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Mirchi Bajji Andhra Style | Mirchi Bhajiya Recipe

Mirchi Bajji Andhra Style | Mirchi Bhajiya Recipe

Mirchi bajji is a delightful evening snack that goes so well with tea. I had it for the first time on the streets of Hyderabad and fell in love with it. My mil who does not eat street food shared this recipe with me which the entire family enjoys. With a tangy sesame seed filling, this is delicious and very filling. It is simple to make as well and goes beautifully with the current monsoon season.

Here is my recipe of mirchi bajji:

mirchi bajji


8 light green chillies (not too spicy variety)

For the stuffing:

1/2 cup sesame seeds toasted

1 tsp. coriander powder

1 tsp. cumin powder

2 tbsp. tamarind paste

salt to taste

For the batter:

5 tbsp. besan or gram flour

2 tbsp. rice flour

1/2 tsp. carrom seeds

salt to taste

2 tbsp. ginger garlic paste

1/2 tsp. turmeric powder

1 tbsp. oil

Oil for deep frying (I prefer mustard oil)


Wash, dry, slit the chillies and deseed them. Keep them aside.

Prepare the stuffing now. Blend together toasted sesame seeds along with the other ingredients and make a thick paste. Now stuff the chillies with this paste. This paste must not be runny but reasonably thick.

Prepare the batter by mixing all the dry ingredients, adding a little water and making a thick batter that is fluffy yet thick. We don’t wan the batter to be very runny. It should coat the mirchi bajjis nicely.

Now heat oil till it is hot. Coat your stuffed chillies in the besan batter. Fry them till golden brown on both sides. Serve them hot with sliced onions and a chutney on the side. They are really delicious. Try them and let me know.

Here is the video recipe to show you how to make mirchi bhajiyas Andhra style.


  • Rice flour helps in making the mirchi bajjis crisp.
  • Beat the batter to aerate it and make it fluffy.
  • You can use toasted peanuts instead of sesame seeds for another variation
Methi Thepla | Methi Paratha | Methi Na Thepla Recipe

Methi Thepla | Methi Paratha | Methi Na Thepla Recipe

Methi thepla or fenugreek paratha is a favourite of mine and is made regularly at home. When I was in my second year of MBA, I lived as a paying guest with a very affectionate Gujarati lady in Bombay who made some delectable food. Most of my friends in MBA class were also Gujarati and I got the taste of the best of their cuisine in their homes. Hence, I have a special spot for Gujarati food. Thepla is a great dish to carry with you for excursions or trips as it does not spoil even at room temperature for 2-3 days. Have it with a curry, curd or just pickle, it is delicious.

methi thepla

Here is my recipe of methi thepla for you:


1 cup wholewheat flour

¼ cup besan (gram) flour

¼ cup bajra (pearl millet) flour

1 cup methi leaves (fenugreek leaves)

1 tsp. turmeric powder

1 tsp. chilly powder

1 tsp. coriander powder

½ tsp. cumin powder

½ tsp. ajwain (carom) seeds

1 tbsp. ginger garlic paste

2 green chillies finely chopped

½ cup curd

salt to taste

Oil to roast


Mix the wholewheat, besan and bajra flours together. Add in the methi leaves, all the spices, ginger-garlic paste, chopped chillies and salt and mix well. Now knead a soft dough using curd. Add water only if needed. Keep the dough aside for about 15 minutes.

Now, roll out the dough to form a disc. Roast it on tava/griddle using a little oil on both sides. Cook till brown spots appear. Serve hot or at room temperature with chutney or pickle or with a curry as per your taste. Enjoy. It’s really tasty and very nutritious as well. Works very well in the children’s lunchboxes too.


The thepla dough will keep in the fridge for 4-5 days.

You can skip the curd but it helps to reduce the bitterness of methi leaves.

Use only the leaves and avoid the stalks.


Khaman Dhokla — Step-by-step Recipe

Khaman Dhokla — Step-by-step Recipe

Khaman Dhokla is a favourite snack/breakfast dish of mine. It is a Gujarati dish. I have a deep influence of Gujarat and Gujarati food in my life. Some of my best friends back in my MBA days were Gujarati. I stayed as a paying guest at a Gujarati lady’s house who cooked some lovely delicacies of the region for me. That is how I developed my taste for Gujarati food. Later, I got my first job in Ahmedabad which is a foodie heaven. I also travelled extensively through Gujarat. So well, Khaman Dhokla, that succulent, sweet, sour, spicy melt-in-the-mouth delicacy has always been a favourite of mine.

khaman dhokla 7

So much so that when I got married and went for the first time to Hyderabad, my dear husband promptly found a Gujarati shop where I could get fresh dhokla on Sundays. Pure happiness!

This recipe is for those times when you wish to make it at home. It is not difficult but you have to keep in mind a few tips and tricks. So here goes:

Makes a plateful of dhokla

Serves 4


2 cups besan (gram flour)

2 tbsp. green chilly – ginger paste

2 tbsp. Lemon juice

1/2 tsp. turmeric powder

2 tsp. Eno fruit salt

2 tbsp. Sugar

Salt to taste

1 cup warm water

For the seasoning:

1 sprig curry leaves

1 tsp. mustard seeds

2 pinches asafoetida

3-4 split green chillies

2 tbsp. oil

2 tbsp. sugar

Some water


Chopped coriander leaves

Grated fresh coconut


Khaman Dhokla 1
Make a batter of gram flour with warm water

Sieve gram flour into a bowl or large pan. This helps remove any hard bits. Now make a paste by adding in warm water slowly. Keep whisking till it is a smooth, slightly runny batter.

khaman dhokla 2
Add the salt, sugar, turmeric, ginger-chilly paste

Now add the sugar, salt, turmeric powder, ginger-chilly paste and lemon juice and mix well. Keep aside for about 15 minutes.

khaman dhokla 3
After adding the fruit salt

Before mixing in the fruit salt, keep a greased shallow plate or container ready. Just use oil to grease it. I used my pressure cooker container. Now take about 2-3 inches water in your cooker/steaming container and bring it to a rolling boil. Reduce the heat and now get ready to add the fruit salt.

This must be done quickly. Add the fruit salt along with 1 tsp. water. You will see it froth instantly. Immediately mix it into the batter quickly by only mixing in one direction. You will see your batter become lighter, fluffier and almost double in size.

Batter poured into a greased pan
Batter poured into a greased pan

This is the only time that the batter will fluff up. Don’t leave it around waiting. Immediately pour the batter into the greased pan. Tap the container gently to level the batter and then put it in the steamer for steaming.

Let it steam for about 20 minutes. Check by inserting a knife in the centre to make sure it is cooked. If the knife comes out clean, your dhokla is cooked.

Spongy dhokla after steaming
Spongy dhokla after steaming

Take it out. Let it cool down a bit and scrape the sides with a knife which will help loosen the dhokla. Now release it on another plate.

After pouring the seasoning
After pouring the seasoning

Meanwhile, prepare the seasoning. Heat oil in a tadka (seasoning) pan. Put in the mustard seeds. Allow them to sputter. Now add the asafoetida, curry leaves and green chillies and cook for a minute. Switch off the gas and then add 3 tbsp.of water along with 2 tbsp. sugar to the seasoning prepared. Dissolve the sugar. Now pour this gently all over your dhokla. Your dhokla will absorb this water and become super succulent. Cut it into pieces of your choice and serve after garnishing with coriander leaves and grated coconut.

Your spongy, moist dhokla is now ready to eat. Serve it hot with chutney. It is filling and delicious. Try it and let me know.


  1. You can increase the quantity of fruit salt if you want your dhokla even more spongy.
  2. You put water in the seasoning so that the dhokla absorbs it and becomes moist. Else, your dhokla will feel very dry when consuming.
  3. As mentioned above, remember to add the fruit salt and immediately put the dhokla for steaming else it will lose its aeration and become flat.
Green chana chaat/ Hara chana chaat

Green chana chaat/ Hara chana chaat

hara chana chaat

I absolutely love the fresh green chana (green gram) that you get for a very short period during winters. During my childhood, I remember my mom making this simple yet delcious chaat with it regularly when it was in season. The sweet taste and crunch of chana complemented perfectly by the sharp taste of green chillies, tomatoes and onions and the piquant tanginess of chat masala. Yum! Even as I type this, I feel my mouth water.

Here is the simple recipe much like the other chaats that we make with sprouts or other fresh produce:

4 generous servings


½ Kg. green chana fresh

1 onion finely chopped

2 tomatoes finely chopped

2 spicy green chillies finely chopped (vary as per your taste)

some freshly chopped coriander for garnish

1 tbsp. lemon juice

½ tsp. black salt

1 tsp. chaat masala

salt to taste


Toss all the ingredients together with the masalas and mix well. Have it immediately and savour its delightful flavours. It is a healthy, nutritious and yummy snack for any time and occasion. Enjoy!

Easy Poha recipe

Easy Poha recipe

Easy poha recipe

Poha is a favorite breakfast and snack in many parts of India. I had it for the first time when I came to live in Mumbai and immediately fell in love with it. It is really tasty especially with peanuts and potatoes and now with peas. And the best part, it is so very simple to cook. You will barely need 15 minutes if you have all the ingredients at hand.

Do try this simple recipe:


250 gm. thick poha (washed well and soaked in water for 5 minutes)

1 large onion finely chopped

2-3 green chillies split into half

1 boiled potato chopped into small pieces

1/2 cup fresh or frozen peas (optional)

1/2 tsp. turmeric powder

1 tsp. oil

1 tsp. mustard seeds

1 tsp. cumin seeds

3-4 cloves (optional)

1 small piece cinnamon (optional)

1 sprig curry leaves

salt to taste

Juice of 1 lemon

coriander leaves to garnish

grated coconut to garnish (optional)


Drain all water from the soaked poha and keep it in a colander for the remaining water to drain out. Heat oil in a kadhai, add in the mustard seeds and cumin seeds along with peanuts. Allow them to sputter. Now tip in the cloves, cinnamon (if using), slit green chillies and curry leaves and cook for a minute. Tip in the chopped onion and cook till it is transparent. Now add in the boiled potato and peas and cook a bit. Add in the drained poha, salt and turmeric and mix well. Cover and cook for about 4-5 minutes. Taste and adjust salt if necessary. Take it off the fire and pour lemon juice. You can fry the peanuts separately in oil and then add to the poha while serving. That way they stay crunchier. Or you could just fry them initially after sputtering the mustard and cumin.

Garnish with coriander and serve hot.

Some people also garnish with fresh grated coconut. Enjoy this hot snack as breakfast or snack!

Watch the video of this recipe here:



Chicken nuggets – Indian style

Chicken nuggets – Indian style

Chicken nuggets Indian style

My kids love chicken nuggets, the husband as well. I mean they are pure golden goodness and yummy too. Though earlier, we tried making the frozen stuff from the bag, these days, I prefer to make them myself at home. You know they are not difficult to make or time consuming either. And, I prefer consuming fresh food. Needless to mention that it’s always very healthy and hygienic. It is tastier too. So here is my simple recipe of chicken nuggets with an Indian tadka.


500 gm. boneless chicken breast cut into pieces

1 tsp. black pepper powder

Some chopped coriander


¼ cup buttermilk

1 tsp. chilly powder

2 tsp. ginger garlic paste

Salt to taste

For the nuggets shell:

1 cup breadcrumbs

¼ cup flour

1 egg


Marinate your boneless chicken pieces in the marinade ingredients for at least 4 hours. Overnight is even better.  Now drain out the liquid well. Make sure the pieces are almost dry.

Add some chopped coriander, ½ tsp. black pepper and chicken pieces and mince it in your food processor. The mince must be nice and moist but not runny. I always enjoy mincing it in my Morphy Richards Food Processor.

Chicken nuggets Indian style

Now to assemble, take your breadcrumbs in a plate.  I make my own breadcrumbs by throwing in a couple of slices of  bread in the blender. Just blend a little and you have great quality breadcrumbs. Season with some salt and pepper. But keep it less as the chicken already has its own salt and spices.

Take flour in a plate and whip the egg in another bowl.

Now using your hands, form the chicken mince in the shape of nuggets. Dip them gently in flour first, then in egg mix and in bread crumbs. Make all the nuggets in this manner.

Now either shallow fry on each side in a pan or deep fry them in hot oil. They are done in a few minutes. Take them out when golden brown and serve hot with the chutney of your choice.

This is a great recipe as a snack in the evening.

Samosa made in an Airfryer

Samosa made in an Airfryer

I recently bought the Philips Airfryer. I have been weighing this decision for the past several months since it was launched. It is a tempting product to buy because let’s face it we love our fried food. We all droll over those pakodas, fries, nuggets, kachoris and samosas. But the excessive calories due to deep frying makes us stay away. I have two growing sons, and they would love to have their fries and burgers more often. Hence, the lure of airfried food. Hopefully, the taste will be as good sans the ill effects of deep frying. I have been trying many dishes, and this is one of them. Of course, the recipe remains the same if you want to go for the conventional deep-frying method. All you’ll do in the end is deep fry the samosas to a crisp golden brown in hot oil instead of airfrying.

samosa airfryer



Maida/Refined flour 2 cups

1 tsp. salt

1 tsp. ajwain

4 tbsp. ghee/oil



2-3 medium size boiled potatoes

1 cup boiled peas

Dry masala

1 tsp. saunf (aniseed)

1 tsp. coriander seeds

1 tsp. cumin seeds

4-5 black pepper

I tsp. pomegranate seeds

1 tsp. chilly powder


1 green chilly

1/2 inch ginger

I tbsp. oil

1/2 tsp. cumin seeds

salt to taste


Put the salt and ajwain seeds in the flour. Add in the oil or ghee and incorporate in the flour. It should become the consistency of bread crumbs. Now add water little by little to make a stiff dough for the shell. Keep covered for half an hour. Set aside.

samosa airfryer

Take a tbsp. of oil in a kadhai. Add in cumin seeds and allow them to sputter. Now add in green chilly and ginger paste and cook for a couple of minutes. Add the chopped potatoes and peas to this mix and fry some more. Dry roast all the dry masalas and coursely grind them in mortar and pestle. Add in the this dry masala mix to the potato-peas mixture. Add salt. Taste and adjust seasoning.

samosa airfryer

To assemble the samosa, make balls from the maida dough. Now roll out a circle. Cut it into half. Use each half to form a cone by using water as a glue to form a pocket. Put one teaspoon of the cooled filling inside and seal the ends with water. Make all samosas in this manner. Brush lightly with oil and put in a preheated airfryer for about 8-10 minutes at 200 degrees C. Your samosas will be ready and golden brown. Unlike the flaky pastry of a conventional samosa, this one is way crunchier. But, the taste is great. I will try some other tricks to see if the pastry can be made more flaky in some manner with my next outings.

Overall, this is a tasty, much-healthier version of this much-loved Indian snack. Try it. Like I said earlier, you can use the same recipe and deep fry the samosas in hot oil for the good old taste.

Homemade wholewheat Chicken wrap

Homemade wholewheat Chicken wrap

Wraps are extremely satisfying. And, they are popular all around the world. Whether you have them as the Middle eastern shawarma, the Mexican burrito or the Mumbai Frankie, everyone loves them. I do enjoy eating them and more often than not I make them at home with chicken or paneer (cottage cheese). If you have some marinated chicken at home, then it is easy to throw together. You also get to make it with wholewheat roti instead of the maida ones that you get outside. This way they are healthier and can be had both for breakfast or for a hearty meal.

chicken wrap


(For about 6 wraps)

Marinated chicken breast

250 gm. Chicken breast cut in small pieces

2 tbsp. thick Yoghurt

1 tbsp. ginger garlic paste

1 tsp. chilly powder/fresh ground pepper

1/2 tsp. turmeric powder

1/2 garam masala powder

1 tsp. oil

salt to taste

Make a paste of the marinade. Marinate the chicken in this thick paste for at least 2 hours and even better overnight.

Sauteed vegetables:

You can use any vegetables that you like. I use capsicum, onion and tomatoes sliced and sauteed in a little oil with some salt and pepper. They must not become soggy and should retain their crunch. You may also keep them raw if you so like.
Wholewheat wrap:

I use chapati dough made with wholewheat flour and water.





Grill/pan cook your chicken breasts till they are done and have a nice coating on top. Cool and make thin slices.

chicken wrap

Keep the vegetables handy. Now roll out one paratha which is slightly bigger than your normal roti/paratha using a rolling pin. Cook it on the griddle by applying a tiny bit of oil on both sides. Take it off the griddle. Now to assemble the wrap, smear the paratha with mayonnaise and mustard. You may use mint chutney or any other sauces that you like.

chicken wrap

Put in the chicken and veggie filling. Now roll both the sides. Your chicken wrap is ready. Wholesome, delicious and very tasty, it makes a great meal. Your kids will love it too.

This is a very versatile wrap. You can substitute chicken with other fillings like cottage cheese, tofu etc. You can use different marinades as per your taste. You can also use mushroom, carrot, pickles in the wrap. Keep trying variations to enjoy this delicious old-world favorite.

Easy Plantain and potato patties

Easy Plantain and potato patties

I have been eating these patties or ‘kachche kele ke kebab’ as they were called since childhood. I always enjoyed their simple flavours. Now my children love them. These are really easy to make and if you have boiled potatoes and plantains at hand then you can have them ready in a jiffy.

kachche kele ke kebab

Makes about 16 patties


Boiled potatoes: 4 medium

Boiled plantains (kachche kele): 3

Roasted peanuts: 1/2 cup toasted and lightly pounded

ginger-garlic paste 1 tsp. each

green chilly paste: 1 tsp.

1/2 tsp. cumin seeds

1/2 cup bread crumbs

1/2 tsp. red chilly powder

salt to taste


Boil the bananas and plantains together. Peel and mash when cooled.

Add all the ingredients to the mash and make a mixture. You may add finely chopped coriander leavers or parsley to the mix for added flavor.

Now with your hands, make thin, round patties. Cook them on a non-stick tava or griddle with very little oil.

It just takes a couple of minutes on each side to get a lovely brown coating. Serve the patties hot as an evening snack along with ketchup or chutney. Goes really well with tea.

Check out my video for this recipe:


Honey glazed almonds with sesame — A sinfully tasty snack

Honey glazed almonds with sesame — A sinfully tasty snack

Honey glazed almonds with sesame
Honey glazed almonds with sesame

When I tasted honey glazed almonds for the first time, I was hooked to the sinfully delicious taste. The kids loved it too. And finally I got around to making it myself. Most people bake the almonds, but I took the easy and faster way out by roasting it on stove top. Trust me this nutrition intense snack is really simple to make. The difficult part is in keeping yourself away from eating more.


1 cup raw almonds

For the glaze:

1.5 tbsp. honey

1 tbsp. jaggery

1/2 tsp. chilly flakes or chilly powder

1/4 tsp. salt

1/2 tsp. sesame seeds

1/4 tsp. cinnamon powder

toasted almonds
Toasting the almonds in a pan


Toast the almonds on low flame for about 5-6 minutes till they are gently roasted and give off a lovely aroma. Now in a microwaveable bowl, add all the ingredients of the glaze. Put it in the microwave for just 30 seconds on the high so that everything mixes well. Now put in this glaze on the roasted almonds in the pan. Mix well and keep on medium flame for about a minute. Turn off the flame and immediately put the almonds on a foil. Let is cool for a couple of minutes by which time your glaze will harden on the almonds.

Honey glazed almonds
Glazed almonds left to cool

Now gently break the almonds apart and store in an airtight can. These are really yummy. And, it will be difficult to keep the kids away. Remember nuts are bursting with nutrition but they are also high calorie so snack carefully. Enjoy!

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