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.





Idli Upma

Idli Upma

A quick and simple recipe to use leftover idli’s.


  • Leftover idli’s – 3
  • Oil – for saute
  • Mustard seeds – 2 pinches
  • Urad dal – 1/4 tsp
  • Channa dal – 1/4 tsp
  • Curry leaves – 4
  • Onion – 3 tbsps, mince it as small as possible( speeds up the cooking time)
  • Serrano pepper – half a pepper cut lengthwise
  • Turmeric powder – half of 1/8th tsp
  • Salt – the idli has salt, so add if required
  • Cilantro – for garnishing


  • Crush idli’s into small pieces.
  • Heat oil in a pan.
  • Add mustard seeds and wait till it splutters.
  • Add urad dal and channa dal. Keep stirring continuously until the dals turn golden brown.
  • Add onions,curry leaf and Serrano pepper.
  • When the onions turn golden brown, add turmeric powder and mix it for few seconds.
  • Add crushed idli’s and salt( if required).
  • Keep stirring continuously until the crushed idli’s are warm.
  • Turn off the heat and enjoy and garnish with cilantro.



Spinach Chapathi

Spinach Chapathi

Making kids eat spinach is a difficult feat. My daughter likes chapathi. She does not eat greens of any kind if it is made as a poriyal/side dish. So I decided to try out Spinach chapathi’s. It tastes good, yields soft chapathi’s and my daughter eats it.

The ingredients are a bit rough here. You can skip the onions and tomatoes too.


  • Oil – 1 tsp+1/2 tsp
  • Serrano pepper – one big pepper cut into small pieces, adjust according to taste
  • Garlic – 2 pods
  • Onion – half an onion, chopped(optional)
  • Tomato – half a tomato, chopped(optional)
  • Spinach – one bunch, chopped and washed
  • Wheat flour –  as required
  • Salt to taste


  • Heat oil in a pan.
  • Add onions, tomatoes, garlic and serrano pepper.
  • Saute until the tomatoes are cooked or until the garlic is cooked(if you are not using onions and tomatoes).
  • Add the washed spinach and let it cook until the water from the spinach almost evaporates.
  • Add salt to taste.
  • Let the spinach mixture cool down.
  • Grind it to a very smooth paste without adding water.
  • Transfer the ground spinach to a big bowl.
  • Add one tbsp of oil to it.
  • Add wheat flour and very little salt( because the spinach has salt in it).
  • Add flour little by little and keep kneading until you get a soft dough. Add water if required.
  • Cover the dough and let it rest for atleast 20 minutes before you make chapathi’s.
  • Make small balls using the dough.
  • Roll it out and cook both the sides on a hot griddle or pan.


I added 3 cups of flour, so I added water to knead the dough. Add water as required depending on the amount of flour added to the spinach mixture. Onions and tomatoes give it more flavor.

Featured in The Hindu Newspaper

Hi everyone. Today I received a double dose of happiness. Today is my husband`s birthday and another surprise. My recipe was published in The Hindu newspaper under My Grandma`s Recipe in Metro Plus. Below is the clip from the epaper.


Coconut Rolls1.jpg

Coconut rolls

Here is the link to the online version of the same.


Adding another egg to the above recipe will make it more tasty.

Thayir Vadai

Thayir Vadai 3

Thayir Vadai is a very filling starter and there are various methods and toppings that can be added. The North Indian topping and the South Indian topping is different.It is called Dahi Vada in the North.

Adding om podi or kara boondi to the thayir vadai`s while serving adds crunch to this dish.

Makes 11 vadai`s.


  • Urad dal – 3/4 cup,washed and soaked overnight
  • Salt – to taste
  • Oil – for deep frying
  • Curd/Yogurt – 1 cup + 3/4 cup
  • Om Podi or Kara Boondi – for garnishing(optional)
  • Cilantro – chopped ( for garnishing)

For Seasoning:

  • Oil – 2 tsp
  • Mustard seeds – 1/4 tsp
  • Curry leaves – 10
  • Dried Red chilli – 2
  • Finely chopped ginger – 1/2 tsp


  • Grind the urad dal with salt to a very thick and fine paste,adding very little water.
  • Mix till curd,salt and 3/4 cup water blend to a smooth consistency.
  • Heat oil for deep frying.
  • Place a zip lock bag on your left palm and coat it with water.
  • Wet your right hand and take a little batter and place it on the zip lock bag.
  • Flatten it into a round disc and make a hole in the center.

Thayir Vadai 1

  • When the oil is hot enough,slide the vadai gently into the oil using your right hand.
  • Make sure that your fingers are wet while handling the dough (to prevent it from sticking).
  • Deep fry in very low heat.
  • The vadai should turn slightly golden.(must not brown)
  • Drain the vadai`s  and place them in a large bowl.
  • Fry all the vadai`s and pour the mixed curd on it when the vadai is warm.
  • Heat 2 tsp of oil in a small pan.
  • Add the mustard and wait till it splutters.
  • Add the curry leaves and chilli to it and saute for 5 seconds.
  • Add the chopped ginger pieces and turn off the heat.
  • When the seasoning is warm,add it to the vadai`s soaked in curd.

Thayir Vadai 2

  • Let the vadai`s sit for 4 hours.
  • Flip the vadai`s occasionally for it to soak completely.
  • While serving,garnish with chopped coriander and om podi(or kara boondi)

Boiled Peanuts


Peanuts tastes good and tastes even better when boiled.I love to break the shell and eat them.Very simple to cook.


  • Unsalted Raw jumbo peanuts
  • Salt – to taste
  • Water- for boiling the peanuts


  • Wash the peanuts.
  • Break the shell of the peanuts using your finger revealing a small crack.
  • Soak them in water overnight.
  • The next day,transfer the peanuts to an electric rice cooker and pour water and cover it.
  • Add salt to taste.
  • Let the water boil.
  • The water will reduce as it cooks.
  • Add more water and let the peanuts cook for 2 hours 30 minutes to 3 hours .
  • Stir occasionally.
  • Test if it is cooked by tasting it.
  • Serve warm or at room temperature.

Tapioca Fry

Tapioca Stir Fry (4)


  • Tapioca( Yuca Root) – 3.22 lb
  • Oil – 2 Tbsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves – 8
  • Dry red chilli – 2
  • Turmeric powder – 1/4 tsp
  • Salt – to taste


  • Slice the root into one inch thick slices.
  • Steam cook the root using idli plates or in the microwave for 8 mins (approximately).Cooking time depends on the root.
  • Do not overcook the root.It has to be cooked but not too soft.Below is the image of steamed yuca root.

Tapioca Stir Fry

  • Peel the skin off the root using your fingers.It will peel off easily.
  • Dice the sliced root into small pieces and discard the thin root that passes through the center of the yuca root.
  • Heat oil in a pan.
  • Add the mustard seeds to it and wait till it splutters.
  • Followed by the red chilli and curry leaves.
  • Add the diced yuca root and stir till the oil coats the yuca root.
  • Add  turmeric powder and salt to taste.
  • Stir the root and cook till the turmeric evenly coats the yuca root.
  • Cook for two minutes and turn off the stove.


You can also steam and eat the root without the seasonings.