Monday 20 July 2020

Bhuna Masala

This is the basic Indian curry paste or sauce which you normally use in your daily cooking. This recipe is actually a Punjabi style curry paste but I have added some curry leaves too. These days I am using more curry leaves in my daily cooking. so thought to add here too. hence you can definitely use this recipe in your Punjabi curries. This paste is versatile that you can store and freeze it if you dont have that time to prepare it instantly.

This is a simple recipe the basic ingredients i used are Tomatoes, Onions, ginger, garlic and some spices. These days, as my daughter's summer holidays are going on, hence I am busy with my shoots but I have to spend time with her as in this pandemic I cant send her to her friends place. so have to cook lunch breakfast dinner in time. and have to balance my work too. Still I dont used to freeze any of my curries or paste but for the people who cannot grab that time, this is the perfect recipe for them.

This time we are back with foodiemonday bloghop event, with theme of #desibasecurries. This theme was suggested by Preethi prasad.. Who owns blog Preethiscuisine

A wonderful blog has many lovely recipes...I like many of them but few are here,

Cheesy penne pasta
Veg masala khichdi

For this theme I made this Bhuna masala check out the recipe below and enjoy!!!


1/2 cup Oil
7-8 curry leaves
5 Onions medium diced
10 cloves Garlic minced
2 inch Ginger grated
4 Green Chili Pepper
6 Tomatoes medium chopped
2 tsp Kashmiri red chili powder
5 tsp Coriander powder
1 tsp Ground Turmeric
2 tsp Salt


1. Use a heavy bottom deep saucepan. Add the oil and onions, Curry leaves and saute for about 15 minutes. Stir at regular intervals from the start on stove.

2. Add the tomatoes and spices, and stir well. Cover and let it cook for 5 minutes, so the tomatoes soften. Then cook the masala uncovered so all the liquid dries and the masala thickens. Keep stirring at regular intervals.

3. The Bhuna Masala is ready when it starts to leave oil on the sides of the pan. You can keep it as it or blend in a blender, depending on your preference. Take it out in a glass jar or any jar once its cool down. freeze it and use it as per your need.


Monday 13 July 2020

Blackberry Greek Yogurt

This may look like a healthy, power breakfast (which it definitely can be), but I tend to enjoy this Warm Blackberry Yogurt Bowl as an after dinner treat. There's something so sweet and satisfying about warm blackberries over chilled yogurt. With the addition of favorite fruits, this is a delicious dessert that you can enjoy without any guilt.

This time we are back at Foodiemonday bloghop event with Yogurt special recipes, the theme was suggested by poonam who owns Annapurna blog. There are hundreds of recipes which you will love to try from her blog. few are my favorite.

Spinach oats cutlets
Manipuri Khichdi
Puran poli

Check out the simple recipe of blackberry greek yogurt bowl bowl below and enjoyyy!!!!


200g blackberries
40g sugar
300g Greek yogurt
50ml honey
100ml milk


1. Toss together the blackberries and golden caster sugar in a large bowl. Leave for 30 mins or until the fruit starts to break down, then mash the berries a little with a fork.

2. In a separate bowl, mix the Greek yogurt with the honey and milk. Add the yogurt in to the berry's mixture. You can crush them together or simply mix them with spoon also.  Freeze for an hour. Garnish it with some your choice of fruits.


Monday 6 July 2020

Sweet Potato Patties

I normally dont do much fasting and all, There are only three fasts I do in whole year, and at that time we used to make several things at home. There are many many recipes you will find out on social platforms and you will love them all. But few are like very authentic and we are grown up with those dishes or recipes.

This Sweet potato patties is one of that recipe which used to prepared at our home. My mom used to make this specially for my dad, He loves this patties. We all used to cherish those perfectly made patties whenever any fasting days are coming. Its very simple and not so many ingredients required for it. some people add roasted crushed peanuts too in this recipe, and that tastes good too.

This time for our 254th foodiemonday bloghop event we are back with fasting recipes or Farali specialities. The theme was suggested by Kalyani sri who owns
blog, and has amazing recipes on her blog. I like many of them few are here,

Zaffrani MIllet apple phirni
Roasted bell pepper hummus

For this theme my contribution is Sweet potato Patties they are made with water chestnut flour (Shunghade ka aata). check out the recipe below and enjoy!! :)


5-6 sweet potatoes
1 teaspoon Green chili chopped
1 tsp Ginger finely chopped or grated
1/2 tsp roasted cumin seeds or powder
1/2 tsp sesame seeds
1 or 2 tablespoon Shinghade ka aata or water chestnut flour
1 teaspoon lemon juice
1/2 teaspoon red chilli powder
1 Tbsp Chopped coriander leaves
rock salt or black salt
oil for frying


1. Rinse and clean the sweet potatoes well in water, I put them overnight in water so all the mud will get remove by the morning. then rinse them properly they will be super clean.

2. Roast them in the oven or on the gas also with BBQ net or any other steel net till they are cooked and soft.

3. Peel them after baked< you can boil them also in pressure cooker with less water and salt, but I prefer to bake it enhance the flavor of it.

4. Take them in a large bowl and mash it with masher or with fork, and add green chili, ginger, salt, shinghade ka aata, cumin seeds, sesame seeds and chopped coriander leaves. at the end add lemon juice and mix them all very well.

5. Shape into medium sized patties, and make even sizes of all.

6. Take a pan and add little oil it heat it little and place those patties on it and fry them till both the sides are brown.

7. You can serve it with Yogurt raita or any chutney. Or any kind of sauce you can use.

Enjoy this Vrat or Farali special recipe at home.

Monday 29 June 2020

Veggie Bean Burger (kids platter)

Kids meal is something we always think what to give by keeping the nutrition in our mind, Good amount of protein, vitamins, and calcium. many other things too. My daughter is that kid who eats almost everything (touchwood). yeah sometimes she gets bored if i keep giving her roti sabzi and daal. then she will tell me mom no Roti today pls. so I try to give her something else but definitely I keep things on healthy way.

For example, she loves pasta in white sauce, I make white sauce with whole wheat, by adding milk and cheese. Pasta i use wheat and semolina one. You will not love the taste, it will almost come as you make with maida.

Here, again we are back with our foodiemonday bloghop event, and this time we are back with #munchkinmeals. and when i told this to prisha that this time we are going to make soemthing for kids meal. on the spot she told me mom plss make burgers, she is actually a McD veggie burger fan. but here since 6 months Veggies burger in McD is not available. and she do miss that. here I tried making burger but with kidney beans. She dont like beans. well, she told me mom plss dont add it, she knows there's no Rajma in McD burger but I tried to convince her that you will love it. and she said Ok mumma. And I am glad she loved it and told me mom I love it. I made this platter for her in her lunch yesterday. she loves those Swiss roll cakes and fresh juices.

This theme was suggested by Narmadha and she wanted us to share some recipes which kids normally dont eat and we can feed them. Please check her space for lovely recipes at

There are many recipe I like from her blog few are here linked, take a look at:

Mango mastani

Little millet Upma

chapati Noodles

Here I tried the healthy burger recipe to please my kid.

This platter has :

#veggieburger (Homemade)
#Swissrollcakes (not homemade)
#Freshorangejuice (Homemade)
#Somefruits (god made)


1 Cup boiled kidney beans (Rajma), rinsed and drained
1/2 cup Cooked brown rice
1/2 red bell pepper, cut small
1 Clove garlic, peeled
1 tsp cumin
1/4 tsp salt
1 tbsp salsa
1/2 cup bread crumbs


Drain and rinse beans. Dry the beans before putting in a food processor. Pulse until slightly mashed.
Chop red bell pepper and onion into medium pieces. Add to the food processor with garlic. Pulse.
Add the remaining ingredients and pulse until well mixed.
Form into patties and place on wax paper.  Freeze for 2 hours.
On a Pan lightly oil a skillet and cook on medium heat. Cook 7 minutes on each side.

Your burger patties is ready to go in burger.

Assembling of burger:

Take a small burger bun apply some butter on it, then apply some tomato ketchup, put one cheese slice, then your burger patties again add one more cheese slice, and finally add some purple (red) shredded cabbage. You can add lettuce, My kid she don;t like lettuce.

Serve it in your kids plate with some fruits and cake and some fresh juice.

Monday 22 June 2020

Chickpea salad

Chickpea Salad combines all of my favorite fresh vegetables in one delicious bite. Chickpeas are combined with juicy tomatoes, refreshing cucumbers tangy purple cabbage all tossed in an easy homemade lemon kissed dressing.

I just love summary salads, in these days being in lock down (we are in partial lock down) everyday many things we wants to eat and having those craving....My family and nearest friends who are living close to us, on a weekend we are trying different recipes at home, and interesting thing is the boys having interest in cooking a lot these days...hence, Thts not a good news for me actually, as they request to make this make that, and workload is more now ;) but yes we do enjoy having all the stuff and few indoor games. so because of having these many dishes, on this weekend we sorted ourselves with simple salad with chickpea and yummy dressing we made with lemon olive oil and garlic based mixed herbs. The salad was so yummy and tummy was full only by having it.

This time for our foodiemonday bloghop theme, its a  #chanatime theme, a theme was suggested by Mayuri dee....I made this chcikpea salad for the theme. please check the recipe below. check delciious blog from Mayuri patel dee who has yummy recipes, As I am born and brought up in Gujarat, yes I love gujarati dishes and she has wonderful collection of that and her baking delights are amazing. check this collection and enjoy

Gujarati dishes
baking delights


1 Red Onion
1/2 fresh lemon
1 Cup chickpeas (boiled)
2 Cups cherry tomato
2 Cups diced cucumber
1/2 cup fresh parsley
1/2 cup Purple Cabbage
1/4 Cup Orange Carrot

For Dressing

1/4 Cup olive oil
2 tbsp Lemon juice
1/2 tsp mix herbs
Salt & pepper


Cut all the vegetables in same sizes, add salad dressing in it, and gently toss to combine.
Refrigerate at least one hour before serving.

Monday 8 June 2020

Vanilla Strawberry Cupcakes

Pa Pa Ra Pa Ra!!! Well, I cant keep calm,  As its our 250th #Foodiemonday #Bloghop Event, and I am so so happy that I am again a part of this beautiful grown up baby of almost about to be of 5 years. I started this bloghop in 2015, and my first post on this was Chocolate hazelnut pudding. This was started with 3 people, slowly the family grown, many ups and downs, many still there many left, even if I started this bloghop, I couldn't keep continuity with it, And yes I always have regret about that, but many times, your other responsibility and career, not let you do everything what you want to. There is always a chance of evolving your self. This blogging journey made me learn so so many things. I learnt to connect with fellow bloggers, your followers, yours appreciators, your critics, So many virtual friends. Blogging made me to be a photographer, I didn't know that can take this as my career, Its totally different as by degree I am a chemical engineer, and now I am a professional food photographer and stylist in Doha town. In these 5-6 years of my blogging journey and blog hop gave me this identity which I always wanted for myself. And I m touched that I could achieve something by spending time on this. I really want to thank very very old members of foodiemonday who took all the responsibility of bloghop and made it successful still.

Mayuri Patel Dee who owns Mayuri's jikoni blog, who always stick to the rules and always try to bind all of us, always there whenever you need, whenever you want any suggestions. I am glad to meet you dee on bloghop and definitely lucky i am. :) hugs to you

Sujata Roy dee who owns betterup with sujata blog, Yes, the name it self says you can be better in your culinary skills by following her recipes on her blog, she is very gentle, very loving, and always their to help you in need. I have some extra soft corner in my heart for her, which I might not able to express, we never met or never had personal phone call but you are close to my heart dee :) plss be always with us :)

Preethi Prasad dee who owns Preethicuisine blog, very old member of bloghop, very humble, helpful and delicious recipes she owns on her blog. There was a time I had hard time with bloghop she was there with me to guide you on right way, I will be always thankful to you preethi dee :)

There are many other beautiful talented bloggers in our foodiemonday bloghop you really should stop by all their blogs.

check out all of them here:

1) Kalyani sri owning the blog sizzlingtastebuds
2) Narmadha owning the blog Nams Corner
3) Renu Agarwal dongre owns the blog cookwithrenu
4)Sasmita sahoo samanta owns the blog First Timer Cook
5) Poonam bachhav owns the blog Annapurna  indeed she is Annapurna :)
6) Archana Potdar owns the blog The Mad Scientist's Kitchen (I love the name ;))
7) Swati malik owns the blog foodtrails
8) Aruna saraschandra owns the blog vasusvegkitchen
9) Priya iyervowns the blog thephotowali

For this joyous day I wanted to make chocolate bundt cake, frankly I got the tin, I made the cake, cake came out well, everything was good, one thing didn't well is when I coated tin, there was too much flour on coating and It all came in cake. and it was looking appealing. then I tried to cover it with chocolate ganache, But ganache was again very thick, as I add less amount of butter (Bcz I was in shortage of butter) I thought Its ok it will work, but it didn't again, So What I wanted to make I couldn't. At last today in the morning, I simply made strawberry flavor cupcakes and put vanilla buttercream icing when I got butter in the morning, Did make butter well. and add some sprinklers on top. Thts all. and I am all ready with my blogpost of todays 250th foodiemonday bloghop event.


120 g All purpose flour
140 g brown sugar sugar
40 g Butter (unsalted)
1 tsp Salt
120 ml Milk
11/2 tsp Baking powder
1 tsp strawberry extract
1/2 cup Yogurt

For the Buttercream
125 g Icing sugar
Vanilla extract flavoring few drops
100 gm Butter (unsalted)  softened
15ml Milk (or as needed)


1. Preheat the oven to 190°C, and line a 6 muffin tin with muffin cases.

2. Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs.

3. Put the yogurt in a jug and whisk by hand. Add the milk and strawberry extract and mix together.

4. Pour 3/4 of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth and thick.

5. Spoon the mixture into the paper cases until half full.

6. Bake in the oven for 18-20 minutes or until risen and springy to the touch.

7. Leave to cool slightly and then place on a wire rack.

To make the buttercream mix the icing sugar and butter together, then add the milk, mixing slowly, then increase the speed to high and whisk until soft and fluffy. Add a few drops of vanilla extract. 

Top the cooled cupcakes with the buttercream using any nozzle or simply spread with butter knife. 
top some sprinklers if you have to garnish it. 


Monday 1 June 2020

Chili veggie Soup

When the sky turns grey and the sun hides behind the clouds, when lightning flaunts
its electric white hue and thunder splits our ears, we know whats coming next, pouring rain.

The first thing that strikes our mind at that moment is to rush to the kitchen and make ourselves a cup of tea or any snacks or hot bowl of soup, to keep us company as we sit in the balcony and watch the torrents come down. hence, Doha has started burning with its hot summer, there's nothing to enjoy in this time in this country actually. Even we cant enjoy rains too here, might be for 2-3 days only. just missing India for many many reasons, As Covid-19 made all of us deep down frustrating too. but anyways we all miss our home back to India. waiting to things settled and meet my family as soon as possible.

This time we all are back with Monsoon recipes and the theme was suggested by Archana dee from  The mad scientists kitchen .There are many many amazing recipes you will love to see on her blog. few are my favorite check them here vegan hara bhara millets kebab , Onion focaccia beetroot lassi

for this theme I came with spicy hot chili veggies soup check out the recipe below and enjoy.

For stock
500 grams tomatoes
1 Capsicum
150 grams carrots
3 1/2 cups water

Chop the veggies and cook it in the pressure cooker for 10 mins. churn the veggies and strain with a fine sieve.

For topping Ingredients
1/2 tsp red chili powder 
1 tbsp cornflour
1 tbsp butter
1 tsp sugar
1/2 cup milk
1 1/2 Spring onions with leaves
1  finely chopped
Salt and pepper to taste
Tabasco sauce to taste
boiled vegetables for garnish


1. Heat butter, saute capsicums for 1 min, and cook. Pour the stock and allow it to boil. When the stock comes to a boil add all the seasoning ingredients like salt, pepper, red chili powder, sugar and boil for 8 to 10 mins. Mix cornflour in milk and add to the soup and boil for 2 mins, add spring onions and remove from flame. Pour the soup in a serving bowl and garnish with , spring onion leaves, and veggies and Tabasco sauce and serve hot.

Monday 25 May 2020

lemon thumbprint cookies

Anything baking with lemon, I just love the flavor and aroma while you bake them. These lemon cookies are so yummy that they melt in your mouth, The flavor of lemon curd makes these cookies more delicious and juicy. I made this lemon curd egg less. The egg less lemon curd was made with corn floor and condense milk. It takes less time to bake these cookies. 20 minutes and cookies are ready to eat. the whole house was full with lemon aroma. and we just enjoyed them with coffee. 

Upon first bite of a thumbprint you think… Simple, nothing special or fancy here. Then you eat another, and another, trying to figure out how these no-frills cookies can be so addictive.

While pondering your explanation, you look down and discover you’ve just eaten the entire plate of cookies on your quest of unleashing their alluring secrets. Thts all!! this is the magic of these cookies simple but delicious. 

This time on our 248th Foodiemonday bloghop event, the theme was suggested by me and its on lemons. Its a #lemonlove theme. My entry for this theme is these Lemon thumbprint cookies. check out the recipe and enjoyyy!!!!:)


1 1/2 cups unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
Zest of one lemon
3 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup lemon curd


1. Preheat the oven to 180 degrees C.

2. Take a bowl and cream the butter, sugar, vanilla, and lemon zest together until smooth. Scrape the bowl with a spatula, add the salt. Add the flour a little at a time, until it is just combined.

3. Line your cookie sheets with parchment paper. Roll the dough into 1-ounce balls, about 1 1/2 tablespoons. Place them on the cookie sheets and press with your thumb to create a cavity in the center. It helps them to keep their shape if you hold the sides of the cookie with the other index finger and thumb. Press any cracks back into place.

Fill each indentation with a scant 1/4 teaspoon of lemon curd. (Use just a little more if filling with jam.) Bake for 20-22 minutes.


Monday 18 May 2020


This is very simple recipe, I remember, when I was in college, on my birthday we invited my college friends at home for dinner, my mom made 50 katoris at home to celebrate my birthday with these katori chaat. and I clearly remember we put all these pre prepared katoris in big steel container by taking care they stay as it is, we were afraid if they will be broken. Everyone loved it, and we still love this katori chhat, yesterday me andPrisha we both made this, she likes to be in kitchen when something like this is in preparing, she rolled the small roti and then we covered it on katori then fried it. You can definitely bake it. but I loved the fried one, you can bake it for 20-25 minutes on 180 degree, that will be a healthy option.

For chaat you can use chickpeas, potato or sprouts are the good options. Sending this recipe for our 247th #Foodiemonday bloghop event, This time theme was suggested by Swaty malik, from Foodtrails. She has amazing blog with delicious recipes, for some instant pot recipe click here. There are so many other recipe which I like the most. basil pesto bread this is amazing recipe, you should check her blog.

So for katori chaat check out the recipe below and Enjoyyy!!!!



2 cup Maida
1/2 tsp salt
2 tbsp oil, hot
water to knead
oil for frying


1 potato boiled & cubed
1/4 cup green chutney
1/2 cup tamarind chutney
1 cup Curd
Sprinkle kashmiri red chilli powder
sprinkle cumin powder
1 onion, finely chopped
1 tomato, finely chopped
1/2 cup Sev
few coriander leaves
sprinkle chaat masala
sprinkle salt


1. firstly, prepare Maida dough, now pinch a ball sized dough, and flatten it.
dust flour as required and roll slightly thick. Prick the flattened dough with fork.

2. place a small katori or cup and wrap the dough. deep fry in hot oil or bake in preheated oven at 180 degree celsius for 30 minutes. splash oil till the katori separates from the dough.

3. Now fry the katori, till it turns golden and crisp. drain off over kitchen paper and keep aside.

4. Prepare chaat by assembling katori in a plate. Add 1 tsp boiled and cubed potato, 1/2 tsp green chutney, 1 tsp tamarind chutney and 1 tbsp curd. Also sprinkle chili powder, cumin powder and salt.
add in a tbsp of onion and tomato.

5. Garnish with 2 tbsp sev and few coriander leaves and pomegranate seeds. finally, serve katori chaat immediately, sprinkling chaat masala over it.

Monday 11 May 2020

Shahi Paneer

Shahi Paneer is the recipe with all good ingredients. This delicious curry is made with onion cashew and tomato gravy. the gravy smooth and silky with hint of cream on it. its actually easy to make this curry. it took me only 30 minutes to serve my dinner yesterday. its not so spicy but the raw spices add all the flavors which makes this curry shahi. cashew nuts gives that nice smooth texture to the gravy. I tried this recipe after long long time.

This time I was searching for this recipe on google, and saw many videos of this recipe. few recipes are different but this was easy and delicious. I tried this recipe from chef sanjyot keer. This time for our foodiemonday bloghop event, the theme was suggested by Sujata Roy, she owned a beautiful blog called Better up with sujata. There are many recipes I like from her blog but these are my favorite. Brocooli stir fry and Tomato corn peas paneer kadhi stop by her blog and check many many recipes.

Till then check the recipe below for shahi paneer. 


For tomato and onion puree
1 tbsp Butter
2 pods cardamom
1 inch cinnamon
1 pod black cardamom
3 cloves
1 onion, sliced
3 clove garlic
1 inch ginger, chopped
2 tomato, chopped
10-12 cashew nuts
1 cup water
1 tsp salt

For curry
1 tbsp butter
1/2 tsp shahi jeera
1 bay leaf
1/4 tsp turmeric
1 tsp kashmiri red chili powder
1/4 cup cream
200 gm paneer
few threads saffron
1/2 tsp kasuri methi, crushed
1/4  tsp garam masala


1. Firstly, in a kadhai heat 1 tbsp butter and saute 2 pods cardamom, 1 inch cinnamon,1 pod black cardamom and 3 cloves. now add 1 onion, 3 clove garlic and 1 inch ginger and cashew nuts. saute slightly until onion softens.

2. Further, add 2 tomato and saute slightly. also, add 1 cup water and 1 tsp salt. mix well.
cover and boil for 20 minutes or until it softens completely.

3. Cool completely and transfer to a blender. blend to smooth paste without adding any water.
sieve the puree making sure the puree is smooth and silky. keep aside.

4. In a large kadhai heat 1 tbsp butter and saute 1/2 tsp shahi jeera and 1 bay leaf.
keeping flame on low add 1/4 tsp turmeric and 1 tsp chili powder. saute slightly until the spices turn aromatic.

5. Add in the prepared tomato-onion puree and mix well. Further, add 1/4 cup cream and mix until everything is well combined.

6. Add in 200 gm cubes Paneer, mix well. Cover and simmer for 5 minutes or until flavors are absorbed well.
now add 1/2 tsp kasuri methi and 1/4 tsp garam masala. mix well.
finally, enjoy shahi paneer with roti or jeera rice.

Enjoy this delicious recipe.

Monday 4 May 2020

Chocolate Cold Coffee

I am a coffee addict, my day doesn't start without coffee. I love cold coffees too, with different flavors, different textures. With ice creams without ice creams. Again summer is already here, we reached almost 40 degree in doha, and this lockdown makes us hungry in every 2-3 hour :( work load is more and the options for making things at home are anyways little tough to have, bcoz everything is not available at particular time, And we cannot go to grocery shops like on everyday time. we made this chocolate cold coffee yesterday for our 4 pm tea time...but on tea time we had this ice cold chocolate cold coffee. garnished it with some whipped cream and coffee powder. check out the recipe below...its easy and yum....!!!!!!!!!!!

This was the theme suggested by Sasmita for our Foodiemonday bloghop event, theme is #Loveforcoffee. and here we all are going to present our recipes using coffee. check sasmita's blog for unique recipes you will love to try.


1 tbsp instant coffee powder
1 tbsp cocoa powder
2 tbsp warm water
1 cup milk
1 scoop vanilla ice cream
2 tbsp chocolate sauce
1 tbsp sugar
6 cubes ice
chocolate sauce, for decoration
whipped cream, for decoration


1. Firstly, in a small bowl take 1 tbsp instant coffee powder and 1 tbsp cocoa powder.
dissolve in 2 tbsp warm water.

2.Take the choco-coffee concoction into the blender. And add milk, 1 scoop vanilla ice cream and 2 tbsp chocolate sauce.

3. Also, add 1 tbsp sugar and 6 cubes ice. blend well until the milkshake turns frothy.
pour the chocolate cold coffee into a tall glass.

finally, enjoy chocolate cold coffee garnished with whipped cream and coffee powder.


Monday 27 April 2020

Butter Murukku/ Chakli

Murukku is a savoury, crunchy snack originating from the Indian subcontinent, popular in southern India, and Sri Lanka. The snack's name derives from the Tamil word for "twisted", which refers to its shape. In India, Murukku is especially popular in the states of Karnataka, Tamil Nadu, Kerala, Andhra Pradesh. It is also popular in countries with substantial presence of Indian and Sri Lankan diaspora, including Singapore, Fiji, and Malaysia.

Murukku is typically made from rice flour and urad dal flour. It is sometimes called "chakli" in Karnataka; chakli is a similar dish, typically made with an additional ingredient, bengal gram flour.

Here I made simple butter murukku or chakli. Its very simple just try to enjoy in teatime snacks. This is our 244th #Foodiemonday #bloghop event, and this time we are back with #snackmania. snacks which we can store for atleast 2 weeks. This is my entry for the event. this theme was suggested by Renu, she owns an amazing blog. To cherish yummy recipe plss go through her blog

few I loved are here:


1 cup rice flour
1/2 cup all-purpose flour
1/4 tsp turmeric powder
1/2 tsp Red chili powder
3/4 tsp cumin seeds
salt to taste
1/4 tsp hing
oil for deep frying
1/4 cup curd
1 tbsp butter, unsalted, at room temperature
1/4  cup water or as required to knead dough


1. In a large mixing bowl, take cup of rice flour.
to that add maida. Also add turmeric powder, red chili powder, cumin seeds and salt to taste.
then add butter and hing. roughly mix everything.

2. Now add curd and again give a rough mix. slowly add water as required and knead.
knead to smooth dough.

3. Now take star mold and fix to the chakli maker. grease the chakli maker with some oil. this prevents dough from sticking to mold.

4. Now make a cylindrical shape out of dough and place the dough inside maker. Tighten the lid and start preparing chaklis.

5. On the wet cloth or butter paper make spiral shape chaklis by pressing. Seal the ends so that it doesn't fall apart while deep frying.

6 Take one chakli at time and slide it into hot oil carefully directly or use slotted spoon. fry chaklis on medium flame.

7. flip the chaklis and fry till they turn golden brown and crispy from both sides.
drain them to the paper towel to remove excess oil.

Enjoy the chaklis as a tea time snack or anytime :)

Monday 20 April 2020

Potato smileys

We normally buy the Mccan Potato smileys, hence, I never bought them neither made them. This time in our Foodiemonday bloghop event, the them was suggest by Priya which is Cooking with kids. As kids are home and they are enjoying their online classes, still they are getting enough time for play, Tv and their Tablets too. here on weekend me and Prisha tried to make those very famous Mccan Potato smiley and she really enjoyed making eyes and smiles of potatoes. even she wanted to fry them too, but she is just 7 and of course I cant let her work near hot oil. but she rolled, cut and shaped all of them. 

They are actually very easy to make and fun too. amazing snack you can have anytime, whether its tea time snack, or late night snack. You must make this smileys at home in this lock down period. you will definite love it. check out the recipe below and Enjoyy..:)


3 boiled potato
Salt to taste
1/2 tsp Chili powder
1/4 tsp pepper powder
2-3 Tbsp Cornflour / Cornstarch
2 Tbsp dry Bread crumbs
Oil for Deep frying


1. Take boiled potatoes and grate them. Now take them in a bowl along with all the other ingredients except cornflour , breadcrumbs and oil.

2. Mix everything well.

3. Now add in cornflour and bread crumbs mix well. Shape it into dough.

4. Put this dough in fridge and let it rest and chill for 1 hour.

5. Now divide the dough into equal portions. Shape each portion into a smooth ball.

6. Take a ball, flatten it out. Now use a straw to make two eyes and a spoon to make smile.

7. Heat oil for deep frying. Drop the smiles in hot oil and fry till it is crispy.

Drain in paper towel. Serve with ketchup.

As the theme was suggested by Priya, She owns really nice blog plss check some really nice recipe from her blog:


Plss go and check her blog by clicking above links and you will enter in heaven of food. :)

Monday 13 April 2020

Chai Masala

Chai Masala powder along with chai and whole spices

I love to start my morning with a cup of Coffee but since 5-6 months I started having tea. (Not in the morning) But in my life I never had tea, but started to have it since 5-6 months. It is a tradition, a culture to have tea first thing in the morning in most parts of India. I started with saffron tea, later slowly slowly its like in this lock down days, I am trying to make tea almost everyday. I tried to make chai masala. Here, on the occasion of new foodiemonday bloghop event we came with #Masalarecipes. I chose to make Chai masala and the recipe is really easy.

Many types of tea people do try to make, like Ginger tea, cardamom tea, Masala tea, saffron tea. here in doha it called Karak tea with all these flavors.

My favorite is Cardamom ginger tea. To enjoy a perfect Chai, you definitely need a good Chai Masala Powder. So, here I share the detailed recipe to make the best homemade tea masala.

My mom used to make Chai Masala and store it in an air tight container and add a little to in tea. Having freshly made chai masala definitely enhances the flavor. It is very easy to make and hardly takes any time.

By adding ginger and this masala makes any tea perfect!! Try this recipe, you will not buy the tea masala from outside, and would love to store it for the enjoyment of tea. check out the recipe below and enjoy the hot sip.

This theme was suggested by Preethi prasad dee.

Check her blog here: Http://


1/4 cup Cloves (Laung)
1/4 cup Green Cardamom (Elaichi)
1/4 cup Black Peppercorns
1 tbsp Fennel Seeds (Saunf)
6 inch Cinnamon (Dalchini)
2 tbsp Ginger powder
1 Nutmeg  grated
3 Star anise


Mix all the ingredients (except Nutmeg) in a blender and blend to make a coarse powder. Grate the nutmeg in the powder.

Store in an airtight container for up to a month.

Use 1/4 tsp of this powder for each cup of chai. and you will love it.