Masala Puffed Rice – Indian Snack Video Recipe

Masala Puffed RicePuffed rice is tossed with flavorful seasoning to make it a delicious snack for your tea time. Enjoy this guilt free snack!!!








Servings- 10
Preparation time- 5 mins
Cooking time- 10 mins

  • Puffed Rice – 5 Cups
  • Oil – 3 Tbsp
  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Dry Red Chilli – 4 no
  • Asafoetida- pinch
  • Desicated Coconut – 1/4 Cup
  • Roasted Chanadal (Dalia) – 1/4 Cup
  • Peanuts – 1/4 Cup
  • Cashews- 1/4 Cup
  • Curry leaves – 1 Sprig
  • Red Chilli Powder – 1 tsp or to taste
  • Salt – 3/4 tsp or to taste


  • Blend Salt to a fine powder in a spice grinder or using mortar and pestle.Then blend red chilli powder, coconut till oil oozes out. Set it aside.
  • In a wide pan, heat oil. When it is moderately hot add in mustard seeds, wait till they pop completely. Add cumin seeds, dry red chillies, asafoetida, Curry leaves and fry for 30 secs.
  • Add in your Raw peanuts and fry for 30 secs then add cashews and roasted chanadal and fry them for 30 secs. Go ahead and add your blended red masala and toss in your puffed rice. Toss them on heat for 5 mins, mixing them around.
  • Allow them to cool completely then transfer to an air tight container. Have it with your tea or enjoy them as they it is.


Chana masala

This is a spicy, tasty, protein rich Punjabi dish which is very popular throughout the world now. Easy to make and can be had with any Indian bread.

Serves – 2
Preparation time – 10 mins
Soaking time – 8 hrs or overnight.
Cooking time – 15 mins + 30 mins pressure cooking time

  • Chickpea (Garbanzo Beans) – 1/2 Cup
  • oil – 2 Tsp
  • Cumin Seeds – 1 tsp
  • Bay Leaf – 1
  • Cloves – 2 no
  • Cinnamon Stick – 1 no
  • Onion (finely chopped) – 1 cup
  • Ginger Garlic Paste – 1 1/2 Tbsp
  • Kashmiri Red Chilli Powder – to taste
  • Chole Masala Powder – 2 tsp or tot aste
  • Salt – to taste
  • Cilantro (finely chopped) – 2 Tbsp
  • Water – 1 cup or adjust to your required consistency

Procedure :

In the pressure cooker pan, add allow, heat the oil it is is medium hot, add in bay leaf, cinnamon, cloves, cumin seeds and fry for 10 secs. Add in onion and cook till they are soft. Add Ginger and garlic paste and cook for 30 secs.

Once the raw smell from the ginger and garlic goes away, then add in the chole masala powder, red chilli powder, salt and fry for 30 secs. Add tomato and cook till they are nice and soft.

Add Chickpea (drain the water in which they are soaked) into the pressure cooker and enough water to cook the chana, Cover and cook till 1 whistle and simmer for half an hour. Serve it with any Indian Bread.



Ragi Porridge – Healthy Breakfast Recipe

Ragi is finger millet flour which is really healthy for all of us. Having some kind of whole grain food in every meal is a must to maintain good health. Some times healthy foods wouldn’t be tasty but this recipe is a simple, healthy yet delicious one.



Serves – 1 to 2
Preparation time – 2 mins
Cooking time – 5 to 10 mins
Ingredients :

  • Ragi Flour (Finger millet) – 3 Tbsp
  • Jaggery or Sugar – to taste
  • Cardamom – 1 pod
  • Honey – for topping (optional)
  • Water – 1 cup
  • Milk – 1 Cup

Procedure :

Into a sauce pan add in the flour and dry roast it on low to medium stirring it continuously for 3 mins. Remove from an and set aside.

Into the same pan add in the water, heat it up till it is slightly warm (not hot)

Meanwhile crush the cardamom pod discard the outer shell and crush the seeds of the pod into a fine powder. set aside.

Add the ragi flour into the warm water stirring continuously and bring it to a boil. Then add in the milk stirring continuously and cardamom powder follwed by sugar or jaggery. Add in the cardamom powder and bring it to a boil. Serve it warm. Enjoy!!!

Sorakaaya Thapilentlu- Andhra Breakfast Recipe

Sorakaya ThapilentluSorakaaya Thapilentlu is a simple to make breakfast/ snack from Andhra. This is my mom’s recipe. I simply LOVE this with Dal and Malai.








  • Bottle gourd (grated) – 330 gms.
  • Curry Leaves – handful.
  • Fresh coconut (grated) – 1 Tbsp
  • Onion  – 1 small
  • Green chillies – 8 or to taste
  • Cilantro – handful.
  • Rice flour – 2 Cups
  • Chana dal(wash and soak in enough water for 10 mins)  – 3 Tbsp
  • Cumin Seeds – 2 tsp
  • Oil – for shallow frying.
  • Salt – to taste


  • Grate the bottle gourd and keep in a big mixing bowl.
  • Add salt and mix well with the grated bottle gourd. Keep aside while grinding other ingredients:
  • In a food processor, add coconut, green chillies, cilantro, curry leaves, cumin seeds, onion.
  • Process the ingredients till you get a coarse mixture. Just run the processor in PULSE mode to achieve this consistency. Keep it aside.
  • Now squeeze the water from the Bottle Gourd and save the water separately.
  • Have the bottle gourd in a big bowl and the rice flour, soaked chana dal and the blended mixture.
  • Mix all the ingredients well and make a stiff and tight dough using some of the squeezed water that we saved earlier.
  • Heat some oil (1 inch from the bottom of  the pan) in an aluminum pan.
  • Meanwhile, shape them into small 1 1/2 inch balls and keep them covered, so they don’t dry out.
  • Press the dumplings by placing them in between some plastic sheets to get small 4 inch thapilentlu.
  • Make a hole at the center of the thapilentu, so that it is easy while frying to flip the sides.
  • Shape 4 -5 thapilentlu and stick each thapilentu to the sides of the pan such that half of the thapilentu should be in the oil and half to the sides of the pan.
  • Similarly stick 4 thapilentlu.
  • Cove the pan and fry on LOW – MED till you see golden color on the edges.
  • Flip them and fry on the other side for 2 mins, making sure they stay to the walls of the pan all the time.
  • Once done, pull them out from the oil and remove them from the pan.
  • Repeat the process of shaping and frying with the remaining dough.
  • Serve them hot or at room temperature with Dal and/ or Malai.














Lachha Paratha – Indian Layered Flat Bread Video Recipe

_DSC0022Laccha means layered and paratha is a Indian flat bread. The name of the bread says it all that it has many layers and it will be crispy and flaky. This paratha goes well with any Curry or simple pickle and yogurt.







Serves – 3
Preparation time – 10 mins
Resting time – 1 hr
Cooking time – 30 mins

  • Whole Wheat Flour – 2 Cups
  • Oil – 1/4 Cup
  • Salt – 1/4 tsp
  • Sugar – 1/2 tsp
  • Whole Wheat Flour (for dusting and spreading on top of rolled paratha) – 1/4 Cup (approx)
  • Warm Milk – less than 3/4 Cup


  • In a mixing bowl add in flour, salt, sugar, 1 tsp oil and mix well till incorporated.
  • Add milk little at a time and make a soft and pliable dough. Knead the dough for 10 mins.
  • Grease with 1 tsp of oil all over the dough. Rest the dough for 1 hr.
  • Divide the dough into 10 equal dumplings. Grease with 1 tsp oil and again cover and rest for 5 mins
  • Take one of the dumpling and roll into 10 inch diameter thin roti. Spread 2 tsp of oil and 1/2 tsp dry four all over the rolled paratha.
  • Make thin pleates and join them together. Make swirls and repeat the process with all the dumplings.
  • Cover and rest the swirls for 5 mins.
  • Then take one of the swirl and roll( if needed grease the rolling surface) into 4 inch diameter circle.
  • Shallow fry the parathas on both the sides till golden in color on both the sides (use 1/2 tsp of oil for frying the parathas on each side)
  • Serve immediately with curry and/ or yogurt, pickle.

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