Corn Matar Upma

This is an easy to make and yummy to eat dish.I call it  comfort food,I usually make it for breakfast but at times make it as a short cut lunch or dinner….This is my mom’s recipe,.My sis in law makes a different version of Upma and calls it tikhat sheera,will post that soon….


1 cup Rawa(roasted in 2 tbsp ghee)

1/2 cup Corn & Matar(peas).

1 big Onion chopped.

3 Green chillies chopped.

1 tsp Mustard seeds

1 tbsp Urad dal.

1 tbsp Chana dal.

1/2 tsp asafoetida(hing)

5-6 Curry leaves.

1/2 tsp Sugar.

2 tbsp Grated Coconut.

1 tbsp Chopped Corriander.

1 tbsp Oil.

Salt to taste.

1 cup Hot water.


Heat Ghee in a kadhai.Add rava and roast till it changes colour(  turns into light brown) ,stiring continuously.

Rava can be roasted in advance and stored in refrigerator.

Heat oil in a kadhai.

Add mustard seeds,urad dal,chana dal,asafoetida and saute till dals get nice brown colour.

Add curry leaves ,chopped chillies and chopped Onion.Saute till onions turn light pink.Add corn and matar, cover and cook till matar and corn are cooked.

Add roasted rava and salt and sugar,stir well.Add boiling hot water,mix well.

Cover and cook for 2 minutes.

Serve hot,garnished with grated coconut and chopped corriander leaves.

Tip-Upma can be made using other vegetables like carrot and potatoes.Broken cashewnuts can also be added to it.I have seen some people adding little chopped tomatoes also to upma.

Happy Cooking !!!


Rice Idli




1 cup udad dal

2 & 1/2 cup Rice.

1 tbsp Methi (mustard) seeds.

2 tsp Sugar

Salt to taste.

Oil for greasing.


Wash and soak overnight rice .

Wash and soak overnight udad dal and methi.

Grind  both rice and dal seperately till smooth.

Mix both the batters together.Add salt and sugar.

Mix well,consistency of batter should be like that of cake batter.

Keep to  ferment(for around 4 to 6 hours).

Once fermented,Keep water for boiling in cooker,idli maker or steamer.

Grease idli  moulds with oil.


Mix well the fermented batter.Pour fermented batter into each mould.

Steam on high flame for 10 minutes,if using cooker make sure the lid is used without whistle.

Remove moulds from pressure cooker and allow it to cool.


De mould the Idlis and serve hot with chutney and sambar.

Tip-Remaining batter can be stored in fridge for latter use.

Happy Cooking !!!


Onion & Corn Toasted Sandwich.


When I was a kid,dont exactly remember my age,this appliance had come in market by name of Inframatic.It was  a sandwich maker with changeable plates.I remember every house in my building had it….My mom used it to the fullest,she is still using it,even after so many years.She used  to make dosas,idlis,sandwiches,omlets,chicken…….and many more things using this.One day when there was no gas cylinder at our home she astonished us by making coffee in it..

This is one of her own recipe made in Inframatic,which I have grown up eating…Today also Whenever I visit her in Goa,she makes these yummy sandwiches for me…. I just love them…


4 slices of bread.

Butter for greasing.

1 cup Boiled/steamed sweet corns.

1 cup chopped onion.

1/4 cup chopped capsicum.

1 Potato,deskinned ,boiled and mashed.

2-3 tbsp shengadana kut(raw peanuts roasted and grounded to powder)

2 cubes Chesse (grated)/cheese slices.

1 tsp soya sauce.

2 tsp red chilli sauce.

2 tbsp chopped corriander.

1/2 tsp black pepper powder.

Salt to taste.

Sandwich maker.


You will require this type of sandwich maker.

Switch on the sandwich maker.Let it get preheated.

Mix all the remaining ingredients except grated cheese to form a stuffing.

Apply butter on one side of all the bread slices.

Keep one slice of bread on a plate (with buttered side facing up).

Put a big spoonful of stuffing on it,sprinkle some grated cheese or place a cheese slice, cover with another slice of bread(with buttered side facing down),gently pressing to compact.Brush the  top  of bread slice with butter.

Place in sandwich maker and toast till crisp.

IMG_20200508_103211Serve hot with tomato sauce and potato chips.

Tip-Any other vegetable combination can be used to make stuffing,for eg grated carrots,shredded cabbage,green peas,sauted baby corns and mushrooms,boiled egg with lettuce and mayonnise,sprouts,etc……..

This sandwich can also be made with whole wheat bread.

Happy Cooking !!!


Sabudana Khichdi


Today being Sankasht Chaturthi,this is  a special treat I have prepared for myself and Shonty,no I am not fasting but we both love Sabudana Khichdi,We can have it for breakfast,lunch,dinner….any time of the day.


2 Cups Sabudana (Soaked in water for 4 hours)

1/2 cup shengadana kut(raw peanuts roasted and grounded to powder)

1 Big potato.(Cut into small pieces)

4 Green chillies.(Cut into two)

1 tbsp Oil.

1 tbsp Ghee.

1 tsp Jeera.

1/2 tsp Asafoetida.

7-8 Curry leaves.

1 tsp Sugar.

Salt to taste.

3 tbsp Grated coconut.

1/4 Cup chopped corriander leaves.


Wash & soak sabudana in water for 4 hours.

Cut potatoes in small pieces.

Heat oil in a kadhai.Add oil.Let it heat completely.

Add ghee.Add jeera,asafoetida,curry leaves and green chillies.

Stir for a min.Add chopped potatoes and little salt (in proportion to potatoes).

Cover and let the potatoes cook.(Approximately 2 minutes).

Once the potatoes are cooked,add sabudana,shengadana kut,sugar and salt,stir well,cover and let it cook for 2 to 3 minutes.

Add grated coconut and chopped corriander leaves.

Serve hot.

Happy Cooking !!!


Sabudana Vada



This is one of mine and Shonty’s favourite snacks.As a child,during vaccations  whenever I used to visit my aunt’s(mom’s sister)house,she used to always make these for me and my cousin bro….we were a big fan of these vadas then and now also I just love them.simple to make and very yummy..


2 cups Sabudana(soaked in water for 4 hours)

2 medium sized potatoes(boiled,deskinned and mashed)

1/2 cup shengadana kut(raw peanuts roasted and grounded to powder)

3 green chillies

2 tsp jeera.

1 tsp sugar

salt to taste.

Oil for frying.


In a small mixie jar grind together chillies and jeera.

Mix all the ingredients together along with chilli-jeera paste.

Make small balls(big lemon sized),pat them on palm to make flat.

Deep fry in oil.Remove on absorbent(tissue) paper  to drain any excess oil.

Serve hot with green mint chutney.

Happy Cooking !!!