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.





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.



Bajji is a popular snack throughout India. Never miss the bajji that is sold at Marina beach, Chennai. This is my mom’s recipe. You can make bajji’s with capsicum, plantain, onion, cauliflower, potatoes , banana pepper,bread, etc. Can use any vegetable of your choice. Hard boiled eggs can also be used. Above is the image of capsicum bajji.

Banana pepper/ Bajji Milagai can be cut into four strips and fried( do not remove the seeds) or you can fry the whole pepper without cutting it.

If the baji batter is too thick, it will mask the flavor of the vegetables. If it is too thin, the batter wont stick to the vegetables. You have to get the right consistency.


  • Gram flour – 1 cup + 1/2 cup
  • Rice flour – 3 tbsps
  • Salt – to taste
  • Baking soda – 3 pinches (optional)
  • Orange food colour – 3 pinches (optional)
  • Cumin seeds – 1/2 tsp
  • Red chilli – 2, adjust according to taste
  • Garlic – 2 cloves
  • Hing / Asafoetida – 4 pinches
  • Water – 1/2 cup + 2 tbsps , approximate
  • Vegetables
  • Oil – for deep-frying


  • Mix gram flour, rice flour, salt, hing, baking soda, food color and  cumin seeds together.
  • Grind red chillies and garlic together into a fine paste using little water.
  • Add the chilli paste to the gram flour mixture and mix well.
  • Add water as required and mix it into a lump free paste.
  • The batter should be similar to a pancake batter ( thick and flowing, not too watery).
  • Heat oil for deep-frying.
  • Dip the vegetables in the batter and deep fry the bajji’s.
  • The bajji’s should turn golden slowly because the vegetables have to cook. Cook on medium-low heat.
  • Serve hot with ketchup or chutney.

Sweet Aval/Poha

Sweet Aval/Poha

This is a sweet dish that kids will enjoy.


  • Ghee – 1 + 1/2 tbsps
  • Cardamom powder – 1/8 tsp
  • Shredded coconut – 3 tbsps
  • Aval/Poha – 2 + 1/2 cups
  • Sugar – 1/4 cup + 2 tbsps
  • Saffron strands – few (optional)


  • Wash aval in water and drain it using a colander.
  • Heat ghee in a pan.
  • Add shredded coconut and cardamom powder and saute for few seconds.
  • Add aval, sugar and saffron strands(crushed,optional) to it and cook on low heat mixing continuously until the sugar melts.


Achumurukku is a sweet crispy snack popular in South India. Most of the recipes online have egg in them. But I came across this wonderful eggless recipe at Prema’s Culinary.

My first attempt at making achumurukku was a disaster. The batter stuck to the mold. There was nothing I could do. Then I learned that the mold has to be seasoned before using. The original recipe link has a method in which the mold is soaked in dosa batter and then coated in oil. But I simply baked my mold.

Preheat oven to 400F . Coat the mold with oil and let put it on a baking tray covered with foil. Let it bake for 1.5 hours. Now the mold is ready for use.
You can follow this method to season cast iron skillets too. But the above process should be repeated twice for a cast iron skillet.

I used canned coconut milk, so I mixed 3/4 cup of coconut milk with 1/4 cup water.

The ingredients below makes 25 achumurukku’s .


  • Rice flour – 1 cup
  • All- purpose flour – 1/4 cup
  • Powdered sugar – 1/2 cup
  • Coconut milk – 1 cup
  • Salt – a pinch
  • Water – as required.
  • Oil – for deep frying


    • Sift rice flour, all-purpose flour and powdered sugar together in a bowl.
    • Add salt and mix well.
    • Add coconut milk to the flour mixture and mix until the batter is free of lumps.
    • Add more water to the batter and mix well. The consistency of the batter should be a bit thinner than dosa batter.
    • Heat oil in a pan and let the achumurukku mold sit in the hot oil for a minute

    • Dip the mold into the batter. The batter should only cover half to three fourth of the mold.
    • The mold will sizzle when it is dipped in the batter.

    • Place the mold in the hot oil and let it cook.

  • When you notice the achumurukku slightly leaving the sides of the mold, use a fork to release the achumurukku from the mold.
  • Work all the sides.
  • If the mold has been seasoned perfectly, the achumurukku will easily slide off the mold.
  • Transfer the achumurukku using a ladle onto a paper towel.
  • In the meanwhile let the mold sit in the hold oil while you transfer the achumurukku.
  • Repeat the above steps for the remainder of the batter.
  • Store achumurukku’s in an airtight container.

Egg Puff

Egg Puff 2

Egg puff is our favorite snack. We always get egg puffs from bakeries when we go to India. It can be made easily at home using ready-made pastry sheets. I prefer Pepperidge farm puff pastry sheets.

You can also add little ginger garlic paste and corriander powder to the onion filling while cooking it.

The recipe below yields 4 puffs.


  • Hard boiled eggs – 2, cut the eggs into two half
  • Puff pastry sheets
  • Oil – 1 tbsp
  • Onion – 1 cup + 1/4 cup,chopped
  • Chilli powder – 1 tsp, adjust according to taste
  • Pepper powder – 1/4 tsp
  • Salt – to taste
  • Melted Butter – for brushing the puffs


  • Thaw the pastry sheets according to the directions on the box.
  • Heat oil in a pan.
  • Add onions and cook until they turn golden brown.
  • Add chilli powder, pepper powder and salt.
  • Let it cook for 2 minutes.
  • Turn off the heat and let the filling cool down a bit.
  • Preheat oven to 350F.
  • Line a baking tray with foil and spray with oil.
  • Follow the video below to assemble the egg puffs.
  • Place the prepared puffs on the baking tray and brush it with melted butter.
  • Bake for 30-40 minutes until the pastry turns golden brown.
  • Rotate the tray half way as it cooks. Enjoy!

Egg Puff

Pidi Kozhukattai

Pidi Kozhukattai

Pidi kozhukattai’s are made specially during karthigai deepam. Kaara kozhukattai and innipu kozhukattai’s are made on this day. This is my mom’s recipe.

Ingredients for Kaara Kozhukattai:

  • Oil – 1 tsp
  • Mustard seeds – 1/8 tsp
  • Chana dal – 1/2 tsp
  • Curry leaves – 5 leaves
  • Red chilli -1
  • Coconut – 1 tbsp, cut into small pieces
  • Water – 1/2 cup + 1 tbsp
  • Salt – to taste
  • Rice flour – 1/2 cup

Method for making Kaara Kozhukattai:

  • Heat oil in a non stick pan.
  • Add mustard seeds and wait till it splutters.
  • Add the curry leaves, chana dal and red chilli.
  • When the chana dal turns golden brown, remove the red chilli and add water and coconut pieces to it.
  • Add salt to taste.
  • When the water boils, add the rice flour and stir continuously for a minute.
  • Remove from heat.
  • When the dough is warm enough to handle, make small balls of kozhukattai and squeeze it gently.
  • Place kozhukattai’s in an idli steamer and steam cook them.

Ingredients for Jaggery/ Innipu Kozhukattai:

  • Powdered Jaggery – 1 cup
  • Water – 1 cup
  • Cardamom powder – 2 pinches
  • Coconut pieces – 2 + 1/2 tbsps
  • Rice flour – 1 cup

Method for making Jaggery/ Innipu Kozhukattai:

  • Boil water in a non stick pan.
  • Add cardamom powder, coconut pieces and rice flour.
  • Mix continuously till well combined.
  • Turn off the heat.
  • Melt jaggery in 1 tbsp of water.
  • Warm the mixture to melt the jaggery. Do not let it boil.
  • Filter the jaggery mixture and add it to the rice flour dough.
  • Mix well until well combined.
  • Make kozhukattai’s.
  • Steam cook the kozhukattai’s using idli steamer.


  • To keep the kozhukattai’s fresh for a long time, store it in a hot pack.
  • The kozhukattai’s will turn rough if left uncovered for a long time.
  • You can also use 3/4 cup of jaggery and add 2 tbsps of molasses to the innipu kozhukattai’s.