Sevaiya (Vermicelli) Upma

Upma is a savoury Indian dish that’s prepared with grains like flattened rice (poha), oats, dalia (broken wheat) etc and mixed vegetables. Different combinations of spices and sauces are also used in different types of upma.

Upma is mostly considered as a breakfast dish. But it can be had as brunch or heavy snack item also.

Here the recipe talks about vermicelli upma. I mostly prepare this in dinner when I am tired and not in a mood to prepare roti and curry. So, I add veggies to vermicelli and my healthy meal is ready.

Read on for the recipe.


  1. Roasted vermicelli – 2 cups
  2. Peanuts – 1/2 cup
  3. Potato (chopped length wise) – 1 big
  4. Onion (chopped length wise) – 2 medium
  5. Green chilli (chopped) – 1
  6. Salt – to taste
  7. Black salt – 2 tsp
  8. Turmeric powder – 1 tsp
  9. Red chilli powder – 1 tsp (as per taste)
  10. Schezwan Sauce (optional)
  11. Oil – 1 tbsp
  12. Cumin seeds – 1 tsp
  13. Curry leaves – 8 to 10
  14. Water – 3 cups

Any veggie of your choice can be used in this recipe.

Method of Preparation:

  1. Heat oil in a pan and then add cumin seeds. Once the cumin seeds splutter, add peanuts and stir.
  2. Then add curry leaves, chopped green chilli, chopped potatoes and onions.
  3. Add salt, chilli powder, turmeric powder. Mix well. Cover and let the veggies be done half way through.
  4. Once the veggies are half boiled, add the roasted vermicelli. Mix well. Add 3 cups of water. Cover and let the vermicelli and veggies be tender.
  5. Let all the water evaporate.
  6. Add schezwan sauce (or any sauce of your choice) and mix everything well.
  7. Switch off flame and sprinkle black salt all over. Stir everything well.
  8. Hot vermicelli upma is ready to be served.

Healthy Ragi (Finger Millet) Laddu – with Video

Ragi or Nachni or Finger Millet is a very healthy cereal with wide health benefits. It’s consumed all over the country in different forms. It’s very famous mostly in the southern parts of India.

Ragi has innumerable health benefits. Allow me explain some of those.

  1. Gluten free : Ragi is gluten free. So, people with gluten intolerance can consume it without being worried.
  2. Cooling : Ragi is said to have a cooling effect on stomach post consumption. So it aids in proper digestion.
  3. High fibre: Ragi does have a very good fibre content which helps in digestion and relieves constipation.
  4. Baby Food: As Ragi is said to have a soothing effect on stomach and easily digestable, babies at some places are fed with ragi porridge.
  5. Aids in weight loss
  6. Helps in regulating blood sugar level etc

Actually this grain is having innumerable amazing benefits. If I start explaining all those details in this page, I won’t be doing justice to my laddu recipe 🙂

For preparing Ragi Laddu, we will primarily need ragi flour. I have prepared the ragi flour at home from the ragi grains. However store bought ragi flour can also be used.

Watch the video or read on further for the recipe.

For Ragi Flour:


  1. Ragi grains – 3 cups

Method of Preparation:

  1. Wash ragi grains thoroughly to remove impurities if any.
  2. Sun dry those till the grains become absolutely dry.
  3. Roast the dried ragi grains.
  4. Let it cool completely.
  5. Put in a blender and blend till a fine powder.
  6. Ragi flour is ready. Store it in an airtight container.

For Ragi Laddu:


  1. Ragi flour – 2 cups
  2. Ghee – 2 tbsp
  3. Chopped almonds – 1/2 cup
  4. Dates (deseeded) – 1 cup (can be increased if more sweetness is required)
  5. Desiccated coconut – 1/4 cup
  6. Unsweetened cocoa powder – 1/4 cup

Method of Preparation:

  1. Heat pan add it add ghee to it.
  2. Add the ragi flour to it and stir well on low flame.
  3. Stir till ragi and ghee are mixed thoroughly. Ragi will become darker in colour and you can feel a nice aroma.
  4. Now take the mixture out in a bowl.
  5. Put the deseeded dated in a blender and blend to thick paste.
  6. Add the dates paste to ragi mixture along with chopped almonds, desiccated coconut and unsweetened cocoa powder.
  7. Mix everything well using hand.
  8. Grease palm with little ghee. Take small amount of the prepared mixture in palm and give a round shape in order to prepare the laddus.
  9. Our healthy ragi laddus are ready.

Hari Matar Pakodi Sabji (Curry with Green Peas Fritter)


I have learnt this recipe from my Mom. We had green peas lying in freeze for quite some time. And then Mom gave this idea to make curry out of it. This came out to be delicious.

For this curry, first we need to make fritters out of the green peas paste. And then we will make curry with those fritters.

Read on for the recipe.


  1. Green Peas – 2 cups
  2. Garlic – 8 to 10 cloves
  3. Green chilli – 2
  4. Chopped onion – 1 medium
  5. Rice flour – 1 tbsp
  6. Salt – to taste
  7. Turmeric powder – 1 tsp
  8. Coriander powder – 1 tsp
  9. Curry paste – 2 tbsp
  10. Ginger garlic paste – 2 tsp
  11. Oil – 1 tbsp
  12. Oil – for deep frying fritters
  13. Water – for gravy

Method of Preparation:

  1. Soak raw green peas in water over night.
  2. Next morning wash the green peas nicely and put in blender along with garlic cloves and green chillies. Blend to a coarse paste.
  3. Take the paste out in a container and add salt, turmeric, coriander powder, rice flour and half of chopped onions to it. Mix everything well.
  4. Heat oil in pan for deep frying. Make small small fritters of the green peas paste. Once the oil is hot enough, add these fritters to the oil.
  5. Fry on low flame till both the sides are light golden brown.
  6. Take out the fritters on a paper towel so that the extra oil will be absorbed.
  7. Now take 1 tbsp oil in another pan and heat it.
  8. Add rest of the chopped onions to it. Let the onions sweat.
  9. Then add curry paste and ginger garlic paste. Add little water if required.
  10. Cover and let it be cooked for few minutes.
  11. Now add 3-4 cups of water and let it simmer for 15-20 minutes.
  12. Add the fritters carefully and let it simmer for five more minutes.
  13. Now switch off the flame. Serve with hot white rice.
  14. Be careful while serving so that the tender fritters do not break.
  15. Adjust the water quantity while preparing gravy as the fritters tend to soak up water.
  16. Optional: one small mashed boiled potato can be added while preparing the gravy in order to make it thick.



Sheera aka Rava Kesari aka Sooji Halwa is a widely prepared sweet dish all through the states of India during various festivals. The name may differ from state to state. But method of preparation is almost the same (minute variations may be seen). 

Sooji or semolina is manufactured from wheat. Sheera is generally prepared by roasting semolina and then adding sugar and dry fruits of your choice. You may choose to add milk as per your choice. 

Read on to know how I prepare it.


  1. Sooji or semolina or Bombay Rava – 1 cup
  2. Ghee – 2 tbsp
  3. Sugar – 1/2 cup (as per taste)
  4. Dry fruits of your choice
  5. Water – 2 cups
  6. Saffron – 2-3 strands
  7. Milk – 1 tsp

Method of Preparation:

  1. Soak the saffron strands in 1 tsp of warm milk.
  2. Heat pan and add ghee to it.
  3. Roast the dry fruits and once they become little brown, take those out on a plate.
  4. To the same ghee add semolina.
  5. Roast continuously on medium heat. Take care to not burn those.
  6. Roast till the semolina grains become very light brown and a nice aroma comes.
  7. Add sugar to it and stir in order to mix semolina and sugar granules.
  8. Then add two cups of boiling hot water to it with gradually with continuous stirring so that no lumps are formed.
  9. Be very much careful while adding the hot water.
  10. Add the saffron milk and little more hot water if required.
  11. Now cover it and let it simmer for 10-15 mins.
  12. Take out the lid, add 1 tsp of ghee and the roasted dry fruits.
  13. Mix everything gently. Switch off the flame.
  14. Now sweet sheera is ready to be served. 

Cheesy Soya Cutlet – with Video

Cheesy Soya Cutlet is a delicious snack that can be savoured at any time of the day. It’s a perfect companion for a hot steaming cup of tea. Cheese and soya being healthy options also brings more points to the dish. 

Do check out the video for the entire process. The recipe is also mentioned below. 


  1. Soya granules – 1 cup
  2. Mashed boiled potato – 1
  3. Chopped onions – 1 medium
  4. Chopped green chilli – as per taste
  5. Salt – as per taste
  6. Turmeric powder – 1 tsp
  7. Cumin powder – 1 tsp
  8. Coriander powder – 1 tsp
  9. Red chilli powder – as per taste
  10. Grated cheese (any variety of your choice) – 1/2 cup approximately
  11. Oil – 1 tbsp

Method of Preparation:

  1. Soak soya granules in hot water with a pinch of salt for 15 minutes.
  2. To the mashed boiled potato, add soaked soya granules, chopped onion, chopped green chilli, salt, turmeric powder, coriander powder, cumin powder and red chilli powder.
  3. Mix everything well with hand.
  4. Take a small portion of this mixture and shape it like a flat round cutlet. On top of it put little grated cheese. And again top it with another soya mixture cutlet. (Do check the video for the process).
  5. It will be like two soya mixture layers enclosing the grated cheese.
  6. Heat a pan and all oil.
  7. Place the cutlets one by one carefully. 
  8. Shallow fry from both the sides till brown. 
  9. Be careful while flipping to not break the cutlets.
  10. Take out on a plate. Garnish with grated cheese.
  11. Serve hot with tomato ketchup or any dip of your choice. 

Homemade Protein Powder – with Video

Fat, protein and carbohydrate are considered as the macro nutrients of our body. Protein is used in our body for building and repairing tissues. Also it’s an important building block for muscles, bones, skin etc. Proper protein intake is necessary in order to save the muscle mass of body.

Here I am sharing the method of preparing protein powder at home. This powder can be had with smoothies of your choice.



  1. Hemp seed – 50 gms
  2. Soya bean – 50 gms
  3. Pumpkin seed – 50 gms
  4. Flax seed – 50 gms
  5. Chia seed – 20 gms
  6. Almond – 25 gms
  7. Unsweetened cocoa powder – 1 tbsp
  8. Powdered stevia or any sweetener of your choice – 1.5 tsp (can be adjusted to taste) 

Method of Preparation:

  1. Dry roast all ingredients (Hemp seed, soya bean, flax seed, pumpkin seed, almond) separately except chia seeds.
  2. Let all the roasted ingredients cool down completely.
  3. Put all the roasted ingredients along with chia seed in a blender jar and pulse gradually to a powder. Do not over blend.
  4. Then add cocoa powder and stevia. Pulse for 2-3 seconds.
  5. Homemade protein powder is ready. Store it in a glass container.
  6. It can be added to smoothies or overnight oats or any dish where you feel this powder can be mixed.

Total Macros for this protein powder:

  1. Fat – 81.45 g
  2. Protein – 70.62 g
  3. Carbohydrate – 83.87 g
  4. Dietary fiber – 45.19 g
  5. Net Carbohydrate – 38.68g

Honey Joys

Honey joys are kid friendly, one of the most liked snack item all over the world. It does not require any fancy ingredient or cooking skill. It can be prepared within 15 minutes.. no fuss. 

The original recipe calls for addition of powdered sugar along with honey. But I did not add any. Instead I added some chopped almonds and some mixed nuts.

Please read on for the ingredients and method of preparation.


  1. Unflavored cornflakes – 2 cups
  2. Honey – 2 tbsp
  3. Unsalted butter – 50 grams
  4. Chopped almonds – 5
  5. Mixed nuts (flax seed, pumpkin seed, white sesame seed, magaz) – 2 tsp

This will make around 5-6 honey joys. 

Method of Preparation:

  1. Heat butter in a non-stick pan. Once the butter melts, add honey to it.
  2. Mix both honey and butter nicely for a minute till bubbles are formed. 
  3. Add chopped almonds, mixed seeds and cornflakes to the mixture. 
  4. Mix everything nicely so that cornflakes are well coated with honey and butter mixture. 
  5. Switch off the flame.
  6. Line muffin moulds with muffin paper and while the cornflakes mixture is still hot, add spoonfuls of those into muffin moulds. 
  7. Put the muffin moulds in pre-heated oven at 150°c for 10 minutes.
  8. After 10 minutes remove the moulds from oven and place on cooling rack.
  9. Let those be cooled at least for 30 minutes.
  10. Delicious honey joys are ready to be served. 

    Manda Pitha – Guest Post

    Manda pitha is a steamed dumpling with sweet stuffing which is prepared in all over Odisha (a state in India) during almost all sorts of festival. This is very ancient and traditional recipe which has been passed on from older generations to the current ones.

    This recipe of traditional Manda pitha has been contributed by my respected and sweet Sis-in-law Sushree Mishra (Mama Nani). She is very good at whatever she does, very loving and an inspiration to all of us cousins. We really look up to her. Thanks Nani for sharing your culinary knowledge with us 🙂

    Please read on to know how does she prepare the Manda pitha.



    For Stuffing:

    1. Grated fresh coconut – 1 cup
    2. Jaggery powder – 1/2 cup to 3/4 cup depending on the sweetness and quality of jaggery
    3. Black pepper powder – 1/2 tsp
    4. Cardamom powder – 1/2 tsp
    5. Ghee – 1 tbsp

    For Rice Dough:

    1. Rice flour (finely powdered) – 1/2 cup
    2. Water – 3/4 cup
    3. Salt – a pinch
    4. Ghee – 1 tbsp

    Method of preparation:

    There are three steps for preparing this traditional dish.

    1. Preparing the stuffing
    2. Preparing the rice dough
    3. Assembling and Steaming

    Preparing the Stuffing:

    1. Heat a pan and add ghee.
    2. Put all the other ingredients mentioned above for stuffing.
    3. Stir to dry out all the moisture and bring it to a proper binding consistency.
    4. Now stuffing is ready.
    5. Take out in a bowl and keep it aside to let it cool down for filling inside the rice dough dumplings.

    Preparing Rice Dough:

    1. It’s generally said to have the rice flour and water ratio as 1:1. But it’s recommended to have 1/4 cup extra water keeping in mind the evaporation while boiling.
    2. First put ghee, water and salt in a pan/pot. Cover it with lid and bring it to a boil.
    3. Reduce heat to low and add rice flour slowly with constant stirring in order to avoid lumps.
    4. Once all the rice flour are mixed nicely, switch off the heat and cover mixture for 2-3 minutes.
    5. Then uncover and mix well. If you feel the dough to be dry then sprinkle little water and mix again.
    6. Take out the mixture on a clean and dry plate or surface for kneading. Give it a good knead to make soft dough.
    7. Remember to grease palms with little ghee and sprinkle little by little water while kneading. That’s how you get soft and smooth dough.

    Assembling and Steaming:

    1. Take a small chapati quantity dough and make a ball.
    2. Form a cup kind of shape by gently pressing the dough with palms and put the coconut stuffing in it.
    3. Shape the dough slowly to a closed ball like structure so that the stuffing remains enclosed inside.
    4. Remember to grease the palms with water while shaping the dough ball in order avoid cracks on the surface.
    5. Now comes the steaming part. For steaming, you can use any steamer or idli maker or just a pot with tight lid.
    6. Grease the tin with ghee, on which you are supposed to place the manda pithas or dumplings.
    7. Boil water in a pot and then slowly place the tin inside the pot (water should be half way or less than the tin height).
    8. Cover tightly and let it steam for 5 minutes.
    9. After that, take out the tin and let the manda dumplings be cooled before taking those out of the tin. The mandas turn very tender on steaming which makes them break if you take those out of the tin immediately without cooling.
    10. Soft and drooling Manda Pited has are ready to be plated. Share you joy with your dear ones! LogoLicious_20170907_134021

    Aloo Puri

    Puri or Poori is deep fried Indian bread which is prepared from unleavened wheat flour dough. It’s popular as a breakfast and is generally served with any choicest curry (bhaji).

    This Puri is very much versatile and can be prepared by adding any ingredient of your choice to the dough.

    Aloo (potato) Puri is prepared by adding mashed boiled potato to the regular dough along with some spices. 

    Read on to know the ingredients and the method of preparation.


    1. Wheat flour – 2 cups
    2. Salt – 1/3 tsp
    3. Turmeric powder – 1/2 tsp
    4. Ajwain – 1/2 tsp
    5. Coriander powder – 1 tsp
    6. Cumin powder – 1tsp
    7. Red chilli powder (optional) – 1 tsp
    8. Kasuri methi – 1 tbsp
    9. Mashed boiled potato – 1 big
    10. Oil – 1 tsp ( to be added to dough)
    11. Oil – for deep frying
    12. Water – 3/4 cup approx.

        Method of Preparation:

        1. To the wheat flour, add salt, turmeric powder, ajwain, coriander powder, cumin powder, red chilli powder, kasuri methi and 1 tsp of oil. Mix everything together. 
        2. Then add mashed boiled potato to the wheat mix and and add water (do not add all the water at once). Knead to a tight dough. Add water gradually as and when required. The dough should be tight in order to make puffed Puris. 
        3. After making the dough, take little oil on the palm and tap the dough from all sides so that it’s covered with a layer of oil.
        4. Cover the dough and let it  rest for 15-20 minutes.
        5. Then make small balls out of the dough and roll those up to a diameter of 6-7 cms. Do not make these very thin. 
        6. Heat oil for frying in a pan. Once oil is hot enough, fry the rolled Puris from both sides till slight brown. 
        7. Take out on paper towel to drain excess oil and serve hot with curry or bhaji of your choice.