Savory Oats

I generally like Oats Porridge with milk and sugar.  But to have variety, I tried making a savory version with mushroom and peas. Came out tasting very well and was enjoyed by the family 🙂

Quaker Oats – 1/2 cup
Onion – 1 medium finely chopped
Button mushroom – 6 to 7 quartered
Frozen Green Peas – a handful
Green chillies – 2 slit in half

– In a hot pan, add 2 tsp of oil. Add the slit green chillies and the finely chopped onions.
– Fry for 2 minutes till onions are soft and transparent.
– Now add the mushrooms and cook till the mushrooms are soft to touch.
– This is the time to add green peas.
– Now add in 1 cup of water.
– When the water comes to a boil, add in the Quaker Oats and simmer the gas and cook till the Oats is soft and everything is blended well.
– Serve hot in a bowl.


This dish is one bowl meal and perfect for dinners to keep us light and healthy at the same time.

Try it out and let me know 🙂


Kids Lunch Box Recipes eBook by IndusLadies

The IndusLadies online community have come up with their latest eBook, which is 100 Kids Lunchbox Recipes. This is one valuable collection, contributed by food bloggers from all over the world, giving some amazingly simple yet healthy lunchbox options for our kids.

I feel that it’ll be a boon to those mothers who are constantly trying to evolve themselves in the kitchen and innovate new methods to make children eat those vegetables and fruits.

My recipe for the dish Paneer Burji Rolls has been chosen by IndusLadies and I am damn proud and happy about it.

paneer burji rolls

To download the Recipe book please click on the link given below, where you get those yummy recipes to try out and make your kids lunchbox more interesting and healthy 🙂

IndusLadies Kids Lunch Box Recipe Book Link

So, what are you waiting for ?? Go on…try the recipes from the eBook and see your kids smiling at food 🙂

Beetroot paratha

If I can pat myself on the back, it’ll be for this awesome recipe. With this recipe, I am proud to say that my daughter loves beetroot now 😀


Whole wheat flour – 200g
Oil – 2 tsp
Onion – 1 small finely chopped
Beetroot – 1 big grated
Potato – 1 big boiled and mashed well
Red chilli powder – 1 tsp
Garam masala – 1 tsp

beetroot paratha


1. Knead the Whole wheat flour with a pinch of salt and required amount of water. Add 1 tsp oil and knead well and allow it to rest for a while.
2. In a pan, heat the balance oil, add in the finely chopped onion and fry well.
3. Now, add in the grated beetroot, salt to taste and cover and cook till beetroot is soft.
4. Add in the mashed potato, red chilli powder, garam masala and mix well. Cool this.
5. Take the kneaded dough and cut into big lemon sized balls. Roll into a 4″ diameter circle.
6. Place 1 tbsp of the beetroot + potato mix in the center of the rolled chapati.
7. Cover it on all sides to make a ball.
8. Roll evenly to a 6″ dia circle.
9. Cook on a hot tawa using ghee till it turns golden on both sides.


Paneer Burji Rolls

I’ve posted a lot of #easylunchboxrecipe in my FB page. And this is one of my fav recipes to cook for my daughter and of course, its her fav lunch box dish to take for school. She feels so proud to share these rolls with her friends. And when her friends go on doing finger-licking sounds, she is awesome thrilled.

I hope you get to do this at home and see the glow on your children’s faces.

Oil – 1/2 tsp
Onion – 1 finely chopped
Ginger garlic paste – 1 tsp
Tomato – 1 finely chopped
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp
Garam masala – 1/2 tsp
Paneer – 200g crumbled with hand

paneer burji rolls


1. Prepare the 3 Rotis and keep aside.
2. In a pan, add the oil and then add the finely chopped onion and fry well. Add ginger garlic paste and fry well.
3. Add in the chopped tomatoes and mix well for a minute or two, on high heat, so that the tomato mashes well.
4. Add turmeric powder, red chilli powder, garam masala and mix well.
5. Now add in the crumbled paneer to the pan. Sprinkle salt to taste. Mix well. Switch off heat.
6. Place this Paneer Burji on the prepared rotis and roll and pack for lunch.


Mushroom Rice

Another favorite with the daughter for her lunch box is this Mushroom rice (#easylunchboxrecipe). Its so easy to cook and healthy too – quite apt for the morning time rush for packing lunch boxes.


Button Mushroom – 200g
Onion – 1 onion sliced thinly
Green Capsicum – 1/2 sliced thinly
Oil – 1 tsp
Red chilli powder – 1 tsp
Cooked basmati rice – 200g
Soya sauce – 1/2 tsp

mushroom rice


– In a pan, add the oil and the thinly sliced onions. Fry well.
– Chop each of the mushrooms into 4 quarters. Add the mushrooms to the fried onions and keep frying till the water oozes out of the mushrooms.
– Add salt to taste, red chilli powder and fry well.
– Now add the thinly sliced capsicum. Adding it last keeps the capsicum crunchy, while eating.
– Pour the soya sauce and mix well.
– Mix the cooked rice with it and the lunch dabba is ready in 10 mins.


Adai, the Dal Dosa

I hope that there is no need for any introduction to the famous Saravana Bhavan restaurant of Chennai. During my younger years, it was the ultimate place to go and eat; of course, we’ve progressed to higher levels of eateries over the years.

The visits to Saravana Bhavan excited everyone. It was their sambar and coconut chutney that attracted people in huge numbers and some of them literally drank that sambar. I think there are many out there who still drink that tangy and spicy preparation.

There was this Adai with Aviyal combo which was my favourite, actually still is.  While Adai is basically Dal Dosa, the Aviyal is fantastic blend of vegetables in mild coconut gravy. Now that’s some combination, which has not found a match still.

Even if I make sambar or chutney to go with Adai, the taste buds beg for that Aviyal to be present. So, at my home there’s no Adai if there’s no Aviyal. Of course milagai podi is always there with anything.


Par-boiled / Idly rice – 1 cup
Raw rice – 1 cup
Toor Dal –  ½ cup
Chana Dal – ¾ cup
Urid dal – ¼ cup
Red chillies – 7 or 8
Asafoetida – 2 tsp
Curry leaves – a few
Salt to taste

–        Wash the rice and dals together 2 to 3 times and soak in water along with the red chillies for 2 hours.

–        Grind it coarse in a mixie or grinder, along with one green chilli. If you touch the batter with your hand, you should be able to feel the coarse rice against the soft dals. That’s the right consistency. Season the batter with salt. Add in 2 tsp of asafoetida and a few curry leaves and mix well. The batter needs to be fermented for a min of 3 hrs to get a tastier adai.

–        Adai is made just like a dosa on a hot tawa. The only difference is that once the adai batter is spread on the tawa, we make a hole in the centre of the adai, giving it a look of a spread out vada.  Use gingelly oil to sprinkle around the circumference of the adai and also in the hole that was made.

A variety of vegetables can be added to this batter to make it tastier. Finely chopped onions, grated carrots, finely chopped cabbage, Drumstick leaves, Banana flower are some variations you can try out. When vegetables are added to the batter, it results in a thicker Adai.

Adai made with sour batter tastes delicious.

Now, I made Adai the traditional way, like a dosa with a hole in the center and also fried a spoonful of batter in the Appam pan, with which I make the vella appams. Isn’t it double treat. Also, an tongue tingling tomato+onion+coriander chutney made the dish complete.


Thavala Adai

Aaah…just telling the name of the dish makes me drool ! Its one of the most fav tiffins at home. It was a big fav with everyone when I was young and it is still a big fav at home now.

Ok…its a rice based tiffin. We always love it with our own milagai podi. Although coconut chutney, sambar are other options. There are times, when I quietly gobble up one or two while cooking – its hot and crisp and so yummy !

Lets get into the recipe:

– Coarsely grind 1 cup of raw rice + 1 heaped tbsp of toor dal + 1 tsp of pepper +1 tsp of jeera in a mixie.


– In a kadai, heat 3 tsps of coconut / sesame oil.

– Add mustard. While it is spluttering, add in 1 finely chopped green chilly and 1 dry red chilly, split urid dal, curry leaves, asafoetida and fry well.

– Add in 2 cups of water and let it come to a boil. At this moment, you can add 2 tbsp of grated coconut, optionally. Add salt to taste.  Now, put the coarsely ground rice + toor dal + pepper + jeera and combine well.


– Switch off heat, cover and leave it for 10 to 15 mins, while the rice becomes half-cooked in the heat.

– Now, wet your hands in a bowl of water and keep making small balls the size of a big lemon.


– Heat a tawa on the stove. An iron one is damn good.

– Wet you left hand, place the rice ball on the left palm. Flatten it with the right palm and make a hole in the center. And gently place it on the tawa.  Arrange 5 or 6 according to the size of the tawa.  Spread sesame oil around the thavala adais and cover and cook for 5 mins on medium heat.DSC03236

– Remove cover and flip all the thavala adais. Sprinkle some more sesame oil around the thavalai adais and cook till they are golden brown and crispy.


– Serve hot with coconut chutney and milagai podi !