Hey There. How are you? All set for new year celebrations? As we gear up for the new year do we reflect on ourselves and our achievements in the last year? Well I try to.

I have lots of things to be thankful for. One among them is this food blog. My friends encouraged me to open my blog. And I have 135 posts, 8347 views and 3223 visitors till date. I am humbled by the numbers. I am happy when I see smiles on faces who have loved my food. I am encouraged when people leave a positive note. I am ecstatic when readers have tried my recipe and their kids have relished it. All these wonderful things help me to go on.

Let’s pray that the new year is happy for you all. Let’s pray that we receive wisdom from our troubles. Let’s pray that we become stronger from our difficulties. Let’s pray that we thank our blessings on time.

Today’s recipe is a very simple sabji from very basic ingredients.


Boiled potato – 1 medium

Carrot – 1 medium (chopped finely)

Green Peas Frozen – 1/2 cup

Cumin Seeds – 1/4 tsp

Onion – 1 small

Coriander Powder – 1.5 tsp

Chilly Powder – 1 tsp

Lemon Juice – half a lemon

Oil – 1 tblspn

Salt to taste


  1. Grate boiled potatoes and keep aside.
  2. In a kadai, heat oil.
  3. Crackle cumin seeds and add onions.
  4. Saute onions till translucent.
  5. Add carrots and green peas. Add 1/4 cup water and let the carrot and peas cook.
  6. Once the carrot and green peas are cooked let the water evaporate. (just keep sauteing without lid till the water disappears.
  7. Add coriander powder, chilly powder and salt and mix well.
  8. Add grated potatoes and mix well.
  9. Take it off the flame and add lemon juice and mix well.

Serve it with rotis or take it off for your lunch box. 1


Hello There.

“Do what you love, love what you do and with all your heart give yourself to it.” I totally believe in this when it comes to food, food styling and food photography.

Did you like something from my space? I would love to hear from you.

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I am available to work with projects and brands for food styling and photography.

You can check my work at Portfolio and Just Pics of this website. Or else you can spend few minutes on my blog and browse through to get an idea of my style of photographs. If required I can send in more photographs.

Write to me at

Or you can fill the Contact Me form.





1The weather is playing hide and seek these days. Yesterday all of sudden it rained in the evening and when I thought it would rain more it didn’t. Some days its sunny and hot and humid while on some days cold breeze is flowing. It is difficult to stay away from cough and cold these days.

Hence it is important eat healthy and stay strong. All my soup posts I have mentioned that I prepare soups only when someone is under the weather. Well that’s true. Soup in my house is rare. When someone falls sick we usually make ‘kanji’. But soup has its own benefits. Usually kids take a liking to soups. It is a wonderful way to include veggies in your diet. And it is lighter on the stomach. If you notice all my soup recipes do not have corn flour added. Usually soups require corn flour. But I try to replace corn flour with healthier options like the vegetables.

So here we go. A simple minty pea soup.


Frozen/ Fresh green peas – 1 cup

Onion – 1 medium

Garlic – 2-3 cloves

Mint Leaves – 2 tblspn

Pepper Powder – 1/2 tsp

Vegetable/ Chicken Stock/ Water – 1 cup

Butter – 1 tblspn

Salt to taste


  1. Melt butter and add chopped onions.
  2. Saute them till translucent.
  3. Add chopped garlic and saute them.
  4. Add green peas and saute them for a minute.
  5. Add stock/ water and salt and bring it to a boil.
  6. Once boiled lower the flame and close and cook till the peas are soft.
  7. Switch off the flame. Drain the contents. Do not throw the liquid.
  8. Take the mint leaves and green peas mix in a blender and pulse till smooth.
  9. Transfer it back to the pan and add the liquid back to adjust the consistency. Mix this on low flame. Remaining liquid if left can be discarded.
  10. Add pepper powder and give the soup a nice mix.
  11. Once nicely hot switch off the flame and serve.

Have this hearty healthy green soup along with some toasted bread. 2





2Hey There. How was your Christmas? Hope you all had a blast. Well I did. Spending quality time with family are the most precious moments of life. These days due to nuclear family concept kids don’t get to stay with their grandparents mostly. Hence planning small weekends where they can be together makes both kids and grandparents happy. Even if they are old they would do everything  for their grandchildren. I think as parents we don’t get to spend time much with kids especially if we are working. So when parents becomes grandparents they devote all their time for grandkids.

Grandparents are the bestest friends child can have. They have lots of experience, patience, love and only good wishes for kids. They never complain instead they are always giving. Even when unwell they will hide it from everyone and smile and share tales.

3I recently saw this malyalam movie ‘Oru Muthassi Gada’. I love the movie for the positive attitude and the way the story was handled. It was about a grandmother who is quarrelsome and meddlesome. How her life changes and how she takes charge of her life is the story line. It dealt with a strong message of how our grandparents or parents feel lonely and left out these days. Watch the movie whenever time permits. It is lighthearted but with a strong and clear message.

Moving on to today’s recipe. This is a quick fritter. If you have some overripe banana’s leftover (which usually is at my home) then this is the go to recipe. A very simple snack for your tea time hunger.


Over ripe bananas – 2 small (1 cup puree)

Wheat flour – 1 cup

Cardamom powder – 1/4 tsp

Sugar/ Jaggery – 1 tbsp

Baking Soda – a pinch

Salt a pinch

Oil for deep frying


  1. Make a puree of bananas.
  2. In a bowl take wheat flour, cardamom powder, sugar, baking soda and salt and mix well.
  3. Add the pureed banana and mix well.
  4. Add little water if required to make a semi thick batter.
  5. Take spoonful of batter and drop it in hot oil.
  6. Fry till nicely browned and drain.

Enjoy with your evening tea or pack it for kiddo’s snack box. 1



1Here we go. The most awaited recipe. The pineapple upside down cake defeated another one of my fears. My office colleagues loved it very much. I was scared to try this recipe in pressure cooker since it involved fruit in direct contact with the pan and not pureed in the cake batter. Hence after much speculation I decided to go for it and wow it was super duper hit.

2People loved the pics. People who tasted the cake gave me good reviews. Some said this was the best cake amongst all the cakes I made so far. Some got inspired to make it at home.

3When you get such good reviews who won’t be motivated to try more. It helps me to keep going. I had prepared this cake at midnight after putting my son to sleep. And my son woke me up at 4 AM. So the next day I was dull and tired. But the awesome feedback, the smiles and the happiness the cake brought to my friends and colleagues compensated all the lost sleep.

4Recipe Source here

5Do try this very simple cake. Yes it is simple. Go ahead. Overcome your fears and hesitation.


Pineapple – 2- 3 pieces

Cherry – 8-10 pieces (i used cherry soaked in sugar syrup)

Flour – 1 cup

Egg – 1

Butter – 100 gm

Salt – 1 pinch

Sugar – 3/4 cup

Milk – 1/2 cup

Baking Powder – 1 tsp

Vanilla Essence  – 1 tsp

For Sauce :

Jaggery – 1/4 cup

Butter –  2 tblspn + for greasing the pan

Water – 2 tblspn


  1. Take flour, baking powder and salt and sift it. Keep aside for use.
  2. Take cake pan and grease it well with butter.
  3. In a pan add jaggery, butter and water and melt everything. Do not boil it.
  4. Pour this sauce in the greased pan.
  5. Place pineapple slices on the sauce.
  6. In the remaining space/ gaps place cherries.
  7. Take pressure cooker and place a stand in it.
  8. Put it on medium flame for heating.
  9. In a bowl beat together butter, sugar and vanilla till fluffy. Takes around 1-2 minutes if beating with hand.
  10. Add in egg and beat till fluffy. Takes another minute.
  11. Add half of the flour and fold in.
  12. Add milk and mix well.
  13. Add remaining flour and fold in the batter.
  14. Pour this batter in the cake pan on the pineapple- cherry pieces.
  15. Place the cake pan slowly on the stand in the pressure cooker with the help of tongs.
  16. Remove the gasket (round black ring) and the whistle from the lid of the pressure cooker.
  17. Close the pressure cooker.
  18. Bake the cake for 40-45 minutes on low flame or till a knife inserted comes out clean.
  19. Once done, remove from cooker and let it cool down completely before removing the cake from pan.


  1. Do not over fill or fill the batter till the rim of the pan. Or else it will rise and burn at the edges.
  2. It is advised to check the cake at around 30 minutes to check if it is done. If not then close it again for 10 minutes.
  3. Be very careful and make use of mittens and tongs whole lowering or pulling up the pan.
  4. My pressure cooker is 5 Kgs hawkins.




1These days the only songs I sing are nursery rhymes.Either I am humming these or singing it aloud with my kid. There is one song that goes like this:


If you are happy and you know it

Clap your hands

If you are happy and you know it

And you really want to show it

If you happy and you know it

Clap your hands


And likewise it goes. But as we grow up this song holds no relevance and our smiling habit becomes negligible. Sometimes we need comedy shows to make us really laugh out loud. The expression LoL is famous in texting but how much really do we properly laugh. In many cities people are joining laughter clubs once they realized how healthy it is to laugh.

Can you relate to or identify one person who smiles or laughs regularly. Famous chef Sanjeev Kapoor has a very smiling personality. Smiling and laughing makes you feel lighter. Even if you are going through stressful times it is important to remember to smile. As you smile it immediately relaxes your muscles and soothes your nerves. We should teach our kids to smile and laugh often. And kids do smile, laugh and talk nonsense. Let them be like that. Let them not outgrow this habit.

I knew a friend of mine who used to smile often. She had a smiling face. Even when someone scolded her she used to smile. It used to look stupid and absurd but she mentioned that it made her feel strong and peaceful. Everybody has problems and everyone’s way of tackling it may differ.But a smile goes a long way in winning any battle.

With that thought I will come to today’s post. I love puttu kadala. But everytime this is prepared at home we have excess puttu left out. So what to do with the remaining puttu. Yes you can eat it again with banana but why not give it a new twist. A puttu upma for instance with scrambled eggs. Do try.



Leftover Puttu – 1 cup

Egg – 1

Fennel – 1 tsp

Mustard Seeds – 1/4 tsp

Curry Leaves – 1 stem

Turmeric Powder – a pinch

Green Chilly – 2

Urad Dal – 1/4 tsp

Oil – 1 tblspn

Salt to taste


  1. Heat oil in a kadai.
  2. Add urad dal.
  3. Crackle mustard seeds.
  4. Add fennel seeds.
  5. Add green chilly and curry leaves.
  6. Crack open egg and mix it in 30 sec gap. (scrambling it)
  7. Once the eggs are nicely scrambled add the crumbled puttu.
  8. Add turmeric powder and salt and mix well.
  9. Splash 2 tblspn water and mix well.
  10. Close with a lid and cook on low flame for 1 minute. This will make the puttu soft.

Enjoy hot with tomato chutney. 3



1Did I say Cute? Well these are cute. Just look at them. And sooooooooo much nutritious. It is just grab and go. Kids and adults everyone will like it. And it does take much of your time.


You can make this in advance and pop it in fridge. Easy and quick to prepare when you have guests at home. Cut into star shapes if planning to give it to kids. The sprinklers itself is enough to attract kids.If you haven’t planned anything for dessert for Christmas lunch then try these.


Dates – 1 cup (pitted and chopped)

Chopped Nuts – 3/4 cup ( I used equal quantities of almonds, cashew and melon seeds)

Edible Sprinklers – 1-2 tblspn (Optional)


  1. Take chopped nuts in a blender and blend it coarsely.
  2. Add the chopped dates and blend it so everything is mixed up properly.
  3. In a tray spread a cling wrap.
  4. Place the mixture from the blender inside and spread it out evenly.
  5. Place it in fridge for 2-3 hours.
  6. Take it out of the fridge and pop the content out onto cutting board.
  7. Cut into desired shapes and sprinkle sprinklers on them.

Tada. There you go. Your grab and go snack. Pack it in your kids tiffin or wrap it in cling wrap and have it while travelling.




Christmas is soon approaching and the air is all charged up and chrismasy ( i don’t think that’s a word). The houses are decorated with festive lights the shops are decorated. In fact yesterday when I was on my way back home from office the street lights were not on yet but it wasn’t dark since the sides of the roads, trees, all were decorated with lights.

Growing up Christmas used to be special. On this day our house used to be full of guests. One group leaves and other group joins. Mom was never out of the kitchen. My mom is famous for her delicious cooking and dad, my brother and myself used to flaunt her cooking. Dad’s friends and colleagues, mom’s friends and colleagues, brothers friends and my friends used to gather on this particular day. Not to forget our friendly neighbors. So it was a big celebration when it is Christmas. Especially in that part of the world it is very cold. Everyone used to come with 2 -3 layering of clothes and sweaters. But once inside the house it was warm from the cooking and the happy guests.

Anyways coming to today’s recipe is simple fried prawns. Now at my parents house we never purchased prawns. But we purchase it once in a while and I try to explore the options. This is a very simple masala prawns. It is a perfect side dish or a starter for your Christmas party.


Prawns – 4-5

Ginger-Garlic Paste – 1 tsp

Red Chilly powder – 1 tsp

Coriander Powder – 1/4 tsp

Black Pepper powder – 1/2 tsp

Lemon Juice – 1 tblspn

Oil for frying

Salt to taste


  1. Make a paste of ginger-garlic, coriander, chilly, pepper, salt and lemon juice.
  2. De-vein and clean the prawns properly.
  3. Marinate the prawns with the paste and keep it in fridge for half an hour.
  4. Heat oil in a pan.
  5. Place the marinated prawns and fry on both sides for 3-4 minutes.

Serve it with some salad or as a side for rice. 2


Hello wonderful readers and hello Monday. Most of us hate Mondays as it drags us out of our weekend mood into the reality. As it means to go to school, office and start our regular work. But did we ever wonder that we are blessed to have busy Mondays. Busy Mondays means we have good education and school to return to. Busy Mondays means we have office work to look after. Busy Mondays means we have a new day, new hope and new learning to look after.

So let’s be thankful for Mondays. Let’s start a new week with a fresh and positive note. If the weekend was rocking let’s start Monday working for another rocking weekend.

2Today’s recipe is a  great curry for roti and rice. I love this curry more because of the green peas. I recall my growing up days when we used to get fresh green peas in the farmers market. And more than the cooking time the de-shelling of green peas took more time. It was one task that kids can also join in. And while de-shelling the small, soft and sweet green peas went directly in my mouth.


Green peas – 1 cup Fresh/ Frozen

Onion – 1 medium

Tomato – 1 medium pureed

Dried Fenugreek leaves ( Kasuri Methi) – 1/4 tsp

Coriander Powder – 1 tsp

Chilly Powder – 1 tsp

Garam Masala – 1/4 tsp

Asafoetida – 1/4 tsp

Oil – 1.5 tblspn

Sugar – 1 pinch

Salt to taste


  1. Heat oil in a kadai and add chopped onions.
  2. Fry them till golden brown.
  3. Let it cool down. Then blend it in blender with little water.
  4. Transfer it back to the kadai and add pureed tomatoes.
  5. Cook the tomatoes till it starts leaving sides of the kadai.
  6. Add coriander powder, chilly powder, asafoetida, sugar, garam masala and salt and mix well.
  7. Add the green peas and mix well.
  8. Add 1 cup water and let it come to a boil.
  9. Close and cook on low flame.
  10. Cook till the peas are cooked and the raw smell leaves.
  11. Add the kasuri methi and switch off the flame.

Enjoy this with roti or rice. 1


Hello. So how is your preparation for Christmas and New Year going on? Christmas time means cake aroma spreads through the house. Couple of weeks back I visited my cousin for lunch. She is wonderful lady who has awesome terrace farming and garden. She gave me a packet full of mulberries.

Did you know berries are very good for you. They are packed with anti-oxidants. They are great sources of fibre and very good to maintain healthy digestive system.

4I decided to divide it into three. One of the parts was to make mulberry jam. It is so awesome that you can just lick the jam from the pan itself. Well myself and my son did just that. 🙂


Ripe Mulberries – 1 cup

Water – 1/2 cup

Sugar – 1/4 cup (I don’t like to use too much sugar. You may add if required)

Lemon Juice – 2 tblspn


  1. Take washed mulberries in a pan with water and sugar and cook it.
  2. Once cooked, switch off the flame and let it cool down.
  3. Take it in a blender and blend it.
  4. Pour it back in the pan and switch on the flame.
  5. Keep mixing it on low flame and till it becomes thick.
  6. Switch off the flame and pour in the lemon juice and mix well.
  7. Let it cool down completely. Store it in cleaned air-tight glass jar.

Finger-licking mulberry jam is ready. Use this jam for your toast, pancakes, rotis, etc.



This is definitely a small world. A world brought together by social media and connecting people and their interests. Today’s post is a guest post by a very talented and humble cook. She’s hard working lady who is very passionate about cooking. Her blog will get you interested with her simplicity that is reflected in her writing. She is an avid sky watcher. She is keen enough to notice the shapes and patterns that the blue sky clouds forms. Loves to have a treasure of books.

I requested her for a recipe that is core to the Malabar region. And she granted my wish and wow what a recipe. I hope you will love to try out this recipe for Christmas.

Introducing Rafeeda from “The Big Sweet Tooth“. Do visit her lovely blog as it is a bouquet of every cuisine.Over to Rafeeda.


Hello to all the wonderful readers of Yeleena’s space…

It is my pleasure to be doing a guest post for Yeleena. First of all, I apologize for being very late with my post since I got stuck up with a lot of matters and was not able to give my full concentration of the guest post. Even now, if I am being sincere, I am not 100% happy with the post, but knowing that for the next three months, I won’t be able to do anything due to personal commitments, I decided it was now or never.

My name is Rafeeda, and I blog at “The Big Sweet Tooth”. Just like Yeleena, I am also a working woman, with two beautiful daughters and my life is all about making quick, easy and delicious meals that get ready in no time. Just like my blog name, I have a penchant for desserts and love them at any point of time. But for Yeleena, I am not coming up with anything sweet, as I have done with almost all my guest posts!

35-kozhi-nirachathuWhen Yeleena contacted me for a guest post, I asked her if she had anything specific in mind and she said she wanted something that was savory and non-vegetarian. That got me thinking. At the time she had asked for the guest post, I was on a vegetarian diet, so I had to wait till I was able to transit to a non-vegetarian diet to cook up something interesting. Savory is really not my forte, though if you notice my blog, I have quite a bit of curries and all of them are less complicated, and to the point. That is when I was reminded that I had this recipe that I have been wanting to make and this was the perfect opportunity.

KozhiNirachathu is a quintessential Malabar delicacy – to specifically say that they belong to the Thalassery-Kannur side of Malabar. Basically, a whole chicken is marinated in spices, filled with an onion masala and a couple of boiled eggs, depending on how much the cavity of the chicken can take, and then steamed and deep fried, or vice versa whichever seems convenient. I had the first taste of this dish when I had just got married and was staying at HD’s place. I really admire how the women in his place can cook up a storm in a very limited time frame. For them, immediate guests are not a problem. They can cook up on an average six different tea time snacks within 15-20 minutes! I am yet to learn that technique of it from them. J Once we completed our stay and were getting ready to travel back to Dubai, the whole entourage of my in-law’s relatives flooded the house and got cooking delicacies for us to carry with us for our relatives here. One among them was this full chicken so delicately wrapped up in banana leaves, and then wrapped with lots of newspaper so that nothing of the chicken fat oozes out. Once we landed home, and we opened up the wrap, the smell that emaciated the house was intoxicated, even though the dish was already cold! All I did was to transfer the chicken and the masala to a place, microwaved till hot and then the men wiped it off clean with the tyrepathiris (thick rice pancakes) that were packed with it.

35-kn4From then on, I have been dreaming about making this dish, but the lengthy process would always put me off. Yeleena’s email was actually a wake-up call for me to be trying this really soon, and yes, I did! When we had a long weekend recently, this was our Friday lunch. I was so drained that I had no energy to cook rice elegantly, so settled up with simple steamed rice and some raita to go along side. It was literally wiped off by HD and the girls, and as usual, only the breast portion of the chicken remained. If you have time on hand and love whole chicken roasts, then this is highly recommended. The recipe may seem long and tedious but if you manage your time, you can pull it off with ease.

I have included a step by step process, just to give an idea. I have first deep fried the chicken till brown, then wrapped up the chicken with the remaining masala nicely in banana leaf and steamed it for around 15-20 minutes to ensure that the chicken is cooked well inside. You could even steam the chicken and then fry it, but I feared it may not lock the juiciness of the chicken and a lot of stock will be lost in the process, so decided to do it vice-versa. I am really not sure if my clicks show the awesomeness of the dish, since I had three hungry tummies behind me and I was finding it difficult to concentrate, since my tummy was growling as well! 😉 Off to this delicious recipe…

35-kn2KozhiNirachathu – Malabar Stuffed and Fried Whole Chicken Roast

Serves 4-6


For the chicken:

1 kg whole chicken

3 tbsp red chilli powder

1 tbsp Kashmiri red chilli powder

¾ tsp turmeric powder

1 tsp fennel powder

½ tsp cumin powder

½ tsp garam masala powder

½ tsp black pepper powder

Salt to taste

Juice of one lime

For the masala:

2 hardboiled eggs

2 tbsp coconut oil

1 sprig curry leaves

3 medium onions, thinly sliced

3 green chillies, minced

4 cloves garlic, pounded

1 inch pc ginger, pounded

1 heaped tbsp coriander powder

1 tsp red chilli powder

½ tsp turmeric powder

½ tsp fennel powder

2 tomatoes, chopped

Salt and pepper to taste


Oil for deep frying

1 sprig curry leaves (optional)

1 or 2 banana leaves


Remove the skin of the chicken and the excess fats and wash it well. Pat dry using a kitchen towel till it is dry. Make stashes across the chicken – on the breasts, thigh, leg portions. Keep in a draining bowl till the masala is done.


In a large bowl, big enough to hold the chicken, combine ingredients from red chilli powder to lime juice and mix to make a thick paste. Do not add water to it. Put the chicken in, and pat the masala all over the chicken, including the cavities till well coated. Set aside to marinate till the masala is being done.


In a saucepan, heat oil. Briefly fry the curry leaves. Add the onions and green chillies and saute till the onion is wilted. Add the crushed ginger and garlic and saute till raw smell is gone, around 3 minutes. Add in the powders and saute for another couple of minutes or till a nice aroma comes. Tip in the tomatoes and give a good stir. Cook on low flame and closed lid, stirring occasionally to avoid sticking to the pan, till the tomatoes are all mashed up. Switch off the flame and allow it to cool slightly.


Take the chicken, insert the boiled eggs into its cavity (keep only 1, if the cavity is small. Fill with the onion masala till tight – do not overfill or else the chicken may tear up while frying. Tie up the legs using a kitchen twine and also tie across the center and the wings portions, just to hold the chicken in shape.


Heat sufficient coconut oil to fry the chicken. Once the oil is hot, add in the curry leaves, if using. Carefully, put the chicken into the oil and allow it to turn brown. Flip four sides till all the sides have a uniform color.


While the chicken is frying, wash the banana leaves well. Run both the sides on top of flame to partially cook it. This will make the banana leaves flexible and easy to fold, without tearing. Set them in a plus shape on your counter. Spread ¾ of the remaining masala in the center portion of the leaves.35-kn-step-by-step


Slowly drain the chicken off from oil and keep on top of the masala. Top with the remaining masala. Wrap the chicken well closing all sides, and tie up with kitchen twine. You may use toothpick to keep the leaves in its place like I did.


35-kn-finalHeat a large saucepan. Sprinkle a little of the oil used to fry the chicken. Put in the chicken parcel into it. Close the lid tight and cook on high for five minutes. Lower the flame to the minimum and cook for another 15 minutes. Switch off.

Serve hot with rice, or even better with porottas or chapathis.


  1. The curry and the chicken is mildly spiced. Up the green chilli/ red chilli/ pepper to your taste.
  2. You can steam the chicken alone without the extra masala, and serve the masala separately.
  3. In case banana leaves are not available, you can use aluminum foil to cover the chicken and steam accordingly.

I hope you all enjoyed the recipe. Thank you Yeleena for inviting me and I sincerely hope I have done justice to your expectation.


Thanks a ton Rafeeda. This recipe is a treasure in itself. A definite dish to be tried this Christmas.










As mums we always struggle to feed something homemade, healthy and delicious for those 4 PM hunger pangs. I believe all mums are great project managers. Mums have to make plans – daily, weekly meal plans. Mums have to make lists and to-do things ( grocery and other household chores). Mums have to consider the risks (what in case the maid does not come, what if the grocery is low). All these makes mums the best project managers.

So it is a good idea to make some snacks over the weekend that serves as great snack for few days. This recipe is inspired from Chef Amrita Raichand. I have made few modifications.


Wheat Flour – 1 cup

Flour/ Maida – 1 cup

Baking Powder – 1 tsp

Black Sesame – 1/4 tsp

Dry Mixed Herbs – 1/4 tsp

Clarified butter / Ghee – 3 tblspn

Chat Masala – 3 tblspn

Salt to taste

Oil for deep frying


  1. In a bowl sift together wheat, maida, baking powder and salt.
  2. Add sesame, herbs and ghee and rub it with your fingertips to give breadcrumbs like texture.
  3. Now using little water bring it together in a tight dough.
  4. Let it rest for 10 -15 minutes.
  5. Take the dough out and roll it out in 5 cms thickness.
  6. Take cookie cutter or any shape that you have handy to cut into shapes.1
  7. Drop it in hot oil and fry them.
  8. In a plate take the chat masala and coat all the fried bites.

Store in air tight container.