlic, ginger and green chillies. Remove ginger garlic paste, pour some water and clean the jar, keep this water for cooking.

Add oil in pressure cooker, when hot, add onions and fry till they turn transparent. Add ginger garlic paste and fry for 5 minutes, Add tomatoes, reduce the flame to medium and cook with closed lid for 5 more minutes.

Add chicken, masala paste, salt and chilli powder (optional) mix well. Cook for another 5 minutes on high flame. Add water from the jar and add some more  to cover 3/4th chicken curry in water. 

Pressure cook on low flame for about 10 minutes.

Remove the lid when pressure subsides, if you find excess water fry on high flame until gravy thickens to desired consistency. 

Spicy Chettinad Chicken is ready! 

mexican · snack · vegetarian

Baked nachos chips and Salsa dip

A very healthy way to indulge in nachos and feel totally satiated. In fact you can have them everyday! This recipe is of basic corn chips but you can improvise by adding any spice of your choice.

If you have home made salsa dip to go with the corn chips, nothing like it! Home made dips are so so refreshing as compared to outside! I always prefer making dips at home, gives me a chance to experiment with different flavours. When it is so easy to make then why bother buying!

So lets get started!

Ingredients (Serves 4)

For corn chips

1 cup corn meal flour (makki ka atta)
1/4 cup wheat flour
1/4 tsp black pepper
Pinch of garlic powder (optional)
2 tsp oil
Oil for brushing baking tray
3/4 cup warm milk
Salt to taste

For salsa dip

1 Tomato (not very ripe)
1 small Onion
1 small Capsicum
1/4 tsp Thyme
1 tsp Olive oil 
2 tsp Balsamic vinegar
Goat cheese (Optional)
Salt to taste
Black pepper as required

Lets bake some corn chips!

Mix all the ingredients for corn chips except milk. Now add little milk at a time and make medium soft dough, you may not need entire milk. You will see some cracks in the dough, thats okay. Cover and set aside for 15 minutes.

Usually next step is to make makki ki rotis and lightly cook on tava till it becomes firm and them cut into desired shape and deep fry. I did it differently.. so you skip all these steps and also avoid deep frying!

Preheat microwave at 180 degrees. Invert your baking tray, meaning, put it upside down and coat the surface with oil. Take half of the dough and make a ball, now you will be making roti on baking tray directly. 

If you have any experience of making makai ki roti then you would have guessed the next step otherwise it is going to be a new experience for you. You will also learn how to make makai ki roti.

Place the ball in the centre and lightly press it. Now spread some oil on top. Put thin plastic cover on top and use a rolling pin to make roti very gently. Do not press too hard and its okay if its not perfect round shape. I did not click a picture while doing this, but I do have a picture of making makki ki roti. Take a look below, this is what I am talking about. Make it as thin as possible without breaking.

Now remove the cover and cut into desired shape and put the baking tray in oven. Bake for 12 minutes at 180 degrees. 
They will become crispy once they have cooled down so give it time.

Now lets make some tangy sweet and spicy salsa dip

Finely chop tomatoes, onions and capsicum. Put in mixer and grind for no more than 4 seconds, we want it coarsely ground. Please refer to the picture. 

Add salt, pepper, thyme, tiny pieces of goat cheese and oil to the vegetables and mix well. Refrigerate for at least an hour before using.

And we are done!! Enjoy :-))

cheese · chicken · non veg

Pasta and Meatballs

The movie Cloudy with a chance of meatballs had inspired me to come up with the name “Raining food”, so its time I make some meatballs.

If you have gone through this post on Scotch eggs you are half way through. Actually I had planned for scotch eggs alone but while I was preparing them it occurred to me that the meat mix would be just idle for meatballs and that is how I made them too.

I have always pictured the taste and texture of meatballs in a certain way in my mind and this recipe is totally coming from my imagination. I did not have Spaghetti so settled with Fusilli instead. Often wonder why Spaghetti and meatballs is such a famous combination, when it should work well with other types of pasta too. Anyway.. lets start with the recipe

Meatballs and pasta


250 gms Fusilli (Serves two)

For meatballs (Makes 20 of 1.5 inch diameter)

2 eggs beaten
2 onions finely chopped
200 gms minced meat of your choice
1 cup of refined wheat flour
Lot of good quality white breadcrumbs (I used 6 slices of bread for this)
Dried herbs of your choice (I used oregano, thyme, sea salt)
1/2 tsp mustard sauce
1/4 tsp garlic powder or 1 tsp crushed garlic
1/2 cup grated parmesan cheese (You may increase the amount of cheese)
1 tsp black pepper
Oil for deep frying
Salt to taste

For marinara sauce (You can totally skip this by ready made marinara or pasta sauce with tomato base)

2 large onions finely chopped
2 tomatoes pureed
6 garlic cloves finely chopped or crushed
2 cups chicken stock (Use Maggi chicken cubes)
1 tsp Worcestershire sauce (Optional)
1 tbsp tomato ketchup
1 tbsp butter

To prepare the meat, 
add 1/4th of the breadcrumbs, onions,herbs, cheese, pepper, mustard sauce, garlic powder and salt to it. Mix well.

Keep breadcrumbs, beaten eggs and flour ready.

Apply some oil on your hands and make meatballs 1 inch in diameter.

Now roll it in the flour and then dip it in the beaten eggs and finally roll it in breadcrumbs. Again dip in egg and roll in breadcrumbs. This will ensure a thick crispy layer on top in case you want to have them just like that with ketchup.

Heat oil for deep frying and set the burner on medium heat when oil is hot.

Gently dip each meatball in oil and fry till it turns golden brown. The heat should be low enough to be able to cook the meat for about 4 mins each.

If you want to avoid deep frying which you totally can, you can bake them in the oven and lightly roast them on a pan later (again, roasting is optional). Preheat microwave at 200 degrees and then bake for 20 minutes o
r the latest trend is that of Paniyaram or appe pan easily available online and offline too. Healthier and more convenient way of cooking, you may invest in one as it is definitely worth it. 

Okay now that your meatballs are ready, lets make some sauce for pasta.

Meatballs and pasta on

Because we are adding lot of cheese to the meatballs, I prefer going for tomato based sauce and not a white sauce which is also cheesy. 

We are going to make some marinara sauce for pasta.

Heat butter in a frying pan, add onions and cook till they turn transparent. Add garlic and cook for another 2 minutes. Add tomato puree and simmer the flame, cover the lid and cook for another 5 minutes.

Add stock, ketchup, Worcestershire sauce, salt to taste and mix well. Check salt and add if required. If you find the sauce too tangy, you may add some fresh cream or milk as per need. Bring to boil

Add meatballs, cover and cook for 5 minutes. The sauce is ready. At this point, you may add some dried herbs of your choice.

Cook fussili,as per instructions on the pack.

One last step, Serve hot!