Mysore Bonda

Mysore Bonda 1

The recipe below yields 22 small bonda’s.  Hot bonda’s with coconut chutney, sambar or any spicy chutneys.


  • Urad dal – 1 cup, soaked overnight or for 4 hours in water
  • Salt – to taste
  • Whole pepper corn – 1/2 tsp
  • Curry leaves – 6 to 8 leaves
  • Coconut pieces – 2 tbsps ( fresh coconut chopped into small pieces)
  • Serrano pepper – 2 tsps, minced
  • Cilantro – few strands, chopped
  • Rice flour – 1/4 cup
  • oil – for deep frying


    • Drain the soaked urad dal and grind it into a very smooth and fluffy batter using very little water in a wet grinder.
    • Add salt to taste.
    • Transfer the batter into a mixing bowl.
    • Add whole pepper corns, curry leaves, coconut pieces, Serrano pepper and cilantro. Mix until just combined.

Mysore Bonda 2

    • Add rice flour and mix until just combined. Do not over mix the batter.

Mysore Bonda 3

    • Add more salt if required.
    • Heat oil for deep frying.
    • Add a small dollop of batter to the oil to check if the oil is hot enough. The batter must sizzle and rise up immediately.
    • The bonda’s must be cooked on medium heat. If they turn golden brown too fast, the inside of the bonda will be raw.
    • Dip your fingers in water and scoop a small amount of batter and slide it gently into the oil.

Mysore Bonda 4

Mysore Bonda 6

    • Care should be taken to make sure that your fingers don’t touch the oil.
    • If the bonda’s starts turning brown very quickly, switch to low heat.

Mysore Bonda 7

  • Flip the bonda’s at regular interval and make sure that both the sides are cooked.
  • Remove the bonda’s using a slotted spoon onto a paper towel lined bowl/plate.





Black Eyed Peas Vadai

Black eyed peas vadai 7

I tasted black eyed peas for the first time at my friend Suneetha’s home. The vadai’s were soft and tasted really good. She served black eyed peas vadai with capsicum tomato chutney. I got the recipe from her and tried it at home. It came out very well. I usually make medhu vadai and masaal vadai. It is nice to try something different for a change. I served the vadai with coconut chutney.

The ingredients below makes 8 vadai’s.


  • Black eyed peas – 1/2 cup
  • Salt – to taste
  • Ginger – 1 heaping tsp, chopped
  • Serrano pepper – 1 tsp, chopped
  • Onion – 1/3 cup, finely chopped
  • Fennel seeds – 1/4 tsp
  • Hing/ Asafoetida – 6 pinches
  • Curry leaves – 5 leaves
  • Cilantro – few strands, chopped
  • Oil – for deep frying


    • Soak black eyed peas overnight or for 4 – 6 hours.

Black eyed peas vadai 1

    • Drain the peas and grind them  together with salt, hing, ginger and  serrano pepper using very little water or no water to a fine paste.
    • The peas soaks up a lot of water. I did not use any water to grind the peas. You can use a wet grinder to grind if you are using more than 1/2 a cup of peas.

Black eyed peas vadai 2

    • Add onions, fennel seeds, hing, curry leaves and cilantro. Mix well.

Black eyed peas vadai 3

    • Heat oil for deep frying.
    • Take a small ball of batter in your hand and flatten it into a circle. Make a hole in the middle and slide the batter gently into the oil.

Black eyed peas vadai 4

    • Fry the vadai’s on medium heat. They should brown slowly.

Black eyed peas vadai 5

Black eyed peas vadai 6

    • Cook both the sides and remove the vadai’s onto a plate lined with paper towel.

Black eyed peas vadai 8

  • Serve hot with chutney of your choice.


I used one hand to make the vadai’s because I had to take photos as well. You can place the vadai batter in your left hand, flatten it using your right. Make a hole in the center using the index finger on your right hand. Transfer the vadai into your right hand and then slide the vadai into the hot oil gently.

Stovetop Popcorn

Stovetop popcorn 6

I have been making homemade popcorn for a long time. I make it on Fridays as evening snack. We enjoy it with a cup of tea. I added 2 tbsps of olive oil in the recipe below. You can add an extra tbsp of oil for a more crisp popcorn. Use a big pan with lid to cook the popcorn kernels.

Stovetop popcorn 2


  • Olive oil – 2 tbsps to 3 tbsps
  • Popcorn kernels – 1/3 cup
  • Salt – 1 tsp


    • Heat oil and two popcorn kernels in a big pan with the lid on.

Stovetop popcorn 3

    • When the popcorn kernel pops, add the remaining popcorn and salt. The lid has to be on.

Stovetop popcorn 4

    • Turn off the heat. Remove the pan from the stove and swirl it around 3 times with the lid on.
    • After 30 seconds, put the pan back on the stove and turn on the heat ( medium heat). The pan should be covered.
    • The popcorn kernels will begin to pop. Shake the pan in between as the popcorn pops for even cooking.
    • When the popping noise subsides, turn off the heat and transfer the popcorn to a big bowl immediately.

Stovetop popcorn 5

Stovetop popcorn 1

Oven Roasted Corn On The Cob

Oven roasted corn on the cob 1

This simple method of cooking corn is Tyler Florence’s method. The corn husk and silk  is very easy to peel after the corn is cooked.


  • Corn with husk


  • Preheat oven to 350F.
  • Place the corn with its husk intact in the oven directly on the oven rack.
  • Let the corn roast for 30 minutes.
  • Remove corn from the oven and peal back the husk and remove the silk. Enjoy!

Oven roasted corn on the cob 2

Cheese ball

cheese ball

Cheese ball is a perfect party appetizer. The nuts and green bell pepper gives the cheese ball a good crunch.


  1. Cream cheese – 8ounce
  2. Sharp cheddar cheese – 4 ounces
  3. Lemon juice – juice of 1/2 a lemon
  4. Worcestershire sauce – 1 tbsp
  5. Garlic powder – 1 tsp
  6. Green bell pepper – 1/2 a bell pepper finely minced
  7. Scallions/spring onions – 2, minced
  8. Pecans – 1/2 cup, chopped


  • Mix all the ingredients from 1 to 7 together in a bowl.
  • Make a ball and roll the cheese mixture in chopped pecans.
  • Refrigerate until ready to serve.

Serve the cheese ball with crackers of your choice.

The cheese ball can be made a day ahead of serving.

Chipotle Chicken Chili

Chipotle chicken chili 1

I always wanted to make chili at home. And one day I came across the recipe for Chipotle chicken chili on Pioneer Woman’s site ; I knew that I had to try it.

The recipe calls for Mexican beer. But you can substitute it with chicken broth.


  • Olive oil – 2 tbsps
  • Onion- 1, diced
  • Garlic – 4 cloves,minced
  • Boneless skinless chicken breast – 2 lb, diced
  • Beer or chicken broth – 12 ounces
  • Diced tomatoes – 1 can (14 oz)
  • Chipotle peppers in Adobo sauce – 2 or 3 peppers,minced with seeds (add little by little according to taste)
  • Canned Pinto beans – 14 oz (drained and washed)
  • Canned Black beans – 14 oz (drained and washed)
  • Canned Kidney beans – 14 oz (drained and washed)
  • Chili powder – 1 tbsp
  • Cumin powder – 1 tbsp
  • Salt – 1 tsp or more according to taste
  • All purpose flour – 1/4 cup
  • Lime – 1
  • Sour cream – for serving
  • Grated cheddar cheese – for serving
  • Cilantro – for serving


  • Heat oil in a large heavy bottomed pot or a dutch oven.
  • Add onions and garlic. Cook until the onions turn transparent.
  • Add chicken and cook until lightly browned.
  • Add beer or chicken broth ( just enough to cover the chicken). Cook for 2 minutes.
  • Add tomatoes, chipotle peppers, beans, chili powder, cumin powder and salt. Stir; cover and let it simmer for 1 hour.
  • Mix flour and water/beer/chicken broth  in a small bowl. Make a thick flowing lump free paste. Add it to the chili along with lime juice ( add according to your taste).
  • Stir and let it cook for 10 more minutes.
  • Serve the chili in a bowl topped with sour cream, grated cheese and cilantro.

chipotle chicken chili 2

Spicy Cucumber Sticks

Spicy cucumber sticks

This post might seem silly to some but I am going to post it for those who are not aware of a common street food in India. In most parts of India you can find cucumber and raw mango slices coated with chili powder and salt being sold  by street vendors especially during the summer season. This can served at parties for adults as finger food.

Slice cucumbers or raw mangoes. Mix chili powder/ paprika and salt in a bowl. Sprinkle them on the cucumber or mango slices.  Season according to taste. Enjoy!

For a mix of sweet and spicy taste, the same can be used on sweet mangoes too.